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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 2001 - 2250

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Version Superseded: 15/05/2023

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Point in time view as at 31/01/2020.

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 2001 - 2250. Help about Changes to Legislation

ANNEX II Table 34: rows 2001 - 2250

[F1E 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
[F2E 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
[F3E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis ]
E 468 Cross-linked sodium carboxy methyl cellulose 50 000
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
[F4E 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
[F5E 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
[F2(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
[F2E 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
[F3E 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
[F3E 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
[F4E 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
[F6E 641 L-leucine 50 000 ]
[F5E 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
[F2(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
[F7E 534 Iron tartrate 110 (92) ]
[F4E 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
[F8(38): Expressed as aluminium]
[F7(92): Expressed on dry matter]
12.1.2 Salt substitutes
Group I Additives
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4)
[F7E 534 Iron tartrate 110 (92) ]
E 535-538 Ferrocyanides 20 (1) (57)
[F4E 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
[F7(92): Expressed on dry matter]
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
[F4Group 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]

[F4Group 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]

[F9E 104 Quinoline Yellow 10 (62) only seasonings, for example curry powder, tandoori]
E 160d Lycopene 50
[F10E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 000 (1) (2) ]
E 220-228 Sulphur dioxide — sulphites 200 (3) only citrus-juice-based seasonings
[F11E 310-321 Propyl gallate, TBHQ, BHA and BHT 200 (1) (13) ]
E 392 Extracts of rosemary 200 (41) (46)
[F4E 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
[F9(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III]
[F8(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]
[F1212.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)]
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
[F9E 104 Quinoline Yellow 10 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 50 (61)
E 124 Ponceau 4R, Cochineal Red A 35 (61) ]
[F10E 200-213 Sorbic acid – potassium sorbate; 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
[F13E 960 Steviol glycosides 120 (60) ]
E 961 Neotame 12
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50)
[F5E 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
[F13(60): Expressed as steviol equivalents]
[F9(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
[F10E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 500 (1) (2) only liquid soups and broths (excluding canned)]
[F11E 310-320 Propyl gallate, 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
[F2E 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
[F5E 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
[F2(60): Expressed as steviol equivalents]
12.6 Sauces
Group I Additives
Group II Colours at quantum satis quantum satis excluding tomato-based sauces
[F4Group 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
[F9E 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
[F10E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only emulsified sauces with a fat content of 60 % or more
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only emulsified sauces with a fat content of less than 60 %]
[F10E 200-213 Sorbic acid – potassium sorbate; 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 – potassium sorbate; 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
[F11E 310-320 Propyl gallate, 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
[F14E 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)
[F15E 476 Polyglycerol polyricinoleate 4 000 only emulsified sauces]
E 491-495 Sorbitan esters 5 000 (1) only emulsified sauces
E 950 Acesulfame K 350
E 951 Aspartame 350 ]

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