{
  "url": "https://openlegislation.uk/eu-regulation-2015-647/annex-I",
  "json_url": "https://openlegislation.uk/eu-regulation-2015-647/annex-I.json",
  "legislation": "eur/2015/647",
  "legislation_title": "Commission Regulation (EU) 2015/647 of 24 April 2015 amending and correcting Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2015-647",
  "path": "annex/I",
  "kind": "annex",
  "number": "I",
  "heading": null,
  "text": "Annex II to Regulation (EC) No 1333/2008 is amended as follows:\nI.. Part A is amended as follows:\n(1) In Section 1, the first indent is replaced by the following:\n‘the name of the food additive and its E-number; as an alternative more specific E-numbers and names listed in Commission Regulation (EU) No 231/2012 may be used, excluding synonyms, if the named food additives have indeed been added to a certain food.’\n(2) In Section 2, point 1 is replaced by the following:\n‘1.\nOnly the substances listed in Part B, as specified by Regulation (EU) No 231/2012, may be used as additives in foods, unless more specifically provided for in Part E.’\n(3) In Section 2, point 5 is replaced by the following:\n‘5.\nThe colours E 123, E 127, E 160b, E 161g, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.’\nII.. In Part C, Section 1 — Group I, the entry for E 425 is replaced by the following:\n‘\nE 425\nKonjac\n(i) Konjac gum\n(ii) Konjac glucomannane\n10 g/kg, individually or in combination (1) (2) (3)\n’\nIII.. Part E is amended as follows:\n(1) In category 01.7.2 — ‘Ripened cheese’, the entry for E 235 is amended as follows:\n(a) the entry for E 235 is replaced by the following:\n‘\nE 235\nNatamycin\n1 mg/dm2 surface (not present at a depth of 5 mm)\nonly for the external treatment of uncut hard, semi-hard and semi-soft cheese\n’\n(b) footnote 8 is deleted.\n(2) In category 01.7.3 — ‘Edible cheese rind’, footnote 67 is replaced by the following:\n(67) ‘Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’\n(3) In category 01.7.5 — ‘Processed cheese’, footnote 66 is replaced by the following:\n(66) ‘Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’\n(4) In category 01.7.6 — ‘Cheese products (excluding products falling in category 16)’, the entry for E 235 is replaced by the following:\n‘\nE 235\nNatamycin\n1 mg/dm2 surface (not present at a depth of 5 mm)\nonly for the external treatment of uncut hard, semi-hard and semi-soft products\n’\n(5) Category 02.1 — ‘Fats and oils essentially free from water (excluding anhydrous milkfat)’ is amended as follows:\n(a) the entry for E 270 is replaced by the following:\n‘\nE 270\nLactic acid\nquantum satis\nonly for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils\n’\n(b) the entry for E 300 is replaced by the following:\n‘\nE 300\nAscorbic acid\nquantum satis\nonly for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils\n’\n(c) the entry for E472c is replaced by the following:\n‘\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, except virgin oils and olive oils\n’\n(6) In category 04.2.3 — ‘Canned or bottled fruit and vegetables’, the first entry for E 220-228 is replaced by the following:\n‘\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly white vegetables, including pulses and processed mushrooms\n’\n(7) In category 04.2.5.2 — ‘Jams, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC’, footnote 66 is replaced by the following:\n(66) ‘Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’\n(8) In category 05.2 — ‘Other confectionery including breath freshening microsweets’, the fifth entry for E 961 is replaced by the following:\n‘\nE 961\nNeotame\n3\nonly starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer\n’\n(9) Category 05.4 — ‘Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4’ is amended as follows:\n(a) the second entry for E 961 is replaced by the following:\n‘\nE 961\nNeotame\n3\nonly starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer\n’\n(b) the following new entry E 952 is inserted after the entry for E 951:\n‘\nE 952\nCyclamic acid and its Na and Ca salts\n250\n(51)\nonly flavoured cream spray cans energy-reduced or with no added sugar\n’\n(10) Category 06.4.4 — ‘Potato Gnocchi’ is amended as follows:\n(a) the entry for Group I is replaced by the following:\n‘\nGroup I\nAdditives\nexcept fresh refrigerated potato gnocchi\n’\n(b) the following new entries are added after the entry for E 200-203:\n‘\nE 270\nLactic acid\nquantum satis\nonly fresh refrigerated potato gnocchi\nE 304\nFatty acid esters of ascorbic acid\nquantum satis\nonly fresh refrigerated potato gnocchi\nE 330\nCitric acid\nquantum satis\nonly fresh refrigerated potato gnocchi\nE 334\nTartaric acid (L(+)-)\nquantum satis\nonly fresh refrigerated potato gnocchi\nE 471\nMono- and di-glycerides of fatty acids\nquantum satis\nonly fresh refrigerated potato gnocchi\n’\n(11) Category 07.2 — ‘Fine bakery wares’ is amended as follows:\n(a) the entry for E 220-228 is replaced by the following:\n‘\nE 220-228\nSulphur dioxide — sulphites\n50\n(3)\nonly dry biscuits\n’\n(b) the following footnote 3 is inserted after footnote 2:\n(3) ‘Maximum levels are expressed as SO2 and 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(12) Category 08.2 — ‘Meat preparations as defined by Regulation (EC) No 853/2004’ is amended as follows:\n(a) the entries for E 249-250 and E 261 are replaced by the following:\n‘\nE 249-250\nNitrites\n150\n(7)\nonly lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, and tatar wołowy (danie tatarskie)\nE 261\nPotassium acetates\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\n’\n(b) footnote 7 is replaced by the following:\n(7) ‘Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 ’\n(c) footnote 7′ is deleted\n(d) footnote 66 is replaced by the following:\n(66) ‘Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’\n(13) Category 08.3.1 — ‘Non-heat-treated meat products’ is amended as follows:\n(a) the following entries for E 315 and E 316 are deleted:\n‘\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\n’\n(b) footnote 7 is replaced by the following:\n(7) ‘Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 ’\n(c) footnote 66 is replaced by the following:\n(66) ‘Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’\n(14) Category 08.3.2 — ‘Heat-treated meat products’ is amended as follows:\n(a) the following new entry E 310-320 is inserted after the entry for E 316:\n‘\nE 310-320\nGallates, TBHQ and BHA\n200\n(1) (13)\nonly dehydrated meat\n’\n(b) footnote 7 is replaced by the following:\n(7) ‘Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 ’\n(c) the following footnote 13 is inserted after footnote 9:\n(13) ‘Maximum limit expressed on fat’\n(d) footnote 66 is replaced by the following:\n(66) ‘Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’\n(15) In category 08.3.3 — ‘Casings and coatings and decorations for meat’, is amended as follows:\n(a) the entry for E 339 is replaced by the following:\n‘\nE 339\nSodium phosphates\n12 600\n(4) (89)\nonly in natural casings for sausages\n’\n(b) footnote 78 is replaced by the following:\n(78) ‘Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’\n(c) footnote 80 is replaced by the following:\n(89) ‘Carry-over in the final product shall not exceed 250 mg/kg’\n(16) Category 08.3.4.1 — ‘Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)’ is amended as follows:\n(a) footnote 7 is replaced by the following:\n(7) ‘Maximum added amount, expressed as NaNO2 or NaNO3 ’\n(b) footnote 39 is replaced by the following:\n(39) ‘Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 ’\n(17) Category 08.3.4.2 — ‘Traditional 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)’, is amended as follows:\n(a) the third entry for E 249-250 is replaced by the following:\n‘\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 months; jamón curado, paleta curada, lomo embuchado and cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days\n’\n(b) footnote 39 is replaced by the following:\n(39) ‘Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 ’\n(18) Category 08.3.4.3 — ‘Other 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)’ is amended as follows:\n(a) footnote 7 is replaced by the following:\n(7) ‘Maximum added amount, expressed as NaNO2 or NaNO3 ’\n(b) footnote 39 is replaced by the following:\n(39) ‘Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 ’\n(19) Categories 09.1.2 — ‘Unprocessed molluscs and crustaceans’, is amended as follows:\n(a) the entries for E 220-228 and E 586 are replaced by the following:\n‘\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 per kg\nE 220-228\nSulphur dioxide — sulphites\n200\n(3) (10)\nonly crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg\nE 220-228\nSulphur dioxide — sulphites\n300\n(3) (10)\nonly crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg\nE 586\n4-Hexylresorcinol\n2\n(90)\nOnly fresh, frozen or deep-frozen crustaceans\n’\n(b) footnote 42 is replaced by the following:\n(90) ‘As a residue in the meat’\n(20) Category 09.2 — ‘Processed fish and fishery products including molluscs and crustaceans’ is amended as follows:\n(a) the third entry for E 171 is replaced by the following:\n‘\nE 171\nTitanium dioxide\nquantum satis\nOnly smoked fish\n’\n(b) the second entry for E 172 is replaced by the following:\n‘\nE 172\nIron oxides and hydroxides\nquantum satis\nOnly smoked fish\n’\n(c) the third entry for E 200-213 is replaced by the following:\n‘\nE 200-213\nSorbic acid — sorbates; Benzoic acid — benzoates\n6 000\n(1) (2)\nonly cooked Crangon crangon and Crangon vulgaris\n’\n(d) the second entry for E 220-228 is replaced by the following:\n‘\nE 220-228\nSulphur dioxide — sulphites\n135\n(3) (10)\nonly cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg\n’\n(e) the third entry for E 220-228 is replaced by the following:\n‘\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 per kg\n’\n(f) the fifth entry for E 220-228 is replaced by the following:\n‘\nE 220-228\nSulphur dioxide — sulphites\n270\n(3) (10)\nonly cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg\n’\n(21) In category 09.3 — ‘Fish roe’, footnote 68 is replaced by the following:\n(68) ‘Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.’\n(22) Food category 10.2 — ‘Processed eggs and egg products’ is amended as follows:\n(a) the first entry for E 1505 is deleted;\n(b) the second entry for E 1505 is replaced by the following:\n‘\nE 1505\nTriethyl citrate\nquantum satis\nonly dried egg white\n’\n(23) Food category 14.2.7.1 — ‘Aromatised wines’ is amended as follows:\n(a) the following entries concerning Group II, Group III and the food additives E 104, E 110, E 124 and E 160d are deleted:\n‘\nGroup II\nColours at quantum satis\nexcept americano, bitter vino\nGroup III\nColours with combined maximum limit\n200\nexcept americano, bitter vino\nE 104\nQuinoline Yellow\n50\n(61)\nexcept americano, bitter vino\nE 110\nSunset Yellow FCF/Orange Yellow S\n50\n(61)\nexcept americano, bitter vino\nE 124\nPonceau 4R, Cochineal Red A\n50\n(61)\nexcept americano, bitter vino\nE 160d\nLycopene\n10\n’\n(b) the following entry for E163 is inserted after E 160d:\n‘\nE 163\nAnthocyanins\nquantum satis\nonly americano\n’\n(24) Food category 14.2.7.2 — ‘Aromatised wine-based drinks’ is amended as follows:\n(a) the entries for Groups II and III and for E 160d are deleted;\n(b) the entries for E 104 are replaced by the following:\n‘\nE 104\nQuinoline Yellow\n50\n(61)\nonly bitter soda\n’\n(c) the entries for E 110 are replaced by the following:\n‘\nE 110\nSunset Yellow FCF/Orange Yellow S\n50\n(61)\nonly bitter soda\n’\n(d) the entries for E 124 are replaced by the following:\n‘\nE 124\nPonceau 4R, Cochineal Red A\n50\n(61)\nonly bitter soda\n’\n(e) the entry for E 150a-d is replaced by the following:\n‘\nE 150a-d\nCaramels\nquantum satis\nexcept sangria, clarea, zurra\n’\n(25) Category 17.1 — ‘Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms’ is amended as follows:\n(a) the entry for E 900 is replaced by the following:\n‘\nE 900\nDimethyl polysiloxane\n10\n(91)\nonly food supplements in effervescent tablet form\n’\n(b) footnote 79 is replaced by the following:\n(91) ‘Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council (OJ L 83, 22.3.2012, p. 1).’"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2015/647/annex/I",
    "retrieved_at": "2026-11-01T14:46:43.690098+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."
}