ANNEX IU.K.FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3)

NoteU.K.

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.U.K.

[F12. 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.] U.K.

Textual Amendments

F1 Substituted by Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003 amending Directive 95/2/EC on food additives other than colours and sweeteners.

3.Explanation of symbols used:U.K.

The substances E 290, E 938, E 939, E 941, E 942[F2,] E 948 and [F3E 949] may also be used in the foodstuffs referred to in Article 2 (3).

The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.

Textual Amendments

F2 Substituted by Directive 2001/5/EC of the European Parliament and of the Council of 12 February 2001 amending Directive 95/2/EC on food additives other than colours and sweeteners.

F3 Inserted by Directive 2001/5/EC of the European Parliament and of the Council of 12 February 2001 amending Directive 95/2/EC on food additives other than colours and sweeteners.

[F44. 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.] U.K.

Textual Amendments

F4 Inserted 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.

E No	Name
^a [F5May be used only as a flour treatment agent.]
[F1E 170	Calcium carbonate]
E 260	Acetic acid
E 261	Potassium acetate
E 262	Sodium acetates
	(i)Sodium acetate
	(ii)Sodium hydrogen acetate (sodium diacetate)
E 263	Calcium acetate
E 270	Lactic acid
E 290	Carbon dioxide*
E 296	Malic acid
E 300	Ascorbic acid
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Fatty acid esters of ascorbic acid
	(i)Ascorbyl palmitate
	(ii)Ascorbyl stearate
E 306	Tocopherol-rich extract
E 307	Alpha-tocopherol
E 308	Gamma-tocopherol
E 309	Delta-tocopherol
E 322	Lecithins
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates
	(i)Monosodium citrate
	(ii)Disodium citrate
	(iii)Trisodium citrate
E 332	Potassium citrates
	(i)Monopotassium citrate
	(ii)Tripotassium citrate
E 333	Calcium citrates
	(i)Monocalcium citrate
	(ii)Dicalcium citrate
	(iii)Tricalcium citrate
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
	(i)Monosodium tartrate
	(ii)Disodium tartrate
E 336	Potassium tartrates
	(i)Monopotassium tartrate
	(ii)Dipotassium tartrate
E 337	Sodium potassium tartrate
E 350	Sodium malates
	(i)Sodium malate
	(ii)Sodium hydrogen malate
E 351	Potassium malate
E 352	Calcium malates
	(i)Calcium malate
	(ii)Calcium hydrogen malate
E 354	Calcium tartrate
E 380	Triammonium citrate
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
E 404	Calcium alginate
E 406	Agar
E 407	Carrageenan
[F6E 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
	(i)Pectin
	(ii)amidated pectin
E 460	Cellulose
	(i)Microcrystalline cellulose
	(ii)Powdered cellulose
E 461	Methyl cellulose
[F4E 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
[F7	Cellulose gum]
[F5E 469	Enzymatically hydrolysed carboxy methyl cellulose]
[F7	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
	(i)Sodium carbonate
	(ii)Sodium hydrogen carbonate
	(iii)Sodium sesquicarbonate
E 501	Potassium carbonates
	(i)Potassium carbonate
	(ii)Potassium hydrogen carbonate
E 503	Ammonium carbonates
	(i)Ammonium carbonate
	(ii)Ammonium hydrogen carbonate
E 504	Magnesium carbonates
	(i)Magnesium carbonate
	(ii)Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 513	Sulphuric acid
E 514	Sodium sulphates
	(i)Sodium sulphate
	(ii)Sodium hydrogen sulphate
E 515	Potassium sulphates
	(i)Potassium sulphate
	(ii)Potassium hydrogen sulphate
E 516	Calcium sulphate
E 524	Sodium hydroxide
E 525	Potassium hydroxide
E 526	Calcium hydroxide
E 527	Ammonium hydroxide
E 528	Magnesium hydroxide
E 529	Calcium oxide
E 530	Magnesium oxide
E 570	Fatty acids
E 574	Gluconic acid
E 575	Glucono-delta-lactone
E 576	Sodium gluconate
E 577	Potassium gluconate
E 578	Calcium gluconate
E 640	Glycine and its sodium salt
[F5E 920	L-Cysteine] ^a
E 938	Argon*
E 939	Helium*
E 941	Nitrogen*
E 942	Nitrous oxide*
E 948	Oxygen*
[F3E 949	Hydrogen *]
[F5E 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
[F5E 1451	Acetylated oxidised starch]

Textual Amendments

F5 Inserted by Directive 98/72/EC of the European Parliament and of the Council of 15 October 1998 amending Directive 95/2/EC on food additives other than colours and sweeteners.

F6 Inserted by Directive 96/85/EC of the European Parliament and of the Council of 19 December 1996 amending Directive 95/2/EC on food additives other than colours and sweeteners.

F7 Inserted by Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003 amending Directive 95/2/EC on food additives other than colours and sweeteners.

ANNEX IIU.K.FOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BE USED

Foodstuff	Additive		Maximum level
^a 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.
^b OJ No L 244, 30. 9. 1993, p. 23.
^c OJ No L 205, 13. 8. 1979, p. 5.
^d OJ No L 24, 30. 1. 1976, p. 49.
^e OJ No L 84, 27. 3. 1987, p. 1.
^f OJ No L 373, 31. 12. 1988, p. 59.
^g OJ No L 231, 13. 8. 1992, p. 1.
^h OJ No L 176, 3. 7. 1984, p. 6.
Cocoa and chocolate products as defined in Directive 73/241/EEC^a	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
	[F1E 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	as glazing agents only quantum satis
[F7	E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis]
Fruit juices and nectars as defined in Directive 93/77/EEC^b	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
Nectars as defined in Directive 93/77/EEC	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/EEC^c	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
[F5	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/EEC^d	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
[F5Plain 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	]
[F5Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes.]	[F7E 296]	[F7Malic acid]	[F7quantum 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
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep- frozen	E 333	Calcium citrates
[F7	E 440	Pectin	quantum satis (only for fruit compote other than apple)
	E 509	Calcium chloride	]
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
[F5Non-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
[F8Ripened 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	[F5E 260]	[F5Acetic acid]	[F5quantum satis]
	E 270	Lactic acid	quantum satis
	E 330	Citric acid
[F7	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
[F5	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	[F5E 300]	[F5Ascorbic Acid]	[F5quantum satis]
	[F5E 301]	[F5Sodium ascorbate]
	[F5E 302]	[F5Calcium ascorbate]
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates
	E 332	Potassium citrates
	E 333	Calcium citrates
[F9Pre-packed preparations of fresh minced meat	E 261	Potassium acetate	quantum satis
	E 262i	Sodium acetate
	E 262ii	Sodium hydrogen acetate
	E 300	Ascorbic acid
	E 301	Sodium ascorbate
	E 302	Calcium ascorbate
	E 325	Sodium lactate
	E 326	Potassium lactate
	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; [F4Friss 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 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 822/87^e, (EEC) No 4252/88^f, (EEC) No 2332/92^g and (EEC) No 1873/84^h 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; [F4Libamáj, libamáj egészben, libamáj tömbben]	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate
[F5Pineapple 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]
[F7UHT 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	]
[F10Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %	E 406	Agar	quantum satis
	E 407	Carrageenan
	E 410	Locust bean gum
	E 412	Guar gum
	E 415	Xanthan gum
	E 440	Pectins
	E 460	Cellulose
	E 466	Carboxy methyl cellulose
	E 471	Mono- and diglycerides of fatty acids
	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	Hydroxyl propyl starch
	E 1442	Hydroxy propyl distarch phosphate
	E 1450	Starch sodium octenyl succinate
	E 1451	Acetylated oxidised starch]

Textual Amendments

F8 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.

F9 Substituted by Commission Directive 2010/69/EU of 22 October 2010 amending the Annexes to European Parliament and Council Directive 95/2/EC on food additives other than colours and sweeteners (Text with EEA relevance).

F10 Inserted by Commission Directive 2010/69/EU of 22 October 2010 amending the Annexes to European Parliament and Council Directive 95/2/EC on food additives other than colours and sweeteners (Text with EEA relevance).

ANNEX IIIU.K.CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

PART AU.K.Sorbates, benzoates and p-hydroxybenzoates

E No	Name	Abbreviation
^a Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
E 200	Sorbic acid	Sa
E 202	Potassium sorbate
E 203	Calcium sorbate
E 210	Benzoic acid	Ba^a
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate
E 214	Ethyl-p-hydroxybenzoate	PHB
E 215	Sodium ethyl p-hydroxybenzoate
[ F11
F11 ]
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

Textual Amendments

F11 Deleted 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.

NoteU.K.

1.The levels of all substances mentioned above are expressed as the free acid.U.K.

2.The abbreviations used in the table mean the following:U.K.

— 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.U.K.

Foodstuff	Maximum level (mg/kg or mg/l as appropriate)
^a This entry does not include dairy-based drinks.
^b OJ No L 84, 27. 3. 1987, p. 1.
^c OJ No L 186, 30. 6. 1989, p. 27.
^d [F4Directive 2002/46/EC of the European Parliament and of the Council ( OJ L 183, 12.7.2002, p. 51 ).]
^e [F4Commission Directive 1999/21/EC ( OJ L 91, 7.4.1999, p. 29 ).]
Foodstuff	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 drinks^a	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 822/87^b; 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
[F5Olives 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
[ F11 ]
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
[F1Partially 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
[F5Emulsified 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
[ F11 ]
[F8Dietary foods for special medical purposes as defined in Directive 1999/21/EC] ^e excluding foods for infants and young children as referred to in Directive 89/398/EEC^c — dietetic formulae for weight control intended to replace total daily food intake or an individual meal				1 500
[F5… 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					]
[ F11 ]
[F7Flavourings				1 500		]
[F4Crustaceans and molluscs, cooked		1 000		2 000
Food supplements as defined in Directive 2002/46/EC ^d supplied in liquid form				2 000		]
[F10Seaweed-based fish analogue products	1 000	500
Beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates	200	200		400
Unpeeled fresh citrus fruit (surface treatment only)	20
Food supplements as defined in Directive 2002/46/EC supplied in dried form containing preparations of vitamin A and of combinations of vitamin A and D				1 000 in the product ready for consumption		]

PART BU.K.Sulphur 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

NoteU.K.

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.U.K.

2.An SO₂ content of not more than 10 mg/kg or 10 mg/l is not considered to be present.U.K.

Foodstuff	Maximum level (mg/kg or mg/l as appropriate)Expressed as SO₂
^a In edible parts.
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
[F8Crustaceans and cephalopods
fresh, frozen and deep-frozen	150 ^a
crustaceans, Penaeidae, Solenoceridae, Aristaeidae family
up to 80 units	150 ^a
between 80 and 120 units	200 ^a
over 120 units	300 ^a
Crustaceans and cephalopods
cooked	50 ^a
cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:
up to 80 units	135 ^a
between 80 and 120 units	180 ^a
over 120 units	270] ^a
Dry biscuit	50
[F8Starches (excluding starches in infant formulae, follow-on formulae and processed cereal-based foods and baby foods)]	50
Sago	30
Pearl barley	30
[F5Dehydrated potatoes]	400
Cereal- and potato-based snacks	50
Peeled potatoes	50
Processed potatoes (including frozen and deep-frozen potatoes)	100
Potato dough	100
White vegetables, dried	400
White vegetables, processed (including frozen and deep-frozen white vegetables)	50
Dried ginger	150
Dried tomatoes	200
Horseradish pulp	800
Onion, garlic and shallot pulp	300
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine)	100
Golden peppers in brine	500
Processed mushrooms (including frozen mushrooms)	50
Dried mushrooms	100
Dried fruits
—apricots, peaches, grapes, prunes and figs	2 000
—bananas	1 000
—apples and pears	600
—other (including nuts in shell)	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
[F5Sugars 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
[F5Analogues of meat, fish and crustaceans based on protein	200
Marinated nuts	50
Vacuum packed sweetcorn	100
Distilled alcoholic beverages containing whole pears	50]
[F4 [X1Salsicha fresca]	450
Table grapes	10
Fresh lychees	10 (measured on edible parts)]
[F10Blueberries ( Vaccinium corymbosum only)	10
Cinnamon ( Cinnamomum ceylanicum only)	150]

Editorial Information

X1 Substituted by Corrigendum to 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 (Official Journal of the European Union L 204 of 26 July 2006).

PART CU.K.Other preservatives

E No	Name	Foodstuff	Maximum level
^a [F9This substance may be present in certain cheeses as a result of fermentation process.]
[ F12
F12. . . . .]
[ F13 ]
[F9E 234	Nisin ^a	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
		Pasteurised liquid egg (white, yolk or whole egg)	6,25 mg/l]
E 235	Natamycin	Surface treatment of:
		—hard, semi-hard and semi-soft cheese	1 mg/dm² surface (not present at a depth of 5 mm)
		—dried, cured sausages	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
[F9E 242	Dimethyl dicarbonate	Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate	250 mg/l ingoing amount, residues not detectable
[F9E 242	Dimethyl dicarbonate	Cider, perry, fruit wines Alcohol-reduced wine Wine-based drinks and products covered by Regulation (EEC) No 1601/91	250 mg/l ingoing amount, residues not detectable]
E 284	Boric acid	Sturgeons' eggs (Caviar)	4 g/kg expressed as boric acid
E 285	Sodium tetraborate (borax)	Sturgeons' eggs (Caviar)	4 g/kg expressed as boric acid

Textual Amendments

F12 Deleted by Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003 amending Directive 95/2/EC on food additives other than colours and sweeteners.

F13 Deleted by Directive 98/72/EC of the European Parliament and of the Council of 15 October 1998 amending Directive 95/2/EC on food additives other than colours and sweeteners.

[F8E No	Name	Foodstuff	Maximum amount that may be added during manufacture (expressed as NaNO ₂ )	Maximum residual level (expressed as NaNO ₂ )
E 249	Potassium nitrite ^a	Meat products	150 mg/kg
E 250	Sodium nitrite ^a	Sterilised meat products (Fo > 3,0 ) ^b	100 mg/kg
		Traditional immersion cured meat products (1):		[X2175 mg/kg]
		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):		[X2175 mg/kg]
		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 manufacture [X1(expressed as NaNO ₃ )]	Maximum residual level [X1(expressed as NaNO ₃ )]
^a When labelled ‘ for food use ’ , nitrite may be sold only in a mixture with salt or a salt substitute.
^b Fo-value 3 is equivalent to 3 minutes heating at 121 ^o C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans).
^c Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment.
E 251 E 252	Potassium nitrate ^c Sodium nitrate ^c	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):		[X2250 mg/kg]
		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):	[X2300 mg/kg (without added E 249 or E 250)]
		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

Editorial Information

X2 Deleted by Corrigendum to 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 (Official Journal of the European Union L 204 of 26 July 2006).

X3 Inserted by Corrigendum to 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 (Official Journal of the European Union L 204 of 26 July 2006).

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. U.K.

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. U.K.

1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. U.K.

1.3 Immersion cured for at least 4 days and pre-cooked. U.K.

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. U.K.

1.5 Immersion cured for 4 to 5 days at 5 to 7 ^o C, matured for typically 24 to 40 hours at 22 ^o C, possibly smoked for 24 hrs at 20 to 25 ^o C and stored for 3 to 6 weeks at 12 to 14 ^o C. U.K.

1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. U.K.

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. U.K.

2.1 Dry curing followed by maturation for at least 4 days. U.K.

2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. U.K.

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. U.K.

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. U.K.

2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. U.K.

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. U.K.

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. U.K.

3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. U.K.

3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 . U.K.

3.4 Maturation period of at least 30 days. U.K.

3.5 Dried product cooked to 70 ^o C 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. U.K.

3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 ^o C or lower (10 to 12 ^o C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 .] U.K.

E No	Name	Foodstuff	Maximum level
^a Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
^b [F7Council 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 ).
^c 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 ).]
E 280 E 281 E 282 E 283	Propionic acid Sodium propionate Calcium propionate Potassium propionate ^a	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
[F5		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
[F7		Wine in accordance with Regulation (EC) No 1493/1999 ^b and its implementing Regulation (EC) No 1622/2000 ^c	(pro memoria)]

PART DU.K.Other antioxidants

NoteU.K.

[F8The * 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.] U.K.

E No	Name	Foodstuff	Maximum level (mg/kg)
[F8 [X1E 310	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	[F1Cured 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	1 500 expressed as erythorbic acid
[F10E 392	Extracts of rosemary	Vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non heat treated food products	30 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Fish oils and algal oil	50 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Lard, beef, poultry, sheep and porcine fat Fats and oils for the professional manufacture of heat-treated foodstuffs Frying oil and frying fat, excluding olive oil and olive pomace oil Snack foods (snack based on cereals, potatoes or starch)
		Sauces	100 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Fine bakery wares	200 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Food supplements as defined in Directive 2002/46/EC	400 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Dehydrated potatoes Egg products Chewing gum	200 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Milk powder for vending machines Seasoning and condiments Processed nuts	200 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Dehydrated soups and broths	50 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Dehydrated meat	150 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Meat and fish products, excluding dehydrated meat and dried sausage	150 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Dried sausage	100 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Flavourings	1 000 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Dried milk for the manufacturing of ice cream	30 mg/kg (expressed as the sum of carnosol and carnosic acid)]
[F4E 586	4-Hexylresorcinol	Fresh, frozen and deep-frozen crustaceans	2 mg/kg as residues in crustacean meat]

ANNEX IVU.K.OTHER PERMITTED ADDITIVES

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

E No	Name	Foodstuff	Maximum level
^a [F5 OJ L 316, 9. 12. 1994, p. 2 .]
^b E 493 only.
^c E 492 only.
^d Asbestos free.
^e E 553b only.
^f 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.
^g [F5These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.]
^h [F3 OJ L 160, 12.6.1989, p. 1 .]
ⁱ [F7Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.]
E 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
		[F5Instant products for preparation of flavoured tea and herbal infusions	1 g/kg]
		Chewing gum	2 g/kg
[F5In 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 P ₂ O ₅ ):
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
	(i) Monosodium phosphate	Partly dehydrated milk with more than 28 % solids	1,5 g/kg
	(ii) Disodium phosphate	Dried milk and dried skimmed milk	2,5 g/kg
	(iii) Trisodium phosphate	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
	(i) Monopotassium phosphate	Meat products	5 g/kg
	(ii) Dipotassium phosphate	Sport drinks and prepared table waters	0,5 g/l
	(iii) Tripotassium phosphate	[F8Food supplements as defined in Directive 2002/46/EC]	quantum satis
		Salt and its substitutes	10 g/kg
		Vegetable protein drinks	20 g/l
[F10		Whey protein containing sport drinks	4 g/kg]
E 341	Calcium phosphates	Beverage whiteners	30 g/kg
	(i) Monocalcium phosphate	Beverage whiteners for vending machines	50 g/kg
	(ii) Dicalcium phosphate	Edible ices	1 g/kg
	(iii) Tricalcium phosphate	Desserts	3 g/kg
	(iii) Tricalcium phosphate	Dry powdered dessert mixes	7 g/kg
E 343	Magnesium phosphates	Fine bakery wares	20 g/kg
	(i) Monomagnesium phosphate	Flour	2,5 g/kg
	(ii) Dimagnesium phosphate	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
	(i) Disodium diphosphate	Soups and broths	3 g/kg
	(ii) Trisodium diphosphate	Instant tea and instant herbal infusions	2 g/kg
	(iii) Tetrasodium diphosphate	[F12Cider and perry]	[F122 g/l]
	(v) (SIC! (iv)) Tetrapotassium diphosphate	Chewing-gum	quantum satis
	(v) (SIC! (iv)) Tetrapotassium diphosphate	Dried powdered foodstuffs	10 g/kg
	(vi) (SIC! (v)) Dicalcium diphosphate	Chocolate and malt dairy-based drinks	2 g/l
	(vii) (SIC! (vi)) Calcium dihydrogen diphosphate	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
	Triphosphates	Fish and crustacean paste	5 g/kg
	(i) Pentasodium triphosphate	Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	3 g/kg
	(ii) Pentapotassium triphosphate	Special formulae for particular nutritional uses	5 g/kg
	(ii) Pentapotassium triphosphate	Glazings for meat and vegetable products	4 g/kg
E 452	Polyphosphates	Sugar confectionery	5 g/kg
	(i) Sodium polyphosphate	Icing sugar	10 g/kg
	(ii) Potassium polyphosphate	Noodles	2 g/kg
	(iii) Sodium calcium polyphosphate	Batters	12 g/kg
	(iv) Calcium polyphosphate	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
		[F7Flavourings	40 g/kg]
E 468	Crosslinked sodium carboxy methyl cellulose	[F8Food 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
E 353	Metatartaric acid	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
[F8E 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 2991/94 ^a , 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
		[F8Dietary 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
		[F8Food supplements as defined in Directive 2002/46/EC]	1 g/kg
		[F5Cider 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
		[F8Food supplements as defined in Directive 2002/46/EC]	quantum satis
		Chewing gum	5 g/kg
		[F7Flavourings	50 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	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)
[F4E 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]
[F10E 427	Cassia gum	Edible ices	2 500 mg/kg
		Fermented milk products with the exception of unflavoured live fermented milk products
		Dairy-based dessert and similar products
		Filling, topping and coating for fine bakery wares and dessert
		Processed cheese
		Sauces and salads dressing
		Dehydrated soups and broths
		Heat-treated meat products	1 500 mg/kg]
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 [F8Food supplements as defined in Directive 2002/46/EC] [F8Dietary 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
[F7		Flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins ⁱ	10 g/kg
[F7		Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins	1 g/kg]
E 442	Ammonium phosphatides	[F5Cocoa and chocolate products as defined in Directive 73/241/EEC including fillings]	10 g/kg
E 442	Ammonium phosphatides	[F5Confectionery based on these products]	10 g/kg
E 444	Sucrose acetate isobutyrate	Non-alcoholic flavoured cloudy drinks	300 mg/l
[F7	Sucrose acetate isobutyrate	Flavoured 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
		[F5Surface treatment of citrus fruit	50 mg/kg]
		[F3Cloudy spirit drinks in accordance with Council Regulation (EEC) No 1576/89 laying down general rules on the definition, description and presentation of spirit drinks ^h	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
		[F8Food supplements as defined in Directive 2002/46/EC]	quantum satis
		[F8Dietary 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
[F5		Cream 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
		[F8Food supplements as defined in Directive 2002/46/EC]	quantum satis
		[F8Dietary 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
[F5E 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
		[F8Dietary 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
		[F8Dietary 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
E 483	Stearyl tartrate	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/kg^b 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/kg^c
		Emulsified sauces	5 g/kg
		[F8Food supplements as defined in Directive 2002/46/EC]	quantum satis
		Yeast for baking	quantum satis
		Chewing gum	5 g/kg
		[F8Dietary 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
[F7E 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 (i) Magnesium silicate (ii) Magnesium trisilicate^d Talc^d Sodium aluminium silicate Potassium aluminium silicate Calcium aluminium silicate Aluminium silicate (Kaolin)	Dried powdered foodstuffs (including sugars) Salt and its substitutes [F8Food supplements as defined in Directive 2002/46/EC] Foodstuffs in tablet and coated tablet form [F5Sliced or grated hard, semi-hard and processed cheese] [F5Sliced or grated cheese analogues and processed cheese analogues]	10 g/kg 10 g/kg 10 g/kg quantum satis [F510 g/kg]
		Chewing gum	quantum satis ^e
		Rice
		Sausages (surface treatment only)
[F5		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
E 620 E 621 E 622 E 623 E 624 E 625		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
		[F5Cider excluding cidre bouché	10 mg/l]
		[F7Flavourings	10 mg/kg]
E 901 E 902 [F12E 903] E 904	Beeswax, white and yellow Candelilla wax [F12Carnauba wax] Shellac	As glazing agents only for: Confectionery (including chocolate) Small products of fine bakery wares coated with chocolate Snacks Nuts Coffee beans [F10Pre-packed wafers containing ice cream (only for E 901)]	quantum satis
		[F8Food supplements as defined in Directive 2002/46/EC]	quantum satis
		Fresh citrus fruits, melons, apples and pears (surface treatment only)	quantum satis
		[F5Peaches and pineapples (surface treatment only)	quantum satis
[F10		Flavourings in non-alcoholic flavoured drinks (only for E 901)	0,2 g/kg in the flavoured drinks]
[F7E 903	Carnauba wax	As glazing agents only:
		— confectionery (including chocolate)	500 mg/kg
		— confectionery (including chocolate)	1 200 mg/kg (only for chewing gum)
		— small products of fine bakery wares coated with chocolate	200 mg/kg
		— snacks	200 mg/kg
		— nuts	200 mg/kg
		— coffee beans	200 mg/kg
		— [F8food supplements as defined in Directive 2002/46/EC]	200 mg/kg
		— fresh citrus fruits, melons, apples, pears, peaches and pineapples (surface treatment only)	200 mg/kg]
E 905	Microcrystalline wax	Surface treatment of: confectionery excluding chocolate chewing gum melons, papaya, mango and avocado	quantum satis]
E 912	Montan acid esters	Fresh citrus fruits (surface treatment only)	quantum satis
E 914	Oxidized polyethylene wax	Fresh citrus fruits (surface treatment only)	quantum satis
[F5		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)^f
		[F5Water-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/kg^f
		[F5Spreadable 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
[F10E 961	Neotame	Water-based flavoured drinks, energy-reduced or with no added sugar	2 mg/l as flavour enhancer
		Milk- and milk-derivative-based or fruit-juice-based drinks, energy-reduced or with no added sugar	2 mg/l as flavour enhancer
		‘ Snacks ’ : certain flavours of ready-to-eat, pre-packed, dry, savoury starch products and coated nuts	2 mg/kg as flavour enhancer
		Starch-based confectionery, energy-reduced or with no added sugar	3 mg/kg as flavour enhancer
		Breath-freshening micro-sweets, with no added sugar	3 mg/kg as flavour enhancer
		Strongly flavoured throat pastilles with no added sugar	3 mg/kg as flavour enhancer
		Chewing gum with added sugar	3 mg/kg as flavour enhancer
		Energy-reduced jams, jellies and marmalades	2 mg/kg as flavour enhancer
		Sauces	2 mg/kg as flavour enhancer
		Food supplements as defined in Directive 2002/46/EC supplied in a liquid form	2 mg/kg as flavour enhancer
		Food supplements as defined in Directive 2002/46/EC supplied in a solid form	2 mg/kg as flavour enhancer
		Food supplements as defined in Directive 2002/46/EC based on vitamins and/or mineral elements and supplied in a syrup-type or non-chewable form	2 mg/kg as flavour enhancer]
E 999	Quillaia extract	Water-based flavoured non-alcoholic drinks	200 mg/l calculated as anhydrous extract
E 999	Quillaia extract	[F5Cider excluding cidre bouché	200 mg/l calculated as anhydrous extract]
E 1201	Polyvinylpyrrolidone	[F8Food supplements as defined in Directive 2002/46/EC in tablet and coated tablet form]	quantum satis
E 1202	Polyvinylpolypyrrolidone		quantum satis
[F10E 1203	Polyvinyl alcohol	Food supplements as defined in Directive 2002/46/EC in capsule and tablet form	18 g/kg]
[F9E 1505	Triethyl citrate	Food supplements as defined in Directive 2002/46/EC in capsule and tablet form	3,5 g/kg
[F9E 1505	Triethyl citrate	Dried egg white	quantum satis]
[F5E 1518	Glyceryl triacetate (triacetin)	Chewing gum	quantum satis
E 459	Beta-cyclodextrine	Foodstuffs in tablet and coated tablet form	quantum satis
		[F7Encapsulated flavourings in
		— flavoured teas and flavoured powdered instant drinks	500 mg/l
		— flavoured snacks	1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer]
E 425	Konjac ^g	[F14Foodstuffs in general (except those referred to in Article 2(3) and jelly confectionery including jelly-mini-cups)]	10 g/kg individually or in combination
	(i) Konjac gum
	(ii) Konjac glucomannane]
[F3E 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]
[F7E 907	Hydrogenated poly-1-decene	As glazing agent for
		— sugar confectionery	2 g/kg
		— dried fruits	2 g/kg
[F8 [X1E 1505	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
		— liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails	100 mg/l
		— confectionery including chocolate and fine bakery wares	250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer]
[F4 [X1E 426	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] ]
[F4 [X1E 1204	Pullulan	Food supplements as defined in Directive 2002/46/EC in capsule and tablet form	quantum satis
[F4 [X1E 1204	Pullulan	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] ]
[F10E 1521	Polyethylene glycol	Food supplements as defined in Directive 2002/46/EC in capsule and tablet form	10 g/kg]

Textual Amendments

F14 Substituted by Directive 2003/52/EC of the European Parliament and of the Council of 18 June 2003 amending Directive 95/2/EC as regards the conditions of use for a food additive E 425 konjac (Text with EEA relevance).

ANNEX VU.K.PERMITTED CARRIERS AND CARRIER SOLVENTS

NoteU.K.

Not included in this list are:U.K.

Substances generally considered as foodstuffs;

Substances referred to in Article 1 (5);

Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide.

E No	Name	Restricted use
[F2E 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
[F4E 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
[F4E 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 % [F4For 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	Sweeteners
[F5E 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
[F9E 1521	Polyethylene glycol	Sweeteners]
E 425	Konjac
	(i) Konjac-gum
	(ii) Konjac-glucomannane
E 459	Beta-cyclodextrine	1 g/kg
E 1451	Acetylated oxidised starch
E 468	Cross linked sodium carboxy methyl cellulose	Sweeteners
[F7	Cross-linked cellulose gum	]
E 469	Enzymatically hydrolysed carboxy methyl cellulose	]
[F7E 555	Potassium aluminium silicate	In E 171 titanium dioxide and E 172 iron oxides and hydroxides (max 90 % relative to the pigment)]

ANNEX VIU.K.FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN

NoteU.K.

[F5Formulae and [F8processed 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 B ₁₂ (not less than one part vitamin B ₁₂ 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. U.K.

[F7Formulae and [F8processed 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.] U.K.

Formulae and [F8processed 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.] U.K.

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

PART 1U.K.FOOD ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTH

NotesU.K.

1.For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.U.K.

[F52. 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.] U.K.

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
[F5E 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 P ₂ O ₅
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 2U.K.FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH

NoteU.K.

1.For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.U.K.

[F52. 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.] U.K.

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.U.K.

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
[F5E 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 P ₂ O ₅
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 3U.K.FOOD ADDITIVES PERMITTED IN [F8PROCESSED CEREAL-BASED FOODS AND BABY FOODS] FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH

E No	Name	Foodstuff	Maximum level
^a L(+)-form only.
^b [F5The note in part 4 does not apply.]
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 acid^a Malic acid^a Sodium lactate^a Potassium lactate^a Calcium lactate^a Citric acid Sodium citrates Potassium citrates Calcium citrates	[F8Processed 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
[F10E 920	L-cysteine	Biscuits for infants and young children	1 g/kg]
E 500 E 501 E 503	Sodium carbonates Potassium carbonates Ammonium carbonates	[F8Processed 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	[F8Processed 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	[F8Processed cereal-based foods and baby foods]	10 g/kg individually or in combination
E 410 E 412 E 414 E 415 E 440		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 acid^a Sodium tartrate^a Potassium tartrate^a Calcium tartrate^a 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	[F8Processed cereal-based foods and baby foods]	50 g/kg
[F5E 333	Calcium citrates ^b	In low-sugar fruit based products	quantum satis
E 341	Tricalcium phosphate ^b	In fruit based desserts	1 g/kg as P ₂ O ₅
E 1451	Acetylated oxidised starch	[F8Processed cereal-based foods and baby foods]	50 g/kg]

PART 4U.K. [F1FOOD ADDITIVES PERMITTED IN DIETARY FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES AS DEFINED IN DIRECTIVE 1999/21/EC] (1)

The tables in Parts 1 to 3 of Annex VI are applicable.

[F5E 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
[F7E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7,5 g/l sold as powder	From birth onwards
[F7E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9 g/l sold as liquid]	From birth onwards
[F4E 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]

(1)

[F1Commission Directive 1999/21/EC of 25 March 1999 on dietary foods for special medical purposes, ( OJ L 91, 7.4.1999, p. 29 ).]

Textual Amendments

F1 Substituted by Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003 amending Directive 95/2/EC on food additives other than colours and sweeteners.

ANNEX IU.K.FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3)

NoteU.K.

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.U.K.

[F12. 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.] U.K.

3.Explanation of symbols used:U.K.

(i)Sodium acetate

(ii)Sodium hydrogen acetate (sodium diacetate)

(i)Ascorbyl palmitate

(ii)Ascorbyl stearate

(i)Monosodium citrate

(ii)Disodium citrate

(iii)Trisodium citrate

(i)Monopotassium citrate

(ii)Tripotassium citrate

(i)Monocalcium citrate

(ii)Dicalcium citrate

(iii)Tricalcium citrate

(i)Monosodium tartrate

(ii)Disodium tartrate

(i)Monopotassium tartrate

(ii)Dipotassium tartrate

(i)Sodium malate

(ii)Sodium hydrogen malate

(i)Calcium malate

(ii)Calcium hydrogen malate

(i)Pectin

(ii)amidated pectin

(i)Microcrystalline cellulose

(ii)Powdered cellulose

(i)Sodium carbonate

(ii)Sodium hydrogen carbonate

(iii)Sodium sesquicarbonate

(i)Potassium carbonate

(ii)Potassium hydrogen carbonate

(i)Ammonium carbonate

(ii)Ammonium hydrogen carbonate

(i)Magnesium carbonate

(ii)Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)

(i)Sodium sulphate

(ii)Sodium hydrogen sulphate

(i)Potassium sulphate

(ii)Potassium hydrogen sulphate

ANNEX IIU.K.FOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BE USED

ANNEX IIIU.K.CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

PART AU.K.Sorbates, benzoates and p-hydroxybenzoates

NoteU.K.

1.The levels of all substances mentioned above are expressed as the free acid.U.K.

2.The abbreviations used in the table mean the following:U.K.

3.The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.U.K.

PART BU.K.Sulphur dioxide and sulphites

NoteU.K.

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.U.K.

2.An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.U.K.

—apricots, peaches, grapes, prunes and figs

—bananas

—apples and pears

—other (including nuts in shell)

PART CU.K.Other preservatives

—hard, semi-hard and semi-soft cheese

—dried, cured sausages

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. U.K.

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. U.K.

1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. U.K.

1.3 Immersion cured for at least 4 days and pre-cooked. U.K.

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. U.K.

1.5 Immersion cured for 4 to 5 days at 5 to 7 o C, matured for typically 24 to 40 hours at 22 o C, possibly smoked for 24 hrs at 20 to 25 o C and stored for 3 to 6 weeks at 12 to 14 o C. U.K.

1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. U.K.

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. U.K.

2.1 Dry curing followed by maturation for at least 4 days. U.K.

2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. U.K.

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. U.K.

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. U.K.

2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. U.K.

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. U.K.

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. U.K.

3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. U.K.

3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 . U.K.

3.4 Maturation period of at least 30 days. U.K.

3.5 Dried product cooked to 70 o C 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. U.K.

3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 o C or lower (10 to 12 o C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 .] U.K.

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.U.K.

2.An SO₂ content of not more than 10 mg/kg or 10 mg/l is not considered to be present.U.K.

1.5 Immersion cured for 4 to 5 days at 5 to 7 ^o C, matured for typically 24 to 40 hours at 22 ^o C, possibly smoked for 24 hrs at 20 to 25 ^o C and stored for 3 to 6 weeks at 12 to 14 ^o C. U.K.

3.5 Dried product cooked to 70 ^o C 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. U.K.

3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 ^o C or lower (10 to 12 ^o C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 .] U.K.