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2011R1129 — EN — 21.11.2013 — 001.001 — 1

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►B COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of additives (Text with EEA relevance) (OJ L 295, 12.11.2011, p. 1)

Amended by:

Official Journal

No page date ►M1 Commission Regulation (EU) No 1152/2013 of 19 November 2013 L 311 1 20.11.2013 2011R1129 — EN — 21.11.2013 — 001.001 — 2

▼B COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the ,

Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (1 ), and in particular Article 10, Article 30(1) and Article 30(5) thereof,

Whereas:

(1) Regulation (EC) No 1333/2008 provides for the establishment of a Union list of food additives approved for use in and their conditions of use.

(2) Food additives which are currently permitted for use in foods under European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (2 ), European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (3 ) and European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (4 ), should be included in Annex II to Regulation (EC) No 1333/2008 after a review of their compliance with Articles 6, 7 and 8 thereof. The review should not include a new risk assessment by the European Authority (hereinafter ‘the Authority’). Food additives and uses which are no longer needed shall not be entered in Annex II to that Regulation.

(3) Only food additives included in the Union list set out in Annex II to Regulation (EC) No 1333/2008 may be placed on the market and used in foods under the conditions of use specified therein. The additives should be listed on the basis of the categories of food to which they may be added. In order to facilitate the transfer and to enhance transparency of the authorisation procedure, it is appropriate to develop a new food categorisation system which will form the basis of Annex II.

(4) The established Codex Alimentarius General Standard for Food Additives (5 ), food category system has been used as a starting

(1 ) OJ L 354, 31.12.2008, p. 16. (2 ) OJ L 237, 10.9.1994, p. 3. (3 ) OJ L 237, 10.9.1994, p. 13. (4 ) OJ L 61, 18.3.1995, p. 1. (5 ) GSFA, Codex STAN 192-1995. 2011R1129 — EN — 21.11.2013 — 001.001 — 3

▼B point for developing the Union system. However, that system needs to be adapted to take into account the specificity of the existing authorisations in the Union. Current sector specific Union provisions on foods have been taken into account. The categories are created with the sole purpose of listing the authorised additives and their conditions of use.

(5) For reasons of clarity it is necessary to list food additives in groups of additives for authorisation for certain foods. Guidance should be provided to describe the different categories in order to ensure uniform interpretation. When necessary, inter­ pretation decisions can be adopted in accordance with Article 19 of Regulation (EC) No 1333/2008 in order to clarify whether or not a particular food belongs to a certain category of food.

(6) Nitrites (E 249–250) are needed as a in meat products to control the possible growth of harmful , in particular Clostridium botulinum. The use of nitrites in meat may however lead to formation of nitrosamines which are carci­ nogenic substances. The current authorisation of nitrites as food additives makes a balance between these effects, taking into account the scientific opinion of the Authority and the need to maintain certain traditional foods on the market. For some tradi­ tionally manufactured meat products maximum residual limits were set out in Annex III to Directive 95/2/EC. Those limits should be maintained in adequately specified and identified products; however it should be clarified that the limits apply at the end of the production process. In addition, the Commission will consult Member States, the stakeholders and the Authority to discuss the possibility to reduce the current maximum limits in all meat products and to further simplify the rules for the tradi­ tionally manufactured products. Depending on the outcome of such consultation, the Commission will consider whether it is appropriate to propose an adaptation to the maximum levels of nitrites that may be added to certain meat products.

(7) For prepared table covered by category 14.1.1, the only permitted additives should be and phosphates. Taking into account that Annex II to Regulation (EC) No 1333/2008 is intended to further harmonise the use of food additives in foods in the Union and to ensure the effective func­ tioning of the internal market, mineral which are added to prepared for standardisation purposes should not be considered as additives and, therefore, should not fall within the scope of this Regulation.

(8) All currently authorised food additives are subject to a re- evaluation by the Authority in accordance with Commission Regulation (EU) No 257/2010 (1 ) that sets up a programme for the re-evaluation of approved food additives. The re-evaluation of food additives is being carried out in accordance with the priorities laid down in that Regulation.

(1 ) OJ L 80, 26.3.2010, p. 19. 2011R1129 — EN — 21.11.2013 — 001.001 — 4

▼B

(9) In January 2008, the Authority adopted an opinion on lyco­ pene (1 ) in which it derived an (ADI) of 0,5 mg/kg bw/day for (E 160d) from all sources and that the potential intake might exceed the ADI, particularly for children. The use of lycopene as a food colour should therefore be restricted.

(10) In September 2009, the Authority adopted scientific opinions on sunset yellow FCF (E 110) (2 ), quinoline yellow (E 104) (3 ) and (E 124) (4 ). Based on the dietary exposure assessment in the scientific opinions, the Authority concluded that, in the case of quinoline yellow and ponceau 4R at the maximum levels of use, intake estimates at the mean and the high percentiles are generally above the ADI. Also for sunset yellow exposure may be too high in particular for 1- to 10- year-old children. The intake estimates are calculated based on the use levels provided by the in 2009. The Commission is revising the current authorised uses and use levels in order to verify that the exposure to these substances is safe for the consumer and it plans to prepare a new proposal with the revised levels by July 2011.

(11) In its opinion on the safety of from dietary intake adopted on 22 May 2008 the Authority concluded that the exposure might be too high in a significant part of the European population. The Authority could not conclude on the specific sources contributing to the aluminium content of a particular food, such as the amount inherently present, the contributions from use of food additives, and the amounts released to the food during processing and storage from aluminium-containing foils, containers, or utensils. In order to reduce exposure to aluminium the use of certain aluminium containing food additives should be restricted. The Commission is preparing measures to limit exposure to aluminium containing additives and intend to prepare a proposal with revised levels by September 2011.

(12) The stakeholders were requested to provide information about the use and the need to use the food colours as listed in Annex V to Directive 94/36/EC. Some of those food colours are currently not used in some of the food categories listed in that Annex. However, some of those authorised colours should be maintained on the list as they may be needed to replace or partly replace colours that might raise concern to the Authority during re-evalu­ ation. At this stage the number of authorised food colours can be reduced in the following food categories: flavoured processed cheese, preserves of red fruit, fish paste and crustacean paste, precooked crustacean and smoked fish.

(1 ) EFSA Journal (2008); 674, p. 1. (2 ) EFSA Journal 2009; 7(11):1330. (3 ) EFSA Journal 2009; 7(11):1329. (4 ) EFSA Journal 2009; 7(11):1328. 2011R1129 — EN — 21.11.2013 — 001.001 — 5

▼B

(13) Food colour ethyl ester of beta-apo-8'-carotenoic acid (C 30) (E 160f) is not offered anymore by the manufacturer and re- evaluation of this substance by the Authority is no longer supported by the business operators. Therefore, this additive should not be included in the Union list.

(14) The use of food colour (E 161g) is authorised only in ‘Saucisses de Strasbourg’. The Commission was informed that this food colour is no longer used. Therefore, the authorisation of use of this additive in Saucisses de Strasbourg should not be included in the Union list. However Directive 2009/35/EC of the European Parliament and of the Council of 23 April 2009 on the colouring matters which may be added to medicinal prod­ ucts (1 ) lays down that Member States shall not authorise, for the colouring of medicinal products for human and veterinary use any colouring matters other than those covered by Annex I to Directive 94/36/EC. Canthaxanthin is currently being used in some medicinal products. The additive should therefore remain on the list of authorised additives.

(15) Commission Regulation (EC) No 884/2007 of 26 July 2007 on emergency measures suspending the use of Red 2G (E 128) as food colour (2 ) suspended the use of the colour and the placing on the market of foods containing this colour. Therefore, Red 2G (E 128) should not be included in the Union list.

(16) During the re-evaluation by the Authority it appeared that the food colour, brown FK (E 154) only authorised in kippers, is no longer used. During its re-evaluation, the Authority could not conclude on the safety of this substance due to the defi­ ciencies in the available toxicity data (3 ). Therefore, this additive should not be included in the Union list.

(17) The anti-caking agent (E 551) is currently auth­ orised under Directive 95/2/EC for a variety of uses. This food additive has been allocated an acceptable daily intake (ADI) ‘not specified’ by the Scientific Committee on Food in its opinion of 18 May 1990 (4 ). There is a technological need to extend its uses to a higher level than is currently authorised for substitutes. Such use would benefit the consumer by providing anti-caking salt substitutes for sale in hot and humid European countries, since currently caking effects result in an inconvenient and often impossible usage of salt substitutes. Therefore, it is appro­ priate to authorise an increased maximum limit for salt substi­ tutes.

(18) The Authority assessed the information on the safety of basic methacrylate copolymer as a /coating agent in solid food supplements. In its opinion of 10 February 2010, the Authority concluded that this uses is of no safety concern, since basic methacrylate copolymer is virtually not absorbed from the gastrointestinal tract after oral administration. The additive is expected to play a technological role by moisture protection

(1 ) OJ L 109, 30.4.2009, p. 10. (2 ) OJ L 195, 27.7.2007, p. 8. (3 ) EFSA Journal 2010; 8(4):1535. (4 ) Opinion of the Scientific Committee for Food on First Series of Food Additives for various technological functions, Reports of SCF (25th series, 1991). 2011R1129 — EN — 21.11.2013 — 001.001 — 6

▼B and taste masking of various nutrients in combination with a fast release of the nutrient in the stomach. Therefore, it is appropriate to authorise the use of basic methacrylate copolymer as a glazing agent/coating agent in solid food supplements as defined in Article 2 of Directive 2002/46/EC of the European Parliament and of the Council (1 ) at a level of 100 000 mg/kg. This new food additive should be assigned the E 1205.

(19) It is necessary to regulate the use of additives in table-top swee­ teners as defined in point (g) of Article 3(2) of Regulation (EC) No 1333/2008. Those preparations containing permitted swee­ teners are intended for sale to the final consumer as a substitute for . The need for additives may be different depending on the different forms in which they are presented: liquid, powder and tablet form.

(20) The transfer of food additives to Annex II of Regulation (EC) No 1333/2008 should be considered as complete in accordance with Article 34 of that Regulation from the date of application of amendments introduced by this Regulation. Until then, the provisions of Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6) and (8) to (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and Annexes to these Directives should continue to apply.

(21) The current uses of additives covered by Articles 6, 7 and 8 of Regulation (EC) No 1333/2008, should not be affected by their transfer to the Union list. However, a transitional period should be provided in order to allow business operators to comply with the provisions of this Regulation.

(22) It is necessary to clarify the exception to the carry-over principle in a compound food other than as referred to in Annex II as laid down in point (a) of Article 18(1) of Regulation (EC) No 1333/2008. In Article 3 of Directive 95/2/EC and Article 3 of Directive 94/36/EC this exception applied to the foods that are now listed in Tables 1 and 2 respectively. In other compound foods belonging to the categories listed in part E (such as soups, sauces, etc) the carry over principle should continue to apply.

(23) The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee of the Food Chain and Animal Health, and neither the European Parliament nor the Council has opposed them,

HAS ADOPTED THIS REGULATION:

Article 1 Amendment to Regulation (EC) No 1333/2008

Annex II to Regulation (EC) No 1333/2008 is replaced by the text of the Annex to this Regulation.

(1 ) OJ L 183, 12.7.2002, p. 51. 2011R1129 — EN — 21.11.2013 — 001.001 — 7

▼B Article 2 Transitional provisions

1. Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from 1 June 2013.

2. By derogation to paragraph 1, the following entries in Annex II to Regulation (EC) No 1333/2008, as amended by this Regulation, shall apply from the date of entry into force of this Regulation:

(a) in point 3 of part B, the entry concerning basic methacrylate copolymer (E 1205);

(b) in point 12.1.2 of Part E, the entry concerning the use of silicon dioxide (E 551) in salt substitutes;

(c) in point 17.1 of Part E, the entry concerning the use of basic methacrylate copolymer (E 1205) in food supplements supplied in solid form.

3. Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Articles 2 and 4 of Directive 95/2/EC and the Annexes to those Directives shall cease to apply from 1 June 2013.

4. By derogation to paragraph 3, the entry in Annex IV to Directive 95/2/EC concerning of use of silicon dioxide (E 551) in salt substitutes shall cease to apply from the date of entry into force of this Regulation.

5. Foods that have been lawfully placed on the market before 1 June 2013, but do not comply with this regulation, may continue to be marketed until their date of minimal durability or use-by-date.

Article 3

Regulation (EC) No 884/2007 is repealed as from 1 June 2013.

Article 4

This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

2011R1129 — EN — 21.11.2013 — 001.001 — 8

▼B ANNEX

‘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.

4. Aluminium lakes prepared from the listed colours are authorised.

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 , 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 .

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 of animal or vegetable origin 2011R1129 — EN — 21.11.2013 — 001.001 — 9

▼B

4 Butter

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

6 Unflavoured fermented milk products, not heat-treated after fermen­ tation

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

10 Unflavoured leaf tea

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

12 Dry pasta, excluding -free and/or pasta intended for hypo­ proteic 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 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)

11 Butter from sheep and goats’ milk

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

13 and other milled products and 2011R1129 — EN — 21.11.2013 — 001.001 — 10

▼B

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 preparations, 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, ; 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 Coun­ cil (6 ), spirits (preceded by the name of the fruit) obtained by maceration and 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 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

31 Honey as defined in Directive 2001/110/EC

32 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. 2011R1129 — EN — 21.11.2013 — 001.001 — 11

▼B PART B

LIST OF ALL ADDITIVES

1. Colours

E-number Name

E 100

E 101

E 102

E 104 Quinoline Yellow

E 110 Sunset Yellow FCF/Orange Yellow S

E 120 , Carminic acid, Carmines

E 122 Azorubine, Carmoisine

E 123

E 124 Ponceau 4R, Cochineal Red A

E 127

E 129 Allura Red AC

E 131 Patent Blue V

E 132 Indigotine, Indigo carmine

E 133 Brilliant Blue FCF

E 140 and chlorophyllins

E 141 complexes of chlorophylls, chlorophyllins

E 142 Green S

E 150a Plain (1 )

E 150b Caustic sulphite caramel

E 150c caramel

E 150d Sulphite ammonia caramel

E 151 Brilliant Black BN, Black PN

E 153 Vegetable carbon

E 155 Brown HT

E 160a

E 160b , , Norbixin

E 160c , capsanthin, capsorubin

E 160d Lycopene

E 160e Beta-apo-8′-carotenal (C 30)

E 161b

E 161g Canthaxanthin (*)

E 162 Red,

E 163 2011R1129 — EN — 21.11.2013 — 001.001 — 12

▼B

E-number Name

E 170

E 171

E 172 oxides and hydroxides

E 173 Aluminium

E 174

E 175

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. confec­ tionery, 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

E 950 Acesulfame K

E 951

E 952 Cyclamates

E 953

E 954 Saccharins

E 955

E 957

E 959 Neohesperidine DC

E 961

E 962 Salt of aspartame-acesulfame

E 965 Maltitols

E 966

E 967

E 968

3. Additives other than colours and sweeteners

E-number Name

E 170 Calcium carbonate

E 200 2011R1129 — EN — 21.11.2013 — 001.001 — 13

▼B

E-number Name

E 202

E 203 Calcium sorbate

E 210 (1 )

E 211 (1 )

E 212 (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

E 235

E 239 Hexamethylene tetramine

E 242

E 249

E 250

E 251

E 252

E 260

E 261

E 262 Sodium acetates

E 263

E 270

E 280

E 281

E 282 Calcium propionate

E 283 Potassium propionate

E 284

E 285 Sodium tetraborate () 2011R1129 — EN — 21.11.2013 — 001.001 — 14

▼B

E-number Name

E 290

E 296

E 297

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 esters of ascorbic acid

E 306 -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

E 316

E 319 Tertiary-butyl hydroquinone (TBHQ)

E 320 (BHA)

E 321 (BHT)

E 322

E 325

E 326 Potassium lactate

E 327

E 330

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

E 334 (L(+)-)

E 335 Sodium tartrates

E 336 Potassium tartrates

E 337 Sodium

E 338 Phosphoric acid

E 339 Sodium phosphates

E 340 Potassium phosphates

E 341 Calcium phosphates 2011R1129 — EN — 21.11.2013 — 001.001 — 15

▼B

E-number Name

E 343 phosphates

E 350 Sodium malates

E 351 Potassium malate

E 352 Calcium malates

E 353 Metatartaric acid

E 354 Calcium tartrate

E 355

E 356 Sodium adipate

E 357 Potassium adipate

E 363

E 380 Triammonium citrate

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

E 392 Extracts of

E 400

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

E 407a Processed euchema seaweed

E 407

E 410

E 412

E 413 Tragacanth

E 414 (acacia gum)

E 415

E 416 Karaya gum

E 417 Tara gum

E 418

E 422

E 425

E 426 hemicellulose

E 427 Cassia gum 2011R1129 — EN — 21.11.2013 — 001.001 — 16

▼B

E-number Name

E 431 Polyoxyethylene (40) stearate

E 432 Polyoxyethylene sorbitan monolaurate ( 20)

E 433 Polyoxyethylene sorbitan monooleate ()

E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E 435 Polyoxyethylene (polysorbate 60)

E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)

E 440

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

E 461

E 462 Ethyl cellulose

E 463

E 464 Hydroxypropyl methyl cellulose

E 465

E 466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum

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

E 469 Enzymatically hydrolysed carboxy methyl cellulose, Enzy­ matically 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 2011R1129 — EN — 21.11.2013 — 001.001 — 17

▼B

E-number Name

E 473 Sucrose esters of fatty acids

E 474 Sucroglycerides

E 475 Polyglycerol esters of fatty acids

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

E 500 Sodium carbonates

E 501 Potassium carbonates

E 503 Ammonium carbonates

E 504 Magnesium carbonates

E 507

E 508

E 509

E 511

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

E 525 2011R1129 — EN — 21.11.2013 — 001.001 — 18

▼B

E-number Name

E 526

E 527 Ammonium hydroxide

E 528

E 529

E 530

E 535

E 536

E 538 Calcium ferrocyanide

E 541 Sodium aluminium phosphate acidic

E 551 Silicon dioxide

E 552

E 553a Magnesium silicate

E 553b

E 554 Sodium aluminium silicate

E 555 Potassium aluminium silicate

E 556 Calcium aluminium silicate

E 558 Bentonite

E 559 Aluminium silicate (Kaolin)

E 570 Fatty acids

E 574

E 575 Glucono-delta-lactone

E 576 Sodium gluconate

E 577

E 578

E 579 Ferrous gluconate

E 585 Ferrous lactate

E 586 4-Hexylresorcinol

E 620

E 621

E 622 Monopotassium glutamate

E 623 Calcium diglutamate

E 624 Monoammonium glutamate

E 625 Magnesium diglutamate

E 626 Guanylic acid

E 627 2011R1129 — EN — 21.11.2013 — 001.001 — 19

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E-number Name

E 628 Dipotassium guanylate

E 629 Calcium guanylate

E 630

E 631

E 632 Dipotassium inosinate

E 633 Calcium inosinate

E 634 Calcium 5′-ribonucleotides

E 635 Disodium 5′-ribonucleotides

E 640 and its sodium salt

E 650 Zinc acetate

E 900 Dimethyl polysiloxane

E 901 , white and yellow

E 902

E 903

E 904

E 905 Microcrystalline wax

E 907 Hydrogenated poly-1-decene

E 912 Montan acid esters

E 914 Oxidised polyethylene wax

E 920 L-

E 927b Carbamide

E 938

E 939

E 941

E 942

E 943a

E 943b

E 944 Propane

E 948

E 949 Hydrogen

E 999 extract

E 1103

E 1105 Lysozyme

E 1200

E 1201 2011R1129 — EN — 21.11.2013 — 001.001 — 20

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E-number Name

E 1202 Polyvinylpolypyrrolidone

E 1203 Polyvinyl (PVA)

E 1204 Pullulan

E 1205 Basic methacrylate copolymer

E 1404 Oxidised

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

E 1517 Glyceryl diacetate (diacetin)

E 1518 Glyceryl triacetate ()

E 1519 Benzyl alcohol

E 1520 Propane-1, 2-diol ()

E 1521 Polyethylene glycol

(1 ) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.

PART C

DEFINITIONS OF GROUPS OF ADDITIVES

(1) Group I

E-number Name Specific maximum level

E 170 Calcium carbonate quantum satis

E 260 Acetic acid quantum satis

E 261 Potassium acetate quantum satis

E 262 Sodium acetates quantum satis

E 263 Calcium acetate quantum satis

E 270 Lactic acid quantum satis

E 290 Carbon dioxide quantum satis 2011R1129 — EN — 21.11.2013 — 001.001 — 21

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E-number Name Specific maximum level

E 296 Malic acid quantum satis

E 300 Ascorbic acid quantum satis

E 301 Sodium ascorbate quantum satis

E 302 Calcium ascorbate quantum satis

E 304 Fatty acid esters of ascorbic quantum satis acid

E 306 Tocopherol-rich extract quantum satis

E 307 Alpha-tocopherol quantum satis

E 308 Gamma-tocopherol quantum satis

E 309 Delta-tocopherol quantum satis

E 322 Lecithins quantum satis

E 325 Sodium lactate quantum satis

E 326 Potassium lactate quantum satis

E 327 Calcium lactate quantum satis

E 330 Citric acid quantum satis

E 331 Sodium citrates quantum satis

E 332 Potassium citrates quantum satis

E 333 Calcium citrates quantum satis

E 334 Tartaric acid (L(+)-) quantum satis

E 335 Sodium tartrates quantum satis

E 336 Potassium tartrates quantum satis

E 337 Sodium potassium tartrate quantum satis

E 350 Sodium malates quantum satis

E 351 Potassium malate quantum satis

E 352 Calcium malates quantum satis

E 354 Calcium tartrate quantum satis

E 380 Triammonium citrate quantum satis

E 400 Alginic acid quantum satis (1 )

E 401 Sodium alginate quantum satis (1 )

E 402 Potassium alginate quantum satis (1 )

E 403 Ammonium alginate quantum satis (1 )

E 404 Calcium alginate quantum satis (1 )

E 406 Agar quantum satis (1 )

E 407 Carrageenan quantum satis (1 )

E 407a Processed euchema seaweed quantum satis (1 ) 2011R1129 — EN — 21.11.2013 — 001.001 — 22

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E-number Name Specific maximum level

E 410 Locust bean gum quantum satis (1 ) (2 )

E 412 Guar gum quantum satis (1 ) (2 )

E 413 Tragacanth quantum satis (1 )

E 414 Gum arabic (Acacia gum) quantum satis (1 )

E 415 Xanthan gum quantum satis (1 ) (2 )

E 417 Tara gum quantum satis (1 ) (2 )

E 418 Gellan gum quantum satis (1 )

E 422 Glycerol quantum satis

E 425 Konjac 10 g/kg, individually or in (i) Konjac gum combination (1 ) (3 ) (ii) Konjac glucomannane

E 440 Pectins quantum satis (1 )

E 460 Cellulose quantum satis

E 461 Methyl cellulose quantum satis

E 462 Ethyl cellulose quantum satis

E 463 Hydroxypropyl cellulose quantum satis

E 464 Hydroxypropyl methyl quantum satis cellulose

E 465 Ethyl methyl cellulose quantum satis

E 466 Carboxy methyl cellulose quantum satis

E 469 Enzymatically hydrolysed quantum satis carboxy methyl cellulose

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

E 470b Magnesium salts of fatty acids quantum satis

E 471 Mono- and diglycerides of quantum satis fatty acids

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

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

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

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

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

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

E 500 Sodium carbonates quantum satis 2011R1129 — EN — 21.11.2013 — 001.001 — 23

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E-number Name Specific maximum level

E 501 Potassium carbonates quantum satis

E 503 Ammonium carbonates quantum satis

E 504 Magnesium carbonates quantum satis

E 507 Hydrochloric acid quantum satis

E 508 Potassium chloride quantum satis

E 509 Calcium chloride quantum satis

E 511 Magnesium chloride quantum satis

E 513 Sulphuric acid quantum satis

E 514 Sodium sulphates quantum satis

E 515 Potassium sulphates quantum satis

E 516 Calcium sulphate quantum satis

E 524 Sodium hydroxide quantum satis

E 525 Potassium hydroxide quantum satis

E 526 Calcium hydroxide quantum satis

E 527 Ammonium hydroxide quantum satis

E 528 Magnesium hydroxide quantum satis

E 529 Calcium oxide quantum satis

E 530 Magnesium oxide quantum satis

E 570 Fatty acids quantum satis

E 574 Gluconic acid quantum satis

E 575 glucono-delta-lactone quantum satis

E 576 Sodium gluconate quantum satis

E 577 Potassium gluconate quantum satis

E 578 Calcium gluconate quantum satis

E 640 Glycine and its sodium salt quantum satis

E 920 L-cysteine quantum satis

E 938 Argon quantum satis

E 939 Helium quantum satis

E 941 Nitrogen quantum satis

E 942 Nitrous oxide quantum satis

E 948 Oxygen quantum satis

E 949 Hydrogen quantum satis

E 1103 Invertase quantum satis

E 1200 Polydextrose quantum satis

E 1404 Oxidised starch quantum satis 2011R1129 — EN — 21.11.2013 — 001.001 — 24

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E-number Name Specific maximum level

E 1410 Monostarch phosphate quantum satis

E 1412 Distarch phosphate quantum satis

E 1413 Phosphated distarch phosphate quantum satis

E 1414 Acetylated distarch phosphate quantum satis

E 1420 Acetylated starch quantum satis

E 1422 Acetylated distarch adipate quantum satis

E 1440 Hydroxy propyl starch quantum satis

E 1442 Hydroxy propyl distarch quantum satis phosphate

E 1450 Starch sodium octenyl quantum satis succinate

E 1451 Acetylated oxidised starch quantum satis

E 620 Glutamic acid 10 g/kg, individually or in combination, expressed as E 621 Monosodium glutamate glutamic acid

E 622 Monopotassium glutamate

E 623 Calcium diglutamate

E 624 Monoammonium glutamate

E 625 Magnesium diglutamate

E 626 Guanylic acid 500 mg/kg, individually or in combination, expressed E 627 Disodium guanylate as guanylic acid

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 420 Sorbitols Quantum satis (for purpose other than sweetening) E 421 Mannitol

E 953 Isomalt

E 965 Maltitols

E 966 Lactitol

E 967 Xylitol

E 968 Erythritol

(1 ) May not be used in jelly mini-cups. (2 ) May not be used to produce dehydrated foods intended to rehydrate on ingestion. (3 ) May not be used in jelly confectionery. 2011R1129 — EN — 21.11.2013 — 001.001 — 25

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(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

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

E 104 Quinoline Yellow

E 110 Sunset yellow FCF/Orange yellow S

E 120 Cochineal, Carminic acid, Carmines

E 122 Azorubine, Carmoisine

E 124 Ponceau 4R, Cochineal red A

E 129 Allura red AC

E 131 Patent Blue V

E 132 Indigotine, Indigo carmine

E 133 Brilliant Blue FCF

E 142 Green S

E 151 Brilliant black BN, Black BN

E 155 Brown HT

E 160e Beta-apo-8′-carotenal (C 30)

E 161b Lutein 2011R1129 — EN — 21.11.2013 — 001.001 — 26

▼B

(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

(c) E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)

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 2011R1129 — EN — 21.11.2013 — 001.001 — 27

▼B (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

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

E-number Name

E 220 Sulphur dioxide

E 221 Sodium sulphite 2011R1129 — EN — 21.11.2013 — 001.001 — 28

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E-number Name

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)

(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 2011R1129 — EN — 21.11.2013 — 001.001 — 29

▼B

E-number Name

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:

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

(q) E 491–495: Sorbitan esters

E-number Name

E 491 Sorbitan monostearate

E 492 Sorbitan tristearate 2011R1129 — EN — 21.11.2013 — 001.001 — 30

▼B

E-number Name

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

(s) E 551–559: Silicon dioxide — silicates

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)

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

E-number Name

E 620 Glutamic acid

E 621 Monosodium glutamate

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 2011R1129 — EN — 21.11.2013 — 001.001 — 31

▼B

E-number Name

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)

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) 2011R1129 — EN — 21.11.2013 — 001.001 — 32

▼B

Number Name

01.8 Dairy analogues, including beverage whiteners

02. Fats and oils and fat and oil

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

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 micro­ sweets 2011R1129 — EN — 21.11.2013 — 001.001 — 33

▼B

Number Name

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 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

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 2011R1129 — EN — 21.11.2013 — 001.001 — 34

▼B

Number Name

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 stabili­ sation/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 )

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

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

12.4

12.5 Soups and broths 2011R1129 — EN — 21.11.2013 — 001.001 — 35

▼B

Number Name

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)

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 2011R1129 — EN — 21.11.2013 — 001.001 — 36

▼B

Number Name

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 Regu­ lation (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

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. 2011R1129 — EN — 21.11.2013 — 001.001 — 37

process, and mixtures thereof), excluding A process, and 1 in thereof), foods of table of Part mixtures listed this Annex table 1 of Part A of this Annex 1 table of Part table 1 of Part A of this Annex 1 table of Part process, and mixtures thereof), excluding A process, and 1 in thereof), foods of table of Part mixtures listed this Annex Restrictions/exceptions production the during foods dried (i.e. powdered form dried foods in only production the during foods dried (i.e. powdered form dried foods in only

Footnotes in foods listed excluding the form, and coated tablet tablet only foods in PART E

(1) in foods listed excluding the form, and coated tablet tablet only foods in

5

O 2

(1) (4) (57) (4) (57) (1) (1) appropriate) Maximum level (mg/l or mg/kg as 10 000

10 000 10 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 (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 di-, tri- and polyphosphatesdi-, tri- Name Phosphoric acid — phosphates — phosphates — silicates acid — Phosphoric dioxide silicates Silicon — dioxide Silicon Carbon dioxide Carbon Argon oxide Helium Nitrogen Nitrous Oxygen Hydrogen Beta-cyclodextrin E-number E 551-559 E 459 E 551-559 E 938 E 939 E 941 E 942 E 948 E 949 E 338-452 E 290

number Category Food additives permitted in all categories of foods of categories all in permitted additives Food AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES FOOD IN USE CONDITIONS OF ADDITIVES AND AUTHORISED FOOD 0. B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 38

to individual foods or

ed after fermentation

Restrictions/exceptions

only sterilised and UHT milk UHT and sterilised only milk curdled only Footnotes

5

O 2

only UHT goat milk goat UHT (4) only (1) (2) (1) appropriate)

Maximum level (mg/l or mg/kg as 1 000 150

1 000 1

4 000 4

quantum satis

categories of foods

limit (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation Annex in this 18 of 01 to points in specified is maximum level different unless a apply shall level maximum The (57): (1): The additives may be added individually or in combination di-, tri- and polyphosphatesdi-, tri- (4): The maximum level is expressed as P (4): The maximum level acid expressed as the free to the sum are is applicable and (2): The maximum the levels level (1): The additives may be added individually or in combination Name Phosphoric acid — phosphates — phosphates — acid Phosphoric sorbates — acid Sorbic Colours with combined maximum combined with Colours Colours at Colours Additives Additives Sodium citrates Sodium E-number E 331 E 338-452 E 200-203 Group II Group I Group I Group III

number Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treat buttermilk) sterilised milk (excluding UHT) buttermilk (including unflavoured sterilised fermentation natural and after including pasteurised heat-treated products, Unflavoured products products, milk heat-treated milk fermented including fermented Unflavoured products Unflavoured milk fermented Flavoured Category Dairy products and analogues and products Dairy 01.1 01 01.2 01.4 01.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 39

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

only energy-reduced products or with no added sugar added no with or products energy-reduced only only fruit-flavoured desserts desserts fruit-flavoured fruit-flavoured (4) only (1) only appropriate) (1) (2) (1) Maximum level

(mg/l or mg/kg as 300 5 000 3 000 5 000 2 000 2

10 1 000 1 5 000 5

5 000 5 5 000 5 6 000 6 4 000 4 1 000 1 6 000 6 2 500 2 30 quantum satis quantum

acid — benzoates and polyphosphatesdi-, tri- sucroglycerides acids Name Sorbic acid — sorbates; Benzoic sorbates; — — phosphates acid — adipates Sorbic acid — — Phosphoric acid acids Adipic fatty of esters Polysorbates Sucrose Stearoyl-2-lactylates esters Sorbitan Polyols Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Fumaric acid Fumaric acids acid gum fatty gum Succinic fatty Karaya of Cassia of esters esters Polyglycerol Propane-1,2-diol tartrate Stearyl E-number E 338-452 E 363 E 160d E 200-213 E 416 E 427 E 432-436 E 473-474 E 475 E 477 E 481-482 E 483 E 491-495 E 297 E 160b Group IV E 355-357

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 40

sulfame-K (E 950) (E sulfame-K

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 with or or products products energy-reduced energy-reduced only only

5

O 2

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

50 350 5 1 000 1 400 32

(2): acid expressed as the free are The maximum level is applicable to the sum and the levels (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent (11): aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and (E ace aspartame (49): constituent parts, its for the maximum usable levels derived from are The maximum usable levels salts salts (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 Acesulfame K Acesulfame Aspartame and Ca Na and its acid Cyclamic aspartame-acesulfame Sucralose Na, K and Ca and its DC Thaumatin of Neohesperidine Salt Neotame E-number E 951 E 952 E 954 E 955 E 957 E 962 E 961 E 959 E 950

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 41

combination with E 950

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

except unflavoured products unflavoured except (1) (4) (4) (1) (4) (1) (1) appropriate) (1) (46) (41) Maximum level (mg/l or mg/kg as

1 000 1 500 2 500 quantum satis quantum

200 quantum satis quantum 200

quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum satis quantum or E 951 (50): alone or in either both for E 951 and The levels of aspartame-acesulfame, E 950 not to be exceeded by are use of the salt (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum di-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- Name Gallates, TBHQ and BHA and TBHQ — Gallates, phosphates — — phosphates — acid — phosphates Phosphoric acid — Phosphoric acid Phosphoric Colours at Colours Fatty acid esters of ascorbic acid ascorbic of acid esters ascorbate Ascorbic acid Sodium Fatty citrates citrates Lecithins Sodium Potassium rosemary of Extracts E-number E 301 E 304 E 310-320 E 331 E 332 E 338-452 E 338-452 E 322 Group II E 338-452 E 392 E 300

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 42

Restrictions/exceptions

Footnotes only dried milk for manufacturing of ice of manufacturing for milk dried only

5

O 2

appropriate) Maximum level (46) (mg/l or mg/kg as quantum satis quantum satis quantum

quantum satis quantum quantum satis quantum 30

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

quantum satis quantum (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (4): The maximum level is expressed as P as expressed is level maximum (4): The (41): Expressed on fat basis fat on (41): Expressed acids (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sodium hydrogen carbonate carbonate hydrogen hydrogen Sodium Potassium Extracts of rosemary of Extracts Carrageenan chloride Calcium fatty of alginate cellulose alginate diglycerides Sodium methyl Potassium and Carrageenan Carboxy Mono- Agar Carrageenan E-number E 500(ii) E 501(ii) E 509 E 402 E 407 E 466 E 471 E 407 E 407 E 406 E 401 E 392

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 number Cream and cream powder cream and Cream Category 01.6.1 01.6 01.6.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 43

Restrictions/exceptions Footnotes

appropriate) Maximum level (mg/l or mg/kg as quantum satis quantum satis ­ 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

acids phate

Name Oxidised starch phosphate phosphate phosphate phosphate Oxidised distarch Monostarch adipate distarch Distarch phos starch starch Phosphated succinate distarch Acetylated distarch propyl Acetylated octenyl Acetylated propyl starch Hydroxy sodium Hydroxy oxidised Starch Acetylated Locust bean gum fatty bean gum of gum Locust cellulose Guar diglycerides Xanthan methyl Pectins and Cellulose Carboxy Mono- E-number E 412 E 415 E 440 E 460 E 466 E 471 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 1451 E 410

Other creams Other number Category 01.6.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 44

, and unflavoured live fermented unripened cheese fermented , and unflavoured live

mozzarella clotted cream clotted mascarpone mozzarella Restrictions/exceptions

only sterilised, pasteurised, UHT cream and whipped cream whipped and cream UHT pasteurised, sterilised, only Footnotes only cream and sterilised cream with sterilised reduced fat content

only flavoured creams flavoured cheese only unripened flavoured only only

5

O

2

(1) (4) (1) (1) (2) (1) appropriate) only flavoured creams cheese flavoured unripened only flavoured only Maximum level only only (mg/l or mg/kg as 5 000 5 000 150 150

quantum satis quantum satis quantum 1 000 1

quantum satis quantum quantum satis quantum satis

except 10 10

limit limit (1): The additives may be added individually or in combination di-, tri- and polyphosphatesdi-, tri- sucroglycerides (4): The maximum level is expressed as P (4): The maximum level Name Phosphoric acid — phosphates — — phosphates acids — fatty acid of Phosphoric esters Sucrose sorbates — acid Sorbic Colours with combined maximum combined with Colours maximum combined with Colours Colours at Colours at Colours Additives Additives Nisin acid Nisin Acetic E-number Group III E 200-203 Group III E 234 Group I Group II E 260 E 473-474 Group I E 338-452 E 234 Group II

Unripened cheese excluding products falling in category 16 category in falling products excluding cheese Unripened number Cheese and cheese products cheese and Cheese Category 01.7.1 01.7

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 45

mozzarella

cheese

mozzarella red Leicester mozzarella mozzarella mozzarella sage Derby cheese sage Derby cheese morbier cheese Restrictions/exceptions

except Footnotes

only ripened orange, yellow and broken-white cheese sliced broken-white and and grated only only yellow only only orange, ripened only only only only

5

O 2

(1) (4) (1) appropriate) only red marbled cheese marbled red only Maximum level only ripened orange, yellow and broken-white cheese broken-white and yellow orange, cheese ripened Mimolette only only only (mg/l or mg/kg as 125 quantum satis 2 000 quantum satis quantum

15 50 35 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 di-, tri- and polyphosphatesdi-, tri- Carmines and chlorophyllins (2): The maximum level is applicable to the sum and the levels are expressed as the free acid expressed as the free to the sum are is applicable and (2): The maximum the levels level (4): The maximum level is expressed as P (4): The maximum level

Name Phosphoric acid — phosphates — phosphates — acid Phosphoric Powdered cellulose Powdered Lysozyme Norbixin Norbixin Bixin, Norbixin Bixin, Annatto, Bixin, Annatto, Annatto, Carotenes Lactic acid acid Lactic Citric Glucono-delta-lactone chlorophylls acid, of Carminic Chlorophyllins Cochineal, complexes Chlorophylls, carbon Copper Vegetable E-number E 160b E 160b E 160b E 1105 E 120 E 160a E 141 E 153 E 140 E 270 E 330 E 338-452 E 460(ii) E 575

Ripened cheese Ripened number Category 01.7.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 46

added foods only Provolone cheese Restrictions/exceptions with and cheese cheese layered and cut; prepacked, sliced only cheese, Footnotes only hard, semi-hard and semi-soft cheese semi-soft and semi-hard hard, only only surface treatment of hard, semi-hard and semi-soft cheese semi-soft and semi-hard cheese hard, semi-hard of and treatment hard surface cheese only grated or sliced only

only ripened range, yellow and broken-white cheese broken-white and yellow treatment cheese cheese range, surface marbled ripened ripened products red grated only cheese ripened only only and milk only treatment sliced sour surface only only (1) (1) (2) (1) (29) appropriate) (30) Maximum level (mg/l or mg/kg as (8) amount, expressed as quantum satis ­ quantum satis quantum quantum satis quantum 10 000 10 25 mg/kg residual mg/kg 25 1 000 satis 1 quantum quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 1 150 12,5

rubin Name Sorbic acid — sorbates — sorbates acid — Sorbic acid Sorbic propionates — acid Nitrates Propionic silicates — dioxide Silicon Sodium hydrogen carbonate hydrogen Sodium Paprika extract, capsanthin, capso capsanthin, extract, Paprika Calcium carbonate Anthocyanins Calcium Nisin tetramine Natamycin Hexamethylene cellulose Powdered carbonates chloride Magnesium Calcium Glucono-delta-lactone E-number E 500(ii) E 460 E 504 E 575 E 239 E 200-203 E 509 E 551-559 E 234 E 235 E 200-203 E 280-283 E 170 E 160c E 251-252 E 163

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 47

added foods Restrictions/exceptions

only cheese and cheese, prepacked, layered cheese and sliced; cheese with Footnotes only cheese milk of hard, semi-hard and semi-soft cheese semi-soft and semi-hard hard, of milk cheese only

(1), (2) (1), appropriate) (30) Maximum level

(mg/l or mg/kg as quantum satis quantum satis quantum satis quantum 20 1 000 1

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

2 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum satis 30 150

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable limit (1): The additives may be added individually or in combination in or individually added be may additives (1): The (8): mg/dm (29): processes of fermentation as a result cheeses in certain This substance may be naturally present (30): of whey removal and added if addition after of water cheese milk or equivalent level In the

Name Sorbic acid — sorbates — acid Sorbic Nitrates Colours with combined maximum combined with Colours Colours at Colours at Colours Annatto, Bixin, Norbixin Lycopene Bixin, Annatto, Litholrubine BK Litholrubine acid acid acid Acetic Lactic Citric E-number Group II E 260 E 180 Group III E 160d E 160b E 200-203 E 270 E 330 E 251-252 Group II

Edible cheese rind cheese Edible cheese Whey number Category 01.7.3 01.7.4

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 48

Restrictions/exceptions

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

only grated and sliced cheese sliced and cheese grated processed only flavoured only appropriate) (33) (33) (33) (33) (33) (33) (33) (33) (33) Maximum level (mg/l or mg/kg as only flavoured processed cheese processed flavoured only 100 100 100 100 quantum satis quantum 100 quantum satis quantum

quantum satis quantum 100 -carotenal (C 30) ′ quantum satis 100 100 5

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

Name Powdered cellulose Powdered Colours at Colours Additives Lutein Lycopene Beta-apo-8 Glucono-delta-lactone A FCF/Orange Yellow Curcumin acid, Red Yellow Tartrazine Quinoline Carminic Cochineal Sunset Carmoisine Cochineal, 4R, Azorubine, Ponceau E-number E 575 E 100 E 102 E 104 E 110 E 120 E 122 E 124 E 160e E 161b E 160d Group I Group II E 460(ii)

Processed cheese Processed number Category 01.7.5

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 49

Restrictions/exceptions

Footnotes

products unripened products flavoured ripened only only

5

O 2

(1) (4) (1) (1) (1) (2) (1) (29) appropriate) only flavoured unripened products unripened flavoured only Maximum level

(mg/l or mg/kg as 20 000 100 quantum satis ­

10 000 10 quantum satis quantum 15 2 000 2

2 500 2 quantum satis quantum satis quantum quantum satis quantum

12,5

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (29): processes of fermentation as a result cheeses in certain This substance may be naturally present limit rubin (4): The maximum level is expressed as P as expressed is level maximum (4): The di-, tri- and polyphosphatesdi-, tri- (33): Maximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates — — phosphates acid — Sorbic silicates acid — Phosphoric dioxide Silicon Colours with combined maximum combined with Colours Colours at Colours Additives Annatto, Bixin, Norbixin Bixin, Annatto, Lysozyme Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Nisin gum Cassia E-number E 200-203 E 160c E 160b Group I Group II E 551-559 E 338-452 Group III E 1105 E 160a E 234 E 427

in category 16) products falling products (excluding Cheese number Category 01.7.6

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 50

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

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

2 (1) (2) (1) (4) (1) (29) appropriate) only red marbled products marbled red only (30) Maximum level only ripened orange, yellow and broken-white products broken-white and yellow orange, ripened only (mg/l or mg/kg as 125 (not present at a 5 depth of mm) 2 000 quantum satis ­ quantum satis quantum

15 1 000 satis 1 quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 1 mg/dm 1 quantum satis quantum

150 12,5

rubin di-, tri- and polyphosphatesdi-, tri- Carmines Name Sorbic acid — sorbates — sorbates acid — Sorbic acid Sorbic — propionates phosphates — — acid Nitrates acid Propionic Phosphoric Annatto, Bixin, Norbixin Bixin, Annatto, Paprika extract, capsanthin, capso capsanthin, Carotenes extract, Paprika Cochineal, Carminic acid, Carminic Cochineal, carbonate Anthocyanins Calcium Nisin Natamycin cellulose carbonates chloride Powdered Magnesium Calcium E-number E 200-203 E 509 E 160b E 160c E 163 E 235 E 460 E 251-252 E 504 E 200-203 E 234 E 338-452 E 160a E 170 E 120 E 280-283

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 51

Restrictions/exceptions

only analogues of cheese based on protein only) on treatment based (surface cheese analogues of cheese analogues analogues analogues only cream only cheese whipped whiteners processed only beverage only only Footnotes only dairy-based cheese dairy-based only only sliced or grated hard and semi-hard products semi-hard and hard grated or sliced only

only cheese analogues (surface treatment only) products treatment ripened (surface only analogues cheese (2) (1) only

5

O 2

(1) (4) (4) (1) (1) (1) (2) (1) (4) (1) appropriate) (30) Maximum level (mg/l or mg/kg as 5 000 20 000 30 000 quantum satis quantum

10 000 10 quantum satis quantum quantum satis 000 quantum 2 quantum satis quantum

quantum satis

150 (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (29): processes of fermentation products as a result in certain This substance may be naturally present (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 di-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- (30): of whey removal and added if addition after of water cheese milk or equivalent level In the Name Silicon dioxide — silicates — dioxide Silicon sorbates sorbates — — — acid propionates acid phosphates — Sorbic — Sorbic — phosphates — acid Nitrates acid — phosphates Propionic Phosphoric acid — Phosphoric acid Phosphoric Colours at Colours Additives Glucono-delta-lactone E-number Group I E 338-452 E 200-203 E 338-452 Group II E 575 E 251-252 E 200-203 E 338-452 E 551-559 E 280-283

number Dairy analogues, including beverage whiteners beverage including analogues, Dairy Category 01.8

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 52

beverage whiteners Restrictions/exceptions

only beverage whiteners for vending machines vending for whiteners beverage only Footnotes only sliced or grated cheese analogues and processed cheese analogue; analogues cheese cream processed whiteners and and analogues beverage whiteners milk analogues cream analogues; beverage only cheese only cream only grated whiteners and or beverage milk sliced only only only

5

O 2

(1) (4) (1) (1) (1) only milk and cream analogues analogues cream cream and whiteners and milk (1) beverage (1) milk only only only (1) (1) appropriate) only beverage whiteners beverage only Maximum level (mg/l or mg/kg as 5 000 20 000 50 000 1 000 5 000 5 000 5 500

10 000 10

3 000 3

5 000 5 5 000 5

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (30): of whey removal and added if addition after of water cheese milk or equivalent level In the (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 di-, tri- and polyphosphatesdi-, tri- sucroglycerides sucroglycerides acids acids Name Phosphoric acid — phosphates — phosphates — — acids — fatty acid acids of fatty Phosphoric esters of Polysorbates Sucrose esters Sucrose silicates — esters Stearoyl-2-lactylates dioxide Sorbitan Silicon Polyglycerol esters of fatty acids acids fatty fatty of fatty of fatty esters of esters of Polyglycerol esters Polyglycerol esters Propane-1,2-diol Propane-1,2-diol E-number E 551-559 E 473-474 E 475 E 481-482 E 473-474 E 432-436 E 475 E 477 E 477 E 491-495 E 338-452

number Category emulsions and oil and fat and oils Fats 02

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 53

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

only cooking and/or frying purposes or the preparation of gravy gravy of of preparation preparation the the or or oils oils purposes oils purposes olive oils olive oils frying olive frying and olive and olive and/or and fats and/or fats oils and oils and cooking oils only cooking only virgin oils virgin oils only virgin only except virgin except virgin except except except except virgin oils and olive oils olive and oils virgin except appropriate) only refined olive oils, including olive pomace oil pomace olive including oils, olive refined only (41) (1) (41) Maximum level only fats only (mg/l or mg/kg as 200 quantum satis quantum ­ 100

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 30 000 30 vidually or in combination vidually or Name Gallates, TBHQ and BHA, indi 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 Alpha-tocopherol tocopherol Alpha-tocopherol Gamma (BHT) Delta-tocopherol hydroxytoluene Butylated Lecithins E-number E 160a E 160b E 270 E 322 E 306 E 307 E 307 E 309 E 310-320 E 308 E 300 E 304 E 100 E 321

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 54

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

Footnotes

except virgin oils and olive oils oils oils oils olive olive olive olive and and and and oils milk oils oils oils virgin goats virgin virgin virgin except and except except except sheep from butter only for cooking and/or frying purposes or for the preparation of gravy except

except virgin oils and olive oils olive and oils virgin except appropriate) Maximum level only oils and fats for frying for fats and (46) (46) (41) oils (41) only (mg/l or mg/kg as 10 000 quantum satis

10 30 50

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

(41): Expressed on fat basis fat on (41): Expressed diglycerides of fatty acids diglycerides of fatty (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As acids (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Citric acid esters of mono- and mono- of esters acid Citric Carotenes Citric acid citrates Citric citrates rosemary fatty Sodium citrates rosemary of Potassium of Calcium of diglycerides Extracts and Extracts Mono- polysiloxane Dimethyl E-number E 160a E 331 E 332 E 333 E 392 E 472c E 471 E 900 E 392 E 330

and anhydrous oil milkfat and butter butter and concentrated Butter number Fat and oil emulsions mainly of type water-in-oil type of mainly emulsions oil and Fat Category 02.2 02.2.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 55

­

lation (EC) No lation 1234/2007, content of 41 having a fat % or less Restrictions/exceptions

only fat emulsions with a fat content less than 60 % 60 than butter less cream content soured fat only a with emulsions fat fat frying fats only only only fat emulsions (excluding butter) with a fat content of 60 % or more spreadable only Footnotes only fat emulsions for for emulsions fat only

only soured cream butter cream butter soured fat only reduced excluding

5

O (1) 2

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

3 000 3 10 1 000 000 1 2

quantum satis quantum

10 000 10 quantum satis quantum quantum satis quantum

(1): The additives may be added individually or in combination di-, tri- and polyphosphatesdi-, tri- in combination vidually or and polyphosphatesdi-, tri- diamine tetra-acetate (Calcium diamine tetra-acetate disodium EDTA) (4): The maximum level is expressed as P (4): The maximum level Name Phosphoric acid — phosphates — phosphates — acid Phosphoric sorbates indi sorbates — BHA, — acid — and acid Sorbic phosphates TBHQ Sorbic — Gallates, acid Phosphoric Polysorbates Additives Annatto, bixin, norbixin bixin, Annatto, Carotenes Sodium carbonates Sodium Curcumin (BHT) hydroxytoluene ethylene Butylated alginate disodium 2-diol Calcium Propane-1, E-number E 160a E 200-203 Group I E 338-452 E 385 E 160b E 100 E 432-436 E 310-320 E 321 E 338-452 E 405 E 500 E 200-203

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 56 ­

Regulation (EC) No 1234/2007 Regulation (EC) lation (EC) No (EC) 1234/2007, lation content of 41 and similar having % or less fat a than 10 content of less % fat products with a fat spreadable Restrictions/exceptions

Footnotes only fat emulsions for baking for emulsions fat only products greasing tin only

5

O only fat emulsions for baking purposes baking for emulsions fat (1) only (1) (1) (1) 2

only fat emulsions for frying purposes frying for emulsions fat only 115 of and as defined in Article Annex only fats spreadable XV to Regu appropriate) Maximum level only oils and fats for frying for fats and oils only (mg/l or mg/kg as Annex XV to C in groups B & fat the only in enhancer, flavour only as 10 000 10 000 5 000 5 000 5 4 000 4 30 000 30

10 10 000 10

5

10 000 10

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

number Vegetable oil pan spray pan oil Vegetable Category 02.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 57

spray emulsion spray emulsion spray Restrictions/exceptions only fats and oils foods for the professional manufacture of heat-treated

only water-based emulsion sprays for coating baking tins baking coating for sprays emulsion water-based only Footnotes

only tin greasing products greasing tin only

only energy-reduced or with no added sugar added no with use only) and water-based professional pan spray (for oil only vegetable or use only) and water-based professional pan spray (for oil only vegetable use only) and water-based professional pan spray (for oil only vegetable energy-reduced only

5

O 2

(1) (4) (1) (1) appropriate) (25) Maximum level (41) (46) (41) (mg/l or mg/kg as 30 000 150

30 000 30 quantum satis quantum 20 50

quantum satis

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

(4): The maximum level is expressed as P as expressed is level maximum (4): The (41): Expressed on fat basis fat on (41): Expressed limit (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As di-, tri- and polyphosphatesdi-, tri- (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name

Phosphoric acid — phosphates — phosphates — silicates acid — Phosphoric dioxide Silicon Polyols Colours with combined maximum combined with Colours Colours at Colours Additives Isobutane Norbixin Bixin, Annatto, Butane Extracts of rosemary of Extracts Propane E-number Group I E 160b E 943b E 944 E 392 Group III Group II E 551-559 Group IV E 943a E 338-452

number Category Edible ices Edible 03

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 58

Restrictions/exceptions

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

only prepacked wafers containing ice cream ice containing wafers prepacked only only water-based edible ices edible water-based (4) (1) only (1) (1) appropriate) 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 Maximum level only energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced only only (mg/l or mg/kg as 5 000 1 000 3 000 100 quantum satis quantum

3 000 3

50

500 800 1 000 1 2 500 2 50 800 40 320

di-, tri- and polyphosphatesdi-, tri- sucroglycerides acids salts Name Phosphoric acid — phosphates — phosphates — — acid acids Phosphoric fatty of esters Polysorbates Sucrose esters Sorbitan Lycopene Propane-1, 2-diol alginate 2-diol gum fatty Propane-1, of Cassia yellow esters and Propane-1,2-diol white K Beeswax, Acesulfame Aspartame Sucralose DC Na, K and Ca and its Saccharin Thaumatin Neohesperidine E-number E 427 E 950 E 951 E 954 E 955 E 957 E 959 E 338-452 E 432-436 E 491-495 E 473-474 E 477 E 901 E 160d E 405

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 59

sulfame-K (E 950)

combination with E 950

)

Vaccinium corymbosum ( only energy-reduced or with no added sugar added no with or energy-reduced only Restrictions/exceptions

Footnotes only table grapes, fresh lychees (measured on edible parts) and blueberries and parts) edible on (measured lychees fresh grapes, sweetcorn table vacuum-packed only only

5

O 2

appropriate) (11)b (49) (50) (49) (11)b (3) Maximum level only energy-reduced or with no added sugar added fruit no citrus with fresh fruit or unpeeled citrus energy-reduced of of only treatment treatment surface surface only (3) only (mg/l or mg/kg as 50 800 10 100 20

26 or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (25): of the colours E 110, of each E 122, The quantities E 124 and E 155 may not exceed 50 mg/kg or mg/l (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): 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 (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Sorbic acid — sorbates sulphites — — sulphites acid dioxide — Sorbic Sulphur dioxide Sulphur Salt of aspartame-acesulfame of Neotame Salt rosins wood of esters Glycerol E-number E 220-228 E 962 E 200-203 E 445 E 961 E 220-228

Entire fresh fruit and vegetables and fruit fresh Entire number Unprocessed fruit and vegetables and fruit Unprocessed Category Fruit and vegetables and Fruit 04.1.1 04.1 04

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 60

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

2

pineapples and glazing agent on nuts pineapples and glazing agent on nuts pineapples and glazing agent on nuts pineapples and glazing agent on nuts pineapple pineapple Restrictions/exceptions

Footnotes only fresh fruits, surface treatment surface fruits, fresh only pulp shallot and potatoes pulp peeled onion, only only only

only surface treatment of citrus fruit, melons, apples, pears, peaches and and peaches and peaches and and pears, peaches pears, avocado apples, pears, avocado apples, mango, mango, melons, apples, and melons, papaya, papaya, fruit, melons, mango, fruit, melons, melons, citrus fruit, papaya, citrus fruit, fruit, of citrus melons, of citrus only citrus treatment of of treatment of potatoes of surface treatment treatment surface treatment (1) peeled treatment only surface only surface surface and surface only only only unprocessed only prepacked only relate to the total quantity, available from all sources, an SO

2

appropriate) only surface treatment of citrus fruit, melons, apples, pears, peaches and peaches pears, apples, melons, fruit, citrus of treatment surface only (3) (3) Maximum level (3) (mg/l or mg/kg as quantum satis

50 300 800 quantum satis quantum quantum satis quantum quantum satis quantum

quantum satis quantum

quantum satis quantum 200 quantum satis quantum quantum satis quantum not considered to be present be to not considered (1): The additives may be added individually or in combination sucroglycerides (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sucrose esters of fatty acids — acids fatty of esters Sucrose sulphites sulphites — sulphites — dioxide — dioxide Sulphur dioxide Sulphur Sulphur Beeswax, white and yellow and white wax Beeswax, wax Candelilla esters Carnauba wax wax Shellac acid Microcrystalline polyethylene Montan Oxidised acid Malic E-number E 220-228 E 912 E 220-228 E 914 E 901 E 220-228 E 296 E 473-474 E 902 E 903 E 904 E 905

Peeled, cut and shredded fruit and vegetables and fruit shredded and cut Peeled, number Category 04.1.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 61

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

2

and prepacked unprocessed and peeled potatoes and prepacked unprocessed and peeled potatoes and prepacked unprocessed and peeled potatoes and prepacked unprocessed and peeled potatoes and prepacked unprocessed and peeled potatoes and prepacked unprocessed and peeled potatoes and prepacked unprocessed and peeled potatoes Restrictions/exceptions Footnotes only frozen and deep-frozen potatoes deep-frozen and frozen only only white vegetables including mushrooms and white pulses

only refrigerated unprocessed fruit and vegetables ready for consumption consumption consumption for consumption for consumption for consumption ready for consumption ready for ready for vegetables ready for vegetables ready vegetables ready and vegetables ready and vegetables and vegetables fruit and vegetables fruit and fruit and unprocessed fruit and unprocessed fruit unprocessed fruit refrigerated unprocessed fruit refrigerated unprocessed refrigerated unprocessed only refrigerated unprocessed only refrigerated only refrigerated only refrigerated only only only relate to the total quantity, available from all sources, an SO

2

appropriate) (3) Maximum level (3) (mg/l or mg/kg as

50 100

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

not considered to be present be to not considered (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sulphur dioxide — sulphites sulphites — — dioxide dioxide Sulphur Sulphur Ascorbic acid ascorbate Ascorbic ascorbate Sodium acid Calcium citrates Citric citrates Sodium citrates Potassium Calcium acid Ascorbic E-number E 220-228 E 301 E 302 E 330 E 331 E 332 E 333 E 300 E 220-228 E 300

Frozen fruit and vegetables and fruit Frozen number Category 04.1.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 62

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

2

intended to rehydrate on ingestion rehydrate intended to Restrictions/exceptions Footnotes only preserves of red fruit fruit red fruit fruit red fruit of red fruit red of red preserves of red of preserves of only preserves of preserves only preserves only preserves only only only

only preserves of red fruit red of preserves only relate to the total quantity, available from all sources, an SO

2

appropriate) (34) (34) (34) (34) (34) (34) Maximum level (mg/l or mg/kg as 200

200 200

200 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 200 quantum satis quantum 200

quantum satis quantum quantum satis quantum E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods

not considered to be present be to not considered Carmines (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Additives Sodium ascorbate ascorbate acid Sodium citrates Calcium citrates Citric citrates Sodium Potassium Calcium A Red acid, Cochineal Carminic Riboflavins AG Carmoisine Cochineal, V 4R, FCF Red Azorubine, Blue Ponceau Blue Allura Patent Brilliant E-number Group I E 302 E 330 E 331 E 332 E 333 E 120 E 122 E 124 E 129 E 131 E 133 E 101 E 301

Dried fruit and vegetables and fruit Dried number Processed fruit and vegetables and fruit Processed Category 04.2 04.2.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 63

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

only preserves of red fruit fruit fruit fruit fruit red red fruit fruit red red red of of red red of of of preserves preserves of of preserves preserves preserves only only preserves preserves only only only only only (1) (2) (1) (3) (3) appropriate) (3) (3) (3) (3) (3) (3) Maximum level (3) (3) (mg/l or mg/kg as quantum satis quantum satis ­ 50 50 100 150 200 400 500 000 600 000 1 2 quantum satis quantum 1 000 1 quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum

rubin and chlorophyllins Name Sorbic acid — sorbates sulphites — sulphites — acid sulphites — dioxide sulphites Sorbic — dioxide sulphites Sulphur — dioxide sulphites Sulphur — dioxide sulphites Sulphur — dioxide Sulphur — sulphites dioxide Sulphur sulphites dioxide — Sulphur sulphites — Sulphur dioxide — dioxide Sulphur dioxide Sulphur Sulphur Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Copper complexes of chlorophylls of Chlorophyllins complexes Chlorophylls, Copper betanin Red, Beetroot Anthocyanins E-number E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E 220-228 E 141 E 150a-d E 160a E 160c E 162 E 163 E 200-203 E 220-228 E 220-228 E 220-228 E 140 E 220-228

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 64

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

2

Restrictions/exceptions

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

only preserves of red fruit red fruit fruit of fruit fruit red red preserves red red of of only of of preserves preserves preserves preserves only only only only relate to the total quantity, available from all sources, an SO

2

only dried fruit as glazing agent glazing as fruit dried only appropriate) (34) (34) (34) (34) (34) (34) Maximum level (mg/l or mg/kg as

200 quantum satis 200 quantum satis quantum 2 000 2

200

200

200 200 quantum satis quantum quantum satis quantum

quantum satis quantum is not considered to be present (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 Carmines and chlorophyllins (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Caramels Additives Carotenes Hydrogenated poly-1-decene Hydrogenated A Red acid, Cochineal Carminic Riboflavins AG Carmoisine Cochineal, V 4R, chlorophylls FCF Red Azorubine, Blue Ponceau of Blue Allura Chlorophyllins Patent complexes Brilliant Chlorophylls, Copper E-number Group I E 101 E 120 E 122 E 124 E 129 E 131 E 133 E 140 E 141 E 150a-d E 160a E 907

and vegetables in vinegar, oil, or brine Fruit number Category 04.2.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 65

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 only olives darkened by oxidation oxidation by by darkened darkened olives olives only only except olives and golden peppers in brine in peppers brine golden in and peppers olives golden except only

only preserves of red fruit fruit fruit red red red olives) olives) of olives) of olives) of olives) (excluding olives) (excluding preserves olives) (excluding preserves (excluding preserves (excluding vegetables (excluding vegetables only (excluding vegetables only vegetables only vegetables only vegetables only vegetables only only only only only (1) (2) (2) (1) (2) (1) (1) appropriate) (1) (2) (1) (3) (3) (56) (56) Maximum level (mg/l or mg/kg as 2 000 1 000 quantum satis quantum satis ­ 100 500 quantum satis quantum 500 1 000 1 quantum satis quantum satis quantum

150 150 quantum satis quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

rubin acid — benzoates acid — benzoates and chlorophyllins Name Sorbic acid — sorbates; Benzoic sorbates; sorbates — Benzoic benzoates — acid sorbates; — Sorbic acid sulphites — acid Sorbic sulphites — acid Benzoic — Sorbic dioxide dioxide Sulphur Sulphur Caramels Paprika extract, capsanthin, capso capsanthin, extract, Paprika Carotenes Beetroot Red, betanin chlorophylls Red, of Beetroot Chlorophyllins Anthocyanins complexes Riboflavins betanin Chlorophylls, Copper Red, Beetroot Anthocyanins gluconate lactate Ferrous Ferrous E-number E 220-228 E 585 E 579 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 160c E 210-213 E 200-213 E 220-228

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 66

sulfame-K (E 950) combination with E 950

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

2

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 and fruit of preserves sweet-sour only

only preserves of red fruit red of preserves only relate to the total quantity, available from all sources, an SO

2

appropriate) 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 sweet-sour only (50) only (52) only (49) only (11)a Maximum level only sweet-sour preserves of fruit and vegetables and fruit of preserves sweet-sour only (mg/l or mg/kg as

160 200

100

200 quantum satis quantum 300 180 10 is not considered to be present or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits salts (1): The additives may be added individually or in combination in or individually added be may additives (1): The (56): Expressed as Fe as (56): Expressed (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Acesulfame K Acesulfame Aspartame aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin of Neohesperidine Neotame Salt Riboflavins E-number E 101 E 951 E 954 E 955 E 959 E 961 E 962 E 950

Canned or bottled fruit and vegetables and fruit bottled or Canned number Category 04.2.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 67

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

only preserves of red fruit fruit fruit fruit fruit red red fruit red red red of of olives) red of of of preserves preserves (excluding of preserves preserves preserves only only vegetables preserves only only only only only appropriate) only bigareaux cherries in syrup and in cocktails (canned) in peas cherries and garden candied syrup and and in (34) (34) mushy (34) (34) (34) cherries (34) cherries processed cocktail bigareaux only only only Maximum level only processed mushy and garden peas (canned) (canned) peas peas garden garden and and mushy mushy processed processed only only (mg/l or mg/kg as 200 quantum satis quantum satis ­ 200 quantum satis quantum 200 quantum satis quantum

200 20

200 200 quantum satis quantum 200 150 100 quantum satis quantum

quantum satis quantum 10

rubin Carmines and chlorophyllins Name Caramels Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Ponceau 4R, Cochineal Red A Red acid, Cochineal Carminic AG Carmoisine Cochineal, V 4R, chlorophylls FCF Red Azorubine, Blue Ponceau of Blue Allura Chlorophyllins Patent complexes Brilliant Chlorophylls, Copper betanin Red, FCF Beetroot Blue Anthocyanins S Tartrazine Brilliant Green Erythrosine Erythrosine E-number E 122 E 124 E 129 E 131 E 133 E 140 E 141 E 150a-d E 160a E 160c E 162 E 102 E 127 E 163 E 120 E 133 E 142 E 127

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 68

Restrictions/exceptions Footnotes only bottled whiteheart cherries; vacuum-packed sweetcorn pulses vacuum-packed including cherries; vegetables, sliced whiteheart white bottled, bottled only only only

appropriate) (3) (3) Maximum level (3) (mg/l or mg/kg as 50 250 100

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 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 — sulphites — dioxide — dioxide Sulphur dioxide Sulphur Sulphur Acetic acid acetate acetates Acetic acetate Potassium acid Sodium acid Calcium acid Lactic ascorbate Malic ascorbate Ascorbic lactate Sodium lactate Calcium lactate Sodium acid Potassium citrates Calcium citrates Citric citrates Sodium Potassium Calcium E-number E 220-228 E 261 E 262 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 260 E 220-228 E 220-228

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 69

Restrictions/exceptions Footnotes only fruit energy-reduced or with no added sugar oxidation added oxidation by no asparagus by darkened with white darkened olives or only olives only energy-reduced only fruit 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) appropriate) only fruit energy-reduced or with no added sugar artichokes added and no mushrooms with legumes, or pulses, energy-reduced only fruit (56) (56) only Maximum level (55) (mg/l or mg/kg as 250 1 000 quantum satis quantum 10 quantum satis quantum quantum satis quantum

quantum satis quantum 25 150 quantum satis quantum

quantum satis quantum quantum satis quantum 150 350 quantum satis quantum 1 000 1 quantum satis quantum

diamine tetra-acetate (Calcium diamine tetra-acetate disodium EDTA) salts Name Tartaric acid (L(+)-) acid tartrate tartrates tartrates Tartaric potassium ethylene Sodium gum Potassium disodium Sodium bean Calcium gum gum Locust chloride Guar chloride Xanthan Calcium gluconate Stannous lactate Glucono-delta-lactone polysiloxane Ferrous K Ferrous Dimethyl Acesulfame Aspartame and Ca Na and its acid Cyclamic E-number E 412 E 415 E 509 E 575 E 950 E 335 E 336 E 337 E 385 E 512 E 579 E 585 E 900 E 951 E 952 E 410 E 334

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 70

sulfame-K (E 950)

combination with E 950

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

2

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

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

2

appropriate) only fruit energy-reduced or with no added sugar added no with or energy-reduced fruit (50) (52) only (49) (11)a Maximum level only fruit energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced fruit fruit only only (mg/l or mg/kg as

200

350

50

400 32 is not considered to be present or E 951

(56): Expressed as Fe as (56): Expressed (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits salts (55): Expressed as Sn as (55): Expressed (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name DC aspartame-acesulfame Sucralose Na, K and Ca and its Saccharin Neohesperidine of Neotame Salt E-number E 955 E 959 E 961 E 962 E 954

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 number Category 04.2.4 04.2.4.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 71

intended for the manufacture of fruit-juice based drinks fruit-juice of manufacture the intended for Restrictions/exceptions Footnotes only preserves of red fruit fruit red fruit fruit red fruit of red fruit red of red preserves of red of preserves of only preserves of preserves only preserves only preserves only only only

only preserves of red fruit frutta red di fruit fruit of mostarda fruit fruit red fruit red preserves only red red of red of only of of those exception of with no added sugar, with the or only energy-reduced preserves of preserves preserves preserves only preserves only only only only appropriate) only mostarda di frutta di mostarda only (34) (34) (34) (34) (34) (34) Maximum level (mg/l or mg/kg as 200 quantum satis 200 quantum satis ­ 200 quantum satis quantum quantum satis quantum 200

200

200 200 quantum satis quantum quantum satis quantum satis quantum

quantum satis quantum quantum satis quantum

limit rubin Carmines and chlorophyllins Name Polyols Colours with combined maximum combined with Colours Caramels Colours at Colours Additives Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Ponceau 4R, Cochineal Red A Red acid, Cochineal Carminic Riboflavins AG Carmoisine Cochineal, V 4R, chlorophylls FCF Red Azorubine, Blue Ponceau of Blue Allura Chlorophyllins Patent complexes Brilliant Chlorophylls, Copper E-number Group III Group IV Group II E 120 E 122 E 124 E 129 E 131 E 133 E 140 E 141 E 150a-d E 160a E 160c E 101 Group I

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 72

fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled Restrictions/exceptions only fruit and vegetable preparations including seaweed based preparations, based seaweed preparations including olive-based preparations and vegetable olives and beet preparations, fruit red seaweed preparations only cooked only olive-based only products only vegetable preparations for fruit glazings only only Footnotes only rehydrated dried fruit and lychees, mostarda di frutta di mostarda mushrooms lychees, pulp and and shallot vegetables fruit and white dried garlic processed pulp rehydrated onion, only horseradish only frutta only only di mostarda only liquid extract, for sale to jellying the fruit final consumer only

only preserves of red fruit olives) red (excluding of vegetables preserves only only (1) (2) (1) (2) (2) (1) (1) (4) (1) (1) appropriate) (1) (2) (1) (3) (3) (4) (3) energy-reduced (3) (1) only Maximum level (3) (mg/l or mg/kg as 1 000 800 4 000 50 100 300 800 800

2 000 500 2 5 000 5 1 000 1 quantum satis quantum 2 000 2

350 quantum satis quantum acid — benzoates and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- Name Sorbic acid — sorbates — benzoates Benzoic acid benzoates — sorbates; Sorbic — acid — sulphites acid Benzoic sulphites acid — Benzoic sulphites — Sorbic dioxide sulphites — — dioxide sulphites Sulphur — dioxide phosphates Sulphur — — dioxide Sulphur — phosphates dioxide Sulphur acid — Sulphur Phosphoric acid Phosphoric Stearoyl-2-lactylates Beetroot Red, betanin Red, Beetroot Anthocyanins alginate 2-diol K Propane-1, Acesulfame E-number E 950 E 200-213 E 338-452 E 220-228 E 220-228 E 220-228 E 220-228 E 210-213 E 481-482 E 200-203 E 210-213 E 220-228 E 338-452 E 405 E 163 E 162

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 73

sulfame-K (E 950) combination with E 950

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

2

only energy-reduced only Restrictions/exceptions

Footnotes only energy-reduced energy-reduced only only

5

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

2

only energy-reduced only appropriate) only energy-reduced (51) (50) (52) only (49) (11)a Maximum level only energy-reduced energy-reduced only only (mg/l or mg/kg as

250 200 350

50

1 000 1 400 32 is not considered to be present or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133 (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (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 (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (4): The maximum level is expressed as P as expressed is level maximum (4): The salts salts (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Aspartame aspartame-acesulfame DC and Ca Na and its acid Cyclamic Sucralose Na, K and Ca and its Saccharin of Neohesperidine Neotame Salt E-number E 951 E 952 E 954 E 955 E 959 E 961 E 962

Compote, excluding products covered by category 16 category by covered products excluding Compote, number Category 04.2.4.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 74

mermeladas mermeladas

made with sulphited fruit with made mermelades 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 jams, jellies and jellies jams, only

only energy-reduced jams, jellies, marmalades or with no added sugar added no with apple apple or than than marmalades other other jellies, compote compote jams, fruit fruit energy-reduced only only only

(1) (2) (1) appropriate) (1) (2) (1) (3) Maximum level (mg/l or mg/kg as 1 000

100 500

quantum satis quantum

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 quantum satis quantum quantum satis quantum quantum satis quantum acid — benzoates Name Sorbic acid — sorbates; Benzoic sorbates; — benzoates sulphites acid — — Sorbic acid dioxide Benzoic Sulphur Polyols Ascorbic acid ascorbate ascorbate Ascorbic acid Sodium citrates Calcium citrates Citric citrates Sodium Potassium chloride Calcium Pectins Calcium acid acid acid Lactic Malic Ascorbic E-number E 509 Group IV E 200-213 E 301 E 302 E 330 E 331 E 332 E 333 E 440 E 296 E 300 E 270 E 300 E 210-213 E 220-228

Extra jam and extra jelly as defined by Directive 2001/113/EC Directive by defined as jelly extra and jam Extra Jam, jellies and marmalades and similar products similar and marmalades and jellies Jam, number Category 04.2.5 04.2.5.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 75

Restrictions/exceptions Footnotes only energy-reduced jams jellies and marmalades marmalades and and jellies jellies jams jams energy-reduced energy-reduced only 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 appropriate) (51) (52) Maximum level only energy-reduced jams jellies and marmalades marmalades and and jellies jellies jams jams energy-reduced energy-reduced only only (mg/l or mg/kg as quantum satis 1 000 200 quantum satis quantum

50 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 1 000 1 1 000 1 quantum satis quantum 400 32 quantum satis quantum

acids salts salts Name Calcium lactate acid Calcium citrates (L(+)-) fatty Citric citrates Sodium acid of Calcium tartrates Tartaric malates diglycerides Sodium Sodium and Pectins K Mono- Acesulfame Aspartame DC and Ca Na and its acid Cyclamic Sucralose Na, K and Ca and its Saccharin Neohesperidine Neotame E-number E 330 E 331 E 333 E 334 E 335 E 350 E 440 E 471 E 950 E 327 E 951 E 952 E 954 E 955 E 959 E 961

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 76

sulfame-K (E 950)

combination with E 950

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

Footnotes except chestnut purée purée chestnut purée chestnut purée except chestnut except chestnut except except

only energy-reduced or with no added sugar added no with or purée energy-reduced chestnut only except (11)b (49) (50) (49) (11)b appropriate) (31) (31) (31) (31) Maximum level (mg/l or mg/kg as only energy-reduced jams jellies and marmalades, as flavour enhancer flavour as marmalades, and jellies jams energy-reduced only 100 100 100 1 000 1

100

quantum satis quantum

2 quantum satis quantum or E 951 (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (1): The additives may be added individually or in combination in or individually added be may additives (1): The (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits Yellow S Carmines (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Polyols Salt of aspartame-acesulfame of Neotame Salt A Red Yellow FCF/Orange Curcumin Yellow acid, Cochineal Quinoline Sunset Carminic 4R, Cochineal, Ponceau E-number Group IV E 100 E 962 E 104 E 110 E 120 E 124 E 961

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 77

mermeladas

mermeladas Restrictions/exceptions only low-sugar and similar low calorie or sugar-free products, spreads, 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 except chestnut purée except chestnut purée except except chestnut except chestnut except except (1) (2) (1) appropriate) (31) (31) (2) (1) (3) Maximum level (31) (3) (mg/l or mg/kg as 1 000 quantum satis quantum satis ­ 50 100 quantum satis quantum 500 quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 10 quantum satis quantum 100 100

rubin acid — benzoates and chlorophyllins Name Sorbic acid — sorbates; Benzoic sorbates; — benzoates sulphites acid — sulphites — Sorbic acid — dioxide Benzoic dioxide Sulphur Sulphur Caramels Lycopene Lutein Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Copper complexes of chlorophylls of Chlorophyllins complexes Chlorophylls, S Copper Green betanin Red, Beetroot Anthocyanins acid acid acid Lactic Malic Ascorbic E-number E 296 E 300 E 210-213 E 220-228 E 141 E 142 E 150a-d E 160a E 160c E 160d E 161b E 162 E 163 E 200-213 E 270 E 140 E 220-228

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 78

Restrictions/exceptions Footnotes

(32) (32) (32) (32) (32) (32) (32) appropriate) Maximum level only jelly marmalade jelly only (mg/l or mg/kg as quantum satis 10 000 10 25 quantum satis quantum

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 acids Name Alginic acid — alginates — acid Alginic Calcium lactate acid (L(+)-) citrates Calcium citrates Citric acid Sodium tartrates Calcium malates Tartaric Sodium gum Sodium fatty bean Agar of gum Carrageenan gum Locust diglycerides gum Guar Xanthan and Gellan Pectins monolaurate Mono- chloride hydroxide Sorbitan Calcium Sodium E-number E 330 E 331 E 333 E 334 E 335 E 350 E 400-404 E 471 E 493 E 524 E 406 E 407 E 410 E 412 E 415 E 418 E 440 E 509 E 327

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 79

sulfame-K (E 950)

marmalades marmalades marmalades marmalades marmalades marmalades marmalades marmalades

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

Footnotes only energy-reduced jams, jellies and and jellies jellies jams, jams, energy-reduced energy-reduced only only

only energy-reduced jams, jellies and and jellies jellies jams, jams, energy-reduced energy-reduced only only (51) (50) (49) (11)b appropriate) only energy-reduced jams, jellies and jellies jams, energy-reduced (52) only Maximum level only energy-reduced jams, jellies and and jellies jellies jams, jams, energy-reduced energy-reduced only only (mg/l or mg/kg as only energy-reduced jams jellies and marmalades, as flavour enhancer flavour as enhancer marmalades, flavour and as jellies jellies jams fruit energy-reduced only only 1 000 200 1 000 1 10

50 5 1 000 1 1 000 1 400 32 2

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits salts salts (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Dimethyl polysiloxane K Dimethyl Acesulfame Aspartame and Ca Na and its acid Cyclamic DC Sucralose DC Na, K and Ca and its Saccharin Neohesperidine aspartame-acesulfame Neohesperidine Neotame of Neotame Salt E-number E 962 E 951 E 952 E 954 E 955 E 959 E 959 E 961 E 950 E 961 E 900

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 80 combination with E 950

crème de pruneaux crème crème de pruneaux crème de pruneaux crème de pruneaux crème de pruneaux crème de pruneaux crème de pruneaux crème de pruneaux crème crème de pruneaux crème Restrictions/exceptions Footnotes except except except except except except except

only energy-reduced or with no added sugar added no with or energy-reduced only except appropriate) (31) (31) (31) (31) (31) (31) Maximum level (31) (mg/l or mg/kg as 100 100 100 except

100

quantum satis quantum satis quantum 10

100 quantum satis quantum 100 or E 951 (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Yellow S Carmines (31): Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Polyols Colours at Colours Lycopene Lutein Ponceau 4R, Cochineal Red A Red Yellow FCF/Orange Curcumin Yellow acid, Cochineal Quinoline Sunset Carminic 4R, Cochineal, S Ponceau Green E-number E 100 Group II Group IV E 104 E 110 E 120 E 124 E 142 E 160d E 161b

Other similar fruit or vegetable spreads vegetable or fruit similar Other number Category 04.2.5.3

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mermeladas mermeladas

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

(32) (32) (32) (1) (2) (2) (1) (2) (1) (1) appropriate) (1) (2) (1) Maximum level (3) (mg/l or mg/kg as 1 000 1 500 50 1 000 500 1 10 000 10 quantum satis quantum

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

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 82

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

(32) (32) (32) (32) only dried-fruit-based sandwich spreads, energy-reduced or with no added added no no with with or or energy-reduced energy-reduced spreads, spreads, sandwich sandwich dried-fruit-based dried-fruit-based only only appropriate) only dried-fruit-based sandwich spreads, energy-reduced or with no added no with or energy-reduced spreads, sandwich dried-fruit-based (51) (52) only Maximum level only dried-fruit-based sandwich spreads, energy-reduced or with no added no with or energy-reduced spreads, sandwich dried-fruit-based only (mg/l or mg/kg as quantum satis 500 200 10

50 quantum satis quantum 10 000 10 quantum satis quantum 1 000 1 10 000 10 10 000 10 1 000 1 10 000 10 400 quantum satis quantum

acids salts salts Name Locust bean gum fatty bean gum of gum Locust gum Guar diglycerides Xanthan Gellan and Pectins chloride Mono- hydroxide polysiloxane Calcium K Sodium Dimethyl Acesulfame Aspartame and Ca Na and its acid Cyclamic DC Sucralose Na, K and Ca and its Saccharin Neohesperidine E-number E 951 E 952 E 954 E 955 E 959 E 950 E 471 E 509 E 524 E 900 E 412 E 415 E 418 E 440 E 410

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 83

sulfame-K (E 950) combination with E 950

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

2

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

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

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

2

(11)b (49) (50) (49) (11)b (4) (1), appropriate) (1) (41) (46) (1) (41) Maximum level only dried-fruit-based sandwich spreads, energy-reduced or with no added no with or energy-reduced spreads, sandwich dried-fruit-based only (mg/l or mg/kg as

5 000 1 000 1

200 200

32 is not considered to be present or E 951 (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits di-, tri- and polyphosphatesdi-, tri- (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 104, E 110, E 120, E 124, E 142, E 160d and E 161b (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Phosphoric acid — phosphates — BHA phosphates and — TBHQ acid Gallates, Phosphoric Additives Salt of aspartame-acesulfame of Neotame Salt rosemary of Extracts E-number Group I E 338-452 E 962 E 310-320 E 392 E 961

Nut butters and nut spreads nut and butters Nut number Category 04.2.5.4

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 84

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

2

Restrictions/exceptions

including pre-fried frozen en deep-frozen potatoes deep-frozen en frozen pre-fried potato slices only potato dough and 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

5 5

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

only prepacked processed potato products potato processed prepacked only 2

(1) (2) (1) (4) (1) appropriate) (3) (3) (46) Maximum level (1) (mg/l or mg/kg as

5 000 400 100

25 2 000 2 10 000 10 200

quantum satis quantum

is not considered to be present (4): The maximum level is expressed as P as expressed is level maximum (4): The (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (1): The additives may be added individually or in combination in or individually added be may additives (1): The (41): Expressed on fat basis fat on (41): Expressed acid carnosic and carnosol of sum the (46): As (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 (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (4): The maximum level is expressed as P as expressed is level maximum (4): The di-, tri- and polyphosphatesdi-, tri- Name Sorbic acid — sorbates sulphites — sulphites — — acid BHA — dioxide phosphates Sorbic and dioxide Sulphur — TBHQ Sulphur acid Gallates, Phosphoric Additives Curcumin rosemary of hemicellulose Extracts Soybean E-number Group I E 220-228 E 426 E 200-203 E 220-228 E 100 E 310-320 E 392 E 338-452

Processed potato products potato Processed number Category 04.2.6

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 85

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 (*) (*) (*)

appropriate) Maximum level (mg/l or mg/kg as quantum satis quantum satis 5 000 5

quantum satis quantum 10 000 10 5 000 5

10 000 10 70 000 70 70 000 70 70 000 70 5 000 5 only energy-reduced or with no added sugar added no with or energy-reduced only quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum

diglycerides of fatty acids diglycerides of fatty acids

Name Carbonates Hydroxides Polyols Additives Citric acid esters of mono- and mono- of esters acid Citric Gum arabic (acacia gum) carbonate (L(+)-) (acacia fatty acid Calcium acid Lecithins of arabic Citric Tartaric diglycerides Gum phosphatides Glycerol and Pectins Ammonium Mono- polyricinoleate tristearate Polyglycerol Sorbitan E-number Group IV E 170 E 330 E 440 E 472c E 476 E 334 E 414 E 492 E 471 E 500-504 E 422 E 442 E 322 E 524-528 Group I

number Cocoa and Chocolate products as covered by Directive 2000/36/EC Directive by covered as products Chocolate and Cocoa Category Confectionery 05.1 05

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 86

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

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

100 70 000 70 quantum satis quantum 500 500 50 2 000 2 800 65 quantum satis quantum

(11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (*) E 170, E 500-504, E 524-528 and E 530: 7 expressed as potassium without carbonates % on fat, dry matter, salts Name Beeswax, white and yellow and oxide white Magnesium wax Beeswax, wax Candelilla Carnauba K Shellac Acesulfame Aspartame Sucralose DC Na, K and Ca and its Saccharin aspartame-acesulfame Thaumatin Neohesperidine of Neotame Salt E-number E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 902 E 903 E 904 E 950 E 901 E 530

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 87

sulfame-K (E 950) combination with E 950

reduced or with no added sugar reduced or 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 purpose the of for defined, 440 mini-cups, and E may not be used jelly in consistence, contained in this Regulation, of a firm as jelly confectionery or mini-capsules, intended semi rigid mini-cups to be ingested in a single bite by on exerting pressure to project the the mini-cups or mini-capsule into the mouth; E 410, confectionery E 412, E 415 E 417 may not be used to produce dehydrated foods on intended to rehydrate ingestion. confectionery jelly used in be E425 may not Restrictions/exceptions Footnotes except candied fruit and vegetables and fruit candied except

only starch-based confectionery energy-reduced or with no added sugar added no with sugar or added energy-reduced no confectionery with starch-based only only sandwich spreads, energy- or fat-based milk only cocoa or dried fruit-based,

appropriate) only candied fruit and vegetables and fruit candied (25) only Maximum level (mg/l or mg/kg as 300 200 quantum satis quantum

quantum satis The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E quantum satis satis satis quantum quantum quantum or E 951

limit limit (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Polyols Polyols Polyols Colours with combined maximum combined maximum with combined Colours with Colours Colours at Colours Additives E-number Group III Group I Group IV Group III Group II Group IV Group IV

number Other confectionery including breath freshening microsweets freshening breath including confectionery Other Category 05.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 88

no added sugar pastries only) 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 fruit crystallised candied candied, except only confectionery, fruit sugar candied only only Footnotes only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel citrus syrup and glucose angelica the vegetables, from fruit, over glacé (carry or confectionery crystallised syrup-based candied, glucose only only

only for crystallised fruit, energy-reduced or with no added sugar added no with or energy-reduced confectionery fruit, confectionery of crystallised of coating for coating external only external only confectionery, energy-reduced or cocoa-based with or dried fruit-based only only the decoration of cakes and coating of sugar confectionery for only external only sugar confectionery (5) (2) confectionery (2) (1) sugar (1) sugar (4) only (1) only appropriate) (3) (4) (1) Maximum level (3) (mg/l or mg/kg as 1 000 5 000 800 1 500 ­ 100 50

1 500 1

1 000 1 quantum satis quantum 30 quantum satis satis quantum quantum

quantum satis quantum quantum satis quantum acid — benzoates; p-hydroxyben zoates acid — benzoates and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- Name Sorbic acid — sorbates; Benzoic sorbates; Benzoic — sorbates; acid — sulphites Sorbic sulphites acid — — — Sorbic dioxide phosphates — dioxide Sulphur — phosphates Sulphur acid — Phosphoric acid Phosphoric Polyols Polyols Lycopene Aluminium Silver Gold acid alginate Fumaric 2-diol Propane-1, E-number E 297 E 338-452 E 338-452 E 160d E 173 Group IV E 405 E 174 E 175 E 200-219 E 220-228 E 220-228 E 200-213 Group IV

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 89

Restrictions/exceptions only candied, crystallised or glacé fruit and vegetables and fruit glacé or crystallised candied, only Footnotes only sugar confectionery sugar only confectionery confectionery sugar sugar only only only treatment surface

as glazing agent only only agent only foods in tablet and coated tablet form agent glazing glazing (1) as as only jelly confectionery, except jelly mini-cups jelly except confectionery, confectionery jelly cocoa-based only confectionery only cocoa-based only only sugar confectionery confectionery confectionery confectionery sugar sugar cocoa-based (1) sugar only only only only (1) (1) appropriate) as glazing agent only agent (38) glazing (1) as Maximum level

(mg/l or mg/kg as 5 000 5 000 2 000 2 5 000 5 quantum satis quantum quantum satis quantum 10 000 10 10 000 10 10 200 5 000 5

10 000 10 quantum satis quantum

quantum satis quantum 5 000 5 500 1 000 1

sucroglycerides acids Name Sucrose esters of fatty acids — acids fatty Polysorbates of esters Sucrose esters Stearoyl-2-lactylates silicates Sorbitan — sulphates dioxide Aluminium Silicon Polyglycerol esters of fatty acids hemicellulose fatty phosphatides Soybean of fatty Ammonium Beta-cyclodextrin esters of polyricinoleate Polyglycerol esters Polyglycerol Propane-1,2-diol yellow tristearate and Sorbitan polysiloxane white wax Dimethyl wax Beeswax, Candelilla Carnauba E-number E 432-436 E 900 E 442 E 475 E 476 E 481-482 E 491-495 E 492 E 901 E 459 E 477 E 520-523 E 902 E 903 E 473-474 E 551-559 E 426

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 90

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

as glazing agent only agent only glazing treatment as surface only cocoa or dried fruit-based, energy-reduced or with no added sugar added no with confectionery or sugar energy-reduced for fruit-based, agent dried glazing or as cocoa only only appropriate) only cocoa or dried fruit-based, energy-reduced or with no added sugar sugar sugar added sugar added added no added no no with no with with or with or or energy-reduced or energy-reduced energy-reduced fruit-based, energy-reduced fruit-based, fruit-based, dried fruit-based, dried dried confectionery confectionery or dried or or form cocoa form or cocoa cocoa tablet only tablet cocoa only only energy-reduced energy-reduced only (11)a only only Maximum level only cocoa or dried fruit-based, energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced fruit-based, fruit-based, dried confectionery dried or form or cocoa tablet cocoa only energy-reduced only only (mg/l or mg/kg as 500 500 2 000 2 quantum satis quantum

100 500 500 50 2 000 2 800 200 65 15 quantum satis quantum

salts Name Microcrystalline wax Shellac poly-1-decene Microcrystalline K Hydrogenated Acesulfame Aspartame Sucralose Na, K and Ca and its Saccharin DC aspartame-acesulfame Thaumatin Neohesperidine of Neotame K Salt Acesulfame Sucralose Neotame E-number E 950 E 907 E 955 E 961 E 905 E 904 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 950

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 91

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

only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced energy-reduced energy-reduced spreads, spreads, sandwich sandwich fat-based sugar fat-based sugar sugar or added or added added fruit no fruit no no dried with dried with with milk, or milk, or or cocoa, energy-reduced cocoa, energy-reduced energy-reduced only confectionery only confectionery confectionery (50) starch-based starch-based (49) starch-based (11)b only only only appropriate) only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced energy-reduced spreads, sandwich sugar fat-based added or no fruit with dried or milk, energy-reduced cocoa, (51) (52) confectionery only starch-based (52) only Maximum level only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced energy-reduced energy-reduced spreads, spreads, sandwich sandwich fat-based fat-based or or fruit fruit dried dried milk, milk, cocoa, cocoa, only only (mg/l or mg/kg as 500 200 300 1 000 1

50 150 1 000 1 000 1 1 000 1 000 2 400 000 1 32

salts salts salts Name Acesulfame K Acesulfame Aspartame and Ca Na and its acid Cyclamic DC Sucralose Na, K and Ca and its Saccharin aspartame-acesulfame Neohesperidine of Neotame K Salt Acesulfame Aspartame DC Sucralose Na, K and Ca and its Saccharin Neohesperidine E-number E 951 E 952 E 954 E 955 E 959 E 961 E 962 E 950 E 951 E 954 E 955 E 959 E 950

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 92

flavour enhancer only starch-based confectionery energy-reduced or with no added sugar added 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 with added confectionery no only with micro-sweets, breath-freshening only

only confectionery with no added sugar sugar sugar sugar sugar added added added added added no no no no no with with with with (50) with confectionery (49) micro-sweets, confectionery micro-sweets, (11)a micro-sweets, only breath-freshening only breath-freshening breath-freshening only only (52) only appropriate) 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, (52) (50) micro-sweets, (49) only breath-freshening (11)a breath-freshening only only Maximum level only starch-based confectionery energy-reduced or with no added sugar added no with or sugar sugar energy-reduced added added confectionery no no starch-based with with only confectionery confectionery only only (mg/l or mg/kg as only starch-based confectionery energy-reduced or with no added sugar, as sugar, added no with or energy-reduced confectionery starch-based only 500 3 000 1 000 1 500

100 400 500 500 2 50 1 000 1 000 6 1 000 1 400 2 65 2 32 200

salts salts Name Salt of aspartame-acesulfame Neotame of Neotame K Salt Acesulfame Aspartame aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin Thaumatin of Neohesperidine K Neotame Salt Acesulfame Aspartame DC Sucralose Na, K and Ca and its Saccharin Neohesperidine Neotame E-number E 962 E 951 E 954 E 955 E 959 E 961 E 961 E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 950 E 961

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 93

sulfame-K (E 950) combination with E 950

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

2

with no added enhancer sugar, as flavour only breath-freshening micro-sweets, with no added sugar added no with micro-sweets, breath-freshening only Restrictions/exceptions

Footnotes

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

5

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

2

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

2 500 2

2 000 2 1 000 1 3 65 quantum satis quantum is not considered to be present or E 951 (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 300 maximum (PHB), p-hydroxybenzoates 214-219: (5): E (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (1): The additives may be added individually or in combination in or individually added be may additives (1): The (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (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 (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Pullulan Salt of aspartame-acesulfame of Neotame Salt Aspartame Sucralose Neotame E-number E 951 E 962 E 955 E 961 E 1204 E 961

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 94

Restrictions/exceptions

Footnotes

only with no added sugar added no with only (4) (1) (1) (1) (2) (1) (1) appropriate) (25) (1) (46) Maximum level (mg/l or mg/kg as 1 500 10 000 quantum satis 300 400

5 000 5 quantum satis quantum 200

2 000 2 5 000 5 5 000 5 quantum satis 300

quantum satis quantum

limit (25): of the colours E 110, of each E 122, The quantities E 124 and E 155 may not exceed 50 mg/kg or mg/l acid — benzoates and polyphosphatesdi-, tri- sucroglycerides (38): Expressed as aluminium as (38): Expressed

Name Sorbic acid — sorbates; Benzoic sorbates; BHT — — and acid phosphates BHA Sorbic — TBHQ, acid — Gallates, Phosphoric acids fatty of esters Polysorbates Sucrose Polyols Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene Fumaric acid rosemary Fumaric alginate of 2-diol gum Extracts Propane-1, Karaya E-number E 200-213 Group III Group I Group II E 310-321 E 416 E 432-436 E 160d Group IV E 405 E 338-452 E 473-474 E 297 E 392

number Chewing gum Chewing Category 05.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 95

Restrictions/exceptions Footnotes as glazing agent only agent glazing as only with added sugar or polyols, enhancer as flavour

surface treatment only only only only only treatment only treatment agent treatment agent surface agent surface only glazing surface glazing glazing treatment as as as surface only with no added sugar added no with only as glazing agent only (1) (1) agent glazing (47) as appropriate) (12) Maximum level (mg/l or mg/kg as 5 000 5 000 5 2 000 2 quantum satis quantum 100 quantum satis quantum 2 000 2

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 5 000 5 1 200 1 800 1 000 1 30 000 30 quantum satis quantum

quantum satis quantum acids Name Sorbitan esters Stearoyl-2-lactylates Sorbitan Talc Carbamide Magnesium silicate Magnesium Polyglycerol esters of fatty acids fatty fatty of of esters esters Polyglycerol Propane-1,2-diol dioxide silicate yellow Silicon Calcium and acetate polysiloxane white Zinc wax Dimethyl wax Beeswax, Candelilla wax Carnauba poly-1-decene Shellac Microcrystalline K Hydrogenated Acesulfame E-number E 552 E 553a E 553b E 907 E 901 E 650 E 477 E 481-482 E 900 E 950 E 902 E 903 E 904 E 905 E 927b E 491-495 E 551 E 475

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 96

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

Footnotes only with no added sugar added no 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

5

O 2

only with no added sugar sugar sugar added added added no no no with with (12) with only only (52) (50) only (49) (11)a appropriate) only with no added sugar sugar added added no no (12) with with only only Maximum level only with no added sugar added no (12) with only (mg/l or mg/kg as (12) 1 200 2 000 2 quantum satis quantum

150 400 2 000 2 10 50 2 500 2 500 5 3 000 3 3 250

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (4): The maximum level is expressed as P as expressed is level maximum (4): The salts (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Glyceryl triacetate (triacetin) triacetate Glyceryl Neohesperidine DC Aspartame Neohesperidine Thaumatin K Neotame Acesulfame Aspartame Sucralose DC aspartame-acesulfame Na, K and Ca and its Saccharin Thaumatin Neohesperidine of Neotame Salt E-number E 959 E 957 E 961 E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 1518 E 951

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 97

portionally

sulfame-K (E 950)

combination with E 950

Restrictions/exceptions Footnotes only fillings only

only decorations, coatings and fillings with not added sugar added not with fillings and coatings decorations, sauces only only

appropriate) only decorations, coatings and sauces, except fillings except sauces, and coatings decorations, only (25) Maximum level except red coating of hard-sugar coated chocolate confectionery chocolate coated hard-sugar coatings of and coating decorations red only except (mg/l or mg/kg as 500 300 quantum satis quantum 20

quantum satis 30

quantum satis satis quantum quantum or E 951

limit limit (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (47): The maximum amount uses covered by including to all applies this regulation, provisions the set out in Annex III (25): of the colours E 110, of each E 122, The quantities E 124 and E 155 may not exceed 50 mg/kg or mg/l (12): E 950, If E 951, E 957, E 959 and 961 E used in combination are in chewing gum, is reduced pro for each maximum the level (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Polyols Polyols Colours with combined maximum maximum combined combined with Colours with Colours Colours at Colours Additives Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene E-number Group I E 160d Group III Group II Group IV Group IV E 160b Group III

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 05.4

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 98

pastries only) products) cream; similar cream; similar products) cream; similar products) cream; similar Restrictions/exceptions

only sauces only only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice Footnotes only -based confectionery (carry over from the glucose syrup glucose the from over (carry ware confectionery pastries bakery syrup-based for fine glucose fillings for only fruit toppings only and only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice fillings only

only decoration of chocolates chocolates of of decoration decoration only only the decoration of cakes and coating of sugar confectionery for only external only fillings and toppings for fine bakery ware bakery fine for toppings (5) and (2) (2) (1) (1) fillings (4) (4) only (1) (1) (1) appropriate) only red coating of hard-sugar coated chocolate confectionery chocolate coated hard-sugar of coating red only (3) (46) (41) Maximum level (3) (3) (mg/l or mg/kg as 5 000 3 000 1 500 ­ 50 40 100

2 000 2 1 000 1 100

1 000 500 1 2 quantum satis quantum 200

quantum satis quantum quantum satis quantum acid — benzoates; p-hydroxyben zoates and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- Name Sorbic acid — sorbates Benzoic — sorbates; acid — sulphites Sorbic acid — sulphites Sorbic dioxide — sulphites Sulphur dioxide — — Sulphur dioxide phosphates — Sulphur — phosphates acid — adipates Phosphoric acid — Phosphoric acid Adipic Lycopene Aluminium Silver Gold acid acid Fumaric Fumaric rosemary of Extracts E-number E 175 E 200-203 E 220-228 E 297 E 220-228 E 297 E 173 E 174 E 338-452 E 392 E 200-219 E 220-228 E 355-357 E 160d E 338-452

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 99

Restrictions/exceptions Footnotes

surface treatment only treatment surface only jelly confectionery (other than jelly mini-cups) jelly cream than than (other other confectionery confectionery toppings jelly cocoa-based dessert only confectionery only whipped cocoa-based only only only fillings, toppings and coatings for fine bakery wares and desserts desserts and and wares wares bakery bakery fine fine for for coatings coatings and and toppings toppings fillings, fillings, confectionery only only cocoa-based (1) and dessert bakery wares fine toppings and coatings for only fillings only (1) (1) appropriate) Maximum level (mg/l or mg/kg as 5 000 5 000 30 000 2 000 2 5 000 5 quantum satis quantum 1 500 000 1 5 10 000 10 10 000 10 5 000 5

10 000 10

5 000 5 1 000 1 5 000 5 2 500 2

sucroglycerides acids acids Name Sucrose esters of fatty acids — acids fatty of Polysorbates esters Sucrose silicates esters Stearoyl-2-lactylates — Sorbitan dioxide Silicon Propane-1, 2-diol alginate alginate 2-diol 2-diol Propane-1, gum acids Propane-1, hemicellulose Karaya gum fatty Soybean Cassia phosphatides of fatty Ammonium fatty esters of polyricinoleate of Polyglycerol esters Polyglycerol esters Propane-1,2-diol Propane-1,2-diol tristearate Sorbitan E-number E 432-436 E 481-482 E 405 E 475 E 476 E 477 E 416 E 426 E 473-474 E 477 E 551-559 E 427 E 442 E 491-495 E 492 E 405

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 100

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

as glazing agent only only agent only agent glazing agent glazing only as glazing as treatment as surface only starch-based confectionery energy-reduced or with no added sugar sugar sugar added added added no no no with with with or or or only energy-reduced energy-reduced energy-reduced agent confectionery confectionery confectionery glazing starch-based starch-based starch-based as only only only appropriate) as glazing agent only for small fine bakery wares, coated with chocolate with coated wares, bakery sugar fine added small no for with only only or agent agent energy-reduced glazing glazing confectionery as as starch-based (52) only Maximum level only starch-based confectionery energy-reduced or with no added sugar added no with or energy-reduced confectionery starch-based only (mg/l or mg/kg as only starch-based confectionery energy-reduced or with no added sugar, as sugar, added no with or energy-reduced confectionery starch-based only 300 2 000 2 quantum satis quantum 10 quantum satis quantum

150 quantum satis quantum 500 200 1 000 1 2 000 2 1 000 1 65 2 quantum satis quantum

salts Name Beeswax, white and yellow and polysiloxane white Dimethyl wax Beeswax, wax Candelilla wax Carnauba Carnauba wax Shellac poly-1-decene Microcrystalline K Hydrogenated Acesulfame Aspartame DC Sucralose Na, K and Ca and its Saccharin Neohesperidine Neotame Neotame E-number E 907 E 901 E 951 E 954 E 955 E 959 E 961 E 961 E 902 E 903 E 903 E 905 E 950 E 900 E 904

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 101

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

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

100 100 500 500 50 50 1 000 1 000 2 1 000 1 800 32

salts salts Name Salt of aspartame-acesulfame of K Salt Acesulfame Aspartame Sucralose DC Na, K and Ca and its Saccharin aspartame-acesulfame Thaumatin Neohesperidine of Neotame K Salt Acesulfame Aspartame Sucralose DC Na, K and Ca and its Saccharin Thaumatin Neohesperidine E-number E 950 E 951 E 954 E 955 E 957 E 959 E 961 E 962 E 950 E 962 E 951 E 954 E 955 E 957 E 959

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 102

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

2

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

Footnotes only sauces only

5

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

2

appropriate) (11)a (49) (50) sauces sauces (49) sauces (11)a only only (50) (52) only (49) (11)b Maximum level only cocoa or dried fruit-based, energy-reduced or with no added sugar added no with or energy-reduced fruit-based, dried or cocoa only sauces sauces only only (mg/l or mg/kg as only sauces as flavour enhancer flavour as sauces only

160 500 350

50 350 350 450 65 12 2 is not considered to be present

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 300 maximum (PHB), p-hydroxybenzoates 214-219: (5): E (1): The additives may be added individually or in combination in or individually added be may additives (1): The (41): Expressed on fat basis fat on (41): Expressed (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (4): The maximum level is expressed as P as expressed is level maximum (4): The salts Name Salt of aspartame-acesulfame of Neotame Salt Acesulfame-K Aspartame DC aspartame-acesulfame Sucralose Na, K and Ca and its Saccharin Neohesperidine of Neotame Neotame Salt E-number E 962 E 951 E 954 E 955 E 959 E 961 E 961 E 961 E 962 E 950

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 103

sulfame-K (E 950) combination with E 950

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

2

Restrictions/exceptions

only self-raising flour self-raising only Footnotes only sago and pearl pearl and sago only

only rice only

5

O (1) (4) (1) relate to the total quantity, available from all sources, an SO 2

(1) (4) (1) 2

appropriate) Maximum level (3) (mg/l or mg/kg as 2 500 20 000

30

quantum satis quantum

quantum satis quantum

or E 951 not considered to be present be to not considered quantum satis quantum (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum di-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- (1): The additives may be added individually or in combination (4): The maximum level is expressed as P (4): The maximum level (25): of the colours E 110, of each E 122, The quantities E 124 and E 155 may not exceed 50 mg/kg or mg/l (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Sulphur dioxide — sulphites — dioxide — Sulphur phosphates — phosphates — — acid Phosphoric acid Phosphoric

Talc

Ascorbic acid Ascorbic L-cysteine E-number E 338-452 E 300 E 920 E 553b E 220-228 E 338-452

Flours Starches number Whole, broken, or flaked grain flaked or broken, Whole, products and starches milled Flours and other Category Cereals and cereal products cereal and Cereals 06.2 06.1 06.2.2 06.2.1 06

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 104

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

2

breakfast cereals added sugar cereal-based foods and baby foods Restrictions/exceptions only pre-cooked cereals pre-cooked only Footnotes only fruit-flavoured breakfast cereals breakfast fruit-flavoured cereals cereals only breakfast breakfast fruit-flavoured fruit-flavoured only only excluding starches in infant formulae, follow on formulae and processed and formulae on follow formulae, infant in starches excluding

only breakfast cereals or cereal-based products, energy-reduced or with no fruit-flavoured with and/or or cereals puffed cereals energy-reduced cereals breakfast extruded, breakfast products, breakfast fruit-flavoured than fruit-flavoured cereal-based fruit-flavoured other or or or or cereals and and cereals and breakfast puffed puffed breakfast puffed only extruded extruded only extruded only only only relate to the total quantity, available from all sources, an SO

2

appropriate) (53) (13) (53) (53) (1) Maximum level only extruded puffed and or fruit-flavoured breakfast cereals breakfast fruit-flavoured or and puffed (3) extruded only (mg/l or mg/kg as 200 quantum satis ­

50 200 quantum satis quantum 25 200

quantum satis quantum 200 quantum satis quantum satis quantum

quantum satis quantum

not considered to be present be to not considered rubin Carmines (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum

Name Sulphur dioxide — sulphites — dioxide Sulphur BHA and TBHQ Gallates, Polyols Colours at Colours Additives Additives Annatto, Bixin, Norbixin Bixin, Annatto, Paprika extract, capsanthin, capso caramel capsanthin, Ammonia Carotenes extract, Paprika Cochineal, Carminic acid, Carminic Cochineal, betanin Red, Beetroot Anthocyanins E-number Group IV E 160a E 160b E 160c E 162 E 120 E 220-228 Group II E 150c E 163 E 310-320 Group I Group I

number Breakfast cereals Breakfast Category 06.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 105

containing at least 20 least containing at % bran, energy-reduced or with no added sugar 20 least containing at % bran, energy-reduced or with no added sugar containing at least 20 least containing at % bran, energy-reduced or with no added sugar containing at least 20 least containing at % bran, energy-reduced or with no added sugar 20 least containing at % bran, energy-reduced or with no added sugar containing at least 20 least containing at % bran, energy-reduced or with no added sugar containing at least 20 least containing at % bran, energy-reduced or with no added sugar only breakfast cereals with a fibre content of more than 15 %, and %, 15 than more of content fibre a with cereals breakfast only Restrictions/exceptions

Footnotes only breakfast cereals with a fibre content of more than 15 %, and %, 15 than more of content fibre a with cereals breakfast only

5

O 2

only granola-type breakfast cereal breakfast granola-type only only breakfast cereals with a fibre content of more than 15 %, and and %, %, 15 15 than than more more of of content content fibre fibre a a with with cereals cereals (4) breakfast (1) breakfast (1) only only (50) (49) (11)b appropriate) only breakfast cereals with a fibre content of more than 15 %, and %, 15 than more of content fibre a with cereals breakfast (52) only Maximum level only breakfast cereals with a fibre content of more than 15 %, and and %, %, 15 15 than than more more of of content content fibre fibre a a with with cereals cereals breakfast breakfast only only (mg/l or mg/kg as 5 000 100 10 000 10 1 000 1

5 000 5

50 1 200 1 1 000 1 400 32

(4): The maximum level is expressed as P as expressed is level maximum (4): The di-, tri- and polyphosphatesdi-, tri- salts (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Phosphoric acid — phosphates — phosphates — acid Phosphoric Stearoyl-2-lactylates Polyglycerol esters of fatty acids fatty of esters Polyglycerol K Acesulfame Aspartame DC Sucralose Na, K and Ca and its Saccharin aspartame-acesulfame Neohesperidine of Neotame Salt E-number E 481-482 E 951 E 954 E 955 E 959 E 961 E 962 E 950 E 338-452 E 475

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 106

sulfame-K (E 950) combination with E 950

with Directive 2009/39/EC with Directive Restrictions/exceptions Footnotes

appropriate) Maximum level

(mg/l or mg/kg as quantum satis quantum satis quantum quantum satis quantum

quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum only gluten free and/or pasta intended for hypoproteic diets in accordance in diets hypoproteic for intended pasta and/or free gluten only quantum satis quantum or E 951

(13): Maximum limit expressed on fat on expressed limit (13): Maximum (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits acids (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (53): E 120, E 162 and E 163 may be added individually or in combination (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name

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

E-number E 270 Group I E 300 E 301 E 322 E 330 E 334 E 471 E 575

Fresh pasta Fresh pasta Dry number Pasta Category 06.4.1 06.4.2 06.4

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 107

Restrictions/exceptions

Footnotes

(1) (2) (1) appropriate) Maximum level (mg/l or mg/kg as quantum satis

1 000 1 000 1 quantum satis quantum quantum satis quantum

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

quantum satis quantum

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

Name Sorbic acid — sorbates — acid sorbates Sorbic — acid Sorbic

Additives Additives Additives Mono- and diglycerides of fatty acid acid of ascorbate Lactic (L(+)-) Ascorbic diglycerides acid Sodium acid Lecithins and Citric Tartaric Mono- Glucono-delta-lactone E-number Group I E 270 E 300 E 301 E 322 E 330 E 334 E 471 E 575 E 200-203 E 200-203 Group I group I

Fresh pre-cooked pasta pre-cooked Fresh similar) and (ravioli pasta Gnocchi stuffed Potato of Fillings number Noodles Category 06.5 06.4.4 06.4.5 06.4.3

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Restrictions/exceptions

Footnotes

5

O 2

only prepackaged ready to eat oriental noodles intended for retail sale retail for intended noodles oriental eat to ready prepackaged only (4) (1) (1) (4) (1) (2) (2) (1) (1) appropriate) only batters for coating for batters only Maximum level only batters for coating coating for for batters batters only only (mg/l or mg/kg as 2 000 12 000 500

quantum satis quantum satis quantum 20 2 000 000 2 2 10 000 10 10

quantum satis quantum satis 30

(4): The maximum level is expressed as P as expressed is level maximum (4): The limit di-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- (1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid expressed as the free to the sum are is applicable and (2): The maximum the levels level (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Phosphoric acid — phosphates — phosphates — acid Phosphoric sorbates — sorbates — phosphates — acid — acid Sorbic acid Sorbic Phosphoric Colours with combined maximum combined with Colours Colours at Colours Colours at Colours Additives

Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Soybean hemicellulose Soybean polysiloxane Dimethyl E-number E 160b E 160d E 200-203 E 338-452 Group III Group II Group I group II E 426 E 200-203 E 338-452 E 900

number Batters Category 06.6

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polenta semmelknödelteig Restrictions/exceptions

only only Footnotes only pre-cooked cereals pre-cooked rice only quick-cook only

only quick-cook rice rice quick-cook quick-cook only bread only malt only

5

O only prepackaged ready to eat rice and rice products intended sale for retail 2

(1) (2) (1) (2) appropriate) (1) (2) (1) (1) Maximum level (mg/l or mg/kg as quantum satis quantum satis 200

quantum satis quantum 2 000 200 2 10 000 10 4 000 4

quantum satis except products in 7.1.1 and 7.1.2 and 7.1.1 in products except quantum satis quantum

diglycerides of fatty acids diglycerides of fatty (4): The maximum level is expressed as P (4): The maximum level acids (2): The maximum level is applicable to the sum and the levels are expressed as the free acid expressed as the free to the sum are is applicable and (2): The maximum the levels level (1): The additives may be added individually or in combination

Name Sorbic acid — sorbates sorbates — BHA — acid and acid Sorbic TBHQ Sorbic Gallates, Stearoyl-2-lactylates Caramels Colours at Colours Additives Additives Acetic acid esters of mono- and mono- of esters acid Acetic Mono- and diglycerides of fatty of diglycerides hemicellulose and Soybean Mono- E-number E 426 E 150a-d E 200-203 Group I E 200-203 Group II Group I E 472a E 481-482 E 310-320 E 471

number Pre-cooked or processed cereals processed or Pre-cooked rolls and Bread Category Bakery wares Bakery 07.1 06.7 07

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g good manufacturing

bakery wares intended for retail sale and energy-reduced and bread intended sale energy-reduced intended retail bakery wares for sale for retail rolls and pitta, prepacked polsebrod, boller and dansk flutes Restrictions/exceptions

only prepacked sliced bread and rye-bread, partially baked, prepacked baked, partially bread rye-bread, rye and and bread bread sliced sliced prepacked prepacked only bread bread only prepacked soda only and prepacked bread baked prepacked partially bread, only energy-reduced only Footnotes except products in 7.1.1 and 7.1.2 and 7.1.1 in products except

5

O (1) (4) (1) 2

except products in 7.1.1 and 7.1.2 and 7.1.1 in (2) (6) (1) (6) (1) (6) products (1) (1) (1) except appropriate) Maximum level (mg/l or mg/kg as 20 000 3 000 3 000 2 000 1

2 000 2 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 di-, tri- and polyphosphatesdi-, tri- (2): The maximum level is applicable to the sum and the levels are expressed as the free acid expressed as the free to the sum are is applicable and (2): The maximum the levels level (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process followin Propionic products the acid and resulting from fermentation fermented may its salts be present in certain (6): (4): The maximum level is expressed as P (4): The maximum level Name Sorbic acid — sorbates — propionates acid propionates — — Sorbic — propionates acid phosphates acid — Propionic — Propionic acid acid Propionic Phosphoric Stearoyl-2-lactylates Stearyl tartrate Stearyl acid acetate acetates Acetic acetate Potassium Sodium Calcium E-number E 280-283 E 481-482 E 280-283 E 483 E 261 E 262 E 263 E 280-283 E 338-452 E 260 E 200-203

water, yeast or leaven, salt wheat flour, following ingredients: the with Bread prepared solely number Category 07.1.1

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Restrictions/exceptions Footnotes

appropriate) Maximum level (mg/l or mg/kg as quantum satis quantum satis quantum satis quantum satis quantum satis 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 diglycerides of fatty esters of mono- and diglycerides acids of fatty esters of mono- and diglycerides acids of fatty acids diglycerides of fatty acids diglycerides of fatty Name Tartaric acid esters of mono- and mono- of esters acid Tartaric Acetic acid esters of mono- and mono- of acid esters tartaric acid diacety Acetic and Mono- Mixed acetic and tartaric acid tartaric and acetic Mixed Fatty acid esters of ascorbic acid ascorbic of acid acid esters ascorbate Lactic fatty ascorbate Ascorbic acid Sodium of Calcium lactate Fatty diglycerides lactate Lecithins lactate Sodium and Potassium Calcium Mono- acid Acetic E-number E 260 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 270

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 112

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 Restrictions/exceptions Footnotes

only only only only only only only only only only appropriate) (25) Maximum level (mg/l or mg/kg as quantum satis 200 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 satis quantum

limit acids

Name Colours with combined maximum combined with Colours Colours at Colours Additives Fatty acid esters of ascorbic acid acetate acetates ascorbic acetate Potassium acid Sodium of acid Calcium ascorbate Lactic esters ascorbate Ascorbic fatty Sodium acid Calcium of lactate Fatty lactate Lecithins diglycerides lactate Sodium Potassium and Calcium Mono- E-number Group I E 301 E 325 Group III Group II E 261 E 262 E 263 E 270 E 300 E 302 E 304 E 322 E 326 E 327 E 471

number Fine bakery wares bakery Fine Category 07.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 113

water activity of more than 0,65 Restrictions/exceptions

only with a water activity of more than 0,65 than more of activity water a with only with a confectionery) (including flour only bakery wares, prepacked fine Footnotes only cake mixes cake only

only energy-reduced or with no added sugar added no with or energy-reduced only only prepackaged fine bakery wares intended for retail sale retail for intended wares bakery fine (4) prepackaged (1) only (1) (1) (2) (6) (1) (1) (1) (1) appropriate) (41) (46) (1) (41) Maximum level only dry biscuits dry only (mg/l or mg/kg as 10 000 20 000 5 000 10 000 10 2 000 2 50

200 2 000 2 10 2 000 2 10 000 10 200 5 000 5

3 000 3 25 quantum satis quantum

di-, tri- and polyphosphatesdi-, tri- sucroglycerides acids Name Sorbic acid — sorbates sulphites — propionates — acid — — BHA dioxide Sorbic phosphates acid and Sulphur — Propionic TBHQ acid Gallates, — Phosphoric acids fatty of esters Polysorbates Sucrose Stearoyl-2-lactylates Polyols Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Extracts of rosemary alginate acids of 2-diol fatty Extracts hemicellulose fatty Propane-1, of Soybean of esters esters Polyglycerol Propane-1,2-diol E-number E 405 E 310-320 E 160b E 160d E 200-203 E 426 E 481-482 E 477 E 280-283 E 432-436 E 220-228 E 473-474 E 475 E 338-452 Group IV E 392

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 114

with chocolate with chocolate with chocolate with chocolate Restrictions/exceptions Footnotes only cornets and wafers, for ice-cream, with no added sugar added wares no sponge with and ice-cream, scones for only wafers, and paper cornets wafer only — essoblaten only

coated wares bakery fine products of small agents only for glazing only as coated wares bakery fine products of small agents only for glazing only as coated wares bakery fine products of small agents only for glazing only as (1) only cornets and wafers, for ice-cream, with no added sugar added no with ice-cream, for paper wafers, paper wafer and wafer (38) — cornets — essoblaten only essoblaten only only appropriate) only cornets and wafers, for ice-cream, with no added sugar added no with ice-cream, for paper wafers, wafer and — cornets (52) essoblaten only coated wares bakery fine products of small agents only for glazing only as (52) only Maximum level only cornets and wafers, for ice-cream, with no added sugar sugar added added no no with with ice-cream, ice-cream, for for paper wafers, wafers, wafer and and — cornets cornets essoblaten only only only (mg/l or mg/kg as 1 000 800 800 quantum satis quantum

50 quantum satis quantum 10 000 10 4 000 4 200 2 000 2 000 2 1 000 1 800 800 60 60 quantum satis quantum

acidic salts salts Name Sorbitan esters Sorbitan Beeswax, white and yellow tartrate phosphate and Stearyl aluminium white Sodium wax Beeswax, wax Candelilla Carnauba K Shellac Acesulfame DC Sucralose K Na, K and Ca and its Saccharin Neohesperidine Neotame Acesulfame Aspartame Sucralose Na, K and Ca and its Saccharin Neotame E-number E 902 E 903 E 904 E 950 E 954 E 955 E 959 E 961 E 950 E 901 E 491-495 E 951 E 954 E 955 E 961 E 541 E 483

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 115

g good manufacturing

only essoblaten — wafer paper wafer — essoblaten only only fine bakery products for special nutritional uses Restrictions/exceptions

Footnotes only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses

5

O 2

(11)b (49) (50) (49) (11)b (51) (50) only fine bakery products for special nutritional uses (49) only fine bakery products for special nutritional uses (11)a appropriate) (52) only fine bakery products for special nutritional uses only fine bakery products for special nutritional uses Maximum level only fine bakery products for special nutritional uses (mg/l or mg/kg as 1 600 170 1 000 1 000 1

150 1 000 1

1 700 1 700 55 practice

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (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 (41): Expressed on fat basis fat on (41): Expressed (4): The maximum level is expressed as P as expressed is level maximum (4): The salts salts (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Salt of aspartame-acesulfame of K Salt Acesulfame Aspartame and Ca Na and its acid Cyclamic DC aspartame-acesulfame Sucralose Na, K and Ca and its Saccharin Neohesperidine of Neotame Salt E-number E 950 E 951 E 952 E 954 E 955 E 959 E 961 E 962 E 962

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 116

burger sulfame-K (E 950) combination with E 950

content of 6 % and with a minimum cereal with a minimum vegetable and/or cereal content of 4 content % mixed within and/or cereal minimum vegetable with a breakfast sausages breakfast

meat is minced in such a way these products, the meat so that In the meat; makes an dispersed, so completely that fibre are tissue muscle and fat appearance typical giving those products their fat, emulsion with the 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

appropriate) only Maximum level (mg/l or mg/kg as 100

quantum satis quantum quantum satis quantum

quantum satis quantum

or E 951 (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As Carmines (25): of the colours E 110, of each E 122, The quantities E 124 and E 155 may not exceed 50 mg/kg or mg/l (38): Expressed as aluminium as (38): Expressed (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum

Name Allura Red AG FCF Red Blue Allura HT Brilliant acid, Brown Carminic Cochineal,

E-number E 120 E 133 E 155 E 129

Meat preparations as defined by Regulation (EC) No 853/2004 No (EC) Regulation by defined as than meat preparations as defined by Unprocessed meat other Regulation (EC) No 853/2004 preparations Meat number Unprocessed meat Unprocessed Category Meat 08 08.1.1 08.1 08.1.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 117

burger burger

; Burger meat with a minimum vegetable and/or content of 6 % and with a minimum cereal content of 6 % and with a minimum cereal and prepacked preparations of fresh minced meat fresh of and preparations prepacked minced meat fresh of and preparations prepacked minced meat fresh of and preparations prepacked minced meat fresh of and preparations prepacked minced meat fresh of and preparations prepacked minced meat fresh of and preparations prepacked with a minimum vegetable and/or cereal content of 4 content % mixed within and/or cereal minimum vegetable with a with a minimum vegetable and/or cereal content of 4 content % mixed within and/or cereal minimum vegetable with a breakfast sausages breakfast salsicha fresca, longaniza fresca, butifarra fresca breakfast sausages breakfast breakfast sausages breakfast gehakt gehakt gehakt gehakt gehakt gehakt cereal content of 4 % mixed within the meat cereal meat is minced in such a way these products, the meat so that In the meat; makes an dispersed, so completely that fibre are tissue muscle and fat appearance typical giving those products their fat, emulsion with the meat is minced in such a way these products, the meat so that In the meat; makes an dispersed, so completely that fibre are tissue muscle and fat appearance typical giving those products their fat, emulsion with the 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 only prepacked preparations prepacked preparations only prepacked only prepacked only only only only only only only only appropriate) (1) (3) (3) (1) (1) Maximum level only (mg/l or mg/kg as 450 450

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum 25 quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum Name Sulphur dioxide — sulphites — sulphites dioxide — Sulphur dioxide Sulphur Caramels Allura Red AG Red Allura acetate acetates acid Potassium ascorbate Sodium ascorbate Ascorbic lactate Sodium lactate Calcium acid Sodium citrates Potassium citrates Citric Sodium Potassium E-number E 261 E 262 E 300 E 326 E 330 E 301 E 302 E 325 E 331 E 332 E 129 E 220-228 E 150a-d E 220-228

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 118

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

2

; in this product, the meat is minced such a way

and prepacked preparations of fresh minced meat fresh of and preparations prepacked breakfast sausages sobrasada chorizo sausage/salchichon gehakt pasturmas pasturmas pasturmas so that the muscle and fat tissue are completely dispersed, so that fibre dispersed, so that completely are tissue muscle and fat the so that appearance typical giving product its the makes an emulsion with the fat, Restrictions/exceptions

only Footnotes

only surface treatment of sausages of treatment surface only only only only only

5

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

(1) (4) (1) 2

appropriate) only sausages only only only Maximum level only sausages only (mg/l or mg/kg as 100 200 quantum satis 5 000 135

quantum satis quantum

quantum satis quantum quantum satis 20 quantum

not considered to be present be to not considered quantum satis quantum (4): The maximum level is expressed as P (4): The maximum level (1): The additives may be added individually or in combination di-, tri- and polyphosphatesdi-, tri- Yellow S Carmines Carmines Carmines (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum

Name Phosphoric acid — phosphates — phosphates — acid Phosphoric Additives Talc Calcium citrates Calcium FCF/Orange Curcumin acid, yellow Curcumin acid, Riboflavins Carminic Sunset acid, Carminic Cochineal, Carminic Cochineal, Cochineal, E-number E 120 E 100 E 120 E 338-452 Group I E 100 E 101 E 110 E 120 E 553b E 333

Non-heat-treated processed meat processed Non-heat-treated number Processed meat Processed Category 08.2.1 08.2

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chorizo sausage/salchichon sobrasada Restrictions/exceptions only dehydrated meat dehydrated only only surface treatment of dried meat products meat dried of treatment surface only Footnotes 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

only sausages sausages only (2) only (1) (1) (4) (1) appropriate) only only (7) (7) (13) (1) (9) (9) products meat and preserved products meat only cured products meat and preserved products meat only cured Maximum level only sausages sausages only only (mg/l or mg/kg as (8) 5 000 10 quantum satis ­ ­ 250 200

200 quantum satis quantum 500 500

500 500 1 20 quantum satis quantum 150 150

rubin acid — benzoates; p-hydroxyben zoates and polyphosphatesdi-, tri- Name Sorbic acid — sorbates; Benzoic sorbates; — acid Sorbic Nitrites BHA Nitrates and — TBHQ phosphates Gallates, — acid Phosphoric Caramels Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Ponceau 4R, Cochineal Red A A Red Red Cochineal Cochineal 4R, 4R, Ponceau Ponceau betanin Red, Beetroot Natamycin acid erythorbate Erythorbic acid Sodium erythorbate Erythorbic Sodium E-number E 249-250 E 124 E 316 E 338-452 E 316 E 310-320 E 160a E 160c E 162 E 200-219 E 315 E 235 E 150a-d E 251-252 E 315 E 124

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 120

foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj luncheon meat egészben, libamáj tömbben Restrictions/exceptions excluding dried sausages dried excluding

Footnotes only dried sausages meat dried dehydrated only only

surface treatment of sausages of treatment surface

5

O 2

appropriate) only sausages, pâtés and terrines (46) and (46) (41) (46) pâtés sausages, only Maximum level only sausages, pâtés and terrines and pâtés sausages, only only

(mg/l or mg/kg as as flavour enhancer only enhancer flavour as 100

100 150 150

5 25 surface, not present at a depth of 5 mm

2

20 except

quantum satis quantum (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (7): Maximum amount that may be added during manufacturing during added be may that amount (7): Maximum (4): The maximum level is expressed as P as expressed is level maximum (4): The (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As Carmines (13): Maximum limit expressed on fat on expressed limit (13): Maximum (41): Expressed on fat basis fat on (41): Expressed (1): The additives may be added individually or in combination in or individually added be may additives (1): The (8): mg/dm (9): E 315 and E 316 erythorbic acid authorised individually is expressed as or in combination, are maximum limit Name Additives Talc Extracts of rosemary rosemary rosemary of of of Extracts Extracts DC Extracts Neohesperidine acid, AG Carminic Curcumin Red Cochineal, Allura E-number E 392 E 100 E 553b E 120 E 129 Group I E 959 E 392 E 392

Heat-treated processed meat processed Heat-treated number Category 08.2.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 121

foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj libamáj, libamáj egészben, tömbben foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben egészben, libamáj tömbben egészben, libamáj tömbben only sterilised meat products (Fo > 3,00) > (Fo products meat sterilised only Restrictions/exceptions Except sterilised meat products (Fo > 3,00) > (Fo products meat sterilised Except only pâté aspic only aspic only only except Footnotes products meat and preserved products meat only cured products meat and preserved products meat only cured

only sausages, pâtés and terrines terrines and and pâtés pâtés sausages, sausages, only only only only (1) (2) (2) (1) (1) (4) (1) appropriate) (7) (58) (59) (2) (59) (58) (1) (7) (7) (9) (9) only Maximum level only sausages, pâtés and terrines terrines and and pâtés pâtés sausages, sausages, only only (mg/l or mg/kg as 1 000 5 000 250 10 ­

500 1 000 1 quantum satis quantum 500

quantum satis quantum

500 quantum satis quantum 20 quantum satis quantum 150 100

rubin di-, tri- and polyphosphatesdi-, tri- diamine tetra-acetate (Calcium diamine tetra-acetate disodium EDTA) Sorbic acid — sorbates; p- Sorbic acid — sorbates; hydroxybenzoates Name Sorbic acid — sorbates benzoates — — acid acid Sorbic Benzoic Nitrites Nitrites — phosphates — acid Phosphoric Caramels Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Beetroot Red, betanin Red, Beetroot acid ascorbate Ascorbic acid Sodium erythorbate Erythorbic ethylene Sodium disodium Calcium E-number

E 200-203 E 249-250 E 301 E 315 E 385 E 316 E 338-452 E 160a E 160c E 162 E 200-203; 214- 219 E 300 E 210-213 E 249-250 E 150a-d

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 122

low-acid environment low-acid

000 cans to one spore in a

for except foie gras, foie gras entier, blocs de foie

foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj gras, Libamáj, libamáj egészben, tömbben egészben, libamáj tömbben Restrictions/exceptions excluding dried sausages dried excluding except

Footnotes only dried sausages meat dried dehydrated only Only only minced and diced canned meat products meat canned diced and minced only

surface treatment of sausages only sausages of treatment surface

5

O 2

(1), (41) (1), (1) appropriate) (41) (46) (41) (46) (46) Maximum level (mg/l or mg/kg as as flavour enhancer only, enhancer flavour as 5 000

150 100 150

4 000 4

5

1 500 1 thousand cans) quantum satis quantum (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (7): Maximum amount that may be added during manufacturing during added be may that amount (7): Maximum (58): 1 in each spores one billion load of bacterial 121 of the at heating °C (reduction to 3 minutes equivalent 3 is Fo-value (4): The maximum level is expressed as P as expressed is level maximum (4): The (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a to nitrates conversion products of (59): from natural nitrites meat resulting may be present in some heat-treated Nitrates sucroglycerides (1): The additives may be added individually or in combination in or individually added be may additives (1): The (41): Expressed on fat basis fat on (41): Expressed (9): E 315 and E 316 erythorbic acid authorised individually is expressed as or in combination, are maximum limit Name Sucrose esters of fatty acids — acids fatty of esters Sucrose Stearoyl-2-lactylates Talc Extracts of rosemary rosemary rosemary of of of Extracts gum Extracts Extracts Cassia DC Neohesperidine E-number E 427 E 392 E 481-482 E 959 E 473-474 E 553b E 392 E 392

meat for and decorations Casings and coatings number Category 08.2.3

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pasturmas pasturmas

pasturmas pasturmas pasturmas pasturmas

Restrictions/exceptions

only glazings for meat for glazings only only jelly coatings of meat products (cooked, cured or dried) Footnotes

only collagen-based casings with water activity greater than 0,6 than of greater of coating of of activity coating external coating coating water casings external edible external external with edible edible except edible edible casings only only only only collagen-based only

5

O 2

(1) (2) (4) (1) (1) appropriate) only decorations and coatings except edible external coating of coating of external coating edible external except edible coatings except and coatings decorations and only decorations only Maximum level only edible casings edible only (mg/l or mg/kg as quantum satis 1 000 4 000 500 quantum satis

quantum satis quantum 20 quantum satis quantum

quantum satis quantum quantum satis quantum satis quantum 500 30

limit limit di-, tri- and polyphosphatesdi-, tri- Carmines Sorbic acid — sorbates; p- Sorbic acid — sorbates; hydroxybenzoates (2): The maximum level is applicable to the sum and the levels are expressed as the free acid expressed as the free to the sum are is applicable and (2): The maximum the levels level (4): The maximum level is expressed as P (4): The maximum level (1): The additives may be added individually or in combination Name Sorbic acid — sorbates — — phosphates acid — Sorbic acid Phosphoric Colours with combined maximum maximum combined combined with with Colours Colours Colours at Colours Additives Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Lycopene Cochineal, Carminic acid, Curcumin Carminic Riboflavins Cochineal, E-number

E 200-203; 214- 219 E 100 E 200-203 E 338-452 E 160d Group II Group III E 101 E 120 E 160b Group I Group III E 160d

number Category

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: Meat is injected with curing : Meat is injected with curing : Meat is injected with curing : Meat is injected with curing : Immersion cured for 3 : Immersion to 5 : Immersion cured for 3 : Immersion to 5 s, salt and other components) and similar products similar and and similar products similar and and similar products and similar and similar products and similar : Immersion cured for at least 4 cured at : Immersion least days for and pre-cooked and similar products and similar and similar products and similar Wiltshire bacon Wiltshire ham Wiltshire Entremeada, cabeca (salgados), chispe, orelheira e entrecosto, tongue cured Wiltshire bacon Wiltshire ham Wiltshire Entremeada, cabeca (salgados), chispe, orelheira e entrecosto, solution followed by immersion curing for 3 to 10 days. The immersion 10 days. The 3 to for curing by immersion followed solution cultures starter includes microbiological brine solution also solution followed by immersion curing for 3 to 10 days. The immersion 10 days. The 3 to for curing by immersion followed solution cultures starter includes microbiological brine solution also toucinho fumado solution followed by immersion curing for 3 to 10 days. The immersion 10 days. The 3 to for curing by immersion followed solution cultures starter includes microbiological brine solution also solution followed by immersion curing for 3 to 10 days. The immersion 10 days. The 3 to for curing by immersion followed solution cultures starter includes microbiological brine solution also toucinho fumado days. Product is not heat-treated and has a high water activity high water a and has not heat-treated is days. Product days. Product is not heat-treated and has a high water activity high water a and has not heat-treated is days. Product

Restrictions/exceptions only only only Footnotes only only only only

appropriate) (39) (59) (39) (39) (59) (39) (39) (59) (39) (39) Maximum level (39) (mg/l or mg/kg as

250 250 250 175 100 175 50 Name Nitrites Nitrates Nitrites Nitrates Nitrites Nitrates Nitrites E-number E 251-252 E 249-250 E 249-250 E 251-252 E 249-250 E 251-252 E 249-250

and/or nitrate in a products cured by curing solution containing nitrites immersion cured products (Meat Traditional immersion Traditionally cured meat products with specific provisions concerning nitrites and nitrates and nitrites concerning provisions specific with products meat cured Traditionally number Category 08.2.4.1 08.2.4

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 125

: Curing time : Curing time low-acid environment low-acid : Meat is injected with : Meat is injected with : Immersion cured for 4 to : Immersion cured for 4 to

and similar products similar and products similar and and similar products and similar and similar products and similar : Immersion cured for at least 4 cured at : Immersion least days for and pre-cooked

bacon, filet de bacon bacon, filet kylmâsavustettu poronliha/kallrökt renkött kylmâsavustettu poronliha/kallrökt renkött kylmâsavustettu de bacon bacon, filet rohschinken, nassgepökelt rohschinken, nassgepökelt cured tongue cured

5 days at 5 24 5 days to 7 typically at to 40 °C, matured for hours at 22 °C, possibly 12 to 6 weeks at 3 to for 25 20 to and stored °C at 24 hrs smoked for 14 °C. depending on the shape and weight of meat pieces for approximately 2 approximately for pieces meat of weight and shape depending on the by stabilisation/maturation days/kg followed 2 approximately for pieces meat of weight and shape depending on the by stabilisation/maturation days/kg followed curing solution followed by curing. Curing is 14 immersion to 21 time 4 to 5 weeks in cold-smoke days for followed by maturation curing solution followed by curing. Curing is 14 immersion to 21 time 4 to 5 weeks in cold-smoke days for followed by maturation 5 24 5 days to 7 typically at to 40 °C, matured for hours at 22 °C, possibly 14 °C 12 to at weeks 6 to 3 for 25 and stored °C 20 to at 24 hrs smoked for only Restrictions/exceptions only Footnotes only only only only only

appropriate) (7) (59) (7) (40) (7) (7) (39) Maximum level (39) (59) (39) (39) (mg/l or mg/kg as

10 300 250 250 150 150 50 (40): Without added nitrites added (40): Without (7): Maximum added amount added (7): Maximum (39): at the end Maximum amount, the production level residual residue 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 products of (59): from natural nitrites meat resulting may be present in some heat-treated Nitrates Name Nitrates Nitrites Nitrates Nitrites Nitrates Nitrites Nitrates E-number E 251-252 E 249-250 E 249-250 E 251-252 E 249-250 E 251-252 E 251-252

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 126 : : : Dry and similar : Curing time

and similar products and similar and similar products and similar Dry curing followed by : Dry curing followed by : Dry curing followed by : Dry curing followed by

and similar products and similar ates, salt and other components to the components to and other salt ates,

and cured products other similar dried and similar products similar and and similar products similar and and similar products and similar and similar products and similar : Dry curing with a stabilisation period of at least 10 days least and period of at a : Dry curing with a stabilisation jambon sec, jambon sel dry cured bacon dry cured ham da pa and paio do lombo presunto, presunto rohschinken, trockengepökelt dry cured bacon dry cured ham cecina embuchado y curada, lomo curado, paleta jamon da pa and paio do lombo presunto, presunto cured for 3 days + 1 day/kg followed by a 1-week post-salting period and period post-salting 1-week by a 3 days + 1 day/kg followed for cured 18 months to 45 days of period ageing/ripening an maturation for at least 4 days maturation for at least 4 days period 45-day stabilisation 30 to by a followed 15 days 10 to for cured Dry 2 month least at period of maturation and a 10 approximately for pieces meat of weight and shape the depending on by stabilisation/maturation 14 days followed to maturation for at least 4 days maturation for at least 4 days period 45-day stabilisation 30 to by a followed 15 days 10 to for cured Dry 2 months least at period of maturation and a maturation period of more than 45 days products only Restrictions/exceptions only only only only Footnotes only only only only

appropriate) (39) (59) (39) (39) (59) (39) (59) (39) (39) (59) (59) (39) (40) (39) (39) Maximum level (39) (mg/l or mg/kg as

250 250 250 250 250 175 100 100 50 Name Nitrites Nitrates Nitrites Nitrates Nitrates Nitrites Nitrates Nitrates Nitrites E-number E 251-252 E 249-250 surface of the meat followed by followed a period of stabilisation/maturation). of the meat surface E 249-250 E 251-252 E 249-250 E 251-252 E 251-252 E 251-252 E 249-250

and/or nitr containing nitrites involves dry Traditional dry of curing mixture products. (Dry curing process application cured number Category 08.2.4.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 127

: Dry curing : Dry curing and similar : Curing time

low-acid environment low-acid

: Product has a minimum 4-week and similar products and similar and similar products and similar included in a compound product or and similar products and similar : Injection of curing solution followed, after a of curing solution : Injection followed, after : Injection of curing solution followed, after a of curing solution : Injection followed, after : Maturation period of at least 30 : Maturation period of at least days Salchichon y chorizo traducionales de larga curacion Salchichon y rohschinken, trocken-/nasgepökelt and brisket veal jellied rohwürste (salami and kantwurst) rohwürste (salami rohschinken, trockengepökelt rohschinken, trocken-/nasgepökelt and brisket veal jellied

products minimum of 2 days, by cooking in boiling water for up to 3 hours up to for 2 days, by cooking boiling water minimum of in maturation period and a ratio of water/protein less than 1,7 depending on the shape and weight of meat pieces for approximately 10 approximately for pieces meat of weight and shape the depending on by stabilisation/maturation 14 days followed to 3 hours up to for 2 days, by cooking boiling water minimum of in and immersion curing used in combination (without injection of curing combination (without injection curing used in and immersion pieces depending meat shape and solution). Curing time on weight of the stabilisation/maturation by followed 35 days 14 to approximately for and immersion curing used in combination (without injection of curing combination (without injection curing used in and immersion pieces depending meat shape and solution). Curing time on weight of the stabilisation/maturation by followed 35 days 14 to approximately for only Restrictions/exceptions only only only only Footnotes only only

appropriate) (39) (59) (39) (59) (39) (59) (7) (7) (40) (40) Maximum level (39) (59) (39) (39) (mg/l or mg/kg as

250 250 10 300 250 50 50 (40): Without added nitrites added (40): Without (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a to nitrates conversion products of (59): from natural nitrites meat resulting may be present in some heat-treated Nitrates (39): at the end Maximum amount, the production level residual residue process Name Nitrates Nitrites Nitrates Nitrites Nitrates Nitrates Nitrates E-number E 251-252 where the curing solution is injected into the product prior to cooking) product the into is injected curing solution where the E 251-252 E 249-250 E 249-250 E 251-252 E 251-252 E 251-252

is and/or nitrate processes used in combination or where nitrite and dry cured cured products. (Immersion traditionally Other number Category 08.2.4.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 128

­

: Dried an, herkules, č low-acid environment low-acid

and similar products similar and : raw fermented dried : raw sausage fermented

ina, selský salám, turistický trvanlivý salám, poli trvanlivý salám, turistický ina, selský č

saucissons sec and similar products and similar saucissons sec vyso

without added nitrites. Product is fermented at temperatures in the range at temperatures Product is fermented without added nitrites. of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ of less than 1,7 ratio ripening period of 3 weeks. Product has a water/protein ening lovecký salám, dunjaská klobása, paprikás product cooked to 70 °C followed by 8 to 12-day drying and process. Fermented product subject to 14 fermentation to 30-day three-stage process followed by smoking only Restrictions/exceptions Footnotes only frozen and deep-frozen fish with red skin only red with fish deep-frozen and frozen only

only frozen and deep-frozen unprocessed fish for purposes other than sweet than other purposes for fish unprocessed deep-frozen and frozen only (9) appropriate) (40) (7) (59) (7) (7) (40) Maximum level (mg/l or mg/kg as

quantum satis quantum quantum satis quantum 1 500 1 quantum satis quantum

250 quantum satis quantum 180 (40): Without added nitrites added (40): Without (39): at the end Maximum amount, the production level residual residue process (7): Maximum added amount added (7): Maximum (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a to nitrates conversion products of (59): from natural nitrites meat resulting may be present in some heat-treated Nitrates

Name Nitrites Nitrates Polyols Ascorbic acid ascorbate Ascorbic ascorbate Sodium acid Calcium Erythorbic E-number Group IV E 301 E 302 E 315 E 251-252 E 300 E 249-250

Unprocessed fish Unprocessed number Unprocessed fish and fisheries products fisheries and fish Unprocessed Category Fish and fisheries products fisheries and Fish 09.1 09.1.1 09

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 129 ­

lopods; for purposes other than sweetening purposes other lopods; for of the Penaeidae, Solenoceridae and Aristaeidae family up family to 80 Solenoceridae and units of the Penaeidae, Aristaeidae between 80 and 120 units over 120 units Restrictions/exceptions only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans cephalopods; family family and Aristaeidae Aristaeidae crustaceans and and Solenoceridae deep-frozen Solenoceridae Penaeidae, and Penaeidae, the frozen the of fresh, of crustaceans only crustaceans only only

only frozen and deep-frozen fish fillets fish deep-frozen and frozen only Footnotes only frozen and deep-frozen fish with red skin red with fish deep-frozen and frozen only

and cepha molluscs unprocessed crustaceans, and deep-frozen only frozen

5

O 2

(9) (4) (1) appropriate) (3) (10) (10) (3) (10) (3) (3) Maximum level (mg/l or mg/kg as 5 000 150 200 300

1 500 1

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 di-, tri- and polyphosphatesdi-, tri- (4): The maximum level is expressed as P (4): The maximum level (9): E 315 and E 316 acid authorised individually is expressed as erythorbic or in combination, are maximum limit Name Phosphoric acid — phosphates — phosphates — acid Phosphoric sulphites — sulphites dioxide — sulphites Sulphur dioxide — Sulphur dioxide Sulphur Polyols Sodium erythorbate acid citrates Sodium citrates Citric citrates Sodium Potassium Calcium acid ascorbate ascorbate Ascorbic Sodium Calcium E-number E 220-228 E 220-228 E 330 E 331 E 332 E 333 E 338-452 E 301 E 302 E 300 Group IV E 316 E 220-228

Unprocessed molluscs and crustaceans and molluscs Unprocessed number Category 09.1.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 130

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

2

Restrictions/exceptions

only frozen and deep-frozen molluscs and crustaceans and molluscs deep-frozen and frozen only Footnotes only in fresh, frozen or deep-frozen crustacean meat crustacean deep-frozen or frozen fresh, in only

only surimi and similar products and salmon substitutes salmon and paste products crustacean similar and and paste surimi fish only only

5

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

2

(1) (4) (1) appropriate) only frozen and deep-frozen crustaceans deep-frozen and frozen only only surimi and similar products and salmon substitutes salmon and products similar and surimi only Maximum level (mg/l or mg/kg as

(42)

5 000 (75) 500

quantum satis quantum

quantum satis quantum 2

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

is not considered to be present

(3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (10): Maximum limits in edible parts edible in limits (10): Maximum limit (4): The maximum level is expressed as P as expressed is level maximum (4): The di-, tri- and polyphosphatesdi-, tri- (1): The additives may be added individually or in combination in or individually added be may additives (1): The diamine tetra-acetate (Calcium diamine tetra-acetate disodium EDTA) (42): As a residue a (42): As Name Phosphoric acid — phosphates — phosphates — acid Phosphoric Colours with combined maximum combined with Colours Colours at Colours Additives Citric acid citrates citrates Citric citrates Sodium Potassium ethylene Calcium disodium Calcium 4-Hexylresorcinol Curcumin E-number E 385 E 331 E 332 E 333 E 338-452 Group I Group III E 100 Group II E 586 E 330

number Processed fish and fishery products including molluscs and crustaceans and molluscs including products fishery and fish Processed Category 09.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 131

Restrictions/exceptions Footnotes only fish paste and crustacean paste paste paste crustacean paste crustacean crustacean paste and paste crustacean and and crustacean paste crustacean and paste paste paste and fish and paste fish paste crustacean fish paste only paste fish only crustacean and only fish fish only paste and paste paste only only crustacean paste fish crustacean and fish only and paste only paste fish fish only only

only fish paste and crustacean paste crustacean paste and paste paste crustacean paste crustacean paste paste paste crustacean and fish and crustacean crustacean crustacean and paste only paste and and and paste fish fish paste paste paste fish only only fish fish fish only only only only appropriate) (35) (35) (35) (35) (35) (35) (35) (35) (35) (35) Maximum level (mg/l or mg/kg as 100 quantum satis quantum satis 100 ­ 100 100 quantum satis quantum 100 100

100 quantum satis quantum quantum satis quantum -carotenal (C 30) ′ 100 quantum satis quantum

quantum satis quantum 100 100

rubin Yellow S Carmines and chlorophyllins Name Caramels Lutein Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Beta-apo-8 Ponceau 4R, Cochineal Red A FCF/Orange Yellow Riboflavins Red Tartrazine Yellow acid, Quinoline chlorophylls Cochineal Sunset Carminic Carmoisine Cochineal, of 4R, Chlorophyllins Azorubine, complexes Ponceau Chlorophylls, S Copper Green carbon Vegetable Black BN, Black BN Brilliant E-number E 102 E 104 E 110 E 120 E 122 E 124 E 140 E 141 E 142 E 150a-d E 151 E 153 E 160a E 160c E 160e E 161b E 101

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 132

Restrictions/exceptions Footnotes only precooked crustacean crustacean precooked crustacean crustacean precooked only precooked crustacean crustacean precooked only crustacean only precooked precooked only precooked only crustacean only only crustacean precooked precooked only only

only fish paste and crustacean paste paste paste paste paste crustacean crustacean crustacean crustacean crustacean and and and and and paste paste paste paste paste fish fish crustacean fish fish fish only only precooked only only only crustacean crustacean only crustacean precooked precooked precooked only only only appropriate) (36) (36) (36) (36) (36) (36) (36) (36) (36) Maximum level (mg/l or mg/kg as 250 quantum satis 250 250 250 quantum satis quantum quantum satis quantum 250 quantum satis quantum

quantum satis quantum

quantum satis quantum 250 quantum satis quantum quantum satis quantum 250 250

quantum satis quantum 250 Yellow S Carmines and chlorophyllins Name Caramels Beetroot Red, betanin hydroxides Red, and carbonate Beetroot dioxide Anthocyanins oxides Calcium Titanium A Iron FCF/Orange Curcumin Red Riboflavins Yellow acid, Tartrazine Cochineal Carminic Sunset chlorophylls AG Carmoisine Cochineal, 4R, of Red Azorubine, Chlorophyllins Ponceau complexes Allura Chlorophylls, S Copper Green Black BN, Black BN Brilliant E-number E 101 E 102 E 110 E 120 E 122 E 124 E 129 E 140 E 141 E 142 E 150a-d E 151 E 163 E 170 E 171 E 172 E 100 E 162

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 133

Restrictions/exceptions Footnotes only precooked crustacean crustacean precooked precooked only only fish fish fish smoked smoked fish smoked only only fish smoked only smoked only only

only precooked crustacean crustacean crustacean crustacean precooked precooked precooked crustacean precooked crustacean crustacean only fish only fish only precooked only precooked precooked smoked smoked only only fish only only only smoked only appropriate) (36) (36) (37) (37) (37) (37) (37) Maximum level (mg/l or mg/kg as 100 quantum satis quantum satis 100 ­ 100 100 250 quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum -carotenal (C 30) quantum satis quantum ′ 100 quantum satis quantum quantum satis quantum

250

rubin Yellow S Carmines and chlorophyllins Name Lutein Paprika extract, capsanthin, capso capsanthin, extract, Carotenes Paprika Beta-apo-8 Vegetable carbon HT Vegetable Brown betanin Red, dioxide Beetroot A Anthocyanins Titanium Red FCF/Orange Curcumin chlorophylls Riboflavins Yellow acid, Cochineal Tartrazine of Sunset Carminic 4R, Cochineal, complexes Ponceau Copper Black BN, Black BN Brilliant E-number E 101 E 102 E 110 E 120 E 124 E 141 E 151 E 155 E 160a E 160c E 160e E 161b E 162 E 163 E 171 E 100 E 153

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 134

Crangon vulgaris and

Crangon crangon

molluscs, surimi and fish/crustacean paste; cooked and paste; molluscs crustaceans and molluscs, surimi fish/crustacean Restrictions/exceptions only cooked crustaceans and cephalopods and crustaceans cooked only only semi-preserved fish and fisheries products including crustaceans, including products fisheries fish and dried molluscs fish salted, and aspic semi-preserved only crustaceans only cooked only Footnotes only smoked fish smoked fish only smoked only

only smoked fish fish fish smoked smoked smoked only only only (37) (1) (2) cooked (1) (2) (1) (2) only (1) appropriate) (37) (2) (1) Maximum level only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish smoked surimi, crustaceans, pre-cooked paste, fish crustacean smoked substitute and only salmon fish only only (10) (3) (mg/l or mg/kg as 200 2 000 6 000 quantum satis ­ 50 100 quantum satis quantum 1 000 1 10 1 000 1

quantum satis quantum quantum satis quantum quantum satis quantum -carotenal (C 30) ′ quantum satis quantum 10 30

rubin acid — benzoates acid — benzoates acid — benzoates Name Sorbic acid — sorbates; Benzoic sorbates sorbates; Benzoic — — sorbates; acid Benzoic acid — Sorbic sorbates; Sorbic acid — benzoates sulphites Sorbic acid — — Sorbic acid dioxide Benzoic Sulphur Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Lycopene Paprika extract, capsanthin, capso capsanthin, Carotenes extract, Paprika Beta-apo-8 Vegetable carbon Vegetable hydroxides and dioxide oxides Titanium Iron Anthocyanins E-number E 160a E 160b E 160c E 160e E 171 E 160d E 220-228 E 172 E 163 E 200-213 E 200-213 E 160d E 200-213 E 200-203 E 153 E 210-213

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 135

” species

Gadidae

crustaceans and molluscs crustaceans and molluscs crustaceans and molluscs crustaceans and molluscs crustaceans and molluscs crustaceans and molluscs crustaceans and molluscs family up to 80 units family family between 80 and 120 units family over 120 units Restrictions/exceptions

only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae Aristaeidae and and Solenoceridae Aristaeidae Solenoceridae Penaeidae, and Penaeidae, the Solenoceridae the of Penaeidae, of crustaceans the crustaceans cooked of cooked only crustaceans only cooked only fish, of and marinades fish of and semi-preserves preserves only sweet-sour Footnotes 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) appropriate) only pickled herring and sprat and herring (10) (10) pickled (3) (10) (3) (3) (3) only (46) (41) fish, of and marinades fish of and semi-preserves preserves only sweet-sour fish, of and marinades fish of and semi-preserves preserves only sweet-sour (11)a fish, of and marinades fish of and semi-preserves preserves only sweet-sour fish, of and marinades fish of and semi-preserves preserves only sweet-sour Maximum level fish, of and marinades fish of and semi-preserves preserves only sweet-sour fish, of and marinades fish of and semi-preserves preserves only sweet-sour (mg/l or mg/kg as 160 200 135 180 200 270 150 1 500 1

30 1 500 1 200 300 120 10 500

salts Name Sulphur dioxide — sulphites — sulphites dioxide — sulphites sulphites Sulphur dioxide — — Sulphur dioxide dioxide Sulphur Sulphur Nitrates Extracts of rosemary acid erythorbate of Erythorbic K Sodium Extracts Acesulfame Aspartame DC aspartame-acesulfame Sucralose Na, K and Ca and its Saccharin Neohesperidine of Neotame Salt E-number E 220-228 E 950 E 951 E 954 E 955 E 959 E 961 E 962 E 315 E 316 E 392 E 220-228 E 251-252 E 220-228 E 220-228

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 136

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

2

molluscs and crustaceans Restrictions/exceptions

only canned crustaceans products; surimi and similar products similar and surimi products; crustaceans canned only and deep-frozen frozen processed and in paste crustacean and only fish Footnotes

5

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

2

(1) (4) (4) (1) (1) appropriate) Maximum level and only canned molluscs and fish, crustaceans bottled (mg/l or mg/kg as

1 000 5 000 75

only processed fish roe fish processed only is not considered to be present (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (9): E 315 and E 316 erythorbic acid authorised individually is expressed as or in combination, are maximum limit (35): Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b (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 (36): Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b (37): Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (4): The maximum level is expressed as P as expressed is level maximum (4): The di-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- diamine tetra-acetate (Calcium diamine tetra-acetate disodium EDTA) (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (10): Maximum limits in edible parts edible in limits (10): Maximum (41): Expressed on fat basis fat on (41): Expressed Name Phosphoric acid — phosphates — phosphates — — phosphates acid — Phosphoric acid Phosphoric

Additives Calcium disodium ethylene disodium Calcium E-number E 385 E 338-452 Group I E 338-452

number Fish roe Fish Category 09.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 137

shells as provided in Regulation (EC) No 589/ Regulation (EC) provided in as shells

Restrictions/exceptions

fish products only including semi-preserved products fish roe Footnotes only Sturgeons’ eggs (Caviar) (Caviar) eggs 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

except Sturgeons’ eggs (Caviar) eggs Sturgeons’ except (1) (2) (1) (54) (54) (9) (9) appropriate) except Sturgeons’ eggs (Caviar) eggs Sturgeons’ except Maximum level except Sturgeons’ eggs (Caviar) (Caviar) eggs eggs Sturgeons’ Sturgeons’ except except (mg/l or mg/kg as 2 000 300

4 000 4 quantum satis quantum 1 500 1

1 500 1

quantum satis 4 000 4 30 30

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable limit (9): E 315 and E 316 erythorbic acid authorised individually is expressed as or in combination, are maximum limit acid — benzoates (1): The additives may be added individually or in combination in or individually added be may additives (1): The (54): Expressed as boric acid boric as (54): Expressed

Name Sorbic acid — sorbates; Benzoic sorbates; — acid Sorbic Colours with combined maximum combined with Colours Colours at Colours Lycopene Amaranth (borax) acid tetraborate acid Boric erythorbate Sodium Erythorbic Sodium

E-number The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg colouring of shells Annex decorative the this may be used for B 1 of part in The food colours listed The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg stamping of the for or egg shells colouring of decorative the be used for B 1 may part Annex in II, listed The food colours 2008 E 316 Group III E 123 E 160d E 200-213 E 285 E 315 Group II E 284

number Processed eggs and egg products egg eggs and Unprocessed eggs Processed Category Eggs and egg products egg and Eggs 10.1 10.2 10

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 138

Restrictions/exceptions

only egg only only dehydrated and concentrated frozen and deep frozen egg products egg frozen egg) deep whole egg) and or whole frozen or concentrated (white, yolk and egg (white, dehydrated liquid egg only only liquid only Footnotes

only dried egg white egg dried only

5

O 2

only dehydrated and concentrated frozen and deep frozen egg products 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 appropriate) (46) Maximum level (1) (38) (1) (mg/l or mg/kg as 5 000 10 000 1 000 1

1 000 1 10 000 10 30 200

quantum satis quantum satis quantum

6,25 (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (38): Expressed as aluminium as (38): Expressed (4): The maximum level is expressed as P as expressed is level maximum (4): The (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As acid — benzoates and polyphosphatesdi-, tri- (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates; Benzoic sorbates sorbates; — — — acid phosphates acid Sorbic — Sorbic acid Phosphoric sulphates Aluminium Additives Triethyl citrate Triethyl citrate Triethyl Polyglycerol esters of fatty acids rosemary fatty Nisin of of hemicellulose Extracts esters Soybean Polyglycerol E-number E 200-203 E 1505 E 338-452 E 234 E 392 E 1505 E 520-523 E 426 Group I E 200-213 E 475

number Category Sugars, syrups, honey and table-top sweeteners table-top and honey syrups, Sugars, 11

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

2 2

Restrictions/exceptions

Footnotes only glucose syrup, whether or not dehydrated not syrup or glucose whether foods except syrup, foods powdered sugars, glucose powdered dried only only dried only molasses only only foods in tablet and coated tablet form and treacle only

(1)

5

O (4) (1) 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

appropriate)

Maximum level (3) (3) (3) (3) (mg/l or mg/kg as 10 000

10 20 40 70

quantum satis 000 quantum 10

quantum satis quantum

not considered to be present be to not considered present be to not considered

(3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (1): The additives may be added individually or in combination (4): The maximum level is expressed as P (4): The maximum level di-, tri- and polyphosphatesdi-, tri- (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sulphur dioxide — sulphites — sulphites — phosphates — dioxide — silicates dioxide Sulphur silicates acid — Sulphur — Phosphoric dioxide dioxide Silicon Silicon sulphites sulphites — — dioxide dioxide Sulphur Sulphur Polyols Additives E-number Group I E 338-452 E 220-228 E 220-228 Group IV E 220-228 E 551-559 E 220-228 E 551-559

Table-top sweeteners in liquid form liquid in sweeteners Table-top number Sugars and syrups as defined by Directive 2001/111/EC Directive by defined as syrups and Sugars syrups 2001/110/EC and Directive sugars in Other defined as sweeteners Honey Table-top Category 11.4 11.4.1 11.3 11.2 11.1

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Restrictions/exceptions only if the water content higher than 75 % 75 than higher content water the if only Footnotes

appropriate) (1) (2) (1) Maximum level (mg/l or mg/kg as 500 quantum satis quantum satis ­ 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

acid — benzoates; p-hydroxyben zoates salts salts Name Sorbic acid — sorbates; Benzoic sorbates; — acid Sorbic Acesulfame K Acesulfame Aspartame and Ca Na and its acid Cyclamic aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin Thaumatin of Neohesperidine Neotame Salt acid gum citrates gum) Citric bean Sodium (acacia gum Carrageenan Locust arabic Guar Tragacanth Gum E-number E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 962 E 200-219 E 331 E 407 E 410 E 412 E 413 E 414 E 330 E 950

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 141

Restrictions/exceptions

Footnotes

appropriate) Maximum level (mg/l or mg/kg as 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 (1): The additives may be added individually or in combination (2): The maximum level is applicable to the sum and the levels are expressed as the free acid expressed as the free to the sum are is applicable and (2): The maximum the levels level Name Polyols Microcrystalline cellulose Microcrystalline Xanthan gum gum Xanthan Gellan cellulose Glycerol cellulose Pectins salt cellulose methyl Hydroxypropyl sodium methyl Hydroxypropyl carbonates its carbonates Carboxy Sodium Ethyl methyl cellulose and Potassium Glucono-delta-lactone Glycine K Acesulfame Aspartame E-number Group IV E 418 E 422 E 440 E 460(i) E 463 E 464 E 465 E 466 E 500 E 501 E 575 E 640 E 950 E 951 E 415

Table-top sweeteners in powder form powder in sweeteners Table-top number Category 11.4.2

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Restrictions/exceptions Footnotes

appropriate) Maximum level (mg/l or mg/kg as quantum satis quantum satis 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

salts salts Name and Ca Na and its acid Cyclamic aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin Thaumatin of Neohesperidine lactate Neotame acid Salt citrates Calcium tartrates Citric gum phosphates Sodium gum) Potassium bean Calcium (acacia gum Carrageenan Locust arabic Guar gum Tragacanth Gum Xanthan E-number E 954 E 955 E 957 E 959 E 961 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 952

number Category

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Restrictions/exceptions Footnotes

(1) appropriate) Maximum level (mg/l or mg/kg as 50 000 quantum satis quantum quantum satis quantum 10 000 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 quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum methyl cellulose Name Silicon dioxide — silicates — dioxide Silicon Polyethylene glycol Polydextrose Polyethylene Gellan gum Gellan cellulose cellulose Pectins cellulose Cellulose cellulose methyl Methyl Hydroxypropyl carboxy methyl Hydroxypropyl sodium Carboxy carbonates salt Cross-linked Ethyl methyl cellulose carbonates Sodium sodium Potassium gluconate its gluconate Glucono-delta-lactone gluconate Sodium and Potassium Calcium Glycine E-number E 440 E 460 E 461 E 463 E 464 E 465 E 466 E 468 E 501 E 551-559 E 576 E 577 E 578 E 640 E 1200 E 1521 E 500 E 575 E 418

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 144

Restrictions/exceptions

Footnotes

appropriate) Maximum level (mg/l or mg/kg as quantum satis quantum satis 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

(1): The additives may be added individually or in combination salts salts Name Polyols Acesulfame K Acesulfame Aspartame and Ca Na and its acid Cyclamic aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin Thaumatin of Neohesperidine acid Neotame gum) (L(+)-) acid Salt citrates Malic (acacia acid Citric tartrates Sodium arabic Tartaric Potassium Gum Pectins E-number Group IV E 950 E 951 E 952 E 954 E 955 E 957 E 959 E 961 E 962 E 296 E 330 E 331 E 334 E 336 E 414 E 440

Table-top sweeteners in tablets in sweeteners Table-top number Category 11.4.3

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Restrictions/exceptions Footnotes

appropriate) Maximum level (mg/l or mg/kg as quantum satis 50 000 quantum satis 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

salts of fatty acids salts of fatty methyl cellulose acids Name Silicon dioxide — silicates — dioxide Silicon Powdered cellulose Powdered Microcrystalline cellulose Microcrystalline Magnesium salts of fatty acids fatty of salts Magnesium Sodium, potassium and calcium and potassium Sodium, Cellulose cellulose cellulose cellulose cellulose methyl Methyl fatty Hydroxypropyl carboxy methyl Hydroxypropyl of sodium Carboxy diglycerides Cross-linked Ethyl methyl cellulose and carbonates Mono- carbonates Sodium Potassium gluconate gluconate Glucono-delta-lactone Sodium Potassium E-number E 460(i) E 460(ii) E 461 E 463 E 464 E 465 E 466 E 468 E 470b E 471 E 500 E 501 E 551-559 E 575 E 576 E 577 E 470a E 460

number Category

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Restrictions/exceptions

Footnotes

sea-salt only

5

O 2

(1) (4) (1) appropriate)

Maximum level (1) (57) (1) (mg/l or mg/kg as 10 000 quantum satis quantum

10 000 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 20 quantum satis quantum

(4): The maximum level is expressed as P as expressed is level maximum (4): The di-, tri- and polyphosphatesdi-, tri- (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Phosphoric acid — phosphates — phosphates — acid Phosphoric Ferrocyanides silicates — dioxide Silicon Polydextrose Polyvinylpyrrolidone glycol Polyvinylpolypyrrolidone Polyethylene Glycine and its sodium salt sodium its gluconate and Calcium Glycine carbonate Calcium carbonates carbonates chloride Sodium oxide Magnesium Magnesium Magnesium E-number

E 530 E 640 E 1200 E 1201 E 1202 E 1521 E 338-452 E 504 E 511 E 551-559 E 170 E 578 E 535-538 E 500

Salt number Salt and salt substitutes salt and Salt Category Salts, spices, soups, sauces, salads and protein products protein and salads sauces, soups, spices, Salts, 12 12.1 12.1.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 147

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

2

Cinnamomum ceylanicum

Restrictions/exceptions

Footnotes only ( cinnamon only

only when dried dried when when only only

5

O 2

(1) (4) (1) relate to the total quantity, available from all sources, an SO

2

appropriate) (3) Maximum level (1) (57) (1) (mg/l or mg/kg as 10 000 quantum satis

150 quantum satis quantum

20 000 20

quantum satis quantum 20

quantum satis quantum

not considered to be present be to not considered (4): The maximum level is expressed as P as expressed is level maximum (4): The (57): The maximum level is expressed as anhydrous potassium ferrocyanide potassium anhydrous as expressed is level maximum (57): The (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum salts of fatty acids salts of fatty (57): The maximum level is expressed as anhydrous potassium ferrocyanide potassium anhydrous as expressed is level maximum (57): The di-, tri- and polyphosphatesdi-, tri- (1): The additives may be added individually or in combination in or individually added be may additives (1): The

Name Phosphoric acid — phosphates — phosphates — silicates acid glutamates — Phosphoric — dioxide Ferrocyanides acid Silicon Glutamic Ribonucleotides sulphites — dioxide Sulphur Additives Sodium, potassium and calcium and potassium Sodium, Cellulose E-number E 220-228 E 626-635 E 338-452 E 620-625 Group I E 470a E 535-538 E 551-559 E 460

Salt substitutes Salt spices and Herbs number Herbs, spices, seasonings spices, Herbs, Category 12.1.2 12.2 12.2.1

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

2

Restrictions/exceptions

Footnotes only citrus-juice-based seasonings citrus-juice-based only seasoning only

only seasonings, for example , tandoori powder, curry example for seasonings, only

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

(1) 2

(1) (2) (1) appropriate) only seasonings, for example curry powder, tandoori powder, curry example for seasonings, only (13) (46) (3) (1) (41) Maximum level

(mg/l or mg/kg as

1 000 500 200 200 quantum satis quantum

30 000 30 quantum satis quantum 200

quantum satis quantum quantum satis 50

is not considered to be present

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable limit (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (13): Maximum limit expressed on fat on expressed limit (13): Maximum acid — benzoates (41): Expressed on fat basis fat on (41): Expressed (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates; Benzoic sorbates; BHT sulphites — and acid — BHA Sorbic dioxide silicates TBHQ, glutamates Sulphur — Gallates, — dioxide acid Silicon Glutamic Ribonucleotides Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene Extracts of rosemary of Extracts E-number E 620-625 E 310-321 Group I E 551-559 E 200-213 E 626-635 Group II Group III E 160d E 220-228 E 392

Seasonings and condiments and Seasonings number Category 12.2.2

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

2

Restrictions/exceptions

Footnotes

only fermentation vinegar fermentation only mustard mustard Dijon Dijon excluding only

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

(1) (2) (1) 2

appropriate) (3) (46) (3) (3) (41) (52) Maximum level (mg/l or mg/kg as 1 000 300 320

170 250 500 quantum satis quantum 100

350 350 quantum satis

quantum satis quantum quantum satis quantum

not considered to be present be to not considered

limit (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum acid — benzoates salts Name Sulphur dioxide — sulphites — dioxide Sulphur Benzoic sorbates; — sulphites sulphites acid — — Sorbic dioxide dioxide Sulphur Sulphur Polyols Colours with combined maximum combined with Colours

Caramels

Colours at Colours Additives Additives Extracts of rosemary of K Extracts Acesulfame Aspartame Na, K and Ca and its Saccharin E-number E 950 E 220-228 Group I Group IV E 951 E 954 E 220-228 Group III E 200-213 E 150a-d Group II Group I E 392 E 220-228

number Vinegars Mustard Category 12.4 12.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 150

sulfame-K (E 950) combination with E 950

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

2

Restrictions/exceptions

Footnotes

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

2

appropriate) (11)b (49) (50) (49) (11)b Maximum level

(mg/l or mg/kg as

50 350

quantum satis quantum

50

quantum satis 20

140 12 is not considered to be present or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (41): Expressed on fat basis fat on (41): Expressed limit (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (1): The additives may be added individually or in combination in or individually added be may additives (1): The (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are

Name Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene Salt of aspartame-acesulfame DC Sucralose of Neohesperidine Neotame Salt E-number Group I E 961 E 962 E 160d E 959 Group III Group II E 955

number Soups and broths and Soups Category 12.5

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only energy-reduced soups energy-reduced only 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) appropriate) (1) (2) soups (13) soups (1) (1) energy-reduced energy-reduced only (50) only (52) (49) (11)b Maximum level only energy-reduced soups soups (46) energy-reduced energy-reduced only only (mg/l or mg/kg as only energy-reduced soups energy-reduced only 500 2 000 3 000 110 110

200 10 50

50

110 5 000 5 1 000 1 2 500 2 110 45 5

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (1): The additives may be added individually or in combination in or individually added be may additives (1): The acid — benzoates and polyphosphatesdi-, tri- sucroglycerides salts Name Sorbic acid — sorbates; Benzoic sorbates; — BHA — phosphates and acid — Sorbic TBHQ acid — Gallates, acids Phosphoric fatty of esters Polysorbates Sucrose Extracts of rosemary acid of gum Succinic Extracts Cassia polysiloxane K Dimethyl Acesulfame Aspartame aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin of Neohesperidine Neotame Salt E-number E 951 E 954 E 955 E 959 E 961 E 962 E 473-474 E 950 E 310-320 E 392 E 338-452 E 432-436 E 427 E 900 E 200-213 E 363

number Category

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sulfame-K (E 950) combination with E 950

sauces sauces Restrictions/exceptions only emulsified sauces with a fat content of less than 60 % 60 % than 60 less than of less content of fat content a fat with a sauces with emulsified sauces only emulsified only emulsified sauces with a content fat of 60 % or more only only sauces with content a fat emulsified of 60 % or more; non-emulsified Footnotes

excluding tomato-based sauces tomato-based excluding

5

O 2

(1) (2) (2) (2) (1) (2) (1) (1) (1) appropriate) including pickles, relishes, chutney and piccalilli; excluding tomato-based excluding piccalilli; and chutney relishes, pickles, including Maximum level excluding tomato-based sauces tomato-based excluding

(mg/l or mg/kg as 1 000 2 000 500 quantum satis quantum 2 000 000 2 1

quantum satis 50

quantum satis quantum or E 951

(11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The limit (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (4): The maximum level is expressed as P as expressed is level maximum (4): The acid — benzoates acid — benzoates (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (13): Maximum limit expressed on fat on expressed limit (13): Maximum (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Sorbic acid — sorbates Benzoic sorbates — sorbates; Benzoic — acid — sorbates; acid Sorbic acid — Sorbic Sorbic acid Sorbic Polyols Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene

E-number Group III E 200-203 E 160d E 200-213 Group II E 200-203 Group I Group IV E 200-213

number Sauces Category 12.6

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Restrictions/exceptions

only emulsified sauces with a fat content of less than 60 % 60 than less of content fat a with sauces emulsified only only emulsified sauces with a content fat of 60 % or more Footnotes

only emulsified sauces emulsified sauces only emulsified only

only emulsified sauces sauces emulsified emulsified only only (1) (1) (2) (1) (4) (1) dressings (1) only (1) appropriate) (1) (2) (13) (1) (1) (46) (41) (52) Maximum level only emulsified sauces emulsified only (mg/l or mg/kg as 10 000 5 000 75 160 4 000 4

1 000 1 500 200 8 000 8 30 000 30 100

5 000 5 350 5 000 5 10 000 10 2 500 2 350

di-, tri- and polyphosphatesdi-, tri- sucroglycerides diamine tetra-acetate (Calcium diamine tetra-acetate disodium EDTA) salts Name Benzoic acid — benzoates benzoates — — BHA — acid phosphates and acid Benzoic — TBHQ Benzoic acid Gallates, Phosphoric — acids fatty of esters Polysorbates Sucrose esters Sorbitan Calcium disodium ethylene rosemary disodium alginate of Calcium gum 2-diol Extracts gum Cassia hemicellulose Propane-1, Karaya Soybean polyricinoleate K Polyglycerol Acesulfame Aspartame Na, K and Ca and its Saccharin E-number E 427 E 392 E 426 E 432-436 E 473-474 E 950 E 951 E 954 E 310-320 E 405 E 416 E 210-213 E 476 E 491-495 E 210-213 E 338-452 E 385

number Category

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sulfame-K (E 950) combination with E 950

Restrictions/exceptions

Footnotes

5

O 2

(1) (2) (1) appropriate) (11)b (49) (50) (49) (11)b Maximum level

(mg/l or mg/kg as only as flavour enhancer flavour as only 1 500 350

quantum satis quantum

50

quantum satis

450 12 2 or E 951 (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (41): Expressed on fat basis fat on (41): Expressed (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (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 levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The acid — benzoates (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (13): Maximum limit expressed on fat on expressed limit (13): Maximum (1): The additives may be added individually or in combination in or individually added be may additives (1): The (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Sorbic acid — sorbates; Benzoic sorbates; — acid Sorbic Colours at Colours Additives Neohesperidine DC aspartame-acesulfame Sucralose Neohesperidine of Neotame Neotame Salt E-number E 961 E 961 E 959 E 200-213 Group II E 962 Group I E 955

number Salads and savoury-based sandwich spreads sandwich savoury-based and Salads Category 12.7

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sulfame-K (E 950) combination with E 950

Feinkostsalat Feinkostsalat Feinkostsalat Feinkostsalat Feinkostsalat Feinkostsalat Feinkostsalat only Restrictions/exceptions

Footnotes only

only baking dry yeast and yeast for

appropriate) only (50) only (52) only (49) (11)b Maximum level only only (mg/l or mg/kg as 160 350

50

quantum satis quantum 350 350

140 12

or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits salts (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbitan esters Sorbitan Additives Additives Acesulfame K Acesulfame Aspartame aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin of Neohesperidine Neotame Salt E-number Group I E 491-495 E 951 E 954 E 955 E 959 E 961 E 962 Group I E 950

number Protein products, excluding products covered in category 1.8 category in products covered yeast products and excluding Yeast products, Protein Category 12.9 12.8

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

2

on protein Restrictions/exceptions

only analogues of meat, fish, crustaceans and cephalopods and cheese based cheese and cephalopods and crustaceans fish, meat, of drinks analogues protein only vegetable only Footnotes only analogues of meat, fish, crustaceans and cephalopods and crustaceans fish, meat, of analogues gelatine only only

5

O (1) (4) (1) relate to the total quantity, available from all sources, an SO 2

(1) (2) (1) 2

appropriate) only meat and fish analogues based on vegetable proteins vegetable on based analogues fish and meat only (3) Maximum level only meat and fish analogues based on vegetable proteins vegetable on based analogues fish and meat only (3) (mg/l or mg/kg as enhancer flavour products, only as protein only vegetable 20 000 100

200 50

quantum satis quantum 2 000 2

5 quantum satis 30

not considered to be present be to not considered limit The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions consumption following manufacturers’ to foods ready for prepared of use indicated refer The maximum levels (4): The maximum level is expressed as P (4): The maximum level (1): The additives may be added individually or in combination di-, tri- and polyphosphatesdi-, tri- (2): The maximum level is applicable to the sum and the levels are expressed as the free acid expressed as the free to the sum are is applicable and (2): The maximum the levels level (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sorbic acid — sorbates — sulphites — sulphites acid — phosphates — Sorbic dioxide — dioxide Sulphur acid Sulphur Phosphoric Colours with combined maximum combined with Colours Colours at Colours Lycopene Neohesperidine DC Neohesperidine E-number E 338-452 E 220-228 Group III E 160d E 200-203 E 220-228 INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES ALL TO INTRODUCTION PART, APPLIES E 959 Group II

number Foods for infants and young children young and infants for Foods Category Foods intended for particular nutritional uses as defined by Directive 2009/39/EC Directive by defined as uses nutritional particular for intended Foods 13 13.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 157

in the Annexes to

Restrictions/exceptions

Footnotes

only L(+)-form only only where the liquid product contains partially hydrolysed proteins hydrolysed partially contains product liquid the (14) where (44) (43) (15) (4) (4) only (14) appropriate) Maximum level (16) (16) (16) (16) (mg/l or mg/kg as

4 000 10

(4) (15) (4) 10

1 000 1 10 (43) 10 10 1 000 1 2 000 2 quantum satis quantum quantum satis quantum 1 000 1 1 000 1

E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 set be used shall with the limits in conformity Directive 2006/141/EC acids Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing may be used cultures milks, non-pathogenic of acidified L(+)-lactic Note: For the manufacture Name L-ascorbyl palmitate L-ascorbyl Lactic acid extract Lactic Tocopherol-rich Alpha-tocopherol Gamma-tocopherol acid Delta-tocopherol fatty citrates Lecithins citrates Citric of acid Sodium phosphates Potassium phosphates diglycerides Phosphoric gum Sodium and Potassium Guar Mono- E-number E 306 E 331 E 304(i) E 307 E 308 E 309 E 322 E 330 E 332 E 338 E 270 E 339 E 340 E 412 E 471

Infant formulae as defined by Directive 2006/141/EC Directive by defined as formulae Infant number Category 13.1.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 158

1/EC, 2006/125/EC, 1/EC, 2006/125/EC, for that foodstuff for for

peptides or amino acids peptides or amino Restrictions/exceptions Footnotes only sold as liquid where the products contain partially hydrolysed proteins, hydrolysed partially acids contain amino products or the powder peptides where as proteins, liquid sold hydrolysed as when containing sold only products only only

only L(+)-form only

5

O 2

(14) (14) appropriate)

(14) Maximum level (16) (16) (16) (16) (mg/l or mg/kg as 7 500 9 000 120

10 10

10

10 10 quantum satis quantum each of those substances is lowered with that relative part as is present of the other substances in that foodstuff of the other together part as is present each of those substances is lowered with that relative 1999/21/EC 1999/21/EC Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing may be used cultures milks, non-pathogenic of acidified L(+)-lactic Note: For the manufacture (14): the substances E 322, than one of 471, more E E 472c If established maximum and added level foodstuff, the E 473 to a are diglycerides of fatty acids diglycerides of fatty acids diglycerides of fatty (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination in or individually authorised (16): are 309 E 308 and 307, E 306, E E 1999/21/EC 2006/125/EC, 2006/141/EC, Directives in set limits the with conformity (44): In (43): E 331 and E 332 authorised individually or are in combination 2006/14 and set in Directives in conformity with the limits (4): The maximum level is expressed as P as expressed is level maximum (4): The (15): E 339 and E 340 authorised individually or are in combination 2006/14 and set in Directives in conformity with the limits Name L-ascorbyl palmitate L-ascorbyl Citric acid esters of mono- and and mono- mono- of of esters esters acid acid Citric Citric Sucrose esters of fatty acids fatty of esters Sucrose acid extract Lactic Tocopherol-rich Alpha-tocopherol Gamma-tocopherol Delta-tocopherol E-number E 306 E 472c E 304(i) E 307 E 308 E 309 E 270 E 473 E 472c

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

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proteins, peptides or amino acids Restrictions/exceptions

Footnotes only when sold as liquid where the products contain partially hydrolysed partially contain acids products amino the or where powder peptides liquid as proteins, as sold hydrolysed sold when containing when only products only only

(43)

5

O 2

only acidified follow-on formulae follow-on (14) (43) (15) acidified (4) (17) (17) only (14) (14) (14) appropriate) (17) (14) Maximum level (mg/l or mg/kg as 4 000 7 500 9 000 120

(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

diglycerides of fatty acids diglycerides of fatty acids diglycerides of fatty acids (4): The maximum level is expressed as P as expressed is level maximum (4): The Name Citric acid esters of mono- and and mono- mono- of of esters esters acid acid Citric Citric Citric acid Lecithins citrates Citric citrates Sodium acid Potassium phosphates fatty Phosphoric phosphates gum Sodium of Potassium bean Carrageenan gum diglycerides acids Locust Guar and fatty Pectins Mono- of esters Sucrose E-number E 471 E 472c E 331 E 473 E 330 E 332 E 338 E 410 E 412 E 440 E 472c E 322 E 339 E 340 E 407

number Category

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1/EC, 2006/125/EC, 1/EC, 2006/125/EC, for that foodstuff for for foodstuff for each of

L(+)-form only L(+)-form only Restrictions/exceptions Footnotes

pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment, foods and baby foods, only for only processed cereal-based pH adjustment, foods and baby foods, only for only processed cereal-based appropriate) Maximum level (mg/l or mg/kg as

quantum satis quantum quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum quantum satis quantum each of those substances is lowered with that relative part as is present of the other substances in that foodstuff of the other together part as is present each of those substances is lowered with that relative those substances is lowered with that relative part as is present of the other substances together in that foodstuff of the other substances together in that as is present part relative those substances is lowered with that 1999/21/EC 1999/21/EC (14): the substances E 322, than one of 471, more E E 472c If established maximum and added level foodstuff, the E 473 to a are (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination in or individually authorised (16): are 309 E 308 and 307, E 306, E E 1999/21/EC 2006/125/EC, 2006/141/EC, Directives in set limits the with conformity (44): In (17): more than one If of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum established for that level (15): E 339 and E 340 authorised individually or are in combination 2006/14 and set in Directives in conformity with the limits (43): E 331 and E 332 authorised individually or are in combination 2006/14 and set in Directives in conformity with the limits Name Calcium carbonate acid Calcium acetate Acetic acetates Potassium acetate Sodium acid Calcium acid Lactic Malic E-number E 170 E 260 E 261 E 262 E 263 E 270 E 296

2006/125/EC by Directive as defined and young foods and baby children infants foods for cereal-based Processed number Category 13.1.3

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L(+)-form only L(+)-form only L(+)-form only foods foods foods foods foods foods foods foods Restrictions/exceptions Footnotes and baby and rusks including biscuits foods cereal-based only fat-containing and baby and rusks including biscuits foods cereal-based only fat-containing and baby and rusks including biscuits foods cereal-based only fat-containing and baby and rusks including biscuits foods cereal-based only fat-containing and baby and rusks including biscuits foods cereal-based only fat-containing and baby and rusks including biscuits foods cereal-based only fat-containing and baby and rusks including biscuits foods cereal-based only fat-containing and baby and rusks including biscuits foods cereal-based only fat-containing

pH adjustment, foods and baby foods, only for only processed cereal-based pH adjustment, foods and baby foods, only for only processed cereal-based pH adjustment, foods and baby foods, only for only processed cereal-based pH adjustment foods and baby foods, only for cereal-based only processed only biscuits and rusks, cereal-based foods, baby foods baby foods, cereal-based rusks, and biscuits only appropriate) (18) (18) (18) (19) (19) (19) (19) (19) Maximum level (mg/l or mg/kg as 100 200 100 200

100 quantum satis quantum 100 100 quantum satis quantum 200 quantum satis quantum quantum satis quantum 10 000 10 Name L-ascorbyl palmitate L-ascorbyl L-ascorbic acid L-ascorbate L-ascorbic L-ascorbate Sodium Calcium extract Tocopherol-rich Alpha-tocopherol Gamma-tocopherol Delta-tocopherol lactate Lecithins lactate Sodium lactate Potassium acid Calcium Citric E-number E 325 E 301 E 302 E 304(i) E 306 E 307 E 308 E 309 E 322 E 300 E 326 E 327 E 330

number Category

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Restrictions/exceptions only cereals cereals only cereals only only Footnotes and rusks baby foods only biscuits only L(+)-form; puddings and rusks baby foods only biscuits only L(+)-form; puddings and rusks baby foods only biscuits only L(+)-form; puddings and puddings and and deserts and deserts deserts only deserts only and rusks only biscuits only L(+)-form; only only only in fruit-based desserts fruit-based in pH adjustment foods and baby foods, only for cereal-based only processed only

pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed (42) (42) (20) (42) (20) (4) (20) (4) (4) (4) (4) (42) appropriate) (23) (23) (23) (23) Maximum level (mg/l or mg/kg as 1 000 1 5 000 5 1 000 000 1 1

1 000 1 5 000 5 500 quantum satis quantum 500 5 000 5 500 quantum satis quantum 5 000 5 1 000 1 quantum satis quantum 500 Name Sodium citrates citrates (L(+)-) Sodium citrates Potassium acid Calcium tartrates Tartaric tartrates Sodium acid Potassium phosphates Phosphoric phosphates Sodium phosphates Potassium phosphates Calcium tartrate Calcium acid Calcium alginate Alginic alginate Sodium alginate Potassium Calcium E-number E 400 E 354 E 335 E 336 E 338 E 340 E 341 E 341 E 332 E 333 E 334 E 339 E 401 E 402 E 404 E 331

number Category

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Restrictions/exceptions only biscuits and rusks and biscuits only Footnotes only processed cereal-based foods and baby foods foods foods baby foods baby foods baby and baby and baby and foods and foods foods and foods cereal-based foods foods cereal-based baby foods foods cereal-based processed foods baby cereal-based foods processed foods foods, cereal-based baby processed foods only cereal-based foods, processed baby foods only cereal-based cereal-based processed foods, foods only cereal-based gluten-free cereal-based only foods, cereal-based gluten-free rusks, only cereal-based cereal-based gluten-free only rusks, cereal-based gluten-free only and rusks, gluten-free only and rusks, only biscuits and only biscuits and only biscuits only biscuits only only

only as rising agent agent rising rising as as only only (21) (21) (21) (21) (21) (21) (21) (21) (21) (21) (4) (42) (4) (22) (22) (22) (22) appropriate) Maximum level (mg/l or mg/kg as 5 000 5 000 5 000 5 000

10 000 10 000 20 quantum satis quantum

quantum satis quantum 10 000 10 000 20 10 000 10 000 20 5 000 5 10 000 10 000 20 10 000 10 000 20

diglycerides of fatty acids diglycerides of fatty acids diglycerides of fatty acids diglycerides of fatty acids diglycerides of fatty Name Lactic acid esters of mono- and mono- of esters acid Lactic Acetic acid esters of mono- and mono- and of mono- esters of acid esters Acetic acid Citric Gum arabic (acacia gum) gum (acacia bean gum arabic Locust gum) gum gum Guar Gum (acacia fatty bean Xanthan gum Pectin of arabic Locust gum Guar diglycerides Gum Xanthan and Pectin Diphosphates Mono- carbonates carbonates Sodium Potassium E-number E 412 E 414 E 415 E 440 E 410 E 501 E 472a E 472b E 472c E 500 E 412 E 414 E 415 E 440 E 450 E 471 E 410

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 164

Restrictions/exceptions Footnotes only biscuits and rusks and biscuits only

only as rising agent rising as only pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed pH adjustment foods and baby foods, only for cereal-based only processed only processed cereal-based foods and baby foods foods foods foods foods foods baby foods baby foods baby foods baby baby baby and baby and baby and baby and and and foods and foods and foods and foods foods foods cereal-based foods cereal-based foods cereal-based foods cereal-based cereal-based cereal-based processed cereal-based processed cereal-based processed cereal-based processed processed processed only processed only processed only processed only only only only only only only biscuits for infants and young children young and infants cereals for Dry biscuits only (42) only appropriate) Maximum level (mg/l or mg/kg as 50 000 50 50 000 50 50 000 50 50 000 50 50 000 50 quantum satis quantum 50 000 50 5 000 5 quantum satis quantum

quantum satis quantum 50 000 50 quantum satis quantum quantum satis quantum 50 000 50 50 000 50 2 000 2 1 000 1 Name Oxidized starch phosphate phosphate Oxidized phosphate phosphate Monostarch distarch succinate Distarch distarch adipate Phosphated starch octenyl Acetylated distarch starch Acetylated sodium Acetylated oxidised Starch Acetylated Ammonium carbonates acid Ammonium hydroxide Hydrochloric hydroxide Sodium hydroxide Potassium dioxide Calcium Silicon Glucono-delta-lactone L-cysteine E-number E 1404 E 575 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 E 1451 E 507 E 524 E 525 E 526 E 551 E 920 E 503

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 165

Restrictions/exceptions

Footnotes only fruit — and vegetable based drinks, juices and baby foods foods foods baby baby baby and and and juices juices juices drinks, drinks, drinks, based based based vegetable vegetable vegetable and and and — — — fruit fruit fruit only only only

only low sugar fruit-based products fruit-based sugar low only L(+)-form only

5

O 2

appropriate) (18) (18) (18) (19) (19) Maximum level (mg/l or mg/kg as 100 100

300 300 quantum satis quantum

300 quantum satis quantum (4): The maximum level is expressed as P as expressed is level maximum (4): The (18): E 300, E 301 and acid E 302 authorised individually or in combination, expressed as ascorbic are levels (21): E 410, E 412, E 414, E 415 and E 440 authorised individually or in combination are (19): E 304, E 306, E 307, E 308 and E 309 in combination authorised individually are are (23): E 400, E 401, E 402 and E 404 are authorised individually or in combination in or individually authorised (23): are 404 E 402 and 401, E 400, E E (42): As a residue a (42): As (20): E 339, E 340 and E 341 authorised individually or in combination are (1): The additives may be added individually or in combination in or individually added be may additives (1): The Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing may be used cultures milks, non-pathogenic of acidified L(+)-lactic Note: For the manufacture (22): E 471, E 472a, E 472b and E 472c authorised individually or in combination are Name L-ascorbyl palmitate L-ascorbyl Ascorbic acid ascorbate ascorbate Ascorbic citrates Sodium Calcium Calcium acid extract Lactic Tocopherol-rich E-number E 301 E 302 E 333 E 304(i) E 306 E 270 E 300

Other foods for young children young for foods Other number Category 13.1.4

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 166

Restrictions/exceptions

Footnotes powder as sold when only

(14) (21) (21) (21) (21) (1) (4) (15) (15) (4) (4) (1) (1) (21) (14) (14) appropriate) (19) (19) (19) Maximum level (mg/l or mg/kg as 4 000 7 500

10 000 10 1 000 1

1 000 1 100

10 000 10 100 100 (1) (4) (1) 2 000 2 10 000 10 300 quantum satis quantum 10 000 10 10 000 10 5 000 5

diglycerides of fatty acids diglycerides of fatty acids Name Citric acid esters of mono- and mono- of esters acid Citric Alpha-tocopherol Gamma-tocopherol acid Delta-tocopherol citrates Lecithins citrates Citric acid Sodium phosphates Potassium gum) gum phosphates Phosphoric fatty Sodium (acacia bean Potassium of gum Carrageenan arabic Locust gum diglycerides Guar Gum and Xanthan Pectins Mono- E-number E 340 E 407 E 338 E 410 E 331 E 332 E 308 E 309 E 322 E 330 E 412 E 414 E 415 E 440 E 471 E 472c E 307 E 339

number Category

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proteins, peptides or amino acids Restrictions/exceptions

Footnotes only when sold as liquid where the products contain partially hydrolysed partially acids contain amino products or the peptides where proteins, liquid hydrolysed as containing sold products when in only only

only for pH adjustment adjustment adjustment pH pH pH for for for only only only

5

O 2

(14) appropriate) (14) Maximum level (mg/l or mg/kg as 9 000 50 000 50 50 000 50 50 000 50 120 50 000 50

quantum satis quantum 50 000 50 quantum satis quantum quantum satis quantum

50 000 50 quantum satis quantum quantum satis quantum quantum satis quantum 50 000 50 50 000 50 (4): The maximum level is expressed as P as expressed is level maximum (4): The diglycerides of fatty acids diglycerides of fatty (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Oxidized starch phosphate phosphate Oxidized phosphate phosphate Monostarch distarch succinate Distarch distarch adipate Phosphated starch octenyl Acetylated distarch Acetylated sodium Acetylated Starch Citric acid esters of mono- and mono- of esters acid Citric Sucrose esters of fatty acids fatty of esters carbonates carbonates Sucrose carbonates Sodium acid Potassium hydroxide Ammonium hydroxide Hydrochloric Sodium Potassium E-number E 501 E 503 E 507 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 E 473 E 524 E 525 E 1404 E 472c E 500

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 168

1/EC, 2006/125/EC, for that foodstuff for for

lae for infants

composition, required for metabolic disorders and for general tube-feeding

Restrictions/exceptions

only for pH adjustment pH for only Footnotes

From four months onwards in special food products with adapted with products food special in onwards months (20) (20) (4) (20) four (4) (4) (1) (4) (1) (1) (1) From appropriate)

Maximum level (mg/l or mg/kg as 1 000 1 100 1 000 1

1 000 1 quantum satis quantum quantum satis quantum

1 000 1 quantum satis quantum 1 000 1 quantum satis quantum each of those substances is lowered with that relative part as is present of the other substances in that foodstuff of the other together part as is present each of those substances is lowered with that relative 1999/21/EC (14): the substances E 322, than one of 471, more E E 472c If established maximum and added level foodstuff, the E 473 to a are (16): E 304, E 306, E 307, E 308 and E 309 in combination authorised individually are are (21): E 410, E 412, E 414, E 415 and E 440 authorised individually or in combination are (15): E 339 and E 340 authorised individually or are in combination 2006/14 and set in Directives in conformity with the limits Name L-ascorbyl palmitate L-ascorbyl Calcium carbonate citrates Calcium citrates citrates Sodium acid Potassium phosphates Calcium phosphates Phosphoric phosphates Sodium alginate Potassium Calcium Sodium E-number The additives of categories 13.1.1 and 13.1.2 are applicable 13.1.2 are 13.1.1 and categories of additives The E 340 E 341 E 401 E 170 E 331 E 304(i) E 332 E 333 E 338 E 339

medical purposes and for infants formulae for special Dietary foods special for infants and Dietary foods for infants young purposes 1999/21/EC special medical by as for Directive defined children and special formu number Category 13.1.5.1 13.1.5

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 169

­

who of or inborn have milk intolerance errors cow’s testinal tract, protein mal-absorption or inborn errors of metabolism or inborn errors protein mal-absorption tract, testinal for use with patients who have problems with impairment of the gastroin of the who have problems with impairment use with patients for proteins, peptides or amino acids disorders Restrictions/exceptions Footnotes

only as rising agent agent agent adjustment rising rising rising pH as as as for only only only only From birth onwards in products for reduction of gastro-oesophageal reflux metabolic gastro-oesophageal of of management reduction dietary for the products for in products onwards in birth onwards From birth From From birth onwards in products containing hydrolysed in liquid formulae From birth onwards in products disorders used in case of gastro-intestinal From birth onwards for use in products based on amino acids or peptides or acids proteins amino of on devoid based those products onwards onwards particularly in birth birth diets, use From From specialised for powder; liquid; in onwards as as onwards birth sold sold birth From when when From only only appropriate) From 12 months onwards in specialised diets intended for young children young for intended diets acids specialised amino in and onwards peptides months proteins, 12 hydrolysed From containing products only Maximum level (mg/l or mg/kg as 5 000 7 500 9 000 120

200 10 000 10 quantum satis quantum

quantum satis quantum quantum satis quantum quantum satis quantum 10 000 10 1 200 1 10 000 10 10 000 10

diglycerides of fatty acids diglycerides of fatty acids diglycerides of fatty acids Name Citric acid esters of mono- and and mono- mono- of of esters esters acid acid Citric Citric Propane-1, 2-diol alginate gum 2-diol bean Propane-1, gum fatty Locust gum Guar of cellulose Xanthan diglycerides acids methyl Pectins and fatty Carboxy Mono- of esters carbonates Sucrose carbonates Sodium acid Potassium hydroxide Hydrochloric Sodium E-number E 440 E 412 E 500 E 466 E 473 E 501 E 507 E 524 E 471 E 415 E 410 E 405 E 472c E 472c

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 170

­

who of metabolism or inborn have milk intolerance errors cow’s testinal tract, protein mal-absorption or inborn errors of metabolism or inborn errors protein mal-absorption tract, testinal composition, required for metabolic disorders and for general tube-feeding gastroin of the who have problems with impairment use with patients for proteins, peptides or amino acids disorders

Restrictions/exceptions

Footnotes

only for pH adjustment adjustment pH pH for for only only

5

O 2

From birth onwards in products for reduction of gastro-oesophageal reflux metabolic gastro-oesophageal of formulae of management follow-on reduction dietary and for the formulae products for infant in products in onwards in only birth onwards From birth From From birth onwards in products containing hydrolysed in liquid formulae From birth onwards in products disorders used in case of gastro-intestinal From birth onwards for use in products based on amino acids or peptides or acids adapted amino with on products based food products special in in use onwards for months onwards four birth From From appropriate) From 12 months onwards in specialised diets intended for young children young for intended diets specialised in onwards months 12 From Maximum level (mg/l or mg/kg as 20 000 20 200 10 000 10 quantum satis quantum

quantum satis quantum 10 000 10 1 000 1 1 200 1 10 000 10 10 000 10 (4): The maximum level is expressed as P as expressed is level maximum (4): The (20): E 339, E 340 and E 341 authorised individually or in combination are (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Starch sodium octenyl succinate octenyl sodium Starch Potassium hydroxide hydroxide Potassium Calcium alginate alginate gum 2-diol Sodium bean Propane-1, gum Locust gum Guar cellulose Xanthan methyl Pectins Carboxy E-number E 440 E 412 The additives of category 13.1.3 are applicable, except for E 270, E 333, E 341 333, E 270, E E for except applicable, 13.1.3 are category of additives The E 466 E 405 E 415 E 401 E 410 E 526 E 1450 E 525

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 171

Restrictions/exceptions

Footnotes

only foods in tablet and coated tablet form

From birth onwards in specialised diets, particularly those devoid of proteins of devoid those onwards onwards particularly birth birth diets, From From specialised powder; liquid; in as as onwards sold sold birth when when From only only (2) (4) (1) (1) appropriate) only products containing hydrolysed proteins, peptides and amino acids amino and peptides proteins, hydrolysed containing products only Maximum level

(mg/l or mg/kg as 1 500 5 000 5 000 7 500 9 000 50 20 000 20 120

1 200 1 quantum satis quantum

quantum satis 30

quantum satis quantum

quantum satis quantum

limit diglycerides of fatty acids diglycerides of fatty acids diglycerides of fatty acid — benzoates and polyphosphatesdi-, tri- acids Name Sorbic acid — sorbates; Benzoic — sorbates; phosphates — acid — Sorbic acid Phosphoric Polyols Colours with combined maximum combined with Colours Colours at Colours Additives Starch sodium octenyl succinate octenyl sodium Starch Lycopene Citric acid esters of mono- and and mono- mono- of of esters esters acid acid Citric Citric Mono- and diglycerides of fatty of acids diglycerides and fatty Mono- of esters Sucrose alginate 2-diol Propane-1, Agar E-number Group I E 1450 E 473 Group IV E 200-213 Group III E 160d Group II E 406 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 E 471 E 338-452 E 405 E 472c E 472c

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 13.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 172

Restrictions/exceptions

Footnotes

5

O 2

(1) (1) (1) (1) appropriate) (51) (50) (52) (49) (11)a Maximum level

(mg/l or mg/kg as 5 000 1 000 400 200 5 000 5 450 2 000 2

100

5 000 5 450 1 000 1 1 000 1 400 32

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (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 sucroglycerides acids salts salts Name Sucrose esters of fatty acids — acids fatty of esters Polysorbates Sucrose esters Stearoyl-2-lactylates Sorbitan Polyglycerol esters of fatty acids fatty fatty of of esters esters Polyglycerol Propane-1,2-diol K Acesulfame Aspartame aspartame-acesulfame DC and Ca Na and its acid Cyclamic Sucralose Na, K and Ca and its Saccharin of Neohesperidine Neotame Salt E-number E 962 E 951 E 959 E 961 E 477 E 481-482 E 952 E 954 E 955 E 473-474 E 475 E 491-495 E 950 E 432-436

number Category

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sulfame-K (E 950) combination with E 950

the total daily diet) the total

Restrictions/exceptions

Footnotes

(1) (2) (4) (1) (1) (1) (1) appropriate) Maximum level

(mg/l or mg/kg as 1 500 5 000 5 000 50

1 200 1 quantum satis quantum

1 000 1 quantum satis 30

quantum satis quantum or E 951

(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The limit (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits acid — benzoates and polyphosphatesdi-, tri- sucroglycerides (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Sorbic acid — sorbates; Benzoic — sorbates; phosphates — — acid — acids Sorbic acid fatty Phosphoric of esters Polysorbates Sucrose Polyols Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene Propane-1, 2-diol alginate 2-diol Propane-1, E-number Group IV E 200-213 Group III E 160d Group II E 432-436 Group I E 473-474 E 338-452 E 405

number whole or part of (the or an individual meal daily food intake total to replace intended diets weight control foods for Dietary Category 13.3

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sulfame-K (E 950)

Restrictions/exceptions

Footnotes

5

O 2

(1) (1) appropriate) (51) (50) (52) (49) (11)a Maximum level

(mg/l or mg/kg as 1 000 400 240 5 000 5 450 2 000 2

100 5 000 5 450 800 320 26

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (1): The additives may be added individually or in combination in or individually added be may additives (1): The (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (4): The maximum level is expressed as P as expressed is level maximum (4): The acids salts salts Name Sorbitan esters Stearoyl-2-lactylates Sorbitan Polyglycerol esters of fatty acids fatty fatty of of esters esters Polyglycerol Propane-1,2-diol K Acesulfame Aspartame aspartame-acesulfame DC and Ca Na and its acid Cyclamic Sucralose Na, K and Ca and its Saccharin of Neohesperidine Neotame Salt E-number E 962 E 951 E 952 E 959 E 961 E 477 E 481-482 E 954 E 955 E 491-495 E 950 E 475

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 175 combination with E 950

ers

Restrictions/exceptions

waters table prepared only Footnotes

5

5

O 2

O 2

(1) (4) (1) appropriate) (1) (4) (1) Maximum level (mg/l or mg/kg as 5 000 500

quantum satis quantum

quantum satis including dry pasta dry including quantum satis quantum or E 951

(4): The maximum level is expressed as P as expressed is level maximum (4): The (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (1): The additives may be added individually or in combination in or individually added be may additives (1): The di-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- (4): The maximum level is expressed as P (4): The maximum level (1): The additives may be added individually or in combination (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Phosphoric acid — phosphates — phosphates — acid Phosphoric — phosphates — acid Phosphoric

Polyols Colours at Colours Additives E-number Group II E 338-452 Group IV E 338-452 Products in this category can also use additives that are allowed in the corresponding food categories that are can also use additives counterparts Products in this category Group I In addition, all additives in the gluten containing counterparts are authorised additives in the gluten containing are In addition, all counterparts

or packed wat 2009/54/EC bottled Directive other in and spring water all as defined water mineral natural Water, including 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 beverages Non-alcoholic Category Beverages 14.1 14 13.4 14.1.1

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catering establishments Restrictions/exceptions

only Sød … saft and sødet … saft … saft use sødet … sacramental and sødet for saft and unfermented, … saft juice, Sød … grape only Sød only only Footnotes only concentrated grape juice for home wine-making home use for sacramental juice juice for lemon grape unfermented, and concentrated juice, lime only grape only only bulk dispensing in for and pineapple juice apple grapefruit, only orange,

only grape juice grape only juice grape only only pineapple and passion fruit juice fruit passion juice (2) and (1) pineapple (3) pineapple only only appropriate) (1) (2) (2) (1) (1) (3) Maximum level (3) (3) … saft sødet and … saft and Sød juice pineapple only (mg/l or mg/kg as 2 000 2 000 2 50 350 70 200 500 10

quantum satis quantum quantum satis quantum

quantum satis quantum 3 000 3 3 000 3 only vegetable juices vegetable only 3 000 3 (1): The additives may be added individually or in combination (48): Mineral salts added to prepared table waters for standardisation are not classified as additives as classified not are standardisation for waters table prepared to added salts (48): Mineral acid — benzoates Name Sorbic acid — sorbates; Benzoic sorbates sorbates; — benzoates — acid sulphites acid — Sorbic sulphites — Sorbic acid — sulphites dioxide Benzoic sulphites dioxide — Sulphur — Sulphur dioxide dioxide Sulphur Sulphur Additives Calcium carbonate Calcium acid acid acid Malic tartrates Ascorbic Citric polysiloxane Potassium Pectins Dimethyl E-number E 170 E 220-228 E 200-203 E 440 E 300 E 330 E 336 E 900 E 220-228 E 200-213 E 220-228 Group I E 210-213 E 296 E 220-228

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 177

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

2

may not be used benzoic acid — been used is benzoates, have also benzoic acid Restrictions/exceptions only traditional Swedish fruit syrups, maximum applies if E 210-213, E if syrups applies fruit syrups maximum Finnish fruit syrups, and Finnish fruit Swedish and Swedish traditional Swedish traditional only traditional only only Footnotes only energy-reduced or with no added sugar added no with or energy-reduced only

only traditional Swedish and Finnish fruit syrups from citrus from syrups syrups fruit fruit Finnish Finnish and and Swedish Swedish traditional traditional only only relate to the total quantity, available from all sources, an SO

only pineapple and passion fruit passion and pineapple only 2

appropriate) only energy-reduced or with no added sugar sugar added added no no with with (2) or (2) or (2) (1) (1) (1) energy-reduced energy-reduced only only (51) Maximum level (mg/l or mg/kg as 250

150 quantum satis quantum 300 250

350 quantum satis quantum 5 000 5 quantum satis quantum 600 5 000 5 E 420, nectars, E421, only vegetable E 953, E965, 966, E 967 E and E 968 3 000 3 not considered to be present be to not considered

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid expressed as the free to the sum are is applicable and (2): The maximum the levels level salts (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Sorbic acid — sorbates sorbates — — benzoates acid acid — Sorbic Sorbic acid Benzoic Additives Lactic acid acid Lactic acid acid Malic cellulose Ascorbic Citric methyl K Pectins Carboxy Acesulfame Aspartame and Ca Na and its acid Cyclamic E-number E 951 E 952 E 200-203 E 270 E 300 E 950 E 330 E 296 E 440 Group I E 466 E 210-213 E 200-203

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 178

sulfame-K (E 950) combination with E 950

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 products malt and milk chocolate excluding

excluding chocolate milk and malt products malt and milk chocolate excluding appropriate) only energy-reduced or with no added sugar added no with or energy-reduced (50) only (49) (11)a (25) Maximum level only energy-reduced or with no added sugar sugar added added no no with with or or energy-reduced energy-reduced (52) only only drinks dilutable excluding (mg/l or mg/kg as 100 80 350 quantum satis quantum

30

quantum satis 12 E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used 300 20 or E 951

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

Name Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene DC aspartame-acesulfame Sucralose Na, K and Ca and its Saccharin Neohesperidine of Neotame Salt E-number Group I Group III E 160d E 955 E 959 E 961 E 962 Group II E 954

Flavoured drinks Flavoured number Category 14.1.4

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 179 capilé,

groselha containing fruit juice containing fruit syrup barley (barley water) used is Restrictions/exceptions maximum applies if E 210-213, benzoic acid — benzoates, have also been also have benzoates, — acid benzoic 210-213, E drinks if dairy-based drinks applies excluding dairy-based maximum excluding drinks sport drinks containing drinks dairy-based drinks protein sport malt protein whey only and vegetable only chocolate only only Footnotes

only concentrates based on fruit juice and containing not less than 2,5 % 2,5 than glucose less drinks fruit; g/l not flavoured comminuted 235 containing non-alcoholic or least and in at juice juice concentrates containing fruit fruit from drinks on on over flavoured based carry based drinks non-alcoholic concentrates only concentrates of only other only preparation only home for powders only

(1) (4) (1) (1) only instant powders for fruit-based drinks fruit-based for powders instant only (4) (1) (4) (1) appropriate) (1) (2) (2) (2) (1) (1) (1) (3) (3) (4) (24) (4) (1) (1) Maximum level (3) (3) (mg/l or mg/kg as 700 500 4 000 20 000 2 000 20 50 350 250

150 10 000 10 300 250 250

1 000 1 di-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- Name Sorbic acid — sorbates sorbates — — benzoates acid sulphites acid — Sorbic — sulphites Sorbic acid dioxide — sulphites Benzoic Sulphur dioxide — sulphites Sulphur dioxide — — Sulphur dioxide phosphates — Sulphur — phosphates — acid — phosphates — Phosphoric — acid phosphates — Phosphoric acid — phosphates Phosphoric — acid adipates Phosphoric acid — Phosphoric acid Adipic Dimethyl dicarbonate acid Dimethyl Fumaric E-number E 338-452 E 220-228 E 338-452 E 338-452 E 200-203 E 220-228 E 242 E 220-228 E 210-213 E 297 E 338-452 E 220-228 E 355-357 E 200-203 E 338-452

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 180

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 hot of and of preparation coconut preparation the dairy-based, the for aniseed-based, for powders only powders only only

(1) only powders for home preparation of drinks sale of retail preparation for home intended for drinks powders dairy-based only only (1) (1) appropriate) only energy-reduced or with no added sugar sugar drinks added added instant no no drinks drinks powdered with with cloudy cloudy flavoured or or only only only energy-reduced energy-reduced only only (51) (52) Maximum level (52) (mg/l or mg/kg as 5 000 10 000 2 000 250 80 100 100 300 300 5 000 5 10

500

350 3 000 3 600

sucroglycerides sucroglycerides lactylates salts salts salts Name Sucrose esters of fatty acids — acids — fatty acids of fatty esters of stearoyl-2- Sucrose esters Calcium Sucrose and Sodium Glycerol esters of wood rosins alginate acid wood 2-diol isobutyrate Succinic hemicellulose of Propane-1, acetate Soybean esters Sucrose Glycerol Beta-cyclodextrin polysiloxane K Dimethyl Acesulfame Aspartame and Ca Na and its acid Cyclamic Na, K and Ca and its Saccharin Na, K and Ca and its Saccharin E-number E 473-474 E 951 E 952 E 954 E 954 E 950 E 426 E 473-474 E 444 E 445 E 459 E 363 E 405 E 481-482 E 900

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 181

sulfame-K (E 950) combination with E 950

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

2

derivative based flavoured drinks with no added sugar only energy-reduced or with no added sugar added no with or energy-reduced only Restrictions/exceptions

Footnotes

5

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

2

appropriate) only energy-reduced or with no added sugar added no with or energy-reduced only (50) (49) (11)a (45) only water based flavoured non-alcoholic drinks, as flavour enhancer only enhancer flavour as drinks, non-alcoholic flavoured based water only Maximum level only energy-reduced or with no added sugar, except milk and milk and or milk energy-reduced except drinks, sugar, flavoured sugar added based added no derivative no with milk with or and or energy-reduced milk energy-reduced only only only (mg/l or mg/kg as only energy-reduced or with no added sugar, as flavour enhancer

350

30 50 200

0,5 300 20 2 is not considered to be present or E 951 (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (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 (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Neohesperidine DC Sucralose DC Neohesperidine Neohesperidine aspartame-acesulfame Thaumatin Neotame of Neotame extract Salt Quillaia E-number E 962 E 959 E 961 E 999 E 959 E 961 E 957 E 955

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 182

cereal preparations infusions, for as well as

E421, 953, E E965, E 966, E 967 and E 968 may not be used in drinks Restrictions/exceptions concentrates infusion and herbal fruit and liquid concentrates only liquid tea Footnotes only liquid tea concentrate tea liquid only

only coffee beans, as glazing agent agent agent glazing glazing glazing as as as beans, beans, beans, coffee coffee coffee only only only

only instant products for preparation of flavoured tea and herbal infusions herbal and tea flavoured of preparation for products instant only appropriate) only coffee beans, as glazing agent glazing as beans, coffee only (2) (1) (24) Maximum level (mg/l or mg/kg as

600 quantum satis quantum

250

quantum satis quantum 200 1 000 1 excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E coffee; instant flavoured including tea; leaf unflavoured excluding quantum satis quantum

(51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (25): of the colours E 110, of each E 122, The quantities E 124 and E 155 may not exceed 50 mg/kg or mg/l acid — benzoates (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing (45): Calculated as anhydrous extract anhydrous as (45): Calculated (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Sorbic acid — sorbates; Benzoic sorbates; — acid Sorbic Additives

Beeswax, white and yellow and white wax Beeswax, wax Candelilla Carnauba Shellac dicarbonate acid Dimethyl Fumaric E-number E 297 mixes and instant mixes of these products E 901 Group I E 200-213 E 242 E 902 E 903 E 904

Coffee, coffee extracts coffee Coffee, Other and fruit plant, tea, extracts; and chicory infusions and fruit herbal tea, chicory; infusions, and fruit herbal tea, Coffee, number Category 14.1.5.1 14.1.5.2 14.1.5

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 183

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

2

herbal infusions Restrictions/exceptions

only coffee-based drinks for vending machines; Instant tea and instant and tea Instant machines; vending for drinks coffee-based only Footnotes only powders for home preparation of drinks beverages beverages of hot hot preparation of of home preparation coffee preparation for the liquid the powders for canned for only powders only powders only only concentrates infusion and herbal fruit and liquid concentrates only liquid tea

only beer only

5

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

(1) (1) 2

only powders for home preparation of drinks of preparation home for powders (4) (1) only (1) (1) appropriate) (1) Maximum level (mg/l or mg/kg as

2 000 1 000 10 000 2 000

10 000 10

500 3 000 3 quantum satis quantum

is not considered to be present (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing (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 di-, tri- and polyphosphatesdi-, tri- sucroglycerides sucroglycerides lactylate (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Phosphoric acid — phosphates — phosphates — — adipates acids — acid — fatty acids Phosphoric acid of fatty Adipic esters of Stearoyl-2- Sucrose esters calcium Sucrose and Sodium esters Sorbitan Caramels Succinic acid Succinic E-number E 473-474 E 150a-d E 355-357 E 338-452 E 363 E 473-474 E 481-482 E 491-495

Beer and malt beverages malt and Beer number Alcoholic beverages, including alcohol-free and low-alcohol counterparts low-alcohol and alcohol-free including beverages, Alcoholic Category 14.2 14.2.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 184

“Bière de table/Tafelbier/Table beer” (original wort content (original beer” less than 6 “Bière de %) table/Tafelbier/Table Beers with a minimum of 30 acidity “Obergäriges Einfachbier”; except for expressed as NaOH; Brown of the “oud milli-equivalents beers bruin” type wort content (original beer” less than 6 “Bière de %) table/Tafelbier/Table Beers with a minimum of 30 acidity “Obergäriges Einfachbier”; except for expressed as NaOH; Brown of the “oud milli-equivalents beers bruin” type “Bière de table/Tafelbier/Table beer” (original wort content (original beer” less than 6 “Bière de %) table/Tafelbier/Table Beers with a minimum of 30 acidity “Obergäriges Einfachbier”; except for expressed as NaOH; Brown of the “oud milli-equivalents beers bruin” type fermentable sugar and/or fruit juices or concentrates or concentrates juices or fruit Restrictions/exceptions only beer in kegs containing more than 0,5 % added fermentable sugar and/ added sugar % fermentable 0,5 added than % more 0,5 containing than kegs more in containing beer kegs beer; in alcohol-free beer only only Footnotes or with an alcohol content not exceeding 1,2 beer % vol; only alcohol-free

appropriate) (1) (2) (2) (1) (1) or with an alcohol content not exceeding 1,2 beer % vol; only alcohol-free or with an alcohol content not exceeding 1,2 beer % vol; only alcohol-free Maximum level only beer with a second fermentation in the cask the in fermentation second a with beer (3) only (52) (mg/l or mg/kg as 80 20 50 200 100 quantum satis quantum 200

quantum satis quantum 350 quantum satis quantum quantum satis quantum 600 quantum satis quantum

salts Name Benzoic acid — benzoates — sorbates acid — sulphites sulphites Benzoic acid — — Sorbic dioxide dioxide Sulphur Sulphur Lactic acid gum) acid alginate Lactic ascorbate acid (acacia Ascorbic Sodium 2-diol Citric arabic K Propane-1, Gum Acesulfame Aspartame Na, K and Ca and its Saccharin E-number E 220-228 E 414 E 300 E 301 E 330 E 405 E 950 E 200-203 E 951 E 954 E 220-228 E 210-213 E 270

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 185

“Bière de table/Tafelbier/Table beer” (original wort content (original beer” less than 6 “Bière de %) table/Tafelbier/Table Beers with a minimum of 30 acidity “Obergäriges Einfachbier”; except for expressed as NaOH; Brown of the “oud milli-equivalents beers bruin” type wort content (original beer” less than 6 “Bière de %) table/Tafelbier/Table Beers with a minimum of 30 acidity “Obergäriges Einfachbier”; except for expressed as NaOH; Brown of the “oud milli-equivalents beers bruin” type “Bière de table/Tafelbier/Table beer” (original wort content (original beer” less than 6 “Bière de %) table/Tafelbier/Table Beers with a minimum of 30 acidity “Obergäriges Einfachbier”; except for expressed as NaOH; Brown of the “oud milli-equivalents beers bruin” type “Bière de table/Tafelbier/Table beer” (original wort content (original beer” less than 6 “Bière de %) table/Tafelbier/Table Beers with a minimum of 30 acidity “Obergäriges Einfachbier”; except for expressed as NaOH; Brown of the “oud milli-equivalents beers bruin” type only energy-reduced beer energy-reduced only or with an alcohol content not exceeding 1,2 beer % vol; only alcohol-free Restrictions/exceptions

Footnotes only energy-reduced beer energy-reduced only

appropriate) (50) (49) or with an alcohol content not exceeding 1,2 beer % vol; only alcohol-free (11)a Maximum level only energy-reduced beer beer beer energy-reduced energy-reduced energy-reduced or with an alcohol content not exceeding 1,2 beer % vol; only alcohol-free (52) (50) or with an alcohol content not exceeding 1,2 beer % vol; only alcohol-free only only (49) only (11)b (mg/l or mg/kg as only energy-reduced beer energy-reduced only 350 25

10 10 25 25 250 10 20 1 (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sucralose DC Neohesperidine aspartame-acesulfame Neotame of Salt K Acesulfame Aspartame DC aspartame-acesulfame Sucralose Neohesperidine of Neotame Salt E-number E 951 E 955 E 959 E 961 E 962 E 959 E 961 E 962 E 950 E 955

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 186

sulfame-K (E 950) combination with E 950

mmission Regulation (EC) No 606/ (EC) mmission Regulation content of not more than 10 mg/kg or 10 mg/l content of not more than 10 mg/kg or 10 mg/l or 10 mg/kg than more not of content

2

2

Restrictions/exceptions

only alcohol-free only Footnotes only alcohol-free only only alcohol-free only

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

2

2

appropriate) (1) (2) (1) (3) (24) Maximum level (mg/l or mg/kg as

200 200 250

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used is not considered to be present is not considered to be present or E 951 (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 to the sum and the levels are The maximum level is applicable (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum SO as expressed are levels (3): Maximum (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits detectable not residues amount, (24): Ingoing (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are

Name Sorbic acid — sorbates sulphites — — acid dioxide Sorbic Sulphur Additives Dimethyl dicarbonate Dimethyl E-number 2009 and their implementing measures implementing their 2009 and The use of additives is authorised in accordance with Council Regulation No authorised in accordance The use (EC) of additives is 1234/2007, Council Decision 2006/232/EC and Co E 220-228 E 242 E 200-203 Group I

No (EC) by Regulation 1234/2007, defined counterparts products Wine and other and alcohol-free perry and Cider number Category 14.2.3 14.2.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 187

cidre bouché cidre cidre bouché cidre bouché cidre cidre bouché cidre cidre bouché cidre

Restrictions/exceptions

Footnotes

excluding only (1) (4) (1) (1) appropriate) (1) (2) excluding (1) (3) (24) excluding (50) (49) (11)a Maximum level excluding (52) (mg/l or mg/kg as 5 000 1 000 200 80 350 200

100 quantum satis quantum 200 10 250

20

350 600 quantum satis 50 quantum satis quantum 20

limit di-, tri- and polyphosphatesdi-, tri- sucroglycerides salts Name Sorbic acid — sorbates sulphites — — — acid phosphates — dioxide Sorbic acids — Sulphur fatty acid of Phosphoric esters Sucrose Colours with combined maximum combined with Colours Caramels Colours at Colours Dimethyl dicarbonate alginate Dimethyl 2-diol Propane-1, polysiloxane K Dimethyl Acesulfame Aspartame aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin of Neohesperidine Neotame Salt E-number E 200-203 E 959 E 961 E 962 E 951 E 954 Group III E 150a-d E 473-474 E 950 E 338-452 E 955 E 242 E 900 Group II E 220-228 E 405

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 188

sulfame-K (E 950) combination with E 950

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

2

cidre bouché cidre

Restrictions/exceptions

Footnotes excluding

5

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

2

appropriate) (45) (2) (1) Maximum level

(mg/l or mg/kg as

200 quantum satis quantum 200

200

quantum satis 10 E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

is not considered to be present or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The limit (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (45): Calculated as anhydrous extract anhydrous as (45): Calculated (4): The maximum level is expressed as P as expressed is level maximum (4): The (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates — acid Sorbic Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene Quillaia extract Quillaia E-number Group I E 200-203 E 160d Group III Group II E 999

Fruit wine and made wine made and wine Fruit number Category 14.2.4

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 189

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

2

made wine made wine Restrictions/exceptions

Footnotes only fruit wines and alcohol-reduced wine alcohol-reduced and wines fruit only only

5

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

2

(1) (4) (1) (4) (1) appropriate) (3) (3) (24) only (2) (1) (3) Maximum level (mg/l or mg/kg as

5 000 1 000 1 000 200 260 200

quantum satis quantum 200 250

100

quantum satis E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used is not considered to be present (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing (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 di-, tri- and polyphosphatesdi-, tri- sucroglycerides and polyphosphatesdi-, tri- (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sulphur dioxide — sulphites sulphites — — — dioxide phosphates — dioxide Sulphur acids — Sulphur fatty acid of Phosphoric esters Sucrose sorbates — sulphites — phosphates — acid — dioxide Sorbic acid Sulphur Phosphoric Colours at Colours Additives Dimethyl dicarbonate Dimethyl acid Metatartaric

E-number E 200-203 Group II Group I E 220-228 E 338-452 E 220-228 E 242 E 473-474 E 353 E 220-228 E 338-452

Mead number Category 14.2.5

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 190

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

2

in Annex paragraphs 1-14 of Regulation No II, (EC) 110/2008 and spirits (preceded by the name of obtained the fruit) by maceration and distillation, Mistrà and Maraskino or Marrasquino Maraschino, Sambuca, London Gin, in Annex paragraphs 1-14 of Regulation No II, (EC) 110/2008 and spirits (preceded by the name of obtained the fruit) by maceration and distillation, Mistrà and Maraskino or Marrasquino Maraschino, Sambuca, London Gin, in Annex paragraphs 1-14 of Regulation No II, (EC) 110/2008 and spirits (preceded by the name of obtained the fruit) by maceration and distillation, Mistrà and Maraskino or Marrasquino Maraschino, Sambuca, London Gin, 968 may not be used except in liqueurs in except used be not 968 may Restrictions/exceptions

Footnotes

except: spirit drinks as defined in article 5(1) and sales denominations listed denominations sales and 5(1) article in defined as drinks spirit except:

5

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

2

(24) appropriate)

except: spirit drinks as defined in article 5(1) and sales denominations listed denominations sales and 5(1) article in defined as drinks spirit except: Maximum level except: spirit drinks as defined in article 5(1) and sales denominations listed denominations sales and 5(1) article in defined as drinks spirit except: (mg/l or mg/kg as

5 000 200 quantum satis quantum

quantum satis E and 967 966, E 953, E965, E 420, E421, E E whiskey; whisky or except 30 is not considered to be present

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing limit (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 sucroglycerides (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 — acids fatty of esters Sucrose Colours with combined maximum combined with Colours Colours at Colours Additives amaranth E-number Group I Group II E 473-474 Group III E 123

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 191

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

2

maceration and distillation, London Gin, Sambuca, Maraschino, Whisky, Maraskino and Marrasquino or Mistrà. whiskey can only contain E 150a Restrictions/exceptions

except: whisky, whiskey whisky, except:

Footnotes only distilled alcoholic beverages containing whole pears whole containing beverages alcoholic distilled only whiskey liqueurs whisky, emulsified except: only

only liqueurs liqueurs only obtained by by (preceded the name of fruit) spirits spirits, fruit except: only

5

O only emulsified liqueurs liqueurs emulsified egg-based only only relate to the total quantity, available from all sources, an SO 2

only emulsified liqueurs (4) (1) emulsified (1) only (1) 2

appropriate) only cloudy spirit drinks spirit cloudy only Maximum level only liqueurs only (3) (mg/l or mg/kg as 5 000 1 000 5 000 5

100 50

10 000 10 10 8 000 8

10 000 10 quantum satis quantum quantum satis quantum quantum satis quantum not considered to be present be to not considered (4): The maximum level is expressed as P (4): The maximum level (1): The additives may be added individually or in combination di-, tri- and polyphosphatesdi-, tri- sucroglycerides (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum Name Phosphoric acid — phosphates — sulphites phosphates — — dioxide — acid Sulphur acids Phosphoric fatty of esters Sucrose Stearoyl-2-lactylates Caramels Annatto, Bixin, Norbixin Bixin, Annatto, Glycerol esters of wood rosins Silver wood alginate acids Gold of 2-diol fatty gum esters Propane-1, of Karaya Glycerol esters Polyglycerol E-number E 416 E 481-482 E 160b E 338-452 E 174 E 175 E 220-228 E 473-474 E 150a-d E 405 E 475 E 445

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 192

americano, bitter vino americano, bitter americano, bitter vino americano, 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 vino americano, bitter vino americano, bitter americano, bitter vino americano, bitter Restrictions/exceptions only only only only only only only only Footnotes only only

only appropriate) (26) (27) Except (27) (27) (26) (27) (26) (26) (27) (26) (27) (27) (27) (26) (27) (26) (26) (26) (27) Maximum level only aperitif wines aperitif only (mg/l or mg/kg as 100 200 100 100 Except 100

100 100 100 quantum satis 100 100 100 30

E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

quantum satis quantum satis quantum

limit Yellow S Carmines

Name Colours with combined maximum combined with Colours Caramels Caramels Colours at Colours Additives Curcumin A FCF/Orange Yellow Riboflavins Tartrazine Yellow acid, Red Quinoline Sunset Carminic Cochineal Carmoisine Cochineal, AG 4R, Azorubine, Red Amaranth Ponceau Allura Amaranth E-number E 150a-d E 101 E 102 E 104 E 110 E 122 E 123 E 124 E 129 E 120 E 123 E 100 Group II Group I Group III E 150a-d

Aromatised wines Aromatised number Category 14.2.7.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 193

bination

bitter soda, sangria, bitter claria, zurra bitter soda, sangria, bitter claria, zurra bitter soda bitter soda bitter Restrictions/exceptions

Footnotes only only

except

5

O 2

(1) (4) (1) (1) appropriate) (1) (2) (1) (24) except (28) (28) Maximum level

(mg/l or mg/kg as 5 000 1 000 200

quantum satis quantum 200 250

100 quantum satis 100 10 E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing limit (4): The maximum level is expressed as P as expressed is level maximum (4): The (26): E 100, In americano E 101, E 102, E 104, E 120, E 122, E 123, E 124 authorised individually or in combination are di-, tri- and polyphosphatesdi-, tri- sucroglycerides (27): vino E 100, 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 (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates — — — phosphates acids acid — fatty Sorbic acid of Phosphoric esters Sucrose Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene Dimethyl dicarbonate Dimethyl Curcumin Riboflavins E-number E 200-203 Group II E 101 Group I E 338-452 Group III E 100 E 160d E 242 E 473-474

Aromatised wine-based drinks wine-based Aromatised number Category 14.2.7.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 194

bitter soda bitter soda bitter soda bitter soda bitter soda bitter soda bitter soda bitter soda bitter bitter soda bitter Restrictions/exceptions

Footnotes only only only only only only only only

only

5

O 2

(1) (4) (1) (1) appropriate) (28) (28) (28) (28) (28) (28) (28) (28) (2) (1) (24) Maximum level

(mg/l or mg/kg as 100 5 000 1 000 100 100

200 100 250

100 100

100 100 10

quantum satis quantum (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (4): The maximum level is expressed as P as expressed is level maximum (4): The di-, tri- and polyphosphatesdi-, tri- sucroglycerides Yellow S Carmines (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates — — — phosphates acids acid — fatty Sorbic acid of Phosphoric esters Sucrose Caramels Lycopene Ponceau 4R, Cochineal Red A FCF/Orange Yellow Tartrazine Yellow Red acid, Quinoline Sunset Carminic Cochineal Carmoisine Cochineal, AG 4R, Azorubine, Red Amaranth Ponceau Allura dicarbonate Dimethyl E-number E 200-203 E 104 E 110 E 120 E 122 E 123 E 124 E 129 E 150a-d E 160d E 338-452 E 102 E 242 E 473-474

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 195

bination

ohol

Restrictions/exceptions

Footnotes

5

O 2

(1) (4) (1) (1) appropriate) (1) (2) (1) (24) Maximum level

(mg/l or mg/kg as 5 000 1 000 200

quantum satis quantum 200 250

quantum satis 10 E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing limit (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing (4): The maximum level is expressed as P as expressed is level maximum (4): The (28): soda E 100, 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 di-, tri- and polyphosphatesdi-, tri- sucroglycerides (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Sorbic acid — sorbates — — — phosphates acids acid — fatty Sorbic acid of Phosphoric esters Sucrose Colours with combined maximum combined with Colours Colours at Colours Additives Additives Lycopene Dimethyl dicarbonate Dimethyl E-number Group I Group I E 200-203 E 160d Group III Group II E 338-452 E 242 E 473-474

Aromatised wine-product cocktails wine-product Aromatised Other alcoholic drinks including of mixtures alcoholic drinks with non-alcoholic drinks and with less than spirits 15 % of alc number Category 14.2.8 14.2.7.3

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 196

Restrictions/exceptions only alcoholic drinks with less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol Footnotes only mixtures of alcoholic drinks with non-alcoholic drinks non-alcoholic drinks with wine-based drinks only alcoholic of mixtures only only flavoured drinks containing less than 15 % of alcohol

(1) (4) (1) (1) (1) appropriate) only flavoured cloudy alcoholic drinks containing less than 15 % of alcohol alcohol of of % % 15 15 than than less less containing containing drinks drinks alcoholic alcoholic cloudy cloudy (2) (2) flavoured flavoured (1) (1) only alcoholic drinks with less than 15 % of alcohol (24) only only (51) Maximum level only alcoholic drinks with less than 15 % of alcohol only alcoholic drinks with less than 15 % of alcohol (mg/l or mg/kg as 5 000 1 000 200 250 100

300 200 quantum satis quantum 10 200 250 8 000 8

350 600 quantum satis 30 30

limit di-, tri- and polyphosphatesdi-, tri- sucroglycerides salts Name Sorbic acid — sorbates benzoates — — — acid phosphates acid Sorbic — — Benzoic acids acid fatty Phosphoric of esters Sucrose Stearoyl-2-lactylates Colours with combined maximum combined with Colours Colours at Colours Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Amaranth rosins wood dicarbonate isobutyrate of Dimethyl acetate esters Sucrose Glycerol K Acesulfame Aspartame and Ca Na and its acid Cyclamic E-number E 338-452 E 950 E 123 E 160b E 160d E 210-213 E 242 E 200-203 E 951 E 952 Group III E 481-482 E 445 E 473-474 Group II E 444

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 197

sulfame-K (E 950) combination with E 950

Restrictions/exceptions

Footnotes

5

O 2

appropriate) (11)a (49) (50) (49) (11)a Maximum level (52) (mg/l or mg/kg as 80 350

quantum satis quantum

30

quantum satis

250 20 or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (1): The additives may be added individually or in combination in or individually added be may additives (1): The (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (4): The maximum level is expressed as P as expressed is level maximum (4): The salts (24): Ingoing amount, residues not detectable not residues amount, (24): Ingoing (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Colours at Colours Additives aspartame-acesulfame DC Sucralose Na, K and Ca and its Saccharin of Neohesperidine Neotame Salt E-number E 961 E 962 E 959 Group I Group II E 955 E 954

number Potato-, cereal-, flour- or starch-based snacks starch-based or flour- cereal-, Potato-, Category Ready-to-eat savouries and snacks and savouries Ready-to-eat 15 15.1

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 198

Restrictions/exceptions

Footnotes only cereal- and potato-based snacks potato-based foods and snack snacks cereal- cereal-based potato-based only only snacks and cereal-based cereal- only only

as glazing agents only only agents agents glazing glazing as as only cereal- and potato-based snacks snacks potato-based potato-based and (5) and (2) (1) cereal- (4) cereal- (1) only only (1) (1) appropriate) excluding extruded or expanded savoury snack products products snack snack savoury savoury expanded expanded or or extruded extruded only excluding only agents (1) glazing as Maximum level excluding extruded or expanded savoury snack products products snack snack savoury savoury expanded expanded or or extruded extruded excluding only (3) (46) (41) (mg/l or mg/kg as 1 000 5 000 100 200 50 quantum satis quantum

200 3 000 3 10 20 50 2 000 000 2 5

quantum satis quantum 200 5 000 5 30

limit limit di-, tri- and polyphosphatesdi-, tri- Sorbic acid — sorbates; p- Sorbic acid — sorbates; hydroxybenzoates Name Sulphur dioxide — sulphites — BHA — phosphates and dioxide — TBHQ Sulphur acid Gallates, Phosphoric Stearoyl-2-lactylates Stearoyl-2-lactylates Colours with combined maximum maximum combined combined with with Colours Colours Annatto, Bixin, Norbixin Norbixin Bixin, Bixin, Annatto, Annatto, Lycopene Extracts of rosemary alginate of yellow 2-diol gum Extracts and Propane-1, Karaya white wax wax Beeswax, Candelilla Carnauba E-number

E 902 E 903 E 405 E 160b E 160d E 338-452 E 220-228 E 200-203; 214- 219 E 481-482 E 310-320 E 416 E 481-482 E 901 Group III E 160b Group III E 392

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 199

sulfame-K (E 950) combination with E 950

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

2

Restrictions/exceptions

Footnotes

as glazing agents only agents glazing as

5

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

2

appropriate) (50) (52) (49) (11)b Maximum level

(mg/l or mg/kg as as flavour enhancer only enhancer flavour as

100 500

50

350 500 200 18 2 quantum satis quantum is not considered to be present or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 300 maximum (PHB), p-hydroxybenzoates 214-219: (5): E (41): Expressed on fat basis fat on (41): Expressed (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (4): The maximum level is expressed as P as expressed is level maximum (4): The salts (1): The additives may be added individually or in combination in or individually added be may additives (1): The (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Acesulfame K Shellac Acesulfame Aspartame DC aspartame-acesulfame Sucralose Na, K and Ca and its Saccharin Neohesperidine of Neotame Neotame Salt E-number E 950 E 961 E 961 E 951 E 954 E 959 E 962 E 955 E 904

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 200

Restrictions/exceptions only coated nuts coated only

Footnotes only marinated nuts marinated only

as glazing agents only only agents agents glazing glazing as as

only coating for nuts for coating only (1) (2) (5) (2) (1) (4) (1) appropriate) only savoury-coated nuts savoury-coated only only agents (13) (46) (1) glazing (41) as Maximum level only savoury-coated nuts savoury-coated only (3) (mg/l or mg/kg as 1 000 5 000 100 50 quantum satis quantum

200 quantum satis quantum 10 200

quantum satis quantum 200 10 000 10 quantum satis 30

limit (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum di-, tri- and polyphosphatesdi-, tri- Sorbic acid — sorbates; p- Sorbic acid — sorbates; hydroxybenzoates (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As

Name Sulphur dioxide — sulphites — BHA — phosphates and dioxide — TBHQ Sulphur acid Gallates, Phosphoric Colours with combined 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 Carnauba E-number

Group I E 901 E 902 E 903 E 416 E 310-320 E 220-228 E 160b E 160d E 200-203; 214- 219 Group III Group II E 338-452 E 392

number Processed nuts Processed Category 15.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 201

sulfame-K (E 950)

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

2

Restrictions/exceptions

Footnotes

as glazing agents only agents glazing as

5

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

2

appropriate) (50) (52) (49) (11)b Maximum level

(mg/l or mg/kg as as flavour enhancer only enhancer flavour as

100 500

50 350 500 200 18 2 quantum satis quantum is not considered to be present

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 300 maximum (PHB), p-hydroxybenzoates 214-219: (5): E (13): Maximum limit expressed on fat on expressed limit (13): Maximum (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (3): Maximum levels are expressed as SO as expressed are levels (3): Maximum (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (4): The maximum level is expressed as P as expressed is level maximum (4): The salts (41): Expressed on fat basis fat on (41): Expressed (1): The additives may be added individually or in combination in or individually added be may additives (1): The Name Acesulfame K Shellac Acesulfame Aspartame DC aspartame-acesulfame Sucralose Na, K and Ca and its Saccharin Neohesperidine of Neotame Neotame Salt E-number E 950 E 961 E 961 E 951 E 954 E 959 E 962 E 955 E 904

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 202

combination with E 950

and rote Grütze rote and

frugtgrød, Grütze and rote pasha ostkaka frugtgrød Christmas pudding Restrictions/exceptions only non-heat-treated dairy-based desserts dairy-based only non-heat-treated only only only only Footnotes

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

(1) (2) (2) (1) (1) (6) (1) desserts, dry only powdered desserts, fruit-flavoured gel-like dessert mixes appropriate) (2) (2) (1) (1) Maximum level

(mg/l or mg/kg as only semolina and tapioca puddings and similar products similar and puddings tapioca and semolina only 300 150 1 000 1 500 quantum satis quantum 10 1 000 000 1 2

4 000 4 quantum satis 30

quantum satis quantum or E 951 3

limit (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are acid — benzoates (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As Name Sorbic acid — sorbates Benzoic sorbates — sorbates; — acid — benzoates acid Sorbic acid — Sorbic propionates Sorbic acid — Benzoic acid Propionic Polyols Colours with combined maximum combined with Colours Colours at Colours Additives Annatto, Bixin, Norbixin Bixin, Annatto, Lycopene Fumaric acid Nisin Fumaric E-number E 297 Group I E 280-283 E 160b E 160d E 200-203 Group IV Group III Group II E 210-213 E 200-203 E 200-213 E 234

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

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 203

Restrictions/exceptions only dry powdered dessert mixes dessert powdered dry only Footnotes only dry powdered dessert mixes dessert powdered desserts desserts dry gel-like fruit-flavoured only only only

only for dairy-based dessert and similar products similar and dessert dairy-based (4) (4) (1) (1) for (1) (1) (1) only (1) (1) (1) (1) appropriate) only energy-reduced or with no added sugar added no with or energy-reduced only Maximum level (mg/l or mg/kg as 5 000 3 000 7 000 5 000 2 000 2

1 000 000 1 000 6 1 5 000 5

5 000 5 5 000 5 350 6 000 6 3 000 3 6 000 6 2 500 2

di-, tri- and polyphosphatesdi-, tri- and polyphosphatesdi-, tri- sucroglycerides acids Name Phosphoric acid — phosphates — phosphates — — phosphates acid — adipates adipates Phosphoric acid — adipates — Phosphoric acid — acid Adipic acid — Adipic Adipic acids fatty of esters Polysorbates Sucrose Stearoyl-2-lactylates esters Sorbitan Polyglycerol esters of fatty acids acid gum fatty gum Succinic fatty Karaya of Cassia of esters esters Polyglycerol Propane-1,2-diol tartrate K Stearyl Acesulfame E-number E 432-436 E 363 E 416 E 427 E 477 E 481-482 E 491-495 E 355-357 E 355-357 E 355-357 E 473-474 E 475 E 483 E 950 E 338-452 E 338-452

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 204

sulfame-K (E 950) g good manufacturing combination with E 950

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

5

O 2

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

50

5 1 000 1 400 32 practice or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (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 (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (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 salts salts (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Aspartame and Ca Na and its acid Cyclamic Sucralose DC aspartame-acesulfame Na, K and Ca and its Saccharin Thaumatin Neohesperidine of Neotame Salt E-number E 952 E 954 E 955 E 957 E 961 E 962 E 959 E 951

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 205

intended to rehydrate on ingestion rehydrate intended to and of combinations A and of D Restrictions/exceptions only when supplied in dried form and containing preparations of A vitamin of preparations containing and form dried in supplied when only Footnotes

(1) (2) (1) appropriate) (1) (46) Maximum level

(mg/l or mg/kg as 1 000 quantum satis 300 400

1 000 1 quantum satis quantum 1 500 1 400

quantum satis quantum quantum satis quantum quantum satis 30 E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods quantum satis quantum

limit (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum acid — benzoates and polyphosphatesdi-, tri- (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Sorbic acid — sorbates; Benzoic sorbates; BHT — — and phosphates acid BHA — Sorbic TBHQ, acid Gallates, Phosphoric Polysorbates Polyols Colours with combined maximum combined with Colours Colours at Colours Additives Lycopene Extracts of rosemary alginate of 2-diol gum Extracts hemicellulose Propane-1, Karaya Soybean E-number E 200-213 Group IV Group III E 160d E 392 E 426 E 416 E 432-436 E 405 E 338-452 Group I E 310-321 Group II

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 Category Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children young and infants for supplements food excluding 2002/46/EC Directive in defined as supplements Food 17.1 17

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 206

Restrictions/exceptions Footnotes

(1) only foods in tablet and coated tablet form (1)

appropriate) (51) (52) Maximum level

(mg/l or mg/kg as quantum satis 30 000 500 500 quantum satis quantum quantum satis quantum 10 000 10

100 quantum satis quantum

quantum satis quantum quantum satis quantum 200 500 2 000 2 800 60 quantum satis quantum

sucroglycerides methyl cellulose salts salts Name Sucrose esters of fatty acids — acids fatty of esters silicates Sucrose — esters dioxide Sorbitan Silicon Polyglycerol esters of fatty acids carboxy fatty sodium of Beta-cyclodextrin yellow Cross-linked esters and Polyglycerol white wax wax Beeswax, Candelilla K Carnauba Shellac Acesulfame Aspartame DC and Ca Na and its acid Cyclamic Sucralose Na, K and Ca and its Saccharin Neohesperidine Neotame E-number E 904 E 951 E 959 E 961 E 491-495 E 902 E 903 E 950 E 952 E 473-474 E 901 E 468 E 954 E 955 E 475 E 551-559 E 459

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 207

sulfame-K (E 950) combination with E 950

Restrictions/exceptions

Footnotes

only in capsule and tablet form tablet and capsule in only only foods in tablet and coated tablet form only foods in tablet and coated tablet form

only in capsule and tablet form form tablet tablet and and capsule capsule in in only only only in capsule and tablet form tablet and capsule in only appropriate) (11)a (49) (50) (49) (11)a Maximum level (mg/l or mg/kg as only as flavour enhancer flavour as only 100 000 100 500

quantum satis quantum 18 000 18 quantum satis quantum 10 000 10

3 500 3

2 quantum satis quantum or E 951 (2): acid expressed as the free to the sum and the levels are The maximum level is applicable (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (1): The additives may be added individually or in combination in or individually added be may additives (1): The (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Additives Polyvinyl alcohol (PVA) Polyvinylpyrrolidone copolymer alcohol Polyvinylpolypyrrolidone Polyvinyl methacrylate Pullulan citrate Basic glycol Triethyl Polyethylene Salt of aspartame-acesulfame of Neotame Salt E-number E 1204 E 1205 E 1521 E 962 Group I E 1201 E 1202 E 1203 E 1505 E 961

number Food supplements supplied in a liquid form liquid a in supplied supplements Food Category 17.2

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 208

Restrictions/exceptions

Footnotes

(1)

(1) (2) (1) appropriate) (1) (46) Maximum level

(mg/l or mg/kg as 2 000 quantum satis quantum satis 100 quantum satis quantum 400

10 000 10 1 000 1 quantum satis quantum 1 500 1 400

quantum satis quantum 350 quantum satis quantum quantum satis quantum 600 quantum satis 30

limit acid — benzoates and polyphosphatesdi-, tri- sucroglycerides Name Sorbic acid — sorbates; Benzoic sorbates; BHT — — and phosphates acid BHA — Sorbic TBHQ, acid Gallates, — Phosphoric acids fatty of esters Polysorbates silicates Sucrose — esters dioxide Sorbitan Silicon Colours with combined maximum combined with Colours Colours at Colours Lycopene Extracts of rosemary alginate of acids 2-diol gum Extracts fatty hemicellulose Propane-1, Karaya of Soybean esters Polyglycerol K Acesulfame Aspartame E-number E 200-213 E 160d E 951 Group III E 392 E 426 E 473-474 E 491-495 E 551-559 E 416 E 432-436 E 950 E 405 E 338-452 E 475 Group II E 310-321

number Category

B ▼ 2011R1129 — EN — 21.11.2013 — 001.001 — 209

sulfame-K (E 950) combination with E 950

Restrictions/exceptions

Footnotes

appropriate) (51) (50) (49) (11)a Maximum level (52) (mg/l or mg/kg as only as flavour enhancer flavour as only 400 80 350 quantum satis quantum

50

quantum satis

240 20 2 or E 951

(2): acid expressed as the free to the sum and the levels are The maximum level is applicable (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 levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The (51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits salts salts (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Colours at Colours Additives DC and Ca Na and its acid Cyclamic aspartame-acesulfame Sucralose Na, K and Ca and its Saccharin Neohesperidine of Neotame Neotame Salt E-number Group I E 961 E 961 E 959 Group II E 962 E 954 E 955 E 952

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

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Restrictions/exceptions Footnotes

(1)

appropriate) only solid food supplements supplements food food solid liquid only only (1) (46) Maximum level

(mg/l or mg/kg as quantum satis quantum satis 300 100 quantum satis quantum 400 quantum satis quantum

10 000 10 1 000 1 1 500 1 400

quantum satis quantum quantum satis quantum quantum satis quantum 30 quantum satis quantum

limit limit di-, tri- and polyphosphatesdi-, tri- sucroglycerides Name Gallates, TBHQ, BHA and BHT — and phosphates BHA — TBHQ, acid Gallates, Phosphoric — acids fatty of esters Polysorbates silicates Sucrose — esters dioxide Sorbitan Silicon Polyols Colours with combined maximum maximum combined combined with with Colours Colours Lycopene Extracts of rosemary alginate of acids 2-diol gum Extracts fatty Propane-1, hemicellulose Karaya of Soybean yellow esters and Polyglycerol white Beeswax, E-number E 310-321 Group III E 392 E 426 E 473-474 E 491-495 E 551-559 E 416 E 432-436 E 160d E 901 E 405 E 338-452 E 475 Group III Group IV

number Category

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sulfame-K (E 950) combination with E 950

enhancer

Restrictions/exceptions

Footnotes

(51) (52) (50) (49) (11)a appropriate)

Maximum level (mg/l or mg/kg as only food supplements based on vitamin and/or mineral elements, as flavour as elements, mineral and/or vitamin on based supplements food only 1 250 1 200 2 000 2

400

quantum satis quantum 200 2 000 2 400 5 500 5 2 400 2 185 2 quantum satis quantum or E 951

(11): equivalent aspartame K equivalent or (b) acesulfame expressed as (a) are Limits (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 levels for its constituent parts, aspartame (E 951) and ace and 951) (E aspartame parts, constituent its for levels usable maximum the from derived are levels usable maximum (49): The salts salts (50): in alone or either both E 951 for of aspartame-acesulfame, and The levels E 950 not to be exceeded by salt use of the are Name Candelilla wax wax Candelilla K Carnauba Shellac Acesulfame Aspartame and Ca Na and its acid Cyclamic DC Sucralose Na, K and Ca and its Saccharin Thaumatin aspartame-acesulfame Neohesperidine Neotame of Neotame Salt E-number E 904 E 959 E 961 E 961 E 903 E 950 E 962 E 951 E 952 E 957 E 954 E 955 E 902

number Category

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Restrictions/exceptions Footnotes

appropriate) Maximum level (mg/l or mg/kg as

(51): Maximum usable levels are expressed in free acid free in expressed are levels usable (51): Maximum (46): As the sum of carnosol and carnosic acid carnosic and carnosol of sum the (46): As (52): Maximum usable levels are expressed in free imide free in expressed are levels usable (52): Maximum Name Additives’ E-number Group I

number Category 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 18

B ▼