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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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When the UK left the EU, legislation.gov.uk published EU legislation that had been published by the EU up to IP completion day (31 December 2020 11.00 p.m.). On legislation.gov.uk, these items of legislation are kept up-to-date with any amendments made by the UK since then.

Changes over time for: ANNEX II Table 34: rows 1751 - 2000

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Version Superseded: 15/05/2023

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Point in time view as at 03/06/2013.

Changes to legislation:

There are currently no known outstanding effects by UK legislation for Regulation (EC) No 1333/2008 of the European Parliament and of the Council, ANNEX II Table 34: rows 1751 - 2000. Help about Changes to Legislation

ANNEX II Table 34: rows 1751 - 2000

[F1(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
(10): Maximum limits in edible parts
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
[F2(35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b
(36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b
(37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e]
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
[F3(60): Expressed as steviol equivalents]
[F4(63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III]
09.3 Fish roe
Group I Additives only processed fish roe
Group II Colours at quantum satis quantum satis except Sturgeons’ eggs (Caviar)
Group III Colours with combined maximum limit 300 except Sturgeons’ eggs (Caviar)
[F4E 104 Quinoline Yellow 200 (61) except Sturgeons’ eggs (Caviar)
E 110 Sunset Yellow FCF/Orange Yellow S 200 (61) except Sturgeons’ eggs (Caviar)]
[F5E 123 Amaranth 30

except Sturgeons' eggs (Caviar)

Period of application:

until 31 July 2014

E 123 Amaranth 30 (68)

except Sturgeons' eggs (Caviar)

Period of application:

from 1 August 2014]

[F4E 124 Ponceau 4R, Cochineal Red A 200 (61) except Sturgeons’ eggs (Caviar)]
E 160d Lycopene 30 except Sturgeons’ eggs (Caviar)
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 2 000 (1) (2) only semi-preserved fish products including fish roe products
E 284 Boric acid 4 000 (54) only Sturgeons’ eggs (Caviar)
E 285 Sodium tetraborate (borax) 4 000 (54) only Sturgeons’ eggs (Caviar)
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
(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
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(54): Expressed as boric acid
[F4(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]
[F6(68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 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]
10 Eggs and egg products
10.1 Unprocessed eggs

[F5The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008.

Period of application:

until 31 July 2014

The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008. (77)

Period of application:

from 1 August 2014]

[F6
(77): Maximum limit for aluminium coming from all aluminium lakes quantum satis . For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
10.2 Processed eggs and egg products

[F5The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells

Period of application:

until 31 July 2014

The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77)

Period of application:

from 1 August 2014]

Group I Additives
E 1505 Triethyl citrate quantum satis only dried egg white
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) only dehydrated and concentrated frozen and deep frozen egg products
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 5 000 (1) (2) only liquid egg (white, yolk or whole egg)
E 234 Nisin 6,25 only pasteurised liquid egg (white, yolk or whole egg)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4) only liquid egg (white, yolk or whole egg)
E 392 Extracts of rosemary 200 (46)
E 426 Soybean hemicellulose 10 000 only dehydrated and concentrated frozen and deep frozen egg products
E 475 Polyglycerol esters of fatty acids 1 000
[F5E 520-523 Aluminium sulphates 30 (1) (38)

only egg white

Period of application:

until 31 January 2014

E 520 Aluminium sulphate 25 (38)

Liquid egg white for egg foams only

Period of application:

from 1 February 2014]

[F7E 553b Talc 5 400

only on the surface of unpeeled coloured boiled eggs

Period of application:

From 13 August 2012

E 903 Carnauba wax 3 600

only on the surface of unpeeled coloured boiled eggs

Period of application:

From 13 August 2012

E 904 Shellac quantum satis

only on the surface of unpeeled boiled eggs

Period of application:

From 13 August 2012]

E 1505 Triethyl citrate quantum satis
(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
(38): Expressed as aluminium
(46): As the sum of carnosol and carnosic acid
[F6(77): Maximum limit for aluminium coming from all aluminium lakes quantum satis . For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
11 Sugars, syrups, honey and table-top sweeteners
11.1 Sugars and syrups as defined by Directive 2001/111/EC
E 220-228 Sulphur dioxide — sulphites 10 (3) only sugars, except glucose syrup
E 220-228 Sulphur dioxide — sulphites 20 (3) only glucose syrup, whether or not dehydrated
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (4) only dried powdered foods
[F5E 551-559 Silicon dioxide – silicates quantum satis (1)

only foods in tablet and coated tablet form

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates quantum satis (1)

only foods in tablet and coated tablet form

Period of application:

from 1 February 2014]

[F5E 551-559 Silicon dioxide – silicates 10 000 (1)

only dried powdered foods

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 10 000 (1)

only dried powdered foods

Period of application:

from 1 February 2014]

(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
11.2 Other sugars and syrups
Group I Additives
E 220-228 Sulphur dioxide — sulphites 40 (3)
E 220-228 Sulphur dioxide — sulphites 70 (3) only treacle and molasses
(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
11.3 Honey as defined in Directive 2001/110/EC
11.4 Table-top sweeteners
11.4.1 Table-top sweeteners in liquid form
Group IV Polyols quantum satis
E 950 Acesulfame K quantum satis
E 951 Aspartame quantum satis
E 952 Cyclamic acid and its Na and Ca salts quantum satis
E 954 Saccharin and its Na, K and Ca salts quantum satis
E 955 Sucralose quantum satis
E 957 Thaumatin quantum satis
E 959 Neohesperidine DC quantum satis
[F3E 960 Steviol glycosides QS (60) ]
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 200-219 Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates 500 (1) (2) only if the water content higher than 75 %
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 407 Carrageenan quantum satis
E 410 Locust bean gum quantum satis
E 412 Guar gum quantum satis
E 413 Tragacanth quantum satis
E 414 Gum arabic (acacia gum) quantum satis
E 415 Xanthan gum quantum satis
E 418 Gellan gum quantum satis
E 422 Glycerol quantum satis
E 440 Pectins quantum satis
E 460(i) Microcrystalline cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
E 466 Carboxy methyl cellulose quantum satis
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
E 575 Glucono-delta-lactone quantum satis
E 640 Glycine and its sodium salt quantum satis
(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
[F3(60): Expressed as steviol equivalents]
11.4.2 Table-top sweeteners in powder form
Group IV Polyols quantum satis
E 950 Acesulfame K quantum satis
E 951 Aspartame quantum satis
E 952 Cyclamic acid and its Na and Ca salts quantum satis
E 954 Saccharin and its Na, K and Ca salts quantum satis
E 955 Sucralose quantum satis
E 957 Thaumatin quantum satis
E 959 Neohesperidine DC quantum satis
[F3E 960 Steviol glycosides QS (60) ]
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 336 Potassium tartrates quantum satis
E 341 Calcium phosphates quantum satis
E 407 Carrageenan quantum satis
E 410 Locust bean gum quantum satis
E 412 Guar gum quantum satis
E 413 Tragacanth quantum satis
E 414 Gum arabic (acacia gum) quantum satis
E 415 Xanthan gum quantum satis
E 418 Gellan gum quantum satis
E 440 Pectins quantum satis
E 460 Cellulose quantum satis
E 461 Methyl cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
E 466 Carboxy methyl cellulose quantum satis
E 468 Cross-linked sodium carboxy methyl cellulose 50 000
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
[F5E 551-559 Silicon dioxide – silicates 10 000 (1)

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 10 000 (1)

Period of application:

from 1 February 2014]

E 575 Glucono-delta-lactone quantum satis
E 576 Sodium gluconate quantum satis
E 577 Potassium gluconate quantum satis
E 578 Calcium gluconate quantum satis
E 640 Glycine and its sodium salt quantum satis
E 1200 Polydextrose quantum satis
E 1521 Polyethylene glycol quantum satis
(1): The additives may be added individually or in combination
[F3(60): Expressed as steviol equivalents]
11.4.3 Table-top sweeteners in tablets
Group IV Polyols quantum satis
E 950 Acesulfame K quantum satis
E 951 Aspartame quantum satis
E 952 Cyclamic acid and its Na and Ca salts quantum satis
E 954 Saccharin and its Na, K and Ca salts quantum satis
E 955 Sucralose quantum satis
E 957 Thaumatin quantum satis
E 959 Neohesperidine DC quantum satis
[F3E 960 Steviol glycosides QS (60) ]
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 296 Malic acid quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 334 Tartaric acid (L(+)-) quantum satis
E 336 Potassium tartrates quantum satis
E 414 Gum arabic (acacia gum) quantum satis
E 440 Pectins quantum satis
E 460 Cellulose quantum satis
E 460(i) Microcrystalline cellulose quantum satis
E 460(ii) Powdered cellulose quantum satis
E 461 Methyl cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
E 466 Carboxy methyl cellulose quantum satis
E 468 Cross-linked sodium carboxy methyl cellulose 50 000
E 470a Sodium, potassium and calcium salts of fatty acids quantum satis
E 470b Magnesium salts of fatty acids quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
[F5E 551-559 Silicon dioxide – silicates quantum satis

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates quantum satis

Period of application:

from 1 February 2014]

E 575 Glucono-delta-lactone quantum satis
E 576 Sodium gluconate quantum satis
E 577 Potassium gluconate quantum satis
E 578 Calcium gluconate quantum satis
E 640 Glycine and its sodium salt quantum satis
E 1200 Polydextrose quantum satis
E 1201 Polyvinylpyrrolidone quantum satis
E 1202 Polyvinylpolypyrrolidone quantum satis
E 1521 Polyethylene glycol quantum satis
[F3(60): Expressed as steviol equivalents]
12 Salts, spices, soups, sauces, salads and protein products
12.1 Salt and salt substitutes
12.1.1 Salt
E 170 Calcium carbonate quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4)
E 535-538 Ferrocyanides 20 (1) (57)
E 500 Sodium carbonates quantum satis
E 504 Magnesium carbonates quantum satis
E 511 Magnesium chloride quantum satis only sea-salt
E 530 Magnesium oxide quantum satis
[F5E 551-559 Silicon dioxide – silicates 10 000

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 10 000

Period of application:

from 1 February 2014

E 554 Sodium aluminium silicate 20 mg/kg carry over in cheese (38)

Only for salt intended for surface treatment of ripened cheese, food category 01.7.2

Period of application:

from 1 February 2014]

(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
(57): The maximum level is expressed as anhydrous potassium ferrocyanide
[F6(38): Expressed as aluminium]
12.1.2 Salt substitutes
Group I Additives
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4)
E 535-538 Ferrocyanides 20 (1) (57)
[F5E 551-559 Silicon dioxide – silicates 20 000

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 20 000

Period of application:

from 1 February 2014]

E 620-625 Glutamic acid — glutamates quantum satis
E 626-635 Ribonucleotides quantum satis
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2 O 5
(57): The maximum level is expressed as anhydrous potassium ferrocyanide
12.2 Herbs, spices, seasonings
12.2.1 Herbs and spices
E 220-228 Sulphur dioxide — sulphites 150 (3) only cinnamon ( Cinnamomum ceylanicum )
E 460 Cellulose quantum satis only when dried
E 470a Sodium, potassium and calcium salts of fatty acids quantum satis only when dried
(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
12.2.2 Seasonings and condiments
Group I Additives
[F5Group II Colours at quantum satis quantum satis

only seasonings, for example curry powder, tandoori

Period of application:

until 31 July 2014

Group II Colours at quantum satis quantum satis (70)

only seasonings, for example curry powder, tandoori

Period of application:

from 1 August 2014]

[F5Group III Colours with combined maximum limit 500

only seasonings, for example curry powder, tandoori

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit 500 (70)

only seasonings, for example curry powder, tandoori

Period of application:

from 1 August 2014]

[F4E 104 Quinoline Yellow 10 (62) only seasonings, for example curry powder, tandoori]
E 160d Lycopene 50
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3) only citrus-juice-based seasonings]

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