Regulation (EC) No 1333/2008

In force

This text since 18 Aug 2026law://eu/reg/2008/1333/anx_II__grp_1__grp_5@2026-11-13

Contents

Key facts

Type: Regulation · (EC) No 1333/2008 · EEA relevant
Adopted: 16 Dec 2008
In force: 20 Jan 2009
Applies from: 20 Jan 2010
Applies from: 20 Jul 2010
Applies from: 1 Jan 2011
Applies from: 20 Jan 2011
Text current to: 18 Aug 2026
Made by: Council of the European Union, European Parliament
Official: EUR-Lex 32008R1333 · ELI

Topics

consumer protection food additive food safety foodstuff human nutrition labelling public health single market Approximation of laws Food – ingredients, traces, residues, marketing standards Foodstuffs

History · 1 version

18 Aug 2026Reading
changed by Commission Regulation (EU) 2018/1472
changed by Commission Regulation (EU) 2026/196 (E 1450)
changed by Commission Regulation (EU) 2024/1451 (E 354)

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Amended by 3: Commission Regulation (EU) 2026/196 (E 1450); Commission Regulation (EU) 2024/1451 (E 354); Commission Regulation (EU) 2018/1472
Cited by 13: Commission Regulation (EU) No 231/20122 provisions; Commission Regulation (EU) 2026/23093 provisions; Commission Regulation (EU) 2026/22986 provisions; Commission Delegated Regulation (EU) 2022/2292; Regulation (EU) No 528/20122 provisions; Regulation (EU) No 1308/2013; Commission Delegated Regulation (EU) 2021/630; Commission Regulation (EU) No 10/20112 provisions; Commission Implementing Decision (EU) 2026/1428; Regulation (EU) No 251/2014; Commission Regulation (EU) 2026/340; Regulation (EC) No 1334/20082 provisions; Commission Regulation (EU) 2026/196 (E 1450)2 provisions

Defined terms · 8

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energy-reduced food
shall mean a food with an energy value reduced by at least 30 % compared with the original food or a similar product;
food additive
shall mean any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods;
food with no added sugars
shall mean a food without the following:
functional class
shall mean one of the categories set out in Annex I based on the technological function a food additive exerts in the foodstuff;
processing aid
shall mean any substance which:
quantum satis
shall mean that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled.
table-top sweeteners
shall mean preparations of permitted sweeteners, which may contain other food additives and/or food ingredients and which are intended for sale to the final consumer as a substitute for sugars;
unprocessed food
shall mean a food which has not undergone any treatment resulting in a substantial change in the original state of the food, for which purpose the following in particular are not regarded as resulting in substantial change: dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking;

Part e — authorised food additives and conditions of use in food categories

Category number	E-number	Name	Maximum level (mg/l or mg/kg as appropriate)	Footnotes	Restrictions/exceptions
0	Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for
E 290	Carbon dioxide	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
E 938	Argon	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
E 939	Helium	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
E 941	Nitrogen	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
E 942	Nitrous oxide	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
E 948	Oxygen	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
E 949	Hydrogen	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10000	(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
E 551-559	Silicon dioxide – silicates	10000	(1) (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 AnnexPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	10000	(1) (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
E 459	Beta-cyclodextrin	quantum satis		only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex
E 551-559	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this AnnexPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex
(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	Dairy products and analogues
01.1	Unflavoured pasteurised and sterilised (including UHT) milk
E 331	Sodium citrates	4000		only UHT goat milk
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(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	Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3	Unflavoured fermented milk products, heat-treated after fermentation
Group I	Additives
E 200 – 202	Sorbic acid – potassium sorbate	1000	(1) (2)	only curdled milk
E 334–337 and E 354	Tartaric acid – tartrates	750	(1) (2)
(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	Additives
Group II	Colours at quantum satis	quantum satis		Period of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(74)	Period of application:from 1 August 2014
Group III	Colours with combined maximum limit	150		Period of application:until 31 July 2014
Group III	Colours with combined maximum limit	150	(74)	Period of application:from 1 August 2014
Group IV	Polyols	quantum satis		only energy-reduced products or with no added sugar
E 104	Quinoline Yellow	10	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	5	(61)
E 124	Ponceau 4R, Cochineal Red A	5	(61)
E 160b(i)	Annatto bixin	15	(94)
E 160b(ii)	Annatto norbixin	4	(94)
E 160d	Lycopene	30
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	300	(1) (2)	only non-heat-treated dairy based desserts
E 297	Fumaric acid	4000		only fruit-flavoured desserts
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	3000	(1) (4)
E 355-357	Adipic acid — adipates	1000		only fruit-flavoured desserts
E 363	Succinic acid	6000
E 416	Karaya gum	6000
E 427	Cassia gum	2500
E 432-436	Polysorbates	1000
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000
E 475	Polyglycerol esters of fatty acids	2000
E 477	Propane-1,2-diol esters of fatty acids	5000
E 481-482	Stearoyl-2-lactylates	5000
E 483	Stearyl tartrate	5000
E 491-495	Sorbitan esters	5000
E 950	Acesulfame K	350		only energy-reduced products or with no added sugar
E 951	Aspartame	1000		only energy-reduced products or with no added sugar
E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only energy-reduced products or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	100	(52)	only energy-reduced products or with no added sugar
E 955	Sucralose	400		only energy-reduced products or with no added sugar
E 957	Thaumatin	5		only as flavour enhancer
E 959	Neohesperidine DC	50		only energy-reduced products or with no added sugar
E 960a – 960d	Steviol glycosides	100	(1) (60)	only energy-reduced products or with no added sugar
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced products or with no added sugar
E 961	Neotame	32		only energy-reduced products or with no added sugar
E 969	Advantame	10		only energy-reduced products or with no added sugar
(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
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(74):Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
01.5	Dehydrated milk as defined by Directive 2001/114/EC
Group II	Colours at quantum satis	quantum satis		except unflavoured products
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 304	Fatty acid esters of ascorbic acid	quantum satis
E 310-320	Propyl gallate, TBHQ and BHA	200	(1)	only milk powder for vending machines
E 322	Lecithins	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)	only partly dehydrated milk with less than 28 % solids
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1500	(1) (4)	only partly dehydrated milk with more than 28 % solids
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2500	(1) (4)	only dried milk and dried skimmed milk
E 392	Extracts of rosemary	200	(41) (46)	only milk powder for vending machines
E 392	Extracts of rosemary	30	(46)	only dried milk for manufacturing of ice cream
E 407	Carrageenan	quantum satis
E 500(ii)	Sodium hydrogen carbonate	quantum satis
E 501(ii)	Potassium hydrogen carbonate	quantum satis
E 509	Calcium chloride	quantum satis
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
01.6	Cream and cream powder
01.6.1	Unflavoured pasteurised cream (excluding reduced fat creams)
E 401	Sodium alginate	quantum satis
E 402	Potassium alginate	quantum satis
E 407	Carrageenan	quantum satis
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
01.6.2	Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
E 406	Agar	quantum satis
E 407	Carrageenan	quantum satis
E 410	Locust bean gum	quantum satis
E 412	Guar gum	quantum satis
E 415	Xanthan gum	quantum satis
E 440	Pectins	quantum satis
E 460	Cellulose	quantum satis
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 1404	Oxidised starch	quantum satis
E 1410	Monostarch phosphate	quantum satis
E 1412	Distarch phosphate	quantum satis
E 1413	Phosphated distarch phosphate	quantum satis
E 1414	Acetylated distarch phosphate	quantum satis
E 1420	Acetylated starch	quantum satis
E 1422	Acetylated distarch adipate	quantum satis
E 1440	Hydroxy propyl starch	quantum satis
E 1442	Hydroxy propyl distarch phosphate	quantum satis
E 1450	Starch sodium octenyl succinate	quantum satis
E 1451	Acetylated oxidised starch	quantum satis
01.6.3	Other creams
Group I	Additives
Group II	Colours at quantum satis	quantum satis		only flavoured creams
Group III	Colours with combined maximum limit	150		only flavoured creams
E 104	Quinoline Yellow	10	(61)	Only flavoured creams
E 110	Sunset Yellow FCF/Orange Yellow S	5	(61)	Only flavoured creams
E 124	Ponceau 4R, Cochineal Red A	5	(61)	Only flavoured creams
E 234	Nisin	10		only clotted cream
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	only sterilised, pasteurised, UHT cream and whipped cream
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(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
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
01.7	Cheese and cheese products
01.7.1	Unripened cheese excluding products falling in category 16
Group I	Additives			except mozzarella
Group II	Colours at quantum satis	quantum satis		only flavoured unripened cheese
Group III	Colours with combined maximum limit	150		only flavoured unripened cheese
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)
E 234	Nisin	10		only mascarpone
E 260	Acetic acid	quantum satis		only mozzarella
E 267	Buffered vinegar	quantum satis		only mozzarella
E 270	Lactic acid	quantum satis		only mozzarella
E 330	Citric acid	quantum satis		only mozzarella
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2000	(1) (4)	except mozzarella
E 460(ii)	Powdered cellulose	quantum satis		only grated and sliced mozzarella
E 575	Glucono-delta-lactone	quantum satis		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
E 120	Carminic acid, Carmine	125	(83)	only red marbled cheese and red pesto cheese
E 140	Chlorophylls, Chlorophyllins	quantum satis		only sage Derby cheese
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese
E 153	Vegetable carbon	quantum satis		only morbier cheese
E 160a	Carotenes	quantum satis		only ripened orange, yellow and broken-white cheese
E 160b(i)	Annatto bixin	15	(94)	only ripened orange, yellow and broken-white cheese and red and green pesto cheese
E 160b(ii)	Annatto norbixin	15	(94)	only ripened orange, yellow and broken-white cheese and red and green pesto cheese
E 160b(ii)	Annatto norbixin	50		only red Leicester cheese
E 160b(ii)	Annatto norbixin	35		only Mimolette cheese
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only ripened orange, yellow and broken-white cheese and red pesto cheese
E 163	Anthocyanins	quantum satis		only red marbled cheese
E 170	Calcium carbonate	quantum satis
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods
E 200-202	Sorbic acid – potassium sorbate	quantum satis		only ripened products surface treatment
E 234	Nisin	12,5	(29)
E 235	Natamycin	1 mg/dm² surface (not present at a depth of 5 mm)		only for the external treatment of uncut hard, semi-hard and semi-soft cheese
E 239	Hexamethylene tetramine	25 mg/kg residual amount, expressed as formaldehyde		only Provolone cheese
E 251-252	Nitrates	150	(30)	only hard, semi-hard and semi-soft cheesePeriod of application: until 9 October 2026
E 251–252	Nitrates	75	(30) (XA) (XB)	only hard, semi-hard and semi-soft cheesePeriod of application: from 9 October 2026
E 251–252	Nitrates	110	(30) (XA) (XB)	only traditional Swedish granular-eyed cheese from Gäsene ripened for a minimum of 11 monthsPeriod of application: until 9 October 2027
E 251–252	Nitrates	110	(30) (XA) (XB)	only traditional Swedish Cheddar cheese from Kvibille ripened for a minimum of 4 monthsPeriod of application: until 9 October 2027
E 251–252	Nitrates	110	(30) (XA) (XB)	only traditional Swedish granular-eyed cheese from Falköping ripened for a minimum of 12 monthsPeriod of application: until 9 October 2027
E 280-283	Propionic acid — propionates	quantum satis		surface treatment only
E 460	Powdered cellulose	quantum satis		only sliced and grated ripened cheese
E 500(ii)	Sodium hydrogen carbonate	quantum satis		only sour milk cheese
E 504	Magnesium carbonates	quantum satis
E 509	Calcium chloride	quantum satis
E 551-559	Silicon dioxide – silicates	10000	(1)	only sliced or grated cheese hard and semi-hard cheesePeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	10000	(1)	only sliced or grated cheese hard and semi-hard cheesePeriod of application:from 1 February 2014
E 575	Glucono-delta-lactone	quantum satis
(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
(8):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
(83):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
(XA):The maximum amount that may be added during the manufacturing expressed as NO₃ ion.
(XB):In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
01.7.3	Edible cheese rind
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	quantum satis		Period of application:until 31 July 2014
Group III	Colours with combined maximum limit	quantum satis	(67)	Period of application:from 1 August 2014
E 104	Quinoline Yellow	10	(62)
E 160d	Lycopene	30
E 180	Litholrubine BK	quantum satis		Period of application:until 31 July 2014
E 180	Litholrubine BK	quantum satis	(67)	Period of application:from 1 August 2014
E 160b(i)	Annatto bixin	20	(94)
E 160b(ii)	Annatto norbixin	20	(94)
(62):The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(67):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
01.7.4	Whey cheese
Group II	Colours at quantum satis	quantum satis
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only cheese, pre-packed, sliced; layered cheese and cheese with added foods
E 251–252	Nitrates	150	(30)	only cheese milk of hard, semi-hard and semi-soft cheesePeriod of application: until 9 October 2026
E 251–252	Nitrates	75	(30) (XA) (XB)	only cheese milk of hard, semi-hard and semi-soft cheesePeriod of application: from 9 October 2026
E 260	Acetic acid	quantum satis
E 267	Buffered vinegar	quantum satis
E 270	Lactic acid	quantum satis
E 330	Citric acid	quantum satis
E 460(ii)	Powdered cellulose	quantum satis		only grated and sliced cheese
E 575	Glucono-delta-lactone	quantum satis
(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.
(30):In the cheese milk or equivalent level if added after removal of whey and addition of water
(XA):The maximum amount that may be added during the manufacturing expressed as NO₃ ion.
(XB):In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
01.7.5	Processed cheese
Group I	Additives
Group II	Colours at quantum satis	quantum satis		only flavoured processed cheese
E 100	Curcumin	100	(33)	only flavoured processed cheese
E 102	Tartrazine	100	(33)	only flavoured processed cheese
E 104	Quinoline Yellow	100	(33)	only flavoured processed cheese
E 110	Sunset Yellow FCF/Orange Yellow S	100	(33)	only flavoured processed cheese
E 120	Carminic acid, Carmine	100	(33)	only flavoured processed cheesePeriod of application:until 31 July 2014
E 120	Carminic acid, Carmine	100	(33) (66)	only flavoured processed cheesePeriod of application:from 1 August 2014
E 122	Azorubine, Carmoisine	100	(33)	only flavoured processed cheese
E 124	Ponceau 4R, Cochineal Red A	100	(33)	only flavoured processed cheese
E 160e	Beta-apo-8′-carotenal (C 30)	100	(33)	only flavoured processed cheese
E 161b	Lutein	100	(33)	only flavoured processed cheese
E 160d	Lycopene	5		only flavoured processed cheese
E 160a	Carotenes	quantum satis
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis
E 160b(i)	Annatto bixin	15	(94)
E 160b(ii)	Annatto norbixin	8	(94)
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)
E 234	Nisin	12,5	(29)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20000	(1) (4)
E 427	Cassia gum	2500
E 551-559	Silicon dioxide – silicates	10000	(1)	Period of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	10000	(1)	Period of application:from 1 February 2014
(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
(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 120, E 122, E 160e and E 161b
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
01.7.6	Cheese products (excluding products falling in category 16)
Group I	Additives
Group II	Colours at quantum satis	quantum satis		only flavoured unripened products
Group III	Colours with combined maximum limit	100		only flavoured unripened products
E 1105	Lysozyme	quantum satis		only ripened products
E 120	Carminic acid, Carmine	125		only red marbled products
E 160a	Carotenes	quantum satis		only ripened orange, yellow and broken-white products
E 160b(ii)	Annatto norbixin	8		only ripened orange, yellow and broken-white products
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only ripened orange, yellow and broken-white products
E 163	Anthocyanins	quantum satis		only red marbled products
E 170	Calcium carbonate	quantum satis		only ripened products
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only unripened products; ripened products, pre-packed, sliced; layered ripened products and ripened products with added foods
E 200-202	Sorbic acid – potassium sorbate	quantum satis		only ripened products surface treatment
E 234	Nisin	12,5	(29)	only ripened and processed products
E 235	Natamycin	1 mg/dm² surface (not present at a depth of 5 mm)		only for the external treatment of uncut hard, semi-hard and semi-soft products
E 251–252	Nitrates	150	(30)	only hard, semi-hard and semi-soft ripened productsPeriod of application: until 9 October 2026
E 251–252	Nitrates	75	(30) (XA) (XB)	only hard, semi-hard and semi-soft ripened productsPeriod of application: from 9 October 2026
E 280-283	Propionic acid — propionates	quantum satis		only ripened products surface treatment
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2000	(1) (4)	only unripened products
E 460(ii)	Powdered cellulose	quantum satis		only grated and sliced ripened and unripened products; unripened soft spreadable cheese products
E 504	Magnesium carbonates	quantum satis		only ripened products
E 509	Calcium chloride	quantum satis		only ripened products
E 551-559	Silicon dioxide, calcium silicate, magnesium silicate, talc	10000	(1)	only sliced or grated hard and semi-hard productsPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	10000	(1)	only sliced or grated hard and semi-hard productsPeriod of application:from 1 February 2014
E 575	Glucono-delta-lactone	quantum satis		only ripened products; unripened soft spreadable cheese products
(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
(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
(XA):The maximum amount that may be added during the manufacturing expressed as NO₃ ion.
(XB):In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
01.8	Dairy analogues, including beverage whiteners
Group I	Additives
Group II	Colours at quantum satis	quantum satis
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only analogues of cheese based on protein
E 200-202	Sorbic acid – potassium sorbate	quantum satis	(1) (2)	only cheese analogues (surface treatment only)
E 251–252	Nitrates	150	(30)	only dairy-based cheese analoguePeriod of application: until 9 October 2025
E 251–252	Nitrates	75	(30) (XA) (XB)	only dairy-based cheese analoguePeriod of application: from 9 October 2025
E 280-283	Propionic acid — propionates	quantum satis		only cheese analogues (surface treatment only)
E 334–337 and E 354	Tartaric acid – tartrates	240	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	only whipped cream analogues
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20000	(1) (4)	only processed cheese analogues
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	30000	(1) (4)	only beverage whiteners
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	50000	(1) (4)	only beverage whiteners for vending machines
E 432-436	Polysorbates	5000	(1)	only milk and cream analogues
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)	only cream analogues
E 473-474	Sucrose esters of fatty acids — sucroglycerides	20000	(1)	only beverage whiteners
E 475	Polyglycerol esters of fatty acids	5000		only milk and cream analogues
E 475	Polyglycerol esters of fatty acids	500		only beverage whiteners
E 477	Propane-1,2-diol esters of fatty acids	1000		only beverage whiteners
E 477	Propane-1,2-diol esters of fatty acids	5000		only milk and cream analogues
E 481-482	Stearoyl-2-lactylates	3000	(1)	only beverage whiteners
E 491-495	Sorbitan esters	5000	(1)	only milk and cream analogues; beverage whiteners
E 551-559	Silicon dioxide – silicates	10000	(1)	only sliced or grated cheese analogues and processed cheese analogue;beverage whitenersPeriod of application:Until 31 January 2014
E 551-553	Silicon dioxide – silicates	10000	(1)	only sliced or grated cheese analogues and processed cheese analogue; beverage whitenersPeriod of application:from 1 February 2014
(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
(30):In the cheese milk or equivalent level if added after removal of whey and addition of water
(XA):The maximum amount that may be added during the manufacturing expressed as NO₃ ion.
(XB):In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
01.9	Edible caseinates
E 170	Calcium carbonate	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 380	Triammonium citrate	quantum satis
E 500	Sodium carbonates	quantum satis
E 501	Potassium carbonates	quantum satis
E 503	Ammonium carbonates	quantum satis
E 504	Magnesium carbonates	quantum satis
E 524	Sodium hydroxide	quantum satis
E 525	Potassium hydroxide	quantum satis
E 526	Calcium hydroxide	quantum satis
E 527	Ammonium hydroxide	quantum satis
E 528	Magnesium hydroxide	quantum satis
01.10	Milk-based drinks and similar products intended for young children^note
	The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions
	Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
	E 270	Lactic acid	quantum satis		only L(+)-form
	E 304(i)	L-ascorbyl palmitate	100	(19)
	E 306	Tocopherol-rich extract	100	(19)
	E 307	Alpha-tocopherol	100	(19)
	E 308	Gamma-tocopherol	100	(19)
	E 309	Delta-tocopherol	100	(19)
	E 322	Lecithins	10000	(14)
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	2000	(1)
	E 332	Potassium citrates	quantum satis	(1)
	E 338	Phosphoric acid		(1) (4)
	E 339	Sodium phosphates	1000	(1) (4)
	E 340	Potassium phosphates	1000	(1) (4)
	E 407	Carrageenan	300	(X)
	E 410	Locust bean gum	10000	(X)
	E 412	Guar gum	10000	(X)
	E 414	Gum arabic (acacia gum)	10000	(X)
	E 415	Xanthan gum	10000	(X)
	E 440	Pectins	5000	(X)
	E 471	Mono- and diglycerides of fatty acids	4000	(14)
	E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7500	(14)	only when sold as powder
	E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9000	(14)	only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
	E 473	Sucrose esters of fatty acids	120	(14)	only in products containing hydrolysed proteins, peptides or amino acids
	E 500	Sodium carbonates	quantum satis
	E 501	Potassium carbonates	quantum satis
	E 503	Ammonium carbonates	quantum satis
	E 507	Hydrochloric acid	quantum satis		only for pH adjustment
	E 524	Sodium hydroxide	quantum satis		only for pH adjustment
	E 525	Potassium hydroxide	quantum satis		only for pH adjustment
	E 1404	Oxidized starch	50000
	E 1410	Monostarch phosphate	50000
	E 1412	Distarch phosphate	50000
	E 1413	Phosphated distarch phosphate	50000
	E 1414	Acetylated distarch phosphate	50000
	E 1420	Acetylated starch	50000
	E 1422	Acetylated distarch adipate	50000
	E 1450	Starch sodium octenyl succinate	50000
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P2O5
		(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 in with the other substances together in that foodstuff
		(19): E 304, E 306, E 307, E 308 and E 309 are authorised individually or in combination
		(X): If more than one of the substances E 407, E 410, E 412, E 414, E 415 and E 440 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
		(21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination
02	Fats and oils and fat and oil emulsions
02.1	Fats and oils essentially free from water (excluding anhydrous milkfat)
E 100	Curcumin	quantum satis		only fats
E 160a	Carotenes	quantum satis		only fats
E 160b(i)	Annatto bixin	10		only fats
E 270	Lactic acid	quantum satis		only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils
E 300	Ascorbic acid	quantum satis		only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils
E 304	Fatty acid esters of ascorbic acid	quantum satis		except virgin oils and olive oils
E 306	Tocopherol-rich extract	quantum satis		except virgin oils and olive oils
E 307	Alpha-tocopherol	quantum satis		except virgin oils and olive oils
E 307	Alpha-tocopherol	200		only refined olive oils, including olive pomace oil
E 308	Gamma tocopherol	quantum satis		except virgin oils and olive oils
E 309	Delta-tocopherol	quantum satis		except virgin oils and olive oils
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (41)	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
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
E 322	Lecithins	30000		except virgin oils and olive oils
E 330	Citric acid	quantum satis		except virgin oils and olive oils
E 331	Sodium citrates	quantum satis		except virgin oils and olive oils
E 332	Potassium citrates	quantum satis		except virgin oils and olive oils
E 333	Calcium citrates	quantum satis		except virgin oils and olive oils
E 392	Extracts of rosemary	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
E 392	Extracts of rosemary	50	(41) (46)	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
E 471	Mono- and diglycerides of fatty acids	10000		except virgin oils and olive oils
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis		only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils
E 900	Dimethyl polysiloxane	10		only oils and fats for frying
(1):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	Fat and oil emulsions mainly of type water-in-oil
02.2.1	Butter and concentrated butter and butter oil and anhydrous milkfat
E 160a	Carotenes	quantum satis		except butter from sheep and goats milk
E 500	Sodium carbonates	quantum satis		only soured cream butter
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2000	(1) (4)	only soured cream butter
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
02.2.2	Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions
Group I	Additives
E 100	Curcumin	quantum satis		excluding reduced fat butter
E 160a	Carotenes	quantum satis
E 160b(i)	Annatto bixin	10		excluding reduced fat butter
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only fat emulsions (excluding butter) with a fat content of 60 % or more
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only fat emulsions with a fat content less than 60 %
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (2)	only frying fat
E 321	Butylated hydroxytoluene (BHT)	100		only frying fat
E 334–337 and E 354	Tartaric acid – tartrates	1300	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	only spreadable fats
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	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 392	Extracts of rosemary	100	(41) (46)	only spreadable fats with a fat content less than 80 %
E 405	Propane-1, 2-diol alginate	3000
E 432-436	Polysorbates	10000	(1)	only fat emulsions for baking
E 473-474	Sucrose esters of fatty acids — sucroglycerides	10000	(1)	only fat emulsions for baking
E 475	Polyglycerol esters of fatty acids	5000
E 476	Polyglycerol polyricinoleate	4000		only spreadable fats as defined in Articles 75(1)(h) and 78(1)(f) and in Part VII and Appendix II of Annex VII to Regulation (EC) No 1308/2013^note, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat; liquid vegetable oil emulsions for sale to the final consumer, having a fat content of 70 % or less
E 477	Propane-1,2-diol esters of fatty acids	10000		only fat emulsions for baking purposes
E 479b	Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids	5000		only fat emulsions for frying purposes
E 481-482	Stearoyl-2-lactylates	10000	(1)
E 491-495	Sorbitan esters	10000	(1)
E 551-559	Silicon dioxide – silicates	30000	(1)	only tin greasing productsPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	30000	(1)	only tin greasing productsPeriod of application:from 1 February 2014
E 900	Dimethyl polysiloxane	10		only oils and fats for frying
E 959	Neohesperidine DC	5		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
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
02.3	Vegetable oil pan spray
Group I	Additives
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	30000	(1) (4)	only water-based emulsion sprays for coating baking tins
E 392	Extracts of rosemary	50	(41) (46)	only fats and oils for the professional manufacture of heat-treated foods
E 551-559	Silicon dioxide – silicates	30000	(1)	only tin greasing productsPeriod of application:Until 31 January 2014
E 551-553	Silicon dioxide – silicates	30000	(1)	only tin greasing productsPeriod of application:from 1 February 2014
E 943a	Butane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
E 943b	Isobutane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
E 944	Propane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
03	Edible ices
Group I	Additives
Group II	Colours at quantum satis	quantum satis		Period of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(75)	Period of application:from 1 August 2014
Group III	Colours with combined maximum limit	150	(25)
Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
E 160b(ii)	Annatto norbixin	20
E 160d	Lycopene	40
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)
E 405	Propane-1, 2-diol alginate	3000		only water-based edible ices
E 427	Cassia gum	2500
E 432-436	Polysorbates	1000	(1)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
E 476	Polyglycerol polyricinoleate	4000		except sorbets
E 477	Propane-1,2-diol esters of fatty acids	3000
E 491-495	Sorbitan esters	500	(1)
E 901	Beeswax, white and yellow	quantum satis		only prepacked wafers containing ice cream
E 950	Acesulfame K	800		only energy-reduced or with no added sugar
E 951	Aspartame	800		only energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	100	(52)	only energy-reduced or with no added sugar
E 955	Sucralose	320		only energy-reduced or with no added sugar
E 957	Thaumatin	50		only energy-reduced or with no added sugar
E 959	Neohesperidine DC	50		only energy-reduced or with no added sugar
E 960a – 960d	Steviol glycosides	200	(1) (60)	only energy-reduced products or with no added sugar
E 961	Neotame	26		only energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	800	(11)b (49) (50)	only energy-reduced or with no added sugar
E 964	Polyglycitol syrup	200000		only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	10		only energy-reduced or with no added sugar
(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
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(25):The quantities of each of the colours E 122 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
(60):Expressed as steviol equivalents
(75):Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
04	Fruit and vegetables
04.1	Unprocessed fruit and vegetables
04.1.1	Entire fresh fruit and vegetables
E 172	Iron oxides and hydroxides	6		only as a contrast enhancer for marking citrus fruit, melons and pomegranates in order to:repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,and/orprovide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcodePeriod of application:From 24 June 2013.
E 200-202	Sorbic acid – potassium sorbate	20		only surface treatment of unpeeled fresh citrus fruit
E 220-228	Sulphur dioxide — sulphites	10	(3)	only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)
E 220-228	Sulphur dioxide — sulphites	100	(3)	only vacuum-packed sweetcorn
E 445	Glycerol esters of wood rosins	50		only surface treatment of citrus fruit
E 464	Hydroxypropyl methyl cellulose	10		only for citrus fruit, melons and pomegranates in order to:repeat all or some of the mandatory information particulars required by the Union legislation and/or national law,and/orprovide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcodePeriod of application:From 24 June 2013.
E 471	Mono- and diglycerides of fatty acids	quantum satis		only for the surface treatment of citrus fruit, melons, pineapples, bananas, papayas, mangoes, avocados, pomegranates, passion fruit, kiwis and cassavas
E 473-474	Sucrose esters of fatty acids — sucroglycerides	quantum satis	(1)	only fresh fruits, surface treatment
E 901	Beeswax, white and yellow	quantum satis		only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, bananas, mangoes, avocados and pomegranates and as glazing agent on nutsPeriod of application as regards bananas, mangoes, avocados and pomegranates:From 25 December 2012
E 902	Candelilla wax	quantum satis		only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts
E 903	Carnauba wax	200		only for the surface treatment of citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados, papayas and cassavas and, as glazing agent, on nuts
E 904	Shellac	quantum satis		only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nutsPeriod of application as regards pomegranates, mangoes, avocados and papayas:From 25 December 2012.
E 905	Microcrystalline wax	quantum satis		only for the surface treatment of fruit: melons, papayas, mangoes, avocados and pineapplesPeriod of application pineapples:From 25 December 2012
E 912	Montan acid esters	quantum satis		only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
E 914	Oxidised polyethylene wax	quantum satis		only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
(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	Sulphur dioxide — sulphites	50	(3)	only peeled potatoes
E 220-228	Sulphur dioxide — sulphites	300	(3)	only onion, garlic and shallot pulp
E 220-228	Sulphur dioxide — sulphites	800	(3)	only horseradish pulp
E 296	Malic acid	quantum satis		only prepacked unprocessed and peeled potatoes only
E 300	Ascorbic acid	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, prepacked unprocessed and peeled potatoes and prepacked white vegetables intended for further processing, including heat treatment, prior to consumption
E 301	Sodium ascorbate	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 302	Calcium ascorbate	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 330	Citric acid	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, prepacked unprocessed and peeled potatoes and prepacked white vegetables intended for further processing, including heat treatment, prior to consumption
E 331	Sodium citrates	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 332	Potassium citrates	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 333	Calcium citrates	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 401	Sodium alginate	2400	(82)	only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer
E 501	Potassium carbonate	quantum satis		only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
(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
(82):May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food.
04.1.3	Frozen fruit and vegetables
E 220-228	Sulphur dioxide — sulphites	50	(3)	only white vegetables including mushrooms and white pulses
E 220-228	Sulphur dioxide — sulphites	100	(3)	only frozen and deep-frozen potatoes
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
(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
04.2	Processed fruit and vegetables
04.2.1	Dried fruit and vegetables
Group I	Additives			E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion
E 101	Riboflavins	quantum satis		only preserves of red fruit
E 120	Carminic acid, Carmine	200	(34)	only preserves of red fruit
E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
E 124	Ponceau 4R, Cochineal Red A	200	(34)	only preserves of red fruit
E 129	Allura Red AG	200	(34)	only preserves of red fruit
E 131	Patent Blue V	200	(34)	only preserves of red fruit
E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
E 150a-d	Caramels	quantum satis		only preserves of red fruit
E 160a	Carotenes	quantum satis		only preserves of red fruit
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
E 162	Beetroot Red, betanin	quantum satis		only preserves of red fruit
E 163	Anthocyanins	quantum satis		only preserves of red fruit
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only dried fruit
E 220-228	Sulphur dioxide — sulphites	50	(3)	only dried coconut
E 220-228	Sulphur dioxide — sulphites	50	(3)	only white vegetables, processed, including pulses
E 220-228	Sulphur dioxide — sulphites	100	(3)	only dried mushrooms
E 220-228	Sulphur dioxide — sulphites	150	(3)	only dried ginger
E 220-228	Sulphur dioxide — sulphites	200	(3)	only dried tomatoes
E 220-228	Sulphur dioxide — sulphites	400	(3)	only white vegetables, dried
E 220-228	Sulphur dioxide — sulphites	500	(3)	only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs
E 220-228	Sulphur dioxide — sulphites	600	(3)	only dried apples and pears
E 220-228	Sulphur dioxide — sulphites	1000	(3)	only dried bananas
E 220-228	Sulphur dioxide — sulphites	2000	(3)	only dried apricots, peaches, grapes, prunes, and figs
E 907	Hydrogenated poly-1-decene	2000		only dried fruit as glazing agent
(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
(34):Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
04.2.2	Fruit and vegetables in vinegar, oil, or brine
Group I	Additives
E 101	Riboflavins	quantum satis		only preserves of red fruit
E 120	Carminic acid, Carmine	200	(34)	only preserves of red fruit
E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
E 124	Ponceau 4R, Cochineal Red A	200	(34)	only preserves of red fruit
E 129	Allura Red AG	200	(34)	only preserves of red fruit
E 131	Patent Blue V	200	(34)	only preserves of red fruit
E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
E 150a-d	Caramels	quantum satis		only preserves of red fruit
E 160a	Carotenes	quantum satis		only preserves of red fruit
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
E 162	Beetroot Red, betanin	quantum satis		only preserves of red fruit
E 163	Anthocyanins	quantum satis		only preserves of red fruit
E 101	Riboflavins	quantum satis		only vegetables (excluding olives)
E 140	Chlorophylls, Chlorophyllins	quantum satis		only vegetables (excluding olives)
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only vegetables (excluding olives)
E 150a-d	Caramels	quantum satis		only vegetables (excluding olives)
E 160a	Carotenes	quantum satis		only vegetables (excluding olives)
E 162	Beetroot Red, betanin	quantum satis		only vegetables (excluding olives)
E 163	Anthocyanins	quantum satis		only vegetables (excluding olives)
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2000	(1) (2)	only vegetables (excluding olives)
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only olives and olive-based preparations
E 210-213	Benzoic acid — benzoates	500	(1) (2)	only olives and olive-based preparations
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)	only olives and olive-based preparations
E 220-228	Sulphur dioxide — sulphites	100	(3)	except olives and golden peppers in brine
E 220-228	Sulphur dioxide — sulphites	500	(3)	only golden peppers in brine
E 579	Ferrous gluconate	150	(56)	only olives darkened by oxidation
E 585	Ferrous lactate	150	(56)	only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation
E 950	Acesulfame K	200		only sweet-sour preserves of fruit and vegetables
E 951	Aspartame	300		only sweet-sour preserves of fruit and vegetables
E 954	Saccharin and its Na, K and Ca salts	160	(52)	only sweet-sour preserves of fruit and vegetables
E 955	Sucralose	180		only sweet-sour preserves of fruit and vegetables
E 959	Neohesperidine DC	100		only sweet-sour preserves of fruit and vegetables
E 960a – 960d	Steviol glycosides	100	(1) (60)	only sweet-sour preserves of fruit and vegetables
E 961	Neotame	10		only sweet-sour preserves of fruit and vegetables
E 962	Salt of aspartame-acesulfame	200	(11)a (49) (50)	only sweet-sour preserves of fruit and vegetables
E 969	Advantame	3		only sweet-sour preserves of fruit and vegetables
(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
(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 129, E 131 and 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
(60):Expressed as steviol equivalents
04.2.3	Canned or bottled fruit and vegetables
E 101	Riboflavins	quantum satis		only preserves of red fruit
E 120	Carminic acid, Carmine	200	(34)	only preserves of red fruit
E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
E 124	Ponceau 4R, Cochineal Red A	200	(34)	only preserves of red fruit
E 129	Allura Red AG	200	(34)	only preserves of red fruit
E 131	Patent Blue V	200	(34)	only preserves of red fruit
E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
E 150a-d	Caramels	quantum satis		only preserves of red fruit
E 160a	Carotenes	quantum satis		only preserves of red fruit
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
E 162	Beetroot Red, betanin	quantum satis		only vegetables (excluding olives)
E 163	Anthocyanins	quantum satis		only preserves of red fruit
E 102	Tartrazine	100		only processed mushy and garden peas (canned)
E 133	Brilliant Blue FCF	20		only processed mushy and garden peas (canned)
E 142	Green S	10		only processed mushy and garden peas (canned)
E 127	Erythrosine	200		only cocktail cherries and candied cherries
E 127	Erythrosine	150		only bigareaux cherries in syrup and in cocktails
E 220-228	Sulphur dioxide — sulphites	50	(3)	only white vegetables, including pulses and processed mushrooms
E 220-228	Sulphur dioxide — sulphites	250	(3)	only bottled, sliced lemon
E 220-228	Sulphur dioxide — sulphites	100	(3)	only bottled whiteheart cherries; vacuum-packed sweetcorn
E 260	Acetic acid	quantum satis
E 261	Potassium acetates	quantum satis		Period of application:From 6 February 2013
E 262	Sodium acetates	quantum satis
E 263	Calcium acetate	quantum satis
E 267	Buffered vinegar	quantum satis
E 270	Lactic acid	quantum satis
E 296	Malic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 325	Sodium lactate	quantum satis
E 326	Potassium lactate	quantum satis
E 327	Calcium lactate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis	9000	(98)
E 335	Sodium tartrates	quantum satis	9000	(51) (98)
E 336	Potassium tartrates	quantum satis	9000	(51) (98)
E 337	Sodium potassium tartrate	quantum satis	9000	(51) (98)
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	250		only pulses, legumes, mushrooms and artichokes
E 410	Locust bean gum	quantum satis		only chestnuts in liquid
E 412	Guar gum	quantum satis		only chestnuts in liquid
E 415	Xanthan gum	quantum satis		only chestnuts in liquid
E 509	Calcium chloride	quantum satis
E 512	Stannous chloride	25	(55)	only white asparagus
E 575	Glucono-delta-lactone	quantum satis
E 579	Ferrous gluconate	150	(56)	only olives darkened by oxidation
E 585	Ferrous lactate	150	(56)	only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation
E 900	Dimethyl polysiloxane	10
E 950	Acesulfame K	350		only fruit energy-reduced or with no added sugar
E 951	Aspartame	1000		only fruit energy-reduced or with no added sugar
E 952	Cyclamic acid and its Na and Ca salts	1000	(51)	only fruit energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	200	(52)	only fruit energy-reduced or with no added sugar
E 955	Sucralose	400		only fruit energy-reduced or with no added sugar
E 959	Neohesperidine DC	50		only fruit energy-reduced or with no added sugar
E 961	Neotame	32		only fruit energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only fruit energy-reduced or with no added sugar
E 969	Advantame	10		only fruit energy-reduced or with no added sugar
(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):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 129, E 131 and 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
(55):Expressed as Sn
(56):Expressed as Fe
(98):Maximum individually or for the combination of E 334–337
04.2.4	Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1	Fruit and vegetable preparations excluding compote
Group I	Additives
Group II	Colours at quantum satis	quantum satis		only mostarda di frutta
Group III	Colours with combined maximum limit	200		only mostarda di frutta
Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks
E 100	Curcumin	50		Only seaweed based fish roe analogues
E 101	Riboflavins	quantum satis		only preserves of red fruit
E 101	Riboflavins	quantum satis		Only seaweed based fish roe analogues
E 104	Quinoline Yellow	30	(61)	Only mostarda di frutta
E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	Only mostarda di frutta
E 120	Carminic acid, Carmine	100		Only seaweed based fish roe analogues
E 120	Carminic acid, Carmine	200	(34)	only preserves of red fruit
E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
E 124	Ponceau 4R, Cochineal Red A	200	(34)	only preserves of red fruit
E 124	Ponceau 4R, Cochineal Red A	20	(61)	Only mostarda di frutta
E 129	Allura Red AG	200	(34)	only preserves of red fruit
E 131	Patent Blue V	200	(34)	only preserves of red fruit
E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		Only seaweed based fish roe analogues
E 150a	Plain caramels	quantum satis		Only seaweed based fish roe analogues
E 150a-d	Caramels	quantum satis		only preserves of red fruit
E 153	Vegetable carbon	quantum satis		Only seaweed based fish roe analogues
E 160a	Carotenes	quantum satis		only preserves of red fruit
E 160a	Carotenes	quantum satis		Only seaweed based fish roe analogues
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		Only seaweed based fish roe analogues
E 160e	Beta-apo-8’-carotenal (C 30)	100		Only seaweed based fish roe analogues
E 162	Beetroot Red, betanin	quantum satis		only vegetables (excluding olives)
E 162	Beetroot Red, betanin	quantum satis		Only seaweed based fish roe analogues
E 163	Anthocyanins	quantum satis		only preserves of red fruit
E 163	Anthocyanins	quantum satis		Only seaweed based fish roe analogues
E 171	Titanium dioxide	quantum satis		Only seaweed based fish roe analogues
E 172	Iron oxides and hydroxides	quantum satis		Only seaweed based fish roe analogues
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only fruit and vegetable preparations including seaweed-based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled
E 210-213	Benzoic acid — benzoates	500	(1) (2)	only seaweed preparations, olives and olive-based preparations
E 210-213	Benzoic acid — benzoates	2000	(1) (2)	only cooked red beet
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)	only olive-based preparations
E 220-228	Sulphur dioxide — sulphites	50	(3)	only processed white vegetables and mushrooms
E 334–337 and E 354	Tartaric acid – tartrates	3000	(1) (2)
E 220-228	Sulphur dioxide — sulphites	100	(3)	only rehydrated dried fruit and lychees, mostarda di frutta
E 220-228	Sulphur dioxide — sulphites	300	(3)	only onion, garlic and shallot pulp
E 220-228	Sulphur dioxide — sulphites	800	(3)	only horseradish pulp
E 220-228	Sulphur dioxide — sulphites	800	(3)	only jellying fruit extract, liquid pectin for sale to the final consumer
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	800	(1) (4)	only fruit preparations
E 338 - 452	Phosphoric acid – phosphates – di-, tri- and polyphosphates	1000	(1) (4)	Only seaweed based fish roe analogues
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	4000	(1) (4)	only glazings for vegetable products
E 392	Extracts of rosemary	200	(46)	Only seaweed based fish roe analogues
E 405	Propane-1, 2-diol alginate	5000
E 432-436	Polysorbates	500	(1)	only coconut milkPeriod of application:From 23 July 2012
E 481-482	Stearoyl-2-lactylates	2000	(1)	only mostarda di frutta
E 950	Acesulfame K	350		only energy-reduced
E 951	Aspartame	1000		only energy-reduced
E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only energy-reduced
E 954	Saccharin and its Na, K and Ca salts	50	(52)	Only seaweed based fish roe analogues
E 954	Saccharin and its Na, K and Ca salts	200	(52)	only energy-reduced
E 955	Sucralose	400		only energy-reduced
E 959	Neohesperidine DC	50		only energy-reduced
E 960a – 960d	Steviol glycosides	200	(1) (60)	only energy-reduced
E 961	Neotame	32		only energy-reduced
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced
E 969	Advantame	10		only energy-reduced
(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
(4):The maximum level is expressed as P₂O₅
(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 129, E 131 and E 133
(46):As the sum of carnosol and carnosic acid
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
04.2.4.2	Compote, excluding products covered by category 16
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 440	Pectins	quantum satis		only fruit compote other than apple
E 509	Calcium chloride	quantum satis		only fruit compote other than apple
04.2.5	Jam, jellies and marmalades and similar products
04.2.5.1	Extra jam and extra jelly as defined by Directive 2001/113/EC
Group IV	Polyols	quantum satis		only energy-reduced jams, jellies, marmalades or with no added sugar
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)	only low-sugar and similar low calorie or sugar-free products, mermeladas
E 210-213	Benzoic acid — benzoates	500	(1) (2)	only low-sugar and similar low calorie or sugar-free products, mermeladas
E 220-228	Sulphur dioxide — sulphites	100	(3)	only jams, jellies and mermelades made with sulphited fruit
E 270	Lactic acid	quantum satis
E 296	Malic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 327	Calcium lactate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis
E 335	Sodium tartrates	quantum satis
E 350	Sodium malates	quantum satis
E 440	Pectins	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 950	Acesulfame K	1000		only energy-reduced jams jellies and marmalades
E 951	Aspartame	1000		only energy-reduced jams jellies and marmalades
E 952	Cyclamic acid and its Na and Ca salts	1000		only energy-reduced jams jellies and marmalades
E 954	Saccharin and its Na, K and Ca salts	200	(51)	only energy-reduced jams jellies and marmalades
E 955	Sucralose	400	(52)	only energy-reduced jams jellies and marmalades
E 959	Neohesperidine DC	50		only energy-reduced jams jellies and marmalades
E 960a – 960d	Steviol glycosides	200	(1) (60)	only energy-reduced jams jellies and marmalades
E 961	Neotame	32		only energy-reduced jams jellies and marmalades
E 961	Neotame	2		only energy-reduced jams jellies and marmalades, as flavour enhancer
E 962	Salt of aspartame-acesulfame	1000	(11)b (49) (50)	only energy-reduced jams jellies and marmalades
E 964	Polyglycitol syrup	500000		only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	10		only energy-reduced jams jellies and marmalades
(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
(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
(60):Expressed as steviol equivalents
04.2.5.2	Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC
Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
E 100	Curcumin	quantum satis		except chestnut purée
E 104	Quinoline Yellow	100	(31)	except chestnut purée
E 110	Sunset Yellow FCF/Orange Yellow S	100	(31)	except chestnut purée
E 120	Carminic acid, Carmine	100	(31)	except chestnut pureePeriod of application:until 31 July 2014
E 120	Carminic acid, Carmine	100	(31) (66)	except chestnut pureePeriod of application:from 1 August 2014
E 124	Ponceau 4R, Cochineal Red A	100	(31)	except chestnut purée
E 140	Chlorophylls, Chlorophyllins	quantum satis		except chestnut purée
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		except chestnut purée
E 142	Green S	100	(31)	except chestnut purée
E 150a-d	Caramels	quantum satis		except chestnut purée
E 160a	Carotenes	quantum satis		except chestnut purée
E 160b(i)	Annatto bixin	20	(94)	except chestnut purée
E 160b(ii)	Annatto norbixin	20	(94)	except chestnut purée
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		except chestnut purée
E 160d	Lycopene	10	(31)	except chestnut purée
E 161b	Lutein	100	(31)	except chestnut purée
E 162	Beetroot Red, betanin	quantum satis		except chestnut purée
E 163	Anthocyanins	quantum satis		except chestnut purée
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)	only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas
E 210-213	Benzoic acid — benzoates	500	(1) (2)	only low-sugar and similar low calorie or sugar-free products, mermeladas
E 220-228	Sulphur dioxide — sulphites	50	(3)
E 220-228	Sulphur dioxide — sulphites	100	(3)	only jams, jellies and marmalades made with sulphited fruit
E 270	Lactic acid	quantum satis
E 296	Malic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 327	Calcium lactate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis
E 335	Sodium tartrates	quantum satis
E 350	Sodium malates	quantum satis
E 400-404	Alginic acid — alginates	10000	(32)
E 406	Agar	10000	(32)
E 407	Carrageenan	10000	(32)
E 410	Locust bean gum	10000	(32)
E 412	Guar gum	10000	(32)
E 415	Xanthan gum	10000	(32)
E 418	Gellan gum	10000	(32)
E 440	Pectins	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 493	Sorbitan monolaurate	25		only jelly marmalade
E 509	Calcium chloride	quantum satis
E 524	Sodium hydroxide	quantum satis
E 900	Dimethyl polysiloxane	10
E 950	Acesulfame K	1000		only energy-reduced jams, jellies and marmalades
E 951	Aspartame	1000		only energy-reduced jams, jellies and marmalades
E 952	Cyclamic acid and its Na and Ca salts	1000	(51)	only energy-reduced jams, jellies and marmalades
E 954	Saccharin and its Na, K and Ca salts	200	(52)	only energy-reduced jams, jellies and marmalades
E 955	Sucralose	400		only energy-reduced jams, jellies and marmalades
E 959	Neohesperidine DC	50		only energy-reduced jams, jellies and marmalades
E 959	Neohesperidine DC	5		only fruit jellies as flavour enhancer
E 960a – 960d	Steviol glycosides	200	(1) (60)	only energy-reduced jams jellies and marmalades
E 961	Neotame	32		only energy-reduced jams, jellies and marmalades
E 961	Neotame	2		only energy-reduced jams jellies and marmalades, as flavour enhancer
E 962	Salt of aspartame-acesulfame	1000	(11)b (49) (50)	only energy-reduced jams, jellies and marmalades
E 964	Polyglycitol syrup	500000		only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	10		only energy-reduced jams, jellies and marmalades
(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
(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 120, 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
(60):Expressed as steviol equivalents
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
04.2.5.3	Other similar fruit or vegetable spreads
Group II	Colours at quantum satis			except crème de pruneaux
Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
E 100	Curcumin	quantum satis		except crème de pruneaux
E 104	Quinoline Yellow	100	(31)	except crème de pruneaux
E 110	Sunset Yellow FCF/Orange Yellow S	100	(31)	except crème de pruneaux
E 120	Carminic acid, Carmine	100	(31)	except crème de pruneaux
E 124	Ponceau 4R, Cochineal Red A	100	(31)	except crème de pruneaux
E 142	Green S	100	(31)	except crème de pruneaux
E 160b(i)	Annatto bixin	20	(94)	except crème de pruneaux
E 160b(ii)	Annatto norbixin	20	(94)	except crème de pruneaux
E 160d	Lycopene	10	(31)	except crème de pruneaux
E 161b	Lutein	100	(31)	except crème de pruneaux
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)	other fruit-based spreads, mermeladas
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1500	(1) (2)	only marmelada
E 210-213	Benzoic acid — benzoates	500	(1) (2)	other fruit-based spreads, mermeladas
E 210-213	Benzoic acid — benzoates	1000	(1) (2)	only dulce de membrillo
E 220-228	Sulphur dioxide — sulphites	50	(3)
E 270	Lactic acid	quantum satis
E 296	Malic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 327	Calcium lactate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis
E 335	Sodium tartrates	quantum satis
E 350	Sodium malates	quantum satis
E 400-404	Alginic acid — alginates	10000	(32)
E 406	Agar	10000	(32)
E 407	Carrageenan	10000	(32)
E 410	Locust bean gum	10000	(32)
E 412	Guar gum	10000	(32)
E 415	Xanthan gum	10000	(32)
E 418	Gellan gum	10000	(32)
E 440	Pectins	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 509	Calcium chloride	quantum satis
E 524	Sodium hydroxide	quantum satis
E 900	Dimethyl polysiloxane	10
E 950	Acesulfame K	1000		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 951	Aspartame	1000		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 952	Cyclamic acid and its Na and Ca salts	500	(51)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	200	(52)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 955	Sucralose	400		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 959	Neohesperidine DC	50		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 960a – 960d	Steviol glycosides	200	(1) (60)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 961	Neotame	32		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	1000	(11)b (49) (50)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
E 964	Polyglycitol syrup	500000		only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	10		only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
(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
(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 120, 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
(60):Expressed as steviol equivalents
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
04.2.5.4	Nut butters and nut spreads
Group I	Additives
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (41)	only processed nuts
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1), (4)	only spreadable fats excluding butter
E 392	Extracts of rosemary	200	(41) (46)
(1):The additives may be added individually or in combination
(4):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	Additives
E 100	Curcumin	quantum satis		only dried potato granules and flakes
E 101	Riboflavins	quantum satis		only dried potato granules and flakes
E 160a	Carotenes	quantum satis		only dried potato granules and flakes
E 160b(i)	Annatto bixin	10	(94)	only dried potato granules and flakes
E 160b(ii)	Annatto norbixin	10	(94)	only dried potato granules and flakes
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only potato dough and pre-fried potato slices
E 220-228	Sulphur dioxide — sulphites	400	(3)	only dehydrated potatoes products
E 220-228	Sulphur dioxide — sulphites	100	(3)
E 310-320	Propyl gallate, TBHQ and BHA	25	(1)	only dehydrated potatoes
E 334–337 and E 354	Tartaric acid – tartrates	240	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	including pre-fried frozen en deep-frozen potatoes
E 392	Extracts of rosemary	200	(46)	only dehydrated potatoes products
E 426	Soybean hemicellulose	10000		only prepacked processed potato products
(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
(4):The maximum level is expressed as P₂O₅
(46):As the sum of carnosol and carnosic acid
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
05	Confectionery
05.1	Cocoa and Chocolate products as covered by Directive 2000/36/EC
Group I	Additives			only energy-reduced or with no added sugar
Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
E 170	Calcium carbonate	70000	(*)
E 322	Lecithins	quantum satis
E 322a	Oat lecithin	20000
E 330	Citric acid	5000
E 330	Citric acid	10000		only milk chocolate
E 334	Tartaric acid (L(+)-)	5000
E 414	Gum arabic (acacia gum)	quantum satis		as glazing agent only
E 422	Glycerol	quantum satis
E 440	Pectins	quantum satis		as glazing agent only
E 442	Ammonium phosphatides	10000
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 476	Polyglycerol polyricinoleate	5000
E 492	Sorbitan tristearate	10000
E 500-504	Carbonates	70000	(*)
E 524-528	Hydroxides	70000	(*)
E 530	Magnesium oxide	70000	(*)
E 901	Beeswax, white and yellow	quantum satis		as glazing agent only
E 902	Candelilla wax	quantum satis		as glazing agent only
E 903	Carnauba wax	500		as glazing agent only
E 904	Shellac	quantum satis		as glazing agent only
E 950	Acesulfame K	500		only energy-reduced or with no added sugar
E 951	Aspartame	2000		only energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	500	(52)	only energy-reduced or with no added sugar
E 955	Sucralose	800		only energy-reduced or with no added sugar
E 957	Thaumatin	50		only energy-reduced or with no added sugar
E 959	Neohesperidine DC	100		only energy-reduced or with no added sugar
E 960a – 960d	Steviol glycosides	270	(1) (60)	only energy-reduced or with no added sugars
E 961	Neotame	65		only energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only energy-reduced or with no added sugar
E 964	Polyglycitol syrup	200000		only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	20		only energy-reduced or with no added sugars
(*)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
(60):Expressed as steviol equivalents
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 mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups 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
Group II	Colours at quantum satis	quantum satis		Period of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(72)	Period of application:from 1 August 2014
Group III	Colours with combined maximum limit	300	(25)	except candied fruit and vegetablesPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	300	(25) (72)	except candied fruit and vegetablesPeriod of application:from 1 August 2014
Group III	Colours with combined maximum limit	200		only candied fruit and vegetablesPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	200	(72)	only candied fruit and vegetablesPeriod of application:from 1 August 2014
Group IV	Polyols	quantum satis		only with no added sugar
Group IV	Polyols	quantum satis		only starch-based confectionery energy-reduced or with no added sugar
Group IV	Polyols	quantum satis		only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar
Group IV	Polyols	quantum satis		only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar
Group IV	Polyols	quantum satis		only for crystallised fruit, energy-reduced or with no added sugar
Group IV	Polyols	quantum satis		only hard candies and lollies, chewy candies, fruit gums and foam sugar products/marshmallows, liquorice, nougat, marzipan, breath freshening micro-sweets and strongly flavoured freshening throat pastilles, energy-reduced or with no added sugar
E 104	Quinoline Yellow	30	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 104	Quinoline Yellow	30	(61)	only candied fruit and vegetables
E 104	Quinoline Yellow	300	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)	only candied fruit and vegetables
E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 124	Ponceau 4R, Cochineal Red A	20	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 124	Ponceau 4R, Cochineal Red A	10	(61)	only candied fruit and vegetables
E 124	Ponceau 4R, Cochineal Red A	50	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
E 160b(i)	Annatto bixin	30	(94)
E 160b(ii)	Annatto norbixin	25	(94)
E 160d	Lycopene	30
E 173	Aluminium	quantum satis		only external coating of sugar confectionery for the decoration of cakes and pastriesPeriod of application:until 1 February 2014
E 174	Silver	quantum satis		only external coating of confectionery
E 175	Gold	quantum satis		only external coating of confectionery
E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	1500	(1) (2) (5)	except candied, crystallized or glacé fruit and vegetables
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)	only candied, crystallized or glacé fruit and vegetables
E 220-228	Sulphur dioxide — sulphites	100	(3)	only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel
E 220-228	Sulphur dioxide — sulphites	50	(3)	only glucose syrup-based confectionery (carry over from the glucose syrup only)
E 297	Fumaric acid	1000		only sugar confectionery
E 334–337 and E 354	Tartaric acid – tartrates	25000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	only sugar confectionery, except candied fruit
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	800	(1) (4)	only candied fruit
E 405	Propane-1, 2-diol alginate	1500		only sugar confectionery
E 426	Soybean hemicellulose	10000		only jelly confectionery, except jelly mini-cups
E 432-436	Polysorbates	1000	(1)	only sugar confectionery
E 442	Ammonium phosphatides	10000		only cocoa-based confectionery
E 445	Glycerol esters of wood rosins	320		Only for printing on personalised and/or promotional hard-coated confectionery productsPeriod of application:From 25 June 2012
E 459	Beta-cyclodextrin	quantum satis		only foods in tablet and coated tablet form
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000		only sugar confectionery
E 475	Polyglycerol esters of fatty acids	2000		only sugar confectionery
E 476	Polyglycerol polyricinoleate	5000		only cocoa-based confectionery
E 477	Propane-1,2-diol esters of fatty acids	5000		only sugar confectionery
E 481-482	Stearoyl-2-lactylates	5000	(1)	only sugar confectionery
E 491-495	Sorbitan esters	5000	(1)	only sugar confectionery
E 492	Sorbitan tristearate	10000		only cocoa-based confectionery
E 520-523	Aluminium sulphates	200	(1), (38)	only candied, crystillized or glacé fruit and vegetablesPeriod of application:until 31 January 2014
E 520-523	Aluminium sulphates	200	(1) (38)	only candied cherriesPeriod of application:from 1 February 2014
E 551-559	Silicon dioxide – silicates	quantum satis	(1)	surface treatment onlyPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	quantum satis	(1)	surface treatment onlyPeriod of application:from 1 February 2014
E 900	Dimethyl polysiloxane	10
E 901	Beeswax, white and yellow	quantum satis		as glazing agent only
E 902	Candelilla wax	quantum satis		as glazing agent only
E 903	Carnauba wax	500		as glazing agent only
E 904	Shellac	quantum satis		as glazing agent only
E 905	Microcrystalline wax	quantum satis		surface treatment only
E 907	Hydrogenated poly-1-decene	2000		only as glazing agent for sugar confectionery
E 950	Acesulfame K	500		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 951	Aspartame	2000		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	500		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 955	Sucralose	800		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 957	Thaumatin	50		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 959	Neohesperidine DC	100		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 960a – 960d	Steviol glycosides	270	(1) (60)	only cocoa or dried fruit based, energy reduced or with no added sugar
E 961	Neotame	65		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a	only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 969	Advantame	20		only cocoa or dried fruit based, energy reduced or with no added sugar
E 964	Polyglycitol syrup	200000		only cocoa based energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 964	Polyglycitol syrup	800000		only chewy candy with no added sugarPeriod of application:From 29 November 2012
E 964	Polyglycitol syrup	990000		only hard candy with no added sugarPeriod of application:From 29 November 2012
E 950	Acesulfame K	500		only energy-reduced tablet form confectionery
E 955	Sucralose	200		only energy-reduced tablet form confectionery
E 961	Neotame	15		only energy-reduced tablet form confectionery
E 950	Acesulfame K	1000		only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 951	Aspartame	1000		only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 952	Cyclamic acid and its Na and Ca salts	500	(51)	only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	200	(52)	only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 955	Sucralose	400		only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 959	Neohesperidine DC	50		only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 960a – 960d	Steviol glycosides	330	(1) (60)	only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar
E 961	Neotame	32		only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	1000	(11)b (49) (50)	only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 969	Advantame	10		only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar
E 950	Acesulfame K	1000		only starch-based confectionery energy-reduced or with no added sugar
E 951	Aspartame	2000		only starch-based confectionery energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	300	(52)	only starch-based confectionery energy-reduced or with no added sugar
E 955	Sucralose	1000		only starch-based confectionery energy-reduced or with no added sugar
E 959	Neohesperidine DC	150		only starch-based confectionery energy-reduced or with no added sugar
E 961	Neotame	65		only starch-based confectionery energy-reduced or with no added sugar
E 969	Advantame	20		only starch based confectionary energy reduced or with no added sugar
E 961	Neotame	3		only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
E 962	Salt of aspartame-acesulfame	1000	(11)a (49) (50)	only starch-based confectionery energy-reduced or with no added sugar
E 964	Polyglycitol syrup	600000		only starch based confectionery energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 950	Acesulfame K	500		only confectionery with no added sugar
E 951	Aspartame	1000		only confectionery with no added sugar
E 954	Saccharin and its Na, K and Ca salts	500	(52)	only confectionery with no added sugar
E 955	Sucralose	1000		only confectionery with no added sugar
E 957	Thaumatin	50		only confectionery with no added sugar
E 959	Neohesperidine DC	100		only confectionery with no added sugar
E 960a – 960d	Steviol glycosides	350	(1) (60)	only confectionery with no added sugarsonly energy-reduced hard confectionery (candies and lollies)only energy-reduced soft confectionery (chewy candies, fruit gums and foam sugar products/marshmallows)only energy-reduced liquoriceonly energy-reduced nougatonly energy-reduced marzipan
E 961	Neotame	32		only confectionery with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only confectionery with no added sugar
E 969	Advantame	10		only confectionary with no added sugar
E 950	Acesulfame K	2500		only breath-freshening micro-sweets, with no added sugar
E 951	Aspartame	6000		only breath-freshening micro-sweets, with no added sugar
E 954	Saccharin and its Na, K and Ca salts	3000	(52)	only breath-freshening micro-sweets, with no added sugar
E 955	Sucralose	2400		only breath-freshening micro-sweets, with no added sugar
E 959	Neohesperidine DC	400		only breath-freshening micro-sweets, with no added sugar
E 960a – 960d	Steviol glycosides	2000	(1) (60)	only breath-freshening micro-sweets, energy-reduced or with no added sugars
E 961	Neotame	200		only breath-freshening micro-sweets, with no added sugar
E 961	Neotame	3		only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer
E 962	Salt of aspartame-acesulfame	2500	(11)a (49) (50)	only breath-freshening micro-sweets, with no added sugar
E 969	Advantame	60		only breath-freshening micro-sweets, with no added sugar
E 951	Aspartame	2000		only strongly flavoured freshening throat pastilles with no added sugar
E 955	Sucralose	1000		only strongly flavoured freshening throat pastilles with no added sugar
E 960a – 960d	Steviol glycosides	670	(1) (60)	only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugars
E 961	Neotame	65		only strongly flavoured freshening throat pastilles with no added sugar
E 969	Advantame	20		only strongly flavoured freshening throat pastilles with no added sugar
E 1204	Pullulan	quantum satis		only breath freshening microsweets in the form of films
(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
(4):The maximum level is expressed as P₂O₅
(5):E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(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 122 and E 155 may not exceed 50 mg/kg or mg/l
(38):Expressed as aluminium
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(72):Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
05.3	Chewing gum
Group I	Additives
Group II	Colours at quantum satis	quantum satis		Period of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(73)	Period of application:from 1 August 2014
Group III	Colours with combined maximum limit	300	(25)	Period of application:until 31 July 2014
Group III	Colours with combined maximum limit	300	(25) (73)	Period of application:from 1 August 2014
Group IV	Polyols	quantum satis		only with no added sugar
E 104	Quinoline Yellow	30	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
E 124	Ponceau 4R, Cochineal Red A	10	(61)
E 160d	Lycopene	300
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1500	(1) (2)
E 297	Fumaric acid	2000
E 310-321	Propyl gallate, TBHQ, BHA and BHT	400	(1)
E 334–337 and E 354	Tartaric acid – tartrates	25000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	quantum satis	(1) (4)
E 392	Extracts of rosemary	200	(46)
E 405	Propane-1, 2-diol alginate	5000
E 416	Karaya gum	5000
E 432-436	Polysorbates	5000	(1)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	10000	(1)
E 475	Polyglycerol esters of fatty acids	5000
E 477	Propane-1,2-diol esters of fatty acids	5000
E 481-482	Stearoyl-2-lactylates	2000	(1)
E 491-495	Sorbitan esters	5000	(1)
E 551	Silicon dioxide	quantum satis		surface treatment only
E 552	Calcium silicate	quantum satis		surface treatment only
E 553a	Magnesium silicate	quantum satis		surface treatment only
E 553b	Talc	quantum satis
E 650	Zinc acetate	1000
E 900	Dimethyl polysiloxane	100
E 901	Beeswax, white and yellow	quantum satis		as glazing agent only
E 902	Candelilla wax	quantum satis		as glazing agent only
E 903	Carnauba wax	1200	(47)	as glazing agent only
E 904	Shellac	quantum satis		as glazing agent only
E 905	Microcrystalline wax	quantum satis		surface treatment only
E 907	Hydrogenated poly-1-decene	2000		as glazing agent only
E 927b	Carbamide	30000		only with no added sugar
E 950	Acesulfame K	800	(12)	only with added sugar or polyols, as flavour enhancer
E 951	Aspartame	2500	(12)	only with added sugar or polyols, as flavour enhancer
E 955	Sucralose	1200	(12)	only with added sugars or polyols, as flavour enhancer
E 959	Neohesperidine DC	150	(12)	only with added sugar or polyols, as flavour enhancer
E 957	Thaumatin	10	(12)	only with added sugar or polyols, as flavour enhancer
E 961	Neotame	3	(12)	only with added sugar or polyols, as flavour enhancer
E 969	Advantame	200		only with added sugars or polyols, as flavour enhancer
E 950	Acesulfame K	2000		only with no added sugar
E 951	Aspartame	5500		only with no added sugar
E 954	Saccharin and its Na, K and Ca salts	1200	(52)	only with no added sugar
E 955	Sucralose	3000		only with no added sugar
E 957	Thaumatin	50		only with no added sugar
E 959	Neohesperidine DC	400		only with no added sugar
E 960a – 960d	Steviol glycosides	3300	(1) (60)	only with no added sugar
E 961	Neotame	250		only with no added sugar
E 962	Salt of aspartame-acesulfame	2000	(11)a (49) (50)	only with no added sugar
E 964	Polyglycitol syrup	200000		Only with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	400		only with no added sugar
E 1518	Glyceryl triacetate (triacetin)	quantum satis
(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
(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 955, 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 122 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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(73):Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
05.4	Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4
Group I	Additives
Group II	Colours at quantum satis	quantum satis		Period of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(73)	Period of application:from 1 August 2014
Group III	Colours with combined maximum limit	500		only decorations, coatings and sauces, except fillingsPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	500	(73)	only decorations, coatings and sauces, except fillingsPeriod of application:from 1 August 2014
Group III	Colours with combined maximum limit	300	(25)	only fillingsPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	300	(25) (73)	only fillingsPeriod of application:from 1 August 2014
Group IV	Polyols	quantum satis		only decorations, coatings and fillings with not added sugar
Group IV	Polyols	quantum satis		only sauces
E 104	Quinoline Yellow	50	(61)	only decorations, coatings and sauces, except fillings
E 104	Quinoline Yellow	50	(61)	only fillings
E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	only decorations, coatings and sauces, except fillings
E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	only fillings
E 124	Ponceau 4R, Cochineal Red A	55	(61)	only decorations, coatings and sauces, except fillings
E 124	Ponceau 4R, Cochineal Red A	55	(61)	only fillings
E 160b(i)	Annatto bixin	80	(94)	only decorations and coatings
E 160b(ii)	Annatto norbixin	20	(94)	only decorations and coatings
E 160d	Lycopene	30		except red coating of hard-sugar coated chocolate confectionery
E 160d	Lycopene	200		only red coating of hard-sugar coated chocolate confectionery
E 173	Aluminium	quantum satis		only external coating of sugar confectionery for the decoration of cakes and pastries
E 174	Silver	quantum satis		only decoration of chocolates
E 175	Gold	quantum satis		only decoration of chocolates
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	1500	(1) (2) (5)
E 220-228	Sulphur dioxide — sulphites	50	(3)	only glucose syrup-based confectionery (carry over from the glucose syrup only)
E 220-228	Sulphur dioxide — sulphites	40	(3)	only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
E 220-228	Sulphur dioxide — sulphites	100	(3)	only fruit fillings for pastries
E 297	Fumaric acid	1000
E 297	Fumaric acid	2500		only fillings and toppings for fine bakery ware
E 334–337 and E 354	Tartaric acid – tartrates	11000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	3000	(1) (4)	only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
E 355-357	Adipic acid — adipates	2000	(1)	only fillings and toppings for fine bakery ware
E 392	Extracts of rosemary	100	(41) (46)	only sauces
E 405	Propane-1, 2-diol alginate	1500
E 405	Propane-1, 2-diol alginate	5000		only fillings, toppings and coatings for fine bakery wares and desserts
E 416	Karaya gum	5000		only fillings, toppings and coatings for fine bakery wares and desserts
E 423	Octenyl succinic acid modified gum arabic	10000	Only icings
E 426	Soybean hemicellulose	10000		only jelly confectionery (other than jelly mini-cups)
E 427	Cassia gum	2500		only fillings toppings and coatings for fine bakery wares and dessert
E 432-436	Polysorbates	1000	(1)
E 442	Ammonium phosphatides	10000		only cocoa-based confectionery
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000
E 475	Polyglycerol esters of fatty acids	2000
E 476	Polyglycerol polyricinoleate	5000		only cocoa-based confectionery
E 477	Propane-1,2-diol esters of fatty acids	5000
E 477	Propane-1,2-diol esters of fatty acids	30000		only whipped dessert toppings other than cream
E 481-482	Stearoyl-2-lactylates	5000	(1)
E 491-495	Sorbitan esters	5000	(1)
E 492	Sorbitan tristearate	10000		only cocoa-based confectionery
E 551-559	Silicon dioxide – silicates	quantum satis		surface treatment onlyPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	quantum satis		surface treatment onlyPeriod of application:from 1 February 2014
E 900	Dimethyl polysiloxane	10
E 901	Beeswax, white and yellow	quantum satis		as glazing agent only
E 902	Candelilla wax	quantum satis		as glazing agent only
E 903	Carnauba wax	500		as glazing agent only
E 903	Carnauba wax	200		as glazing agent only for small fine bakery wares, coated with chocolate
E 904	Shellac	quantum satis		as glazing agent only
E 905	Microcrystalline wax	quantum satis		surface treatment only
E 907	Hydrogenated poly-1-decene	2000		as glazing agent only
E 950	Acesulfame K	1000		only starch-based confectionery energy-reduced or with no added sugar
E 951	Aspartame	2000		only starch-based confectionery energy-reduced or with no added sugar
E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only flavoured cream spray cans energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	300	(52)	only starch-based confectionery energy-reduced or with no added sugar
E 955	Sucralose	1000		only starch-based confectionery energy-reduced or with no added sugar
E 959	Neohesperidine DC	150		only starch-based confectionery energy-reduced or with no added sugar
E 961	Neotame	65		only starch-based confectionery energy-reduced or with no added sugar
E 961	Neotame	3		only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
E 962	Salt of aspartame-acesulfame	1000	(11)a (49) (50)	only starch-based confectionery energy-reduced or with no added sugar
E 969	Advantame	20		only starch based confectionary energy reduced or with no added sugar
E 950	Acesulfame K	500		only confectionery with no added sugar
E 951	Aspartame	1000		only confectionery with no added sugar
E 954	Saccharin and its Na, K and Ca salts	500	(52)	only confectionery with no added sugar
E 955	Sucralose	1000		only confectionery with no added sugar
E 957	Thaumatin	50		only confectionery with no added sugar
E 959	Neohesperidine DC	100		only confectionery with no added sugar
E 960a – 960d	Steviol glycosides	330	(1) (60)	only confectionary with no added sugar
E 961	Neotame	32		only confectionery with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only confectionery with no added sugar
E 969	Advantame	10		only confectionary with no added sugar
E 950	Acesulfame K	500		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 951	Aspartame	2000		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	500	(52)	only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 955	Sucralose	800		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 957	Thaumatin	50		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 959	Neohesperidine DC	100		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 960a – 960d	Steviol glycosides	270	(1) (60)	only cocoa or dried fruit based, energy reduced or with no added sugar
E 961	Neotame	65		only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 969	Advantame	20		only cocoa or dried fruit based, energy reduced or with no added sugar
E 950	Acesulfame-K	350		only sauces
E 951	Aspartame	350		only sauces
E 954	Saccharin and its Na, K and Ca salts	160	(52)	only sauces
E 955	Sucralose	450		only sauces
E 959	Neohesperidine DC	50		only sauces
E 961	Neotame	12		only sauces
E 961	Neotame	2		only sauces as flavour enhancer
E 962	Salt of aspartame-acesulfame	350	(11)b (49) (50)	only sauces
E 969	Advantame	4		only sauces
(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
(4):The maximum level is expressed as P₂O₅
(5):E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(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
(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
(25):The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(73):Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
06	Cereals and cereal products
06.1	Whole, broken, or flaked grain
E 220-228	Sulphur dioxide — sulphites	30	(3)	only sago and pearl barley
E 553b	Talc	quantum satis		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	Flours and other milled products and starches
06.2.1	Flours
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2500	(1) (4)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20000	(1) (4)	only self-raising flour
E 450 (ix)	Magnesium dihydrogen diphosphate	15000	(4)(81)	Only self raising flour
E 300	Ascorbic acid	quantum satis
E 920	L-cysteine	quantum satis
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(81):The total amount of phosphates shall not exceed the maximum level for E 338 - 452
06.2.2	Starches
Group I	Additives
E 220-228	Sulphur dioxide — sulphites	50	(3)	excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods
(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
06.3	Breakfast cereals
Group I	Additives
Group II	Colours at quantum satis	quantum satis		only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals
Group IV	Polyols	quantum satis		only breakfast cereals or cereal-based products, energy-reduced or with no added sugar
E 120	Carminic acid, Carmine	200	(53)	only fruit-flavoured breakfast cereals
E 150c	Ammonia caramel	quantum satis		only extruded puffed and or fruit-flavoured breakfast cereals
E 160a	Carotenes	quantum satis		only extruded puffed and or fruit-flavoured breakfast cereals
E 160b(ii)	Annatto norbixin	20		only extruded puffed and or fruit-flavoured breakfast cereals
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only extruded puffed and or fruit-flavoured breakfast cereals
E 162	Beetroot Red, betanin	200	(53)	only fruit-flavoured breakfast cereals
E 163	Anthocyanins	200	(53)	only fruit-flavoured breakfast cereals
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (13)	only precooked cereals
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
E 475	Polyglycerol esters of fatty acids	10000		only granola-type breakfast cereal
E 481-482	Stearoyl-2-lactylates	5000	(1)
E 950	Acesulfame K	1200		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 951	Aspartame	1000		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 954	Saccharin and its Na, K and Ca salts	100	(52)	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 955	Sucralose	400		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 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
E 960a – 960d	Steviol glycosides	330	(1) (60)	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		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 962	Salt of aspartame-acesulfame	1000	(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 964	Polyglycitol syrup	200000		only breakfast cereals or cereal-based products, energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	10		only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(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
(60):Expressed as steviol equivalents
06.4	Pasta
06.4.1	Fresh pasta
E 267	Buffered vinegar	quantum satis
E 270	Lactic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 322	Lecithins	quantum satis
E 330	Citric acid	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 575	Glucono-delta-lactone	quantum satis
06.4.2	Dry pasta
Group I	Additives			only gluten-free pasta (as food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients) and pasta intended for hypoproteic diets
06.4.3	Fresh pre-cooked pasta
E 267	Buffered vinegar	quantum satis
E 270	Lactic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 322	Lecithins	quantum satis
E 330	Citric acid	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 575	Glucono-delta-lactone	quantum satis
06.4.4	Potato Gnocchi
Group I	Additives			except fresh refrigerated potato gnocchi
E 200 – 202	Sorbic acid – potassium sorbate	1000	(1)
E 267	Buffered vinegar	quantum satis		only fresh refrigerated potato gnocchi
E 270	Lactic acid	quantum satis		only fresh refrigerated potato gnocchi
E 304	Fatty acid esters of ascorbic acid	quantum satis		only fresh refrigerated potato gnocchi
E 330	Citric acid	quantum satis		only fresh refrigerated potato gnocchi
E 334	Tartaric acid (L(+)-)	quantum satis		only fresh refrigerated potato gnocchi
E 471	Mono- and di-glycerides of fatty acids	quantum satis		only fresh refrigerated potato gnocchi
06.4.5	Fillings of stuffed pasta (ravioli and similar)
Group I	Additives
E 200 – 202	Sorbic acid – potassium sorbate	1000	(1) (2)
E 392	Extracts of rosemary	250	(41) (46)	only in fillings of stuffed dry pastaPeriod of application:From 25 December 2012
(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
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
06.5	Noodles
group I	Additives
group II	Colours at quantum satis	quantum satis
E 160b(i)	Annatto bixin	20	(94)
E 160b(ii)	Annatto norbixin	20	(94)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2000	(1) (4)
E 450 (ix)	Magnesium dihydrogen diphosphate	2000	(4)(81)
E 426	Soybean hemicellulose	10000		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
(81):The total amount of phosphates shall not exceed the maximum level for E 338 - 452
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
06.6	Batters
Group I	Additives
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	500		only batters for coating
E 104	Quinoline Yellow	50	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)
E 124	Ponceau 4R, Cochineal Red A	55	(61)
E 160b(i)	Annatto bixin	50	(94)	only batters for coating
E 160b(ii)	Annatto norbixin	50	(94)	only batters for coating
E 160d	Lycopene	30		only batters for coating
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	12000	(1) (4)
E 450 (ix)	Magnesium dihydrogen diphosphate	12000	(4)(81)
E 900	Dimethyl polysiloxane	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
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(81):The total amount of phosphates shall not exceed the maximum level for E 338 - 452
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
06.7	Pre-cooked or processed cereals
Group I	Additives
Group II	Colours at quantum satis	quantum satis
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)	only polenta
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only Semmelknödelteig
E 310-320	Propyl gallate, TBHQ and BHA	200	(1)	only pre-cooked cereals
E 334–337 and E 354	Tartaric acid – tartrates	740	(1) (2)
E 426	Soybean hemicellulose	10000		only prepackaged ready to eat rice and rice products intended for retail sale
E 471	Mono- and diglycerides of fatty acids	quantum satis		only quick-cook rice
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis		only quick-cook rice
E 481-482	Stearoyl-2-lactylates	4000	(2)	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	Bakery wares
07.1	Bread and rolls
Group I	Additives			except products in 7.1.1 and 7.1.2
E 150a-d	Caramels	quantum satis		only malt bread
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale
E 280-283	Propionic acid — propionates	3000	(1) (6)	only prepacked sliced bread and rye bread
E 280-283	Propionic acid — propionates	2000	(1) (6)	only energy-reduced bread; partially baked prepacked bread; prepacked rolls, tortilla and pitta; prepacked pølsebrød, boller and dansk flutes
E 280-283	Propionic acid — propionates	1000	(1) (6)	only prepacked bread
E 334–337 and E 354	Tartaric acid – tartrates	15000	(1) (2)	except products in 7.1.1 and 7.1.2
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20000	(1) (4)	only soda bread
E 450	Diphosphates	12000	(4)	only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products
E 450 (ix)	Magnesium dihydrogen diphosphate	15000	(4)(81)	Only pizza dough (frozen or chilled) and ‘tortilla’
E 481-482	Stearoyl-2-lactylates	3000	(1)	except products in 7.1.1 and 7.1.2
E 483	Stearyl tartrate	4000		except products in 7.1.1 and 7.1.2
(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	Acetic acid	quantum satis
E 261	Potassium acetates	quantum satis		Period of application:From 6 February 2013
E 262	Sodium acetates	quantum satis
E 263	Calcium acetate	quantum satis
E 267	Buffered vinegar	quantum satis
E 270	Lactic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 304	Fatty acid esters of ascorbic acid	quantum satis
E 322	Lecithins	quantum satis
E 325	Sodium lactate	quantum satis
E 326	Potassium lactate	quantum satis
E 327	Calcium lactate	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472e	Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
07.1.2	Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
E 260	Acetic acid	quantum satis
E 261	Potassium acetates	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerekPeriod of application:From 6 February 2013
E 262	Sodium acetates	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 263	Calcium acetate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 267	Buffered vinegar	quantum satis
E 270	Lactic acid	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 302	Calcium ascorbate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 304	Fatty acid esters of ascorbic acid	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 322	Lecithins	quantum satis
E 325	Sodium lactate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 326	Potassium lactate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 327	Calcium lactate	quantum satis		only Friss búzakenyér, fehér és félbarna kenyerek
E 471	Mono- and diglycerides of fatty acids	quantum satis
07.2	Fine bakery wares
Group I	Additives
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	200	(25)	Period of application:until 31 July 2014
Group III	Colours with combined maximum limit	200	(25) (76)	Period of application:from 1 August 2014
Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
E 160b(ii)	Annatto norbixin	10
E 160d	Lycopene	25
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only with a water activity of more than 0,65
E 220-228	Sulphur dioxide — sulphites	50	(3)	only dry biscuits
E 280-283	Propionic acid — propionates	2000	(1) (6)	only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65
E 310-320	Propyl gallate, TBHQ and BHA	200	(1)	only cake mixes
E 334–337 and E 354	Tartaric acid – tartrates	18000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20000	(1) (4)
E 450 (ix)	Magnesium dihydrogen diphosphate	15000	(4)(81)
E 392	Extracts of rosemary	200	(41) (46)
E 405	Propane-1, 2-diol alginate	2000
E 426	Soybean hemicellulose	10000		only prepackaged fine bakery wares intended for retail sale
E 432-436	Polysorbates	3000	(1)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	10000	(1)
E 475	Polyglycerol esters of fatty acids	10000
E 477	Propane-1,2-diol esters of fatty acids	5000
E 481-482	Stearoyl-2-lactylates	5000	(1)
E 483	Stearyl tartrate	4000
E 491-495	Sorbitan esters	10000	(1)
E 541	Sodium aluminium phosphate acidic	1000	(38)	only scones and sponge waresPeriod of application:until 31 January 2014
E 541	Sodium aluminium phosphate acidic	400	(38)	only sponge cakes produced from contrasting coloured segments held together by jam or spreading jelly and encased by a flavoured sugar paste (the maximum limit applies only to the sponge part of the cake)Period of application:from 1 February 2014
E 901	Beeswax, white and yellow	quantum satis		only as glazing agents only for small products of fine bakery wares coated with chocolate
E 902	Candelilla wax	quantum satis		only as glazing agents only for small products of fine bakery wares coated with chocolate
E 903	Carnauba wax	200		only as glazing agents only for small products of fine bakery wares coated with chocolate
E 904	Shellac	quantum satis		only as glazing agents only for small products of fine bakery wares coated with chocolate
E 950	Acesulfame K	2000		only cornets and wafers, for ice-cream, with no added sugar
E 954	Saccharin and its Na, K and Ca salts	800	(52)	only cornets and wafers, for ice-cream, with no added sugar
E 955	Sucralose	800		only cornets and wafers, for ice-cream, with no added sugar
E 959	Neohesperidine DC	50		only cornets and wafers, for ice-cream, with no added sugar
E 961	Neotame	60		only cornets and wafers, for ice-cream, with no added sugar
E 950	Acesulfame K	2000		only essoblaten — wafer paper
E 951	Aspartame	1000		only essoblaten — wafer paper
E 954	Saccharin and its Na, K and Ca salts	800	(52)	only essoblaten — wafer paper
E 955	Sucralose	800		only essoblaten — wafer paper
E 960a – 960d	Steviol glycosides	330	(1) (60)	only essoblaten – wafer paper
E 961	Neotame	60		only essoblaten — wafer paper
E 962	Salt of aspartame-acesulfame	1000	(11)b (49) (50)	only essoblaten — wafer paper
E 969	Advantame	10		only essoblaten — wafer paper
E 950	Acesulfame K	1000		only fine bakery products for special nutritional uses
E 951	Aspartame	1700		only fine bakery products for special nutritional uses
E 952	Cyclamic acid and its Na and Ca salts	1600	(51)	only fine bakery products for special nutritional uses
E 954	Saccharin and its Na, K and Ca salts	170	(52)	only fine bakery products for special nutritional uses
E 955	Sucralose	700		only fine bakery products for special nutritional uses
E 959	Neohesperidine DC	150		only fine bakery products for special nutritional uses
E 961	Neotame	55		only fine bakery products for special nutritional uses
E 962	Salt of aspartame-acesulfame	1000	(11)a (49) (50)	only fine bakery products for special nutritional uses
E 964	Polyglycitol syrup	300000		only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	17		only fine bakery products for special nutritional uses
(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 and 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
(6):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 122 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
(60):Expressed as steviol equivalents
(76):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(81):The total amount of phosphates shall not exceed the maximum level for E 338 - 452
08	Meat
08.1	Unprocessed meat
08.1	Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004
E 129	Allura Red AG	quantum satis		only for the purpose of health marking
E 133	Brilliant Blue FCF	quantum satis		only for the purpose of health marking
E 155	Brown HT	quantum satis		only for the purpose of health marking
08.2	Meat preparations as defined by Regulation (EC) No 853/2004
E 100	Curcumin	20		only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco
E 120	Carminic acid, Carmine	100	(66)	only breakfast sausages with a minimum cereal content of 6 %, 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), merguez type products,salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice
E 129	Allura Red AG	25		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
E 150a-d	Caramels	quantum satis		only breakfast sausages with a minimum cereal content of 6 %, burger meatwith 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), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza frescaand chorizo fresco
E 160b(i)	Annatto bixin	20	(94)	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, themeat 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
E 160b(ii)	Annatto norbixin	20	(94)	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, themeat 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
E 160c	Paprika extract	10		only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap
E 162	Beetroot red	quantum satis		only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco
E 220-228	Sulphur dioxide — sulphites	450	(1) (3)	only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat
E 220-228	Sulphur dioxide — sulphites	450	(1) (3)	only salsicha fresca, longaniza fresca, butifarra fresca
E 249–250	Nitrites	150	(7)	only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowanaPeriod of application: until 9 October 2025
E 249–250	Nitrites	80	(XC) (XD)	only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowanaPeriod of application: from 9 October 2025
E 260	Acetic acid	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 261	Potassium acetates	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 262	Sodium acetates	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 263	Calcium acetate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 267	Buffered vinegar	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 270	Lactic acid	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 300	Ascorbic acid	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 301	Sodium ascorbate	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 302	Calcium ascorbate	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 325	Sodium lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 326	Potassium lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 327	Calcium Lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 330	Citric acid	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 331	Sodium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 332	Potassium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 333	Calcium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	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; Finnish grey salted Christmas ham, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, Bílá klobása, Vinná klobása, Sváteční klobása, Syrová klobása and frozen vertical rotating meat spits made of sheep, lamb, veal and/or beef treated with liquid seasoning or from poultry meat treated with or without liquid seasoning used alone and/or combined as well as sliced and/or minced and designed to be roasted by a food business operator and then consumed by the final consumer
E 401	Sodium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 402	Potassium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 403	Ammonium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 404	Calcium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 407	Carrageenan	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki,
E 407a	Processed euchema seaweed	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 410	Locust bean gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 412	Guar gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 413	Tragacanth	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 415	Xanthan gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 500	Sodium carbonates	quantum satis		only poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice
E 553b	Talc	quantum satis		only surface treatment of sausages
E 1414	Acetylated distarch phosphate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia
E 1442	Hydroxy propyl distarch phosphate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia
(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
(7):Maximum amount that may be added during the manufacturing, expressed as NaNO₂ or NaNO₃
(7):Maximum amount is expressed as Sodium nitrite
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
(XC):The maximum amount that may be added during the manufacturing expressed as NO₂ ion.
(XD):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO₂ ion.
08.3	Meat products
08.3.1	Non-heat–treated meat products
Group I	Additives
E 100	Curcumin	20		only sausages
E 100	Curcumin	quantum satis		only pasturmas
E 101	Riboflavins	quantum satis		only pasturmas
E 110	Sunset yellow FCF/Orange Yellow S	15		only sobrasada
E 120	Carminic acid, Carmine	50		only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.
E 120	Carminic acid, Carmine	100		only sausagesPeriod of application:until 31 July 2014
E 120	Carminic acid, Carmine	100	(66)	only sausagesPeriod of application:from 1 August 2014
E 120	Carminic acid, Carmine	200		only chorizo sausage/salchichon
E 120	Carminic acid, Carmine	quantum satis		only pasturmasPeriod of application:until 31 July 2014
E 120	Carminic acid, Carmine	quantum satis	(66)	only pasturmasPeriod of application:from 1 August 2014
E 124	Ponceau 4R, Cochineal Red A	50		only chorizo sausage/salchichon
E 124	Ponceau 4R, Cochineal Red A	200		only sobrasada
E 150a-d	Caramels	quantum satis		only sausages
E 160a	Carotenes	20		only sausages
E 160b(i)	Annatto bixin	20	(94)	only chorizo sausage, salchichon, pasturmas and sobrasada
E 160b(ii)	Annatto norbixin	20	(94)	only chorizo sausage, salchichon, pasturmas and sobrasada
E 160c	Paprika extract, capsanthin, capsorubin	10		only sausages
E 162	Beetroot Red, betanin	quantum satis		only sausages
E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	quantum satis	(1) (2)	only surface treatment of dried meat products
E 235	Natamycin	1	(8)	only surface treatment of dried cured sausages
E 249–250	Nitrites	150	(7)	Period of application: until 9 October 2025
E 249–250	Nitrites	80	(XC) (XD)	Period of application: from 9 October 2025
E 251–252	Nitrates	150	(7)	Period of application: until 9 October 2025
E 251–252	Nitrates	90	(XA) (XE)	Period of application: from 9 October 2025
E 251–252	Nitrates	110	(XA) (XF)	only large bacon primals and dry sausages without nitrites addedPeriod of application: from 9 October 2025
E 315	Erythorbic acid	500		only cured meat products and preserved meat products
E 316	Sodium erythorbate	500		only cured meat products and preserved meat products
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (13)	only dehydrated meat
E 315	Erythorbic acid	500	(9)	only cured products and preserved products
E 316	Sodium erythorbate	500	(9)	only cured products and preserved products
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
E 392	Extracts of rosemary	100	(46)	only dried sausages
E 392	Extracts of rosemary	15	(46)	only meat with a fat content not higher than 10 %, excluding dried sausages
E 392	Extracts of rosemary	150	(41) (46)	only meat with a fat content higher than 10 %, excluding dried sausages
E 392	Extracts of rosemary	150	(46)	only dehydrated meat
E 553b	Talc	quantum satis		surface treatment of sausages
E 959	Neohesperidine DC	5		as flavour enhancer only
(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
(7):Maximum amount that may be added during the manufacturing, expressed as NaNO₂ or NaNO₃
(8):mg/dm² surface, not present at a depth of 5 mm
(9):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
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
(XA):The maximum amount that may be added during the manufacturing expressed as NO₃ ion.
(XC):The maximum amount that may be added during the manufacturing expressed as NO₂ ion.
(XD):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO₂ ion.
(XE):In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
(XF):In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
08.3.2	Heat–treated meat products
Group I	Additives			except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 100	Curcumin	20		only sausages, pâtés and terrines
E 120	Carminic acid, Carmine	100		only sausages, patés and terrinesPeriod of application:until 31 July 2014
E 120	Carminic acid, Carmine	100	(66)	only sausages, patés and terrinesPeriod of application:from 1 August 2014
E 129	Allura Red AG	25		only luncheon meat
E 150a-d	Caramels	quantum satis		only sausages, pâtés and terrines
E 160a	Carotenes	20		only sausages, pâtés and terrines
E 160b(i)	Annatto bixin	20	(94)	only sausages, pâtés, terrines and luncheon meat
E 160b(ii)	Annatto norbixin	20	(94)	only sausages, pâtés, terrines and luncheon meat
E 160c	Paprika extract, capsanthin, capsorubin	10		only sausages, pâtés and terrines
E 162	Beetroot Red, betanin	quantum satis		only sausages, pâtés and terrines
E 200-202; 214-219	Sorbic acid – potassium sorbate; p-hydroxybenzoates	1000	(1) (2)	only pâté
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only aspic
E 200-219	Sorbic acid – potassium sorbate, Benzoic acid – benzoates; p-hydroxybenzoates	quantum satis	(1) (2)	only surface treatment of dried meat products
E 210-213	Benzoic acid — benzoates	500	(1) (2)	only aspic
E 235	Natamycin	1	(8)	only surface treatment of dried cured sausages
E 243	Ethyl lauroyl arginate	160		Except emulsified sausages, smoked sausages and liver paste
E 249-250	Nitrites	100	(7) (58) (59)	only sterilised meat products (Fo > 3,00)Period of application: until 9 October 2025
E 249-250	Nitrites	55	(58) (59) (XC) (XG)	only sterilised meat products (Fo > 3,00)Period of application: from 9 October 2025
E 249-250	Nitrites	150	(7) (59)	except sterilised meat products (Fo > 3,00)Period of application: until 9 October 2025
E 249-250	Nitrites	80	(59) (XC) (XD)	except sterilised meat products (Fo > 3,00)Period of application: from 9 October 2025
E 300	Ascorbic acid	quantum satis		only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 301	Sodium ascorbate	quantum satis		only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 315	Erythorbic acid	500	(9)	only cured meat products and preserved meat products
E 316	Sodium erythorbate	500	(9)	only cured meat products and preserved meat products
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (13)	only dehydrated meat
E 334–337 and E 354	Tartaric acid – tartrates	3000	(1) (2)	except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	250		only libamáj, libamáj egészben, libamáj tömbben
E 392	Extracts of rosemary	15	(46)	only meat with a fat content not higher than 10 %, excluding dried sausages
E 392	Extracts of rosemary	150	(41) (46)	only meat with a fat content higher than 10 %, excluding dried sausages
E 392	Extracts of rosemary	100	(46)	only dried sausages
E 392	Extracts of rosemary	150	(46)	Only dehydrated meat
E 427	Cassia gum	1500
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1), (41)	except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 481-482	Stearoyl-2-lactylates	4000	(1)	only minced and diced canned meat products
E 553b	Talc	quantum satis		surface treatment of sausages only
E 959	Neohesperidine DC	5		as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
(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
(7):Maximum amount that may be added during the manufacturing, expressed as NaNO₂ or NaNO₃
(8):mg/dm² surface (not present at a depth of 5 mm)
(9):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
(58):Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1000 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
(66):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
(XC):The maximum amount that may be added during the manufacturing expressed as NO₂ ion.
(XD):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO₂ ion.
(XG):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25 mg/kg expressed as NO₂ ion.
08.3.3	Casings and coatings and decorations for meat
Group I	Additives
Group II	Colours at quantum satis	quantum satis		except edible external coating of pasturmas
Group III	Colours with combined maximum limit	500		only decorations and coatings except edible external coating of pasturmasPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	500	(78)	only decorations and coatings except edible external coating of pasturmasPeriod of application:from 1 August 2014
Group III	Colours with combined maximum limit	quantum satis		only edible casingsPeriod of application:Until 31 July 2014
Group III	Colours with combined maximum limit	quantum satis	(78)	only edible casingsPeriod of application:From 1 August 2014
E 100	Curcumin	quantum satis		only edible external coating of pasturmas
E 101	Riboflavins	quantum satis		only edible external coating of pasturmas
E 120	Carminic acid, Carmine	quantum satis		only edible external coating of pasturmasPeriod of application:until 31 July 2014
E 120	Carminic acid, Carmine	quantum satis	(78)	only edible external coating of pasturmasPeriod of application:from 1 August 2014
E 160b(i)	Annatto bixin	50	(94)
E 160b(ii)	Annatto norbixin	50	(94)
E 104	Quinoline Yellow	50	(61)	only decorations and coatings except edible external coating of pasturmas
E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	only decorations and coatings except edible external coating of pasturmas
E 124	Ponceau 4R, Cochineal Red A	55	(61)	only decorations and coatings except edible external coating of pasturmas
E 160d	Lycopene	500		only decorations and coatings except edible external coating of pasturmas
E 104	Quinoline Yellow	10	(62)	only edible casings
E 160d	Lycopene	30		only edible casings
E 200-202	Sorbic acid - potassium sorbate	quantum satis		only collagen-based casings with water activity greater than 0,6
E 200-202; 214-219	Sorbic acid – potassium sorbate; p-hydroxybenzoates	1000	(1) (2)	only jelly coatings of meat products (cooked, cured or dried)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	4000	(1) (4)	only glazings for meat
E 339	Sodium phosphates	12600	(4) (89)	only in natural casings for sausages
(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
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(62):The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(78):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
(89):Carry-over in the final product shall not exceed 250 mg/kg
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
08.3.4	Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates
08.3.4.1	Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
E 249–250	Nitrites	30	(XH)	only traditionally cured productsPeriod of application: from 9 October 2025
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 culturesPeriod of application: until 9 October 2025
E 249–250	Nitrites	105	(XH)	*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 culturesPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*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 culturesPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*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 culturesPeriod of application: from 9 October 2025
E 249–250	Nitrites	100	(39)	*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 culturesPeriod of application: until 9 October 2025
E 249–250	Nitrites	65	(XH)	*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 culturesPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*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 culturesPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*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 culturesPeriod of application: from 9 October 2025
E 249–250	Nitrites	175	(39)	*only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado* and similar products**: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activityPeriod of application: until 9 October 2025
E 249–250	Nitrites	105	(XH)	*only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado* and similar products**: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activityPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado* and similar products**: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activityPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado* and similar products**: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activityPeriod of application: from 9 October 2025
E 249–250	Nitrites	50	(39)	only cured tongue: Immersion cured for at least 4 days and pre-cookedPeriod of application: until 9 October 2025
E 251–252	Nitrates	10	(39) (59)	only cured tongue: Immersion cured for at least 4 days and pre-cookedPeriod of application: until 9 October 2025
E 251–252	Nitrates	7	(59) (XI)	only cured tongue: Immersion cured for at least 4 days and pre-cookedPeriod of application: from 9 October 2025
E 249–250	Nitrites	150	(7)	only kylmâsavustettu poronliha/kallrökt renkött: 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 weeksPeriod of application: until 9 October 2025
E 249–250	Nitrites	100	(XC) (XJ)	only kylmâsavustettu poronliha/kallrökt renkött: 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 weeksPeriod of application: from 9 October 2025
E 251–252	Nitrates	300	(7)	only kylmâsavustettu poronliha/kallrökt renkött: 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 weeksPeriod of application: until 9 October 2025
E 251–252	Nitrates	180	(XA) (XK)	only kylmâsavustettu poronliha/kallrökt renkött: 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 weeksPeriod of application: from 9 October 2025
E 249–250	Nitrites	150	(7)	*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 °CPeriod of application: until 9 October 2025
E 249–250	Nitrites	100	(XC) (XJ)	*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 °CPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(7) (40) (59)	*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 °CPeriod of application: until 9 October 2025
E 251–252	Nitrates	180	(40) (59) (XA) (XK)	*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 °CPeriod of application: from 9 October 2025
E 249–250	Nitrites	50	(39)	*only Rohschinken, nassgepökelt* and similar products**: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturationPeriod of application: until 9 October 2025
E 251–252	Nitrates	250	(39)	*only Rohschinken, nassgepökelt* and similar products**: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturationPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(XI)	*only Rohschinken, nassgepökelt* and similar products**: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturationPeriod of application: from 9 October 2025
(7):Maximum added amount, expressed as NaNO₂ or NaNO₃
(39):Maximum residual amount, residue level at the end of the production process, expressed as NaNO₂ or NaNO₃
(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
(XA):The maximum amount that may be added during the manufacturing expressed as NO₃ ion.
(XC):The maximum amount that may be added during the manufacturing expressed as NO₂ ion.
(XH):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO₂ ion.
(XI):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO₃ ion.
(XJ):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO₂ ion.
(XK):In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
08.3.4.2	Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)
E 249–250	Nitrites	30	(XH)	only traditionally cured productsPeriod of application: from 9 October 2025
E 249–250	Nitrites	175	(39)	*only dry cured bacon* and similar products**: Dry curing followed by maturation for at least 4 daysPeriod of application: until 9 October 2025
E 249–250	Nitrites	105	(XH)	*only dry cured bacon* and similar products**: Dry curing followed by maturation for at least 4 daysPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*only dry cured bacon* and similar products**: Dry curing followed by maturation for at least 4 daysPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*only dry cured bacon* and similar products**: Dry curing followed by maturation for at least 4 daysPeriod of application: from 9 October 2025
E 249–250	Nitrites	100	(39)	*only dry cured ham* and similar products**: Dry curing followed by maturation for at least 4 daysPeriod of application: until 9 October 2025
E 249–250	Nitrites	65	(XH)	*only dry cured ham* and similar products**: Dry curing followed by maturation for at least 4 daysPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*only dry cured ham* and similar products**: Dry curing followed by maturation for at least 4 daysPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*only dry cured ham* and similar products**: Dry curing followed by maturation for at least 4 daysPeriod of application: from 9 October 2025
E 249–250	Nitrites	100	(39)	*only jamón 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 daysPeriod of application: until 9 October 2025
E 249–250	Nitrites	65	(XH)	*only jamón 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 daysPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*only jamóncurado, 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 daysPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*only jamón 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 daysPeriod of application: from 9 October 2025
E 249–250	Nitrites	100	(39)	*only presunto, presunto da pá e 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 monthsPeriod of application: until 9 October 2025
E 249–250	Nitrites	65	(XH)	*only presunto, presunto da pá e 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 monthsPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*only presunto, presunto da pá e 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 monthsPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*only presunto, presunto da pá e 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 monthsPeriod of application: from 9 October 2025
E 249–250	Nitrites	50	(39)	*only Rohschinken, trockengepökelt* and similar products**: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturationPeriod of application: until 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*only Rohschinken, trockengepökelt* and similar products**: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturationPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*only Rohschinken, trockengepökelt* and similar products**: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturationPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(39) (40) (59)	*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 monthsPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(40) (59) (XI)	*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 monthsPeriod of application: from 9 October 2025
(39):Maximum residual amount, residue level at the end of the production process, expressed as NaNO₂ or NaNO₃
(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
(XH):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO₂ ion.
(XI):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO₃ ion.
08.3.4.3	Other traditional and traditionally cured products (including 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	30	(XH)	only traditionally cured productsPeriod of application: from 9 October 2025
E 249–250	Nitrites	50	(39)	*only Rohschinken, trocken-/nassgepökelt* 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/maturationPeriod of application: until 9 October 2025
E 251–252	Nitrates	250	(39) (59)	*only Rohschinken, trocken-/nassgepökelt* 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/maturationPeriod of application: until 9 October 2025
E 251–252	Nitrates	150	(59) (XI)	*only Rohschinken, trocken-/nassgepökelt* 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/maturationPeriod of application: from 9 October 2025
E 249–250	Nitrites	50	(39)	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 hoursPeriod of application: until 9 October 2025
E 251–252	Nitrates	10	(39) (59)	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 hoursPeriod of application: until 9 October 2025
E 251–252	Nitrates	7	(59) (XI)	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 hoursPeriod of application: from 9 October 2025
E 251–252	Nitrates	300	(40) (7)	only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7Period of application: until 9 October 2025
E 251–252	Nitrates	180	(40) (XA) (XK)	only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7Period of application: from 9 October 2025
E 251–252	Nitrates	250	(40) (7) (59)	*only salchichón y chorizo tradicionales de larga curación* and similar products**: Maturation period of at least 30 daysPeriod of application: until 9 October 2025
E 251–252	Nitrates	180	(40) (59) (XA) (XK)	*only salchichón y chorizo tradicionales de larga curación* and similar products**: Maturation period of at least 30 daysPeriod of application: from 9 October 2025
E 249–250	Nitrites	180	(7)	*only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš* 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 smokingPeriod of application: until 9 October 2025
E 249–250	Nitrites	105	(XC) (XJ)	*only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš* 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 smokingPeriod of application: from 9 October 2025
E 249–250	Nitrites	100	(XC) (XJ)	only Svensk julskinka and Svensk leverpastej and similar products: Cured/uncooked or cooked in its consumer packagePeriod of application: from 9 October 2025
E 249–250	Nitrites	100	(XC) (XJ)	*only Mettwurst, Teewurst* and similar products**: Spreadable, soft, short-ripened raw sausagesPeriod of application: from 9 October 2025
E 251–252	Nitrates	250	(40) (7) (59)	*only saucisson 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 1,7Period of application: until 9 October 2025
E 251–252	Nitrates	180	(40) (59) (XA) (XK)	*only saucisson 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 1,7Period of application: from 9 October 2025
(7):Maximum added amount, expressed as NaNO₂ or NaNO₃
(39):Maximum residual amount, residue level at the end of the production process, expressed as NaNO₂ or NaNO₃
(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
(XA):The maximum amount that may be added during the manufacturing expressed as NO₃ ion.
(XC):The maximum amount that may be added during the manufacturing expressed as NO₂ ion.
(XH):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO₂ ion.
(XI):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO₃ ion.
(XJ):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO₂ ion.
(XK):In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.
09	Fish and fisheries products
09.1	Unprocessed fish and fisheries products
09.1.1	Unprocessed fish
Group IV	Polyols	quantum satis		only frozen and deep-frozen unprocessed fish for purposes other than sweetening
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 300	Ascorbic acid	300 mg/kg	(96)	only tuna
E 301	Sodium ascorbate	300 mg/kg	(96)	only tuna
E 302	Calcium ascorbate	300 mg/kg	(96)	only tuna
E 315	Erythorbic acid	1500	(9)	only frozen and deep-frozen fish with red skin
E 316	Sodium erythorbate	1500	(9)	only frozen and deep-frozen fish with red skin
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(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
(96):E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic 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
E 220-228	Sulphur dioxide — sulphites	150	(3) (10)	only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg
E 220-228	Sulphur dioxide — sulphites	200	(3) (10)	only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg
E 220-228	Sulphur dioxide — sulphites	300	(3) (10)	only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	only frozen and deep-frozen molluscs and crustaceans
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	(75)		only frozen and deep-frozen crustaceans
E 500	Sodium carbonates	quantum satis	(95)	only frozen and deep-frozen cephalopods
E 501	Potassium carbonates	quantum satis	(95)	only frozen and deep-frozen cephalopods
E 586	4-Hexylresorcinol	2	(90)	Only fresh, frozen or deep-frozen crustaceans
(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
(10):Maximum limits in edible parts
(90):As a residue in the meat
(95):May not be used in combination with Phosphoric acid — phosphates — di-, tri- and polyphosphates (E 338-452)
09.2	Processed fish and fishery products including molluscs and crustaceans
Group I	Additives
Group II	Colours at quantum satis	quantum satis		only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus
Group III	Colours with combined maximum limit	500	(84)	only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus
E 100	Curcumin	100	(35)	only fish paste and crustacean paste
E 101	Riboflavins	quantum satis		only fish paste and crustacean paste
E 102	Tartrazine	100	(35)	only fish paste and crustacean paste
E 104	Quinoline Yellow	100	(35)	only fish paste and crustacean paste
E 110	Sunset Yellow FCF/Orange Yellow S	100	(35)	only fish paste and crustacean paste
E 110	Sunset Yellow FCF/Orange Yellow S	200	(63)	only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus
E 120	Carminic acid, Carmine	100	(35) (85)	only fish paste and crustacean paste
E 122	Azorubine, Carmoisine	100	(35)	only fish paste and crustacean paste
E 124	Ponceau 4R, Cochineal Red A	100	(35)	only fish paste and crustacean paste
E 124	Ponceau 4R, Cochineal Red A	200	(63)	only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus
E 140	Chlorophylls, Chlorophyllins	quantum satis		only fish paste and crustacean paste
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only fish paste and crustacean paste
E 142	Green S	100	(35)	only fish paste and crustacean paste
E 150a-d	Caramels	quantum satis		only fish paste and crustacean paste
E 151	Brilliant Black PN	100	(35)	only fish paste and crustacean paste
E 153	Vegetable carbon	quantum satis		only fish paste and crustacean paste
E 160a	Carotenes	quantum satis		only fish paste and crustacean paste
E 160b(i)	Annatto bixin	10	(94)	only smoked fish
E 160b(i)	Annatto bixin	30	(94)	only surimi and similar products and salmon substitutes
E 160b(ii)	Annatto norbixin	10	(94)	only smoked fish
E 160b(ii)	Annatto norbixin	30	(94)	only surimi and similar products and salmon substitutes
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only fish paste and crustacean paste
E 160e	Beta-apo-8′-carotenal (C 30)	100	(35)	only fish paste and crustacean paste
E 161b	Lutein	100	(35)	only fish paste and crustacean paste
E 162	Beetroot Red, betanin	quantum satis		only fish paste and crustacean paste
E 163	Anthocyanins	quantum satis		only fish paste and crustacean paste
E 170	Calcium carbonate	quantum satis		only fish paste and crustacean paste
E 171	Titanium dioxide	quantum satis		only fish paste and crustacean paste
E 172	Iron oxides and hydroxides	quantum satis		only fish paste and crustacean paste
E 100	Curcumin	250	(36)	only precooked crustacean
E 101	Riboflavins	quantum satis		only precooked crustacean
E 102	Tartrazine	250	(36)	only precooked crustacean
E 110	Sunset Yellow FCF/Orange Yellow S	250	(36)	only precooked crustacean
E 120	Carminic acid, Carmine	250	(36)	only precooked crustacean
E 122	Azorubine, Carmoisine	250	(36)	only precooked crustacean
E 124	Ponceau 4R, Cochineal Red A	250	(36)	only precooked crustacean
E 129	Allura Red AG	250	(36)	only precooked crustacean
E 140	Chlorophylls, Chlorophyllins	quantum satis		only precooked crustacean
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only precooked crustacean
E 142	Green S	250	(36)	only precooked crustacean
E 150a-d	Caramels	quantum satis		only precooked crustacean
E 151	Brilliant Black PN	250	(36)	only precooked crustacean
E 153	Vegetable carbon	quantum satis		only precooked crustacean
E 155	Brown HT	quantum satis		only precooked crustacean
E 160a	Carotenes	quantum satis		only precooked crustacean
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only precooked crustacean
E 160e	Beta-apo-8′-carotenal (C 30)	250	(36)	only precooked crustacean
E 161b	Lutein	250	(36)	only precooked crustacean
E 162	Beetroot Red, betanin	quantum satis		only precooked crustacean
E 163	Anthocyanins	quantum satis		only precooked crustacean
E 171	Titanium dioxide	quantum satis		only precooked crustacean
E 100	Curcumin	100	(37)	only smoked fish
E 101	Riboflavins	quantum satis		only smoked fish
E 102	Tartrazine	100	(37)	only smoked fish
E 110	Sunset Yellow FCF/Orange Yellow S	100	(37)	only smoked fish
E 120	Carminic acid, Carmine	100	(37)	only smoked fish
E 124	Ponceau 4R, Cochineal Red A	100	(37)	only smoked fish
E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only smoked fish
E 151	Brilliant Black PN	100	(37)	only smoked fish
E 153	Vegetable carbon	quantum satis		only smoked fish
E 160a	Carotenes	quantum satis		only smoked fish
E 160b	Annatto, Bixin, Norbixin	10		only smoked fish
E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only smoked fish
E 160e	Beta-apo-8′-carotenal (C 30)	100	(37)	only smoked fish
E 171	Titanium dioxide	quantum satis		Only smoked fish
E 172	Iron oxides and hydroxides	quantum satis		Only smoked fish
E 163	Anthocyanins	quantum satis	(37)	only smoked fish
E 160d	Lycopene	10		only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus
E 160d	Lycopene	30		only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	aspic
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	200	(1) (2)	only salted, dried fish
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2000	(1) (2)	only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	6000	(1) (2)	only cooked Crangon crangon and Crangon vulgaris
E 210-213	Benzoic acid — benzoates	1000	(1) (2)	only cooked crustaceans and molluscs
E 210-213	Benzoic acid — benzoates	1500	(1) (2)	only cooked shrimps in brine
E 220-228	Sulphur dioxide — sulphites	50	(3) (10)	only cooked crustaceans and cephalopods
E 220-228	Sulphur dioxide — sulphites	135	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg
E 220-228	Sulphur dioxide — sulphites	180	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg
E 220-228	Sulphur dioxide — sulphites	200	(3)	only dried salted fish of the ‘Gadidae’ species
E 220-228	Sulphur dioxide — sulphites	270	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg
E 251–252	Nitrates	500		only pickled herring and spratPeriod of application: until 9 October 2025
E 251–252	Nitrates	270	(XA) (XD)	only pickled herring and spratPeriod of application: from 9 October 2025
E 300	Ascorbic acid	300 mg/kg	(96)	only tuna
E 301	Sodium ascorbate	300 mg/kg	(96)	only tuna
E 302	Calcium ascorbate	300 mg/kg	(96)	only tuna
E 315	Erythorbic acid	1500	(9)	only preserved and semi-preserved fish products
E 316	Sodium erythorbate	1500	(9)	only preserved and semi-preserved fish products
E 334–337 and E 354	Tartaric acid – tartrates	2300	(1) (2)
E 392	Extracts of rosemary	15	(46)	only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10 %
E 392	Extracts of rosemary	150	(41) (46)	only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 %
E 450	Diphosphates	5000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry saltingPeriod of application:from 31 December 2013
E 451	Triphosphates	5000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry saltingPeriod of application:from 31 December 2013
E 452	Polyphosphates	5000	(4), (79)	only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry saltingPeriod of application:from 31 December 2013
E 950	Acesulfame K	200		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 951	Aspartame	300		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 954	Saccharin and its Na, K and Ca salts	160		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 955	Sucralose	120		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 959	Neohesperidine DC	30		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 960a – 960d	Steviol glycosides	200	(1) (60)	only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs
E 961	Neotame	10		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 962	Salt of aspartame-acesulfame	200	(11)a	only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 969	Advantame	3		only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)	only canned crustaceans products; surimi and similar products
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)	only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	75		only canned and bottled fish, crustaceans and molluscs
(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
(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
(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 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b
(36):Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b
(37):Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
(60):Expressed as steviol equivalents
(63):The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(79):The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination
(84):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(85):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
(96):E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid
(XA):The maximum amount that may be added during the manufacturing expressed as NO₃ ion.
(XD):The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO₂ ion.
09.3	Fish roe
Group I	Additives			only processed fish roe
Group II	Colours at quantum satis	quantum satis		except Sturgeons’ eggs (Caviar)
Group III	Colours with combined maximum limit	300	(86)	except Sturgeons' eggs (Caviar)
E 104	Quinoline Yellow	200	(61)	except Sturgeons’ eggs (Caviar)
E 110	Sunset Yellow FCF/Orange Yellow S	200	(61)	except Sturgeons’ eggs (Caviar)
E 123	Amaranth	30		except Sturgeons' eggs (Caviar)Period of application:until 31 July 2014
E 123	Amaranth	30	(68)	except Sturgeons' eggs (Caviar)Period of application:from 1 August 2014
E 124	Ponceau 4R, Cochineal Red A	200	(61)	except Sturgeons’ eggs (Caviar)
E 160d	Lycopene	30		except Sturgeons’ eggs (Caviar)
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2000	(1) (2)	only semi-preserved fish products including fish roe products
E 284	Boric acid	4000	(54)	only Sturgeons’ eggs (Caviar)
E 285	Sodium tetraborate (borax)	4000	(54)	only Sturgeons’ eggs (Caviar)
E 315	Erythorbic acid	1500	(9)	only preserved and semi-preserved fish products
E 316	Sodium erythorbate	1500	(9)	only preserved and semi-preserved fish products
(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
(9):E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(54):Expressed as boric acid
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(68):Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013
(86):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
10	Eggs and egg products
10.1	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.Period of application:until 31 July 2014
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. (77)Period of application:from 1 August 2014
	(77):Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
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 shellsPeriod of application:until 31 July 2014
The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77)Period of application:from 1 August 2014
Group I	Additives
E 1505	Triethyl citrate	quantum satis		only dried egg white
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only dehydrated and concentrated frozen and deep-frozen egg products
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	5000	(1) (2)	only liquid egg (white, yolk or whole egg)
E 234	Nisin	6,25		only pasteurised liquid egg (white, yolk or whole egg)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10000	(1) (4)	only liquid egg (white, yolk or whole egg)
E 392	Extracts of rosemary	200	(46)
E 426	Soybean hemicellulose	10000		only dehydrated and concentrated frozen and deep frozen egg products
E 475	Polyglycerol esters of fatty acids	1000
E 520-523	Aluminium sulphates	30	(1) (38)	only egg whitePeriod of application:until 31 January 2014
E 520	Aluminium sulphate	25	(38)	Liquid egg white for egg foams onlyPeriod of application:from 1 February 2014
E 553b	Talc	5400		only on the surface of unpeeled coloured boiled eggsPeriod of application:From 13 August 2012
E 903	Carnauba wax	3600		only on the surface of unpeeled coloured boiled eggsPeriod of application:From 13 August 2012
E 904	Shellac	quantum satis		only on the surface of unpeeled boiled eggsPeriod of application:From 13 August 2012
E 1505	Triethyl citrate	quantum satis		only dried egg white
(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
(38):Expressed as aluminium
(46):As the sum of carnosol and carnosic acid
(77):Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
11	Sugars, syrups, honey and table-top sweeteners
11.1	Sugars and syrups as defined by Directive 2001/111/EC
E 220-228	Sulphur dioxide — sulphites	10	(3)	only sugars, except glucose syrup
E 220-228	Sulphur dioxide — sulphites	20	(3)	only glucose syrup, whether or not dehydrated
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10000	(4)	only dried powdered foods
E 551-559	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet formPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet formPeriod of application:from 1 February 2014
E 551-559	Silicon dioxide – silicates	10000	(1)	only dried powdered foodsPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	10000	(1)	only dried powdered foodsPeriod of application:from 1 February 2014
(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
11.2	Other sugars and syrups
Group I	Additives
E 220-228	Sulphur dioxide — sulphites	40	(3)
E 220-228	Sulphur dioxide — sulphites	70	(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	Honey as defined in Directive 2001/110/EC
11.4	Table-top sweeteners
11.4.1	Table-top sweeteners in liquid form
Group IV	Polyols	quantum satis
E 950	Acesulfame K	quantum satis
E 951	Aspartame	quantum satis
E 952	Cyclamic acid and its Na and Ca salts	quantum satis
E 954	Saccharin and its Na, K and Ca salts	quantum satis
E 955	Sucralose	quantum satis
E 957	Thaumatin	quantum satis
E 959	Neohesperidine DC	quantum satis
E 960a – 960d	Steviol glycosides	quantum satis	(1) (60)
E 961	Neotame	quantum satis
E 962	Salt of aspartame-acesulfame	quantum satis
E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	500	(1) (2)	only if the water content higher than 75 %
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 407	Carrageenan	quantum satis
E 410	Locust bean gum	quantum satis
E 412	Guar gum	quantum satis
E 413	Tragacanth	quantum satis
E 414	Gum arabic (acacia gum)	quantum satis
E 415	Xanthan gum	quantum satis
E 418	Gellan gum	quantum satis
E 422	Glycerol	quantum satis
E 440	Pectins	quantum satis
E 460 (i)	Microcrystalline Cellulose, Cellulose gel	quantum satis
E 463	Hydroxypropyl cellulose	quantum satis
E 464	Hydroxypropyl methyl cellulose	quantum satis
E 465	Ethyl methyl cellulose	quantum satis
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
E 500	Sodium carbonates	quantum satis
E 501	Potassium carbonates	quantum satis
E 575	Glucono-delta-lactone	quantum satis
E 640	Glycine and its sodium salt	quantum satis
E 969	Advantame	quantum satis
(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
(60):Expressed as steviol equivalents
11.4.2	Table-top sweeteners in powder form
Group IV	Polyols	quantum satis
E 950	Acesulfame K	quantum satis
E 951	Aspartame	quantum satis
E 952	Cyclamic acid and its Na and Ca salts	quantum satis
E 954	Saccharin and its Na, K and Ca salts	quantum satis
E 955	Sucralose	quantum satis
E 957	Thaumatin	quantum satis
E 959	Neohesperidine DC	quantum satis
E 960a – 960d	Steviol glycosides	quantum satis	(1) (60)
E 961	Neotame	quantum satis
E 962	Salt of aspartame-acesulfame	quantum satis
E 327	Calcium lactate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 336	Potassium tartrates	quantum satis
E 341	Calcium phosphates	quantum satis
E 407	Carrageenan	quantum satis
E 410	Locust bean gum	quantum satis
E 412	Guar gum	quantum satis
E 413	Tragacanth	quantum satis
E 414	Gum arabic (acacia gum)	quantum satis
E 415	Xanthan gum	quantum satis
E 418	Gellan gum	quantum satis
E 440	Pectins	quantum satis
E 460	Cellulose	quantum satis
E 461	Methyl cellulose	quantum satis
E 463	Hydroxypropyl cellulose	quantum satis
E 464	Hydroxypropyl methyl cellulose	quantum satis
E 465	Ethyl methyl cellulose	quantum satis
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
E 468	Cross-linked sodium carboxy methyl cellulose	50000
E 500	Sodium carbonates	quantum satis
E 501	Potassium carbonates	quantum satis
E 551-559	Silicon dioxide – silicates	10000	(1)	Period of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	10000	(1)	Period of application:from 1 February 2014
E 575	Glucono-delta-lactone	quantum satis
E 576	Sodium gluconate	quantum satis
E 577	Potassium gluconate	quantum satis
E 578	Calcium gluconate	quantum satis
E 640	Glycine and its sodium salt	quantum satis
E 969	Advantame	quantum satis'
E 1200	Polydextrose	quantum satis
E 1521	Polyethylene glycol	quantum satis
(1):The additives may be added individually or in combination
(60):Expressed as steviol equivalents
11.4.3	Table-top sweeteners in tablets
Group IV	Polyols	quantum satis
E 950	Acesulfame K	quantum satis
E 951	Aspartame	quantum satis
E 952	Cyclamic acid and its Na and Ca salts	quantum satis
E 954	Saccharin and its Na, K and Ca salts	quantum satis
E 955	Sucralose	quantum satis
E 957	Thaumatin	quantum satis
E 959	Neohesperidine DC	quantum satis
E 960a – 960d	Steviol glycosides	quantum satis	(1) (60)
E 961	Neotame	quantum satis
E 962	Salt of aspartame-acesulfame	quantum satis
E 296	Malic acid	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 334	Tartaric acid (L(+)-)	quantum satis	270000	(99)
E 336	Potassium tartrates	quantum satis	270000	(51) (99)
E 414	Gum arabic (acacia gum)	quantum satis
E 440	Pectins	quantum satis
E 460	Cellulose	quantum satis
E 460 (i)	Microcrystalline Cellulose, Cellulose gel	quantum satis
E 460(ii)	Powdered cellulose	quantum satis
E 461	Methyl cellulose	quantum satis
E 463	Hydroxypropyl cellulose	quantum satis
E 464	Hydroxypropyl methyl cellulose	quantum satis
E 465	Ethyl methyl cellulose	quantum satis
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
E 468	Cross-linked sodium carboxy methyl cellulose	50000
E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis
E 470b	Magnesium salts of fatty acids	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 500	Sodium carbonates	quantum satis
E 501	Potassium carbonates	quantum satis
E 551-559	Silicon dioxide – silicates	quantum satis		Period of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	quantum satis		Period of application:from 1 February 2014
E 575	Glucono-delta-lactone	quantum satis
E 576	Sodium gluconate	quantum satis
E 577	Potassium gluconate	quantum satis
E 578	Calcium gluconate	quantum satis
E 640	Glycine and its sodium salt	quantum satis
E 641	L-leucine	50000
E 969	Advantame	quantum satis
E 1200	Polydextrose	quantum satis
E 1201	Polyvinylpyrrolidone	quantum satis
E 1202	Polyvinylpolypyrrolidone	quantum satis
E 1521	Polyethylene glycol	quantum satis
(51):Maximum usable levels are expressed in free acid
(60):Expressed as steviol equivalents
(99):Maximum individually or for the combination of E 334 and E 336
12	Salts, spices, soups, sauces, salads and protein products
12.1	Salt and salt substitutes
12.1.1	Salt
E 170	Calcium carbonate	quantum satis
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10000	(1) (4)
E 535-538	Ferrocyanides	20	(1) (57)
E 500	Sodium carbonates	quantum satis
E 504	Magnesium carbonates	quantum satis
E 511	Magnesium chloride	quantum satis		only sea-salt
E 530	Magnesium oxide	quantum satis
E 534	Iron tartrate	110	(92)
E 551-559	Silicon dioxide – silicates	10000		Period of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	10000		Period of application:from 1 February 2014
E 554	Sodium aluminium silicate	20 mg/kg carry over in cheese	(38)	Only for salt intended for surface treatment of ripened cheese, food category 01.7.2Period of application:from 1 February 2014
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(57):The maximum level is expressed as anhydrous potassium ferrocyanide
(38):Expressed as aluminium
(92):Expressed on dry matter
12.1.2	Salt substitutes
Group I	Additives
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10000	(1) (4)
E 534	Iron tartrate	110	(92)
E 535-538	Ferrocyanides	20	(1) (57)
E 551-559	Silicon dioxide – silicates	20000		Period of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	20000		Period of application:from 1 February 2014
E 620-625	Glutamic acid — glutamates	quantum satis
E 626-635	Ribonucleotides	quantum satis
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(57):The maximum level is expressed as anhydrous potassium ferrocyanide
(92):Expressed on dry matter
12.2	Herbs, spices, seasonings
12.2.1	Herbs and spices
E 220-228	Sulphur dioxide — sulphites	150	(3)	only cinnamon (Cinnamomum ceylanicum)
E 460	Cellulose	quantum satis		only when dried
E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis		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	Additives
Group II	Colours at quantum satis	quantum satis		only seasonings, for example curry powder, tandooriPeriod of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(70)	only seasonings, for example curry powder, tandooriPeriod of application:from 1 August 2014
Group III	Colours with combined maximum limit	500		only seasonings, for example curry powder, tandooriPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	500	(70)	only seasonings, for example curry powder, tandooriPeriod of application:from 1 August 2014
E 104	Quinoline Yellow	10	(62)	only seasonings, for example curry powder, tandoori
E 160d	Lycopene	50
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)
E 220-228	Sulphur dioxide — sulphites	200	(3)	only citrus-juice-based seasonings
E 310-321	Propyl gallate, TBHQ, BHA and BHT	200	(1) (13)
E 334–337 and E 354	Tartaric acid – tartrates	17000	(1) (2)
E 392	Extracts of rosemary	200	(41) (46)
E 551-559	Silicon dioxide – silicates	30000	(1)	only seasoningPeriod of application:until 31 January 2014
E 551-553	Silicon dioxide – silicates	30000	(1)	only seasoningPeriod of application:from 1 February 2014
E 620-625	Glutamic acid — glutamates	quantum satis
E 626-635	Ribonucleotides	quantum satis
(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
(13):Maximum limit expressed on fat
(41):Expressed on fat basis
(46):As the sum of carnosol and carnosic acid
(62):The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(70):Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
12.3	Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)
Group I	Additives
E 150a-d	Caramels	quantum satis
E 220-228	Sulphur dioxide — sulphites	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	Additives
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	300
Group IV	Polyols	quantum satis
E 104	Quinoline Yellow	10	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)
E 124	Ponceau 4R, Cochineal Red A	35	(61)
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)
E 220-228	Sulphur dioxide — sulphites	250	(3)	excluding Dijon mustard
E 220-228	Sulphur dioxide — sulphites	500	(3)	only Dijon mustard
E 334–337 and E 354	Tartaric acid – tartrates	12000	(1) (2)
E 392	Extracts of rosemary	100	(41) (46)
E 950	Acesulfame K	350
E 951	Aspartame	350
E 954	Saccharin and its Na, K and Ca salts	320	(52)
E 955	Sucralose	140
E 959	Neohesperidine DC	50
E 960a – 960d	Steviol glycosides	120	(1) (60)
E 961	Neotame	12
E 962	Salt of aspartame-acesulfame	350	(11)b (49) (50)
E 969	Advantame	4
(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
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
12.5	Soups and broths
Group I	Additives
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	50
E 160b(i)	Annatto bixin	15	(94)
E 160b(ii)	Annatto norbixin	10	(94)
E 160d	Lycopene	20
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	500	(1) (2)	only liquid soups and broths (excluding canned)
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (13)	only dehydrated soups and broths
E 334–337 and E 354	Tartaric acid – tartrates	240	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	3000	(1) (4)
E 363	Succinic acid	5000
E 392	Extracts of rosemary	50	(46)
E 427	Cassia gum	2500		only dehydrated soups and broths
E 432-436	Polysorbates	1000	(1)	only soups
E 473-474	Sucrose esters of fatty acids — sucroglycerides	2000	(1)
E 900	Dimethyl polysiloxane	10
E 950	Acesulfame K	110		only energy-reduced soups
E 951	Aspartame	110		only energy-reduced soups
E 954	Saccharin and its Na, K and Ca salts	110	(52)	only energy-reduced soups
E 955	Sucralose	45		only energy-reduced soups
E 959	Neohesperidine DC	50		only energy-reduced soups
E 960a – 960d	Steviol glycosides	40	(1) (60)	only energy-reduced soups
E 961	Neotame	5		only energy-reduced soups
E 962	Salt of aspartame-acesulfame	110	(11)b (49) (50)	only energy-reduced soups
E 969	Advantame	2		only energy-reduced soups
(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
(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
(60):Expressed as steviol equivalents
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
12.6	Sauces
Group I	Additives
Group II	Colours at quantum satis	quantum satis		excluding tomato-based sauces
Group III	Colours with combined maximum limit	500		including pickles, relishes, chutney and picalilli; excluding tomato-based saucesPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	500	(65)	including pickles, relishes, chutney and picalilli; excluding tomato-based saucesPeriod of application:from 1 August 2014
Group IV	Polyols	quantum satis
E 104	Quinoline Yellow	20	(64)	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 110	Sunset Yellow FCF/Orange Yellow S	30	(64)	only in pickles and piccalilli
E 160b(i)	Annatto bixin	30	(94)	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 160b(ii)	Annatto norbixin	30	(94)	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 160d	Lycopene	50		excluding tomato-based sauces
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only emulsified sauces with a fat content of 60 % or more
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only emulsified sauces with a fat content of less than 60 %
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1000	(1) (2)	only emulsified sauces with a fat content of 60 % or more; non emulsified sauces
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2000	(1) (2)	only emulsified sauces with a fat content of less than 60 %
E 210-213	Benzoic acid — benzoates	1000	(1) (2)	only emulsified sauces with a fat content of less than 60 %
E 210-213	Benzoic acid — benzoates	500	(1) (2)	only emulsified sauces with a fat content of 60 % or more
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (13)
E 334–337 and E 354	Tartaric acid – tartrates	4000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	75		only emulsified sauces
E 392	Extracts of rosemary	100	(41) (46)
E 427	Cassia gum	2500
E 405	Propane-1, 2-diol alginate	8000
E 416	Karaya gum	10000		only emulsified sauces
E 423	Octenyl succinic acid modified gum arabic	10000
E 426	Soybean hemicellulose	30000		only emulsified sauces
E 432-436	Polysorbates	5000	(1)	only emulsified sauces
E 473-474	Sucrose esters of fatty acids — sucroglycerides	10000	(1)
E 476	Polyglycerol polyricinoleate	4000		only emulsified sauces with a fat content of less than 20 %
E 476	Polyglycerol polyricinoleate	8000		only emulsified sauces with a fat content of 20 % or more
E 491-495	Sorbitan esters	5000	(1)	only emulsified sauces
E 950	Acesulfame K	350
E 951	Aspartame	350
E 954	Saccharin and its Na, K and Ca salts	160	(52)
E 955	Sucralose	450
E 957	Thaumatin	5		only as flavour enhancer
E 959	Neohesperidine DC	50
E 960a – 960d	Steviol glycosides	120	(1) (60)	except soy-bean sauce (fermented and non-fermented)
E 960a – 960d	Steviol glycosides	175	(1) (60)	Only soy-bean sauce (fermented and non-fermented)
E 961	Neotame	12
E 961	Neotame	2		only as flavour enhancer
E 962	Salt of aspartame-acesulfame	350	(11)b (49) (50)
E 969	Advantame	4
(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
(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
(60):Expressed as steviol equivalents
(64):The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III
(65):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
12.7	Salads and savoury-based sandwich spreads
Group I	Additives
Group II	Colours at quantum satis	quantum satis
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1500	(1) (2)
E 334–337 and E 354	Tartaric acid – tartrates	1800	(1) (2)
E 950	Acesulfame K	350		only Feinkostsalat
E 951	Aspartame	350		only Feinkostsalat
E 954	Saccharin and its Na, K and Ca salts	160	(52)	only Feinkostsalat
E 955	Sucralose	140		only Feinkostsalat
E 959	Neohesperidine DC	50		only Feinkostsalat
E 961	Neotame	12		only Feinkostsalat
E 962	Salt of aspartame-acesulfame	350	(11)b (49) (50)	only Feinkostsalat
E 969	Advantame	4		only Feinkostsalat
(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
(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	Additives
E 491-495	Sorbitan esters	quantum satis		only dry yeast and yeast for baking
12.9	Protein products, excluding products covered in category 1.8
Group I	Additives
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	100		only meat and fish analogues based on vegetable proteins
E 104	Quinoline Yellow	10	(61)	only meat and fish analogues based on vegetable proteins
E 110	Sunset Yellow FCF/Orange Yellow S	20	(61)	only meat and fish analogues based on vegetable proteins
E 124	Ponceau 4R, Cochineal Red A	10	(61)	only meat and fish analogues based on vegetable proteins
E 160d	Lycopene	30		only meat and fish analogues based on vegetable proteins
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein
E 220-228	Sulphur dioxide — sulphites	200	(3)	only analogues of meat, fish, crustaceans and cephalopods
E 220-228	Sulphur dioxide — sulphites	50	(3)	only gelatine
E 334–337 and E 354	Tartaric acid – tartrates	240	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20000	(1) (4)	only vegetable protein drinks
E 959	Neohesperidine DC	5		only vegetable protein products, only as flavour enhancer
(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
(4):The maximum level is expressed as P₂O₅
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
13	Foods intended for specific groups as defined by Regulation (EU) No 609/2013
13.1	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 Annex to Regulation (EU) No 609/2013, in the Annexes to Commission Delegated Regulation (EU) 2016/127^note, in the Annexes to Commission Delegated Regulation (EU) 2016/128^note and in the Annexes to Commission Directive 2006/125/EC^note
13.1.1	Infant formulae as defined by Regulation (EU) No 609/2013
	Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
E 270	Lactic acid	quantum satis		only L(+)-form
E 304(i)	L-ascorbyl palmitate	10
E 306	Tocopherol-rich extract	10	(16)
E 307	Alpha-tocopherol	10	(16)
E 308	Gamma-tocopherol	10	(16)
E 309	Delta-tocopherol	10	(16)
E 322	Lecithins	1000	(14)
E 330	Citric acid	quantum satis
E 331	Sodium citrates	2000	(43)
E 332	Potassium citrates		(43)
E 338	Phosphoric acid	1000	(4) (44)
E 339	Sodium phosphates	1000	(4) (15)
E 340	Potassium phosphates		(4) (15)
E 412	Guar gum	1000		only where the liquid product contains partially hydrolysed proteins
E 471	Mono- and diglycerides of fatty acids	4000	(14)
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7500	(14)	only when sold as powder
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9000	(14)	only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473	Sucrose esters of fatty acids	120	(14)	only products containing hydrolysed proteins, peptides or amino acids
(4):The maximum level is expressed as P₂O₅
(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 the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127
(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 the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127
(44):In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127
13.1.2	Follow-on formulae as defined by Regulation (EU) No 609/2013
	Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
E 270	Lactic acid	quantum satis		only L(+)-form
E 304(i)	L-ascorbyl palmitate	10
E 306	Tocopherol-rich extract	10	(16)
E 307	Alpha-tocopherol	10	(16)
E 308	Gamma-tocopherol	10	(16)
E 309	Delta-tocopherol	10	(16)
E 322	Lecithins	1000	(14)
E 330	Citric acid	quantum satis
E 331	Sodium citrates	2000	(43)
E 332	Potassium citrates	quantum satis	(43)
E 338	Phosphoric acid		(4) (44)
E 339	Sodium phosphates	1000	(4) (15)
E 340	Potassium phosphates		(4) (15)
E 407	Carrageenan	300	(17)
E 410	Locust bean gum	1000	(17)
E 412	Guar gum	1000	(17)
E 440	Pectins	5000		only acidified follow-on formulae
E 471	Mono- and diglycerides of fatty acids	4000	(14)
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7500	(14)	only when sold as powder
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9000	(14)	only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473	Sucrose esters of fatty acids	120	(14)	only products containing hydrolysed proteins, peptides or amino acids
(4):The maximum level is expressed as P₂O₅
(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 the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127.
(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 the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127.
(44):In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127.
13.1.3	Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013
E 170	Calcium carbonate	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 260	Acetic acid	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 261	Potassium acetates	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustmentPeriod of application:From 6 February 2013
E 262	Sodium acetates	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 263	Calcium acetate	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 270	Lactic acid	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 296	Malic acid	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 300	L-ascorbic acid	200	(18)	only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 301	Sodium L-ascorbate	200	(18)	only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 302	Calcium L-ascorbate	200	(18)	only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 304(i)	L-ascorbyl palmitate	100	(19)	only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 306	Tocopherol-rich extract	100	(19)	only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 307	Alpha-tocopherol	100	(19)	only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 308	Gamma-tocopherol	100	(19)	only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 309	Delta-tocopherol	100	(19)	only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 322	Lecithins	10000		only biscuits and rusks, cereal-based foods, baby foods
E 325	Sodium lactate	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 326	Potassium lactate	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 327	Calcium lactate	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 330	Citric acid	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 331	Sodium citrates	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 332	Potassium citrates	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 333	Calcium citrates	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 334	Tartaric acid (L(+)-)	5000	(100)	only L(+)-form; only biscuits and rusks and baby foods
E 335	Sodium tartrates	5000	(51) (100)	only L(+)-form; only biscuits and rusks and baby foods
E 336	Potassium tartrates	5000	(51) (100)	only L(+)-form; only biscuits and rusks and baby foods
E 338	Phosphoric acid	1000	(4)	only processed cereal-based foods and baby foods, only for pH adjustment
E 339	Sodium phosphates	1000	(4) (20)	only cereals
E 340	Potassium phosphates	1000	(4) (20)	only cereals
E 341	Calcium phosphates	1000	(4) (20)	only cereals
E 341	Calcium phosphates	1000	(4)	only in fruit-based desserts
E 354	Calcium tartrate	5000	(42)	only L(+)-form; only biscuits and rusks
E 400	Alginic acid	500	(23)	only deserts and puddings
E 401	Sodium alginate	500	(23)	only deserts and puddings
E 402	Potassium alginate	500	(23)	only deserts and puddings
E 404	Calcium alginate	500	(23)	only deserts and puddings
E 410	Locust bean gum	10000	(21)	only processed cereal-based foods and baby foods
E 412	Guar gum	10000	(21)	only processed cereal-based foods and baby foods
E 414	Gum arabic (acacia gum)	10000	(21)	only processed cereal-based foods and baby foods
E 415	Xanthan gum	10000	(21)	only processed cereal-based foods and baby foods
E 440	Pectin	10000	(21)	only processed cereal-based foods and baby foods
E 410	Locust bean gum	20000	(21)	only gluten-free cereal-based foods
E 412	Guar gum	20000	(21)	only gluten-free cereal-based foods
E 414	Gum arabic (acacia gum)	20000	(21)	only gluten-free cereal-based foods
E 415	Xanthan gum	20000	(21)	only gluten-free cereal-based foods
E 440	Pectin	20000	(21)	only gluten-free cereal-based foods
E 450	Diphosphates	5000	(4) (42)	only biscuits and rusks
E 471	Mono- and diglycerides of fatty acids	5000	(22)	only biscuits and rusks, cereal-based foods, baby foods
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	5000	(22)	only biscuits and rusks, cereal-based foods, baby foods
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	5000	(22)	only biscuits and rusks, cereal-based foods, baby foods
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	5000	(22)	only biscuits and rusks, cereal-based foods, baby foods
E 500	Sodium carbonates	quantum satis		only as rising agent
E 501	Potassium carbonates	quantum satis		only as rising agent
E 503	Ammonium carbonates	quantum satis		only as rising agent
E 507	Hydrochloric acid	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 524	Sodium hydroxide	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 525	Potassium hydroxide	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 526	Calcium hydroxide	quantum satis		only processed cereal-based foods and baby foods, only for pH adjustment
E 551	Silicon dioxide	2000		only Dry cereals
E 575	Glucono-delta-lactone	5000	(42)	only biscuits and rusks
E 920	L-cysteine	1000		only biscuits for infants and young children
E 1404	Oxidized starch	50000		only processed cereal-based foods and baby foods
E 1410	Monostarch phosphate	50000		only processed cereal-based foods and baby foods
E 1412	Distarch phosphate	50000		only processed cereal-based foods and baby foods
E 1413	Phosphated distarch phosphate	50000		only processed cereal-based foods and baby foods
E 1414	Acetylated distarch phosphate	50000		only processed cereal-based foods and baby foods
E 1420	Acetylated starch	50000		only processed cereal-based foods and baby foods
E 1422	Acetylated distarch adipate	50000		only processed cereal-based foods and baby foods
E 1450	Starch sodium octenyl succinate	50000		only processed cereal-based foods and baby foods
E 1451	Acetylated oxidised starch	50000		only processed cereal-based foods and baby foods
E 300	Ascorbic acid	300	(18)	only fruit — and vegetable based drinks, juices and baby foods
E 301	Sodium ascorbate	300	(18)	only fruit — and vegetable based drinks, juices and baby foods
E 302	Calcium ascorbate	300	(18)	only fruit — and vegetable based drinks, juices and baby foods
E 333	Calcium citrates	quantum satis		only low sugar fruit-based products
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(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
(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
(51):Maximum usable levels are expressed in free acid
(100):Maximum individually or for the combination of E 334, E 335 and E 336
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	Lactic acid	quantum satis		only L(+)-form
E 304(i)	L-ascorbyl palmitate	100	(19)
E 306	Tocopherol-rich extract	100	(19)
E 307	Alpha-tocopherol	100	(19)
E 308	Gamma-tocopherol	100	(19)
E 309	Delta-tocopherol	100	(19)
E 322	Lecithins	10000	(14)
E 330	Citric acid	quantum satis
E 331	Sodium citrates	2000	(43)
E 332	Potassium citrates	quantum satis	(43)
E 338	Phosphoric acid		(1) (4) (44)
E 339	Sodium phosphates	1000	(1) (4) (15)
E 340	Potassium phosphates	1000	(1) (4) (15)
E 407	Carrageenan	300
E 410	Locust bean gum	10000	(21)
E 412	Guar gum	10000	(21)
E 414	Gum arabic (acacia gum)	10000	(21)
E 415	Xanthan gum	10000	(21)
E 440	Pectins	5000	(21)
E 471	Mono- and diglycerides of fatty acids	4000	(14)
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7500	(14)	only when sold as powder
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9000	(14)	only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473	Sucrose esters of fatty acids	120	(14)	only in products containing hydrolysed proteins, peptides or amino acids
E 500	Sodium carbonates	quantum satis
E 501	Potassium carbonates	quantum satis
E 503	Ammonium carbonates	quantum satis
E 507	Hydrochloric acid	quantum satis		only for pH adjustment
E 524	Sodium hydroxide	quantum satis		only for pH adjustment
E 525	Potassium hydroxide	quantum satis		only for pH adjustment
E 1404	Oxidized starch	50000
E 1410	Monostarch phosphate	50000
E 1412	Distarch phosphate	50000
E 1413	Phosphated distarch phosphate	50000
E 1414	Acetylated distarch phosphate	50000
E 1420	Acetylated starch	50000
E 1422	Acetylated distarch adipate	50000
E 1450	Starch sodium octenyl succinate	50000
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(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
(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 and 1999/21/EC
(44):In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC and 1999/21/EC
13.1.5	Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants and young children
13.1.5.1	Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants
The additives of categories 13.1.1 and 13.1.2 are applicable, except for E 412.
E 170	Calcium carbonate	quantum satis
E 304(i)	L-ascorbyl palmitate	100
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
E 338	Phosphoric acid	1000	(1) (4)	only for pH adjustment
E 339	Sodium phosphates	1000	(1) (4) (20)
E 340	Potassium phosphates	1000	(1) (4) (20)
E 341	Calcium phosphates	1000	(1) (4) (20)
E 401	Sodium alginate	1000		From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding
E 405	Propane-1, 2-diol alginate	200		From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism
E 410	Locust bean gum	5300		From birth onwards in products for reduction of gastro-oesophageal reflux
E 412	Guar gum	10000		From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids
E 415	Xanthan gum	1200		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
E 440	Pectins	4000		From birth onwards in products used in case of gastro-intestinal disorders
E 466	Sodium carboxy methyl cellulose, Cellulose gum	10000		From birth onwards in products for the dietary management of metabolic disorders
E 471	Mono- and diglycerides of fatty acids	5000		From birth onwards in specialised diets, particularly those devoid of proteins
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7500		only when sold as powder; From birth onwards
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9000		only when sold as liquid; From birth onwards
E 473	Sucrose esters of fatty acids	120		only products containing hydrolysed proteins, peptides and amino acids
E 500	Sodium carbonates	quantum satis		only as rising agent
E 501	Potassium carbonates	quantum satis		only as rising agent
E 507	Hydrochloric acid	quantum satis		only as rising agent
E 524	Sodium hydroxide	quantum satis		only for pH adjustment
E 525	Potassium hydroxide	quantum satis		only for pH adjustment
E 526	Calcium hydroxide	quantum satis		only for pH adjustment
E 1450	Starch sodium octenyl succinate	20000		only in infant formulae and follow-on formulaePeriod of application: until 18 February 2028
E 1450	Starch sodium octenyl succinate	10000		only in infant formulae and follow-on formulaePeriod of application: from 18 February 2028
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(20):E 339, E 340 and E 341 are authorised individually or in combination
13.1.5.2	Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children
The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341, E 412.
E 401	Sodium alginate	1000		From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding
E 405	Propane-1, 2-diol alginate	200		From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism
E 410	Locust bean gum	5300		From birth onwards in products for reduction of gastro-oesophageal reflux
E 412	Guar gum	10000		From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acidsPeriod of application:until 27 April 2027
E 415	Xanthan gum	1200		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
E 440	Pectins	4000		From birth onwards in products used in case of gastro-intestinal disorders
E 466	Sodium carboxy methyl cellulose, Cellulose gum	10000		From birth onwards in products for the dietary management of metabolic disorders
E 471	Mono- and diglycerides of fatty acids	5000		From birth onwards in specialised diets, particularly those devoid of proteins
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	7500		only when sold as powder; From birth onwards
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	9000		only when sold as liquid; From birth onwards
E 473	Sucrose esters of fatty acids	120		only products containing hydrolysed proteins, peptides and amino acids
E 1450	Starch sodium octenyl succinate	20000		Period of application: until 18 February 2028
E 1450	Starch sodium octenyl succinate	10000		Period of application: from 18 February 2028
13.2	Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5)
Products in this category can also contain additives that are allowed in the corresponding food categories
Group I	Additives
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	50	(88)
Group IV	Polyols	quantum satis
E 104	Quinoline Yellow	10	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
E 124	Ponceau 4R, Cochineal Red A	10	(61)
E 160d	Lycopene	30
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1500	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
E 405	Propane-1, 2-diol alginate	1200
E 406	Agar	quantum satis		only foods in tablet and coated tablet form
E 432-436	Polysorbates	1000	(1)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
E 475	Polyglycerol esters of fatty acids	5000
E 477	Propane-1,2-diol esters of fatty acids	1000
E 481-482	Stearoyl-2-lactylates	2000	(1)
E 491-495	Sorbitan esters	5000	(1)
E 904	Shellac	46000		only in tablet and coated tablet forms
E 950	Acesulfame K	450
E 951	Aspartame	1000
E 952	Cyclamic acid and its Na and Ca salts	400	(51)
E 954	Saccharin and its Na, K and Ca salts	200	(52)
E 955	Sucralose	400
E 959	Neohesperidine DC	100
E 960a – 960d	Steviol glycosides	330	(1) (60)
E 961	Neotame	32
E 962	Salt of aspartame-acesulfame	450	(11)a (49) (50)
E 969	Advantame	10
E 1201	Polyvinylpyrrolidone	quantum satis		only in tablet and coated tablet forms
(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
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(88):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg only in liquid heat-treated products. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
13.3	Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013
Group I	Additives
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	50
Group IV	Polyols	quantum satis
E 104	Quinoline Yellow	10	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
E 124	Ponceau 4R, Cochineal Red A	10	(61)
E 160d	Lycopene	30
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1500	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
E 405	Propane-1, 2-diol alginate	1200
E 432-436	Polysorbates	1000	(1)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
E 475	Polyglycerol esters of fatty acids	5000
E 477	Propane-1,2-diol esters of fatty acids	1000
E 481-482	Stearoyl-2-lactylates	2000	(1)
E 491-495	Sorbitan esters	5000	(1)
E 950	Acesulfame K	450
E 951	Aspartame	800
E 952	Cyclamic acid and its Na and Ca salts	400	(51)
E 954	Saccharin and its Na, K and Ca salts	240	(52)
E 955	Sucralose	320
E 959	Neohesperidine DC	100
E 960a – 960d	Steviol glycosides	270	(1) (60)
E 961	Neotame	26
E 962	Salt of aspartame-acesulfame	450	(11)a (49) (50)
E 969	Advantame	8
(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
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
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	Additives			including dry pasta
Group II	Colours at quantum satis	quantum satis
Group IV	Polyols	quantum satis
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
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	Beverages
14.1	Non-alcoholic beverages
14.1.1	Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	500	(1) (4)	only prepared table waters
(1):The additives may be added individually or in combination
(4):The maximum level is expressed as P₂O₅
(48):Mineral salts added to prepared table waters for standardisation are not classified as additives
14.1.2	Fruit juices as defined by Directive 2001/112/EC and vegetable juices
Group I	Additives			only vegetable juices
E 170	Calcium carbonate	quantum satis		only grape juice
E 200-202	Sorbic acid – potassium sorbate	500	(1) (2)	only Sød … saft and sødet … saft
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	2000	(1) (2)	only grape juice, unfermented, for sacramental use
E 210-213	Benzoic acid — benzoates	200	(1) (2)	only Sød … saft and sødet … saft
E 220-228	Sulphur dioxide — sulphites	2000	(3)	only concentrated grape juice for home wine-making
E 220-228	Sulphur dioxide — sulphites	50	(3)	only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments
E 220-228	Sulphur dioxide — sulphites	350	(3)	only lime and lemon juice
E 220-228	Sulphur dioxide — sulphites	70	(3)	only grape juice, unfermented, for sacramental use
E 296	Malic acid	3000		only pineapple juice
E 300	Ascorbic acid	quantum satis
E 330	Citric acid	3000
E 336	Potassium tartrates	quantum satis		only grape juice
E 440	Pectins	3000		only pineapple and passion fruit juice
E 900	Dimethyl polysiloxane	10		only pineapple juice and Sød … saft and sødet … 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
14.1.3	Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products
Group I	Additives			only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
E 200-202	Sorbic acid – potassium sorbate	250	(1) (2)	only traditional Swedish fruit syrups, maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used
E 200-202	Sorbic acid – potassium sorbate	300	(1) (2)	only traditional Swedish and Finnish fruit syrups
E 210-213	Benzoic acid — benzoates	150	(1) (2)	only traditional Swedish and Finnish fruit syrups
E 270	Lactic acid	5000
E 296	Malic acid	quantum satis		only traditional Swedish and Finnish fruit syrups
E 300	Ascorbic acid	quantum satis
E 330	Citric acid	5000
E 440	Pectins	3000		only pineapple and passion fruit
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis		only traditional Swedish and Finnish fruit syrups from citrus
E 950	Acesulfame K	350		only energy-reduced or with no added sugar
E 951	Aspartame	600		only energy-reduced or with no added sugar
E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	80	(52)	only energy-reduced or with no added sugar
E 955	Sucralose	300		only energy-reduced or with no added sugar
E 959	Neohesperidine DC	30		only energy-reduced or with no added sugar
E 960a – 960d	Steviol glycosides	100	(1) (60)	only energy-reduced or with no added sugar
E 961	Neotame	20		only energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced or with no added sugar
E 969	Advantame	6		only energy-reduced or with no added sugar
(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
(60):Expressed as steviol equivalents
14.1.4	Flavoured drinks
Group I	Additives			E 420, E 421, E 953, E 965, E 966 and E 967 may not be usedE 968 may not be used except where specifically provided for in this food category
Group II	Colours at quantum satis	quantum satis		excluding chocolate milk and malt productsPeriod of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(74)	excluding chocolate milk and malt productsPeriod of application:from 1 August 2014
Group III	Colours with combined maximum limit	100	(25)	excluding chocolate milk and malt productsPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	100	(25) (74)	excluding chocolate milk and malt productsPeriod of application:from 1 August 2014
E 104	Quinoline Yellow	10	(61)	excluding chocolate milk and malt products
E 110	Sunset Yellow FCF/Orange Yellow S	20	(61)	excluding chocolate milk and malt products
E 124	Ponceau 4R, Cochineal Red A	10	(61)	excluding chocolate milk and malt products
E 160b(i)	Annatto bixin	20
E 160d	Lycopene	12		excluding dilutable drinks
E 200-202	Sorbic acid – potassium sorbate	250	(1) (2)	maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used
E 200-202	Sorbic acid – potassium sorbate	300	(1) (2)	excluding dairy-based drinks
E 210-213	Benzoic acid — benzoates	150	(1) (2)	excluding dairy-based drinks
E 220-228	Sulphur dioxide — sulphites	20	(3)	only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice
E 220-228	Sulphur dioxide — sulphites	50	(3)	only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup
E 220-228	Sulphur dioxide — sulphites	350	(3)	only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)
E 220-228	Sulphur dioxide — sulphites	250	(3)	only other concentrates based on fruit juice or comminuted fruit; capilé, groselha
E 242	Dimethyl dicarbonate	250	(24)
E 246	Glycolipids	50		excluding dairy based drinks
E 297	Fumaric acid	1000		only instant powders for fruit-based drinks
E 334–337 and E 354	Tartaric acid – tartrates	4000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	700	(1) (4)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	500	(1) (4)	only sport drinks
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	4000	(1) (4)	only whey protein containing sport drinks
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20000	(1) (4)	only vegetable protein drinks
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2000	(1) (4)	only chocolate and malt dairy-based drinks
E 355-357	Adipic acid — adipates	10000	(1)	only powders for home preparation of drinks
E 363	Succinic acid	3000		only powders for home preparation of drinks
E 405	Propane-1, 2-diol alginate	300
E 423	Octenyl succinic acid modified gum arabic	1000	only in energy drinks and in drinks containing fruit juice
E 426	Soybean hemicellulose	5000		only dairy-based drinks intended for retail sale
E 432-436	Polysorbates	10	(1)	only carbonated drinks
E 444	Sucrose acetate isobutyrate	300		only cloudy drinks
E 445	Glycerol esters of wood rosins	100		only cloudy drinks
E 459	Beta-cyclodextrin	500		only flavoured powdered instant drinks
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)	only aniseed-based, dairy-based, coconut and almond drinks
E 473-474	Sucrose esters of fatty acids — sucroglycerides	10000	(1)	only powders for the preparation of hot beverages
E 481-482	Sodium and Calcium stearoyl-2-lactylates	2000	(1)	only powders for the preparation of hot beverages
E 900	Dimethyl polysiloxane	10
E 950	Acesulfame K	350		only energy-reduced or with no added sugar
E 951	Aspartame	600		only energy-reduced or with no added sugar
E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	80	(52)	only energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	100	(52)	only ‘gaseosa’ energy-reduced or with no added sugar
E 955	Sucralose	300		only energy-reduced or with no added sugar
E 959	Neohesperidine DC	30		only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks
E 959	Neohesperidine DC	50		only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar
E 957	Thaumatin	0,5		only water based flavoured non-alcoholic drinks, as flavour enhancer only
E 960a – 960d	Steviol glycosides	80	(1) (60)	only energy-reduced or with no added sugar
E 961	Neotame	20		only energy-reduced or with no added sugar
E 961	Neotame	2		only energy-reduced or with no added sugar, as flavour enhancer
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced or with no added sugar
E 968	Erythritol	16000		only energy-reduced or with no added sugars, as flavour enhancer only
E 969	Advantame	6		only energy reduced or with no added sugar
E 999	Quillaia extract	170	(45)
(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
(4):The maximum level is expressed as P₂O₅
(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
(25):The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(45):Expressed as saponins
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(74):Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
14.1.5	Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products
14.1.5.1	Coffee, coffee extracts
E 901	Beeswax, white and yellow	quantum satis		only coffee beans, as glazing agent
E 902	Candelilla wax	quantum satis		only coffee beans, as glazing agent
E 903	Carnauba wax	200		only coffee beans, as glazing agent
E 904	Shellac	quantum satis		only coffee beans, as glazing agent
14.1.5.2	Other
Group I	Additives			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
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	600	(1) (2)	only liquid tea concentrates and liquid fruit and herbal infusion concentrates
E 242	Dimethyl dicarbonate	250	(24)	only liquid tea concentrate
E 246	Glycolipids	20	(93)	only liquid tea concentrates and liquid fruit and herbal infusion concentrates
E 297	Fumaric acid	1000		only instant products for preparation of flavoured tea and herbal infusions
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2000	(1) (4)	only coffee-based drinks for vending machines; Instant tea and instant herbal infusions
E 355-357	Adipic acid — adipates	10000	(1)	only powders for home preparation of drinks
E 363	Succinic acid	3000		only powders for home preparation of drinks
E 473-474	Sucrose esters of fatty acids — sucroglycerides	1000	(1)	only canned liquid coffee
E 473-474	Sucrose esters of fatty acids — sucroglycerides	10000	(1)	only powders for the preparation of hot beverages
E 481-482	Sodium and calcium Stearoyl-2-lactylate	2000	(1)	only powders for the preparation of hot beverages
E 491-495	Sorbitan esters	500	(1)	only liquid tea concentrates and liquid fruit and herbal infusion concentrates
E 960a – 960d	Steviol glycosides	30	(1) (60) (93)	only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugars
E 960a – 960d	Steviol glycosides	30	(1) (60) (93)	only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugars
E 960a – 960d	Steviol glycosides	20	(1) (60) (93)	only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugars
(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
(4):The maximum level is expressed as P₂O₅
(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(24):Ingoing amount, residues not detectable
(60):Expressed as steviol equivalents
(93):Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption
14.2	Alcoholic beverages, including alcohol-free and low-alcohol counterparts
14.2.1	Beer and malt beverages
E 150a,b,d	Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel	quantum satis
E 150c	Ammonia caramel	6000
E 150c	Ammonia caramel	9500		only ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %); Brown ale, porter, stout and old ale
E 210-213	Benzoic acid — benzoates	200	(1) (2)	only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)	only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates
E 220-228	Sulphur dioxide — sulphites	20	(3)
E 220-228	Sulphur dioxide — sulphites	50		only beer with a second fermentation in the cask
E 246	Glycolipids	50		only alcohol free beer and malt beverages
E 270	Lactic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 330	Citric acid	quantum satis
E 405	Propane-1, 2-diol alginate	100
E 414	Gum arabic (acacia gum)	quantum satis
E 950	Acesulfame K	350		only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 951	Aspartame	600		only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 954	Saccharin and its Na, K and Ca salts	80	(52)	only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 955	Sucralose	250		only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 959	Neohesperidine DC	10		only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 960a – 960d	Steviol glycosides	70	(1) (60)	only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 961	Neotame	20		only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 969	Advantame	6		only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type
E 950	Acesulfame K	25	(52)	only energy-reduced beer
E 951	Aspartame	25		only energy-reduced beer
E 955	Sucralose	10		only energy-reduced beer
E 959	Neohesperidine DC	10		only energy-reduced beer
E 961	Neotame	1		only energy-reduced beer
E 962	Salt of aspartame-acesulfame	25	(11)b (49) (50)	only energy-reduced beer
E 969	Advantame	0,5		only energy-reduced beer
E 1105	Lysozyme	quantum satis		only in beers that will not receive either pasteurisation or sterile filtrationPeriod of application:From 25 June 2012
E 1200	Polydextrose	quantum satis		Only energy-reduced and low-alcohol beersPeriod of application:From 25 June 2012
(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
(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
(60):Expressed as steviol equivalents
14.2.2	Wine and other products defined in Part II of Annex VII to Regulation (EU) No 1308/2013
The use of additives is authorised in accordance with Regulation (EU) No 1308/2013, Council Decisions on the conclusion of agreements between the European Union and certain third countries on trade in wine and Commission Delegated Regulation (EU) 2019/934^note and their implementing measures
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)	only alcohol-free
E 210-213	Benzoic acid — benzoates	200	(1) (2)	only alcohol-freePeriod of application:From 19 July 2012
E 220-228	Sulphur dioxide — sulphites	200	(3)	only alcohol-free
E 242	Dimethyl dicarbonate	250	(24)	only alcohol-free
(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 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	Additives			E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II	Colours at quantum satis	quantum satis		excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
Group III	Colours with combined maximum limit	200		excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 104	Quinoline Yellow	25	(64)	excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 110	Sunset Yellow FCF/Orange Yellow S	10	(64)	excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 150a-d	Caramels	quantum satis		only cidre bouché
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
E 220-228	Sulphur dioxide — sulphites	200	(3)
E 242	Dimethyl dicarbonate	250	(24)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)
E 405	Propane-1, 2-diol alginate	100		excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 432-436	Polysorbates	10	(1)	only carbonated drinks
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
E 900	Dimethyl polysiloxane	10		excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 950	Acesulfame K	350		excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 951	Aspartame	600		excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 954	Saccharin and its Na, K and Ca salts	80	(52)	excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 955	Sucralose	50		excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 959	Neohesperidine DC	20		excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 961	Neotame	20		excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 969	Advantame	6		excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 999	Quillaia extract	170	(45)	excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
(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
(4):The maximum level is expressed as P₂O₅
(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
(24):Ingoing amount, residues not detectable
(45):Expressed as saponins
(64):The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.4	Fruit wine and made wine
Group I	Additives			E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II	Colours at quantum satis	quantum satis		excluding wino owocowe jakościowe
Group III	Colours with combined maximum limit	200		excluding wino owocowe jakościowe
E 104	Quinoline Yellow	25	(64)	excluding wino owocowe jakościowe
E 110	Sunset Yellow FCF/Orange Yellow S	10	(64)	excluding wino owocowe jakościowe
E 124	Ponceau 4R, Cochineal Red A	1	(61)	excluding wino owocowe jakościowe
E 160d	Lycopene	10		excluding wino owocowe jakościowe
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
E 220-228	Sulphur dioxide — sulphites	200	(3)
E 220-228	Sulphur dioxide — sulphites	260	(3)	only made wine
E 242	Dimethyl dicarbonate	250	(24)	only fruit wine, alcohol reduced fruit wine and wino owocowe jakościowe, wino owocowe likierowe, wino owocowe aromatyzowane, wino z soku winogronowego, aromatyzowane wino z soku winogronowego, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)
E 353	Metatartaric acid	100		only made wine and wino z soku winogronowego and aromatyzowane wino z soku winogronowego
E 432-436	Polysorbates	10	(1)	only carbonated drinks
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000
E 1105	Lysozyme	quantum satis		only wino z soku winogronowego, aromatyzowane wino z soku winogronowego, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
(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
(4):The maximum level is expressed as P₂O₅
(24):Ingoing amount, residues not detectable
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.5	Mead
Group I	Additives			E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II	Colours at quantum satis	quantum satis		except miód pitny jakościowy
E 150a	Plain Caramel	quantum satis		miód pitny jakościowy can only contain E 150a made from honey
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
E 220-228	Sulphur dioxide — sulphites	200	(3)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(24)
(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
(4):The maximum level is expressed as P₂O₅
(24):Ingoing amount, residues not detectable
14.2.6	Spirit drinks as defined in Regulation (EU) 2019/787
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
Group II	Colours at quantum satis	quantum satis		except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787
Group III	Colours with combined maximum limit	200	(87)	except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787
E 104	Quinoline Yellow	180	(61)	except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787
E 110	Sunset Yellow FCF/Orange Yellow S	100	(61)	except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787
E 123	Amaranth	30		except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787
E 124	Ponceau 4R, Cochineal Red A	170	(61)	except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787
E 150a-d	Caramels	quantum satis		except: spirit drinks as defined in categories 15-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787category 2 of Annex I of Regulation (EU) 2019/787 can only contain E 150acategory 1, 3-8, 10-14 of Annex I of Regulation (EU) 2019/787 can only contain added caramel as a means of adjusting the colour
E 160b(i)	Annatto bixin	10		only liqueurs
E 174	Silver	quantum satis		only liqueurs
E 175	Gold	quantum satis		only liqueurs
E 220-228	Sulphur dioxide — sulphites	50	(3)	only distilled alcoholic beverages containing whole pears
E 334–337 and E 354	Tartaric acid – tartrates	1000	(1) (2)
E 338-452	Phosphoric acid – phosphates – di-, tri- and polyphosphates	1000	(1) (4)	except: category 2 of Annex I of Regulation (EU) 2019/787
E 405	Propane-1, 2-diol alginate	10000		only emulsified liqueurs
E 416	Karaya gum	10000		only egg-based liqueurs
E 445	Glycerol esters of wood rosins	100		only cloudy spirit drinks
E 473-474	Sucrose esters of fatty acids – sucroglycerides	5000	(1)	except: category 2 of Annex I of Regulation (EU) 2019/787
E 475	Polyglycerol esters of fatty acids	5000		only emulsified liqueurs
E 481-482	Stearoyl-2-lactylates	8000	(1)	only emulsified liqueurs
(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
(4):The maximum level is expressed as P₂O₅
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(87):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
14.2.7	Aromatised wine products as defined by Regulation (EU) No 251/2014
14.2.7.1	Aromatised wines
Group I	Additives			E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II	Colours at quantum satis			Except americano, bitter vino
Group III	Colours with combined maximum limit	200		Except americano, bitter vino
E 150a-d	Caramels	quantum satis
E 100	Curcumin	100	(26) (27)	only americano, bitter vino
E 101	Riboflavins	100	(26) (27)	only americano, bitter vino
E 102	Tartrazine	100	(26) (27)	only americano, bitter vino
E 104	Quinoline Yellow	50	(26) (27)	only americano, bitter vino
E 104	Quinoline Yellow	50	(61)	Except americano, bitter vino
E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)	Except americano, bitter vino
E 110	Sunset Yellow FCF/Orange Yellow S	50	(27)	only bitter vino
E 120	Carminic acid, Carmine	100	(26) (27) (87)	only americano, bitter vino
E 122	Azorubine, Carmoisine	100	(26) (27)	only americano, bitter vino
E 123	Amaranth	100	(26) (27)	only americano, bitter vino
E 124	Ponceau 4R, Cochineal Red A	50	(26) (27)	only americano, bitter vino
E 124	Ponceau 4R, Cochineal Red A	50	(61)	Except americano, bitter vino
E 129	Allura Red AG	100	(27)	only bitter vino
E 123	Amaranth	30		only wine-based aperitif
E 150a-d	Caramels	quantum satis		only americano, bitter vino
E 160d	Lycopene	10
E 163	Anthocyanins	quantum satis		only americano
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
E 220-228	Sulphur dioxide — sulphites	200	(3)
E 242	Dimethyl dicarbonate	250	(24)
E 334–337 and E 354	Tartaric acid – tartrates	8000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
(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
(4):The maximum level is expressed as P₂O₅
(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
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(87):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
14.2.7.2	Aromatised wine-based drinks
Group I	Additives			E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II	Colours at quantum satis	quantum satis		except bitter soda, sangria, claria, zurra
Group III	Colours with combined maximum limit	200		except bitter soda, sangria, claria, zurra
E 100	Curcumin	100	(28)	only bitter soda
E 101	Riboflavins	100	(28)	only bitter soda
E 102	Tartrazine	100	(28)	only bitter soda
E 104	Quinoline Yellow	50	(61)	only bitter soda
E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)	only bitter soda
E 120	Carminic acid, Carmine	100	(28) (87)	only bitter soda
E 122	Azorubine, Carmoisine	100	(28)	only bitter soda
E 123	Amaranth	100	(28)	only bitter soda
E 124	Ponceau 4R, Cochineal Red A	50	(61)	only bitter soda
E 129	Allura Red AG	100	(28)	only bitter soda
E 150a-d	Caramels	quantum satis		except sangria, clarea, zurra
E 160d	Lycopene	10
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
E 220-228	Sulphur dioxide — sulphites	200	(3)
E 242	Dimethyl dicarbonate	250	(24)
E 334–337 and E 354	Tartaric acid – tartrates	8000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
(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
(4):The maximum level is expressed as P₂O₅
(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
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(87):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
14.2.7.3	Aromatised wine-product cocktails
Group I	Additives			E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	200	(87)
E 104	Quinoline Yellow	50	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)
E 124	Ponceau 4R, Cochineal Red A	50	(61)
E 160d	Lycopene	10
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)
E 220-228	Sulphur dioxide — sulphites	200	(3)
E 242	Dimethyl dicarbonate	250	(24)
E 334–337 and E 354	Tartaric acid – tartrates	8000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
(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
(4):The maximum level is expressed as P₂O₅
(24):Ingoing amount, residues not detectable
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(87):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
14.2.8	Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %
Group I	Additives			E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	200	(87)	only alcoholic beverages with alcoholic strength by volume less than 15 %
E 104	Quinoline Yellow	180	(61)	only alcoholic beverages with alcoholic strength by volume less than 15 %
E 110	Sunset Yellow FCF/Orange Yellow S	100	(61)	only alcoholic beverages with alcoholic strength by volume less than 15 %
E 123	Amaranth	30		only alcoholic beverages with alcoholic strength by volume less than 15 %
E 124	Ponceau 4R, Cochineal Red A	170	(61)	only alcoholic beverages with alcoholic strength by volume less than 15 %
E 160b(ii)	Annatto norbixin	10		only alcoholic beverages with alcoholic strength by volume less than 15 %
E 160d	Lycopene	30
E 200-202	Sorbic acid – potassium sorbate	200	(1) (2)	only alcoholic beverages with alcoholic strength by volume less than 15 %
E 210-213	Benzoic acid – benzoates	200	(1) (2)	only alcoholic beverages with alcoholic strength by volume less than 15 %
E 220-228	Sulphur dioxide – sulphites	200	(3)	only napój winny owocowy, napój winny miodowy, aromatyzowany napój winny owocowy, aromatyzowany napój winny miodowy,
E 220-228	Sulphur dioxide – sulphites	20	(3)	only in fermented grape must-based beverages
E 242	Dimethyl dicarbonate	250	(24)
E 334–337 and E 354	Tartaric acid – tartrates	8000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1000	(1) (4)
E 353	Metatartaric acid	100		only nalewka na winie z soku winogronowego and aromatyzowana nalewka na winie z soku winogronowego
E 405	Propane-1, 2-diol alginate	100		only in fermented grape must-based beverages
E 432-436	Polysorbates	10	(1)	only carbonated beverages
E 444	Sucrose acetate isobutyrate	300		only flavoured cloudy alcoholic beverages with alcoholic strength by volume less than 15 %
E 445	Glycerol esters of wood rosins	100		only flavoured cloudy alcoholic beverages with alcoholic strength by volume less than 15 %
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
E 481-482	Stearoyl-2-lactylates	8000	(1)	only flavoured beverages with alcoholic strength by volume less than 15 %
E 499	Stigmasterol-rich plant sterols	80	(80)	Only to water based ready-to-freeze alcoholic cocktails
E 499	Stigmasterol-rich plant sterols	800	(80)	Only to cream based ready-to-freeze alcoholic cocktails
E 950	Acesulfame K	350
E 951	Aspartame	600
E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only mixtures of alcoholic beverages with non-alcoholic beverages
E 954	Saccharin and its Na, K and Ca salts	80	(52)
E 955	Sucralose	250
E 959	Neohesperidine DC	30
E 960a – 960d	Steviol glycosides	150	(1)(60)
E 961	Neotame	20
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)
E 969	Advantame	6
E 1105	Lysozyme	quantum satis		only napój winny owocowy, napój winny miodowy, aromatyzowany napój winny owocowy, aromatyzowany napój winny miodowy
(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
(4):The maximum level is expressed as P₂O₅
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(80):The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply.
(87):Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
15	Ready-to-eat savouries and snacks
15.1	Potato-, cereal-, flour- or starch-based snacks
Group I	Additives
Group II	Colours at quantum satis	quantum satis		Period of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(71)	Period of application:from 1 August 2014
Group III	Colours with combined maximum limit	100		excluding extruded or expanded savoury snack productsPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	100	(71)	excluding extruded or expanded savoury snack productsPeriod of application:from 1 August 2014
Group III	Colours with combined maximum limit	200		only extruded or expanded savoury snack productsPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	200	(71)	only extruded or expanded savoury snack productsPeriod of application:from 1 August 2014
E 160b(i)	Annatto bixin	20	(94)
E 160b(ii)	Annatto norbixin	20	(94)
E 160d	Lycopene	30
E 200-202; 214-219	Sorbic acid – potassium sorbate; p-hydroxybenzoates	1000	(1) (2) (5)
E 220-228	Sulphur dioxide — sulphites	50	(3)	only cereal- and potato-based snacks
E 310-320	Propyl gallate, TBHQ and BHA	200	(1)	only cereal-based snack foods
E 334–337 and E 354	Tartaric acid – tartrates	60000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
E 392	Extracts of rosemary	50	(41) (46)
E 405	Propane-1, 2-diol alginate	3000		only cereal- and potato-based snacks
E 416	Karaya gum	5000		only cereal- and potato-based snacks
E 481-482	Stearoyl-2-lactylates	2000	(1)	only cereal-based snacks
E 481-482	Stearoyl-2-lactylates	5000	(1)	only cereal- and potato-based snacks
E 901	Beeswax, white and yellow	quantum satis		as glazing agents only
E 902	Candelilla wax	quantum satis		as glazing agents only
E 903	Carnauba wax	200		as glazing agents only
E 904	Shellac	quantum satis		as glazing agents only
E 950	Acesulfame K	350
E 951	Aspartame	500
E 954	Saccharin and its Na, K and Ca salts	100	(52)
E 955	Sucralose	200
E 957	Thaumatin	5		only as flavour enhancer
E 959	Neohesperidine DC	50
E 960a – 960d	Steviol glycosides	20	(1) (60)
E 961	Neotame	18
E 961	Neotame	2		as flavour enhancer only
E 962	Salt of aspartame-acesulfame	500	(11)b (49) (50)
E 969	Advantame	5
(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
(4):The maximum level is expressed as P₂O₅
(5):E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(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
(60):Expressed as stevioles equivalents
(71):Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
15.2	Processed nuts
Group I	Additives
Group II	Colours at quantum satis	quantum satis
Group III	Colours with combined maximum limit	100		only savoury-coated nuts
E 160b(i)	Annatto bixin	10	(94)
E 160b(ii)	Annatto norbixin	10	(94)
E 160d	Lycopene	30
E 200-202; 214-219	Sorbic acid – potassium sorbate; p-hydroxybenzoates	1000	(1) (2) (5)	only coated nuts
E 220-228	Sulphur dioxide — sulphites	50	(3)	only marinated nuts
E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (13)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5000	(1) (4)
E 392	Extracts of rosemary	200	(41) (46)
E 416	Karaya gum	10000		only coating for nuts
E 901	Beeswax, white and yellow	quantum satis		as glazing agents only
E 902	Candelilla wax	quantum satis		as glazing agents only
E 903	Carnauba wax	200		as glazing agents only
E 904	Shellac	quantum satis		as glazing agents only
E 950	Acesulfame K	350
E 951	Aspartame	500
E 954	Saccharin and its Na, K and Ca salts	100	(52)
E 955	Sucralose	200
E 959	Neohesperidine DC	50
E 960a – 960d	Steviol glycosides	20	(1) (60)
E 961	Neotame	18
E 961	Neotame	2		as flavour enhancer only
E 962	Salt of aspartame-acesulfame	500	(11)b (49) (50)
E 969	Advantame	5
(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
(4):The maximum level is expressed as P₂O₅
(5):E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(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
(60):Expressed as steviol equivalents
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
16	Desserts excluding products covered in categories 1, 3 and 4
Group I	Additives
Group II	Colours at quantum satis	quantum satis		Period of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(74)	Period of application:from 1 August 2014
Group III	Colours with combined maximum limit	150		Period of application:until 31 July 2014
Group III	Colours with combined maximum limit	150	(74)	Period of application:from 1 August 2014
Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
E 104	Quinoline Yellow	10	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	5	(61)
E 124	Ponceau 4R, Cochineal Red A	10	(61)
E 160b(i)	Annatto bixin	15	(94)
E 160b(ii)	Annatto norbixin	7,5	(94)
E 160d	Lycopene	30
E 200-202	Sorbic acid – potassium sorbate	500	(1) (2)	only non-heat-treated plant-based mousses
E 200-202	Sorbic acid – potassium sorbate	1000	(1) (2)	only frugtgrød, rote Grütze and pasha; fruit-flavoured water-based gelatine desserts
E 200-202	Sorbic acid – potassium sorbate	2000	(1) (2)	only ostkaka
E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	300	(1) (2)	only non-heat-treated dairy-based desserts
E 210-213	Benzoic acid — benzoates	500	(1) (2)	only frugtgrød and rote Grütze
E 234	Nisin	3		only semolina and tapioca puddings and similar products
E 280-283	Propionic acid — propionates	1000	(1) (6)	only Christmas pudding
E 297	Fumaric acid	4000		only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes
E 334–337 and E 354	Tartaric acid – tartrates	3000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	3000	(1) (4)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	7000	(1) (4)	only dry powdered dessert mixes
E 355-357	Adipic acid — adipates	1000	(1)	only dry powdered dessert mixes
E 355-357	Adipic acid — adipates	6000	(1)	only gel-like desserts
E 355-357	Adipic acid — adipates	1000	(1)	only fruit-flavoured desserts
E 363	Succinic acid	6000
E 416	Karaya gum	6000
E 427	Cassia gum	2500		only for dairy-based dessert and similar products
E 432-436	Polysorbates	3000	(1)
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5000	(1)
E 475	Polyglycerol esters of fatty acids	2000
E 477	Propane-1,2-diol esters of fatty acids	5000
E 481-482	Stearoyl-2-lactylates	5000	(1)
E 483	Stearyl tartrate	5000
E 491-495	Sorbitan esters	5000	(1)
E 950	Acesulfame K	350		only energy-reduced or with no added sugar
E 951	Aspartame	1000		only energy-reduced or with no added sugar
E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only energy-reduced or with no added sugar
E 954	Saccharin and its Na, K and Ca salts	100	(52)	only energy-reduced or with no added sugar
E 955	Sucralose	400		only energy-reduced or with no added sugar
E 957	Thaumatin	5		as flavour enhancer only
E 959	Neohesperidine DC	50		only energy-reduced or with no added sugar
E 960a – 960d	Steviol glycosides	100	(1) (60)	only energy-reduced or with no added sugar
E 961	Neotame	32		only energy-reduced or with no added sugar
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced or with no added sugar
E 964	Polyglycitol syrup	300000		only energy-reduced or with no added sugarPeriod of application:From 29 November 2012
E 969	Advantame	10		only energy-reduced or with no added sugar
(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
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(74):Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(94):When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.
17	Food supplements as defined in Directive 2002/46/EC
	INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES
	The maximum levels of use indicated for colours, polyols, sweeteners, E 200-213, E 334-337 and E 354, E 338-452, E 405, E 416, E 432-436, E 459, E 468, E 473-475, E 491-495, E 551-553, E 901-904, E 961, E 1201-1204, E 1505 and E 1521 refer to the food supplements ready for consumption prepared following the instructions for use provided by the manufacturer.The dilution factor for those food supplements that have to be diluted or dissolved has to be communicated together with the instructions for use.
17.1	Food supplements supplied in a solid form, excluding food supplements for infants and young children
Group I	Additives			E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion
Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(69)	Period of application: from 1 August 2014
Group III	Colours with combined maximum limit	300		Period of application: until 31 July 2014
Group III	Colours with combined maximum limit	300	(69)	Period of application: from 1 August 2014
Group IV	Polyols	quantum satis
E 104	Quinoline Yellow	35	(61)	Period of application: from 1 January 2014 to 31 July 2014
E 104	Quinoline Yellow	35	(61)(69)	Period of application: from 1 August 2014except food supplements in chewable form
E 104	Quinoline Yellow	10	(61)	Period of application: from 1 January 2014 to 31 July 2014
E 104	Quinoline Yellow	10	(61)(69)	Period of application: from 1 August 2014only food supplements in chewable form
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)	Period of application: from 1 January 2014 to 31 July 2014
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)(69)	Period of application: from 1 August 2014
E 124	Ponceau 4R, Cochineal Red A	35	(61)	Period of application: from 1 January 2014 to 31 July 2014
E 124	Ponceau 4R, Cochineal Red A	35	(61)(69)	Period of application: from 1 August 2014except food supplements in chewable form
E 124	Ponceau 4R, Cochineal Red A	10	(61)	Period of application: from 1 January 2014 to 31 July 2014
E 124	Ponceau 4R, Cochineal Red A	10	(61)(69)	Period of application: from 1 August 2014only food supplements in chewable form
E 160d	Lycopene	30
E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	1000	(1) (2)	only food supplements in dried form and containing preparations of vitamin A and of combinations of vitamins A and D, except in chewable form
E 310-321	Propyl gallate, TBHQ, BHA and BHT	400	(1)
E 334–337 and E 354	Tartaric acid – tartrates	100000	(1) (2)	except food supplements in chewable form
E 334–337 and E 354	Tartaric acid – tartrates	130000	(1) (2)	only food supplements in chewable form
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	quantum satis
E 392	Extracts of rosemary	400	(46)
E 405	Propane-1, 2-diol alginate	1000
E 416	Karaya gum	quantum satis
E 426	Soybean hemicellulose	1500
E 432-436	Polysorbates	quantum satis
E 345(i)	Trimagnesium dicitrate	100000	(97)
E 459	Beta-cyclodextrin	quantum satis		only food supplements in tablet and coated tablet form
E 468	Cross-linked sodium carboxy methyl cellulose	30000		except food supplements in chewable form
E 473-474	Sucrose esters of fatty acids — sucroglycerides	quantum satis	(1)
E 475	Polyglycerol esters of fatty acids	quantum satis
E 491-495	Sorbitan esters	quantum satis	(1)
E 551-559	Silicon dioxide — silicates	quantum satis		Period of application: until 31 January 2014
E 551-553	Silicon dioxide — silicates	quantum satis		Period of application: from 1 February 2014
E 900	Dimethyl polysiloxane	10	(91)	only food supplements in effervescent tablet form
E 901	Beeswax, white and yellow	quantum satis
E 902	Candelilla wax	quantum satis
E 903	Carnauba wax	200
E 904	Shellac	quantum satis
E 950	Acesulfame K	500
E 950	Acesulfame K	2000		only food supplements in chewable form
E 951	Aspartame	2000
E 951	Aspartame	5500		only food supplements in chewable form
E 952	Cyclamic acid and its Na and Ca salts	500	(51)
E 952	Cyclamic acid and its Na and Ca salts	1250	(51)	only food supplements in chewable form
E 954	Saccharin and its Na, K and Ca salts	500	(52)
E 954	Saccharin and its Na, K and Ca salts	1200	(52)	only food supplements in chewable form
E 955	Sucralose	800
E 955	Sucralose	2400		only food supplements in chewable form
E 957	Thaumatin	400		only food supplements in chewable form
E 959	Neohesperidine DC	100
E 959	Neohesperidine DC	400		only food supplements in chewable form
E 960a – 960d	Steviol glycosides	670	(1) (60)
E 960a – 960d	Steviol glycosides	1800	(1) (60)	only food supplements in chewable form
E 961	Neotame	60
E 961	Neotame	185		only food supplements in chewable form
E 961	Neotame	2		only as flavour enhancer, except food supplements in chewable form
E 961	Neotame	2		only vitamins and/or mineral based food supplements in chewable form, as a flavour enhancer
E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)
E 962	Salt of aspartame-acesulfame	2000	(11)a (49) (50)	only food supplements in chewable form
E 969	Advantame	20
E 969	Advantame	55		only food supplements in chewable form
E 999	Quillaia extract	3350	(45)
E 1201	Polyvinylpyrrolidone	quantum satis		only food supplements in tablet and coated tablet form
E 1202	Polyvinylpolypyrrolidone	quantum satis		only food supplements in tablet and coated tablet form
E 1203	Polyvinyl alcohol (PVA)	18000		only food supplements in capsule and tablet form
E 1204	Pullulan	quantum satis		only food supplements in capsule and tablet form
E 1205	Basic methacrylate copolymer	100000		except food supplements in chewable form
E 1206	Neutral methacrylate copolymer	200000		except food supplements in chewable form
E 1207	Anionic methacrylate copolymer	100000		except food supplements in chewable form
E 1208	Polyvinylpyrrolidone-vinyl acetate copolymer	100000		except food supplements in chewable form
E 1209	Polyvinyl alcohol-polyethylene glycol-graft-co-polymer	100000		except food supplements in chewable form
E 1210	Carbomer	200000
E 1505	Triethyl citrate	3500		only food supplements in capsule and tablet form
E 1521	Polyethylene glycol	10000		only food supplements in capsule and tablet form
(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
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(69):Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
(91):Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water
(97):In conformity with Directive 2002/46/EC
(45):Expressed as saponins
17.2	Food supplements supplied in a liquid form, excluding food supplements for infants and young children
Group I	Additives
Group II	Colours at quantum satis	quantum satis
Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(69)	Period of application: from 1 August 2014only food supplements in syrup form
Group III	Colours with combined maximum limit	100
Group IV	Polyols	quantum satis
E 104	Quinoline Yellow	10	(61)	Period of application: from 1 January 2014 to 31 July 2014
E 104	Quinoline Yellow	10	(61)(69)	Period of application: from 1 August 2014
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)	Period of application: from 1 January 2014 to 31 July 2014
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)(69)	Period of application: from 1 August 2014
E 124	Ponceau 4R, Cochineal Red A	10	(61)	Period of application: from 1 January 2014 to 31 July 2014
E 124	Ponceau 4R, Cochineal Red A	10	(61)(69)	Period of application: from 1 August 2014
E 160d	Lycopene	30
E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	2000	(1) (2)	except food supplements in syrup form
E 310-321	Propyl gallate, TBHQ, BHA and BHT	400	(1)
E 334–337 and E 354	Tartaric acid – tartrates	6000	(1) (2)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	quantum satis
E 392	Extracts of rosemary	400	(46)
E 405	Propane-1, 2-diol alginate	1000
E 416	Karaya gum	quantum satis
E 426	Soybean hemicellulose	1500
E 432-436	Polysorbates	quantum satis
E 473-474	Sucrose esters of fatty acids — sucroglycerides	quantum satis	(1)
E 475	Polyglycerol esters of fatty acids	quantum satis
E 491-495	Sorbitan esters	quantum satis	(1)
E 551-559	Silicon dioxide — silicates	quantum satis		Period of application: until 31 January 2014
E 551-553	Silicon dioxide — silicates	quantum satis		Period of application: from 1 February 2014
E 950	Acesulfame K	350
E 950	Acesulfame K	2000		only food supplements in syrup form
E 951	Aspartame	600
E 951	Aspartame	5500		only food supplements in syrup form
E 952	Cyclamic acid and its Na and Ca salts	400	(51)
E 952	Cyclamic acid and its Na and Ca salts	1250	(51)	only food supplements in syrup form
E 954	Saccharin and its Na, K and Ca salts	80	(52)
E 954	Saccharin and its Na, K and Ca salts	1200	(52)	only food supplements in syrup form
E 955	Sucralose	240
E 955	Sucralose	2400		only food supplements in syrup form
E 957	Thaumatin	400		only food supplements in syrup form
E 959	Neohesperidine DC	50
E 959	Neohesperidine DC	400		only food supplements in syrup form
E 960a – 960d	Steviol glycosides	200	(1) (60)
E 960a – 960d	Steviol glycosides	1800	(1) (60)	only food supplements in syrup form
E 961	Neotame	20
E 961	Neotame	185		only food supplements in syrup form
E 961	Neotame	2		only as flavour enhancer, except food supplements in syrup form
E 961	Neotame	2		only vitamins and/or mineral based food supplements in syrup form, as a flavour enhancer
E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)
E 962	Salt of aspartame-acesulfame	2000	(11)a (49) (50)	only food supplements in syrup form
E 969	Advantame	6
E 969	Advantame	55		only food supplements in syrup form
E 999	Quillaia extract	3350	(45)
E 1210	Carbomer	30000
(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
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(45):Expressed as saponins
17.3	Food supplements supplied in a syrup-type or chewable form
Group I	Additives
Group II	Colours at quantum satis	quantum satis		Period of application:until 31 July 2014
Group II	Colours at quantum satis	quantum satis	(69)	Period of application:from 1 August 2014
Group IV	Polyols	quantum satis
Group III	Colours with combined maximum limit	300		only solid food supplementsPeriod of application:until 31 July 2014
Group III	Colours with combined maximum limit	300	(69)	only solid food supplementsPeriod of application:from 1 August 2014
Group III	Colours with combined maximum limit	100		only liquid food supplements
E 104	Quinoline Yellow	10	(61)
E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
E 124	Ponceau 4R, Cochineal Red A	10	(61)
E 160d	Lycopene	30
E 310-321	Propyl gallate, TBHQ, BHA and BHT	400	(1)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	quantum satis
E 392	Extracts of rosemary	400	(46)
E 405	Propane-1, 2-diol alginate	1000
E 416	Karaya gum	quantum satis
E 426	Soybean hemicellulose	1500
E 432-436	Polysorbates	quantum satis
E 473-474	Sucrose esters of fatty acids — sucroglycerides	quantum satis	(1)
E 475	Polyglycerol esters of fatty acids	quantum satis
E 491-495	Sorbitan esters	quantum satis
E 551-559	Silicon dioxide — silicates	quantum satis		Period of application:until 31 January 2014
E 551-553	Silicon dioxide — silicates	quantum satis		Period of application:From 1 February 2014
E 901	Beeswax, white and yellow	quantum satis
E 902	Candelilla wax	quantum satis
E 903	Carnauba wax	200
E 904	Shellac	quantum satis
E 950	Acesulfame K	2000
E 951	Aspartame	5500
E 952	Cyclamic acid and its Na and Ca salts	1250	(51)
E 954	Saccharin and its Na, K and Ca salts	1200	(52)
E 955	Sucralose	2400
E 957	Thaumatin	400
E 959	Neohesperidine DC	400
E 960	Steviol glycosides	1800	(60)
E 961	Neotame	185
E 961	Neotame	2		only food supplements based on vitamin and/or mineral elements, as flavour enhancer
E 962	Salt of aspartame-acesulfame	2000	(11)a (49) (50)
E 969	Advantame	55
(1):The additives may be added individually or in combination
(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
(60):Expressed as steviol equivalents
(61):The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(69):Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013
18	Processed foods not covered by categories 1 to 17
18.1	Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children
	Group I	Additives
18.2	Meal replacement for weight control as referred to in Regulation (EU) No 432/2012
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis
	Group III	Colours with combined maximum limit	50
	Group IV	Polyols	quantum satis
	E 104	Quinoline Yellow	10	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)
	E 124	Ponceau 4R, Cochineal Red A	10	(61)
	E 160d	Lycopene	30
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1500	(1) (2)
	E 338-452	Phosphoric acid – phosphates – di-, tri- and polyphosphates	5000	(1) (4)
	E 405	Propane-1, 2-diol alginate	1200
	E 432-436	Polysorbates	1000	(1)
	E 473-474	Sucrose esters of fatty acids – sucroglycerides	5000	(1)
	E 475	Polyglycerol esters of fatty acids	5000
	E 477	Propane-1,2-diol esters of fatty acids	1000
	E 481-482	Stearoyl-2-lactylates	2000	(1)
	E 491-495	Sorbitan esters	5000	(1)
	E 950	Acesulfame K	450
	E 951	Aspartame	800
	E 952	Cyclamic acid and its Na and Ca salts	400	(51)
	E 954	Saccharin and its Na, K and Ca salts	240	(52)
	E 955	Sucralose	320
	E 959	Neohesperidine DC	100
	E 960a – 960d	Steviol glycosides	270	(1) (60)
	E 961	Neotame	26
	E 962	Salt of aspartame-acesulfame	450	(11)a (49) (50)
	E 969	Advantame	8
		(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
		(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
		(60): Expressed as steviol equivalents
		(61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
18.3	Foods specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients’
	Products in this category can also use additives that are allowed in the corresponding food counterparts categories
	Group I	Additives			Including dry pasta
	Group II	Colours at quantum satis	quantum satis
	Group IV	Polyols	quantum satis
	E 338-452	Phosphoric acid – phosphates – di-, tri- and polyphosphates	5000	(1) (4)
	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