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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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Changes over time for: Division PART 4

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[F1PART 4 U.K.

Food additives including carriers in food flavourings

a

Proportionality rule: when combinations of gallates, TBHQ, and BHA are used, the individual levels must be reduced proportionally.

b

Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.]

E number of the additive Name of the additive Flavouring categories to which the additive may be added Maximum level
Table 1 All flavourings quantum satis

E 420

E 421

E 953

E 965

E 966

E 967

E 968

Sorbitol

Mannitol

Isomalt

Maltitol

Lactitol

Xylitol

Erythritol

All flavourings quantum satis for purposes other than sweetening, not as flavour enhancers

E 200 – E 203

E 210

E 211

E 212

E 213

Sorbic acid and sorbates (Table 2 of Part 6),

Benzoic acid,

Sodium benzoate,

Potassium benzoate

Calcium benzoate

All flavourings 1 500 mg/kg (singly or in combination expressed as the free acid) in flavourings

E 310

E311

E 312

E 319

E 320

Propyl gallate

Octyl gallate

Dodecyl gallate

Tertiary-butyl hydroquinone (TBHQ)

Butylated hydroxyanisole (BHA)

Essential oils 1 000 mg/kg (gallates, TBHQ and BHA, individually or in combination) in the essential oils
Flavourings other than essential oils

100 mg/kg a (gallates, individually or in combination)

200 mg/kg a (TBHQ and BHA, individually or in combination) in flavourings

E 338 – E 452 Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) All flavourings 40 000 mg/kg (singly or in combination expressed as P 2 O 5 ) in flavourings
E 392 Extracts of rosemary All flavourings 1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings
E 416 Karaya gum All flavourings 50 000 mg/kg in flavourings
[F2E 423 Octenyl succinic acid modified gum arabic Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.2: Processed meat, only processed poultry; 09.2: Processed fish and fishery products including mollusks and crustaceans and in category 16: Desserts excluding products covered in category 1, 3 and 4. 500 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts 220 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in categories 05.1: Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath refreshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals. 300 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 01.7.5: Processed cheese. 120 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 05.3: Chewing gum. 60 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.2: Processed meat; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes. 240 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products. 140 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces. 400 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks. 440 mg/kg in the flavouring emulsion]
E 425 Konjac All flavourings quantum satis
E 432 – E 436 Polysorbates (Table 4 of Part 6) All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins b 10 000 mg/kg in flavourings
Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins 1 000 mg/kg in final food
E 459 Beta-cyclodextrin Encapsulated flavourings in:
flavoured teas and flavoured powdered instant drinks
500 mg/l in final food
flavoured snacks
1 000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer
[F3E 473 Sucrose esters of fatty acids Flavourings for water based clear flavoured drinks that belong to category 14.1.4 15 000 mg/kg in flavourings, 30 mg/l in the final food]
E 551 Silicon dioxide All flavourings 50 000 mg/kg in flavourings
E 900 Dimethyl polysiloxane All flavourings 10 mg/kg in flavourings
E 901 Beeswax Flavourings in non-alcoholic flavoured drinks 200 mg/l in flavoured drinks
E 1505 Triethyl citrate All flavourings 3 000 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources
E 1517 Glyceryl diacetate (diacetin)
E 1518 Glyceryl triacetate (triacetin)
E 1520 Propane-1, 2-diol (propylene glycol)
E 1519 Benzyl alcohol Flavourings for:
liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails
100 mg/l in final food
confectionery including chocolate and fine bakery wares
250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer

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