{
  "url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-regulations-northern-ireland-1999/schedule-3",
  "json_url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-regulations-northern-ireland-1999/schedule-3.json",
  "legislation": "nisr/1999/244",
  "legislation_title": "Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999",
  "legislation_url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-regulations-northern-ireland-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)\nColumn 1\nColumn 2\nColumn 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 Citric acid\n0.5%\nE 322 Lecithins\nquantum satis\nE 334 Tartaric acid\n0.5%\nE 422 Glycerol\nquantum satis\nE 471 Mono-and diglycerides of fatty acids\nE 170 Calcium carbonates\n7% on dry matter without fat expressed as potassium carbonates\nE 500 Sodium carbonates\nE 501 Potassium carbonates\nE 503 Ammonium carbonates\nE 504 Magnesium carbonates\nE 524 Sodium hydroxide\nE 525 Potassium hydroxide\nE 526 Calcium hydroxide\nE 527 Ammonium hydroxide\nE 528 Magnesium hydroxyide\nE 530 Magnesium oxide\nE 414 Acacia gum\nas glazing agents only\nE 440 Pectins\nquantum satis\nFruit juices and nectars as defined in Directive 93/77/EEC\nE 300 Ascorbic acid\nquantum satis\nPineapple and passion fruit juices and nectars\nE 440 Pectins\n3 g/l\nPineapple juice as defined in Directive 93/77/EEC\nE 296 Malic acid\n3 g/l\nNectars as defined in Directive 93/77/EEC\nE 330 Citric acid\n5 g/l\nE 270 Lactic acid\n5 g/l\nGrape juice as defined in Directive 93/77/EEC\nE 170 Calcium carbonates\nquantum satis\nE 336 Potassium tartrates\nFruit juices as defined in Directive 93/77/EEC\nE 330 Citric acid\n3 g/l\nExtra jam and extra jelly, as defined in Directive 79/693/EEC\nE 270 Lactic acid\nquantum satis\nE 296 Malic acid\nE 300 Asorbic acid\nE 327 Calcium lactate\nE 330 Citric acid\nE 331 Sodium citrates\nE 333 Calcium citrates\nE 334 Tartaric acid\nE 335 Sodium tartrates\nE 350 Sodium malates\nE 440 Pectins\nE 471 Mono-and diglycerides of fatty acids\nJam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products\nE 270 Lactic acid\nquantum satis\nE 296 Malic acid\nE 300 Ascorbic acid\nE 327 Calcium lactate\nE 330 Citric acid\nE 331 Sodium citrates\nE 333 Calcium citrates\nE 334 Tartaric acid\nE 335 Sodium tartrates\nE 350 Sodium malates\nE 400 Alginic acid\n10 g/kg (individually or in combination)\nE 401 Sodium alginate\nE 402 Potassium alginate\nE 403 Ammomium alginate\nE 404 Calcium alginate\nE 406 Agar\nE 407 Carrageenan\nE 410 Locust bean gum\nE 412 Guar gum\nE 415 Xanthan gum\nE 418 Gellan gum\nE 440 Pectins\nquantum satis\nE 471 Mono-and diglycerides of fatty acids\nE 509 Calcium chloride\nE 524 Sodium hydroxide\nPartially dehydrated and dehydrated milk as defined in Directive 76/118/EEC\nE 300 Ascorbic acid\nquantum satis\nE 301 Sodium ascorbate\nE 304 Fatty acid esters of ascorbic acid\nE 322 Lecithins\nE 331 Sodium citrates\nE 332 Potassium citrates\nE 407 Carrageenan\nE 500 (ii) Sodium bicarbonate\nE 501 (ii) Potassium bicarbonate\nE 509 Calcium chloride\nPlain pasteurised cream\nE 401 Sodium alginate\nquantum satis\nE 402 Potassium alginate\nE 407 Carageenan\nE 466 Sodium carboxy methyl cellulose\nE 471 Mono-and diglycerides of fatty acids\nFrozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes\nFruit compote\nUnprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen\nE 300 Ascorbic acid\nquantum satis\nE 301 Sodium ascorbate\nE 302 Calcium ascorbate\nE 330 Citric acid\nE 331 Sodium citrates\nE 332 Potassium citrates\nE 333 Calcium citrates\nQuick-cook rice\nE 471 Mono-and diglycerides of fatty acids\nquantum satis\nE 472a Acetic acid esters of mono-and diglycerides of fatty acids\nNon-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)\nE 304 Fatty acid esters of ascorbic acid\nquantum satis\nE 306 Tocopherol-rich extract\nE 307 Alpha-tocopherol\nE 308 Gamma-tocopherol\nE 309 Delta-tocopherol\nE 322 Lecithins\n30 g/l\nE 471 Mono-and diglycerides of fatty acids\n10 g/l\nE 330 Citric acid\nquantum satis\nE 331 Sodium citrates\nE 332 Potassium citrates\nE 333 Calcium citrates\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 Lactic acid\nquannum satis\nE 300 Ascorbic acid\nE 304 Fatty acid esters of ascorbic acid\nE 306 Tocopherol-rich extract\nE 307 Alpha-tocopherol\nE 308 Gamma-tocopherol\nE 309 Delta-tocopherol\nE 322 Lecithins\n30 g/l\nE 471 Mono-and diglycerides of fatty acids\n10 g/l\nE 472c Citric acid esters of mono-and diglycerides of fatty acids\nquantum satis\nE 330 Citric acid\nE 331 Sodium citrates\nE 332 Potassium citrates\nE 333 Calcium citrates\nRefined olive oil, including olive pomace oil\nE 307 Alpha-tocopherol\n200 mg/l\nRipened cheese\nE 170 Calcium carbonates\nquantum satis\nE 504 Magnesium carbonates\nE 509 Calcium chloride\nE 575 Glucono-delta-lactone\nSliced and grated ripened cheese\nE 170 Calcium carbonates\nquantum satis\nE 504 Magnesium carbonates\nE 509 Calcium chloride\nE 575 Glucono-delta-lactone\nE 460 Celluloses\nMozzarella and whey cheese\nE 270 Lactic acid\nquantum satis\nE 330 Citric acid\nE 575 Glucono-delta-lactone\nE 260 Acetic acid\nSoured-cream butter\nE 500 Sodium carbonates\nquantum satis\nCanned and bottled fruit and vegetables\nE 260 Acetic acid\nquantum satis\nE 261 Potassium acetate\nE 262 Sodium acetates\nE 263 Calcium acetate\nE 270 Lactic acid\nE 296 Malic acid\nE 300 Asorbic acid\nE 301 Sodium ascorbate\nE 302 Calcium ascorbate\nE 325 Sodium lactate\nE 326 Potassium lactate\nE 327 Calcium lactate\nE 330 Citric acid\nE 331 Sodium citrates\nE 332 Potassium citrates\nE 333 Calcium citrates\nE 334 Tartaric acid\nE 335 Sodium tartrates\nE 336 Potassium tartrates\nE 337 Sodium potassium tartrate\nE 509 Calcium chloride\nE 575 Glucono-delta-lactone\nGehakt\nE 300 Ascorbic acid\nquantum satis\nE 301 Sodium ascorbate\nE 302 Calcium ascorbate\nE 330 Citric acid\nE 331 Sodium citrates\nE 332 Potassium citrates\nE 333 Calcium citrates\nPre-packed preparations of fresh minced meat\nE 300 Ascorbic acid\nquantum satis\nE 301 Sodium ascorbate\nE 302 Calcium ascorbate\nE 330 Citric acid\nE 331 Sodium citrates\nE 332 Potassium citrates\nE 333 Calcium citrates\nBread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt\nE 260 Acetic acid\nquantum satis\nE 261 Potassium acetate\nE 262 Sodium acetates\nE 263 Calcium acetate\nE 270 Lactic acid\nE 300 Ascorbic acid\nE 301 Sodium ascorbate\nE 302 Calcium ascorbate\nE 304 Fatty acid esters of ascorbic acid\nE 322 Lecithins\nE 325 Sodium lactate\nE 326 Potassium lactate\nE 327 Calcium lactate\nE 471 Mono-and diglycerides of fatty acids\nE 472a Acetic acid esters of mono-and diglycerides of fatty acids\nE 472d Tartaric acid esters of mono-and diglycerides of fatty acids\nE 472e Mono-and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids\n472f Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids\nPain courant français\nE 260 Acetic acid\nquantum satis\nE261 Potassium acetate\nE 262 Sodium acetates\nE 263 Calcium acetate\nE 270 Lactic acid\nE 300 Ascorbic acid\nE 301 Sodium ascorbate\nE 302 Calcium ascorbate\nE 304 Fatty acid esters of ascorbic acid\nE 322 Lecithins\nE 325 Sodium lactate\nE 326 Potassium lactate\nE 327 Calcium lactate\nE 471 Mono-and diglycerides of fatty acids\nFresh pasta\nE 270 Lactic acid\nquantum satis\nE 300 Ascorbic acid\nE 301 Sodium ascorbate\nE 322 Lecithins\nE 330 Citric acid\nE 334 Tartaric acid\nE 471 Mono-and digylcerides of fatty acids\nE 575 Glucono-delta-lactone\nWines and sparkling wines and partially fermented grape must\nAdditives authorised:\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\npro memoria\nBeer\nE 270 Lactic acid\nquantum satis\nE 300 Ascorbic acid\nE 301 Sodium ascorbate\nE 330 Citric acid\nE 414 Acacia acid\nFoie gras, foie gras entler, blocs de foie gras\nE 300 Ascorbic acid\nquantum satis\nE 301 Sodium ascorbate\n”",
  "extent": "N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "I",
      "label": "I1",
      "text": "Sch. 3 in operation at 13.7.1999, see reg. 1(1)"
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "O.J. No. L244, 30.9.93, p. 23"
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "O.J. No. L24, 30.1.76, p. 49"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/nisr/1999/244/schedule/3",
    "retrieved_at": "2026-10-29T02:19:25.654265+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."
}