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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 2001 - 2250

[F1E 310-321 Gallates, TBHQ, BHA and BHT 200 (1) (13)
E 392 Extracts of rosemary 200 (41) (46)
[F2E 551-559 Silicon dioxide – silicates 30 000 (1)

only seasoning

Period of application:

until 31 January 2014

E 551-553 Silicon dioxide – silicates 30 000 (1)

only seasoning

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
(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
(13): Maximum limit expressed on fat
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
[F3(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III]
[F4(70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
12.3 Vinegars
Group I Additives
E 150a-d Caramels quantum satis
E 220-228 Sulphur dioxide — sulphites 170 (3) only fermentation vinegar
(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
12.4 Mustard
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 300
Group IV Polyols quantum satis
[F3E 104 Quinoline Yellow 10 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 50 (61)
E 124 Ponceau 4R, Cochineal Red A 35 (61) ]
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2)
E 220-228 Sulphur dioxide — sulphites 250 (3) excluding Dijon mustard
E 220-228 Sulphur dioxide — sulphites 500 (3) only Dijon mustard
E 392 Extracts of rosemary 100 (41) (46)
E 950 Acesulfame K 350
E 951 Aspartame 350
E 954 Saccharin and its Na, K and Ca salts 320 (52)
E 955 Sucralose 140
E 959 Neohesperidine DC 50
E 961 Neotame 12
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50)
(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
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
[F3(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]
12.5 Soups and broths
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 50
E 160d Lycopene 20
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 500 (1) (2) only liquid soups and broths (excluding canned)
E 310-320 Gallates, TBHQ and BHA 200 (1) (13) only dehydrated soups and broths
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 3 000 (1) (4)
E 363 Succinic acid 5 000
E 392 Extracts of rosemary 50 (46)
E 427 Cassia gum 2 500 only dehydrated soups and broths
E 432-436 Polysorbates 1 000 (1) only soups
E 473-474 Sucrose esters of fatty acids — sucroglycerides 2 000 (1)
E 900 Dimethyl polysiloxane 10
E 950 Acesulfame K 110 only energy-reduced soups
E 951 Aspartame 110 only energy-reduced soups
E 954 Saccharin and its Na, K and Ca salts 110 (52) only energy-reduced soups
E 955 Sucralose 45 only energy-reduced soups
E 959 Neohesperidine DC 50 only energy-reduced soups
[F5E 960 Steviol glycosides 40 (60) only energy-reduced soups]
E 961 Neotame 5 only energy-reduced soups
E 962 Salt of aspartame-acesulfame 110 (11)b (49) (50) only energy-reduced soups
(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
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(13): Maximum limit expressed on fat
(46): As the sum of carnosol and carnosic acid
[F5(60): Expressed as steviol equivalents]
12.6 Sauces
Group I Additives
Group II Colours at quantum satis quantum satis excluding tomato-based sauces
[F2Group III Colours with combined maximum limit 500

including pickles, relishes, chutney and picalilli; excluding tomato-based sauces

Period of application:

until 31 July 2014

Group III Colours with combined maximum limit 500 (65)

including pickles, relishes, chutney and picalilli; excluding tomato-based sauces

Period of application:

from 1 August 2014]

Group IV Polyols quantum satis
[F3E 104 Quinoline Yellow 20 (64) including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 110 Sunset Yellow FCF/Orange Yellow S 30 (64) only in pickles and piccalilli]
E 160d Lycopene 50 excluding tomato-based sauces
E 200-203 Sorbic acid — sorbates 2 000 (1) (2) only emulsified sauces with a fat content of less than 60 %
E 200-203 Sorbic acid — sorbates 1 000 (1) (2) only emulsified sauces with a fat content of 60 % or more
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 000 (1) (2) only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 2 000 (1) (2) only emulsified sauces with a fat content of less than 60 %
E 210-213 Benzoic acid — benzoates 1 000 (1) (2) only emulsified sauces with a fat content of less than 60 %
E 210-213 Benzoic acid — benzoates 500 (1) (2) only emulsified sauces with a fat content of 60 % or more
E 310-320 Gallates, TBHQ and BHA 200 (1) (13)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 75 only emulsified sauces
E 392 Extracts of rosemary 100 (41) (46)
E 427 Cassia gum 2 500
E 405 Propane-1, 2-diol alginate 8 000
E 416 Karaya gum 10 000 only emulsified sauces
E 426 Soybean hemicellulose 30 000 only emulsified sauces
E 432-436 Polysorbates 5 000 (1) only emulsified sauces
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1)
E 476 Polyglycerol polyricinoleate 4 000 only dressings
E 491-495 Sorbitan esters 5 000 (1) only emulsified sauces
E 950 Acesulfame K 350
E 951 Aspartame 350
E 954 Saccharin and its Na, K and Ca salts 160 (52)
E 955 Sucralose 450
E 959 Neohesperidine DC 50
[F5E 960 Steviol glycosides 120 (60) except soy-bean sauce (fermented and non-fermented)
E 960 Steviol glycosides 175 (60) only soy-bean sauce (fermented and non-fermented)]
E 961 Neotame 12
E 961 Neotame 2 only as flavour enhancer
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50)
(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
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(13): Maximum limit expressed on fat
(46): As the sum of carnosol and carnosic acid
[F5(60): Expressed as steviol equivalents]
[F3(64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III]
[F4(65): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
12.7 Salads and savoury-based sandwich spreads
Group I Additives
Group II Colours at quantum satis quantum satis
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 1 500 (1) (2)
E 950 Acesulfame K 350 only Feinkostsalat
E 951 Aspartame 350 only Feinkostsalat
E 954 Saccharin and its Na, K and Ca salts 160 (52) only Feinkostsalat
E 955 Sucralose 140 only Feinkostsalat
E 959 Neohesperidine DC 50 only Feinkostsalat
E 961 Neotame 12 only Feinkostsalat
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50) only Feinkostsalat
(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
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
12.8 Yeast and yeast products
Group I Additives
E 491-495 Sorbitan esters quantum satis only dry yeast and yeast for baking
12.9 Protein products, excluding products covered in category 1.8
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 100 only meat and fish analogues based on vegetable proteins
[F3E 104 Quinoline Yellow 10 (61) only meat and fish analogues based on vegetable proteins
E 110 Sunset Yellow FCF/Orange Yellow S 20 (61) only meat and fish analogues based on vegetable proteins
E 124 Ponceau 4R, Cochineal Red A 10 (61) only meat and fish analogues based on vegetable proteins]
E 160d Lycopene 30 only meat and fish analogues based on vegetable proteins
E 200-203 Sorbic acid — sorbates 2 000 (1) (2) only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein
E 220-228 Sulphur dioxide — sulphites 200 (3) only analogues of meat, fish, crustaceans and cephalopods
E 220-228 Sulphur dioxide — sulphites 50 (3) only gelatine
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4) only vegetable protein drinks
E 959 Neohesperidine DC 5 only vegetable protein products, only as flavour enhancer
(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
[F3(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]
13 Foods intended for particular nutritional uses as defined by Directive 2009/39/EC
13.1 Foods for infants and young children
INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions
E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC
13.1.1 Infant formulae as defined by Directive 2006/141/EC
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
E 270 Lactic acid quantum satis only L(+)-form
E 304(i) L-ascorbyl palmitate 10
E 306 Tocopherol-rich extract 10 (16)
E 307 Alpha-tocopherol 10 (16)
E 308 Gamma-tocopherol 10 (16)
E 309 Delta-tocopherol 10 (16)
E 322 Lecithins 1 000 (14)
E 330 Citric acid quantum satis
E 331 Sodium citrates 2 000 (43)
E 332 Potassium citrates (43)
E 338 Phosphoric acid 1 000 (4) (44)
E 339 Sodium phosphates 1 000 (4) (15)
E 340 Potassium phosphates (4) (15)
E 412 Guar gum 1 000 only where the liquid product contains partially hydrolysed proteins
E 471 Mono- and diglycerides of fatty acids 4 000 (14)
E 472c Citric acid esters of mono- and diglycerides of fatty acids 7 500 (14) only when sold as powder
E 472c Citric acid esters of mono- and diglycerides of fatty acids 9 000 (14) only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473 Sucrose esters of fatty acids 120 (14) only products containing hydrolysed proteins, peptides or amino acids
(4): The maximum level is expressed as P 2 O 5
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination
(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
13.1.2 Follow-on formulae as defined by Directive 2006/141/EC
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
E 270 Lactic acid quantum satis only L(+)-form
E 304(i) L-ascorbyl palmitate 10
E 306 Tocopherol-rich extract 10 (16)
E 307 Alpha-tocopherol 10 (16)
E 308 Gamma-tocopherol 10 (16)
E 309 Delta-tocopherol 10 (16)
E 322 Lecithins 1 000 (14)
E 330 Citric acid quantum satis
E 331 Sodium citrates 2 000 (43)
E 332 Potassium citrates quantum satis (43)
E 338 Phosphoric acid (4) (44)
E 339 Sodium phosphates 1 000 (4) (15)
E 340 Potassium phosphates (4) (15)
E 407 Carrageenan 300 (17)
E 410 Locust bean gum 1 000 (17)
E 412 Guar gum 1 000 (17)
E 440 Pectins 5 000 only acidified follow-on formulae
E 471 Mono- and diglycerides of fatty acids 4 000 (14)
E 472c Citric acid esters of mono- and diglycerides of fatty acids 7 500 (14) only when sold as powder
E 472c Citric acid esters of mono- and diglycerides of fatty acids 9 000 (14) only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473 Sucrose esters of fatty acids 120 (14) only products containing hydrolysed proteins, peptides or amino acids
(4): The maximum level is expressed as P 2 O 5
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination
(17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff
(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 170 Calcium carbonate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 260 Acetic acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
[F6E 261 Potassium acetates quantum satis

only processed cereal-based foods and baby foods, only for pH adjustment

Period of application:

From 6 February 2013]

E 262 Sodium acetates quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 263 Calcium acetate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 270 Lactic acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 296 Malic acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 300 L-ascorbic acid 200 (18) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 301 Sodium L-ascorbate 200 (18) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 302 Calcium L-ascorbate 200 (18) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 304(i) L-ascorbyl palmitate 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 306 Tocopherol-rich extract 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 307 Alpha-tocopherol 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 308 Gamma-tocopherol 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 309 Delta-tocopherol 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 322 Lecithins 10 000 only biscuits and rusks, cereal-based foods, baby foods
E 325 Sodium lactate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 326 Potassium lactate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 327 Calcium lactate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 330 Citric acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 331 Sodium citrates quantum satis only processed cereal-based foods and baby foods, only for pH adjustment]

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