‘ANNEX IIUnion list of food additives approved for use in foods and conditions of usePART A1.IntroductionThis Union list includes:
(i)Konjac gum
(ii)Konjac glucomannane
—the name of the food additive and its E number,
—the foods to which the food additive may be added,
—the conditions under which the food additive may be used,
—restrictions on the sale of the food additive directly to the final consumer.
2.General provisions on listed food additives and conditions of use 1.Only the substances listed in Part B may be used as additives in foods. 2.Additives may only be used in the foods and under the conditions set out in Part E of this Annex. 3.In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex. 4.Aluminium lakes prepared from the listed colours are authorised. 5.The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer. 6.The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation. 7.When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute. 8.The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.Table 1Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/20081 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/20082 | Honey as defined in Council Directive 2001/110/EC3 | Non-emulsified oils and fats of animal or vegetable origin4 | Butter5 | Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)6 | Unflavoured fermented milk products, not heat-treated after fermentation7 | Unflavoured buttermilk (excluding sterilised buttermilk)8 | Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council and spring water and all other bottled or packed waters9 | Coffee (excluding flavoured instant coffee) and coffee extracts10 | Unflavoured leaf tea11 | Sugars as defined in Council Directive 2001/111/EC12 | Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the CouncilTable 2Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/20081 | Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/20082 | All bottled or packed waters3 | Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)4 | Chocolate milk5 | Fermented milk (unflavoured)6 | Preserved milks as mentioned in Council Directive 2001/114/EC (unflavoured)7 | Buttermilk (unflavoured)8 | Cream and cream powder (unflavoured)9 | Oils and fats of animal or vegetable origin10 | Ripened and unripened cheese (unflavoured)11 | Butter from sheep and goats’ milk12 | Eggs and egg products as defined in Regulation (EC) No 853/200413 | Flour and other milled products and starches14 | Bread and similar products15 | Pasta and gnocchi16 | Sugar including all mono- and disaccharides17 | Tomato paste and canned and bottled tomatoes18 | Tomato-based sauces19 | Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC and vegetable juice and vegetable nectars20 | Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms21 | Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC; crème de pruneaux22 | Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients23 | Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council24 | Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products25 | Salt, salt substitutes, spices and mixtures of spices26 | Wine and other products covered by Council Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII27 | Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council, spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively28 | Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/9129 | Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII30 | Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children31 | Honey as defined in Directive 2001/110/EC32 | Malt and malt productsPART BLIST OF ALL ADDITIVES 1.ColoursE-number | NameE 100 | CurcuminE 101 | RiboflavinsE 102 | TartrazineE 104 | Quinoline YellowE 110 | Sunset Yellow FCF/Orange Yellow SE 120 | Cochineal, Carminic acid, CarminesE 122 | Azorubine, CarmoisineE 123 | AmaranthE 124 | Ponceau 4R, Cochineal Red AE 127 | ErythrosineE 129 | Allura Red ACE 131 | Patent Blue VE 132 | Indigotine, Indigo carmineE 133 | Brilliant Blue FCFE 140 | Chlorophylls and chlorophyllinsE 141 | Copper complexes of chlorophylls, chlorophyllinsE 142 | Green SE 150a | Plain caramelE 150b | Caustic sulphite caramelE 150c | Ammonia caramelE 150d | Sulphite ammonia caramelE 151 | Brilliant Black BN, Black PNE 153 | Vegetable carbonE 155 | Brown HTE 160a | CarotenesE 160b | Annatto, Bixin, NorbixinE 160c | Paprika extract, capsanthin, capsorubinE 160d | LycopeneE 160e | Beta-apo-8′-carotenal (C 30)E 161b | LuteinE 161g | CanthaxanthinE 162 | Beetroot Red, betaninE 163 | AnthocyaninsE 170 | Calcium carbonateE 171 | Titanium dioxideE 172 | Iron oxides and hydroxidesE 173 | AluminiumE 174 | SilverE 175 | GoldE 180 | Litholrubine BK2.SweetenersE-number | NameE 420 | SorbitolsE 421 | MannitolE 950 | Acesulfame KE 951 | AspartameE 952 | CyclamatesE 953 | IsomaltE 954 | SaccharinsE 955 | SucraloseE 957 | ThaumatinE 959 | Neohesperidine DCE 961 | NeotameE 962 | Salt of aspartame-acesulfameE 965 | MaltitolsE 966 | LactitolE 967 | XylitolE 968 | Erythritol3.Additives other than colours and sweetenersE-number | NameE 170 | Calcium carbonateE 200 | Sorbic acidE 202 | Potassium sorbateE 203 | Calcium sorbateE 210 | Benzoic acidE 211 | Sodium benzoateE 212 | Potassium benzoateE 213 | Calcium benzoateE 214 | Ethyl-p-hydroxybenzoateE 215 | Sodium ethyl p-hydroxybenzoateE 218 | Methyl p-hydroxybenzoateE 219 | Sodium methyl p-hydroxybenzoateE 220 | Sulphur dioxideE 221 | Sodium sulphiteE 222 | Sodium hydrogen sulphiteE 223 | Sodium metabisulphiteE 224 | Potassium metabisulphiteE 226 | Calcium sulphiteE 227 | Calcium hydrogen sulphiteE 228 | Potassium hydrogen sulphiteE 234 | NisinE 235 | NatamycinE 239 | Hexamethylene tetramineE 242 | Dimethyl dicarbonateE 249 | Potassium nitriteE 250 | Sodium nitriteE 251 | Sodium nitrateE 252 | Potassium nitrateE 260 | Acetic acidE 261 | Potassium acetateE 262 | Sodium acetatesE 263 | Calcium acetateE 270 | Lactic acidE 280 | Propionic acidE 281 | Sodium propionateE 282 | Calcium propionateE 283 | Potassium propionateE 284 | Boric acidE 285 | Sodium tetraborate (borax)E 290 | Carbon dioxideE 296 | Malic acidE 297 | Fumaric acidE 300 | Ascorbic acidE 301 | Sodium ascorbateE 302 | Calcium ascorbateE 304 | Fatty acid esters of ascorbic acidE 306 | Tocopherol-rich extractE 307 | Alpha-tocopherolE 308 | Gamma-tocopherolE 309 | Delta-tocopherolE 310 | Propyl gallateE 311 | Octyl gallateE 312 | Dodecyl gallateE 315 | Erythorbic acidE 316 | Sodium erythorbateE 319 | Tertiary-butyl hydroquinone (TBHQ)E 320 | Butylated hydroxyanisole (BHA)E 321 | Butylated hydroxytoluene (BHT)E 322 | LecithinsE 325 | Sodium lactateE 326 | Potassium lactateE 327 | Calcium lactateE 330 | Citric acidE 331 | Sodium citratesE 332 | Potassium citratesE 333 | Calcium citratesE 334 | Tartaric acid (L(+)-)E 335 | Sodium tartratesE 336 | Potassium tartratesE 337 | Sodium potassium tartrateE 338 | Phosphoric acidE 339 | Sodium phosphatesE 340 | Potassium phosphatesE 341 | Calcium phosphatesE 343 | Magnesium phosphatesE 350 | Sodium malatesE 351 | Potassium malateE 352 | Calcium malatesE 353 | Metatartaric acidE 354 | Calcium tartrateE 355 | Adipic acidE 356 | Sodium adipateE 357 | Potassium adipateE 363 | Succinic acidE 380 | Triammonium citrateE 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)E 392 | Extracts of rosemaryE 400 | Alginic acidE 401 | Sodium alginateE 402 | Potassium alginateE 403 | Ammonium alginateE 404 | Calcium alginateE 405 | Propane-1, 2-diol alginateE 406 | AgarE 407a | Processed euchema seaweedE 407 | CarrageenanE 410 | Locust bean gumE 412 | Guar gumE 413 | TragacanthE 414 | Gum arabic (acacia gum)E 415 | Xanthan gumE 416 | Karaya gumE 417 | Tara gumE 418 | Gellan gumE 422 | GlycerolE 425 | KonjacE 426 | Soybean hemicelluloseE 427 | Cassia gumE 431 | Polyoxyethylene (40) stearateE 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20)E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80)E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40)E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60)E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65)E 440 | PectinsE 442 | Ammonium phosphatidesE 444 | Sucrose acetate isobutyrateE 445 | Glycerol esters of wood rosinsE 450 | DiphosphatesE 451 | TriphosphatesE 452 | PolyphosphatesE 459 | Beta-cyclodextrinE 460 | CelluloseE 461 | Methyl celluloseE 462 | Ethyl celluloseE 463 | Hydroxypropyl celluloseE 464 | Hydroxypropyl methyl celluloseE 465 | Ethyl methyl celluloseE 466 | Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gumE 468 | Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gumE 469 | Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gumE 470a | Sodium, potassium and calcium salts of fatty acidsE 470b | Magnesium salts of fatty acidsE 471 | Mono-and diglycerides of fatty acidsE 472a | Acetic acid esters of mono- and diglycerides of fatty acidsE 472b | Lactic acid esters of mono- and diglycerides of fatty acidsE 472c | Citric acid esters of mono- and diglycerides of fatty acidsE 472d | Tartaric acid esters of mono- and diglycerides of fatty acidsE 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acidsE 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acidsE 473 | Sucrose esters of fatty acidsE 474 | SucroglyceridesE 475 | Polyglycerol esters of fatty acidsE 476 | Polyglycerol polyricinoleateE 477 | Propane-1,2-diol esters of fatty acidsE 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acidsE 481 | Sodium stearoyl-2-lactylateE 482 | Calcium stearoyl-2-lactylateE 483 | Stearyl tartrateE 491 | Sorbitan monostearateE 492 | Sorbitan tristearateE 493 | Sorbitan monolaurateE 494 | Sorbitan monooleateE 495 | Sorbitan monopalmitateE 500 | Sodium carbonatesE 501 | Potassium carbonatesE 503 | Ammonium carbonatesE 504 | Magnesium carbonatesE 507 | Hydrochloric acidE 508 | Potassium chlorideE 509 | Calcium chlorideE 511 | Magnesium chlorideE 512 | Stannous chlorideE 513 | Sulphuric acidE 514 | Sodium sulphatesE 515 | Potassium sulphatesE 516 | Calcium sulphateE 517 | Ammonium sulphateE 520 | Aluminium sulphateE 521 | Aluminium sodium sulphateE 522 | Aluminium potassium sulphateE 523 | Aluminium ammonium sulphateE 524 | Sodium hydroxideE 525 | Potassium hydroxideE 526 | Calcium hydroxideE 527 | Ammonium hydroxideE 528 | Magnesium hydroxideE 529 | Calcium oxideE 530 | Magnesium oxideE 535 | Sodium ferrocyanideE 536 | Potassium ferrocyanideE 538 | Calcium ferrocyanideE 541 | Sodium aluminium phosphate acidicE 551 | Silicon dioxideE 552 | Calcium silicateE 553a | Magnesium silicateE 553b | TalcE 554 | Sodium aluminium silicateE 555 | Potassium aluminium silicateE 556 | Calcium aluminium silicateE 558 | BentoniteE 559 | Aluminium silicate (Kaolin)E 570 | Fatty acidsE 574 | Gluconic acidE 575 | Glucono-delta-lactoneE 576 | Sodium gluconateE 577 | Potassium gluconateE 578 | Calcium gluconateE 579 | Ferrous gluconateE 585 | Ferrous lactateE 586 | 4-HexylresorcinolE 620 | Glutamic acidE 621 | Monosodium glutamateE 622 | Monopotassium glutamateE 623 | Calcium diglutamateE 624 | Monoammonium glutamateE 625 | Magnesium diglutamateE 626 | Guanylic acidE 627 | Disodium guanylateE 628 | Dipotassium guanylateE 629 | Calcium guanylateE 630 | Inosinic acidE 631 | Disodium inosinateE 632 | Dipotassium inosinateE 633 | Calcium inosinateE 634 | Calcium 5′-ribonucleotidesE 635 | Disodium 5′-ribonucleotidesE 640 | Glycine and its sodium saltE 650 | Zinc acetateE 900 | Dimethyl polysiloxaneE 901 | Beeswax, white and yellowE 902 | Candelilla waxE 903 | Carnauba waxE 904 | ShellacE 905 | Microcrystalline waxE 907 | Hydrogenated poly-1-deceneE 912 | Montan acid estersE 914 | Oxidised polyethylene waxE 920 | L-cysteineE 927b | CarbamideE 938 | ArgonE 939 | HeliumE 941 | NitrogenE 942 | Nitrous oxideE 943a | ButaneE 943b | IsobutaneE 944 | PropaneE 948 | OxygenE 949 | HydrogenE 999 | Quillaia extractE 1103 | InvertaseE 1105 | LysozymeE 1200 | PolydextroseE 1201 | PolyvinylpyrrolidoneE 1202 | PolyvinylpolypyrrolidoneE 1203 | Polyvinyl alcohol (PVA)E 1204 | PullulanE 1205 | Basic methacrylate copolymerE 1404 | Oxidised starchE 1410 | Monostarch phosphateE 1412 | Distarch phosphateE 1413 | Phosphated distarch phosphateE 1414 | Acetylated distarch phosphateE 1420 | Acetylated starchE 1422 | Acetylated distarch adipateE 1440 | Hydroxy propyl starchE 1442 | Hydroxy propyl distarch phosphateE 1450 | Starch sodium octenyl succinateE 1451 | Acetylated oxidised starchE 1452 | Starch aluminium octenyl succinateE 1505 | Triethyl citrateE 1517 | Glyceryl diacetate (diacetin)E 1518 | Glyceryl triacetate (triacetin)E 1519 | Benzyl alcoholE 1520 | Propane-1, 2-diol (propylene glycol)E 1521 | Polyethylene glycolPART CDEFINITIONS OF GROUPS OF ADDITIVES(1)Group InotenotenoteE-number Name Specific maximum level E 170 Calcium carbonate quantum satis E 260 Acetic acid quantum satis E 261 Potassium acetate quantum satis E 262 Sodium acetates quantum satis E 263 Calcium acetate quantum satis E 270 Lactic acid quantum satis E 290 Carbon dioxide quantum satis E 296 Malic acid quantum satis E 300 Ascorbic acid quantum satis E 301 Sodium ascorbate quantum satis E 302 Calcium ascorbate quantum satis E 304 Fatty acid esters of ascorbic acid quantum satis E 306 Tocopherol-rich extract quantum satis E 307 Alpha-tocopherol quantum satis E 308 Gamma-tocopherol quantum satis E 309 Delta-tocopherol quantum satis E 322 Lecithins quantum satis E 325 Sodium lactate quantum satis E 326 Potassium lactate quantum satis E 327 Calcium lactate quantum satis E 330 Citric acid quantum satis E 331 Sodium citrates quantum satis E 332 Potassium citrates quantum satis E 333 Calcium citrates quantum satis E 334 Tartaric acid (L(+)-) quantum satis E 335 Sodium tartrates quantum satis E 336 Potassium tartrates quantum satis E 337 Sodium potassium tartrate quantum satis E 350 Sodium malates quantum satis E 351 Potassium malate quantum satis E 352 Calcium malates quantum satis E 354 Calcium tartrate quantum satis E 380 Triammonium citrate quantum satis E 400 Alginic acid quantum satisnote E 401 Sodium alginate quantum satisnote E 402 Potassium alginate quantum satisnote E 403 Ammonium alginate quantum satisnote E 404 Calcium alginate quantum satisnote E 406 Agar quantum satisnote E 407 Carrageenan quantum satisnote E 407a Processed euchema seaweed quantum satisnote E 410 Locust bean gum quantum satisnotenote E 412 Guar gum quantum satisnotenote E 413 Tragacanth quantum satisnote E 414 Gum arabic (Acacia gum) quantum satisnote E 415 Xanthan gum quantum satisnotenote E 417 Tara gum quantum satisnotenote E 418 Gellan gum quantum satisnote E 422 Glycerol quantum satisE 425Konjac10 g/kg, individually or in combinationnotenoteE 440 Pectins quantum satisnote E 460 Cellulose quantum satis E 461 Methyl cellulose quantum satis E 462 Ethyl cellulose quantum satis E 463 Hydroxypropyl cellulose quantum satis E 464 Hydroxypropyl methyl cellulose quantum satis E 465 Ethyl methyl cellulose quantum satis E 466 Carboxy methyl cellulose quantum satis E 469 Enzymatically hydrolysed carboxy methyl cellulose quantum satis E 470a Sodium, potassium and calcium salts of fatty acids quantum satis E 470b Magnesium salts of fatty acids quantum satis E 471 Mono- and diglycerides of fatty acids quantum satis E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis E 472b Lactic acid esters of mono- and diglycerides of fatty acids quantum satis E 472c Citric acid esters of mono- and diglycerides of fatty acids quantum satis E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids quantum satis E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis E 500 Sodium carbonates quantum satis E 501 Potassium carbonates quantum satis E 503 Ammonium carbonates quantum satis E 504 Magnesium carbonates quantum satis E 507 Hydrochloric acid quantum satis E 508 Potassium chloride quantum satis E 509 Calcium chloride quantum satis E 511 Magnesium chloride quantum satis E 513 Sulphuric acid quantum satis E 514 Sodium sulphates quantum satis E 515 Potassium sulphates quantum satis E 516 Calcium sulphate quantum satis E 524 Sodium hydroxide quantum satis E 525 Potassium hydroxide quantum satis E 526 Calcium hydroxide quantum satis E 527 Ammonium hydroxide quantum satis E 528 Magnesium hydroxide quantum satis E 529 Calcium oxide quantum satis E 530 Magnesium oxide quantum satis E 570 Fatty acids quantum satis E 574 Gluconic acid quantum satis E 575 glucono-delta-lactone quantum satis E 576 Sodium gluconate quantum satis E 577 Potassium gluconate quantum satis E 578 Calcium gluconate quantum satis E 640 Glycine and its sodium salt quantum satis E 920 L-cysteine quantum satis E 938 Argon quantum satis E 939 Helium quantum satis E 941 Nitrogen quantum satis E 942 Nitrous oxide quantum satis E 948 Oxygen quantum satis E 949 Hydrogen quantum satis E 1103 Invertase quantum satis E 1200 Polydextrose quantum satis E 1404 Oxidised starch quantum satis E 1410 Monostarch phosphate quantum satis E 1412 Distarch phosphate quantum satis E 1413 Phosphated distarch phosphate quantum satis E 1414 Acetylated distarch phosphate quantum satis E 1420 Acetylated starch quantum satis E 1422 Acetylated distarch adipate quantum satis E 1440 Hydroxy propyl starch quantum satis E 1442 Hydroxy propyl distarch phosphate quantum satis E 1450 Starch sodium octenyl succinate quantum satis E 1451 Acetylated oxidised starch quantum satis E 620 Glutamic acid 10 g/kg, individually or in combination, expressed as glutamic acid E 621 Monosodium glutamate E 622 Monopotassium glutamate E 623 Calcium diglutamate E 624 Monoammonium glutamate E 625 Magnesium diglutamate E 626 Guanylic acid 500 mg/kg, individually or in combination, expressed as guanylic acid E 627 Disodium guanylate E 628 Dipotassium guanylate E 629 Calcium guanylate E 630 Inosinic acid E 631 Disodium inosinate E 632 Dipotassium inosinate E 633 Calcium inosinate E 634 Calcium 5′-ribonucleotides E 635 Disodium 5′-ribonucleotides E 420 Sorbitols Quantum satis (for purpose other than sweetening) E 421 Mannitol E 953 Isomalt E 965 Maltitols E 966 Lactitol E 967 Xylitol E 968 Erythritol(2)Group II: Food colours authorised at quantum satisE-number | NameE 101 | RiboflavinsE 140 | Chlorophylls, ChlorophyllinsE 141 | Copper complexes of chlorophylls and chlorophyllinsE 150a | Plain caramelE 150b | Caustic sulphite caramelE 150c | Ammonia caramelE 150d | Sulphite ammonia caramelE 153 | Vegetable carbonE 160a | CarotenesE 160c | Paprika extract, capsanthin, capsorubinE 162 | Beetroot Red, betaninE 163 | AnthocyaninsE 170 | calcium carbonateE 171 | Titanium dioxideE 172 | Iron oxides and hydroxides(3)Group III: Food colours with combined maximum limitE-number | NameE 100 | CurcuminE 102 | TartrazineE 104 | Quinoline YellowE 110 | Sunset yellow FCF/Orange yellow SE 120 | Cochineal, Carminic acid, CarminesE 122 | Azorubine, CarmoisineE 124 | Ponceau 4R, Cochineal red AE 129 | Allura red ACE 131 | Patent Blue VE 132 | Indigotine, Indigo carmineE 133 | Brilliant Blue FCFE 142 | Green SE 151 | Brilliant black BN, Black BNE 155 | Brown HTE 160e | Beta-apo-8′-carotenal (C 30)E 161b | Lutein(4)Group IV: PolyolsE-number | NameE 420 | SorbitolsE 421 | MannitolE 953 | IsomaltE 965 | MaltitolsE 966 | LactitolE 967 | XylitolE 968 | Erythritol(5)Other additives that may be regulated combined(a)E 200–203: Sorbic acid — sorbates (SA)E-number | NameE 200 | Sorbic acidE 202 | Potassium sorbateE 203 | Calcium sorbate(b)E 210–213: Benzoic acid — benzoates (BA)E-number | NameE 210 | Benzoic acidE 211 | Sodium benzoateE 212 | Potassium benzoateE 213 | Calcium benzoate(c)E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)E-number | NameE 200 | Sorbic acidE 202 | Potassium sorbateE 203 | Calcium sorbateE 210 | Benzoic acidE 211 | Sodium benzoateE 212 | Potassium benzoateE 213 | Calcium benzoate(d)E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)E-number | NameE 200 | Sorbic acidE 202 | Potassium sorbateE 203 | Calcium sorbateE 210 | Benzoic acidE 211 | Sodium benzoateE 212 | Potassium benzoateE 213 | Calcium benzoateE 214 | Ethyl-p-hydroxybenzoateE 215 | Sodium ethyl p-hydroxybenzoateE 218 | Methyl p-hydroxybenzoateE 219 | Sodium methyl p-hydroxybenzoate(e)E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)E-number | NameE 200 | Sorbic acidE 202 | Potassium sorbateE 203 | Calcium sorbateE 214 | Ethyl-p-hydroxybenzoateE 215 | Sodium ethyl p-hydroxybenzoateE 218 | Methyl p-hydroxybenzoateE 219 | Sodium methyl p-hydroxybenzoate(f)E 214–219: p-hydroxybenzoates (PHB)E-number | NameE 214 | Ethyl-p-hydroxybenzoateE 215 | Sodium ethyl p-hydroxybenzoateE 218 | Methyl p-hydroxybenzoateE 219 | Sodium methyl p-hydroxybenzoate(g)E 220–228: Sulphur dioxide — sulphitesE-number | NameE 220 | Sulphur dioxideE 221 | Sodium sulphiteE 222 | Sodium hydrogen sulphiteE 223 | Sodium metabisulphiteE 224 | Potassium metabisulphiteE 226 | Calcium sulphiteE 227 | Calcium hydrogen sulphiteE 228 | Potassium hydrogen sulphite(h)E 249–250: NitritesE-number | NameE 249 | Potassium nitriteE 250 | Sodium nitrite(i)E 251–252: NitratesE-number | NameE 251 | Sodium nitrateE 252 | Potassium nitrate(j)E 280–283: Propionic acid — propionatesE-number | NameE 280 | Propionic acidE 281 | Sodium propionateE 282 | Calcium propionateE 283 | Potassium propionate(k)E 310–320: Gallates, TBHQ and BHAE-number | NameE 310 | Propyl gallateE 311 | Octyl gallateE 312 | Dodecyl gallateE 319 | Tertiary-butyl hydroquinone (TBHQ)E 320 | Butylated hydroxyanisole (BHA)(l)E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphatesE-number | NameE 338 | Phosphoric acidE 339 | Sodium phosphatesE 340 | Potassium phosphatesE 341 | Calcium phosphatesE 343 | Magnesium phosphatesE 450 | DiphosphatesE 451 | TriphosphatesE 452 | Polyphosphates(m)E 355–357: Adipic acid — adipatesE-number | NameE 355 | Adipic acidE 356 | Sodium adipateE 357 | Potassium adipate(n)E 432–436: PolysorbatesE-number | NameE 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20)E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80)E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40)E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60)E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65)(o)E 473–474: Sucrose esters of fatty acids, SucroglyceridesE-number | NameE 473 | Sucrose esters of fatty acidsE 474 | Sucroglycerides(p)E 481–482: Stearoyl-2-lactylatesE-number | NameE 481 | Sodium stearoyl-2-lactylateE 482 | Calcium stearoyl-2-lactylate(q)E 491–495: Sorbitan estersE-number | NameE 491 | Sorbitan monostearateE 492 | Sorbitan tristearateE 493 | Sorbitan monolaurateE 494 | Sorbitan monooleateE 495 | Sorbitan monopalmitate(r)E 520–523: Aluminium sulphatesE-number | NameE 520 | Aluminium sulphateE 521 | Aluminium sodium sulphateE 522 | Aluminium potassium sulphateE 523 | Aluminium ammonium sulphate(s)E 551–559: Silicon dioxide — silicatesE-number | NameE 551 | Silicon dioxideE 552 | Calcium silicateE 553a | Magnesium silicateE 553b | TalcE 554 | Sodium aluminium silicateE 555 | Potassium aluminium silicateE 556 | Calcium aluminium silicateE 559 | Aluminium silicate (Kaolin)(t)E 620–625: Glutamic acid — glutamatesE-number | NameE 620 | Glutamic acidE 621 | Monosodium glutamateE 622 | Monopotassium glutamateE 623 | Calcium diglutamateE 624 | Monoammonium glutamateE 625 | Magnesium diglutamate(u)E 626–635: RibonucleotidesE-number | NameE 626 | Guanylic acidE 627 | Disodium guanylateE 628 | Dipotassium guanylateE 629 | Calcium guanylateE 630 | Inosinic acidE 631 | Disodium inosinateE 632 | Dipotassium inosinateE 633 | Calcium inosinateE 634 | Calcium 5′-ribonucleotidesE 635 | Disodium 5′-ribonucleotidesPART DFOOD CATEGORIESNumber | Name0. | All categories of foods01. | Dairy products and analogues01.1 | Unflavoured pasteurised and sterilised (including UHT) milk01.2 | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation01.3 | Unflavoured fermented milk products, heat-treated after fermentation01.4 | Flavoured fermented milk products including heat-treated products01.5 | Dehydrated milk as defined by Directive 2001/114/EC01.6 | Cream and cream powder01.6.1 | Unflavoured pasteurised cream (excluding reduced fat creams)01.6.2 | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %01.6.3 | Other creams01.7 | Cheese and cheese products01.7.1 | Unripened cheese excluding products falling in category 1601.7.2 | Ripened cheese01.7.3 | Edible cheese rind01.7.4 | Whey cheese01.7.5 | Processed cheese01.7.6 | Cheese products (excluding products falling in category 16)01.8 | Dairy analogues, including beverage whiteners02. | Fats and oils and fat and oil emulsions02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat)02.2 | Fat and oil emulsions mainly of type water-in-oil02.2.1 | Butter and concentrated butter and butter oil and anhydrous milkfat02.2.2 | Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions02.3 | Vegetable oil pan spray03. | Edible ices04. | Fruit and vegetables04.1 | Unprocessed fruit and vegetables04.1.1 | Entire fresh fruit and vegetables04.1.2 | Peeled, cut and shredded fruit and vegetables04.1.3 | Frozen fruit and vegetables04.2 | Processed fruit and vegetables04.2.1 | Dried fruit and vegetables04.2.2 | Fruit and vegetables in vinegar, oil, or brine04.2.3 | Canned or bottled fruit and vegetables04.2.4 | Fruit and vegetable preparations, excluding products covered by 5.404.2.4.1 | Fruit and vegetable preparations excluding compote04.2.4.2 | Compote, excluding products covered by category 1604.2.5 | Jam, jellies and marmalades and similar products04.2.5.1 | Extra jam and extra jelly as defined by Directive 2001/113/EC04.2.5.2 | Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC04.2.5.3 | Other similar fruit or vegetable spreads04.2.5.4 | Nut butters and nut spreads04.2.6 | Processed potato products05. | Confectionery05.1 | Cocoa and chocolate products as covered by Directive 2000/36/EC05.2 | Other confectionery including breath refreshening microsweets05.3 | Chewing gum05.4 | Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.406. | Cereals and cereal products06.1 | Whole, broken, or flaked grain06.2 | Flours and other milled products and starches06.2.1 | Flours06.2.2 | Starches06.3 | Breakfast cereals06.4 | Pasta06.4.1 | Fresh pasta06.4.2 | Dry pasta06.4.3 | Fresh pre-cooked pasta06.4.4 | Potato gnocchi06.4.5 | Fillings of stuffed pasta (ravioli and similar)06.5 | Noodles06.6 | Batters06.7 | Pre-cooked or processed cereals07. | Bakery wares07.1 | Bread and rolls07.1.1 | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt07.1.2 | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek07.2 | Fine bakery wares08. | Meat08.1 | Unprocessed meat08.1.1 | Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/200408.1.2 | Meat preparations as defined by Regulation (EC) No 853/200408.2 | Processed meat08.2.1 | Non-heat-treated processed meat08.2.2 | Heat-treated processed meat08.2.3 | Casings and coatings and decorations for meat08.2.4 | Traditionally cured meat products with specific provisions concerning nitrites and nitrates08.2.4.1 | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)08.2.4.2 | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).08.2.4.3 | Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)09. | Fish and fisheries products09.1 | Unprocessed fish and fisheries products09.1.1 | Unprocessed fish09.1.2 | Unprocessed molluscs and crustaceans09.2 | Processed fish and fishery products including mollusks and crustaceans09.3 | Fish roe10. | Eggs and egg products10.1 | Unprocessed eggs10.2 | Processed eggs and egg products11. | Sugars, syrups, honey and table-top sweeteners11.1 | Sugars and syrups as defined by Directive 2001/111/EC11.2 | Other sugars and syrups11.3 | Honey as defined in Directive 2001/110/EC11.4 | Table-top sweeteners11.4.1 | Table-top sweeteners in liquid form11.4.2 | Table-top sweeteners in powder form11.4.3 | Table-top sweeteners in tablets12. | Salts, spices, soups, sauces, salads and protein products12.1 | Salt and salt substitutes12.1.1 | Salt12.1.2 | Salt substitutes12.2 | Herbs, spices, seasonings12.2.1 | Herbs and spices12.2.2 | Seasonings and condiments12.3 | Vinegars12.4 | Mustard12.5 | Soups and broths12.6 | Sauces12.7 | Salads and savoury based sandwich spreads12.8 | Yeast and yeast products12.9 | Protein products, excluding products covered in category 1.813. | Foods intended for particular nutritional uses as defined by Directive 2009/39/EC13.1 | Foods for infants and young children13.1.1 | Infant formulae as defined by Commission Directive 2006/141/EC13.1.2 | Follow-on formulae as defined by Directive 2006/141/EC13.1.3 | Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC13.1.4 | Other foods for young children13.1.5 | Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC and special formulae for infants13.1.5.1 | Dietary foods for infants for special medical purposes and special formulae for infants13.1.5.2 | Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC13.2 | Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)13.3 | Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)13.4 | Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/200914. | Beverages14.1 | Non-alcoholic beverages14.1.1 | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters14.1.2 | Fruit juices as defined by Directive 2001/112/EC and vegetable juices14.1.3 | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products14.1.4 | Flavoured drinks14.1.5 | 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 products14.1.5.1 | Coffee, coffee extracts14.1.5.2 | Other14.2 | Alcoholic beverages, including alcohol-free and low-alcohol counterparts14.2.1 | Beer and malt beverages14.2.2 | Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts14.2.3 | Cider and perry14.2.4 | Fruit wine and made wine14.2.5 | Mead14.2.6 | Spirit drinks as defined in Regulation (EC) No 110/200814.2.7 | Aromatised wine-based products as defined by Regulation (EEC) No 1601/9114.2.7.1 | Aromatised wines14.2.7.2 | Aromatised wine-based drinks14.2.7.3 | Aromatised wine-product cocktails14.2.8 | Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol15. | Ready-to-eat savouries and snacks15.1 | Potato-, cereal-, flour- or starch-based snacks15.2 | Processed nuts16. | Desserts excluding products covered in categories 1, 3 and 417. | Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council excluding food supplements for infants and young children17.1 | Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms17.2 | Food supplements supplied in a liquid form17.3 | Food supplements supplied in a syrup-type or chewable form18. | Processed foods not covered by categories 1 to 17, excluding foods for infants and young childrenPART EAUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIESCategory number | E-number | Name | Maximum level (mg/l or mg/kg as appropriate) | Footnotes | Restrictions/exceptions0. | Food additives permitted in all categories of foodsE 290 | Carbon dioxide | quantum satis | |E 938 | Argon | quantum satis | |E 939 | Helium | quantum satis | |E 941 | Nitrogen | quantum satis | |E 942 | Nitrous oxide | quantum satis | |E 948 | Oxygen | quantum satis | |E 949 | Hydrogen | quantum satis | |E 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 AnnexE 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 AnnexE 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 AnnexE 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 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 foods01 | Dairy products and analogues01.1 | Unflavoured pasteurised and sterilised (including UHT) milkE 331 | Sodium citrates | 4000 | | only UHT goat milkE 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 P2O501.2 | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation01.3 | Unflavoured fermented milk products, heat-treated after fermentationGroup I | Additives | | |E 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only curdled milk(1):The additives may be added individually or in combination(2):The maximum level is applicable to the sum and the levels are expressed as the free acid01.4 | Flavoured fermented milk products including heat-treated productsGroup I | Additives | | |Group II | Colours at quantum satis | | |Group III | Colours with combined maximum limit | 150 | |Group IV | Polyols | quantum satis | | only energy-reduced products or with no added sugarE 160b | Annatto, Bixin, Norbixin | 10 | |E 160d | Lycopene | 30 | |E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 300 | (1) (2) | only non-heat-treated dairy-based dessertsE 297 | Fumaric acid | 4000 | | only fruit-flavoured dessertsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 3000 | (1) (4) |E 355-357 | Adipic acid — adipates | 1000 | | only fruit-flavoured dessertsE 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 sugarE 951 | Aspartame | 1000 | | only energy-reduced products or with no added sugarE 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced products or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only energy-reduced products or with no added sugarE 955 | Sucralose | 400 | | only energy-reduced products or with no added sugarE 957 | Thaumatin | 5 | | only as flavour enhancerE 959 | Neohesperidine DC | 50 | | only energy-reduced products or with no added sugarE 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only energy-reduced products or with no added sugarE 961 | Neotame | 32 | | 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 imide01.5 | Dehydrated milk as defined by Directive 2001/114/ECGroup II | Colours at quantum satis | quantum satis | | except unflavoured productsE 300 | Ascorbic acid | quantum satis | |E 301 | Sodium ascorbate | quantum satis | |E 304 | Fatty acid esters of ascorbic acid | quantum satis | |E 310-320 | Gallates, TBHQ and BHA | 200 | (1) | only milk powder for vending machinesE 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 % solidsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1500 | (1) (4) | only partly dehydrated milk with more than 28 % solidsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2500 | (1) (4) | only dried milk and dried skimmed milkE 392 | Extracts of rosemary | 200 | (41) (46) | only milk powder for vending machinesE 392 | Extracts of rosemary | 30 | (46) | only dried milk for manufacturing of ice creamE 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 acid01.6 | Cream and cream powder01.6.1 | 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 | Carboxy methyl cellulose | 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 | Carboxy methyl cellulose | 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 creamsGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | | only flavoured creamsGroup III | Colours with combined maximum limit | 150 | | only flavoured creamsE 234 | Nisin | 10 | | only clotted creamE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5000 | (1) (4) | only sterilised, pasteurised, UHT cream and whipped creamE 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 P2O501.7 | Cheese and cheese products01.7.1 | Unripened cheese excluding products falling in category 16Group I | Additives | | | except mozzarella, and unflavoured live fermented unripened cheeseGroup II | Colours at quantum satis | quantum satis | | only flavoured unripened cheeseGroup III | Colours with combined maximum limit | 150 | | only flavoured unripened cheeseE 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) |E 234 | Nisin | 10 | | only mascarponeE 260 | Acetic acid | quantum satis | | only mozzarellaE 270 | Lactic acid | quantum satis | | only mozzarellaE 330 | Citric acid | quantum satis | | only mozzarellaE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2000 | (1) (4) | except mozzarellaE 460(ii) | Powdered cellulose | quantum satis | | only grated and sliced mozzarellaE 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 P2O501.7.2 | Ripened cheeseE 1105 | Lysozyme | quantum satis | |E 120 | Cochineal, Carminic acid, Carmines | 125 | | only red marbled cheeseE 140 | Chlorophylls, Chlorophyllins | quantum satis | | only sage Derby cheeseE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only sage Derby cheeseE 153 | Vegetable carbon | quantum satis | | only morbier cheeseE 160a | Carotenes | quantum satis | | only ripened orange, yellow and broken-white cheeseE 160b | Annatto, Bixin, Norbixin | 15 | | only ripened orange, yellow and broken-white cheeseE 160b | Annatto, Bixin, Norbixin | 50 | | only red Leicester cheeseE 160b | Annatto, Bixin, Norbixin | 35 | | only Mimolette cheeseE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only ripened range, yellow and broken-white cheeseE 163 | Anthocyanins | quantum satis | | only red marbled cheeseE 170 | Calcium carbonate | quantum satis | |E 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only cheese, prepacked, sliced and cut; layered cheese and cheese with added foodsE 200-203 | Sorbic acid — sorbates | quantum satis | | only ripened products surface treatmentE 234 | Nisin | 12,5 | (29) |E 235 | Natamycin | 1 | (8) | only surface treatment of hard, semi-hard and semi-soft cheeseE 239 | Hexamethylene tetramine | 25 mg/kg residual amount, expressed as formaldehyde | | only Provolone cheeseE 251-252 | Nitrates | 150 | (30) | only hard, semi-hard and semi-soft cheeseE 280-283 | Propionic acid — propionates | quantum satis | | surface treatment onlyE 460 | Powdered cellulose | quantum satis | | only sliced and grated ripened cheeseE 500(ii) | Sodium hydrogen carbonate | quantum satis | | only sour milk cheeseE 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 cheeseE 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 water01.7.3 | Edible cheese rindGroup II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | quantum satis | |E 160d | Lycopene | 30 | |E 180 | Litholrubine BK | quantum satis | |E 160b | Annatto, Bixin, Norbixin | 20 | |01.7.4 | Whey cheeseGroup II | Colours at quantum satis | quantum satis | |E 200-203 | Sorbic acid — sorbates | 1000 | (1), (2) | only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foodsE 251-252 | Nitrates | 150 | (30) | only cheese milk of hard, semi-hard and semi-soft cheeseE 260 | Acetic acid | 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 cheeseE 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 water01.7.5 | Processed cheeseGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | | only flavoured processed cheeseE 100 | Curcumin | 100 | (33) | only flavoured processed cheeseE 102 | Tartrazine | 100 | (33) | only flavoured processed cheeseE 104 | Quinoline Yellow | 100 | (33) | only flavoured processed cheeseE 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (33) | only flavoured processed cheeseE 120 | Cochineal, Carminic acid, Carmines | 100 | (33) | only flavoured processed cheeseE 122 | Azorubine, Carmoisine | 100 | (33) | only flavoured processed cheeseE 124 | Ponceau 4R, Cochineal Red A | 100 | (33) | only flavoured processed cheeseE 160e | Beta-apo-8′-carotenal (C 30) | 100 | (33) | only flavoured processed cheeseE 161b | Lutein | 100 | (33) | only flavoured processed cheeseE 160d | Lycopene | 5 | | only flavoured processed cheeseE 160a | Carotenes | quantum satis | |E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | |E 160b | Annatto, Bixin, Norbixin | 15 | |E 200-203 | Sorbic acid — sorbates | 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) |(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 104, E 110, E 120, E 122, E 124, E 160e and E 161b01.7.6 | Cheese products (excluding products falling in category 16)Group I | Additives | | |Group II | Colours at quantum satis | quantum satis | | only flavoured unripened productsGroup III | Colours with combined maximum limit | 100 | | only flavoured unripened productsE 1105 | Lysozyme | quantum satis | | only ripened productsE 120 | Cochineal, Carminic acid, Carmines | 125 | | only red marbled productsE 160a | Carotenes | quantum satis | | only ripened orange, yellow and broken-white productsE 160b | Annatto, Bixin, Norbixin | 15 | | only ripened orange, yellow and broken-white productsE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only ripened orange, yellow and broken-white productsE 163 | Anthocyanins | quantum satis | | only red marbled productsE 170 | Calcium carbonate | quantum satis | | only ripened productsE 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foodsE 200-203 | Sorbic acid — sorbates | quantum satis | | only ripened products surface treatmentE 234 | Nisin | 12,5 | (29) | only ripened and processed productsE 235 | Natamycin | 1 mg/dm2 surface (not present at a depth of 5 mm) | | only surface treatment of hard, semi-hard and semi-soft productsE 251-252 | Nitrates | 150 | (30) | only hard, semi-hard and semi-soft ripened productsE 280-283 | Propionic acid — propionates | quantum satis | | only ripened products surface treatmentE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2000 | (1) (4) | only unripened productsE 460 | Powdered cellulose | quantum satis | | only grated and sliced ripened products and unripened productsE 504 | Magnesium carbonates | quantum satis | | only ripened productsE 509 | Calcium chloride | quantum satis | | only ripened productsE 551-559 | Silicon dioxide — silicates | 10000 | (1) | only sliced or grated hard and semi-hard productsE 575 | Glucono-delta-lactone | quantum satis | | only ripened 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 water01.8 | Dairy analogues, including beverage whitenersGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |E 200-203 | Sorbic acid — sorbates | quantum satis | (1) (2) | only cheese analogues (surface treatment only)E 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) | only analogues of cheese based on proteinE 251-252 | Nitrates | 150 | (30) | only dairy-based cheese analogueE 280-283 | Propionic acid — propionates | quantum satis | | only cheese analogues (surface treatment only)E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5000 | (1) (4) | only whipped cream analoguesE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20000 | (1) (4) | only processed cheese analoguesE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 30000 | (1) (4) | only beverage whitenersE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 50000 | (1) (4) | only beverage whiteners for vending machinesE 432-436 | Polysorbates | 5000 | (1) | only milk and cream analoguesE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5000 | (1) | only cream analoguesE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 20000 | (1) | only beverage whitenersE 475 | Polyglycerol esters of fatty acids | 5000 | | only milk and cream analoguesE 475 | Polyglycerol esters of fatty acids | 500 | | only beverage whitenersE 477 | Propane-1,2-diol esters of fatty acids | 1000 | | only beverage whitenersE 477 | Propane-1,2-diol esters of fatty acids | 5000 | | only milk and cream analoguesE 481-482 | Stearoyl-2-lactylates | 3000 | (1) | only beverage whitenersE 491-495 | Sorbitan esters | 5000 | (1) | only milk and cream analogues; beverage whitenersE 551-559 | Silicon dioxide — silicates | 10000 | (1) | only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners(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 water02 | Fats and oils and fat and oil emulsions02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat)E 100 | Curcumin | quantum satis | | only fatsE 160a | Carotenes | quantum satis | | only fatsE 160b | Annatto, bixin, norbixin | 10 | | only fatsE 270 | Lactic acid | quantum satis | | only cooking and/or frying purposes or the preparation of gravyE 300 | Ascorbic acid | quantum satis | | only cooking and/or frying purposes or the preparation of gravyE 304 | Fatty acid esters of ascorbic acid | quantum satis | | except virgin oils and olive oilsE 306 | Tocopherol-rich extract | quantum satis | | except virgin oils and olive oilsE 307 | Alpha-tocopherol | quantum satis | | except virgin oils and olive oilsE 307 | Alpha-tocopherol | 200 | | only refined olive oils, including olive pomace oilE 308 | Gamma tocopherol | quantum satis | | except virgin oils and olive oilsE 309 | Delta-tocopherol | quantum satis | | except virgin oils and olive oilsE 310-320 | Gallates, TBHQ and BHA, individually or in combination | 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 fatE 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 fatE 322 | Lecithins | 30000 | | except virgin oils and olive oilsE 330 | Citric acid | quantum satis | | except virgin oils and olive oilsE 331 | Sodium citrates | quantum satis | | except virgin oils and olive oilsE 332 | Potassium citrates | quantum satis | | except virgin oils and olive oilsE 333 | Calcium citrates | quantum satis | | except virgin oils and olive oilsE 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 productsE 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 oilE 471 | Mono- and diglycerides of fatty acids | 10000 | | except virgin oils and olive oilsE 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 gravyE 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 acid02.2 | Fat and oil emulsions mainly of type water-in-oil02.2.1 | Butter and concentrated butter and butter oil and anhydrous milkfatE 160a | Carotenes | quantum satis | | except butter from sheep and goats milkE 500 | Sodium carbonates | quantum satis | | only soured cream butterE 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 P2O502.2.2 | Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsionsGroup I | Additives | | |E 100 | Curcumin | quantum satis | | excluding reduced fat butterE 160a | Carotenes | quantum satis | |E 160b | Annatto, bixin, norbixin | 10 | | excluding reduced fat butterE 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only fat emulsions (excluding butter) with a fat content of 60 % or moreE 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) | only fat emulsions with a fat content less than 60 %E 310-320 | Gallates, TBHQ and BHA, individually or in combination | 200 | (1) (2) | only frying fatE 321 | Butylated hydroxytoluene (BHT) | 100 | | only frying fatE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5000 | (1) (4) | only spreadable fatsE 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 lessE 405 | Propane-1, 2-diol alginate | 3000 | |E 432-436 | Polysorbates | 10000 | (1) | only fat emulsions for bakingE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10000 | (1) | only fat emulsions for bakingE 475 | Polyglycerol esters of fatty acids | 5000 | |E 476 | Polyglycerol polyricinoleate | 4000 | | only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fatE 477 | Propane-1,2-diol esters of fatty acids | 10000 | | only fat emulsions for baking purposesE 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids | 5000 | | only fat emulsions for frying purposesE 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 productsE 900 | Dimethyl polysiloxane | 10 | | only oils and fats for fryingE 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 P2O502.3 | Vegetable oil pan sprayGroup I | Additives | | |E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 30000 | (1) (4) | only water-based emulsion sprays for coating baking tinsE 392 | Extracts of rosemary | 50 | (41) (46) | only fats and oils for the professional manufacture of heat-treated foodsE 551-559 | Silicon dioxide — silicates | 30000 | (1) | only tin greasing productsE 943a | Butane | quantum satis | | only vegetable oil pan spray (for professional use only) and water-based emulsion sprayE 943b | Isobutane | quantum satis | | only vegetable oil pan spray (for professional use only) and water-based emulsion sprayE 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 acid03 | Edible icesGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 150 | (25) |Group IV | Polyols | quantum satis | | only energy-reduced or with no added sugarE 160b | Annatto, Bixin, 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 icesE 427 | Cassia gum | 2500 | |E 432-436 | Polysorbates | 1000 | (1) |E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5000 | (1) |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 creamE 950 | Acesulfame K | 800 | | only energy-reduced or with no added sugarE 951 | Aspartame | 800 | | only energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only energy-reduced or with no added sugarE 955 | Sucralose | 320 | | only energy-reduced or with no added sugarE 957 | Thaumatin | 50 | | only energy-reduced or with no added sugarE 959 | Neohesperidine DC | 50 | | only energy-reduced or with no added sugarE 961 | Neotame | 26 | | only energy-reduced or with no added sugarE 962 | Salt of aspartame-acesulfame | 800 | (11)b (49) (50) | 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 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951(51):Maximum usable levels are expressed in free acid(52):Maximum usable levels are expressed in free imide04 | Fruit and vegetables04.1 | Unprocessed fruit and vegetables04.1.1 | Entire fresh fruit and vegetablesE 200-203 | Sorbic acid — sorbates | 20 | | only surface treatment of unpeeled fresh citrus fruitE 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 sweetcornE 445 | Glycerol esters of wood rosins | 50 | | only surface treatment of citrus fruitE 473-474 | Sucrose esters of fatty acids — sucroglycerides | quantum satis | (1) | only fresh fruits, surface treatmentE 901 | Beeswax, white and yellow | quantum satis | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nutsE 902 | Candelilla wax | quantum satis | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nutsE 903 | Carnauba wax | 200 | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nutsE 904 | Shellac | quantum satis | | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nutsE 905 | Microcrystalline wax | quantum satis | | only surface treatment of melons, papaya, mango, and avocadoE 912 | Montan acid esters | quantum satis | | only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineappleE 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 present04.1.2 | Peeled, cut and shredded fruit and vegetablesE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only peeled potatoesE 220-228 | Sulphur dioxide — sulphites | 300 | (3) | only onion, garlic and shallot pulpE 220-228 | Sulphur dioxide — sulphites | 800 | (3) | only horseradish pulpE 296 | Malic acid | quantum satis | | only prepacked unprocessed and peeled potatoes onlyE 300 | Ascorbic acid | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoesE 301 | Sodium ascorbate | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoesE 302 | Calcium ascorbate | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoesE 330 | Citric acid | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoesE 331 | Sodium citrates | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoesE 332 | Potassium citrates | quantum satis | | only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoesE 333 | Calcium citrates | quantum satis | | only 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 present04.1.3 | Frozen fruit and vegetablesE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables including mushrooms and white pulsesE 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only frozen and deep-frozen potatoesE 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 present04.2 | Processed fruit and vegetables04.2.1 | Dried fruit and vegetablesGroup I | Additives | | | E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestionE 101 | Riboflavins | quantum satis | | only preserves of red fruitE 120 | Cochineal, Carminic acid, Carmines | 200 | (34) | only preserves of red fruitE 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruitE 124 | Ponceau 4R, Cochineal Red A | 200 | (34) | only preserves of red fruitE 129 | Allura Red AG | 200 | (34) | only preserves of red fruitE 131 | Patent Blue V | 200 | (34) | only preserves of red fruitE 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruitE 140 | Chlorophylls, Chlorophyllins | quantum satis | | only preserves of red fruitE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only preserves of red fruitE 150a-d | Caramels | quantum satis | | only preserves of red fruitE 160a | Carotenes | quantum satis | | only preserves of red fruitE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only preserves of red fruitE 162 | Beetroot Red, betanin | quantum satis | | only preserves of red fruitE 163 | Anthocyanins | quantum satis | | only preserves of red fruitE 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only dried fruitE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only dried coconutE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables, processed, including pulsesE 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only dried mushroomsE 220-228 | Sulphur dioxide — sulphites | 150 | (3) | only dried gingerE 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only dried tomatoesE 220-228 | Sulphur dioxide — sulphites | 400 | (3) | only white vegetables, driedE 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figsE 220-228 | Sulphur dioxide — sulphites | 600 | (3) | only dried apples and pearsE 220-228 | Sulphur dioxide — sulphites | 1000 | (3) | only dried bananasE 220-228 | Sulphur dioxide — sulphites | 2000 | (3) | only dried apricots, peaches, grapes, prunes, and figsE 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 124, E 129, E 131, E 13304.2.2 | Fruit and vegetables in vinegar, oil, or brineGroup I | Additives | | |E 101 | Riboflavins | quantum satis | | only preserves of red fruitE 120 | Cochineal, Carminic acid, Carmines | 200 | (34) | only preserves of red fruitE 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruitE 124 | Ponceau 4R, Cochineal Red A | 200 | (34) | only preserves of red fruitE 129 | Allura Red AG | 200 | (34) | only preserves of red fruitE 131 | Patent Blue V | 200 | (34) | only preserves of red fruitE 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruitE 140 | Chlorophylls, Chlorophyllins | quantum satis | | only preserves of red fruitE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only preserves of red fruitE 150a-d | Caramels | quantum satis | | only preserves of red fruitE 160a | Carotenes | quantum satis | | only preserves of red fruitE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only preserves of red fruitE 162 | Beetroot Red, betanin | quantum satis | | only preserves of red fruitE 163 | Anthocyanins | quantum satis | | only preserves of red fruitE 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 — sorbates; Benzoic acid — benzoates | 2000 | (1) (2) | only vegetables (excluding olives)E 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only olives and olive-based preparationsE 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only olives and olive-based preparationsE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) | only olives and olive-based preparationsE 220-228 | Sulphur dioxide — sulphites | 100 | (3) | except olives and golden peppers in brineE 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only golden peppers in brineE 579 | Ferrous gluconate | 150 | (56) | only olives darkened by oxidationE 585 | Ferrous lactate | 150 | (56) | only olives darkened by oxidationE 950 | Acesulfame K | 200 | | only sweet-sour preserves of fruit and vegetablesE 951 | Aspartame | 300 | | only sweet-sour preserves of fruit and vegetablesE 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only sweet-sour preserves of fruit and vegetablesE 955 | Sucralose | 180 | | only sweet-sour preserves of fruit and vegetablesE 959 | Neohesperidine DC | 100 | | only sweet-sour preserves of fruit and vegetablesE 961 | Neotame | 10 | | only sweet-sour preserves of fruit and vegetablesE 962 | Salt of aspartame-acesulfame | 200 | (11)a (49) (50) | 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 124, E 129, E 131, E 133(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951(52):Maximum usable levels are expressed in free imide(56):Expressed as Fe04.2.3 | Canned or bottled fruit and vegetablesE 101 | Riboflavins | quantum satis | | only preserves of red fruitE 120 | Cochineal, Carminic acid, Carmines | 200 | (34) | only preserves of red fruitE 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruitE 124 | Ponceau 4R, Cochineal Red A | 200 | (34) | only preserves of red fruitE 129 | Allura Red AG | 200 | (34) | only preserves of red fruitE 131 | Patent Blue V | 200 | (34) | only preserves of red fruitE 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruitE 140 | Chlorophylls, Chlorophyllins | quantum satis | | only preserves of red fruitE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only preserves of red fruitE 150a-d | Caramels | quantum satis | | only preserves of red fruitE 160a | Carotenes | quantum satis | | only preserves of red fruitE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only preserves of red fruitE 162 | Beetroot Red, betanin | quantum satis | | only vegetables (excluding olives)E 163 | Anthocyanins | quantum satis | | only preserves of red fruitE 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 cherriesE 127 | Erythrosine | 150 | | only bigareaux cherries in syrup and in cocktailsE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables, including pulsesE 220-228 | Sulphur dioxide — sulphites | 250 | (3) | only bottled, sliced lemonE 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only bottled whiteheart cherries; vacuum-packed sweetcornE 260 | Acetic acid | quantum satis | |E 261 | Potassium acetate | quantum satis | |E 262 | Sodium acetates | quantum satis | |E 263 | Calcium acetate | 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 | |E 335 | Sodium tartrates | quantum satis | |E 336 | Potassium tartrates | quantum satis | |E 337 | Sodium potassium tartrate | quantum satis | |E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 250 | | only pulses, legumes, mushrooms and artichokesE 410 | Locust bean gum | quantum satis | | only chestnuts in liquidE 412 | Guar gum | quantum satis | | only chestnuts in liquidE 415 | Xanthan gum | quantum satis | | only chestnuts in liquidE 509 | Calcium chloride | quantum satis | |E 512 | Stannous chloride | 25 | (55) | only white asparagusE 575 | Glucono-delta-lactone | quantum satis | |E 579 | Ferrous gluconate | 150 | (56) | only olives darkened by oxidationE 585 | Ferrous lactate | 150 | (56) | only olives darkened by oxidationE 900 | Dimethyl polysiloxane | 10 | |E 950 | Acesulfame K | 350 | | only fruit energy-reduced or with no added sugarE 951 | Aspartame | 1000 | | only fruit energy-reduced or with no added sugarE 952 | Cyclamic acid and its Na and Ca salts | 1000 | (51) | only fruit energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only fruit energy-reduced or with no added sugarE 955 | Sucralose | 400 | | only fruit energy-reduced or with no added sugarE 959 | Neohesperidine DC | 50 | | only fruit energy-reduced or with no added sugarE 961 | Neotame | 32 | | only fruit energy-reduced or with no added sugarE 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | 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 124, E 129, E 131, E 133(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951(51):Maximum usable levels are expressed in free acid(52):Maximum usable levels are expressed in free imide(55):Expressed as Sn(56):Expressed as Fe04.2.4 | Fruit and vegetable preparations, excluding products covered by 5.404.2.4.1 | Fruit and vegetable preparations excluding compoteGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | | only mostarda di fruttaGroup III | Colours with combined maximum limit | 200 | | only mostarda di fruttaGroup 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 drinksE 101 | Riboflavins | quantum satis | | only preserves of red fruitE 120 | Cochineal, Carminic acid, Carmines | 200 | (34) | only preserves of red fruitE 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruitE 124 | Ponceau 4R, Cochineal Red A | 200 | (34) | only preserves of red fruitE 129 | Allura Red AG | 200 | (34) | only preserves of red fruitE 131 | Patent Blue V | 200 | (34) | only preserves of red fruitE 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruitE 140 | Chlorophylls, Chlorophyllins | quantum satis | | only preserves of red fruitE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only preserves of red fruitE 150a-d | Caramels | quantum satis | | only preserves of red fruitE 160a | Carotenes | quantum satis | | only preserves of red fruitE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only preserves of red fruitE 162 | Beetroot Red, betanin | quantum satis | | only vegetables (excluding olives)E 163 | Anthocyanins | quantum satis | | only preserves of red fruitE 200-203 | Sorbic acid — sorbates | 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 bottledE 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only seaweed preparations, olives and olive-based preparationsE 210-213 | Benzoic acid — benzoates | 2000 | (1) (2) | only cooked red beetE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) | only olive-based preparationsE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only processed white vegetables and mushroomsE 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only rehydrated dried fruit and lychees, mostarda di fruttaE 220-228 | Sulphur dioxide — sulphites | 300 | (3) | only onion, garlic and shallot pulpE 220-228 | Sulphur dioxide — sulphites | 800 | (3) | only horseradish pulpE 220-228 | Sulphur dioxide — sulphites | 800 | (3) | only jellying fruit extract, liquid pectin for sale to the final consumerE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 800 | (1) (4) | only fruit preparationsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 4000 | (1) (4) | only glazings for vegetable productsE 405 | Propane-1, 2-diol alginate | 5000 | |E 481-482 | Stearoyl-2-lactylates | 2000 | (1) | only mostarda di fruttaE 950 | Acesulfame K | 350 | | only energy-reducedE 951 | Aspartame | 1000 | | only energy-reducedE 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reducedE 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only energy-reducedE 955 | Sucralose | 400 | | only energy-reducedE 959 | Neohesperidine DC | 50 | | only energy-reducedE 961 | Neotame | 32 | | only energy-reducedE 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | 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 124, E 129, E 131, E 133(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951(51):Maximum usable levels are expressed in free acid(52):Maximum usable levels are expressed in free imide04.2.4.2 | Compote, excluding products covered by category 16E 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 appleE 509 | Calcium chloride | quantum satis | | only fruit compote other than apple04.2.5 | Jam, jellies and marmalades and similar products04.2.5.1 | Extra jam and extra jelly as defined by Directive 2001/113/ECGroup IV | Polyols | quantum satis | | only energy-reduced jams, jellies, marmalades or with no added sugarE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, mermeladasE 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, mermeladasE 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only jams, jellies and mermelades made with sulphited fruitE 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 marmaladesE 951 | Aspartame | 1000 | | only energy-reduced jams jellies and marmaladesE 952 | Cyclamic acid and its Na and Ca salts | 1000 | | only energy-reduced jams jellies and marmaladesE 954 | Saccharin and its Na, K and Ca salts | 200 | (51) | only energy-reduced jams jellies and marmaladesE 955 | Sucralose | 400 | (52) | only energy-reduced jams jellies and marmaladesE 959 | Neohesperidine DC | 50 | | only energy-reduced jams jellies and marmaladesE 961 | Neotame | 32 | | only energy-reduced jams jellies and marmaladesE 961 | Neotame | 2 | | only energy-reduced jams jellies and marmalades, as flavour enhancerE 962 | Salt of aspartame-acesulfame | 1000 | (11)b (49) (50) | 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 imide04.2.5.2 | Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/ECGroup IV | Polyols | quantum satis | | only energy-reduced or with no added sugarE 100 | Curcumin | quantum satis | | except chestnut puréeE 104 | Quinoline Yellow | 100 | (31) | except chestnut puréeE 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (31) | except chestnut puréeE 120 | Cochineal, Carminic acid, Carmines | 100 | (31) | except chestnut puréeE 124 | Ponceau 4R, Cochineal Red A | 100 | (31) | except chestnut puréeE 140 | Chlorophylls, Chlorophyllins | quantum satis | | except chestnut puréeE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | except chestnut puréeE 142 | Green S | 100 | (31) | except chestnut puréeE 150a-d | Caramels | quantum satis | | except chestnut puréeE 160a | Carotenes | quantum satis | | except chestnut puréeE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | except chestnut puréeE 160d | Lycopene | 10 | (31) | except chestnut puréeE 161b | Lutein | 100 | (31) | except chestnut puréeE 162 | Beetroot Red, betanin | quantum satis | | except chestnut puréeE 163 | Anthocyanins | quantum satis | | except chestnut puréeE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, spreads, mermeladasE 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, mermeladasE 220-228 | Sulphur dioxide — sulphites | 50 | (3) |E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only jams, jellies and marmalades made with sulphited fruitE 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 marmaladeE 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 marmaladesE 951 | Aspartame | 1000 | | only energy-reduced jams, jellies and marmaladesE 952 | Cyclamic acid and its Na and Ca salts | 1000 | (51) | only energy-reduced jams, jellies and marmaladesE 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only energy-reduced jams, jellies and marmaladesE 955 | Sucralose | 400 | | only energy-reduced jams, jellies and marmaladesE 959 | Neohesperidine DC | 50 | | only energy-reduced jams, jellies and marmaladesE 959 | Neohesperidine DC | 5 | | only fruit jellies as flavour enhancerE 961 | Neotame | 32 | | only energy-reduced jams, jellies and marmaladesE 961 | Neotame | 2 | | only energy-reduced jams jellies and marmalades, as flavour enhancerE 962 | Salt of aspartame-acesulfame | 1000 | (11)b (49) (50) | 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 104, E 110, E 120, E 124, E 142, E 160d and E 161b(32):Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 41804.2.5.3 | Other similar fruit or vegetable spreadsGroup II | Colours at quantum satis | | | except crème de pruneauxGroup IV | Polyols | quantum satis | | only energy-reduced or with no added sugarE 100 | Curcumin | quantum satis | | except crème de pruneauxE 104 | Quinoline Yellow | 100 | (31) | except crème de pruneauxE 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (31) | except crème de pruneauxE 120 | Cochineal, Carminic acid, Carmines | 100 | (31) | except crème de pruneauxE 124 | Ponceau 4R, Cochineal Red A | 100 | (31) | except crème de pruneauxE 142 | Green S | 100 | (31) | except crème de pruneauxE 160d | Lycopene | 10 | (31) | except crème de pruneauxE 161b | Lutein | 100 | (31) | except crème de pruneauxE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) | other fruit-based spreads, mermeladasE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1500 | (1) (2) | only marmeladaE 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | other fruit-based spreads, mermeladasE 210-213 | Benzoic acid — benzoates | 1000 | (1) (2) | only dulce de membrilloE 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 dried-fruit-based sandwich spreads, energy-reduced or with no added sugarE 951 | Aspartame | 1000 | | only dried-fruit-based sandwich spreads, energy-reduced or with no added sugarE 952 | Cyclamic acid and its Na and Ca salts | 500 | (51) | only dried-fruit-based sandwich spreads, energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only dried-fruit-based sandwich spreads, energy-reduced or with no added sugarE 955 | Sucralose | 400 | | only dried-fruit-based sandwich spreads, energy-reduced or with no added sugarE 959 | Neohesperidine DC | 50 | | only dried-fruit-based sandwich spreads, energy-reduced or with no added sugarE 961 | Neotame | 32 | | only dried-fruit-based sandwich spreads, energy-reduced or with no added sugarE 962 | Salt of aspartame-acesulfame | 1000 | (11)b (49) (50) | 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 104, E 110, E 120, E 124, E 142, E 160d and E 161b(32):Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 41804.2.5.4 | Nut butters and nut spreadsGroup I | Additives | | |E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (41) | only processed nutsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5000 | (1), (4) | only spreadable fats excluding butterE 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 acid04.2.6 | Processed potato productsGroup I | Additives | | |E 100 | Curcumin | quantum satis | | only dried potato granules and flakesE 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) | only potato dough and pre-fried potato slicesE 220-228 | Sulphur dioxide — sulphites | 400 | (3) | only dehydrated potatoes productsE 220-228 | Sulphur dioxide — sulphites | 100 | (3) |E 310-320 | Gallates, TBHQ and BHA | 25 | (1) | only dehydrated potatoesE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5000 | (1) (4) | including pre-fried frozen en deep-frozen potatoesE 392 | Extracts of rosemary | 200 | (46) | only dehydrated potatoes productsE 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 acid05 | Confectionery05.1 | Cocoa and Chocolate products as covered by Directive 2000/36/ECGroup I | Additives | | | only energy-reduced or with no added sugarGroup IV | Polyols | quantum satis | | only energy-reduced or with no added sugarE 170 | Calcium carbonate | 70000 | (*) |E 322 | Lecithins | quantum satis | |E 330 | Citric acid | 5000 | |E 334 | Tartaric acid (L(+)-) | 5000 | |E 414 | Gum arabic (acacia gum) | quantum satis | | as glazing agent onlyE 422 | Glycerol | quantum satis | |E 440 | Pectins | quantum satis | | as glazing agent onlyE 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 onlyE 902 | Candelilla wax | quantum satis | | as glazing agent onlyE 903 | Carnauba wax | 500 | | as glazing agent onlyE 904 | Shellac | quantum satis | | as glazing agent onlyE 950 | Acesulfame K | 500 | | only energy-reduced or with no added sugarE 951 | Aspartame | 2000 | | only energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only energy-reduced or with no added sugarE 955 | Sucralose | 800 | | only energy-reduced or with no added sugarE 957 | Thaumatin | 50 | | only energy-reduced or with no added sugarE 959 | Neohesperidine DC | 100 | | only energy-reduced or with no added sugarE 961 | Neotame | 65 | | only energy-reduced or with no added sugarE 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only energy-reduced or with no added sugar(*)E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates(11):Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent(49):The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)(50):The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951(52):Maximum usable levels are expressed in free imide05.2 | Other confectionery including breath freshening microsweetsGroup 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 confectioneryGroup II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 300 | (25) | except candied fruit and vegetablesGroup III | Colours with combined maximum limit | 200 | | only candied fruit and vegetablesGroup IV | Polyols | quantum satis | | only with no added sugarGroup IV | Polyols | quantum satis | | only starch-based confectionery energy-reduced or with no added sugarGroup IV | Polyols | quantum satis | | only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugarGroup IV | Polyols | quantum satis | | only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugarGroup IV | Polyols | quantum satis | | only for crystallised fruit, energy-reduced or with no added sugarE 160d | Lycopene | 30 | |E 173 | Aluminium | quantum satis | | only external coating of sugar confectionery for the decoration of cakes and pastriesE 174 | Silver | quantum satis | | only external coating of confectioneryE 175 | Gold | quantum satis | | only external coating of confectioneryE 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | 1500 | (1) (2) (5) | except candied, crystallised or glacé fruit and vegetablesE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) | only candied, crystallised or glacé fruit and vegetablesE 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only candied, crystallised or glacé fruit, vegetables, angelica and citrus peelE 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 confectioneryE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5000 | (1) (4) | only sugar confectionery, except candied fruitE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 800 | (1) (4) | only candied fruitE 405 | Propane-1, 2-diol alginate | 1500 | | only sugar confectioneryE 426 | Soybean hemicellulose | 10000 | | only jelly confectionery, except jelly mini-cupsE 432-436 | Polysorbates | 1000 | (1) | only sugar confectioneryE 442 | Ammonium phosphatides | 10000 | | only cocoa-based confectioneryE 459 | Beta-cyclodextrin | quantum satis | | only foods in tablet and coated tablet formE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5000 | | only sugar confectioneryE 475 | Polyglycerol esters of fatty acids | 2000 | | only sugar confectioneryE 476 | Polyglycerol polyricinoleate | 5000 | | only cocoa-based confectioneryE 477 | Propane-1,2-diol esters of fatty acids | 5000 | | only sugar confectioneryE 481-482 | Stearoyl-2-lactylates | 5000 | (1) | only sugar confectioneryE 491-495 | Sorbitan esters | 5000 | (1) | only sugar confectioneryE 492 | Sorbitan tristearate | 10000 | | only cocoa-based confectioneryE 520-523 | Aluminium sulphates | 200 | (1) (38) | only candied, crystallised or glacé fruit and vegetablesE 551-559 | Silicon dioxide — silicates | quantum satis | (1) | surface treatment onlyE 900 | Dimethyl polysiloxane | 10 | |E 901 | Beeswax, white and yellow | quantum satis | | as glazing agent onlyE 902 | Candelilla wax | quantum satis | | as glazing agent onlyE 903 | Carnauba wax | 500 | | as glazing agent onlyE 904 | Shellac | quantum satis | | as glazing agent onlyE 905 | Microcrystalline wax | quantum satis | | surface treatment onlyE 907 | Hydrogenated poly-1-decene | 2000 | | only as glazing agent for sugar confectioneryE 950 | Acesulfame K | 500 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 951 | Aspartame | 2000 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 500 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 955 | Sucralose | 800 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 957 | Thaumatin | 50 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 959 | Neohesperidine DC | 100 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 961 | Neotame | 65 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 962 | Salt of aspartame-acesulfame | 500 | (11)a | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 950 | Acesulfame K | 500 | | only energy-reduced tablet form confectioneryE 955 | Sucralose | 200 | | only energy-reduced tablet form confectioneryE 961 | Neotame | 15 | | only energy-reduced tablet form confectioneryE 950 | Acesulfame K | 1000 | | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugarE 951 | Aspartame | 1000 | | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugarE 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 sugarE 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 sugarE 955 | Sucralose | 400 | | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugarE 959 | Neohesperidine DC | 50 | | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugarE 961 | Neotame | 32 | | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugarE 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 sugarE 950 | Acesulfame K | 1000 | | only starch-based confectionery energy-reduced or with no added sugarE 951 | Aspartame | 2000 | | only starch-based confectionery energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 300 | (52) | only starch-based confectionery energy-reduced or with no added sugarE 955 | Sucralose | 1000 | | only starch-based confectionery energy-reduced or with no added sugarE 959 | Neohesperidine DC | 150 | | only starch-based confectionery energy-reduced or with no added sugarE 961 | Neotame | 65 | | only starch-based confectionery energy-reduced or with no added sugarE 961 | Neotame | 2 | | only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancerE 962 | Salt of aspartame-acesulfame | 1000 | (11)a (49) (50) | only starch-based confectionery energy-reduced or with no added sugarE 950 | Acesulfame K | 500 | | only confectionery with no added sugarE 951 | Aspartame | 1000 | | only confectionery with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only confectionery with no added sugarE 955 | Sucralose | 1000 | | only confectionery with no added sugarE 957 | Thaumatin | 50 | | only confectionery with no added sugarE 959 | Neohesperidine DC | 100 | | only confectionery with no added sugarE 961 | Neotame | 32 | | only confectionery with no added sugarE 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only confectionery with no added sugarE 950 | Acesulfame K | 2500 | | only breath-freshening micro-sweets, with no added sugarE 951 | Aspartame | 6000 | | only breath-freshening micro-sweets, with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 3000 | (52) | only breath-freshening micro-sweets, with no added sugarE 955 | Sucralose | 2400 | | only breath-freshening micro-sweets, with no added sugarE 959 | Neohesperidine DC | 400 | | only breath-freshening micro-sweets, with no added sugarE 961 | Neotame | 200 | | only breath-freshening micro-sweets, with no added sugarE 961 | Neotame | 3 | | only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancerE 962 | Salt of aspartame-acesulfame | 2500 | (11)a (49) (50) | only breath-freshening micro-sweets, with no added sugarE 951 | Aspartame | 2000 | | only strongly flavoured freshening throat pastilles with no added sugarE 955 | Sucralose | 1000 | | only strongly flavoured freshening throat pastilles with no added sugarE 961 | Neotame | 65 | | only strongly flavoured freshening throat pastilles with no added sugarE 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 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l(38):Expressed as aluminium05.3 | Chewing gumGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 300 | (25) |Group IV | Polyols | quantum satis | | only with no added sugarE 160d | Lycopene | 300 | |E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1500 | (1) (2) |E 297 | Fumaric acid | 2000 | |E 310-321 | Gallates, TBHQ, BHA and BHT | 400 | (1) |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 onlyE 552 | Calcium silicate | quantum satis | | surface treatment onlyE 553a | Magnesium silicate | quantum satis | | surface treatment onlyE 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 onlyE 902 | Candelilla wax | quantum satis | | as glazing agent onlyE 903 | Carnauba wax | 1200 | (47) | as glazing agent onlyE 904 | Shellac | quantum satis | | as glazing agent onlyE 905 | Microcrystalline wax | quantum satis | | surface treatment onlyE 907 | Hydrogenated poly-1-decene | 2000 | | as glazing agent onlyE 927b | Carbamide | 30000 | | only with no added sugarE 950 | Acesulfame K | 800 | (12) | only with added sugar or polyols, as flavour enhancerE 951 | Aspartame | 2500 | (12) | only with added sugar or polyols, as flavour enhancerE 959 | Neohesperidine DC | 150 | (12) | only with added sugar or polyols, as flavour enhancerE 957 | Thaumatin | 10 | (12) | only with added sugar or polyols, as flavour enhancerE 961 | Neotame | 3 | (12) | only with added sugar or polyols, as flavour enhancerE 950 | Acesulfame K | 2000 | | only with no added sugarE 951 | Aspartame | 5500 | | only with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 1200 | (52) | only with no added sugarE 955 | Sucralose | 3000 | | only with no added sugarE 957 | Thaumatin | 50 | | only with no added sugarE 959 | Neohesperidine DC | 400 | | only with no added sugarE 961 | Neotame | 250 | | only with no added sugarE 962 | Salt of aspartame-acesulfame | 2000 | (11)a (49) (50) | only with no added sugarE 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 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally(25):The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l(46):As the sum of carnosol and carnosic acid(47):The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III05.4 | Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4Group I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 500 | | only decorations, coatings and sauces, except fillingsGroup III | Colours with combined maximum limit | 300 | (25) | only fillingsGroup IV | Polyols | quantum satis | | only decorations, coatings and fillings with not added sugarGroup IV | Polyols | quantum satis | | only saucesE 160b | Annatto, Bixin, Norbixin | 20 | | only decorations and coatingsE 160d | Lycopene | 30 | | except red coating of hard-sugar coated chocolate confectioneryE 160d | Lycopene | 200 | | only red coating of hard-sugar coated chocolate confectioneryE 173 | Aluminium | quantum satis | | only external coating of sugar confectionery for the decoration of cakes and pastriesE 174 | Silver | quantum satis | | only decoration of chocolatesE 175 | Gold | quantum satis | | only decoration of chocolatesE 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)E 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | 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 pastriesE 297 | Fumaric acid | 1000 | |E 297 | Fumaric acid | 2500 | | only fillings and toppings for fine bakery wareE 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 wareE 392 | Extracts of rosemary | 100 | (41) (46) | only saucesE 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 dessertsE 416 | Karaya gum | 5000 | | only fillings, toppings and coatings for fine bakery wares and dessertsE 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 dessertE 432-436 | Polysorbates | 1000 | (1) |E 442 | Ammonium phosphatides | 10000 | | only cocoa-based confectioneryE 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 confectioneryE 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 creamE 481-482 | Stearoyl-2-lactylates | 5000 | (1) |E 491-495 | Sorbitan esters | 5000 | (1) |E 492 | Sorbitan tristearate | 10000 | | only cocoa-based confectioneryE 551-559 | Silicon dioxide — silicates | quantum satis | | surface treatment onlyE 900 | Dimethyl polysiloxane | 10 | |E 901 | Beeswax, white and yellow | quantum satis | | as glazing agent onlyE 902 | Candelilla wax | quantum satis | | as glazing agent onlyE 903 | Carnauba wax | 500 | | as glazing agent onlyE 903 | Carnauba wax | 200 | | as glazing agent only for small fine bakery wares, coated with chocolateE 904 | Shellac | quantum satis | | as glazing agent onlyE 905 | Microcrystalline wax | quantum satis | | surface treatment onlyE 907 | Hydrogenated poly-1-decene | 2000 | | as glazing agent onlyE 950 | Acesulfame K | 1000 | | only starch-based confectionery energy-reduced or with no added sugarE 951 | Aspartame | 2000 | | only starch-based confectionery energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 300 | (52) | only starch-based confectionery energy-reduced or with no added sugarE 955 | Sucralose | 1000 | | only starch-based confectionery energy-reduced or with no added sugarE 959 | Neohesperidine DC | 150 | | only starch-based confectionery energy-reduced or with no added sugarE 961 | Neotame | 65 | | only starch-based confectionery energy-reduced or with no added sugarE 961 | Neotame | 2 | | only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancerE 962 | Salt of aspartame-acesulfame | 1000 | (11)a (49) (50) | only starch-based confectionery energy-reduced or with no added sugarE 950 | Acesulfame K | 500 | | only confectionery with no added sugarE 951 | Aspartame | 1000 | | only confectionery with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only confectionery with no added sugarE 955 | Sucralose | 1000 | | only confectionery with no added sugarE 957 | Thaumatin | 50 | | only confectionery with no added sugarE 959 | Neohesperidine DC | 100 | | only confectionery with no added sugarE 961 | Neotame | 32 | | only confectionery with no added sugarE 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only confectionery with no added sugarE 950 | Acesulfame K | 500 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 951 | Aspartame | 2000 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 955 | Sucralose | 800 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 957 | Thaumatin | 50 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 959 | Neohesperidine DC | 100 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 961 | Neotame | 65 | | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only cocoa or dried fruit-based, energy-reduced or with no added sugarE 950 | Acesulfame-K | 350 | | only saucesE 951 | Aspartame | 350 | | only saucesE 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only saucesE 955 | Sucralose | 450 | | only saucesE 959 | Neohesperidine DC | 50 | | only saucesE 961 | Neotame | 12 | | only saucesE 961 | Neotame | 2 | | only sauces as flavour enhancerE 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | 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 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l06 | Cereals and cereal products06.1 | Whole, broken, or flaked grainE 220-228 | Sulphur dioxide — sulphites | 30 | (3) | only sago and pearl barleyE 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 present06.2 | Flours and other milled products and starches06.2.1 | FloursE 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 flourE 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 P2O506.2.2 | StarchesGroup 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 present06.3 | Breakfast cerealsGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | | only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cerealsGroup IV | Polyols | quantum satis | | only breakfast cereals or cereal-based products, energy-reduced or with no added sugarE 120 | Cochineal, Carminic acid, Carmines | 200 | (53) | only fruit-flavoured breakfast cerealsE 150c | Ammonia caramel | quantum satis | | only extruded puffed and or fruit-flavoured breakfast cerealsE 160a | Carotenes | quantum satis | | only extruded puffed and or fruit-flavoured breakfast cerealsE 160b | Annatto, Bixin, Norbixin | 25 | | only extruded puffed and or fruit-flavoured breakfast cerealsE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only extruded puffed and or fruit-flavoured breakfast cerealsE 162 | Beetroot Red, betanin | 200 | (53) | only fruit-flavoured breakfast cerealsE 163 | Anthocyanins | 200 | (53) | only fruit-flavoured breakfast cerealsE 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | only pre-cooked cerealsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5000 | (1) (4) |E 475 | Polyglycerol esters of fatty acids | 10000 | | only granola-type breakfast cerealE 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 sugarE 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 sugarE 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 sugarE 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 sugarE 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 sugarE 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 sugarE 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(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 combination06.4 | Pasta06.4.1 | Fresh pastaE 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 pastaGroup I | Additives | | | only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC06.4.3 | Fresh pre-cooked pastaE 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 GnocchiGroup I | Additives | | |E 200-203 | Sorbic acid — sorbates | 1000 | (1) |06.4.5 | Fillings of stuffed pasta (ravioli and similar)Group I | Additives | | |E 200-203 | Sorbic acid — sorbates | 1000 | (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 acid06.5 | Noodlesgroup I | Additives | | |group II | Colours at quantum satis | quantum satis | |E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2000 | (1) (4) |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 P2O506.6 | BattersGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 500 | | only batters for coatingE 160b | Annatto, Bixin, Norbixin | 20 | | only batters for coatingE 160d | Lycopene | 30 | | only batters for coatingE 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) |E 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) |E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 12000 | (1) (4) |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 P2O506.7 | Pre-cooked or processed cerealsGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only polentaE 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) | only semmelknödelteigE 310-320 | Gallates, TBHQ and BHA | 200 | (1) | only pre-cooked cerealsE 426 | Soybean hemicellulose | 10000 | | only prepackaged ready to eat rice and rice products intended for retail saleE 471 | Mono- and diglycerides of fatty acids | quantum satis | | only quick-cook riceE 472a | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis | | only quick-cook riceE 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 acid07 | Bakery wares07.1 | Bread and rollsGroup I | Additives | | | except products in 7.1.1 and 7.1.2E 150a-d | Caramels | quantum satis | | only malt breadE 200-203 | Sorbic acid — sorbates | 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 saleE 280-283 | Propionic acid — propionates | 3000 | (1) (6) | only prepacked sliced bread and rye breadE 280-283 | Propionic acid — propionates | 2000 | (1) (6) | only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutesE 280-283 | Propionic acid — propionates | 1000 | (1) (6) | only prepacked breadE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20000 | (1) (4) | only soda breadE 481-482 | Stearoyl-2-lactylates | 3000 | (1) | except products in 7.1.1 and 7.1.2E 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 practice07.1.1 | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, saltE 260 | Acetic acid | quantum satis | |E 261 | Potassium acetate | quantum satis | |E 262 | Sodium acetates | quantum satis | |E 263 | Calcium acetate | 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 kenyerekE 260 | Acetic acid | quantum satis | |E 261 | Potassium acetate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 262 | Sodium acetates | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 263 | Calcium acetate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 270 | Lactic acid | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 300 | Ascorbic acid | quantum satis | |E 301 | Sodium ascorbate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 302 | Calcium ascorbate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 304 | Fatty acid esters of ascorbic acid | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 322 | Lecithins | quantum satis | |E 325 | Sodium lactate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 326 | Potassium lactate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 327 | Calcium lactate | quantum satis | | only Friss búzakenyér, fehér és félbarna kenyerekE 471 | Mono- and diglycerides of fatty acids | quantum satis | |07.2 | Fine bakery waresGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 200 | (25) |Group IV | Polyols | quantum satis | | only energy-reduced or with no added sugarE 160b | Annatto, Bixin, Norbixin | 10 | |E 160d | Lycopene | 25 | |E 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) | only with a water activity of more than 0,65E 220-228 | Sulphur dioxide — sulphites | 50 | | only dry biscuitsE 280-283 | Propionic acid — propionates | 2000 | (1) (6) | only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65E 310-320 | Gallates, TBHQ and BHA | 200 | (1) | only cake mixesE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20000 | (1) (4) |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 saleE 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 waresE 901 | Beeswax, white and yellow | quantum satis | | only as glazing agents only for small products of fine bakery wares coated with chocolateE 902 | Candelilla wax | quantum satis | | only as glazing agents only for small products of fine bakery wares coated with chocolateE 903 | Carnauba wax | 200 | | only as glazing agents only for small products of fine bakery wares coated with chocolateE 904 | Shellac | quantum satis | | only as glazing agents only for small products of fine bakery wares coated with chocolateE 950 | Acesulfame K | 2000 | | only cornets and wafers, for ice-cream, with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 800 | (52) | only cornets and wafers, for ice-cream, with no added sugarE 955 | Sucralose | 800 | | only cornets and wafers, for ice-cream, with no added sugarE 959 | Neohesperidine DC | 50 | | only cornets and wafers, for ice-cream, with no added sugarE 961 | Neotame | 60 | | only cornets and wafers, for ice-cream, with no added sugarE 950 | Acesulfame K | 2000 | | only essoblaten — wafer paperE 951 | Aspartame | 1000 | | only essoblaten — wafer paperE 954 | Saccharin and its Na, K and Ca salts | 800 | (52) | only essoblaten — wafer paperE 955 | Sucralose | 800 | | only essoblaten — wafer paperE 961 | Neotame | 60 | | only essoblaten — wafer paperE 962 | Salt of aspartame-acesulfame | 1000 | (11)b (49) (50) | only essoblaten — wafer paperE 950 | Acesulfame K | 1000 | | only fine bakery products for special nutritional usesE 951 | Aspartame | 1700 | | only fine bakery products for special nutritional usesE 952 | Cyclamic acid and its Na and Ca salts | 1600 | (51) | only fine bakery products for special nutritional usesE 954 | Saccharin and its Na, K and Ca salts | 170 | (52) | only fine bakery products for special nutritional usesE 955 | Sucralose | 700 | | only fine bakery products for special nutritional usesE 959 | Neohesperidine DC | 150 | | only fine bakery products for special nutritional usesE 961 | Neotame | 55 | | only fine bakery products for special nutritional usesE 962 | Salt of aspartame-acesulfame | 1000 | (11)a (49) (50) | 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(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 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l(38):Expressed as aluminium(46):As the sum of carnosol and carnosic acid08 | Meat08.1 | Unprocessed meat08.1.1 | Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004E 129 | Allura Red AG | quantum satis | | only for the purpose of health markingE 133 | Brilliant Blue FCF | quantum satis | | only for the purpose of health markingE 155 | Brown HT | quantum satis | | only for the purpose of health marking08.1.2 | Meat preparations as defined by Regulation (EC) No 853/2004E 120 | Cochineal, Carminic acid, Carmines | 100 | | only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearanceE 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 appearanceE 150a-d | Caramels | quantum satis | | 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 appearanceE 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 meatE 220-228 | Sulphur dioxide — sulphites | 450 | (1) (3) | only salsicha fresca, longaniza fresca, butifarra frescaE 261 | Potassium acetate | quantum satis | | only prepacked preparations of fresh minced meatE 262 | Sodium acetates | quantum satis | | only prepacked preparations of fresh minced meatE 300 | Ascorbic acid | quantum satis | | only gehakt and prepacked preparations of fresh minced meatE 301 | Sodium ascorbate | quantum satis | | only gehakt and prepacked preparations of fresh minced meatE 302 | Calcium ascorbate | quantum satis | | only gehakt and prepacked preparations of fresh minced meatE 325 | Sodium lactate | quantum satis | | only prepacked preparations of fresh minced meatE 326 | Potassium lactate | quantum satis | | only prepacked preparations of fresh minced meatE 330 | Citric acid | quantum satis | | only gehakt and prepacked preparations of fresh minced meatE 331 | Sodium citrates | quantum satis | | only gehakt and prepacked preparations of fresh minced meatE 332 | Potassium citrates | quantum satis | | only gehakt and prepacked preparations of fresh minced meatE 333 | Calcium citrates | quantum satis | | only gehakt and prepacked preparations of fresh minced meatE 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 appearanceE 553b | Talc | quantum satis | | only surface treatment of sausages(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 P2O508.2 | Processed meat08.2.1 | Non-heat-treated processed meatGroup I | Additives | | |E 100 | Curcumin | 20 | | only sausagesE 100 | Curcumin | quantum satis | | only pasturmasE 101 | Riboflavins | quantum satis | | only pasturmasE 110 | Sunset yellow FCF/Orange Yellow S | 135 | | only sobrasadaE 120 | Cochineal, Carminic acid, Carmines | 100 | | only sausagesE 120 | Cochineal, Carminic acid, Carmines | 200 | | only chorizo sausage/salchichonE 120 | Cochineal, Carminic acid, Carmines | quantum satis | | only pasturmasE 124 | Ponceau 4R, Cochineal Red A | 250 | | only chorizo sausage/salchichonE 124 | Ponceau 4R, Cochineal Red A | 200 | | only sobrasadaE 150a-d | Caramels | quantum satis | | only sausagesE 160a | Carotenes | 20 | | only sausagesE 160c | Paprika extract, capsanthin, capsorubin | 10 | | only sausagesE 162 | Beetroot Red, betanin | quantum satis | | only sausagesE 200-219 | Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates | quantum satis | (1) (2) | only surface treatment of dried meat productsE 235 | Natamycin | 1 | (8) | only surface treatment of dried cured sausagesE 249-250 | Nitrites | 150 | (7) |E 251-252 | Nitrates | 150 | (7) |E 315 | Erythorbic acid | 500 | | only cured meat products and preserved meat productsE 316 | Sodium erythorbate | 500 | | only cured meat products and preserved meat productsE 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | only dehydrated meatE 315 | Erythorbic acid | 500 | (9) | only cured products and preserved productsE 316 | Sodium erythorbate | 500 | (9) | only cured products and preserved productsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5000 | (1) (4) |E 392 | Extracts of rosemary | 100 | (46) | only dried sausagesE 392 | Extracts of rosemary | 150 | (41) (46) | excluding dried sausagesE 392 | Extracts of rosemary | 150 | (46) | only dehydrated meatE 553b | Talc | quantum satis | | surface treatment of sausagesE 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 manufacturing(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 acid08.2.2 | Heat-treated processed meatGroup I | Additives | | | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbbenE 100 | Curcumin | 20 | | only sausages, pâtés and terrinesE 120 | Cochineal, Carminic acid, Carmines | 100 | | only sausages, pâtés and terrinesE 129 | Allura Red AG | 25 | | only luncheon meatE 150a-d | Caramels | quantum satis | | only sausages, pâtés and terrinesE 160a | Carotenes | 20 | | only sausages, pâtés and terrinesE 160c | Paprika extract, capsanthin, capsorubin | 10 | | only sausages, pâtés and terrinesE 162 | Beetroot Red, betanin | quantum satis | | only sausages, pâtés and terrinesE 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | 1000 | (1) (2) | only pâtéE 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only aspicE 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only aspicE 249-250 | Nitrites | 150 | (7) (59) | Except sterilised meat products (Fo > 3,00)E 249-250 | Nitrites | 100 | (7) (58) (59) | only sterilised meat products (Fo > 3,00)E 300 | Ascorbic acid | quantum satis | | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbbenE 301 | Sodium ascorbate | quantum satis | | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbbenE 315 | Erythorbic acid | 500 | (9) | only cured meat products and preserved meat productsE 316 | Sodium erythorbate | 500 | (9) | only cured meat products and preserved meat productsE 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 tömbbenE 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 250 | | only libamáj, libamáj egészben, libamáj tömbbenE 392 | Extracts of rosemary | 150 | (41) (46) | excluding dried sausagesE 392 | Extracts of rosemary | 100 | (46) | only dried sausagesE 392 | Extracts of rosemary | 150 | (46) | Only dehydrated meatE 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 tömbbenE 481-482 | Stearoyl-2-lactylates | 4000 | (1) | only minced and diced canned meat productsE 553b | Talc | quantum satis | | surface treatment of sausages onlyE 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 manufacturing(9):E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid(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 environment08.2.3 | Casings and coatings and decorations for meatGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | | except edible external coating of pasturmasGroup III | Colours with combined maximum limit | 500 | | only decorations and coatings except edible external coating of pasturmasGroup III | Colours with combined maximum limit | quantum satis | | only edible casingsE 100 | Curcumin | quantum satis | | only edible external coating of pasturmasE 101 | Riboflavins | quantum satis | | only edible external coating of pasturmasE 120 | Cochineal, Carminic acid, Carmines | quantum satis | | only edible external coating of pasturmasE 160b | Annatto, Bixin, Norbixin | 20 | |E 160d | Lycopene | 500 | | only decorations and coatings except edible external coating of pasturmasE 160d | Lycopene | 30 | | only edible casingsE 200-203 | Sorbic acid — sorbates | quantum satis | | only collagen-based casings with water activity greater than 0,6E 200-203; 214-219 | Sorbic acid — sorbates; 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(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 P2O508.2.4 | Traditionally cured meat products with specific provisions concerning nitrites and nitrates08.2.4.1 | 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 | 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 culturesE 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 culturesE 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 culturesE 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 culturesE 249-250 | Nitrites | 175 | (39) | only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activityE 251-252 | Nitrates | 250 | (39) (59) | only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activityE 249-250 | Nitrites | 50 | (39) | only cured tongue: Immersion cured for at least 4 days and pre-cookedE 251-252 | Nitrates | 10 | (39) (59) | only cured tongue: Immersion cured for at least 4 days and pre-cookedE 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 weeksE 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 weeksE 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 °CE 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 °C.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/maturationE 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/maturation(7):Maximum added amount(39):Maximum residual amount, residue level at the end the production process(40):Without added nitrites(59):Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment08.2.4.2 | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).E 249-250 | Nitrites | 175 | (39) | only dry cured bacon and similar products Dry curing followed by maturation for at least 4 daysE 251-252 | Nitrates | 250 | (39) (59) | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 daysE 249-250 | Nitrites | 100 | (39) | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 daysE 251-252 | Nitrates | 250 | (39) (59) | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 daysE 251-252 | Nitrates | 250 | (39) (59) | only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 daysE 249-250 | Nitrites | 100 | (39) | only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 monthE 251-252 | Nitrates | 250 | (39) (59) | only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 monthsE 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 monthsE 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/maturationE 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/maturation(39):Maximum residual amount, residue level at the end the production process(40):Without added nitrites(59):Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment08.2.4.3 | Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)E 249-250 | Nitrites | 50 | (39) | only rohschinken, trocken-/nasgepökelt 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/maturationE 251-252 | Nitrates | 250 | (39) (59) | only rohschinken, trocken-/nasgepökelt 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/maturationE 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 hoursE 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 hoursE 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 1,7E 251-252 | Nitrates | 250 | (40) (7) (59) | only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 daysE 249-250 | Nitrites | 180 | (7) | only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás 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 smokingE 251-252 | Nitrates | 250 | (40) (7) (59) | only saucissons sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7(7):Maximum added amount(39):Maximum residual amount, residue level at the end the production process(40):Without added nitrites(59):Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment09 | Fish and fisheries products09.1 | Unprocessed fish and fisheries products09.1.1 | Unprocessed fishGroup IV | Polyols | quantum satis | | only frozen and deep-frozen unprocessed fish for purposes other than sweeteningE 300 | Ascorbic acid | quantum satis | |E 301 | Sodium ascorbate | quantum satis | |E 302 | Calcium ascorbate | quantum satis | |E 315 | Erythorbic acid | 1500 | (9) | only frozen and deep-frozen fish with red skinE 316 | Sodium erythorbate | 1500 | (9) | only frozen and deep-frozen fish with red skinE 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 acid09.1.2 | Unprocessed molluscs and crustaceansGroup IV | Polyols | quantum satis | | only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweeteningE 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 unitsE 220-228 | Sulphur dioxide — sulphites | 200 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 unitsE 220-228 | Sulphur dioxide — sulphites | 300 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 unitsE 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 crustaceansE 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | (75) | | only frozen and deep-frozen crustaceansE 586 | 4-Hexylresorcinol | 2 | (42) | only in fresh, frozen or deep-frozen crustacean meat(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(42):As a residue09.2 | Processed fish and fishery products including molluscs and crustaceansGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | | only surimi and similar products and salmon substitutesGroup III | Colours with combined maximum limit | 500 | | only surimi and similar products and salmon substitutesE 100 | Curcumin | quantum satis | | only fish paste and crustacean pasteE 101 | Riboflavins | quantum satis | | only fish paste and crustacean pasteE 102 | Tartrazine | 100 | (35) | only fish paste and crustacean pasteE 104 | Quinoline Yellow | 100 | (35) | only fish paste and crustacean pasteE 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (35) | only fish paste and crustacean pasteE 120 | Cochineal, Carminic acid, Carmines | 100 | (35) | only fish paste and crustacean pasteE 122 | Azorubine, Carmoisine | 100 | (35) | only fish paste and crustacean pasteE 124 | Ponceau 4R, Cochineal Red A | 100 | (35) | only fish paste and crustacean pasteE 140 | Chlorophylls, Chlorophyllins | quantum satis | | only fish paste and crustacean pasteE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only fish paste and crustacean pasteE 142 | Green S | 100 | (35) | only fish paste and crustacean pasteE 150a-d | Caramels | quantum satis | | only fish paste and crustacean pasteE 151 | Brilliant Black BN, Black BN | 100 | (35) | only fish paste and crustacean pasteE 153 | Vegetable carbon | quantum satis | | only fish paste and crustacean pasteE 160a | Carotenes | quantum satis | | only fish paste and crustacean pasteE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only fish paste and crustacean pasteE 160e | Beta-apo-8′-carotenal (C 30) | 100 | (35) | only fish paste and crustacean pasteE 161b | Lutein | 100 | (35) | only fish paste and crustacean pasteE 162 | Beetroot Red, betanin | quantum satis | | only fish paste and crustacean pasteE 163 | Anthocyanins | quantum satis | | only fish paste and crustacean pasteE 170 | Calcium carbonate | quantum satis | | only fish paste and crustacean pasteE 171 | Titanium dioxide | quantum satis | | only fish paste and crustacean pasteE 172 | Iron oxides and hydroxides | quantum satis | | only fish paste and crustacean pasteE 100 | Curcumin | 250 | (36) | only precooked crustaceanE 101 | Riboflavins | quantum satis | | only precooked crustaceanE 102 | Tartrazine | 250 | (36) | only precooked crustaceanE 110 | Sunset Yellow FCF/Orange Yellow S | 250 | (36) | only precooked crustaceanE 120 | Cochineal, Carminic acid, Carmines | 250 | (36) | only precooked crustaceanE 122 | Azorubine, Carmoisine | 250 | (36) | only precooked crustaceanE 124 | Ponceau 4R, Cochineal Red A | 250 | (36) | only precooked crustaceanE 129 | Allura Red AG | 250 | (36) | only precooked crustaceanE 140 | Chlorophylls, Chlorophyllins | quantum satis | | only precooked crustaceanE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only precooked crustaceanE 142 | Green S | 250 | (36) | only precooked crustaceanE 150a-d | Caramels | quantum satis | | only precooked crustaceanE 151 | Brilliant Black BN, Black BN | 250 | (36) | only precooked crustaceanE 153 | Vegetable carbon | quantum satis | | only precooked crustaceanE 155 | Brown HT | quantum satis | | only precooked crustaceanE 160a | Carotenes | quantum satis | | only precooked crustaceanE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only precooked crustaceanE 160e | Beta-apo-8′-carotenal (C 30) | 250 | (36) | only precooked crustaceanE 161b | Lutein | 250 | (36) | only precooked crustaceanE 162 | Beetroot Red, betanin | quantum satis | | only precooked crustaceanE 163 | Anthocyanins | quantum satis | | only precooked crustaceanE 171 | Titanium dioxide | quantum satis | | only precooked crustaceanE 100 | Curcumin | quantum satis | | only smoked fishE 101 | Riboflavins | quantum satis | | only smoked fishE 102 | Tartrazine | 100 | (37) | only smoked fishE 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (37) | only smoked fishE 120 | Cochineal, Carminic acid, Carmines | 100 | (37) | only smoked fishE 124 | Ponceau 4R, Cochineal Red A | 100 | (37) | only smoked fishE 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | | only smoked fishE 151 | Brilliant Black BN, Black BN | 100 | (37) | only smoked fishE 153 | Vegetable carbon | quantum satis | | only smoked fishE 160a | Carotenes | quantum satis | | only smoked fishE 160b | Annatto, Bixin, Norbixin | 10 | | only smoked fishE 160c | Paprika extract, capsanthin, capsorubin | quantum satis | | only smoked fishE 160e | Beta-apo-8′-carotenal (C 30) | 100 | (37) | only smoked fishE 171 | Titanium dioxide | quantum satis | |E 172 | Iron oxides and hydroxides | quantum satis | |E 163 | Anthocyanins | quantum satis | (37) | only smoked fishE 160d | Lycopene | 10 | | only salmon substituteE 160d | Lycopene | 30 | | only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fishE 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | aspicE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 200 | (1) (2) | only salted, dried fishE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 2000 | (1) (2) | only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscsE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 6000 | | only cooked Crangon crangon and Crangon vulgarisE 210-213 | Benzoic acid — benzoates | 1000 | (1) (2) | only cooked crustaceans and molluscsE 220-228 | Sulphur dioxide — sulphites | 50 | (3) (10) | only cooked crustaceans and cephalopodsE 220-228 | Sulphur dioxide — sulphites | 135 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 unitsE 220-228 | Sulphur dioxide — sulphites | 180 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 unitsE 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only dried salted fish of the Gadidae speciesE 220-228 | Sulphur dioxide — sulphites | 270 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 unitsE 251-252 | Nitrates | 500 | | only pickled herring and spratE 315 | Erythorbic acid | 1500 | (9) | only preserved and semi-preserved fish productsE 316 | Sodium erythorbate | 1500 | (9) | only preserved and semi-preserved fish productsE 392 | Extracts of rosemary | 150 | (41) (46) |E 950 | Acesulfame K | 200 | | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscsE 951 | Aspartame | 300 | | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscsE 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 molluscsE 955 | Sucralose | 120 | | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscsE 959 | Neohesperidine DC | 30 | | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscsE 961 | Neotame | 10 | | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscsE 962 | Salt of aspartame-acesulfame | 200 | (11)a | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1000 | (1) (4) | only canned crustaceans products; surimi and similar productsE 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 crustaceansE 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 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b(36):Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b(37):Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e(41):Expressed on fat basis(46):As the sum of carnosol and carnosic acid09.3 | Fish roeGroup I | Additives | | | only processed fish roeGroup II | Colours at quantum satis | quantum satis | | except Sturgeons’ eggs (Caviar)Group III | Colours with combined maximum limit | 300 | | except Sturgeons’ eggs (Caviar)E 123 | Amaranth | 30 | | except Sturgeons’ eggs (Caviar)E 160d | Lycopene | 30 | | except Sturgeons’ eggs (Caviar)E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 2000 | (1) (2) | only semi-preserved fish products including fish roe productsE 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 productsE 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 acid10 | Eggs and egg products10.1 | Unprocessed eggsThe 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 589/200810.2 | Processed eggs and egg productsThe food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shellsGroup I | Additives | | |E 1505 | Triethyl citrate | quantum satis | | only dried egg whiteE 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only dehydrated and concentrated frozen and deep frozen egg productsE 200-213 | Sorbic acid — sorbates; 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 productsE 475 | Polyglycerol esters of fatty acids | 1000 | |E 520-523 | Aluminium sulphates | 30 | (1) (38) | only egg whiteE 1505 | Triethyl citrate | 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(38):Expressed as aluminium(46):As the sum of carnosol and carnosic acid11 | Sugars, syrups, honey and table-top sweeteners11.1 | Sugars and syrups as defined by Directive 2001/111/ECE 220-228 | Sulphur dioxide — sulphites | 10 | (3) | only sugars, except glucose syrupE 220-228 | Sulphur dioxide — sulphites | 20 | (3) | only glucose syrup, whether or not dehydratedE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 10000 | (4) | only dried powdered foodsE 551-559 | Silicon dioxide — silicates | quantum satis | (1) | only foods in tablet and coated tablet formE 551-559 | Silicon dioxide — silicates | 10000 | (1) | only dried powdered foods(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 P2O511.2 | Other sugars and syrupsGroup 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 present11.3 | Honey as defined in Directive 2001/110/EC11.4 | Table-top sweeteners11.4.1 | Table-top sweeteners in liquid formGroup 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 961 | Neotame | quantum satis | |E 962 | Salt of aspartame-acesulfame | quantum satis | |E 200-219 | Sorbic acid — sorbates; 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 | quantum satis | |E 463 | Hydroxypropyl cellulose | quantum satis | |E 464 | Hydroxypropyl methyl cellulose | quantum satis | |E 465 | Ethyl methyl cellulose | quantum satis | |E 466 | Carboxy methyl cellulose | 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 | |(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 acid11.4.2 | Table-top sweeteners in powder formGroup 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 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 | Carboxy methyl cellulose | 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) |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 1200 | Polydextrose | quantum satis | |E 1521 | Polyethylene glycol | quantum satis | |(1):The additives may be added individually or in combination11.4.3 | Table-top sweeteners in tabletsGroup 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 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 | |E 336 | Potassium tartrates | quantum satis | |E 414 | Gum arabic (acacia gum) | quantum satis | |E 440 | Pectins | quantum satis | |E 460 | Cellulose | quantum satis | |E 460(i) | Microcrystalline cellulose | 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 | Carboxy methyl cellulose | 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 | |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 1200 | Polydextrose | quantum satis | |E 1201 | Polyvinylpyrrolidone | quantum satis | |E 1202 | Polyvinylpolypyrrolidone | quantum satis | |E 1521 | Polyethylene glycol | quantum satis | |12 | Salts, spices, soups, sauces, salads and protein products12.1 | Salt and salt substitutes12.1.1 | SaltE 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-saltE 530 | Magnesium oxide | quantum satis | |E 551-559 | Silicon dioxide — silicates | 10000 | |(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 ferrocyanide12.1.2 | Salt substitutesGroup I | Additives | | |E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 10000 | (1) (4) |E 535-538 | Ferrocyanides | 20 | (1) (57) |E 551-559 | Silicon dioxide — silicates | 20000 | |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 ferrocyanide12.2 | Herbs, spices, seasonings12.2.1 | Herbs and spicesE 220-228 | Sulphur dioxide — sulphites | 150 | (3) | only cinnamon (Cinnamomum ceylanicum)E 460 | Cellulose | quantum satis | | only when driedE 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 present12.2.2 | Seasonings and condimentsGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | | only seasonings, for example curry powder, tandooriGroup III | Colours with combined maximum limit | 500 | | only seasonings, for example curry powder, tandooriE 160d | Lycopene | 50 | |E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) |E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only citrus-juice-based seasoningsE 310-321 | Gallates, TBHQ, BHA and BHT | 200 | (1) (13) |E 392 | Extracts of rosemary | 200 | (41) (46) |E 551-559 | Silicon dioxide — silicates | 30000 | (1) | only seasoningE 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 acid12.3 | VinegarsGroup 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 present12.4 | MustardGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 300 | |Group IV | Polyols | quantum satis | |E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) |E 220-228 | Sulphur dioxide — sulphites | 250 | (3) | excluding Dijon mustardE 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only Dijon mustardE 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 961 | Neotame | 12 | |E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) |(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 acid12.5 | Soups and brothsGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 50 | |E 160d | Lycopene | 20 | |E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 500 | (1) (2) | only liquid soups and broths (excluding canned)E 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) | only dehydrated soups and brothsE 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 brothsE 432-436 | Polysorbates | 1000 | (1) | only soupsE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 2000 | (1) |E 900 | Dimethyl polysiloxane | 10 | |E 950 | Acesulfame K | 110 | | only energy-reduced soupsE 951 | Aspartame | 110 | | only energy-reduced soupsE 954 | Saccharin and its Na, K and Ca salts | 110 | (52) | only energy-reduced soupsE 955 | Sucralose | 45 | | only energy-reduced soupsE 959 | Neohesperidine DC | 50 | | only energy-reduced soupsE 961 | Neotame | 5 | | only energy-reduced soupsE 962 | Salt of aspartame-acesulfame | 110 | (11)b (49) (50) | 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 acid12.6 | SaucesGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | | excluding tomato-based saucesGroup III | Colours with combined maximum limit | 500 | | including pickles, relishes, chutney and piccalilli; excluding tomato-based saucesGroup IV | Polyols | quantum satis | |E 160d | Lycopene | 50 | | excluding tomato-based saucesE 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) | only emulsified sauces with a fat content of less than 60 %E 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only emulsified sauces with a fat content of 60 % or moreE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) | only emulsified sauces with a fat content of 60 % or more; non-emulsified saucesE 200-213 | Sorbic acid — sorbates; 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 moreE 310-320 | Gallates, TBHQ and BHA | 200 | (1) (13) |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 saucesE 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 saucesE 426 | Soybean hemicellulose | 30000 | | only emulsified saucesE 432-436 | Polysorbates | 5000 | (1) | only emulsified saucesE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10000 | (1) |E 476 | Polyglycerol polyricinoleate | 4000 | | only dressingsE 491-495 | Sorbitan esters | 5000 | (1) | only emulsified saucesE 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 959 | Neohesperidine DC | 50 | |E 961 | Neotame | 12 | |E 961 | Neotame | 2 | | only as flavour enhancerE 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) |(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 acid12.7 | Salads and savoury-based sandwich spreadsGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1500 | (1) (2) |E 950 | Acesulfame K | 350 | | only FeinkostsalatE 951 | Aspartame | 350 | | only FeinkostsalatE 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only FeinkostsalatE 955 | Sucralose | 140 | | only FeinkostsalatE 959 | Neohesperidine DC | 50 | | only FeinkostsalatE 961 | Neotame | 12 | | only FeinkostsalatE 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | 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 imide12.8 | Yeast and yeast productsGroup I | Additives | | |E 491-495 | Sorbitan esters | quantum satis | | only dry yeast and yeast for baking12.9 | Protein products, excluding products covered in category 1.8Group 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 proteinsE 160d | Lycopene | 30 | | only meat and fish analogues based on vegetable proteinsE 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) | only analogues of meat, fish, crustaceans and cephalopods and cheese based on proteinE 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only analogues of meat, fish, crustaceans and cephalopodsE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only gelatineE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20000 | (1) (4) | only vegetable protein drinksE 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 P2O513 | Foods intended for particular nutritional uses as defined by Directive 2009/39/EC13.1 | Foods for infants and young childrenINTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES| The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions| E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive 2006/141/EC13.1.1 | Infant formulae as defined by Directive 2006/141/EC| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be usedE 270 | Lactic acid | quantum satis | | only L(+)-formE 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 proteinsE 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 powderE 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 acidsE 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 Directives 2006/141/EC, 2006/125/EC, 1999/21/EC(16):E 306, E 307, E 308 and E 309 are authorised individually or in combination(43):E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC(44):In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC13.1.2 | Follow-on formulae as defined by Directive 2006/141/EC| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be usedE 270 | Lactic acid | quantum satis | | only L(+)-formE 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 formulaeE 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 powderE 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 acidsE 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 Directives 2006/141/EC, 2006/125/EC, 1999/21/EC(16):E 306, E 307, E 308 and E 309 are authorised individually or in combination(17):If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff(43):E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC(44):In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC13.1.3 | Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/ECE 170 | Calcium carbonate | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 260 | Acetic acid | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 261 | Potassium acetate | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 262 | Sodium acetates | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 263 | Calcium acetate | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 270 | Lactic acid | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form onlyE 296 | Malic acid | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form onlyE 300 | L-ascorbic acid | 200 | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foodsE 301 | Sodium L-ascorbate | 200 | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foodsE 302 | Calcium L-ascorbate | 200 | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foodsE 304(i) | L-ascorbyl palmitate | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foodsE 306 | Tocopherol-rich extract | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foodsE 307 | Alpha-tocopherol | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foodsE 308 | Gamma-tocopherol | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foodsE 309 | Delta-tocopherol | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foodsE 322 | Lecithins | 10000 | | only biscuits and rusks, cereal-based foods, baby foodsE 325 | Sodium lactate | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form onlyE 326 | Potassium lactate | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form onlyE 327 | Calcium lactate | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form onlyE 330 | Citric acid | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 331 | Sodium citrates | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 332 | Potassium citrates | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 333 | Calcium citrates | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 334 | Tartaric acid (L(+)-) | 5000 | (42) | only L(+)-form; only biscuits and rusks and baby foodsE 335 | Sodium tartrates | 5000 | (42) | only L(+)-form; only biscuits and rusks and baby foodsE 336 | Potassium tartrates | 5000 | (42) | only L(+)-form; only biscuits and rusks and baby foodsE 338 | Phosphoric acid | 1000 | (4) | only processed cereal-based foods and baby foods, only for pH adjustmentE 339 | Sodium phosphates | 1000 | (4) (20) | only cerealsE 340 | Potassium phosphates | 1000 | (4) (20) | only cerealsE 341 | Calcium phosphates | 1000 | (4) (20) | only cerealsE 341 | Calcium phosphates | 1000 | (4) | only in fruit-based dessertsE 354 | Calcium tartrate | 5000 | (42) | only L(+)-form; only biscuits and rusksE 400 | Alginic acid | 500 | (23) | only deserts and puddingsE 401 | Sodium alginate | 500 | (23) | only deserts and puddingsE 402 | Potassium alginate | 500 | (23) | only deserts and puddingsE 404 | Calcium alginate | 500 | (23) | only deserts and puddingsE 410 | Locust bean gum | 10000 | (21) | only processed cereal-based foods and baby foodsE 412 | Guar gum | 10000 | (21) | only processed cereal-based foods and baby foodsE 414 | Gum arabic (acacia gum) | 10000 | (21) | only processed cereal-based foods and baby foodsE 415 | Xanthan gum | 10000 | (21) | only processed cereal-based foods and baby foodsE 440 | Pectin | 10000 | (21) | only processed cereal-based foods and baby foodsE 410 | Locust bean gum | 20000 | (21) | only gluten-free cereal-based foodsE 412 | Guar gum | 20000 | (21) | only gluten-free cereal-based foodsE 414 | Gum arabic (acacia gum) | 20000 | (21) | only gluten-free cereal-based foodsE 415 | Xanthan gum | 20000 | (21) | only gluten-free cereal-based foodsE 440 | Pectin | 20000 | (21) | only gluten-free cereal-based foodsE 450 | Diphosphates | 5000 | (4) (42) | only biscuits and rusksE 471 | Mono- and diglycerides of fatty acids | 5000 | (22) | only biscuits and rusks, cereal-based foods, baby foodsE 472a | Acetic acid esters of mono- and diglycerides of fatty acids | 5000 | (22) | only biscuits and rusks, cereal-based foods, baby foodsE 472b | Lactic acid esters of mono- and diglycerides of fatty acids | 5000 | (22) | only biscuits and rusks, cereal-based foods, baby foodsE 472c | Citric acid esters of mono- and diglycerides of fatty acids | 5000 | (22) | only biscuits and rusks, cereal-based foods, baby foodsE 500 | Sodium carbonates | quantum satis | | only as rising agentE 501 | Potassium carbonates | quantum satis | | only as rising agentE 503 | Ammonium carbonates | quantum satis | | only as rising agentE 507 | Hydrochloric acid | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 524 | Sodium hydroxide | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 525 | Potassium hydroxide | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 526 | Calcium hydroxide | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustmentE 551 | Silicon dioxide | 2000 | | only Dry cerealsE 575 | Glucono-delta-lactone | 5000 | (42) | only biscuits and rusksE 920 | L-cysteine | 1000 | | only biscuits for infants and young childrenE 1404 | Oxidized starch | 50000 | | only processed cereal-based foods and baby foodsE 1410 | Monostarch phosphate | 50000 | | only processed cereal-based foods and baby foodsE 1412 | Distarch phosphate | 50000 | | only processed cereal-based foods and baby foodsE 1413 | Phosphated distarch phosphate | 50000 | | only processed cereal-based foods and baby foodsE 1414 | Acetylated distarch phosphate | 50000 | | only processed cereal-based foods and baby foodsE 1420 | Acetylated starch | 50000 | | only processed cereal-based foods and baby foodsE 1422 | Acetylated distarch adipate | 50000 | | only processed cereal-based foods and baby foodsE 1450 | Starch sodium octenyl succinate | 50000 | | only processed cereal-based foods and baby foodsE 1451 | Acetylated oxidised starch | 50000 | | only processed cereal-based foods and baby foodsE 300 | Ascorbic acid | 300 | (18) | only fruit — and vegetable based drinks, juices and baby foodsE 301 | Sodium ascorbate | 300 | (18) | only fruit — and vegetable based drinks, juices and baby foodsE 302 | Calcium ascorbate | 300 | (18) | only fruit — and vegetable based drinks, juices and baby foodsE 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 residue13.1.4 | Other foods for young children| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be usedE 270 | Lactic acid | quantum satis | | only L(+)-formE 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 | |E 332 | Potassium citrates | | |E 338 | Phosphoric acid | | (1) (4) |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 powderE 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 acidsE 473 | Sucrose esters of fatty acids | 120 | (14) | only in products containing hydrolysed proteins, peptides or amino acidsE 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 adjustmentE 524 | Sodium hydroxide | quantum satis | | only for pH adjustmentE 525 | Potassium hydroxide | quantum satis | | only for pH adjustmentE 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 combination13.1.5 | Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants13.1.5.1 | Dietary foods for infants for special medical purposes and special formulae for infantsThe additives of categories 13.1.1 and 13.1.2 are applicableE 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 adjustmentE 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-feedingE 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 metabolismE 410 | Locust bean gum | 10000 | | From birth onwards in products for reduction of gastro-oesophageal refluxE 412 | Guar gum | 10000 | | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acidsE 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 metabolismE 440 | Pectins | 10000 | | From birth onwards in products used in case of gastro-intestinal disordersE 466 | Carboxy methyl cellulose | 10000 | | From birth onwards in products for the dietary management of metabolic disordersE 471 | Mono- and diglycerides of fatty acids | 5000 | | From birth onwards in specialised diets, particularly those devoid of proteinsE 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7500 | | only when sold as powder; From birth onwardsE 472c | Citric acid esters of mono- and diglycerides of fatty acids | 9000 | | only when sold as liquid; From birth onwardsE 473 | Sucrose esters of fatty acids | 120 | | only products containing hydrolysed proteins, peptides and amino acidsE 500 | Sodium carbonates | quantum satis | | only as rising agentE 501 | Potassium carbonates | quantum satis | | only as rising agentE 507 | Hydrochloric acid | quantum satis | | only as rising agentE 524 | Sodium hydroxide | quantum satis | | only for pH adjustmentE 525 | Potassium hydroxide | quantum satis | | only for pH adjustmentE 526 | Calcium hydroxide | quantum satis | | only for pH adjustmentE 1450 | Starch sodium octenyl succinate | 20000 | | only in infant formulae and follow-on formulae(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 combination13.1.5.2 | Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/ECThe additives of category 13.1.3 are applicable, except for E 270, E 333, E 341E 401 | Sodium alginate | 1000 | | From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feedingE 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 metabolismE 410 | Locust bean gum | 10000 | | From birth onwards in products for reduction of gastro-oesophageal refluxE 412 | Guar gum | 10000 | | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acidsE 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 metabolismE 440 | Pectins | 10000 | | From birth onwards in products used in case of gastro-intestinal disordersE 466 | Carboxy methyl cellulose | 10000 | | From birth onwards in products for the dietary management of metabolic disordersE 471 | Mono- and diglycerides of fatty acids | 5000 | | From birth onwards in specialised diets, particularly those devoid of proteinsE 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7500 | | only when sold as powder; From birth onwardsE 472c | Citric acid esters of mono- and diglycerides of fatty acids | 9000 | | only when sold as liquid; From birth onwardsE 473 | Sucrose esters of fatty acids | 120 | | only products containing hydrolysed proteins, peptides and amino acidsE 1450 | Starch sodium octenyl succinate | 20000 | |13.2 | Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)Products in this category can also contain additives that are allowed in the corresponding food categoriesGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 50 | |Group IV | Polyols | quantum satis | |E 160d | Lycopene | 30 | |E 200-213 | Sorbic acid — sorbates; 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 formE 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 | 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 961 | Neotame | 32 | |E 962 | Salt of aspartame-acesulfame | 450 | (11)a (49) (50) |(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 imide13.3 | Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)Group I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 50 | |Group IV | Polyols | quantum satis | |E 160d | Lycopene | 30 | |E 200-213 | Sorbic acid — sorbates; 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 961 | Neotame | 26 | |E 962 | Salt of aspartame-acesulfame | 450 | (11)a (49) (50) |(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 imide13.4 | Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009Products in this category can also use additives that are allowed in the corresponding food counterparts categoriesGroup I | Additives | | | including dry pastaGroup 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 P2O514 | Beverages14.1 | Non-alcoholic beverages14.1.1 | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed watersE 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 additives14.1.2 | Fruit juices as defined by Directive 2001/112/EC and vegetable juicesGroup I | Additives | | | only vegetable juicesE 170 | Calcium carbonate | quantum satis | | only grape juiceE 200-203 | Sorbic acid — sorbates | 500 | (1) (2) | only Sød … saft and sødet … saftE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 2000 | (1) (2) | only grape juice, unfermented, for sacramental useE 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only Sød … saft and sødet … saftE 220-228 | Sulphur dioxide — sulphites | 2000 | (3) | only concentrated grape juice for home wine-makingE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishmentsE 220-228 | Sulphur dioxide — sulphites | 350 | (3) | only lime and lemon juiceE 220-228 | Sulphur dioxide — sulphites | 70 | (3) | only grape juice, unfermented, for sacramental useE 296 | Malic acid | 3000 | | only pineapple juiceE 300 | Ascorbic acid | quantum satis | |E 330 | Citric acid | 3000 | |E 336 | Potassium tartrates | quantum satis | | only grape juiceE 440 | Pectins | 3000 | | only pineapple and passion fruit juiceE 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 present14.1.3 | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsGroup I | Additives | | | only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedE 200-203 | Sorbic acid — sorbates | 300 | (1) (2) | only traditional Swedish and Finnish fruit syrupsE 200-203 | Sorbic acid — sorbates | 250 | (1) (2) | only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used isE 210-213 | Benzoic acid — benzoates | 150 | (1) (2) | only traditional Swedish and Finnish fruit syrupsE 270 | Lactic acid | 5000 | |E 296 | Malic acid | quantum satis | | only traditional Swedish and Finnish fruit syrupsE 300 | Ascorbic acid | quantum satis | |E 330 | Citric acid | 5000 | |E 440 | Pectins | 3000 | | only pineapple and passion fruitE 466 | Carboxy methyl cellulose | quantum satis | | only traditional Swedish and Finnish fruit syrups from citrusE 950 | Acesulfame K | 350 | | only energy-reduced or with no added sugarE 951 | Aspartame | 600 | | only energy-reduced or with no added sugarE 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | only energy-reduced or with no added sugarE 955 | Sucralose | 300 | | only energy-reduced or with no added sugarE 959 | Neohesperidine DC | 30 | | only energy-reduced or with no added sugarE 961 | Neotame | 20 | | only energy-reduced or with no added sugarE 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | 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 imide14.1.4 | Flavoured drinksGroup I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedGroup II | Colours at quantum satis | quantum satis | | excluding chocolate milk and malt productsGroup III | Colours with combined maximum limit | 100 | (25) | excluding chocolate milk and malt productsE 160d | Lycopene | 12 | | excluding dilutable drinksE 200-203 | Sorbic acid — sorbates | 300 | (1) (2) | excluding dairy-based drinksE 200-203 | Sorbic acid — sorbates | 250 | (1) (2) | maximum applies if E 210-213, benzoic acid — benzoates, have also been used isE 210-213 | Benzoic acid — benzoates | 150 | (1) (2) | excluding dairy-based drinksE 220-228 | Sulphur dioxide — sulphites | 20 | (3) | only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juiceE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrupE 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, groselhaE 242 | Dimethyl dicarbonate | 250 | (24) |E 297 | Fumaric acid | 1000 | | only instant powders for fruit-based drinksE 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 drinksE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 4000 | (1) (4) | only whey protein containing sport drinksE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20000 | (1) (4) | only vegetable protein drinksE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2000 | (1) (4) | only chocolate and malt dairy-based drinksE 355-357 | Adipic acid — adipates | 10000 | (1) | only powders for home preparation of drinksE 363 | Succinic acid | 3000 | | only powders for home preparation of drinksE 405 | Propane-1, 2-diol alginate | 300 | |E 426 | Soybean hemicellulose | 5000 | | only dairy-based drinks intended for retail saleE 444 | Sucrose acetate isobutyrate | 300 | | only cloudy drinksE 445 | Glycerol esters of wood rosins | 100 | | only cloudy drinksE 459 | Beta-cyclodextrin | 500 | | only flavoured powdered instant drinksE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5000 | (1) | only aniseed-based, dairy-based, coconut and almond drinksE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10000 | (1) | only powders for the preparation of hot beveragesE 481-482 | Sodium and Calcium stearoyl-2-lactylates | 2000 | (1) | only powders for the preparation of hot beveragesE 900 | Dimethyl polysiloxane | 10 | |E 950 | Acesulfame K | 350 | | only energy-reduced or with no added sugarE 951 | Aspartame | 600 | | only energy-reduced or with no added sugarE 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | only energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only gaseosa energy-reduced or with no added sugarE 955 | Sucralose | 300 | | only energy-reduced or with no added sugarE 959 | Neohesperidine DC | 30 | | only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinksE 959 | Neohesperidine DC | 50 | | only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugarE 957 | Thaumatin | 0,5 | | only water based flavoured non-alcoholic drinks, as flavour enhancer onlyE 961 | Neotame | 20 | | only energy-reduced or with no added sugarE 961 | Neotame | 2 | | only energy-reduced or with no added sugar, as flavour enhancerE 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only energy-reduced or with no added sugarE 999 | Quillaia extract | 200 | (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 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l(45):Calculated as anhydrous extract14.1.5 | 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 products14.1.5.1 | Coffee, coffee extractsE 901 | Beeswax, white and yellow | quantum satis | | only coffee beans, as glazing agentE 902 | Candelilla wax | quantum satis | | only coffee beans, as glazing agentE 903 | Carnauba wax | 200 | | only coffee beans, as glazing agentE 904 | Shellac | quantum satis | | only coffee beans, as glazing agent14.1.5.2 | OtherGroup 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 drinksE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 600 | (1) (2) | only liquid tea concentrates and liquid fruit and herbal infusion concentratesE 242 | Dimethyl dicarbonate | 250 | (24) | only liquid tea concentrateE 297 | Fumaric acid | 1000 | | only instant products for preparation of flavoured tea and herbal infusionsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2000 | (1) (4) | only coffee-based drinks for vending machines; Instant tea and instant herbal infusionsE 355-357 | Adipic acid — adipates | 10000 | (1) | only powders for home preparation of drinksE 363 | Succinic acid | 3000 | | only powders for home preparation of drinksE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 1000 | (1) | only canned liquid coffeeE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10000 | (1) | only powders for the preparation of hot beveragesE 481-482 | Sodium and calcium Stearoyl-2-lactylate | 2000 | (1) | only powders for the preparation of hot beveragesE 491-495 | Sorbitan esters | 500 | (1) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates(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 detectable14.2 | Alcoholic beverages, including alcohol-free and low-alcohol counterparts14.2.1 | Beer and malt beveragesE 150a-d | Caramels | quantum satis | | only beerE 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 concentratesE 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentratesE 220-228 | Sulphur dioxide — sulphites | 20 | (3) |E 220-228 | Sulphur dioxide — sulphites | 50 | | only beer with a second fermentation in the caskE 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 typeE 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 typeE 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 typeE 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 typeE 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 typeE 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 typeE 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 typeE 950 | Acesulfame K | 25 | (52) | only energy-reduced beerE 951 | Aspartame | 25 | | only energy-reduced beerE 955 | Sucralose | 10 | | only energy-reduced beerE 959 | Neohesperidine DC | 10 | | only energy-reduced beerE 961 | Neotame | 1 | | only energy-reduced beerE 962 | Salt of aspartame-acesulfame | 25 | (11)b (49) (50) | only energy-reduced beer(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 imide14.2.2 | Wine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterpartsThe use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their implementing measuresE 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only alcohol-freeE 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only alcohol-freeE 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 detectable14.2.3 | Cider and perryGroup I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedGroup II | Colours at quantum satis | quantum satis | | excluding cidre bouchéGroup III | Colours with combined maximum limit | 200 | | excluding cidre bouchéE 150a-d | Caramels | quantum satis | | only cidre bouchéE 200-203 | Sorbic acid — sorbates | 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 bouchéE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5000 | (1) |E 900 | Dimethyl polysiloxane | 10 | | excluding cidre bouchéE 950 | Acesulfame K | 350 | |E 951 | Aspartame | 600 | |E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) |E 955 | Sucralose | 50 | |E 959 | Neohesperidine DC | 20 | |E 961 | Neotame | 20 | |E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) |E 999 | Quillaia extract | 200 | (45) | excluding cidre bouché(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):Calculated as anhydrous extract14.2.4 | Fruit wine and made wineGroup I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedGroup II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 200 | |E 160d | Lycopene | 10 | |E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) |E 220-228 | Sulphur dioxide — sulphites | 200 | (3) |E 220-228 | Sulphur dioxide — sulphites | 260 | (3) | only made wineE 242 | Dimethyl dicarbonate | 250 | (24) | only fruit wines and alcohol-reduced wineE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1000 | (1) (4) |E 353 | Metatartaric acid | 100 | | only made wineE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5000 | |(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 detectable14.2.5 | MeadGroup I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedGroup II | Colours at quantum satis | quantum satis | |E 200-203 | Sorbic acid — sorbates | 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 detectable14.2.6 | Spirit drinks as defined in Regulation (EC) No 110/2008Group 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 liqueursGroup II | Colours at quantum satis | quantum satis | | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and MistràGroup III | Colours with combined maximum limit | 200 | | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and MistràE 123 | amaranth | 30 | | except: spirit drinks as defined in article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and MistràE 150a-d | Caramels | quantum satis | | except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150aE 160b | Annatto, Bixin, Norbixin | 10 | | only liqueursE 174 | Silver | quantum satis | | only liqueursE 175 | Gold | quantum satis | | only liqueursE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only distilled alcoholic beverages containing whole pearsE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1000 | (1) (4) | except: whisky, whiskeyE 405 | Propane-1, 2-diol alginate | 10000 | | only emulsified liqueursE 416 | Karaya gum | 10000 | | only egg-based liqueursE 445 | Glycerol esters of wood rosins | 100 | | only cloudy spirit drinksE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5000 | (1) | except: whisky, whiskeyE 475 | Polyglycerol esters of fatty acids | 5000 | | only emulsified liqueursE 481-482 | Stearoyl-2-lactylates | 8000 | (1) | only emulsified liqueurs(1):The additives may be added individually or in combination(3):Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present(4):The maximum level is expressed as P2O514.2.7 | Aromatised wine-based products as defined by Regulation (EEC) No 1601/9114.2.7.1 | Aromatised winesGroup I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedGroup II | Colours at quantum satis | | | Except americano, bitter vinoGroup III | Colours with combined maximum limit | 200 | | Except americano, bitter vinoE 150a-d | Caramels | quantum satis | |E 100 | Curcumin | 100 | (26) (27) | only americano, bitter vinoE 101 | Riboflavins | 100 | (26) (27) | only americano, bitter vinoE 102 | Tartrazine | 100 | (26) (27) | only americano, bitter vinoE 104 | Quinoline Yellow | 100 | (26) (27) | only americano, bitter vinoE 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (27) | only bitter vinoE 120 | Cochineal, Carminic acid, Carmines | 100 | (26) (27) | only americano, bitter vinoE 122 | Azorubine, Carmoisine | 100 | (26) (27) | only americano, bitter vinoE 123 | Amaranth | 100 | (26) (27) | only americano, bitter vinoE 124 | Ponceau 4R, Cochineal Red A | 100 | (26) (27) | only americano, bitter vinoE 129 | Allura Red AG | 100 | (27) | only bitter vinoE 123 | Amaranth | 30 | | only aperitif winesE 150a-d | Caramels | quantum satis | | only americano, bitter vinoE 160d | Lycopene | 10 | |E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) |E 242 | Dimethyl dicarbonate | 250 | (24) |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(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 combination14.2.7.2 | Aromatised wine-based drinksGroup I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedGroup II | Colours at quantum satis | quantum satis | | except bitter soda, sangria, claria, zurraGroup III | Colours with combined maximum limit | 200 | | except bitter soda, sangria, claria, zurraE 100 | Curcumin | 100 | (28) | only bitter sodaE 101 | Riboflavins | 100 | (28) | only bitter sodaE 102 | Tartrazine | 100 | (28) | only bitter sodaE 104 | Quinoline Yellow | 100 | (28) | only bitter sodaE 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (28) | only bitter sodaE 120 | Cochineal, Carminic acid, Carmines | 100 | (28) | only bitter sodaE 122 | Azorubine, Carmoisine | 100 | (28) | only bitter sodaE 123 | Amaranth | 100 | (28) | only bitter sodaE 124 | Ponceau 4R, Cochineal Red A | 100 | (28) | only bitter sodaE 129 | Allura Red AG | 100 | (28) | only bitter sodaE 150a-d | Caramels | quantum satis | | only bitter sodaE 160d | Lycopene | 10 | |E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) |E 242 | Dimethyl dicarbonate | 250 | (24) |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(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 combination14.2.7.3 | Aromatised wine-product cocktailsGroup I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedGroup II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 200 | |E 160d | Lycopene | 10 | |E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) |E 242 | Dimethyl dicarbonate | 250 | (24) |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(4):The maximum level is expressed as P2O5(24):Ingoing amount, residues not detectable14.2.8 | Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcoholGroup I | Additives | | | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be usedGroup II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 200 | | only alcoholic drinks with less than 15 % of alcoholE 123 | Amaranth | 30 | | only alcoholic drinks with less than 15 % of alcoholE 160b | Annatto, Bixin, Norbixin | 10 | | only alcoholic drinks with less than 15 % of alcoholE 160d | Lycopene | 30 | |E 200-203 | Sorbic acid — sorbates | 200 | (1) (2) | only alcoholic drinks with less than 15 % of alcoholE 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcoholic drinks with less than 15 % of alcoholE 242 | Dimethyl dicarbonate | 250 | (24) | only wine-based drinksE 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1000 | (1) (4) |E 444 | Sucrose acetate isobutyrate | 300 | | only flavoured cloudy alcoholic drinks containing less than 15 % of alcoholE 445 | Glycerol esters of wood rosins | 100 | | only flavoured cloudy alcoholic drinks containing less than 15 % of alcoholE 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5000 | (1) |E 481-482 | Stearoyl-2-lactylates | 8000 | (1) | only flavoured drinks containing less than 15 % of alcoholE 950 | Acesulfame K | 350 | |E 951 | Aspartame | 600 | |E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only mixtures of alcoholic drinks with non-alcoholic drinksE 954 | Saccharin and its Na, K and Ca salts | 80 | (52) |E 955 | Sucralose | 250 | |E 959 | Neohesperidine DC | 30 | |E 961 | Neotame | 20 | |E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) |(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(24):Ingoing amount, residues not detectable15 | Ready-to-eat savouries and snacks15.1 | Potato-, cereal-, flour- or starch-based snacksGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 100 | | excluding extruded or expanded savoury snack productsGroup III | Colours with combined maximum limit | 200 | | only extruded or expanded savoury snack productsE 160b | Annatto, Bixin, Norbixin | 10 | | excluding extruded or expanded savoury snack productsE 160b | Annatto, Bixin, Norbixin | 20 | | only extruded or expanded savoury snack productsE 160d | Lycopene | 30 | |E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | 1000 | (1) (2) (5) |E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only cereal- and potato-based snacksE 310-320 | Gallates, TBHQ and BHA | 200 | (1) | only cereal-based snack foodsE 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 snacksE 416 | Karaya gum | 5000 | | only cereal- and potato-based snacksE 481-482 | Stearoyl-2-lactylates | 2000 | (1) | only cereal-based snacksE 481-482 | Stearoyl-2-lactylates | 5000 | (1) | only cereal- and potato-based snacksE 901 | Beeswax, white and yellow | quantum satis | | as glazing agents onlyE 902 | Candelilla wax | quantum satis | | as glazing agents onlyE 903 | Carnauba wax | 200 | | as glazing agents onlyE 904 | Shellac | quantum satis | | as glazing agents onlyE 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 961 | Neotame | 18 | |E 961 | Neotame | 2 | | as flavour enhancer onlyE 962 | Salt of aspartame-acesulfame | 500 | (11)b (49) (50) |(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 acid15.2 | Processed nutsGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 100 | | only savoury-coated nutsE 160b | Annatto, Bixin, Norbixin | 10 | | only savoury-coated nutsE 160d | Lycopene | 30 | |E 200-203; 214-219 | Sorbic acid — sorbates; p-hydroxybenzoates | 1000 | (1) (2) (5) | only coated nutsE 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only marinated nutsE 310-320 | Gallates, 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 nutsE 901 | Beeswax, white and yellow | quantum satis | | as glazing agents onlyE 902 | Candelilla wax | quantum satis | | as glazing agents onlyE 903 | Carnauba wax | 200 | | as glazing agents onlyE 904 | Shellac | quantum satis | | as glazing agents onlyE 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 961 | Neotame | 18 | |E 961 | Neotame | 2 | | as flavour enhancer onlyE 962 | Salt of aspartame-acesulfame | 500 | (11)b (49) (50) |(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 acid16 | Desserts excluding products covered in categories 1, 3 and 4Group I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 150 | |Group IV | Polyols | quantum satis | | only energy-reduced or with no added sugarE 160b | Annatto, Bixin, Norbixin | 10 | |E 160d | Lycopene | 30 | |E 200-203 | Sorbic acid — sorbates | 1000 | (1) (2) | only frugtgrød, rote Grütze and pashaE 200-203 | Sorbic acid — sorbates | 2000 | (1) (2) | only ostkakaE 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 300 | (1) (2) | only non-heat-treated dairy-based dessertsE 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only frugtgrød and rote GrützeE 234 | Nisin | 3 | | only semolina and tapioca puddings and similar productsE 280-283 | Propionic acid — propionates | 1000 | (1) (6) | only Christmas puddingE 297 | Fumaric acid | 4000 | | only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixesE 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 mixesE 355-357 | Adipic acid — adipates | 1000 | (1) | only dry powdered dessert mixesE 355-357 | Adipic acid — adipates | 6000 | (1) | only gel-like dessertsE 355-357 | Adipic acid — adipates | 1000 | (1) | only fruit-flavoured dessertsE 363 | Succinic acid | 6000 | |E 416 | Karaya gum | 6000 | |E 427 | Cassia gum | 2500 | | only for dairy-based dessert and similar productsE 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 sugarE 951 | Aspartame | 1000 | | only energy-reduced or with no added sugarE 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced or with no added sugarE 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only energy-reduced or with no added sugarE 955 | Sucralose | 400 | | only energy-reduced or with no added sugarE 957 | Thaumatin | 5 | | as flavour enhancer onlyE 959 | Neohesperidine DC | 50 | | only energy-reduced or with no added sugarE 961 | Neotame | 32 | | only energy-reduced or with no added sugarE 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | 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 imide17 | Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children17.1 | Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable formsGroup I | Additives | | | E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestionGroup II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 300 | |Group IV | Polyols | quantum satis | |E 160d | Lycopene | 30 | |E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1000 | (1) (2) | only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and DE 310-321 | Gallates, 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 459 | Beta-cyclodextrin | quantum satis | | only foods in tablet and coated tablet formE 468 | Cross-linked sodium carboxy methyl cellulose | 30000 | |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 | 10000 | |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 951 | Aspartame | 2000 | |E 952 | Cyclamic acid and its Na and Ca salts | 500 | (51) |E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) |E 955 | Sucralose | 800 | |E 959 | Neohesperidine DC | 100 | |E 961 | Neotame | 60 | |E 961 | Neotame | 2 | | only as flavour enhancerE 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) |E 1201 | Polyvinylpyrrolidone | quantum satis | | only foods in tablet and coated tablet formE 1202 | Polyvinylpolypyrrolidone | quantum satis | | only foods in tablet and coated tablet formE 1203 | Polyvinyl alcohol (PVA) | 18000 | | only in capsule and tablet formE 1204 | Pullulan | quantum satis | | only in capsule and tablet formE 1205 | Basic methacrylate copolymer | 100000 | |E 1505 | Triethyl citrate | 3500 | | only in capsule and tablet formE 1521 | Polyethylene glycol | 10000 | | only 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 acid17.2 | Food supplements supplied in a liquid formGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group III | Colours with combined maximum limit | 100 | |E 160d | Lycopene | 30 | |E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 2000 | (1) (2) |E 310-321 | Gallates, 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 | 10000 | |E 950 | Acesulfame K | 350 | |E 951 | Aspartame | 600 | |E 952 | Cyclamic acid and its Na and Ca salts | 400 | (51) |E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) |E 955 | Sucralose | 240 | |E 959 | Neohesperidine DC | 50 | |E 961 | Neotame | 20 | |E 961 | Neotame | 2 | | only as flavour enhancerE 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) |(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 acid17.3 | Food supplements supplied in a syrup-type or chewable formGroup I | Additives | | |Group II | Colours at quantum satis | quantum satis | |Group IV | Polyols | quantum satis | |Group III | Colours with combined maximum limit | 300 | | only solid food supplementsGroup III | Colours with combined maximum limit | 100 | | only liquid food supplementsE 160d | Lycopene | 30 | |E 310-321 | Gallates, 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 | 10000 | |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 961 | Neotame | 185 | |E 961 | Neotame | 2 | | only food supplements based on vitamin and/or mineral elements, as flavour enhancerE 962 | Salt of aspartame-acesulfame | 2000 | (11)a (49) (50) |(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 acid18 | Processed foods not covered by categories 1 to 17, excluding foods for infants and young childrenGroup I | Additives | | |