{
  "url": "https://openlegislation.uk/eu-directive-2006-52/annex-I",
  "json_url": "https://openlegislation.uk/eu-directive-2006-52/annex-I.json",
  "legislation": "eudr/2006/52",
  "legislation_title": "Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs",
  "legislation_url": "https://openlegislation.uk/eu-directive-2006-52",
  "path": "annex/I",
  "kind": "annex",
  "number": "I",
  "heading": null,
  "text": "The Annexes to Directive 95/2/EC are amended as follows:\n(1) Annex I is amended as follows:\n(a) in the introductory note, the following note is added:\n‘4.\nThe substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Directive, 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.’;\n(b) in the table, the following row is inserted:\n‘\nE 462\nEthyl cellulose\n’;\n(2) Annex II is amended as follows:\n(a) the row for ‘ripened cheese’ is replaced by the following:\n‘\nRipened cheese\nE 170 Calcium carbonate\nE 504 Magnesium carbonates\nE 509 Calcium chloride\nE 575 Glucono-delta-lactone\nquantum satis\nE 500ii Sodium hydrogen carbonate\nquantum satis (only for sour milk cheese)\n’;\n(b) in the row for ‘Pain courant français’ after the words ‘Pain courant français’ the following words are added: ‘Friss búzakenyér, fehér és félbarna kenyerek’;\n(c) in the row for ‘Foie gras, foie gras entier, blocs de foie gras’ after the words ‘Foie gras, foie gras entier, blocs de foie gras’ the following words are added: ‘Libamáj, libamáj egészben, libamáj tömbben’;\n(3) Annex III is amended as follows:\n(a) Part A is amended as follows:\n(i) in the table ‘Sorbates, benzoates and p-hydroxybenzoates’, the rows for ‘E 216 Propyl p-hydroxybenzoate’ and ‘E 217 Sodium propyl p‐hydroxybenzoate’ are deleted;\n(ii) the table for foodstuffs is amended as follows:\nthe following rows are deleted:\n‘\nShrimps, cooked\n2 000\nCrayfish tails, cooked, and pre‐packed marinated cooked molluscs\n2 000\nLiquid dietary food supplements\n2 000\n’;\nthe following rows are added:\nDirective 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51).’\n‘Crustaceans and molluscs, cooked\n1 000\n2 000\nFood supplements as defined in Directive 2002/46/EC supplied in liquid form\n2 000\nthe words ‘Dietetic food intended for special medical purposes’ are replaced by the words ‘Dietary foods for special medical purposes as defined in Directive 1999/21/EC\n(b) in Part B the table for foodstuffs is amended as follows:\nthe row for ‘crustaceans and cephalopods’ is replaced by the following:\nIn edible parts.’\n‘Crustaceans and cephalopods:\nfresh, frozen and deep-frozen\n150\ncrustaceans, Penaeidae, Solenoceridae, Aristaeidae family:\nup to 80 units\n150\nbetween 80 and 120 units\n200\nover 120 units\n300\nCrustaceans and cephalopods\ncooked\n50\ncooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:\nup to 80 units\n135\nbetween 80 and 120 units\n180\nover 120 units\n270\nthe entry ‘Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)’ is replaced by ‘Starches (excluding starches in infant formulae, follow-on formulae and processed cereal‐based foods and baby foods)’;\nthe following rows are added:\n‘\nSalsicha fresca\n450\nTable grapes\n10\nFresh lychees\n10 (measured on edible parts)\n’;\n(c) in Part C the table for E 249, E 250, E 251 and E 252 is replaced by the following:\n‘E No\nName\nFoodstuff\nMaximum amount that may be added during manufacture(expressed as NaNO2)\nMaximum residual level (expressed as NaNO2)\nE 249\nPotassium nitrite\nMeat products\n150 mg/kg\nE 250\nSodium nitrite\nSterilised meat products (Fo > 3,0)\n100 mg/kg\nTraditional immersion cured meat products (1):\nWiltshire bacon (1.1);\n175 mg/kg\nEntremeada, entrecosto, chispe, orelheira e cabeça (salgados)\nToucinho fumado (1.2);\nand similar products\nWiltshire ham (1.1);\nand similar products\n100 mg/kg\nRohschinken, nassgepökelt (1.6);\nand similar products\n50 mg/kg\nCured tongue (1.3)\n50 mg/kg\nTraditional dry cured meat products (2):\nDry cured bacon (2.1);\n175 mg/kg\nand similar products\nDry cured ham (2.1);\nJamón curado, paleta curada, lomo embuchado y cecina (2.2);\nPresunto, presunto da pá and paio do lombo (2.3);\nand similar products\n100 mg/kg\nRohschinken, trockengepökelt (2.5);\nand similar products\n50 mg/kg\nOther traditionally cured meat products (3):\nVysočina\nSelský salám\nTuristický trvanlivý salám\nPoličan\nHerkules\nLovecký salám\nDunajská klobása\nPaprikáš (3.5);\nand similar products\n180 mg/kg\nRohschinken, trocken-/nassgepökelt (3.1);\nand similar products\nJellied veal and brisket (3.2)\n50 mg/kg\n(x) When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute.\n(y) Fo-value 3 is equivalent to 3 minutes heating at 121 oC (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans).\n(z) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment.\nE No\nName\nFoodstuff\nMaximum amount that may be added during manufacture(expressed as NaNO 3 )\nMaximum residual level (expressed as NaNO 3 )\nE 251\nE 252\nPotassium nitrate\nSodium nitrate\nNon-heat-treated meat products\n150 mg/kg\nTraditional immersion cured meat products (1):\nKylmäsavustettu poronliha/\nKallrökt renkött (1.4);\n300 mg/kg\nWiltshire bacon and Wiltshire ham (1.1);\nEntremeada, entrecosto, chispe, orelheira e cabeça (salgados),\nToucinho fumado (1.2);\nRohschinken, nassgepökelt (1.6);\nand similar products\n250 mg/kg\nBacon, Filet de bacon (1.5);\nand similar products\n250 mg/kg without added E 249 or E 250\nCured tongue (1.3)\n10 mg/kg\nTraditional dry cured meat products (2):\nDry cured bacon and Dry cured ham (2.1);\n250 mg/kg\nJamón curado, paleta curada, lomo embuchado y cecina (2.2);\nPresunto, presunto da pá and paio do lombo (2.3);\nRohschinken, trockengepökelt (2.5); and similar products\nJambon sec, jambon sel sec et autres pièces maturées séchées similaires (2.4)\n250 mg/kg without added E 249 or E 250\nOther traditionally cured meat products (3):\nRohwürste (Salami and Kantwurst) (3.3);\n300 mg/kg (without added E 249 or E 250)\nRohschinken, trocken-/nassgepökelt (3.1);\nand similar products\n250 mg/kg\nSalchichón y chorizo tradicionales de larga curación (3.4);\nSaucissons secs (3.6);\nand similar products\n250 mg/kg\n(without added E 249 or E 250)\nJellied veal and brisket (3.2);\n10 mg/kg\nHard, semi-hard and semi-soft cheese\n150 mg/kg in the cheese milk or equivalent level if added after removal of whey and addition of water\nDairy-based cheese analogue\nPickled herring and sprat\n500 mg/kg\n1\nMeat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments e.g. smoking.\n1.1\nMeat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures.\n1.2\nImmersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity.\n1.3\nImmersion cured for at least 4 days and pre-cooked.\n1.4\nMeat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.\n1.5\nImmersion cured for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 oC, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 weeks at 12 to 14 oC.\n1.6\nCuring time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation.\n2\nDry 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. The meat products may undergo further treatments e.g. smoking.\n2.1\nDry curing followed by maturation for at least 4 days.\n2.2\nDry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.\n2.3\nDry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.\n2.4\nDry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.\n2.5\nCuring time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.\n3\nImmersion 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. The products may undergo further treatments e.g. smoking.\n3.1\nDry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.\n3.2\nInjection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.\n3.3\nProduct has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.\n3.4\nMaturation period of at least 30 days.\n3.5\nDried product cooked to 70 oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking.\n3.6\nRaw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 oC or lower (10 to 12 oC) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7.’;\n(d) Part D is amended as follows:\n(i) the Note is replaced by: ‘The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally.’;\n(ii) row E 310 to E 321 and row E 310 to E 320 are replaced by the following:\n‘\nE 310\nPropyl gallate\nFats and oils for the professional manufacture of heat-treated foodstuffs\n200*(gallates, TBHQ and BHA, individually or in combination)\nE 311\nOctyl gallate\nFrying oil and frying fat, excluding olive pomace oil\n100*(BHT)\nE 312\nDodecyl gallate\nE 319\nTertiary-butyl hydroquinone\n(TBHQ)\nLard; fish oil; beef, poultry and sheep fat\nboth expressed on fat\nE 320\nButylated hydroxyanisole\n(BHA)\nCake mixes\nCereal-based snack foods\nMilk powder for vending machines\n200 (gallates, TBHQ and BHA, individually or in combination)\nE 321\nButylated hydroxytoluene\n(BHT)\nDehydrated soups and broths\nSauces\nDehydrated meat\nProcessed nuts\nPre-cooked cereals\nexpressed on fat\nSeasonings and condiments\n200 (gallates and BHA, individually or in combination) expressed on fat\nDehydrated potatoes\n25 (gallates, TBHQ and BHA, individually or in combination)\nChewing gum\nFood supplements as defined in Directive 2002/46/EC\n400 (gallates, TBHQ, BHT and BHA, individually or in combination)\nEssential oils\n1 000 (gallates, TBHQ and BHA, individually or in combination)\nFlavourings other than essential oils\n100 * (gallates, individually or in combination)\n200 * (TBHQ and BHA, individually or in combination)\n’ ;\n(iii) the following row is added:\n‘\nE 586\n4-Hexylresorcinol\nFresh, frozen and deep-frozen crustaceans\n2 mg/kg as residues in crustacean meat\n’;\n(4) Annex IV is amended as follows:\n(a) the row for E 385 is replaced by the following:\nOJ L 316, 9.12.1994, p. 2.’;\n‘E 385\nCalcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)\nEmulsified sauces\n75 mg/kg\nCanned and bottled pulses, legumes, mushrooms and artichokes\n250 mg/kg\nCanned and bottled crustaceans and molluscs\n75 mg/kg\nCanned and bottled fish\n75 mg/kg\nSpreadable fats as defined in Annexes B and C to Regulation (EC) No 2991/94 , having a fat content of 41 % or less\n100 mg/kg\nFrozen and deep‐frozen crustaceans\n75 mg/kg\nLibamáj, egészben és tömbben\n250 mg/kg\n(b) the following row is inserted after the row for E 967:\n‘\nE 968\nErythritol\nFoodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3))\nquantum satis\nFrozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods\nquantum satis\nLiqueurs\nquantum satis\nFor purposes other than sweetening\n’;\n(c) the following row is added:\n‘\nE 426\nSoybean hemicellulose\nDairy-based drinks intended for retail sale\n5 g/l\nFood supplements as defined in Directive 2002/46/EC\n1,5 g/l\nEmulsified sauces\n30 g/l\nPre-packaged fine bakery wares intended for retail sale\n10 g/kg\nPre-packaged ready to eat oriental noodles intended for retail sale\n10 g/kg\nPre-packaged ready to eat rice intended for retail sale\n10 g/kg\nPre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale\n10 g/kg\nDehydrated, concentrated, frozen and deep-frozen egg products\n10 g/kg\nJelly confectionery, except jelly mini-cups\n10 g/kg\n’ ;\n(d) in row E 468 the words ‘Solid dietary supplements’ are replaced by the words ‘Food supplements as defined in Directive 2002/46/EC supplied in solid form’;\n(e) in row E 338 to E 452 the words ‘Dietary supplements’ are replaced by the words ‘Food supplements as defined in Directive 2002/46/EC’;\n(f) in row E 405, row E 416, row E 432 to E 436, row E 473 and E 474, row E 475, row E 491 to E 495, row E 551 to E 559, and row E 901 to E 904, the words ‘Dietary food supplements’ are replaced by the words ‘Food supplements as defined in Directive 2002/46/EC’;\n(g) in row E 1201 and E 1202 the words ‘Dietary food supplements in tablet and coated tablet form’ are replaced by the words ‘Food supplements as defined in Directive 2002/46/EC in tablet and coated tablet form’;\n(h) in row E 405, row E 432 to E 436, row E 473 and E 474, row E 475, row E 477, row E 481 and E 482, row E 491 to E 495 the words ‘Dietetic food intended for special medical purposes’ are replaced by the words ‘Dietary foods for special medical purposes as defined in Directive 1999/21/EC’;\n(i) Row E 1505 to E 1520 is replaced by the following:\n‘\nE 1505\nTriethyl citrate\nFlavourings\n3 g/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 g/l.\nE 1517\nGlyceryl diacetate (diacetin)\nE 1518\nGlyceryl triacetate (triacetin)\nE 1520\nPropan-1,2-diol (propylene glycol)\n’ ;\n(j) the following rows are added:\n‘\nE 1204\nPullulan\nFood supplements as defined in Directive 2002/46/EC in capsule and tablet form\nquantum satis\nBreath freshening micro-sweets in the form of films\nquantum satis\nE 1452\nStarch Aluminium Octenyl Succinate\nEncapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC\n35 g/kg in food supplement\n’ ;\n(5) Annex V is amended as follows:\n(a) the following row is inserted after the row for E 967:\n‘\nE 968\nErythritol\n’;\n(b) the following row is inserted after the row for E 466:\n‘\nE 462\nEthyl cellulose\n’;\n(c) in the third column of the row for E 551 and E 552 the following sentence is added:\n‘For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment).’;\n(6) Annex VI is amended as follows:\n(a) in the first, second and third paragraph of the introductory note ‘weaning foods’ are replaced by ‘processed cereal-based foods and baby foods’;\n(b) in Part 3, in the title, in row E 170 to E 526, row E 500, E 501 and E 503, row E 338, row E 410 to E 440, row E 1404 to E 1450 and row E 1451 ‘weaning foods’ are replaced by ‘processed cereal-based foods and baby foods’;\n(c) in Part 4, the following is inserted after row E 472c:\n‘\nE 473\nSucrose esters of fatty acids\n120 mg/l\nProducts containing hydrolysed proteins, peptides and amino acids\n’.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "X",
      "label": "X1",
      "text": "Substituted by Corrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs (Official Journal of the European Union L 204 of 26 July 2006)."
    },
    {
      "type": "X",
      "label": "X2",
      "text": "Inserted by Corrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs (Official Journal of the European Union L 204 of 26 July 2006)."
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51).’"
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Commission Directive 1999/21/EC (OJ L 91, 7.4.1999, p. 29).’"
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "In edible parts.’"
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "(x) When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "(y) Fo-value 3 is equivalent to 3 minutes heating at 121 oC (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "(z) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "OJ L 316, 9.12.1994, p. 2.’;"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudr/2006/52/annex/I",
    "retrieved_at": "2026-11-01T15:22:35.573727+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}