No 1333/2008 of the EUROPEAN PARLIAMENT and of the COUNCIL of 16 December 2008 on Food Additives (Text with EEA Relevance)

Home , E number, List of food additives, Processing aid

2008R1333 — EN — 14.04.2014 — 017.001 — 1

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►B REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on food additives (Text with EEA relevance)

(OJ L 354, 31.12.2008, p. 16)

Amended by:

Official Journal

No page date

►M1 Commission Regulation (EU) No 238/2010 of 22 March 2010 L 75 17 23.3.2010

►M2 Commission Regulation (EU) No 1129/2011 of 11 November 2011 L 295 1 12.11.2011

►M3 amended by Commission Regulation (EU) No 1152/2013 of L 311 1 20.11.2013 19 November 2013

►M4 Commission Regulation (EU) No 1130/2011 of 11 November 2011 L 295 178 12.11.2011

►M5 Commission Regulation (EU) No 1131/2011 of 11 November 2011 L 295 205 12.11.2011

►M6 Commission Regulation (EU) No 232/2012 of 16 March 2012 L 78 1 17.3.2012

►M7 Commission Regulation (EU) No 380/2012 of 3 May 2012 L 119 14 4.5.2012

►M8 Commission Regulation (EU) No 470/2012 of 4 June 2012 L 144 16 5.6.2012

►M9 Commission Regulation (EU) No 471/2012 of 4 June 2012 L 144 19 5.6.2012

►M10 Commission Regulation (EU) No 472/2012 of 4 June 2012 L 144 22 5.6.2012

►M11 Commission Regulation (EU) No 570/2012 of 28 June 2012 L 169 43 29.6.2012

►M12 Commission Regulation (EU) No 583/2012 of 2 July 2012 L 173 8 3.7.2012

►M13 Commission Regulation (EU) No 675/2012 of 23 July 2012 L 196 52 24.7.2012

►M14 Commission Regulation (EU) No 1049/2012 of 8 November 2012 L 310 41 9.11.2012

►M15 Commission Regulation (EU) No 1057/2012 of 12 November 2012 L 313 11 13.11.2012

►M16 Commission Regulation (EU) No 1147/2012 of 4 December 2012 L 333 34 5.12.2012

►M17 Commission Regulation (EU) No 1148/2012 of 4 December 2012 L 333 37 5.12.2012

►M18 Commission Regulation (EU) No 1149/2012 of 4 December 2012 L 333 40 5.12.2012

►M19 Commission Regulation (EU) No 1166/2012 of 7 December 2012 L 336 75 8.12.2012

►M20 Commission Regulation (EU) No 25/2013 of 16 January 2013 L 13 1 17.1.2013 2008R1333 — EN — 14.04.2014 — 017.001 — 2

►M21 Commission Regulation (EU) No 244/2013 of 19 March 2013 L 77 3 20.3.2013

►M22 Commission Regulation (EU) No 256/2013 of 20 March 2013 L 79 24 21.3.2013

►M23 Commission Regulation (EU) No 438/2013 of 13 May 2013 L 129 28 14.5.2013

►M24 Commission Regulation (EU) No 509/2013 of 3 June 2013 L 150 13 4.6.2013

►M25 Commission Regulation (EU) No 510/2013 of 3 June 2013 L 150 17 4.6.2013

►M26 Commission Regulation (EU) No 723/2013 of 26 July 2013 L 202 8 27.7.2013

►M27 Commission Regulation (EU) No 738/2013 of 30 July 2013 L 204 32 31.7.2013

►M28 Commission Regulation (EU) No 739/2013 of 30 July 2013 L 204 35 31.7.2013

►M29 Commission Regulation (EU) No 816/2013 of 28 August 2013 L 230 1 29.8.2013

►M30 Commission Regulation (EU) No 817/2013 of 28 August 2013 L 230 7 29.8.2013

►M31 Commission Regulation (EU) No 818/2013 of 28 August 2013 L 230 12 29.8.2013

►M32 Commission Regulation (EU) No 913/2013 of 23 September 2013 L 252 11 24.9.2013

►M33 Commission Regulation (EU) No 1068/2013 of 30 October 2013 L 289 58 31.10.2013

►M34 Commission Regulation (EU) No 1069/2013 of 30 October 2013 L 289 61 31.10.2013

►M35 Commission Regulation (EU) No 1274/2013 of 6 December 2013 L 328 79 7.12.2013

►M36 Commission Regulation (EU) No 59/2014 of 23 January 2014 L 21 9 24.1.2014

►M37 Commission Regulation (EU) No 264/2014 of 14 March 2014 L 76 22 15.3.2014

►M38 Commission Regulation (EU) No 298/2014 of 21 March 2014 L 89 36 25.3.2014 2008R1333 — EN — 14.04.2014 — 017.001 — 3

▼B REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on food additives (Text with EEA relevance)

THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty establishing the European Community, and in particular Article 95 thereof,

Having regard to the proposal from the Commission,

Having regard to the opinion of the European Economic and Social Committee (1 ),

Acting in accordance with the procedure laid down in Article 251 of the Treaty (2 ),

Whereas:

(1) The free movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and well-being of citizens, and to their social and economic interests.

(2) A high level of protection of human life and health should be assured in the pursuit of Community policies.

(3) This Regulation replaces previous Directives and Decisions concerning food additives permitted for use in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests, via comprehensive and streamlined procedures.

(4) This Regulation harmonises the use of food additives in foods in the Community. This includes the use of food additives in foods covered by Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses (3 ) and the use of certain food colours for the health marking of meat and the decoration and stamping of eggs. It also harmonises the use of food additives in food additives and food enzymes thus ensuring their safety and quality and facilitating their storage and use. This has not previously been regulated at Community level.

(1 ) OJ C 168, 20.7.2007, p. 34. (2 ) Opinion of the European Parliament of 10 July 2007 (OJ C 175 E, 10.7.2008, p. 142), Council Common Position of 10 March 2008 (OJ C 111 E, 6.5.2008, p. 10), Position of the European Parliament of 8 July 2008 (not yet published in the Official Journal) and Council Decision of 18 November 2008. (3 ) OJ L 186, 30.6.1989, p. 27. 2008R1333 — EN — 14.04.2014 — 017.001 — 4

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(5) Food additives are substances that are not normally consumed as food itself but are added to food intentionally for a technological purpose described in this Regulation, such as the preservation of food. All food additives should be covered by this Regulation, and therefore in the light of scientific progress and technological development the list of functional classes should be updated. However, substances should not be considered as food additives when they are used for the purpose of imparting flavour and/or taste or for nutritional purposes, such as salt replacers, vitamins and minerals. Moreover, substances considered as foods which may be used for a technological function, such as sodium chloride or saffron for colouring and food enzymes should also not fall within the scope of this Regu lation. However, preparations obtained from foods and other natural source material that are intended to have a technological effect in the final food and which are obtained by selective extraction of constituents (e.g. pigments) relative to the nutritive or aromatic constituents, should be considered additives within the meaning of this Regulation. Finally, food enzymes are covered by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes (1 ), which excludes the application of this Regu lation.

(6) Substances not consumed as food itself but used intentionally in the processing of foods, which only remain as residues in the final food and do not have a technological effect in the final product (processing aids), should not be covered by this Regu lation.

(7) Food additives should be approved and used only if they fulfil the criteria laid down in this Regulation. Food additives must be safe when used, there must be a technological need for their use, and their use must not mislead the consumer and must be of benefit to the consumer. Misleading the consumer includes, but is not limited to, issues related to the nature, freshness, quality of ingredients used, the naturalness of a product or of the production process, or the nutritional quality of the product, including its fruit and vegetable content. The approval of food additives should also take into account other factors relevant to the matter under consideration including societal, economic, tradi tional, ethical and environmental factors, the precautionary principle and the feasibility of controls. The use and maximum levels of a food additive should take into account the intake of the food additive from other sources and the exposure to the food additive by special groups of consumers (e.g. allergic consumers).

(8) Food additives must comply with the approved specifications, which should include information to adequately identify the food additive, including origin, and to describe the acceptable criteria of purity. The specifications previously developed for food additives included in Commission Directive 95/31/EC of 5 July 1995 laying down specific criteria of purity concerning

(1 ) See page 7 of this Official Journal. 2008R1333 — EN — 14.04.2014 — 017.001 — 5

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sweeteners for use in foodstuffs (1 ), Commission Directive 95/45/EC of 26 July 1995 laying down specific purity criteria concerning colours for use in foodstuffs (2 ) and Commission Directive 96/77/EC of 2 December 1996 laying down specific purity criteria on food additives other than colours and sweeteners (3 ) should be maintained until the corresponding additives are entered in the Annexes to this Regulation. At that time, the specifications related to such additives should be set out in a Regulation. Those specifications should relate directly to the additives included in the Community lists in the Annexes to this Regulation. However, considering the complex character and substance of such specifications, for the sake of clarity they should not be integrated as such in the Community lists but should be set out in one or more separate Regulations.

(9) Some food additives are permitted for specific uses for certain authorised oenological practices and processes. The use of such food additives should comply with this Regulation and with the specific provisions laid down in the relevant Community legis lation.

(10) In order to ensure harmonisation, the risk assessment and approval of food additives should be carried out in accordance with the procedure laid down in Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings (4 )

(11) Under Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (5 ), the European Food Safety Authority (hereinafter referred to as the Authority) is to be consulted on matters likely to affect public health.

(12) A food additive which falls within the scope of Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed (6 ) should be authorised in accordance with that Regulation as well as under this Regulation.

(1 ) OJ L 178, 28.7.1995, p. 1. (2 ) OJ L 226, 22.9.1995, p. 1. (3 ) OJ L 339, 30.12.1996, p. 1. (4 ) See page 1 of this Official Journal. (5 ) OJ L 31, 1.2.2002, p. 1. (6 ) OJ L 268, 18.10.2003, p. 1. 2008R1333 — EN — 14.04.2014 — 017.001 — 6

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(13) A food additive already approved under this Regulation which is prepared by production methods or using starting materials significantly different from those included in the risk assessment of the Authority, or different from those covered by the specifi cations laid down, should be submitted for evaluation by the Authority. ‘Significantly different’ could mean, inter alia, a change of the production method from extraction from a plant to production by fermentation using a micro-organism or a genetic modification of the original micro-organism, a change in starting materials, or a change in particle size, including the use of nanotechnology.

(14) Food additives should be kept under continuous observation and must be re-evaluated whenever necessary in the light of changing conditions of use and new scientific information. Where necessary, the Commission together with the Member States should consider appropriate action.

(15) Member States which maintained on 1 January 1992 prohibitions on the use of certain additives in certain specific foods which are considered traditional and are produced on their territory should be permitted to continue to apply those prohibitions. Moreover, as regard products such as ‘Feta’ or ‘Salame cacciatore’, this Regulation should be without prejudice to more restrictive rules linked to the use of certain denominations under Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (1 ) and Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed (2 ).

(16) Unless subject to further restrictions, an additive may be present in food, other than by direct addition, as a result of carry-over from an ingredient in which the additive was permitted, provided that the level of the additive in the final food is no greater than would be introduced by the use of the ingredient under proper technological conditions and good manufacturing practice.

(17) Food additives remain subject to the general labelling obligations as provided for in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approxi mation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (3 ) and, as the case may be, in Regulation (EC) No 1829/2003 and in Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms (4 ). In addition, specific provisions on the labelling of food additives sold as such to the manufacturer or to the final consumer should be contained in this Regulation.

(1 ) OJ L 93, 31.3.2006, p. 12. (2 ) OJ L 93, 31.3.2006, p. 1. (3 ) OJ L 109, 6.5.2000, p. 29. (4 ) OJ L 268, 18.10.2003, p. 24. 2008R1333 — EN — 14.04.2014 — 017.001 — 7

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(18) Sweeteners authorised under this Regulation may be used in table-top sweeteners sold directly to consumers. Manufacturers of such products should make information available to the consumer by appropriate means to allow them to use the product in a safe manner. Such information could be made available in a number of ways including on product labels, Internet websites, consumer information lines or at the point of sale. In order to adopt a uniform approach to the implementation of this requirement, guidance drawn up at Community level may be necessary.

(19) The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission (1 ).

(20) In particular the Commission should be empowered to amend the Annexes of this Regulation and to adopt appropriate transitional measures. Since those measures are of general scope and are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it with new non-essential elements, they must be adopted in accordance with the regulatory procedure with scrutiny provided for in Article 5a of Decision 1999/468/EC.

(21) On grounds of efficiency, the normal time-limits for the regu latory procedure with scrutiny should be curtailed for the adoption of certain amendments to Annexes II and III relating to substances already authorised under other Community law as well as any appropriate transitional measures related to these substances.

(22) In order to develop and update Community law on food additives in a proportionate and effective way, it is necessary to collect data, share information and coordinate work between Member States. For that purpose, it may be useful to undertake studies to address specific issues with a view to facilitating the decision-making process. It is appropriate that the Community finance such studies as part of its budgetary procedure. The financing of such measures is covered by Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verifi cation of compliance with feed and food law, animal health and animal welfare rules (2 ).

(23) Member States are to carry out official controls in order to enforce compliance with this Regulation in accordance with Regulation (EC) No 882/2004.

(1 ) OJ L 184, 17.7.1999, p. 23. (2 ) OJ L 165, 30.4.2004, p. 1. Corrected by OJ L 191, 28.5.2004, p. 1. 2008R1333 — EN — 14.04.2014 — 017.001 — 8

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(24) Since the objective of this Regulation, namely to lay down Community rules on food additives, cannot be sufficiently achieved by the Member States and can therefore, in the interests of market unity and a high level of consumer protection, be better achieved at Community level, the Community may adopt measures, in accordance with the principle of subsidiarity as set out in Article 5 of the Treaty. In accordance with the principle of proportionality, as set out in that Article, this Regu lation does not go beyond what is necessary in order to achieve that objective.

(25) Following the adoption of this Regulation the Commission, assisted by the Standing Committee on the Food Chain and Animal Health, should review all the existing authorisations for criteria, other than safety, such as intake, technological need and the potential to mislead the consumer. All food additives that are to continue to be authorised in the Community should be trans ferred to the Community lists in Annexes II and III to this Regu lation. Annex III to this Regulation should be completed with the other food additives used in food additives and food enzymes as well as carriers for nutrients and their conditions of use in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings]. To allow a suitable transition period, the provisions in Annex III, other than the provisions concerning carriers for food additives and food additives in flavourings, should not apply until 1 January 2011.

(26) Until the future Community lists of food additives are estab lished, it is necessary to provide for a simplified procedure allowing the current lists of food additives contained in the existing Directives to be updated.

(27) Without prejudice to the outcome of the review referred to in recital 25, within one year following the adoption of this Regu lation the Commission should set up an evaluation programme for the Authority to re-evaluate the safety of the food additives that were already approved in the Community. That programme should define the needs and the order of priorities according to which the approved food additives are to be examined.

(28) This Regulation repeals and replaces the following acts: Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption (1 ), Council Directive 65/66/EEC of 26 January 1965 laying down specific criteria of purity for preservatives authorised for use in foodstuffs intended for human consumption (2 ), Council Directive 78/663/EEC of 25 July 1978 laying down specific criteria of

(1 ) OJ 115, 11.11.1962, p. 2645/62. (2 ) OJ 22, 9.2.1965, p. 373. 2008R1333 — EN — 14.04.2014 — 017.001 — 9

▼B purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs (1 ), Council Directive 78/664/EEC of 25 July 1978 laying down specific criteria of purity for anti oxidants which may be used in foodstuffs intended for human consumption (2 ), First Commission Directive 81/712/EEC of 28 July 1981 laying down Community methods of analysis for verifying that certain additives used in foodstuffs satisfy criteria of purity (3 ), Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption (4 ), Directive 94/35/EC of the European Parliament and of the Council of 30 June 1994 on sweeteners for use in foodstuffs (5 ), Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs (6 ), Directive 95/2/EC of the European Parliament and of the Council of 20 February 1995 on food additives other than colours and sweeteners (7 ), Decision No 292/97/EC of the European Parliament and of the Council of 19 December 1996 on the maintenance of national laws prohibiting the use of certain additives in the production of certain specific foodstuffs (8 ) and Commission Decision 2002/247/EC of 27 March 2002 suspending the placing on the market and import of jelly confectionary containing the food additive E 425 konjac (9 ). However, it is appropriate that certain provisions of those acts remain in force during a transi tional period to allow time for the preparation of the Community lists in the Annexes to this Regulation,

HAVE ADOPTED THIS REGULATION:

CHAPTER I SUBJECT MATTER, SCOPE AND DEFINITIONS

Article 1 Subject matter

This Regulation lays down rules on food additives used in foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.

For those purposes, this Regulation provides for:

(a) Community lists of approved food additives as set out in Annexes II and III;

(1 ) OJ L 223, 14.8.1978, p. 7. (2 ) OJ L 223, 14.8.1978, p. 30. (3 ) OJ L 257, 10.9.1981, p. 1. (4 ) OJ L 40, 11.2.1989, p. 27. (5 ) OJ L 237, 10.9.1994, p. 3. (6 ) OJ L 237, 10.9.1994, p. 13. (7 ) OJ L 61, 18.3.1995, p. 1. (8 ) OJ L 48, 19.2.1997, p. 13. (9 ) OJ L 84, 28.3.2002, p. 69. 2008R1333 — EN — 14.04.2014 — 017.001 — 10

▼B (b) conditions of use of food additives in foods, including in food additives and in food enzymes as covered by Regulation (EC) No 1332/2008 [on food enzymes], and in food flavourings as covered by Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods (1 );

Article 2 Scope

1. This Regulation shall apply to food additives.

2. This Regulation shall not apply to the following substances unless they are used as food additives:

(a) processing aids;

(b) substances used for the protection of plants and plant products in accordance with Community rules relating to plant health;

(d) substances used for the treatment of water for human consumption falling within the scope of Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption (2 );

(e) flavourings falling within the scope of Regulation (EC) No 1334/2008 [on flavourings and certain food ingredients with flavouring properties for use in and on foods].

3. This Regulation shall not apply to food enzymes falling within the scope of Regulation (EC) No 1332/2008 [on food enzymes], with effect from the date of adoption of the Community list of food enzymes in accordance with Article 17 of that Regulation.

4. This Regulation shall apply without prejudice to any specific Community rules concerning the use of food additives:

(a) in specific foods;

(b) for purposes other than those covered by this Regulation.

Article 3 Definitions

1. For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No1829/2003 shall apply.

(1 ) See page 34 of this Official Journal. (2 ) OJ L 330, 5.12.1998, p. 32. 2008R1333 — EN — 14.04.2014 — 017.001 — 11

▼B 2. For the purposes of this Regulation the following definitions shall also apply:

(a) ‘food additive’ shall mean any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manu facture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods;

The following are not considered to be food additives:

(i) monosaccharides, disaccharides or oligosaccharides and foods containing these substances used for their sweetening properties;

(ii) foods, whether dried or in concentrated form, including flavourings incorporated during the manufacturing of compound foods, because of their aromatic, sapid or nutritive properties together with a secondary colouring effect;

(iii) substances used in covering or coating materials, which do not form part of foods and are not intended to be consumed together with those foods;

(iv) products containing pectin and derived from dried apple pomace or peel of citrus fruits or quinces, or from a mixture of them, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);

(v) chewing gum bases;

(vi) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;

(vii) ammonium chloride;

(viii) blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;

(ix) amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts having no technological function;

(x) caseinates and casein;

(xi) inulin;

(b) ‘processing aid’ shall mean any substance which:

(i) is not consumed as a food by itself;

(ii) is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and

(iii) may result in the unintentional but technically unavoidable presence in the final product of residues of the substance or its derivatives provided they do not present any health risk and do not have any technological effect on the final product; 2008R1333 — EN — 14.04.2014 — 017.001 — 12

▼B (c) ‘functional class’ shall mean one of the categories set out in Annex I based on the technological function a food additive exerts in the foodstuff;

(d) ‘unprocessed food’ shall mean a food which has not undergone any treatment resulting in a substantial change in the original state of the food, for which purpose the following in particular are not regarded as resulting in substantial change: dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking;

(e) ‘food with no added sugars’ shall mean a food without the following:

(i) any added monosaccharides or disaccharides;

(ii) any added food containing monosaccharides or disaccharides which is used for its sweetening properties;

(f) ‘energy-reduced food’ shall mean a food with an energy value reduced by at least 30 % compared with the original food or a similar product;

(g) ‘table-top sweeteners’ shall mean preparations of permitted sweeteners, which may contain other food additives and/or food ingredients and which are intended for sale to the final consumer as a substitute for sugars;

(h) ‘quantum satis’ shall mean that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled.

CHAPTER II COMMUNITY LISTS OF APPROVED FOOD ADDITIVES

Article 4 Community lists of food additives

1. Only food additives included in the Community list in Annex II may be placed on the market as such and used in foods under the conditions of use specified therein.

2. Only food additives included in the Community list in Annex III may be used in food additives, in food enzymes and in food flavourings under the conditions of use specified therein.

3. Food additives in Annex II shall be listed on the basis of the categories of food to which they may be added.

4. Food additives in Annex III shall be listed on the basis of the food additives, food enzymes, food flavourings and nutrients or categories thereof to which they may be added.

5. Food additives shall comply with the specifications as referred to in Article 14. 2008R1333 — EN — 14.04.2014 — 017.001 — 13

▼B Article 5 Prohibition of non-compliant food additives and/or non-compliant food

No person shall place on the market a food additive or any food in which such a food additive is present if the use of the food additive does not comply with this Regulation.

Article 6 General conditions for inclusion and use of food additives in Community lists

1. A food additive may be included in the Community lists in Annexes II and III only if it meets the following conditions and, where relevant, other legitimate factors, including environmental factors:

(a) it does not, on the basis of the scientific evidence available, pose a safety concern to the health of the consumer at the level of use proposed;

(b) there is a reasonable technological need that cannot be achieved by other economically and technologically practicable means; and

2. To be included in the Community lists in Annexes II and III a food additive must have advantages and benefits for the consumer and therefore serve one or more of the following purposes:

(a) preserving the nutritional quality of the food;

(b) providing necessary ingredients or constituents for foods manu factured for groups of consumers with special dietary needs;

(c) enhancing the keeping quality or stability of a food or improving its organoleptic properties, provided that the nature, substance or quality of the food is not changed in such a way as to mislead the consumer;

(d) aiding in the manufacture, processing, preparation, treatment, packing, transport or storage of food, including food additives, food enzymes and food flavourings, provided that the food additive is not used to disguise the effects of the use of faulty raw materials or of any undesirable practices or techniques, including unhygienic practices or techniques, during the course of any such activities.

3. By way of derogation from paragraph 2(a), a food additive which reduces the nutritional quality of a food may be included in the Community list in Annex II provided that:

(a) the food does not constitute a significant component of a normal diet; or

(b) the food additive is necessary for the production of foods for groups of consumers with special dietary needs. 2008R1333 — EN — 14.04.2014 — 017.001 — 14

▼B Article 7 Specific conditions for sweeteners

A food additive may be included in the Community list in Annex II for the functional class of sweetener only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one or more of the following purposes:

(a) replacing sugars for the production of energy-reduced food, non-cariogenic food or food with no added sugars; or

(b) replacing sugars where this permits an increase in the shelf-life of the food; or

Article 8 Specific conditions for colours

A food additive may be included in the Community list in Annex II for the functional class of colour only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one of the following purposes:

(a) restoring the original appearance of food of which the colour has been affected by processing, storage, packaging and distribution, whereby visual acceptability may have been impaired;

(b) making food more visually appealing;

Article 9 Functional classes of food additives

1. Food additives may be assigned in Annexes II and III to one of the functional classes in Annex I on the basis of the principal tech nological function of the food additive.

Allocating a food additive to a functional class shall not preclude it from being used for several functions.

2. Where necessary, as a result of scientific progress or technological development, the measures, designed to amend non-essential elements of this Regulation, relating to additional functional classes which may be added to Annex I shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).

Article 10 The content of the Community lists of food additives

1. A food additive which complies with the conditions set out in Articles 6, 7 and 8 may, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings] be included in:

(a) the Community list in Annex II to this Regulation; and/or 2008R1333 — EN — 14.04.2014 — 017.001 — 15

▼B (b) the Community list in Annex III to this Regulation.

2. The entry for a food additive in the Community lists in Annexes II and III shall specify:

(a) the name of the food additive and its E number;

(b) the foods to which the food additive may be added;

(d) if appropriate, whether there are any restrictions on the sale of the food additive directly to the final consumer.

3. The Community lists in Annexes II and III shall be amended in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].

Article 11 Levels of use of food additives

1. When establishing the conditions of use referred to in Article 10(2)(c):

(a) the level of use shall be set at the lowest level necessary to achieve the desired effect;

(b) the levels shall take into account:

(i) any acceptable daily intake, or equivalent assessment, estab lished for the food additive and the probable daily intake of it from all sources;

(ii) where the food additive is to be used in foods eaten by special groups of consumers, the possible daily intake of the food additive by consumers in those groups.

2. Where appropriate, no maximum numerical level shall be fixed for a food additive (quantum satis). In that case, the food additive shall be used in accordance with the principle of quantum satis.

3. The maximum levels of food additives set out in Annex II shall apply to the food as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor.

4. The maximum levels for colours set out in Annex II shall apply to the quantities of colouring principle contained in the colouring prep aration unless otherwise stated.

Article 12 Changes in the production process or starting materials of a food additive already included in a Community list

When a food additive is already included in a Community list and there is a significant change in its production methods or in the starting materials used, or there is a change in particle size, for example through nanotechnology, the food additive prepared by those new methods or materials shall be considered as a different additive and a new entry in the Community lists or a change in the specifications shall be required before it can be placed on the market. 2008R1333 — EN — 14.04.2014 — 017.001 — 16

▼B Article 13 Food additives falling within the scope of Regulation (EC) No 1829/2003

1. A food additive falling within the scope of Regulation (EC) No 1829/2003 may be included in the Community lists in Annexes II and III in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.

2. When a food additive already included in the Community list is produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the food additive complies with the specifications established under this Regulation.

Article 14 Specifications of food additives

The specifications of food additives relating, in particular, to origin, purity criteria and any other necessary information, shall be adopted when the food additive is included in the Community lists in Annexes II and III for the first time, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].

CHAPTER III USE OF FOOD ADDITIVES IN FOODS

Article 15 Use of food additives in unprocessed foods

Food additives shall not be used in unprocessed foods, except where such use is specifically provided for in Annex II.

Article 16 Use of food additives in foods for infants and young children

Food additives shall not be used in foods for infants and young children as referred to in Directive 89/398/EEC, including dietary foods for infants and young children for special medical purposes, except where specifically provided for in Annex II to this Regulation.

Article 17 Use of colours for markings

Only food colours listed in Annex II to this Regulation may be used for the purpose of health marking as provided for in Council Directive 91/497/EEC of 29 July 1991 amending and consolidating Directive 64/433/EEC on health problems affecting intra-Community trade in 2008R1333 — EN — 14.04.2014 — 017.001 — 17

▼B

fresh meat to extend it to the production and marketing of fresh meat (1 ) and other markings required on meat products, for the decorative colouring of eggshells and for the stamping of eggshells as provided for in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (2 ).

Article 18 Carry-over principle

1. The presence of a food additive shall be permitted:

(a) in a compound food other than as referred to in Annex II, where the food additive is permitted in one of the ingredients of the compound food;

(b) in a food to which a food additive, food enzyme or food flavouring has been added, where the food additive:

(i) is permitted in the food additive, food enzyme or food flavouring in accordance with this Regulation; and

(ii) has been carried over to the food via the food additive, food enzyme or food flavouring; and

(iii) has no technological function in the final food;

(c) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.

2. Paragraph 1 shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children as referred to in Directive 89/398/EEC, except where specifically provided for.

3. Where a food additive in a food flavouring, food additive or food enzyme is added to a food and has a technological function in that food, it shall be considered a food additive of that food and not a food additive of the added flavouring, food additive or food enzyme, and must then comply with the conditions of use for that food as provided for.

4. Without prejudice to paragraph 1, the presence of a food additive used as a sweetener shall be permitted in a compound food with no added sugars, in an energy-reduced compound food, in compound dietary foods intended for low-calorie diets, in non-cariogenic compound foods, and in a compound food with an increased shelf-life, provided that the sweetener is permitted in one of the ingredients of the compound food.

Article 19 Interpretation decisions

Where necessary, it may be decided in accordance with the regulatory procedure referred to in Article 28(2) whether or not:

(a) a particular food belongs to a category of food referred to in Annex II; or

(1 ) OJ L 268, 24.9.1991, p. 69. (2 ) OJ L 139, 30.4.2004, p. 55. Corrected by OJ L 226, 25.6.2004, p. 22. 2008R1333 — EN — 14.04.2014 — 017.001 — 18

▼B (b) a food additive listed in Annexes II and III and permitted at ‘quantum satis’ is used in accordance with the criteria referred to in Article 11(2); or

Article 20 Traditional foods

The Member States listed in Annex IV may continue to prohibit the use of certain categories of food additives in the traditional foods produced on their territory as listed in that Annex.

CHAPTER IV LABELLING

Article 21 Labelling of food additives not intended for sale to the final consumer

1. Food additives not intended for sale to the final consumer, whether sold singly or mixed with each other and/or with food ingredients, as defined in Article 6(4) of Directive 2000/13/EC, may only be marketed with the labelling provided for in Article 22 of this Regulation, which must be easily visible, clearly legible and indelible. The information shall be in a language easily understandable to purchasers.

2. Within its own territory, the Member State in which the product is marketed may, in accordance with the Treaty, stipulate that the information provided for in Article 22 shall be given in one or more of the official languages of the Community, to be determined by that Member State. This shall not preclude such information from being indicated in several languages.

Article 22 General labelling requirements for food additives not intended for sale to the final consumer

1. Where food additives not intended for sale to the final consumer are sold singly or mixed with each other and/or other food ingredients and/or with other substances added to them, their packaging or containers shall bear the following information:

(a) the name and/or E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and/or E-number of each food additive;

(b) the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use;

(d) a mark identifying the batch or lot; 2008R1333 — EN — 14.04.2014 — 017.001 — 19

▼B (e) instructions for use, if the omission thereof would preclude appro priate use of the food additive;

(f) the name or business name and address of the manufacturer, packager or seller;

(g) an indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant Community law; where the same limit on quantity applies to a group of components used singly or in combination, the combined percentage may be given as a single figure; the limit on quantity shall be expressed either numerically or by the quantum satis principle;

(h) the net quantity;

(i) the date of minimum durability or use-by-date;

(j) where relevant, information on a food additive or other substances referred to in this Article and listed in Annex IIIa to Directive 2000/13/EC as regards the indication of the ingredients present in foodstuffs.

2. Where food additives are sold mixed with each other and/or with other food ingredients, their packaging or containers shall bear a list of all ingredients in descending order of their percentage by weight of the total.

3. Where substances (including food additives or other food ingredients) are added to food additives to facilitate their storage, sale, standardisation, dilution or dissolution, their packaging or containers shall bear a list of all such substances in descending order of their percentage by weight of the total.

4. By way of derogation from paragraphs 1, 2 and 3, the information required in paragraph 1 points (e) to (g) and in paragraphs 2 and 3 may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication ‘not for retail sale’ appears on an easily visible part of the packaging or container of the product in question.

5. By way of derogation from paragraphs 1, 2 and 3, where food additives are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.

Article 23 Labelling of food additives intended for sale to the final consumer

1. Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs (1 ) and Regulation (EC) No 1829/2003, food additives sold singly or mixed with each other and/or other food ingredients intended for sale to the final consumer may be marketed only if their packaging contains the following information:

(a) the name and E-number laid down in this Regulation in respect of each food additive or a sales description which includes the name and E-number of each food additive;

(1 ) OJ L 186, 30.6.1989, p. 21. 2008R1333 — EN — 14.04.2014 — 017.001 — 20

▼B (b) the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use.

2. By way of derogation from paragraph 1(a), the sales description of a table-top sweetener shall include the term ‘… -based table-top sweetener’, using the name(s) of the sweetener(s) used in its composition.

3. The labelling of a table-top sweetener containing polyols and/or aspartame and/or aspartame-acesulfame salt shall bear the following warnings:

(a) polyols: ‘excessive consumption may induce laxative effects’;

(b) aspartame/aspartame-acesulfame salt: ‘contains a source of pheny lalanine’.

4. Manufacturers of table-top sweeteners shall make available by appropriate means the necessary information to allow their safe use by consumers. Guidance for the implementation of this paragraph may be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).

5. For the information provided for in paragraphs 1 to 3 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.

Article 24 Labelling requirement for foods containing certain food colours

1. Without prejudice to Directive 2000/13/EC, the labelling of food containing the food colours listed in Annex V to this Regulation shall include the additional information set out in that Annex.

2. In relation to the information provided in paragraph 1 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.

3. Where necessary as a result of scientific progress or technical development, Annex V shall be amended by measures, designed to amend non-essential elements of this Regulation, in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).

Article 25 Other labelling requirements

Articles 21, 22, 23 and 24 shall be without prejudice to more detailed or more extensive laws, regulations or administrative provisions regarding weights and measures or applying to the presentation, classification, packaging and labelling of dangerous substances and preparations or applying to the transport of such substances and preparations. 2008R1333 — EN — 14.04.2014 — 017.001 — 21

▼B

CHAPTER V PROCEDURAL PROVISIONS AND IMPLEMENTATION

Article 26 Information obligation

1. A producer or user of a food additive shall inform the Commission immediately of any new scientific or technical information which might affect the assessment of the safety of the food additive.

2. A producer or user of a food additive shall, at the request of the Commission, inform it of the actual use of the food additive. Such information shall be made available to Member States by the Commission.

Article 27 Monitoring of food additive intake

1. Member States shall maintain systems to monitor the consumption and use of food additives on a risk-based approach and report their findings with appropriate frequency to the Commission and the Authority.

2. After the Authority has been consulted, a common methodology for the gathering of information by the Member States on dietary intake of food additives in the Community shall be adopted in accordance with the regulatory procedure referred to in Article 28(2).

Article 28 Committee

1. The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health.

2. Where reference is made to this paragraph, Articles 5 and 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.

3. Where reference is made to this paragraph, Article 5a(1) to (4) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

4. Where reference is made to this paragraph, Article 5a(1) to (4) and (5)(b) and Article 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof.

The time-limits laid down in Article 5a(3)(c) and (4)(b) and (e) of Decision 1999/468/EC shall be 2 months, 2 months and 4 months respectively.

Article 29 Community financing of harmonised policies

The legal basis for the financing of measures resulting from this Regu lation shall be Article 66(1)(c) of Regulation (EC) No 882/2004. 2008R1333 — EN — 14.04.2014 — 017.001 — 22

▼B

CHAPTER VI TRANSITIONAL AND FINAL PROVISIONS

Article 30 Establishment of Community lists of food additives

1. Food additives which are permitted for use in foods under Directives 94/35/EC, 94/36/EC and 95/2/EC, as amended on the basis of Article 31 of this Regulation, and their conditions of use shall be entered in Annex II to this Regulation after a review of their compliance with Articles 6, 7 and 8 thereof. The measures relating to the entry of such additives in Annex II, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.

Food additives and uses which are no longer needed shall not be entered in Annex II.

2. Food additives authorised for use in food additives in Directive 95/2/EC and their conditions of use shall be entered in Part 1 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.

Food additives and uses which are no longer needed shall not be entered in Annex III.

3. Food additives authorised for use in food flavourings in Directive 95/2/EC and their conditions of use shall be entered in Part 4 of Annex III to this Regulation after a review of their compliance with Article 6 thereof. The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4). The review shall not include a new risk assessment by the Authority. The review shall be completed by 20 January 2011.

Food additives and uses which are no longer needed shall not be entered in Annex III.

4. Specifications of the food additives covered under paragraphs 1 to 3 of this Article shall be adopted, in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings], at the moment those food additives are entered in the Annexes in accordance with those paragraphs.

5. The measures relating to any appropriate transitional measures, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3). 2008R1333 — EN — 14.04.2014 — 017.001 — 23

▼B Article 31 Transitional measures

Until the establishment of the Community lists of food additives as provided for in Article 30 is completed, the Annexes to Directives 94/35/EC, 94/36/EC and 95/2/EC shall be amended, where necessary, by measures, designed to amend non-essential elements of those Directives, adopted by the Commission in accordance with the regu latory procedure with scrutiny referred to in Article 28(4).

Foods placed on the market or labelled before 20 January 2010 which do not comply with Article 22(1)(i) and (4) may be marketed until their date of minimum durability or use-by-date.

Foods placed on the market or labelled before 20 July 2010 which do not comply with Article 24 may be marketed until their date of minimum durability or use-by-date.

Article 32 Re-evaluation of approved food additives

1. Food additives which were permitted before 20 January 2009 shall be subject to a new risk assessment carried out by the Authority.

2. After consultation of the Authority, an evaluation programme for those additives shall be adopted by 20 January 2010, in accordance with the regulatory procedure referred to in Article 28(2). The evaluation programme shall be published in the Official Journal of the European Union.

Article 33 Repeals

1. The following acts shall be repealed:

(a) Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters auth orised for use in foodstuffs intended for human consumption;

(b) Directive 65/66/EEC;

(d) Directive 78/664/EEC;

(e) Directive 81/712/EEC;

(f) Directive 89/107/EEC;

(g) Directive 94/35/EC;

(h) Directive 94/36/EC;

(i) Directive 95/2/EC;

(j) Decision No 292/97/EC;

(k) Decision 2002/247/EC.

2. References to the repealed acts shall be construed as references to this Regulation. 2008R1333 — EN — 14.04.2014 — 017.001 — 24

▼B Article 34 Transitional provisions

By way of derogation from Article 33, the following provisions shall continue to apply until the transfer under Article 30(1), (2) and (3) of this Regulation of food additives already permitted in Directives 94/35/EC, 94/36/EC and 95/2/EC has been completed: (a) Article 2(1), (2) and (4) of Directive 94/35/EC and the Annex thereto; (b) Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Annexes I to V thereto; (c) Articles 2 and 4 of Directive 95/2/EC and Annexes I to VI thereto. Notwithstanding point (c), the authorisations for E 1103 Invertase and E 1105 Lysozyme laid down in Directive 95/2/EC shall be repealed with effect from the date of application of the Community list on food enzymes in accordance with Article 17 of Regulation (EC) No 1332/2008 [on food enzymes].

Article 35 Entry into force

This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union. It shall apply from 20 January 2010. However, Article 4(2) shall apply to Parts 2, 3 and 5 of Annex III from 1 January 2011 and Article 23(4) shall apply from 20 January 2011. Article 24 shall apply from 20 July 2010. Article 31 shall apply from 20 January 2009. This Regulation shall be binding in its entirety and directly applicable in all Member States. 2008R1333 — EN — 14.04.2014 — 017.001 — 25

▼B ANNEX I

Functional classes of food additives in foods and of food additives in food additives and food enzymes

1. ‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;

2. ‘colours’ are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;

3. ‘preservatives’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;

4. ‘antioxidants’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;

5. ‘carriers’ are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;

6. ‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;

7. ‘acidity regulators’ are substances which alter or control the acidity or alka linity of a foodstuff;

8. ‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;

9. ‘anti-foaming agents’ are substances which prevent or reduce foaming;

10. ‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;

11. ‘emulsifiers’ are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;

12. ‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

13. ‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;

14. ‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;

15. ‘foaming agents’ are substances which make it possible to form a homo genous dispersion of a gaseous phase in a liquid or solid foodstuff; 2008R1333 — EN — 14.04.2014 — 017.001 — 26

▼B 16. ‘gelling agents’ are substances which give a foodstuff texture through formation of a gel; 17. ‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating; 18. ‘humectants’ are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium; 19. ‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached; 20. ‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container; 21. ‘propellants’ are gases other than air which expel a foodstuff from a container; 22. ‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter; 23. ‘sequestrants’ are substances which form chemical complexes with metallic ions; 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 an existing 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; 25. ‘thickeners’ are substances which increase the viscosity of a foodstuff; 26. ‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality; ▼M25 27. ‘contrast enhancers’ are substances which, when applied to the external surface of fruit or vegetables following depigmentation of predefined parts (e.g. by laser treatment), help to distinguish these parts from the remaining surface by imparting colour following interaction with certain components of the epidermis. 2008R1333 — EN — 14.04.2014 — 017.001 — 27

▼M2 ANNEX II

Union list of food additives approved for use in foods and conditions of use

PART A

1. Introduction This Union list includes:

— the name of the food additive and its E number,

— the foods to which the food additive may be added,

— the conditions under which the food additive may be used,

— restrictions on the sale of the food additive directly to the final consumer.

2. General provisions on listed food additives and conditions of use 1. Only the substances listed in Part B may be used as additives in foods.

2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex.

3. In 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.

▼M7 4. Aluminium lakes prepared from all colours listed in Table 1 of Part B are authorised until 31 July 2014.

From 1 August 2014 only aluminium lakes prepared from the colours listed in Table 3 of this Part A are authorised and only in those food categories where provisions on maximum limits on aluminium coming from lakes are explicitly stated in Part E.

▼M2 5. The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer.

6. The 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.

7. When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.

8. The 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.

Table 1 Foods 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

1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008

2 Honey as defined in Council Directive 2001/110/EC (1 )

3 Non-emulsified oils and fats of animal or vegetable origin 2008R1333 — EN — 14.04.2014 — 017.001 — 28

▼M2

4 Butter

5 Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)

6 Unflavoured fermented milk products, not heat-treated after fermentation

7 Unflavoured buttermilk (excluding sterilised buttermilk)

8 Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (2 ) and spring water and all other bottled or packed waters

9 Coffee (excluding flavoured instant coffee) and coffee extracts

10 Unflavoured leaf tea

11 Sugars as defined in Council Directive 2001/111/EC (3 )

12 Dry 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 (4 )

(1 ) OJ L 10, 12.1.2002, p. 47. (2 ) OJ L 164, 26.6.2009, p. 45. (3 ) OJ L 10, 12.1.2002, p. 53. (4 ) OJ L 124, 20.5.2009, p. 21.

Table 2 Foods 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

1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008

2 All bottled or packed waters

3 Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)

4 Chocolate milk

5 Fermented milk (unflavoured)

6 Preserved milks as mentioned in Council Directive 2001/114/EC (1 ) (unflavoured)

7 Buttermilk (unflavoured)

8 Cream and cream powder (unflavoured)

9 Oils and fats of animal or vegetable origin

10 Ripened and unripened cheese (unflavoured) 2008R1333 — EN — 14.04.2014 — 017.001 — 29

▼M2

11 Butter from sheep and goats’ milk

12 Eggs and egg products as defined in Regulation (EC) No 853/2004

13 Flour and other milled products and starches

14 Bread and similar products

15 Pasta and gnocchi

16 Sugar including all mono- and disaccharides

17 Tomato paste and canned and bottled tomatoes

18 Tomato-based sauces

19 Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (2 ) and vegetable juice and vegetable nectars

20 Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms

21 Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/ 113/EC (3 ); crème de pruneaux

22 Fish, molluscs and crustaceans, meat, poultry and game as well as their prep arations, but not including prepared meals containing these ingredients

23 Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (4 )

24 Roasted 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

25 Salt, salt substitutes, spices and mixtures of spices

26 Wine and other products covered by Council Regulation (EC) No 1234/2007 (5 ), as listed in its Annex I, Part XII

27 Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/ 2008 of the European Parliament and of the Council (6 ), spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively

28 Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/ 91 (7 )

29 Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII

30 Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children 2008R1333 — EN — 14.04.2014 — 017.001 — 30

▼M2

31 Honey as defined in Directive 2001/110/EC

32 Malt and malt products

(1 ) OJ L 15, 17.1.2002, p. 19. (2 ) OJ L 10, 12.1.2002, p. 58. (3 ) OJ L 10, 12.1.2002, p. 67. (4 ) OJ L 197, 3.8.2000, p. 19. (5 ) OJ L 299, 16.11.2007, p. 1. (6 ) OJ L 39, 13.2.2008, p. 16. (7 ) OJ L 149, 14.6.1991, p. 1.

▼M7

Table 3

Colours which may be used in the form of lakes

E-number Name

E 100 Curcumin

E 102 Tartrazine

E 104 Quinoline Yellow

E 110 Sunset Yellow FCF/Orange Yellow S

E 120 Cochineal, Carminic acid, Carmines

E 122 Azorubine, Carmoisine

E 123 Amaranth

E 124 Ponceau 4R, Cochineal Red A

E 127 Erythrosine

E 129 Allura Red AC

E 131 Patent Blue V

E 132 Indigotine, Indigo carmine

E 133 Brilliant Blue FCF

E 141 Copper complexes of chlorophylls and chlorophyllins

E 142 Green S

▼M35 E 151 Brilliant Black PN

▼M7 E 155 Brown HT

E 163 Anthocyanins

E 180 Litholrubine BK 2008R1333 — EN — 14.04.2014 — 017.001 — 31

▼M2 PART B

LIST OF ALL ADDITIVES

1. Colours

E-number Name

E 100 Curcumin

E 101 Riboflavins

E 102 Tartrazine

E 104 Quinoline Yellow

E 110 Sunset Yellow FCF/Orange Yellow S

E 120 Cochineal, Carminic acid, Carmines

E 122 Azorubine, Carmoisine

E 123 Amaranth

E 124 Ponceau 4R, Cochineal Red A

E 127 Erythrosine

E 129 Allura Red AC

E 131 Patent Blue V

E 132 Indigotine, Indigo carmine

E 133 Brilliant Blue FCF

E 140 Chlorophylls and chlorophyllins

E 141 Copper complexes of chlorophylls, chlorophyllins

E 142 Green S

E 150a Plain caramel (1 )

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

▼M35 E 151 Brilliant Black PN

▼M2

E 153 Vegetable carbon

E 155 Brown HT

E 160a Carotenes

E 160b Annatto, Bixin, Norbixin

E 160c Paprika extract, capsanthin, capsorubin

E 160d Lycopene

E 160e Beta-apo-8′-carotenal (C 30)

E 161b Lutein 2008R1333 — EN — 14.04.2014 — 017.001 — 32

▼M2

E-number Name

E 161g Canthaxanthin (*)

E 162 Beetroot Red, betanin

E 163 Anthocyanins

E 170 Calcium carbonate

E 171 Titanium dioxide

E 172 Iron oxides and hydroxides

E 173 Aluminium

E 174 Silver

E 175 Gold

E 180 Litholrubine BK

(1 ) 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). (*) 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).

2. Sweeteners

E-number Name

E 420 Sorbitols

E 421 Mannitol

E 950 Acesulfame K

E 951 Aspartame

E 952 Cyclamates

E 953 Isomalt

E 954 Saccharins

E 955 Sucralose

E 957 Thaumatin

E 959 Neohesperidine DC

▼M5

E 960 Steviol glycosides

▼M2 E 961 Neotame

E 962 Salt of aspartame-acesulfame

▼M14

E 964 Polyglycitol syrup

▼M2 E 965 Maltitols 2008R1333 — EN — 14.04.2014 — 017.001 — 33

▼M2

E-number Name

E 966 Lactitol

E 967 Xylitol

E 968 Erythritol

3. Additives other than colours and sweeteners

E-number Name

E 170 Calcium carbonate

▼M25

E 172 Iron oxides and hydroxides

▼M2

E 200 Sorbic acid

E 202 Potassium sorbate

E 203 Calcium sorbate

E 210 Benzoic acid (1 )

E 211 Sodium benzoate (1 )

E 212 Potassium benzoate (1 )

E 213 Calcium benzoate (1 )

E 214 Ethyl-p-hydroxybenzoate

E 215 Sodium ethyl p-hydroxybenzoate

E 218 Methyl p-hydroxybenzoate

E 219 Sodium methyl p-hydroxybenzoate

E 220 Sulphur dioxide

E 221 Sodium sulphite

E 222 Sodium hydrogen sulphite

E 223 Sodium metabisulphite

E 224 Potassium metabisulphite

E 226 Calcium sulphite

E 227 Calcium hydrogen sulphite

E 228 Potassium hydrogen sulphite

E 234 Nisin

E 235 Natamycin

E 239 Hexamethylene tetramine

E 242 Dimethyl dicarbonate

E 249 Potassium nitrite 2008R1333 — EN — 14.04.2014 — 017.001 — 34

▼M2

E-number Name

E 250 Sodium nitrite

E 251 Sodium nitrate

E 252 Potassium nitrate

E 260 Acetic acid

▼M20

E 261 Potassium acetates (4 )

▼M2 E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 280 Propionic acid

E 281 Sodium propionate

E 282 Calcium propionate

E 283 Potassium propionate

E 284 Boric acid

E 285 Sodium tetraborate (borax)

E 290 Carbon dioxide

E 296 Malic acid

E 297 Fumaric acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 306 Tocopherol-rich extract

E 307 Alpha-tocopherol

E 308 Gamma-tocopherol

E 309 Delta-tocopherol

E 310 Propyl gallate

E 311 Octyl gallate

E 312 Dodecyl gallate

E 315 Erythorbic acid

E 316 Sodium erythorbate 2008R1333 — EN — 14.04.2014 — 017.001 — 35

▼M2

E-number Name

E 319 Tertiary-butyl hydroquinone (TBHQ)

E 320 Butylated hydroxyanisole (BHA)

E 321 Butylated hydroxytoluene (BHT)

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

E 334 Tartaric acid (L(+)-)

E 335 Sodium tartrates

E 336 Potassium tartrates

E 337 Sodium potassium tartrate

E 338 Phosphoric acid

E 339 Sodium phosphates

E 340 Potassium phosphates

E 341 Calcium phosphates

E 343 Magnesium phosphates

E 350 Sodium malates

E 351 Potassium malate

E 352 Calcium malates

E 353 Metatartaric acid

E 354 Calcium tartrate

E 355 Adipic acid

E 356 Sodium adipate

E 357 Potassium adipate

E 363 Succinic acid

E 380 Triammonium citrate 2008R1333 — EN — 14.04.2014 — 017.001 — 36

▼M2

E-number Name

E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

E 392 Extracts of rosemary

E 400 Alginic acid

E 401 Sodium alginate

E 402 Potassium alginate

E 403 Ammonium alginate

E 404 Calcium alginate

E 405 Propane-1, 2-diol alginate

E 406 Agar

E 407a Processed euchema seaweed

E 407 Carrageenan

E 410 Locust bean gum

E 412 Guar gum

E 413 Tragacanth

E 414 Gum arabic (acacia gum)

E 415 Xanthan gum

E 416 Karaya gum

E 417 Tara gum

E 418 Gellan gum

E 422 Glycerol

▼M30

E 423 Octenyl succinic acid modified gum arabic

▼M2

E 425 Konjac

E 426 Soybean hemicellulose

E 427 Cassia gum

E 431 Polyoxyethylene (40) stearate

E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)

E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)

E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)

E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)

E 440 Pectins 2008R1333 — EN — 14.04.2014 — 017.001 — 37

▼M2

E-number Name

E 442 Ammonium phosphatides

E 444 Sucrose acetate isobutyrate

E 445 Glycerol esters of wood rosins

E 450 Diphosphates

E 451 Triphosphates

E 452 Polyphosphates

E 459 Beta-cyclodextrin

E 460 Cellulose

E 461 Methyl cellulose

E 462 Ethyl cellulose

E 463 Hydroxypropyl cellulose

E 464 Hydroxypropyl methyl cellulose

E 465 Ethyl methyl cellulose

▼M35 E 466 Sodium carboxy methyl cellulose, Cellulose gum

▼M2

E 468 Cross-linked sodium carboxy methyl cellulose, cross linked cellulose gum

E 469 Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum

E 470a Sodium, potassium and calcium salts of fatty acids

E 470b Magnesium salts of fatty acids

E 471 Mono-and diglycerides of fatty acids

E 472a Acetic acid esters of mono- and diglycerides of fatty acids

E 472b Lactic acid esters of mono- and diglycerides of fatty acids

E 472c Citric acid esters of mono- and diglycerides of fatty acids

E 472d Tartaric acid esters of mono- and diglycerides of fatty acids

E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

E 473 Sucrose esters of fatty acids

E 474 Sucroglycerides

E 475 Polyglycerol esters of fatty acids 2008R1333 — EN — 14.04.2014 — 017.001 — 38

▼M2

E-number Name

E 476 Polyglycerol polyricinoleate

E 477 Propane-1,2-diol esters of fatty acids

E 479b Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids

E 481 Sodium stearoyl-2-lactylate

E 482 Calcium stearoyl-2-lactylate

E 483 Stearyl tartrate

E 491 Sorbitan monostearate

E 492 Sorbitan tristearate

E 493 Sorbitan monolaurate

E 494 Sorbitan monooleate

E 495 Sorbitan monopalmitate

▼M28 E 499 Stigmasterol-rich plant sterols

▼M2

E 500 Sodium carbonates

E 501 Potassium carbonates

E 503 Ammonium carbonates

E 504 Magnesium carbonates

E 507 Hydrochloric acid

E 508 Potassium chloride

E 509 Calcium chloride

E 511 Magnesium chloride

E 512 Stannous chloride

E 513 Sulphuric acid

E 514 Sodium sulphates

E 515 Potassium sulphates

E 516 Calcium sulphate

E 517 Ammonium sulphate

E 520 Aluminium sulphate

E 521 Aluminium sodium sulphate

E 522 Aluminium potassium sulphate

E 523 Aluminium ammonium sulphate

E 524 Sodium hydroxide 2008R1333 — EN — 14.04.2014 — 017.001 — 39

▼M2

E-number Name

E 525 Potassium hydroxide

E 526 Calcium hydroxide

E 527 Ammonium hydroxide

E 528 Magnesium hydroxide

E 529 Calcium oxide

E 530 Magnesium oxide

E 535 Sodium ferrocyanide

E 536 Potassium ferrocyanide

E 538 Calcium ferrocyanide

E 541 Sodium aluminium phosphate acidic

E 551 Silicon dioxide

E 552 Calcium silicate

E 553a Magnesium silicate

E 553b Talc

E 554 Sodium aluminium silicate

E 555 Potassium aluminium silicate

▼M7

E 556 Calcium aluminium silicate (2 )

E 558 Bentonite (3 )

E 559 Aluminium silicate (Kaolin) (2 )

▼M2 E 570 Fatty acids

E 574 Gluconic acid

E 575 Glucono-delta-lactone

E 576 Sodium gluconate

E 577 Potassium gluconate

E 578 Calcium gluconate

E 579 Ferrous gluconate

E 585 Ferrous lactate

E 586 4-Hexylresorcinol

E 620 Glutamic acid

E 621 Monosodium glutamate 2008R1333 — EN — 14.04.2014 — 017.001 — 40

▼M2

E-number Name

E 622 Monopotassium glutamate

E 623 Calcium diglutamate

E 624 Monoammonium glutamate

E 625 Magnesium diglutamate

E 626 Guanylic acid

E 627 Disodium guanylate

E 628 Dipotassium guanylate

E 629 Calcium guanylate

E 630 Inosinic acid

E 631 Disodium inosinate

E 632 Dipotassium inosinate

E 633 Calcium inosinate

E 634 Calcium 5′-ribonucleotides

E 635 Disodium 5′-ribonucleotides

E 640 Glycine and its sodium salt

E 650 Zinc acetate

E 900 Dimethyl polysiloxane

E 901 Beeswax, white and yellow

E 902 Candelilla wax

E 903 Carnauba wax

E 904 Shellac

E 905 Microcrystalline wax

E 907 Hydrogenated poly-1-decene

E 912 Montan acid esters

E 914 Oxidised polyethylene wax

E 920 L-cysteine

E 927b Carbamide

E 938 Argon

E 939 Helium

E 941 Nitrogen 2008R1333 — EN — 14.04.2014 — 017.001 — 41

▼M2

E-number Name

E 942 Nitrous oxide

E 943a Butane

E 943b Isobutane

E 944 Propane

E 948 Oxygen

E 949 Hydrogen

E 999 Quillaia extract

E 1103 Invertase

E 1105 Lysozyme

E 1200 Polydextrose

E 1201 Polyvinylpyrrolidone

E 1202 Polyvinylpolypyrrolidone

E 1203 Polyvinyl alcohol (PVA)

E 1204 Pullulan

E 1205 Basic methacrylate copolymer

▼M29

E 1206 Neutral methacrylate copolymer

E 1207 Anionic methacrylate copolymer

▼M37

E 1208 Polyvinylpyrrolidone-vinyl acetate copolymer

▼M2

E 1404 Oxidised starch

E 1410 Monostarch phosphate

E 1412 Distarch phosphate

E 1413 Phosphated distarch phosphate

E 1414 Acetylated distarch phosphate

E 1420 Acetylated starch

E 1422 Acetylated distarch adipate

E 1440 Hydroxy propyl starch

E 1442 Hydroxy propyl distarch phosphate

E 1450 Starch sodium octenyl succinate

E 1451 Acetylated oxidised starch

E 1452 Starch aluminium octenyl succinate

E 1505 Triethyl citrate

E 1517 Glyceryl diacetate (diacetin)

E 1518 Glyceryl triacetate (triacetin) 2008R1333 — EN — 14.04.2014 — 017.001 — 42

▼M2

E-number Name

E 1519 Benzyl alcohol

E 1520 Propane-1, 2-diol (propylene glycol)

E 1521 Polyethylene glycol

(1 ) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. ►M7 (2 ) authorised until 31 January 2014. (3 ) authorised until 31 May 2013. ◄ ►M20 (4 ) Period of application: From 6 February 2013. ◄

PART C

DEFINITIONS OF GROUPS OF ADDITIVES

(1) Group I

▼M38 E-number Name

E 338 Phosphoric acid

E 339 Sodium phosphates

E 340 Potassium phosphates

E 341 Calcium phosphates

E 343 Magnesium phosphates

E 450 Diphosphates (1 )

E451 Triphosphates

E 452 Polyphosphates

(1 ) E 450 (ix) is not included

▼M2

(2) Group II: Food colours authorised at quantum satis

E-number Name

E 101 Riboflavins

E 140 Chlorophylls, Chlorophyllins

E 141 Copper complexes of chlorophylls and chlorophyllins

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel 2008R1333 — EN — 14.04.2014 — 017.001 — 43

▼M2

E-number Name

E 153 Vegetable carbon

E 160a Carotenes

E 160c Paprika extract, capsanthin, capsorubin

E 162 Beetroot Red, betanin

E 163 Anthocyanins

E 170 calcium carbonate

E 171 Titanium dioxide

E 172 Iron oxides and hydroxides

(3) Group III: Food colours with combined maximum limit

E-number Name

E 100 Curcumin

E 102 Tartrazine

▼M6 ______

▼M2

E 120 Cochineal, Carminic acid, Carmines

E 122 Azorubine, Carmoisine

▼M6 ______

▼M2

E 129 Allura red AC

E 131 Patent Blue V

E 132 Indigotine, Indigo carmine

E 133 Brilliant Blue FCF

E 142 Green S

▼M35

E 151 Brilliant Black PN 2008R1333 — EN — 14.04.2014 — 017.001 — 44

▼M2

E-number Name

E 155 Brown HT

E 160e Beta-apo-8′-carotenal (C 30)

E 161b Lutein

(4) Group IV: Polyols

E-number Name

E 420 Sorbitols

E 421 Mannitol

E 953 Isomalt

E 965 Maltitols

E 966 Lactitol

E 967 Xylitol

E 968 Erythritol

(5) Other additives that may be regulated combined

(a) E 200–203: Sorbic acid — sorbates (SA)

E-number Name

E 200 Sorbic acid

E 202 Potassium sorbate

E 203 Calcium sorbate

(b) E 210–213: Benzoic acid — benzoates (BA)

E-number Name

E 210 Benzoic acid

E 211 Sodium benzoate

E 212 Potassium benzoate

E 213 Calcium benzoate

E-number Name

E 200 Sorbic acid

E 202 Potassium sorbate

E 203 Calcium sorbate 2008R1333 — EN — 14.04.2014 — 017.001 — 45

▼M2

E-number Name

E 210 Benzoic acid

E 211 Sodium benzoate

E 212 Potassium benzoate

E 213 Calcium benzoate

(d) E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)

E-number Name

E 200 Sorbic acid

E 202 Potassium sorbate

E 203 Calcium sorbate

E 210 Benzoic acid

E 211 Sodium benzoate

E 212 Potassium benzoate

E 213 Calcium benzoate

E 214 Ethyl-p-hydroxybenzoate

E 215 Sodium ethyl p-hydroxybenzoate

E 218 Methyl p-hydroxybenzoate

E 219 Sodium methyl p-hydroxybenzoate

(e) E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)

E-number Name

E 200 Sorbic acid

E 202 Potassium sorbate

E 203 Calcium sorbate

E 214 Ethyl-p-hydroxybenzoate

E 215 Sodium ethyl p-hydroxybenzoate

E 218 Methyl p-hydroxybenzoate

E 219 Sodium methyl p-hydroxybenzoate

(f) E 214–219: p-hydroxybenzoates (PHB)

E-number Name

E 214 Ethyl-p-hydroxybenzoate

E 215 Sodium ethyl p-hydroxybenzoate

E 218 Methyl p-hydroxybenzoate

E 219 Sodium methyl p-hydroxybenzoate 2008R1333 — EN — 14.04.2014 — 017.001 — 46

▼M2

(g) E 220–228: Sulphur dioxide — sulphites

E-number Name

E 220 Sulphur dioxide

E 221 Sodium sulphite

E 222 Sodium hydrogen sulphite

E 223 Sodium metabisulphite

E 224 Potassium metabisulphite

E 226 Calcium sulphite

E 227 Calcium hydrogen sulphite

E 228 Potassium hydrogen sulphite

(h) E 249–250: Nitrites

E-number Name

E 249 Potassium nitrite

E 250 Sodium nitrite

(i) E 251–252: Nitrates

E-number Name

E 251 Sodium nitrate

E 252 Potassium nitrate

(j) E 280–283: Propionic acid — propionates

E-number Name

E 280 Propionic acid

E 281 Sodium propionate

E 282 Calcium propionate

E 283 Potassium propionate

(k) E 310–320: Gallates, TBHQ and BHA

E-number Name

E 310 Propyl gallate

E 311 Octyl gallate

E 312 Dodecyl gallate

E 319 Tertiary-butyl hydroquinone (TBHQ)

E 320 Butylated hydroxyanisole (BHA) 2008R1333 — EN — 14.04.2014 — 017.001 — 47

▼M2 (l) E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates

E-number Name

E 338 Phosphoric acid

E 339 Sodium phosphates

E 340 Potassium phosphates

E 341 Calcium phosphates

E 343 Magnesium phosphates

E 450 Diphosphates

E 451 Triphosphates

E 452 Polyphosphates

(m) E 355–357: Adipic acid — adipates

E-number Name

E 355 Adipic acid

E 356 Sodium adipate

E 357 Potassium adipate

(n) E 432–436: Polysorbates

E-number Name

E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)

E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)

E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)

E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)

(o) E 473–474: Sucrose esters of fatty acids, Sucroglycerides

E-number Name

E 473 Sucrose esters of fatty acids

E 474 Sucroglycerides

(p) E 481–482: Stearoyl-2-lactylates

E-number Name

E 481 Sodium stearoyl-2-lactylate

E 482 Calcium stearoyl-2-lactylate 2008R1333 — EN — 14.04.2014 — 017.001 — 48

▼M2

(q) E 491–495: Sorbitan esters

E-number Name

E 491 Sorbitan monostearate

E 492 Sorbitan tristearate

E 493 Sorbitan monolaurate

E 494 Sorbitan monooleate

E 495 Sorbitan monopalmitate

(r) E 520–523: Aluminium sulphates

E-number Name

E 520 Aluminium sulphate E 521 Aluminium sodium sulphate E 522 Aluminium potassium sulphate E 523 Aluminium ammonium sulphate

▼M7 (s.1.) E 551 – 559: Silicon dioxide – silicates (1 )

E-number Name

E 551 Silicon dioxide E 552 Calcium silicate E 553a Magnesium silicate E 553b Talc E 554 Sodium aluminium silicate E 555 Potassium aluminium silicate E 556 Calcium aluminium silicate E 559 Aluminium silicate (Kaolin)

(s.2.) E 551 – 553: Silicon dioxide – silicates (2 )

E-number Name

E 551 Silicon dioxide E 552 Calcium silicate E 553a Magnesium silicate E 553b Talc

▼M2 (t) E 620–625: Glutamic acid — glutamates

E-number Name

E 620 Glutamic acid

E 621 Monosodium glutamate

(1 ) applicable until 31 January 2014. (2 ) applicable from 1 February 2014. 2008R1333 — EN — 14.04.2014 — 017.001 — 49

▼M2

E-number Name

E 622 Monopotassium glutamate

E 623 Calcium diglutamate

E 624 Monoammonium glutamate

E 625 Magnesium diglutamate

(u) E 626–635: Ribonucleotides

E-number Name

E 626 Guanylic acid

E 627 Disodium guanylate

E 628 Dipotassium guanylate

E 629 Calcium guanylate

E 630 Inosinic acid

E 631 Disodium inosinate

E 632 Dipotassium inosinate

E 633 Calcium inosinate

E 634 Calcium 5′-ribonucleotides

E 635 Disodium 5′-ribonucleotides

PART D

FOOD CATEGORIES

Number Name

0. All categories of foods

01. Dairy products and analogues

01.1 Unflavoured pasteurised and sterilised (including UHT) milk

01.2 Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation

01.3 Unflavoured fermented milk products, heat-treated after fermentation

01.4 Flavoured fermented milk products including heat-treated products

01.5 Dehydrated milk as defined by Directive 2001/114/EC

01.6 Cream and cream powder

01.6.1 Unflavoured pasteurised cream (excluding reduced fat creams)

2008R1333 — EN — 14.04.2014 — 017.001 — 50

▼M2

Number Name

01.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %

01.6.3 Other creams

01.7 Cheese and cheese products

01.7.1 Unripened cheese excluding products falling in category 16

01.7.2 Ripened cheese

01.7.3 Edible cheese rind

01.7.4 Whey cheese

01.7.5 Processed cheese

01.7.6 Cheese products (excluding products falling in category 16)

01.8 Dairy analogues, including beverage whiteners

02. Fats and oils and fat and oil emulsions

02.1 Fats and oils essentially free from water (excluding anhydrous milkfat)

02.2 Fat and oil emulsions mainly of type water-in-oil

02.2.1 Butter and concentrated butter and butter oil and anhydrous milkfat

02.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

02.3 Vegetable oil pan spray

03. Edible ices

04. Fruit and vegetables

04.1 Unprocessed fruit and vegetables

04.1.1 Entire fresh fruit and vegetables

04.1.2 Peeled, cut and shredded fruit and vegetables

04.1.3 Frozen fruit and vegetables

04.2 Processed fruit and vegetables

04.2.1 Dried fruit and vegetables

04.2.2 Fruit and vegetables in vinegar, oil, or brine

04.2.3 Canned or bottled fruit and vegetables

04.2.4 Fruit and vegetable preparations, excluding products covered by 5.4

04.2.4.1 Fruit and vegetable preparations excluding compote 2008R1333 — EN — 14.04.2014 — 017.001 — 51

▼M2

Number Name

04.2.4.2 Compote, excluding products covered by category 16

04.2.5 Jam, jellies and marmalades and similar products

04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC

04.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC

04.2.5.3 Other similar fruit or vegetable spreads

04.2.5.4 Nut butters and nut spreads

04.2.6 Processed potato products

05. Confectionery

05.1 Cocoa and chocolate products as covered by Directive 2000/36/EC

05.2 Other confectionery including breath refreshening microsweets

05.3 Chewing gum

05.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4

06. Cereals and cereal products

06.1 Whole, broken, or flaked grain

06.2 Flours and other milled products and starches

06.2.1 Flours

06.2.2 Starches

06.3 Breakfast cereals

06.4 Pasta

06.4.1 Fresh pasta

06.4.2 Dry pasta

06.4.3 Fresh pre-cooked pasta

06.4.4 Potato gnocchi

06.4.5 Fillings of stuffed pasta (ravioli and similar)

06.5 Noodles

06.6 Batters

06.7 Pre-cooked or processed cereals

07. Bakery wares

07.1 Bread and rolls

07.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt 2008R1333 — EN — 14.04.2014 — 017.001 — 52

▼M2

Number Name

07.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

07.2 Fine bakery wares

08. Meat

08.1 Unprocessed meat

08.1.1 Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004

08.1.2 Meat preparations as defined by Regulation (EC) No 853/2004

08.2 Processed meat

08.2.1 Non-heat-treated processed meat

08.2.2 Heat-treated processed meat

08.2.3 Casings and coatings and decorations for meat

08.2.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates

08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)

08.2.4.2 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).

08.2.4.3 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)

09. Fish and fisheries products

09.1 Unprocessed fish and fisheries products

09.1.1 Unprocessed fish

09.1.2 Unprocessed molluscs and crustaceans

09.2 Processed fish and fishery products including mollusks and crustaceans

09.3 Fish roe

10. Eggs and egg products

10.1 Unprocessed eggs

10.2 Processed eggs and egg products

11. Sugars, syrups, honey and table-top sweeteners

11.1 Sugars and syrups as defined by Directive 2001/111/EC

11.2 Other sugars and syrups

11.3 Honey as defined in Directive 2001/110/EC 2008R1333 — EN — 14.04.2014 — 017.001 — 53

▼M2

Number Name

11.4 Table-top sweeteners

11.4.1 Table-top sweeteners in liquid form

11.4.2 Table-top sweeteners in powder form

11.4.3 Table-top sweeteners in tablets

12. Salts, spices, soups, sauces, salads and protein products

12.1 Salt and salt substitutes

12.1.1 Salt

12.1.2 Salt substitutes

12.2 Herbs, spices, seasonings

12.2.1 Herbs and spices

12.2.2 Seasonings and condiments

12.3 Vinegars

12.4 Mustard

12.5 Soups and broths

12.6 Sauces

12.7 Salads and savoury based sandwich spreads

12.8 Yeast and yeast products

12.9 Protein products, excluding products covered in category 1.8

13. Foods intended for particular nutritional uses as defined by Directive 2009/39/EC

13.1 Foods for infants and young children

13.1.1 Infant formulae as defined by Commission Directive 2006/141/EC (1 )

13.1.2 Follow-on formulae as defined by Directive 2006/141/EC

13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (2 )

13.1.4 Other foods for young children

13.1.5 Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC (3 ) and special formulae for infants

13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for infants

13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC

13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) 2008R1333 — EN — 14.04.2014 — 017.001 — 54

▼M2

Number Name

13.3 Dietary 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)

13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 (4 )

14. Beverages

14.1 Non-alcoholic beverages

14.1.1 Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters

14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices

14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products

14.1.4 Flavoured drinks

14.1.5 Coffee, 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

14.1.5.1 Coffee, coffee extracts

14.1.5.2 Other

14.2 Alcoholic beverages, including alcohol-free and low-alcohol counterparts

14.2.1 Beer and malt beverages

14.2.2 Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts

14.2.3 Cider and perry

14.2.4 Fruit wine and made wine

14.2.5 Mead

14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008

14.2.7 Aromatised wine-based products as defined by Regulation (EEC) No 1601/91

14.2.7.1 Aromatised wines

14.2.7.2 Aromatised wine-based drinks

14.2.7.3 Aromatised wine-product cocktails

14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol

15. Ready-to-eat savouries and snacks

15.1 Potato-, cereal-, flour- or starch-based snacks

15.2 Processed nuts 2008R1333 — EN — 14.04.2014 — 017.001 — 55

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Number Name

16. Desserts excluding products covered in categories 1, 3 and 4

17. Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the Council (5 ) excluding food supplements for infants and young children

17.1 Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms

17.2 Food supplements supplied in a liquid form

17.3 Food supplements supplied in a syrup-type or chewable form

18. Processed foods not covered by categories 1 to 17, excluding foods for infants and young children

(1 ) OJ L 401, 30.12.2006, p. 1. (2 ) OJ L 339, 6.12.2006, p. 16. (3 ) OJ L 91, 7.4.1999, p. 29. (4 ) OJ L 16, 21.1.2009, p. 3. (5 ) OJ L 183, 12.7.2002, p. 51. 2008R1333 — EN — 14.04.2014 — 017.001 — 56

production process, and mixtures thereof), excluding foods thereof), production process, and mixtures A of this Annex 1 of Part listed in table Period of application: until 31 January 2014 excluding foods thereof), production process, and mixtures A of this Annex 1 of Part listed in table Period of application: from 1 February 2014. foods listed in table 1 of Part A of this Annex 1 foods of Part in table listed production process, and mixtures thereof), excluding foods thereof), production process, and mixtures A of this Annex 1 of Part listed in table

Restrictions/exceptions only foods in dried powdered form (i.e. foods dried during the during dried foods (i.e. form powdered dried in foods only only foods in dried powdered form (i.e. foods dried during the during the dried during foods dried (i.e. foods form (i.e. powdered form dried powdered in dried foods in only foods only Footnotes

only foods in tablet and coated tablet form, excluding the

(1) (4) (57) (4) (57) (1) (1) (57) (1) PART E mg/kgappropriate) as 10 000 Maximum level (mg/l or (mg/l Maximum level

10 000 000 10 10

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum and polyphosphates Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates — silicates acid – silicates Phosphoric dioxide – Silicon dioxide Silicon Carbon dioxide Carbon oxide Argon Helium Nitrogen Nitrous Oxygen Hydrogen Beta-cyclodextrin E 551-559 E 459 E 551-553 E 938 E 939 E 941 E 942 E 948 E 949 E 338-452 E 290 E-number Food additives permitted in all categories of foods of categories all in permitted additives Food Category number AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES FOOD IN USE CONDITIONS OF ADDITIVES AND AUTHORISED FOOD 0.

M2 M7 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 57

to individual foods or

ed after fermentation foods listed in table 1 of Part A of this Annex 1 foods of Part in table listed Period of application: until 31 January 2014 A of this Annex 1 foods of Part in table listed Period of application: from 1 February 2014 Restrictions/exceptions only sterilised and UHT milk UHT and sterilised only Footnotes only foods in tablet and coated tablet form, excluding the only foods in tablet and coated tablet form, excluding the

(1) (1) only UHT goat milk goat UHT (4) only (1)

mg/kgappropriate) as 5 5

1 000 Maximum level (mg/l or (mg/l Maximum level O O

2 2

quantum satis satis quantum quantum

4 000 4

categories of foods (1): The additives may be added individually or in combination in or individually added be may additives (1): The (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation this points 01 18 of in to specified is maximum level different apply unless a (57): shall The maximum level (4): The maximum level is expressed as P as expressed is level maximum (4): The P as expressed is level maximum (4): The and polyphosphates (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Silicon dioxide – silicates – silicates dioxide – Silicon dioxide tri- Silicon di-, — phosphates — acid Phosphoric Sodium citrates Sodium E 338-452 E 551-559 E 551-553 E 331 E-number Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treat buttermilk) sterilised milk (excluding UHT) buttermilk (including unflavoured sterilised natural and including pasteurised products, Unflavoured milk fermented Unflavoured Dairy products and analogues and products Dairy Category number 01.1 01.2 01

M7 M2 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 58

from 1 August 2014 from 1 August 2014 until 31 July 2014 until 31 July 2014 Restrictions/exceptions only curdled milk curdled only Footnotes Period of application: of application: Period of Period

only energy-reduced products or with no added sugar added no with application: or of products Period (74) energy-reduced only (1) (2) (1)

Period of application: of Period (74) (61)

mg/kgappropriate) as (61) Maximum level (mg/l or (mg/l Maximum level 150 150 5 quantum satis satis quantum quantum

1 000 1 10 quantum satis quantum satis

quantum satis quantum (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is Name Sorbic acid — sorbates — acid Sorbic Polyols Colours with combined maximum limit limit maximum maximum combined combined with with Colours Colours Colours at at Colours Colours Additives Additives Sunset Yellow FCF/Orange Yellow S Yellow FCF/Orange Yellow Yellow Quinoline Sunset E 110 E 200-203 Group II Group IV E 104 Group I Group III Group I Group II Group III E-number Unflavoured fermented milk products, heat-treated after fermentation after heat-treated products products, heat-treated milk including fermented products Unflavoured milk fermented Flavoured Category number 01.4 01.3

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Restrictions/exceptions only non-heat-treated dairy-based desserts dairy-based non-heat-treated only Footnotes

only fruit-flavoured desserts desserts fruit-flavoured fruit-flavoured (4) only (1) only (1) (2) (1)

mg/kgappropriate) as (61) 3 000 300 5 000 Maximum level (mg/l or (mg/l Maximum level 5 000 5 2 000 2 5 10

1 000 1

6 000 6 4 000 4 1 000 1 6 000 6 2 500 2 30

benzoates and polyphosphates lycerides Name Sorbic acid — sorbates; Benzoic acid — acid tri- Benzoic di-, sorbates; — — phosphates acid adipates sucrog — Sorbic — — acid acid acids Phosphoric fatty Adipic of esters Polysorbates Sucrose Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Ponceau 4R, Cochineal Red A Red Cochineal 4R, Ponceau acid acids Fumaric acids acid fatty gum fatty gum Succinic of Karaya of Cassia esters esters Polyglycerol Propane-1,2-diol E 416 E 427 E 432-436 E 473-474 E 475 E 477 E 160b E 338-452 E 363 E 355-357 E 297 E 124 E 160d E 200-213 E-number Category number

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only energy-reduced products or with no added sugar added no with or products energy-reduced only Restrictions/exceptions Footnotes only energy-reduced products or with no added sugar sugar added added no no with sugar with or added or products no products energy-reduced with energy-reduced only or only products energy-reduced only

only energy-reduced products or with no added sugar added no with or products energy-reduced only only energy-reduced products or with no added sugar sugar added added no no with with or or products products energy-reduced energy-reduced only (51) (52) only (50) (49) (60) (11)a only energy-reduced products or with no added sugar added no with or products energy-reduced only mg/kgappropriate) as only as flavour enhancer flavour as only Maximum level (mg/l or (mg/l Maximum level 250 100 350

5 000 5 50 100 5 000 5 5 000 5 350 5 1 000 1 400 Name Stearoyl-2-lactylates esters Sorbitan Saccharin and its Na, K and Ca salts Ca and K tartrate Na, K Stearyl its Acesulfame and Aspartame Saccharin DC Sucralose salts and Ca Na and its acid Cyclamic Thaumatin aspartame-acesulfame glycosides Neohesperidine of Steviol Salt E 483 E 491-495 E 950 E 960 E 962 E 951 E 952 E 954 E 955 E 957 E 481-482 E 959 E-number Category number

M2 M5 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 61

sulfame-K (E 950)

n (EC) No 1333/2008 n (EC) combination with E 950 or

Restrictions/exceptions Footnotes

except unflavoured products unflavoured except

only energy-reduced products or with no added sugar added no with or products energy-reduced only

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

quantum satis quantum

quantum satis 32 E 951 that limit shall apply from 1 shall apply from that limit February 2013 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (60): Expressed as steviol equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III Regulatio of (g) 22 (1) Article purposes of the 15 mg/kg. For lakes (74): aluminium all aluminium coming from for Maximum limit (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Colours at Colours Neotame acid Ascorbic E 961 Group II E 300 E-number Dehydrated milk as defined by Directive 2001/114/EC Directive by defined as milk Dehydrated Category number 01.5

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Restrictions/exceptions only milk powder for vending machines vending for powder milk only only partly dehydrated milk with less than 28 % solids solids % % 28 28 than than less milk more with skimmed with milk dried milk dehydrated and dehydrated partly milk partly only dried only only Footnotes only dried milk for manufacturing of ice cream ice of manufacturing for milk dried only only milk powder for vending machines vending for powder milk only

(1) (4) (4) (1) (4) (1) (1) (1) (46) (41) (46) mg/kgappropriate) as 1 000 1 500 2 500 Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum quantum satis quantum 200

200 30

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum and polyphosphates and polyphosphates and polyphosphates Name Phosphoric acid — phosphates — di-, tri- BHA tri- di-, and tri- di-, — TBHQ di-, — phosphates Gallates, — phosphates — phosphates — acid — acid Phosphoric acid Phosphoric Phosphoric Sodium hydrogen carbonate carbonate hydrogen hydrogen Sodium Potassium Fatty acid esters of ascorbic acid ascorbic of esters ascorbate acid Sodium Fatty citrates citrates Lecithins Sodium Potassium rosemary rosemary of of Extracts Extracts Carrageenan E 338-452 E 301 E 322 E 392 E 407 E 304 E 310-320 E 331 E 332 E 338-452 E 500(ii) E 501(ii) E 392 E 338-452 E-number Category number

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 63

Restrictions/exceptions Footnotes

mg/kgappropriate) as 5

quantum satis Maximum level (mg/l or (mg/l Maximum level O

quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum satis quantum quantum satis quantum quantum satis quantum

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (46): As and acid the sum of carnosol carnosic (41): Expressed on fat basis (41): Expressed on fat (4): The maximum level is expressed as P as expressed is level maximum (4): The Cellulose gum Name Calcium chloride acids Calcium fatty cellulose, alginate of alginate methyl Sodium diglycerides Potassium carboxy Carrageenan and Sodium gum Mono- bean Agar gum Carrageenan Locust Guar E 401 E 471 E 466 E 406 E 509 E 402 E 407 E 407 E 410 E 412 E-number Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % 20 than less of content fat creams) a fat with reduced products (excluding substitute cream and pasteurised products Unflavoured cream fermented live Unflavoured Cream and cream powder cream and Cream Category number 01.6.2 01.6.1 01.6

M35 M2 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 64

Restrictions/exceptions Footnotes

mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum Cellulose gum Name Oxidised starch phosphate phosphate phosphate phosphate Oxidised distarch phosphate Monostarch adipate distarch succinate Distarch starch starch Phosphated distarch distarch Acetylated octenyl propyl Acetylated starch propyl Acetylated sodium Hydroxy oxidised Hydroxy Starch Acetylated Mono- and diglycerides of fatty acids fatty cellulose, gum of methyl Xanthan diglycerides Pectins carboxy Cellulose and Sodium Mono- E 471 E 466 E 415 E 440 E 460 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 1451 E-number Category number

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clotted cream clotted content Restrictions/exceptions only sterilised, pasteurised, UHT cream and whipped cream whipped and cream UHT pasteurised, sterilised, only Footnotes Only flavoured creams creams creams flavoured flavoured flavoured Only Only Only only sterilised cream and sterilised cream with reduced fat

only flavoured creams flavoured only (1) (4) (1) (1) only flavoured creams flavoured only (61) only

mg/kgappropriate) as (61) (61) 5

5 000 5 000 Maximum level (mg/l or (mg/l Maximum level O

150 5 5 quantum satis quantum

10 quantum satis

10 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (4): The maximum level is expressed as P as expressed is level maximum (4): The and polyphosphates lycerides (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III Name

Phosphoric acid — phosphates — di-, tri- sucrog di-, — — acids phosphates fatty — of acid esters Phosphoric Sucrose Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau Nisin E 104 E 234 Group III E 338-452 Group II Group I E 473-474 E 110 E 124 E-number Other creams Other Category number 01.6.3

M2 M6 M6 M2 ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 66

mozzarella

mozzarella mozzarella

mozzarella mozzarella mozzarella mozzarella mascarpone except Restrictions/exceptions except Footnotes

only flavoured unripened cheese unripened sliced flavoured and only grated only only only only only (1) (2) (1) (4) (1) only flavoured unripened cheese unripened flavoured only only mg/kgappropriate) as 5

2 000 Maximum level (mg/l or (mg/l Maximum level O

150

quantum satis quantum

1 000 1 quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis

10 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Phosphoric acid — phosphates — di-, tri- sorbates di-, — — acid phosphates Sorbic — acid Phosphoric Colours with combined maximum limit maximum combined with Colours Powdered cellulose Powdered Colours at Colours Additives Acetic acid acid Nisin acid Acetic Lactic Citric Glucono-delta-lactone Group II E 575 E 270 E 330 E 338-452 Group III E 200-203 E 234 E 260 Group I E 460(ii) E-number Unripened cheese excluding products falling in category 16 category in falling products excluding cheese Unripened Cheese and cheese products cheese and Cheese Category number 01.7.1 01.7

M2 M23 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 67

cheese sage Derby cheese Derby sage cheese Derby sage cheese morbier red Leicester red cheese with added foods Restrictions/exceptions only cheese, prepacked, sliced and cut; layered cheese and cheese layered cut; and sliced prepacked, cheese, only Footnotes

only surface treatment of hard, semi-hard and semi-soft cheese semi-soft and semi-hard hard, of treatment surface only

only ripened orange, yellow and broken-white cheese cheese broken-white broken-white and and yellow treatment yellow orange, cheese surface range, ripened marbled only only only products ripened only red ripened only only only (1) (2) (1) (29) only red marbled cheese marbled red only

only ripened orange, yellow and broken-white cheese broken-white and yellow orange, cheese ripened Mimolette only only only mg/kgappropriate) as (8) quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 125 quantum satis quantum 15 50 35

1 000 satis 1 quantum quantum satis quantum quantum satis quantum

quantum satis quantum 1 quantum satis quantum quantum satis quantum 12,5 chlorophyllins

Name Sorbic acid — sorbates sorbates — — acid acid Sorbic Sorbic Lysozyme Norbixin Norbixin Norbixin Bixin, Bixin, Bixin, Annatto, Annatto, Annatto, Paprika extract, capsanthin, capsorubin capsanthin, Carotenes extract, Paprika Cochineal, Carminic acid, Carmines and chlorophylls acid, of Carminic Chlorophyllins complexes Cochineal, carbon Chlorophylls, Copper Vegetable carbonate Anthocyanins Calcium Nisin Natamycin E 140 E 170 E 160b E 235 E 163 E 160b E 160b E 1105 E 160c E 160a E 120 E 200-203 E 141 E 153 E 200-203 E 234 E-number Ripened cheese Ripened Category number 01.7.2

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 68

Period of application: until 31 January 2014 Period of application: from 1 February 2014 only Provolone cheese Restrictions/exceptions Footnotes only hard, semi-hard and semi-soft cheese semi-soft and semi-hard hard, only only sliced or grated cheese hard and semi-hard cheese cheese semi-hard semi-hard and and hard hard cheese cheese grated grated or or sliced sliced only only

only sliced and grated ripened cheese ripened grated cheese only and milk treatment sliced sour surface only only

(1) (1) (30) mg/kgappropriate) as amount, expressed as amount, expressed formaldehyde Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum 10 000 000 10 10 25 mg/kg residual mg/kg 25

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum surface, not present mm at a depth of 5

2 150 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (29): This substance may be present naturally in certain cheeses as a result of fermentation processes of fermentation cheeses as a result in certain (29): This substance may be present naturally (30): In the cheese milk or equivalent level if added after removal of whey removal and added addition of water if after or equivalent level (30): In the cheese milk (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (8): mg/dm Name Propionic acid — propionates — acid Nitrates silicates Propionic – silicates dioxide – Silicon dioxide Silicon Sodium hydrogen carbonate hydrogen Sodium Hexamethylene tetramine Hexamethylene cellulose carbonates chloride Powdered Magnesium Calcium Glucono-delta-lactone E 551-559 E 575 E 251-252 E 500(ii) E 460 E 504 E 551-553 E 239 E 509 E 280-283 E-number Category number

M2 M7 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 69 e BK 10 mg/kg. For

from 1 August 2014 from 1 August 2014 until 31 July 2014 until 31 July 2014 Restrictions/exceptions Footnotes Period of application: of Period application: of Period

Period of application: of application: Period (67) of Period (67) (62) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level quantum satis quantum satis quantum quantum satis quantum 20

10 quantum satis satis quantum quantum quantum satis 30 the purposes 22 of Regulation Article No of (1) (g) (EC) 1333/2008 apply shall from 1 that limit February 2013 (62): The total quantity of E 104 (62): The total for Group not exceed the maximum and III listed shall the colours in Group III (67): and E 180 litholrubin carmines acid, of E 120 aluminium lakes cochineal, carminic aluminium coming from for Maximum limit

Name Colours with combined maximum limit limit maximum maximum combined combined with with Colours Colours Colours at Colours Lycopene Norbixin Bixin, Annatto, Quinoline Yellow Quinoline BK BK Litholrubine Litholrubine Group III E 104 E 160d E 180 E 160b Group II Group III E 180 E-number Edible cheese rind cheese Edible Category number 01.7.3

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Period of application: until 31 July 2014 cheese with added foods Restrictions/exceptions only cheese, prepacked, layered cheese and sliced; cheese and Footnotes only cheese milk of hard, semi-hard and semi-soft cheese semi-soft and semi-hard hard, of milk cheese only cheese cheese processed processed cheese flavoured flavoured processed only only flavoured only

only grated and sliced cheese sliced and cheese grated processed only flavoured only (1), (2) (1), (30) (33) (33) (33) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 100 quantum satis quantum satis quantum

1 000 1 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum satis 100 100

150 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid. expressed as the free are applicable to the sum and The maximum the levels level is (30): In the cheese milk or equivalent level if added after removal of whey removal and added addition of water if after or equivalent level (30): In the cheese milk

Name

Sorbic acid — sorbates — acid Sorbic Nitrates Powdered cellulose Powdered Colours at Colours at Colours Additives Acetic acid acid acid Acetic Lactic Citric Glucono-delta-lactone Carmines acid, Curcumin Tartrazine Carminic Cochineal, ______Group II E 575 Group II E 120 E 260 E 100 E 102 Group I E 200-203 E 270 E 330 E 460(ii) E 251-252 E-number Whey cheese Whey cheese Processed Category number 01.7.5 01.7.4

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Period of application: from 1 August 2014 Restrictions/exceptions only flavoured processed cheese processed flavoured only

Footnotes only flavoured processed cheese processed cheese flavoured cheese processed only processed flavoured flavoured only only

(1) (4) (1) (1) (2) (1) (29) (33) (66) (33) (33) (33) (33)

mg/kgappropriate) as only flavoured processed cheese processed flavoured only 20 000 Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 100 100 15

2 000 2 100

-carotenal (C 30) ′ quantum satis quantum 5 100 12,5 and polyphosphates Name

Phosphoric acid — phosphates — di-, tri- di-, sorbates — — phosphates acid — Sorbic acid Phosphoric Annatto, Bixin, Norbixin Lutein Lycopene Bixin, Annatto, Paprika extract, capsanthin, capsorubin capsanthin, Beta-apo-8 extract, Carotenes Paprika Cochineal, Carminic acid, Carmines acid, Carminic Cochineal, Carmoisine Azorubine, Nisin ______E 338-452 E 122 E 160e E 161b E 160d E 160a E 234 E 120 E 160c E 160b E 200-203 E-number Category number

M7 M2 M6 M2 ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 72 rposes of Article 22 Article rposes of

until 31 January 2014 from 1 February 2014 Restrictions/exceptions

Footnotes Period of application: application: of of Period Period

only flavoured unripened products unripened products flavoured ripened only only (1) (1)

only flavoured unripened products products unripened marbled flavoured red only only

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

100

125 10 000 000 10 10 quantum satis quantum

2 500 2 quantum satis quantum satis quantum

(1) (g) of Regulation (1) (g) (EC) No 1333/2008 shall apply 1 from that limit February 2013 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (29): This substance may be present naturally in certain cheeses as a result of fermentation processes of fermentation cheeses as a result in certain (29): This substance may be present naturally (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (33): Maximum individually combination or for the of E 100, E 102, E 120, E 122, E 160e and E 161b pu the For mg/kg. 1,5 carmines acid, carminic cochineal, 120 E of lakes aluminium from coming aluminium for limit (66): Maximum (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Silicon dioxide – silicates silicates – – dioxide dioxide Silicon Silicon Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Lysozyme Cassia gum Cassia Carmines acid, Carminic Cochineal, Group II E 551-559 E 120 Group III E 1105 Group I E 551-553 E 427 E-number Cheese products (excluding products falling in category 16) category in falling products (excluding products Cheese Category number 01.7.6

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layered ripened products and ripened products with added foods only surface treatment of hard, semi-hard and semi-soft semi-hard hard, of treatment only surface products products Restrictions/exceptions only unripened products; ripened products, prepacked, sliced; prepacked, products, ripened products; unripened only products unripened only Footnotes only hard, semi-hard and semi-soft ripened products products ripened processed semi-soft and and ripened semi-hard only hard, only

surface only ripened orange, yellow and broken-white products products broken-white broken-white and and unripened yellow and yellow treatment products orange, products orange, surface marbled treatment products ripened ripened ripened products red surface ripened only sliced only ripened only products only and only products ripened grated ripened only only only

2 (1) (2) (1) (4) (1) (29) (30) only ripened orange, yellow and broken-white products broken-white and yellow orange, ripened only mg/kgappropriate) as (not present at a mm) 5 depth of 2 000 Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum 15

1 000 satis 1 quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum 1 mg/dm 1 quantum satis quantum 150 12,5 and polyphosphates Name Sorbic acid — sorbates sorbates — tri- — acid di-, acid Sorbic — propionates Sorbic phosphates — — acid Nitrates acid Propionic Phosphoric Annatto, Bixin, Norbixin Bixin, Annatto, Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Calcium carbonate Anthocyanins Calcium Nisin Natamycin cellulose carbonates Powdered Magnesium E 170 E 280-283 E 200-203 E 251-252 E 504 E 160b E 160c E 163 E 460 E 235 E 160a E 200-203 E 234 E 338-452 E-number Category number

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Period of application: until 31 January 2014 Period of application: from 1 February 2014 Restrictions/exceptions only analogues of cheese based on protein only) on treatment based (surface cheese analogues of cheese analogues only only Footnotes only sliced or grated hard and semi-hard products products semi-hard semi-hard and and hard hard grated grated or or sliced sliced only only

only ripened products ripened products only ripened only (2) (1) (1) (1) (1) (2) (1)

mg/kgappropriate) as 5

10 000 Maximum level (mg/l or (mg/l Maximum level O

10 000 10 quantum satis quantum

quantum satis 000 quantum 2 quantum satis quantum quantum satis quantum quantum satis

(29): This substance may be present naturally in certain products as a result of fermentation processes of fermentation products as a result in certain (29): This substance may be present naturally (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is magnesium silicate, talc magnesium silicate, (30): In the cheese milk or equivalent level if added after removal of whey removal and added addition of water if after or equivalent level (30): In the cheese milk (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Silicon dioxide, calcium silicate, silicates calcium – dioxide, Silicon dioxide Silicon sorbates sorbates — — acid acid Sorbic Sorbic Colours at Colours Additives Calcium chloride Calcium Glucono-delta-lactone E 551-559 E 575 Group II Group I E 551-553 E 509 E 200-203 E 200-203 E-number Dairy analogues, including beverage whiteners beverage including analogues, Dairy Category number 01.8

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Restrictions/exceptions only whipped cream analogues machines analogues cream vending cheese whipped for whiteners processed only whiteners beverage only beverage only only Footnotes only dairy-based cheese analogue cheese dairy-based only only milk and cream analogues cream and analogues milk whiteners cream only beverage only only

only cheese analogues (surface treatment only) treatment (surface analogues cheese only (1) (4) (4) (1) (4) (1) (1) (1) only milk and cream analogues cream (4) and (1) whiteners milk (1) (1) beverage only only (30) whiteners beverage only mg/kgappropriate) as 5 000 20 000 30 000 50 000 5 000 20 000 Maximum level (mg/l or (mg/l Maximum level 1 000 1 5 000 5 500 quantum satis quantum

5 000 5

150 and polyphosphates and polyphosphates and polyphosphates and polyphosphates lycerides lycerides Name Phosphoric acid — phosphates — di-, tri- tri- di-, tri- di-, — propionates tri- di-, — phosphates — di-, — phosphates — acid sucrog — Nitrates phosphates — acid sucrog — Propionic phosphates — acid Phosphoric — acids — acid Phosphoric acids fatty acid Phosphoric fatty of Phosphoric of esters Polysorbates esters Sucrose Sucrose Polyglycerol esters of fatty acids acids acids fatty fatty fatty of of of esters esters esters Polyglycerol Polyglycerol Propane-1,2-diol E 473-474 E 475 E 280-283 E 338-452 E 473-474 E 338-452 E 251-252 E 432-436 E 338-452 E 475 E 477 E 338-452 E-number Category number

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analogue;beverage whiteners Period of application: Until 31 January 2014 whiteners analogue; beverage Period of application: from 1 February 2014 Restrictions/exceptions Footnotes only sliced or grated cheese analogues and processed cheese processed whiteners cheese and beverage processed analogues analogues; and cheese cream analogues whiteners grated and cheese beverage or milk grated only sliced only or only sliced only

(1) (1) only milk and cream analogues cream and milk only (1) (1)

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

5 000 5 10 000 10 000 10

3 000 3 5 000 5 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (30): In the cheese milk or equivalent level if added after removal of whey removal and added addition of water if after or equivalent level (30): In the cheese milk (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Silicon dioxide – silicates esters – Stearoyl-2-lactylates silicates Sorbitan dioxide – Silicon dioxide Silicon Propane-1,2-diol esters of fatty acids fatty of esters Propane-1,2-diol E 551-559 E 481-482 E 551-553 E 477 E 491-495 E-number emulsions and oil and fat and oils Fats Category number 02

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heat-treated foods; frying oil and heat-treated (excluding frying fat olive poultry and sheep fat oil, beef, fish and lard, pomace oil) gravy gravy Restrictions/exceptions only fats and oils for the professional manufacture of Footnotes

only cooking and/or frying purposes or the preparation of of preparation preparation the the or or oils oils purposes oils purposes olive oils olive frying oils olive frying and olive and and/or olive fats and and/or fats oils and oils cooking and only oils cooking only virgin oils virgin only oils virgin only except virgin except virgin except except except

(41) (1) only olive oils, including olive pomace oil refined only fats only mg/kgappropriate) as 200 Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 10

quantum satis quantum quantum satis quantum

quantum satis quantum 200 quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum in combination Name Gallates, TBHQ and BHA, individually or individually BHA, and TBHQ Gallates, Annatto, bixin, norbixin bixin, Annatto, Carotenes Fatty acid esters of ascorbic acid ascorbic of Curcumin acid esters acid Lactic acid Ascorbic extract Fatty Tocopherol-rich tocopherol Alpha-tocopherol Alpha-tocopherol Gamma Delta-tocopherol E 160a E 160b E 270 E 300 E 304 E 308 E 306 E 307 E 307 E 309 E 310-320 E 100 E-number Fats and oils essentially free from water (excluding anhydrous milkfat) anhydrous (excluding water from free essentially oils and Fats Category number 02.1

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heat-treated foods; frying oil and heat-treated (excluding frying fat olive and poultry sheep fat beef, oil, fish and lard, an pomace oil) fat where content of polyunsaturated fatty acids is higher than the use in non-heat- acid, for % w/w of the total fatty 15 treated food products manufacture of the professional and oils for fat porcine fat; heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil of gravy Restrictions/exceptions only fish oil and algal oil; lard, beef, poultry sheep and sheep poultry beef, lard, oil; algal and oil fish only and vegetable oils (excluding virgin and olive oils) only Footnotes only fats and oils for the professional manufacture of

only for cooking and/or frying purposes or for the preparation the oils oils oils for oils olive olive olive or olive and and and purposes and oils oils oils frying oils virgin virgin virgin and/or virgin except except except cooking except for only except virgin oils and olive oils olive and oils oils olive virgin and except oils virgin except (41) (41) (46) (46) (41) (41) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level 10 000 10 100

30 50 quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum 30 000 30 of fatty acids of fatty Name Citric acid esters of mono- and diglycerides and mono- of esters acid Citric Butylated hydroxytoluene (BHT) hydroxytoluene Butylated acid acids Lecithins citrates Citric citrates rosemary fatty Sodium citrates Potassium of rosemary of Calcium Extracts of diglycerides Extracts and Mono- E 392 E 322 E 330 E 331 E 332 E 333 E 392 E 472c E 321 E 471 E-number Category number

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Restrictions/exceptions only soured cream butter cream soured only Footnotes

except butter from sheep and goats milk goats and sheep butter from cream butter soured except only (1) (4) (1)

only oils and fats for frying for fats and oils only

mg/kgappropriate) as 5

2 000 Maximum level (mg/l or (mg/l Maximum level O

quantum satis quantum quantum satis quantum (1): The additives may be added individually or in combination in or individually added be may additives (1): The (46): As and acid the sum of carnosol carnosic (41): Expressed on fat basis (41): Expressed on fat P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The and polyphosphates Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates — acid Phosphoric Additives Carotenes Dimethyl polysiloxane Dimethyl carbonates Sodium E 160a E 500 Group I E 338-452 E 900 E-number and anhydrous oil milkfat and butter butter and concentrated Butter No 1234/2007 by Council Regulation (EC) emulsions as defined and liquid spreads including emulsions and oil fat Other Fat and oil emulsions mainly of type water-in-oil type of mainly emulsions oil and Fat Category number 02.2.2 02.2 02.2.1

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 80

60 % or more 60 Annex XV to Regulation (EC) No 1234/2007, No fat having a (EC) Regulation to Annex XV % or less content of 41 Restrictions/exceptions only fat emulsions (excluding butter) with a fat content of content fat a with butter) (excluding emulsions fat fat only frying fats only only fat emulsions with a % fat content less than 60 spreadable only Footnotes only fat emulsions for baking for emulsions fat only

excluding reduced fat butter fat reduced excluding (1) (1) (2) (2) (1) (1) (4) (1) only spreadable fats as defined in Article 115 of and of 115 Article in defined as fat fats frying (2) spreadable (1) only only excluding reduced fat butter fat reduced excluding mg/kgappropriate) as 200 5 000 100 Maximum level (mg/l or (mg/l Maximum level

100 3 000 3 10

1 000 000 1 2

10 000 10 quantum satis quantum quantum satis quantum in combination and polyphosphates tetra-acetate (Calcium disodium EDTA) Name Gallates, TBHQ and BHA, individually or sorbates tri- individually sorbates — di-, BHA, — acid — and acid Sorbic phosphates TBHQ Sorbic — Gallates, acid Phosphoric Polysorbates Annatto, bixin, norbixin bixin, Annatto, Carotenes Curcumin (BHT) diamine hydroxytoluene ethylene Butylated alginate disodium 2-diol Calcium Propane-1, E 432-436 E 385 E 310-320 E 160a E 200-203 E 405 E 100 E 321 E 338-452 E 200-203 E 160b E-number Category number

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Period of application: until 31 January 2014 Period of application: from 1 February 2014 Annex XV to Regulation (EC) No 1234/2007 No (EC) Regulation to Annex XV Annex XV to Regulation (EC) No 1234/2007, No fat having a (EC) Regulation to Annex XV products spreadable with a content of 41 less and similar % or % fat fat content of less than 10 Restrictions/exceptions Footnotes only fat emulsions for baking for emulsions fat only products products greasing greasing tin tin only only

only fat emulsions for baking purposes baking for emulsions fat (1) only (1) (1) (1) (1) only spreadable fats as defined in Article 115 of and of 115 Article in purposes defined frying as for fats emulsions spreadable fat only only only oils and fats for frying for fats and oils only mg/kgappropriate) as in C & groups B fat the only in enhancer, flavour only as 5

5 000 10 000 Maximum level (mg/l or (mg/l Maximum level O

10 000 10 5 000 5 4 000 4 30 000 000 30 30

10 10 000 10 5 10 000 10

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is lycerides with mono- and diglycerides of fatty acids of fatty with mono- and diglycerides (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Sucrose silicates – silicates esters Stearoyl-2-lactylates dioxide – Sorbitan Silicon dioxide Silicon Thermally oxidised soya bean oil interacted oil bean soya oxidised Thermally Polyglycerol esters of fatty acids fatty acids of fatty esters of polyricinoleate Polyglycerol esters Polyglycerol Propane-1,2-diol polysiloxane DC Dimethyl Neohesperidine E 551-559 E 900 E 475 E 476 E 481-482 E 491-495 E 479b E 477 E 551-553 E 473-474 E 959 E-number Category number

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Period of application: Until 31 January 2014 Period of application: from 1 February 2014 heat-treated foods water-based emulsion spray water-based emulsion spray water-based emulsion spray Restrictions/exceptions only fats and oils for the professional manufacture of only water-based emulsion sprays for coating baking tins baking coating for sprays emulsion water-based only Footnotes only tin greasing products products greasing greasing tin tin only only

only vegetable oil pan spray (for professional use only) and and and only) only) only) use use use professional professional professional (for (for (for spray spray spray pan pan pan oil oil oil vegetable vegetable vegetable only only only (1) (4) (1) (1) (1) (41) (46) (41)

mg/kgappropriate) as 5

30 000 Maximum level (mg/l or (mg/l Maximum level O

30 000 000 30 30

quantum satis quantum quantum satis quantum quantum satis quantum

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (46): As and acid the sum of carnosol carnosic (41): Expressed on fat basis (41): Expressed on fat (4): The maximum level is expressed as P as expressed is level maximum (4): The and polyphosphates Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates — silicates acid – silicates Phosphoric dioxide – Silicon dioxide Silicon Additives Isobutane Butane Extracts of rosemary of Extracts Propane E 551-559 E 943a E 338-452 E 551-553 E 392 Group I E 943b E 944 E-number Vegetable oil pan spray pan oil Vegetable Category number 02.3

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from 1 August 2014 until 31 July 2014 Restrictions/exceptions

Footnotes Period of application: of Period

only energy-reduced or with no added sugar added no application: with of or Period energy-reduced (75) only only water-based edible ices edible water-based (4) (1) only (1) (25)

mg/kgappropriate) as 1 000 Maximum level (mg/l or (mg/l Maximum level 150 3 000 3 quantum satis satis quantum quantum 20

1 000 1 2 500 2 quantum satis quantum satis 40

quantum satis quantum and polyphosphates Name

Phosphoric acid — phosphates — di-, tri- di-, — phosphates — acid Phosphoric Polysorbates Polyols Colours with combined maximum limit maximum combined with Colours Colours at at Colours Colours Additives Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Propane-1, 2-diol alginate 2-diol gum Propane-1, Cassia Group II Group III Group I E 432-436 Group IV E 427 E 160b E 405 E 160d E 338-452 Group II E-number Edible ices Edible Category number 03

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Restrictions/exceptions Footnotes only energy-reduced or with no added sugar added no sugar with added or no energy-reduced with only or energy-reduced only

only prepacked wafers containing ice cream ice containing wafers prepacked only (1) only energy-reduced or with no added sugar sugar sugar added added added no no no with with with or or or energy-reduced energy-reduced (1) energy-reduced only only (52) only (60) only energy-reduced or with no added sugar sugar sugar added added added no no no with with with or or or energy-reduced energy-reduced energy-reduced only only only mg/kgappropriate) as 5 000 Maximum level (mg/l or (mg/l Maximum level 100 3 000 3 quantum satis quantum

50 200 500 800 50 800 320 26 lycerides Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Sucrose esters Sorbitan Saccharin and its Na, K and Ca salts acids Ca fatty and yellow of K and esters Na, white Propane-1,2-diol its K Beeswax, and Acesulfame Aspartame Saccharin DC Sucralose Thaumatin glycosides Neohesperidine Steviol Neotame E 960 E 961 E 491-495 E 477 E 901 E 950 E 951 E 954 E 955 E 957 E 959 E 473-474 E-number Category number

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sulfame-K (E 950)

n (EC) No 1333/2008 n (EC) combination with E 950 or

Period of application: From 29 November 2012

only energy-reduced or with no added sugar added no with or energy-reduced only Restrictions/exceptions Footnotes

only energy-reduced or with no added sugar added no with or energy-reduced only (11)b (49) (50) (49) (11)b

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

800

200 000 200

that limit shall apply from 1 shall apply from that limit February 2013 E 951 (1): The additives may be added individually or in combination in or individually added be may additives (1): The of the colours E 122 (25): The quantities of each and E 155 may not exceed 50 mg/kg or mg/l (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace equivalents (60): Expressed as steviol Regulatio of (g) 22 (1) Article purposes of the 30 mg/kg. For lakes (75): aluminium all aluminium coming from for Maximum limit (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Salt of aspartame-acesulfame of syrup Salt Polyglycitol E 962 E 964 E-number Category number

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)

Vaccinium corymbosum required by the Union legislation and/or national law, and/or barcode QR-code and/or method, PLU-code, required by the Union legislation and/or national law, blueberries ( and pomegranates in order to: order in and pomegranates — or some particulars of the mandatory information all repeat — provide on a voluntary basis brand name, production Period of application: From 24 June 2013. — or some particulars of the mandatory information all repeat Restrictions/exceptions Footnotes only table grapes, fresh lychees (measured on edible parts) and parts) edible on (measured lychees fresh grapes, sweetcorn table vacuum-packed only only

(3) only for citrus fruit, melons and pomegranates in order to: order fruit in citrus pomegranates fresh fruit and unpeeled citrus melons of of fruit, treatment treatment citrus surface surface for only (3) only only mg/kgappropriate) as only as a contrast enhancer for marking citrus fruit, melons fruit, citrus marking for enhancer contrast a as only Maximum level (mg/l or (mg/l Maximum level 10 50 10 100 6

Name Sorbic acid — sorbates sulphites — sulphites — acid — dioxide Sorbic dioxide Sulphur Sulphur Iron oxides and hydroxides and oxides rosins Iron wood of cellulose esters methyl Glycerol Hydroxypropyl E 445 E 220-228 E 200-203 E 172 E 464 E 220-228 E-number Entire fresh fruit and vegetables and fruit fresh Entire Unprocessed fruit and vegetables and fruit Unprocessed Fruit and vegetables and Fruit Category number 04.1.1 04.1 04

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method, PLU-code, QR-code and/or barcode QR-code and/or method, PLU-code, and/or — provide on a voluntary basis brand name, production Period of application: From 24 June 2013. apples, pears, peaches, pineapples, bananas, mangoes, avocados glazing agent on nuts and as and pomegranates Period of as regards bananas, application mangoes, avocados and pomegranates: From 25 2012 December peaches and pineapples glazing agent on nuts apples, pears, peaches, pineapples, pomegranates, mangoes, apples, pears, avocados glazing agent on nuts and papayas as Period of application as regards pomegranates, mangoes, papayas: avocados and From 25 2012. December Restrictions/exceptions Footnotes only fresh fruits, surface treatment surface fruits, fresh only

only for the surface treatment of fruit: citrus fruit, melons, fruit, citrus pears, fruit: apples, of melons, treatment fruit, surface citrus the of for treatment (1) only surface only only for the surface treatment of fruit: citrus fruit, melons, fruit, citrus fruit: of treatment surface the for only mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum

quantum satis quantum 200

lycerides Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Sucrose Beeswax, white and yellow and white Beeswax, wax wax Candelilla Carnauba E 902 E 473-474 E 901 E 903 E-number Category number

M25 M2 M16 M2 M16 ▼ ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 88

content of not more than 10 mg/kg or 10 mg/l

apples, pears, peaches, pineapples, pomegranates, mangoes, apples, pears, avocados glazing agent on nuts and papayas as Period of application as regards pomegranates, mangoes, papayas: avocados and From 25 2012. December mangoes, avocados and pineapples pineapples: Period of application From 25 2012 December pineapple avocado and pineapple avocado and Restrictions/exceptions Footnotes only onion, garlic and shallot pulp shallot and potatoes garlic pulp peeled onion, horseradish only only only

only for the surface treatment of fruit: citrus fruit, melons, fruit, papayas, citrus mango, mango, melons, fruit: papaya, papaya, fruit: of melons, melons, of treatment fruit, treatment fruit, surface citrus only surface citrus the of potatoes the of for treatment peeled for treatment only surface and only surface only unprocessed only prepacked only (3) (3) (3) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

50 300 800 quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum is not considered to be present (1): The additives may be added individually or in combination in or individually added be may additives (1): The (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sulphur dioxide — sulphites sulphites — sulphites — dioxide — dioxide Sulphur dioxide Sulphur Sulphur Shellac wax esters wax Microcrystalline acid polyethylene Montan Oxidised acid Malic E 912 E 220-228 E 220-228 E 220-228 E 905 E 914 E 904 E 296 E-number Peeled, cut and shredded fruit and vegetables and fruit shredded and cut Peeled, Category number 04.1.2

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content of not more than 10 mg/kg or 10 mg/l

ready for consumption and prepacked unprocessed consumption and prepacked peeled ready for potatoes unprocessed consumption and prepacked peeled ready for potatoes unprocessed consumption and prepacked peeled ready for potatoes unprocessed consumption and prepacked peeled ready for potatoes unprocessed consumption and prepacked peeled ready for potatoes unprocessed consumption and prepacked peeled ready for potatoes unprocessed consumption and prepacked peeled ready for potatoes Restrictions/exceptions Footnotes

only prepacked refrigerated unprocessed fruit and vegetables vegetables vegetables and vegetables and vegetables and fruit vegetables and fruit vegetables and fruit unprocessed and fruit unprocessed and fruit unprocessed refrigerated fruit unprocessed refrigerated fruit unprocessed refrigerated prepacked unprocessed refrigerated prepacked unprocessed refrigerated prepacked only refrigerated prepacked only refrigerated prepacked only prepacked only prepacked only only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Ascorbic acid ascorbate Ascorbic ascorbate Sodium acid Calcium citrates Citric citrates Sodium citrates Potassium Calcium E 300 E 301 E 302 E 330 E 331 E 332 E 333 E-number Category number

M23 M2 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 90

content of not more than 10 mg/kg or 10 mg/l

E 410, E 412, E 415 E 417 may not be used to produce on ingestion rehydrate dehydrated foods intended to Restrictions/exceptions Footnotes only preserves of red fruit red of preserves only only frozen and deep-frozen potatoes deep-frozen and frozen only only white vegetables including mushrooms and white pulses

only preserves of red fruit red of preserves only (3) (34) (3) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

200 50 100

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

is not considered to be present

(3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sulphur dioxide — sulphites sulphites — — dioxide dioxide Sulphur Sulphur Additives Ascorbic acid ascorbate ascorbate Ascorbic acid Sodium citrates Calcium citrates Citric citrates Sodium Potassium Carmines Calcium acid, Carminic Riboflavins Cochineal, Group I E 220-228 E 300 E 301 E 302 E 330 E 331 E 332 E 333 E 101 E 120 E 220-228 E-number Frozen fruit and vegetables and fruit Frozen vegetables and fruit Dried Processed fruit and vegetables and fruit Processed Category number 04.2 04.2.1 04.1.3

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Restrictions/exceptions only dried fruit dried only Footnotes only preserves of red fruit red fruit of fruit fruit red preserves red red of only of of preserves preserves preserves only only only

only preserves of red fruit fruit fruit fruit red fruit red fruit red fruit red of red of red of red of preserves of preserves of preserves of preserves only preserves only preserves only preserves only only only only (1) (2) (1) (34) (34) (34) (34) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum

1 000 1 200 quantum satis quantum 200 200 200

quantum satis quantum quantum satis quantum quantum satis quantum chlorophyllins Name

Sorbic acid — sorbates — acid Sorbic Caramels Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Azorubine, Carmoisine AG and Azorubine, V FCF Red chlorophylls Blue Blue of Allura Chlorophyllins Patent complexes Brilliant Chlorophylls, betanin Copper Red, Beetroot Anthocyanins ______E 129 E 122 E 131 E 133 E 140 E 141 E 150a-d E 160a E 160c E 162 E 163 E 200-203 E-number Category number

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bananas, apricots, peaches, grapes, prunes and figs and prunes grapes, peaches, bananas, apricots, Restrictions/exceptions Footnotes only dried fruit and nuts in shell excluding dried apples, pears, apples, pulses dried including excluding processed, shell coconut vegetables, in dried figs mushrooms white nuts ginger only and dried dried tomatoes only pears and dried prunes, vegetables, only dried and fruit only grapes, white only apples dried peaches, only bananas dried only apricots, dried only dried only only

(3) (3) (3) (3) (3) (3) (3) (3) (3) (3) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 50 50 100 150 200 400 500 000 600 000 1 2

Name Sulphur dioxide — sulphites sulphites — sulphites — dioxide sulphites — dioxide Sulphur sulphites — dioxide Sulphur sulphites — dioxide Sulphur sulphites — dioxide Sulphur — dioxide sulphites Sulphur dioxide sulphites Sulphur — sulphites Sulphur — dioxide — dioxide Sulphur dioxide Sulphur Sulphur E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E-number Category number

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 93

content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions Footnotes only preserves of red fruit fruit red red fruit of fruit of fruit red preserves red preserves red of only of only of preserves preserves preserves only only only

only preserves of red fruit red fruit fruit of red red preserves of of only preserves preserves only only only dried fruit as glazing agent glazing as fruit dried only (34) (34) (34) (34) (34) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

200 quantum satis quantum 2 000 2

200 200 200 200

quantum satis quantum

is not considered to be present (1): The additives may be added individually or in combination in or individually added be may additives (1): The (34): Maximum individually combination or for the of E 120, E 122, E 129, E 131 and E 133 (2): acid expressed as the free are applicable to the sum and The maximum the levels level is chlorophyllins (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name

Additives Hydrogenated poly-1-decene Hydrogenated Carmines acid, Carminic and Carmoisine AG Riboflavins V Cochineal, chlorophylls FCF Azorubine, Red Blue of Blue Allura Chlorophyllins Patent complexes Brilliant Chlorophylls, Copper ______Group I E 101 E 129 E 907 E 120 E 122 E 131 E 133 E 140 E 141 E-number and vegetables in vinegar, oil, or brine Fruit Category number 04.2.2

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Restrictions/exceptions only olives and olive-based preparations olives) preparations preparations olive-based (excluding olive-based olive-based and vegetables and and olives only olives olives only only only Footnotes except olives and golden peppers in brine in peppers golden and olives except

only preserves of red fruit fruit fruit fruit fruit red red red red red of olives) of olives) of olives) of olives) of olives) preserves (excluding olives) preserves (excluding olives) preserves (excluding preserves (excluding preserves (excluding only vegetables (excluding only vegetables (excluding only vegetables only vegetables only vegetables only vegetables only vegetables only only only only only (1) (2) (2) (1) (2) (1) (1) (1) (2) (1) (3) mg/kgappropriate) as quantum satis 2 000 1 000 Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 100 quantum satis quantum 500

1 000 1 quantum satis quantum satis quantum

quantum satis quantum satis quantum quantum satis quantum quantum satis quantum satis quantum

quantum satis quantum satis quantum benzoates benzoates chlorophyllins Name Sorbic acid — sorbates; Benzoic acid — acid — Benzoic acid sorbates; sorbates Benzoic — benzoates — sorbates; acid — sulphites acid — Sorbic acid — Sorbic acid Benzoic dioxide Sorbic Sulphur Caramels Caramels Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Carotenes Copper complexes of chlorophylls and betanin chlorophylls Red, of Beetroot Chlorophyllins Anthocyanins complexes Riboflavins betanin Chlorophylls, Copper Red, Beetroot Anthocyanins E 210-213 E 200-213 E 220-228 E 150a-d E 160a E 160c E 162 E 163 E 101 E 140 E 141 E 150a-d E 160a E 162 E 163 E 200-213 E 200-203 E-number Category number

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content of not more than 10 mg/kg or 10 mg/l

only sweet-sour preserves of fruit and vegetables and fruit of preserves sweet-sour only Restrictions/exceptions Footnotes only sweet-sour preserves of fruit and vegetables oxidation oxidation and vegetables by by fruit and darkened darkened of fruit olives olives preserves of only only sweet-sour preserves only sweet-sour only only golden peppers in brine in peppers golden only

only sweet-sour preserves of fruit and vegetables vegetables vegetables vegetables and and and and fruit fruit fruit fruit of of of of preserves preserves preserves preserves sweet-sour sweet-sour sweet-sour (3) sweet-sour (56) (56) only only (52) (50) only only (49) (60) (11)a only sweet-sour preserves of fruit and vegetables and fruit of preserves sweet-sour only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

160

200 500

100 100 150 150 200 300 180 10 is not considered to be present (34): Maximum individually combination or for the of E 120, E 122, E 129, E 131 and E 133 (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sulphur dioxide — sulphites — dioxide Sulphur Saccharin and its Na, K and Ca salts Ca and K Na, gluconate lactate its K Ferrous Ferrous and Acesulfame Aspartame DC Saccharin Sucralose glycosides aspartame-acesulfame Neohesperidine Steviol of Neotame Salt E 960 E 961 E 585 E 950 E 951 E 954 E 955 E 959 E 962 E 220-228 E 579 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

Restrictions/exceptions Footnotes only preserves of red fruit fruit red red fruit of fruit of fruit red preserves red preserves red of only of only of preserves preserves preserves only only only

only preserves of red fruit red fruit fruit of red red preserves of of only preserves preserves only only

(34) (34) (34) (34) (34) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level

200 quantum satis quantum

200

200 200

quantum satis quantum E 951 (60): Expressed as steviol equivalents (60): Expressed as steviol (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (56): Expressed as Fe chlorophyllins Name

Cochineal, Carminic acid, Carmines acid, Carminic and Carmoisine Riboflavins AG Cochineal, V chlorophylls Azorubine, FCF Red Blue of Blue Allura Chlorophyllins Patent complexes Brilliant Chlorophylls, Copper ______E 101 E 129 E 120 E 122 E 131 E 133 E 140 E 141 E-number Canned or bottled fruit and vegetables and fruit bottled or Canned Category number 04.2.3

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From 6 2013 February Restrictions/exceptions Footnotes only bottled whiteheart cherries; vacuum-packed sweetcorn pulses vacuum-packed including lemon cherries; vegetables, sliced whiteheart white bottled, bottled only only only

only preserves of red fruit fruit fruit fruit red red red olives) red of of of (excluding of preserves preserves preserves vegetables preserves only only only only only application: of Period only processed mushy and garden peas (canned) peas cherries garden candied and and mushy cherries processed cocktail only only (3) (3) in syrup only and bigareaux cherries in cocktails only processed mushy and garden peas (canned) (canned) peas peas garden garden and and mushy mushy processed processed only only (3) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 50 250 100

quantum satis quantum 20 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 200 150 100 quantum satis quantum quantum satis quantum 10 Name Sulphur dioxide — sulphites sulphites sulphites — — — dioxide dioxide dioxide Sulphur Sulphur Sulphur Caramels Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Beetroot Red, betanin Red, FCF Beetroot Blue Anthocyanins S Tartrazine Brilliant Green Erythrosine Erythrosine acid acetates Acetic acetates Potassium Sodium E 133 E 142 E 127 E 262 E 261 E 220-228 E 150a-d E 220-228 E 127 E 160a E 160c E 162 E 102 E 260 E 163 E 220-228 E-number Category number

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Restrictions/exceptions Footnotes

only pulses, legumes, mushrooms and artichokes and mushrooms legumes, pulses, only mg/kgappropriate) as 250 Maximum level (mg/l or (mg/l Maximum level

quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum tetra-acetate (Calcium disodium EDTA) Name Calcium acetate acid acid Calcium acid Lactic ascorbate Malic ascorbate Ascorbic lactate Sodium lactate Calcium lactate Sodium acid Potassium citrates (L(+)-) Calcium citrates Citric citrates Sodium diamine acid tartrate Potassium tartrates Calcium tartrates ethylene Tartaric potassium Sodium disodium Potassium Sodium Calcium E 263 E 270 E 296 E 300 E 301 E 302 E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 337 E 385 E-number Category number

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Restrictions/exceptions Footnotes only fruit energy-reduced or with no added sugar sugar oxidation added oxidation added by asparagus no by no darkened white with darkened with olives only or olives or only energy-reduced only energy-reduced fruit fruit only only

only chestnuts in liquid liquid liquid in in in chestnuts chestnuts chestnuts only only only only fruit energy-reduced or with no added sugar added no with or energy-reduced fruit only (51) only fruit energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced fruit (56) (56) fruit only (52) only only fruit energy-reduced or with no added sugar added no with or energy-reduced (55) fruit only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 1 000 1 200

10 quantum satis quantum 50 25 150 quantum satis quantum quantum satis quantum 150 350 quantum satis quantum 1 000 1 quantum satis quantum 400 Name Locust bean gum salts bean Ca gum gum Locust chloride and Guar chloride Xanthan Calcium K gluconate Stannous lactate Glucono-delta-lactone Na, polysiloxane Ferrous K Ferrous its Dimethyl Acesulfame and Aspartame DC Saccharin Sucralose salts and Ca Na and its acid Cyclamic Neohesperidine E 951 E 952 E 954 E 955 E 959 E 412 E 415 E 509 E 585 E 900 E 575 E 410 E 512 E 579 E 950 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

content of not more than 10 mg/kg or 10 mg/l

only fruit energy-reduced or with no added sugar added no with or energy-reduced fruit only Restrictions/exceptions Footnotes

only mostarda di frutta di mostarda only

(11)a (49) (50) (49) frutta (11)a di mostarda only

only fruit energy-reduced or with no added sugar added no with or energy-reduced fruit only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

200

350 quantum satis quantum

quantum satis

32 E 951 is not considered to be present (34): Maximum individually combination or for the of E 120, E 122, E 129, E 131 and E 133 (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (56): Expressed as Fe (55): Expressed as Sn (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels Name Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Salt of aspartame-acesulfame of Neotame Salt E 962 Group II Group III Group I E 961 E-number Fruit and vegetable preparations excluding compote excluding preparations vegetable and Fruit Fruit and vegetable preparations, excluding products covered by 5.4 by covered products excluding preparations, vegetable and Fruit Category number 04.2.4 04.2.4.1

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mostarda di frutta mostarda di frutta mostarda di frutta mostarda di exception of those intended for the manufacture of fruit-juice of manufacture the for those intended exception of based drinks Restrictions/exceptions Footnotes only preserves of red fruit fruit red red fruit of Only fruit of Only red preserves red preserves of only of only preserves preserves Only only only

Only seaweed based fish roe analogues fruit roe red fish of based preserves seaweed only only with no added energy-reduced or sugar, with the Only Only seaweed based fish roe analogues roe fish based seaweed Only (34) (34) (34) (34) Only seaweed based fish roe analogues roe fish based seaweed Only (61) (61) (61) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 35 100 200 20

200 30 200 200 quantum satis satis quantum quantum 50 quantum satis quantum Name

Polyols Sunset Yellow FCF/Orange Yellow S Yellow Carmines Curcumin FCF/Orange Carmines Riboflavins A acid, Yellow Yellow Riboflavins acid, Red Carminic Quinoline Sunset Carminic Cochineal Carmoisine Cochineal, AG Cochineal, V 4R, Azorubine, Red Blue Ponceau Allura Patent ______E 101 E 104 E 120 E 129 E 124 Group IV E 100 E 101 E 120 E 122 E 131 E 110 E-number Category number

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Restrictions/exceptions Footnotes only preserves of red fruit red of preserves only

Only seaweed based fish roe analogues analogues fruit fruit roe analogues roe red red fruit analogues fish roe fish of fruit analogues of red roe based fish fruit based preserves red roe preserves of fish seaweed based red seaweed only of fish only preserves based Only seaweed of Only preserves based only seaweed Only preserves only seaweed Only only Only Only seaweed based fish roe analogues roe fish (34) based seaweed Only mg/kgappropriate) as quantum satis quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum satis quantum quantum satis quantum 100

200 quantum satis quantum quantum satis quantum

quantum satis satis quantum quantum quantum satis quantum chlorophyllins chlorophyllins Name Caramels Plain caramels Plain capsorubin capsorubin capsanthin, Carotenes capsanthin, extract, 30) Carotenes extract, Paprika (C Paprika Beta-apo-8’-carotenal Copper complexes of chlorophylls and and chlorophylls FCF chlorophylls of Blue Chlorophyllins of complexes Brilliant Chlorophylls, complexes Copper Copper carbon Vegetable E 150a-d E 160a E 160c E 150a E 160e E 133 E 141 E 153 E 160a E 160c E 140 E 141 E-number Category number

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preparations, fruit-based sauces, aspic, excluding preparations, fruit-based purée, products, canned or and similar mousse, compote, salads bottled Restrictions/exceptions only fruit and vegetable preparations including seaweed based seaweed including preparations preparations olive-based vegetable and and olives beet fruit preparations, red only seaweed preparations cooked only olive-based only only Footnotes only processed white vegetables and mushrooms and vegetables white processed only

Only seaweed based fish roe analogues analogues roe analogues analogues fruit olives) roe fish roe roe red (excluding fish based fish fish of vegetables based seaweed based based preserves only seaweed Only seaweed seaweed only Only Only Only (1) (2) (1) (2) (2) (1) (1) (1) (2) (1) (3) mg/kgappropriate) as 1 000 Maximum level (mg/l or (mg/l Maximum level 50 quantum satis quantum 2 000 500 2

1 000 1 quantum satis satis quantum quantum quantum satis quantum quantum satis satis quantum quantum

benzoates Name Sorbic acid — sorbates; Benzoic acid — sorbates acid — benzoates Benzoic benzoates acid — sorbates; — Sorbic sulphites acid — acid — Benzoic acid Benzoic dioxide Sorbic Sulphur Beetroot Red, betanin betanin Red, Red, Beetroot hydroxides Beetroot and Anthocyanins dioxide oxides Anthocyanins Titanium Iron E 163 E 200-203 E 210-213 E 220-228 E 200-213 E 171 E 172 E 162 E 162 E 163 E 210-213 E-number Category number

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consumer Period of application: From 23 July 2012 Restrictions/exceptions Only seaweed based fish roe analogues roe preparations fish products fruit based vegetable only seaweed for Only glazings only Footnotes Only seaweed based fish roe analogues roe fish based seaweed Only only jellying fruit extract, liquid pectin for sale to the final frutta the di to mostarda sale lychees, for pulp and pectin shallot fruit liquid and dried extract, garlic pulp rehydrated fruit onion, horseradish only jellying only only only milk coconut only

(1) (4) (4) (1) (1) (3) (3) (4) (3) (3) (1) (46) (1) mg/kgappropriate) as 800 4 000 1 000 Maximum level (mg/l or (mg/l Maximum level 100 300 800 800 5 000 5

200

500 polyphosphates and polyphosphates and polyphosphates Name Phosphoric acid – phosphates – di-, tri- and tri- di-, – phosphates – acid Phosphoric Phosphoric acid — phosphates — di-, tri- sulphites di-, sulphites — sulphites — — sulphites tri- dioxide — phosphates dioxide — di-, Sulphur dioxide — Sulphur dioxide — Sulphur acid Sulphur phosphates Phosphoric — acid Phosphoric Polysorbates Extracts of rosemary alginate of 2-diol Extracts Propane-1, E 338-452 E 405 E 220-228 E 220-228 E 338-452 E 220-228 E 220-228 E 338 452 - E 392 E 432-436 E-number Category number

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only energy-reduced only Restrictions/exceptions Footnotes Only seaweed based fish roe analogues roe fish based energy-reduced seaweed only energy-reduced Only only energy-reduced only only mostarda di frutta di mostarda only

only energy-reduced (1) only only energy-reduced only energy-reduced (51) (52) only (50) (60) (49) (11)a only energy-reduced (52) energy-reduced only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 250 50 200 350

2 000 2 50 200 350 1 000 1 400 32 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is Name Stearoyl-2-lactylates Saccharin and its Na, K and Ca salts salts Ca Ca and and K K Na, K Na, its Acesulfame its Aspartame and and Saccharin salts and Ca Na and its acid Cyclamic DC Saccharin Sucralose glycosides aspartame-acesulfame Neohesperidine Steviol of Neotame Salt E 954 E 960 E 961 E 951 E 952 E 955 E 959 E 962 E 950 E 481-482 E 954 E-number Category number

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sulfame-K (E 950)

combination with E 950 or content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions Footnotes

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

E 951 is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (34): Maximum individually combination or for the of E 120, E 122, E 129, E 131 and E 133 (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (46): As and acid the sum of carnosol carnosic (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (4): The maximum level is expressed as P as expressed is level maximum (4): The (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels Name E-number Category number

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mermeladas mermeladas added sugar Restrictions/exceptions only low-sugar and similar low calorie or sugar-free products, products, sugar-free sugar-free or or calorie calorie low low similar similar and and low-sugar low-sugar only only Footnotes

only energy-reduced jams, jellies, marmalades or with no apple with apple than or than other marmalades other compote jellies, compote jams, fruit fruit energy-reduced only only only (1) (2) (1) (1) (2) (1) mg/kgappropriate) as 1 000 Maximum level (mg/l or (mg/l Maximum level

500

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum benzoates Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; benzoates — — acid acid Sorbic Benzoic Polyols Ascorbic acid ascorbate ascorbate Ascorbic acid Sodium citrates Calcium citrates Citric citrates Sodium Potassium chloride Calcium Pectins Calcium E 300 E 509 E 200-213 Group IV E 301 E 302 E 330 E 331 E 332 E 333 E 440 E 210-213 E-number Compote, excluding products covered by category 16 category by covered products 2001/113/EC excluding Directive Compote, by defined as jelly extra and jam Extra products and similar and marmalades Jam, jellies Category number 04.2.5.1 04.2.5 04.2.4.2

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made with sulphited fruit with made mermelades

Restrictions/exceptions Footnotes only jams, jellies and jellies jams, only

only energy-reduced jams jellies and marmalades marmalades marmalades and and and jellies jellies jellies jams jams jams energy-reduced energy-reduced energy-reduced only only only (3) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 1 000 1 quantum satis quantum 100

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 1 000 1 quantum satis quantum quantum satis quantum quantum satis quantum 1 000 1 quantum satis quantum quantum satis quantum Name Sulphur dioxide — sulphites — dioxide Sulphur Lactic acid acid acids acid Lactic lactate Malic fatty acid Ascorbic (L(+)-) citrates Calcium citrates of Citric acid Sodium tartrates Calcium diglycerides malates Tartaric Sodium and Sodium K Pectins Mono- Acesulfame Aspartame salts and Ca Na and its acid Cyclamic E 951 E 952 E 270 E 220-228 E 296 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 440 E 471 E 950 E-number Category number

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Period of application: From 29 November 2012 enhancer only energy-reduced jams jellies and marmalades and jellies jams energy-reduced only Restrictions/exceptions Footnotes only energy-reduced jams jellies and marmalades marmalades and and marmalades jellies jellies and jams jams jellies energy-reduced energy-reduced jams only only energy-reduced only

only energy-reduced or with no added sugar added no with or energy-reduced only (11)b (49) (50) (49) (11)b (51) (52) (60) only energy-reduced jams jellies and marmalades marmalades and and jellies jellies jams jams energy-reduced energy-reduced only only mg/kgappropriate) as only energy-reduced jams jellies and marmalades, as flavour as marmalades, and jellies jams energy-reduced only Maximum level (mg/l or (mg/l Maximum level 200 1 000 1

50 500 000 500 200 400 32 2 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is Name Saccharin and its Na, K and Ca salts Ca and K Na, its and DC Saccharin Sucralose glycosides Neohesperidine aspartame-acesulfame Steviol Neotame of Neotame syrup Salt Polyglycitol E 960 E 961 E 955 E 959 E 961 E 954 E 962 E 964 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

Period of application: until 31 July 2014 Period of application: from 1 August 2014

Restrictions/exceptions except chestnut puree chestnut except

Footnotes except chestnut puree chestnut except

only energy-reduced or with no added sugar added no with or purée energy-reduced chestnut only purée except chestnut except

(31) (66) (31) (31) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

100 100 quantum satis quantum

quantum satis quantum quantum satis quantum E 951 (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (60): Expressed as steviol equivalents (60): Expressed as steviol (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels Name

Polyols Cochineal, Carminic acid, Carmines Carmines acid, acid, Curcumin Carminic Carminic Cochineal, Cochineal, Chlorophyllins Chlorophylls, ______E 120 E 140 Group IV E 100 E 120 E-number 2001/113/EC by Directive defined as purée chestnut and sweetened and marmalades Jam, jellies Category number 04.2.5.2

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mermeladas spreads, mermeladas Restrictions/exceptions only low-sugar and similar low calorie or sugar-free products, products, sugar-free sugar-free or or calorie calorie low low similar similar and and low-sugar low-sugar only only Footnotes except chestnut purée chestnut purée except purée chestnut chestnut except except only jams, jellies and marmalades made with sulphited fruit sulphited with made marmalades and jellies jams, only

except chestnut purée purée purée chestnut purée chestnut purée chestnut purée except chestnut except chestnut except chestnut except except except (1) (2) (1) (31) (31) (2) (1) (3) (31) (3) mg/kgappropriate) as quantum satis 1 000 Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 50 100 500

quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 10 quantum satis quantum 100 100 benzoates chlorophyllins Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; benzoates — sulphites — acid sulphites — acid Sorbic — dioxide Benzoic dioxide Sulphur Sulphur Caramels Lycopene Lutein Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Copper complexes of chlorophylls and chlorophylls of complexes S Copper Green betanin Red, Beetroot Anthocyanins acid acid Lactic Malic E 220-228 E 270 E 141 E 296 E 220-228 E 142 E 150a-d E 160a E 160c E 160d E 161b E 162 E 163 E 200-213 E 210-213 E-number Category number

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Restrictions/exceptions Footnotes

(32) (32) (32) (32) (32) (32) (32) only jelly marmalade jelly only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 10 000 10

25 quantum satis quantum 10 000 10 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 10 000 10 10 000 10 10 000 10 quantum satis quantum 10 000 10 quantum satis quantum 10 000 10 Name Alginic acid — alginates — acid Alginic Ascorbic acid lactate acid (L(+)-) Ascorbic citrates Calcium citrates Citric acid acids Sodium tartrates Calcium malates Tartaric fatty gum Sodium Sodium of bean Agar gum Carrageenan gum diglycerides Locust gum Guar Xanthan and Gellan monolaurate Pectins Mono- Sorbitan E 406 E 407 E 410 E 412 E 415 E 418 E 440 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 400-404 E 471 E 493 E-number Category number

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marmalades marmalades marmalades marmalades marmalades marmalades marmalades

Restrictions/exceptions Footnotes only energy-reduced jams, jellies and and jellies jellies jams, marmalades jams, energy-reduced and energy-reduced only jellies only jams, energy-reduced only

only energy-reduced jams, jellies and and jellies jellies jams, jams, energy-reduced energy-reduced only only (51) only energy-reduced jams, jellies and jellies jams, energy-reduced (52) only (60) only energy-reduced jams, jellies and and jellies jellies jams, jams, energy-reduced energy-reduced only only mg/kgappropriate) as only fruit jellies as flavour enhancer flavour as jellies fruit only Maximum level (mg/l or (mg/l Maximum level 1 000 1 200

10 50 5 quantum satis quantum 200 quantum satis quantum 1 000 1 1 000 1 400 32 Name Saccharin and its Na, K and Ca salts Ca and K chloride hydroxide Na, polysiloxane Calcium K Sodium its Dimethyl Acesulfame and Aspartame DC Saccharin DC Sucralose salts and Ca Na and its acid Cyclamic Neohesperidine glycosides Neohesperidine Steviol Neotame E 960 E 961 E 951 E 952 E 954 E 955 E 959 E 959 E 509 E 524 E 900 E 950 E-number Category number

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sulfame-K (E 950)

marmalades combination with E 950 or

Period of application: From 29 November 2012 enhancer

only energy-reduced jams, jellies and jellies jams, energy-reduced only Restrictions/exceptions Footnotes

only energy-reduced or with no added sugar added no with or energy-reduced only (11)b (49) (50) (49) (11)b mg/kgappropriate) as only energy-reduced jams jellies and marmalades, as flavour as marmalades, and jellies jams energy-reduced only Maximum level (mg/l or (mg/l Maximum level 1 000 1

500 000 500

2 E 951 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits Name Salt of aspartame-acesulfame of Neotame syrup Salt Polyglycitol E 961 E 962 E 964 E-number Category number

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rposes of Article 22 Article rposes of

mermeladas

crème de pruneaux crème de pruneaux crème de pruneaux crème de pruneaux crème de pruneaux crème de pruneaux

Restrictions/exceptions other fruit-based spreads, fruit-based other Footnotes except except except except

only energy-reduced or with no added sugar added no with or energy-reduced only except (1) (2) (1) (31) (31) (31) (31) mg/kgappropriate) as 1 000 Maximum level (mg/l or (mg/l Maximum level

100 except

quantum satis quantum satis quantum 10 100 quantum satis quantum 100 (1) (g) of Regulation (1) (g) (EC) No 1333/2008 shall apply 1 from that limit February 2013 (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 (60): Expressed as steviol equivalents (60): Expressed as steviol pu the For mg/kg. 1,5 carmines acid, carminic cochineal, 120 E of lakes aluminium from coming aluminium for limit (66): Maximum benzoates Name

Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; — acid Sorbic Polyols Colours at Colours Lycopene Lutein Cochineal, Carminic acid, Carmines acid, Curcumin Carminic Cochineal, S Green ______E 120 E 142 E 100 Group IV E 160d E 161b E 200-213 Group II E-number Other similar fruit or vegetable spreads vegetable or fruit similar Other Category number 04.2.5.3

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mermeladas

marmelada membrillo de dulce Restrictions/exceptions other fruit-based spreads, fruit-based only other only Footnotes

(32) (32) (32) (32) (32) (1) (2) (2) (1) (1) (1) (2) (1) (3) mg/kgappropriate) as 1 500 Maximum level (mg/l or (mg/l Maximum level 50 1 000 500 1 10 000 10

quantum satis quantum 10 000 10 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 10 000 10 quantum satis quantum quantum satis quantum quantum satis quantum 10 000 10

10 000 10 benzoates Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; benzoates — benzoates sulphites — acid — — acid Sorbic acid dioxide Benzoic Benzoic Sulphur alginates — acid Alginic Lactic acid acid acid Lactic lactate Malic acid (L(+)-) Ascorbic citrates Calcium citrates Citric acid Sodium tartrates Calcium malates Tartaric gum Sodium Sodium bean Agar gum Carrageenan Locust Guar E 220-228 E 210-213 E 406 E 407 E 410 E 412 E 270 E 210-213 E 200-213 E 296 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 400-404 E-number Category number

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based sandwich spreads, energy-reduced or with no added with or energy-reduced based sandwich spreads, sugar no added with or energy-reduced based sandwich spreads, sugar based sandwich spreads, energy-reduced or with no added with or energy-reduced based sandwich spreads, sugar based sandwich spreads, energy-reduced or with no added with or energy-reduced based sandwich spreads, sugar based sandwich spreads, energy-reduced or with no added with or energy-reduced based sandwich spreads, sugar with no added sugar Restrictions/exceptions Footnotes

only energy-reduced fruit or vegetable spreads and dried-fruit- dried-fruit- and and spreads spreads vegetable vegetable or or fruit fruit energy-reduced energy-reduced only only

(32) (32) only energy-reduced fruit or vegetable spreads and dried-fruit- and spreads or vegetable energy-reduced or spreads, fruit sandwich energy-reduced dried-fruit-based only only only energy-reduced fruit or vegetable spreads and dried-fruit- and spreads vegetable or fruit energy-reduced (51) (52) only only energy-reduced fruit or vegetable spreads and dried-fruit- and spreads vegetable or fruit energy-reduced only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 quantum satis quantum 200

10 50 quantum satis quantum quantum satis quantum 1 000 1 10 000 10 10 000 10 1 000 1 400 quantum satis quantum Name Mono- and diglycerides of fatty acids fatty of diglycerides gum gum and Xanthan chloride Gellan hydroxide Pectins polysiloxane Mono- Calcium K Sodium Dimethyl Acesulfame Aspartame DC salts and Ca Na and its acid Cyclamic Sucralose salts and Ca K Na, and its Saccharin Neohesperidine E 951 E 418 E 440 E 954 E 955 E 959 E 415 E 471 E 509 E 524 E 900 E 950 E 952 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

content of not more than 10 mg/kg or 10 mg/l

Period of application: From 29 November 2012 based sandwich spreads, energy-reduced or with no added with or energy-reduced based sandwich spreads, sugar with no added sugar with no added sugar

only dried-fruit-based sandwich spreads, energy-reduced or energy-reduced spreads, sandwich dried-fruit-based only Restrictions/exceptions Footnotes only energy-reduced fruit or vegetable spreads and dried-fruit- and spreads vegetable or fruit energy-reduced only

only energy-reduced or with no added sugar added no with or energy-reduced only (11)b (49) (50) (49) (11)b (60) only dried-fruit-based sandwich spreads, energy-reduced or energy-reduced spreads, sandwich dried-fruit-based only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

1 000 1

500 000 500 200

32 E 951 is not considered to be present (1): The additives may be added individually or in combination in or individually added be may additives (1): The (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Steviol glycosides aspartame-acesulfame Steviol of Neotame syrup Salt Polyglycitol E 961 E 960 E 964 E 962 E-number Category number

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Restrictions/exceptions

only processed nuts processed only only spreadable fats excluding butter excluding fats spreadable only Footnotes

(1), (4) (1), (1) (41) (46) (1) (41)

mg/kgappropriate) as 5

5 000 Maximum level (mg/l or (mg/l Maximum level O

200

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 equivalents (60): Expressed as steviol (46): As and acid the sum of carnosol carnosic (41): Expressed on fat basis (41): Expressed on fat (4): The maximum level is expressed as P as expressed is level maximum (4): The and polyphosphates Name Phosphoric acid — phosphates — di-, tri- di-, — BHA phosphates and — TBHQ acid Gallates, Phosphoric Additives Extracts of rosemary of Extracts Group I E 310-320 E 338-452 E 392 E-number Nut butters and nut spreads nut and butters Nut Category number 04.2.5.4

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content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions including pre-fried frozen en deep-frozen potatoes deep-frozen en frozen potato slices only potato dough and pre-fried pre-fried including Footnotes only dehydrated potatoes products potatoes dehydrated only only dehydrated potatoes products potatoes potatoes dehydrated dehydrated only only

only dried potato granules and flakes and granules potato dried only only prepacked processed potato products (1) (2) (1) (4) (1) (3) (3) (46) (1)

mg/kgappropriate) as 5

5 000 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

400 100 25

2 000 2 10 000 10 200

quantum satis quantum

is not considered to be present

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (4): The maximum level is expressed as P as expressed is level maximum (4): The (46): As and acid the sum of carnosol carnosic (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Phosphoric acid — phosphates — di-, tri- sorbates di-, sulphites — sulphites — — BHA acid — phosphates dioxide and Sorbic dioxide — Sulphur TBHQ Sulphur acid Gallates, Phosphoric Additives Curcumin rosemary of hemicellulose Extracts Soybean Group I E 310-320 E 100 E 200-203 E 220-228 E 426 E 220-228 E 392 E 338-452 E-number Processed potato products potato Processed Category number 04.2.6

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only energy-reduced or with no added sugar no added with or only energy-reduced Restrictions/exceptions Footnotes

only energy-reduced or with no added sugar added no with or only only energy-reduced agent agent only glazing glazing as as (*) (*)

mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 5 000 5 quantum satis quantum 10 000 10

5 000 5 10 000 10 70 000 70

70 000 70 5 000 5

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum of fatty acids of fatty Name

Carbonates Polyols Additives Citric acid esters of mono- and diglycerides and mono- of esters acid Citric Mono- and diglycerides of fatty acids gum) carbonate fatty (L(+)-) (acacia acid Calcium of acid Lecithins arabic Citric diglycerides Tartaric Gum phosphatides Glycerol and Pectins Ammonium polyricinoleate Mono- tristearate Polyglycerol Sorbitan Group I E 334 E 414 E 492 E 471 E 500-504 E 322 Group IV E 170 E 422 E 442 E 330 E 440 E 472c E 476 E-number Cocoa and Chocolate products as covered by Directive 2000/36/EC Directive by covered as products Chocolate and Cocoa Confectionery Category number 05.1 05

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only energy-reduced or with no added sugar added no with or energy-reduced only Restrictions/exceptions Footnotes only energy-reduced or with no added sugar added no sugars with added or no energy-reduced with only or energy-reduced only

as glazing agent only only only agent agent agent glazing glazing glazing as as as (*) (*) only energy-reduced or with no added sugar added no with or energy-reduced only only energy-reduced or with no added sugar sugar sugar added added added no no only no with with agent with or or glazing or energy-reduced energy-reduced as energy-reduced only (52) only (50) only (60) (49) (11)a only energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 500 quantum satis quantum

100 270 70 000 70 quantum satis quantum 500 500 70 000 70 50 2 000 2 800 65 quantum satis quantum Name Hydroxides Saccharin and its Na, K and Ca salts Ca yellow and and K oxide white wax Na, Magnesium wax Beeswax, Candelilla its K Carnauba Shellac and Acesulfame Aspartame Saccharin DC Sucralose Thaumatin glycosides aspartame-acesulfame Neohesperidine Steviol of Neotame Salt E 960 E 961 E 530 E 901 E 951 E 954 E 955 E 957 E 959 E 962 E 524-528 E 902 E 903 E 904 E 950 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

Period of application: From 29 November 2012 The under substances numbers listed E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, 413, E 414, E in used be not may 440 E and 425 418, E 417, E 415, E E jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi intended rigid mini-cups or mini-capsules, to be ingested in or mini-cups on the pressure by exerting bite single a mini-capsule to project the confectionery into the mouth; E dehy produce to used be not 417 may 415 E 412, E 410, E drated foods on intended ingestion. to rehydrate confectionery jelly used in be not E425 may

Restrictions/exceptions Footnotes

only energy-reduced or with no added sugar added no with or energy-reduced only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

200 000 200

E 951 (*) E 170, expressed as potassium without E 500-504, carbonates % on fat, dry matter, E 524-528 and E 530: 7 equivalents (60): Expressed as steviol (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace Name Additives Polyglycitol syrup Polyglycitol E 964 Group I E-number Other confectionery including breath freshening microsweets freshening breath including confectionery Other Category number 05.2

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from 1 August 2014 Period of application: until 31 July 2014 Period of application: from 1 August 2014 Period of application: from 1 August 2014 until 31 July 2014 added sugar no added sugar with or spreads, energy-reduced Period of application: until 31 July 2014 Restrictions/exceptions except candied fruit and vegetables and fruit candied except Footnotes except candied fruit and vegetables and application: fruit of vegetables candied Period and except fruit candied only

only starch-based confectionery energy-reduced or with no application: with sugar of or added Period energy-reduced (72) no confectionery with starch-based only only sandwich or fat-based only milk cocoa or dried fruit-based, only candied fruit and vegetables and fruit candied (72) (25) (25) only (72) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 300 300 200 200 quantum satis satis quantum quantum

quantum satis quantum satis quantum satis satis satis quantum quantum quantum Name Polyols Polyols Polyols Colours with combined maximum limit maximum limit combined maximum limit with combined maximum limit Colours with combined maximum Colours with combined Colours with Colours Colours at at Colours Colours Group IV Group IV Group III Group III Group IV Group II Group II Group III Group III E-number Category number

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nut- or of almond cocoa-based confectionery shape or host cm and typically consumed at shape, typically longer than 2 celebratory occasions, i.e. weddings, communion, etc. longer than 2 host of almond shape shape, typically or and cm typically consumed occasions, i.e. weddings, at celebratory communion, etc. nut- or of almond cocoa-based confectionery shape or host cm and typically consumed at shape, typically longer than 2 celebratory occasions, i.e. weddings, communion, etc. longer than 2 host of almond shape shape, typically or and cm typically consumed occasions, i.e. weddings, at celebratory communion, etc. energy-reduced or with no added sugar sugar Restrictions/exceptions Footnotes except candied fruit and vegetables; traditional sugar coated sugar confectionery traditional cocoa-based coated vegetables; or sugar and vegetables confectionery nut- traditional fruit and cocoa-based coated vegetables; candied fruit or sugar and vegetables except candied nut- traditional fruit and only coated only candied fruit sugar except candied traditional only only

only for crystallised fruit, energy-reduced or with no added no with or energy-reduced fruit, crystallised for only confectionery, only dried fruit-based cocoa-based or (61) (61) (61) (61) (61) (61) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 35 10 50

30 30 300 quantum satis satis quantum quantum Name Polyols Polyols Sunset Yellow FCF/Orange Yellow S Yellow S Yellow Yellow S Quinoline Yellow FCF/Orange Yellow Quinoline Yellow FCF/Orange Yellow Quinoline FCF/Orange Yellow Sunset Yellow Sunset Sunset E 104 E 110 Group IV E 104 E 110 E 104 E 110 Group IV E-number Category number

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nut- or of almond cocoa-based confectionery shape or host cm and typically consumed at shape, typically longer than 2 celebratory occasions, i.e. weddings, communion, etc. longer than 2 host of almond shape shape, typically or and cm typically consumed occasions, i.e. weddings, at celebratory communion, etc. of cakes and pastries Period of application: until 1 February 2014 Restrictions/exceptions except candied, crystallised or glacé fruit and vegetables and fruit glacé or crystallised candied, except only candied, crystallised or glacé fruit and vegetables and fruit glacé or crystallised candied, only Footnotes except candied fruit and vegetables; traditional sugar coated sugar confectionery traditional cocoa-based vegetables; or vegetables and nut- and fruit coated fruit candied sugar candied except traditional only only

only external coating of sugar confectionery for the decoration the for confectionery sugar confectionery of confectionery of coating of coating external coating external only external only only (1) (2) (5) (2) (2) (1) (1) (61) (61) (61) mg/kgappropriate) as 1 500 1 000 Maximum level (mg/l or (mg/l Maximum level 20 10 50

quantum satis quantum 30 quantum satis quantum quantum satis quantum benzoates; p-hydroxybenzoates benzoates Name Sorbic acid — sorbates; Benzoic acid — — acid acid Benzoic Benzoic sorbates; sorbates; — — acid acid Sorbic Sorbic Lycopene Ponceau 4R, Cochineal Red A A Red A Red Cochineal Red Cochineal 4R, Cochineal 4R, Ponceau 4R, Ponceau Ponceau Aluminium Silver Gold E 160d E 173 E 174 E 124 E 124 E 124 E 200-213 E 175 E 200-219 E-number Category number

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and citrus peel and citrus glucose syrup only) hard-coated confectionery products Period of application: From 25 June 2012 Restrictions/exceptions only sugar confectionery, except candied fruit candied except confectionery, fruit sugar candied only only Footnotes only candied, crystallised or glacé fruit, vegetables, angelica the vegetables, from fruit, over glacé (carry or confectionery crystallised syrup-based candied, glucose only only confectionery sugar only

only foods in tablet and coated tablet form tablet coated and tablet in foods only only cocoa-based confectionery cocoa-based only only jelly confectionery, except jelly mini-cups only sugar confectionery confectionery sugar sugar (4) only (1) confectionery only (1) sugar only Only for printing on personalised and/or promotional and/or personalised on printing (3) (4) (1) for Only (3) mg/kgappropriate) as 5 000 800 5 000 Maximum level (mg/l or (mg/l Maximum level 320 100 50 1 500 1 10 000 10

10 000 10

quantum satis quantum 1 000 1 1 000 1

and polyphosphates and polyphosphates lycerides Name Phosphoric acid — phosphates — di-, tri- tri- sulphites di-, sulphites di-, — — — — dioxide phosphates dioxide phosphates — Sulphur — Sulphur acid acid Phosphoric sucrog Phosphoric — Polysorbates acids fatty of esters Sucrose Fumaric acid rosins alginate Fumaric wood 2-diol hemicellulose of Propane-1, phosphatides Soybean esters Ammonium Glycerol Beta-cyclodextrin E 459 E 338-452 E 338-452 E 426 E 442 E 432-436 E 220-228 E 297 E 405 E 220-228 E 445 E 473-474 E-number Category number

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Period of application: until 31 January 2014 Period of application: from 1 February 2014 Period of application: from 1 February 2014 Period of application: until 31 January 2014 Restrictions/exceptions only candied, crystillized or glacé fruit and vegetables and fruit glacé or crystillized candied, only only candied cherries candied only Footnotes only sugar confectionery confectionery sugar sugar only only only only treatment treatment surface surface

(1) (1) only cocoa-based confectionery cocoa-based only only sugar confectionery confectionery confectionery sugar cocoa-based sugar only only only (1) (1) (1), (38) (38) (1), (1) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 5 000 5 2 000 2 5 000 5 quantum satis satis quantum quantum

200 200 5 000 5 10 000 10 5 000 5 Name Sorbitan esters Stearoyl-2-lactylates Sorbitan sulphates silicates Aluminium sulphates – silicates Aluminium dioxide – Silicon dioxide Silicon Polyglycerol esters of fatty acids acids fatty fatty of of esters polyricinoleate esters Polyglycerol Polyglycerol Propane-1,2-diol tristearate Sorbitan E 520-523 E 476 E 481-482 E 491-495 E 492 E 520-523 E 551-553 E 475 E 551-559 E 477 E-number Category number

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added sugar added sugar added sugar added sugar added sugar Restrictions/exceptions Footnotes

as glazing agent only only only agent agent agent glazing only glazing glazing as treatment as as surface only as glazing agent for sugar confectionery sugar for agent glazing as only energy-reduced or with no only fruit-based, cocoa or dried as glazing agent only agent glazing as energy-reduced or with no only fruit-based, cocoa or dried energy-reduced or with no only fruit-based, cocoa or dried energy-reduced or with no only fruit-based, cocoa or dried energy-reduced or with no only fruit-based, cocoa or dried mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 2 000 2 quantum satis quantum

10 quantum satis quantum quantum satis quantum 500 500 50 2 000 2 800 quantum satis quantum Name Beeswax, white and yellow salts and Ca polysiloxane white and Dimethyl wax Beeswax, wax K Candelilla Carnauba wax Na, Shellac poly-1-decene Microcrystalline K its Hydrogenated Acesulfame and Aspartame Saccharin Sucralose Thaumatin E 950 E 907 E 951 E 954 E 955 E 957 E 900 E 902 E 903 E 904 E 905 E 901 E-number Category number

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Period of application: From 29 November 2012 Period of application: From 29 November 2012 Period of application: From 29 November 2012 added sugar added sugar added sugar added sugar Restrictions/exceptions Footnotes energy-reduced or with no only fruit-based, cocoa or dried with no reduced or based, energy fruit only cocoa or dried

only cocoa based energy-reduced or with no added sugar added no sugar with added or no energy-reduced with based candy cocoa hard only only no added sugar only chewy candy with only energy-reduced tablet form confectionery form (60) tablet energy-reduced or with no only fruit-based, cocoa or dried (11)a energy-reduced only energy-reduced or with no only fruit-based, cocoa or dried mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500

100 200 000 000 200 000 800 990 270 500 65 Name Neohesperidine DC glycosides Neohesperidine aspartame-acesulfame Steviol of Neotame syrup Salt syrup Polyglycitol syrup Polyglycitol Polyglycitol K Acesulfame E 960 E 961 E 950 E 964 E 964 E 962 E 959 E 964 E-number Category number

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energy-reduced or with no added sugar energy-reduced or with no added sugar energy-reduced or with no added sugar energy-reduced or with no added sugar energy-reduced or with no added sugar energy-reduced or with no added sugar energy-reduced or with no added sugar energy-reduced or with no added sugar Restrictions/exceptions Footnotes only cocoa, milk, dried fruit or fat-based sandwich spreads, spreads, sandwich sandwich fat-based spreads, fat-based or sandwich or fruit based fruit dried fat dried milk, or milk, cocoa, fruit cocoa, only dried only milk, cocoa, only

only cocoa, milk, dried fruit or fat-based sandwich spreads, spreads, sandwich sandwich fat-based fat-based or or fruit fruit dried dried milk, milk, cocoa, cocoa, only only only cocoa, milk, dried fruit or fat-based sandwich spreads, sandwich fat-based confectionery or form fruit tablet dried energy-reduced milk, only cocoa, (51) (52) only (60) only cocoa, milk, dried fruit or fat-based sandwich spreads, spreads, sandwich sandwich fat-based confectionery fat-based or form or fruit tablet fruit dried energy-reduced dried milk, only milk, cocoa, cocoa, only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 200

50 330 1 000 1 1 000 1 200 400 15 32 Name Saccharin and its Na, K and Ca salts Ca and K Na, K Sucralose Neotame its Acesulfame Aspartame and Saccharin DC salts and Ca Na and its acid Cyclamic Sucralose Neohesperidine glycosides Steviol Neotame E 960 E 961 E 951 E 952 E 954 E 955 E 959 E 961 E 950 E 955 E-number Category number

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added sugar Period of application: From 29 November 2012 added sugar added sugar added sugar enhancer flavour as added sugar, added sugar energy-reduced or with no added sugar added sugar added sugar added sugar only cocoa, milk, dried fruit or fat-based sandwich spreads, sandwich fat-based or fruit dried milk, cocoa, only only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based only Restrictions/exceptions Footnotes only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based only

only starch based confectionery energy-reduced or with no with or energy-reduced confectionery based starch only only starch-based confectionery energy-reduced or with no no no with with with or or or energy-reduced energy-reduced energy-reduced confectionery confectionery confectionery (50) starch-based starch-based (49) (11)b starch-based only only only (50) (49) (11)a only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based (52) only only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based only mg/kgappropriate) as only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based only Maximum level (mg/l or (mg/l Maximum level 300 1 000 1 000 1

150 600 000 600 1 000 1 2 000 2 1 000 1 65 2 Name Saccharin and its Na, K and Ca salts Ca and K aspartame-acesulfame Na, of K its Salt Acesulfame and Aspartame Saccharin DC Sucralose aspartame-acesulfame Neohesperidine Neotame of Neotame Salt syrup Polyglycitol E 951 E 954 E 955 E 959 E 961 E 961 E 962 E 950 E 962 E 964 E-number Category number

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only confectionery with no added sugar added no with confectionery only Restrictions/exceptions Footnotes only confectionery with no added sugar added no sugar with added confectionery no sugar only with added confectionary no only with micro-sweets, breath-freshening only

only confectionery with no added sugar sugar added sugar sugar added no added added no with no no with confectionery with with confectionery only micro-sweets, micro-sweets, only breath-freshening breath-freshening only only (52) only confectionery with no added sugar added sugar no added with no confectionery with only confectionery (52) only (50) (60) (49) (11)a only confectionery with no added sugar sugar added added no no with with confectionery confectionery only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 000 3 500

100 350 500 500 2 50 1 000 1 000 6 1 000 1 32 Name Saccharin and its Na, K and Ca salts Ca and K Na, its K salts and Acesulfame Ca Aspartame Saccharin and DC Sucralose Thaumatin K glycosides Neohesperidine aspartame-acesulfame Na, Steviol of its K Neotame Salt and Acesulfame Aspartame Saccharin E 960 E 961 E 951 E 954 E 950 E 951 E 954 E 955 E 957 E 959 E 962 E 950 E-number Category number

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added sugar throat pastilles with no added throat pastilles sugar, as flavour enhancer added sugar added sugar added sugar only breath-freshening micro-sweets, with no added sugar added no with micro-sweets, breath-freshening only Restrictions/exceptions Footnotes only breath-freshening micro-sweets, with no added sugar added no with no micro-sweets, with breath-freshening pastilles only throat freshening flavoured strongly only

only breath-freshening micro-sweets, with no added sugar no no added with with no pastilles pastilles with throat throat micro-sweets, freshening freshening breath-freshening flavoured flavoured only (50) (60) strongly strongly (49) (11)a only only only breath-freshening micro-sweets, with no added sugar sugar added added no no with with micro-sweets, micro-sweets, breath-freshening breath-freshening only only (60) only strongly flavoured freshening throat pastilles with no with pastilles throat freshening flavoured strongly only mg/kgappropriate) as only breath-freshening micro-sweets and strongly flavoured strongly and micro-sweets breath-freshening only Maximum level (mg/l or (mg/l Maximum level 2 500 2

400 2 000 2 670 2 000 2 2 400 2 000 1 200 3 65 Name Neohesperidine DC Sucralose glycosides Neohesperidine aspartame-acesulfame Steviol Neotame of Neotame Salt Aspartame Sucralose glycosides Steviol Neotame E 960 E 961 E 960 E 961 E 962 E 959 E 961 E 951 E 955 E 955 E-number Category number

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y 2013 y for microsweets y for sulfame-K (E 950)

combination with E 950 or content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions Footnotes

only breath freshening microsweets in the form of films of form the in microsweets freshening breath only

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

quantum satis quantum shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 Februar apply from shall No 1333/2008 limit Regulation (EC) that of (g) 22 (1) Article purposes of the be 40 mg/kg. For shall E 951 is not considered to be present (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (25): The quantities of each of the colours E 122 (25): The quantities of each and E 155 may not exceed 50 mg/kg or mg/l (38): Expressed as aluminium equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III onl aluminium lakes 70 (72): the maximum limit mg/kg. rule, derogation all aluminium coming to this As a from for Maximum limit (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (4): The maximum level is expressed as P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 300 maximum (PHB), p-hydroxybenzoates 214-219: (5): E (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Pullulan E 1204 E-number Category number

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from 1 August 2014 until 31 July 2014 from 1 August 2014 until 31 July 2014 Restrictions/exceptions Period of application: of Period

Footnotes Period of application: application: of of Period Period

only with no added sugar application: added of no Period (73) with only (4) (1) (1) (2) (1) (25) (73) (25) (25) (1) (61) (61) (61) mg/kgappropriate) as quantum satis 1 500 Maximum level (mg/l or (mg/l Maximum level 300 300 10 400 10 quantum satis satis quantum quantum

30 2 000 2 quantum satis quantum satis 300

quantum satis quantum benzoates and polyphosphates Name

Sorbic acid — sorbates; Benzoic acid — acid tri- Benzoic di-, BHT sorbates; — and — phosphates BHA acid — TBHQ, Sorbic acid Gallates, Phosphoric Polyols Colours with combined maximum limit limit maximum maximum combined combined with with Colours Colours Colours at at Colours Colours Additives Lycopene Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau acid Fumaric Group II Group IV E 104 E 160d E 200-213 E 310-321 E 110 E 124 E 338-452 Group I E 297 Group III Group II Group III E-number Chewing gum Chewing Category number 05.3

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Restrictions/exceptions

Footnotes

surface treatment only only only only treatment treatment agent treatment surface surface glazing surface as (1) (1) (1) (1) (46) mg/kgappropriate) as 10 000 Maximum level (mg/l or (mg/l Maximum level 5 000 5 5 000 5 quantum satis quantum 5 000 5

100 200 2 000 2 quantum satis quantum quantum satis quantum quantum satis quantum 5 000 5 5 000 5 5 000 5 1 000 1

quantum satis quantum lycerides Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Polysorbates Sucrose esters Stearoyl-2-lactylates Sorbitan Talc Magnesium silicate Magnesium Extracts of rosemary acids alginate acids of fatty 2-diol fatty gum Extracts of Propane-1, of Karaya esters esters Polyglycerol Propane-1,2-diol dioxide silicate yellow Silicon Calcium and acetate polysiloxane white Zinc Dimethyl Beeswax, E 901 E 416 E 432-436 E 477 E 481-482 E 900 E 405 E 473-474 E 475 E 491-495 E 551 E 552 E 553a E 553b E 392 E 650 E-number Category number

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Restrictions/exceptions Footnotes as glazing agent only agent glazing as sugar added no only with added sugar or polyols, enhancer as flavour only with added sugar or polyols, enhancer as flavour only with added sugar or polyols, enhancer as flavour with only with added sugar or polyols, enhancer as flavour only with added sugar or polyols, enhancer as flavour only

as glazing agent only only agent agent only glazing glazing treatment as as surface only with no added sugar added no with only as glazing agent only sugar sugar sugar agent added added added glazing no no (47) no as with with (12) with only only (52) only only with no added sugar added no (12) (12) with only only with no added sugar added no with (12) only mg/kgappropriate) as (12) Maximum level (mg/l or (mg/l Maximum level 1 200 1 2 000 2

quantum satis quantum 150 400 quantum satis quantum 1 200 1 800 000 2 30 000 30 10 50 2 500 2 500 5 3 000 3 3 quantum satis quantum Name Carbamide Saccharin and its Na, K and Ca salts wax Ca wax Candelilla wax and Carnauba poly-1-decene Shellac Microcrystalline K K Hydrogenated DC Na, Acesulfame Aspartame Neohesperidine its K Thaumatin Neotame and Acesulfame Aspartame Saccharin DC Sucralose Thaumatin Neohesperidine E 951 E 959 E 957 E 961 E 950 E 907 E 950 E 951 E 954 E 955 E 957 E 959 E 902 E 903 E 904 E 905 E 927b E-number Category number

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portionally sulfame-K (E 950)

combination with E 950 or

Period of application: From 29 November 2012

only with no added sugar added no with only Restrictions/exceptions Footnotes only with no added sugar added no with only

Only with no added sugar added no with Only (11)a (49) (50) (49) (60) (11)a only with no added sugar added no with only

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

2 000 2 quantum satis quantum

200 000 200 3 300 3

250 E 951 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (25): The quantities of each of the colours E 122 (25): The quantities of each and E 155 may not exceed 50 mg/kg or mg/l (46): As and acid the sum of carnosol carnosic (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (12): If E 950, If E 951, E 957, E 959 and (12): E 961 used in are combination in chewing gum, for each is reduced pro the maximum level (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Glyceryl triacetate (triacetin) triacetate Glyceryl Salt of aspartame-acesulfame glycosides of Steviol syrup Neotame Salt Polyglycitol E 961 E 1518 E 962 E 960 E 964 E-number Category number

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n (EC) No 1333/2008 n (EC)

from 1 August 2014 Period of application: from 1 August 2014 until 31 July 2014 Period of application: until 31 July 2014 Restrictions/exceptions Footnotes only decorations, coatings and sauces, except fillings except sauces, application: and of coatings Period decorations, only

Period of application: of Period (73)

only decorations, coatings and sauces, except fillings except sauces, and coatings decorations, only (73) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 500

quantum satis satis quantum quantum

quantum satis quantum satis

that limit shall apply from 1 shall apply from that limit February 2013 (47): The maximum amount applies to all uses covered by (47): The maximum regulation, including amount the provisions this applies to all set out in Annex III (60): Expressed as steviol equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulatio Name Colours with combined maximum limit maximum limit combined maximum with combined Colours with Colours Colours at at Colours Colours Additives Group II Group I Group III Group II Group III E-number Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 category by covered fillings fruit-based except fillings, and coatings Decorations, Category number 05.4

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Period of application: until 31 July 2014 Period of application: from 1 August 2014 tionery Restrictions/exceptions only fillings only Footnotes only decorations, coatings and sauces, except fillings fillings except fillings fillings except sauces, only except sauces, and sauces, and coatings and coatings decorations, fillings coatings decorations, only fillings only decorations, only fillings only only only

only decorations, coatings and fillings with not added sugar added not with fillings and coatings decorations, sauces only only (25) (73) (25) (25) except red coating of hard-sugar coated chocolate confec chocolate coated hard-sugar coatings of and coating (61) decorations (61) red (61) (61) (61) (61) only except mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 300 300 35 35 55 55 20

50 50 30 quantum satis satis quantum quantum Name Polyols Polyols Colours with combined maximum limit maximum limit combined maximum with combined Colours with Colours Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Sunset Yellow FCF/Orange Yellow S S A Yellow A Yellow Red FCF/Orange Red Yellow FCF/Orange Yellow Cochineal Yellow Cochineal Quinoline Yellow Quinoline 4R, Sunset 4R, Sunset Ponceau Ponceau Group IV E 104 E 160b Group IV E 110 E 124 E 160d Group III Group III E 104 E 110 E 124 E-number Category number

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glucose syrup only) shakes and ice cream; similar products) similar cream; shakes and ice of cakes and pastries shakes and ice cream; similar products) similar cream; shakes and ice Restrictions/exceptions

only toppings (syrups for pancakes, flavoured syrups for milk Footnotes only glucose syrup-based confectionery (carry over from the from over (carry confectionery syrup-based glucose only only toppings (syrups for pancakes, flavoured syrups for milk

only external coating of sugar confectionery for the decoration the for confectionery sugar of chocolates chocolates coating of of external decoration decoration only only only (1) (2) (5) (2) (2) (1) (1) only red coating of hard-sugar coated chocolate confectionery chocolate coated hard-sugar of coating red only (3) (3) mg/kgappropriate) as 1 500 Maximum level (mg/l or (mg/l Maximum level

50 40

1 000 1 quantum satis quantum 200 quantum satis quantum quantum satis quantum benzoates; p-hydroxybenzoates Name Sorbic acid — sorbates; Benzoic acid — acid sorbates Benzoic — sorbates; acid — sulphites Sorbic acid — sulphites Sorbic dioxide — Sulphur dioxide Sulphur Lycopene Aluminium Silver Gold E 175 E 200-203 E 220-228 E 174 E 200-219 E 160d E 220-228 E 173 E-number Category number

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shakes and ice cream; similar products) similar cream; shakes and ice desserts desserts dessert Restrictions/exceptions

only sauces only only toppings (syrups for pancakes, flavoured syrups for milk Footnotes only fillings and toppings for fine bakery ware pastries bakery for fine fillings for fruit toppings only and fillings only

only cocoa-based confectionery icings cocoa-based Only only only jelly confectionery (other than jelly mini-cups) only fillings, toppings and coatings for fine bakery wares and and ware wares and wares bakery bakery wares bakery fine fine bakery fine for for fine for toppings coatings for coatings and and coatings and fillings toppings and toppings (4) (4) only fillings, toppings (1) fillings, (1) (1) only fillings only only (1) (3) (46) (41) mg/kgappropriate) as 5 000 3 000 Maximum level (mg/l or (mg/l Maximum level 10 000 10 100 1 500 000 1 5 10 000 10

2 000 2 10 000 10 100

1 000 500 1 2 1 000 1 5 000 5 2 500 2 and polyphosphates and polyphosphates Name Phosphoric acid — phosphates — di-, tri- tri- di-, sulphites di-, — — — phosphates dioxide phosphates — adipates Sulphur — acid — acid Phosphoric acid Phosphoric Adipic Polysorbates Fumaric acid arabic acid Fumaric rosemary gum Fumaric alginate alginate of modified 2-diol 2-diol Extracts acid gum Propane-1, Propane-1, succinic Karaya hemicellulose Octenyl gum Soybean phosphatides Cassia Ammonium E 426 E 297 E 405 E 442 E 432-436 E 297 E 338-452 E 416 E 355-357 E 220-228 E 338-452 E 392 E 423 E 427 E 405 E-number Category number

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Period of application: until 31 January 2014 Period of application: from 1 February 2014 Restrictions/exceptions Footnotes

surface treatment only only only treatment agent treatment surface glazing surface as only whipped dessert toppings other than cream than other toppings dessert confectionery whipped cocoa-based only only only cocoa-based confectionery cocoa-based only (1) (1)

mg/kgappropriate) as 5 000 Maximum level (mg/l or (mg/l Maximum level 5 000 000 5 30 2 000 2 5 000 5 quantum satis quantum quantum satis satis quantum quantum

10 5 000 5 10 000 10 5 000 5

lycerides Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Sucrose silicates esters Stearoyl-2-lactylates – silicates Sorbitan dioxide – Silicon dioxide Silicon Polyglycerol esters of fatty acids acids fatty acids fatty of fatty of esters of polyricinoleate esters Polyglycerol esters Polyglycerol Propane-1,2-diol Propane-1,2-diol tristearate Sorbitan yellow and polysiloxane white Dimethyl Beeswax, E 551-559 E 900 E 475 E 476 E 477 E 491-495 E 492 E 481-482 E 551-553 E 473-474 E 901 E 477 E-number Category number

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added sugar added sugar enhancer flavour as added sugar, chocolate added sugar added sugar added sugar added sugar Restrictions/exceptions Footnotes only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based only

as glazing agent only only agent agent glazing only glazing as treatment as surface only starch-based confectionery energy-reduced or with no no no with with with or or only or energy-reduced energy-reduced agent energy-reduced confectionery confectionery confectionery glazing starch-based starch-based starch-based as only only only as glazing agent only for small fine bakery wares, coated with coated wares, bakery fine small no for only with only agent or agent energy-reduced glazing glazing confectionery as as starch-based (52) only only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based only mg/kgappropriate) as only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based only Maximum level (mg/l or (mg/l Maximum level 300 2 000 2

quantum satis quantum 150 quantum satis quantum 500 200 1 000 1 2 000 2 1 000 1 65 2 quantum satis quantum Name Saccharin and its Na, K and Ca salts Ca and wax wax wax K Candelilla Carnauba Carnauba wax Na, poly-1-decene Shellac K Microcrystalline its Hydrogenated Acesulfame and Aspartame Saccharin DC Sucralose Neohesperidine Neotame Neotame E 904 E 907 E 951 E 954 E 955 E 959 E 961 E 961 E 902 E 903 E 903 E 905 E 950 E-number Category number

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added sugar added sugar added sugar added sugar added sugar only starch-based confectionery energy-reduced or with no with or energy-reduced confectionery starch-based only sugar added no with confectionery only Restrictions/exceptions Footnotes only confectionery with no added sugar added no sugar added with no confectionery with only confectionary only energy-reduced or with no only fruit-based, cocoa or dried

only confectionery with no added sugar sugar added added no no with with (50) confectionery (49) confectionery (11)a only only energy-reduced or with no only fruit-based, cocoa or dried only confectionery with no added sugar sugar added added no no with with confectionery confectionery only (52) (50) only (49) (60) (11)a (52) energy-reduced or with no only fruit-based, cocoa or dried energy-reduced or with no only fruit-based, cocoa or dried only confectionery with no added sugar sugar added added no no with with confectionery confectionery only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 500 1 000 1 500

100 330 500 500 50 1 000 1 000 2 1 000 1 800 32 Name Saccharin and its Na, K and Ca salts Ca and K aspartame-acesulfame Na, salts of its K Ca Salt and Acesulfame and Aspartame Saccharin DC Sucralose K Thaumatin glycosides aspartame-acesulfame Neohesperidine Na, Steviol of K its Neotame Salt Acesulfame and Aspartame Saccharin Sucralose E 960 E 961 E 950 E 951 E 954 E 955 E 962 E 951 E 954 E 955 E 957 E 959 E 962 E 950 E-number Category number

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added sugar added sugar added sugar added sugar added sugar energy-reduced or with no only fruit-based, cocoa or dried Restrictions/exceptions Footnotes with no reduced or based, energy fruit only cocoa or dried sauces only

(50) sauces (60) sauces (49) sauces energy-reduced or with no only fruit-based, cocoa or dried (11)a only only (52) only energy-reduced or with no only fruit-based, cocoa or dried sauces sauces energy-reduced or with no only fruit-based, cocoa or dried only only mg/kgappropriate) as only sauces as flavour enhancer flavour as sauces only Maximum level (mg/l or (mg/l Maximum level 160 500

100 50 270 350 50 350 450 65 12 2 Name Saccharin and its Na, K and Ca salts Ca DC and Thaumatin Neohesperidine glycosides K aspartame-acesulfame Steviol Na, of Neotame its Salt and Acesulfame-K Aspartame DC Saccharin Sucralose Neohesperidine Neotame Neotame E 960 E 961 E 959 E 962 E 950 E 957 E 951 E 954 E 955 E 959 E 961 E 961 E-number Category number

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sulfame-K (E 950) ion (EC) No 1333/ ion (EC)

combination with E 950 or content of not more than 10 mg/kg or 10 mg/l

only sauces only Restrictions/exceptions Footnotes

(11)b (49) (50) (49) (11)b

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

350

E 951 2008 that limit shall apply from 1 February 2013 1 February from apply shall limit 2008 that is not considered to be present (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (25): The quantities of each of the colours E 122 (25): The quantities of each and E 155 may not exceed 50 mg/kg or mg/l equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (73): Maximum for aluminium coming limit from all aluminium lakes 300 mg/kg. For the puroposes of 22 Article (1) (g) of Regulat (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (46): As and acid the sum of carnosol carnosic (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (4): The maximum level is expressed as P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The (41): Expressed on fat basis (41): Expressed on fat (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 300 maximum (PHB), p-hydroxybenzoates 214-219: (5): E (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Salt of aspartame-acesulfame of Salt E 962 E-number Category number

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content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions Only self raising flour raising self Only only self-raising flour self-raising only Footnotes only sago and pearl barley pearl and sago only

only rice only

(1) (4) (1) (4)(81) (1) (4) (1) (3)

mg/kgappropriate) as 5

2 500 20 000 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

15 000 15 30

quantum satis quantum quantum satis quantum

is not considered to be present

quantum satis quantum (1): The additives may be added individually or in combination in or individually added be may additives (1): The (81): The total amount (81): The total of phosphates E 338 shall not exceed the maximum level for - 452 (4): The maximum level is expressed as P as expressed is level maximum (4): The and polyphosphates and polyphosphates (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Magnesium dihydrogen diphosphate dihydrogen Magnesium Phosphoric acid — phosphates — di-, tri- sulphites tri- di-, — di-, — dioxide — phosphates Sulphur phosphates — — acid acid Phosphoric Phosphoric Talc

Ascorbic acid Ascorbic L-cysteine E 338-452 E 450 (ix) E 300 E 338-452 E 553b E 220-228 E 920 E-number Flours Whole, broken, or flaked grain flaked or broken, Whole, products and starches milled Flours and other Cereals and cereal products cereal and Cereals Category number 06.2 06.1 06.2.1 06

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content of not more than 10 mg/kg or 10 mg/l

processed cereal-based foods and baby foods processed cereal-based fruit-flavoured breakfast cereals energy-reduced or with no added sugar Restrictions/exceptions Footnotes only fruit-flavoured breakfast cereals breakfast fruit-flavoured cereals only breakfast fruit-flavoured only excluding starches in infant formulae, follow on formulae and formulae on follow formulae, infant in starches excluding

only breakfast cereals other than extruded, puffed and/or cereals puffed cereals cereals breakfast extruded, breakfast breakfast products, fruit-flavoured than fruit-flavoured fruit-flavoured cereal-based or other or or or and cereals and cereals and puffed breakfast puffed breakfast puffed extruded only extruded only extruded only only only (53) (53) only extruded puffed and or fruit-flavoured breakfast cereals breakfast fruit-flavoured or and puffed (3) extruded only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

quantum satis quantum

200 50 quantum satis quantum 25

200 quantum satis quantum quantum satis quantum satis quantum

quantum satis quantum is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum

Name Sulphur dioxide — sulphites — dioxide Sulphur Polyols

Colours at Colours Additives Additives Annatto, Bixin, Norbixin Bixin, Annatto, Paprika extract, capsanthin, capsorubin caramel capsanthin, Ammonia extract, Carotenes Paprika Cochineal, Carminic acid, Carmines acid, Carminic Cochineal, betanin Red, Beetroot Group IV E 150c E 220-228 Group II Group I E 120 Group I E 160a E 160b E 160c E 162 E-number Starches Breakfast cereals Breakfast Category number 06.3 06.2.2

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and containing at least 20 % bran, energy-reduced or with no 20 and least containing at added sugar % bran, energy reduced or with no and 20 containing at least added sugar and containing at least 20 % bran, energy-reduced or with no 20 and least containing at added sugar % bran, energy-reduced or with no 20 and least containing at added sugar and containing at least 20 % bran, energy-reduced or with no 20 and least containing at added sugar and containing at least 20 % bran, energy-reduced or with no 20 and least containing at added sugar % bran, energy-reduced or with no 20 and least containing at added sugar Restrictions/exceptions only pre-cooked cereals pre-cooked only

Footnotes only breakfast cereals with a fibre content of more than 15 %, 15 than %, more 15 of than cereals content more breakfast fibre of fruit-flavoured a content only with fibre cereals a breakfast with only cereals breakfast only

only granola-type breakfast cereal breakfast granola-type only only breakfast cereals with a fibre content of more than 15 %, %, 15 15 than than more more of of content content fibre fibre a a with with cereals cereals breakfast (4) breakfast (1) (1) only only only breakfast cereals with a fibre content of more than 15 %, 15 than more of content fibre a with cereals (13) (53) (1) breakfast (52) only (60) only breakfast cereals with a fibre content of more than 15 %, %, 15 15 than than more more of of content content fibre fibre a a with with cereals cereals breakfast breakfast only only mg/kgappropriate) as 5 000 Maximum level (mg/l or (mg/l Maximum level 100 10 000 10 200

5 000 5

50 330 1 200 1 200 1 000 1 400 32 and polyphosphates Name Phosphoric acid — phosphates — di-, tri- di-, — BHA phosphates and — TBHQ acid Gallates, Phosphoric Stearoyl-2-lactylates Saccharin and its Na, K and Ca salts Ca acids and fatty K of Anthocyanins Na, esters K its Polyglycerol Acesulfame and Aspartame Saccharin DC Sucralose glycosides Neohesperidine Steviol Neotame E 960 E 961 E 310-320 E 950 E 951 E 954 E 955 E 959 E 338-452 E 481-482 E 475 E 163 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

energy-reduced or with no added sugar Period of application: From 29 November 2012 and containing at least 20 % bran, energy-reduced or with no 20 and least containing at added sugar

only breakfast cereals with a fibre content of more than 15 %, 15 than more of content fibre a with cereals breakfast only Restrictions/exceptions

Footnotes

only breakfast cereals or cereal-based products, cereal-based or cereals breakfast only (11)b (49) (50) (49) (11)b

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

1 000 1

200 000 200

E 951 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (13): Maximum limit expressed on fat (13): Maximum limit (53): E 120, E 162 and E 163 may be added individually or in combination (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (4): The maximum level is expressed as P as expressed is level maximum (4): The (60): Expressed as steviol equivalents (60): Expressed as steviol Name Salt of aspartame-acesulfame of Salt syrup Polyglycitol E 962 E 964 E-number Category number

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only gluten free and/or pasta intended for hypoproteic diets in hypoproteic diets for intended pasta and/or free only gluten 2009/39/EC accordance with Directive Restrictions/exceptions Footnotes

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

quantum satis quantum satis quantum

quantum satis quantum satis quantum quantum satis quantum satis quantum quantum satis quantum satis quantum quantum satis quantum satis quantum quantum satis quantum satis quantum quantum satis quantum satis quantum

quantum satis quantum satis quantum

Name

Additives Mono- and diglycerides of fatty acids fatty acid of acid ascorbate (L(+)-) Lactic diglycerides Ascorbic acid acids Sodium acid Lecithins and Citric fatty Tartaric Mono- of Glucono-delta-lactone acid acid (L(+)-) ascorbate diglycerides Lactic acid Ascorbic acid Sodium and Lecithins Citric Tartaric Mono- Glucono-delta-lactone

E 270 Group I E 270 E 300 E 301 E 322 E 330 E 334 E 471 E 575 E 300 E 301 E 322 E 330 E 334 E 471 E 575 E-number Fresh pasta Fresh pasta pasta pre-cooked Dry Fresh Pasta Category number 06.4.2 06.4.3 06.4.1 06.4

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Period of application: From 25 2012 December Restrictions/exceptions only in fillings of stuffed dry pasta dry stuffed of fillings in only

Footnotes

(1) (2) (1) (1) (4) (1) (41) (46) (41)

mg/kgappropriate) as 2 000 Maximum level (mg/l or (mg/l Maximum level

quantum satis quantum

1 000 000 1 1

250

quantum satis

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (41): Expressed on fat basis (41): Expressed on fat (46): As and acid the sum of carnosol carnosic (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates

Name Sorbic acid — sorbates — sorbates acid — Sorbic acid Sorbic tri- di-, — phosphates — acid Phosphoric Colours at Colours

Additives Additives Additives Extracts of rosemary of Extracts Group I E 200-203 E 200-203 group II Group I group I E 338-452 E 392 E-number Fillings of stuffed pasta (ravioli and similar) and (ravioli pasta Gnocchi stuffed Potato of Fillings Noodles Category number 06.5 06.4.5 06.4.4

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retail sale Restrictions/exceptions

Footnotes

only prepackaged ready to eat oriental noodles intended for intended noodles oriental eat to ready prepackaged only (4)(81) (2) (1) only batters for coating for batters only only batters for coating coating for for batters batters (61) (61) (61) only only

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

500 35 2 000 2 55 quantum satis quantum 20

2 000 2 10 000 10 50 quantum satis 30

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (81): The total amount (81): The total of phosphates E 338 shall not exceed the maximum level for - 452 (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Magnesium dihydrogen diphosphate dihydrogen Magnesium Sorbic acid — sorbates — acid Sorbic Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives

Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Soybean hemicellulose S Soybean A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau E 104 E 160b E 450 (ix) E 110 E 124 Group II E 426 E 160d E 200-203 Group I Group III E-number Batters Category number 06.6

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polenta semmelknödelteig

Restrictions/exceptions

only only Footnotes only pre-cooked cereals pre-cooked only

(1) (4) (1) (4)(81) (1) (2) (1) (2) (1) (1) (2) (1) (1)

mg/kgappropriate) as 5

12 000 Maximum level (mg/l or (mg/l Maximum level O

12 000 12 200 quantum satis quantum

2 000 2 000 200 2 10

quantum satis

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (81): The total amount (81): The total of phosphates E 338 shall not exceed the maximum level for - 452 (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Magnesium dihydrogen diphosphate dihydrogen Magnesium Phosphoric acid — phosphates — di-, tri- di-, — sorbates phosphates — — acid acid Sorbic Phosphoric sorbates sorbates BHA — — and acid acid TBHQ Sorbic Sorbic Gallates, Colours at Colours Additives Dimethyl polysiloxane Dimethyl E 900 E 310-320 Group II E 200-203 Group I E 338-452 E 200-203 E 200-203 E 450 (ix) E-number Pre-cooked or processed cereals processed or Pre-cooked Category number 06.7

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for retail sale for retail except products in 7.1.1 and 7.1.2 prepacked bakery wares intended for retail sale and sale retail intended for prepacked bakery wares sale retail energy-reduced bread intended for polsebrod, boller prepacked and pitta, rolls and prepacked and dansk flutes Restrictions/exceptions only prepacked sliced bread and rye-bread, partially baked, partially bread rye-bread, bread rye and prepacked and bread baked bread sliced partially sliced prepacked bread, prepacked only bread energy-reduced only prepacked only only Footnotes only quick-cook rice quick-cook only

only quick-cook rice rice quick-cook quick-cook bread only only malt only only prepackaged ready to eat rice and rice products intended (2) (2) (6) (1) (6) (1) (6) (1) (1) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 3 000 000 3 000 2 1

2 000 2 10 000 10 4 000 4

quantum satis quantum diglycerides of fatty acids (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is

Name

Stearoyl-2-lactylates sorbates propionates — propionates — acid propionates — acid Sorbic — acid Propionic acid Propionic Propionic Caramels Additives Acetic acid esters of mono- and mono- of esters acid Acetic Mono- and diglycerides of fatty acids fatty of diglycerides hemicellulose and Soybean Mono- E 280-283 E 280-283 E 471 E 280-283 Group I E 150a-d E 426 E 200-203 E 472a E 481-482 E-number Bread and rolls and Bread Bakery wares Bakery Category number 07.1 07

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g good manufacturing

From 6 2013 February Restrictions/exceptions Only pizza dough (frozen or chilled) and ‘tortilla’ and chilled) or (frozen dough pizza Only only soda bread soda only

Footnotes except products in 7.1.1 and 7.1.2 and 7.1.1 in products except

Period of application: of Period (1) (4) (1) (4)(81) except products in 7.1.1 and 7.1.2 and 7.1.1 in products (1) except

mg/kgappropriate) as 5

20 000 Maximum level (mg/l or (mg/l Maximum level O

15 000 15

3 000 3

quantum satis quantum quantum satis quantum quantum satis quantum 4 000 4

quantum satis quantum practice (1): The additives may be added individually or in combination in or individually added be may additives (1): The (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process followin process fermentation the from resulting products fermented certain in present be may salts its and acid (6): Propionic (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Magnesium dihydrogen diphosphate dihydrogen Magnesium Phosphoric acid — phosphates — di-, tri- di-, — phosphates — acid Phosphoric Stearoyl-2-lactylates Stearyl tartrate Stearyl acid acetates Acetic acetates Potassium acetate Sodium Calcium E 450 (ix) E 261 E 481-482 E 262 E 483 E 338-452 E 260 E 263 E-number Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt leaven, or yeast water, flour, wheat ingredients: following the with solely prepared Bread Category number 07.1.1

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Restrictions/exceptions Footnotes

mg/kgappropriate) as quantum satis quantum satis quantum satis quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum

quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum diglycerides of fatty acids acids fatty of diglycerides mono- and mono- and diglycerides of fatty acids fatty of diglycerides mono- and diglycerides of fatty acids Name Tartaric acid esters of mono- and mono- of esters acid Tartaric Mono- and diacety tartaric acid esters of and esters mono- acid of esters tartaric acid diacety Acetic and Mono- Mixed acetic and tartaric acid esters of esters acid tartaric and acetic Mixed Fatty acid esters of ascorbic acid ascorbic of acids acid acid esters ascorbate fatty Lactic ascorbate Ascorbic acid Sodium of Calcium lactate Fatty diglycerides lactate Lecithins lactate Sodium and Potassium Calcium Mono- E 270 E 300 E 301 E 302 E 304 E 322 E 325 E 326 E 327 E 471 E 472a E 472d E 472e E 472f E-number Category number

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Friss búzakenyér, fehér és félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss félbarna kenyerek és búzakenyér, fehér Friss Period of application: From 6 2013 February Restrictions/exceptions Footnotes

only only only only only only only only only only

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum Name Acetic acid acid acetates Acetic ascorbic Potassium acids acetates of acetate acid fatty Sodium acid esters Calcium ascorbate Lactic ascorbate of Ascorbic acid Sodium Calcium lactate diglycerides Fatty lactate Lecithins lactate Sodium and Potassium Calcium Mono- E 263 E 270 E 300 E 302 E 304 E 322 E 326 E 327 E 471 E 261 E 262 E 260 E 301 E 325 E-number Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek félbarna és fehér búzakenyér, Friss français; courant Pain Category number 07.1.2

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until 31 July 2014 tionery) with a water activity of more than 0,65 from 1 August 2014 Restrictions/exceptions Period of application: of Period

only with a water activity of more than 0,65 than confec more flour of (including activity wares, water bakery a fine with prepacked only only Footnotes Period of application: of Period only cake mixes cake only

only energy-reduced or with no added sugar added no with or energy-reduced only (1) (4) (1) (4)(81) (1) (2) (6) (1) (1) (25) (76) (25) (25) (1) (46) (41) only dry biscuits dry only mg/kgappropriate) as 20 000 Maximum level (mg/l or (mg/l Maximum level 200 200 15 000 15 2 000 2 50 200 2 000 2 quantum satis quantum 10

2 000 2 200

quantum satis 25

quantum satis quantum and polyphosphates

Name Magnesium dihydrogen diphosphate dihydrogen Magnesium Phosphoric acid — phosphates — di-, tri- di-, sorbates sulphites propionates — — — BHA — phosphates acid dioxide and acid — Sorbic Sulphur TBHQ Propionic acid Gallates, Phosphoric Polyols Colours with combined maximum limit limit maximum maximum combined combined with with Colours Colours Colours at Colours Additives Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Extracts of rosemary alginate of 2-diol Extracts Propane-1, Group I Group II E 450 (ix) Group III Group IV E 392 E 160b E 405 E 280-283 E 220-228 E 160d E 200-203 Group III E 310-320 E 338-452 E-number Fine bakery wares bakery Fine Category number 07.2

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Period of application: until 31 January 2014 and spreading jelly or by jam together segments held encased by maximum limit a flavoured sugar paste (the applies only to the sponge of the cake) part Period of application: from 1 February 2014 wares coated with chocolate wares coated with chocolate Restrictions/exceptions Footnotes only sponge cakes produced from contrasting coloured wares contrasting sponge from and produced scones cakes sponge only only

bakery fine of products small only for agents glazing only as bakery fine of products small only for agents glazing only as only prepackaged fine bakery wares intended for retail sale retail for intended wares bakery fine prepackaged only (1) (1)

(1) (1) (38) (38) mg/kgappropriate) as 10 000 Maximum level (mg/l or (mg/l Maximum level 5 000 5 1 000 1 400 10 000 10 quantum satis quantum

10 000 10 5 000 5 quantum satis quantum 10 000 10 4 000 4 3 000 3

lycerides Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Polysorbates Sucrose esters Stearoyl-2-lactylates Sorbitan Polyglycerol esters of fatty acids acids fatty fatty hemicellulose of of Soybean esters acidic esters acidic Polyglycerol tartrate phosphate Propane-1,2-diol phosphate Stearyl aluminium yellow aluminium Sodium and Sodium white wax Beeswax, Candelilla E 481-482 E 491-495 E 477 E 473-474 E 475 E 483 E 541 E 901 E 902 E 432-436 E 541 E 426 E-number Category number

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wares coated with chocolate wares coated with chocolate Restrictions/exceptions Footnotes only cornets and wafers, for ice-cream, with no added sugar added no with ice-cream, for wafers, and paper cornets wafer only paper — wafer essoblaten — only essoblaten only

bakery fine of products small only for agents glazing only as only cornets and wafers, for ice-cream, with no added sugar added no with ice-cream, for paper wafers, paper wafer and wafer — cornets — essoblaten only essoblaten only only only cornets and wafers, for ice-cream, with no added sugar added no with ice-cream, for wafers, paper and wafer cornets — (52) only essoblaten bakery fine of products small only for agents glazing only as (52) only (60) only cornets and wafers, for ice-cream, with no added sugar sugar added added no no with with ice-cream, ice-cream, for for wafers, wafers, paper and and wafer cornets cornets — only only essoblaten only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 800 800

50 330 200 2 000 2 000 2 1 000 1 800 800 60 60 quantum satis quantum Name Saccharin and its Na, K and Ca salts Ca and salts K Ca Na, wax and its Carnauba K K Shellac and Acesulfame Na, DC Saccharin Sucralose its K Neohesperidine Neotame and Acesulfame Aspartame Saccharin glycosides Sucralose Steviol Neotame E 954 E 955 E 959 E 961 E 950 E 960 E 961 E 904 E 950 E 951 E 954 E 955 E 903 E-number Category number

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g good manufacturing

Period of application: From 29 November 2012 only essoblaten — wafer paper wafer — essoblaten only only fine bakery products for special nutritional uses nutritional special for products bakery fine only Restrictions/exceptions Footnotes only fine bakery products for special nutritional uses uses nutritional nutritional special special for for products products bakery bakery fine fine only only

only energy-reduced or with no added sugar added no with or energy-reduced only only fine bakery products for special nutritional uses uses nutritional nutritional special special for for products products bakery bakery (50) fine fine (49) (11)b only only (50) (51) (49) (11)a only fine bakery products for special nutritional uses uses nutritional nutritional special special for for products products bakery bakery fine fine (52) only only only fine bakery products for special nutritional uses nutritional special for products bakery fine only

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

1 600 1 170 1 000 1 000 1

150 300 000 300 1 000 1 1 700 1 700 55 practice (1): The additives may be added individually or in combination in or individually added be may additives (1): The (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process followin process fermentation the from resulting products fermented certain in present be may salts its and acid (6): Propionic (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Saccharin and its Na, K and Ca salts Ca and K aspartame-acesulfame Na, of K its Salt Acesulfame and Aspartame aspartame-acesulfame DC Saccharin Sucralose of salts and Ca Na and its acid Cyclamic Neohesperidine Neotame syrup Salt Polyglycitol E 964 E 950 E 962 E 951 E 952 E 954 E 955 E 959 E 961 E 962 E-number Category number

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minium lakes may sulfame-K (E 950)

combination with E 950 or

Restrictions/exceptions Footnotes

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

E 951 be used. the purposes 22 For (g) of Regulation of Article No (1) (EC) 1333/2008 apply shall from 1 that limit February 2013 (46): As and acid the sum of carnosol carnosic (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (25): The quantities of each of the colours E 122 (25): The quantities of each and E 155 may not exceed 50 mg/kg or mg/l (38): Expressed as aluminium equivalents (60): Expressed as steviol (76): 5 mg/kg. acid, carmines aluminium coming lakes of E 120 No for Maximum from cochineal, carminic other alu limit (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (41): Expressed on fat basis (41): Expressed on fat (81): The total amount (81): The total of phosphates E 338 shall not exceed the maximum level for - 452 (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels Name E-number Category number

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with a minimum cereal content of content cereal minimum a with with a minimum cereal content of content cereal minimum a with with a minimum cereal content of content cereal minimum a with with a minimum vegetable and/or with a minimum vegetable and/or with a minimum vegetable and/or

burger meat burger meat burger meat breakfast sausages breakfast breakfast sausages breakfast breakfast sausages breakfast

cereal content of 4 % mixed within the meat; In these % mixed within the meat; content of 4 cereal products, the meat is minced in such a way so that the fibre dispersed, completely so that tissue are muscle and fat giving those products their fat, makes an emulsion with the typical appearance cereal content of 4 % mixed within the meat; In these % mixed within the meat; content of 4 cereal products, the meat is minced in such a way so that the fibre dispersed, completely so that tissue are muscle and fat giving those products their fat, makes an emulsion with the typical appearance cereal content of 4 % mixed within the meat; In these % mixed within the meat; content of 4 cereal products, the meat is minced in such a way so that the fibre dispersed, completely so that tissue are muscle and fat giving those products their fat, makes an emulsion with the typical appearance 6 % and 6 % and 6 % and Restrictions/exceptions Footnotes

only for the purpose of health marking marking marking health health health of of of purpose purpose purpose the the the for for for only only only only only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

100

quantum satis quantum quantum satis quantum 25 quantum satis quantum quantum satis quantum

Name Caramels Allura Red AG FCF Carmines Red Blue acid, HT Allura Brilliant Carminic Brown AG Cochineal, Red Allura

E 120 E 133 E 155 E 129 E 129 E 150a-d E-number Meat preparations as defined by Regulation (EC) No 853/2004 No (EC) Regulation by defined as than meat preparations as by No Regulation other Unprocessed defined (EC) meat 853/2004 preparations Meat Unprocessed meat Unprocessed Meat Category number 08.1.1 08.1 08.1.2 08

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; Burger meat with a minimum meat ; Burger

and prepacked preparations of fresh minced meat minced fresh of preparations and prepacked meat minced fresh of preparations and prepacked meat minced fresh of preparations and prepacked meat minced fresh of preparations and prepacked meat minced fresh of preparations and prepacked meat minced fresh of preparations and prepacked meat minced fresh of preparations and prepacked breakfast sausages breakfast salsicha fresca, longaniza fresca, butifarra fresca gehakt gehakt gehakt gehakt gehakt gehakt gehakt vegetable and/or cereal content of 4 % mixed within the meat content of 4 vegetable and/or cereal Period of application: From 6 2013 February Restrictions/exceptions only only Footnotes

only prepacked preparations of fresh minced meat meat minced meat minced meat fresh minced fresh minced of fresh of fresh preparations of preparations of prepacked preparations prepacked preparations only prepacked only prepacked only only only only only only only only only (1) (3) (3) (1) (1) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 450 450

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum Name Sulphur dioxide — sulphites sulphites — — dioxide dioxide Sulphur Sulphur Potassium acetates Potassium acetates acid ascorbate Sodium ascorbate Ascorbic lactate Sodium lactate Calcium acid Sodium citrates Potassium citrates Citric citrates Sodium Potassium Calcium E 262 E 300 E 326 E 330 E 220-228 E 301 E 302 E 325 E 331 E 332 E 333 E 220-228 E 261 E-number Category number

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; in this product, the meat is minced in

content of not more than 10 mg/kg or 10 mg/l

breakfast sausages breakfast pasturmas pasturmas sobrasada such a way so that the muscle and fat tissue are completely are tissue fat and muscle the that way so such a giving fat, makes an emulsion with the fibre dispersed, so that appearance the product typical its Period of application: until 31 July 2014 Restrictions/exceptions only Footnotes

only surface treatment of sausages of treatment surface only only only (1) (4) (1) only sausages only only sausages only only

mg/kgappropriate) as 5

5 000 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

100

quantum satis quantum

quantum satis 20 quantum

is not considered to be present quantum satis quantum (4): The maximum level is expressed as P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum and polyphosphates

Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates — acid Phosphoric Additives Talc Sunset yellow FCF/Orange Yellow S Yellow Carmines FCF/Orange Curcumin acid, Curcumin yellow Riboflavins Carminic Sunset Cochineal, E 110 E 120 E 100 E 553b E 100 Group I E 338-452 E 101 E-number Non-heat-treated processed meat processed Non-heat-treated Processed meat Processed Category number 08.2.1 08.2

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pasturmas pasturmas chorizo sausage/salchichon chorizo chorizo sausage/salchichon chorizo Period of application: from 1 August 2014 Period of application: from 1 August 2014 Period of application: until 31 July 2014 Restrictions/exceptions Footnotes only sausages only only

only (66) sausages sausages only only (66) only only sausages sausages only only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 10 100 200 satis quantum satis quantum 50

quantum satis quantum 20 quantum satis quantum Name

Caramels Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Cochineal, Carminic acid, Carmines acid, Carmines Carminic Carmines acid, Carmines Cochineal, acid, A Carminic acid, Carminic Red Cochineal, Carminic Cochineal, Cochineal Cochineal, 4R, Ponceau betanin Red, Beetroot ______E 120 E 120 E 124 E 150a-d E 160a E 160c E 162 E 120 E 120 E-number Category number

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dried sausages sausages Restrictions/exceptions only meat with a fat content higher than 10 %, excluding dried excluding %, 10 than higher content fat a with meat only only dehydrated meat dehydrated only only surface treatment of dried meat products meat dried of treatment surface only Footnotes only meat with a fat content not higher than 10 %, excluding %, 10 than higher not content fat a sausages with dried meat only meat only dehydrated only only surface treatment of dried cured sausages cured dried of products products treatment preserved preserved surface and and only products products cured cured only only

(1) (2) (1) sausages of treatment surface (1) (4) (1) only cured meat products and preserved meat products products meat meat preserved preserved and and products products meat meat cured cured (7) (13) (7) only only (1) (9) (9) (46) (46) (41) (46) (46) mg/kgappropriate) as (8) 5 000 quantum satis Maximum level (mg/l or (mg/l Maximum level

200

100 15 150 150 500 500

500 500 1 150 150 quantum satis quantum benzoates; p-hydroxybenzoates and polyphosphates Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; — tri- acid di-, Sorbic BHA — and Nitrites phosphates Nitrates TBHQ — Gallates, acid Phosphoric Talc Natamycin acid erythorbate Erythorbic acid rosemary Sodium erythorbate rosemary Erythorbic of Sodium rosemary of Extracts rosemary of Extracts of Extracts Extracts E 392 E 251-252 E 315 E 316 E 310-320 E 392 E 316 E 338-452 E 249-250 E 392 E 235 E 315 E 553b E 200-219 E 392 E-number Category number

M2 M26 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 171 rposes of Article 22 Article rposes of

foie gras, foie gras entier, blocs de gras, foie Libamáj,

except libamáj egészben, libamáj tömbben Period of application: until 31 July 2014 Restrictions/exceptions Footnotes

only sausages, patés and terrines and patés sausages, only only sausages, pâtés and terrines and pâtés sausages, only

mg/kgappropriate) as as flavour enhancer only enhancer flavour as 5

Maximum level (mg/l or (mg/l Maximum level O

100

5 surface, not present mm at a depth of 5

2 20

(1) (g) of Regulation (1) (g) (EC) No 1333/2008 shall apply 1 from that limit February 2013 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (9): E 315 and E 316 authorised individually acid are or in combination, is expressed as erythorbic maximum limit (46): As and acid the sum of carnosol carnosic (41): Expressed on fat basis (41): Expressed on fat (13): Maximum limit expressed on fat (13): Maximum limit (8): mg/dm (7): Maximum amount that may be added during manufacturing during added be may that amount (7): Maximum (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the pu the For mg/kg. 1,5 carmines acid, carminic cochineal, 120 E of lakes aluminium from coming aluminium for limit (66): Maximum (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Additives Neohesperidine DC Neohesperidine Carmines acid, Carminic Curcumin Cochineal, E 120 E 100 Group I E 959 E-number Heat-treated processed meat processed Heat-treated Category number 08.2.2

M2 M7 M2 M7 ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 172

luncheon meat Period of application: from 1 August 2014 Restrictions/exceptions only surface treatment of dried meat products meat dried of pâté aspic treatment only only surface only aspic only Footnotes only sausages, patés and terrines and patés sausages, only

only sausages, pâtés and terrines terrines and and pâtés pâtés sausages, sausages, only only (2) (1) (1) (2) (2) (1) (1) (66) (2) (1) only sausages, pâtés and terrines terrines and and pâtés pâtés sausages, sausages, only only only mg/kgappropriate) as 1 000 quantum satis Maximum level (mg/l or (mg/l Maximum level 10 100 500

1 000 1 quantum satis quantum

25 20 quantum satis quantum p-hydroxybenzoates benzoates; p-hydroxybenzoates Sorbic acid — sorbates; Name Sorbic acid — sorbates — acid benzoates Sorbic — acid Sorbic acid — sorbates, Benzoic acid — Benzoic Caramels Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Cochineal, Carminic acid, Carmines acid, Carminic AG Cochineal, Red betanin Allura Red, Beetroot E 129 E 210-213 E 200-203 E 120 E 160a E 160c E 162 E 200-203; 214-219 E 200-219 E 150a-d E-number Category number

M7 M2 M23 M2 ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 173

foie gras, foie gras entier, blocs de gras, foie Libamáj, foie gras, foie gras entier, blocs de foie gras / Libamáj, foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj, libamáj egészben, libamáj tömbben dried sausages sausages libamáj egészben, libamáj tömbben libamáj egészben, libamáj tömbben libamáj egészben, libamáj tömbben Restrictions/exceptions only sterilised meat products (Fo > 3,00) > (Fo products meat sterilised only only meat with a fat content higher than 10 %, excluding dried excluding %, 10 than higher content fat a with meat only Except sterilised meat products (Fo > 3,00) > (Fo products meat sterilised Except except Footnotes only meat with a fat content not higher than 10 %, excluding %, 10 than higher not content fat a with meat sausages meat only dried dehydrated only Only only surface treatment of dried cured sausages cured products products dried meat meat of preserved preserved treatment and and surface products products only meat meat cured cured only only

only only (1) (4) (1) (7) (58) (59) (59) (58) (7) (7) (9) (9) only (46) (41) (46) (46) (46) mg/kgappropriate) as (8) 5 000 250 Maximum level (mg/l or (mg/l Maximum level

15 150 100 150 500

quantum satis quantum 500 quantum satis quantum 1 150 100 and polyphosphates tetra-acetate (Calcium disodium EDTA) Name Phosphoric acid — phosphates — di-, tri- di-, — Nitrites phosphates Nitrites — acid Phosphoric Natamycin acid ascorbate diamine Ascorbic acid erythorbate Sodium ethylene Erythorbic rosemary disodium Sodium rosemary of Calcium rosemary of rosemary Extracts of Extracts of Extracts Extracts E 249-250 E 392 E 235 E 301 E 315 E 385 E 300 E 316 E 338-452 E 392 E 392 E 249-250 E 392 E-number Category number

M23 M2 M2 M26 M2 ▼ ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 174

rposes of Article 22 Article rposes of

low-acid environment low-acid

000 to one cans in a spore

for foie gras, except foie gras entier,

foie gras, foie gras entier, blocs de gras, foie Libamáj,

libamáj egészben, libamáj tömbben blocs de foie gras, Libamáj, libamáj egészben, foie blocs de tömbben Restrictions/exceptions except Footnotes only minced and diced canned meat products meat canned diced and minced only

surface treatment of sausages only sausages of treatment surface

(1), (41) (1), (1)

mg/kgappropriate) as as flavour enhancer only, enhancer flavour as 5

5 000 Maximum level (mg/l or (mg/l Maximum level O

4 000 4 5 surface (not present at a depth mm) of 5

2 1 500 1

thousand cans) (1) (g) of Regulation (1) (g) (EC) No 1333/2008 shall apply 1 from that limit February 2013 quantum satis quantum (58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 load of one billion spores in each (58): bacterial of the °C (reduction 121 Fo-value 3 is equivalent to heating at minutes (9): E 315 and E 316 authorised individually acid are or in combination, is expressed as erythorbic maximum limit pu the For mg/kg. 1,5 carmines acid, carminic cochineal, 120 E of lakes aluminium from coming aluminium for limit (66): Maximum (8): mg/dm (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a to nitrates conversion of nitrites natural from products resulting meat in some heat-treated may be present Nitrates (59): (46): As and acid the sum of carnosol carnosic (41): Expressed on fat basis (41): Expressed on fat (7): Maximum amount that may be added during manufacturing during added be may that amount (7): Maximum (2): acid expressed as the free are applicable to the sum and The maximum the levels level is lycerides (1): The additives may be added individually or in combination in or individually added be may additives (1): The (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Sucrose Stearoyl-2-lactylates Talc Cassia gum Cassia DC Neohesperidine E 473-474 E 481-482 E 959 E 427 E 553b E-number Category number

M2 M23 M2 M7 ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 175

pasturmas pasturmas pasturmas pasturma

s s

Period of application: From 1 August 2014 Period of application: until 31 July 2014 Period of application: Until 31 July 2014 pasturma Period of application: until 31 July 2014 pasturma Period of application: from 1 August 2014 Restrictions/exceptions Footnotes only decorations and coatings except edible external coating of coating external edible except coatings and decorations casings only edible only

except edible external coating of coating external of of edible of casings coating coating except coating edible external external external only edible edible (78) edible only only only only decorations and coatings except edible external coating of coating external edible except coatings and decorations only (78) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 500 satis quantum satis quantum quantum satis quantum

quantum satis quantum

quantum satis quantum quantum satis quantum satis quantum

Name Colours with combined maximum limit maximum limit combined maximum limit with combined limit maximum Colours with maximum combined Colours combined with with Colours Colours Colours at Colours Additives Cochineal, Carminic acid, Carmines acid, Carminic Curcumin Riboflavins Cochineal, Group III E 100 E 120 Group II Group III Group III Group I Group III E 101 E-number meat for and decorations Casings and coatings Category number 08.2.3

M2 M7 M2 M7 ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 176

pasturma

0,6 pasturmas Period of application: from 1 August 2014 pasturmas pasturmas pasturmas Restrictions/exceptions only glazings for meat for glazings only products only (cooked, coatings of meat cured or dried) jelly Footnotes only decorations and coatings except edible external coating of of of coating coating coating external of external external edible coating edible edible except external except except coatings edible coatings coatings and only and and decorations decorations decorations only only casings only edible only

only collagen-based casings with water activity greater than greater activity water (78) with casings collagen-based only (1) (2) (4) (1) (1) only decorations and coatings except edible external coating of coating external edible except coatings and decorations only only edible casings (61) (61) edible (61) (62) only mg/kgappropriate) as 4 000 Maximum level (mg/l or (mg/l Maximum level 1 000 1 35 quantum satis quantum 55 20

quantum satis quantum

50 10 500 30 and polyphosphates Sorbic acid — sorbates; p-hydroxybenzoates sorbates; — acid Sorbic Name Phosphoric acid — phosphates — di-, tri- di-, sorbates — — phosphates acid — Sorbic acid Phosphoric Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Lycopene Cochineal, Carminic acid, Carmines acid, S A Carminic Yellow Red Cochineal, FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau Yellow Quinoline E 160b E 104 E 160d E 104 E 160d E 110 E 124 E 200-203 E 338-452 E 200-203; 214-219 E 120 E-number Category number

M7 M2 M6 M2 M6 M2 ▼ ▼ ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 177

: Meat is injected : Meat is poses of Article 22 Article poses of

s, salt and other components) and similar products similar and

Wiltshire bacon Wiltshire

with curing solution followed by immersion curing for 3 to 10 with curing solution followed by for immersion microbi includes also solution brine immersion days. The cultures ological starter Restrictions/exceptions only in natural casings for sausages for casings natural in only Footnotes only

(4) (80) (4) (39)

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

12 600 12 175 (1) (g) of Regulation (1) (g) (EC) No 1333/2008 shall apply 1 from that limit February 2013 (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III pur the For mg/kg. 10 carmines acid, carminic cochineal, 120 E of lakes aluminium from coming aluminium for limit (78): Maximum (80): Carry-over in the final product shall not exceed 250 product shall mg/kg in the final (80): Carry-over (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The (62): The total quantity of E 104 (62): The total for Group not exceed the maximum and III listed shall the colours in Group III Name Nitrites Sodium phosphates Sodium E 339 E 249-250 E-number cured Traditional products (Meat cured by immersion immersion in a and/or curing nitrate solution containing nitrites Traditionally cured meat products with specific provisions concerning nitrites and nitrates and nitrites concerning provisions specific with products meat cured Traditionally Category number 08.2.4 08.2.4.1

M34 M2 M2 M34 M2 M6 M7 M34 ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 178 : : : Meat is : Meat is injected : Meat is : Meat is injected : Meat is injected

and similar products and similar and similar products and similar

and similar products similar and and similar products and similar and similar products and similar : Immersion cured for at least 4 cured for at least days : Immersion and : Immersion cured for at least 4 cured for at least days : Immersion and

Wiltshire bacon Wiltshire ham Wiltshire cabeca e orelheira chispe, Entremeada, entrecosto, tongue cured Wiltshire ham Wiltshire cabeca e orelheira chispe, Entremeada, entrecosto, tongue cured poronliha/kallrökt renkött kylmâsavustettu with curing solution followed by immersion curing for 3 to 10 with curing solution followed by for immersion microbi includes also solution brine immersion days. The cultures ological starter with curing solution followed by immersion curing for 3 to 10 with curing solution followed by for immersion microbi includes also solution brine immersion days. The cultures ological starter with curing solution followed by immersion curing for 3 to 10 with curing solution followed by for immersion microbi includes also solution brine immersion days. The cultures ological starter fumado (salgados), toucinho Immersion cured for 3 to 5 days. Product is not heat-treated activity high water a and has pre-cooked Immersion cured for 3 to 5 days. Product is not heat-treated activity high water a and has (salgados), toucinho fumado (salgados), toucinho pre-cooked injected with curing solution followed by immersion curing. in 21 14 to days followed by maturation is Curing time 5 weeks 4 to cold-smoke for Restrictions/exceptions only only only only Footnotes only only only only

(39) (59) (39) (59) (39) (39) (59) (39) (39) (7) (39) (59) (39) (39) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

250 250 250 10 100 175 50 150 Name Nitrates Nitrites Nitrates Nitrites Nitrates Nitrites Nitrates Nitrites E 251-252 E 249-250 E 249-250 E 251-252 E 249-250 E 251-252 E 251-252 E 249-250 E-number Category number

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 179 : : : Meat is : Immersion : Immersion

low-acid environment low-acid and similar products and similar products and similar

and similar products similar and and similar products similar and

bacon, filet de bacon de bacon, filet kylmâsavustettu poronliha/kallrökt renkött kylmâsavustettu bacon de bacon, filet rohschinken, nassgepökelt rohschinken, nassgepökelt cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to typically for °C, matured 7 5 to days at 5 4 to for cured 40 hours °C, at 22 possibly smoked for 24 hrs at 20 to 25 °C °C. and 3 to 6 for weeks at 12 stored to 14 cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to typically for °C, matured 7 5 to days at 5 4 to for cured 40 hours °C, at 22 possibly smoked for 24 hrs at 20 to 25 °C °C and 3 to 6 for weeks at 12 stored to 14 injected with curing solution followed by immersion curing. in 21 14 to days followed by maturation is Curing time 5 weeks 4 to cold-smoke for meat of and weight shape depending the on Curing time pieces for approximately 2 days/kg followed by stabilisation/ maturation meat of and weight shape depending the on Curing time pieces for approximately 2 days/kg followed by stabilisation/ maturation Restrictions/exceptions only

Footnotes only only only only

(7) (40) (59) (7) (40) (7) (7) (39) (39) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

300 250 250 150 50 (40): Without added nitrites (39): Maximum at the end residual amount, the production residue level process (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a to nitrates conversion of nitrites natural from products resulting meat in some heat-treated may be present Nitrates (59): (7): Maximum added amount added (7): Maximum Name Nitrates Nitrites Nitrates Nitrites Nitrates E 249-250 E 251-252 E 249-250 E 251-252 E 251-252 E-number Category number

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 180

and and Dry curing : Dry curing : Dry curing : Dry curing

and other similar dried cured and other similar and similar products similar and and similar products and similar and similar products and similar and similar products and similar : Dry period curing with a stabilisation ates, salt and other components to the : Dry cured for 10 to 15 days followed by 15 days followed 10 to for Dry cured : : Dry cured for 10 to 15 days followed by 15 days followed 10 to for Dry cured :

: Dry cured for 3 days + 1 day/kg followed by a 1- by a 1 day/kg followed + 3 days for cured Dry : dry cured bacon dry ham cured dry cecina embuchado y curada, lomo curado, paleta jamon do lombo and paio da pa presunto presunto, jambon sec, jambon sel jambon sec, dry cured bacon dry cured ham cured dry do lombo and paio da pa presunto presunto,

followed by maturation for at least 4 days least at for followed by maturation 4 days least at for followed by maturation products and similar 10 days of at least and period of more than 45 a maturation days similar products period of a 30 period and a maturation to 45-day stabilisation 2 at least months products 45 period of and an ageing/ripening period week post-salting months 18 days to followed by maturation for at least 4 days least at for followed by maturation 4 days least at for followed by maturation similar products period of a 30 period and a maturation to 45-day stabilisation 2 at least month only Restrictions/exceptions only only only only Footnotes only only only

(39) (59) (39) (39) (59) (39) (59) (39) (39) (59) (59) (39) (40) (39) (39) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

250 250 250 250 250 175 100 100 Name Nitrites Nitrates Nitrites Nitrates Nitrates Nitrites Nitrates Nitrates surface of the meat followed by a period of stabilisation/maturation). of the meat surface E 251-252 E 249-250 E 249-250 E 251-252 E 251-252 E 249-250 E 251-252 E 251-252 E-number and/or nitr containing nitrites curing mixture of involves dry application process products. (Dry curing dry cured Traditional Category number 08.2.4.2

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 181 : :

and similar and similar

low-acid environment low-acid and similar products and similar and similar products and similar : Injection of curing solution : Injection included in a compound product or

: Dry curing and curing used immersion in combi : Dry curing and curing used immersion in combi

rohschinken, trockengepökelt trocken-/nasgepökelt rohschinken, rohschinken, trockengepökelt trocken-/nasgepökelt rohschinken, and brisket veal jellied Curing time depending on the shape and weight of meat of and weight shape depending the on Curing time by stabili 14 days followed 10 to approximately for pieces sation/maturation products Curing time depending on the shape and weight of meat of and weight shape depending the on Curing time by stabili 14 days followed 10 to approximately for pieces sation/maturation products 2 days, by cooking minimum of boiling in a followed, after hours water for up to 3 ration nation (without injection of curing solution). Curing time solution). curing of injection nation (without for pieces meat of weight and shape the depending on by stabilisation/matu 35 days followed 14 to approximately nation (without injection of curing solution). Curing time solution). curing of injection nation (without for pieces meat of weight and shape the depending on by stabilisation/matu 35 days followed 14 to approximately ration Restrictions/exceptions

only only Footnotes only only only

(39) (59) (39) (59) (39) (39) (39) (39) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

250 250 50 50 50 (40): Without added nitrites (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a to nitrates conversion of nitrites natural from products resulting meat in some heat-treated may be present Nitrates (59): (39): Maximum at the end residual amount, the production residue level process Name Nitrites Nitrates Nitrites Nitrates Nitrites where the curing solution is injected into the product prior to cooking) product the into is injected curing solution where the E 249-250 E 251-252 E 251-252 E 249-250 E 249-250 E-number is and/or nitrate and dry cured processes used in combination or where nitrite cured products. (Immersion traditionally Other Category number 08.2.4.3

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 182

: raw fermented : Product has a

low-acid environment low-acid

: Dried product : Dried cooked to : Injection of curing solution : Injection

: Maturation period of at least 30 days

ina, selský salám, turistický trvanlivý salám, trvanlivý salám, turistický ina, selský č and similar products similar and an, herkules, lovecký salám, an, herkules, lovecký dunjaská klobása, rohwürste (salami and kantwurst) rohwürste (salami jellied veal and brisket veal jellied Salchichon y chorizo traducionales de larga curacion chorizo traducionales de Salchichon y products and similar sec saucissons vyso č dried sausage without added nitrites. Product is fermented at dried sausage Product is fermented without added nitrites. °C or lower (10 to in the range of 18 temperatures to 22 12 °C) and then has a minimum ageing/ripening period of 3 1,7 than less of ratio water/protein a has weeks. Product poli paprikás minimum 4-week maturation period and a water/protein ratio water/protein period and a minimum 4-week maturation of less than 1,7 followed, after a minimum of 2 days, by cooking minimum of boiling in a followed, after hours water for up to 3 and similar products and similar 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to fermen 30-day three-stage tation process followed by smoking Restrictions/exceptions only only

only only Footnotes only

(40) (7) (59) (7) (7) (40) (59) (40) (7) (7) (40) (39) (59) (39) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

10 300 250 250 180

(40): Without added nitrites (39): Maximum at the end residual amount, the production residue level process (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a to nitrates conversion of nitrites natural from products resulting meat in some heat-treated may be present Nitrates (59): (7): Maximum added amount added (7): Maximum Name Nitrates Nitrates Nitrates Nitrites Nitrates E 251-252 E 251-252 E 251-252 E 251-252 E 249-250 E-number Unprocessed fish and fisheries products fisheries and fish Unprocessed Fish and fisheries products fisheries and Fish Category number 09 09.1

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 183

other than sweetening Restrictions/exceptions only frozen and deep-frozen fish fillets fish deep-frozen and frozen only Footnotes only frozen and deep-frozen fish with red skin only frozen and deep-frozen fish with red skin

only frozen and deep-frozen unprocessed fish for purposes for fish unprocessed deep-frozen and frozen only (9) (9) (4) (1)

mg/kgappropriate) as 5

5 000 Maximum level (mg/l or (mg/l Maximum level O

1 500 1

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 1 500 1 quantum satis quantum quantum satis quantum quantum satis quantum (1): The additives may be added individually or in combination in or individually added be may additives (1): The (9): E 315 and E 316 authorised individually acid are or in combination, is expressed as erythorbic maximum limit (4): The maximum level is expressed as P as expressed is level maximum (4): The and polyphosphates

Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates — acid Phosphoric Polyols Ascorbic acid ascorbate ascorbate Ascorbic acid Sodium erythorbate Calcium acid Erythorbic citrates Sodium citrates Citric citrates Sodium Potassium Calcium E 300 E 316 E 330 E 301 E 302 E 315 E 331 E 332 E 333 E 338-452 Group IV E-number Unprocessed fish Unprocessed Category number 09.1.1

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 184

cephalopods; crustaceans of the Penaeidae, Solenoceridae Penaeidae, the of cephalopods; crustaceans units 80 up to family and Aristaeidae molluscs and cephalopods; for purposes other than sweetening molluscs and cephalopods; purposes other for taeidae family between 80 and 120 units taeidae family over 120 units Restrictions/exceptions only crustaceans of the Penaeidae, Solenoceridae and Aris and Aris and crustaceans and Solenoceridae deep-frozen Solenoceridae Penaeidae, and Penaeidae, the frozen the of fresh, of only crustaceans crustaceans only only molluscs and crustaceans and deep-frozen only frozen Footnotes

only frozen and deep-frozen unprocessed crustaceans, unprocessed deep-frozen and frozen only (1) (4) (1) only frozen and deep-frozen crustaceans deep-frozen and frozen only (3) (10) (10) (3) (10) (3) (3) mg/kgappropriate) as 5 000 (75) Maximum level (mg/l or (mg/l Maximum level

150 200 300

quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum and polyphosphates tetra-acetate (Calcium disodium EDTA) Name Sulphur dioxide — sulphites sulphites — sulphites — dioxide — dioxide Sulphur tri- dioxide Sulphur di-, Sulphur — phosphates — acid Phosphoric Polyols Ascorbic acid ascorbate ascorbate Ascorbic acid Sodium citrates Calcium diamine citrates Citric citrates Sodium ethylene Potassium Calcium disodium Calcium E 220-228 E 385 E 300 Group IV E 220-228 E 301 E 302 E 330 E 331 E 332 E 333 E 338-452 E 220-228 E-number Unprocessed molluscs and crustaceans and molluscs Unprocessed Category number 09.1.2

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 185

Theragra chalcogramma

content of not more than 10 mg/kg or 10 mg/l

Pollachius virens Pollachius and Restrictions/exceptions Footnotes only in fresh, frozen or deep-frozen crustacean meat crustacean deep-frozen or frozen fresh, in paste only crustacean paste on and crustacean paste based paste and crustacean substitutes fish paste and salmon only fish paste in only fish only only

only fish paste and crustacean paste crustacean and paste fish only products and salmon substitutes and similar only surimi

(35) (35) products and salmon substitutes and similar only surimi (63) (35)

mg/kgappropriate) as (42) 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

500 200

100 quantum satis quantum

2 quantum satis quantum quantum satis 100 100

is not considered to be present (42): As a residue (4): The maximum level is expressed as P as expressed is level maximum (4): The (10): Maximum limits in edible parts in edible (10): Maximum limits (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name

Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives 4-Hexylresorcinol S Yellow Carmines FCF/Orange Curcumin Riboflavins acid, Yellow Tartrazine Carminic Sunset Cochineal, ______E 120 E 110 Group II E 102 E 100 E 101 Group I E 586 Group III E-number Processed fish and fishery products including molluscs and crustaceans and molluscs including products fishery and fish Processed Category number 09.2

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Theragra chalcogramma

Pollachius virens Pollachius and Restrictions/exceptions Footnotes only fish paste and crustacean paste on crustacean based and paste substitutes paste crustacean paste salmon fish and crustacean in only paste paste and paste only crustacean fish paste crustacean and only fish and paste only paste fish fish only only

only fish paste and crustacean paste paste paste crustacean crustacean paste paste crustacean paste and and paste crustacean paste crustacean and paste crustacean paste paste crustacean and crustacean and paste crustacean and fish fish and paste and paste fish and paste only only paste fish paste fish only paste fish fish only fish only fish only only only only (35) (63) (35) (35) (35) (35) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 200 quantum satis quantum 100

100 quantum satis quantum 100 quantum satis quantum quantum satis quantum

quantum satis quantum -carotenal (C 30) ′ quantum satis quantum quantum satis quantum 100 100 chlorophyllins Name

Caramels Lutein Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Beta-apo-8 Ponceau 4R, Cochineal Red A Red and Cochineal Carmoisine chlorophylls 4R, Azorubine, of Chlorophyllins Ponceau complexes PN S Chlorophylls, Copper Black Green carbon Brilliant betanin Vegetable Red, carbonate Beetroot Anthocyanins Calcium ______E 140 E 153 E 124 E 141 E 142 E 150a-d E 160a E 160c E 160e E 161b E 162 E 163 E 170 E 122 E 151 E-number Category number

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Restrictions/exceptions Footnotes only precooked crustacean crustacean precooked precooked crustacean only crustacean only precooked precooked crustacean only only precooked crustacean only crustacean precooked precooked only only

only fish paste and crustacean paste paste crustacean crustacean and and paste paste crustacean fish fish precooked only only crustacean only crustacean crustacean precooked precooked crustacean precooked only only precooked only only (36) (36) (36) (36) (36) (36) (36) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level 250 quantum satis quantum quantum satis quantum

250 250 quantum satis quantum quantum satis quantum 250

quantum satis quantum 250 250 quantum satis quantum 250 chlorophyllins Name

Caramels Iron oxides and hydroxides and dioxide oxides Carmines Titanium Iron acid, Curcumin and Riboflavins Tartrazine Carminic chlorophylls Carmoisine AG Cochineal, of Azorubine, Red Chlorophyllins complexes Allura PN S Chlorophylls, Copper Black Green carbon Brilliant Vegetable ______E 120 E 129 E 153 E 101 E 102 E 122 E 140 E 141 E 142 E 150a-d E 172 E 100 E 171 E 151 E-number Category number

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Restrictions/exceptions Footnotes only precooked crustacean crustacean precooked precooked only fish only smoked fish only smoked fish only smoked only

only precooked crustacean crustacean crustacean crustacean precooked crustacean precooked crustacean precooked precooked only fish precooked only precooked only only smoked only only fish only smoked only (36) (36) (37) (37) (37) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 100 250

quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum -carotenal (C 30) quantum satis quantum ′ 100 100 quantum satis quantum 250 chlorophyllins Name

Lutein Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Beta-apo-8 Brown HT betanin Brown Red, dioxide Beetroot Anthocyanins Carmines Titanium and Curcumin acid, chlorophylls Riboflavins Tartrazine Carminic of Cochineal, complexes Copper ______E 101 E 120 E 141 E 160a E 160c E 160e E 161b E 162 E 163 E 171 E 102 E 155 E 100 E-number Category number

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Crangon vulgaris and

Crangon crangon

taceans, molluscs, surimi and fish/crustacean paste; cooked taceans, molluscs, and surimi fish/crustacean crustaceans and molluscs smoked fish Restrictions/exceptions only semi-preserved fish and fisheries products including crus including products fisheries fish and dried molluscs fish salted, and aspic semi-preserved only crustaceans only cooked only Footnotes only smoked fish smoked only fish smoked fish only smoked only

only smoked fish fish fish smoked smoked smoked only only only (37) (1) (2) cooked (2) (1) (1) (2) only (1) (37) (37) (2) (1) only fish and crustacean paste, pre-cooked crustaceans, surimi, crustaceans, pre-cooked paste, crustacean fish substitute and smoked salmon fish only only only mg/kgappropriate) as 200 2 000 6 000 Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 100 quantum satis quantum 1 000 1 10

1 000 1 100 quantum satis quantum quantum satis quantum quantum satis quantum -carotenal (C 30) ′ quantum satis quantum 10 30 benzoates benzoates benzoates Name Sorbic acid — sorbates; Benzoic acid — — acid — acid Benzoic sorbates acid Benzoic sorbates; — Benzoic sorbates; — acid sorbates; — acid benzoates Sorbic — acid Sorbic — acid Sorbic acid Sorbic Benzoic Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Lycopene Paprika extract, capsanthin, capsorubin capsanthin, extract, Carotenes Paprika Beta-apo-8 Brilliant Black PN Black carbon hydroxides Brilliant Vegetable and dioxide oxides Titanium Iron Anthocyanins E 151 E 153 E 210-213 E 160a E 160b E 160c E 160e E 171 E 160d E 200-203 E 200-213 E 172 E 163 E 200-213 E 200-213 E 160d E-number Category number

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’ species family that have been have that family

Gadidae Gadidae taceans with a fat content not higher than 10 % content not taceans with a fat higher than 10 Aristaeidae family up to 80 units Aristaeidae family between 80 and 120 units Aristaeidae family over 120 units pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 taceans with a fat content higher than 10 % content higher than 10 taceans with a fat Restrictions/exceptions only fish and fishery products including molluscs and crus and molluscs including products fishery and fish only only salted fish of the of fish salted only only cooked crustaceans of the Penaeidae, Solenoceridae and and Solenoceridae Solenoceridae Penaeidae, and cephalopods Penaeidae, the Solenoceridae and the of Penaeidae, crustaceans of crustaceans the cooked crustaceans cooked of only cooked only crustaceans only cooked only Footnotes only fish and fishery products including molluscs and crus and molluscs including products fishery and fish only only dried salted fish of the ‘ the of products products fish fish fish salted semi-preserved semi-preserved dried and and only preserved preserved only only

(9) (9) (79) (4), only pickled herring and sprat and herring (10) (10) pickled (3) (10) (3) (3) (3) only (46) (41) (3) (10) (3) (46) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 50 135 180 200 270

15 150 1 500 1 1 500 1 5 000 5 500 Name Sulphur dioxide — sulphites sulphites — sulphites — dioxide sulphites — dioxide sulphites Sulphur — dioxide Sulphur — dioxide Sulphur dioxide Sulphur Sulphur Nitrates Erythorbic acid rosemary erythorbate rosemary Erythorbic of Sodium of Extracts Extracts Diphosphates E 251-252 E 220-228 E 315 E 392 E 450 E 220-228 E 316 E 220-228 E 220-228 E 220-228 E 392 E-number Category number

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family that have been have that family been have that family Gadidae Gadidae

pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 marinades of fish, crustaceans and molluscs marinades of fish, crustaceans and molluscs marinades of fish, crustaceans and molluscs marinades of fish, crustaceans and molluscs marinades of fish, crustaceans and molluscs Restrictions/exceptions only salted fish of the of the fish of salted fish only salted only Footnotes

(4), (79) (4), (79) (4), only of fish and preserves and sweet-sour semi-preserves only of fish and preserves and sweet-sour semi-preserves only of fish and preserves and sweet-sour semi-preserves only of fish and preserves and sweet-sour semi-preserves only of fish and preserves and sweet-sour semi-preserves mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 160

30 5 000 5 200 5 000 5 300 120 Name Saccharin and its Na, K and Ca salts Ca and Triphosphates K Polyphosphates Na, K its Acesulfame and Aspartame Saccharin DC Sucralose Neohesperidine E 452 E 950 E 951 E 954 E 955 E 959 E 451 E-number Category number

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content of not more than 10 mg/kg or 10 mg/l

marinades of fish, crustaceans and molluscs deep-frozen molluscs and crustaceans marinades of fish, crustaceans and molluscs marinades of fish, crustaceans and molluscs Restrictions/exceptions only fish and crustacean paste and in processed frozen and frozen products processed similar in and and surimi paste products; crustacean crustaceans and canned fish only only Footnotes only of fish and preserves and sweet-sour semi-preserves only sweet-sour preserves and semi preserves of fish and fish of preserves semi and preserves sweet-sour only

(1) (4) (4) (1) (1) (60) (11)a only of fish and preserves and sweet-sour semi-preserves and molluscs crustaceans only canned and bottled fish,

mg/kgappropriate) as 5

1 000 5 000 75 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

200

200 10 is not considered to be present (10): Maximum limits in edible parts in edible (10): Maximum limits (9): E 315 and E 316 authorised individually acid are or in combination, is expressed as erythorbic maximum limit (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates and polyphosphates tetra-acetate (Calcium disodium EDTA) (4): The maximum level is expressed as P as expressed is level maximum (4): The (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Phosphoric acid — phosphates — di-, tri- tri- di-, di-, — — phosphates phosphates — — acid acid Phosphoric Phosphoric Steviol glycosides aspartame-acesulfame Steviol diamine of Neotame ethylene Salt disodium Calcium E 960 E 338-452 E 961 E 962 E 338-452 E 385 E-number Category number

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only processed fish roe fish only processed

Restrictions/exceptions Footnotes except Sturgeons’ eggs (Caviar) eggs Sturgeons’ except

except Sturgeons’ eggs (Caviar) eggs Sturgeons’ except except Sturgeons’ eggs (Caviar) eggs Sturgeons’ except (61)

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 300

quantum satis quantum

200 quantum satis

(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (41): Expressed on fat basis (41): Expressed on fat equivalents (60): Expressed as steviol quantity of E 110, (63): The total E 124 for Group shall not exceed the maximum III and listed the colours in Group III (35): Maximum individually combination or for the of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b to the sum of E 450, (79): The maximum level applies E 451 and E 452 used individually or in a combination (46): As and acid the sum of carnosol carnosic (36): Maximum individually combination or for the of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b (37): Maximum individually combination or for the of E 100, E 102, E 120, E 151, E 160e Name Colours with combined maximum limit maximum combined with Colours Colours at Colours

Additives Quinoline Yellow Quinoline E 104 Group II Group I Group III E-number Fish roe Fish Category number 09.3

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Period of application: from 1 August 2014 Period of application: until 31 July 2014 Restrictions/exceptions only semi-preserved fish products including fish roe products roe fish including products fish semi-preserved only Footnotes except Sturgeons’ eggs (Caviar) eggs (Caviar) Sturgeons’ eggs (Caviar) except Sturgeons' eggs (Caviar) except Sturgeons’ (Caviar) eggs except eggs Sturgeons’ Sturgeons’ only only only preserved and semi-preserved fish products products fish fish semi-preserved semi-preserved and and preserved preserved only only

(1) (2) (1) (54) (54) (9) (9) (61) (61) except Sturgeons' eggs (Caviar) eggs (Caviar) Sturgeons' eggs except Sturgeons’ (68) except mg/kgappropriate) as 2 000 Maximum level (mg/l or (mg/l Maximum level 200 200 4 000 4

1 500 1 1 500 1 4 000 4 30 30 30 (2): acid expressed as the free are applicable to the sum and The maximum the levels level is benzoates (9): E 315 and E 316 authorised individually acid are or in combination, is expressed as erythorbic maximum limit (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; — acid Sorbic Lycopene Sunset Yellow FCF/Orange Yellow S Yellow FCF/Orange A Yellow Red Sunset Cochineal Amaranth Amaranth 4R, Ponceau (borax) acid tetraborate acid Boric erythorbate Sodium Erythorbic Sodium E 123 E 124 E 160d E 285 E 315 E 284 E 316 E 110 E 200-213 E 123 E-number Category number

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shells as provided in Regulation (EC) No 589/ provided Regulation (EC) in as shells shells as provided in Regulation (EC) No 589/ provided Regulation (EC) in as shells ’. For the purposes of Article 22 (1) (g) of Regulation (EC) (g) 22 ’. For the purposes Article (1) of Restrictions/exceptions Footnotes quantum satis

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

No 1333/2008 that limit shall apply from 1 February 2013 1 February apply from shall No 1333/2008 limit that No 1333/2008 that limit shall apply from 1 February 2013 1 February apply from shall No 1333/2008 limit that

(54): Expressed as boric acid (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (68): of E 123 10 aluminium lakes (g amaranth mg/kg. 22 (1) aluminium coming from For the purposes of Article for Maximum limit (77): Maximum limit for aluminium coming from all aluminium lakes ‘ all aluminium coming from for Maximum limit (77):

Name The Food colours listed in Annex II, part B 1 may be used for the decorative colouring for the stamping of egg of egg shells or B 1 may be used the decorative in Annex The Food part for colours listed II, The Food B colours listed in part 1 of this Annex colouring may be of egg the decorative used shells for Period of application: until 31 July 2014 2008. Period of application: until 31 July 2014 2008. (77) Period of application: from 1 August 2014 The Food colours listed in Annex II, part B 1 may be used for the decorative colouring for the stamping of egg of egg shells or B 1 may be used the decorative in Annex The Food part for colours listed II, The Food B colours listed in part 1 of this Annex colouring may be of egg the decorative used shells (77) for Period of application: from 1 August 2014 E-number Unprocessed eggs products Unprocessed egg and eggs Processed Eggs and egg products egg and Eggs Category number 10 10.2 10.1

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products Period of application: from 1 February 2014 products Period of application: until 31 January 2014 Restrictions/exceptions only egg white egg only only dehydrated and concentrated frozen and deep frozen egg frozen egg) deep whole and egg) or frozen whole yolk concentrated or (white, and yolk egg dehydrated (white, liquid only egg only liquid only Footnotes Liquid egg white for egg foams only foams egg for white egg Liquid

only dried egg white egg dried only only dehydrated and concentrated frozen and deep frozen egg frozen deep and frozen concentrated and dehydrated (4) (1) only (1) (2) (2) (1) (1) only pasteurised liquid egg (white, yolk or whole egg) whole or yolk (white, egg liquid pasteurised only (46) (1) (38) (1) (38) mg/kgappropriate) as 10 000 5 000 Maximum level (mg/l or (mg/l Maximum level 1 000 1

1 000 1 10 000 10 30 200 25

quantum satis quantum

6,25 benzoates and polyphosphates

Name Sorbic acid — sorbates; Benzoic acid — acid tri- Benzoic sorbates di-, sorbates; — — — acid phosphates acid Sorbic — Sorbic acid Phosphoric sulphates Aluminium Additives Triethyl citrate Triethyl Polyglycerol esters of fatty acids rosemary fatty Nisin of of hemicellulose Extracts esters Soybean Polyglycerol sulphate Aluminium E 520-523 E 426 E 1505 E 200-203 E 338-452 E 200-213 E 475 E 234 E 392 E 520 Group I E-number Category number

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Period of application: From 13 August 2012 Period of application: From 13 August 2012 Period of application: From 13 August 2012 ’. For the purposes of Article 22 (1) (g) of Regulation (EC) (g) 22 ’. For the purposes Article (1) of Restrictions/exceptions Footnotes quantum satis only sugars, except glucose syrup glucose except sugars, only

only on the surface of unpeeled boiled eggs boiled unpeeled of surface the on only only on the surface of unpeeled coloured boiled eggs eggs boiled boiled coloured coloured unpeeled unpeeled of of surface surface the the on on only only (3)

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

quantum satis quantum 3 600 3 quantum satis quantum No 1333/2008 that limit shall apply from 1 February 2013 1 February apply from shall No 1333/2008 limit that 5 400 5 (46): As and acid the sum of carnosol carnosic (1): The additives may be added individually or in combination in or individually added be may additives (1): The (77): Maximum limit for aluminium coming from all aluminium lakes ‘ all aluminium coming from for Maximum limit (77): (38): Expressed as aluminium (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Sulphur dioxide — sulphites — dioxide Sulphur Talc citrate Triethyl Carnauba wax Carnauba Shellac E 1505 E 553b E 903 E 904 E 220-228 E-number Sugars and syrups as defined by Directive 2001/111/EC Directive by defined as syrups and Sugars Sugars, syrups, honey and table-top sweeteners table-top and honey syrups, Sugars, Category number 11 11.1

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content of not more than 10 mg/kg or 10 mg/l

Period of application: until 31 January 2014 Period of application: from 1 February 2014 Period of application: until 31 January 2014 Period of application: from 1 February 2014 Restrictions/exceptions Footnotes only glucose syrup, whether or not dehydrated form form not tablet tablet or coated coated whether and foods and syrup, tablet powdered tablet glucose in dried foods in only foods only foods powdered foods only powdered dried only dried only only

(1) (1) (4) (1) (1) (3) (3)

mg/kgappropriate) as 5

10 000 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

20 40 quantum satis satis quantum 000 quantum 000 10 10

is not considered to be present

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (4): The maximum level is expressed as P as expressed is level maximum (4): The (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum and polyphosphates Name Phosphoric acid — phosphates — di-, tri- di-, — sulphites phosphates — — silicates dioxide acid silicates – Sulphur Phosphoric silicates – dioxide silicates – dioxide Silicon – dioxide Silicon dioxide Silicon Silicon sulphites — dioxide Sulphur Additives E 551-559 E 220-228 Group I E 338-452 E 551-553 E 551-553 E 220-228 E 551-559 E-number Other sugars and syrups and sugars Other Category number 11.2

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content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions only if the water content higher than 75 % 75 than higher content water the if only Footnotes

only treacle and molasses and treacle only

(1) (2) (1) (60) (3) mg/kgappropriate) as 500 Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

quantum satis quantum quantum satis quantum

quantum satis quantum 70

quantum satis quantum QS quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum benzoates; p-hydroxybenzoates

Name Sulphur dioxide — sulphites — dioxide Sulphur — acid Benzoic sorbates; — acid Sorbic Polyols Saccharin and its Na, K and Ca salts Ca and K Na, K its Acesulfame and Aspartame Saccharin DC Sucralose salts and Ca Na and its acid Cyclamic Thaumatin glycosides aspartame-acesulfame Neohesperidine Steviol of Neotame Salt E 960 E 961 Group IV E 220-228 E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 962 E 200-219 E-number Table-top sweeteners in liquid form liquid in sweeteners Table-top Honey as defined in Directive 2001/110/EC Directive in defined as sweeteners Honey Table-top Category number 11.4 11.4.1 11.3

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Restrictions/exceptions Footnotes

mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum Cellulose gum Name Microcrystalline Cellulose, Cellulose gel Cellulose Cellulose, Microcrystalline Gum arabic (acacia gum) gum acid citrates (acacia bean Citric gum Sodium Carrageenan arabic Locust gum Guar gum Tragacanth Gum Xanthan cellulose Gellan Glycerol cellulose, Pectins cellulose methyl methyl Hydroxypropyl Hydroxypropyl carboxy carbonates carbonates Sodium Ethyl methyl cellulose Sodium Potassium Glucono-delta-lactone E 463 E 500 E 330 E 331 E 407 E 410 E 412 E 413 E 414 E 415 E 418 E 422 E 440 E 464 E 465 E 501 E 575 E 460 (i) E 466 E-number Category number

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Restrictions/exceptions Footnotes

(60) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level quantum satis quantum

quantum satis quantum quantum satis quantum

quantum satis quantum QS

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (60): Expressed as steviol equivalents (60): Expressed as steviol Name Polyols Glycine and its sodium salt salts sodium Ca its and and K Glycine Na, K its Acesulfame and Aspartame Saccharin DC Sucralose salts and Ca Na and its acid Cyclamic Thaumatin glycosides Neohesperidine Steviol Neotame E 960 E 961 Group IV E 640 E 950 E 951 E 952 E 954 E 955 E 957 E 959 E-number Table-top sweeteners in powder form powder in sweeteners Table-top Category number 11.4.2

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Restrictions/exceptions Footnotes

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum Name Salt of aspartame-acesulfame of lactate acid Salt citrates Calcium tartrates gum Citric gum) phosphates Sodium Potassium bean (acacia Calcium gum Carrageenan Locust arabic Guar gum Tragacanth gum Gum Xanthan cellulose Gellan cellulose Pectins cellulose Cellulose methyl Methyl Hydroxypropyl Hydroxypropyl E 962 E 327 E 330 E 331 E 336 E 341 E 407 E 410 E 412 E 413 E 414 E 415 E 418 E 440 E 460 E 461 E 463 E 464 E-number Category number

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until 31 January 2014 from 1 February 2014 Restrictions/exceptions Footnotes Period of application: application: of of Period Period

(1) (1) mg/kgappropriate) as quantum satis 50 000 Maximum level (mg/l or (mg/l Maximum level quantum satis quantum 10 000 000 10 10

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum

(1): The additives may be added individually or in combination in or individually added be may additives (1): The Cellulose gum cellulose (60): Expressed as steviol equivalents (60): Expressed as steviol Name Silicon dioxide – silicates silicates – – dioxide dioxide Silicon Silicon Polyethylene glycol Polydextrose Polyethylene Sodium carboxy methyl cellulose, methyl methyl carboxy carboxy sodium Sodium carbonates salt carbonates Ethyl methyl cellulose Cross-linked Sodium sodium Potassium its gluconate gluconate gluconate Glucono-delta-lactone and Sodium Potassium Calcium Glycine E 468 E 551-559 E 575 E 500 E 551-553 E 465 E 501 E 576 E 577 E 578 E 640 E 1200 E 1521 E 466 E-number Category number

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Restrictions/exceptions Footnotes

(60) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum QS quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum Name Polyols Saccharin and its Na, K and Ca salts Ca and K Na, its K and Acesulfame Aspartame DC Saccharin Sucralose aspartame-acesulfame glycosides Thaumatin salts and Ca Na and its acid Cyclamic Neohesperidine gum) of Steviol (L(+)-) acid acid Neotame (acacia citrates Salt acid Malic tartrates Citric arabic Sodium Tartaric Potassium Gum Pectins E 960 E 961 Group IV E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 962 E 296 E 330 E 331 E 334 E 336 E 414 E 440 E-number Table-top sweeteners in tablets in sweeteners Table-top Category number 11.4.3

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until 31 January 2014 from 1 February 2014 Restrictions/exceptions Footnotes

application: application: of of Period Period

mg/kgappropriate) as quantum satis 50 000 quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis satis quantum quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum

fatty acids Cellulose gum cellulose Name Silicon dioxide – silicates silicates – – dioxide dioxide Silicon Silicon Powdered cellulose Powdered Microcrystalline Cellulose, Cellulose gel Cellulose Cellulose, Microcrystalline Magnesium salts of fatty acids fatty of salts Magnesium Sodium, potassium and calcium salts of salts calcium and potassium Sodium, Mono- and diglycerides of fatty acids cellulose Cellulose cellulose, cellulose cellulose fatty methyl methyl methyl Methyl Hydroxypropyl of carboxy Hydroxypropyl carboxy sodium diglycerides Sodium Ethyl methyl cellulose Cross-linked and carbonates carbonates Mono- Sodium Potassium E 460 (ii) E 468 E 551-559 E 470a E 551-553 E 460 E 461 E 463 E 464 E 465 E 470b E 471 E 500 E 501 E 460 (i) E 466 E-number Category number

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Restrictions/exceptions

Footnotes

(1) (4) (1) (1) (57) (1) mg/kgappropriate) as 10 000 Maximum level (mg/l or (mg/l Maximum level

quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 20 quantum satis quantum

and polyphosphates (60): Expressed as steviol equivalents (60): Expressed as steviol Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates — acid Phosphoric Ferrocyanides Polydextrose glycol Polyvinylpyrrolidone Polyvinylpolypyrrolidone Polyethylene Glycine and its sodium salt sodium gluconate its gluconate Glucono-delta-lactone gluconate Sodium and Potassium Calcium Glycine carbonate Calcium carbonates carbonates Sodium Magnesium

E 170 E 500 E 535-538 E 575 E 576 E 577 E 578 E 640 E 1200 E 1201 E 1202 E 1521 E 338-452 E 504 E-number Salt Salt and salt substitutes salt and Salt Salts, spices, soups, sauces, salads and protein products protein and salads sauces, soups, spices, Salts, Category number 12 12.1 12.1.1

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until 31 January 2014 from 1 February 2014 food category 01.7.2 food category Period of application: from 1 February 2014 Restrictions/exceptions

Footnotes cheese, ripened of treatment surface intended for salt Only for (38)

only sea-salt only

Period of application: application: of of Period Period (4) (1)

mg/kgappropriate) as 5

10 000 in cheese Maximum level (mg/l or (mg/l Maximum level O

20 mg/kg carry over carry mg/kg 20 10 000 000 10 10

quantum satis quantum

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (57): The maximum level is expressed as anhydrous is (57): The maximum level potassium ferrocyanide (4): The maximum level is expressed as P as expressed is level maximum (4): The and polyphosphates (38): Expressed as aluminium

Name Silicon dioxide – silicates silicates – – dioxide dioxide Silicon Silicon tri- di-, — phosphates — acid Phosphoric Additives Magnesium chloride oxide Magnesium silicate Magnesium aluminium Sodium E 551-559 E 338-452 Group I E 530 E 551-553 E 511 E 554 E-number Salt substitutes Salt Category number 12.1.2

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)

Cinnamomum ceylanicum

content of not more than 10 mg/kg or 10 mg/l

until 31 January 2014 from 1 February 2014 Restrictions/exceptions

Footnotes only cinnamon ( cinnamon only

only when dried dried when when only only Period of application: application: of of Period Period (3) (1) (57) (1)

mg/kgappropriate) as 5

quantum satis Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

150 quantum satis quantum 20 000 000 20 20

quantum satis quantum 20

quantum satis quantum is not considered to be present

(1): The additives may be added individually or in combination in or individually added be may additives (1): The fatty acids (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (57): The maximum level is expressed as anhydrous is (57): The maximum level potassium ferrocyanide (4): The maximum level is expressed as P as expressed is level maximum (4): The

Name Silicon dioxide – silicates silicates – – glutamates dioxide Ferrocyanides dioxide — Silicon Silicon acid Glutamic sulphites Ribonucleotides — dioxide Sulphur Sodium, potassium and calcium salts of salts calcium and potassium Sodium, Cellulose E 551-559 E 620-625 E 470a E 460 E 220-228 E 551-553 E 535-538 E 626-635 E-number Herbs and spices and Herbs Herbs, spices, seasonings spices, Herbs, Category number 12.2.1 12.2

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Period of application: from 1 August 2014 Period of application: from 1 August 2014 Period of application: until 31 July 2014 Period of application: until 31 July 2014 Restrictions/exceptions

Footnotes only seasonings, for example curry powder, tandoori powder, tandoori curry powder, tandoori example curry powder, for example curry seasonings, for example only seasonings, for only seasonings, only only citrus-juice-based seasonings citrus-juice-based only

only seasonings, for example curry powder, tandoori powder, curry example for seasonings, only (70) (1) (2) (1) only seasonings, for example curry powder, tandoori powder, curry example for seasonings, only (70) (3) (62) mg/kgappropriate) as 1 000 Maximum level (mg/l or (mg/l Maximum level 500 500

200 quantum satis satis quantum quantum

10 quantum satis quantum satis 50

benzoates Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; sulphites — — acid dioxide Sorbic Sulphur Colours with combined maximum limit limit maximum maximum combined combined with with Colours Colours Colours at at Colours Colours Additives Lycopene Quinoline Yellow Quinoline Group II E 104 E 160d Group I E 220-228 Group III E 200-213 Group II Group III E-number Seasonings and condiments and Seasonings Category number 12.2.2

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content of not more than 10 mg/kg or 10 mg/l

Period of application: until 31 January 2014 Period of application: from 1 February 2014 Restrictions/exceptions

Footnotes only seasoning seasoning only only

(1) (1) (1) (13) (46) (1) (41)

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

200 quantum satis quantum

30 000 000 30 30

200 quantum satis quantum is not considered to be present 2008 that limit shall apply from 1 February 2013 1 February from apply shall limit 2008 that (1): The additives may be added individually or in combination in or individually added be may additives (1): The (62): The total quantity of E 104 (62): The total for Group not exceed the maximum and III listed shall the colours in Group III (46): As and acid the sum of carnosol carnosic (13): Maximum limit expressed on fat (13): Maximum limit (41): Expressed on fat basis (41): Expressed on fat (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (70): aluminium lakes 120 aluminium coming Maximum for all from mg/kg. limit For the purposes 22 (g) of Regulati of Article (1) (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Gallates, TBHQ, BHA and BHT and BHA silicates TBHQ, silicates – Gallates, – dioxide glutamates dioxide Silicon — Silicon acid Glutamic Ribonucleotides Extracts of rosemary of Extracts E 551-559 E 620-625 E 392 E 551-553 E 310-321 E 626-635 E-number Category number

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content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions

Footnotes

only fermentation vinegar fermentation only mustard mustard Dijon Dijon excluding only

(1) (2) (1) (3) (3) (3) (61) (61) (61) mg/kgappropriate) as 1 000 Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

300 50

35 170 250 500 quantum satis quantum

10 quantum satis

quantum satis quantum quantum satis quantum is not considered to be present benzoates (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sulphur dioxide — sulphites — dioxide Sulphur — acid Benzoic sorbates; sulphites — sulphites — acid — dioxide Sorbic dioxide Sulphur Sulphur Polyols Colours with combined maximum limit maximum combined with Colours

Caramels

Colours at Colours Additives Additives Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau E 104 E 200-213 Group IV E 110 E 124 E 150a-d Group II Group I E 220-228 E 220-228 Group I E 220-228 Group III E-number Vinegars Mustard Category number 12.4 12.3

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sulfame-K (E 950)

combination with E 950 or

content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions

Footnotes

(41) (46) (41) (50) (52) (49) (11)b

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

320

350

100 50 350

350 140 12 E 951 is not considered to be present (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (1): The additives may be added individually or in combination in or individually added be may additives (1): The (41): Expressed on fat basis (41): Expressed on fat (46): As and acid the sum of carnosol carnosic (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Saccharin and its Na, K and Ca salts Ca and K rosemary Na, of its K Extracts and Acesulfame aspartame-acesulfame Aspartame DC Saccharin Sucralose of Neohesperidine Neotame Salt E 951 E 954 E 959 E 955 E 950 E 392 E 961 E 962 E-number Category number

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Restrictions/exceptions only dehydrated soups and broths and soups dehydrated only only liquid soups and broths (excluding canned) (excluding broths and soups liquid only Footnotes soups energy-reduced only only soups only

only dehydrated soups and broths and soups dehydrated (4) (1) only (1) (1) (1) (2) soups soups (13) (1) (1) energy-reduced energy-reduced only only (52) soups (46) energy-reduced only mg/kgappropriate) as 3 000 500 2 000 Maximum level (mg/l or (mg/l Maximum level 50 110 200 quantum satis quantum

10 50

110 5 000 5 1 000 1 2 500 2 110 quantum satis 20

benzoates and polyphosphates lycerides

Name Sorbic acid — sorbates; Benzoic acid — acid tri- Benzoic di-, sorbates; — BHA sucrog — phosphates and — acid — TBHQ acids Sorbic acid Gallates, fatty Phosphoric of esters Polysorbates Sucrose Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Lycopene Saccharin and its Na, K and Ca salts Ca and rosemary K acid of gum Na, Succinic Extracts Cassia polysiloxane its K Dimethyl and Acesulfame Aspartame Saccharin Sucralose E 392 Group I E 427 E 900 Group II E 951 E 954 E 955 E 473-474 E 363 Group III E 310-320 E 160d E 200-213 E 950 E 338-452 E 432-436 E-number Soups and broths and Soups Category number 12.5

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sulfame-K (E 950)

combination with E 950 or

only energy-reduced soups energy-reduced only Restrictions/exceptions Footnotes only energy-reduced soups energy-reduced only

(11)b (49) (50) (49) (11)b only energy-reduced soups energy-reduced only (60)

mg/kgappropriate) as only energy-reduced soups energy-reduced only 5

Maximum level (mg/l or (mg/l Maximum level O

110

50 40

5 E 951 (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (46): As and acid the sum of carnosol carnosic (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (13): Maximum limit expressed on fat (13): Maximum limit (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (60): Expressed as steviol equivalents (60): Expressed as steviol (1): The additives may be added individually or in combination in or individually added be may additives (1): The (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Additives

Neohesperidine DC glycosides aspartame-acesulfame Neohesperidine Steviol of Neotame Salt E 960 E 961 E 962 Group I E 959 E-number Sauces Category number 12.6

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tomato-based sauces Period of application: from 1 August 2014 tomato-based sauces tomato-based sauces Period of application: until 31 July 2014 Restrictions/exceptions only emulsified sauces with a fat content of less than 60 % 60 than less of content fat a with sauces emulsified only % or more content of 60 only sauces with a fat emulsified Footnotes including pickles, relishes, chutney and picalilli; excluding picalilli; and excluding chutney piccalilli; relishes, and piccalilli pickles, chutney including and relishes, pickles pickles, in including only

excluding tomato-based sauces tomato-based excluding (1) (2) (2) (1) (1) including pickles, relishes, chutney and picalilli; excluding picalilli; and chutney relishes, pickles, including (65) excluding tomato-based sauces tomato-based (64) (64) excluding mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 500 500 30 quantum satis quantum

2 000 000 2 1 20 quantum satis

50 quantum satis quantum Name Sorbic acid — sorbates sorbates — — acid acid Sorbic Sorbic Polyols Colours with combined maximum limit maximum limit combined maximum with combined Colours with Colours Colours at Colours Lycopene Sunset Yellow FCF/Orange Yellow S Yellow FCF/Orange Yellow Yellow Quinoline Sunset Group III Group IV E 104 E 160d E 110 E 200-203 Group II Group III E 200-203 E-number Category number

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non-emulsified sauces Restrictions/exceptions

only emulsified sauces with a fat content of less than 60 % % 60 60 than than less less of of content content fat fat a a with with sauces sauces emulsified emulsified only % or more; only content of 60 sauces with a fat emulsified only % or more content of 60 only sauces with a fat emulsified Footnotes only emulsified sauces emulsified only

only emulsified sauces sauces emulsified emulsified only only (1) (1) (2) (2) (2) (1) (1) (1) (4) (1) (1) (1) (2) (13) (1) (1) (46) (41) only emulsified sauces emulsified only mg/kgappropriate) as 5 000 75 1 000 2 000 10 000 Maximum level (mg/l or (mg/l Maximum level 10 000 10

1 000 1 500 200 8 000 8

30 000 30 100

5 000 5 10 000 10 2 500 2

benzoates benzoates and polyphosphates lycerides tetra-acetate (Calcium disodium EDTA) Name Sorbic acid — sorbates; Benzoic acid — — acid acid Benzoic Benzoic tri- sorbates; sorbates; di-, — benzoates — — benzoates acid BHA — acid phosphates — Sorbic and acid Sorbic — acid TBHQ Benzoic acid Benzoic Gallates, sucrog Phosphoric — acids fatty of esters Polysorbates Sucrose Octenyl succinic acid modified gum arabic diamine ethylene gum rosemary disodium alginate modified of gum Calcium 2-diol acid Extracts gum Cassia Propane-1, succinic Karaya hemicellulose Octenyl Soybean E 426 E 405 E 416 E 310-320 E 200-213 E 392 E 432-436 E 473-474 E 338-452 E 385 E 427 E 200-213 E 423 E 210-213 E 210-213 E-number Category number

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Restrictions/exceptions Footnotes except soy-bean sauce (fermented and non-fermented) non-fermented) and and (fermented (fermented sauce sauce soy-bean soy-bean except only

only emulsified sauces emulsified only

only dressings only (1) (52) (50) (60) (60) (49) (11)b

mg/kgappropriate) as only as flavour enhancer flavour as only 5

Maximum level (mg/l or (mg/l Maximum level O

160 350 4 000 4

50 120 175 5 000 5 350 350 450 12 2 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (41): Expressed on fat basis (41): Expressed on fat (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Sorbitan esters Sorbitan Saccharin and its Na, K and Ca salts Ca and K Na, polyricinoleate its K Polyglycerol and Acesulfame Aspartame DC Saccharin Sucralose glycosides Neohesperidine glycosides aspartame-acesulfame Steviol Steviol of Neotame Neotame Salt E 960 E 961 E 951 E 954 E 959 E 955 E 950 E 960 E 476 E 962 E 961 E 491-495 E-number Category number

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sulfame-K (E 950) uminium lakes may uminium lakes

combination with E 950 or Feinkostsalat Restrictions/exceptions

Footnotes

(1) (2) (1) only

mg/kgappropriate) as 1 500 Maximum level (mg/l or (mg/l Maximum level

quantum satis quantum

350

quantum satis

E 951 be used. the puroposes For 22 of Regulation No of Article (1) (g) (EC) 1333/2008 apply shall 1 from that limit February 2013 (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (64): The total quantity (64): The total of E 104 and E 110 and not for Group shall the colours in exceed the maximum Group III listed III (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (46): As and acid the sum of carnosol carnosic (13): Maximum limit expressed on fat (13): Maximum limit benzoates (60): Expressed as steviol equivalents (60): Expressed as steviol al other No mg/kg. 10 carmines acid, carminic cochineal, 120 E of lakes aluminium from coming aluminium for limit (65): Maximum Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; — acid Sorbic Colours at Colours Additives Acesulfame K Acesulfame Group II E 950 Group I E 200-213 E-number Salads and savoury-based sandwich spreads sandwich savoury-based and Salads Category number 12.7

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sulfame-K (E 950)

combination with E 950 or

Feinkostsalat Feinkostsalat Feinkostsalat Feinkostsalat Feinkostsalat Feinkostsalat

only Restrictions/exceptions Footnotes only

only dry yeast and yeast for baking for yeast and yeast dry only

(11)b (49) (50) only (52) only (49) (11)b only only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

160 350

50 quantum satis quantum

350

140 12 E 951

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits Name Sorbitan esters Sorbitan Additives Additives Saccharin and its Na, K and Ca salts Ca and K Na, its and aspartame-acesulfame Aspartame DC Saccharin Sucralose of Neohesperidine Neotame Salt Group I E 491-495 Group I E 954 E 955 E 959 E 961 E 962 E 951 E-number Protein products, excluding products covered in category 1.8 category in products covered yeast products and excluding Yeast products, Protein Category number 12.9 12.8

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cheese based on protein Restrictions/exceptions only analogues of meat, fish, crustaceans and cephalopods and cephalopods and crustaceans fish, meat, of analogues drinks only protein vegetable only Footnotes only meat and fish analogues based on vegetable proteins proteins vegetable proteins vegetable on vegetable on based on based analogues based analogues fish analogues fish and fish and meat and meat only meat only only only analogues of meat, fish, crustaceans and cephalopods and crustaceans fish, meat, of analogues gelatine only only

(1) (4) (1) (1) (2) (1) only meat and fish analogues based on vegetable proteins vegetable on based analogues fish and meat only (3) only meat and fish analogues based on vegetable proteins vegetable on based analogues fish and meat (61) (61) (61) only (3) mg/kgappropriate) as 20 000 Maximum level (mg/l or (mg/l Maximum level 100 20 10 200 50 quantum satis quantum

2 000 2

10 quantum satis

30 and polyphosphates Name Phosphoric acid — phosphates — di-, tri- sorbates di-, sulphites — — sulphites — acid phosphates — dioxide Sorbic — dioxide Sulphur acid Sulphur Phosphoric Colours with combined maximum limit maximum combined with Colours Colours at Colours Lycopene Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Yellow Cochineal Yellow Quinoline 4R, Sunset Ponceau E 104 E 160d E 338-452 E 220-228 E 220-228 Group II Group III E 110 E 124 E 200-203 E-number Category number

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in the Annexes to

content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions Footnotes

only L(+)-form only

mg/kgappropriate) as enhancer flavour only as products, protein only vegetable 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

quantum satis quantum is not considered to be present Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing may be used cultures milks, non-pathogenic acidified L(+)-lactic of Note: For the manufacture The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions consumption following manufacturers’ to foods for prepared ready refer of use indicated The maximum levels (4): The maximum level is expressed as P as expressed is level maximum (4): The Directive 2006/141/EC E 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 limits the with conformity in used be 1450 shall E and 410, E472c 340, E 338, E 333, E 332, E 331, E 330, E 325, E 307, E E (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (1): The additives may be added individually or in combination in or individually added be may additives (1): The (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Neohesperidine DC Neohesperidine acid Lactic INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES ALL TO INTRODUCTION PART, APPLIES E 270 E 959 E-number Infant formulae as defined by Directive 2006/141/EC Directive by defined as formulae Infant Foods for infants and young children young and infants for Foods Foods intended for particular nutritional uses as defined by Directive 2009/39/EC Directive by defined as uses nutritional particular for intended Foods Category number 13 13.1 13.1.1

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hydrolysed proteins, peptides or amino acids amino or peptides hydrolysed proteins, proteins Restrictions/exceptions

Footnotes only sold as liquid where the products contain partially contain products the powder where as liquid sold as when sold only only

only where the liquid product contains partially hydrolysed partially contains product liquid the (14) where (44) (43) (15) (4) (4) only (14) (14) (14) (16) (16) (16) (16) mg/kgappropriate) as 7 500 9 000 Maximum level (mg/l or (mg/l Maximum level 4 000 4

10 (4) (15) (4) 10 1 000 1 10 (43) 10 10 1 000 1 2 000 2

quantum satis quantum 1 000 1 1 000 1 of fatty acids of fatty acids of fatty Name L-ascorbyl palmitate L-ascorbyl Citric acid esters of mono- and diglycerides diglycerides and and mono- mono- of of esters esters acid acid Citric Citric Tocopherol-rich extract acids Tocopherol-rich Alpha-tocopherol Gamma-tocopherol fatty acid Delta-tocopherol citrates Lecithins citrates of Citric acid Sodium phosphates Potassium diglycerides phosphates Phosphoric gum Sodium and Potassium Guar Mono- E 307 E 308 E 309 E 322 E 330 E 332 E 338 E 472c E 339 E 340 E 412 E 304(i) E 331 E 472c E 306 E 471 E-number Category number

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for that foodstuff for for

1/EC, 2006/125/EC, 1999/ 1/EC, 2006/125/EC, 1999/

amino acids

Restrictions/exceptions Footnotes only products containing hydrolysed proteins, peptides or peptides proteins, hydrolysed containing products only

only L(+)-form only (14) (16) (16) (16) (16)

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

120

10 10 10 10 10

quantum satis quantum 21/EC 21/EC each of those substances is lowered with that relative part as is present of the other substances each of those together in that foodstuff substances is lowered with that relative Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing may be used cultures milks, non-pathogenic acidified L(+)-lactic of Note: For the manufacture (4): The maximum level is expressed as P as expressed is level maximum (4): The (43): 2006/14 E 331 in Directives set and authorised individually in combination E 332 the limits or and with are in conformity (15): 2006/14 E 339 in Directives set and authorised individually in combination E 340 the limits or and with are in conformity (16): E 306, E 307, E 308 and E 309 authorised individually or in combination are 2006/141/EC, 2006/125/EC, 1999/21/EC Directives in set limits the with conformity In (44): (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established maximum level the foodstuff, a added to 472c 322, 473 are 471, (14): substances E and E E E the than one of more If Name L-ascorbyl palmitate L-ascorbyl Sucrose esters of fatty acids fatty of esters Sucrose acid extract Lactic Tocopherol-rich Alpha-tocopherol Gamma-tocopherol Delta-tocopherol E 307 E 308 E 309 E 270 E 473 E 304(i) E 306 E-number Follow-on formulae as defined by Directive 2006/141/EC Directive by defined as formulae Follow-on Category number 13.1.2

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hydrolysed proteins, peptides or amino acids amino or peptides hydrolysed proteins, Restrictions/exceptions

Footnotes

only when sold as liquid where the products contain partially contain products the where powder liquid as as sold sold when when only only

(43) only acidified follow-on formulae (14) follow-on (43) (15) (4) acidified (17) (17) only (14) (14) (14) (17) mg/kgappropriate) as 7 500 9 000 Maximum level (mg/l or (mg/l Maximum level 4 000 4

(4) (15) (4) 1 000 1 quantum satis quantum 1 000 1 (4) (44) (4) 2 000 2

300 quantum satis quantum 1 000 1 1 000 1 5 000 5 of fatty acids of fatty acids of fatty Name Citric acid esters of mono- and diglycerides diglycerides and and mono- mono- of of esters esters acid acid Citric Citric Citric acid citrates Lecithins acids citrates Citric acid Sodium fatty phosphates Potassium gum phosphates Phosphoric of Sodium bean Potassium diglycerides gum Carrageenan Locust and Guar Pectins Mono- E 471 E 330 E 332 E 338 E 410 E 412 E 440 E 472c E 339 E 340 E 407 E 322 E 331 E 472c E-number Category number

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 225

for that foodstuff for for foodstuff for each of

1/EC, 2006/125/EC, 1999/ 1/EC, 2006/125/EC, 1999/

amino acids pH adjustment pH adjustment pH adjustment Period of application: From 6 2013 February

Restrictions/exceptions Footnotes only products containing hydrolysed proteins, peptides or peptides proteins, hydrolysed containing products only

only processed cereal-based foods and baby foods, only for for for only only only foods, foods, foods, baby baby baby and and and foods foods foods cereal-based cereal-based cereal-based processed processed processed only only only (14)

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

120

quantum satis quantum quantum satis quantum

quantum satis quantum those substances is lowered with that relative part as is present of the other substances part as is present together in that foodstuff those substances is lowered with that relative 21/EC each of those substances is lowered with that relative part as is present of the other substances each of those together in that foodstuff substances is lowered with that relative 21/EC (4): The maximum level is expressed as P as expressed is level maximum (4): The (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that (17): the substances E 407, than one for of E 410 established more and maximum If E 412 added level foodstuff, the to a is (15): 2006/14 E 339 in Directives set and authorised individually in combination E 340 the limits or and with are in conformity (16): E 306, E 307, E 308 and E 309 authorised individually or in combination are 2006/141/EC, 2006/125/EC, 1999/21/EC Directives in set limits the with conformity In (44): (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established maximum level the foodstuff, a added to 472c 322, 473 are 471, (14): substances E and E E E the than one of more If (43): 2006/14 E 331 in Directives set and authorised individually in combination E 332 the limits or and with are in conformity Name Sucrose esters of fatty acids fatty of esters Sucrose carbonate acid Calcium acetates Acetic Potassium E 170 E 260 E 473 E 261 E-number 2006/125/EC by Directive as and young defined foods and baby children infants foods for cereal-based Processed Category number 13.1.3

M2 M20 ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 226

rusks and baby foods rusks and baby foods rusks and baby foods rusks and baby foods rusks and baby foods rusks and baby foods pH adjustment pH adjustment only L(+)-form pH adjustment, only L(+)-form pH adjustment, Restrictions/exceptions Footnotes only fat-containing cereal-based foods including biscuits and and biscuits and biscuits including and biscuits including and foods biscuits including and foods biscuits cereal-based including foods biscuits cereal-based including fat-containing foods cereal-based including fat-containing foods only cereal-based fat-containing foods only cereal-based fat-containing only cereal-based fat-containing only fat-containing only only

only processed cereal-based foods and baby foods, only for for for only for only only foods, only foods, foods, baby foods, baby baby and baby and and foods and foods foods cereal-based foods cereal-based cereal-based processed cereal-based processed processed only processed only only only (18) (18) (18) (19) (19) (19) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

100 200 100 200 100 quantum satis quantum quantum satis quantum 200 quantum satis quantum quantum satis quantum Name L-ascorbyl palmitate L-ascorbyl Sodium acetates acetate Sodium acid Calcium acid Lactic acid Malic L-ascorbate L-ascorbic L-ascorbate Sodium Calcium extract Tocopherol-rich Alpha-tocopherol E 263 E 270 E 262 E 296 E 300 E 301 E 302 E 304(i) E 306 E 307 E-number Category number

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rusks and baby foods rusks and baby foods pH adjustment, L(+)-form only L(+)-form pH adjustment, only L(+)-form pH adjustment, only L(+)-form pH adjustment, pH adjustment pH adjustment pH adjustment pH adjustment Restrictions/exceptions Footnotes only fat-containing cereal-based foods including biscuits and and biscuits biscuits including including foods foods cereal-based cereal-based foods fat-containing fat-containing baby only only and rusks and biscuits only L(+)-form; only

only processed cereal-based foods and baby foods, only for for for only for only for only for foods, only for foods, only foods, only baby foods, only baby foods, baby foods, and baby foods, and baby and baby foods and baby foods and foods and cereal-based foods and cereal-based foods cereal-based foods processed cereal-based foods processed cereal-based processed cereal-based only processed cereal-based only processed only processed only processed only only only only biscuits and rusks, cereal-based foods, baby foods baby foods, cereal-based rusks, and biscuits only (42) (19) (19) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

5 000 5 100 quantum satis quantum quantum satis quantum 100 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 10 000 10 Name Gamma-tocopherol Delta-tocopherol lactate Lecithins lactate Sodium lactate Potassium acid Calcium citrates Citric citrates (L(+)-) Sodium citrates Potassium acid Calcium Tartaric E 325 E 331 E 332 E 333 E 334 E 308 E 326 E 327 E 330 E 309 E 322 E-number Category number

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pH adjustment Restrictions/exceptions only cereals cereals only cereals only only Footnotes only L(+)-form; only biscuits and rusks and baby foods foods baby baby and and rusks rusks and and biscuits biscuits only only rusks L(+)-form; L(+)-form; and only foods only biscuits foods puddings baby only puddings baby and puddings and L(+)-form; and puddings and deserts and foods only deserts and foods only deserts cereal-based only deserts cereal-based only processed only processed only only only processed cereal-based foods and baby foods, only for only foods, baby and foods cereal-based processed desserts only fruit-based in only

(21) (21) (42) (42) (20) (4) (20) (20) (4) (4) (4) (4) (42) (23) (23) (23) (23) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

1 000 1 1 000 000 1 1 1 000 1 5 000 5 500 10 000 10 500 5 000 5 500 5 000 5 1 000 1 500 10 000 10 Name Sodium tartrates tartrates acid Sodium Potassium phosphates Phosphoric phosphates phosphates Sodium phosphates Potassium tartrate Calcium acid Calcium alginate Calcium gum alginate Alginic alginate Sodium bean Potassium gum Calcium Locust Guar E 401 E 402 E 404 E 410 E 412 E 400 E 354 E 336 E 338 E 339 E 340 E 341 E 341 E 335 E-number Category number

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Restrictions/exceptions only biscuits and rusks and biscuits only Footnotes only processed cereal-based foods and baby foods foods baby foods baby and baby and foods and foods cereal-based foods cereal-based foods foods processed cereal-based foods foods processed baby cereal-based only foods processed baby cereal-based only foods, foods gluten-free cereal-based only foods, foods gluten-free cereal-based cereal-based only gluten-free cereal-based cereal-based only rusks, gluten-free only rusks, gluten-free and only and only biscuits biscuits only only

(21) (21) (21) (21) (21) (21) (21) (21) (4) (42) (4) (22) (22) mg/kgappropriate) as 5 000 Maximum level (mg/l or (mg/l Maximum level 5 000 5

10 000 10 000 20

20 000 20 10 000 10 000 20 5 000 5 20 000 20 10 000 10 000 20 diglycerides of fatty acids Name Acetic acid esters of mono- and mono- of esters acid Acetic Gum arabic (acacia gum) (acacia arabic gum gum Gum gum) acids Xanthan bean (acacia Pectin gum fatty Locust arabic Guar of gum Gum diglycerides Xanthan Pectin and Diphosphates Mono- E 415 E 440 E 410 E 412 E 414 E 415 E 440 E 450 E 472a E 414 E 471 E-number Category number

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 230

pH adjustment pH adjustment pH adjustment pH adjustment Restrictions/exceptions Footnotes only biscuits and rusks, cereal-based foods, baby foods foods baby baby foods, foods, cereal-based cereal-based rusks, rusks, and and biscuits biscuits only only rusks and biscuits only

only processed cereal-based foods and baby foods, only for for for for only only only only foods, foods, foods, foods, baby baby baby baby and agent and agent and agent and foods rising foods rising foods rising foods cereal-based as cereal-based as cereal-based as cereal-based processed only processed only processed only processed only only only only only processed cereal-based foods and baby foods foods baby baby and and foods foods cereal-based cereal-based processed processed only only only biscuits for infants and young children young and infants (22) cereals (22) for Dry biscuits only (42) only mg/kgappropriate) as 5 000 5 000 Maximum level (mg/l or (mg/l Maximum level

quantum satis quantum 50 000 50 5 000 5 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 50 000 50 2 000 2

1 000 1 of fatty acids of fatty diglycerides of fatty acids Name Lactic acid esters of mono- and mono- of esters acid Lactic starch phosphate Oxidized Monostarch Citric acid esters of mono- and diglycerides and mono- of esters acid Citric Sodium carbonates carbonates carbonates Sodium acid Potassium Ammonium hydroxide Hydrochloric hydroxide Sodium hydroxide Potassium dioxide Calcium Silicon Glucono-delta-lactone L-cysteine E 1404 E 575 E 1410 E 472c E 500 E 501 E 503 E 507 E 524 E 525 E 526 E 551 E 472b E 920 E-number Category number

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foods foods foods Restrictions/exceptions Footnotes only fruit — and vegetable based drinks, juices and baby baby and baby and juices and juices drinks, juices drinks, based drinks, based vegetable based vegetable and vegetable and — and — fruit — fruit only fruit only only

only low sugar fruit-based products fruit-based sugar low only only processed cereal-based foods and baby foods foods foods foods foods baby foods baby foods baby baby baby and baby and baby and and and foods and foods and foods foods foods cereal-based foods cereal-based foods cereal-based cereal-based cereal-based processed cereal-based processed cereal-based processed processed processed only processed only processed only only only only only (18) (18) (18)

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

50 000 50 50 000 50 50 000 50 50 000 50 50 000 50

50 000 50 300 300 50 000 50 quantum satis quantum 300 (18): E 300, E 301 and E 302 authorised individually or in combination, acid are levels expressed as ascorbic (4): The maximum level is expressed as P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Phosphated distarch phosphate phosphate phosphate succinate distarch adipate distarch Distarch octenyl starch Phosphated starch distarch Acetylated sodium Acetylated oxidised Acetylated Starch Acetylated Ascorbic acid ascorbate Ascorbic ascorbate Sodium citrates Calcium Calcium E 1413 E 1414 E 1420 E 1422 E 1450 E 1451 E 300 E 1412 E 301 E 302 E 333 E-number Category number

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Restrictions/exceptions

Footnotes

only L(+)-form only (43) (14) (43) (19) (19) (19) (19) (19) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

100 100 100

quantum satis quantum 100 100 2 000 2 quantum satis quantum quantum satis quantum

10 000 10 (23): E 400, E 401, E 402 and E 404 authorised individually or in combination are (19): E 304, E 306, E 307, E 308 and in combination E 309 authorised individually are are (42): As a residue (20): E 339, E 340 and E 341 authorised individually or in combination are (22): E 471, E 472a, E 472b and E 472c authorised individually or in combination are (21): E 410, E 412, E 414, E 415 and E 440 authorised individually are or in combination Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing may be used cultures milks, non-pathogenic acidified L(+)-lactic of Note: For the manufacture Name L-ascorbyl palmitate L-ascorbyl Lactic acid extract Lactic Tocopherol-rich Alpha-tocopherol Gamma-tocopherol acid Delta-tocopherol Lecithins citrates Citric citrates Sodium Potassium E 306 E 307 E 308 E 309 E 322 E 330 E 332 E 270 E 331 E 304(i) E-number Other foods for young children young for foods Other Category number 13.1.4

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hydrolysed proteins, peptides or amino acids amino or peptides hydrolysed proteins, amino acids Restrictions/exceptions

Footnotes

only when sold as liquid where the products contain partially contain products or the peptides where powder proteins, liquid as hydrolysed as sold containing sold when products when only in only only

only for pH adjustment pH for only (21) (21) (21) (21) (1) (4) (15) (15) (4) (4) (1) (1) (21) (14) (14) (14) (14) mg/kgappropriate) as 7 500 9 000 Maximum level (mg/l or (mg/l Maximum level 4 000 4 120 10 000 10

quantum satis quantum 1 000 1 quantum satis quantum 1 000 1 quantum satis quantum quantum satis quantum 10 000 10 (1) (4) (44) (4) (1) 10 000 10

300 10 000 10 5 000 5 of fatty acids of fatty acids of fatty Name Citric acid esters of mono- and diglycerides diglycerides and and mono- mono- of of esters esters acid acid Citric Citric Mono- and diglycerides of fatty acids acid gum) fatty phosphates gum Phosphoric phosphates (acacia of Sodium bean acids Potassium gum Carrageenan arabic diglycerides Locust gum fatty Guar Gum and Xanthan of Pectins Mono- esters carbonates carbonates Sucrose carbonates Sodium acid Potassium Ammonium Hydrochloric E 339 E 410 E 412 E 414 E 415 E 440 E 471 E 472c E 473 E 338 E 500 E 501 E 503 E 507 E 472c E 340 E 407 E-number Category number

M23 M2 ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 234

for that foodstuff for for 1/EC, 2006/125/EC and 1/EC, 2006/125/EC

1/EC, 2006/125/EC, 1999/

Restrictions/exceptions Footnotes

only for pH adjustment adjustment pH pH for for only only

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

50 000 50 50 000 50 50 000 50 50 000 50

50 000 50 quantum satis quantum 50 000 50 quantum satis quantum

50 000 50 50 000 50

1999/21/EC 21/EC each of those substances is lowered with that relative part as is present of the other substances each of those together in that foodstuff substances is lowered with that relative (43): E 331 and E 332 2006/14 authorised individually are or in combination set in Directives and with the limits in conformity (44): In conformity with the limits set in Directives 2006/141/EC, in Directives set 2006/125/EC the limits (44): In conformity with and 1999/21/EC (21): E 410, E 412, E 414, E 415 and E 440 authorised individually are or in combination (1): The additives may be added individually or in combination in or individually added be may additives (1): The (15): 2006/14 E 339 in Directives set and authorised individually in combination E 340 the limits or and with are in conformity (16): E 304, E 306, E 307, E 308 and in combination E 309 authorised individually are are (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established maximum level the foodstuff, a added to 472c 322, 473 are 471, (14): substances E and E E E the than one of more If (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Oxidized starch phosphate phosphate phosphate succinate phosphate Oxidized distarch adipate Monostarch distarch octenyl Distarch starch Phosphated distarch Acetylated sodium Acetylated Acetylated Starch Sodium hydroxide hydroxide Sodium Potassium E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 E 524 E 525 E 1404 E-number Category number

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lae for infants

gastro-oesophageal reflux acids amino or peptides hydrolysed proteins, young children who have cow’s milk intolerance or inborn or intolerance milk cow’s have who young children errors of metabolism adapted composition, required for metabolic disorders and disorders metabolic for adapted composition, required for general tube-feeding Restrictions/exceptions

only for pH adjustment pH for only Footnotes

From birth onwards in products for reduction of reduction for products in onwards birth From containing onwards in products liquid formulae From birth From four months onwards in special food products with products food special in onwards months (20) (20) (4) (20) four (4) (4) (1) (4) (1) (1) (1) From From 12 months onwards in specialised diets intended for intended diets specialised in onwards months 12 From mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

200

1 000 1 100 1 000 1 1 000 1 quantum satis quantum quantum satis quantum 10 000 10 1 000 1 quantum satis quantum 1 000 1 quantum satis quantum 10 000 10 Name L-ascorbyl palmitate L-ascorbyl Calcium carbonate citrates Calcium citrates citrates Sodium acid Potassium phosphates Calcium phosphates Phosphoric phosphates alginate Sodium alginate Potassium gum Calcium 2-diol Sodium bean Propane-1, gum Locust Guar E 331 E 412 E 405 The additives of categories 13.1.1 of categories and 13.1.2 The additives applicable are E 170 E 304(i) E 332 E 333 E 338 E 410 E 340 E 341 E 401 E 339 E-number Dietary foods for infants special medical purposes and special formulae for infants Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formu Category number 13.1.5.1 13.1.5

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 236

gastro-intestinal disorders metabolic disorders amino acids or peptides for use with patients who with have use with patients problems for or peptides impairment of the tract, protein gastrointestinal of metabolism mal-absorption or inborn errors proteins devoid of Restrictions/exceptions Footnotes

only as rising agent agent agent adjustment adjustment adjustment rising rising rising pH pH pH as as as for for for only only only only only only From birth onwards in products for the dietary management of management dietary the for products formulae in follow-on onwards and birth formulae From infant From birth onwards in products of used in case in only From birth onwards for use in products based on amino acids amino on based products those onwards onwards in particularly birth birth use diets, From From for specialised powder; liquid; onwards in as as birth onwards sold sold From birth when when From only only only products containing hydrolysed proteins, peptides and peptides proteins, hydrolysed containing products only mg/kgappropriate) as 10 000 7 500 9 000 Maximum level (mg/l or (mg/l Maximum level 5 000 5 20 000 20 120

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

1 200 1

10 000 10 of fatty acids of fatty acids of fatty Cellulose gum Name Starch sodium octenyl succinate octenyl sodium Starch Citric acid esters of mono- and diglycerides diglycerides and and mono- mono- of of esters esters acid acid Citric Citric Mono- and diglycerides of fatty acids fatty gum cellulose, of acids methyl Xanthan diglycerides carboxy Pectins fatty and Sodium of Mono- esters carbonates carbonates Sucrose acid Sodium hydroxide Potassium hydroxide Hydrochloric hydroxide Sodium Potassium Calcium E 472c E 471 E 466 E 473 E 440 E 501 E 507 E 524 E 415 E 500 E 472c E 525 E 526 E 1450 E-number Category number

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gastro-oesophageal reflux acids amino or peptides hydrolysed proteins, gastro-intestinal disorders metabolic disorders young children who have cow’s milk intolerance or inborn or intolerance milk cow’s have who young children errors of metabolism adapted composition, required for metabolic disorders and disorders metabolic for adapted composition, required for general tube-feeding who with have use with patients problems for or peptides impairment of the tract, protein gastrointestinal of metabolism mal-absorption or inborn errors proteins devoid of Restrictions/exceptions

Footnotes

From birth onwards in products for the dietary management of management of dietary reduction the for for products products in in onwards birth onwards From birth From containing onwards in products liquid formulae From birth From birth onwards in products of used in case From birth onwards for use in products based on amino acids amino with on products based food products those special in particularly in use diets, onwards for specialised months onwards in four onwards birth From birth From From From 12 months onwards in specialised diets intended for intended diets specialised in onwards months 12 From

mg/kgappropriate) as 5

10 000 Maximum level (mg/l or (mg/l Maximum level O

5 000 5 200

10 000 10 1 000 1

1 200 1 10 000 10 10 000 10 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (20): E 339, E 340 and E 341 authorised individually or in combination are (4): The maximum level is expressed as P as expressed is level maximum (4): The Cellulose gum Name Propane-1, 2-diol alginate alginate gum acids 2-diol Sodium bean fatty Propane-1, gum gum cellulose, Locust of Guar methyl Xanthan diglycerides carboxy Pectins and Sodium Mono- E 401 E 471 E 412 E 405 E 415 E 440 The additives of categories 13.1.2 of categories The additives and 13.1.3 except for E 270, applicable, E 333, are E 341 E 466 E 410 E-number Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC Directive in defined as purposes medical special for children young and babies for foods Dietary Category number 13.1.5.2

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amino acids Restrictions/exceptions

Footnotes

only when sold as powder; From birth onwards onwards birth birth From From powder; liquid; as as sold sold when when only only (2) (1) only products containing hydrolysed proteins, peptides and peptides proteins, hydrolysed containing products only (61) (61) (61) mg/kgappropriate) as 7 500 9 000 1 500 Maximum level (mg/l or (mg/l Maximum level 50 10 20 000 20 10 120 quantum satis quantum

quantum satis 30

quantum satis quantum of fatty acids of fatty acids of fatty benzoates Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic sorbates; — acid Sorbic Polyols Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Starch sodium octenyl succinate octenyl sodium Starch Lycopene Citric acid esters of mono- and diglycerides diglycerides and and mono- mono- of of esters esters acid acid Citric Citric Sucrose esters of fatty acids fatty of esters S Sucrose A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau E 104 E 160d Group I E 472c E 110 E 124 Group II E 473 E 472c E 1450 Group III Products in this category can also contain additives that are allowed in the corresponding in the food allowed categories are additives that can also contain category Products in this Group IV E 200-213 E-number Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) category food from products (excluding 1999/21/EC Directive in defined purposes medical special for foods Dietary Category number 13.2

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Restrictions/exceptions

Footnotes

only foods in tablet and coated tablet form tablet coated and tablet in foods only (1) (4) (1) (1) (1) (1) (1) (51) (52) mg/kgappropriate) as 5 000 5 000 Maximum level (mg/l or (mg/l Maximum level 400 200 1 000 1 5 000 5 1 200 1

2 000 2

5 000 5 450 1 000 1 1 000 1 400

quantum satis quantum and polyphosphates lycerides Name Phosphoric acid — phosphates — di-, tri- di-, — sucrog phosphates — — acids acid fatty Phosphoric of esters Polysorbates Sucrose esters Stearoyl-2-lactylates Sorbitan Propane-1, 2-diol alginate acids salts acids 2-diol fatty Ca fatty Propane-1, of and Agar of esters K esters Polyglycerol Na, Propane-1,2-diol K its Acesulfame and Aspartame Saccharin Sucralose salts and Ca Na and its acid Cyclamic E 951 E 406 E 477 E 481-482 E 952 E 954 E 955 E 473-474 E 475 E 491-495 E 950 E 405 E 338-452 E 432-436 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

Restrictions/exceptions Footnotes

(11)a (49) (50) (49) (60) (11)a

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

450

100 330

32 E 951 (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (1): The additives may be added individually or in combination in or individually added be may additives (1): The (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (60): Expressed as steviol equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Neohesperidine DC glycosides aspartame-acesulfame Neohesperidine Steviol of Neotame Salt E 960 E 961 E 959 E 962 E-number Category number

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the total daily diet) the total Restrictions/exceptions

Footnotes

(1) (2) (4) (1) (1) (1) (1) (61) (61) (61) mg/kgappropriate) as 5 000 1 500 5 000 Maximum level (mg/l or (mg/l Maximum level 50 10 5 000 5 10 1 200 1 quantum satis quantum

10 1 000 1 quantum satis 30

quantum satis quantum benzoates and polyphosphates lycerides Name Sorbic acid — sorbates; Benzoic acid — tri- acid di-, Benzoic sucrog — sorbates; — phosphates — acids — acid fatty acid Sorbic of Phosphoric esters Polysorbates Sucrose Polyols Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Lycopene Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline acids Sunset Ponceau alginate fatty 2-diol of Propane-1, esters Polyglycerol E 104 E 160d E 432-436 E 110 E 124 E 473-474 E 475 Group II E 338-452 E 405 Group I Group III Group IV E 200-213 E-number whole or part of (the or an individual meal daily food intake total to replace intended diets weight control foods Dietary for Category number 13.3

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Restrictions/exceptions Footnotes

(1) (1) (51) (52) (50) (49) (60) (11)a

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

400 240 1 000 1 450

2 000 2 100 270 5 000 5 450 800 320 26 (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Sorbitan esters Stearoyl-2-lactylates Sorbitan Saccharin and its Na, K and Ca salts acids Ca fatty and of K esters Na, Propane-1,2-diol K its Acesulfame and Aspartame DC Saccharin Sucralose glycosides salts and Ca Na and its acid Cyclamic aspartame-acesulfame Neohesperidine Steviol of Neotame Salt E 960 E 961 E 951 E 952 E 959 E 481-482 E 954 E 955 E 491-495 E 950 E 477 E 962 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

including dry pasta including dry

Restrictions/exceptions Footnotes

(1) (4) (1) mg/kgappropriate) as 5 000 Maximum level (mg/l or (mg/l Maximum level

quantum satis quantum

quantum satis

quantum satis quantum E 951 (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels and polyphosphates (60): Expressed as steviol equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates — acid Phosphoric Polyols Colours at Colours Additives Group II Group IV E 338-452 Products in this category can also use additives that are allowed in the corresponding categories food that are counterparts can also use additives Products in this category Group I E-number Foods suitable for people intolerant to gluten as defined by Regulation (EC) No 41/2009 No (EC) Regulation by defined as gluten to intolerant people for suitable Foods Category number 13.4

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ers

only vegetable juices only vegetable Restrictions/exceptions

only prepared table waters table use prepared sacramental only for unfermented, juice, grape only … saft sødet and … saft only Sød … saft sødet and … saft only Sød Footnotes only concentrated grape juice for home wine-making home for juice grape concentrated only

only grape juice grape only

(1) (2) (1) (3)

(1) (4) (1) (2) (2) (1) (1)

mg/kgappropriate) as 5 5

500 2 000 Maximum level (mg/l or (mg/l Maximum level O O

2 2

2 000 2 200

500

quantum satis quantum

(48): Mineral salts added to prepared table waters for standardisation are not classified as additives added (48): standardisation are not Mineral salts for classified to prepared table waters (4): The maximum level is expressed as P as expressed is level maximum (4): The P as expressed is level maximum (4): The and polyphosphates benzoates (1): The additives may be added individually or in combination in or individually added be may additives (1): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates — — acid acid Phosphoric Benzoic sorbates sorbates; — benzoates — sulphites acid — acid — Sorbic acid Sorbic dioxide Benzoic Sulphur

Additives Calcium carbonate Calcium Group I E 170 E 338-452 In addition, all additives in the gluten containing counterparts are authorised additives in the gluten containing are In addition, all counterparts E 200-203 E 200-213 E 220-228 E 210-213 E-number Fruit juices as defined by Directive 2001/112/EC and vegetable juices vegetable and 2001/112/EC Directive by defined as Water, 2009/54/EC including natural mineral water as defined in Directive and spring water and or packed all other bottled wat juices Fruit Non-alcoholic beverages Non-alcoholic Beverages Category number 14.1.1 14.1.2 14.1 14

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 245

content of not more than 10 mg/kg or 10 mg/l

dispensing in catering establishments catering dispensing in only E 420, vegetable nectars, E421, E 953, E965, E 966, E used be not 968 may E 967 and 210-213, — benzoic benzoates, have also been used acid is Restrictions/exceptions only traditional Swedish fruit syrups, maximum applies if E if syrups applies fruit maximum Finnish syrups, and fruit Swedish Swedish traditional traditional only only

Footnotes only orange, grapefruit, apple and pineapple juice for bulk for juice use pineapple sacramental and juice for apple lemon unfermented, grapefruit, and juice, orange, lime grape only only only

only grape juice grape only only pineapple and passion fruit juice fruit passion juice and pineapple pineapple only only (3) (2) (2) (1) (1) (3) (3) and sødet … saft and Sød only … saft pineapple juice mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

50 350 70

300 250 10 quantum satis quantum quantum satis quantum 3 000 3 3 000 3

3 000 3 is not considered to be present (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sulphur dioxide — sulphites sulphites — sulphites — dioxide — dioxide Sulphur dioxide Sulphur Sulphur sorbates sorbates — — acid acid Sorbic Sorbic Additives Malic acid acid acid Malic tartrates Ascorbic Citric polysiloxane Potassium Pectins Dimethyl E 336 E 200-203 E 220-228 E 200-203 E 300 E 900 E 220-228 Group I E 440 E 330 E 220-228 E 296 E-number Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products Category number 14.1.3

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Restrictions/exceptions only traditional Swedish and Finnish fruit syrups fruit Finnish and Swedish traditional only Footnotes only energy-reduced or with no added sugar sugar added added sugar no no added with with no or or with energy-reduced energy-reduced or only only energy-reduced only

only traditional Swedish and Finnish fruit syrups from citrus syrups from fruit syrups Finnish fruit and Finnish and Swedish Swedish traditional traditional only only only pineapple and passion fruit passion and pineapple only only energy-reduced or with no added sugar sugar sugar added added added no no no with with with or (2) or (1) or energy-reduced energy-reduced energy-reduced only only (51) only (60) only energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced (52) only only mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level 250 80 150

30 100

350 quantum satis quantum 5 000 5 quantum satis quantum 600 5 000 5 300 20 3 000 3 Cellulose gum Name Benzoic acid — benzoates — acid Benzoic Saccharin and its Na, K and Ca salts Ca acid and acid cellulose, acid Lactic K acid Malic methyl Ascorbic Na, Citric carboxy Pectins K its Sodium Acesulfame and Aspartame DC Saccharin Sucralose glycosides salts and Ca Na and its acid Cyclamic Neohesperidine Steviol Neotame E 950 E 960 E 961 E 296 E 440 E 270 E 300 E 951 E 952 E 954 E 955 E 959 E 210-213 E 330 E 466 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

Period of application: from 1 August 2014 Period of application: until 31 July 2014 E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used Period of application: until 31 July 2014

only energy-reduced or with no added sugar added no with or energy-reduced only Restrictions/exceptions Footnotes excluding chocolate milk and malt products products malt malt and and milk milk chocolate chocolate excluding excluding

excluding chocolate milk and malt products malt and milk chocolate excluding (74)

(11)a (49) (50) (49) (11)a (25) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 100

350 quantum satis satis quantum quantum

quantum satis quantum satis

E 951 (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (60): Expressed as steviol equivalents (60): Expressed as steviol (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits

Name Colours with combined maximum limit maximum combined with Colours Colours at at Colours Colours Additives Salt of aspartame-acesulfame of Salt Group II Group I Group III E 962 Group II E-number Flavoured drinks Flavoured Category number 14.1.4

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capilé, groselha drinks containing fruit juice drinks containing fruit glucose syrup water) % barley (barley than 2,5 fruit; have also been used have also is Period of application: from 1 August 2014 Restrictions/exceptions excluding chocolate milk and malt products malt and milk chocolate excluding maximum applies if E 210-213, benzoic acid — benzoates, — acid benzoic 210-213, E drinks if dairy-based drinks applies excluding dairy-based maximum excluding Footnotes excluding chocolate milk and malt products products products malt malt malt and and and milk milk milk chocolate chocolate chocolate excluding excluding excluding only concentrates based on fruit juice and containing not less g/l flavoured not 235 comminuted non-alcoholic containing least or in and at juice concentrates juice containing fruit from fruit drinks on over on flavoured based carry based non-alcoholic concentrates only concentrates only other only only

(25) (74) (25) (2) (2) (2) (1) (1) (1) (3) (3) excluding dilutable drinks dilutable (61) (61) (61) excluding (3) (3) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 100 20 10 20 50 350 250 150

300 250 10 12 Name Sorbic acid — sorbates sorbates — benzoates — sulphites acid — acid sulphites — Sorbic acid sulphites Sorbic — dioxide sulphites Benzoic — dioxide Sulphur — dioxide Sulphur dioxide Sulphur Sulphur Colours with combined maximum limit maximum combined with Colours Lycopene Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau E 104 E 160d E 200-203 E 110 E 124 E 200-203 E 220-228 E 220-228 E 220-228 Group III E 210-213 E 220-228 E-number Category number

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Restrictions/exceptions

only whey protein containing sport drinks sport drinks containing dairy-based drinks drinks protein malt sport protein whey and only vegetable only chocolate only only Footnotes

only powders for home preparation of drinks of preparation home for powders only drinks and in drinks containing fruit juice

(1) (4) (1) (1) only instant powders for fruit-based drinks drinks fruit-based sale of for retail preparation powders for home instant intended for only (4) drinks powders (4) (1) (1) energy dairy-based only in only only (1) (4) (24) (4) (1) (1) drinks drinks cloudy cloudy only only mg/kgappropriate) as 700 500 4 000 20 000 2 000 Maximum level (mg/l or (mg/l Maximum level 1 000 1 100 300 300

10 000 10 5 000 5 250

3 000 3 1 000 1 and polyphosphates and polyphosphates and polyphosphates and polyphosphates and polyphosphates Name Phosphoric acid — phosphates — di-, tri- tri- di-, tri- di-, — tri- di-, — triphosphates di-, — phosphates di-, — — phosphates — — acid phosphates — acid phosphates Phosphoric — acid adipates Phosphoric — acid Phosphoric — acid Phosphoric acid Phosphoric Adipic Dimethyl dicarbonate acid arabic Dimethyl Fumaric gum modified alginate rosins acid acid 2-diol wood succinic Succinic Propane-1, isobutyrate of Octenyl hemicellulose acetate esters Soybean Sucrose Glycerol E 426 E 445 E 363 E 405 E 297 E 338-452 E 338-452 E 338-452 E 338-452 E 242 E 423 E 338-452 E 444 E 355-357 E-number Category number

M2 M30 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 250

milk derivative based milk derivative flavoured drinks energy-reduced or with no added sugar Restrictions/exceptions Footnotes only energy-reduced or with no added sugar sugar sugar added added added no no no with with with or or or energy-reduced energy-reduced energy-reduced only ‘gaseosa’ only only only powders for the preparation of hot beverages drinks beverages hot almond hot of and of preparation coconut preparation the dairy-based, the for aniseed-based, for powders only powders only only

(1) (1) (1) only energy-reduced or with no added sugar sugar drinks added sugar added instant no added no powdered with no with flavoured or with or only energy-reduced or energy-reduced only energy-reduced only (51) (52) only only energy-reduced or with no added sugar, except milk and milk except drinks, sugar, flavoured added based no derivative with milk or and energy-reduced milk (52) only only mg/kgappropriate) as 5 000 10 000 Maximum level (mg/l or (mg/l Maximum level 2 000 2 250 80 100

10 30 50 500 350 600 300

lycerides lycerides Name Sucrose esters of fatty acids — sucrog sucrog — — acids acids fatty fatty of stearoyl-2-lactylates of esters Calcium esters Sucrose and Sucrose Sodium Saccharin and its Na, K and Ca salts salts Ca Ca and and Beta-cyclodextrin K K Na, polysiloxane Na, K its Dimethyl its Acesulfame and Aspartame and Saccharin DC Saccharin salts and Ca Na and its acid Cyclamic Sucralose DC Neohesperidine Neohesperidine E 481-482 E 900 E 951 E 952 E 954 E 954 E 959 E 955 E 473-474 E 959 E 459 E 950 E 473-474 E-number Category number

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 251

sulfame-K (E 950)

combination with E 950 or content of not more than 10 mg/kg or 10 mg/l

enhancer only enhancer

only energy-reduced or with no added sugar added no with or energy-reduced only Restrictions/exceptions Footnotes only energy reduced or with no added sugar added no with or reduced energy only

(11)a (49) (50) (49) (11)a (45) only water based flavoured non-alcoholic drinks, as flavour as drinks, non-alcoholic flavoured based water only only energy-reduced or with no added sugar added no with or energy-reduced (60) only

mg/kgappropriate) as only energy-reduced or with no added sugar, as flavour 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

350

80 200

0,5 20 2 E 951 is not considered to be present (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (4): The maximum level is expressed as P as expressed is level maximum (4): The (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (1): The additives may be added individually or in combination in or individually added be may additives (1): The (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Steviol glycosides Thaumatin aspartame-acesulfame Steviol of Neotame extract Neotame Salt Quillaia E 960 E 961 E 961 E 999 E 957 E 962 E-number Category number

M2 M5 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 252

n (EC) No 1333/2008 n (EC)

cereal preparations for infusions, as well as

Restrictions/exceptions Footnotes

only coffee beans, as glazing agent agent glazing glazing as as beans, beans, coffee coffee only only

mg/kgappropriate) as

Maximum level (mg/l or (mg/l Maximum level

quantum satis quantum

quantum satis quantum that limit shall apply from 1 shall apply from that limit February 2013 (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (45): Calculated as anhydrous extract (24): Ingoing not detectable amount, residues (25): The quantities of each of the colours E 122 (25): The quantities of each and E 155 may not exceed 50 mg/kg or mg/l equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III Regulatio of (g) 22 (1) Article purposes of the 15 mg/kg. For lakes (74): aluminium all aluminium coming from for Maximum limit

Name Beeswax, white and yellow and white wax Beeswax, Candelilla mixes and instant mixes of these products mixes of these mixes and instant E 901 E 902 E-number Coffee, coffee extracts coffee Coffee, and tea, plant, fruit infusions and chicory extracts; chicory; tea, herbal and fruit infusions, tea, herbal and fruit Coffee, Category number 14.1.5 14.1.5.1

M2 M6 M5 M6 M7 M2 M2 ▼ ▼ ▼ ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 253

excluding unflavoured leaf tea; including flavoured instant flavoured including tea; leaf excluding unflavoured E 420, E421, 953, coffee; E E965, E 966, E 967 and E 968 may not be used in drinks concentrates infusions instant herbal herbal infusions Restrictions/exceptions only coffee-based drinks for vending machines; Instant tea and tea Instant machines; vending for drinks and herbal infusion and liquid fruit concentrates only liquid tea coffee-based only Footnotes only liquid tea concentrate tea liquid only only powders for home preparation of drinks beverages of beverages hot preparation hot of home of preparation coffee for preparation the liquid powders the for canned only for powders only powders only only

only coffee beans, as glazing agent glazing as beans, coffee only (1) (1) only instant products for preparation of flavoured tea and tea flavoured drinks of of preparation preparation for home products for instant powders (4) only (1) only (1) (1) only coffee beans, as glazing agent glazing as beans, coffee only (2) (1) (24) mg/kgappropriate) as 2 000 600 1 000 10 000 Maximum level (mg/l or (mg/l Maximum level 2 000 2

10 000 10 250

200 3 000 3 1 000 1

quantum satis quantum benzoates and polyphosphates lycerides lycerides Name Sorbic acid — sorbates; Benzoic acid — acid Benzoic tri- sorbates; di-, — — sucrog acid phosphates sucrog — Sorbic adipates — — acids — acids acid fatty acid fatty Phosphoric of Stearoyl-2-lactylate Adipic of esters calcium esters Sucrose and Sucrose Sodium Additives

Carnauba wax Carnauba Shellac dicarbonate acid Dimethyl Fumaric acid Succinic E 297 E 363 E 473-474 E 481-482 Group I E 473-474 E 355-357 E 903 E 338-452 E 200-213 E 904 E 242 E-number Other Category number 14.1.5.2

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 254

content of not more than 10 mg/kg or 10 mg/l

concentrates 0,5 % added fermentable sugar and/or fruit juices or concen juices sugar and/or fruit % added fermentable 0,5 trates fermentable sugar and/or fruit juices or concentrates

Restrictions/exceptions only alcohol-free beer; beer in kegs containing more than added more % containing 0,5 kegs than in more beer containing beer; kegs in alcohol-free beer only only Footnotes and herbal infusion and liquid fruit concentrates only liquid tea

only beer only

(1) (2) (2) (1) (1) only beer with a second fermentation in the cask the in fermentation second a with beer (3) only

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

20 50 200

200 500 quantum satis quantum quantum satis quantum quantum satis quantum is not considered to be present

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (4): The maximum level is expressed as P as expressed is level maximum (4): The (24): Ingoing not detectable amount, residues (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sorbitan esters Sorbitan benzoates sorbates — sulphites — acid sulphites — acid Benzoic — dioxide Sorbic dioxide Sulphur Sulphur Caramels Lactic acid acid Lactic Ascorbic E 220-228 E 150a-d E 200-203 E 270 E 210-213 E 491-495 E 300 E 220-228 E-number Beer and malt beverages malt and Beer Alcoholic beverages, including alcohol-free and low-alcohol counterparts low-alcohol and alcohol-free including beverages, Alcoholic Category number 14.2 14.2.1

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 255

exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ table/Tafelbier/Table de vol; ‘Bière % exceeding 1,2 %) except for ‘Obergäriges (original wort content less than 6 of 30 with a minimum acidity Beers Einfachbier’; expressed as NaOH; Brown milli-equivalents beers of the type ‘oud bruin’ exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ table/Tafelbier/Table de vol; ‘Bière % exceeding 1,2 %) except for ‘Obergäriges (original wort content less than 6 of 30 with a minimum acidity Beers Einfachbier’; expressed as NaOH; Brown milli-equivalents beers of the type ‘oud bruin’ beer’ table/Tafelbier/Table de vol; ‘Bière % exceeding 1,2 %) except for ‘Obergäriges (original wort content less than 6 of 30 with a minimum acidity Beers Einfachbier’; expressed as NaOH; Brown milli-equivalents beers of the type ‘oud bruin’ beer’ table/Tafelbier/Table de vol; ‘Bière % exceeding 1,2 %) except for ‘Obergäriges (original wort content less than 6 of 30 with a minimum acidity Beers Einfachbier’; expressed as NaOH; Brown milli-equivalents beers of the type ‘oud bruin’ Restrictions/exceptions Footnotes or with an alcohol content not beer only alcohol-free

or with an alcohol content not beer only alcohol-free or with an alcohol content not beer only alcohol-free or with an alcohol content not beer only alcohol-free (52) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 80 100 quantum satis quantum

quantum satis quantum 350 600 quantum satis quantum 250 Name Saccharin and its Na, K and Ca salts Ca gum) alginate ascorbate and (acacia acid 2-diol Sodium K arabic Citric K Propane-1, Na, Gum Acesulfame its Aspartame and Saccharin Sucralose E 414 E 301 E 330 E 405 E 950 E 951 E 954 E 955 E-number Category number

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 256

exceeding 1,2 % vol.; ‘Bière de table/Tafelbier/Table beer’ table/Tafelbier/Table de ‘Bière vol.; % exceeding 1,2 %) except for ‘Obergäriges (original wort content less than 6 of 30 with a minimum beers acidity Einfachbier’; expressed as NaOH; Brown milli-equivalents beers of the type ‘oud bruin’ exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ table/Tafelbier/Table de vol; ‘Bière % exceeding 1,2 %) except for ‘Obergäriges (original wort content less than 6 of 30 with a minimum acidity Beers Einfachbier’; expressed as NaOH; Brown milli-equivalents beers of the type ‘oud bruin’ exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ table/Tafelbier/Table de vol; ‘Bière % exceeding 1,2 %) except for ‘Obergäriges (original wort content less than 6 of 30 with a minimum acidity Beers Einfachbier’; expressed as NaOH; Brown milli-equivalents beers of the type ‘oud bruin’ beer’ table/Tafelbier/Table de vol; ‘Bière % exceeding 1,2 %) except for ‘Obergäriges (original wort content less than 6 of 30 with a minimum acidity Beers Einfachbier’; expressed as NaOH; Brown milli-equivalents beers of the type ‘oud bruin’ or with an alcohol content not beer only alcohol-free Restrictions/exceptions Footnotes or with an alcohol content not beer only alcohol-free beer energy-reduced only

(11)a (49) (50) (49) (11)a beer beer beer (60) or with an alcohol content not beer only alcohol-free energy-reduced energy-reduced energy-reduced (52) or with an alcohol content not beer only alcohol-free only only only mg/kgappropriate) as only energy-reduced beer energy-reduced only Maximum level (mg/l or (mg/l Maximum level 350

10 10 70 25 25 10 20 1 Name Neohesperidine DC Neohesperidine glycosides Steviol aspartame-acesulfame Neotame of Salt K Acesulfame DC Aspartame Sucralose Neohesperidine Neotame E 960 E 961 E 951 E 955 E 959 E 961 E 959 E 962 E 950 E-number Category number

M2 M5 M2 ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 257

sulfame-K (E 950)

combination with E 950 or

mmission Regulation (EC) No 606/2009 No and mmission Regulation (EC) content of not more than 10 mg/kg or 10 mg/l

sterile filtration Period of application: From 25 June 2012 Period of application: From 25 June 2012

only energy-reduced beer energy-reduced only Restrictions/exceptions

only alcohol-free only Footnotes

only in beers that will not receive either pasteurisation or pasteurisation either receive not will beers that low-alcohol beers and in energy-reduced only Only

(1) (2) (1) (11)b (49) (50) (49) (11)b mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

200 quantum satis quantum

quantum satis quantum E 951 is not considered to be present

(1): The additives may be added individually or in combination in or individually added be may additives (1): The (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (60): Expressed as steviol equivalents (60): Expressed as steviol (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sorbic acid — sorbates — acid Sorbic Lysozyme Polydextrose Salt of aspartame-acesulfame of Salt E 1105 E 1200 E 200-203 E 962 their implementing measures The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Regulation (EC) 2006/232/EC Council Decision with and Co accordance in authorised is additives of use The E-number No 1234/2007, by Regulation (EC) counterparts defined products Wine and other and alcohol-free Category number 14.2.2

M2 M5 M2 M9 M8 M2 ▼ ▼ ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 258

content of not more than 10 mg/kg or 10 mg/l is 10 mg/l than 10 mg/kg or more not of content

cidre bouché cidre cidre bouché cidre cidre bouché cidre bouché cidre

cidre bouché cidre E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used Period of application: From 19 July 2012 Restrictions/exceptions only alcohol-free only Footnotes only alcohol-free only excluding excluding only alcohol-free only

excluding only (1) (2) (1) (3) (24) excluding (64) (64) mg/kgappropriate) as

Maximum level (mg/l or (mg/l Maximum level relate to the total quantity, available from all sources, an SO

200 10

200 200 quantum satis quantum

250 25 quantum satis

quantum satis quantum not considered to be present be to not considered (24): Ingoing not detectable amount, residues (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum

Name Benzoic acid — benzoates — sulphites acid — Benzoic dioxide Sulphur Colours with combined maximum limit maximum combined with Colours Caramels Colours at Colours Additives Dimethyl dicarbonate Dimethyl S Yellow FCF/Orange Yellow Yellow Quinoline Sunset E 220-228 E 104 E 150a-d E 210-213 Group III E 110 Group II Group I E 242 E-number Cider and perry and Cider Category number 14.2.3

M11 M2 M2 M6 M2 ▼ ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 259

cidre bouché cidre cidre bouché cidre cidre bouché cidre

Restrictions/exceptions

Footnotes excluding

(1) (4) (1) (1) (1) (2) (1) (3) (24) excluding (50) (49) (11)a (45) excluding (52) mg/kgappropriate) as 1 000 5 000 Maximum level (mg/l or (mg/l Maximum level 80 350 200 100

200 10 250

20 200 350 600 50 20 (1): The additives may be added individually or in combination in or individually added be may additives (1): The (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates lycerides Name Phosphoric acid — phosphates — di-, tri- di-, sorbates sucrog sulphites — — — — phosphates acids acid dioxide — fatty Sorbic Sulphur acid of Phosphoric esters Sucrose Saccharin and its Na, K and Ca salts Ca and alginate K dicarbonate 2-diol Na, Dimethyl polysiloxane Propane-1, its K Dimethyl and Acesulfame aspartame-acesulfame Aspartame DC Saccharin Sucralose of Neohesperidine extract Neotame Salt Quillaia E 951 E 954 E 473-474 E 950 E 338-452 E 955 E 242 E 900 E 999 E 220-228 E 405 E 200-203 E 959 E 961 E 962 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

content of not more than 10 mg/kg or 10 mg/l

wino owocowe markowe wino wino owocowe markowe wino

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

Restrictions/exceptions Footnotes

Excluding

Excluding (61) (61)

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

200 10

quantum satis quantum

quantum satis

E 951 is not considered to be present

(3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (45): Calculated as anhydrous extract (4): The maximum level is expressed as P as expressed is level maximum (4): The (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (24): Ingoing not detectable amount, residues (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (64): The total quantity of E 104, (64): The total E 110 for Group shall not exceed the maximum III and listed the colours in Group III Name Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Sunset Yellow FCF/Orange Yellow S Yellow FCF/Orange Yellow Yellow Quinoline Sunset E 104 E 110 Group I Group III Group II E-number Fruit wine and made wine made and wine Fruit Category number 14.2.4

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and aromaty and wino owocowe

wino owocowe ,

aromatyzowane wino z

and wino z soku wino winogronowego z

wino z soku winogronowego , wino owocowe markowe wino wino owocowe wzmocnione , made wine made wino z soku winogronowego wino z aromatyzowane wino z soku winogronowego soku z aromatyzowane wino soku winogronowego zowane wino z soku winogronowego soku z zowane wino markowe aromatyzowane Restrictions/exceptions

Footnotes

Only fruit wine, alcohol reduced wine and wine reduced alcohol wine, fruit Only only

only (1) (4) (1) only made wine and wine (2) (1) (3) (3) made (24) only Excluding mg/kgappropriate) as (61) 1 000 5 000 Maximum level (mg/l or (mg/l Maximum level 1 200 260

200 250

100 quantum satis quantum 10

(2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates lycerides (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates tri- sulphites sulphites — di-, — — acid — sucrog dioxide dioxide Sorbic phosphates — Sulphur Sulphur — acids acid fatty Phosphoric of esters Sucrose Lycopene Lysozyme Ponceau 4R, Cochineal Red A Red Cochineal 4R, Ponceau dicarbonate Dimethyl acid Metatartaric E 200-203 E 338-452 E 473-474 E 220-228 E 220-228 E 124 E 160d E 242 E 353 E 1105 E-number Category number

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content of not more than 10 mg/kg or 10 mg/l content of not more than 10 mg/kg or 10 mg/l

2 2

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used Restrictions/exceptions

Footnotes

(1) (4) (1) (24) (1) (2) (1) (3)

mg/kgappropriate) as 5 5

1 000 5 000 Maximum level (mg/l or (mg/l Maximum level O O

relate to the total quantity, available from all sources, an SO relate to the total quantity, available from all sources, an SO 2 2

2 2

200 quantum satis quantum

200

quantum satis

is not considered to be present is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (4): The maximum level is expressed as P as expressed is level maximum (4): The P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The (24): Ingoing not detectable amount, residues (24): Ingoing not detectable amount, residues (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates lycerides (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Phosphoric acid — phosphates — di-, tri- sucrog di-, — — sorbates sulphites acids phosphates — — fatty — acid dioxide of acid Sorbic Sulphur esters Phosphoric Sucrose Colours at Colours Additives

Group I Group II E 338-452 E 220-228 E 473-474 E 200-203 E-number Mead Category number 14.2.5

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denominations listed in Annex II, paragraphs 1-14 of 1-14 paragraphs Annex II, in denominations listed by the (preceded No 110/2008 Regulation (EC) and spirits and distillation, obtained by maceration the fruit) name of used), Geist (with the or name of the the raw material fruit or Marrasquino Maraschino, Sambuca, London Gin, Maraskino and Mistrà of 1-14 paragraphs Annex II, in denominations listed by the (preceded No 110/2008 Regulation (EC) and spirits and distillation, obtained by maceration the fruit) name of used), Geist (with the or name of the the raw material fruit or Marrasquino Maraschino, Sambuca, London Gin, Maraskino and Mistrà except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 953, E965, E 420, E421, E whiskey; whisky or except E 967 and E 968 may not be used except in liqueurs denominations listed in Annex II, paragraphs 1-14 of 1-14 paragraphs Annex II, in denominations listed by the (preceded No 110/2008 Regulation (EC) and spirits and distillation, obtained by maceration the fruit) name of used), Geist (with the or name of the the raw material fruit or Marrasquino Maraschino, Sambuca, London Gin, Maraskino and Mistrà denominations listed in Annex II, paragraphs 1-14 of 1-14 paragraphs Annex II, in denominations listed by the (preceded No 110/2008 Regulation (EC) and spirits and distillation, obtained by maceration the fruit) name of used), Geist (with the or name of the the raw material fruit or Marrasquino Maraschino, Sambuca, London Gin, Maraskino and Mistrà Restrictions/exceptions Footnotes except: spirit drinks as defined in Article 5(1) and sales and sales 5(1) and Article 5(1) in Article defined in as defined drinks as spirit drinks except: spirit except:

except: spirit drinks as defined in Article 5(1) and sales and 5(1) Article in defined as drinks spirit except: except: spirit drinks as defined in Article 5(1) and sales and 5(1) Article in defined as drinks spirit except: (61) (61) mg/kgappropriate) as

Maximum level (mg/l or (mg/l Maximum level 200 100

quantum satis quantum

180 quantum satis

Name Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Sunset Yellow FCF/Orange Yellow S Yellow Yellow FCF/Orange Quinoline Yellow Sunset Group I Group II Group III E 104 E 110 E-number Spirit drinks as defined in Regulation (EC) No 110/2008 No (EC) Regulation in defined as drinks Spirit Category number 14.2.6

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denominations listed in Annex II, paragraphs 1-14 of 1-14 paragraphs Annex II, in denominations listed by the (preceded No 110/2008 Regulation (EC) and spirits and distillation, obtained by maceration the fruit) name of used), Geist (with the or name of the the raw material fruit or Marrasquino Maraschino, Sambuca, London Gin, Maraskino and Mistrà obtained by maceration and distillation Geist (with the name the (with Geist and distillation maceration obtained by used), London or the raw material of Gin, the fruit Sambuca, Whisky, Maraskino and Mistrà. or Maraschino, Marrasquino 150a E contain only whiskey can denominations listed in Annex II, paragraphs 1-14 of 1-14 paragraphs Annex II, in denominations listed by the (preceded No 110/2008 Regulation (EC) and spirits and distillation, obtained by maceration the fruit) name of used), Geist (with the or name of the the raw material fruit or Marrasquino Maraschino, Sambuca, London Gin, Maraskino and Mistrà Restrictions/exceptions except: whisky, whiskey whisky, except: Footnotes except: spirit drinks as defined in Article 5(1) and sales and 5(1) Article in defined as drinks spirit except: only distilled alcoholic beverages containing whole pears whole containing beverages alcoholic distilled only

liqueurs liqueurs (preceded by the name of spirits the fruit) spirits, except: fruit only only only emulsified liqueurs emulsified only (1) (4) (1) (61) except: spirit drinks as defined in Article 5(1) and sales and 5(1) Article in defined as drinks spirit except: liqueurs only (3) mg/kgappropriate) as 1 000 Maximum level (mg/l or (mg/l Maximum level 170 50 10 000 10 10

30 quantum satis quantum quantum satis quantum quantum satis quantum and polyphosphates Name Phosphoric acid — phosphates — di-, tri- di-, — sulphites phosphates — — dioxide acid Sulphur Phosphoric Caramels Annatto, Bixin, Norbixin Bixin, Annatto, Ponceau 4R, Cochineal Red A Red Cochineal Amaranth 4R, Ponceau alginate Silver Gold 2-diol Propane-1, E 405 E 160b E 338-452 E 123 E 174 E 175 E 220-228 E 124 E 150a-d E-number Category number

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content of not more than 10 mg/kg or 10 mg/l

americano, vino bitter americano, vino bitter americano, bitter vino americano, bitter vino americano, bitter E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used Restrictions/exceptions only only Footnotes except: whisky, whiskey liqueurs whisky, emulsified except: only

only egg-based liqueurs egg-based only only emulsified liqueurs emulsified (1) only (1) only cloudy spirit drinks spirit cloudy only (27) (27) Except (26) (26)

mg/kgappropriate) as 5

5 000 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

200

5 000 5 100 Except

8 000 8 10 000 10 100 quantum satis 100

quantum satis quantum

is not considered to be present (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (4): The maximum level is expressed as P as expressed is level maximum (4): The (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum lycerides (1): The additives may be added individually or in combination in or individually added be may additives (1): The

Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Sucrose Stearoyl-2-lactylates Colours with combined maximum limit maximum combined with Colours Caramels Colours at Colours Additives Glycerol esters of wood rosins acids wood fatty of gum of esters Karaya esters Glycerol Polyglycerol Curcumin Riboflavins Group II E 475 E 101 E 481-482 Group I E 416 E 100 Group III E 150a-d E 473-474 E 445 E-number Aromatised wines Aromatised Aromatised wine-based products as defined by Regulation (EEC) No 1601/91 No (EEC) Regulation by defined as products wine-based Aromatised Category number 14.2.7 14.2.7.1

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americano, vino bitter americano, vino bitter americano, vino bitter bitter vino bitter vino bitter americano, bitter vino americano, bitter vino americano, bitter vino americano, bitter vino americano, bitter vino americano, bitter vino americano, bitter Restrictions/exceptions only only only only only only

Footnotes Except Except only Except only

(26) (27) (26) (27) (27) (27) (26) (26) (26) (27) (2) (1) (3) (24) only aperitif wines (27) (26) (61) (61) (27) aperitif (27) (26) (61) only mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 50 50 100 50 50 200

200 100 250 50 50 100 100 100 30 10 Name

Sorbic acid — sorbates sulphites — — acid dioxide Sorbic Sulphur Lycopene Sunset Yellow FCF/Orange Yellow S S Yellow Yellow Carmines A FCF/Orange A FCF/Orange Yellow Yellow acid, Tartrazine Red Yellow Red Yellow Quinoline Quinoline Carminic Cochineal Sunset Carmoisine Cochineal Sunset AG Cochineal, 4R, Azorubine, 4R, Amaranth Red Ponceau Ponceau Allura Amaranth dicarbonate Dimethyl ______E 104 E 120 E 124 E 129 E 160d E 242 E 104 E 122 E 123 E 124 E 123 E 102 E 220-228 E 110 E 110 E 200-203 E-number Category number

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bination

content of not more than 10 mg/kg or 10 mg/l

bitter soda, bitter sangria, claria, zurra bitter soda, bitter sangria, claria, zurra

bitter soda bitter soda bitter soda bitter soda bitter E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used Restrictions/exceptions

Footnotes

only only only only

except (1) (4) (1) (1) except (28) (28) (28) (28)

mg/kgappropriate) as 5

1 000 5 000 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

200

quantum satis quantum

50 100 quantum satis 100 100

is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (26): In americano E 100, (26): In americano E 101, E 102, E 104, E 120, E 122, E 123, E 124 authorised individually are or in combination (27): In bitter vino E 100, (27): In bitter E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 authorised individually or in com are (4): The maximum level is expressed as P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The (24): Ingoing not detectable amount, residues (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates lycerides (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III Name Phosphoric acid — phosphates — di-, tri- sucrog di-, — — acids phosphates fatty — of acid esters Phosphoric Sucrose Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Curcumin Yellow Riboflavins Tartrazine Quinoline E 104 Group II E 473-474 E 101 E 102 E 338-452 Group I Group III E 100 E-number Aromatised wine-based drinks wine-based Aromatised Category number 14.2.7.2

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bitter soda, bitter sangria, claria, zurra soda, bitter sangria, claria, zurra soda, bitter sangria, claria, zurra bitter soda bitter soda bitter soda bitter soda bitter soda bitter soda bitter bitter soda bitter Restrictions/exceptions

Footnotes except except only only only only only except only

only (28) (28) (28) (2) (28) (1) (3) (24) (61) (61) (28) (28) (61) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 50 50 100 50 50 200

200 100 250 50 100 100 10 quantum satis quantum Name Sorbic acid — sorbates sulphites — — acid dioxide Sorbic Sulphur Caramels Lycopene Sunset Yellow FCF/Orange Yellow S S Yellow Yellow FCF/Orange Carmines FCF/Orange A Yellow A Yellow acid, Yellow Red Quinoline Red Sunset Carminic Sunset Carmoisine Cochineal Cochineal Cochineal, Azorubine, 4R, AG Amaranth 4R, Ponceau Red Ponceau Allura dicarbonate Dimethyl E 120 E 124 E 129 E 242 E 122 E 123 E 124 E 150a-d E 160d E 104 E 220-228 E 200-203 E 110 E 110 E-number Category number

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bination

content of not more than 10 mg/kg or 10 mg/l

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used Restrictions/exceptions

Footnotes

(1) (4) (1) (1)

(61) (61)

mg/kgappropriate) as 5

1 000 5 000 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

200 50

quantum satis quantum

quantum satis

is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (28): In bitter soda E 100, (28): In bitter E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 authorised individually are or in com (4): The maximum level is expressed as P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The (24): Ingoing not detectable amount, residues (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates lycerides (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III Name Phosphoric acid — phosphates — di-, tri- sucrog di-, — — acids phosphates fatty — of acid esters Phosphoric Sucrose Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Sunset Yellow FCF/Orange Yellow S Yellow FCF/Orange Yellow Yellow Quinoline Sunset E 104 Group II E 110 Group I E 473-474 E 338-452 Group III E-number Aromatised wine-product cocktails wine-product Aromatised Category number 14.2.7.3

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ohol content of not more than 10 mg/kg or 10 mg/l

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used Restrictions/exceptions

Footnotes

(1) (4) (1) (1) (1) (2) (1) (3) (24) (61)

mg/kgappropriate) as 5

1 000 5 000 Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

50 200 quantum satis quantum

200 250

quantum satis 10

is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (4): The maximum level is expressed as P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The (24): Ingoing not detectable amount, residues (2): acid expressed as the free are applicable to the sum and The maximum the levels level is and polyphosphates lycerides (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III Name Phosphoric acid — phosphates — di-, tri- sucrog di-, sorbates — sulphites — — acids — phosphates acid fatty dioxide — Sorbic of Sulphur acid esters Phosphoric Sucrose Colours at Colours Additives Lycopene Ponceau 4R, Cochineal Red A Red Cochineal 4R, Ponceau dicarbonate Dimethyl E 160d E 242 Group II E 338-452 Group I E 473-474 E 124 E 220-228 E 200-203 E-number Other alcoholic drinks including % mixtures of alcoholic drinks with non-alcoholic of alc drinks and with less than spirits 15 Category number 14.2.8

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aromatyzowane wino owocowe niskoalkoholowe aromatyzowane wino owocowe niskoalkoholowe nalewka na winie owocowym, nalewka na winie aromatyzowana nalewka na winie owocowym, nalewka soku winogronowego, na winie z winogronowego, soku z winie na aromatyzowana nalewka aromatyzowany miodowy, owocowy napój lub napój winny owocowe niskoalkoholowe miodowy, wino owocowy lub winny and nalewka na winie owocowym, nalewka na winie aromatyzowana nalewka na winie owocowym, nalewka soku winogronowego, na winie z winogronowego, soku z winie na aromatyzowana nalewka aromatyzowany miodowy, owocowy napój lub napój winny owocowe niskoalkoholowe miodowy, wino owocowy lub winny and Restrictions/exceptions Footnotes % of alcohol only drinks with less than 15 alcoholic % of alcohol only drinks with less than 15 alcoholic % of alcohol only drinks with less than 15 alcoholic

only alcoholic drinks with less than 15 % of alcohol and alcohol of % 15 than less with drinks alcoholic only (61) (61) (61) only alcoholic drinks with less than 15 % of alcohol and alcohol of % 15 than less with drinks alcoholic only % of alcohol only drinks with less than 15 alcoholic mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 200 100 170 10

180 30 30 Name Colours with combined maximum limit maximum combined with Colours Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Sunset Yellow FCF/Orange Yellow S Yellow FCF/Orange A Yellow Yellow Red Quinoline Sunset Cochineal Amaranth 4R, Ponceau Group III E 110 E 160d E 104 E 124 E 160b E 123 E-number Category number

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aromatyzowane wino owocowe niskoalkoholowe and nalewka na winie owocowym, nalewka na winie aromatyzowana nalewka aromatyzowane wino owocowe niskoalkoholowe na winie owocowym, nalewka na winie z soku winogro soku owocowym, z na winie nalewka na winie winogro soku z winie nowego, aromatyzowana na nalewka miodowy, aromatyzowany owocowy lub winny nowego, napój owocowe niskoal miodowy, wino owocowy lub napój winny koholowe Period of application: From 25 2012. December From 28 2012 December nalewka na winie owocowym, nalewka na winie aromatyzowana nalewka na winie owocowym, nalewka soku winogronowego, na winie z winogronowego, soku z winie na aromatyzowana nalewka aromatyzowany miodowy, owocowy napój lub napój winny owocowe niskoalkoholowe miodowy, wino owocowy lub winny and Restrictions/exceptions only alcoholic drinks with less than 15 % of alcohol and alcohol of % 15 than less with drinks alcoholic only % of alcohol only drinks with less than 15 alcoholic Footnotes Period of application: of Period only in fermented grape must-based drinks must-based grape fermented only in only

(1) (4) (1) (1) (2) (1) (2) (1) (3) (24)

(3) mg/kgappropriate) as 1 000 Maximum level (mg/l or (mg/l Maximum level 200 20 200

200 250

and polyphosphates Name Sorbic acid — sorbates — acid benzoates Sorbic sulphites — — acid tri- dioxide Benzoic sulphites di-, Sulphur — — dioxide phosphates Sulphur — acid Phosphoric Dimethyl dicarbonate Dimethyl E 200-203 E 210-213 E 338-452 E 220-228 E 220-228 E 242 E-number Category number

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aromaty

and

nalewka na winie z soku winogronowego soku z nalewka na winie zowana nalewka na winie z soku winogronowego soku z winie na zowana nalewka Period of application: From 25 2012 December % of alcohol 15 % of alcohol 15 Restrictions/exceptions

Footnotes Only to water based ready-to-freeze alcoholic cocktails cocktails alcoholic drinks alcoholic ready-to-freeze non-alcoholic ready-to-freeze based with based water drinks cream alcoholic to to of Only Only mixtures only only flavoured drinks containing less than 15 % of alcohol of % 15 than less containing drinks flavoured only

(1) (1) only flavoured cloudy alcoholic drinks containing less than than less less drinks containing containing must-based drinks drinks grape alcoholic alcoholic fermented cloudy cloudy in flavoured only flavoured only only only (80) (51) (80) mg/kgappropriate) as 5 000 Maximum level (mg/l or (mg/l Maximum level 250 100 80 800 300 100

8 000 8 100 350 600

lycerides Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Sucrose Stearoyl-2-lactylates Glycerol esters of wood rosins alginate acid wood 2-diol isobutyrate Metatartaric of Propane-1, acetate esters Sucrose sterols Glycerol sterols plant plant Stigmasterol-rich K Stigmasterol-rich Acesulfame Aspartame salts and Ca Na and its acid Cyclamic E 353 E 951 E 952 E 445 E 473-474 E 481-482 E 444 E 950 E 405 E 499 E 499 E-number Category number

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content of not more than 10 mg/kg or 10 mg/l

aromatyzowane wino owocowe niskoalkoholowe 2

and

nalewka na winie owocowym, nalewka na winie aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogro soku owocowym, z na winie nalewka na winie winogro soku z winie nowego, aromatyzowana na nalewka miodowy, aromatyzowany owocowy lub winny nowego, napój owocowe niskoal miodowy, wino owocowy lub napój winny koholowe

Restrictions/exceptions Footnotes

only (11)a (49) (50) (49) (60) (11)a (52)

mg/kgappropriate) as 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

350

30 150 quantum satis quantum 250 20 is not considered to be present (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (4): The maximum level is expressed as P as expressed is level maximum (4): The (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Lysozyme Saccharin and its Na, K and Ca salts Ca and K Na, its and DC Saccharin Sucralose glycosides aspartame-acesulfame Neohesperidine Steviol of Neotame Salt E 959 E 955 E 960 E 961 E 1105 E 954 E 962 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

from 1 August 2014 Period of application: from 1 August 2014 until 31 July 2014 Period of application: until 31 July 2014

Restrictions/exceptions Footnotes excluding extruded or expanded savoury snack products snack savoury application: expanded of or Period extruded excluding

Period of application: of Period (71)

excluding extruded or expanded savoury snack products snack savoury expanded or extruded excluding (71) mg/kgappropriate) as

Maximum level (mg/l or (mg/l Maximum level 100 100

quantum satis satis quantum quantum

quantum satis quantum satis

E 951 (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (61): The total quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (24): Ingoing not detectable amount, residues (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (80): The labelling requirements set out by set Commission No Regulation (80): The labelling requirements 608/2004 (EC) L (OJ 97, 1.4.2004, p. not apply. 44) shall (60): Expressed as steviol equivalents (60): Expressed as steviol Name Colours with combined maximum limit limit maximum maximum combined combined with with Colours Colours Colours at at Colours Colours Additives Group II Group I Group III Group II Group III E-number Potato-, cereal-, flour- or starch-based snacks starch-based or flour- cereal-, Potato-, Ready-to-eat savouries and snacks and savouries Ready-to-eat Category number 15 15.1

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Period of application: from 1 August 2014 Period of application: until 31 July 2014 Restrictions/exceptions

Footnotes only extruded or expanded savoury snack products snack savoury expanded or extruded only only cereal- and potato-based snacks potato-based foods and snack cereal- cereal-based only only

only cereal- and potato-based snacks potato-based (5) and (2) (1) cereal- (4) (1) only only extruded or expanded savoury snack products snack savoury expanded or extruded only (71) (1) excluding extruded or expanded savoury snack products products snack snack savoury savoury expanded expanded or or extruded extruded excluding only (3) (46) (41) mg/kgappropriate) as 1 000 5 000 Maximum level (mg/l or (mg/l Maximum level 200 200 50 200 3 000 3 10 20

zoates and polyphosphates Sorbic acid — sorbates; p-hydroxyben sorbates; — acid Sorbic Name Phosphoric acid — phosphates — di-, tri- di-, sulphites — BHA — phosphates and dioxide — TBHQ Sulphur acid Gallates, Phosphoric Colours with combined maximum limit maximum limit combined maximum with combined Colours with Colours Annatto, Bixin, Norbixin Norbixin Bixin, Bixin, Annatto, Annatto, Lycopene Extracts of rosemary alginate of 2-diol Extracts Propane-1, E 160b E 338-452 E 160d E 392 E 405 E 310-320 Group III E 220-228 E 160b E 200-203; 214-219 Group III E-number Category number

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Restrictions/exceptions Footnotes

only cereal- and potato-based snacks potato-based snacks and cereal-based cereal- only only

as glazing agents only only only agents agents agents glazing glazing glazing as as as only cereal- and potato-based snacks potato-based and cereal- only (1) (1) as glazing agents only agents glazing as (52) (60) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 100 quantum satis quantum

2 000 000 2 5 50 20 quantum satis quantum 200 350 5 000 5 500 200 18 quantum satis quantum Name Stearoyl-2-lactylates Stearoyl-2-lactylates Saccharin and its Na, K and Ca salts Ca yellow and gum and K Karaya white wax Na, wax Beeswax, Candelilla its K Carnauba Shellac and Acesulfame Aspartame DC Saccharin Sucralose glycosides Neohesperidine Steviol Neotame E 951 E 954 E 959 E 902 E 903 E 904 E 950 E 955 E 960 E 961 E 481-482 E 901 E 416 E 481-482 E-number Category number

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sulfame-K (E 950)

n (EC) No 1333/2008 n (EC) combination with E 950 or

content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions Footnotes

(11)b (49) (50) (49) (11)b

mg/kgappropriate) as as flavour enhancer only enhancer flavour as 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

500

2 E 951 that limit shall apply from 1 shall apply from that limit February 2013 is not considered to be present (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (4): The maximum level is expressed as P as expressed is level maximum (4): The (1): The additives may be added individually or in combination in or individually added be may additives (1): The (41): Expressed on fat basis (41): Expressed on fat (46): As and acid the sum of carnosol carnosic (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 300 maximum (PHB), p-hydroxybenzoates 214-219: (5): E (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (60): Expressed as stevioles equivalents (60): Expressed as stevioles Regulatio of (g) 22 (1) Article purposes of the 30 mg/kg. For lakes (71): aluminium all aluminium coming from for Maximum limit (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Salt of aspartame-acesulfame of Neotame Salt E 962 E 961 E-number Category number

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Restrictions/exceptions only coated nuts coated only

Footnotes only marinated nuts marinated only

as glazing agents only only only agents agents agents glazing glazing glazing as as as only coating for nuts for coating only (1) (2) (5) (2) (1) (4) (1) only savoury-coated nuts only savoury-coated agents only (13) (46) (1) glazing (41) as only savoury-coated nuts savoury-coated only (3) mg/kgappropriate) as 5 000 1 000 Maximum level (mg/l or (mg/l Maximum level 100 50 quantum satis quantum 200 quantum satis quantum 10

200

quantum satis quantum 200 350 10 000 10 quantum satis 30

quantum satis quantum p-hydroxybenzoates and polyphosphates Sorbic acid — sorbates;

Name Phosphoric acid — phosphates — di-, tri- di-, sulphites — BHA — phosphates and dioxide — TBHQ Sulphur acid Gallates, Phosphoric Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Beeswax, white and yellow rosemary and of gum white Extracts wax Karaya wax Beeswax, Candelilla K Carnauba Shellac Acesulfame Group I E 902 E 903 E 904 E 950 Group II E 901 E 310-320 E 220-228 E 338-452 E 392 E 416 E 160b E 160d Group III E 200-203; 214-219 E-number Processed nuts Processed Category number 15.2

M2 ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 280 sulfame-K (E 950)

content of not more than 10 mg/kg or 10 mg/l

Restrictions/exceptions Footnotes

(52) (50) (49) (11)b (60)

mg/kgappropriate) as as flavour enhancer only enhancer flavour as 5

Maximum level (mg/l or (mg/l Maximum level O

relate to the total quantity, available from all sources, an SO 2

100

500

50 20 500 200 18 2 is not considered to be present (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (4): The maximum level is expressed as P as expressed is level maximum (4): The (41): Expressed on fat basis (41): Expressed on fat (1): The additives may be added individually or in combination in or individually added be may additives (1): The (13): Maximum limit expressed on fat (13): Maximum limit (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 300 maximum (PHB), p-hydroxybenzoates 214-219: (5): E (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Saccharin and its Na, K and Ca salts Ca and K Na, its and Aspartame DC Saccharin Sucralose glycosides Neohesperidine aspartame-acesulfame Steviol of Neotame Neotame Salt E 954 E 959 E 955 E 960 E 961 E 962 E 951 E 961 E-number Category number

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combination with E 950 or

from 1 August 2014 from 1 August 2014 until 31 July 2014 until 31 July 2014 Restrictions/exceptions Footnotes Period of application: of application: Period of Period

only energy-reduced or with no added sugar added no application: with of or Period (74) energy-reduced only

Period of application: of Period (74) (61)

mg/kgappropriate) as (61) Maximum level (mg/l or (mg/l Maximum level

150 150 5

quantum satis satis quantum quantum

quantum satis quantum satis

quantum satis quantum E 951 (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (46): As and acid the sum of carnosol carnosic (60): Expressed as steviol equivalents (60): Expressed as steviol Name Polyols Colours with combined maximum limit limit maximum maximum combined combined with with Colours Colours Colours at at Colours Colours Additives Sunset Yellow FCF/Orange Yellow S Yellow FCF/Orange Yellow Yellow Quinoline Sunset E 110 Group II Group IV E 104 Group III Group II Group III Group I E-number Desserts excluding products covered in categories 1, 3 and 4 and 3 1, categories in covered products excluding Desserts Category number 16

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and rote Grütze and rote

frugtgrød, rote Grütze and pasha Grütze frugtgrød, rote ostkaka frugtgrød Christmas pudding dessert mixes Restrictions/exceptions only non-heat-treated dairy-based desserts dairy-based non-heat-treated only only mixes only dessert only powdered only dry only Footnotes

only dry powdered dessert mixes dessert powdered desserts desserts dry gel-like fruit-flavoured only only only

only gel-like desserts, fruit-flavoured desserts, dry powdered dry desserts, fruit-flavoured desserts, (2) (2) (1) gel-like (1) (6) (4) (1) only (4) (1) (1) (1) (1) (1) (1) (2) (2) (1) (1) (61) mg/kgappropriate) as only semolina and tapioca puddings and similar products similar and puddings tapioca and semolina only 3 000 7 000 300 Maximum level (mg/l or (mg/l Maximum level 10 1 000 1 500 10

1 000 000 000 1 6 1 1 000 000 1 2

4 000 4 30 3 benzoates and polyphosphates and polyphosphates Name Sorbic acid — sorbates; Benzoic acid — acid sorbates Benzoic sorbates — sorbates; tri- — benzoates tri- acid — di-, acid — propionates di-, Sorbic acid — Sorbic acid — — Sorbic phosphates Benzoic acid phosphates — adipates Propionic — adipates acid — adipates acid — Phosphoric acid — Phosphoric acid Adipic acid Adipic Adipic Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Ponceau 4R, Cochineal Red A Red Cochineal 4R, Ponceau acid Nisin Fumaric E 234 E 160b E 280-283 E 297 E 338-452 E 355-357 E 210-213 E 338-452 E 200-213 E 124 E 355-357 E 355-357 E 200-203 E 160d E 200-203 E-number Category number

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Restrictions/exceptions Footnotes only energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced only only

only for dairy-based dessert and similar products similar sugar and added dessert no dairy-based with for or only (1) (1) energy-reduced (1) (1) only only energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced only (51) (52) only mg/kgappropriate) as 5 000 Maximum level (mg/l or (mg/l Maximum level 250 100 5 000 5 2 000 2

5 000 5 5 000 5 5 000 5 350 6 000 6 3 000 3 6 000 6 2 500 2 1 000 1 400

lycerides Name Sucrose esters of fatty acids — sucrog — acids fatty of esters Polysorbates Sucrose Stearoyl-2-lactylates esters Sorbitan Polyglycerol esters of fatty acids acids salts acid fatty gum fatty gum Ca Succinic of Karaya of Cassia and esters esters K Polyglycerol tartrate Propane-1,2-diol Na, K Stearyl its Acesulfame and Aspartame Saccharin Sucralose salts and Ca Na and its acid Cyclamic E 416 E 427 E 477 E 481-482 E 491-495 E 473-474 E 475 E 483 E 950 E 432-436 E 951 E 952 E 954 E 955 E 363 E-number Category number

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sulfame-K (E 950)

g good manufacturing combination with E 950 or

Period of application: From 29 November 2012

only energy-reduced or with no added sugar added no with or energy-reduced only Restrictions/exceptions Footnotes only energy-reduced or with no added sugar added no with or energy-reduced only

only energy-reduced or with no added sugar added no with or energy-reduced only (11)a (49) (50) (49) (60) (11)a only energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced only only

mg/kgappropriate) as as flavour enhancer only enhancer flavour as 5

Maximum level (mg/l or (mg/l Maximum level O

350

50 300 000 300 100

5 32 E 951 practice (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (1): The additives may be added individually or in combination in or individually added be may additives (1): The (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process followin process fermentation the from resulting products fermented certain in present be may salts its and acid (6): Propionic (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Neohesperidine DC Thaumatin glycosides aspartame-acesulfame Neohesperidine Steviol of Neotame syrup Salt Polyglycitol E 960 E 961 E 964 E 962 E 959 E 957 E-number Category number

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n (EC) No 1333/2008 n (EC)

from 1 August 2014 from 1 August 2014 E 410, E 412, E 415 E 417 may not be used to produce on ingestion rehydrate dehydrated foods intended to until 31 July 2014 until 31 July 2014 Restrictions/exceptions Footnotes Period of application: of application: Period of Period

Period of application: of Period (69)

Period of application: of Period (69) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 300 300

quantum satis satis quantum quantum

quantum satis quantum satis

that limit shall apply from 1 shall apply from that limit February 2013 (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (60): Expressed as steviol equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III Regulatio of (g) 22 (1) Article purposes of the 15 mg/kg. For lakes (74): aluminium all aluminium coming from for Maximum limit Name Colours with combined maximum limit limit maximum maximum combined combined with with Colours Colours Colours at at Colours Colours Additives Group II Group III Group I Group II Group III E-number Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms chewable excluding forms, similar and tablets and capsules including form solid a in supplied supplements Food Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children Category number 17 17.1

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of vitamin A and of combinations A and of vitamins D Restrictions/exceptions only when supplied in dried form and containing preparations containing and form dried in supplied when only Footnotes

only foods in tablet and coated tablet form tablet coated and tablet in foods only (1) (2) (1) (1) (46) (61) (61) (61) mg/kgappropriate) as quantum satis 1 000 Maximum level (mg/l or (mg/l Maximum level 10 400 35 1 000 1

1 500 1 400

35 quantum satis quantum quantum satis quantum quantum satis quantum 30 quantum satis quantum benzoates and polyphosphates Name Sorbic acid — sorbates; Benzoic acid — acid tri- Benzoic di-, BHT sorbates; — and — phosphates BHA acid — TBHQ, Sorbic acid Gallates, Phosphoric Polysorbates Polyols Lycopene Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau rosemary alginate of 2-diol gum Extracts hemicellulose Propane-1, Karaya Soybean Beta-cyclodextrin E 416 E 432-436 E 110 E 124 E 405 E 338-452 E 104 E 160d E 310-321 Group IV E 392 E 426 E 459 E 200-213 E-number Category number

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until 31 January 2014 From 1 2014 February Period of application: From 3 2012 December Restrictions/exceptions Footnotes

Period of application: application: (1) of of (1) Period Period

only food supplements in effervescent tablet form tablet effervescent in supplements food only mg/kgappropriate) as 30 000 quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum quantum satis satis quantum quantum

10 quantum satis quantum quantum satis quantum 200

quantum satis quantum lycerides cellulose Name Sucrose esters of fatty acids — sucrog — acids fatty of esters silicates Sucrose silicates esters — — Sorbitan dioxide dioxide Silicon Silicon Polyglycerol esters of fatty acids methyl fatty carboxy sodium of Cross-linked esters Polyglycerol yellow polysiloxane and Dimethyl white wax wax Beeswax, Candelilla Carnauba Shellac E 904 E 473-474 E 475 E 901 E 551-559 E 900 E 551-553 E 468 E 491-495 E 902 E 903 E-number Category number

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Restrictions/exceptions Footnotes

only foods in tablet and coated tablet form form tablet tablet coated coated form and and tablet tablet tablet and in in capsule foods foods in only only only only in capsule and tablet form tablet and capsule in only

(51) (52) (50) (60) (49) (11)a

mg/kgappropriate) as only as flavour enhancer flavour as only Maximum level (mg/l or (mg/l Maximum level 500 500 100 000 100 500 quantum satis quantum 18 000 18

quantum satis quantum 100 670 500 2 000 2 800 60 2 quantum satis quantum Name Polyvinyl alcohol (PVA) copolymer alcohol Polyvinylpyrrolidone Polyvinylpolypyrrolidone methacrylate Polyvinyl Pullulan Basic Saccharin and its Na, K and Ca salts Ca and K Na, K its Acesulfame and Aspartame DC Saccharin Sucralose salts and Ca Na and its acid Cyclamic glycosides Neohesperidine aspartame-acesulfame Steviol of Neotame Neotame Salt E 951 E 959 E 952 E 954 E 955 E 960 E 961 E 1204 E 1205 E 1201 E 950 E 962 E 961 E 1202 E 1203 E-number Category number

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on (EC) No 1333/ on (EC) sulfame-K (E 950)

combination with E 950 or

Restrictions/exceptions Footnotes

only in capsule and tablet form tablet and capsule in only only in capsule and tablet form tablet and capsule in only

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level 100 000 100

100 000 100 200 000 200

10 000 10 3 500 3

E 951 2008 that limit shall apply from 1 February 2013 1 February from apply shall limit 2008 that (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (46): As and acid the sum of carnosol carnosic (1): The additives may be added individually or in combination in or individually added be may additives (1): The (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (60): Expressed as steviol equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (69): aluminium lakes 150 aluminium coming Maximum for all from mg/kg. limit For the purposes 22 (g) of Regulati of Article (1) (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits Name Neutral methacrylate copolymer copolymer copolymer. methacrylate methacrylate acetate Neutral Anionic citrate glycol Polyvinylpyrrolidone-vinyl Triethyl Polyethylene E 1505 E 1207 E 1521 E 1206 E 1208 E-number Category number

M29 M2 M5 M6 M7 M37 M2 ▼ ▼ ▼ ▼ ▼ ▼ ▼ 2008R1333 — EN — 14.04.2014 — 017.001 — 290

Restrictions/exceptions

Footnotes

(1) (2) (1) (1) (46) (61) (61) (61) mg/kgappropriate) as quantum satis 2 000 Maximum level (mg/l or (mg/l Maximum level 100 10 400 10 1 000 1 quantum satis quantum

400

10 quantum satis quantum quantum satis 30

(79): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water of 200 ml with consumption when diluted for dissolved food supplement ready the to applies Maximum level (79): benzoates and polyphosphates Name Sorbic acid — sorbates; Benzoic acid — acid tri- Benzoic di-, BHT sorbates; — and — phosphates BHA acid — TBHQ, Sorbic acid Gallates, Phosphoric Colours with combined maximum limit maximum combined with Colours Colours at Colours Additives Lycopene Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau rosemary alginate of 2-diol gum Extracts Propane-1, Karaya E 104 E 160d E 416 E 110 E 124 E 405 E 338-452 Group II E 310-321 Group I Group III E 392 E 200-213 E-number Food supplements supplied in a liquid form liquid a in supplied supplements Food Category number 17.2

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until 31 January 2014 From 1 2014 February Restrictions/exceptions Footnotes

Period of application: application: of (1) of Period Period

(51) (60) (52) mg/kgappropriate) as quantum satis Maximum level (mg/l or (mg/l Maximum level 400 80 quantum satis quantum quantum satis satis quantum quantum

1 500 1 50 200 quantum satis quantum 350 quantum satis quantum 600 240

lycerides Name Sucrose esters of fatty acids — sucrog — acids fatty of esters silicates Polysorbates silicates Sucrose — esters — dioxide Sorbitan dioxide Silicon Silicon Polyglycerol esters of fatty acids salts fatty Ca hemicellulose of and Soybean esters K Polyglycerol Na, K its Acesulfame and Aspartame DC Saccharin Sucralose glycosides salts and Ca Na and its acid Cyclamic Neohesperidine Steviol E 951 E 952 E 959 E 432-436 E 954 E 955 E 475 E 950 E 960 E 551-559 E 551-553 E 426 E 473-474 E 491-495 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

Restrictions/exceptions

Footnotes

(11)a (49) (50) (49) (11)a

mg/kgappropriate) as only as flavour enhancer flavour as only Maximum level (mg/l or (mg/l Maximum level

350

20 2 E 951 (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (46): As and acid the sum of carnosol carnosic (1): The additives may be added individually or in combination in or individually added be may additives (1): The (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (2): acid expressed as the free are applicable to the sum and The maximum the levels level is (60): Expressed as steviol equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits Name Salt of aspartame-acesulfame of Neotame Neotame Salt E 961 E 962 E 961 E-number Category number

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from 1 August 2014 Period of application: from 1 August 2014 until 31 July 2014 Period of application: until 31 July 2014 Restrictions/exceptions Footnotes Period of application: of supplements Period food solid only

Period of application: of Period (69) only solid food supplements supplements food food solid liquid only (69) only (1) (61) (61) (61) mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

300 300 100 10 400 10 quantum satis satis quantum quantum

10 quantum satis quantum satis 30

quantum satis quantum Name Gallates, TBHQ, BHA and BHT and BHA TBHQ, Gallates, Polyols Colours with combined maximum limit limit maximum maximum combined limit combined with maximum with Colours combined Colours with Colours Colours at at Colours Colours Additives Lycopene Sunset Yellow FCF/Orange Yellow S A Yellow Red FCF/Orange Cochineal Yellow Yellow 4R, Quinoline Sunset Ponceau E 110 E 124 Group II Group IV Group III Group III E 104 E 160d Group I E 310-321 Group II Group III E-number Food supplements supplied in a syrup-type or chewable form chewable or syrup-type a in supplied supplements Food Category number 17.3

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until 31 January 2014 From 1 2014 February Restrictions/exceptions Footnotes

application: application: of (1) of Period Period

(46) mg/kgappropriate) as quantum satis quantum satis Maximum level (mg/l or (mg/l Maximum level quantum satis quantum quantum satis quantum quantum satis satis quantum quantum 1 000 1

1 500 1 400

quantum satis quantum quantum satis quantum 200 2 000 2 quantum satis quantum quantum satis quantum

quantum satis quantum and polyphosphates lycerides Name Phosphoric acid — phosphates — di-, tri- di-, — phosphates sucrog — — acid acids Phosphoric fatty of esters silicates Polysorbates silicates Sucrose — esters — dioxide Sorbitan dioxide Silicon Silicon Extracts of rosemary acids alginate of fatty 2-diol gum Extracts hemicellulose of Propane-1, Karaya Soybean esters yellow Polyglycerol and white wax wax Beeswax, Candelilla K Carnauba Shellac Acesulfame E 904 E 416 E 432-436 E 405 E 475 E 901 E 551-559 E 551-553 E 338-452 E 392 E 426 E 473-474 E 491-495 E 902 E 903 E 950 E-number Category number

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sulfame-K (E 950)

combination with E 950 or

elements, as flavour enhancer

Restrictions/exceptions Footnotes

(51) (52) (50) (60) (49) (11)a

mg/kgappropriate) as only food supplements based on vitamin and/or mineral and/or vitamin on based supplements food only Maximum level (mg/l or (mg/l Maximum level 1 250 1 1 200 1 2 000 2

400 1 800 1 400 5 500 5 2 400 2 185 2 E 951 (50): alone or in either both The levels for E 951 and E 950 of aspartame-acesulfame, not to be exceeded by are use of the salt (49): The maximum usable levels are derived from the maximum usable (E 951) levels for its constituent parts, aspartame and ace (1): The additives may be added individually or in combination in or individually added be may additives (1): The (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent equivalent or (b) aspartame K acesulfame expressed as (a) are (11): Limits Name Saccharin and its Na, K and Ca salts Ca and K Na, its and Aspartame Saccharin DC Sucralose salts and Ca Na and its acid Cyclamic Thaumatin glycosides Neohesperidine aspartame-acesulfame Steviol of Neotame Neotame Salt E 959 E 961 E 952 E 957 E 954 E 955 E 960 E 961 E 962 E 951 E-number Category number

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Restrictions/exceptions

Footnotes

mg/kgappropriate) as Maximum level (mg/l or (mg/l Maximum level

2008 that limit shall apply from 1 February 2013 1 February from apply shall limit 2008 that (51): Maximum usable levels are expressed in free acid in free expressed are (51): Maximum usable levels (46): As and acid the sum of carnosol carnosic (52): Maximum usable levels are expressed in free imide in free expressed are (52): Maximum usable levels (60): Expressed as steviol equivalents (60): Expressed as steviol quantity of E 104, (61): The total E 110, Group E 124 shall not exceed the maximum listed for III and the colours in Group III (69): aluminium lakes 150 aluminium coming Maximum for all from mg/kg. limit For the purposes 22 (g) of Regulati of Article (1) Name Additives Group I E-number Processed foods not covered by categories 1 to 17, excluding foods for infants and young children young and infants for foods excluding 17, to 1 categories by covered not foods Processed Category number 18

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▼M4 ANNEX III

Union list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use

Definitions 1. ‘nutrients’ for the purposes of this Annex means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009.

2. ‘preparation’ for the purposes of this Annex means a formulation consisting of one or more food additives, food enzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incor porated to facilitate their storage, sale, standardisation, dilution or dissolution.

PART 1

Carriers in food additives

E number of Food additives to which the carrier Name of the carrier Maximum level the carrier may be added

E 1520 Propane-1, 2-diol (propylene 1 000 mg/kg in final food (as Colours, emulsifiers and anti glycol) carry-over) (1 ) oxidants

E 422 Glycerol quantum satis All food additives

E 420 Sorbitol

E 421 Mannitol

E 953 Isomalt

E 965 Maltitol

E 966 Lactitol

E 967 Xylitol

E 968 Erythritol

E 400 – E 404 Alginic acid – alginates (Table 7 of Part 6)

E 405 Propane-1, 2-diol alginate

E 406 Agar

E 407 Carrageenan

E 410 Locust bean gum

E 412 Guar gum

E 413 Tragacanth

E 414 Gum arabic (acacia gum)

E 415 Xanthan gum

E 440 Pectins 2008R1333 — EN — 14.04.2014 — 017.001 — 298

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E number of Food additives to which the carrier Name of the carrier Maximum level the carrier may be added

E 432 – E 436 Polysorbates (Table 4 of Part 6) quantum satis Antifoaming agents

E 442 Ammoniumphosphatides quantum satis Antioxidants

E 460 Cellulose quantum satis All food additives

E 461 Methyl cellulose

E 462 Ethyl cellulose

E 463 Hydroxypropyl cellulose

E 464 Hydroxypropyl methyl cellulose

E 465 Ethyl methyl cellulose

▼M35 E 466 Sodium carboxy methyl cellulose, Cellulose gum

▼M4 E 322 Lecithins quantum satis Colours and fat-soluble anti oxidants E 432 – E 436 Polysorbates (Table 4 of Part 6)

E 470b Magnesium salts of fatty acids

E 471 Mono- and diglycerides of fatty acids

E 472a Acetic acid esters of mono- and diglycerides of fatty acids

E 472c Citric acid esters of mono- and diglycerides of fatty acids

E 472e Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

E 473 Sucrose esters of fatty acids

E 475 Polyglycerol esters of fatty acids

E 491 – E 495 Sorbitan esters (Table 5 of Part quantum satis Colours and antifoaming agents 6)

E 1404 Oxidised starch quantum satis All food additives

E 1410 Monostarch phosphate

E 1412 Distarch phosphate

E 1413 Phosphated distarch phosphate

E 1414 Acetylated distarch phosphate

E 1420 Acetylated starch

E 1422 Acetylated distarch adipate 2008R1333 — EN — 14.04.2014 — 017.001 — 299

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E number of Food additives to which the carrier Name of the carrier Maximum level the carrier may be added

E 1440 Hydroxy propyl starch

E 1442 Hydroxy propyl distarch phosphate

E 1450 Starch sodium octenyl succinate

E 1451 Acetylated oxidised starch

E 170 Calcium carbonate

E 263 Calcium acetate

E 331 Sodium citrates

E 332 Potassium citrates

E 341 Calcium phosphates

E 501 Potassium carbonates

E 504 Magnesium carbonates

E 508 Potassium chloride

E 509 Calcium chloride

E 511 Magnesium chloride

E 514 Sodium sulphates

E 515 Potassium sulphates

E 516 Calcium sulphate

E 517 Ammonium sulphate

E 577 Potassium gluconate

E 640 Glycine and its sodium salt

E 1505 (1 ) Triethyl citrate

E 1518 (1 ) Glyceryl triacetate (triacetin)

E 551 Silicon dioxide quantum satis Emulsifiers and colours

E 552 Calcium silicate

E 553b Talc 50 mg/kg in the colour Colours preparation

E 901 Beeswax, white and yellow quantum satis Colours

E 1200 Polydextrose quantum satis All food additives

E 1201 Polyvinylpyrrolidone quantum satis Sweeteners

E 1202 Polyvinylpolypyrrolidone

E 322 Lecithins quantum satis Glazing agents for fruit

E 432 – E 436 Polysorbates 2008R1333 — EN — 14.04.2014 — 017.001 — 300

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E number of Food additives to which the carrier Name of the carrier Maximum level the carrier may be added

E 470a Sodium, potassium and calcium salts of fatty acids

E 471 Mono- and diglycerides of fatty acids

E 491 – E 495 Sorbitan esters

E 570 Fatty acids

E 900 Dimethyl polysiloxane

E 1521 Polyethylene glycol quantum satis Sweeteners

E 425 Konjac quantum satis All food additives

E 459 Beta-cyclodextrin 1 000 mg/kg in final food All food additives

E 468 Crosslinked sodium carboxy quantum satis Sweeteners methyl cellulose Cross-linked cellulose gum

E 469 Enzymatically hydrolysed quantum satis All food additives carboxymethylcellulose Enzymatically hydrolysed cellulose gum

E 555 Potassium aluminium silicate 90 % relative to the pigment In E 171 titanium dioxide and E 172 iron oxides and hydroxides

(1 ) Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

PART 2

Food additives other than carriers in food additives (1 )

E number of Food additive preparations to which the added food Name of the added food additive Maximum level the food additive may be added additive

Table 1 quantum satis All food additive preparations

E 200 – E 203 Sorbic acid — sorbates (Table 2 1 500 mg/kg singly or in Colour preparations of Part 6) combination in the preparation 15 mg/kg in the final product expressed as the free acid E 210 Benzoic acid

E 211 Sodium benzoate

E 212 Potassium benzoate

E 220 – E 228 Sulphur dioxide — sulphites 100 mg/kg in the preparation Colour preparations (except E163 (Table 3 of Part 6) and 2 mg/kg expressed as SO 2 anthocyanins, E 150 b caustic in the final product as sulphite caramel and E 150 d calculated sulphite ammonia caramel) (2 ) 2008R1333 — EN — 14.04.2014 — 017.001 — 301

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E number of Food additive preparations to which the added food Name of the added food additive Maximum level the food additive may be added additive

E 320 Butylated 20 mg/kg singly or in combi Emulsifiers containing fatty acids hydroxyanisole (BHA) nation (expressed on fat) in the preparation, 0,4 mg/kg in final E 321 Butylated product (singly or in combi hydroxytoluene (BHT) nation)

E 338 Phosphoric acid 40 000 mg/kg singly or in Preparations of the colour E 163 combination in the preparation anthocyanins E 339 Sodium phosphates (expressed as P 2 O 5 )

E 340 Potassium phosphates

E 343 Magnesium phosphates

E 450 Diphosphates

E 451 Triphosphates

E 341 Calcium phosphates 40 000 mg/kg in the preparation Colour and emulsifier prep (expressed as P 2 O 5 ) arations

10 000 mg/kg in the preparation Polyol preparations (expressed as P 2 O 5 )

10 000 mg/kg in the preparation E 412 guar gum preparations (expressed as P 2 O 5 )

E 392 Extracts of rosemary 1 000 mg/kg in the preparation, Colour preparations 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol

E 416 Karaya gum 50 000 mg/kg in the prep Colour preparations aration, 1 mg/kg in final product

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E 432 – E 436 Polysorbates quantum satis Preparations of colours, contrast enhancers, fat soluble anti oxidants and glazing agents for fruit

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E 473 Sucrose esters of fatty acids quantum satis Preparations of colours and fat soluble antioxidants

E 475 Polyglycerol esters of fatty quantum satis Preparations of colours and fat acids soluble antioxidants

E 476 Polyglycerol polyricinoleate 50 000 mg/kg in the prep As emulsifier in preparations of aration, 500 mg/kg in final food colours used in: Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines) Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)

E 491 – E 495 Sorbitan esters (Table 5 of Part quantum satis Preparations of colours, 6) anti-foaming agents and glazing agents for fruit 2008R1333 — EN — 14.04.2014 — 017.001 — 302

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E number of Food additive preparations to which the added food Name of the added food additive Maximum level the food additive may be added additive

E 551 Silicon dioxide 50 000 mg/kg in the preparation Dry powdered colour prep arations

10 000 mg/kg in the preparation E 508 potassium chloride and E 412 guar gum preparations

E 551 Silicon dioxide 50 000 mg/kg in the preparation Dry powdered preparations of emulsifiers E 552 Calcium silicate

E 551 Silicon dioxide 10 000 mg/kg in the preparation Dry powdered preparations of polyols E 552 Calcium silicate

E 553a Magnesium silicate

E 553b Talc

E 900 Dimethyl polysiloxane 200 mg/kg in the preparation, Colour preparations of E 160 a 0,2 mg/l in final food carotenes, E 160 b annatto, bixin, norbixin, E 160 c Paprika extract, capsanthin, capsorubin, E 160 d lycopene and E 160 e beta-apo-8′-carotenal

E 903 Carnauba wax 130 000 mg/kg in the prep As stabiliser in preparations of aration, 1 200 mg/kg in final sweeteners and/or acids intended product from all sources to be used in chewing gum

(1 ) Except enzymes authorised as food additives. (2 ) E 163 anthocyanins may contain up to 100 000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000 mg/kg according to the purity criteria (Directive 2008/128/EC).

Note: General rules for conditions of use of Food additives in Part 2 (1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general ‘quantum satis’ principle, unless stated otherwise. (2) For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food. (3) For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food. (4) No food additives are authorised for their function as colour, sweetener or flavour enhancer. PART 3

Food additives including carriers in food enzymes (1 )

E number of Maximum level in the added Name of the added food Maximum level in Maximum level in Can be used as final food except food additive enzyme preparation beverages a carrier? beverages additive

E 170 Calcium carbonate quantum satis quantum satis quantum satis Yes

E 200 Sorbic acid 20 000 mg/kg (singly 20 mg/kg 10 mg/l or in combination E 202 Potassium sorbate expressed as the free acid) 2008R1333 — EN — 14.04.2014 — 017.001 — 303

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E 210 Benzoic acid 5 000 mg/kg (singly 1,7 mg/kg 0,85 mg/l or in combination 5 mg/kg in cheese 2,5 mg/l in whey expressed as the free E 211 Sodium benzoate where rennet has based beverages acid) been used where rennet has 12 000 mg/kg in been used rennet

E 214 Ethyl-p-hydroxy 2 000 mg/kg (singly 2 mg/kg 1 mg/l benzoate or in combination expressed as the free E 215 Sodium ethyl acid) p-hydroxybenzoate

E 218 Methyl p-hydroxybenzoate

E 219 Sodium methyl p-hydroxybenzoate

E 220 Sulphur dioxide 2 000 mg/kg (singly 2 mg/kg 2 mg/l or in combination E 221 Sodium sulphite expressed as SO 2 ) 5 000 mg/kg only in E 222 Sodium hydrogen food enzymes for sulphite brewing 6 000 mg/kg only for E 223 Sodium metabi barley beta-amylase sulphite 10 000 mg/kg only E 224 Potassium metabi for papain in solid sulphite form

E 250 Sodium nitrite 500 mg/kg 0,01 mg/kg No use

E 260 Acetic acid quantum satis quantum satis quantum satis Yes

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E 261 Potassium acetates quantum satis quantum satis quantum satis

▼M4 E 262 Sodium acetates quantum satis quantum satis quantum satis

E 263 Calcium acetate quantum satis quantum satis quantum satis

E 270 Lactic acid quantum satis quantum satis quantum satis Yes

E 281 Sodium propionate quantum satis quantum satis 50 mg/l

E 290 Carbon dioxide quantum satis quantum satis quantum satis

E 296 Malic acid quantum satis quantum satis quantum satis Yes

E 300 Ascorbic acid quantum satis quantum satis quantum satis Yes

E 301 Sodium ascorbate quantum satis quantum satis quantum satis Yes

E 302 Calcium ascorbate quantum satis quantum satis quantum satis Yes

E 304 Fatty acid esters of quantum satis quantum satis quantum satis ascorbic acid 2008R1333 — EN — 14.04.2014 — 017.001 — 304

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E 306 Tocopherol-rich quantum satis quantum satis quantum satis extract

E 307 Alpha-tocopherol quantum satis quantum satis quantum satis

E 308 Gamma-tocopherol quantum satis quantum satis quantum satis

E 309 Delta-tocopherol quantum satis quantum satis quantum satis

E 322 Lecithins quantum satis quantum satis quantum satis Yes

E 325 Sodium lactate quantum satis quantum satis quantum satis

E 326 Potassium lactate quantum satis quantum satis quantum satis

E 327 Calcium lactate quantum satis quantum satis quantum satis Yes

E 330 Citric acid quantum satis quantum satis quantum satis Yes

E 331 Sodium citrates quantum satis quantum satis quantum satis Yes

E 332 Potassium citrates quantum satis quantum satis quantum satis Yes

E 333 Calcium citrates quantum satis quantum satis quantum satis

E 334 Tartaric acid (L(+)-) quantum satis quantum satis quantum satis

E 335 Sodium tartrates quantum satis quantum satis quantum satis Yes

E 336 Potassium tartrates quantum satis quantum satis quantum satis Yes

E 337 Sodium potassium quantum satis quantum satis quantum satis tartrate

E 350 Sodium malates quantum satis quantum satis quantum satis Yes

E 338 Phosphoric acid 10 000 mg/kg quantum satis quantum satis (expressed as P 2 O 5 )

E 339 Sodium phosphates 50 000 mg/kg (singly quantum satis quantum satis Yes or in combination, E 340 Potassium phosphates expressed as P 2 O 5 )

E 341 Calcium phosphates

E 343 Magnesium phos phates

E 351 Potassium malate quantum satis quantum satis quantum satis Yes

E 352 Calcium malates quantum satis quantum satis quantum satis Yes

E 354 Calcium tartrate quantum satis quantum satis quantum satis

E 380 Triammonium citrate quantum satis quantum satis quantum satis

E 400 Alginic acid quantum satis quantum satis quantum satis Yes

E 401 Sodium alginate quantum satis quantum satis quantum satis Yes

E 402 Potassium alginate quantum satis quantum satis quantum satis Yes

E 403 Ammonium alginate quantum satis quantum satis quantum satis

E 404 Calcium alginate quantum satis quantum satis quantum satis Yes 2008R1333 — EN — 14.04.2014 — 017.001 — 305

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E 406 Agar quantum satis quantum satis quantum satis Yes

E 407 Carrageenan quantum satis quantum satis quantum satis Yes

E 407a Processed euchema quantum satis quantum satis quantum satis seaweed

E 410 Locust bean gum quantum satis quantum satis quantum satis Yes

E 412 Guar gum quantum satis quantum satis quantum satis Yes

E 413 Tragacanth quantum satis quantum satis quantum satis Yes

E 414 Acacia gum (gum quantum satis quantum satis quantum satis Yes arabic)

E 415 Xanthan gum quantum satis quantum satis quantum satis Yes

E 417 Tara gum quantum satis quantum satis quantum satis Yes

E 418 Gellan gum quantum satis quantum satis quantum satis Yes

E 420 Sorbitol quantum satis quantum satis quantum satis Yes

E 421 Mannitol quantum satis quantum satis quantum satis Yes

E 422 Glycerol quantum satis quantum satis quantum satis Yes

E 440 Pectins quantum satis quantum satis quantum satis Yes

E 450 Diphosphates 50 000 mg/kg (singly quantum satis quantum satis or in combination E 451 Triphosphates expressed as P 2 O 5 ) E 452 Polyphosphates

E 460 Cellulose quantum satis quantum satis quantum satis Yes

E 461 Methyl cellulose quantum satis quantum satis quantum satis Yes

E 462 Ethyl cellulose quantum satis quantum satis quantum satis

E 463 Hydroxypropyl quantum satis quantum satis quantum satis Yes cellulose

E 464 Hydroxypropyl quantum satis quantum satis quantum satis Yes methyl cellulose

E 465 Ethyl methyl quantum satis quantum satis quantum satis cellulose

▼M35 E 466 Sodium carboxy quantum satis quantum satis quantum satis Yes methyl cellulose, Cellulose gum

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E 469 Enzymatically quantum satis quantum satis quantum satis hydrolysed carboxy methyl cellulose

E 470a Sodium, potassium quantum satis quantum satis quantum satis and calcium salts of fatty acids

E 470b Magnesium salts of quantum satis quantum satis quantum satis fatty acids 2008R1333 — EN — 14.04.2014 — 017.001 — 306

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E 471 Mono- and quantum satis quantum satis quantum satis Yes diglycerides of fatty acids

E 472a Acetic acid esters of quantum satis quantum satis quantum satis Yes mono- and diglycerides of fatty acids

E 472b Lactic acid esters of quantum satis quantum satis quantum satis Yes mono- and diglycerides of fatty acids

E 472c Citric acid esters of quantum satis quantum satis quantum satis Yes mono- and diglycerides of fatty acids

E 472d Tartaric acid esters of quantum satis quantum satis quantum satis Yes mono- and diglycerides of fatty acids

E 472e Mono- and diacetyl quantum satis quantum satis quantum satis Yes tartaric acid esters of mono- and diglycerides of fatty acids

E 472f Mixed acetic and quantum satis quantum satis quantum satis Yes tartaric acid esters of mono- and diglycerides of fatty acids

E 473 Sucrose esters of fatty 50 000 mg/kg 50 mg/kg 25 mg/L Yes, only as acids a carrier

E 500 Sodium carbonates quantum satis quantum satis quantum satis Yes

E 501 Potassium carbonates quantum satis quantum satis quantum satis Yes, E 501 (i) potassium carbonate only

E 503 Ammonium quantum satis quantum satis quantum satis Yes carbonates

E 504 Magnesium quantum satis quantum satis quantum satis Yes carbonates

E 507 Hydrochloric acid quantum satis quantum satis quantum satis Yes

E 508 Potassium chloride quantum satis quantum satis quantum satis Yes

E 509 Calcium chloride quantum satis quantum satis quantum satis Yes

E 511 Magnesium chloride quantum satis quantum satis quantum satis Yes

E 513 Sulphuric acid quantum satis quantum satis quantum satis Yes

E 514 Sodium sulphates quantum satis quantum satis quantum satis Yes, E 514 (i) sodium sulphate only

E 515 Potassium sulphates quantum satis quantum satis quantum satis Yes 2008R1333 — EN — 14.04.2014 — 017.001 — 307

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E 516 Calcium sulphate quantum satis quantum satis quantum satis Yes

E 517 Ammonium sulphate 100 000 mg/kg 100 mg/kg 50 mg/l Yes

E 524 Sodium hydroxide quantum satis quantum satis quantum satis

E 525 Potassium hydroxide quantum satis quantum satis quantum satis Yes

E 526 Calcium hydroxide quantum satis quantum satis quantum satis Yes

E 527 Ammonium quantum satis quantum satis quantum satis Yes hydroxide

E 528 Magnesium quantum satis quantum satis quantum satis Yes hydroxide

E 529 Calcium oxide quantum satis quantum satis quantum satis Yes

E 530 Magnesium oxide quantum satis quantum satis quantum satis

E 551 Silicon dioxide 50 000 mg/kg in the quantum satis quantum satis Yes dry powdered prep aration

E 570 Fatty acids quantum satis quantum satis quantum satis

E 574 Gluconic acid quantum satis quantum satis quantum satis Yes

E 575 Glucono-delta-lactone quantum satis quantum satis quantum satis Yes

E 576 Sodium gluconate quantum satis quantum satis quantum satis

E 577 Potassium gluconate quantum satis quantum satis quantum satis

E 578 Calcium gluconate quantum satis quantum satis quantum satis Yes

E 640 Glycine and its quantum satis quantum satis quantum satis sodium salt

E 920 L-cysteine 10 000 mg/kg 10 mg/kg 5 mg/l

E 938 Argon quantum satis quantum satis quantum satis

E 939 Helium quantum satis quantum satis quantum satis

E 941 Nitrogen quantum satis quantum satis quantum satis

E 942 Nitrous oxide quantum satis quantum satis quantum satis

E 948 Oxygen quantum satis quantum satis quantum satis

E 949 Hydrogen quantum satis quantum satis quantum satis

E 965 Maltitol quantum satis quantum satis quantum satis Yes

E 966 Lactitol quantum satis quantum satis quantum satis Yes (only as a carrier)

E 967 Xylitol quantum satis quantum satis quantum satis Yes (only as a carrier)

E 1200 Polydextrose quantum satis quantum satis quantum satis Yes

E 1404 Oxidised starch quantum satis quantum satis quantum satis Yes

E 1410 Monostarch quantum satis quantum satis quantum satis Yes phosphate

E 1412 Distarch phosphate quantum satis quantum satis quantum satis Yes

E 1413 Phosphated distarch quantum satis quantum satis quantum satis Yes phosphate 2008R1333 — EN — 14.04.2014 — 017.001 — 308

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E 1414 Acetylated distarch quantum satis quantum satis quantum satis Yes phosphate

E 1420 Acetylated starch quantum satis quantum satis quantum satis Yes

E 1422 Acetylated distarch quantum satis quantum satis quantum satis Yes adipate

E 1440 Hydroxy propyl quantum satis quantum satis quantum satis Yes starch

E 1442 Hydroxy propyl quantum satis quantum satis quantum satis Yes distarch phosphate

E 1450 Starch sodium quantum satis quantum satis quantum satis Yes octenyl succinate

E 1451 Acetylated oxidised quantum satis quantum satis quantum satis Yes starch

E 1520 Propane-1, 2-diol 500 g/kg (see footnote) (2 ) (see footnote) (2 ) Yes, only as (propylene glycol) a carrier

(1 ) Including enzymes authorised as food additives. (2 ) Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

Note: General rules for conditions of use of Food additives in Part 3 (1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general ‘quantum satis’ principle, unless stated otherwise.

(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.

PART 4

Food additives including carriers in food flavourings

E number of Flavouring categories to which the Name of the additive Maximum level the additive additive may be added

Table 1 All flavourings quantum satis

E 420 Sorbitol All flavourings quantum satis for purposes other E 421 Mannitol than sweetening, not as flavour enhancers E 953 Isomalt E 965 Maltitol E 966 Lactitol E 967 Xylitol E 968 Erythritol 2008R1333 — EN — 14.04.2014 — 017.001 — 309

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E number of Flavouring categories to which the Name of the additive Maximum level the additive additive may be added

E 200 – E 203 Sorbic acid and sorbates (Table All flavourings 1 500 mg/kg (singly or in 2 of Part 6), combination expressed as the E 210 Benzoic acid, free acid) in flavourings E 211 Sodium benzoate, E 212 Potassium benzoate E 213 Calcium benzoate

E 310 Propyl gallate Essential oils 1 000 mg/kg (gallates, TBHQ E 311 Octyl gallate and BHA, individually or in combination) in the essential oils E 312 Dodecyl gallate E 319 Tertiary-butyl 1 hydroquinone (TBHQ) Flavourings other than essential 100 mg/kg ( ) (gallates, indi oils vidually or in combination) E 320 Butylated 1 hydroxyanisole (BHA) 200 mg/kg ( ) (TBHQ and BHA, individually or in combination) in flavourings

E 338 – E 452 Phosphoric acid — phosphates All flavourings 40 000 mg/kg (singly or in — di-, tri- and polyphosphates combination expressed as P 2 O 5 ) (Table 6 of Part 6) in flavourings

E 392 Extracts of rosemary All flavourings 1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings

E 416 Karaya gum All flavourings 50 000 mg/kg in flavourings

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E 423 Octenyl succinic acid modified Flavouring-oil emulsions used 500 mg/kg in the flavouring gum arabic in categories 03: edible ices; emulsion 07.2: Fine bakery wares; 08.2: Processed meat, only processed poultry; 09.2: Processed fish and fishery products including mollusks and crustaceans and in category 16: Desserts excluding products covered in category 1, 3 and 4.

Flavouring-oil emulsions used 220 mg/kg in the flavouring in category 14.1.4: Flavoured emulsion drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts

Flavouring-oil emulsions used 300 mg/kg in the flavouring in categories 05.1: Cocoa and emulsion Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath refreshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals. 2008R1333 — EN — 14.04.2014 — 017.001 — 310

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E number of Flavouring categories to which the Name of the additive Maximum level the additive additive may be added

Flavouring-oil emulsions used 120 mg/kg in the flavouring in category 01.7.5: Processed emulsion cheese.

Flavouring-oil emulsions used 60 mg/kg in the flavouring in category 05.3: Chewing gum. emulsion

Flavouring-oil emulsions used 240 mg/kg in the flavouring in category 01.8: Dairy emulsion analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.2: Processed meat; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat- dishes.

Flavouring-oil emulsions used 140 mg/kg in the flavouring in category 10.2: Processed emulsion eggs and egg products.

Flavouring-oil emulsions used 400 mg/kg in the flavouring in category 14.1.4: Flavoured emulsion drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/ EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces.

Flavouring-oil emulsions used 440 mg/kg in the flavouring in category 15: Ready-to-eat emulsion savouries and snacks.

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E 425 Konjac All flavourings quantum satis

E 432 – E 436 Polysorbates (Table 4 of Part 6) All flavourings, except liquid 10 000 mg/kg in flavourings smoke flavourings and flavourings based on spice oleoresins (2 )

Foodstuffs containing liquid 1 000 mg/kg in final food smoke flavourings and flavourings based on spice oleoresins

E 459 Beta-cyclodextrin Encapsulated flavourings in:

— flavoured teas and 500 mg/l in final food flavoured powdered instant drinks

— flavoured snacks 1 000 mg/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer 2008R1333 — EN — 14.04.2014 — 017.001 — 311

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E number of Flavouring categories to which the Name of the additive Maximum level the additive additive may be added

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E 473 Sucrose esters of fatty acids Flavourings for water based 15 000 mg/kg in flavourings, clear flavoured drinks that 30 mg/l in the final food belong to category 14.1.4

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E 551 Silicon dioxide All flavourings 50 000 mg/kg in flavourings

E 900 Dimethyl polysiloxane All flavourings 10 mg/kg in flavourings

E 901 Beeswax Flavourings in non-alcoholic 200 mg/l in flavoured drinks flavoured drinks

E 1505 Triethyl citrate All flavourings 3 000 mg/kg from all sources in foodstuffs as consumed or as E 1517 Glyceryl diacetate (diacetin) reconstituted according to the instructions of the manufacturer; individually or in combination. E 1518 Glyceryl triacetate (triacetin) In the case of beverages, with the exception of cream liqueurs, the E 1520 Propane-1, 2-diol (propylene maximum level of E 1520 shall glycol) be 1 000 mg/l from all sources

E 1519 Benzyl alcohol Flavourings for:

— liqueurs, aromatised wines, 100 mg/l in final food aromatised wine-based drinks and aromatised wine-products cocktails

— confectionery including 250 mg/kg from all sources in chocolate and fine bakery foodstuffs as consumed or as wares reconstituted according to instruction of the manufacturer

(1 ) Proportionality rule: when combinations of gallates, TBHQ, and BHA are used, the individual levels must be reduced propor tionally. (2 ) Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.

PART 5 Food additives in nutrients Section A — Food additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II:

E number of Nutrient to which the food Can be used as the food Name of the food additive Maximum level additive may be added a carrier? additive

E 170 Calcium carbonate quantum satis All nutrients Yes

E 260 Acetic acid quantum satis All nutrients

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E 261 Potassium acetates quantum satis All nutrients 2008R1333 — EN — 14.04.2014 — 017.001 — 312

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E number of Nutrient to which the food Can be used as the food Name of the food additive Maximum level additive may be added a carrier? additive

E 262 Sodium acetates quantum satis All nutrients

E 263 Calcium acetate quantum satis All nutrients

E 270 Lactic acid quantum satis All nutrients

E 290 Carbon dioxide quantum satis All nutrients

E 296 Malic acid quantum satis All nutrients

E 300 Ascorbic acid quantum satis All nutrients

E 301 Sodium ascorbate quantum satis All nutrients

E 302 Calcium ascorbate quantum satis All nutrients

E 304 Fatty acid esters of ascorbic quantum satis All nutrients acid

E 306 Tocopherol-rich extract quantum satis All nutrients

E 307 Alpha-tocopherol quantum satis All nutrients

E 308 Gamma-tocopherol quantum satis All nutrients

E 309 Delta-tocopherol quantum satis All nutrients

E 322 Lecithins quantum satis All nutrients Yes

E 325 Sodium lactate quantum satis All nutrients

E 326 Potassium lactate quantum satis All nutrients

E 327 Calcium lactate quantum satis All nutrients

E 330 Citric acid quantum satis All nutrients

E 331 Sodium citrates quantum satis All nutrients

E 332 Potassium citrates quantum satis All nutrients

E 333 Calcium citrates quantum satis All nutrients

E 334 Tartaric acid (L(+)-) quantum satis All nutrients

E 335 Sodium tartrates quantum satis All nutrients

E 336 Potassium tartrates quantum satis All nutrients

E 337 Sodium potassium tartrate quantum satis All nutrients

E 338 – E 452 Phosphoric acid — phos 40 000 mg/kg expressed All nutrients phates — di-, tri- and as P 2 O 5 in the nutrient polyphosphates (Table 6 of preparation Part 6) 2008R1333 — EN — 14.04.2014 — 017.001 — 313

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E number of Nutrient to which the food Can be used as the food Name of the food additive Maximum level additive may be added a carrier? additive

E 350 Sodium malates quantum satis All nutrients

E 351 Potassium malate quantum satis All nutrients

E 352 Calcium malates quantum satis All nutrients

E 354 Calcium tartrate quantum satis All nutrients

E 380 Triammonium citrate quantum satis All nutrients

E 392 Extracts of rosemary 1 000 mg/kg in the In beta-carotene and preparation of lycopene preapartions beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol

E 400 – E 404 Alginic acid — alginates quantum satis All nutrients Yes (Table 7 of Part 6)

E 406 Agar quantum satis All nutrients Yes

E 407 Carrageenan quantum satis All nutrients Yes

E 407a Processed euchema seaweed quantum satis All nutrients Yes

E 410 Locust bean gum quantum satis All nutrients Yes

E 412 Guar gum quantum satis All nutrients Yes

E 413 Tragacanth quantum satis All nutrients Yes

E 414 Acacia gum (gum arabic) quantum satis All nutrients Yes

E 415 Xanthan gum quantum satis All nutrients Yes

E 417 Tara gum quantum satis All nutrients Yes

E 418 Gellan gum quantum satis All nutrients Yes

E 420 Sorbitol quantum satis All nutrients Yes, only as a carrier

E 421 Mannitol quantum satis All nutrients Yes, only as a carrier 2008R1333 — EN — 14.04.2014 — 017.001 — 314

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E number of Nutrient to which the food Can be used as the food Name of the food additive Maximum level additive may be added a carrier? additive

E 422 Glycerol quantum satis All nutrients Yes

E 432 – E 436 Polysorbates (Table 4 of quantum satis only in In beta carotene, lutein, Yes Part 6) beta carotene, lutein, lycopene and vitamins A, D lycopene and vitamin E and E preparations preparations. In vitamin A and D preparations maximum level in final food 2 mg/kg

E 440 Pectins quantum satis All nutrients Yes

E 459 Beta-cyclodextrin 100 000 mg/kg in the All nutrients Yes preparation and 1 000 mg/kg in final food

E 460 Cellulose quantum satis All nutrients Yes

E 461 Methyl cellulose quantum satis All nutrients Yes

E 462 Ethyl cellulose quantum satis All nutrients Yes

E 463 Hydroxypropyl cellulose quantum satis All nutrients Yes

E 464 Hydroxypropyl methyl quantum satis All nutrients Yes cellulose

E 465 Ethyl methyl cellulose quantum satis All nutrients Yes

▼M35

E 466 Sodium carboxy methyl quantum satis All nutrients Yes cellulose, Cellulose gum

▼M4

E 469 Enzymatically hydrolysed quantum satis All nutrients Yes carboxy methyl cellulose

E 470a Sodium, potassium and quantum satis All nutrients Yes calcium salts of fatty acids

E 470b Magnesium salts of fatty quantum satis All nutrients Yes acids

E 471 Mono- and diglycerides of quantum satis All nutrients Yes fatty acids

E 472a Acetic acid esters of mono- quantum satis All nutrients Yes and diglycerides of fatty acids 2008R1333 — EN — 14.04.2014 — 017.001 — 315

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E number of Nutrient to which the food Can be used as the food Name of the food additive Maximum level additive may be added a carrier? additive

E 472b Lactic acid esters of mono- quantum satis All nutrients Yes and diglycerides of fatty acids

E 472c Citric acid esters of mono- quantum satis All nutrients Yes and diglycerides of fatty acids

E 472d Tartaric acid esters of quantum satis All nutrients Yes mono- and diglycerides of fatty acids

E 472e Mono- and diacetyl tartaric quantum satis All nutrients Yes acid esters of mono- and diglycerides of fatty acids

E 472f Mixed acetic and tartaric quantum satis All nutrients Yes acid esters of mono- and diglycerides of fatty acids

E 473 Sucrose esters of fatty acids quantum satis In beta carotene, lutein, Yes lycopene and vitamin E preparations

2 mg/kg in final food In vitamin A and D prep arations

E 475 Polyglycerol esters of fatty quantum satis In beta carotene, lutein, Yes acids lycopene and vitamin E preparations

2 mg/kg in final food In vitamin A and D prep arations

E 491 – E 495 Sorbitan esters (Table 5 of quantum satis In beta carotene, lutein, Yes Part 6) lycopene and vitamin E preparations

2 mg/kg in final food In vitamin A and D prep arations

E 500 Sodium carbonates quantum satis All nutrients Yes

E 501 Potassium carbonates quantum satis All nutrients Yes

E 503 Ammonium carbonates quantum satis All nutrients Yes

E 504 Magnesium carbonates quantum satis All nutrients Yes

E 507 Hydrochloric acid quantum satis All nutrients Yes 2008R1333 — EN — 14.04.2014 — 017.001 — 316

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E number of Nutrient to which the food Can be used as the food Name of the food additive Maximum level additive may be added a carrier? additive

E 508 Potassium chloride quantum satis All nutrients

E 509 Calcium chloride quantum satis All nutrients

E 511 Magnesium chloride quantum satis All nutrients

E 513 Sulphuric acid quantum satis All nutrients

E 514 Sodium sulphates quantum satis All nutrients

E 515 Potassium sulphates quantum satis All nutrients

E 516 Calcium sulphate quantum satis All nutrients

E 524 Sodium hydroxide quantum satis All nutrients

E 525 Potassium hydroxide quantum satis All nutrients

E 526 Calcium hydroxide quantum satis All nutrients

E 527 Ammonium hydroxide quantum satis All nutrients

E 528 Magnesium hydroxide quantum satis All nutrients

E 529 Calcium oxide quantum satis All nutrients Yes

E 530 Magnesium oxide quantum satis All nutrients Yes

E 551, Silicon dioxide 50 000 mg/kg in the dry In dry powdered prep powdered preparation arations of all nutrients E 552 Calcium silicate (singly or in combi nation)

10 000 mg/kg in the In potassium chloride prep preparation (E 551 only) arations used in salt substitutes

E 554 Sodium aluminium silicate 15 000 mg/kg in the In fat soluble vitamin prep preparation arations

E 570 Fatty acids quantum satis All nutrients except nutrients containing unsaturated fatty acids

E 574 Gluconic acid quantum satis All nutrients 2008R1333 — EN — 14.04.2014 — 017.001 — 317

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E number of Nutrient to which the food Can be used as the food Name of the food additive Maximum level additive may be added a carrier? additive

E 575 Glucono-delta-lactone quantum satis All nutrients

E 576 Sodium gluconate quantum satis All nutrients

E 577 Potassium gluconate quantum satis All nutrients

E 578 Calcium gluconate quantum satis All nutrients

E 640 Glycine and its sodium salt quantum satis All nutrients

E 900 Dimethyl polysiloxane 200 mg/kg in the prep In preparations of aration, 0,2 mg/l in final beta-carotene and lycopene food

E 901 Beeswax, white and yellow quantum satis All nutrients Yes, only as a carrier

E 938 Argon quantum satis All nutrients

E 939 Helium quantum satis All nutrients

E 941 Nitrogen quantum satis All nutrients

E 942 Nitrous oxide quantum satis All nutrients

E 948 Oxygen quantum satis All nutrients

E 949 Hydrogen quantum satis All nutrients

E 953 Isomalt quantum satis All nutrients Yes, only as a carrier

E 965 Maltitol quantum satis All nutrients Yes, only as a carrier

E 966 Lactitol quantum satis All nutrients Yes, only as a carrier

E 967 Xylitol quantum satis All nutrients Yes, only as a carrier

E 968 Erythritol quantum satis All nutrients Yes, only as a carrier

E 1103 Invertase quantum satis All nutrients

E 1200 Polydextrose quantum satis All nutrients Yes

E 1404 Oxidised starch quantum satis All nutrients Yes 2008R1333 — EN — 14.04.2014 — 017.001 — 318

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E number of Nutrient to which the food Can be used as the food Name of the food additive Maximum level additive may be added a carrier? additive

E 1410 Monostarch phosphate quantum satis All nutrients Yes

E 1412 Distarch phosphate quantum satis All nutrients Yes

E 1413 Phosphated distarch quantum satis All nutrients Yes phosphate

E 1414 Acetylated distarch quantum satis All nutrients Yes phosphate

E 1420 Acetylated starch quantum satis All nutrients Yes

E 1422 Acetylated distarch adipate quantum satis All nutrients Yes

E 1440 Hydroxy propyl starch quantum satis All nutrients Yes

E 1442 Hydroxy propyl distarch quantum satis All nutrients Yes phosphate

E 1450 Starch sodium octenyl quantum satis All nutrients Yes succinate

E 1451 Acetylated oxidised starch quantum satis All nutrients Yes

E 1452 Starch Aluminium Octenyl 35 000 mg/kg in final In food supplements as Yes Succinate food defined in Directive 2002/ 46/EC due to its use in vitamin preparations for encapsulation purposes only

E 1518 Glyceryl triacetate (1 ) All nutrients Yes, only as (triacetin) a carrier

E 1520 (1 ) Propane-1, 2-diol 1 000 mg/kg in final All nutrients Yes, only as (propylene glycol) food (as carry-over) a carrier

(1 ) Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.

Section B — Food additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1 of Part E of Annex II:

E number of Nutrient to which the the food Name of the food additive Maximum level food additive may be Food category additive added

▼M22

E 301 Sodium ascorbate 100 000 mg/kg in Vitamin D prep Infant formulae and vitamin D preparation arations follow-on formulae as and defined by Directive 2006/141/EC 1 mg/l maximum carry-over in final food 2008R1333 — EN — 14.04.2014 — 017.001 — 319

▼M22

E number of Nutrient to which the the food Name of the food additive Maximum level food additive may be Food category additive added

Total carry-over 75 mg/l Coatings of Foods for infants and nutrient prep young children arations containing polyunsaturated fatty acids

▼M4

E 304 (i) Ascorbyl palmitate For uses in nutrient All nutrients Foods for infants and preparations under the young children condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

E 306 Tocopherol-rich extract For uses in nutrient All nutrients Foods for infants and preparations under the young children E 307 Alpha-tocopherol condition that the E 308 Gamma-tocopherol maximum level in foods mentioned in point 13.1 E 309 Delta-tocopherol of Part E of Annex II is not exceeded

E 322 Lecithins For uses in nutrient All nutrients Foods for infants and preparations under the young children condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded

E 330 Citric acid quantum satis All nutrients Foods for infants and young children

E 331 Sodium citrates For uses in nutrient All nutrients Foods for infants and preparations under the young children condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected

E 332 Potassium citrates For uses in nutrient All nutrients Foods for infants and preparations under the young children condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected 2008R1333 — EN — 14.04.2014 — 017.001 — 320

▼M4

E number of Nutrient to which the the food Name of the food additive Maximum level food additive may be Food category additive added

E 333 Calcium citrates Total carry-over 0,1 mg/ All nutrients Foods for infants and kg expressed as calcium young children and within the limit of calcium level and calcium/phosphorus ratio as set for the food category

▼M21

E 341 (iii) Tricalcium phosphate Maximum carry-over All nutrients Infant formulae and 150 mg/kg as P 2 O 5 and follow-on formulae as within the limit for defined by Directive calcium, phosphorus and 2006/141/EC calcium:phosphorus ratio as set in Directive 2006/ 141/EC

Maximum level of 1 000 All nutrients Processed cereal based mg/kg expressed as P 2 O 5 foods and baby foods for from all uses in final infants and young food mentioned in children as defined by point 13.1.3 of Part E of Directive 2006/125/EC Annex II is respected

▼M4

E 401 Sodium alginate For uses in nutrient All nutrients Processed cereal based preparations under the foods and baby foods for condition that the infants and young maximum level in foods children as defined by mentioned in Directive 2006/125/EC point 13.1.3 of Part E of Annex II is not exceeded

E 402 Potassium alginate For uses in nutrient All nutrients Processed cereal based preparations under the foods and baby foods for condition that the infants and young maximum level in foods children as defined by mentioned in point 13.1 Directive 2006/125/EC of Part E of Annex II is not exceeded

E 404 Calcium alginate For uses in nutrient All nutrients Processed cereal based preparations under the foods and baby foods for condition that the infants and young maximum level in foods children as defined by mentioned in Directive 2006/125/EC point 13.1.3 of Part E of Annex II is not exceeded 2008R1333 — EN — 14.04.2014 — 017.001 — 321

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E number of Nutrient to which the the food Name of the food additive Maximum level food additive may be Food category additive added

E 414 Gum arabic (acacia gum) 150 000 mg/kg in the All nutrients Foods for infants and nutrient preparation and young children 10 mg/kg carry-over in final product

E 415 Xanthan gum For uses in nutrient All nutrients Processed cereal based preparations under the foods and baby foods for condition that the infants and young maximum level in foods children as defined by mentioned in Directive 2006/125/EC point 13.1.3 of Part E of Annex II is not exceeded

E 421 Mannitol 1 000 times more than As carrier for Foods for infants and vitamin B12, vitamin B12 young children 3 mg/kg total carry-over

E 440 Pectins For uses in nutrient All nutrients Follow-on formulae and preparations under the processed cereal based condition that the foods and baby foods for maximum level in foods infants and young mentioned in point 13.1 children as defined by of Part E of Annex II is Directive 2006/125/EC not exceeded

▼M35

E 466 Sodium carboxy methyl For uses in nutrient All nutrients Dietary foods for infants cellulose, preparations under the and young children for condition that the special medical purposes Cellulose gum maximum level in foods as defined in Directive mentioned in point 13.1 1999/21/EC of Part E of Annex II is not exceeded

▼M4

E 471 Mono- and diglycerides For uses in nutrient All nutrients Foods for infants and of fatty acids preparations under the young children condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceeded and the conditions of use specified therein are respected

E 472c Citric acid esters of For uses in nutrient All nutrients Infant formulae and mono- and diglycerides preparations under the follow-on formulae for of fatty acids condition that the infants and young maximum level in foods children in good health mentioned in point 13.1 of Part E of Annex II is not exceeded 2008R1333 — EN — 14.04.2014 — 017.001 — 322

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E number of Nutrient to which the the food Name of the food additive Maximum level food additive may be Food category additive added

E 551 Silicon dioxide 10 000 mg/kg in nutrient Dry powdered Foods for infants and preparations nutrient prep young children arations

E 1420 Acetylated starch For uses in nutrient All nutrients Processed cereal based preparations under the foods and baby foods for condition that the infants and young maximum level in foods children as defined by mentioned in Directive 2006/125/EC point 13.1.3 of Part E of Annex II is not exceeded

E 1450 Starch sodium octenyl Carry-over 100 mg/kg Vitamin prep Foods for infants and succinate arations young children

Carry-over 1 000 mg/kg Polyunsaturated fatty acid prep arations

E 1451 Acetylated oxidised For uses in nutrient All nutrients Processed cereal based starch preparations under the foods and baby foods for condition that the infants and young maximum level in foods children as defined by mentioned in Directive 2006/125/EC point 13.1.3 of Part E of Annex II is not exceeded

Note: General rules for conditions of use of Food additives in Part 5 (1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general ‘quantum satis’ principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general ‘quantum satis’ principle, unless stated otherwise.

(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food.

(3) For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food.

(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.

PART 6 Definitions of groups of food additives for the purposes of Parts 1 to 5

Table 1

E number Name

E 170 Calcium carbonate

E 260 Acetic acid 2008R1333 — EN — 14.04.2014 — 017.001 — 323

▼M4

E number Name

▼M20

E 261 Potassium acetates

▼M4 E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 290 Carbon dioxide

E 296 Malic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 306 Tocopherol-rich extract

E 307 Alpha-tocopherol

E 308 Gamma-tocopherol

E 309 Delta-tocopherol

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

E 334 Tartaric acid (L(+)-)

E 335 Sodium tartrates

E 336 Potassium tartrates

E 337 Sodium potassium tartrate

E 350 Sodium malates

E 351 Potassium malate

E 352 Calcium malates

E 354 Calcium tartrate

E 380 Triammonium citrate

E 400 Alginic acid 2008R1333 — EN — 14.04.2014 — 017.001 — 324

▼M4

E number Name

E 401 Sodium alginate

E 402 Potassium alginate

E 403 Ammonium alginate

E 404 Calcium alginate

E 406 Agar

E 407 Carrageenan

E 407a Processed euchema seaweed

E 410 Locust bean gum

E 412 Guar gum

E 413 Tragacanth

E 414 Acacia gum (gum arabic)

E 415 Xanthan gum

E 417 Tara gum

E 418 Gellan gum

E 422 Glycerol

E 440 Pectins

E 460 Cellulose

E 461 Methyl cellulose

E 462 Ethyl cellulose

E 463 Hydroxypropyl cellulose

E 464 Hydroxypropyl methyl cellulose

E 465 Ethyl methyl cellulose

▼M35 E 466 Sodium carboxy methyl cellulose, Cellulose gum

▼M4

E 469 Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum

E 470a Sodium, potassium and calcium salts of fatty acids

E 470b Magnesium salts of fatty acids

E 471 Mono- and diglycerides of fatty acids

E 472a Acetic acid esters of mono- and diglycerides of fatty acids

E 472b Lactic acid esters of mono- and diglycerides of fatty acids

E 472c Citric acid esters of mono- and diglycerides of fatty acids

E 472d Tartaric acid esters of mono- and diglycerides of fatty acids 2008R1333 — EN — 14.04.2014 — 017.001 — 325

▼M4

E number Name

E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

E 500 Sodium carbonates

E 501 Potassium carbonates

E 503 Ammonium carbonates

E 504 Magnesium carbonates

E 507 Hydrochloric acid

E 508 Potassium chloride

E 509 Calcium chloride

E 511 Magnesium chloride

E 513 Sulphuric acid

E 514 Sodium sulphates

E 515 Potassium sulphates

E 516 Calcium sulphate

E 524 Sodium hydroxide

E 525 Potassium hydroxide

E 526 Calcium hydroxide

E 527 Ammonium hydroxide

E 528 Magnesium hydroxide

E 529 Calcium oxide

E 530 Magnesium oxide

E 570 Fatty acids

E 574 Gluconic acid

E 575 Glucono-delta-lactone

E 576 Sodium gluconate

E 577 Potassium gluconate

E 578 Calcium gluconate

E 640 Glycine and its sodium salt

E 938 Argon

E 939 Helium

E 941 Nitrogen 2008R1333 — EN — 14.04.2014 — 017.001 — 326

▼M4

E number Name

E 942 Nitrous oxide

E 948 Oxygen

E 949 Hydrogen

E 1103 Invertase

E 1200 Polydextrose

E 1404 Oxidised starch

E 1410 Monostarch phosphate

E 1412 Distarch phosphate

E 1413 Phosphated distarch phosphate

E 1414 Acetylated distarch phosphate

E 1420 Acetylated starch

E 1422 Acetylated distarch adipate

E 1440 Hydroxy propyl starch

E 1442 Hydroxy propyl distarch phosphate

E 1450 Starch sodium octenyl succinate

E 1451 Acetylated oxidised starch

Table 2

Sorbic acid — sorbates

E-number Name

E 200 Sorbic acid

E 202 Potassium sorbate

E 203 Calcium sorbate

Table 3

Sulphur dioxide — sulphites

E-number Name

E 220 Sulphur dioxide

E 221 Sodium sulphite

E 222 Sodium hydrogen sulphite

E 223 Sodium metabisulphite

E 224 Potassium metabisulphite

E 226 Calcium sulphite 2008R1333 — EN — 14.04.2014 — 017.001 — 327

▼M4

E-number Name

E 227 Calcium hydrogen sulphite

E 228 Potassium hydrogen sulphite

Table 4

Polysorbates

E-number Name

E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)

E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)

E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)

E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)

Table 5

Sorbitan esters

E-number Name

E 491 Sorbitan monostearate

E 492 Sorbitan tristearate

E 493 Sorbitan monolaurate

E 494 Sorbitan monooleate

E 495 Sorbitan monopalmitate

Table 6

Phosphoric acid — phosphates — di-, tri- and polyphosphates

E-number Name

E 338 Phosphoric acid

E 339 Sodium phosphates

E 340 Potassium phosphates

E 341 Calcium phosphates

E 343 Magnesium phosphates

E 450 Diphosphates

E 451 Triphosphates

E 452 Polyphosphates 2008R1333 — EN — 14.04.2014 — 017.001 — 328

▼M4 Table 7

Alginic acid — alginates

E-number Name

E 400 Alginic acid

E 401 Sodium alginate

E 402 Potassium alginate

E 403 Ammonium alginate 2008R1333 — EN — 14.04.2014 — 017.001 — 329

▼B ANNEX IV

Traditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives

Categories of additives which may continue Member State Foods to be banned

Germany Traditional German beer (Bier nach All except propellant gases deutschem Reinheitsgebot gebraut)

France Traditional French bread All

France Traditional French preserved truffles All

France Traditional French preserved snails All

France Traditional French goose and duck All preserves (confit)

Austria Traditional Austrian ‘Bergkäse’ All except preservatives

Finland Traditional Finnish ‘Mämmi’ All except preservatives

Sweden Traditional Swedish and Finnish fruit Colours syrups Finland

Denmark Traditional Danish ‘Kødboller’ Preservatives and colours

Denmark Traditional Danish ‘Leverpostej’ Preservatives (other than sorbic acid) and colours

Spain Traditional Spanish ‘Lomo embuchado’ All except preservatives and anti oxidants

Italy Traditional Italian ‘Mortadella’ All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas

Italy Traditional Italian ‘Cotechino e All except preservatives, antioxidants, zampone’ pH-adjusting agents, flavour enhancers, stabilisers and packaging gas 2008R1333 — EN — 14.04.2014 — 017.001 — 330

▼B ANNEX V

List of the food colours referred to in Article 24 for which the labelling of foods shall include additional information

Foods containing one or more of the following food Information colours

Sunset yellow (E 110) (*) ‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in Quinoline yellow (E 104) (*) children.

Carmoisine (E 122) (*)

Allura red (E 129) (*)

Tartrazine (E 102) (*)

Ponceau 4R (E 124) (*)

(*) ►M1 With the exception of: (a) foods where the colour(s) has been used for the purposes of health or other marking on meat products or for stamping or decorative colouring on eggshells; and (b) beverages containing more than 1,2 % by volume of alcohol. ◄