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

Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)

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ANNEX II Table 34: rows 1251 - 1500

[F1 [F2E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81) Only self raising flour]
E 300 Ascorbic acid quantum satis
E 920 L-cysteine quantum satis
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
[F2(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
06.2.2 Starches
Group I Additives
E 220-228 Sulphur dioxide — sulphites 50 (3) excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods
(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
06.3 Breakfast cereals
Group I Additives
Group II Colours at quantum satis quantum satis only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals
Group IV Polyols quantum satis only breakfast cereals or cereal-based products, energy-reduced or with no added sugar
E 120 Cochineal, Carminic acid, Carmines 200 (53) only fruit-flavoured breakfast cereals
E 150c Ammonia caramel quantum satis only extruded puffed and or fruit-flavoured breakfast cereals
E 160a Carotenes quantum satis only extruded puffed and or fruit-flavoured breakfast cereals
E 160b Annatto, Bixin, Norbixin 25 only extruded puffed and or fruit-flavoured breakfast cereals
E 160c Paprika extract, capsanthin, capsorubin quantum satis only extruded puffed and or fruit-flavoured breakfast cereals
E 162 Beetroot Red, betanin 200 (53) only fruit-flavoured breakfast cereals
E 163 Anthocyanins 200 (53) only fruit-flavoured breakfast cereals
E 310-320 Gallates, TBHQ and BHA 200 (1) (13) only pre-cooked cereals
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 475 Polyglycerol esters of fatty acids 10 000 only granola-type breakfast cereal
E 481-482 Stearoyl-2-lactylates 5 000 (1)
E 950 Acesulfame K 1 200 only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 951 Aspartame 1 000 only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 100 (52) only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 955 Sucralose 400 only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 959 Neohesperidine DC 50 only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
[F3E 960 Steviol glycosides 330 (60) only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar]
E 961 Neotame 32 only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 1 000 (11)b (49) (50) only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
[F4E 964 Polyglycitol syrup 200 000

only breakfast cereals or cereal-based products, energy-reduced or with no added sugar

Period of application:

From 29 November 2012]

[F5E 969 Advantame 10 only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar]
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(13): Maximum limit expressed on fat
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(53): E 120, E 162 and E 163 may be added individually or in combination
[F3(60): Expressed as steviol equivalents]
06.4 Pasta
06.4.1 Fresh pasta
E 270 Lactic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 322 Lecithins quantum satis
E 330 Citric acid quantum satis
E 334 Tartaric acid (L(+)-) quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 575 Glucono-delta-lactone quantum satis
06.4.2 Dry pasta
Group I Additives only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC
06.4.3 Fresh pre-cooked pasta
E 270 Lactic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 322 Lecithins quantum satis
E 330 Citric acid quantum satis
E 334 Tartaric acid (L(+)-) quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 575 Glucono-delta-lactone quantum satis
06.4.4 Potato Gnocchi
Group I Additives
E 200-203 Sorbic acid — sorbates 1 000 (1)
06.4.5 Fillings of stuffed pasta (ravioli and similar)
Group I Additives
E 200-203 Sorbic acid — sorbates 1 000 (1) (2)
[F6E 392 Extracts of rosemary 250 (41) (46)

only in fillings of stuffed dry pasta

Period of application:

From 25 December 2012]

(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
[F6(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid]
06.5 Noodles
group I Additives
group II Colours at quantum satis quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 000 (1) (4)
[F2E 450 (ix) Magnesium dihydrogen diphosphate 2 000 (4)(81) ]
E 426 Soybean hemicellulose 10 000 only prepackaged ready to eat oriental noodles intended for retail sale
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
[F2(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
06.6 Batters
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 500 only batters for coating
[F7E 104 Quinoline Yellow 50 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61)
E 124 Ponceau 4R, Cochineal Red A 55 (61) ]
E 160b Annatto, Bixin, Norbixin 20 only batters for coating
E 160d Lycopene 30 only batters for coating
E 200-203 Sorbic acid — sorbates 2 000 (1) (2)
E 200-203 Sorbic acid — sorbates 2 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 12 000 (1) (4)
[F2E 450 (ix) Magnesium dihydrogen diphosphate 12 000 (4)(81) ]
E 900 Dimethyl polysiloxane 10
(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
[F7(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III]
[F2(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
06.7 Pre-cooked or processed cereals
Group I Additives
Group II Colours at quantum satis quantum satis
E 200-203 Sorbic acid — sorbates 200 (1) (2) only polenta
E 200-203 Sorbic acid — sorbates 2 000 (1) (2) only semmelknödelteig
E 310-320 Gallates, TBHQ and BHA 200 (1) only pre-cooked cereals
E 426 Soybean hemicellulose 10 000 only prepackaged ready to eat rice and rice products intended for retail sale
E 471 Mono- and diglycerides of fatty acids quantum satis only quick-cook rice
E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis only quick-cook rice
E 481-482 Stearoyl-2-lactylates 4 000 (2) only quick-cook rice
(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
07 Bakery wares
07.1 Bread and rolls
Group I Additives except products in 7.1.1 and 7.1.2
E 150a-d Caramels quantum satis only malt bread
E 200-203 Sorbic acid — sorbates 2 000 (1) (2) only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale
E 280-283 Propionic acid — propionates 3 000 (1) (6) only prepacked sliced bread and rye bread
E 280-283 Propionic acid — propionates 2 000 (1) (6) only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes
E 280-283 Propionic acid — propionates 1 000 (1) (6) only prepacked bread
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4) only soda bread
[F8E 450 Diphosphates 12 000 (4) only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products]
[F2E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81) Only pizza dough (frozen or chilled) and ‘ tortilla ’]
E 481-482 Stearoyl-2-lactylates 3 000 (1) except products in 7.1.1 and 7.1.2
E 483 Stearyl tartrate 4 000 except products in 7.1.1 and 7.1.2
(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
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
07.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
E 260 Acetic acid quantum satis
[F9E 261 Potassium acetates quantum satis

Period of application:

From 6 February 2013]

E 262 Sodium acetates quantum satis
E 263 Calcium acetate quantum satis
E 270 Lactic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 304 Fatty acid esters of ascorbic acid quantum satis
E 322 Lecithins quantum satis
E 325 Sodium lactate quantum satis
E 326 Potassium lactate quantum satis
E 327 Calcium lactate quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472e Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
07.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
E 260 Acetic acid quantum satis
[F9E 261 Potassium acetates quantum satis

only Friss búzakenyér, fehér és félbarna kenyerek

Period of application:

From 6 February 2013]

E 262 Sodium acetates quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 263 Calcium acetate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 270 Lactic acid quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 302 Calcium ascorbate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 304 Fatty acid esters of ascorbic acid quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 322 Lecithins quantum satis
E 325 Sodium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 326 Potassium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 327 Calcium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 471 Mono- and diglycerides of fatty acids quantum satis
07.2 Fine bakery wares
Group I Additives
Group II Colours at quantum satis quantum satis
[F10Group III Colours with combined maximum limit 200 (25)

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit 200 (25) (76)

Period of application:

from 1 August 2014]

Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 160b Annatto, Bixin, Norbixin 10
E 160d Lycopene 25
E 200-203 Sorbic acid — sorbates 2 000 (1) (2) only with a water activity of more than 0,65
E 220-228 Sulphur dioxide — sulphites 50 only dry biscuits
E 280-283 Propionic acid — propionates 2 000 (1) (6) only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65
E 310-320 Gallates, TBHQ and BHA 200 (1) only cake mixes
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4)
[F2E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81) ]
E 392 Extracts of rosemary 200 (41) (46)
E 405 Propane-1, 2-diol alginate 2 000
E 426 Soybean hemicellulose 10 000 only prepackaged fine bakery wares intended for retail sale
E 432-436 Polysorbates 3 000 (1)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1)
E 475 Polyglycerol esters of fatty acids 10 000
E 477 Propane-1,2-diol esters of fatty acids 5 000
E 481-482 Stearoyl-2-lactylates 5 000 (1)
E 483 Stearyl tartrate 4 000
E 491-495 Sorbitan esters 10 000 (1)
[F10E 541 Sodium aluminium phosphate acidic 1 000 (38)

only scones and sponge wares

Period of application:

until 31 January 2014

E 541 Sodium aluminium phosphate acidic 400 (38)

only sponge cakes produced from contrasting coloured segments held together by jam or spreading jelly and encased by a flavoured sugar paste (the maximum limit applies only to the sponge part of the cake)

Period of application:

from 1 February 2014]

E 901 Beeswax, white and yellow quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 902 Candelilla wax quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 903 Carnauba wax 200 only as glazing agents only for small products of fine bakery wares coated with chocolate
E 904 Shellac quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 950 Acesulfame K 2 000 only cornets and wafers, for ice-cream, with no added sugar
E 954 Saccharin and its Na, K and Ca salts 800 (52) only cornets and wafers, for ice-cream, with no added sugar
E 955 Sucralose 800 only cornets and wafers, for ice-cream, with no added sugar
E 959 Neohesperidine DC 50 only cornets and wafers, for ice-cream, with no added sugar
E 961 Neotame 60 only cornets and wafers, for ice-cream, with no added sugar
E 950 Acesulfame K 2 000 only essoblaten — wafer paper
E 951 Aspartame 1 000 only essoblaten — wafer paper
E 954 Saccharin and its Na, K and Ca salts 800 (52) only essoblaten — wafer paper
E 955 Sucralose 800 only essoblaten — wafer paper
[F3E 960 Steviol glycosides 330 (60) only essoblaten — wafer paper]
E 961 Neotame 60 only essoblaten — wafer paper
E 962 Salt of aspartame-acesulfame 1 000 (11)b (49) (50) only essoblaten — wafer paper
[F5E 969 Advantame 10 only essoblaten — wafer paper]
E 950 Acesulfame K 1 000 only fine bakery products for special nutritional uses
E 951 Aspartame 1 700 only fine bakery products for special nutritional uses
E 952 Cyclamic acid and its Na and Ca salts 1 600 (51) only fine bakery products for special nutritional uses
E 954 Saccharin and its Na, K and Ca salts 170 (52) only fine bakery products for special nutritional uses
E 955 Sucralose 700 only fine bakery products for special nutritional uses
E 959 Neohesperidine DC 150 only fine bakery products for special nutritional uses
E 961 Neotame 55 only fine bakery products for special nutritional uses
E 962 Salt of aspartame-acesulfame 1 000 (11)a (49) (50) only fine bakery products for special nutritional uses
[F4E 964 Polyglycitol syrup 300 000

only energy-reduced or with no added sugar

Period of application:

From 29 November 2012]

[F5E 969 Advantame 17 only fine bakery products for special nutritional uses]
(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
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
[F11(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l]
(38): Expressed as aluminium
(46): As the sum of carnosol and carnosic acid
[F3(60): Expressed as steviol equivalents]
[F12(76): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
[F2(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452]
08 Meat
[ F13 ]
[F1408.1 Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004]
E 129 Allura Red AG quantum satis only for the purpose of health marking
E 133 Brilliant Blue FCF quantum satis only for the purpose of health marking
E 155 Brown HT quantum satis only for the purpose of health marking
[F1408.2 Meat preparations as defined by Regulation (EC) No 853/2004]
[F15E 100 Curcumin 20 only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco]
[F16E 120 Cochineal, Carminic acid, Carmines 100 (66) only breakfast sausages with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice]
E 129 Allura Red AG 25 only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
[F14E 150a-d Caramels quantum satis only breakfast sausages with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca and chorizo fresco]
[F15E 160c Paprika extract 10 only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap
E 162 Beetroot red quantum satis only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco]
E 220-228 Sulphur dioxide — sulphites 450 (1) (3) only breakfast sausages ; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat]

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