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Statutory Rules of Northern Ireland
FOOD
Made
28th February 1996
Coming into operation
22nd April 1996
The Department of Health and Social Services and the Department of Agriculture being the Departments concerned(1) in exercise of the powers conferred on them by Articles 15(1)(a), 16(1), 17(1), 25(1) and (3), 26(3) and 47(2) of, and paragraph 1 of Schedule 1 to, the Food Safety (Northern Ireland) Order 1991(2) and of all other powers enabling them in that behalf and after consultation in accordance with Article 47(3) of that Order with such organisations as appear to them to be representative of interests likely to be substantially affected by these Regulations, hereby make the following Regulations:
1. These Regulations may be cited as the Miscellaneous Food Additives Regulations (Northern Ireland) 1996 and shall come into operation on 22nd April 1996.
2.—(1) In these Regulations—
“acid” means any substance which increases the acidity of a food or imparts a sour taste to it, or both;
“acidity regulator” means any substance which alters or controls the acidity or alkalinity of a food;
“anti-caking agent” means any substance which prevents or reduces the tendency of individual particles of a food to adhere to one another;
“anti-foaming agent” means any substance which prevents or reduces foaming;
“antioxidant” means any substance which prolongs the shelf-life of a food by protecting it against deterioration caused by oxidation, including fat rancidity and colour changes;
“bulking agent” means any substance which contributes to the volume of a food without contributing significantly to its available energy value;
“carrier” and “carrier solvent” mean any substance, other than a substance generally considered as food, used to dissolve, dilute, disperse or otherwise physically modify a miscellaneous additive, colour or sweetener, or an enzyme which is not acting as a processing aid, without altering its technological function (and without exerting any technological effect itself) in order to facilitate its handling, application or use;
“colour” has the same meaning as in the Colours in Food Regulations (Northern Ireland) 1996(3);
“Directive 89/107/EEC” means Council Directive 89/107/EEC(4) on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption;
“Directive 89/398/EEC” means Council Directive 89/398/EEC(5) on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses;
“Directive 95/2/EC” means European Parliament and Council Directive 95/2/EC(6) on food additives other than colours and sweeteners (as corrected(7));
“emulsifier” means any substance which makes it possible to form or maintain a homogenous mixture of two or more immiscible phases, such as oil and water, in a food;
“emulsifying salt” means any substance which converts proteins contained in cheese into a dispersed form, thereby bringing about homogenous distribution of fat and other components;
“firming agent” means any substance which makes or keeps tissues of fruit or vegetables firm or crisp or which interacts with a gelling agent to produce or strengthen a gel;
“flavour enhancer” means any substance which enhances the existing taste or odour, or both, of a food;
“foaming agent” means any substance which makes it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid food;
“food” means food sold, or intended for sale, for human consumption and in regulation 6 and for the purposes of regulation 9 includes a food additive;
“food additive” means—
any substance nor normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may reasonably be expected to result, in it or its by-products becoming directly or indirectly a component of such foods; or
a carrier or carrier solvent;
but does not include—
any substance used for the treatment of drinking water as provided for in Council Directive 80/778/EEC(8) relating to the quality of water intended for human consumption, as amended by Council Directive 81/858/EEC(9) and Council Directive 91/692/EEC(10);
any product containing pectin and derived from dried apple pomace or peel of citrus fruit, or from a mixture of both, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);
chewing gum bases;
white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;
ammonium chloride;
blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;
amino acids and their salts (other than glutamic acid, glycine, cysteine, and cystine and their salts) having no additive function;
caseinates and casein;
inulin;
“gelling agent” means any substance which gives a food texture through the formation of a gel;
“glazing agent” means any substance which, when applied to the external surface of a food, imparts a shiny appearance or provides a protective coating, and includes lubricants;
“humectant” means any substance which prevents a food from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or which promotes the dissolution of a powder in an aqueous medium;
“infants” means children under the age of 12 months;
“member State” means a member State of the European Community;
“miscellaneous additive” means any food additive which is used or intended to be used primarily as an acid, acidity regulator, anti-caking agent, anti-foaming agent, antioxidant, bulking agent, carrier, carrier solvent, emulsifier, emulsifying salt, firming agent, flavour enhancer, foaming agent, gelling agent, glazing agent, humectant, modified starch, packaging gas, preservative, propellant, raising agent, sequestrant, stabiliser or thickener, but does not include any processing aid;
“modified starch” means any substance obtained by one or more chemical treatments of edible starch, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;
“the Order” means the Food Safety (Northern Ireland) Order 1991;
“packaging gas” means any gas, other than air, which is introduced into a container before, during or after the placing of a food in that container;
“permitted miscellaneous additive” means any miscellaneous additive listed in Schedule 1, 2, 3 or 4, which satisfies the purity criteria (if any) for that additive;
“preservative” means any substance which prolongs the shelf-life of a food by protecting it against deterioration caused by micro-organisms;
“processed”, in relation to any food, means having undergone any treatment resulting in a substantial change in the original state of the food, but does not include dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking;
“processing aid” means any substance not consumed as a food by itself, intentionally used in the processing of raw materials, foods or their ingredients to fulfil a certain technological purpose during treatment or processing, and which may result in the unintentional but technically unavoidable presence of residues of the substance or its derivatives in the final product, provided that these residues do not present any health risk and do not have any technological effect on the finished product;
“propellant” means any gas, other than air, which expels a food from a container;
“purity criteria” means the purity criteria (if any) for that miscellaneous additive specified or referred to in Schedule 5;
“raising agent” means any substance or combination of substances which liberates gas and thereby increases the volume of a dough or a batter;
“relevant food additive” means any miscellaneous additive, colour or sweetener, or an enzyme which is not acting as a processed aid;
“sell” includes possess for sale, and offer, expose or advertise for sale;
“sequestrant” means any substance which forms a chemical complex with metallic ions;
“stabiliser” means any substance which makes it possible to maintain the physico-chemical state of a food, including any substance which enables a homogenous dispersion of two or more immiscible substances in a food to be maintained, and any substance which stabilises, retains or intensifies an existing colour of a food;
“sweetener” has the same meaning as in the Sweeteners in Food Regulations (Northern Ireland) 1996(11);
“thickener” means any substance which increases the viscosity of a food;
“young children” means children aged between one and three years.
(2) Other expressions used in these Regulations and in Directive 95/2/EC have the same meaning in these Regulations as they have in that Directive.
(3) Any reference in these Regulations to a Community instrument is a reference to it as amended, modified or otherwise adapted.
(4) Any reference in these Regulations to—
(a)a maximum level of permitted miscellaneous additive in or on a food, or in respect of a food additive, is to the maximum level of that permitted miscellaneous additive in or on the food, or in respect of the food additive, as sold, unless otherwise indicated;
(b)quantum satis means that no maximum level of permitted miscellaneous additive in or on a corresponding food is specified but that in or on such food a permitted miscellaneous additive may be used in accordance with good manufacturing practice at a level not higher than is necessary to achieve the intended purpose and provided that such use does not mislead the consumer.
3.—(1) No person shall use in or on any food any miscellaneous additive other than a permitted miscellaneous additive.
(2) Subject to regulation 4(2) and Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food which is listed in Schedule 6 but not in column 1 of Schedule 7.
(3) Subject to regulation 4(2) and Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food listed in column 1 of Schedule 7, except a permitted miscellaneous additive which is listed, or referred to, in relation to that food in column 2 of that Schedule in an amount not exceeding the maximum level (if any) for such additive in or on such food as listed in column 3 of that Schedule.
(4) No person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food which is not listed in Schedule 6 or in column 1 of Schedule 7 and is not referred to in paragraph (7) in an amount higher than quantum satis or otherwise than in compliance with Notes 1 and 3 to Schedule 1.
(5) Subject to paragraphs (1) and (2) of regulation 4, no person shall use any permitted miscellaneous additive listed in Schedule 2 or 3 in or on any food which is not referred to in paragraph (7), other than a food listed in either of those Schedules in relation to that additive and in accordance with the provisions contained in those Schedules governing the use of such additive in or on such food.
(6) No person shall use any miscellaneous additive primarily as a carrier or carrier solvent unless that additive is a permitted miscellaneous additive listed in Schedule 4 and its use complies with the restrictions (if any) mentioned in relation to that additive in column 3 of that Schedule.
(7) Subject to Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive in or on any food for infants or young children as referred to in Directive 89/398/EEC (including any food for infants and young children not in good health) unless that additive is listed in Schedule 8, in which case it may be used only in accordance with the conditions contained in that Schedule.
(8) No person shall use in or on any food for infants or young children as referred to in Directive 89/398/EEC (including any food for infants and young children not in good health) any relevant food additive in combination with a miscellaneous additive which has been used primarily as a carrier or carrier solvent unless that miscellaneous additive is listed in Schedule 8 and its presence in or on the food is in accordance with the conditions contained in that Schedule.
4.—(1) Subject to paragraphs (3) and (4), any food in or on which a permitted miscellaneous additive is used without contravening any of the provisions of paragraphs (2) to (5) or (7) of regulation 3 may itself be used as an ingredient in a compound food in or on which the use of such miscellaneous additive is not otherwise permitted; and the presence in or on that compound food of such miscellaneous additive as a result of its containing such an ingredient shall not constitute a contravention of any of the provisions of those paragraphs of regulation 3.
(2) Subject to paragraph (4), there may be used in or on a food any permitted miscellaneous additive the use of which would otherwise constitute a contravention of any of the provisions of paragraphs (2) to (5) or (7) of regulation 3, where such a food is destined to be used solely in the preparation of a compound food and the resulting presence in or on that compound food of such miscellaneous additive does not itself constitute a contravention of any of the provisions of those paragraphs of regulation 3.
(3) Paragraph (1) shall not apply in the case of any compound food listed in Schedule 6 or in column 1 of Schedule 7.
(4) Paragraphs (1) and (2) shall not apply in the case of any food for infants or young children as referred to in Directive 89/398/EEC, except where specifically provided in these Regulations.
5.—(1) No person shall sell any miscellaneous additive for use in or on food unless that additive is a permitted miscellaneous additive.
(2) No person shall sell any miscellaneous additive for use primarily as a carrier or carrier solvent unless that additive is a permitted miscellaneous additive listed in Schedule 4.
(3) No person shall sell directly to the consumer any miscellaneous additive other than a permitted miscellaneous additive.
(4) No person shall sell any food having in it or on it any added miscellaneous additive other than a permitted miscellaneous additive which has been used, or is present, in or on that food without contravening any of the provisions of paragraphs (1) to (5), (7) or (8) of regulation 3.
(5) No person shall sell any relevant food additive in combination with a miscellaneous additive which has been used primarily as a carrier or carrier solvent unless that miscellaneous additive has been used in respect of that relevant food additive without contravening the provisions of regulation 3(6).
6. Where any food is certified by a food analyst as being food which it is an offence against these Regulations to sell, that food may be treated for the purposes of Article 8 of the Order (under which a food may be seized and destroyed on the order of a justice of the peace) as failing to comply with food safety requirements, and Article 7(2) of the Order shall apply for the purposes of these Regulations as it applies for the purposes of the Order.
7.—(1) If any person contravenes any of the provisions of these Regulations he shall be guilty of an offence, and liable on summary conviction to a fine not exceeding level 5 on the standard scale.
(2) Subject to paragraph (3), these Regulations shall be enforced and executed by each district council within its district.
(3) The Department of Agriculture shall enforce and execute these Regulations in relation to milk in liquid milk plants.
8. In any proceedings for an offence under these Regulations it shall be a defence for the person charged to prove—
(a)that the food or, as the case may be, the food additive in respect of which the offence is alleged to have been committed was intended for export to a country which has legislation analogous to these Regulations and that such food or food additive complies with that legislation; and
(b)in the case of export to another member State, that the legislation complies with Directive 89/107/EEC and Directive 95/2/EC.
9. The following provisions of the Order shall apply for the purposes of these Regulations as they apply for the purposes of Articles 7, 13 and 14 of the Order and any reference in them to the Order shall be construed as a reference to these Regulations:
(a)Articles 2(4) and 3 (extended meaning of “sale” etc.);
(b)Article 4 (presumptions that food intended for human consumption);
(c)Article 19 (offences due to fault of another person);
(d)Article 20 (defence of due diligence);
(e)Article 21 (defence of publication in the course of business);
(f)Article 30(8) (which relates to documentary evidence);
(g)Article 34 (obstruction, etc., of officers).
10.—(1) The Regulations and order specified in columns 1 and 2 of Schedule 9 shall be revoked to the extent specified in column 3 of that Schedule.
(2) In the Mineral Hydrocarbons in Food Regulations (Northern Ireland) 1966(12), in regulation 3 (exemptions)—
(a)there shall be substituted for paragraph (1)—
“(1) Regulation 4 shall not apply in relation to—
(a)any food containing mineral hydrocarbon by reason not of the inclusion of mineral hydrocarbon as an ingredient in such food but because of the use of mineral hydrocarbon as a lubricant or greasing agent on some surface with which such food has necessarily to come into contact during the course of preparation if such food contains by reason thereof not more than 0.2 part by weight of mineral hydrocarbon per 100 parts by weight of the food;
(b)any chewing compound which—
(i)contains no more than 60 parts by weight of solid mineral hydrocarbon per 100 parts by weight of chewing compound, and
(ii)contains no mineral hydrocarbon other than any mineral hydrocarbon which complies with the specification therefor set forth in paragraph 4 of Part 1 of the Schedule;
(c)the rind of any whole pressed cheese;
(d)any food containing mineral hydrocarbon where the use of that mineral hydrocarbon in or on that food is as a miscellaneous additive, as defined in the Miscellaneous Food Additives Regulations (Northern Ireland) 1996 and complies with the provisions of those Regulations.”.
(b)in the proviso to paragraph (2), for “paragraph (1)(e)” there shall be substituted “paragraph (1)(b)”;
(c)in paragraph (3), for “paragraph (1)(a) to (g)” there shall be substituted “paragraph (1)(a) to (c)”.
(3) In the Specified Sugar Products Regulations (Northern Ireland) 1976(13)—
(a)in regulation 2(1) (interpretation)—
(i)before the definition of “anti-foaming agent” there shall be inserted—
““anti-caking agent” has the meaning assigned to it by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(ii)for the definition of “anti-foaming agent” there shall be inserted—
““anti-foaming agent” has the meaning assigned to it by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(iii)for the definition of “appropriate designation” there shall be substituted—
““appropriate designation”, as respects any colour, anti-caking agent or anti-foaming agent, means a name or description or a name and description sufficiently specific, in each case, to indicate to an intending purchaser the true nature of the colour, anti-caking agent or anti-foaming agent to which it is applied;”;
(iv)after the definition of “loaf sugar” there shall be inserted—
““permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b)for paragraph (2) of regulation 2 there shall be substituted—
“(2) Any permitted miscellaneous additive (other than E220 sulphur dioxide) specified in Part B of Schedule 2 to the Miscellaneous Food Additives Regulations (Northern Ireland) 1996, if calculated as, may be used in place of, E220 sulphur dioxide, and any reference in these regulations to the permitted miscellaneous additive sulphur dioxide shall be construed accordingly.”;
(c)in regulation 5(3) (labelling and description of specified sugar products)—
(i)for sub-paragraph (c) there shall be substituted—
“(c)for glucose syrup or dried glucose syrup containing more than 20 milligrams per kilogram of the permitted miscellaneous additive sulphur dioxide, a declaration that the product is not for sale by retail;”;
(ii)for sub-paragraph (e) there shall be substituted—
“(e)for icing sugar or icing dextrose containing any permitted miscellaneous additive used primarily as an anti-caking agent or any starch in accordance with paragraph (a) or (c) of the proviso to regulation 9, the declaration “contains X” or “contains starch” respectively, the declaration in the former case being completed by inserting at X an appropriate designation or the common or usual name of each anti-caking agent present;”;
(iii)in sub-paragraph (f), for “any anti-foaming agent in accordance with paragraph (d) of the proviso” there shall be substituted “any permitted miscellaneous additive used primarily as an anti-foaming agent in accordance with paragraph (a) of the proviso”;
(d)in regulation 8 (declarations of sulphur dioxide in glucose syrup and dried glucose syrup), for the words from “of which the sulphur dioxide” to “20 milligrammes per kilogramme” there shall be substituted “containing more than 20 milligrams per kilogram of the permitted miscellaneous additive sulphur dioxide”;
(e)in the proviso to regulation 9 (permitted additional ingredients in specified sugar products)—
(i)for paragraph (a) there shall be substituted—
“(a)any specified sugar product may contain any permitted miscellaneous additive;”;
(ii)for paragraph (c) there shall be substituted—
“(c)any icing sugar or icing dextrose which does not contain any permitted miscellaneous additive used primarily as an anti-caking agent may contain not more than 5 per centum of starch.”.
(4) In the Cocoa and Chocolate Products Regulations (Northern Ireland) 1976(14)—
(a)in regulation 2(1) (interpretation)—
(i)in the definition of “edible substance”, for paragraph (c) there shall be substituted—
“(c)any permitted miscellaneous additive”;
(ii)after the definition of “permitted cocoa butter” there shall be inserted—
““permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b)in the proviso to regulation 15 (permitted additional ingredients in cocoa and chocolate products), for paragraphs (a) to (c) there shall be substituted—
“(a)any cocoa product or chocolate product may contain any permitted miscellaneous additive;”.
(5) In the Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 1977(15)—
(a)in regulation 2(1) (interpretation), after the definition of “honey” there shall be inserted—
““permitted miscellaneous additive” means any miscellaneous additive insofar as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b)in the proviso to regulation 11(1) (permitted additional ingredients in fruit juice, concentrated fruit juice, dried fruit juice and fruit nectar)—
(i)for sub-paragraphs (a), (e), (g), (i) and (j) there shall be substituted—
“(a)any such food may contain any permitted miscellaneous additive, so however that no apple juice, grape juice, pineapple juice or concentrated pineapple juice shall contain both added sugar and added acid;”;
(ii)for sub-paragraph (f) there shall be substituted—
“(f)the fruit nectars referred to in Schedule 4 may contain lemon juice, in total or partial replacement of citric acid, in a proportion not exceeding 5 grams per litre;”;
(c)for Schedule 4 (fruit juices, concentrated fruit juices and fruit nectars which may contain added permitted acid and the nature and proportion of added permitted acid in each case) these shall be substituted—
Regulation 11
1. Apple nectar obtained exclusively from apple purée or concentrated apple purée or an admixture thereof.
2. Peach nectar obtained exclusively from peach purée or concentrated peach purée or an admixture thereof.
3. Pear nectar obtained exclusively from pear purée or concentrated pear purée or an admixture thereof.
4. Any admixture of the fruit nectars referred to in items 1 to 3.”.
(6) In the Condensed Milk and Dried Milk Regulations (Northern Ireland) 1977(16)—
(a)in regulation 2(1) (interpretation), for “permitted miscellaneous additive” there shall be substituted—
““permitted miscellaneous additive” means any miscellaneous additive insofar as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b)in regulation 5(1) (labelling and description of condensed milk and dried milk products for retail sale), in sub-paragraph (b), for “paragraph (c)” there shall be substituted “paragraph (a)”;
(c)in the proviso to regulation 9 (permitted additional ingredients in condensed milk and dried milk products), for paragraphs (a) to (d) there shall be substituted—
“(a)any condensed milk product or dried milk product may contain any permitted miscellaneous additive;”.
(7) In the Coffee and Coffee Products Regulations (Northern Ireland) 1979(17)—
(a)in regulation 2(1) (interpretation), after the definition of “fig” there shall be inserted—
““permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b)in the proviso to regulation 8 (permitted additional ingredients in certain designated products)—
(i)for paragraphs (a), (b) and (e) there shall be substituted—
“(a)any designated product may contain any permitted miscellaneous additive;”; and
(ii)in paragraph (d), after “liquid coffee and chicory extract,” there shall be inserted “chicory and coffee essence,”.
(8) In the Jam and Similar Products Regulations (Northern Ireland) 1982(18)—
(a)in regulation 2(1) (interpretation)—
(i)immediately before the definition of “permitted sweetener” there shall be inserted—
““permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(ii)after the definition of “prepacked” there shall be inserted—
““preservative” has the meaning assigned to it by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b)in regulation 8(4) (miscellaneous labelling requirements), for sub-paragraph (c) there shall be substituted—
“(c)in regulation 14(1) (permitted additional ingredients) there shall be inserted at the end “or any permitted miscellaneous additive””.
(9) In the Meat Products and Spreadable Fish Products Regulations (Northern Ireland) 1984(19)—
(a)in regulation 2(1) (interpretation), in the definition of “additive”, for the words from “the Antioxidants in Food Regulations (Northern Ireland) 1978” to “the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981” there shall be substituted “the Miscellaneous Food Additives Regulations (Northern Ireland) 1996”;
(b)in regulation 5(2) (name of the food for certain meat products), in sub-paragraph (b) after “the conditions” there shall be inserted “(if any)”;
(c)in Schedule 1 (ingredients of cured meat)—
(i)in the first division of ingredients in column 1, after “Water” there shall be inserted—
“Additives other than flavourings, smoke and smoke solutions.”;
(ii)in the third division of ingredients in column 1, for “Additives” there shall be substituted—
“Flavourings, smoke and smoke solutions.”.
(10) In the Food Additives Labelling Regulations (Northern Ireland) 1992(20)—
(a)in regulation 1(2) (interpretation), after the definition of “food additive” there shall be inserted—
““miscellaneous additive” has the same meaning as in the 1996 Regulations”;
““the 1996 Regulations” means the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b)in Schedule 1 (categories of food additives), in Part I (list of food additives)—
(i)for item 9 there shall be substituted—
“9. Flavour enhancers”;
(ii)for item 19 there shall be substituted—
“19. Flour treatment agents.”;
(iii)for item 25 there shall be substituted—
“25. Propellants”;
(iv)at the end there shall be inserted—
“27. Carriers and carrier solvents”;
(c)in Schedule 1, in Part II (supplementary)—
(i)for sub-paragraphs (b) to (m) there shall be substituted—
“(b)“antioxidant”, “preservative”, “emulsifier”, “emulsifying salt”, “thickener”, “gelling agent”, “stabiliser”, “flavour enhancer”, “acid”, “acidity regulator”, “anti-caking agent” and “modified starch” mean any miscellaneous additive primarily used as an antioxidant, preservative, emulsifier, emulsifying salt, thickener, gelling agent, stabiliser, flavour enhancer, acid, acidity regulator, anti-caking agent or modified starch, as the case may be, as defined in the 1996 Regulations;”;
(ii)for sub-paragraphs (o) to (q) there shall be substituted—
“(o)“raising agent”, “anti-foaming agent” and “glazing agent” mean any miscellaneous additive primarily used as a raising agent, anti-foaming agent or glazing agent, as the case may be, as defined in the 1996 Regulations;”;
(iii)for sub-paragraphs (r) and (s) there shall be substituted—
“(r)“flour bleaching agent” means any substance primarily used to remove colour from flour;”;
“(s)“four treatment agent” means any substance which is added to flour or dough to improve its baking quality;”;
(iv)for sub-paragraphs (t) and (u) there shall be substituted—
“(t)“firming agent” and “humectant” mean any miscellaneous additive primarily used as a firming agent or humectant, as the case may be, as defined in the 1996 Regulations;”;
(v)for sub-paragraphs (w) to (z) there shall be substituted—
“(w)“sequestrant”, “bulking agent”, “propellant”, “packaging gas”, “carrier” and “carrier solvent” mean any miscellaneous additive primarily used as a sequestrant, bulking agent, propellant, packaging gas, carrier or carrier solvent, as the case may be, as defined in the 1996 Regulations.”;
(d)in Schedule 3 (requirement for sales), in Part I in paragraph 2 and in Part II in paragraphs 1 and 7 for “European Economic Community” (wherever it occurs) there shall be substituted “European Community”.
11.—(1) In any proceedings for an offence against these Regulations it shall be a defence to prove that—
(a)(i)the act was committed before 1st July 1997, or
(ii)the act was that of selling a food additive or a food which, in either case, was put on the market or labelled before 1st July 1997; and
(b)the matter constituting the offence would not have constituted an offence under any Regulations now revoked or amended by these Regulations if those Regulations had been in operation (in the case of Regulations now being amended, as if such amendments had not been made) when the act was committed or the food additive or, as the case may be, the food was put on the market or labelled.
(2) These Regulations shall not apply in respect of any food additive or, as the case may be, food which—
(a)is brought into Northern Ireland before 1st July 1997 from a member State in which it was lawfully produced and sold or in which it was in free circulation and lawfully sold; and
(b)is suitably labelled to give the nature of the food additive or, as the case may be, the food.
(3) In so far as the purity criteria specified or referred to in Schedule 5 are not set out in any Community instrument, those purity criteria shall not apply in relation to any food additive or, as the case may be, food which—
(a)is brought into Northern Ireland on or after 1st July 1997 from a member State in which it was lawfully produced and sold or in which it was in free circulation and lawfully sold; and
(b)is suitably labelled to give the nature of the food additive or, as the case may be, the food.
(4) For the purposes of paragraphs (2) and (3), “free circulation” shall be construed in accordance with Article 9.2 of the Treaty establishing the European Community.
Sealed with the Official Seal of the Department of Health and Social Services on 28th February 1996.
L.S.
D. A. Baker
Assistant Secretary
Sealed with the Official Seal of the Department of Agriculture on 28th February 1996.
L.S.
P. T. Toal
Assistant Secretary
Regulations 2(1) and 3(2) to (4) and (7)
1. The substances listed under numbers E 407 and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.
2. The substances E 290, E 938, E 939, E 941, E 942 and E 948 may also be used at quantum satis in the foods referred to in Schedules 6, 7 and 8.
3. The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
EC No. | Name |
---|---|
E 170 | Calcium carbonates (i) Calcium carbonate (ii) Calcium hydrogen carbonate |
E 260 | Acetic acid |
E 261 | Potassium acetate |
E 262 | Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate) |
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 (i) Ascorbyl palmitate (ii) Ascorbyl stearate |
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 (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate |
E 332 | Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate |
E 333 | Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate |
E 334 | Tartaric acid (L(+)–) |
E 335 | Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate |
E 336 | Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrate |
E 337 | Sodium potassium tartrate |
E 350 | Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate |
E 351 | Potassium malate |
E 352 | Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate |
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 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 (i) pectin (ii) amidated pectin |
E 460 | Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose |
E 461 | Methyl cellulose |
E 463 | Hydroxypropyl cellulose |
E 464 | Hydroxypropyl methyl cellulose |
E 465 | Ethyl methyl cellulose |
E 466 | Carboxy methyl cellulose Sodium carboxy methyl cellulose |
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 (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonate |
E 501 | Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate |
E 503 | Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate |
E 504 | Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate) |
E 507 | Hydrochloric acid |
E 508 | Potassium chloride |
E 509 | Calcium chloride |
E 511 | Magnesium chloride |
E 513 | Sulphuric acid |
E 514 | Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate |
E 515 | Potassium sulphates (i) Potassium sulphate (ii) Potassium hydrogen sulphate |
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 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 |
Regulations 2(1) and 3(5)
EC No. | Name | Abbreviation |
---|---|---|
a (1) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. | ||
Notes 1. The levels of all substances mentioned above are expressed as the free acid. 2. The abbreviations used in the table mean the following:
3. The maximum levels of use indicated refer to foods ready for consumption prepared following manfacturers' instructions. | ||
E 200 | Sorbic acid | Sa |
E 202 | Potassium sorbate | Sa |
E 203 | Calcium sorbate | Sa |
E 210 | Benzoic acid | Baa |
E 211 | Sodium benzoate | Baa |
E 212 | Potassium benzoate | Baa |
E 213 | Calcium benzoate | Baa |
E 214 | Ethyl p-hydroxybenzoate | PHB |
E 215 | Sodium ethyl p-hydroxybenzoate | PHB |
E 216 | Propyl p-hydroxybenzoate | PHB |
E 217 | Sodium propyl p-hydroxybenzoate | PHB |
E 218 | Methyl p-hydroxybenzoate | PHB |
E 219 | Sodium methyl p-hydroxybenzoate | PHB |
Maximum level (mg/kg or mg/l as appropriate) | ||||||
---|---|---|---|---|---|---|
Food | Sa | Ba | PHB | Sa + Ba | Sa + PHB | Sa + Ba + BHB |
Wine-based flavoured drinks including products covered by Regulation (EEC) No. 1601/91(21) | 200 | |||||
Non-alcoholic flavoured drinks (excluding dairy-based drinks) | 300 | 150 | 250 Sa + 150 Ba | |||
Liquid tea concentrates and liquid fruit and herbal infusion concentrates | 600 | |||||
Grape Juice, unfermented, for sacramental use | 2000 | |||||
Wines as referred to in Regulation (EEC) No. 822/87(22); alcohol-free wine; fruit wine (including alcohol-free); made wine; cider and perry (including alcohol-free) | 200 | |||||
Sød . . . Saft or Sødet . . . Saft | 500 | 200 | ||||
Alcohol-free beer in keg | 200 | |||||
Mead Spirits with less than 15% alcohol by volume | 200 200 | 200 | 400 | |||
Fillings of ravioli and similar products | 1000 | |||||
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads;Mermeladas | 500 | 1000 | ||||
Candied, crystallised and glacé fruit and vegetablesMermeladas | 1000 | |||||
Dried fruit | 1000Mermeladas | |||||
Frugtgrød and Rote Grütze | 1000 | 500 | ||||
Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled | 1000 | |||||
Vegetables in vinegar, brine or oil (excluding olives) | 2000 | |||||
Potato dough and pre-fried potato slices | 2000 | |||||
Gnocchi | 1000 | |||||
Polenta | 200 | |||||
Olives and olive-based preparations | 1000 | |||||
Jelly coatings of meat products (cooked, cured or dried); Paté | 1000 | |||||
Surface treatment of dried meat products | quantum satis | |||||
Semi-preserved fish products including fish roe products | 2000 | |||||
Salted, dried fish | 200 | |||||
Shrimps, cooked | 2000 | |||||
Crangon crangon and Crangon vulgaris, cooked | 6000 | |||||
Cheese, pre-packed, sliced | 1000 | |||||
Unripened cheese | 1000 | |||||
Processed cheese | 2000 | |||||
Layered cheese and cheese with added foods | 1000 | |||||
Non-heat-treated dairy-based deserts | 300 | |||||
Curdled milk | 1000 | |||||
Liquid egg (white, yolk or whole egg) | 5000 | |||||
Dehydrated, concentrated, frozen and deep-frozen egg products | 1000 | |||||
Pre-packed sliced bread and rye-bread | 2000 | |||||
Partially baked, pre-packed bakery wares intended for retail sale | 2000 | |||||
Fine bakery wares with a water activity of more than 0.65 | 2000 | |||||
Cereal- or potato-based snacks and coated nuts | 1000 (max. 300 PHB) | |||||
Batters | 2000 | |||||
Confectionery (excluding chocolate) | 1500 (max. 300 PHB) | |||||
Chewing gum | 1500 | |||||
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | 1000 | |||||
Fat emulsions (excluding butter) with a fat content of 60% or more | 1000 | |||||
Fat emulsions with a fat content less than 60% | 2000 | |||||
Emulsified sauces with a fat content of 60% or more | 1000 | |||||
Emulsified sauces with a fat content less than 60% | 2000 | |||||
Non-emulsified sauces | 1000 | |||||
Prepared salads | 1500 | |||||
Mustard | 1000 | |||||
Seasonings and condiments | 1000 | |||||
Liquid soups and broths (excluding canned) | 500 | |||||
Aspic | 1000 | 500 | ||||
Liquid dietary food supplements | 2000 | |||||
Dietetic foods intended for special medical purposes excluding foods for infants and young children as referred to in Directive 89/398/EEC — dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1500 |
EC No. | Name |
---|---|
Notes 1. Maximum levels are expressed as SO2 in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources. 2. An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present. | |
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 |
Food | Maximum level (mg/kg or mg/l as appropriate) expressed as SO2 |
---|---|
Burger meat with a minimum vegetable and/or cereal content of 4% | 450 |
Breakfast sausages Longaniza fresca and Butifarra fresca | 450 450 |
Dried salted fish of the ‘Gadidae' species | 200 |
Cruscaceans and cephalopods | |
— fresh, frozen and deep-frozen crustaceans, penaeidae solenceridae, aristeidae family: | 150(23) |
— up to 80 units | 150(23) |
— between 80 and 120 units | 200(23) |
— over 120 units | 300(23) |
— cooked | 50(23) |
Dry biscuit | 50 |
Starches (excluding starches for weaning foods, follow-on furmulae and infant formulae) | 50 |
Sago | 30 |
Pearl barley | 30 |
Dehydrated granulated potatoes | 400 |
Cereal- and potato-based snacks | 50 |
Peeled potatoes | 50 |
Processed potatoes (including frozen and deep-frozen potatoes) | 100 |
Potato dough | 100 |
White vegetables, dried | 400 |
White vegetables, processed (including frozen and deep-frozen white vegetables) | 50 |
Dried ginger | 150 |
Dried tomatoes | 200 |
Horseradish pulp | 800 |
Onion, garlic and shallot pulp | 300 |
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine) | 100 |
Golden peppers in brine | 500 |
Processed mushrooms (including frozen mushrooms) | 50 |
Dried mushrooms | 100 |
Dried fruits | |
— apricots, peaches, grapes, prunes and figs | 2000 |
— bananas | 1000 |
— apples and pears | 600 |
— other (including nuts in shell) | 500 |
Dried coconut | 50 |
Candied, crystallised or glacé fruit, vegetables, angelica and citcus peel | 100 |
Jam, jelly and marmalade as defined in Directive 79/693/EEC(24) (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products | 50 |
Jams, jellies and marmalades made with sulphited fruit | 100 |
Fruit-based pie fillings | 100 |
Citrus-juice-based seasonings | 200 |
Concentrated grape juice for home wine-making | 2000 |
Mostarda di frutta | 100 |
Jellying fruit extract, liquid pectin for sale to the final consumer | 800 |
Bottled whiteheart cherries, rehydrated dried fruit and lychees | 100 |
Bottled, sliced lemon | 250 |
Sugars as defined in Directive 73/437/EEC(25) except glucose syrup, whether or not dehydrated | 15 |
Glucose syrup, whether or not dehydrated | 20 |
Treacle and molasses | 70 |
Other sugars | 40 |
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | 40 |
Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments | 50 |
Lime and lemon juice | 350 |
Concentrates based on fruit juice and containing not less than 2.5% barley (barley water) | 350 |
Other concentrates based on fruit juice or comminuted fruit; capilé groselha | 250 |
Non-alcoholic flavoured drinks containing fruit juice | 20 (carry-over from concentrates only) |
Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup | 50 |
Grape juice, unfermented, for sacramental use | 70 |
Glucose-syrup-based confectionery | 50 (carry-over from the glucose syrup only) |
Beer including low-alcohol and alcohol-free beer | 20 |
Beer with a second fermentation in the cask | 50 |
Wines | in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88(26), (EEC) No. 2332/92(27) and (EEC) No. 1873/84(28) and their implementing regulations; (pro memoria) in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79(29) |
Alcohol-free wine | 200 |
Made wine | 260 |
Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free products) | 200 |
Mead | 200 |
Fermentation vinegar | 170 |
Mustard, excluding Dijon mustard Dijon mustard | 250 500 |
Gelatin | 50 |
Vegetable- and cereal-protein-based meat, fish and crustacean analogues | 200 |
EC No. | Name | Food | Maximum level |
---|---|---|---|
E 230 | Biphenyl, diphenyl | Surface treatment of citrus fruits | 70 mg/kg |
E 231 | Orthophenyl phenol | Surface treatment of citrus fruits | 12 mg/kg individually or in combination expressed as orthophenyl phenol |
E 232 | Sodium orthophenyl phenol | Surface treatment of citrus fruits | 12 mg/kg individually or in combination expressed as orthophenyl phenol |
E 233 | Thiabendazole | Surface treatment of:
| 6 mg/kg 3 mg/kg |
E 234 | Nisin(30) | Semolina and tapioca puddings and similar products | 3 mg/kg |
Ripened cheese and processed cheese | 12.5 mg/kg | ||
Clotted cream | 10 mg/kg | ||
E 235 | Natamycin | Surface treatment of:
| 1 mg/dm2 surface (not present at a depth of 5 mm) |
E 239 | Hexamethylene tetramine | Provolone cheese | 25 mg/kg residual amount, expressed as formaldehyde |
E 242 | Dimethyl dicarbonate | Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate | 250 mg/l ingoing amount, residues not detectable |
E 284 | Boric acid | Sturgeons' eggs (Caviar) | 4g/kg expressed as boric acid |
E 285 | Sodium tetraborate (borax) | Sturgeons' eggs (Caviar) | 4g/kg expressed as boric acid |
EC No. | Name | Food | Indicative ingoing amount mg/kg | Residual amount mg/kg |
---|---|---|---|---|
mg/kg | mg/kg | |||
E 249 E 250 | Potassium nitrite(31) Sodium nitrite(31) | Non-heat-treated, cured, dried meat products | 150(32) | 50(33) |
Other cured meat products Canned meat products Foie gras, foie gras entier, blocs de foie gras | 150(32) | 100(33) | ||
Cured bacon | 175(33) | |||
E 251 E 252 | Sodium nitrate Potassium nitrate | Cured meat products Canned meat products | 300 | 250((34) |
Hard, semi-hard and semi-soft cheese Dairy-based cheese analogue | 50(34) | |||
Pickled herring and sprat | 200(35) |
EC No. | Name | Food | Maximum level |
---|---|---|---|
E 280 | Propionic acid(36) | ||
E 281 | Sodium propionate(36) | ||
E 282 | Calcium propionate(36) | ||
E 283 | Potassium propionate(36) | Pre-packed sliced bread and rye bread | 3000 mg/kg expressed as propionic acid |
Energy reduced bread Partially baked, pre-packed bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 Pre-packed Rolls, buns and pitta | 2000 mg/kg expressed as propionic acid | ||
Christmas pudding Pre-packed bread | 1000 mg/kg expressed as propionic acid | ||
E 1105 | Lysozyme | Ripened cheese | quantum satis |
EC No. | Name | Food | Maximum level (mg/kg) |
---|---|---|---|
E 310 E 311 E 312 E 320 E 321 | Propyl gallate Octyl gallate Dodecyl gallate Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) | Fats and oils for the professional manufacture of heat-treated foods Frying oil and frying fat, excluding olive pomace oil Lard; fish oil; beef, poultry and sheep fat | 200(37) (gallates and BHA, individually or in combination) 100(37) (BHT) both expressed on fat |
Cake mixes | 200 (gallates and BHA, individually or in combination | ||
Cereal-based snack foods | |||
Milk powder for vending machines | |||
Dehydrated soups and broths | expressed on fat | ||
Sauces | |||
Dehydrated meat | |||
Processed nuts | |||
Seasonings and condiments | |||
Pre-cooked cereals | |||
De-hydrated granulated potatoes | 25 (gallates and BHA, individually or in combination) | ||
Chewing gum Dietary supplements | 400 (gallates, BHT and BHA, individually or in combination) | ||
E 315 | Erythorbic acid | Semi-preserved and preserved meat products | 500 expressed as erythorbic acid |
E 315 | Erythorbic acid | Preserved and semi-preserved fish products Frozen and deep-frozen fish with red skin | 1500 expressed as erythorbic acid |
E 316 | Sodium erythorbate | Semi-preserved and preserved meat products | 500 expressed as erythorbic acid |
E 316 | Sodium erythorbate | Preserved and semi-preserved fish products Frozen and deep-frozen fish with red skin | 1500 expressed as erythorbic acid |
Regulations 2(1) and 3(5)
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.
EC No. | Name | Food | Maximum level |
---|---|---|---|
E 297 | Fumaric acid | (pro memoria) Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | |
Fillings and toppings for fine bakery wares | 2.5 g/kg | ||
Sugar confectionery | 1 g/kg | ||
Gel-like desserts; Fruit-flavoured desserts; Dry-powdered dessert mixes | 4 g/kg | ||
Instant powders for fruit based drinks | 1 g/l | ||
Instant tea powder | 1 g/l | ||
Chewing Gum | 2 g/kg | ||
In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5). | |||
| Phosphoric acid | ||
| Sodium phosphates (i)Monosodium phosphate (ii)Disodium phosphate (iii)Trisodium phosphate | ||
| Potassium phosphates (i)Monopotassium phosphate (ii)Dipotassium phosphate (iii)Tripotassium phosphate | ||
| Calcium phosphates (i)Monocalcium phosphate (ii)Dicalcium phosphate (iii)Tricalcium phosphate | ||
| Diphosphates (i)Disodium diphosphate (ii)Trisodium diphosphate (iii)Tetrasodium diphosphate (iv)Dipotassium diphosphate (v)Tetrapotassium diphosphate (vi)Dicalcium diphosphate (vii)Calcium dihydrogen diphosphate | ||
| Triphosphates (i)Pentasodium triphosphate (ii)Pentapotassium triphosphate | ||
| Polyphosphates (i)Sodium polyphosphate (ii)Potassium polyphosphate (iii)Sodium calcium polyphosphate (iv)Calcium polyphosphates | Non-alcoholic flavoured drinks | 700 mg/l(38) |
Sterilised and UHT milk | 1 g/l | ||
Partly dehydrated milk with less than 28% solids | 1 g/kg | ||
Partly dehydrated milk with more than 28% solids | 1.5 g/kg | ||
Dried milk and dried skimmed milk | 2.5 g/kg | ||
Pasteurised, sterilised and UHT creams | 5 g/kg | ||
Whipped cream and vegetable fat analogues | 5 g/kg | ||
Unripened cheese (except Mozzarella) | 2 g/kg | ||
Processed cheese and processed cheese analogues | 20 g/kg | ||
Meat products | 5 g/kg | ||
Sport drinks and prepared table waters | 0.5 g/l | ||
Dietary supplements | quantum satis | ||
Salt and its substitutes | 10 g/kg | ||
Vegetable protein drinks | 20 g/l | ||
Beverage whiteners | 30 g/kg | ||
Beverage whiteners for vending machines | 50 g/kg | ||
Edible ices | 1 g/kg | ||
Desserts | 3 g/kg | ||
Dry powdered dessert mixes | 7 g/kg | ||
Fine bakery wares | 20 g/kg | ||
Flour | 2.5 g/kg | ||
Flour, self-raising | 20 g/kg | ||
Soda bread | 20 g/kg | ||
Liquid egg (white, yolk or whole egg) | 10 g/kg | ||
Sauces | 5 g/kg | ||
Soups and broths | 3 g/kg | ||
Tea and herbal infusions | 2 g/l | ||
Cider and perry | 2 g/l | ||
Chewing gum | quantum satis(39) | ||
Dried powdered foods | 10 g/kg(40) | ||
Chocolate and malt dairy-based drinks | 2 g/l | ||
Alcoholic drinks (excluding wine and beer) | 1 g/l | ||
Breakfast cereals | 5 g/kg | ||
Snacks | 5 g/kg | ||
Surimi | 1 g/kg | ||
Fish and crustacean paste | 5 g/kg | ||
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | 3 g/kg | ||
Special formulae for particular nutritional uses | 5 g/kg | ||
Glazings for meat and vegetable products | 4 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Icing sugar | 10 g/kg | ||
Noodles | 2 g/kg | ||
Batters | 5 g/kg | ||
Fillets of unprocessed fish, frozen and deep-frozen | 5 g/kg | ||
Frozen and deep-frozen crustacean products | 5 g/kg | ||
Processed potato products (including frozen, deep-frozen, chilled and dried processed products) | 5 g/kg | ||
E 431 | Polyoxyethylene (40) stearate | (pro memoria) Wine in accordance with Reglation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | |
E 353 | Metatartaric acidE 353 | Wine in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/ 88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations | |
Made wine | 100 mg/l | ||
E 355 | Adipic acid | ||
E 356 | Sodium adipate | ||
E 357 | Potassium adipate | Fillings and toppings for fine bakery wares | 2 g/kg |
Dry powdered dessert mixes | 1 g/kg | ||
Gel-like desserts | 6 g/kg | ||
Fruit-flavoured desserts | 1 g/kg | ||
Powders for home preparation of drinks | 10 g/l expressed as adipic acid | ||
E 363 | Succinic acid | Desserts | 6 g/kg |
Soups and broths | 5 g/kg | ||
Powders for home preparation of drinks | 3 g/l | ||
E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | Emulsified sauces | 75 mg/kg |
Canned and bottled pulses, legumes, mushrooms and artichokes | 250 mg/kg | ||
Canned and bottled crustaceans and molluscs | 75 mg/kg | ||
Canned and bottled fish | 75 mg/kg | ||
Minarine | 100 mg/kg | ||
Frozen and deep-frozen crustaceans | 75 mg/kg | ||
E 405 | Propane-1,2-diol alginate | Fat emulsions | 3 g/kg |
Fine bakery wares | 2 g/kg | ||
Fillings, toppings and coatings for fine bakery wares and desserts | 5 g/kg | ||
Sugar confectionery | 1.5 g/kg | ||
Water-based edible ices | 3 g/kg | ||
Cereal- and potato-based snacks | 3 g/kg | ||
Sauces | 8 g/kg | ||
Beer | 100 mg/l | ||
Chewing gum | 5 g/kg | ||
Fruit and vegetable preparations | 5 g/kg | ||
Non-alcoholic flavoured drinks | 300 mg/l | ||
Emulsified liqueur | 10 g/l | ||
Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1.2 g/kg | ||
Dietary food supplements | 1 g/kg | ||
E 416 | Karaya gum | Cereal- and potato-based snacks | 5 g/kg |
Nut coatings | 10 g/kg | ||
Fillings, toppings and coatings for fine bakery wares | 5 g/kg | ||
Desserts | 6 g/kg | ||
Emulsified sauces | 10 g/kg | ||
Egg-based liqueurs | 10 g/l | ||
Dietary food supplements | quantum satis | ||
Chewing gum | 5 g/kg | ||
E 420 | Sorbitol (i) Sorbitol (ii) Sorbitol syrup | ||
E 421 | Mannitol | ||
E 953 | Isomalt | ||
E 965 | Maltitol (i) Maltitol (ii) Maltitol syrup | ||
E 966 | Lactitol | ||
E 967 | Xylitol | Foods in general (except drinks and those foods referred to in Schedules 6, 7 and 8) Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods Liqueurs | quantum satis (for purposes other than sweetening) |
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) | Fine bakery wares | 3 g/kg |
Fat emulsions for baking purposes | 10 g/kg | ||
Milk and cream analogues | 5 g/kg | ||
Edible ices | 1 g/kg | ||
Desserts | 3 g/kg | ||
Sugar confectionery | 1 g/kg | ||
Emulsified sauces | 5 g/kg | ||
Soups | 1 g/kg | ||
Chewing gum | 5 g/kg | ||
Dietary food supplements | quantum satis | ||
Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1 g/kg Individually or in combination | ||
E 442 | Ammonium phosphatides | Cocoa and chocolate products as defined in Directive 73/241/EEC(41) | 10 g/kg |
Cocoa-based confectionery | 10 g/kg | ||
E 444 | Sucrose acetate isobutyrate | Non-alcoholic flavoured cloudy drinks | 300 mg/l |
E 445 | Glycerol esters of wood rosins | Non-alcoholic flavoured cloudy drinks | 100 mg/l |
E 473 | Sucrose esters of fatty acids | ||
E 474 | Sucroglycerides | Canned liquid coffee | 1 g/l |
Heat-treated meat products | 5 g/kg (on fat) | ||
Fat emulsions for baking purposes | 10 g/kg | ||
Fine bakery wares | 10 g/kg | ||
Beverage whiteners | 20 g/kg | ||
Edible ices | 5 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Desserts | 5 g/kg | ||
Sauces | 10 g/kg | ||
Soups and broths | 2 g/kg | ||
Fresh fruits, surface treatment | quantum satis | ||
Non-alcoholic aniseed-based drinks | 5 g/l | ||
Non-alcoholic coconut and almond drinks | 5 g/l | ||
Spirituous beverages (excluding wine and beer) | 5 g/l | ||
Powders for the preparation of hot beverages | 10 g/l | ||
Dairy-based drinks | 5 g/l | ||
Dietary food supplements | quantum satis | ||
Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | ||
Chewing gum | 10 g/kg Individually or in combination | ||
E 475 | Polyglycerol esters of fatty acids | Fine bakery wares | 10 g/kg |
Emulsified liqueurs | 5 g/l | ||
Egg products | 1 g/kg | ||
Beverage whiteners | 0.5 g/kg | ||
Chewing gum | 5 g/kg | ||
Fat emulsions | 5 g/kg | ||
Milk and cream analogues | 5 g/kg | ||
Sugar confectionery | 2 g/kg | ||
Desserts | 2 g/kg | ||
Dietary food supplements | quantum satis | ||
Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | ||
Granola-type breakfast cereals | 10 g/kg | ||
E 476 | Polyglycerol polyricinoleate | Low and very low fat spreads and dressings | 4 g/kg |
Cocoa-based confectionery, including chocolate | 5 g/kg | ||
E 477 | Propane-1,2-diol esters of fatty acids | Fine bakery wares | 5 g/kg |
Fat emulsions for baking purposes | 10 g/kg | ||
Milk and cream analogues | 5 g/kg | ||
Beverage whiteners | 1 g/kg | ||
Edible ices | 3 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Desserts | 5 g/kg | ||
Whipped dessert toppings other than cream | 30 g/kg | ||
Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1 g/kg | ||
E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids | Fat emulsion for frying purposes | 5 g/kg |
E 481 | Sodium stearoyl-2-lactylate | ||
E 482 | Calcium stearoyl-2-lactylate | Fine bakery wares | 5 g/kg |
Quick-cook rice | 4 g/kg | ||
Breakfast cereals | 5 g/kg | ||
Emulsified liqueur | 8 g/l | ||
Spirits with less than 15% alcohol by volume | 8 g/l | ||
Cereal-based snacks | 2 g/kg | ||
Chewing gum | 2 g/kg | ||
Fat emulsions | 10 g/kg | ||
Desserts | 5 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Beverage whiteners | 3 g/kg | ||
Cereal- and potato-based snacks | 5 g/kg | ||
Minced and diced canned meat products | 4 g/kg | ||
Powders for the preparation of hot beverages | 2 g/l | ||
Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 2 g/kg | ||
Bread (except that referred to in Schedule 7) | 3 g/kg | ||
Mostarda di frutta | 2 g/kg Individually or in combination | ||
E 483 | Stearyl tartrate | Bakery wares (except breads referred to in Schedule 7) | 4 g/kg |
Desserts | 5 g/kg | ||
E 491 | Sorbitan monostearate | ||
E 492 | Sorbitan tristearate | ||
E 493 | Sorbitan monolaurate | ||
E 494 | Sorbitan monooleate | ||
E 495 | Sorbitan monopalminate | Fine bakery wares | 10 g/kg |
Toppings and coatings for fine bakery wares | 5 g/kg | ||
Jelly marmalade | 25 mg/kg(42) | ||
Fat emulsions | 10 g/kg | ||
Milk and cream analogues | 5 g/kg | ||
Beverage whiteners | 5 g/kg | ||
Liquid tea concentrates and liquid and herbal infusions concentrates | 0.5 g/l | ||
Edible ices | 0.5 g/kg | ||
Desserts | 5 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Cocoa-based confectionery, including chocolate | 10 g/kg(43) | ||
Emulsified sauces | 5 g/kg | ||
Dietary food supplements | quantum satis | ||
Yeast for baking | quantum satis | ||
Chewing gum | 5 g/kg | ||
Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | ||
(pro-memoria) For E 491 only, wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | Individually or in combination | ||
E 512 | Stannous chloride | Canned and bottled white asparagus | 25 mg/kg as tin |
E 520 | Aluminium sulphate | ||
E 521 | Aluminium sodium sulphate | ||
E 522 | Aluminium potassium sulphate | ||
E 523 | Aluminium ammonium sulphate | Egg white | 30 mg/kg |
Candied, crystallised and glacé fruit and vegetables | 200 mg/kg Individually or in combination, expressed as aluminium | ||
E 541 | Sodium aluminium phosphate, acidic | Fine bakery wares (scones and sponge wares only) | 1 g/kg expressed as aluminium |
E 535 | Sodium ferrocyanide | ||
E 536 | Potassium ferrocyanide | ||
E 538 | Calcium ferrocyanide | Salt and its substitutes | 20 mg/kg Individually or in combination. expressed as anhydrous potassium ferrocyanide |
E 551 | Silicon dioxide | ||
E 552 | Calcium silicate | ||
E 553a | (i)Magnesium silicate (ii)Magnesium trisilicate(44) | ||
E 553b | Talc(44) | ||
E 554 | Sodium aluminium silicate | ||
E 555 | Potassium aluminium silicate | ||
E 556 | Calcium aluminium silicate | ||
E 559 | Aluminium silicate (Kaolin) | Dried powdered foods (including sugars) | 10 g/kg |
Salt and its substitutes | 10 g/kg | ||
Dietary food supplements | quantum satis | ||
Foods in tablet and coated tablet form | quantum satis | ||
Sliced hard cheese and sliced processed cheese | 10 g/kg Individually or combination | ||
Chewing gum Rice Sausages (surface treatment only) Moulded jelly sweets (surface treatment only) | quantum satis(45) | ||
E 579 | Ferrous gluconate | ||
E 585 | Ferrous lactate | Olives darkened by oxidation | 150 mg/kg as iron |
E 620 | Glutamic acid | ||
E 621 | Monosodium glutamate | ||
E 622 | Monopotassium glutamate | ||
E 623 | Calcium diglutamate | ||
E 624 | Monoammonium glutamate | ||
E 625 | Magnesium diglutamate | Foods in general (except those referred to in Schedules 6, 7 and 8) | 10 g/kg Individually or in combination |
Condiments and seasonings | quantum satis | ||
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 | Foods in general (except those referred to in Schedules 6, 7 and 8) | 500 mg/kg individually or in combination, expressed as guanylic acid |
Seasonings and condiments | quantum satis | ||
E 900 | Dimethyl polysiloxane | Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products | 10 mg/kg |
Soups and broths | 10 mg/kg | ||
Oil and fats for frying | 10 mg/kg | ||
Confectionery (excluding chocolate) | 10 mg/kg | ||
Non-alcoholic flavoured drinks | 10 mg/l | ||
Pineapple juice | 10 mg/l | ||
Canned and bottled fruit and vegetables | 10 mg/kg | ||
Chewing gum (pro memoria) Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | 100 mg/kg | ||
Sød . . . saft | 10 mg/l | ||
Batters | 10 mg/kg | ||
E 901 | Beeswax, white and yellow | ||
E 902 | Candelilla wax | ||
E 903 | Carnauba wax | ||
E 904 | Shellac | As glacing agents only for:
| quantum satis |
Dietary food supplements | quantum satis | ||
Fresh citrus fruits, melons, apples and pears (surface treatment only) | quantum satis | ||
E 912 | Montan acid esters | ||
E 914 | Oxidised polyethylene wax | Fresh citrus fruits, (surface treatment only) | quantum satis |
E 927b | Carbamide | Chewing gum without added sugars | 30 g/kg |
E 950 | Acesulfame-K | ||
E 951 | Aspartame | ||
E 957 | Thaumatin | Chewing gum with added sugars | 800 mg/kg(46) 2500 mg/kg(46) 10 mg/kg(46) (as flavour enhancer only) |
E 959 | Neohesperidine DC | Chewing gum with added sugars | 150 mg/kg(46) |
Margarine | |||
Minarine | |||
Meat products | |||
Fruit jellies | |||
Vegetable proteins | 5 mg/kg (as flavour enhancer only) | ||
E 999 extract | Quillaia extract | Water-based flavoured non-alcoholic drinks | 200 mg/l calculated as anhydrous |
E 1201 | Polyvinylpyrrolidone | ||
E 1202 | Polyvinylpolypyrrolidone | Dietary food supplements | quantum satis in tablet and coated tablet form |
E 1505 | Triethyl citrate | Dried egg white | quantum satis |
Propane(47) | |||
Butane(47) | |||
Iso-Butane(47) | Garlic flavoured oil spray for producing garlic bread and pizza Vegetable oil pan spray for professional use only | quantum satis |
Regulations 2(1), 3(6) and 5(2)
EC No. | Name | Restricted use |
---|---|---|
Propane-1,2-diol (propylene glycol) | Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in or on the food)E 422 Glycerol | |
E 420 | Sorbital | |
E 421 | Mannitol | |
E 953 | Isomalt | |
E 965 | Maltitol | |
E 966 | Lactitol | |
E 967 | Xylitol | |
E 400-404 | Alginic acid and its sodium, potassium, calcium and ammonium salts | |
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 | Acacia gum (gum arabic) | |
E 415 | Xanthan gum | |
E 440 | Pectins | |
E 432 | Polyoxyethylene sorbitan monolautate (polysorbate 20) | Antifoaming agents, colours and fat-soluble antioxidants |
E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) | Antifoaming agents, colours and fat-soluble antioxidants |
E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) | Antifoaming agents, colours and fat-soluble antioxidants |
E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) | Antifoaming agents, colours and fat-soluble antioxidants |
E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) | Antifoaming agents, colours and fat-soluble antioxidants |
E 442 | Ammonium phosphatides | Antioxidants |
E 460 | Cellulose (microcrystalline or powdered) | |
E 461 | Methyl cellulose | |
E 463 | Hydroxypropyl cellulose | |
E 464 | Hydroxypropyl methyl cellulose | |
E 465 | Ethyl methyl cellulose | |
E 466 | Carboxy methyl cellulose Sodium carboxy methyl cellulose | |
E 322 | Lecithins | Colours and fat-soluble antioxidants |
E 470b | Magnesium salts of fatty acids | Colours and fat-soluble antioxidants |
E 471 | Mono- and diglycerides of fatty acids | Colours and fat-soluble antioxidants |
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | Colours and fat-soluble antioxidants |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | Colours and fat-soluble antioxidants |
E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | Colours and fat-soluble antioxidants |
E 473 | Sucrose esters of fatty acids | Colours and fat-soluble antioxidants |
E 475 | Polyglycerol esters of fatty acids | Colours and fat-soluble antioxidants |
E 491 | Sorbitan monostearate | Colours and anti-foaming agents |
E 492 | Sorbitan tristearate | Colours and anti-foaming agents |
E 493 | Sorbitan monolaurate | Colours and anti-foaming agents |
E 494 | Sorbitan monooleate | Colours and anti-foaming agents |
E 495 | Sorbitan monopalminate | Colours and anti-foaming agents |
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 170 | Calcium carbonates | |
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 sulphate | |
E 515 | Potassium sulphate | |
E 516 | Calcium sulphate | |
E 517 | Ammonium sulphate | |
E 577 | Potassium gluconate | |
E 640 | Glycine and its sodium salt | |
E 1505 | Triethyl citrate | |
E 1518 | Glyceryl triacetate (triacetin) | |
E 551 | Silicon dioxide | Emulsifiers and colours, max. 5% |
E 552 | Calcium silicate | Emulsifiers and colours, max. 5% |
E 553b | Talc | Colours, max. 5% |
E 558 | Bentonite | Colours, max. 5% |
E 559 | Aluminium silicate (Kaolin) | Colours, max. 5% |
E 901 | Beeswax | Colours |
E 1200 | Polydextrose | |
E 1201 | Polyvinylpyrrolidone | Sweeteners |
E 1202 | Polyvinylpolypyrrolidone | Sweeteners |
Regulations 2(1) and 11(5)
Each miscellaneous additive for which specific purity criteria are specified or referred to below shall not contain—
(a)more than 3 milligrams per kilogram of arsenic;
(b)more than 10 milligrams per kilogram of lead;
(c)more than 50 milligrams per kilogram of copper, or 25 milligrams per kilogram of zinc or 50 milligrams per kilogram of any combination of copper and zinc;
except in so far as those specific purity criteria provide otherwise or in the case of E 957 Thaumatin.
Description | Fine white microcrystalline or amorphous powder |
Content | Not less than 97 per centum of CaCO3 on a volatile matter-free basis |
Volatile matter | Not more than 1 per centum (determined by drying at 105°C to constant weight) |
Matter insoluble in hydrochloric acid | Shall comply with the requirement for aluminium, iron, phosphate and matter insoluble in hydrochloric acid in the monograph for chalk in the British Pharmacopoeia 1973 at page 93 |
Arsenic | Not more than 5 mg per kg. |
Lead | Not more than 20 mg per kg. |
Other inorganic impurities | Not more than 100 mg per kg of any of the following substances, namely antimony, copper, chromium, zinc or barium sulphate, or more than 200 mg per kg of any combination of those substances. |
Synonyms | Ethyl 4-hydroxybenzoate Ethyl ester of p-hydroxybenzoic acid |
Synonyms | Ethyl 4-hydroxybenzoate, sodium salt Sodium ethyl para-hydroxybenzoate |
Synonyms | Propyl 4-hydroxybenzoate Propyl para-hydroxybenzoate n-propyl p-hydroxybenzoate |
Synonyms | Propyl 4-hydroxybenzoate, sodium salt Sodium propyl para-hydroxybenzoate Sodium n-propyl p-hydroxybenzoate |
Synonyms | Methyl 4-hydroxybenzoate Methyl para-hydroxybenzoate |
Synonyms | Methyl 4-hydroxybenzoate, sodium salt Sodium methyl para-hydroxybenzoate |
Synonym | Acid sodium sulphite |
the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.
The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC. |
the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
Synonyms | Potassium bisulhite Potassium acid sulphite |
The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 86/604/EEC(48). |
Synonym | 2-Hydroxybiphenyl |
Synonyms | Sodium biphenyl-2-yl-oxide Sodium orthophenylphenate |
Synonyms | 2-(Thiazol-4-yl) benzimidazole 2-(4-thiazolyl) benzimidazole |
The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC. |
The criteria in the monograph for nisin contained in the Nutrition Meetings Report Series No. 45A (1969) of the United Nations' Food and Agriculture Organisation at page 53. |
Synonym | Hexamine |
the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
In the case of:—
the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.
In the case of:—
the appropriate specific purity criteria contained in Council Directive 65/66/EEC.
The criteria in the monograph for sodium acetate, anhydrous contained in the Food Chemicals Codex 1972 at page 718.
The criteria in the monograph for sodium acetate contained in the Food Chemicals Codex 1972 at page 717 except that the alkalinity shall be not more than 0.1 per centum (as sodium carbonate, Na2CO3).
In the case of:—
Synonym | Sodium hydrogen diacetate |
the appropriate specific purity criteria contained in Council Directive 65/66/EEC.
The specific purity criteria for lactic acid contained in Council Directive 65/66/EEC. |
the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.
The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC. |
The specific purity criteria for carbon dioxide contained in Council Directive 65/66/EEC. Solid or liquid carbon dioxide shall be of equivalent purity to the gas. |
The criteria in the monograph for fumaric acid contained in the Food Chemicals Codex 1972 at page 331. |
the appropriate specific purity criteria contained in Council Directive 78/664/EEC(49).
The specific purity criteria for lecithins contained in Council Directive 78/664/EEC as amended by Article 1.2 of Council Directive 82/712/EEC(50).
In the case of:—
Synonym | Sodium dihydrogen citrate |
Synonym | Potassium dihydrogen citrate |
Synonym | Potassium sodium tartrate |
Synonym | Orthophosphoric acid |
Synonym | Monosodium orthophosphate |
Synonym | Disodium orthophosphate Disodium hydrogen orthophosphate |
Synonym | Trisodium orthophosphate |
Synonyms | Monodipotassium orthophosphate Potassium dihydrogen orthophosphate |
Synonyms | Dipotassium orthophosphate Dipotassium hydrogen orthophosphate |
Synonym | Tripotassium orthophosphate |
Synonyms | Monocalcium orthophosphate Calcium tetrahydrogen diorthophosphate |
Synonyms | Dicalcium orthophosphate Calcium hydrogen orthophosphate |
Synonyms | Tricalcium orthophosphate Tricalcium diorthophosphate |
the appropriate specific purity criteria contained in Council Directive 78/664/EEC.
Description | Colourless or almost colourless aqueous solution. Sodium malate may be derived from either DL-malic acid or L-malic acid. |
Content | Not less than 59.5 per centum of C4H4O5Na2. |
Maleic acid | Not more than 0.05 per centum calculated on the C4H4O5Na2 content. |
Description | White odourless powder. Sodium hydrogen malate may be derived from either DL-malic acid or L-malic acid. |
Content | Not less than 99 per centum of C4H5O5Na on a volatile matter-free basis. |
Volatile matter | Not more than 2 per centum (determined by drying at 110°C for 3 hours) |
Maleic acid | Not more than 0.05 per centum. |
Description | Colourless or almost colourless aqueous solution. Potassium malate may be derived from either DL-malic acid or L-malic acid. |
Content | Not less than 59.5 per centum of C4H4O5K2 |
Maleic acid | Not more than 0.05 per centum calculated on the C4H4O5K2 content. |
Description | White odourless powder. Calcium malate may be derived from either DL-malic acid or L-malic acid |
Content | Not less than 97.5 per centum of C4H4O5Ca on a volatile matter-free basis. |
Volatile matter | Not more than 2 per centum (determined by drying at 110°C for 3 hours) |
Maleic acid | Not more than 0.05 per centum. |
Fluoride | Not more than 30 mg per kg on a volatile matter-free basis |
Description | White odourless powder. Calcium hydrogen malate may be derived from either DL-malic acid or L-malic acid |
Content | Not less than 97.5 per centum of (C4H5O5)2Ca on a volatile matter-free basis. |
Volatile matter | Not more than 2 per centum (determined by drying at 110°C for 3 hours) |
Maleic acid | Not more than 0.05 per centum. |
Fluoride | Not more than 30 mg per kg on a volatile matter-free basis |
Description | White or yellow powder which consists chiefly of a mixture of polyesters obtained by the controlled dehydration of L-(+)-tartaric acid together with unchanged L-(+)-tartaric acid. |
Specific absorption 1 per centum E 1 cm | Not more than 1.5 × 10−2at 430 nm. (determined using a filtered aqueous solution). |
Identification | Place 5 to 10 mg of sample in a test tube. Add 2 ml sulphuric acid (about 94 per centum H2SO4) plus two drops of resorcinol reagent (2 g. resorcinol dissolved in 100 ml water plus 0.5 ml sulphuric acid) and heat to 150°C. An intense violet colour is produced. |
Content | Not less than the equivalent of 105 per centum of tartaric acid (C4H6O6). The esterified tartaric acid content shall be not less than 27 per centum and not more than 38 per centum of the tartaric acid equivalent when determined by the following method: Add three drops of bromothymol blue indicator (0.04 per centum weight/volume solution of bromothymol blue in 95 per centum volume/volume ethanol) to 50 ml of freshly prepared 2 per centum weight/volume cold aqueous solution of metatartaric acid. Titrate with N aqueous sodium hydroxide solution to a blue-green colour (T1ml.). Add a further 20 ml of N aqueous sodium hydroxide solution and leave for 2 hours at room temperature. Titrate with N aqueous sulphuric acid solution (T2ml). Calculations: |
Specific rotation [α] 20°C D | Not less than + 12.5° and not more than + 13.5° (using a filtered 10 per centum weight/volume aqueous solution). |
Matter insoluble in water (at about 20°C) | Not more than 2.5 per centum (insoluble matter weighed after drying for 3 hours at 70°C in a vacuum oven). |
Pyruvic acid | Not more than 0.5 per centum. |
The criteria in the monograph for adipic acid contained in the Food Chemicals Codex 1972 at page 21. |
The criteria in the monograph for succinic acid contained in the Food Chemicals Codex 1972 at page 800. |
Synonym | Ammonium citrate |
The criteria in the monograph for ammonium citrate contained in the British Pharmaceutical Codex 1973 at page 830. |
Synonym | Sodium calciumedate |
The criteria in the monograph for sodium calciumedetate contained in the British Pharmacopoeia 1973 at page 425. |
Synonym | Propylene glycol alginate |
The specific purity criteria for agar contained in Council Directive 78/663/EEC. |
The specific purity criteria for carrageenan contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC(51). |
Synonym | Carob gum |
Synonym | Gum arabic |
The specific purity criteria for xanthan gum contained in Council Directive 78/663/EEC, as amended by Article 1.2(b) of Council Directive 82/504/EEC. |
Synonym | Sterculia gum |
The criteria in the monograph for karaya gum contained in the Food Chemicals Codex 1981 at page 157. |
As set out in the Annex to Council Directive 78/663/EEC. |
Synonym | Polysorbate 20 |
The criteria in the monograph for polysorbate 20 contained in the Food Chemicals Codex 1981 at page 234. |
Synonym | Polysorbate 80 |
The criteria in the monograph for polysorbate 80 contained in the Food Chemicals Codex 1981 at page 236 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted. |
Synonym | Polysorbate 40 |
The criteria in the monograph for polyoxyethylene (20) sorbitan monopalmitate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 278. |
Synonym | Polysorbate 60 |
The criteria in the monograph for polysorbate 60 contained in the Food Chemicals Codex 1981 at page 235 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted. |
Synonym | Polysorbate 65 |
The criteria in the monograph for polysorbate 65 contained in the Food Chemicals Codex 1981 at page 235 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted. |
the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
Description | Ammonium phosphatides exist as an unctuous semi-solid (at 25°C). They consist essentially of a mixture of the ammonium salts of phosphatidic acids derived from partially hardened rapeseed oil together with unreacted partially hardened rape-seed oil. |
Matter insoluble in petroleum ether (40°C-60°C) | Total: Not more than 2.5 per centum. Inorganic matter: not more than 0.2 per centum. |
pH of an aqueous extract of melted ammonium phosphatides | Not less than 6.0 and not more than 8.0 |
Phosphorus | Not less than 3.0 per centum and not more than 3.4 per centum. |
Ammonium nitrogen | Not less than 1.2 per centum and not more than 1.5 per centum. |
Arsenic | Not more than 5 mg per kg. |
the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
Synonyms | Dicalcium pyrophosphate Calcium pyrophosphate |
The criteria in the monograph for calcium pyrophosphate contained in the Food Chemicals Codex 1972 at page 153. |
the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
Description | Calcium polyphosphates exist as a fine white powder or crystals or colourless glassy platelets. They are reproducible heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula: where
|
Content (expressed as P2O5) | Not less than 50 per centum and not more 71 per centum of an anhydrous basis. |
pH (1 per centum aqueous solution) | For water soluble phosphates only: not less than 4.0 and not more than 9.0. |
Cyclic phosphate | Not more than 8 per centum calculated on the P2O5 content. |
Fluoride | Not more than 15 mg per kg calculated on the P2O5 content. |
The specific purity criteria for microcrystalline cellulose contained in Council Directive 78/663/EEC, as amended by Article 1.2(c) of Council Directive 82/504/EEC. |
Synonym | Alpha-cellulose |
The criteria in the monograph for cellulose, powdered, contained in the Food Chemicals Codex 1981 at page 80. Additionally the level of lead present shall not exceed 1 mg per kg. |
Synonym | Methylethylcellulose |
Synonym | Sodium carboyxmethylcellulose |
The specific purity criteria for carboxymethylcellulose contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC. |
Synonym | Acetylated mono- and diglycerides |
Synonyms | Lactylated mono- and diglycerides Lactoglycerides |
Synonym | Citroglycerides |
Synonym | Mono- and diacetyl tartaric acid esters of mono-and diglycerides |
the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
The specific purity criteria for sucrose esters of fatty acids contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC and Article 1 of Commission Directive 92/4/EEC(53). |
The specific purity criteria for sucroglycerides contained in Council Directive 78/663/EEC, as amended by Article 1.2(e) of Council Directive 82/504/EEC. |
The specific purity criteria for polyglycerol esters of non-polymerised fatty acids contained in Council Directive 78/663/EEC. |
Synonym of castor oil. | Polyglycerol esters of polycondensed fatty acids |
Description | The polyglycerol esters of polycondensed fatty acids of castor oil exist as a highly viscous liquid (at 25°C). They are essentially a complex mixture of the partial esters and ethers of polyglycerol with linearly interesterified (polycondensed) fatty acids derived from castor oil. The polycondensed castor oil fatty acids are prepared by condensation in the absence of oxygen and have an average of about 5 fatty acid residues per molecule. The polyglycerol moiety is predominantly di-, tri- and tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol. |
Refractive index, m65D°C | Not less than 1.4630 and not more than 1.4665. |
Hydroxyl value | Not less than 80 and not more than 100. |
Iodine value | Not less than 72 and not more than 103 (Wijs). |
Acid value | Not more than 6 mg KOH per g. |
Synonym | Propylene glycol esters of fatty acids. |
The specific purity criteria for propane-1,2-diol esters of fatty acids contained in Council Directive 78/663/EEC, as amended by Article 1.2(f) of Council Directive 82/504/EEC. |
the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
The criteria in the monograph for sorbitan monostearate contained in the Food Chemicals Codex 1981 at page 307 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted. |
The criteria in the monograph for sorbitan tristearate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 297. |
The criteria in the monograph for sorbitan monolaurate contained in the British Pharmaceutical Codex 1973 at page 465. |
The criteria in the monograph for sorbitan monooleate contained in the British Pharmaceutical Codex 1973 at page 466. |
The criteria in the monograph for sorbitan monopalmitate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 293. |
Description | Colourless crystals or white granular or crystalline powder. The anhydrous salt is hygroscopic and the decahydrate is efflorescent. |
Content | Not less than 98 per centum of Na2CO2 on a volatile matter-free basis. |
Volatile matter |
|
Matter insoluble in dilute ammonia solution |
|
Sulphate | Not more than 0.4 per centum on a volatile matter-free basis. |
Chloride | Not more than 0.4 per centum on a volatile matter-free basis |
Iron | Not more than 40 mg per kg on a volatile matter-free basis. |
Synonym | Sodium bicarbonate |
The criteria in the monograph for sodium bicarbonate contained in the Food Chemicals Codex 1972 at page 727. |
The criteria in the monograph for sodium sesqicarbonate contained in the Food Chemicals Codex 1972 at page 765. |
Description |
|
Content | Not less than 98 per centum K2CO3 on a volatile matter-free basis. |
Volatile matter |
|
Synonym | Potassium bicarbonate |
The criteria in the monograph for potassium bicarbonate contained in the Food Chemicals Codex 1972 at page 642. |
The criteria in the monograph for ammonium carbonate contained in the Food Chemicals Codex 1972 at page 45. |
Synonym | Ammonium bicarbonate |
The criteria in the monograph for ammonium bicarbonate contained in the Food Chemicals Codex 1972 at page 44. |
The criteria in the monograph for heavy magnesium carbonate contained in the European Pharmacopoeia Vol. 1, 1969 at page 322. |
The criteria in the monograph for light magnesium carbonate contained in the European Pharmacopoeia Vol. 1, 1969 at page 321. |
The criteria in the monograph for concentrated hydrochloric acid contained in the European Pharmacopoeia Vol. II, 1971 at page 145. |
The criteria in the monograph for potassium chloride contained in the Food Chemicals Codex 1972 at page 646. |
The criteria in the monograph for calcium chloride, anhydrous contained in the Food Chemicals Codex 1972 at page 124. |
Description | The dihydrate consists of deliquescent white odourless fragments or granules. The hexahydrate consists of deliquescent colourless and odourless crystals. |
Content |
|
Magnesium and alkali salts | Not more than 2 per centum, determined by the method in the monograph for calcium chloride contained in the Food Chemicals Codex 1972 at page 123 except that the weight of the residue shall not exceed 10 mg. |
Fluoride | Not more than 40 mg per kg on an anhydrous basis. |
The criteria in the monograph for sulphuric acid contained in the Food Chemicals Codex 1972 at page 802. |
The criteria in the monograph for sodium sulphate contained in the Food Chemicals Codex 1972 at page 775. |
The criteria in the monograph for potassium sulphate contained in the Food Chemicals Codex 1972 at page 670. |
The criteria in the monograph for calcium sulphate contained in the Food Chemicals Codex 1972 at page 163. |
Synonyms | Potassium aluminium sulphate Potash alum. |
The criteria in the monograph for alum contained in the European Pharmacopoeia Vol. 1, 1969 at page 243. |
The criteria in the monograph for sodium hydroxide contained in the Food Chemicals Codex 1972 at page 743. |
The criteria in the monograph for potassium hydroxide contained in the Food Chemicals Codex 1972 at page 652. |
Description | Soft white powder. |
Solubility | 1 g dissolves in 630 ml of water at 25°C, and in 1300 ml of boiling water. Soluble in glycerol and in a saturated solution of sucrose. Insoluble in ethanol. |
Content | Not less than 92 per centum of Ca(OH)2. |
Matter insoluble in dilute Hydrochloric acid (about 10 per centum weight/ volume HCL) | Not more than 0.5 per centum. |
Magnesium and alkali salts | Not more than 6 per centum, determined by the method in the monograph for calcium hydroxide contained in the Food Chemicals Codex 1972 at page 131 except that the weight of the residue shall not exceed 15 mg. |
Carbonate | When 2 g of calcium hydroxide is mixed with 50 ml of water and an excess of dilute hydrochloric acid (approximately 2N) is added, no more than a slight effervescence is produced. |
Sulphate | Not more than 0.35 per centum. |
Fluoride | Not more than 50 mg per kg. |
The criteria in the monograph for ammonium hydroxide contained in the Food Chemicals Codex 1972 at page 48. |
The criteria in the monograph for magnesium hydroxide contained in the British Pharmaceutical Codex 1973 at page 277. |
The criteria in the monograph for calcium hydroxide contained in the Food Chemicals Codex 1972 at page 138. |
Description | White fine odourless powder. |
Solubility |
|
Apparent volume | 20 g of heavy magnesium oxide occupies a volume of about 50 ml. |
Content | Not less than 98 per centum of MgO calculated with reference to the ignited substance and determined by the assay method contained in the monograph for light magnesium oxide in the European Pharmacopoeia Vol. I, 1969 at page 319. |
Loss on ignition | Not more than 5 per centum (determined by ignition at 900°C to 950°C to constant weight). |
Matter soluble in water | Not more than 2 per centum, determined by the method for soluble substances contained in the monograph for light magnesium oxide in the European Pharmacopoeia Vol. I, 1969 at page 319. |
Matter insoluble in acetic acid |
|
Sulphate | Not more than 0.75 per centum. |
Chloride | Not more than 0.07 per centum. |
Calcium | Not more than 2 per centum. |
Iron | Not more than 0.1 per centum. |
Arsenic | Not more than 4 mg per kg. |
Heavy metals | Not more than 40 mg per kg. |
Acetic acid: contains not less than 29 per centum weight/volume and not more than 31 per centum weight/volume of C2H4O2. Dilute 30 g glacial acetic acid (98 per centum weight/volume C2H4O2) to 100 ml with water.
Dilute acetic acid: contains not less than 11.5 per centum weight/volume and not more than 12.5 per centum weight/volume of C2H4O2. Dilute 12 g or 11.7 ml glacial acetic acid (98 per centum weight/volume C2H4O2) to 100 ml with water and, if necessary, adjust the concentration of the solution.
The criteria in the monograph for light magnesium oxide contained in the European Pharmacopoeia Vol I, 1969 at page 319. |
Synonyms | Sodium hexacyanoferrate (II) |
The criteria in the monograph for sodium ferrocyanide contained in the Food Chemicals Codex 1972 at page 741. |
Synonym | Potassium hexacyanoferrate (II) |
Description | Odourless lemon yellow crystals. |
Solubility | Soluble in water and in acetone. Insoluble in ethanol, in ether and in hydrocarbons. |
Content | Not less than 98 per centum of K4Fe(CN)6. 3H2O. |
Free moisture | Not more than 1 per centum (determined by the method for free moisture in the monograph for sodium ferrocyanide in the Food Chemicals Codex 1972 at page 741). |
Chloride | Not more than 0.1 per centum. |
Sulphate | Not more than 0.1 per centum. |
The criteria in the monograph for sodium aluminium phosphate, acidic contained in the Food Chemicals Codex 1972 at page 722. |
Synonym | Silica, chemically prepared. |
Description | Silica aerogel is a whie fluffy powdered or granular microcellular silica. Hydrated silica is a precipitated hydrated silicon dioxide occurring as a fine white amorphous powder or as beads or granules. |
Content |
|
Volatile matter | Hydrated silica: not more than 7 per centum (determined by drying at 105°C for 2 hours). |
Loss on ignition | Not more than 13 per centum (determined by ignition at 1000°C to constant weight). |
Soluble ionisable salts (expressed as Na2SO4) | Not more than 5 per centum. |
Description | White to off-white free-flowing powder. |
Solubility |
|
Content: | |
(expressed as SiO2) | Not less than 72 per centum and not more than 78 per centum on a volatile matter-free basis. |
(expressed as CaO) | Not less than 16 per centum and not more than 21 per centum on a volatile matter-free basis. |
(expressed as Na2O) | Not less than 2 per centum and not more than 4 per centum on a volatile matter-free basis. |
Volatile matter | Not more than 6 per centum (determined by drying at 105°C for 2 hours). |
Loss on ignition | Not less than 7 per centum and not more than 14 per centum (determined by ignition at 1000°C to constant weight). |
The criteria in the monograph for magnesium silicate contained in the Food Chemicals Codex 1972 at page 479. |
The criteria in the monograph for magnesium trisilicate contained in the British Pharmacopoeia 1973 at page 276. |
Description | Talc is a native hydrous magnesium silicate sometimes containing a small proportion of aluminium silicate |
It shall comply with the requirements for appearance, characteristics and limits of impurities in the monograph for magnesium silicate contained in the Nutrition Meetings Report Series 46B 1970 of the Food and Agriculture Organisation of the United Nations at page 114. The amount of material soluble in dilute hydrochloric acid shall be not more than 2 per centum and the amount of water soluble substances shall be not more than 0.2 per centum. |
Synonyms |
|
Description | Fine white amorphous powder or beads. |
Content: | |
(expressed as SiO2) | Not less than 70 per centum and not more than 80 per centum on a volatile matter-free basis. |
(expressed as Al2O3) | Not less than 8 per centum and not more than 11 per centum on a volatile matter-free basis. |
(expressed as Na2O) | Not less than 5 per centum and not more than 10 per centum on a volatile matter-free basis. |
Volatile matter | Not more than 8 per centum (determined by drying at 105°C for 2 hours) |
Loss on ignition | Not less than 10 per centum and not more than 14 per centum (determined by ignition at 1000°C to constant weight). |
Synonyms |
|
Description | Fine white free-flowing powder. |
Content: | |
(expressed as SiO2) | Not less than 44 per centum and not more than 50 per centum on a volatile matter-free basis. |
(expressed as Al2O3) | Not less than 3 per centum and not more than 5 per centum on a volatile matter-free basis. |
(expressed as CaO) | Not less than 32 per centum and not more than 38 per centum on a volatile matter-free basis. |
(expressed as Na2O) | Not less than 0.5 per centum and not more than 4 per centum on a volatile matter-free basis. |
Volatile matter | Not more than 10 per centum (determined by drying at 105°C for 2 hours). |
Loss on ignition | Not less than 14 per centum and not more than 18 per centum (determined by ignition at 1000°C to constant weight). |
The criteria in the monograph for heavy kaolin contained in the British Pharmaccopoeia 1968 at page 538 as amended by the 1969 Addendum at page 54. |
The criteria in the monograph for light kaolin contained in the British Pharmacopoeia 1968 at page 539 as amended by the 1969 Addendum at page 54. |
Synonym | D-Glucono-l,5-lactone |
The criteria in the monograph for glucono delta-lactone contained in the Food Chemicals Codex 1972 at page 346. |
The criteria in the monograph for sodium gluconate contained in the Food Chemicals Codex 1972 at page 742. |
Description | White free-flowing powder. |
Solubility | Freely soluble in water. Practically insoluble in ethanol and in ether. |
Content | Not less than 97 per centum of C6H11O7K on a volatile matter-free basis. |
Volatile matter | Not more than 3 per centum (determined by drying in a vacuum at 105°C for 4 hours). |
Reducing substances (expressed as glucose) | Not more than 0.5 per centum. |
The criteria in the monograph for calcium gluconate contained in the Food Chemicals Codex 1972 at page 129. |
Synonyms |
|
Formula | C5H8NNaO4.H2O (molecular weight 187.13). |
The criteria in the monograph for monosodium L-glutamate contained in the Food Chemicals Codex 1981 at page 203. |
Synonyms |
|
Formula | C10H12N5Na2O8P.xH2O (molecular weight (anhydrous) 407.20). |
The criteria in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105. |
Synonyms |
|
Formula | C10H11N4Na2O8P.xH2O (molecular weight (anhydrous) 392.19). |
The criteria in the monograph for disodium inosinate contained in the Food Chemicals Codex 1981 at page 106. |
Description |
|
Content | Not less than 97% and not more than 102% of C10H12N5Na2O8P and C10H11N4Na2O8P, and not less than 47% and not more than 53% of C10H12N5Na2O8P or of C10H11N4Na2O8P, in every case calculated on an anhydrous basis. |
Moisture | Not less than 22% and not more than 26% (Karl Fischer). |
pH (5% aqueous solution) | Not less than 7.0 and not more than 8.5. |
Ammonium salts |
|
Amino acids | Place 5 ml of a 0.1% (weight/volume) solution in a test tube. Add 1 ml of a 2% (weight/volume) solution of ninhydrin and heat for 3 minutes; no blue colour is produced. |
Other nucleotides | The paper chromatogram obtained when sodium 5' -ribonucleotide is analysed using the procedure described for “other nucleotides” in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105 shall show no spots other than those for guanosine 5' -(disodium phosphate) and inosine 5' -(disodium phosphate). |
The criteria in the monograph for glycine contained in the Food Chemicals Codex 1972 at page 359. |
Synonym | Dimethyl silicone. |
Appearance | Clear colourless odourless liquid free from extraneous matter. |
Solubility |
|
Volatile matter | Not more than 2 per centum (determined by drying at 200°C for 4 hours). |
Identification | Shall comply with the identification tests in the monograph for dimethicone in the British Pharmaceutical Codex 1973 at page 168. |
Acidity | Shall comply with the requirement for acidity in the monograph for dimethicone in the British Pharmaceutical Codex 1973 at page 168. |
Total silicon | Not less than 37.3 and not more than 38.5 per centum. |
Refractive index n 25°C D | Not less than 1.400 and not more than 1.405. |
Viscosity (25°C) | Not less than 300 and not more than 1050 centistokes. |
Relative density d 20°C 4°C | Not less than 0.960 and not more than 0.980. |
The criteria in the monograph for beeswax, white contained in the Food Chemicals Codex 1972 at page 75, except that the ester value shall be not less than 70 and not more than 80. |
The criteria in the monograph for beeswax, yellow contained in the Food Chemicals Codex 1972 at page 77, except that the ester value shall be not less than 70 and not more than 80 |
The criteria in the monograph for carnauba wax contained in the Food Chemicals Codex 1972 at page 170. |
The standard for machine-made shellac contained in British Standard 3722:1964. |
The standard for nitrogen type 2 contained in British Standard 4366:1968. |
The criteria in the monograph for nitrous oxide contained in the European Pharmacopoeia Vol. II 1971 at page 316. |
The criteria in the monograph for oxygen contained in the European Pharmacopoeia Vol. II 1971 at page 328. |
E 967. the appropriate specific purity criteria contained in Commission Directive 95/31/EEC.
The aqueous extract of the product complying with the monograph for Quillaia or for powdered Quillaia, in each case, contained in the British Pharmacopoeia 1980, at page 382. |
Description | Polydextrose is an off-white to light tan coloured, water-soluble powder. It consists of a randomly bonded condensation polymer produced by the reaction of D-glucose with sorbitol and citric acid. Free acid groups may be neutralised with potassium hydroxide. |
Content | Not less than 90% of polymer on an ash-free and water-free basis. |
Free glucose | Not more than 4% of an ash-free and water-free basis. |
Free 1,6 anhydro-D-glucose | Not more than 4% on an ash-free and water-free basis. |
Free sorbital | Not more than 2% on an ash-free and water-free basis. |
Water | Not more than 4% (Karl Fischer). |
pH (10% aqueous solution) | Not less than 2.5 and not more than 3.5 (not less than 5.0 and not more than 6.0 for the neutralised product). |
Sulphated ash | Not more than 0.3% (not more than 3.0% for the neutralised product). |
Arsenic | Not more than 1 mg/kg. |
Lead | Not more than 1 mg/kg. |
As set out in the Annex to Council Directive 78/663/EEC. |
Regulations 3(2) and (4) and 4(3)
Unprocessed foods
Honey as defined in Directive 74/409/EEC(54)
Non-emulsified oils and fats of animal or vegetable origin
Butter
Pasteurised and sterilised (including UHT sterilisation) milk and cream (including skimmed, plain and semi-skimmed)
Unflavoured, live fermented milk products
Natural mineral water as defined in Directive 80/777/EEC(55) and spring water
Coffee (excluding flavoured instant coffee) and coffee extracts
Unflavoured leaf tea
Sugars as defined in Directive 73/437/EEC
Dry pasta
Natural unflavoured buttermilk (excluding sterilised buttermilk)
Regulations 3(2) to (4) and 4(3)
Column 1 | Column 2 | Column 3 | |
---|---|---|---|
Food | Additive | Maximum level | |
Cocoa and chocolate products as defined in Directive 73/241/EEC(56) | E 330 | Citric acid | 0.5% |
E 322 | Lecithins | quantium satis | |
E 334 | Tartaric acid | 0.5% | |
E 422 | Glycerol | quantum satis | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |
E 170 | Calcium carbonates | 7% on dry matter without fat expressed as potassium carbonates | |
E 500 | Sodium carbonates | 7% on dry matter without fat expressed as potassium carbonates | |
E 501 | Potassium carbonates | 7% on dry matter without fat expressed as potassium carbonates | |
E 503 | Ammonium carbonates | 7% on dry matter without fat expressed as potassium carbonates | |
E 504 | Magnesium carbonates | 7% on dry matter without fat expressed as potassium carbonates | |
E 524 | Sodium hydroxide | 7% on dry matter without fat expressed as potassium carbonates | |
E 525 | Potassium hydroxide | 7% on dry matter without fat expressed as potassium carbonates | |
E 526 | Calcium hydroxide | 7% on dry matter without fat expressed as potassium carbonates | |
E 527 | Ammonium hydroxide | 7% on dry matter without fat expressed as potassium carbonates | |
E 528 | Magnesium hydroxide | 7% on dry matter without fat expressed as potassium carbonates | |
E 530 | Magnesium oxide | 7% on dry matter without fat expressed as potassium carbonates | |
E 414 | Acacia gum | as glazing agents only quantum satis | |
E 440 | Pectins | as glazing agents only quantum satis | |
Fruit juices and nectars as defined in Directive 93/77/EEC(57) | E 300 | Ascorbic acid | quantum satis |
Pineapple juice as defined in Directive 93/77/EEC | E 296 | Malic acid | 3 g/l |
Nectars as defined in Directive 93/77/EEC | E 330 | Citric acid | 5 g/l |
E 270 | Lactic acid | 5 g/l | |
Grape juice as defined in Directive 93/77/EEC | E 170 | Calcium carbonates | quantum satis |
E 336 | Potassium tartrates | quantum satis | |
Fruit juices as defined in Directive 93/77/EEC | E 330 | Citric acid | 3 g/l |
Extra jam and extra jelly, as defined in Directive 79/693/EEC | E 270 | Lactic acid | quantum satis |
E 296 | Malic acid | quantum satis | |
E 300 | Ascorbic acid | quantum satis | |
E 327 | Calcium lactate | quantum satis | |
E 330 | Citric acid | quantum satis | |
E 331 | Sodium citrates | quantum satis | |
E 333 | Calcium citrates | quantum satis | |
E 334 | Tartaric acid | quantum satis | |
E 335 | Sodium tartrates | quantum satis | |
E 350 | Sodium malates | quantum satis | |
E 440 | Pectins | quantum satis | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |
Jams, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products | E 270 | Lactic acid | quantum satis |
E 296 | Malic acid | quantum satis | |
E 300 | Ascorbic acid | quantum satis | |
E 327 | Calcium lactate | quantum satis | |
E 330 | Citric acid | quantum satis | |
E 331 | Sodium citrates | quantum satis | |
E 333 | Calcium citrates | quantum satis | |
E 334 | Tartaric acid | quantum satis | |
E 335 | Sodium tartrates | quantum satis | |
E 350 | Sodium malates | quantum satis | |
E 400 | Alginic acid | 10 g/kg (individually or in combination) | |
E 401 | Sodium alginate | 10 g/kg (individually or in combination) | |
E 402 | Potassium alginate | 10 g/kg (individually or in combination) | |
E 403 | Ammonium alginate | 10 g/kg (individually or in combination) | |
E 404 | Calcium alginate | 10 g/kg (individually or in combination) | |
E 406 | Agar | 10 g/kg (individually or in combination) | |
E 407 | Carrageenan | 10 g/kg (individually or in combination) | |
E 410 | Locust bean gum | 10 g/kg (individually or in combination) | |
E 412 | Guar gum | 10 g/kg (individually or in combination) | |
E 415 | Xanthan gum | 10 g/kg (individually or in combination) | |
E 418 | Gellan gum | 10 g/kg (individually or in combination) | |
E 440 | Pectins | quantum satis | |
E 509 | Calcium chloride | quantum satis | |
E 524 | Sodium hydroxide | quantum satis | |
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC(58) | E 300 | Ascorbic acid | quantum satis |
E 301 | Sodium ascorbate | quantum satis | |
E 304 | Fatty acid esters of ascorbic acid | quantum satis | |
E 322 | Lecithins | quantum satis | |
E 331 | Sodium citrates | quantum satis | |
E 332 | Potassium citrates | quantum satis | |
E 407 | Carrageenan | quantum satis | |
E 500 | (ii) Sodium bicarbonate | quantum satis | |
E 501 | (ii) Potassium bicarbonate | quantum satis | |
E 509 | Calcium chloride | quantum satis | |
Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream | E 270 | Lactic acid | 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 400 | Alginic acid | quantum satis | |
E 401 | Sodium alginate | quantum satis | |
E 402 | Potassium alginate | quantum satis | |
E 403 | Ammonium alginate | quantum satis | |
E 404 | Calcium alginate | quantum satis | |
E 406 | Agar | quantum satis | |
E 407 | Carrageenan | quantum satis | |
E 410 | Locust bean gum | quantum satis | |
E 415 | Xanthan gum | quantum satis | |
E 440 | Pectins | quantum satis | |
E 460 | Celluloses | quantum satis | |
E 461 | Methyl cellulose | quantum satis | |
E 463 | Hydroxypropyl cellulose | quantum satis | |
E 464 | Hydroxypropyl methyl cellulose | quantum satis | |
E 465 | Ethyl methyl cellulose | quantum satis | |
E 466 | Carboxy methyl cellulose Sodium carboxy methyl cellulose | quantum satis | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |
E 508 | Potassium chloride | quantum satis | |
E 509 | Calcium chloride | 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 | |
Frozen and deep-frozen unprocessed fruit and vegetables Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen | E 300 | Ascorbic acid | quantum satis |
E 301 | Sodium ascorbate | quantum satis | |
E 302 | Calcium ascorbate | 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 | |
Quick-cook rice | E 471 | Mono- and diglycerides of fatty acids | quantum satis |
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis | |
Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) | 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 | 30 g/l | |
E 471 | Mono- and diglycerides of fatty acids | 10 g/l | |
E 330 | Citric acid | quantum satis | |
E 331 | Sodium citrates | quantum satis | |
E 332 | Potassium citrates | quantum satis | |
E 333 | Calcium citrates | quantum satis | |
Refined olive oil, including olive pomace oil | E 307 | Alpha-tocopherol | 200 mg/l |
Ripened cheese | E 170 | Calcium carbonates | quantum satis |
E 504 | Magnesium carbonates | quantum satis | |
E 509 | Calcium chloride | quantum satis | |
E 575 | Glucono-delta-lactone | quantum satis | |
Mozzarella and whey cheese | E 270 | Lactic acid | quantum satis |
E 330 | Citric acid | quantum satis | |
E 575 | Glucono-delta-lactone | quantum satis | |
Canned and bottled fruit and vegetables | E 260 | Acetic acid | quantum satis |
E 261 | Potassium acetate | quantum satis | |
E 262 | Sodium acetates | quantum satis | |
E 263 | Calcium acetate | quantum satis | |
E 270 | Lactic acid | quantum satis | |
E 300 | Ascorbic acid | quantum satis | |
E 301 | Sodium ascorbate | quantum satis | |
E 302 | Calcium ascorbate | 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 | quantum satis | |
E 335 | Sodium tartrates | quantum satis | |
E 336 | Potassium tartrates | quantum satis | |
E 337 | Sodium potassium tartrate | quantum satis | |
E 509 | Calcium chloride | quantum satis | |
E 575 | Glucono-delta-lactone | quantum satis | |
Gehakt | E 330 | Citric acid | quantum satis |
E 331 | Sodium citrates | quantum satis | |
E 332 | Potassium citrates | quantum satis | |
E 333 | Calcium citrates | quantum satis | |
Pre-packed preparations of fresh minced meat | E 300 | Ascorbic acid | quantum satis |
E 301 | Sodium ascorbate | quantum satis | |
E 302 | Calcium ascorbate | 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 | |
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt | E 260 | Acetic acid | quantum satis |
E 261 | Potassium acetate | quantum satis | |
E 262 | Sodium acetates | quantum satis | |
E 263 | Calcium acetate | quantum satis | |
E 270 | Lactic acid | quantum satis | |
E 300 | Ascorbic acid | quantum satis | |
E 301 | Sodium ascorbate | quantum satis | |
E 302 | Calcium ascorbate | quantum satis | |
E 304 | Fatty and acid esters of ascorbic acid | 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 471 | Mono- and diglycerides of fatty acids | quantum satis | |
E 472a | Acetic 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 | |
Pain courant français | E 260 | Acetic acid | quantum satis |
E 261 | Potassium acetate | quantum satis | |
E 262 | Sodium acetates | quantum satis | |
E 263 | Calcium acetate | quantum satis | |
E 270 | Lactic 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 322 | Lecithins | quantum satis | |
E 325 | Sodium lactate | quantum satis | |
E 326 | Potassium lactate | quantum satis | |
E 327 | Calcium lactate | quantum satis | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |
Fresh pasta | E 270 | Lactic acid | quantum satis |
E 300 | Ascorbic acid | quantum satis | |
E 301 | Sodium ascorbate | quantum satis | |
E 322 | Lecithins | quantum satis | |
E 330 | Citric acid | quantum satis | |
E 334 | Tartaric acid | quantum satis | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |
E 575 | Glucono-delta-lactone | quantum satis | |
Wines and sparkling wines and partially fermented grape must | Additives authorised: in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations; in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undegone oenological processes not provided for in Regulation (EEC) No. 337/79 | pro memoria | |
Beer | E 270 | Lactic acid | quantum satis |
E 300 | Ascorbic acid | quantum satis | |
E 301 | Sodium ascorbate | quantum satis | |
E 330 | Citric acid | quantum satis | |
E 414 | Acacia gum | quantum satis | |
Foie gras, foie gras entier, blocs de foie gras | E 300 | Ascorbic acid | quantum satis |
E 301 | Sodium ascorbat | quantum satis |
Regulation 3(7) and (8)
1. Formulae and weaning foods for infants and young children may contain E 414 acacia gum (gum arabic) and E 551 silicon dioxide resulting from the addition of nutrient preparations containing not more than 10 g/kg of each of these substances, as well as E 421 mannitol when used as a carrier for vitamin B 12 (not less than 1 part vitamin B 12 to 1000 parts mannitol).
2. The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturer’s instructions.
(a)For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
(b)If more than one of the substances E 322 and E 471 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substance in that food.
EC No. | Name | Maximum level |
---|---|---|
E 270 | Lactic acid (L(+)-form only) | quantum satis |
E 330 | Citric acid | quantum satis |
E 338 | Phosphoric acid | In conformity with the limits set in Annex 1 to Directive 91/321/EEC |
E 306 | Tocopherol-rich extract | 10 mg/l individually or in combination |
E 307 | Alpha-tocopherol | 10 mg/l individually or in combination |
E 308 | Gamma-tocopherol | 10 mg/l individually or in combination |
E 309 | Delta-tocophorol | 10 mg/l individually or in combination |
E 322 | Lecithins | 1 g/l |
E 471 | Mono- and diglycerides of fatty acids | 4 g/l |
(a)For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producting cultures may be used.
(b)If more than one of the substances E 322 and E 471 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substance in that food.
(c)If more than one of the substances E 407, E 410 and E 412 is added to a food, the maximum level established for that food for each of those subsances is lowered with that relative part as is present of the other substances together in that food.
EC No. | Name | Maximum level |
---|---|---|
E 270 | Lactic acid (L(+)-form only) | quantum satis |
E 330 | Citric acid | quantum satis |
E 306 | Tocopherol-rich extract | 10 mg/l individually or in combination |
E 307 | Alpha-tocopherol | 10 mg/l individually or in combination |
E 308 | Gamma-tocopherol | 10 mg/l individually or in combination |
E 309 | Delta-tocopherol | 10 mg/l individually or in combination |
E 338 | Phosphoric acid | In conformity with the limits set in Annex II to Directive 91/321/EEC |
E 440 | Pectins | 5 g/l in acidified follow-on formulae only |
E 322 | Lecithins | 1 g/l |
E 471 | Mono- and diglycerides of fatty acids | 4 g/l |
E 407 | Carrageenan | 0.3 g/l |
E 410 | Locust bean gum | 1 g/l |
E 412 | Guar gum | 1 g/l |
EC No. | Name | Food | Maximum level |
---|---|---|---|
E 170 | Calcium carbonates | Weaning foods | quantum satis (only for pH adjustment) |
E 260 | Acetic acid | Weaning foods | quantum satis (only for pH adjustment) |
E 261 | Potassium acetate | Weaning foods | quantum satis (only for pH adjustment) |
E 262 | Sodium acetates | Weaning foods | quantum satis (only for pH adjustment) |
E 263 | Calcium acetate | Weaning foods | quantum satis (only for pH adjustment) |
E 270 | Lactic acid(59) | Weaning foods | quantum satis (only for pH adjustment) |
E 296 | Malic acid(59) | Weaning foods | quantum satis (only for pH adjustment) |
E 325 | Sodium lactate(59) | Weaning foods | quantum satis (only for pH adjustment) |
E 326 | Potassium lactate(59) | Weaning foods | quantum satis (only for pH adjustment) |
E 327 | Calcium lactate(59) | Weaning foods | quantum satis (only for pH adjustment) |
E 330 | Citric acid | Weaning foods | quantum satis (only for pH adjustment) |
E 331 | Sodium citrates | Weaning foods | quantum satis (only for pH adjustment) |
E 332 | Potassium citrates | Weaning foods | quantum satis (only for pH adjustment) |
E 333 | Calcium citrates | Weaning foods | quantum satis (only for pH adjustment) |
E 507 | Hydrochloric acid | Weaning foods | quantum satis (only for pH adjustment) |
E 524 | Sodium hydroxide | Weaning foods | quantum satis (only for pH adjustment) |
E 525 | Potassium hydroxide | Weaning foods | quantum satis (only for pH adjustment) |
E 526 | Calcium hydroxide | Weaning foods | quantum satis (only for pH adjustment) |
E 500 | Sodium carbonates | Weaning foods | quantum satis (only as raising agents) |
E 501 | Potassium carbonates | Weaning foods | quantum satis (only as raising agents) |
E 503 | Ammonium carbonates | Weaning foods | quantum satis (only as raising agents) |
E 300 | L-ascorbic acid | Fruit- and vegetable-based drinks, juices and baby drinks Fat-containing cereal-based foods including biscuits and rusks | 0.3 g/kg 0.2 g/kg individually or in combination, expressed as ascorbic acid |
E 301 | Sodium L-ascorbate | Fruit- and vegetable-based drinks, juices and baby drinks Fat-containing cereal-based foods including biscuits and rusks | 0.3 g/kg 0.2 g/kg individually or in combination, expressed as ascorbic acid |
E 302 | Calcium L-ascorbate | Fruit- and vegetable-based drinks, juices and baby drinks Fat-containing cereal-based foods including biscuits and rusks | 0.3 g/kg 0.2 g/kg individually or in combination, expressed as ascorbic acid |
E 304 | L-ascorbyl palmitate | Fat-containing cereals, biscuits, rusks and baby foods | 0.1 g/Kg individually or in combination |
E 306 | Tocopherol-rich extract | Fat-containing cereals, biscuits, rusks and baby foods | 0.1 g/Kg individually or in combination |
E 307 | Alpha-tocopherol | Fat-containing cereals, biscuits, rusks and baby foods | 0.1 g/Kg individually or in combination |
E 308 | Gamma-tocopherol | Fat-containing cereals, biscuits, rusks and baby foods | 0.1 g/Kg individually or in combination |
E 309 | Delta-tocopherol | Fat-containing cereals, biscuits, rusks and baby foods | 0.1 g/Kg individually or in combination |
E 338 | Phosphoric acid | Weaning foods | 1 g/kg as P2O5 (only for pH adjustment) |
E 339 | Sodium phosphates | Cereals | 1 g/kg individually or in combination, expressed as P2O5 |
E 340 | Potassium phosphates | Cereals | 1 g/kg individually or in combination, expressed as P2O5 |
E 341 | Calcium phosphates | Cereals | 1 g/kg individually or in combination, expressed as P2O5 |
E 322 | Lecithins | Biscuits and rusks Cereal-based foods Baby foods | 10 g/kg |
E 471 | Mono- and diglycerides of fatty acids | Biscuits and rusks Cereal-based foods Baby foods | 5 g/kg individually or in combination |
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | Biscuits and rusks Cereal-based foods Baby foods | 5 g/kg individually or in combination |
E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | Biscuits and rusks Cereal-based foods Baby foods | 5 g/kg individually or in combination |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | Biscuits and rusks Cereal-based foods Baby foods | 5 g/kg individually or in combination |
E 400 | Alginic acid | Desserts Puddings | 0.5 g/kg individually or in combination |
E 401 | Sodium alginate | Desserts Puddings | 0.5 g/kg individually or in combination |
E 402 | Potassium alginate | Desserts Puddings | 0.5 g/kg individually or in combination |
E 404 | Calcium alginate | Desserts Puddings | 0.5 g/kg individually or in combination |
E 410 | Locust bean gum | Weaning foods Gluten-free cereal-based foods | 10 g/kg individually or in combination 20 g/kg individually or in combination |
E 412 | Guar gum | Weaning foods Gluten-free cereal-based foods | 10 g/kg individually or in combination 20 g/kg individually or in combination |
E 414 | Acacia gum (gum arabic) | Weaning foods Gluten-free cereal-based foods | 10 g/kg individually or in combination 20 g/kg individually or in combination |
E 415 | Xanthan gum | Weaning foods Gluten-free cereal-based foods | 10 g/kg individually or in combination 20 g/kg individually or in combination |
E 440 | Pectins | Weaning foods Gluten-free cereal-based foods | 10 g/kg individually or in combination 20 g/kg individually or in combination |
E 551 | Silicon dioxide | Dry cereals | 2 g/kg |
E 334 | Tartaric acid(60) | Biscuits and rusks | 5 g/kg as a residue |
E 335 | Sodium tartrate(60) | Biscuits and rusks | 5 g/kg as a residue |
E 336 | Potassium tartrate(60) | Biscuits and rusks | 5 g/kg as a residue |
E 354 | Calcium tartrate(60) | Biscuits and rusks | 5 g/kg as a residue |
E 450a | Disodium diphosphate | Biscuits and rusks | 5 g/kg as a residue |
E 575 | Glucono-delta-lactone | Biscuits and rusks | 5 g/kg as a residue |
E 1404 | Oxidised starch | Weaning foods | 50 g/kg |
E 1410 | Monostarch phosphate | Weaning foods | 50 g/kg |
E 1412 | Distarch phosphate | Weaning foods | 50 g/kg |
E 1413 | Phosphated distarch phosphate | Weaning foods | 50 g/kg |
E 1414 | Acetylated distarch phosphate | Weaning foods | 50 g/kg |
E 1420 | Acetylated starch | Weaning foods | 50 g/kg |
E 1422 | Acetylated distarch adipate | Weaning foods | 50 g/kg |
E 1450 | Starch sodium octenyl succinate | Weaning foods | 50 g/kg |
The tables in Parts 1 to 3 of this Schedule are applicable.
Regulation 10(1)
Column 1 | Column 2 | Column 3 |
---|---|---|
Regulations and order revoked | References | Extent of revocation |
The Meat (Treatment) Regulations (Northern Ireland) 1964 | S.R. & O. (N.I.) 1964 No. 6 | The whole Regulations |
The Mineral Hydrocarbons in Food Regulations (Northern Ireland) 1966 | S.R. & O. (N.I.) 1966 No. 200 | In regulation 2(1), the definition of “dried fruit” |
The Solvents in Food Regulations (Northern Ireland) 1967 | S.R. & O. (N.I.) 1967 No. 282 | The whole Regulations |
The Specified Sugar Products Regulations (Northern Ireland) 1976 | S.R. 1976 No. 165 | In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted anti-foaming agent”, “permitted emulsifier” and “permitted preservative”. In the proviso to regulation 9, paragraph (d). Schedule 3. |
The Cocoa and Chocolate Products Regulations (Northern Ireland) 1976 | S.R. 1976 No. 183 | In regulation (2)1, the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”. In Schedule 2, Part I. |
The Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 1977 | S.R. 1977 No. 182 | In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”. Regulation 2(2). Regulation 6(a). In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e). Schedule 3 |
The Condensed Milk and Dried Milk Regulations (Northern Ireland) 1977 | S.R. 1977 No. 196 | In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier” . Regulation 2(4). Regulation 5A(e). Schedule 2. |
The Antioxidants in Food Regulations (Northern Ireland) 1978 | S.R. 1978 No. 112 | The whole Regulations. |
The Coffee and Coffee Products Regulations (Northern Ireland) 1979 | S.R. 1979 No. 51 | In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”. Regulation 5A(d) |
The Antioxidants in Food (Amendment) Regulations (Northern Ireland) 1981 | S.R. 1981 No. 191 | The whole Regulations. |
The Solvents in Food (Amendment) Regulations (Northern Ireland) 1981 | S.R. 1981 No. 192 | The whole Regulations. |
The Miscellaneous Additives in Food Regulations (Northern Ireland) 1981 | S.R. 1981 No. 193 | The whole Regulations. |
The Jam and Similar Products Regulations (Northern Ireland) 1982 | S.R. 1982 No. 105 | Regulation 11(5). Regulation 12(2). In regulation 12(2C), the words “Subject to paragraph (2D),”. Regulation 12(2D) and (3). In regulation 14(1) and (2), the figure “, II”. Regulation 15. In Schedule 1, in entry 13 relating to mincemeat, in column 2, paragraph (c). Schedule 2, Part II. In Schedule 2, Part III, in the heading the words “, other than preservatives,” and all the entries following the entry for edible oils and fats, except the entry for liquid pectin. The Note to Schedule 2. Schedule 3. In Schedule 4, paragraph (e). |
The Miscellaneous Additives in Food (Amendment) Regulations (Northern Ireland) 1982 | S.R. 1982 No. 258 | The whole Regulations. |
The Cocoa and Chocolate Products (Amendment) Regulations (Northern Ireland) 1982 | S.R. 1982 No. 349 | Regulation 2(5). The Schedule. |
The Fruit Juices and Fruit Nectars (Amendment) Regulations (Northern Ireland) 1983 | S.R. 1983 No. 48 | Regulation 8. |
The Meat Products and Spreadable Fish Products Regulations (Northern Ireland) 1984 | S.R. 1984 No. 408 | In regulation 2(1), in the definition of “additive”, the words from “in so far as their use” to the end. |
The Food (Revision of Penalties and Mode of Trial) Regulations (Northern Ireland) 1987 | S.R. 1987 No. 38 | In Schedule 1, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978 and the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981. |
The Condensed Milk and Dried Milk (Amendment) Regulations (Northern Ireland) 1987 | S.R. 1987 No. 65 | Regulation 2(b). |
The Preservatives in Food Regulations (Northern Ireland) 1989 | S.R. 1989 No 152 | The whole Regulations. |
The Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989 | S.R. 1989 No. 308 | The whole Regulations. |
The Preservatives in Food (Amendment) Regulations (Northern Ireland) 1989 | S.R. 1989 No. 460 | The whole Regulations. |
The Jam and Similar Products (Amendment) Regulations (Northern Ireland) 1990 | S.R. 1990 No. 388 | Regulation 2(6)(a) and (c), (7), (9)(c) and (d). |
The Food Safety (Northern Ireland) Order 1991 (Consequential Modifications) Order (Northern Ireland) 1991 | S.R. 1991 No. 203 | Article 12. In Part I of Schedule 1, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 2, the references to the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 3, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978 and the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981. In Schedule 4, the reference to the Meat (Treatment) Regulations (Northern Ireland) 1964. In Schedule 5, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 6, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 10, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. |
The Fruit Juices and Fruit Nectars (Amendment) Regulations (Northern Ireland) 1991 | S.R. 1991 No. 251 | Regulation 2(5)(a) and (7). |
The Food Safety (Exports) Regulations (Northern Ireland) 1991 | S.R. 1991 No. 344 | In the Schedule, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989 |
The Antioxidants in Food (Amendment) Regulations (Northern Ireland) 1991 | S.R. 1991 No. 495 | The whole Regulations. |
The Emulsifiers and Stabilisers in Food (Amendment) Regulations (Northern Ireland) 1992 | S.R. 1992 No. 67 | The whole Regulations. |
The Food Additives Labelling Regulations (Northern Ireland) 1992 | S.R. 1992 No. 417 | Regulation 7(2), (3) and (5). |
The Emulsifiers and Stabilisers in Food (Amendment) Regulations (Northern Ireland) 1993 | S.R. 1993 No. 236 | The whole Regulations. |
(This note is not part of the Regulations.)
These Regulations implement European Parliament and Council Directive 95/2/EC (O.J. No. L61, 18.3.95, p. 1) on food additives other than colours and sweeteners (which has to be read with Council Directive 89/107/EEC (O.J. No. L40, 11.2.89, p. 27) on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption.
The principal provisions of the Regulations—
(1) prohibit the use in or on any food of any miscellaneous additive (as defined in regulation 2(1)) other than a permitted miscellaneous additive (also defined in regulation 2(1)) (regulation 3(1));
(2) prohibit the use in or on any food of any permitted miscellaneous additive otherwise than in accordance with the Regulations (regulation 3(2) to (5) and (7));
(3) restrict the use of miscellaneous additives primarily as a carrier or carrier solvent (regulation 3(6)) and the presence of such additives in certain food (regulation 3(8));
(4) prohibit the sale for use in or on food, or the sale direct to the consumer, of any miscellaneous additive other than a permitted miscellaneous additive (regulation 5(1) and (3));
(5) restrict the sale of miscellaneous additives for use primarily as a carrier or carrier solvent (regulation 5(2)) and the sale of food additives in combination with miscellaneous additives which have been so used (regulation 5(5));
(6) prohibit the sale of any food containing any added miscellaneous additive other than a permitted miscellaneous additive used or present in accordance with regulation 3 (regulation 5(4)).
Pending adoption of specific purity criteria for all permitted miscellaneous additives in accordance with Article 3(3)(a) of Directive 89/107/EEC, the purity criteria specified or referred to in Schedule 5 apply (definition of “purity criteria” in regulation 2(1)).
The Regulations also—
(a)make provision in relation to compound foods (regulation 4);
(b)make provision in relation to the condemnation of food (regulation 6);
(c)create offences, prescribe a penalty and provide for enforcement of the Regulations (regulation 7);
(d)provide a defence in relation to exports, in implementation of Articles 2 and 3 of Council Directive 89/397/EEC (O.J. No. L186, 30.6.89, p. 23) on the official control of foodstuffs, as read with the ninth recital to that Directive (regulation 8);
(e)incorporate specified provisions of the Food Safety (Northern Ireland) Order 1991 (regulation 9);
(f)revoke the Regulations and order specified in Schedule 9 to the extent specified in that Schedule, and make consequential amendments (regulation 10);
(g)contain a transitional provision and exemptions (regulation 11).
See S.I. 1991/762 (N.I. 7) Article 2(2) for the definitions of “the Department concerned” and “regulations” and with respect to the powers conferred on each Department jointly and severally by virtue of those definitions
O.J. No. L40, 11.2.89, p. 27
O.J. No. L186, 30.6.89, p. 27
O.J. No. L61, 18.3.95, p. 1
O.J. No. L248, 14.10.95, p. 60
O.J. No. L229, 30.8.80, p. 11
O.J. No. L319, 7.11.81, p. 19
O.J. No. L337, 31.12.91, p. 48
S.R. & O. (N.I.) 1966 No. 200; the relevant amending Regulations are S.R. 1991 No. 344
S.R. 1976 No. 165; the relevant amending Regulations are S.R. 1981 No. 305 and S.R. 1996 No. 49
S.R. 1976 No. 183; the relevant amending Regulations are S.R. 1982 No. 349
S.R. 1977 No. 182; the relevant amending Regulations are S.R. 1983 No. 48 and S.R. 1991 No. 251
S.R. 1977 No. 196; the relevant amending Regulations are S.R. 1987 No. 65
S.R. 1979 No. 51; the relevant amending Regulations are S.R. 1982 No. 298, S.R. 1988 No. 23 and S.R. 1991 No. 203
S.R. 1982 No. 105; the relevant amending Regulations are S.R. 1983 No. 265, S.R. 1990 No. 388, S.R. 1996 No. 48 and S.R. 1996 No. 49
S.R. 1984 No. 408; the relevant amending Regulations are S.R. 1996 No. 48 and S.R. 1996 No. 49
S.R. 1992 No. 417; the relevant amending Regulations are S.R. 1996 No. 48 and S.R. 1996 No. 49
O.J. No. L149, 14.6.91, pp. 1-9
O.J. No. L84, 27.3.87, p. 1
In edible parts
O.J. No. L205, 13.8.79, p. 5
O.J. No. L356, 27.12.73, p. 71
O.J. No. L373, 31.12.88, p. 59
O.J. No. L231, 13.8.92, p. 1
O.J. No. L176, 3.7.84, p. 6
O.J. No. L54, 5.3.79, p. 1
This substance may be present naturally in certain cheeses as a result of fermentation processes
When labelled ‘for food use', nitrite may only be sold in a mixture with salt or a salt substitute
Expressed as NaNO2 Back [32]
Residual amount at point of sale to the final consumer, expressed as NaNO2 Back [33]
Expressed as NaNO3 Back [34]
Residual amount nitrite formed from nitrate included, expressed as NaNO2 Back [35]
Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
When combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally
E 338 only
E 341 (ii) only
E 341 (iii) only
O.J. No. L228, 16.8.73, p. 23
E 493 only
E 492 only
Asbestos free
E 553b only
If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally
Authorised until 31st December 1997 in accordance with Article 5 of Directive 89/107/EEC pending consideration for inclusion in Directive 95/2/EC
O.J. No. L352, 13.12.86, p. 45
O.J. No. L223, 14.8.78, p. 30
O.J. No. L297, 23.10.82, p. 31
O.J. No. L326, 24.11.90, p. 58
O.J. No. L178, 28.7.95, p. 1
O.J. No. L55, 29.2.92, p. 96
O.J. No. L221, 12.8.74, p. 10
O.J. No. L229, 30.8.80, p. 1
Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Schedule 7
O.J. No. L224, 30.9.93, p. 23
O.J. No. L24, 30.1.76, p. 49
L(+)-form only
L(+)-form only
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Y Diweddaraf sydd Ar Gael (diwygiedig):Y fersiwn ddiweddaraf sydd ar gael o’r ddeddfwriaeth yn cynnwys newidiadau a wnaed gan ddeddfwriaeth ddilynol ac wedi eu gweithredu gan ein tîm golygyddol. Gellir gweld y newidiadau nad ydym wedi eu gweithredu i’r testun eto yn yr ardal ‘Newidiadau i Ddeddfwriaeth’.
Gwreiddiol (Fel y’i Deddfwyd neu y’i Gwnaed): Mae'r wreiddiol fersiwn y ddeddfwriaeth fel ag yr oedd pan gafodd ei deddfu neu eu gwneud. Ni wnaed unrhyw newidiadau i’r testun.
Gallwch wneud defnydd o ddogfennau atodol hanfodol a gwybodaeth ar gyfer yr eitem ddeddfwriaeth o’r tab hwn. Yn ddibynnol ar yr eitem ddeddfwriaeth sydd i’w gweld, gallai hyn gynnwys: