[E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only ripened orange, yellow and broken-white products |
E 163 | Anthocyanins | quantum satis | | only red marbled products |
E 170 | Calcium carbonate | quantum satis | | only ripened products |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods |
E 200-203 | Sorbic acid — sorbates | quantum satis | | only ripened products surface treatment |
E 234 | Nisin | 12,5 | (29) | only ripened and processed products |
[E 235 | Natamycin | 1 mg/dm 2 surface (not present at a depth of 5 mm) | | only for the external treatment of uncut hard, semi-hard and semi-soft products] |
E 251-252 | Nitrates | 150 | (30) | only hard, semi-hard and semi-soft ripened products |
E 280-283 | Propionic acid — propionates | quantum satis | | only ripened products surface treatment |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only unripened products |
E 460 | Powdered cellulose | quantum satis | | only grated and sliced ripened products and unripened products |
E 504 | Magnesium carbonates | quantum satis | | only ripened products |
E 509 | Calcium chloride | quantum satis | | only ripened products |
[E 551-559 | Silicon dioxide, calcium silicate, magnesium silicate, talc | 10 000 | (1) | only sliced or grated hard and semi-hard products
Period of application:
until 31 January 2014
|
E 551-553 | Silicon dioxide – silicates | 10 000 | (1) | only sliced or grated hard and semi-hard products
Period of application:
from 1 February 2014]
|
E 575 | Glucono-delta-lactone | quantum satis | | only ripened products |
(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 |
(29): This substance may be present naturally in certain products as a result of fermentation processes |
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
01.8 | Dairy analogues, including beverage whiteners |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | |
E 200-203 | Sorbic acid — sorbates | quantum satis | (1) (2) | only cheese analogues (surface treatment only) |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only analogues of cheese based on protein |
E 251-252 | Nitrates | 150 | (30) | only dairy-based cheese analogue |
E 280-283 | Propionic acid — propionates | quantum satis | | only cheese analogues (surface treatment only) |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only whipped cream analogues |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only processed cheese analogues |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 30 000 | (1) (4) | only beverage whiteners |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 50 000 | (1) (4) | only beverage whiteners for vending machines |
E 432-436 | Polysorbates | 5 000 | (1) | only milk and cream analogues |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | only cream analogues |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 20 000 | (1) | only beverage whiteners |
E 475 | Polyglycerol esters of fatty acids | 5 000 | | only milk and cream analogues |
E 475 | Polyglycerol esters of fatty acids | 500 | | only beverage whiteners |
E 477 | Propane-1,2-diol esters of fatty acids | 1 000 | | only beverage whiteners |
E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | | only milk and cream analogues |
E 481-482 | Stearoyl-2-lactylates | 3 000 | (1) | only beverage whiteners |
E 491-495 | Sorbitan esters | 5 000 | (1) | only milk and cream analogues; beverage whiteners |
[E 551-559 | Silicon dioxide – silicates | 10 000 | (1) | only sliced or grated cheese analogues and processed cheese analogue;beverage whiteners
Period of application:
Until 31 January 2014
|
E 551-553 | Silicon dioxide – silicates | 10 000 | (1) | only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners
Period of application:
from 1 February 2014]
|
(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 |
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water |
02 | Fats and oils and fat and oil emulsions |
02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat) |
E 100 | Curcumin | quantum satis | | only fats |
E 160a | Carotenes | quantum satis | | only fats |
E 160b | Annatto, bixin, norbixin | 10 | | only fats |
[E 270 | Lactic acid | quantum satis | | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils] |
[E 300 | Ascorbic acid | quantum satis | | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils] |
E 304 | Fatty acid esters of ascorbic acid | quantum satis | | except virgin oils and olive oils |
E 306 | Tocopherol-rich extract | quantum satis | | except virgin oils and olive oils |
E 307 | Alpha-tocopherol | quantum satis | | except virgin oils and olive oils |
E 307 | Alpha-tocopherol | 200 | | only refined olive oils, including olive pomace oil |
E 308 | Gamma tocopherol | quantum satis | | except virgin oils and olive oils |
E 309 | Delta-tocopherol | quantum satis | | except virgin oils and olive oils |
E 310-320 | Gallates, TBHQ and BHA, individually or in combination | 200 | (1) (41) | only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat |
E 321 | Butylated hydroxytoluene (BHT) | 100 | (41) | only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat |
E 322 | Lecithins | 30 000 | | except virgin oils and olive oils |
E 330 | Citric acid | quantum satis | | except virgin oils and olive oils |
E 331 | Sodium citrates | quantum satis | | except virgin oils and olive oils |
E 332 | Potassium citrates | quantum satis | | except virgin oils and olive oils |
E 333 | Calcium citrates | quantum satis | | except virgin oils and olive oils |
E 392 | Extracts of rosemary | 30 | (41) (46) | only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products |
E 392 | Extracts of rosemary | 50 | (41) (46) | only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil |
E 471 | Mono- and diglycerides of fatty acids | 10 000 | | except virgin oils and olive oils |
[E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils] |
E 900 | Dimethyl polysiloxane | 10 | | only oils and fats for frying |
(1): The additives may be added individually or in combination |
(41): Expressed on fat basis |
(46): As the sum of carnosol and carnosic acid |
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 |
E 160a | Carotenes | quantum satis | | except butter from sheep and goats milk |
E 500 | Sodium carbonates | quantum satis | | only soured cream butter |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only soured cream butter |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
02.2.2 | Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions |
Group I | Additives | | | |
E 100 | Curcumin | quantum satis | | excluding reduced fat butter |
E 160a | Carotenes | quantum satis | | |
E 160b | Annatto, bixin, norbixin | 10 | | excluding reduced fat butter |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only fat emulsions (excluding butter) with a fat content of 60 % or more |
E 200-203 | Sorbic acid — sorbates | 2 000 | (1) (2) | only fat emulsions with a fat content less than 60 % |
E 310-320 | Gallates, TBHQ and BHA, individually or in combination | 200 | (1) (2) | only frying fat |
E 321 | Butylated hydroxytoluene (BHT) | 100 | | only frying fat |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only spreadable fats |
E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 100 | | only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less |
E 405 | Propane-1, 2-diol alginate | 3 000 | | |
E 432-436 | Polysorbates | 10 000 | (1) | only fat emulsions for baking |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | only fat emulsions for baking |
E 475 | Polyglycerol esters of fatty acids | 5 000 | | |
E 476 | Polyglycerol polyricinoleate | 4 000 | | only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat |
E 477 | Propane-1,2-diol esters of fatty acids | 10 000 | | only fat emulsions for baking purposes |
E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids | 5 000 | | only fat emulsions for frying purposes |
E 481-482 | Stearoyl-2-lactylates | 10 000 | (1) | |
E 491-495 | Sorbitan esters | 10 000 | (1) | |
[E 551-559 | Silicon dioxide – silicates | 30 000 | (1) | only tin greasing products
Period of application:
until 31 January 2014
|
E 551-553 | Silicon dioxide – silicates | 30 000 | (1) | only tin greasing products
Period of application:
from 1 February 2014]
|
E 900 | Dimethyl polysiloxane | 10 | | only oils and fats for frying |
E 959 | Neohesperidine DC | 5 | | only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007 |
(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 |
02.3 | Vegetable oil pan spray |
Group I | Additives | | | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 30 000 | (1) (4) | only water-based emulsion sprays for coating baking tins |
E 392 | Extracts of rosemary | 50 | (41) (46) | only fats and oils for the professional manufacture of heat-treated foods |
[E 551-559 | Silicon dioxide – silicates | 30 000 | (1) | only tin greasing products
Period of application:
Until 31 January 2014
|
E 551-553 | Silicon dioxide – silicates | 30 000 | (1) | only tin greasing products
Period of application:
from 1 February 2014]
|
E 943a | Butane | quantum satis | | only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
E 943b | Isobutane | quantum satis | | only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
E 944 | Propane | quantum satis | | only vegetable oil pan spray (for professional use only) and water-based emulsion spray |
(1): The additives may be added individually or in combination |
(4): The maximum level is expressed as P 2 O 5 |
(41): Expressed on fat basis |
(46): As the sum of carnosol and carnosic acid |
03 | Edible ices |
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 | (75) | Period of application:
from 1 August 2014]
|
Group III | Colours with combined maximum limit | 150 | (25) | |
Group IV | Polyols | quantum satis | | only energy-reduced or with no added sugar |
E 160b | Annatto, Bixin, Norbixin | 20 | | |
E 160d | Lycopene | 40 | | |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |
E 405 | Propane-1, 2-diol alginate | 3 000 | | only water-based edible ices |
E 427 | Cassia gum | 2 500 | | |
E 432-436 | Polysorbates | 1 000 | (1) | |
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |
E 477 | Propane-1,2-diol esters of fatty acids | 3 000 | | |
E 491-495 | Sorbitan esters | 500 | (1) | |
E 901 | Beeswax, white and yellow | quantum satis | | only prepacked wafers containing ice cream |
E 950 | Acesulfame K | 800 | | only energy-reduced or with no added sugar |
E 951 | Aspartame | 800 | | only energy-reduced or with no added sugar |
E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only energy-reduced or with no added sugar |
E 955 | Sucralose | 320 | | only energy-reduced or with no added sugar |
E 957 | Thaumatin | 50 | | only energy-reduced or with no added sugar |
E 959 | Neohesperidine DC | 50 | | only energy-reduced or with no added sugar |
[E 960 | Steviol glycosides | 200 | (60) | only energy-reduced or with no added sugar] |
E 961 | Neotame | 26 | | only energy-reduced or with no added sugar |
E 962 | Salt of aspartame-acesulfame | 800 | (11)b (49) (50) | only energy-reduced or with no added sugar |
[E 964 | Polyglycitol syrup | 200 000 | | only energy-reduced or with no added sugar
Period of application:
From 29 November 2012]
|
[E 969 | Advantame | 10 | | only energy-reduced or with no added sugar] |
(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 |
[(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l] |
(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 |
[(60): Expressed as steviol equivalents] |
[(75): 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] |
04 | Fruit and vegetables |
04.1 | Unprocessed fruit and vegetables |
04.1.1 | Entire fresh fruit and vegetables |
[E 172 | Iron oxides and hydroxides | 6 | | only as a contrast enhancer for marking citrus fruit, melons and pomegranates in order to:
repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,
and/or
provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode
Period of application:
From 24 June 2013 .]
|
E 200-203 | Sorbic acid — sorbates | 20 | | only surface treatment of unpeeled fresh citrus fruit |
E 220-228 | Sulphur dioxide — sulphites | 10 | (3) | only table grapes, fresh lychees (measured on edible parts) and blueberries ( Vaccinium corymbosum ) |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only vacuum-packed sweetcorn |
E 445 | Glycerol esters of wood rosins | 50 | | only surface treatment of citrus fruit |
[E 464 | Hydroxypropyl methyl cellulose | 10 | | only for citrus fruit, melons and pomegranates in order to:
repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,
and/or
provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode
Period of application:
From 24 June 2013 .]
|
E 473-474 | Sucrose esters of fatty acids — sucroglycerides | quantum satis | (1) | only fresh fruits, surface treatment |
[E 901 | Beeswax, white and yellow | quantum satis | | only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, bananas, mangoes, avocados and pomegranates and as glazing agent on nuts
Period of application as regards bananas, mangoes, avocados and pomegranates:
From 25 December 2012]
|
E 902 | Candelilla wax | quantum satis | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts |
[E 903 | Carnauba wax | 200 | | only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts
Period of application as regards pomegranates, mangoes, avocados and papayas:
From 25 December 2012 .
|
E 904 | Shellac | quantum satis | | only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts
Period of application as regards pomegranates, mangoes, avocados and papayas:
From 25 December 2012 .
|
E 905 | Microcrystalline wax | quantum satis | | only for the surface treatment of fruit: melons, papayas, mangoes, avocados and pineapples
Period of application pineapples:
From 25 December 2012]
|
[ ] |
E 914 | Oxidised polyethylene wax | quantum satis | | only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple |
(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 |
04.1.2 | Peeled, cut and shredded fruit and vegetables |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only peeled potatoes |
E 220-228 | Sulphur dioxide — sulphites | 300 | (3) | only onion, garlic and shallot pulp |
E 220-228 | Sulphur dioxide — sulphites | 800 | (3) | only horseradish pulp |
E 296 | Malic acid | quantum satis | | only prepacked unprocessed and peeled potatoes only |
[E 300 | Ascorbic acid | quantum satis | | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 301 | Sodium ascorbate | quantum satis | | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 302 | Calcium ascorbate | quantum satis | | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 330 | Citric acid | quantum satis | | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 331 | Sodium citrates | quantum satis | | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 332 | Potassium citrates | quantum satis | | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes |
E 333 | Calcium citrates | quantum satis | | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes] |
[E 401 | Sodium alginate | 2 400 | (82) | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer] |
(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 |
[(82): May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food.] |
04.1.3 | Frozen fruit and vegetables |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables including mushrooms and white pulses |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only frozen and deep-frozen potatoes |
E 300 | Ascorbic acid | quantum satis | | |
E 301 | Sodium ascorbate | quantum satis | | |
E 302 | Calcium ascorbate | 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 | | |
(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 |
04.2 | Processed fruit and vegetables |
04.2.1 | Dried fruit and vegetables |
Group I | Additives | | | E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion |
E 101 | Riboflavins | quantum satis | | only preserves of red fruit |
E 120 | Cochineal, Carminic acid, Carmines | 200 | (34) | only preserves of red fruit |
E 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruit |
[ ] |
E 129 | Allura Red AG | 200 | (34) | only preserves of red fruit |
E 131 | Patent Blue V | 200 | (34) | only preserves of red fruit |
E 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruit |
E 140 | Chlorophylls, Chlorophyllins | quantum satis | | only preserves of red fruit |
E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only preserves of red fruit |
E 150a-d | Caramels | quantum satis | | only preserves of red fruit |
E 160a | Carotenes | quantum satis | | only preserves of red fruit |
E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only preserves of red fruit |
E 162 | Beetroot Red, betanin | quantum satis | | only preserves of red fruit |
E 163 | Anthocyanins | quantum satis | | only preserves of red fruit |
E 200-203 | Sorbic acid — sorbates | 1 000 | (1) (2) | only dried fruit |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only dried coconut |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables, processed, including pulses |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only dried mushrooms |
E 220-228 | Sulphur dioxide — sulphites | 150 | (3) | only dried ginger |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only dried tomatoes |
E 220-228 | Sulphur dioxide — sulphites | 400 | (3) | only white vegetables, dried |
E 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs |
E 220-228 | Sulphur dioxide — sulphites | 600 | (3) | only dried apples and pears |
E 220-228 | Sulphur dioxide — sulphites | 1 000 | (3) | only dried bananas |
E 220-228 | Sulphur dioxide — sulphites | 2 000 | (3) | only dried apricots, peaches, grapes, prunes, and figs |
E 907 | Hydrogenated poly-1-decene | 2 000 | | only dried fruit as glazing agent |
(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 |
[(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133] |
04.2.2 | Fruit and vegetables in vinegar, oil, or brine |
Group I | Additives | | | |
E 101 | Riboflavins | quantum satis | | only preserves of red fruit |
E 120 | Cochineal, Carminic acid, Carmines | 200 | (34) | only preserves of red fruit |
E 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruit |
[ ] |
E 129 | Allura Red AG | 200 | (34) | only preserves of red fruit |
E 131 | Patent Blue V | 200 | (34) | only preserves of red fruit |
E 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruit |
E 140 | Chlorophylls, Chlorophyllins | quantum satis | | only preserves of red fruit |
E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only preserves of red fruit |
E 150a-d | Caramels | quantum satis | | only preserves of red fruit] |