[E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | | |
[E 1105 | Lysozyme | quantum satis | | only wino z soku winogronowego and aromatyzowane wino z soku winogronowego] |
(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, Geist (with the name of the fruit or the raw material used), 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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà] |
[E 104 | Quinoline Yellow | 180 | (61) | 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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà |
E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (61) | 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, Geist (with the name of the fruit or the raw material used), 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, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà] |
[E 124 | Ponceau 4R, Cochineal Red A | 170 | (61) | 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, Geist (with the name of the fruit or the raw material used), 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 Geist (with the name of the fruit or the raw material used), 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 |
[(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 | 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 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 |
E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | except bitter soda, sangria, claria, zurra] |
[E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (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 | 50 | (28) | only bitter soda] |
[E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | except bitter soda, sangria, claria, zurra] |
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 |
[(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] |
14.2.7.3 | 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 104 | Quinoline Yellow | 50 | (61) | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | |
E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | ] |
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 |
[(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] |
14.2.8 | 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 and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe] |
[E 104 | Quinoline Yellow | 180 | (61) | only alcoholic drinks with less than 15 % of alcohol |
E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (61) | only alcoholic drinks with less than 15 % of alcohol] |
[E 123 | Amaranth | 30 | | only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe] |
[E 124 | Ponceau 4R, Cochineal Red A | 170 | (61) | 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 and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe] |
E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcoholic drinks with less than 15 % of alcohol |
[E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe] |
[E 220-228 | Sulphur dioxide — sulphites | 20 | (3) | only in fermented grape must-based drinks
Period of application:
From 25 December 2012 .]
|
[E 242 | Dimethyl dicarbonate | 250 | (24) | Period of application:
From 28 December 2012]
|
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
[E 353 | Metatartaric acid | 100 | | only nalewka na winie z soku winogronowego and aromatyzowana nalewka na winie z soku winogronowego] |
[E 405 | Propane-1, 2-diol alginate | 100 | | only in fermented grape must-based drinks
Period of application:
From 25 December 2012]
|
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 499 | Stigmasterol-rich plant sterols | 80 | (80) | Only to water based ready-to-freeze alcoholic cocktails |
E 499 | Stigmasterol-rich plant sterols | 800 | (80) | Only to cream based ready-to-freeze alcoholic cocktails] |
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) | |
[E 1105 | Lysozyme | quantum satis | | only nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe] |
(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 |
[(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] |
[(80): The labelling requirements set out by Commission Regulation (EC) No 608/2004 ( OJ L 97, 1.4.2004, p. 44 ) shall not apply.] |
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 | | Period of application:
until 31 July 2014
|
Group II | Colours at quantum satis | quantum satis | (71) | Period of application:
from 1 August 2014]
|
[Group III | Colours with combined maximum limit | 100 | | excluding extruded or expanded savoury snack products
Period of application:
until 31 July 2014
|
Group III | Colours with combined maximum limit | 100 | (71) | excluding extruded or expanded savoury snack products
Period of application:
from 1 August 2014]
|
[Group III | Colours with combined maximum limit | 200 | | only extruded or expanded savoury snack products
Period of application:
until 31 July 2014
|
Group III | Colours with combined maximum limit | 200 | (71) | only extruded or expanded savoury snack products
Period of application:
from 1 August 2014]
|
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 |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
Group III | Colours with combined maximum limit | 100 | | only savoury-coated nuts |
E 160b | Annatto, Bixin, Norbixin | 10 | | only savoury-coated nuts |
E 160d | Lycopene | 30 | | |
E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | 1 000 | (1) (2) (5) | only coated nuts |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only marinated nuts |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |
E 392 | Extracts of rosemary | 200 | (41) (46) | |
E 416 | Karaya gum | 10 000 | | only coating for nuts |
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 |
(13): Maximum limit expressed on fat |
(41): Expressed on fat basis] |