Word in Annex 2 heading substituted (31.12.2020) by The Food Additives, Flavourings, Enzymes and Extraction Solvents (Amendment etc.) (EU Exit) Regulations 2019 (S.I. 2019/860), regs. 1, 112; 2020 c. 1, Sch. 5 para. 1(1)
Words in Annex 2 Pt. E category 04.2.5.2 substituted (E.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (England) Regulations 2023 (S.I. 2023/334), regs. 1(1), Sch. 1 para. 6 (with reg. 4); and (W.) (15.5.2023) by The Food Additives, Food Flavourings, and Novel Foods (Authorisations) and Food and Feed (Miscellaneous Amendments) (Wales) Regulations 2023 (S.I. 2023/343), regs. 1(4), Sch. 1 para. 4(f) (with reg. 4); and (S.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (Scotland) Regulations 2023 (S.S.I. 2023/78), reg. 1(1), sch. 1 para. 3(f) (with reg. 5)
Words in Annex 2 Pt. E category 04.2.5.3 substituted (E.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (England) Regulations 2023 (S.I. 2023/334), regs. 1(1), Sch. 1 para. 7 (with reg. 4); and (W.) (15.5.2023) by The Food Additives, Food Flavourings, and Novel Foods (Authorisations) and Food and Feed (Miscellaneous Amendments) (Wales) Regulations 2023 (S.I. 2023/343), regs. 1(4), Sch. 1 para. 4(g) (with reg. 4); and (S.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (Scotland) Regulations 2023 (S.S.I. 2023/78), reg. 1(1), sch. 1 para. 3(g) (with reg. 5)
Words in Annex 2 Pt. E category 05.1 substituted (E.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (England) Regulations 2023 (S.I. 2023/334), regs. 1(1), Sch. 1 para. 8 (with reg. 4); and (W.) (15.5.2023) by The Food Additives, Food Flavourings, and Novel Foods (Authorisations) and Food and Feed (Miscellaneous Amendments) (Wales) Regulations 2023 (S.I. 2023/343), regs. 1(4), Sch. 1 para. 4(h) (with reg. 4); and (S.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (Scotland) Regulations 2023 (S.S.I. 2023/78), reg. 1(1), sch. 1 para. 3(h) (with reg. 5)
Words in Annex 2 Pt. E category 05.1 inserted (E.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (England) Regulations 2024 (S.I. 2024/685), regs. 1(1), 2(4)(c); and (W.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Wales) Regulations 2024 (S.I. 2024/741), regs. 1(2)(c), Sch. 1 para. 6(a); and (S.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Scotland) Regulations 2024 (S.S.I. 2024/156), regs. 1, sch. 1 para. 3(c)
Words in Annex 2 Pt. E category 05.2 substituted (E.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (England) Regulations 2024 (S.I. 2024/685), regs. 1(1), 2(4)(d)(i); and corresponding amendment (W.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Wales) Regulations 2024 (S.I. 2024/741), regs. 1(2)(c), Sch. 1 para. 6(b)(i); and substituted (S.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Scotland) Regulations 2024 (S.S.I. 2024/156), regs. 1, sch. 1 para. 3(d)(i)
Words in Annex 2 Pt. E substituted (E.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (England) Regulations 2024 (S.I. 2024/685), regs. 1(1), 2(4)(a); and (W.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Wales) Regulations 2024 (S.I. 2024/741), regs. 1(2)(c), Sch. 1 para. 4; and (S.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Scotland) Regulations 2024 (S.S.I. 2024/156), regs. 1, sch. 1 para. 3(a)
E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only energy-reduced jams jellies and marmalades | |
Polyglycitol syrup | 500 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
Advantame | 10 | only energy-reduced jams jellies and marmalades | |||
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
| |||||
Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
| |||||
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 | |||||
04.2.5.2 | Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC | ||||
Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | ||
E 100 | Curcumin | quantum satis | except chestnut purée | ||
Carminic acid, Carmine | 100 | (31) | except chestnut puree Period of application: until 31 July 2014 | ||
Carminic acid, Carmine | 100 | (31) (66) | except chestnut puree Period of application: from 1 August 2014 | ||
E 140 | Chlorophylls, Chlorophyllins | quantum satis | except chestnut purée | ||
E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | except chestnut purée | ||
E 142 | Green S | 100 | (31) | except chestnut purée | |
E 150a-d | Caramels | quantum satis | except chestnut purée | ||
E 160a | Carotenes | quantum satis | except chestnut purée | ||
Annatto bixin | 20 | (94) | except chestnut purée | ||
E 160b(ii) | Annatto norbixin | 20 | (94) | except chestnut purée | |
E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | except chestnut purée | ||
E 160d | Lycopene | 10 | (31) | except chestnut purée | |
E 161b | Lutein | 100 | (31) | except chestnut purée | |
E 162 | Beetroot Red, betanin | quantum satis | except chestnut purée | ||
E 163 | Anthocyanins | quantum satis | except chestnut purée | ||
Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas | ||
E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, mermeladas | |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | ||
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only jams, jellies and marmalades made with sulphited fruit | |
E 270 | Lactic acid | quantum satis | |||
E 296 | Malic acid | quantum satis | |||
E 300 | Ascorbic acid | quantum satis | |||
E 327 | Calcium lactate | quantum satis | |||
E 330 | Citric acid | quantum satis | |||
E 331 | Sodium citrates | quantum satis | |||
E 333 | Calcium citrates | quantum satis | |||
E 334 | Tartaric acid (L(+)-) | quantum satis | |||
E 335 | Sodium tartrates | quantum satis | |||
E 350 | Sodium malates | quantum satis | |||
E 400-404 | Alginic acid — alginates | 10 000 | (32) | ||
E 406 | Agar | 10 000 | (32) | ||
E 407 | Carrageenan | 10 000 | (32) | ||
E 410 | Locust bean gum | 10 000 | (32) | ||
E 412 | Guar gum | 10 000 | (32) | ||
E 415 | Xanthan gum | 10 000 | (32) | ||
E 418 | Gellan gum | 10 000 | (32) | ||
E 440 | Pectins | quantum satis | |||
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |||
E 493 | Sorbitan monolaurate | 25 | only jelly marmalade | ||
E 509 | Calcium chloride | quantum satis | |||
E 524 | Sodium hydroxide | quantum satis | |||
E 900 | Dimethyl polysiloxane | 10 | |||
E 950 | Acesulfame K | 1 000 | only energy-reduced jams, jellies and marmalades | ||
E 951 | Aspartame | 1 000 | only energy-reduced jams, jellies and marmalades | ||
E 952 | Cyclamic acid and its Na and Ca salts | 1 000 | (51) | only energy-reduced jams, jellies and marmalades | |
E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only energy-reduced jams, jellies and marmalades | |
E 955 | Sucralose | 400 | only energy-reduced jams, jellies and marmalades | ||
E 959 | Neohesperidine DC | 50 | only energy-reduced jams, jellies and marmalades | ||
E 959 | Neohesperidine DC | 5 | only fruit jellies as flavour enhancer | ||
Steviol glycosides | 200 | (1) (60) | only energy-reduced jams, jellies and marmalades | ||
E 961 | Neotame | 32 | only energy-reduced jams, jellies and marmalades | ||
E 961 | Neotame | 2 | only energy-reduced jams jellies and marmalades, as flavour enhancer | ||
E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only energy-reduced jams, jellies and marmalades | |
Polyglycitol syrup | 500 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
Advantame | 10 | only energy-reduced jams, jellies and marmalades | |||
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
| |||||
Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
| |||||
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
| |||||
Maximum individually or in combination with E 120, E 142, E 160d and E 161b | |||||
Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
| |||||
Expressed as steviol equivalents | |||||
Maximum limit for aluminium coming from aluminium lakes of
| |||||
When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | |||||
04.2.5.3 | Other similar fruit or vegetable spreads | ||||
Group II | Colours at quantum satis | except crème de pruneaux | |||
Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | ||
E 100 | Curcumin | quantum satis | except crème de pruneaux | ||
Carminic acid, Carmine | 100 | (31) | except crème de pruneaux | ||
E 142 | Green S | 100 | (31) | except crème de pruneaux | |
Annatto bixin | 20 | (94) | except crème de pruneaux | ||
E 160b(ii) | Annatto norbixin | 20 | (94) | except crème de pruneaux | |
E 160d | Lycopene | 10 | (31) | except crème de pruneaux | |
E 161b | Lutein | 100 | (31) | except crème de pruneaux | |
Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | other fruit-based spreads, mermeladas | ||
E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 500 | (1) (2) | only marmelada | |
E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | other fruit-based spreads, mermeladas | |
E 210-213 | Benzoic acid — benzoates | 1 000 | (1) (2) | only dulce de membrillo | |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | ||
E 270 | Lactic acid | quantum satis | |||
E 296 | Malic acid | quantum satis | |||
E 300 | Ascorbic acid | quantum satis | |||
E 327 | Calcium lactate | quantum satis | |||
E 330 | Citric acid | quantum satis | |||
E 331 | Sodium citrates | quantum satis | |||
E 333 | Calcium citrates | quantum satis | |||
E 334 | Tartaric acid (L(+)-) | quantum satis | |||
E 335 | Sodium tartrates | quantum satis | |||
E 350 | Sodium malates | quantum satis | |||
E 400-404 | Alginic acid — alginates | 10 000 | (32) | ||
E 406 | Agar | 10 000 | (32) | ||
E 407 | Carrageenan | 10 000 | (32) | ||
E 410 | Locust bean gum | 10 000 | (32) | ||
E 412 | Guar gum | 10 000 | (32) | ||
E 415 | Xanthan gum | 10 000 | (32) | ||
E 418 | Gellan gum | 10 000 | (32) | ||
E 440 | Pectins | quantum satis | |||
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |||
E 509 | Calcium chloride | quantum satis | |||
E 524 | Sodium hydroxide | quantum satis | |||
E 900 | Dimethyl polysiloxane | 10 | |||
Acesulfame K | 1 000 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
Aspartame | 1 000 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
Cyclamic acid and its Na and Ca salts | 500 | (51) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |
E 955 | Sucralose | 400 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
E 959 | Neohesperidine DC | 50 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
Steviol glycosides | 200 | (1) (60) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
Neotame | 32 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |
Polyglycitol syrup | 500 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
Advantame | 10 | only dried-fruit-based sandwich spreads, 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
| |||||
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
| |||||
Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
| |||||
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
| |||||
Maximum individually or in combination with E 120, E 142, E 160d and E 161b | |||||
Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
| |||||
Expressed as steviol equivalents | |||||
When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | |||||
04.2.5.4 | Nut butters and nut spreads | ||||
Group I | Additives | ||||
Propyl gallate, TBHQ and BHA | 200 | (1) (41) | only processed nuts | ||
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1), (4) | only spreadable fats excluding butter | |
E 392 | Extracts of rosemary | 200 | (41) (46) | ||
The additives may be added individually or in combination
| |||||
The maximum level is expressed as P
2
O
5
| |||||
Expressed on fat basis
| |||||
As the sum of carnosol and carnosic acid
| |||||
04.2.6 | Processed potato products | ||||
Group I | Additives | ||||
E 100 | Curcumin | quantum satis | only dried potato granules and flakes | ||
Riboflavins | quantum satis | only dried potato granules and flakes | |||
E 160a | Carotenes | quantum satis | only dried potato granules and flakes | ||
Annatto bixin | 10 | (94) | only dried potato granules and flakes | ||
E 160b(ii) | Annatto norbixin | 10 | (94) | only dried potato granules and flakes | |
Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only potato dough and pre-fried potato slices | ||
E 220-228 | Sulphur dioxide — sulphites | 400 | (3) | only dehydrated potatoes products | |
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | ||
Propyl gallate, TBHQ and BHA | 25 | (1) | only dehydrated potatoes | ||
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | including pre-fried frozen en deep-frozen potatoes | |
E 392 | Extracts of rosemary | 200 | (46) | only dehydrated potatoes 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
| |||||
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
| |||||
The maximum level is expressed as P
2
O
5
| |||||
As the sum of carnosol and carnosic acid
| |||||
When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | |||||
05 | Confectionery | ||||
05.1 | Cocoa and Chocolate products as covered by Directive 2000/36/EC | ||||
Group I | Additives | only energy-reduced or with no added sugar | |||
Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | ||
E 170 | Calcium carbonate | 70 000 | (*) | ||
E 322 | Lecithins | quantum satis | |||
E 330 | Citric acid | 5 000 | |||
Citric acid | 10 000 | only milk chocolate | |||
E 334 | Tartaric acid (L(+)-) | 5 000 | |||
E 414 | Gum arabic (acacia gum) | quantum satis | as glazing agent only | ||
E 422 | Glycerol | quantum satis | |||
E 440 | Pectins | quantum satis | as glazing agent only | ||
E 442 | Ammonium phosphatides | 10 000 | |||
E 471 | Mono- and diglycerides of fatty acids | quantum satis | |||
E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | |||
E 476 | Polyglycerol polyricinoleate | 5 000 | |||
E 492 | Sorbitan tristearate | 10 000 | |||
E 500-504 | Carbonates | 70 000 | (*) | ||
E 524-528 | Hydroxides | 70 000 | (*) | ||
E 530 | Magnesium oxide | 70 000 | (*) | ||
E 901 | Beeswax, white and yellow | quantum satis | as glazing agent only | ||
E 902 | Candelilla wax | quantum satis | as glazing agent only | ||
E 903 | Carnauba wax | 500 | as glazing agent only | ||
E 904 | Shellac | quantum satis | as glazing agent only | ||
E 950 | Acesulfame K | 500 | only energy-reduced or with no added sugar | ||
E 951 | Aspartame | 2 000 | only energy-reduced or with no added sugar | ||
E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only energy-reduced or with no added sugar | |
E 955 | Sucralose | 800 | only energy-reduced or with no added sugar | ||
E 957 | Thaumatin | 50 | only energy-reduced or with no added sugar | ||
E 959 | Neohesperidine DC | 100 | only energy-reduced or with no added sugar | ||
Steviol glycosides | 270 | (1) (60) | only energy-reduced or with no added sugar | ||
E 961 | Neotame | 65 | only energy-reduced or with no added sugar | ||
E 962 | Salt of aspartame-acesulfame | 500 | (11)a (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 | 20 | only energy-reduced or with no added sugars | |||
E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates
The additives may be added individually or in combination | |||||
Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
| |||||
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 imide
| |||||
Expressed as steviol equivalents | |||||
05.2 | Other confectionery including breath freshening microsweets | ||||
Group I | Additives | The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery | |||
Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
Group II | Colours at quantum satis | quantum satis | (72) | Period of application: from 1 August 2014 | |
Colours with combined maximum limit | 300 | (25) | except candied fruit and vegetables Period of application: until 31 July 2014 | ||
Group III | Colours with combined maximum limit | 300 | (25) (72) | except candied fruit and vegetables Period of application: from 1 August 2014 | |
Colours with combined maximum limit | 200 | only candied fruit and vegetables Period of application: until 31 July 2014 | |||
Group III | Colours with combined maximum limit | 200 | (72) | only candied fruit and vegetables Period of application: from 1 August 2014 | |
Group IV | Polyols | quantum satis | only with no added sugar | ||
Group IV | Polyols | quantum satis | only starch-based confectionery energy-reduced or with no added sugar | ||
Group IV | Polyols | quantum satis | |||
Group IV | Polyols | quantum satis | only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar | ||
Group IV | Polyols | quantum satis | only for crystallised fruit, energy-reduced or with no added sugar | ||
Quinoline Yellow | 30 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | ||
E 104 | Quinoline Yellow | 30 | (61) | only candied fruit and vegetables | |
E 104 | Quinoline Yellow | 300 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | only candied fruit and vegetables | |
E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | |
E 124 | Ponceau 4R, Cochineal Red A | 20 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | |
E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | only candied fruit and vegetables | |
E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | |
Annatto bixin | 30 | (94) | |||
E 160b(ii) | Annatto norbixin | 25 | (94) | ||
E 160d | Lycopene | 30 | |||
Aluminium | quantum satis | only external coating of sugar confectionery for the decoration of cakes and pastries Period of application: until 1 February 2014 | |||
E 174 | Silver | quantum satis | only external coating of confectionery | ||
E 175 | Gold | quantum satis | only external coating of confectionery | ||
Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates | 1 500 | (1) (2) (5) | except candied, crystallized or glacé fruit and vegetables | ||
Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only candied, crystallized or glacé fruit and vegetables | ||
E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel | |
E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only glucose syrup-based confectionery (carry over from the glucose syrup only) | |
E 297 | Fumaric acid | 1 000 | only sugar confectionery | ||
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only sugar confectionery, except candied fruit | |