Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilShow full title

ANNEX II Table 34: rows 251 - 500

[F1 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
[F2 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
[F3 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
	[F3 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
[F4 01.9	Edible caseinates
	E 170	Calcium carbonate	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 380	Triammonium citrate	quantum satis
	E 500	Sodium carbonates	quantum satis
	E 501	Potassium carbonates	quantum satis
	E 503	Ammonium carbonates	quantum satis
	E 504	Magnesium carbonates	quantum satis
	E 524	Sodium hydroxide	quantum satis
	E 525	Potassium hydroxide	quantum satis
	E 526	Calcium hydroxide	quantum satis
	E 527	Ammonium hydroxide	quantum satis
	E 528	Magnesium hydroxide	quantum satis		]
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
	[F2 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]
	[F2 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
	[F2 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
	[F5 E 392	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)
	[F3 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
		[F5 (41): Expressed on fat basis
		(46): 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
	[F3 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
	[F3 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
	[F6 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
	[F7 E 964	Polyglycitol syrup	200 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012]
	[F8 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
		[F9 (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
		[F6 (60): Expressed as steviol equivalents]
		[F10 (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
	[F11 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
	[F11 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
	[F12 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
	[F12 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]
	[ F13 ]
	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
	[F14 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]
	[F15 E 401	Sodium alginate	2 400	(82)	only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer]
	[F16 E 501	Potassium carbonate	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes]
		(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
		[F15 (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
	[ F17 ]
	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]

Textual Amendments

F1 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).

F2 Substituted by Commission Regulation (EU) 2015/647 of 24 April 2015 amending and correcting Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

F3 Substituted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

F4 Inserted by Commission Regulation (EU) 2016/691 of 4 May 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of food additives in edible caseinates (Text with EEA relevance).

F5 Inserted by Commission Regulation (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats (Text with EEA relevance).

F6 Inserted by Commission Regulation (EU) No 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides (Text with EEA relevance).

F7 Inserted by Commission Regulation (EU) No 1049/2012 of 8 November 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polyglycitol syrup in several food categories (Text with EEA relevance).

F8 Inserted by Commission Regulation (EU) No 497/2014 of 14 May 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of Advantame as a sweetener (Text with EEA relevance).

F9 Substituted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F10 Inserted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

F11 Inserted by Commission Regulation (EU) No 510/2013 of 3 June 2013 amending Annexes I, II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of iron oxides and hydroxides (E 172), hydroxypropyl methyl cellulose (E 464) and polysorbates (E 432-436) for marking of certain fruits (Text with EEA relevance).

F12 Substituted by Commission Regulation (EU) No 1147/2012 of 4 December 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of beeswax (E 901), carnauba wax (E 903), shellac (E 904) and microcrystalline wax (E 905) on certain fruits (Text with EEA relevance).

F13 Deleted by Commission Regulation (EU) No 957/2014 of 10 September 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the removal of montan acid esters (E 912) (Text with EEA relevance).

F14 Substituted by Commission Regulation (EU) No 438/2013 of 13 May 2013 amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

F15 Inserted by Commission Regulation (EU) No 969/2014 of 12 September 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Calcium ascorbate (E 302) and Sodium alginate (E 401) in certain unprocessed fruit and vegetables (Text with EEA relevance).

F16 Inserted by Commission Regulation (EU) 2017/1270 of 14 July 2017 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of potassium carbonate (E 501) on peeled, cut and shredded fruit and vegetables (Text with EEA relevance).

F17 Deleted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).