# 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, Annex I

Extent: E+W+S+N.I.

The Annexes to Directive 95/2/EC are amended as follows:
(1) Annex I is amended as follows:
(a) in the introductory note, the following note is added:
‘4.
The 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.’;
(b) in the table, the following row is inserted:
‘
E 462
Ethyl cellulose
’;
(2) Annex II is amended as follows:
(a) the row for ‘ripened cheese’ is replaced by the following:
‘
Ripened cheese
E 170 Calcium carbonate
E 504 Magnesium carbonates
E 509 Calcium chloride
E 575 Glucono-delta-lactone
quantum satis
E 500ii Sodium hydrogen carbonate
quantum satis (only for sour milk cheese)
’;
(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’;
(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’;
(3) Annex III is amended as follows:
(a) Part A is amended as follows:
(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;
(ii) the table for foodstuffs is amended as follows:
the following rows are deleted:
‘
Shrimps, cooked
2 000
Crayfish tails, cooked, and pre‐packed marinated cooked molluscs
2 000
Liquid dietary food supplements
2 000
’;
the following rows are added:
Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51).’
‘Crustaceans and molluscs, cooked
1 000
2 000
Food supplements as defined in Directive 2002/46/EC supplied in liquid form
2 000
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
(b) in Part B the table for foodstuffs is amended as follows:
the row for ‘crustaceans and cephalopods’ is replaced by the following:
In edible parts.’
‘Crustaceans and cephalopods:
fresh, frozen and deep-frozen
150
crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:
up to 80 units
150
between 80 and 120 units
200
over 120 units
300
Crustaceans and cephalopods
cooked
50
cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:
up to 80 units
135
between 80 and 120 units
180
over 120 units
270
the 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)’;
the following rows are added:
‘
Salsicha fresca
450
Table grapes
10
Fresh lychees
10 (measured on edible parts)
’;
(c) in Part C the table for E 249, E 250, E 251 and E 252 is replaced by the following:
‘E No
Name
Foodstuff
Maximum amount that may be added during manufacture(expressed as NaNO2)
Maximum residual level (expressed as NaNO2)
E 249
Potassium nitrite
Meat products
150 mg/kg
E 250
Sodium nitrite
Sterilised meat products (Fo > 3,0)
100 mg/kg
Traditional immersion cured meat products (1):
Wiltshire bacon (1.1);
175 mg/kg
Entremeada, entrecosto, chispe, orelheira e cabeça (salgados)
Toucinho fumado (1.2);
and similar products
Wiltshire ham (1.1);
and similar products
100 mg/kg
Rohschinken, nassgepökelt (1.6);
and similar products
50 mg/kg
Cured tongue (1.3)
50 mg/kg
Traditional dry cured meat products (2):
Dry cured bacon (2.1);
175 mg/kg
and similar products
Dry cured ham (2.1);
Jamón curado, paleta curada, lomo embuchado y cecina (2.2);
Presunto, presunto da pá and paio do lombo (2.3);
and similar products
100 mg/kg
Rohschinken, trockengepökelt (2.5);
and similar products
50 mg/kg
Other traditionally cured meat products (3):
Vysočina
Selský salám
Turistický trvanlivý salám
Poličan
Herkules
Lovecký salám
Dunajská klobása
Paprikáš (3.5);
and similar products
180 mg/kg
Rohschinken, trocken-/nassgepökelt (3.1);
and similar products
Jellied veal and brisket (3.2)
50 mg/kg
(x) When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute.
(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).
(z) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment.
E No
Name
Foodstuff
Maximum amount that may be added during manufacture(expressed as NaNO 3 )
Maximum residual level (expressed as NaNO 3 )
E 251
E 252
Potassium nitrate
Sodium nitrate
Non-heat-treated meat products
150 mg/kg
Traditional immersion cured meat products (1):
Kylmäsavustettu poronliha/
Kallrökt renkött (1.4);
300 mg/kg
Wiltshire bacon and Wiltshire ham (1.1);
Entremeada, entrecosto, chispe, orelheira e cabeça (salgados),
Toucinho fumado (1.2);
Rohschinken, nassgepökelt (1.6);
and similar products
250 mg/kg
Bacon, Filet de bacon (1.5);
and similar products
250 mg/kg without added E 249 or E 250
Cured tongue (1.3)
10 mg/kg
Traditional dry cured meat products (2):
Dry cured bacon and Dry cured ham (2.1);
250 mg/kg
Jamón curado, paleta curada, lomo embuchado y cecina (2.2);
Presunto, presunto da pá and paio do lombo (2.3);
Rohschinken, trockengepökelt (2.5); and similar products
Jambon sec, jambon sel sec et autres pièces maturées séchées similaires (2.4)
250 mg/kg without added E 249 or E 250
Other traditionally cured meat products (3):
Rohwürste (Salami and Kantwurst) (3.3);
300 mg/kg (without added E 249 or E 250)
Rohschinken, trocken-/nassgepökelt (3.1);
and similar products
250 mg/kg
Salchichón y chorizo tradicionales de larga curación (3.4);
Saucissons secs (3.6);
and similar products
250 mg/kg
(without added E 249 or E 250)
Jellied veal and brisket (3.2);
10 mg/kg
Hard, semi-hard and semi-soft cheese
150 mg/kg in the cheese milk or equivalent level if added after removal of whey and addition of water
Dairy-based cheese analogue
Pickled herring and sprat
500 mg/kg
1
Meat 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.
1.1
Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures.
1.2
Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity.
1.3
Immersion cured for at least 4 days and pre-cooked.
1.4
Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.
1.5
Immersion 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.
1.6
Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation.
2
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. The meat products may undergo further treatments e.g. smoking.
2.1
Dry curing followed by maturation for at least 4 days.
2.2
Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.
2.3
Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.
2.4
Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.
2.5
Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.
3
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. The products may undergo further treatments e.g. smoking.
3.1
Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.
3.2
Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.
3.3
Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.
3.4
Maturation period of at least 30 days.
3.5
Dried 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.
3.6
Raw 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.’;
(d) Part D is amended as follows:
(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.’;
(ii) row E 310 to E 321 and row E 310 to E 320 are replaced by the following:
‘
E 310
Propyl gallate
Fats and oils for the professional manufacture of heat-treated foodstuffs
200*(gallates, TBHQ and BHA, individually or in combination)
E 311
Octyl gallate
Frying oil and frying fat, excluding olive pomace oil
100*(BHT)
E 312
Dodecyl gallate
E 319
Tertiary-butyl hydroquinone
(TBHQ)
Lard; fish oil; beef, poultry and sheep fat
both expressed on fat
E 320
Butylated hydroxyanisole
(BHA)
Cake mixes
Cereal-based snack foods
Milk powder for vending machines
200 (gallates, TBHQ and BHA, individually or in combination)
E 321
Butylated hydroxytoluene
(BHT)
Dehydrated soups and broths
Sauces
Dehydrated meat
Processed nuts
Pre-cooked cereals
expressed on fat
Seasonings and condiments
200 (gallates and BHA, individually or in combination) expressed on fat
Dehydrated potatoes
25 (gallates, TBHQ and BHA, individually or in combination)
Chewing gum
Food supplements as defined in Directive 2002/46/EC
400 (gallates, TBHQ, BHT and BHA, individually or in combination)
Essential oils
1 000 (gallates, TBHQ and BHA, individually or in combination)
Flavourings other than essential oils
100 * (gallates, individually or in combination)
200 * (TBHQ and BHA, individually or in combination)
’ ;
(iii) the following row is added:
‘
E 586
4-Hexylresorcinol
Fresh, frozen and deep-frozen crustaceans
2 mg/kg as residues in crustacean meat
’;
(4) Annex IV is amended as follows:
(a) the row for E 385 is replaced by the following:
OJ L 316, 9.12.1994, p. 2.’;
‘E 385
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
Emulsified sauces
75 mg/kg
Canned and bottled pulses, legumes, mushrooms and artichokes
250 mg/kg
Canned and bottled crustaceans and molluscs
75 mg/kg
Canned and bottled fish
75 mg/kg
Spreadable fats as defined in Annexes B and C to Regulation (EC) No 2991/94 , having a fat content of 41 % or less
100 mg/kg
Frozen and deep‐frozen crustaceans
75 mg/kg
Libamáj, egészben és tömbben
250 mg/kg
(b) the following row is inserted after the row for E 967:
‘
E 968
Erythritol
Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3))
quantum satis
Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods
quantum satis
Liqueurs
quantum satis
For purposes other than sweetening
’;
(c) the following row is added:
‘
E 426
Soybean hemicellulose
Dairy-based drinks intended for retail sale
5 g/l
Food supplements as defined in Directive 2002/46/EC
1,5 g/l
Emulsified sauces
30 g/l
Pre-packaged fine bakery wares intended for retail sale
10 g/kg
Pre-packaged ready to eat oriental noodles intended for retail sale
10 g/kg
Pre-packaged ready to eat rice intended for retail sale
10 g/kg
Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale
10 g/kg
Dehydrated, concentrated, frozen and deep-frozen egg products
10 g/kg
Jelly confectionery, except jelly mini-cups
10 g/kg
’ ;
(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’;
(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’;
(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’;
(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’;
(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’;
(i) Row E 1505 to E 1520 is replaced by the following:
‘
E 1505
Triethyl citrate
Flavourings
3 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.
E 1517
Glyceryl diacetate (diacetin)
E 1518
Glyceryl triacetate (triacetin)
E 1520
Propan-1,2-diol (propylene glycol)
’ ;
(j) the following rows are added:
‘
E 1204
Pullulan
Food supplements as defined in Directive 2002/46/EC in capsule and tablet form
quantum satis
Breath freshening micro-sweets in the form of films
quantum satis
E 1452
Starch Aluminium Octenyl Succinate
Encapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC
35 g/kg in food supplement
’ ;
(5) Annex V is amended as follows:
(a) the following row is inserted after the row for E 967:
‘
E 968
Erythritol
’;
(b) the following row is inserted after the row for E 466:
‘
E 462
Ethyl cellulose
’;
(c) in the third column of the row for E 551 and E 552 the following sentence is added:
‘For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment).’;
(6) Annex VI is amended as follows:
(a) in the first, second and third paragraph of the introductory note ‘weaning foods’ are replaced by ‘processed cereal-based foods and baby foods’;
(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’;
(c) in Part 4, the following is inserted after row E 472c:
‘
E 473
Sucrose esters of fatty acids
120 mg/l
Products containing hydrolysed proteins, peptides and amino acids
’.

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Source: https://www.legislation.gov.uk/eudr/2006/52/annex/I (the official version)
Page: https://openlegislation.uk/eu-directive-2006-52/annex-I
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.