Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilShow full title

Regulation (EC) No 1333/2008 of the European Parliament and of the Council

of 16 December 2008

on food additives

(Text with EEA relevance)

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:

CHAPTER I U.K. SUBJECT MATTER, SCOPE AND DEFINITIONS

Article 1 U.K. Subject matter

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:

(a)

Community lists of approved food additives as set out in Annexes II and III;

(b)

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);

(c)

rules on the labelling of food additives sold as such.

Article 2 U.K. Scope

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.

Article 3 U.K. Definitions

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:

(i)

monosaccharides, disaccharides or oligosaccharides and foods containing these substances used for their sweetening properties;

(ii)

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;

(iii)

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;

(iv)

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);

(v)

chewing gum bases;

(vi)

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;

(vii)

ammonium chloride;

(viii)

blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;

(ix)

amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts having no technological function;

(x)

caseinates and casein;

(xi)

inulin;

(b) ‘processing aid’ shall mean any substance which:

(i)

is not consumed as a food by itself;

(ii)

is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and

(iii)

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:

(i)

any added monosaccharides or disaccharides;

(ii)

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.

CHAPTER II U.K. COMMUNITY LISTS OF APPROVED FOOD ADDITIVES

Article 4 U.K. Community lists of food additives

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.

Article 5 U.K. Prohibition of non-compliant food additives and/or non-compliant food

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.

Article 6 U.K. General conditions for inclusion and use of food additives in Community lists

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.

Article 7 U.K. Specific conditions for sweeteners

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:

(a)

replacing sugars for the production of energy-reduced food, non-cariogenic food or food with no added sugars; or

(b)

replacing sugars where this permits an increase in the shelf-life of the food; or

(c)

producing food intended for particular nutritional uses as defined in Article 1(2)(a) of Directive 89/398/EEC.

Article 8 U.K. Specific conditions for colours

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:

(a)

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;

(b)

making food more visually appealing;

(c)

giving colour to food otherwise colourless.

Article 9 U.K. Functional classes of food additives

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).

Article 10 U.K. The content of the Community lists of food additives

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].

Article 11 U.K. Levels of use of food additives

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:

(i)

any acceptable daily intake, or equivalent assessment, established for the food additive and the probable daily intake of it from all sources;

(ii)

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.

Article 12 U.K. Changes in the production process or starting materials of a food additive already included in a Community list

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.

Article 13 U.K. Food additives falling within the scope of Regulation (EC) No 1829/2003

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.

Article 14 U.K. Specifications of food additives

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].

CHAPTER III U.K. USE OF FOOD ADDITIVES IN FOODS

Article 15 U.K. Use of food additives in unprocessed foods

Food additives shall not be used in unprocessed foods, except where such use is specifically provided for in Annex II.

Article 16 U.K. Use of food additives in foods for infants and young children

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.

Article 17 U.K. Use of colours for markings

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).

Article 18 U.K. Carry-over principle

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:

(i)

is permitted in the food additive, food enzyme or food flavouring in accordance with this Regulation; and

(ii)

has been carried over to the food via the food additive, food enzyme or food flavouring; and

(iii)

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.

Article 19 U.K. Interpretation decisions

Where necessary, it may be decided in accordance with the regulatory procedure referred to in Article 28(2) whether or not:

(a)

a particular food belongs to a category of food referred to in Annex II; or

(b)

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

(c)

a given substance meets the definition of food additive in Article 3.

Article 20 U.K. Traditional foods

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.

CHAPTER IV U.K. LABELLING

Article 21 U.K. Labelling of food additives not intended for sale to the final consumer

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.

Article 22 U.K. General labelling requirements for food additives not intended for sale to the final consumer

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.

Article 23 U.K. Labelling of food additives intended for sale to the final consumer

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.

Article 24 U.K. Labelling requirement for foods containing certain food colours

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).

Article 25 U.K. Other labelling requirements

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.

CHAPTER V U.K. PROCEDURAL PROVISIONS AND IMPLEMENTATION

Article 26 U.K. Information obligation

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.

Article 27 U.K. Monitoring of food additive intake

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).

Article 28 U.K. Committee

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.

Article 29 U.K. Community financing of harmonised policies

The legal basis for the financing of measures resulting from this Regulation shall be Article 66(1)(c) of Regulation (EC) No 882/2004.

CHAPTER VI U.K. TRANSITIONAL AND FINAL PROVISIONS

Article 30 U.K. Establishment of Community lists of food additives

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).

Article 31 U.K. Transitional measures

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.

Article 32 U.K. Re-evaluation of approved food additives

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.

Article 33 U.K. Repeals

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.

Article 34 U.K. Transitional provisions

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:

(a)

Article 2(1), (2) and (4) of Directive 94/35/EC and the Annex thereto;

(b)

Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Annexes I to V thereto;

(c)

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].

Article 35 U.K. Entry into force

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.

ANNEX I U.K.

Functional classes of food additives in foods and of food additives in food additives and food enzymes

1.

‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;

2.

‘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;

3.

‘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;

4.

‘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;

5.

‘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;

6.

‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;

7.

‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;

8.

‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;

9.

‘anti-foaming agents’ are substances which prevent or reduce foaming;

10.

‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;

11.

‘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;

12.

‘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;

13.

‘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;

14.

‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;

15.

‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;

16.

‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;

17.

‘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;

18.

‘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;

19.

‘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;

20.

‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;

21.

‘propellants’ are gases other than air which expel a foodstuff from a container;

22.

‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;

23.

‘sequestrants’ are substances which form chemical complexes with metallic ions;

24.

[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;]

25.

‘thickeners’ are substances which increase the viscosity of a foodstuff;

26.

‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality[F2 ;]

27.

[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).

[F4 ANNEX II U.K. Union list of food additives approved for use in foods and conditions of use

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).

PART A U.K.

1. Introduction U.K.

This Union list includes:

• [F5 the 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

F5 Substituted by Commission Regulation (EU) 2015/647 of 24 April 2015 amending and correcting Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

2. General provisions on listed food additives and conditions of use U.K.

[F5 1. Only the substances listed in Part B, as specified by Regulation (EU) No 231/2012, may be used as additives in foods, unless more specifically provided for in Part E.] U.K.

2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex. U.K.

3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex. U.K.

[F6 4. Aluminium lakes prepared from all colours listed in Table 1 of Part B are authorised until 31 July 2014 . U.K.

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

F6 Substituted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

[F7 5. The colours E 123, E 127, E 160b(i), E 160b(ii), E 161g, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.] U.K.

Textual Amendments

F7 Substituted by Commission Regulation (EU) 2020/771 of 11 June 2020 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance).

6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation. U.K.

7. When labelled ‘ for food use ’ , nitrite may be sold only in a mixture with salt or a salt substitute. U.K.

8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours. U.K.

Table 1

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

a OJ L 10, 12.1.2002, p. 47 .
b OJ L 164, 26.6.2009, p. 45 .
c OJ L 10, 12.1.2002, p. 53 .
d OJ L 124, 20.5.2009, p. 21 .
e [F8 Regulation (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 ).]
[F9 1	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
[F8 13	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]

Table 2

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

a OJ L 15, 17.1.2002, p. 19 .
b OJ L 10, 12.1.2002, p. 58 .
c OJ L 10, 12.1.2002, p. 67 .
d OJ L 197, 3.8.2000, p. 19 .
e OJ L 299, 16.11.2007, p. 1 .
f OJ L 39, 13.2.2008, p. 16 .
g OJ L 149, 14.6.1991, p. 1 .
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

[F10 Table 3

Colours which may be used in the form of lakes

E-number	Name
E 100	Curcumin
[F11 E 101	Riboflavins]
E 102	Tartrazine
E 104	Quinoline Yellow
E 110	Sunset Yellow FCF/Orange Yellow S
[F12 E 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
[F13 E 151	Brilliant Black PN]
E 155	Brown HT
E 163	Anthocyanins
E 180	Litholrubine BK]

PART B U.K. LIST OF ALL ADDITIVES

1. Colours U.K.

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
[F12 E 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
[F13 E 151	Brilliant Black PN]
E 153	Vegetable carbon
E 155	Brown HT
E 160a	Carotenes
[F7 E 160b(i)	Annatto bixin
E 160b(ii)	Annatto 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

2. Sweeteners U.K.

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
[F14 E 960	Steviol glycosides]
E 961	Neotame
E 962	Salt of aspartame-acesulfame
[F15 E 964	Polyglycitol syrup]
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol
[F16 E 969	Advantame]

3. Additives other than colours and sweeteners U.K.

a Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
b [F10 authorised until 31 January 2014 .
c authorised until 31 May 2013 .]
d [F17 Period of application: From 6 February 2013 .]
E-number	Name
E 170	Calcium carbonate
[F3 E 172	Iron oxides and hydroxides]
E 200	Sorbic acid
E 202	Potassium sorbate
[ F18 ]
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
[F19 E 243	Ethyl lauroyl arginate]
E 249	Potassium nitrite
E 250	Sodium nitrite
E 251	Sodium nitrate
E 252	Potassium nitrate
E 260	Acetic acid
[F20 E 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
[ F21
F21 ]
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
[F22 E 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
[F23 E 456	Potassium polyaspartate]
E 459	Beta-cyclodextrin
E 460	Cellulose
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
[F24 E 463a	Low-substituted hydroxypropyl cellulose (L-HPC)]
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
[F13 E 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
[F25 E 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
[F26 E 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
[F6 E 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
[F27 E 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
[ F28 ]
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
[F29 E 1206	Neutral methacrylate copolymer
E 1207	Anionic methacrylate copolymer]
[F30 E 1208	Polyvinylpyrrolidone-vinyl acetate copolymer]
[F31 E 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

PART C U.K. DEFINITIONS OF GROUPS OF ADDITIVES

(1) Group I U.K.

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 [F17 Period of application: From 6 February 2013 .]
E-number	Name	Specific maximum level
E 170	Calcium carbonate	quantum satis
E 260	Acetic acid	quantum satis
[F20 E 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
[F5 E 425	Konjac (i) Konjac gum (ii) Konjac glucomannane	10 g/kg, individually or in combination] a b c
[F32 E 426	Soybean hemicellulose	quantum satis]
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
[F13 E 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

(2) Group II: Food colours authorised at quantum satis U.K.

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

(3) Group III: Food colours with combined maximum limit U.K.

E-number	Name
E 100	Curcumin
E 102	Tartrazine
[ F33
F33 ]
[F12 E 120	Carminic acid, Carmine]
E 122	Azorubine, Carmoisine
[ F33 ]
E 129	Allura red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 142	Green S
[F13 E 151	Brilliant Black PN]
E 155	Brown HT
E 160e	Beta-apo-8′-carotenal (C 30)
E 161b	Lutein

(4) Group IV: Polyols U.K.

E-number	Name
E 420	Sorbitols
E 421	Mannitol
E 953	Isomalt
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol

(5) Other additives that may be regulated combined U.K.

[F34 (a)

E 200 – 202: Sorbic acid – potassium sorbate (SA)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate]

(b)

E 210–213: Benzoic acid — benzoates (BA)

E-number	Name
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate

(c)

E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
[ F18 ]
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate

(d)

E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
[ F18 ]
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

[F34 (e)

E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB)

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]

(f)

E 214–219: p-hydroxybenzoates (PHB)

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

(g)

E 220–228: 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

(h)

E 249–250: Nitrites

E-number	Name
E 249	Potassium nitrite
E 250	Sodium nitrite

(i)

E 251–252: Nitrates

E-number	Name
E 251	Sodium nitrate
E 252	Potassium nitrate

(j)

E 280–283: Propionic acid — propionates

E-number	Name
E 280	Propionic acid
E 281	Sodium propionate
E 282	Calcium propionate
E 283	Potassium propionate

[F35 (k)

E 310–320: Propyl gallate, TBHQ and BHA

E-number	Name
E 310	Propyl gallate
E 319	Tertiary-butyl hydroquinone (TBHQ)
E 320	Butylated hydroxyanisole (BHA)]

(l)

E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates

a E 450 (ix) is not included]
[F36 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 a
E451	Triphosphates
E 452	Polyphosphates

(m)

E 355–357: Adipic acid — adipates

E-number	Name
E 355	Adipic acid
E 356	Sodium adipate
E 357	Potassium adipate

(n)

E 432–436: 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)

(o)

E 473–474: Sucrose esters of fatty acids, Sucroglycerides

E-number	Name
E 473	Sucrose esters of fatty acids
E 474	Sucroglycerides

(p)

E 481–482: Stearoyl-2-lactylates

E-number	Name
E 481	Sodium stearoyl-2-lactylate
E 482	Calcium stearoyl-2-lactylate

(q)

E 491–495: 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

(r)

E 520–523: Aluminium sulphates

E-number	Name
E 520	Aluminium sulphate
E 521	Aluminium sodium sulphate
E 522	Aluminium potassium sulphate
E 523	Aluminium ammonium sulphate

(s.1.)

[F6 E 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)

(s.2.)

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]

(t)

E 620–625: Glutamic acid — glutamates

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

(u)

E 626–635: Ribonucleotides

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

PART D U.K. FOOD CATEGORIES

a OJ L 401, 30.12.2006, p. 1 .
b OJ L 339, 6.12.2006, p. 16 .
c OJ L 91, 7.4.1999, p. 29 .
d OJ L 16, 21.1.2009, p. 3 .
e [ F37 ]
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
[F38 01.9	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
[F9 08.	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
[F39 12.3	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
[F40 17.	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

PART E U.K. AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES]

ANNEX II Table 34: rows 1 - 250

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ANNEX II Table 34: rows 251 - 500

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ANNEX II Table 34: rows 501 - 750

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ANNEX II Table 34: rows 751 - 1000

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ANNEX II Table 34: rows 1001 - 1250

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ANNEX II Table 34: rows 1251 - 1500

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ANNEX II Table 34: rows 1501 - 1750

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ANNEX II Table 34: rows 1751 - 2000

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ANNEX II Table 34: rows 2001 - 2250

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ANNEX II Table 34: rows 2251 - 2500

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ANNEX II Table 34: rows 2501 - 2750

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ANNEX II Table 34: rows 2751 - 3000

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ANNEX II Table 34: rows 3001 - 3250

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ANNEX II Table 34: rows 3251 - 3422

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[F41 ANNEX III U.K. Union list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use

Textual Amendments

F41 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).

Definitions U.K.

1. ‘ nutrients ’ for the purposes of this Annex means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009. U.K.

2. ‘ preparation ’ for the purposes of this Annex means a formulation consisting of one or more food additives, food enzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution. U.K.

PART 1 U.K.

Carriers in food additives

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
[F13 E 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

PART 2 U.K.

Food additives other than carriers in food additives ^a

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
[F34 E 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]
[F42 E 200	Sorbic acid	2 500 mg/kg in the preparation	Liquid colour preparations for sale to the final consumer for the decorative colouring of egg shells]
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
[F2 E 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: Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines) Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)
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
[F43 E 551	Silicon dioxide	5 000  mg/kg in the preparation	E 1209 polyvinyl alcohol-polyethylene glycol- graft -co-polymer]
[F44 E 551	Silicon dioxide	30 000  mg/kg in the preparation	Dry powdered extracts of rosemary (E 392)]
[F45 E 551	Silicon dioxide	10 000  mg/kg in the preparation	E 252 Potassium nitrate]
[F7 E 900	Dimethyl polysiloxane	200 mg/kg in the preparation, 0,2 mg/l in final food	Colour preparations of E 160a carotenes, E 160b(i) annatto bixin, E 160b(ii) annatto norbixin, E 160c paprika extract, capsanthin, capsorubin, E 160d lycopene and E 160e 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
[F46 E 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)]

Note: General rules for conditions of use of Food additives in Part 2 U.K.

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘ quantum satis ’ principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general ‘ quantum satis ’ principle, unless stated otherwise. U.K.

(2) For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food. U.K.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food. U.K.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 3 U.K.

Food additives including carriers in food enzymes ^a

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
[F20 E 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
[F13 E 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

Note: General rules for conditions of use of Food additives in Part 3 U.K.

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘ quantum satis ’ principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general ‘ quantum satis ’ principle, unless stated otherwise. U.K.

(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food. U.K.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food. U.K.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 4 U.K.

Food additives including carriers in food flavourings

a [F35 Proportionality 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
[F34 E 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]
[F35 E 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
[F5 E 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
[F47 E 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

PART 5 U.K. Food additives in nutrients

Section A U.K.

— Food additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II: U.K.

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
[F20 E 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
[F13 E 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

Section B U.K.

— Food additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1 of Part E of Annex II: U.K.

E number of the food additive	Name of the food additive	Maximum level	Nutrient to which the food additive may be added	Food category
[F48 E 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
[F49 E 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
[F13 E 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

Note: General rules for conditions of use of Food additives in Part 5 U.K.

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘ quantum satis ’ principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general ‘ quantum satis ’ principle, unless stated otherwise. U.K.

(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food. U.K.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food. U.K.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 6 U.K. Definitions of groups of food additives for the purposes of Parts 1 to 5

Table 1

E number	Name
E 170	Calcium carbonate
E 260	Acetic acid
[F20 E 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
[F13 E 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

[F34 Table 2

Sorbic acid – potassium sorbate

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate]

Table 3

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

Table 4

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)

Table 5

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

Table 6

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

Table 7

Alginic acid — alginates

E-number	Name
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
[F50 E 404	Calcium alginate] ]

ANNEX IV U.K. Traditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives

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

ANNEX V U.K. List of the food colours referred to in Article 24 for which the labelling of foods shall include additional information

a [F51 With 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

F51 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).

(1)

OJ C 168, 20.7.2007, p. 34.

(2)

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.

(3)

OJ L 186, 30.6.1989, p. 27.

(4)

See page 7 of this Official Journal.

(5)

OJ L 178, 28.7.1995, p. 1.

(6)

OJ L 226, 22.9.1995, p. 1.

(7)

OJ L 339, 30.12.1996, p. 1.

(8)

See page 1 of this Official Journal.

(9)

OJ L 31, 1.2.2002, p. 1.

(10)

OJ L 268, 18.10.2003, p. 1.

(11)

OJ L 93, 31.3.2006, p. 12.

(12)

OJ L 93, 31.3.2006, p. 1.

(13)

OJ L 109, 6.5.2000, p. 29.

(14)

OJ L 268, 18.10.2003, p. 24.

(15)

OJ L 184, 17.7.1999, p. 23.

(16)

OJ L 165, 30.4.2004, p. 1. Corrected by OJ L 191, 28.5.2004, p. 1.

(17)

OJ 115, 11.11.1962, p. 2645/62.

(18)

OJ 22, 9.2.1965, p. 373.

(19)

OJ L 223, 14.8.1978, p. 7.

(20)

OJ L 223, 14.8.1978, p. 30.

(21)

OJ L 257, 10.9.1981, p. 1.

(22)

OJ L 40, 11.2.1989, p. 27.

(23)

OJ L 237, 10.9.1994, p. 3.

(24)

OJ L 237, 10.9.1994, p. 13.

(25)

OJ L 61, 18.3.1995, p. 1.

(26)

OJ L 48, 19.2.1997, p. 13.

(27)

OJ L 84, 28.3.2002, p. 69.

(28)

See page 34 of this Official Journal.

(29)

OJ L 330, 5.12.1998, p. 32.

(30)

OJ L 268, 24.9.1991, p. 69.

(31)

OJ L 139, 30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004, p. 22.

(32)

OJ L 186, 30.6.1989, p. 21.

(33)

[F4 [F5 Commission 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 ).]

(34)

[F6 applicable until 31 January 2014 .

(35)

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).

F5 Substituted by Commission Regulation (EU) 2015/647 of 24 April 2015 amending and correcting Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

F6 Substituted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).