[E 220-228 | Sulphur dioxide — sulphites | 20 | (3) | only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup |
E 220-228 | Sulphur dioxide — sulphites | 350 | (3) | only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water) |
E 220-228 | Sulphur dioxide — sulphites | 250 | (3) | only other concentrates based on fruit juice or comminuted fruit; capilé, groselha |
E 242 | Dimethyl dicarbonate | 250 | (24) | |
E 297 | Fumaric acid | 1 000 | | only instant powders for fruit-based drinks |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 700 | (1) (4) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 500 | (1) (4) | only sport drinks |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 4 000 | (1) (4) | only whey protein containing sport drinks |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only vegetable protein drinks |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only chocolate and malt dairy-based drinks |
E 355-357 | Adipic acid — adipates | 10 000 | (1) | only powders for home preparation of drinks |
E 363 | Succinic acid | 3 000 | | only powders for home preparation of drinks |
E 405 | Propane-1, 2-diol alginate | 300 | | |
E 426 | Soybean hemicellulose | 5 000 | | only dairy-based drinks intended for retail sale |
E 444 | Sucrose acetate isobutyrate | 300 | | only cloudy drinks |
E 445 | Glycerol esters of wood rosins | 100 | | only cloudy drinks |
E 459 | Beta-cyclodextrin | 500 | | only flavoured powdered instant drinks |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | only aniseed-based, dairy-based, coconut and almond drinks |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | only powders for the preparation of hot beverages |
E 481-482 | Sodium and Calcium stearoyl-2-lactylates | 2 000 | (1) | only powders for the preparation of hot beverages |
E 900 | Dimethyl polysiloxane | 10 | | |
E 950 | Acesulfame K | 350 | | only energy-reduced or with no added sugar |
E 951 | Aspartame | 600 | | only energy-reduced or with no added sugar |
E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | only energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only ‘ gaseosa ’ energy-reduced or with no added sugar |
E 955 | Sucralose | 300 | | only energy-reduced or with no added sugar |
E 959 | Neohesperidine DC | 30 | | only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks |
E 959 | Neohesperidine DC | 50 | | only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar |
E 957 | Thaumatin | 0,5 | | only water based flavoured non-alcoholic drinks, as flavour enhancer only |
[E 960 | Steviol glycosides | 80 | (60) | only energy reduced or with no added sugar] |
E 961 | Neotame | 20 | | only energy-reduced or with no added sugar |
E 961 | Neotame | 2 | | only energy-reduced or with no added sugar, as flavour enhancer |
E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only energy-reduced or with no added sugar |
E 999 | Quillaia extract | 200 | (45) | |
(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 |
(51): Maximum usable levels are expressed in free acid |
(52): Maximum usable levels are expressed in free imide |
(24): Ingoing amount, residues not detectable |
[(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l] |
(45): Calculated as anhydrous extract |
[(60): Expressed as steviol equivalents] |
[(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III] |
[(74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013] |
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 |
E 901 | Beeswax, white and yellow | quantum satis | | only coffee beans, as glazing agent |
E 902 | Candelilla wax | quantum satis | | only coffee beans, as glazing agent |
E 903 | Carnauba wax | 200 | | only coffee beans, as glazing agent |
E 904 | Shellac | quantum satis | | only coffee beans, as glazing agent |
14.1.5.2 | Other |
Group I | Additives | | | excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks |
E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 600 | (1) (2) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates |
E 242 | Dimethyl dicarbonate | 250 | (24) | only liquid tea concentrate |
E 297 | Fumaric acid | 1 000 | | only instant products for preparation of flavoured tea and herbal infusions |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only coffee-based drinks for vending machines; Instant tea and instant herbal infusions |
E 355-357 | Adipic acid — adipates | 10 000 | (1) | only powders for home preparation of drinks |
E 363 | Succinic acid | 3 000 | | only powders for home preparation of drinks |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 1 000 | (1) | only canned liquid coffee |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | only powders for the preparation of hot beverages |
E 481-482 | Sodium and calcium Stearoyl-2-lactylate | 2 000 | (1) | only powders for the preparation of hot beverages |
E 491-495 | Sorbitan esters | 500 | (1) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates |
(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 |
(24): Ingoing amount, residues not detectable |
14.2 | Alcoholic beverages, including alcohol-free and low-alcohol counterparts |
14.2.1 | Beer and malt beverages |
E 150a-d | Caramels | quantum satis | | only beer |
E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates |
E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates |
E 220-228 | Sulphur dioxide — sulphites | 20 | (3) | |
E 220-228 | Sulphur dioxide — sulphites | 50 | | only beer with a second fermentation in the cask |
E 270 | Lactic acid | quantum satis | | |
E 300 | Ascorbic acid | quantum satis | | |
E 301 | Sodium ascorbate | quantum satis | | |
E 330 | Citric acid | quantum satis | | |
E 405 | Propane-1, 2-diol alginate | 100 | | |
E 414 | Gum arabic (acacia gum) | quantum satis | | |
E 950 | Acesulfame K | 350 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 951 | Aspartame | 600 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 955 | Sucralose | 250 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 959 | Neohesperidine DC | 10 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
[E 960 | Steviol glycosides | 70 | (60) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type] |
E 961 | Neotame | 20 | | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘ Bière de table/Tafelbier/Table beer ’ (original wort content less than 6 %) except for ‘ Obergäriges Einfachbier ’ ; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘ oud bruin ’ type |
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 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcohol-free
Period of application:
From 19 July 2012]
|
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 104 | Quinoline Yellow | 25 | (64) | excluding cidre bouché |
E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (64) | 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 |
[(64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III] |
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 104 | Quinoline Yellow | 20 | (61) | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | |
E 124 | Ponceau 4R, Cochineal Red A | 1 | (61) | ] |
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 |
[(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III] |
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 | 50 | (26) (27) | only americano, bitter vino] |
[E 104 | Quinoline Yellow | 50 | (61) | Except americano, bitter vino |
E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | Except americano, bitter vino] |
[E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (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 | 50 | (26) (27) | only americano, bitter vino] |
[E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | Except 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 |
[(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III] |
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 | 50 | (28) | only bitter soda] |
[E 104 | Quinoline Yellow | 50 | (61) | except bitter soda, sangria, claria, zurra] ] |