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THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,
Having regard to the Treaty establishing the European Community, and in particular Article 95 thereof,
Having regard to the proposal from the Commission,
Having regard to the opinion of the European Economic and Social Committee(1),
Acting in accordance with the procedure laid down in Article 251 of the Treaty(2),
Whereas:
(1) The free movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and well-being of citizens, and to their social and economic interests.
(2) A high level of protection of human life and health should be assured in the pursuit of Community policies.
(3) This Regulation replaces previous Directives and Decisions concerning food additives permitted for use in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests, via comprehensive and streamlined procedures.
(4) This Regulation harmonises the use of food additives in foods in the Community. This includes the use of food additives in foods covered by Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses(3) and the use of certain food colours for the health marking of meat and the decoration and stamping of eggs. It also harmonises the use of food additives in food additives and food enzymes thus ensuring their safety and quality and facilitating their storage and use. This has not previously been regulated at Community level.
(5) Food additives are substances that are not normally consumed as food itself but are added to food intentionally for a technological purpose described in this Regulation, such as the preservation of food. All food additives should be covered by this Regulation, and therefore in the light of scientific progress and technological development the list of functional classes should be updated. However, substances should not be considered as food additives when they are used for the purpose of imparting flavour and/or taste or for nutritional purposes, such as salt replacers, vitamins and minerals. Moreover, substances considered as foods which may be used for a technological function, such as sodium chloride or saffron for colouring and food enzymes should also not fall within the scope of this Regulation. However, preparations obtained from foods and other natural source material that are intended to have a technological effect in the final food and which are obtained by selective extraction of constituents (e.g. pigments) relative to the nutritive or aromatic constituents, should be considered additives within the meaning of this Regulation. Finally, food enzymes are covered by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes(4), which excludes the application of this Regulation.
(6) Substances not consumed as food itself but used intentionally in the processing of foods, which only remain as residues in the final food and do not have a technological effect in the final product (processing aids), should not be covered by this Regulation.
(7) Food additives should be approved and used only if they fulfil the criteria laid down in this Regulation. Food additives must be safe when used, there must be a technological need for their use, and their use must not mislead the consumer and must be of benefit to the consumer. Misleading the consumer includes, but is not limited to, issues related to the nature, freshness, quality of ingredients used, the naturalness of a product or of the production process, or the nutritional quality of the product, including its fruit and vegetable content. The approval of food additives should also take into account other factors relevant to the matter under consideration including societal, economic, traditional, ethical and environmental factors, the precautionary principle and the feasibility of controls. The use and maximum levels of a food additive should take into account the intake of the food additive from other sources and the exposure to the food additive by special groups of consumers (e.g. allergic consumers).
(8) Food additives must comply with the approved specifications, which should include information to adequately identify the food additive, including origin, and to describe the acceptable criteria of purity. The specifications previously developed for food additives included in Commission Directive 95/31/EC of 5 July 1995 laying down specific criteria of purity concerning sweeteners for use in foodstuffs(5), Commission Directive 95/45/EC of 26 July 1995 laying down specific purity criteria concerning colours for use in foodstuffs(6) and Commission Directive 96/77/EC of 2 December 1996 laying down specific purity criteria on food additives other than colours and sweeteners(7) should be maintained until the corresponding additives are entered in the Annexes to this Regulation. At that time, the specifications related to such additives should be set out in a Regulation. Those specifications should relate directly to the additives included in the Community lists in the Annexes to this Regulation. However, considering the complex character and substance of such specifications, for the sake of clarity they should not be integrated as such in the Community lists but should be set out in one or more separate Regulations.
(9) Some food additives are permitted for specific uses for certain authorised oenological practices and processes. The use of such food additives should comply with this Regulation and with the specific provisions laid down in the relevant Community legislation.
(10) In order to ensure harmonisation, the risk assessment and approval of food additives should be carried out in accordance with the procedure laid down in Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings(8)
(11) Under Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety(9), the European Food Safety Authority (hereinafter referred to as the Authority) is to be consulted on matters likely to affect public health.
(12) A food additive which falls within the scope of Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed(10) should be authorised in accordance with that Regulation as well as under this Regulation.
(13) A food additive already approved under this Regulation which is prepared by production methods or using starting materials significantly different from those included in the risk assessment of the Authority, or different from those covered by the specifications laid down, should be submitted for evaluation by the Authority. ‘Significantly different’ could mean, inter alia, a change of the production method from extraction from a plant to production by fermentation using a micro-organism or a genetic modification of the original micro-organism, a change in starting materials, or a change in particle size, including the use of nanotechnology.
(14) Food additives should be kept under continuous observation and must be re-evaluated whenever necessary in the light of changing conditions of use and new scientific information. Where necessary, the Commission together with the Member States should consider appropriate action.
(15) Member States which maintained on 1 January 1992 prohibitions on the use of certain additives in certain specific foods which are considered traditional and are produced on their territory should be permitted to continue to apply those prohibitions. Moreover, as regard products such as ‘Feta’ or ‘Salame cacciatore’, this Regulation should be without prejudice to more restrictive rules linked to the use of certain denominations under Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs(11) and Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed(12).
(16) Unless subject to further restrictions, an additive may be present in food, other than by direct addition, as a result of carry-over from an ingredient in which the additive was permitted, provided that the level of the additive in the final food is no greater than would be introduced by the use of the ingredient under proper technological conditions and good manufacturing practice.
(17) Food additives remain subject to the general labelling obligations as provided for in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs(13) and, as the case may be, in Regulation (EC) No 1829/2003 and in Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms(14). In addition, specific provisions on the labelling of food additives sold as such to the manufacturer or to the final consumer should be contained in this Regulation.
(18) Sweeteners authorised under this Regulation may be used in table-top sweeteners sold directly to consumers. Manufacturers of such products should make information available to the consumer by appropriate means to allow them to use the product in a safe manner. Such information could be made available in a number of ways including on product labels, Internet websites, consumer information lines or at the point of sale. In order to adopt a uniform approach to the implementation of this requirement, guidance drawn up at Community level may be necessary.
(19) The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission(15).
(20) In particular the Commission should be empowered to amend the Annexes of this Regulation and to adopt appropriate transitional measures. Since those measures are of general scope and are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it with new non-essential elements, they must be adopted in accordance with the regulatory procedure with scrutiny provided for in Article 5a of Decision 1999/468/EC.
(21) On grounds of efficiency, the normal time-limits for the regulatory procedure with scrutiny should be curtailed for the adoption of certain amendments to Annexes II and III relating to substances already authorised under other Community law as well as any appropriate transitional measures related to these substances.
(22) In order to develop and update Community law on food additives in a proportionate and effective way, it is necessary to collect data, share information and coordinate work between Member States. For that purpose, it may be useful to undertake studies to address specific issues with a view to facilitating the decision-making process. It is appropriate that the Community finance such studies as part of its budgetary procedure. The financing of such measures is covered by Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules(16).
(23) Member States are to carry out official controls in order to enforce compliance with this Regulation in accordance with Regulation (EC) No 882/2004.
(24) Since the objective of this Regulation, namely to lay down Community rules on food additives, cannot be sufficiently achieved by the Member States and can therefore, in the interests of market unity and a high level of consumer protection, be better achieved at Community level, the Community may adopt measures, in accordance with the principle of subsidiarity as set out in Article 5 of the Treaty. In accordance with the principle of proportionality, as set out in that Article, this Regulation does not go beyond what is necessary in order to achieve that objective.
(25) Following the adoption of this Regulation the Commission, assisted by the Standing Committee on the Food Chain and Animal Health, should review all the existing authorisations for criteria, other than safety, such as intake, technological need and the potential to mislead the consumer. All food additives that are to continue to be authorised in the Community should be transferred to the Community lists in Annexes II and III to this Regulation. Annex III to this Regulation should be completed with the other food additives used in food additives and food enzymes as well as carriers for nutrients and their conditions of use in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings]. To allow a suitable transition period, the provisions in Annex III, other than the provisions concerning carriers for food additives and food additives in flavourings, should not apply until 1 January 2011.
(26) Until the future Community lists of food additives are established, it is necessary to provide for a simplified procedure allowing the current lists of food additives contained in the existing Directives to be updated.
(27) Without prejudice to the outcome of the review referred to in recital 25, within one year following the adoption of this Regulation the Commission should set up an evaluation programme for the Authority to re-evaluate the safety of the food additives that were already approved in the Community. That programme should define the needs and the order of priorities according to which the approved food additives are to be examined.
(28) This Regulation repeals and replaces the following acts: Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption(17), Council Directive 65/66/EEC of 26 January 1965 laying down specific criteria of purity for preservatives authorised for use in foodstuffs intended for human consumption(18), Council Directive 78/663/EEC of 25 July 1978 laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs(19), Council Directive 78/664/EEC of 25 July 1978 laying down specific criteria of purity for antioxidants which may be used in foodstuffs intended for human consumption(20), First Commission Directive 81/712/EEC of 28 July 1981 laying down Community methods of analysis for verifying that certain additives used in foodstuffs satisfy criteria of purity(21), Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption(22), Directive 94/35/EC of the European Parliament and of the Council of 30 June 1994 on sweeteners for use in foodstuffs(23), Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs(24), Directive 95/2/EC of the European Parliament and of the Council of 20 February 1995 on food additives other than colours and sweeteners(25), Decision No 292/97/EC of the European Parliament and of the Council of 19 December 1996 on the maintenance of national laws prohibiting the use of certain additives in the production of certain specific foodstuffs(26) and Commission Decision 2002/247/EC of 27 March 2002 suspending the placing on the market and import of jelly confectionary containing the food additive E 425 konjac(27). However, it is appropriate that certain provisions of those acts remain in force during a transitional period to allow time for the preparation of the Community lists in the Annexes to this Regulation,
HAVE ADOPTED THIS REGULATION:
This Regulation lays down rules on food additives used in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.
For those purposes, this Regulation provides for:
Community lists of approved food additives as set out in Annexes II and III;
conditions of use of food additives in foods, including in food additives and in food enzymes as covered by Regulation (EC) No 1332/2008 [on food enzymes], and in food flavourings as covered by Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods(28);
rules on the labelling of food additives sold as such.
1.This Regulation shall apply to food additives.
2.This Regulation shall not apply to the following substances unless they are used as food additives:
(a)processing aids;
(b)substances used for the protection of plants and plant products in accordance with Community rules relating to plant health;
(c)substances added to foods as nutrients;
(d)substances used for the treatment of water for human consumption falling within the scope of Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption(29);
(e)flavourings falling within the scope of Regulation (EC) No 1334/2008 [on flavourings and certain food ingredients with flavouring properties for use in and on foods].
3.This Regulation shall not apply to food enzymes falling within the scope of Regulation (EC) No 1332/2008 [on food enzymes], with effect from the date of adoption of the Community list of food enzymes in accordance with Article 17 of that Regulation.
4.This Regulation shall apply without prejudice to any specific Community rules concerning the use of food additives:
(a)in specific foods;
(b)for purposes other than those covered by this Regulation.
1.For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No1829/2003 shall apply.
2.For the purposes of this Regulation the following definitions shall also apply:
(a)‘food additive’ shall mean any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods;
The following are not considered to be food additives:
monosaccharides, disaccharides or oligosaccharides and foods containing these substances used for their sweetening properties;
foods, whether dried or in concentrated form, including flavourings incorporated during the manufacturing of compound foods, because of their aromatic, sapid or nutritive properties together with a secondary colouring effect;
substances used in covering or coating materials, which do not form part of foods and are not intended to be consumed together with those foods;
products containing pectin and derived from dried apple pomace or peel of citrus fruits or quinces, or from a mixture of them, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);
chewing gum bases;
white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;
ammonium chloride;
blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;
amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts having no technological function;
caseinates and casein;
inulin;
(b)‘processing aid’ shall mean any substance which:
is not consumed as a food by itself;
is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and
may result in the unintentional but technically unavoidable presence in the final product of residues of the substance or its derivatives provided they do not present any health risk and do not have any technological effect on the final product;
(c)‘functional class’ shall mean one of the categories set out in Annex I based on the technological function a food additive exerts in the foodstuff;
(d)‘unprocessed food’ shall mean a food which has not undergone any treatment resulting in a substantial change in the original state of the food, for which purpose the following in particular are not regarded as resulting in substantial change: dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking;
(e)‘food with no added sugars’ shall mean a food without the following:
any added monosaccharides or disaccharides;
any added food containing monosaccharides or disaccharides which is used for its sweetening properties;
(f)‘energy-reduced food’ shall mean a food with an energy value reduced by at least 30 % compared with the original food or a similar product;
(g)‘table-top sweeteners’ shall mean preparations of permitted sweeteners, which may contain other food additives and/or food ingredients and which are intended for sale to the final consumer as a substitute for sugars;
(h)‘quantum satis’ shall mean that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled.
1.Only food additives included in the Community list in Annex II may be placed on the market as such and used in foods under the conditions of use specified therein.
2.Only food additives included in the Community list in Annex III may be used in food additives, in food enzymes and in food flavourings under the conditions of use specified therein.
3.Food additives in Annex II shall be listed on the basis of the categories of food to which they may be added.
4.Food additives in Annex III shall be listed on the basis of the food additives, food enzymes, food flavourings and nutrients or categories thereof to which they may be added.
5.Food additives shall comply with the specifications as referred to in Article 14.
No person shall place on the market a food additive or any food in which such a food additive is present if the use of the food additive does not comply with this Regulation.
1.A food additive may be included in the Community lists in Annexes II and III only if it meets the following conditions and, where relevant, other legitimate factors, including environmental factors:
(a)it does not, on the basis of the scientific evidence available, pose a safety concern to the health of the consumer at the level of use proposed;
(b)there is a reasonable technological need that cannot be achieved by other economically and technologically practicable means; and
(c)its use does not mislead the consumer.
2.To be included in the Community lists in Annexes II and III a food additive must have advantages and benefits for the consumer and therefore serve one or more of the following purposes:
(a)preserving the nutritional quality of the food;
(b)providing necessary ingredients or constituents for foods manufactured for groups of consumers with special dietary needs;
(c)enhancing the keeping quality or stability of a food or improving its organoleptic properties, provided that the nature, substance or quality of the food is not changed in such a way as to mislead the consumer;
(d)aiding in the manufacture, processing, preparation, treatment, packing, transport or storage of food, including food additives, food enzymes and food flavourings, provided that the food additive is not used to disguise the effects of the use of faulty raw materials or of any undesirable practices or techniques, including unhygienic practices or techniques, during the course of any such activities.
3.By way of derogation from paragraph 2(a), a food additive which reduces the nutritional quality of a food may be included in the Community list in Annex II provided that:
(a)the food does not constitute a significant component of a normal diet; or
(b)the food additive is necessary for the production of foods for groups of consumers with special dietary needs.
A food additive may be included in the Community list in Annex II for the functional class of sweetener only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one or more of the following purposes:
replacing sugars for the production of energy-reduced food, non-cariogenic food or food with no added sugars; or
replacing sugars where this permits an increase in the shelf-life of the food; or
producing food intended for particular nutritional uses as defined in Article 1(2)(a) of Directive 89/398/EEC.
A food additive may be included in the Community list in Annex II for the functional class of colour only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one of the following purposes:
restoring the original appearance of food of which the colour has been affected by processing, storage, packaging and distribution, whereby visual acceptability may have been impaired;
making food more visually appealing;
giving colour to food otherwise colourless.
1.Food additives may be assigned in Annexes II and III to one of the functional classes in Annex I on the basis of the principal technological function of the food additive.
Allocating a food additive to a functional class shall not preclude it from being used for several functions.
2.Where necessary, as a result of scientific progress or technological development, the measures, designed to amend non-essential elements of this Regulation, relating to additional functional classes which may be added to Annex I shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
1.A food additive which complies with the conditions set out in Articles 6, 7 and 8 may, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings] be included in:
(a)the Community list in Annex II to this Regulation; and/or
(b)the Community list in Annex III to this Regulation.
2.The entry for a food additive in the Community lists in Annexes II and III shall specify:
(a)the name of the food additive and its E number;
(b)the foods to which the food additive may be added;
(c)the conditions under which the food additive may be used;
(d)if appropriate, whether there are any restrictions on the sale of the food additive directly to the final consumer.
3.The Community lists in Annexes II and III shall be amended in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].
1.When establishing the conditions of use referred to in Article 10(2)(c):
(a)the level of use shall be set at the lowest level necessary to achieve the desired effect;
(b)the levels shall take into account:
any acceptable daily intake, or equivalent assessment, established for the food additive and the probable daily intake of it from all sources;
where the food additive is to be used in foods eaten by special groups of consumers, the possible daily intake of the food additive by consumers in those groups.
2.Where appropriate, no maximum numerical level shall be fixed for a food additive (quantum satis). In that case, the food additive shall be used in accordance with the principle of quantum satis.
3.The maximum levels of food additives set out in Annex II shall apply to the food as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor.
4.The maximum levels for colours set out in Annex II shall apply to the quantities of colouring principle contained in the colouring preparation unless otherwise stated.
When a food additive is already included in a Community list and there is a significant change in its production methods or in the starting materials used, or there is a change in particle size, for example through nanotechnology, the food additive prepared by those new methods or materials shall be considered as a different additive and a new entry in the Community lists or a change in the specifications shall be required before it can be placed on the market.
1.A food additive falling within the scope of Regulation (EC) No 1829/2003 may be included in the Community lists in Annexes II and III in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.
2.When a food additive already included in the Community list is produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the food additive complies with the specifications established under this Regulation.
The specifications of food additives relating, in particular, to origin, purity criteria and any other necessary information, shall be adopted when the food additive is included in the Community lists in Annexes II and III for the first time, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].
Food additives shall not be used in unprocessed foods, except where such use is specifically provided for in Annex II.
Food additives shall not be used in foods for infants and young children as referred to in Directive 89/398/EEC, including dietary foods for infants and young children for special medical purposes, except where specifically provided for in Annex II to this Regulation.
Only food colours listed in Annex II to this Regulation may be used for the purpose of health marking as provided for in Council Directive 91/497/EEC of 29 July 1991 amending and consolidating Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat to extend it to the production and marketing of fresh meat(30) and other markings required on meat products, for the decorative colouring of eggshells and for the stamping of eggshells as provided for in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin(31).
1.The presence of a food additive shall be permitted:
(a)in a compound food other than as referred to in Annex II, where the food additive is permitted in one of the ingredients of the compound food;
(b)in a food to which a food additive, food enzyme or food flavouring has been added, where the food additive:
is permitted in the food additive, food enzyme or food flavouring in accordance with this Regulation; and
has been carried over to the food via the food additive, food enzyme or food flavouring; and
has no technological function in the final food;
(c)in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.
2.Paragraph 1 shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children as referred to in Directive 89/398/EEC, except where specifically provided for.
3.Where a food additive in a food flavouring, food additive or food enzyme is added to a food and has a technological function in that food, it shall be considered a food additive of that food and not a food additive of the added flavouring, food additive or food enzyme, and must then comply with the conditions of use for that food as provided for.
4.Without prejudice to paragraph 1, the presence of a food additive used as a sweetener shall be permitted in a compound food with no added sugars, in an energy-reduced compound food, in compound dietary foods intended for low-calorie diets, in non-cariogenic compound foods, and in a compound food with an increased shelf-life, provided that the sweetener is permitted in one of the ingredients of the compound food.
Where necessary, it may be decided in accordance with the regulatory procedure referred to in Article 28(2) whether or not:
a particular food belongs to a category of food referred to in Annex II; or
a food additive listed in Annexes II and III and permitted at ‘quantum satis’ is used in accordance with the criteria referred to in Article 11(2); or
a given substance meets the definition of food additive in Article 3.
The Member States listed in Annex IV may continue to prohibit the use of certain categories of food additives in the traditional foods produced on their territory as listed in that Annex.
1.Food additives not intended for sale to the final consumer, whether sold singly or mixed with each other and/or with food ingredients, as defined in Article 6(4) of Directive 2000/13/EC, may only be marketed with the labelling provided for in Article 22 of this Regulation, which must be easily visible, clearly legible and indelible. The information shall be in a language easily understandable to purchasers.
2.Within its own territory, the Member State in which the product is marketed may, in accordance with the Treaty, stipulate that the information provided for in Article 22 shall be given in one or more of the official languages of the Community, to be determined by that Member State. This shall not preclude such information from being indicated in several languages.
1.Where food additives not intended for sale to the final consumer are sold singly or mixed with each other and/or other food ingredients and/or with other substances added to them, their packaging or containers shall bear the following information:
(a)the name and/or E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and/or E-number of each food additive;
(b)the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use;
(c)if necessary, the special conditions of storage and/or use;
(d)a mark identifying the batch or lot;
(e)instructions for use, if the omission thereof would preclude appropriate use of the food additive;
(f)the name or business name and address of the manufacturer, packager or seller;
(g)an indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant Community law; where the same limit on quantity applies to a group of components used singly or in combination, the combined percentage may be given as a single figure; the limit on quantity shall be expressed either numerically or by the quantum satis principle;
(h)the net quantity;
(i)the date of minimum durability or use-by-date;
(j)where relevant, information on a food additive or other substances referred to in this Article and listed in Annex IIIa to Directive 2000/13/EC as regards the indication of the ingredients present in foodstuffs.
2.Where food additives are sold mixed with each other and/or with other food ingredients, their packaging or containers shall bear a list of all ingredients in descending order of their percentage by weight of the total.
3.Where substances (including food additives or other food ingredients) are added to food additives to facilitate their storage, sale, standardisation, dilution or dissolution, their packaging or containers shall bear a list of all such substances in descending order of their percentage by weight of the total.
4.By way of derogation from paragraphs 1, 2 and 3, the information required in paragraph 1 points (e) to (g) and in paragraphs 2 and 3 may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication ‘not for retail sale’ appears on an easily visible part of the packaging or container of the product in question.
5.By way of derogation from paragraphs 1, 2 and 3, where food additives are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.
1.Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs(32) and Regulation (EC) No 1829/2003, food additives sold singly or mixed with each other and/or other food ingredients intended for sale to the final consumer may be marketed only if their packaging contains the following information:
(a)the name and E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and E-number of each food additive;
(b)the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use.
2.By way of derogation from paragraph 1(a), the sales description of a table-top sweetener shall include the term ‘… -based table-top sweetener’, using the name(s) of the sweetener(s) used in its composition.
3.The labelling of a table-top sweetener containing polyols and/or aspartame and/or aspartame-acesulfame salt shall bear the following warnings:
(a)polyols: ‘excessive consumption may induce laxative effects’;
(b)aspartame/aspartame-acesulfame salt: ‘contains a source of phenylalanine’.
4.Manufacturers of table-top sweeteners shall make available by appropriate means the necessary information to allow their safe use by consumers. Guidance for the implementation of this paragraph may be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
5.For the information provided for in paragraphs 1 to 3 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.
1.Without prejudice to Directive 2000/13/EC, the labelling of food containing the food colours listed in Annex V to this Regulation shall include the additional information set out in that Annex.
2.In relation to the information provided in paragraph 1 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.
3.Where necessary as a result of scientific progress or technical development, Annex V shall be amended by measures, designed to amend non-essential elements of this Regulation, in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).
Articles 21, 22, 23 and 24 shall be without prejudice to more detailed or more extensive laws, regulations or administrative provisions regarding weights and measures or applying to the presentation, classification, packaging and labelling of dangerous substances and preparations or applying to the transport of such substances and preparations.
1.A producer or user of a food additive shall inform the Commission immediately of any new scientific or technical information which might affect the assessment of the safety of the food additive.
2.A producer or user of a food additive shall, at the request of the Commission, inform it of the actual use of the food additive. Such information shall be made available to Member States by the Commission.
1.Member States shall maintain systems to monitor the consumption and use of food additives on a risk-based approach and report their findings with appropriate frequency to the Commission and the Authority.
2.After the Authority has been consulted, a common methodology for the gathering of information by the Member States on dietary intake of food additives in the Community shall be adopted in accordance with the regulatory procedure referred to in Article 28(2).
1.The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health.
2.Where reference is made to this paragraph, Articles 5 and 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.
The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.
3.Where reference is made to this paragraph, Article 5a(1) to (4) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.
4.Where reference is made to this paragraph, Article 5a(1) to (4) and (5)(b) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.
The time-limits laid down in Article 5a(3)(c) and (4)(b) and (e) of Decision 1999/468/EC shall be 2 months, 2 months and 4 months respectively.
The legal basis for the financing of measures resulting from this Regulation shall be Article 66(1)(c) of Regulation (EC) No 882/2004.
1.Food additives which are permitted for use in foods under Directives 94/35/EC, 94/36/EC and 95/2/EC, as amended on the basis of Article 31 of this Regulation, and their conditions of use shall be entered in Annex II to this Regulation after a review of their compliance with Articles 6, 7 and 8 thereof. The measures relating to the entry of such additives in Annex II, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.
Food additives and uses which are no longer needed shall not be entered in Annex II.
2.Food additives authorised for use in food additives in Directive 95/2/EC and their conditions of use shall be entered in Part 1 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.
Food additives and uses which are no longer needed shall not be entered in Annex III.
3.Food additives authorised for use in food flavourings in Directive 95/2/EC and their conditions of use shall be entered in Part 4 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.
Food additives and uses which are no longer needed shall not be entered in Annex III.
4.Specifications of the food additives covered under paragraphs 1 to 3 of this Article shall be adopted, in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings], at the moment those food additives are entered in the Annexes in accordance with those paragraphs.
5.The measures relating to any appropriate transitional measures, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
Until the establishment of the Community lists of food additives as provided for in Article 30 is completed, the Annexes to Directives 94/35/EC, 94/36/EC and 95/2/EC shall be amended, where necessary, by measures, designed to amend non-essential elements of those Directives, adopted by the Commission in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).
Foods placed on the market or labelled before 20 January 2010 which do not comply with Article 22(1)(i) and (4) may be marketed until their date of minimum durability or use-by-date.
Foods placed on the market or labelled before 20 July 2010 which do not comply with Article 24 may be marketed until their date of minimum durability or use-by-date.
1.Food additives which were permitted before 20 January 2009 shall be subject to a new risk assessment carried out by the Authority.
2.After consultation of the Authority, an evaluation programme for those additives shall be adopted by 20 January 2010, in accordance with the regulatory procedure referred to in Article 28(2). The evaluation programme shall be published in the Official Journal of the European Union.
1.The following acts shall be repealed:
(a)Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption;
(b)Directive 65/66/EEC;
(c)Directive 78/663/EEC;
(d)Directive 78/664/EEC;
(e)Directive 81/712/EEC;
(f)Directive 89/107/EEC;
(g)Directive 94/35/EC;
(h)Directive 94/36/EC;
(i)Directive 95/2/EC;
(j)Decision No 292/97/EC;
(k)Decision 2002/247/EC.
2.References to the repealed acts shall be construed as references to this Regulation.
By way of derogation from Article 33, the following provisions shall continue to apply until the transfer under Article 30(1), (2) and (3) of this Regulation of food additives already permitted in Directives 94/35/EC, 94/36/EC and 95/2/EC has been completed:
Article 2(1), (2) and (4) of Directive 94/35/EC and the Annex thereto;
Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Annexes I to V thereto;
Articles 2 and 4 of Directive 95/2/EC and Annexes I to VI thereto.
Notwithstanding point (c), the authorisations for E 1103 Invertase and E 1105 Lysozyme laid down in Directive 95/2/EC shall be repealed with effect from the date of application of the Community list on food enzymes in accordance with Article 17 of Regulation (EC) No 1332/2008 [on food enzymes].
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
It shall apply from 20 January 2010.
However, Article 4(2) shall apply to Parts 2, 3 and 5 of Annex III from 1 January 2011 and Article 23(4) shall apply from 20 January 2011. Article 24 shall apply from 20 July 2010. Article 31 shall apply from 20 January 2009.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Functional classes of food additives in foods and of food additives in food additives and food enzymes
‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;
‘colours’ are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;
‘preservatives’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;
‘antioxidants’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;
‘carriers’ are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;
‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;
‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;
‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;
‘anti-foaming agents’ are substances which prevent or reduce foaming;
‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;
‘emulsifiers’ are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;
‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;
‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;
‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;
‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;
‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;
‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;
‘humectants’ are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;
‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;
‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;
‘propellants’ are gases other than air which expel a foodstuff from a container;
‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;
‘sequestrants’ are substances which form chemical complexes with metallic ions;
[F1‘ stabilisers ’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;]
‘thickeners’ are substances which increase the viscosity of a foodstuff;
‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality[F2;]
[F3‘ contrast enhancers ’ are substances which, when applied to the external surface of fruit or vegetables following depigmentation of predefined parts (e.g. by laser treatment), help to distinguish these parts from the remaining surface by imparting colour following interaction with certain components of the epidermis.]
Textual Amendments
F1 Substituted by Commission Regulation (EU) 2019/891 of 28 May 2019 amending Annexes I and II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the functional class of ‘stabilisers’ and the use of ferrous lactate (E 585) on the mushroom Albatrellus ovinus as a food ingredient in Swedish liver pâtés (Text with EEA relevance).
F2 Substituted by Commission Regulation (EU) No 510/2013 of 3 June 2013 amending Annexes I, II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of iron oxides and hydroxides (E 172), hydroxypropyl methyl cellulose (E 464) and polysorbates (E 432-436) for marking of certain fruits (Text with EEA relevance).
F3 Inserted by Commission Regulation (EU) No 510/2013 of 3 June 2013 amending Annexes I, II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of iron oxides and hydroxides (E 172), hydroxypropyl methyl cellulose (E 464) and polysorbates (E 432-436) for marking of certain fruits (Text with EEA relevance).
Textual Amendments
This Union list includes:
[F5the name of the food additive and its E-number; as an alternative more specific E-numbers and names listed in Commission Regulation (EU) No 231/2012 (33) may be used, excluding synonyms, if the named food additives have indeed been added to a certain food,]
the foods to which the food additive may be added,
the conditions under which the food additive may be used,
restrictions on the sale of the food additive directly to the final consumer.
Textual Amendments
From 1 August 2014 only aluminium lakes prepared from the colours listed in Table 3 of this Part A are authorised and only in those food categories where provisions on maximum limits on aluminium coming from lakes are explicitly stated in Part E.]
Textual Amendments
Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
| e [F7Regulation (EU) No 609/2013 of the European Parliament and of the Council of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control and repealing Council Directive 92/52/EEC, Commission Directives 96/8/EC, 1999/21/EC, 2006/125/EC and 2006/141/EC, Directive 2009/39/EC of the European Parliament and of the Council and Commission Regulations (EC) No 41/2009 and (EC) No 953/2009 ( OJ L 181, 29.6.2013, p. 35 ).] | |
| [F81 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004] |
| 2 | Honey as defined in Council Directive 2001/110/EC a |
| 3 | Non-emulsified oils and fats of animal or vegetable origin |
| 4 | Butter |
| 5 | Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream) |
| 6 | Unflavoured fermented milk products, not heat-treated after fermentation |
| 7 | Unflavoured buttermilk (excluding sterilised buttermilk) |
| 8 | Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council b and spring water and all other bottled or packed waters |
| 9 | Coffee (excluding flavoured instant coffee) and coffee extracts |
| 10 | Unflavoured leaf tea |
| 11 | Sugars as defined in Council Directive 2001/111/EC c |
| 12 | Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council d |
| [F713 | Foods for infants and young children as referred to in Regulation (EU) No 609/2013 e , including foods for special medical purposes for infants and young children] |
Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008
| 1 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 |
| 2 | All bottled or packed waters |
| 3 | Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured) |
| 4 | Chocolate milk |
| 5 | Fermented milk (unflavoured) |
| 6 | Preserved milks as mentioned in Council Directive 2001/114/EC a (unflavoured) |
| 7 | Buttermilk (unflavoured) |
| 8 | Cream and cream powder (unflavoured) |
| 9 | Oils and fats of animal or vegetable origin |
| 10 | Ripened and unripened cheese (unflavoured) |
| 11 | Butter from sheep and goats’ milk |
| 12 | Eggs and egg products as defined in Regulation (EC) No 853/2004 |
| 13 | Flour and other milled products and starches |
| 14 | Bread and similar products |
| 15 | Pasta and gnocchi |
| 16 | Sugar including all mono- and disaccharides |
| 17 | Tomato paste and canned and bottled tomatoes |
| 18 | Tomato-based sauces |
| 19 | Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC b and vegetable juice and vegetable nectars |
| 20 | Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms |
| 21 | Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC c ; crème de pruneaux |
| 22 | Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients |
| 23 | Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council d |
| 24 | Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products |
| 25 | Salt, salt substitutes, spices and mixtures of spices |
| 26 | Wine and other products covered by Council Regulation (EC) No 1234/2007 e , as listed in its Annex I, Part XII |
| 27 | Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council f , spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively |
| 28 | Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 g |
| 29 | Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII |
| 30 | Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children |
| 31 | Honey as defined in Directive 2001/110/EC |
| 32 | Malt and malt products |
Colours which may be used in the form of lakes
| E-number | Name |
|---|---|
| E 100 | Curcumin |
| [F10E 101 | Riboflavins] |
| E 102 | Tartrazine |
| E 104 | Quinoline Yellow |
| E 110 | Sunset Yellow FCF/Orange Yellow S |
| [F11E 120 | Carminic acid, Carmine] |
| E 122 | Azorubine, Carmoisine |
| E 123 | Amaranth |
| E 124 | Ponceau 4R, Cochineal Red A |
| E 127 | Erythrosine |
| E 129 | Allura Red AC |
| E 131 | Patent Blue V |
| E 132 | Indigotine, Indigo carmine |
| E 133 | Brilliant Blue FCF |
| E 141 | Copper complexes of chlorophylls and chlorophyllins |
| E 142 | Green S |
| [F12E 151 | Brilliant Black PN] |
| E 155 | Brown HT |
| E 163 | Anthocyanins |
| E 180 | Litholrubine BK] |
| a The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks). | |
| b Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council ( OJ L 109, 30.4.2009, p. 10 ). | |
| E-number | Name |
|---|---|
| E 100 | Curcumin |
| E 101 | Riboflavins |
| E 102 | Tartrazine |
| E 104 | Quinoline Yellow |
| E 110 | Sunset Yellow FCF/Orange Yellow S |
| [F11E 120 | Carminic acid, Carmine] |
| E 122 | Azorubine, Carmoisine |
| E 123 | Amaranth |
| E 124 | Ponceau 4R, Cochineal Red A |
| E 127 | Erythrosine |
| E 129 | Allura Red AC |
| E 131 | Patent Blue V |
| E 132 | Indigotine, Indigo carmine |
| E 133 | Brilliant Blue FCF |
| E 140 | Chlorophylls and chlorophyllins |
| E 141 | Copper complexes of chlorophylls, chlorophyllins |
| E 142 | Green S |
| E 150a | Plain caramel a |
| E 150b | Caustic sulphite caramel |
| E 150c | Ammonia caramel |
| E 150d | Sulphite ammonia caramel |
| [F12E 151 | Brilliant Black PN] |
| E 153 | Vegetable carbon |
| E 155 | Brown HT |
| E 160a | Carotenes |
| E 160b | Annatto, Bixin, Norbixin |
| E 160c | Paprika extract, capsanthin, capsorubin |
| E 160d | Lycopene |
| E 160e | Beta-apo-8′-carotenal (C 30) |
| E 161b | Lutein |
| E 161g | Canthaxanthin b |
| E 162 | Beetroot Red, betanin |
| E 163 | Anthocyanins |
| E 170 | Calcium carbonate |
| E 171 | Titanium dioxide |
| E 172 | Iron oxides and hydroxides |
| E 173 | Aluminium |
| E 174 | Silver |
| E 175 | Gold |
| E 180 | Litholrubine BK |
| E-number | Name |
|---|---|
| E 420 | Sorbitols |
| E 421 | Mannitol |
| E 950 | Acesulfame K |
| E 951 | Aspartame |
| E 952 | Cyclamates |
| E 953 | Isomalt |
| E 954 | Saccharins |
| E 955 | Sucralose |
| E 957 | Thaumatin |
| E 959 | Neohesperidine DC |
| [F13E 960 | Steviol glycosides] |
| E 961 | Neotame |
| E 962 | Salt of aspartame-acesulfame |
| [F14E 964 | Polyglycitol syrup] |
| E 965 | Maltitols |
| E 966 | Lactitol |
| E 967 | Xylitol |
| E 968 | Erythritol |
| [F15E 969 | Advantame] |
| a Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. | |
| b [F9authorised until 31 January 2014 . | |
| c authorised until 31 May 2013 .] | |
| d [F16Period of application: From 6 February 2013 .] | |
| E-number | Name |
|---|---|
| E 170 | Calcium carbonate |
| [F3E 172 | Iron oxides and hydroxides] |
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| [ F17 ] | |
| E 210 | Benzoic acid a |
| E 211 | Sodium benzoate a |
| E 212 | Potassium benzoate a |
| E 213 | Calcium benzoate a |
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate |
| E 220 | Sulphur dioxide |
| E 221 | Sodium sulphite |
| E 222 | Sodium hydrogen sulphite |
| E 223 | Sodium metabisulphite |
| E 224 | Potassium metabisulphite |
| E 226 | Calcium sulphite |
| E 227 | Calcium hydrogen sulphite |
| E 228 | Potassium hydrogen sulphite |
| E 234 | Nisin |
| E 235 | Natamycin |
| E 239 | Hexamethylene tetramine |
| E 242 | Dimethyl dicarbonate |
| [F18E 243 | Ethyl lauroyl arginate] |
| E 249 | Potassium nitrite |
| E 250 | Sodium nitrite |
| E 251 | Sodium nitrate |
| E 252 | Potassium nitrate |
| E 260 | Acetic acid |
| [F19E 261 | Potassium acetates] d |
| E 262 | Sodium acetates |
| E 263 | Calcium acetate |
| E 270 | Lactic acid |
| E 280 | Propionic acid |
| E 281 | Sodium propionate |
| E 282 | Calcium propionate |
| E 283 | Potassium propionate |
| E 284 | Boric acid |
| E 285 | Sodium tetraborate (borax) |
| E 290 | Carbon dioxide |
| E 296 | Malic acid |
| E 297 | Fumaric 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 310 | Propyl gallate |
| [ F20 | |
| F20 ] | |
| E 315 | Erythorbic acid |
| E 316 | Sodium erythorbate |
| E 319 | Tertiary-butyl hydroquinone (TBHQ) |
| E 320 | Butylated hydroxyanisole (BHA) |
| E 321 | Butylated hydroxytoluene (BHT) |
| 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 338 | Phosphoric acid |
| E 339 | Sodium phosphates |
| E 340 | Potassium phosphates |
| E 341 | Calcium phosphates |
| E 343 | Magnesium phosphates |
| E 350 | Sodium malates |
| E 351 | Potassium malate |
| E 352 | Calcium malates |
| E 353 | Metatartaric acid |
| E 354 | Calcium tartrate |
| E 355 | Adipic acid |
| E 356 | Sodium adipate |
| E 357 | Potassium adipate |
| E 363 | Succinic acid |
| E 380 | Triammonium citrate |
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) |
| E 392 | Extracts of rosemary |
| E 400 | Alginic acid |
| E 401 | Sodium alginate |
| E 402 | Potassium alginate |
| E 403 | Ammonium alginate |
| E 404 | Calcium alginate |
| E 405 | Propane-1, 2-diol alginate |
| E 406 | Agar |
| E 407a | Processed euchema seaweed |
| E 407 | Carrageenan |
| E 410 | Locust bean gum |
| E 412 | Guar gum |
| E 413 | Tragacanth |
| E 414 | Gum arabic (acacia gum) |
| E 415 | Xanthan gum |
| E 416 | Karaya gum |
| E 417 | Tara gum |
| E 418 | Gellan gum |
| E 422 | Glycerol |
| [F21E 423 | Octenyl succinic acid modified gum arabic] |
| E 425 | Konjac |
| E 426 | Soybean hemicellulose |
| E 427 | Cassia gum |
| E 431 | Polyoxyethylene (40) stearate |
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) |
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) |
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) |
| E 440 | Pectins |
| E 442 | Ammonium phosphatides |
| E 444 | Sucrose acetate isobutyrate |
| E 445 | Glycerol esters of wood rosins |
| E 450 | Diphosphates |
| E 451 | Triphosphates |
| E 452 | Polyphosphates |
| [F22E 456 | Potassium polyaspartate] |
| E 459 | Beta-cyclodextrin |
| E 460 | Cellulose |
| E 461 | Methyl cellulose |
| E 462 | Ethyl cellulose |
| E 463 | Hydroxypropyl cellulose |
| [F23E 463a | Low-substituted hydroxypropyl cellulose (L-HPC)] |
| E 464 | Hydroxypropyl methyl cellulose |
| E 465 | Ethyl methyl cellulose |
| [F12E 466 | Sodium carboxy methyl cellulose, Cellulose gum] |
| E 468 | Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum |
| E 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 473 | Sucrose esters of fatty acids |
| E 474 | Sucroglycerides |
| E 475 | Polyglycerol esters of fatty acids |
| E 476 | Polyglycerol polyricinoleate |
| E 477 | Propane-1,2-diol esters of fatty acids |
| E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids |
| E 481 | Sodium stearoyl-2-lactylate |
| E 482 | Calcium stearoyl-2-lactylate |
| E 483 | Stearyl tartrate |
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |
| [F24E 499 | Stigmasterol-rich plant sterols] |
| 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 512 | Stannous chloride |
| E 513 | Sulphuric acid |
| E 514 | Sodium sulphates |
| E 515 | Potassium sulphates |
| E 516 | Calcium sulphate |
| E 517 | Ammonium sulphate |
| E 520 | Aluminium sulphate |
| E 521 | Aluminium sodium sulphate |
| E 522 | Aluminium potassium sulphate |
| E 523 | Aluminium ammonium 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 |
| [F25E 534 | Iron tartrate] |
| E 535 | Sodium ferrocyanide |
| E 536 | Potassium ferrocyanide |
| E 538 | Calcium ferrocyanide |
| E 541 | Sodium aluminium phosphate acidic |
| E 551 | Silicon dioxide |
| E 552 | Calcium silicate |
| E 553a | Magnesium silicate |
| E 553b | Talc |
| E 554 | Sodium aluminium silicate |
| E 555 | Potassium aluminium silicate |
| [F6E 556 | Calcium aluminium silicate b |
| E 558 | Bentonite c |
| E 559 | Aluminium silicate (Kaolin)] b |
| 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 579 | Ferrous gluconate |
| E 585 | Ferrous lactate |
| E 586 | 4-Hexylresorcinol |
| E 620 | Glutamic acid |
| E 621 | Monosodium glutamate |
| E 622 | Monopotassium glutamate |
| E 623 | Calcium diglutamate |
| E 624 | Monoammonium glutamate |
| E 625 | Magnesium diglutamate |
| E 626 | Guanylic acid |
| E 627 | Disodium guanylate |
| E 628 | Dipotassium guanylate |
| E 629 | Calcium guanylate |
| E 630 | Inosinic acid |
| E 631 | Disodium inosinate |
| E 632 | Dipotassium inosinate |
| E 633 | Calcium inosinate |
| E 634 | Calcium 5′-ribonucleotides |
| E 635 | Disodium 5′-ribonucleotides |
| E 640 | Glycine and its sodium salt |
| [F26E 641 | L-leucine] |
| E 650 | Zinc acetate |
| E 900 | Dimethyl polysiloxane |
| E 901 | Beeswax, white and yellow |
| E 902 | Candelilla wax |
| E 903 | Carnauba wax |
| E 904 | Shellac |
| E 905 | Microcrystalline wax |
| E 907 | Hydrogenated poly-1-decene |
| [ F27 ] | |
| E 914 | Oxidised polyethylene wax |
| E 920 | L-cysteine |
| E 927b | Carbamide |
| E 938 | Argon |
| E 939 | Helium |
| E 941 | Nitrogen |
| E 942 | Nitrous oxide |
| E 943a | Butane |
| E 943b | Isobutane |
| E 944 | Propane |
| E 948 | Oxygen |
| E 949 | Hydrogen |
| E 999 | Quillaia extract |
| E 1103 | Invertase |
| E 1105 | Lysozyme |
| E 1200 | Polydextrose |
| E 1201 | Polyvinylpyrrolidone |
| E 1202 | Polyvinylpolypyrrolidone |
| E 1203 | Polyvinyl alcohol (PVA) |
| E 1204 | Pullulan |
| E 1205 | Basic methacrylate copolymer |
| [F28E 1206 | Neutral methacrylate copolymer |
| E 1207 | Anionic methacrylate copolymer] |
| [F29E 1208 | Polyvinylpyrrolidone-vinyl acetate copolymer] |
| [F30E 1209 | Polyvinyl alcohol-polyethylene glycol- graft -co-polymer] |
| E 1404 | Oxidised starch |
| E 1410 | Monostarch phosphate |
| E 1412 | Distarch phosphate |
| E 1413 | Phosphated distarch phosphate |
| E 1414 | Acetylated distarch phosphate |
| E 1420 | Acetylated starch |
| E 1422 | Acetylated distarch adipate |
| E 1440 | Hydroxy propyl starch |
| E 1442 | Hydroxy propyl distarch phosphate |
| E 1450 | Starch sodium octenyl succinate |
| E 1451 | Acetylated oxidised starch |
| E 1452 | Starch aluminium octenyl succinate |
| E 1505 | Triethyl citrate |
| E 1517 | Glyceryl diacetate (diacetin) |
| E 1518 | Glyceryl triacetate (triacetin) |
| E 1519 | Benzyl alcohol |
| E 1520 | Propane-1, 2-diol (propylene glycol) |
| E 1521 | Polyethylene glycol |
| a May not be used in jelly mini-cups. | ||
| b May not be used to produce dehydrated foods intended to rehydrate on ingestion. | ||
| c May not be used in jelly confectionery. | ||
| d [F16Period of application: From 6 February 2013 .] | ||
| E-number | Name | Specific maximum level |
|---|---|---|
| E 170 | Calcium carbonate | quantum satis |
| E 260 | Acetic acid | quantum satis |
| [F19E 261 | Potassium acetates d | quantum satis] |
| E 262 | Sodium acetates | quantum satis |
| E 263 | Calcium acetate | quantum satis |
| E 270 | Lactic acid | quantum satis |
| E 290 | Carbon dioxide | quantum satis |
| E 296 | Malic acid | quantum satis |
| E 300 | Ascorbic acid | quantum satis |
| E 301 | Sodium ascorbate | quantum satis |
| E 302 | Calcium ascorbate | quantum satis |
| E 304 | Fatty acid esters of ascorbic acid | quantum satis |
| E 306 | Tocopherol-rich extract | quantum satis |
| E 307 | Alpha-tocopherol | quantum satis |
| E 308 | Gamma-tocopherol | quantum satis |
| E 309 | Delta-tocopherol | quantum satis |
| E 322 | Lecithins | quantum satis |
| E 325 | Sodium lactate | quantum satis |
| E 326 | Potassium lactate | quantum satis |
| E 327 | Calcium lactate | quantum satis |
| E 330 | Citric acid | quantum satis |
| E 331 | Sodium citrates | quantum satis |
| E 332 | Potassium citrates | quantum satis |
| E 333 | Calcium citrates | quantum satis |
| E 334 | Tartaric acid (L(+)-) | quantum satis |
| E 335 | Sodium tartrates | quantum satis |
| E 336 | Potassium tartrates | quantum satis |
| E 337 | Sodium potassium tartrate | quantum satis |
| E 350 | Sodium malates | quantum satis |
| E 351 | Potassium malate | quantum satis |
| E 352 | Calcium malates | quantum satis |
| E 354 | Calcium tartrate | quantum satis |
| E 380 | Triammonium citrate | quantum satis |
| E 400 | Alginic acid | quantum satis a |
| E 401 | Sodium alginate | quantum satis a |
| E 402 | Potassium alginate | quantum satis a |
| E 403 | Ammonium alginate | quantum satis a |
| E 404 | Calcium alginate | quantum satis a |
| E 406 | Agar | quantum satis a |
| E 407 | Carrageenan | quantum satis a |
| E 407a | Processed euchema seaweed | quantum satis a |
| E 410 | Locust bean gum | quantum satis a b |
| E 412 | Guar gum | quantum satis a b |
| E 413 | Tragacanth | quantum satis a |
| E 414 | Gum arabic (Acacia gum) | quantum satis a |
| E 415 | Xanthan gum | quantum satis a b |
| E 417 | Tara gum | quantum satis a b |
| E 418 | Gellan gum | quantum satis a |
| E 422 | Glycerol | quantum satis |
| [F5E 425 | Konjac (i) Konjac gum (ii) Konjac glucomannane | 10 g/kg, individually or in combination] a b c |
| E 440 | Pectins | quantum satis a |
| E 460 | Cellulose | quantum satis |
| E 461 | Methyl cellulose | quantum satis |
| E 462 | Ethyl cellulose | quantum satis |
| E 463 | Hydroxypropyl cellulose | quantum satis |
| E 464 | Hydroxypropyl methyl cellulose | quantum satis |
| E 465 | Ethyl methyl cellulose | quantum satis |
| [F12E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis] |
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose | quantum satis |
| E 470a | Sodium, potassium and calcium salts of fatty acids | quantum satis |
| E 470b | Magnesium salts of fatty acids | quantum satis |
| E 471 | Mono- and diglycerides of fatty acids | quantum satis |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis |
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | quantum satis |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis |
| E 500 | Sodium carbonates | quantum satis |
| E 501 | Potassium carbonates | quantum satis |
| E 503 | Ammonium carbonates | quantum satis |
| E 504 | Magnesium carbonates | quantum satis |
| E 507 | Hydrochloric acid | quantum satis |
| E 508 | Potassium chloride | quantum satis |
| E 509 | Calcium chloride | quantum satis |
| E 511 | Magnesium chloride | quantum satis |
| E 513 | Sulphuric acid | quantum satis |
| E 514 | Sodium sulphates | quantum satis |
| E 515 | Potassium sulphates | quantum satis |
| E 516 | Calcium sulphate | quantum satis |
| E 524 | Sodium hydroxide | quantum satis |
| E 525 | Potassium hydroxide | quantum satis |
| E 526 | Calcium hydroxide | quantum satis |
| E 527 | Ammonium hydroxide | quantum satis |
| E 528 | Magnesium hydroxide | quantum satis |
| E 529 | Calcium oxide | quantum satis |
| E 530 | Magnesium oxide | quantum satis |
| E 570 | Fatty acids | quantum satis |
| E 574 | Gluconic acid | quantum satis |
| E 575 | glucono-delta-lactone | quantum satis |
| E 576 | Sodium gluconate | quantum satis |
| E 577 | Potassium gluconate | quantum satis |
| E 578 | Calcium gluconate | quantum satis |
| E 640 | Glycine and its sodium salt | quantum satis |
| E 920 | L-cysteine | quantum satis |
| E 938 | Argon | quantum satis |
| E 939 | Helium | quantum satis |
| E 941 | Nitrogen | quantum satis |
| E 942 | Nitrous oxide | quantum satis |
| E 948 | Oxygen | quantum satis |
| E 949 | Hydrogen | quantum satis |
| E 1103 | Invertase | quantum satis |
| E 1200 | Polydextrose | quantum satis |
| E 1404 | Oxidised starch | quantum satis |
| E 1410 | Monostarch phosphate | quantum satis |
| E 1412 | Distarch phosphate | quantum satis |
| E 1413 | Phosphated distarch phosphate | quantum satis |
| E 1414 | Acetylated distarch phosphate | quantum satis |
| E 1420 | Acetylated starch | quantum satis |
| E 1422 | Acetylated distarch adipate | quantum satis |
| E 1440 | Hydroxy propyl starch | quantum satis |
| E 1442 | Hydroxy propyl distarch phosphate | quantum satis |
| E 1450 | Starch sodium octenyl succinate | quantum satis |
| E 1451 | Acetylated oxidised starch | quantum satis |
| E 620 | Glutamic acid | 10 g/kg, individually or in combination, expressed as glutamic acid |
| E 621 | Monosodium glutamate | |
| E 622 | Monopotassium glutamate | |
| E 623 | Calcium diglutamate | |
| E 624 | Monoammonium glutamate | |
| E 625 | Magnesium diglutamate | |
| E 626 | Guanylic acid | 500 mg/kg, individually or in combination, expressed as guanylic acid |
| E 627 | Disodium guanylate | |
| E 628 | Dipotassium guanylate | |
| E 629 | Calcium guanylate | |
| E 630 | Inosinic acid | |
| E 631 | Disodium inosinate | |
| E 632 | Dipotassium inosinate | |
| E 633 | Calcium inosinate | |
| E 634 | Calcium 5′-ribonucleotides | |
| E 635 | Disodium 5′-ribonucleotides | |
| E 420 | Sorbitols | Quantum satis (for purpose other than sweetening) |
| E 421 | Mannitol | |
| E 953 | Isomalt | |
| E 965 | Maltitols | |
| E 966 | Lactitol | |
| E 967 | Xylitol | |
| E 968 | Erythritol | |
| E-number | Name |
|---|---|
| E 101 | Riboflavins |
| E 140 | Chlorophylls, Chlorophyllins |
| E 141 | Copper complexes of chlorophylls and chlorophyllins |
| E 150a | Plain caramel |
| E 150b | Caustic sulphite caramel |
| E 150c | Ammonia caramel |
| E 150d | Sulphite ammonia caramel |
| E 153 | Vegetable carbon |
| E 160a | Carotenes |
| E 160c | Paprika extract, capsanthin, capsorubin |
| E 162 | Beetroot Red, betanin |
| E 163 | Anthocyanins |
| E 170 | calcium carbonate |
| E 171 | Titanium dioxide |
| E 172 | Iron oxides and hydroxides |
| E-number | Name |
|---|---|
| E 100 | Curcumin |
| E 102 | Tartrazine |
| [ F31 | |
| F31 ] | |
| [F11E 120 | Carminic acid, Carmine] |
| E 122 | Azorubine, Carmoisine |
| [ F31 ] | |
| E 129 | Allura red AC |
| E 131 | Patent Blue V |
| E 132 | Indigotine, Indigo carmine |
| E 133 | Brilliant Blue FCF |
| E 142 | Green S |
| [F12E 151 | Brilliant Black PN] |
| E 155 | Brown HT |
| E 160e | Beta-apo-8′-carotenal (C 30) |
| E 161b | Lutein |
| E-number | Name |
|---|---|
| E 420 | Sorbitols |
| E 421 | Mannitol |
| E 953 | Isomalt |
| E 965 | Maltitols |
| E 966 | Lactitol |
| E 967 | Xylitol |
| E 968 | Erythritol |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate] |
| E-number | Name |
|---|---|
| E 210 | Benzoic acid |
| E 211 | Sodium benzoate |
| E 212 | Potassium benzoate |
| E 213 | Calcium benzoate |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| [ F17 ] | |
| E 210 | Benzoic acid |
| E 211 | Sodium benzoate |
| E 212 | Potassium benzoate |
| E 213 | Calcium benzoate |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| [ F17 ] | |
| E 210 | Benzoic acid |
| E 211 | Sodium benzoate |
| E 212 | Potassium benzoate |
| E 213 | Calcium benzoate |
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate |
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate |
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate] |
| E-number | Name |
|---|---|
| E 214 | Ethyl-p-hydroxybenzoate |
| E 215 | Sodium ethyl p-hydroxybenzoate |
| E 218 | Methyl p-hydroxybenzoate |
| E 219 | Sodium methyl p-hydroxybenzoate |
| E-number | Name |
|---|---|
| E 220 | Sulphur dioxide |
| E 221 | Sodium sulphite |
| E 222 | Sodium hydrogen sulphite |
| E 223 | Sodium metabisulphite |
| E 224 | Potassium metabisulphite |
| E 226 | Calcium sulphite |
| E 227 | Calcium hydrogen sulphite |
| E 228 | Potassium hydrogen sulphite |
| E-number | Name |
|---|---|
| E 249 | Potassium nitrite |
| E 250 | Sodium nitrite |
| E-number | Name |
|---|---|
| E 251 | Sodium nitrate |
| E 252 | Potassium nitrate |
| E-number | Name |
|---|---|
| E 280 | Propionic acid |
| E 281 | Sodium propionate |
| E 282 | Calcium propionate |
| E 283 | Potassium propionate |
| E-number | Name |
|---|---|
| E 310 | Propyl gallate |
| E 319 | Tertiary-butyl hydroquinone (TBHQ) |
| E 320 | Butylated hydroxyanisole (BHA)] |
| E-number | Name |
|---|---|
| E 355 | Adipic acid |
| E 356 | Sodium adipate |
| E 357 | Potassium adipate |
| E-number | Name |
|---|---|
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) |
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) |
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) |
| E-number | Name |
|---|---|
| E 473 | Sucrose esters of fatty acids |
| E 474 | Sucroglycerides |
| E-number | Name |
|---|---|
| E 481 | Sodium stearoyl-2-lactylate |
| E 482 | Calcium stearoyl-2-lactylate |
| E-number | Name |
|---|---|
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |
| E-number | Name |
|---|---|
| E 520 | Aluminium sulphate |
| E 521 | Aluminium sodium sulphate |
| E 522 | Aluminium potassium sulphate |
| E 523 | Aluminium ammonium sulphate |
[F6E 551 – 559: Silicon dioxide – silicates (34)
| E-number | Name |
|---|---|
| E 551 | Silicon dioxide |
| E 552 | Calcium silicate |
| E 553a | Magnesium silicate |
| E 553b | Talc |
| E 554 | Sodium aluminium silicate |
| E 555 | Potassium aluminium silicate |
| E 556 | Calcium aluminium silicate |
| E 559 | Aluminium silicate (Kaolin) |
E 551 – 553: Silicon dioxide – silicates (35)
| E-number | Name |
|---|---|
| E 551 | Silicon dioxide |
| E 552 | Calcium silicate |
| E 553a | Magnesium silicate |
| E 553b | Talc] |
| E-number | Name |
|---|---|
| E 620 | Glutamic acid |
| E 621 | Monosodium glutamate |
| E 622 | Monopotassium glutamate |
| E 623 | Calcium diglutamate |
| E 624 | Monoammonium glutamate |
| E 625 | Magnesium diglutamate |
| E-number | Name |
|---|---|
| E 626 | Guanylic acid |
| E 627 | Disodium guanylate |
| E 628 | Dipotassium guanylate |
| E 629 | Calcium guanylate |
| E 630 | Inosinic acid |
| E 631 | Disodium inosinate |
| E 632 | Dipotassium inosinate |
| E 633 | Calcium inosinate |
| E 634 | Calcium 5′-ribonucleotides |
| E 635 | Disodium 5′-ribonucleotides |
| e [ F35 ] | |
| Number | Name |
|---|---|
| 0. | All categories of foods |
| 01. | Dairy products and analogues |
| 01.1 | Unflavoured pasteurised and sterilised (including UHT) milk |
| 01.2 | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation |
| 01.3 | Unflavoured fermented milk products, heat-treated after fermentation |
| 01.4 | Flavoured fermented milk products including heat-treated products |
| 01.5 | Dehydrated milk as defined by Directive 2001/114/EC |
| 01.6 | Cream and cream powder |
| 01.6.1 | Unflavoured pasteurised cream (excluding reduced fat creams) |
| 01.6.2 | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % |
| 01.6.3 | Other creams |
| 01.7 | Cheese and cheese products |
| 01.7.1 | Unripened cheese excluding products falling in category 16 |
| 01.7.2 | Ripened cheese |
| 01.7.3 | Edible cheese rind |
| 01.7.4 | Whey cheese |
| 01.7.5 | Processed cheese |
| 01.7.6 | Cheese products (excluding products falling in category 16) |
| 01.8 | Dairy analogues, including beverage whiteners |
| [F3601.9 | Edible caseinates] |
| 02. | Fats and oils and fat and oil emulsions |
| 02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat) |
| 02.2 | Fat and oil emulsions mainly of type water-in-oil |
| 02.2.1 | Butter and concentrated butter and butter oil and anhydrous milkfat |
| 02.2.2 | Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions |
| 02.3 | Vegetable oil pan spray |
| 03. | Edible ices |
| 04. | Fruit and vegetables |
| 04.1 | Unprocessed fruit and vegetables |
| 04.1.1 | Entire fresh fruit and vegetables |
| 04.1.2 | Peeled, cut and shredded fruit and vegetables |
| 04.1.3 | Frozen fruit and vegetables |
| 04.2 | Processed fruit and vegetables |
| 04.2.1 | Dried fruit and vegetables |
| 04.2.2 | Fruit and vegetables in vinegar, oil, or brine |
| 04.2.3 | Canned or bottled fruit and vegetables |
| 04.2.4 | Fruit and vegetable preparations, excluding products covered by 5.4 |
| 04.2.4.1 | Fruit and vegetable preparations excluding compote |
| 04.2.4.2 | Compote, excluding products covered by category 16 |
| 04.2.5 | Jam, jellies and marmalades and similar products |
| 04.2.5.1 | Extra jam and extra jelly as defined by Directive 2001/113/EC |
| 04.2.5.2 | Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC |
| 04.2.5.3 | Other similar fruit or vegetable spreads |
| 04.2.5.4 | Nut butters and nut spreads |
| 04.2.6 | Processed potato products |
| 05. | Confectionery |
| 05.1 | Cocoa and chocolate products as covered by Directive 2000/36/EC |
| 05.2 | Other confectionery including breath refreshening microsweets |
| 05.3 | Chewing gum |
| 05.4 | Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 |
| 06. | Cereals and cereal products |
| 06.1 | Whole, broken, or flaked grain |
| 06.2 | Flours and other milled products and starches |
| 06.2.1 | Flours |
| 06.2.2 | Starches |
| 06.3 | Breakfast cereals |
| 06.4 | Pasta |
| 06.4.1 | Fresh pasta |
| 06.4.2 | Dry pasta |
| 06.4.3 | Fresh pre-cooked pasta |
| 06.4.4 | Potato gnocchi |
| 06.4.5 | Fillings of stuffed pasta (ravioli and similar) |
| 06.5 | Noodles |
| 06.6 | Batters |
| 06.7 | Pre-cooked or processed cereals |
| 07. | Bakery wares |
| 07.1 | Bread and rolls |
| 07.1.1 | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt |
| 07.1.2 | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek |
| 07.2 | Fine bakery wares |
| [F808. | Meat |
| 08.1 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 |
| 08.2 | Meat preparations as defined by Regulation (EC) No 853/2004 |
| 08.3 | Meat products |
| 08.3.1 | Non-heat-treated meat products |
| 08.3.2 | Heat-treated meat products |
| 08.3.3 | Casings and coatings and decorations for meat |
| 08.3.4 | Traditionally cured meat products with specific provisions concerning nitrites and nitrates |
| 08.3.4.1 | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) |
| 08.3.4.2 | Traditional dry cured products. (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) |
| 08.3.4.3 | Other traditionally cured products. (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)] |
| 09. | Fish and fisheries products |
| 09.1 | Unprocessed fish and fisheries products |
| 09.1.1 | Unprocessed fish |
| 09.1.2 | Unprocessed molluscs and crustaceans |
| 09.2 | Processed fish and fishery products including mollusks and crustaceans |
| 09.3 | Fish roe |
| 10. | Eggs and egg products |
| 10.1 | Unprocessed eggs |
| 10.2 | Processed eggs and egg products |
| 11. | Sugars, syrups, honey and table-top sweeteners |
| 11.1 | Sugars and syrups as defined by Directive 2001/111/EC |
| 11.2 | Other sugars and syrups |
| 11.3 | Honey as defined in Directive 2001/110/EC |
| 11.4 | Table-top sweeteners |
| 11.4.1 | Table-top sweeteners in liquid form |
| 11.4.2 | Table-top sweeteners in powder form |
| 11.4.3 | Table-top sweeteners in tablets |
| 12. | Salts, spices, soups, sauces, salads and protein products |
| 12.1 | Salt and salt substitutes |
| 12.1.1 | Salt |
| 12.1.2 | Salt substitutes |
| 12.2 | Herbs, spices, seasonings |
| 12.2.1 | Herbs and spices |
| 12.2.2 | Seasonings and condiments |
| [F3712.3 | Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)] |
| 12.4 | Mustard |
| 12.5 | Soups and broths |
| 12.6 | Sauces |
| 12.7 | Salads and savoury based sandwich spreads |
| 12.8 | Yeast and yeast products |
| 12.9 | Protein products, excluding products covered in category 1.8 |
| 13. | Foods intended for particular nutritional uses as defined by Directive 2009/39/EC |
| 13.1 | Foods for infants and young children |
| 13.1.1 | Infant formulae as defined by Commission Directive 2006/141/EC a |
| 13.1.2 | Follow-on formulae as defined by Directive 2006/141/EC |
| 13.1.3 | Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC b |
| 13.1.4 | Other foods for young children |
| 13.1.5 | Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC c and special formulae for infants |
| 13.1.5.1 | Dietary foods for infants for special medical purposes and special formulae for infants |
| 13.1.5.2 | Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC |
| 13.2 | Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) |
| 13.3 | Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) |
| 13.4 | Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 d |
| 14. | Beverages |
| 14.1 | Non-alcoholic beverages |
| 14.1.1 | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters |
| 14.1.2 | Fruit juices as defined by Directive 2001/112/EC and vegetable juices |
| 14.1.3 | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products |
| 14.1.4 | Flavoured drinks |
| 14.1.5 | Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products |
| 14.1.5.1 | Coffee, coffee extracts |
| 14.1.5.2 | Other |
| 14.2 | Alcoholic beverages, including alcohol-free and low-alcohol counterparts |
| 14.2.1 | Beer and malt beverages |
| 14.2.2 | Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts |
| 14.2.3 | Cider and perry |
| 14.2.4 | Fruit wine and made wine |
| 14.2.5 | Mead |
| 14.2.6 | Spirit drinks as defined in Regulation (EC) No 110/2008 |
| 14.2.7 | Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 |
| 14.2.7.1 | Aromatised wines |
| 14.2.7.2 | Aromatised wine-based drinks |
| 14.2.7.3 | Aromatised wine-product cocktails |
| 14.2.8 | Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol |
| 15. | Ready-to-eat savouries and snacks |
| 15.1 | Potato-, cereal-, flour- or starch-based snacks |
| 15.2 | Processed nuts |
| 16. | Desserts excluding products covered in categories 1, 3 and 4 |
| [F3817. | Food supplements as defined in Directive 2002/46/EC |
| 17.1 | Food supplements supplied in a solid form, excluding food supplements for infants and young children |
| 17.2 | Food supplements supplied in a liquid form, excluding food supplements for infants and young children] |
| 18. | Processed foods not covered by categories 1 to 17, excluding foods for infants and young children |
Textual Amendments
F39 Substituted by Commission Regulation (EU) No 1130/2011 of 11 November 2011 amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a Union list of food additives approved for use in food additives, food enzymes, food flavourings and nutrients (Text with EEA relevance).
| a Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. | |||
| E number of the carrier | Name of the carrier | Maximum level | Food additives to which the carrier may be added |
|---|---|---|---|
| E 1520 | Propane-1, 2-diol (propylene glycol) | 1 000 mg/kg in final food (as carry-over) a | Colours, emulsifiers and antioxidants |
| E 422 | Glycerol | quantum satis | All food additives |
| E 420 | Sorbitol | ||
| E 421 | Mannitol | ||
| E 953 | Isomalt | ||
| E 965 | Maltitol | ||
| E 966 | Lactitol | ||
| E 967 | Xylitol | ||
| E 968 | Erythritol | ||
| E 400 – E 404 | Alginic acid – alginates (Table 7 of Part 6) | ||
| E 405 | Propane-1, 2-diol alginate | ||
| E 406 | Agar | ||
| E 407 | Carrageenan | ||
| E 410 | Locust bean gum | ||
| E 412 | Guar gum | ||
| E 413 | Tragacanth | ||
| E 414 | Gum arabic (acacia gum) | ||
| E 415 | Xanthan gum | ||
| E 440 | Pectins | ||
| E 432 – E 436 | Polysorbates (Table 4 of Part 6) | quantum satis | Antifoaming agents |
| E 442 | Ammoniumphosphatides | quantum satis | Antioxidants |
| E 460 | Cellulose | quantum satis | All food additives |
| E 461 | Methyl cellulose | ||
| E 462 | Ethyl cellulose | ||
| E 463 | Hydroxypropyl cellulose | ||
| E 464 | Hydroxypropyl methyl cellulose | ||
| E 465 | Ethyl methyl cellulose | ||
| [F12E 466 | Sodium carboxy methyl cellulose, Cellulose gum] | ||
| E 322 | Lecithins | quantum satis | Colours and fat-soluble antioxidants |
| E 432 – E 436 | Polysorbates (Table 4 of Part 6) | ||
| 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 | ||
| E 491 – E 495 | Sorbitan esters (Table 5 of Part 6) | quantum satis | Colours and antifoaming agents |
| E 1404 | Oxidised starch | quantum satis | All food additives |
| 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 1451 | Acetylated oxidised starch | ||
| E 170 | Calcium carbonate | ||
| 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 sulphates | ||
| E 515 | Potassium sulphates | ||
| E 516 | Calcium sulphate | ||
| E 517 | Ammonium sulphate | ||
| E 577 | Potassium gluconate | ||
| E 640 | Glycine and its sodium salt | ||
| E 1505 a | Triethyl citrate | ||
| E 1518 a | Glyceryl triacetate (triacetin) | ||
| E 551 | Silicon dioxide | quantum satis | Emulsifiers and colours |
| E 552 | Calcium silicate | ||
| E 553b | Talc | 50 mg/kg in the colour preparation | Colours |
| E 901 | Beeswax, white and yellow | quantum satis | Colours |
| E 1200 | Polydextrose | quantum satis | All food additives |
| E 1201 | Polyvinylpyrrolidone | quantum satis | Sweeteners |
| E 1202 | Polyvinylpolypyrrolidone | ||
| E 322 | Lecithins | quantum satis | Glazing agents for fruit |
| E 432 – E 436 | Polysorbates | ||
| E 470a | Sodium, potassium and calcium salts of fatty acids | ||
| E 471 | Mono- and diglycerides of fatty acids | ||
| E 491 – E 495 | Sorbitan esters | ||
| E 570 | Fatty acids | ||
| E 900 | Dimethyl polysiloxane | ||
| E 1521 | Polyethylene glycol | quantum satis | Sweeteners |
| E 425 | Konjac | quantum satis | All food additives |
| E 459 | Beta-cyclodextrin | 1 000 mg/kg in final food | All food additives |
| E 468 | Crosslinked sodium carboxy methyl cellulose Cross-linked cellulose gum | quantum satis | Sweeteners |
| E 469 | Enzymatically hydrolysed carboxymethylcellulose Enzymatically hydrolysed cellulose gum | quantum satis | All food additives |
| E 555 | Potassium aluminium silicate | 90 % relative to the pigment | In E 171 titanium dioxide and E 172 iron oxides and hydroxides |
| a Except enzymes authorised as food additives. | |||
| b E 163 anthocyanins may contain up to 100 000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000 mg/kg according to the purity criteria (Directive 2008/128/EC). | |||
| E number of the added food additive | Name of the added food additive | Maximum level | Food additive preparations to which the food additive may be added |
|---|---|---|---|
| Table 1 | quantum satis | All food additive preparations | |
| [F32E 200-202 | Sorbic acid – potassium sorbate (Table 2 of Part 6) | 1 500 mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acid | Colour preparations |
| E 210 | Benzoic acid | ||
| E 211 | Sodium benzoate | ||
| E 212 | Potassium benzoate] | ||
| E 220-E 228 | Sulphur dioxide — sulphites (Table 3 of Part 6) | 100 mg/kg in the preparation and 2 mg/kg expressed as SO 2 in the final product as calculated | Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) b |
| E 320 | Butylated hydroxyanisole (BHA) | 20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination) | Emulsifiers containing fatty acids |
| E 321 | Butylated hydroxytoluene (BHT) | ||
| E 338 | Phosphoric acid | 40 000 mg/kg singly or in combination in the preparation (expressed as P 2 O 5 ) | Preparations of the colour E 163 anthocyanins |
| E 339 | Sodium phosphates | ||
| E 340 | Potassium phosphates | ||
| E 343 | Magnesium phosphates | ||
| E 450 | Diphosphates | ||
| E 451 | Triphosphates | ||
| E 341 | Calcium phosphates | 40 000 mg/kg in the preparation (expressed as P 2 O 5 ) | Colour and emulsifier preparations |
| 10 000 mg/kg in the preparation (expressed as P 2 O 5 ) | Polyol preparations | ||
| 10 000 mg/kg in the preparation (expressed as P 2 O 5 ) | E 412 guar gum preparations | ||
| E 392 | Extracts of rosemary | 1 000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol | Colour preparations |
| E 416 | Karaya gum | 50 000 mg/kg in the preparation, 1 mg/kg in final product | Colour preparations |
| [F2E 432 – E 436 | Polysorbates | quantum satis | Preparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruit] |
| E 473 | Sucrose esters of fatty acids | quantum satis | Preparations of colours and fat soluble antioxidants |
| E 475 | Polyglycerol esters of fatty acids | quantum satis | Preparations of colours and fat soluble antioxidants |
| E 476 | Polyglycerol polyricinoleate | 50 000 mg/kg in the preparation, 500 mg/kg in final food | As emulsifier in preparations of colours used in:
|
| E 491 – E 495 | Sorbitan esters (Table 5 of Part 6) | quantum satis | Preparations of colours, anti-foaming agents and glazing agents for fruit |
| E 551 | Silicon dioxide | 50 000 mg/kg in the preparation | Dry powdered colour preparations |
| 10 000 mg/kg in the preparation | E 508 potassium chloride and E 412 guar gum preparations | ||
| E 551 | Silicon dioxide | 50 000 mg/kg in the preparation | Dry powdered preparations of emulsifiers |
| E 552 | Calcium silicate | ||
| E 551 | Silicon dioxide | 10 000 mg/kg in the preparation | Dry powdered preparations of polyols |
| E 552 | Calcium silicate | ||
| E 553a | Magnesium silicate | ||
| E 553b | Talc | ||
| [F40E 551 | Silicon dioxide | 5 000 mg/kg in the preparation | E 1209 polyvinyl alcohol-polyethylene glycol- graft -co-polymer] |
| [F41E 551 | Silicon dioxide | 30 000 mg/kg in the preparation | Dry powdered extracts of rosemary (E 392)] |
| [F42E 551 | Silicon dioxide | 10 000 mg/kg in the preparation | E 252 Potassium nitrate] |
| E 900 | Dimethyl polysiloxane | 200 mg/kg in the preparation, 0,2 mg/l in final food | Colour preparations of E 160 a carotenes, E 160 b annatto, bixin, norbixin, E 160 c Paprika extract, capsanthin, capsorubin, E 160 d lycopene and E 160 e beta-apo-8′-carotenal |
| E 903 | Carnauba wax | 130 000 mg/kg in the preparation, 1 200 mg/kg in final product from all sources | As stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum |
| [F43E 943a | Butane | 1 mg/kg in final food | Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only) |
| E 943b | Isobutane | 1 mg/kg in final food | Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only) |
| E 944 | Propane | 1 mg/kg in final food | Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only)] |
| a Including enzymes authorised as food additives. | |||||
| b Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. | |||||
| E number of the added food additive | Name of the added food additive | Maximum level in enzyme preparation | Maximum level in final food except beverages | Maximum level in beverages | Can be used as a carrier? |
|---|---|---|---|---|---|
| E 170 | Calcium carbonate | quantum satis | quantum satis | quantum satis | Yes |
| E 200 | Sorbic acid | 20 000 mg/kg (singly or in combination expressed as the free acid) | 20 mg/kg | 10 mg/l | |
| E 202 | Potassium sorbate | ||||
| E 210 | Benzoic acid | 5 000 mg/kg (singly or in combination expressed as the free acid) 12 000 mg/kg in rennet | 1,7 mg/kg 5 mg/kg in cheese where rennet has been used | 0,85 mg/l 2,5 mg/l in whey based beverages where rennet has been used | |
| E 211 | Sodium benzoate | ||||
| E 214 | Ethyl-p-hydroxybenzoate | 2 000 mg/kg (singly or in combination expressed as the free acid) | 2 mg/kg | 1 mg/l | |
| E 215 | Sodium ethyl p-hydroxybenzoate | ||||
| E 218 | Methyl p-hydroxybenzoate | ||||
| E 219 | Sodium methyl p-hydroxybenzoate | ||||
| E 220 | Sulphur dioxide | 2 000 mg/kg (singly or in combination expressed as SO 2 ) 5 000 mg/kg only in food enzymes for brewing 6 000 mg/kg only for barley beta-amylase 10 000 mg/kg only for papain in solid form | 2 mg/kg | 2 mg/l | |
| E 221 | Sodium sulphite | ||||
| E 222 | Sodium hydrogen sulphite | ||||
| E 223 | Sodium metabisulphite | ||||
| E 224 | Potassium metabisulphite | ||||
| E 250 | Sodium nitrite | 500 mg/kg | 0,01 mg/kg | No use | |
| E 260 | Acetic acid | quantum satis | quantum satis | quantum satis | Yes |
| [F19E 261 | Potassium acetates | quantum satis | quantum satis | quantum satis | ] |
| E 262 | Sodium acetates | quantum satis | quantum satis | quantum satis | |
| E 263 | Calcium acetate | quantum satis | quantum satis | quantum satis | |
| E 270 | Lactic acid | quantum satis | quantum satis | quantum satis | Yes |
| E 281 | Sodium propionate | quantum satis | quantum satis | 50 mg/l | |
| E 290 | Carbon dioxide | quantum satis | quantum satis | quantum satis | |
| E 296 | Malic acid | quantum satis | quantum satis | quantum satis | Yes |
| E 300 | Ascorbic acid | quantum satis | quantum satis | quantum satis | Yes |
| E 301 | Sodium ascorbate | quantum satis | quantum satis | quantum satis | Yes |
| E 302 | Calcium ascorbate | quantum satis | quantum satis | quantum satis | Yes |
| E 304 | Fatty acid esters of ascorbic acid | quantum satis | quantum satis | quantum satis | |
| E 306 | Tocopherol-rich extract | quantum satis | quantum satis | quantum satis | |
| E 307 | Alpha-tocopherol | quantum satis | quantum satis | quantum satis | |
| E 308 | Gamma-tocopherol | quantum satis | quantum satis | quantum satis | |
| E 309 | Delta-tocopherol | quantum satis | quantum satis | quantum satis | |
| E 322 | Lecithins | quantum satis | quantum satis | quantum satis | Yes |
| E 325 | Sodium lactate | quantum satis | quantum satis | quantum satis | |
| E 326 | Potassium lactate | quantum satis | quantum satis | quantum satis | |
| E 327 | Calcium lactate | quantum satis | quantum satis | quantum satis | Yes |
| E 330 | Citric acid | quantum satis | quantum satis | quantum satis | Yes |
| E 331 | Sodium citrates | quantum satis | quantum satis | quantum satis | Yes |
| E 332 | Potassium citrates | quantum satis | quantum satis | quantum satis | Yes |
| E 333 | Calcium citrates | quantum satis | quantum satis | quantum satis | |
| E 334 | Tartaric acid (L(+)-) | quantum satis | quantum satis | quantum satis | |
| E 335 | Sodium tartrates | quantum satis | quantum satis | quantum satis | Yes |
| E 336 | Potassium tartrates | quantum satis | quantum satis | quantum satis | Yes |
| E 337 | Sodium potassium tartrate | quantum satis | quantum satis | quantum satis | |
| E 350 | Sodium malates | quantum satis | quantum satis | quantum satis | Yes |
| E 338 | Phosphoric acid | 10 000 mg/kg (expressed as P 2 O 5 ) | quantum satis | quantum satis | |
| E 339 | Sodium phosphates | 50 000 mg/kg (singly or in combination, expressed as P 2 O 5 ) | quantum satis | quantum satis | Yes |
| E 340 | Potassium phosphates | ||||
| E 341 | Calcium phosphates | ||||
| E 343 | Magnesium phosphates | ||||
| E 351 | Potassium malate | quantum satis | quantum satis | quantum satis | Yes |
| E 352 | Calcium malates | quantum satis | quantum satis | quantum satis | Yes |
| E 354 | Calcium tartrate | quantum satis | quantum satis | quantum satis | |
| E 380 | Triammonium citrate | quantum satis | quantum satis | quantum satis | |
| E 400 | Alginic acid | quantum satis | quantum satis | quantum satis | Yes |
| E 401 | Sodium alginate | quantum satis | quantum satis | quantum satis | Yes |
| E 402 | Potassium alginate | quantum satis | quantum satis | quantum satis | Yes |
| E 403 | Ammonium alginate | quantum satis | quantum satis | quantum satis | |
| E 404 | Calcium alginate | quantum satis | quantum satis | quantum satis | Yes |
| E 406 | Agar | quantum satis | quantum satis | quantum satis | Yes |
| E 407 | Carrageenan | quantum satis | quantum satis | quantum satis | Yes |
| E 407a | Processed euchema seaweed | quantum satis | quantum satis | quantum satis | |
| E 410 | Locust bean gum | quantum satis | quantum satis | quantum satis | Yes |
| E 412 | Guar gum | quantum satis | quantum satis | quantum satis | Yes |
| E 413 | Tragacanth | quantum satis | quantum satis | quantum satis | Yes |
| E 414 | Acacia gum (gum arabic) | quantum satis | quantum satis | quantum satis | Yes |
| E 415 | Xanthan gum | quantum satis | quantum satis | quantum satis | Yes |
| E 417 | Tara gum | quantum satis | quantum satis | quantum satis | Yes |
| E 418 | Gellan gum | quantum satis | quantum satis | quantum satis | Yes |
| E 420 | Sorbitol | quantum satis | quantum satis | quantum satis | Yes |
| E 421 | Mannitol | quantum satis | quantum satis | quantum satis | Yes |
| E 422 | Glycerol | quantum satis | quantum satis | quantum satis | Yes |
| E 440 | Pectins | quantum satis | quantum satis | quantum satis | Yes |
| E 450 | Diphosphates | 50 000 mg/kg (singly or in combination expressed as P 2 O 5 ) | quantum satis | quantum satis | |
| E 451 | Triphosphates | ||||
| E 452 | Polyphosphates | ||||
| E 460 | Cellulose | quantum satis | quantum satis | quantum satis | Yes |
| E 461 | Methyl cellulose | quantum satis | quantum satis | quantum satis | Yes |
| E 462 | Ethyl cellulose | quantum satis | quantum satis | quantum satis | |
| E 463 | Hydroxypropyl cellulose | quantum satis | quantum satis | quantum satis | Yes |
| E 464 | Hydroxypropyl methyl cellulose | quantum satis | quantum satis | quantum satis | Yes |
| E 465 | Ethyl methyl cellulose | quantum satis | quantum satis | quantum satis | |
| [F12E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis | quantum satis | quantum satis | Yes] |
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose | quantum satis | quantum satis | quantum satis | |
| E 470a | Sodium, potassium and calcium salts of fatty acids | quantum satis | quantum satis | quantum satis | |
| E 470b | Magnesium salts of fatty acids | quantum satis | quantum satis | quantum satis | |
| E 471 | Mono- and diglycerides of fatty acids | quantum satis | quantum satis | quantum satis | Yes |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis | quantum satis | quantum satis | Yes |
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | quantum satis | quantum satis | quantum satis | Yes |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | quantum satis | quantum satis | Yes |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | quantum satis | quantum satis | Yes |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | quantum satis | quantum satis | Yes |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | quantum satis | quantum satis | Yes |
| E 473 | Sucrose esters of fatty acids | 50 000 mg/kg | 50 mg/kg | 25 mg/L | Yes, only as a carrier |
| E 500 | Sodium carbonates | quantum satis | quantum satis | quantum satis | Yes |
| E 501 | Potassium carbonates | quantum satis | quantum satis | quantum satis | Yes, E 501 (i) potassium carbonate only |
| E 503 | Ammonium carbonates | quantum satis | quantum satis | quantum satis | Yes |
| E 504 | Magnesium carbonates | quantum satis | quantum satis | quantum satis | Yes |
| E 507 | Hydrochloric acid | quantum satis | quantum satis | quantum satis | Yes |
| E 508 | Potassium chloride | quantum satis | quantum satis | quantum satis | Yes |
| E 509 | Calcium chloride | quantum satis | quantum satis | quantum satis | Yes |
| E 511 | Magnesium chloride | quantum satis | quantum satis | quantum satis | Yes |
| E 513 | Sulphuric acid | quantum satis | quantum satis | quantum satis | Yes |
| E 514 | Sodium sulphates | quantum satis | quantum satis | quantum satis | Yes, E 514 (i) sodium sulphate only |
| E 515 | Potassium sulphates | quantum satis | quantum satis | quantum satis | Yes |
| E 516 | Calcium sulphate | quantum satis | quantum satis | quantum satis | Yes |
| E 517 | Ammonium sulphate | 100 000 mg/kg | 100 mg/kg | 50 mg/l | Yes |
| E 524 | Sodium hydroxide | quantum satis | quantum satis | quantum satis | |
| E 525 | Potassium hydroxide | quantum satis | quantum satis | quantum satis | Yes |
| E 526 | Calcium hydroxide | quantum satis | quantum satis | quantum satis | Yes |
| E 527 | Ammonium hydroxide | quantum satis | quantum satis | quantum satis | Yes |
| E 528 | Magnesium hydroxide | quantum satis | quantum satis | quantum satis | Yes |
| E 529 | Calcium oxide | quantum satis | quantum satis | quantum satis | Yes |
| E 530 | Magnesium oxide | quantum satis | quantum satis | quantum satis | |
| E 551 | Silicon dioxide | 50 000 mg/kg in the dry powdered preparation | quantum satis | quantum satis | Yes |
| E 570 | Fatty acids | quantum satis | quantum satis | quantum satis | |
| E 574 | Gluconic acid | quantum satis | quantum satis | quantum satis | Yes |
| E 575 | Glucono-delta-lactone | quantum satis | quantum satis | quantum satis | Yes |
| E 576 | Sodium gluconate | quantum satis | quantum satis | quantum satis | |
| E 577 | Potassium gluconate | quantum satis | quantum satis | quantum satis | |
| E 578 | Calcium gluconate | quantum satis | quantum satis | quantum satis | Yes |
| E 640 | Glycine and its sodium salt | quantum satis | quantum satis | quantum satis | |
| E 920 | L-cysteine | 10 000 mg/kg | 10 mg/kg | 5 mg/l | |
| E 938 | Argon | quantum satis | quantum satis | quantum satis | |
| E 939 | Helium | quantum satis | quantum satis | quantum satis | |
| E 941 | Nitrogen | quantum satis | quantum satis | quantum satis | |
| E 942 | Nitrous oxide | quantum satis | quantum satis | quantum satis | |
| E 948 | Oxygen | quantum satis | quantum satis | quantum satis | |
| E 949 | Hydrogen | quantum satis | quantum satis | quantum satis | |
| E 965 | Maltitol | quantum satis | quantum satis | quantum satis | Yes |
| E 966 | Lactitol | quantum satis | quantum satis | quantum satis | Yes (only as a carrier) |
| E 967 | Xylitol | quantum satis | quantum satis | quantum satis | Yes (only as a carrier) |
| E 1200 | Polydextrose | quantum satis | quantum satis | quantum satis | Yes |
| E 1404 | Oxidised starch | quantum satis | quantum satis | quantum satis | Yes |
| E 1410 | Monostarch phosphate | quantum satis | quantum satis | quantum satis | Yes |
| E 1412 | Distarch phosphate | quantum satis | quantum satis | quantum satis | Yes |
| E 1413 | Phosphated distarch phosphate | quantum satis | quantum satis | quantum satis | Yes |
| E 1414 | Acetylated distarch phosphate | quantum satis | quantum satis | quantum satis | Yes |
| E 1420 | Acetylated starch | quantum satis | quantum satis | quantum satis | Yes |
| E 1422 | Acetylated distarch adipate | quantum satis | quantum satis | quantum satis | Yes |
| E 1440 | Hydroxy propyl starch | quantum satis | quantum satis | quantum satis | Yes |
| E 1442 | Hydroxy propyl distarch phosphate | quantum satis | quantum satis | quantum satis | Yes |
| E 1450 | Starch sodium octenyl succinate | quantum satis | quantum satis | quantum satis | Yes |
| E 1451 | Acetylated oxidised starch | quantum satis | quantum satis | quantum satis | Yes |
| E 1520 | Propane-1, 2-diol (propylene glycol) | 500 g/kg | (see footnote) b | (see footnote) b | Yes, only as a carrier |
| a [F33Proportionality rule: when combinations of propyl gallate, TBHQ, and BHA are used, the individual levels must be reduced proportionally.] | |||
| b 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. | |||
| E number of the additive | Name of the additive | Flavouring categories to which the additive may be added | Maximum level |
|---|---|---|---|
| Table 1 | All flavourings | quantum satis | |
| E 420 E 421 E 953 E 965 E 966 E 967 E 968 | Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Erythritol | All flavourings | quantum satis for purposes other than sweetening, not as flavour enhancers |
| [F32E 200-202 | Sorbic acid and potassium sorbate (Table 2 of Part 6) | All flavourings | 1 500 mg/kg (singly or in combination expressed as the free acid) in flavourings |
| E 210 | Benzoic acid | ||
| E 211 | Sodium benzoate | ||
| E 212 | Potassium benzoate | ||
| E 213 | Calcium benzoate] | ||
| [F33E 310 | Propyl gallate | Essential oils | 1 000 mg/kg (propyl gallate, TBHQ and BHA, individually or in combination) in the essential oils |
| E 319 | Tertiary-butyl hydroquinone (TBHQ) | ||
| E 320 | Butylated hydroxyanisole (BHA) | Flavourings other than essential oils | 100 mg/kg a (propyl gallate) 200 mg/kg a (TBHQ and BHA, individually or in combination) in flavourings] |
| E 338 – E 452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) | All flavourings | 40 000 mg/kg (singly or in combination expressed as P 2 O 5 ) in flavourings |
| E 392 | Extracts of rosemary | All flavourings | 1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings |
| E 416 | Karaya gum | All flavourings | 50 000 mg/kg in flavourings |
| [F5E 423 | Octenyl succinic acid modified gum arabic | Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.3: Meat products, only processed poultry; 09.2: Processed fish and fishery products including molluscs and crustaceans and in category 16: Desserts excluding products covered in categories 1, 3 and 4. | 500 mg/kg in the final food |
| Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts. | 220 mg/kg in the final food | ||
| Flavouring-oil emulsions used in categories 05.1 Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath freshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals. | 300 mg/kg in the final food | ||
| Flavouring-oil emulsions used in category 01.7.5: Processed cheese. | 120 mg/kg in the final food | ||
| Flavouring-oil emulsions used in category 05.3: Chewing gum. | 60 mg/kg in the final food | ||
| Flavouring-oil emulsions used in categories 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.3: Meat products; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes. | 240 mg/kg in the final food | ||
| Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products. | 140 mg/kg in the final food | ||
| Flavouring-oil emulsions used in categories 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces. | 400 mg/kg in the final food | ||
| Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks. | 440 mg/kg in the final food] | ||
| E 425 | Konjac | All flavourings | quantum satis |
| E 432 – E 436 | Polysorbates (Table 4 of Part 6) | All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins b | 10 000 mg/kg in flavourings |
| Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins | 1 000 mg/kg in final food | ||
| E 459 | Beta-cyclodextrin | Encapsulated flavourings in: | |
— flavoured teas and flavoured powdered instant drinks | 500 mg/l in final food | ||
— flavoured snacks | 1 000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer | ||
| [F44E 473 | Sucrose esters of fatty acids | Flavourings for water based clear flavoured drinks that belong to category 14.1.4 | 15 000 mg/kg in flavourings, 30 mg/l in the final food] |
| E 551 | Silicon dioxide | All flavourings | 50 000 mg/kg in flavourings |
| E 900 | Dimethyl polysiloxane | All flavourings | 10 mg/kg in flavourings |
| E 901 | Beeswax | Flavourings in non-alcoholic flavoured drinks | 200 mg/l in flavoured drinks |
| E 1505 | Triethyl citrate | All flavourings | 3 000 mg/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 1 000 mg/l from all sources |
| E 1517 | Glyceryl diacetate (diacetin) | ||
| E 1518 | Glyceryl triacetate (triacetin) | ||
| E 1520 | Propane-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 in final food | ||
— 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 | ||
| a Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources. | ||||
| E number of the food additive | Name of the food additive | Maximum level | Nutrient to which the food additive may be added | Can be used as a carrier? |
|---|---|---|---|---|
| E 170 | Calcium carbonate | quantum satis | All nutrients | Yes |
| E 260 | Acetic acid | quantum satis | All nutrients | |
| [F19E 261 | Potassium acetates | quantum satis | All nutrients | ] |
| E 262 | Sodium acetates | quantum satis | All nutrients | |
| E 263 | Calcium acetate | quantum satis | All nutrients | |
| E 270 | Lactic acid | quantum satis | All nutrients | |
| E 290 | Carbon dioxide | quantum satis | All nutrients | |
| E 296 | Malic acid | quantum satis | All nutrients | |
| E 300 | Ascorbic acid | quantum satis | All nutrients | |
| E 301 | Sodium ascorbate | quantum satis | All nutrients | |
| E 302 | Calcium ascorbate | quantum satis | All nutrients | |
| E 304 | Fatty acid esters of ascorbic acid | quantum satis | All nutrients | |
| E 306 | Tocopherol-rich extract | quantum satis | All nutrients | |
| E 307 | Alpha-tocopherol | quantum satis | All nutrients | |
| E 308 | Gamma-tocopherol | quantum satis | All nutrients | |
| E 309 | Delta-tocopherol | quantum satis | All nutrients | |
| E 322 | Lecithins | quantum satis | All nutrients | Yes |
| E 325 | Sodium lactate | quantum satis | All nutrients | |
| E 326 | Potassium lactate | quantum satis | All nutrients | |
| E 327 | Calcium lactate | quantum satis | All nutrients | |
| E 330 | Citric acid | quantum satis | All nutrients | |
| E 331 | Sodium citrates | quantum satis | All nutrients | |
| E 332 | Potassium citrates | quantum satis | All nutrients | |
| E 333 | Calcium citrates | quantum satis | All nutrients | |
| E 334 | Tartaric acid (L(+)-) | quantum satis | All nutrients | |
| E 335 | Sodium tartrates | quantum satis | All nutrients | |
| E 336 | Potassium tartrates | quantum satis | All nutrients | |
| E 337 | Sodium potassium tartrate | quantum satis | All nutrients | |
| E 338 – E 452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6) | 40 000 mg/kg expressed as P 2 O 5 in the nutrient preparation | All nutrients | |
| E 350 | Sodium malates | quantum satis | All nutrients | |
| E 351 | Potassium malate | quantum satis | All nutrients | |
| E 352 | Calcium malates | quantum satis | All nutrients | |
| E 354 | Calcium tartrate | quantum satis | All nutrients | |
| E 380 | Triammonium citrate | quantum satis | All nutrients | |
| E 392 | Extracts of rosemary | 1 000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol | In beta-carotene and lycopene preapartions | |
| E 400 – E 404 | Alginic acid — alginates (Table 7 of Part 6) | quantum satis | All nutrients | Yes |
| E 406 | Agar | quantum satis | All nutrients | Yes |
| E 407 | Carrageenan | quantum satis | All nutrients | Yes |
| E 407a | Processed euchema seaweed | quantum satis | All nutrients | Yes |
| E 410 | Locust bean gum | quantum satis | All nutrients | Yes |
| E 412 | Guar gum | quantum satis | All nutrients | Yes |
| E 413 | Tragacanth | quantum satis | All nutrients | Yes |
| E 414 | Acacia gum (gum arabic) | quantum satis | All nutrients | Yes |
| E 415 | Xanthan gum | quantum satis | All nutrients | Yes |
| E 417 | Tara gum | quantum satis | All nutrients | Yes |
| E 418 | Gellan gum | quantum satis | All nutrients | Yes |
| E 420 | Sorbitol | quantum satis | All nutrients | Yes, only as a carrier |
| E 421 | Mannitol | quantum satis | All nutrients | Yes, only as a carrier |
| E 422 | Glycerol | quantum satis | All nutrients | Yes |
| E 432 – E 436 | Polysorbates (Table 4 of Part 6) | quantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kg | In beta carotene, lutein, lycopene and vitamins A, D and E preparations | Yes |
| E 440 | Pectins | quantum satis | All nutrients | Yes |
| E 459 | Beta-cyclodextrin | 100 000 mg/kg in the preparation and 1 000 mg/kg in final food | All nutrients | Yes |
| E 460 | Cellulose | quantum satis | All nutrients | Yes |
| E 461 | Methyl cellulose | quantum satis | All nutrients | Yes |
| E 462 | Ethyl cellulose | quantum satis | All nutrients | Yes |
| E 463 | Hydroxypropyl cellulose | quantum satis | All nutrients | Yes |
| E 464 | Hydroxypropyl methyl cellulose | quantum satis | All nutrients | Yes |
| E 465 | Ethyl methyl cellulose | quantum satis | All nutrients | Yes |
| [F12E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis | All nutrients | Yes] |
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose | quantum satis | All nutrients | Yes |
| E 470a | Sodium, potassium and calcium salts of fatty acids | quantum satis | All nutrients | Yes |
| E 470b | Magnesium salts of fatty acids | quantum satis | All nutrients | Yes |
| E 471 | Mono- and diglycerides of fatty acids | quantum satis | All nutrients | Yes |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis | All nutrients | Yes |
| E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | quantum satis | All nutrients | Yes |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | All nutrients | Yes |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | All nutrients | Yes |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | All nutrients | Yes |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | All nutrients | Yes |
| E 473 | Sucrose esters of fatty acids | quantum satis | In beta carotene, lutein, lycopene and vitamin E preparations | Yes |
| 2 mg/kg in final food | In vitamin A and D preparations | |||
| E 475 | Polyglycerol esters of fatty acids | quantum satis | In beta carotene, lutein, lycopene and vitamin E preparations | Yes |
| 2 mg/kg in final food | In vitamin A and D preparations | |||
| E 491 – E 495 | Sorbitan esters (Table 5 of Part 6) | quantum satis | In beta carotene, lutein, lycopene and vitamin E preparations | Yes |
| 2 mg/kg in final food | In vitamin A and D preparations | |||
| E 500 | Sodium carbonates | quantum satis | All nutrients | Yes |
| E 501 | Potassium carbonates | quantum satis | All nutrients | Yes |
| E 503 | Ammonium carbonates | quantum satis | All nutrients | Yes |
| E 504 | Magnesium carbonates | quantum satis | All nutrients | Yes |
| E 507 | Hydrochloric acid | quantum satis | All nutrients | Yes |
| E 508 | Potassium chloride | quantum satis | All nutrients | |
| E 509 | Calcium chloride | quantum satis | All nutrients | |
| E 511 | Magnesium chloride | quantum satis | All nutrients | |
| E 513 | Sulphuric acid | quantum satis | All nutrients | |
| E 514 | Sodium sulphates | quantum satis | All nutrients | |
| E 515 | Potassium sulphates | quantum satis | All nutrients | |
| E 516 | Calcium sulphate | quantum satis | All nutrients | |
| E 524 | Sodium hydroxide | quantum satis | All nutrients | |
| E 525 | Potassium hydroxide | quantum satis | All nutrients | |
| E 526 | Calcium hydroxide | quantum satis | All nutrients | |
| E 527 | Ammonium hydroxide | quantum satis | All nutrients | |
| E 528 | Magnesium hydroxide | quantum satis | All nutrients | |
| E 529 | Calcium oxide | quantum satis | All nutrients | Yes |
| E 530 | Magnesium oxide | quantum satis | All nutrients | Yes |
| E 551, E 552 | Silicon dioxide Calcium silicate | 50 000 mg/kg in the dry powdered preparation (singly or in combination) | In dry powdered preparations of all nutrients | |
| 10 000 mg/kg in the preparation (E 551 only) | In potassium chloride preparations used in salt substitutes | |||
| E 554 | Sodium aluminium silicate | 15 000 mg/kg in the preparation | In fat soluble vitamin preparations | |
| E 570 | Fatty acids | quantum satis | All nutrients except nutrients containing unsaturated fatty acids | |
| E 574 | Gluconic acid | quantum satis | All nutrients | |
| E 575 | Glucono-delta-lactone | quantum satis | All nutrients | |
| E 576 | Sodium gluconate | quantum satis | All nutrients | |
| E 577 | Potassium gluconate | quantum satis | All nutrients | |
| E 578 | Calcium gluconate | quantum satis | All nutrients | |
| E 640 | Glycine and its sodium salt | quantum satis | All nutrients | |
| E 900 | Dimethyl polysiloxane | 200 mg/kg in the preparation, 0,2 mg/l in final food | In preparations of beta-carotene and lycopene | |
| E 901 | Beeswax, white and yellow | quantum satis | All nutrients | Yes, only as a carrier |
| E 938 | Argon | quantum satis | All nutrients | |
| E 939 | Helium | quantum satis | All nutrients | |
| E 941 | Nitrogen | quantum satis | All nutrients | |
| E 942 | Nitrous oxide | quantum satis | All nutrients | |
| E 948 | Oxygen | quantum satis | All nutrients | |
| E 949 | Hydrogen | quantum satis | All nutrients | |
| E 953 | Isomalt | quantum satis | All nutrients | Yes, only as a carrier |
| E 965 | Maltitol | quantum satis | All nutrients | Yes, only as a carrier |
| E 966 | Lactitol | quantum satis | All nutrients | Yes, only as a carrier |
| E 967 | Xylitol | quantum satis | All nutrients | Yes, only as a carrier |
| E 968 | Erythritol | quantum satis | All nutrients | Yes, only as a carrier |
| E 1103 | Invertase | quantum satis | All nutrients | |
| E 1200 | Polydextrose | quantum satis | All nutrients | Yes |
| E 1404 | Oxidised starch | quantum satis | All nutrients | Yes |
| E 1410 | Monostarch phosphate | quantum satis | All nutrients | Yes |
| E 1412 | Distarch phosphate | quantum satis | All nutrients | Yes |
| E 1413 | Phosphated distarch phosphate | quantum satis | All nutrients | Yes |
| E 1414 | Acetylated distarch phosphate | quantum satis | All nutrients | Yes |
| E 1420 | Acetylated starch | quantum satis | All nutrients | Yes |
| E 1422 | Acetylated distarch adipate | quantum satis | All nutrients | Yes |
| E 1440 | Hydroxy propyl starch | quantum satis | All nutrients | Yes |
| E 1442 | Hydroxy propyl distarch phosphate | quantum satis | All nutrients | Yes |
| E 1450 | Starch sodium octenyl succinate | quantum satis | All nutrients | Yes |
| E 1451 | Acetylated oxidised starch | quantum satis | All nutrients | Yes |
| E 1452 | Starch Aluminium Octenyl Succinate | 35 000 mg/kg in final food | In food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes only | Yes |
| E 1518 | Glyceryl triacetate (triacetin) | a | All nutrients | Yes, only as a carrier |
| E 1520 a | Propane-1, 2-diol (propylene glycol) | 1 000 mg/kg in final food (as carry-over) | All nutrients | Yes, only as a carrier |
| E number of the food additive | Name of the food additive | Maximum level | Nutrient to which the food additive may be added | Food category |
|---|---|---|---|---|
| [F45E 301 | Sodium ascorbate | 100 000 mg/kg in vitamin D preparation and 1 mg/l maximum carry-over in final food | Vitamin D preparations | Infant formulae and follow-on formulae as defined by Directive 2006/141/EC |
| Total carry-over 75 mg/l | Coatings of nutrient preparations containing polyunsaturated fatty acids | Foods for infants and young children] | ||
| E 304 (i) | Ascorbyl palmitate | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded | All nutrients | Foods for infants and young children |
| E 306 E 307 E 308 E 309 | Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded | All nutrients | Foods for infants and young children |
| E 322 | Lecithins | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded | All nutrients | Foods for infants and young children |
| E 330 | Citric acid | quantum satis | All nutrients | Foods for infants and young children |
| E 331 | Sodium citrates | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected | All nutrients | Foods for infants and young children |
| E 332 | Potassium citrates | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected | All nutrients | Foods for infants and young children |
| E 333 | Calcium citrates | Total carry-over 0,1 mg/kg expressed as calcium and within the limit of calcium level and calcium/phosphorus ratio as set for the food category | All nutrients | Foods for infants and young children |
| [F46E 341 (iii) | Tricalcium phosphate | Maximum carry-over 150 mg/kg as P 2 O 5 and within the limit for calcium, phosphorus and calcium:phosphorus ratio as set in Directive 2006/141/EC | All nutrients | Infant formulae and follow-on formulae as defined by Directive 2006/141/EC |
| Maximum level of 1 000 mg/kg expressed as P 2 O 5 from all uses in final food mentioned in point 13.1.3 of Part E of Annex II is respected | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC] | ||
| E 401 | Sodium alginate | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 402 | Potassium alginate | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 404 | Calcium alginate | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 414 | Gum arabic (acacia gum) | 150 000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final product | All nutrients | Foods for infants and young children |
| E 415 | Xanthan gum | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 421 | Mannitol | 1 000 times more than vitamin B12, 3 mg/kg total carry-over | As carrier for vitamin B12 | Foods for infants and young children |
| E 440 | Pectins | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded | All nutrients | Follow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| [F12E 466 | Sodium carboxy methyl cellulose, Cellulose gum | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded | All nutrients | Dietary foods for infants and young children for special medical purposes as defined in Directive 1999/21/EC] |
| E 471 | Mono- and diglycerides of fatty acids | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected | All nutrients | Foods for infants and young children |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded | All nutrients | Infant formulae and follow-on formulae for infants and young children in good health |
| E 551 | Silicon dioxide | 10 000 mg/kg in nutrient preparations | Dry powdered nutrient preparations | Foods for infants and young children |
| E 1420 | Acetylated starch | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E 1450 | Starch sodium octenyl succinate | Carry-over 100 mg/kg | Vitamin preparations | Foods for infants and young children |
| Carry-over 1 000 mg/kg | Polyunsaturated fatty acid preparations | |||
| E 1451 | Acetylated oxidised starch | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded | All nutrients | Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC |
| E number | Name |
|---|---|
| E 170 | Calcium carbonate |
| E 260 | Acetic acid |
| [F19E 261 | Potassium acetates] |
| 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 |
| E 407a | Processed euchema 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 |
| E 462 | Ethyl cellulose |
| E 463 | Hydroxypropyl cellulose |
| E 464 | Hydroxypropyl methyl cellulose |
| E 465 | Ethyl methyl cellulose |
| [F12E 466 | Sodium carboxy methyl cellulose, Cellulose gum] |
| E 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 |
| E 938 | Argon |
| E 939 | Helium |
| E 941 | Nitrogen |
| E 942 | Nitrous oxide |
| E 948 | Oxygen |
| E 949 | Hydrogen |
| E 1103 | Invertase |
| E 1200 | Polydextrose |
| E 1404 | Oxidised starch |
| E 1410 | Monostarch phosphate |
| E 1412 | Distarch phosphate |
| E 1413 | Phosphated distarch phosphate |
| E 1414 | Acetylated distarch phosphate |
| E 1420 | Acetylated starch |
| E 1422 | Acetylated distarch adipate |
| E 1440 | Hydroxy propyl starch |
| E 1442 | Hydroxy propyl distarch phosphate |
| E 1450 | Starch sodium octenyl succinate |
| E 1451 | Acetylated oxidised starch |
Sorbic acid – potassium sorbate
| E-number | Name |
|---|---|
| E 200 | Sorbic acid |
| E 202 | Potassium sorbate] |
Sulphur dioxide — sulphites
| E-number | Name |
|---|---|
| E 220 | Sulphur dioxide |
| E 221 | Sodium sulphite |
| E 222 | Sodium hydrogen sulphite |
| E 223 | Sodium metabisulphite |
| E 224 | Potassium metabisulphite |
| E 226 | Calcium sulphite |
| E 227 | Calcium hydrogen sulphite |
| E 228 | Potassium hydrogen sulphite |
Polysorbates
| E-number | Name |
|---|---|
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) |
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) |
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) |
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) |
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) |
Sorbitan esters
| E-number | Name |
|---|---|
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |
Phosphoric acid — phosphates — di-, tri- and polyphosphates
| E-number | Name |
|---|---|
| E 338 | Phosphoric acid |
| E 339 | Sodium phosphates |
| E 340 | Potassium phosphates |
| E 341 | Calcium phosphates |
| E 343 | Magnesium phosphates |
| E 450 | Diphosphates |
| E 451 | Triphosphates |
| E 452 | Polyphosphates |
Alginic acid — alginates
| E-number | Name |
|---|---|
| E 400 | Alginic acid |
| E 401 | Sodium alginate |
| E 402 | Potassium alginate |
| E 403 | Ammonium alginate |
| [F47E 404 | Calcium alginate] ] |
| Member State | Foods | Categories of additives which may continue to be banned |
|---|---|---|
| Germany | Traditional German beer (Bier nach deutschem Reinheitsgebot gebraut) | All except propellant gases |
| France | Traditional French bread | All |
| France | Traditional French preserved truffles | All |
| France | Traditional French preserved snails | All |
| France | Traditional French goose and duck preserves (confit) | All |
| Austria | Traditional Austrian ‘Bergkäse’ | All except preservatives |
| Finland | Traditional Finnish ‘Mämmi’ | All except preservatives |
| Sweden Finland | Traditional Swedish and Finnish fruit syrups | Colours |
| Denmark | Traditional Danish ‘Kødboller’ | Preservatives and colours |
| Denmark | Traditional Danish ‘Leverpostej’ | Preservatives (other than sorbic acid) and colours |
| Spain | Traditional Spanish ‘Lomo embuchado’ | All except preservatives and antioxidants |
| Italy | Traditional Italian ‘Mortadella’ | All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas |
| Italy | Traditional Italian ‘Cotechino e zampone’ | All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas |
| a [F48With the exception of: (a) foods where the colour(s) has been used for the purposes of health or other marking on meat products or for stamping or decorative colouring on eggshells; and (b) beverages containing more than 1,2 % by volume of alcohol.] | |
| Foods containing one or more of the following food colours | Information |
|---|---|
| Sunset yellow (E 110)a | ‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children. |
| Quinoline yellow (E 104)a | |
| Carmoisine (E 122)a | |
| Allura red (E 129)a | |
| Tartrazine (E 102)a | |
| Ponceau 4R (E 124)a | |
Textual Amendments
F48 Substituted by Commission Regulation (EU) No 238/2010 of 22 March 2010 amending Annex V to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to the labelling requirement for beverages with more than 1,2 % by volume of alcohol and containing certain food colours (Text with EEA relevance).
Opinion of the European Parliament of 10 July 2007 (OJ C 175 E, 10.7.2008, p. 142), Council Common Position of 10 March 2008 (OJ C 111 E, 6.5.2008, p. 10), Position of the European Parliament of 8 July 2008 (not yet published in the Official Journal) and Council Decision of 18 November 2008.
See page 7 of this Official Journal.
See page 1 of this Official Journal.
OJ L 165, 30.4.2004, p. 1. Corrected by OJ L 191, 28.5.2004, p. 1.
See page 34 of this Official Journal.
OJ L 139, 30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004, p. 22.
[F4 [F5Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council ( OJ L 83, 22.3.2012, p. 1 ).]
[F6applicable until 31 January 2014 .
applicable from 1 February 2014 .] ]
Textual Amendments
F4 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).