# Commission Regulation (EEC) No 1764/86 of 27 May 1986 laying down minimum quality requirements for products processed from tomatoes under the production aid scheme, Article 4

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

1. Only the following ingredients may be added to peeled or unpeeled tomatoes:
water,
tomato juice,
tomato concentrate,
common salt (sodium chloride),
natural spices, aromatic herbs and their extracts, and natural aromas.
As additives in the manufacture of peeled or unpeeled tomatoes only citric acid (E 330) and calcium chloride (509) may be used.
2. The quantity of added common salt must not exceed 3 % of the net weight and when calcium chloride is added, total calcium-ion content must not exceed 0,045 % in whole style and 0,080 % in non-whole style. When determining the quantity of added common salt, the natural content of chlorides shall be considered as equal to 2 % of the dry weight content.
3. Added tomato juice and tomato concentrate shall meet the minimum requirements laid down in Title II.

---
Source: https://www.legislation.gov.uk/eur/1986/1764/article/4 (the official version)
Page: https://openlegislation.uk/eu-regulation-1986-1764/article-4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.