xmlns:atom="http://www.w3.org/2005/Atom" xmlns:atom="http://www.w3.org/2005/Atom"

[F1ANNEX II U.K. Union list of food additives approved for use in foods and conditions of use

PART A U.K.

1. Introduction U.K.

This Union list includes:

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

1. Only the substances listed in Part B may be used as additives in foods. 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.
[F24. 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.]

5. The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer. U.K.
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

1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
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
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

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
[F3Table 3

Colours which may be used in the form of lakes

E-number Name
E 100 Curcumin
E 102 Tartrazine
E 104 Quinoline Yellow
E 110 Sunset Yellow FCF/Orange Yellow S
E 120 Cochineal, Carminic acid, Carmines
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
[F4E 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
E 120 Cochineal, Carminic acid, Carmines
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
[F4E 151 Brilliant Black PN]
E 153 Vegetable carbon
E 155 Brown HT
E 160a Carotenes
E 160b Annatto, Bixin, Norbixin
E 160c Paprika extract, capsanthin, capsorubin
E 160d Lycopene
E 160e Beta-apo-8′-carotenal (C 30)
E 161b Lutein
E 161g Canthaxanthin b
E 162 Beetroot Red, betanin
E 163 Anthocyanins
E 170 Calcium carbonate
E 171 Titanium dioxide
E 172 Iron oxides and hydroxides
E 173 Aluminium
E 174 Silver
E 175 Gold
E 180 Litholrubine BK

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
[F5E 960 Steviol glycosides]
E 961 Neotame
E 962 Salt of aspartame-acesulfame
[F6E 964 Polyglycitol syrup]
E 965 Maltitols
E 966 Lactitol
E 967 Xylitol
E 968 Erythritol

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

[F3authorised until 31 January 2014 .

c

authorised until 31 May 2013 .]

d

[F7Period of application: From 6 February 2013 .]

E-number Name
E 170 Calcium carbonate
[F8E 172 Iron oxides and hydroxides]
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium sorbate
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
E 249 Potassium nitrite
E 250 Sodium nitrite
E 251 Sodium nitrate
E 252 Potassium nitrate
E 260 Acetic acid
[F9E 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
E 311 Octyl gallate
E 312 Dodecyl gallate
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
[F10E 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
E 459 Beta-cyclodextrin
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
[F4E 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
[F11E 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
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
[F2E 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
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
E 912 Montan acid esters
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
[F12E 1206 Neutral methacrylate copolymer
E 1207 Anionic methacrylate copolymer]
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

[F7Period of application: From 6 February 2013 .]

E-number Name Specific maximum level
E 170 Calcium carbonate quantum satis
E 260 Acetic acid quantum satis
[F9E 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
E 425

Konjac

(i)

Konjac gum

(ii)

Konjac glucomannane

10 g/kg, individually or in combination a c
E 440 Pectins quantum satis a
E 460 Cellulose quantum satis
E 461 Methyl cellulose quantum satis
E 462 Ethyl cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
[F4E 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
[ F13
F13 ]
E 120 Cochineal, Carminic acid, Carmines
E 122 Azorubine, Carmoisine
[ F13 ]
E 129 Allura red AC
E 131 Patent Blue V
E 132 Indigotine, Indigo carmine
E 133 Brilliant Blue FCF
E 142 Green S
[F4E 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.

(a)
E 200–203: Sorbic acid — sorbates (SA)
E-number Name
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium 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
E 203 Calcium sorbate
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
E 203 Calcium sorbate
E 210 Benzoic acid
E 211 Sodium benzoate
E 212 Potassium benzoate
E 213 Calcium benzoate
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium ethyl p-hydroxybenzoate
E 218 Methyl p-hydroxybenzoate
E 219 Sodium methyl p-hydroxybenzoate
(e)
E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)
E-number Name
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium 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
(k)
E 310–320: Gallates, TBHQ and BHA
E-number Name
E 310 Propyl gallate
E 311 Octyl gallate
E 312 Dodecyl 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
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
(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.)

[F2E 551 – 559: Silicon dioxide – silicates (1)

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 (2)

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

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
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
08. Meat
08.1 Unprocessed meat
08.1.1 Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004
08.1.2 Meat preparations as defined by Regulation (EC) No 853/2004
08.2 Processed meat
08.2.1 Non-heat-treated processed meat
08.2.2 Heat-treated processed meat
08.2.3 Casings and coatings and decorations for meat
08.2.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
08.2.4.2 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).
08.2.4.3 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
12.3 Vinegars
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
17. Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council e excluding food supplements for infants and young children
17.1 Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms
17.2 Food supplements supplied in a liquid form
17.3 Food supplements supplied in a syrup-type or chewable form
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

ANNEX II Table 34: rows 251 - 500

ANNEX II Table 34: rows 501 - 750

ANNEX II Table 34: rows 751 - 1000

ANNEX II Table 34: rows 1001 - 1250

ANNEX II Table 34: rows 1251 - 1500

ANNEX II Table 34: rows 1501 - 1750

ANNEX II Table 34: rows 1751 - 2000

ANNEX II Table 34: rows 2001 - 2250

ANNEX II Table 34: rows 2251 - 2500

ANNEX II Table 34: rows 2501 - 2750

ANNEX II Table 34: rows 2751 - 3000

ANNEX II Table 34: rows 3001 - 3229