LegalizeRegulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)
| Category number | E-number | Name | Maximum level (mg/l or mg/kg as appropriate) | Footnotes | Restrictions/exceptions | ||
|---|---|---|---|---|---|---|---|
| 0 | Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for | Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for | Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for | Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for | Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for | ||
| 0 | |||||||
| 0 | E 290 | Carbon dioxide | quantum satis | may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II | |||
| 0 | E 938 | Argon | quantum satis | may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II | |||
| 0 | E 939 | Helium | quantum satis | may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II | |||
| 0 | E 941 | Nitrogen | quantum satis | may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II | |||
| 0 | E 942 | Nitrous oxide | quantum satis | may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II | |||
| 0 | E 948 | Oxygen | quantum satis | may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II | |||
| 0 | E 949 | Hydrogen | quantum satis | may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II | |||
| 0 | |||||||
| 0 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 10 000 | (1) (4) (57) | only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in Table 1 of Part A of this Annex | ||
| 0 | |||||||
| 0 | E 551-559 | Silicon dioxide – silicates | 10 000 | (1) (57) | only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex Period of application: until 31 January 2014 | ||
| 0 | |||||||
| 0 | E 551-553 | Silicon dioxide – silicates | 10 000 | (1) (57) | only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in Table 1 of Part A of this Annex | ||
| 0 | E 459 | Beta-cyclodextrin | quantum satis | only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex | |||
| 0 | |||||||
| 0 | E 551-559 | Silicon dioxide – silicates | quantum satis | (1) | only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex Period of application: until 31 January 2014 | ||
| 0 | |||||||
| 0 | E 551-553 | Silicon dioxide – silicates | quantum satis | (1) | only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex | ||
| 0 | E 551-553 | ||||||
| 0 | E 551-553 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 0 | E 551-553 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 0 | E 551-553 | (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods | (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods | (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods | (57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods | ||
| 01 | Dairy products and analogues | Dairy products and analogues | Dairy products and analogues | Dairy products and analogues | Dairy products and analogues | ||
| 01.1 | Unflavoured pasteurised and sterilised (including UHT) milk | Unflavoured pasteurised and sterilised (including UHT) milk | Unflavoured pasteurised and sterilised (including UHT) milk | Unflavoured pasteurised and sterilised (including UHT) milk | Unflavoured pasteurised and sterilised (including UHT) milk | ||
| 01.1 | E 331 | Sodium citrates | 4 000 | only UHT goat milk | |||
| 01.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | only sterilised and UHT milk | ||
| 01.1 | E 338-452 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.1 | E 338-452 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 01.2 | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation | Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation | 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 | Unflavoured fermented milk products, heat-treated after fermentation | Unflavoured fermented milk products, heat-treated after fermentation | Unflavoured fermented milk products, heat-treated after fermentation | Unflavoured fermented milk products, heat-treated after fermentation | ||
| 01.3 | Group I | Additives | |||||
| 01.3 | |||||||
| 01.3 | E 200 – 202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only curdled milk | ||
| 01.3 | |||||||
| 01.3 | E 334–337 and E 354 | Tartaric acid – tartrates | 750 | (1) (2) | |||
| 01.3 | E 334–337 and E 354 | ||||||
| 01.3 | E 334–337 and E 354 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.3 | E 334–337 and E 354 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 01.4 | Flavoured fermented milk products including heat-treated products | Flavoured fermented milk products including heat-treated products | Flavoured fermented milk products including heat-treated products | Flavoured fermented milk products including heat-treated products | Flavoured fermented milk products including heat-treated products | ||
| 01.4 | Group I | Additives | |||||
| 01.4 | |||||||
| 01.4 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 01.4 | Group II | Colours at quantum satis | quantum satis | (74) | Period of application: from 1 August 2014 | ||
| 01.4 | Group III | Colours with combined maximum limit | 150 | Period of application: until 31 July 2014 | |||
| 01.4 | Group III | Colours with combined maximum limit | 150 | (74) | Period of application: from 1 August 2014 | ||
| 01.4 | |||||||
| 01.4 | Group IV | Polyols | quantum satis | only energy-reduced products or with no added sugar | |||
| 01.4 | |||||||
| 01.4 | E 104 | Quinoline Yellow | 10 | (61) | |||
| 01.4 | E 110 | Sunset Yellow FCF/Orange Yellow S | 5 | (61) | |||
| 01.4 | E 124 | Ponceau 4R, Cochineal Red A | 5 | (61) | |||
| 01.4 | |||||||
| 01.4 | E 160b(i) | Annatto bixin | 15 | (94) | |||
| 01.4 | E 160b(ii) | Annatto norbixin | 4 | (94) | |||
| 01.4 | |||||||
| 01.4 | E 160d | Lycopene | 30 | ||||
| 01.4 | |||||||
| 01.4 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 300 | (1) (2) | only non-heat-treated dairy based desserts | ||
| 01.4 | |||||||
| 01.4 | E 297 | Fumaric acid | 4 000 | only fruit-flavoured desserts | |||
| 01.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 3 000 | (1) (4) | |||
| 01.4 | E 355-357 | Adipic acid — adipates | 1 000 | only fruit-flavoured desserts | |||
| 01.4 | E 363 | Succinic acid | 6 000 | ||||
| 01.4 | E 416 | Karaya gum | 6 000 | ||||
| 01.4 | E 427 | Cassia gum | 2 500 | ||||
| 01.4 | E 432-436 | Polysorbates | 1 000 | ||||
| 01.4 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | ||||
| 01.4 | E 475 | Polyglycerol esters of fatty acids | 2 000 | ||||
| 01.4 | E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | ||||
| 01.4 | E 481-482 | Stearoyl-2-lactylates | 5 000 | ||||
| 01.4 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 01.4 | |||||||
| 01.4 | E 491-495 | Sorbitan esters | 5 000 | ||||
| 01.4 | E 950 | Acesulfame K | 350 | only energy-reduced products or with no added sugar | |||
| 01.4 | E 951 | Aspartame | 1 000 | only energy-reduced products or with no added sugar | |||
| 01.4 | E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced products or with no added sugar | ||
| 01.4 | E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only energy-reduced products or with no added sugar | ||
| 01.4 | E 955 | Sucralose | 400 | only energy-reduced products or with no added sugar | |||
| 01.4 | E 957 | Thaumatin | 5 | only as flavour enhancer | |||
| 01.4 | E 959 | Neohesperidine DC | 50 | only energy-reduced products or with no added sugar | |||
| 01.4 | |||||||
| 01.4 | E 960a – 960d | Steviol glycosides | 100 | (1) (60) | only energy-reduced products or with no added sugar | ||
| 01.4 | |||||||
| 01.4 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only energy-reduced products or with no added sugar | ||
| 01.4 | E 961 | Neotame | 32 | only energy-reduced products or with no added sugar | |||
| 01.4 | |||||||
| 01.4 | E 969 | Advantame | 10 | only energy-reduced products or with no added sugar | |||
| 01.4 | E 969 | ||||||
| 01.4 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.4 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 01.4 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 01.4 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 01.4 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 01.4 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 01.4 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 01.4 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 01.4 | E 969 | ||||||
| 01.4 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 01.4 | E 969 | ||||||
| 01.4 | E 969 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 01.4 | E 969 | ||||||
| 01.4 | E 969 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 01.4 | E 969 | ||||||
| 01.4 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 01.4 | E 969 | ||||||
| 01.5 | Dehydrated milk as defined by Directive 2001/114/EC | Dehydrated milk as defined by Directive 2001/114/EC | Dehydrated milk as defined by Directive 2001/114/EC | Dehydrated milk as defined by Directive 2001/114/EC | Dehydrated milk as defined by Directive 2001/114/EC | ||
| 01.5 | Group II | Colours at quantum satis | quantum satis | except unflavoured products | |||
| 01.5 | E 300 | Ascorbic acid | quantum satis | ||||
| 01.5 | E 301 | Sodium ascorbate | quantum satis | ||||
| 01.5 | E 304 | Fatty acid esters of ascorbic acid | quantum satis | ||||
| 01.5 | |||||||
| 01.5 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) | only milk powder for vending machines | ||
| 01.5 | |||||||
| 01.5 | E 322 | Lecithins | quantum satis | ||||
| 01.5 | E 331 | Sodium citrates | quantum satis | ||||
| 01.5 | E 332 | Potassium citrates | quantum satis | ||||
| 01.5 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | only partly dehydrated milk with less than 28 % solids | ||
| 01.5 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 500 | (1) (4) | only partly dehydrated milk with more than 28 % solids | ||
| 01.5 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 500 | (1) (4) | only dried milk and dried skimmed milk | ||
| 01.5 | E 392 | Extracts of rosemary | 200 | (41) (46) | only milk powder for vending machines | ||
| 01.5 | E 392 | Extracts of rosemary | 30 | (46) | only dried milk for manufacturing of ice cream | ||
| 01.5 | E 407 | Carrageenan | quantum satis | ||||
| 01.5 | E 500(ii) | Sodium hydrogen carbonate | quantum satis | ||||
| 01.5 | E 501(ii) | Potassium hydrogen carbonate | quantum satis | ||||
| 01.5 | E 509 | Calcium chloride | quantum satis | ||||
| 01.5 | E 509 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.5 | E 509 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 01.5 | E 509 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 01.5 | E 509 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 01.6 | Cream and cream powder | Cream and cream powder | Cream and cream powder | Cream and cream powder | Cream and cream powder | ||
| 01.6.1 | Unflavoured pasteurised cream (excluding reduced fat creams) | Unflavoured pasteurised cream (excluding reduced fat creams) | Unflavoured pasteurised cream (excluding reduced fat creams) | Unflavoured pasteurised cream (excluding reduced fat creams) | Unflavoured pasteurised cream (excluding reduced fat creams) | ||
| 01.6.1 | E 401 | Sodium alginate | quantum satis | ||||
| 01.6.1 | E 402 | Potassium alginate | quantum satis | ||||
| 01.6.1 | E 407 | Carrageenan | quantum satis | ||||
| 01.6.1 | |||||||
| 01.6.1 | E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis | ||||
| 01.6.1 | |||||||
| 01.6.1 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 01.6.2 | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % | Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % | ||
| 01.6.2 | E 406 | Agar | quantum satis | ||||
| 01.6.2 | E 407 | Carrageenan | quantum satis | ||||
| 01.6.2 | E 410 | Locust bean gum | quantum satis | ||||
| 01.6.2 | E 412 | Guar gum | quantum satis | ||||
| 01.6.2 | E 415 | Xanthan gum | quantum satis | ||||
| 01.6.2 | E 440 | Pectins | quantum satis | ||||
| 01.6.2 | E 460 | Cellulose | quantum satis | ||||
| 01.6.2 | |||||||
| 01.6.2 | E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis | ||||
| 01.6.2 | |||||||
| 01.6.2 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 01.6.2 | E 1404 | Oxidised starch | quantum satis | ||||
| 01.6.2 | E 1410 | Monostarch phosphate | quantum satis | ||||
| 01.6.2 | E 1412 | Distarch phosphate | quantum satis | ||||
| 01.6.2 | E 1413 | Phosphated distarch phosphate | quantum satis | ||||
| 01.6.2 | E 1414 | Acetylated distarch phosphate | quantum satis | ||||
| 01.6.2 | E 1420 | Acetylated starch | quantum satis | ||||
| 01.6.2 | E 1422 | Acetylated distarch adipate | quantum satis | ||||
| 01.6.2 | E 1440 | Hydroxy propyl starch | quantum satis | ||||
| 01.6.2 | E 1442 | Hydroxy propyl distarch phosphate | quantum satis | ||||
| 01.6.2 | E 1450 | Starch sodium octenyl succinate | quantum satis | ||||
| 01.6.2 | E 1451 | Acetylated oxidised starch | quantum satis | ||||
| 01.6.3 | Other creams | Other creams | Other creams | Other creams | Other creams | ||
| 01.6.3 | Group I | Additives | |||||
| 01.6.3 | Group II | Colours at quantum satis | quantum satis | only flavoured creams | |||
| 01.6.3 | Group III | Colours with combined maximum limit | 150 | only flavoured creams | |||
| 01.6.3 | |||||||
| 01.6.3 | E 104 | Quinoline Yellow | 10 | (61) | Only flavoured creams | ||
| 01.6.3 | E 110 | Sunset Yellow FCF/Orange Yellow S | 5 | (61) | Only flavoured creams | ||
| 01.6.3 | E 124 | Ponceau 4R, Cochineal Red A | 5 | (61) | Only flavoured creams | ||
| 01.6.3 | |||||||
| 01.6.3 | E 234 | Nisin | 10 | only clotted cream | |||
| 01.6.3 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only sterilised, pasteurised, UHT cream and whipped cream | ||
| 01.6.3 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | only sterilised cream and sterilised cream with reduced fat content | ||
| 01.6.3 | E 473-474 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.6.3 | E 473-474 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 01.6.3 | E 473-474 | ||||||
| 01.6.3 | E 473-474 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 01.6.3 | E 473-474 | ||||||
| 01.7 | Cheese and cheese products | Cheese and cheese products | Cheese and cheese products | Cheese and cheese products | Cheese and cheese products | ||
| 01.7.1 | Unripened cheese excluding products falling in category 16 | Unripened cheese excluding products falling in category 16 | Unripened cheese excluding products falling in category 16 | Unripened cheese excluding products falling in category 16 | Unripened cheese excluding products falling in category 16 | ||
| 01.7.1 | |||||||
| 01.7.1 | Group I | Additives | except mozzarella | ||||
| 01.7.1 | |||||||
| 01.7.1 | Group II | Colours at quantum satis | quantum satis | only flavoured unripened cheese | |||
| 01.7.1 | Group III | Colours with combined maximum limit | 150 | only flavoured unripened cheese | |||
| 01.7.1 | |||||||
| 01.7.1 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | |||
| 01.7.1 | |||||||
| 01.7.1 | E 234 | Nisin | 10 | only mascarpone | |||
| 01.7.1 | E 260 | Acetic acid | quantum satis | only mozzarella | |||
| 01.7.1 | |||||||
| 01.7.1 | E 267 | Buffered vinegar | quantum satis | only mozzarella | |||
| 01.7.1 | |||||||
| 01.7.1 | E 270 | Lactic acid | quantum satis | only mozzarella | |||
| 01.7.1 | E 330 | Citric acid | quantum satis | only mozzarella | |||
| 01.7.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | except mozzarella | ||
| 01.7.1 | E 460(ii) | Powdered cellulose | quantum satis | only grated and sliced mozzarella | |||
| 01.7.1 | E 575 | Glucono-delta-lactone | quantum satis | only mozzarella | |||
| 01.7.1 | E 575 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.7.1 | E 575 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 01.7.1 | E 575 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 01.7.2 | Ripened cheese | Ripened cheese | Ripened cheese | Ripened cheese | Ripened cheese | ||
| 01.7.2 | E 1105 | Lysozyme | quantum satis | ||||
| 01.7.2 | |||||||
| 01.7.2 | E 120 | Carminic acid, Carmine | 125 | (83) | only red marbled cheese and red pesto cheese | ||
| 01.7.2 | |||||||
| 01.7.2 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | only sage Derby cheese | |||
| 01.7.2 | |||||||
| 01.7.2 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese | |||
| 01.7.2 | |||||||
| 01.7.2 | E 153 | Vegetable carbon | quantum satis | only morbier cheese | |||
| 01.7.2 | E 160a | Carotenes | quantum satis | only ripened orange, yellow and broken-white cheese | |||
| 01.7.2 | |||||||
| 01.7.2 | E 160b(i) | Annatto bixin | 15 | (94) | only ripened orange, yellow and broken-white cheese and red and green pesto cheese | ||
| 01.7.2 | E 160b(ii) | Annatto norbixin | 15 | (94) | only ripened orange, yellow and broken-white cheese and red and green pesto cheese | ||
| 01.7.2 | E 160b(ii) | Annatto norbixin | 50 | only red Leicester cheese | |||
| 01.7.2 | E 160b(ii) | Annatto norbixin | 35 | only Mimolette cheese | |||
| 01.7.2 | |||||||
| 01.7.2 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only ripened orange, yellow and broken-white cheese and red pesto cheese | |||
| 01.7.2 | |||||||
| 01.7.2 | E 163 | Anthocyanins | quantum satis | only red marbled cheese | |||
| 01.7.2 | E 170 | Calcium carbonate | quantum satis | ||||
| 01.7.2 | |||||||
| 01.7.2 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods | ||
| 01.7.2 | E 200-202 | Sorbic acid – potassium sorbate | quantum satis | only ripened products surface treatment | |||
| 01.7.2 | |||||||
| 01.7.2 | E 234 | Nisin | 12,5 | (29) | |||
| 01.7.2 | |||||||
| 01.7.2 | E 235 | Natamycin | 1 mg/dm2 surface (not present at a depth of 5 mm) | only for the external treatment of uncut hard, semi-hard and semi-soft cheese | |||
| 01.7.2 | |||||||
| 01.7.2 | E 239 | Hexamethylene tetramine | 25 mg/kg residual amount, expressed as formaldehyde | only Provolone cheese | |||
| 01.7.2 | |||||||
| 01.7.2 | E 251-252 | Nitrates | 150 | (30) | only hard, semi-hard and semi-soft cheese Period of application: until 9 October 2026 | ||
| 01.7.2 | E 251–252 | Nitrates | 75 | (30) (XA) (XB) | only hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026 | ||
| 01.7.2 | E 251–252 | Nitrates | 110 | (30) (XA) (XB) | only traditional Swedish granular-eyed cheese from Gäsene ripened for a minimum of 11 months Period of application: until 9 October 2027 | ||
| 01.7.2 | E 251–252 | Nitrates | 110 | (30) (XA) (XB) | only traditional Swedish Cheddar cheese from Kvibille ripened for a minimum of 4 months Period of application: until 9 October 2027 | ||
| 01.7.2 | E 251–252 | Nitrates | 110 | (30) (XA) (XB) | only traditional Swedish granular-eyed cheese from Falköping ripened for a minimum of 12 months Period of application: until 9 October 2027 | ||
| 01.7.2 | |||||||
| 01.7.2 | E 280-283 | Propionic acid — propionates | quantum satis | surface treatment only | |||
| 01.7.2 | E 460 | Powdered cellulose | quantum satis | only sliced and grated ripened cheese | |||
| 01.7.2 | E 500(ii) | Sodium hydrogen carbonate | quantum satis | only sour milk cheese | |||
| 01.7.2 | E 504 | Magnesium carbonates | quantum satis | ||||
| 01.7.2 | E 509 | Calcium chloride | quantum satis | ||||
| 01.7.2 | |||||||
| 01.7.2 | E 551-559 | Silicon dioxide – silicates | 10 000 | (1) | only sliced or grated cheese hard and semi-hard cheese Period of application: until 31 January 2014 | ||
| 01.7.2 | E 551-553 | Silicon dioxide – silicates | 10 000 | (1) | only sliced or grated cheese hard and semi-hard cheese Period of application: from 1 February 2014 | ||
| 01.7.2 | |||||||
| 01.7.2 | E 575 | Glucono-delta-lactone | quantum satis | ||||
| 01.7.2 | E 575 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.7.2 | E 575 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 01.7.2 | E 575 | ————— | ————— | ————— | ————— | ————— | ————— |
| 01.7.2 | E 575 | ||||||
| 01.7.2 | E 575 | (29): This substance may be present naturally in certain cheeses as a result of fermentation processes | (29): This substance may be present naturally in certain cheeses as a result of fermentation processes | (29): This substance may be present naturally in certain cheeses as a result of fermentation processes | (29): This substance may be present naturally in certain cheeses as a result of fermentation processes | ||
| 01.7.2 | E 575 | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | ||
| 01.7.2 | E 575 | ||||||
| 01.7.2 | E 575 | (83): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (83): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (83): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (83): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 01.7.2 | E 575 | ||||||
| 01.7.2 | E 575 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 01.7.2 | E 575 | ||||||
| 01.7.2 | E 575 | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | ||
| 01.7.2 | E 575 | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | ||
| 01.7.2 | E 575 | ||||||
| 01.7.3 | Edible cheese rind | Edible cheese rind | Edible cheese rind | Edible cheese rind | Edible cheese rind | ||
| 01.7.3 | Group II | Colours at quantum satis | quantum satis | ||||
| 01.7.3 | |||||||
| 01.7.3 | Group III | Colours with combined maximum limit | quantum satis | Period of application: until 31 July 2014 | |||
| 01.7.3 | Group III | Colours with combined maximum limit | quantum satis | (67) | Period of application: from 1 August 2014 | ||
| 01.7.3 | |||||||
| 01.7.3 | E 104 | Quinoline Yellow | 10 | (62) | |||
| 01.7.3 | |||||||
| 01.7.3 | E 160d | Lycopene | 30 | ||||
| 01.7.3 | |||||||
| 01.7.3 | E 180 | Litholrubine BK | quantum satis | Period of application: until 31 July 2014 | |||
| 01.7.3 | E 180 | Litholrubine BK | quantum satis | (67) | Period of application: from 1 August 2014 | ||
| 01.7.3 | |||||||
| 01.7.3 | E 160b(i) | Annatto bixin | 20 | (94) | |||
| 01.7.3 | E 160b(ii) | Annatto norbixin | 20 | (94) | |||
| 01.7.3 | E 160b(ii) | ||||||
| 01.7.3 | E 160b(ii) | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 01.7.3 | E 160b(ii) | ||||||
| 01.7.3 | E 160b(ii) | (67): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (67): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (67): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (67): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | ||
| 01.7.3 | E 160b(ii) | ||||||
| 01.7.3 | E 160b(ii) | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 01.7.3 | E 160b(ii) | ||||||
| 01.7.4 | Whey cheese | Whey cheese | Whey cheese | Whey cheese | Whey cheese | ||
| 01.7.4 | Group II | Colours at quantum satis | quantum satis | ||||
| 01.7.4 | |||||||
| 01.7.4 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only cheese, pre-packed, sliced; layered cheese and cheese with added foods | ||
| 01.7.4 | |||||||
| 01.7.4 | E 251–252 | Nitrates | 150 | (30) | only cheese milk of hard, semi-hard and semi-soft cheese Period of application: until 9 October 2026 | ||
| 01.7.4 | |||||||
| 01.7.4 | E 251–252 | Nitrates | 75 | (30) (XA) (XB) | only cheese milk of hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026 | ||
| 01.7.4 | |||||||
| 01.7.4 | E 260 | Acetic acid | quantum satis | ||||
| 01.7.4 | |||||||
| 01.7.4 | E 267 | Buffered vinegar | quantum satis | ||||
| 01.7.4 | |||||||
| 01.7.4 | E 270 | Lactic acid | quantum satis | ||||
| 01.7.4 | E 330 | Citric acid | quantum satis | ||||
| 01.7.4 | E 460(ii) | Powdered cellulose | quantum satis | only grated and sliced cheese | |||
| 01.7.4 | E 575 | Glucono-delta-lactone | quantum satis | ||||
| 01.7.4 | E 575 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.7.4 | E 575 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. | ||
| 01.7.4 | E 575 | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | ||
| 01.7.4 | E 575 | ||||||
| 01.7.4 | E 575 | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | ||
| 01.7.4 | E 575 | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | ||
| 01.7.4 | E 575 | ||||||
| 01.7.5 | Processed cheese | Processed cheese | Processed cheese | Processed cheese | Processed cheese | ||
| 01.7.5 | Group I | Additives | |||||
| 01.7.5 | Group II | Colours at quantum satis | quantum satis | only flavoured processed cheese | |||
| 01.7.5 | E 100 | Curcumin | 100 | (33) | only flavoured processed cheese | ||
| 01.7.5 | E 102 | Tartrazine | 100 | (33) | only flavoured processed cheese | ||
| 01.7.5 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 01.7.5 | |||||||
| 01.7.5 | E 120 | Carminic acid, Carmine | 100 | (33) | only flavoured processed cheese Period of application: until 31 July 2014 | ||
| 01.7.5 | E 120 | Carminic acid, Carmine | 100 | (33) (66) | only flavoured processed cheese Period of application: from 1 August 2014 | ||
| 01.7.5 | |||||||
| 01.7.5 | E 122 | Azorubine, Carmoisine | 100 | (33) | only flavoured processed cheese | ||
| 01.7.5 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 01.7.5 | |||||||
| 01.7.5 | E 160e | Beta-apo-8′-carotenal (C 30) | 100 | (33) | only flavoured processed cheese | ||
| 01.7.5 | E 161b | Lutein | 100 | (33) | only flavoured processed cheese | ||
| 01.7.5 | E 160d | Lycopene | 5 | only flavoured processed cheese | |||
| 01.7.5 | E 160a | Carotenes | quantum satis | ||||
| 01.7.5 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | ||||
| 01.7.5 | |||||||
| 01.7.5 | E 160b(i) | Annatto bixin | 15 | (94) | |||
| 01.7.5 | E 160b(ii) | Annatto norbixin | 8 | (94) | |||
| 01.7.5 | |||||||
| 01.7.5 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | |||
| 01.7.5 | |||||||
| 01.7.5 | E 234 | Nisin | 12,5 | (29) | |||
| 01.7.5 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | |||
| 01.7.5 | E 427 | Cassia gum | 2 500 | ||||
| 01.7.5 | |||||||
| 01.7.5 | E 551-559 | Silicon dioxide – silicates | 10 000 | (1) | Period of application: until 31 January 2014 | ||
| 01.7.5 | E 551-553 | Silicon dioxide – silicates | 10 000 | (1) | Period of application: from 1 February 2014 | ||
| 01.7.5 | E 551-553 | ||||||
| 01.7.5 | E 551-553 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.7.5 | E 551-553 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 01.7.5 | E 551-553 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 01.7.5 | E 551-553 | (29): This substance may be present naturally in certain cheeses as a result of fermentation processes | (29): This substance may be present naturally in certain cheeses as a result of fermentation processes | (29): This substance may be present naturally in certain cheeses as a result of fermentation processes | (29): This substance may be present naturally in certain cheeses as a result of fermentation processes | ||
| 01.7.5 | E 551-553 | ||||||
| 01.7.5 | E 551-553 | (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b | (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b | (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b | (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b | ||
| 01.7.5 | E 551-553 | ||||||
| 01.7.5 | E 551-553 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | ||
| 01.7.5 | E 551-553 | ||||||
| 01.7.5 | E 551-553 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 01.7.5 | E 551-553 | ||||||
| 01.7.6 | Cheese products (excluding products falling in category 16) | Cheese products (excluding products falling in category 16) | Cheese products (excluding products falling in category 16) | Cheese products (excluding products falling in category 16) | Cheese products (excluding products falling in category 16) | ||
| 01.7.6 | Group I | Additives | |||||
| 01.7.6 | Group II | Colours at quantum satis | quantum satis | only flavoured unripened products | |||
| 01.7.6 | Group III | Colours with combined maximum limit | 100 | only flavoured unripened products | |||
| 01.7.6 | E 1105 | Lysozyme | quantum satis | only ripened products | |||
| 01.7.6 | E 120 | Carminic acid, Carmine | 125 | only red marbled products | |||
| 01.7.6 | E 160a | Carotenes | quantum satis | only ripened orange, yellow and broken-white products | |||
| 01.7.6 | |||||||
| 01.7.6 | E 160b(ii) | Annatto norbixin | 8 | only ripened orange, yellow and broken-white products | |||
| 01.7.6 | |||||||
| 01.7.6 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only ripened orange, yellow and broken-white products | |||
| 01.7.6 | E 163 | Anthocyanins | quantum satis | only red marbled products | |||
| 01.7.6 | E 170 | Calcium carbonate | quantum satis | only ripened products | |||
| 01.7.6 | |||||||
| 01.7.6 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only unripened products; ripened products, pre-packed, sliced; layered ripened products and ripened products with added foods | ||
| 01.7.6 | E 200-202 | Sorbic acid – potassium sorbate | quantum satis | only ripened products surface treatment | |||
| 01.7.6 | |||||||
| 01.7.6 | E 234 | Nisin | 12,5 | (29) | only ripened and processed products | ||
| 01.7.6 | |||||||
| 01.7.6 | E 235 | Natamycin | 1 mg/dm2 surface (not present at a depth of 5 mm) | only for the external treatment of uncut hard, semi-hard and semi-soft products | |||
| 01.7.6 | |||||||
| 01.7.6 | E 251–252 | Nitrates | 150 | (30) | only hard, semi-hard and semi-soft ripened products Period of application: until 9 October 2026 | ||
| 01.7.6 | E 251–252 | Nitrates | 75 | (30) (XA) (XB) | only hard, semi-hard and semi-soft ripened products Period of application: from 9 October 2026 | ||
| 01.7.6 | |||||||
| 01.7.6 | E 280-283 | Propionic acid — propionates | quantum satis | only ripened products surface treatment | |||
| 01.7.6 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only unripened products | ||
| 01.7.6 | |||||||
| 01.7.6 | E 460(ii) | Powdered cellulose | quantum satis | only grated and sliced ripened and unripened products; unripened soft spreadable cheese products | |||
| 01.7.6 | |||||||
| 01.7.6 | E 504 | Magnesium carbonates | quantum satis | only ripened products | |||
| 01.7.6 | E 509 | Calcium chloride | quantum satis | only ripened products | |||
| 01.7.6 | |||||||
| 01.7.6 | E 551-559 | Silicon dioxide, calcium silicate, magnesium silicate, talc | 10 000 | (1) | only sliced or grated hard and semi-hard products Period of application: until 31 January 2014 | ||
| 01.7.6 | E 551-553 | Silicon dioxide – silicates | 10 000 | (1) | only sliced or grated hard and semi-hard products Period of application: from 1 February 2014 | ||
| 01.7.6 | |||||||
| 01.7.6 | E 575 | Glucono-delta-lactone | quantum satis | only ripened products; unripened soft spreadable cheese products | |||
| 01.7.6 | E 575 | ||||||
| 01.7.6 | E 575 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.7.6 | E 575 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 01.7.6 | E 575 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 01.7.6 | E 575 | (29): This substance may be present naturally in certain products as a result of fermentation processes | (29): This substance may be present naturally in certain products as a result of fermentation processes | (29): This substance may be present naturally in certain products as a result of fermentation processes | (29): This substance may be present naturally in certain products as a result of fermentation processes | ||
| 01.7.6 | E 575 | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | ||
| 01.7.6 | E 575 | ||||||
| 01.7.6 | E 575 | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | ||
| 01.7.6 | E 575 | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | ||
| 01.7.6 | E 575 | ||||||
| 01.8 | Dairy analogues, including beverage whiteners | Dairy analogues, including beverage whiteners | Dairy analogues, including beverage whiteners | Dairy analogues, including beverage whiteners | Dairy analogues, including beverage whiteners | ||
| 01.8 | Group I | Additives | |||||
| 01.8 | Group II | Colours at quantum satis | quantum satis | ||||
| 01.8 | |||||||
| 01.8 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only analogues of cheese based on protein | ||
| 01.8 | E 200-202 | Sorbic acid – potassium sorbate | quantum satis | (1) (2) | only cheese analogues (surface treatment only) | ||
| 01.8 | |||||||
| 01.8 | E 251–252 | Nitrates | 150 | (30) | only dairy-based cheese analogue Period of application: until 9 October 2025 | ||
| 01.8 | E 251–252 | Nitrates | 75 | (30) (XA) (XB) | only dairy-based cheese analogue Period of application: from 9 October 2025 | ||
| 01.8 | |||||||
| 01.8 | E 280-283 | Propionic acid — propionates | quantum satis | only cheese analogues (surface treatment only) | |||
| 01.8 | |||||||
| 01.8 | E 334–337 and E 354 | Tartaric acid – tartrates | 240 | (1) (2) | |||
| 01.8 | |||||||
| 01.8 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only whipped cream analogues | ||
| 01.8 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only processed cheese analogues | ||
| 01.8 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 30 000 | (1) (4) | only beverage whiteners | ||
| 01.8 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 50 000 | (1) (4) | only beverage whiteners for vending machines | ||
| 01.8 | E 432-436 | Polysorbates | 5 000 | (1) | only milk and cream analogues | ||
| 01.8 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | only cream analogues | ||
| 01.8 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 20 000 | (1) | only beverage whiteners | ||
| 01.8 | E 475 | Polyglycerol esters of fatty acids | 5 000 | only milk and cream analogues | |||
| 01.8 | E 475 | Polyglycerol esters of fatty acids | 500 | only beverage whiteners | |||
| 01.8 | E 477 | Propane-1,2-diol esters of fatty acids | 1 000 | only beverage whiteners | |||
| 01.8 | E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | only milk and cream analogues | |||
| 01.8 | E 481-482 | Stearoyl-2-lactylates | 3 000 | (1) | only beverage whiteners | ||
| 01.8 | E 491-495 | Sorbitan esters | 5 000 | (1) | only milk and cream analogues; beverage whiteners | ||
| 01.8 | |||||||
| 01.8 | E 551-559 | Silicon dioxide – silicates | 10 000 | (1) | only sliced or grated cheese analogues and processed cheese analogue;beverage whiteners Period of application: Until 31 January 2014 | ||
| 01.8 | E 551-553 | Silicon dioxide – silicates | 10 000 | (1) | only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners Period of application: from 1 February 2014 | ||
| 01.8 | E 551-553 | ||||||
| 01.8 | E 551-553 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 01.8 | E 551-553 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 01.8 | E 551-553 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 01.8 | E 551-553 | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | (30): In the cheese milk or equivalent level if added after removal of whey and addition of water | ||
| 01.8 | E 551-553 | ||||||
| 01.8 | E 551-553 | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | ||
| 01.8 | E 551-553 | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XB): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | ||
| 01.9 | Edible caseinates | Edible caseinates | Edible caseinates | Edible caseinates | Edible caseinates | ||
| 01.9 | E 170 | Calcium carbonate | quantum satis | ||||
| 01.9 | E 331 | Sodium citrates | quantum satis | ||||
| 01.9 | E 332 | Potassium citrates | quantum satis | ||||
| 01.9 | E 333 | Calcium citrates | quantum satis | ||||
| 01.9 | E 380 | Triammonium citrate | quantum satis | ||||
| 01.9 | E 500 | Sodium carbonates | quantum satis | ||||
| 01.9 | E 501 | Potassium carbonates | quantum satis | ||||
| 01.9 | E 503 | Ammonium carbonates | quantum satis | ||||
| 01.9 | E 504 | Magnesium carbonates | quantum satis | ||||
| 01.9 | E 524 | Sodium hydroxide | quantum satis | ||||
| 01.9 | E 525 | Potassium hydroxide | quantum satis | ||||
| 01.9 | E 526 | Calcium hydroxide | quantum satis | ||||
| 01.9 | E 527 | Ammonium hydroxide | quantum satis | ||||
| 01.9 | E 528 | Magnesium hydroxide | quantum satis | ||||
| 01.10 | Milk-based drinks and similar products intended for young children [^E0043] | Milk-based drinks and similar products intended for young children [^E0043] | Milk-based drinks and similar products intended for young children [^E0043] | Milk-based drinks and similar products intended for young children [^E0043] | Milk-based drinks and similar products intended for young children [^E0043] | ||
| The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | |||
| Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | |||
| E 270 | Lactic acid | quantum satis | only L(+)-form | ||||
| E 304(i) | L-ascorbyl palmitate | 100 | (19) | ||||
| E 306 | Tocopherol-rich extract | 100 | (19) | ||||
| E 307 | Alpha-tocopherol | 100 | (19) | ||||
| E 308 | Gamma-tocopherol | 100 | (19) | ||||
| E 309 | Delta-tocopherol | 100 | (19) | ||||
| E 322 | Lecithins | 10 000 | (14) | ||||
| E 330 | Citric acid | quantum satis | |||||
| E 331 | Sodium citrates | 2 000 | (1) | ||||
| E 332 | Potassium citrates | quantum satis | (1) | ||||
| E 338 | Phosphoric acid | (1) (4) | |||||
| E 339 | Sodium phosphates | 1 000 | (1) (4) | ||||
| E 340 | Potassium phosphates | 1 000 | (1) (4) | ||||
| E 407 | Carrageenan | 300 | (X) | ||||
| E 410 | Locust bean gum | 10 000 | (X) | ||||
| E 412 | Guar gum | 10 000 | (X) | ||||
| E 414 | Gum arabic (acacia gum) | 10 000 | (X) | ||||
| E 415 | Xanthan gum | 10 000 | (X) | ||||
| E 440 | Pectins | 5 000 | (X) | ||||
| E 471 | Mono- and diglycerides of fatty acids | 4 000 | (14) | ||||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7 500 | (14) | only when sold as powder | |||
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 9 000 | (14) | only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids | |||
| E 473 | Sucrose esters of fatty acids | 120 | (14) | only in products containing hydrolysed proteins, peptides or amino acids | |||
| E 500 | Sodium carbonates | quantum satis | |||||
| E 501 | Potassium carbonates | quantum satis | |||||
| E 503 | Ammonium carbonates | quantum satis | |||||
| E 507 | Hydrochloric acid | quantum satis | only for pH adjustment | ||||
| E 524 | Sodium hydroxide | quantum satis | only for pH adjustment | ||||
| E 525 | Potassium hydroxide | quantum satis | only for pH adjustment | ||||
| E 1404 | Oxidized starch | 50 000 | |||||
| E 1410 | Monostarch phosphate | 50 000 | |||||
| E 1412 | Distarch phosphate | 50 000 | |||||
| E 1413 | Phosphated distarch phosphate | 50 000 | |||||
| E 1414 | Acetylated distarch phosphate | 50 000 | |||||
| E 1420 | Acetylated starch | 50 000 | |||||
| E 1422 | Acetylated distarch adipate | 50 000 | |||||
| E 1450 | Starch sodium octenyl succinate | 50 000 | |||||
| (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||||
| (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||||
| (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present in with the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present in with the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present in with the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present in with the other substances together in that foodstuff | ||||
| (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually or in combination | (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually or in combination | (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually or in combination | (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually or in combination | ||||
| (X): If more than one of the substances E 407, E 410, E 412, E 414, E 415 and E 440 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (X): If more than one of the substances E 407, E 410, E 412, E 414, E 415 and E 440 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (X): If more than one of the substances E 407, E 410, E 412, E 414, E 415 and E 440 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (X): If more than one of the substances E 407, E 410, E 412, E 414, E 415 and E 440 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | ||||
| ————— | ————— | ————— | ————— | ————— | ————— | ||
| 02 | Fats and oils and fat and oil emulsions | Fats and oils and fat and oil emulsions | Fats and oils and fat and oil emulsions | Fats and oils and fat and oil emulsions | Fats and oils and fat and oil emulsions | ||
| 02.1 | Fats and oils essentially free from water (excluding anhydrous milkfat) | Fats and oils essentially free from water (excluding anhydrous milkfat) | Fats and oils essentially free from water (excluding anhydrous milkfat) | Fats and oils essentially free from water (excluding anhydrous milkfat) | Fats and oils essentially free from water (excluding anhydrous milkfat) | ||
| 02.1 | E 100 | Curcumin | quantum satis | only fats | |||
| 02.1 | E 160a | Carotenes | quantum satis | only fats | |||
| 02.1 | |||||||
| 02.1 | E 160b(i) | Annatto bixin | 10 | only fats | |||
| 02.1 | |||||||
| 02.1 | E 270 | Lactic acid | quantum satis | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils | |||
| 02.1 | E 300 | Ascorbic acid | quantum satis | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils | |||
| 02.1 | |||||||
| 02.1 | E 304 | Fatty acid esters of ascorbic acid | quantum satis | except virgin oils and olive oils | |||
| 02.1 | E 306 | Tocopherol-rich extract | quantum satis | except virgin oils and olive oils | |||
| 02.1 | E 307 | Alpha-tocopherol | quantum satis | except virgin oils and olive oils | |||
| 02.1 | E 307 | Alpha-tocopherol | 200 | only refined olive oils, including olive pomace oil | |||
| 02.1 | E 308 | Gamma tocopherol | quantum satis | except virgin oils and olive oils | |||
| 02.1 | E 309 | Delta-tocopherol | quantum satis | except virgin oils and olive oils | |||
| 02.1 | |||||||
| 02.1 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (41) | only fats and oils for the professional manufacture of heat- treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat | ||
| 02.1 | |||||||
| 02.1 | E 321 | Butylated hydroxytoluene (BHT) | 100 | (41) | only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat | ||
| 02.1 | E 322 | Lecithins | 30 000 | except virgin oils and olive oils | |||
| 02.1 | E 330 | Citric acid | quantum satis | except virgin oils and olive oils | |||
| 02.1 | E 331 | Sodium citrates | quantum satis | except virgin oils and olive oils | |||
| 02.1 | E 332 | Potassium citrates | quantum satis | except virgin oils and olive oils | |||
| 02.1 | E 333 | Calcium citrates | quantum satis | except virgin oils and olive oils | |||
| 02.1 | E 392 | Extracts of rosemary | 30 | (41) (46) | only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products | ||
| 02.1 | E 392 | Extracts of rosemary | 50 | (41) (46) | only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil | ||
| 02.1 | E 471 | Mono- and diglycerides of fatty acids | 10 000 | except virgin oils and olive oils | |||
| 02.1 | |||||||
| 02.1 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | only for cooking and/or frying purposes or for the preparation of gravy, except virgin oils and olive oils | |||
| 02.1 | |||||||
| 02.1 | E 900 | Dimethyl polysiloxane | 10 | only oils and fats for frying | |||
| 02.1 | E 900 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 02.1 | E 900 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 02.1 | E 900 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 02.2 | Fat and oil emulsions mainly of type water-in-oil | Fat and oil emulsions mainly of type water-in-oil | Fat and oil emulsions mainly of type water-in-oil | Fat and oil emulsions mainly of type water-in-oil | Fat and oil emulsions mainly of type water-in-oil | ||
| 02.2.1 | Butter and concentrated butter and butter oil and anhydrous milkfat | Butter and concentrated butter and butter oil and anhydrous milkfat | Butter and concentrated butter and butter oil and anhydrous milkfat | Butter and concentrated butter and butter oil and anhydrous milkfat | Butter and concentrated butter and butter oil and anhydrous milkfat | ||
| 02.2.1 | E 160a | Carotenes | quantum satis | except butter from sheep and goats milk | |||
| 02.2.1 | E 500 | Sodium carbonates | quantum satis | only soured cream butter | |||
| 02.2.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only soured cream butter | ||
| 02.2.1 | E 338-452 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 02.2.1 | E 338-452 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 02.2.2 | Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions | Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions | Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions | Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions | Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions | ||
| 02.2.2 | Group I | Additives | |||||
| 02.2.2 | E 100 | Curcumin | quantum satis | excluding reduced fat butter | |||
| 02.2.2 | E 160a | Carotenes | quantum satis | ||||
| 02.2.2 | |||||||
| 02.2.2 | E 160b(i) | Annatto bixin | 10 | excluding reduced fat butter | |||
| 02.2.2 | |||||||
| 02.2.2 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only fat emulsions (excluding butter) with a fat content of 60 % or more | ||
| 02.2.2 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only fat emulsions with a fat content less than 60 % | ||
| 02.2.2 | |||||||
| 02.2.2 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (2) | only frying fat | ||
| 02.2.2 | |||||||
| 02.2.2 | E 321 | Butylated hydroxytoluene (BHT) | 100 | only frying fat | |||
| 02.2.2 | |||||||
| 02.2.2 | E 334–337 and E 354 | Tartaric acid – tartrates | 1 300 | (1) (2) | |||
| 02.2.2 | |||||||
| 02.2.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only spreadable fats | ||
| 02.2.2 | E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 100 | only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less | |||
| 02.2.2 | |||||||
| 02.2.2 | E 392 | Extracts of rosemary | 100 | (41) (46) | only spreadable fats with a fat content less than 80 % | ||
| 02.2.2 | |||||||
| 02.2.2 | E 405 | Propane-1, 2-diol alginate | 3 000 | ||||
| 02.2.2 | E 432-436 | Polysorbates | 10 000 | (1) | only fat emulsions for baking | ||
| 02.2.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | only fat emulsions for baking | ||
| 02.2.2 | E 475 | Polyglycerol esters of fatty acids | 5 000 | ||||
| 02.2.2 | |||||||
| 02.2.2 | E 476 | Polyglycerol polyricinoleate | 4000 | only spreadable fats as defined in Articles 75(1)(h) and 78(1)(f) and in Part VII and Appendix II of Annex VII to Regulation (EC) No 1308/2013 [^E0041], having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat; liquid vegetable oil emulsions for sale to the final consumer, having a fat content of 70 % or less | |||
| 02.2.2 | |||||||
| 02.2.2 | E 477 | Propane-1,2-diol esters of fatty acids | 10 000 | only fat emulsions for baking purposes | |||
| 02.2.2 | E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids | 5 000 | only fat emulsions for frying purposes | |||
| 02.2.2 | E 481-482 | Stearoyl-2-lactylates | 10 000 | (1) | |||
| 02.2.2 | E 491-495 | Sorbitan esters | 10 000 | (1) | |||
| 02.2.2 | |||||||
| 02.2.2 | E 551-559 | Silicon dioxide – silicates | 30 000 | (1) | only tin greasing products Period of application: until 31 January 2014 | ||
| 02.2.2 | E 551-553 | Silicon dioxide – silicates | 30 000 | (1) | only tin greasing products Period of application: from 1 February 2014 | ||
| 02.2.2 | |||||||
| 02.2.2 | E 900 | Dimethyl polysiloxane | 10 | only oils and fats for frying | |||
| 02.2.2 | E 959 | Neohesperidine DC | 5 | only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007 | |||
| 02.2.2 | E 959 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 02.2.2 | E 959 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 02.2.2 | E 959 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 02.2.2 | E 959 | ||||||
| 02.2.2 | E 959 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 02.2.2 | E 959 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 02.2.2 | E 959 | ||||||
| 02.3 | Vegetable oil pan spray | Vegetable oil pan spray | Vegetable oil pan spray | Vegetable oil pan spray | Vegetable oil pan spray | ||
| 02.3 | Group I | Additives | |||||
| 02.3 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 30 000 | (1) (4) | only water-based emulsion sprays for coating baking tins | ||
| 02.3 | E 392 | Extracts of rosemary | 50 | (41) (46) | only fats and oils for the professional manufacture of heat-treated foods | ||
| 02.3 | |||||||
| 02.3 | E 551-559 | Silicon dioxide – silicates | 30 000 | (1) | only tin greasing products Period of application: Until 31 January 2014 | ||
| 02.3 | E 551-553 | Silicon dioxide – silicates | 30 000 | (1) | only tin greasing products Period of application: from 1 February 2014 | ||
| 02.3 | |||||||
| 02.3 | E 943a | Butane | quantum satis | only vegetable oil pan spray (for professional use only) and water-based emulsion spray | |||
| 02.3 | E 943b | Isobutane | quantum satis | only vegetable oil pan spray (for professional use only) and water-based emulsion spray | |||
| 02.3 | E 944 | Propane | quantum satis | only vegetable oil pan spray (for professional use only) and water-based emulsion spray | |||
| 02.3 | E 944 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 02.3 | E 944 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 02.3 | E 944 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 02.3 | E 944 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 03 | Edible ices | Edible ices | Edible ices | Edible ices | Edible ices | ||
| 03 | Group I | Additives | |||||
| 03 | |||||||
| 03 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 03 | Group II | Colours at quantum satis | quantum satis | (75) | Period of application: from 1 August 2014 | ||
| 03 | |||||||
| 03 | Group III | Colours with combined maximum limit | 150 | (25) | |||
| 03 | Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | |||
| 03 | |||||||
| 03 | E 160b(ii) | Annatto norbixin | 20 | ||||
| 03 | |||||||
| 03 | E 160d | Lycopene | 40 | ||||
| 03 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |||
| 03 | E 405 | Propane-1, 2-diol alginate | 3 000 | only water-based edible ices | |||
| 03 | E 427 | Cassia gum | 2 500 | ||||
| 03 | E 432-436 | Polysorbates | 1 000 | (1) | |||
| 03 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 03 | |||||||
| 03 | E 476 | Polyglycerol polyricinoleate | 4 000 | except sorbets | |||
| 03 | |||||||
| 03 | E 477 | Propane-1,2-diol esters of fatty acids | 3 000 | ||||
| 03 | E 491-495 | Sorbitan esters | 500 | (1) | |||
| 03 | E 901 | Beeswax, white and yellow | quantum satis | only prepacked wafers containing ice cream | |||
| 03 | E 950 | Acesulfame K | 800 | only energy-reduced or with no added sugar | |||
| 03 | E 951 | Aspartame | 800 | only energy-reduced or with no added sugar | |||
| 03 | E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only energy-reduced or with no added sugar | ||
| 03 | E 955 | Sucralose | 320 | only energy-reduced or with no added sugar | |||
| 03 | E 957 | Thaumatin | 50 | only energy-reduced or with no added sugar | |||
| 03 | E 959 | Neohesperidine DC | 50 | only energy-reduced or with no added sugar | |||
| 03 | |||||||
| 03 | E 960a – 960d | Steviol glycosides | 200 | (1) (60) | only energy-reduced products or with no added sugar | ||
| 03 | |||||||
| 03 | E 961 | Neotame | 26 | only energy-reduced or with no added sugar | |||
| 03 | E 962 | Salt of aspartame-acesulfame | 800 | (11)b (49) (50) | only energy-reduced or with no added sugar | ||
| 03 | |||||||
| 03 | E 964 | Polyglycitol syrup | 200 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 03 | |||||||
| 03 | E 969 | Advantame | 10 | only energy-reduced or with no added sugar | |||
| 03 | E 969 | ||||||
| 03 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 03 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 03 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 03 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 03 | E 969 | ||||||
| 03 | E 969 | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | ||
| 03 | E 969 | ||||||
| 03 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 03 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 03 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 03 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 03 | E 969 | ||||||
| 03 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 03 | E 969 | ||||||
| 03 | E 969 | (75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 03 | E 969 | ||||||
| 04 | Fruit and vegetables | Fruit and vegetables | Fruit and vegetables | Fruit and vegetables | Fruit and vegetables | ||
| 04.1 | Unprocessed fruit and vegetables | Unprocessed fruit and vegetables | Unprocessed fruit and vegetables | Unprocessed fruit and vegetables | Unprocessed fruit and vegetables | ||
| 04.1.1 | Entire fresh fruit and vegetables | Entire fresh fruit and vegetables | Entire fresh fruit and vegetables | Entire fresh fruit and vegetables | Entire fresh fruit and vegetables | ||
| 04.1.1 | |||||||
| 04.1.1 | E 172 | Iron oxides and hydroxides | 6 | only as a contrast enhancer for marking citrus fruit, melons and pomegranates in order to: — repeat all or some of the mandatory information particulars required by the Union legislation and/or national law, — and/or — provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode Period of application: From 24 June 2013. | |||
| 04.1.1 | |||||||
| 04.1.1 | E 200-202 | Sorbic acid – potassium sorbate | 20 | only surface treatment of unpeeled fresh citrus fruit | |||
| 04.1.1 | |||||||
| 04.1.1 | E 220-228 | Sulphur dioxide — sulphites | 10 | (3) | only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum) | ||
| 04.1.1 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only vacuum-packed sweetcorn | ||
| 04.1.1 | E 445 | Glycerol esters of wood rosins | 50 | only surface treatment of citrus fruit | |||
| 04.1.1 | |||||||
| 04.1.1 | E 464 | Hydroxypropyl methyl cellulose | 10 | only for citrus fruit, melons and pomegranates in order to: — repeat all or some of the mandatory information particulars required by the Union legislation and/or national law, — and/or — provide on a voluntary basis brand name, production method, PLU-code, QR-code and/or barcode Period of application: From 24 June 2013. | |||
| 04.1.1 | |||||||
| 04.1.1 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | only for the surface treatment of citrus fruit, melons, pineapples, bananas, papayas, mangoes, avocados, pomegranates, passion fruit, kiwis and cassavas | |||
| 04.1.1 | |||||||
| 04.1.1 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | quantum satis | (1) | only fresh fruits, surface treatment | ||
| 04.1.1 | |||||||
| 04.1.1 | E 901 | Beeswax, white and yellow | quantum satis | only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, bananas, mangoes, avocados and pomegranates and as glazing agent on nuts Period of application as regards bananas, mangoes, avocados and pomegranates: From 25 December 2012 | |||
| 04.1.1 | |||||||
| 04.1.1 | E 902 | Candelilla wax | quantum satis | only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts | |||
| 04.1.1 | |||||||
| 04.1.1 | E 903 | Carnauba wax | 200 | only for the surface treatment of citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados, papayas and cassavas and, as glazing agent, on nuts | |||
| 04.1.1 | |||||||
| 04.1.1 | E 904 | Shellac | quantum satis | only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts Period of application as regards pomegranates, mangoes, avocados and papayas: From 25 December 2012. | |||
| 04.1.1 | E 905 | Microcrystalline wax | quantum satis | only for the surface treatment of fruit: melons, papayas, mangoes, avocados and pineapples Period of application pineapples: From 25 December 2012 | |||
| 04.1.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.1.1 | |||||||
| 04.1.1 | E 914 | Oxidised polyethylene wax | quantum satis | only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple | |||
| 04.1.1 | E 914 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 04.1.1 | E 914 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 04.1.2 | Peeled, cut and shredded fruit and vegetables | Peeled, cut and shredded fruit and vegetables | Peeled, cut and shredded fruit and vegetables | Peeled, cut and shredded fruit and vegetables | Peeled, cut and shredded fruit and vegetables | ||
| 04.1.2 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only peeled potatoes | ||
| 04.1.2 | E 220-228 | Sulphur dioxide — sulphites | 300 | (3) | only onion, garlic and shallot pulp | ||
| 04.1.2 | E 220-228 | Sulphur dioxide — sulphites | 800 | (3) | only horseradish pulp | ||
| 04.1.2 | E 296 | Malic acid | quantum satis | only prepacked unprocessed and peeled potatoes only | |||
| 04.1.2 | |||||||
| 04.1.2 | E 300 | Ascorbic acid | quantum satis | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, prepacked unprocessed and peeled potatoes and prepacked white vegetables intended for further processing, including heat treatment, prior to consumption | |||
| 04.1.2 | |||||||
| 04.1.2 | E 301 | Sodium ascorbate | quantum satis | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| 04.1.2 | E 302 | Calcium ascorbate | quantum satis | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| 04.1.2 | |||||||
| 04.1.2 | E 330 | Citric acid | quantum satis | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, prepacked unprocessed and peeled potatoes and prepacked white vegetables intended for further processing, including heat treatment, prior to consumption | |||
| 04.1.2 | |||||||
| 04.1.2 | E 331 | Sodium citrates | quantum satis | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| 04.1.2 | E 332 | Potassium citrates | quantum satis | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| 04.1.2 | E 333 | Calcium citrates | quantum satis | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| 04.1.2 | |||||||
| 04.1.2 | E 401 | Sodium alginate | 2 400 | (82) | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer | ||
| 04.1.2 | |||||||
| 04.1.2 | E 501 | Potassium carbonate | quantum satis | only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes | |||
| 04.1.2 | E 501 | ||||||
| 04.1.2 | E 501 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 04.1.2 | E 501 | ||||||
| 04.1.2 | E 501 | (82): May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food. | (82): May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food. | (82): May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food. | (82): May only be used in combination with E 302 as glazing agents and with a maximum level of 800 mg/kg of E 302 in the final food. | ||
| 04.1.2 | E 501 | ||||||
| 04.1.3 | Frozen fruit and vegetables | Frozen fruit and vegetables | Frozen fruit and vegetables | Frozen fruit and vegetables | Frozen fruit and vegetables | ||
| 04.1.3 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables including mushrooms and white pulses | ||
| 04.1.3 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only frozen and deep-frozen potatoes | ||
| 04.1.3 | E 300 | Ascorbic acid | quantum satis | ||||
| 04.1.3 | E 301 | Sodium ascorbate | quantum satis | ||||
| 04.1.3 | E 302 | Calcium ascorbate | quantum satis | ||||
| 04.1.3 | E 330 | Citric acid | quantum satis | ||||
| 04.1.3 | E 331 | Sodium citrates | quantum satis | ||||
| 04.1.3 | E 332 | Potassium citrates | quantum satis | ||||
| 04.1.3 | E 333 | Calcium citrates | quantum satis | ||||
| 04.1.3 | E 333 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 04.2 | Processed fruit and vegetables | Processed fruit and vegetables | Processed fruit and vegetables | Processed fruit and vegetables | Processed fruit and vegetables | ||
| 04.2.1 | Dried fruit and vegetables | Dried fruit and vegetables | Dried fruit and vegetables | Dried fruit and vegetables | Dried fruit and vegetables | ||
| 04.2.1 | Group I | Additives | E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion | ||||
| 04.2.1 | E 101 | Riboflavins | quantum satis | only preserves of red fruit | |||
| 04.2.1 | E 120 | Carminic acid, Carmine | 200 | (34) | only preserves of red fruit | ||
| 04.2.1 | E 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruit | ||
| 04.2.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.1 | |||||||
| 04.2.1 | E 129 | Allura Red AG | 200 | (34) | only preserves of red fruit | ||
| 04.2.1 | E 131 | Patent Blue V | 200 | (34) | only preserves of red fruit | ||
| 04.2.1 | E 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruit | ||
| 04.2.1 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | only preserves of red fruit | |||
| 04.2.1 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only preserves of red fruit | |||
| 04.2.1 | E 150a-d | Caramels | quantum satis | only preserves of red fruit | |||
| 04.2.1 | E 160a | Carotenes | quantum satis | only preserves of red fruit | |||
| 04.2.1 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only preserves of red fruit | |||
| 04.2.1 | E 162 | Beetroot Red, betanin | quantum satis | only preserves of red fruit | |||
| 04.2.1 | E 163 | Anthocyanins | quantum satis | only preserves of red fruit | |||
| 04.2.1 | |||||||
| 04.2.1 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only dried fruit | ||
| 04.2.1 | |||||||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only dried coconut | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables, processed, including pulses | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only dried mushrooms | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 150 | (3) | only dried ginger | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only dried tomatoes | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 400 | (3) | only white vegetables, dried | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 600 | (3) | only dried apples and pears | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 1 000 | (3) | only dried bananas | ||
| 04.2.1 | E 220-228 | Sulphur dioxide — sulphites | 2 000 | (3) | only dried apricots, peaches, grapes, prunes, and figs | ||
| 04.2.1 | E 907 | Hydrogenated poly-1-decene | 2 000 | only dried fruit as glazing agent | |||
| 04.2.1 | E 907 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 04.2.1 | E 907 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 04.2.1 | E 907 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 04.2.1 | E 907 | ||||||
| 04.2.1 | E 907 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | ||
| 04.2.1 | E 907 | ||||||
| 04.2.2 | Fruit and vegetables in vinegar, oil, or brine | Fruit and vegetables in vinegar, oil, or brine | Fruit and vegetables in vinegar, oil, or brine | Fruit and vegetables in vinegar, oil, or brine | Fruit and vegetables in vinegar, oil, or brine | ||
| 04.2.2 | Group I | Additives | |||||
| 04.2.2 | E 101 | Riboflavins | quantum satis | only preserves of red fruit | |||
| 04.2.2 | E 120 | Carminic acid, Carmine | 200 | (34) | only preserves of red fruit | ||
| 04.2.2 | E 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruit | ||
| 04.2.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.2 | |||||||
| 04.2.2 | E 129 | Allura Red AG | 200 | (34) | only preserves of red fruit | ||
| 04.2.2 | E 131 | Patent Blue V | 200 | (34) | only preserves of red fruit | ||
| 04.2.2 | E 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruit | ||
| 04.2.2 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | only preserves of red fruit | |||
| 04.2.2 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only preserves of red fruit | |||
| 04.2.2 | E 150a-d | Caramels | quantum satis | only preserves of red fruit | |||
| 04.2.2 | E 160a | Carotenes | quantum satis | only preserves of red fruit | |||
| 04.2.2 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only preserves of red fruit | |||
| 04.2.2 | E 162 | Beetroot Red, betanin | quantum satis | only preserves of red fruit | |||
| 04.2.2 | E 163 | Anthocyanins | quantum satis | only preserves of red fruit | |||
| 04.2.2 | E 101 | Riboflavins | quantum satis | only vegetables (excluding olives) | |||
| 04.2.2 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | only vegetables (excluding olives) | |||
| 04.2.2 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only vegetables (excluding olives) | |||
| 04.2.2 | E 150a-d | Caramels | quantum satis | only vegetables (excluding olives) | |||
| 04.2.2 | E 160a | Carotenes | quantum satis | only vegetables (excluding olives) | |||
| 04.2.2 | E 162 | Beetroot Red, betanin | quantum satis | only vegetables (excluding olives) | |||
| 04.2.2 | E 163 | Anthocyanins | quantum satis | only vegetables (excluding olives) | |||
| 04.2.2 | |||||||
| 04.2.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 2 000 | (1) (2) | only vegetables (excluding olives) | ||
| 04.2.2 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only olives and olive-based preparations | ||
| 04.2.2 | |||||||
| 04.2.2 | E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only olives and olive-based preparations | ||
| 04.2.2 | |||||||
| 04.2.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only olives and olive-based preparations | ||
| 04.2.2 | |||||||
| 04.2.2 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | except olives and golden peppers in brine | ||
| 04.2.2 | E 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only golden peppers in brine | ||
| 04.2.2 | E 579 | Ferrous gluconate | 150 | (56) | only olives darkened by oxidation | ||
| 04.2.2 | |||||||
| 04.2.2 | E 585 | Ferrous lactate | 150 | (56) | only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation | ||
| 04.2.2 | |||||||
| 04.2.2 | E 950 | Acesulfame K | 200 | only sweet-sour preserves of fruit and vegetables | |||
| 04.2.2 | E 951 | Aspartame | 300 | only sweet-sour preserves of fruit and vegetables | |||
| 04.2.2 | E 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only sweet-sour preserves of fruit and vegetables | ||
| 04.2.2 | E 955 | Sucralose | 180 | only sweet-sour preserves of fruit and vegetables | |||
| 04.2.2 | E 959 | Neohesperidine DC | 100 | only sweet-sour preserves of fruit and vegetables | |||
| 04.2.2 | |||||||
| 04.2.2 | E 960a – 960d | Steviol glycosides | 100 | (1) (60) | only sweet-sour preserves of fruit and vegetables | ||
| 04.2.2 | |||||||
| 04.2.2 | E 961 | Neotame | 10 | only sweet-sour preserves of fruit and vegetables | |||
| 04.2.2 | E 962 | Salt of aspartame-acesulfame | 200 | (11)a (49) (50) | only sweet-sour preserves of fruit and vegetables | ||
| 04.2.2 | |||||||
| 04.2.2 | E 969 | Advantame | 3 | only sweet-sour preserves of fruit and vegetables | |||
| 04.2.2 | E 969 | ||||||
| 04.2.2 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 04.2.2 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 04.2.2 | E 969 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 04.2.2 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 04.2.2 | E 969 | ||||||
| 04.2.2 | E 969 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | ||
| 04.2.2 | E 969 | ||||||
| 04.2.2 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 04.2.2 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 04.2.2 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 04.2.2 | E 969 | (56): Expressed as Fe | (56): Expressed as Fe | (56): Expressed as Fe | (56): Expressed as Fe | ||
| 04.2.2 | E 969 | ||||||
| 04.2.2 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 04.2.2 | E 969 | ||||||
| 04.2.3 | Canned or bottled fruit and vegetables | Canned or bottled fruit and vegetables | Canned or bottled fruit and vegetables | Canned or bottled fruit and vegetables | Canned or bottled fruit and vegetables | ||
| 04.2.3 | E 101 | Riboflavins | quantum satis | only preserves of red fruit | |||
| 04.2.3 | E 120 | Carminic acid, Carmine | 200 | (34) | only preserves of red fruit | ||
| 04.2.3 | E 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruit | ||
| 04.2.3 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.3 | |||||||
| 04.2.3 | E 129 | Allura Red AG | 200 | (34) | only preserves of red fruit | ||
| 04.2.3 | E 131 | Patent Blue V | 200 | (34) | only preserves of red fruit | ||
| 04.2.3 | E 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruit | ||
| 04.2.3 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | only preserves of red fruit | |||
| 04.2.3 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only preserves of red fruit | |||
| 04.2.3 | E 150a-d | Caramels | quantum satis | only preserves of red fruit | |||
| 04.2.3 | E 160a | Carotenes | quantum satis | only preserves of red fruit | |||
| 04.2.3 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only preserves of red fruit | |||
| 04.2.3 | E 162 | Beetroot Red, betanin | quantum satis | only vegetables (excluding olives) | |||
| 04.2.3 | E 163 | Anthocyanins | quantum satis | only preserves of red fruit | |||
| 04.2.3 | E 102 | Tartrazine | 100 | only processed mushy and garden peas (canned) | |||
| 04.2.3 | E 133 | Brilliant Blue FCF | 20 | only processed mushy and garden peas (canned) | |||
| 04.2.3 | E 142 | Green S | 10 | only processed mushy and garden peas (canned) | |||
| 04.2.3 | E 127 | Erythrosine | 200 | only cocktail cherries and candied cherries | |||
| 04.2.3 | E 127 | Erythrosine | 150 | only bigareaux cherries in syrup and in cocktails | |||
| 04.2.3 | |||||||
| 04.2.3 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only white vegetables, including pulses and processed mushrooms | ||
| 04.2.3 | |||||||
| 04.2.3 | E 220-228 | Sulphur dioxide — sulphites | 250 | (3) | only bottled, sliced lemon | ||
| 04.2.3 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only bottled whiteheart cherries; vacuum-packed sweetcorn | ||
| 04.2.3 | E 260 | Acetic acid | quantum satis | ||||
| 04.2.3 | |||||||
| 04.2.3 | E 261 | Potassium acetates | quantum satis | Period of application: From 6 February 2013 | |||
| 04.2.3 | |||||||
| 04.2.3 | E 262 | Sodium acetates | quantum satis | ||||
| 04.2.3 | E 263 | Calcium acetate | quantum satis | ||||
| 04.2.3 | |||||||
| 04.2.3 | E 267 | Buffered vinegar | quantum satis | ||||
| 04.2.3 | |||||||
| 04.2.3 | E 270 | Lactic acid | quantum satis | ||||
| 04.2.3 | E 296 | Malic acid | quantum satis | ||||
| 04.2.3 | E 300 | Ascorbic acid | quantum satis | ||||
| 04.2.3 | E 301 | Sodium ascorbate | quantum satis | ||||
| 04.2.3 | E 302 | Calcium ascorbate | quantum satis | ||||
| 04.2.3 | E 325 | Sodium lactate | quantum satis | ||||
| 04.2.3 | E 326 | Potassium lactate | quantum satis | ||||
| 04.2.3 | E 327 | Calcium lactate | quantum satis | ||||
| 04.2.3 | E 330 | Citric acid | quantum satis | ||||
| 04.2.3 | E 331 | Sodium citrates | quantum satis | ||||
| 04.2.3 | E 332 | Potassium citrates | quantum satis | ||||
| 04.2.3 | E 333 | Calcium citrates | quantum satis | ||||
| 04.2.3 | |||||||
| 04.2.3 | E 334 | Tartaric acid (L(+)-) | quantum satis | 9 000 | (98) | ||
| 04.2.3 | E 335 | Sodium tartrates | quantum satis | 9 000 | (51) (98) | ||
| 04.2.3 | E 336 | Potassium tartrates | quantum satis | 9 000 | (51) (98) | ||
| 04.2.3 | E 337 | Sodium potassium tartrate | quantum satis | 9 000 | (51) (98) | ||
| 04.2.3 | |||||||
| 04.2.3 | E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 250 | only pulses, legumes, mushrooms and artichokes | |||
| 04.2.3 | E 410 | Locust bean gum | quantum satis | only chestnuts in liquid | |||
| 04.2.3 | E 412 | Guar gum | quantum satis | only chestnuts in liquid | |||
| 04.2.3 | E 415 | Xanthan gum | quantum satis | only chestnuts in liquid | |||
| 04.2.3 | E 509 | Calcium chloride | quantum satis | ||||
| 04.2.3 | E 512 | Stannous chloride | 25 | (55) | only white asparagus | ||
| 04.2.3 | E 575 | Glucono-delta-lactone | quantum satis | ||||
| 04.2.3 | E 579 | Ferrous gluconate | 150 | (56) | only olives darkened by oxidation | ||
| 04.2.3 | |||||||
| 04.2.3 | E 585 | Ferrous lactate | 150 | (56) | only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation | ||
| 04.2.3 | |||||||
| 04.2.3 | E 900 | Dimethyl polysiloxane | 10 | ||||
| 04.2.3 | E 950 | Acesulfame K | 350 | only fruit energy-reduced or with no added sugar | |||
| 04.2.3 | E 951 | Aspartame | 1 000 | only fruit energy-reduced or with no added sugar | |||
| 04.2.3 | E 952 | Cyclamic acid and its Na and Ca salts | 1 000 | (51) | only fruit energy-reduced or with no added sugar | ||
| 04.2.3 | E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only fruit energy-reduced or with no added sugar | ||
| 04.2.3 | E 955 | Sucralose | 400 | only fruit energy-reduced or with no added sugar | |||
| 04.2.3 | E 959 | Neohesperidine DC | 50 | only fruit energy-reduced or with no added sugar | |||
| 04.2.3 | E 961 | Neotame | 32 | only fruit energy-reduced or with no added sugar | |||
| 04.2.3 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only fruit energy-reduced or with no added sugar | ||
| 04.2.3 | |||||||
| 04.2.3 | E 969 | Advantame | 10 | only fruit energy-reduced or with no added sugar | |||
| 04.2.3 | E 969 | ||||||
| 04.2.3 | E 969 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 04.2.3 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 04.2.3 | E 969 | ||||||
| 04.2.3 | E 969 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | ||
| 04.2.3 | E 969 | ||||||
| 04.2.3 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 04.2.3 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 04.2.3 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 04.2.3 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 04.2.3 | E 969 | (55): Expressed as Sn | (55): Expressed as Sn | (55): Expressed as Sn | (55): Expressed as Sn | ||
| 04.2.3 | E 969 | (56): Expressed as Fe | (56): Expressed as Fe | (56): Expressed as Fe | (56): Expressed as Fe | ||
| 04.2.3 | E 969 | ||||||
| 04.2.3 | E 969 | (98): Maximum individually or for the combination of E 334–337 | (98): Maximum individually or for the combination of E 334–337 | (98): Maximum individually or for the combination of E 334–337 | (98): Maximum individually or for the combination of E 334–337 | ||
| 04.2.3 | E 969 | ||||||
| 04.2.4 | Fruit and vegetable preparations, excluding products covered by 5.4 | Fruit and vegetable preparations, excluding products covered by 5.4 | Fruit and vegetable preparations, excluding products covered by 5.4 | Fruit and vegetable preparations, excluding products covered by 5.4 | Fruit and vegetable preparations, excluding products covered by 5.4 | ||
| 04.2.4.1 | Fruit and vegetable preparations excluding compote | Fruit and vegetable preparations excluding compote | Fruit and vegetable preparations excluding compote | Fruit and vegetable preparations excluding compote | Fruit and vegetable preparations excluding compote | ||
| 04.2.4.1 | Group I | Additives | |||||
| 04.2.4.1 | Group II | Colours at quantum satis | quantum satis | only mostarda di frutta | |||
| 04.2.4.1 | Group III | Colours with combined maximum limit | 200 | only mostarda di frutta | |||
| 04.2.4.1 | Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar, with the exception of those intended for the manufacture of fruit-juice based drinks | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 100 | Curcumin | 50 | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 101 | Riboflavins | quantum satis | only preserves of red fruit | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 101 | Riboflavins | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 104 | Quinoline Yellow | 30 | (61) | Only mostarda di frutta | ||
| 04.2.4.1 | E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | Only mostarda di frutta | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 120 | Carminic acid, Carmine | 100 | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 120 | Carminic acid, Carmine | 200 | (34) | only preserves of red fruit | ||
| 04.2.4.1 | E 122 | Azorubine, Carmoisine | 200 | (34) | only preserves of red fruit | ||
| 04.2.4.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 124 | Ponceau 4R, Cochineal Red A | 20 | (61) | Only mostarda di frutta | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 129 | Allura Red AG | 200 | (34) | only preserves of red fruit | ||
| 04.2.4.1 | E 131 | Patent Blue V | 200 | (34) | only preserves of red fruit | ||
| 04.2.4.1 | E 133 | Brilliant Blue FCF | 200 | (34) | only preserves of red fruit | ||
| 04.2.4.1 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | only preserves of red fruit | |||
| 04.2.4.1 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only preserves of red fruit | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | E 150a | Plain caramels | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 150a-d | Caramels | quantum satis | only preserves of red fruit | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 153 | Vegetable carbon | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 160a | Carotenes | quantum satis | only preserves of red fruit | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 160a | Carotenes | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only preserves of red fruit | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | E 160e | Beta-apo-8’-carotenal (C 30) | 100 | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 162 | Beetroot Red, betanin | quantum satis | only vegetables (excluding olives) | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 162 | Beetroot Red, betanin | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 163 | Anthocyanins | quantum satis | only preserves of red fruit | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 163 | Anthocyanins | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 172 | Iron oxides and hydroxides | quantum satis | Only seaweed based fish roe analogues | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only fruit and vegetable preparations including seaweed-based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only seaweed preparations, olives and olive-based preparations | ||
| 04.2.4.1 | E 210-213 | Benzoic acid — benzoates | 2 000 | (1) (2) | only cooked red beet | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only olive-based preparations | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only processed white vegetables and mushrooms | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 334–337 and E 354 | Tartaric acid – tartrates | 3 000 | (1) (2) | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only rehydrated dried fruit and lychees, mostarda di frutta | ||
| 04.2.4.1 | E 220-228 | Sulphur dioxide — sulphites | 300 | (3) | only onion, garlic and shallot pulp | ||
| 04.2.4.1 | E 220-228 | Sulphur dioxide — sulphites | 800 | (3) | only horseradish pulp | ||
| 04.2.4.1 | E 220-228 | Sulphur dioxide — sulphites | 800 | (3) | only jellying fruit extract, liquid pectin for sale to the final consumer | ||
| 04.2.4.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 800 | (1) (4) | only fruit preparations | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 338 - 452 | Phosphoric acid – phosphates – di-, tri- and polyphosphates | 1 000 | (1) (4) | Only seaweed based fish roe analogues | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 4 000 | (1) (4) | only glazings for vegetable products | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 392 | Extracts of rosemary | 200 | (46) | Only seaweed based fish roe analogues | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 405 | Propane-1, 2-diol alginate | 5 000 | ||||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 432-436 | Polysorbates | 500 | (1) | only coconut milk Period of application: From 23 July 2012 | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 481-482 | Stearoyl-2-lactylates | 2 000 | (1) | only mostarda di frutta | ||
| 04.2.4.1 | E 950 | Acesulfame K | 350 | only energy-reduced | |||
| 04.2.4.1 | E 951 | Aspartame | 1 000 | only energy-reduced | |||
| 04.2.4.1 | E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 954 | Saccharin and its Na, K and Ca salts | 50 | (52) | Only seaweed based fish roe analogues | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only energy-reduced | ||
| 04.2.4.1 | E 955 | Sucralose | 400 | only energy-reduced | |||
| 04.2.4.1 | E 959 | Neohesperidine DC | 50 | only energy-reduced | |||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 960a – 960d | Steviol glycosides | 200 | (1) (60) | only energy-reduced | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 961 | Neotame | 32 | only energy-reduced | |||
| 04.2.4.1 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only energy-reduced | ||
| 04.2.4.1 | |||||||
| 04.2.4.1 | E 969 | Advantame | 10 | only energy-reduced | |||
| 04.2.4.1 | E 969 | ||||||
| 04.2.4.1 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 04.2.4.1 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 04.2.4.1 | E 969 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 04.2.4.1 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 04.2.4.1 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 04.2.4.1 | E 969 | ||||||
| 04.2.4.1 | E 969 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133 | ||
| 04.2.4.1 | E 969 | ||||||
| 04.2.4.1 | E 969 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 04.2.4.1 | E 969 | ||||||
| 04.2.4.1 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 04.2.4.1 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 04.2.4.1 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 04.2.4.1 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 04.2.4.1 | E 969 | ||||||
| 04.2.4.1 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 04.2.4.1 | E 969 | ||||||
| 04.2.4.1 | E 969 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 04.2.4.1 | E 969 | ||||||
| 04.2.4.2 | Compote, excluding products covered by category 16 | Compote, excluding products covered by category 16 | Compote, excluding products covered by category 16 | Compote, excluding products covered by category 16 | Compote, excluding products covered by category 16 | ||
| 04.2.4.2 | E 300 | Ascorbic acid | quantum satis | ||||
| 04.2.4.2 | E 301 | Sodium ascorbate | quantum satis | ||||
| 04.2.4.2 | E 302 | Calcium ascorbate | quantum satis | ||||
| 04.2.4.2 | E 330 | Citric acid | quantum satis | ||||
| 04.2.4.2 | E 331 | Sodium citrates | quantum satis | ||||
| 04.2.4.2 | E 332 | Potassium citrates | quantum satis | ||||
| 04.2.4.2 | E 333 | Calcium citrates | quantum satis | ||||
| 04.2.4.2 | E 440 | Pectins | quantum satis | only fruit compote other than apple | |||
| 04.2.4.2 | E 509 | Calcium chloride | quantum satis | only fruit compote other than apple | |||
| 04.2.5 | Jam, jellies and marmalades and similar products | Jam, jellies and marmalades and similar products | Jam, jellies and marmalades and similar products | Jam, jellies and marmalades and similar products | Jam, jellies and marmalades and similar products | ||
| 04.2.5.1 | Extra jam and extra jelly as defined by Directive 2001/113/EC | Extra jam and extra jelly as defined by Directive 2001/113/EC | Extra jam and extra jelly as defined by Directive 2001/113/EC | Extra jam and extra jelly as defined by Directive 2001/113/EC | Extra jam and extra jelly as defined by Directive 2001/113/EC | ||
| 04.2.5.1 | Group IV | Polyols | quantum satis | only energy-reduced jams, jellies, marmalades or with no added sugar | |||
| 04.2.5.1 | |||||||
| 04.2.5.1 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, mermeladas | ||
| 04.2.5.1 | |||||||
| 04.2.5.1 | E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, mermeladas | ||
| 04.2.5.1 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only jams, jellies and mermelades made with sulphited fruit | ||
| 04.2.5.1 | E 270 | Lactic acid | quantum satis | ||||
| 04.2.5.1 | E 296 | Malic acid | quantum satis | ||||
| 04.2.5.1 | E 300 | Ascorbic acid | quantum satis | ||||
| 04.2.5.1 | E 327 | Calcium lactate | quantum satis | ||||
| 04.2.5.1 | E 330 | Citric acid | quantum satis | ||||
| 04.2.5.1 | E 331 | Sodium citrates | quantum satis | ||||
| 04.2.5.1 | E 333 | Calcium citrates | quantum satis | ||||
| 04.2.5.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.5.1 | |||||||
| 04.2.5.1 | E 350 | Sodium malates | quantum satis | ||||
| 04.2.5.1 | E 440 | Pectins | quantum satis | ||||
| 04.2.5.1 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 04.2.5.1 | E 950 | Acesulfame K | 1 000 | only energy-reduced jams jellies and marmalades | |||
| 04.2.5.1 | E 951 | Aspartame | 1 000 | only energy-reduced jams jellies and marmalades | |||
| 04.2.5.1 | E 952 | Cyclamic acid and its Na and Ca salts | 1 000 | only energy-reduced jams jellies and marmalades | |||
| 04.2.5.1 | E 954 | Saccharin and its Na, K and Ca salts | 200 | (51) | only energy-reduced jams jellies and marmalades | ||
| 04.2.5.1 | E 955 | Sucralose | 400 | (52) | only energy-reduced jams jellies and marmalades | ||
| 04.2.5.1 | E 959 | Neohesperidine DC | 50 | only energy-reduced jams jellies and marmalades | |||
| 04.2.5.1 | |||||||
| 04.2.5.1 | E 960a – 960d | Steviol glycosides | 200 | (1) (60) | only energy-reduced jams jellies and marmalades | ||
| 04.2.5.1 | |||||||
| 04.2.5.1 | E 961 | Neotame | 32 | only energy-reduced jams jellies and marmalades | |||
| 04.2.5.1 | E 961 | Neotame | 2 | only energy-reduced jams jellies and marmalades, as flavour enhancer | |||
| 04.2.5.1 | E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only energy-reduced jams jellies and marmalades | ||
| 04.2.5.1 | |||||||
| 04.2.5.1 | E 964 | Polyglycitol syrup | 500 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 04.2.5.1 | |||||||
| 04.2.5.1 | E 969 | Advantame | 10 | only energy-reduced jams jellies and marmalades | |||
| 04.2.5.1 | E 969 | ||||||
| 04.2.5.1 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 04.2.5.1 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 04.2.5.1 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 04.2.5.1 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 04.2.5.1 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 04.2.5.1 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 04.2.5.1 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 04.2.5.1 | E 969 | ||||||
| 04.2.5.1 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 04.2.5.1 | E 969 | ||||||
| 04.2.5.2 | Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC | Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC | Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC | Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC | Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC | ||
| 04.2.5.2 | Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | |||
| 04.2.5.2 | E 100 | Curcumin | quantum satis | except chestnut purée | |||
| 04.2.5.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 120 | Carminic acid, Carmine | 100 | (31) | except chestnut puree Period of application: until 31 July 2014 | ||
| 04.2.5.2 | E 120 | Carminic acid, Carmine | 100 | (31) (66) | except chestnut puree Period of application: from 1 August 2014 | ||
| 04.2.5.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | except chestnut purée | |||
| 04.2.5.2 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | except chestnut purée | |||
| 04.2.5.2 | E 142 | Green S | 100 | (31) | except chestnut purée | ||
| 04.2.5.2 | E 150a-d | Caramels | quantum satis | except chestnut purée | |||
| 04.2.5.2 | E 160a | Carotenes | quantum satis | except chestnut purée | |||
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 160b(i) | Annatto bixin | 20 | (94) | except chestnut purée | ||
| 04.2.5.2 | E 160b(ii) | Annatto norbixin | 20 | (94) | except chestnut purée | ||
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | except chestnut purée | |||
| 04.2.5.2 | E 160d | Lycopene | 10 | (31) | except chestnut purée | ||
| 04.2.5.2 | E 161b | Lutein | 100 | (31) | except chestnut purée | ||
| 04.2.5.2 | E 162 | Beetroot Red, betanin | quantum satis | except chestnut purée | |||
| 04.2.5.2 | E 163 | Anthocyanins | quantum satis | except chestnut purée | |||
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas | ||
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only low-sugar and similar low calorie or sugar-free products, mermeladas | ||
| 04.2.5.2 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | |||
| 04.2.5.2 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only jams, jellies and marmalades made with sulphited fruit | ||
| 04.2.5.2 | E 270 | Lactic acid | quantum satis | ||||
| 04.2.5.2 | E 296 | Malic acid | quantum satis | ||||
| 04.2.5.2 | E 300 | Ascorbic acid | quantum satis | ||||
| 04.2.5.2 | E 327 | Calcium lactate | quantum satis | ||||
| 04.2.5.2 | E 330 | Citric acid | quantum satis | ||||
| 04.2.5.2 | E 331 | Sodium citrates | quantum satis | ||||
| 04.2.5.2 | E 333 | Calcium citrates | quantum satis | ||||
| 04.2.5.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 350 | Sodium malates | quantum satis | ||||
| 04.2.5.2 | E 400-404 | Alginic acid — alginates | 10 000 | (32) | |||
| 04.2.5.2 | E 406 | Agar | 10 000 | (32) | |||
| 04.2.5.2 | E 407 | Carrageenan | 10 000 | (32) | |||
| 04.2.5.2 | E 410 | Locust bean gum | 10 000 | (32) | |||
| 04.2.5.2 | E 412 | Guar gum | 10 000 | (32) | |||
| 04.2.5.2 | E 415 | Xanthan gum | 10 000 | (32) | |||
| 04.2.5.2 | E 418 | Gellan gum | 10 000 | (32) | |||
| 04.2.5.2 | E 440 | Pectins | quantum satis | ||||
| 04.2.5.2 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 04.2.5.2 | E 493 | Sorbitan monolaurate | 25 | only jelly marmalade | |||
| 04.2.5.2 | E 509 | Calcium chloride | quantum satis | ||||
| 04.2.5.2 | E 524 | Sodium hydroxide | quantum satis | ||||
| 04.2.5.2 | E 900 | Dimethyl polysiloxane | 10 | ||||
| 04.2.5.2 | E 950 | Acesulfame K | 1 000 | only energy-reduced jams, jellies and marmalades | |||
| 04.2.5.2 | E 951 | Aspartame | 1 000 | only energy-reduced jams, jellies and marmalades | |||
| 04.2.5.2 | E 952 | Cyclamic acid and its Na and Ca salts | 1 000 | (51) | only energy-reduced jams, jellies and marmalades | ||
| 04.2.5.2 | E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only energy-reduced jams, jellies and marmalades | ||
| 04.2.5.2 | E 955 | Sucralose | 400 | only energy-reduced jams, jellies and marmalades | |||
| 04.2.5.2 | E 959 | Neohesperidine DC | 50 | only energy-reduced jams, jellies and marmalades | |||
| 04.2.5.2 | E 959 | Neohesperidine DC | 5 | only fruit jellies as flavour enhancer | |||
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 960a – 960d | Steviol glycosides | 200 | (1) (60) | only energy-reduced jams jellies and marmalades | ||
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 961 | Neotame | 32 | only energy-reduced jams, jellies and marmalades | |||
| 04.2.5.2 | E 961 | Neotame | 2 | only energy-reduced jams jellies and marmalades, as flavour enhancer | |||
| 04.2.5.2 | E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only energy-reduced jams, jellies and marmalades | ||
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 964 | Polyglycitol syrup | 500 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 04.2.5.2 | |||||||
| 04.2.5.2 | E 969 | Advantame | 10 | only energy-reduced jams, jellies and marmalades | |||
| 04.2.5.2 | E 969 | ||||||
| 04.2.5.2 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 04.2.5.2 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 04.2.5.2 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 04.2.5.2 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 04.2.5.2 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 04.2.5.2 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 04.2.5.2 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 04.2.5.2 | E 969 | ||||||
| 04.2.5.2 | E 969 | (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b | (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b | (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b | (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b | ||
| 04.2.5.2 | E 969 | ||||||
| 04.2.5.2 | E 969 | (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 | (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 | (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 | (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 | ||
| 04.2.5.2 | E 969 | ||||||
| 04.2.5.2 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 04.2.5.2 | E 969 | ||||||
| 04.2.5.2 | E 969 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | ||
| 04.2.5.2 | E 969 | ||||||
| 04.2.5.2 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 04.2.5.2 | E 969 | ||||||
| 04.2.5.3 | Other similar fruit or vegetable spreads | Other similar fruit or vegetable spreads | Other similar fruit or vegetable spreads | Other similar fruit or vegetable spreads | Other similar fruit or vegetable spreads | ||
| 04.2.5.3 | Group II | Colours at quantum satis | except crème de pruneaux | ||||
| 04.2.5.3 | Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | |||
| 04.2.5.3 | E 100 | Curcumin | quantum satis | except crème de pruneaux | |||
| 04.2.5.3 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 120 | Carminic acid, Carmine | 100 | (31) | except crème de pruneaux | ||
| 04.2.5.3 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 142 | Green S | 100 | (31) | except crème de pruneaux | ||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 160b(i) | Annatto bixin | 20 | (94) | except crème de pruneaux | ||
| 04.2.5.3 | E 160b(ii) | Annatto norbixin | 20 | (94) | except crème de pruneaux | ||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 160d | Lycopene | 10 | (31) | except crème de pruneaux | ||
| 04.2.5.3 | E 161b | Lutein | 100 | (31) | except crème de pruneaux | ||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | other fruit-based spreads, mermeladas | ||
| 04.2.5.3 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 500 | (1) (2) | only marmelada | ||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | other fruit-based spreads, mermeladas | ||
| 04.2.5.3 | E 210-213 | Benzoic acid — benzoates | 1 000 | (1) (2) | only dulce de membrillo | ||
| 04.2.5.3 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | |||
| 04.2.5.3 | E 270 | Lactic acid | quantum satis | ||||
| 04.2.5.3 | E 296 | Malic acid | quantum satis | ||||
| 04.2.5.3 | E 300 | Ascorbic acid | quantum satis | ||||
| 04.2.5.3 | E 327 | Calcium lactate | quantum satis | ||||
| 04.2.5.3 | E 330 | Citric acid | quantum satis | ||||
| 04.2.5.3 | E 331 | Sodium citrates | quantum satis | ||||
| 04.2.5.3 | E 333 | Calcium citrates | quantum satis | ||||
| 04.2.5.3 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 350 | Sodium malates | quantum satis | ||||
| 04.2.5.3 | E 400-404 | Alginic acid — alginates | 10 000 | (32) | |||
| 04.2.5.3 | E 406 | Agar | 10 000 | (32) | |||
| 04.2.5.3 | E 407 | Carrageenan | 10 000 | (32) | |||
| 04.2.5.3 | E 410 | Locust bean gum | 10 000 | (32) | |||
| 04.2.5.3 | E 412 | Guar gum | 10 000 | (32) | |||
| 04.2.5.3 | E 415 | Xanthan gum | 10 000 | (32) | |||
| 04.2.5.3 | E 418 | Gellan gum | 10 000 | (32) | |||
| 04.2.5.3 | E 440 | Pectins | quantum satis | ||||
| 04.2.5.3 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 04.2.5.3 | E 509 | Calcium chloride | quantum satis | ||||
| 04.2.5.3 | E 524 | Sodium hydroxide | quantum satis | ||||
| 04.2.5.3 | E 900 | Dimethyl polysiloxane | 10 | ||||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 950 | Acesulfame K | 1 000 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 951 | Aspartame | 1 000 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 952 | Cyclamic acid and its Na and Ca salts | 500 | (51) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| 04.2.5.3 | E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| 04.2.5.3 | E 955 | Sucralose | 400 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| 04.2.5.3 | E 959 | Neohesperidine DC | 50 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 960a – 960d | Steviol glycosides | 200 | (1) (60) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 961 | Neotame | 32 | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| 04.2.5.3 | E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | ||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 964 | Polyglycitol syrup | 500 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 04.2.5.3 | |||||||
| 04.2.5.3 | E 969 | Advantame | 10 | only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar | |||
| 04.2.5.3 | E 969 | ||||||
| 04.2.5.3 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 04.2.5.3 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 04.2.5.3 | E 969 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 04.2.5.3 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 04.2.5.3 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 04.2.5.3 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 04.2.5.3 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 04.2.5.3 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 04.2.5.3 | E 969 | ||||||
| 04.2.5.3 | E 969 | (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b | (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b | (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b | (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b | ||
| 04.2.5.3 | E 969 | ||||||
| 04.2.5.3 | E 969 | (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 | (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 | (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 | (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418 | ||
| 04.2.5.3 | E 969 | ||||||
| 04.2.5.3 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 04.2.5.3 | E 969 | ||||||
| 04.2.5.3 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 04.2.5.3 | E 969 | ||||||
| 04.2.5.4 | Nut butters and nut spreads | Nut butters and nut spreads | Nut butters and nut spreads | Nut butters and nut spreads | Nut butters and nut spreads | ||
| 04.2.5.4 | Group I | Additives | |||||
| 04.2.5.4 | |||||||
| 04.2.5.4 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (41) | only processed nuts | ||
| 04.2.5.4 | |||||||
| 04.2.5.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1), (4) | only spreadable fats excluding butter | ||
| 04.2.5.4 | E 392 | Extracts of rosemary | 200 | (41) (46) | |||
| 04.2.5.4 | E 392 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 04.2.5.4 | E 392 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 04.2.5.4 | E 392 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 04.2.5.4 | E 392 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 04.2.6 | Processed potato products | Processed potato products | Processed potato products | Processed potato products | Processed potato products | ||
| 04.2.6 | Group I | Additives | |||||
| 04.2.6 | E 100 | Curcumin | quantum satis | only dried potato granules and flakes | |||
| 04.2.6 | |||||||
| 04.2.6 | E 101 | Riboflavins | quantum satis | only dried potato granules and flakes | |||
| 04.2.6 | E 160a | Carotenes | quantum satis | only dried potato granules and flakes | |||
| 04.2.6 | |||||||
| 04.2.6 | E 160b(i) | Annatto bixin | 10 | (94) | only dried potato granules and flakes | ||
| 04.2.6 | E 160b(ii) | Annatto norbixin | 10 | (94) | only dried potato granules and flakes | ||
| 04.2.6 | |||||||
| 04.2.6 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only potato dough and pre-fried potato slices | ||
| 04.2.6 | |||||||
| 04.2.6 | E 220-228 | Sulphur dioxide — sulphites | 400 | (3) | only dehydrated potatoes products | ||
| 04.2.6 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | |||
| 04.2.6 | |||||||
| 04.2.6 | E 310-320 | Propyl gallate, TBHQ and BHA | 25 | (1) | only dehydrated potatoes | ||
| 04.2.6 | |||||||
| 04.2.6 | E 334–337 and E 354 | Tartaric acid – tartrates | 240 | (1) (2) | |||
| 04.2.6 | |||||||
| 04.2.6 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | including pre-fried frozen en deep-frozen potatoes | ||
| 04.2.6 | E 392 | Extracts of rosemary | 200 | (46) | only dehydrated potatoes products | ||
| 04.2.6 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 04.2.6 | |||||||
| 04.2.6 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | |||
| 04.2.6 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||
| 04.2.6 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||
| 04.2.6 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | |||
| 04.2.6 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | |||
| 04.2.6 | |||||||
| 04.2.6 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | |||
| 04.2.6 | |||||||
| 05 | Confectionery | Confectionery | Confectionery | Confectionery | Confectionery | ||
| 05.1 | Cocoa and Chocolate products as covered by Directive 2000/36/EC | Cocoa and Chocolate products as covered by Directive 2000/36/EC | Cocoa and Chocolate products as covered by Directive 2000/36/EC | Cocoa and Chocolate products as covered by Directive 2000/36/EC | Cocoa and Chocolate products as covered by Directive 2000/36/EC | ||
| 05.1 | Group I | Additives | only energy-reduced or with no added sugar | ||||
| 05.1 | Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | |||
| 05.1 | E 170 | Calcium carbonate | 70 000 | (*) | |||
| 05.1 | E 322 | Lecithins | quantum satis | ||||
| 05.1 | |||||||
| 05.1 | E 322a | Oat lecithin | 20 000 | ||||
| 05.1 | |||||||
| 05.1 | E 330 | Citric acid | 5 000 | ||||
| 05.1 | |||||||
| 05.1 | E 330 | Citric acid | 10 000 | only milk chocolate | |||
| 05.1 | |||||||
| 05.1 | E 334 | Tartaric acid (L(+)-) | 5 000 | ||||
| 05.1 | E 414 | Gum arabic (acacia gum) | quantum satis | as glazing agent only | |||
| 05.1 | E 422 | Glycerol | quantum satis | ||||
| 05.1 | E 440 | Pectins | quantum satis | as glazing agent only | |||
| 05.1 | E 442 | Ammonium phosphatides | 10 000 | ||||
| 05.1 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 05.1 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | quantum satis | ||||
| 05.1 | E 476 | Polyglycerol polyricinoleate | 5 000 | ||||
| 05.1 | E 492 | Sorbitan tristearate | 10 000 | ||||
| 05.1 | E 500-504 | Carbonates | 70 000 | (*) | |||
| 05.1 | E 524-528 | Hydroxides | 70 000 | (*) | |||
| 05.1 | E 530 | Magnesium oxide | 70 000 | (*) | |||
| 05.1 | E 901 | Beeswax, white and yellow | quantum satis | as glazing agent only | |||
| 05.1 | E 902 | Candelilla wax | quantum satis | as glazing agent only | |||
| 05.1 | E 903 | Carnauba wax | 500 | as glazing agent only | |||
| 05.1 | E 904 | Shellac | quantum satis | as glazing agent only | |||
| 05.1 | E 950 | Acesulfame K | 500 | only energy-reduced or with no added sugar | |||
| 05.1 | E 951 | Aspartame | 2 000 | only energy-reduced or with no added sugar | |||
| 05.1 | E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only energy-reduced or with no added sugar | ||
| 05.1 | E 955 | Sucralose | 800 | only energy-reduced or with no added sugar | |||
| 05.1 | E 957 | Thaumatin | 50 | only energy-reduced or with no added sugar | |||
| 05.1 | E 959 | Neohesperidine DC | 100 | only energy-reduced or with no added sugar | |||
| 05.1 | |||||||
| 05.1 | E 960a – 960d | Steviol glycosides | 270 | (1) (60) | only energy-reduced or with no added sugars | ||
| 05.1 | |||||||
| 05.1 | E 961 | Neotame | 65 | only energy-reduced or with no added sugar | |||
| 05.1 | E 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only energy-reduced or with no added sugar | ||
| 05.1 | |||||||
| 05.1 | E 964 | Polyglycitol syrup | 200 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 05.1 | |||||||
| 05.1 | E 969 | Advantame | 20 | only energy-reduced or with no added sugars | |||
| 05.1 | E 969 | ||||||
| 05.1 | E 969 | (*) E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates | (*) E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates | (*) E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates | (*) E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates | ||
| 05.1 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 05.1 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 05.1 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 05.1 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 05.1 | E 969 | ||||||
| 05.1 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 05.1 | E 969 | ||||||
| 05.2 | Other confectionery including breath freshening microsweets | Other confectionery including breath freshening microsweets | Other confectionery including breath freshening microsweets | Other confectionery including breath freshening microsweets | Other confectionery including breath freshening microsweets | ||
| 05.2 | Group I | Additives | The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery | ||||
| 05.2 | |||||||
| 05.2 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 05.2 | Group II | Colours at quantum satis | quantum satis | (72) | Period of application: from 1 August 2014 | ||
| 05.2 | Group III | Colours with combined maximum limit | 300 | (25) | except candied fruit and vegetables Period of application: until 31 July 2014 | ||
| 05.2 | Group III | Colours with combined maximum limit | 300 | (25) (72) | except candied fruit and vegetables Period of application: from 1 August 2014 | ||
| 05.2 | Group III | Colours with combined maximum limit | 200 | only candied fruit and vegetables Period of application: until 31 July 2014 | |||
| 05.2 | Group III | Colours with combined maximum limit | 200 | (72) | only candied fruit and vegetables Period of application: from 1 August 2014 | ||
| 05.2 | |||||||
| 05.2 | Group IV | Polyols | quantum satis | only with no added sugar | |||
| 05.2 | Group IV | Polyols | quantum satis | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.2 | Group IV | Polyols | quantum satis | only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| 05.2 | Group IV | Polyols | quantum satis | only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar | |||
| 05.2 | Group IV | Polyols | quantum satis | only for crystallised fruit, energy-reduced or with no added sugar | |||
| 05.2 | |||||||
| 05.2 | Group IV | Polyols | quantum satis | only hard candies and lollies, chewy candies, fruit gums and foam sugar products/marshmallows, liquorice, nougat, marzipan, breath freshening micro-sweets and strongly flavoured freshening throat pastilles, energy-reduced or with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 104 | Quinoline Yellow | 30 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | ||
| 05.2 | E 104 | Quinoline Yellow | 30 | (61) | only candied fruit and vegetables | ||
| 05.2 | E 104 | Quinoline Yellow | 300 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | ||
| 05.2 | E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | ||
| 05.2 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | only candied fruit and vegetables | ||
| 05.2 | E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | ||
| 05.2 | E 124 | Ponceau 4R, Cochineal Red A | 20 | (61) | except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | ||
| 05.2 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | only candied fruit and vegetables | ||
| 05.2 | E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc. | ||
| 05.2 | |||||||
| 05.2 | E 160b(i) | Annatto bixin | 30 | (94) | |||
| 05.2 | E 160b(ii) | Annatto norbixin | 25 | (94) | |||
| 05.2 | |||||||
| 05.2 | E 160d | Lycopene | 30 | ||||
| 05.2 | |||||||
| 05.2 | E 173 | Aluminium | quantum satis | only external coating of sugar confectionery for the decoration of cakes and pastries Period of application: until 1 February 2014 | |||
| 05.2 | |||||||
| 05.2 | E 174 | Silver | quantum satis | only external coating of confectionery | |||
| 05.2 | E 175 | Gold | quantum satis | only external coating of confectionery | |||
| 05.2 | |||||||
| 05.2 | E 200-219 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates | 1 500 | (1) (2) (5) | except candied, crystallized or glacé fruit and vegetables | ||
| 05.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only candied, crystallized or glacé fruit and vegetables | ||
| 05.2 | |||||||
| 05.2 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel | ||
| 05.2 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only glucose syrup-based confectionery (carry over from the glucose syrup only) | ||
| 05.2 | E 297 | Fumaric acid | 1 000 | only sugar confectionery | |||
| 05.2 | |||||||
| 05.2 | E 334–337 and E 354 | Tartaric acid – tartrates | 25 000 | (1) (2) | |||
| 05.2 | |||||||
| 05.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only sugar confectionery, except candied fruit | ||
| 05.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 800 | (1) (4) | only candied fruit | ||
| 05.2 | E 405 | Propane-1, 2-diol alginate | 1 500 | only sugar confectionery | |||
| 05.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 05.2 | |||||||
| 05.2 | E 432-436 | Polysorbates | 1 000 | (1) | only sugar confectionery | ||
| 05.2 | E 442 | Ammonium phosphatides | 10 000 | only cocoa-based confectionery | |||
| 05.2 | |||||||
| 05.2 | E 445 | Glycerol esters of wood rosins | 320 | Only for printing on personalised and/or promotional hard-coated confectionery products Period of application: From 25 June 2012 | |||
| 05.2 | |||||||
| 05.2 | E 459 | Beta-cyclodextrin | quantum satis | only foods in tablet and coated tablet form | |||
| 05.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | only sugar confectionery | |||
| 05.2 | E 475 | Polyglycerol esters of fatty acids | 2 000 | only sugar confectionery | |||
| 05.2 | E 476 | Polyglycerol polyricinoleate | 5 000 | only cocoa-based confectionery | |||
| 05.2 | E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | only sugar confectionery | |||
| 05.2 | E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | only sugar confectionery | ||
| 05.2 | E 491-495 | Sorbitan esters | 5 000 | (1) | only sugar confectionery | ||
| 05.2 | E 492 | Sorbitan tristearate | 10 000 | only cocoa-based confectionery | |||
| 05.2 | |||||||
| 05.2 | E 520-523 | Aluminium sulphates | 200 | (1), (38) | only candied, crystillized or glacé fruit and vegetables Period of application: until 31 January 2014 | ||
| 05.2 | E 520-523 | Aluminium sulphates | 200 | (1) (38) | only candied cherries Period of application: from 1 February 2014 | ||
| 05.2 | E 551-559 | Silicon dioxide – silicates | quantum satis | (1) | surface treatment only Period of application: until 31 January 2014 | ||
| 05.2 | E 551-553 | Silicon dioxide – silicates | quantum satis | (1) | surface treatment only Period of application: from 1 February 2014 | ||
| 05.2 | |||||||
| 05.2 | E 900 | Dimethyl polysiloxane | 10 | ||||
| 05.2 | E 901 | Beeswax, white and yellow | quantum satis | as glazing agent only | |||
| 05.2 | E 902 | Candelilla wax | quantum satis | as glazing agent only | |||
| 05.2 | E 903 | Carnauba wax | 500 | as glazing agent only | |||
| 05.2 | E 904 | Shellac | quantum satis | as glazing agent only | |||
| 05.2 | E 905 | Microcrystalline wax | quantum satis | surface treatment only | |||
| 05.2 | E 907 | Hydrogenated poly-1-decene | 2 000 | only as glazing agent for sugar confectionery | |||
| 05.2 | E 950 | Acesulfame K | 500 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.2 | E 951 | Aspartame | 2 000 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.2 | E 954 | Saccharin and its Na, K and Ca salts | 500 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.2 | E 955 | Sucralose | 800 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.2 | E 957 | Thaumatin | 50 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.2 | E 959 | Neohesperidine DC | 100 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 960a – 960d | Steviol glycosides | 270 | (1) (60) | only cocoa or dried fruit based, energy reduced or with no added sugar | ||
| 05.2 | |||||||
| 05.2 | E 961 | Neotame | 65 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.2 | E 962 | Salt of aspartame-acesulfame | 500 | (11)a | only cocoa or dried fruit-based, energy-reduced or with no added sugar | ||
| 05.2 | |||||||
| 05.2 | E 969 | Advantame | 20 | only cocoa or dried fruit based, energy reduced or with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 964 | Polyglycitol syrup | 200 000 | only cocoa based energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 05.2 | E 964 | Polyglycitol syrup | 800 000 | only chewy candy with no added sugar Period of application: From 29 November 2012 | |||
| 05.2 | E 964 | Polyglycitol syrup | 990 000 | only hard candy with no added sugar Period of application: From 29 November 2012 | |||
| 05.2 | |||||||
| 05.2 | E 950 | Acesulfame K | 500 | only energy-reduced tablet form confectionery | |||
| 05.2 | E 955 | Sucralose | 200 | only energy-reduced tablet form confectionery | |||
| 05.2 | E 961 | Neotame | 15 | only energy-reduced tablet form confectionery | |||
| 05.2 | E 950 | Acesulfame K | 1 000 | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| 05.2 | E 951 | Aspartame | 1 000 | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| 05.2 | E 952 | Cyclamic acid and its Na and Ca salts | 500 | (51) | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | ||
| 05.2 | E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | ||
| 05.2 | E 955 | Sucralose | 400 | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| 05.2 | E 959 | Neohesperidine DC | 50 | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 960a – 960d | Steviol glycosides | 330 | (1) (60) | only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar | ||
| 05.2 | |||||||
| 05.2 | E 961 | Neotame | 32 | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | |||
| 05.2 | E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar | ||
| 05.2 | |||||||
| 05.2 | E 969 | Advantame | 10 | only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 950 | Acesulfame K | 1 000 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.2 | E 951 | Aspartame | 2 000 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.2 | E 954 | Saccharin and its Na, K and Ca salts | 300 | (52) | only starch-based confectionery energy-reduced or with no added sugar | ||
| 05.2 | E 955 | Sucralose | 1 000 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.2 | E 959 | Neohesperidine DC | 150 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.2 | E 961 | Neotame | 65 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 969 | Advantame | 20 | only starch based confectionary energy reduced or with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 961 | Neotame | 3 | only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer | |||
| 05.2 | |||||||
| 05.2 | E 962 | Salt of aspartame-acesulfame | 1 000 | (11)a (49) (50) | only starch-based confectionery energy-reduced or with no added sugar | ||
| 05.2 | |||||||
| 05.2 | E 964 | Polyglycitol syrup | 600 000 | only starch based confectionery energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 05.2 | |||||||
| 05.2 | E 950 | Acesulfame K | 500 | only confectionery with no added sugar | |||
| 05.2 | E 951 | Aspartame | 1 000 | only confectionery with no added sugar | |||
| 05.2 | E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only confectionery with no added sugar | ||
| 05.2 | E 955 | Sucralose | 1 000 | only confectionery with no added sugar | |||
| 05.2 | E 957 | Thaumatin | 50 | only confectionery with no added sugar | |||
| 05.2 | E 959 | Neohesperidine DC | 100 | only confectionery with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 960a – 960d | Steviol glycosides | 350 | (1) (60) | only confectionery with no added sugars only energy-reduced hard confectionery (candies and lollies) only energy-reduced soft confectionery (chewy candies, fruit gums and foam sugar products/marshmallows) only energy-reduced liquorice only energy-reduced nougat only energy-reduced marzipan | ||
| 05.2 | |||||||
| 05.2 | E 961 | Neotame | 32 | only confectionery with no added sugar | |||
| 05.2 | E 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only confectionery with no added sugar | ||
| 05.2 | |||||||
| 05.2 | E 969 | Advantame | 10 | only confectionary with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 950 | Acesulfame K | 2 500 | only breath-freshening micro-sweets, with no added sugar | |||
| 05.2 | E 951 | Aspartame | 6 000 | only breath-freshening micro-sweets, with no added sugar | |||
| 05.2 | E 954 | Saccharin and its Na, K and Ca salts | 3 000 | (52) | only breath-freshening micro-sweets, with no added sugar | ||
| 05.2 | E 955 | Sucralose | 2 400 | only breath-freshening micro-sweets, with no added sugar | |||
| 05.2 | E 959 | Neohesperidine DC | 400 | only breath-freshening micro-sweets, with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 960a – 960d | Steviol glycosides | 2 000 | (1) (60) | only breath-freshening micro-sweets, energy-reduced or with no added sugars | ||
| 05.2 | |||||||
| 05.2 | E 961 | Neotame | 200 | only breath-freshening micro-sweets, with no added sugar | |||
| 05.2 | E 961 | Neotame | 3 | only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer | |||
| 05.2 | E 962 | Salt of aspartame-acesulfame | 2 500 | (11)a (49) (50) | only breath-freshening micro-sweets, with no added sugar | ||
| 05.2 | |||||||
| 05.2 | E 969 | Advantame | 60 | only breath-freshening micro-sweets, with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 951 | Aspartame | 2 000 | only strongly flavoured freshening throat pastilles with no added sugar | |||
| 05.2 | E 955 | Sucralose | 1 000 | only strongly flavoured freshening throat pastilles with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 960a – 960d | Steviol glycosides | 670 | (1) (60) | only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugars | ||
| 05.2 | |||||||
| 05.2 | E 961 | Neotame | 65 | only strongly flavoured freshening throat pastilles with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 969 | Advantame | 20 | only strongly flavoured freshening throat pastilles with no added sugar | |||
| 05.2 | |||||||
| 05.2 | E 1204 | Pullulan | quantum satis | only breath freshening microsweets in the form of films | |||
| 05.2 | E 1204 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 05.2 | E 1204 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 05.2 | E 1204 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 05.2 | E 1204 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 05.2 | E 1204 | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | ||
| 05.2 | E 1204 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 05.2 | E 1204 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 05.2 | E 1204 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 05.2 | E 1204 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 05.2 | E 1204 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 05.2 | E 1204 | ||||||
| 05.2 | E 1204 | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | ||
| 05.2 | E 1204 | ||||||
| 05.2 | E 1204 | (38): Expressed as aluminium | (38): Expressed as aluminium | (38): Expressed as aluminium | (38): Expressed as aluminium | ||
| 05.2 | E 1204 | ||||||
| 05.2 | E 1204 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 05.2 | E 1204 | ||||||
| 05.2 | E 1204 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 05.2 | E 1204 | ||||||
| 05.2 | E 1204 | (72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 05.2 | E 1204 | ||||||
| 05.2 | E 1204 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 05.2 | E 1204 | ||||||
| 05.3 | Chewing gum | Chewing gum | Chewing gum | Chewing gum | Chewing gum | ||
| 05.3 | Group I | Additives | |||||
| 05.3 | |||||||
| 05.3 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 05.3 | Group II | Colours at quantum satis | quantum satis | (73) | Period of application: from 1 August 2014 | ||
| 05.3 | Group III | Colours with combined maximum limit | 300 | (25) | Period of application: until 31 July 2014 | ||
| 05.3 | Group III | Colours with combined maximum limit | 300 | (25) (73) | Period of application: from 1 August 2014 | ||
| 05.3 | |||||||
| 05.3 | Group IV | Polyols | quantum satis | only with no added sugar | |||
| 05.3 | |||||||
| 05.3 | E 104 | Quinoline Yellow | 30 | (61) | |||
| 05.3 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | |||
| 05.3 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | |||
| 05.3 | |||||||
| 05.3 | E 160d | Lycopene | 300 | ||||
| 05.3 | |||||||
| 05.3 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 500 | (1) (2) | |||
| 05.3 | |||||||
| 05.3 | E 297 | Fumaric acid | 2 000 | ||||
| 05.3 | |||||||
| 05.3 | E 310-321 | Propyl gallate, TBHQ, BHA and BHT | 400 | (1) | |||
| 05.3 | |||||||
| 05.3 | E 334–337 and E 354 | Tartaric acid – tartrates | 25 000 | (1) (2) | |||
| 05.3 | |||||||
| 05.3 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | quantum satis | (1) (4) | |||
| 05.3 | E 392 | Extracts of rosemary | 200 | (46) | |||
| 05.3 | E 405 | Propane-1, 2-diol alginate | 5 000 | ||||
| 05.3 | E 416 | Karaya gum | 5 000 | ||||
| 05.3 | E 432-436 | Polysorbates | 5 000 | (1) | |||
| 05.3 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | |||
| 05.3 | E 475 | Polyglycerol esters of fatty acids | 5 000 | ||||
| 05.3 | E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | ||||
| 05.3 | E 481-482 | Stearoyl-2-lactylates | 2 000 | (1) | |||
| 05.3 | E 491-495 | Sorbitan esters | 5 000 | (1) | |||
| 05.3 | E 551 | Silicon dioxide | quantum satis | surface treatment only | |||
| 05.3 | E 552 | Calcium silicate | quantum satis | surface treatment only | |||
| 05.3 | E 553a | Magnesium silicate | quantum satis | surface treatment only | |||
| 05.3 | E 553b | Talc | quantum satis | ||||
| 05.3 | E 650 | Zinc acetate | 1 000 | ||||
| 05.3 | E 900 | Dimethyl polysiloxane | 100 | ||||
| 05.3 | E 901 | Beeswax, white and yellow | quantum satis | as glazing agent only | |||
| 05.3 | E 902 | Candelilla wax | quantum satis | as glazing agent only | |||
| 05.3 | E 903 | Carnauba wax | 1 200 | (47) | as glazing agent only | ||
| 05.3 | E 904 | Shellac | quantum satis | as glazing agent only | |||
| 05.3 | E 905 | Microcrystalline wax | quantum satis | surface treatment only | |||
| 05.3 | E 907 | Hydrogenated poly-1-decene | 2 000 | as glazing agent only | |||
| 05.3 | E 927b | Carbamide | 30 000 | only with no added sugar | |||
| 05.3 | E 950 | Acesulfame K | 800 | (12) | only with added sugar or polyols, as flavour enhancer | ||
| 05.3 | E 951 | Aspartame | 2 500 | (12) | only with added sugar or polyols, as flavour enhancer | ||
| 05.3 | |||||||
| 05.3 | E 955 | Sucralose | 1 200 | (12) | only with added sugars or polyols, as flavour enhancer | ||
| 05.3 | |||||||
| 05.3 | E 959 | Neohesperidine DC | 150 | (12) | only with added sugar or polyols, as flavour enhancer | ||
| 05.3 | E 957 | Thaumatin | 10 | (12) | only with added sugar or polyols, as flavour enhancer | ||
| 05.3 | E 961 | Neotame | 3 | (12) | only with added sugar or polyols, as flavour enhancer | ||
| 05.3 | |||||||
| 05.3 | E 969 | Advantame | 200 | only with added sugars or polyols, as flavour enhancer | |||
| 05.3 | |||||||
| 05.3 | E 950 | Acesulfame K | 2 000 | only with no added sugar | |||
| 05.3 | E 951 | Aspartame | 5 500 | only with no added sugar | |||
| 05.3 | E 954 | Saccharin and its Na, K and Ca salts | 1 200 | (52) | only with no added sugar | ||
| 05.3 | E 955 | Sucralose | 3 000 | only with no added sugar | |||
| 05.3 | E 957 | Thaumatin | 50 | only with no added sugar | |||
| 05.3 | E 959 | Neohesperidine DC | 400 | only with no added sugar | |||
| 05.3 | |||||||
| 05.3 | E 960a – 960d | Steviol glycosides | 3300 | (1) (60) | only with no added sugar | ||
| 05.3 | |||||||
| 05.3 | E 961 | Neotame | 250 | only with no added sugar | |||
| 05.3 | E 962 | Salt of aspartame-acesulfame | 2 000 | (11)a (49) (50) | only with no added sugar | ||
| 05.3 | |||||||
| 05.3 | E 964 | Polyglycitol syrup | 200 000 | Only with no added sugar Period of application: From 29 November 2012 | |||
| 05.3 | |||||||
| 05.3 | E 969 | Advantame | 400 | only with no added sugar | |||
| 05.3 | |||||||
| 05.3 | E 1518 | Glyceryl triacetate (triacetin) | quantum satis | ||||
| 05.3 | E 1518 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 05.3 | E 1518 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 05.3 | E 1518 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 05.3 | E 1518 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 05.3 | E 1518 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 05.3 | E 1518 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 05.3 | E 1518 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 05.3 | E 1518 | ||||||
| 05.3 | E 1518 | (12): If E 950, E 951, E 955, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally | (12): If E 950, E 951, E 955, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally | (12): If E 950, E 951, E 955, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally | (12): If E 950, E 951, E 955, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally | ||
| 05.3 | E 1518 | ||||||
| 05.3 | E 1518 | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | ||
| 05.3 | E 1518 | ||||||
| 05.3 | E 1518 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 05.3 | E 1518 | (47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III | (47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III | (47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III | (47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III | ||
| 05.3 | E 1518 | ||||||
| 05.3 | E 1518 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 05.3 | E 1518 | ||||||
| 05.3 | E 1518 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 05.3 | E 1518 | ||||||
| 05.3 | E 1518 | (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 05.3 | E 1518 | ||||||
| 05.4 | Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 | Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 | Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 | Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 | Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 | ||
| 05.4 | Group I | Additives | |||||
| 05.4 | |||||||
| 05.4 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 05.4 | Group II | Colours at quantum satis | quantum satis | (73) | Period of application: from 1 August 2014 | ||
| 05.4 | Group III | Colours with combined maximum limit | 500 | only decorations, coatings and sauces, except fillings Period of application: until 31 July 2014 | |||
| 05.4 | Group III | Colours with combined maximum limit | 500 | (73) | only decorations, coatings and sauces, except fillings Period of application: from 1 August 2014 | ||
| 05.4 | Group III | Colours with combined maximum limit | 300 | (25) | only fillings Period of application: until 31 July 2014 | ||
| 05.4 | Group III | Colours with combined maximum limit | 300 | (25) (73) | only fillings Period of application: from 1 August 2014 | ||
| 05.4 | |||||||
| 05.4 | Group IV | Polyols | quantum satis | only decorations, coatings and fillings with not added sugar | |||
| 05.4 | Group IV | Polyols | quantum satis | only sauces | |||
| 05.4 | |||||||
| 05.4 | E 104 | Quinoline Yellow | 50 | (61) | only decorations, coatings and sauces, except fillings | ||
| 05.4 | E 104 | Quinoline Yellow | 50 | (61) | only fillings | ||
| 05.4 | E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | only decorations, coatings and sauces, except fillings | ||
| 05.4 | E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | only fillings | ||
| 05.4 | E 124 | Ponceau 4R, Cochineal Red A | 55 | (61) | only decorations, coatings and sauces, except fillings | ||
| 05.4 | E 124 | Ponceau 4R, Cochineal Red A | 55 | (61) | only fillings | ||
| 05.4 | |||||||
| 05.4 | E 160b(i) | Annatto bixin | 80 | (94) | only decorations and coatings | ||
| 05.4 | E 160b(ii) | Annatto norbixin | 20 | (94) | only decorations and coatings | ||
| 05.4 | |||||||
| 05.4 | E 160d | Lycopene | 30 | except red coating of hard-sugar coated chocolate confectionery | |||
| 05.4 | E 160d | Lycopene | 200 | only red coating of hard-sugar coated chocolate confectionery | |||
| 05.4 | E 173 | Aluminium | quantum satis | only external coating of sugar confectionery for the decoration of cakes and pastries | |||
| 05.4 | E 174 | Silver | quantum satis | only decoration of chocolates | |||
| 05.4 | E 175 | Gold | quantum satis | only decoration of chocolates | |||
| 05.4 | |||||||
| 05.4 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | ||
| 05.4 | E 200-219 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates | 1 500 | (1) (2) (5) | |||
| 05.4 | |||||||
| 05.4 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only glucose syrup-based confectionery (carry over from the glucose syrup only) | ||
| 05.4 | E 220-228 | Sulphur dioxide — sulphites | 40 | (3) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | ||
| 05.4 | E 220-228 | Sulphur dioxide — sulphites | 100 | (3) | only fruit fillings for pastries | ||
| 05.4 | E 297 | Fumaric acid | 1 000 | ||||
| 05.4 | E 297 | Fumaric acid | 2 500 | only fillings and toppings for fine bakery ware | |||
| 05.4 | |||||||
| 05.4 | E 334–337 and E 354 | Tartaric acid – tartrates | 11 000 | (1) (2) | |||
| 05.4 | |||||||
| 05.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |||
| 05.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 3 000 | (1) (4) | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | ||
| 05.4 | E 355-357 | Adipic acid — adipates | 2 000 | (1) | only fillings and toppings for fine bakery ware | ||
| 05.4 | E 392 | Extracts of rosemary | 100 | (41) (46) | only sauces | ||
| 05.4 | E 405 | Propane-1, 2-diol alginate | 1 500 | ||||
| 05.4 | E 405 | Propane-1, 2-diol alginate | 5 000 | only fillings, toppings and coatings for fine bakery wares and desserts | |||
| 05.4 | E 416 | Karaya gum | 5 000 | only fillings, toppings and coatings for fine bakery wares and desserts | |||
| 05.4 | |||||||
| 05.4 | E 423 | Octenyl succinic acid modified gum arabic | 10 000 | Only icings | |||
| 05.4 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 05.4 | |||||||
| 05.4 | E 427 | Cassia gum | 2 500 | only fillings toppings and coatings for fine bakery wares and dessert | |||
| 05.4 | E 432-436 | Polysorbates | 1 000 | (1) | |||
| 05.4 | E 442 | Ammonium phosphatides | 10 000 | only cocoa-based confectionery | |||
| 05.4 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | ||||
| 05.4 | E 475 | Polyglycerol esters of fatty acids | 2 000 | ||||
| 05.4 | E 476 | Polyglycerol polyricinoleate | 5 000 | only cocoa-based confectionery | |||
| 05.4 | E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | ||||
| 05.4 | E 477 | Propane-1,2-diol esters of fatty acids | 30 000 | only whipped dessert toppings other than cream | |||
| 05.4 | E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | |||
| 05.4 | E 491-495 | Sorbitan esters | 5 000 | (1) | |||
| 05.4 | E 492 | Sorbitan tristearate | 10 000 | only cocoa-based confectionery | |||
| 05.4 | |||||||
| 05.4 | E 551-559 | Silicon dioxide – silicates | quantum satis | surface treatment only Period of application: until 31 January 2014 | |||
| 05.4 | E 551-553 | Silicon dioxide – silicates | quantum satis | surface treatment only Period of application: from 1 February 2014 | |||
| 05.4 | |||||||
| 05.4 | E 900 | Dimethyl polysiloxane | 10 | ||||
| 05.4 | E 901 | Beeswax, white and yellow | quantum satis | as glazing agent only | |||
| 05.4 | E 902 | Candelilla wax | quantum satis | as glazing agent only | |||
| 05.4 | E 903 | Carnauba wax | 500 | as glazing agent only | |||
| 05.4 | E 903 | Carnauba wax | 200 | as glazing agent only for small fine bakery wares, coated with chocolate | |||
| 05.4 | E 904 | Shellac | quantum satis | as glazing agent only | |||
| 05.4 | E 905 | Microcrystalline wax | quantum satis | surface treatment only | |||
| 05.4 | E 907 | Hydrogenated poly-1-decene | 2 000 | as glazing agent only | |||
| 05.4 | E 950 | Acesulfame K | 1 000 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.4 | E 951 | Aspartame | 2 000 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.4 | |||||||
| 05.4 | E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only flavoured cream spray cans energy-reduced or with no added sugar | ||
| 05.4 | |||||||
| 05.4 | E 954 | Saccharin and its Na, K and Ca salts | 300 | (52) | only starch-based confectionery energy-reduced or with no added sugar | ||
| 05.4 | E 955 | Sucralose | 1 000 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.4 | E 959 | Neohesperidine DC | 150 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.4 | E 961 | Neotame | 65 | only starch-based confectionery energy-reduced or with no added sugar | |||
| 05.4 | |||||||
| 05.4 | E 961 | Neotame | 3 | only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer | |||
| 05.4 | |||||||
| 05.4 | E 962 | Salt of aspartame-acesulfame | 1 000 | (11)a (49) (50) | only starch-based confectionery energy-reduced or with no added sugar | ||
| 05.4 | |||||||
| 05.4 | E 969 | Advantame | 20 | only starch based confectionary energy reduced or with no added sugar | |||
| 05.4 | |||||||
| 05.4 | E 950 | Acesulfame K | 500 | only confectionery with no added sugar | |||
| 05.4 | E 951 | Aspartame | 1 000 | only confectionery with no added sugar | |||
| 05.4 | E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only confectionery with no added sugar | ||
| 05.4 | E 955 | Sucralose | 1 000 | only confectionery with no added sugar | |||
| 05.4 | E 957 | Thaumatin | 50 | only confectionery with no added sugar | |||
| 05.4 | E 959 | Neohesperidine DC | 100 | only confectionery with no added sugar | |||
| 05.4 | |||||||
| 05.4 | E 960a – 960d | Steviol glycosides | 330 | (1) (60) | only confectionary with no added sugar | ||
| 05.4 | |||||||
| 05.4 | E 961 | Neotame | 32 | only confectionery with no added sugar | |||
| 05.4 | E 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only confectionery with no added sugar | ||
| 05.4 | |||||||
| 05.4 | E 969 | Advantame | 10 | only confectionary with no added sugar | |||
| 05.4 | |||||||
| 05.4 | E 950 | Acesulfame K | 500 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.4 | E 951 | Aspartame | 2 000 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.4 | E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | only cocoa or dried fruit-based, energy-reduced or with no added sugar | ||
| 05.4 | E 955 | Sucralose | 800 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.4 | E 957 | Thaumatin | 50 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.4 | E 959 | Neohesperidine DC | 100 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.4 | |||||||
| 05.4 | E 960a – 960d | Steviol glycosides | 270 | (1) (60) | only cocoa or dried fruit based, energy reduced or with no added sugar | ||
| 05.4 | |||||||
| 05.4 | E 961 | Neotame | 65 | only cocoa or dried fruit-based, energy-reduced or with no added sugar | |||
| 05.4 | E 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | only cocoa or dried fruit-based, energy-reduced or with no added sugar | ||
| 05.4 | |||||||
| 05.4 | E 969 | Advantame | 20 | only cocoa or dried fruit based, energy reduced or with no added sugar | |||
| 05.4 | |||||||
| 05.4 | E 950 | Acesulfame-K | 350 | only sauces | |||
| 05.4 | E 951 | Aspartame | 350 | only sauces | |||
| 05.4 | E 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only sauces | ||
| 05.4 | E 955 | Sucralose | 450 | only sauces | |||
| 05.4 | E 959 | Neohesperidine DC | 50 | only sauces | |||
| 05.4 | E 961 | Neotame | 12 | only sauces | |||
| 05.4 | E 961 | Neotame | 2 | only sauces as flavour enhancer | |||
| 05.4 | E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | only sauces | ||
| 05.4 | |||||||
| 05.4 | E 969 | Advantame | 4 | only sauces | |||
| 05.4 | E 969 | ||||||
| 05.4 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 05.4 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 05.4 | E 969 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 05.4 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 05.4 | E 969 | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | ||
| 05.4 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 05.4 | E 969 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 05.4 | E 969 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 05.4 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 05.4 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 05.4 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 05.4 | E 969 | ||||||
| 05.4 | E 969 | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | ||
| 05.4 | E 969 | ||||||
| 05.4 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 05.4 | E 969 | ||||||
| 05.4 | E 969 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 05.4 | E 969 | ||||||
| 05.4 | E 969 | (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 05.4 | E 969 | ||||||
| 05.4 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 05.4 | E 969 | ||||||
| 06 | Cereals and cereal products | Cereals and cereal products | Cereals and cereal products | Cereals and cereal products | Cereals and cereal products | ||
| 06.1 | Whole, broken, or flaked grain | Whole, broken, or flaked grain | Whole, broken, or flaked grain | Whole, broken, or flaked grain | Whole, broken, or flaked grain | ||
| 06.1 | E 220-228 | Sulphur dioxide — sulphites | 30 | (3) | only sago and pearl barley | ||
| 06.1 | E 553b | Talc | quantum satis | only rice | |||
| 06.1 | E 553b | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 06.2 | Flours and other milled products and starches | Flours and other milled products and starches | Flours and other milled products and starches | Flours and other milled products and starches | Flours and other milled products and starches | ||
| 06.2.1 | Flours | Flours | Flours | Flours | Flours | ||
| 06.2.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 500 | (1) (4) | |||
| 06.2.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only self-raising flour | ||
| 06.2.1 | |||||||
| 06.2.1 | E 450 (ix) | Magnesium dihydrogen diphosphate | 15 000 | (4)(81) | Only self raising flour | ||
| 06.2.1 | |||||||
| 06.2.1 | E 300 | Ascorbic acid | quantum satis | ||||
| 06.2.1 | E 920 | L-cysteine | quantum satis | ||||
| 06.2.1 | E 920 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 06.2.1 | E 920 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 06.2.1 | E 920 | ||||||
| 06.2.1 | E 920 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | ||
| 06.2.1 | E 920 | ||||||
| 06.2.2 | Starches | Starches | Starches | Starches | Starches | ||
| 06.2.2 | Group I | Additives | |||||
| 06.2.2 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods | ||
| 06.2.2 | E 220-228 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 06.3 | Breakfast cereals | Breakfast cereals | Breakfast cereals | Breakfast cereals | Breakfast cereals | ||
| 06.3 | Group I | Additives | |||||
| 06.3 | Group II | Colours at quantum satis | quantum satis | only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals | |||
| 06.3 | Group IV | Polyols | quantum satis | only breakfast cereals or cereal-based products, energy-reduced or with no added sugar | |||
| 06.3 | E 120 | Carminic acid, Carmine | 200 | (53) | only fruit-flavoured breakfast cereals | ||
| 06.3 | E 150c | Ammonia caramel | quantum satis | only extruded puffed and or fruit-flavoured breakfast cereals | |||
| 06.3 | E 160a | Carotenes | quantum satis | only extruded puffed and or fruit-flavoured breakfast cereals | |||
| 06.3 | |||||||
| 06.3 | E 160b(ii) | Annatto norbixin | 20 | only extruded puffed and or fruit-flavoured breakfast cereals | |||
| 06.3 | |||||||
| 06.3 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only extruded puffed and or fruit-flavoured breakfast cereals | |||
| 06.3 | E 162 | Beetroot Red, betanin | 200 | (53) | only fruit-flavoured breakfast cereals | ||
| 06.3 | E 163 | Anthocyanins | 200 | (53) | only fruit-flavoured breakfast cereals | ||
| 06.3 | |||||||
| 06.3 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (13) | only precooked cereals | ||
| 06.3 | |||||||
| 06.3 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |||
| 06.3 | E 475 | Polyglycerol esters of fatty acids | 10 000 | only granola-type breakfast cereal | |||
| 06.3 | E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | |||
| 06.3 | E 950 | Acesulfame K | 1 200 | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar | |||
| 06.3 | E 951 | Aspartame | 1 000 | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar | |||
| 06.3 | E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar | ||
| 06.3 | E 955 | Sucralose | 400 | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar | |||
| 06.3 | E 959 | Neohesperidine DC | 50 | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar | |||
| 06.3 | |||||||
| 06.3 | E 960a – 960d | Steviol glycosides | 330 | (1) (60) | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar | ||
| 06.3 | |||||||
| 06.3 | E 961 | Neotame | 32 | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar | |||
| 06.3 | E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar | ||
| 06.3 | |||||||
| 06.3 | E 964 | Polyglycitol syrup | 200 000 | only breakfast cereals or cereal-based products, energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 06.3 | |||||||
| 06.3 | E 969 | Advantame | 10 | only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar | |||
| 06.3 | E 969 | ||||||
| 06.3 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 06.3 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 06.3 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 06.3 | E 969 | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | ||
| 06.3 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 06.3 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 06.3 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 06.3 | E 969 | (53): E 120, E 162 and E 163 may be added individually or in combination | (53): E 120, E 162 and E 163 may be added individually or in combination | (53): E 120, E 162 and E 163 may be added individually or in combination | (53): E 120, E 162 and E 163 may be added individually or in combination | ||
| 06.3 | E 969 | ||||||
| 06.3 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 06.3 | E 969 | ||||||
| 06.4 | Pasta | Pasta | Pasta | Pasta | Pasta | ||
| 06.4.1 | Fresh pasta | Fresh pasta | Fresh pasta | Fresh pasta | Fresh pasta | ||
| 06.4.1 | |||||||
| 06.4.1 | E 267 | Buffered vinegar | quantum satis | ||||
| 06.4.1 | |||||||
| 06.4.1 | E 270 | Lactic acid | quantum satis | ||||
| 06.4.1 | E 300 | Ascorbic acid | quantum satis | ||||
| 06.4.1 | E 301 | Sodium ascorbate | quantum satis | ||||
| 06.4.1 | E 322 | Lecithins | quantum satis | ||||
| 06.4.1 | E 330 | Citric acid | quantum satis | ||||
| 06.4.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 06.4.1 | |||||||
| 06.4.1 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 06.4.1 | E 575 | Glucono-delta-lactone | quantum satis | ||||
| 06.4.2 | Dry pasta | Dry pasta | Dry pasta | Dry pasta | Dry pasta | ||
| 06.4.2 | Group I | Additives | only gluten-free pasta (as food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients) and pasta intended for hypoproteic diets | ||||
| 06.4.3 | Fresh pre-cooked pasta | Fresh pre-cooked pasta | Fresh pre-cooked pasta | Fresh pre-cooked pasta | Fresh pre-cooked pasta | ||
| 06.4.3 | |||||||
| 06.4.3 | E 267 | Buffered vinegar | quantum satis | ||||
| 06.4.3 | |||||||
| 06.4.3 | E 270 | Lactic acid | quantum satis | ||||
| 06.4.3 | E 300 | Ascorbic acid | quantum satis | ||||
| 06.4.3 | E 301 | Sodium ascorbate | quantum satis | ||||
| 06.4.3 | E 322 | Lecithins | quantum satis | ||||
| 06.4.3 | E 330 | Citric acid | quantum satis | ||||
| 06.4.3 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 06.4.3 | |||||||
| 06.4.3 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 06.4.3 | E 575 | Glucono-delta-lactone | quantum satis | ||||
| 06.4.4 | Potato Gnocchi | Potato Gnocchi | Potato Gnocchi | Potato Gnocchi | Potato Gnocchi | ||
| 06.4.4 | |||||||
| 06.4.4 | Group I | Additives | except fresh refrigerated potato gnocchi | ||||
| 06.4.4 | |||||||
| 06.4.4 | E 200 – 202 | Sorbic acid – potassium sorbate | 1 000 | (1) | |||
| 06.4.4 | |||||||
| 06.4.4 | E 267 | Buffered vinegar | quantum satis | only fresh refrigerated potato gnocchi | |||
| 06.4.4 | |||||||
| 06.4.4 | E 270 | Lactic acid | quantum satis | only fresh refrigerated potato gnocchi | |||
| 06.4.4 | E 304 | Fatty acid esters of ascorbic acid | quantum satis | only fresh refrigerated potato gnocchi | |||
| 06.4.4 | E 330 | Citric acid | quantum satis | only fresh refrigerated potato gnocchi | |||
| 06.4.4 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 06.4.4 | |||||||
| 06.4.4 | E 471 | Mono- and di-glycerides of fatty acids | quantum satis | only fresh refrigerated potato gnocchi | |||
| 06.4.4 | |||||||
| 06.4.5 | Fillings of stuffed pasta (ravioli and similar) | Fillings of stuffed pasta (ravioli and similar) | Fillings of stuffed pasta (ravioli and similar) | Fillings of stuffed pasta (ravioli and similar) | Fillings of stuffed pasta (ravioli and similar) | ||
| 06.4.5 | Group I | Additives | |||||
| 06.4.5 | |||||||
| 06.4.5 | E 200 – 202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | |||
| 06.4.5 | |||||||
| 06.4.5 | E 392 | Extracts of rosemary | 250 | (41) (46) | only in fillings of stuffed dry pasta Period of application: From 25 December 2012 | ||
| 06.4.5 | E 392 | ||||||
| 06.4.5 | E 392 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 06.4.5 | E 392 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 06.4.5 | E 392 | ||||||
| 06.4.5 | E 392 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 06.4.5 | E 392 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 06.4.5 | E 392 | ||||||
| 06.5 | Noodles | Noodles | Noodles | Noodles | Noodles | ||
| 06.5 | group I | Additives | |||||
| 06.5 | group II | Colours at quantum satis | quantum satis | ||||
| 06.5 | |||||||
| 06.5 | E 160b(i) | Annatto bixin | 20 | (94) | |||
| 06.5 | E 160b(ii) | Annatto norbixin | 20 | (94) | |||
| 06.5 | |||||||
| 06.5 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | |||
| 06.5 | |||||||
| 06.5 | E 450 (ix) | Magnesium dihydrogen diphosphate | 2 000 | (4)(81) | |||
| 06.5 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 06.5 | |||||||
| 06.5 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | |||
| 06.5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | |||
| 06.5 | |||||||
| 06.5 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | |||
| 06.5 | |||||||
| 06.5 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | |||
| 06.5 | |||||||
| 06.6 | Batters | Batters | Batters | Batters | Batters | ||
| 06.6 | Group I | Additives | |||||
| 06.6 | Group II | Colours at quantum satis | quantum satis | ||||
| 06.6 | Group III | Colours with combined maximum limit | 500 | only batters for coating | |||
| 06.6 | |||||||
| 06.6 | E 104 | Quinoline Yellow | 50 | (61) | |||
| 06.6 | E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | |||
| 06.6 | E 124 | Ponceau 4R, Cochineal Red A | 55 | (61) | |||
| 06.6 | |||||||
| 06.6 | E 160b(i) | Annatto bixin | 50 | (94) | only batters for coating | ||
| 06.6 | E 160b(ii) | Annatto norbixin | 50 | (94) | only batters for coating | ||
| 06.6 | |||||||
| 06.6 | E 160d | Lycopene | 30 | only batters for coating | |||
| 06.6 | |||||||
| 06.6 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | |||
| 06.6 | |||||||
| 06.6 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 12 000 | (1) (4) | |||
| 06.6 | |||||||
| 06.6 | E 450 (ix) | Magnesium dihydrogen diphosphate | 12 000 | (4)(81) | |||
| 06.6 | |||||||
| 06.6 | E 900 | Dimethyl polysiloxane | 10 | ||||
| 06.6 | E 900 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 06.6 | E 900 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 06.6 | E 900 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 06.6 | E 900 | ||||||
| 06.6 | E 900 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 06.6 | E 900 | ||||||
| 06.6 | E 900 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | ||
| 06.6 | E 900 | ||||||
| 06.6 | E 900 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 06.6 | E 900 | ||||||
| 06.7 | Pre-cooked or processed cereals | Pre-cooked or processed cereals | Pre-cooked or processed cereals | Pre-cooked or processed cereals | Pre-cooked or processed cereals | ||
| 06.7 | Group I | Additives | |||||
| 06.7 | Group II | Colours at quantum satis | quantum satis | ||||
| 06.7 | |||||||
| 06.7 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | only polenta | ||
| 06.7 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only Semmelknödelteig | ||
| 06.7 | |||||||
| 06.7 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) | only pre-cooked cereals | ||
| 06.7 | |||||||
| 06.7 | E 334–337 and E 354 | Tartaric acid – tartrates | 740 | (1) (2) | |||
| 06.7 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 06.7 | |||||||
| 06.7 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | only quick-cook rice | |||
| 06.7 | E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis | only quick-cook rice | |||
| 06.7 | E 481-482 | Stearoyl-2-lactylates | 4 000 | (2) | only quick-cook rice | ||
| 06.7 | E 481-482 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 06.7 | E 481-482 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 07 | Bakery wares | Bakery wares | Bakery wares | Bakery wares | Bakery wares | ||
| 07.1 | Bread and rolls | Bread and rolls | Bread and rolls | Bread and rolls | Bread and rolls | ||
| 07.1 | Group I | Additives | except products in 7.1.1 and 7.1.2 | ||||
| 07.1 | E 150a-d | Caramels | quantum satis | only malt bread | |||
| 07.1 | |||||||
| 07.1 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale | ||
| 07.1 | |||||||
| 07.1 | E 280-283 | Propionic acid — propionates | 3 000 | (1) (6) | only prepacked sliced bread and rye bread | ||
| 07.1 | E 280-283 | Propionic acid — propionates | 2 000 | (1) (6) | only energy-reduced bread; partially baked prepacked bread; prepacked rolls, tortilla and pitta; prepacked pølsebrød, boller and dansk flutes | ||
| 07.1 | E 280-283 | Propionic acid — propionates | 1 000 | (1) (6) | only prepacked bread | ||
| 07.1 | |||||||
| 07.1 | E 334–337 and E 354 | Tartaric acid – tartrates | 15 000 | (1) (2) | except products in 7.1.1 and 7.1.2 | ||
| 07.1 | |||||||
| 07.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only soda bread | ||
| 07.1 | |||||||
| 07.1 | E 450 | Diphosphates | 12 000 | (4) | only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products | ||
| 07.1 | |||||||
| 07.1 | E 450 (ix) | Magnesium dihydrogen diphosphate | 15 000 | (4)(81) | Only pizza dough (frozen or chilled) and ‘tortilla’ | ||
| 07.1 | |||||||
| 07.1 | E 481-482 | Stearoyl-2-lactylates | 3 000 | (1) | except products in 7.1.1 and 7.1.2 | ||
| 07.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 07.1 | |||||||
| 07.1 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | |||
| 07.1 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||
| 07.1 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | |||
| 07.1 | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | |||
| 07.1 | 07.1.1 | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt | Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt | |
| 07.1 | 07.1.1 | E 260 | Acetic acid | quantum satis | |||
| E 261 | 07.1.1 | Potassium acetates | quantum satis | Period of application: From 6 February 2013 | |||
| E 262 | 07.1.1 | Sodium acetates | quantum satis | ||||
| E 263 | 07.1.1 | Calcium acetate | quantum satis | ||||
| E 267 | 07.1.1 | Buffered vinegar | quantum satis | ||||
| E 270 | 07.1.1 | Lactic acid | quantum satis | ||||
| E 300 | 07.1.1 | Ascorbic acid | quantum satis | ||||
| E 301 | 07.1.1 | Sodium ascorbate | quantum satis | ||||
| E 302 | 07.1.1 | Calcium ascorbate | quantum satis | ||||
| E 304 | 07.1.1 | Fatty acid esters of ascorbic acid | quantum satis | ||||
| E 322 | 07.1.1 | Lecithins | quantum satis | ||||
| E 325 | 07.1.1 | Sodium lactate | quantum satis | ||||
| E 326 | 07.1.1 | Potassium lactate | quantum satis | ||||
| E 327 | 07.1.1 | Calcium lactate | quantum satis | ||||
| E 471 | 07.1.1 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| E 472a | 07.1.1 | Acetic acid esters of mono- and diglycerides of fatty acids | quantum satis | ||||
| E 472d | 07.1.1 | Tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | ||||
| E 472e | 07.1.1 | Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | ||||
| E 472f | 07.1.1 | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | quantum satis | ||||
| 07.1.2 | 07.1.1 | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek | Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek | |
| 07.1.2 | 07.1.1 | E 260 | Acetic acid | quantum satis | |||
| 07.1.2 | 07.1.1 | ||||||
| 07.1.2 | 07.1.1 | E 261 | Potassium acetates | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek Period of application: From 6 February 2013 | ||
| 07.1.2 | |||||||
| 07.1.2 | E 262 | Sodium acetates | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | E 263 | Calcium acetate | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | |||||||
| 07.1.2 | E 267 | Buffered vinegar | quantum satis | ||||
| 07.1.2 | |||||||
| 07.1.2 | E 270 | Lactic acid | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | E 300 | Ascorbic acid | quantum satis | ||||
| 07.1.2 | E 301 | Sodium ascorbate | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | E 302 | Calcium ascorbate | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | E 304 | Fatty acid esters of ascorbic acid | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | E 322 | Lecithins | quantum satis | ||||
| 07.1.2 | E 325 | Sodium lactate | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | E 326 | Potassium lactate | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | E 327 | Calcium lactate | quantum satis | only Friss búzakenyér, fehér és félbarna kenyerek | |||
| 07.1.2 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 07.2 | Fine bakery wares | Fine bakery wares | Fine bakery wares | Fine bakery wares | Fine bakery wares | ||
| 07.2 | Group I | Additives | |||||
| 07.2 | Group II | Colours at quantum satis | quantum satis | ||||
| 07.2 | |||||||
| 07.2 | Group III | Colours with combined maximum limit | 200 | (25) | Period of application: until 31 July 2014 | ||
| 07.2 | Group III | Colours with combined maximum limit | 200 | (25) (76) | Period of application: from 1 August 2014 | ||
| 07.2 | |||||||
| 07.2 | Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | |||
| 07.2 | |||||||
| 07.2 | E 160b(ii) | Annatto norbixin | 10 | ||||
| 07.2 | |||||||
| 07.2 | E 160d | Lycopene | 25 | ||||
| 07.2 | |||||||
| 07.2 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only with a water activity of more than 0,65 | ||
| 07.2 | |||||||
| 07.2 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only dry biscuits | ||
| 07.2 | |||||||
| 07.2 | E 280-283 | Propionic acid — propionates | 2 000 | (1) (6) | only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65 | ||
| 07.2 | |||||||
| 07.2 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) | only cake mixes | ||
| 07.2 | |||||||
| 07.2 | E 334–337 and E 354 | Tartaric acid – tartrates | 18 000 | (1) (2) | |||
| 07.2 | |||||||
| 07.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | |||
| 07.2 | |||||||
| 07.2 | E 450 (ix) | Magnesium dihydrogen diphosphate | 15 000 | (4)(81) | |||
| 07.2 | |||||||
| 07.2 | E 392 | Extracts of rosemary | 200 | (41) (46) | |||
| 07.2 | E 405 | Propane-1, 2-diol alginate | 2 000 | ||||
| 07.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 07.2 | |||||||
| 07.2 | E 432-436 | Polysorbates | 3 000 | (1) | |||
| 07.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | |||
| 07.2 | E 475 | Polyglycerol esters of fatty acids | 10 000 | ||||
| 07.2 | E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | ||||
| 07.2 | E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | |||
| 07.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 07.2 | |||||||
| 07.2 | E 491-495 | Sorbitan esters | 10 000 | (1) | |||
| 07.2 | |||||||
| 07.2 | E 541 | Sodium aluminium phosphate acidic | 1 000 | (38) | only scones and sponge wares Period of application: until 31 January 2014 | ||
| 07.2 | E 541 | Sodium aluminium phosphate acidic | 400 | (38) | only sponge cakes produced from contrasting coloured segments held together by jam or spreading jelly and encased by a flavoured sugar paste (the maximum limit applies only to the sponge part of the cake) Period of application: from 1 February 2014 | ||
| 07.2 | |||||||
| 07.2 | E 901 | Beeswax, white and yellow | quantum satis | only as glazing agents only for small products of fine bakery wares coated with chocolate | |||
| 07.2 | E 902 | Candelilla wax | quantum satis | only as glazing agents only for small products of fine bakery wares coated with chocolate | |||
| 07.2 | E 903 | Carnauba wax | 200 | only as glazing agents only for small products of fine bakery wares coated with chocolate | |||
| 07.2 | E 904 | Shellac | quantum satis | only as glazing agents only for small products of fine bakery wares coated with chocolate | |||
| 07.2 | E 950 | Acesulfame K | 2 000 | only cornets and wafers, for ice-cream, with no added sugar | |||
| 07.2 | E 954 | Saccharin and its Na, K and Ca salts | 800 | (52) | only cornets and wafers, for ice-cream, with no added sugar | ||
| 07.2 | E 955 | Sucralose | 800 | only cornets and wafers, for ice-cream, with no added sugar | |||
| 07.2 | E 959 | Neohesperidine DC | 50 | only cornets and wafers, for ice-cream, with no added sugar | |||
| 07.2 | E 961 | Neotame | 60 | only cornets and wafers, for ice-cream, with no added sugar | |||
| 07.2 | E 950 | Acesulfame K | 2 000 | only essoblaten — wafer paper | |||
| 07.2 | E 951 | Aspartame | 1 000 | only essoblaten — wafer paper | |||
| 07.2 | E 954 | Saccharin and its Na, K and Ca salts | 800 | (52) | only essoblaten — wafer paper | ||
| 07.2 | E 955 | Sucralose | 800 | only essoblaten — wafer paper | |||
| 07.2 | |||||||
| 07.2 | E 960a – 960d | Steviol glycosides | 330 | (1) (60) | only essoblaten – wafer paper | ||
| 07.2 | |||||||
| 07.2 | E 961 | Neotame | 60 | only essoblaten — wafer paper | |||
| 07.2 | E 962 | Salt of aspartame-acesulfame | 1 000 | (11)b (49) (50) | only essoblaten — wafer paper | ||
| 07.2 | |||||||
| 07.2 | E 969 | Advantame | 10 | only essoblaten — wafer paper | |||
| 07.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 07.2 | |||||||
| 07.2 | E 964 | Polyglycitol syrup | 300 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 07.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 07.2 | |||||||
| 07.2 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | |||
| 07.2 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | |||
| 07.2 | |||||||
| 07.2 | (3): Maximum levels are expressed as SO2 and relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 and relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 and relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 and relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | |||
| 07.2 | |||||||
| 07.2 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | |||
| 07.2 | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | |||
| 07.2 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | |||
| 07.2 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | |||
| 07.2 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | |||
| 07.2 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | |||
| 07.2 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | |||
| 07.2 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | |||
| 07.2 | |||||||
| 07.2 | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | |||
| 07.2 | |||||||
| 07.2 | (38): Expressed as aluminium | (38): Expressed as aluminium | (38): Expressed as aluminium | (38): Expressed as aluminium | |||
| 07.2 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | |||
| 07.2 | |||||||
| 07.2 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | |||
| 07.2 | |||||||
| 07.2 | (76): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (76): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (76): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (76): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | |||
| 07.2 | |||||||
| 07.2 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | (81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452 | |||
| 07.2 | |||||||
| 08 | Meat | Meat | Meat | Meat | Meat | ||
| ————— | ————— | ————— | ————— | ————— | ————— | ||
| 08.1 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 | Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 | ||
| 08.1 | |||||||
| 08.1 | E 129 | Allura Red AG | quantum satis | only for the purpose of health marking | |||
| 08.1 | E 133 | Brilliant Blue FCF | quantum satis | only for the purpose of health marking | |||
| 08.1 | E 155 | Brown HT | quantum satis | only for the purpose of health marking | |||
| 08.2 | Meat preparations as defined by Regulation (EC) No 853/2004 | Meat preparations as defined by Regulation (EC) No 853/2004 | Meat preparations as defined by Regulation (EC) No 853/2004 | Meat preparations as defined by Regulation (EC) No 853/2004 | Meat preparations as defined by Regulation (EC) No 853/2004 | ||
| 08.2 | |||||||
| 08.2 | E 100 | Curcumin | 20 | only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco | |||
| 08.2 | |||||||
| 08.2 | E 120 | Carminic acid, Carmine | 100 | (66) | only breakfast sausages with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products,salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice | ||
| 08.2 | |||||||
| 08.2 | E 129 | Allura Red AG | 25 | only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance | |||
| 08.2 | |||||||
| 08.2 | E 150a-d | Caramels | quantum satis | only breakfast sausages with a minimum cereal content of 6 %, burger meatwith a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza frescaand chorizo fresco | |||
| 08.2 | |||||||
| 08.2 | E 160b(i) | Annatto bixin | 20 | (94) | only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance | ||
| 08.2 | E 160b(ii) | Annatto norbixin | 20 | (94) | only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance | ||
| 08.2 | |||||||
| 08.2 | E 160c | Paprika extract | 10 | only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap | |||
| 08.2 | E 162 | Beetroot red | quantum satis | only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco | |||
| 08.2 | |||||||
| 08.2 | E 220-228 | Sulphur dioxide — sulphites | 450 | (1) (3) | only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat | ||
| 08.2 | E 220-228 | Sulphur dioxide — sulphites | 450 | (1) (3) | only salsicha fresca, longaniza fresca, butifarra fresca | ||
| 08.2 | |||||||
| 08.2 | E 249–250 | Nitrites | 150 | (7) | only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana Period of application: until 9 October 2025 | ||
| 08.2 | E 249–250 | Nitrites | 80 | (XC) (XD) | only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana Period of application: from 9 October 2025 | ||
| 08.2 | |||||||
| 08.2 | E 260 | Acetic acid | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 261 | Potassium acetates | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 262 | Sodium acetates | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 263 | Calcium acetate | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 267 | Buffered vinegar | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 270 | Lactic acid | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 300 | Ascorbic acid | quantum satis | only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | E 301 | Sodium ascorbate | quantum satis | only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | E 302 | Calcium ascorbate | quantum satis | only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | E 325 | Sodium lactate | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | E 326 | Potassium lactate | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 327 | Calcium Lactate | quantum satis | only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 330 | Citric acid | quantum satis | only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | E 331 | Sodium citrates | quantum satis | only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | E 332 | Potassium citrates | quantum satis | only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | E 333 | Calcium citrates | quantum satis | only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added | |||
| 08.2 | |||||||
| 08.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only breakfast sausages: in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance; Finnish grey salted Christmas ham, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, Bílá klobása, Vinná klobása, Sváteční klobása, Syrová klobása and frozen vertical rotating meat spits made of sheep, lamb, veal and/or beef treated with liquid seasoning or from poultry meat treated with or without liquid seasoning used alone and/or combined as well as sliced and/or minced and designed to be roasted by a food business operator and then consumed by the final consumer | ||
| 08.2 | |||||||
| 08.2 | E 401 | Sodium alginate | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki | |||
| 08.2 | E 402 | Potassium alginate | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki | |||
| 08.2 | E 403 | Ammonium alginate | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki | |||
| 08.2 | E 404 | Calcium alginate | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki | |||
| 08.2 | E 407 | Carrageenan | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki, | |||
| 08.2 | E 407a | Processed euchema seaweed | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki | |||
| 08.2 | E 410 | Locust bean gum | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki | |||
| 08.2 | E 412 | Guar gum | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki | |||
| 08.2 | E 413 | Tragacanth | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki | |||
| 08.2 | E 415 | Xanthan gum | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki | |||
| 08.2 | E 500 | Sodium carbonates | quantum satis | only poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice | |||
| 08.2 | |||||||
| 08.2 | E 553b | Talc | quantum satis | only surface treatment of sausages | |||
| 08.2 | |||||||
| 08.2 | E 1414 | Acetylated distarch phosphate | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia | |||
| 08.2 | E 1442 | Hydroxy propyl distarch phosphate | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia | |||
| 08.2 | E 1442 | ||||||
| 08.2 | E 1442 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 08.2 | E 1442 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 08.2 | E 1442 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 08.2 | E 1442 | ||||||
| 08.2 | E 1442 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | ||
| 08.2 | E 1442 | ————— | ————— | ————— | ————— | ————— | ————— |
| 08.2 | E 1442 | ||||||
| 08.2 | E 1442 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | ||
| 08.2 | E 1442 | ||||||
| 08.2 | E 1442 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 08.2 | E 1442 | ||||||
| 08.2 | E 1442 | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | ||
| 08.2 | E 1442 | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | ||
| 08.3 | Meat products | Meat products | Meat products | Meat products | Meat products | ||
| 08.3.1 | Non-heat–treated meat products | Non-heat–treated meat products | Non-heat–treated meat products | Non-heat–treated meat products | Non-heat–treated meat products | ||
| 08.3.1 | |||||||
| 08.3.1 | Group I | Additives | |||||
| 08.3.1 | E 100 | Curcumin | 20 | only sausages | |||
| 08.3.1 | E 100 | Curcumin | quantum satis | only pasturmas | |||
| 08.3.1 | E 101 | Riboflavins | quantum satis | only pasturmas | |||
| 08.3.1 | |||||||
| 08.3.1 | E 110 | Sunset yellow FCF/Orange Yellow S | 15 | only sobrasada | |||
| 08.3.1 | |||||||
| 08.3.1 | E 120 | Carminic acid, Carmine | 50 | only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking. | |||
| 08.3.1 | |||||||
| 08.3.1 | E 120 | Carminic acid, Carmine | 100 | only sausages Period of application: until 31 July 2014 | |||
| 08.3.1 | E 120 | Carminic acid, Carmine | 100 | (66) | only sausages Period of application: from 1 August 2014 | ||
| 08.3.1 | |||||||
| 08.3.1 | E 120 | Carminic acid, Carmine | 200 | only chorizo sausage/salchichon | |||
| 08.3.1 | |||||||
| 08.3.1 | E 120 | Carminic acid, Carmine | quantum satis | only pasturmas Period of application: until 31 July 2014 | |||
| 08.3.1 | E 120 | Carminic acid, Carmine | quantum satis | (66) | only pasturmas Period of application: from 1 August 2014 | ||
| 08.3.1 | |||||||
| 08.3.1 | E 124 | Ponceau 4R, Cochineal Red A | 50 | only chorizo sausage/salchichon | |||
| 08.3.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 08.3.1 | |||||||
| 08.3.1 | E 150a-d | Caramels | quantum satis | only sausages | |||
| 08.3.1 | E 160a | Carotenes | 20 | only sausages | |||
| 08.3.1 | |||||||
| 08.3.1 | E 160b(i) | Annatto bixin | 20 | (94) | only chorizo sausage, salchichon, pasturmas and sobrasada | ||
| 08.3.1 | E 160b(ii) | Annatto norbixin | 20 | (94) | only chorizo sausage, salchichon, pasturmas and sobrasada | ||
| 08.3.1 | |||||||
| 08.3.1 | E 160c | Paprika extract, capsanthin, capsorubin | 10 | only sausages | |||
| 08.3.1 | E 162 | Beetroot Red, betanin | quantum satis | only sausages | |||
| 08.3.1 | |||||||
| 08.3.1 | E 200-219 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates | quantum satis | (1) (2) | only surface treatment of dried meat products | ||
| 08.3.1 | |||||||
| 08.3.1 | E 235 | Natamycin | 1 | (8) | only surface treatment of dried cured sausages | ||
| 08.3.1 | |||||||
| 08.3.1 | E 249–250 | Nitrites | 150 | (7) | Period of application: until 9 October 2025 | ||
| 08.3.1 | E 249–250 | Nitrites | 80 | (XC) (XD) | Period of application: from 9 October 2025 | ||
| 08.3.1 | E 251–252 | Nitrates | 150 | (7) | Period of application: until 9 October 2025 | ||
| 08.3.1 | E 251–252 | Nitrates | 90 | (XA) (XE) | Period of application: from 9 October 2025 | ||
| 08.3.1 | E 251–252 | Nitrates | 110 | (XA) (XF) | only large bacon primals and dry sausages without nitrites added Period of application: from 9 October 2025 | ||
| 08.3.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 08.3.1 | |||||||
| 08.3.1 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (13) | only dehydrated meat | ||
| 08.3.1 | |||||||
| 08.3.1 | E 315 | Erythorbic acid | 500 | (9) | only cured products and preserved products | ||
| 08.3.1 | E 316 | Sodium erythorbate | 500 | (9) | only cured products and preserved products | ||
| 08.3.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |||
| 08.3.1 | E 392 | Extracts of rosemary | 100 | (46) | only dried sausages | ||
| 08.3.1 | |||||||
| 08.3.1 | E 392 | Extracts of rosemary | 15 | (46) | only meat with a fat content not higher than 10 %, excluding dried sausages | ||
| 08.3.1 | E 392 | Extracts of rosemary | 150 | (41) (46) | only meat with a fat content higher than 10 %, excluding dried sausages | ||
| 08.3.1 | |||||||
| 08.3.1 | E 392 | Extracts of rosemary | 150 | (46) | only dehydrated meat | ||
| 08.3.1 | E 553b | Talc | quantum satis | surface treatment of sausages | |||
| 08.3.1 | E 959 | Neohesperidine DC | 5 | as flavour enhancer only | |||
| 08.3.1 | E 959 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 08.3.1 | E 959 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 08.3.1 | E 959 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 08.3.1 | E 959 | ||||||
| 08.3.1 | E 959 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | ||
| 08.3.1 | E 959 | ||||||
| 08.3.1 | E 959 | (8): mg/dm2 surface, not present at a depth of 5 mm | (8): mg/dm2 surface, not present at a depth of 5 mm | (8): mg/dm2 surface, not present at a depth of 5 mm | (8): mg/dm2 surface, not present at a depth of 5 mm | ||
| 08.3.1 | E 959 | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | ||
| 08.3.1 | E 959 | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | ||
| 08.3.1 | E 959 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 08.3.1 | E 959 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 08.3.1 | E 959 | ||||||
| 08.3.1 | E 959 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 08.3.1 | E 959 | ||||||
| 08.3.1 | E 959 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 08.3.1 | E 959 | ||||||
| 08.3.1 | E 959 | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | ||
| 08.3.1 | E 959 | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | ||
| 08.3.1 | E 959 | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | ||
| 08.3.1 | E 959 | (XE): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XE): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XE): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XE): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | ||
| 08.3.1 | E 959 | (XF): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XF): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XF): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XF): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | ||
| 08.3.2 | Heat–treated meat products | Heat–treated meat products | Heat–treated meat products | Heat–treated meat products | Heat–treated meat products | ||
| 08.3.2 | |||||||
| 08.3.2 | Group I | Additives | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben | ||||
| 08.3.2 | E 100 | Curcumin | 20 | only sausages, pâtés and terrines | |||
| 08.3.2 | |||||||
| 08.3.2 | E 120 | Carminic acid, Carmine | 100 | only sausages, patés and terrines Period of application: until 31 July 2014 | |||
| 08.3.2 | E 120 | Carminic acid, Carmine | 100 | (66) | only sausages, patés and terrines Period of application: from 1 August 2014 | ||
| 08.3.2 | |||||||
| 08.3.2 | E 129 | Allura Red AG | 25 | only luncheon meat | |||
| 08.3.2 | E 150a-d | Caramels | quantum satis | only sausages, pâtés and terrines | |||
| 08.3.2 | E 160a | Carotenes | 20 | only sausages, pâtés and terrines | |||
| 08.3.2 | |||||||
| 08.3.2 | E 160b(i) | Annatto bixin | 20 | (94) | only sausages, pâtés, terrines and luncheon meat | ||
| 08.3.2 | E 160b(ii) | Annatto norbixin | 20 | (94) | only sausages, pâtés, terrines and luncheon meat | ||
| 08.3.2 | |||||||
| 08.3.2 | E 160c | Paprika extract, capsanthin, capsorubin | 10 | only sausages, pâtés and terrines | |||
| 08.3.2 | E 162 | Beetroot Red, betanin | quantum satis | only sausages, pâtés and terrines | |||
| 08.3.2 | |||||||
| 08.3.2 | E 200-202; 214-219 | Sorbic acid – potassium sorbate; p-hydroxybenzoates | 1 000 | (1) (2) | only pâté | ||
| 08.3.2 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only aspic | ||
| 08.3.2 | E 200-219 | Sorbic acid – potassium sorbate, Benzoic acid – benzoates; p-hydroxybenzoates | quantum satis | (1) (2) | only surface treatment of dried meat products | ||
| 08.3.2 | |||||||
| 08.3.2 | E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only aspic | ||
| 08.3.2 | |||||||
| 08.3.2 | E 235 | Natamycin | 1 | (8) | only surface treatment of dried cured sausages | ||
| 08.3.2 | |||||||
| 08.3.2 | E 243 | Ethyl lauroyl arginate | 160 | Except emulsified sausages, smoked sausages and liver paste | |||
| 08.3.2 | |||||||
| 08.3.2 | E 249-250 | Nitrites | 100 | (7) (58) (59) | only sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025 | ||
| 08.3.2 | E 249-250 | Nitrites | 55 | (58) (59) (XC) (XG) | only sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025 | ||
| 08.3.2 | E 249-250 | Nitrites | 150 | (7) (59) | except sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025 | ||
| 08.3.2 | E 249-250 | Nitrites | 80 | (59) (XC) (XD) | except sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025 | ||
| 08.3.2 | |||||||
| 08.3.2 | E 300 | Ascorbic acid | quantum satis | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben | |||
| 08.3.2 | E 301 | Sodium ascorbate | quantum satis | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben | |||
| 08.3.2 | E 315 | Erythorbic acid | 500 | (9) | only cured meat products and preserved meat products | ||
| 08.3.2 | E 316 | Sodium erythorbate | 500 | (9) | only cured meat products and preserved meat products | ||
| 08.3.2 | |||||||
| 08.3.2 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (13) | only dehydrated meat | ||
| 08.3.2 | |||||||
| 08.3.2 | E 334–337 and E 354 | Tartaric acid – tartrates | 3 000 | (1) (2) | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben | ||
| 08.3.2 | |||||||
| 08.3.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben | ||
| 08.3.2 | E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 250 | only libamáj, libamáj egészben, libamáj tömbben | |||
| 08.3.2 | |||||||
| 08.3.2 | E 392 | Extracts of rosemary | 15 | (46) | only meat with a fat content not higher than 10 %, excluding dried sausages | ||
| 08.3.2 | E 392 | Extracts of rosemary | 150 | (41) (46) | only meat with a fat content higher than 10 %, excluding dried sausages | ||
| 08.3.2 | |||||||
| 08.3.2 | E 392 | Extracts of rosemary | 100 | (46) | only dried sausages | ||
| 08.3.2 | E 392 | Extracts of rosemary | 150 | (46) | Only dehydrated meat | ||
| 08.3.2 | E 427 | Cassia gum | 1 500 | ||||
| 08.3.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1), (41) | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben | ||
| 08.3.2 | E 481-482 | Stearoyl-2-lactylates | 4 000 | (1) | only minced and diced canned meat products | ||
| 08.3.2 | E 553b | Talc | quantum satis | surface treatment of sausages only | |||
| 08.3.2 | E 959 | Neohesperidine DC | 5 | as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben | |||
| 08.3.2 | E 959 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 08.3.2 | E 959 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 08.3.2 | E 959 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 08.3.2 | E 959 | ||||||
| 08.3.2 | E 959 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | (7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3 | ||
| 08.3.2 | E 959 | ||||||
| 08.3.2 | E 959 | (8): mg/dm2 surface (not present at a depth of 5 mm) | (8): mg/dm2 surface (not present at a depth of 5 mm) | (8): mg/dm2 surface (not present at a depth of 5 mm) | (8): mg/dm2 surface (not present at a depth of 5 mm) | ||
| 08.3.2 | E 959 | ||||||
| 08.3.2 | E 959 | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | ||
| 08.3.2 | E 959 | ||||||
| 08.3.2 | E 959 | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | ||
| 08.3.2 | E 959 | ||||||
| 08.3.2 | E 959 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 08.3.2 | E 959 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 08.3.2 | E 959 | (58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) | (58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) | (58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) | (58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) | ||
| 08.3.2 | E 959 | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | ||
| 08.3.2 | E 959 | ||||||
| 08.3.2 | E 959 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | ||
| 08.3.2 | E 959 | ||||||
| 08.3.2 | E 959 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 08.3.2 | E 959 | ||||||
| 08.3.2 | E 959 | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | ||
| 08.3.2 | E 959 | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | ||
| 08.3.2 | E 959 | (XG): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25 mg/kg expressed as NO2 ion. | (XG): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25 mg/kg expressed as NO2 ion. | (XG): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25 mg/kg expressed as NO2 ion. | (XG): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25 mg/kg expressed as NO2 ion. | ||
| 08.3.3 | Casings and coatings and decorations for meat | Casings and coatings and decorations for meat | Casings and coatings and decorations for meat | Casings and coatings and decorations for meat | Casings and coatings and decorations for meat | ||
| 08.3.3 | |||||||
| 08.3.3 | Group I | Additives | |||||
| 08.3.3 | Group II | Colours at quantum satis | quantum satis | except edible external coating of pasturmas | |||
| 08.3.3 | |||||||
| 08.3.3 | Group III | Colours with combined maximum limit | 500 | only decorations and coatings except edible external coating of pasturmas Period of application: until 31 July 2014 | |||
| 08.3.3 | Group III | Colours with combined maximum limit | 500 | (78) | only decorations and coatings except edible external coating of pasturmas Period of application: from 1 August 2014 | ||
| 08.3.3 | Group III | Colours with combined maximum limit | quantum satis | only edible casings Period of application: Until 31 July 2014 | |||
| 08.3.3 | Group III | Colours with combined maximum limit | quantum satis | (78) | only edible casings Period of application: From 1 August 2014 | ||
| 08.3.3 | |||||||
| 08.3.3 | E 100 | Curcumin | quantum satis | only edible external coating of pasturmas | |||
| 08.3.3 | E 101 | Riboflavins | quantum satis | only edible external coating of pasturmas | |||
| 08.3.3 | |||||||
| 08.3.3 | E 120 | Carminic acid, Carmine | quantum satis | only edible external coating of pasturmas Period of application: until 31 July 2014 | |||
| 08.3.3 | E 120 | Carminic acid, Carmine | quantum satis | (78) | only edible external coating of pasturmas Period of application: from 1 August 2014 | ||
| 08.3.3 | |||||||
| 08.3.3 | E 160b(i) | Annatto bixin | 50 | (94) | |||
| 08.3.3 | E 160b(ii) | Annatto norbixin | 50 | (94) | |||
| 08.3.3 | |||||||
| 08.3.3 | E 104 | Quinoline Yellow | 50 | (61) | only decorations and coatings except edible external coating of pasturmas | ||
| 08.3.3 | E 110 | Sunset Yellow FCF/Orange Yellow S | 35 | (61) | only decorations and coatings except edible external coating of pasturmas | ||
| 08.3.3 | E 124 | Ponceau 4R, Cochineal Red A | 55 | (61) | only decorations and coatings except edible external coating of pasturmas | ||
| 08.3.3 | |||||||
| 08.3.3 | E 160d | Lycopene | 500 | only decorations and coatings except edible external coating of pasturmas | |||
| 08.3.3 | |||||||
| 08.3.3 | E 104 | Quinoline Yellow | 10 | (62) | only edible casings | ||
| 08.3.3 | |||||||
| 08.3.3 | E 160d | Lycopene | 30 | only edible casings | |||
| 08.3.3 | |||||||
| 08.3.3 | E 200-202 | Sorbic acid - potassium sorbate | quantum satis | only collagen-based casings with water activity greater than 0,6 | |||
| 08.3.3 | E 200-202; 214-219 | Sorbic acid – potassium sorbate; p-hydroxybenzoates | 1 000 | (1) (2) | only jelly coatings of meat products (cooked, cured or dried) | ||
| 08.3.3 | |||||||
| 08.3.3 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 4 000 | (1) (4) | only glazings for meat | ||
| 08.3.3 | |||||||
| 08.3.3 | E 339 | Sodium phosphates | 12 600 | (4) (89) | only in natural casings for sausages | ||
| 08.3.3 | E 339 | ||||||
| 08.3.3 | E 339 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 08.3.3 | E 339 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 08.3.3 | E 339 | ||||||
| 08.3.3 | E 339 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 08.3.3 | E 339 | ||||||
| 08.3.3 | E 339 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 08.3.3 | E 339 | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 08.3.3 | E 339 | ||||||
| 08.3.3 | E 339 | (78): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (78): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (78): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (78): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | ||
| 08.3.3 | E 339 | (89): Carry-over in the final product shall not exceed 250 mg/kg | (89): Carry-over in the final product shall not exceed 250 mg/kg | (89): Carry-over in the final product shall not exceed 250 mg/kg | (89): Carry-over in the final product shall not exceed 250 mg/kg | ||
| 08.3.3 | E 339 | ||||||
| 08.3.3 | E 339 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 08.3.4 | Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates | Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates | Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates | Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates | Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates | ||
| 08.3.4.1 | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | ||
| 08.3.4.1 | |||||||
| 08.3.4.1 | E 249–250 | Nitrites | 30 | (XH) | only traditionally cured products Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 175 | (39) | only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 105 | (XH) | only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 250 | (39) (59) | only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 150 | (59) (XI) | only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 100 | (39) | only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 65 | (XH) | only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 250 | (39) (59) | only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 150 | (59) (XI) | only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 175 | (39) | only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 105 | (XH) | only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 250 | (39) (59) | only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 150 | (59) (XI) | only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 50 | (39) | only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 10 | (39) (59) | only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 7 | (59) (XI) | only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 150 | (7) | only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 100 | (XC) (XJ) | only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 300 | (7) | only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 180 | (XA) (XK) | only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 150 | (7) | only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 100 | (XC) (XJ) | only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 250 | (7) (40) (59) | only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 180 | (40) (59) (XA) (XK) | only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 249–250 | Nitrites | 50 | (39) | only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 250 | (39) | only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: until 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | Nitrates | 150 | (XI) | only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: from 9 October 2025 | ||
| 08.3.4.1 | E 251–252 | ||||||
| 08.3.4.1 | E 251–252 | (7): Maximum added amount, expressed as NaNO2 or NaNO3 | (7): Maximum added amount, expressed as NaNO2 or NaNO3 | (7): Maximum added amount, expressed as NaNO2 or NaNO3 | (7): Maximum added amount, expressed as NaNO2 or NaNO3 | ||
| 08.3.4.1 | E 251–252 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | ||
| 08.3.4.1 | E 251–252 | ||||||
| 08.3.4.1 | E 251–252 | (40): Without added nitrites | (40): Without added nitrites | (40): Without added nitrites | (40): Without added nitrites | ||
| 08.3.4.1 | E 251–252 | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | ||
| 08.3.4.1 | E 251–252 | ||||||
| 08.3.4.1 | E 251–252 | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | ||
| 08.3.4.1 | E 251–252 | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | ||
| 08.3.4.1 | E 251–252 | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | ||
| 08.3.4.1 | E 251–252 | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | ||
| 08.3.4.1 | E 251–252 | (XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion. | (XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion. | (XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion. | (XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion. | ||
| 08.3.4.1 | E 251–252 | (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | ||
| 08.3.4.2 | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) | Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) | ||
| 08.3.4.2 | |||||||
| 08.3.4.2 | E 249–250 | Nitrites | 30 | (XH) | only traditionally cured products Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 175 | (39) | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 105 | (XH) | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 250 | (39) (59) | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 150 | (59) (XI) | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 100 | (39) | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 65 | (XH) | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 250 | (39) (59) | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 150 | (59) (XI) | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 100 | (39) | only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 65 | (XH) | only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 250 | (39) (59) | only jamóncurado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 150 | (59) (XI) | only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 100 | (39) | only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 65 | (XH) | only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 250 | (39) (59) | only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 150 | (59) (XI) | only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 249–250 | Nitrites | 50 | (39) | only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 250 | (39) (59) | only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 150 | (59) (XI) | only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 250 | (39) (40) (59) | only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months Period of application: until 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | Nitrates | 150 | (40) (59) (XI) | only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months Period of application: from 9 October 2025 | ||
| 08.3.4.2 | E 251–252 | ||||||
| 08.3.4.2 | E 251–252 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | ||
| 08.3.4.2 | E 251–252 | ||||||
| 08.3.4.2 | E 251–252 | (40): Without added nitrites | (40): Without added nitrites | (40): Without added nitrites | (40): Without added nitrites | ||
| 08.3.4.2 | E 251–252 | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | ||
| 08.3.4.2 | E 251–252 | ||||||
| 08.3.4.2 | E 251–252 | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | ||
| 08.3.4.2 | E 251–252 | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | ||
| 08.3.4.3 | Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) | Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) | Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) | Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) | Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) | ||
| 08.3.4.3 | E 249–250 | Nitrites | 30 | (XH) | only traditionally cured products Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 249–250 | Nitrites | 50 | (39) | only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation Period of application: until 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 250 | (39) (59) | only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation Period of application: until 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 150 | (59) (XI) | only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 249–250 | Nitrites | 50 | (39) | only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: until 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 10 | (39) (59) | only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: until 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 7 | (59) (XI) | only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 300 | (40) (7) | only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 Period of application: until 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 180 | (40) (XA) (XK) | only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 250 | (40) (7) (59) | only salchichón y chorizo tradicionales de larga curación and similar products: Maturation period of at least 30 days Period of application: until 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 180 | (40) (59) (XA) (XK) | only salchichón y chorizo tradicionales de larga curación and similar products: Maturation period of at least 30 days Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 249–250 | Nitrites | 180 | (7) | only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking Period of application: until 9 October 2025 | ||
| 08.3.4.3 | E 249–250 | Nitrites | 105 | (XC) (XJ) | only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 249–250 | Nitrites | 100 | (XC) (XJ) | only Svensk julskinka and Svensk leverpastej and similar products: Cured/uncooked or cooked in its consumer package Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 249–250 | Nitrites | 100 | (XC) (XJ) | only Mettwurst, Teewurst and similar products: Spreadable, soft, short-ripened raw sausages Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 250 | (40) (7) (59) | only saucisson sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 Period of application: until 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | Nitrates | 180 | (40) (59) (XA) (XK) | only saucisson sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 Period of application: from 9 October 2025 | ||
| 08.3.4.3 | E 251–252 | ||||||
| 08.3.4.3 | E 251–252 | (7): Maximum added amount, expressed as NaNO2 or NaNO3 | (7): Maximum added amount, expressed as NaNO2 or NaNO3 | (7): Maximum added amount, expressed as NaNO2 or NaNO3 | (7): Maximum added amount, expressed as NaNO2 or NaNO3 | ||
| 08.3.4.3 | E 251–252 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | (39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3 | ||
| 08.3.4.3 | E 251–252 | ||||||
| 08.3.4.3 | E 251–252 | (40): Without added nitrites | (40): Without added nitrites | (40): Without added nitrites | (40): Without added nitrites | ||
| 08.3.4.3 | E 251–252 | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | ||
| 08.3.4.3 | E 251–252 | ||||||
| 08.3.4.3 | E 251–252 | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | ||
| 08.3.4.3 | E 251–252 | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | (XC): The maximum amount that may be added during the manufacturing expressed as NO2 ion. | ||
| 08.3.4.3 | E 251–252 | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | (XH): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion. | ||
| 08.3.4.3 | E 251–252 | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | (XI): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion. | ||
| 08.3.4.3 | E 251–252 | (XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion. | (XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion. | (XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion. | (XJ): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion. | ||
| 08.3.4.3 | E 251–252 | (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | (XK): In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess. | ||
| 08.3.4.3 | E 251–252 | ||||||
| 09 | Fish and fisheries products | Fish and fisheries products | Fish and fisheries products | Fish and fisheries products | Fish and fisheries products | ||
| 09.1 | Unprocessed fish and fisheries products | Unprocessed fish and fisheries products | Unprocessed fish and fisheries products | Unprocessed fish and fisheries products | Unprocessed fish and fisheries products | ||
| 09.1.1 | Unprocessed fish | Unprocessed fish | Unprocessed fish | Unprocessed fish | Unprocessed fish | ||
| 09.1.1 | Group IV | Polyols | quantum satis | only frozen and deep-frozen unprocessed fish for purposes other than sweetening | |||
| 09.1.1 | E 300 | Ascorbic acid | quantum satis | ||||
| 09.1.1 | E 301 | Sodium ascorbate | quantum satis | ||||
| 09.1.1 | E 302 | Calcium ascorbate | quantum satis | ||||
| 09.1.1 | |||||||
| 09.1.1 | E 300 | Ascorbic acid | 300 mg/kg | (96) | only tuna | ||
| 09.1.1 | E 301 | Sodium ascorbate | 300 mg/kg | (96) | only tuna | ||
| 09.1.1 | E 302 | Calcium ascorbate | 300 mg/kg | (96) | only tuna | ||
| 09.1.1 | |||||||
| 09.1.1 | E 315 | Erythorbic acid | 1 500 | (9) | only frozen and deep-frozen fish with red skin | ||
| 09.1.1 | E 316 | Sodium erythorbate | 1 500 | (9) | only frozen and deep-frozen fish with red skin | ||
| 09.1.1 | E 330 | Citric acid | quantum satis | ||||
| 09.1.1 | E 331 | Sodium citrates | quantum satis | ||||
| 09.1.1 | E 332 | Potassium citrates | quantum satis | ||||
| 09.1.1 | E 333 | Calcium citrates | quantum satis | ||||
| 09.1.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only frozen and deep-frozen fish fillets | ||
| 09.1.1 | E 338-452 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 09.1.1 | E 338-452 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 09.1.1 | E 338-452 | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | ||
| 09.1.1 | E 338-452 | ||||||
| 09.1.1 | E 338-452 | (96): E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid | (96): E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid | (96): E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid | (96): E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid | ||
| 09.1.1 | E 338-452 | ||||||
| 09.1.2 | Unprocessed molluscs and crustaceans | Unprocessed molluscs and crustaceans | Unprocessed molluscs and crustaceans | Unprocessed molluscs and crustaceans | Unprocessed molluscs and crustaceans | ||
| 09.1.2 | Group IV | Polyols | quantum satis | only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening | |||
| 09.1.2 | |||||||
| 09.1.2 | E 220-228 | Sulphur dioxide — sulphites | 150 | (3) (10) | only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg | ||
| 09.1.2 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg | ||
| 09.1.2 | E 220-228 | Sulphur dioxide — sulphites | 300 | (3) (10) | only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg | ||
| 09.1.2 | |||||||
| 09.1.2 | E 300 | Ascorbic acid | quantum satis | ||||
| 09.1.2 | E 301 | Sodium ascorbate | quantum satis | ||||
| 09.1.2 | E 302 | Calcium ascorbate | quantum satis | ||||
| 09.1.2 | E 330 | Citric acid | quantum satis | ||||
| 09.1.2 | E 331 | Sodium citrates | quantum satis | ||||
| 09.1.2 | E 332 | Potassium citrates | quantum satis | ||||
| 09.1.2 | E 333 | Calcium citrates | quantum satis | ||||
| 09.1.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only frozen and deep-frozen molluscs and crustaceans | ||
| 09.1.2 | E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | (75) | only frozen and deep-frozen crustaceans | |||
| 09.1.2 | |||||||
| 09.1.2 | E 500 | Sodium carbonates | quantum satis | (95) | only frozen and deep-frozen cephalopods | ||
| 09.1.2 | E 501 | Potassium carbonates | quantum satis | (95) | only frozen and deep-frozen cephalopods | ||
| 09.1.2 | |||||||
| 09.1.2 | E 586 | 4-Hexylresorcinol | 2 | (90) | Only fresh, frozen or deep-frozen crustaceans | ||
| 09.1.2 | E 586 | ||||||
| 09.1.2 | E 586 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 09.1.2 | E 586 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 09.1.2 | E 586 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 09.1.2 | E 586 | (10): Maximum limits in edible parts | (10): Maximum limits in edible parts | (10): Maximum limits in edible parts | (10): Maximum limits in edible parts | ||
| 09.1.2 | E 586 | ||||||
| 09.1.2 | E 586 | (90): As a residue in the meat | (90): As a residue in the meat | (90): As a residue in the meat | (90): As a residue in the meat | ||
| 09.1.2 | E 586 | ||||||
| 09.1.2 | E 586 | (95): May not be used in combination with Phosphoric acid — phosphates — di-, tri- and polyphosphates (E 338-452) | (95): May not be used in combination with Phosphoric acid — phosphates — di-, tri- and polyphosphates (E 338-452) | (95): May not be used in combination with Phosphoric acid — phosphates — di-, tri- and polyphosphates (E 338-452) | (95): May not be used in combination with Phosphoric acid — phosphates — di-, tri- and polyphosphates (E 338-452) | ||
| 09.1.2 | E 586 | ||||||
| 09.2 | Processed fish and fishery products including molluscs and crustaceans | Processed fish and fishery products including molluscs and crustaceans | Processed fish and fishery products including molluscs and crustaceans | Processed fish and fishery products including molluscs and crustaceans | Processed fish and fishery products including molluscs and crustaceans | ||
| 09.2 | Group I | Additives | |||||
| 09.2 | |||||||
| 09.2 | Group II | Colours at quantum satis | quantum satis | only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus | |||
| 09.2 | Group III | Colours with combined maximum limit | 500 | (84) | only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus | ||
| 09.2 | |||||||
| 09.2 | E 100 | Curcumin | 100 | (35) | only fish paste and crustacean paste | ||
| 09.2 | |||||||
| 09.2 | E 101 | Riboflavins | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | E 102 | Tartrazine | 100 | (35) | only fish paste and crustacean paste | ||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 110 | Sunset Yellow FCF/Orange Yellow S | 200 | (63) | only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus | ||
| 09.2 | |||||||
| 09.2 | E 120 | Carminic acid, Carmine | 100 | (35) (85) | only fish paste and crustacean paste | ||
| 09.2 | |||||||
| 09.2 | E 122 | Azorubine, Carmoisine | 100 | (35) | only fish paste and crustacean paste | ||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 124 | Ponceau 4R, Cochineal Red A | 200 | (63) | only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus | ||
| 09.2 | |||||||
| 09.2 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | E 142 | Green S | 100 | (35) | only fish paste and crustacean paste | ||
| 09.2 | E 150a-d | Caramels | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | |||||||
| 09.2 | E 151 | Brilliant Black PN | 100 | (35) | only fish paste and crustacean paste | ||
| 09.2 | |||||||
| 09.2 | E 153 | Vegetable carbon | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | E 160a | Carotenes | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | |||||||
| 09.2 | E 160b(i) | Annatto bixin | 10 | (94) | only smoked fish | ||
| 09.2 | E 160b(i) | Annatto bixin | 30 | (94) | only surimi and similar products and salmon substitutes | ||
| 09.2 | E 160b(ii) | Annatto norbixin | 10 | (94) | only smoked fish | ||
| 09.2 | E 160b(ii) | Annatto norbixin | 30 | (94) | only surimi and similar products and salmon substitutes | ||
| 09.2 | |||||||
| 09.2 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | E 160e | Beta-apo-8′-carotenal (C 30) | 100 | (35) | only fish paste and crustacean paste | ||
| 09.2 | E 161b | Lutein | 100 | (35) | only fish paste and crustacean paste | ||
| 09.2 | E 162 | Beetroot Red, betanin | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | E 163 | Anthocyanins | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | E 170 | Calcium carbonate | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 172 | Iron oxides and hydroxides | quantum satis | only fish paste and crustacean paste | |||
| 09.2 | E 100 | Curcumin | 250 | (36) | only precooked crustacean | ||
| 09.2 | E 101 | Riboflavins | quantum satis | only precooked crustacean | |||
| 09.2 | E 102 | Tartrazine | 250 | (36) | only precooked crustacean | ||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 120 | Carminic acid, Carmine | 250 | (36) | only precooked crustacean | ||
| 09.2 | E 122 | Azorubine, Carmoisine | 250 | (36) | only precooked crustacean | ||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 129 | Allura Red AG | 250 | (36) | only precooked crustacean | ||
| 09.2 | E 140 | Chlorophylls, Chlorophyllins | quantum satis | only precooked crustacean | |||
| 09.2 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only precooked crustacean | |||
| 09.2 | E 142 | Green S | 250 | (36) | only precooked crustacean | ||
| 09.2 | E 150a-d | Caramels | quantum satis | only precooked crustacean | |||
| 09.2 | |||||||
| 09.2 | E 151 | Brilliant Black PN | 250 | (36) | only precooked crustacean | ||
| 09.2 | |||||||
| 09.2 | E 153 | Vegetable carbon | quantum satis | only precooked crustacean | |||
| 09.2 | E 155 | Brown HT | quantum satis | only precooked crustacean | |||
| 09.2 | E 160a | Carotenes | quantum satis | only precooked crustacean | |||
| 09.2 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only precooked crustacean | |||
| 09.2 | E 160e | Beta-apo-8′-carotenal (C 30) | 250 | (36) | only precooked crustacean | ||
| 09.2 | E 161b | Lutein | 250 | (36) | only precooked crustacean | ||
| 09.2 | E 162 | Beetroot Red, betanin | quantum satis | only precooked crustacean | |||
| 09.2 | E 163 | Anthocyanins | quantum satis | only precooked crustacean | |||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 100 | Curcumin | 100 | (37) | only smoked fish | ||
| 09.2 | |||||||
| 09.2 | E 101 | Riboflavins | quantum satis | only smoked fish | |||
| 09.2 | E 102 | Tartrazine | 100 | (37) | only smoked fish | ||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 120 | Carminic acid, Carmine | 100 | (37) | only smoked fish | ||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 141 | Copper complexes of chlorophylls and chlorophyllins | quantum satis | only smoked fish | |||
| 09.2 | |||||||
| 09.2 | E 151 | Brilliant Black PN | 100 | (37) | only smoked fish | ||
| 09.2 | |||||||
| 09.2 | E 153 | Vegetable carbon | quantum satis | only smoked fish | |||
| 09.2 | E 160a | Carotenes | quantum satis | only smoked fish | |||
| 09.2 | E 160b | Annatto, Bixin, Norbixin | 10 | only smoked fish | |||
| 09.2 | E 160c | Paprika extract, capsanthin, capsorubin | quantum satis | only smoked fish | |||
| 09.2 | E 160e | Beta-apo-8′-carotenal (C 30) | 100 | (37) | only smoked fish | ||
| 09.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 09.2 | |||||||
| 09.2 | E 172 | Iron oxides and hydroxides | quantum satis | Only smoked fish | |||
| 09.2 | |||||||
| 09.2 | E 163 | Anthocyanins | quantum satis | (37) | only smoked fish | ||
| 09.2 | |||||||
| 09.2 | E 160d | Lycopene | 10 | only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus | |||
| 09.2 | |||||||
| 09.2 | E 160d | Lycopene | 30 | only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish | |||
| 09.2 | |||||||
| 09.2 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | aspic | ||
| 09.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 200 | (1) (2) | only salted, dried fish | ||
| 09.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 2 000 | (1) (2) | only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs | ||
| 09.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 6 000 | (1) (2) | only cooked Crangon crangon and Crangon vulgaris | ||
| 09.2 | |||||||
| 09.2 | E 210-213 | Benzoic acid — benzoates | 1 000 | (1) (2) | only cooked crustaceans and molluscs | ||
| 09.2 | |||||||
| 09.2 | E 210-213 | Benzoic acid — benzoates | 1 500 | (1) (2) | only cooked shrimps in brine | ||
| 09.2 | |||||||
| 09.2 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) (10) | only cooked crustaceans and cephalopods | ||
| 09.2 | |||||||
| 09.2 | E 220-228 | Sulphur dioxide — sulphites | 135 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units per kg | ||
| 09.2 | E 220-228 | Sulphur dioxide — sulphites | 180 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units per kg | ||
| 09.2 | |||||||
| 09.2 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only dried salted fish of the ‘Gadidae’ species | ||
| 09.2 | |||||||
| 09.2 | E 220-228 | Sulphur dioxide — sulphites | 270 | (3) (10) | only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg | ||
| 09.2 | |||||||
| 09.2 | E 251–252 | Nitrates | 500 | only pickled herring and sprat Period of application: until 9 October 2025 | |||
| 09.2 | E 251–252 | Nitrates | 270 | (XA) (XD) | only pickled herring and sprat Period of application: from 9 October 2025 | ||
| 09.2 | |||||||
| 09.2 | E 300 | Ascorbic acid | 300 mg/kg | (96) | only tuna | ||
| 09.2 | E 301 | Sodium ascorbate | 300 mg/kg | (96) | only tuna | ||
| 09.2 | E 302 | Calcium ascorbate | 300 mg/kg | (96) | only tuna | ||
| 09.2 | |||||||
| 09.2 | E 315 | Erythorbic acid | 1 500 | (9) | only preserved and semi-preserved fish products | ||
| 09.2 | E 316 | Sodium erythorbate | 1 500 | (9) | only preserved and semi-preserved fish products | ||
| 09.2 | |||||||
| 09.2 | E 334–337 and E 354 | Tartaric acid – tartrates | 2 300 | (1) (2) | |||
| 09.2 | |||||||
| 09.2 | E 392 | Extracts of rosemary | 15 | (46) | only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10 % | ||
| 09.2 | E 392 | Extracts of rosemary | 150 | (41) (46) | only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 % | ||
| 09.2 | |||||||
| 09.2 | E 450 | Diphosphates | 5 000 | (4), (79) | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 | ||
| 09.2 | E 451 | Triphosphates | 5 000 | (4), (79) | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 | ||
| 09.2 | E 452 | Polyphosphates | 5 000 | (4), (79) | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 | ||
| 09.2 | |||||||
| 09.2 | E 950 | Acesulfame K | 200 | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| 09.2 | E 951 | Aspartame | 300 | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| 09.2 | E 954 | Saccharin and its Na, K and Ca salts | 160 | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| 09.2 | E 955 | Sucralose | 120 | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| 09.2 | E 959 | Neohesperidine DC | 30 | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| 09.2 | |||||||
| 09.2 | E 960a – 960d | Steviol glycosides | 200 | (1) (60) | only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs | ||
| 09.2 | |||||||
| 09.2 | E 961 | Neotame | 10 | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | |||
| 09.2 | E 962 | Salt of aspartame-acesulfame | 200 | (11)a | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs | ||
| 09.2 | |||||||
| 09.2 | E 969 | Advantame | 3 | only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs | |||
| 09.2 | |||||||
| 09.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | only canned crustaceans products; surimi and similar products | ||
| 09.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans | ||
| 09.2 | E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 75 | only canned and bottled fish, crustaceans and molluscs | |||
| 09.2 | E 385 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 09.2 | E 385 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 09.2 | E 385 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | ||
| 09.2 | E 385 | (10): Maximum limits in edible parts | (10): Maximum limits in edible parts | (10): Maximum limits in edible parts | (10): Maximum limits in edible parts | ||
| 09.2 | E 385 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b | (35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b | (35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b | (35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b | ||
| 09.2 | E 385 | (36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b | (36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b | (36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b | (36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b | ||
| 09.2 | E 385 | (37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e | (37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e | (37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e | (37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 09.2 | E 385 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination | (79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination | (79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination | (79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (84): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (84): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (84): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (84): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 09.2 | E 385 | (85): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (85): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (85): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (85): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (96): E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid | (96): E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid | (96): E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid | (96): E 300, E 301 and E 302 are authorised singly or in combination, the maximum limit applies to the sum expressed as ascorbic acid | ||
| 09.2 | E 385 | ||||||
| 09.2 | E 385 | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | (XA): The maximum amount that may be added during the manufacturing expressed as NO3 ion. | ||
| 09.2 | E 385 | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | (XD): The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion. | ||
| 09.2 | E 385 | ||||||
| 09.3 | Fish roe | Fish roe | Fish roe | Fish roe | Fish roe | ||
| 09.3 | Group I | Additives | only processed fish roe | ||||
| 09.3 | Group II | Colours at quantum satis | quantum satis | except Sturgeons’ eggs (Caviar) | |||
| 09.3 | |||||||
| 09.3 | Group III | Colours with combined maximum limit | 300 | (86) | except Sturgeons' eggs (Caviar) | ||
| 09.3 | |||||||
| 09.3 | E 104 | Quinoline Yellow | 200 | (61) | except Sturgeons’ eggs (Caviar) | ||
| 09.3 | E 110 | Sunset Yellow FCF/Orange Yellow S | 200 | (61) | except Sturgeons’ eggs (Caviar) | ||
| 09.3 | |||||||
| 09.3 | E 123 | Amaranth | 30 | except Sturgeons' eggs (Caviar) Period of application: until 31 July 2014 | |||
| 09.3 | E 123 | Amaranth | 30 | (68) | except Sturgeons' eggs (Caviar) Period of application: from 1 August 2014 | ||
| 09.3 | |||||||
| 09.3 | E 124 | Ponceau 4R, Cochineal Red A | 200 | (61) | except Sturgeons’ eggs (Caviar) | ||
| 09.3 | |||||||
| 09.3 | E 160d | Lycopene | 30 | except Sturgeons’ eggs (Caviar) | |||
| 09.3 | |||||||
| 09.3 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 2 000 | (1) (2) | only semi-preserved fish products including fish roe products | ||
| 09.3 | |||||||
| 09.3 | E 284 | Boric acid | 4 000 | (54) | only Sturgeons’ eggs (Caviar) | ||
| 09.3 | E 285 | Sodium tetraborate (borax) | 4 000 | (54) | only Sturgeons’ eggs (Caviar) | ||
| 09.3 | E 315 | Erythorbic acid | 1 500 | (9) | only preserved and semi-preserved fish products | ||
| 09.3 | E 316 | Sodium erythorbate | 1 500 | (9) | only preserved and semi-preserved fish products | ||
| 09.3 | E 316 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 09.3 | E 316 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 09.3 | E 316 | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | ||
| 09.3 | E 316 | (54): Expressed as boric acid | (54): Expressed as boric acid | (54): Expressed as boric acid | (54): Expressed as boric acid | ||
| 09.3 | E 316 | ||||||
| 09.3 | E 316 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 09.3 | E 316 | ||||||
| 09.3 | E 316 | (68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | (68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013 | ||
| 09.3 | E 316 | ||||||
| 09.3 | E 316 | (86): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (86): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (86): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (86): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 09.3 | E 316 | ||||||
| 10 | Eggs and egg products | Eggs and egg products | Eggs and egg products | Eggs and egg products | Eggs and egg products | ||
| 10.1 | Unprocessed eggs | Unprocessed eggs | Unprocessed eggs | Unprocessed eggs | Unprocessed eggs | ||
| 10.1 | |||||||
| 10.1 | 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 shells as provided in Regulation (EC) No 589/2008. Period of application: until 31 July 2014 | 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 shells as provided in Regulation (EC) No 589/2008. Period of application: until 31 July 2014 | 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 shells as provided in Regulation (EC) No 589/2008. Period of application: until 31 July 2014 | 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 shells as provided in Regulation (EC) No 589/2008. Period of application: until 31 July 2014 | 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 shells as provided in Regulation (EC) No 589/2008. Period of application: until 31 July 2014 | ||
| 10.1 | 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 shells as provided in Regulation (EC) No 589/2008. (77) Period of application: from 1 August 2014 | The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008. (77) Period of application: from 1 August 2014 | The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008. (77) Period of application: from 1 August 2014 | The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008. (77) Period of application: from 1 August 2014 | The Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008. (77) Period of application: from 1 August 2014 | ||
| 10.1 | |||||||
| 10.1 | (77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | |||
| 10.1 | |||||||
| 10.2 | Processed eggs and egg products | Processed eggs and egg products | Processed eggs and egg products | Processed eggs and egg products | Processed eggs and egg products | ||
| 10.2 | |||||||
| 10.2 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells Period of application: until 31 July 2014 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells Period of application: until 31 July 2014 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells Period of application: until 31 July 2014 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells Period of application: until 31 July 2014 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells Period of application: until 31 July 2014 | ||
| 10.2 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77) Period of application: from 1 August 2014 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77) Period of application: from 1 August 2014 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77) Period of application: from 1 August 2014 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77) Period of application: from 1 August 2014 | The Food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells (77) Period of application: from 1 August 2014 | ||
| 10.2 | |||||||
| 10.2 | Group I | Additives | |||||
| 10.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 10.2 | |||||||
| 10.2 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only dehydrated and concentrated frozen and deep-frozen egg products | ||
| 10.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 5 000 | (1) (2) | only liquid egg (white, yolk or whole egg) | ||
| 10.2 | |||||||
| 10.2 | E 234 | Nisin | 6,25 | only pasteurised liquid egg (white, yolk or whole egg) | |||
| 10.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 10 000 | (1) (4) | only liquid egg (white, yolk or whole egg) | ||
| 10.2 | E 392 | Extracts of rosemary | 200 | (46) | |||
| 10.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 10.2 | |||||||
| 10.2 | E 475 | Polyglycerol esters of fatty acids | 1 000 | ||||
| 10.2 | |||||||
| 10.2 | E 520-523 | Aluminium sulphates | 30 | (1) (38) | only egg white Period of application: until 31 January 2014 | ||
| 10.2 | E 520 | Aluminium sulphate | 25 | (38) | Liquid egg white for egg foams only Period of application: from 1 February 2014 | ||
| 10.2 | |||||||
| 10.2 | E 553b | Talc | 5 400 | only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012 | |||
| 10.2 | E 903 | Carnauba wax | 3 600 | only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012 | |||
| 10.2 | E 904 | Shellac | quantum satis | only on the surface of unpeeled boiled eggs Period of application: From 13 August 2012 | |||
| 10.2 | |||||||
| 10.2 | E 1505 | Triethyl citrate | quantum satis | only dried egg white | |||
| 10.2 | E 1505 | ||||||
| 10.2 | E 1505 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 10.2 | E 1505 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 10.2 | E 1505 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 10.2 | E 1505 | (38): Expressed as aluminium | (38): Expressed as aluminium | (38): Expressed as aluminium | (38): Expressed as aluminium | ||
| 10.2 | E 1505 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 10.2 | E 1505 | ||||||
| 10.2 | E 1505 | (77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (77): Maximum limit for aluminium coming from all aluminium lakes ‘quantum satis’. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 10.2 | E 1505 | ||||||
| 11 | Sugars, syrups, honey and table-top sweeteners | Sugars, syrups, honey and table-top sweeteners | Sugars, syrups, honey and table-top sweeteners | Sugars, syrups, honey and table-top sweeteners | Sugars, syrups, honey and table-top sweeteners | ||
| 11.1 | Sugars and syrups as defined by Directive 2001/111/EC | Sugars and syrups as defined by Directive 2001/111/EC | Sugars and syrups as defined by Directive 2001/111/EC | Sugars and syrups as defined by Directive 2001/111/EC | Sugars and syrups as defined by Directive 2001/111/EC | ||
| 11.1 | E 220-228 | Sulphur dioxide — sulphites | 10 | (3) | only sugars, except glucose syrup | ||
| 11.1 | E 220-228 | Sulphur dioxide — sulphites | 20 | (3) | only glucose syrup, whether or not dehydrated | ||
| 11.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 10 000 | (4) | only dried powdered foods | ||
| 11.1 | |||||||
| 11.1 | E 551-559 | Silicon dioxide – silicates | quantum satis | (1) | only foods in tablet and coated tablet form Period of application: until 31 January 2014 | ||
| 11.1 | E 551-553 | Silicon dioxide – silicates | quantum satis | (1) | only foods in tablet and coated tablet form Period of application: from 1 February 2014 | ||
| 11.1 | E 551-559 | Silicon dioxide – silicates | 10 000 | (1) | only dried powdered foods Period of application: until 31 January 2014 | ||
| 11.1 | E 551-553 | Silicon dioxide – silicates | 10 000 | (1) | only dried powdered foods Period of application: from 1 February 2014 | ||
| 11.1 | E 551-553 | ||||||
| 11.1 | E 551-553 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 11.1 | E 551-553 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 11.1 | E 551-553 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 11.2 | Other sugars and syrups | Other sugars and syrups | Other sugars and syrups | Other sugars and syrups | Other sugars and syrups | ||
| 11.2 | Group I | Additives | |||||
| 11.2 | E 220-228 | Sulphur dioxide — sulphites | 40 | (3) | |||
| 11.2 | E 220-228 | Sulphur dioxide — sulphites | 70 | (3) | only treacle and molasses | ||
| 11.2 | E 220-228 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 11.3 | Honey as defined in Directive 2001/110/EC | Honey as defined in Directive 2001/110/EC | Honey as defined in Directive 2001/110/EC | Honey as defined in Directive 2001/110/EC | Honey as defined in Directive 2001/110/EC | ||
| 11.4 | Table-top sweeteners | Table-top sweeteners | Table-top sweeteners | Table-top sweeteners | Table-top sweeteners | ||
| 11.4.1 | Table-top sweeteners in liquid form | Table-top sweeteners in liquid form | Table-top sweeteners in liquid form | Table-top sweeteners in liquid form | Table-top sweeteners in liquid form | ||
| 11.4.1 | Group IV | Polyols | quantum satis | ||||
| 11.4.1 | E 950 | Acesulfame K | quantum satis | ||||
| 11.4.1 | E 951 | Aspartame | quantum satis | ||||
| 11.4.1 | E 952 | Cyclamic acid and its Na and Ca salts | quantum satis | ||||
| 11.4.1 | E 954 | Saccharin and its Na, K and Ca salts | quantum satis | ||||
| 11.4.1 | E 955 | Sucralose | quantum satis | ||||
| 11.4.1 | E 957 | Thaumatin | quantum satis | ||||
| 11.4.1 | E 959 | Neohesperidine DC | quantum satis | ||||
| 11.4.1 | |||||||
| 11.4.1 | E 960a – 960d | Steviol glycosides | quantum satis | (1) (60) | |||
| 11.4.1 | |||||||
| 11.4.1 | E 961 | Neotame | quantum satis | ||||
| 11.4.1 | E 962 | Salt of aspartame-acesulfame | quantum satis | ||||
| 11.4.1 | |||||||
| 11.4.1 | E 200-219 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates | 500 | (1) (2) | only if the water content higher than 75 % | ||
| 11.4.1 | |||||||
| 11.4.1 | E 330 | Citric acid | quantum satis | ||||
| 11.4.1 | E 331 | Sodium citrates | quantum satis | ||||
| 11.4.1 | E 407 | Carrageenan | quantum satis | ||||
| 11.4.1 | E 410 | Locust bean gum | quantum satis | ||||
| 11.4.1 | E 412 | Guar gum | quantum satis | ||||
| 11.4.1 | E 413 | Tragacanth | quantum satis | ||||
| 11.4.1 | E 414 | Gum arabic (acacia gum) | quantum satis | ||||
| 11.4.1 | E 415 | Xanthan gum | quantum satis | ||||
| 11.4.1 | E 418 | Gellan gum | quantum satis | ||||
| 11.4.1 | E 422 | Glycerol | quantum satis | ||||
| 11.4.1 | E 440 | Pectins | quantum satis | ||||
| 11.4.1 | |||||||
| 11.4.1 | E 460 (i) | Microcrystalline Cellulose, Cellulose gel | quantum satis | ||||
| 11.4.1 | |||||||
| 11.4.1 | E 463 | Hydroxypropyl cellulose | quantum satis | ||||
| 11.4.1 | E 464 | Hydroxypropyl methyl cellulose | quantum satis | ||||
| 11.4.1 | E 465 | Ethyl methyl cellulose | quantum satis | ||||
| 11.4.1 | |||||||
| 11.4.1 | E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis | ||||
| 11.4.1 | |||||||
| 11.4.1 | E 500 | Sodium carbonates | quantum satis | ||||
| 11.4.1 | E 501 | Potassium carbonates | quantum satis | ||||
| 11.4.1 | E 575 | Glucono-delta-lactone | quantum satis | ||||
| 11.4.1 | E 640 | Glycine and its sodium salt | quantum satis | ||||
| 11.4.1 | |||||||
| 11.4.1 | E 969 | Advantame | quantum satis | ||||
| 11.4.1 | E 969 | ||||||
| 11.4.1 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 11.4.1 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 11.4.1 | E 969 | ||||||
| 11.4.1 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 11.4.1 | E 969 | ||||||
| 11.4.2 | Table-top sweeteners in powder form | Table-top sweeteners in powder form | Table-top sweeteners in powder form | Table-top sweeteners in powder form | Table-top sweeteners in powder form | ||
| 11.4.2 | Group IV | Polyols | quantum satis | ||||
| 11.4.2 | E 950 | Acesulfame K | quantum satis | ||||
| 11.4.2 | E 951 | Aspartame | quantum satis | ||||
| 11.4.2 | E 952 | Cyclamic acid and its Na and Ca salts | quantum satis | ||||
| 11.4.2 | E 954 | Saccharin and its Na, K and Ca salts | quantum satis | ||||
| 11.4.2 | E 955 | Sucralose | quantum satis | ||||
| 11.4.2 | E 957 | Thaumatin | quantum satis | ||||
| 11.4.2 | E 959 | Neohesperidine DC | quantum satis | ||||
| 11.4.2 | |||||||
| 11.4.2 | E 960a – 960d | Steviol glycosides | quantum satis | (1) (60) | |||
| 11.4.2 | |||||||
| 11.4.2 | E 961 | Neotame | quantum satis | ||||
| 11.4.2 | E 962 | Salt of aspartame-acesulfame | quantum satis | ||||
| 11.4.2 | E 327 | Calcium lactate | quantum satis | ||||
| 11.4.2 | E 330 | Citric acid | quantum satis | ||||
| 11.4.2 | E 331 | Sodium citrates | quantum satis | ||||
| 11.4.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 11.4.2 | |||||||
| 11.4.2 | E 341 | Calcium phosphates | quantum satis | ||||
| 11.4.2 | E 407 | Carrageenan | quantum satis | ||||
| 11.4.2 | E 410 | Locust bean gum | quantum satis | ||||
| 11.4.2 | E 412 | Guar gum | quantum satis | ||||
| 11.4.2 | E 413 | Tragacanth | quantum satis | ||||
| 11.4.2 | E 414 | Gum arabic (acacia gum) | quantum satis | ||||
| 11.4.2 | E 415 | Xanthan gum | quantum satis | ||||
| 11.4.2 | E 418 | Gellan gum | quantum satis | ||||
| 11.4.2 | E 440 | Pectins | quantum satis | ||||
| 11.4.2 | E 460 | Cellulose | quantum satis | ||||
| 11.4.2 | E 461 | Methyl cellulose | quantum satis | ||||
| 11.4.2 | E 463 | Hydroxypropyl cellulose | quantum satis | ||||
| 11.4.2 | E 464 | Hydroxypropyl methyl cellulose | quantum satis | ||||
| 11.4.2 | E 465 | Ethyl methyl cellulose | quantum satis | ||||
| 11.4.2 | |||||||
| 11.4.2 | E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis | ||||
| 11.4.2 | |||||||
| 11.4.2 | E 468 | Cross-linked sodium carboxy methyl cellulose | 50 000 | ||||
| 11.4.2 | E 500 | Sodium carbonates | quantum satis | ||||
| 11.4.2 | E 501 | Potassium carbonates | quantum satis | ||||
| 11.4.2 | |||||||
| 11.4.2 | E 551-559 | Silicon dioxide – silicates | 10 000 | (1) | Period of application: until 31 January 2014 | ||
| 11.4.2 | E 551-553 | Silicon dioxide – silicates | 10 000 | (1) | Period of application: from 1 February 2014 | ||
| 11.4.2 | |||||||
| 11.4.2 | E 575 | Glucono-delta-lactone | quantum satis | ||||
| 11.4.2 | E 576 | Sodium gluconate | quantum satis | ||||
| 11.4.2 | E 577 | Potassium gluconate | quantum satis | ||||
| 11.4.2 | E 578 | Calcium gluconate | quantum satis | ||||
| 11.4.2 | E 640 | Glycine and its sodium salt | quantum satis | ||||
| 11.4.2 | |||||||
| 11.4.2 | E 969 | Advantame | quantum satis' | ||||
| 11.4.2 | |||||||
| 11.4.2 | E 1200 | Polydextrose | quantum satis | ||||
| 11.4.2 | E 1521 | Polyethylene glycol | quantum satis | ||||
| 11.4.2 | E 1521 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 11.4.2 | E 1521 | ||||||
| 11.4.2 | E 1521 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 11.4.2 | E 1521 | ||||||
| 11.4.3 | Table-top sweeteners in tablets | Table-top sweeteners in tablets | Table-top sweeteners in tablets | Table-top sweeteners in tablets | Table-top sweeteners in tablets | ||
| 11.4.3 | Group IV | Polyols | quantum satis | ||||
| 11.4.3 | E 950 | Acesulfame K | quantum satis | ||||
| 11.4.3 | E 951 | Aspartame | quantum satis | ||||
| 11.4.3 | E 952 | Cyclamic acid and its Na and Ca salts | quantum satis | ||||
| 11.4.3 | E 954 | Saccharin and its Na, K and Ca salts | quantum satis | ||||
| 11.4.3 | E 955 | Sucralose | quantum satis | ||||
| 11.4.3 | E 957 | Thaumatin | quantum satis | ||||
| 11.4.3 | E 959 | Neohesperidine DC | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 960a – 960d | Steviol glycosides | quantum satis | (1) (60) | |||
| 11.4.3 | |||||||
| 11.4.3 | E 961 | Neotame | quantum satis | ||||
| 11.4.3 | E 962 | Salt of aspartame-acesulfame | quantum satis | ||||
| 11.4.3 | E 296 | Malic acid | quantum satis | ||||
| 11.4.3 | E 330 | Citric acid | quantum satis | ||||
| 11.4.3 | E 331 | Sodium citrates | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 334 | Tartaric acid (L(+)-) | quantum satis | 270 000 | (99) | ||
| 11.4.3 | E 336 | Potassium tartrates | quantum satis | 270 000 | (51) (99) | ||
| 11.4.3 | |||||||
| 11.4.3 | E 414 | Gum arabic (acacia gum) | quantum satis | ||||
| 11.4.3 | E 440 | Pectins | quantum satis | ||||
| 11.4.3 | E 460 | Cellulose | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 460 (i) | Microcrystalline Cellulose, Cellulose gel | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 460(ii) | Powdered cellulose | quantum satis | ||||
| 11.4.3 | E 461 | Methyl cellulose | quantum satis | ||||
| 11.4.3 | E 463 | Hydroxypropyl cellulose | quantum satis | ||||
| 11.4.3 | E 464 | Hydroxypropyl methyl cellulose | quantum satis | ||||
| 11.4.3 | E 465 | Ethyl methyl cellulose | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 468 | Cross-linked sodium carboxy methyl cellulose | 50 000 | ||||
| 11.4.3 | E 470a | Sodium, potassium and calcium salts of fatty acids | quantum satis | ||||
| 11.4.3 | E 470b | Magnesium salts of fatty acids | quantum satis | ||||
| 11.4.3 | E 471 | Mono- and diglycerides of fatty acids | quantum satis | ||||
| 11.4.3 | E 500 | Sodium carbonates | quantum satis | ||||
| 11.4.3 | E 501 | Potassium carbonates | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 551-559 | Silicon dioxide – silicates | quantum satis | Period of application: until 31 January 2014 | |||
| 11.4.3 | E 551-553 | Silicon dioxide – silicates | quantum satis | Period of application: from 1 February 2014 | |||
| 11.4.3 | |||||||
| 11.4.3 | E 575 | Glucono-delta-lactone | quantum satis | ||||
| 11.4.3 | E 576 | Sodium gluconate | quantum satis | ||||
| 11.4.3 | E 577 | Potassium gluconate | quantum satis | ||||
| 11.4.3 | E 578 | Calcium gluconate | quantum satis | ||||
| 11.4.3 | E 640 | Glycine and its sodium salt | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 641 | L-leucine | 50 000 | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 969 | Advantame | quantum satis | ||||
| 11.4.3 | |||||||
| 11.4.3 | E 1200 | Polydextrose | quantum satis | ||||
| 11.4.3 | E 1201 | Polyvinylpyrrolidone | quantum satis | ||||
| 11.4.3 | E 1202 | Polyvinylpolypyrrolidone | quantum satis | ||||
| 11.4.3 | E 1521 | Polyethylene glycol | quantum satis | ||||
| 11.4.3 | E 1521 | ||||||
| 11.4.3 | E 1521 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 11.4.3 | E 1521 | ||||||
| 11.4.3 | E 1521 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 11.4.3 | E 1521 | ||||||
| 11.4.3 | E 1521 | (99): Maximum individually or for the combination of E 334 and E 336 | (99): Maximum individually or for the combination of E 334 and E 336 | (99): Maximum individually or for the combination of E 334 and E 336 | (99): Maximum individually or for the combination of E 334 and E 336 | ||
| 11.4.3 | E 1521 | ||||||
| 12 | Salts, spices, soups, sauces, salads and protein products | Salts, spices, soups, sauces, salads and protein products | Salts, spices, soups, sauces, salads and protein products | Salts, spices, soups, sauces, salads and protein products | Salts, spices, soups, sauces, salads and protein products | ||
| 12.1 | Salt and salt substitutes | Salt and salt substitutes | Salt and salt substitutes | Salt and salt substitutes | Salt and salt substitutes | ||
| 12.1.1 | Salt | Salt | Salt | Salt | Salt | ||
| 12.1.1 | E 170 | Calcium carbonate | quantum satis | ||||
| 12.1.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 10 000 | (1) (4) | |||
| 12.1.1 | E 535-538 | Ferrocyanides | 20 | (1) (57) | |||
| 12.1.1 | E 500 | Sodium carbonates | quantum satis | ||||
| 12.1.1 | E 504 | Magnesium carbonates | quantum satis | ||||
| 12.1.1 | E 511 | Magnesium chloride | quantum satis | only sea-salt | |||
| 12.1.1 | E 530 | Magnesium oxide | quantum satis | ||||
| 12.1.1 | |||||||
| 12.1.1 | E 534 | Iron tartrate | 110 | (92) | |||
| 12.1.1 | |||||||
| 12.1.1 | E 551-559 | Silicon dioxide – silicates | 10 000 | Period of application: until 31 January 2014 | |||
| 12.1.1 | E 551-553 | Silicon dioxide – silicates | 10 000 | Period of application: from 1 February 2014 | |||
| 12.1.1 | E 554 | Sodium aluminium silicate | 20 mg/kg carry over in cheese | (38) | Only for salt intended for surface treatment of ripened cheese, food category 01.7.2 Period of application: from 1 February 2014 | ||
| 12.1.1 | E 554 | ||||||
| 12.1.1 | E 554 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 12.1.1 | E 554 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 12.1.1 | E 554 | (57): The maximum level is expressed as anhydrous potassium ferrocyanide | (57): The maximum level is expressed as anhydrous potassium ferrocyanide | (57): The maximum level is expressed as anhydrous potassium ferrocyanide | (57): The maximum level is expressed as anhydrous potassium ferrocyanide | ||
| 12.1.1 | E 554 | ||||||
| 12.1.1 | E 554 | (38): Expressed as aluminium | (38): Expressed as aluminium | (38): Expressed as aluminium | (38): Expressed as aluminium | ||
| 12.1.1 | E 554 | ||||||
| 12.1.1 | E 554 | (92): Expressed on dry matter | (92): Expressed on dry matter | (92): Expressed on dry matter | (92): Expressed on dry matter | ||
| 12.1.1 | E 554 | ||||||
| 12.1.2 | Salt substitutes | Salt substitutes | Salt substitutes | Salt substitutes | Salt substitutes | ||
| 12.1.2 | Group I | Additives | |||||
| 12.1.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 10 000 | (1) (4) | |||
| 12.1.2 | |||||||
| 12.1.2 | E 534 | Iron tartrate | 110 | (92) | |||
| 12.1.2 | |||||||
| 12.1.2 | E 535-538 | Ferrocyanides | 20 | (1) (57) | |||
| 12.1.2 | |||||||
| 12.1.2 | E 551-559 | Silicon dioxide – silicates | 20 000 | Period of application: until 31 January 2014 | |||
| 12.1.2 | E 551-553 | Silicon dioxide – silicates | 20 000 | Period of application: from 1 February 2014 | |||
| 12.1.2 | |||||||
| 12.1.2 | E 620-625 | Glutamic acid — glutamates | quantum satis | ||||
| 12.1.2 | E 626-635 | Ribonucleotides | quantum satis | ||||
| 12.1.2 | E 626-635 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 12.1.2 | E 626-635 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 12.1.2 | E 626-635 | (57): The maximum level is expressed as anhydrous potassium ferrocyanide | (57): The maximum level is expressed as anhydrous potassium ferrocyanide | (57): The maximum level is expressed as anhydrous potassium ferrocyanide | (57): The maximum level is expressed as anhydrous potassium ferrocyanide | ||
| 12.1.2 | E 626-635 | ||||||
| 12.1.2 | E 626-635 | (92): Expressed on dry matter | (92): Expressed on dry matter | (92): Expressed on dry matter | (92): Expressed on dry matter | ||
| 12.1.2 | E 626-635 | ||||||
| 12.2 | Herbs, spices, seasonings | Herbs, spices, seasonings | Herbs, spices, seasonings | Herbs, spices, seasonings | Herbs, spices, seasonings | ||
| 12.2.1 | Herbs and spices | Herbs and spices | Herbs and spices | Herbs and spices | Herbs and spices | ||
| 12.2.1 | E 220-228 | Sulphur dioxide — sulphites | 150 | (3) | only cinnamon (Cinnamomum ceylanicum) | ||
| 12.2.1 | E 460 | Cellulose | quantum satis | only when dried | |||
| 12.2.1 | E 470a | Sodium, potassium and calcium salts of fatty acids | quantum satis | only when dried | |||
| 12.2.1 | E 470a | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 12.2.2 | Seasonings and condiments | Seasonings and condiments | Seasonings and condiments | Seasonings and condiments | Seasonings and condiments | ||
| 12.2.2 | Group I | Additives | |||||
| 12.2.2 | |||||||
| 12.2.2 | Group II | Colours at quantum satis | quantum satis | only seasonings, for example curry powder, tandoori Period of application: until 31 July 2014 | |||
| 12.2.2 | Group II | Colours at quantum satis | quantum satis | (70) | only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014 | ||
| 12.2.2 | Group III | Colours with combined maximum limit | 500 | only seasonings, for example curry powder, tandoori Period of application: until 31 July 2014 | |||
| 12.2.2 | Group III | Colours with combined maximum limit | 500 | (70) | only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014 | ||
| 12.2.2 | |||||||
| 12.2.2 | E 104 | Quinoline Yellow | 10 | (62) | only seasonings, for example curry powder, tandoori | ||
| 12.2.2 | |||||||
| 12.2.2 | E 160d | Lycopene | 50 | ||||
| 12.2.2 | |||||||
| 12.2.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | |||
| 12.2.2 | |||||||
| 12.2.2 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only citrus-juice-based seasonings | ||
| 12.2.2 | |||||||
| 12.2.2 | E 310-321 | Propyl gallate, TBHQ, BHA and BHT | 200 | (1) (13) | |||
| 12.2.2 | |||||||
| 12.2.2 | E 334–337 and E 354 | Tartaric acid – tartrates | 17 000 | (1) (2) | |||
| 12.2.2 | |||||||
| 12.2.2 | E 392 | Extracts of rosemary | 200 | (41) (46) | |||
| 12.2.2 | |||||||
| 12.2.2 | E 551-559 | Silicon dioxide – silicates | 30 000 | (1) | only seasoning Period of application: until 31 January 2014 | ||
| 12.2.2 | E 551-553 | Silicon dioxide – silicates | 30 000 | (1) | only seasoning Period of application: from 1 February 2014 | ||
| 12.2.2 | |||||||
| 12.2.2 | E 620-625 | Glutamic acid — glutamates | quantum satis | ||||
| 12.2.2 | E 626-635 | Ribonucleotides | quantum satis | ||||
| 12.2.2 | E 626-635 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 12.2.2 | E 626-635 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 12.2.2 | E 626-635 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 12.2.2 | E 626-635 | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | ||
| 12.2.2 | E 626-635 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 12.2.2 | E 626-635 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 12.2.2 | E 626-635 | ||||||
| 12.2.2 | E 626-635 | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | (62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 12.2.2 | E 626-635 | ||||||
| 12.2.2 | E 626-635 | (70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 12.3 | Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) | Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) | Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) | Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) | Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) | ||
| 12.3 | |||||||
| 12.3 | Group I | Additives | |||||
| 12.3 | E 150a-d | Caramels | quantum satis | ||||
| 12.3 | E 220-228 | Sulphur dioxide — sulphites | 170 | (3) | only fermentation vinegar | ||
| 12.3 | E 220-228 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 12.4 | Mustard | Mustard | Mustard | Mustard | Mustard | ||
| 12.4 | Group I | Additives | |||||
| 12.4 | Group II | Colours at quantum satis | quantum satis | ||||
| 12.4 | Group III | Colours with combined maximum limit | 300 | ||||
| 12.4 | Group IV | Polyols | quantum satis | ||||
| 12.4 | |||||||
| 12.4 | E 104 | Quinoline Yellow | 10 | (61) | |||
| 12.4 | E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | |||
| 12.4 | E 124 | Ponceau 4R, Cochineal Red A | 35 | (61) | |||
| 12.4 | |||||||
| 12.4 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | |||
| 12.4 | |||||||
| 12.4 | E 220-228 | Sulphur dioxide — sulphites | 250 | (3) | excluding Dijon mustard | ||
| 12.4 | E 220-228 | Sulphur dioxide — sulphites | 500 | (3) | only Dijon mustard | ||
| 12.4 | |||||||
| 12.4 | E 334–337 and E 354 | Tartaric acid – tartrates | 12 000 | (1) (2) | |||
| 12.4 | |||||||
| 12.4 | E 392 | Extracts of rosemary | 100 | (41) (46) | |||
| 12.4 | E 950 | Acesulfame K | 350 | ||||
| 12.4 | E 951 | Aspartame | 350 | ||||
| 12.4 | E 954 | Saccharin and its Na, K and Ca salts | 320 | (52) | |||
| 12.4 | E 955 | Sucralose | 140 | ||||
| 12.4 | E 959 | Neohesperidine DC | 50 | ||||
| 12.4 | |||||||
| 12.4 | E 960a – 960d | Steviol glycosides | 120 | (1) (60) | |||
| 12.4 | |||||||
| 12.4 | E 961 | Neotame | 12 | ||||
| 12.4 | E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | |||
| 12.4 | |||||||
| 12.4 | E 969 | Advantame | 4 | ||||
| 12.4 | E 969 | ||||||
| 12.4 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 12.4 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 12.4 | E 969 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 12.4 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 12.4 | E 969 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 12.4 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 12.4 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 12.4 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 12.4 | E 969 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 12.4 | E 969 | ||||||
| 12.4 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 12.4 | E 969 | ||||||
| 12.4 | E 969 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 12.4 | E 969 | ||||||
| 12.5 | Soups and broths | Soups and broths | Soups and broths | Soups and broths | Soups and broths | ||
| 12.5 | Group I | Additives | |||||
| 12.5 | Group II | Colours at quantum satis | quantum satis | ||||
| 12.5 | Group III | Colours with combined maximum limit | 50 | ||||
| 12.5 | |||||||
| 12.5 | E 160b(i) | Annatto bixin | 15 | (94) | |||
| 12.5 | E 160b(ii) | Annatto norbixin | 10 | (94) | |||
| 12.5 | |||||||
| 12.5 | E 160d | Lycopene | 20 | ||||
| 12.5 | |||||||
| 12.5 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 500 | (1) (2) | only liquid soups and broths (excluding canned) | ||
| 12.5 | |||||||
| 12.5 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (13) | only dehydrated soups and broths | ||
| 12.5 | |||||||
| 12.5 | E 334–337 and E 354 | Tartaric acid – tartrates | 240 | (1) (2) | |||
| 12.5 | |||||||
| 12.5 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 3 000 | (1) (4) | |||
| 12.5 | E 363 | Succinic acid | 5 000 | ||||
| 12.5 | E 392 | Extracts of rosemary | 50 | (46) | |||
| 12.5 | E 427 | Cassia gum | 2 500 | only dehydrated soups and broths | |||
| 12.5 | E 432-436 | Polysorbates | 1 000 | (1) | only soups | ||
| 12.5 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 2 000 | (1) | |||
| 12.5 | E 900 | Dimethyl polysiloxane | 10 | ||||
| 12.5 | E 950 | Acesulfame K | 110 | only energy-reduced soups | |||
| 12.5 | E 951 | Aspartame | 110 | only energy-reduced soups | |||
| 12.5 | E 954 | Saccharin and its Na, K and Ca salts | 110 | (52) | only energy-reduced soups | ||
| 12.5 | E 955 | Sucralose | 45 | only energy-reduced soups | |||
| 12.5 | E 959 | Neohesperidine DC | 50 | only energy-reduced soups | |||
| 12.5 | |||||||
| 12.5 | E 960a – 960d | Steviol glycosides | 40 | (1) (60) | only energy-reduced soups | ||
| 12.5 | |||||||
| 12.5 | E 961 | Neotame | 5 | only energy-reduced soups | |||
| 12.5 | E 962 | Salt of aspartame-acesulfame | 110 | (11)b (49) (50) | only energy-reduced soups | ||
| 12.5 | |||||||
| 12.5 | E 969 | Advantame | 2 | only energy-reduced soups | |||
| 12.5 | E 969 | ||||||
| 12.5 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 12.5 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 12.5 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 12.5 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 12.5 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 12.5 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 12.5 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 12.5 | E 969 | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | ||
| 12.5 | E 969 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 12.5 | E 969 | ||||||
| 12.5 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 12.5 | E 969 | ||||||
| 12.5 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 12.5 | E 969 | ||||||
| 12.6 | Sauces | Sauces | Sauces | Sauces | Sauces | ||
| 12.6 | Group I | Additives | |||||
| 12.6 | Group II | Colours at quantum satis | quantum satis | excluding tomato-based sauces | |||
| 12.6 | |||||||
| 12.6 | Group III | Colours with combined maximum limit | 500 | including pickles, relishes, chutney and picalilli; excluding tomato-based sauces Period of application: until 31 July 2014 | |||
| 12.6 | Group III | Colours with combined maximum limit | 500 | (65) | including pickles, relishes, chutney and picalilli; excluding tomato-based sauces Period of application: from 1 August 2014 | ||
| 12.6 | |||||||
| 12.6 | Group IV | Polyols | quantum satis | ||||
| 12.6 | |||||||
| 12.6 | E 104 | Quinoline Yellow | 20 | (64) | including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces | ||
| 12.6 | E 110 | Sunset Yellow FCF/Orange Yellow S | 30 | (64) | only in pickles and piccalilli | ||
| 12.6 | |||||||
| 12.6 | E 160b(i) | Annatto bixin | 30 | (94) | including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces | ||
| 12.6 | E 160b(ii) | Annatto norbixin | 30 | (94) | including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces | ||
| 12.6 | |||||||
| 12.6 | E 160d | Lycopene | 50 | excluding tomato-based sauces | |||
| 12.6 | |||||||
| 12.6 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only emulsified sauces with a fat content of 60 % or more | ||
| 12.6 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only emulsified sauces with a fat content of less than 60 % | ||
| 12.6 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 000 | (1) (2) | only emulsified sauces with a fat content of 60 % or more; non emulsified sauces | ||
| 12.6 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 2 000 | (1) (2) | only emulsified sauces with a fat content of less than 60 % | ||
| 12.6 | |||||||
| 12.6 | E 210-213 | Benzoic acid — benzoates | 1 000 | (1) (2) | only emulsified sauces with a fat content of less than 60 % | ||
| 12.6 | E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only emulsified sauces with a fat content of 60 % or more | ||
| 12.6 | |||||||
| 12.6 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (13) | |||
| 12.6 | |||||||
| 12.6 | E 334–337 and E 354 | Tartaric acid – tartrates | 4 000 | (1) (2) | |||
| 12.6 | |||||||
| 12.6 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |||
| 12.6 | E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | 75 | only emulsified sauces | |||
| 12.6 | E 392 | Extracts of rosemary | 100 | (41) (46) | |||
| 12.6 | E 427 | Cassia gum | 2 500 | ||||
| 12.6 | E 405 | Propane-1, 2-diol alginate | 8 000 | ||||
| 12.6 | E 416 | Karaya gum | 10 000 | only emulsified sauces | |||
| 12.6 | |||||||
| 12.6 | E 423 | Octenyl succinic acid modified gum arabic | 10 000 | ||||
| 12.6 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 12.6 | |||||||
| 12.6 | E 432-436 | Polysorbates | 5 000 | (1) | only emulsified sauces | ||
| 12.6 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | |||
| 12.6 | |||||||
| 12.6 | E 476 | Polyglycerol polyricinoleate | 4 000 | only emulsified sauces with a fat content of less than 20 % | |||
| 12.6 | E 476 | Polyglycerol polyricinoleate | 8 000 | only emulsified sauces with a fat content of 20 % or more | |||
| 12.6 | |||||||
| 12.6 | E 491-495 | Sorbitan esters | 5 000 | (1) | only emulsified sauces | ||
| 12.6 | E 950 | Acesulfame K | 350 | ||||
| 12.6 | E 951 | Aspartame | 350 | ||||
| 12.6 | E 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | |||
| 12.6 | E 955 | Sucralose | 450 | ||||
| 12.6 | |||||||
| 12.6 | E 957 | Thaumatin | 5 | only as flavour enhancer | |||
| 12.6 | |||||||
| 12.6 | E 959 | Neohesperidine DC | 50 | ||||
| 12.6 | |||||||
| 12.6 | E 960a – 960d | Steviol glycosides | 120 | (1) (60) | except soy-bean sauce (fermented and non-fermented) | ||
| 12.6 | E 960a – 960d | Steviol glycosides | 175 | (1) (60) | Only soy-bean sauce (fermented and non-fermented) | ||
| 12.6 | |||||||
| 12.6 | E 961 | Neotame | 12 | ||||
| 12.6 | E 961 | Neotame | 2 | only as flavour enhancer | |||
| 12.6 | E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | |||
| 12.6 | |||||||
| 12.6 | E 969 | Advantame | 4 | ||||
| 12.6 | E 969 | ||||||
| 12.6 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 12.6 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 12.6 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 12.6 | E 969 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 12.6 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 12.6 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 12.6 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 12.6 | E 969 | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | ||
| 12.6 | E 969 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 12.6 | E 969 | ||||||
| 12.6 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 12.6 | E 969 | ||||||
| 12.6 | E 969 | (64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III | (64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III | (64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III | (64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 12.6 | E 969 | ||||||
| 12.6 | E 969 | (65): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (65): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (65): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (65): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 12.6 | E 969 | ||||||
| 12.6 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 12.6 | E 969 | ||||||
| 12.7 | Salads and savoury-based sandwich spreads | Salads and savoury-based sandwich spreads | Salads and savoury-based sandwich spreads | Salads and savoury-based sandwich spreads | Salads and savoury-based sandwich spreads | ||
| 12.7 | Group I | Additives | |||||
| 12.7 | Group II | Colours at quantum satis | quantum satis | ||||
| 12.7 | |||||||
| 12.7 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 500 | (1) (2) | |||
| 12.7 | |||||||
| 12.7 | E 334–337 and E 354 | Tartaric acid – tartrates | 1 800 | (1) (2) | |||
| 12.7 | |||||||
| 12.7 | E 950 | Acesulfame K | 350 | only Feinkostsalat | |||
| 12.7 | E 951 | Aspartame | 350 | only Feinkostsalat | |||
| 12.7 | E 954 | Saccharin and its Na, K and Ca salts | 160 | (52) | only Feinkostsalat | ||
| 12.7 | E 955 | Sucralose | 140 | only Feinkostsalat | |||
| 12.7 | E 959 | Neohesperidine DC | 50 | only Feinkostsalat | |||
| 12.7 | E 961 | Neotame | 12 | only Feinkostsalat | |||
| 12.7 | E 962 | Salt of aspartame-acesulfame | 350 | (11)b (49) (50) | only Feinkostsalat | ||
| 12.7 | |||||||
| 12.7 | E 969 | Advantame | 4 | only Feinkostsalat | |||
| 12.7 | E 969 | ||||||
| 12.7 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 12.7 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 12.7 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 12.7 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 12.7 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 12.7 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 12.8 | Yeast and yeast products | Yeast and yeast products | Yeast and yeast products | Yeast and yeast products | Yeast and yeast products | ||
| 12.8 | Group I | Additives | |||||
| 12.8 | E 491-495 | Sorbitan esters | quantum satis | only dry yeast and yeast for baking | |||
| 12.9 | Protein products, excluding products covered in category 1.8 | Protein products, excluding products covered in category 1.8 | Protein products, excluding products covered in category 1.8 | Protein products, excluding products covered in category 1.8 | Protein products, excluding products covered in category 1.8 | ||
| 12.9 | Group I | Additives | |||||
| 12.9 | Group II | Colours at quantum satis | quantum satis | ||||
| 12.9 | Group III | Colours with combined maximum limit | 100 | only meat and fish analogues based on vegetable proteins | |||
| 12.9 | |||||||
| 12.9 | E 104 | Quinoline Yellow | 10 | (61) | only meat and fish analogues based on vegetable proteins | ||
| 12.9 | E 110 | Sunset Yellow FCF/Orange Yellow S | 20 | (61) | only meat and fish analogues based on vegetable proteins | ||
| 12.9 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | only meat and fish analogues based on vegetable proteins | ||
| 12.9 | |||||||
| 12.9 | E 160d | Lycopene | 30 | only meat and fish analogues based on vegetable proteins | |||
| 12.9 | |||||||
| 12.9 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein | ||
| 12.9 | |||||||
| 12.9 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only analogues of meat, fish, crustaceans and cephalopods | ||
| 12.9 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only gelatine | ||
| 12.9 | |||||||
| 12.9 | E 334–337 and E 354 | Tartaric acid – tartrates | 240 | (1) (2) | |||
| 12.9 | |||||||
| 12.9 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only vegetable protein drinks | ||
| 12.9 | E 959 | Neohesperidine DC | 5 | only vegetable protein products, only as flavour enhancer | |||
| 12.9 | E 959 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 12.9 | E 959 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 12.9 | E 959 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 12.9 | E 959 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 12.9 | E 959 | ||||||
| 12.9 | E 959 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 13 | Foods intended for specific groups as defined by Regulation (EU) No 609/2013 | Foods intended for specific groups as defined by Regulation (EU) No 609/2013 | Foods intended for specific groups as defined by Regulation (EU) No 609/2013 | Foods intended for specific groups as defined by Regulation (EU) No 609/2013 | Foods intended for specific groups as defined by Regulation (EU) No 609/2013 | ||
| 13.1 | Foods for infants and young children | Foods for infants and young children | Foods for infants and young children | Foods for infants and young children | Foods for infants and young children | ||
| 13.1 | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | ||
| 13.1 | The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions | |||
| 13.1 | E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annex to Regulation (EU) No 609/2013, in the Annexes to Commission Delegated Regulation (EU) 2016/127 [^E0044], in the Annexes to Commission Delegated Regulation (EU) 2016/128 [^E0045] and in the Annexes to Commission Directive 2006/125/EC [^E0046] | E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annex to Regulation (EU) No 609/2013, in the Annexes to Commission Delegated Regulation (EU) 2016/127 [^E0044], in the Annexes to Commission Delegated Regulation (EU) 2016/128 [^E0045] and in the Annexes to Commission Directive 2006/125/EC [^E0046] | E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annex to Regulation (EU) No 609/2013, in the Annexes to Commission Delegated Regulation (EU) 2016/127 [^E0044], in the Annexes to Commission Delegated Regulation (EU) 2016/128 [^E0045] and in the Annexes to Commission Directive 2006/125/EC [^E0046] | E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annex to Regulation (EU) No 609/2013, in the Annexes to Commission Delegated Regulation (EU) 2016/127 [^E0044], in the Annexes to Commission Delegated Regulation (EU) 2016/128 [^E0045] and in the Annexes to Commission Directive 2006/125/EC [^E0046] | |||
| 13.1 | 13.1.1 | Infant formulae as defined by Regulation (EU) No 609/2013 | Infant formulae as defined by Regulation (EU) No 609/2013 | Infant formulae as defined by Regulation (EU) No 609/2013 | Infant formulae as defined by Regulation (EU) No 609/2013 | Infant formulae as defined by Regulation (EU) No 609/2013 | |
| 13.1 | 13.1.1 | ||||||
| 13.1 | 13.1.1 | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | ||
| 13.1 | 13.1.1 | E 270 | Lactic acid | quantum satis | only L(+)-form | ||
| 13.1 | 13.1.1 | E 304(i) | L-ascorbyl palmitate | 10 | |||
| E 306 | 13.1.1 | Tocopherol-rich extract | 10 | (16) | |||
| E 307 | 13.1.1 | Alpha-tocopherol | 10 | (16) | |||
| E 308 | 13.1.1 | Gamma-tocopherol | 10 | (16) | |||
| E 309 | 13.1.1 | Delta-tocopherol | 10 | (16) | |||
| E 322 | 13.1.1 | Lecithins | 1 000 | (14) | |||
| E 330 | 13.1.1 | Citric acid | quantum satis | ||||
| E 331 | 13.1.1 | Sodium citrates | 2 000 | (43) | |||
| E 332 | 13.1.1 | Potassium citrates | (43) | ||||
| E 338 | 13.1.1 | Phosphoric acid | 1 000 | (4) (44) | |||
| E 339 | 13.1.1 | Sodium phosphates | 1 000 | (4) (15) | |||
| E 340 | 13.1.1 | Potassium phosphates | (4) (15) | ||||
| ————— | ————— | ————— | ————— | ————— | ————— | ||
| E 471 | 13.1.1 | Mono- and diglycerides of fatty acids | 4 000 | (14) | |||
| E 472c | 13.1.1 | Citric acid esters of mono- and diglycerides of fatty acids | 7 500 | (14) | only when sold as powder | ||
| E 472c | 13.1.1 | Citric acid esters of mono- and diglycerides of fatty acids | 9 000 | (14) | only sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids | ||
| E 473 | 13.1.1 | Sucrose esters of fatty acids | 120 | (14) | only products containing hydrolysed proteins, peptides or amino acids | ||
| E 473 | 13.1.1 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| E 473 | 13.1.1 | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | ||
| E 473 | 13.1.1 | ||||||
| E 473 | 13.1.1 | (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | ||
| E 473 | 13.1.1 | ||||||
| E 473 | 13.1.1 | (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination | (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination | (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination | (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination | ||
| E 473 | 13.1.1 | ||||||
| E 473 | 13.1.1 | (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | ||
| E 473 | 13.1.1 | (44): In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (44): In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (44): In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | (44): In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127 | ||
| 13.1.2 | 13.1.1 | Follow-on formulae as defined by Regulation (EU) No 609/2013 | Follow-on formulae as defined by Regulation (EU) No 609/2013 | Follow-on formulae as defined by Regulation (EU) No 609/2013 | Follow-on formulae as defined by Regulation (EU) No 609/2013 | Follow-on formulae as defined by Regulation (EU) No 609/2013 | |
| 13.1.2 | 13.1.1 | ||||||
| 13.1.2 | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used | |||
| 13.1.2 | E 270 | Lactic acid | quantum satis | only L(+)-form | |||
| 13.1.2 | E 304(i) | L-ascorbyl palmitate | 10 | ||||
| 13.1.2 | E 306 | Tocopherol-rich extract | 10 | (16) | |||
| 13.1.2 | E 307 | Alpha-tocopherol | 10 | (16) | |||
| 13.1.2 | E 308 | Gamma-tocopherol | 10 | (16) | |||
| 13.1.2 | E 309 | Delta-tocopherol | 10 | (16) | |||
| 13.1.2 | E 322 | Lecithins | 1 000 | (14) | |||
| 13.1.2 | E 330 | Citric acid | quantum satis | ||||
| 13.1.2 | E 331 | Sodium citrates | 2 000 | (43) | |||
| 13.1.2 | E 332 | Potassium citrates | quantum satis | (43) | |||
| 13.1.2 | E 338 | Phosphoric acid | (4) (44) | ||||
| 13.1.2 | E 339 | Sodium phosphates | 1 000 | (4) (15) | |||
| 13.1.2 | E 340 | Potassium phosphates | (4) (15) | ||||
| 13.1.2 | E 407 | Carrageenan | 300 | (17) | |||
| 13.1.2 | E 410 | Locust bean gum | 1 000 | (17) | |||
| 13.1.2 | E 412 | Guar gum | 1 000 | (17) | |||
| 13.1.2 | E 440 | Pectins | 5 000 | only acidified follow-on formulae | |||
| 13.1.2 | E 471 | Mono- and diglycerides of fatty acids | 4 000 | (14) | |||
| 13.1.2 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7 500 | (14) | only when sold as powder | ||
| 13.1.2 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 9 000 | (14) | only when sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids | ||
| 13.1.2 | E 473 | Sucrose esters of fatty acids | 120 | (14) | only products containing hydrolysed proteins, peptides or amino acids | ||
| 13.1.2 | E 473 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 13.1.2 | E 473 | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | ||
| 13.1.2 | E 473 | ||||||
| 13.1.2 | E 473 | (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | ||
| 13.1.2 | E 473 | ||||||
| 13.1.2 | E 473 | (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination | (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination | (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination | (16): E 306, E 307, E 308 and E 309 are authorised individually or in combination | ||
| 13.1.2 | E 473 | (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff | ||
| 13.1.2 | E 473 | ||||||
| 13.1.2 | E 473 | (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | ||
| 13.1.2 | E 473 | (44): In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (44): In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (44): In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | (44): In conformity with the limits set in the Annex to Regulation (EU) No 609/2013 and in the Annexes to Delegated Regulation (EU) 2016/127. | ||
| 13.1.3 | Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | ||
| 13.1.3 | |||||||
| 13.1.3 | E 170 | Calcium carbonate | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 260 | Acetic acid | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | |||||||
| 13.1.3 | E 261 | Potassium acetates | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment Period of application: From 6 February 2013 | |||
| 13.1.3 | |||||||
| 13.1.3 | E 262 | Sodium acetates | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 263 | Calcium acetate | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 270 | Lactic acid | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| 13.1.3 | E 296 | Malic acid | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| 13.1.3 | E 300 | L-ascorbic acid | 200 | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| 13.1.3 | E 301 | Sodium L-ascorbate | 200 | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| 13.1.3 | E 302 | Calcium L-ascorbate | 200 | (18) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| 13.1.3 | E 304(i) | L-ascorbyl palmitate | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| 13.1.3 | E 306 | Tocopherol-rich extract | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| 13.1.3 | E 307 | Alpha-tocopherol | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| 13.1.3 | E 308 | Gamma-tocopherol | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| 13.1.3 | E 309 | Delta-tocopherol | 100 | (19) | only fat-containing cereal-based foods including biscuits and rusks and baby foods | ||
| 13.1.3 | E 322 | Lecithins | 10 000 | only biscuits and rusks, cereal-based foods, baby foods | |||
| 13.1.3 | E 325 | Sodium lactate | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| 13.1.3 | E 326 | Potassium lactate | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| 13.1.3 | E 327 | Calcium lactate | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only | |||
| 13.1.3 | E 330 | Citric acid | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 331 | Sodium citrates | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 332 | Potassium citrates | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 333 | Calcium citrates | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | |||||||
| 13.1.3 | E 334 | Tartaric acid (L(+)-) | 5 000 | (100) | only L(+)-form; only biscuits and rusks and baby foods | ||
| 13.1.3 | E 335 | Sodium tartrates | 5 000 | (51) (100) | only L(+)-form; only biscuits and rusks and baby foods | ||
| 13.1.3 | E 336 | Potassium tartrates | 5 000 | (51) (100) | only L(+)-form; only biscuits and rusks and baby foods | ||
| 13.1.3 | |||||||
| 13.1.3 | E 338 | Phosphoric acid | 1 000 | (4) | only processed cereal-based foods and baby foods, only for pH adjustment | ||
| 13.1.3 | E 339 | Sodium phosphates | 1 000 | (4) (20) | only cereals | ||
| 13.1.3 | E 340 | Potassium phosphates | 1 000 | (4) (20) | only cereals | ||
| 13.1.3 | E 341 | Calcium phosphates | 1 000 | (4) (20) | only cereals | ||
| 13.1.3 | E 341 | Calcium phosphates | 1 000 | (4) | only in fruit-based desserts | ||
| 13.1.3 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 13.1.3 | |||||||
| 13.1.3 | E 400 | Alginic acid | 500 | (23) | only deserts and puddings | ||
| 13.1.3 | E 401 | Sodium alginate | 500 | (23) | only deserts and puddings | ||
| 13.1.3 | E 402 | Potassium alginate | 500 | (23) | only deserts and puddings | ||
| 13.1.3 | E 404 | Calcium alginate | 500 | (23) | only deserts and puddings | ||
| 13.1.3 | E 410 | Locust bean gum | 10 000 | (21) | only processed cereal-based foods and baby foods | ||
| 13.1.3 | E 412 | Guar gum | 10 000 | (21) | only processed cereal-based foods and baby foods | ||
| 13.1.3 | E 414 | Gum arabic (acacia gum) | 10 000 | (21) | only processed cereal-based foods and baby foods | ||
| 13.1.3 | E 415 | Xanthan gum | 10 000 | (21) | only processed cereal-based foods and baby foods | ||
| 13.1.3 | E 440 | Pectin | 10 000 | (21) | only processed cereal-based foods and baby foods | ||
| 13.1.3 | E 410 | Locust bean gum | 20 000 | (21) | only gluten-free cereal-based foods | ||
| 13.1.3 | E 412 | Guar gum | 20 000 | (21) | only gluten-free cereal-based foods | ||
| 13.1.3 | E 414 | Gum arabic (acacia gum) | 20 000 | (21) | only gluten-free cereal-based foods | ||
| 13.1.3 | E 415 | Xanthan gum | 20 000 | (21) | only gluten-free cereal-based foods | ||
| 13.1.3 | E 440 | Pectin | 20 000 | (21) | only gluten-free cereal-based foods | ||
| 13.1.3 | E 450 | Diphosphates | 5 000 | (4) (42) | only biscuits and rusks | ||
| 13.1.3 | E 471 | Mono- and diglycerides of fatty acids | 5 000 | (22) | only biscuits and rusks, cereal-based foods, baby foods | ||
| 13.1.3 | E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | 5 000 | (22) | only biscuits and rusks, cereal-based foods, baby foods | ||
| 13.1.3 | E 472b | Lactic acid esters of mono- and diglycerides of fatty acids | 5 000 | (22) | only biscuits and rusks, cereal-based foods, baby foods | ||
| 13.1.3 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 5 000 | (22) | only biscuits and rusks, cereal-based foods, baby foods | ||
| 13.1.3 | E 500 | Sodium carbonates | quantum satis | only as rising agent | |||
| 13.1.3 | E 501 | Potassium carbonates | quantum satis | only as rising agent | |||
| 13.1.3 | E 503 | Ammonium carbonates | quantum satis | only as rising agent | |||
| 13.1.3 | E 507 | Hydrochloric acid | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 524 | Sodium hydroxide | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 525 | Potassium hydroxide | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 526 | Calcium hydroxide | quantum satis | only processed cereal-based foods and baby foods, only for pH adjustment | |||
| 13.1.3 | E 551 | Silicon dioxide | 2 000 | only Dry cereals | |||
| 13.1.3 | E 575 | Glucono-delta-lactone | 5 000 | (42) | only biscuits and rusks | ||
| 13.1.3 | E 920 | L-cysteine | 1 000 | only biscuits for infants and young children | |||
| 13.1.3 | E 1404 | Oxidized starch | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 1410 | Monostarch phosphate | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 1412 | Distarch phosphate | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 1413 | Phosphated distarch phosphate | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 1414 | Acetylated distarch phosphate | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 1420 | Acetylated starch | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 1422 | Acetylated distarch adipate | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 1450 | Starch sodium octenyl succinate | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 1451 | Acetylated oxidised starch | 50 000 | only processed cereal-based foods and baby foods | |||
| 13.1.3 | E 300 | Ascorbic acid | 300 | (18) | only fruit — and vegetable based drinks, juices and baby foods | ||
| 13.1.3 | E 301 | Sodium ascorbate | 300 | (18) | only fruit — and vegetable based drinks, juices and baby foods | ||
| 13.1.3 | E 302 | Calcium ascorbate | 300 | (18) | only fruit — and vegetable based drinks, juices and baby foods | ||
| 13.1.3 | E 333 | Calcium citrates | quantum satis | only low sugar fruit-based products | |||
| 13.1.3 | E 333 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 13.1.3 | E 333 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 13.1.3 | E 333 | (18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid | (18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid | (18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid | (18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid | ||
| 13.1.3 | E 333 | (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination | (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination | (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination | (19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination | ||
| 13.1.3 | E 333 | (20): E 339, E 340 and E 341 are authorised individually or in combination | (20): E 339, E 340 and E 341 are authorised individually or in combination | (20): E 339, E 340 and E 341 are authorised individually or in combination | (20): E 339, E 340 and E 341 are authorised individually or in combination | ||
| 13.1.3 | E 333 | (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination | (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination | (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination | (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination | ||
| 13.1.3 | E 333 | (22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination | (22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination | (22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination | (22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination | ||
| 13.1.3 | E 333 | (23): E 400, E 401, E 402 and E 404 are authorised individually or in combination | (23): E 400, E 401, E 402 and E 404 are authorised individually or in combination | (23): E 400, E 401, E 402 and E 404 are authorised individually or in combination | (23): E 400, E 401, E 402 and E 404 are authorised individually or in combination | ||
| 13.1.3 | E 333 | (42): As a residue | (42): As a residue | (42): As a residue | (42): As a residue | ||
| 13.1.3 | E 333 | ||||||
| 13.1.3 | E 333 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 13.1.3 | E 333 | (100): Maximum individually or for the combination of E 334, E 335 and E 336 | (100): Maximum individually or for the combination of E 334, E 335 and E 336 | (100): Maximum individually or for the combination of E 334, E 335 and E 336 | (100): Maximum individually or for the combination of E 334, E 335 and E 336 | ||
| ————— | ————— | ————— | ————— | ————— | ————— | ||
| 13.1.5 | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants and young children | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants and young children | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants and young children | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants and young children | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants and young children | ||
| 13.1.5.1 | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants | ||
| 13.1.5.1 | |||||||
| 13.1.5.1 | The additives of categories 13.1.1 and 13.1.2 are applicable, except for E 412. | The additives of categories 13.1.1 and 13.1.2 are applicable, except for E 412. | The additives of categories 13.1.1 and 13.1.2 are applicable, except for E 412. | The additives of categories 13.1.1 and 13.1.2 are applicable, except for E 412. | The additives of categories 13.1.1 and 13.1.2 are applicable, except for E 412. | ||
| 13.1.5.1 | E 170 | Calcium carbonate | quantum satis | ||||
| 13.1.5.1 | E 304(i) | L-ascorbyl palmitate | 100 | ||||
| 13.1.5.1 | E 331 | Sodium citrates | quantum satis | ||||
| 13.1.5.1 | E 332 | Potassium citrates | quantum satis | ||||
| 13.1.5.1 | E 333 | Calcium citrates | quantum satis | ||||
| 13.1.5.1 | E 338 | Phosphoric acid | 1 000 | (1) (4) | only for pH adjustment | ||
| 13.1.5.1 | E 339 | Sodium phosphates | 1 000 | (1) (4) (20) | |||
| 13.1.5.1 | E 340 | Potassium phosphates | 1 000 | (1) (4) (20) | |||
| 13.1.5.1 | E 341 | Calcium phosphates | 1 000 | (1) (4) (20) | |||
| 13.1.5.1 | E 401 | Sodium alginate | 1 000 | From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding | |||
| 13.1.5.1 | E 405 | Propane-1, 2-diol alginate | 200 | From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism | |||
| 13.1.5.1 | |||||||
| 13.1.5.1 | E 410 | Locust bean gum | 5 300 | From birth onwards in products for reduction of gastro-oesophageal reflux | |||
| 13.1.5.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 13.1.5.1 | |||||||
| 13.1.5.1 | E 415 | Xanthan gum | 1 200 | From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism | |||
| 13.1.5.1 | |||||||
| 13.1.5.1 | E 440 | Pectins | 4 000 | From birth onwards in products used in case of gastro-intestinal disorders | |||
| 13.1.5.1 | |||||||
| 13.1.5.1 | E 466 | Sodium carboxy methyl cellulose, Cellulose gum | 10 000 | From birth onwards in products for the dietary management of metabolic disorders | |||
| 13.1.5.1 | |||||||
| 13.1.5.1 | E 471 | Mono- and diglycerides of fatty acids | 5 000 | From birth onwards in specialised diets, particularly those devoid of proteins | |||
| 13.1.5.1 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7 500 | only when sold as powder; From birth onwards | |||
| 13.1.5.1 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 9 000 | only when sold as liquid; From birth onwards | |||
| 13.1.5.1 | E 473 | Sucrose esters of fatty acids | 120 | only products containing hydrolysed proteins, peptides and amino acids | |||
| 13.1.5.1 | E 500 | Sodium carbonates | quantum satis | only as rising agent | |||
| 13.1.5.1 | E 501 | Potassium carbonates | quantum satis | only as rising agent | |||
| 13.1.5.1 | E 507 | Hydrochloric acid | quantum satis | only as rising agent | |||
| 13.1.5.1 | E 524 | Sodium hydroxide | quantum satis | only for pH adjustment | |||
| 13.1.5.1 | E 525 | Potassium hydroxide | quantum satis | only for pH adjustment | |||
| 13.1.5.1 | E 526 | Calcium hydroxide | quantum satis | only for pH adjustment | |||
| 13.1.5.1 | |||||||
| 13.1.5.1 | E 1450 | Starch sodium octenyl succinate | 20 000 | only in infant formulae and follow-on formulae Period of application: until 18 February 2028 | |||
| 13.1.5.1 | E 1450 | Starch sodium octenyl succinate | 10 000 | only in infant formulae and follow-on formulae Period of application: from 18 February 2028 | |||
| 13.1.5.1 | E 1450 | ||||||
| 13.1.5.1 | E 1450 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 13.1.5.1 | E 1450 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 13.1.5.1 | E 1450 | (20): E 339, E 340 and E 341 are authorised individually or in combination | (20): E 339, E 340 and E 341 are authorised individually or in combination | (20): E 339, E 340 and E 341 are authorised individually or in combination | (20): E 339, E 340 and E 341 are authorised individually or in combination | ||
| 13.1.5.2 | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children | Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children | ||
| 13.1.5.2 | |||||||
| 13.1.5.2 | The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341, E 412. | The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341, E 412. | The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341, E 412. | The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341, E 412. | The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341, E 412. | ||
| 13.1.5.2 | E 401 | Sodium alginate | 1 000 | From four months onwards in special food products with adapted composition, required for metabolic disorders and for general tube-feeding | |||
| 13.1.5.2 | E 405 | Propane-1, 2-diol alginate | 200 | From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism | |||
| 13.1.5.2 | |||||||
| 13.1.5.2 | E 410 | Locust bean gum | 5 300 | From birth onwards in products for reduction of gastro-oesophageal reflux | |||
| 13.1.5.2 | E 412 | Guar gum | 10 000 | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids Period of application: until 27 April 2027 | |||
| 13.1.5.2 | |||||||
| 13.1.5.2 | E 415 | Xanthan gum | 1 200 | From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism | |||
| 13.1.5.2 | |||||||
| 13.1.5.2 | E 440 | Pectins | 4 000 | From birth onwards in products used in case of gastro-intestinal disorders | |||
| 13.1.5.2 | |||||||
| 13.1.5.2 | E 466 | Sodium carboxy methyl cellulose, Cellulose gum | 10 000 | From birth onwards in products for the dietary management of metabolic disorders | |||
| 13.1.5.2 | |||||||
| 13.1.5.2 | E 471 | Mono- and diglycerides of fatty acids | 5 000 | From birth onwards in specialised diets, particularly those devoid of proteins | |||
| 13.1.5.2 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7 500 | only when sold as powder; From birth onwards | |||
| 13.1.5.2 | E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 9 000 | only when sold as liquid; From birth onwards | |||
| 13.1.5.2 | E 473 | Sucrose esters of fatty acids | 120 | only products containing hydrolysed proteins, peptides and amino acids | |||
| 13.1.5.2 | |||||||
| 13.1.5.2 | E 1450 | Starch sodium octenyl succinate | 20 000 | Period of application: until 18 February 2028 | |||
| 13.1.5.2 | E 1450 | Starch sodium octenyl succinate | 10 000 | Period of application: from 18 February 2028 | |||
| 13.2 | Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5) | Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5) | Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5) | Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5) | Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5) | ||
| 13.2 | |||||||
| 13.2 | Products in this category can also contain additives that are allowed in the corresponding food categories | Products in this category can also contain additives that are allowed in the corresponding food categories | Products in this category can also contain additives that are allowed in the corresponding food categories | Products in this category can also contain additives that are allowed in the corresponding food categories | Products in this category can also contain additives that are allowed in the corresponding food categories | ||
| 13.2 | Group I | Additives | |||||
| 13.2 | Group II | Colours at quantum satis | quantum satis | ||||
| 13.2 | |||||||
| 13.2 | Group III | Colours with combined maximum limit | 50 | (88) | |||
| 13.2 | |||||||
| 13.2 | Group IV | Polyols | quantum satis | ||||
| 13.2 | |||||||
| 13.2 | E 104 | Quinoline Yellow | 10 | (61) | |||
| 13.2 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | |||
| 13.2 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | |||
| 13.2 | |||||||
| 13.2 | E 160d | Lycopene | 30 | ||||
| 13.2 | |||||||
| 13.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 500 | (1) (2) | |||
| 13.2 | |||||||
| 13.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |||
| 13.2 | E 405 | Propane-1, 2-diol alginate | 1 200 | ||||
| 13.2 | E 406 | Agar | quantum satis | only foods in tablet and coated tablet form | |||
| 13.2 | E 432-436 | Polysorbates | 1 000 | (1) | |||
| 13.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 13.2 | E 475 | Polyglycerol esters of fatty acids | 5 000 | ||||
| 13.2 | E 477 | Propane-1,2-diol esters of fatty acids | 1 000 | ||||
| 13.2 | E 481-482 | Stearoyl-2-lactylates | 2 000 | (1) | |||
| 13.2 | E 491-495 | Sorbitan esters | 5 000 | (1) | |||
| 13.2 | |||||||
| 13.2 | E 904 | Shellac | 46 000 | only in tablet and coated tablet forms | |||
| 13.2 | |||||||
| 13.2 | E 950 | Acesulfame K | 450 | ||||
| 13.2 | E 951 | Aspartame | 1 000 | ||||
| 13.2 | E 952 | Cyclamic acid and its Na and Ca salts | 400 | (51) | |||
| 13.2 | E 954 | Saccharin and its Na, K and Ca salts | 200 | (52) | |||
| 13.2 | E 955 | Sucralose | 400 | ||||
| 13.2 | E 959 | Neohesperidine DC | 100 | ||||
| 13.2 | |||||||
| 13.2 | E 960a – 960d | Steviol glycosides | 330 | (1) (60) | |||
| 13.2 | |||||||
| 13.2 | E 961 | Neotame | 32 | ||||
| 13.2 | E 962 | Salt of aspartame-acesulfame | 450 | (11)a (49) (50) | |||
| 13.2 | |||||||
| 13.2 | E 969 | Advantame | 10 | ||||
| 13.2 | |||||||
| 13.2 | E 1201 | Polyvinylpyrrolidone | quantum satis | only in tablet and coated tablet forms | |||
| 13.2 | E 1201 | ||||||
| 13.2 | E 1201 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 13.2 | E 1201 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 13.2 | E 1201 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 13.2 | E 1201 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 13.2 | E 1201 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 13.2 | E 1201 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 13.2 | E 1201 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 13.2 | E 1201 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 13.2 | E 1201 | ||||||
| 13.2 | E 1201 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 13.2 | E 1201 | ||||||
| 13.2 | E 1201 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 13.2 | E 1201 | ||||||
| 13.2 | E 1201 | (88): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg only in liquid heat-treated products. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (88): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg only in liquid heat-treated products. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (88): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg only in liquid heat-treated products. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (88): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg only in liquid heat-treated products. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 13.3 | Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 | Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 | Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 | Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 | Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 | ||
| 13.3 | |||||||
| 13.3 | Group I | Additives | |||||
| 13.3 | Group II | Colours at quantum satis | quantum satis | ||||
| 13.3 | Group III | Colours with combined maximum limit | 50 | ||||
| 13.3 | Group IV | Polyols | quantum satis | ||||
| 13.3 | |||||||
| 13.3 | E 104 | Quinoline Yellow | 10 | (61) | |||
| 13.3 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | |||
| 13.3 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | |||
| 13.3 | |||||||
| 13.3 | E 160d | Lycopene | 30 | ||||
| 13.3 | |||||||
| 13.3 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 500 | (1) (2) | |||
| 13.3 | |||||||
| 13.3 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |||
| 13.3 | E 405 | Propane-1, 2-diol alginate | 1 200 | ||||
| 13.3 | E 432-436 | Polysorbates | 1 000 | (1) | |||
| 13.3 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 13.3 | E 475 | Polyglycerol esters of fatty acids | 5 000 | ||||
| 13.3 | E 477 | Propane-1,2-diol esters of fatty acids | 1 000 | ||||
| 13.3 | E 481-482 | Stearoyl-2-lactylates | 2 000 | (1) | |||
| 13.3 | E 491-495 | Sorbitan esters | 5 000 | (1) | |||
| 13.3 | E 950 | Acesulfame K | 450 | ||||
| 13.3 | E 951 | Aspartame | 800 | ||||
| 13.3 | E 952 | Cyclamic acid and its Na and Ca salts | 400 | (51) | |||
| 13.3 | E 954 | Saccharin and its Na, K and Ca salts | 240 | (52) | |||
| 13.3 | E 955 | Sucralose | 320 | ||||
| 13.3 | E 959 | Neohesperidine DC | 100 | ||||
| 13.3 | |||||||
| 13.3 | E 960a – 960d | Steviol glycosides | 270 | (1) (60) | |||
| 13.3 | |||||||
| 13.3 | E 961 | Neotame | 26 | ||||
| 13.3 | E 962 | Salt of aspartame-acesulfame | 450 | (11)a (49) (50) | |||
| 13.3 | |||||||
| 13.3 | E 969 | Advantame | 8 | ||||
| 13.3 | E 969 | ||||||
| 13.3 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 13.3 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 13.3 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 13.3 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 13.3 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 13.3 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 13.3 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 13.3 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 13.3 | E 969 | ||||||
| 13.3 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 13.3 | E 969 | ||||||
| 13.3 | E 969 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| ————— | ————— | ————— | ————— | ————— | ————— | ||
| 14 | Beverages | Beverages | Beverages | Beverages | Beverages | ||
| 14.1 | Non-alcoholic beverages | Non-alcoholic beverages | Non-alcoholic beverages | Non-alcoholic beverages | 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 | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters | Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters | ||
| 14.1.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 500 | (1) (4) | only prepared table waters | ||
| 14.1.1 | E 338-452 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.1.1 | E 338-452 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.1.1 | E 338-452 | (48): Mineral salts added to prepared table waters for standardisation are not classified as additives | (48): Mineral salts added to prepared table waters for standardisation are not classified as additives | (48): Mineral salts added to prepared table waters for standardisation are not classified as additives | (48): Mineral salts added to prepared table waters for standardisation are not classified as additives | ||
| 14.1.2 | Fruit juices as defined by Directive 2001/112/EC and vegetable juices | Fruit juices as defined by Directive 2001/112/EC and vegetable juices | Fruit juices as defined by Directive 2001/112/EC and vegetable juices | Fruit juices as defined by Directive 2001/112/EC and vegetable juices | Fruit juices as defined by Directive 2001/112/EC and vegetable juices | ||
| 14.1.2 | Group I | Additives | only vegetable juices | ||||
| 14.1.2 | E 170 | Calcium carbonate | quantum satis | only grape juice | |||
| 14.1.2 | |||||||
| 14.1.2 | E 200-202 | Sorbic acid – potassium sorbate | 500 | (1) (2) | only Sød … saft and sødet … saft | ||
| 14.1.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 2 000 | (1) (2) | only grape juice, unfermented, for sacramental use | ||
| 14.1.2 | |||||||
| 14.1.2 | E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only Sød … saft and sødet … saft | ||
| 14.1.2 | E 220-228 | Sulphur dioxide — sulphites | 2 000 | (3) | only concentrated grape juice for home wine-making | ||
| 14.1.2 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments | ||
| 14.1.2 | E 220-228 | Sulphur dioxide — sulphites | 350 | (3) | only lime and lemon juice | ||
| 14.1.2 | E 220-228 | Sulphur dioxide — sulphites | 70 | (3) | only grape juice, unfermented, for sacramental use | ||
| 14.1.2 | E 296 | Malic acid | 3 000 | only pineapple juice | |||
| 14.1.2 | E 300 | Ascorbic acid | quantum satis | ||||
| 14.1.2 | E 330 | Citric acid | 3 000 | ||||
| 14.1.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.1.2 | |||||||
| 14.1.2 | E 440 | Pectins | 3 000 | only pineapple and passion fruit juice | |||
| 14.1.2 | E 900 | Dimethyl polysiloxane | 10 | only pineapple juice and Sød … saft and sødet … saft | |||
| 14.1.2 | E 900 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.1.2 | E 900 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.1.2 | E 900 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.1.3 | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products | Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products | ||
| 14.1.3 | Group I | Additives | only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | ||||
| 14.1.3 | |||||||
| 14.1.3 | E 200-202 | Sorbic acid – potassium sorbate | 250 | (1) (2) | only traditional Swedish fruit syrups, maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used | ||
| 14.1.3 | E 200-202 | Sorbic acid – potassium sorbate | 300 | (1) (2) | only traditional Swedish and Finnish fruit syrups | ||
| 14.1.3 | |||||||
| 14.1.3 | E 210-213 | Benzoic acid — benzoates | 150 | (1) (2) | only traditional Swedish and Finnish fruit syrups | ||
| 14.1.3 | E 270 | Lactic acid | 5 000 | ||||
| 14.1.3 | E 296 | Malic acid | quantum satis | only traditional Swedish and Finnish fruit syrups | |||
| 14.1.3 | E 300 | Ascorbic acid | quantum satis | ||||
| 14.1.3 | E 330 | Citric acid | 5 000 | ||||
| 14.1.3 | E 440 | Pectins | 3 000 | only pineapple and passion fruit | |||
| 14.1.3 | |||||||
| 14.1.3 | E 466 | Sodium carboxy methyl cellulose, Cellulose gum | quantum satis | only traditional Swedish and Finnish fruit syrups from citrus | |||
| 14.1.3 | |||||||
| 14.1.3 | E 950 | Acesulfame K | 350 | only energy-reduced or with no added sugar | |||
| 14.1.3 | E 951 | Aspartame | 600 | only energy-reduced or with no added sugar | |||
| 14.1.3 | E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced or with no added sugar | ||
| 14.1.3 | E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | only energy-reduced or with no added sugar | ||
| 14.1.3 | E 955 | Sucralose | 300 | only energy-reduced or with no added sugar | |||
| 14.1.3 | E 959 | Neohesperidine DC | 30 | only energy-reduced or with no added sugar | |||
| 14.1.3 | |||||||
| 14.1.3 | E 960a – 960d | Steviol glycosides | 100 | (1) (60) | only energy-reduced or with no added sugar | ||
| 14.1.3 | |||||||
| 14.1.3 | E 961 | Neotame | 20 | only energy-reduced or with no added sugar | |||
| 14.1.3 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only energy-reduced or with no added sugar | ||
| 14.1.3 | |||||||
| 14.1.3 | E 969 | Advantame | 6 | only energy-reduced or with no added sugar | |||
| 14.1.3 | E 969 | ||||||
| 14.1.3 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 14.1.3 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 14.1.3 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 14.1.3 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 14.1.3 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 14.1.3 | E 969 | ||||||
| 14.1.3 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 14.1.3 | E 969 | ||||||
| 14.1.4 | Flavoured drinks | Flavoured drinks | Flavoured drinks | Flavoured drinks | Flavoured drinks | ||
| 14.1.4 | |||||||
| 14.1.4 | Group I | Additives | E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category | ||||
| 14.1.4 | |||||||
| 14.1.4 | Group II | Colours at quantum satis | quantum satis | excluding chocolate milk and malt products Period of application: until 31 July 2014 | |||
| 14.1.4 | Group II | Colours at quantum satis | quantum satis | (74) | excluding chocolate milk and malt products Period of application: from 1 August 2014 | ||
| 14.1.4 | Group III | Colours with combined maximum limit | 100 | (25) | excluding chocolate milk and malt products Period of application: until 31 July 2014 | ||
| 14.1.4 | Group III | Colours with combined maximum limit | 100 | (25) (74) | excluding chocolate milk and malt products Period of application: from 1 August 2014 | ||
| 14.1.4 | |||||||
| 14.1.4 | E 104 | Quinoline Yellow | 10 | (61) | excluding chocolate milk and malt products | ||
| 14.1.4 | E 110 | Sunset Yellow FCF/Orange Yellow S | 20 | (61) | excluding chocolate milk and malt products | ||
| 14.1.4 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | excluding chocolate milk and malt products | ||
| 14.1.4 | |||||||
| 14.1.4 | E 160b(i) | Annatto bixin | 20 | ||||
| 14.1.4 | |||||||
| 14.1.4 | E 160d | Lycopene | 12 | excluding dilutable drinks | |||
| 14.1.4 | |||||||
| 14.1.4 | E 200-202 | Sorbic acid – potassium sorbate | 250 | (1) (2) | maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used | ||
| 14.1.4 | E 200-202 | Sorbic acid – potassium sorbate | 300 | (1) (2) | excluding dairy-based drinks | ||
| 14.1.4 | |||||||
| 14.1.4 | E 210-213 | Benzoic acid — benzoates | 150 | (1) (2) | excluding dairy-based drinks | ||
| 14.1.4 | E 220-228 | Sulphur dioxide — sulphites | 20 | (3) | only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice | ||
| 14.1.4 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup | ||
| 14.1.4 | E 220-228 | Sulphur dioxide — sulphites | 350 | (3) | only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water) | ||
| 14.1.4 | E 220-228 | Sulphur dioxide — sulphites | 250 | (3) | only other concentrates based on fruit juice or comminuted fruit; capilé, groselha | ||
| 14.1.4 | E 242 | Dimethyl dicarbonate | 250 | (24) | |||
| 14.1.4 | |||||||
| 14.1.4 | E 246 | Glycolipids | 50 | excluding dairy based drinks | |||
| 14.1.4 | |||||||
| 14.1.4 | E 297 | Fumaric acid | 1 000 | only instant powders for fruit-based drinks | |||
| 14.1.4 | |||||||
| 14.1.4 | E 334–337 and E 354 | Tartaric acid – tartrates | 4 000 | (1) (2) | |||
| 14.1.4 | |||||||
| 14.1.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 700 | (1) (4) | |||
| 14.1.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 500 | (1) (4) | only sport drinks | ||
| 14.1.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 4 000 | (1) (4) | only whey protein containing sport drinks | ||
| 14.1.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 20 000 | (1) (4) | only vegetable protein drinks | ||
| 14.1.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only chocolate and malt dairy-based drinks | ||
| 14.1.4 | E 355-357 | Adipic acid — adipates | 10 000 | (1) | only powders for home preparation of drinks | ||
| 14.1.4 | E 363 | Succinic acid | 3 000 | only powders for home preparation of drinks | |||
| 14.1.4 | E 405 | Propane-1, 2-diol alginate | 300 | ||||
| 14.1.4 | |||||||
| 14.1.4 | E 423 | Octenyl succinic acid modified gum arabic | 1 000 | only in energy drinks and in drinks containing fruit juice | |||
| 14.1.4 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.1.4 | |||||||
| 14.1.4 | E 432-436 | Polysorbates | 10 | (1) | only carbonated drinks | ||
| 14.1.4 | |||||||
| 14.1.4 | E 444 | Sucrose acetate isobutyrate | 300 | only cloudy drinks | |||
| 14.1.4 | E 445 | Glycerol esters of wood rosins | 100 | only cloudy drinks | |||
| 14.1.4 | E 459 | Beta-cyclodextrin | 500 | only flavoured powdered instant drinks | |||
| 14.1.4 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | only aniseed-based, dairy-based, coconut and almond drinks | ||
| 14.1.4 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | only powders for the preparation of hot beverages | ||
| 14.1.4 | E 481-482 | Sodium and Calcium stearoyl-2-lactylates | 2 000 | (1) | only powders for the preparation of hot beverages | ||
| 14.1.4 | E 900 | Dimethyl polysiloxane | 10 | ||||
| 14.1.4 | E 950 | Acesulfame K | 350 | only energy-reduced or with no added sugar | |||
| 14.1.4 | E 951 | Aspartame | 600 | only energy-reduced or with no added sugar | |||
| 14.1.4 | E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced or with no added sugar | ||
| 14.1.4 | E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | only energy-reduced or with no added sugar | ||
| 14.1.4 | E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only ‘gaseosa’ energy-reduced or with no added sugar | ||
| 14.1.4 | E 955 | Sucralose | 300 | only energy-reduced or with no added sugar | |||
| 14.1.4 | E 959 | Neohesperidine DC | 30 | only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks | |||
| 14.1.4 | E 959 | Neohesperidine DC | 50 | only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar | |||
| 14.1.4 | E 957 | Thaumatin | 0,5 | only water based flavoured non-alcoholic drinks, as flavour enhancer only | |||
| 14.1.4 | |||||||
| 14.1.4 | E 960a – 960d | Steviol glycosides | 80 | (1) (60) | only energy-reduced or with no added sugar | ||
| 14.1.4 | |||||||
| 14.1.4 | E 961 | Neotame | 20 | only energy-reduced or with no added sugar | |||
| 14.1.4 | E 961 | Neotame | 2 | only energy-reduced or with no added sugar, as flavour enhancer | |||
| 14.1.4 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only energy-reduced or with no added sugar | ||
| 14.1.4 | |||||||
| 14.1.4 | E 968 | Erythritol | 16 000 | only energy-reduced or with no added sugars, as flavour enhancer only | |||
| 14.1.4 | |||||||
| 14.1.4 | E 969 | Advantame | 6 | only energy reduced or with no added sugar | |||
| 14.1.4 | |||||||
| 14.1.4 | E 999 | Quillaia extract | 170 | (45) | |||
| 14.1.4 | E 999 | ||||||
| 14.1.4 | E 999 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.1.4 | E 999 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.1.4 | E 999 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.1.4 | E 999 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.1.4 | E 999 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 14.1.4 | E 999 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 14.1.4 | E 999 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 14.1.4 | E 999 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 14.1.4 | E 999 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 14.1.4 | E 999 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.1.4 | E 999 | ||||||
| 14.1.4 | E 999 | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l | ||
| 14.1.4 | E 999 | ||||||
| 14.1.4 | E 999 | (45): Expressed as saponins | (45): Expressed as saponins | (45): Expressed as saponins | (45): Expressed as saponins | ||
| 14.1.4 | E 999 | ||||||
| 14.1.4 | E 999 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 14.1.4 | E 999 | ||||||
| 14.1.4 | E 999 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 14.1.4 | E 999 | ||||||
| 14.1.4 | E 999 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 14.1.4 | E 999 | ||||||
| 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 | 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 | 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 | 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 | 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 | Coffee, coffee extracts | Coffee, coffee extracts | Coffee, coffee extracts | Coffee, coffee extracts | ||
| 14.1.5.1 | E 901 | Beeswax, white and yellow | quantum satis | only coffee beans, as glazing agent | |||
| 14.1.5.1 | E 902 | Candelilla wax | quantum satis | only coffee beans, as glazing agent | |||
| 14.1.5.1 | E 903 | Carnauba wax | 200 | only coffee beans, as glazing agent | |||
| 14.1.5.1 | E 904 | Shellac | quantum satis | only coffee beans, as glazing agent | |||
| 14.1.5.2 | Other | Other | Other | Other | Other | ||
| 14.1.5.2 | Group I | Additives | excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks | ||||
| 14.1.5.2 | |||||||
| 14.1.5.2 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 600 | (1) (2) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates | ||
| 14.1.5.2 | |||||||
| 14.1.5.2 | E 242 | Dimethyl dicarbonate | 250 | (24) | only liquid tea concentrate | ||
| 14.1.5.2 | |||||||
| 14.1.5.2 | E 246 | Glycolipids | 20 | (93) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates | ||
| 14.1.5.2 | |||||||
| 14.1.5.2 | E 297 | Fumaric acid | 1 000 | only instant products for preparation of flavoured tea and herbal infusions | |||
| 14.1.5.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 2 000 | (1) (4) | only coffee-based drinks for vending machines; Instant tea and instant herbal infusions | ||
| 14.1.5.2 | E 355-357 | Adipic acid — adipates | 10 000 | (1) | only powders for home preparation of drinks | ||
| 14.1.5.2 | E 363 | Succinic acid | 3 000 | only powders for home preparation of drinks | |||
| 14.1.5.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 1 000 | (1) | only canned liquid coffee | ||
| 14.1.5.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 10 000 | (1) | only powders for the preparation of hot beverages | ||
| 14.1.5.2 | E 481-482 | Sodium and calcium Stearoyl-2-lactylate | 2 000 | (1) | only powders for the preparation of hot beverages | ||
| 14.1.5.2 | E 491-495 | Sorbitan esters | 500 | (1) | only liquid tea concentrates and liquid fruit and herbal infusion concentrates | ||
| 14.1.5.2 | |||||||
| 14.1.5.2 | E 960a – 960d | Steviol glycosides | 30 | (1) (60) (93) | only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugars | ||
| 14.1.5.2 | E 960a – 960d | Steviol glycosides | 30 | (1) (60) (93) | only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugars | ||
| 14.1.5.2 | E 960a – 960d | Steviol glycosides | 20 | (1) (60) (93) | only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugars | ||
| 14.1.5.2 | E 960a – 960d | ||||||
| 14.1.5.2 | E 960a – 960d | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.1.5.2 | E 960a – 960d | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.1.5.2 | E 960a – 960d | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.1.5.2 | E 960a – 960d | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.1.5.2 | E 960a – 960d | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 14.1.5.2 | E 960a – 960d | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.1.5.2 | E 960a – 960d | ||||||
| 14.1.5.2 | E 960a – 960d | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 14.1.5.2 | E 960a – 960d | (93): Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption | (93): Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption | (93): Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption | (93): Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption | ||
| 14.1.5.2 | E 960a – 960d | ||||||
| 14.2 | Alcoholic beverages, including alcohol-free and low-alcohol counterparts | Alcoholic beverages, including alcohol-free and low-alcohol counterparts | Alcoholic beverages, including alcohol-free and low-alcohol counterparts | Alcoholic beverages, including alcohol-free and low-alcohol counterparts | Alcoholic beverages, including alcohol-free and low-alcohol counterparts | ||
| 14.2.1 | Beer and malt beverages | Beer and malt beverages | Beer and malt beverages | Beer and malt beverages | Beer and malt beverages | ||
| 14.2.1 | |||||||
| 14.2.1 | E 150a,b,d | Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel | quantum satis | ||||
| 14.2.1 | E 150c | Ammonia caramel | 6 000 | ||||
| 14.2.1 | E 150c | Ammonia caramel | 9 500 | only ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %); Brown ale, porter, stout and old ale | |||
| 14.2.1 | |||||||
| 14.2.1 | E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates | ||
| 14.2.1 | |||||||
| 14.2.1 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates | ||
| 14.2.1 | |||||||
| 14.2.1 | E 220-228 | Sulphur dioxide — sulphites | 20 | (3) | |||
| 14.2.1 | E 220-228 | Sulphur dioxide — sulphites | 50 | only beer with a second fermentation in the cask | |||
| 14.2.1 | |||||||
| 14.2.1 | E 246 | Glycolipids | 50 | only alcohol free beer and malt beverages | |||
| 14.2.1 | |||||||
| 14.2.1 | E 270 | Lactic acid | quantum satis | ||||
| 14.2.1 | E 300 | Ascorbic acid | quantum satis | ||||
| 14.2.1 | E 301 | Sodium ascorbate | quantum satis | ||||
| 14.2.1 | E 330 | Citric acid | quantum satis | ||||
| 14.2.1 | E 405 | Propane-1, 2-diol alginate | 100 | ||||
| 14.2.1 | E 414 | Gum arabic (acacia gum) | quantum satis | ||||
| 14.2.1 | E 950 | Acesulfame K | 350 | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | |||
| 14.2.1 | E 951 | Aspartame | 600 | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | |||
| 14.2.1 | E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | ||
| 14.2.1 | E 955 | Sucralose | 250 | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | |||
| 14.2.1 | E 959 | Neohesperidine DC | 10 | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | |||
| 14.2.1 | |||||||
| 14.2.1 | E 960a – 960d | Steviol glycosides | 70 | (1) (60) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | ||
| 14.2.1 | |||||||
| 14.2.1 | E 961 | Neotame | 20 | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | |||
| 14.2.1 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | ||
| 14.2.1 | |||||||
| 14.2.1 | E 969 | Advantame | 6 | only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; Beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type | |||
| 14.2.1 | |||||||
| 14.2.1 | E 950 | Acesulfame K | 25 | (52) | only energy-reduced beer | ||
| 14.2.1 | E 951 | Aspartame | 25 | only energy-reduced beer | |||
| 14.2.1 | E 955 | Sucralose | 10 | only energy-reduced beer | |||
| 14.2.1 | E 959 | Neohesperidine DC | 10 | only energy-reduced beer | |||
| 14.2.1 | E 961 | Neotame | 1 | only energy-reduced beer | |||
| 14.2.1 | E 962 | Salt of aspartame-acesulfame | 25 | (11)b (49) (50) | only energy-reduced beer | ||
| 14.2.1 | |||||||
| 14.2.1 | E 969 | Advantame | 0,5 | only energy-reduced beer | |||
| 14.2.1 | |||||||
| 14.2.1 | E 1105 | Lysozyme | quantum satis | only in beers that will not receive either pasteurisation or sterile filtration Period of application: From 25 June 2012 | |||
| 14.2.1 | |||||||
| 14.2.1 | E 1200 | Polydextrose | quantum satis | Only energy-reduced and low-alcohol beers Period of application: From 25 June 2012 | |||
| 14.2.1 | E 1200 | ||||||
| 14.2.1 | E 1200 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.1 | E 1200 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.1 | E 1200 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.1 | E 1200 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 14.2.1 | E 1200 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 14.2.1 | E 1200 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 14.2.1 | E 1200 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 14.2.1 | E 1200 | ||||||
| 14.2.1 | E 1200 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 14.2.2 | Wine and other products defined in Part II of Annex VII to Regulation (EU) No 1308/2013 | Wine and other products defined in Part II of Annex VII to Regulation (EU) No 1308/2013 | Wine and other products defined in Part II of Annex VII to Regulation (EU) No 1308/2013 | Wine and other products defined in Part II of Annex VII to Regulation (EU) No 1308/2013 | Wine and other products defined in Part II of Annex VII to Regulation (EU) No 1308/2013 | ||
| 14.2.2 | The use of additives is authorised in accordance with Regulation (EU) No 1308/2013, Council Decisions on the conclusion of agreements between the European Union and certain third countries on trade in wine and Commission Delegated Regulation (EU) 2019/934 [^E0042] and their implementing measures | The use of additives is authorised in accordance with Regulation (EU) No 1308/2013, Council Decisions on the conclusion of agreements between the European Union and certain third countries on trade in wine and Commission Delegated Regulation (EU) 2019/934 [^E0042] and their implementing measures | The use of additives is authorised in accordance with Regulation (EU) No 1308/2013, Council Decisions on the conclusion of agreements between the European Union and certain third countries on trade in wine and Commission Delegated Regulation (EU) 2019/934 [^E0042] and their implementing measures | The use of additives is authorised in accordance with Regulation (EU) No 1308/2013, Council Decisions on the conclusion of agreements between the European Union and certain third countries on trade in wine and Commission Delegated Regulation (EU) 2019/934 [^E0042] and their implementing measures | The use of additives is authorised in accordance with Regulation (EU) No 1308/2013, Council Decisions on the conclusion of agreements between the European Union and certain third countries on trade in wine and Commission Delegated Regulation (EU) 2019/934 [^E0042] and their implementing measures | ||
| 14.2.2 | |||||||
| 14.2.2 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | only alcohol-free | ||
| 14.2.2 | |||||||
| 14.2.2 | E 210-213 | Benzoic acid — benzoates | 200 | (1) (2) | only alcohol-free Period of application: From 19 July 2012 | ||
| 14.2.2 | |||||||
| 14.2.2 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | only alcohol-free | ||
| 14.2.2 | E 242 | Dimethyl dicarbonate | 250 | (24) | only alcohol-free | ||
| 14.2.2 | E 242 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.2 | E 242 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.2 | E 242 | (3): Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.2 | E 242 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.2.3 | Cider and perry | Cider and perry | Cider and perry | Cider and perry | Cider and perry | ||
| 14.2.3 | Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | ||||
| 14.2.3 | |||||||
| 14.2.3 | Group II | Colours at quantum satis | quantum satis | excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | Group III | Colours with combined maximum limit | 200 | excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | E 104 | Quinoline Yellow | 25 | (64) | excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | ||
| 14.2.3 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (64) | excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | ||
| 14.2.3 | |||||||
| 14.2.3 | E 150a-d | Caramels | quantum satis | only cidre bouché | |||
| 14.2.3 | |||||||
| 14.2.3 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | |||
| 14.2.3 | |||||||
| 14.2.3 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |||
| 14.2.3 | E 242 | Dimethyl dicarbonate | 250 | (24) | |||
| 14.2.3 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |||
| 14.2.3 | |||||||
| 14.2.3 | E 405 | Propane-1, 2-diol alginate | 100 | excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | |||||||
| 14.2.3 | E 432-436 | Polysorbates | 10 | (1) | only carbonated drinks | ||
| 14.2.3 | |||||||
| 14.2.3 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 14.2.3 | |||||||
| 14.2.3 | E 900 | Dimethyl polysiloxane | 10 | excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | E 950 | Acesulfame K | 350 | excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | E 951 | Aspartame | 600 | excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | ||
| 14.2.3 | E 955 | Sucralose | 50 | excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | E 959 | Neohesperidine DC | 20 | excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | E 961 | Neotame | 20 | excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | ||
| 14.2.3 | E 969 | Advantame | 6 | excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | |||
| 14.2.3 | |||||||
| 14.2.3 | E 999 | Quillaia extract | 170 | (45) | excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe | ||
| 14.2.3 | E 999 | ||||||
| 14.2.3 | E 999 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.3 | E 999 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.3 | E 999 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.3 | E 999 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.2.3 | E 999 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 14.2.3 | E 999 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 14.2.3 | E 999 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 14.2.3 | E 999 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 14.2.3 | E 999 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.2.3 | E 999 | ||||||
| 14.2.3 | E 999 | (45): Expressed as saponins | (45): Expressed as saponins | (45): Expressed as saponins | (45): Expressed as saponins | ||
| 14.2.3 | E 999 | ||||||
| 14.2.3 | E 999 | (64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III | (64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III | (64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III | (64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 14.2.3 | E 999 | ||||||
| 14.2.4 | Fruit wine and made wine | Fruit wine and made wine | Fruit wine and made wine | Fruit wine and made wine | Fruit wine and made wine | ||
| 14.2.4 | Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | ||||
| 14.2.4 | |||||||
| 14.2.4 | Group II | Colours at quantum satis | quantum satis | excluding wino owocowe jakościowe | |||
| 14.2.4 | Group III | Colours with combined maximum limit | 200 | excluding wino owocowe jakościowe | |||
| 14.2.4 | E 104 | Quinoline Yellow | 25 | (64) | excluding wino owocowe jakościowe | ||
| 14.2.4 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (64) | excluding wino owocowe jakościowe | ||
| 14.2.4 | E 124 | Ponceau 4R, Cochineal Red A | 1 | (61) | excluding wino owocowe jakościowe | ||
| 14.2.4 | E 160d | Lycopene | 10 | excluding wino owocowe jakościowe | |||
| 14.2.4 | |||||||
| 14.2.4 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | |||
| 14.2.4 | |||||||
| 14.2.4 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |||
| 14.2.4 | E 220-228 | Sulphur dioxide — sulphites | 260 | (3) | only made wine | ||
| 14.2.4 | |||||||
| 14.2.4 | E 242 | Dimethyl dicarbonate | 250 | (24) | only fruit wine, alcohol reduced fruit wine and wino owocowe jakościowe, wino owocowe likierowe, wino owocowe aromatyzowane, wino z soku winogronowego, aromatyzowane wino z soku winogronowego, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe | ||
| 14.2.4 | |||||||
| 14.2.4 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |||
| 14.2.4 | |||||||
| 14.2.4 | E 353 | Metatartaric acid | 100 | only made wine and wino z soku winogronowego and aromatyzowane wino z soku winogronowego | |||
| 14.2.4 | |||||||
| 14.2.4 | E 432-436 | Polysorbates | 10 | (1) | only carbonated drinks | ||
| 14.2.4 | |||||||
| 14.2.4 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | ||||
| 14.2.4 | |||||||
| 14.2.4 | E 1105 | Lysozyme | quantum satis | only wino z soku winogronowego, aromatyzowane wino z soku winogronowego, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe | |||
| 14.2.4 | E 1105 | ||||||
| 14.2.4 | E 1105 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.4 | E 1105 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.4 | E 1105 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.4 | E 1105 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.2.4 | E 1105 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.2.4 | E 1105 | ||||||
| 14.2.4 | E 1105 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 14.2.4 | E 1105 | ||||||
| 14.2.5 | Mead | Mead | Mead | Mead | Mead | ||
| 14.2.5 | Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | ||||
| 14.2.5 | |||||||
| 14.2.5 | Group II | Colours at quantum satis | quantum satis | except miód pitny jakościowy | |||
| 14.2.5 | |||||||
| 14.2.5 | E 150a | Plain Caramel | quantum satis | miód pitny jakościowy can only contain E 150a made from honey | |||
| 14.2.5 | |||||||
| 14.2.5 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | |||
| 14.2.5 | |||||||
| 14.2.5 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |||
| 14.2.5 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |||
| 14.2.5 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (24) | |||
| 14.2.5 | E 473-474 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.5 | E 473-474 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.5 | E 473-474 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.5 | E 473-474 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.2.5 | E 473-474 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.2.6 | Spirit drinks as defined in Regulation (EU) 2019/787 | Spirit drinks as defined in Regulation (EU) 2019/787 | Spirit drinks as defined in Regulation (EU) 2019/787 | Spirit drinks as defined in Regulation (EU) 2019/787 | Spirit drinks as defined in Regulation (EU) 2019/787 | ||
| 14.2.6 | |||||||
| 14.2.6 | Group I | Additives | except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs | ||||
| 14.2.6 | |||||||
| 14.2.6 | Group II | Colours at quantum satis | quantum satis | except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787 | |||
| 14.2.6 | Group III | Colours with combined maximum limit | 200 | (87) | except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787 | ||
| 14.2.6 | E 104 | Quinoline Yellow | 180 | (61) | except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787 | ||
| 14.2.6 | E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (61) | except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787 | ||
| 14.2.6 | E 123 | Amaranth | 30 | except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787 | |||
| 14.2.6 | E 124 | Ponceau 4R, Cochineal Red A | 170 | (61) | except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787 | ||
| 14.2.6 | E 150a-d | Caramels | quantum satis | except: spirit drinks as defined in categories 15-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787 category 2 of Annex I of Regulation (EU) 2019/787 can only contain E 150a category 1, 3-8, 10-14 of Annex I of Regulation (EU) 2019/787 can only contain added caramel as a means of adjusting the colour | |||
| 14.2.6 | |||||||
| 14.2.6 | E 160b(i) | Annatto bixin | 10 | only liqueurs | |||
| 14.2.6 | |||||||
| 14.2.6 | E 174 | Silver | quantum satis | only liqueurs | |||
| 14.2.6 | E 175 | Gold | quantum satis | only liqueurs | |||
| 14.2.6 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only distilled alcoholic beverages containing whole pears | ||
| 14.2.6 | |||||||
| 14.2.6 | E 334–337 and E 354 | Tartaric acid – tartrates | 1 000 | (1) (2) | |||
| 14.2.6 | |||||||
| 14.2.6 | E 338-452 | Phosphoric acid – phosphates – di-, tri- and polyphosphates | 1 000 | (1) (4) | except: category 2 of Annex I of Regulation (EU) 2019/787 | ||
| 14.2.6 | |||||||
| 14.2.6 | E 405 | Propane-1, 2-diol alginate | 10 000 | only emulsified liqueurs | |||
| 14.2.6 | E 416 | Karaya gum | 10 000 | only egg-based liqueurs | |||
| 14.2.6 | E 445 | Glycerol esters of wood rosins | 100 | only cloudy spirit drinks | |||
| 14.2.6 | |||||||
| 14.2.6 | E 473-474 | Sucrose esters of fatty acids – sucroglycerides | 5 000 | (1) | except: category 2 of Annex I of Regulation (EU) 2019/787 | ||
| 14.2.6 | |||||||
| 14.2.6 | E 475 | Polyglycerol esters of fatty acids | 5 000 | only emulsified liqueurs | |||
| 14.2.6 | E 481-482 | Stearoyl-2-lactylates | 8 000 | (1) | only emulsified liqueurs | ||
| 14.2.6 | E 481-482 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.6 | E 481-482 | ||||||
| 14.2.6 | E 481-482 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.6 | E 481-482 | ||||||
| 14.2.6 | E 481-482 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.6 | E 481-482 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.2.6 | E 481-482 | ||||||
| 14.2.6 | E 481-482 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 14.2.6 | E 481-482 | ||||||
| 14.2.6 | E 481-482 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 14.2.7 | Aromatised wine products as defined by Regulation (EU) No 251/2014 | Aromatised wine products as defined by Regulation (EU) No 251/2014 | Aromatised wine products as defined by Regulation (EU) No 251/2014 | Aromatised wine products as defined by Regulation (EU) No 251/2014 | Aromatised wine products as defined by Regulation (EU) No 251/2014 | ||
| 14.2.7.1 | Aromatised wines | Aromatised wines | Aromatised wines | Aromatised wines | Aromatised wines | ||
| 14.2.7.1 | Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | ||||
| 14.2.7.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 150a-d | Caramels | quantum satis | ||||
| 14.2.7.1 | E 100 | Curcumin | 100 | (26) (27) | only americano, bitter vino | ||
| 14.2.7.1 | E 101 | Riboflavins | 100 | (26) (27) | only americano, bitter vino | ||
| 14.2.7.1 | E 102 | Tartrazine | 100 | (26) (27) | only americano, bitter vino | ||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 104 | Quinoline Yellow | 50 | (26) (27) | only americano, bitter vino | ||
| 14.2.7.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (27) | only bitter vino | ||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 120 | Carminic acid, Carmine | 100 | (26) (27) (87) | only americano, bitter vino | ||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 122 | Azorubine, Carmoisine | 100 | (26) (27) | only americano, bitter vino | ||
| 14.2.7.1 | E 123 | Amaranth | 100 | (26) (27) | only americano, bitter vino | ||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 124 | Ponceau 4R, Cochineal Red A | 50 | (26) (27) | only americano, bitter vino | ||
| 14.2.7.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 129 | Allura Red AG | 100 | (27) | only bitter vino | ||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 123 | Amaranth | 30 | only wine-based aperitif | |||
| 14.2.7.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.2.7.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 163 | Anthocyanins | quantum satis | only americano | |||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | |||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 242 | Dimethyl dicarbonate | 250 | (24) | |||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 334–337 and E 354 | Tartaric acid – tartrates | 8 000 | (1) (2) | |||
| 14.2.7.1 | |||||||
| 14.2.7.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |||
| 14.2.7.1 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 14.2.7.1 | E 473-474 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.7.1 | E 473-474 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.7.1 | E 473-474 | ||||||
| 14.2.7.1 | E 473-474 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.7.1 | E 473-474 | ||||||
| 14.2.7.1 | E 473-474 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.2.7.1 | E 473-474 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.2.7.1 | E 473-474 | (26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination | (26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination | (26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination | (26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination | ||
| 14.2.7.1 | E 473-474 | (27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | (27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | (27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | (27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | ||
| 14.2.7.1 | E 473-474 | ||||||
| 14.2.7.1 | E 473-474 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 14.2.7.1 | E 473-474 | ||||||
| 14.2.7.1 | E 473-474 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 14.2.7.1 | E 473-474 | ||||||
| 14.2.7.2 | Aromatised wine-based drinks | Aromatised wine-based drinks | Aromatised wine-based drinks | Aromatised wine-based drinks | Aromatised wine-based drinks | ||
| 14.2.7.2 | Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | ||||
| 14.2.7.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 100 | Curcumin | 100 | (28) | only bitter soda | ||
| 14.2.7.2 | E 101 | Riboflavins | 100 | (28) | only bitter soda | ||
| 14.2.7.2 | E 102 | Tartrazine | 100 | (28) | only bitter soda | ||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 104 | Quinoline Yellow | 50 | (61) | only bitter soda | ||
| 14.2.7.2 | E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | only bitter soda | ||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 120 | Carminic acid, Carmine | 100 | (28) (87) | only bitter soda | ||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 122 | Azorubine, Carmoisine | 100 | (28) | only bitter soda | ||
| 14.2.7.2 | E 123 | Amaranth | 100 | (28) | only bitter soda | ||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | only bitter soda | ||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 129 | Allura Red AG | 100 | (28) | only bitter soda | ||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 150a-d | Caramels | quantum satis | except sangria, clarea, zurra | |||
| 14.2.7.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | |||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 242 | Dimethyl dicarbonate | 250 | (24) | |||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 334–337 and E 354 | Tartaric acid – tartrates | 8 000 | (1) (2) | |||
| 14.2.7.2 | |||||||
| 14.2.7.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |||
| 14.2.7.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 14.2.7.2 | E 473-474 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.7.2 | E 473-474 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.7.2 | E 473-474 | ||||||
| 14.2.7.2 | E 473-474 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.7.2 | E 473-474 | ||||||
| 14.2.7.2 | E 473-474 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.2.7.2 | E 473-474 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.2.7.2 | E 473-474 | (28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | (28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | (28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | (28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination | ||
| 14.2.7.2 | E 473-474 | ||||||
| 14.2.7.2 | E 473-474 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 14.2.7.2 | E 473-474 | ||||||
| 14.2.7.2 | E 473-474 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 14.2.7.2 | E 473-474 | ||||||
| 14.2.7.3 | Aromatised wine-product cocktails | Aromatised wine-product cocktails | Aromatised wine-product cocktails | Aromatised wine-product cocktails | Aromatised wine-product cocktails | ||
| 14.2.7.3 | Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | ||||
| 14.2.7.3 | Group II | Colours at quantum satis | quantum satis | ||||
| 14.2.7.3 | |||||||
| 14.2.7.3 | Group III | Colours with combined maximum limit | 200 | (87) | |||
| 14.2.7.3 | |||||||
| 14.2.7.3 | E 104 | Quinoline Yellow | 50 | (61) | |||
| 14.2.7.3 | E 110 | Sunset Yellow FCF/Orange Yellow S | 50 | (61) | |||
| 14.2.7.3 | E 124 | Ponceau 4R, Cochineal Red A | 50 | (61) | |||
| 14.2.7.3 | |||||||
| 14.2.7.3 | E 160d | Lycopene | 10 | ||||
| 14.2.7.3 | |||||||
| 14.2.7.3 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | |||
| 14.2.7.3 | |||||||
| 14.2.7.3 | E 220-228 | Sulphur dioxide — sulphites | 200 | (3) | |||
| 14.2.7.3 | |||||||
| 14.2.7.3 | E 242 | Dimethyl dicarbonate | 250 | (24) | |||
| 14.2.7.3 | |||||||
| 14.2.7.3 | E 334–337 and E 354 | Tartaric acid – tartrates | 8 000 | (1) (2) | |||
| 14.2.7.3 | |||||||
| 14.2.7.3 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |||
| 14.2.7.3 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 14.2.7.3 | E 473-474 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.7.3 | E 473-474 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.7.3 | E 473-474 | ||||||
| 14.2.7.3 | E 473-474 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.7.3 | E 473-474 | ||||||
| 14.2.7.3 | E 473-474 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.2.7.3 | E 473-474 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.2.7.3 | E 473-474 | ||||||
| 14.2.7.3 | E 473-474 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 14.2.7.3 | E 473-474 | ||||||
| 14.2.7.3 | E 473-474 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 14.2.8 | Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % | Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % | Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % | Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % | Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % | ||
| 14.2.8 | |||||||
| 14.2.8 | Group I | Additives | E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used | ||||
| 14.2.8 | Group II | Colours at quantum satis | quantum satis | ||||
| 14.2.8 | |||||||
| 14.2.8 | Group III | Colours with combined maximum limit | 200 | (87) | only alcoholic beverages with alcoholic strength by volume less than 15 % | ||
| 14.2.8 | E 104 | Quinoline Yellow | 180 | (61) | only alcoholic beverages with alcoholic strength by volume less than 15 % | ||
| 14.2.8 | E 110 | Sunset Yellow FCF/Orange Yellow S | 100 | (61) | only alcoholic beverages with alcoholic strength by volume less than 15 % | ||
| 14.2.8 | E 123 | Amaranth | 30 | only alcoholic beverages with alcoholic strength by volume less than 15 % | |||
| 14.2.8 | E 124 | Ponceau 4R, Cochineal Red A | 170 | (61) | only alcoholic beverages with alcoholic strength by volume less than 15 % | ||
| 14.2.8 | E 160b(ii) | Annatto norbixin | 10 | only alcoholic beverages with alcoholic strength by volume less than 15 % | |||
| 14.2.8 | |||||||
| 14.2.8 | E 160d | Lycopene | 30 | ||||
| 14.2.8 | |||||||
| 14.2.8 | E 200-202 | Sorbic acid – potassium sorbate | 200 | (1) (2) | only alcoholic beverages with alcoholic strength by volume less than 15 % | ||
| 14.2.8 | E 210-213 | Benzoic acid – benzoates | 200 | (1) (2) | only alcoholic beverages with alcoholic strength by volume less than 15 % | ||
| 14.2.8 | E 220-228 | Sulphur dioxide – sulphites | 200 | (3) | only napój winny owocowy, napój winny miodowy, aromatyzowany napój winny owocowy, aromatyzowany napój winny miodowy, | ||
| 14.2.8 | E 220-228 | Sulphur dioxide – sulphites | 20 | (3) | only in fermented grape must-based beverages | ||
| 14.2.8 | E 242 | Dimethyl dicarbonate | 250 | (24) | |||
| 14.2.8 | |||||||
| 14.2.8 | E 334–337 and E 354 | Tartaric acid – tartrates | 8 000 | (1) (2) | |||
| 14.2.8 | |||||||
| 14.2.8 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 1 000 | (1) (4) | |||
| 14.2.8 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 14.2.8 | |||||||
| 14.2.8 | E 405 | Propane-1, 2-diol alginate | 100 | only in fermented grape must-based beverages | |||
| 14.2.8 | E 432-436 | Polysorbates | 10 | (1) | only carbonated beverages | ||
| 14.2.8 | E 444 | Sucrose acetate isobutyrate | 300 | only flavoured cloudy alcoholic beverages with alcoholic strength by volume less than 15 % | |||
| 14.2.8 | E 445 | Glycerol esters of wood rosins | 100 | only flavoured cloudy alcoholic beverages with alcoholic strength by volume less than 15 % | |||
| 14.2.8 | |||||||
| 14.2.8 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 14.2.8 | |||||||
| 14.2.8 | E 481-482 | Stearoyl-2-lactylates | 8 000 | (1) | only flavoured beverages with alcoholic strength by volume less than 15 % | ||
| 14.2.8 | |||||||
| 14.2.8 | E 499 | Stigmasterol-rich plant sterols | 80 | (80) | Only to water based ready-to-freeze alcoholic cocktails | ||
| 14.2.8 | E 499 | Stigmasterol-rich plant sterols | 800 | (80) | Only to cream based ready-to-freeze alcoholic cocktails | ||
| 14.2.8 | |||||||
| 14.2.8 | E 950 | Acesulfame K | 350 | ||||
| 14.2.8 | E 951 | Aspartame | 600 | ||||
| 14.2.8 | |||||||
| 14.2.8 | E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only mixtures of alcoholic beverages with non-alcoholic beverages | ||
| 14.2.8 | |||||||
| 14.2.8 | E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | |||
| 14.2.8 | E 955 | Sucralose | 250 | ||||
| 14.2.8 | E 959 | Neohesperidine DC | 30 | ||||
| 14.2.8 | |||||||
| 14.2.8 | E 960a – 960d | Steviol glycosides | 150 | (1)(60) | |||
| 14.2.8 | |||||||
| 14.2.8 | E 961 | Neotame | 20 | ||||
| 14.2.8 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | |||
| 14.2.8 | |||||||
| 14.2.8 | E 969 | Advantame | 6 | ||||
| 14.2.8 | |||||||
| 14.2.8 | E 1105 | Lysozyme | quantum satis | only napój winny owocowy, napój winny miodowy, aromatyzowany napój winny owocowy, aromatyzowany napój winny miodowy | |||
| 14.2.8 | E 1105 | ||||||
| 14.2.8 | E 1105 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 14.2.8 | E 1105 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 14.2.8 | E 1105 | ||||||
| 14.2.8 | E 1105 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 14.2.8 | E 1105 | ||||||
| 14.2.8 | E 1105 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 14.2.8 | E 1105 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 14.2.8 | E 1105 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 14.2.8 | E 1105 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 14.2.8 | E 1105 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 14.2.8 | E 1105 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 14.2.8 | E 1105 | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | (24): Ingoing amount, residues not detectable | ||
| 14.2.8 | E 1105 | ||||||
| 14.2.8 | E 1105 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 14.2.8 | E 1105 | ||||||
| 14.2.8 | E 1105 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 14.2.8 | E 1105 | ||||||
| 14.2.8 | E 1105 | (80): The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply. | (80): The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply. | (80): The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply. | (80): The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply. | ||
| 14.2.8 | E 1105 | ||||||
| 14.2.8 | E 1105 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 14.2.8 | E 1105 | ||||||
| 15 | Ready-to-eat savouries and snacks | Ready-to-eat savouries and snacks | Ready-to-eat savouries and snacks | Ready-to-eat savouries and snacks | Ready-to-eat savouries and snacks | ||
| 15.1 | Potato-, cereal-, flour- or starch-based snacks | Potato-, cereal-, flour- or starch-based snacks | Potato-, cereal-, flour- or starch-based snacks | Potato-, cereal-, flour- or starch-based snacks | Potato-, cereal-, flour- or starch-based snacks | ||
| 15.1 | Group I | Additives | |||||
| 15.1 | |||||||
| 15.1 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 15.1 | Group II | Colours at quantum satis | quantum satis | (71) | Period of application: from 1 August 2014 | ||
| 15.1 | Group III | Colours with combined maximum limit | 100 | excluding extruded or expanded savoury snack products Period of application: until 31 July 2014 | |||
| 15.1 | Group III | Colours with combined maximum limit | 100 | (71) | excluding extruded or expanded savoury snack products Period of application: from 1 August 2014 | ||
| 15.1 | Group III | Colours with combined maximum limit | 200 | only extruded or expanded savoury snack products Period of application: until 31 July 2014 | |||
| 15.1 | Group III | Colours with combined maximum limit | 200 | (71) | only extruded or expanded savoury snack products Period of application: from 1 August 2014 | ||
| 15.1 | |||||||
| 15.1 | E 160b(i) | Annatto bixin | 20 | (94) | |||
| 15.1 | E 160b(ii) | Annatto norbixin | 20 | (94) | |||
| 15.1 | |||||||
| 15.1 | E 160d | Lycopene | 30 | ||||
| 15.1 | |||||||
| 15.1 | E 200-202; 214-219 | Sorbic acid – potassium sorbate; p-hydroxybenzoates | 1 000 | (1) (2) (5) | |||
| 15.1 | |||||||
| 15.1 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only cereal- and potato-based snacks | ||
| 15.1 | |||||||
| 15.1 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) | only cereal-based snack foods | ||
| 15.1 | |||||||
| 15.1 | E 334–337 and E 354 | Tartaric acid – tartrates | 60 000 | (1) (2) | |||
| 15.1 | |||||||
| 15.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |||
| 15.1 | E 392 | Extracts of rosemary | 50 | (41) (46) | |||
| 15.1 | E 405 | Propane-1, 2-diol alginate | 3 000 | only cereal- and potato-based snacks | |||
| 15.1 | E 416 | Karaya gum | 5 000 | only cereal- and potato-based snacks | |||
| 15.1 | E 481-482 | Stearoyl-2-lactylates | 2 000 | (1) | only cereal-based snacks | ||
| 15.1 | E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | only cereal- and potato-based snacks | ||
| 15.1 | E 901 | Beeswax, white and yellow | quantum satis | as glazing agents only | |||
| 15.1 | E 902 | Candelilla wax | quantum satis | as glazing agents only | |||
| 15.1 | E 903 | Carnauba wax | 200 | as glazing agents only | |||
| 15.1 | E 904 | Shellac | quantum satis | as glazing agents only | |||
| 15.1 | E 950 | Acesulfame K | 350 | ||||
| 15.1 | E 951 | Aspartame | 500 | ||||
| 15.1 | E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | |||
| 15.1 | E 955 | Sucralose | 200 | ||||
| 15.1 | |||||||
| 15.1 | E 957 | Thaumatin | 5 | only as flavour enhancer | |||
| 15.1 | |||||||
| 15.1 | E 959 | Neohesperidine DC | 50 | ||||
| 15.1 | |||||||
| 15.1 | E 960a – 960d | Steviol glycosides | 20 | (1) (60) | |||
| 15.1 | |||||||
| 15.1 | E 961 | Neotame | 18 | ||||
| 15.1 | E 961 | Neotame | 2 | as flavour enhancer only | |||
| 15.1 | E 962 | Salt of aspartame-acesulfame | 500 | (11)b (49) (50) | |||
| 15.1 | |||||||
| 15.1 | E 969 | Advantame | 5 | ||||
| 15.1 | E 969 | ||||||
| 15.1 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 15.1 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 15.1 | E 969 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 15.1 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 15.1 | E 969 | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | ||
| 15.1 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 15.1 | E 969 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 15.1 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 15.1 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 15.1 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 15.1 | E 969 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 15.1 | E 969 | ||||||
| 15.1 | E 969 | (60): Expressed as stevioles equivalents | (60): Expressed as stevioles equivalents | (60): Expressed as stevioles equivalents | (60): Expressed as stevioles equivalents | ||
| 15.1 | E 969 | ||||||
| 15.1 | E 969 | (71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 15.1 | E 969 | ||||||
| 15.1 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 15.1 | E 969 | ||||||
| 15.2 | Processed nuts | Processed nuts | Processed nuts | Processed nuts | Processed nuts | ||
| 15.2 | Group I | Additives | |||||
| 15.2 | Group II | Colours at quantum satis | quantum satis | ||||
| 15.2 | Group III | Colours with combined maximum limit | 100 | only savoury-coated nuts | |||
| 15.2 | |||||||
| 15.2 | E 160b(i) | Annatto bixin | 10 | (94) | |||
| 15.2 | E 160b(ii) | Annatto norbixin | 10 | (94) | |||
| 15.2 | |||||||
| 15.2 | E 160d | Lycopene | 30 | ||||
| 15.2 | |||||||
| 15.2 | E 200-202; 214-219 | Sorbic acid – potassium sorbate; p-hydroxybenzoates | 1 000 | (1) (2) (5) | only coated nuts | ||
| 15.2 | |||||||
| 15.2 | E 220-228 | Sulphur dioxide — sulphites | 50 | (3) | only marinated nuts | ||
| 15.2 | |||||||
| 15.2 | E 310-320 | Propyl gallate, TBHQ and BHA | 200 | (1) (13) | |||
| 15.2 | |||||||
| 15.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 5 000 | (1) (4) | |||
| 15.2 | E 392 | Extracts of rosemary | 200 | (41) (46) | |||
| 15.2 | E 416 | Karaya gum | 10 000 | only coating for nuts | |||
| 15.2 | E 901 | Beeswax, white and yellow | quantum satis | as glazing agents only | |||
| 15.2 | E 902 | Candelilla wax | quantum satis | as glazing agents only | |||
| 15.2 | E 903 | Carnauba wax | 200 | as glazing agents only | |||
| 15.2 | E 904 | Shellac | quantum satis | as glazing agents only | |||
| 15.2 | E 950 | Acesulfame K | 350 | ||||
| 15.2 | E 951 | Aspartame | 500 | ||||
| 15.2 | E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | |||
| 15.2 | E 955 | Sucralose | 200 | ||||
| 15.2 | E 959 | Neohesperidine DC | 50 | ||||
| 15.2 | |||||||
| 15.2 | E 960a – 960d | Steviol glycosides | 20 | (1) (60) | |||
| 15.2 | |||||||
| 15.2 | E 961 | Neotame | 18 | ||||
| 15.2 | E 961 | Neotame | 2 | as flavour enhancer only | |||
| 15.2 | E 962 | Salt of aspartame-acesulfame | 500 | (11)b (49) (50) | |||
| 15.2 | |||||||
| 15.2 | E 969 | Advantame | 5 | ||||
| 15.2 | E 969 | ||||||
| 15.2 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 15.2 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 15.2 | E 969 | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | (3): Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present | ||
| 15.2 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 15.2 | E 969 | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | ||
| 15.2 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 15.2 | E 969 | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | (13): Maximum limit expressed on fat | ||
| 15.2 | E 969 | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | (41): Expressed on fat basis | ||
| 15.2 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 15.2 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 15.2 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 15.2 | E 969 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 15.2 | E 969 | ||||||
| 15.2 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 15.2 | E 969 | ||||||
| 15.2 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 15.2 | E 969 | ||||||
| 16 | Desserts excluding products covered in categories 1, 3 and 4 | Desserts excluding products covered in categories 1, 3 and 4 | Desserts excluding products covered in categories 1, 3 and 4 | Desserts excluding products covered in categories 1, 3 and 4 | Desserts excluding products covered in categories 1, 3 and 4 | ||
| 16 | Group I | Additives | |||||
| 16 | |||||||
| 16 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 16 | Group II | Colours at quantum satis | quantum satis | (74) | Period of application: from 1 August 2014 | ||
| 16 | Group III | Colours with combined maximum limit | 150 | Period of application: until 31 July 2014 | |||
| 16 | Group III | Colours with combined maximum limit | 150 | (74) | Period of application: from 1 August 2014 | ||
| 16 | |||||||
| 16 | Group IV | Polyols | quantum satis | only energy-reduced or with no added sugar | |||
| 16 | |||||||
| 16 | E 104 | Quinoline Yellow | 10 | (61) | |||
| 16 | E 110 | Sunset Yellow FCF/Orange Yellow S | 5 | (61) | |||
| 16 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | |||
| 16 | |||||||
| 16 | E 160b(i) | Annatto bixin | 15 | (94) | |||
| 16 | E 160b(ii) | Annatto norbixin | 7,5 | (94) | |||
| 16 | |||||||
| 16 | E 160d | Lycopene | 30 | ||||
| 16 | |||||||
| 16 | E 200-202 | Sorbic acid – potassium sorbate | 500 | (1) (2) | only non-heat-treated plant-based mousses | ||
| 16 | |||||||
| 16 | E 200-202 | Sorbic acid – potassium sorbate | 1 000 | (1) (2) | only frugtgrød, rote Grütze and pasha; fruit-flavoured water-based gelatine desserts | ||
| 16 | |||||||
| 16 | E 200-202 | Sorbic acid – potassium sorbate | 2 000 | (1) (2) | only ostkaka | ||
| 16 | E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 300 | (1) (2) | only non-heat-treated dairy-based desserts | ||
| 16 | |||||||
| 16 | E 210-213 | Benzoic acid — benzoates | 500 | (1) (2) | only frugtgrød and rote Grütze | ||
| 16 | E 234 | Nisin | 3 | only semolina and tapioca puddings and similar products | |||
| 16 | E 280-283 | Propionic acid — propionates | 1 000 | (1) (6) | only Christmas pudding | ||
| 16 | E 297 | Fumaric acid | 4 000 | only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes | |||
| 16 | |||||||
| 16 | E 334–337 and E 354 | Tartaric acid – tartrates | 3 000 | (1) (2) | |||
| 16 | |||||||
| 16 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 3 000 | (1) (4) | |||
| 16 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | 7 000 | (1) (4) | only dry powdered dessert mixes | ||
| 16 | E 355-357 | Adipic acid — adipates | 1 000 | (1) | only dry powdered dessert mixes | ||
| 16 | E 355-357 | Adipic acid — adipates | 6 000 | (1) | only gel-like desserts | ||
| 16 | E 355-357 | Adipic acid — adipates | 1 000 | (1) | only fruit-flavoured desserts | ||
| 16 | E 363 | Succinic acid | 6 000 | ||||
| 16 | E 416 | Karaya gum | 6 000 | ||||
| 16 | E 427 | Cassia gum | 2 500 | only for dairy-based dessert and similar products | |||
| 16 | E 432-436 | Polysorbates | 3 000 | (1) | |||
| 16 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | 5 000 | (1) | |||
| 16 | E 475 | Polyglycerol esters of fatty acids | 2 000 | ||||
| 16 | E 477 | Propane-1,2-diol esters of fatty acids | 5 000 | ||||
| 16 | E 481-482 | Stearoyl-2-lactylates | 5 000 | (1) | |||
| 16 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 16 | |||||||
| 16 | E 491-495 | Sorbitan esters | 5 000 | (1) | |||
| 16 | E 950 | Acesulfame K | 350 | only energy-reduced or with no added sugar | |||
| 16 | E 951 | Aspartame | 1 000 | only energy-reduced or with no added sugar | |||
| 16 | E 952 | Cyclamic acid and its Na and Ca salts | 250 | (51) | only energy-reduced or with no added sugar | ||
| 16 | E 954 | Saccharin and its Na, K and Ca salts | 100 | (52) | only energy-reduced or with no added sugar | ||
| 16 | E 955 | Sucralose | 400 | only energy-reduced or with no added sugar | |||
| 16 | E 957 | Thaumatin | 5 | as flavour enhancer only | |||
| 16 | E 959 | Neohesperidine DC | 50 | only energy-reduced or with no added sugar | |||
| 16 | |||||||
| 16 | E 960a – 960d | Steviol glycosides | 100 | (1) (60) | only energy-reduced or with no added sugar | ||
| 16 | |||||||
| 16 | E 961 | Neotame | 32 | only energy-reduced or with no added sugar | |||
| 16 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | only energy-reduced or with no added sugar | ||
| 16 | |||||||
| 16 | E 964 | Polyglycitol syrup | 300 000 | only energy-reduced or with no added sugar Period of application: From 29 November 2012 | |||
| 16 | |||||||
| 16 | E 969 | Advantame | 10 | only energy-reduced or with no added sugar | |||
| 16 | E 969 | ||||||
| 16 | E 969 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 16 | E 969 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 16 | E 969 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||
| 16 | E 969 | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | (6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice | ||
| 16 | E 969 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 16 | E 969 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 16 | E 969 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 16 | E 969 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 16 | E 969 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 16 | E 969 | ||||||
| 16 | E 969 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 16 | E 969 | ||||||
| 16 | E 969 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 16 | E 969 | ||||||
| 16 | E 969 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 16 | E 969 | ||||||
| 16 | E 969 | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded. | ||
| 17 | Food supplements as defined in Directive 2002/46/EC | Food supplements as defined in Directive 2002/46/EC | Food supplements as defined in Directive 2002/46/EC | Food supplements as defined in Directive 2002/46/EC | Food supplements as defined in Directive 2002/46/EC | ||
| INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES | |||
| The maximum levels of use indicated for colours, polyols, sweeteners, E 200-213, E 334-337 and E 354, E 338-452, E 405, E 416, E 432-436, E 459, E 468, E 473-475, E 491-495, E 551-553, E 901-904, E 961, E 1201-1204, E 1505 and E 1521 refer to the food supplements ready for consumption prepared following the instructions for use provided by the manufacturer. The dilution factor for those food supplements that have to be diluted or dissolved has to be communicated together with the instructions for use. | The maximum levels of use indicated for colours, polyols, sweeteners, E 200-213, E 334-337 and E 354, E 338-452, E 405, E 416, E 432-436, E 459, E 468, E 473-475, E 491-495, E 551-553, E 901-904, E 961, E 1201-1204, E 1505 and E 1521 refer to the food supplements ready for consumption prepared following the instructions for use provided by the manufacturer. The dilution factor for those food supplements that have to be diluted or dissolved has to be communicated together with the instructions for use. | The maximum levels of use indicated for colours, polyols, sweeteners, E 200-213, E 334-337 and E 354, E 338-452, E 405, E 416, E 432-436, E 459, E 468, E 473-475, E 491-495, E 551-553, E 901-904, E 961, E 1201-1204, E 1505 and E 1521 refer to the food supplements ready for consumption prepared following the instructions for use provided by the manufacturer. The dilution factor for those food supplements that have to be diluted or dissolved has to be communicated together with the instructions for use. | The maximum levels of use indicated for colours, polyols, sweeteners, E 200-213, E 334-337 and E 354, E 338-452, E 405, E 416, E 432-436, E 459, E 468, E 473-475, E 491-495, E 551-553, E 901-904, E 961, E 1201-1204, E 1505 and E 1521 refer to the food supplements ready for consumption prepared following the instructions for use provided by the manufacturer. The dilution factor for those food supplements that have to be diluted or dissolved has to be communicated together with the instructions for use. | The maximum levels of use indicated for colours, polyols, sweeteners, E 200-213, E 334-337 and E 354, E 338-452, E 405, E 416, E 432-436, E 459, E 468, E 473-475, E 491-495, E 551-553, E 901-904, E 961, E 1201-1204, E 1505 and E 1521 refer to the food supplements ready for consumption prepared following the instructions for use provided by the manufacturer. The dilution factor for those food supplements that have to be diluted or dissolved has to be communicated together with the instructions for use. | |||
| 17.1 | Food supplements supplied in a solid form, excluding food supplements for infants and young children | Food supplements supplied in a solid form, excluding food supplements for infants and young children | Food supplements supplied in a solid form, excluding food supplements for infants and young children | Food supplements supplied in a solid form, excluding food supplements for infants and young children | Food supplements supplied in a solid form, excluding food supplements for infants and young children | ||
| 17.1 | Group I | Additives | E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion | ||||
| 17.1 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 17.1 | Group II | Colours at quantum satis | quantum satis | (69) | Period of application: from 1 August 2014 | ||
| 17.1 | Group III | Colours with combined maximum limit | 300 | Period of application: until 31 July 2014 | |||
| 17.1 | Group III | Colours with combined maximum limit | 300 | (69) | Period of application: from 1 August 2014 | ||
| 17.1 | Group IV | Polyols | quantum satis | ||||
| 17.1 | E 104 | Quinoline Yellow | 35 | (61) | Period of application: from 1 January 2014 to 31 July 2014 | ||
| 17.1 | E 104 | Quinoline Yellow | 35 | (61)(69) | Period of application: from 1 August 2014 except food supplements in chewable form | ||
| 17.1 | E 104 | Quinoline Yellow | 10 | (61) | Period of application: from 1 January 2014 to 31 July 2014 | ||
| 17.1 | E 104 | Quinoline Yellow | 10 | (61)(69) | Period of application: from 1 August 2014 only food supplements in chewable form | ||
| 17.1 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | Period of application: from 1 January 2014 to 31 July 2014 | ||
| 17.1 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61)(69) | Period of application: from 1 August 2014 | ||
| 17.1 | E 124 | Ponceau 4R, Cochineal Red A | 35 | (61) | Period of application: from 1 January 2014 to 31 July 2014 | ||
| 17.1 | E 124 | Ponceau 4R, Cochineal Red A | 35 | (61)(69) | Period of application: from 1 August 2014 except food supplements in chewable form | ||
| 17.1 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | Period of application: from 1 January 2014 to 31 July 2014 | ||
| 17.1 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61)(69) | Period of application: from 1 August 2014 only food supplements in chewable form | ||
| 17.1 | E 160d | Lycopene | 30 | ||||
| 17.1 | E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 1 000 | (1) (2) | only food supplements in dried form and containing preparations of vitamin A and of combinations of vitamins A and D, except in chewable form | ||
| 17.1 | E 310-321 | Propyl gallate, TBHQ, BHA and BHT | 400 | (1) | |||
| 17.1 | |||||||
| 17.1 | E 334–337 and E 354 | Tartaric acid – tartrates | 100 000 | (1) (2) | except food supplements in chewable form | ||
| 17.1 | E 334–337 and E 354 | Tartaric acid – tartrates | 130 000 | (1) (2) | only food supplements in chewable form | ||
| 17.1 | |||||||
| 17.1 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | quantum satis | ||||
| 17.1 | E 392 | Extracts of rosemary | 400 | (46) | |||
| 17.1 | E 405 | Propane-1, 2-diol alginate | 1 000 | ||||
| 17.1 | E 416 | Karaya gum | quantum satis | ||||
| 17.1 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 17.1 | |||||||
| 17.1 | E 432-436 | Polysorbates | quantum satis | ||||
| 17.1 | |||||||
| 17.1 | E 345(i) | Trimagnesium dicitrate | 100 000 | (97) | |||
| 17.1 | |||||||
| 17.1 | E 459 | Beta-cyclodextrin | quantum satis | only food supplements in tablet and coated tablet form | |||
| 17.1 | E 468 | Cross-linked sodium carboxy methyl cellulose | 30 000 | except food supplements in chewable form | |||
| 17.1 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | quantum satis | (1) | |||
| 17.1 | E 475 | Polyglycerol esters of fatty acids | quantum satis | ||||
| 17.1 | E 491-495 | Sorbitan esters | quantum satis | (1) | |||
| 17.1 | E 551-559 | Silicon dioxide — silicates | quantum satis | Period of application: until 31 January 2014 | |||
| 17.1 | E 551-553 | Silicon dioxide — silicates | quantum satis | Period of application: from 1 February 2014 | |||
| 17.1 | E 900 | Dimethyl polysiloxane | 10 | (91) | only food supplements in effervescent tablet form | ||
| 17.1 | E 901 | Beeswax, white and yellow | quantum satis | ||||
| 17.1 | E 902 | Candelilla wax | quantum satis | ||||
| 17.1 | E 903 | Carnauba wax | 200 | ||||
| 17.1 | E 904 | Shellac | quantum satis | ||||
| 17.1 | E 950 | Acesulfame K | 500 | ||||
| 17.1 | E 950 | Acesulfame K | 2 000 | only food supplements in chewable form | |||
| 17.1 | E 951 | Aspartame | 2 000 | ||||
| 17.1 | E 951 | Aspartame | 5 500 | only food supplements in chewable form | |||
| 17.1 | E 952 | Cyclamic acid and its Na and Ca salts | 500 | (51) | |||
| 17.1 | E 952 | Cyclamic acid and its Na and Ca salts | 1 250 | (51) | only food supplements in chewable form | ||
| 17.1 | E 954 | Saccharin and its Na, K and Ca salts | 500 | (52) | |||
| 17.1 | E 954 | Saccharin and its Na, K and Ca salts | 1 200 | (52) | only food supplements in chewable form | ||
| 17.1 | E 955 | Sucralose | 800 | ||||
| 17.1 | E 955 | Sucralose | 2 400 | only food supplements in chewable form | |||
| 17.1 | E 957 | Thaumatin | 400 | only food supplements in chewable form | |||
| 17.1 | E 959 | Neohesperidine DC | 100 | ||||
| 17.1 | E 959 | Neohesperidine DC | 400 | only food supplements in chewable form | |||
| 17.1 | |||||||
| 17.1 | E 960a – 960d | Steviol glycosides | 670 | (1) (60) | |||
| 17.1 | E 960a – 960d | Steviol glycosides | 1800 | (1) (60) | only food supplements in chewable form | ||
| 17.1 | |||||||
| 17.1 | E 961 | Neotame | 60 | ||||
| 17.1 | E 961 | Neotame | 185 | only food supplements in chewable form | |||
| 17.1 | E 961 | Neotame | 2 | only as flavour enhancer, except food supplements in chewable form | |||
| 17.1 | E 961 | Neotame | 2 | only vitamins and/or mineral based food supplements in chewable form, as a flavour enhancer | |||
| 17.1 | E 962 | Salt of aspartame-acesulfame | 500 | (11)a (49) (50) | |||
| 17.1 | E 962 | Salt of aspartame-acesulfame | 2 000 | (11)a (49) (50) | only food supplements in chewable form | ||
| 17.1 | E 969 | Advantame | 20 | ||||
| 17.1 | E 969 | Advantame | 55 | only food supplements in chewable form | |||
| 17.1 | |||||||
| 17.1 | E 999 | Quillaia extract | 3350 | (45) | |||
| 17.1 | |||||||
| 17.1 | E 1201 | Polyvinylpyrrolidone | quantum satis | only food supplements in tablet and coated tablet form | |||
| 17.1 | E 1202 | Polyvinylpolypyrrolidone | quantum satis | only food supplements in tablet and coated tablet form | |||
| 17.1 | E 1203 | Polyvinyl alcohol (PVA) | 18 000 | only food supplements in capsule and tablet form | |||
| 17.1 | E 1204 | Pullulan | quantum satis | only food supplements in capsule and tablet form | |||
| 17.1 | E 1205 | Basic methacrylate copolymer | 100 000 | except food supplements in chewable form | |||
| 17.1 | E 1206 | Neutral methacrylate copolymer | 200 000 | except food supplements in chewable form | |||
| 17.1 | E 1207 | Anionic methacrylate copolymer | 100 000 | except food supplements in chewable form | |||
| 17.1 | E 1208 | Polyvinylpyrrolidone-vinyl acetate copolymer | 100 000 | except food supplements in chewable form | |||
| 17.1 | E 1209 | Polyvinyl alcohol-polyethylene glycol-graft-co-polymer | 100 000 | except food supplements in chewable form | |||
| 17.1 | |||||||
| 17.1 | E 1210 | Carbomer | 200 000 | ||||
| 17.1 | |||||||
| 17.1 | E 1505 | Triethyl citrate | 3 500 | only food supplements in capsule and tablet form | |||
| 17.1 | E 1521 | Polyethylene glycol | 10 000 | only food supplements in capsule and tablet form | |||
| 17.1 | E 1521 | ||||||
| 17.1 | E 1521 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 17.1 | E 1521 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 17.1 | E 1521 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 17.1 | E 1521 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 17.1 | E 1521 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 17.1 | E 1521 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 17.1 | E 1521 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 17.1 | E 1521 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 17.1 | E 1521 | ||||||
| 17.1 | E 1521 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 17.1 | E 1521 | ||||||
| 17.1 | E 1521 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 17.1 | E 1521 | ||||||
| 17.1 | E 1521 | (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013 | ||
| 17.1 | E 1521 | ||||||
| 17.1 | E 1521 | (91): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water | (91): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water | (91): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water | (91): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water | ||
| 17.1 | E 1521 | ||||||
| 17.1 | E 1521 | (97): In conformity with Directive 2002/46/EC | (97): In conformity with Directive 2002/46/EC | (97): In conformity with Directive 2002/46/EC | (97): In conformity with Directive 2002/46/EC | ||
| 17.1 | E 1521 | ||||||
| 17.1 | E 1521 | (45): Expressed as saponins | (45): Expressed as saponins | (45): Expressed as saponins | (45): Expressed as saponins | ||
| 17.2 | Food supplements supplied in a liquid form, excluding food supplements for infants and young children | Food supplements supplied in a liquid form, excluding food supplements for infants and young children | Food supplements supplied in a liquid form, excluding food supplements for infants and young children | Food supplements supplied in a liquid form, excluding food supplements for infants and young children | Food supplements supplied in a liquid form, excluding food supplements for infants and young children | ||
| 17.2 | Group I | Additives | |||||
| 17.2 | Group II | Colours at quantum satis | quantum satis | ||||
| 17.2 | Group II | Colours at quantum satis | quantum satis | Period of application: until 31 July 2014 | |||
| 17.2 | Group II | Colours at quantum satis | quantum satis | (69) | Period of application: from 1 August 2014 only food supplements in syrup form | ||
| 17.2 | Group III | Colours with combined maximum limit | 100 | ||||
| 17.2 | Group IV | Polyols | quantum satis | ||||
| 17.2 | E 104 | Quinoline Yellow | 10 | (61) | Period of application: from 1 January 2014 to 31 July 2014 | ||
| 17.2 | E 104 | Quinoline Yellow | 10 | (61)(69) | Period of application: from 1 August 2014 | ||
| 17.2 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | Period of application: from 1 January 2014 to 31 July 2014 | ||
| 17.2 | E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61)(69) | Period of application: from 1 August 2014 | ||
| 17.2 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | Period of application: from 1 January 2014 to 31 July 2014 | ||
| 17.2 | E 124 | Ponceau 4R, Cochineal Red A | 10 | (61)(69) | Period of application: from 1 August 2014 | ||
| 17.2 | E 160d | Lycopene | 30 | ||||
| 17.2 | E 200-213 | Sorbic acid — sorbates; Benzoic acid — benzoates | 2 000 | (1) (2) | except food supplements in syrup form | ||
| 17.2 | E 310-321 | Propyl gallate, TBHQ, BHA and BHT | 400 | (1) | |||
| 17.2 | |||||||
| 17.2 | E 334–337 and E 354 | Tartaric acid – tartrates | 6 000 | (1) (2) | |||
| 17.2 | |||||||
| 17.2 | E 338-452 | Phosphoric acid — phosphates — di-, tri- and polyphosphates | quantum satis | ||||
| 17.2 | E 392 | Extracts of rosemary | 400 | (46) | |||
| 17.2 | E 405 | Propane-1, 2-diol alginate | 1 000 | ||||
| 17.2 | E 416 | Karaya gum | quantum satis | ||||
| 17.2 | ————— | ————— | ————— | ————— | ————— | ————— | |
| 17.2 | |||||||
| 17.2 | E 432-436 | Polysorbates | quantum satis | ||||
| 17.2 | E 473-474 | Sucrose esters of fatty acids — sucroglycerides | quantum satis | (1) | |||
| 17.2 | E 475 | Polyglycerol esters of fatty acids | quantum satis | ||||
| 17.2 | E 491-495 | Sorbitan esters | quantum satis | (1) | |||
| 17.2 | E 551-559 | Silicon dioxide — silicates | quantum satis | Period of application: until 31 January 2014 | |||
| 17.2 | E 551-553 | Silicon dioxide — silicates | quantum satis | Period of application: from 1 February 2014 | |||
| 17.2 | E 950 | Acesulfame K | 350 | ||||
| 17.2 | E 950 | Acesulfame K | 2 000 | only food supplements in syrup form | |||
| 17.2 | E 951 | Aspartame | 600 | ||||
| 17.2 | E 951 | Aspartame | 5 500 | only food supplements in syrup form | |||
| 17.2 | E 952 | Cyclamic acid and its Na and Ca salts | 400 | (51) | |||
| 17.2 | E 952 | Cyclamic acid and its Na and Ca salts | 1 250 | (51) | only food supplements in syrup form | ||
| 17.2 | E 954 | Saccharin and its Na, K and Ca salts | 80 | (52) | |||
| 17.2 | E 954 | Saccharin and its Na, K and Ca salts | 1 200 | (52) | only food supplements in syrup form | ||
| 17.2 | E 955 | Sucralose | 240 | ||||
| 17.2 | E 955 | Sucralose | 2 400 | only food supplements in syrup form | |||
| 17.2 | E 957 | Thaumatin | 400 | only food supplements in syrup form | |||
| 17.2 | E 959 | Neohesperidine DC | 50 | ||||
| 17.2 | E 959 | Neohesperidine DC | 400 | only food supplements in syrup form | |||
| 17.2 | |||||||
| 17.2 | E 960a – 960d | Steviol glycosides | 200 | (1) (60) | |||
| 17.2 | E 960a – 960d | Steviol glycosides | 1800 | (1) (60) | only food supplements in syrup form | ||
| 17.2 | |||||||
| 17.2 | E 961 | Neotame | 20 | ||||
| 17.2 | E 961 | Neotame | 185 | only food supplements in syrup form | |||
| 17.2 | E 961 | Neotame | 2 | only as flavour enhancer, except food supplements in syrup form | |||
| 17.2 | E 961 | Neotame | 2 | only vitamins and/or mineral based food supplements in syrup form, as a flavour enhancer | |||
| 17.2 | E 962 | Salt of aspartame-acesulfame | 350 | (11)a (49) (50) | |||
| 17.2 | E 962 | Salt of aspartame-acesulfame | 2 000 | (11)a (49) (50) | only food supplements in syrup form | ||
| 17.2 | E 969 | Advantame | 6 | ||||
| 17.2 | E 969 | Advantame | 55 | only food supplements in syrup form | |||
| 17.2 | |||||||
| 17.2 | E 999 | Quillaia extract | 3350 | (45) | |||
| 17.2 | |||||||
| 17.2 | E 1210 | Carbomer | 30 000 | ||||
| 17.2 | E 1210 | ||||||
| 17.2 | E 1210 | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||
| 17.2 | E 1210 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||
| 17.2 | E 1210 | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||
| 17.2 | E 1210 | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||
| 17.2 | E 1210 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||
| 17.2 | E 1210 | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||
| 17.2 | E 1210 | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||
| 17.2 | E 1210 | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | (46): As the sum of carnosol and carnosic acid | ||
| 17.2 | E 1210 | ||||||
| 17.2 | E 1210 | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||
| 17.2 | E 1210 | ||||||
| 17.2 | E 1210 | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||
| 17.2 | E 1210 | ||||||
| 17.2 | E 1210 | (45): Expressed as saponins | (45): Expressed as saponins | (45): Expressed as saponins | (45): Expressed as saponins | ||
| ————— | ————— | ————— | ————— | ————— | ————— | ||
| 18 | Processed foods not covered by categories 1 to 17 | Processed foods not covered by categories 1 to 17 | Processed foods not covered by categories 1 to 17 | Processed foods not covered by categories 1 to 17 | Processed foods not covered by categories 1 to 17 | ||
| 18.1 | Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children | Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children | Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children | Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children | Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children | ||
| Group I | Additives | ||||||
| 18.2 | Meal replacement for weight control as referred to in Regulation (EU) No 432/2012 | Meal replacement for weight control as referred to in Regulation (EU) No 432/2012 | Meal replacement for weight control as referred to in Regulation (EU) No 432/2012 | Meal replacement for weight control as referred to in Regulation (EU) No 432/2012 | Meal replacement for weight control as referred to in Regulation (EU) No 432/2012 | ||
| Group I | Additives | ||||||
| Group II | Colours at quantum satis | quantum satis | |||||
| Group III | Colours with combined maximum limit | 50 | |||||
| Group IV | Polyols | quantum satis | |||||
| E 104 | Quinoline Yellow | 10 | (61) | ||||
| E 110 | Sunset Yellow FCF/Orange Yellow S | 10 | (61) | ||||
| E 124 | Ponceau 4R, Cochineal Red A | 10 | (61) | ||||
| E 160d | Lycopene | 30 | |||||
| E 200-213 | Sorbic acid – potassium sorbate; Benzoic acid – benzoates | 1 500 | (1) (2) | ||||
| E 338-452 | Phosphoric acid – phosphates – di-, tri- and polyphosphates | 5 000 | (1) (4) | ||||
| E 405 | Propane-1, 2-diol alginate | 1 200 | |||||
| E 432-436 | Polysorbates | 1 000 | (1) | ||||
| E 473-474 | Sucrose esters of fatty acids – sucroglycerides | 5 000 | (1) | ||||
| E 475 | Polyglycerol esters of fatty acids | 5 000 | |||||
| E 477 | Propane-1,2-diol esters of fatty acids | 1 000 | |||||
| E 481-482 | Stearoyl-2-lactylates | 2 000 | (1) | ||||
| E 491-495 | Sorbitan esters | 5 000 | (1) | ||||
| E 950 | Acesulfame K | 450 | |||||
| E 951 | Aspartame | 800 | |||||
| E 952 | Cyclamic acid and its Na and Ca salts | 400 | (51) | ||||
| E 954 | Saccharin and its Na, K and Ca salts | 240 | (52) | ||||
| E 955 | Sucralose | 320 | |||||
| E 959 | Neohesperidine DC | 100 | |||||
| E 960a – 960d | Steviol glycosides | 270 | (1) (60) | ||||
| E 961 | Neotame | 26 | |||||
| E 962 | Salt of aspartame-acesulfame | 450 | (11)a (49) (50) | ||||
| E 969 | Advantame | 8 | |||||
| (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (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 | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | (2): The maximum level is applicable to the sum and the levels are expressed as the free acid | ||||
| (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | ||||
| (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent | ||||
| (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950) | ||||
| (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | ||||
| (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | (51): Maximum usable levels are expressed in free acid | ||||
| (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | (52): Maximum usable levels are expressed in free imide | ||||
| (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | (60): Expressed as steviol equivalents | ||||
| (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III | ||||
| 18.3 | Foods specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients’ | Foods specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients’ | Foods specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients’ | Foods specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients’ | Foods specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients’ | ||
| Products in this category can also use additives that are allowed in the corresponding food counterparts categories | Products in this category can also use additives that are allowed in the corresponding food counterparts categories | Products in this category can also use additives that are allowed in the corresponding food counterparts categories | Products in this category can also use additives that are allowed in the corresponding food counterparts categories | Products in this category can also use additives that are allowed in the corresponding food counterparts categories | |||
| Group I | Additives | Including dry pasta | |||||
| Group II | Colours at quantum satis | quantum satis | |||||
| Group IV | Polyols | quantum satis | |||||
| E 338-452 | Phosphoric acid – phosphates – di-, tri- and polyphosphates | 5 000 | (1) (4) | ||||
| In addition, all additives in the gluten containing counterparts are authorised | In addition, all additives in the gluten containing counterparts are authorised | In addition, all additives in the gluten containing counterparts are authorised | In addition, all additives in the gluten containing counterparts are authorised | In addition, all additives in the gluten containing counterparts are authorised | |||
| (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | (1): The additives may be added individually or in combination | ||||
| (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 | (4): The maximum level is expressed as P2O5 |
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