Chwilio Deddfwriaeth

The Miscellaneous Food Additives Regulations 1995

 Help about what version

Pa Fersiwn

  • Y Diweddaraf sydd Ar Gael (Diwygiedig)
  • Gwreiddiol (a wnaed Fel)

Rhagor o Adnoddau

Status:

Dyma’r fersiwn wreiddiol (fel y’i gwnaed yn wreiddiol). Dim ond ar ei ffurf wreiddiol y mae’r eitem hon o ddeddfwriaeth ar gael ar hyn o bryd.

Regulations 2(1) and 3(2) to (4) and (7)

SCHEDULE 1MISCELLANEOUS ADDITIVES GENERALLY PERMITTED FOR USE IN FOODS NOT REFERRED TO IN SCHEDULE 6, 7 OR 8

Notes

(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 atquantum satisin 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 260Acetic acid
E 261Potassium acetate
E 262

Sodium acetates

(i)

Sodium acetate

(ii)

Sodium hydrogen acetate (sodium diacetate)

E 263Calcium acetate
E 270Lactic acid
E 290Carbon dioxide
E 296Malic acid
E 300Ascorbic acid
E 301Sodium ascorbate
E 302Calcium ascorbate
E 304

Fatty acid esters of ascorbic acid

(i)

Ascorbyl palmitate

(ii)

Ascorbyl stearate

E 306Tocopherol-rich extract
E 307Alpha-tocopherol
E 308Gamma-tocopherol
E 309Delta-tocopherol
E 322Lecithins
E 325Sodium lactate
E 326Potassium lactate
E 327Calcium lactate
E 330Citric 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 334Tartaric acid (L(+)−)
E 335

Sodium tartrates

(i)

Monosodium tartrate

(ii)

Disodium tartrate

E 336

Potassium tartrates

(i)

Monopotassium tartrate

(ii)

Dipotassium tartrate

E 337Sodium potassium tartrate
E 350

Sodium malates

(i)

Sodium malate

(ii)

Sodium hydrogen malate

E 351Potassium malate
E 352

Calcium malates

(i)

Calcium malate

(ii)

Calcium hydrogen malate

E 354Calcium tartrate
E 380Triammonium citrate
E 400Alginic acid
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
E 404Calcium alginate
E 406Agar
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 413Tragacanth
E 414Acacia gum (gum arabic)
E 415Xanthan gum
E 417Tara gum
E 418Gellan gum
E 422Glycerol
E 440

Pectins

(i)

pectin

(ii)

amidated pectin

E 460

Cellulose

(i)

Microcrystalline cellulose

(ii)

Powdered cellulose

E 461Methyl cellulose
E 463Hydroxypropyl cellulose
E 464Hydroxypropyl methyl cellulose
E 465
Ethyl methyl cellulose
E 466Carboxy methyl cellulose Sodium carboxy methyl cellulose
E 470aSodium, potassium and calcium salts of fatty acids
E 470bMagnesium salts of fatty acids
E 471Monoand diglycerides of fatty acids
E 472aAcetic acid esters of monoand diglycerides of fatty acids
E 472bLactic acid esters of monoand diglycerides of fatty acids
E 472cCitric acid esters of monoand diglycerides of fatty acids
E 472dTartaric acid esters of monoand diglycerides of fatty acids
E 472eMonoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids
E 472fMixed acetic and tartaric acid esters of monoand 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 507Hydrochloric acid
E 508Potassium chloride
E 509Calcium chloride
E 511Magnesium chloride
E 513Sulphuric acid
E 514

Sodium sulphates

(i)

Sodium sulphate

(ii)

Sodium hydrogen sulphate

E 515

Potassium sulphates

(i)

Potassium sulphate

(ii)

Potassium hydrogen sulphate

E 516Calcium sulphate
E 524Sodium hydroxide
E 525Potassium hydroxide
E 526Calcium hydroxide
E 527Ammonium hydroxide
E 528Magnesium hydroxide
E 529Calcium oxide
E 530Magnesium oxide
E 570Fatty acids
E 574Gluconic acid
E 575Glucono-delta-lactone
E 576Sodium gluconate
E 577Potassium gluconate
E 578Calcium gluconate
E 640Glycine and its sodium salt
E 938Argon
E 939Helium
E 941Nitrogen
E 942Nitrous oxide
E 948Oxygen
E 1200Polydextrose
E 1404Oxidised starch
E 1410Monostarch phosphate
E 1412Distarch phosphate
E 1413Phosphated distarch phosphate
E 1414Acetylated distarch phosphate
E 1420Acetylated starch
E 1422Acetylated distarch adipate
E 1440Hydroxy propyl starch
E 1442Hydroxy propyl distarch phosphate
E 1450Starch sodium octenyl succinate

Regulations 2(1) and 3(5)

SCHEDULE 2CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

PART ASorbates, benzoates and p-hydroxybenzoates

EC No.NameAbbreviation

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:

  • Sa + Ba: Sa and Ba used singly or in combination

  • Sa + PHB: Sa and PHB used singly or in combination

  • Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.

3.

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.

(1)

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

E 200

E 202

E 203

Sorbic acid

Potassium sorbate

Calcium sorbate

} Sa

E 210

E 211

E 212

E 213

Benzoic acid

Sodium benzoate

Potassium benzoate

Calcium benzoate

} Ba(1)

E 214

E 215

E 216

E 217

E 218

E 219

Ethyl p-hydroxybenzoate

Sodium ethyl p-hydroxybenzoate

Propyl p-hydroxybenzoate

Sodium propyl p-hydroxybenzoate

Methyl p-hydroxybenzoate

Sodium methyl p-hydroxybenzoate

} PHB
FoodMaximum level (mg/kg or mg/l as appropriate)
SaBaPHBSa + BaSa + PHBSa + Ba + PHB
Wine-based flavoured drinks including products covered by Regulation (EEC) No. 1601/91(1)200
Non-alcoholic flavoured drinks (excluding dairy-based drinks)300150250 Sa+ 150 Ba
Liquid tea concentrates and liquid fruit and herbal infusion concentrates600
Grape juice, unfermented, for sacramental use2000
Wines as referred to in Regulation (EEC) No. 822/87(2); alcohol-free wine; fruit wine (including alcohol-free);made wine; cider and perry (including alcohol-free)200
Sød… Saft or Sødet… Saft500200
Alcohol-free beer in keg200
Mead200
Spirits with less than 15% alcohol by volume200200400
Fillings of ravioli and similar products1000
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads;Mermeladas5001000
Candied, crystallised and glacé fruit and vegetables1000
Dried fruit1000
FrugtgrødandRote Grütze1000500
Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled1000
Vegetables in vinegar, brine or oil (excluding olives)2000
Potato dough and pre-fried potato slices2000
Gnocchi1000
Polenta200
Olives and olive-based preparations1000
Jelly coatings of meat products (cooked, cured or dried); Paté1000
Surface treatment of dried meat productsquantum satis
Semi-preserved fish products including fish roe products2000
Salted, dried fish200
Shrimps, cooked2000
Crangon crangonandCrangon vulgaris,cooked6000
Cheese, pre-packed, sliced1000
Unripened cheese1000
Processed cheese2000
Layered cheese and cheese with added foods1000
Non-heat-treated dairy-based desserts300
Curdled milk1000
Liquid egg (white, yolk or whole egg)5000
Dehydrated, concentrated, frozen and deep-frozen egg products1000
Pre-packed sliced bread and rye-bread2000
Partially baked, pre-packed bakery wares intended for retail sale2000
Fine bakery wares with a water activity of more than 0.652000
Cerealor potato-based snacks and coated nuts1000 (max. 300 PHB)
Batters2000
Confectionery (excluding chocolate)1500 (max. 300 PHB)
Chewing gum1500
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 more1000
Fat emulsions with a fat content less than 60%2000
Emulsified sauces with a fat content of 60% or more1000
Emulsified sauces with a fat content less than 60%2000
Non-emulsified sauces1000
Prepared salads1500
Mustard1000
Seasonings and condiments1000
Liquid soups and broths (excluding canned)500
Aspic1000500
Liquid dietary food supplements2000
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 meal1500

PART BSulphur dioxide and sulphites

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 220Sulphur dioxide
E 221Sodium sulphite
E 222Sodium hydrogen sulphite
E 223Sodium metabisulphite
E 224Potassium metabisulphite
E 226Calcium sulphite
E 227Calcium hydrogen sulphite
E 228Potassium hydrogen sulphite
FoodMaximum level (mg/kg or mg/l as appropriate) Expressed as SO2
Burger meatwith a minimum vegetable and/or cereal content of 4%450
Breakfast sausages450
Longaniza frescaandButifarra fresca450
Dried salted fish of the `Gadidae' species200
Crustaceans and cephalopods – fresh, frozen and deep-frozen crustaceans,150(3)
penaeidae solenceridae, aristeidaefamily:
up to 80 units150(3)
between 80 and 120 units200(3)
over 120 units300(3)
cooked50(3)
Dry biscuit50
Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)50
Sago30
Pearl barley30
Dehydrated granulated potatoes400
Cereal-and potato-based snacks50
Peeled potatoes50
Processed potatoes (including frozen and deep-frozen potatoes)100
Potato dough100
White vegetables, dried400
White vegetables, processed (including frozen and deep-frozen white vegetables)50
Dried ginger150
Dried tomatoes200
Horseradish pulp800
Onion, garlic and shallot pulp300
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine)100
Golden peppers in brine500
Processed mushrooms (including frozen mushrooms)50
Dried mushrooms100
Dried fruits
apricots, peaches, grapes, prunes and figs2000
bananas1000
apples and pears600
other (including nuts in shell)500
Dried coconut50
Candied, crystallised or glacé fruit, vegetables, angelica and citrus peel100
Jam, jelly and marmalade as defined in Directive 79/693/EEC(4) (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products50
Jams, jelliesandmarmaladesmade with sulphited fruit100
Fruit-based pie fillings100
Citrus-juice-based seasonings200
Concentrated grape juice for home wine-making2000
Mostarda di frutta100
Jellying fruit extract, liquid pectin for sale to the final consumer800
Bottled whiteheart cherries, rehydrated dried fruit and lychees100
Bottled, sliced lemon250
Sugars as defined in Directive 73/437/EEC(5) except glucose syrup, whether or not dehydrated15
Glucose syrup, whether or not dehydrated20
Treacle and molasses70
Other sugars40
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 establishments50
Lime and lemon juice350
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 groselha250
Non-alcoholic flavoured drinks containing fruit juice20 (carry-over from concentrates only)
Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup50
Grape juice, unfermented, for sacramental use70
Glucose-syrup-based confectionery50 (carry-over from the glucose syrup only)
Beer including low-alcohol and alcohol-free beer20
Beer with a second fermentation in the cask50
Wines

in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88(6), (EEC) No. 2332/92(7) and (EEC) No. 1873/84(8) 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(9).

Alcohol-free wine200
Made wine260
Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free products)200
Mead200
Fermentation vinegar170
Mustard, excluding Dijon mustard250
Dijon mustard500
Gelatin50
Vegetableand cereal-protein-based meat, fish and crustacean analogues200

PART COther preservatives

EC No.NameFoodMaximum level
E 230Biphenyl, diphenylSurface treatment of citrus fruits70 mg/kg

E 231

E 232

Orthophenyl phenol }

Sodium orthophenyl phenol }

Surface treatment of citrus fruits12 mg/kg individually or in combination expressed as orthophenyl phenol
E 233ThiabendazoleSurface treatment of: citrus fruit bananas6 mg/kg 3 mg/kg
E 234Nisin(10)

Semolina and tapioca puddings and similar products

Ripened cheese and processed cheese

Clotted cream

3 mg/kg

12.5 mg/kg

10 mg/kg

E 235NatamycinSurface treatment of: hard, semi-hard and semi-soft cheese dried, cured sausages} 1 mg/dm2 surface (not present at a depth of 5 mm)
E 239Hexamethylene tetramineProvolonecheese25 mg/kg residual amount, expressed as formaldehyde
E 242Dimethyl dicarbonateNon-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate} 250 mg/l ingoing amount, residues not detectable

E 284

E 285

Boric acid

Sodium tetraborate (borax)

Sturgeons' eggs (Caviar)4 g/kg expressed as boric acid
EC No.NameFoodIndicative ingoing amount mg/kgResidual amount mg/kg

E 249

E 250

Potassium nitrite(11)

Sodium nitrite(11)

Non-heat-treated, cured, dried meat products

Other cured meat products Canned meat productsFoie gras, foie gras entier, blocs de foie gras

Cured bacon

150(12)

150(12)

50(13)

100(13)

175(13)

E 251

E 252

Sodium nitrate

Potassium nitrate

Cured meat products Canned meat products

Hard, semi-hard and semi-soft cheese Dairy-based cheese analogue

Pickled herring and sprat

300

250(14)

50(14)

200(15)

E 280

E 281

E 282

E 283

Propionic acid(16)

Sodium propionate(16)

Calcium propionate(16)

Potassium propionate(16)

Pre-packed sliced bread and rye bread

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 andpitta

Christmas puddingPre-packed bread

3000 mg/kg expressed as propionic acid

2000 mg/kg expressed as propionic acid

1000 mg/kg expressed as propionic acid

E 1105LysozymeRipened cheesequantum satis

PART DOther antioxidants

EC No.NameFoodMaximum 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

Cake mixes Cereal-based snack foods Milk powder for vending machines Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Seasonings and condiments Pre-cooked cereals

Dehydrated granulated potatoes

Chewing gum Dietary supplements

200(17) (gallates and BHA, individually or in combination)

100(17)

(BHT) both expressed on fat

200 (gallates and BHA, individually or in combination)

expressed on fat

25 (gallates and BHA, individually or in combination)

400 (gallates, BHT and BHA, individually or in combination)

E 315

E 316

Erythorbic acid

Sodium erythorbate

Semi-preserved and preserved meat products

Preserved and semi-preserved fish products Frozen and deep-frozen fish with red skin

500 expressed as erythorbic acid

1500 expressed as erythorbic acid

Regulations 2(1) and 3(5)

SCHEDULE 3OTHER PERMITTED MISCELLANEOUS ADDITIVES

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.

EC No.NameFoodMaximum level
E 297Fumaric 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 wares2.5 g/kg
Sugar confectionery1 g/kg
Gel-like desserts Fruit-flavoured desserts Dry powdered dessert mixes4 g/kg
Instant powders for fruit based drinks1 g/l
Instant tea powder1 g/l
Chewing gum2 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).

E 338

E 339

E 340

E 341

E 450

E 451

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

Non-alcoholic flavoured drinks

Sterilised and UHT milk

Partly dehydrated milk with less than 28% solids

Partly dehydrated milk with more than 28% solids

Dried milk and dried skimmed milk

Pasteurised, sterilised and UHT creams

Whipped cream and vegetable fat analogues

Unripened cheese (exceptMozzarella)

Processed cheese and processed cheese analogues

Meat Products

Sport drinks and prepared table waters

Dietary supplements

Salt and its substitutes

Vegetable protein drinks

Beverage whiteners

Beverage whiteners for vending machines

Edible ices

700 mg/l(18)

1 g/l

1 g/kg

1.5 g/kg

2.5 g/kg

5 g/kg

5 g/kg

2 g/kg

20 g/kg

5 g/kg

0.5 g/l

quantum satis

10 g/kg

20 g/l

30 g/kg

50 g/kg

1 g/kg

E 452

Polyphosphates

(i)

Sodium polyphosphate

(ii)

Potassium polyphosphate

(iii)

Sodium calcium polyphosphate

(iv)

Calcium polyphosphates

Desserts

Dry powdered dessert mixes

Fine bakery wares

Flour

Flour, self raising

Soda bread

Liquid egg (white, yolk or whole egg)

Sauces

Soups and broths

Tea and herbal infusions

Cider and perry

Chewing gum

Dried powdered foods

Chocolate and malt dairy-based drinks

Alcoholic drinks (excluding wine and beer)

Breakfast cereals

Snacks

Surimi

Fish and crustacean paste

Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)

Special formulae for particular nutritional uses

Glazings for meat and vegetable products

Sugar confectionery

Icing sugar

Noodles

Batters

Fillets of unprocessed fish, frozen and deep-frozen

Frozen and deep-frozen crustacean products

Processed potato products (including frozen, deep-frozen, chilled and dried processed products)

3 g/kg

7 g/kg

20 g/kg

2.5 g/kg

20 g/kg

20 g/kg

10 g/kg

5 g/kg

3 g/kg

2 g/l

2 g/l

quantum satis(19)

10 g/kg(20)

2 g/l

1 g/l

5 g/kg

5 g/kg

1 g/kg

5 g/kg

3 g/kg

5 g/kg

4 g/kg

5 g/kg

10 g/kg

2 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

E 431Polyoxyethylene (40) stearate(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
E 353Metatartaric acidWine in accordance with Regulatins (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations
Made wine100 mg/l

E 355

E 356

E 357

Adipic acid

Sodium adipate

Potassium adipate

Fillings and toppings for fine bakery wares

Dry powdered dessert mixes

Gel-like desserts

Fruit-flavoured desserts

Powders for home preparation of drinks

2 g/kg

1 g/kg

6 g/kg

1 g/kg

10 g/l

expressed as adipic acid

E 363Succinic acid

Desserts

Soups and broths

Powders for home preparation of drinks

6 g/kg

5 g/kg

3 g/l

E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

Emulsified sauces

Canned and bottled pulses, legumes, mushrooms and artichokes

Canned and bottled crustaceans and molluscs

Canned and bottled fish

Minarine

Frozen and deep-frozen crustaceans

75 mg/kg

250 mg/kg

75 mg/kg

75 mg/kg

100 mg/kg

75 mg/kg

E 405Propane-1,2-diol alginate

Fat emulsions

Fine bakery wares

Fillings, toppings and coatings for fine bakery wares and desserts

Sugar confectionery

Water-based edible ices

Cereal-and potato-based snacks

Sauces

Beer

Chewing gum

Fruit and vegetable preparations

Non-alcoholic flavoured drinks

Emulsified liqueur

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

Dietary food supplements

3 g/kg

2 g/kg

5 g/kg

1.5 g/kg

3 g/kg

3 g/kg

8 g/kg

100 mg/l

5 g/kg

5 g/kg

300 mg/l

10 g/l

1.2 g/kg

1 g/kg

E 416Karaya gumCerealand potato-based snacks

Nut coatings

Fillings, toppings and coatings for fine bakery wares

Desserts

Emulsified sauces

Egg-based liqueurs

Dietary food supplements

Chewing gum

5 g/kg

10 g/kg

5 g/kg

6 g/kg

10 g/kg

10 g/l

quantum satis

5 g/kg

E 420

E 421

E 953

E 965

E 966

E 967

Sorbitol

(i)

Sorbitol

(ii)

Sorbitol syrup

Mannitol

Isomalt

Maltitol

(i)

Maltitol

(ii)

Maltitol syrup

Lactitol

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

E 433

E 434

E 435

E 436

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

Polyoxyethylene sorbitan monooleate (polysorbate 80)

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

Polyoxyethylene sorbitan monostearate (polysorbate 60)

Polyoxyethylene sorbitan tristearate (polysorbate 65)

Fine bakery wares

Fat emulsions for baking purposes

Milk and cream analogues

Edible ices

Desserts

Sugar confectionery

Emulsified sauces

Soups

Chewing gum

Dietary food supplements

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

3 g/kg

10 g/kg

5 g/kg

1 g/kg

3 g/kg

1 g/kg

5 g/kg

1 g/kg

5 g/kg

quantum satis1 g/kg

Individually or in combination

E 442Ammonium phosphatides

Cocoa and chocolate products as defined in Directive 73/241/EEC(21)

Cocoa-based confectionery

10 g/kg

10 g/kg

E 444Sucrose acetate isobutyrateNon-alcoholic flavoured cloudy drinks300 mg/l
E 445Glycerol esters of wood rosinsNon-alcoholic flavoured cloudy drinks100 mg/l

E 473

E 474

Sucrose esters of fatty acids

Sucroglycerides

Canned liquid coffee

Heat-treated meat products

Fat emulsions for baking purposes

Fine bakery wares

Beverage whiteners

Edible ices

Sugar confectionery

Desserts

Sauces

Soups and broths

Fresh fruits, surface treatment

Non-alcoholic aniseed-based drinks

Non-alcoholic coconut and almond drinks

Spirituous beverages (excluding wine and beer)

Powders for the preparation of hot beverages

Dairy-based drinks

Dietary food supplements

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

Chewing gum

1 g/l

5 g/kg

(on fat) 10 g/kg

10 g/kg

20 g/kg

5 g/kg

5 g/kg

5 g/kg

10 g/kg

2 g/kg

quantum satis5 g/l

5 g/l

5 g/l

10 g/l

5 g/l

quantum satis5 g/kg

10 g/kg

Individually or in combination

E 475Polyglycerol esters of fatty acids

Fine bakery wares

Emulsified liqueurs

Egg products

Beverage whiteners

Chewing gum

Fat emulsions

Milk and cream analogues

Sugar confectionery

Desserts

Dietary food supplements

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

Granola-type breakfast cereals

10 g/kg

5 g/l

1 g/kg

0.5 g/kg

5 g/kg

5 g/kg

5 g/kg

2 g/kg

2 g/kg

quantum satis5 g/kg

10 g/kg

E 476Polyglycerol polyricinoleate

Low and very low fat spreads and dressings

Cocoa-based confectionery, including chocolate

4 g/kg

5 g/kg

E 477Propane-1,2-diol esters of fatty acids

Fine bakery wares

Fat emulsions for baking purposes

Milk and cream analogues

Beverage whiteners

Edible ices

Sugar confectionery

Desserts

Whipped dessert toppings other than cream

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

10 g/kg

5 g/kg

1 g/kg

3 g/kg

5 g/kg

5 g/kg

30 g/kg

1 g/kg

E 479bThermally oxidised soya bean oil interacted with monoand diglycerides of fatty acidsFat emulsions for frying purposes5 g/kg

E 481

E 482

Sodium stearoyl-2-lactylate

Calcium stearoyl-2-lactylate

Fine bakery wares

Quick-cook rice

Breakfast cereals

Emulsified liqueur

Spirits with less than 15% alcohol by volume

Cereal-based snacks

Chewing gum

Fat emulsions

Desserts

Sugar confectionery

Beverage whiteners

Cerealand potato-based snacks

Minced and diced canned meat products

Powders for the preparation of hot beverages

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

Bread (except that referred to in Schedule 7)

Mostarda di frutta

5 g/kg

4 g/kg

5 g/kg

8 g/l

8 g/l

2 g/kg

2 g/kg

10g/kg

5 g/kg

5 g/kg

3 g/kg

5 g/kg

4 g/kg

2 g/l

2 g/kg

3 g/kg

2 g/kg

Individually or in combination

E 483Stearyl tartrate

Bakery wares (except breads referred to in Schedule 7)

Desserts

4 g/kg

5 g/kg

E 491

E 492

E 493

E 494

E 495

Sorbitan monostearate

Sorbitan tristearate

Sorbitan monolaurate

Sorbitan monooleate

Sorbitan monopalmitate

Fine bakery wares

Toppings and coatings for fine bakery wares

Jelly marmalade

Fat emulsions

Milk and cream analogues

Beverage whiteners

Liquid tea concentrates and liquid fruit and herbal infusions concentrates

Edible ices

Desserts

Sugar confectionery

Cocoa-based confectionery, including chocolate

Emulsified sauces

Dietary food supplements

Yeast for baking

Chewing gum

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal(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

10 g/kg

5 g/kg

25 mg/kg(22)

10 g/kg

5 g/kg

5 g/kg

0.5 g/l

0.5 g/kg

5 g/kg

5 g/kg

10 g/kg(23)

5 g/kg

quantum satis

quantum satis

5 g/kg

5 g/kg

Individually or in combination

E 512Stannous chlorideCanned and bottled white asparagus25 mg/kg as tin

E 520

E 521

E 522

E 523

Aluminium sulphate

Aluminium sodium sulphate

Aluminium potassium sulphate

Aluminium ammonium sulphate

Egg white

Candied, crystallised and glacé fruit and vegetables

30 mg/kg

200 mg/kg

Individually or in combination, expressed as aluminium

E 541Sodium aluminium phosphate, acidicFine bakery wares (sconesand sponge wares only)1 g/kg expressed as aluminium

E 535

E 536

E 538

Sodium ferrocyanide

Potassium ferrocyanide

Calcium ferrocyanide

Salt and its substitutes

20 mg/kg

Individually or in combination, expressed as anhydrous potassium ferrocyanide

E 551

E 552

E 553a

E 553b

E 554

E 555

E 556

E 559

Silicon dioxide Calcium silicate

(i)

Magnesium silicate

(ii)

Magnesium trisilicate(24)

Talc(24)

Sodium aluminium silicate

Potassium aluminium silicate

Calcium aluminium silicate

Aluminium silicate (Kaolin)

Dried powdered foods (including sugars)

Salt and its substitutes

Dietary food supplements

Foods in tablet and coated tablet form

Sliced hard cheese and sliced processed cheese

Chewing gum

Rice

Sausages (surface treatment only)

Moulded jelly sweets (surface treatment only)

10 g/kg

10 g/kg

quantum satis

quantum satis

10 g/kg

Individually or in combination

quantum satis(25)

E 579

E 585

Ferrous gluconate

Ferrous lactate

Olives darkened by oxidation150 mg/kg as iron

E 620

E 621

E 622

E 623

E 624

E 625

Glutamic acid

Monosodium glutamate

Monopotassium glutamate

Calcium diglutamate

Monoammonium glutamate

Magnesium diglutamate

Foods in general (except those referred to in Schedules 6, 7 and 8)

Condiments and seasonings

10 g/kg

Individually or in combination

quantum satis

E 626

E 627

E 628

E 629

E 630

E 631

E 632

E 633

E 634

E 635

Guanylic acid

Disodium guanylate

Dipotassium guanylate

Calcium guanylate

Inosinic acid

Disodium inosinate

Dipotassium inosinate

Calcium inosinate

Calcium 5'-ribonucleotides

Disodium 5'-ribonucleotides

Foods in general (except those referred to in Schedules 6, 7 and 8)

Seasonings and condiments

500 mg/kg individually or in combination, expressed as guanylic acid

quantum satis

E 900Dimethyl polysiloxane

Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products

Soups and broths

Oils and fats for frying

Confectionery (excluding chocolate)

Non-alcoholic flavoured drinks

Pineapple juice

Canned and bottled fruit and vegetables

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

Sød…saft

Batters

10 mg/kg

10 mg/kg

10 mg/kg

10 mg/kg

10 mg/l

10 mg/l

10 mg/kg

100 mg/kg

10 mg/l

10 mg/kg

E 901

E 902

E 903

E 904

Beeswax, white and yellow

Candelilla wax

Carnauba wax

Shellac

As glazing agents only for:

Confectionery (including chocolate)

Small products of fine bakery wares coated with chocolate

Snacks

Nuts

Coffee beans

Dietary food supplements

Fresh citrus fruits, melons, apples and pears (surface treatment only)

quantum satis

quantum satis

quantum satis

E 912

E 914

Montan acid esters

Oxidised polyethylene wax

Fresh citrus fruits (surface treatment only)quantum satis
E 927bCarbamideChewing gum without added sugars30 g/kg

E 950

E 951

E 957

Acesulfame-K

Aspartame

Thaumatin

Chewing gum with added sugars

800 mg/kg(26)

2500 mg/kg(26)

10 mg/kg(26) (as flavour enhancer only)

E 959Neohesperidine DC

Chewing gum with added sugars

Margarine

Minarine

Meat products

Fruit jellies

Vegetable proteins

150 mg/kg(26)

5 mg/kg (as flavour enhancer only)

E 999Quillaia extractWater-based flavoured non-alcoholic drinks200 mg/l calculated as anhydrous extract

E 1201

E 1202

Polyvinylpyrrolidone

Polyvinylpolypyrrolidone

Dietary food supplements in tablet and coated tablet formquantum satis
E 1505Triethyl citrateDried egg whitequantum satis

Propane(27)

Butane(27)

Iso-Butane(27)

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)

SCHEDULE 4PERMITTED CARRIERS AND CARRIER SOLVENTS

EC No.NameRestricted use
Propan-1,2-diol (propylene glycol)Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in or on the food)

E 422

E 420

E 421

E 953

E 965

E 966

E 967

Glycerol

Sorbitol

Mannitol

Isomalt

Maltitol

Lactitol

Xylitol

E 400-404Alginic acid and its sodium, potassium, calcium and ammonium salts

E 405

E 406

E 407

E 410

E 412

E 413

E 414

E 415

E 440

Propan-1,2-diol alginate

Agar

Carrageenan

Locust bean gum

Guar gum

Tragacanth

Acacia gum (gum arabic)

Xanthan gum

Pectins

E 432

E 433

E 434

E 435

E 436

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

Polyoxyethylene sorbitan monooleate (polysorbate 80)

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

Polyoxyethylene sorbitan monostearate (polysorbate 60)

Polyoxyethylene sorbitan tristearate (polysorbate 65)

Antifoaming agents, colours and fat-soluble antioxidants
E 442Ammonium phosphatidesAntioxidants

E 460

E 461

E 463

E 464

E 465

E 466

Cellulose (microcrystalline or powdered)

Methyl cellulose

Hydroxypropyl cellulose

Hydroxypropyl methyl cellulose

Ethyl methyl cellulose

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

E 322

E 470b

E 471

E 472a

E 472c

E 472e

E 473

E 475

Lecithins

Magnesium salts of fatty acids

Monoand diglycerides of fatty acids

Acetic acid esters of monoand diglycerides of fatty acids

Citric acid esters of monoand diglycerides of fatty acids

Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids

Sucrose esters of fatty acids

Polyglycerol esters of fatty acids

Colours and fat-soluble antioxidants

E 491

E 492

E 493

E 494

E 495

Sorbitan monostearate

Sorbitan tristearate

Sorbitan monolaurate

Sorbitan monooleate

Sorbitan monopalmitate

Colours and anti-foaming agents

E 1404

E 1410

E 1412

E 1413

E 1414

E 1420

E 1422

E 1440

E 1442

E 1450

Oxidised starch

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Hydroxy propyl starch

Hydroxy propyl distarch phosphate

Starch sodium octenyl succinate

E 170

E 263

E 331

E 332

E 341

E 501

E 504

E 508

E 509

E 511

E 514

E 515

E 516

E 517

Calcium carbonates

Calcium acetate

Sodium citrates

Potassium citrates

Calcium phosphates

Potassium carbonates

Magnesium carbonates

Potassium chloride

Calcium chloride

Magnesium chloride

Sodium sulphate

Potassium sulphate

Calcium sulphate

Ammonium sulphate

E 577

E 640

E 1505

E 1518

Potassium gluconate

Glycine and its sodium salt

Triethyl citrate

Glyceryl triacetate (triacetin)

E 551

E 552

Silicon dioxide

Calcium silicate

Emulsifiers and colours, max. 5%

E 553b

E 558

E 559

Talc

Bentonite

Aluminium silicate (Kaolin)

Colours, max. 5%
E 901BeeswaxColours
E 1200Polydextrose

E 1201

E 1202

Polyvinylpyrrolidone

Polyvinylpolypyrrolidone

Sweeteners

Regulations 2(1) and 11(3)

SCHEDULE 5PURITY CRITERIA

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.

  • E 170(i) Calcium carbonate

  • 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 inhydrochloric 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.

In the case of:—

  • E 200 Sorbic acid

  • E 202 Potassium sorbate

  • E 203 Calcium sorbate

  • E 210 Benzoic acid

  • E 211 Sodium benzoate

  • E 212 Potassium benzoate

  • E 213 Calcium benzoate

  • E 214 Ethyl p-hydroxybenzoate

    • Synonyms ... ... ... ... Ethyl 4-hydroxybenzoate Ethyl ester of p-hydroxybenzoic acid

  • E 215 Sodium ethyl p-hydroxybenzoate

    • Synonyms ... ... ... ... Ethyl 4-hydroxybenzoate, sodium salt Sodium ethyl para-hydroxybenzoate

  • E 216 Propyl p-hydroxybenzoate

    • Synonyms ... ... ... ... Propyl 4-hydroxybenzoate Propyl para-hydroxybenzoate n-propyl p-hydroxybenzoate

  • E 217 Sodium propyl p-hydroxybenzoate

    • Synonyms ... ... ... ... Propyl 4-hydroxybenzoate, sodium salt Sodium propyl para-hydroxybenzoate Sodium n-propyl p-hydroxybenzoate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC(28) as amended by Council Directive 67/428/EEC(29) and Council Directive 76/463/EEC(30).

In the case of:—

  • E 218 Methyl p-hydroxybenzoate

    • Synonyms ... ... ... ... Methyl 4-hydroxybenzoate Methyl para-hydroxybenzoate

  • E 219 Sodium methyl p-hydroxybenzoate

    • Synonyms ... ... ... ... Methyl 4-hydroxybenzoate, sodium salt Sodium methyl para-hydroxybenzoate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

In the case of:—

  • E 220 Sulphur dioxide

  • E 221 Sodium sulphite (anhydrous or heptahydrate)

  • E 222 Sodium hydrogen sulphite

    • Synonym ... ... ... ... Acid sodium sulphite

  • E 223 Sodium metabisulphite

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.

  • E 224 Potassium metabisulphite

    • The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC.

In the case of:—

  • E 226 Calcium sulphite

  • E 227 Calcium hydrogen sulphite

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

  • E 228 Potassium hydrogen sulphite

    • Synonyms ... ... ... ... Potassium bisulphite Potassium acid sulphite

    • The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 86/604/EEC(31).

In the case of:—

  • E 230 Biphenyl, diphenyl

  • E 231 Orthophenyl phenol

    • Synonym ... ... ... ... 2-Hydroxybiphenyl

  • E 232 Sodium orthophenyl phenol

    • Synonyms ... ... ... ... Sodium biphenyl-2-yl oxide Sodium orthophenylphenate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC.

  • E 233 Thiabendazole

    • 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.

  • E 234 Nisin

    • 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.

In the case of:—

  • E 239 Hexamethylene tetramine

    • Synonym ... ... ... ... Hexamine

  • E 249 Potassium nitrite

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

In the case of:—

  • E 250 Sodium nitrite

  • E 251 Sodium nitrate

  • E 252 Potassium nitrate

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:—

  • E 260 Acetic acid

  • E 261 Potassium acetate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC.

  • E 262(i) Sodium acetate

  • Sodium acetate, anhydrous

    • The criteria in the monograph for sodium acetate, anhydrous contained in the Food Chemicals Codex 1972 at page 718.

  • Sodium acetate

    • 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, Na2 CO3).

In the case of:—

  • E 262(ii) Sodium diacetate

    • Synonym ... ... ... ... Sodium hydrogen diacetate

  • E 263 Calcium acetate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC.

  • E 270 Lactic acid

    • The specific purity criteria for lactic acid contained in Council Directive 65/66/EEC.

In the case of:—

  • E 280 Propionic acid

  • E 281 Sodium propionate

  • E 282 Calcium propionate

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.

  • E 283 Potassium propionate

    • The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

  • E 290 Carbon dioxide

    • 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.

  • E 296 Malic acid

  • DL-Malic acid

    • The criteria in the monograph for malic acid contained in the Food Chemicals Codex 1972 at page 484 as amended by the Second Supplement to that Codex at page 27, except that the melting range shall be 130°C to 132°C (corrected) and that the method for determining the melting range shall be that specified or a method of equivalent accuracy.

  • L-Malic Acid

    • Description ... ... ... ... White or nearly white crystalline powder or granules

    • Content ... ... ... ... Not less than 99 per centum of C4H6O5.

    • Melting range ... ... ... ... 99°C to 101°C.

    • Specific rotation [α] 20°CD ... ... ... ... Not less than -2.4° and not more than -2.2° using a solution containing 8.5g L-malic and in 100 ml. water).

    • Maleic acid ... ... ... ... } ... ... ... ...

    • Fumaric acid ... ... ... ... } ... ... ... ... Shall comply with the limits given in the

    • Residue on ignition ... ... ... ... } ... ... ... ... monograph for malic acid in the Food

    • Water insoluble matter ... ... ... ... } ... ... ... ... Chemicals Codex 1972 at page 484.

  • E 297 Fumaric acid

    • The criteria in the monograph for fumaric acid contained in the Food Chemicals Codex 1972 at page 331.

In the case of:—

  • E 300 Ascorbic acid

  • E 301 Sodium ascorbate

  • E 302 Calcium ascorbate

  • E 304 Fatty acid esters of ascorbic acid

  • E 304(i) Ascorbyl palmitate

  • E 306 Tocopherol-rich extract

  • E 307 Alpha-tocopherol

  • E 308 Gamma-tocopherol

  • E 309 Delta-tocopherol

  • E 310 Propyl gallate

  • E 311 Octyl gallate

  • E 312 Dodecyl gallate

  • E 320 Butylated hydroxyanisole (BHA)

  • E 321 Butylated hydroxytoluene (BHT)

the appropriate specific purity criteria contained in Council Directive No. 78/664/EEC(32).

  • E 322 Lecithins

    • The specific purity criteria for lecithins contained in Council Directive No. 78/664/EEC as amended by Article 1.2 of Council Directive 82/712/EEC(33).

In the case of:—

  • E 325 Sodium lactate

  • E 326 Potassium lactate

  • E 327 Calcium lactate

  • E 330 Citric acid

  • E 331(i) Monosodium citrate

    • Synonym ... ... ... ... Sodium dihydrogen citrate

  • E 331(ii) Disodium citrate

  • E 331(iii) Trisodium citrate

  • E 332(i) Monopotassium citrate

    • Synonym ... ... ... ... Potassium dihydrogen citrate

  • E 332(ii) Tripotassium citrate

  • E 333(i) Monocalcium citrate

  • E 333(ii) Dicalcium citrate

  • E 333(iii) Tricalcium citrate

  • E 334 L-(+)-Tartaric acid

  • E 335(i) Monosodium L-(+)-tartrate

  • E 335(ii) Disodium L-(+)-tartrate

  • E 336(i) Monopotassium L-(+)-tartrate

  • E 336(ii) Dipotassium L-(+)-tartrate

  • E 337 Sodium Potassium L-(+)-tartrate

    • Synonym ... ... ... ... Potassium sodium tartrate

  • E 338 Phosphoric acid

    • Synonym ... ... ... ... Orthophosphoric acid

  • E 339(i) Monosodium phosphate

    • Synonym ... ... ... ... Monosodium orthophosphate

  • E 339(ii) Disodium phosphate

    • Synonyms ... ... ... ... Disodium orthophosphate Disodium hydrogen orthophosphate

  • E 339(iii) Trisodium phosphate

    • Synonym ... ... ... ... Trisodium orthophosphate

  • E 340(i) Monopotassium phosphate

    • Synonyms ... ... ... ... Monopotassium orthophosphate Potassium dihydrogen orthophosphate

  • E 340(ii) Dipotassium phosphate

    • Synonyms ... ... ... ... Dipotassium orthophosphate Dipotassium hydrogen orthophosphate

  • E 340(iii) Tripotassium phosphate

    • Synonym ... ... ... ... Tripotassium orthophosphate

  • E 341(i) Monocalcium phosphate

    • Synonyms ... ... ... ... Monocalcium orthophosphate Calcium tetrahydrogen diorthophosphate

  • E 341(ii) Dicalcium phosphate

    • Synonyms ... ... ... ... Dicalcium orthophosphate Calcium hydrogen orthophosphate

  • E 341(iii) Tricalcium phosphate

    • Synonyms ... ... ... ... Tricalcium orthophosphate Tricalcium diorthophosphate

the appropriate specific purity criteria contained in Council Directive no. 78/664/EEC.

  • E 350(i) Sodium malate

    • 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.

  • E 350(ii) Sodium hydrogen malate

    • 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.

  • E 351 Potassium malate

    • 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 0.05per centum calculated on the C4H4O5K2 content.

  • E 352(i) Calcium malate

    • 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.

  • E 352(ii) Calcium hydrogen malate

    • 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.

  • E 353 Metatartaric acid

    • 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

    • ... ... ... ... Not more than 1.5 × 10−2 at 430 nm. (determined using a filtered aqueous solution).

    • Identification ... ... ... ... Place 5 to 10mg 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 metartartaric 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°CD ... ... ... ... 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.

  • E 355 Adipic acid

    • The criteria in the monograph for adipic acid contained in the Food Chemicals Codex 1972 at page 21.

  • E 363 Succinic acid

    • The criteria in the monograph for succinic acid contained in the Food Chemicals Codex 1972 at page 800.

  • E 380 Triammonium citrate

    • Synonym ... ... ... ... Ammonium citrate

    • The criteria in the monograph for ammonium citrate contained in the British Pharmaceutical Codex 1973 at page 830.

  • E 385 Calcium disodium ethylenediamine N N N'N' tetra-acetate

    • Synonym ... ... ... ... Sodium calciumedetate.

    • The criteria in the monograph for sodium calciumedetate contained in the British Pharmacopoeia 1973 at page 425.

In the case of:—

  • E 400 Alginic acid

  • E 401 Sodium alginate

  • E 402 Potassium alginate

  • E 403 Ammonium alginate

  • E 404 Calcium alginate

  • E 405 Propane-1,2-diol alginate

    • Synonym ... ... ... ... Propylene glycol alginate

the appropriate specific purity criteria contained in Council Directive 78/663/EEC(34) as amended by Article 1.2(a) of Council Directive 82/504/EEC(35).

  • E 406 Agar

    • The specific purity criteria for agar contained in Council Directive 78/663/EEC.

  • E 407 Carrageenan

    • The specific purity criteria for carrageenan contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC(36).

In the case of:—

  • E 410 Locust bean gum

    • Synonym ... ... ... ... Carob gum

  • E 412 Guar gum

  • E 413 Tragacanth

  • E 414 Acacia

    • Synonym ... ... ... ... Gum arabic

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 415 Xanthan gum

    • 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.

  • E 416 Karaya gum

    • Synonym ... ... ... ... Sterculia gum.

    • The criteria in the monograph for karaya gum contained in the Food Chemicals Codex 1981 at page 157.

In the case of:—

  • E 420(i) Sorbitol

  • E 420(ii) Sorbitol syrup

  • E 421 Mannitol

the appropriate specific purity criteria contained in Commission Directive 95/31/EC(37).

  • E 422 Glycerol

    • As set out in the Annex to Council Directive 78/663/EEC.

  • E 432 Polyoxyethylene (20) sorbitan monolaurate

    • Synonym ... ... ... ... Polysorbate 20.

    • The criteria in the monograph for polysorbate 20 contained in the Food Chemicals Codex 1981 at page 234.

  • E 433 Polyoxyethylene (20) sorbitan monooleate

    • 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.

  • E 434 Polyoxyethylene (20) sorbitan monopalmitate

    • 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.

  • E 435 Polyoxyethylene (20) sorbitan monostearate

    • 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.

  • E 436 Polyoxyethylene (20) sorbitan tristearate

    • 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.

In the case of:—

  • E 440(i) Pectin

  • E 440(ii) Amidated pectin

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 442 Ammonium phosphatides

    • 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 rapeseed 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.

In the case of:—

  • E 450(i) Disodium diphosphate

  • E 450(ii) Trisodium diphosphate

  • E 450(iii) Tetrasodium diphosphate

  • E 450(v) Tetrapotassium diphosphate

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 450(vi) Dicalcium diphosphate

    • Synonyms ... ... ... ... Dicalcium pyrophosphate Calcium pyrophosphate

    • The criteria in the monograph for calcium pyrophosphate contained in the Food Chemicals Codex 1972 at page 153.

In the case of:—

  • E 451(i) Pentasodium triphosphate

  • E 451(ii) Pentapotassium triphosphate

  • E 452(i) Sodium polyphosphate

  • E 452(ii) Potassium polyphosphate

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 452(iv) Calcium polyphosphates

    • 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

      • n shall be not less than 2.

    • Content (expressed as P2O5) ... ... ... ... Not less than 50 per centum and not more than 71 per centum on 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.

  • E 460(i) Microcrystalline cellulose

    • 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.

  • E 460(ii) Powdered cellulose

    • 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.

In the case of:—

  • E 461 Methylcellulose

  • E 463 Hydroxypropylcellulose

  • E 464 Hydroxypropylmethylcellulose

  • E 465 Ethylmethylcellulose

    • Synonym ... ... ... ... Methylethylcellulose

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 466 Carboxymethylcellulose

    • Synonym ... ... ... ... Sodium carboxymethylcellulose.

    • The specific purity criteria for carboxymethylcellulose contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC.

In the case of:—

  • E 470a Sodium, potassium and calcium salts of fatty acids

  • E 471 Monoand diglycerides of fatty acids

  • E 472(a) Acetic acid esters of monoand diglycerides of fatty acids

    • Synonym ... ... ... ... Acetylated monoand diglycerides

  • E 472(b) Lactic acid esters of monoand diglycerides of fatty acids

    • Synonyms ... ... ... ... Lactylated monoand diglycerides Lactoglycerides

  • E 472(c) Citric acid esters of monoand diglycerides of fatty acids

    • Synonym ... ... ... ... Citroglycerides

  • E 472(d) Tartaric acid esters of monoand diglycerides of fatty acids

  • E 472(e) Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids

    • Synonym ... ... ... ... Monoand diacetyl tartaric acid esters of monoand diglycerides.

  • E 472(f) Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 473 Sucrose esters of fatty acids

    • 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(38).

  • E 474 Sucroglycerides

    • 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.

  • E 475 Polyglycerol esters of fatty acids

    • The specific purity criteria for polyglycerol esters of non-polymerised fatty acids contained in Council Directive 78/663/EEC.

  • E 476 Polyglycerol polyricinoleate

    • Synonym ... ... ... ... Polyglycerol esters of polycondensed fatty acids of castor oil

    • 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-, triand tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol.

    • Refractive index, n65D°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.

  • E 477 Propane-1,2-diol esters of fatty acids

    • 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.

In the case of:—

  • E 481 Sodium stearoyl-2-lactylate

  • E 482 Calcium stearoyl-2-lactylate

  • E 483 Stearyl tartrate

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 491 Sorbitan monostearate

    • 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.

  • E 492 Sorbitan tristearate

    • 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.

  • E 493 Sorbitan monolaurate

    • The criteria in the monograph for sorbitan monolaurate contained in the British Pharmaceutical Codex 1973 at page 465.

  • E 494 Sorbitan monooleate

    • The criteria in the monograph for sorbitan monooleate contained in the British Pharmaceutical Codex 1973 at page 466.

  • E 495 Sorbitan monopalmitate

    • 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.

  • E 500(i) Sodium carbonate

    • 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 ... ... ... ... Not more than: 2 per centum for the non-hydrated substance; 15 per centum for the monohydrate; 65 per centum for the decahydrate; (determined by the method for loss on drying in the monograph for sodium carbonate in the Food Chemicals Codex 1972 at page 731.)

    • Matter insoluble in dilute ammonia solution ... ... ... ... Not more than 0.12 per centum on a volatile matter-free basis, determined by the following method: Boil 5g of hydrated sodium carbonate, or 2.5g of anhydrous sodium carbonate, with 50ml of water and 10ml of dilute ammonia solution (about 10 per centum NH3). Filter and wash the residue with water, then ignite to constant weight.

    • 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 40mg per kg on a volatile matter-free basis.

  • E 500(ii) Sodium hydrogen carbonate

    • Synonym ... ... ... ... Sodium bicarbonate.

    • The criteria in the monograph for sodium bicarbonate contained in the Food Chemicals Codex 1972 at page 727.

  • E 500(iii) Sodium sesquicarbonate

    • The criteria in the monograph for sodium sesquicarbonate contained in the Food Chemicals Codex 1972 at page 765.

  • E 501(i) Potassium carbonate

    • Description ... ... ... ... The anhydrous form is a white granular powder. The hydrated form consists of small white translucent crystals or granules.

    • Content ... ... ... ... Not less than 98 per centum K2CO3 on a volatile matter-free basis.

    • Volatile matter ... ... ... ... Not more than: 2 per centum for the non-hydrated substance; 18 per centum for the hydrated substance; (determined by drying at 180°C. for 4 hours)

  • E 501(ii) Potassium hydrogen carbonate

    • Synonym ... ... ... ... Potassium bicarbonate.

    • The criteria in the monograph for potassium bicarbonate contained in the Food Chemicals Codex 1972 at page 642.

  • E 503(i) Ammonium carbonate

    • The criteria in the monograph for ammonium carbonate contained in the Food Chemicals Codex 1972 at page 45.

  • E 503(ii) Ammonium hydrogen carbonate

    • Synonym ... ... ... ... Ammonium bicarbonate.

    • The criteria in the monograph for ammonium bicarbonate contained in the Food Chemicals Codex 1972 at page 44.

  • E 504 Magnesium carbonates

  • Magnesium carbonate, heavy

    • The criteria in the monograph for heavy magnesium carbonate contained in the European Pharmacopoeia Vol. I, 1969 at page 322.

  • Magnesium carbonate, light

    • The criteria in the monograph for light magnesium carbonate contained in the European Pharmacopoeia Vol. I, 1969 at page 321.

  • E 507 Hydrochloric acid

    • The criteria in the monograph for concentrated hydrochloric acid contained in the European Pharmacopoeia Vol. II, 1971 at page 145.

  • E 508 Potassium chloride

    • The criteria in the monograph for potassium chloride contained in the Food Chemicals Codex 1972 at page 646.

  • E 509 Calcium chloride

  • Calcium chloride, anhydrous

    • The criteria in the monograph for calcium chloride, anhydrous contained in the Food Chemicals Codex 1972 at page 124.

  • Calcium chloride

    • Description ... ... ... ... The dihydrate consists of deliquescent white odourless fragments or granules. The hexahydrate consists of deliquescent colourless and odourless crystals.

    • Content ... ... ... ... Not less than: 98 per centum of CaCl2. 2H2O for the dihydrate; 97 per centum of CaCl2. 6H2O for the hexahydrate.

    • 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.

  • E 513 Sulphuric acid

    • The criteria in the monograph for sulphuric acid contained in the Food Chemicals Codex 1972 at page 802.

  • E 514(i) Sodium sulphate

    • The criteria in the monograph for sodium sulphate contained in the Food Chemicals Codex 1972 at page 775.

  • E 515(i) Potassium sulphate

    • The criteria in the monograph for potassium sulphate contained in the Food Chemicals Codex 1972 at page 670.

  • E 516 Calcium sulphate

    • The criteria in the monograph for calcium sulphate contained in the Food Chemicals Codex 1972 at page 163.

  • E 522 Aluminium potassium sulphate

    • Synonyms ... ... ... ... Potassium aluminium sulphate. Potash alum.

    • The criteria in the monograph for alum contained in the European Pharmacopoeia Vol. 1, 1969 at page 243.

  • E 524 Sodium hydroxide

    • The criteria in the monograph for sodium hydroxide contained in the Food Chemicals Codex 1972 at page 743.

  • E 525 Potassium hydroxide

    • The criteria in the monograph for potassium hydroxide contained in the Food Chemicals Codex 1972 at page 652.

  • E 526 Calcium hydroxide

    • 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 50ml 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.

  • E 527 Ammonium hydroxide

    • The criteria in the monograph for ammonium hydroxide contained in the Food Chemicals Codex 1972 at page 48.

  • E 528 Magnesium hydroxide

    • The criteria in the monograph for magnesium hydroxide contained in the British Pharmaceutical Codex 1973 at page 277.

  • E 529 Calcium oxide

    • The criteria in the monograph for calcium oxide contained in the Food Chemicals Codex 1972 at page 138.

  • E 530 Magnesium oxide

  • Magnesium oxide, heavy

    • Description ... ... ... ... White fine odourless powder.

    • Solubility ... ... ... ... Practically insoluble in water. Soluble in dilute acids with, at most, slight effervescence.

    • Apparent volume ... ... ... ... 20g 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 ... ... ... ... Not more than 0.1 per centum when determined by the following method: Dissolve 5g heavy magnesium oxide in a mixture of 70 ml acetic acid (see Note 1) and 30 ml water. Heat to boiling for 2 minutes, cool and dilute to 100 ml with dilute acetic acid (see Note 2). Filter through a sintered glass filter. Any residue, after washing with water, drying and ignition at 600°C, shall weigh not more than 5 mg.

    • Sulphate ... ... ... ... Not more than 0.75 per centum.

    • Chloride ... ... ... ... Not more than 0.07per 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.

    • Note 1: 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.

    • Note 2: 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.

  • Magnesium oxide, light

    • The criteria in the monograph for light magnesium oxide contained in the European Pharmacopoeia Vol I, 1969 at page 319.

  • E 535 Sodium ferrocyanide

    • Synonym ... ... ... ... Sodium hexacyanoferrate (II)

    • The criteria in the monograph for sodium ferrocyanide contained in the Food Chemicals Codex 1972 at page 741.

  • E 536 Potassium ferrocyanide

    • 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.

  • E 541 Sodium aluminium phosphate, acidic

    • The criteria in the monograph for sodium aluminium phosphate, acidic contained in the Food Chemicals Codex 1972 at page 722.

  • E 551 Silicon dioxide

    • Synonym ... ... ... ... Silica, chemically prepared.

    • Description ... ... ... ... Silica aerogel is a white 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 ... ... ... ... Silica aerogel: not less than 90 per centum of SiO2. Hydrated silica: not less than 91 per centum of SiO2 on a volatile matter free basis.

    • 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.

  • E 552 Calcium silicate

    • Description ... ... ... ... White to off-white free-flowing powder.

    • Solubility ... ... ... ... Insoluble in water. Forms a gel with mineral acids.

    • 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).

  • E 553a(i) ... ... ... ... Magnesium silicate

    • The criteria in the monograph for magnesium silicate contained in the Food Chemicals Codex 1972 at page 479.

  • E 553a(ii) Magnesium trisilicate

    • The criteria in the monograph for magnesium trisilicate contained in the British Pharmacopoeia 1973 at page 276.

  • E 553b Talc

    • 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.

  • E 554 Sodium aluminium silicate

    • Synonyms ... ... ... ... Aluminium sodium silicate. Sodium aluminosilicate. Sodium silicoaluminate.

    • 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).

  • E 556 Calcium aluminium silicate

    • Synonyms ... ... ... ... Aluminium calcium silicate. Calcium aluminosilicate. Calcium silicoaluminate.

    • 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).

  • E 559 Aluminium silicate (Kaolin)

  • Kaolin, heavy

    • The criteria in the monograph for heavy kaolin contained in the British Pharmacopoeia 1968 at page 538 as amended by the 1969 Addendum at page 54.

  • Kaolin, light

    • 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.

  • E 575 Glucono-delta-lactone

    • Synonym ... ... ... ... D-Glucono-1,5-lactone

    • The criteria in the monograph for glucono delta-lactone contained in the Food Chemicals Codex 1972 at page 346.

  • E 576 Sodium gluconate

    • The criteria in the monograph for sodium gluconate contained in the Food Chemicals Codex 1972 at page 742.

  • E 577 Potassium gluconate

    • 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.

  • E 578 Calcium gluconate

    • The criteria in the monograph for calcium gluconate contained in the Food Chemicals Codex 1972 at page 129.

  • E 621 Monosodium glutamate

    • Synonyms ... ... ... ... Sodium hydrogen L-glutamate. Sodium glutamate. Glutamic acid, sodium salt.

    • 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.

  • E 627 Disodium guanylate

    • Synonyms ... ... ... ... Guanosine 5' -(disodium phosphate) Sodium 5'-guanylate. Disodium guanosine 5' -monophosphate.

    • 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.

  • E 631 Disodium inosinate

    • Synonyms ... ... ... ... Inosine 5' -(disodium phosphate) Sodium 5' -inosate Disodium inosine 5' -monophosphate

    • 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.

  • E 635 Disodium 5' -ribonucleotides

    • Description ... ... ... ... White or nearly white crystalline powder consisting of a mixture of guanosine 5' -(disodium phosphate) and inosine 5' -(disodium phosphate) in approximately equal proportions. Soluble in water, practically insoluble in ethanol.

    • 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 ... ... ... ... Place 100 mg of sample in a test tube. Add 50 mg magnesium oxide plus 1 ml of water. Heat on a water bath for 5 minutes; the vapour evolved does not affect the colour of moist litmus paper.

    • 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).

  • E 640 Glycine

    • The criteria in the monograph for glycine contained in the Food Chemicals Codex 1972 at page 359.

  • E 900 Dimethylpolysiloxane

    • Synonym ... ... ... ... Dimethyl silicone

    • Appearance ... ... ... ... Clear colourless odourless liquid free from extraneous matter.

    • Solubility ... ... ... ... Insoluble in water. Soluble in most aliphatic and aromatic hydrocarbon solvents.

    • 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 n25°CD ... ... ... ... 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°C4°C ... ... ... ... Not less than 0.960 and not more than 0.980.

  • E 901 Beeswax, white and yellow

  • Beeswax, white

    • 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.

  • Beeswax, yellow

    • 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.

  • E 903 Carnauba wax

    • The criteria in the monograph for carnauba wax contained in the Food Chemicals Codex 1972 at page 170.

  • E 904 Shellac

    • The standard for machine-made shellac contained in British Standard 3722:1964.

  • E 941 Nitrogen

    • The standard for nitrogen type 2 contained in British Standard 4366: 1968.

  • E 942 Nitrous oxide

    • The criteria in the monograph for nitrous oxide contained in the European Pharmacopoeia Vol. II, 1971 at page 316.

  • E 948 Oxygen

    • The criteria in the monograph for oxygen contained in the European Pharmacopoeia Vol. II, 1971 at page 328.

In the case of:—

  • E 950 Acesulfame potassium

  • E 951 Aspartame

  • E 953 Isomalt

  • E 957 Thaumatin

  • E 959 Neohesperidine DC

  • E 965(i) Maltitol

  • E 965(ii) Maltitol syrup

  • E 966 Lactitol

  • E 967 Xylitol

the appropriate specific purity criteria contained in Commission Directive 95/31/EEC.

  • E 999 Extract of Quillaia

    • 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.

  • E 1200 Polydextrose

    • 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 1mg/kg.

    • Lead ... ... ... ... Not more than 1 mg/kg.

  • Propane-1,2-diol (propylene glycol)

    • As set out in the Annex to Council Directive 78/663/EEC.

Regulations 3(2) and (4) and 4(3)

SCHEDULE 6FOODS IN WHICH MISCELLANEOUS ADDITIVES LISTED IN SCHEDULE 1 ARE GENERALLY PROHIBITED

  • Unprocessed foods

  • Honey as defined in Directive 74/409/EEC(39)

  • 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(40) 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)

SCHEDULE 7FOODS IN WHICH A LIMITED NUMBER OF MISCELLANEOUS ADDITIVES LISTED IN SCHEDULE 1 MAY BE USED

FoodAdditiveMaximum level
Cocoa and chocolate products as defined in Directive 73/241/EEC(41)

E 330 Citric acid

E 322 Lecithins

E 334 Tartaric acid

E 422 Glycerol E 471 Monoand diglycerides of fatty acids

E 170 Calcium carbonates E 500 Sodium carbonates

E 501 Potassium carbonates E 503 Ammonium carbonates E 504 Magnesium carbonates E 524 Sodium hydroxide E 525 Potassium hydroxide E 526 Calcium hydroxide E 527 Ammonium hydroxide E 528 Magnesium hydroxide E 530 Magnesium oxide

E 414 Acacia gum

E 440 Pectins

0.5 %

quantum satis

0.5%

quantum satis

7% on dry matter without fat expressed as potassium carbonates

as glazing agents only quantum satis

Fruit juices and nectars as defined in Directive 93/77/EEC(42)E 300 Ascorbic acidquantum satis
Pineapple juice as defined in Directive 93/77/EECE 296 Malic acid3 g/l
Nectars as defined in Directive 93/77/EEC

E 330 Citric acid

E 270 Lactic acid

5 g/l

5 g/l

Grape juice as defined in Directive 93/77/EEC

E 170 Calcium carbonates

E 336 Potassium tartrates

quantum satis
Fruit juices as defined in Directive 93/77/EECE 330 Citric acid3 g/l
Extra jam and extra jelly, as defined in Directive 79/693/EEC

E 270 Lactic acid

E 296 Malic acid

E 300 Ascorbic acid

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 350 Sodium malates

E 440 Pectins

E 471 Monoand diglycerides of fatty acids

quantum satis
Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products

E 270 Lactic acid

E 296 Malic acid

E 300 Ascorbic acid

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 350 Sodium malates

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 415 Xanthan gum

E 418 Gellan gum

E 440 Pectins

E 509 Calcium chloride

E 524 Sodium hydroxide

quantum satis

10 g/kg (individually or in combination)

quantum satis

Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC(43)

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 322 Lecithins

E 331 Sodium citrates

E 332 Potassium citrates

E 407 Carrageenan

E 500 (ii) Sodium bicarbonate

E 501 (ii) Potassium bicarbonate E 509 Calcium chloride

quantum satis
Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream

E 270 Lactic acid

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

E 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 415 Xanthan gum

E 440 Pectins

E 460 Celluloses

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 471 Monoand diglycerides of fatty acids

E 508 Potassium chloride

E 509 Calcium chloride

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

quantum satis
Frozen and deepfrozen unprocessed fruit and vegetables Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

quantum satis
Quick-cook rice

E 471 Monoand diglycerides of fatty acids

E 472a Acetic acid esters of monoand 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

E 306 Tocopherol-rich extract

E 307 Alpha-tocopherol

E 308 Gamma-tocopherol

E 309 Delta-tocopherol

E 322 Lecithins

E 471 Monoand diglycerides of fatty acids

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

quantum satis

30 g/l

10 g/l

quantum satis

Refined olive oil, including olive pomace oilE 307 Alpha-tocopherol200 mg/l
Ripened cheese

E 170 Calcium carbonates

E 504 Magnesium carbonates

E 509 Calcium chloride

E 575 Glucono-delta-lactone

quantum satis
Mozzarella and whey cheese

E 270 Lactic acid

E 330 Citric acid

E 575 Glucono-delta-lactone

quantum satis
Canned and bottled fruit and vegetables

E 260 Acetic acid

E 261 Potassium acetate

E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 336 Potassium tartrates

E 337 Sodium potassium tartrate

E 509 Calcium chloride

E 575 Glucono-delta-lactone

quantum satis
Gehakt

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

quantum satis
Pre-packed preparations of fresh minced meat

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

quantum satis
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt

E 260 Acetic acid

E 261 Potassium acetate

E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 471 Monoand diglycerides of fatty acids

E 472a Acetic acid esters of monoand diglycerides of fatty acids

E 472d Tartaric acid esters of monoand diglycerides of fatty acids

E 472e Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids

E 472f Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids

quantum satis
Pain courant français

E 260 Acetic acid

E 261 Potassium acetate

E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 471 Monoand diglycerides of fatty acids

quantum satis
Fresh pasta

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 322 Lecithins

E 330 Citric acid

E 334 Tartaric acid

E 471 Monoand diglycerides of fatty acids

E 575 Glucono-delta-lactone

quantum satis
Wines and sparkling wines and partially fermented grape mustAdditives 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 undergone oenological processes not provided for in Regulation (EEC) No. 337/79pro memoria
Beer

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 330 Citric acid

E 414 Acacia gum

quantum satis
Foie gras, foie gras entier, blocs de foie gras

E 300 Ascorbic acid

E 301 Sodium ascorbate

quantum satis

Regulation 3(7) and (8)

SCHEDULE 8MISCELLANEOUS ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN

Notes

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 manufacturers' instructions.

PART 1MISCELLANEOUS ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTH

Notes

(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.NameMaximum level

E 270

E 330

E 338

Lactic acid (L(+)-form only)

Citric acid

Phosphoric acid

quantum satis

quantum satis

In conformity with the limits set in Annex 1 to Directive 91/321/EEC

E 306

E 307

E 308

E 309

Tocopherol-rich extract

Alpha-tocopherol

Gamma-tocopherol

Delta-tocophorol

10 mg/l individually or in combination

E 322

E 471

Lecithins

Monoand diglycerides of fatty acids

1 g/l

4 g/l

PART 2MISCELLANEOUS ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH

Notes

(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.

(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 substances is lowered with that relative part as is present of the other substances together in that food.

EC No.NameMaximum level

E 270

E 330

Lactic acid (L(+)-form only)

Citric acid

quantum satis

quantum satis

E 306

E 307

E 308

E 309

Tocopherol-rich extract

Alpha-tocopherol

Gamma-tocopherol

Delta-tocopherol

10 mg/l individually or in combination
E 338Phosphoric acidIn conformity with the limits set in Annex II to Directive 91/321/EEC
E 440Pectins5 g/l in acidified follow-on formulae only

E 322

E 471

Lecithins

Monoand diglycerides of fatty acids

1 g/l

4 g/l

E 407

E 410

E 412

Carrageenan

Locust bean gum

Guar gum

0.3 g/l

1 g/l

1 g/l

PART 3MISCELLANEOUS ADDITIVES PERMITTED IN WEANING FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH

EC No.NameFoodMaximum level

E 170

E 260

E 261

E 262

E 263

E 270

E 296

E 325

E 326

E 327

E 330

E 331

E 332

E 333

E 507

E 524

E 525

E 526

Calcium carbonates

Acetic acid

Potassium acetate

Sodium acetates

Calcium acetate

Lactic acid(44)

Malic acid(44)

Sodium lactate(44)

Potassium lactate(44)

Calcium lactate(44)

Citric acid

Sodium citrates

Potassium citrates

Calcium citrates

Hydrochloric acid

Sodium hydroxide

Potassium hydroxide

Calcium hydroxide

Weaning foodsquantum satis (only for pH adjustment)

E 500

E 501

E 503

Sodium carbonates

Potassium carbonates

Ammonium carbonates

Weaning foodsquantum satis (only as raising agents)

E 300

E 301

E 302

L-ascorbic acid

Sodium L-ascorbate

Calcium L-ascorbate

Fruit and vegetable-based drinks, juices and baby foods

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

E 306

E 307

E 308

E 309

L-ascorbyl palmitate

Tocopherol-rich extract

Alpha-tocopherol

Gamma-tocopherol

Delta-tocopherol

Fat-containing cereals, biscuits, rusks and baby foods0.1 g/kg individually or in combination
E 338Phosphoric acidWeaning foods1 g/kg as P2O5 (only for pH adjustment)

E 339

E 340

E 341

Sodium phosphates

Potassium phosphates

Calcium phosphates

Cereals1 g/kg individually or in combination, expressed as P2O5
E 322Lecithins

Biscuits and rusks

Cereal-based foods

Baby foods

10 g/kg

E 471

E 472a

E 472b

E 472c

Mono- and diglycerides of fatty acids

Acetic acid esters of monoand diglycerides of fatty acids

Lactic acid esters of monoand diglycerides of fatty acids

Citric acid esters of monoand diglycerides of fatty acids

Biscuits and rusks

Cereal-based foods

Baby foods

5 g/kg individually or in combination

E 400

E 401

E 402

E 404

Alginic acid

Sodium alginate

Potassium alginate

Calcium alginate

Desserts Puddings0.5 g/kg individually or in combination

E 410

E 412

E 414

E 415

E 440

Locust bean gum

Guar gum

Acacia gum (gum arabic)

Xanthan gum

Pectins

Weaning foods

Gluten-free cereal-based foods

10 g/kg individually or in combination

20 g/kg individually or in combination

E 551Silicon dioxideDry cereals2 g/kg

E 334

E 335

E 336

E 354

E 450a

E 575

Tartaric acid(45)

Sodium tartrate(45)

Potassium tartrate(45)

Calcium tartrate(45)

Disodium diphosphate

Glucono-delta-lactone

Biscuits and rusks5 g/kg as a residue

E 1404

E 1410

E 1412

E 1413

E 1414

E 1420

E 1422

E 1450

Oxidised starch

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Starch sodium octenyl succinate

Weaning foods50 g/kg

PART 4MISCELLANEOUS ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES

The tables in Parts 1 to 3 of this Schedule are applicable.

Regulation 10(1)

SCHEDULE 9REVOCATIONS

Column 1Column 2Column 3
Regulations revokedReferencesExtent of revocation
The Meat (Treatment) Regulations 1964.S.I. 1964/19.The whole Regulations.
The Meat (Treatment) (Scotland) Regulations 1964.S.I. 1964/44.The whole Regulations.
The Mineral Hydrocarbons in Food Regulations 1966.S.I. 1966/1073.In regulation 2(1), the definition of dried fruit.
The Mineral Hydrocarbons in Food (Scotland) Regulations 1966.S.I. 1966/1263.In regulation 2(1), the definition of dried fruit.
The Solvents in Food Regulations 1967.S.I. 1967/1582.The whole Regulations.
The Solvents in Food (Amendment) Regulations 1967.S.I. 1967/1939.The whole Regulations.
The Solvents in Food (Scotland) Regulations 1968.S.I. 1968/263.The whole Regulations.
The Specified Sugar Products Regulations 1976.S.I. 1976/509.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).
Regulation 15.
Schedule 3.
The Cocoa and Chocolate Products Regulations 1976.S.I. 1976/541.In regulation 2(1), the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”.
In Schedule 2, Part I.
The Cocoa and Chocolate Products (Scotland) Regulations 1976.S.I. 1976/914.In regulation 2(1), the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”.
In Schedule 2, Part I.
The Specified Sugar Products (Scotland) Regulations 1976.S.I. 1976/946.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).
Regulation 16.
Schedule 3.
The Fruit Juices and Fruit Nectars Regulations 1977.S.I. 1977/927.In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”.
Regulation 2(3).
Regulation 6(a).
Regulation 17.
In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e).
Schedule 3.
The Condensed Milk and Dried Milk Regulations 1977.S.I. 1977/928.In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier”.
Regulation 2(5).
Regulation 5A(e).
Schedule 2.
The Fruit Juices and Fruit Nectars (Scotland) Regulations 1977.S.I. 1977/1026.In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”.
Regulation 2(3).
Regulation 6(a).
Regulation 18.
In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e).
Schedule 3.
The Condensed Milk and Dried Milk (Scotland) Regulations 1977.S.I. 1977/1027.In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier”.
Regulation 2(5).
Regulation 5A(e).
Schedule 2.
The Antioxidants in Food Regulations 1978.S.I. 1978/105.The whole Regulations.
The Antioxidants in Food (Scotland) Regulations 1978.S.I. 1978/492.The whole Regulations.
The Coffee and Coffee Products Regulations 1978.S.I. 1978/1420.In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”.
Regulation 5A(d).
Regulation 14.
The Coffee and Coffee Products (Scotland) Regulations 1979.S.I. 1979/383.In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”.
Regulation 5A(d).
Regulation 15.
The Antioxidants in Food (Amendment) Regulations 1980.S.I. 1980/1831.The whole Regulations.
The Solvents in Food (Amendment) Regulations 1980.S.I. 1980/1832.The whole Regulations.
The Miscellaneous Additives in Food Regulations 1980.S.I. 1980/1834.The whole Regulations.
The Antioxidants in Food (Scotland) (Amendment) Regulations 1980.S.I. 1980/1886.The whole Regulations.
The Solvents in Food (Scotland) (Amendment) Regulations 1980.S.I. 1980/1887.The whole Regulations.
The Miscellaneous Additives in Food (Scotland) Regulations 1980.S.I. 1980/1889.The whole Regulations.
The Jam and Similar Products Regulations 1981.S.I. 1981/1063.Regulation 11(5).
Regulation 12(2).
In regulation 12(2C), the words “Subject to paragraph (2D) of this regulation,”.
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 Jam and Similar Products (Scotland) Regulations 1981.S.I. 1981/1320.Regulation 11(5).
Regulation 12(2).
In regulation 12(2C), the words “Subject to paragraph (2D) of this regulation,”.
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 1982.S.I. 1982/14.The whole Regulations.
The Cocoa and Chocolate Products (Amendment) Regulations 1982.S.I. 1982/17.Regulation 2(5).
The Schedule.
The Cocoa and Chocolate Products (Scotland) (Amendment) Regulations 1982.S.I. 1982/108.Regulation 2(5).
The Schedule.
The Miscellaneous Additives in Food (Scotland) (Amendment) Regulations 1982.S.I. 1982/515.The whole Regulations.
The Fruit Juices and Fruit Nectars (Amendment) Regulations 1982.S.I. 1982/1311.Regulation 8.
The Fruit Juices and Fruit Nectars (Scotland) (Amendment) Regulations 1982.S.I. 1982/1619.Regulation 8.
The Food (Revision of Penalties) Regulations 1982.S.I. 1982/1727.In Schedule 1, the references to the Meat (Treatment) Regulations 1964, the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978 and the Miscellaneous Additives in Food Regulations 1980.
The Food and Drugs (Scotland) Act 1956 (Transfer and Enforcement Functions) Regulations 1983.S.I. 1983/270.In Schedule 2, the references to the Antioxidants in Food (Scotland) Regulations 1978 and the Miscellaneous Additives in Food (Scotland) Regulations 1980.
In Schedule 3, the references to the Meat Treatment (Scotland) Regulations 1964 and the Solvents in Food (Scotland) Regulations 1968.
The Meat Products and Spreadable Fish Products Regulations 1984.S.I. 1984/1566.In regulation 2(1), in the definition of “additive”, the words from “in so far as their use” to the end.
The Meat Products and Spreadable Fish Products (Scotland) Regulations 1984.S.I. 1984/1714.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) Regulations 1985.S.I. 1985/67.In Part I of the Schedule, the references to the Meat (Treatment) Regulations 1964, the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978 and the Miscellaneous Additives in Food Regulations 1980.
The Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985.S.I. 1985/1068.In Schedule 1, the references to the Meat Treatment (Scotland) Regulations 1964, the Solvents in Food (Scotland) Regulations 1968, the Antioxidants in Food (Scotland) Regulations 1978 and the Miscellaneous Additives in Food (Scotland) Regulations 1980.
The Condensed Milk and Dried Milk (Amendment) Regulations 1986.S.I. 1986/2299.Regulation 2(b).
The Condensed Milk and Dried Milk (Scotland) (Amendment) Regulations 1987.S.I. 1987/26.Regulation 2(b).
The Preservatives in Food Regulations 1989.S.I. 1989/533.The whole Regulations.
The Preservatives in Food (Scotland) Regulations 1989.S.I. 1989/581.The whole Regulations.
The Emulsifiers and Stabilisers in Food Regulations 1989.S.I. 1989/876.The whole Regulations.
The Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989.S.I. 1989/945.The whole Regulations.
The Preservatives in Food (Scotland) (Amendment) Regulations 1989.S.I. 1989/2216.The whole Regulations.
The Preservatives in Food (Amendment) Regulations 1989.S.I. 1989/2287.The whole Regulations.
The Jam and Similar Products (Amendment) Regulations 1990.S.I. 1990/2085.Regulation 7(1) and (3).
Regulation 8(a) and (e).
Regulation 11(b).
The Jam and Similar Products (Scotland) (Amendment) Regulations 1990.S.I. 1990/2180.Regulation 7(1) and (3).
Regulation 8(a) and (e).
Regulation 11(b).
The Fruit Juices and Fruit Nectars (England, Wales and Scotland) (Amendment) Regulations 1991.S.I. 1991/1284.Regulation 6(a).
Regulation 8.
The Food Safety (Exports) Regulations 1991.S.I. 1991/1476.In Part I of Schedule 1, the references to the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978, the Miscellaneous Additives in Food Regulations 1980, the Preservatives in Food Regulations 1989 and the Emulsifiers and Stabilisers in Food Regulations 1989.
In Schedule 2, the references to the Solvents in Food (Scotland) Regulations 1968, the Antioxidants in Food (Scotland) Regulations 1978, the Miscellaneous Additives in Food (Scotland) Regulations 1980, the Preservatives in Food (Scotland) Regulations 1989 and the Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989.
The Antioxidants in Food (Amendment) Regulations 1991.S.I. 1991/2540.The whole Regulations.
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1992.S.I. 1992/165.The whole Regulations.
The Food Additives Labelling Regulations 1992.S.I. 1992/1978.Regulation 8(2), (3) and (5).
Regulation 9(2), (3) and (5).
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1993.S.I. 1993/1161.The whole Regulations.
(1)

OJ No. L149,14.6.91, pp. 1-9.

(2)

OJ No. L84, 27.3.87, p.1.

(3)

In edible parts.

(4)

OJ No. L205, 13.8.79, p.5.

(5)

OJ No. L356, 27.12.73, p.71.

(6)

OJ No. L373, 31.12.88, p.59.

(7)

OJ No. L231, 13.8.92, p.1.

(8)

OJ No. L176, 3.7.84, p.6.

(9)

OJ No. L54, 5.3.79, p.1.

(10)

This substance may be present naturally in certain cheeses as a result of fermentation processes.

(11)

When labelled `for food use', nitrite may only be sold in a mixture with salt or a salt substitute.

(12)

Expressed as NaNO2.

(13)

Residual amount at point of sale to the final consumer, expressed as NaNO2.

(14)

Expressed as NaNO3.

(15)

Residual amount nitrite formed from nitrate included, expressed as NaNO2.

(16)

Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.

(17)

When combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally.

(18)

E 338 only.

(19)

E 341 (ii) only.

(20)

E 341 (iii) only.

(21)

OJ No. L228, 16.8.73, p.23.

(22)

E 493 only.

(23)

E 492 only.

(24)

Asbestos free.

(25)

E 553b only.

(26)

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.

(27)

Authorised until 31 December 1997 in accordance with Article 5 of Directive 89/107/EEC pending consideration for inclusion in Directive 95/2/EC.

(28)

OJ No. L22, 9.2.65, p.373/65 (OJ/SE 1965-66 p.25).

(29)

OJ No. L148, 11.7.67, p.148/10 (OJ/SE 1967 p.178).

(30)

OJ No. L126, 14.5.76, p.33.

(31)

OJ No. L352, 13.12.86, p.45.

(32)

OJ No. L223, 14.8.78, p.30.

(33)

OJ No. L297, 23.10.82, p.31.

(34)

OJ No. L223, 14.8.78, p.7.

(35)

OJ No. L230, 5.8.82, p.35.

(36)

OJ No. L326, 24.11.90, p.58.

(37)

OJ No. L178, 28.7.95, p.1.

(38)

OJ No. L55, 29.2.92, p.96.

(39)

OJ No. L221, 12.8.74, p.10.

(40)

OJ No. L229, 30.8.80, p.1.

(41)

Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Schedule 7.

(42)

OJ No. L224, 30.9.93, p.23.

(43)

OJ No. L24, 30.1.76, p.49.

(44)

L(+)-form only.

(45)

L(+)-form only.

Yn ôl i’r brig

Options/Cymorth

Print Options

Close

Mae deddfwriaeth ar gael mewn fersiynau gwahanol:

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.

Close

Dewisiadau Agor

Dewisiadau gwahanol i agor deddfwriaeth er mwyn gweld rhagor o gynnwys ar y sgrin ar yr un pryd

Close

Rhagor o Adnoddau

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:

  • y PDF print gwreiddiol y fel deddfwyd fersiwn a ddefnyddiwyd am y copi print
  • rhestr o newidiadau a wnaed gan a/neu yn effeithio ar yr eitem hon o ddeddfwriaeth
  • manylion rhoi grym a newid cyffredinol
  • pob fformat o’r holl ddogfennau cysylltiedig
  • slipiau cywiro
  • dolenni i ddeddfwriaeth gysylltiedig ac adnoddau gwybodaeth eraill