{
  "url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-regulations-1999/schedule-3",
  "json_url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-regulations-1999/schedule-3.json",
  "legislation": "uksi/1999/1136",
  "legislation_title": "The Miscellaneous Food Additives (Amendment) Regulations 1999",
  "legislation_url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-regulations-1999",
  "path": "schedule/3",
  "kind": "schedule",
  "number": "3",
  "heading": "CONTAINING NEW SCHEDULE 7 TO THE PRINCIPAL REGULATIONS",
  "text": "“SCHEDULE 7\nFOODS IN WHICH A LIMITED NUMBER OF MISCELLANEOUS ADDITIVES LISTED IN SCHEDULE 1 MAY BE USED\nRegulations 3(2) to (4) and 4(3)\nFood\nAdditive\nMaximum level\nCocoa and chocolate products as defined in Directive 73/241/EEC (not including cocoa and chocolate products energy reduced or with no added sugars)\nE 330\nCitric acid\n0.5%\nE 322\nLecithins\nquantum satis\nE 334\nTartaric acid\n0.5%\nE 422\nGlycerol\n} quantum satis\nE 471\nMono- and diglycerides of fatty acids\n}\nE 170\nCalcium carbonates\n} 7% on dry matter without fat expressed as potassium carbonates\nE 500\nSodium carbonates\n}\nE 501\nPotassium carbonates\n}\nE 503\nAmmonium carbonates\n}\nE 504\nMagnesium carbonates\n}\nE 524\nSodium hydroxide\n}\nE 525\nPotassium hydroxide\n}\nE 526\nCalcium hydroxide\n}\nE 527\nAmmonium hydroxide\n}\nE 528\nMagnesium hydroxide\n}\nE 530\nMagnesium oxide\n}\nE 414\nAcacia gum\n} as glazing agents only\nE 440\nPectins\n} quantum satis\nFruit juices and nectars as defined in Directive 93/77/EEC\nE 300\nAscorbic acid\nquantum satis\nPineapple and passion fruit juices and nectars\nE 440\nPectins\n3 g/l\nPineapple juice as defined in Directive 93/77/EEC\nE 296\nMalic acid\n3 g/l\nNectars as defined in Directive 93/77/EEC\nE 330\nCitric acid\n5 g/l\nE 270\nLactic acid\n5 g/l\nGrape juice as defined in Directive 93/77/EEC\nE 170\nCalcium carbonates\n} quantum satis\nE 336\nPotassium tartrates\n}\nFruit juices as defined in Directive 93/77/EEC\nE 330\nCitric acid\n3 g/l\nExtra jam and extra jelly, as defined in Directive 79/693/EEC\nE 270\nLactic acid\n} quantum satis\nE 296\nMalic acid\n}\nE 300\nAscorbic acid\n}\nE 327\nCalcium lactate\n}\nE 330\nCitric acid\n}\nE 331\nSodium citrates\n}\nE 333\nCalcium citrates\n}\nE 334\nTartaric acid\n}\nE 335\nSodium tartrates\n}\nE 350\nSodium malates\n}\nE 440\nPectins\n}\nE 471\nMono- and diglycerides of fatty acids\n}\nJam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products\nE 270\nLactic acid\n} quantum satis\nE 296\nMalic acid\n}\nE 300\nAscorbic acid\n}\nE 327\nCalcium lactate\n}\nE 330\nCitric acid\n}\nE 331\nSodium citrates\n}\nE 333\nCalcium citrates\n}\nE 334\nTartaric acid\n}\nE 335\nSodium tartrates\n}\nE 350\nSodium malates\n}\nE 400\nAlginic acid\n} 10 g/kg\nE 401\nSodium alginate\n} (individually or in combination)\nE 402\nPotassium alginate\n}\nE 403\nAmmonium alginate\n}\nE 404\nCalcium alginate\n}\nE 406\nAgar\n}\nE 407\nCarrageenan\n}\nE 410\nLocust bean gum\n}\nE 412\nGuar gum\n}\nE 415\nXanthan gum\n}\nE 418\nGellan gum\n}\nE 440\nPectins\n} quantum satis\nE 471\nMono- and diglycerides of fatty acids\n}\nE 509\nCalcium chloride\n}\nE 524\nSodium hydroxide\n}\nPartially dehydrated and dehydrated milk as defined in Directive 76/118/EEC\nE 300\nAscorbic acid\n} quantum satis\nE 301\nSodium ascorbate\n}\nE 304\nFatty acid esters of ascorbic acid\n}\nE 322\nLecithins\n}\nE 331\nSodium citrates\n}\nE 332\nPotassium citrates\n}\nE 407\nCarrageenan\n}\nE 500\n(ii) Sodium bicarbonate\n}\nE 501\n(ii) Potassium bicarbonate\n}\nE 509\nCalcium chloride\n}\nPlain pasteurised cream\nE 401\nSodium alginate\n} quantum satis\nE 402\nPotassium alginate\n}\nE 407\nCarrageenan\n}\nE 466\nSodium carboxy methyl cellulose\n}\nE 471\nMono- and diglycerides of fatty acids\n}\nFrozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes }\nE 300\nAscorbic acid\n} quantum satis\n}\nE 301\nSodium ascorbate\n}\n}\nE 302\nCalcium ascorbate\n}\n}\nE 330\nCitric acid\n}\n}\nE 331\nSodium citrates\n}\n}\nE 332\nPotassium citrates\n}\nFruit compote }\nE 333\nCalcium citrates\n}\nUnprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen }\n}\nQuick-cook rice\nE 471\nMono- and diglycerides of fatty acids\n} quantum satis\nE 472a\nAcetic acid esters of mono- and diglycerides of fatty acids\n}\nNon emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)\nE 304\nFatty acid esters of ascorbic acid\n} quantum satis\nE 306\nTocopherol-rich extract\n}\nE 307\nAlpha-tocopherol\n}\nE 308\nGamma-tocopherol\nE 309\nDelta-tocopherol\nE 322\nLecithins\n30 g/l\nE 471\nMono- and diglycerides of fatty acids\n10 g/l\nE 330\nCitric acid\n} quantum satis\nE 331\nSodium citrates\n}\nE 332\nPotassium citrates\n}\nE 333\nCalcium citrates\n}\nNon-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking or frying purposes or for the preparation of gravy\nE 270\nLactic acid\n} quantum satis\nE 300\nAscorbic acid\n}\nE 304\nFatty acid esters of ascorbic acid\n}\nE 306\nTocopherol-rich extract\n}\nE 307\nAlpha-tocopherol\n}\nE 308\nGamma-tocopherol\n}\nE 309\nDelta-tocopherol\n}\nE 322\nLecithins\n30 g/l\nE 471\nMono- and diglycerides of fatty acids\n10 g/l\nE 472c\nCitric acid esters of mono- and diglycerides of fatty acids\n} quantum satis\nE 330\nCitric acid\n}\nE 331\nSodium citrates\n}\nE 332\nPotassium citrates\n}\nE 333\nCalcium citrates\n}\nRefined olive oil, including olive pomace oil\nE 307\nAlpha-tocopherol\n200 mg/l\nRipened cheese\nE 170\nCalcium carbonates\n} quantum satis\nE 504\nMagnesium carbonates\n}\nE 509\nCalcium chloride\n}\nE 575\nGlucono-delta-lactone\n}\nSliced and grated ripened cheese\nE 170\nCalcium carbonates\n} quantum satis\nE 504\nMagnesium carbonates\n}\nE 509\nCalcium chloride\n}\nE 575\nGlucono-delta-lactone\n}\nE 460\nCelluloses\n}\nMozzarella and whey cheese\nE 270\nLactic acid\n} quantum satis\nE 330\nCitric acid\n}\nE 575\nGlucono-delta-lactone\n}\nE 260\nAcetic acid\n}\nSoured-cream butter\nE 500\nSodium carbonates\nquantum satis\nCanned and bottled fruit and vegetables\nE 260\nAcetic acid\n} quantum satis\nE 261\nPotassium acetate\n}\nE 262\nSodium acetates\n}\nE 263\nCalcium acetate\n}\nE 270\nLactic acid\n}\nE 296\nMalic acid\n}\nE 300\nAscorbic acid\n}\nE 301\nSodium ascorbate\n}\nE 302\nCalcium ascorbate\n}\nE 325\nSodium lactate\n}\nE 326\nPotassium lactate\n}\nE 327\nCalcium lactate\n}\nE 330\nCitric acid\n}\nE 331\nSodium citrates\n}\nE 332\nPotassium citrates\n}\nE 333\nCalcium citrates\n}\nE 334\nTartaric acid\n}\nE 335\nSodium tartrates\n}\nE 336\nPotassium tartrates\n}\nE 337\nSodium potassium tartrate\n}\nE 509\nCalcium chloride\n}\nE 575\nGlucono-delta-lactone\n}\nGehakt\nE 300\nAscorbic acid\n} quantum satis\nE 301\nSodium ascorbate\n}\nE 302\nCalcium ascorbate\n}\nE 330\nCitric acid\n}\nE 331\nSodium citrates\n}\nE 332\nPotassium citrates\n}\nE 333\nCalcium citrates\n}\nPre-packed preparations of fresh minced meat\nE 300\nAscorbic acid\n} quantum satis\nE 301\nSodium ascorbate\n}\nE 302\nCalcium ascorbate\n}\nE 330\nCitric acid\n}\nE 331\nSodium citrates\n}\nE 332\nPotassium citrates\n}\nE 333\nCalcium citrates\n}\nBread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt\nE 260\nAcetic acid\n} quantum satis\nE 261\nPotassium acetate\n}\nE 262\nSodium acetates\n}\nE 263\nCalcium acetate\n}\nE 270\nLactic acid\n}\nE 300\nAscorbic acid\n}\nE 301\nSodium ascorbate\n}\nE 302\nCalcium ascorbate\n}\nE 304\nFatty acid esters of ascorbic acid\n}\nE 322\nLecithins\n}\nE 325\nSodium lactate\n}\nE 326\nPotassium lactate\n}\nE 327\nCalcium lactate\n}\nE 471\nMono- and diglycerides of fatty acids\n}\nE 472a\nAcetic acid esters of mono- and diglycerides of fatty acids\n}\nE 472d\nTartaric acid esters of mono- and diglycerides of fatty acids\n}\nE 472e\nMono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids\n}\nE 472f\nMixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids\n}\nPain courant français\nE 260\nAcetic acid\n} quantum satis\nE 261\nPotassium acetate\n}\nE 262\nSodium acetates\n}\nE 263\nCalcium acetate\n}\nE 270\nLactic acid\n}\nE 300\nAscorbic acid\n}\nE 301\nSodium ascorbate\n}\nE 302\nCalcium ascorbate\n}\nE 304\nFatty acid esters of ascorbic acid\n}\nE 322\nLectithins\n}\nE 325\nSodium lactate\n}\nE 326\nPotassium lactate\n}\nE 327\nCalcium lactate\n}\nE 471\nMono- and diglycerides of fatty acids\n}\nFresh pasta\nE 270\nLactic acid\n} quantum satis\nE 300\nAscorbic acid\n}\nE 301\nSodium ascorbate\n}\nE 322\nLecithins\n}\nE 330\nCitric acid\n}\nE 334\nTartaric acid\n}\nE 471\nMono- and diglycerides of fatty acids\n}\nE 575\nGlucono-delta-lactone\n}\nWines and sparkling wines and partially fermented grape must\nAdditives authorised:\npro memoria\nin accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations; in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79\nBeer\nE 270\nLactic acid\n} quantum satis\nE 300\nAscorbic acid\n}\nE 301\nSodium ascorbate\n}\nE 330\nCitric acid\n}\nE 414\nAcacia gum\n}\nFoie gras, foie gras entier, blocs de foie gras\nE 300\nAscorbic acid\n} quantum satis\nE 301\nSodium ascorbate\n}\n”",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "OJ No. L244, 30.9.93, p. 23."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "OJ No. L24, 30.1.76, p. 49."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1999/1136/schedule/3",
    "retrieved_at": "2026-10-29T10:49:52.960812+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."
}