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Functional classes of food additives in foods and of food additives in food additives and food enzymes
‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;
‘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;
‘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;
‘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;
‘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;
‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;
‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;
‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;
‘anti-foaming agents’ are substances which prevent or reduce foaming;
‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;
‘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;
‘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;
‘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;
‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;
‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;
‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;
‘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;
‘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;
‘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;
‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;
‘propellants’ are gases other than air which expel a foodstuff from a container;
‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;
‘sequestrants’ are substances which form chemical complexes with metallic ions;
‘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;
‘thickeners’ are substances which increase the viscosity of a foodstuff;
‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality[F1;]
[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.]
Textual Amendments
F1 Substituted by Commission Regulation (EU) No 510/2013 of 3 June 2013 amending Annexes I, II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of iron oxides and hydroxides (E 172), hydroxypropyl methyl cellulose (E 464) and polysorbates (E 432-436) for marking of certain fruits (Text with EEA relevance).
F2 Inserted by Commission Regulation (EU) No 510/2013 of 3 June 2013 amending Annexes I, II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of iron oxides and hydroxides (E 172), hydroxypropyl methyl cellulose (E 464) and polysorbates (E 432-436) for marking of certain fruits (Text with EEA relevance).
Textual Amendments
This Union list includes:
[F4the name of the food additive and its E-number; as an alternative more specific E-numbers and names listed in Commission Regulation (EU) No 231/2012 (1) may be used, excluding synonyms, if the named food additives have indeed been added to a certain food,]
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.
Textual Amendments
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.]
Textual Amendments
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
[F61 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004] |
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 |
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 |
Colours which may be used in the form of lakes
E-number | Name |
---|---|
E 100 | Curcumin |
[F8E 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 141 | Copper complexes of chlorophylls and chlorophyllins |
E 142 | Green S |
[F9E 151 | Brilliant Black PN] |
E 155 | Brown HT |
E 163 | Anthocyanins |
E 180 | Litholrubine BK] |
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 |
[F9E 151 | Brilliant 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 |
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 |
[F10E 960 | Steviol glycosides] |
E 961 | Neotame |
E 962 | Salt of aspartame-acesulfame |
[F11E 964 | Polyglycitol syrup] |
E 965 | Maltitols |
E 966 | Lactitol |
E 967 | Xylitol |
E 968 | Erythritol |
[F12E 969 | Advantame] |
a Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. | |
b [F7authorised until 31 January 2014 . | |
c authorised until 31 May 2013 .] | |
d [F13Period 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 |
[F14E 243 | Ethyl lauroyl arginate] |
E 249 | Potassium nitrite |
E 250 | Sodium nitrite |
E 251 | Sodium nitrate |
E 252 | Potassium nitrate |
E 260 | Acetic acid |
[F15E 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 |
[F16E 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 |
[F9E 466 | 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 |
[F17E 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 |
[F18E 534 | Iron tartrate] |
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 |
[F5E 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 |
[F19E 641 | L-leucine] |
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 |
[ F20 ] | |
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 |
[F21E 1206 | Neutral methacrylate copolymer |
E 1207 | Anionic methacrylate copolymer] |
[F22E 1208 | Polyvinylpyrrolidone-vinyl acetate copolymer] |
[F23E 1209 | Polyvinyl alcohol-polyethylene glycol- graft -co-polymer] |
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 |
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 [F13Period of application: From 6 February 2013 .] | ||
E-number | Name | Specific maximum level |
---|---|---|
E 170 | Calcium carbonate | quantum satis |
E 260 | Acetic acid | quantum satis |
[F15E 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 |
[F4E 425 | Konjac (i) Konjac gum (ii) Konjac glucomannane | 10 g/kg, individually or in combination] a b 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 |
[F9E 466 | Sodium carboxy methyl cellulose, Cellulose gum | 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 |
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 |
E-number | Name |
---|---|
E 100 | Curcumin |
E 102 | Tartrazine |
[ F24 | |
F24 ] | |
E 120 | Cochineal, Carminic acid, Carmines |
E 122 | Azorubine, Carmoisine |
[ F24 ] | |
E 129 | Allura red AC |
E 131 | Patent Blue V |
E 132 | Indigotine, Indigo carmine |
E 133 | Brilliant Blue FCF |
E 142 | Green S |
[F9E 151 | Brilliant Black PN] |
E 155 | Brown HT |
E 160e | Beta-apo-8′-carotenal (C 30) |
E 161b | Lutein |
E-number | Name |
---|---|
E 420 | Sorbitols |
E 421 | Mannitol |
E 953 | Isomalt |
E 965 | Maltitols |
E 966 | Lactitol |
E 967 | Xylitol |
E 968 | Erythritol |
E-number | Name |
---|---|
E 200 | Sorbic acid |
E 202 | Potassium sorbate |
E 203 | Calcium sorbate |
E-number | Name |
---|---|
E 210 | Benzoic acid |
E 211 | Sodium benzoate |
E 212 | Potassium benzoate |
E 213 | Calcium benzoate |
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-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-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 |
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 |
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 |
E-number | Name |
---|---|
E 249 | Potassium nitrite |
E 250 | Sodium nitrite |
E-number | Name |
---|---|
E 251 | Sodium nitrate |
E 252 | Potassium nitrate |
E-number | Name |
---|---|
E 280 | Propionic acid |
E 281 | Sodium propionate |
E 282 | Calcium propionate |
E 283 | Potassium propionate |
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) |
E-number | Name |
---|---|
E 355 | Adipic acid |
E 356 | Sodium adipate |
E 357 | Potassium adipate |
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) |
E-number | Name |
---|---|
E 473 | Sucrose esters of fatty acids |
E 474 | Sucroglycerides |
E-number | Name |
---|---|
E 481 | Sodium stearoyl-2-lactylate |
E 482 | Calcium stearoyl-2-lactylate |
E-number | Name |
---|---|
E 491 | Sorbitan monostearate |
E 492 | Sorbitan tristearate |
E 493 | Sorbitan monolaurate |
E 494 | Sorbitan monooleate |
E 495 | Sorbitan monopalmitate |
E-number | Name |
---|---|
E 520 | Aluminium sulphate |
E 521 | Aluminium sodium sulphate |
E 522 | Aluminium potassium sulphate |
E 523 | Aluminium ammonium sulphate |
[F5E 551 – 559: Silicon dioxide – silicates (2)
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) |
E 551 – 553: Silicon dioxide – silicates (3)
E-number | Name |
---|---|
E 551 | Silicon dioxide |
E 552 | Calcium silicate |
E 553a | Magnesium silicate |
E 553b | Talc] |
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 |
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 |
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 |
[F608. | Meat |
08.1 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 |
08.2 | Meat preparations as defined by Regulation (EC) No 853/2004 |
08.3 | Meat products |
08.3.1 | Non-heat-treated meat products |
08.3.2 | Heat-treated meat products |
08.3.3 | Casings and coatings and decorations for meat |
08.3.4 | Traditionally cured meat products with specific provisions concerning nitrites and nitrates |
08.3.4.1 | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) |
08.3.4.2 | 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) |
08.3.4.3 | 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 |
Textual Amendments
F26 Substituted by Commission Regulation (EU) No 1130/2011 of 11 November 2011 amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a Union list of food additives approved for use in food additives, food enzymes, food flavourings and nutrients (Text with EEA relevance).
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 | ||
[F9E 466 | 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 |
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:
|
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 | ||
[F27E 551 | Silicon dioxide | 5 000 mg/kg in the preparation | E 1209 polyvinyl alcohol-polyethylene glycol- graft -co-polymer] |
[F28E 551 | Silicon dioxide | 30 000 mg/kg in the preparation | Dry powdered extracts of rosemary (E 392)] |
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 |
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 |
[F15E 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 | |
[F9E 466 | 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 |
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 E 311 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 |
[F4E 423 | Octenyl succinic acid modified gum arabic | Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.3: Meat products, only processed poultry; 09.2: Processed fish and fishery products including molluscs and crustaceans and in category 16: Desserts excluding products covered in categories 1, 3 and 4. | 500 mg/kg in the final food |
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 final food | ||
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 freshening 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 final food | ||
Flavouring-oil emulsions used in category 01.7.5: Processed cheese. | 120 mg/kg in the final food | ||
Flavouring-oil emulsions used in category 05.3: Chewing gum. | 60 mg/kg in the final food | ||
Flavouring-oil emulsions used in categories 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; 08.3: Meat products; 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 final food | ||
Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products. | 140 mg/kg in the final food | ||
Flavouring-oil emulsions used in categories 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 final food | ||
Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks. | 440 mg/kg in the final food] | ||
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 | ||
[F29E 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 |
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 | |
[F15E 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 |
[F9E 466 | 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 |
E number of the food additive | Name of the food additive | Maximum level | Nutrient to which the food additive may be added | Food category |
---|---|---|---|---|
[F30E 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 |
[F31E 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 |
[F9E 466 | 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 |
E number | Name |
---|---|
E 170 | Calcium carbonate |
E 260 | Acetic acid |
[F15E 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 |
[F9E 466 | 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 |
Sorbic acid — sorbates
E-number | Name |
---|---|
E 200 | Sorbic acid |
E 202 | Potassium sorbate |
E 203 | Calcium sorbate |
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 |
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) |
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 |
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 |
Alginic acid — alginates
E-number | Name |
---|---|
E 400 | Alginic acid |
E 401 | Sodium alginate |
E 402 | Potassium alginate |
E 403 | Ammonium alginate |
[F32E 404 | Calcium alginate] ] |
Member State | Foods | Categories of additives which may continue to be banned |
---|---|---|
Germany | Traditional German beer (Bier nach deutschem Reinheitsgebot gebraut) | All except propellant gases |
France | Traditional French bread | All |
France | Traditional French preserved truffles | All |
France | Traditional French preserved snails | All |
France | Traditional French goose and duck preserves (confit) | All |
Austria | Traditional Austrian ‘Bergkäse’ | All except preservatives |
Finland | Traditional Finnish ‘Mämmi’ | All except preservatives |
Sweden Finland | Traditional Swedish and Finnish fruit syrups | Colours |
Denmark | Traditional Danish ‘Kødboller’ | Preservatives and colours |
Denmark | Traditional Danish ‘Leverpostej’ | Preservatives (other than sorbic acid) and colours |
Spain | Traditional Spanish ‘Lomo embuchado’ | All except preservatives and antioxidants |
Italy | Traditional Italian ‘Mortadella’ | All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas |
Italy | Traditional Italian ‘Cotechino e zampone’ | All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas |
a [F33With 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 colours | Information |
---|---|
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 |
Textual Amendments
F33 Substituted by Commission Regulation (EU) No 238/2010 of 22 March 2010 amending Annex V to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to the labelling requirement for beverages with more than 1,2 % by volume of alcohol and containing certain food colours (Text with EEA relevance).
[F3 [F4Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council ( OJ L 83, 22.3.2012, p. 1 ).]
[F5applicable until 31 January 2014 .
applicable from 1 February 2014 .] ]
Textual Amendments
F3 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).