1995 No. 3187

FOOD

The Miscellaneous Food Additives Regulations 1995

Made

Laid before Parliament

Coming into force

The Minister of Agriculture, Fisheries and Food, the Secretary of State for Health and the Secretary of State for Wales, acting jointly, in relation to England and Wales, and the Secretary of State for Scotland in relation to Scotland, in exercise of the powers conferred on them by sections 6(4), 16(1)(a), 17(1), 26(1) and (3) and 48(1) of, and paragraph 1 of Schedule 1 to, the Food Safety Act 19901 and of all other powers enabling them in that behalf, hereby make the following Regulations, after consultation in accordance with section 48(4) of the said Act with such organisations as appear to them to be representative of interests likely to be substantially affected by the Regulations:

Title and commencement1

These Regulations may be cited as the Miscellaneous Food Additives Regulations 1995, and shall come into force on 1st January 1996.

Interpretation2

1

In these Regulations, unless the context otherwise requires—

  • “acid” means any substance which increases the acidity of a food or imparts a sour taste to it, or both;

  • “acidity regulator” means any substance which alters or controls the acidity or alkalinity of a food;

  • “the Act” means the Food Safety Act 1990;

  • “anti-caking agent” means any substance which reduces the tendency of individual particles of a food to adhere to one another;

  • “anti-foaming agent” means any substance which prevents or reduces foaming;

  • “antioxidant” means any substance which prolongs the shelf-life of a food by protecting it against deterioration caused by oxidation, including fat rancidity and colour changes;

  • “bulking agent” means any substance which contributes to the volume of a food without contributing significantly to its available energy value;

  • “carrier” and “carrier solvent” mean any substance, other than a substance generally considered as food, used to dissolve, dilute, disperse or otherwise physically modify a miscellaneous additive, colour or sweetener, or an enzyme which is not acting as a processing aid, without altering its technological function (and without exerting any technological effect itself) in order to facilitate its handling, application or use;

  • “colour” has the same meaning as in the Colours in Food Regulations 19952;

  • “Directive 89/107/EEC” means Council Directive 89/107/EEC3 on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption;

  • “Directive 89/398/EEC” means Council Directive 89/398/EEC4 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses;

  • “Directive 95/2/EC” means European Parliament and Council Directive 95/2/EC5 on food additives other than colours and sweeteners (as corrected)6;

  • “emulsifier” means any substance which makes it possible to form or maintain a homogenous mixture of two or more immiscible phases, such as oil and water, in a food;

  • “emulsifying salt” means any substance which converts proteins contained in cheese into a dispersed form, thereby bringing about homogenous distribution of fat and other components;

  • “firming agent” means any substance which makes or keeps tissues of fruit or vegetables firm or crisp or which interacts with a gelling agent to produce or strengthen a gel;

  • “flavour enhancer” means any substance which enhances the existing taste or odour, or both, of a food;

  • “foaming agent” means any substance which makes it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid food;

  • “food” means food sold, or intended for sale, for human consumption and in regulation 6 and for the purposes of regulation 9 includes a food additive;

  • “food additive” means—

    1. a

      any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may reasonably be expected to result, in it or its by-products becoming directly or indirectly a component of such foods; or

    2. b

      a carrier or carrier solvent;

    but does not include—

    1. i

      any substance used for the treatment of drinking water as provided for in Council Directive 80/778/EEC7 relating to the quality of water intended for human consumption, as amended by Council Directive 81/858/EEC8 and Council Directive 91/692/EEC9;

    2. ii

      any product containing pectin and derived from dried apple pomace or peel of citrus fruit, or from a mixture of both, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);

    3. iii

      chewing gum bases;

    4. iv

      white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;

    5. v

      ammonium chloride;

    6. vi

      blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;

    7. vii

      amino acids and their salts (other than glumatic acid, glycine, cysteine and cystine and their salts) having no additive function;

    8. viii

      caseinates and casein;

    9. ix

      inulin;

  • “gelling agent” means any substance which gives a food texture through the formation of a gel;

  • “glazing agent” means any substance which, when applied to the external surface of a food, imparts a shiny appearance or provides a protective coating, and includes lubricants;

  • “humectant” means any substance which prevents a food from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or which promotes the dissolution of a powder in an aqueous medium;

  • “infants” means children under the age of twelve months;

  • “member State” means a member State of the European Community;

  • “miscellaneous additive” means any food additive which is used or intended to be used primarily as an acid, acidity regulator, anti-caking agent, anti-foaming agent, antioxidant, bulking agent, carrier, carrier solvent, emulsifier, emulsifying salt, firming agent, flavour enhancer, foaming agent, gelling agent, glazing agent, humectant, modified starch, packaging gas, preservative, propellant, raising agent, sequestrant, stabiliser or thickener, but does not include any processing aid;

  • “modified starch” means any substance obtained by one or more chemical treatments of edible starch, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;

  • “packaging gas” means any gas, other than air, which is introduced into a container before, during or after the placing of a food in that container;

  • “permitted miscellaneous additive” means any miscellaneous additive listed in Schedule 1, 2, 3 or 4, which satisfies the purity criteria (if any) for that additive;

  • “preservative” means any substance which prolongs the shelf-life of a food by protecting it against deterioration caused by micro-organisms;

  • “processed”, in relation to any food, means having undergone any treatment resulting in a substantial change in the original state of the food, but does not include dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking, and “unprocessed” shall be construed accordingly;

  • “processing aid” means any substance not consumed as a food by itself, intentionally used in the processing of raw materials, foods or their ingredients to fulfil a certain technological purpose during treatment or processing, and which may result in the unintentional but technically unavoidable presence of residues of the substance or its derivatives in the final product, provided that these residues do not present any health risk and do not have any technological effect on the finished product;

  • “propellant” means any gas, other than air, which expels a food from a container;

  • “purity criteria” means the purity criteria (if any) for that miscellaneous additive specified or referred to in Schedule 5;

  • “raising agent” means any substance or combination of substances which liberates gas and thereby increases the volume of a dough or a batter;

  • “relevant food additive” means any miscellaneous additive, colour or sweetener, or an enzyme which is not acting as a processing aid;

  • “sell” includes possess for sale, and offer, expose or advertise for sale, and “sale” and “sold” shall be construed accordingly;

  • “sequestrant” means any substance which forms a chemical complex with metallic ions;

  • “stabiliser” means any substance which makes it possible to maintain the physico-chemical state of a food, including any substance which enables a homogenous dispersion of two or more immiscible substances in a food to be maintained, and any substance which stabilises, retains or intensifies an existing colour of a food;

  • “sweetener” has the same meaning as in the Sweeteners in Food Regulations 199510;

  • “thickener” means any substance which increases the viscosity of a food;

  • “young children” means children aged between one and three years.

2

Other expressions used in these Regulations and in Directive 95/2/EC have, in so far as the context admits, the same meaning in these Regulations as they bear in that Directive.

3

Any reference in these Regulations to a Community instrument is a reference to it as amended, modified or otherwise adapted.

4

Any reference in these Regulations to a numbered regulation or Schedule shall, unless the context otherwise requires, be construed as a reference to the regulation or Schedule bearing that number in these Regulations, and in the case of a Schedule shall be read with any note thereto.

5

Any reference in these Regulations to—

a

a maximum level of permitted miscellaneous additive in or on a food, or in respect of a food additive, is to the maximum level of that permitted miscellaneous additive in or on the food, or in respect of the food additive, as sold, unless otherwise indicated;

b

quantum satismeans that no maximum level of permitted miscellaneous additive in or on a corresponding food is specified but that in or on such food a permitted miscellaneous additive may be used in accordance with good manufacturing practice at a level not higher than is necessary to achieve the intended purpose and provided that such use does not mislead the consumer.

Use of miscellaneous additives3

1

No person shall use in or on any food any miscellaneous additive other than a permitted miscellaneous additive.

2

Subject to regulation 4(2) and Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food which is listed in Schedule 6 but not in column 1 of Schedule 7.

3

Subject to regulation 4(2) and Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food listed in column 1 of Schedule 7, except a permitted miscellaneous additive which is listed, or referred to, in relation to that food in column 2 of that Schedule in an amount not exceeding the maximum level (if any) for such additive in or on such food as listed in column 3 of that Schedule.

4

No person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food which is not listed in Schedule 6 or in column 1 of Schedule 7 and is not referred to in paragraph (7) below in an amount higher thanquantum satisor otherwise than in compliance with Notes 1 and 3 to Schedule 1.

5

Subject to paragraphs (1) and (2) of regulation 4, no person shall use any permitted miscellaneous additive listed in Schedule 2 or 3 in or on any food which is not referred to in paragraph (7) below, other than a food listed in either of those Schedules in relation to that additive and in accordance with the provisions contained in those Schedules governing the use of such additive in or on such food.

6

No person shall use any miscellaneous additive primarily as a carrier or carrier solvent unless that additive is a permitted miscellaneous additive listed in Schedule 4 and its use complies with the restrictions (if any) mentioned in relation to that additive in column 3 of that Schedule.

7

Subject to Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive in or on any food for infants or young children as referred to in Directive 89/398/EEC (including any food for infants and young children not in good health) unless that additive is listed in Schedule 8, in which case it may be used only in accordance with the conditions contained in that Schedule.

8

No person shall use in or on any food for infants or young children as referred to in Directive 89/398/EEC (including any food for infants and young children not in good health) any relevant food additive in combination with a miscellaneous additive which has been used primarily as a carrier or carrier solvent unless that miscellaneous additive is listed in Schedule 8 and its presence in or on the food is in accordance with the conditions contained in that Schedule.

Use of miscellaneous additives in or on compound foods4

1

Subject to paragraphs (3) and (4) below, any food in or on which a permitted miscellaneous additive is used without contravening any of the provisions of paragraphs (2) to (5) or (7) of regulation 3 may itself be used as an ingredient in a compound food in or on which the use of such miscellaneous additive is not otherwise permitted; and the presence in or on that compound food of such miscellaneous additive as a result of its containing such an ingredient shall not constitute a contravention of any of the provisions of those paragraphs of regulation 3.

2

Subject to paragraph (4) below, there may be used in or on a food any permitted miscellaneous additive the use of which would otherwise constitute a contravention of any of the provisions of paragraphs (2) to (5) or (7) of regulation 3, where such a food is destined to be used solely in the preparation of a compound food and the resulting presence in or on that compound food of such miscellaneous additive does not itself constitute a contravention of any of the provisions of those paragraphs of regulation 3.

3

Paragraph (1) above shall not apply in the case of any compound food listed in Schedule 6 or in column 1 of Schedule 7.

4

Paragraphs (1) and (2) above shall not apply in the case of any food for infants or young children as referred to in Directive 89/398/EEC, except where specifically provided in these Regulations.

Sale of food additives and food containing miscellaneous additives5

1

No person shall sell any miscellaneous additive for use in or on food unless that additive is a permitted miscellaneous additive.

2

No person shall sell any miscellaneous additive for use primarily as a carrier or carrier solvent unless that additive is a permitted miscellaneous additive listed in Schedule 4.

3

No person shall sell directly to the consumer any miscellaneous additive other than a permitted miscellaneous additive.

4

No person shall sell any food having in it or on it any added miscellaneous additive other than a permitted miscellaneous additive which has been used, or is present, in or on that food without contravening any of the provisions of paragraphs (1) to (5), (7) or (8) of regulation 3.

5

No person shall sell any relevant food additive in combination with a miscellaneous additive which has been used primarily as a carrier or carrier solvent unless that miscellaneous additive has been used in respect of that relevant food additive without contravening the provisions of regulation 3(6).

Condemnation of food6

Where any food is certified by a food analyst as being food which it is an offence against these Regulations to sell, that food may be treated for the purposes of section 9 of the Act (under which a food may be seized and destroyed on the order of a justice of the peace) as failing to comply with food safety requirements, and section 8(3) shall apply for the purposes of these Regulations as it applies for the purposes of the Act.

Offences, penalties and enforcement7

1

If any person contravenes or fails to comply with any of the provisions of these Regulations he shall be guilty of an offence, and liable on summary conviction to a fine not exceeding level 5 on the standard scale.

2

Where an offence under these Regulations is committed in Scotland by a Scottish partnership and is proved to have been committed with the consent or connivance of, or to be attributable to any neglect on the part of, a partner, he as well as the partnership shall be guilty of the offence and be liable to be proceeded against and punished accordingly.

3

Subject to paragraph (4) below, each food authority shall enforce and execute these Regulations in its area.

4

In this regulation “food authority” does not include—

a

the council of a district in a non-metropolitan county in England except where the county functions have been transferred to that council pursuant to a structural change,

b

until 1st April 1996, the council of a district in Wales, or

c

the appropriate Treasurer referred to in section 5(1)(c) of the Act (which deals with the Inner Temple and the Middle Temple).

Defence in relation to exports8

In any proceedings for an offence under these Regulations it shall be a defence for the person charged to prove—

a

that the food or, as the case may be, the food additive in respect of which the offence is alleged to have been committed was intended for export to a country which has legislation analogous to these Regulations and that such food or food additive complies with that legislation; and

b

in the case of export to another member State, that the legislation complies with Directive 89/107/EEC and Directive 95/2/EC.

Application of various provisions of the Act9

The following provisions of the Act shall apply for the purposes of these Regulations as they apply for the purposes of section 8, 14 or 15 of the Act and, unless the context otherwise requires, any reference in them to the Act shall be construed for the purposes of these Regulations as a reference to these Regulations—

a

section 2 (extended meaning of “sale” etc.);

b

section 3 (presumption that food intended for human consumption);

c

section 20 (offences due to fault of another person);

d

section 21 (defence of due diligence);

e

section 22 (defence of publication in the course of business);

f

section 30(8) (which relates to documentary evidence);

g

section 33 (obstruction etc. of officers);

h

section 36 (offences by bodies corporate);

i

section 44 (protection of officers acting in good faith).

Revocations and amendments10

1

The Regulations specified in columns 1 and 2 of Schedule 9 shall be revoked to the extent specified in column 3 of that Schedule.

2

In the Mineral Hydrocarbons in Food Regulations 196611, in regulation 3 (exemptions)—

a

there shall be substituted for paragraph (1) the following paragraph—

1

Regulation 4 of these regulations shall not apply in relation to—

a

any food containing mineral hydrocarbon by reason not of the inclusion of mineral hydrocarbon as an ingredient in such food but because of the use of mineral hydrocarbon as a lubricant or greasing agent on some surface with which such food has necessarily to come into contact during the course of preparation if such food contains by reason thereof not more than 0.2 part by weight of mineral hydrocarbon per 100 parts by weight of the food;

b

any chewing compound which—

i

contains no more than 60 parts by weight of solid mineral hydrocarbon per 100 parts by weight of chewing compound, and

ii

contains no mineral hydrocarbon other than any mineral hydrocarbon which complies with the specification therefor set forth in paragraph 4 of Part I of the Schedule to these regulations;

c

the rind of any whole pressed cheese;

d

any food containing mineral hydrocarbon where the use of that mineral hydrocarbon in or on that food is as a miscellaneous additive, as defined in the Miscellaneous Food Additives Regulations 1995, and complies with the provisions of those Regulations.

b

in the proviso to paragraph (2), for the words “paragraph (1)(e)” there shall be substituted the words “paragraph (1)(b)”;

c

in paragraph (3), for the words “paragraph (1)(a) to (g)” there shall be substituted the words “paragraph (1)(a) to (c)”.

3

In the Mineral Hydrocarbons in Food (Scotland) Regulations 196612, in regulation 4 (exemptions)—

a

there shall be substituted for paragraph (1) the following paragraph—

1

Regulation 5 of these regulations shall not apply in relation to—

a

any food containing mineral hydrocarbon by reason not of the inclusion of mineral hydrocarbon as an ingredient in such food but because of the use of mineral hydrocarbon as a lubricant or greasing agent on some surface with which such food has necessarily to come into contact during the course of preparation if such food contains by reason thereof not more than 0.2 part by weight of mineral hydrocarbon per 100 parts by weight of the food;

b

any chewing compound which—

i

contains no more than 60 parts by weight of solid mineral hydrocarbon per 100 parts by weight of chewing compound, and

ii

contains no mineral hydrocarbon other than any mineral hydrocarbon which complies with the specification therefor set forth in paragraph 4 of Part I of the Schedule to these regulations;

c

the rind of any whole pressed cheese;

d

any food containing mineral hydrocarbon where the use of that mineral hydrocarbon in or on that food is as a miscellaneous additive, as defined in the Miscellaneous Food Additives Regulations 1995, and complies with the provisions of those Regulations.

b

in the proviso to paragraph (2), for the words “paragraph (1)(e)” there shall be substituted the words “paragraph (1)(b)”;

c

in paragraph (3), for the words “paragraph (1)(a) to (g)” there shall be substituted the words “paragraph (1)(a) to (c)”.

4

In the Specified Sugar Products Regulations 197613 and the Specified Sugar Products (Scotland) Regulations 197614—

a

in regulation 2(1) (interpretation)—

i

after the definition of “the Act” there shall be inserted the following definition—

  • “anti-caking agent” has the meaning assigned to it by the Miscellaneous Food Additives Regulations 1995;

ii

there shall be substituted for the definition of “anti-foaming agent” the following definition—

  • “anti-foaming agent” has the meaning assigned to it by the Miscellaneous Food Additives Regulations 1995;

iii

there shall be substituted for the definition of “appropriate designation” the following definition—

  • “appropriate designation”, as respects any colour, anti-caking agent or anti-foaming agent, means a name or description or a name and description sufficiently specific, in each case, to indicate to an intending purchaser the true nature of the colour, anti-caking agent or anti-foaming agent to which it is applied;

iv

after the definition of “loaf sugar” there shall be inserted the following definition—

  • “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;

b

there shall be substituted for paragraph (3) of regulation 2 the following paragraph—

3

Any permitted miscellaneous additive (other than E 220 sulphur dioxide) specified in Part B of Schedule 2 to the Miscellaneous Food Additives Regulations 1995, if calculated as, may be used in place of, E 220 sulphur dioxide, and any reference in these regulations to the permitted miscellaneous additive sulphur dioxide shall be construed accordingly.

c

in regulation 5(3) (labelling and description of specified sugar products)—

i

there shall be substituted for sub-paragraph (c) the following sub-paragraph—

c

for glucose syrup or dried glucose syrup containing more than 20 milligrams per kilogram of the permitted miscellaneous additive sulphur dioxide, a declaration that the product is not for sale by retail;

ii

there shall be substituted for sub-paragraph (e) the following sub-paragraph—

e

for icing sugar or icing dextrose containing any permitted miscellaneous additive used primarily as an anti-caking agent or any starch in accordance with paragraph (a) or (c) of the proviso to regulation 9, the declaration “contains X” or “contains starch” respectively, the declaration in the former case being completed by inserting at X an appropriate designation or the common or usual name of each anti-caking agent present;

iii

in sub-paragraph (f) there shall be substituted for the words “any anti-foaming agent in accordance with paragraph (d) of the proviso” the words “any permitted miscellaneous additive used primarily as an anti-foaming agent in accordance with paragraph (a) of the proviso”;

d

in regulation 8 (declarations of sulphur dioxide in glucose syrup and dried glucose syrup) there shall be substituted for the words from “of which the sulphur dioxide” to “20 milligrammes per kilogramme” the words “containing more than 20 milligrams per kilogram of the permitted miscellaneous additive sulphur dioxide”;

e

in the proviso to regulation 9 (permitted additional ingredients in specified sugar products)—

i

there shall be substituted for paragraph (a) the following paragraph—

a

any specified sugar product may contain any permitted miscellaneous additive;

ii

there shall be substituted for paragraph (c) the following paragraph—

c

any icing sugar or icing dextrose which does not contain any permitted miscellaneous additive used primarily as an anti-caking agent may contain not more than 5 per centum of starch.

5

In the Cocoa and Chocolate Products Regulations 197615 and the Cocoa and Chocolate Products (Scotland) Regulations 197616—

a

in regulation 2(1) (interpretation)—

i

in the definition of “edible substance” there shall be substituted for paragraph (c) the following paragraph—

c

any permitted miscellaneous additive

ii

after the definition of “permitted cocoa butter” there shall be inserted the following definition—

  • “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;

b

in the proviso to regulation 15 (permitted additional ingredients in cocoa and chocolate products) there shall be substituted for paragraphs (a) to (c) the following paragraph—

a

any cocoa product or chocolate product may contain any permitted miscellaneous additive;

6

In the Fruit Juices and Fruit Nectars Regulations 197717 and the Fruit Juices and Fruit Nectars (Scotland) Regulations 197718—

a

in regulation 2(1) (interpretation) after the definition of “human consumption” there shall be inserted the following definition—

  • “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;

b

in the proviso to regulation 11(1) (permitted additional ingredients in fruit juice, concentrated fruit juice, dried fruit juice and fruit nectar)—

i

there shall be substituted for sub-paragraphs (a), (e), (g), (j) and (k) the following sub-paragraph—

a

any such food may contain any permitted miscellaneous additive, so however that no apple juice, grape juice, pineapple juice or concentrated pineapple juice shall contain both added sugar and added acid;

ii

there shall be substituted for sub-paragraph (f) the following sub-paragraph—

f

the fruit nectars referred to in Schedule 4 may contain lemon juice, in total or partial replacement of citric acid, in a proportion not exceeding 5 grams per litre;

c

there shall be substituted for Schedule 4 (fruit juices, concentrated fruit juices and fruit nectars which may contain added permitted acid and the nature and proportion of added permitted acid in each case) the following Schedule—

SCHEDULE 4FRUIT NECTARS WHICH MAY CONTAIN LEMON JUICE IN PLACE OF CITRIC ACID

Regulation 11

1

Apple nectar obtained exclusively from apple purée or concentrated apple purée or an admixture thereof

2

Peach nectar obtained exclusively from peach purée or concentrated peach purée or an admixture thereof

3

Pear nectar obtained exclusively from pear purée or concentrated pear purée or an admixture thereof

4

Any admixture of the fruit nectars referred to in items 1 to 3 above.

7

In the Condensed Milk and Dried Milk Regulations 197719 and the Condensed Milk and Dried Milk (Scotland) Regulations 197720—

a

in regulation 2(1) (interpretation) there shall be substituted for the definition of “permitted miscellaneous additive” the following definition—

  • “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;

b

in regulation 5(1) (labelling and description of condensed milk and dried milk products for retail sale) in sub-paragraph (b) there shall be substituted for the words “paragraph (c)” the words “paragraph (a)”;

c

in the proviso to regulation 9 (permitted additional ingredients in condensed milk and dried milk) there shall be substituted for paragraphs (a) to (d) the following paragraph—

a

any condensed milk product or dried milk product may contain any permitted miscellaneous additive;

8

In the Coffee and Coffee Products Regulations 197821 and the Coffee and Coffee Products (Scotland) Regulations 197922—

a

in regulation 2(1) (interpretation) after the definition of “human consumption” there shall be inserted the following definition—

  • “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;

b

in the proviso to regulation 8 (permitted additional ingredients in certain designated products)—

i

there shall be substituted for paragraphs (a), (b) and (e) the following paragraph—

a

any designated product may contain any permitted miscellaneous additive;

ii

in paragraph (d) there shall be inserted after the words “liquid coffee and chicory extract,” the words “chicory and coffee essence,”.

9

In the Jam and Similar Products Regulations 198123 and the Jam and Similar Products (Scotland) Regulations 198124—

a

in regulation 2(1) (interpretation)—

i

immediately before the definition of “permitted sweetener” there shall be inserted the following definition—

  • “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;

ii

after the definition of “prepacked” there shall be inserted the following definition—

  • “preservative” has the meaning assigned to it by the Miscellaneous Food Additives Regulations 1995;

b

in regulation 8(4) (miscellaneous labelling requirements) there shall be substituted for sub-paragraph (c) the following sub-paragraph—

c

the food contains a permitted miscellaneous additive used primarily as a preservative.

c

in regulation 14(1) (permitted additional ingredients) there shall be inserted at the end the words “or any permitted miscellaneous additive”.

10

In the Meat Products and Spreadable Fish Products Regulations 198425—

a

in regulation 2(1) (interpretation) in the definition of “additive” there shall be substituted for the words from “the Antioxidants in Food Regulations 1978” to “the Miscellaneous Additives in Food Regulations 1980” the words “the Miscellaneous Food Additives Regulations 1995”;

b

in regulation 5(2) (name of the food for certain meat products) in sub-paragraph (b) there shall be inserted after the words “the conditions” the words “(if any)”;

c

in Schedule 1 (ingredients of cured meat)—

i

in the first division of ingredients in column 1 there shall be inserted after the entry “Water” the following entry—

  • Additives other than flavourings, smoke and smoke solutions

ii

in the third division of ingredients in column 1 there shall be substituted for the entry “Additives” the following entry—

  • Flavourings, smoke and smoke solutions

11

In the Meat Products and Spreadable Fish Products (Scotland) Regulations 198426—

a

in regulation 2(1) (interpretation) in the definition of “additive” there shall be substituted for the words from “the Antioxidants in Food (Scotland) Regulations 1978” to “the Miscellaneous Additives in Food (Scotland) Regulations 1980” the words “the Miscellaneous Food Additives Regulations 1995”;

b

in regulation 5(2) (name of the food for certain meat products) in sub-paragraph (b) there shall be inserted after the words “the conditions” the words “(if any)”;

c

in Schedule 1 (ingredients of cured meat)—

i

in the first division of ingredients in column 1 there shall be inserted after the entry “Water” the following entry—

  • Additives other than flavourings, smoke and smoke solutions

ii

in the third division of ingredients in column 1 there shall be substituted for the entry “Additives” the following entry—

  • Flavourings, smoke and smoke solutions

12

In the Food Additives Labelling Regulations 199227—

a

in regulation 2 (interpretation) after the definition of “food additive” there shall be inserted the following definitions—

  • “miscellaneous additive” has the same meaning as in the 1995 Regulations;

  • “the 1995 Regulations” means the Miscellaneous Food Additives Regulations 1995;

b

in Schedule 1 (categories of food additives) in Part I (list of food additives)—

i

there shall be substituted for item 9 the following item—

9

Flavour enhancers.

ii

there shall be substituted for item 19 the following item—

19

Flour treatment agents.

iii

there shall be substituted for item 25 the following item—

25

Propellants.

iv

there shall be inserted at the end the following item—

27

Carriers and carrier solvents.

c

in Schedule 1 in Part II (supplementary)—

i

there shall be substituted for sub-paragraphs (b) to (m) the following sub-paragraph—

b

“antioxidant”, “preservative”, “emulsifier”, “emulsifying salt”, “thickener”, “gelling agent”, “stabiliser”, “flavour enhancer”, “acid”, “acidity regulator”, “anti-caking agent” and “modified starch” mean any miscellaneous additive primarily used as an antioxidant, preservative, emulsifier, emulsifying salt, thickener, gelling agent, stabiliser, flavour enhancer, acid, acidity regulator, anti-caking agent or modified starch, as the case may be, as defined in the 1995 Regulations;

ii

there shall be substituted for sub-paragraphs (o) to (q) the following sub-paragraph—

o

“raising agent”, “anti-foaming agent” and “glazing agent” mean any miscellaneous additive primarily used as a raising agent, anti-foaming agent or glazing agent, as the case may be, as defined in the 1995 Regulations;

iii

there shall be substituted for sub-paragraphs (r) and (s) the following sub-paragraphs—

r

“flour bleaching agent” means any substance primarily used to remove colour from flour;

s

“flour treatment agent” means any substance which is added to flour or dough to improve its baking quality;

iv

there shall be substituted for sub-paragraphs (t) and (u) the following sub-paragraph—

t

“firming agent” and “humectant” mean any miscellaneous additive primarily used as a firming agent or humectant, as the case may be, as defined in the 1995 Regulations;

v

there shall be substituted for sub-paragraphs (w) to (z) the following sub-paragraph—

w

“sequestrant”, “bulking agent”, “propellant”, “packaging gas”, “carrier” and “carrier solvent” mean any miscellaneous additive primarily used as a sequestrant, bulking agent, propellant, packaging gas, carrier or carrier solvent, as the case may be, as defined in the 1995 Regulations.

d

in Schedule 3 (requirement for sales) in Part I in paragraph 2 and in Part II in paragraph 1 there shall be substituted for the words “EEC number” (wherever they occur) the words “EC number”.

Transitional provision and exemptions11

1

In any proceedings for an offence against these Regulations it shall be a defence to prove that—

a

i

the act was committed before 25th March 1997, or

ii

the act was that of selling a food additive or a food which, in either case, was put on the market or labelled before 25th March 1997; and

b

the matter constituting the offence would not have constituted an offence under any Regulations now revoked or amended by these Regulations if those Regulations had been in operation (in the case of Regulations now being amended, as if such amendments had not been made) when the act was committed or the food additive or, as the case may be, the food was put on the market or labelled.

2

These Regulations shall not apply in respect of any food additive or, as the case may be, food which—

a

is brought into Great Britain before 25th March 1997 from a member State in which it was lawfully produced and sold or in which it was in free circulation and lawfully sold; and

b

is suitably labelled to give the nature of the food additive or, as the case may be, the food.

3

In so far as the purity criteria specified or referred to in Schedule 5 are not set out in any Community instrument, those purity criteria shall not apply in relation to any food additive or, as the case may be, food which—

a

is brought into Great Britain on or after 25th March 1997 from a member State in which it was lawfully produced and sold or in which it was in free circulation and lawfully sold; and

b

is suitably labelled to give the nature of the food additive or, as the case may be, the food.

4

For the purposes of paragraphs (2) and (3) above, “free circulation” shall be construed in accordance with Article 9.2 of the Treaty establishing the European Community.

Angela BrowningParliamentary Secretary, Ministry of Agriculture, Fisheries and Food

Signed by authority of the Secretary of State for Health:

CumberlegeParliamentary Under Secretary of State,Department of Health

Signed by authority of the Secretary of State for Wales:

Rod RichardsParliamentary Under Secretary of State, Welsh Office
LindsayParliamentary Under Secretary of State, Scottish Office

SCHEDULE 1MISCELLANEOUS ADDITIVES GENERALLY PERMITTED FOR USE IN FOODS NOT REFERRED TO IN SCHEDULE 6, 7 OR 8

Regulations 2(1) and 3(2) to (4) and (7)

Notes

1

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

2

The substances E 290, E 938, E 939, E 941, E 942 and E 948 may also be used atquantum satisin the foods referred to in Schedules 6, 7 and 8.

3

The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.

ECNo.

Name

E 170

Calcium carbonates

  1. i

    Calcium carbonate

  2. ii

    Calcium hydrogen carbonate

E 260

Acetic acid

E 261

Potassium acetate

E 262

Sodium acetates

  1. i

    Sodium acetate

  2. ii

    Sodium hydrogen acetate (sodium diacetate)

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

  1. i

    Ascorbyl palmitate

  2. ii

    Ascorbyl stearate

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

  1. i

    Monosodium citrate

  2. ii

    Disodium citrate

  3. iii

    Trisodium citrate

E 332

Potassium citrates

  1. i

    Monopotassium citrate

  2. ii

    Tripotassium citrate

E 333

Calcium citrates

  1. i

    Monocalcium citrate

  2. ii

    Dicalcium citrate

  3. iii

    Tricalcium citrate

E 334

Tartaric acid (L(+)−)

E 335

Sodium tartrates

  1. i

    Monosodium tartrate

  2. ii

    Disodium tartrate

E 336

Potassium tartrates

  1. i

    Monopotassium tartrate

  2. ii

    Dipotassium tartrate

E 337

Sodium potassium tartrate

E 350

Sodium malates

  1. i

    Sodium malate

  2. ii

    Sodium hydrogen malate

E 351

Potassium malate

E 352

Calcium malates

  1. i

    Calcium malate

  2. ii

    Calcium hydrogen malate

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 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

  1. i

    pectin

  2. ii

    amidated pectin

E 460

Cellulose

  1. i

    Microcrystalline cellulose

  2. ii

    Powdered cellulose

E 461

Methyl cellulose

E 463

Hydroxypropyl cellulose

E 464

Hydroxypropyl methyl cellulose

E 465

Ethyl methyl cellulose

E 466

Carboxy methyl cellulose Sodium carboxy methyl cellulose

E 470a

Sodium, potassium and calcium salts of fatty acids

E 470b

Magnesium salts of fatty acids

E 471

Monoand diglycerides of fatty acids

E 472a

Acetic acid esters of monoand diglycerides of fatty acids

E 472b

Lactic acid esters of monoand diglycerides of fatty acids

E 472c

Citric acid esters of monoand diglycerides of fatty acids

E 472d

Tartaric acid esters of monoand diglycerides of fatty acids

E 472e

Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids

E 472f

Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids

E 500

Sodium carbonates

  1. i

    Sodium carbonate

  2. ii

    Sodium hydrogen carbonate

  3. iii

    Sodium sesquicarbonate

E 501

Potassium carbonates

  1. i

    Potassium carbonate

  2. ii

    Potassium hydrogen carbonate

E 503

Ammonium carbonates

  1. i

    Ammonium carbonate

  2. ii

    Ammonium hydrogen carbonate

E 504

Magnesium carbonates

  1. i

    Magnesium carbonate

  2. ii

    Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)

E 507

Hydrochloric acid

E 508

Potassium chloride

E 509

Calcium chloride

E 511

Magnesium chloride

E 513

Sulphuric acid

E 514

Sodium sulphates

  1. i

    Sodium sulphate

  2. ii

    Sodium hydrogen sulphate

E 515

Potassium sulphates

  1. i

    Potassium sulphate

  2. ii

    Potassium hydrogen sulphate

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 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

SCHEDULE 2CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

Regulations 2(1) and 3(5)

PART ASorbates, benzoates and p-hydroxybenzoates

ECNo.

Name

Abbreviation

E 200

E 202

E 203

Sorbic acid

Potassium sorbate

Calcium sorbate

} Sa

E 210

E 211

E 212

E 213

Benzoic acid

Sodium benzoate

Potassium benzoate

Calcium benzoate

} Ba(1)

E 214

E 215

E 216

E 217

E 218

E 219

Ethyl p-hydroxybenzoate

Sodium ethyl p-hydroxybenzoate

Propyl p-hydroxybenzoate

Sodium propyl p-hydroxybenzoate

Methyl p-hydroxybenzoate

Sodium methyl p-hydroxybenzoate

} PHB

Notes

  1. 1

    The levels of all substances mentioned above are expressed as the free acid.

  2. 2

    The abbreviations used in the table mean the following:

    • Sa + Ba: Sa and Ba used singly or in combination

    • Sa + PHB: Sa and PHB used singly or in combination

    • Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.

  3. 3

    The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.

(1)

Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.

Food

Maximum level (mg/kg or mg/l as appropriate)

Sa

Ba

PHB

Sa + Ba

Sa + PHB

Sa + Ba + PHB

Wine-based flavoured drinks including products covered by Regulation (EEC) No. 1601/9128

200

Non-alcoholic flavoured drinks (excluding dairy-based drinks)

300

150

250 Sa+ 150 Ba

Liquid tea concentrates and liquid fruit and herbal infusion concentrates

600

Grape juice, unfermented, for sacramental use

2000

Wines as referred to in Regulation (EEC) No. 822/8729; alcohol-free wine; fruit wine (including alcohol-free);made wine; cider and perry (including alcohol-free)

200

Sød… Saft or Sødet… Saft

500

200

Alcohol-free beer in keg

200

Mead

200

Spirits with less than 15% alcohol by volume

200

200

400

Fillings of ravioli and similar products

1000

Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads;Mermeladas

500

1000

Candied, crystallised and glacé fruit and vegetables

1000

Dried fruit

1000

FrugtgrødandRote Grütze

1000

500

Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled

1000

Vegetables in vinegar, brine or oil (excluding olives)

2000

Potato dough and pre-fried potato slices

2000

Gnocchi

1000

Polenta

200

Olives and olive-based preparations

1000

Jelly coatings of meat products (cooked, cured or dried); Paté

1000

Surface treatment of dried meat products

quantum satis

Semi-preserved fish products including fish roe products

2000

Salted, dried fish

200

Shrimps, cooked

2000

Crangon crangonandCrangon vulgaris,cooked

6000

Cheese, pre-packed, sliced

1000

Unripened cheese

1000

Processed cheese

2000

Layered cheese and cheese with added foods

1000

Non-heat-treated dairy-based desserts

300

Curdled milk

1000

Liquid egg (white, yolk or whole egg)

5000

Dehydrated, concentrated, frozen and deep-frozen egg products

1000

Pre-packed sliced bread and rye-bread

2000

Partially baked, pre-packed bakery wares intended for retail sale

2000

Fine bakery wares with a water activity of more than 0.65

2000

Cerealor potato-based snacks and coated nuts

1000 (max. 300 PHB)

Batters

2000

Confectionery (excluding chocolate)

1500 (max. 300 PHB)

Chewing gum

1500

Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)

1000

Fat emulsions (excluding butter) with a fat content of 60% or more

1000

Fat emulsions with a fat content less than 60%

2000

Emulsified sauces with a fat content of 60% or more

1000

Emulsified sauces with a fat content less than 60%

2000

Non-emulsified sauces

1000

Prepared salads

1500

Mustard

1000

Seasonings and condiments

1000

Liquid soups and broths (excluding canned)

500

Aspic

1000

500

Liquid dietary food supplements

2000

Dietetic foods intended for special medical purposes excluding foods for infants and young children as referred to in Directive 89/398/EEC dietetic formulae for weight control intended to replace total daily food intake or an individual meal

1500

PART BSulphur dioxide and sulphites

ECNo.

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

Notes

  1. 1

    Maximum levels are expressed as SO2 in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources.

  2. 2

    An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.

Food

Maximum level (mg/kg or mg/l as appropriate) Expressed as SO2

Burger meatwith a minimum vegetable and/or cereal content of 4%

450

Breakfast sausages

450

Longaniza frescaandButifarra fresca

450

Dried salted fish of the `Gadidae' species

200

Crustaceans and cephalopods – fresh, frozen and deep-frozen crustaceans,

15030

penaeidae solenceridae, aristeidaefamily:

up to 80 units

15030

between 80 and 120 units

20030

over 120 units

30030

cooked

5030

Dry biscuit

50

Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)

50

Sago

30

Pearl barley

30

Dehydrated granulated potatoes

400

Cereal-and potato-based snacks

50

Peeled potatoes

50

Processed potatoes (including frozen and deep-frozen potatoes)

100

Potato dough

100

White vegetables, dried

400

White vegetables, processed (including frozen and deep-frozen white vegetables)

50

Dried ginger

150

Dried tomatoes

200

Horseradish pulp

800

Onion, garlic and shallot pulp

300

Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine)

100

Golden peppers in brine

500

Processed mushrooms (including frozen mushrooms)

50

Dried mushrooms

100

Dried fruits

apricots, peaches, grapes, prunes and figs

2000

bananas

1000

apples and pears

600

other (including nuts in shell)

500

Dried coconut

50

Candied, crystallised or glacé fruit, vegetables, angelica and citrus peel

100

Jam, jelly and marmalade as defined in Directive 79/693/EEC31 (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products

50

Jams, jelliesandmarmaladesmade with sulphited fruit

100

Fruit-based pie fillings

100

Citrus-juice-based seasonings

200

Concentrated grape juice for home wine-making

2000

Mostarda di frutta

100

Jellying fruit extract, liquid pectin for sale to the final consumer

800

Bottled whiteheart cherries, rehydrated dried fruit and lychees

100

Bottled, sliced lemon

250

Sugars as defined in Directive 73/437/EEC32 except glucose syrup, whether or not dehydrated

15

Glucose syrup, whether or not dehydrated

20

Treacle and molasses

70

Other sugars

40

Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)

40

Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments

50

Lime and lemon juice

350

Concentrates based on fruit juice and containing not less than 2.5% barley (barley water)

350

Other concentrates based on fruit juice or comminuted fruit;capilé groselha

250

Non-alcoholic flavoured drinks containing fruit juice

20 (carry-over from concentrates only)

Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup

50

Grape juice, unfermented, for sacramental use

70

Glucose-syrup-based confectionery

50 (carry-over from the glucose syrup only)

Beer including low-alcohol and alcohol-free beer

20

Beer with a second fermentation in the cask

50

Wines

in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/8833, (EEC) No. 2332/9234 and (EEC) No. 1873/8435 and their implementing regulations;

(pro memoria) in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/7936.

Alcohol-free wine

200

Made wine

260

Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free products)

200

Mead

200

Fermentation vinegar

170

Mustard, excluding Dijon mustard

250

Dijon mustard

500

Gelatin

50

Vegetableand cereal-protein-based meat, fish and crustacean analogues

200

PART COther preservatives

ECNo.

Name

Food

Maximum level

E 230

Biphenyl, diphenyl

Surface treatment of citrus fruits

70 mg/kg

E 231

E 232

Orthophenyl phenol }

Sodium orthophenyl phenol }

Surface treatment of citrus fruits

12 mg/kg individually or in combination expressed as orthophenyl phenol

E 233

Thiabendazole

Surface treatment of: citrus fruit bananas

6 mg/kg 3 mg/kg

E 234

Nisin37

Semolina and tapioca puddings and similar products

Ripened cheese and processed cheese

Clotted cream

3 mg/kg

12.5 mg/kg

10 mg/kg

E 235

Natamycin

Surface treatment of: hard, semi-hard and semi-soft cheese dried, cured sausages

} 1 mg/dm2 surface (not present at a depth of 5 mm)

E 239

Hexamethylene tetramine

Provolonecheese

25 mg/kg residual amount, expressed as formaldehyde

E 242

Dimethyl dicarbonate

Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate

} 250 mg/l ingoing amount, residues not detectable

E 284

E 285

Boric acid

Sodium tetraborate (borax)

Sturgeons' eggs (Caviar)

4 g/kg expressed as boric acid

ECNo.

Name

Food

Indicative ingoing amount mg/kg

Residual amount mg/kg

E 249

E 250

Potassium nitrite38

Sodium nitrite38

Non-heat-treated, cured, dried meat products

Other cured meat products Canned meat productsFoie gras, foie gras entier, blocs de foie gras

Cured bacon

15039

15039

5040

10040

17540

E 251

E 252

Sodium nitrate

Potassium nitrate

Cured meat products Canned meat products

Hard, semi-hard and semi-soft cheese Dairy-based cheese analogue

Pickled herring and sprat

300

25041

5041

20042

E 280

E 281

E 282

E 283

Propionic acid43

Sodium propionate43

Calcium propionate43

Potassium propionate43

Pre-packed sliced bread and rye bread

Energy reduced bread Partially baked, pre-packed bread

Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65

Pre-packed Rolls, buns andpitta

Christmas puddingPre-packed bread

3000 mg/kg expressed as propionic acid

2000 mg/kg expressed as propionic acid

1000 mg/kg expressed as propionic acid

E 1105

Lysozyme

Ripened cheese

quantum satis

PART DOther antioxidants

ECNo.

Name

Food

Maximum level (mg/kg)

E 310

E 311

E 312

E 320

E 321

Propyl gallate

Octyl gallate

Dodecyl gallate

Butylated hydroxyanisole (BHA)

Butylated hydroxytoluene (BHT)

Fats and oils for the professional manufacture of heat-treated foods Frying oil and frying fat, excluding olive pomace oil Lard; fish oil; beef, poultry and sheep fat

Cake mixes Cereal-based snack foods Milk powder for vending machines Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Seasonings and condiments Pre-cooked cereals

Dehydrated granulated potatoes

Chewing gum Dietary supplements

20044 (gallates and BHA, individually or in combination)

10044

(BHT) both expressed on fat

200 (gallates and BHA, individually or in combination)

expressed on fat

25 (gallates and BHA, individually or in combination)

400 (gallates, BHT and BHA, individually or in combination)

E 315

E 316

Erythorbic acid

Sodium erythorbate

Semi-preserved and preserved meat products

Preserved and semi-preserved fish products Frozen and deep-frozen fish with red skin

500 expressed as erythorbic acid

1500 expressed as erythorbic acid

SCHEDULE 3OTHER PERMITTED MISCELLANEOUS ADDITIVES

Regulations 2(1) and 3(5)

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.

ECNo.

Name

Food

Maximum level

E 297

Fumaric acid

(pro memoria)Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79

Fillings and toppings for fine bakery wares

2.5 g/kg

Sugar confectionery

1 g/kg

Gel-like desserts Fruit-flavoured desserts Dry powdered dessert mixes

4 g/kg

Instant powders for fruit based drinks

1 g/l

Instant tea powder

1 g/l

Chewing gum

2 g/kg

In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5).

E 338

E 339

E 340

E 341

E 450

E 451

Phosphoric acid

Sodium phosphates

  1. i

    Monosodium phosphate

  2. ii

    Disodium phosphate

  3. iii

    Trisodium phosphate

Potassium phosphates

  1. i

    Monopotassium phosphate

  2. ii

    Dipotassium phosphate

  3. iii

    Tripotassium phosphate

Calcium phosphates

  1. i

    Monocalcium phosphate

  2. ii

    Dicalcium phosphate

  3. iii

    Tricalcium phosphate

Diphosphates

  1. i

    Disodium diphosphate

  2. ii

    Trisodium diphosphate

  3. iii

    Tetrasodium diphosphate

  4. iv

    Dipotassium diphosphate

  5. v

    Tetrapotassium diphosphate

  6. vi

    Dicalcium diphosphate

  7. vii

    Calcium dihydrogen diphosphate

Triphosphates

  1. i

    Pentasodium triphosphate

  2. ii

    Pentapotassium triphosphate

Non-alcoholic flavoured drinks

Sterilised and UHT milk

Partly dehydrated milk with less than 28% solids

Partly dehydrated milk with more than 28% solids

Dried milk and dried skimmed milk

Pasteurised, sterilised and UHT creams

Whipped cream and vegetable fat analogues

Unripened cheese (exceptMozzarella)

Processed cheese and processed cheese analogues

Meat Products

Sport drinks and prepared table waters

Dietary supplements

Salt and its substitutes

Vegetable protein drinks

Beverage whiteners

Beverage whiteners for vending machines

Edible ices

700 mg/l45

1 g/l

1 g/kg

1.5 g/kg

2.5 g/kg

5 g/kg

5 g/kg

2 g/kg

20 g/kg

5 g/kg

0.5 g/l

quantum satis

10 g/kg

20 g/l

30 g/kg

50 g/kg

1 g/kg

E 452

Polyphosphates

  1. i

    Sodium polyphosphate

  2. ii

    Potassium polyphosphate

  3. iii

    Sodium calcium polyphosphate

  4. iv

    Calcium polyphosphates

Desserts

Dry powdered dessert mixes

Fine bakery wares

Flour

Flour, self raising

Soda bread

Liquid egg (white, yolk or whole egg)

Sauces

Soups and broths

Tea and herbal infusions

Cider and perry

Chewing gum

Dried powdered foods

Chocolate and malt dairy-based drinks

Alcoholic drinks (excluding wine and beer)

Breakfast cereals

Snacks

Surimi

Fish and crustacean paste

Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)

Special formulae for particular nutritional uses

Glazings for meat and vegetable products

Sugar confectionery

Icing sugar

Noodles

Batters

Fillets of unprocessed fish, frozen and deep-frozen

Frozen and deep-frozen crustacean products

Processed potato products (including frozen, deep-frozen, chilled and dried processed products)

3 g/kg

7 g/kg

20 g/kg

2.5 g/kg

20 g/kg

20 g/kg

10 g/kg

5 g/kg

3 g/kg

2 g/l

2 g/l

quantum satis46

10 g/kg47

2 g/l

1 g/l

5 g/kg

5 g/kg

1 g/kg

5 g/kg

3 g/kg

5 g/kg

4 g/kg

5 g/kg

10 g/kg

2 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

E 431

Polyoxyethylene (40) stearate

(pro memoria)Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79

E 353

Metatartaric acid

Wine in accordance with Regulatins (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations

Made wine

100 mg/l

E 355

E 356

E 357

Adipic acid

Sodium adipate

Potassium adipate

Fillings and toppings for fine bakery wares

Dry powdered dessert mixes

Gel-like desserts

Fruit-flavoured desserts

Powders for home preparation of drinks

2 g/kg

1 g/kg

6 g/kg

1 g/kg

10 g/l

expressed as adipic acid

E 363

Succinic acid

Desserts

Soups and broths

Powders for home preparation of drinks

6 g/kg

5 g/kg

3 g/l

E 385

Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

Emulsified sauces

Canned and bottled pulses, legumes, mushrooms and artichokes

Canned and bottled crustaceans and molluscs

Canned and bottled fish

Minarine

Frozen and deep-frozen crustaceans

75 mg/kg

250 mg/kg

75 mg/kg

75 mg/kg

100 mg/kg

75 mg/kg

E 405

Propane-1,2-diol alginate

Fat emulsions

Fine bakery wares

Fillings, toppings and coatings for fine bakery wares and desserts

Sugar confectionery

Water-based edible ices

Cereal-and potato-based snacks

Sauces

Beer

Chewing gum

Fruit and vegetable preparations

Non-alcoholic flavoured drinks

Emulsified liqueur

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

Dietary food supplements

3 g/kg

2 g/kg

5 g/kg

1.5 g/kg

3 g/kg

3 g/kg

8 g/kg

100 mg/l

5 g/kg

5 g/kg

300 mg/l

10 g/l

1.2 g/kg

1 g/kg

E 416

Karaya gum

Cerealand potato-based snacks

Nut coatings

Fillings, toppings and coatings for fine bakery wares

Desserts

Emulsified sauces

Egg-based liqueurs

Dietary food supplements

Chewing gum

5 g/kg

10 g/kg

5 g/kg

6 g/kg

10 g/kg

10 g/l

quantum satis

5 g/kg

E 420

E 421

E 953

E 965

E 966

E 967

Sorbitol

  1. i

    Sorbitol

  2. ii

    Sorbitol syrup

Mannitol

Isomalt

Maltitol

  1. i

    Maltitol

  2. ii

    Maltitol syrup

Lactitol

Xylitol

Foods in general (except drinks and those foods referred to in Schedules 6, 7 and 8)

Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods

Liqueurs

quantum satis(for purposes other than sweetening)

E 432

E 433

E 434

E 435

E 436

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

Polyoxyethylene sorbitan monooleate (polysorbate 80)

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

Polyoxyethylene sorbitan monostearate (polysorbate 60)

Polyoxyethylene sorbitan tristearate (polysorbate 65)

Fine bakery wares

Fat emulsions for baking purposes

Milk and cream analogues

Edible ices

Desserts

Sugar confectionery

Emulsified sauces

Soups

Chewing gum

Dietary food supplements

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

3 g/kg

10 g/kg

5 g/kg

1 g/kg

3 g/kg

1 g/kg

5 g/kg

1 g/kg

5 g/kg

quantum satis1 g/kg

Individually or in combination

E 442

Ammonium phosphatides

Cocoa and chocolate products as defined in Directive 73/241/EEC48

Cocoa-based confectionery

10 g/kg

10 g/kg

E 444

Sucrose acetate isobutyrate

Non-alcoholic flavoured cloudy drinks

300 mg/l

E 445

Glycerol esters of wood rosins

Non-alcoholic flavoured cloudy drinks

100 mg/l

E 473

E 474

Sucrose esters of fatty acids

Sucroglycerides

Canned liquid coffee

Heat-treated meat products

Fat emulsions for baking purposes

Fine bakery wares

Beverage whiteners

Edible ices

Sugar confectionery

Desserts

Sauces

Soups and broths

Fresh fruits, surface treatment

Non-alcoholic aniseed-based drinks

Non-alcoholic coconut and almond drinks

Spirituous beverages (excluding wine and beer)

Powders for the preparation of hot beverages

Dairy-based drinks

Dietary food supplements

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

Chewing gum

1 g/l

5 g/kg

(on fat) 10 g/kg

10 g/kg

20 g/kg

5 g/kg

5 g/kg

5 g/kg

10 g/kg

2 g/kg

quantum satis5 g/l

5 g/l

5 g/l

10 g/l

5 g/l

quantum satis5 g/kg

10 g/kg

Individually or in combination

E 475

Polyglycerol esters of fatty acids

Fine bakery wares

Emulsified liqueurs

Egg products

Beverage whiteners

Chewing gum

Fat emulsions

Milk and cream analogues

Sugar confectionery

Desserts

Dietary food supplements

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

Granola-type breakfast cereals

10 g/kg

5 g/l

1 g/kg

0.5 g/kg

5 g/kg

5 g/kg

5 g/kg

2 g/kg

2 g/kg

quantum satis5 g/kg

10 g/kg

E 476

Polyglycerol polyricinoleate

Low and very low fat spreads and dressings

Cocoa-based confectionery, including chocolate

4 g/kg

5 g/kg

E 477

Propane-1,2-diol esters of fatty acids

Fine bakery wares

Fat emulsions for baking purposes

Milk and cream analogues

Beverage whiteners

Edible ices

Sugar confectionery

Desserts

Whipped dessert toppings other than cream

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

5 g/kg

10 g/kg

5 g/kg

1 g/kg

3 g/kg

5 g/kg

5 g/kg

30 g/kg

1 g/kg

E 479b

Thermally oxidised soya bean oil interacted with monoand diglycerides of fatty acids

Fat emulsions for frying purposes

5 g/kg

E 481

E 482

Sodium stearoyl-2-lactylate

Calcium stearoyl-2-lactylate

Fine bakery wares

Quick-cook rice

Breakfast cereals

Emulsified liqueur

Spirits with less than 15% alcohol by volume

Cereal-based snacks

Chewing gum

Fat emulsions

Desserts

Sugar confectionery

Beverage whiteners

Cerealand potato-based snacks

Minced and diced canned meat products

Powders for the preparation of hot beverages

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal

Bread (except that referred to in Schedule 7)

Mostarda di frutta

5 g/kg

4 g/kg

5 g/kg

8 g/l

8 g/l

2 g/kg

2 g/kg

10g/kg

5 g/kg

5 g/kg

3 g/kg

5 g/kg

4 g/kg

2 g/l

2 g/kg

3 g/kg

2 g/kg

Individually or in combination

E 483

Stearyl tartrate

Bakery wares (except breads referred to in Schedule 7)

Desserts

4 g/kg

5 g/kg

E 491

E 492

E 493

E 494

E 495

Sorbitan monostearate

Sorbitan tristearate

Sorbitan monolaurate

Sorbitan monooleate

Sorbitan monopalmitate

Fine bakery wares

Toppings and coatings for fine bakery wares

Jelly marmalade

Fat emulsions

Milk and cream analogues

Beverage whiteners

Liquid tea concentrates and liquid fruit and herbal infusions concentrates

Edible ices

Desserts

Sugar confectionery

Cocoa-based confectionery, including chocolate

Emulsified sauces

Dietary food supplements

Yeast for baking

Chewing gum

Dietetic foods intended for special medical purposes

Dietetic formulae for weight control intended to replace total daily food intake or an individual meal(pro memoria)For E 491 only, wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79

10 g/kg

5 g/kg

25 mg/kg49

10 g/kg

5 g/kg

5 g/kg

0.5 g/l

0.5 g/kg

5 g/kg

5 g/kg

10 g/kg50

5 g/kg

quantum satis

quantum satis

5 g/kg

5 g/kg

Individually or in combination

E 512

Stannous chloride

Canned and bottled white asparagus

25 mg/kg as tin

E 520

E 521

E 522

E 523

Aluminium sulphate

Aluminium sodium sulphate

Aluminium potassium sulphate

Aluminium ammonium sulphate

Egg white

Candied, crystallised and glacé fruit and vegetables

30 mg/kg

200 mg/kg

Individually or in combination, expressed as aluminium

E 541

Sodium aluminium phosphate, acidic

Fine bakery wares (sconesand sponge wares only)

1 g/kg expressed as aluminium

E 535

E 536

E 538

Sodium ferrocyanide

Potassium ferrocyanide

Calcium ferrocyanide

Salt and its substitutes

20 mg/kg

Individually or in combination, expressed as anhydrous potassium ferrocyanide

E 551

E 552

E 553a

E 553b

E 554

E 555

E 556

E 559

Silicon dioxide Calcium silicate

  1. i

    Magnesium silicate

  2. ii

    Magnesium trisilicate51

Talc51

Sodium aluminium silicate

Potassium aluminium silicate

Calcium aluminium silicate

Aluminium silicate (Kaolin)

Dried powdered foods (including sugars)

Salt and its substitutes

Dietary food supplements

Foods in tablet and coated tablet form

Sliced hard cheese and sliced processed cheese

Chewing gum

Rice

Sausages (surface treatment only)

Moulded jelly sweets (surface treatment only)

10 g/kg

10 g/kg

quantum satis

quantum satis

10 g/kg

Individually or in combination

quantum satis52

E 579

E 585

Ferrous gluconate

Ferrous lactate

Olives darkened by oxidation

150 mg/kg as iron

E 620

E 621

E 622

E 623

E 624

E 625

Glutamic acid

Monosodium glutamate

Monopotassium glutamate

Calcium diglutamate

Monoammonium glutamate

Magnesium diglutamate

Foods in general (except those referred to in Schedules 6, 7 and 8)

Condiments and seasonings

10 g/kg

Individually or in combination

quantum satis

E 626

E 627

E 628

E 629

E 630

E 631

E 632

E 633

E 634

E 635

Guanylic acid

Disodium guanylate

Dipotassium guanylate

Calcium guanylate

Inosinic acid

Disodium inosinate

Dipotassium inosinate

Calcium inosinate

Calcium 5'-ribonucleotides

Disodium 5'-ribonucleotides

Foods in general (except those referred to in Schedules 6, 7 and 8)

Seasonings and condiments

500 mg/kg individually or in combination, expressed as guanylic acid

quantum satis

E 900

Dimethyl polysiloxane

Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products

Soups and broths

Oils and fats for frying

Confectionery (excluding chocolate)

Non-alcoholic flavoured drinks

Pineapple juice

Canned and bottled fruit and vegetables

Chewing gum

(pro memoria)Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79

Sød…saft

Batters

10 mg/kg

10 mg/kg

10 mg/kg

10 mg/kg

10 mg/l

10 mg/l

10 mg/kg

100 mg/kg

10 mg/l

10 mg/kg

E 901

E 902

E 903

E 904

Beeswax, white and yellow

Candelilla wax

Carnauba wax

Shellac

As glazing agents only for:

Confectionery (including chocolate)

Small products of fine bakery wares coated with chocolate

Snacks

Nuts

Coffee beans

Dietary food supplements

Fresh citrus fruits, melons, apples and pears (surface treatment only)

quantum satis

quantum satis

quantum satis

E 912

E 914

Montan acid esters

Oxidised polyethylene wax

Fresh citrus fruits (surface treatment only)

quantum satis

E 927b

Carbamide

Chewing gum without added sugars

30 g/kg

E 950

E 951

E 957

Acesulfame-K

Aspartame

Thaumatin

Chewing gum with added sugars

800 mg/kg53

2500 mg/kg53

10 mg/kg53 (as flavour enhancer only)

E 959

Neohesperidine DC

Chewing gum with added sugars

Margarine

Minarine

Meat products

Fruit jellies

Vegetable proteins

150 mg/kg53

5 mg/kg (as flavour enhancer only)

E 999

Quillaia extract

Water-based flavoured non-alcoholic drinks

200 mg/l calculated as anhydrous extract

E 1201

E 1202

Polyvinylpyrrolidone

Polyvinylpolypyrrolidone

Dietary food supplements in tablet and coated tablet form

quantum satis

E 1505

Triethyl citrate

Dried egg white

quantum satis

Propane54

Butane54

Iso-Butane54

Garlic flavoured oil spray for producing garlic bread and pizza

Vegetable oil pan spray for professional use only

quantum satis

SCHEDULE 4PERMITTED CARRIERS AND CARRIER SOLVENTS

Regulations 2(1), 3(6) and 5(2)

ECNo.

Name

Restricted use

Propan-1,2-diol (propylene glycol)

Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in or on the food)

E 422

E 420

E 421

E 953

E 965

E 966

E 967

Glycerol

Sorbitol

Mannitol

Isomalt

Maltitol

Lactitol

Xylitol

E 400-404

Alginic acid and its sodium, potassium, calcium and ammonium salts

E 405

E 406

E 407

E 410

E 412

E 413

E 414

E 415

E 440

Propan-1,2-diol alginate

Agar

Carrageenan

Locust bean gum

Guar gum

Tragacanth

Acacia gum (gum arabic)

Xanthan gum

Pectins

E 432

E 433

E 434

E 435

E 436

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

Polyoxyethylene sorbitan monooleate (polysorbate 80)

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

Polyoxyethylene sorbitan monostearate (polysorbate 60)

Polyoxyethylene sorbitan tristearate (polysorbate 65)

Antifoaming agents, colours and fat-soluble antioxidants

E 442

Ammonium phosphatides

Antioxidants

E 460

E 461

E 463

E 464

E 465

E 466

Cellulose (microcrystalline or powdered)

Methyl cellulose

Hydroxypropyl cellulose

Hydroxypropyl methyl cellulose

Ethyl methyl cellulose

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

E 322

E 470b

E 471

E 472a

E 472c

E 472e

E 473

E 475

Lecithins

Magnesium salts of fatty acids

Monoand diglycerides of fatty acids

Acetic acid esters of monoand diglycerides of fatty acids

Citric acid esters of monoand diglycerides of fatty acids

Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids

Sucrose esters of fatty acids

Polyglycerol esters of fatty acids

Colours and fat-soluble antioxidants

E 491

E 492

E 493

E 494

E 495

Sorbitan monostearate

Sorbitan tristearate

Sorbitan monolaurate

Sorbitan monooleate

Sorbitan monopalmitate

Colours and anti-foaming agents

E 1404

E 1410

E 1412

E 1413

E 1414

E 1420

E 1422

E 1440

E 1442

E 1450

Oxidised starch

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Hydroxy propyl starch

Hydroxy propyl distarch phosphate

Starch sodium octenyl succinate

E 170

E 263

E 331

E 332

E 341

E 501

E 504

E 508

E 509

E 511

E 514

E 515

E 516

E 517

Calcium carbonates

Calcium acetate

Sodium citrates

Potassium citrates

Calcium phosphates

Potassium carbonates

Magnesium carbonates

Potassium chloride

Calcium chloride

Magnesium chloride

Sodium sulphate

Potassium sulphate

Calcium sulphate

Ammonium sulphate

E 577

E 640

E 1505

E 1518

Potassium gluconate

Glycine and its sodium salt

Triethyl citrate

Glyceryl triacetate (triacetin)

E 551

E 552

Silicon dioxide

Calcium silicate

Emulsifiers and colours, max. 5%

E 553b

E 558

E 559

Talc

Bentonite

Aluminium silicate (Kaolin)

Colours, max. 5%

E 901

Beeswax

Colours

E 1200

Polydextrose

E 1201

E 1202

Polyvinylpyrrolidone

Polyvinylpolypyrrolidone

Sweeteners

SCHEDULE 5PURITY CRITERIA

Regulations 2(1) and 11(3)

Each miscellaneous additive for which specific purity criteria are specified or referred to below shall not contain—

a

more than 3 milligrams per kilogram of arsenic;

b

more than 10 milligrams per kilogram of lead;

c

more than 50 milligrams per kilogram of copper, or 25 milligrams per kilogram of zinc or 50 milligrams per kilogram of any combination of copper and zinc,

except in so far as those specific purity criteria provide otherwise or in the case of E 957 Thaumatin.

  • E 170(i) Calcium carbonate

  • Description … Fine white microcrystalline or amorphous powder

  • Content … Not less than 97 per centum of CaCO3 on a volatile matter-free basis

  • Volatile matter … Not more than 1 per centum (determined by drying at 105°C to constant weight)

  • Matter insoluble inhydrochloric acid … Shall comply with the requirement for aluminium, iron, phosphate and matter insoluble in hydrochloric acid in the monograph for chalk in the British Pharmacopoeia 1973 at page 93

  • Arsenic … Not more than 5 mg per kg.

  • Lead … Not more than 20 mg per kg.

  • Other inorganic impurities … Not more than 100 mg per kg of any of the following substances, namely antimony, copper, chromium, zinc or barium sulphate, or more than 200 mg per kg of any combination of those substances.

In the case of:—

  • 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

    • Synonyms … Ethyl 4-hydroxybenzoate Ethyl ester of p-hydroxybenzoic acid

  • E 215 Sodium ethyl p-hydroxybenzoate

    • Synonyms … Ethyl 4-hydroxybenzoate, sodium salt Sodium ethyl para-hydroxybenzoate

  • E 216 Propyl p-hydroxybenzoate

    • Synonyms … Propyl 4-hydroxybenzoate Propyl para-hydroxybenzoate n-propyl p-hydroxybenzoate

  • E 217 Sodium propyl p-hydroxybenzoate

    • Synonyms … Propyl 4-hydroxybenzoate, sodium salt Sodium propyl para-hydroxybenzoate Sodium n-propyl p-hydroxybenzoate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC55 as amended by Council Directive 67/428/EEC56 and Council Directive 76/463/EEC57.

In the case of:—

  • E 218 Methyl p-hydroxybenzoate

    • Synonyms … Methyl 4-hydroxybenzoate Methyl para-hydroxybenzoate

  • E 219 Sodium methyl p-hydroxybenzoate

    • Synonyms … Methyl 4-hydroxybenzoate, sodium salt Sodium methyl para-hydroxybenzoate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

In the case of:—

  • E 220 Sulphur dioxide

  • E 221 Sodium sulphite (anhydrous or heptahydrate)

  • E 222 Sodium hydrogen sulphite

    • Synonym … Acid sodium sulphite

  • E 223 Sodium metabisulphite

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.

  • E 224 Potassium metabisulphite

    • The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC.

In the case of:—

  • E 226 Calcium sulphite

  • E 227 Calcium hydrogen sulphite

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

  • E 228 Potassium hydrogen sulphite

    • Synonyms … Potassium bisulphite Potassium acid sulphite

    • The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 86/604/EEC58.

In the case of:—

  • E 230 Biphenyl, diphenyl

  • E 231 Orthophenyl phenol

    • Synonym … 2-Hydroxybiphenyl

  • E 232 Sodium orthophenyl phenol

    • Synonyms … Sodium biphenyl-2-yl oxide Sodium orthophenylphenate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC.

  • E 233 Thiabendazole

    • Synonyms … 2-(Thiazol-4-yl) benzimidazole 2-(4-thiazolyl) benzimidazole

    • The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

  • E 234 Nisin

    • The criteria in the monograph for nisin contained in the Nutrition Meetings Report Series No. 45A (1969) of the United Nations' Food and Agriculture Organisation at page 53.

In the case of:—

  • E 239 Hexamethylene tetramine

    • Synonym … Hexamine

  • E 249 Potassium nitrite

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

In the case of:—

  • E 250 Sodium nitrite

  • E 251 Sodium nitrate

  • E 252 Potassium nitrate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.

In the case of:—

  • E 260 Acetic acid

  • E 261 Potassium acetate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC.

  • E 262(i) Sodium acetate

  • Sodium acetate, anhydrous

    • The criteria in the monograph for sodium acetate, anhydrous contained in the Food Chemicals Codex 1972 at page 718.

  • Sodium acetate

    • The criteria in the monograph for sodium acetate contained in the Food Chemicals Codex 1972 at page 717 except that the alkalinity shall be not more than 0.1 per centum (as sodium carbonate, Na2 CO3).

In the case of:—

  • E 262(ii) Sodium diacetate

    • Synonym … Sodium hydrogen diacetate

  • E 263 Calcium acetate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC.

  • E 270 Lactic acid

    • The specific purity criteria for lactic acid contained in Council Directive 65/66/EEC.

In the case of:—

  • E 280 Propionic acid

  • E 281 Sodium propionate

  • E 282 Calcium propionate

the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.

  • E 283 Potassium propionate

    • The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.

  • E 290 Carbon dioxide

    • The specific purity criteria for carbon dioxide contained in Council Directive 65/66/EEC. Solid or liquid carbon dioxide shall be of equivalent purity to the gas.

  • E 296 Malic acid

  • DL-Malic acid

    • The criteria in the monograph for malic acid contained in the Food Chemicals Codex 1972 at page 484 as amended by the Second Supplement to that Codex at page 27, except that the melting range shall be 130°C to 132°C (corrected) and that the method for determining the melting range shall be that specified or a method of equivalent accuracy.

  • L-Malic Acid

    • Description … White or nearly white crystalline powder or granules

    • Content … Not less than 99 per centum of C4H6O5.

    • Melting range … 99°C to 101°C.

    • Specific rotation [α] 20°CD… Not less than -2.4° and not more than -2.2° using a solution containing 8.5g L-malic and in 100 ml. water).

    • Maleic acid … } …

    • Fumaric acid … } … Shall comply with the limits given in the

    • Residue on ignition … } … monograph for malic acid in the Food

    • Water insoluble matter … } … Chemicals Codex 1972 at page 484.

  • E 297 Fumaric acid

    • The criteria in the monograph for fumaric acid contained in the Food Chemicals Codex 1972 at page 331.

In the case of:—

  • E 300 Ascorbic acid

  • E 301 Sodium ascorbate

  • E 302 Calcium ascorbate

  • E 304 Fatty acid esters of ascorbic acid

  • E 304(i) Ascorbyl palmitate

  • 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 320 Butylated hydroxyanisole (BHA)

  • E 321 Butylated hydroxytoluene (BHT)

the appropriate specific purity criteria contained in Council Directive No.78/664/EEC59.

  • E 322 Lecithins

    • The specific purity criteria for lecithins contained in Council Directive No.78/664/EEC as amended by Article 1.2 of Council Directive 82/712/EEC60.

In the case of:—

  • E 325 Sodium lactate

  • E 326 Potassium lactate

  • E 327 Calcium lactate

  • E 330 Citric acid

  • E 331(i) Monosodium citrate

    • Synonym … Sodium dihydrogen citrate

  • E 331(ii) Disodium citrate

  • E 331(iii) Trisodium citrate

  • E 332(i) Monopotassium citrate

    • Synonym … Potassium dihydrogen citrate

  • E 332(ii) Tripotassium citrate

  • E 333(i) Monocalcium citrate

  • E 333(ii) Dicalcium citrate

  • E 333(iii) Tricalcium citrate

  • E 334 L-(+)-Tartaric acid

  • E 335(i) Monosodium L-(+)-tartrate

  • E 335(ii) Disodium L-(+)-tartrate

  • E 336(i) Monopotassium L-(+)-tartrate

  • E 336(ii) Dipotassium L-(+)-tartrate

  • E 337 Sodium Potassium L-(+)-tartrate

    • Synonym … Potassium sodium tartrate

  • E 338 Phosphoric acid

    • Synonym … Orthophosphoric acid

  • E 339(i) Monosodium phosphate

    • Synonym … Monosodium orthophosphate

  • E 339(ii) Disodium phosphate

    • Synonyms … Disodium orthophosphate Disodium hydrogen orthophosphate

  • E 339(iii) Trisodium phosphate

    • Synonym … Trisodium orthophosphate

  • E 340(i) Monopotassium phosphate

    • Synonyms … Monopotassium orthophosphate Potassium dihydrogen orthophosphate

  • E 340(ii) Dipotassium phosphate

    • Synonyms … Dipotassium orthophosphate Dipotassium hydrogen orthophosphate

  • E 340(iii) Tripotassium phosphate

    • Synonym … Tripotassium orthophosphate

  • E 341(i) Monocalcium phosphate

    • Synonyms … Monocalcium orthophosphate Calcium tetrahydrogen diorthophosphate

  • E 341(ii) Dicalcium phosphate

    • Synonyms … Dicalcium orthophosphate Calcium hydrogen orthophosphate

  • E 341(iii) Tricalcium phosphate

    • Synonyms … Tricalcium orthophosphate Tricalcium diorthophosphate

the appropriate specific purity criteria contained in Council Directive no. 78/664/EEC.

  • E 350(i) Sodium malate

    • Description … Colourless or almost colourless aqueous solution. Sodium malate may be derived from either DL-malic acid or L-malic acid.

    • Content … Not less than 59.5 per centum of C4H4O5Na2.

    • Maleic acid … Not more than 0.05 per centum calculated on the C4H4O5Na2 content.

  • E 350(ii) Sodium hydrogen malate

    • Description … White odourless powder. Sodium hydrogen malate may be derived from either DL-malic acid or L-malic acid.

    • Content … Not less than 99 per centum of C4H5O5Na on a volatile matter-free basis.

    • Volatile matter … Not more than 2 per centum (determined by drying at 110°C for 3 hours).

    • Maleic acid … Not more than 0.05 per centum.

  • E 351 Potassium malate

    • Description … Colourless or almost colourless aqueous solution Potassium malate may be derived from either DL-malic acid or L-malic acid.

    • Content … Not less than 59.5 per centum of C4H4O5K2.

    • Maleic acid … Not more than 0.05per centum calculated on the C4H4O5K2 content.

  • E 352(i) Calcium malate

    • Description … White odourless powder. Calcium malate may be derived from either DL-malic acid or L-malic acid.

    • Content … Not less than 97.5 per centum of C4H4O5Ca on a volatile matter-free basis.

    • Volatile matter … Not more than 2 per centum (determined by drying at 110°C for 3 hours).

    • Maleic acid … Not more than 0.05 per centum.

    • Fluoride … Not more than 30 mg per kg on a volatile matter-free basis.

  • E 352(ii) Calcium hydrogen malate

    • Description … White odourless powder. Calcium hydrogen malate may be derived from either DL-malic acid or L-malic acid.

    • Content … Not less than 97.5 per centum of (C4H5O5)2Ca on a volatile matter-free basis.

    • Volatile matter … Not more than 2 per centum (determined by drying at 110°C for 3 hours)

    • Maleic acid … Not more than 0.05 per centum.

    • Fluoride … Not more than 30 mg per kg on a volatile matter-free basis.

  • E 353 Metatartaric acid

    • Description … White or yellow powder which consists chiefly of a mixture of polyesters obtained by the controlled dehydration of L-(+)-tartaric acid together with unchanged L-(+)-tartaric acid.

    • Specific absorption

      E1per centum1cmmath

    • … Not more than 1.5 × 10−2 at 430 nm. (determined using a filtered aqueous solution).

    • Identification … Place 5 to 10mg of sample in a test tube. Add 2 ml sulphuric acid (about 94 per centum H2SO4) plus two drops of resorcinol reagent (2 g. resorcinol dissolved in 100 ml water plus 0.5 ml sulphuric acid) and heat to 150°C. An intense violet colour is produced.

    • Content … Not less than the equivalent of 105 per centum of tartaric acid (C4H6O6). The esterified tartaric acid content shall be not less than 27 per centum and not more than 38 per centum of the tartaric acid equivalent when determined by the following method: Add three drops of bromothymol blue indicator (0.04 per centum weight/volume solution of bromothymol blue in 95 per centum volume/volume ethanol) to 50 ml of freshly prepared 2 per centum weight/volume cold aqueous solution of metartartaric acid. Titrate with N aqueous sodium hydroxide solution to a blue-green colour (T1ml.). Add a further 20 ml of N aqueous sodium hydroxide solution and leave for 2 hours at room temperature. Titrate with N aqueous sulphuric acid solution (T2ml). Calculations:

      Tartaric acid equivalent=7.5(T1+20-T2)per centum.mathEsterified tartaric acid=10020-T2)T1=20-T2 per centum.math

    • Specific rotation [α] 20°CD… Not less than + 12.5° and not more than + 13.5° (using a filtered 10 per centum weight/volume aqueous solution).

    • Matter insoluble in water(at about 20°C) … Not more than 2.5 per centum (insoluble matter weighed after drying for 3 hours at 70°C in a vacuum oven).

    • Pyruvic acid … Not more than 0.5 per centum.

  • E 355 Adipic acid

    • The criteria in the monograph for adipic acid contained in the Food Chemicals Codex 1972 at page 21.

  • E 363 Succinic acid

    • The criteria in the monograph for succinic acid contained in the Food Chemicals Codex 1972 at page 800.

  • E 380 Triammonium citrate

    • Synonym … Ammonium citrate

    • The criteria in the monograph for ammonium citrate contained in the British Pharmaceutical Codex 1973 at page 830.

  • E 385 Calcium disodium ethylenediamine N N N'N' tetra-acetate

    • Synonym … Sodium calciumedetate.

    • The criteria in the monograph for sodium calciumedetate contained in the British Pharmacopoeia 1973 at page 425.

In the case of:—

  • 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

    • Synonym … Propylene glycol alginate

the appropriate specific purity criteria contained in Council Directive 78/663/EEC61 as amended by Article 1.2(a) of Council Directive 82/504/EEC62.

  • E 406 Agar

    • The specific purity criteria for agar contained in Council Directive 78/663/EEC.

  • E 407 Carrageenan

    • The specific purity criteria for carrageenan contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC63.

In the case of:—

  • E 410 Locust bean gum

    • Synonym … Carob gum

  • E 412 Guar gum

  • E 413 Tragacanth

  • E 414 Acacia

    • Synonym … Gum arabic

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 415 Xanthan gum

    • The specific purity criteria for xanthan gum contained in Council Directive 78/663/EEC as amended by Article 1.2(b) of Council Directive 82/504/EEC.

  • E 416 Karaya gum

    • Synonym … Sterculia gum.

    • The criteria in the monograph for karaya gum contained in the Food Chemicals Codex 1981 at page 157.

In the case of:—

  • E 420(i) Sorbitol

  • E 420(ii) Sorbitol syrup

  • E 421 Mannitol

the appropriate specific purity criteria contained in Commission Directive 95/31/EC64.

  • E 422 Glycerol

    • As set out in the Annex to Council Directive 78/663/EEC.

  • E 432 Polyoxyethylene (20) sorbitan monolaurate

    • Synonym … Polysorbate 20.

    • The criteria in the monograph for polysorbate 20 contained in the Food Chemicals Codex 1981 at page 234.

  • E 433 Polyoxyethylene (20) sorbitan monooleate

    • Synonym … Polysorbate 80

    • The criteria in the monograph for polysorbate 80 contained in the Food Chemicals Codex 1981 at page 236 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.

  • E 434 Polyoxyethylene (20) sorbitan monopalmitate

    • Synonym … Polysorbate 40.

    • The criteria in the monograph for polyoxyethylene (20) sorbitan monopalmitate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 278.

  • E 435 Polyoxyethylene (20) sorbitan monostearate

    • Synonym … Polysorbate 60.

    • The criteria in the monograph for polysorbate 60 contained in the Food Chemicals Codex 1981 at page 235 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.

  • E 436 Polyoxyethylene (20) sorbitan tristearate

    • Synonym … Polysorbate 65.

    • The criteria in the monograph for polysorbate 65 contained in the Food Chemicals Codex 1981 at page 235 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.

In the case of:—

  • E 440(i) Pectin

  • E 440(ii) Amidated pectin

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 442 Ammonium phosphatides

    • Description … Ammonium phosphatides exist as an unctuous semi-solid (at 25°C). They consist essentially of a mixture of the ammonium salts of phosphatidic acids derived from partially hardened rapeseed oil together with unreacted partially hardened rapeseed oil.

    • Matter insoluble in petroleum ether (40°C-60°C) … Total: Not more than 2.5 per centum. Inorganic matter: Not more than 0.2 per centum.

    • pH of an aqueous extract of melted ammonium phosphatides … Not less than 6.0 and not more than 8.0.

    • Phosphorus … Not less than 3.0 per centum and not more than 3.4 per centum.

    • Ammonium nitrogen … Not less than 1.2 per centum and not more than 1.5 per centum.

    • Arsenic … Not more than 5 mg per kg.

In the case of:—

  • E 450(i) Disodium diphosphate

  • E 450(ii) Trisodium diphosphate

  • E 450(iii) Tetrasodium diphosphate

  • E 450(v) Tetrapotassium diphosphate

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 450(vi) Dicalcium diphosphate

    • Synonyms … Dicalcium pyrophosphate Calcium pyrophosphate

    • The criteria in the monograph for calcium pyrophosphate contained in the Food Chemicals Codex 1972 at page 153.

In the case of:—

  • E 451(i) Pentasodium triphosphate

  • E 451(ii) Pentapotassium triphosphate

  • E 452(i) Sodium polyphosphate

  • E 452(ii) Potassium polyphosphate

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 452(iv) Calcium polyphosphates

    • Description … Calcium polyphosphates exist as a fine white powder or crystals or colourless glassy platelets. They are reproducible heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula:

      H(n+2)PnO(3n+1)math

      where

      • n shall be not less than 2.

    • Content (expressed as P2O5) … Not less than 50 per centum and not more than 71 per centum on an anhydrous basis.

    • pH (1 per centum aqueous solution) … For water soluble phosphates only: not less than 4.0 and not more than 9.0.

    • Cyclic phosphate … Not more than 8 per centum calculated on the P2O5 content.

    • Fluoride … Not more than 15 mg per kg calculated on the P2O5 content.

  • E 460(i) Microcrystalline cellulose

    • The specific purity criteria for microcrystalline cellulose contained in Council Directive 78/663/EEC, as amended by Article 1.2(c) of Council Directive 82/504/EEC.

  • E 460(ii) Powdered cellulose

    • Synonym … Alpha-cellulose

    • The criteria in the monograph for cellulose, powdered, contained in the Food Chemicals Codex 1981 at page 80. Additionally the level of lead present shall not exceed 1 mg per kg.

In the case of:—

  • E 461 Methylcellulose

  • E 463 Hydroxypropylcellulose

  • E 464 Hydroxypropylmethylcellulose

  • E 465 Ethylmethylcellulose

    • Synonym … Methylethylcellulose

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 466 Carboxymethylcellulose

    • Synonym … Sodium carboxymethylcellulose.

    • The specific purity criteria for carboxymethylcellulose contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC.

In the case of:—

  • E 470a Sodium, potassium and calcium salts of fatty acids

  • E 471 Monoand diglycerides of fatty acids

  • E 472(a) Acetic acid esters of monoand diglycerides of fatty acids

    • Synonym … Acetylated monoand diglycerides

  • E 472(b) Lactic acid esters of monoand diglycerides of fatty acids

    • Synonyms … Lactylated monoand diglycerides Lactoglycerides

  • E 472(c) Citric acid esters of monoand diglycerides of fatty acids

    • Synonym … Citroglycerides

  • E 472(d) Tartaric acid esters of monoand diglycerides of fatty acids

  • E 472(e) Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids

    • Synonym … Monoand diacetyl tartaric acid esters of monoand diglycerides.

  • E 472(f) Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 473 Sucrose esters of fatty acids

    • The specific purity criteria for sucrose esters of fatty acids contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC and Article 1 of Commission Directive 92/4/EEC65.

  • E 474 Sucroglycerides

    • The specific purity criteria for sucroglycerides contained in Council Directive 78/663/EEC as amended by Article 1.2(e) of Council Directive 82/504/EEC.

  • E 475 Polyglycerol esters of fatty acids

    • The specific purity criteria for polyglycerol esters of non-polymerised fatty acids contained in Council Directive 78/663/EEC.

  • E 476 Polyglycerol polyricinoleate

    • Synonym … Polyglycerol esters of polycondensed fatty acids of castor oil

    • Description … The polyglycerol esters of polycondensed fatty acids of castor oil exist as a highly viscous liquid (at 25°C). They are essentially a complex mixture of the partial esters and ethers of polyglycerol with linearly interesterified (polycondensed) fatty acids derived from castor oil. The polycondensed castor oil fatty acids are prepared by condensation in the absence of oxygen and have an average of about 5 fatty acid residues per molecule. The polyglycerol moiety is predominantly di-, triand tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol.

    • Refractive index, n65D°C … Not less than 1.4630 and not more than 1.4665.

    • Hydroxyl value … Not less than 80 and not more than 100.

    • Iodine value … Not less than 72 and not more than 103 (Wijs).

    • Acid value … Not more than 6 mg KOH per g.

  • E 477 Propane-1,2-diol esters of fatty acids

    • Synonym … Propylene glycol esters of fatty acids.

    • The specific purity criteria for propane-1,2-diol esters of fatty acids contained in Council Directive 78/663/EEC as amended by Article 1.2(f) of Council Directive 82/504/EEC.

In the case of:—

  • E 481 Sodium stearoyl-2-lactylate

  • E 482 Calcium stearoyl-2-lactylate

  • E 483 Stearyl tartrate

the appropriate specific purity criteria contained in Council Directive 78/663/EEC.

  • E 491 Sorbitan monostearate

    • The criteria in the monograph for sorbitan monostearate contained in the Food Chemicals Codex 1981 at page 307 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.

  • E 492 Sorbitan tristearate

    • The criteria in the monograph for sorbitan tristearate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 297.

  • E 493 Sorbitan monolaurate

    • The criteria in the monograph for sorbitan monolaurate contained in the British Pharmaceutical Codex 1973 at page 465.

  • E 494 Sorbitan monooleate

    • The criteria in the monograph for sorbitan monooleate contained in the British Pharmaceutical Codex 1973 at page 466.

  • E 495 Sorbitan monopalmitate

    • The criteria in the monograph for sorbitan monopalmitate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 293.

  • E 500(i) Sodium carbonate

    • Description … Colourless crystals or white granular or crystalline powder. The anhydrous salt is hygroscopic and the decahydrate is efflorescent.

    • Content … Not less than 98 per centum of Na2CO2 on a volatile matter-free basis.

    • Volatile matter … Not more than: 2 per centum for the non-hydrated substance; 15 per centum for the monohydrate; 65 per centum for the decahydrate; (determined by the method for loss on drying in the monograph for sodium carbonate in the Food Chemicals Codex 1972 at page 731.)

    • Matter insoluble in dilute ammonia solution … Not more than 0.12 per centum on a volatile matter-free basis, determined by the following method: Boil 5g of hydrated sodium carbonate, or 2.5g of anhydrous sodium carbonate, with 50ml of water and 10ml of dilute ammonia solution (about 10 per centum NH3). Filter and wash the residue with water, then ignite to constant weight.

    • Sulphate … Not more than 0.4 per centum on a volatile matter-free basis.

    • Chloride … Not more than 0.4 per centum on a volatile matter-free basis.

    • Iron … Not more than 40mg per kg on a volatile matter-free basis.

  • E 500(ii) Sodium hydrogen carbonate

    • Synonym … Sodium bicarbonate.

    • The criteria in the monograph for sodium bicarbonate contained in the Food Chemicals Codex 1972 at page 727.

  • E 500(iii) Sodium sesquicarbonate

    • The criteria in the monograph for sodium sesquicarbonate contained in the Food Chemicals Codex 1972 at page 765.

  • E 501(i) Potassium carbonate

    • Description … The anhydrous form is a white granular powder. The hydrated form consists of small white translucent crystals or granules.

    • Content … Not less than 98 per centum K2CO3 on a volatile matter-free basis.

    • Volatile matter … Not more than: 2 per centum for the non-hydrated substance; 18 per centum for the hydrated substance; (determined by drying at 180°C. for 4 hours)

  • E 501(ii) Potassium hydrogen carbonate

    • Synonym … Potassium bicarbonate.

    • The criteria in the monograph for potassium bicarbonate contained in the Food Chemicals Codex 1972 at page 642.

  • E 503(i) Ammonium carbonate

    • The criteria in the monograph for ammonium carbonate contained in the Food Chemicals Codex 1972 at page 45.

  • E 503(ii) Ammonium hydrogen carbonate

    • Synonym … Ammonium bicarbonate.

    • The criteria in the monograph for ammonium bicarbonate contained in the Food Chemicals Codex 1972 at page 44.

  • E 504 Magnesium carbonates

  • Magnesium carbonate, heavy

    • The criteria in the monograph for heavy magnesium carbonate contained in the European Pharmacopoeia Vol. I, 1969 at page 322.

  • Magnesium carbonate, light

    • The criteria in the monograph for light magnesium carbonate contained in the European Pharmacopoeia Vol. I, 1969 at page 321.

  • E 507 Hydrochloric acid

    • The criteria in the monograph for concentrated hydrochloric acid contained in the European Pharmacopoeia Vol.II, 1971 at page 145.

  • E 508 Potassium chloride

    • The criteria in the monograph for potassium chloride contained in the Food Chemicals Codex 1972 at page 646.

  • E 509 Calcium chloride

  • Calcium chloride, anhydrous

    • The criteria in the monograph for calcium chloride, anhydrous contained in the Food Chemicals Codex 1972 at page 124.

  • Calcium chloride

    • Description … The dihydrate consists of deliquescent white odourless fragments or granules. The hexahydrate consists of deliquescent colourless and odourless crystals.

    • Content … Not less than: 98 per centum of CaCl2. 2H2O for the dihydrate; 97 per centum of CaCl2. 6H2O for the hexahydrate.

    • Magnesium and alkali salts … Not more than 2 per centum, determined by the method in the monograph for calcium chloride contained in the Food Chemicals Codex 1972 at page 123 except that the weight of the residue shall not exceed 10 mg.

    • Fluoride … Not more than 40 mg per kg on an anhydrous basis.

  • E 513 Sulphuric acid

    • The criteria in the monograph for sulphuric acid contained in the Food Chemicals Codex 1972 at page 802.

  • E 514(i) Sodium sulphate

    • The criteria in the monograph for sodium sulphate contained in the Food Chemicals Codex 1972 at page 775.

  • E 515(i) Potassium sulphate

    • The criteria in the monograph for potassium sulphate contained in the Food Chemicals Codex 1972 at page 670.

  • E 516 Calcium sulphate

    • The criteria in the monograph for calcium sulphate contained in the Food Chemicals Codex 1972 at page 163.

  • E 522 Aluminium potassium sulphate

    • Synonyms … Potassium aluminium sulphate. Potash alum.

    • The criteria in the monograph for alum contained in the European Pharmacopoeia Vol. 1, 1969 at page 243.

  • E 524 Sodium hydroxide

    • The criteria in the monograph for sodium hydroxide contained in the Food Chemicals Codex 1972 at page 743.

  • E 525 Potassium hydroxide

    • The criteria in the monograph for potassium hydroxide contained in the Food Chemicals Codex 1972 at page 652.

  • E 526 Calcium hydroxide

    • Description … Soft white powder

    • Solubility … 1 g dissolves in 630 ml of water at 25°C, and in 1300 ml. of boiling water, Soluble in glycerol and in a saturated solution of sucrose. Insoluble in ethanol.

    • Content … Not less than 92 per centum of Ca(OH)2.

    • Matter insoluble in dilute hydrochloric acid (about 10 per centum weight/ volume HCl) … Not more than 0.5 per centum

    • Magnesium and alkali salts … Not more than 6 per centum, determined by the method in the monograph for calcium hydroxide contained in the Food Chemicals Codex 1972 at page 131 except that the weight of the residue shall not exceed 15 mg.

    • Carbonate … When 2 g of calcium hydroxide is mixed with 50ml of water and an excess of dilute hydrochloric acid (approximately 2N) is added, no more than a slight effervescence is produced.

    • Sulphate … Not more than 0.35 per centum.

    • Fluoride … Not more than 50 mg per kg.

  • E 527 Ammonium hydroxide

    • The criteria in the monograph for ammonium hydroxide contained in the Food Chemicals Codex 1972 at page 48.

  • E 528 Magnesium hydroxide

    • The criteria in the monograph for magnesium hydroxide contained in the British Pharmaceutical Codex 1973 at page 277.

  • E 529 Calcium oxide

    • The criteria in the monograph for calcium oxide contained in the Food Chemicals Codex 1972 at page 138.

  • E 530 Magnesium oxide

  • Magnesium oxide, heavy

    • Description … White fine odourless powder.

    • Solubility … Practically insoluble in water. Soluble in dilute acids with, at most, slight effervescence.

    • Apparent volume … 20g of heavy magnesium oxide occupies a volume of about 50 ml.

    • Content … Not less than 98 per centum of MgO calculated with reference to the ignited substance and determined by the assay method contained in the monograph for light magnesium oxide in the European Pharmacopoeia Vol. I, 1969 at page 319.

    • Loss on ignition … Not more than 5 per centum (determined by ignition at 900°C to 950°C to constant weight).

    • Matter soluble in water … Not more than 2 per centum, determined by the method for soluble substances contained in the monograph for light magnesium oxide in the European Pharmacopoeia Vol. I, 1969 at page 319.

    • Matter insoluble in acetic acid … Not more than 0.1 per centum when determined by the following method: Dissolve 5g heavy magnesium oxide in a mixture of 70 ml acetic acid (see Note 1) and 30 ml water. Heat to boiling for 2 minutes, cool and dilute to 100 ml with dilute acetic acid (see Note 2). Filter through a sintered glass filter. Any residue, after washing with water, drying and ignition at 600°C, shall weigh not more than 5 mg.

    • Sulphate … Not more than 0.75 per centum.

    • Chloride … Not more than 0.07per centum.

    • Calcium … Not more than 2 per centum.

    • Iron … Not more than 0.1 per centum.

    • Arsenic … Not more than 4 mg per kg.

    • Heavy metals … Not more than 40 mg per kg.

    • Note 1: Acetic acid: contains not less than 29 per centum weight/volume and not more than 31 per centum weight/volume of C2H4O2. Dilute 30 g glacial acetic acid (98 per centum weight/volume C2H4O2) to 100 ml with water.

    • Note 2: Dilute acetic acid: contains not less than 11.5 per centum weight/volume and not more than 12.5 per centum weight/volume of C2H4O2. Dilute 12 g or 11.7 ml glacial acetic acid (98 per centum weight/volume C2H4O2) to 100 ml with water and, if necessary, adjust the concentration of the solution.

  • Magnesium oxide, light

    • The criteria in the monograph for light magnesium oxide contained in the European Pharmacopoeia Vol I, 1969 at page 319.

  • E 535 Sodium ferrocyanide

    • Synonym … Sodium hexacyanoferrate (II)

    • The criteria in the monograph for sodium ferrocyanide contained in the Food Chemicals Codex 1972 at page 741.

  • E 536 Potassium ferrocyanide

    • Synonym … Potassium hexacyanoferrate (II)

    • Description … Odourless lemon yellow crystals.

    • Solubility … Soluble in water and in acetone. Insoluble in ethanol, in ether and in hydrocarbons.

    • Content … Not less than 98 per centum of K4Fe(CN)6. 3H2O.

    • Free moisture … Not more than 1 per centum (determined by the method for free moisture in the monograph for sodium ferrocyanide in the Food Chemicals Codex 1972 at page 741).

    • Chloride … Not more than 0.1 per centum.

    • Sulphate … Not more than 0.1 per centum.

  • E 541 Sodium aluminium phosphate, acidic

    • The criteria in the monograph for sodium aluminium phosphate, acidic contained in the Food Chemicals Codex 1972 at page 722.

  • E 551 Silicon dioxide

    • Synonym … Silica, chemically prepared.

    • Description … Silica aerogel is a white fluffy powdered or granular microcellular silica. Hydrated silica is a precipitated hydrated silicon dioxide occurring as a fine white amorphous powder or as beads or granules.

    • Content … Silica aerogel: not less than 90 per centum of SiO2. Hydrated silica: not less than 91 per centum of SiO2 on a volatile matter free basis.

    • Volatile matter … Hydrated silica: Not more than 7 per centum (determined by drying at 105°C for 2 hours).

    • Loss on ignition … Not more than 13 per centum (determined by ignition at 1000°C to constant weight).

    • Soluble ionisable salts (expressed as Na2SO4) … Not more than 5 per centum.

  • E 552 Calcium silicate

    • Description … White to off-white free-flowing powder.

    • Solubility … Insoluble in water. Forms a gel with mineral acids.

    • Content (expressed as SiO2) … Not less than 72 per centum and not more than 78 per centum on a volatile matter-free basis.

    • (expressed as CaO) … Not less than 16 per centum and not more than 21 per centum on a volatile matter-free basis.

    • (expressed as Na2O) … Not less than 2 per centum and not more than 4 per centum on a volatile matter-free basis.

    • Volatile matter … Not more than 6 per centum (determined by drying at 105°C for 2 hours)

    • Loss on ignition … Not less than 7 per centum and not more than 14 per centum (determined by ignition at 1000°C to constant weight).

  • E 553a(i) … Magnesium silicate

    • The criteria in the monograph for magnesium silicate contained in the Food Chemicals Codex 1972 at page 479.

  • E 553a(ii) Magnesium trisilicate

    • The criteria in the monograph for magnesium trisilicate contained in the British Pharmacopoeia 1973 at page 276.

  • E 553b Talc

    • Description … Talc is a native hydrous magnesium silicate sometimes containing a small proportion of aluminium silicate.

    • It shall comply with the requirements for appearance, characteristics and limits of impurities in the monograph for magnesium silicate contained in the Nutrition Meetings Report Series 46B 1970 of the Food and Agriculture Organisation of the United Nations at page 114. The amount of material soluble in dilute hydrochloric acid shall be not more than 2 per centum and the amount of water soluble substances shall be not more than 0.2 per centum.

  • E 554 Sodium aluminium silicate

    • Synonyms … Aluminium sodium silicate. Sodium aluminosilicate. Sodium silicoaluminate.

    • Description … Fine white amorphous powder or beads.

    • Content (expressed as SiO2) … Not less than 70 per centum and not more than 80 per centum on a volatile matter-free basis.

    • (expressed as Al2O3) … Not less than 8 per centum and not more than 11 per centum on a volatile matter-free basis.

    • (expressed as Na2O) … Not less than 5 per centum and not more than 10 per centum on a volatile matter-free basis.

    • Volatile matter … Not more than 8 per centum (determined by drying at 105°C for 2 hours).

    • Loss on ignition … Not less than 10 per centum and not more than 14 per centum (determined by ignition at 1000°C to constant weight).

  • E 556 Calcium aluminium silicate

    • Synonyms … Aluminium calcium silicate. Calcium aluminosilicate. Calcium silicoaluminate.

    • Description … Fine white free-flowing powder.

    • Content (expressed as SiO2) … Not less than 44 per centum and not more than 50 per centum on a volatile matter-free basis.

    • (expressed as Al2O3) … Not less than 3 per centum and not more than 5 per centum on a volatile matter-free basis.

    • (expressed as CaO) … Not less than 32 per centum and not more than 38 per centum on a volatile matter-free basis.

    • (expressed as Na2O) … Not less than 0.5 per centum and not more than 4 per centum on a volatile matter-free basis.

    • Volatile matter … Not more than 10 per centum (determined by drying at 105°C for 2 hours).

    • Loss on ignition … Not less than 14 per centum and not more than 18 per centum (determined by ignition at 1000°C to constant weight).

  • E 559 Aluminium silicate (Kaolin)

  • Kaolin, heavy

    • The criteria in the monograph for heavy kaolin contained in the British Pharmacopoeia 1968 at page 538 as amended by the 1969 Addendum at page 54.

  • Kaolin, light

    • The criteria in the monograph for light kaolin contained in the British Pharmacopoeia 1968 at page 539 as amended by the 1969 Addendum at page 54.

  • E 575 Glucono-delta-lactone

    • Synonym …D-Glucono-1,5-lactone

    • The criteria in the monograph for glucono delta-lactone contained in the Food Chemicals Codex 1972 at page 346.

  • E 576 Sodium gluconate

    • The criteria in the monograph for sodium gluconate contained in the Food Chemicals Codex 1972 at page 742.

  • E 577 Potassium gluconate

    • Description … White free-flowing powder.

    • Solubility … Freely soluble in water. Practically insoluble in ethanol and in ether.

    • Content … Not less than 97 per centum of C6H11O7K on a volatile matter-free basis.

    • Volatile matter … Not more than 3 per centum (determined by drying in a vacuum at 105°C for 4 hours)

    • Reducing substances (expressed as glucose) … Not more than 0.5 per centum.

  • E 578 Calcium gluconate

    • The criteria in the monograph for calcium gluconate contained in the Food Chemicals Codex 1972 at page 129.

  • E 621 Monosodium glutamate

    • Synonyms … Sodium hydrogen L-glutamate. Sodium glutamate. Glutamic acid, sodium salt.

    • Formula … C5H8NNaO4.H2O (molecular weight 187.13).

    • The criteria in the monograph for monosodium L-glutamate contained in the Food Chemicals Codex 1981 at page 203.

  • E 627 Disodium guanylate

    • Synonyms … Guanosine 5' -(disodium phosphate) Sodium 5'-guanylate. Disodium guanosine 5' -monophosphate.

    • Formula … C10H12N5Na2O8P.xH2O (molecular weight (anhydrous) 407.20).

    • The criteria in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105.

  • E 631 Disodium inosinate

    • Synonyms … Inosine 5' -(disodium phosphate) Sodium 5' -inosate Disodium inosine 5' -monophosphate

    • Formula … C10H11N4Na2O8P.xH2O (molecular weight (anhydrous 392.19).

    • The criteria in the monograph for disodium inosinate contained in the Food Chemicals Codex 1981 at page 106.

  • E 635 Disodium 5' -ribonucleotides

    • Description … White or nearly white crystalline powder consisting of a mixture of guanosine 5' -(disodium phosphate) and inosine 5' -(disodium phosphate) in approximately equal proportions. Soluble in water, practically insoluble in ethanol.

    • Content … Not less than 97% and not more than 102% of C10H12N5Na2O8P and C10H11N4Na2O8P, and not less than 47% and not more than 53% of C10H12N5Na2O8P or of C10H11N4Na2O8P, in every case calculated on an anhydrous basis.

    • Moisture … Not less than 22% and not more than 26% (Karl Fischer).

    • pH (5% aqueous solution) … Not less than 7.0 and not more than 8.5.

    • Ammonium salts … Place 100 mg of sample in a test tube. Add 50 mg magnesium oxide plus 1 ml of water. Heat on a water bath for 5 minutes; the vapour evolved does not affect the colour of moist litmus paper.

    • Amino acids … Place 5 ml of a 0.1% (weight/volume) solution in a test tube. Add 1 ml of a 2% (weight/volume) solution of ninhydrin and heat for 3 minutes; no blue colour is produced.

    • Other nucleotides … The paper chromatogram obtained when sodium 5' -ribonucleotide is analysed using the procedure described for “other nucleotides” in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105 shall show no spots other than those for guanosine 5' -(disodium phosphate) and inosine 5' -(disodium phosphate).

  • E 640 Glycine

    • The criteria in the monograph for glycine contained in the Food Chemicals Codex 1972 at page 359.

  • E 900 Dimethylpolysiloxane

    • Synonym … Dimethyl silicone

    • Appearance … Clear colourless odourless liquid free from extraneous matter.

    • Solubility … Insoluble in water. Soluble in most aliphatic and aromatic hydrocarbon solvents.

    • Volatile matter … Not more than 2 per centum (determined by drying at 200°C for 4 hours).

    • Identification … Shall comply with the identification tests in the monograph for dimethicone in the British Pharmaceutical Codex 1973 at page 168.

    • Acidity … Shall comply with the requirement for acidity in the monograph for dimethicone in the British Pharmaceutical Codex 1973 at page 168.

    • Total silicon … Not less than 37.3 and not more than 38.5 per centum.

    • Refractive index n25°CD… Not less than 1.400 and not more than 1.405.

    • Viscosity (25°C) … Not less than 300 and not more than 1050 centistokes.

    • Relative density d 20°C4°C … Not less than 0.960 and not more than 0.980.

  • E 901 Beeswax, white and yellow

  • Beeswax, white

    • The criteria in the monograph for beeswax, white contained in the Food Chemicals Codex 1972 at page 75, except that the ester value shall be not less than 70 and not more than 80.

  • Beeswax, yellow

    • The criteria in the monograph for beeswax, yellow contained in the Food Chemicals Codex 1972 at page 77, except that the ester value shall be not less than 70 and not more than 80.

  • E 903 Carnauba wax

    • The criteria in the monograph for carnauba wax contained in the Food Chemicals Codex 1972 at page 170.

  • E 904 Shellac

    • The standard for machine-made shellac contained in British Standard 3722:1964.

  • E 941 Nitrogen

    • The standard for nitrogen type 2 contained in British Standard 4366: 1968.

  • E 942 Nitrous oxide

    • The criteria in the monograph for nitrous oxide contained in the European Pharmacopoeia Vol.II, 1971 at page 316.

  • E 948 Oxygen

    • The criteria in the monograph for oxygen contained in the European Pharmacopoeia Vol.II, 1971 at page 328.

In the case of:—

  • E 950 Acesulfame potassium

  • E 951 Aspartame

  • E 953 Isomalt

  • E 957 Thaumatin

  • E 959 Neohesperidine DC

  • E 965(i) Maltitol

  • E 965(ii) Maltitol syrup

  • E 966 Lactitol

  • E 967 Xylitol

the appropriate specific purity criteria contained in Commission Directive 95/31/EEC.

  • E 999 Extract of Quillaia

    • The aqueous extract of the product complying with the monograph for Quillaia or for powdered Quillaia, in each case, contained in the British Pharmacopoeia 1980, at page 382.

  • E 1200 Polydextrose

    • Description … Polydextrose is an off-white to light tan coloured, water-soluble powder. It consists of a randomly bonded condensation polymer produced by the reaction of D-glucose with sorbitol and citric acid. Free acid groups may be neutralised with potassium hydroxide.

    • Content … Not less than 90% of polymer on an ash-free and water-free basis.

    • Free glucose … Not more than 4% of an ash-free and water-free basis.

    • Free 1,6-anhydro-D-glucose … Not more than 4% on an ash-free and water-free basis.

    • Free sorbital … Not more than 2% on an ash-free and water-free basis.

    • Water … Not more than 4% (Karl Fischer).

    • pH (10% aqueous solution) … Not less than 2.5 and not more than 3.5 (not less than 5.0 and not more than 6.0 for the neutralised product).

    • Sulphated ash … Not more than 0.3% (not more than 3.0% for the neutralised product).

    • Arsenic … Not more than 1mg/kg.

    • Lead … Not more than 1 mg/kg.

  • Propane-1,2-diol (propylene glycol)

    • As set out in the Annex to Council Directive 78/663/EEC.

SCHEDULE 6FOODS IN WHICH MISCELLANEOUS ADDITIVES LISTED IN SCHEDULE 1 ARE GENERALLY PROHIBITED

Regulations 3(2) and (4) and 4(3)

  • Unprocessed foods

  • Honey as defined in Directive 74/409/EEC66

  • Non-emulsified oils and fats of animal or vegetable origin

  • Butter

  • Pasteurised and sterilised (including UHT sterilisation) milk and cream (including skimmed, plain and semi-skimmed)

  • Unflavoured, live fermented milk products

  • Natural mineral water as defined in Directive 80/777/EEC67 and spring water

  • Coffee (excluding flavoured instant coffee) and coffee extracts

  • Unflavoured leaf tea

  • Sugars as defined in Directive 73/437/EEC

  • Dry pasta

  • Natural unflavoured buttermilk (excluding sterilised buttermilk)

SCHEDULE 7FOODS IN WHICH A LIMITED NUMBER OF MISCELLANEOUS ADDITIVES LISTED IN SCHEDULE 1 MAY BE USED

Regulations 3(2) to (4) and 4(3)

Food

Additive

Maximum level

Cocoa and chocolate products as defined in Directive 73/241/EEC68

E 330 Citric acid

E 322 Lecithins

E 334 Tartaric acid

E 422 Glycerol E 471 Monoand diglycerides of fatty acids

E 170 Calcium carbonates E 500 Sodium carbonates

E 501 Potassium carbonates E 503 Ammonium carbonates E 504 Magnesium carbonates E 524 Sodium hydroxide E 525 Potassium hydroxide E 526 Calcium hydroxide E 527 Ammonium hydroxide E 528 Magnesium hydroxide E 530 Magnesium oxide

E 414 Acacia gum

E 440 Pectins

0.5 %

quantum satis

0.5%

quantum satis

7% on dry matter without fat expressed as potassium carbonates

as glazing agents only quantum satis

Fruit juices and nectars as defined in Directive 93/77/EEC69

E 300 Ascorbic acid

quantum satis

Pineapple juice as defined in Directive 93/77/EEC

E 296 Malic acid

3 g/l

Nectars as defined in Directive 93/77/EEC

E 330 Citric acid

E 270 Lactic acid

5 g/l

5 g/l

Grape juice as defined in Directive 93/77/EEC

E 170 Calcium carbonates

E 336 Potassium tartrates

quantum satis

Fruit juices as defined in Directive 93/77/EEC

E 330 Citric acid

3 g/l

Extra jam and extra jelly, as defined in Directive 79/693/EEC

E 270 Lactic acid

E 296 Malic acid

E 300 Ascorbic acid

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 350 Sodium malates

E 440 Pectins

E 471 Monoand diglycerides of fatty acids

quantum satis

Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products

E 270 Lactic acid

E 296 Malic acid

E 300 Ascorbic acid

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 350 Sodium malates

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 410 Locust bean gum

E 412 Guar gum

E 415 Xanthan gum

E 418 Gellan gum

E 440 Pectins

E 509 Calcium chloride

E 524 Sodium hydroxide

quantum satis

10 g/kg (individually or in combination)

quantum satis

Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC70

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 322 Lecithins

E 331 Sodium citrates

E 332 Potassium citrates

E 407 Carrageenan

E 500 (ii) Sodium bicarbonate

E 501 (ii) Potassium bicarbonate E 509 Calcium chloride

quantum satis

Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream

E 270 Lactic acid

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 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 410 Locust bean gum

E 415 Xanthan gum

E 440 Pectins

E 460 Celluloses

E 461 Methyl cellulose

E 463 Hydroxypropyl cellulose

E 464 Hydroxypropyl methyl cellulose

E 465 Ethyl methyl cellulose

E 466 Carboxy methyl cellulose

Sodium carboxy methyl cellulose

E 471 Monoand diglycerides of fatty acids

E 508 Potassium chloride

E 509 Calcium chloride

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

quantum satis

Frozen and deepfrozen unprocessed fruit and vegetables Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

quantum satis

Quick-cook rice

E 471 Monoand diglycerides of fatty acids

E 472a Acetic acid esters of monoand diglycerides of fatty acids

quantum satis

Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)

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 471 Monoand diglycerides of fatty acids

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

quantum satis

30 g/l

10 g/l

quantum satis

Refined olive oil, including olive pomace oil

E 307 Alpha-tocopherol

200 mg/l

Ripened cheese

E 170 Calcium carbonates

E 504 Magnesium carbonates

E 509 Calcium chloride

E 575 Glucono-delta-lactone

quantum satis

Mozzarella and whey cheese

E 270 Lactic acid

E 330 Citric acid

E 575 Glucono-delta-lactone

quantum satis

Canned and bottled fruit and vegetables

E 260 Acetic acid

E 261 Potassium acetate

E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

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

E 335 Sodium tartrates

E 336 Potassium tartrates

E 337 Sodium potassium tartrate

E 509 Calcium chloride

E 575 Glucono-delta-lactone

quantum satis

Gehakt

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

quantum satis

Pre-packed preparations of fresh minced meat

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

quantum satis

Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt

E 260 Acetic acid

E 261 Potassium acetate

E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 471 Monoand diglycerides of fatty acids

E 472a Acetic acid esters of monoand diglycerides of fatty acids

E 472d Tartaric acid esters of monoand diglycerides of fatty acids

E 472e Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids

E 472f Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids

quantum satis

Pain courant français

E 260 Acetic acid

E 261 Potassium acetate

E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 471 Monoand diglycerides of fatty acids

quantum satis

Fresh pasta

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 322 Lecithins

E 330 Citric acid

E 334 Tartaric acid

E 471 Monoand diglycerides of fatty acids

E 575 Glucono-delta-lactone

quantum satis

Wines and sparkling wines and partially fermented grape must

Additives authorised: in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations; in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79

pro memoria

Beer

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 330 Citric acid

E 414 Acacia gum

quantum satis

Foie gras, foie gras entier, blocs de foie gras

E 300 Ascorbic acid

E 301 Sodium ascorbate

quantum satis

SCHEDULE 8MISCELLANEOUS ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN

Regulation 3(7) and (8)

Notes

1

Formulae and weaning foods for infants and young children may contain E 414 acacia gum (gum arabic) and E 551 silicon dioxide resulting from the addition of nutrient preparations containing not more than 10 g/kg

of each of these substances, as well as E 421 mannitol when used as a carrier for vitamin B 12 (not less than 1 part vitamin B 12 to 1000 parts mannitol).

2

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.

PART 1MISCELLANEOUS ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTH

Notes

a

For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.

b

If more than one of the substances E 322 and E 471 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substance in that food.

ECNo.

Name

Maximum level

E 270

E 330

E 338

Lactic acid (L(+)-form only)

Citric acid

Phosphoric acid

quantum satis

quantum satis

In conformity with the limits set in Annex 1 to Directive 91/321/EEC

E 306

E 307

E 308

E 309

Tocopherol-rich extract

Alpha-tocopherol

Gamma-tocopherol

Delta-tocophorol

10 mg/l individually or in combination

E 322

E 471

Lecithins

Monoand diglycerides of fatty acids

1 g/l

4 g/l

PART 2MISCELLANEOUS ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH

Notes

a

For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.

b

If more than one of the substances E 322 and E 471 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substance in that food.

c

If more than one of the substances E 407, E 410 and E 412 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substances together in that food.

ECNo.

Name

Maximum level

E 270

E 330

Lactic acid (L(+)-form only)

Citric acid

quantum satis

quantum satis

E 306

E 307

E 308

E 309

Tocopherol-rich extract

Alpha-tocopherol

Gamma-tocopherol

Delta-tocopherol

10 mg/l individually or in combination

E 338

Phosphoric acid

In conformity with the limits set in Annex II to Directive 91/321/EEC

E 440

Pectins

5 g/l in acidified follow-on formulae only

E 322

E 471

Lecithins

Monoand diglycerides of fatty acids

1 g/l

4 g/l

E 407

E 410

E 412

Carrageenan

Locust bean gum

Guar gum

0.3 g/l

1 g/l

1 g/l

PART 3MISCELLANEOUS ADDITIVES PERMITTED IN WEANING FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH

ECNo.

Name

Food

Maximum level

E 170

E 260

E 261

E 262

E 263

E 270

E 296

E 325

E 326

E 327

E 330

E 331

E 332

E 333

E 507

E 524

E 525

E 526

Calcium carbonates

Acetic acid

Potassium acetate

Sodium acetates

Calcium acetate

Lactic acid71

Malic acid71

Sodium lactate71

Potassium lactate71

Calcium lactate71

Citric acid

Sodium citrates

Potassium citrates

Calcium citrates

Hydrochloric acid

Sodium hydroxide

Potassium hydroxide

Calcium hydroxide

Weaning foods

quantum satis (only for pH adjustment)

E 500

E 501

E 503

Sodium carbonates

Potassium carbonates

Ammonium carbonates

Weaning foods

quantum satis (only as raising agents)

E 300

E 301

E 302

L-ascorbic acid

Sodium L-ascorbate

Calcium L-ascorbate

Fruit and vegetable-based drinks, juices and baby foods

Fat-containing cereal-based foods including biscuits and rusks

0.3 g/kg

0.2 g/kg

individually or in combination, expressed as ascorbic acid

E 304

E 306

E 307

E 308

E 309

L-ascorbyl palmitate

Tocopherol-rich extract

Alpha-tocopherol

Gamma-tocopherol

Delta-tocopherol

Fat-containing cereals, biscuits, rusks and baby foods

0.1 g/kg individually or in combination

E 338

Phosphoric acid

Weaning foods

1 g/kg as P2O5 (only for pH adjustment)

E 339

E 340

E 341

Sodium phosphates

Potassium phosphates

Calcium phosphates

Cereals

1 g/kg individually or in combination, expressed as P2O5

E 322

Lecithins

Biscuits and rusks

Cereal-based foods

Baby foods

10 g/kg

E 471

E 472a

E 472b

E 472c

Mono- and diglycerides of fatty acids

Acetic acid esters of monoand diglycerides of fatty acids

Lactic acid esters of monoand diglycerides of fatty acids

Citric acid esters of monoand diglycerides of fatty acids

Biscuits and rusks

Cereal-based foods

Baby foods

5 g/kg individually or in combination

E 400

E 401

E 402

E 404

Alginic acid

Sodium alginate

Potassium alginate

Calcium alginate

Desserts Puddings

0.5 g/kg individually or in combination

E 410

E 412

E 414

E 415

E 440

Locust bean gum

Guar gum

Acacia gum (gum arabic)

Xanthan gum

Pectins

Weaning foods

Gluten-free cereal-based foods

10 g/kg individually or in combination

20 g/kg individually or in combination

E 551

Silicon dioxide

Dry cereals

2 g/kg

E 334

E 335

E 336

E 354

E 450a

E 575

Tartaric acid72

Sodium tartrate72

Potassium tartrate72

Calcium tartrate72

Disodium diphosphate

Glucono-delta-lactone

Biscuits and rusks

5 g/kg as a residue

E 1404

E 1410

E 1412

E 1413

E 1414

E 1420

E 1422

E 1450

Oxidised starch

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Starch sodium octenyl succinate

Weaning foods

50 g/kg

PART 4MISCELLANEOUS ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES

The tables in Parts 1 to 3 of this Schedule are applicable.

SCHEDULE 9REVOCATIONS

Regulation 10(1)

Column 1

Column 2

Column 3

Regulations revoked

References

Extent of revocation

The Meat (Treatment) Regulations 1964.

S.I. 1964/19.

The whole Regulations.

The Meat (Treatment) (Scotland) Regulations 1964.

S.I. 1964/44.

The whole Regulations.

The Mineral Hydrocarbons in Food Regulations 1966.

S.I. 1966/1073.

In regulation 2(1), the definition of dried fruit.

The Mineral Hydrocarbons in Food (Scotland) Regulations 1966.

S.I. 1966/1263.

In regulation 2(1), the definition of dried fruit.

The Solvents in Food Regulations 1967.

S.I. 1967/1582.

The whole Regulations.

The Solvents in Food (Amendment) Regulations 1967.

S.I. 1967/1939.

The whole Regulations.

The Solvents in Food (Scotland) Regulations 1968.

S.I. 1968/263.

The whole Regulations.

The Specified Sugar Products Regulations 1976.

S.I. 1976/509.

In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted anti-foaming agent”, “permitted emulsifier” and “permitted preservative”.

In the proviso to regulation 9, paragraph (d).

Regulation 15.

Schedule 3.

The Cocoa and Chocolate Products Regulations 1976.

S.I. 1976/541.

In regulation 2(1), the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”.

In Schedule 2, Part I.

The Cocoa and Chocolate Products (Scotland) Regulations 1976.

S.I. 1976/914.

In regulation 2(1), the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”.

In Schedule 2, Part I.

The Specified Sugar Products (Scotland) Regulations 1976.

S.I. 1976/946.

In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted anti-foaming agent”, “permitted emulsifier” and “permitted preservative”.

In the proviso to regulation 9, paragraph (d).

Regulation 16.

Schedule 3.

The Fruit Juices and Fruit Nectars Regulations 1977.

S.I. 1977/927.

In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”.

Regulation 2(3).

Regulation 6(a).

Regulation 17.

In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e).

Schedule 3.

The Condensed Milk and Dried Milk Regulations 1977.

S.I. 1977/928.

In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier”.

Regulation 2(5).

Regulation 5A(e).

Schedule 2.

The Fruit Juices and Fruit Nectars (Scotland) Regulations 1977.

S.I. 1977/1026.

In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”.

Regulation 2(3).

Regulation 6(a).

Regulation 18.

In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e).

Schedule 3.

The Condensed Milk and Dried Milk (Scotland) Regulations 1977.

S.I. 1977/1027.

In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier”.

Regulation 2(5).

Regulation 5A(e).

Schedule 2.

The Antioxidants in Food Regulations 1978.

S.I. 1978/105.

The whole Regulations.

The Antioxidants in Food (Scotland) Regulations 1978.

S.I. 1978/492.

The whole Regulations.

The Coffee and Coffee Products Regulations 1978.

S.I. 1978/1420.

In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”.

Regulation 5A(d).

Regulation 14.

The Coffee and Coffee Products (Scotland) Regulations 1979.

S.I. 1979/383.

In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”.

Regulation 5A(d).

Regulation 15.

The Antioxidants in Food (Amendment) Regulations 1980.

S.I. 1980/1831.

The whole Regulations.

The Solvents in Food (Amendment) Regulations 1980.

S.I. 1980/1832.

The whole Regulations.

The Miscellaneous Additives in Food Regulations 1980.

S.I. 1980/1834.

The whole Regulations.

The Antioxidants in Food (Scotland) (Amendment) Regulations 1980.

S.I. 1980/1886.

The whole Regulations.

The Solvents in Food (Scotland) (Amendment) Regulations 1980.

S.I. 1980/1887.

The whole Regulations.

The Miscellaneous Additives in Food (Scotland) Regulations 1980.

S.I. 1980/1889.

The whole Regulations.

The Jam and Similar Products Regulations 1981.

S.I. 1981/1063.

Regulation 11(5).

Regulation 12(2).

In regulation 12(2C), the words “Subject to paragraph (2D) of this regulation,”.

Regulation 12(2D) and (3).

In regulation 14(1) and (2), the figure “, II”.

Regulation 15.

In Schedule 1, in entry 13 relating to mincemeat, in column 2, paragraph (c).

Schedule 2, Part II.

In Schedule 2, Part III, in the heading the words “, other than preservatives,” and all the entries following the entry for edible oils and fats, except the entry for liquid pectin.

The Note to Schedule 2.

Schedule 3.

In Schedule 4, paragraph (e).

The Jam and Similar Products (Scotland) Regulations 1981.

S.I. 1981/1320.

Regulation 11(5).

Regulation 12(2).

In regulation 12(2C), the words “Subject to paragraph (2D) of this regulation,”.

Regulation 12(2D) and (3).

In regulation 14(1) and (2), the figure “, II”.

Regulation 15.

In Schedule 1, in entry 13 relating to mincemeat, in column 2, paragraph (c).

Schedule 2, Part II.

In Schedule 2, Part III, in the heading the words “, other than preservatives,” and all the entries following the entry for edible oils and fats, except the entry for liquid pectin.

The Note to Schedule 2.

Schedule 3.

In Schedule 4, paragraph (e).

The Miscellaneous Additives in Food (Amendment) Regulations 1982.

S.I. 1982/14.

The whole Regulations.

The Cocoa and Chocolate Products (Amendment) Regulations 1982.

S.I. 1982/17.

Regulation 2(5).

The Schedule.

The Cocoa and Chocolate Products (Scotland) (Amendment) Regulations 1982.

S.I. 1982/108.

Regulation 2(5).

The Schedule.

The Miscellaneous Additives in Food (Scotland) (Amendment) Regulations 1982.

S.I. 1982/515.

The whole Regulations.

The Fruit Juices and Fruit Nectars (Amendment) Regulations 1982.

S.I. 1982/1311.

Regulation 8.

The Fruit Juices and Fruit Nectars (Scotland) (Amendment) Regulations 1982.

S.I. 1982/1619.

Regulation 8.

The Food (Revision of Penalties) Regulations 1982.

S.I. 1982/1727.

In Schedule 1, the references to the Meat (Treatment) Regulations 1964, the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978 and the Miscellaneous Additives in Food Regulations 1980.

The Food and Drugs (Scotland) Act 1956 (Transfer and Enforcement Functions) Regulations 1983.

S.I. 1983/270.

In Schedule 2, the references to the Antioxidants in Food (Scotland) Regulations 1978 and the Miscellaneous Additives in Food (Scotland) Regulations 1980.

In Schedule 3, the references to the Meat Treatment (Scotland) Regulations 1964 and the Solvents in Food (Scotland) Regulations 1968.

The Meat Products and Spreadable Fish Products Regulations 1984.

S.I. 1984/1566.

In regulation 2(1), in the definition of “additive”, the words from “in so far as their use” to the end.

The Meat Products and Spreadable Fish Products (Scotland) Regulations 1984.

S.I. 1984/1714.

In regulation 2(1), in the definition of “additive”, the words from “in so far as their use” to the end.

The Food (Revision of Penalties) Regulations 1985.

S.I. 1985/67.

In Part I of the Schedule, the references to the Meat (Treatment) Regulations 1964, the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978 and the Miscellaneous Additives in Food Regulations 1980.

The Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985.

S.I. 1985/1068.

In Schedule 1, the references to the Meat Treatment (Scotland) Regulations 1964, the Solvents in Food (Scotland) Regulations 1968, the Antioxidants in Food (Scotland) Regulations 1978 and the Miscellaneous Additives in Food (Scotland) Regulations 1980.

The Condensed Milk and Dried Milk (Amendment) Regulations 1986.

S.I. 1986/2299.

Regulation 2(b).

The Condensed Milk and Dried Milk (Scotland) (Amendment) Regulations 1987.

S.I. 1987/26.

Regulation 2(b).

The Preservatives in Food Regulations 1989.

S.I. 1989/533.

The whole Regulations.

The Preservatives in Food (Scotland) Regulations 1989.

S.I. 1989/581.

The whole Regulations.

The Emulsifiers and Stabilisers in Food Regulations 1989.

S.I. 1989/876.

The whole Regulations.

The Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989.

S.I. 1989/945.

The whole Regulations.

The Preservatives in Food (Scotland) (Amendment) Regulations 1989.

S.I. 1989/2216.

The whole Regulations.

The Preservatives in Food (Amendment) Regulations 1989.

S.I. 1989/2287.

The whole Regulations.

The Jam and Similar Products (Amendment) Regulations 1990.

S.I. 1990/2085.

Regulation 7(1) and (3).

Regulation 8(a) and (e).

Regulation 11(b).

The Jam and Similar Products (Scotland) (Amendment) Regulations 1990.

S.I. 1990/2180.

Regulation 7(1) and (3).

Regulation 8(a) and (e).

Regulation 11(b).

The Fruit Juices and Fruit Nectars (England, Wales and Scotland) (Amendment) Regulations 1991.

S.I. 1991/1284.

Regulation 6(a).

Regulation 8.

The Food Safety (Exports) Regulations 1991.

S.I. 1991/1476.

In Part I of Schedule 1, the references to the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978, the Miscellaneous Additives in Food Regulations 1980, the Preservatives in Food Regulations 1989 and the Emulsifiers and Stabilisers in Food Regulations 1989.

In Schedule 2, the references to the Solvents in Food (Scotland) Regulations 1968, the Antioxidants in Food (Scotland) Regulations 1978, the Miscellaneous Additives in Food (Scotland) Regulations 1980, the Preservatives in Food (Scotland) Regulations 1989 and the Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989.

The Antioxidants in Food (Amendment) Regulations 1991.

S.I. 1991/2540.

The whole Regulations.

The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1992.

S.I. 1992/165.

The whole Regulations.

The Food Additives Labelling Regulations 1992.

S.I. 1992/1978.

Regulation 8(2), (3) and (5).

Regulation 9(2), (3) and (5).

The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1993.

S.I. 1993/1161.

The whole Regulations.

(This note is not part of the Regulations)

These Regulations, which apply to Great Britain, implement European Parliament and Council Directive 95/2/EC (OJNo. L61, 18.3.95, p.1) on food additives other than colours and sweeteners (which has to be read with Council Directive 89/107/EEC (OJNo. L40, 11.2.89, p.27) on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption).

The principal provisions of the Regulations—

1

prohibit the use in or on any food of any miscellaneous additive (as defined in regulation 2(1)) other than a permitted miscellaneous additive (also defined in regulation 2(1)) (regulation 3(1));

2

prohibit the use in or on any food of any permitted miscellaneous additive otherwise than in accordance with the Regulations (regulation 3(2) to (5) and (7));

3

restrict the use of miscellaneous additives primarily as a carrier or carrier solvent (regulation 3(6)) and the presence of such additives in certain food (regulation 3(8));

4

prohibit the sale for use in or on food, or the sale direct to the consumer, of any miscellaneous additive other than a permitted miscellaneous additive (regulation 5(1) and (3));

5

restrict the sale of miscellaneous additives for use primarily as a carrier or carrier solvent (regulation 5(2)) and the sale of food additives in combination with miscellaneous additives which have been so used (regulation 5(5));

6

prohibit the sale of any food containing any added miscellaneous additive other than a permitted miscellaneous additive used or present in accordance with regulation 3 (regulation 5(4)).

Pending adoption of specific purity criteria for all permitted miscellaneous additives in accordance with Article 3(3)(a) of Directive 89/107/EEC, the purity criteria specified or referred to in Schedule 5 apply (definition of “purity criteria” in regulation 2(1)).

The Regulations also—

a

make provision in relation to compound foods (regulation 4);

b

make provision in relation to the condemnation of food (regulation 6);

c

create offences, prescribe a penalty and provide for the Regulations to be enforced by food authorities (regulation 7);

d

provide a defence in relation to exports, in implementation of Articles 2 and 3 of Council Directive 89/397/EEC (OJNo. L186, 30.6.89, p.23) on the official control of foodstuffs, as read with the ninth recital to that Directive (regulation 8);

e

incorporate specified provisions of the Food Safety Act 1990 (regulation 9);

f

revoke the Regulations specified in Schedule 9 to the extent specified in that Schedule, and make consequential amendments (regulation 10);

g

contain a transitional provision and exemptions (regulation 11).

A compliance cost assessment of the effect that this instrument would have on the cost of business is available from Branch B of the Additives and Novel Foods Division of the Ministry of Agriculture, Fisheries and Food, Ergon House, c/o Nobel House, 17 Smith Square, London SW1P 3JR.