ANNEX IFOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3)
Note
1.
Substances on this list may be added to all foodstuffs with the exception of those referred to in Article 2 (3) following the quantum satis principle.
F32.
The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.
3.Explanation of symbols used:
F74.
The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Directive, as jelly confectionery of a firm consistence, contained in semi-rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth.
E No | Name |
---|---|
F3E 170 | Calcium carbonate |
E 260 | Acetic acid |
E 261 | Potassium acetate |
E 262 | Sodium acetates |
| |
| |
E 263 | Calcium acetate |
E 270 | Lactic acid |
E 290 | Carbon dioxide* |
E 296 | Malic acid |
E 300 | Ascorbic acid |
E 301 | Sodium ascorbate |
E 302 | Calcium ascorbate |
E 304 | Fatty acid esters of ascorbic acid |
| |
| |
E 306 | Tocopherol-rich extract |
E 307 | Alpha-tocopherol |
E 308 | Gamma-tocopherol |
E 309 | Delta-tocopherol |
E 322 | Lecithins |
E 325 | Sodium lactate |
E 326 | Potassium lactate |
E 327 | Calcium lactate |
E 330 | Citric acid |
E 331 | Sodium citrates |
| |
| |
| |
E 332 | Potassium citrates |
| |
| |
E 333 | Calcium citrates |
| |
| |
| |
E 334 | Tartaric acid (L(+)-) |
E 335 | Sodium tartrates |
| |
| |
E 336 | Potassium tartrates |
| |
| |
E 337 | Sodium potassium tartrate |
E 350 | Sodium malates |
| |
| |
E 351 | Potassium malate |
E 352 | Calcium malates |
| |
| |
E 354 | Calcium tartrate |
E 380 | Triammonium citrate |
E 400 | Alginic acid |
E 401 | Sodium alginate |
E 402 | Potassium alginate |
E 403 | Ammonium alginate |
E 404 | Calcium alginate |
E 406 | Agar |
E 407 | Carrageenan |
F8E 407a | Processed eucheuma seaweed |
E 410 | Locust bean gum # |
E 412 | Guar gum # |
E 413 | Tragacanth |
E 414 | Acacia gum (gum arabic) |
E 415 | Xanthan gum # |
E 417 | Tara gum # |
E 418 | Gellan gum |
E 422 | Glycerol |
E 440 | Pectins |
| |
| |
E 460 | Cellulose |
| |
| |
E 461 | Methyl cellulose |
F7E 462 | Ethyl cellulose |
E 463 | Hydroxypropyl cellulose |
E 464 | Hydroxypropyl methyl cellulose |
E 465 | Ethyl methyl cellulose |
E 466 | Carboxy methyl cellulose |
Sodium carboxy methyl cellulose | |
Cellulose gum | |
F1E 469 | Enzymatically hydrolysed carboxy methyl cellulose |
Enzymatically hydrolysed cellulose gum | |
E 470a | Sodium, potassium and calcium salts of fatty acids |
E 470b | Magnesium salts of fatty acids |
E 471 | Mono- and diglycerides of fatty acids |
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids |
E 472b | Lactic acid esters of mono- and diglycerides of fatty acids |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids |
E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids |
E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
E 500 | Sodium carbonates |
| |
| |
| |
E 501 | Potassium carbonates |
| |
| |
E 503 | Ammonium carbonates |
| |
| |
E 504 | Magnesium carbonates |
| |
| |
E 507 | Hydrochloric acid |
E 508 | Potassium chloride |
E 509 | Calcium chloride |
E 511 | Magnesium chloride |
E 513 | Sulphuric acid |
E 514 | Sodium sulphates |
| |
| |
E 515 | Potassium sulphates |
| |
| |
E 516 | Calcium sulphate |
E 524 | Sodium hydroxide |
E 525 | Potassium hydroxide |
E 526 | Calcium hydroxide |
E 527 | Ammonium hydroxide |
E 528 | Magnesium hydroxide |
E 529 | Calcium oxide |
E 530 | Magnesium oxide |
E 570 | Fatty acids |
E 574 | Gluconic acid |
E 575 | Glucono-delta-lactone |
E 576 | Sodium gluconate |
E 577 | Potassium gluconate |
E 578 | Calcium gluconate |
E 640 | Glycine and its sodium salt |
F1E 920 | L-Cysteine22 |
E 938 | Argon* |
E 939 | Helium* |
E 941 | Nitrogen* |
E 942 | Nitrous oxide* |
E 948 | Oxygen* |
F6E 949 | Hydrogen * |
F1E 1103 | Invertase |
E 1200 | Polydextrose |
E 1404 | Oxidized 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 |
F1E 1451 | Acetylated oxidised starch |
May be used only as a flour treatment agent. |
ANNEX IIFOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BE USED
Foodstuff | Additive | Maximum level | |
---|---|---|---|
Cocoa and chocolate products as defined in Directive 73/241/EEC23 | E 330 | Citric acid | 0,5 % |
E 322 | Lecithins | quantum satis | |
E 334 | Tartaric acid | 0,5 % | |
E 422 | Glycerol | quantum satis | |
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |
F3E 170 | Calcium carbonate | 7 % on dry matter without fat expressed as potassium 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 | as glazing agents only quantum satis | |
E 440 | Pectins | ||
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | |
Fruit juices and nectars as defined in Directive 93/77/EEC24 | E 300 | Ascorbic acid | quantum satis |
Pineapple juice as defined in Directive 93/77/EEC | E 296 | Malic acid | 3 g/l |
Nectars as defined in Directive 93/77/EEC | E 330 | Citric acid | 5 g/l |
E 270 | Lactic acid | 5 g/l | |
Grape juice as defined in Directive 93/77/EEC | E 170 | Calcium carbonate | quantum satis |
E 336 | Potassium tartrates | quantum satis | |
Fruit juices as defined in Directive 93/77/EEC | E 330 | Citric acid | 3 g/l |
Extra jam and extra jelly, as defined in Directive 79/693/EEC25 | E 440 | Pectins | quantum satis |
E 270 | Lactic acid | quantum satis | |
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 471 | Mono- and 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 440 | Pectins | quantum satis |
E 270 | Lactic acid | quantum satis | |
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 | 10 g/kg (individually or in combination) | |
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 471 | Μοno and diglycerides of fatty acids | quantum satis | |
E 509 | Calcium chloride | quantum satis | |
E 524 | Sodium hydroxide | ||
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC26 | E 300 | Ascorbic acid | quantum satis |
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 | ||
F1Plain pasteurised cream | E 401 | Sodium alginate | quantum satis |
E 402 | Potassium alginate | ||
E 407 | Carrageenan | ||
E 466 | Sodium carboxy methyl cellulose | ||
E 471 | Mono- and diglycerides of fatty acids | ||
F1Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes. | F4E 296 | F4Malic acid | F4quantum satis (only for peeled potatoes) |
E 300 | Ascorbic acid | quantum satis | |
E 301 | Sodium ascorbate | ||
E 302 | Calcium ascorbate | ||
E 330 | Citric acid | ||
Fruit compote | E 331 | Sodium citrates | |
E 332 | Potassium citrates | ||
E 440 | Pectin | quantum satis (only for fruit compote other than apple) | |
E 509 | Calcium chloride | ||
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep- frozen | E 333 | Calcium citrates | |
Quick-cook rice | E 471 | Mono- and diglycerides of fatty acids | quantum satis |
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | ||
Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) | E 304 | Fatty acid esters of ascorbic acid | quantum satis |
E 306 | Tocopherol-rich extract | ||
E 307 | Alpha-tocopherol | ||
E 308 | Gamma-tocopherol | ||
E 309 | Delta-tocopherol | ||
E 322 | Lecithins | 30 g/l | |
E 471 | Mono- and diglycerides of fatty acids | 10 g/l | |
E 330 | Citric acid | quantum satis | |
E 331 | Sodium citrates | ||
E 332 | Potassium citrates | ||
E 333 | Calcium citrates | ||
F1Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking and/or frying purposes or for the preparation of gravy | E 270 | Lactic acid | quantum satis |
E 300 | Ascorbic acid | ||
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 | 30 g/l | |
E 471 | Mono- and diglycerides of fatty acids | 10 g/l | |
E 472 c | Citric acid esters of mono-and diglycerides of fatty acids | quantum satis | |
E 330 | Citric acid | ||
E 331 | Sodium citrates | ||
E 332 | Potassium citrates | ||
E 333 | Calcium citrates | ||
Refined olive oil, including olive pomace oil | E 307 | Alfa-tocopherol | 200 mg/l |
F2Ripened cheese | E 170 | Calcium carbonate | quantum satis |
E 504 | Magnesium carbonates | ||
E 509 | Calcium chloride | ||
E 575 | Glucono-delta-lactone | ||
E 500ii | Sodium hydrogen carbonate | quantum satis (only for sour milk cheese) | |
Mozzarella and whey cheese | F1E 260 | F1Acetic acid | F1quantum satis |
E 270 | Lactic acid | quantum satis | |
E 330 | Citric acid | ||
E 460 (ii) | Powdered cellulose | quantum satis (only for grated and sliced cheese) | |
E 575 | Glucono-delta-lactone | ||
Canned and bottled fruit and vegetables | E 260 | Acetic acid | quantum satis |
E 261 | Potassium acetate | ||
E 262 | Sodium acetates | ||
E 263 | Calcium acetate | ||
E 270 | Lactic acid | ||
E 296 | Malic acid | quantum satis | |
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 | ||
Gehakt | F1E 300 | F1Ascorbic Acid | F1quantum satis |
F1E 301 | F1Sodium ascorbate | ||
F1E 302 | F1Calcium ascorbate | ||
E 330 | Citric acid | quantum satis | |
E 331 | Sodium citrates | ||
E 332 | Potassium citrates | ||
E 333 | Calcium citrates | ||
Pre-packed preparations of fresh minced meat | E 300 | Ascorbic acid | quantum satis |
E 301 | Sodium ascorbate | ||
E 302 | Calcium ascorbate | ||
E 330 | Citric acid | ||
E 331 | Sodium citrates | ||
E 332 | Potassium citrates | ||
E 333 | Calcium citrates | ||
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt | E 260 | Acetic acid | quantum satis |
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 | Mono- and diglycerides of fatty acids | ||
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | ||
E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | ||
E 472e | Mono- and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids | ||
E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | ||
Pain courant français; F7Friss búzakenyér, fehér és félbarna kenyerek | E 260 | Acetic acid | quantum satis |
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 | Mono- and diglycerides of fatty acids | ||
Fresh pasta | E 270 | Lactic acid | quantum satis |
E 300 | Ascorbic acid | ||
E 301 | Sodium ascorbate | ||
E 322 | Lecithins | ||
E 330 | Citric acid | ||
E 334 | Tartaric acid | ||
E 471 | Mono- and diglycerides of fatty acids | ||
E 575 | Glucono-delta-lactone | ||
Wines and sparkling wines and partially fermented grape must | Additives authorized: | ||
in accordance with Regulations (EEC) No 822/8727, (EEC) No 4252/8828, (EEC) No 2332/9229 and (EEC) No 1873/8430 and their implementing regulations, | |||
in accordance with Regulation (EEC) No 1873/84 authorizing 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 | pro memoria | ||
Beer | E 270 | Lactic acid | quantum satis |
E 300 | Ascorbic acid | ||
E 301 | Sodium ascorbate | ||
E 330 | Citric acid | ||
E 414 | Acacia gum | ||
Foie gras, foie gras entier, blocs de foie gras; F7Libamáj, libamáj egészben, libamáj tömbben | E 300 | Ascorbic acid | quantum satis |
E 301 | Sodium ascorbate | ||
F1Pineapple and passion fruit juices and nectars | E 440 | Pectins | 3 g/l |
Sliced and grated ripened cheese | E 170 | Calcium carbonate | quantum satis |
E 504 | Magnesium carbonates | ||
E 509 | Calcium chloride | ||
E 575 | Glucono-delta-lactone | ||
E 460 | Celluloses | ||
Soured-cream butter | E 500 | Sodium carbonates | quantum satis |
F4UHT goat milk | E 331 | Sodium citrates | 4 g/l |
Chestnuts in liquid | E 410 | Locust bean gum | quantum satis |
E 412 | Guar gum | ||
E 415 | Xanthane gum | ||
OJ No L 228, 16. 8. 1973, p. 23. Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Annex II. | |||
ANNEX IIICONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS
PART ASorbates, benzoates and p-hydroxybenzoates
E No | Name | Abbreviation |
---|---|---|
E 200 | Sorbic acid | Sa |
E 202 | Potassium sorbate | |
E 203 | Calcium sorbate | |
E 210 | Benzoic acid | Ba31 |
E 211 | Sodium benzoate | |
E 212 | Potassium benzoate | |
E 213 | Calcium benzoate | |
E 214 | Ethyl-p-hydroxybenzoate | PHB |
E 215 | Sodium ethyl p-hydroxybenzoate | |
E 218 | Methyl p-hydroxybenzoate | |
E 219 | Sodium methyl p-hydroxybenzoate | |
Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. |
Note
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 foodstuffs ready for consumption prepared following manufacturers' instructions.
Foodstuff | Maximum level (mg/kg or mg/l as appropriate) | |||||
---|---|---|---|---|---|---|
Sa | Ba | PHB | Sa + Ba | Sa + PHB | Sa + Ba + PHB | |
Wine-based flavoured drinks including products covered by Regulation (EEC) No 1601/91 | 200 | |||||
Non-alcoholic flavoured drinks35 | 300 | 150 | 250 Sa + 150 Ba | |||
Liquid tea concentrates and liquid fruit and herbal infusion concentrates | 600 | |||||
Grape juice, unfermented, for sacramental use | 2 000 | |||||
Wines as referred to in Regulation (EEC) No 822/8736; alcohol-free wine; fruit wine (including alcohol- free); Made wine; cider and perry (including alcohol-free) | 200 | |||||
Sød … Saft or sødet … Saft | 500 | 200 | ||||
Alcohol-free beer in keg | 200 | |||||
Mead | 200 | |||||
Spirits with less than 15 % alcohol by volume | 200 | 200 | 400 | |||
Fillings of ravioli and similar products | 1 000 | |||||
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads Mermeladas | 500 | 1 000 | ||||
Candied, crystallized and glacé fruit and vegetables | 1 000 | |||||
Dried fruit | 1 000 | |||||
Frugtgrød and Rote Grütze | 1 000 | 500 | ||||
Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled | 1 000 | |||||
Vegetables in vinegar, brine or oil (excluding olives) | 2 000 | |||||
Potato dough and pre-fried potato slices | 2 000 | |||||
Gnocchi | 1 000 | |||||
Polenta | 200 | |||||
F1Olives and olive-based preparations | 1 000 | 500 | 1 000 | |||
Jelly coatings of meat products (cooked, cured or dried); Pâté | 1 000 | |||||
Surface treatment of dried meat products | quantum satis | |||||
Semi-preserved fish products including fish roe products | 2 000 | |||||
Salted, dried fish | 200 | |||||
Crangon crangon and Crangon vulgaris, cooked | 6 000 | |||||
Cheese, pre-packed, sliced | 1 000 | |||||
Unripened cheese | 1 000 | |||||
Processed cheese | 2 000 | |||||
Layered cheese and cheese with added foodstuffs | 1 000 | |||||
Non-heat-treated dairy-based desserts | 300 | |||||
Curdled milk | 1 000 | |||||
Liquid egg (white, yolk or whole egg) | 5 000 | |||||
Dehydrated, concentrated, frozen and deep-frozen egg products | 1 000 | |||||
Pre-packed sliced bread and rye-bread | 2 000 | |||||
F3Partially baked, pre-packed bakery wares intended for retail sale and energy-reduced bread intended for retail sale | 2 000 | |||||
Fine bakery wares with a water activity of more than 0,65 | 2 000 | |||||
Cereal- or potato-based snacks and coated nuts | 1 000 (max. 300 PHB) | |||||
Batters | 2 000 | |||||
Confectionery (excluding chocolate) | 1 500 (max. 300 PHB) | |||||
Chewing gum | 1 500 | |||||
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | 1 000 | |||||
Fat emulsions (excluding butter) with a fat content of 60 % or more | 1 000 | |||||
Fat emulsions with a fat content less than 60 % | 2 000 | |||||
F1Emulsified sauces with a fat content of 60 % or more | 1 000 | 500 | 1 000 | |||
Emulsified sauces with a fat content less than 60 % | 2 000 | 1 000 | 2 000 | |||
Non-emulsified sauces | 1 000 | |||||
Prepared salads | 1 500 | |||||
Mustard | 1 000 | |||||
Seasonings and condiments | 1 000 | |||||
Liquid soups and broths (excluding canned) | 500 | |||||
Aspic | 1 000 | 500 | ||||
F2Dietary foods for special medical purposes as defined in Directive 1999/21/EC39 excluding foods for infants and young children as referred to in Directive 89/398/EEC37 — dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1 500 | |||||
F1… Mehu and Makeutettu … Mehu | 500 | 200 | ||||
Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein | 2 000 | |||||
Dulce de membrillo | 1 000 | |||||
Marmelada | 1 500 | |||||
Ostkaka | 2 000 | |||||
Pasha | 1 000 | |||||
Semmelknödelteig | 2 000 | |||||
Cheese and cheese analogues (surface treatment only) | quantum satis | |||||
Cooked red beet | 2 000 | |||||
Collagen-based casings with a water activity greater than 0,6 | quantum satis | |||||
F4Flavourings | 1 500 | |||||
F7Crustaceans and molluscs, cooked | 1 000 | 2 000 | ||||
Food supplements as defined in Directive 2002/46/EC38 supplied in liquid form | 2 000 | |||||
This entry does not include dairy-based drinks. | ||||||
Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51). | ||||||
Commission Directive 1999/21/EC (OJ L 91, 7.4.1999, p. 29). |
PART BSulphur dioxide and sulphites
E No | Name |
---|---|
Ε 220 | Sulphur dioxide |
Ε 221 | Sodium sulphite |
Ε 222 | Sodium hydrogen sulphite |
Ε 223 | Sodium metabisulphite |
Ε 224 | Potassium metabisulphite |
Ε 226 | Calcium sulphite |
Ε 227 | Calcium hydrogen sulphite |
Ε 228 | Potassium hydrogen sulphite |
Note
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.
Foodstuff | Maximum level (mg/kg or mg/l as appropriate)Expressed as SO2 |
---|---|
Burger meat with a minimum vegetable and/or cereal content of 4 % | 450 |
Breakfast sausages | 450 |
Longaniza fresca and butifarra fresca | 450 |
Dried salted fish of the ‘Gadidae’ species | 200 |
F2Crustaceans and cephalopods | |
| 15042 |
| |
| 15042 |
| 20042 |
| 30042 |
Crustaceans and cephalopods | |
| 5042 |
| |
| 13542 |
| 18042 |
| 27042 |
Dry biscuit | 50 |
F2Starches (excluding starches in infant formulae, follow-on formulae and processed cereal-based foods and baby foods) | 50 |
Sago | 30 |
Pearl barley | 30 |
F1Dehydrated potatoes | 400 |
Cereal- and potato-based snacks | 50 |
Peeled potatoes | 50 |
Processed potatoes (including frozen and deep-frozen potatoes) | 100 |
Potato dough | 100 |
White vegetables, dried | 400 |
White vegetables, processed (including frozen and deep-frozen white vegetables) | 50 |
Dried ginger | 150 |
Dried tomatoes | 200 |
Horseradish pulp | 800 |
Onion, garlic and shallot pulp | 300 |
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine) | 100 |
Golden peppers in brine | 500 |
Processed mushrooms (including frozen mushrooms) | 50 |
Dried mushrooms | 100 |
Dried fruits | |
| 2 000 |
| 1 000 |
| 600 |
| 500 |
Dried coconut | 50 |
Candied, crystallized or glacé fruit, vegetables, angelica and citrus peel | 100 |
Jam, jelly and marmalade as defined in Directive 79/693/EEC (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products | 50 |
Jams, jellies and marmelades made with sulphited fruit | 100 |
Fruit-based pie fillings | 100 |
Citrus-juice-based seasonings | 200 |
Concentrated grape juice for home wine-making | 2 000 |
Mostarda di frutta | 100 |
Jellying fruit extract, liquid pectin for sale to the final consumer | 800 |
Bottled whiteheart cherries, rehydrated dried fruit and lychees | 100 |
Bottled, sliced lemon | 250 |
F1Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated | 10 |
Glucose syrup, whether or not dehydrated | 20 |
Treacle and molasses | 70 |
Other sugars | 40 |
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | 40 |
Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments | 50 |
Lime and lemon juice | 350 |
Concentrates based on fruit juice and containing not less than 2,5 % barley (barley water) | 350 |
Other concentrates based on fruit juice or comminuted fruit; capilé groselha | 250 |
Non-alcoholic flavoured drinks containing fruit juice | 20 (carry-over from concentrates only) |
Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup | 50 |
Grape juice, unfermented, for sacramental use | 70 |
Glucose-syrup-based confectionery | 50 (carry-over from the glucose syrup only) |
Beer including low-alcohol and alcohol-free beer | 20 |
Beer with a second fermentation in the cask | 50 |
Wines | in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations; (pro memoria) in accordance with Regulation (EEC) No 1873/84 authorizing 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. |
Alcohol-free wine | 200 |
Made wine | 260 |
Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free products) | 200 |
Mead | 200 |
Fermentation vinegar | 170 |
Mustard, excluding Dijon mustard | 250 |
Dijon mustard | 500 |
Gelatin | 50 |
F1Analogues of meat, fish and crustaceans based on protein | 200 |
Marinated nuts | 50 |
Vacuum packed sweetcorn | 100 |
Distilled alcoholic beverages containing whole pears | 50 |
450 | |
Table grapes | 10 |
Fresh lychees | 10 (measured on edible parts) |
In edible parts. |
PART COther preservatives
E No | Name | Foodstuff | Maximum level |
---|---|---|---|
| |||
E 234 | Nisin43 | Semolina and tapioca puddings and similar products | 3 mg/kg |
Ripened cheese and processed cheese | 12,5 mg/kg | ||
Clotted cream | 10 mg/kg | ||
Mascarpone | 10 mg/kg | ||
E 235 | Natamycin | Surface treatment of: | |
| 1 mg/dm2 surface (not present at a depth of 5 mm) | ||
| |||
E 239 | Hexamethylene tetramine | Provolone cheese | 25 mg/kg residual amount, expressed as formaldehyde |
E 242 | Dimethyl dicarbonate | Non-alcoholic flavoured drinks | 250 mg/l ingoing amount, residues not detectable |
Alcohol-free wine | |||
Liquid-tea concentrate | |||
E 284 | Boric acid | Sturgeons' eggs (Caviar) | 4 g/kg expressed as boric acid |
E 285 | Sodium tetraborate (borax) | ||
This substance may be present naturally in certain cheeses as a result of fermentation processes. |
F2E No | Name | Foodstuff | Maximum amount that may be added during manufacture(expressed as NaNO2) | Maximum residual level (expressed as NaNO2) |
---|---|---|---|---|
E 249 | Potassium nitrite44 | Meat products | 150 mg/kg | |
E 250 | Sodium nitrite44 | Sterilised meat products (Fo > 3,0)45 | 100 mg/kg | |
Traditional immersion cured meat products (1): |
| |||
Wiltshire bacon (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado (1.2); and similar products | X3175 mg/kg | |||
Wiltshire ham (1.1); and similar products | 100 mg/kg | |||
Rohschinken, nassgepökelt (1.6); and similar products | 50 mg/kg | |||
Cured tongue (1.3) | X350 mg/kg | |||
Traditional dry cured meat products (2): |
| |||
Dry cured bacon (2.1); and similar products | X3175 mg/kg | |||
Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); Presunto, presunto da pá and paio do lombo (2.3); and similar products | 100 mg/kg | |||
Rohschinken, trockengepökelt (2.5); and similar products | 50 mg/kg | |||
Other traditionally cured meat products (3): | ||||
Vysočina Selský salám Turistický trvanlivý salám Poličan Herkules Lovecký salám Dunajská klobása Paprikáš (3.5); and similar products | 180 mg/kg | |||
Rohschinken, trocken-/nassgepökelt (3.1); and similar products Jellied veal and brisket (3.2) | 50 mg/kg |
E No | Name | Foodstuff | Maximum amount that may be added during manufactureX1(expressed as NaNO3) | Maximum residual level X1(expressed as NaNO3) |
---|---|---|---|---|
E 251 E 252 | Potassium nitrate46 Sodium nitrate46 | Non-heat-treated meat products | 150 mg/kg | |
Traditional immersion cured meat products (1): | ||||
Kylmäsavustettu poronliha/ Kallrökt renkött (1.4); | 300 mg/kg | |||
Wiltshire bacon and Wiltshire ham (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados), Toucinho fumado (1.2); Rohschinken, nassgepökelt (1.6); and similar products | 250 mg/kg | |||
Bacon, Filet de bacon (1.5); and similar products | 250 mg/kg without added E 249 or E 250 | |||
Cured tongue (1.3) | 10 mg/kg | |||
Traditional dry cured meat products (2): |
| |||
Dry cured bacon and Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); | X3250 mg/kg | |||
Presunto, presunto da pá and paio do lombo (2.3); Rohschinken, trockengepökelt (2.5); and similar products | ||||
Jambon sec, jambon sel sec et autres pièces maturées séchées similaires (2.4) | 250 mg/kg without added E 249 or E 250 | |||
Other traditionally cured meat products (3): |
| |||
Rohwürste (Salami and Kantwurst) (3.3); | X3300 mg/kg (without added E 249 or E 250) | |||
Rohschinken, trocken-/nassgepökelt (3.1); and similar products | 250 mg/kg | |||
Salchichón y chorizo tradicionales de larga curación (3.4); Saucissons secs (3.6); and similar products | 250 mg/kg (without added E 249 or E 250) | |||
Jellied veal and brisket (3.2); | 10 mg/kg | |||
Hard, semi-hard and semi-soft cheese | 150 mg/kg in the cheese milk or equivalent level if added after removal of whey and addition of water | |||
Dairy-based cheese analogue | ||||
Pickled herring and sprat | 500 mg/kg | |||
When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute. | ||||
Fo-value 3 is equivalent to 3 minutes heating at 121 oC (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans). | ||||
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment. |
1
Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments e.g. smoking.
1.1
Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures.
1.2
Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity.
1.3
Immersion cured for at least 4 days and pre-cooked.
1.4
Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.
1.5
Immersion cured for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 oC, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 weeks at 12 to 14 oC.
1.6
Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation.
2
Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments e.g. smoking.
2.1
Dry curing followed by maturation for at least 4 days.
2.2
Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.
2.3
Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.
2.4
Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.
2.5
Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.
3
Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments e.g. smoking.
3.1
Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.
3.2
Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.
3.3
Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.
3.4
Maturation period of at least 30 days.
3.5
Dried product cooked to 70 oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking.
3.6
Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 oC or lower (10 to 12 oC) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7.
E No | Name | Foodstuff | Maximum level |
---|---|---|---|
E 280 E 281 E 282 E 283 | Propionic acid Sodium propionate Calcium propionate Potassium propionate | Pre-packed sliced bread and rye bread | 3 000 mg/kg expressed as propionic acid |
Energy reduced bread Partially baked, pre-packed bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0,65 Pre-packed Rolls, and pitta | 2 000 mg/kg expressed as propionic acid | ||
Christmas pudding Pre-packed bread | 1 000 mg/kg expressed as propionic acid | ||
Prepacked pølsebrød, boller and dansk flutes | 2 000 mg/kg expressed as propionic acid | ||
Cheese and cheese analogues (surface treatment only) | quantum satis | ||
E 1105 | Lysozyme | Ripened cheese | quantum satis |
Wine in accordance with Regulation (EC) No 1493/199968 and its implementing Regulation (EC) No 1622/200069 | (pro memoria) | ||
Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. | |||
Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179, 14.7.1999, p.1). Regulation as last amended by Commission Regulation (EC) No 1795/2003 (OJ L 262, 14.10.2003, p. 1). | |||
Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (OJ L 194, 31.7.2000, p.1). Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p. 9). |
PART DOther antioxidants
Note
F2The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally.
E No | Name | Foodstuff | Maximum level (mg/kg) |
---|---|---|---|
Propyl gallate | Fats and oils for the professional manufacture of heat-treated foodstuffs | 200*(gallates, TBHQ and BHA, individually or in combination) | |
E 311 | Octyl gallate | Frying oil and frying fat, excluding olive pomace oil | 100*(BHT) |
E 312 | Dodecyl gallate | ||
E 319 | Tertiary-butyl hydroquinone (TBHQ) | Lard; fish oil; beef, poultry and sheep fat | both expressed on fat |
E 320 | Butylated hydroxyanisole (BHA) | Cake mixes Cereal-based snack foods Milk powder for vending machines | 200 (gallates, TBHQ and BHA, individually or in combination) |
E 321 | Butylated hydroxytoluene (BHT) | Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Pre-cooked cereals | expressed on fat |
Seasonings and condiments | 200 (gallates and BHA, individually or in combination) expressed on fat | ||
Dehydrated potatoes | 25 (gallates, TBHQ and BHA, individually or in combination) | ||
Chewing gum Food supplements as defined in Directive 2002/46/EC | 400 (gallates, TBHQ, BHT and BHA, individually or in combination) | ||
Essential oils | 1 000 (gallates, TBHQ and BHA, individually or in combination) | ||
Flavourings other than essential oils | 100 * (gallates, individually or in combination) 200 * (TBHQ and BHA, individually or in combination) | ||
E 315 E 316 | Erytorbic acid Sodium erythorbate | F3Cured meat products and preserved meat products | 500 expressed as erythorbic acid |
Preserved and semi-preserved fish products | 1 500 expressed as erythorbic acid | ||
Frozen and deep-frozen fish with red skin | |||
F7E 586 | 4-Hexylresorcinol | Fresh, frozen and deep-frozen crustaceans | 2 mg/kg as residues in crustacean meat |
ANNEX IVOTHER PERMITTED ADDITIVES
The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.
E No | Name | Foodstuff | Maximum level |
---|---|---|---|
E 297 | Fumaric acid | (pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 | |
Fillings and toppings for fine bakery wares | 2,5 g/kg | ||
Sugar confectionery | 1 g/kg | ||
Gel-like desserts Fruit-flavoured desserts Dry powdered dessert mixes | 4 g/kg | ||
Instant powders for fruit based drinks | 1 g/l | ||
F1Instant products for preparation of flavoured tea and herbal infusions | 1 g/kg | ||
Chewing gum | 2 g/kg | ||
F1In the following applications the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5): | |||
E 338 | Phosphoric acid | Non-alcoholic flavoured drinks | 700 mg/l |
Sterilised and UHT milk | 1 g/l | ||
Candied fruits | 800 mg/kg | ||
Fruit preparations | 800 mg/kg | ||
E 339 | Sodium phosphates | Partly dehydrated milk with less than 28 % solids | 1 g/kg |
| Partly dehydrated milk with more than 28 % solids | 1,5 g/kg | |
| Dried milk and dried skimmed milk | 2,5 g/kg | |
| Pasteurised, sterilised and UHT creams | 5 g/kg | |
Whipped cream and vegetable fat analogues | 5 g/kg | ||
Unripened cheese (except Mozzarella) | 2 g/kg | ||
E 340 | Potassium phosphates | Processed cheese and processed cheese analogues | 20 g/kg |
| Meat products | 5 g/kg | |
| Sport drinks and prepared table waters | 0,5 g/l | |
| F2Food supplements as defined in Directive 2002/46/EC | quantum satis | |
Salt and its substitutes | 10 g/kg | ||
Vegetable ptotein drinks | 20 g/l | ||
E 341 | Calcium phosphates | Beverage whiteners | 30 g/kg |
| Beverage whiteners for vending machines | 50 g/kg | |
| Edible ices | 1 g/kg | |
| Desserts | 3 g/kg | |
Dry powdered dessert mixes | 7 g/kg | ||
E 343 | Magnesium phosphates | Fine bakery wares | 20 g/kg |
| Flour | 2,5 g/kg | |
| Flour, self-raising | 20 g/kg | |
Soda bread | 20 g/kg | ||
Liquid egg (white, yolk or whole egg) | 10 g/kg | ||
E 450 | Diphosphates | Sauces | 5 g/kg |
| Soups and broths | 3 g/kg | |
| Instant tea and instant herbal infusions | 2 g/kg | |
|
|
| |
| Chewing-gum | quantum satis | |
Dried powdered foodstuffs | 10 g/kg | ||
| Chocolate and malt dairy-based drinks | 2 g/l | |
| Alcoholic drinks (excluding wine and beer) | 1 g/l | |
Breakfast cereals | 5 g/kg | ||
Snacks | 5 g/kg | ||
E 451 | Triphosphates | Surimi | 1 g/kg |
Fish and crustacean paste | 5 g/kg | ||
| Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | 3 g/kg | |
| Special formulae for particular nutritional uses | 5 g/kg | |
Glazings for meat and vegetable products | 4 g/kg | ||
E 452 | Polyphosphates | Sugar confectionery | 5 g/kg |
| Icing sugar | 10 g/kg | |
| Noodles | 2 g/kg | |
| Batters | 12 g/kg | |
| Fillets of unprocessed fish, frozen and deep-frozen | 5 g/kg | |
Unprocessed and processed molluscs and crustaceans frozen and deep-frozen | 5 g/kg | ||
Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes | 5 g/kg | ||
Spreadable fats excluding butter | 5 g/kg | ||
Soured-cream butter | 2 g/kg | ||
Canned crustacean products | 1 g/kg | ||
Waterbased emulsion sprays for coating baking tins | 30 g/kg | ||
Coffee based drinks for vending machines | 2 g/l | ||
F4Flavourings | 40 g/kg | ||
E 468 | Crosslinked sodium carboxy methyl cellulose | F2Food supplements as defined in Directive 2002/46/EC supplied in solid form | 30 g/kg |
E 431 | Polyoxyethylene (40) stearate | (pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 | |
E 353 | Metatartaric acid | Wine in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations | |
Made wine | 100 mg/l | ||
E 355 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 363 | Succinic acid | Desserts | 6 g/kg |
Soups and broths | 5 g/kg | ||
Powders for home preparation of drinks | 3 g/l | ||
F2E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | Emulsified sauces | 75 mg/kg |
Canned and bottled pulses, legumes, mushrooms and artichokes | 250 mg/kg | ||
Canned and bottled crustaceans and molluscs | 75 mg/kg | ||
Canned and bottled fish | 75 mg/kg | ||
Spreadable fats as defined in Annexes B and C to Regulation (EC) No 2991/9472, having a fat content of 41 % or less | 100 mg/kg | ||
Frozen and deep-frozen crustaceans | 75 mg/kg | ||
X1Libamáj, egészben és tömbben | 250 mg/kg | ||
E 405 | Propane-1, 2-diol alginate | Fat emulsions | 3 g/kg |
Fine bakery wares | 2 g/kg | ||
Fillings, toppings and coatings for fine bakery wares and desserts | 5 g/kg | ||
Sugar confectionery | 1,5 g/kg | ||
Water-based edible ices | 3 g/kg | ||
Cereal- and potato-based snacks | 3 g/kg | ||
Sauces | 8 g/kg | ||
Beer | 100 mg/l | ||
Chewing gum | 5 g/kg | ||
Fruit and vegetable preparations | 5 g/kg | ||
Non-alcoholic flavoured drinks | 300 mg/l | ||
Emulsified liqueur | 10 g/l | ||
F2Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1,2 g/kg | ||
F2Food supplements as defined in Directive 2002/46/EC | 1 g/kg | ||
F1Cider excluding cidre bouché | 100 mg/l | ||
E 416 | Karaya gum | Cereal- and potato-based snacks | 5 g/kg |
Nut coatings | 10 g/kg | ||
Fillings, toppings and coatings for fine bakery wares | 5 g/kg | ||
Desserts | 6 g/kg | ||
Emulsified sauces | 10 g/kg | ||
Egg-based liqueurs | 10 g/l | ||
F2Food supplements as defined in Directive 2002/46/EC | quantum satis | ||
Chewing gum | 5 g/kg | ||
F4Flavourings | 50 g/kg | ||
E 420 E 421 E 953 E 965 E 966 E 967 | Sorbitol
Mannitol Isomalt Maltitol
Lactitol Xylitol | Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2 (3)) Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods Liqueurs | quantum satis (for purposes other than sweetening) |
F7E 968 | Erythritol | Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3)) | quantum satis |
Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods | quantum satis | ||
Liqueurs | quantum satis | ||
For purposes other than sweetening | |||
E 432 E 433 E 434 E 435 E 436 | Polyoxyethylen 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 F2Food supplements as defined in Directive 2002/46/EC F2Dietary foods for special medical purposes as defined in Directive 1999/21/EC — 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 satis 1 g/kg Individually or in combination |
Flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins80 | 10 g/kg | ||
Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins | 1 g/kg | ||
E 442 | Ammonium phosphatides | F1Cocoa and chocolate products as defined in Directive 73/241/EEC including fillings | 10 g/kg |
F1Confectionery based on these products | 10 g/kg | ||
E 444 | Sucrose acetate isobutyrate | Non-alcoholic flavoured cloudy drinks | 300 mg/l |
F4Flavoured cloudy spirit drinks containing less than 15 % alcohol by volume | 300 mg/l | ||
E 445 | Glycerol esters of wood rosins | Non-alcoholic flavoured cloudy drinks | 100 mg/l |
F1Surface treatment of citrus fruit | 50 mg/kg | ||
F6Cloudy spirit drinks in accordance with Council Regulation (EEC) No 1576/89 laying down general rules on the definition, description and presentation of spirit drinks79 | 100 mg/l | ||
Cloudy spirit drinks containing less than 15 % alcohol by volume | 100 mg/l | ||
E 473 E 474 | Sucrose esters of fatty acids Sucroglycerides | Canned liquid coffee Heat-treated meat products | 1 g/l 5 g/kg (on fat) |
Fat emulsions for baking purposes | 10 g/kg | ||
Fine bakery wares | 10 g/kg | ||
Beverage whiteners | 20 g/kg | ||
Edible ices | 5 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Desserts | 5 g/kg | ||
Sauces | 10 g/kg | ||
Soups and broths | 2 g/kg | ||
Fresh fruits, surface treatment | quantum satis | ||
Non-alcoholic aniseed-based drinks | 5 g/l | ||
Non-alcoholic coconut and almond drinks | 5 g/l | ||
Spirituous beverages (excluding wine and beer) | 5 g/l | ||
Powders for the preparation of hot beverages | 10 g/l | ||
Dairy-based drinks | 5 g/l | ||
F2Food supplements as defined in Directive 2002/46/EC | quantum satis | ||
F2Dietary foods for special medical purposes as defined in Directive 1999/21/EC; dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | ||
Chewing gum | 10 g/kg Individually or in combination | ||
F1Cream analogues | 5 g/kg | ||
Sterilised cream and sterilised cream with reduced fat content | 5 g/kg | ||
E 475 | Polyglycerol esters of fatty acids | Fine bakery wares | 10 g/kg |
Emulsified liqueurs | 5 g/l | ||
Egg products | 1 g/kg | ||
Beverage whiteners | 0,5 g/kg | ||
Chewing gum | 5 g/kg | ||
Fat emulsions | 5 g/kg | ||
Milk and cream analogues | 5 g/kg | ||
Sugar confectionery | 2 g/kg | ||
Desserts | 2 g/kg | ||
F2Food supplements as defined in Directive 2002/46/EC | quantum satis | ||
F2Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | ||
Granola-type breakfast cereals | 10 g/kg | ||
F1E 476 | Polyglycerol polyricinoleate | Spreadable fats as defined in Annexes A, B and C of Regulation (EC) No 2991/94 having a fat content of 41 % or less | 4 g/kg |
Similar spreadable products with a fat content of less than 10 % fat | 4 g/kg | ||
Dressings | 4 g/kg | ||
Cocoa-based confectionery, including chocolate | 5 g/kg | ||
E 477 | Propane-1,2-diol esters of fatty acids | Fine bakery wares | 5 g/kg |
Fat emulsions for baking purposes | 10 g/kg | ||
Milk and cream analogues | 5 g/kg | ||
Beverage whiteners | 1 g/kg | ||
Edible ices | 3 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Desserts | 5 g/kg | ||
Whipped dessert toppings other than cream | 30 g/kg | ||
F2Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1 g/kg | ||
E 479b | Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids | Fat emulsions for frying purposes | 5 g/kg |
E 481 E 482 | Sodium stearoyl-2- lactylate Calcium stearoyl-2- lactylate | Fine bakery wares Quick-cook rice Breakfast cereals | 5 g/kg 4 g/kg 5 g/kg |
Emulsified liqueur | 8 g/l | ||
Spirits with less than 15 % alcohol by volume | 8 g/l | ||
Cereal-based snacks | 2 g/kg | ||
Chewing gum | 2 g/kg | ||
Fat emulsions | 10 g/kg | ||
Desserts | 5 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Beverage whiteners | 3 g/kg | ||
Cereal- and potato-based snacks | 5 g/kg | ||
Minced and diced canned meat products | 4 g/kg | ||
Powders for the preparation of hot beverages | 2 g/l | ||
F2Dietary foods for special medical purposes as defined in Directive 1999/21/EC — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 2 g/kg | ||
Bread (except that referred to in Annex II) | 3 g/kg | ||
Mostarda di frutta | 2 g/kg Individually or in combination | ||
E 483 | Stearyl tartrate | Bakery wares (except breads referred to in Annex II) | 4 g/kg |
Desserts | 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 | 10 g/kg 5 g/kg 25 mg/kg73 10 g/kg |
Milk and cream analogues | 5 g/kg | ||
Beverage whiteners | 5 g/kg | ||
Liquid tea concentrates and liquid fruit and herbal infusions concentrates | 0,5 g/l | ||
Edible ices | 0,5 g/kg | ||
Desserts | 5 g/kg | ||
Sugar confectionery | 5 g/kg | ||
Cocoa-based confectionery, including chocolate | 10 g/kg74 | ||
Emulsified sauces | 5 g/kg | ||
F2Food supplements as defined in Directive 2002/46/EC | quantum satis | ||
Yeast for baking | quantum satis | ||
Chewing gum | 5 g/kg | ||
F2Dietary foods for special medical purposes as defined in Directive 1999/21/EC; dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | ||
(pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 | Individually or in combination | ||
E 512 | Stannous chloride | Canned and bottled white asparagus | 25 mg/kg as Sn |
E 520 E 521 E 522 E 523 | Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate | Egg white Candied, crystallized and glacé fruit and vegetables | 30 mg/kg 200 mg/kg Individually or in combination, expressed as aluminium |
E 541 | Sodium aluminium phosphate, acidic | Fine bakery wares (scones and sponge wares only) | 1 g/kg expressed as aluminium |
E 535 E 536 E 538 | Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide | Salt and its substitutes | Individually or in combination, 20 mg/kg as anhydrous potassium ferrocyanide |
F4E 551 | Silicon dioxide | Flavourings | 50 g/kg |
E 551 E 552 E 553a E 553b E 554 E 555 E 556 E 559 | Silicon dioxide Calcium silicate | Dried powdered foodstuffs (including sugars) Salt and its substitutes F2Food supplements as defined in Directive 2002/46/EC Foodstuffs in tablet and coated tablet form F1Sliced or grated hard, semi-hard and processed cheese F1Sliced or grated cheese analogues and processed cheese analogues | 10 g/kg 10 g/kg 10 g/kg quantum satis F110 g/kg |
Chewing gum | quantum satis76 | ||
Rice | |||
Sausages (surface treatment only) | |||
Seasonings | 30 g/kg | ||
Confectionery excluding chocolate (surface treatment only) | quantum satis | ||
Tin-greasing products | 30 g/kg | ||
E 579 E 585 | Ferrous gluconate Ferrous lactate | Olives darkened by oxidation | 150 mg/kg as Fe |
E 620 E 621 E 622 E 623 E 624 E 625 | Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate | Foodstuffs in general (except those referred to in Article 2 (3)) | 10 g/kg Individually or in combination |
Condiments and seasonings | quantum satis | ||
E 626 E 627 E 628 E 629 E 630 E 631 E 632 E 633 | Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate | Foodstuffs in general (except those referred to in Article 2 (3)) Seasonings and condiments | 500 mg/kg individually or in combination, expressed as guanylic acid quantum satis |
E 634 | Calcium 5'-ribonucleotides | ||
E 635 | Disodium 5'-ribonucleotides | ||
E 900 | Dimethyl polysiloxane | Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products | 10 mg/kg |
Soups and broths | 10 mg/kg | ||
Oils and fats for frying | 10 mg/kg | ||
Confectionery (excluding chocolate) | 10 mg/kg | ||
Non-alcoholic flavoured drinks | 10 mg/l | ||
Pineapple juice | 10 mg/l | ||
Canned and bottled fruit and vegetables | 10 mg/kg | ||
Chewing gum | 100 mg/kg | ||
(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing 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 | 10 mg/l | ||
Batters | 10 mg/kg | ||
F1Cider excluding cidre bouché | 10 mg/l | ||
F4Flavourings | 10 mg/kg | ||
E 901 E 902
E 904 | Beeswax, white and yellow Candelilla wax
Shellac | As glazing agents only for:
| quantum satis |
F2Food supplements as defined in Directive 2002/46/EC | quantum satis | ||
Fresh citrus fruits, melons, apples and pears (surface treatment only) | quantum satis | ||
F1Peaches and pineapples (surface treatment only) | quantum satis | ||
F4E 903 | Carnauba wax | As glazing agents only: | |
| 500 mg/kg | ||
1 200 mg/kg (only for chewing gum) | |||
| 200 mg/kg | ||
| 200 mg/kg | ||
| 200 mg/kg | ||
| 200 mg/kg | ||
| 200 mg/kg | ||
| 200 mg/kg | ||
E 905 | Microcrystalline wax | Surface treatment of:
| quantum satis |
E 912 | Montan acid esters | Fresh citrus fruits (surface treatment only) | quantum satis |
E 914 | Oxidized polyethylene wax | ||
Fresh melon, mango, papaya, avocado and pineapple (surface treatment only) | quantum satis | ||
E 927b | Carbamide | Chewing gum without added sugars | 30 g/kg |
E 950 | Acesulfame-K | Chewing gum with added sugars | 800 mg/kg |
E 951 | Aspartame | 2 500 mg/kg | |
E 957 | Thaumatin | 10 mg/kg (as flavour enhancer only)77 | |
F1Water-based flavoured non-alcoholic drinks | 0,5 mg/l | ||
Desserts — dairy and non dairy | 5 mg/kg (as flavour enhancer only) | ||
E 959 | Neohesperidine DC | Chewing gum with added sugars | 150 mg/kg77 |
F1Spreadable fats as defined in Annexes B and C of Regulation (EC) No 2991/94 | 5 mg/kg | ||
Meat products | 5 mg/kg (as flavour enhancer only) | ||
Fruit jellies | |||
Vegetable proteins | |||
E 999 | Quillaia extract | Water-based flavoured non-alcoholic drinks | 200 mg/l calculated as anhydrous extract |
F1Cider excluding cidre bouché | 200 mg/l calculated as anhydrous extract | ||
E 1201 | Polyvinylpyrrolidone | F2Food supplements as defined in Directive 2002/46/EC in tablet and coated tablet form | quantum satis |
E 1202 | Polyvinylpolypyrrolidone | ||
E 1505 | Triethyl citrate | Dried egg white | quantum satis |
F1E 1518 | Glyceryl triacetate (triacetin) | Chewing gum | quantum satis |
E 459 | Beta-cyclodextrine | Foodstuffs in tablet and coated tablet form | quantum satis |
F4Encapsulated flavourings in | |||
| 500 mg/l | ||
| 1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer | ||
E 425 | Konjac78 | F12Foodstuffs in general (except those referred to in Article 2(3) and jelly confectionery including jelly-mini-cups) | 10 g/kg individually or in combination |
| |||
| |||
F6E 650 | Zinc acetate | Chewing gum | 1 000 mg/kg |
E 943a E 943b E 944 | Butane Iso-butane Propane | Vegetable oil pan spray (for professional use only) Water-based emulsion spray | quantum satis |
F4E 907 | Hydrogenated poly-1-decene | As glazing agent for | |
| 2 g/kg | ||
| 2 g/kg | ||
Triethyl citrate | Flavourings | 3 g/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 g/l. | |
E 1517 | Glyceryl diacetate (diacetin) | ||
E 1518 | Glyceryl triacetate (triacetin) | ||
E 1520 | Propan-1,2-diol (propylene glycol) | ||
E 1519 | Benzyl alcohol | Flavourings for | |
| 100 mg/l | ||
| 250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer | ||
Soybean hemicellulose | Dairy-based drinks intended for retail sale | 5 g/l | |
Food supplements as defined in Directive 2002/46/EC | 1,5 g/l | ||
Emulsified sauces | 30 g/l | ||
Pre-packaged fine bakery wares intended for retail sale | 10 g/kg | ||
Pre-packaged ready to eat oriental noodles intended for retail sale | 10 g/kg | ||
Pre-packaged ready to eat rice intended for retail sale | 10 g/kg | ||
Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale | 10 g/kg | ||
Dehydrated, concentrated, frozen and deep-frozen egg products | 10 g/kg | ||
Jelly confectionery, except jelly mini-cups | 10 g/kg | ||
Pullulan | Food supplements as defined in Directive 2002/46/EC in capsule and tablet form | quantum satis | |
Breath freshening micro-sweets in the form of films | quantum satis | ||
E 1452 | Starch Aluminium Octenyl Succinate | Encapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC | 35 g/kg in food supplement |
E 493 only. | |||
E 492 only. | |||
Asbestos free. | |||
E 553b only. | |||
If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally. | |||
These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion. | |||
Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice. |
ANNEX VPERMITTED CARRIERS AND CARRIER SOLVENTS
Note
Not included in this list are:
- 1.
Substances generally considered as foodstuffs;
- 2.
Substances referred to in Article 1 (5);
- 3.
Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide.
E No | Name | Restricted use |
---|---|---|
F5E 1520 | Propane-1,2-diol (propylene glycol) | Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff) |
E 422 | Glycerol | |
E 420 | Sorbitol | |
E 421 | Mannitol | |
E 953 | Isomalt | |
E 965 | Maltitol | |
E 966 | Lactitol | |
E 967 | Xylitol | |
F7E 968 | Erythritol | |
E 400-404 | Alginic acid and its sodium, potassium, calcium and ammonium salts | |
E 405 | Propan-1,2-diol alginate | |
E 406 | Agar | |
E 407 | Carrageenan | |
E 410 | Locust bean gum | |
E 412 | Guar gum | |
E 413 | Tragacanth | |
E 414 | Acacia gum (gum arabic) | |
E 415 | Xanthan gumm | |
E 440 | Pectins | |
E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) | Antifoaming agents |
E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) | |
E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) | |
E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) | |
E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) | |
E 442 | Ammonium phosphatiders | Antioxidants |
E 460 | Cellulose (microcrystalline or powdered) | |
E 461 | Methyl cellulose | |
F7E 462 | Ethyl cellulose | |
E 463 | Hydroxypropyl cellulose | |
E 464 | Hydroxypropyl methyl cellulose | |
E 465 | Ethyl methyl cellulose | |
E 466 | Carboxy methyl cellulose | |
Sodium carboxy methyl cellulose | ||
E 322 | Lecithins | Colours and fat-soluble antioxidants |
E 432-436 | Polysorbates 20, 40, 60, 65 and 80 | |
E 470b | Magnesium salts of fatty acids | |
E 471 | Mono- and diglycerides of fatty acids | |
E 472a | Acetic acid esters of mono-and diglycerides of fatty acids | |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | |
E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | |
E 473 | Sucrose esters of fatty acids | |
E 475 | Polyglycerol esters of fatty acids | Colours and anti-foaming agents |
E 491 | Sorbitan monostearate | |
E 492 | Sorbitan tristearate | |
E 493 | Sorbitan monolaurate | |
E 494 | Sorbitan monooleate | |
E 495 | Sorbitan monopalmitate | |
E 1404 | Oxidized starch | |
E 1410 | Monostarch phosphate | |
E 1412 | Distarch phosphate | |
E 1413 | Phosphated distarch phosphate | |
E 1414 | Acetylated distarch phosphate | |
E 1420 | Acetylated starch | |
E 1422 | Acetylated distarch adipate | |
E 1440 | Hydroxy propyl starch | |
E 1442 | Hydroxy propyl distarch phosphate | |
E 1450 | Starch sodium octenyl succinate | |
E 170 | Calcium carbonates | |
E 263 | Calcium acetate | |
E 331 | Sodium citrates | |
E 332 | Potassium citrates | |
E 341 | Calcium phosphates | |
E 501 | Potassium carbonates | |
E 504 | Magnesium carbonates | |
E 508 | Potassium chloride | |
E 509 | Calcium chloride | |
E 511 | Magnesium chloride | |
E 514 | Sodium sulphate | |
E 515 | Potassium sulphate | |
E 516 | Calcium sulphate | |
E 517 | Ammonium sulphate | |
E 577 | Potassium gluconate | |
E 640 | Glycine and its sodium salt | |
E 1505 | Triethyl citrate | |
E 1518 | Glyceryl triacetate (triacetin) | |
E 551 | Silicon dioxide | Emulsifiers and colours, max. 5 % F7For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment) |
E 552 | Calcium silicate | |
E 553b | Talc | Colours, max. 5 % |
E 558 | Bentonite | |
E 559 | Aluminium silicate (Kaolin) | |
E 901 | Beeswax | Colours |
E 1200 | Polidextrose | |
E 1201 | Polyvinylpyrrolidone | Sweeteners |
E 1202 | Polyvinylpolypyrrolidone | |
F1E 322 | Lecithins | Glazing agents for fruit |
E 432-E 436 | Polysorbates | |
E 470 a | Sodium, potassium and calcium salts of fatty acids | |
E 471 | Mono and diglycerides of fatty acids | |
E 491-E 495 | Sorbitans | |
E 570 | Fatty acids | |
E 900 | Dimethylpolysiloxane | |
Polyethyleneglycol 6000 | Sweeteners | |
E 425 | Konjac | |
| ||
| ||
E 459 | Beta-cyclodextrine | 1 g/kg |
E 1451 | Acetylated oxidised starch | |
E 468 | Cross linked sodium carboxy methyl cellulose | Sweeteners |
Cross-linked cellulose gum | ||
E 469 | Enzymatically hydrolysed carboxy methyl cellulose | |
F4E 555 | Potassium aluminium silicate | In E 171 titanium dioxide and E 172 iron oxides and hydroxides (max 90 % relative to the pigment) |
ANNEX VIFOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN
Note
F1Formulae and F2processed cereal-based foods and baby 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 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less than one part vitamin B12 to 1 000 parts mannitol). The carry over of E 414 in the product ready for consumption should not be more than 10 mg/kg.
F4Formulae and F2processed cereal-based foods and baby foods for infants and young children may contain E 1450 starch sodium octenyl succinate resulting from the addition of vitamin preparations or polyunsaturated fatty acid preparations. The carry over of E 1450 in the product ready for consumption is not to be more than 100 mg/kg from vitamin preparations and 1 000 mg/kg from polyunsaturated fatty acid preparations.
Formulae and F2processed cereal-based foods and baby foods for infants and young children may contain E 301 (sodium L-ascorbate), used at QS level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption should not be more than 75 mg/l.
The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.
PART 1FOOD ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTH
Notes
1.
For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.
F12.
If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
E No | Name | Maximum level |
---|---|---|
E 270 | Lactic acid (L(+)-form only) | quantum satis |
E 330 | Citric acid | quantum satis |
E 338 | Phosphoric acid | In conformity with the limits set in Annex I to Directive 91/321/EEC |
E 306 E 307 E 308 E 309 | Tocopherol-rich extract Alfa-tocopherol Gamma-tocopherol Delta-tocopherol | 10 mg/l individually or in combination |
E 322 | Lecithins | 1 g/l |
E 471 | Mono- and diglycerides | 4 g/l |
F1E 304 | L-ascorbyl palmitate | 10 mg/l |
E 331 | Sodium citrates | 2 g/l |
E 332 | Potassium citrates | Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC |
E 339 | Sodium phosphates | 1 g/l expressed as P2O5 |
E 340 | Potassium phosphates | Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC |
E 412 | Guar gum | 1 g/l, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC |
E 472 c | Citric acid esters of mono- and diglycerides of fatty acids | 7,5 g/l sold as powder 9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC |
E 473 | Sucrose esters of fatty acids | 120 mg/l in products containing hydrolysed proteins, peptides or amino acids |
PART 2FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH
Note
1.
For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.
F12.
If more than one of the substances E 322, E 471, E 472c and E 473 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
3.
If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
E No | Name | Maximum level |
---|---|---|
E 270 | Lactic acid (L(+)-form only) | quantum satis |
E 330 | Citric acid | quantum satis |
E 306 E 307 E 308 E 309 | Tocopherol-rich extract Alfa-tocopherol Gamma-tocopherol Delta-tocopherol | 10 mg/l individually or in combination |
E 338 | Phosphoric acid | In conformity with the limits set in Annex II to Directive 91/321/EEC |
E 440 | Pectins | 5 g/l in acidified follow-on formulae only |
E 322 | Lecithins | 1 g/l |
E 471 | Mono- and diglycerides | 4 g/l |
E 407 | Carrageenan | 0,3 g/l |
E 410 | Locust bean gum | 1 g/l |
E 412 | Guar gum | 1 g/l |
F1E 304 | L-ascorbyl palmitate | 10 mg/l |
E 331 | Sodium citrates | 2 g/l |
E 332 | Potassium citrates | Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC |
E 339 | Sodium phosphates | 1 g/l expressed as P2O5 |
E 340 | Potassium phosphates | Individually or in combination and in conformity with the limits set in Annex I to Directive 91/321/EEC |
E 472 c | Citric acid esters of mono- and diglycerides of fatty acids | 7,5 g/l sold as powder 9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC |
E 473 | Sucrose esters of fatty acids | 120 mg/l in products containing hydrolysed proteins, peptides or amino acids |
PART 3FOOD ADDITIVES PERMITTED IN F2PROCESSED CEREAL-BASED FOODS AND BABY FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH
E No | Name | Foodstuff | Maximum 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 | Calcium carbonates Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid91 Malic acid91 Sodium lactate91 Potassium lactate91 Calcium lactate91 Citric acid Sodium citrates Potassium citrates Calcium citrates | F2Processed cereal-based foods and baby foods | quantum satis (only for pH adjustment) |
E 507 E 524 E 525 E 526 | Hydrochloric acid Sodium hydroxide Potassium hydroxide Calcium hydroxide | ||
E 500 E 501 E 503 | Sodium carbonates Potassium carbonates Ammonium carbonates | F2Processed cereal-based foods and baby foods | quantum satis (only as raising agents) |
Individually or in combination, expressed as ascorbic acid | |||
E 300 E 301 E 302 | L-ascorbic acid Sodium L-ascorbate Calcium L-ascorbate | Fruit- and vegetable-based drinks, juices and baby foods | 0,3 g/kg |
Fat-containing cereal-based foods including biscuits and rusks | 0,2 g/kg | ||
E 304 E 306 E 307 E 308 E 309 | L-ascorbyl palmitate Tocopherol-rich extract Alfa-tocopherol Gamma-tocopherol Delta-tocopherol | Fat-containing cereals, biscuits, rusks and baby foods | 0,1 g/kg individually or in combination |
E 338 | Phosphoric acid | F2Processed cereal-based foods and baby foods | 1 g/kg as P2O5 (only for pH adjustment) |
E 339 E 340 E 341 | Sodium phosphates Potassium phosphates Calcium phosphates | Cereals | 1 g/kg individually or in combination, expressed as P2O5 |
E 322 | Lecithins | Biscuits and rusks Cereal-based foods Baby foods | 10 g/kg |
E 471 E 472a E 472b E 472c | Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids | Biscuits and rusks Cereal-based foods Baby foods | 5 g/kg individually or in combination |
E 400 E 401 E 402 E 404 | Alginic acid Sodium alginate Potassium alginate Calcium alginate | Desserts Puddings | 0,5 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 | F2Processed cereal-based foods and baby foods | 10 g/kg individually or in combination |
Gluten-free cereal-based foods | 20 g/kg individually or in combination | ||
E 551 | Silicon dioxide | Dry cereals | 2 g/kg |
E 334 E 335 E 336 E 354 E 450a E 575 | Tartaric acid91 Sodium tartrate91 Potassium tartrate91 Calcium tartrate91 Disodium diphosphate Glucono-delta-lactone | Biscuits and rusks | 5 g/kg as a residue |
E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 | Oxidized starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate | F2Processed cereal-based foods and baby foods | 50 g/kg |
F1E 333 | Calcium citrates92 | In low-sugar fruit based products | quantum satis |
E 341 | Tricalcium phosphate92 | In fruit based desserts | 1 g/kg as P2O5 |
E 1451 | Acetylated oxidised starch | F2Processed cereal-based foods and baby foods | 50 g/kg |
L(+)-form only. | |||
The note in part 4 does not apply. |
PART 4F3FOOD ADDITIVES PERMITTED IN DIETARY FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES AS DEFINED IN DIRECTIVE 1999/21/EC93
The tables in Parts 1 to 3 of Annex VI are applicable.
F1E number | Name | Maximum level | Special conditions |
---|---|---|---|
E 401 | Sodium alginate | 1 g/l | From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding |
E 405 | Propane 1,2-diolalginate | 200 mg/l | From 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism |
E 410 | Locust bean gum | 10 g/l | From birth onwards in products for reduction of gastro-oesophageal reflux |
E 412 | Guar gum | 10 g/l | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV of Directive 91/321/EEC, as amended by Directive 96/4/EC |
E 415 | Xanthan gum | 1,2 g/l | From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastro-intestinal tract, protein mal-absorption or inborn errors of metabolism |
E 440 | Pectins | 10 g/l | From birth onwards in products used in case of gastro-intestinal disorders |
E 466 | Sodium carboxy methyl cellulose | 10 g/l or kg | From birth onwards in products for the dietary management of metabolic disorders |
E 471 | Mono- and diglycerides of fatty acids | 5 g/l | From birth onwards in specialised diets, particularly those devoid of proteins |
F4E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7,5 g/l sold as powder | From birth onwards |
9 g/l sold as liquid | |||
F7E 473 | Sucrose esters of fatty acids | 120 mg/l | Products containing hydrolysed proteins, peptides and amino acids |
E 1450 | Starch sodium octenyl succinate | 20 g/l | In infant formulae and follow-on formulae |
Substituted by Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs.