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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 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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