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

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Official Journal of the European Union
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II
(Non-legislative acts)
REGULATIONS
COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives
(Text with EEA relevance) THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (1), and in particular Article 10, Article 30(1) and Article 30(5) thereof, Whereas: Regulation (EC) No 1333/2008 provides for the estab lishment of a Union list of food additives approved for use in foods and their conditions of use. Food additives which are currently permitted for use in foods under European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (2), European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (3) and European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (4), should be included in Annex II to Regulation (EC) No 1333/2008 after a review of their compliance with Articles 6, 7 and 8 thereof. The review should not include a new risk assessment by the European Food Safety Authority (hereinafter the Authority). Food additives and uses which are no longer needed shall not be entered in Annex II to that Regulation. Only food additives included in the Union list set out in Annex II to Regulation (EC) No 1333/2008 may be
OJ OJ OJ OJ L L L L 354, 31.12.2008, p. 16. 237, 10.9.1994, p. 3. 237, 10.9.1994, p. 13. 61, 18.3.1995, p. 1. (5)
placed on the market and used in foods under the conditions of use specified therein. The additives should be listed on the basis of the categories of food to which they may be added. In order to facilitate the transfer and to enhance transparency of the authorisation procedure, it is appropriate to develop a new food categorisation system which will form the basis of Annex II.
(4)
(1)
The established Codex Alimentarius General Standard for Food Additives (5), food category system has been used as a starting point for developing the Union system. However, that system needs to be adapted to take into account the specificity of the existing food additive auth orisations in the Union. Current sector specific Union provisions on foods have been taken into account. The categories are created with the sole purpose of listing the authorised additives and their conditions of use.
(2)
For reasons of clarity it is necessary to list food additives in groups of additives for authorisation for certain foods. Guidance should be provided to describe the different categories in order to ensure uniform interpretation. When necessary, interpretation decisions can be adopted in accordance with Article 19 of Regulation (EC) No 1333/2008 in order to clarify whether or not a particular food belongs to a certain category of food.
(6)
(3)
(1 ) (2 ) (3 ) (4 )
Nitrites (E 249250) are needed as a preservative in meat products to control the possible growth of harmful bacteria, in particular Clostridium botulinum. The use of nitrites in meat may however lead to formation of nitro samines which are carcinogenic substances. The current authorisation of nitrites as food additives makes a balance between these effects, taking into account the scientific opinion of the Authority and the need to maintain certain traditional foods on the market. For some traditionally manufactured meat products maximum residual limits were set out in Annex III to
(5) GSFA, Codex STAN 192-1995.
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Directive 95/2/EC. Those limits should be maintained in adequately specified and identified products; however it should be clarified that the limits apply at the end of the production process. In addition, the Commission will consult Member States, the stakeholders and the Authority to discuss the possibility to reduce the current maximum limits in all meat products and to further simplify the rules for the traditionally manu factured products. Depending on the outcome of such consultation, the Commission will consider whether it is appropriate to propose an adaptation to the maximum levels of nitrites that may be added to certain meat products.
these substances is safe for the consumer and it plans to prepare a new proposal with the revised levels by July 2011.
(11)
(7)
For prepared table water covered by category 14.1.1, the only permitted additives should be phosphoric acid and phosphates. Taking into account that Annex II to Regu lation (EC) No 1333/2008 is intended to further harmonise the use of food additives in foods in the Union and to ensure the effective functioning of the internal market, mineral salts which are added to prepared waters for standardisation purposes should not be considered as additives and, therefore, should not fall within the scope of this Regulation.
In its opinion on the safety of aluminium from dietary intake adopted on 22 May 2008 the Authority concluded that the exposure might be too high in a significant part of the European population. The Authority could not conclude on the specific sources contributing to the aluminium content of a particular food, such as the amount inherently present, the contributions from use of food additives, and the amounts released to the food during processing and storage from aluminium-containing foils, containers, or utensils. In order to reduce exposure to aluminium the use of certain aluminium containing food additives should be restricted. The Commission is preparing measures to limit exposure to aluminium containing additives and intend to prepare a proposal with revised levels by September 2011.
(12)
(8)
All currently authorised food additives are subject to a reevaluation by the Authority in accordance with Commission Regulation (EU) No 257/2010 (1) that sets up a programme for the re-evaluation of approved food additives. The re-evaluation of food additives is being carried out in accordance with the priorities laid down in that Regulation.
The stakeholders were requested to provide information about the use and the need to use the food colours as listed in Annex V to Directive 94/36/EC. Some of those food colours are currently not used in some of the food categories listed in that Annex. However, some of those authorised colours should be maintained on the list as they may be needed to replace or partly replace colours that might raise concern to the Authority during reevaluation. At this stage the number of authorised food colours can be reduced in the following food categories: flavoured processed cheese, preserves of red fruit, fish paste and crustacean paste, precooked crustacean and smoked fish.
(9)
In January 2008, the Authority adopted an opinion on lycopene (2) in which it derived an acceptable daily intake (ADI) of 0,5 mg/kg bw/day for lycopene (E 160d) from all sources and that the potential intake might exceed the ADI, particularly for children. The use of lycopene as a food colour should therefore be restricted.
(13)
Food colour ethyl ester of beta-apo-8'-carotenoic acid (C 30) (E 160f) is not offered anymore by the manufacturer and re-evaluation of this substance by the Authority is no longer supported by the business operators. Therefore, this additive should not be included in the Union list.
(10)
In September 2009, the Authority adopted scientific opinions on sunset yellow FCF (E 110) (3), quinoline yellow (E 104) (4) and ponceau 4R (E 124) (5). Based on the dietary exposure assessment in the scientific opinions, the Authority concluded that, in the case of quinoline yellow and ponceau 4R at the maximum levels of use, intake estimates at the mean and the high percentiles are generally above the ADI. Also for sunset yellow exposure may be too high in particular for 1- to 10-year-old children. The intake estimates are calculated based on the use levels provided by the food industry in 2009. The Commission is revising the current authorised uses and use levels in order to verify that the exposure to
(14)
(1 ) (2 ) (3 ) (4 ) (5 )
OJ L 80, 26.3.2010, p. 19. EFSA Journal (2008); 674, p. 1. EFSA Journal 2009; 7(11):1330. EFSA Journal 2009; 7(11):1329. EFSA Journal 2009; 7(11):1328.
The use of food colour canthaxanthin (E 161g) is auth orised only in Saucisses de Strasbourg. The Commission was informed that this food colour is no longer used. Therefore, the authorisation of use of this additive in Saucisses de Strasbourg should not be included in the Union list. However Directive 2009/35/EC of the European Parliament and of the Council of 23 April 2009 on the colouring matters which may be added to medicinal products (6) lays down that Member States shall not authorise, for the colouring of medicinal products for human and veterinary use any colouring matters other than those covered by Annex I to Directive 94/36/EC. Canthaxanthin is currently being used in some medicinal products. The additive should therefore remain on the list of authorised additives.
(6) OJ L 109, 30.4.2009, p. 10.
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(15)
Commission Regulation (EC) No 884/2007 of 26 July 2007 on emergency measures suspending the use of Red 2G (E 128) as food colour (1) suspended the use of the colour and the placing on the market of foods containing this colour. Therefore, Red 2G (E 128) should not be included in the Union list.
(20)
need for additives may be different depending on the different forms in which they are presented: liquid, powder and tablet form.
(16)
During the re-evaluation by the Authority it appeared that the food colour, brown FK (E 154) only authorised in kippers, is no longer used. During its re-evaluation, the Authority could not conclude on the safety of this substance due to the deficiencies in the available toxicity data (2). Therefore, this additive should not be included in the Union list.
The transfer of food additives to Annex II of Regulation (EC) No 1333/2008 should be considered as complete in accordance with Article 34 of that Regulation from the date of application of amendments introduced by this Regulation. Until then, the provisions of Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6) and (8) to (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and Annexes to these Directives should continue to apply.
(17)
The anti-caking agent silicon dioxide (E 551) is currently authorised under Directive 95/2/EC for a variety of uses. This food additive has been allocated an acceptable daily intake (ADI) not specified by the Scientific Committee on Food in its opinion of 18 May 1990 (3). There is a technological need to extend its uses to a higher level than is currently authorised for salt substitutes. Such use would benefit the consumer by providing anti-caking salt substitutes for sale in hot and humid European countries, since currently caking effects result in an inconvenient and often impossible usage of salt substitutes. Therefore, it is appropriate to authorise an increased maximum limit for salt substitutes.
(21)
The current uses of additives covered by Articles 6, 7 and 8 of Regulation (EC) No 1333/2008, should not be affected by their transfer to the Union list. However, a transitional period should be provided in order to allow business operators to comply with the provisions of this Regulation.
(22)
(18)
The Authority assessed the information on the safety of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements. In its opinion of 10 February 2010, the Authority concluded that this uses is of no safety concern, since basic methacrylate copolymer is virtually not absorbed from the gastroin testinal tract after oral administration. The additive is expected to play a technological role by moisture protection and taste masking of various nutrients in combination with a fast release of the nutrient in the stomach. Therefore, it is appropriate to authorise the use of basic methacrylate copolymer as a glazing agent/ coating agent in solid food supplements as defined in Article 2 of Directive 2002/46/EC of the European Parliament and of the Council (4) at a level of 100 000 mg/kg. This new food additive should be assigned the E number E 1205.
It is necessary to clarify the exception to the carry-over principle in a compound food other than as referred to in Annex II as laid down in point (a) of Article 18(1) of Regulation (EC) No 1333/2008. In Article 3 of Directive 95/2/EC and Article 3 of Directive 94/36/EC this exception applied to the foods that are now listed in Tables 1 and 2 respectively. In other compound foods belonging to the categories listed in part E (such as soups, sauces, salads etc) the carry over principle should continue to apply.
(23)
The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee of the Food Chain and Animal Health, and neither the European Parliament nor the Council has opposed them,
HAS ADOPTED THIS REGULATION:
Article 1
(19)
It is necessary to regulate the use of additives in table-top sweeteners as defined in point (g) of Article 3(2) of Regulation (EC) No 1333/2008. Those preparations containing permitted sweeteners are intended for sale to the final consumer as a substitute for sugar. The
Amendment to Regulation (EC) No 1333/2008 Annex II to Regulation (EC) No 1333/2008 is replaced by the text of the Annex to this Regulation.
(1) OJ L 195, 27.7.2007, p. 8. (2) EFSA Journal 2010; 8(4):1535. (3) Opinion of the Scientific Committee for Food on First Series of Food Additives for various technological functions, Reports of SCF (25th series, 1991). (4) OJ L 183, 12.7.2002, p. 51.
Article 2 Transitional provisions 1. Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from 1 June 2013.
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2. By derogation to paragraph 1, the following entries in Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from the date of entry into force of this Regulation: (a) in point 3 of part B, the entry concerning basic metha crylate copolymer (E 1205); (b) in point 12.1.2 of Part E, the entry concerning the use of silicon dioxide (E 551) in salt substitutes; (c) in point 17.1 of Part E, the entry concerning the use of basic methacrylate copolymer (E 1205) in food supplements supplied in solid form. 3. Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and the Annexes to those Directives shall cease to apply from 1 June 2013.
4. By derogation to paragraph 3, the entry in Annex IV to Directive 95/2/EC concerning of use of silicon dioxide (E 551) in salt substitutes shall cease to apply from the date of entry into force of this Regulation.
5. Foods that have been lawfully placed on the market before 1 June 2013, but do not comply with this regulation, may continue to be marketed until their date of minimal durability or use-by-date.
Article 3 Regulation (EC) No 884/2007 is repealed as from 1 June 2013.
Article 4 This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 11 November 2011. For the Commission The President

Jos Manuel BARROSO
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ANNEX ANNEX II Union list of food additives approved for use in foods and conditions of use PART A 1. Introduction This Union list includes: the name of the food additive and its E number, the foods to which the food additive may be added, the conditions under which the food additive may be used, restrictions on the sale of the food additive directly to the final consumer. 2. General provisions on listed food additives and conditions of use 1. Only the substances listed in Part B may be used as additives in foods. 2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex. 3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex. 4. Aluminium lakes prepared from the listed colours are authorised. 5. The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer. 6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation. 7. When labelled for food use, nitrite may be sold only in a mixture with salt or a salt substitute. 8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours. Table 1 Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008 1 2 3 4 5 6 7 8 9 10 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 Honey as defined in Council Directive 2001/110/EC (1) Non-emulsified oils and fats of animal or vegetable origin Butter Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream) Unflavoured fermented milk products, not heat-treated after fermentation Unflavoured buttermilk (excluding sterilised buttermilk) Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (2) and spring water and all other bottled or packed waters Coffee (excluding flavoured instant coffee) and coffee extracts Unflavoured leaf tea
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11 12
(1) (2) (3) (4) OJ OJ OJ OJ L L L L
Sugars as defined in Council Directive 2001/111/EC (3) Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council (4)
10, 12.1.2002, p. 47. 164, 26.6.2009, p. 45. 10, 12.1.2002, p. 53. 124, 20.5.2009, p. 21.
Table 2 Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008 All bottled or packed waters Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured) Chocolate milk Fermented milk (unflavoured) Preserved milks as mentioned in Council Directive 2001/114/EC (1) (unflavoured) Buttermilk (unflavoured) Cream and cream powder (unflavoured) Oils and fats of animal or vegetable origin Ripened and unripened cheese (unflavoured) Butter from sheep and goats milk Eggs and egg products as defined in Regulation (EC) No 853/2004 Flour and other milled products and starches Bread and similar products Pasta and gnocchi Sugar including all mono- and disaccharides Tomato paste and canned and bottled tomatoes Tomato-based sauces Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (2) and vegetable juice and vegetable nectars Fruit, vegetables (including potatoes) and mushrooms canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms Extra jam, extra jelly, and chestnut pure as mentioned in Council Directive 2001/113/EC (3); crme de pruneaux Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (4)
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Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products Salt, salt substitutes, spices and mixtures of spices Wine and other products covered by Council Regulation (EC) No 1234/2007 (5), as listed in its Annex I, Part XII Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council (6), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistr as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively
25 26 27
28 29 30 31 32
(1) (2) (3) (4) (5) (6) (7) OJ OJ OJ OJ OJ OJ OJ L L L L L L L
Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91 (7) Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children Honey as defined in Directive 2001/110/EC Malt and malt products
15, 17.1.2002, p. 19. 10, 12.1.2002, p. 58. 10, 12.1.2002, p. 67. 197, 3.8.2000, p. 19. 299, 16.11.2007, p. 1. 39, 13.2.2008, p. 16. 149, 14.6.1991, p. 1.
PART B LIST OF ALL ADDITIVES 1. Colours

E-number Name
E 100 E 101 E 102 E 104 E 110 E 120 E 122 E 123 E 124 E 127 E 129 E 131 E 132 E 133 E 140
Curcumin Riboflavins Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Amaranth Ponceau 4R, Cochineal Red A Erythrosine Allura Red AC Patent Blue V Indigotine, Indigo carmine Brilliant Blue FCF Chlorophylls and chlorophyllins
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E-number
Name
E 141 E 142 E 150a E 150b E 150c E 150d E 151 E 153 E 155 E 160a E 160b E 160c E 160d E 160e E 161b E 161g E 162 E 163 E 170 E 171 E 172 E 173 E 174 E 175 E 180
Copper complexes of chlorophylls, chlorophyllins Green S Plain caramel (1) Caustic sulphite caramel Ammonia caramel Sulphite ammonia caramel Brilliant Black BN, Black PN Vegetable carbon Brown HT Carotenes Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Lycopene Beta-apo-8-carotenal (C 30) Lutein Canthaxanthin (*) Beetroot Red, betanin Anthocyanins Calcium carbonate Titanium dioxide Iron oxides and hydroxides Aluminium Silver Gold Litholrubine BK
(1) The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks). (*) Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10).
2. Sweeteners
E-number Name
E 420 E 421 E 950 E 951 E 952
Sorbitols Mannitol Acesulfame K Aspartame Cyclamates
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E-number
Name
E 953 E 954 E 955 E 957 E 959 E 961 E 962 E 965 E 966 E 967 E 968
Isomalt Saccharins Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Maltitols Lactitol Xylitol Erythritol
3. Additives other than colours and sweeteners

E-number Name
E 170 E 200 E 202 E 203 E 210 E 211 E 212 E 213 E 214 E 215 E 218 E 219 E 220 E 221 E 222 E 223 E 224 E 226 E 227 E 228
Calcium carbonate Sorbic acid Potassium sorbate Calcium sorbate Benzoic acid (1) Sodium benzoate (1) Potassium benzoate (1) Calcium benzoate (1) Ethyl-p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate Sulphur dioxide Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Calcium sulphite Calcium hydrogen sulphite Potassium hydrogen sulphite
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E-number
Name
E 234 E 235 E 239 E 242 E 249 E 250 E 251 E 252 E 260 E 261 E 262 E 263 E 270 E 280 E 281 E 282 E 283 E 284 E 285 E 290 E 296 E 297 E 300 E 301 E 302 E 304 E 306 E 307 E 308 E 309 E 310 E 311 E 312 E 315
Nisin Natamycin Hexamethylene tetramine Dimethyl dicarbonate Potassium nitrite Sodium nitrite Sodium nitrate Potassium nitrate Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Propionic acid Sodium propionate Calcium propionate Potassium propionate Boric acid Sodium tetraborate (borax) Carbon dioxide Malic acid Fumaric acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Propyl gallate Octyl gallate Dodecyl gallate Erythorbic acid
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E-number
Name
Sodium erythorbate Tertiary-butyl hydroquinone (TBHQ) Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) Lecithins Sodium lactate Potassium lactate Calcium lactate Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Potassium tartrates Sodium potassium tartrate Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates Magnesium phosphates Sodium malates Potassium malate Calcium malates Metatartaric acid Calcium tartrate Adipic acid Sodium adipate Potassium adipate Succinic acid Triammonium citrate Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Extracts of rosemary Alginic acid
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E-number
Name
E 401 E 402 E 403 E 404 E 405 E 406 E 407a E 407 E 410 E 412 E 413 E 414 E 415 E 416 E 417 E 418 E 422 E 425 E 426 E 427 E 431 E 432 E 433 E 434 E 435 E 436 E 440 E 442 E 444 E 445 E 450 E 451 E 452 E 459
Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propane-1, 2-diol alginate Agar Processed euchema seaweed Carrageenan Locust bean gum Guar gum Tragacanth Gum arabic (acacia gum) Xanthan gum Karaya gum Tara gum Gellan gum Glycerol Konjac Soybean hemicellulose Cassia gum Polyoxyethylene (40) stearate 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) Pectins Ammonium phosphatides Sucrose acetate isobutyrate Glycerol esters of wood rosins Diphosphates Triphosphates Polyphosphates Beta-cyclodextrin
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E-number
Name
E 460 E 461 E 462 E 463 E 464 E 465 E 466 E 468 E 469 E 470a E 470b E 471 E 472a E 472b E 472c E 472d E 472e E 472f E 473 E 474 E 475 E 476 E 477 E 479b E 481 E 482 E 483 E 491 E 492 E 493 E 494 E 495 E 500 E 501
Cellulose Methyl cellulose Ethyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono-and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Sucroglycerides Polyglycerol esters of fatty acids Polyglycerol polyricinoleate Propane-1,2-diol esters of fatty acids Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids Sodium stearoyl-2-lactylate Calcium stearoyl-2-lactylate Stearyl tartrate Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Sodium carbonates Potassium carbonates
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E-number
Name
E 503 E 504 E 507 E 508 E 509 E 511 E 512 E 513 E 514 E 515 E 516 E 517 E 520 E 521 E 522 E 523 E 524 E 525 E 526 E 527 E 528 E 529 E 530 E 535 E 536 E 538 E 541 E 551 E 552 E 553a E 553b E 554 E 555 E 556
Ammonium carbonates Magnesium carbonates Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Stannous chloride Sulphuric acid Sodium sulphates Potassium sulphates Calcium sulphate Ammonium sulphate Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide Sodium aluminium phosphate acidic Silicon dioxide Calcium silicate Magnesium silicate Talc Sodium aluminium silicate Potassium aluminium silicate Calcium aluminium silicate
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E-number
Name
Bentonite Aluminium silicate (Kaolin) Fatty acids Gluconic acid Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Ferrous gluconate Ferrous lactate 4-Hexylresorcinol Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5-ribonucleotides Disodium 5-ribonucleotides Glycine and its sodium salt Zinc acetate Dimethyl polysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Shellac
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E-number
Name
E 905 E 907 E 912 E 914 E 920 E 927b E 938 E 939 E 941 E 942 E 943a E 943b E 944 E 948 E 949 E 999 E 1103 E 1105 E 1200 E 1201 E 1202 E 1203 E 1204 E 1205 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450
Microcrystalline wax Hydrogenated poly-1-decene Montan acid esters Oxidised polyethylene wax L-cysteine Carbamide Argon Helium Nitrogen Nitrous oxide Butane Isobutane Propane Oxygen Hydrogen Quillaia extract Invertase Lysozyme Polydextrose Polyvinylpyrrolidone Polyvinylpolypyrrolidone Polyvinyl alcohol (PVA) Pullulan Basic methacrylate copolymer 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
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E-number
Name
E 1451 E 1452 E 1505 E 1517 E 1518 E 1519 E 1520 E 1521
Acetylated oxidised starch Starch aluminium octenyl succinate Triethyl citrate Glyceryl diacetate (diacetin) Glyceryl triacetate (triacetin) Benzyl alcohol Propane-1, 2-diol (propylene glycol) Polyethylene glycol
(1) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
PART C DEFINITIONS OF GROUPS OF ADDITIVES (1) Group I

E-number Name Specific maximum level
E 170 E 260 E 261 E 262 E 263 E 270 E 290 E 296 E 300 E 301 E 302 E 304 E 306 E 307 E 308 E 309 E 322 E 325 E 326 E 327
Calcium carbonate Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Carbon dioxide Malic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Sodium lactate Potassium lactate Calcium lactate
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
L 295/18
EN
12.11.2011
E-number
Name
Specific maximum level
E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 337 E 350 E 351 E 352 E 354 E 380 E 400 E 401 E 402 E 403 E 404 E 406 E 407 E 407a E 410 E 412 E 413 E 414 E 415 E 417 E 418 E 422 E 425
Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Potassium tartrates Sodium potassium tartrate Sodium malates Potassium malate Calcium malates Calcium tartrate Triammonium citrate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Agar Carrageenan Processed euchema seaweed Locust bean gum Guar gum Tragacanth Gum arabic (Acacia gum) Xanthan gum Tara gum Gellan gum Glycerol Konjac (i) Konjac gum (ii) Konjac glucomannane Pectins Cellulose
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis (1) quantum satis (1) quantum satis (1) quantum satis (1) quantum satis (1) quantum satis (1) quantum satis (1) quantum satis (1) quantum satis (1) (2) quantum satis (1) (2) quantum satis (1) quantum satis (1) quantum satis (1) (2) quantum satis (1) (2) quantum satis (1) quantum satis 10 g/kg, individually or in combination (1) (3)
E 440 E 460
quantum satis (1) quantum satis
12.11.2011
EN
L 295/19
E-number
Name
E 461 E 462 E 463 E 464 E 465 E 466 E 469 E 470a E 470b E 471 E 472a E 472b E 472c E 472d E 472e E 472f E 500 E 501 E 503 E 504 E 507 E 508 E 509 E 511 E 513 E 514 E 515 E 516 E 524
Methyl cellulose Ethyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Enzymatically hydrolysed carboxy methyl cellulose Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono- and diacetyl tartaric acid esters of monoand diglycerides of fatty acids Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids Sodium carbonates Potassium carbonates Ammonium carbonates Magnesium carbonates Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Sulphuric acid Sodium sulphates Potassium sulphates Calcium sulphate Sodium hydroxide
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
L 295/20
EN
12.11.2011
E-number
Name
E 525 E 526 E 527 E 528 E 529 E 530 E 570 E 574 E 575 E 576 E 577 E 578 E 640 E 920 E 938 E 939 E 941 E 942 E 948 E 949 E 1103 E 1200 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 1451
Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Fatty acids Gluconic acid glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salt L-cysteine Argon Helium Nitrogen Nitrous oxide Oxygen Hydrogen Invertase Polydextrose 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 Acetylated oxidised starch
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
12.11.2011
EN
L 295/21
E-number
Name
E 620 E 621 E 622 E 623 E 624 E 625 E 626 E 627 E 628 E 629 E 630 E 631 E 632 E 633 E 634 E 635 E 420 E 421 E 953 E 965 E 966 E 967 E 968
Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5-ribonucleotides Disodium 5-ribonucleotides Sorbitols Mannitol Isomalt Maltitols Lactitol Xylitol Erythritol
10 g/kg, individually or in combination, expressed as glutamic acid
500 mg/kg, individually or in combination, expressed as guanylic acid
Quantum satis (for purpose other than sweetening)
(1) May not be used in jelly mini-cups. (2) May not be used to produce dehydrated foods intended to rehydrate on ingestion. (3) May not be used in jelly confectionery.
(2) Group II: Food colours authorised at quantum satis

E-number Name
E 101 E 140 E 141 E 150a E 150b E 150c E 150d
Riboflavins Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Plain caramel Caustic sulphite caramel Ammonia caramel Sulphite ammonia caramel
L 295/22
EN
12.11.2011
E-number
Name
E 153 E 160a E 160c E 162 E 163 E 170 E 171 E 172
Vegetable carbon Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins calcium carbonate Titanium dioxide Iron oxides and hydroxides
(3) Group III: Food colours with combined maximum limit

E-number Name
E 100 E 102 E 104 E 110 E 120 E 122 E 124 E 129 E 131 E 132 E 133 E 142 E 151 E 155 E 160e E 161b
Curcumin Tartrazine Quinoline Yellow Sunset yellow FCF/Orange yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal red A Allura red AC Patent Blue V Indigotine, Indigo carmine Brilliant Blue FCF Green S Brilliant black BN, Black BN Brown HT Beta-apo-8-carotenal (C 30) Lutein
(4) Group IV: Polyols

E-number Name
E 420 E 421 E 953 E 965 E 966
Sorbitols Mannitol Isomalt Maltitols Lactitol
12.11.2011
EN
L 295/23
E-number
Name
E 967 E 968
Xylitol Erythritol
(5) Other additives that may be regulated combined (a) E 200203: Sorbic acid sorbates (SA)
E-number Name
E 200 E 202 E 203
Sorbic acid Potassium sorbate Calcium sorbate
(b) E 210213: Benzoic acid benzoates (BA)

E-number Name
E 210 E 211 E 212 E 213
Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate
(c) E 200213: Sorbic acid sorbates; Benzoic acid benzoates (SA + BA)
E-number Name
E 200 E 202 E 203 E 210 E 211 E 212 E 213
Sorbic acid Potassium sorbate Calcium sorbate Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate
(d) E 200219: Sorbic acid sorbates; Benzoic acid benzoates; p-hydroxybenzoates (SA + BA + PHB)
E-number Name
E 200 E 202 E 203 E 210 E 211 E 212
Sorbic acid Potassium sorbate Calcium sorbate Benzoic acid Sodium benzoate Potassium benzoate
L 295/24
EN
12.11.2011
E-number
Name
E 213 E 214 E 215 E 218 E 219
Calcium benzoate Ethyl-p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate
(e) E 200203; 214219: Sorbic acid sorbates; p-hydroxybenzoates (SA + PHB)

E-number Name
E 200 E 202 E 203 E 214 E 215 E 218 E 219
Sorbic acid Potassium sorbate Calcium sorbate Ethyl-p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate
(f)
E 214219: p-hydroxybenzoates (PHB)

E-number Name
E 214 E 215 E 218 E 219
Ethyl-p-hydroxybenzoate Sodium ethyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate
(g) E 220228: Sulphur dioxide sulphites

E-number Name
E 220 E 221 E 222 E 223 E 224 E 226 E 227 E 228
Sulphur dioxide Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Calcium sulphite Calcium hydrogen sulphite Potassium hydrogen sulphite
12.11.2011
EN
L 295/25
(h) E 249250: Nitrites

E-number Name
E 249 E 250
Potassium nitrite Sodium nitrite
(i)
E 251252: Nitrates
E-number Name
E 251 E 252
Sodium nitrate Potassium nitrate
(j)
E 280283: Propionic acid propionates

E-number Name
E 280 E 281 E 282 E 283
Propionic acid Sodium propionate Calcium propionate Potassium propionate
(k) E 310320: Gallates, TBHQ and BHA

E-number Name
E 310 E 311 E 312 E 319 E 320
Propyl gallate Octyl gallate Dodecyl gallate Tertiary-butyl hydroquinone (TBHQ) Butylated hydroxyanisole (BHA)
(l)
E 338341, E 343 and E 450 452: Phosphoric acid phosphates di-, tri- and polyphosphates
E-number Name
E 338 E 339 E 340 E 341 E 343 E 450 E 451 E 452
Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates Magnesium phosphates Diphosphates Triphosphates Polyphosphates
L 295/26
EN
12.11.2011
(m) E 355357: Adipic acid adipates

E-number Name
E 355 E 356 E 357
Adipic acid Sodium adipate Potassium adipate
(n) E 432436: Polysorbates

E-number Name
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)
(o) E 473474: Sucrose esters of fatty acids, Sucroglycerides

E-number Name
E 473 E 474
Sucrose esters of fatty acids Sucroglycerides
(p) E 481482: Stearoyl-2-lactylates

E-number Name
E 481 E 482
Sodium stearoyl-2-lactylate Calcium stearoyl-2-lactylate
(q) E 491495: Sorbitan esters

E-number Name
E 491 E 492 E 493 E 494 E 495
Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate
12.11.2011
EN
L 295/27
(r) E 520523: Aluminium sulphates

E-number Name
E 520 E 521 E 522 E 523
Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate
(s) E 551559: Silicon dioxide silicates

E-number Name
E 551 E 552 E 553a E 553b E 554 E 555 E 556 E 559
Silicon dioxide Calcium silicate Magnesium silicate Talc Sodium aluminium silicate Potassium aluminium silicate Calcium aluminium silicate Aluminium silicate (Kaolin)
(t)
E 620625: Glutamic acid glutamates

E-number Name
E 620 E 621 E 622 E 623 E 624 E 625
Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate
(u) E 626635: Ribonucleotides

E-number Name
E 626 E 627 E 628 E 629 E 630 E 631
Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate
L 295/28
EN
12.11.2011
E-number
Name
E 632 E 633 E 634 E 635
Dipotassium inosinate Calcium inosinate Calcium 5-ribonucleotides Disodium 5-ribonucleotides
PART D FOOD CATEGORIES

Number Name
0. 01. 01.1 01.2 01.3 01.4 01.5 01.6 01.6.1 01.6.2 01.6.3 01.7 01.7.1 01.7.2 01.7.3 01.7.4 01.7.5 01.7.6 01.8 02. 02.1 02.2 02.2.1 02.2.2 02.3
All categories of foods Dairy products and analogues Unflavoured pasteurised and sterilised (including UHT) milk Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation Unflavoured fermented milk products, heat-treated after fermentation Flavoured fermented milk products including heat-treated products Dehydrated milk as defined by Directive 2001/114/EC Cream and cream powder Unflavoured pasteurised cream (excluding reduced fat creams) Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % Other creams Cheese and cheese products Unripened cheese excluding products falling in category 16 Ripened cheese Edible cheese rind Whey cheese Processed cheese Cheese products (excluding products falling in category 16) Dairy analogues, including beverage whiteners Fats and oils and fat and oil emulsions Fats and oils essentially free from water (excluding anhydrous milkfat) Fat and oil emulsions mainly of type water-in-oil Butter and concentrated butter and butter oil and anhydrous milkfat Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions Vegetable oil pan spray
12.11.2011
EN
L 295/29
Number
Name
03. 04. 04.1 04.1.1 04.1.2 04.1.3 04.2 04.2.1 04.2.2 04.2.3 04.2.4 04.2.4.1 04.2.4.2 04.2.5 04.2.5.1 04.2.5.2 04.2.5.3 04.2.5.4 04.2.6 05. 05.1 05.2 05.3 05.4 06. 06.1 06.2 06.2.1 06.2.2 06.3 06.4 06.4.1 06.4.2 06.4.3 06.4.4 06.4.5 06.5
Edible ices Fruit and vegetables Unprocessed fruit and vegetables Entire fresh fruit and vegetables Peeled, cut and shredded fruit and vegetables Frozen fruit and vegetables Processed fruit and vegetables Dried fruit and vegetables Fruit and vegetables in vinegar, oil, or brine Canned or bottled fruit and vegetables Fruit and vegetable preparations, excluding products covered by 5.4 Fruit and vegetable preparations excluding compote Compote, excluding products covered by category 16 Jam, jellies and marmalades and similar products Extra jam and extra jelly as defined by Directive 2001/113/EC Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC Other similar fruit or vegetable spreads Nut butters and nut spreads Processed potato products Confectionery Cocoa and chocolate products as covered by Directive 2000/36/EC Other confectionery including breath refreshening microsweets Chewing gum Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 Cereals and cereal products Whole, broken, or flaked grain Flours and other milled products and starches Flours Starches Breakfast cereals Pasta Fresh pasta Dry pasta Fresh pre-cooked pasta Potato gnocchi Fillings of stuffed pasta (ravioli and similar) Noodles
L 295/30
EN
12.11.2011
Number
Name
06.6 06.7 07. 07.1 07.1.1 07.1.2 07.2 08. 08.1 08.1.1 08.1.2 08.2 08.2.1 08.2.2 08.2.3 08.2.4 08.2.4.1 08.2.4.2
Batters Pre-cooked or processed cereals Bakery wares Bread and rolls Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt Pain courant franais; Friss bzakenyr, fehr s flbarna kenyerek Fine bakery wares Meat Unprocessed meat Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 Meat preparations as defined by Regulation (EC) No 853/2004 Processed meat Non-heat-treated processed meat Heat-treated processed meat Casings and coatings and decorations for meat Traditionally cured meat products with specific provisions concerning nitrites and nitrates Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation). Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) Fish and fisheries products Unprocessed fish and fisheries products Unprocessed fish Unprocessed molluscs and crustaceans Processed fish and fishery products including mollusks and crustaceans Fish roe Eggs and egg products Unprocessed eggs Processed eggs and egg products Sugars, syrups, honey and table-top sweeteners Sugars and syrups as defined by Directive 2001/111/EC Other sugars and syrups Honey as defined in Directive 2001/110/EC Table-top sweeteners Table-top sweeteners in liquid form
08.2.4.3
09. 09.1 09.1.1 09.1.2 09.2 09.3 10. 10.1 10.2 11. 11.1 11.2 11.3 11.4 11.4.1
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L 295/31
Number
Name
11.4.2 11.4.3 12. 12.1 12.1.1 12.1.2 12.2 12.2.1 12.2.2 12.3 12.4 12.5 12.6 12.7 12.8 12.9 13. 13.1 13.1.1 13.1.2 13.1.3 13.1.4 13.1.5 13.1.5.1 13.1.5.2 13.2 13.3 13.4 14. 14.1 14.1.1
Table-top sweeteners in powder form Table-top sweeteners in tablets Salts, spices, soups, sauces, salads and protein products Salt and salt substitutes Salt Salt substitutes Herbs, spices, seasonings Herbs and spices Seasonings and condiments Vinegars Mustard Soups and broths Sauces Salads and savoury based sandwich spreads Yeast and yeast products Protein products, excluding products covered in category 1.8 Foods intended for particular nutritional uses as defined by Directive 2009/39/EC Foods for infants and young children Infant formulae as defined by Commission Directive 2006/141/EC (1) Follow-on formulae as defined by Directive 2006/141/EC Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (2) Other foods for young children Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC (3) and special formulae for infants Dietary foods for infants for special medical purposes and special formulae for infants Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 (4) Beverages Non-alcoholic beverages Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
L 295/32
EN
12.11.2011
Number
Name
14.1.2 14.1.3 14.1.4 14.1.5
Fruit juices as defined by Directive 2001/112/EC and vegetable juices Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products Flavoured drinks Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products Coffee, coffee extracts Other Alcoholic beverages, including alcohol-free and low-alcohol counterparts Beer and malt beverages Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts Cider and perry Fruit wine and made wine Mead Spirit drinks as defined in Regulation (EC) No 110/2008 Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 Aromatised wines Aromatised wine-based drinks Aromatised wine-product cocktails Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol Ready-to-eat savouries and snacks Potato-, cereal-, flour- or starch-based snacks Processed nuts Desserts excluding products covered in categories 1, 3 and 4 Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council (5) excluding food supplements for infants and young children Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms Food supplements supplied in a liquid form Food supplements supplied in a syrup-type or chewable form Processed foods not covered by categories 1 to 17, excluding foods for infants and young children
14.1.5.1 14.1.5.2 14.2 14.2.1 14.2.2 14.2.3 14.2.4 14.2.5 14.2.6 14.2.7 14.2.7.1 14.2.7.2 14.2.7.3 14.2.8 15. 15.1 15.2 16. 17. 17.1 17.2 17.3 18.
(1) (2) (3) (4) (5) OJ OJ OJ OJ OJ L L L L L
401, 30.12.2006, p. 1. 339, 6.12.2006, p. 16. 91, 7.4.1999, p. 29. 16, 21.1.2009, p. 3. 183, 12.7.2002, p. 51.
12.11.2011
PART E AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES

Category number Maximum level (mg/l or mg/kg as appropriate)
E-number
Name
Footnotes
Restrictions/exceptions
EN
0.
Food additives permitted in all categories of foods E 290 E 938 E 939 E 941 E 942 E 948 E 949 E 338-452 Carbon dioxide Argon Helium Nitrogen Nitrous oxide Oxygen Hydrogen Phosphoric acid phosphates di-, triand polyphosphates Silicon dioxide silicates quantum satis quantum satis quantum satis quantum satis
quantum satis quantum satis quantum satis 10 000 (1) (4) (57) only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex (1) only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex
E 551-559
10 000
(1) (57)
E 459
Beta-cyclodextrin
quantum satis
E 551-559
Silicon dioxide silicates
quantum satis
(1): The additives may be added individually or in combination (4): The maximum level is expressed as P2O5 (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods 01 01.1 Dairy products and analogues Unflavoured pasteurised and sterilised (including UHT) milk E 331 Sodium citrates 4 000 only UHT goat milk
L 295/33
L 295/34
Category number
E-number
Name
Maximum level (mg/l or mg/kg as appropriate)
Footnotes
E 338-452
Phosphoric acid phosphates di-, triand polyphosphates
1 000
(1) (4)
only sterilised and UHT milk
(1): The additives may be added individually or in combination (4): The maximum level is expressed as P2O5 01.2 01.3 Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation Unflavoured fermented milk products, heat-treated after fermentation Group I E 200-203 Additives
EN
Sorbic acid sorbates
1 000
(1) (2)
only curdled milk
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid 01.4 Flavoured fermented milk products including heat-treated products Group I Group II Group III Group IV E 160b E 160d E 200-213 Additives Colours at quantum satis Colours with combined maximum limit Polyols Annatto, Bixin, Norbixin Lycopene Sorbic acid sorbates; Benzoic acid benzoates Fumaric acid Phosphoric acid phosphates di-, triand polyphosphates Adipic acid adipates 150 quantum satis 10 30 300 (1) (2) only non-heat-treated dairy-based desserts only energy-reduced products or with no added sugar
E 297 E 338-452
4 000 3 000 (1) (4)
only fruit-flavoured desserts
12.11.2011
E 355-357
1 000
only fruit-flavoured desserts
12.11.2011
Category number
E-number
Name
Footnotes
E 363 E 416 E 427 E 432-436 E 473-474
Succinic acid Karaya gum Cassia gum Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2-lactylates Stearyl tartrate Sorbitan esters Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Salt of aspartame-acesulfame Neotame (1): (2):
6 000 6 000
EN
2 500 1 000 5 000
E 475 E 477 E 481-482 E 483 E 491-495 E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 962 E 961
2 000 5 000 5 000 5 000 5 000 350 1 000 250 100 400 5 50 350 32 (11)a (49) (50) (51) (52) only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only as flavour enhancer only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar only energy-reduced products or with no added sugar
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid
L 295/35
L 295/36
Category number
E-number
Name
Footnotes
(4):
The maximum level is expressed as P2O5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent EN (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide 01.5 Dehydrated milk as defined by Directive 2001/114/EC Group II E 300 E 301 E 304 E 310-320 E 322 E 331 E 332 E 338-452 Colours at quantum satis Ascorbic acid Sodium ascorbate Fatty acid esters of ascorbic acid Gallates, TBHQ and BHA Lecithins Sodium citrates Potassium citrates Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Extracts of rosemary quantum satis quantum satis quantum satis quantum satis 200 quantum satis quantum satis quantum satis 1 000 (1) (4) only partly dehydrated milk with less than 28 % solids (1) only milk powder for vending machines except unflavoured products
E 338-452
1 500
(1) (4)
only partly dehydrated milk with more than 28 % solids
E 338-452
2 500
(1) (4)
only dried milk and dried skimmed milk
12.11.2011
E 392 E 392
200 30
(41) (46) (46)
only milk powder for vending machines only dried milk for manufacturing of ice cream
12.11.2011
Category number
E-number
Name
Footnotes
E 407 E 500(ii) E 501(ii) E 509
Carrageenan Sodium hydrogen carbonate Potassium hydrogen carbonate Calcium chloride (1): (4):
quantum satis quantum satis
EN
The additives may be added individually or in combination The maximum level is expressed as P2O5
(41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid 01.6 01.6.1 Cream and cream powder Unflavoured pasteurised cream (excluding reduced fat creams) E 401 E 402 E 407 E 466 E 471 01.6.2 Sodium alginate Potassium alginate Carrageenan Carboxy methyl cellulose Mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis quantum satis quantum satis
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % E 406 E 407 E 410 E 412 E 415 Agar Carrageenan Locust bean gum Guar gum Xanthan gum quantum satis quantum satis quantum satis quantum satis quantum satis
L 295/37
L 295/38
Category number
E-number
Name
Footnotes
E 440 E 460 E 466 E 471 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 1451 01.6.3 Other creams Group I Group II Group III E 234 E 338-452
Pectins Cellulose Carboxy methyl cellulose Mono- and diglycerides of fatty acids 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 Acetylated oxidised starch
quantum satis quantum satis EN quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
Additives Colours at quantum satis Colours with combined maximum limit Nisin Phosphoric acid phosphates di-, triand polyphosphates quantum satis 150 10 5 000 (1) (4) only flavoured creams only flavoured creams only clotted cream only sterilised, pasteurised, UHT cream and whipped cream
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 473-474
Sucrose esters of fatty acids sucroglycerides
5 000
(1)
only sterilised cream and sterilised cream with reduced fat content
(1): The additives may be added individually or in combination (4): The maximum level is expressed as P2O5 01.7 01.7.1 Cheese and cheese products Unripened cheese excluding products falling in category 16 Group I Group II Group III E 200-203 E 234 E 260 E 270 E 330 E 338-452 Additives Colours at quantum satis Colours with combined maximum limit Sorbic acid sorbates Nisin Acetic acid Lactic acid Citric acid Phosphoric acid phosphates di-, triand polyphosphates Powdered cellulose Glucono-delta-lactone quantum satis 150 1 000 10 quantum satis quantum satis quantum satis 2 000 (1) (4) (1) (2) only mascarpone only mozzarella only mozzarella only mozzarella except mozzarella except mozzarella, and unflavoured live fermented unripened cheese only flavoured unripened cheese only flavoured unripened cheese
EN
E 460(ii) E 575
only grated and sliced mozzarella only mozzarella
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid (4): The maximum level is expressed as P2O5 01.7.2 Ripened cheese E 1105 Lysozyme quantum satis
L 295/39
L 295/40
Category number
E-number
Name
Footnotes
E 120 E 140 E 141
Cochineal, Carminic acid, Carmines Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Vegetable carbon Carotenes Annatto, Bixin, Norbixin Annatto, Bixin, Norbixin Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Anthocyanins Calcium carbonate Sorbic acid sorbates Sorbic acid sorbates Nisin Natamycin Hexamethylene tetramine
125 quantum satis quantum satis
only red marbled cheese only sage Derby cheese EN only sage Derby cheese
E 153 E 160a E 160b E 160b E 160b E 160c E 163 E 170 E 200-203 E 200-203 E 234 E 235 E 239
quantum satis quantum satis 15 50 35 quantum satis quantum satis quantum satis 1 000 quantum satis 12,5 1 25 mg/kg residual amount, expressed as formaldehyde 150 quantum satis quantum satis quantum satis (30) (29) (8) (1) (2)
only morbier cheese only ripened orange, yellow and broken-white cheese only ripened orange, yellow and broken-white cheese
only red Leicester cheese only Mimolette cheese only ripened range, yellow and broken-white cheese only red marbled cheese
only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods only ripened products surface treatment
only surface treatment of hard, semi-hard and semi-soft cheese only Provolone cheese
E 251-252 E 280-283 E 460 E 500(ii)
Nitrates Propionic acid propionates Powdered cellulose Sodium hydrogen carbonate
only hard, semi-hard and semi-soft cheese surface treatment only
12.11.2011
only sliced and grated ripened cheese only sour milk cheese
12.11.2011
Category number
E-number
Name
Footnotes
E 504 E 509 E 551-559 E 575
Magnesium carbonates Calcium chloride Silicon dioxide silicates Glucono-delta-lactone (1): (2): (8):
EN
10 000 quantum satis
(1)
only sliced or grated cheese hard and semi-hard cheese
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid mg/dm2 surface, not present at a depth of 5 mm
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes (30): In the cheese milk or equivalent level if added after removal of whey and addition of water 01.7.3 Edible cheese rind Group II Group III E 160d E 180 E 160b 01.7.4 Whey cheese Group II E 200-203 Colours at quantum satis Sorbic acid sorbates quantum satis 1 000 (1), (2) only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods only cheese milk of hard, semi-hard and semi-soft cheese Colours at quantum satis Colours with combined maximum limit Lycopene Litholrubine BK Annatto, Bixin, Norbixin quantum satis quantum satis 30 quantum satis 20
E 251-252 E 260 E 270
Nitrates Acetic acid Lactic acid
(30)
L 295/41
L 295/42
Category number
E-number
Name
Footnotes
E 330 E 460(ii) E 575
Citric acid Powdered cellulose Glucono-delta-lactone (1): (2):
quantum satis quantum satis quantum satis only grated and sliced cheese EN
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid.
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water 01.7.5 Processed cheese Group I Group II E 100 E 102 E 104 E 110 E 120 E 122 E 124 E 160e E 161b E 160d E 160a E 160c Additives Colours at quantum satis Curcumin Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Beta-apo-8-carotenal (C 30) Lutein Lycopene Carotenes Paprika extract, capsanthin, capsorubin quantum satis 100 100 100 100 100 100 100 100 100 5 quantum satis quantum satis (33) (33) (33) (33) (33) (33) (33) (33) (33) only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese only flavoured processed cheese
Official Journal of the European Union 12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 160b E 200-203 E 234 E 338-452
Annatto, Bixin, Norbixin Sorbic acid sorbates Nisin Phosphoric acid phosphates di-, triand polyphosphates Cassia gum Silicon dioxide silicates (1): (2): (4):
15 2 000 12,5 20 000 (1) (2)
EN
(29) (1) (4)
E 427 E 551-559
2 500 10 000 (1)
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid The maximum level is expressed as P2O5
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes (33): Maximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b 01.7.6 Cheese products (excluding products falling in category 16) Group I Group II Group III E 1105 E 120 E 160a E 160b E 160c Additives Colours at quantum satis Colours with combined maximum limit Lysozyme Cochineal, Carminic acid, Carmines Carotenes Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin quantum satis 100 quantum satis 125 quantum satis 15 quantum satis only flavoured unripened products only flavoured unripened products only ripened products only red marbled products only ripened orange, yellow and broken-white products only ripened orange, yellow and broken-white products only ripened orange, yellow and broken-white products
L 295/43
L 295/44
Category number
E-number
Name
Footnotes
E 163 E 170 E 200-203
Anthocyanins Calcium carbonate Sorbic acid sorbates
quantum satis quantum satis 1 000 (1) (2)
only red marbled products only ripened products EN only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods only ripened products surface treatment (29) only ripened and processed products only surface treatment of hard, semi-hard and semi-soft products
E 200-203 E 234 E 235
Sorbic acid sorbates Nisin Natamycin
quantum satis 12,5 1 mg/dm2 surface (not present at a depth of 5 mm) 150 quantum satis 2 000 (1) (4) (30)
E 251-252 E 280-283 E 338-452
Nitrates Propionic acid propionates Phosphoric acid phosphates di-, triand polyphosphates Powdered cellulose Magnesium carbonates Calcium chloride Silicon dioxide silicates Glucono-delta-lactone (1): (2): (4):
only hard, semi-hard and semi-soft ripened products only ripened products surface treatment only unripened products
E 460 E 504 E 509 E 551-559 E 575
quantum satis quantum satis quantum satis 10 000 quantum satis (1)
only grated and sliced ripened products and unripened products only ripened products only ripened products only sliced or grated hard and semi-hard products only ripened products
12.11.2011
(29): This substance may be present naturally in certain products as a result of fermentation processes (30): In the cheese milk or equivalent level if added after removal of whey and addition of water
12.11.2011
Category number
E-number
Name
Footnotes
01.8
Dairy analogues, including beverage whiteners Group I Group II E 200-203 E 200-203 E 251-252 E 280-283 E 338-452 Additives
EN
Colours at quantum satis Sorbic acid sorbates Sorbic acid sorbates Nitrates Propionic acid propionates Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Polysorbates Sucrose esters of fatty acids sucroglycerides Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2-lactylates
quantum satis quantum satis 2 000 150 quantum satis 5 000 (1) (4) (1) (2) (1) (2) (30) only cheese analogues (surface treatment only) only analogues of cheese based on protein only dairy-based cheese analogue only cheese analogues (surface treatment only)
only whipped cream analogues
E 338-452
20 000
(1) (4)
only processed cheese analogues
E 338-452
30 000
(1) (4)
only beverage whiteners
E 338-452
50 000
(1) (4)
only beverage whiteners for vending machines
E 432-436 E 473-474
5 000 5 000
(1) (1)
only milk and cream analogues only cream analogues
E 473-474
20 000
(1)
only beverage whiteners
E 475 E 475 E 477 E 477 E 481-482
5 000 500 1 000 5 000 3 000 (1)
only milk and cream analogues only beverage whiteners only beverage whiteners only milk and cream analogues only beverage whiteners
L 295/45
L 295/46
Category number
E-number
Name
Footnotes
E 491-495 E 551-559
Sorbitan esters Silicon dioxide silicates
5 000 10 000
(1) (1)
only milk and cream analogues; beverage whiteners only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners
EN
(1): (2): (4):
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
02 02.1
Fats and oils and fat and oil emulsions Fats and oils essentially free from water (excluding anhydrous milkfat) E 100 E 160a E 160b E 270 E 300 E 304 E 306 E 307 E 307 E 308 E 309 E 310-320 Curcumin Carotenes Annatto, bixin, norbixin Lactic acid Ascorbic acid Fatty acid esters of ascorbic acid Tocopherol-rich extract Alpha-tocopherol Alpha-tocopherol Gamma tocopherol Delta-tocopherol Gallates, TBHQ and BHA, individually or in combination quantum satis quantum satis 10 quantum satis quantum satis quantum satis quantum satis quantum satis 200 quantum satis quantum satis 200 (1) (41) only fats only fats only fats only cooking and/or frying purposes or the preparation of gravy only cooking and/or frying purposes or the preparation of gravy except virgin oils and olive oils except virgin oils and olive oils except virgin oils and olive oils only refined olive oils, including olive pomace oil except virgin oils and olive oils except virgin oils and olive oils
12.11.2011
only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat
12.11.2011
Category number
E-number
Name
Footnotes
E 321
Butylated hydroxytoluene (BHT)
100
(41)
only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat except virgin oils and olive oils except virgin oils and olive oils except virgin oils and olive oils except virgin oils and olive oils except virgin oils and olive oils
EN
E 322 E 330 E 331 E 332 E 333 E 392
Lecithins Citric acid Sodium citrates Potassium citrates Calcium citrates Extracts of rosemary
30 000 quantum satis quantum satis quantum satis quantum satis 30 (41) (46)
only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil except virgin oils and olive oils only for cooking and/or frying purposes or for the preparation of gravy only oils and fats for frying
E 392
Extracts of rosemary
50
(41) (46)
E 471 E 472c E 900
Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Dimethyl polysiloxane (1):
10 000 quantum satis 10
The additives may be added individually or in combination
(41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid 02.2 02.2.1 Fat and oil emulsions mainly of type water-in-oil Butter and concentrated butter and butter oil and anhydrous milkfat E 160a E 500 E 338-452 Carotenes Sodium carbonates Phosphoric acid phosphates di-, triand polyphosphates quantum satis quantum satis 2 000 (1) (4) except butter from sheep and goats milk only soured cream butter only soured cream butter
L 295/47
L 295/48
Category number
E-number
Name
Footnotes
(1): The additives may be added individually or in combination (4): The maximum level is expressed as P2O5 EN 02.2.2 Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions Group I E 100 E 160a E 160b E 200-203 E 200-203 E 310-320 Additives Curcumin Carotenes Annatto, bixin, norbixin Sorbic acid sorbates Sorbic acid sorbates Gallates, TBHQ and BHA, individually or in combination Butylated hydroxytoluene (BHT) Phosphoric acid phosphates di-, triand polyphosphates Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA) Propane-1, 2-diol alginate Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Polyglycerol polyricinoleate quantum satis quantum satis 10 1 000 2 000 200 (1) (2) (1) (2) (1) (2) excluding reduced fat butter only fat emulsions (excluding butter) with a fat content of 60 % or more only fat emulsions with a fat content less than 60 % only frying fat excluding reduced fat butter
E 321 E 338-452
100 5 000 (1) (4)
only frying fat only spreadable fats
E 385
100
only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less
E 405 E 432-436 E 473-474
3 000 10 000 10 000 (1) (1) only fat emulsions for baking only fat emulsions for baking
E 475 E 476
5 000
12.11.2011
4 000
only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat
12.11.2011
Category number
E-number
Name
Footnotes
E 477 E 479b
Propane-1,2-diol esters of fatty acids Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids Stearoyl-2-lactylates Sorbitan esters Silicon dioxide silicates Dimethyl polysiloxane Neohesperidine DC
10 000 5 000
only fat emulsions for baking purposes only fat emulsions for frying purposes
EN
E 481-482 E 491-495 E 551-559 E 900 E 959
10 000 10 000 30 000 10 5
(1) (1) (1) only tin greasing products only oils and fats for frying
only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid (4): The maximum level is expressed as P2O5 02.3 Vegetable oil pan spray Group I E 338-452 Additives Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Silicon dioxide silicates Butane 30 000 (1) (4) only water-based emulsion sprays for coating baking tins
E 392 E 551-559 E 943a
50 30 000 quantum satis
(41) (46) (1)
only fats and oils for the professional manufacture of heat-treated foods only tin greasing products only vegetable oil pan spray (for professional use only) and water-based emulsion spray only vegetable oil pan spray (for professional use only) and water-based emulsion spray
E 943b
Isobutane
quantum satis
L 295/49
E 944
Propane
quantum satis
only vegetable oil pan spray (for professional use only) and water-based emulsion spray
L 295/50
Category number
E-number
Name
Footnotes
(1): (4):
The additives may be added individually or in combination The maximum level is expressed as P2O5 EN
(41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid 03 Edible ices Group I Group II Group III Group IV E 160b E 160d E 338-452 Additives Colours at quantum satis Colours with combined maximum limit Polyols Annatto, Bixin, Norbixin Lycopene Phosphoric acid phosphates di-, triand polyphosphates Propane-1, 2-diol alginate Cassia gum Polysorbates Sucrose esters of fatty acids sucroglycerides Propane-1,2-diol esters of fatty acids Sorbitan esters Beeswax, white and yellow Acesulfame K quantum satis 150 quantum satis 20 40 1 000 (1) (4) (25) only energy-reduced or with no added sugar
E 405 E 427 E 432-436 E 473-474
3 000 2 500 1 000 5 000 (1) (1)
only water-based edible ices
E 477 E 491-495 E 901 E 950
3 000 500 quantum satis 800 (1)
12.11.2011
only prepacked wafers containing ice cream only energy-reduced or with no added sugar
12.11.2011
Category number
E-number
Name
Footnotes
E 951 E 954 E 955 E 957 E 959 E 961 E 962
Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4):
800 100 320 50 50 26 800 (11)b (49) (50) (52)
only energy-reduced or with no added sugar only energy-reduced or with no added sugar
EN
only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide 04 04.1 04.1.1 Fruit and vegetables Unprocessed fruit and vegetables Entire fresh fruit and vegetables E 200-203 E 220-228 Sorbic acid sorbates Sulphur dioxide sulphites 20 10 (3) only surface treatment of unpeeled fresh citrus fruit
L 295/51
only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)
L 295/52
Category number
E-number
Name
Footnotes
E 220-228 E 445 E 473-474
Sulphur dioxide sulphites Glycerol esters of wood rosins Sucrose esters of fatty acids sucroglycerides Beeswax, white and yellow
(3)
only vacuum-packed sweetcorn only surface treatment of citrus fruit EN
(1)
only fresh fruits, surface treatment
E 901
quantum satis
only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts only surface treatment of melons, papaya, mango, and avocado only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
E 902
Candelilla wax
quantum satis
E 903
Carnauba wax
200
E 904
Shellac
quantum satis
E 905 E 912 E 914
Microcrystalline wax Montan acid esters Oxidised polyethylene wax
quantum satis quantum satis quantum satis
(1): The additives may be added individually or in combination (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present 04.1.2 Peeled, cut and shredded fruit and vegetables E 220-228 E 220-228 E 220-228 E 296 E 300 Sulphur dioxide sulphites Sulphur dioxide sulphites Sulphur dioxide sulphites Malic acid Ascorbic acid 50 300 800 quantum satis quantum satis (3) (3) (3) only peeled potatoes only onion, garlic and shallot pulp only horseradish pulp only prepacked unprocessed and peeled potatoes only only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 301
Sodium ascorbate
quantum satis
only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 302
Calcium ascorbate
quantum satis
EN
E 330
Citric acid
quantum satis
E 331
Sodium citrates
quantum satis
E 332
Potassium citrates
quantum satis
E 333
Calcium citrates
quantum satis
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present 04.1.3 Frozen fruit and vegetables E 220-228 E 220-228 E 300 E 301 E 302 E 330 E 331 E 332 E 333 Sulphur dioxide sulphites Sulphur dioxide sulphites Ascorbic acid Sodium ascorbate Calcium ascorbate Citric acid Sodium citrates Potassium citrates Calcium citrates 50 100 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis (3) (3) only white vegetables including mushrooms and white pulses only frozen and deep-frozen potatoes
L 295/53
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
L 295/54
Category number
E-number
Name
Footnotes
04.2 04.2.1
Processed fruit and vegetables Dried fruit and vegetables EN Group I Additives E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion quantum satis 200 200 200 200 200 200 quantum satis quantum satis (34) (34) (34) (34) (34) (34) only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit
E 101 E 120 E 122 E 124 E 129 E 131 E 133 E 140 E 141
Riboflavins Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Allura Red AG Patent Blue V Brilliant Blue FCF Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Sorbic acid sorbates Sulphur dioxide sulphites Sulphur dioxide sulphites Sulphur dioxide sulphites
E 150a-d E 160a E 160c E 162 E 163 E 200-203 E 220-228 E 220-228 E 220-228
quantum satis quantum satis quantum satis quantum satis quantum satis 1 000 50 50 100 (1) (2) (3) (3) (3)
only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only dried fruit only dried coconut
12.11.2011
only white vegetables, processed, including pulses only dried mushrooms
12.11.2011
Category number
E-number
Name
Footnotes
E 220-228 E 220-228 E 220-228 E 220-228
Sulphur dioxide sulphites Sulphur dioxide sulphites Sulphur dioxide sulphites Sulphur dioxide sulphites
150 200 400 500
(3) (3) (3) (3)
only dried ginger only dried tomatoes
EN
only white vegetables, dried only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs only dried apples and pears only dried bananas
E 220-228 E 220-228 E 220-228 E 907
Sulphur dioxide sulphites Sulphur dioxide sulphites Sulphur dioxide sulphites Hydrogenated poly-1-decene (1): (2): (3):
600 1 000 2 000 2 000
(3) (3) (3)
only dried apricots, peaches, grapes, prunes, and figs only dried fruit as glazing agent
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 04.2.2 Fruit and vegetables in vinegar, oil, or brine Group I E 101 E 120 E 122 E 124 E 129 E 131 Additives Riboflavins Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Allura Red AG Patent Blue V quantum satis 200 200 200 200 200 (34) (34) (34) (34) (34) only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit
L 295/55
L 295/56
Category number
E-number
Name
Footnotes
E 133 E 140 E 141
Brilliant Blue FCF Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Riboflavins Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Caramels Carotenes Beetroot Red, betanin Anthocyanins Sorbic acid sorbates; Benzoic acid benzoates Sorbic acid sorbates Benzoic acid benzoates Sorbic acid sorbates; Benzoic acid benzoates
(34)
only preserves of red fruit only preserves of red fruit EN only preserves of red fruit
E 150a-d E 160a E 160c E 162 E 163 E 101 E 140 E 141
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
only preserves of red fruit only preserves of red fruit only preserves of red fruit
only preserves of red fruit only preserves of red fruit only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives)
E 150a-d E 160a E 162 E 163 E 200-213
quantum satis quantum satis quantum satis quantum satis 2 000 (1) (2)
only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives) only vegetables (excluding olives)
E 200-203 E 210-213 E 200-213
1 000 500 1 000
(1) (2) (1) (2) (1) (2)
only olives and olive-based preparations only olives and olive-based preparations only olives and olive-based preparations
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 220-228 E 220-228 E 579 E 585 E 950 E 951 E 954 E 955 E 959 E 961 E 962
Sulphur dioxide sulphites Sulphur dioxide sulphites Ferrous gluconate Ferrous lactate Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (3):
100 500 150 150 200 300 160 180 100 10 200
(3) (3) (56) (56)
except olives and golden peppers in brine only golden peppers in brine
EN
only olives darkened by oxidation only olives darkened by oxidation only sweet-sour preserves of fruit and vegetables only sweet-sour preserves of fruit and vegetables
(52)
only sweet-sour preserves of fruit and vegetables only sweet-sour preserves of fruit and vegetables only sweet-sour preserves of fruit and vegetables only sweet-sour preserves of fruit and vegetables
(11)a (49) (50)
only sweet-sour preserves of fruit and vegetables
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide (56): Expressed as Fe
L 295/57
L 295/58
Category number
E-number
Name
Footnotes
04.2.3
Canned or bottled fruit and vegetables E 101 E 120 E 122 E 124 E 129 E 131 E 133 E 140 E 141 E 150a-d E 160a E 160c E 162 E 163 E 102 E 133 E 142 E 127 E 127 E 220-228 E 220-228 Riboflavins Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Allura Red AG Patent Blue V Brilliant Blue FCF Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Tartrazine Brilliant Blue FCF Green S Erythrosine Erythrosine Sulphur dioxide sulphites Sulphur dioxide sulphites quantum satis 200 200 200 200 200 200 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 100 20 10 200 150 50 250 (3) (3) (34) (34) (34) (34) (34) (34) only preserves of red fruit EN only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit
only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only vegetables (excluding olives) only preserves of red fruit only processed mushy and garden peas (canned) only processed mushy and garden peas (canned) only processed mushy and garden peas (canned) only cocktail cherries and candied cherries only bigareaux cherries in syrup and in cocktails
12.11.2011
only white vegetables, including pulses only bottled, sliced lemon
12.11.2011
Category number
E-number
Name
Footnotes
E 220-228 E 260 E 261 E 262 E 263 E 270 E 296 E 300 E 301 E 302 E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 337
Sulphur dioxide sulphites Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Malic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Sodium lactate Potassium lactate Calcium lactate Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Potassium tartrates Sodium potassium tartrate
100 quantum satis
(3)
only bottled whiteheart cherries; vacuum-packed sweetcorn
EN
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
Official Journal of the European Union L 295/59
L 295/60
Category number
E-number
Name
Footnotes
E 385
Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA) Locust bean gum Guar gum Xanthan gum Calcium chloride Stannous chloride Glucono-delta-lactone Ferrous gluconate Ferrous lactate Dimethyl polysiloxane Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (3):
250
only pulses, legumes, mushrooms and artichokes
E 410 E 412 E 415 E 509 E 512 E 575 E 579 E 585 E 900 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962
quantum satis quantum satis quantum satis quantum satis 25 quantum satis 150 150 10 350 1 000 1 000 200 400 50 32 350 (11)a (49) (50) (51) (52) (56) (56) (55)
only chestnuts in liquid only chestnuts in liquid only chestnuts in liquid
EN
only white asparagus
only olives darkened by oxidation only olives darkened by oxidation
only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar only fruit energy-reduced or with no added sugar
Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
12.11.2011
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133
12.11.2011
Category number
E-number
Name
Footnotes
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
EN
(51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide (55): Expressed as Sn (56): Expressed as Fe 04.2.4 04.2.4.1 Fruit and vegetable preparations, excluding products covered by 5.4
Fruit and vegetable preparations excluding compote Group I Group II Group III Group IV Additives Colours at quantum satis Colours with combined maximum limit Polyols quantum satis 200 quantum satis only mostarda di frutta only mostarda di frutta only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks only preserves of red fruit (34) (34) (34) (34) (34) (34) only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit only preserves of red fruit
E 101 E 120 E 122 E 124 E 129 E 131 E 133 E 140 E 141
Riboflavins Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Allura Red AG Patent Blue V Brilliant Blue FCF Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins
quantum satis 200 200 200 200 200 200 quantum satis quantum satis
L 295/61
only preserves of red fruit
L 295/62
Category number
E-number
Name
Footnotes
E 150a-d E 160a E 160c E 162 E 163 E 200-203
Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Sorbic acid sorbates
quantum satis quantum satis quantum satis quantum satis quantum satis 1 000 (1) (2)
only preserves of red fruit only preserves of red fruit EN only preserves of red fruit only vegetables (excluding olives) only preserves of red fruit only fruit and vegetable preparations including seaweed based preparations, fruitbased sauces, aspic, excluding pure, mousse, compote, salads and similar products, canned or bottled only seaweed preparations, olives and olive-based preparations only cooked red beet only olive-based preparations
E 210-213 E 210-213 E 200-213
Benzoic acid benzoates Benzoic acid benzoates Sorbic acid sorbates; Benzoic acid benzoates Sulphur dioxide sulphites Sulphur dioxide sulphites Sulphur dioxide sulphites Sulphur dioxide sulphites Sulphur dioxide sulphites Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Propane-1, 2-diol alginate Stearoyl-2-lactylates
500 2 000 1 000
(1) (2) (1) (2) (1) (2)
E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E 338-452
50 100 300 800 800 800
(3) (3) (3) (3) (3) (1) (4)
only processed white vegetables and mushrooms only rehydrated dried fruit and lychees, mostarda di frutta only onion, garlic and shallot pulp only horseradish pulp only jellying fruit extract, liquid pectin for sale to the final consumer only fruit preparations
E 338-452
4 000
(1) (4)
only glazings for vegetable products
12.11.2011
E 405 E 481-482
5 000 2 000 (1) only mostarda di frutta
12.11.2011
Category number
E-number
Name
Footnotes
E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962
Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (3):
350 1 000 250 200 400 50 32 350 (11)a (49) (50) (51) (52)
only energy-reduced only energy-reduced
EN
only energy-reduced only energy-reduced only energy-reduced only energy-reduced only energy-reduced only energy-reduced
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present The maximum level is expressed as P2O5
(4):
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide 04.2.4.2 Compote, excluding products covered by category 16 E 300 E 301 Ascorbic acid Sodium ascorbate quantum satis quantum satis
L 295/63
L 295/64
Category number
E-number
Name
Footnotes
E 302 E 330 E 331 E 332 E 333 E 440 E 509 04.2.5 04.2.5.1
Calcium ascorbate Citric acid Sodium citrates Potassium citrates Calcium citrates Pectins Calcium chloride
quantum satis quantum satis EN quantum satis quantum satis quantum satis quantum satis quantum satis only fruit compote other than apple only fruit compote other than apple
Jam, jellies and marmalades and similar products Extra jam and extra jelly as defined by Directive 2001/113/EC Group IV E 200-213 Polyols Sorbic acid sorbates; Benzoic acid benzoates Benzoic acid benzoates Sulphur dioxide sulphites Lactic acid Malic acid Ascorbic acid Calcium lactate Citric acid Sodium citrates Calcium citrates Tartaric acid (L(+)-) quantum satis 1 000 (1) (2) only energy-reduced jams, jellies, marmalades or with no added sugar only low-sugar and similar low calorie or sugar-free products, mermeladas
E 210-213 E 220-228 E 270 E 296 E 300 E 327 E 330 E 331 E 333 E 334
500 100 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
(1) (2) (3)
only low-sugar and similar low calorie or sugar-free products, mermeladas only jams, jellies and mermelades made with sulphited fruit
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 335 E 350 E 440 E 471 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 961 E 962
Sodium tartrates Sodium malates Pectins Mono- and diglycerides of fatty acids Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2):
EN
quantum satis quantum satis 1 000 1 000 1 000 200 400 50 32 2 1 000 (11)b (49) (50) (51) (52) only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades
only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades only energy-reduced jams jellies and marmalades, as flavour enhancer only energy-reduced jams jellies and marmalades
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide
L 295/65
L 295/66
Category number
E-number
Name
Footnotes
04.2.5.2
Jam, jellies and marmalades and sweetened chestnut pure as defined by Directive 2001/113/EC Group IV E 100 E 104 E 110 E 120 E 124 E 140 E 141 Polyols Curcumin Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Ponceau 4R, Cochineal Red A Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Green S Caramels Carotenes Paprika extract, capsanthin, capsorubin Lycopene Lutein Beetroot Red, betanin Anthocyanins Sorbic acid sorbates; Benzoic acid benzoates Benzoic acid benzoates Sulphur dioxide sulphites Sulphur dioxide sulphites quantum satis quantum satis 100 100 100 100 quantum satis quantum satis (31) (31) (31) (31) only energy-reduced or with no added sugar EN except chestnut pure except chestnut pure except chestnut pure except chestnut pure except chestnut pure
except chestnut pure except chestnut pure
E 142 E 150a-d E 160a E 160c E 160d E 161b E 162 E 163 E 200-213
100 quantum satis quantum satis quantum satis 10 100 quantum satis quantum satis 1 000
(31)
except chestnut pure except chestnut pure except chestnut pure except chestnut pure
(31) (31)
except chestnut pure except chestnut pure except chestnut pure except chestnut pure
(1) (2)
only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas
E 210-213 E 220-228 E 220-228
500 50 100
(1) (2) (3) (3)
only low-sugar and similar low calorie or sugar-free products, mermeladas
12.11.2011
only jams, jellies and marmalades made with sulphited fruit
12.11.2011
Category number
E-number
Name
Footnotes
E 270 E 296 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 400-404 E 406 E 407 E 410 E 412 E 415 E 418 E 440 E 471 E 493 E 509
Lactic acid Malic acid Ascorbic acid Calcium lactate Citric acid Sodium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Sodium malates Alginic acid alginates Agar Carrageenan Locust bean gum Guar gum Xanthan gum Gellan gum Pectins Mono- and diglycerides of fatty acids Sorbitan monolaurate Calcium chloride
EN
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 10 000 10 000 10 000 10 000 10 000 10 000 10 000 quantum satis quantum satis 25 quantum satis only jelly marmalade (32) (32) (32) (32) (32) (32) (32)
L 295/68
Category number
E-number
Name
Footnotes
E 524 E 900 E 950 E 951 E 952 E 954 E 955 E 959 E 959 E 961 E 961 E 962
Sodium hydroxide Dimethyl polysiloxane Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2):
quantum satis 10 EN 1 000 1 000 1 000 200 400 50 5 32 2 1 000 (11)b (49) (50) (51) (52) only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades only energy-reduced jams, jellies and marmalades only fruit jellies as flavour enhancer only energy-reduced jams, jellies and marmalades only energy-reduced jams jellies and marmalades, as flavour enhancer only energy-reduced jams, jellies and marmalades
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide
12.11.2011
(31): Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
12.11.2011
Category number
E-number
Name
Footnotes
04.2.5.3
Other similar fruit or vegetable spreads Group II Group IV E 100 E 104 E 110 E 120 E 124 E 142 E 160d E 161b E 200-213 Colours at quantum satis Polyols Curcumin Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Ponceau 4R, Cochineal Red A Green S Lycopene Lutein Sorbic acid sorbates; Benzoic acid benzoates Sorbic acid sorbates; Benzoic acid benzoates Benzoic acid benzoates Benzoic acid benzoates Sulphur dioxide sulphites Lactic acid Malic acid Ascorbic acid Calcium lactate Citric acid quantum satis quantum satis 100 100 100 100 100 10 100 1 000 (31) (31) (31) (31) (31) (31) (31) (1) (2) except crme de pruneaux
EN
only energy-reduced or with no added sugar except crme de pruneaux except crme de pruneaux except crme de pruneaux except crme de pruneaux
except crme de pruneaux except crme de pruneaux except crme de pruneaux except crme de pruneaux other fruit-based spreads, mermeladas
E 200-213
1 500
(1) (2)
only marmelada
E 210-213 E 210-213 E 220-228 E 270 E 296 E 300 E 327 E 330
500 1 000 50 quantum satis quantum satis quantum satis quantum satis quantum satis
(1) (2) (1) (2) (3)
other fruit-based spreads, mermeladas only dulce de membrillo
L 295/69
L 295/70
Category number
E-number
Name
Footnotes
E 331 E 333 E 334 E 335 E 350 E 400-404 E 406 E 407 E 410 E 412 E 415 E 418 E 440 E 471 E 509 E 524 E 900 E 950 E 951 E 952 E 954
Sodium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Sodium malates Alginic acid alginates Agar Carrageenan Locust bean gum Guar gum Xanthan gum Gellan gum Pectins Mono- and diglycerides of fatty acids Calcium chloride Sodium hydroxide Dimethyl polysiloxane Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts
quantum satis quantum satis EN quantum satis quantum satis quantum satis 10 000 10 000 10 000 10 000 10 000 10 000 10 000 quantum satis quantum satis quantum satis quantum satis 10 1 000 1 000 500 200 (51) (52) only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar (32) (32) (32) (32) (32) (32) (32)
only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
12.11.2011
Category number
E-number
Name
Footnotes
E 955 E 959 E 961 E 962
Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (3):
400 50 32 1 000 (11)b (49) (50)
EN
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide (31): Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 04.2.5.4 Nut butters and nut spreads Group I E 310-320 E 338-452 Additives Gallates, TBHQ and BHA Phosphoric acid phosphates di-, triand polyphosphates 200 5 000 (1) (41) (1), (4) only processed nuts
L 295/71
only spreadable fats excluding butter
L 295/72
Category number
E-number
Name
Footnotes
E 392
Extracts of rosemary (1): (4):
200
(41) (46)
The additives may be added individually or in combination EN The maximum level is expressed as P2O5
(41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid 04.2.6 Processed potato products Group I E 100 E 200-203 E 220-228 E 220-228 E 310-320 E 338-452 Additives Curcumin Sorbic acid sorbates Sulphur dioxide sulphites Sulphur dioxide sulphites Gallates, TBHQ and BHA Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Soybean hemicellulose (1): (2): (3): quantum satis 2 000 400 100 25 5 000 (1) (2) (3) (3) (1) (1) (4) only dehydrated potatoes including pre-fried frozen en deep-frozen potatoes only dried potato granules and flakes only potato dough and pre-fried potato slices only dehydrated potatoes products
E 392 E 426
200 10 000
(46)
only dehydrated potatoes products only prepacked processed potato products
12.11.2011
(4):
(46): As the sum of carnosol and carnosic acid
12.11.2011
Category number
E-number
Name
Footnotes
05 05.1
Confectionery Cocoa and Chocolate products as covered by Directive 2000/36/EC
EN
Group I Group IV E 170 E 322 E 330 E 334 E 414 E 422 E 440 E 442 E 471 E 472c E 476 E 492 E 500-504 E 524-528 E 530 E 901 E 902 E 903 E 904
Additives Polyols Calcium carbonate Lecithins Citric acid Tartaric acid (L(+)-) Gum arabic (acacia gum) Glycerol Pectins Ammonium phosphatides Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Polyglycerol polyricinoleate Sorbitan tristearate Carbonates Hydroxides Magnesium oxide Beeswax, white and yellow Candelilla wax Carnauba wax Shellac quantum satis 70 000 quantum satis 5 000 5 000 quantum satis quantum satis quantum satis 10 000 quantum satis quantum satis 5 000 10 000 70 000 70 000 70 000 quantum satis quantum satis 500 quantum satis (*) (*) (*) (*)
as glazing agent only
as glazing agent only
as glazing agent only as glazing agent only
L 295/73
as glazing agent only as glazing agent only
L 295/74
Category number
E-number
Name
Footnotes
E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962
Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame (*)
500 2 000 500 800 50 100 65 500 (11)a (49) (50) (52)
only energy-reduced or with no added sugar only energy-reduced or with no added sugar EN only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar
only energy-reduced or with no added sugar
E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide 05.2 Other confectionery including breath freshening microsweets Group I Additives The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or minicapsules, intended to be ingested in a single bite by exerting pressure on the minicups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery quantum satis
Group II Group III Group III
Colours at quantum satis Colours with combined maximum limit Colours with combined maximum limit
12.11.2011
300 200
(25)
except candied fruit and vegetables only candied fruit and vegetables
12.11.2011
Category number
E-number
Name
Footnotes
Group IV Group IV Group IV
Polyols Polyols Polyols
quantum satis quantum satis quantum satis
only with no added sugar only starch-based confectionery energy-reduced or with no added sugar
EN
only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar only for crystallised fruit, energy-reduced or with no added sugar
Group IV
Polyols
quantum satis
Group IV E 160d E 173 E 174 E 175 E 200-219
Polyols Lycopene Aluminium Silver Gold Sorbic acid sorbates; Benzoic acid benzoates; p-hydroxybenzoates Sorbic acid sorbates; Benzoic acid benzoates Sulphur dioxide sulphites Sulphur dioxide sulphites Fumaric acid Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Propane-1, 2-diol alginate Soybean hemicellulose
quantum satis 30 quantum satis quantum satis quantum satis 1 500 (1) (2) (5)
only external coating of sugar confectionery for the decoration of cakes and pastries only external coating of confectionery only external coating of confectionery except candied, crystallised or glac fruit and vegetables
E 200-213
1 000
(1) (2)
only candied, crystallised or glac fruit and vegetables
E 220-228 E 220-228 E 297 E 338-452
100 50 1 000 5 000
(3) (3)
only candied, crystallised or glac fruit, vegetables, angelica and citrus peel only glucose syrup-based confectionery (carry over from the glucose syrup only) only sugar confectionery
(1) (4)
only sugar confectionery, except candied fruit
E 338-452
800
(1) (4)
only candied fruit
E 405 E 426
1 500 10 000
only sugar confectionery only jelly confectionery, except jelly mini-cups
L 295/75
L 295/76
Category number
E-number
Name
Footnotes
E 432-436 E 442 E 459 E 473-474
Polysorbates Ammonium phosphatides Beta-cyclodextrin Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Polyglycerol polyricinoleate Propane-1,2-diol esters of fatty acids Stearoyl-2-lactylates Sorbitan esters Sorbitan tristearate Aluminium sulphates Silicon dioxide silicates Dimethyl polysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Microcrystalline wax Hydrogenated poly-1-decene Acesulfame K Aspartame
1 000 10 000 quantum satis 5 000
(1)
only sugar confectionery only cocoa-based confectionery EN only foods in tablet and coated tablet form only sugar confectionery
E 475 E 476 E 477 E 481-482 E 491-495 E 492 E 520-523 E 551-559 E 900 E 901 E 902 E 903 E 904 E 905 E 907 E 950 E 951
2 000 5 000 5 000 5 000 5 000 10 000 200 quantum satis 10 quantum satis quantum satis 500 quantum satis quantum satis 2 000 500 2 000 (1) (38) (1) (1) (1)
only sugar confectionery only cocoa-based confectionery only sugar confectionery only sugar confectionery only sugar confectionery only cocoa-based confectionery only candied, crystallised or glac fruit and vegetables surface treatment only
as glazing agent only as glazing agent only as glazing agent only as glazing agent only surface treatment only only as glazing agent for sugar confectionery
12.11.2011
only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar
12.11.2011
Category number
E-number
Name
Footnotes
E 954 E 955 E 957 E 959 E 961 E 962 E 950 E 955 E 961 E 950
Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame K Sucralose Neotame Acesulfame K
500 800 50 100 65 500 500 200 15 1 000 (11)a
only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar
EN
only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar only energy-reduced tablet form confectionery
only energy-reduced tablet form confectionery only energy-reduced tablet form confectionery only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar (51) only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar (11)b (49) (50) only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar
E 951
Aspartame
1 000
E 952
Cyclamic acid and its Na and Ca salts
500
E 954
Saccharin and its Na, K and Ca salts
200
(52)
E 955
Sucralose
400
E 959
Neohesperidine DC
50
E 961
Neotame
32
E 962
Salt of aspartame-acesulfame
1 000
L 295/77
E 950
Acesulfame K
1 000
L 295/78
Category number
E-number
Name
Footnotes
E 951 E 954 E 955 E 959 E 961 E 961
Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame
2 000 300 1 000 150 65 2 (52)
only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar EN only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer (11)a (49) (50) only starch-based confectionery energy-reduced or with no added sugar only confectionery with no added sugar only confectionery with no added sugar (52) only confectionery with no added sugar only confectionery with no added sugar only confectionery with no added sugar only confectionery with no added sugar only confectionery with no added sugar (11)a (49) (50) only confectionery with no added sugar only breath-freshening micro-sweets, with no added sugar only breath-freshening micro-sweets, with no added sugar (52) only breath-freshening micro-sweets, with no added sugar only breath-freshening micro-sweets, with no added sugar
E 962 E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 950 E 951 E 954 E 955 E 959 E 961
Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame
1 000 500 1 000 500 1 000 50 100 32 500 2 500 6 000 3 000 2 400 400 200
only breath-freshening micro-sweets, with no added sugar only breath-freshening micro-sweets, with no added sugar
12.11.2011
Category number
E-number
Name
Footnotes
E 961
Neotame
only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer (11)a (49) (50) only breath-freshening micro-sweets, with no added sugar only strongly flavoured freshening throat pastilles with no added sugar only strongly flavoured freshening throat pastilles with no added sugar only strongly flavoured freshening throat pastilles with no added sugar only breath freshening microsweets in the form of films
E 962 E 951 E 955 E 961 E 1204
Salt of aspartame-acesulfame Aspartame Sucralose Neotame Pullulan (1): (2): (3):
2 500 2 000 1 000 65 quantum satis
EN
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present The maximum level is expressed as P2O5 E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(4): (5):
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l (38): Expressed as aluminium 05.3 Chewing gum Group I Group II Additives Colours at quantum satis quantum satis
L 295/79
L 295/80
Category number
E-number
Name
Footnotes
Group III Group IV E 160d E 200-213
Colours with combined maximum limit Polyols Lycopene Sorbic acid sorbates; Benzoic acid benzoates Fumaric acid Gallates, TBHQ, BHA and BHT Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2-lactylates Sorbitan esters Silicon dioxide Calcium silicate Magnesium silicate Talc
300 quantum satis 300 1 500
(25) only with no added sugar EN
(1) (2)
E 297 E 310-321 E 338-452
2 000 400 quantum satis (1)
(1) (4)
E 392 E 405 E 416 E 432-436 E 473-474
200 5 000 5 000 5 000 10 000
(46)
(1) (1)
E 475 E 477 E 481-482 E 491-495 E 551 E 552 E 553a E 553b
5 000 5 000 2 000 5 000 quantum satis quantum satis quantum satis quantum satis (1) (1) surface treatment only surface treatment only
12.11.2011
surface treatment only
12.11.2011
Category number
E-number
Name
Footnotes
E 650 E 900 E 901 E 902 E 903 E 904 E 905 E 907 E 927b E 950 E 951 E 959 E 957 E 961 E 950 E 951 E 954 E 955 E 957 E 959 E 961
Zinc acetate Dimethyl polysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Microcrystalline wax Hydrogenated poly-1-decene Carbamide Acesulfame K Aspartame Neohesperidine DC Thaumatin Neotame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame
1 000 100
EN
quantum satis quantum satis 1 200 quantum satis quantum satis 2 000 30 000 800 2 500 150 10 3 2 000 5 500 1 200 3 000 50 400 250 (52) (12) (12) (12) (12) (12) (47)
as glazing agent only as glazing agent only as glazing agent only as glazing agent only surface treatment only as glazing agent only only with no added sugar only with added sugar or polyols, as flavour enhancer only with added sugar or polyols, as flavour enhancer only with added sugar or polyols, as flavour enhancer only with added sugar or polyols, as flavour enhancer only with added sugar or polyols, as flavour enhancer only with no added sugar only with no added sugar only with no added sugar only with no added sugar only with no added sugar only with no added sugar only with no added sugar
L 295/82
Category number
E-number
Name
Footnotes
E 962 E 1518
Salt of aspartame-acesulfame Glyceryl triacetate (triacetin) (1): (2): (4):
2 000 quantum satis
(11)a (49) (50)
only with no added sugar
EN
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide (12): If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l (46): As the sum of carnosol and carnosic acid (47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III 05.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 Group I Group II Group III Group III Group IV Group IV E 160b Additives Colours at quantum satis Colours with combined maximum limit Colours with combined maximum limit Polyols Polyols Annatto, Bixin, Norbixin quantum satis 500 300 quantum satis quantum satis 20 (25) only decorations, coatings and sauces, except fillings only fillings only decorations, coatings and fillings with not added sugar
only sauces only decorations and coatings
12.11.2011
Category number
E-number
Name
Footnotes
E 160d E 160d E 173 E 174 E 175 E 200-203
Lycopene Lycopene Aluminium Silver Gold Sorbic acid sorbates
30 200 quantum satis quantum satis quantum satis 1 000 (1) (2)
except red coating of hard-sugar coated chocolate confectionery only red coating of hard-sugar coated chocolate confectionery
EN
only external coating of sugar confectionery for the decoration of cakes and pastries only decoration of chocolates only decoration of chocolates only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
E 200-219
Sorbic acid sorbates; Benzoic acid benzoates; p-hydroxybenzoates Sulphur dioxide sulphites Sulphur dioxide sulphites
1 500
(1) (2) (5)
E 220-228 E 220-228
50 40
(3) (3)
only glucose syrup-based confectionery (carry over from the glucose syrup only) only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) only fruit fillings for pastries
E 220-228 E 297 E 297 E 338-452
Sulphur dioxide sulphites Fumaric acid Fumaric acid Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Adipic acid adipates Extracts of rosemary Propane-1, 2-diol alginate Propane-1, 2-diol alginate Karaya gum
100 1 000 2 500 5 000
(3)
only fillings and toppings for fine bakery ware (1) (4)
E 338-452
3 000
(1) (4)
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) only fillings and toppings for fine bakery ware only sauces
E 355-357 E 392 E 405 E 405 E 416
2 000 100 1 500 5 000 5 000
(1) (41) (46)
only fillings, toppings and coatings for fine bakery wares and desserts only fillings, toppings and coatings for fine bakery wares and desserts
L 295/83
L 295/84
Category number
E-number
Name
Footnotes
E 426 E 427 E 432-436 E 442 E 473-474
Soybean hemicellulose Cassia gum Polysorbates Ammonium phosphatides Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Polyglycerol polyricinoleate Propane-1,2-diol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2-lactylates Sorbitan esters Sorbitan tristearate Silicon dioxide silicates Dimethyl polysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Carnauba wax Shellac Microcrystalline wax Hydrogenated poly-1-decene
10 000 2 500 1 000 10 000 5 000 (1)
only jelly confectionery (other than jelly mini-cups) only fillings toppings and coatings for fine bakery wares and dessert EN
only cocoa-based confectionery
E 475 E 476 E 477 E 477 E 481-482 E 491-495 E 492 E 551-559 E 900 E 901 E 902 E 903 E 903 E 904 E 905 E 907
2 000 5 000 5 000 30 000 5 000 5 000 10 000 quantum satis 10 quantum satis quantum satis 500 200 quantum satis quantum satis 2 000 as glazing agent only as glazing agent only as glazing agent only as glazing agent only for small fine bakery wares, coated with chocolate as glazing agent only (1) (1) only cocoa-based confectionery surface treatment only only whipped dessert toppings other than cream only cocoa-based confectionery
surface treatment only as glazing agent only
12.11.2011
Category number
E-number
Name
Footnotes
E 950 E 951 E 954 E 955 E 959 E 961 E 961
Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame
1 000 2 000 300 1 000 150 65 2 (52)
only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar
EN
only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
E 962 E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 950 E 951 E 954 E 955 E 957
Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Thaumatin
1 000 500 1 000 500 1 000 50 100 32 500 500 2 000 500 800 50
(11)a (49) (50)
only starch-based confectionery energy-reduced or with no added sugar only confectionery with no added sugar only confectionery with no added sugar
(52)
only confectionery with no added sugar only confectionery with no added sugar only confectionery with no added sugar only confectionery with no added sugar only confectionery with no added sugar
(11)a (49) (50)
only confectionery with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar
(52)
only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar
L 295/85
L 295/86
Category number
E-number
Name
Footnotes
E 959 E 961 E 962 E 950 E 951 E 954 E 955 E 959 E 961 E 961 E 962
Neohesperidine DC Neotame Salt of aspartame-acesulfame Acesulfame-K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2): (3):
100 65 500 350 350 160 450 50 12 2 350 (11)b (49) (50) (52) (11)a (49) (50)
only cocoa or dried fruit-based, energy-reduced or with no added sugar only cocoa or dried fruit-based, energy-reduced or with no added sugar EN only cocoa or dried fruit-based, energy-reduced or with no added sugar only sauces only sauces only sauces only sauces only sauces only sauces only sauces as flavour enhancer only sauces
(4): (5):
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
(52): Maximum usable levels are expressed in free imide (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
EN
06 06.1
Cereals and cereal products Whole, broken, or flaked grain E 220-228 E 553b Sulphur dioxide sulphites Talc 30 quantum satis (3) only sago and pearl barley only rice
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present 06.2 06.2.1 Flours and other milled products and starches Flours E 338-452 Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Ascorbic acid L-cysteine 2 500 (1) (4)
E 338-452
20 000
(1) (4)
only self-raising flour
E 300 E 920
(1): The additives may be added individually or in combination (4): The maximum level is expressed as P2O5 06.2.2 Starches Group I E 220-228 Additives Sulphur dioxide sulphites 50 (3) excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods
L 295/87
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
L 295/88
Category number
E-number
Name
Footnotes
06.3
Breakfast cereals Group I Group II Group IV E 120 E 150c E 160a E 160b E 160c E 162 E 163 E 310-320 E 338-452 E 475 E 481-482 E 950 E 951 E 954 E 955 Additives EN Colours at quantum satis Polyols Cochineal, Carminic acid, Carmines Ammonia caramel Carotenes Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Anthocyanins Gallates, TBHQ and BHA Phosphoric acid phosphates di-, triand polyphosphates Polyglycerol esters of fatty acids Stearoyl-2-lactylates Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose quantum satis quantum satis 200 quantum satis quantum satis 25 quantum satis 200 200 200 5 000 10 000 5 000 1 200 1 000 100 400 (52) (1) only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar (53) (53) (1) (13) (1) (4) only granola-type breakfast cereal (53) only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals only breakfast cereals or cereal-based products, energy-reduced or with no added sugar only fruit-flavoured breakfast cereals only extruded puffed and or fruit-flavoured breakfast cereals
only extruded puffed and or fruit-flavoured breakfast cereals only extruded puffed and or fruit-flavoured breakfast cereals only extruded puffed and or fruit-flavoured breakfast cereals only fruit-flavoured breakfast cereals only fruit-flavoured breakfast cereals only pre-cooked cereals
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 959
Neohesperidine DC
50
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar (11)b (49) (50) only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
E 961
Neotame
32
EN
E 962
1 000
(1): (4):
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (13): Maximum limit expressed on fat (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide (53): E 120, E 162 and E 163 may be added individually or in combination 06.4 06.4.1 Pasta Fresh pasta E 270 E 300 E 301 E 322 E 330 E 334 Lactic acid Ascorbic acid Sodium ascorbate Lecithins Citric acid Tartaric acid (L(+)-) quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
L 295/89
L 295/90
Category number
E-number
Name
Footnotes
E 471 E 575 06.4.2 Dry pasta Group I
Mono- and diglycerides of fatty acids Glucono-delta-lactone
quantum satis quantum satis EN
Additives
only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC
06.4.3
Fresh pre-cooked pasta E 270 E 300 E 301 E 322 E 330 E 334 E 471 E 575 Lactic acid Ascorbic acid Sodium ascorbate Lecithins Citric acid Tartaric acid (L(+)-) Mono- and diglycerides of fatty acids Glucono-delta-lactone quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
06.4.4
Potato Gnocchi Group I E 200-203 Additives Sorbic acid sorbates 1 000 (1)
06.4.5
Fillings of stuffed pasta (ravioli and similar) Group I E 200-203 Additives Sorbic acid sorbates 1 000 (1) (2)
12.11.2011
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid
12.11.2011
Category number
E-number
Name
Footnotes
06.5
Noodles group I group II E 338-452 Additives
EN
Colours at quantum satis Phosphoric acid phosphates di-, triand polyphosphates Soybean hemicellulose
quantum satis 2 000 (1) (4)
E 426
10 000
only prepackaged ready to eat oriental noodles intended for retail sale
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5 06.6 Batters Group I Group II Group III E 160b E 160d E 200-203 E 200-203 E 338-452 Additives Colours at quantum satis Colours with combined maximum limit Annatto, Bixin, Norbixin Lycopene Sorbic acid sorbates Sorbic acid sorbates Phosphoric acid phosphates di-, triand polyphosphates Dimethyl polysiloxane quantum satis 500 20 30 2 000 2 000 12 000 (1) (2) (1) (2) (1) (4) only batters for coating only batters for coating only batters for coating
E 900
10
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid (4): The maximum level is expressed as P2O5
L 295/91
L 295/92
Category number
E-number
Name
Footnotes
06.7
Pre-cooked or processed cereals Group I Group II E 200-203 E 200-203 E 310-320 E 426 E 471 E 472a E 481-482 Additives EN Colours at quantum satis Sorbic acid sorbates Sorbic acid sorbates Gallates, TBHQ and BHA Soybean hemicellulose Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Stearoyl-2-lactylates quantum satis 200 2 000 200 10 000 quantum satis quantum satis 4 000 (2) (1) (2) (1) (2) (1) only polenta only semmelkndelteig only pre-cooked cereals only prepackaged ready to eat rice and rice products intended for retail sale
only quick-cook rice only quick-cook rice only quick-cook rice
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid 07 07.1 Bakery wares Bread and rolls Group I E 150a-d E 200-203 E 280-283 E 280-283 E 280-283 E 338-452 Additives Caramels Sorbic acid sorbates Propionic acid propionates Propionic acid propionates Propionic acid propionates Phosphoric acid phosphates di-, triand polyphosphates quantum satis 2 000 3 000 2 000 1 000 20 000 (1) (2) (1) (6) (1) (6) (1) (6) (1) (4) except products in 7.1.1 and 7.1.2 only malt bread only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale only prepacked sliced bread and rye bread only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes only prepacked bread only soda bread
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 481-482 E 483
Stearoyl-2-lactylates Stearyl tartrate
3 000 4 000
(1)
except products in 7.1.1 and 7.1.2 except products in 7.1.1 and 7.1.2
EN
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid (4): The maximum level is expressed as P2O5 (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
07.1.1
Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt E 260 E 261 E 262 E 263 E 270 E 300 E 301 E 302 E 304 E 322 E 325 E 326 E 327 Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Lecithins Sodium lactate Potassium lactate Calcium lactate quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
L 295/93
L 295/94
Category number
E-number
Name
Footnotes
E 471 E 472a
Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
quantum satis quantum satis EN
E 472d
quantum satis
E 472e
quantum satis
E 472f
quantum satis
07.1.2
Pain courant franais; Friss bzakenyr, fehr s flbarna kenyerek E 260 E 261 E 262 E 263 E 270 E 300 E 301 E 302 E 304 E 322 E 325 E 326 E 327 E 471 Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Lecithins Sodium lactate Potassium lactate Calcium lactate Mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek only Friss bzakenyr, fehr s flbarna kenyerek
12.11.2011
only Friss bzakenyr, fehr s flbarna kenyerek
12.11.2011
Category number
E-number
Name
Footnotes
07.2
Fine bakery wares Group I Group II Group III Group IV E 160b E 160d E 200-203 E 220-228 E 280-283 Additives
EN
Colours at quantum satis Colours with combined maximum limit Polyols Annatto, Bixin, Norbixin Lycopene Sorbic acid sorbates Sulphur dioxide sulphites Propionic acid propionates
quantum satis 200 quantum satis 10 25 2 000 50 2 000 (1) (6) (1) (2) only with a water activity of more than 0,65 only dry biscuits only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65 only cake mixes (25) only energy-reduced or with no added sugar
E 310-320 E 338-452
Gallates, TBHQ and BHA Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Soybean hemicellulose Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids
200 20 000
(1) (1) (4)
E 392 E 405 E 426 E 432-436 E 473-474
200 2 000 10 000 3 000 10 000
(41) (46)
only prepackaged fine bakery wares intended for retail sale (1) (1)
E 475 E 477
10 000 5 000
L 295/95
L 295/96
Category number
E-number
Name
Footnotes
E 481-482 E 483 E 491-495 E 541 E 901
Stearoyl-2-lactylates Stearyl tartrate Sorbitan esters Sodium aluminium phosphate acidic Beeswax, white and yellow
5 000 4 000
(1)
EN
10 000 1 000 quantum satis
(1) (38) only scones and sponge wares only as glazing agents only for small products of fine bakery wares coated with chocolate only as glazing agents only for small products of fine bakery wares coated with chocolate only as glazing agents only for small products of fine bakery wares coated with chocolate only as glazing agents only for small products of fine bakery wares coated with chocolate only cornets and wafers, for ice-cream, with no added sugar (52) only cornets and wafers, for ice-cream, with no added sugar only cornets and wafers, for ice-cream, with no added sugar only cornets and wafers, for ice-cream, with no added sugar only cornets and wafers, for ice-cream, with no added sugar only essoblaten wafer paper only essoblaten wafer paper (52) only essoblaten wafer paper only essoblaten wafer paper
E 902
Candelilla wax
quantum satis
E 903
Carnauba wax
200
E 904
Shellac
quantum satis
E 950 E 954 E 955 E 959 E 961 E 950 E 951 E 954 E 955 E 961 E 962
Acesulfame K Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neotame Salt of aspartame-acesulfame
2 000 800 800 50 60 2 000 1 000 800 800 60 1 000 (11)b (49) (50)
12.11.2011
only essoblaten wafer paper only essoblaten wafer paper
12.11.2011
Category number
E-number
Name
Footnotes
E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962
Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4): (6):
1 000 1 700 1 600 170 700 150 55 1 000 (11)a (49) (50) (51) (52)
only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses
EN
only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid The maximum level is expressed as P2O5 Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (41): Expressed on fat basis (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide (25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l (38): Expressed as aluminium (46): As the sum of carnosol and carnosic acid
L 295/97
L 295/98
Category number
E-number
Name
Footnotes
08 08.1 08.1.1
Meat Unprocessed meat EN Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 E 129 E 133 E 155 Allura Red AG Brilliant Blue FCF Brown HT quantum satis quantum satis quantum satis only for the purpose of health marking only for the purpose of health marking only for the purpose of health marking
08.1.2
Meat preparations as defined by Regulation (EC) No 853/2004
E 120
Cochineal, Carminic acid, Carmines
100
only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance (1) (3) only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat only salsicha fresca, longaniza fresca, butifarra fresca only prepacked preparations of fresh minced meat only prepacked preparations of fresh minced meat
E 129
Allura Red AG
25
E 150a-d
Caramels
quantum satis
E 220-228
Sulphur dioxide sulphites
450
E 220-228 E 261 E 262 E 300 E 301
Sulphur dioxide sulphites Potassium acetate Sodium acetates Ascorbic acid Sodium ascorbate
450 quantum satis quantum satis quantum satis quantum satis
(1) (3)
12.11.2011
only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat
12.11.2011
Category number
E-number
Name
Footnotes
E 302 E 325 E 326 E 330 E 331 E 332 E 333 E 338-452
Calcium ascorbate Sodium lactate Potassium lactate Citric acid Sodium citrates Potassium citrates Calcium citrates Phosphoric acid phosphates di-, triand polyphosphates
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 5 000 (1) (4)
only gehakt and prepacked preparations of fresh minced meat only prepacked preparations of fresh minced meat
EN
only prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only gehakt and prepacked preparations of fresh minced meat only breakfast sausages; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance only surface treatment of sausages
E 553b
Talc
quantum satis
(1): The additives may be added individually or in combination (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present (4): The maximum level is expressed as P2O5 08.2 08.2.1 Processed meat Non-heat-treated processed meat Group I E 100 E 100 E 101 E 110 E 120 Additives Curcumin Curcumin Riboflavins Sunset yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines 20 quantum satis quantum satis 135 100 only sausages only pasturmas only pasturmas only sobrasada only sausages
L 295/99
L 295/100
Category number
E-number
Name
Footnotes
E 120 E 120 E 124 E 124 E 150a-d E 160a E 160c E 162 E 200-219
Cochineal, Carminic acid, Carmines Cochineal, Carminic acid, Carmines Ponceau 4R, Cochineal Red A Ponceau 4R, Cochineal Red A Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin Sorbic acid sorbates; Benzoic acid benzoates; p-hydroxybenzoates Natamycin Nitrites Nitrates Erythorbic acid Sodium erythorbate Gallates, TBHQ and BHA Erythorbic acid Sodium erythorbate Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Extracts of rosemary
200 quantum satis 250 200 quantum satis 20 10 quantum satis quantum satis (1) (2)
only chorizo sausage/salchichon only pasturmas
EN
only chorizo sausage/salchichon only sobrasada only sausages only sausages only sausages only sausages only surface treatment of dried meat products
E 235 E 249-250 E 251-252 E 315 E 316 E 310-320 E 315 E 316 E 338-452
1 150 150 500 500 200 500 500 5 000
(8) (7) (7)
only surface treatment of dried cured sausages
only cured meat products and preserved meat products only cured meat products and preserved meat products (1) (13) (9) (9) (1) (4) only dehydrated meat only cured products and preserved products only cured products and preserved products
12.11.2011
E 392 E 392
100 150
(46) (41) (46)
only dried sausages excluding dried sausages
12.11.2011
Category number
E-number
Name
Footnotes
E 392 E 553b E 959
Extracts of rosemary Talc Neohesperidine DC (1): (2): (4): (7): (8): (9):
150 quantum satis 5
(46)
only dehydrated meat surface treatment of sausages
EN
as flavour enhancer only
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid The maximum level is expressed as P2O5 Maximum amount that may be added during manufacturing mg/dm2 surface, not present at a depth of 5 mm E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(13): Maximum limit expressed on fat (41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid 08.2.2 Heat-treated processed meat Group I Additives except foie gras, foie gras entier, blocs de foie gras, Libamj, libamj egszben, libamj tmbben 20 100 25 quantum satis 20 10 quantum satis only sausages, pts and terrines only sausages, pts and terrines only luncheon meat only sausages, pts and terrines only sausages, pts and terrines
E 100 E 120 E 129 E 150a-d E 160a E 160c E 162
Curcumin Cochineal, Carminic acid, Carmines Allura Red AG Caramels Carotenes Paprika extract, capsanthin, capsorubin Beetroot Red, betanin
L 295/101
only sausages, pts and terrines only sausages, pts and terrines
L 295/102
Category number
E-number
Name
Footnotes
E 200-203; 214-219 E 200-203 E 210-213 E 249-250 E 249-250 E 300
Sorbic acid sorbates; p-hydroxybenzoates Sorbic acid sorbates Benzoic acid benzoates Nitrites Nitrites Ascorbic acid
1 000
(1) (2)
only pt
1 000 500 150 100 quantum satis
(1) (2) (1) (2) (7) (59) (7) (58) (59)
only aspic only aspic Except sterilised meat products (Fo > 3,00) only sterilised meat products (Fo > 3,00) only foie gras, foie gras entier, blocs de foie gras / Libamj, libamj egszben, libamj tmbben only foie gras, foie gras entier, blocs de foie gras / Libamj, libamj egszben, libamj tmbben
EN
E 301
Sodium ascorbate
quantum satis
E 315 E 316 E 338-452
Erythorbic acid Sodium erythorbate Phosphoric acid phosphates di-, triand polyphosphates Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Extracts of rosemary Extracts of rosemary Extracts of rosemary Cassia gum Sucrose esters of fatty acids sucroglycerides Stearoyl-2-lactylates Talc
500 500 5 000
(9) (9) (1) (4)
only cured meat products and preserved meat products only cured meat products and preserved meat products except foie gras, foie gras entier, blocs de foie gras, Libamj, libamj egszben, libamj tmbben only libamj, libamj egszben, libamj tmbben
E 385
250
E 392 E 392 E 392 E 427 E 473-474
150 100 150 1 500 5 000
(41) (46) (46) (46)
excluding dried sausages only dried sausages Only dehydrated meat
(1), (41)
except foie gras, foie gras entier, blocs de foie gras, Libamj, libamj egszben, libamj tmbben
12.11.2011
E 481-482 E 553b
4 000 quantum satis
(1)
only minced and diced canned meat products surface treatment of sausages only
12.11.2011
Category number
E-number
Name
Footnotes
E 959
Neohesperidine DC
as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamj, libamj egszben, libamj tmbben
(1): (2): (4): (7): (9):
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid The maximum level is expressed as P2O5 Maximum amount that may be added during manufacturing E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
EN
(41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid (58): Fo-value 3 is equivalent to 3 minutes heating at 121 C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment 08.2.3 Casings and coatings and decorations for meat Group I Group II Group III Group III E 100 E 101 E 120 E 160b E 160d E 160d Additives Colours at quantum satis Colours with combined maximum limit Colours with combined maximum limit Curcumin Riboflavins Cochineal, Carminic acid, Carmines Annatto, Bixin, Norbixin Lycopene Lycopene quantum satis 500 quantum satis quantum satis quantum satis quantum satis 20 except edible external coating of pasturmas only decorations and coatings except edible external coating of pasturmas only edible casings only edible external coating of pasturmas only edible external coating of pasturmas only edible external coating of pasturmas
500 30
only decorations and coatings except edible external coating of pasturmas only edible casings
L 295/104
Category number
E-number
Name
Footnotes
E 200-203 E 200-203; 214-219 E 338-452
Sorbic acid sorbates Sorbic acid sorbates; p-hydroxybenzoates Phosphoric acid phosphates di-, triand polyphosphates
only collagen-based casings with water activity greater than 0,6 only jelly coatings of meat products (cooked, cured or dried)
EN
4 000
(1) (4)
only glazings for meat
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid (4): The maximum level is expressed as P2O5 08.2.4 08.2.4.1 Traditionally cured meat products with specific provisions concerning nitrites and nitrates Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) E 249-250 Nitrites 175 (39) only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heattreated and has a high water activity only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heattreated and has a high water activity only cured tongue: Immersion cured for at least 4 days and pre-cooked
E 251-252
Nitrates
250
(39) (59)
E 249-250
Nitrites
100
(39)
E 251-252
Nitrates
250
(39) (59)
E 249-250
Nitrites
175
(39)
E 251-252
Nitrates
250
(39) (59)
12.11.2011
E 249-250
Nitrites
50
(39)
12.11.2011
Category number
E-number
Name
Footnotes
E 251-252 E 249-250
Nitrates Nitrites
10 150
(39) (59) (7)
only cured tongue: Immersion cured for at least 4 days and pre-cooked only kylmsavustettu poronliha/kallrkt renktt: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks only kylmsavustettu poronliha/kallrkt renktt: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 C, matured for typically 24 to 40 hours at 22 C, possibly smoked for 24 hrs at 20 to 25 C and stored for 3 to 6 weeks at 12 to 14 C only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 C, matured for typically 24 to 40 hours at 22 C, possibly smoked for 24 hrs at 20 to 25 C and stored for 3 to 6 weeks at 12 to 14 C. only rohschinken, nassgepkelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation only rohschinken, nassgepkelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
EN
E 251-252
Nitrates
300
(7)
E 249-250
Nitrites
150
(7)
E 251-252
Nitrates
250
(7) (40) (59)
E 249-250
Nitrites
50
(39)
E 251-252
Nitrates
250
(39)
(7):
Maximum added amount
(39): Maximum residual amount, residue level at the end the production process (40): Without added nitrites (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment 08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation). E 249-250 E 251-252 E 249-250 Nitrites Nitrates Nitrites 175 250 100 (39) (39) (59) (39) only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
L 295/105
L 295/106
Category number
E-number
Name
Footnotes
E 251-252
Nitrates
250
(39) (59)
only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months only rohschinken, trockengepkelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation only rohschinken, trockengepkelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
E 251-252
Nitrates
250
(39) (59)
EN
E 249-250
Nitrites
100
(39)
E 251-252
Nitrates
250
(39) (59)
E 251-252
Nitrates
250
(39) (40) (59)
E 249-250
Nitrites
50
(39)
E 251-252
Nitrates
250
(39) (59)
(39): Maximum residual amount, residue level at the end the production process (40): Without added nitrites (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment 08.2.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) E 249-250 Nitrites 50 (39) only rohschinken, trocken-/nasgepkelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 251-252
Nitrates
250
(39) (59)
only rohschinken, trocken-/nasgepkelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours only rohwrste (salami and kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
EN
E 249-250
Nitrites
50
(39)
E 251-252
Nitrates
10
(39) (59)
E 251-252
Nitrates
300
(40) (7)
E 251-252
Nitrates
250
(40) (7) (59)
only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days only vysoina, selsk salm, turistick trvanliv salm, polian, herkules, loveck salm, dunjask klobsa, papriks and similar products: Dried product cooked to 70 C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking only saucissons sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 C or lower (10 to 12 C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
E 249-250
Nitrites
180
(7)
E 251-252
Nitrates
250
(40) (7) (59)
(7):
Maximum added amount
(39): Maximum residual amount, residue level at the end the production process (40): Without added nitrites (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment 09 09.1 09.1.1 Fish and fisheries products Unprocessed fish and fisheries products Unprocessed fish
L 295/107
Group IV E 300
Polyols Ascorbic acid
only frozen and deep-frozen unprocessed fish for purposes other than sweetening
L 295/108
Category number
E-number
Name
Footnotes
E 301 E 302 E 315 E 316 E 330 E 331 E 332 E 333 E 338-452
Sodium ascorbate Calcium ascorbate Erythorbic acid Sodium erythorbate Citric acid Sodium citrates Potassium citrates Calcium citrates Phosphoric acid phosphates di-, triand polyphosphates
EN
1 500 1 500 quantum satis quantum satis quantum satis quantum satis 5 000
(9) (9)
only frozen and deep-frozen fish with red skin only frozen and deep-frozen fish with red skin
(1) (4)
only frozen and deep-frozen fish fillets
(1): The additives may be added individually or in combination (4): The maximum level is expressed as P2O5 (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid 09.1.2 Unprocessed molluscs and crustaceans Group IV Polyols quantum satis only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening (3) (10) only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
E 220-228
150
E 220-228
200
(3) (10)
E 220-228
300
(3) (10)
12.11.2011
E 300 E 301
Ascorbic acid Sodium ascorbate
12.11.2011
Category number
E-number
Name
Footnotes
E 302 E 330 E 331 E 332 E 333 E 338-452
Calcium ascorbate Citric acid Sodium citrates Potassium citrates Calcium citrates Phosphoric acid phosphates di-, triand polyphosphates Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA) 4-Hexylresorcinol (1): (3):
EN
quantum satis quantum satis quantum satis 5 000 (1) (4) only frozen and deep-frozen molluscs and crustaceans
E 385
(75)
only frozen and deep-frozen crustaceans
E 586
(42)
only in fresh, frozen or deep-frozen crustacean meat
The additives may be added individually or in combination Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present The maximum level is expressed as P2O5
(4):
(10): Maximum limits in edible parts (42): As a residue 09.2 Processed fish and fishery products including molluscs and crustaceans Group I Group II Group III E 100 E 101 E 102 Additives Colours at quantum satis Colours with combined maximum limit Curcumin Riboflavins Tartrazine quantum satis 500 quantum satis quantum satis 100 (35) only surimi and similar products and salmon substitutes only surimi and similar products and salmon substitutes only fish paste and crustacean paste
L 295/109
only fish paste and crustacean paste only fish paste and crustacean paste
L 295/110
Category number
E-number
Name
Footnotes
E 104 E 110 E 120 E 122 E 124 E 140 E 141
Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Green S Caramels Brilliant Black BN, Black BN Vegetable carbon Carotenes Paprika extract, capsanthin, capsorubin Beta-apo-8-carotenal (C 30) Lutein Beetroot Red, betanin Anthocyanins Calcium carbonate Titanium dioxide Iron oxides and hydroxides Curcumin
100 100 100 100 100 quantum satis quantum satis
(35) (35) (35) (35) (35)
EN
only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste
E 142 E 150a-d E 151 E 153 E 160a E 160c E 160e E 161b E 162 E 163 E 170 E 171 E 172 E 100
100 quantum satis 100 quantum satis quantum satis quantum satis 100 100 quantum satis quantum satis quantum satis quantum satis quantum satis 250
(35)
(35)
only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste
(35) (35)
only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste only fish paste and crustacean paste
12.11.2011
only fish paste and crustacean paste (36) only precooked crustacean
12.11.2011
Category number
E-number
Name
Footnotes
E 101 E 102 E 110 E 120 E 122 E 124 E 129 E 140 E 141
Riboflavins Tartrazine Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Ponceau 4R, Cochineal Red A Allura Red AG Chlorophylls, Chlorophyllins Copper complexes of chlorophylls and chlorophyllins Green S Caramels Brilliant Black BN, Black BN Vegetable carbon Brown HT Carotenes Paprika extract, capsanthin, capsorubin Beta-apo-8-carotenal (C 30) Lutein Beetroot Red, betanin Anthocyanins Titanium dioxide
quantum satis 250 250 250 250 250 250 quantum satis quantum satis (36) (36) (36) (36) (36) (36)
only precooked crustacean only precooked crustacean
EN
only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean
E 142 E 150a-d E 151 E 153 E 155 E 160a E 160c E 160e E 161b E 162 E 163 E 171
250 quantum satis 250 quantum satis quantum satis quantum satis quantum satis 250 250 quantum satis quantum satis quantum satis
(36)
(36)
only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean only precooked crustacean
(36) (36)
only precooked crustacean only precooked crustacean only precooked crustacean
L 295/111
L 295/112
Category number
E-number
Name
Footnotes
E 100 E 101 E 102 E 110 E 120 E 124 E 141
Curcumin Riboflavins Tartrazine Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Ponceau 4R, Cochineal Red A Copper complexes of chlorophylls and chlorophyllins Brilliant Black BN, Black BN Vegetable carbon Carotenes Annatto, Bixin, Norbixin Paprika extract, capsanthin, capsorubin Beta-apo-8-carotenal (C 30) Titanium dioxide Iron oxides and hydroxides Anthocyanins Lycopene Lycopene Sorbic acid sorbates Sorbic acid sorbates; Benzoic acid benzoates
quantum satis quantum satis 100 100 100 100 quantum satis (37) (37) (37) (37)
only smoked fish only smoked fish
EN
only smoked fish only smoked fish only smoked fish only smoked fish only smoked fish
E 151 E 153 E 160a E 160b E 160c E 160e E 171 E 172 E 163 E 160d E 160d E 200-203 E 200-213
100 quantum satis quantum satis 10 quantum satis 100 quantum satis quantum satis quantum satis 10 30 1 000 200
(37)
only smoked fish only smoked fish only smoked fish only smoked fish only smoked fish
(37)
only smoked fish
(37)
only smoked fish only salmon substitute only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
(1) (2) (1) (2)
aspic only salted, dried fish
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 200-213
Sorbic acid sorbates; Benzoic acid benzoates Sorbic acid sorbates; Benzoic acid benzoates Benzoic acid benzoates Sulphur dioxide sulphites Sulphur dioxide sulphites
2 000
(1) (2)
only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs only cooked Crangon crangon and Crangon vulgaris
E 200-213
6 000
EN
E 210-213 E 220-228 E 220-228
1 000 50 135
(1) (2) (3) (10) (3) (10)
only cooked crustaceans and molluscs only cooked crustaceans and cephalopods only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units only dried salted fish of the Gadidae species only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units only pickled herring and sprat
E 220-228
180
(3) (10)
E 220-228 E 220-228
Sulphur dioxide sulphites Sulphur dioxide sulphites
200 270
(3) (3) (10)
E 251-252 E 315 E 316 E 392 E 950
Nitrates Erythorbic acid Sodium erythorbate Extracts of rosemary Acesulfame K
500 1 500 1 500 150 200 (9) (9) (41) (46)
only preserved and semi-preserved fish products only preserved and semi-preserved fish products
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 951
Aspartame
300
E 954
160
E 955
Sucralose
120
L 295/113
E 959
Neohesperidine DC
30
L 295/114
Category number
E-number
Name
Footnotes
E 961
Neotame
10
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs (11)a only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs only canned crustaceans products; surimi and similar products
E 962
200
EN
E 338-452
Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA) (1): (2): (3):
1 000
(1) (4)
E 338-452
5 000
(1) (4)
only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans only canned and bottled fish, crustaceans and molluscs
E 385
75
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present The maximum level is expressed as P2O5 E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(4): (9):
(10): Maximum limits in edible parts (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (35): Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b (36): Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b (37): Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e (41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid
12.11.2011
09.3
Fish roe Group I Additives only processed fish roe
12.11.2011
Category number
E-number
Name
Footnotes
Group II Group III E 123 E 160d E 200-213
Colours at quantum satis Colours with combined maximum limit Amaranth Lycopene Sorbic acid sorbates; Benzoic acid benzoates Boric acid Sodium tetraborate (borax) Erythorbic acid Sodium erythorbate (1): (2): (9):
quantum satis 300 30 30 2 000 (1) (2)
except Sturgeons eggs (Caviar) except Sturgeons eggs (Caviar)
EN
except Sturgeons eggs (Caviar) except Sturgeons eggs (Caviar) only semi-preserved fish products including fish roe products
E 284 E 285 E 315 E 316
4 000 4 000 1 500 1 500
(54) (54) (9) (9)
only Sturgeons eggs (Caviar) only Sturgeons eggs (Caviar) only preserved and semi-preserved fish products only preserved and semi-preserved fish products
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(54): Expressed as boric acid 10 10.1 Eggs and egg products Unprocessed eggs The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008 10.2 Processed eggs and egg products The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells Group I E 1505 E 200-203 Additives
L 295/115
Triethyl citrate Sorbic acid sorbates
only dried egg white only dehydrated and concentrated frozen and deep frozen egg products
L 295/116
Category number
E-number
Name
Footnotes
E 200-213
Sorbic acid sorbates; Benzoic acid benzoates Nisin Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Soybean hemicellulose Polyglycerol esters of fatty acids Aluminium sulphates Triethyl citrate (1): (2): (4):
5 000
(1) (2)
only liquid egg (white, yolk or whole egg)
E 234 E 338-452
6,25 10 000 (1) (4)
only pasteurised liquid egg (white, yolk or whole egg) only liquid egg (white, yolk or whole egg)
EN
E 392 E 426 E 475 E 520-523 E 1505
200 10 000 1 000
(46) only dehydrated and concentrated frozen and deep frozen egg products
30 quantum satis
(1) (38)
only egg white
(38): Expressed as aluminium (46): As the sum of carnosol and carnosic acid 11 11.1 Sugars, syrups, honey and table-top sweeteners Sugars and syrups as defined by Directive 2001/111/EC E 220-228 E 220-228 E 338-452 Sulphur dioxide sulphites Sulphur dioxide sulphites Phosphoric acid phosphates di-, triand polyphosphates Silicon dioxide silicates Silicon dioxide silicates 10 20 10 000 (3) (3) (4) only sugars, except glucose syrup only glucose syrup, whether or not dehydrated only dried powdered foods
12.11.2011
E 551-559 E 551-559
quantum satis 10 000
(1) (1)
only foods in tablet and coated tablet form only dried powdered foods
12.11.2011
Category number
E-number
Name
Footnotes
(1): (3):
The additives may be added individually or in combination Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present The maximum level is expressed as P2O5
EN
(4): 11.2 Other sugars and syrups Group I E 220-228 E 220-228
Additives Sulphur dioxide sulphites Sulphur dioxide sulphites 40 70 (3)
(3)
only treacle and molasses
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present 11.3 11.4 11.4.1 Honey as defined in Directive 2001/110/EC Table-top sweeteners Table-top sweeteners in liquid form Group IV E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 Polyols Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
L 295/117
L 295/118
Category number
E-number
Name
Footnotes
E 962 E 200-219
Salt of aspartame-acesulfame Sorbic acid sorbates; Benzoic acid benzoates; p-hydroxybenzoates Citric acid Sodium citrates Carrageenan Locust bean gum Guar gum Tragacanth Gum arabic (acacia gum) Xanthan gum Gellan gum Glycerol Pectins Microcrystalline cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Sodium carbonates Potassium carbonates Glucono-delta-lactone
quantum satis 500 (1) (2) only if the water content higher than 75 %
EN
E 330 E 331 E 407 E 410 E 412 E 413 E 414 E 415 E 418 E 422 E 440 E 460(i) E 463 E 464 E 465 E 466 E 500 E 501 E 575
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
12.11.2011
Category number
E-number
Name
Footnotes
E 640
Glycine and its sodium salt
quantum satis
(1): The additives may be added individually or in combination EN (2): The maximum level is applicable to the sum and the levels are expressed as the free acid 11.4.2 Table-top sweeteners in powder form Group IV E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 962 E 327 E 330 E 331 E 336 E 341 E 407 E 410 E 412 Polyols Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Calcium lactate Citric acid Sodium citrates Potassium tartrates Calcium phosphates Carrageenan Locust bean gum Guar gum quantum satis quantum satis quantum satis
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
L 295/119
L 295/120
Category number
E-number
Name
Footnotes
E 413 E 414 E 415 E 418 E 440 E 460 E 461 E 463 E 464 E 465 E 466 E 468
Tragacanth Gum arabic (acacia gum) Xanthan gum Gellan gum Pectins Cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Cross-linked sodium carboxy methyl cellulose Sodium carbonates Potassium carbonates Silicon dioxide silicates Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salt Polydextrose
EN
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 50 000
E 500 E 501 E 551-559 E 575 E 576 E 577 E 578 E 640 E 1200
quantum satis quantum satis 10 000 quantum satis quantum satis quantum satis quantum satis (1)
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 1521
Polyethylene glycol
quantum satis
(1): The additives may be added individually or in combination EN 11.4.3 Table-top sweeteners in tablets Group IV E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 962 E 296 E 330 E 331 E 334 E 336 E 414 E 440 E 460 E 460(i) Polyols Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame Malic acid Citric acid Sodium citrates Tartaric acid (L(+)-) Potassium tartrates Gum arabic (acacia gum) Pectins Cellulose Microcrystalline cellulose quantum satis quantum satis quantum satis quantum satis
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
L 295/121
L 295/122
Category number
E-number
Name
Footnotes
E 460(ii) E 461 E 463 E 464 E 465 E 466 E 468
Powdered cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Cross-linked sodium carboxy methyl cellulose Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Sodium carbonates Potassium carbonates Silicon dioxide silicates Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salt Polydextrose Polyvinylpyrrolidone
EN
quantum satis quantum satis quantum satis quantum satis 50 000
E 470a
quantum satis
E 470b E 471 E 500 E 501 E 551-559 E 575 E 576 E 577 E 578 E 640 E 1200 E 1201
quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 1202 E 1521 12 12.1 12.1.1
Polyvinylpolypyrrolidone Polyethylene glycol
EN
Salts, spices, soups, sauces, salads and protein products Salt and salt substitutes Salt E 170 E 338-452 Calcium carbonate Phosphoric acid phosphates di-, triand polyphosphates Ferrocyanides Sodium carbonates Magnesium carbonates Magnesium chloride Magnesium oxide Silicon dioxide silicates (1): (4): quantum satis 10 000 (1) (4)
E 535-538 E 500 E 504 E 511 E 530 E 551-559
20 quantum satis quantum satis quantum satis quantum satis 10 000
(1) (57)
only sea-salt
(57): The maximum level is expressed as anhydrous potassium ferrocyanide 12.1.2 Salt substitutes Group I E 338-452 Additives Phosphoric acid phosphates di-, triand polyphosphates Ferrocyanides 10 000 (1) (4)
L 295/123
E 535-538
20
(1) (57)
L 295/124
Category number
E-number
Name
Footnotes
E 551-559 E 620-625 E 626-635
Silicon dioxide silicates Glutamic acid glutamates Ribonucleotides (1): (4):
EN
quantum satis
(57): The maximum level is expressed as anhydrous potassium ferrocyanide 12.2 12.2.1 Herbs, spices, seasonings Herbs and spices E 220-228 E 460 E 470a Sulphur dioxide sulphites Cellulose Sodium, potassium and calcium salts of fatty acids 150 quantum satis quantum satis (3) only cinnamon (Cinnamomum ceylanicum) only when dried only when dried
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present 12.2.2 Seasonings and condiments Group I Group II Group III E 160d E 200-213 Additives Colours at quantum satis Colours with combined maximum limit Lycopene Sorbic acid sorbates; Benzoic acid benzoates Sulphur dioxide sulphites Gallates, TBHQ, BHA and BHT quantum satis 500 50 1 000 (1) (2) only seasonings, for example curry powder, tandoori only seasonings, for example curry powder, tandoori
12.11.2011
E 220-228 E 310-321
200 200
(3) (1) (13)
only citrus-juice-based seasonings
12.11.2011
Category number
E-number
Name
Footnotes
E 392 E 551-559 E 620-625 E 626-635
Extracts of rosemary Silicon dioxide silicates Glutamic acid glutamates Ribonucleotides (1): (2): (3):
200 30 000 quantum satis quantum satis
(41) (46) (1) only seasoning
EN
(13): Maximum limit expressed on fat (41): Expressed on fat basis (46): As the sum of carnosol and carnosic acid 12.3 Vinegars Group I E 150a-d E 220-228 Additives Caramels Sulphur dioxide sulphites quantum satis 170 (3) only fermentation vinegar
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present 12.4 Mustard Group I Group II Group III Group IV Additives Colours at quantum satis Colours with combined maximum limit Polyols quantum satis
L 295/125
300 quantum satis
L 295/126
Category number
E-number
Name
Footnotes
E 200-213
Sorbic acid sorbates; Benzoic acid benzoates Sulphur dioxide sulphites Sulphur dioxide sulphites Extracts of rosemary Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (3):
1 000
(1) (2)
E 220-228 E 220-228 E 392 E 950 E 951 E 954 E 955 E 959 E 961 E 962
250 500 100 350 350
(3) (3) (41) (46)
excluding Dijon mustard only Dijon mustard
EN
320 140 50 12 350
(52)
(11)b (49) (50)
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (41): Expressed on fat basis (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
12.11.2011
(52): Maximum usable levels are expressed in free imide (46): As the sum of carnosol and carnosic acid
12.11.2011
Category number
E-number
Name
Footnotes
12.5
Soups and broths Group I Group II Group III E 160d E 200-213 E 310-320 E 338-452 E 363 E 392 E 427 E 432-436 E 473-474 E 900 E 950 E 951 E 954 E 955 E 959 E 961 E 962 Additives
EN
Colours at quantum satis Colours with combined maximum limit Lycopene Sorbic acid sorbates; Benzoic acid benzoates Gallates, TBHQ and BHA Phosphoric acid phosphates di-, triand polyphosphates Succinic acid Extracts of rosemary Cassia gum Polysorbates Sucrose esters of fatty acids sucroglycerides Dimethyl polysiloxane Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame
quantum satis 50 20 500 200 3 000 5 000 50 2 500 1 000 2 000 10 110 110 110 45 50 5 110 (11)b (49) (50) (52) only energy-reduced soups only energy-reduced soups only energy-reduced soups only energy-reduced soups only energy-reduced soups (1) (1) (46) only dehydrated soups and broths only soups (1) (2) (1) (13) (1) (4) only liquid soups and broths (excluding canned) only dehydrated soups and broths
only energy-reduced soups only energy-reduced soups
L 295/128
Category number
E-number
Name
Footnotes
(1): (2): (4):
EN
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide (13): Maximum limit expressed on fat (46): As the sum of carnosol and carnosic acid 12.6 Sauces Group I Group II Group III Group IV E 160d E 200-203 E 200-203 E 200-213 Additives Colours at quantum satis Colours with combined maximum limit Polyols Lycopene Sorbic acid sorbates Sorbic acid sorbates Sorbic acid sorbates; Benzoic acid benzoates Sorbic acid sorbates; Benzoic acid benzoates Benzoic acid benzoates quantum satis 500 quantum satis 50 2 000 1 000 1 000 (1) (2) (1) (2) (1) (2) excluding tomato-based sauces only emulsified sauces with a fat content of less than 60 % only emulsified sauces with a fat content of 60 % or more only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces excluding tomato-based sauces including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 200-213
2 000
(1) (2)
only emulsified sauces with a fat content of less than 60 %
12.11.2011
E 210-213
1 000
(1) (2)
only emulsified sauces with a fat content of less than 60 %
12.11.2011
Category number
E-number
Name
Footnotes
E 210-213 E 310-320 E 338-452
Benzoic acid benzoates Gallates, TBHQ and BHA Phosphoric acid phosphates di-, triand polyphosphates Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA) Extracts of rosemary Cassia gum Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol polyricinoleate Sorbitan esters Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame
500 200 5 000
(1) (2) (1) (13)
only emulsified sauces with a fat content of 60 % or more
EN
(1) (4)
E 385
75
only emulsified sauces
E 392 E 427 E 405 E 416 E 426 E 432-436 E 473-474
100 2 500
(41) (46)
8 000 10 000 30 000 5 000 10 000 (1) (1) only emulsified sauces only emulsified sauces only emulsified sauces
E 476 E 491-495 E 950 E 951 E 954 E 955 E 959 E 961 E 961
4 000 5 000 350 350 160 450 50 (52) (1)
only dressings only emulsified sauces
L 295/129
12 2 only as flavour enhancer
L 295/130
Category number
E-number
Name
Footnotes
E 962
Salt of aspartame-acesulfame (1): (2): (4):
350
(11)b (49) (50)
The additives may be added individually or in combination EN The maximum level is applicable to the sum and the levels are expressed as the free acid The maximum level is expressed as P2O5
(41): Expressed on fat basis (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide (13): Maximum limit expressed on fat (46): As the sum of carnosol and carnosic acid 12.7 Salads and savoury-based sandwich spreads Group I Group II E 200-213 Additives Colours at quantum satis Sorbic acid sorbates; Benzoic acid benzoates Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame quantum satis 1 500 (1) (2)
E 950 E 951 E 954 E 955 E 959 E 961 E 962
350 350 160 140 50 12 350 (11)b (49) (50) (52)
only Feinkostsalat only Feinkostsalat only Feinkostsalat only Feinkostsalat only Feinkostsalat
12.11.2011
only Feinkostsalat only Feinkostsalat
12.11.2011
Category number
E-number
Name
Footnotes
(1): (2):
EN
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide
12.8
Yeast and yeast products Group I E 491-495 Additives Sorbitan esters quantum satis only dry yeast and yeast for baking
12.9
Protein products, excluding products covered in category 1.8 Group I Group II Group III E 160d E 200-203 Additives Colours at quantum satis Colours with combined maximum limit Lycopene Sorbic acid sorbates quantum satis 100 30 2 000 (1) (2) only meat and fish analogues based on vegetable proteins only meat and fish analogues based on vegetable proteins only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein only analogues of meat, fish, crustaceans and cephalopods only gelatine only vegetable protein drinks
E 220-228 E 220-228 E 338-452
Sulphur dioxide sulphites Sulphur dioxide sulphites Phosphoric acid phosphates di-, triand polyphosphates Neohesperidine DC
200 50 20 000
(3) (3) (1) (4)
L 295/131
E 959
only vegetable protein products, only as flavour enhancer
L 295/132
Category number
E-number
Name
Footnotes
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid
EN
(3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present (4): The maximum level is expressed as P2O5 13 13.1 Foods intended for particular nutritional uses as defined by Directive 2009/39/EC Foods for infants and young children INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers instructions E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC 13.1.1 Infant formulae as defined by Directive 2006/141/EC Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used E 270 E 304(i) E 306 E 307 E 308 E 309 E 322 E 330 E 331 E 332 Lactic acid L-ascorbyl palmitate Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Citric acid Sodium citrates Potassium citrates quantum satis 10 10 10 10 10 1 000 quantum satis (16) (16) (16) (16) (14) only L(+)-form
2 000
(43) (43)
12.11.2011
Category number
E-number
Name
Footnotes
E 338 E 339 E 340 E 412 E 471 E 472c
Phosphoric acid Sodium phosphates Potassium phosphates Guar gum Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids (4):
1 000 1 000
(4) (44) (4) (15)
EN
(4) (15) 1 000 4 000 7 500 (14) (14) only when sold as powder only where the liquid product contains partially hydrolysed proteins
E 472c
9 000
(14)
only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids only products containing hydrolysed proteins, peptides or amino acids
E 473
120
(14)
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC (44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC 13.1.2 Follow-on formulae as defined by Directive 2006/141/EC Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used E 270 E 304(i) E 306 E 307 Lactic acid L-ascorbyl palmitate Tocopherol-rich extract Alpha-tocopherol quantum satis 10 only L(+)-form
L 295/133
10 10
(16) (16)
L 295/134
Category number
E-number
Name
Footnotes
E 308 E 309 E 322 E 330 E 331 E 332 E 338 E 339 E 340 E 407 E 410 E 412 E 440 E 471 E 472c
Gamma-tocopherol Delta-tocopherol Lecithins Citric acid Sodium citrates Potassium citrates Phosphoric acid Sodium phosphates Potassium phosphates Carrageenan Locust bean gum Guar gum Pectins Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids (4):
10 10 1 000 quantum satis 2 000 quantum satis
(16) (16)
EN
(14)
(43) (43) (4) (44)
1 000
(4) (15) (4) (15)
300 1 000 1 000 5 000 4 000 7 500
(17) (17) (17) only acidified follow-on formulae (14) (14) only when sold as powder
E 472c
9 000
(14)
only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids only products containing hydrolysed proteins, peptides or amino acids
E 473
120
(14)
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC (44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC 13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC E 170 E 260 E 261 E 262 E 263 E 270 Calcium carbonate Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
EN
only processed cereal-based foods and baby foods, only for pH adjustment only processed cereal-based foods and baby foods, only for pH adjustment only processed cereal-based foods and baby foods, only for pH adjustment only processed cereal-based foods and baby foods, only for pH adjustment only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only (18) (18) (18) (19) (19) (19) (19) (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 296
Malic acid
quantum satis
E 300 E 301 E 302 E 304(i) E 306 E 307 E 308 E 309
L-ascorbic acid Sodium L-ascorbate Calcium L-ascorbate L-ascorbyl palmitate Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol
200 200 200 100 100 100 100 100
L 295/135
only fat-containing cereal-based foods including biscuits and rusks and baby foods only fat-containing cereal-based foods including biscuits and rusks and baby foods
L 295/136
Category number
E-number
Name
Footnotes
E 322 E 325
Lecithins Sodium lactate
only biscuits and rusks, cereal-based foods, baby foods only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only only processed cereal-based foods and baby foods, only for pH adjustment only processed cereal-based foods and baby foods, only for pH adjustment only processed cereal-based foods and baby foods, only for pH adjustment only processed cereal-based foods and baby foods, only for pH adjustment (42) (42) (42) (4) (4) (20) (4) (20) (4) (20) (4) (42) (23) (23) (23) only L(+)-form; only biscuits and rusks and baby foods only L(+)-form; only biscuits and rusks and baby foods only L(+)-form; only biscuits and rusks and baby foods only processed cereal-based foods and baby foods, only for pH adjustment only cereals only cereals only cereals only in fruit-based desserts only L(+)-form; only biscuits and rusks only deserts and puddings
EN
E 326
Potassium lactate
quantum satis
E 327
Calcium lactate
quantum satis
E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 338 E 339 E 340 E 341 E 341 E 354 E 400 E 401 E 402
Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L(+)-) Sodium tartrates Potassium tartrates Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates Calcium phosphates Calcium tartrate Alginic acid Sodium alginate Potassium alginate
quantum satis quantum satis quantum satis quantum satis 5 000 5 000 5 000 1 000 1 000 1 000 1 000 1 000 5 000 500 500 500
only deserts and puddings only deserts and puddings
12.11.2011
Category number
E-number
Name
Footnotes
E 404 E 410 E 412 E 414 E 415 E 440 E 410 E 412 E 414 E 415 E 440 E 450 E 471 E 472a
Calcium alginate Locust bean gum Guar gum Gum arabic (acacia gum) Xanthan gum Pectin Locust bean gum Guar gum Gum arabic (acacia gum) Xanthan gum Pectin Diphosphates Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sodium carbonates Potassium carbonates Ammonium carbonates Hydrochloric acid
500 10 000 10 000 10 000 10 000 10 000 20 000 20 000 20 000 20 000 20 000 5 000 5 000 5 000
(23) (21) (21) (21) (21) (21) (21) (21) (21) (21) (21) (4) (42) (22) (22)
only deserts and puddings only processed cereal-based foods and baby foods
EN
only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only gluten-free cereal-based foods only gluten-free cereal-based foods only gluten-free cereal-based foods only gluten-free cereal-based foods only gluten-free cereal-based foods only biscuits and rusks only biscuits and rusks, cereal-based foods, baby foods only biscuits and rusks, cereal-based foods, baby foods
E 472b
5 000
(22)
only biscuits and rusks, cereal-based foods, baby foods
E 472c
5 000
(22)
only biscuits and rusks, cereal-based foods, baby foods
E 500 E 501 E 503 E 507
quantum satis quantum satis quantum satis quantum satis
only as rising agent only as rising agent
L 295/137
only as rising agent only processed cereal-based foods and baby foods, only for pH adjustment
L 295/138
Category number
E-number
Name
Footnotes
E 524 E 525 E 526 E 551 E 575 E 920 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 E 1451 E 300 E 301 E 302 E 333
Sodium hydroxide Potassium hydroxide Calcium hydroxide Silicon dioxide Glucono-delta-lactone L-cysteine Oxidized starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate Acetylated oxidised starch Ascorbic acid Sodium ascorbate Calcium ascorbate Calcium citrates (1): (4):
quantum satis quantum satis quantum satis 2 000 5 000 1 000 50 000 50 000 50 000 50 000 50 000 50 000 50 000 50 000 50 000 300 300 300 quantum satis (18) (18) (18) (42)
only processed cereal-based foods and baby foods, only for pH adjustment only processed cereal-based foods and baby foods, only for pH adjustment
EN
only processed cereal-based foods and baby foods, only for pH adjustment only Dry cereals only biscuits and rusks only biscuits for infants and young children only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only processed cereal-based foods and baby foods only fruit and vegetable based drinks, juices and baby foods only fruit and vegetable based drinks, juices and baby foods only fruit and vegetable based drinks, juices and baby foods only low sugar fruit-based products
12.11.2011
Category number
E-number
Name
Footnotes
(18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination
EN
(20): E 339, E 340 and E 341 are authorised individually or in combination (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination (22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination (23): E 400, E 401, E 402 and E 404 are authorised individually or in combination (42): As a residue 13.1.4 Other foods for young children Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used E 270 E 304(i) E 306 E 307 E 308 E 309 E 322 E 330 E 331 E 332 E 338 E 339 Lactic acid L-ascorbyl palmitate Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Citric acid Sodium citrates Potassium citrates quantum satis 100 100 100 100 100 10 000 quantum satis 2 000 (19) (19) (19) (19) (19) (14) only L(+)-form
Phosphoric acid Sodium phosphates 1 000
(1) (4) (1) (4) (15)
L 295/140
Category number
E-number
Name
Footnotes
E 340 E 407 E 410 E 412 E 414 E 415 E 440 E 471 E 472c
Potassium phosphates Carrageenan Locust bean gum Guar gum Gum arabic (acacia gum) Xanthan gum Pectins Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Sodium carbonates Potassium carbonates Ammonium carbonates Hydrochloric acid Sodium hydroxide Potassium hydroxide Oxidized starch Monostarch phosphate Distarch phosphate
1 000 300
(1) (4) (15)
EN
10 000 10 000 10 000 10 000 5 000 4 000 7 500
(21) (21) (21) (21) (21) (14) (14) only when sold as powder
E 472c
9 000
(14)
only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids only in products containing hydrolysed proteins, peptides or amino acids
E 473 E 500 E 501 E 503 E 507 E 524 E 525 E 1404 E 1410 E 1412
120 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 50 000
(14)
only for pH adjustment only for pH adjustment only for pH adjustment
12.11.2011
50 000 50 000
12.11.2011
Category number
E-number
Name
Footnotes
E 1413 E 1414 E 1420 E 1422 E 1450
Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate (1): (4):
50 000 50 000
EN
50 000 50 000 50 000
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC (16): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination 13.1.5 13.1.5.1 Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants Dietary foods for infants for special medical purposes and special formulae for infants The additives of categories 13.1.1 and 13.1.2 are applicable E 170 E 304(i) E 331 E 332 E 333 E 338 E 339 Calcium carbonate L-ascorbyl palmitate Sodium citrates Potassium citrates Calcium citrates Phosphoric acid Sodium phosphates quantum satis 100 quantum satis quantum satis quantum satis
L 295/141
1 000 1 000
(1) (4) (1) (4) (20)
only for pH adjustment
L 295/142
Category number
E-number
Name
Footnotes
E 340 E 341 E 401
Potassium phosphates Calcium phosphates Sodium alginate
1 000 1 000 1 000
(1) (4) (20) (1) (4) (20)
EN
From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding From 12 months onwards in specialised diets intended for young children who have cows milk intolerance or inborn errors of metabolism From birth onwards in products for reduction of gastro-oesophageal reflux From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism From birth onwards in products used in case of gastro-intestinal disorders From birth onwards in products for the dietary management of metabolic disorders From birth onwards in specialised diets, particularly those devoid of proteins only when sold as powder; From birth onwards
E 405
Propane-1, 2-diol alginate
200
E 410 E 412
Locust bean gum Guar gum
10 000 10 000
E 415
Xanthan gum
1 200
E 440 E 466 E 471 E 472c
Pectins Carboxy methyl cellulose Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Sodium carbonates Potassium carbonates Hydrochloric acid Sodium hydroxide Potassium hydroxide
10 000 10 000 5 000 7 500
E 472c
9 000
only when sold as liquid; From birth onwards
E 473 E 500 E 501 E 507 E 524 E 525
120 quantum satis quantum satis quantum satis quantum satis quantum satis
only products containing hydrolysed proteins, peptides and amino acids only as rising agent only as rising agent only as rising agent
12.11.2011
only for pH adjustment only for pH adjustment
12.11.2011
Category number
E-number
Name
Footnotes
E 526 E 1450
Calcium hydroxide Starch sodium octenyl succinate (1): (4):
quantum satis 20 000
only for pH adjustment only in infant formulae and follow-on formulae
EN
(20): E 339, E 340 and E 341 are authorised individually or in combination 13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC The additives of category 13.1.3 are applicable, except for E 270, E 333, E 341
E 401 E 405 E 410 E 412 E 415
Sodium alginate Propane-1, 2-diol alginate Locust bean gum Guar gum Xanthan gum
1 000 200 10 000 10 000 1 200
From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding From 12 months onwards in specialised diets intended for young children who have cows milk intolerance or inborn errors of metabolism From birth onwards in products for reduction of gastro-oesophageal reflux From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism From birth onwards in products used in case of gastro-intestinal disorders From birth onwards in products for the dietary management of metabolic disorders From birth onwards in specialised diets, particularly those devoid of proteins only when sold as powder; From birth onwards only when sold as liquid; From birth onwards
E 440 E 466 E 471 E 472c E 472c E 473 E 1450
Pectins Carboxy methyl cellulose Mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Starch sodium octenyl succinate
10 000 10 000 5 000 7 500 9 000 120 20 000
L 295/143
only products containing hydrolysed proteins, peptides and amino acids
L 295/144
Category number
E-number
Name
Footnotes
13.2
Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) Products in this category can also contain additives that are allowed in the corresponding food categories
EN
Group I Group II Group III Group IV E 160d E 200-213
Additives Colours at quantum satis Colours with combined maximum limit Polyols Lycopene Sorbic acid sorbates; Benzoic acid benzoates Phosphoric acid phosphates di-, triand polyphosphates Propane-1, 2-diol alginate Agar Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2-lactylates Sorbitan esters Acesulfame K Aspartame quantum satis 50 quantum satis 30 1 500 (1) (2)
E 338-452
5 000
(1) (4)
E 405 E 406 E 432-436 E 473-474
1 200 quantum satis 1 000 5 000 (1) (1) only foods in tablet and coated tablet form
E 475 E 477 E 481-482 E 491-495 E 950 E 951
5 000 1 000 2 000 5 000 450 1 000 (1) (1)
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 952 E 954 E 955 E 959 E 961 E 962
Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4):
400 200 400 100 32 450
(51) (52)
EN
(11)a (49) (50)
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) Group I Group II Group III Group IV E 160d E 200-213 Additives Colours at quantum satis Colours with combined maximum limit Polyols Lycopene Sorbic acid sorbates; Benzoic acid benzoates quantum satis 50 quantum satis 30 1 500 (1) (2)
L 295/145
L 295/146
Category number
E-number
Name
Footnotes
E 338-452
Phosphoric acid phosphates di-, triand polyphosphates Propane-1, 2-diol alginate Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2-lactylates Sorbitan esters Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4):
5 000
(1) (4)
E 405 E 432-436 E 473-474
1 200 1 000 5 000 (1) (1)
EN
E 475 E 477 E 481-482 E 491-495 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962
5 000 1 000
2 000 5 000 450 800 400 240 320 100 26 450
(1) (1)
(51) (52)
(11)a (49) (50)
12.11.2011
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
12.11.2011
Category number
E-number
Name
Footnotes
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid
EN
(52): Maximum usable levels are expressed in free imide 13.4 Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009 Products in this category can also use additives that are allowed in the corresponding food counterparts categories Group I Group II Group IV E 338-452 Additives Colours at quantum satis Polyols Phosphoric acid phosphates di-, triand polyphosphates quantum satis quantum satis 5 000 (1) (4) including dry pasta
In addition, all additives in the gluten containing counterparts are authorised (1): The additives may be added individually or in combination (4): The maximum level is expressed as P2O5 14 14.1 14.1.1 Beverages Non-alcoholic beverages Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters E 338-452 Phosphoric acid phosphates di-, triand polyphosphates (1): (4): 500 (1) (4) only prepared table waters
L 295/147
(48): Mineral salts added to prepared table waters for standardisation are not classified as additives
L 295/148
Category number
E-number
Name
Footnotes
14.1.2
Fruit juices as defined by Directive 2001/112/EC and vegetable juices Group I E 170 E 200-203 E 200-213 Additives Calcium carbonate Sorbic acid sorbates Sorbic acid sorbates; Benzoic acid benzoates Benzoic acid benzoates Sulphur dioxide sulphites Sulphur dioxide sulphites quantum satis 500 2 000 (1) (2) (1) (2) only vegetable juices
EN
only grape juice only Sd saft and sdet saft only grape juice, unfermented, for sacramental use
E 210-213 E 220-228 E 220-228
200 2 000 50
(1) (2) (3) (3)
only Sd saft and sdet saft
only concentrated grape juice for home wine-making only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments only lime and lemon juice only grape juice, unfermented, for sacramental use only pineapple juice
E 220-228 E 220-228 E 296 E 300 E 330 E 336 E 440 E 900
Sulphur dioxide sulphites Sulphur dioxide sulphites Malic acid Ascorbic acid Citric acid Potassium tartrates Pectins Dimethyl polysiloxane
350 70 3 000 quantum satis 3 000 quantum satis 3 000 10
(3) (3)
only grape juice only pineapple and passion fruit juice only pineapple juice and Sd saft and sdet saft
(1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
14.1.3
Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products Group I E 200-203 E 200-203 E 210-213 E 270 E 296 E 300 E 330 E 440 E 466 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962 Additives Sorbic acid sorbates Sorbic acid sorbates Benzoic acid benzoates Lactic acid Malic acid Ascorbic acid Citric acid Pectins Carboxy methyl cellulose Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame 300 250 150 5 000 quantum satis quantum satis 5 000 3 000 quantum satis 350 600 250 80 300 30 20 350 (11)a (49) (50) (51) (52) only pineapple and passion fruit only traditional Swedish and Finnish fruit syrups from citrus only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar only traditional Swedish and Finnish fruit syrups (1) (2) (1) (2) (1) (2) only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used only traditional Swedish and Finnish fruit syrups only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid benzoates, have also been used is only traditional Swedish and Finnish fruit syrups
EN
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
L 295/149
L 295/150
Category number
E-number
Name
Footnotes
(51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide 14.1.4 Flavoured drinks Group I Group II Group III E 160d E 200-203 E 200-203 E 210-213 E 220-228 Additives Colours at quantum satis Colours with combined maximum limit Lycopene Sorbic acid sorbates Sorbic acid sorbates Benzoic acid benzoates Sulphur dioxide sulphites quantum satis 100 12 300 250 150 20 (1) (2) (1) (2) (1) (2) (3) (25) E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used excluding chocolate milk and malt products excluding chocolate milk and malt products excluding dilutable drinks excluding dairy-based drinks maximum applies if E 210-213, benzoic acid benzoates, have also been used is excluding dairy-based drinks only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water) only other concentrates based on fruit juice or comminuted fruit; capil, groselha
EN
E 220-228 E 220-228
Sulphur dioxide sulphites Sulphur dioxide sulphites
50 350
(3) (3)
E 220-228 E 242 E 297 E 338-452
Sulphur dioxide sulphites Dimethyl dicarbonate Fumaric acid Phosphoric acid phosphates di-, triand polyphosphates
250 250 1 000 700
(3) (24)
only instant powders for fruit-based drinks (1) (4)
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 338-452 E 338-452 E 338-452 E 338-452 E 355-357 E 363 E 405 E 426 E 444 E 445 E 459 E 473-474 E 473-474 E 481-482 E 900 E 950 E 951 E 952 E 954 E 954 E 955 E 959
Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Adipic acid adipates Succinic acid Propane-1, 2-diol alginate Soybean hemicellulose Sucrose acetate isobutyrate Glycerol esters of wood rosins Beta-cyclodextrin Sucrose esters of fatty acids sucroglycerides Sucrose esters of fatty acids sucroglycerides Sodium and Calcium stearoyl-2-lactylates Dimethyl polysiloxane Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC
500 4 000 20 000 2 000 10 000 3 000 300 5 000 300 100 500 5 000 10 000 2 000 10 350 600 250 80 100 300 30
(1) (4) (1) (4) (1) (4) (1) (4) (1)
only sport drinks only whey protein containing sport drinks
EN
only vegetable protein drinks only chocolate and malt dairy-based drinks only powders for home preparation of drinks only powders for home preparation of drinks
only dairy-based drinks intended for retail sale only cloudy drinks only cloudy drinks only flavoured powdered instant drinks (1) (1) (1) only aniseed-based, dairy-based, coconut and almond drinks only powders for the preparation of hot beverages only powders for the preparation of hot beverages
only energy-reduced or with no added sugar only energy-reduced or with no added sugar (51) (52) (52) only energy-reduced or with no added sugar only energy-reduced or with no added sugar only gaseosa energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks
L 295/151
L 295/152
Category number
E-number
Name
Footnotes
E 959
Neohesperidine DC
50
only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar only water based flavoured non-alcoholic drinks, as flavour enhancer only only energy-reduced or with no added sugar only energy-reduced or with no added sugar, as flavour enhancer (11)a (49) (50) (45) only energy-reduced or with no added sugar
E 957 E 961 E 961 E 962 E 999
Thaumatin Neotame Neotame Salt of aspartame-acesulfame Quillaia extract (1): (2): (3):
0,5 20 2 350 200
EN
(4):
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide (24): Ingoing amount, residues not detectable
12.11.2011
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l (45): Calculated as anhydrous extract
12.11.2011
Category number
E-number
Name
Footnotes
14.1.5 14.1.5.1
Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products Coffee, coffee extracts E 901 E 902 E 903 E 904 Beeswax, white and yellow Candelilla wax Carnauba wax Shellac quantum satis quantum satis 200 quantum satis only coffee beans, as glazing agent only coffee beans, as glazing agent only coffee beans, as glazing agent only coffee beans, as glazing agent
EN
14.1.5.2
Other Group I E 200-213 E 242 E 297 E 338-452 E 355-357 E 363 E 473-474 E 473-474 E 481-482 E 491-495 Additives Sorbic acid sorbates; Benzoic acid benzoates Dimethyl dicarbonate Fumaric acid Phosphoric acid phosphates di-, triand polyphosphates Adipic acid adipates Succinic acid Sucrose esters of fatty acids sucroglycerides Sucrose esters of fatty acids sucroglycerides Sodium and calcium Stearoyl-2-lactylate Sorbitan esters (1): (2): 600 250 1 000 2 000 10 000 3 000 1 000 10 000 2 000 500 (1) (1) (1) (1) (1) (4) (1) (1) (2) (24) excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks only liquid tea concentrates and liquid fruit and herbal infusion concentrates only liquid tea concentrate only instant products for preparation of flavoured tea and herbal infusions only coffee-based drinks for vending machines; Instant tea and instant herbal infusions only powders for home preparation of drinks only powders for home preparation of drinks only canned liquid coffee only powders for the preparation of hot beverages only powders for the preparation of hot beverages only liquid tea concentrates and liquid fruit and herbal infusion concentrates
L 295/154
Category number
E-number
Name
Footnotes
(3):
Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present The maximum level is expressed as P2O5
(4):
EN
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (24): Ingoing amount, residues not detectable 14.2 14.2.1 Alcoholic beverages, including alcohol-free and low-alcohol counterparts Beer and malt beverages
E 150a-d E 210-213
Caramels Benzoic acid benzoates
quantum satis 200 (1) (2)
only beer only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates
E 200-203
Sorbic acid sorbates
200
(1) (2)
E 220-228 E 220-228 E 270 E 300 E 301 E 330 E 405 E 414 E 950
Sulphur dioxide sulphites Sulphur dioxide sulphites Lactic acid Ascorbic acid Sodium ascorbate Citric acid Propane-1, 2-diol alginate Gum arabic (acacia gum) Acesulfame K
20 50 quantum satis quantum satis quantum satis quantum satis 100 quantum satis 350
(3) only beer with a second fermentation in the cask
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 951
Aspartame
600
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type (52) only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type
EN
E 954
80
E 955
Sucralose
250
E 959
Neohesperidine DC
10
only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type (11)a (49) (50) only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; Bire de table/Tafelbier/Table beer (original wort content less than 6 %) except for Obergriges Einfachbier; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin type only energy-reduced beer only energy-reduced beer only energy-reduced beer only energy-reduced beer only energy-reduced beer (11)b (49) (50) only energy-reduced beer
E 961
Neotame
20
E 962
350
E 950 E 951 E 955 E 959 E 961 E 962
Acesulfame K Aspartame Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2):
25 25 10 10 1 25
(52)
L 295/155
L 295/156
Category number
E-number
Name
Footnotes
(3):
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide 14.2.2 Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts
EN
The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measures E 200-203 E 220-228 E 242 Sorbic acid sorbates Sulphur dioxide sulphites Dimethyl dicarbonate (1): (2): (3): 200 200 250 (1) (2) (3) (24) only alcohol-free only alcohol-free only alcohol-free
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
(24): Ingoing amount, residues not detectable 14.2.3 Cider and perry Group I Group II Group III E 150a-d E 200-203 Additives Colours at quantum satis Colours with combined maximum limit Caramels Sorbic acid sorbates quantum satis 200 quantum satis 200 (1) (2) E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used excluding cidre bouch excluding cidre bouch
12.11.2011
only cidre bouch
12.11.2011
Category number
E-number
Name
Footnotes
E 220-228 E 242 E 338-452
Sulphur dioxide sulphites Dimethyl dicarbonate Phosphoric acid phosphates di-, triand polyphosphates Propane-1, 2-diol alginate Sucrose esters of fatty acids sucroglycerides Dimethyl polysiloxane Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame Quillaia extract (1): (2): (3):
200 250 1 000
(3) (24)
EN
(1) (4)
E 405 E 473-474
100 5 000 (1)
excluding cidre bouch
E 900 E 950 E 951 E 954 E 955 E 959 E 961 E 962 E 999
10 350 600 80 50 20 20 350 200 (11)a (49) (50) (45) (52)
(4):
L 295/157
L 295/158
Category number
E-number
Name
Footnotes
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide
EN
(24): Ingoing amount, residues not detectable (45): Calculated as anhydrous extract 14.2.4 Fruit wine and made wine Group I Group II Group III E 160d E 200-203 E 220-228 E 220-228 E 242 E 338-452 E 353 E 473-474 Additives Colours at quantum satis Colours with combined maximum limit Lycopene Sorbic acid sorbates Sulphur dioxide sulphites Sulphur dioxide sulphites Dimethyl dicarbonate Phosphoric acid phosphates di-, triand polyphosphates Metatartaric acid Sucrose esters of fatty acids sucroglycerides (1): (2): (3): (4): quantum satis E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
200 10 200 200 260 250 1 000 100 5 000 (1) (2) (3) (3) (24) (1) (4) only made wine only made wine only fruit wines and alcohol-reduced wine
12.11.2011
(24): Ingoing amount, residues not detectable
12.11.2011
Category number
E-number
Name
Footnotes
14.2.5
Mead Group I Group II E 200-203 E 220-228 E 338-452 Additives Colours at quantum satis Sorbic acid sorbates Sulphur dioxide sulphites Phosphoric acid phosphates di-, triand polyphosphates Sucrose esters of fatty acids sucroglycerides (1): (2): (3): quantum satis 200 200 1 000 (1) (2) (3) (1) (4) E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
EN
E 473-474
5 000
(24)
(4):
(24): Ingoing amount, residues not detectable 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 Group I Additives except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs quantum satis except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistr except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistr
Group II
Colours at quantum satis
Group III
Colours with combined maximum limit
200
L 295/159
L 295/160
Category number
E-number
Name
Footnotes
E 123
amaranth
30
except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistr except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistr. Whisky, whiskey can only contain E 150a only liqueurs only liqueurs only liqueurs
EN
E 150a-d
Caramels
quantum satis
E 160b E 174 E 175 E 220-228 E 338-452 E 405 E 416 E 445 E 473-474 E 475 E 481-482
Annatto, Bixin, Norbixin Silver Gold Sulphur dioxide sulphites Phosphoric acid phosphates di-, triand polyphosphates Propane-1, 2-diol alginate Karaya gum Glycerol esters of wood rosins Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Stearoyl-2-lactylates
10 quantum satis quantum satis 50 1 000 10 000 10 000 100 5 000 5 000 8 000 (1) (1) (3) (1) (4)
only distilled alcoholic beverages containing whole pears except: whisky, whiskey only emulsified liqueurs only egg-based liqueurs only cloudy spirit drinks except: whisky, whiskey only emulsified liqueurs only emulsified liqueurs
(1): The additives may be added individually or in combination (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present (4): The maximum level is expressed as P2O5 14.2.7 14.2.7.1 Aromatised wine-based products as defined by Regulation (EEC) No 1601/91
12.11.2011
Aromatised wines Group I Additives E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
12.11.2011
Category number
E-number
Name
Footnotes
Group II Group III E 150a-d E 100 E 101 E 102 E 104 E 110 E 120 E 122 E 123 E 124 E 129 E 123 E 150a-d E 160d E 200-203 E 242 E 338-452
Colours at quantum satis Colours with combined maximum limit Caramels Curcumin Riboflavins Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Amaranth Ponceau 4R, Cochineal Red A Allura Red AG Amaranth Caramels Lycopene Sorbic acid sorbates Dimethyl dicarbonate Phosphoric acid phosphates di-, triand polyphosphates Sucrose esters of fatty acids sucroglycerides 200 quantum satis 100 100 100 100 100 100 100 100 100 100 30 quantum satis 10 200 250 1 000 (1) (2) (24) (1) (4) (26) (27) (26) (27) (26) (27) (26) (27) (27) (26) (27) (26) (27) (26) (27) (26) (27) (27)
Except americano, bitter vino Except americano, bitter vino
EN
only americano, bitter vino only americano, bitter vino only americano, bitter vino only americano, bitter vino only bitter vino only americano, bitter vino only americano, bitter vino only americano, bitter vino only americano, bitter vino only bitter vino only aperitif wines only americano, bitter vino
E 473-474
5 000
(1)
L 295/162
Category number
E-number
Name
Footnotes
(1): (2): (4):
EN
(24): Ingoing amount, residues not detectable (26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination (27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination
14.2.7.2
Aromatised wine-based drinks Group I Group II Group III E 100 E 101 E 102 E 104 E 110 E 120 E 122 E 123 E 124 E 129 Additives Colours at quantum satis Colours with combined maximum limit Curcumin Riboflavins Tartrazine Quinoline Yellow Sunset Yellow FCF/Orange Yellow S Cochineal, Carminic acid, Carmines Azorubine, Carmoisine Amaranth Ponceau 4R, Cochineal Red A Allura Red AG quantum satis 200 100 100 100 100 100 100 100 100 100 100 (28) (28) (28) (28) (28) (28) (28) (28) (28) (28) E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except bitter soda, sangria, claria, zurra except bitter soda, sangria, claria, zurra only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda only bitter soda
12.11.2011
only bitter soda only bitter soda
12.11.2011
Category number
E-number
Name
Footnotes
E 150a-d E 160d E 200-203 E 242 E 338-452
Caramels Lycopene Sorbic acid sorbates Dimethyl dicarbonate Phosphoric acid phosphates di-, triand polyphosphates Sucrose esters of fatty acids sucroglycerides (1): (2): (4):
quantum satis 10
only bitter soda
EN
200 250 1 000
(1) (2) (24) (1) (4)
E 473-474
5 000
(1)
(24): Ingoing amount, residues not detectable (28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination 14.2.7.3 Aromatised wine-product cocktails Group I Group II Group III E 160d E 200-203 E 242 E 338-452 Additives Colours at quantum satis Colours with combined maximum limit Lycopene Sorbic acid sorbates Dimethyl dicarbonate Phosphoric acid phosphates di-, triand polyphosphates Sucrose esters of fatty acids sucroglycerides quantum satis 200 10 200 250 1 000 (1) (2) (24) (1) (4) E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
L 295/163
E 473-474
5 000
(1)
L 295/164
Category number
E-number
Name
Footnotes
(1): (2): (4):
EN
(24): Ingoing amount, residues not detectable 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol Group I Group II Group III E 123 E 160b E 160d E 200-203 E 210-213 E 242 E 338-452 Additives Colours at quantum satis Colours with combined maximum limit Amaranth Annatto, Bixin, Norbixin Lycopene Sorbic acid sorbates Benzoic acid benzoates Dimethyl dicarbonate Phosphoric acid phosphates di-, triand polyphosphates Sucrose acetate isobutyrate Glycerol esters of wood rosins Sucrose esters of fatty acids sucroglycerides Stearoyl-2-lactylates quantum satis 200 30 10 30 200 200 250 1 000 (1) (2) (1) (2) (24) (1) (4) only alcoholic drinks with less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol only wine-based drinks only alcoholic drinks with less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
E 444 E 445 E 473-474
300 100 5 000 (1)
only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol
12.11.2011
E 481-482
8 000
(1)
only flavoured drinks containing less than 15 % of alcohol
12.11.2011
Category number
E-number
Name
Footnotes
E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962
Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4):
350 600
EN
250 80 250 30 20 350
(51) (52)
only mixtures of alcoholic drinks with non-alcoholic drinks
(11)a (49) (50)
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide (24): Ingoing amount, residues not detectable 15 15.1 Ready-to-eat savouries and snacks Potato-, cereal-, flour- or starch-based snacks
L 295/165
Group I Group II
Additives Colours at quantum satis quantum satis
L 295/166
Category number
E-number
Name
Footnotes
Group III Group III E 160b E 160b E 160d E 200-203; 214-219 E 220-228 E 310-320 E 338-452
Colours with combined maximum limit Colours with combined maximum limit Annatto, Bixin, Norbixin Annatto, Bixin, Norbixin Lycopene Sorbic acid sorbates; p-hydroxybenzoates Sulphur dioxide sulphites Gallates, TBHQ and BHA Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Stearoyl-2-lactylates Stearoyl-2-lactylates Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Acesulfame K Aspartame
100 200 10 20 30 1 000 (1) (2) (5)
excluding extruded or expanded savoury snack products only extruded or expanded savoury snack products
EN
excluding extruded or expanded savoury snack products only extruded or expanded savoury snack products
50 200 5 000
(3) (1) (1) (4)
only cereal- and potato-based snacks only cereal-based snack foods
E 392 E 405 E 416 E 481-482 E 481-482 E 901 E 902 E 903 E 904 E 950 E 951
50 3 000 5 000 2 000 5 000 quantum satis quantum satis 200 quantum satis 350 500
(41) (46) only cereal- and potato-based snacks only cereal- and potato-based snacks (1) (1) only cereal-based snacks only cereal- and potato-based snacks as glazing agents only as glazing agents only as glazing agents only as glazing agents only
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 954 E 955 E 959 E 961 E 961 E 962
Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2): (3):
100 200
(52)
EN
50 18 2 500 (11)b (49) (50) as flavour enhancer only
(4): (5):
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (41): Expressed on fat basis (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide (46): As the sum of carnosol and carnosic acid 15.2 Processed nuts Group I Group II Group III Additives
L 295/167
Colours at quantum satis Colours with combined maximum limit
quantum satis 100 only savoury-coated nuts
L 295/168
Category number
E-number
Name
Footnotes
E 160b E 160d E 200-203; 214-219 E 220-228 E 310-320 E 338-452
Annatto, Bixin, Norbixin Lycopene Sorbic acid sorbates; p-hydroxybenzoates Sulphur dioxide sulphites Gallates, TBHQ and BHA Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Karaya gum Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Acesulfame K Aspartame Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame
10 30
only savoury-coated nuts
EN
1 000
(1) (2) (5)
only coated nuts
50 200 5 000
(3) (1) (13) (1) (4)
only marinated nuts
E 392 E 416 E 901 E 902 E 903 E 904 E 950 E 951 E 954 E 955 E 959 E 961 E 961 E 962
200 10 000 quantum satis quantum satis 200 quantum satis 350 500 100 200 50 18
(41) (46) only coating for nuts as glazing agents only as glazing agents only as glazing agents only as glazing agents only
(52)
12.11.2011
2 500 (11)b (49) (50)
as flavour enhancer only
12.11.2011
Category number
E-number
Name
Footnotes
(1): (2): (3):
EN
Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present The maximum level is expressed as P2O5 E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(4): (5):
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(13): Maximum limit expressed on fat (41): Expressed on fat basis (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (52): Maximum usable levels are expressed in free imide (46): As the sum of carnosol and carnosic acid 16 Desserts excluding products covered in categories 1, 3 and 4 Group I Group II Group III Group IV E 160b E 160d E 200-203 Additives Colours at quantum satis Colours with combined maximum limit Polyols Annatto, Bixin, Norbixin Lycopene Sorbic acid sorbates quantum satis 150 quantum satis 10 only energy-reduced or with no added sugar
L 295/169
30 1 000 (1) (2) only frugtgrd, rote Grtze and pasha
L 295/170
Category number
E-number
Name
Footnotes
E 200-203 E 200-213 E 210-213 E 234 E 280-283 E 297 E 338-452 E 338-452 E 355-357 E 355-357 E 355-357 E 363 E 416 E 427 E 432-436 E 473-474 E 475 E 477 E 481-482 E 483 E 491-495
Sorbic acid sorbates Sorbic acid sorbates; Benzoic acid benzoates Benzoic acid benzoates Nisin Propionic acid propionates Fumaric acid Phosphoric acid phosphates di-, triand polyphosphates Phosphoric acid phosphates di-, triand polyphosphates Adipic acid adipates Adipic acid adipates Adipic acid adipates Succinic acid Karaya gum Cassia gum Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Propane-1,2-diol esters of fatty acids Stearoyl-2-lactylates Stearyl tartrate Sorbitan esters
2 000 300 500 3 1 000 4 000 3 000 7 000 1 000 6 000 1 000 6 000 6 000 2 500 3 000 5 000 2 000 5 000 5 000 5 000 5 000
(1) (2) (1) (2) (1) (2)
only ostkaka only non-heat-treated dairy-based desserts
EN
only frugtgrd and rote Grtze only semolina and tapioca puddings and similar products
(1) (6)
only Christmas pudding only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes
(1) (4) (1) (4) (1) (1) (1) only dry powdered dessert mixes only dry powdered dessert mixes only gel-like desserts only fruit-flavoured desserts
only for dairy-based dessert and similar products (1) (1)
(1)
12.11.2011
(1)
12.11.2011
Category number
E-number
Name
Footnotes
E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 962
Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Salt of aspartame-acesulfame (1): (2): (4): (6):
350 1 000 250 100 400 5 50 32 350 (11)a (49) (50) (51) (52)
EN
only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar as flavour enhancer only only energy-reduced or with no added sugar only energy-reduced or with no added sugar only energy-reduced or with no added sugar
The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid The maximum level is expressed as P2O5 Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide 17 17.1 Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms Group I Additives E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion
L 295/171
L 295/172
Category number
E-number
Name
Footnotes
Group II Group III Group IV E 160d E 200-213
Colours at quantum satis Colours with combined maximum limit Polyols Lycopene Sorbic acid sorbates; Benzoic acid benzoates Gallates, TBHQ, BHA and BHT Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose Polysorbates Beta-cyclodextrin Cross-linked sodium carboxy methyl cellulose Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Sorbitan esters Silicon dioxide silicates Beeswax, white and yellow
quantum satis 300
EN
quantum satis 30 1 000 (1) (2) only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D
E 310-321 E 338-452
400 quantum satis
(1)
E 392 E 405 E 416 E 426 E 432-436 E 459 E 468
400 1 000 quantum satis 1 500 quantum satis quantum satis 30 000
(46)
only foods in tablet and coated tablet form
E 473-474
quantum satis
(1)
E 475 E 491-495 E 551-559 E 901
quantum satis quantum satis 10 000 quantum satis (1)
12.11.2011
12.11.2011
Category number
E-number
Name
Footnotes
E 902 E 903 E 904 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 961 E 962 E 1201 E 1202 E 1203 E 1204 E 1205 E 1505 E 1521
Candelilla wax Carnauba wax Shellac Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame Polyvinylpyrrolidone Polyvinylpolypyrrolidone Polyvinyl alcohol (PVA) Pullulan Basic methacrylate copolymer Triethyl citrate Polyethylene glycol (1): (2):
quantum satis 200
EN
quantum satis 500 2 000 500 500 800 100 60 2 500 quantum satis quantum satis 18 000 quantum satis 100 000 3 500 10 000 only in capsule and tablet form only in capsule and tablet form (11)a (49) (50) only foods in tablet and coated tablet form only foods in tablet and coated tablet form only in capsule and tablet form only in capsule and tablet form only as flavour enhancer (51) (52)
L 295/174
Category number
E-number
Name
Footnotes
EN
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide (46): As the sum of carnosol and carnosic acid 17.2 Food supplements supplied in a liquid form Group I Group II Group III E 160d E 200-213 Additives Colours at quantum satis Colours with combined maximum limit Lycopene Sorbic acid sorbates; Benzoic acid benzoates Gallates, TBHQ, BHA and BHT Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose Polysorbates Sucrose esters of fatty acids sucroglycerides quantum satis 100 30 2 000 (1) (2)
E 310-321 E 338-452
400 quantum satis
(1)
E 392 E 405 E 416 E 426 E 432-436 E 473-474
400 1 000 quantum satis 1 500 quantum satis quantum satis
(46)
12.11.2011
(1)
12.11.2011
Category number
E-number
Name
Footnotes
E 475 E 491-495 E 551-559 E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 961 E 962
Polyglycerol esters of fatty acids Sorbitan esters Silicon dioxide silicates Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1): (2):
EN
10 000 350 600 400 80 240 50 20 2 350 (11)a (49) (50) only as flavour enhancer (51)
(52)
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid
L 295/175
(52): Maximum usable levels are expressed in free imide (46): As the sum of carnosol and carnosic acid
L 295/176
Category number
E-number
Name
Footnotes
17.3
Food supplements supplied in a syrup-type or chewable form Group I Group II Group IV Group III Group III E 160d E 310-321 E 338-452 Additives
EN
Colours at quantum satis Polyols Colours with combined maximum limit Colours with combined maximum limit Lycopene Gallates, TBHQ, BHA and BHT Phosphoric acid phosphates di-, triand polyphosphates Extracts of rosemary Propane-1, 2-diol alginate Karaya gum Soybean hemicellulose Polysorbates Sucrose esters of fatty acids sucroglycerides Polyglycerol esters of fatty acids Sorbitan esters Silicon dioxide silicates Beeswax, white and yellow Candelilla wax Carnauba wax
quantum satis quantum satis 300 100 30 only solid food supplements only liquid food supplements
400 quantum satis
(1)
E 392 E 405 E 416 E 426 E 432-436 E 473-474
400 1 000 quantum satis 1 500 quantum satis quantum satis
(46)
(1)
E 475 E 491-495 E 551-559 E 901 E 902 E 903
quantum satis quantum satis 10 000 quantum satis
12.11.2011
quantum satis 200
12.11.2011
Category number
E-number
Name
Footnotes
E 904 E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 961 E 962
Shellac Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Neotame Neotame Salt of aspartame-acesulfame (1):
quantum satis 2 000 5 500 1 250 1 200 2 400 400 400 (51) (52)
EN
185 2 2 000 (11)a (49) (50) only food supplements based on vitamin and/or mineral elements, as flavour enhancer
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 (51): Maximum usable levels are expressed in free acid (52): Maximum usable levels are expressed in free imide (46): As the sum of carnosol and carnosic acid 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children Group I Additives
L 295/177

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

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

Enviado por

Direitos autorais:

Formatos disponíveis

12.11.

Official Journal of the European Union

(5) GSFA, Codex STAN 192-1995.

Official Journal of the European Union

(6) OJ L 109, 30.4.2009, p. 10.

Official Journal of the European Union

HAS ADOPTED THIS REGULATION:

Official Journal of the European Union

Article 3 Regulation (EC) No 884/2007 is repealed as from 1 June 2013.

Done at Brussels, 11 November 2011. For the Commission The President

Official Journal of the European Union

Official Journal of the European Union

Official Journal of the European Union

PART B LIST OF ALL ADDITIVES 1. Colours

Official Journal of the European Union

E 420 E 421 E 950 E 951 E 952

Sorbitols Mannitol Acesulfame K Aspartame Cyclamates

Official Journal of the European Union

3. Additives other than colours and sweeteners

Official Journal of the European Union

Official Journal of the European Union

Official Journal of the European Union

Official Journal of the European Union

Official Journal of the European Union

Official Journal of the European Union

Official Journal of the European Union

Official Journal of the European Union

E 1451 E 1452 E 1505 E 1517 E 1518 E 1519 E 1520 E 1521

PART C DEFINITIONS OF GROUPS OF ADDITIVES (1) Group I

Official Journal of the European Union

Specific maximum level

quantum satis (1) quantum satis

Official Journal of the European Union

Specific maximum level

Official Journal of the European Union

Specific maximum level

Official Journal of the European Union

Specific maximum level

10 g/kg, individually or in combination, expressed as glutamic acid

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

Quantum satis (for purpose other than sweetening)

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

E 101 E 140 E 141 E 150a E 150b E 150c E 150d

Official Journal of the European Union

E 153 E 160a E 160c E 162 E 163 E 170 E 171 E 172

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

(4) Group IV: Polyols

E 420 E 421 E 953 E 965 E 966

Sorbitols Mannitol Isomalt Maltitols Lactitol

Official Journal of the European Union

E 200 E 202 E 203

Sorbic acid Potassium sorbate Calcium sorbate

(b) E 210213: Benzoic acid benzoates (BA)

E 210 E 211 E 212 E 213

Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate

E 200 E 202 E 203 E 210 E 211 E 212 E 213

E 200 E 202 E 203 E 210 E 211 E 212

Official Journal of the European Union

E 213 E 214 E 215 E 218 E 219

(e) E 200203; 214219: Sorbic acid sorbates; p-hydroxybenzoates (SA + PHB)

E 200 E 202 E 203 E 214 E 215 E 218 E 219

E 214219: p-hydroxybenzoates (PHB)

E 214 E 215 E 218 E 219