SCHEDULE 1MISCELLANEOUS ADDITIVES GENERALLY PERMITTED FOR USE IN FOODS NOT REFERRED TO IN SCHEDULE 6, 7 OR 8
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.
EC No. | Name |
---|---|
E 170 | Calcium carbonates
|
E 260 | Acetic acid |
E 261 | Potassium acetate |
E 262 | Sodium acetates
|
E 263 | Calcium acetate |
E 270 | Lactic acid |
E 290 | Carbon dioxide |
E 296 | Malic acid |
E 300 | Ascorbic acid |
E 301 | Sodium ascorbate |
E 302 | Calcium ascorbate |
E 304 | Fatty acid esters of ascorbic acid
|
E 306 | Tocopherol-rich extract |
E 307 | Alpha-tocopherol |
E 308 | Gamma-tocopherol |
E 309 | Delta-tocopherol |
E 322 | Lecithins |
E 325 | Sodium lactate |
E 326 | Potassium lactate |
E 327 | Calcium lactate |
E 330 | Citric acid |
E 331 | Sodium citrates
|
E 332 | Potassium citrates
|
E 333 | Calcium citrates
|
E 334 | Tartaric acid (L(+)−) |
E 335 | Sodium tartrates
|
E 336 | Potassium tartrates
|
E 337 | Sodium potassium tartrate |
E 350 | Sodium malates
|
E 351 | Potassium malate |
E 352 | Calcium malates
|
E 354 | Calcium tartrate |
E 380 | Triammonium citrate |
E 400 | Alginic acid |
E 401 | Sodium alginate |
E 402 | Potassium alginate |
E 403 | Ammonium alginate |
E 404 | Calcium alginate |
E 406 | Agar |
E 407 | Carrageenan |
E 410 | Locust bean gum |
E 412 | Guar gum |
E 413 | Tragacanth |
E 414 | Acacia gum (gum arabic) |
E 415 | Xanthan gum |
E 417 | Tara gum |
E 418 | Gellan gum |
E 422 | Glycerol |
E 440 | Pectins
|
E 460 | Cellulose
|
E 461 | Methyl cellulose |
E 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
|
E 501 | Potassium carbonates
|
E 503 | Ammonium carbonates
|
E 504 | Magnesium carbonates
|
E 507 | Hydrochloric acid |
E 508 | Potassium chloride |
E 509 | Calcium chloride |
E 511 | Magnesium chloride |
E 513 | Sulphuric acid |
E 514 | Sodium sulphates
|
E 515 | Potassium sulphates
|
E 516 | Calcium sulphate |
E 524 | Sodium hydroxide |
E 525 | Potassium hydroxide |
E 526 | Calcium hydroxide |
E 527 | Ammonium hydroxide |
E 528 | Magnesium hydroxide |
E 529 | Calcium oxide |
E 530 | Magnesium oxide |
E 570 | Fatty acids |
E 574 | Gluconic acid |
E 575 | Glucono-delta-lactone |
E 576 | Sodium gluconate |
E 577 | Potassium gluconate |
E 578 | Calcium gluconate |
E 640 | Glycine and its sodium salt |
E 938 | Argon |
E 939 | Helium |
E 941 | Nitrogen |
E 942 | Nitrous oxide |
E 948 | Oxygen |
E 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
PART ASorbates, benzoates and p-hydroxybenzoates
EC No. | 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
|
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
EC No. | 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
|
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
EC No. | 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 |
EC No. | 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
EC No. | 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
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.
EC No. | 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
Potassium phosphates
Calcium phosphates
Diphosphates
Triphosphates
| 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
| 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
Mannitol Isomalt Maltitol
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
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
EC No. | 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
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
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)
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
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:
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
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
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:
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
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
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 |
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
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.
EC No. | 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.
EC No. | 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
EC No. | 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
Column 1 | Column 2 | Column 3 |
---|---|---|
Regulations revoked | References | Extent of revocation |
The Meat (Treatment) Regulations 1964. | The whole Regulations. | |
The Meat (Treatment) (Scotland) Regulations 1964. | The whole Regulations. | |
The Mineral Hydrocarbons in Food Regulations 1966. | In regulation 2(1), the definition of dried fruit. | |
The Mineral Hydrocarbons in Food (Scotland) Regulations 1966. | In regulation 2(1), the definition of dried fruit. | |
The Solvents in Food Regulations 1967. | The whole Regulations. | |
The Solvents in Food (Amendment) Regulations 1967. | The whole Regulations. | |
The Solvents in Food (Scotland) Regulations 1968. | The whole Regulations. | |
The Specified Sugar Products Regulations 1976. | 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. | 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. | 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. | 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. | 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. | 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. | 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. | 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. | The whole Regulations. | |
The Antioxidants in Food (Scotland) Regulations 1978. | The whole Regulations. | |
The Coffee and Coffee Products Regulations 1978. | 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. | 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. | The whole Regulations. | |
The Solvents in Food (Amendment) Regulations 1980. | The whole Regulations. | |
The Miscellaneous Additives in Food Regulations 1980. | The whole Regulations. | |
The Antioxidants in Food (Scotland) (Amendment) Regulations 1980. | The whole Regulations. | |
The Solvents in Food (Scotland) (Amendment) Regulations 1980. | The whole Regulations. | |
The Miscellaneous Additives in Food (Scotland) Regulations 1980. | The whole Regulations. | |
The Jam and Similar Products Regulations 1981. | 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. | 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. | The whole Regulations. | |
The Cocoa and Chocolate Products (Amendment) Regulations 1982. | Regulation 2(5). | |
The Schedule. | ||
The Cocoa and Chocolate Products (Scotland) (Amendment) Regulations 1982. | Regulation 2(5). | |
The Schedule. | ||
The Miscellaneous Additives in Food (Scotland) (Amendment) Regulations 1982. | The whole Regulations. | |
The Fruit Juices and Fruit Nectars (Amendment) Regulations 1982. | Regulation 8. | |
The Fruit Juices and Fruit Nectars (Scotland) (Amendment) Regulations 1982. | Regulation 8. | |
The Food (Revision of Penalties) Regulations 1982. | 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. | 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. | 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. | 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. | 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. | 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. | Regulation 2(b). | |
The Condensed Milk and Dried Milk (Scotland) (Amendment) Regulations 1987. | Regulation 2(b). | |
The Preservatives in Food Regulations 1989. | The whole Regulations. | |
The Preservatives in Food (Scotland) Regulations 1989. | The whole Regulations. | |
The Emulsifiers and Stabilisers in Food Regulations 1989. | The whole Regulations. | |
The Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989. | The whole Regulations. | |
The Preservatives in Food (Scotland) (Amendment) Regulations 1989. | The whole Regulations. | |
The Preservatives in Food (Amendment) Regulations 1989. | The whole Regulations. | |
The Jam and Similar Products (Amendment) Regulations 1990. | Regulation 7(1) and (3). | |
Regulation 8(a) and (e). | ||
Regulation 11(b). | ||
The Jam and Similar Products (Scotland) (Amendment) Regulations 1990. | 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. | Regulation 6(a). | |
Regulation 8. | ||
The Food Safety (Exports) Regulations 1991. | 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. | The whole Regulations. | |
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1992. | The whole Regulations. | |
The Food Additives Labelling Regulations 1992. | Regulation 8(2), (3) and (5). | |
Regulation 9(2), (3) and (5). | ||
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1993. | The whole Regulations. |