[E 150a-d | Caramels | quantum satis | | only sausages |
E 160a | Carotenes | 20 | | only sausages |
E 160c | Paprika extract, capsanthin, capsorubin | 10 | | only sausages |
E 162 | Beetroot Red, betanin | quantum satis | | only sausages |
E 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | quantum satis | (1) (2) | only surface treatment of dried meat products |
E 235 | Natamycin | 1 | (8) | only surface treatment of dried cured sausages |
E 249-250 | Nitrites | 150 | (7) | |
E 251-252 | Nitrates | 150 | (7) | |
E 315 | Erythorbic acid | 500 | | only cured meat products and preserved meat products |
E 316 | Sodium erythorbate | 500 | | only cured meat products and preserved meat products |
E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | only dehydrated meat |
E 315 | Erythorbic acid | 500 | (9) | only cured products and preserved products |
E 316 | Sodium erythorbate | 500 | (9) | only cured products and preserved products |
E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |
E 392 | Extracts of rosemary | 100 | (46) | only dried sausages |
[E 392 | Extracts of rosemary | 15 | (46) | only meat with a fat content not higher than 10 %, excluding dried sausages |
E 392 | Extracts of rosemary | 150 | (41) (46) | only meat with a fat content higher than 10 %, excluding dried sausages] |
E 392 | Extracts of rosemary | 150 | (46) | only dehydrated meat |
E 553b | Talc | quantum satis | | surface treatment of sausages |
E 959 | Neohesperidine DC | 5 | | as flavour enhancer only |
(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 |
(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 |
(13): Maximum limit expressed on fat |
(41): Expressed on fat basis |
(46): As the sum of carnosol and carnosic acid |
[(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 |
[E 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 |
[E 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 |
[E 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 | 15 | (46) | only meat with a fat content not higher than 10 %, excluding dried sausages |
E 392 | Extracts of rosemary | 150 | (41) (46) | only meat with a fat content higher than 10 %, 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 |
[(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 |
[(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 |
[Group 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]
|
[Group 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 |
[E 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 | | |
[E 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 |
[E 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 |
[E 339 | Sodium phosphates | 12 600 | (4) (80) | only in natural casings for sausages] |
(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 |
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III] |
[(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] |
[(80): Carry-over in the final product shall not exceed 250 mg/kg] |
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 |
[E 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 |
[ |
] |
[E 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 |
[ ] |
[E 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 PN | 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 |
[ ] |
E 120 | Cochineal, Carminic acid, Carmines | 250 | (36) | only precooked crustacean |
E 122 | Azorubine, Carmoisine | 250 | (36) | only precooked crustacean |
[ ] |
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 PN | 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 |
[E 100 | Curcumin | 100 | (37) | only smoked fish] |
E 101 | Riboflavins | quantum satis | | only smoked fish |
E 102 | Tartrazine | 100 | (37) | only smoked fish |
[ ] |
E 120 | Cochineal, Carminic acid, Carmines | 100 | (37) | only smoked fish |
[ ] |
E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only smoked fish |
[E 151 | Brilliant Black PN | 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] |