Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)
Print Options
PrintThe Whole
Regulation
PrintThe Whole
Annex
PrintThis
Part
only
Changes over time for: Division
PART 1
Timeline of Changes
This timeline shows the different versions taken from EUR-Lex before exit day and during the implementation period as well as any subsequent versions created after the implementation period as a result of changes made by UK legislation.
The dates for the EU versions are taken from the document dates on EUR-Lex and may not always coincide with when the changes came into force for the document.
For any versions created after the implementation period as a result of changes made by UK legislation the date will coincide with the earliest date on which the change (e.g an insertion, a repeal or a substitution) that was applied came into force. For further information see our guide to revised legislation on Understanding Legislation.
Version Superseded: 27/12/2013
Status:
Point in time view as at 01/06/2013.
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, Division
PART 1
.
Changes to Legislation
Revised legislation carried on this site may not be fully up to date. At the current time any known changes or effects made by subsequent legislation have been applied to the text of the legislation you are viewing by the editorial team. Please see ‘Frequently Asked Questions’ for details regarding the timescales for which new effects are identified and recorded on this site.
[PART 1 U.K.
Carriers in food additives
|
E number of the carrier | Name of the carrier | Maximum level | Food additives to which the carrier may be added |
---|
E 1520 | Propane-1, 2-diol (propylene glycol) | 1 000 mg/kg in final food (as carry-over) | Colours, emulsifiers and antioxidants |
E 422 | Glycerol | quantum satis | All food additives |
E 420 | Sorbitol |
E 421 | Mannitol |
E 953 | Isomalt |
E 965 | Maltitol |
E 966 | Lactitol |
E 967 | Xylitol |
E 968 | Erythritol |
E 400 – E 404 | Alginic acid – alginates (Table 7 of Part 6) |
E 405 | Propane-1, 2-diol alginate |
E 406 | Agar |
E 407 | Carrageenan |
E 410 | Locust bean gum |
E 412 | Guar gum |
E 413 | Tragacanth |
E 414 | Gum arabic (acacia gum) |
E 415 | Xanthan gum |
E 440 | Pectins |
E 432 – E 436 | Polysorbates (Table 4 of Part 6) | quantum satis | Antifoaming agents |
E 442 | Ammoniumphosphatides | quantum satis | Antioxidants |
E 460 | Cellulose | quantum satis | All food additives |
E 461 | Methyl cellulose |
E 462 | Ethyl cellulose |
E 463 | Hydroxypropyl cellulose |
E 464 | Hydroxypropyl methyl cellulose |
E 465 | Ethyl methyl cellulose |
E 466 | Carboxy methyl cellulose, Sodium carboxy methyl cellulose, Cellulose gum |
E 322 | Lecithins | quantum satis | Colours and fat-soluble antioxidants |
E 432 – E 436 | Polysorbates (Table 4 of Part 6) |
E 470b | Magnesium salts of fatty acids |
E 471 | Mono- and diglycerides of fatty acids |
E 472a | Acetic acid esters of mono- and diglycerides of fatty acids |
E 472c | Citric acid esters of mono- and diglycerides of fatty acids |
E 472e | Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
E 473 | Sucrose esters of fatty acids |
E 475 | Polyglycerol esters of fatty acids |
E 491 – E 495 | Sorbitan esters (Table 5 of Part 6) | quantum satis | Colours and antifoaming agents |
E 1404 | Oxidised starch | quantum satis | All food additives |
E 1410 | Monostarch phosphate |
E 1412 | Distarch phosphate |
E 1413 | Phosphated distarch phosphate |
E 1414 | Acetylated distarch phosphate |
E 1420 | Acetylated starch |
E 1422 | Acetylated distarch adipate |
E 1440 | Hydroxy propyl starch |
E 1442 | Hydroxy propyl distarch phosphate |
E 1450 | Starch sodium octenyl succinate |
E 1451 | Acetylated oxidised starch |
E 170 | Calcium carbonate |
E 263 | Calcium acetate |
E 331 | Sodium citrates |
E 332 | Potassium citrates |
E 341 | Calcium phosphates |
E 501 | Potassium carbonates |
E 504 | Magnesium carbonates |
E 508 | Potassium chloride |
E 509 | Calcium chloride |
E 511 | Magnesium chloride |
E 514 | Sodium sulphates |
E 515 | Potassium sulphates |
E 516 | Calcium sulphate |
E 517 | Ammonium sulphate |
E 577 | Potassium gluconate |
E 640 | Glycine and its sodium salt |
E 1505 | Triethyl citrate |
E 1518 | Glyceryl triacetate (triacetin) |
E 551 | Silicon dioxide | quantum satis | Emulsifiers and colours |
E 552 | Calcium silicate |
E 553b | Talc | 50 mg/kg in the colour preparation | Colours |
E 901 | Beeswax, white and yellow | quantum satis | Colours |
E 1200 | Polydextrose | quantum satis | All food additives |
E 1201 | Polyvinylpyrrolidone | quantum satis | Sweeteners |
E 1202 | Polyvinylpolypyrrolidone |
E 322 | Lecithins | quantum satis | Glazing agents for fruit |
E 432 – E 436 | Polysorbates |
E 470a | Sodium, potassium and calcium salts of fatty acids |
E 471 | Mono- and diglycerides of fatty acids |
E 491 – E 495 | Sorbitan esters |
E 570 | Fatty acids |
E 900 | Dimethyl polysiloxane |
E 1521 | Polyethylene glycol | quantum satis | Sweeteners |
E 425 | Konjac | quantum satis | All food additives |
E 459 | Beta-cyclodextrin | 1 000 mg/kg in final food | All food additives |
E 468 | Crosslinked sodium carboxy methyl cellulose
Cross-linked cellulose gum
| quantum satis | Sweeteners |
E 469 | Enzymatically hydrolysed carboxymethylcellulose
Enzymatically hydrolysed cellulose gum
| quantum satis | All food additives |
E 555 | Potassium aluminium silicate | 90 % relative to the pigment | In E 171 titanium dioxide and E 172 iron oxides and hydroxides |
Back to top