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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 1501 - 1750

[F1(46): As the sum of carnosol and carnosic acid
[F2(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
08.2.2 Heat-treated processed meat
Group I Additives except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 100 Curcumin 20 only sausages, pâtés and terrines
[F3E 120 Cochineal, Carminic acid, Carmines 100

only sausages, patés and terrines

Period of application:

until 31 July 2014

E 120 Cochineal, Carminic acid, Carmines 100 (66)

only sausages, patés and terrines

Period of application:

from 1 August 2014]

E 129 Allura Red AG 25 only luncheon meat
E 150a-d Caramels quantum satis only sausages, pâtés and terrines
E 160a Carotenes 20 only sausages, pâtés and terrines
E 160c Paprika extract, capsanthin, capsorubin 10 only sausages, pâtés and terrines
E 162 Beetroot Red, betanin quantum satis only sausages, pâtés and terrines
E 200-203; 214-219 Sorbic acid — sorbates; p-hydroxybenzoates 1 000 (1) (2) only pâté
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) only aspic
[F4E 200-219

Sorbic acid — sorbates, Benzoic acid — benzoates;

p-hydroxybenzoates

quantum satis (1) (2) only surface treatment of dried meat products]
E 210-213 Benzoic acid — benzoates 500 (1) (2) only aspic
[F4E 235 Natamycin 1 (8) only surface treatment of dried cured sausages]
E 249-250 Nitrites 150 (7) (59) Except sterilised meat products (Fo > 3,00)
E 249-250 Nitrites 100 (7) (58) (59) only sterilised meat products (Fo > 3,00)
E 300 Ascorbic acid quantum satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 301 Sodium ascorbate quantum satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 315 Erythorbic acid 500 (9) only cured meat products and preserved meat products
E 316 Sodium erythorbate 500 (9) only cured meat products and preserved meat products
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 250 only libamáj, libamáj egészben, libamáj tömbben
E 392 Extracts of rosemary 150 (41) (46) excluding dried sausages
E 392 Extracts of rosemary 100 (46) only dried sausages
E 392 Extracts of rosemary 150 (46) Only dehydrated meat
E 427 Cassia gum 1 500
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1), (41) except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 481-482 Stearoyl-2-lactylates 4 000 (1) only minced and diced canned meat products
E 553b Talc quantum satis surface treatment of sausages only
E 959 Neohesperidine DC 5 as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
(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
(7): Maximum amount that may be added during manufacturing
[F4(8): mg/dm 2 surface (not present at a depth of 5 mm)]
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
(58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
[F2(66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
08.2.3 Casings and coatings and decorations for meat
Group I Additives
Group II Colours at quantum satis quantum satis except edible external coating of pasturmas
[F3Group III Colours with combined maximum limit 500

only decorations and coatings except edible external coating of pasturma s

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit 500 (78)

only decorations and coatings except edible external coating of pasturma s

Period of application:

from 1 August 2014]

[F3Group III Colours with combined maximum limit quantum satis

only edible casings

Period of application:

Until 31 July 2014

Group III Colours with combined maximum limit quantum satis (78)

only edible casings

Period of application:

From 1 August 2014]

E 100 Curcumin quantum satis only edible external coating of pasturmas
E 101 Riboflavins quantum satis only edible external coating of pasturmas
[F3E 120 Cochineal, Carminic acid, Carmines quantum satis

only edible external coating of pasturma s

Period of application:

until 31 July 2014

E 120 Cochineal, Carminic acid, Carmines quantum satis (78)

only edible external coating of pasturma s

Period of application:

from 1 August 2014]

E 160b Annatto, Bixin, Norbixin 20
[F5E 104 Quinoline Yellow 50 (61) only decorations and coatings except edible external coating of pasturmas
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61) only decorations and coatings except edible external coating of pasturmas
E 124 Ponceau 4R, Cochineal Red A 55 (61) only decorations and coatings except edible external coating of pasturmas]
E 160d Lycopene 500 only decorations and coatings except edible external coating of pasturmas
[F5E 104 Quinoline Yellow 10 (62) only edible casings]
E 160d Lycopene 30 only edible casings
E 200-203 Sorbic acid — sorbates quantum satis only collagen-based casings with water activity greater than 0,6
E 200-203; 214-219 Sorbic acid — sorbates; p-hydroxybenzoates 1 000 (1) (2) only jelly coatings of meat products (cooked, cured or dried)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 4 000 (1) (4) only glazings for meat
(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(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
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III]
[F2(78): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
08.2.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
E 249-250 Nitrites 175 (39) only Wiltshire bacon and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 251-252 Nitrates 250 (39) (59) only Wiltshire bacon and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 249-250 Nitrites 100 (39) only Wiltshire ham and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 251-252 Nitrates 250 (39) (59) only Wiltshire ham and similar products : Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
E 249-250 Nitrites 175 (39) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
E 251-252 Nitrates 250 (39) (59) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
E 249-250 Nitrites 50 (39) only cured tongue : Immersion cured for at least 4 days and pre-cooked
E 251-252 Nitrates 10 (39) (59) only cured tongue : Immersion cured for at least 4 days and pre-cooked
E 249-250 Nitrites 150 (7) only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
E 251-252 Nitrates 300 (7) only kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
E 249-250 Nitrites 150 (7) only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C
E 251-252 Nitrates 250 (7) (40) (59) only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.
E 249-250 Nitrites 50 (39) only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
(7): Maximum added amount
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
E 249-250 Nitrites 175 (39) only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only dry cured bacon and similar products : Dry curing followed by maturation for at least 4 days
E 249-250 Nitrites 100 (39) only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
E 251-252 Nitrates 250 (39) (59) only jamon curado, paleta curada, lomo embuchado y cecina and similar products : Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
E 249-250 Nitrites 100 (39) only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month
E 251-252 Nitrates 250 (39) (59) only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months
E 251-252 Nitrates 250 (39) (40) (59) only jambon sec, jambon sel and other similar dried cured products : Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months
E 249-250 Nitrites 50 (39) only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) (59) only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
E 249-250 Nitrites 50 (39) only rohschinken, trocken-/nasgepökelt and similar products : Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
E 251-252 Nitrates 250 (39) (59) only rohschinken, trocken-/nasgepökelt and similar products : Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
E 249-250 Nitrites 50 (39) only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
E 251-252 Nitrates 10 (39) (59) only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
E 251-252 Nitrates 300 (40) (7) only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
E 251-252 Nitrates 250 (40) (7) (59) only Salchichon y chorizo traducionales de larga curacion and similar products : Maturation period of at least 30 days
E 249-250 Nitrites 180 (7) only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products : Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking
E 251-252 Nitrates 250 (40) (7) (59) only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
(7): Maximum added amount
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
09 Fish and fisheries products
09.1 Unprocessed fish and fisheries products
09.1.1 Unprocessed fish
Group IV Polyols quantum satis only frozen and deep-frozen unprocessed fish for purposes other than sweetening
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 315 Erythorbic acid 1 500 (9) only frozen and deep-frozen fish with red skin
E 316 Sodium erythorbate 1 500 (9) only frozen and deep-frozen fish with red skin
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only frozen and deep-frozen fish fillets
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
09.1.2 Unprocessed molluscs and crustaceans
Group IV Polyols quantum satis only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening
E 220-228 Sulphur dioxide — sulphites 150 (3) (10) only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E 220-228 Sulphur dioxide — sulphites 200 (3) (10) only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
E 220-228 Sulphur dioxide — sulphites 300 (3) (10) only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
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
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only frozen and deep-frozen molluscs and crustaceans
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) (75) only frozen and deep-frozen crustaceans
E 586 4-Hexylresorcinol 2 (42) only in fresh, frozen or deep-frozen crustacean meat
(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
(4): The maximum level is expressed as P 2 O 5
(10): Maximum limits in edible parts
(42): As a residue
09.2 Processed fish and fishery products including molluscs and crustaceans
Group I Additives
Group II Colours at quantum satis quantum satis only surimi and similar products and salmon substitutes
Group III Colours with combined maximum limit 500 only surimi and similar products and salmon substitutes
[F6E 100 Curcumin 100 (35) only fish paste and crustacean paste]
E 101 Riboflavins quantum satis only fish paste and crustacean paste
E 102 Tartrazine 100 (35) only fish paste and crustacean paste
[ F7
F7 ]
[F5E 110 Sunset Yellow FCF/Orange Yellow S 200 (63) only in salmon substitutes based on Theragra chalcogramma and Pollachius virens]
E 120 Cochineal, Carminic acid, Carmines 100 (35) only fish paste and crustacean paste
E 122 Azorubine, Carmoisine 100 (35) only fish paste and crustacean paste
[ F7 ]
[F5E 124 Ponceau 4R, Cochineal Red A 200 (63) only in salmon substitutes based on Theragra chalcogramma and Pollachius virens]
E 140 Chlorophylls, Chlorophyllins quantum satis only fish paste and crustacean paste
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only fish paste and crustacean paste
E 142 Green S 100 (35) only fish paste and crustacean paste
E 150a-d Caramels quantum satis only fish paste and crustacean paste
E 151 Brilliant Black BN, Black BN 100 (35) only fish paste and crustacean paste
E 153 Vegetable carbon quantum satis only fish paste and crustacean paste
E 160a Carotenes quantum satis only fish paste and crustacean paste
E 160c Paprika extract, capsanthin, capsorubin quantum satis only fish paste and crustacean paste
E 160e Beta-apo-8′-carotenal (C 30) 100 (35) only fish paste and crustacean paste
E 161b Lutein 100 (35) only fish paste and crustacean paste
E 162 Beetroot Red, betanin quantum satis only fish paste and crustacean paste
E 163 Anthocyanins quantum satis only fish paste and crustacean paste
E 170 Calcium carbonate quantum satis only fish paste and crustacean paste
E 171 Titanium dioxide quantum satis only fish paste and crustacean paste
E 172 Iron oxides and hydroxides quantum satis only fish paste and crustacean paste
E 100 Curcumin 250 (36) only precooked crustacean
E 101 Riboflavins quantum satis only precooked crustacean
E 102 Tartrazine 250 (36) only precooked crustacean
[ F7 ]
E 120 Cochineal, Carminic acid, Carmines 250 (36) only precooked crustacean
E 122 Azorubine, Carmoisine 250 (36) only precooked crustacean
[ F7 ]
E 129 Allura Red AG 250 (36) only precooked crustacean
E 140 Chlorophylls, Chlorophyllins quantum satis only precooked crustacean
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only precooked crustacean
E 142 Green S 250 (36) only precooked crustacean
E 150a-d Caramels quantum satis only precooked crustacean
E 151 Brilliant Black BN, Black BN 250 (36) only precooked crustacean
E 153 Vegetable carbon quantum satis only precooked crustacean
E 155 Brown HT quantum satis only precooked crustacean
E 160a Carotenes quantum satis only precooked crustacean
E 160c Paprika extract, capsanthin, capsorubin quantum satis only precooked crustacean
E 160e Beta-apo-8′-carotenal (C 30) 250 (36) only precooked crustacean
E 161b Lutein 250 (36) only precooked crustacean
E 162 Beetroot Red, betanin quantum satis only precooked crustacean
E 163 Anthocyanins quantum satis only precooked crustacean
E 171 Titanium dioxide quantum satis only precooked crustacean
[F6E 100 Curcumin 100 (37) only smoked fish]
E 101 Riboflavins quantum satis only smoked fish
E 102 Tartrazine 100 (37) only smoked fish
[ F7 ]
E 120 Cochineal, Carminic acid, Carmines 100 (37) only smoked fish
[ F7 ]
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only smoked fish
E 151 Brilliant Black BN, Black BN 100 (37) only smoked fish
E 153 Vegetable carbon quantum satis only smoked fish
E 160a Carotenes quantum satis only smoked fish
E 160b Annatto, Bixin, Norbixin 10 only smoked fish
E 160c Paprika extract, capsanthin, capsorubin quantum satis only smoked fish
E 160e Beta-apo-8′-carotenal (C 30) 100 (37) only smoked fish
E 171 Titanium dioxide quantum satis
E 172 Iron oxides and hydroxides quantum satis
E 163 Anthocyanins quantum satis (37) only smoked fish
E 160d Lycopene 10 only salmon substitute
E 160d Lycopene 30 only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) aspic
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 200 (1) (2) only salted, dried fish
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 2 000 (1) (2) only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 6 000 only cooked Crangon crangon and Crangon vulgaris
E 210-213 Benzoic acid — benzoates 1 000 (1) (2) only cooked crustaceans and molluscs
E 220-228 Sulphur dioxide — sulphites 50 (3) (10) only cooked crustaceans and cephalopods
E 220-228 Sulphur dioxide — sulphites 135 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E 220-228 Sulphur dioxide — sulphites 180 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
E 220-228 Sulphur dioxide — sulphites 200 (3) only dried salted fish of the ‘ Gadidae ’ species
E 220-228 Sulphur dioxide — sulphites 270 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
E 251-252 Nitrates 500 only pickled herring and sprat
E 315 Erythorbic acid 1 500 (9) only preserved and semi-preserved fish products
E 316 Sodium erythorbate 1 500 (9) only preserved and semi-preserved fish products
E 392 Extracts of rosemary 150 (41) (46)
E 950 Acesulfame K 200 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 951 Aspartame 300 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 954 Saccharin and its Na, K and Ca salts 160 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 955 Sucralose 120 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 959 Neohesperidine DC 30 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
[F8E 960 Steviol glycosides 200 (60) only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs]
E 961 Neotame 10 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 962 Salt of aspartame-acesulfame 200 (11)a only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4) only canned crustaceans products; surimi and similar products
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 75 only canned and bottled fish, crustaceans and molluscs
(1): The additives may be added individually or in combination]

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Timeline of Changes

This timeline shows the different versions taken from EUR-Lex before exit day and during the implementation period as well as any subsequent versions created after the implementation period as a result of changes made by UK legislation.

The dates for the EU versions are taken from the document dates on EUR-Lex and may not always coincide with when the changes came into force for the document.

For any versions created after the implementation period as a result of changes made by UK legislation the date will coincide with the earliest date on which the change (e.g an insertion, a repeal or a substitution) that was applied came into force. For further information see our guide to revised legislation on Understanding Legislation.

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