Article 9 F1
United Kingdom
Only the following ingredients may be added to tomato juice and tomato concentrate:
common salt (sodium chloride);
natural spices, aromatic herbs and their extracts, and natural aromas.
Furthermore, in the case of kunserva , sugar shall be added, representing between 8 % and 25 % by weight of the finished product.
As an additive in the manufacture of tomato juice and tomato concentrate citric acid (E 330) may be used.
In the manufacture of tomato juice with a dry weight content of less than 7 %, ascorbic acid (E 300) may be used. However, the ascorbic acid content shall not exceed 0,03 % by weight of the finished product.
In the manufacture of tomato concentrate in powder form, silicon dioxide (551) may be used. However, the silicon dioxide content shall not exceed 1 % by weight of the finished product.
The quantity of added common salt shall:
not exceed 15 % by weight of the dry weight content for tomato concentrate having a dry weight content exceeding 20 %;
not exceed 3 % by weight of the net weight for other tomato concentrates and for tomato juice;
be between 2 % and 5 % by weight for kunserva .
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.