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Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilDangos y teitl llawn

Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)

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ANNEX II Table 34: rows 2001 - 2250

[F1E 959 Neohesperidine DC quantum satis
[F2E 960 Steviol glycosides QS (60) ]
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 336 Potassium tartrates quantum satis
E 341 Calcium phosphates quantum satis
E 407 Carrageenan quantum satis
E 410 Locust bean gum quantum satis
E 412 Guar gum quantum satis
E 413 Tragacanth quantum satis
E 414 Gum arabic (acacia gum) quantum satis
E 415 Xanthan gum quantum satis
E 418 Gellan gum quantum satis
E 440 Pectins quantum satis
E 460 Cellulose quantum satis
E 461 Methyl cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
[F3E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis ]
E 468 Cross-linked sodium carboxy methyl cellulose 50 000
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
[F4E 551-559 Silicon dioxide – silicates 10 000 (1)

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 10 000 (1)

Period of application:

from 1 February 2014]

E 575 Glucono-delta-lactone quantum satis
E 576 Sodium gluconate quantum satis
E 577 Potassium gluconate quantum satis
E 578 Calcium gluconate quantum satis
E 640 Glycine and its sodium salt quantum satis
[F5E 969 Advantame quantum satis' ]
E 1200 Polydextrose quantum satis
E 1521 Polyethylene glycol quantum satis
(1): The additives may be added individually or in combination
[F2(60): Expressed as steviol equivalents]
11.4.3 Table-top sweeteners in tablets
Group IV Polyols quantum satis
E 950 Acesulfame K quantum satis
E 951 Aspartame quantum satis
E 952 Cyclamic acid and its Na and Ca salts quantum satis
E 954 Saccharin and its Na, K and Ca salts quantum satis
E 955 Sucralose quantum satis
E 957 Thaumatin quantum satis
E 959 Neohesperidine DC quantum satis
[F2E 960 Steviol glycosides QS (60) ]
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 296 Malic acid quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 334 Tartaric acid (L(+)-) quantum satis
E 336 Potassium tartrates quantum satis
E 414 Gum arabic (acacia gum) quantum satis
E 440 Pectins quantum satis
E 460 Cellulose quantum satis
[F3E 460 (i) Microcrystalline Cellulose, Cellulose gel quantum satis ]
E 460(ii) Powdered cellulose quantum satis
E 461 Methyl cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
[F3E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis ]
E 468 Cross-linked sodium carboxy methyl cellulose 50 000
E 470a Sodium, potassium and calcium salts of fatty acids quantum satis
E 470b Magnesium salts of fatty acids quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
[F4E 551-559 Silicon dioxide – silicates quantum satis

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates quantum satis

Period of application:

from 1 February 2014]

E 575 Glucono-delta-lactone quantum satis
E 576 Sodium gluconate quantum satis
E 577 Potassium gluconate quantum satis
E 578 Calcium gluconate quantum satis
E 640 Glycine and its sodium salt quantum satis
[F6E 641 L-leucine 50 000 ]
[F5E 969 Advantame quantum satis ]
E 1200 Polydextrose quantum satis
E 1201 Polyvinylpyrrolidone quantum satis
E 1202 Polyvinylpolypyrrolidone quantum satis
E 1521 Polyethylene glycol quantum satis
[F2(60): Expressed as steviol equivalents]
12 Salts, spices, soups, sauces, salads and protein products
12.1 Salt and salt substitutes
12.1.1 Salt
E 170 Calcium carbonate quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4)
E 535-538 Ferrocyanides 20 (1) (57)
E 500 Sodium carbonates quantum satis
E 504 Magnesium carbonates quantum satis
E 511 Magnesium chloride quantum satis only sea-salt
E 530 Magnesium oxide quantum satis
[F7E 534 Iron tartrate 110 (92) ]
[F4E 551-559 Silicon dioxide – silicates 10 000

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 10 000

Period of application:

from 1 February 2014

E 554 Sodium aluminium silicate 20 mg/kg carry over in cheese (38)

Only for salt intended for surface treatment of ripened cheese, food category 01.7.2

Period of application:

from 1 February 2014]

(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
(57): The maximum level is expressed as anhydrous potassium ferrocyanide
[F8(38): Expressed as aluminium]
[F7(92): Expressed on dry matter]
12.1.2 Salt substitutes
Group I Additives
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4)
[F7E 534 Iron tartrate 110 (92) ]
E 535-538 Ferrocyanides 20 (1) (57)
[F4E 551-559 Silicon dioxide – silicates 20 000

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 20 000

Period of application:

from 1 February 2014]

E 620-625 Glutamic acid — glutamates quantum satis
E 626-635 Ribonucleotides quantum satis
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
(57): The maximum level is expressed as anhydrous potassium ferrocyanide
[F7(92): Expressed on dry matter]
12.2 Herbs, spices, seasonings
12.2.1 Herbs and spices
E 220-228 Sulphur dioxide — sulphites 150 (3) only cinnamon ( Cinnamomum ceylanicum )
E 460 Cellulose quantum satis only when dried
E 470a Sodium, potassium and calcium salts of fatty acids quantum satis only when dried
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
12.2.2 Seasonings and condiments
Group I Additives
[F4Group II Colours at quantum satis quantum satis

only seasonings, for example curry powder, tandoori

Period of application:

until 31 July 2014

Group II Colours at quantum satis quantum satis (70)

only seasonings, for example curry powder, tandoori

Period of application:

from 1 August 2014]

[F4Group III Colours with combined maximum limit 500

only seasonings, for example curry powder, tandoori

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit 500 (70)

only seasonings, for example curry powder, tandoori

Period of application:

from 1 August 2014]

[F9E 104 Quinoline Yellow 10 (62) only seasonings, for example curry powder, tandoori]
E 160d Lycopene 50
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3) only citrus-juice-based seasonings
E 310-321 Gallates, TBHQ, BHA and BHT 200 (1) (13)
E 392 Extracts of rosemary 200 (41) (46)
[F4E 551-559 Silicon dioxide – silicates 30 000 (1)

only seasoning

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 30 000 (1)

only seasoning

Period of application:

from 1 February 2014]

E 620-625 Glutamic acid — glutamates quantum satis
E 626-635 Ribonucleotides quantum satis
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(13): Maximum limit expressed on fat
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
[F9(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III]
[F8(70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
[F1012.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)]
Group I Additives
E 150a-d Caramels quantum satis
E 220-228 Sulphur dioxide — sulphites 170 (3) only fermentation vinegar
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
12.4 Mustard
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 300
Group IV Polyols quantum satis
[F9E 104 Quinoline Yellow 10 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 50 (61)
E 124 Ponceau 4R, Cochineal Red A 35 (61) ]
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2)
E 220-228 Sulphur dioxide — sulphites 250 (3) excluding Dijon mustard
E 220-228 Sulphur dioxide — sulphites 500 (3) only Dijon mustard
E 392 Extracts of rosemary 100 (41) (46)
E 950 Acesulfame K 350
E 951 Aspartame 350
E 954 Saccharin and its Na, K and Ca salts 320 (52)
E 955 Sucralose 140
E 959 Neohesperidine DC 50
[F11E 960 Steviol glycosides 120 (60) ]
E 961 Neotame 12
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50)
[F5E 969 Advantame 4 ]
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
[F11(60): Expressed as steviol equivalents]
[F9(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III]
12.5 Soups and broths
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 50
E 160d Lycopene 20
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 500 (1) (2) only liquid soups and broths (excluding canned)
E 310-320 Gallates, TBHQ and BHA 200 (1) (13) only dehydrated soups and broths
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 3 000 (1) (4)
E 363 Succinic acid 5 000
E 392 Extracts of rosemary 50 (46)
E 427 Cassia gum 2 500 only dehydrated soups and broths
E 432-436 Polysorbates 1 000 (1) only soups
E 473-474 Sucrose esters of fatty acids — sucroglycerides 2 000 (1)
E 900 Dimethyl polysiloxane 10
E 950 Acesulfame K 110 only energy-reduced soups
E 951 Aspartame 110 only energy-reduced soups
E 954 Saccharin and its Na, K and Ca salts 110 (52) only energy-reduced soups
E 955 Sucralose 45 only energy-reduced soups
E 959 Neohesperidine DC 50 only energy-reduced soups
[F2E 960 Steviol glycosides 40 (60) only energy-reduced soups]
E 961 Neotame 5 only energy-reduced soups
E 962 Salt of aspartame-acesulfame 110 (11)b (49) (50) only energy-reduced soups
[F5E 969 Advantame 2 only energy-reduced soups]
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P 2 O 5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(13): Maximum limit expressed on fat
(46): As the sum of carnosol and carnosic acid
[F2(60): Expressed as steviol equivalents]
12.6 Sauces
Group I Additives
Group II Colours at quantum satis quantum satis excluding tomato-based sauces
[F4Group III Colours with combined maximum limit 500

including pickles, relishes, chutney and picalilli; excluding tomato-based sauces

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit 500 (65)

including pickles, relishes, chutney and picalilli; excluding tomato-based sauces

Period of application:

from 1 August 2014]

Group IV Polyols quantum satis
[F9E 104 Quinoline Yellow 20 (64) including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 110 Sunset Yellow FCF/Orange Yellow S 30 (64) only in pickles and piccalilli]
E 160d Lycopene 50 excluding tomato-based sauces
E 200-203 Sorbic acid — sorbates 2 000 (1) (2) only emulsified sauces with a fat content of less than 60 %
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) only emulsified sauces with a fat content of 60 % or more
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2) only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 2 000 (1) (2) only emulsified sauces with a fat content of less than 60 %
E 210-213 Benzoic acid — benzoates 1 000 (1) (2) only emulsified sauces with a fat content of less than 60 %
E 210-213 Benzoic acid — benzoates 500 (1) (2) only emulsified sauces with a fat content of 60 % or more
E 310-320 Gallates, TBHQ and BHA 200 (1) (13)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 75 only emulsified sauces
E 392 Extracts of rosemary 100 (41) (46)
E 427 Cassia gum 2 500
E 405 Propane-1, 2-diol alginate 8 000
E 416 Karaya gum 10 000 only emulsified sauces
[F12E 423 Octenyl succinic acid modified gum arabic 10 000 ]
E 426 Soybean hemicellulose 30 000 only emulsified sauces
E 432-436 Polysorbates 5 000 (1) only emulsified sauces
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1)
E 476 Polyglycerol polyricinoleate 4 000 only dressings
E 491-495 Sorbitan esters 5 000 (1) only emulsified sauces
E 950 Acesulfame K 350
E 951 Aspartame 350
E 954 Saccharin and its Na, K and Ca salts 160 (52)
E 955 Sucralose 450
E 959 Neohesperidine DC 50 ]

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