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 | |
Natamycin | 1 mg/dm2 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 | ||
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 | ||
The additives may be added individually or in combination | |||||
The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
The maximum level is expressed as P2O5 | |||||
This substance may be present naturally in certain products as a result of fermentation processes | |||||
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 | |
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 | |
The additives may be added individually or in combination | |||||
The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
The maximum level is expressed as P2O5 | |||||
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 | ||
Lactic acid | quantum satis | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils | |||
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 | ||
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 | ||
The additives may be added individually or in combination | |||||
Expressed on fat basis | |||||
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 | |
The additives may be added individually or in combination | |||||
The maximum level is expressed as P2O5 | |||||
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 | ||
Extracts of rosemary | 100 | (41) (46) | only spreadable fats with a fat content less than 80 % | ||
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) | ||
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 | ||
The additives may be added individually or in combination | |||||
The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
The maximum level is expressed as P2O5 | |||||
Expressed on fat basis | |||||
As the sum of carnosol and carnosic acid | |||||
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 | |
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 | ||
The additives may be added individually or in combination | |||||
The maximum level is expressed as P2O5 | |||||
Expressed on fat basis | |||||
As the sum of carnosol and carnosic acid | |||||
03 | Edible ices | ||||
Group I | Additives | ||||
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 | ||
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 | |
Polyglycitol syrup | 200 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
Advantame | 10 | only energy-reduced or with no added sugar | |||
The additives may be added individually or in combination | |||||
The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
The maximum level is expressed as P2O5 | |||||
Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | |||||
The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | |||||
The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | |||||
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 | |||||
Maximum usable levels are expressed in free acid | |||||
Maximum usable levels are expressed in free imide | |||||
Expressed as steviol equivalents | |||||
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 | ||||
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 | ||
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 | |
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 | ||
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 | ||
The additives may be added individually or in combination | |||||
Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 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 | ||
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 | ||
Sodium alginate | 2 400 | (82) | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer | ||
Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
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 | |||
Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 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 | ||
The additives may be added individually or in combination | |||||
The maximum level is applicable to the sum and the levels are expressed as the free acid | |||||
Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||||
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 |