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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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When the UK left the EU, legislation.gov.uk published EU legislation that had been published by the EU up to IP completion day (31 December 2020 11.00 p.m.). On legislation.gov.uk, these items of legislation are kept up-to-date with any amendments made by the UK since then.

Changes over time for: Regulation (EC) No 1333/2008 of the European Parliament and of the Council (Annexes only)

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Version Superseded: 27/12/2013

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ANNEX IU.K.

Functional classes of food additives in foods and of food additives in food additives and food enzymes

1.

‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;

2.

‘colours’ are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;

3.

‘preservatives’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;

4.

‘antioxidants’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;

5.

‘carriers’ are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;

6.

‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;

7.

‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;

8.

‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;

9.

‘anti-foaming agents’ are substances which prevent or reduce foaming;

10.

‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;

11.

‘emulsifiers’ are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;

12.

‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

13.

‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;

14.

‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;

15.

‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;

16.

‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;

17.

‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;

18.

‘humectants’ are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;

19.

‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;

20.

‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;

21.

‘propellants’ are gases other than air which expel a foodstuff from a container;

22.

‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;

23.

‘sequestrants’ are substances which form chemical complexes with metallic ions;

24.

‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;

25.

‘thickeners’ are substances which increase the viscosity of a foodstuff;

26.

‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality[F1;]

27.

[F2 contrast enhancers are substances which, when applied to the external surface of fruit or vegetables following depigmentation of predefined parts (e.g. by laser treatment), help to distinguish these parts from the remaining surface by imparting colour following interaction with certain components of the epidermis.]

[F3ANNEX II U.K. Union list of food additives approved for use in foods and conditions of use

PART A U.K.

1. Introduction U.K.

This Union list includes:

  • the name of the food additive and its E number,

  • the foods to which the food additive may be added,

  • the conditions under which the food additive may be used,

  • restrictions on the sale of the food additive directly to the final consumer.

2. General provisions on listed food additives and conditions of use U.K.

1. Only the substances listed in Part B may be used as additives in foods. U.K.
2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex. U.K.
3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex. U.K.
[F44. Aluminium lakes prepared from all colours listed in Table 1 of Part B are authorised until 31 July 2014 . U.K.

From 1 August 2014 only aluminium lakes prepared from the colours listed in Table 3 of this Part A are authorised and only in those food categories where provisions on maximum limits on aluminium coming from lakes are explicitly stated in Part E.]

5. The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer. U.K.
6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation. U.K.
7. When labelled for food use , nitrite may be sold only in a mixture with salt or a salt substitute. U.K.
8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours. U.K.
Table 1

Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
2 Honey as defined in Council Directive 2001/110/EC a
3 Non-emulsified oils and fats of animal or vegetable origin
4 Butter
5 Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)
6 Unflavoured fermented milk products, not heat-treated after fermentation
7 Unflavoured buttermilk (excluding sterilised buttermilk)
8 Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council b and spring water and all other bottled or packed waters
9 Coffee (excluding flavoured instant coffee) and coffee extracts
10 Unflavoured leaf tea
11 Sugars as defined in Council Directive 2001/111/EC c
12 Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council d
Table 2

Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
2 All bottled or packed waters
3 Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)
4 Chocolate milk
5 Fermented milk (unflavoured)
6 Preserved milks as mentioned in Council Directive 2001/114/EC a (unflavoured)
7 Buttermilk (unflavoured)
8 Cream and cream powder (unflavoured)
9 Oils and fats of animal or vegetable origin
10 Ripened and unripened cheese (unflavoured)
11 Butter from sheep and goats’ milk
12 Eggs and egg products as defined in Regulation (EC) No 853/2004
13 Flour and other milled products and starches
14 Bread and similar products
15 Pasta and gnocchi
16 Sugar including all mono- and disaccharides
17 Tomato paste and canned and bottled tomatoes
18 Tomato-based sauces
19 Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC b and vegetable juice and vegetable nectars
20 Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms
21 Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC c ; crème de pruneaux
22 Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients
23 Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council d
24 Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products
25 Salt, salt substitutes, spices and mixtures of spices
26 Wine and other products covered by Council Regulation (EC) No 1234/2007 e , as listed in its Annex I, Part XII
27

Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council f , spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)

Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively

28 Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 g
29 Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII
30 Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children
31 Honey as defined in Directive 2001/110/EC
32 Malt and malt products
[F5Table 3

Colours which may be used in the form of lakes

E-number Name
E 100 Curcumin
E 102 Tartrazine
E 104 Quinoline Yellow
E 110 Sunset Yellow FCF/Orange Yellow S
E 120 Cochineal, Carminic acid, Carmines
E 122 Azorubine, Carmoisine
E 123 Amaranth
E 124 Ponceau 4R, Cochineal Red A
E 127 Erythrosine
E 129 Allura Red AC
E 131 Patent Blue V
E 132 Indigotine, Indigo carmine
E 133 Brilliant Blue FCF
E 141 Copper complexes of chlorophylls and chlorophyllins
E 142 Green S
E 151 Brilliant Black BN, Black PN
E 155 Brown HT
E 163 Anthocyanins
E 180 Litholrubine BK]

PART B U.K. LIST OF ALL ADDITIVES

1. Colours U.K.

a

The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).

b

Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council ( OJ L 109, 30.4.2009, p. 10 ).

E-number Name
E 100 Curcumin
E 101 Riboflavins
E 102 Tartrazine
E 104 Quinoline Yellow
E 110 Sunset Yellow FCF/Orange Yellow S
E 120 Cochineal, Carminic acid, Carmines
E 122 Azorubine, Carmoisine
E 123 Amaranth
E 124 Ponceau 4R, Cochineal Red A
E 127 Erythrosine
E 129 Allura Red AC
E 131 Patent Blue V
E 132 Indigotine, Indigo carmine
E 133 Brilliant Blue FCF
E 140 Chlorophylls and chlorophyllins
E 141 Copper complexes of chlorophylls, chlorophyllins
E 142 Green S
E 150a Plain caramel a
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
E 151 Brilliant Black BN, Black PN
E 153 Vegetable carbon
E 155 Brown HT
E 160a Carotenes
E 160b Annatto, Bixin, Norbixin
E 160c Paprika extract, capsanthin, capsorubin
E 160d Lycopene
E 160e Beta-apo-8′-carotenal (C 30)
E 161b Lutein
E 161g Canthaxanthin b
E 162 Beetroot Red, betanin
E 163 Anthocyanins
E 170 Calcium carbonate
E 171 Titanium dioxide
E 172 Iron oxides and hydroxides
E 173 Aluminium
E 174 Silver
E 175 Gold
E 180 Litholrubine BK

2. Sweeteners U.K.

E-number Name
E 420 Sorbitols
E 421 Mannitol
E 950 Acesulfame K
E 951 Aspartame
E 952 Cyclamates
E 953 Isomalt
E 954 Saccharins
E 955 Sucralose
E 957 Thaumatin
E 959 Neohesperidine DC
[F6E 960 Steviol glycosides]
E 961 Neotame
E 962 Salt of aspartame-acesulfame
[F7E 964 Polyglycitol syrup]
E 965 Maltitols
E 966 Lactitol
E 967 Xylitol
E 968 Erythritol

3. Additives other than colours and sweeteners U.K.

a

Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.

b

[F5authorised until 31 January 2014 .

c

authorised until 31 May 2013 .]

d

[F8Period of application: From 6 February 2013 .]

E-number Name
E 170 Calcium carbonate
[F2E 172 Iron oxides and hydroxides]
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium sorbate
E 210 Benzoic acid a
E 211 Sodium benzoate a
E 212 Potassium benzoate a
E 213 Calcium benzoate a
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium ethyl p-hydroxybenzoate
E 218 Methyl p-hydroxybenzoate
E 219 Sodium methyl p-hydroxybenzoate
E 220 Sulphur dioxide
E 221 Sodium sulphite
E 222 Sodium hydrogen sulphite
E 223 Sodium metabisulphite
E 224 Potassium metabisulphite
E 226 Calcium sulphite
E 227 Calcium hydrogen sulphite
E 228 Potassium hydrogen sulphite
E 234 Nisin
E 235 Natamycin
E 239 Hexamethylene tetramine
E 242 Dimethyl dicarbonate
E 249 Potassium nitrite
E 250 Sodium nitrite
E 251 Sodium nitrate
E 252 Potassium nitrate
E 260 Acetic acid
[F9E 261 Potassium acetates] d
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 280 Propionic acid
E 281 Sodium propionate
E 282 Calcium propionate
E 283 Potassium propionate
E 284 Boric acid
E 285 Sodium tetraborate (borax)
E 290 Carbon dioxide
E 296 Malic acid
E 297 Fumaric acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 310 Propyl gallate
E 311 Octyl gallate
E 312 Dodecyl gallate
E 315 Erythorbic acid
E 316 Sodium erythorbate
E 319 Tertiary-butyl hydroquinone (TBHQ)
E 320 Butylated hydroxyanisole (BHA)
E 321 Butylated hydroxytoluene (BHT)
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
E 334 Tartaric acid (L(+)-)
E 335 Sodium tartrates
E 336 Potassium tartrates
E 337 Sodium potassium tartrate
E 338 Phosphoric acid
E 339 Sodium phosphates
E 340 Potassium phosphates
E 341 Calcium phosphates
E 343 Magnesium phosphates
E 350 Sodium malates
E 351 Potassium malate
E 352 Calcium malates
E 353 Metatartaric acid
E 354 Calcium tartrate
E 355 Adipic acid
E 356 Sodium adipate
E 357 Potassium adipate
E 363 Succinic acid
E 380 Triammonium citrate
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
E 392 Extracts of rosemary
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 405 Propane-1, 2-diol alginate
E 406 Agar
E 407a Processed euchema seaweed
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Gum arabic (acacia gum)
E 415 Xanthan gum
E 416 Karaya gum
E 417 Tara gum
E 418 Gellan gum
E 422 Glycerol
[F10E 423 Octenyl succinic acid modified gum arabic]
E 425 Konjac
E 426 Soybean hemicellulose
E 427 Cassia gum
E 431 Polyoxyethylene (40) stearate
E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)
E 440 Pectins
E 442 Ammonium phosphatides
E 444 Sucrose acetate isobutyrate
E 445 Glycerol esters of wood rosins
E 450 Diphosphates
E 451 Triphosphates
E 452 Polyphosphates
E 459 Beta-cyclodextrin
E 460 Cellulose
E 461 Methyl cellulose
E 462 Ethyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum
E 468 Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum
E 469 Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
E 470a Sodium, potassium and calcium salts of fatty acids
E 470b Magnesium salts of fatty acids
E 471 Mono-and diglycerides of fatty acids
E 472a Acetic acid esters of mono- and diglycerides of fatty acids
E 472b Lactic acid esters of mono- and diglycerides of fatty acids
E 472c Citric acid esters of mono- and diglycerides of fatty acids
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 473 Sucrose esters of fatty acids
E 474 Sucroglycerides
E 475 Polyglycerol esters of fatty acids
E 476 Polyglycerol polyricinoleate
E 477 Propane-1,2-diol esters of fatty acids
E 479b Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids
E 481 Sodium stearoyl-2-lactylate
E 482 Calcium stearoyl-2-lactylate
E 483 Stearyl tartrate
E 491 Sorbitan monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalmitate
[F11E 499 Stigmasterol-rich plant sterols]
E 500 Sodium carbonates
E 501 Potassium carbonates
E 503 Ammonium carbonates
E 504 Magnesium carbonates
E 507 Hydrochloric acid
E 508 Potassium chloride
E 509 Calcium chloride
E 511 Magnesium chloride
E 512 Stannous chloride
E 513 Sulphuric acid
E 514 Sodium sulphates
E 515 Potassium sulphates
E 516 Calcium sulphate
E 517 Ammonium sulphate
E 520 Aluminium sulphate
E 521 Aluminium sodium sulphate
E 522 Aluminium potassium sulphate
E 523 Aluminium ammonium sulphate
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 527 Ammonium hydroxide
E 528 Magnesium hydroxide
E 529 Calcium oxide
E 530 Magnesium oxide
E 535 Sodium ferrocyanide
E 536 Potassium ferrocyanide
E 538 Calcium ferrocyanide
E 541 Sodium aluminium phosphate acidic
E 551 Silicon dioxide
E 552 Calcium silicate
E 553a Magnesium silicate
E 553b Talc
E 554 Sodium aluminium silicate
E 555 Potassium aluminium silicate
[F4E 556 Calcium aluminium silicate b
E 558 Bentonite c
E 559 Aluminium silicate (Kaolin)] b
E 570 Fatty acids
E 574 Gluconic acid
E 575 Glucono-delta-lactone
E 576 Sodium gluconate
E 577 Potassium gluconate
E 578 Calcium gluconate
E 579 Ferrous gluconate
E 585 Ferrous lactate
E 586 4-Hexylresorcinol
E 620 Glutamic acid
E 621 Monosodium glutamate
E 622 Monopotassium glutamate
E 623 Calcium diglutamate
E 624 Monoammonium glutamate
E 625 Magnesium diglutamate
E 626 Guanylic acid
E 627 Disodium guanylate
E 628 Dipotassium guanylate
E 629 Calcium guanylate
E 630 Inosinic acid
E 631 Disodium inosinate
E 632 Dipotassium inosinate
E 633 Calcium inosinate
E 634 Calcium 5′-ribonucleotides
E 635 Disodium 5′-ribonucleotides
E 640 Glycine and its sodium salt
E 650 Zinc acetate
E 900 Dimethyl polysiloxane
E 901 Beeswax, white and yellow
E 902 Candelilla wax
E 903 Carnauba wax
E 904 Shellac
E 905 Microcrystalline wax
E 907 Hydrogenated poly-1-decene
E 912 Montan acid esters
E 914 Oxidised polyethylene wax
E 920 L-cysteine
E 927b Carbamide
E 938 Argon
E 939 Helium
E 941 Nitrogen
E 942 Nitrous oxide
E 943a Butane
E 943b Isobutane
E 944 Propane
E 948 Oxygen
E 949 Hydrogen
E 999 Quillaia extract
E 1103 Invertase
E 1105 Lysozyme
E 1200 Polydextrose
E 1201 Polyvinylpyrrolidone
E 1202 Polyvinylpolypyrrolidone
E 1203 Polyvinyl alcohol (PVA)
E 1204 Pullulan
E 1205 Basic methacrylate copolymer
[F12E 1206 Neutral methacrylate copolymer
E 1207 Anionic methacrylate copolymer]
E 1404 Oxidised starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate
E 1451 Acetylated oxidised starch
E 1452 Starch aluminium octenyl succinate
E 1505 Triethyl citrate
E 1517 Glyceryl diacetate (diacetin)
E 1518 Glyceryl triacetate (triacetin)
E 1519 Benzyl alcohol
E 1520 Propane-1, 2-diol (propylene glycol)
E 1521 Polyethylene glycol

PART C U.K. DEFINITIONS OF GROUPS OF ADDITIVES

(1) Group I U.K.

a

May not be used in jelly mini-cups.

b

May not be used to produce dehydrated foods intended to rehydrate on ingestion.

c

May not be used in jelly confectionery.

d

[F8Period of application: From 6 February 2013 .]

E-number Name Specific maximum level
E 170 Calcium carbonate quantum satis
E 260 Acetic acid quantum satis
[F9E 261 Potassium acetates d quantum satis]
E 262 Sodium acetates quantum satis
E 263 Calcium acetate quantum satis
E 270 Lactic acid quantum satis
E 290 Carbon dioxide quantum satis
E 296 Malic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 304 Fatty acid esters of ascorbic acid quantum satis
E 306 Tocopherol-rich extract quantum satis
E 307 Alpha-tocopherol quantum satis
E 308 Gamma-tocopherol quantum satis
E 309 Delta-tocopherol quantum satis
E 322 Lecithins quantum satis
E 325 Sodium lactate quantum satis
E 326 Potassium lactate quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 334 Tartaric acid (L(+)-) quantum satis
E 335 Sodium tartrates quantum satis
E 336 Potassium tartrates quantum satis
E 337 Sodium potassium tartrate quantum satis
E 350 Sodium malates quantum satis
E 351 Potassium malate quantum satis
E 352 Calcium malates quantum satis
E 354 Calcium tartrate quantum satis
E 380 Triammonium citrate quantum satis
E 400 Alginic acid quantum satis a
E 401 Sodium alginate quantum satis a
E 402 Potassium alginate quantum satis a
E 403 Ammonium alginate quantum satis a
E 404 Calcium alginate quantum satis a
E 406 Agar quantum satis a
E 407 Carrageenan quantum satis a
E 407a Processed euchema seaweed quantum satis a
E 410 Locust bean gum quantum satis a b
E 412 Guar gum quantum satis a b
E 413 Tragacanth quantum satis a
E 414 Gum arabic (Acacia gum) quantum satis a
E 415 Xanthan gum quantum satis a b
E 417 Tara gum quantum satis a b
E 418 Gellan gum quantum satis a
E 422 Glycerol quantum satis
E 425

Konjac

(i)

Konjac gum

(ii)

Konjac glucomannane

10 g/kg, individually or in combination a c
E 440 Pectins quantum satis a
E 460 Cellulose quantum satis
E 461 Methyl cellulose quantum satis
E 462 Ethyl cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
E 466 Carboxy methyl cellulose quantum satis
E 469 Enzymatically hydrolysed carboxy methyl cellulose quantum satis
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 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis
E 472b Lactic acid esters of mono- and diglycerides of fatty acids quantum satis
E 472c Citric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
E 503 Ammonium carbonates quantum satis
E 504 Magnesium carbonates quantum satis
E 507 Hydrochloric acid quantum satis
E 508 Potassium chloride quantum satis
E 509 Calcium chloride quantum satis
E 511 Magnesium chloride quantum satis
E 513 Sulphuric acid quantum satis
E 514 Sodium sulphates quantum satis
E 515 Potassium sulphates quantum satis
E 516 Calcium sulphate quantum satis
E 524 Sodium hydroxide quantum satis
E 525 Potassium hydroxide quantum satis
E 526 Calcium hydroxide quantum satis
E 527 Ammonium hydroxide quantum satis
E 528 Magnesium hydroxide quantum satis
E 529 Calcium oxide quantum satis
E 530 Magnesium oxide quantum satis
E 570 Fatty acids quantum satis
E 574 Gluconic acid quantum satis
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
E 920 L-cysteine quantum satis
E 938 Argon quantum satis
E 939 Helium quantum satis
E 941 Nitrogen quantum satis
E 942 Nitrous oxide quantum satis
E 948 Oxygen quantum satis
E 949 Hydrogen quantum satis
E 1103 Invertase quantum satis
E 1200 Polydextrose quantum satis
E 1404 Oxidised starch quantum satis
E 1410 Monostarch phosphate quantum satis
E 1412 Distarch phosphate quantum satis
E 1413 Phosphated distarch phosphate quantum satis
E 1414 Acetylated distarch phosphate quantum satis
E 1420 Acetylated starch quantum satis
E 1422 Acetylated distarch adipate quantum satis
E 1440 Hydroxy propyl starch quantum satis
E 1442 Hydroxy propyl distarch phosphate quantum satis
E 1450 Starch sodium octenyl succinate quantum satis
E 1451 Acetylated oxidised starch quantum satis
E 620 Glutamic acid 10 g/kg, individually or in combination, expressed as glutamic acid
E 621 Monosodium glutamate
E 622 Monopotassium glutamate
E 623 Calcium diglutamate
E 624 Monoammonium glutamate
E 625 Magnesium diglutamate
E 626 Guanylic acid 500 mg/kg, individually or in combination, expressed as guanylic acid
E 627 Disodium guanylate
E 628 Dipotassium guanylate
E 629 Calcium guanylate
E 630 Inosinic acid
E 631 Disodium inosinate
E 632 Dipotassium inosinate
E 633 Calcium inosinate
E 634 Calcium 5′-ribonucleotides
E 635 Disodium 5′-ribonucleotides
E 420 Sorbitols Quantum satis (for purpose other than sweetening)
E 421 Mannitol
E 953 Isomalt
E 965 Maltitols
E 966 Lactitol
E 967 Xylitol
E 968 Erythritol

(2) Group II: Food colours authorised at quantum satis U.K.

E-number Name
E 101 Riboflavins
E 140 Chlorophylls, Chlorophyllins
E 141 Copper complexes of chlorophylls and chlorophyllins
E 150a Plain caramel
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
E 153 Vegetable carbon
E 160a Carotenes
E 160c Paprika extract, capsanthin, capsorubin
E 162 Beetroot Red, betanin
E 163 Anthocyanins
E 170 calcium carbonate
E 171 Titanium dioxide
E 172 Iron oxides and hydroxides

(3) Group III: Food colours with combined maximum limit U.K.

E-number Name
E 100 Curcumin
E 102 Tartrazine
[ F13
F13 ]
E 120 Cochineal, Carminic acid, Carmines
E 122 Azorubine, Carmoisine
[ F13 ]
E 129 Allura red AC
E 131 Patent Blue V
E 132 Indigotine, Indigo carmine
E 133 Brilliant Blue FCF
E 142 Green S
E 151 Brilliant black BN, Black BN
E 155 Brown HT
E 160e Beta-apo-8′-carotenal (C 30)
E 161b Lutein

(4) Group IV: Polyols U.K.

E-number Name
E 420 Sorbitols
E 421 Mannitol
E 953 Isomalt
E 965 Maltitols
E 966 Lactitol
E 967 Xylitol
E 968 Erythritol

(5) Other additives that may be regulated combined U.K.

(a)
E 200–203: Sorbic acid — sorbates (SA)
E-number Name
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium sorbate
(b)
E 210–213: Benzoic acid — benzoates (BA)
E-number Name
E 210 Benzoic acid
E 211 Sodium benzoate
E 212 Potassium benzoate
E 213 Calcium benzoate
(c)
E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)
E-number Name
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium sorbate
E 210 Benzoic acid
E 211 Sodium benzoate
E 212 Potassium benzoate
E 213 Calcium benzoate
(d)
E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)
E-number Name
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium sorbate
E 210 Benzoic acid
E 211 Sodium benzoate
E 212 Potassium benzoate
E 213 Calcium benzoate
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium ethyl p-hydroxybenzoate
E 218 Methyl p-hydroxybenzoate
E 219 Sodium methyl p-hydroxybenzoate
(e)
E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)
E-number Name
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium sorbate
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium ethyl p-hydroxybenzoate
E 218 Methyl p-hydroxybenzoate
E 219 Sodium methyl p-hydroxybenzoate
(f)
E 214–219: p-hydroxybenzoates (PHB)
E-number Name
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium ethyl p-hydroxybenzoate
E 218 Methyl p-hydroxybenzoate
E 219 Sodium methyl p-hydroxybenzoate
(g)
E 220–228: Sulphur dioxide — sulphites
E-number Name
E 220 Sulphur dioxide
E 221 Sodium sulphite
E 222 Sodium hydrogen sulphite
E 223 Sodium metabisulphite
E 224 Potassium metabisulphite
E 226 Calcium sulphite
E 227 Calcium hydrogen sulphite
E 228 Potassium hydrogen sulphite
(h)
E 249–250: Nitrites
E-number Name
E 249 Potassium nitrite
E 250 Sodium nitrite
(i)
E 251–252: Nitrates
E-number Name
E 251 Sodium nitrate
E 252 Potassium nitrate
(j)
E 280–283: Propionic acid — propionates
E-number Name
E 280 Propionic acid
E 281 Sodium propionate
E 282 Calcium propionate
E 283 Potassium propionate
(k)
E 310–320: Gallates, TBHQ and BHA
E-number Name
E 310 Propyl gallate
E 311 Octyl gallate
E 312 Dodecyl gallate
E 319 Tertiary-butyl hydroquinone (TBHQ)
E 320 Butylated hydroxyanisole (BHA)
(l)
E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates
E-number Name
E 338 Phosphoric acid
E 339 Sodium phosphates
E 340 Potassium phosphates
E 341 Calcium phosphates
E 343 Magnesium phosphates
E 450 Diphosphates
E 451 Triphosphates
E 452 Polyphosphates
(m)
E 355–357: Adipic acid — adipates
E-number Name
E 355 Adipic acid
E 356 Sodium adipate
E 357 Potassium adipate
(n)
E 432–436: Polysorbates
E-number Name
E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)
(o)
E 473–474: Sucrose esters of fatty acids, Sucroglycerides
E-number Name
E 473 Sucrose esters of fatty acids
E 474 Sucroglycerides
(p)
E 481–482: Stearoyl-2-lactylates
E-number Name
E 481 Sodium stearoyl-2-lactylate
E 482 Calcium stearoyl-2-lactylate
(q)
E 491–495: Sorbitan esters
E-number Name
E 491 Sorbitan monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalmitate
(r)
E 520–523: Aluminium sulphates
E-number Name
E 520 Aluminium sulphate
E 521 Aluminium sodium sulphate
E 522 Aluminium potassium sulphate
E 523 Aluminium ammonium sulphate
(s.1.)

[F4E 551 – 559: Silicon dioxide – silicates (1)

E-number Name
E 551 Silicon dioxide
E 552 Calcium silicate
E 553a Magnesium silicate
E 553b Talc
E 554 Sodium aluminium silicate
E 555 Potassium aluminium silicate
E 556 Calcium aluminium silicate
E 559 Aluminium silicate (Kaolin)
(s.2.)

E 551 – 553: Silicon dioxide – silicates (2)

E-number Name
E 551 Silicon dioxide
E 552 Calcium silicate
E 553a Magnesium silicate
E 553b Talc]
(t)
E 620–625: Glutamic acid — glutamates
E-number Name
E 620 Glutamic acid
E 621 Monosodium glutamate
E 622 Monopotassium glutamate
E 623 Calcium diglutamate
E 624 Monoammonium glutamate
E 625 Magnesium diglutamate
(u)
E 626–635: Ribonucleotides
E-number Name
E 626 Guanylic acid
E 627 Disodium guanylate
E 628 Dipotassium guanylate
E 629 Calcium guanylate
E 630 Inosinic acid
E 631 Disodium inosinate
E 632 Dipotassium inosinate
E 633 Calcium inosinate
E 634 Calcium 5′-ribonucleotides
E 635 Disodium 5′-ribonucleotides

PART D U.K. FOOD CATEGORIES

Number Name
0. All categories of foods
01. Dairy products and analogues
01.1 Unflavoured pasteurised and sterilised (including UHT) milk
01.2 Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3 Unflavoured fermented milk products, heat-treated after fermentation
01.4 Flavoured fermented milk products including heat-treated products
01.5 Dehydrated milk as defined by Directive 2001/114/EC
01.6 Cream and cream powder
01.6.1 Unflavoured pasteurised cream (excluding reduced fat creams)
01.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
01.6.3 Other creams
01.7 Cheese and cheese products
01.7.1 Unripened cheese excluding products falling in category 16
01.7.2 Ripened cheese
01.7.3 Edible cheese rind
01.7.4 Whey cheese
01.7.5 Processed cheese
01.7.6 Cheese products (excluding products falling in category 16)
01.8 Dairy analogues, including beverage whiteners
02. Fats and oils and fat and oil emulsions
02.1 Fats and oils essentially free from water (excluding anhydrous milkfat)
02.2 Fat and oil emulsions mainly of type water-in-oil
02.2.1 Butter and concentrated butter and butter oil and anhydrous milkfat
02.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions
02.3 Vegetable oil pan spray
03. Edible ices
04. Fruit and vegetables
04.1 Unprocessed fruit and vegetables
04.1.1 Entire fresh fruit and vegetables
04.1.2 Peeled, cut and shredded fruit and vegetables
04.1.3 Frozen fruit and vegetables
04.2 Processed fruit and vegetables
04.2.1 Dried fruit and vegetables
04.2.2 Fruit and vegetables in vinegar, oil, or brine
04.2.3 Canned or bottled fruit and vegetables
04.2.4 Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1 Fruit and vegetable preparations excluding compote
04.2.4.2 Compote, excluding products covered by category 16
04.2.5 Jam, jellies and marmalades and similar products
04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC
04.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC
04.2.5.3 Other similar fruit or vegetable spreads
04.2.5.4 Nut butters and nut spreads
04.2.6 Processed potato products
05. Confectionery
05.1 Cocoa and chocolate products as covered by Directive 2000/36/EC
05.2 Other confectionery including breath refreshening microsweets
05.3 Chewing gum
05.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4
06. Cereals and cereal products
06.1 Whole, broken, or flaked grain
06.2 Flours and other milled products and starches
06.2.1 Flours
06.2.2 Starches
06.3 Breakfast cereals
06.4 Pasta
06.4.1 Fresh pasta
06.4.2 Dry pasta
06.4.3 Fresh pre-cooked pasta
06.4.4 Potato gnocchi
06.4.5 Fillings of stuffed pasta (ravioli and similar)
06.5 Noodles
06.6 Batters
06.7 Pre-cooked or processed cereals
07. Bakery wares
07.1 Bread and rolls
07.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
07.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
07.2 Fine bakery wares
08. Meat
08.1 Unprocessed meat
08.1.1 Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004
08.1.2 Meat preparations as defined by Regulation (EC) No 853/2004
08.2 Processed meat
08.2.1 Non-heat-treated processed meat
08.2.2 Heat-treated processed meat
08.2.3 Casings and coatings and decorations for meat
08.2.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
08.2.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
09. Fish and fisheries products
09.1 Unprocessed fish and fisheries products
09.1.1 Unprocessed fish
09.1.2 Unprocessed molluscs and crustaceans
09.2 Processed fish and fishery products including mollusks and crustaceans
09.3 Fish roe
10. Eggs and egg products
10.1 Unprocessed eggs
10.2 Processed eggs and egg products
11. Sugars, syrups, honey and table-top sweeteners
11.1 Sugars and syrups as defined by Directive 2001/111/EC
11.2 Other sugars and syrups
11.3 Honey as defined in Directive 2001/110/EC
11.4 Table-top sweeteners
11.4.1 Table-top sweeteners in liquid form
11.4.2 Table-top sweeteners in powder form
11.4.3 Table-top sweeteners in tablets
12. Salts, spices, soups, sauces, salads and protein products
12.1 Salt and salt substitutes
12.1.1 Salt
12.1.2 Salt substitutes
12.2 Herbs, spices, seasonings
12.2.1 Herbs and spices
12.2.2 Seasonings and condiments
12.3 Vinegars
12.4 Mustard
12.5 Soups and broths
12.6 Sauces
12.7 Salads and savoury based sandwich spreads
12.8 Yeast and yeast products
12.9 Protein products, excluding products covered in category 1.8
13. Foods intended for particular nutritional uses as defined by Directive 2009/39/EC
13.1 Foods for infants and young children
13.1.1 Infant formulae as defined by Commission Directive 2006/141/EC a
13.1.2 Follow-on formulae as defined by Directive 2006/141/EC
13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC b
13.1.4 Other foods for young children
13.1.5 Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC c and special formulae for infants
13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for infants
13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC
13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)
13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)
13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 d
14. Beverages
14.1 Non-alcoholic beverages
14.1.1 Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices
14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products
14.1.4 Flavoured drinks
14.1.5 Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products
14.1.5.1 Coffee, coffee extracts
14.1.5.2 Other
14.2 Alcoholic beverages, including alcohol-free and low-alcohol counterparts
14.2.1 Beer and malt beverages
14.2.2 Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts
14.2.3 Cider and perry
14.2.4 Fruit wine and made wine
14.2.5 Mead
14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008
14.2.7 Aromatised wine-based products as defined by Regulation (EEC) No 1601/91
14.2.7.1 Aromatised wines
14.2.7.2 Aromatised wine-based drinks
14.2.7.3 Aromatised wine-product cocktails
14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol
15. Ready-to-eat savouries and snacks
15.1 Potato-, cereal-, flour- or starch-based snacks
15.2 Processed nuts
16. Desserts excluding products covered in categories 1, 3 and 4
17. Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council e excluding food supplements for infants and young children
17.1 Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms
17.2 Food supplements supplied in a liquid form
17.3 Food supplements supplied in a syrup-type or chewable form
18. Processed foods not covered by categories 1 to 17, excluding foods for infants and young children

PART E U.K. AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES]

ANNEX II Table 34: rows 1 - 250

ANNEX II Table 34: rows 251 - 500

ANNEX II Table 34: rows 501 - 750

ANNEX II Table 34: rows 751 - 1000

ANNEX II Table 34: rows 1001 - 1250

ANNEX II Table 34: rows 1251 - 1500

ANNEX II Table 34: rows 1501 - 1750

ANNEX II Table 34: rows 1751 - 2000

ANNEX II Table 34: rows 2001 - 2250

ANNEX II Table 34: rows 2251 - 2500

ANNEX II Table 34: rows 2501 - 2750

ANNEX II Table 34: rows 2751 - 3000

ANNEX II Table 34: rows 3001 - 3223

[F14ANNEX III U.K. Union list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use

Definitions U.K.

1. nutrients for the purposes of this Annex means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009. U.K.

2. preparation for the purposes of this Annex means a formulation consisting of one or more food additives, food enzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution. U.K.

PART 1 U.K.

Carriers in food additives

a

Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). 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 number of the carrier Name of the carrier Maximum level Food additives to which the carrier may be added
E 1520 Propane-1, 2-diol (propylene glycol) 1 000 mg/kg in final food (as carry-over) a Colours, emulsifiers and antioxidants
E 422 Glycerol quantum satis All food additives
E 420 Sorbitol
E 421 Mannitol
E 953 Isomalt
E 965 Maltitol
E 966 Lactitol
E 967 Xylitol
E 968 Erythritol
E 400 – E 404 Alginic acid – alginates (Table 7 of Part 6)
E 405 Propane-1, 2-diol alginate
E 406 Agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Gum arabic (acacia gum)
E 415 Xanthan gum
E 440 Pectins
E 432 – E 436 Polysorbates (Table 4 of Part 6) quantum satis Antifoaming agents
E 442 Ammoniumphosphatides quantum satis Antioxidants
E 460 Cellulose quantum satis All food additives
E 461 Methyl cellulose
E 462 Ethyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose, Cellulose gum
E 322 Lecithins quantum satis Colours and fat-soluble antioxidants
E 432 – E 436 Polysorbates (Table 4 of Part 6)
E 470b Magnesium salts of fatty acids
E 471 Mono- and diglycerides of fatty acids
E 472a Acetic acid esters of mono- and diglycerides of fatty acids
E 472c Citric acid esters of mono- and diglycerides of fatty acids
E 472e Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 473 Sucrose esters of fatty acids
E 475 Polyglycerol esters of fatty acids
E 491 – E 495 Sorbitan esters (Table 5 of Part 6) quantum satis Colours and antifoaming agents
E 1404 Oxidised starch quantum satis All food additives
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate
E 1451 Acetylated oxidised starch
E 170 Calcium carbonate
E 263 Calcium acetate
E 331 Sodium citrates
E 332 Potassium citrates
E 341 Calcium phosphates
E 501 Potassium carbonates
E 504 Magnesium carbonates
E 508 Potassium chloride
E 509 Calcium chloride
E 511 Magnesium chloride
E 514 Sodium sulphates
E 515 Potassium sulphates
E 516 Calcium sulphate
E 517 Ammonium sulphate
E 577 Potassium gluconate
E 640 Glycine and its sodium salt
E 1505 a Triethyl citrate
E 1518 a Glyceryl triacetate (triacetin)
E 551 Silicon dioxide quantum satis Emulsifiers and colours
E 552 Calcium silicate
E 553b Talc 50 mg/kg in the colour preparation Colours
E 901 Beeswax, white and yellow quantum satis Colours
E 1200 Polydextrose quantum satis All food additives
E 1201 Polyvinylpyrrolidone quantum satis Sweeteners
E 1202 Polyvinylpolypyrrolidone
E 322 Lecithins quantum satis Glazing agents for fruit
E 432 – E 436 Polysorbates
E 470a Sodium, potassium and calcium salts of fatty acids
E 471 Mono- and diglycerides of fatty acids
E 491 – E 495 Sorbitan esters
E 570 Fatty acids
E 900 Dimethyl polysiloxane
E 1521 Polyethylene glycol quantum satis Sweeteners
E 425 Konjac quantum satis All food additives
E 459 Beta-cyclodextrin 1 000 mg/kg in final food All food additives
E 468

Crosslinked sodium carboxy methyl cellulose

Cross-linked cellulose gum

quantum satis Sweeteners
E 469

Enzymatically hydrolysed carboxymethylcellulose

Enzymatically hydrolysed cellulose gum

quantum satis All food additives
E 555 Potassium aluminium silicate 90 % relative to the pigment In E 171 titanium dioxide and E 172 iron oxides and hydroxides

PART 2 U.K.

Food additives other than carriers in food additives a

a

Except enzymes authorised as food additives.

b

E 163 anthocyanins may contain up to 100 000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000 mg/kg according to the purity criteria (Directive 2008/128/EC).

E number of the added food additive Name of the added food additive Maximum level Food additive preparations to which the food additive may be added
Table 1 quantum satis All food additive preparations
E 200 – E 203 Sorbic acid — sorbates (Table 2 of Part 6) 1 500 mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acid Colour preparations
E 210 Benzoic acid
E 211 Sodium benzoate
E 212 Potassium benzoate
E 220 – E 228 Sulphur dioxide — sulphites (Table 3 of Part 6) 100 mg/kg in the preparation and 2 mg/kg expressed as SO 2 in the final product as calculated Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) b
E 320 Butylated hydroxyanisole (BHA) 20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination) Emulsifiers containing fatty acids
E 321 Butylated hydroxytoluene (BHT)
E 338 Phosphoric acid 40 000 mg/kg singly or in combination in the preparation (expressed as P 2 O 5 ) Preparations of the colour E 163 anthocyanins
E 339 Sodium phosphates
E 340 Potassium phosphates
E 343 Magnesium phosphates
E 450 Diphosphates
E 451 Triphosphates
E 341 Calcium phosphates 40 000 mg/kg in the preparation (expressed as P 2 O 5 ) Colour and emulsifier preparations
10 000 mg/kg in the preparation (expressed as P 2 O 5 ) Polyol preparations
10 000 mg/kg in the preparation (expressed as P 2 O 5 ) E 412 guar gum preparations
E 392 Extracts of rosemary 1 000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol Colour preparations
E 416 Karaya gum 50 000 mg/kg in the preparation, 1 mg/kg in final product Colour preparations
[F1E 432 – E 436 Polysorbates quantum satis Preparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruit]
E 473 Sucrose esters of fatty acids quantum satis Preparations of colours and fat soluble antioxidants
E 475 Polyglycerol esters of fatty acids quantum satis Preparations of colours and fat soluble antioxidants
E 476 Polyglycerol polyricinoleate 50 000 mg/kg in the preparation, 500 mg/kg in final food

As emulsifier in preparations of colours used in:

  • Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines)

  • Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)

E 491 – E 495 Sorbitan esters (Table 5 of Part 6) quantum satis Preparations of colours, anti-foaming agents and glazing agents for fruit
E 551 Silicon dioxide 50 000 mg/kg in the preparation Dry powdered colour preparations
10 000 mg/kg in the preparation E 508 potassium chloride and E 412 guar gum preparations
E 551 Silicon dioxide 50 000 mg/kg in the preparation Dry powdered preparations of emulsifiers
E 552 Calcium silicate
E 551 Silicon dioxide 10 000 mg/kg in the preparation Dry powdered preparations of polyols
E 552 Calcium silicate
E 553a Magnesium silicate
E 553b Talc
E 900 Dimethyl polysiloxane 200 mg/kg in the preparation, 0,2 mg/l in final food Colour preparations of E 160 a carotenes, E 160 b annatto, bixin, norbixin, E 160 c Paprika extract, capsanthin, capsorubin, E 160 d lycopene and E 160 e beta-apo-8′-carotenal
E 903 Carnauba wax 130 000 mg/kg in the preparation, 1 200 mg/kg in final product from all sources As stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum
Note: General rules for conditions of use of Food additives in Part 2 U.K.
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general quantum satis principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general quantum satis principle, unless stated otherwise. U.K.
(2) For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food. U.K.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food. U.K.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 3 U.K.

Food additives including carriers in food enzymes a

a

Including enzymes authorised as food additives.

b

Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). 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 number of the added food additive Name of the added food additive Maximum level in enzyme preparation Maximum level in final food except beverages Maximum level in beverages Can be used as a carrier?
E 170 Calcium carbonate quantum satis quantum satis quantum satis Yes
E 200 Sorbic acid 20 000 mg/kg (singly or in combination expressed as the free acid) 20 mg/kg 10 mg/l
E 202 Potassium sorbate
E 210 Benzoic acid

5 000 mg/kg (singly or in combination expressed as the free acid)

12 000 mg/kg in rennet

1,7 mg/kg

5 mg/kg in cheese where rennet has been used

0,85 mg/l

2,5 mg/l in whey based beverages where rennet has been used

E 211 Sodium benzoate
E 214 Ethyl-p-hydroxybenzoate 2 000 mg/kg (singly or in combination expressed as the free acid) 2 mg/kg 1 mg/l
E 215 Sodium ethyl p-hydroxybenzoate
E 218 Methyl p-hydroxybenzoate
E 219 Sodium methyl p-hydroxybenzoate
E 220 Sulphur dioxide

2 000 mg/kg (singly or in combination expressed as SO 2 )

5 000 mg/kg only in food enzymes for brewing

6 000 mg/kg only for barley beta-amylase

10 000 mg/kg only for papain in solid form

2 mg/kg 2 mg/l
E 221 Sodium sulphite
E 222 Sodium hydrogen sulphite
E 223 Sodium metabisulphite
E 224 Potassium metabisulphite
E 250 Sodium nitrite 500 mg/kg 0,01 mg/kg No use
E 260 Acetic acid quantum satis quantum satis quantum satis Yes
[F9E 261 Potassium acetates quantum satis quantum satis quantum satis ]
E 262 Sodium acetates quantum satis quantum satis quantum satis
E 263 Calcium acetate quantum satis quantum satis quantum satis
E 270 Lactic acid quantum satis quantum satis quantum satis Yes
E 281 Sodium propionate quantum satis quantum satis 50 mg/l
E 290 Carbon dioxide quantum satis quantum satis quantum satis
E 296 Malic acid quantum satis quantum satis quantum satis Yes
E 300 Ascorbic acid quantum satis quantum satis quantum satis Yes
E 301 Sodium ascorbate quantum satis quantum satis quantum satis Yes
E 302 Calcium ascorbate quantum satis quantum satis quantum satis Yes
E 304 Fatty acid esters of ascorbic acid quantum satis quantum satis quantum satis
E 306 Tocopherol-rich extract quantum satis quantum satis quantum satis
E 307 Alpha-tocopherol quantum satis quantum satis quantum satis
E 308 Gamma-tocopherol quantum satis quantum satis quantum satis
E 309 Delta-tocopherol quantum satis quantum satis quantum satis
E 322 Lecithins quantum satis quantum satis quantum satis Yes
E 325 Sodium lactate quantum satis quantum satis quantum satis
E 326 Potassium lactate quantum satis quantum satis quantum satis
E 327 Calcium lactate quantum satis quantum satis quantum satis Yes
E 330 Citric acid quantum satis quantum satis quantum satis Yes
E 331 Sodium citrates quantum satis quantum satis quantum satis Yes
E 332 Potassium citrates quantum satis quantum satis quantum satis Yes
E 333 Calcium citrates quantum satis quantum satis quantum satis
E 334 Tartaric acid (L(+)-) quantum satis quantum satis quantum satis
E 335 Sodium tartrates quantum satis quantum satis quantum satis Yes
E 336 Potassium tartrates quantum satis quantum satis quantum satis Yes
E 337 Sodium potassium tartrate quantum satis quantum satis quantum satis
E 350 Sodium malates quantum satis quantum satis quantum satis Yes
E 338 Phosphoric acid 10 000 mg/kg (expressed as P 2 O 5 ) quantum satis quantum satis
E 339 Sodium phosphates 50 000 mg/kg (singly or in combination, expressed as P 2 O 5 ) quantum satis quantum satis Yes
E 340 Potassium phosphates
E 341 Calcium phosphates
E 343 Magnesium phosphates
E 351 Potassium malate quantum satis quantum satis quantum satis Yes
E 352 Calcium malates quantum satis quantum satis quantum satis Yes
E 354 Calcium tartrate quantum satis quantum satis quantum satis
E 380 Triammonium citrate quantum satis quantum satis quantum satis
E 400 Alginic acid quantum satis quantum satis quantum satis Yes
E 401 Sodium alginate quantum satis quantum satis quantum satis Yes
E 402 Potassium alginate quantum satis quantum satis quantum satis Yes
E 403 Ammonium alginate quantum satis quantum satis quantum satis
E 404 Calcium alginate quantum satis quantum satis quantum satis Yes
E 406 Agar quantum satis quantum satis quantum satis Yes
E 407 Carrageenan quantum satis quantum satis quantum satis Yes
E 407a Processed euchema seaweed quantum satis quantum satis quantum satis
E 410 Locust bean gum quantum satis quantum satis quantum satis Yes
E 412 Guar gum quantum satis quantum satis quantum satis Yes
E 413 Tragacanth quantum satis quantum satis quantum satis Yes
E 414 Acacia gum (gum arabic) quantum satis quantum satis quantum satis Yes
E 415 Xanthan gum quantum satis quantum satis quantum satis Yes
E 417 Tara gum quantum satis quantum satis quantum satis Yes
E 418 Gellan gum quantum satis quantum satis quantum satis Yes
E 420 Sorbitol quantum satis quantum satis quantum satis Yes
E 421 Mannitol quantum satis quantum satis quantum satis Yes
E 422 Glycerol quantum satis quantum satis quantum satis Yes
E 440 Pectins quantum satis quantum satis quantum satis Yes
E 450 Diphosphates 50 000 mg/kg (singly or in combination expressed as P 2 O 5 ) quantum satis quantum satis
E 451 Triphosphates
E 452 Polyphosphates
E 460 Cellulose quantum satis quantum satis quantum satis Yes
E 461 Methyl cellulose quantum satis quantum satis quantum satis Yes
E 462 Ethyl cellulose quantum satis quantum satis quantum satis
E 463 Hydroxypropyl cellulose quantum satis quantum satis quantum satis Yes
E 464 Hydroxypropyl methyl cellulose quantum satis quantum satis quantum satis Yes
E 465 Ethyl methyl cellulose quantum satis quantum satis quantum satis
E 466

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

Cellulose gum

quantum satis quantum satis quantum satis Yes
E 469 Enzymatically hydrolysed carboxy methyl cellulose quantum satis quantum satis quantum satis
E 470a Sodium, potassium and calcium salts of fatty acids quantum satis quantum satis quantum satis
E 470b Magnesium salts of fatty acids quantum satis quantum satis quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis Yes
E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis Yes
E 472b Lactic acid esters of mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis Yes
E 472c Citric acid esters of mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis Yes
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis Yes
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis Yes
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis Yes
E 473 Sucrose esters of fatty acids 50 000 mg/kg 50 mg/kg 25 mg/L Yes, only as a carrier
E 500 Sodium carbonates quantum satis quantum satis quantum satis Yes
E 501 Potassium carbonates quantum satis quantum satis quantum satis Yes, E 501 (i) potassium carbonate only
E 503 Ammonium carbonates quantum satis quantum satis quantum satis Yes
E 504 Magnesium carbonates quantum satis quantum satis quantum satis Yes
E 507 Hydrochloric acid quantum satis quantum satis quantum satis Yes
E 508 Potassium chloride quantum satis quantum satis quantum satis Yes
E 509 Calcium chloride quantum satis quantum satis quantum satis Yes
E 511 Magnesium chloride quantum satis quantum satis quantum satis Yes
E 513 Sulphuric acid quantum satis quantum satis quantum satis Yes
E 514 Sodium sulphates quantum satis quantum satis quantum satis Yes, E 514 (i) sodium sulphate only
E 515 Potassium sulphates quantum satis quantum satis quantum satis Yes
E 516 Calcium sulphate quantum satis quantum satis quantum satis Yes
E 517 Ammonium sulphate 100 000 mg/kg 100 mg/kg 50 mg/l Yes
E 524 Sodium hydroxide quantum satis quantum satis quantum satis
E 525 Potassium hydroxide quantum satis quantum satis quantum satis Yes
E 526 Calcium hydroxide quantum satis quantum satis quantum satis Yes
E 527 Ammonium hydroxide quantum satis quantum satis quantum satis Yes
E 528 Magnesium hydroxide quantum satis quantum satis quantum satis Yes
E 529 Calcium oxide quantum satis quantum satis quantum satis Yes
E 530 Magnesium oxide quantum satis quantum satis quantum satis
E 551 Silicon dioxide 50 000 mg/kg in the dry powdered preparation quantum satis quantum satis Yes
E 570 Fatty acids quantum satis quantum satis quantum satis
E 574 Gluconic acid quantum satis quantum satis quantum satis Yes
E 575 Glucono-delta-lactone quantum satis quantum satis quantum satis Yes
E 576 Sodium gluconate quantum satis quantum satis quantum satis
E 577 Potassium gluconate quantum satis quantum satis quantum satis
E 578 Calcium gluconate quantum satis quantum satis quantum satis Yes
E 640 Glycine and its sodium salt quantum satis quantum satis quantum satis
E 920 L-cysteine 10 000 mg/kg 10 mg/kg 5 mg/l
E 938 Argon quantum satis quantum satis quantum satis
E 939 Helium quantum satis quantum satis quantum satis
E 941 Nitrogen quantum satis quantum satis quantum satis
E 942 Nitrous oxide quantum satis quantum satis quantum satis
E 948 Oxygen quantum satis quantum satis quantum satis
E 949 Hydrogen quantum satis quantum satis quantum satis
E 965 Maltitol quantum satis quantum satis quantum satis Yes
E 966 Lactitol quantum satis quantum satis quantum satis Yes (only as a carrier)
E 967 Xylitol quantum satis quantum satis quantum satis Yes (only as a carrier)
E 1200 Polydextrose quantum satis quantum satis quantum satis Yes
E 1404 Oxidised starch quantum satis quantum satis quantum satis Yes
E 1410 Monostarch phosphate quantum satis quantum satis quantum satis Yes
E 1412 Distarch phosphate quantum satis quantum satis quantum satis Yes
E 1413 Phosphated distarch phosphate quantum satis quantum satis quantum satis Yes
E 1414 Acetylated distarch phosphate quantum satis quantum satis quantum satis Yes
E 1420 Acetylated starch quantum satis quantum satis quantum satis Yes
E 1422 Acetylated distarch adipate quantum satis quantum satis quantum satis Yes
E 1440 Hydroxy propyl starch quantum satis quantum satis quantum satis Yes
E 1442 Hydroxy propyl distarch phosphate quantum satis quantum satis quantum satis Yes
E 1450 Starch sodium octenyl succinate quantum satis quantum satis quantum satis Yes
E 1451 Acetylated oxidised starch quantum satis quantum satis quantum satis Yes
E 1520 Propane-1, 2-diol (propylene glycol) 500 g/kg (see footnote) b (see footnote) b Yes, only as a carrier
Note: General rules for conditions of use of Food additives in Part 3 U.K.
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general quantum satis principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general quantum satis principle, unless stated otherwise. U.K.
(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food. U.K.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food. U.K.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 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
[F10E 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
[F15E 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

PART 5 U.K. Food additives in nutrients

Section A U.K.

Food additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II: U.K.
a

Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). 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 number of the food additive Name of the food additive Maximum level Nutrient to which the food additive may be added Can be used as a carrier?
E 170 Calcium carbonate quantum satis All nutrients Yes
E 260 Acetic acid quantum satis All nutrients
[F9E 261 Potassium acetates quantum satis All nutrients ]
E 262 Sodium acetates quantum satis All nutrients
E 263 Calcium acetate quantum satis All nutrients
E 270 Lactic acid quantum satis All nutrients
E 290 Carbon dioxide quantum satis All nutrients
E 296 Malic acid quantum satis All nutrients
E 300 Ascorbic acid quantum satis All nutrients
E 301 Sodium ascorbate quantum satis All nutrients
E 302 Calcium ascorbate quantum satis All nutrients
E 304 Fatty acid esters of ascorbic acid quantum satis All nutrients
E 306 Tocopherol-rich extract quantum satis All nutrients
E 307 Alpha-tocopherol quantum satis All nutrients
E 308 Gamma-tocopherol quantum satis All nutrients
E 309 Delta-tocopherol quantum satis All nutrients
E 322 Lecithins quantum satis All nutrients Yes
E 325 Sodium lactate quantum satis All nutrients
E 326 Potassium lactate quantum satis All nutrients
E 327 Calcium lactate quantum satis All nutrients
E 330 Citric acid quantum satis All nutrients
E 331 Sodium citrates quantum satis All nutrients
E 332 Potassium citrates quantum satis All nutrients
E 333 Calcium citrates quantum satis All nutrients
E 334 Tartaric acid (L(+)-) quantum satis All nutrients
E 335 Sodium tartrates quantum satis All nutrients
E 336 Potassium tartrates quantum satis All nutrients
E 337 Sodium potassium tartrate quantum satis All nutrients
E 338 – E 452 Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) 40 000 mg/kg expressed as P 2 O 5 in the nutrient preparation All nutrients
E 350 Sodium malates quantum satis All nutrients
E 351 Potassium malate quantum satis All nutrients
E 352 Calcium malates quantum satis All nutrients
E 354 Calcium tartrate quantum satis All nutrients
E 380 Triammonium citrate quantum satis All nutrients
E 392 Extracts of rosemary 1 000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol In beta-carotene and lycopene preapartions
E 400 – E 404 Alginic acid — alginates (Table 7 of Part 6) quantum satis All nutrients Yes
E 406 Agar quantum satis All nutrients Yes
E 407 Carrageenan quantum satis All nutrients Yes
E 407a Processed euchema seaweed quantum satis All nutrients Yes
E 410 Locust bean gum quantum satis All nutrients Yes
E 412 Guar gum quantum satis All nutrients Yes
E 413 Tragacanth quantum satis All nutrients Yes
E 414 Acacia gum (gum arabic) quantum satis All nutrients Yes
E 415 Xanthan gum quantum satis All nutrients Yes
E 417 Tara gum quantum satis All nutrients Yes
E 418 Gellan gum quantum satis All nutrients Yes
E 420 Sorbitol quantum satis All nutrients Yes, only as a carrier
E 421 Mannitol quantum satis All nutrients Yes, only as a carrier
E 422 Glycerol quantum satis All nutrients Yes
E 432 – E 436 Polysorbates (Table 4 of Part 6) quantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kg In beta carotene, lutein, lycopene and vitamins A, D and E preparations Yes
E 440 Pectins quantum satis All nutrients Yes
E 459 Beta-cyclodextrin 100 000 mg/kg in the preparation and 1 000 mg/kg in final food All nutrients Yes
E 460 Cellulose quantum satis All nutrients Yes
E 461 Methyl cellulose quantum satis All nutrients Yes
E 462 Ethyl cellulose quantum satis All nutrients Yes
E 463 Hydroxypropyl cellulose quantum satis All nutrients Yes
E 464 Hydroxypropyl methyl cellulose quantum satis All nutrients Yes
E 465 Ethyl methyl cellulose quantum satis All nutrients Yes
E 466

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

Cellulose gum

quantum satis All nutrients Yes
E 469 Enzymatically hydrolysed carboxy methyl cellulose quantum satis All nutrients Yes
E 470a Sodium, potassium and calcium salts of fatty acids quantum satis All nutrients Yes
E 470b Magnesium salts of fatty acids quantum satis All nutrients Yes
E 471 Mono- and diglycerides of fatty acids quantum satis All nutrients Yes
E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis All nutrients Yes
E 472b Lactic acid esters of mono- and diglycerides of fatty acids quantum satis All nutrients Yes
E 472c Citric acid esters of mono- and diglycerides of fatty acids quantum satis All nutrients Yes
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis All nutrients Yes
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids quantum satis All nutrients Yes
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis All nutrients Yes
E 473 Sucrose esters of fatty acids quantum satis In beta carotene, lutein, lycopene and vitamin E preparations Yes
2 mg/kg in final food In vitamin A and D preparations
E 475 Polyglycerol esters of fatty acids quantum satis In beta carotene, lutein, lycopene and vitamin E preparations Yes
2 mg/kg in final food In vitamin A and D preparations
E 491 – E 495 Sorbitan esters (Table 5 of Part 6) quantum satis In beta carotene, lutein, lycopene and vitamin E preparations Yes
2 mg/kg in final food In vitamin A and D preparations
E 500 Sodium carbonates quantum satis All nutrients Yes
E 501 Potassium carbonates quantum satis All nutrients Yes
E 503 Ammonium carbonates quantum satis All nutrients Yes
E 504 Magnesium carbonates quantum satis All nutrients Yes
E 507 Hydrochloric acid quantum satis All nutrients Yes
E 508 Potassium chloride quantum satis All nutrients
E 509 Calcium chloride quantum satis All nutrients
E 511 Magnesium chloride quantum satis All nutrients
E 513 Sulphuric acid quantum satis All nutrients
E 514 Sodium sulphates quantum satis All nutrients
E 515 Potassium sulphates quantum satis All nutrients
E 516 Calcium sulphate quantum satis All nutrients
E 524 Sodium hydroxide quantum satis All nutrients
E 525 Potassium hydroxide quantum satis All nutrients
E 526 Calcium hydroxide quantum satis All nutrients
E 527 Ammonium hydroxide quantum satis All nutrients
E 528 Magnesium hydroxide quantum satis All nutrients
E 529 Calcium oxide quantum satis All nutrients Yes
E 530 Magnesium oxide quantum satis All nutrients Yes

E 551,

E 552

Silicon dioxide

Calcium silicate

50 000 mg/kg in the dry powdered preparation (singly or in combination) In dry powdered preparations of all nutrients
10 000 mg/kg in the preparation (E 551 only) In potassium chloride preparations used in salt substitutes
E 554 Sodium aluminium silicate 15 000 mg/kg in the preparation In fat soluble vitamin preparations
E 570 Fatty acids quantum satis All nutrients except nutrients containing unsaturated fatty acids
E 574 Gluconic acid quantum satis All nutrients
E 575 Glucono-delta-lactone quantum satis All nutrients
E 576 Sodium gluconate quantum satis All nutrients
E 577 Potassium gluconate quantum satis All nutrients
E 578 Calcium gluconate quantum satis All nutrients
E 640 Glycine and its sodium salt quantum satis All nutrients
E 900 Dimethyl polysiloxane 200 mg/kg in the preparation, 0,2 mg/l in final food In preparations of beta-carotene and lycopene
E 901 Beeswax, white and yellow quantum satis All nutrients Yes, only as a carrier
E 938 Argon quantum satis All nutrients
E 939 Helium quantum satis All nutrients
E 941 Nitrogen quantum satis All nutrients
E 942 Nitrous oxide quantum satis All nutrients
E 948 Oxygen quantum satis All nutrients
E 949 Hydrogen quantum satis All nutrients
E 953 Isomalt quantum satis All nutrients Yes, only as a carrier
E 965 Maltitol quantum satis All nutrients Yes, only as a carrier
E 966 Lactitol quantum satis All nutrients Yes, only as a carrier
E 967 Xylitol quantum satis All nutrients Yes, only as a carrier
E 968 Erythritol quantum satis All nutrients Yes, only as a carrier
E 1103 Invertase quantum satis All nutrients
E 1200 Polydextrose quantum satis All nutrients Yes
E 1404 Oxidised starch quantum satis All nutrients Yes
E 1410 Monostarch phosphate quantum satis All nutrients Yes
E 1412 Distarch phosphate quantum satis All nutrients Yes
E 1413 Phosphated distarch phosphate quantum satis All nutrients Yes
E 1414 Acetylated distarch phosphate quantum satis All nutrients Yes
E 1420 Acetylated starch quantum satis All nutrients Yes
E 1422 Acetylated distarch adipate quantum satis All nutrients Yes
E 1440 Hydroxy propyl starch quantum satis All nutrients Yes
E 1442 Hydroxy propyl distarch phosphate quantum satis All nutrients Yes
E 1450 Starch sodium octenyl succinate quantum satis All nutrients Yes
E 1451 Acetylated oxidised starch quantum satis All nutrients Yes
E 1452 Starch Aluminium Octenyl Succinate 35 000 mg/kg in final food In food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes only Yes
E 1518 Glyceryl triacetate (triacetin) a All nutrients Yes, only as a carrier
E 1520 a Propane-1, 2-diol (propylene glycol) 1 000 mg/kg in final food (as carry-over) All nutrients Yes, only as a carrier

Section B U.K.

Food additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1 of Part E of Annex II: U.K.
E number of the food additive Name of the food additive Maximum level Nutrient to which the food additive may be added Food category
[F16E 301 Sodium ascorbate

100 000 mg/kg in vitamin D preparation and

1 mg/l maximum carry-over in final food

Vitamin D preparations Infant formulae and follow-on formulae as defined by Directive 2006/141/EC
Total carry-over 75 mg/l Coatings of nutrient preparations containing polyunsaturated fatty acids Foods for infants and young children]
E 304 (i) Ascorbyl palmitate For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded All nutrients Foods for infants and young children

E 306

E 307

E 308

E 309

Tocopherol-rich extract

Alpha-tocopherol

Gamma-tocopherol

Delta-tocopherol

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded All nutrients Foods for infants and young children
E 322 Lecithins For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded All nutrients Foods for infants and young children
E 330 Citric acid quantum satis All nutrients Foods for infants and young children
E 331 Sodium citrates For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected All nutrients Foods for infants and young children
E 332 Potassium citrates For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected All nutrients Foods for infants and young children
E 333 Calcium citrates Total carry-over 0,1 mg/kg expressed as calcium and within the limit of calcium level and calcium/phosphorus ratio as set for the food category All nutrients Foods for infants and young children
[F17E 341 (iii) Tricalcium phosphate Maximum carry-over 150 mg/kg as P 2 O 5 and within the limit for calcium, phosphorus and calcium:phosphorus ratio as set in Directive 2006/141/EC All nutrients Infant formulae and follow-on formulae as defined by Directive 2006/141/EC
Maximum level of 1 000 mg/kg expressed as P 2 O 5 from all uses in final food mentioned in point 13.1.3 of Part E of Annex II is respected All nutrients Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC]
E 401 Sodium alginate For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded All nutrients Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 402 Potassium alginate For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded All nutrients Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 404 Calcium alginate For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded All nutrients Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 414 Gum arabic (acacia gum) 150 000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final product All nutrients Foods for infants and young children
E 415 Xanthan gum For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded All nutrients Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 421 Mannitol

1 000 times more than vitamin B12,

3 mg/kg total carry-over

As carrier for vitamin B12 Foods for infants and young children
E 440 Pectins For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded All nutrients Follow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 466

Carboxy methyl cellulose,

Sodium carboxy methyl cellulose,

Cellulose gum

For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded All nutrients Dietary foods for infants and young children for special medical purposes as defined in Directive 1999/21/EC
E 471 Mono- and diglycerides of fatty acids For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected All nutrients Foods for infants and young children
E 472c Citric acid esters of mono- and diglycerides of fatty acids For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded All nutrients Infant formulae and follow-on formulae for infants and young children in good health
E 551 Silicon dioxide 10 000 mg/kg in nutrient preparations Dry powdered nutrient preparations Foods for infants and young children
E 1420 Acetylated starch For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded All nutrients Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 1450 Starch sodium octenyl succinate Carry-over 100 mg/kg Vitamin preparations Foods for infants and young children
Carry-over 1 000 mg/kg Polyunsaturated fatty acid preparations
E 1451 Acetylated oxidised starch For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded All nutrients Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
Note: General rules for conditions of use of Food additives in Part 5 U.K.
(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general quantum satis principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general quantum satis principle, unless stated otherwise. U.K.
(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food. U.K.
(3) For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food. U.K.
(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 6 U.K. Definitions of groups of food additives for the purposes of Parts 1 to 5

Table 1

E number Name
E 170 Calcium carbonate
E 260 Acetic acid
[F9E 261 Potassium acetates]
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 290 Carbon dioxide
E 296 Malic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
E 334 Tartaric acid (L(+)-)
E 335 Sodium tartrates
E 336 Potassium tartrates
E 337 Sodium potassium tartrate
E 350 Sodium malates
E 351 Potassium malate
E 352 Calcium malates
E 354 Calcium tartrate
E 380 Triammonium citrate
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 406 Agar
E 407 Carrageenan
E 407a Processed euchema seaweed
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Acacia gum (gum arabic)
E 415 Xanthan gum
E 417 Tara gum
E 418 Gellan gum
E 422 Glycerol
E 440 Pectins
E 460 Cellulose
E 461 Methyl cellulose
E 462 Ethyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose, Cellulose gum
E 469 Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
E 470a Sodium, potassium and calcium salts of fatty acids
E 470b Magnesium salts of fatty acids
E 471 Mono- and diglycerides of fatty acids
E 472a Acetic acid esters of mono- and diglycerides of fatty acids
E 472b Lactic acid esters of mono- and diglycerides of fatty acids
E 472c Citric acid esters of mono- and diglycerides of fatty acids
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 500 Sodium carbonates
E 501 Potassium carbonates
E 503 Ammonium carbonates
E 504 Magnesium carbonates
E 507 Hydrochloric acid
E 508 Potassium chloride
E 509 Calcium chloride
E 511 Magnesium chloride
E 513 Sulphuric acid
E 514 Sodium sulphates
E 515 Potassium sulphates
E 516 Calcium sulphate
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 527 Ammonium hydroxide
E 528 Magnesium hydroxide
E 529 Calcium oxide
E 530 Magnesium oxide
E 570 Fatty acids
E 574 Gluconic acid
E 575 Glucono-delta-lactone
E 576 Sodium gluconate
E 577 Potassium gluconate
E 578 Calcium gluconate
E 640 Glycine and its sodium salt
E 938 Argon
E 939 Helium
E 941 Nitrogen
E 942 Nitrous oxide
E 948 Oxygen
E 949 Hydrogen
E 1103 Invertase
E 1200 Polydextrose
E 1404 Oxidised starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate
E 1451 Acetylated oxidised starch

Table 2

Sorbic acid — sorbates

E-number Name
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium sorbate

Table 3

Sulphur dioxide — sulphites

E-number Name
E 220 Sulphur dioxide
E 221 Sodium sulphite
E 222 Sodium hydrogen sulphite
E 223 Sodium metabisulphite
E 224 Potassium metabisulphite
E 226 Calcium sulphite
E 227 Calcium hydrogen sulphite
E 228 Potassium hydrogen sulphite

Table 4

Polysorbates

E-number Name
E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)

Table 5

Sorbitan esters

E-number Name
E 491 Sorbitan monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalmitate

Table 6

Phosphoric acid — phosphates — di-, tri- and polyphosphates

E-number Name
E 338 Phosphoric acid
E 339 Sodium phosphates
E 340 Potassium phosphates
E 341 Calcium phosphates
E 343 Magnesium phosphates
E 450 Diphosphates
E 451 Triphosphates
E 452 Polyphosphates

Table 7

Alginic acid — alginates

E-number Name
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate]

ANNEX IVU.K.Traditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives

Member StateFoodsCategories of additives which may continue to be banned
GermanyTraditional German beer (Bier nach deutschem Reinheitsgebot gebraut)All except propellant gases
FranceTraditional French breadAll
FranceTraditional French preserved trufflesAll
FranceTraditional French preserved snailsAll
FranceTraditional French goose and duck preserves (confit)All
AustriaTraditional Austrian ‘Bergkäse’All except preservatives
FinlandTraditional Finnish ‘Mämmi’All except preservatives

Sweden

Finland

Traditional Swedish and Finnish fruit syrupsColours
DenmarkTraditional Danish ‘Kødboller’Preservatives and colours
DenmarkTraditional Danish ‘Leverpostej’Preservatives (other than sorbic acid) and colours
SpainTraditional Spanish ‘Lomo embuchado’All except preservatives and antioxidants
ItalyTraditional Italian ‘Mortadella’All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas
ItalyTraditional Italian ‘Cotechino e zampone’All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas

ANNEX VU.K.List of the food colours referred to in Article 24 for which the labelling of foods shall include additional information

a

[F18With the exception of:

(a)

foods where the colour(s) has been used for the purposes of health or other marking on meat products or for stamping or decorative colouring on eggshells; and

(b)

beverages containing more than 1,2 % by volume of alcohol.]

Foods containing one or more of the following food coloursInformation
Sunset yellow (E 110)a‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children.
Quinoline yellow (E 104)a
Carmoisine (E 122)a
Allura red (E 129)a
Tartrazine (E 102)a
Ponceau 4R (E 124)a

Yn ôl i’r brig

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