[E 950 | Acesulfame K | 25 | (52) | only energy-reduced beer |
E 951 | Aspartame | 25 | | only energy-reduced beer |
E 955 | Sucralose | 10 | | only energy-reduced beer |
E 959 | Neohesperidine DC | 10 | | only energy-reduced beer |
E 961 | Neotame | 1 | | only energy-reduced beer |
E 962 | Salt of aspartame-acesulfame | 25 | (11)b (49) (50) | only energy-reduced beer |
[E 1105 | Lysozyme | quantum satis | | only in beers that will not receive either pasteurisation or sterile filtration
Period of application:
From 25 June 2012]
|
[E 1200 | Polydextrose | quantum satis | | Only energy-reduced and low-alcohol beers
Period of application:
From 25 June 2012]
|
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(52): Maximum usable levels are expressed in free imide |
[(60): Expressed as steviol equivalents] |
14.2.2 | Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts |
The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only alcohol-free |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only alcohol-free |
E 242 | Dimethyl dicarbonate | 250 | (24) | only alcohol-free |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(24): Ingoing amount, residues not detectable |
14.2.3 | Cider and perry |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | excluding cidre bouché |
Group III | Colours with combined maximum limit | 200 | | excluding cidre bouché |
E 150a-d | Caramels | quantum satis | | only cidre bouché |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |
E 242 | Dimethyl dicarbonate | 250 | (24) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 405 | Propane-1, 2-diol alginate | 100 | | excluding cidre bouché |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |
E 900 | Dimethyl polysiloxane | 10 | | excluding cidre bouché |
E 950 | Acesulfame K | 350 | | |
E 951 | Aspartame | 600 | | |
E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | |
E 955 | Sucralose | 50 | | |
E 959 | Neohesperidine DC | 20 | | |
E 961 | Neotame | 20 | | |
E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | |
E 999 | Quillaia extract | 200 | (45) | excluding cidre bouché |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(52): Maximum usable levels are expressed in free imide |
(24): Ingoing amount, residues not detectable |
(45): Calculated as anhydrous extract |
14.2.4 | Fruit wine and made wine |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 200 | | |
E 160d | Lycopene | 10 | | |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |
E 220-228 | Sulphur dioxide — sulphites | 260 | (3) | only made wine |
E 242 | Dimethyl dicarbonate | 250 | (24) | only fruit wines and alcohol-reduced wine |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 353 | Metatartaric acid | 100 | | only made wine |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
14.2.5 | Mead |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (24) | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
14.2.6 | Spirit drinks as defined in Regulation (EC) No 110/2008 |
Group I | Additives | | | except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs |
Group II | Colours at quantum satis | quantum satis | | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
Group III | Colours with combined maximum limit | 200 | | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
E 123 | amaranth | 30 | | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
E 150a-d | Caramels | quantum satis | | except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a |
E 160b | Annatto, Bixin, Norbixin | 10 | | only liqueurs |
E 174 | Silver | quantum satis | | only liqueurs |
E 175 | Gold | quantum satis | | only liqueurs |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only distilled alcoholic beverages containing whole pears |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | except: whisky, whiskey |
E 405 | Propane-1, 2-diol alginate | 10 000 | | only emulsified liqueurs |
E 416 | Karaya gum | 10 000 | | only egg-based liqueurs |
E 445 | Glycerol esters of wood rosins | 100 | | only cloudy spirit drinks |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | except: whisky, whiskey |
E 475 | Polyglycerol esters of fatty acids | 5 000 | | only emulsified liqueurs |
E 481-482 | Stearoyl-2-lactylates | 8 000 | (1) | only emulsified liqueurs |
(1): The additives may be added individually or in combination |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
14.2.7 | Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 |
14.2.7.1 | Aromatised wines |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | | | Except americano, bitter vino |
Group III | Colours with combined maximum limit | 200 | | Except americano, bitter vino |
E 150a-d | Caramels | quantum satis | | |
E 100 | Curcumin | 100 | (26) (27) | only americano, bitter vino |
E 101 | Riboflavins | 100 | (26) (27) | only americano, bitter vino |
E 102 | Tartrazine | 100 | (26) (27) | only americano, bitter vino |
E 104 | Quinoline Yellow | 100 | (26) (27) | only americano, bitter vino |
E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (27) | only bitter vino |
E 120 | Cochineal, Carminic acid, Carmines | 100 | (26) (27) | only americano, bitter vino |
E 122 | Azorubine, Carmoisine | 100 | (26) (27) | only americano, bitter vino |
E 123 | Amaranth | 100 | (26) (27) | only americano, bitter vino |
E 124 | Ponceau 4R, Cochineal Red A | 100 | (26) (27) | only americano, bitter vino |
E 129 | Allura Red AG | 100 | (27) | only bitter vino |
E 123 | Amaranth | 30 | | only aperitif wines |
E 150a-d | Caramels | quantum satis | | only americano, bitter vino |
E 160d | Lycopene | 10 | | |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | |
E 242 | Dimethyl dicarbonate | 250 | (24) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
(26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination |
(27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination |
14.2.7.2 | Aromatised wine-based drinks |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | except bitter soda, sangria, claria, zurra |
Group III | Colours with combined maximum limit | 200 | | except bitter soda, sangria, claria, zurra |
E 100 | Curcumin | 100 | (28) | only bitter soda |
E 101 | Riboflavins | 100 | (28) | only bitter soda |
E 102 | Tartrazine | 100 | (28) | only bitter soda |
E 104 | Quinoline Yellow | 100 | (28) | only bitter soda |
E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (28) | only bitter soda |
E 120 | Cochineal, Carminic acid, Carmines | 100 | (28) | only bitter soda |
E 122 | Azorubine, Carmoisine | 100 | (28) | only bitter soda |
E 123 | Amaranth | 100 | (28) | only bitter soda |
E 124 | Ponceau 4R, Cochineal Red A | 100 | (28) | only bitter soda |
E 129 | Allura Red AG | 100 | (28) | only bitter soda |
E 150a-d | Caramels | quantum satis | | only bitter soda |
E 160d | Lycopene | 10 | | |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | |
E 242 | Dimethyl dicarbonate | 250 | (24) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
(28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination |
14.2.7.3 | Aromatised wine-product cocktails |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 200 | | |
E 160d | Lycopene | 10 | | |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | |
E 242 | Dimethyl dicarbonate | 250 | (24) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(24): Ingoing amount, residues not detectable |
14.2.8 | Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol |
Group I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 200 | | only alcoholic drinks with less than 15 % of alcohol |
E 123 | Amaranth | 30 | | only alcoholic drinks with less than 15 % of alcohol |
E 160b | Annatto, Bixin, Norbixin | 10 | | only alcoholic drinks with less than 15 % of alcohol |
E 160d | Lycopene | 30 | | |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only alcoholic drinks with less than 15 % of alcohol |
E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcoholic drinks with less than 15 % of alcohol |
E 242 | Dimethyl dicarbonate | 250 | (24) | only wine-based drinks |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 444 | Sucrose acetate isobutyrate | 300 | | only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol |
E 445 | Glycerol esters of wood rosins | 100 | | only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |
E 481-482 | Stearoyl-2-lactylates | 8 000 | (1) | only flavoured drinks containing less than 15 % of alcohol |
E 950 | Acesulfame K | 350 | | |
E 951 | Aspartame | 600 | | |
E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only mixtures of alcoholic drinks with non-alcoholic drinks |
E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | |
E 955 | Sucralose | 250 | | |
E 959 | Neohesperidine DC | 30 | | |
[E 960 | Steviol glycosides | 150 | (60) | ] |
E 961 | Neotame | 20 | | |
E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(4): The maximum level is expressed as P 2 O 5 |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(51): Maximum usable levels are expressed in free acid |
(52): Maximum usable levels are expressed in free imide |
(24): Ingoing amount, residues not detectable |
[(60): Expressed as steviol equivalents] |
15 | Ready-to-eat savouries and snacks |
15.1 | Potato-, cereal-, flour- or starch-based snacks |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 100 | | excluding extruded or expanded savoury snack products |
Group III | Colours with combined maximum limit | 200 | | only extruded or expanded savoury snack products |
E 160b | Annatto, Bixin, Norbixin | 10 | | excluding extruded or expanded savoury snack products |
E 160b | Annatto, Bixin, Norbixin | 20 | | only extruded or expanded savoury snack products |
E 160d | Lycopene | 30 | | |
E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | 1 000 | (1) (2) (5) | |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only cereal- and potato-based snacks |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) | only cereal-based snack foods |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |
E 392 | Extracts of rosemary | 50 | (41) (46) | |
E 405 | Propane-1, 2-diol alginate | 3 000 | | only cereal- and potato-based snacks |
E 416 | Karaya gum | 5 000 | | only cereal- and potato-based snacks |
E 481-482 | Stearoyl-2-lactylates | 2 000 | (1) | only cereal-based snacks |
E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | only cereal- and potato-based snacks |
E 901 | Beeswax, white and yellow | quantum satis | | as glazing agents only |
E 902 | Candelilla wax | quantum satis | | as glazing agents only |
E 903 | Carnauba wax | 200 | | as glazing agents only |
E 904 | Shellac | quantum satis | | as glazing agents only |
E 950 | Acesulfame K | 350 | | |
E 951 | Aspartame | 500 | | |
E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | |
E 955 | Sucralose | 200 | | |
E 959 | Neohesperidine DC | 50 | | |
[E 960 | Steviol glycosides | 20 | (60) | ] |
E 961 | Neotame | 18 | | |
E 961 | Neotame | 2 | | as flavour enhancer only |
E 962 | Salt of aspartame-acesulfame | 500 | (11)b (49) (50) | |
(1): The additives may be added individually or in combination |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present |
(4): The maximum level is expressed as P 2 O 5 |
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg |
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent |
(41): Expressed on fat basis |
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) |
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 |
(52): Maximum usable levels are expressed in free imide |
(46): As the sum of carnosol and carnosic acid |
[(60): Expressed as stevioles equivalents] |
[(71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
15.2 | Processed nuts] |