[ [E 969 | Advantame | quantum satis' | | ] |
E 1200 | Polydextrose | quantum satis | | |
E 1521 | Polyethylene glycol | quantum satis | | |
(1): The additives may be added individually or in combination |
[(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 | | |
[E 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, Cellulose gel | 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 | Sodium carboxy methyl cellulose, Cellulose gum | 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 | | |
[E 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 969 | Advantame | quantum satis | | ] |
E 1200 | Polydextrose | quantum satis | | |
E 1201 | Polyvinylpyrrolidone | quantum satis | | |
E 1202 | Polyvinylpolypyrrolidone | quantum satis | | |
E 1521 | Polyethylene glycol | quantum satis | | |
[(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 | | |
[E 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 |
[(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) | |
[E 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 | | | |
[Group 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]
|
[Group 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]
|
[E 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 |
E 310-321 | Gallates, TBHQ, BHA and BHT | 200 | (1) (13) | |
E 392 | Extracts of rosemary | 200 | (41) (46) | |
[E 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 |
[(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III] |
[(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 | | |
[E 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) | |
[E 969 | Advantame | 4 | | ] |
(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 |
[(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 |
[E 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 |
[E 969 | Advantame | 2 | | 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 |
[(60): Expressed as steviol equivalents] |
12.6 | Sauces |
Group I | Additives | | | |
Group II | Colours at quantum satis | quantum satis | | excluding tomato-based sauces |
[Group 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 | | |
[E 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 423 | Octenyl succinic acid modified gum arabic | 10 000 | | ] |
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 | | |
[E 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) | |
[E 969 | Advantame | 4 | | ] |
(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 |
[(60): Expressed as steviol equivalents] |
[(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] |
[(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 |
[E 969 | Advantame | 4 | | 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] |