[[[ 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 months; jamón curado, paleta curada, lomo embuchado and 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 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 of the production process, expressed as NaNO 2 or NaNO 3] |
(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 |
[08.3.4.3 | 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, expressed as NaNO 2 or NaNO 3] |
[(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3] |
(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 per kg |
E 220-228 | Sulphur dioxide — sulphites | 200 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg |
E 220-228 | Sulphur dioxide — sulphites | 300 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg] |
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 | (90) | Only fresh, frozen or deep-frozen crustaceans] |
(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 |
[(90): As a residue in the meat] |
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 based on Theragra chalcogramma , Pollachius virens and Clupea harengus |
Group III | Colours with combined maximum limit | 500 | (84) | only surimi and similar products and salmon substitutes based on Theragra chalcogramma , Pollachius virens and Clupea harengus] |
[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 salmon substitutes based on Theragra chalcogramma , Pollachius virens and Clupea harengus] |
[[E 120 | Carminic acid, Carmine] | 100 | (35) (85) | 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 salmon substitutes based on Theragra chalcogramma , Pollachius virens and Clupea harengus] |
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 160b(i) | Annatto bixin | 10 | (94) | only smoked fish |
E 160b(i) | Annatto bixin | 30 | (94) | only surimi and similar products and salmon substitutes |
E 160b(ii) | Annatto norbixin | 10 | (94) | only smoked fish |
E 160b(ii) | Annatto norbixin | 30 | (94) | only surimi and similar products and salmon substitutes] |
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 | Carminic acid, Carmine] | 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 | Carminic acid, Carmine] | 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 |
[E 171 | Titanium dioxide | quantum satis | | Only smoked fish] |
[E 172 | Iron oxides and hydroxides | quantum satis | | Only smoked fish] |
E 163 | Anthocyanins | quantum satis | (37) | only smoked fish |
[E 160d | Lycopene | 10 | | only salmon substitutes based on Theragra chalcogramma , Pollachius virens and Clupea harengus] |
E 160d | Lycopene | 30 | | only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish |
[E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | aspic] |
[E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 200 | (1) (2) | only salted, dried fish |
E 200-213 | Sorbic acid – potassium sorbate; 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 – potassium sorbate; Benzoic acid – benzoates | 6 000 | (1) (2) | only cooked Crangon crangon and Crangon vulgaris] |
E 210-213 | Benzoic acid — benzoates | 1 000 | (1) (2) | only cooked crustaceans and molluscs |
[E 210-213 | Benzoic acid — benzoates | 1 500 | (1) (2) | only cooked shrimps in brine] |
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 per kg] |
[E 220-228 | Sulphur dioxide — sulphites | 180 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg] |
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 per kg] |
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 | 15 | (46) | only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10 % |
E 392 | Extracts of rosemary | 150 | (41) (46) | only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 %] |
[E 450 | Diphosphates | 5 000 | (4), (79) | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting
Period of application:
from 31 December 2013
|
E 451 | Triphosphates | 5 000 | (4), (79) | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting
Period of application:
from 31 December 2013
|
E 452 | Polyphosphates | 5 000 | (4), (79) | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting
Period of application:
from 31 December 2013]
|
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 |
[E 960a and E 960c | Steviol glycosides | 200 | (1) (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 969 | Advantame | 3 | | 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 |
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid |
(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] |
(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 |
[(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 |
[(60): Expressed as steviol equivalents] |
[(63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III] |
[(79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination] |
[(84): Maximum limit for aluminium coming from aluminium lakes of [E 120 carminic acid, carmine] 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 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 |
(85): Maximum limit for aluminium coming from aluminium lakes of [E 120 carminic acid, carmine] 2 mg/kg only in fish paste. 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] |
[(94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.] |
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 | (86) | except Sturgeons' eggs (Caviar)] |
[E 104 | Quinoline Yellow | 200 | (61) | except Sturgeons’ eggs (Caviar) |
E 110 | Sunset Yellow FCF/Orange Yellow S | 200 | (61) | except Sturgeons’ eggs (Caviar)] |
[E 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]
|
[E 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 – potassium sorbate; 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 |
[(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] |
[(68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013] |
[(86): Maximum limit for aluminium coming from aluminium lakes of [E 120 carminic acid, carmine] 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 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] |
10 | Eggs and egg products |
10.1 | Unprocessed eggs |
[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.
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]
|
| [ (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 |
[The 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 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only dehydrated and concentrated frozen and deep-frozen egg products] |
[E 200-213 | Sorbic acid – potassium sorbate; 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 475 | Polyglycerol esters of fatty acids | 1 000 | | |
[E 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]
|
[E 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 | | only dried egg white] |
(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 |
[(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 |
[E 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]
|
[E 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 |