[ [E 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 |
[(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 |
[E 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 |
[E 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]
|
[E 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 |
[(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) | |
[E 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 |
[(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) | |
[E 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 |
[(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 |
[E 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) | |
[E 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 |
[(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] |
[(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 |
[E 450 | Diphosphates | 12 000 | (4) | only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products] |
[E 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 | | |
[E 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 | | |
[E 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 | | |
[Group 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) | |
[E 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) | |
[E 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 |
[E 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 |
[E 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 |
[E 964 | Polyglycitol syrup | 300 000 | | only energy-reduced or with no added sugar
Period of application:
From 29 November 2012]
|
[E 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 |
[(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 |
[(60): Expressed as steviol equivalents] |
[(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] |
[(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452] |
08 | Meat |
[ ] |
[08.1 | 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 |
[08.2 | Meat preparations as defined by Regulation (EC) No 853/2004] |
[E 100 | Curcumin | 20 | | only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco] |
[E 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 |
[E 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] |
[E 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] |