Commission Regulation (EU) No 817/2013Dangos y teitl llawn

ANNEX I

A. Annex II to Regulation (EC) No 1333/2008 is amended as follows:

(1)

In Part B, in Table 3 ‘Additives other than colours and sweeteners’ the following entry is inserted after the entry for food additive E 422:

‘E 423

Octenyl succinic acid modified gum arabic’

(2)

Part E is amended as follows:

(a)

in category 05.4 ‘Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4’, the following entry is inserted after the entry for food additive E 416:

‘E 423

Octenyl succinic acid modified gum arabic

10 000

Only icings’

(b)

in category 12.6 ‘Sauces’, the following entry is inserted after the entry for food additive E 416:

‘E 423

Octenyl succinic acid modified gum arabic

10 000’

(c)

in category 14.1.4 ‘Flavoured drinks’ the following entry is inserted after the entry for food additive E 405:

‘E 423

Octenyl succinic acid modified gum arabic

1 000

only in energy drinks and in drinks containing fruit juice’

B. Annex III to Regulation (EC) No 1333/2008 is amended as follows:

In Part 4 ‘Food additives including carriers in food flavourings’, the following entry is inserted after the entry for food additive E 416:

‘E 423	Octenyl succinic acid modified gum arabic	Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.2: Processed meat, only processed poultry; 09.2: Processed fish and fishery products including mollusks and crustaceans and in category 16: Desserts excluding products covered in category 1, 3 and 4.	500 mg/kg in the flavouring emulsion
		Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts	220 mg/kg in the flavouring emulsion
		Flavouring-oil emulsions used in categories 05.1: Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath refreshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals.	300 mg/kg in the flavouring emulsion
		Flavouring-oil emulsions used in category 01.7.5: Processed cheese.	120 mg/kg in the flavouring emulsion
		Flavouring-oil emulsions used in category 05.3: Chewing gum.	60 mg/kg in the flavouring emulsion
		Flavouring-oil emulsions used in category 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.2: Processed meat; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes.	240 mg/kg in the flavouring emulsion
		Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products.	140 mg/kg in the flavouring emulsion
		Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces.	400 mg/kg in the flavouring emulsion
		Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks.	440 mg/kg in the flavouring emulsion’

ANNEX II

In the Annex to Regulation (EU) No 231/2012, the following entry is inserted after the specifications for food additive E 422:

‘E 423 OCTENYL SUCCINIC ACID MODIFIED GUM ARABIC

Synonyms	Gum arabic hydrogen octenylbutandioate; Gum arabic hydrogen octenylsuccinate; OSA modified gum arabic; OSA modified gum acacia
Definition	Octenyl succinic acid modified gum arabic is produced by esterifying gum arabic (Acacia seyal), or gum arabic (Acacia senegal) in aqueous solution with not more than 3 % of octenyl succinic acid anhydride. It is subsequently spray dried.
Einecs
Chemical name
Chemical formula
Weight Average Molecular Weight	Fraction (i): 3,105 g/mol Fraction (ii) 1,106 g/mol
Assay
Description	Off-white to light tan, free flowing powder
Identification
Viscosity of a 5 % solution at 25 °C	Not more than 30 mPa.s.
Precipitation reaction	Forms flocculent precipitate in lead sub-acetate solution (TS)
Solubility	Freely soluble in water; insoluble in ethanol
pH for a 5 % aqueous solution	3,5 to 6,5
Purity
Loss on drying	Not more than 15 % (105 °C, 5 h)
Degree of esterification	Not more than 0,6 %
Total ash	Not more than 10 % (530 °C)
Acid-insoluble ash	Not more than 0,5 %
Water insoluble matter	Not more than 1,0 %
Test for starch or dextrine	Boil a 1 in 50 aqueous solution of the sample, add about 0,1 ml iodine TS. No bluish or reddish colour should be produced.
Test for tannin-bearing gums	To 10 ml of a 1 in 50 aqueous solution of the sample add about 0,1 ml ferric chloride TS. No blackish coloration or blackish precipitate should be formed.
Residual octenyl succinic acid	Not more than 0,3 %
Lead	Not more than 2 mg/kg
Microbiological criteria
Salmonella sp.	Absent in 25 g
Escherichia coli	Absent in 1 g’