E number of the added food additive | Name of the added food additive | Maximum level | Food additive preparations to which the food additive may be added |
---|
Table 1 | | quantum satis | All food additive preparations |
E 200 – E 203 | Sorbic acid — sorbates (Table 2 of Part 6) | 1 500 mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acid | Colour preparations |
E 210 | Benzoic acid |
E 211 | Sodium benzoate |
E 212 | Potassium benzoate |
E 220 – E 228 | Sulphur dioxide — sulphites (Table 3 of Part 6) | 100 mg/kg in the preparation and 2 mg/kg expressed as SO 2 in the final product as calculated | Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) |
E 320 | Butylated hydroxyanisole (BHA) | 20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination) | Emulsifiers containing fatty acids |
E 321 | Butylated hydroxytoluene (BHT) |
E 338 | Phosphoric acid | 40 000 mg/kg singly or in combination in the preparation (expressed as P 2 O 5 ) | Preparations of the colour E 163 anthocyanins |
E 339 | Sodium phosphates |
E 340 | Potassium phosphates |
E 343 | Magnesium phosphates |
E 450 | Diphosphates |
E 451 | Triphosphates |
E 341 | Calcium phosphates | 40 000 mg/kg in the preparation (expressed as P 2 O 5 ) | Colour and emulsifier preparations |
10 000 mg/kg in the preparation (expressed as P 2 O 5 ) | Polyol preparations |
10 000 mg/kg in the preparation (expressed as P 2 O 5 ) | E 412 guar gum preparations |
E 392 | Extracts of rosemary | 1 000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol | Colour preparations |
E 416 | Karaya gum | 50 000 mg/kg in the preparation, 1 mg/kg in final product | Colour preparations |
[E 432 – E 436 | Polysorbates | quantum satis | Preparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruit] |
E 473 | Sucrose esters of fatty acids | quantum satis | Preparations of colours and fat soluble antioxidants |
E 475 | Polyglycerol esters of fatty acids | quantum satis | Preparations of colours and fat soluble antioxidants |
E 476 | Polyglycerol polyricinoleate | 50 000 mg/kg in the preparation, 500 mg/kg in final food | As emulsifier in preparations of colours used in:
Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines)
Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)
|
E 491 – E 495 | Sorbitan esters (Table 5 of Part 6) | quantum satis | Preparations of colours, anti-foaming agents and glazing agents for fruit |
E 551 | Silicon dioxide | 50 000 mg/kg in the preparation | Dry powdered colour preparations |
10 000 mg/kg in the preparation | E 508 potassium chloride and E 412 guar gum preparations |
E 551 | Silicon dioxide | 50 000 mg/kg in the preparation | Dry powdered preparations of emulsifiers |
E 552 | Calcium silicate |
E 551 | Silicon dioxide | 10 000 mg/kg in the preparation | Dry powdered preparations of polyols |
E 552 | Calcium silicate |
E 553a | Magnesium silicate |
E 553b | Talc |
[E 551 | Silicon dioxide | 5 000 mg/kg in the preparation | E 1209 polyvinyl alcohol-polyethylene glycol- graft -co-polymer] |
[E 551 | Silicon dioxide | 30 000 mg/kg in the preparation | Dry powdered extracts of rosemary (E 392)] |
E 900 | Dimethyl polysiloxane | 200 mg/kg in the preparation, 0,2 mg/l in final food | Colour preparations of E 160 a carotenes, E 160 b annatto, bixin, norbixin, E 160 c Paprika extract, capsanthin, capsorubin, E 160 d lycopene and E 160 e beta-apo-8′-carotenal |
E 903 | Carnauba wax | 130 000 mg/kg in the preparation, 1 200 mg/kg in final product from all sources | As stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum |