Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilShow full title

ANNEX I U.K.

Functional classes of food additives in foods and of food additives in food additives and food enzymes

1.

‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;

2.

‘colours’ are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;

3.

‘preservatives’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;

4.

‘antioxidants’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;

5.

‘carriers’ are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;

6.

‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;

7.

‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;

8.

‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;

9.

‘anti-foaming agents’ are substances which prevent or reduce foaming;

10.

‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;

11.

‘emulsifiers’ are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;

12.

‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

13.

‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;

14.

‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;

15.

‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;

16.

‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;

17.

‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;

18.

‘humectants’ are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;

19.

‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;

20.

‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;

21.

‘propellants’ are gases other than air which expel a foodstuff from a container;

22.

‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;

23.

‘sequestrants’ are substances which form chemical complexes with metallic ions;

24.

‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;

25.

‘thickeners’ are substances which increase the viscosity of a foodstuff;

26.

‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality[F1 ;]

27.

[F2 ‘ contrast enhancers ’ are substances which, when applied to the external surface of fruit or vegetables following depigmentation of predefined parts (e.g. by laser treatment), help to distinguish these parts from the remaining surface by imparting colour following interaction with certain components of the epidermis.]

Textual Amendments

F1 Substituted by Commission Regulation (EU) No 510/2013 of 3 June 2013 amending Annexes I, II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of iron oxides and hydroxides (E 172), hydroxypropyl methyl cellulose (E 464) and polysorbates (E 432-436) for marking of certain fruits (Text with EEA relevance).

F2 Inserted by Commission Regulation (EU) No 510/2013 of 3 June 2013 amending Annexes I, II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of iron oxides and hydroxides (E 172), hydroxypropyl methyl cellulose (E 464) and polysorbates (E 432-436) for marking of certain fruits (Text with EEA relevance).

[F3 ANNEX II U.K. Union list of food additives approved for use in foods and conditions of use

Textual Amendments

F3 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).

PART A U.K.

1. Introduction U.K.

This Union list includes:

• [F4 the name of the food additive and its E-number; as an alternative more specific E-numbers and names listed in Commission Regulation (EU) No 231/2012 (1) may be used, excluding synonyms, if the named food additives have indeed been added to a certain food,]

• the foods to which the food additive may be added,

• the conditions under which the food additive may be used,

• restrictions on the sale of the food additive directly to the final consumer.

Textual Amendments

F4 Substituted by Commission Regulation (EU) 2015/647 of 24 April 2015 amending and correcting Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

2. General provisions on listed food additives and conditions of use U.K.

[F4 1. Only the substances listed in Part B, as specified by Regulation (EU) No 231/2012, may be used as additives in foods, unless more specifically provided for in Part E.] U.K.

2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex. U.K.

3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex. U.K.

[F5 4. Aluminium lakes prepared from all colours listed in Table 1 of Part B are authorised until 31 July 2014 . U.K.

From 1 August 2014 only aluminium lakes prepared from the colours listed in Table 3 of this Part A are authorised and only in those food categories where provisions on maximum limits on aluminium coming from lakes are explicitly stated in Part E.]

Textual Amendments

F5 Substituted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

[F4 5. The colours E 123, E 127, E 160b, E 161g, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.] U.K.

6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation. U.K.

7. When labelled ‘ for food use ’ , nitrite may be sold only in a mixture with salt or a salt substitute. U.K.

8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours. U.K.

Table 1

Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

a OJ L 10, 12.1.2002, p. 47 .
b OJ L 164, 26.6.2009, p. 45 .
c OJ L 10, 12.1.2002, p. 53 .
d OJ L 124, 20.5.2009, p. 21 .
[F6 1	Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004]
2	Honey as defined in Council Directive 2001/110/EC a
3	Non-emulsified oils and fats of animal or vegetable origin
4	Butter
5	Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)
6	Unflavoured fermented milk products, not heat-treated after fermentation
7	Unflavoured buttermilk (excluding sterilised buttermilk)
8	Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council b and spring water and all other bottled or packed waters
9	Coffee (excluding flavoured instant coffee) and coffee extracts
10	Unflavoured leaf tea
11	Sugars as defined in Council Directive 2001/111/EC c
12	Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council d

Table 2

Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

a OJ L 15, 17.1.2002, p. 19 .
b OJ L 10, 12.1.2002, p. 58 .
c OJ L 10, 12.1.2002, p. 67 .
d OJ L 197, 3.8.2000, p. 19 .
e OJ L 299, 16.11.2007, p. 1 .
f OJ L 39, 13.2.2008, p. 16 .
g OJ L 149, 14.6.1991, p. 1 .
1	Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
2	All bottled or packed waters
3	Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)
4	Chocolate milk
5	Fermented milk (unflavoured)
6	Preserved milks as mentioned in Council Directive 2001/114/EC a (unflavoured)
7	Buttermilk (unflavoured)
8	Cream and cream powder (unflavoured)
9	Oils and fats of animal or vegetable origin
10	Ripened and unripened cheese (unflavoured)
11	Butter from sheep and goats’ milk
12	Eggs and egg products as defined in Regulation (EC) No 853/2004
13	Flour and other milled products and starches
14	Bread and similar products
15	Pasta and gnocchi
16	Sugar including all mono- and disaccharides
17	Tomato paste and canned and bottled tomatoes
18	Tomato-based sauces
19	Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC b and vegetable juice and vegetable nectars
20	Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms
21	Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC c ; crème de pruneaux
22	Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients
23	Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council d
24	Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products
25	Salt, salt substitutes, spices and mixtures of spices
26	Wine and other products covered by Council Regulation (EC) No 1234/2007 e , as listed in its Annex I, Part XII
27	Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council f , spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively
28	Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 g
29	Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII
30	Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children
31	Honey as defined in Directive 2001/110/EC
32	Malt and malt products

[F7 Table 3

Colours which may be used in the form of lakes

E-number	Name
E 100	Curcumin
[F8 E 101	Riboflavins]
E 102	Tartrazine
E 104	Quinoline Yellow
E 110	Sunset Yellow FCF/Orange Yellow S
E 120	Cochineal, Carminic acid, Carmines
E 122	Azorubine, Carmoisine
E 123	Amaranth
E 124	Ponceau 4R, Cochineal Red A
E 127	Erythrosine
E 129	Allura Red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 141	Copper complexes of chlorophylls and chlorophyllins
E 142	Green S
[F9 E 151	Brilliant Black PN]
E 155	Brown HT
E 163	Anthocyanins
E 180	Litholrubine BK]

PART B U.K. LIST OF ALL ADDITIVES

1. Colours U.K.

a The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).
b Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council ( OJ L 109, 30.4.2009, p. 10 ).
E-number	Name
E 100	Curcumin
E 101	Riboflavins
E 102	Tartrazine
E 104	Quinoline Yellow
E 110	Sunset Yellow FCF/Orange Yellow S
E 120	Cochineal, Carminic acid, Carmines
E 122	Azorubine, Carmoisine
E 123	Amaranth
E 124	Ponceau 4R, Cochineal Red A
E 127	Erythrosine
E 129	Allura Red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 140	Chlorophylls and chlorophyllins
E 141	Copper complexes of chlorophylls, chlorophyllins
E 142	Green S
E 150a	Plain caramel a
E 150b	Caustic sulphite caramel
E 150c	Ammonia caramel
E 150d	Sulphite ammonia caramel
[F9 E 151	Brilliant Black PN]
E 153	Vegetable carbon
E 155	Brown HT
E 160a	Carotenes
E 160b	Annatto, Bixin, Norbixin
E 160c	Paprika extract, capsanthin, capsorubin
E 160d	Lycopene
E 160e	Beta-apo-8′-carotenal (C 30)
E 161b	Lutein
E 161g	Canthaxanthin b
E 162	Beetroot Red, betanin
E 163	Anthocyanins
E 170	Calcium carbonate
E 171	Titanium dioxide
E 172	Iron oxides and hydroxides
E 173	Aluminium
E 174	Silver
E 175	Gold
E 180	Litholrubine BK

2. Sweeteners U.K.

E-number	Name
E 420	Sorbitols
E 421	Mannitol
E 950	Acesulfame K
E 951	Aspartame
E 952	Cyclamates
E 953	Isomalt
E 954	Saccharins
E 955	Sucralose
E 957	Thaumatin
E 959	Neohesperidine DC
[F10 E 960	Steviol glycosides]
E 961	Neotame
E 962	Salt of aspartame-acesulfame
[F11 E 964	Polyglycitol syrup]
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol
[F12 E 969	Advantame]

3. Additives other than colours and sweeteners U.K.

a Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
b [F7 authorised until 31 January 2014 .
c authorised until 31 May 2013 .]
d [F13 Period of application: From 6 February 2013 .]
E-number	Name
E 170	Calcium carbonate
[F2 E 172	Iron oxides and hydroxides]
E 200	Sorbic acid
E 202	Potassium sorbate
E 203	Calcium sorbate
E 210	Benzoic acid a
E 211	Sodium benzoate a
E 212	Potassium benzoate a
E 213	Calcium benzoate a
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite
E 234	Nisin
E 235	Natamycin
E 239	Hexamethylene tetramine
E 242	Dimethyl dicarbonate
[F14 E 243	Ethyl lauroyl arginate]
E 249	Potassium nitrite
E 250	Sodium nitrite
E 251	Sodium nitrate
E 252	Potassium nitrate
E 260	Acetic acid
[F15 E 261	Potassium acetates] d
E 262	Sodium acetates
E 263	Calcium acetate
E 270	Lactic acid
E 280	Propionic acid
E 281	Sodium propionate
E 282	Calcium propionate
E 283	Potassium propionate
E 284	Boric acid
E 285	Sodium tetraborate (borax)
E 290	Carbon dioxide
E 296	Malic acid
E 297	Fumaric acid
E 300	Ascorbic acid
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Fatty acid esters of ascorbic acid
E 306	Tocopherol-rich extract
E 307	Alpha-tocopherol
E 308	Gamma-tocopherol
E 309	Delta-tocopherol
E 310	Propyl gallate
E 311	Octyl gallate
E 312	Dodecyl gallate
E 315	Erythorbic acid
E 316	Sodium erythorbate
E 319	Tertiary-butyl hydroquinone (TBHQ)
E 320	Butylated hydroxyanisole (BHA)
E 321	Butylated hydroxytoluene (BHT)
E 322	Lecithins
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates
E 332	Potassium citrates
E 333	Calcium citrates
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
E 336	Potassium tartrates
E 337	Sodium potassium tartrate
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 350	Sodium malates
E 351	Potassium malate
E 352	Calcium malates
E 353	Metatartaric acid
E 354	Calcium tartrate
E 355	Adipic acid
E 356	Sodium adipate
E 357	Potassium adipate
E 363	Succinic acid
E 380	Triammonium citrate
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
E 392	Extracts of rosemary
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
E 404	Calcium alginate
E 405	Propane-1, 2-diol alginate
E 406	Agar
E 407a	Processed euchema seaweed
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 416	Karaya gum
E 417	Tara gum
E 418	Gellan gum
E 422	Glycerol
[F16 E 423	Octenyl succinic acid modified gum arabic]
E 425	Konjac
E 426	Soybean hemicellulose
E 427	Cassia gum
E 431	Polyoxyethylene (40) stearate
E 432	Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433	Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434	Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435	Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436	Polyoxyethylene sorbitan tristearate (polysorbate 65)
E 440	Pectins
E 442	Ammonium phosphatides
E 444	Sucrose acetate isobutyrate
E 445	Glycerol esters of wood rosins
E 450	Diphosphates
E 451	Triphosphates
E 452	Polyphosphates
E 459	Beta-cyclodextrin
E 460	Cellulose
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
[F9 E 466	Sodium carboxy methyl cellulose, Cellulose gum]
E 468	Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum
E 469	Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
E 470a	Sodium, potassium and calcium salts of fatty acids
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 472b	Lactic acid esters of mono- and diglycerides of fatty acids
E 472c	Citric acid esters of mono- and diglycerides of fatty acids
E 472d	Tartaric 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 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 473	Sucrose esters of fatty acids
E 474	Sucroglycerides
E 475	Polyglycerol esters of fatty acids
E 476	Polyglycerol polyricinoleate
E 477	Propane-1,2-diol esters of fatty acids
E 479b	Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids
E 481	Sodium stearoyl-2-lactylate
E 482	Calcium stearoyl-2-lactylate
E 483	Stearyl tartrate
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate
[F17 E 499	Stigmasterol-rich plant sterols]
E 500	Sodium carbonates
E 501	Potassium carbonates
E 503	Ammonium carbonates
E 504	Magnesium carbonates
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 512	Stannous chloride
E 513	Sulphuric acid
E 514	Sodium sulphates
E 515	Potassium sulphates
E 516	Calcium sulphate
E 517	Ammonium sulphate
E 520	Aluminium sulphate
E 521	Aluminium sodium sulphate
E 522	Aluminium potassium sulphate
E 523	Aluminium ammonium sulphate
E 524	Sodium hydroxide
E 525	Potassium hydroxide
E 526	Calcium hydroxide
E 527	Ammonium hydroxide
E 528	Magnesium hydroxide
E 529	Calcium oxide
E 530	Magnesium oxide
E 535	Sodium ferrocyanide
E 536	Potassium ferrocyanide
E 538	Calcium ferrocyanide
E 541	Sodium aluminium phosphate acidic
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc
E 554	Sodium aluminium silicate
E 555	Potassium aluminium silicate
[F5 E 556	Calcium aluminium silicate b
E 558	Bentonite c
E 559	Aluminium silicate (Kaolin)] b
E 570	Fatty acids
E 574	Gluconic acid
E 575	Glucono-delta-lactone
E 576	Sodium gluconate
E 577	Potassium gluconate
E 578	Calcium gluconate
E 579	Ferrous gluconate
E 585	Ferrous lactate
E 586	4-Hexylresorcinol
E 620	Glutamic acid
E 621	Monosodium glutamate
E 622	Monopotassium glutamate
E 623	Calcium diglutamate
E 624	Monoammonium glutamate
E 625	Magnesium diglutamate
E 626	Guanylic acid
E 627	Disodium guanylate
E 628	Dipotassium guanylate
E 629	Calcium guanylate
E 630	Inosinic acid
E 631	Disodium inosinate
E 632	Dipotassium inosinate
E 633	Calcium inosinate
E 634	Calcium 5′-ribonucleotides
E 635	Disodium 5′-ribonucleotides
E 640	Glycine and its sodium salt
[F18 E 641	L-leucine]
E 650	Zinc acetate
E 900	Dimethyl polysiloxane
E 901	Beeswax, white and yellow
E 902	Candelilla wax
E 903	Carnauba wax
E 904	Shellac
E 905	Microcrystalline wax
E 907	Hydrogenated poly-1-decene
[ F19 ]
E 914	Oxidised polyethylene wax
E 920	L-cysteine
E 927b	Carbamide
E 938	Argon
E 939	Helium
E 941	Nitrogen
E 942	Nitrous oxide
E 943a	Butane
E 943b	Isobutane
E 944	Propane
E 948	Oxygen
E 949	Hydrogen
E 999	Quillaia extract
E 1103	Invertase
E 1105	Lysozyme
E 1200	Polydextrose
E 1201	Polyvinylpyrrolidone
E 1202	Polyvinylpolypyrrolidone
E 1203	Polyvinyl alcohol (PVA)
E 1204	Pullulan
E 1205	Basic methacrylate copolymer
[F20 E 1206	Neutral methacrylate copolymer
E 1207	Anionic methacrylate copolymer]
[F21 E 1208	Polyvinylpyrrolidone-vinyl acetate copolymer]
[F22 E 1209	Polyvinyl alcohol-polyethylene glycol- graft -co-polymer]
E 1404	Oxidised starch
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 1452	Starch aluminium octenyl succinate
E 1505	Triethyl citrate
E 1517	Glyceryl diacetate (diacetin)
E 1518	Glyceryl triacetate (triacetin)
E 1519	Benzyl alcohol
E 1520	Propane-1, 2-diol (propylene glycol)
E 1521	Polyethylene glycol

PART C U.K. DEFINITIONS OF GROUPS OF ADDITIVES

(1) Group I U.K.

a May not be used in jelly mini-cups.
b May not be used to produce dehydrated foods intended to rehydrate on ingestion.
c May not be used in jelly confectionery.
d [F13 Period of application: From 6 February 2013 .]
E-number	Name	Specific maximum level
E 170	Calcium carbonate	quantum satis
E 260	Acetic acid	quantum satis
[F15 E 261	Potassium acetates d	quantum satis]
E 262	Sodium acetates	quantum satis
E 263	Calcium acetate	quantum satis
E 270	Lactic acid	quantum satis
E 290	Carbon dioxide	quantum satis
E 296	Malic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 304	Fatty acid esters of ascorbic acid	quantum satis
E 306	Tocopherol-rich extract	quantum satis
E 307	Alpha-tocopherol	quantum satis
E 308	Gamma-tocopherol	quantum satis
E 309	Delta-tocopherol	quantum satis
E 322	Lecithins	quantum satis
E 325	Sodium lactate	quantum satis
E 326	Potassium lactate	quantum satis
E 327	Calcium lactate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis
E 335	Sodium tartrates	quantum satis
E 336	Potassium tartrates	quantum satis
E 337	Sodium potassium tartrate	quantum satis
E 350	Sodium malates	quantum satis
E 351	Potassium malate	quantum satis
E 352	Calcium malates	quantum satis
E 354	Calcium tartrate	quantum satis
E 380	Triammonium citrate	quantum satis
E 400	Alginic acid	quantum satis a
E 401	Sodium alginate	quantum satis a
E 402	Potassium alginate	quantum satis a
E 403	Ammonium alginate	quantum satis a
E 404	Calcium alginate	quantum satis a
E 406	Agar	quantum satis a
E 407	Carrageenan	quantum satis a
E 407a	Processed euchema seaweed	quantum satis a
E 410	Locust bean gum	quantum satis a b
E 412	Guar gum	quantum satis a b
E 413	Tragacanth	quantum satis a
E 414	Gum arabic (Acacia gum)	quantum satis a
E 415	Xanthan gum	quantum satis a b
E 417	Tara gum	quantum satis a b
E 418	Gellan gum	quantum satis a
E 422	Glycerol	quantum satis
[F4 E 425	Konjac (i) Konjac gum (ii) Konjac glucomannane	10 g/kg, individually or in combination] a b c
E 440	Pectins	quantum satis a
E 460	Cellulose	quantum satis
E 461	Methyl cellulose	quantum satis
E 462	Ethyl cellulose	quantum satis
E 463	Hydroxypropyl cellulose	quantum satis
E 464	Hydroxypropyl methyl cellulose	quantum satis
E 465	Ethyl methyl cellulose	quantum satis
[F9 E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis]
E 469	Enzymatically hydrolysed carboxy methyl cellulose	quantum satis
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 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 500	Sodium carbonates	quantum satis
E 501	Potassium carbonates	quantum satis
E 503	Ammonium carbonates	quantum satis
E 504	Magnesium carbonates	quantum satis
E 507	Hydrochloric acid	quantum satis
E 508	Potassium chloride	quantum satis
E 509	Calcium chloride	quantum satis
E 511	Magnesium chloride	quantum satis
E 513	Sulphuric acid	quantum satis
E 514	Sodium sulphates	quantum satis
E 515	Potassium sulphates	quantum satis
E 516	Calcium sulphate	quantum satis
E 524	Sodium hydroxide	quantum satis
E 525	Potassium hydroxide	quantum satis
E 526	Calcium hydroxide	quantum satis
E 527	Ammonium hydroxide	quantum satis
E 528	Magnesium hydroxide	quantum satis
E 529	Calcium oxide	quantum satis
E 530	Magnesium oxide	quantum satis
E 570	Fatty acids	quantum satis
E 574	Gluconic acid	quantum satis
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 920	L-cysteine	quantum satis
E 938	Argon	quantum satis
E 939	Helium	quantum satis
E 941	Nitrogen	quantum satis
E 942	Nitrous oxide	quantum satis
E 948	Oxygen	quantum satis
E 949	Hydrogen	quantum satis
E 1103	Invertase	quantum satis
E 1200	Polydextrose	quantum satis
E 1404	Oxidised starch	quantum satis
E 1410	Monostarch phosphate	quantum satis
E 1412	Distarch phosphate	quantum satis
E 1413	Phosphated distarch phosphate	quantum satis
E 1414	Acetylated distarch phosphate	quantum satis
E 1420	Acetylated starch	quantum satis
E 1422	Acetylated distarch adipate	quantum satis
E 1440	Hydroxy propyl starch	quantum satis
E 1442	Hydroxy propyl distarch phosphate	quantum satis
E 1450	Starch sodium octenyl succinate	quantum satis
E 1451	Acetylated oxidised starch	quantum satis
E 620	Glutamic acid	10 g/kg, individually or in combination, expressed as glutamic acid
E 621	Monosodium glutamate
E 622	Monopotassium glutamate
E 623	Calcium diglutamate
E 624	Monoammonium glutamate
E 625	Magnesium diglutamate
E 626	Guanylic acid	500 mg/kg, individually or in combination, expressed as guanylic acid
E 627	Disodium guanylate
E 628	Dipotassium guanylate
E 629	Calcium guanylate
E 630	Inosinic acid
E 631	Disodium inosinate
E 632	Dipotassium inosinate
E 633	Calcium inosinate
E 634	Calcium 5′-ribonucleotides
E 635	Disodium 5′-ribonucleotides
E 420	Sorbitols	Quantum satis (for purpose other than sweetening)
E 421	Mannitol
E 953	Isomalt
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol

(2) Group II: Food colours authorised at quantum satis U.K.

E-number	Name
E 101	Riboflavins
E 140	Chlorophylls, Chlorophyllins
E 141	Copper complexes of chlorophylls and chlorophyllins
E 150a	Plain caramel
E 150b	Caustic sulphite caramel
E 150c	Ammonia caramel
E 150d	Sulphite ammonia caramel
E 153	Vegetable carbon
E 160a	Carotenes
E 160c	Paprika extract, capsanthin, capsorubin
E 162	Beetroot Red, betanin
E 163	Anthocyanins
E 170	calcium carbonate
E 171	Titanium dioxide
E 172	Iron oxides and hydroxides

(3) Group III: Food colours with combined maximum limit U.K.

E-number	Name
E 100	Curcumin
E 102	Tartrazine
[ F23
F23 ]
E 120	Cochineal, Carminic acid, Carmines
E 122	Azorubine, Carmoisine
[ F23 ]
E 129	Allura red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 142	Green S
[F9 E 151	Brilliant Black PN]
E 155	Brown HT
E 160e	Beta-apo-8′-carotenal (C 30)
E 161b	Lutein

(4) Group IV: Polyols U.K.

E-number	Name
E 420	Sorbitols
E 421	Mannitol
E 953	Isomalt
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol

(5) Other additives that may be regulated combined U.K.

(a)

E 200–203: Sorbic acid — sorbates (SA)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
E 203	Calcium sorbate

(b)

E 210–213: Benzoic acid — benzoates (BA)

E-number	Name
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate

(c)

E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
E 203	Calcium sorbate
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate

(d)

E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
E 203	Calcium sorbate
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

(e)

E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
E 203	Calcium sorbate
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

(f)

E 214–219: p-hydroxybenzoates (PHB)

E-number	Name
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

(g)

E 220–228: Sulphur dioxide — sulphites

E-number	Name
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite

(h)

E 249–250: Nitrites

E-number	Name
E 249	Potassium nitrite
E 250	Sodium nitrite

(i)

E 251–252: Nitrates

E-number	Name
E 251	Sodium nitrate
E 252	Potassium nitrate

(j)

E 280–283: Propionic acid — propionates

E-number	Name
E 280	Propionic acid
E 281	Sodium propionate
E 282	Calcium propionate
E 283	Potassium propionate

(k)

E 310–320: Gallates, TBHQ and BHA

E-number	Name
E 310	Propyl gallate
E 311	Octyl gallate
E 312	Dodecyl gallate
E 319	Tertiary-butyl hydroquinone (TBHQ)
E 320	Butylated hydroxyanisole (BHA)

(l)

E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates

a E 450 (ix) is not included]
[F24 E-number	Name
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 450	Diphosphates a
E451	Triphosphates
E 452	Polyphosphates

(m)

E 355–357: Adipic acid — adipates

E-number	Name
E 355	Adipic acid
E 356	Sodium adipate
E 357	Potassium adipate

(n)

E 432–436: Polysorbates

E-number	Name
E 432	Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433	Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434	Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435	Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436	Polyoxyethylene sorbitan tristearate (polysorbate 65)

(o)

E 473–474: Sucrose esters of fatty acids, Sucroglycerides

E-number	Name
E 473	Sucrose esters of fatty acids
E 474	Sucroglycerides

(p)

E 481–482: Stearoyl-2-lactylates

E-number	Name
E 481	Sodium stearoyl-2-lactylate
E 482	Calcium stearoyl-2-lactylate

(q)

E 491–495: Sorbitan esters

E-number	Name
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate

(r)

E 520–523: Aluminium sulphates

E-number	Name
E 520	Aluminium sulphate
E 521	Aluminium sodium sulphate
E 522	Aluminium potassium sulphate
E 523	Aluminium ammonium sulphate

(s.1.)

[F5 E 551 – 559: Silicon dioxide – silicates (2)

E-number	Name
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc
E 554	Sodium aluminium silicate
E 555	Potassium aluminium silicate
E 556	Calcium aluminium silicate
E 559	Aluminium silicate (Kaolin)

(s.2.)

E 551 – 553: Silicon dioxide – silicates (3)

E-number	Name
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc]

(t)

E 620–625: Glutamic acid — glutamates

E-number	Name
E 620	Glutamic acid
E 621	Monosodium glutamate
E 622	Monopotassium glutamate
E 623	Calcium diglutamate
E 624	Monoammonium glutamate
E 625	Magnesium diglutamate

(u)

E 626–635: Ribonucleotides

E-number	Name
E 626	Guanylic acid
E 627	Disodium guanylate
E 628	Dipotassium guanylate
E 629	Calcium guanylate
E 630	Inosinic acid
E 631	Disodium inosinate
E 632	Dipotassium inosinate
E 633	Calcium inosinate
E 634	Calcium 5′-ribonucleotides
E 635	Disodium 5′-ribonucleotides

PART D U.K. FOOD CATEGORIES

a OJ L 401, 30.12.2006, p. 1 .
b OJ L 339, 6.12.2006, p. 16 .
c OJ L 91, 7.4.1999, p. 29 .
d OJ L 16, 21.1.2009, p. 3 .
e OJ L 183, 12.7.2002, p. 51 .
Number	Name
0.	All categories of foods
01.	Dairy products and analogues
01.1	Unflavoured pasteurised and sterilised (including UHT) milk
01.2	Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3	Unflavoured fermented milk products, heat-treated after fermentation
01.4	Flavoured fermented milk products including heat-treated products
01.5	Dehydrated milk as defined by Directive 2001/114/EC
01.6	Cream and cream powder
01.6.1	Unflavoured pasteurised cream (excluding reduced fat creams)
01.6.2	Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
01.6.3	Other creams
01.7	Cheese and cheese products
01.7.1	Unripened cheese excluding products falling in category 16
01.7.2	Ripened cheese
01.7.3	Edible cheese rind
01.7.4	Whey cheese
01.7.5	Processed cheese
01.7.6	Cheese products (excluding products falling in category 16)
01.8	Dairy analogues, including beverage whiteners
02.	Fats and oils and fat and oil emulsions
02.1	Fats and oils essentially free from water (excluding anhydrous milkfat)
02.2	Fat and oil emulsions mainly of type water-in-oil
02.2.1	Butter and concentrated butter and butter oil and anhydrous milkfat
02.2.2	Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions
02.3	Vegetable oil pan spray
03.	Edible ices
04.	Fruit and vegetables
04.1	Unprocessed fruit and vegetables
04.1.1	Entire fresh fruit and vegetables
04.1.2	Peeled, cut and shredded fruit and vegetables
04.1.3	Frozen fruit and vegetables
04.2	Processed fruit and vegetables
04.2.1	Dried fruit and vegetables
04.2.2	Fruit and vegetables in vinegar, oil, or brine
04.2.3	Canned or bottled fruit and vegetables
04.2.4	Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1	Fruit and vegetable preparations excluding compote
04.2.4.2	Compote, excluding products covered by category 16
04.2.5	Jam, jellies and marmalades and similar products
04.2.5.1	Extra jam and extra jelly as defined by Directive 2001/113/EC
04.2.5.2	Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC
04.2.5.3	Other similar fruit or vegetable spreads
04.2.5.4	Nut butters and nut spreads
04.2.6	Processed potato products
05.	Confectionery
05.1	Cocoa and chocolate products as covered by Directive 2000/36/EC
05.2	Other confectionery including breath refreshening microsweets
05.3	Chewing gum
05.4	Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4
06.	Cereals and cereal products
06.1	Whole, broken, or flaked grain
06.2	Flours and other milled products and starches
06.2.1	Flours
06.2.2	Starches
06.3	Breakfast cereals
06.4	Pasta
06.4.1	Fresh pasta
06.4.2	Dry pasta
06.4.3	Fresh pre-cooked pasta
06.4.4	Potato gnocchi
06.4.5	Fillings of stuffed pasta (ravioli and similar)
06.5	Noodles
06.6	Batters
06.7	Pre-cooked or processed cereals
07.	Bakery wares
07.1	Bread and rolls
07.1.1	Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
07.1.2	Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
07.2	Fine bakery wares
[F6 08.	Meat
08.1	Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004
08.2	Meat preparations as defined by Regulation (EC) No 853/2004
08.3	Meat products
08.3.1	Non-heat-treated meat products
08.3.2	Heat-treated meat products
08.3.3	Casings and coatings and decorations for meat
08.3.4	Traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.3.4.1	Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
08.3.4.2	Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)
08.3.4.3	Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)]
09.	Fish and fisheries products
09.1	Unprocessed fish and fisheries products
09.1.1	Unprocessed fish
09.1.2	Unprocessed molluscs and crustaceans
09.2	Processed fish and fishery products including mollusks and crustaceans
09.3	Fish roe
10.	Eggs and egg products
10.1	Unprocessed eggs
10.2	Processed eggs and egg products
11.	Sugars, syrups, honey and table-top sweeteners
11.1	Sugars and syrups as defined by Directive 2001/111/EC
11.2	Other sugars and syrups
11.3	Honey as defined in Directive 2001/110/EC
11.4	Table-top sweeteners
11.4.1	Table-top sweeteners in liquid form
11.4.2	Table-top sweeteners in powder form
11.4.3	Table-top sweeteners in tablets
12.	Salts, spices, soups, sauces, salads and protein products
12.1	Salt and salt substitutes
12.1.1	Salt
12.1.2	Salt substitutes
12.2	Herbs, spices, seasonings
12.2.1	Herbs and spices
12.2.2	Seasonings and condiments
12.3	Vinegars
12.4	Mustard
12.5	Soups and broths
12.6	Sauces
12.7	Salads and savoury based sandwich spreads
12.8	Yeast and yeast products
12.9	Protein products, excluding products covered in category 1.8
13.	Foods intended for particular nutritional uses as defined by Directive 2009/39/EC
13.1	Foods for infants and young children
13.1.1	Infant formulae as defined by Commission Directive 2006/141/EC a
13.1.2	Follow-on formulae as defined by Directive 2006/141/EC
13.1.3	Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC b
13.1.4	Other foods for young children
13.1.5	Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC c and special formulae for infants
13.1.5.1	Dietary foods for infants for special medical purposes and special formulae for infants
13.1.5.2	Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC
13.2	Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)
13.3	Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)
13.4	Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 d
14.	Beverages
14.1	Non-alcoholic beverages
14.1.1	Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
14.1.2	Fruit juices as defined by Directive 2001/112/EC and vegetable juices
14.1.3	Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products
14.1.4	Flavoured drinks
14.1.5	Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products
14.1.5.1	Coffee, coffee extracts
14.1.5.2	Other
14.2	Alcoholic beverages, including alcohol-free and low-alcohol counterparts
14.2.1	Beer and malt beverages
14.2.2	Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts
14.2.3	Cider and perry
14.2.4	Fruit wine and made wine
14.2.5	Mead
14.2.6	Spirit drinks as defined in Regulation (EC) No 110/2008
14.2.7	Aromatised wine-based products as defined by Regulation (EEC) No 1601/91
14.2.7.1	Aromatised wines
14.2.7.2	Aromatised wine-based drinks
14.2.7.3	Aromatised wine-product cocktails
14.2.8	Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol
15.	Ready-to-eat savouries and snacks
15.1	Potato-, cereal-, flour- or starch-based snacks
15.2	Processed nuts
16.	Desserts excluding products covered in categories 1, 3 and 4
17.	Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council e excluding food supplements for infants and young children
17.1	Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms
17.2	Food supplements supplied in a liquid form
17.3	Food supplements supplied in a syrup-type or chewable form
18.	Processed foods not covered by categories 1 to 17, excluding foods for infants and young children

PART E U.K. AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES]

ANNEX II Table 34: rows 1 - 250

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ANNEX II Table 34: rows 251 - 500

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ANNEX II Table 34: rows 501 - 750

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ANNEX II Table 34: rows 751 - 1000

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ANNEX II Table 34: rows 1001 - 1250

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ANNEX II Table 34: rows 1251 - 1500

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ANNEX II Table 34: rows 1501 - 1750

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ANNEX II Table 34: rows 1751 - 2000

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ANNEX II Table 34: rows 2001 - 2250

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ANNEX II Table 34: rows 2251 - 2500

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ANNEX II Table 34: rows 2501 - 2750

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ANNEX II Table 34: rows 2751 - 3000

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ANNEX II Table 34: rows 3001 - 3250

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ANNEX II Table 34: rows 3251 - 3335

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[F25 ANNEX III U.K. Union list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use

Textual Amendments

F25 Substituted by Commission Regulation (EU) No 1130/2011 of 11 November 2011 amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a Union list of food additives approved for use in food additives, food enzymes, food flavourings and nutrients (Text with EEA relevance).

Definitions U.K.

1. ‘ nutrients ’ for the purposes of this Annex means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009. U.K.

2. ‘ preparation ’ for the purposes of this Annex means a formulation consisting of one or more food additives, food enzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution. U.K.

PART 1 U.K.

Carriers in food additives

a Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.
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) a	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
[F9 E 466	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 a	Triethyl citrate
E 1518 a	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

PART 2 U.K.

Food additives other than carriers in food additives ^a

a Except enzymes authorised as food additives.
b E 163 anthocyanins may contain up to 100 000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000 mg/kg according to the purity criteria (Directive 2008/128/EC).
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) b
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
[F1 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
[F26 E 551	Silicon dioxide	5 000 mg/kg in the preparation	E 1209 polyvinyl alcohol-polyethylene glycol- graft -co-polymer]
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

Note: General rules for conditions of use of Food additives in Part 2 U.K.

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘ quantum satis ’ principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general ‘ quantum satis ’ principle, unless stated otherwise. U.K.

(2) For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food. U.K.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food. U.K.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 3 U.K.

Food additives including carriers in food enzymes ^a

a Including enzymes authorised as food additives.
b Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.
E number of the added food additive	Name of the added food additive	Maximum level in enzyme preparation	Maximum level in final food except beverages	Maximum level in beverages	Can be used as a carrier?
E 170	Calcium carbonate	quantum satis	quantum satis	quantum satis	Yes
E 200	Sorbic acid	20 000 mg/kg (singly or in combination expressed as the free acid)	20 mg/kg	10 mg/l
E 202	Potassium sorbate
E 210	Benzoic acid	5 000 mg/kg (singly or in combination expressed as the free acid) 12 000 mg/kg in rennet	1,7 mg/kg 5 mg/kg in cheese where rennet has been used	0,85 mg/l 2,5 mg/l in whey based beverages where rennet has been used
E 211	Sodium benzoate
E 214	Ethyl-p-hydroxybenzoate	2 000 mg/kg (singly or in combination expressed as the free acid)	2 mg/kg	1 mg/l
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate
E 220	Sulphur dioxide	2 000 mg/kg (singly or in combination expressed as SO 2 ) 5 000 mg/kg only in food enzymes for brewing 6 000 mg/kg only for barley beta-amylase 10 000 mg/kg only for papain in solid form	2 mg/kg	2 mg/l
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 250	Sodium nitrite	500 mg/kg	0,01 mg/kg	No use
E 260	Acetic acid	quantum satis	quantum satis	quantum satis	Yes
[F15 E 261	Potassium acetates	quantum satis	quantum satis	quantum satis	]
E 262	Sodium acetates	quantum satis	quantum satis	quantum satis
E 263	Calcium acetate	quantum satis	quantum satis	quantum satis
E 270	Lactic acid	quantum satis	quantum satis	quantum satis	Yes
E 281	Sodium propionate	quantum satis	quantum satis	50 mg/l
E 290	Carbon dioxide	quantum satis	quantum satis	quantum satis
E 296	Malic acid	quantum satis	quantum satis	quantum satis	Yes
E 300	Ascorbic acid	quantum satis	quantum satis	quantum satis	Yes
E 301	Sodium ascorbate	quantum satis	quantum satis	quantum satis	Yes
E 302	Calcium ascorbate	quantum satis	quantum satis	quantum satis	Yes
E 304	Fatty acid esters of ascorbic acid	quantum satis	quantum satis	quantum satis
E 306	Tocopherol-rich extract	quantum satis	quantum satis	quantum satis
E 307	Alpha-tocopherol	quantum satis	quantum satis	quantum satis
E 308	Gamma-tocopherol	quantum satis	quantum satis	quantum satis
E 309	Delta-tocopherol	quantum satis	quantum satis	quantum satis
E 322	Lecithins	quantum satis	quantum satis	quantum satis	Yes
E 325	Sodium lactate	quantum satis	quantum satis	quantum satis
E 326	Potassium lactate	quantum satis	quantum satis	quantum satis
E 327	Calcium lactate	quantum satis	quantum satis	quantum satis	Yes
E 330	Citric acid	quantum satis	quantum satis	quantum satis	Yes
E 331	Sodium citrates	quantum satis	quantum satis	quantum satis	Yes
E 332	Potassium citrates	quantum satis	quantum satis	quantum satis	Yes
E 333	Calcium citrates	quantum satis	quantum satis	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis	quantum satis	quantum satis
E 335	Sodium tartrates	quantum satis	quantum satis	quantum satis	Yes
E 336	Potassium tartrates	quantum satis	quantum satis	quantum satis	Yes
E 337	Sodium potassium tartrate	quantum satis	quantum satis	quantum satis
E 350	Sodium malates	quantum satis	quantum satis	quantum satis	Yes
E 338	Phosphoric acid	10 000 mg/kg (expressed as P 2 O 5 )	quantum satis	quantum satis
E 339	Sodium phosphates	50 000 mg/kg (singly or in combination, expressed as P 2 O 5 )	quantum satis	quantum satis	Yes
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 351	Potassium malate	quantum satis	quantum satis	quantum satis	Yes
E 352	Calcium malates	quantum satis	quantum satis	quantum satis	Yes
E 354	Calcium tartrate	quantum satis	quantum satis	quantum satis
E 380	Triammonium citrate	quantum satis	quantum satis	quantum satis
E 400	Alginic acid	quantum satis	quantum satis	quantum satis	Yes
E 401	Sodium alginate	quantum satis	quantum satis	quantum satis	Yes
E 402	Potassium alginate	quantum satis	quantum satis	quantum satis	Yes
E 403	Ammonium alginate	quantum satis	quantum satis	quantum satis
E 404	Calcium alginate	quantum satis	quantum satis	quantum satis	Yes
E 406	Agar	quantum satis	quantum satis	quantum satis	Yes
E 407	Carrageenan	quantum satis	quantum satis	quantum satis	Yes
E 407a	Processed euchema seaweed	quantum satis	quantum satis	quantum satis
E 410	Locust bean gum	quantum satis	quantum satis	quantum satis	Yes
E 412	Guar gum	quantum satis	quantum satis	quantum satis	Yes
E 413	Tragacanth	quantum satis	quantum satis	quantum satis	Yes
E 414	Acacia gum (gum arabic)	quantum satis	quantum satis	quantum satis	Yes
E 415	Xanthan gum	quantum satis	quantum satis	quantum satis	Yes
E 417	Tara gum	quantum satis	quantum satis	quantum satis	Yes
E 418	Gellan gum	quantum satis	quantum satis	quantum satis	Yes
E 420	Sorbitol	quantum satis	quantum satis	quantum satis	Yes
E 421	Mannitol	quantum satis	quantum satis	quantum satis	Yes
E 422	Glycerol	quantum satis	quantum satis	quantum satis	Yes
E 440	Pectins	quantum satis	quantum satis	quantum satis	Yes
E 450	Diphosphates	50 000 mg/kg (singly or in combination expressed as P 2 O 5 )	quantum satis	quantum satis
E 451	Triphosphates
E 452	Polyphosphates
E 460	Cellulose	quantum satis	quantum satis	quantum satis	Yes
E 461	Methyl cellulose	quantum satis	quantum satis	quantum satis	Yes
E 462	Ethyl cellulose	quantum satis	quantum satis	quantum satis
E 463	Hydroxypropyl cellulose	quantum satis	quantum satis	quantum satis	Yes
E 464	Hydroxypropyl methyl cellulose	quantum satis	quantum satis	quantum satis	Yes
E 465	Ethyl methyl cellulose	quantum satis	quantum satis	quantum satis
[F9 E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis	quantum satis	quantum satis	Yes]
E 469	Enzymatically hydrolysed carboxy methyl cellulose	quantum satis	quantum satis	quantum satis
E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis	quantum satis	quantum satis
E 470b	Magnesium salts of fatty acids	quantum satis	quantum satis	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	quantum satis	quantum satis	Yes
E 473	Sucrose esters of fatty acids	50 000 mg/kg	50 mg/kg	25 mg/L	Yes, only as a carrier
E 500	Sodium carbonates	quantum satis	quantum satis	quantum satis	Yes
E 501	Potassium carbonates	quantum satis	quantum satis	quantum satis	Yes, E 501 (i) potassium carbonate only
E 503	Ammonium carbonates	quantum satis	quantum satis	quantum satis	Yes
E 504	Magnesium carbonates	quantum satis	quantum satis	quantum satis	Yes
E 507	Hydrochloric acid	quantum satis	quantum satis	quantum satis	Yes
E 508	Potassium chloride	quantum satis	quantum satis	quantum satis	Yes
E 509	Calcium chloride	quantum satis	quantum satis	quantum satis	Yes
E 511	Magnesium chloride	quantum satis	quantum satis	quantum satis	Yes
E 513	Sulphuric acid	quantum satis	quantum satis	quantum satis	Yes
E 514	Sodium sulphates	quantum satis	quantum satis	quantum satis	Yes, E 514 (i) sodium sulphate only
E 515	Potassium sulphates	quantum satis	quantum satis	quantum satis	Yes
E 516	Calcium sulphate	quantum satis	quantum satis	quantum satis	Yes
E 517	Ammonium sulphate	100 000 mg/kg	100 mg/kg	50 mg/l	Yes
E 524	Sodium hydroxide	quantum satis	quantum satis	quantum satis
E 525	Potassium hydroxide	quantum satis	quantum satis	quantum satis	Yes
E 526	Calcium hydroxide	quantum satis	quantum satis	quantum satis	Yes
E 527	Ammonium hydroxide	quantum satis	quantum satis	quantum satis	Yes
E 528	Magnesium hydroxide	quantum satis	quantum satis	quantum satis	Yes
E 529	Calcium oxide	quantum satis	quantum satis	quantum satis	Yes
E 530	Magnesium oxide	quantum satis	quantum satis	quantum satis
E 551	Silicon dioxide	50 000 mg/kg in the dry powdered preparation	quantum satis	quantum satis	Yes
E 570	Fatty acids	quantum satis	quantum satis	quantum satis
E 574	Gluconic acid	quantum satis	quantum satis	quantum satis	Yes
E 575	Glucono-delta-lactone	quantum satis	quantum satis	quantum satis	Yes
E 576	Sodium gluconate	quantum satis	quantum satis	quantum satis
E 577	Potassium gluconate	quantum satis	quantum satis	quantum satis
E 578	Calcium gluconate	quantum satis	quantum satis	quantum satis	Yes
E 640	Glycine and its sodium salt	quantum satis	quantum satis	quantum satis
E 920	L-cysteine	10 000 mg/kg	10 mg/kg	5 mg/l
E 938	Argon	quantum satis	quantum satis	quantum satis
E 939	Helium	quantum satis	quantum satis	quantum satis
E 941	Nitrogen	quantum satis	quantum satis	quantum satis
E 942	Nitrous oxide	quantum satis	quantum satis	quantum satis
E 948	Oxygen	quantum satis	quantum satis	quantum satis
E 949	Hydrogen	quantum satis	quantum satis	quantum satis
E 965	Maltitol	quantum satis	quantum satis	quantum satis	Yes
E 966	Lactitol	quantum satis	quantum satis	quantum satis	Yes (only as a carrier)
E 967	Xylitol	quantum satis	quantum satis	quantum satis	Yes (only as a carrier)
E 1200	Polydextrose	quantum satis	quantum satis	quantum satis	Yes
E 1404	Oxidised starch	quantum satis	quantum satis	quantum satis	Yes
E 1410	Monostarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1412	Distarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1413	Phosphated distarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1414	Acetylated distarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1420	Acetylated starch	quantum satis	quantum satis	quantum satis	Yes
E 1422	Acetylated distarch adipate	quantum satis	quantum satis	quantum satis	Yes
E 1440	Hydroxy propyl starch	quantum satis	quantum satis	quantum satis	Yes
E 1442	Hydroxy propyl distarch phosphate	quantum satis	quantum satis	quantum satis	Yes
E 1450	Starch sodium octenyl succinate	quantum satis	quantum satis	quantum satis	Yes
E 1451	Acetylated oxidised starch	quantum satis	quantum satis	quantum satis	Yes
E 1520	Propane-1, 2-diol (propylene glycol)	500 g/kg	(see footnote) b	(see footnote) b	Yes, only as a carrier

Note: General rules for conditions of use of Food additives in Part 3 U.K.

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘ quantum satis ’ principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general ‘ quantum satis ’ principle, unless stated otherwise. U.K.

(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food. U.K.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food. U.K.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 4 U.K.

Food additives including carriers in food flavourings

a Proportionality rule: when combinations of gallates, TBHQ, and BHA are used, the individual levels must be reduced proportionally.
b Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.
E number of the additive	Name of the additive	Flavouring categories to which the additive may be added	Maximum level
Table 1		All flavourings	quantum satis
E 420 E 421 E 953 E 965 E 966 E 967 E 968	Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Erythritol	All flavourings	quantum satis for purposes other than sweetening, not as flavour enhancers
E 200 – E 203 E 210 E 211 E 212 E 213	Sorbic acid and sorbates (Table 2 of Part 6), Benzoic acid, Sodium benzoate, Potassium benzoate Calcium benzoate	All flavourings	1 500 mg/kg (singly or in combination expressed as the free acid) in flavourings
E 310 E 311 E 312 E 319 E 320	Propyl gallate Octyl gallate Dodecyl gallate Tertiary-butyl hydroquinone (TBHQ) Butylated hydroxyanisole (BHA)	Essential oils	1 000 mg/kg (gallates, TBHQ and BHA, individually or in combination) in the essential oils
		Flavourings other than essential oils	100 mg/kg a (gallates, individually or in combination) 200 mg/kg a (TBHQ and BHA, individually or in combination) in flavourings
E 338 – E 452	Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6)	All flavourings	40 000 mg/kg (singly or in combination expressed as P 2 O 5 ) in flavourings
E 392	Extracts of rosemary	All flavourings	1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings
E 416	Karaya gum	All flavourings	50 000 mg/kg in flavourings
[F4 E 423	Octenyl succinic acid modified gum arabic	Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.3: Meat products, only processed poultry; 09.2: Processed fish and fishery products including molluscs and crustaceans and in category 16: Desserts excluding products covered in categories 1, 3 and 4.	500 mg/kg in the final food
		Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts.	220 mg/kg in the final food
		Flavouring-oil emulsions used in categories 05.1 Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath freshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals.	300 mg/kg in the final food
		Flavouring-oil emulsions used in category 01.7.5: Processed cheese.	120 mg/kg in the final food
		Flavouring-oil emulsions used in category 05.3: Chewing gum.	60 mg/kg in the final food
		Flavouring-oil emulsions used in categories 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.3: Meat products; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes.	240 mg/kg in the final food
		Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products.	140 mg/kg in the final food
		Flavouring-oil emulsions used in categories 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces.	400 mg/kg in the final food
		Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks.	440 mg/kg in the final food]
E 425	Konjac	All flavourings	quantum satis
E 432 – E 436	Polysorbates (Table 4 of Part 6)	All flavourings, except liquid smoke flavourings and flavourings based on spice oleoresins b	10 000 mg/kg in flavourings
		Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins	1 000 mg/kg in final food
E 459	Beta-cyclodextrin	Encapsulated flavourings in:
		— flavoured teas and flavoured powdered instant drinks	500 mg/l in final food
		— flavoured snacks	1 000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer
[F27 E 473	Sucrose esters of fatty acids	Flavourings for water based clear flavoured drinks that belong to category 14.1.4	15 000 mg/kg in flavourings, 30 mg/l in the final food]
E 551	Silicon dioxide	All flavourings	50 000 mg/kg in flavourings
E 900	Dimethyl polysiloxane	All flavourings	10 mg/kg in flavourings
E 901	Beeswax	Flavourings in non-alcoholic flavoured drinks	200 mg/l in flavoured drinks
E 1505	Triethyl citrate	All flavourings	3 000 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources
E 1517	Glyceryl diacetate (diacetin)
E 1518	Glyceryl triacetate (triacetin)
E 1520	Propane-1, 2-diol (propylene glycol)
E 1519	Benzyl alcohol	Flavourings for:
		— liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails	100 mg/l in final food
		— confectionery including chocolate and fine bakery wares	250 mg/kg from all sources in foodstuffs as consumed or as reconstituted according to instruction of the manufacturer

PART 5 U.K. Food additives in nutrients

Section A U.K.

— Food additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II: U.K.

a Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.
E number of the food additive	Name of the food additive	Maximum level	Nutrient to which the food additive may be added	Can be used as a carrier?
E 170	Calcium carbonate	quantum satis	All nutrients	Yes
E 260	Acetic acid	quantum satis	All nutrients
[F15 E 261	Potassium acetates	quantum satis	All nutrients	]
E 262	Sodium acetates	quantum satis	All nutrients
E 263	Calcium acetate	quantum satis	All nutrients
E 270	Lactic acid	quantum satis	All nutrients
E 290	Carbon dioxide	quantum satis	All nutrients
E 296	Malic acid	quantum satis	All nutrients
E 300	Ascorbic acid	quantum satis	All nutrients
E 301	Sodium ascorbate	quantum satis	All nutrients
E 302	Calcium ascorbate	quantum satis	All nutrients
E 304	Fatty acid esters of ascorbic acid	quantum satis	All nutrients
E 306	Tocopherol-rich extract	quantum satis	All nutrients
E 307	Alpha-tocopherol	quantum satis	All nutrients
E 308	Gamma-tocopherol	quantum satis	All nutrients
E 309	Delta-tocopherol	quantum satis	All nutrients
E 322	Lecithins	quantum satis	All nutrients	Yes
E 325	Sodium lactate	quantum satis	All nutrients
E 326	Potassium lactate	quantum satis	All nutrients
E 327	Calcium lactate	quantum satis	All nutrients
E 330	Citric acid	quantum satis	All nutrients
E 331	Sodium citrates	quantum satis	All nutrients
E 332	Potassium citrates	quantum satis	All nutrients
E 333	Calcium citrates	quantum satis	All nutrients
E 334	Tartaric acid (L(+)-)	quantum satis	All nutrients
E 335	Sodium tartrates	quantum satis	All nutrients
E 336	Potassium tartrates	quantum satis	All nutrients
E 337	Sodium potassium tartrate	quantum satis	All nutrients
E 338 – E 452	Phosphoric acid — phosphates — di-, tri- and polyphosphates (Table 6 of Part 6)	40 000 mg/kg expressed as P 2 O 5 in the nutrient preparation	All nutrients
E 350	Sodium malates	quantum satis	All nutrients
E 351	Potassium malate	quantum satis	All nutrients
E 352	Calcium malates	quantum satis	All nutrients
E 354	Calcium tartrate	quantum satis	All nutrients
E 380	Triammonium citrate	quantum satis	All nutrients
E 392	Extracts of rosemary	1 000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol	In beta-carotene and lycopene preapartions
E 400 – E 404	Alginic acid — alginates (Table 7 of Part 6)	quantum satis	All nutrients	Yes
E 406	Agar	quantum satis	All nutrients	Yes
E 407	Carrageenan	quantum satis	All nutrients	Yes
E 407a	Processed euchema seaweed	quantum satis	All nutrients	Yes
E 410	Locust bean gum	quantum satis	All nutrients	Yes
E 412	Guar gum	quantum satis	All nutrients	Yes
E 413	Tragacanth	quantum satis	All nutrients	Yes
E 414	Acacia gum (gum arabic)	quantum satis	All nutrients	Yes
E 415	Xanthan gum	quantum satis	All nutrients	Yes
E 417	Tara gum	quantum satis	All nutrients	Yes
E 418	Gellan gum	quantum satis	All nutrients	Yes
E 420	Sorbitol	quantum satis	All nutrients	Yes, only as a carrier
E 421	Mannitol	quantum satis	All nutrients	Yes, only as a carrier
E 422	Glycerol	quantum satis	All nutrients	Yes
E 432 – E 436	Polysorbates (Table 4 of Part 6)	quantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kg	In beta carotene, lutein, lycopene and vitamins A, D and E preparations	Yes
E 440	Pectins	quantum satis	All nutrients	Yes
E 459	Beta-cyclodextrin	100 000 mg/kg in the preparation and 1 000 mg/kg in final food	All nutrients	Yes
E 460	Cellulose	quantum satis	All nutrients	Yes
E 461	Methyl cellulose	quantum satis	All nutrients	Yes
E 462	Ethyl cellulose	quantum satis	All nutrients	Yes
E 463	Hydroxypropyl cellulose	quantum satis	All nutrients	Yes
E 464	Hydroxypropyl methyl cellulose	quantum satis	All nutrients	Yes
E 465	Ethyl methyl cellulose	quantum satis	All nutrients	Yes
[F9 E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis	All nutrients	Yes]
E 469	Enzymatically hydrolysed carboxy methyl cellulose	quantum satis	All nutrients	Yes
E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis	All nutrients	Yes
E 470b	Magnesium salts of fatty acids	quantum satis	All nutrients	Yes
E 471	Mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis	All nutrients	Yes
E 473	Sucrose esters of fatty acids	quantum satis	In beta carotene, lutein, lycopene and vitamin E preparations	Yes
		2 mg/kg in final food	In vitamin A and D preparations
E 475	Polyglycerol esters of fatty acids	quantum satis	In beta carotene, lutein, lycopene and vitamin E preparations	Yes
		2 mg/kg in final food	In vitamin A and D preparations
E 491 – E 495	Sorbitan esters (Table 5 of Part 6)	quantum satis	In beta carotene, lutein, lycopene and vitamin E preparations	Yes
		2 mg/kg in final food	In vitamin A and D preparations
E 500	Sodium carbonates	quantum satis	All nutrients	Yes
E 501	Potassium carbonates	quantum satis	All nutrients	Yes
E 503	Ammonium carbonates	quantum satis	All nutrients	Yes
E 504	Magnesium carbonates	quantum satis	All nutrients	Yes
E 507	Hydrochloric acid	quantum satis	All nutrients	Yes
E 508	Potassium chloride	quantum satis	All nutrients
E 509	Calcium chloride	quantum satis	All nutrients
E 511	Magnesium chloride	quantum satis	All nutrients
E 513	Sulphuric acid	quantum satis	All nutrients
E 514	Sodium sulphates	quantum satis	All nutrients
E 515	Potassium sulphates	quantum satis	All nutrients
E 516	Calcium sulphate	quantum satis	All nutrients
E 524	Sodium hydroxide	quantum satis	All nutrients
E 525	Potassium hydroxide	quantum satis	All nutrients
E 526	Calcium hydroxide	quantum satis	All nutrients
E 527	Ammonium hydroxide	quantum satis	All nutrients
E 528	Magnesium hydroxide	quantum satis	All nutrients
E 529	Calcium oxide	quantum satis	All nutrients	Yes
E 530	Magnesium oxide	quantum satis	All nutrients	Yes
E 551, E 552	Silicon dioxide Calcium silicate	50 000 mg/kg in the dry powdered preparation (singly or in combination)	In dry powdered preparations of all nutrients
		10 000 mg/kg in the preparation (E 551 only)	In potassium chloride preparations used in salt substitutes
E 554	Sodium aluminium silicate	15 000 mg/kg in the preparation	In fat soluble vitamin preparations
E 570	Fatty acids	quantum satis	All nutrients except nutrients containing unsaturated fatty acids
E 574	Gluconic acid	quantum satis	All nutrients
E 575	Glucono-delta-lactone	quantum satis	All nutrients
E 576	Sodium gluconate	quantum satis	All nutrients
E 577	Potassium gluconate	quantum satis	All nutrients
E 578	Calcium gluconate	quantum satis	All nutrients
E 640	Glycine and its sodium salt	quantum satis	All nutrients
E 900	Dimethyl polysiloxane	200 mg/kg in the preparation, 0,2 mg/l in final food	In preparations of beta-carotene and lycopene
E 901	Beeswax, white and yellow	quantum satis	All nutrients	Yes, only as a carrier
E 938	Argon	quantum satis	All nutrients
E 939	Helium	quantum satis	All nutrients
E 941	Nitrogen	quantum satis	All nutrients
E 942	Nitrous oxide	quantum satis	All nutrients
E 948	Oxygen	quantum satis	All nutrients
E 949	Hydrogen	quantum satis	All nutrients
E 953	Isomalt	quantum satis	All nutrients	Yes, only as a carrier
E 965	Maltitol	quantum satis	All nutrients	Yes, only as a carrier
E 966	Lactitol	quantum satis	All nutrients	Yes, only as a carrier
E 967	Xylitol	quantum satis	All nutrients	Yes, only as a carrier
E 968	Erythritol	quantum satis	All nutrients	Yes, only as a carrier
E 1103	Invertase	quantum satis	All nutrients
E 1200	Polydextrose	quantum satis	All nutrients	Yes
E 1404	Oxidised starch	quantum satis	All nutrients	Yes
E 1410	Monostarch phosphate	quantum satis	All nutrients	Yes
E 1412	Distarch phosphate	quantum satis	All nutrients	Yes
E 1413	Phosphated distarch phosphate	quantum satis	All nutrients	Yes
E 1414	Acetylated distarch phosphate	quantum satis	All nutrients	Yes
E 1420	Acetylated starch	quantum satis	All nutrients	Yes
E 1422	Acetylated distarch adipate	quantum satis	All nutrients	Yes
E 1440	Hydroxy propyl starch	quantum satis	All nutrients	Yes
E 1442	Hydroxy propyl distarch phosphate	quantum satis	All nutrients	Yes
E 1450	Starch sodium octenyl succinate	quantum satis	All nutrients	Yes
E 1451	Acetylated oxidised starch	quantum satis	All nutrients	Yes
E 1452	Starch Aluminium Octenyl Succinate	35 000 mg/kg in final food	In food supplements as defined in Directive 2002/46/EC due to its use in vitamin preparations for encapsulation purposes only	Yes
E 1518	Glyceryl triacetate (triacetin)	a	All nutrients	Yes, only as a carrier
E 1520 a	Propane-1, 2-diol (propylene glycol)	1 000 mg/kg in final food (as carry-over)	All nutrients	Yes, only as a carrier

Section B U.K.

— Food additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1 of Part E of Annex II: U.K.

E number of the food additive	Name of the food additive	Maximum level	Nutrient to which the food additive may be added	Food category
[F28 E 301	Sodium ascorbate	100 000 mg/kg in vitamin D preparation and 1 mg/l maximum carry-over in final food	Vitamin D preparations	Infant formulae and follow-on formulae as defined by Directive 2006/141/EC
		Total carry-over 75 mg/l	Coatings of nutrient preparations containing polyunsaturated fatty acids	Foods for infants and young children]
E 304 (i)	Ascorbyl palmitate	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Foods for infants and young children
E 306 E 307 E 308 E 309	Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Foods for infants and young children
E 322	Lecithins	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Foods for infants and young children
E 330	Citric acid	quantum satis	All nutrients	Foods for infants and young children
E 331	Sodium citrates	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected	All nutrients	Foods for infants and young children
E 332	Potassium citrates	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected	All nutrients	Foods for infants and young children
E 333	Calcium citrates	Total carry-over 0,1 mg/kg expressed as calcium and within the limit of calcium level and calcium/phosphorus ratio as set for the food category	All nutrients	Foods for infants and young children
[F29 E 341 (iii)	Tricalcium phosphate	Maximum carry-over 150 mg/kg as P 2 O 5 and within the limit for calcium, phosphorus and calcium:phosphorus ratio as set in Directive 2006/141/EC	All nutrients	Infant formulae and follow-on formulae as defined by Directive 2006/141/EC
		Maximum level of 1 000 mg/kg expressed as P 2 O 5 from all uses in final food mentioned in point 13.1.3 of Part E of Annex II is respected	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC]
E 401	Sodium alginate	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 402	Potassium alginate	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 404	Calcium alginate	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 414	Gum arabic (acacia gum)	150 000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final product	All nutrients	Foods for infants and young children
E 415	Xanthan gum	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 421	Mannitol	1 000 times more than vitamin B12, 3 mg/kg total carry-over	As carrier for vitamin B12	Foods for infants and young children
E 440	Pectins	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Follow-on formulae and processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
[F9 E 466	Sodium carboxy methyl cellulose, Cellulose gum	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Dietary foods for infants and young children for special medical purposes as defined in Directive 1999/21/EC]
E 471	Mono- and diglycerides of fatty acids	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected	All nutrients	Foods for infants and young children
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded	All nutrients	Infant formulae and follow-on formulae for infants and young children in good health
E 551	Silicon dioxide	10 000 mg/kg in nutrient preparations	Dry powdered nutrient preparations	Foods for infants and young children
E 1420	Acetylated starch	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 1450	Starch sodium octenyl succinate	Carry-over 100 mg/kg	Vitamin preparations	Foods for infants and young children
		Carry-over 1 000 mg/kg	Polyunsaturated fatty acid preparations
E 1451	Acetylated oxidised starch	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	All nutrients	Processed cereal based foods and baby foods for infants and young children as defined by Directive 2006/125/EC

Note: General rules for conditions of use of Food additives in Part 5 U.K.

(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘ quantum satis ’ principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general ‘ quantum satis ’ principle, unless stated otherwise. U.K.

(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food. U.K.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food. U.K.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. U.K.

PART 6 U.K. Definitions of groups of food additives for the purposes of Parts 1 to 5

Table 1

E number	Name
E 170	Calcium carbonate
E 260	Acetic acid
[F15 E 261	Potassium acetates]
E 262	Sodium acetates
E 263	Calcium acetate
E 270	Lactic acid
E 290	Carbon dioxide
E 296	Malic acid
E 300	Ascorbic acid
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Fatty acid esters of ascorbic acid
E 306	Tocopherol-rich extract
E 307	Alpha-tocopherol
E 308	Gamma-tocopherol
E 309	Delta-tocopherol
E 322	Lecithins
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates
E 332	Potassium citrates
E 333	Calcium citrates
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
E 336	Potassium tartrates
E 337	Sodium potassium tartrate
E 350	Sodium malates
E 351	Potassium malate
E 352	Calcium malates
E 354	Calcium tartrate
E 380	Triammonium citrate
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
E 404	Calcium alginate
E 406	Agar
E 407	Carrageenan
E 407a	Processed euchema seaweed
E 410	Locust bean gum
E 412	Guar gum
E 413	Tragacanth
E 414	Acacia gum (gum arabic)
E 415	Xanthan gum
E 417	Tara gum
E 418	Gellan gum
E 422	Glycerol
E 440	Pectins
E 460	Cellulose
E 461	Methyl cellulose
E 462	Ethyl cellulose
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
[F9 E 466	Sodium carboxy methyl cellulose, Cellulose gum]
E 469	Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
E 470a	Sodium, potassium and calcium salts of fatty acids
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 472b	Lactic acid esters of mono- and diglycerides of fatty acids
E 472c	Citric acid esters of mono- and diglycerides of fatty acids
E 472d	Tartaric 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 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 500	Sodium carbonates
E 501	Potassium carbonates
E 503	Ammonium carbonates
E 504	Magnesium carbonates
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 513	Sulphuric acid
E 514	Sodium sulphates
E 515	Potassium sulphates
E 516	Calcium sulphate
E 524	Sodium hydroxide
E 525	Potassium hydroxide
E 526	Calcium hydroxide
E 527	Ammonium hydroxide
E 528	Magnesium hydroxide
E 529	Calcium oxide
E 530	Magnesium oxide
E 570	Fatty acids
E 574	Gluconic acid
E 575	Glucono-delta-lactone
E 576	Sodium gluconate
E 577	Potassium gluconate
E 578	Calcium gluconate
E 640	Glycine and its sodium salt
E 938	Argon
E 939	Helium
E 941	Nitrogen
E 942	Nitrous oxide
E 948	Oxygen
E 949	Hydrogen
E 1103	Invertase
E 1200	Polydextrose
E 1404	Oxidised starch
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

Table 2

Sorbic acid — sorbates

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
E 203	Calcium sorbate

Table 3

Sulphur dioxide — sulphites

E-number	Name
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite

Table 4

Polysorbates

E-number	Name
E 432	Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433	Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434	Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435	Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436	Polyoxyethylene sorbitan tristearate (polysorbate 65)

Table 5

Sorbitan esters

E-number	Name
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate

Table 6

Phosphoric acid — phosphates — di-, tri- and polyphosphates

E-number	Name
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 450	Diphosphates
E 451	Triphosphates
E 452	Polyphosphates

Table 7

Alginic acid — alginates

E-number	Name
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
[F30 E 404	Calcium alginate] ]

ANNEX IV U.K. Traditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives

Member State	Foods	Categories of additives which may continue to be banned
Germany	Traditional German beer (Bier nach deutschem Reinheitsgebot gebraut)	All except propellant gases
France	Traditional French bread	All
France	Traditional French preserved truffles	All
France	Traditional French preserved snails	All
France	Traditional French goose and duck preserves (confit)	All
Austria	Traditional Austrian ‘Bergkäse’	All except preservatives
Finland	Traditional Finnish ‘Mämmi’	All except preservatives
Sweden Finland	Traditional Swedish and Finnish fruit syrups	Colours
Denmark	Traditional Danish ‘Kødboller’	Preservatives and colours
Denmark	Traditional Danish ‘Leverpostej’	Preservatives (other than sorbic acid) and colours
Spain	Traditional Spanish ‘Lomo embuchado’	All except preservatives and antioxidants
Italy	Traditional Italian ‘Mortadella’	All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas
Italy	Traditional Italian ‘Cotechino e zampone’	All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas

ANNEX V U.K. List of the food colours referred to in Article 24 for which the labelling of foods shall include additional information

a [F31 With the exception of: (a) foods where the colour(s) has been used for the purposes of health or other marking on meat products or for stamping or decorative colouring on eggshells; and (b) beverages containing more than 1,2 % by volume of alcohol.]
Foods containing one or more of the following food colours	Information
Sunset yellow (E 110)a	‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children.
Quinoline yellow (E 104)a
Carmoisine (E 122)a
Allura red (E 129)a
Tartrazine (E 102)a
Ponceau 4R (E 124)a

Textual Amendments

F31 Substituted by Commission Regulation (EU) No 238/2010 of 22 March 2010 amending Annex V to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to the labelling requirement for beverages with more than 1,2 % by volume of alcohol and containing certain food colours (Text with EEA relevance).

(1)

[F3 [F4 Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council ( OJ L 83, 22.3.2012, p. 1 ).]

(2)

[F5 applicable until 31 January 2014 .

(3)

applicable from 1 February 2014 .] ]

Textual Amendments

F3 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).

F4 Substituted by Commission Regulation (EU) 2015/647 of 24 April 2015 amending and correcting Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

F5 Substituted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).