{
  "url": "https://openlegislation.uk/eu-regulation-2011-1129/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2011-1129/annex.json",
  "legislation": "eur/2011/1129",
  "legislation_title": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2011-1129",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "‘ANNEX II\nUnion list of food additives approved for use in foods and conditions of use\nPART A\n1.\nIntroduction\nThis Union list includes:\nthe name of the food additive and its E number,\nthe foods to which the food additive may be added,\nthe conditions under which the food additive may be used,\nrestrictions on the sale of the food additive directly to the final consumer.\n2.\nGeneral provisions on listed food additives and conditions of use\n1.\nOnly the substances listed in Part B may be used as additives in foods.\n2.\nAdditives may only be used in the foods and under the conditions set out in Part E of this Annex.\n3.\nIn 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.\n4.\nAluminium lakes prepared from the listed colours are authorised.\n5.\nThe colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer.\n6.\nThe 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.\n7.\nWhen labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute.\n8.\nThe 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.\nTable 1\nFoods 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 1333/2008\nOJ L 10, 12.1.2002, p. 47.\nOJ L 164, 26.6.2009, p. 45.\nOJ L 10, 12.1.2002, p. 53.\nOJ L 124, 20.5.2009, p. 21.\n1\nUnprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008\n2\nHoney as defined in Council Directive 2001/110/EC\n3\nNon-emulsified oils and fats of animal or vegetable origin\n4\nButter\n5\nUnflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)\n6\nUnflavoured fermented milk products, not heat-treated after fermentation\n7\nUnflavoured buttermilk (excluding sterilised buttermilk)\n8\nNatural 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 waters\n9\nCoffee (excluding flavoured instant coffee) and coffee extracts\n10\nUnflavoured leaf tea\n11\nSugars as defined in Council Directive 2001/111/EC\n12\nDry 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 Council\nTable 2\nFoods 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 1333/2008\nOJ L 15, 17.1.2002, p. 19.\nOJ L 10, 12.1.2002, p. 58.\nOJ L 10, 12.1.2002, p. 67.\nOJ L 197, 3.8.2000, p. 19.\nOJ L 299, 16.11.2007, p. 1.\nOJ L 39, 13.2.2008, p. 16.\nOJ L 149, 14.6.1991, p. 1.\n1\nUnprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008\n2\nAll bottled or packed waters\n3\nMilk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)\n4\nChocolate milk\n5\nFermented milk (unflavoured)\n6\nPreserved milks as mentioned in Council Directive 2001/114/EC (unflavoured)\n7\nButtermilk (unflavoured)\n8\nCream and cream powder (unflavoured)\n9\nOils and fats of animal or vegetable origin\n10\nRipened and unripened cheese (unflavoured)\n11\nButter from sheep and goats’ milk\n12\nEggs and egg products as defined in Regulation (EC) No 853/2004\n13\nFlour and other milled products and starches\n14\nBread and similar products\n15\nPasta and gnocchi\n16\nSugar including all mono- and disaccharides\n17\nTomato paste and canned and bottled tomatoes\n18\nTomato-based sauces\n19\nFruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC and vegetable juice and vegetable nectars\n20\nFruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms\n21\nExtra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC; crème de pruneaux\n22\nFish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients\n23\nCocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council\n24\nRoasted 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 products\n25\nSalt, salt substitutes, spices and mixtures of spices\n26\nWine and other products covered by Council Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII\n27\nSpirit 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)\nSambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively\n28\nSangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91\n29\nWine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII\n30\nFoods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children\n31\nHoney as defined in Directive 2001/110/EC\n32\nMalt and malt products\nPART B\nLIST OF ALL ADDITIVES\n1.\nColours\nThe term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).\nCanthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10).\nE-number\nName\nE 100\nCurcumin\nE 101\nRiboflavins\nE 102\nTartrazine\nE 104\nQuinoline Yellow\nE 110\nSunset Yellow FCF/Orange Yellow S\nE 120\nCochineal, Carminic acid, Carmines\nE 122\nAzorubine, Carmoisine\nE 123\nAmaranth\nE 124\nPonceau 4R, Cochineal Red A\nE 127\nErythrosine\nE 129\nAllura Red AC\nE 131\nPatent Blue V\nE 132\nIndigotine, Indigo carmine\nE 133\nBrilliant Blue FCF\nE 140\nChlorophylls and chlorophyllins\nE 141\nCopper complexes of chlorophylls, chlorophyllins\nE 142\nGreen S\nE 150a\nPlain caramel\nE 150b\nCaustic sulphite caramel\nE 150c\nAmmonia caramel\nE 150d\nSulphite ammonia caramel\nE 151\nBrilliant Black BN, Black PN\nE 153\nVegetable carbon\nE 155\nBrown HT\nE 160a\nCarotenes\nE 160b\nAnnatto, Bixin, Norbixin\nE 160c\nPaprika extract, capsanthin, capsorubin\nE 160d\nLycopene\nE 160e\nBeta-apo-8′-carotenal (C 30)\nE 161b\nLutein\nE 161g\nCanthaxanthin\nE 162\nBeetroot Red, betanin\nE 163\nAnthocyanins\nE 170\nCalcium carbonate\nE 171\nTitanium dioxide\nE 172\nIron oxides and hydroxides\nE 173\nAluminium\nE 174\nSilver\nE 175\nGold\nE 180\nLitholrubine BK\n2.\nSweeteners\nE-number\nName\nE 420\nSorbitols\nE 421\nMannitol\nE 950\nAcesulfame K\nE 951\nAspartame\nE 952\nCyclamates\nE 953\nIsomalt\nE 954\nSaccharins\nE 955\nSucralose\nE 957\nThaumatin\nE 959\nNeohesperidine DC\nE 961\nNeotame\nE 962\nSalt of aspartame-acesulfame\nE 965\nMaltitols\nE 966\nLactitol\nE 967\nXylitol\nE 968\nErythritol\n3.\nAdditives other than colours and sweeteners\nBenzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.\nE-number\nName\nE 170\nCalcium carbonate\nE 200\nSorbic acid\nE 202\nPotassium sorbate\nE 203\nCalcium sorbate\nE 210\nBenzoic acid\nE 211\nSodium benzoate\nE 212\nPotassium benzoate\nE 213\nCalcium benzoate\nE 214\nEthyl-p-hydroxybenzoate\nE 215\nSodium ethyl p-hydroxybenzoate\nE 218\nMethyl p-hydroxybenzoate\nE 219\nSodium methyl p-hydroxybenzoate\nE 220\nSulphur dioxide\nE 221\nSodium sulphite\nE 222\nSodium hydrogen sulphite\nE 223\nSodium metabisulphite\nE 224\nPotassium metabisulphite\nE 226\nCalcium sulphite\nE 227\nCalcium hydrogen sulphite\nE 228\nPotassium hydrogen sulphite\nE 234\nNisin\nE 235\nNatamycin\nE 239\nHexamethylene tetramine\nE 242\nDimethyl dicarbonate\nE 249\nPotassium nitrite\nE 250\nSodium nitrite\nE 251\nSodium nitrate\nE 252\nPotassium nitrate\nE 260\nAcetic acid\nE 261\nPotassium acetate\nE 262\nSodium acetates\nE 263\nCalcium acetate\nE 270\nLactic acid\nE 280\nPropionic acid\nE 281\nSodium propionate\nE 282\nCalcium propionate\nE 283\nPotassium propionate\nE 284\nBoric acid\nE 285\nSodium tetraborate (borax)\nE 290\nCarbon dioxide\nE 296\nMalic acid\nE 297\nFumaric acid\nE 300\nAscorbic acid\nE 301\nSodium ascorbate\nE 302\nCalcium ascorbate\nE 304\nFatty acid esters of ascorbic acid\nE 306\nTocopherol-rich extract\nE 307\nAlpha-tocopherol\nE 308\nGamma-tocopherol\nE 309\nDelta-tocopherol\nE 310\nPropyl gallate\nE 311\nOctyl gallate\nE 312\nDodecyl gallate\nE 315\nErythorbic acid\nE 316\nSodium erythorbate\nE 319\nTertiary-butyl hydroquinone (TBHQ)\nE 320\nButylated hydroxyanisole (BHA)\nE 321\nButylated hydroxytoluene (BHT)\nE 322\nLecithins\nE 325\nSodium lactate\nE 326\nPotassium lactate\nE 327\nCalcium lactate\nE 330\nCitric acid\nE 331\nSodium citrates\nE 332\nPotassium citrates\nE 333\nCalcium citrates\nE 334\nTartaric acid (L(+)-)\nE 335\nSodium tartrates\nE 336\nPotassium tartrates\nE 337\nSodium potassium tartrate\nE 338\nPhosphoric acid\nE 339\nSodium phosphates\nE 340\nPotassium phosphates\nE 341\nCalcium phosphates\nE 343\nMagnesium phosphates\nE 350\nSodium malates\nE 351\nPotassium malate\nE 352\nCalcium malates\nE 353\nMetatartaric acid\nE 354\nCalcium tartrate\nE 355\nAdipic acid\nE 356\nSodium adipate\nE 357\nPotassium adipate\nE 363\nSuccinic acid\nE 380\nTriammonium citrate\nE 385\nCalcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)\nE 392\nExtracts of rosemary\nE 400\nAlginic acid\nE 401\nSodium alginate\nE 402\nPotassium alginate\nE 403\nAmmonium alginate\nE 404\nCalcium alginate\nE 405\nPropane-1, 2-diol alginate\nE 406\nAgar\nE 407a\nProcessed euchema seaweed\nE 407\nCarrageenan\nE 410\nLocust bean gum\nE 412\nGuar gum\nE 413\nTragacanth\nE 414\nGum arabic (acacia gum)\nE 415\nXanthan gum\nE 416\nKaraya gum\nE 417\nTara gum\nE 418\nGellan gum\nE 422\nGlycerol\nE 425\nKonjac\nE 426\nSoybean hemicellulose\nE 427\nCassia gum\nE 431\nPolyoxyethylene (40) stearate\nE 432\nPolyoxyethylene sorbitan monolaurate (polysorbate 20)\nE 433\nPolyoxyethylene sorbitan monooleate (polysorbate 80)\nE 434\nPolyoxyethylene sorbitan monopalmitate (polysorbate 40)\nE 435\nPolyoxyethylene sorbitan monostearate (polysorbate 60)\nE 436\nPolyoxyethylene sorbitan tristearate (polysorbate 65)\nE 440\nPectins\nE 442\nAmmonium phosphatides\nE 444\nSucrose acetate isobutyrate\nE 445\nGlycerol esters of wood rosins\nE 450\nDiphosphates\nE 451\nTriphosphates\nE 452\nPolyphosphates\nE 459\nBeta-cyclodextrin\nE 460\nCellulose\nE 461\nMethyl cellulose\nE 462\nEthyl cellulose\nE 463\nHydroxypropyl cellulose\nE 464\nHydroxypropyl methyl cellulose\nE 465\nEthyl methyl cellulose\nE 466\nCarboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum\nE 468\nCross-linked sodium carboxy methyl cellulose, cross linked cellulose gum\nE 469\nEnzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum\nE 470a\nSodium, potassium and calcium salts of fatty acids\nE 470b\nMagnesium salts of fatty acids\nE 471\nMono-and diglycerides of fatty acids\nE 472a\nAcetic acid esters of mono- and diglycerides of fatty acids\nE 472b\nLactic acid esters of mono- and diglycerides of fatty acids\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\nE 472d\nTartaric acid esters of mono- and diglycerides of fatty acids\nE 472e\nMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids\nE 472f\nMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids\nE 473\nSucrose esters of fatty acids\nE 474\nSucroglycerides\nE 475\nPolyglycerol esters of fatty acids\nE 476\nPolyglycerol polyricinoleate\nE 477\nPropane-1,2-diol esters of fatty acids\nE 479b\nThermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids\nE 481\nSodium stearoyl-2-lactylate\nE 482\nCalcium stearoyl-2-lactylate\nE 483\nStearyl tartrate\nE 491\nSorbitan monostearate\nE 492\nSorbitan tristearate\nE 493\nSorbitan monolaurate\nE 494\nSorbitan monooleate\nE 495\nSorbitan monopalmitate\nE 500\nSodium carbonates\nE 501\nPotassium carbonates\nE 503\nAmmonium carbonates\nE 504\nMagnesium carbonates\nE 507\nHydrochloric acid\nE 508\nPotassium chloride\nE 509\nCalcium chloride\nE 511\nMagnesium chloride\nE 512\nStannous chloride\nE 513\nSulphuric acid\nE 514\nSodium sulphates\nE 515\nPotassium sulphates\nE 516\nCalcium sulphate\nE 517\nAmmonium sulphate\nE 520\nAluminium sulphate\nE 521\nAluminium sodium sulphate\nE 522\nAluminium potassium sulphate\nE 523\nAluminium ammonium sulphate\nE 524\nSodium hydroxide\nE 525\nPotassium hydroxide\nE 526\nCalcium hydroxide\nE 527\nAmmonium hydroxide\nE 528\nMagnesium hydroxide\nE 529\nCalcium oxide\nE 530\nMagnesium oxide\nE 535\nSodium ferrocyanide\nE 536\nPotassium ferrocyanide\nE 538\nCalcium ferrocyanide\nE 541\nSodium aluminium phosphate acidic\nE 551\nSilicon dioxide\nE 552\nCalcium silicate\nE 553a\nMagnesium silicate\nE 553b\nTalc\nE 554\nSodium aluminium silicate\nE 555\nPotassium aluminium silicate\nE 556\nCalcium aluminium silicate\nE 558\nBentonite\nE 559\nAluminium silicate (Kaolin)\nE 570\nFatty acids\nE 574\nGluconic acid\nE 575\nGlucono-delta-lactone\nE 576\nSodium gluconate\nE 577\nPotassium gluconate\nE 578\nCalcium gluconate\nE 579\nFerrous gluconate\nE 585\nFerrous lactate\nE 586\n4-Hexylresorcinol\nE 620\nGlutamic acid\nE 621\nMonosodium glutamate\nE 622\nMonopotassium glutamate\nE 623\nCalcium diglutamate\nE 624\nMonoammonium glutamate\nE 625\nMagnesium diglutamate\nE 626\nGuanylic acid\nE 627\nDisodium guanylate\nE 628\nDipotassium guanylate\nE 629\nCalcium guanylate\nE 630\nInosinic acid\nE 631\nDisodium inosinate\nE 632\nDipotassium inosinate\nE 633\nCalcium inosinate\nE 634\nCalcium 5′-ribonucleotides\nE 635\nDisodium 5′-ribonucleotides\nE 640\nGlycine and its sodium salt\nE 650\nZinc acetate\nE 900\nDimethyl polysiloxane\nE 901\nBeeswax, white and yellow\nE 902\nCandelilla wax\nE 903\nCarnauba wax\nE 904\nShellac\nE 905\nMicrocrystalline wax\nE 907\nHydrogenated poly-1-decene\nE 912\nMontan acid esters\nE 914\nOxidised polyethylene wax\nE 920\nL-cysteine\nE 927b\nCarbamide\nE 938\nArgon\nE 939\nHelium\nE 941\nNitrogen\nE 942\nNitrous oxide\nE 943a\nButane\nE 943b\nIsobutane\nE 944\nPropane\nE 948\nOxygen\nE 949\nHydrogen\nE 999\nQuillaia extract\nE 1103\nInvertase\nE 1105\nLysozyme\nE 1200\nPolydextrose\nE 1201\nPolyvinylpyrrolidone\nE 1202\nPolyvinylpolypyrrolidone\nE 1203\nPolyvinyl alcohol (PVA)\nE 1204\nPullulan\nE 1205\nBasic methacrylate copolymer\nE 1404\nOxidised starch\nE 1410\nMonostarch phosphate\nE 1412\nDistarch phosphate\nE 1413\nPhosphated distarch phosphate\nE 1414\nAcetylated distarch phosphate\nE 1420\nAcetylated starch\nE 1422\nAcetylated distarch adipate\nE 1440\nHydroxy propyl starch\nE 1442\nHydroxy propyl distarch phosphate\nE 1450\nStarch sodium octenyl succinate\nE 1451\nAcetylated oxidised starch\nE 1452\nStarch aluminium octenyl succinate\nE 1505\nTriethyl citrate\nE 1517\nGlyceryl diacetate (diacetin)\nE 1518\nGlyceryl triacetate (triacetin)\nE 1519\nBenzyl alcohol\nE 1520\nPropane-1, 2-diol (propylene glycol)\nE 1521\nPolyethylene glycol\nPART C\nDEFINITIONS OF GROUPS OF ADDITIVES\n(1)\nGroup I\nMay not be used in jelly mini-cups.\nMay not be used to produce dehydrated foods intended to rehydrate on ingestion.\nMay not be used in jelly confectionery.\nE-number\nName\nSpecific maximum level\nE 170\nCalcium carbonate\nquantum satis\nE 260\nAcetic acid\nquantum satis\nE 261\nPotassium acetate\nquantum satis\nE 262\nSodium acetates\nquantum satis\nE 263\nCalcium acetate\nquantum satis\nE 270\nLactic acid\nquantum satis\nE 290\nCarbon dioxide\nquantum satis\nE 296\nMalic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 302\nCalcium ascorbate\nquantum satis\nE 304\nFatty acid esters of ascorbic acid\nquantum satis\nE 306\nTocopherol-rich extract\nquantum satis\nE 307\nAlpha-tocopherol\nquantum satis\nE 308\nGamma-tocopherol\nquantum satis\nE 309\nDelta-tocopherol\nquantum satis\nE 322\nLecithins\nquantum satis\nE 325\nSodium lactate\nquantum satis\nE 326\nPotassium lactate\nquantum satis\nE 327\nCalcium lactate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 332\nPotassium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 334\nTartaric acid (L(+)-)\nquantum satis\nE 335\nSodium tartrates\nquantum satis\nE 336\nPotassium tartrates\nquantum satis\nE 337\nSodium potassium tartrate\nquantum satis\nE 350\nSodium malates\nquantum satis\nE 351\nPotassium malate\nquantum satis\nE 352\nCalcium malates\nquantum satis\nE 354\nCalcium tartrate\nquantum satis\nE 380\nTriammonium citrate\nquantum satis\nE 400\nAlginic acid\nquantum satis\nE 401\nSodium alginate\nquantum satis\nE 402\nPotassium alginate\nquantum satis\nE 403\nAmmonium alginate\nquantum satis\nE 404\nCalcium alginate\nquantum satis\nE 406\nAgar\nquantum satis\nE 407\nCarrageenan\nquantum satis\nE 407a\nProcessed euchema seaweed\nquantum satis\nE 410\nLocust bean gum\nquantum satis\nE 412\nGuar gum\nquantum satis\nE 413\nTragacanth\nquantum satis\nE 414\nGum arabic (Acacia gum)\nquantum satis\nE 415\nXanthan gum\nquantum satis\nE 417\nTara gum\nquantum satis\nE 418\nGellan gum\nquantum satis\nE 422\nGlycerol\nquantum satis\nE 425\nKonjac\n(i) Konjac gum\n(ii) Konjac glucomannane\n10 g/kg, individually or in combination\nE 440\nPectins\nquantum satis\nE 460\nCellulose\nquantum satis\nE 461\nMethyl cellulose\nquantum satis\nE 462\nEthyl cellulose\nquantum satis\nE 463\nHydroxypropyl cellulose\nquantum satis\nE 464\nHydroxypropyl methyl cellulose\nquantum satis\nE 465\nEthyl methyl cellulose\nquantum satis\nE 466\nCarboxy methyl cellulose\nquantum satis\nE 469\nEnzymatically hydrolysed carboxy methyl cellulose\nquantum satis\nE 470a\nSodium, potassium and calcium salts of fatty acids\nquantum satis\nE 470b\nMagnesium salts of fatty acids\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 472a\nAcetic acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 472b\nLactic acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 472d\nTartaric acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 472e\nMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 472f\nMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 500\nSodium carbonates\nquantum satis\nE 501\nPotassium carbonates\nquantum satis\nE 503\nAmmonium carbonates\nquantum satis\nE 504\nMagnesium carbonates\nquantum satis\nE 507\nHydrochloric acid\nquantum satis\nE 508\nPotassium chloride\nquantum satis\nE 509\nCalcium chloride\nquantum satis\nE 511\nMagnesium chloride\nquantum satis\nE 513\nSulphuric acid\nquantum satis\nE 514\nSodium sulphates\nquantum satis\nE 515\nPotassium sulphates\nquantum satis\nE 516\nCalcium sulphate\nquantum satis\nE 524\nSodium hydroxide\nquantum satis\nE 525\nPotassium hydroxide\nquantum satis\nE 526\nCalcium hydroxide\nquantum satis\nE 527\nAmmonium hydroxide\nquantum satis\nE 528\nMagnesium hydroxide\nquantum satis\nE 529\nCalcium oxide\nquantum satis\nE 530\nMagnesium oxide\nquantum satis\nE 570\nFatty acids\nquantum satis\nE 574\nGluconic acid\nquantum satis\nE 575\nglucono-delta-lactone\nquantum satis\nE 576\nSodium gluconate\nquantum satis\nE 577\nPotassium gluconate\nquantum satis\nE 578\nCalcium gluconate\nquantum satis\nE 640\nGlycine and its sodium salt\nquantum satis\nE 920\nL-cysteine\nquantum satis\nE 938\nArgon\nquantum satis\nE 939\nHelium\nquantum satis\nE 941\nNitrogen\nquantum satis\nE 942\nNitrous oxide\nquantum satis\nE 948\nOxygen\nquantum satis\nE 949\nHydrogen\nquantum satis\nE 1103\nInvertase\nquantum satis\nE 1200\nPolydextrose\nquantum satis\nE 1404\nOxidised starch\nquantum satis\nE 1410\nMonostarch phosphate\nquantum satis\nE 1412\nDistarch phosphate\nquantum satis\nE 1413\nPhosphated distarch phosphate\nquantum satis\nE 1414\nAcetylated distarch phosphate\nquantum satis\nE 1420\nAcetylated starch\nquantum satis\nE 1422\nAcetylated distarch adipate\nquantum satis\nE 1440\nHydroxy propyl starch\nquantum satis\nE 1442\nHydroxy propyl distarch phosphate\nquantum satis\nE 1450\nStarch sodium octenyl succinate\nquantum satis\nE 1451\nAcetylated oxidised starch\nquantum satis\nE 620\nGlutamic acid\n10 g/kg, individually or in combination, expressed as glutamic acid\nE 621\nMonosodium glutamate\nE 622\nMonopotassium glutamate\nE 623\nCalcium diglutamate\nE 624\nMonoammonium glutamate\nE 625\nMagnesium diglutamate\nE 626\nGuanylic acid\n500 mg/kg, individually or in combination, expressed as guanylic acid\nE 627\nDisodium guanylate\nE 628\nDipotassium guanylate\nE 629\nCalcium guanylate\nE 630\nInosinic acid\nE 631\nDisodium inosinate\nE 632\nDipotassium inosinate\nE 633\nCalcium inosinate\nE 634\nCalcium 5′-ribonucleotides\nE 635\nDisodium 5′-ribonucleotides\nE 420\nSorbitols\nQuantum satis (for purpose other than sweetening)\nE 421\nMannitol\nE 953\nIsomalt\nE 965\nMaltitols\nE 966\nLactitol\nE 967\nXylitol\nE 968\nErythritol\n(2)\nGroup II: Food colours authorised at quantum satis\nE-number\nName\nE 101\nRiboflavins\nE 140\nChlorophylls, Chlorophyllins\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nE 150a\nPlain caramel\nE 150b\nCaustic sulphite caramel\nE 150c\nAmmonia caramel\nE 150d\nSulphite ammonia caramel\nE 153\nVegetable carbon\nE 160a\nCarotenes\nE 160c\nPaprika extract, capsanthin, capsorubin\nE 162\nBeetroot Red, betanin\nE 163\nAnthocyanins\nE 170\ncalcium carbonate\nE 171\nTitanium dioxide\nE 172\nIron oxides and hydroxides\n(3)\nGroup III: Food colours with combined maximum limit\nE-number\nName\nE 100\nCurcumin\nE 102\nTartrazine\nE 104\nQuinoline Yellow\nE 110\nSunset yellow FCF/Orange yellow S\nE 120\nCochineal, Carminic acid, Carmines\nE 122\nAzorubine, Carmoisine\nE 124\nPonceau 4R, Cochineal red A\nE 129\nAllura red AC\nE 131\nPatent Blue V\nE 132\nIndigotine, Indigo carmine\nE 133\nBrilliant Blue FCF\nE 142\nGreen S\nE 151\nBrilliant black BN, Black BN\nE 155\nBrown HT\nE 160e\nBeta-apo-8′-carotenal (C 30)\nE 161b\nLutein\n(4)\nGroup IV: Polyols\nE-number\nName\nE 420\nSorbitols\nE 421\nMannitol\nE 953\nIsomalt\nE 965\nMaltitols\nE 966\nLactitol\nE 967\nXylitol\nE 968\nErythritol\n(5)\nOther additives that may be regulated combined\n(a)\nE 200–203: Sorbic acid — sorbates (SA)\nE-number\nName\nE 200\nSorbic acid\nE 202\nPotassium sorbate\nE 203\nCalcium sorbate\n(b)\nE 210–213: Benzoic acid — benzoates (BA)\nE-number\nName\nE 210\nBenzoic acid\nE 211\nSodium benzoate\nE 212\nPotassium benzoate\nE 213\nCalcium benzoate\n(c)\nE 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)\nE-number\nName\nE 200\nSorbic acid\nE 202\nPotassium sorbate\nE 203\nCalcium sorbate\nE 210\nBenzoic acid\nE 211\nSodium benzoate\nE 212\nPotassium benzoate\nE 213\nCalcium benzoate\n(d)\nE 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)\nE-number\nName\nE 200\nSorbic acid\nE 202\nPotassium sorbate\nE 203\nCalcium sorbate\nE 210\nBenzoic acid\nE 211\nSodium benzoate\nE 212\nPotassium benzoate\nE 213\nCalcium benzoate\nE 214\nEthyl-p-hydroxybenzoate\nE 215\nSodium ethyl p-hydroxybenzoate\nE 218\nMethyl p-hydroxybenzoate\nE 219\nSodium methyl p-hydroxybenzoate\n(e)\nE 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)\nE-number\nName\nE 200\nSorbic acid\nE 202\nPotassium sorbate\nE 203\nCalcium sorbate\nE 214\nEthyl-p-hydroxybenzoate\nE 215\nSodium ethyl p-hydroxybenzoate\nE 218\nMethyl p-hydroxybenzoate\nE 219\nSodium methyl p-hydroxybenzoate\n(f)\nE 214–219: p-hydroxybenzoates (PHB)\nE-number\nName\nE 214\nEthyl-p-hydroxybenzoate\nE 215\nSodium ethyl p-hydroxybenzoate\nE 218\nMethyl p-hydroxybenzoate\nE 219\nSodium methyl p-hydroxybenzoate\n(g)\nE 220–228: Sulphur dioxide — sulphites\nE-number\nName\nE 220\nSulphur dioxide\nE 221\nSodium sulphite\nE 222\nSodium hydrogen sulphite\nE 223\nSodium metabisulphite\nE 224\nPotassium metabisulphite\nE 226\nCalcium sulphite\nE 227\nCalcium hydrogen sulphite\nE 228\nPotassium hydrogen sulphite\n(h)\nE 249–250: Nitrites\nE-number\nName\nE 249\nPotassium nitrite\nE 250\nSodium nitrite\n(i)\nE 251–252: Nitrates\nE-number\nName\nE 251\nSodium nitrate\nE 252\nPotassium nitrate\n(j)\nE 280–283: Propionic acid — propionates\nE-number\nName\nE 280\nPropionic acid\nE 281\nSodium propionate\nE 282\nCalcium propionate\nE 283\nPotassium propionate\n(k)\nE 310–320: Gallates, TBHQ and BHA\nE-number\nName\nE 310\nPropyl gallate\nE 311\nOctyl gallate\nE 312\nDodecyl gallate\nE 319\nTertiary-butyl hydroquinone (TBHQ)\nE 320\nButylated hydroxyanisole (BHA)\n(l)\nE 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates\nE-number\nName\nE 338\nPhosphoric acid\nE 339\nSodium phosphates\nE 340\nPotassium phosphates\nE 341\nCalcium phosphates\nE 343\nMagnesium phosphates\nE 450\nDiphosphates\nE 451\nTriphosphates\nE 452\nPolyphosphates\n(m)\nE 355–357: Adipic acid — adipates\nE-number\nName\nE 355\nAdipic acid\nE 356\nSodium adipate\nE 357\nPotassium adipate\n(n)\nE 432–436: Polysorbates\nE-number\nName\nE 432\nPolyoxyethylene sorbitan monolaurate (polysorbate 20)\nE 433\nPolyoxyethylene sorbitan monooleate (polysorbate 80)\nE 434\nPolyoxyethylene sorbitan monopalmitate (polysorbate 40)\nE 435\nPolyoxyethylene sorbitan monostearate (polysorbate 60)\nE 436\nPolyoxyethylene sorbitan tristearate (polysorbate 65)\n(o)\nE 473–474: Sucrose esters of fatty acids, Sucroglycerides\nE-number\nName\nE 473\nSucrose esters of fatty acids\nE 474\nSucroglycerides\n(p)\nE 481–482: Stearoyl-2-lactylates\nE-number\nName\nE 481\nSodium stearoyl-2-lactylate\nE 482\nCalcium stearoyl-2-lactylate\n(q)\nE 491–495: Sorbitan esters\nE-number\nName\nE 491\nSorbitan monostearate\nE 492\nSorbitan tristearate\nE 493\nSorbitan monolaurate\nE 494\nSorbitan monooleate\nE 495\nSorbitan monopalmitate\n(r)\nE 520–523: Aluminium sulphates\nE-number\nName\nE 520\nAluminium sulphate\nE 521\nAluminium sodium sulphate\nE 522\nAluminium potassium sulphate\nE 523\nAluminium ammonium sulphate\n(s)\nE 551–559: Silicon dioxide — silicates\nE-number\nName\nE 551\nSilicon dioxide\nE 552\nCalcium silicate\nE 553a\nMagnesium silicate\nE 553b\nTalc\nE 554\nSodium aluminium silicate\nE 555\nPotassium aluminium silicate\nE 556\nCalcium aluminium silicate\nE 559\nAluminium silicate (Kaolin)\n(t)\nE 620–625: Glutamic acid — glutamates\nE-number\nName\nE 620\nGlutamic acid\nE 621\nMonosodium glutamate\nE 622\nMonopotassium glutamate\nE 623\nCalcium diglutamate\nE 624\nMonoammonium glutamate\nE 625\nMagnesium diglutamate\n(u)\nE 626–635: Ribonucleotides\nE-number\nName\nE 626\nGuanylic acid\nE 627\nDisodium guanylate\nE 628\nDipotassium guanylate\nE 629\nCalcium guanylate\nE 630\nInosinic acid\nE 631\nDisodium inosinate\nE 632\nDipotassium inosinate\nE 633\nCalcium inosinate\nE 634\nCalcium 5′-ribonucleotides\nE 635\nDisodium 5′-ribonucleotides\nPART D\nFOOD CATEGORIES\nOJ L 401, 30.12.2006, p. 1.\nOJ L 339, 6.12.2006, p. 16.\nOJ L 91, 7.4.1999, p. 29.\nOJ L 16, 21.1.2009, p. 3.\nOJ L 183, 12.7.2002, p. 51.\nNumber\nName\n0.\nAll categories of foods\n01.\nDairy products and analogues\n01.1\nUnflavoured pasteurised and sterilised (including UHT) milk\n01.2\nUnflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation\n01.3\nUnflavoured fermented milk products, heat-treated after fermentation\n01.4\nFlavoured fermented milk products including heat-treated products\n01.5\nDehydrated milk as defined by Directive 2001/114/EC\n01.6\nCream and cream powder\n01.6.1\nUnflavoured pasteurised cream (excluding reduced fat creams)\n01.6.2\nUnflavoured live fermented cream products and substitute products with a fat content of less than 20 %\n01.6.3\nOther creams\n01.7\nCheese and cheese products\n01.7.1\nUnripened cheese excluding products falling in category 16\n01.7.2\nRipened cheese\n01.7.3\nEdible cheese rind\n01.7.4\nWhey cheese\n01.7.5\nProcessed cheese\n01.7.6\nCheese products (excluding products falling in category 16)\n01.8\nDairy analogues, including beverage whiteners\n02.\nFats and oils and fat and oil emulsions\n02.1\nFats and oils essentially free from water (excluding anhydrous milkfat)\n02.2\nFat and oil emulsions mainly of type water-in-oil\n02.2.1\nButter and concentrated butter and butter oil and anhydrous milkfat\n02.2.2\nOther fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions\n02.3\nVegetable oil pan spray\n03.\nEdible ices\n04.\nFruit and vegetables\n04.1\nUnprocessed fruit and vegetables\n04.1.1\nEntire fresh fruit and vegetables\n04.1.2\nPeeled, cut and shredded fruit and vegetables\n04.1.3\nFrozen fruit and vegetables\n04.2\nProcessed fruit and vegetables\n04.2.1\nDried fruit and vegetables\n04.2.2\nFruit and vegetables in vinegar, oil, or brine\n04.2.3\nCanned or bottled fruit and vegetables\n04.2.4\nFruit and vegetable preparations, excluding products covered by 5.4\n04.2.4.1\nFruit and vegetable preparations excluding compote\n04.2.4.2\nCompote, excluding products covered by category 16\n04.2.5\nJam, jellies and marmalades and similar products\n04.2.5.1\nExtra jam and extra jelly as defined by Directive 2001/113/EC\n04.2.5.2\nJam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC\n04.2.5.3\nOther similar fruit or vegetable spreads\n04.2.5.4\nNut butters and nut spreads\n04.2.6\nProcessed potato products\n05.\nConfectionery\n05.1\nCocoa and chocolate products as covered by Directive 2000/36/EC\n05.2\nOther confectionery including breath refreshening microsweets\n05.3\nChewing gum\n05.4\nDecorations, coatings and fillings, except fruit based fillings covered by category 4.2.4\n06.\nCereals and cereal products\n06.1\nWhole, broken, or flaked grain\n06.2\nFlours and other milled products and starches\n06.2.1\nFlours\n06.2.2\nStarches\n06.3\nBreakfast cereals\n06.4\nPasta\n06.4.1\nFresh pasta\n06.4.2\nDry pasta\n06.4.3\nFresh pre-cooked pasta\n06.4.4\nPotato gnocchi\n06.4.5\nFillings of stuffed pasta (ravioli and similar)\n06.5\nNoodles\n06.6\nBatters\n06.7\nPre-cooked or processed cereals\n07.\nBakery wares\n07.1\nBread and rolls\n07.1.1\nBread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt\n07.1.2\nPain courant français; Friss búzakenyér, fehér és félbarna kenyerek\n07.2\nFine bakery wares\n08.\nMeat\n08.1\nUnprocessed meat\n08.1.1\nUnprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004\n08.1.2\nMeat preparations as defined by Regulation (EC) No 853/2004\n08.2\nProcessed meat\n08.2.1\nNon-heat-treated processed meat\n08.2.2\nHeat-treated processed meat\n08.2.3\nCasings and coatings and decorations for meat\n08.2.4\nTraditionally cured meat products with specific provisions concerning nitrites and nitrates\n08.2.4.1\nTraditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)\n08.2.4.2\nTraditional 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).\n08.2.4.3\nOther 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)\n09.\nFish and fisheries products\n09.1\nUnprocessed fish and fisheries products\n09.1.1\nUnprocessed fish\n09.1.2\nUnprocessed molluscs and crustaceans\n09.2\nProcessed fish and fishery products including mollusks and crustaceans\n09.3\nFish roe\n10.\nEggs and egg products\n10.1\nUnprocessed eggs\n10.2\nProcessed eggs and egg products\n11.\nSugars, syrups, honey and table-top sweeteners\n11.1\nSugars and syrups as defined by Directive 2001/111/EC\n11.2\nOther sugars and syrups\n11.3\nHoney as defined in Directive 2001/110/EC\n11.4\nTable-top sweeteners\n11.4.1\nTable-top sweeteners in liquid form\n11.4.2\nTable-top sweeteners in powder form\n11.4.3\nTable-top sweeteners in tablets\n12.\nSalts, spices, soups, sauces, salads and protein products\n12.1\nSalt and salt substitutes\n12.1.1\nSalt\n12.1.2\nSalt substitutes\n12.2\nHerbs, spices, seasonings\n12.2.1\nHerbs and spices\n12.2.2\nSeasonings and condiments\n12.3\nVinegars\n12.4\nMustard\n12.5\nSoups and broths\n12.6\nSauces\n12.7\nSalads and savoury based sandwich spreads\n12.8\nYeast and yeast products\n12.9\nProtein products, excluding products covered in category 1.8\n13.\nFoods intended for particular nutritional uses as defined by Directive 2009/39/EC\n13.1\nFoods for infants and young children\n13.1.1\nInfant formulae as defined by Commission Directive 2006/141/EC\n13.1.2\nFollow-on formulae as defined by Directive 2006/141/EC\n13.1.3\nProcessed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC\n13.1.4\nOther foods for young children\n13.1.5\nDietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC and special formulae for infants\n13.1.5.1\nDietary foods for infants for special medical purposes and special formulae for infants\n13.1.5.2\nDietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC\n13.2\nDietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)\n13.3\nDietary 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)\n13.4\nFoods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009\n14.\nBeverages\n14.1\nNon-alcoholic beverages\n14.1.1\nWater, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters\n14.1.2\nFruit juices as defined by Directive 2001/112/EC and vegetable juices\n14.1.3\nFruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products\n14.1.4\nFlavoured drinks\n14.1.5\nCoffee, 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 products\n14.1.5.1\nCoffee, coffee extracts\n14.1.5.2\nOther\n14.2\nAlcoholic beverages, including alcohol-free and low-alcohol counterparts\n14.2.1\nBeer and malt beverages\n14.2.2\nWine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts\n14.2.3\nCider and perry\n14.2.4\nFruit wine and made wine\n14.2.5\nMead\n14.2.6\nSpirit drinks as defined in Regulation (EC) No 110/2008\n14.2.7\nAromatised wine-based products as defined by Regulation (EEC) No 1601/91\n14.2.7.1\nAromatised wines\n14.2.7.2\nAromatised wine-based drinks\n14.2.7.3\nAromatised wine-product cocktails\n14.2.8\nOther alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol\n15.\nReady-to-eat savouries and snacks\n15.1\nPotato-, cereal-, flour- or starch-based snacks\n15.2\nProcessed nuts\n16.\nDesserts excluding products covered in categories 1, 3 and 4\n17.\nFood supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council excluding food supplements for infants and young children\n17.1\nFood supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms\n17.2\nFood supplements supplied in a liquid form\n17.3\nFood supplements supplied in a syrup-type or chewable form\n18.\nProcessed foods not covered by categories 1 to 17, excluding foods for infants and young children\nPART E\nAUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES\nCategory number\nE-number\nName\nMaximum level (mg/l or mg/kg as appropriate)\nFootnotes\nRestrictions/exceptions\n0.\nFood additives permitted in all categories of foods\nE 290\nCarbon dioxide\nquantum satis\nE 938\nArgon\nquantum satis\nE 939\nHelium\nquantum satis\nE 941\nNitrogen\nquantum satis\nE 942\nNitrous oxide\nquantum satis\nE 948\nOxygen\nquantum satis\nE 949\nHydrogen\nquantum satis\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n10 000\n(1) (4) (57)\nonly 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 Annex\nE 551-559\nSilicon dioxide — silicates\n10 000\n(1) (57)\nonly 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 Annex\nE 459\nBeta-cyclodextrin\nquantum satis\nonly foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex\nE 551-559\nSilicon dioxide — silicates\nquantum satis\n(1)\nonly foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(57):\nThe 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 foods\n01\nDairy products and analogues\n01.1\nUnflavoured pasteurised and sterilised (including UHT) milk\nE 331\nSodium citrates\n4 000\nonly UHT goat milk\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nonly sterilised and UHT milk\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n01.2\nUnflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation\n01.3\nUnflavoured fermented milk products, heat-treated after fermentation\nGroup I\nAdditives\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly curdled milk\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n01.4\nFlavoured fermented milk products including heat-treated products\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nGroup III\nColours with combined maximum limit\n150\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced products or with no added sugar\nE 160b\nAnnatto, Bixin, Norbixin\n10\nE 160d\nLycopene\n30\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n300\n(1) (2)\nonly non-heat-treated dairy-based desserts\nE 297\nFumaric acid\n4 000\nonly fruit-flavoured desserts\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n3 000\n(1) (4)\nE 355-357\nAdipic acid — adipates\n1 000\nonly fruit-flavoured desserts\nE 363\nSuccinic acid\n6 000\nE 416\nKaraya gum\n6 000\nE 427\nCassia gum\n2 500\nE 432-436\nPolysorbates\n1 000\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\nE 475\nPolyglycerol esters of fatty acids\n2 000\nE 477\nPropane-1,2-diol esters of fatty acids\n5 000\nE 481-482\nStearoyl-2-lactylates\n5 000\nE 483\nStearyl tartrate\n5 000\nE 491-495\nSorbitan esters\n5 000\nE 950\nAcesulfame K\n350\nonly energy-reduced products or with no added sugar\nE 951\nAspartame\n1 000\nonly energy-reduced products or with no added sugar\nE 952\nCyclamic acid and its Na and Ca salts\n250\n(51)\nonly energy-reduced products or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n100\n(52)\nonly energy-reduced products or with no added sugar\nE 955\nSucralose\n400\nonly energy-reduced products or with no added sugar\nE 957\nThaumatin\n5\nonly as flavour enhancer\nE 959\nNeohesperidine DC\n50\nonly energy-reduced products or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\nonly energy-reduced products or with no added sugar\nE 961\nNeotame\n32\nonly energy-reduced products or with no added sugar\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n01.5\nDehydrated milk as defined by Directive 2001/114/EC\nGroup II\nColours at quantum satis\nquantum satis\nexcept unflavoured products\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 304\nFatty acid esters of ascorbic acid\nquantum satis\nE 310-320\nGallates, TBHQ and BHA\n200\n(1)\nonly milk powder for vending machines\nE 322\nLecithins\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 332\nPotassium citrates\nquantum satis\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nonly partly dehydrated milk with less than 28 % solids\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 500\n(1) (4)\nonly partly dehydrated milk with more than 28 % solids\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n2 500\n(1) (4)\nonly dried milk and dried skimmed milk\nE 392\nExtracts of rosemary\n200\n(41) (46)\nonly milk powder for vending machines\nE 392\nExtracts of rosemary\n30\n(46)\nonly dried milk for manufacturing of ice cream\nE 407\nCarrageenan\nquantum satis\nE 500(ii)\nSodium hydrogen carbonate\nquantum satis\nE 501(ii)\nPotassium hydrogen carbonate\nquantum satis\nE 509\nCalcium chloride\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n01.6\nCream and cream powder\n01.6.1\nUnflavoured pasteurised cream (excluding reduced fat creams)\nE 401\nSodium alginate\nquantum satis\nE 402\nPotassium alginate\nquantum satis\nE 407\nCarrageenan\nquantum satis\nE 466\nCarboxy methyl cellulose\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\n01.6.2\nUnflavoured live fermented cream products and substitute products with a fat content of less than 20 %\nE 406\nAgar\nquantum satis\nE 407\nCarrageenan\nquantum satis\nE 410\nLocust bean gum\nquantum satis\nE 412\nGuar gum\nquantum satis\nE 415\nXanthan gum\nquantum satis\nE 440\nPectins\nquantum satis\nE 460\nCellulose\nquantum satis\nE 466\nCarboxy methyl cellulose\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 1404\nOxidised starch\nquantum satis\nE 1410\nMonostarch phosphate\nquantum satis\nE 1412\nDistarch phosphate\nquantum satis\nE 1413\nPhosphated distarch phosphate\nquantum satis\nE 1414\nAcetylated distarch phosphate\nquantum satis\nE 1420\nAcetylated starch\nquantum satis\nE 1422\nAcetylated distarch adipate\nquantum satis\nE 1440\nHydroxy propyl starch\nquantum satis\nE 1442\nHydroxy propyl distarch phosphate\nquantum satis\nE 1450\nStarch sodium octenyl succinate\nquantum satis\nE 1451\nAcetylated oxidised starch\nquantum satis\n01.6.3\nOther creams\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nonly flavoured creams\nGroup III\nColours with combined maximum limit\n150\nonly flavoured creams\nE 234\nNisin\n10\nonly clotted cream\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nonly sterilised, pasteurised, UHT cream and whipped cream\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nonly sterilised cream and sterilised cream with reduced fat content\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n01.7\nCheese and cheese products\n01.7.1\nUnripened cheese excluding products falling in category 16\nGroup I\nAdditives\nexcept mozzarella, and unflavoured live fermented unripened cheese\nGroup II\nColours at quantum satis\nquantum satis\nonly flavoured unripened cheese\nGroup III\nColours with combined maximum limit\n150\nonly flavoured unripened cheese\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nE 234\nNisin\n10\nonly mascarpone\nE 260\nAcetic acid\nquantum satis\nonly mozzarella\nE 270\nLactic acid\nquantum satis\nonly mozzarella\nE 330\nCitric acid\nquantum satis\nonly mozzarella\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n2 000\n(1) (4)\nexcept mozzarella\nE 460(ii)\nPowdered cellulose\nquantum satis\nonly grated and sliced mozzarella\nE 575\nGlucono-delta-lactone\nquantum satis\nonly mozzarella\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n01.7.2\nRipened cheese\nE 1105\nLysozyme\nquantum satis\nE 120\nCochineal, Carminic acid, Carmines\n125\nonly red marbled cheese\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nonly sage Derby cheese\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly sage Derby cheese\nE 153\nVegetable carbon\nquantum satis\nonly morbier cheese\nE 160a\nCarotenes\nquantum satis\nonly ripened orange, yellow and broken-white cheese\nE 160b\nAnnatto, Bixin, Norbixin\n15\nonly ripened orange, yellow and broken-white cheese\nE 160b\nAnnatto, Bixin, Norbixin\n50\nonly red Leicester cheese\nE 160b\nAnnatto, Bixin, Norbixin\n35\nonly Mimolette cheese\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly ripened range, yellow and broken-white cheese\nE 163\nAnthocyanins\nquantum satis\nonly red marbled cheese\nE 170\nCalcium carbonate\nquantum satis\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly cheese, prepacked, sliced and cut; layered cheese and cheese with added foods\nE 200-203\nSorbic acid — sorbates\nquantum satis\nonly ripened products surface treatment\nE 234\nNisin\n12,5\n(29)\nE 235\nNatamycin\n1\n(8)\nonly surface treatment of hard, semi-hard and semi-soft cheese\nE 239\nHexamethylene tetramine\n25 mg/kg residual amount, expressed as formaldehyde\nonly Provolone cheese\nE 251-252\nNitrates\n150\n(30)\nonly hard, semi-hard and semi-soft cheese\nE 280-283\nPropionic acid — propionates\nquantum satis\nsurface treatment only\nE 460\nPowdered cellulose\nquantum satis\nonly sliced and grated ripened cheese\nE 500(ii)\nSodium hydrogen carbonate\nquantum satis\nonly sour milk cheese\nE 504\nMagnesium carbonates\nquantum satis\nE 509\nCalcium chloride\nquantum satis\nE 551-559\nSilicon dioxide — silicates\n10 000\n(1)\nonly sliced or grated cheese hard and semi-hard cheese\nE 575\nGlucono-delta-lactone\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(8):\nmg/dm2 surface, not present at a depth of 5 mm\n(29):\nThis substance may be present naturally in certain cheeses as a result of fermentation processes\n(30):\nIn the cheese milk or equivalent level if added after removal of whey and addition of water\n01.7.3\nEdible cheese rind\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\nquantum satis\nE 160d\nLycopene\n30\nE 180\nLitholrubine BK\nquantum satis\nE 160b\nAnnatto, Bixin, Norbixin\n20\n01.7.4\nWhey cheese\nGroup II\nColours at quantum satis\nquantum satis\nE 200-203\nSorbic acid — sorbates\n1 000\n(1), (2)\nonly cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods\nE 251-252\nNitrates\n150\n(30)\nonly cheese milk of hard, semi-hard and semi-soft cheese\nE 260\nAcetic acid\nquantum satis\nE 270\nLactic acid\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 460(ii)\nPowdered cellulose\nquantum satis\nonly grated and sliced cheese\nE 575\nGlucono-delta-lactone\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid.\n(30):\nIn the cheese milk or equivalent level if added after removal of whey and addition of water\n01.7.5\nProcessed cheese\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nonly flavoured processed cheese\nE 100\nCurcumin\n100\n(33)\nonly flavoured processed cheese\nE 102\nTartrazine\n100\n(33)\nonly flavoured processed cheese\nE 104\nQuinoline Yellow\n100\n(33)\nonly flavoured processed cheese\nE 110\nSunset Yellow FCF/Orange Yellow S\n100\n(33)\nonly flavoured processed cheese\nE 120\nCochineal, Carminic acid, Carmines\n100\n(33)\nonly flavoured processed cheese\nE 122\nAzorubine, Carmoisine\n100\n(33)\nonly flavoured processed cheese\nE 124\nPonceau 4R, Cochineal Red A\n100\n(33)\nonly flavoured processed cheese\nE 160e\nBeta-apo-8′-carotenal (C 30)\n100\n(33)\nonly flavoured processed cheese\nE 161b\nLutein\n100\n(33)\nonly flavoured processed cheese\nE 160d\nLycopene\n5\nonly flavoured processed cheese\nE 160a\nCarotenes\nquantum satis\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nE 160b\nAnnatto, Bixin, Norbixin\n15\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nE 234\nNisin\n12,5\n(29)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n20 000\n(1) (4)\nE 427\nCassia gum\n2 500\nE 551-559\nSilicon dioxide — silicates\n10 000\n(1)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(29):\nThis substance may be present naturally in certain cheeses as a result of fermentation processes\n(33):\nMaximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b\n01.7.6\nCheese products (excluding products falling in category 16)\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nonly flavoured unripened products\nGroup III\nColours with combined maximum limit\n100\nonly flavoured unripened products\nE 1105\nLysozyme\nquantum satis\nonly ripened products\nE 120\nCochineal, Carminic acid, Carmines\n125\nonly red marbled products\nE 160a\nCarotenes\nquantum satis\nonly ripened orange, yellow and broken-white products\nE 160b\nAnnatto, Bixin, Norbixin\n15\nonly ripened orange, yellow and broken-white products\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly ripened orange, yellow and broken-white products\nE 163\nAnthocyanins\nquantum satis\nonly red marbled products\nE 170\nCalcium carbonate\nquantum satis\nonly ripened products\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods\nE 200-203\nSorbic acid — sorbates\nquantum satis\nonly ripened products surface treatment\nE 234\nNisin\n12,5\n(29)\nonly ripened and processed products\nE 235\nNatamycin\n1 mg/dm2 surface (not present at a depth of 5 mm)\nonly surface treatment of hard, semi-hard and semi-soft products\nE 251-252\nNitrates\n150\n(30)\nonly hard, semi-hard and semi-soft ripened products\nE 280-283\nPropionic acid — propionates\nquantum satis\nonly ripened products surface treatment\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n2 000\n(1) (4)\nonly unripened products\nE 460\nPowdered cellulose\nquantum satis\nonly grated and sliced ripened products and unripened products\nE 504\nMagnesium carbonates\nquantum satis\nonly ripened products\nE 509\nCalcium chloride\nquantum satis\nonly ripened products\nE 551-559\nSilicon dioxide — silicates\n10 000\n(1)\nonly sliced or grated hard and semi-hard products\nE 575\nGlucono-delta-lactone\nquantum satis\nonly ripened products\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(29):\nThis substance may be present naturally in certain products as a result of fermentation processes\n(30):\nIn the cheese milk or equivalent level if added after removal of whey and addition of water\n01.8\nDairy analogues, including beverage whiteners\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nE 200-203\nSorbic acid — sorbates\nquantum satis\n(1) (2)\nonly cheese analogues (surface treatment only)\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly analogues of cheese based on protein\nE 251-252\nNitrates\n150\n(30)\nonly dairy-based cheese analogue\nE 280-283\nPropionic acid — propionates\nquantum satis\nonly cheese analogues (surface treatment only)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nonly whipped cream analogues\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n20 000\n(1) (4)\nonly processed cheese analogues\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n30 000\n(1) (4)\nonly beverage whiteners\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n50 000\n(1) (4)\nonly beverage whiteners for vending machines\nE 432-436\nPolysorbates\n5 000\n(1)\nonly milk and cream analogues\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nonly cream analogues\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n20 000\n(1)\nonly beverage whiteners\nE 475\nPolyglycerol esters of fatty acids\n5 000\nonly milk and cream analogues\nE 475\nPolyglycerol esters of fatty acids\n500\nonly beverage whiteners\nE 477\nPropane-1,2-diol esters of fatty acids\n1 000\nonly beverage whiteners\nE 477\nPropane-1,2-diol esters of fatty acids\n5 000\nonly milk and cream analogues\nE 481-482\nStearoyl-2-lactylates\n3 000\n(1)\nonly beverage whiteners\nE 491-495\nSorbitan esters\n5 000\n(1)\nonly milk and cream analogues; beverage whiteners\nE 551-559\nSilicon dioxide — silicates\n10 000\n(1)\nonly sliced or grated cheese analogues and processed cheese analogue; beverage whiteners\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(30):\nIn the cheese milk or equivalent level if added after removal of whey and addition of water\n02\nFats and oils and fat and oil emulsions\n02.1\nFats and oils essentially free from water (excluding anhydrous milkfat)\nE 100\nCurcumin\nquantum satis\nonly fats\nE 160a\nCarotenes\nquantum satis\nonly fats\nE 160b\nAnnatto, bixin, norbixin\n10\nonly fats\nE 270\nLactic acid\nquantum satis\nonly cooking and/or frying purposes or the preparation of gravy\nE 300\nAscorbic acid\nquantum satis\nonly cooking and/or frying purposes or the preparation of gravy\nE 304\nFatty acid esters of ascorbic acid\nquantum satis\nexcept virgin oils and olive oils\nE 306\nTocopherol-rich extract\nquantum satis\nexcept virgin oils and olive oils\nE 307\nAlpha-tocopherol\nquantum satis\nexcept virgin oils and olive oils\nE 307\nAlpha-tocopherol\n200\nonly refined olive oils, including olive pomace oil\nE 308\nGamma tocopherol\nquantum satis\nexcept virgin oils and olive oils\nE 309\nDelta-tocopherol\nquantum satis\nexcept virgin oils and olive oils\nE 310-320\nGallates, TBHQ and BHA, individually or in combination\n200\n(1) (41)\nonly 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 fat\nE 321\nButylated hydroxytoluene (BHT)\n100\n(41)\nonly 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 fat\nE 322\nLecithins\n30 000\nexcept virgin oils and olive oils\nE 330\nCitric acid\nquantum satis\nexcept virgin oils and olive oils\nE 331\nSodium citrates\nquantum satis\nexcept virgin oils and olive oils\nE 332\nPotassium citrates\nquantum satis\nexcept virgin oils and olive oils\nE 333\nCalcium citrates\nquantum satis\nexcept virgin oils and olive oils\nE 392\nExtracts of rosemary\n30\n(41) (46)\nonly 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 products\nE 392\nExtracts of rosemary\n50\n(41) (46)\nonly 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 oil\nE 471\nMono- and diglycerides of fatty acids\n10 000\nexcept virgin oils and olive oils\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\nquantum satis\nonly for cooking and/or frying purposes or for the preparation of gravy\nE 900\nDimethyl polysiloxane\n10\nonly oils and fats for frying\n(1):\nThe additives may be added individually or in combination\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n02.2\nFat and oil emulsions mainly of type water-in-oil\n02.2.1\nButter and concentrated butter and butter oil and anhydrous milkfat\nE 160a\nCarotenes\nquantum satis\nexcept butter from sheep and goats milk\nE 500\nSodium carbonates\nquantum satis\nonly soured cream butter\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n2 000\n(1) (4)\nonly soured cream butter\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n02.2.2\nOther fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions\nGroup I\nAdditives\nE 100\nCurcumin\nquantum satis\nexcluding reduced fat butter\nE 160a\nCarotenes\nquantum satis\nE 160b\nAnnatto, bixin, norbixin\n10\nexcluding reduced fat butter\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly fat emulsions (excluding butter) with a fat content of 60 % or more\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly fat emulsions with a fat content less than 60 %\nE 310-320\nGallates, TBHQ and BHA, individually or in combination\n200\n(1) (2)\nonly frying fat\nE 321\nButylated hydroxytoluene (BHT)\n100\nonly frying fat\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nonly spreadable fats\nE 385\nCalcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)\n100\nonly 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\nE 405\nPropane-1, 2-diol alginate\n3 000\nE 432-436\nPolysorbates\n10 000\n(1)\nonly fat emulsions for baking\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n10 000\n(1)\nonly fat emulsions for baking\nE 475\nPolyglycerol esters of fatty acids\n5 000\nE 476\nPolyglycerol polyricinoleate\n4 000\nonly 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 % fat\nE 477\nPropane-1,2-diol esters of fatty acids\n10 000\nonly fat emulsions for baking purposes\nE 479b\nThermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids\n5 000\nonly fat emulsions for frying purposes\nE 481-482\nStearoyl-2-lactylates\n10 000\n(1)\nE 491-495\nSorbitan esters\n10 000\n(1)\nE 551-559\nSilicon dioxide — silicates\n30 000\n(1)\nonly tin greasing products\nE 900\nDimethyl polysiloxane\n10\nonly oils and fats for frying\nE 959\nNeohesperidine DC\n5\nonly as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n02.3\nVegetable oil pan spray\nGroup I\nAdditives\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n30 000\n(1) (4)\nonly water-based emulsion sprays for coating baking tins\nE 392\nExtracts of rosemary\n50\n(41) (46)\nonly fats and oils for the professional manufacture of heat-treated foods\nE 551-559\nSilicon dioxide — silicates\n30 000\n(1)\nonly tin greasing products\nE 943a\nButane\nquantum satis\nonly vegetable oil pan spray (for professional use only) and water-based emulsion spray\nE 943b\nIsobutane\nquantum satis\nonly vegetable oil pan spray (for professional use only) and water-based emulsion spray\nE 944\nPropane\nquantum satis\nonly vegetable oil pan spray (for professional use only) and water-based emulsion spray\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n03\nEdible ices\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n150\n(25)\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced or with no added sugar\nE 160b\nAnnatto, Bixin, Norbixin\n20\nE 160d\nLycopene\n40\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nE 405\nPropane-1, 2-diol alginate\n3 000\nonly water-based edible ices\nE 427\nCassia gum\n2 500\nE 432-436\nPolysorbates\n1 000\n(1)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nE 477\nPropane-1,2-diol esters of fatty acids\n3 000\nE 491-495\nSorbitan esters\n500\n(1)\nE 901\nBeeswax, white and yellow\nquantum satis\nonly prepacked wafers containing ice cream\nE 950\nAcesulfame K\n800\nonly energy-reduced or with no added sugar\nE 951\nAspartame\n800\nonly energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n100\n(52)\nonly energy-reduced or with no added sugar\nE 955\nSucralose\n320\nonly energy-reduced or with no added sugar\nE 957\nThaumatin\n50\nonly energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n50\nonly energy-reduced or with no added sugar\nE 961\nNeotame\n26\nonly energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n800\n(11)b (49) (50)\nonly energy-reduced or with no added sugar\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(25):\nThe quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n04\nFruit and vegetables\n04.1\nUnprocessed fruit and vegetables\n04.1.1\nEntire fresh fruit and vegetables\nE 200-203\nSorbic acid — sorbates\n20\nonly surface treatment of unpeeled fresh citrus fruit\nE 220-228\nSulphur dioxide — sulphites\n10\n(3)\nonly table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly vacuum-packed sweetcorn\nE 445\nGlycerol esters of wood rosins\n50\nonly surface treatment of citrus fruit\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\nquantum satis\n(1)\nonly fresh fruits, surface treatment\nE 901\nBeeswax, white and yellow\nquantum satis\nonly surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts\nE 902\nCandelilla wax\nquantum satis\nonly surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts\nE 903\nCarnauba wax\n200\nonly surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts\nE 904\nShellac\nquantum satis\nonly surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts\nE 905\nMicrocrystalline wax\nquantum satis\nonly surface treatment of melons, papaya, mango, and avocado\nE 912\nMontan acid esters\nquantum satis\nonly surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple\nE 914\nOxidised polyethylene wax\nquantum satis\nonly surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple\n(1):\nThe additives may be added individually or in combination\n(3):\nMaximum 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\n04.1.2\nPeeled, cut and shredded fruit and vegetables\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly peeled potatoes\nE 220-228\nSulphur dioxide — sulphites\n300\n(3)\nonly onion, garlic and shallot pulp\nE 220-228\nSulphur dioxide — sulphites\n800\n(3)\nonly horseradish pulp\nE 296\nMalic acid\nquantum satis\nonly prepacked unprocessed and peeled potatoes only\nE 300\nAscorbic acid\nquantum satis\nonly refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes\nE 301\nSodium ascorbate\nquantum satis\nonly refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes\nE 302\nCalcium ascorbate\nquantum satis\nonly refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes\nE 330\nCitric acid\nquantum satis\nonly refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes\nE 331\nSodium citrates\nquantum satis\nonly refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes\nE 332\nPotassium citrates\nquantum satis\nonly refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes\nE 333\nCalcium citrates\nquantum satis\nonly refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes\n(3):\nMaximum 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\n04.1.3\nFrozen fruit and vegetables\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly white vegetables including mushrooms and white pulses\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly frozen and deep-frozen potatoes\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 302\nCalcium ascorbate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 332\nPotassium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\n(3):\nMaximum 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\n04.2\nProcessed fruit and vegetables\n04.2.1\nDried fruit and vegetables\nGroup I\nAdditives\nE 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion\nE 101\nRiboflavins\nquantum satis\nonly preserves of red fruit\nE 120\nCochineal, Carminic acid, Carmines\n200\n(34)\nonly preserves of red fruit\nE 122\nAzorubine, Carmoisine\n200\n(34)\nonly preserves of red fruit\nE 124\nPonceau 4R, Cochineal Red A\n200\n(34)\nonly preserves of red fruit\nE 129\nAllura Red AG\n200\n(34)\nonly preserves of red fruit\nE 131\nPatent Blue V\n200\n(34)\nonly preserves of red fruit\nE 133\nBrilliant Blue FCF\n200\n(34)\nonly preserves of red fruit\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nonly preserves of red fruit\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly preserves of red fruit\nE 150a-d\nCaramels\nquantum satis\nonly preserves of red fruit\nE 160a\nCarotenes\nquantum satis\nonly preserves of red fruit\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly preserves of red fruit\nE 162\nBeetroot Red, betanin\nquantum satis\nonly preserves of red fruit\nE 163\nAnthocyanins\nquantum satis\nonly preserves of red fruit\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly dried fruit\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly dried coconut\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly white vegetables, processed, including pulses\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly dried mushrooms\nE 220-228\nSulphur dioxide — sulphites\n150\n(3)\nonly dried ginger\nE 220-228\nSulphur dioxide — sulphites\n200\n(3)\nonly dried tomatoes\nE 220-228\nSulphur dioxide — sulphites\n400\n(3)\nonly white vegetables, dried\nE 220-228\nSulphur dioxide — sulphites\n500\n(3)\nonly dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs\nE 220-228\nSulphur dioxide — sulphites\n600\n(3)\nonly dried apples and pears\nE 220-228\nSulphur dioxide — sulphites\n1 000\n(3)\nonly dried bananas\nE 220-228\nSulphur dioxide — sulphites\n2 000\n(3)\nonly dried apricots, peaches, grapes, prunes, and figs\nE 907\nHydrogenated poly-1-decene\n2 000\nonly dried fruit as glazing agent\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(34):\nMaximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133\n04.2.2\nFruit and vegetables in vinegar, oil, or brine\nGroup I\nAdditives\nE 101\nRiboflavins\nquantum satis\nonly preserves of red fruit\nE 120\nCochineal, Carminic acid, Carmines\n200\n(34)\nonly preserves of red fruit\nE 122\nAzorubine, Carmoisine\n200\n(34)\nonly preserves of red fruit\nE 124\nPonceau 4R, Cochineal Red A\n200\n(34)\nonly preserves of red fruit\nE 129\nAllura Red AG\n200\n(34)\nonly preserves of red fruit\nE 131\nPatent Blue V\n200\n(34)\nonly preserves of red fruit\nE 133\nBrilliant Blue FCF\n200\n(34)\nonly preserves of red fruit\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nonly preserves of red fruit\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly preserves of red fruit\nE 150a-d\nCaramels\nquantum satis\nonly preserves of red fruit\nE 160a\nCarotenes\nquantum satis\nonly preserves of red fruit\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly preserves of red fruit\nE 162\nBeetroot Red, betanin\nquantum satis\nonly preserves of red fruit\nE 163\nAnthocyanins\nquantum satis\nonly preserves of red fruit\nE 101\nRiboflavins\nquantum satis\nonly vegetables (excluding olives)\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nonly vegetables (excluding olives)\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly vegetables (excluding olives)\nE 150a-d\nCaramels\nquantum satis\nonly vegetables (excluding olives)\nE 160a\nCarotenes\nquantum satis\nonly vegetables (excluding olives)\nE 162\nBeetroot Red, betanin\nquantum satis\nonly vegetables (excluding olives)\nE 163\nAnthocyanins\nquantum satis\nonly vegetables (excluding olives)\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n2 000\n(1) (2)\nonly vegetables (excluding olives)\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly olives and olive-based preparations\nE 210-213\nBenzoic acid — benzoates\n500\n(1) (2)\nonly olives and olive-based preparations\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nonly olives and olive-based preparations\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nexcept olives and golden peppers in brine\nE 220-228\nSulphur dioxide — sulphites\n500\n(3)\nonly golden peppers in brine\nE 579\nFerrous gluconate\n150\n(56)\nonly olives darkened by oxidation\nE 585\nFerrous lactate\n150\n(56)\nonly olives darkened by oxidation\nE 950\nAcesulfame K\n200\nonly sweet-sour preserves of fruit and vegetables\nE 951\nAspartame\n300\nonly sweet-sour preserves of fruit and vegetables\nE 954\nSaccharin and its Na, K and Ca salts\n160\n(52)\nonly sweet-sour preserves of fruit and vegetables\nE 955\nSucralose\n180\nonly sweet-sour preserves of fruit and vegetables\nE 959\nNeohesperidine DC\n100\nonly sweet-sour preserves of fruit and vegetables\nE 961\nNeotame\n10\nonly sweet-sour preserves of fruit and vegetables\nE 962\nSalt of aspartame-acesulfame\n200\n(11)a (49) (50)\nonly sweet-sour preserves of fruit and vegetables\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(34):\nMaximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(56):\nExpressed as Fe\n04.2.3\nCanned or bottled fruit and vegetables\nE 101\nRiboflavins\nquantum satis\nonly preserves of red fruit\nE 120\nCochineal, Carminic acid, Carmines\n200\n(34)\nonly preserves of red fruit\nE 122\nAzorubine, Carmoisine\n200\n(34)\nonly preserves of red fruit\nE 124\nPonceau 4R, Cochineal Red A\n200\n(34)\nonly preserves of red fruit\nE 129\nAllura Red AG\n200\n(34)\nonly preserves of red fruit\nE 131\nPatent Blue V\n200\n(34)\nonly preserves of red fruit\nE 133\nBrilliant Blue FCF\n200\n(34)\nonly preserves of red fruit\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nonly preserves of red fruit\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly preserves of red fruit\nE 150a-d\nCaramels\nquantum satis\nonly preserves of red fruit\nE 160a\nCarotenes\nquantum satis\nonly preserves of red fruit\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly preserves of red fruit\nE 162\nBeetroot Red, betanin\nquantum satis\nonly vegetables (excluding olives)\nE 163\nAnthocyanins\nquantum satis\nonly preserves of red fruit\nE 102\nTartrazine\n100\nonly processed mushy and garden peas (canned)\nE 133\nBrilliant Blue FCF\n20\nonly processed mushy and garden peas (canned)\nE 142\nGreen S\n10\nonly processed mushy and garden peas (canned)\nE 127\nErythrosine\n200\nonly cocktail cherries and candied cherries\nE 127\nErythrosine\n150\nonly bigareaux cherries in syrup and in cocktails\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly white vegetables, including pulses\nE 220-228\nSulphur dioxide — sulphites\n250\n(3)\nonly bottled, sliced lemon\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly bottled whiteheart cherries; vacuum-packed sweetcorn\nE 260\nAcetic acid\nquantum satis\nE 261\nPotassium acetate\nquantum satis\nE 262\nSodium acetates\nquantum satis\nE 263\nCalcium acetate\nquantum satis\nE 270\nLactic acid\nquantum satis\nE 296\nMalic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 302\nCalcium ascorbate\nquantum satis\nE 325\nSodium lactate\nquantum satis\nE 326\nPotassium lactate\nquantum satis\nE 327\nCalcium lactate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 332\nPotassium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 334\nTartaric acid (L(+)-)\nquantum satis\nE 335\nSodium tartrates\nquantum satis\nE 336\nPotassium tartrates\nquantum satis\nE 337\nSodium potassium tartrate\nquantum satis\nE 385\nCalcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)\n250\nonly pulses, legumes, mushrooms and artichokes\nE 410\nLocust bean gum\nquantum satis\nonly chestnuts in liquid\nE 412\nGuar gum\nquantum satis\nonly chestnuts in liquid\nE 415\nXanthan gum\nquantum satis\nonly chestnuts in liquid\nE 509\nCalcium chloride\nquantum satis\nE 512\nStannous chloride\n25\n(55)\nonly white asparagus\nE 575\nGlucono-delta-lactone\nquantum satis\nE 579\nFerrous gluconate\n150\n(56)\nonly olives darkened by oxidation\nE 585\nFerrous lactate\n150\n(56)\nonly olives darkened by oxidation\nE 900\nDimethyl polysiloxane\n10\nE 950\nAcesulfame K\n350\nonly fruit energy-reduced or with no added sugar\nE 951\nAspartame\n1 000\nonly fruit energy-reduced or with no added sugar\nE 952\nCyclamic acid and its Na and Ca salts\n1 000\n(51)\nonly fruit energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n200\n(52)\nonly fruit energy-reduced or with no added sugar\nE 955\nSucralose\n400\nonly fruit energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n50\nonly fruit energy-reduced or with no added sugar\nE 961\nNeotame\n32\nonly fruit energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\nonly fruit energy-reduced or with no added sugar\n(3):\nMaximum 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\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(34):\nMaximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(55):\nExpressed as Sn\n(56):\nExpressed as Fe\n04.2.4\nFruit and vegetable preparations, excluding products covered by 5.4\n04.2.4.1\nFruit and vegetable preparations excluding compote\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nonly mostarda di frutta\nGroup III\nColours with combined maximum limit\n200\nonly mostarda di frutta\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks\nE 101\nRiboflavins\nquantum satis\nonly preserves of red fruit\nE 120\nCochineal, Carminic acid, Carmines\n200\n(34)\nonly preserves of red fruit\nE 122\nAzorubine, Carmoisine\n200\n(34)\nonly preserves of red fruit\nE 124\nPonceau 4R, Cochineal Red A\n200\n(34)\nonly preserves of red fruit\nE 129\nAllura Red AG\n200\n(34)\nonly preserves of red fruit\nE 131\nPatent Blue V\n200\n(34)\nonly preserves of red fruit\nE 133\nBrilliant Blue FCF\n200\n(34)\nonly preserves of red fruit\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nonly preserves of red fruit\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly preserves of red fruit\nE 150a-d\nCaramels\nquantum satis\nonly preserves of red fruit\nE 160a\nCarotenes\nquantum satis\nonly preserves of red fruit\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly preserves of red fruit\nE 162\nBeetroot Red, betanin\nquantum satis\nonly vegetables (excluding olives)\nE 163\nAnthocyanins\nquantum satis\nonly preserves of red fruit\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled\nE 210-213\nBenzoic acid — benzoates\n500\n(1) (2)\nonly seaweed preparations, olives and olive-based preparations\nE 210-213\nBenzoic acid — benzoates\n2 000\n(1) (2)\nonly cooked red beet\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nonly olive-based preparations\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly processed white vegetables and mushrooms\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly rehydrated dried fruit and lychees, mostarda di frutta\nE 220-228\nSulphur dioxide — sulphites\n300\n(3)\nonly onion, garlic and shallot pulp\nE 220-228\nSulphur dioxide — sulphites\n800\n(3)\nonly horseradish pulp\nE 220-228\nSulphur dioxide — sulphites\n800\n(3)\nonly jellying fruit extract, liquid pectin for sale to the final consumer\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n800\n(1) (4)\nonly fruit preparations\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n4 000\n(1) (4)\nonly glazings for vegetable products\nE 405\nPropane-1, 2-diol alginate\n5 000\nE 481-482\nStearoyl-2-lactylates\n2 000\n(1)\nonly mostarda di frutta\nE 950\nAcesulfame K\n350\nonly energy-reduced\nE 951\nAspartame\n1 000\nonly energy-reduced\nE 952\nCyclamic acid and its Na and Ca salts\n250\n(51)\nonly energy-reduced\nE 954\nSaccharin and its Na, K and Ca salts\n200\n(52)\nonly energy-reduced\nE 955\nSucralose\n400\nonly energy-reduced\nE 959\nNeohesperidine DC\n50\nonly energy-reduced\nE 961\nNeotame\n32\nonly energy-reduced\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\nonly energy-reduced\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(34):\nMaximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n04.2.4.2\nCompote, excluding products covered by category 16\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 302\nCalcium ascorbate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 332\nPotassium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 440\nPectins\nquantum satis\nonly fruit compote other than apple\nE 509\nCalcium chloride\nquantum satis\nonly fruit compote other than apple\n04.2.5\nJam, jellies and marmalades and similar products\n04.2.5.1\nExtra jam and extra jelly as defined by Directive 2001/113/EC\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced jams, jellies, marmalades or with no added sugar\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nonly low-sugar and similar low calorie or sugar-free products, mermeladas\nE 210-213\nBenzoic acid — benzoates\n500\n(1) (2)\nonly low-sugar and similar low calorie or sugar-free products, mermeladas\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly jams, jellies and mermelades made with sulphited fruit\nE 270\nLactic acid\nquantum satis\nE 296\nMalic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 327\nCalcium lactate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 334\nTartaric acid (L(+)-)\nquantum satis\nE 335\nSodium tartrates\nquantum satis\nE 350\nSodium malates\nquantum satis\nE 440\nPectins\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 950\nAcesulfame K\n1 000\nonly energy-reduced jams jellies and marmalades\nE 951\nAspartame\n1 000\nonly energy-reduced jams jellies and marmalades\nE 952\nCyclamic acid and its Na and Ca salts\n1 000\nonly energy-reduced jams jellies and marmalades\nE 954\nSaccharin and its Na, K and Ca salts\n200\n(51)\nonly energy-reduced jams jellies and marmalades\nE 955\nSucralose\n400\n(52)\nonly energy-reduced jams jellies and marmalades\nE 959\nNeohesperidine DC\n50\nonly energy-reduced jams jellies and marmalades\nE 961\nNeotame\n32\nonly energy-reduced jams jellies and marmalades\nE 961\nNeotame\n2\nonly energy-reduced jams jellies and marmalades, as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)b (49) (50)\nonly energy-reduced jams jellies and marmalades\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n04.2.5.2\nJam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced or with no added sugar\nE 100\nCurcumin\nquantum satis\nexcept chestnut purée\nE 104\nQuinoline Yellow\n100\n(31)\nexcept chestnut purée\nE 110\nSunset Yellow FCF/Orange Yellow S\n100\n(31)\nexcept chestnut purée\nE 120\nCochineal, Carminic acid, Carmines\n100\n(31)\nexcept chestnut purée\nE 124\nPonceau 4R, Cochineal Red A\n100\n(31)\nexcept chestnut purée\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nexcept chestnut purée\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nexcept chestnut purée\nE 142\nGreen S\n100\n(31)\nexcept chestnut purée\nE 150a-d\nCaramels\nquantum satis\nexcept chestnut purée\nE 160a\nCarotenes\nquantum satis\nexcept chestnut purée\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nexcept chestnut purée\nE 160d\nLycopene\n10\n(31)\nexcept chestnut purée\nE 161b\nLutein\n100\n(31)\nexcept chestnut purée\nE 162\nBeetroot Red, betanin\nquantum satis\nexcept chestnut purée\nE 163\nAnthocyanins\nquantum satis\nexcept chestnut purée\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nonly low-sugar and similar low calorie or sugar-free products, spreads, mermeladas\nE 210-213\nBenzoic acid — benzoates\n500\n(1) (2)\nonly low-sugar and similar low calorie or sugar-free products, mermeladas\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly jams, jellies and marmalades made with sulphited fruit\nE 270\nLactic acid\nquantum satis\nE 296\nMalic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 327\nCalcium lactate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 334\nTartaric acid (L(+)-)\nquantum satis\nE 335\nSodium tartrates\nquantum satis\nE 350\nSodium malates\nquantum satis\nE 400-404\nAlginic acid — alginates\n10 000\n(32)\nE 406\nAgar\n10 000\n(32)\nE 407\nCarrageenan\n10 000\n(32)\nE 410\nLocust bean gum\n10 000\n(32)\nE 412\nGuar gum\n10 000\n(32)\nE 415\nXanthan gum\n10 000\n(32)\nE 418\nGellan gum\n10 000\n(32)\nE 440\nPectins\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 493\nSorbitan monolaurate\n25\nonly jelly marmalade\nE 509\nCalcium chloride\nquantum satis\nE 524\nSodium hydroxide\nquantum satis\nE 900\nDimethyl polysiloxane\n10\nE 950\nAcesulfame K\n1 000\nonly energy-reduced jams, jellies and marmalades\nE 951\nAspartame\n1 000\nonly energy-reduced jams, jellies and marmalades\nE 952\nCyclamic acid and its Na and Ca salts\n1 000\n(51)\nonly energy-reduced jams, jellies and marmalades\nE 954\nSaccharin and its Na, K and Ca salts\n200\n(52)\nonly energy-reduced jams, jellies and marmalades\nE 955\nSucralose\n400\nonly energy-reduced jams, jellies and marmalades\nE 959\nNeohesperidine DC\n50\nonly energy-reduced jams, jellies and marmalades\nE 959\nNeohesperidine DC\n5\nonly fruit jellies as flavour enhancer\nE 961\nNeotame\n32\nonly energy-reduced jams, jellies and marmalades\nE 961\nNeotame\n2\nonly energy-reduced jams jellies and marmalades, as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)b (49) (50)\nonly energy-reduced jams, jellies and marmalades\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(31):\nMaximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b\n(32):\nMaximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418\n04.2.5.3\nOther similar fruit or vegetable spreads\nGroup II\nColours at quantum satis\nexcept crème de pruneaux\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced or with no added sugar\nE 100\nCurcumin\nquantum satis\nexcept crème de pruneaux\nE 104\nQuinoline Yellow\n100\n(31)\nexcept crème de pruneaux\nE 110\nSunset Yellow FCF/Orange Yellow S\n100\n(31)\nexcept crème de pruneaux\nE 120\nCochineal, Carminic acid, Carmines\n100\n(31)\nexcept crème de pruneaux\nE 124\nPonceau 4R, Cochineal Red A\n100\n(31)\nexcept crème de pruneaux\nE 142\nGreen S\n100\n(31)\nexcept crème de pruneaux\nE 160d\nLycopene\n10\n(31)\nexcept crème de pruneaux\nE 161b\nLutein\n100\n(31)\nexcept crème de pruneaux\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nother fruit-based spreads, mermeladas\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 500\n(1) (2)\nonly marmelada\nE 210-213\nBenzoic acid — benzoates\n500\n(1) (2)\nother fruit-based spreads, mermeladas\nE 210-213\nBenzoic acid — benzoates\n1 000\n(1) (2)\nonly dulce de membrillo\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nE 270\nLactic acid\nquantum satis\nE 296\nMalic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 327\nCalcium lactate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 334\nTartaric acid (L(+)-)\nquantum satis\nE 335\nSodium tartrates\nquantum satis\nE 350\nSodium malates\nquantum satis\nE 400-404\nAlginic acid — alginates\n10 000\n(32)\nE 406\nAgar\n10 000\n(32)\nE 407\nCarrageenan\n10 000\n(32)\nE 410\nLocust bean gum\n10 000\n(32)\nE 412\nGuar gum\n10 000\n(32)\nE 415\nXanthan gum\n10 000\n(32)\nE 418\nGellan gum\n10 000\n(32)\nE 440\nPectins\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 509\nCalcium chloride\nquantum satis\nE 524\nSodium hydroxide\nquantum satis\nE 900\nDimethyl polysiloxane\n10\nE 950\nAcesulfame K\n1 000\nonly dried-fruit-based sandwich spreads, energy-reduced or with no added sugar\nE 951\nAspartame\n1 000\nonly dried-fruit-based sandwich spreads, energy-reduced or with no added sugar\nE 952\nCyclamic acid and its Na and Ca salts\n500\n(51)\nonly dried-fruit-based sandwich spreads, energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n200\n(52)\nonly dried-fruit-based sandwich spreads, energy-reduced or with no added sugar\nE 955\nSucralose\n400\nonly dried-fruit-based sandwich spreads, energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n50\nonly dried-fruit-based sandwich spreads, energy-reduced or with no added sugar\nE 961\nNeotame\n32\nonly dried-fruit-based sandwich spreads, energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)b (49) (50)\nonly dried-fruit-based sandwich spreads, energy-reduced or with no added sugar\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(31):\nMaximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b\n(32):\nMaximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418\n04.2.5.4\nNut butters and nut spreads\nGroup I\nAdditives\nE 310-320\nGallates, TBHQ and BHA\n200\n(1) (41)\nonly processed nuts\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1), (4)\nonly spreadable fats excluding butter\nE 392\nExtracts of rosemary\n200\n(41) (46)\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n04.2.6\nProcessed potato products\nGroup I\nAdditives\nE 100\nCurcumin\nquantum satis\nonly dried potato granules and flakes\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly potato dough and pre-fried potato slices\nE 220-228\nSulphur dioxide — sulphites\n400\n(3)\nonly dehydrated potatoes products\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nE 310-320\nGallates, TBHQ and BHA\n25\n(1)\nonly dehydrated potatoes\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nincluding pre-fried frozen en deep-frozen potatoes\nE 392\nExtracts of rosemary\n200\n(46)\nonly dehydrated potatoes products\nE 426\nSoybean hemicellulose\n10 000\nonly prepacked processed potato products\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(46):\nAs the sum of carnosol and carnosic acid\n05\nConfectionery\n05.1\nCocoa and Chocolate products as covered by Directive 2000/36/EC\nGroup I\nAdditives\nonly energy-reduced or with no added sugar\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced or with no added sugar\nE 170\nCalcium carbonate\n70 000\n(*)\nE 322\nLecithins\nquantum satis\nE 330\nCitric acid\n5 000\nE 334\nTartaric acid (L(+)-)\n5 000\nE 414\nGum arabic (acacia gum)\nquantum satis\nas glazing agent only\nE 422\nGlycerol\nquantum satis\nE 440\nPectins\nquantum satis\nas glazing agent only\nE 442\nAmmonium phosphatides\n10 000\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 476\nPolyglycerol polyricinoleate\n5 000\nE 492\nSorbitan tristearate\n10 000\nE 500-504\nCarbonates\n70 000\n(*)\nE 524-528\nHydroxides\n70 000\n(*)\nE 530\nMagnesium oxide\n70 000\n(*)\nE 901\nBeeswax, white and yellow\nquantum satis\nas glazing agent only\nE 902\nCandelilla wax\nquantum satis\nas glazing agent only\nE 903\nCarnauba wax\n500\nas glazing agent only\nE 904\nShellac\nquantum satis\nas glazing agent only\nE 950\nAcesulfame K\n500\nonly energy-reduced or with no added sugar\nE 951\nAspartame\n2 000\nonly energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n500\n(52)\nonly energy-reduced or with no added sugar\nE 955\nSucralose\n800\nonly energy-reduced or with no added sugar\nE 957\nThaumatin\n50\nonly energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n100\nonly energy-reduced or with no added sugar\nE 961\nNeotame\n65\nonly energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n500\n(11)a (49) (50)\nonly energy-reduced or with no added sugar\n(*)\nE 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n05.2\nOther confectionery including breath freshening microsweets\nGroup I\nAdditives\nThe 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.\nE425 may not be used in jelly confectionery\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n300\n(25)\nexcept candied fruit and vegetables\nGroup III\nColours with combined maximum limit\n200\nonly candied fruit and vegetables\nGroup IV\nPolyols\nquantum satis\nonly with no added sugar\nGroup IV\nPolyols\nquantum satis\nonly starch-based confectionery energy-reduced or with no added sugar\nGroup IV\nPolyols\nquantum satis\nonly cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar\nGroup IV\nPolyols\nquantum satis\nonly cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar\nGroup IV\nPolyols\nquantum satis\nonly for crystallised fruit, energy-reduced or with no added sugar\nE 160d\nLycopene\n30\nE 173\nAluminium\nquantum satis\nonly external coating of sugar confectionery for the decoration of cakes and pastries\nE 174\nSilver\nquantum satis\nonly external coating of confectionery\nE 175\nGold\nquantum satis\nonly external coating of confectionery\nE 200-219\nSorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates\n1 500\n(1) (2) (5)\nexcept candied, crystallised or glacé fruit and vegetables\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nonly candied, crystallised or glacé fruit and vegetables\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly candied, crystallised or glacé fruit, vegetables, angelica and citrus peel\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly glucose syrup-based confectionery (carry over from the glucose syrup only)\nE 297\nFumaric acid\n1 000\nonly sugar confectionery\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nonly sugar confectionery, except candied fruit\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n800\n(1) (4)\nonly candied fruit\nE 405\nPropane-1, 2-diol alginate\n1 500\nonly sugar confectionery\nE 426\nSoybean hemicellulose\n10 000\nonly jelly confectionery, except jelly mini-cups\nE 432-436\nPolysorbates\n1 000\n(1)\nonly sugar confectionery\nE 442\nAmmonium phosphatides\n10 000\nonly cocoa-based confectionery\nE 459\nBeta-cyclodextrin\nquantum satis\nonly foods in tablet and coated tablet form\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\nonly sugar confectionery\nE 475\nPolyglycerol esters of fatty acids\n2 000\nonly sugar confectionery\nE 476\nPolyglycerol polyricinoleate\n5 000\nonly cocoa-based confectionery\nE 477\nPropane-1,2-diol esters of fatty acids\n5 000\nonly sugar confectionery\nE 481-482\nStearoyl-2-lactylates\n5 000\n(1)\nonly sugar confectionery\nE 491-495\nSorbitan esters\n5 000\n(1)\nonly sugar confectionery\nE 492\nSorbitan tristearate\n10 000\nonly cocoa-based confectionery\nE 520-523\nAluminium sulphates\n200\n(1) (38)\nonly candied, crystallised or glacé fruit and vegetables\nE 551-559\nSilicon dioxide — silicates\nquantum satis\n(1)\nsurface treatment only\nE 900\nDimethyl polysiloxane\n10\nE 901\nBeeswax, white and yellow\nquantum satis\nas glazing agent only\nE 902\nCandelilla wax\nquantum satis\nas glazing agent only\nE 903\nCarnauba wax\n500\nas glazing agent only\nE 904\nShellac\nquantum satis\nas glazing agent only\nE 905\nMicrocrystalline wax\nquantum satis\nsurface treatment only\nE 907\nHydrogenated poly-1-decene\n2 000\nonly as glazing agent for sugar confectionery\nE 950\nAcesulfame K\n500\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 951\nAspartame\n2 000\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n500\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 955\nSucralose\n800\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 957\nThaumatin\n50\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n100\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 961\nNeotame\n65\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n500\n(11)a\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 950\nAcesulfame K\n500\nonly energy-reduced tablet form confectionery\nE 955\nSucralose\n200\nonly energy-reduced tablet form confectionery\nE 961\nNeotame\n15\nonly energy-reduced tablet form confectionery\nE 950\nAcesulfame K\n1 000\nonly cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar\nE 951\nAspartame\n1 000\nonly cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar\nE 952\nCyclamic acid and its Na and Ca salts\n500\n(51)\nonly cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n200\n(52)\nonly cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar\nE 955\nSucralose\n400\nonly cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n50\nonly cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar\nE 961\nNeotame\n32\nonly cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)b (49) (50)\nonly cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar\nE 950\nAcesulfame K\n1 000\nonly starch-based confectionery energy-reduced or with no added sugar\nE 951\nAspartame\n2 000\nonly starch-based confectionery energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n300\n(52)\nonly starch-based confectionery energy-reduced or with no added sugar\nE 955\nSucralose\n1 000\nonly starch-based confectionery energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n150\nonly starch-based confectionery energy-reduced or with no added sugar\nE 961\nNeotame\n65\nonly starch-based confectionery energy-reduced or with no added sugar\nE 961\nNeotame\n2\nonly starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)a (49) (50)\nonly starch-based confectionery energy-reduced or with no added sugar\nE 950\nAcesulfame K\n500\nonly confectionery with no added sugar\nE 951\nAspartame\n1 000\nonly confectionery with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n500\n(52)\nonly confectionery with no added sugar\nE 955\nSucralose\n1 000\nonly confectionery with no added sugar\nE 957\nThaumatin\n50\nonly confectionery with no added sugar\nE 959\nNeohesperidine DC\n100\nonly confectionery with no added sugar\nE 961\nNeotame\n32\nonly confectionery with no added sugar\nE 962\nSalt of aspartame-acesulfame\n500\n(11)a (49) (50)\nonly confectionery with no added sugar\nE 950\nAcesulfame K\n2 500\nonly breath-freshening micro-sweets, with no added sugar\nE 951\nAspartame\n6 000\nonly breath-freshening micro-sweets, with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n3 000\n(52)\nonly breath-freshening micro-sweets, with no added sugar\nE 955\nSucralose\n2 400\nonly breath-freshening micro-sweets, with no added sugar\nE 959\nNeohesperidine DC\n400\nonly breath-freshening micro-sweets, with no added sugar\nE 961\nNeotame\n200\nonly breath-freshening micro-sweets, with no added sugar\nE 961\nNeotame\n3\nonly breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n2 500\n(11)a (49) (50)\nonly breath-freshening micro-sweets, with no added sugar\nE 951\nAspartame\n2 000\nonly strongly flavoured freshening throat pastilles with no added sugar\nE 955\nSucralose\n1 000\nonly strongly flavoured freshening throat pastilles with no added sugar\nE 961\nNeotame\n65\nonly strongly flavoured freshening throat pastilles with no added sugar\nE 1204\nPullulan\nquantum satis\nonly breath freshening microsweets in the form of films\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(5):\nE 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(25):\nThe quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l\n(38):\nExpressed as aluminium\n05.3\nChewing gum\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n300\n(25)\nGroup IV\nPolyols\nquantum satis\nonly with no added sugar\nE 160d\nLycopene\n300\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 500\n(1) (2)\nE 297\nFumaric acid\n2 000\nE 310-321\nGallates, TBHQ, BHA and BHT\n400\n(1)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\nquantum satis\n(1) (4)\nE 392\nExtracts of rosemary\n200\n(46)\nE 405\nPropane-1, 2-diol alginate\n5 000\nE 416\nKaraya gum\n5 000\nE 432-436\nPolysorbates\n5 000\n(1)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n10 000\n(1)\nE 475\nPolyglycerol esters of fatty acids\n5 000\nE 477\nPropane-1,2-diol esters of fatty acids\n5 000\nE 481-482\nStearoyl-2-lactylates\n2 000\n(1)\nE 491-495\nSorbitan esters\n5 000\n(1)\nE 551\nSilicon dioxide\nquantum satis\nsurface treatment only\nE 552\nCalcium silicate\nquantum satis\nsurface treatment only\nE 553a\nMagnesium silicate\nquantum satis\nsurface treatment only\nE 553b\nTalc\nquantum satis\nE 650\nZinc acetate\n1 000\nE 900\nDimethyl polysiloxane\n100\nE 901\nBeeswax, white and yellow\nquantum satis\nas glazing agent only\nE 902\nCandelilla wax\nquantum satis\nas glazing agent only\nE 903\nCarnauba wax\n1 200\n(47)\nas glazing agent only\nE 904\nShellac\nquantum satis\nas glazing agent only\nE 905\nMicrocrystalline wax\nquantum satis\nsurface treatment only\nE 907\nHydrogenated poly-1-decene\n2 000\nas glazing agent only\nE 927b\nCarbamide\n30 000\nonly with no added sugar\nE 950\nAcesulfame K\n800\n(12)\nonly with added sugar or polyols, as flavour enhancer\nE 951\nAspartame\n2 500\n(12)\nonly with added sugar or polyols, as flavour enhancer\nE 959\nNeohesperidine DC\n150\n(12)\nonly with added sugar or polyols, as flavour enhancer\nE 957\nThaumatin\n10\n(12)\nonly with added sugar or polyols, as flavour enhancer\nE 961\nNeotame\n3\n(12)\nonly with added sugar or polyols, as flavour enhancer\nE 950\nAcesulfame K\n2 000\nonly with no added sugar\nE 951\nAspartame\n5 500\nonly with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n1 200\n(52)\nonly with no added sugar\nE 955\nSucralose\n3 000\nonly with no added sugar\nE 957\nThaumatin\n50\nonly with no added sugar\nE 959\nNeohesperidine DC\n400\nonly with no added sugar\nE 961\nNeotame\n250\nonly with no added sugar\nE 962\nSalt of aspartame-acesulfame\n2 000\n(11)a (49) (50)\nonly with no added sugar\nE 1518\nGlyceryl triacetate (triacetin)\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(12):\nIf 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\n(25):\nThe quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l\n(46):\nAs the sum of carnosol and carnosic acid\n(47):\nThe maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III\n05.4\nDecorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n500\nonly decorations, coatings and sauces, except fillings\nGroup III\nColours with combined maximum limit\n300\n(25)\nonly fillings\nGroup IV\nPolyols\nquantum satis\nonly decorations, coatings and fillings with not added sugar\nGroup IV\nPolyols\nquantum satis\nonly sauces\nE 160b\nAnnatto, Bixin, Norbixin\n20\nonly decorations and coatings\nE 160d\nLycopene\n30\nexcept red coating of hard-sugar coated chocolate confectionery\nE 160d\nLycopene\n200\nonly red coating of hard-sugar coated chocolate confectionery\nE 173\nAluminium\nquantum satis\nonly external coating of sugar confectionery for the decoration of cakes and pastries\nE 174\nSilver\nquantum satis\nonly decoration of chocolates\nE 175\nGold\nquantum satis\nonly decoration of chocolates\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)\nE 200-219\nSorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates\n1 500\n(1) (2) (5)\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly glucose syrup-based confectionery (carry over from the glucose syrup only)\nE 220-228\nSulphur dioxide — sulphites\n40\n(3)\nonly toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)\nE 220-228\nSulphur dioxide — sulphites\n100\n(3)\nonly fruit fillings for pastries\nE 297\nFumaric acid\n1 000\nE 297\nFumaric acid\n2 500\nonly fillings and toppings for fine bakery ware\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n3 000\n(1) (4)\nonly toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)\nE 355-357\nAdipic acid — adipates\n2 000\n(1)\nonly fillings and toppings for fine bakery ware\nE 392\nExtracts of rosemary\n100\n(41) (46)\nonly sauces\nE 405\nPropane-1, 2-diol alginate\n1 500\nE 405\nPropane-1, 2-diol alginate\n5 000\nonly fillings, toppings and coatings for fine bakery wares and desserts\nE 416\nKaraya gum\n5 000\nonly fillings, toppings and coatings for fine bakery wares and desserts\nE 426\nSoybean hemicellulose\n10 000\nonly jelly confectionery (other than jelly mini-cups)\nE 427\nCassia gum\n2 500\nonly fillings toppings and coatings for fine bakery wares and dessert\nE 432-436\nPolysorbates\n1 000\n(1)\nE 442\nAmmonium phosphatides\n10 000\nonly cocoa-based confectionery\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\nE 475\nPolyglycerol esters of fatty acids\n2 000\nE 476\nPolyglycerol polyricinoleate\n5 000\nonly cocoa-based confectionery\nE 477\nPropane-1,2-diol esters of fatty acids\n5 000\nE 477\nPropane-1,2-diol esters of fatty acids\n30 000\nonly whipped dessert toppings other than cream\nE 481-482\nStearoyl-2-lactylates\n5 000\n(1)\nE 491-495\nSorbitan esters\n5 000\n(1)\nE 492\nSorbitan tristearate\n10 000\nonly cocoa-based confectionery\nE 551-559\nSilicon dioxide — silicates\nquantum satis\nsurface treatment only\nE 900\nDimethyl polysiloxane\n10\nE 901\nBeeswax, white and yellow\nquantum satis\nas glazing agent only\nE 902\nCandelilla wax\nquantum satis\nas glazing agent only\nE 903\nCarnauba wax\n500\nas glazing agent only\nE 903\nCarnauba wax\n200\nas glazing agent only for small fine bakery wares, coated with chocolate\nE 904\nShellac\nquantum satis\nas glazing agent only\nE 905\nMicrocrystalline wax\nquantum satis\nsurface treatment only\nE 907\nHydrogenated poly-1-decene\n2 000\nas glazing agent only\nE 950\nAcesulfame K\n1 000\nonly starch-based confectionery energy-reduced or with no added sugar\nE 951\nAspartame\n2 000\nonly starch-based confectionery energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n300\n(52)\nonly starch-based confectionery energy-reduced or with no added sugar\nE 955\nSucralose\n1 000\nonly starch-based confectionery energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n150\nonly starch-based confectionery energy-reduced or with no added sugar\nE 961\nNeotame\n65\nonly starch-based confectionery energy-reduced or with no added sugar\nE 961\nNeotame\n2\nonly starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)a (49) (50)\nonly starch-based confectionery energy-reduced or with no added sugar\nE 950\nAcesulfame K\n500\nonly confectionery with no added sugar\nE 951\nAspartame\n1 000\nonly confectionery with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n500\n(52)\nonly confectionery with no added sugar\nE 955\nSucralose\n1 000\nonly confectionery with no added sugar\nE 957\nThaumatin\n50\nonly confectionery with no added sugar\nE 959\nNeohesperidine DC\n100\nonly confectionery with no added sugar\nE 961\nNeotame\n32\nonly confectionery with no added sugar\nE 962\nSalt of aspartame-acesulfame\n500\n(11)a (49) (50)\nonly confectionery with no added sugar\nE 950\nAcesulfame K\n500\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 951\nAspartame\n2 000\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n500\n(52)\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 955\nSucralose\n800\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 957\nThaumatin\n50\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n100\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 961\nNeotame\n65\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n500\n(11)a (49) (50)\nonly cocoa or dried fruit-based, energy-reduced or with no added sugar\nE 950\nAcesulfame-K\n350\nonly sauces\nE 951\nAspartame\n350\nonly sauces\nE 954\nSaccharin and its Na, K and Ca salts\n160\n(52)\nonly sauces\nE 955\nSucralose\n450\nonly sauces\nE 959\nNeohesperidine DC\n50\nonly sauces\nE 961\nNeotame\n12\nonly sauces\nE 961\nNeotame\n2\nonly sauces as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n350\n(11)b (49) (50)\nonly sauces\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(5):\nE 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(25):\nThe quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l\n06\nCereals and cereal products\n06.1\nWhole, broken, or flaked grain\nE 220-228\nSulphur dioxide — sulphites\n30\n(3)\nonly sago and pearl barley\nE 553b\nTalc\nquantum satis\nonly rice\n(3):\nMaximum 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\n06.2\nFlours and other milled products and starches\n06.2.1\nFlours\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n2 500\n(1) (4)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n20 000\n(1) (4)\nonly self-raising flour\nE 300\nAscorbic acid\nquantum satis\nE 920\nL-cysteine\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n06.2.2\nStarches\nGroup I\nAdditives\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nexcluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods\n(3):\nMaximum 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\n06.3\nBreakfast cereals\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nonly breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals\nGroup IV\nPolyols\nquantum satis\nonly breakfast cereals or cereal-based products, energy-reduced or with no added sugar\nE 120\nCochineal, Carminic acid, Carmines\n200\n(53)\nonly fruit-flavoured breakfast cereals\nE 150c\nAmmonia caramel\nquantum satis\nonly extruded puffed and or fruit-flavoured breakfast cereals\nE 160a\nCarotenes\nquantum satis\nonly extruded puffed and or fruit-flavoured breakfast cereals\nE 160b\nAnnatto, Bixin, Norbixin\n25\nonly extruded puffed and or fruit-flavoured breakfast cereals\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly extruded puffed and or fruit-flavoured breakfast cereals\nE 162\nBeetroot Red, betanin\n200\n(53)\nonly fruit-flavoured breakfast cereals\nE 163\nAnthocyanins\n200\n(53)\nonly fruit-flavoured breakfast cereals\nE 310-320\nGallates, TBHQ and BHA\n200\n(1) (13)\nonly pre-cooked cereals\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nE 475\nPolyglycerol esters of fatty acids\n10 000\nonly granola-type breakfast cereal\nE 481-482\nStearoyl-2-lactylates\n5 000\n(1)\nE 950\nAcesulfame K\n1 200\nonly breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar\nE 951\nAspartame\n1 000\nonly breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n100\n(52)\nonly breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar\nE 955\nSucralose\n400\nonly breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n50\nonly breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar\nE 961\nNeotame\n32\nonly breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)b (49) (50)\nonly breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(13):\nMaximum limit expressed on fat\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(53):\nE 120, E 162 and E 163 may be added individually or in combination\n06.4\nPasta\n06.4.1\nFresh pasta\nE 270\nLactic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 322\nLecithins\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 334\nTartaric acid (L(+)-)\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 575\nGlucono-delta-lactone\nquantum satis\n06.4.2\nDry pasta\nGroup I\nAdditives\nonly gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC\n06.4.3\nFresh pre-cooked pasta\nE 270\nLactic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 322\nLecithins\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 334\nTartaric acid (L(+)-)\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 575\nGlucono-delta-lactone\nquantum satis\n06.4.4\nPotato Gnocchi\nGroup I\nAdditives\nE 200-203\nSorbic acid — sorbates\n1 000\n(1)\n06.4.5\nFillings of stuffed pasta (ravioli and similar)\nGroup I\nAdditives\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n06.5\nNoodles\ngroup I\nAdditives\ngroup II\nColours at quantum satis\nquantum satis\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n2 000\n(1) (4)\nE 426\nSoybean hemicellulose\n10 000\nonly prepackaged ready to eat oriental noodles intended for retail sale\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n06.6\nBatters\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n500\nonly batters for coating\nE 160b\nAnnatto, Bixin, Norbixin\n20\nonly batters for coating\nE 160d\nLycopene\n30\nonly batters for coating\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n12 000\n(1) (4)\nE 900\nDimethyl polysiloxane\n10\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n06.7\nPre-cooked or processed cereals\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nonly polenta\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly semmelknödelteig\nE 310-320\nGallates, TBHQ and BHA\n200\n(1)\nonly pre-cooked cereals\nE 426\nSoybean hemicellulose\n10 000\nonly prepackaged ready to eat rice and rice products intended for retail sale\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nonly quick-cook rice\nE 472a\nAcetic acid esters of mono- and diglycerides of fatty acids\nquantum satis\nonly quick-cook rice\nE 481-482\nStearoyl-2-lactylates\n4 000\n(2)\nonly quick-cook rice\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n07\nBakery wares\n07.1\nBread and rolls\nGroup I\nAdditives\nexcept products in 7.1.1 and 7.1.2\nE 150a-d\nCaramels\nquantum satis\nonly malt bread\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale\nE 280-283\nPropionic acid — propionates\n3 000\n(1) (6)\nonly prepacked sliced bread and rye bread\nE 280-283\nPropionic acid — propionates\n2 000\n(1) (6)\nonly energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes\nE 280-283\nPropionic acid — propionates\n1 000\n(1) (6)\nonly prepacked bread\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n20 000\n(1) (4)\nonly soda bread\nE 481-482\nStearoyl-2-lactylates\n3 000\n(1)\nexcept products in 7.1.1 and 7.1.2\nE 483\nStearyl tartrate\n4 000\nexcept products in 7.1.1 and 7.1.2\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(6):\nPropionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice\n07.1.1\nBread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt\nE 260\nAcetic acid\nquantum satis\nE 261\nPotassium acetate\nquantum satis\nE 262\nSodium acetates\nquantum satis\nE 263\nCalcium acetate\nquantum satis\nE 270\nLactic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 302\nCalcium ascorbate\nquantum satis\nE 304\nFatty acid esters of ascorbic acid\nquantum satis\nE 322\nLecithins\nquantum satis\nE 325\nSodium lactate\nquantum satis\nE 326\nPotassium lactate\nquantum satis\nE 327\nCalcium lactate\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 472a\nAcetic acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 472d\nTartaric acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 472e\nMono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids\nquantum satis\nE 472f\nMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids\nquantum satis\n07.1.2\nPain courant français; Friss búzakenyér, fehér és félbarna kenyerek\nE 260\nAcetic acid\nquantum satis\nE 261\nPotassium acetate\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 262\nSodium acetates\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 263\nCalcium acetate\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 270\nLactic acid\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 302\nCalcium ascorbate\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 304\nFatty acid esters of ascorbic acid\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 322\nLecithins\nquantum satis\nE 325\nSodium lactate\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 326\nPotassium lactate\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 327\nCalcium lactate\nquantum satis\nonly Friss búzakenyér, fehér és félbarna kenyerek\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\n07.2\nFine bakery wares\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n200\n(25)\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced or with no added sugar\nE 160b\nAnnatto, Bixin, Norbixin\n10\nE 160d\nLycopene\n25\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly with a water activity of more than 0,65\nE 220-228\nSulphur dioxide — sulphites\n50\nonly dry biscuits\nE 280-283\nPropionic acid — propionates\n2 000\n(1) (6)\nonly prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65\nE 310-320\nGallates, TBHQ and BHA\n200\n(1)\nonly cake mixes\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n20 000\n(1) (4)\nE 392\nExtracts of rosemary\n200\n(41) (46)\nE 405\nPropane-1, 2-diol alginate\n2 000\nE 426\nSoybean hemicellulose\n10 000\nonly prepackaged fine bakery wares intended for retail sale\nE 432-436\nPolysorbates\n3 000\n(1)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n10 000\n(1)\nE 475\nPolyglycerol esters of fatty acids\n10 000\nE 477\nPropane-1,2-diol esters of fatty acids\n5 000\nE 481-482\nStearoyl-2-lactylates\n5 000\n(1)\nE 483\nStearyl tartrate\n4 000\nE 491-495\nSorbitan esters\n10 000\n(1)\nE 541\nSodium aluminium phosphate acidic\n1 000\n(38)\nonly scones and sponge wares\nE 901\nBeeswax, white and yellow\nquantum satis\nonly as glazing agents only for small products of fine bakery wares coated with chocolate\nE 902\nCandelilla wax\nquantum satis\nonly as glazing agents only for small products of fine bakery wares coated with chocolate\nE 903\nCarnauba wax\n200\nonly as glazing agents only for small products of fine bakery wares coated with chocolate\nE 904\nShellac\nquantum satis\nonly as glazing agents only for small products of fine bakery wares coated with chocolate\nE 950\nAcesulfame K\n2 000\nonly cornets and wafers, for ice-cream, with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n800\n(52)\nonly cornets and wafers, for ice-cream, with no added sugar\nE 955\nSucralose\n800\nonly cornets and wafers, for ice-cream, with no added sugar\nE 959\nNeohesperidine DC\n50\nonly cornets and wafers, for ice-cream, with no added sugar\nE 961\nNeotame\n60\nonly cornets and wafers, for ice-cream, with no added sugar\nE 950\nAcesulfame K\n2 000\nonly essoblaten — wafer paper\nE 951\nAspartame\n1 000\nonly essoblaten — wafer paper\nE 954\nSaccharin and its Na, K and Ca salts\n800\n(52)\nonly essoblaten — wafer paper\nE 955\nSucralose\n800\nonly essoblaten — wafer paper\nE 961\nNeotame\n60\nonly essoblaten — wafer paper\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)b (49) (50)\nonly essoblaten — wafer paper\nE 950\nAcesulfame K\n1 000\nonly fine bakery products for special nutritional uses\nE 951\nAspartame\n1 700\nonly fine bakery products for special nutritional uses\nE 952\nCyclamic acid and its Na and Ca salts\n1 600\n(51)\nonly fine bakery products for special nutritional uses\nE 954\nSaccharin and its Na, K and Ca salts\n170\n(52)\nonly fine bakery products for special nutritional uses\nE 955\nSucralose\n700\nonly fine bakery products for special nutritional uses\nE 959\nNeohesperidine DC\n150\nonly fine bakery products for special nutritional uses\nE 961\nNeotame\n55\nonly fine bakery products for special nutritional uses\nE 962\nSalt of aspartame-acesulfame\n1 000\n(11)a (49) (50)\nonly fine bakery products for special nutritional uses\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(6):\nPropionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(41):\nExpressed on fat basis\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(25):\nThe quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l\n(38):\nExpressed as aluminium\n(46):\nAs the sum of carnosol and carnosic acid\n08\nMeat\n08.1\nUnprocessed meat\n08.1.1\nUnprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004\nE 129\nAllura Red AG\nquantum satis\nonly for the purpose of health marking\nE 133\nBrilliant Blue FCF\nquantum satis\nonly for the purpose of health marking\nE 155\nBrown HT\nquantum satis\nonly for the purpose of health marking\n08.1.2\nMeat preparations as defined by Regulation (EC) No 853/2004\nE 120\nCochineal, Carminic acid, Carmines\n100\nonly 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 appearance\nE 129\nAllura Red AG\n25\nonly 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 appearance\nE 150a-d\nCaramels\nquantum satis\nonly 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 appearance\nE 220-228\nSulphur dioxide — sulphites\n450\n(1) (3)\nonly breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat\nE 220-228\nSulphur dioxide — sulphites\n450\n(1) (3)\nonly salsicha fresca, longaniza fresca, butifarra fresca\nE 261\nPotassium acetate\nquantum satis\nonly prepacked preparations of fresh minced meat\nE 262\nSodium acetates\nquantum satis\nonly prepacked preparations of fresh minced meat\nE 300\nAscorbic acid\nquantum satis\nonly gehakt and prepacked preparations of fresh minced meat\nE 301\nSodium ascorbate\nquantum satis\nonly gehakt and prepacked preparations of fresh minced meat\nE 302\nCalcium ascorbate\nquantum satis\nonly gehakt and prepacked preparations of fresh minced meat\nE 325\nSodium lactate\nquantum satis\nonly prepacked preparations of fresh minced meat\nE 326\nPotassium lactate\nquantum satis\nonly prepacked preparations of fresh minced meat\nE 330\nCitric acid\nquantum satis\nonly gehakt and prepacked preparations of fresh minced meat\nE 331\nSodium citrates\nquantum satis\nonly gehakt and prepacked preparations of fresh minced meat\nE 332\nPotassium citrates\nquantum satis\nonly gehakt and prepacked preparations of fresh minced meat\nE 333\nCalcium citrates\nquantum satis\nonly gehakt and prepacked preparations of fresh minced meat\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nonly 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 appearance\nE 553b\nTalc\nquantum satis\nonly surface treatment of sausages\n(1):\nThe additives may be added individually or in combination\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n08.2\nProcessed meat\n08.2.1\nNon-heat-treated processed meat\nGroup I\nAdditives\nE 100\nCurcumin\n20\nonly sausages\nE 100\nCurcumin\nquantum satis\nonly pasturmas\nE 101\nRiboflavins\nquantum satis\nonly pasturmas\nE 110\nSunset yellow FCF/Orange Yellow S\n135\nonly sobrasada\nE 120\nCochineal, Carminic acid, Carmines\n100\nonly sausages\nE 120\nCochineal, Carminic acid, Carmines\n200\nonly chorizo sausage/salchichon\nE 120\nCochineal, Carminic acid, Carmines\nquantum satis\nonly pasturmas\nE 124\nPonceau 4R, Cochineal Red A\n250\nonly chorizo sausage/salchichon\nE 124\nPonceau 4R, Cochineal Red A\n200\nonly sobrasada\nE 150a-d\nCaramels\nquantum satis\nonly sausages\nE 160a\nCarotenes\n20\nonly sausages\nE 160c\nPaprika extract, capsanthin, capsorubin\n10\nonly sausages\nE 162\nBeetroot Red, betanin\nquantum satis\nonly sausages\nE 200-219\nSorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates\nquantum satis\n(1) (2)\nonly surface treatment of dried meat products\nE 235\nNatamycin\n1\n(8)\nonly surface treatment of dried cured sausages\nE 249-250\nNitrites\n150\n(7)\nE 251-252\nNitrates\n150\n(7)\nE 315\nErythorbic acid\n500\nonly cured meat products and preserved meat products\nE 316\nSodium erythorbate\n500\nonly cured meat products and preserved meat products\nE 310-320\nGallates, TBHQ and BHA\n200\n(1) (13)\nonly dehydrated meat\nE 315\nErythorbic acid\n500\n(9)\nonly cured products and preserved products\nE 316\nSodium erythorbate\n500\n(9)\nonly cured products and preserved products\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nE 392\nExtracts of rosemary\n100\n(46)\nonly dried sausages\nE 392\nExtracts of rosemary\n150\n(41) (46)\nexcluding dried sausages\nE 392\nExtracts of rosemary\n150\n(46)\nonly dehydrated meat\nE 553b\nTalc\nquantum satis\nsurface treatment of sausages\nE 959\nNeohesperidine DC\n5\nas flavour enhancer only\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(7):\nMaximum amount that may be added during manufacturing\n(8):\nmg/dm2 surface, not present at a depth of 5 mm\n(9):\nE 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid\n(13):\nMaximum limit expressed on fat\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n08.2.2\nHeat-treated processed meat\nGroup I\nAdditives\nexcept foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben\nE 100\nCurcumin\n20\nonly sausages, pâtés and terrines\nE 120\nCochineal, Carminic acid, Carmines\n100\nonly sausages, pâtés and terrines\nE 129\nAllura Red AG\n25\nonly luncheon meat\nE 150a-d\nCaramels\nquantum satis\nonly sausages, pâtés and terrines\nE 160a\nCarotenes\n20\nonly sausages, pâtés and terrines\nE 160c\nPaprika extract, capsanthin, capsorubin\n10\nonly sausages, pâtés and terrines\nE 162\nBeetroot Red, betanin\nquantum satis\nonly sausages, pâtés and terrines\nE 200-203; 214-219\nSorbic acid — sorbates; p-hydroxybenzoates\n1 000\n(1) (2)\nonly pâté\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly aspic\nE 210-213\nBenzoic acid — benzoates\n500\n(1) (2)\nonly aspic\nE 249-250\nNitrites\n150\n(7) (59)\nExcept sterilised meat products (Fo > 3,00)\nE 249-250\nNitrites\n100\n(7) (58) (59)\nonly sterilised meat products (Fo > 3,00)\nE 300\nAscorbic acid\nquantum satis\nonly foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben\nE 301\nSodium ascorbate\nquantum satis\nonly foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben\nE 315\nErythorbic acid\n500\n(9)\nonly cured meat products and preserved meat products\nE 316\nSodium erythorbate\n500\n(9)\nonly cured meat products and preserved meat products\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nexcept foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben\nE 385\nCalcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)\n250\nonly libamáj, libamáj egészben, libamáj tömbben\nE 392\nExtracts of rosemary\n150\n(41) (46)\nexcluding dried sausages\nE 392\nExtracts of rosemary\n100\n(46)\nonly dried sausages\nE 392\nExtracts of rosemary\n150\n(46)\nOnly dehydrated meat\nE 427\nCassia gum\n1 500\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1), (41)\nexcept foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben\nE 481-482\nStearoyl-2-lactylates\n4 000\n(1)\nonly minced and diced canned meat products\nE 553b\nTalc\nquantum satis\nsurface treatment of sausages only\nE 959\nNeohesperidine DC\n5\nas flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(7):\nMaximum amount that may be added during manufacturing\n(9):\nE 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n(58):\nFo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)\n(59):\nNitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment\n08.2.3\nCasings and coatings and decorations for meat\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nexcept edible external coating of pasturmas\nGroup III\nColours with combined maximum limit\n500\nonly decorations and coatings except edible external coating of pasturmas\nGroup III\nColours with combined maximum limit\nquantum satis\nonly edible casings\nE 100\nCurcumin\nquantum satis\nonly edible external coating of pasturmas\nE 101\nRiboflavins\nquantum satis\nonly edible external coating of pasturmas\nE 120\nCochineal, Carminic acid, Carmines\nquantum satis\nonly edible external coating of pasturmas\nE 160b\nAnnatto, Bixin, Norbixin\n20\nE 160d\nLycopene\n500\nonly decorations and coatings except edible external coating of pasturmas\nE 160d\nLycopene\n30\nonly edible casings\nE 200-203\nSorbic acid — sorbates\nquantum satis\nonly collagen-based casings with water activity greater than 0,6\nE 200-203; 214-219\nSorbic acid — sorbates; p-hydroxybenzoates\n1 000\n(1) (2)\nonly jelly coatings of meat products (cooked, cured or dried)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n4 000\n(1) (4)\nonly glazings for meat\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n08.2.4\nTraditionally cured meat products with specific provisions concerning nitrites and nitrates\n08.2.4.1\nTraditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)\nE 249-250\nNitrites\n175\n(39)\nonly 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 cultures\nE 251-252\nNitrates\n250\n(39) (59)\nonly 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 cultures\nE 249-250\nNitrites\n100\n(39)\nonly 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 cultures\nE 251-252\nNitrates\n250\n(39) (59)\nonly 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 cultures\nE 249-250\nNitrites\n175\n(39)\nonly 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 activity\nE 251-252\nNitrates\n250\n(39) (59)\nonly 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 activity\nE 249-250\nNitrites\n50\n(39)\nonly cured tongue : Immersion cured for at least 4 days and pre-cooked\nE 251-252\nNitrates\n10\n(39) (59)\nonly cured tongue : Immersion cured for at least 4 days and pre-cooked\nE 249-250\nNitrites\n150\n(7)\nonly 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 weeks\nE 251-252\nNitrates\n300\n(7)\nonly 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 weeks\nE 249-250\nNitrites\n150\n(7)\nonly 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\nE 251-252\nNitrates\n250\n(7) (40) (59)\nonly 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.\nE 249-250\nNitrites\n50\n(39)\nonly 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\nE 251-252\nNitrates\n250\n(39)\nonly 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\n(7):\nMaximum added amount\n(39):\nMaximum residual amount, residue level at the end the production process\n(40):\nWithout added nitrites\n(59):\nNitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment\n08.2.4.2\nTraditional 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).\nE 249-250\nNitrites\n175\n(39)\nonly dry cured bacon and similar products Dry curing followed by maturation for at least 4 days\nE 251-252\nNitrates\n250\n(39) (59)\nonly dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days\nE 249-250\nNitrites\n100\n(39)\nonly dry cured ham and similar products: Dry curing followed by maturation for at least 4 days\nE 251-252\nNitrates\n250\n(39) (59)\nonly dry cured ham and similar products: Dry curing followed by maturation for at least 4 days\nE 251-252\nNitrates\n250\n(39) (59)\nonly 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 days\nE 249-250\nNitrites\n100\n(39)\nonly 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 month\nE 251-252\nNitrates\n250\n(39) (59)\nonly 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 months\nE 251-252\nNitrates\n250\n(39) (40) (59)\nonly 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 months\nE 249-250\nNitrites\n50\n(39)\nonly 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\nE 251-252\nNitrates\n250\n(39) (59)\nonly 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\n(39):\nMaximum residual amount, residue level at the end the production process\n(40):\nWithout added nitrites\n(59):\nNitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment\n08.2.4.3\nOther 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)\nE 249-250\nNitrites\n50\n(39)\nonly 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/maturation\nE 251-252\nNitrates\n250\n(39) (59)\nonly 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/maturation\nE 249-250\nNitrites\n50\n(39)\nonly jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours\nE 251-252\nNitrates\n10\n(39) (59)\nonly jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours\nE 251-252\nNitrates\n300\n(40) (7)\nonly rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7\nE 251-252\nNitrates\n250\n(40) (7) (59)\nonly Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days\nE 249-250\nNitrites\n180\n(7)\nonly 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 smoking\nE 251-252\nNitrates\n250\n(40) (7) (59)\nonly 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\n(7):\nMaximum added amount\n(39):\nMaximum residual amount, residue level at the end the production process\n(40):\nWithout added nitrites\n(59):\nNitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment\n09\nFish and fisheries products\n09.1\nUnprocessed fish and fisheries products\n09.1.1\nUnprocessed fish\nGroup IV\nPolyols\nquantum satis\nonly frozen and deep-frozen unprocessed fish for purposes other than sweetening\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 302\nCalcium ascorbate\nquantum satis\nE 315\nErythorbic acid\n1 500\n(9)\nonly frozen and deep-frozen fish with red skin\nE 316\nSodium erythorbate\n1 500\n(9)\nonly frozen and deep-frozen fish with red skin\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 332\nPotassium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nonly frozen and deep-frozen fish fillets\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(9):\nE 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid\n09.1.2\nUnprocessed molluscs and crustaceans\nGroup IV\nPolyols\nquantum satis\nonly frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening\nE 220-228\nSulphur dioxide — sulphites\n150\n(3) (10)\nonly fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units\nE 220-228\nSulphur dioxide — sulphites\n200\n(3) (10)\nonly crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units\nE 220-228\nSulphur dioxide — sulphites\n300\n(3) (10)\nonly crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 302\nCalcium ascorbate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 332\nPotassium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nonly frozen and deep-frozen molluscs and crustaceans\nE 385\nCalcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)\n(75)\nonly frozen and deep-frozen crustaceans\nE 586\n4-Hexylresorcinol\n2\n(42)\nonly in fresh, frozen or deep-frozen crustacean meat\n(1):\nThe additives may be added individually or in combination\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(10):\nMaximum limits in edible parts\n(42):\nAs a residue\n09.2\nProcessed fish and fishery products including molluscs and crustaceans\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nonly surimi and similar products and salmon substitutes\nGroup III\nColours with combined maximum limit\n500\nonly surimi and similar products and salmon substitutes\nE 100\nCurcumin\nquantum satis\nonly fish paste and crustacean paste\nE 101\nRiboflavins\nquantum satis\nonly fish paste and crustacean paste\nE 102\nTartrazine\n100\n(35)\nonly fish paste and crustacean paste\nE 104\nQuinoline Yellow\n100\n(35)\nonly fish paste and crustacean paste\nE 110\nSunset Yellow FCF/Orange Yellow S\n100\n(35)\nonly fish paste and crustacean paste\nE 120\nCochineal, Carminic acid, Carmines\n100\n(35)\nonly fish paste and crustacean paste\nE 122\nAzorubine, Carmoisine\n100\n(35)\nonly fish paste and crustacean paste\nE 124\nPonceau 4R, Cochineal Red A\n100\n(35)\nonly fish paste and crustacean paste\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nonly fish paste and crustacean paste\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly fish paste and crustacean paste\nE 142\nGreen S\n100\n(35)\nonly fish paste and crustacean paste\nE 150a-d\nCaramels\nquantum satis\nonly fish paste and crustacean paste\nE 151\nBrilliant Black BN, Black BN\n100\n(35)\nonly fish paste and crustacean paste\nE 153\nVegetable carbon\nquantum satis\nonly fish paste and crustacean paste\nE 160a\nCarotenes\nquantum satis\nonly fish paste and crustacean paste\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly fish paste and crustacean paste\nE 160e\nBeta-apo-8′-carotenal (C 30)\n100\n(35)\nonly fish paste and crustacean paste\nE 161b\nLutein\n100\n(35)\nonly fish paste and crustacean paste\nE 162\nBeetroot Red, betanin\nquantum satis\nonly fish paste and crustacean paste\nE 163\nAnthocyanins\nquantum satis\nonly fish paste and crustacean paste\nE 170\nCalcium carbonate\nquantum satis\nonly fish paste and crustacean paste\nE 171\nTitanium dioxide\nquantum satis\nonly fish paste and crustacean paste\nE 172\nIron oxides and hydroxides\nquantum satis\nonly fish paste and crustacean paste\nE 100\nCurcumin\n250\n(36)\nonly precooked crustacean\nE 101\nRiboflavins\nquantum satis\nonly precooked crustacean\nE 102\nTartrazine\n250\n(36)\nonly precooked crustacean\nE 110\nSunset Yellow FCF/Orange Yellow S\n250\n(36)\nonly precooked crustacean\nE 120\nCochineal, Carminic acid, Carmines\n250\n(36)\nonly precooked crustacean\nE 122\nAzorubine, Carmoisine\n250\n(36)\nonly precooked crustacean\nE 124\nPonceau 4R, Cochineal Red A\n250\n(36)\nonly precooked crustacean\nE 129\nAllura Red AG\n250\n(36)\nonly precooked crustacean\nE 140\nChlorophylls, Chlorophyllins\nquantum satis\nonly precooked crustacean\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly precooked crustacean\nE 142\nGreen S\n250\n(36)\nonly precooked crustacean\nE 150a-d\nCaramels\nquantum satis\nonly precooked crustacean\nE 151\nBrilliant Black BN, Black BN\n250\n(36)\nonly precooked crustacean\nE 153\nVegetable carbon\nquantum satis\nonly precooked crustacean\nE 155\nBrown HT\nquantum satis\nonly precooked crustacean\nE 160a\nCarotenes\nquantum satis\nonly precooked crustacean\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly precooked crustacean\nE 160e\nBeta-apo-8′-carotenal (C 30)\n250\n(36)\nonly precooked crustacean\nE 161b\nLutein\n250\n(36)\nonly precooked crustacean\nE 162\nBeetroot Red, betanin\nquantum satis\nonly precooked crustacean\nE 163\nAnthocyanins\nquantum satis\nonly precooked crustacean\nE 171\nTitanium dioxide\nquantum satis\nonly precooked crustacean\nE 100\nCurcumin\nquantum satis\nonly smoked fish\nE 101\nRiboflavins\nquantum satis\nonly smoked fish\nE 102\nTartrazine\n100\n(37)\nonly smoked fish\nE 110\nSunset Yellow FCF/Orange Yellow S\n100\n(37)\nonly smoked fish\nE 120\nCochineal, Carminic acid, Carmines\n100\n(37)\nonly smoked fish\nE 124\nPonceau 4R, Cochineal Red A\n100\n(37)\nonly smoked fish\nE 141\nCopper complexes of chlorophylls and chlorophyllins\nquantum satis\nonly smoked fish\nE 151\nBrilliant Black BN, Black BN\n100\n(37)\nonly smoked fish\nE 153\nVegetable carbon\nquantum satis\nonly smoked fish\nE 160a\nCarotenes\nquantum satis\nonly smoked fish\nE 160b\nAnnatto, Bixin, Norbixin\n10\nonly smoked fish\nE 160c\nPaprika extract, capsanthin, capsorubin\nquantum satis\nonly smoked fish\nE 160e\nBeta-apo-8′-carotenal (C 30)\n100\n(37)\nonly smoked fish\nE 171\nTitanium dioxide\nquantum satis\nE 172\nIron oxides and hydroxides\nquantum satis\nE 163\nAnthocyanins\nquantum satis\n(37)\nonly smoked fish\nE 160d\nLycopene\n10\nonly salmon substitute\nE 160d\nLycopene\n30\nonly fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\naspic\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n200\n(1) (2)\nonly salted, dried fish\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n2 000\n(1) (2)\nonly semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n6 000\nonly cooked Crangon crangon and Crangon vulgaris\nE 210-213\nBenzoic acid — benzoates\n1 000\n(1) (2)\nonly cooked crustaceans and molluscs\nE 220-228\nSulphur dioxide — sulphites\n50\n(3) (10)\nonly cooked crustaceans and cephalopods\nE 220-228\nSulphur dioxide — sulphites\n135\n(3) (10)\nonly cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units\nE 220-228\nSulphur dioxide — sulphites\n180\n(3) (10)\nonly cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units\nE 220-228\nSulphur dioxide — sulphites\n200\n(3)\nonly dried salted fish of the “Gadidae” species\nE 220-228\nSulphur dioxide — sulphites\n270\n(3) (10)\nonly cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units\nE 251-252\nNitrates\n500\nonly pickled herring and sprat\nE 315\nErythorbic acid\n1 500\n(9)\nonly preserved and semi-preserved fish products\nE 316\nSodium erythorbate\n1 500\n(9)\nonly preserved and semi-preserved fish products\nE 392\nExtracts of rosemary\n150\n(41) (46)\nE 950\nAcesulfame K\n200\nonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs\nE 951\nAspartame\n300\nonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs\nE 954\nSaccharin and its Na, K and Ca salts\n160\nonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs\nE 955\nSucralose\n120\nonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs\nE 959\nNeohesperidine DC\n30\nonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs\nE 961\nNeotame\n10\nonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs\nE 962\nSalt of aspartame-acesulfame\n200\n(11)a\nonly sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nonly canned crustaceans products; surimi and similar products\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nonly fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans\nE 385\nCalcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)\n75\nonly canned and bottled fish, crustaceans and molluscs\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(9):\nE 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid\n(10):\nMaximum limits in edible parts\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(35):\nMaximum 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\n(36):\nMaximum 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\n(37):\nMaximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n09.3\nFish roe\nGroup I\nAdditives\nonly processed fish roe\nGroup II\nColours at quantum satis\nquantum satis\nexcept Sturgeons’ eggs (Caviar)\nGroup III\nColours with combined maximum limit\n300\nexcept Sturgeons’ eggs (Caviar)\nE 123\nAmaranth\n30\nexcept Sturgeons’ eggs (Caviar)\nE 160d\nLycopene\n30\nexcept Sturgeons’ eggs (Caviar)\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n2 000\n(1) (2)\nonly semi-preserved fish products including fish roe products\nE 284\nBoric acid\n4 000\n(54)\nonly Sturgeons’ eggs (Caviar)\nE 285\nSodium tetraborate (borax)\n4 000\n(54)\nonly Sturgeons’ eggs (Caviar)\nE 315\nErythorbic acid\n1 500\n(9)\nonly preserved and semi-preserved fish products\nE 316\nSodium erythorbate\n1 500\n(9)\nonly preserved and semi-preserved fish products\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(9):\nE 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid\n(54):\nExpressed as boric acid\n10\nEggs and egg products\n10.1\nUnprocessed eggs\nThe 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 589/2008\n10.2\nProcessed eggs and egg products\nThe food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells\nGroup I\nAdditives\nE 1505\nTriethyl citrate\nquantum satis\nonly dried egg white\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly dehydrated and concentrated frozen and deep frozen egg products\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n5 000\n(1) (2)\nonly liquid egg (white, yolk or whole egg)\nE 234\nNisin\n6,25\nonly pasteurised liquid egg (white, yolk or whole egg)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n10 000\n(1) (4)\nonly liquid egg (white, yolk or whole egg)\nE 392\nExtracts of rosemary\n200\n(46)\nE 426\nSoybean hemicellulose\n10 000\nonly dehydrated and concentrated frozen and deep frozen egg products\nE 475\nPolyglycerol esters of fatty acids\n1 000\nE 520-523\nAluminium sulphates\n30\n(1) (38)\nonly egg white\nE 1505\nTriethyl citrate\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(38):\nExpressed as aluminium\n(46):\nAs the sum of carnosol and carnosic acid\n11\nSugars, syrups, honey and table-top sweeteners\n11.1\nSugars and syrups as defined by Directive 2001/111/EC\nE 220-228\nSulphur dioxide — sulphites\n10\n(3)\nonly sugars, except glucose syrup\nE 220-228\nSulphur dioxide — sulphites\n20\n(3)\nonly glucose syrup, whether or not dehydrated\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n10 000\n(4)\nonly dried powdered foods\nE 551-559\nSilicon dioxide — silicates\nquantum satis\n(1)\nonly foods in tablet and coated tablet form\nE 551-559\nSilicon dioxide — silicates\n10 000\n(1)\nonly dried powdered foods\n(1):\nThe additives may be added individually or in combination\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n11.2\nOther sugars and syrups\nGroup I\nAdditives\nE 220-228\nSulphur dioxide — sulphites\n40\n(3)\nE 220-228\nSulphur dioxide — sulphites\n70\n(3)\nonly treacle and molasses\n(3):\nMaximum 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\n11.3\nHoney as defined in Directive 2001/110/EC\n11.4\nTable-top sweeteners\n11.4.1\nTable-top sweeteners in liquid form\nGroup IV\nPolyols\nquantum satis\nE 950\nAcesulfame K\nquantum satis\nE 951\nAspartame\nquantum satis\nE 952\nCyclamic acid and its Na and Ca salts\nquantum satis\nE 954\nSaccharin and its Na, K and Ca salts\nquantum satis\nE 955\nSucralose\nquantum satis\nE 957\nThaumatin\nquantum satis\nE 959\nNeohesperidine DC\nquantum satis\nE 961\nNeotame\nquantum satis\nE 962\nSalt of aspartame-acesulfame\nquantum satis\nE 200-219\nSorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates\n500\n(1) (2)\nonly if the water content higher than 75 %\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 407\nCarrageenan\nquantum satis\nE 410\nLocust bean gum\nquantum satis\nE 412\nGuar gum\nquantum satis\nE 413\nTragacanth\nquantum satis\nE 414\nGum arabic (acacia gum)\nquantum satis\nE 415\nXanthan gum\nquantum satis\nE 418\nGellan gum\nquantum satis\nE 422\nGlycerol\nquantum satis\nE 440\nPectins\nquantum satis\nE 460(i)\nMicrocrystalline cellulose\nquantum satis\nE 463\nHydroxypropyl cellulose\nquantum satis\nE 464\nHydroxypropyl methyl cellulose\nquantum satis\nE 465\nEthyl methyl cellulose\nquantum satis\nE 466\nCarboxy methyl cellulose\nquantum satis\nE 500\nSodium carbonates\nquantum satis\nE 501\nPotassium carbonates\nquantum satis\nE 575\nGlucono-delta-lactone\nquantum satis\nE 640\nGlycine and its sodium salt\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n11.4.2\nTable-top sweeteners in powder form\nGroup IV\nPolyols\nquantum satis\nE 950\nAcesulfame K\nquantum satis\nE 951\nAspartame\nquantum satis\nE 952\nCyclamic acid and its Na and Ca salts\nquantum satis\nE 954\nSaccharin and its Na, K and Ca salts\nquantum satis\nE 955\nSucralose\nquantum satis\nE 957\nThaumatin\nquantum satis\nE 959\nNeohesperidine DC\nquantum satis\nE 961\nNeotame\nquantum satis\nE 962\nSalt of aspartame-acesulfame\nquantum satis\nE 327\nCalcium lactate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 336\nPotassium tartrates\nquantum satis\nE 341\nCalcium phosphates\nquantum satis\nE 407\nCarrageenan\nquantum satis\nE 410\nLocust bean gum\nquantum satis\nE 412\nGuar gum\nquantum satis\nE 413\nTragacanth\nquantum satis\nE 414\nGum arabic (acacia gum)\nquantum satis\nE 415\nXanthan gum\nquantum satis\nE 418\nGellan gum\nquantum satis\nE 440\nPectins\nquantum satis\nE 460\nCellulose\nquantum satis\nE 461\nMethyl cellulose\nquantum satis\nE 463\nHydroxypropyl cellulose\nquantum satis\nE 464\nHydroxypropyl methyl cellulose\nquantum satis\nE 465\nEthyl methyl cellulose\nquantum satis\nE 466\nCarboxy methyl cellulose\nquantum satis\nE 468\nCross-linked sodium carboxy methyl cellulose\n50 000\nE 500\nSodium carbonates\nquantum satis\nE 501\nPotassium carbonates\nquantum satis\nE 551-559\nSilicon dioxide — silicates\n10 000\n(1)\nE 575\nGlucono-delta-lactone\nquantum satis\nE 576\nSodium gluconate\nquantum satis\nE 577\nPotassium gluconate\nquantum satis\nE 578\nCalcium gluconate\nquantum satis\nE 640\nGlycine and its sodium salt\nquantum satis\nE 1200\nPolydextrose\nquantum satis\nE 1521\nPolyethylene glycol\nquantum satis\n(1):\nThe additives may be added individually or in combination\n11.4.3\nTable-top sweeteners in tablets\nGroup IV\nPolyols\nquantum satis\nE 950\nAcesulfame K\nquantum satis\nE 951\nAspartame\nquantum satis\nE 952\nCyclamic acid and its Na and Ca salts\nquantum satis\nE 954\nSaccharin and its Na, K and Ca salts\nquantum satis\nE 955\nSucralose\nquantum satis\nE 957\nThaumatin\nquantum satis\nE 959\nNeohesperidine DC\nquantum satis\nE 961\nNeotame\nquantum satis\nE 962\nSalt of aspartame-acesulfame\nquantum satis\nE 296\nMalic acid\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\nquantum satis\nE 334\nTartaric acid (L(+)-)\nquantum satis\nE 336\nPotassium tartrates\nquantum satis\nE 414\nGum arabic (acacia gum)\nquantum satis\nE 440\nPectins\nquantum satis\nE 460\nCellulose\nquantum satis\nE 460(i)\nMicrocrystalline cellulose\nquantum satis\nE 460(ii)\nPowdered cellulose\nquantum satis\nE 461\nMethyl cellulose\nquantum satis\nE 463\nHydroxypropyl cellulose\nquantum satis\nE 464\nHydroxypropyl methyl cellulose\nquantum satis\nE 465\nEthyl methyl cellulose\nquantum satis\nE 466\nCarboxy methyl cellulose\nquantum satis\nE 468\nCross-linked sodium carboxy methyl cellulose\n50 000\nE 470a\nSodium, potassium and calcium salts of fatty acids\nquantum satis\nE 470b\nMagnesium salts of fatty acids\nquantum satis\nE 471\nMono- and diglycerides of fatty acids\nquantum satis\nE 500\nSodium carbonates\nquantum satis\nE 501\nPotassium carbonates\nquantum satis\nE 551-559\nSilicon dioxide — silicates\nquantum satis\nE 575\nGlucono-delta-lactone\nquantum satis\nE 576\nSodium gluconate\nquantum satis\nE 577\nPotassium gluconate\nquantum satis\nE 578\nCalcium gluconate\nquantum satis\nE 640\nGlycine and its sodium salt\nquantum satis\nE 1200\nPolydextrose\nquantum satis\nE 1201\nPolyvinylpyrrolidone\nquantum satis\nE 1202\nPolyvinylpolypyrrolidone\nquantum satis\nE 1521\nPolyethylene glycol\nquantum satis\n12\nSalts, spices, soups, sauces, salads and protein products\n12.1\nSalt and salt substitutes\n12.1.1\nSalt\nE 170\nCalcium carbonate\nquantum satis\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n10 000\n(1) (4)\nE 535-538\nFerrocyanides\n20\n(1) (57)\nE 500\nSodium carbonates\nquantum satis\nE 504\nMagnesium carbonates\nquantum satis\nE 511\nMagnesium chloride\nquantum satis\nonly sea-salt\nE 530\nMagnesium oxide\nquantum satis\nE 551-559\nSilicon dioxide — silicates\n10 000\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(57):\nThe maximum level is expressed as anhydrous potassium ferrocyanide\n12.1.2\nSalt substitutes\nGroup I\nAdditives\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n10 000\n(1) (4)\nE 535-538\nFerrocyanides\n20\n(1) (57)\nE 551-559\nSilicon dioxide — silicates\n20 000\nE 620-625\nGlutamic acid — glutamates\nquantum satis\nE 626-635\nRibonucleotides\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(57):\nThe maximum level is expressed as anhydrous potassium ferrocyanide\n12.2\nHerbs, spices, seasonings\n12.2.1\nHerbs and spices\nE 220-228\nSulphur dioxide — sulphites\n150\n(3)\nonly cinnamon (Cinnamomum ceylanicum)\nE 460\nCellulose\nquantum satis\nonly when dried\nE 470a\nSodium, potassium and calcium salts of fatty acids\nquantum satis\nonly when dried\n(3):\nMaximum 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\n12.2.2\nSeasonings and condiments\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nonly seasonings, for example curry powder, tandoori\nGroup III\nColours with combined maximum limit\n500\nonly seasonings, for example curry powder, tandoori\nE 160d\nLycopene\n50\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nE 220-228\nSulphur dioxide — sulphites\n200\n(3)\nonly citrus-juice-based seasonings\nE 310-321\nGallates, TBHQ, BHA and BHT\n200\n(1) (13)\nE 392\nExtracts of rosemary\n200\n(41) (46)\nE 551-559\nSilicon dioxide — silicates\n30 000\n(1)\nonly seasoning\nE 620-625\nGlutamic acid — glutamates\nquantum satis\nE 626-635\nRibonucleotides\nquantum satis\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(13):\nMaximum limit expressed on fat\n(41):\nExpressed on fat basis\n(46):\nAs the sum of carnosol and carnosic acid\n12.3\nVinegars\nGroup I\nAdditives\nE 150a-d\nCaramels\nquantum satis\nE 220-228\nSulphur dioxide — sulphites\n170\n(3)\nonly fermentation vinegar\n(3):\nMaximum 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\n12.4\nMustard\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n300\nGroup IV\nPolyols\nquantum satis\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nE 220-228\nSulphur dioxide — sulphites\n250\n(3)\nexcluding Dijon mustard\nE 220-228\nSulphur dioxide — sulphites\n500\n(3)\nonly Dijon mustard\nE 392\nExtracts of rosemary\n100\n(41) (46)\nE 950\nAcesulfame K\n350\nE 951\nAspartame\n350\nE 954\nSaccharin and its Na, K and Ca salts\n320\n(52)\nE 955\nSucralose\n140\nE 959\nNeohesperidine DC\n50\nE 961\nNeotame\n12\nE 962\nSalt of aspartame-acesulfame\n350\n(11)b (49) (50)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(41):\nExpressed on fat basis\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(46):\nAs the sum of carnosol and carnosic acid\n12.5\nSoups and broths\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n50\nE 160d\nLycopene\n20\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n500\n(1) (2)\nonly liquid soups and broths (excluding canned)\nE 310-320\nGallates, TBHQ and BHA\n200\n(1) (13)\nonly dehydrated soups and broths\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n3 000\n(1) (4)\nE 363\nSuccinic acid\n5 000\nE 392\nExtracts of rosemary\n50\n(46)\nE 427\nCassia gum\n2 500\nonly dehydrated soups and broths\nE 432-436\nPolysorbates\n1 000\n(1)\nonly soups\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n2 000\n(1)\nE 900\nDimethyl polysiloxane\n10\nE 950\nAcesulfame K\n110\nonly energy-reduced soups\nE 951\nAspartame\n110\nonly energy-reduced soups\nE 954\nSaccharin and its Na, K and Ca salts\n110\n(52)\nonly energy-reduced soups\nE 955\nSucralose\n45\nonly energy-reduced soups\nE 959\nNeohesperidine DC\n50\nonly energy-reduced soups\nE 961\nNeotame\n5\nonly energy-reduced soups\nE 962\nSalt of aspartame-acesulfame\n110\n(11)b (49) (50)\nonly energy-reduced soups\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(13):\nMaximum limit expressed on fat\n(46):\nAs the sum of carnosol and carnosic acid\n12.6\nSauces\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nexcluding tomato-based sauces\nGroup III\nColours with combined maximum limit\n500\nincluding pickles, relishes, chutney and piccalilli; excluding tomato-based sauces\nGroup IV\nPolyols\nquantum satis\nE 160d\nLycopene\n50\nexcluding tomato-based sauces\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly emulsified sauces with a fat content of less than 60 %\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly emulsified sauces with a fat content of 60 % or more\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nonly emulsified sauces with a fat content of 60 % or more; non-emulsified sauces\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n2 000\n(1) (2)\nonly emulsified sauces with a fat content of less than 60 %\nE 210-213\nBenzoic acid — benzoates\n1 000\n(1) (2)\nonly emulsified sauces with a fat content of less than 60 %\nE 210-213\nBenzoic acid — benzoates\n500\n(1) (2)\nonly emulsified sauces with a fat content of 60 % or more\nE 310-320\nGallates, TBHQ and BHA\n200\n(1) (13)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nE 385\nCalcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)\n75\nonly emulsified sauces\nE 392\nExtracts of rosemary\n100\n(41) (46)\nE 427\nCassia gum\n2 500\nE 405\nPropane-1, 2-diol alginate\n8 000\nE 416\nKaraya gum\n10 000\nonly emulsified sauces\nE 426\nSoybean hemicellulose\n30 000\nonly emulsified sauces\nE 432-436\nPolysorbates\n5 000\n(1)\nonly emulsified sauces\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n10 000\n(1)\nE 476\nPolyglycerol polyricinoleate\n4 000\nonly dressings\nE 491-495\nSorbitan esters\n5 000\n(1)\nonly emulsified sauces\nE 950\nAcesulfame K\n350\nE 951\nAspartame\n350\nE 954\nSaccharin and its Na, K and Ca salts\n160\n(52)\nE 955\nSucralose\n450\nE 959\nNeohesperidine DC\n50\nE 961\nNeotame\n12\nE 961\nNeotame\n2\nonly as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n350\n(11)b (49) (50)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(41):\nExpressed on fat basis\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(13):\nMaximum limit expressed on fat\n(46):\nAs the sum of carnosol and carnosic acid\n12.7\nSalads and savoury-based sandwich spreads\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 500\n(1) (2)\nE 950\nAcesulfame K\n350\nonly Feinkostsalat\nE 951\nAspartame\n350\nonly Feinkostsalat\nE 954\nSaccharin and its Na, K and Ca salts\n160\n(52)\nonly Feinkostsalat\nE 955\nSucralose\n140\nonly Feinkostsalat\nE 959\nNeohesperidine DC\n50\nonly Feinkostsalat\nE 961\nNeotame\n12\nonly Feinkostsalat\nE 962\nSalt of aspartame-acesulfame\n350\n(11)b (49) (50)\nonly Feinkostsalat\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n12.8\nYeast and yeast products\nGroup I\nAdditives\nE 491-495\nSorbitan esters\nquantum satis\nonly dry yeast and yeast for baking\n12.9\nProtein products, excluding products covered in category 1.8\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n100\nonly meat and fish analogues based on vegetable proteins\nE 160d\nLycopene\n30\nonly meat and fish analogues based on vegetable proteins\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly analogues of meat, fish, crustaceans and cephalopods and cheese based on protein\nE 220-228\nSulphur dioxide — sulphites\n200\n(3)\nonly analogues of meat, fish, crustaceans and cephalopods\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly gelatine\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n20 000\n(1) (4)\nonly vegetable protein drinks\nE 959\nNeohesperidine DC\n5\nonly vegetable protein products, only as flavour enhancer\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n13\nFoods intended for particular nutritional uses as defined by Directive 2009/39/EC\n13.1\nFoods for infants and young children\nINTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES\nThe maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions\nE 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/EC\n13.1.1\nInfant formulae as defined by Directive 2006/141/EC\nNote: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used\nE 270\nLactic acid\nquantum satis\nonly L(+)-form\nE 304(i)\nL-ascorbyl palmitate\n10\nE 306\nTocopherol-rich extract\n10\n(16)\nE 307\nAlpha-tocopherol\n10\n(16)\nE 308\nGamma-tocopherol\n10\n(16)\nE 309\nDelta-tocopherol\n10\n(16)\nE 322\nLecithins\n1 000\n(14)\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\n2 000\n(43)\nE 332\nPotassium citrates\n(43)\nE 338\nPhosphoric acid\n1 000\n(4) (44)\nE 339\nSodium phosphates\n1 000\n(4) (15)\nE 340\nPotassium phosphates\n(4) (15)\nE 412\nGuar gum\n1 000\nonly where the liquid product contains partially hydrolysed proteins\nE 471\nMono- and diglycerides of fatty acids\n4 000\n(14)\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n7 500\n(14)\nonly when sold as powder\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n9 000\n(14)\nonly sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids\nE 473\nSucrose esters of fatty acids\n120\n(14)\nonly products containing hydrolysed proteins, peptides or amino acids\n(4):\nThe maximum level is expressed as P2O5\n(14):\nIf 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\n(15):\nE 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\n(16):\nE 306, E 307, E 308 and E 309 are authorised individually or in combination\n(43):\nE 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\n(44):\nIn conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC\n13.1.2\nFollow-on formulae as defined by Directive 2006/141/EC\nNote: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used\nE 270\nLactic acid\nquantum satis\nonly L(+)-form\nE 304(i)\nL-ascorbyl palmitate\n10\nE 306\nTocopherol-rich extract\n10\n(16)\nE 307\nAlpha-tocopherol\n10\n(16)\nE 308\nGamma-tocopherol\n10\n(16)\nE 309\nDelta-tocopherol\n10\n(16)\nE 322\nLecithins\n1 000\n(14)\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\n2 000\n(43)\nE 332\nPotassium citrates\nquantum satis\n(43)\nE 338\nPhosphoric acid\n(4) (44)\nE 339\nSodium phosphates\n1 000\n(4) (15)\nE 340\nPotassium phosphates\n(4) (15)\nE 407\nCarrageenan\n300\n(17)\nE 410\nLocust bean gum\n1 000\n(17)\nE 412\nGuar gum\n1 000\n(17)\nE 440\nPectins\n5 000\nonly acidified follow-on formulae\nE 471\nMono- and diglycerides of fatty acids\n4 000\n(14)\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n7 500\n(14)\nonly when sold as powder\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n9 000\n(14)\nonly when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids\nE 473\nSucrose esters of fatty acids\n120\n(14)\nonly products containing hydrolysed proteins, peptides or amino acids\n(4):\nThe maximum level is expressed as P2O5\n(14):\nIf 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\n(15):\nE 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\n(16):\nE 306, E 307, E 308 and E 309 are authorised individually or in combination\n(17):\nIf 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\n(43):\nE 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\n(44):\nIn conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC\n13.1.3\nProcessed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC\nE 170\nCalcium carbonate\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 260\nAcetic acid\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 261\nPotassium acetate\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 262\nSodium acetates\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 263\nCalcium acetate\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 270\nLactic acid\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only\nE 296\nMalic acid\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only\nE 300\nL-ascorbic acid\n200\n(18)\nonly fat-containing cereal-based foods including biscuits and rusks and baby foods\nE 301\nSodium L-ascorbate\n200\n(18)\nonly fat-containing cereal-based foods including biscuits and rusks and baby foods\nE 302\nCalcium L-ascorbate\n200\n(18)\nonly fat-containing cereal-based foods including biscuits and rusks and baby foods\nE 304(i)\nL-ascorbyl palmitate\n100\n(19)\nonly fat-containing cereal-based foods including biscuits and rusks and baby foods\nE 306\nTocopherol-rich extract\n100\n(19)\nonly fat-containing cereal-based foods including biscuits and rusks and baby foods\nE 307\nAlpha-tocopherol\n100\n(19)\nonly fat-containing cereal-based foods including biscuits and rusks and baby foods\nE 308\nGamma-tocopherol\n100\n(19)\nonly fat-containing cereal-based foods including biscuits and rusks and baby foods\nE 309\nDelta-tocopherol\n100\n(19)\nonly fat-containing cereal-based foods including biscuits and rusks and baby foods\nE 322\nLecithins\n10 000\nonly biscuits and rusks, cereal-based foods, baby foods\nE 325\nSodium lactate\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only\nE 326\nPotassium lactate\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only\nE 327\nCalcium lactate\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only\nE 330\nCitric acid\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 331\nSodium citrates\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 332\nPotassium citrates\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 333\nCalcium citrates\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 334\nTartaric acid (L(+)-)\n5 000\n(42)\nonly L(+)-form; only biscuits and rusks and baby foods\nE 335\nSodium tartrates\n5 000\n(42)\nonly L(+)-form; only biscuits and rusks and baby foods\nE 336\nPotassium tartrates\n5 000\n(42)\nonly L(+)-form; only biscuits and rusks and baby foods\nE 338\nPhosphoric acid\n1 000\n(4)\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 339\nSodium phosphates\n1 000\n(4) (20)\nonly cereals\nE 340\nPotassium phosphates\n1 000\n(4) (20)\nonly cereals\nE 341\nCalcium phosphates\n1 000\n(4) (20)\nonly cereals\nE 341\nCalcium phosphates\n1 000\n(4)\nonly in fruit-based desserts\nE 354\nCalcium tartrate\n5 000\n(42)\nonly L(+)-form; only biscuits and rusks\nE 400\nAlginic acid\n500\n(23)\nonly deserts and puddings\nE 401\nSodium alginate\n500\n(23)\nonly deserts and puddings\nE 402\nPotassium alginate\n500\n(23)\nonly deserts and puddings\nE 404\nCalcium alginate\n500\n(23)\nonly deserts and puddings\nE 410\nLocust bean gum\n10 000\n(21)\nonly processed cereal-based foods and baby foods\nE 412\nGuar gum\n10 000\n(21)\nonly processed cereal-based foods and baby foods\nE 414\nGum arabic (acacia gum)\n10 000\n(21)\nonly processed cereal-based foods and baby foods\nE 415\nXanthan gum\n10 000\n(21)\nonly processed cereal-based foods and baby foods\nE 440\nPectin\n10 000\n(21)\nonly processed cereal-based foods and baby foods\nE 410\nLocust bean gum\n20 000\n(21)\nonly gluten-free cereal-based foods\nE 412\nGuar gum\n20 000\n(21)\nonly gluten-free cereal-based foods\nE 414\nGum arabic (acacia gum)\n20 000\n(21)\nonly gluten-free cereal-based foods\nE 415\nXanthan gum\n20 000\n(21)\nonly gluten-free cereal-based foods\nE 440\nPectin\n20 000\n(21)\nonly gluten-free cereal-based foods\nE 450\nDiphosphates\n5 000\n(4) (42)\nonly biscuits and rusks\nE 471\nMono- and diglycerides of fatty acids\n5 000\n(22)\nonly biscuits and rusks, cereal-based foods, baby foods\nE 472a\nAcetic acid esters of mono- and diglycerides of fatty acids\n5 000\n(22)\nonly biscuits and rusks, cereal-based foods, baby foods\nE 472b\nLactic acid esters of mono- and diglycerides of fatty acids\n5 000\n(22)\nonly biscuits and rusks, cereal-based foods, baby foods\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n5 000\n(22)\nonly biscuits and rusks, cereal-based foods, baby foods\nE 500\nSodium carbonates\nquantum satis\nonly as rising agent\nE 501\nPotassium carbonates\nquantum satis\nonly as rising agent\nE 503\nAmmonium carbonates\nquantum satis\nonly as rising agent\nE 507\nHydrochloric acid\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 524\nSodium hydroxide\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 525\nPotassium hydroxide\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 526\nCalcium hydroxide\nquantum satis\nonly processed cereal-based foods and baby foods, only for pH adjustment\nE 551\nSilicon dioxide\n2 000\nonly Dry cereals\nE 575\nGlucono-delta-lactone\n5 000\n(42)\nonly biscuits and rusks\nE 920\nL-cysteine\n1 000\nonly biscuits for infants and young children\nE 1404\nOxidized starch\n50 000\nonly processed cereal-based foods and baby foods\nE 1410\nMonostarch phosphate\n50 000\nonly processed cereal-based foods and baby foods\nE 1412\nDistarch phosphate\n50 000\nonly processed cereal-based foods and baby foods\nE 1413\nPhosphated distarch phosphate\n50 000\nonly processed cereal-based foods and baby foods\nE 1414\nAcetylated distarch phosphate\n50 000\nonly processed cereal-based foods and baby foods\nE 1420\nAcetylated starch\n50 000\nonly processed cereal-based foods and baby foods\nE 1422\nAcetylated distarch adipate\n50 000\nonly processed cereal-based foods and baby foods\nE 1450\nStarch sodium octenyl succinate\n50 000\nonly processed cereal-based foods and baby foods\nE 1451\nAcetylated oxidised starch\n50 000\nonly processed cereal-based foods and baby foods\nE 300\nAscorbic acid\n300\n(18)\nonly fruit — and vegetable based drinks, juices and baby foods\nE 301\nSodium ascorbate\n300\n(18)\nonly fruit — and vegetable based drinks, juices and baby foods\nE 302\nCalcium ascorbate\n300\n(18)\nonly fruit — and vegetable based drinks, juices and baby foods\nE 333\nCalcium citrates\nquantum satis\nonly low sugar fruit-based products\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(18):\nE 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid\n(19):\nE 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination\n(20):\nE 339, E 340 and E 341 are authorised individually or in combination\n(21):\nE 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination\n(22):\nE 471, E 472a, E 472b and E 472c are authorised individually or in combination\n(23):\nE 400, E 401, E 402 and E 404 are authorised individually or in combination\n(42):\nAs a residue\n13.1.4\nOther foods for young children\nNote: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used\nE 270\nLactic acid\nquantum satis\nonly L(+)-form\nE 304(i)\nL-ascorbyl palmitate\n100\n(19)\nE 306\nTocopherol-rich extract\n100\n(19)\nE 307\nAlpha-tocopherol\n100\n(19)\nE 308\nGamma-tocopherol\n100\n(19)\nE 309\nDelta-tocopherol\n100\n(19)\nE 322\nLecithins\n10 000\n(14)\nE 330\nCitric acid\nquantum satis\nE 331\nSodium citrates\n2 000\nE 332\nPotassium citrates\nE 338\nPhosphoric acid\n(1) (4)\nE 339\nSodium phosphates\n1 000\n(1) (4) (15)\nE 340\nPotassium phosphates\n1 000\n(1) (4) (15)\nE 407\nCarrageenan\n300\nE 410\nLocust bean gum\n10 000\n(21)\nE 412\nGuar gum\n10 000\n(21)\nE 414\nGum arabic (acacia gum)\n10 000\n(21)\nE 415\nXanthan gum\n10 000\n(21)\nE 440\nPectins\n5 000\n(21)\nE 471\nMono- and diglycerides of fatty acids\n4 000\n(14)\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n7 500\n(14)\nonly when sold as powder\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n9 000\n(14)\nonly when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids\nE 473\nSucrose esters of fatty acids\n120\n(14)\nonly in products containing hydrolysed proteins, peptides or amino acids\nE 500\nSodium carbonates\nquantum satis\nE 501\nPotassium carbonates\nquantum satis\nE 503\nAmmonium carbonates\nquantum satis\nE 507\nHydrochloric acid\nquantum satis\nonly for pH adjustment\nE 524\nSodium hydroxide\nquantum satis\nonly for pH adjustment\nE 525\nPotassium hydroxide\nquantum satis\nonly for pH adjustment\nE 1404\nOxidized starch\n50 000\nE 1410\nMonostarch phosphate\n50 000\nE 1412\nDistarch phosphate\n50 000\nE 1413\nPhosphated distarch phosphate\n50 000\nE 1414\nAcetylated distarch phosphate\n50 000\nE 1420\nAcetylated starch\n50 000\nE 1422\nAcetylated distarch adipate\n50 000\nE 1450\nStarch sodium octenyl succinate\n50 000\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(14):\nIf 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\n(15):\nE 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\n(16):\nE 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination\n(21):\nE 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination\n13.1.5\nDietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants\n13.1.5.1\nDietary foods for infants for special medical purposes and special formulae for infants\nThe additives of categories 13.1.1 and 13.1.2 are applicable\nE 170\nCalcium carbonate\nquantum satis\nE 304(i)\nL-ascorbyl palmitate\n100\nE 331\nSodium citrates\nquantum satis\nE 332\nPotassium citrates\nquantum satis\nE 333\nCalcium citrates\nquantum satis\nE 338\nPhosphoric acid\n1 000\n(1) (4)\nonly for pH adjustment\nE 339\nSodium phosphates\n1 000\n(1) (4) (20)\nE 340\nPotassium phosphates\n1 000\n(1) (4) (20)\nE 341\nCalcium phosphates\n1 000\n(1) (4) (20)\nE 401\nSodium alginate\n1 000\nFrom four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding\nE 405\nPropane-1, 2-diol alginate\n200\nFrom 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism\nE 410\nLocust bean gum\n10 000\nFrom birth onwards in products for reduction of gastro-oesophageal reflux\nE 412\nGuar gum\n10 000\nFrom birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids\nE 415\nXanthan gum\n1 200\nFrom 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 metabolism\nE 440\nPectins\n10 000\nFrom birth onwards in products used in case of gastro-intestinal disorders\nE 466\nCarboxy methyl cellulose\n10 000\nFrom birth onwards in products for the dietary management of metabolic disorders\nE 471\nMono- and diglycerides of fatty acids\n5 000\nFrom birth onwards in specialised diets, particularly those devoid of proteins\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n7 500\nonly when sold as powder; From birth onwards\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n9 000\nonly when sold as liquid; From birth onwards\nE 473\nSucrose esters of fatty acids\n120\nonly products containing hydrolysed proteins, peptides and amino acids\nE 500\nSodium carbonates\nquantum satis\nonly as rising agent\nE 501\nPotassium carbonates\nquantum satis\nonly as rising agent\nE 507\nHydrochloric acid\nquantum satis\nonly as rising agent\nE 524\nSodium hydroxide\nquantum satis\nonly for pH adjustment\nE 525\nPotassium hydroxide\nquantum satis\nonly for pH adjustment\nE 526\nCalcium hydroxide\nquantum satis\nonly for pH adjustment\nE 1450\nStarch sodium octenyl succinate\n20 000\nonly in infant formulae and follow-on formulae\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(20):\nE 339, E 340 and E 341 are authorised individually or in combination\n13.1.5.2\nDietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC\nThe additives of category 13.1.3 are applicable, except for E 270, E 333, E 341\nE 401\nSodium alginate\n1 000\nFrom four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding\nE 405\nPropane-1, 2-diol alginate\n200\nFrom 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism\nE 410\nLocust bean gum\n10 000\nFrom birth onwards in products for reduction of gastro-oesophageal reflux\nE 412\nGuar gum\n10 000\nFrom birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids\nE 415\nXanthan gum\n1 200\nFrom 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 metabolism\nE 440\nPectins\n10 000\nFrom birth onwards in products used in case of gastro-intestinal disorders\nE 466\nCarboxy methyl cellulose\n10 000\nFrom birth onwards in products for the dietary management of metabolic disorders\nE 471\nMono- and diglycerides of fatty acids\n5 000\nFrom birth onwards in specialised diets, particularly those devoid of proteins\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n7 500\nonly when sold as powder; From birth onwards\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n9 000\nonly when sold as liquid; From birth onwards\nE 473\nSucrose esters of fatty acids\n120\nonly products containing hydrolysed proteins, peptides and amino acids\nE 1450\nStarch sodium octenyl succinate\n20 000\n13.2\nDietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)\nProducts in this category can also contain additives that are allowed in the corresponding food categories\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n50\nGroup IV\nPolyols\nquantum satis\nE 160d\nLycopene\n30\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 500\n(1) (2)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nE 405\nPropane-1, 2-diol alginate\n1 200\nE 406\nAgar\nquantum satis\nonly foods in tablet and coated tablet form\nE 432-436\nPolysorbates\n1 000\n(1)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nE 475\nPolyglycerol esters of fatty acids\n5 000\nE 477\nPropane-1,2-diol esters of fatty acids\n1 000\nE 481-482\nStearoyl-2-lactylates\n2 000\n(1)\nE 491-495\nSorbitan esters\n5 000\n(1)\nE 950\nAcesulfame K\n450\nE 951\nAspartame\n1 000\nE 952\nCyclamic acid and its Na and Ca salts\n400\n(51)\nE 954\nSaccharin and its Na, K and Ca salts\n200\n(52)\nE 955\nSucralose\n400\nE 959\nNeohesperidine DC\n100\nE 961\nNeotame\n32\nE 962\nSalt of aspartame-acesulfame\n450\n(11)a (49) (50)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n13.3\nDietary 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)\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n50\nGroup IV\nPolyols\nquantum satis\nE 160d\nLycopene\n30\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 500\n(1) (2)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nE 405\nPropane-1, 2-diol alginate\n1 200\nE 432-436\nPolysorbates\n1 000\n(1)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nE 475\nPolyglycerol esters of fatty acids\n5 000\nE 477\nPropane-1,2-diol esters of fatty acids\n1 000\nE 481-482\nStearoyl-2-lactylates\n2 000\n(1)\nE 491-495\nSorbitan esters\n5 000\n(1)\nE 950\nAcesulfame K\n450\nE 951\nAspartame\n800\nE 952\nCyclamic acid and its Na and Ca salts\n400\n(51)\nE 954\nSaccharin and its Na, K and Ca salts\n240\n(52)\nE 955\nSucralose\n320\nE 959\nNeohesperidine DC\n100\nE 961\nNeotame\n26\nE 962\nSalt of aspartame-acesulfame\n450\n(11)a (49) (50)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n13.4\nFoods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009\nProducts in this category can also use additives that are allowed in the corresponding food counterparts categories\nGroup I\nAdditives\nincluding dry pasta\nGroup II\nColours at quantum satis\nquantum satis\nGroup IV\nPolyols\nquantum satis\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nIn addition, all additives in the gluten containing counterparts are authorised\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n14\nBeverages\n14.1\nNon-alcoholic beverages\n14.1.1\nWater, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n500\n(1) (4)\nonly prepared table waters\n(1):\nThe additives may be added individually or in combination\n(4):\nThe maximum level is expressed as P2O5\n(48):\nMineral salts added to prepared table waters for standardisation are not classified as additives\n14.1.2\nFruit juices as defined by Directive 2001/112/EC and vegetable juices\nGroup I\nAdditives\nonly vegetable juices\nE 170\nCalcium carbonate\nquantum satis\nonly grape juice\nE 200-203\nSorbic acid — sorbates\n500\n(1) (2)\nonly Sød … saft and sødet … saft\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n2 000\n(1) (2)\nonly grape juice, unfermented, for sacramental use\nE 210-213\nBenzoic acid — benzoates\n200\n(1) (2)\nonly Sød … saft and sødet … saft\nE 220-228\nSulphur dioxide — sulphites\n2 000\n(3)\nonly concentrated grape juice for home wine-making\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments\nE 220-228\nSulphur dioxide — sulphites\n350\n(3)\nonly lime and lemon juice\nE 220-228\nSulphur dioxide — sulphites\n70\n(3)\nonly grape juice, unfermented, for sacramental use\nE 296\nMalic acid\n3 000\nonly pineapple juice\nE 300\nAscorbic acid\nquantum satis\nE 330\nCitric acid\n3 000\nE 336\nPotassium tartrates\nquantum satis\nonly grape juice\nE 440\nPectins\n3 000\nonly pineapple and passion fruit juice\nE 900\nDimethyl polysiloxane\n10\nonly pineapple juice and Sød … saft and sødet … saft\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n14.1.3\nFruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products\nGroup I\nAdditives\nonly vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nE 200-203\nSorbic acid — sorbates\n300\n(1) (2)\nonly traditional Swedish and Finnish fruit syrups\nE 200-203\nSorbic acid — sorbates\n250\n(1) (2)\nonly traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used is\nE 210-213\nBenzoic acid — benzoates\n150\n(1) (2)\nonly traditional Swedish and Finnish fruit syrups\nE 270\nLactic acid\n5 000\nE 296\nMalic acid\nquantum satis\nonly traditional Swedish and Finnish fruit syrups\nE 300\nAscorbic acid\nquantum satis\nE 330\nCitric acid\n5 000\nE 440\nPectins\n3 000\nonly pineapple and passion fruit\nE 466\nCarboxy methyl cellulose\nquantum satis\nonly traditional Swedish and Finnish fruit syrups from citrus\nE 950\nAcesulfame K\n350\nonly energy-reduced or with no added sugar\nE 951\nAspartame\n600\nonly energy-reduced or with no added sugar\nE 952\nCyclamic acid and its Na and Ca salts\n250\n(51)\nonly energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n80\n(52)\nonly energy-reduced or with no added sugar\nE 955\nSucralose\n300\nonly energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n30\nonly energy-reduced or with no added sugar\nE 961\nNeotame\n20\nonly energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\nonly energy-reduced or with no added sugar\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n14.1.4\nFlavoured drinks\nGroup I\nAdditives\nE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nGroup II\nColours at quantum satis\nquantum satis\nexcluding chocolate milk and malt products\nGroup III\nColours with combined maximum limit\n100\n(25)\nexcluding chocolate milk and malt products\nE 160d\nLycopene\n12\nexcluding dilutable drinks\nE 200-203\nSorbic acid — sorbates\n300\n(1) (2)\nexcluding dairy-based drinks\nE 200-203\nSorbic acid — sorbates\n250\n(1) (2)\nmaximum applies if E 210-213, benzoic acid — benzoates, have also been used is\nE 210-213\nBenzoic acid — benzoates\n150\n(1) (2)\nexcluding dairy-based drinks\nE 220-228\nSulphur dioxide — sulphites\n20\n(3)\nonly carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup\nE 220-228\nSulphur dioxide — sulphites\n350\n(3)\nonly concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)\nE 220-228\nSulphur dioxide — sulphites\n250\n(3)\nonly other concentrates based on fruit juice or comminuted fruit; capilé, groselha\nE 242\nDimethyl dicarbonate\n250\n(24)\nE 297\nFumaric acid\n1 000\nonly instant powders for fruit-based drinks\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n700\n(1) (4)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n500\n(1) (4)\nonly sport drinks\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n4 000\n(1) (4)\nonly whey protein containing sport drinks\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n20 000\n(1) (4)\nonly vegetable protein drinks\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n2 000\n(1) (4)\nonly chocolate and malt dairy-based drinks\nE 355-357\nAdipic acid — adipates\n10 000\n(1)\nonly powders for home preparation of drinks\nE 363\nSuccinic acid\n3 000\nonly powders for home preparation of drinks\nE 405\nPropane-1, 2-diol alginate\n300\nE 426\nSoybean hemicellulose\n5 000\nonly dairy-based drinks intended for retail sale\nE 444\nSucrose acetate isobutyrate\n300\nonly cloudy drinks\nE 445\nGlycerol esters of wood rosins\n100\nonly cloudy drinks\nE 459\nBeta-cyclodextrin\n500\nonly flavoured powdered instant drinks\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nonly aniseed-based, dairy-based, coconut and almond drinks\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n10 000\n(1)\nonly powders for the preparation of hot beverages\nE 481-482\nSodium and Calcium stearoyl-2-lactylates\n2 000\n(1)\nonly powders for the preparation of hot beverages\nE 900\nDimethyl polysiloxane\n10\nE 950\nAcesulfame K\n350\nonly energy-reduced or with no added sugar\nE 951\nAspartame\n600\nonly energy-reduced or with no added sugar\nE 952\nCyclamic acid and its Na and Ca salts\n250\n(51)\nonly energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n80\n(52)\nonly energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n100\n(52)\nonly “gaseosa” energy-reduced or with no added sugar\nE 955\nSucralose\n300\nonly energy-reduced or with no added sugar\nE 959\nNeohesperidine DC\n30\nonly energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks\nE 959\nNeohesperidine DC\n50\nonly milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar\nE 957\nThaumatin\n0,5\nonly water based flavoured non-alcoholic drinks, as flavour enhancer only\nE 961\nNeotame\n20\nonly energy-reduced or with no added sugar\nE 961\nNeotame\n2\nonly energy-reduced or with no added sugar, as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\nonly energy-reduced or with no added sugar\nE 999\nQuillaia extract\n200\n(45)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(24):\nIngoing amount, residues not detectable\n(25):\nThe quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l\n(45):\nCalculated as anhydrous extract\n14.1.5\nCoffee, 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 products\n14.1.5.1\nCoffee, coffee extracts\nE 901\nBeeswax, white and yellow\nquantum satis\nonly coffee beans, as glazing agent\nE 902\nCandelilla wax\nquantum satis\nonly coffee beans, as glazing agent\nE 903\nCarnauba wax\n200\nonly coffee beans, as glazing agent\nE 904\nShellac\nquantum satis\nonly coffee beans, as glazing agent\n14.1.5.2\nOther\nGroup I\nAdditives\nexcluding 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 drinks\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n600\n(1) (2)\nonly liquid tea concentrates and liquid fruit and herbal infusion concentrates\nE 242\nDimethyl dicarbonate\n250\n(24)\nonly liquid tea concentrate\nE 297\nFumaric acid\n1 000\nonly instant products for preparation of flavoured tea and herbal infusions\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n2 000\n(1) (4)\nonly coffee-based drinks for vending machines; Instant tea and instant herbal infusions\nE 355-357\nAdipic acid — adipates\n10 000\n(1)\nonly powders for home preparation of drinks\nE 363\nSuccinic acid\n3 000\nonly powders for home preparation of drinks\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n1 000\n(1)\nonly canned liquid coffee\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n10 000\n(1)\nonly powders for the preparation of hot beverages\nE 481-482\nSodium and calcium Stearoyl-2-lactylate\n2 000\n(1)\nonly powders for the preparation of hot beverages\nE 491-495\nSorbitan esters\n500\n(1)\nonly liquid tea concentrates and liquid fruit and herbal infusion concentrates\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(24):\nIngoing amount, residues not detectable\n14.2\nAlcoholic beverages, including alcohol-free and low-alcohol counterparts\n14.2.1\nBeer and malt beverages\nE 150a-d\nCaramels\nquantum satis\nonly beer\nE 210-213\nBenzoic acid — benzoates\n200\n(1) (2)\nonly alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nonly beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates\nE 220-228\nSulphur dioxide — sulphites\n20\n(3)\nE 220-228\nSulphur dioxide — sulphites\n50\nonly beer with a second fermentation in the cask\nE 270\nLactic acid\nquantum satis\nE 300\nAscorbic acid\nquantum satis\nE 301\nSodium ascorbate\nquantum satis\nE 330\nCitric acid\nquantum satis\nE 405\nPropane-1, 2-diol alginate\n100\nE 414\nGum arabic (acacia gum)\nquantum satis\nE 950\nAcesulfame K\n350\nonly 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” type\nE 951\nAspartame\n600\nonly 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” type\nE 954\nSaccharin and its Na, K and Ca salts\n80\n(52)\nonly 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” type\nE 955\nSucralose\n250\nonly 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” type\nE 959\nNeohesperidine DC\n10\nonly 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” type\nE 961\nNeotame\n20\nonly 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” type\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\nonly 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” type\nE 950\nAcesulfame K\n25\n(52)\nonly energy-reduced beer\nE 951\nAspartame\n25\nonly energy-reduced beer\nE 955\nSucralose\n10\nonly energy-reduced beer\nE 959\nNeohesperidine DC\n10\nonly energy-reduced beer\nE 961\nNeotame\n1\nonly energy-reduced beer\nE 962\nSalt of aspartame-acesulfame\n25\n(11)b (49) (50)\nonly energy-reduced beer\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n14.2.2\nWine and other products defined by Regulation (EC) No 1234/2007, and alcohol-free counterparts\nThe 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 measures\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nonly alcohol-free\nE 220-228\nSulphur dioxide — sulphites\n200\n(3)\nonly alcohol-free\nE 242\nDimethyl dicarbonate\n250\n(24)\nonly alcohol-free\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(24):\nIngoing amount, residues not detectable\n14.2.3\nCider and perry\nGroup I\nAdditives\nE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nGroup II\nColours at quantum satis\nquantum satis\nexcluding cidre bouché\nGroup III\nColours with combined maximum limit\n200\nexcluding cidre bouché\nE 150a-d\nCaramels\nquantum satis\nonly cidre bouché\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nE 220-228\nSulphur dioxide — sulphites\n200\n(3)\nE 242\nDimethyl dicarbonate\n250\n(24)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nE 405\nPropane-1, 2-diol alginate\n100\nexcluding cidre bouché\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nE 900\nDimethyl polysiloxane\n10\nexcluding cidre bouché\nE 950\nAcesulfame K\n350\nE 951\nAspartame\n600\nE 954\nSaccharin and its Na, K and Ca salts\n80\n(52)\nE 955\nSucralose\n50\nE 959\nNeohesperidine DC\n20\nE 961\nNeotame\n20\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\nE 999\nQuillaia extract\n200\n(45)\nexcluding cidre bouché\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(24):\nIngoing amount, residues not detectable\n(45):\nCalculated as anhydrous extract\n14.2.4\nFruit wine and made wine\nGroup I\nAdditives\nE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n200\nE 160d\nLycopene\n10\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nE 220-228\nSulphur dioxide — sulphites\n200\n(3)\nE 220-228\nSulphur dioxide — sulphites\n260\n(3)\nonly made wine\nE 242\nDimethyl dicarbonate\n250\n(24)\nonly fruit wines and alcohol-reduced wine\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nE 353\nMetatartaric acid\n100\nonly made wine\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(24):\nIngoing amount, residues not detectable\n14.2.5\nMead\nGroup I\nAdditives\nE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nGroup II\nColours at quantum satis\nquantum satis\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nE 220-228\nSulphur dioxide — sulphites\n200\n(3)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(24)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(24):\nIngoing amount, residues not detectable\n14.2.6\nSpirit drinks as defined in Regulation (EC) No 110/2008\nGroup I\nAdditives\nexcept whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs\nGroup II\nColours at quantum satis\nquantum satis\nexcept: 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 Mistrà\nGroup III\nColours with combined maximum limit\n200\nexcept: 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 Mistrà\nE 123\namaranth\n30\nexcept: 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 Mistrà\nE 150a-d\nCaramels\nquantum satis\nexcept: 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 150a\nE 160b\nAnnatto, Bixin, Norbixin\n10\nonly liqueurs\nE 174\nSilver\nquantum satis\nonly liqueurs\nE 175\nGold\nquantum satis\nonly liqueurs\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly distilled alcoholic beverages containing whole pears\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nexcept: whisky, whiskey\nE 405\nPropane-1, 2-diol alginate\n10 000\nonly emulsified liqueurs\nE 416\nKaraya gum\n10 000\nonly egg-based liqueurs\nE 445\nGlycerol esters of wood rosins\n100\nonly cloudy spirit drinks\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nexcept: whisky, whiskey\nE 475\nPolyglycerol esters of fatty acids\n5 000\nonly emulsified liqueurs\nE 481-482\nStearoyl-2-lactylates\n8 000\n(1)\nonly emulsified liqueurs\n(1):\nThe additives may be added individually or in combination\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n14.2.7\nAromatised wine-based products as defined by Regulation (EEC) No 1601/91\n14.2.7.1\nAromatised wines\nGroup I\nAdditives\nE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nGroup II\nColours at quantum satis\nExcept americano, bitter vino\nGroup III\nColours with combined maximum limit\n200\nExcept americano, bitter vino\nE 150a-d\nCaramels\nquantum satis\nE 100\nCurcumin\n100\n(26) (27)\nonly americano, bitter vino\nE 101\nRiboflavins\n100\n(26) (27)\nonly americano, bitter vino\nE 102\nTartrazine\n100\n(26) (27)\nonly americano, bitter vino\nE 104\nQuinoline Yellow\n100\n(26) (27)\nonly americano, bitter vino\nE 110\nSunset Yellow FCF/Orange Yellow S\n100\n(27)\nonly bitter vino\nE 120\nCochineal, Carminic acid, Carmines\n100\n(26) (27)\nonly americano, bitter vino\nE 122\nAzorubine, Carmoisine\n100\n(26) (27)\nonly americano, bitter vino\nE 123\nAmaranth\n100\n(26) (27)\nonly americano, bitter vino\nE 124\nPonceau 4R, Cochineal Red A\n100\n(26) (27)\nonly americano, bitter vino\nE 129\nAllura Red AG\n100\n(27)\nonly bitter vino\nE 123\nAmaranth\n30\nonly aperitif wines\nE 150a-d\nCaramels\nquantum satis\nonly americano, bitter vino\nE 160d\nLycopene\n10\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nE 242\nDimethyl dicarbonate\n250\n(24)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(24):\nIngoing amount, residues not detectable\n(26):\nIn americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination\n(27):\nIn 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 combination\n14.2.7.2\nAromatised wine-based drinks\nGroup I\nAdditives\nE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nGroup II\nColours at quantum satis\nquantum satis\nexcept bitter soda, sangria, claria, zurra\nGroup III\nColours with combined maximum limit\n200\nexcept bitter soda, sangria, claria, zurra\nE 100\nCurcumin\n100\n(28)\nonly bitter soda\nE 101\nRiboflavins\n100\n(28)\nonly bitter soda\nE 102\nTartrazine\n100\n(28)\nonly bitter soda\nE 104\nQuinoline Yellow\n100\n(28)\nonly bitter soda\nE 110\nSunset Yellow FCF/Orange Yellow S\n100\n(28)\nonly bitter soda\nE 120\nCochineal, Carminic acid, Carmines\n100\n(28)\nonly bitter soda\nE 122\nAzorubine, Carmoisine\n100\n(28)\nonly bitter soda\nE 123\nAmaranth\n100\n(28)\nonly bitter soda\nE 124\nPonceau 4R, Cochineal Red A\n100\n(28)\nonly bitter soda\nE 129\nAllura Red AG\n100\n(28)\nonly bitter soda\nE 150a-d\nCaramels\nquantum satis\nonly bitter soda\nE 160d\nLycopene\n10\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nE 242\nDimethyl dicarbonate\n250\n(24)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(24):\nIngoing amount, residues not detectable\n(28):\nIn 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 combination\n14.2.7.3\nAromatised wine-product cocktails\nGroup I\nAdditives\nE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n200\nE 160d\nLycopene\n10\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nE 242\nDimethyl dicarbonate\n250\n(24)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(24):\nIngoing amount, residues not detectable\n14.2.8\nOther alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol\nGroup I\nAdditives\nE 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n200\nonly alcoholic drinks with less than 15 % of alcohol\nE 123\nAmaranth\n30\nonly alcoholic drinks with less than 15 % of alcohol\nE 160b\nAnnatto, Bixin, Norbixin\n10\nonly alcoholic drinks with less than 15 % of alcohol\nE 160d\nLycopene\n30\nE 200-203\nSorbic acid — sorbates\n200\n(1) (2)\nonly alcoholic drinks with less than 15 % of alcohol\nE 210-213\nBenzoic acid — benzoates\n200\n(1) (2)\nonly alcoholic drinks with less than 15 % of alcohol\nE 242\nDimethyl dicarbonate\n250\n(24)\nonly wine-based drinks\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n1 000\n(1) (4)\nE 444\nSucrose acetate isobutyrate\n300\nonly flavoured cloudy alcoholic drinks containing less than 15 % of alcohol\nE 445\nGlycerol esters of wood rosins\n100\nonly flavoured cloudy alcoholic drinks containing less than 15 % of alcohol\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nE 481-482\nStearoyl-2-lactylates\n8 000\n(1)\nonly flavoured drinks containing less than 15 % of alcohol\nE 950\nAcesulfame K\n350\nE 951\nAspartame\n600\nE 952\nCyclamic acid and its Na and Ca salts\n250\n(51)\nonly mixtures of alcoholic drinks with non-alcoholic drinks\nE 954\nSaccharin and its Na, K and Ca salts\n80\n(52)\nE 955\nSucralose\n250\nE 959\nNeohesperidine DC\n30\nE 961\nNeotame\n20\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(24):\nIngoing amount, residues not detectable\n15\nReady-to-eat savouries and snacks\n15.1\nPotato-, cereal-, flour- or starch-based snacks\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n100\nexcluding extruded or expanded savoury snack products\nGroup III\nColours with combined maximum limit\n200\nonly extruded or expanded savoury snack products\nE 160b\nAnnatto, Bixin, Norbixin\n10\nexcluding extruded or expanded savoury snack products\nE 160b\nAnnatto, Bixin, Norbixin\n20\nonly extruded or expanded savoury snack products\nE 160d\nLycopene\n30\nE 200-203; 214-219\nSorbic acid — sorbates; p-hydroxybenzoates\n1 000\n(1) (2) (5)\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly cereal- and potato-based snacks\nE 310-320\nGallates, TBHQ and BHA\n200\n(1)\nonly cereal-based snack foods\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nE 392\nExtracts of rosemary\n50\n(41) (46)\nE 405\nPropane-1, 2-diol alginate\n3 000\nonly cereal- and potato-based snacks\nE 416\nKaraya gum\n5 000\nonly cereal- and potato-based snacks\nE 481-482\nStearoyl-2-lactylates\n2 000\n(1)\nonly cereal-based snacks\nE 481-482\nStearoyl-2-lactylates\n5 000\n(1)\nonly cereal- and potato-based snacks\nE 901\nBeeswax, white and yellow\nquantum satis\nas glazing agents only\nE 902\nCandelilla wax\nquantum satis\nas glazing agents only\nE 903\nCarnauba wax\n200\nas glazing agents only\nE 904\nShellac\nquantum satis\nas glazing agents only\nE 950\nAcesulfame K\n350\nE 951\nAspartame\n500\nE 954\nSaccharin and its Na, K and Ca salts\n100\n(52)\nE 955\nSucralose\n200\nE 959\nNeohesperidine DC\n50\nE 961\nNeotame\n18\nE 961\nNeotame\n2\nas flavour enhancer only\nE 962\nSalt of aspartame-acesulfame\n500\n(11)b (49) (50)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(5):\nE 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(41):\nExpressed on fat basis\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(46):\nAs the sum of carnosol and carnosic acid\n15.2\nProcessed nuts\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n100\nonly savoury-coated nuts\nE 160b\nAnnatto, Bixin, Norbixin\n10\nonly savoury-coated nuts\nE 160d\nLycopene\n30\nE 200-203; 214-219\nSorbic acid — sorbates; p-hydroxybenzoates\n1 000\n(1) (2) (5)\nonly coated nuts\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly marinated nuts\nE 310-320\nGallates, TBHQ and BHA\n200\n(1) (13)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n5 000\n(1) (4)\nE 392\nExtracts of rosemary\n200\n(41) (46)\nE 416\nKaraya gum\n10 000\nonly coating for nuts\nE 901\nBeeswax, white and yellow\nquantum satis\nas glazing agents only\nE 902\nCandelilla wax\nquantum satis\nas glazing agents only\nE 903\nCarnauba wax\n200\nas glazing agents only\nE 904\nShellac\nquantum satis\nas glazing agents only\nE 950\nAcesulfame K\n350\nE 951\nAspartame\n500\nE 954\nSaccharin and its Na, K and Ca salts\n100\n(52)\nE 955\nSucralose\n200\nE 959\nNeohesperidine DC\n50\nE 961\nNeotame\n18\nE 961\nNeotame\n2\nas flavour enhancer only\nE 962\nSalt of aspartame-acesulfame\n500\n(11)b (49) (50)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(3):\nMaximum 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\n(4):\nThe maximum level is expressed as P2O5\n(5):\nE 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(13):\nMaximum limit expressed on fat\n(41):\nExpressed on fat basis\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(52):\nMaximum usable levels are expressed in free imide\n(46):\nAs the sum of carnosol and carnosic acid\n16\nDesserts excluding products covered in categories 1, 3 and 4\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n150\nGroup IV\nPolyols\nquantum satis\nonly energy-reduced or with no added sugar\nE 160b\nAnnatto, Bixin, Norbixin\n10\nE 160d\nLycopene\n30\nE 200-203\nSorbic acid — sorbates\n1 000\n(1) (2)\nonly frugtgrød, rote Grütze and pasha\nE 200-203\nSorbic acid — sorbates\n2 000\n(1) (2)\nonly ostkaka\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n300\n(1) (2)\nonly non-heat-treated dairy-based desserts\nE 210-213\nBenzoic acid — benzoates\n500\n(1) (2)\nonly frugtgrød and rote Grütze\nE 234\nNisin\n3\nonly semolina and tapioca puddings and similar products\nE 280-283\nPropionic acid — propionates\n1 000\n(1) (6)\nonly Christmas pudding\nE 297\nFumaric acid\n4 000\nonly gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n3 000\n(1) (4)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\n7 000\n(1) (4)\nonly dry powdered dessert mixes\nE 355-357\nAdipic acid — adipates\n1 000\n(1)\nonly dry powdered dessert mixes\nE 355-357\nAdipic acid — adipates\n6 000\n(1)\nonly gel-like desserts\nE 355-357\nAdipic acid — adipates\n1 000\n(1)\nonly fruit-flavoured desserts\nE 363\nSuccinic acid\n6 000\nE 416\nKaraya gum\n6 000\nE 427\nCassia gum\n2 500\nonly for dairy-based dessert and similar products\nE 432-436\nPolysorbates\n3 000\n(1)\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\n5 000\n(1)\nE 475\nPolyglycerol esters of fatty acids\n2 000\nE 477\nPropane-1,2-diol esters of fatty acids\n5 000\nE 481-482\nStearoyl-2-lactylates\n5 000\n(1)\nE 483\nStearyl tartrate\n5 000\nE 491-495\nSorbitan esters\n5 000\n(1)\nE 950\nAcesulfame K\n350\nonly energy-reduced or with no added sugar\nE 951\nAspartame\n1 000\nonly energy-reduced or with no added sugar\nE 952\nCyclamic acid and its Na and Ca salts\n250\n(51)\nonly energy-reduced or with no added sugar\nE 954\nSaccharin and its Na, K and Ca salts\n100\n(52)\nonly energy-reduced or with no added sugar\nE 955\nSucralose\n400\nonly energy-reduced or with no added sugar\nE 957\nThaumatin\n5\nas flavour enhancer only\nE 959\nNeohesperidine DC\n50\nonly energy-reduced or with no added sugar\nE 961\nNeotame\n32\nonly energy-reduced or with no added sugar\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\nonly energy-reduced or with no added sugar\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(4):\nThe maximum level is expressed as P2O5\n(6):\nPropionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n17\nFood supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children\n17.1\nFood supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms\nGroup I\nAdditives\nE 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n300\nGroup IV\nPolyols\nquantum satis\nE 160d\nLycopene\n30\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n1 000\n(1) (2)\nonly when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D\nE 310-321\nGallates, TBHQ, BHA and BHT\n400\n(1)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\nquantum satis\nE 392\nExtracts of rosemary\n400\n(46)\nE 405\nPropane-1, 2-diol alginate\n1 000\nE 416\nKaraya gum\nquantum satis\nE 426\nSoybean hemicellulose\n1 500\nE 432-436\nPolysorbates\nquantum satis\nE 459\nBeta-cyclodextrin\nquantum satis\nonly foods in tablet and coated tablet form\nE 468\nCross-linked sodium carboxy methyl cellulose\n30 000\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\nquantum satis\n(1)\nE 475\nPolyglycerol esters of fatty acids\nquantum satis\nE 491-495\nSorbitan esters\nquantum satis\n(1)\nE 551-559\nSilicon dioxide — silicates\n10 000\nE 901\nBeeswax, white and yellow\nquantum satis\nE 902\nCandelilla wax\nquantum satis\nE 903\nCarnauba wax\n200\nE 904\nShellac\nquantum satis\nE 950\nAcesulfame K\n500\nE 951\nAspartame\n2 000\nE 952\nCyclamic acid and its Na and Ca salts\n500\n(51)\nE 954\nSaccharin and its Na, K and Ca salts\n500\n(52)\nE 955\nSucralose\n800\nE 959\nNeohesperidine DC\n100\nE 961\nNeotame\n60\nE 961\nNeotame\n2\nonly as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n500\n(11)a (49) (50)\nE 1201\nPolyvinylpyrrolidone\nquantum satis\nonly foods in tablet and coated tablet form\nE 1202\nPolyvinylpolypyrrolidone\nquantum satis\nonly foods in tablet and coated tablet form\nE 1203\nPolyvinyl alcohol (PVA)\n18 000\nonly in capsule and tablet form\nE 1204\nPullulan\nquantum satis\nonly in capsule and tablet form\nE 1205\nBasic methacrylate copolymer\n100 000\nE 1505\nTriethyl citrate\n3 500\nonly in capsule and tablet form\nE 1521\nPolyethylene glycol\n10 000\nonly in capsule and tablet form\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(46):\nAs the sum of carnosol and carnosic acid\n17.2\nFood supplements supplied in a liquid form\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup III\nColours with combined maximum limit\n100\nE 160d\nLycopene\n30\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n2 000\n(1) (2)\nE 310-321\nGallates, TBHQ, BHA and BHT\n400\n(1)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\nquantum satis\nE 392\nExtracts of rosemary\n400\n(46)\nE 405\nPropane-1, 2-diol alginate\n1 000\nE 416\nKaraya gum\nquantum satis\nE 426\nSoybean hemicellulose\n1 500\nE 432-436\nPolysorbates\nquantum satis\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\nquantum satis\n(1)\nE 475\nPolyglycerol esters of fatty acids\nquantum satis\nE 491-495\nSorbitan esters\nquantum satis\nE 551-559\nSilicon dioxide — silicates\n10 000\nE 950\nAcesulfame K\n350\nE 951\nAspartame\n600\nE 952\nCyclamic acid and its Na and Ca salts\n400\n(51)\nE 954\nSaccharin and its Na, K and Ca salts\n80\n(52)\nE 955\nSucralose\n240\nE 959\nNeohesperidine DC\n50\nE 961\nNeotame\n20\nE 961\nNeotame\n2\nonly as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n350\n(11)a (49) (50)\n(1):\nThe additives may be added individually or in combination\n(2):\nThe maximum level is applicable to the sum and the levels are expressed as the free acid\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(46):\nAs the sum of carnosol and carnosic acid\n17.3\nFood supplements supplied in a syrup-type or chewable form\nGroup I\nAdditives\nGroup II\nColours at quantum satis\nquantum satis\nGroup IV\nPolyols\nquantum satis\nGroup III\nColours with combined maximum limit\n300\nonly solid food supplements\nGroup III\nColours with combined maximum limit\n100\nonly liquid food supplements\nE 160d\nLycopene\n30\nE 310-321\nGallates, TBHQ, BHA and BHT\n400\n(1)\nE 338-452\nPhosphoric acid — phosphates — di-, tri- and polyphosphates\nquantum satis\nE 392\nExtracts of rosemary\n400\n(46)\nE 405\nPropane-1, 2-diol alginate\n1 000\nE 416\nKaraya gum\nquantum satis\nE 426\nSoybean hemicellulose\n1 500\nE 432-436\nPolysorbates\nquantum satis\nE 473-474\nSucrose esters of fatty acids — sucroglycerides\nquantum satis\n(1)\nE 475\nPolyglycerol esters of fatty acids\nquantum satis\nE 491-495\nSorbitan esters\nquantum satis\nE 551-559\nSilicon dioxide — silicates\n10 000\nE 901\nBeeswax, white and yellow\nquantum satis\nE 902\nCandelilla wax\nquantum satis\nE 903\nCarnauba wax\n200\nE 904\nShellac\nquantum satis\nE 950\nAcesulfame K\n2 000\nE 951\nAspartame\n5 500\nE 952\nCyclamic acid and its Na and Ca salts\n1 250\n(51)\nE 954\nSaccharin and its Na, K and Ca salts\n1 200\n(52)\nE 955\nSucralose\n2 400\nE 957\nThaumatin\n400\nE 959\nNeohesperidine DC\n400\nE 961\nNeotame\n185\nE 961\nNeotame\n2\nonly food supplements based on vitamin and/or mineral elements, as flavour enhancer\nE 962\nSalt of aspartame-acesulfame\n2 000\n(11)a (49) (50)\n(1):\nThe additives may be added individually or in combination\n(11):\nLimits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent\n(49):\nThe maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)\n(50):\nThe 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\n(51):\nMaximum usable levels are expressed in free acid\n(52):\nMaximum usable levels are expressed in free imide\n(46):\nAs the sum of carnosol and carnosic acid\n18\nProcessed foods not covered by categories 1 to 17, excluding foods for infants and young children\nGroup I\nAdditives\n’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "OJ L 10, 12.1.2002, p. 47."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "OJ L 164, 26.6.2009, p. 45."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "OJ L 10, 12.1.2002, p. 53."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "OJ L 124, 20.5.2009, p. 21."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "OJ L 15, 17.1.2002, p. 19."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "OJ L 10, 12.1.2002, p. 58."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "OJ L 10, 12.1.2002, p. 67."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "OJ L 197, 3.8.2000, p. 19."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "OJ L 299, 16.11.2007, p. 1."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "OJ L 39, 13.2.2008, p. 16."
    },
    {
      "type": "footnote",
      "label": "f11",
      "text": "OJ L 149, 14.6.1991, p. 1."
    },
    {
      "type": "footnote",
      "label": "f12",
      "text": "The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks)."
    },
    {
      "type": "footnote",
      "label": "f13",
      "text": "Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10)."
    },
    {
      "type": "footnote",
      "label": "f14",
      "text": "Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice."
    },
    {
      "type": "footnote",
      "label": "f15",
      "text": "May not be used in jelly mini-cups."
    },
    {
      "type": "footnote",
      "label": "f16",
      "text": "May not be used to produce dehydrated foods intended to rehydrate on ingestion."
    },
    {
      "type": "footnote",
      "label": "f17",
      "text": "May not be used in jelly confectionery."
    },
    {
      "type": "footnote",
      "label": "f18",
      "text": "OJ L 401, 30.12.2006, p. 1."
    },
    {
      "type": "footnote",
      "label": "f19",
      "text": "OJ L 339, 6.12.2006, p. 16."
    },
    {
      "type": "footnote",
      "label": "f20",
      "text": "OJ L 91, 7.4.1999, p. 29."
    },
    {
      "type": "footnote",
      "label": "f21",
      "text": "OJ L 16, 21.1.2009, p. 3."
    },
    {
      "type": "footnote",
      "label": "f22",
      "text": "OJ L 183, 12.7.2002, p. 51."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2011/1129/annex",
    "retrieved_at": "2026-11-01T14:49:48.801517+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."
}