# Commission Regulation (EU) 2019/891 of 28 May 2019 amending Annexes I and II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the functional class of ‘stabilisers’ and the use of ferrous lactate (E 585) on the mushroom Albatrellus ovinus as a food ingredient in Swedish liver pâtés (Text with EEA relevance), Annex

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

Regulation (EC) No 1333/2008 is amended as follows:
(1) In Annex I the entry 24 ‘stabilisers’ is replaced as follows:
24.. ‘“stabilisers” are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;’
(2) Part E of Annex II is amended as follows:
(a) In food category 04.2.2 ‘Fruit and vegetables in vinegar, oil, or brine’, the entry for ferrous lactate (E 585) is replaced by the following:
‘
E 585
Ferrous lactate
150
(56)
only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation
’
(b) In food category 04.2.3 ‘Canned or bottled fruit and vegetables’, the entry for ferrous lactate (E 585) is replaced by the following:
‘
E 585
Ferrous lactate
150
(56)
only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation
’

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Source: https://www.legislation.gov.uk/eur/2019/891/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2019-891/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.