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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)

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When the UK left the EU, legislation.gov.uk published EU legislation that had been published by the EU up to IP completion day (31 December 2020 11.00 p.m.). On legislation.gov.uk, these items of legislation are kept up-to-date with any amendments made by the UK since then.

Changes over time for: ANNEX II Table 34: rows 2501 - 2750

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Version Superseded: 15/05/2023

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Point in time view as at 25/06/2012.

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There are currently no known outstanding effects for the Regulation (EC) No 1333/2008 of the European Parliament and of the Council, ANNEX II Table 34: rows 2501 - 2750. Help about Changes to Legislation

ANNEX II Table 34: rows 2501 - 2750

[F1E 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
[F2E 1105 Lysozyme quantum satis

only in beers that will not receive either pasteurisation or sterile filtration

Period of application:

From 25 June 2012]

[F3E 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
[F4(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
[F4E 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
[F4(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
[F4E 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
[F4(60): Expressed as stevioles equivalents]
[F5(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]

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