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Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance)

Type Regulation
Publication 2008-12-16
Last updated 2026-08-18
State In force
Department Council of the European Union, European Parliament
Source EUR-Lex
articles 35
Reform history JSON API
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
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
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
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
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
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
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
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
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
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
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
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
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
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
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(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
01.1 Unflavoured pasteurised and sterilised (including UHT) milk
E 331 Sodium citrates 4 000 only UHT goat milk
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4) only sterilised and UHT milk
(1): The additives may be added individually or in combination
(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
01.3 Unflavoured fermented milk products, heat-treated after fermentation
Group I Additives
E 200 – 202 Sorbic acid – potassium sorbate 1 000 (1) (2) only curdled milk
E 334–337 and E 354 Tartaric acid – tartrates 750 (1) (2)
(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
01.4 Flavoured fermented milk products including heat-treated products
Group I Additives
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (74) Period of application: from 1 August 2014
Group III Colours with combined maximum limit 150 Period of application: until 31 July 2014
Group III Colours with combined maximum limit 150 (74) Period of application: from 1 August 2014
Group IV Polyols quantum satis only energy-reduced products or with no added sugar
E 104 Quinoline Yellow 10 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 5 (61)
E 124 Ponceau 4R, Cochineal Red A 5 (61)
E 160b(i) Annatto bixin 15 (94)
E 160b(ii) Annatto norbixin 4 (94)
E 160d Lycopene 30
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 300 (1) (2) only non-heat-treated dairy based desserts
E 297 Fumaric acid 4 000 only fruit-flavoured desserts
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 3 000 (1) (4)
E 355-357 Adipic acid — adipates 1 000 only fruit-flavoured desserts
E 363 Succinic acid 6 000
E 416 Karaya gum 6 000
E 427 Cassia gum 2 500
E 432-436 Polysorbates 1 000
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000
E 475 Polyglycerol esters of fatty acids 2 000
E 477 Propane-1,2-diol esters of fatty acids 5 000
E 481-482 Stearoyl-2-lactylates 5 000
—————
E 491-495 Sorbitan esters 5 000
E 950 Acesulfame K 350 only energy-reduced products or with no added sugar
E 951 Aspartame 1 000 only energy-reduced products or with no added sugar
E 952 Cyclamic acid and its Na and Ca salts 250 (51) only energy-reduced products or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 100 (52) only energy-reduced products or with no added sugar
E 955 Sucralose 400 only energy-reduced products or with no added sugar
E 957 Thaumatin 5 only as flavour enhancer
E 959 Neohesperidine DC 50 only energy-reduced products or with no added sugar
E 960a – 960d Steviol glycosides 100 (1) (60) only energy-reduced products or with no added sugar
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only energy-reduced products or with no added sugar
E 961 Neotame 32 only energy-reduced products or with no added sugar
E 969 Advantame 10 only energy-reduced products or with no added sugar
(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
(4): The maximum level is expressed as P2O5
(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)
(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
(52): Maximum usable levels are expressed in free imide
(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
(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
(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.
01.5 Dehydrated milk as defined by Directive 2001/114/EC
Group II Colours at quantum satis quantum satis except unflavoured products
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 304 Fatty acid esters of ascorbic acid quantum satis
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) only milk powder for vending machines
E 322 Lecithins quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4) only partly dehydrated milk with less than 28 % solids
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 500 (1) (4) only partly dehydrated milk with more than 28 % solids
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 500 (1) (4) only dried milk and dried skimmed milk
E 392 Extracts of rosemary 200 (41) (46) only milk powder for vending machines
E 392 Extracts of rosemary 30 (46) only dried milk for manufacturing of ice cream
E 407 Carrageenan quantum satis
E 500(ii) Sodium hydrogen carbonate quantum satis
E 501(ii) Potassium hydrogen carbonate quantum satis
E 509 Calcium chloride quantum satis
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
01.6 Cream and cream powder
01.6.1 Unflavoured pasteurised cream (excluding reduced fat creams)
E 401 Sodium alginate quantum satis
E 402 Potassium alginate quantum satis
E 407 Carrageenan quantum satis
E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis
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 %
E 406 Agar quantum satis
E 407 Carrageenan quantum satis
E 410 Locust bean gum quantum satis
E 412 Guar gum quantum satis
E 415 Xanthan gum quantum satis
E 440 Pectins quantum satis
E 460 Cellulose quantum satis
E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 1404 Oxidised starch quantum satis
E 1410 Monostarch phosphate quantum satis
E 1412 Distarch phosphate quantum satis
E 1413 Phosphated distarch phosphate quantum satis
E 1414 Acetylated distarch phosphate quantum satis
E 1420 Acetylated starch quantum satis
E 1422 Acetylated distarch adipate quantum satis
E 1440 Hydroxy propyl starch quantum satis
E 1442 Hydroxy propyl distarch phosphate quantum satis
E 1450 Starch sodium octenyl succinate quantum satis
E 1451 Acetylated oxidised starch quantum satis
01.6.3 Other creams
Group I Additives
Group II Colours at quantum satis quantum satis only flavoured creams
Group III Colours with combined maximum limit 150 only flavoured creams
E 104 Quinoline Yellow 10 (61) Only flavoured creams
E 110 Sunset Yellow FCF/Orange Yellow S 5 (61) Only flavoured creams
E 124 Ponceau 4R, Cochineal Red A 5 (61) Only flavoured creams
E 234 Nisin 10 only clotted cream
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only sterilised, pasteurised, UHT cream and whipped cream
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1) only sterilised cream and sterilised cream with reduced fat content
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(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
01.7 Cheese and cheese products
01.7.1 Unripened cheese excluding products falling in category 16
Group I Additives except mozzarella
Group II Colours at quantum satis quantum satis only flavoured unripened cheese
Group III Colours with combined maximum limit 150 only flavoured unripened cheese
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2)
E 234 Nisin 10 only mascarpone
E 260 Acetic acid quantum satis only mozzarella
E 267 Buffered vinegar quantum satis only mozzarella
E 270 Lactic acid quantum satis only mozzarella
E 330 Citric acid quantum satis only mozzarella
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 000 (1) (4) except mozzarella
E 460(ii) Powdered cellulose quantum satis only grated and sliced mozzarella
E 575 Glucono-delta-lactone quantum satis only mozzarella
(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
(4): The maximum level is expressed as P2O5
01.7.2 Ripened cheese
E 1105 Lysozyme quantum satis
E 120 Carminic acid, Carmine 125 (83) only red marbled cheese and red pesto cheese
E 140 Chlorophylls, Chlorophyllins quantum satis only sage Derby cheese
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
E 153 Vegetable carbon quantum satis only morbier cheese
E 160a Carotenes quantum satis only ripened orange, yellow and broken-white cheese
E 160b(i) Annatto bixin 15 (94) only ripened orange, yellow and broken-white cheese and red and green pesto cheese
E 160b(ii) Annatto norbixin 15 (94) only ripened orange, yellow and broken-white cheese and red and green pesto cheese
E 160b(ii) Annatto norbixin 50 only red Leicester cheese
E 160b(ii) Annatto norbixin 35 only Mimolette cheese
E 160c Paprika extract, capsanthin, capsorubin quantum satis only ripened orange, yellow and broken-white cheese and red pesto cheese
E 163 Anthocyanins quantum satis only red marbled cheese
E 170 Calcium carbonate quantum satis
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
E 200-202 Sorbic acid – potassium sorbate quantum satis only ripened products surface treatment
E 234 Nisin 12,5 (29)
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
E 239 Hexamethylene tetramine 25 mg/kg residual amount, expressed as formaldehyde only Provolone cheese
E 251-252 Nitrates 150 (30) only hard, semi-hard and semi-soft cheese Period of application: until 9 October 2026
E 251–252 Nitrates 75 (30) (XA) (XB) only hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026
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
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
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
E 280-283 Propionic acid — propionates quantum satis surface treatment only
E 460 Powdered cellulose quantum satis only sliced and grated ripened cheese
E 500(ii) Sodium hydrogen carbonate quantum satis only sour milk cheese
E 504 Magnesium carbonates quantum satis
E 509 Calcium chloride quantum satis
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
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
E 575 Glucono-delta-lactone quantum satis
(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
—————
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
(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
(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.
(XA):  The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(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.
01.7.3 Edible cheese rind
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit quantum satis Period of application: until 31 July 2014
Group III Colours with combined maximum limit quantum satis (67) Period of application: from 1 August 2014
E 104 Quinoline Yellow 10 (62)
E 160d Lycopene 30
E 180 Litholrubine BK quantum satis Period of application: until 31 July 2014
E 180 Litholrubine BK quantum satis (67) Period of application: from 1 August 2014
E 160b(i) Annatto bixin 20 (94)
E 160b(ii) Annatto norbixin 20 (94)
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(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
(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.
01.7.4 Whey cheese
Group II Colours at quantum satis quantum satis
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only cheese, pre-packed, sliced; layered cheese and cheese with added foods
E 251–252 Nitrates 150 (30) only cheese milk of hard, semi-hard and semi-soft cheese Period of application: until 9 October 2026
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
E 260 Acetic acid quantum satis
E 267 Buffered vinegar quantum satis
E 270 Lactic acid quantum satis
E 330 Citric acid quantum satis
E 460(ii) Powdered cellulose quantum satis only grated and sliced cheese
E 575 Glucono-delta-lactone quantum satis
(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.
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
(XA):  The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(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.
01.7.5 Processed cheese
Group I Additives
Group II Colours at quantum satis quantum satis only flavoured processed cheese
E 100 Curcumin 100 (33) only flavoured processed cheese
E 102 Tartrazine 100 (33) only flavoured processed cheese
—————
E 120 Carminic acid, Carmine 100 (33) only flavoured processed cheese Period of application: until 31 July 2014
E 120 Carminic acid, Carmine 100 (33) (66) only flavoured processed cheese Period of application: from 1 August 2014
E 122 Azorubine, Carmoisine 100 (33) only flavoured processed cheese
—————
E 160e Beta-apo-8′-carotenal (C 30) 100 (33) only flavoured processed cheese
E 161b Lutein 100 (33) only flavoured processed cheese
E 160d Lycopene 5 only flavoured processed cheese
E 160a Carotenes quantum satis
E 160c Paprika extract, capsanthin, capsorubin quantum satis
E 160b(i) Annatto bixin 15 (94)
E 160b(ii) Annatto norbixin 8 (94)
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2)
E 234 Nisin 12,5 (29)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4)
E 427 Cassia gum 2 500
E 551-559 Silicon dioxide – silicates 10 000 (1) Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates 10 000 (1) Period of application: from 1 February 2014
(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
(4): The maximum level is expressed as P2O5
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes
(33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b
(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
(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.
01.7.6 Cheese products (excluding products falling in category 16)
Group I Additives
Group II Colours at quantum satis quantum satis only flavoured unripened products
Group III Colours with combined maximum limit 100 only flavoured unripened products
E 1105 Lysozyme quantum satis only ripened products
E 120 Carminic acid, Carmine 125 only red marbled products
E 160a Carotenes quantum satis only ripened orange, yellow and broken-white products
E 160b(ii) Annatto norbixin 8 only ripened orange, yellow and broken-white products
E 160c Paprika extract, capsanthin, capsorubin quantum satis only ripened orange, yellow and broken-white products
E 163 Anthocyanins quantum satis only red marbled products
E 170 Calcium carbonate quantum satis only ripened products
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
E 200-202 Sorbic acid – potassium sorbate quantum satis only ripened products surface treatment
E 234 Nisin 12,5 (29) only ripened and processed products
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
E 251–252 Nitrates 150 (30) only hard, semi-hard and semi-soft ripened products Period of application: until 9 October 2026
E 251–252 Nitrates 75 (30) (XA) (XB) only hard, semi-hard and semi-soft ripened products Period of application: from 9 October 2026
E 280-283 Propionic acid — propionates quantum satis only ripened products surface treatment
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 000 (1) (4) only unripened products
E 460(ii) Powdered cellulose quantum satis only grated and sliced ripened and unripened products; unripened soft spreadable cheese products
E 504 Magnesium carbonates quantum satis only ripened products
E 509 Calcium chloride quantum satis only ripened products
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
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
E 575 Glucono-delta-lactone quantum satis only ripened products; unripened soft spreadable cheese products
(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
(4): The maximum level is expressed as P2O5
(29): This substance may be present naturally in certain products as a result of fermentation processes
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
(XA):  The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(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.
01.8 Dairy analogues, including beverage whiteners
Group I Additives
Group II Colours at quantum satis quantum satis
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only analogues of cheese based on protein
E 200-202 Sorbic acid – potassium sorbate quantum satis (1) (2) only cheese analogues (surface treatment only)
E 251–252 Nitrates 150 (30) only dairy-based cheese analogue Period of application: until 9 October 2025
E 251–252 Nitrates 75 (30) (XA) (XB) only dairy-based cheese analogue Period of application: from 9 October 2025
E 280-283 Propionic acid — propionates quantum satis only cheese analogues (surface treatment only)
E 334–337 and E 354 Tartaric acid – tartrates 240 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only whipped cream analogues
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4) only processed cheese analogues
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 30 000 (1) (4) only beverage whiteners
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 50 000 (1) (4) only beverage whiteners for vending machines
E 432-436 Polysorbates 5 000 (1) only milk and cream analogues
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1) only cream analogues
E 473-474 Sucrose esters of fatty acids — sucroglycerides 20 000 (1) only beverage whiteners
E 475 Polyglycerol esters of fatty acids 5 000 only milk and cream analogues
E 475 Polyglycerol esters of fatty acids 500 only beverage whiteners
E 477 Propane-1,2-diol esters of fatty acids 1 000 only beverage whiteners
E 477 Propane-1,2-diol esters of fatty acids 5 000 only milk and cream analogues
E 481-482 Stearoyl-2-lactylates 3 000 (1) only beverage whiteners
E 491-495 Sorbitan esters 5 000 (1) only milk and cream analogues; beverage whiteners
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
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
(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
(4): The maximum level is expressed as P2O5
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
(XA):  The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(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
E 170 Calcium carbonate quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 380 Triammonium citrate quantum satis
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
E 503 Ammonium carbonates quantum satis
E 504 Magnesium carbonates quantum satis
E 524 Sodium hydroxide quantum satis
E 525 Potassium hydroxide quantum satis
E 526 Calcium hydroxide quantum satis
E 527 Ammonium hydroxide quantum satis
E 528 Magnesium hydroxide quantum satis
01.10 Milk-based drinks and similar products intended for young children (3)
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
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
(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
(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
—————
02 Fats and oils and fat and oil emulsions
02.1 Fats and oils essentially free from water (excluding anhydrous milkfat)
E 100 Curcumin quantum satis only fats
E 160a Carotenes quantum satis only fats
E 160b(i) Annatto bixin 10 only fats
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
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
E 304 Fatty acid esters of ascorbic acid quantum satis except virgin oils and olive oils
E 306 Tocopherol-rich extract quantum satis except virgin oils and olive oils
E 307 Alpha-tocopherol quantum satis except virgin oils and olive oils
E 307 Alpha-tocopherol 200 only refined olive oils, including olive pomace oil
E 308 Gamma tocopherol quantum satis except virgin oils and olive oils
E 309 Delta-tocopherol quantum satis except virgin oils and olive oils
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
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
E 322 Lecithins 30 000 except virgin oils and olive oils
E 330 Citric acid quantum satis except virgin oils and olive oils
E 331 Sodium citrates quantum satis except virgin oils and olive oils
E 332 Potassium citrates quantum satis except virgin oils and olive oils
E 333 Calcium citrates quantum satis except virgin oils and olive oils
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
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
E 471 Mono- and diglycerides of fatty acids 10 000 except virgin oils and olive oils
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
E 900 Dimethyl polysiloxane 10 only oils and fats for frying
(1): The additives may be added individually or in combination
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
02.2 Fat and oil emulsions mainly of type water-in-oil
02.2.1 Butter and concentrated butter and butter oil and anhydrous milkfat
E 160a Carotenes quantum satis except butter from sheep and goats milk
E 500 Sodium carbonates quantum satis only soured cream butter
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 000 (1) (4) only soured cream butter
(1): The additives may be added individually or in combination
(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
Group I Additives
E 100 Curcumin quantum satis excluding reduced fat butter
E 160a Carotenes quantum satis
E 160b(i) Annatto bixin 10 excluding reduced fat butter
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only fat emulsions (excluding butter) with a fat content of 60 % or more
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only fat emulsions with a fat content less than 60 %
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (2) only frying fat
E 321 Butylated hydroxytoluene (BHT) 100 only frying fat
E 334–337 and E 354 Tartaric acid – tartrates 1 300 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only spreadable fats
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
E 392 Extracts of rosemary 100 (41) (46) only spreadable fats with a fat content less than 80 %
E 405 Propane-1, 2-diol alginate 3 000
E 432-436 Polysorbates 10 000 (1) only fat emulsions for baking
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1) only fat emulsions for baking
E 475 Polyglycerol esters of fatty acids 5 000
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 (1), 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
E 477 Propane-1,2-diol esters of fatty acids 10 000 only fat emulsions for baking purposes
E 479b Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids 5 000 only fat emulsions for frying purposes
E 481-482 Stearoyl-2-lactylates 10 000 (1)
E 491-495 Sorbitan esters 10 000 (1)
E 551-559 Silicon dioxide – silicates 30 000 (1) only tin greasing products Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates 30 000 (1) only tin greasing products Period of application: from 1 February 2014
E 900 Dimethyl polysiloxane 10 only oils and fats for frying
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
(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
(4): The maximum level is expressed as P2O5
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
02.3 Vegetable oil pan spray
Group I Additives
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 30 000 (1) (4) only water-based emulsion sprays for coating baking tins
E 392 Extracts of rosemary 50 (41) (46) only fats and oils for the professional manufacture of heat-treated foods
E 551-559 Silicon dioxide – silicates 30 000 (1) only tin greasing products Period of application: Until 31 January 2014
E 551-553 Silicon dioxide – silicates 30 000 (1) only tin greasing products Period of application: from 1 February 2014
E 943a Butane quantum satis only vegetable oil pan spray (for professional use only) and water-based emulsion spray
E 943b Isobutane quantum satis only vegetable oil pan spray (for professional use only) and water-based emulsion spray
E 944 Propane quantum satis only vegetable oil pan spray (for professional use only) and water-based emulsion spray
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
03 Edible ices
Group I Additives
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (75) Period of application: from 1 August 2014
Group III Colours with combined maximum limit 150 (25)
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 160b(ii) Annatto norbixin 20
E 160d Lycopene 40
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4)
E 405 Propane-1, 2-diol alginate 3 000 only water-based edible ices
E 427 Cassia gum 2 500
E 432-436 Polysorbates 1 000 (1)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1)
E 476 Polyglycerol polyricinoleate 4 000 except sorbets
E 477 Propane-1,2-diol esters of fatty acids 3 000
E 491-495 Sorbitan esters 500 (1)
E 901 Beeswax, white and yellow quantum satis only prepacked wafers containing ice cream
E 950 Acesulfame K 800 only energy-reduced or with no added sugar
E 951 Aspartame 800 only energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 100 (52) only energy-reduced or with no added sugar
E 955 Sucralose 320 only energy-reduced or with no added sugar
E 957 Thaumatin 50 only energy-reduced or with no added sugar
E 959 Neohesperidine DC 50 only energy-reduced or with no added sugar
E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced products or with no added sugar
E 961 Neotame 26 only energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 800 (11)b (49) (50) only energy-reduced or with no added sugar
E 964 Polyglycitol syrup 200 000 only energy-reduced or with no added sugar Period of application: From 29 November 2012
E 969 Advantame 10 only energy-reduced or with no added sugar
(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
(4): The maximum level is expressed as P2O5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(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
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(60): Expressed as steviol equivalents
(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
04 Fruit and vegetables
04.1 Unprocessed fruit and vegetables
04.1.1 Entire fresh fruit and vegetables
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.
E 200-202 Sorbic acid – potassium sorbate 20 only surface treatment of unpeeled fresh citrus fruit
E 220-228 Sulphur dioxide — sulphites 10 (3) only table grapes, fresh lychees (measured on edible parts) and blueberries (Vaccinium corymbosum)
E 220-228 Sulphur dioxide — sulphites 100 (3) only vacuum-packed sweetcorn
E 445 Glycerol esters of wood rosins 50 only surface treatment of citrus fruit
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.
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
E 473-474 Sucrose esters of fatty acids — sucroglycerides quantum satis (1) only fresh fruits, surface treatment
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
E 902 Candelilla wax quantum satis only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts
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
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.
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
—————
E 914 Oxidised polyethylene wax quantum satis only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
(1): The additives may be added individually or in combination
(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
E 220-228 Sulphur dioxide — sulphites 50 (3) only peeled potatoes
E 220-228 Sulphur dioxide — sulphites 300 (3) only onion, garlic and shallot pulp
E 220-228 Sulphur dioxide — sulphites 800 (3) only horseradish pulp
E 296 Malic acid quantum satis only prepacked unprocessed and peeled potatoes only
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
E 301 Sodium ascorbate quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 302 Calcium ascorbate quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
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
E 331 Sodium citrates quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 332 Potassium citrates quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 333 Calcium citrates quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
E 401 Sodium alginate 2 400 (82) only prepacked refrigerated unprocessed fruit and vegetables ready for consumption, to be sold to the final consumer
E 501 Potassium carbonate quantum satis only prepacked refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
(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
(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.
04.1.3 Frozen fruit and vegetables
E 220-228 Sulphur dioxide — sulphites 50 (3) only white vegetables including mushrooms and white pulses
E 220-228 Sulphur dioxide — sulphites 100 (3) only frozen and deep-frozen potatoes
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
(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
04.2.1 Dried fruit and vegetables
Group I Additives E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion
E 101 Riboflavins quantum satis only preserves of red fruit
E 120 Carminic acid, Carmine 200 (34) only preserves of red fruit
E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit
—————
E 129 Allura Red AG 200 (34) only preserves of red fruit
E 131 Patent Blue V 200 (34) only preserves of red fruit
E 133 Brilliant Blue FCF 200 (34) only preserves of red fruit
E 140 Chlorophylls, Chlorophyllins quantum satis only preserves of red fruit
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only preserves of red fruit
E 150a-d Caramels quantum satis only preserves of red fruit
E 160a Carotenes quantum satis only preserves of red fruit
E 160c Paprika extract, capsanthin, capsorubin quantum satis only preserves of red fruit
E 162 Beetroot Red, betanin quantum satis only preserves of red fruit
E 163 Anthocyanins quantum satis only preserves of red fruit
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only dried fruit
E 220-228 Sulphur dioxide — sulphites 50 (3) only dried coconut
E 220-228 Sulphur dioxide — sulphites 50 (3) only white vegetables, processed, including pulses
E 220-228 Sulphur dioxide — sulphites 100 (3) only dried mushrooms
E 220-228 Sulphur dioxide — sulphites 150 (3) only dried ginger
E 220-228 Sulphur dioxide — sulphites 200 (3) only dried tomatoes
E 220-228 Sulphur dioxide — sulphites 400 (3) only white vegetables, dried
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
E 220-228 Sulphur dioxide — sulphites 600 (3) only dried apples and pears
E 220-228 Sulphur dioxide — sulphites 1 000 (3) only dried bananas
E 220-228 Sulphur dioxide — sulphites 2 000 (3) only dried apricots, peaches, grapes, prunes, and figs
E 907 Hydrogenated poly-1-decene 2 000 only dried fruit as glazing agent
(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
(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
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
04.2.2 Fruit and vegetables in vinegar, oil, or brine
Group I Additives
E 101 Riboflavins quantum satis only preserves of red fruit
E 120 Carminic acid, Carmine 200 (34) only preserves of red fruit
E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit
—————
E 129 Allura Red AG 200 (34) only preserves of red fruit
E 131 Patent Blue V 200 (34) only preserves of red fruit
E 133 Brilliant Blue FCF 200 (34) only preserves of red fruit
E 140 Chlorophylls, Chlorophyllins quantum satis only preserves of red fruit
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only preserves of red fruit
E 150a-d Caramels quantum satis only preserves of red fruit
E 160a Carotenes quantum satis only preserves of red fruit
E 160c Paprika extract, capsanthin, capsorubin quantum satis only preserves of red fruit
E 162 Beetroot Red, betanin quantum satis only preserves of red fruit
E 163 Anthocyanins quantum satis only preserves of red fruit
E 101 Riboflavins quantum satis only vegetables (excluding olives)
E 140 Chlorophylls, Chlorophyllins quantum satis only vegetables (excluding olives)
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only vegetables (excluding olives)
E 150a-d Caramels quantum satis only vegetables (excluding olives)
E 160a Carotenes quantum satis only vegetables (excluding olives)
E 162 Beetroot Red, betanin quantum satis only vegetables (excluding olives)
E 163 Anthocyanins quantum satis only vegetables (excluding olives)
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 2 000 (1) (2) only vegetables (excluding olives)
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only olives and olive-based preparations
E 210-213 Benzoic acid — benzoates 500 (1) (2) only olives and olive-based preparations
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 000 (1) (2) only olives and olive-based preparations
E 220-228 Sulphur dioxide — sulphites 100 (3) except olives and golden peppers in brine
E 220-228 Sulphur dioxide — sulphites 500 (3) only golden peppers in brine
E 579 Ferrous gluconate 150 (56) only olives darkened by oxidation
E 585 Ferrous lactate 150 (56) only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation
E 950 Acesulfame K 200 only sweet-sour preserves of fruit and vegetables
E 951 Aspartame 300 only sweet-sour preserves of fruit and vegetables
E 954 Saccharin and its Na, K and Ca salts 160 (52) only sweet-sour preserves of fruit and vegetables
E 955 Sucralose 180 only sweet-sour preserves of fruit and vegetables
E 959 Neohesperidine DC 100 only sweet-sour preserves of fruit and vegetables
E 960a – 960d Steviol glycosides 100 (1) (60) only sweet-sour preserves of fruit and vegetables
E 961 Neotame 10 only sweet-sour preserves of fruit and vegetables
E 962 Salt of aspartame-acesulfame 200 (11)a (49) (50) only sweet-sour preserves of fruit and vegetables
E 969 Advantame 3 only sweet-sour preserves of fruit and vegetables
(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
(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): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
(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
(52): Maximum usable levels are expressed in free imide
(56): Expressed as Fe
(60): Expressed as steviol equivalents
04.2.3 Canned or bottled fruit and vegetables
E 101 Riboflavins quantum satis only preserves of red fruit
E 120 Carminic acid, Carmine 200 (34) only preserves of red fruit
E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit
—————
E 129 Allura Red AG 200 (34) only preserves of red fruit
E 131 Patent Blue V 200 (34) only preserves of red fruit
E 133 Brilliant Blue FCF 200 (34) only preserves of red fruit
E 140 Chlorophylls, Chlorophyllins quantum satis only preserves of red fruit
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only preserves of red fruit
E 150a-d Caramels quantum satis only preserves of red fruit
E 160a Carotenes quantum satis only preserves of red fruit
E 160c Paprika extract, capsanthin, capsorubin quantum satis only preserves of red fruit
E 162 Beetroot Red, betanin quantum satis only vegetables (excluding olives)
E 163 Anthocyanins quantum satis only preserves of red fruit
E 102 Tartrazine 100 only processed mushy and garden peas (canned)
E 133 Brilliant Blue FCF 20 only processed mushy and garden peas (canned)
E 142 Green S 10 only processed mushy and garden peas (canned)
E 127 Erythrosine 200 only cocktail cherries and candied cherries
E 127 Erythrosine 150 only bigareaux cherries in syrup and in cocktails
E 220-228 Sulphur dioxide — sulphites 50 (3) only white vegetables, including pulses and processed mushrooms
E 220-228 Sulphur dioxide — sulphites 250 (3) only bottled, sliced lemon
E 220-228 Sulphur dioxide — sulphites 100 (3) only bottled whiteheart cherries; vacuum-packed sweetcorn
E 260 Acetic acid quantum satis
E 261 Potassium acetates quantum satis Period of application: From 6 February 2013
E 262 Sodium acetates quantum satis
E 263 Calcium acetate quantum satis
E 267 Buffered vinegar quantum satis
E 270 Lactic acid quantum satis
E 296 Malic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 325 Sodium lactate quantum satis
E 326 Potassium lactate quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 334 Tartaric acid (L(+)-) quantum satis 9 000 (98)
E 335 Sodium tartrates quantum satis 9 000 (51) (98)
E 336 Potassium tartrates quantum satis 9 000 (51) (98)
E 337 Sodium potassium tartrate quantum satis 9 000 (51) (98)
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 250 only pulses, legumes, mushrooms and artichokes
E 410 Locust bean gum quantum satis only chestnuts in liquid
E 412 Guar gum quantum satis only chestnuts in liquid
E 415 Xanthan gum quantum satis only chestnuts in liquid
E 509 Calcium chloride quantum satis
E 512 Stannous chloride 25 (55) only white asparagus
E 575 Glucono-delta-lactone quantum satis
E 579 Ferrous gluconate 150 (56) only olives darkened by oxidation
E 585 Ferrous lactate 150 (56) only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation
E 900 Dimethyl polysiloxane 10
E 950 Acesulfame K 350 only fruit energy-reduced or with no added sugar
E 951 Aspartame 1 000 only fruit energy-reduced or with no added sugar
E 952 Cyclamic acid and its Na and Ca salts 1 000 (51) only fruit energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 200 (52) only fruit energy-reduced or with no added sugar
E 955 Sucralose 400 only fruit energy-reduced or with no added sugar
E 959 Neohesperidine DC 50 only fruit energy-reduced or with no added sugar
E 961 Neotame 32 only fruit energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only fruit energy-reduced or with no added sugar
E 969 Advantame 10 only fruit energy-reduced or with no added sugar
(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): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
(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
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(55): Expressed as Sn
(56): Expressed as Fe
(98): Maximum individually or for the combination of E 334–337
04.2.4 Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1 Fruit and vegetable preparations excluding compote
Group I Additives
Group II Colours at quantum satis quantum satis only mostarda di frutta
Group III Colours with combined maximum limit 200 only mostarda di frutta
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
E 100 Curcumin 50 Only seaweed based fish roe analogues
E 101 Riboflavins quantum satis only preserves of red fruit
E 101 Riboflavins quantum satis Only seaweed based fish roe analogues
E 104 Quinoline Yellow 30 (61) Only mostarda di frutta
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61) Only mostarda di frutta
E 120 Carminic acid, Carmine 100 Only seaweed based fish roe analogues
E 120 Carminic acid, Carmine 200 (34) only preserves of red fruit
E 122 Azorubine, Carmoisine 200 (34) only preserves of red fruit
—————
E 124 Ponceau 4R, Cochineal Red A 20 (61) Only mostarda di frutta
E 129 Allura Red AG 200 (34) only preserves of red fruit
E 131 Patent Blue V 200 (34) only preserves of red fruit
E 133 Brilliant Blue FCF 200 (34) only preserves of red fruit
E 140 Chlorophylls, Chlorophyllins quantum satis only preserves of red fruit
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only preserves of red fruit
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis Only seaweed based fish roe analogues
E 150a Plain caramels quantum satis Only seaweed based fish roe analogues
E 150a-d Caramels quantum satis only preserves of red fruit
E 153 Vegetable carbon quantum satis Only seaweed based fish roe analogues
E 160a Carotenes quantum satis only preserves of red fruit
E 160a Carotenes quantum satis Only seaweed based fish roe analogues
E 160c Paprika extract, capsanthin, capsorubin quantum satis only preserves of red fruit
E 160c Paprika extract, capsanthin, capsorubin quantum satis Only seaweed based fish roe analogues
E 160e Beta-apo-8’-carotenal (C 30) 100 Only seaweed based fish roe analogues
E 162 Beetroot Red, betanin quantum satis only vegetables (excluding olives)
E 162 Beetroot Red, betanin quantum satis Only seaweed based fish roe analogues
E 163 Anthocyanins quantum satis only preserves of red fruit
E 163 Anthocyanins quantum satis Only seaweed based fish roe analogues
—————
E 172 Iron oxides and hydroxides quantum satis Only seaweed based fish roe analogues
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
E 210-213 Benzoic acid — benzoates 500 (1) (2) only seaweed preparations, olives and olive-based preparations
E 210-213 Benzoic acid — benzoates 2 000 (1) (2) only cooked red beet
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 000 (1) (2) only olive-based preparations
E 220-228 Sulphur dioxide — sulphites 50 (3) only processed white vegetables and mushrooms
E 334–337 and E 354 Tartaric acid – tartrates 3 000 (1) (2)
E 220-228 Sulphur dioxide — sulphites 100 (3) only rehydrated dried fruit and lychees, mostarda di frutta
E 220-228 Sulphur dioxide — sulphites 300 (3) only onion, garlic and shallot pulp
E 220-228 Sulphur dioxide — sulphites 800 (3) only horseradish pulp
E 220-228 Sulphur dioxide — sulphites 800 (3) only jellying fruit extract, liquid pectin for sale to the final consumer
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 800 (1) (4) only fruit preparations
E 338 - 452 Phosphoric acid – phosphates – di-, tri- and polyphosphates 1 000 (1) (4) Only seaweed based fish roe analogues
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 4 000 (1) (4) only glazings for vegetable products
E 392 Extracts of rosemary 200 (46) Only seaweed based fish roe analogues
E 405 Propane-1, 2-diol alginate 5 000
E 432-436 Polysorbates 500 (1) only coconut milk Period of application: From 23 July 2012
E 481-482 Stearoyl-2-lactylates 2 000 (1) only mostarda di frutta
E 950 Acesulfame K 350 only energy-reduced
E 951 Aspartame 1 000 only energy-reduced
E 952 Cyclamic acid and its Na and Ca salts 250 (51) only energy-reduced
E 954 Saccharin and its Na, K and Ca salts 50 (52) Only seaweed based fish roe analogues
E 954 Saccharin and its Na, K and Ca salts 200 (52) only energy-reduced
E 955 Sucralose 400 only energy-reduced
E 959 Neohesperidine DC 50 only energy-reduced
E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced
E 961 Neotame 32 only energy-reduced
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only energy-reduced
E 969 Advantame 10 only energy-reduced
(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
(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
(4): The maximum level is expressed as P2O5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133
(46): As the sum of carnosol and carnosic acid
(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
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(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
04.2.4.2 Compote, excluding products covered by category 16
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 440 Pectins quantum satis only fruit compote other than apple
E 509 Calcium chloride quantum satis only fruit compote other than apple
04.2.5 Jam, jellies and marmalades and similar products
04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC
Group IV Polyols quantum satis only energy-reduced jams, jellies, marmalades or with no added sugar
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
E 210-213 Benzoic acid — benzoates 500 (1) (2) only low-sugar and similar low calorie or sugar-free products, mermeladas
E 220-228 Sulphur dioxide — sulphites 100 (3) only jams, jellies and mermelades made with sulphited fruit
E 270 Lactic acid quantum satis
E 296 Malic acid quantum satis
E 300 Ascorbic acid quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 333 Calcium citrates quantum satis
—————
E 350 Sodium malates quantum satis
E 440 Pectins quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 950 Acesulfame K 1 000 only energy-reduced jams jellies and marmalades
E 951 Aspartame 1 000 only energy-reduced jams jellies and marmalades
E 952 Cyclamic acid and its Na and Ca salts 1 000 only energy-reduced jams jellies and marmalades
E 954 Saccharin and its Na, K and Ca salts 200 (51) only energy-reduced jams jellies and marmalades
E 955 Sucralose 400 (52) only energy-reduced jams jellies and marmalades
E 959 Neohesperidine DC 50 only energy-reduced jams jellies and marmalades
E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced jams jellies and marmalades
E 961 Neotame 32 only energy-reduced jams jellies and marmalades
E 961 Neotame 2 only energy-reduced jams jellies and marmalades, as flavour enhancer
E 962 Salt of aspartame-acesulfame 1 000 (11)b (49) (50) only energy-reduced jams jellies and marmalades
E 964 Polyglycitol syrup 500 000 only energy-reduced or with no added sugar Period of application: From 29 November 2012
E 969 Advantame 10 only energy-reduced jams jellies and marmalades
(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
(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)
(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
(52): Maximum usable levels are expressed in free imide
(60): Expressed as steviol equivalents
04.2.5.2 Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 100 Curcumin quantum satis except chestnut purée
—————
E 120 Carminic acid, Carmine 100 (31) except chestnut puree Period of application: until 31 July 2014
E 120 Carminic acid, Carmine 100 (31) (66) except chestnut puree Period of application: from 1 August 2014
—————
E 140 Chlorophylls, Chlorophyllins quantum satis except chestnut purée
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis except chestnut purée
E 142 Green S 100 (31) except chestnut purée
E 150a-d Caramels quantum satis except chestnut purée
E 160a Carotenes quantum satis except chestnut purée
E 160b(i) Annatto bixin 20 (94) except chestnut purée
E 160b(ii) Annatto norbixin 20 (94) except chestnut purée
E 160c Paprika extract, capsanthin, capsorubin quantum satis except chestnut purée
E 160d Lycopene 10 (31) except chestnut purée
E 161b Lutein 100 (31) except chestnut purée
E 162 Beetroot Red, betanin quantum satis except chestnut purée
E 163 Anthocyanins quantum satis except chestnut purée
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
E 210-213 Benzoic acid — benzoates 500 (1) (2) only low-sugar and similar low calorie or sugar-free products, mermeladas
E 220-228 Sulphur dioxide — sulphites 50 (3)
E 220-228 Sulphur dioxide — sulphites 100 (3) only jams, jellies and marmalades made with sulphited fruit
E 270 Lactic acid quantum satis
E 296 Malic acid quantum satis
E 300 Ascorbic acid quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 333 Calcium citrates quantum satis
—————
E 350 Sodium malates quantum satis
E 400-404 Alginic acid — alginates 10 000 (32)
E 406 Agar 10 000 (32)
E 407 Carrageenan 10 000 (32)
E 410 Locust bean gum 10 000 (32)
E 412 Guar gum 10 000 (32)
E 415 Xanthan gum 10 000 (32)
E 418 Gellan gum 10 000 (32)
E 440 Pectins quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 493 Sorbitan monolaurate 25 only jelly marmalade
E 509 Calcium chloride quantum satis
E 524 Sodium hydroxide quantum satis
E 900 Dimethyl polysiloxane 10
E 950 Acesulfame K 1 000 only energy-reduced jams, jellies and marmalades
E 951 Aspartame 1 000 only energy-reduced jams, jellies and marmalades
E 952 Cyclamic acid and its Na and Ca salts 1 000 (51) only energy-reduced jams, jellies and marmalades
E 954 Saccharin and its Na, K and Ca salts 200 (52) only energy-reduced jams, jellies and marmalades
E 955 Sucralose 400 only energy-reduced jams, jellies and marmalades
E 959 Neohesperidine DC 50 only energy-reduced jams, jellies and marmalades
E 959 Neohesperidine DC 5 only fruit jellies as flavour enhancer
E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced jams jellies and marmalades
E 961 Neotame 32 only energy-reduced jams, jellies and marmalades
E 961 Neotame 2 only energy-reduced jams jellies and marmalades, as flavour enhancer
E 962 Salt of aspartame-acesulfame 1 000 (11)b (49) (50) only energy-reduced jams, jellies and marmalades
E 964 Polyglycitol syrup 500 000 only energy-reduced or with no added sugar Period of application: From 29 November 2012
E 969 Advantame 10 only energy-reduced jams, jellies and marmalades
(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
(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)
(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
(52): Maximum usable levels are expressed in free imide
(31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
(60): Expressed as steviol equivalents
(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
(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 Other similar fruit or vegetable spreads
Group II Colours at quantum satis except crème de pruneaux
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 100 Curcumin quantum satis except crème de pruneaux
—————
E 120 Carminic acid, Carmine 100 (31) except crème de pruneaux
—————
E 142 Green S 100 (31) except crème de pruneaux
E 160b(i) Annatto bixin 20 (94) except crème de pruneaux
E 160b(ii) Annatto norbixin 20 (94) except crème de pruneaux
E 160d Lycopene 10 (31) except crème de pruneaux
E 161b Lutein 100 (31) except crème de pruneaux
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 000 (1) (2) other fruit-based spreads, mermeladas
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 500 (1) (2) only marmelada
E 210-213 Benzoic acid — benzoates 500 (1) (2) other fruit-based spreads, mermeladas
E 210-213 Benzoic acid — benzoates 1 000 (1) (2) only dulce de membrillo
E 220-228 Sulphur dioxide — sulphites 50 (3)
E 270 Lactic acid quantum satis
E 296 Malic acid quantum satis
E 300 Ascorbic acid quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 333 Calcium citrates quantum satis
—————
E 350 Sodium malates quantum satis
E 400-404 Alginic acid — alginates 10 000 (32)
E 406 Agar 10 000 (32)
E 407 Carrageenan 10 000 (32)
E 410 Locust bean gum 10 000 (32)
E 412 Guar gum 10 000 (32)
E 415 Xanthan gum 10 000 (32)
E 418 Gellan gum 10 000 (32)
E 440 Pectins quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 509 Calcium chloride quantum satis
E 524 Sodium hydroxide quantum satis
E 900 Dimethyl polysiloxane 10
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
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
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
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
E 955 Sucralose 400 only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
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
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
E 961 Neotame 32 only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
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
E 964 Polyglycitol syrup 500 000 only energy-reduced or with no added sugar Period of application: From 29 November 2012
E 969 Advantame 10 only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
(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
(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): 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)
(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
(52): Maximum usable levels are expressed in free imide
(31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
(60): Expressed as steviol equivalents
(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.
04.2.5.4 Nut butters and nut spreads
Group I Additives
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (41) only processed nuts
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1), (4) only spreadable fats excluding butter
E 392 Extracts of rosemary 200 (41) (46)
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
04.2.6 Processed potato products
Group I Additives
E 100 Curcumin quantum satis only dried potato granules and flakes
E 101 Riboflavins quantum satis only dried potato granules and flakes
E 160a Carotenes quantum satis only dried potato granules and flakes
E 160b(i) Annatto bixin 10 (94) only dried potato granules and flakes
E 160b(ii) Annatto norbixin 10 (94) only dried potato granules and flakes
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only potato dough and pre-fried potato slices
E 220-228 Sulphur dioxide — sulphites 400 (3) only dehydrated potatoes products
E 220-228 Sulphur dioxide — sulphites 100 (3)
E 310-320 Propyl gallate, TBHQ and BHA 25 (1) only dehydrated potatoes
E 334–337 and E 354 Tartaric acid – tartrates 240 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) including pre-fried frozen en deep-frozen potatoes
E 392 Extracts of rosemary 200 (46) only dehydrated potatoes products
—————
(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
(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
(4): The maximum level is expressed as P2O5
(46): As the sum of carnosol and carnosic acid
(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 Confectionery
05.1 Cocoa and Chocolate products as covered by Directive 2000/36/EC
Group I Additives only energy-reduced or with no added sugar
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 170 Calcium carbonate 70 000 (*)
E 322 Lecithins quantum satis
E 322a Oat lecithin 20 000
E 330 Citric acid 5 000
E 330 Citric acid 10 000 only milk chocolate
E 334 Tartaric acid (L(+)-) 5 000
E 414 Gum arabic (acacia gum) quantum satis as glazing agent only
E 422 Glycerol quantum satis
E 440 Pectins quantum satis as glazing agent only
E 442 Ammonium phosphatides 10 000
E 471 Mono- and diglycerides of fatty acids quantum satis
E 472c Citric acid esters of mono- and diglycerides of fatty acids quantum satis
E 476 Polyglycerol polyricinoleate 5 000
E 492 Sorbitan tristearate 10 000
E 500-504 Carbonates 70 000 (*)
E 524-528 Hydroxides 70 000 (*)
E 530 Magnesium oxide 70 000 (*)
E 901 Beeswax, white and yellow quantum satis as glazing agent only
E 902 Candelilla wax quantum satis as glazing agent only
E 903 Carnauba wax 500 as glazing agent only
E 904 Shellac quantum satis as glazing agent only
E 950 Acesulfame K 500 only energy-reduced or with no added sugar
E 951 Aspartame 2 000 only energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 500 (52) only energy-reduced or with no added sugar
E 955 Sucralose 800 only energy-reduced or with no added sugar
E 957 Thaumatin 50 only energy-reduced or with no added sugar
E 959 Neohesperidine DC 100 only energy-reduced or with no added sugar
E 960a – 960d Steviol glycosides 270 (1) (60) only energy-reduced or with no added sugars
E 961 Neotame 65 only energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 500 (11)a (49) (50) only energy-reduced or with no added sugar
E 964 Polyglycitol syrup 200 000 only energy-reduced or with no added sugar Period of application: From 29 November 2012
E 969 Advantame 20 only energy-reduced or with no added sugars
(*)  E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates
(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)
(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
(52): Maximum usable levels are expressed in free imide
(60): Expressed as steviol equivalents
05.2 Other confectionery including breath freshening microsweets
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
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (72) Period of application: from 1 August 2014
Group III Colours with combined maximum limit 300 (25) except candied fruit and vegetables Period of application: until 31 July 2014
Group III Colours with combined maximum limit 300 (25) (72) except candied fruit and vegetables Period of application: from 1 August 2014
Group III Colours with combined maximum limit 200 only candied fruit and vegetables Period of application: until 31 July 2014
Group III Colours with combined maximum limit 200 (72) only candied fruit and vegetables Period of application: from 1 August 2014
Group IV Polyols quantum satis only with no added sugar
Group IV Polyols quantum satis only starch-based confectionery energy-reduced or with no added sugar
Group IV Polyols quantum satis only cocoa or dried fruit-based, milk or fat-based sandwich spreads, energy-reduced or with no added sugar
Group IV Polyols quantum satis only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar
Group IV Polyols quantum satis only for crystallised fruit, energy-reduced or with no added sugar
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
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.
E 104 Quinoline Yellow 30 (61) only candied fruit and vegetables
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.
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.
E 110 Sunset Yellow FCF/Orange Yellow S 10 (61) only candied fruit and vegetables
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.
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.
E 124 Ponceau 4R, Cochineal Red A 10 (61) only candied fruit and vegetables
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.
E 160b(i) Annatto bixin 30 (94)
E 160b(ii) Annatto norbixin 25 (94)
E 160d Lycopene 30
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
E 174 Silver quantum satis only external coating of confectionery
E 175 Gold quantum satis only external coating of confectionery
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
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 000 (1) (2) only candied, crystallized or glacé fruit and vegetables
E 220-228 Sulphur dioxide — sulphites 100 (3) only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel
E 220-228 Sulphur dioxide — sulphites 50 (3) only glucose syrup-based confectionery (carry over from the glucose syrup only)
E 297 Fumaric acid 1 000 only sugar confectionery
E 334–337 and E 354 Tartaric acid – tartrates 25 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only sugar confectionery, except candied fruit
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 800 (1) (4) only candied fruit
E 405 Propane-1, 2-diol alginate 1 500 only sugar confectionery
—————
E 432-436 Polysorbates 1 000 (1) only sugar confectionery
E 442 Ammonium phosphatides 10 000 only cocoa-based confectionery
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
E 459 Beta-cyclodextrin quantum satis only foods in tablet and coated tablet form
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 only sugar confectionery
E 475 Polyglycerol esters of fatty acids 2 000 only sugar confectionery
E 476 Polyglycerol polyricinoleate 5 000 only cocoa-based confectionery
E 477 Propane-1,2-diol esters of fatty acids 5 000 only sugar confectionery
E 481-482 Stearoyl-2-lactylates 5 000 (1) only sugar confectionery
E 491-495 Sorbitan esters 5 000 (1) only sugar confectionery
E 492 Sorbitan tristearate 10 000 only cocoa-based confectionery
E 520-523 Aluminium sulphates 200 (1), (38) only candied, crystillized or glacé fruit and vegetables Period of application: until 31 January 2014
E 520-523 Aluminium sulphates 200 (1) (38) only candied cherries Period of application: from 1 February 2014
E 551-559 Silicon dioxide – silicates quantum satis (1) surface treatment only Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates quantum satis (1) surface treatment only Period of application: from 1 February 2014
E 900 Dimethyl polysiloxane 10
E 901 Beeswax, white and yellow quantum satis as glazing agent only
E 902 Candelilla wax quantum satis as glazing agent only
E 903 Carnauba wax 500 as glazing agent only
E 904 Shellac quantum satis as glazing agent only
E 905 Microcrystalline wax quantum satis surface treatment only
E 907 Hydrogenated poly-1-decene 2 000 only as glazing agent for sugar confectionery
E 950 Acesulfame K 500 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 951 Aspartame 2 000 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 500 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 955 Sucralose 800 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 957 Thaumatin 50 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 959 Neohesperidine DC 100 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 960a – 960d Steviol glycosides 270 (1) (60) only cocoa or dried fruit based, energy reduced or with no added sugar
E 961 Neotame 65 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 500 (11)a only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 969 Advantame 20 only cocoa or dried fruit based, energy reduced or with no added sugar
E 964 Polyglycitol syrup 200 000 only cocoa based energy-reduced or with no added sugar Period of application: From 29 November 2012
E 964 Polyglycitol syrup 800 000 only chewy candy with no added sugar Period of application: From 29 November 2012
E 964 Polyglycitol syrup 990 000 only hard candy with no added sugar Period of application: From 29 November 2012
E 950 Acesulfame K 500 only energy-reduced tablet form confectionery
E 955 Sucralose 200 only energy-reduced tablet form confectionery
E 961 Neotame 15 only energy-reduced tablet form confectionery
E 950 Acesulfame K 1 000 only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 951 Aspartame 1 000 only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
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
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
E 955 Sucralose 400 only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
E 959 Neohesperidine DC 50 only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
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
E 961 Neotame 32 only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with no added sugar
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
E 969 Advantame 10 only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar
E 950 Acesulfame K 1 000 only starch-based confectionery energy-reduced or with no added sugar
E 951 Aspartame 2 000 only starch-based confectionery energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 300 (52) only starch-based confectionery energy-reduced or with no added sugar
E 955 Sucralose 1 000 only starch-based confectionery energy-reduced or with no added sugar
E 959 Neohesperidine DC 150 only starch-based confectionery energy-reduced or with no added sugar
E 961 Neotame 65 only starch-based confectionery energy-reduced or with no added sugar
E 969 Advantame 20 only starch based confectionary energy reduced or with no added sugar
E 961 Neotame 3 only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
E 962 Salt of aspartame-acesulfame 1 000 (11)a (49) (50) only starch-based confectionery energy-reduced or with no added sugar
E 964 Polyglycitol syrup 600 000 only starch based confectionery energy-reduced or with no added sugar Period of application: From 29 November 2012
E 950 Acesulfame K 500 only confectionery with no added sugar
E 951 Aspartame 1 000 only confectionery with no added sugar
E 954 Saccharin and its Na, K and Ca salts 500 (52) only confectionery with no added sugar
E 955 Sucralose 1 000 only confectionery with no added sugar
E 957 Thaumatin 50 only confectionery with no added sugar
E 959 Neohesperidine DC 100 only confectionery with no added sugar
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
E 961 Neotame 32 only confectionery with no added sugar
E 962 Salt of aspartame-acesulfame 500 (11)a (49) (50) only confectionery with no added sugar
E 969 Advantame 10 only confectionary with no added sugar
E 950 Acesulfame K 2 500 only breath-freshening micro-sweets, with no added sugar
E 951 Aspartame 6 000 only breath-freshening micro-sweets, with no added sugar
E 954 Saccharin and its Na, K and Ca salts 3 000 (52) only breath-freshening micro-sweets, with no added sugar
E 955 Sucralose 2 400 only breath-freshening micro-sweets, with no added sugar
E 959 Neohesperidine DC 400 only breath-freshening micro-sweets, with no added sugar
E 960a – 960d Steviol glycosides 2 000 (1) (60) only breath-freshening micro-sweets, energy-reduced or with no added sugars
E 961 Neotame 200 only breath-freshening micro-sweets, with no added sugar
E 961 Neotame 3 only breath-freshening micro-sweets and strongly flavoured throat pastilles with no added sugar, as flavour enhancer
E 962 Salt of aspartame-acesulfame 2 500 (11)a (49) (50) only breath-freshening micro-sweets, with no added sugar
E 969 Advantame 60 only breath-freshening micro-sweets, with no added sugar
E 951 Aspartame 2 000 only strongly flavoured freshening throat pastilles with no added sugar
E 955 Sucralose 1 000 only strongly flavoured freshening throat pastilles with no added sugar
E 960a – 960d Steviol glycosides 670 (1) (60) only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugars
E 961 Neotame 65 only strongly flavoured freshening throat pastilles with no added sugar
E 969 Advantame 20 only strongly flavoured freshening throat pastilles with no added sugar
E 1204 Pullulan quantum satis only breath freshening microsweets in the form of films
(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
(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
(4): The maximum level is expressed as P2O5
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(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)
(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
(52): Maximum usable levels are expressed in free imide
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(38): Expressed as aluminium
(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
(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
(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.
05.3 Chewing gum
Group I Additives
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (73) Period of application: from 1 August 2014
Group III Colours with combined maximum limit 300 (25) Period of application: until 31 July 2014
Group III Colours with combined maximum limit 300 (25) (73) Period of application: from 1 August 2014
Group IV Polyols quantum satis only with no added sugar
E 104 Quinoline Yellow 30 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 10 (61)
E 124 Ponceau 4R, Cochineal Red A 10 (61)
E 160d Lycopene 300
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 500 (1) (2)
E 297 Fumaric acid 2 000
E 310-321 Propyl gallate, TBHQ, BHA and BHT 400 (1)
E 334–337 and E 354 Tartaric acid – tartrates 25 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates quantum satis (1) (4)
E 392 Extracts of rosemary 200 (46)
E 405 Propane-1, 2-diol alginate 5 000
E 416 Karaya gum 5 000
E 432-436 Polysorbates 5 000 (1)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1)
E 475 Polyglycerol esters of fatty acids 5 000
E 477 Propane-1,2-diol esters of fatty acids 5 000
E 481-482 Stearoyl-2-lactylates 2 000 (1)
E 491-495 Sorbitan esters 5 000 (1)
E 551 Silicon dioxide quantum satis surface treatment only
E 552 Calcium silicate quantum satis surface treatment only
E 553a Magnesium silicate quantum satis surface treatment only
E 553b Talc quantum satis
E 650 Zinc acetate 1 000
E 900 Dimethyl polysiloxane 100
E 901 Beeswax, white and yellow quantum satis as glazing agent only
E 902 Candelilla wax quantum satis as glazing agent only
E 903 Carnauba wax 1 200 (47) as glazing agent only
E 904 Shellac quantum satis as glazing agent only
E 905 Microcrystalline wax quantum satis surface treatment only
E 907 Hydrogenated poly-1-decene 2 000 as glazing agent only
E 927b Carbamide 30 000 only with no added sugar
E 950 Acesulfame K 800 (12) only with added sugar or polyols, as flavour enhancer
E 951 Aspartame 2 500 (12) only with added sugar or polyols, as flavour enhancer
E 955 Sucralose 1 200 (12) only with added sugars or polyols, as flavour enhancer
E 959 Neohesperidine DC 150 (12) only with added sugar or polyols, as flavour enhancer
E 957 Thaumatin 10 (12) only with added sugar or polyols, as flavour enhancer
E 961 Neotame 3 (12) only with added sugar or polyols, as flavour enhancer
E 969 Advantame 200 only with added sugars or polyols, as flavour enhancer
E 950 Acesulfame K 2 000 only with no added sugar
E 951 Aspartame 5 500 only with no added sugar
E 954 Saccharin and its Na, K and Ca salts 1 200 (52) only with no added sugar
E 955 Sucralose 3 000 only with no added sugar
E 957 Thaumatin 50 only with no added sugar
E 959 Neohesperidine DC 400 only with no added sugar
E 960a – 960d Steviol glycosides 3300 (1) (60) only with no added sugar
E 961 Neotame 250 only with no added sugar
E 962 Salt of aspartame-acesulfame 2 000 (11)a (49) (50) only with no added sugar
E 964 Polyglycitol syrup 200 000 Only with no added sugar Period of application: From 29 November 2012
E 969 Advantame 400 only with no added sugar
E 1518 Glyceryl triacetate (triacetin) quantum satis
(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
(4): The maximum level is expressed as P2O5
(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)
(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
(52): Maximum usable levels are expressed in free imide
(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
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(46): As the sum of carnosol and carnosic acid
(47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III
(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
(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
05.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4
Group I Additives
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (73) Period of application: from 1 August 2014
Group III Colours with combined maximum limit 500 only decorations, coatings and sauces, except fillings Period of application: until 31 July 2014
Group III Colours with combined maximum limit 500 (73) only decorations, coatings and sauces, except fillings Period of application: from 1 August 2014
Group III Colours with combined maximum limit 300 (25) only fillings Period of application: until 31 July 2014
Group III Colours with combined maximum limit 300 (25) (73) only fillings Period of application: from 1 August 2014
Group IV Polyols quantum satis only decorations, coatings and fillings with not added sugar
Group IV Polyols quantum satis only sauces
E 104 Quinoline Yellow 50 (61) only decorations, coatings and sauces, except fillings
E 104 Quinoline Yellow 50 (61) only fillings
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61) only decorations, coatings and sauces, except fillings
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61) only fillings
E 124 Ponceau 4R, Cochineal Red A 55 (61) only decorations, coatings and sauces, except fillings
E 124 Ponceau 4R, Cochineal Red A 55 (61) only fillings
E 160b(i) Annatto bixin 80 (94) only decorations and coatings
E 160b(ii) Annatto norbixin 20 (94) only decorations and coatings
E 160d Lycopene 30 except red coating of hard-sugar coated chocolate confectionery
E 160d Lycopene 200 only red coating of hard-sugar coated chocolate confectionery
E 173 Aluminium quantum satis only external coating of sugar confectionery for the decoration of cakes and pastries
E 174 Silver quantum satis only decoration of chocolates
E 175 Gold quantum satis only decoration of chocolates
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)
E 200-219 Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates 1 500 (1) (2) (5)
E 220-228 Sulphur dioxide — sulphites 50 (3) only glucose syrup-based confectionery (carry over from the glucose syrup only)
E 220-228 Sulphur dioxide — sulphites 40 (3) only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
E 220-228 Sulphur dioxide — sulphites 100 (3) only fruit fillings for pastries
E 297 Fumaric acid 1 000
E 297 Fumaric acid 2 500 only fillings and toppings for fine bakery ware
E 334–337 and E 354 Tartaric acid – tartrates 11 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (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)
E 355-357 Adipic acid — adipates 2 000 (1) only fillings and toppings for fine bakery ware
E 392 Extracts of rosemary 100 (41) (46) only sauces
E 405 Propane-1, 2-diol alginate 1 500
E 405 Propane-1, 2-diol alginate 5 000 only fillings, toppings and coatings for fine bakery wares and desserts
E 416 Karaya gum 5 000 only fillings, toppings and coatings for fine bakery wares and desserts
E 423 Octenyl succinic acid modified gum arabic 10 000 Only icings
—————
E 427 Cassia gum 2 500 only fillings toppings and coatings for fine bakery wares and dessert
E 432-436 Polysorbates 1 000 (1)
E 442 Ammonium phosphatides 10 000 only cocoa-based confectionery
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000
E 475 Polyglycerol esters of fatty acids 2 000
E 476 Polyglycerol polyricinoleate 5 000 only cocoa-based confectionery
E 477 Propane-1,2-diol esters of fatty acids 5 000
E 477 Propane-1,2-diol esters of fatty acids 30 000 only whipped dessert toppings other than cream
E 481-482 Stearoyl-2-lactylates 5 000 (1)
E 491-495 Sorbitan esters 5 000 (1)
E 492 Sorbitan tristearate 10 000 only cocoa-based confectionery
E 551-559 Silicon dioxide – silicates quantum satis surface treatment only Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates quantum satis surface treatment only Period of application: from 1 February 2014
E 900 Dimethyl polysiloxane 10
E 901 Beeswax, white and yellow quantum satis as glazing agent only
E 902 Candelilla wax quantum satis as glazing agent only
E 903 Carnauba wax 500 as glazing agent only
E 903 Carnauba wax 200 as glazing agent only for small fine bakery wares, coated with chocolate
E 904 Shellac quantum satis as glazing agent only
E 905 Microcrystalline wax quantum satis surface treatment only
E 907 Hydrogenated poly-1-decene 2 000 as glazing agent only
E 950 Acesulfame K 1 000 only starch-based confectionery energy-reduced or with no added sugar
E 951 Aspartame 2 000 only starch-based confectionery energy-reduced or with no added sugar
E 952 Cyclamic acid and its Na and Ca salts 250 (51) only flavoured cream spray cans energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 300 (52) only starch-based confectionery energy-reduced or with no added sugar
E 955 Sucralose 1 000 only starch-based confectionery energy-reduced or with no added sugar
E 959 Neohesperidine DC 150 only starch-based confectionery energy-reduced or with no added sugar
E 961 Neotame 65 only starch-based confectionery energy-reduced or with no added sugar
E 961 Neotame 3 only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer
E 962 Salt of aspartame-acesulfame 1 000 (11)a (49) (50) only starch-based confectionery energy-reduced or with no added sugar
E 969 Advantame 20 only starch based confectionary energy reduced or with no added sugar
E 950 Acesulfame K 500 only confectionery with no added sugar
E 951 Aspartame 1 000 only confectionery with no added sugar
E 954 Saccharin and its Na, K and Ca salts 500 (52) only confectionery with no added sugar
E 955 Sucralose 1 000 only confectionery with no added sugar
E 957 Thaumatin 50 only confectionery with no added sugar
E 959 Neohesperidine DC 100 only confectionery with no added sugar
E 960a – 960d Steviol glycosides 330 (1) (60) only confectionary with no added sugar
E 961 Neotame 32 only confectionery with no added sugar
E 962 Salt of aspartame-acesulfame 500 (11)a (49) (50) only confectionery with no added sugar
E 969 Advantame 10 only confectionary with no added sugar
E 950 Acesulfame K 500 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 951 Aspartame 2 000 only cocoa or dried fruit-based, energy-reduced or with no added sugar
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
E 955 Sucralose 800 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 957 Thaumatin 50 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 959 Neohesperidine DC 100 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 960a – 960d Steviol glycosides 270 (1) (60) only cocoa or dried fruit based, energy reduced or with no added sugar
E 961 Neotame 65 only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 500 (11)a (49) (50) only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 969 Advantame 20 only cocoa or dried fruit based, energy reduced or with no added sugar
E 950 Acesulfame-K 350 only sauces
E 951 Aspartame 350 only sauces
E 954 Saccharin and its Na, K and Ca salts 160 (52) only sauces
E 955 Sucralose 450 only sauces
E 959 Neohesperidine DC 50 only sauces
E 961 Neotame 12 only sauces
E 961 Neotame 2 only sauces as flavour enhancer
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50) only sauces
E 969 Advantame 4 only sauces
(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
(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
(4): The maximum level is expressed as P2O5
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
(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
(52): Maximum usable levels are expressed in free imide
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(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
(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
(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 Cereals and cereal products
06.1 Whole, broken, or flaked grain
E 220-228 Sulphur dioxide — sulphites 30 (3) only sago and pearl barley
E 553b Talc quantum satis only rice
(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
06.2.1 Flours
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 500 (1) (4)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4) only self-raising flour
E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81) Only self raising flour
E 300 Ascorbic acid quantum satis
E 920 L-cysteine quantum satis
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452
06.2.2 Starches
Group I Additives
E 220-228 Sulphur dioxide — sulphites 50 (3) excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods
(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
Group I Additives
Group II Colours at quantum satis quantum satis only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals
Group IV Polyols quantum satis only breakfast cereals or cereal-based products, energy-reduced or with no added sugar
E 120 Carminic acid, Carmine 200 (53) only fruit-flavoured breakfast cereals
E 150c Ammonia caramel quantum satis only extruded puffed and or fruit-flavoured breakfast cereals
E 160a Carotenes quantum satis only extruded puffed and or fruit-flavoured breakfast cereals
E 160b(ii) Annatto norbixin 20 only extruded puffed and or fruit-flavoured breakfast cereals
E 160c Paprika extract, capsanthin, capsorubin quantum satis only extruded puffed and or fruit-flavoured breakfast cereals
E 162 Beetroot Red, betanin 200 (53) only fruit-flavoured breakfast cereals
E 163 Anthocyanins 200 (53) only fruit-flavoured breakfast cereals
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (13) only precooked cereals
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 475 Polyglycerol esters of fatty acids 10 000 only granola-type breakfast cereal
E 481-482 Stearoyl-2-lactylates 5 000 (1)
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
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
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
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
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
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
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
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
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
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
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(13): Maximum limit expressed on fat
(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
(52): Maximum usable levels are expressed in free imide
(53): E 120, E 162 and E 163 may be added individually or in combination
(60): Expressed as steviol equivalents
06.4 Pasta
06.4.1 Fresh pasta
E 267 Buffered vinegar quantum satis
E 270 Lactic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 322 Lecithins quantum satis
E 330 Citric acid quantum satis
—————
E 471 Mono- and diglycerides of fatty acids quantum satis
E 575 Glucono-delta-lactone quantum satis
06.4.2 Dry pasta
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
E 267 Buffered vinegar quantum satis
E 270 Lactic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 322 Lecithins quantum satis
E 330 Citric acid quantum satis
—————
E 471 Mono- and diglycerides of fatty acids quantum satis
E 575 Glucono-delta-lactone quantum satis
06.4.4 Potato Gnocchi
Group I Additives except fresh refrigerated potato gnocchi
E 200 – 202 Sorbic acid – potassium sorbate 1 000 (1)
E 267 Buffered vinegar quantum satis only fresh refrigerated potato gnocchi
E 270 Lactic acid quantum satis only fresh refrigerated potato gnocchi
E 304 Fatty acid esters of ascorbic acid quantum satis only fresh refrigerated potato gnocchi
E 330 Citric acid quantum satis only fresh refrigerated potato gnocchi
—————
E 471 Mono- and di-glycerides of fatty acids quantum satis only fresh refrigerated potato gnocchi
06.4.5 Fillings of stuffed pasta (ravioli and similar)
Group I Additives
E 200 – 202 Sorbic acid – potassium sorbate 1 000 (1) (2)
E 392 Extracts of rosemary 250 (41) (46) only in fillings of stuffed dry pasta Period of application: From 25 December 2012
(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
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
06.5 Noodles
group I Additives
group II Colours at quantum satis quantum satis
E 160b(i) Annatto bixin 20 (94)
E 160b(ii) Annatto norbixin 20 (94)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 000 (1) (4)
E 450 (ix) Magnesium dihydrogen diphosphate 2 000 (4)(81)
—————
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452
(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 Batters
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 500 only batters for coating
E 104 Quinoline Yellow 50 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61)
E 124 Ponceau 4R, Cochineal Red A 55 (61)
E 160b(i) Annatto bixin 50 (94) only batters for coating
E 160b(ii) Annatto norbixin 50 (94) only batters for coating
E 160d Lycopene 30 only batters for coating
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 12 000 (1) (4)
E 450 (ix) Magnesium dihydrogen diphosphate 12 000 (4)(81)
E 900 Dimethyl polysiloxane 10
(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
(4): The maximum level is expressed as P2O5
(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
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452
(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.
06.7 Pre-cooked or processed cereals
Group I Additives
Group II Colours at quantum satis quantum satis
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2) only polenta
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only Semmelknödelteig
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) only pre-cooked cereals
E 334–337 and E 354 Tartaric acid – tartrates 740 (1) (2)
—————
E 471 Mono- and diglycerides of fatty acids quantum satis only quick-cook rice
E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis only quick-cook rice
E 481-482 Stearoyl-2-lactylates 4 000 (2) only quick-cook rice
(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
07 Bakery wares
07.1 Bread and rolls
Group I Additives except products in 7.1.1 and 7.1.2
E 150a-d Caramels quantum satis only malt bread
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
E 280-283 Propionic acid — propionates 3 000 (1) (6) only prepacked sliced bread and rye bread
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
E 280-283 Propionic acid — propionates 1 000 (1) (6) only prepacked bread
E 334–337 and E 354 Tartaric acid – tartrates 15 000 (1) (2) except products in 7.1.1 and 7.1.2
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4) only soda bread
E 450 Diphosphates 12 000 (4) only refrigerated, prepacked yeast based doughs used as basis for pizzas, quiches, tarts and similar products
E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81) Only pizza dough (frozen or chilled) and ‘tortilla’
E 481-482 Stearoyl-2-lactylates 3 000 (1) except products in 7.1.1 and 7.1.2
—————
(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
(4): The maximum level is expressed as P2O5
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
07.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
E 260 Acetic acid quantum satis
E 261 Potassium acetates quantum satis Period of application: From 6 February 2013
E 262 Sodium acetates quantum satis
E 263 Calcium acetate quantum satis
E 267 Buffered vinegar quantum satis
E 270 Lactic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 304 Fatty acid esters of ascorbic acid quantum satis
E 322 Lecithins quantum satis
E 325 Sodium lactate quantum satis
E 326 Potassium lactate quantum satis
E 327 Calcium lactate quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472e Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
07.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
E 260 Acetic acid quantum satis
E 261 Potassium acetates quantum satis only Friss búzakenyér, fehér és félbarna kenyerek Period of application: From 6 February 2013
E 262 Sodium acetates quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 263 Calcium acetate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 267 Buffered vinegar quantum satis
E 270 Lactic acid quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 302 Calcium ascorbate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 304 Fatty acid esters of ascorbic acid quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 322 Lecithins quantum satis
E 325 Sodium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 326 Potassium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 327 Calcium lactate quantum satis only Friss búzakenyér, fehér és félbarna kenyerek
E 471 Mono- and diglycerides of fatty acids quantum satis
07.2 Fine bakery wares
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 200 (25) Period of application: until 31 July 2014
Group III Colours with combined maximum limit 200 (25) (76) Period of application: from 1 August 2014
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 160b(ii) Annatto norbixin 10
E 160d Lycopene 25
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only with a water activity of more than 0,65
E 220-228 Sulphur dioxide — sulphites 50 (3) only dry biscuits
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
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) only cake mixes
E 334–337 and E 354 Tartaric acid – tartrates 18 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4)
E 450 (ix) Magnesium dihydrogen diphosphate 15 000 (4)(81)
E 392 Extracts of rosemary 200 (41) (46)
E 405 Propane-1, 2-diol alginate 2 000
—————
E 432-436 Polysorbates 3 000 (1)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1)
E 475 Polyglycerol esters of fatty acids 10 000
E 477 Propane-1,2-diol esters of fatty acids 5 000
E 481-482 Stearoyl-2-lactylates 5 000 (1)
—————
E 491-495 Sorbitan esters 10 000 (1)
E 541 Sodium aluminium phosphate acidic 1 000 (38) only scones and sponge wares Period of application: until 31 January 2014
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
E 901 Beeswax, white and yellow quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 902 Candelilla wax quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 903 Carnauba wax 200 only as glazing agents only for small products of fine bakery wares coated with chocolate
E 904 Shellac quantum satis only as glazing agents only for small products of fine bakery wares coated with chocolate
E 950 Acesulfame K 2 000 only cornets and wafers, for ice-cream, with no added sugar
E 954 Saccharin and its Na, K and Ca salts 800 (52) only cornets and wafers, for ice-cream, with no added sugar
E 955 Sucralose 800 only cornets and wafers, for ice-cream, with no added sugar
E 959 Neohesperidine DC 50 only cornets and wafers, for ice-cream, with no added sugar
E 961 Neotame 60 only cornets and wafers, for ice-cream, with no added sugar
E 950 Acesulfame K 2 000 only essoblaten — wafer paper
E 951 Aspartame 1 000 only essoblaten — wafer paper
E 954 Saccharin and its Na, K and Ca salts 800 (52) only essoblaten — wafer paper
E 955 Sucralose 800 only essoblaten — wafer paper
E 960a – 960d Steviol glycosides 330 (1) (60) only essoblaten – wafer paper
E 961 Neotame 60 only essoblaten — wafer paper
E 962 Salt of aspartame-acesulfame 1 000 (11)b (49) (50) only essoblaten — wafer paper
E 969 Advantame 10 only essoblaten — wafer paper
—————
E 964 Polyglycitol syrup 300 000 only energy-reduced or with no added sugar Period of application: From 29 November 2012
—————
(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
(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
(4): The maximum level is expressed as P2O5
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(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
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(38): Expressed as aluminium
(46): As the sum of carnosol and carnosic acid
(60): Expressed as steviol equivalents
(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
(81): The total amount of phosphates shall not exceed the maximum level for E 338 - 452
08 Meat
—————
08.1 Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004
E 129 Allura Red AG quantum satis only for the purpose of health marking
E 133 Brilliant Blue FCF quantum satis only for the purpose of health marking
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
E 100 Curcumin 20 only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco
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
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
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
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
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
E 160c Paprika extract 10 only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap
E 162 Beetroot red quantum satis only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco
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
E 220-228 Sulphur dioxide — sulphites 450 (1) (3) only salsicha fresca, longaniza fresca, butifarra fresca
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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,
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
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
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
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
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
E 500 Sodium carbonates quantum satis only poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice
E 553b Talc quantum satis only surface treatment of sausages
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
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
(1): The additives may be added individually or in combination
(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
(4): The maximum level is expressed as P2O5
(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
—————
(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
(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.
(XC):  The maximum amount that may be added during the manufacturing 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
08.3.1 Non-heat–treated meat products
Group I Additives
E 100 Curcumin 20 only sausages
E 100 Curcumin quantum satis only pasturmas
E 101 Riboflavins quantum satis only pasturmas
E 110 Sunset yellow FCF/Orange Yellow S 15 only sobrasada
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.
E 120 Carminic acid, Carmine 100 only sausages Period of application: until 31 July 2014
E 120 Carminic acid, Carmine 100 (66) only sausages Period of application: from 1 August 2014
E 120 Carminic acid, Carmine 200 only chorizo sausage/salchichon
E 120 Carminic acid, Carmine quantum satis only pasturmas Period of application: until 31 July 2014
E 120 Carminic acid, Carmine quantum satis (66) only pasturmas Period of application: from 1 August 2014
E 124 Ponceau 4R, Cochineal Red A 50 only chorizo sausage/salchichon
—————
E 150a-d Caramels quantum satis only sausages
E 160a Carotenes 20 only sausages
E 160b(i) Annatto bixin 20 (94) only chorizo sausage, salchichon, pasturmas and sobrasada
E 160b(ii) Annatto norbixin 20 (94) only chorizo sausage, salchichon, pasturmas and sobrasada
E 160c Paprika extract, capsanthin, capsorubin 10 only sausages
E 162 Beetroot Red, betanin quantum satis only sausages
E 200-219 Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates quantum satis (1) (2) only surface treatment of dried meat products
E 235 Natamycin 1 (8) only surface treatment of dried cured sausages
E 249–250 Nitrites 150 (7) Period of application: until 9 October 2025
E 249–250 Nitrites 80 (XC) (XD) Period of application: from 9 October 2025
E 251–252 Nitrates 150 (7) Period of application: until 9 October 2025
E 251–252 Nitrates 90 (XA) (XE) Period of application: from 9 October 2025
E 251–252 Nitrates 110 (XA) (XF) only large bacon primals and dry sausages without nitrites added Period of application: from 9 October 2025
—————
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (13) only dehydrated meat
E 315 Erythorbic acid 500 (9) only cured products and preserved products
E 316 Sodium erythorbate 500 (9) only cured products and preserved products
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 392 Extracts of rosemary 100 (46) only dried sausages
E 392 Extracts of rosemary 15 (46) only meat with a fat content not higher than 10 %, excluding dried sausages
E 392 Extracts of rosemary 150 (41) (46) only meat with a fat content higher than 10 %, excluding dried sausages
E 392 Extracts of rosemary 150 (46) only dehydrated meat
E 553b Talc quantum satis surface treatment of sausages
E 959 Neohesperidine DC 5 as flavour enhancer only
(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
(4): The maximum level is expressed as P2O5
(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
(8): mg/dm2 surface, not present at a depth of 5 mm
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(13): Maximum limit expressed on fat
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
(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
(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.
(XA):  The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(XC):  The maximum amount that may be added during the manufacturing 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.
(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.
(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
Group I Additives except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
E 100 Curcumin 20 only sausages, pâtés and terrines
E 120 Carminic acid, Carmine 100 only sausages, patés and terrines Period of application: until 31 July 2014
E 120 Carminic acid, Carmine 100 (66) only sausages, patés and terrines Period of application: from 1 August 2014
E 129 Allura Red AG 25 only luncheon meat
E 150a-d Caramels quantum satis only sausages, pâtés and terrines
E 160a Carotenes 20 only sausages, pâtés and terrines
E 160b(i) Annatto bixin 20 (94) only sausages, pâtés, terrines and luncheon meat
E 160b(ii) Annatto norbixin 20 (94) only sausages, pâtés, terrines and luncheon meat
E 160c Paprika extract, capsanthin, capsorubin 10 only sausages, pâtés and terrines
E 162 Beetroot Red, betanin quantum satis only sausages, pâtés and terrines
E 200-202; 214-219 Sorbic acid – potassium sorbate; p-hydroxybenzoates 1 000 (1) (2) only pâté
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only aspic
E 200-219 Sorbic acid – potassium sorbate, Benzoic acid – benzoates; p-hydroxybenzoates quantum satis (1) (2) only surface treatment of dried meat products
E 210-213 Benzoic acid — benzoates 500 (1) (2) only aspic
E 235 Natamycin 1 (8) only surface treatment of dried cured sausages
E 243 Ethyl lauroyl arginate 160 Except emulsified sausages, smoked sausages and liver paste
E 249-250 Nitrites 100 (7) (58) (59) only sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025
E 249-250 Nitrites 55 (58) (59) (XC) (XG) only sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025
E 249-250 Nitrites 150 (7) (59) except sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025
E 249-250 Nitrites 80 (59) (XC) (XD) except sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025
E 300 Ascorbic acid quantum satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 301 Sodium ascorbate quantum satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
E 315 Erythorbic acid 500 (9) only cured meat products and preserved meat products
E 316 Sodium erythorbate 500 (9) only cured meat products and preserved meat products
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (13) only dehydrated meat
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
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
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 250 only libamáj, libamáj egészben, libamáj tömbben
E 392 Extracts of rosemary 15 (46) only meat with a fat content not higher than 10 %, excluding dried sausages
E 392 Extracts of rosemary 150 (41) (46) only meat with a fat content higher than 10 %, excluding dried sausages
E 392 Extracts of rosemary 100 (46) only dried sausages
E 392 Extracts of rosemary 150 (46) Only dehydrated meat
E 427 Cassia gum 1 500
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
E 481-482 Stearoyl-2-lactylates 4 000 (1) only minced and diced canned meat products
E 553b Talc quantum satis surface treatment of sausages only
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
(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
(4): The maximum level is expressed as P2O5
(7): Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
(8): mg/dm2 surface (not present at a depth of 5 mm)
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(13): Maximum limit expressed on fat
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
(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)
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
(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
(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.
(XC):  The maximum amount that may be added during the manufacturing 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.
(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
Group I Additives
Group II Colours at quantum satis quantum satis except edible external coating of pasturmas
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
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
Group III Colours with combined maximum limit quantum satis only edible casings Period of application: Until 31 July 2014
Group III Colours with combined maximum limit quantum satis (78) only edible casings Period of application: From 1 August 2014
E 100 Curcumin quantum satis only edible external coating of pasturmas
E 101 Riboflavins quantum satis only edible external coating of pasturmas
E 120 Carminic acid, Carmine quantum satis only edible external coating of pasturmas Period of application: until 31 July 2014
E 120 Carminic acid, Carmine quantum satis (78) only edible external coating of pasturmas Period of application: from 1 August 2014
E 160b(i) Annatto bixin 50 (94)
E 160b(ii) Annatto norbixin 50 (94)
E 104 Quinoline Yellow 50 (61) only decorations and coatings except edible external coating of pasturmas
E 110 Sunset Yellow FCF/Orange Yellow S 35 (61) only decorations and coatings except edible external coating of pasturmas
E 124 Ponceau 4R, Cochineal Red A 55 (61) only decorations and coatings except edible external coating of pasturmas
E 160d Lycopene 500 only decorations and coatings except edible external coating of pasturmas
E 104 Quinoline Yellow 10 (62) only edible casings
E 160d Lycopene 30 only edible casings
E 200-202 Sorbic acid - potassium sorbate quantum satis only collagen-based casings with water activity greater than 0,6
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)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 4 000 (1) (4) only glazings for meat
E 339 Sodium phosphates 12 600 (4) (89) only in natural casings for sausages
(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
(4): The maximum level is expressed as P2O5
(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
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(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
(89): Carry-over in the final product shall not exceed 250 mg/kg
(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
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)
E 249–250 Nitrites 30 (XH) only traditionally cured products Period of application: from 9 October 2025
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
(7): Maximum added amount, expressed as NaNO2 or NaNO3
(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
(XA):  The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(XC):  The maximum amount that may be added during the manufacturing 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.
(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.
(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.
(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)
E 249–250 Nitrites 30 (XH) only traditionally cured products Period of application: from 9 October 2025
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
(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.
(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)
E 249–250 Nitrites 30 (XH) only traditionally cured products Period of application: from 9 October 2025
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
(7): Maximum added amount, expressed as NaNO2 or NaNO3
(39): Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
(XA):  The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(XC):  The maximum amount that may be added during the manufacturing 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.
(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.
(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.
(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.
09 Fish and fisheries products
09.1 Unprocessed fish and fisheries products
09.1.1 Unprocessed fish
Group IV Polyols quantum satis only frozen and deep-frozen unprocessed fish for purposes other than sweetening
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 300 Ascorbic acid 300 mg/kg (96) only tuna
E 301 Sodium ascorbate 300 mg/kg (96) only tuna
E 302 Calcium ascorbate 300 mg/kg (96) only tuna
E 315 Erythorbic acid 1 500 (9) only frozen and deep-frozen fish with red skin
E 316 Sodium erythorbate 1 500 (9) only frozen and deep-frozen fish with red skin
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only frozen and deep-frozen fish fillets
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic 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
09.1.2 Unprocessed molluscs and crustaceans
Group IV Polyols quantum satis only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening
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
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
E 220-228 Sulphur dioxide — sulphites 300 (3) (10) only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 302 Calcium ascorbate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4) only frozen and deep-frozen molluscs and crustaceans
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) (75) only frozen and deep-frozen crustaceans
E 500 Sodium carbonates quantum satis (95) only frozen and deep-frozen cephalopods
E 501 Potassium carbonates quantum satis (95) only frozen and deep-frozen cephalopods
E 586 4-Hexylresorcinol 2 (90) Only fresh, frozen or deep-frozen crustaceans
(1): The additives may be added individually or in combination
(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
(4): The maximum level is expressed as P2O5
(10): Maximum limits in edible parts
(90): As a residue in the meat
(95): May not be used in combination with Phosphoric acid — phosphates — di-, tri- and polyphosphates (E 338-452)
09.2 Processed fish and fishery products including molluscs and crustaceans
Group I Additives
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
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
E 100 Curcumin 100 (35) only fish paste and crustacean paste
E 101 Riboflavins quantum satis only fish paste and crustacean paste
E 102 Tartrazine 100 (35) only fish paste and crustacean paste
—————
E 110 Sunset Yellow FCF/Orange Yellow S 200 (63) only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus
E 120 Carminic acid, Carmine 100 (35) (85) only fish paste and crustacean paste
E 122 Azorubine, Carmoisine 100 (35) only fish paste and crustacean paste
—————
E 124 Ponceau 4R, Cochineal Red A 200 (63) only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus
E 140 Chlorophylls, Chlorophyllins quantum satis only fish paste and crustacean paste
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only fish paste and crustacean paste
E 142 Green S 100 (35) only fish paste and crustacean paste
E 150a-d Caramels quantum satis only fish paste and crustacean paste
E 151 Brilliant Black PN 100 (35) only fish paste and crustacean paste
E 153 Vegetable carbon quantum satis only fish paste and crustacean paste
E 160a Carotenes quantum satis only fish paste and crustacean paste
E 160b(i) Annatto bixin 10 (94) only smoked fish
E 160b(i) Annatto bixin 30 (94) only surimi and similar products and salmon substitutes
E 160b(ii) Annatto norbixin 10 (94) only smoked fish
E 160b(ii) Annatto norbixin 30 (94) only surimi and similar products and salmon substitutes
E 160c Paprika extract, capsanthin, capsorubin quantum satis only fish paste and crustacean paste
E 160e Beta-apo-8′-carotenal (C 30) 100 (35) only fish paste and crustacean paste
E 161b Lutein 100 (35) only fish paste and crustacean paste
E 162 Beetroot Red, betanin quantum satis only fish paste and crustacean paste
E 163 Anthocyanins quantum satis only fish paste and crustacean paste
E 170 Calcium carbonate quantum satis only fish paste and crustacean paste
—————
E 172 Iron oxides and hydroxides quantum satis only fish paste and crustacean paste
E 100 Curcumin 250 (36) only precooked crustacean
E 101 Riboflavins quantum satis only precooked crustacean
E 102 Tartrazine 250 (36) only precooked crustacean
—————
E 120 Carminic acid, Carmine 250 (36) only precooked crustacean
E 122 Azorubine, Carmoisine 250 (36) only precooked crustacean
—————
E 129 Allura Red AG 250 (36) only precooked crustacean
E 140 Chlorophylls, Chlorophyllins quantum satis only precooked crustacean
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only precooked crustacean
E 142 Green S 250 (36) only precooked crustacean
E 150a-d Caramels quantum satis only precooked crustacean
E 151 Brilliant Black PN 250 (36) only precooked crustacean
E 153 Vegetable carbon quantum satis only precooked crustacean
E 155 Brown HT quantum satis only precooked crustacean
E 160a Carotenes quantum satis only precooked crustacean
E 160c Paprika extract, capsanthin, capsorubin quantum satis only precooked crustacean
E 160e Beta-apo-8′-carotenal (C 30) 250 (36) only precooked crustacean
E 161b Lutein 250 (36) only precooked crustacean
E 162 Beetroot Red, betanin quantum satis only precooked crustacean
E 163 Anthocyanins quantum satis only precooked crustacean
—————
E 100 Curcumin 100 (37) only smoked fish
E 101 Riboflavins quantum satis only smoked fish
E 102 Tartrazine 100 (37) only smoked fish
—————
E 120 Carminic acid, Carmine 100 (37) only smoked fish
—————
E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only smoked fish
E 151 Brilliant Black PN 100 (37) only smoked fish
E 153 Vegetable carbon quantum satis only smoked fish
E 160a Carotenes quantum satis only smoked fish
E 160b Annatto, Bixin, Norbixin 10 only smoked fish
E 160c Paprika extract, capsanthin, capsorubin quantum satis only smoked fish
E 160e Beta-apo-8′-carotenal (C 30) 100 (37) only smoked fish
—————
E 172 Iron oxides and hydroxides quantum satis Only smoked fish
E 163 Anthocyanins quantum satis (37) only smoked fish
E 160d Lycopene 10 only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus
E 160d Lycopene 30 only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) aspic
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 200 (1) (2) only salted, dried fish
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
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 6 000 (1) (2) only cooked Crangon crangon and Crangon vulgaris
E 210-213 Benzoic acid — benzoates 1 000 (1) (2) only cooked crustaceans and molluscs
E 210-213 Benzoic acid — benzoates 1 500 (1) (2) only cooked shrimps in brine
E 220-228 Sulphur dioxide — sulphites 50 (3) (10) only cooked crustaceans and cephalopods
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
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
E 220-228 Sulphur dioxide — sulphites 200 (3) only dried salted fish of the ‘Gadidae’ species
E 220-228 Sulphur dioxide — sulphites 270 (3) (10) only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units per kg
E 251–252 Nitrates 500 only pickled herring and sprat Period of application: until 9 October 2025
E 251–252 Nitrates 270 (XA) (XD) only pickled herring and sprat Period of application: from 9 October 2025
E 300 Ascorbic acid 300 mg/kg (96) only tuna
E 301 Sodium ascorbate 300 mg/kg (96) only tuna
E 302 Calcium ascorbate 300 mg/kg (96) only tuna
E 315 Erythorbic acid 1 500 (9) only preserved and semi-preserved fish products
E 316 Sodium erythorbate 1 500 (9) only preserved and semi-preserved fish products
E 334–337 and E 354 Tartaric acid – tartrates 2 300 (1) (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 %
E 392 Extracts of rosemary 150 (41) (46) only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 %
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
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
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
E 950 Acesulfame K 200 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 951 Aspartame 300 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
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
E 955 Sucralose 120 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 959 Neohesperidine DC 30 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 960a – 960d Steviol glycosides 200 (1) (60) only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs
E 961 Neotame 10 only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
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
E 969 Advantame 3 only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4) only canned crustaceans products; surimi and similar products
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
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 75 only canned and bottled fish, crustaceans and molluscs
(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
(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
(4): The maximum level is expressed as P2O5
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(10): Maximum limits in edible parts
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, 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
(37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
(60): Expressed as steviol equivalents
(63): The total quantity of E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
(79): The maximum level applies to the sum of E 450, E 451 and E 452 used individually or in a combination
(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
(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
(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.
(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
(XA):  The maximum amount that may be added during the manufacturing expressed as NO3 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.
09.3 Fish roe
Group I Additives only processed fish roe
Group II Colours at quantum satis quantum satis except Sturgeons’ eggs (Caviar)
Group III Colours with combined maximum limit 300 (86) except Sturgeons' eggs (Caviar)
E 104 Quinoline Yellow 200 (61) except Sturgeons’ eggs (Caviar)
E 110 Sunset Yellow FCF/Orange Yellow S 200 (61) except Sturgeons’ eggs (Caviar)
E 123 Amaranth 30 except Sturgeons' eggs (Caviar) Period of application: until 31 July 2014
E 123 Amaranth 30 (68) except Sturgeons' eggs (Caviar) Period of application: from 1 August 2014
E 124 Ponceau 4R, Cochineal Red A 200 (61) except Sturgeons’ eggs (Caviar)
E 160d Lycopene 30 except Sturgeons’ eggs (Caviar)
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 2 000 (1) (2) only semi-preserved fish products including fish roe products
E 284 Boric acid 4 000 (54) only Sturgeons’ eggs (Caviar)
E 285 Sodium tetraborate (borax) 4 000 (54) only Sturgeons’ eggs (Caviar)
E 315 Erythorbic acid 1 500 (9) only preserved and semi-preserved fish products
E 316 Sodium erythorbate 1 500 (9) only preserved and semi-preserved fish products
(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
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(54): Expressed as boric acid
(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
(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
(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
10 Eggs and egg products
10.1 Unprocessed eggs
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. (77) Period of application: from 1 August 2014
(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 Processed eggs and egg products
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 (77) Period of application: from 1 August 2014
Group I Additives
—————
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only dehydrated and concentrated frozen and deep-frozen egg products
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 5 000 (1) (2) only liquid egg (white, yolk or whole egg)
E 234 Nisin 6,25 only pasteurised liquid egg (white, yolk or whole egg)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4) only liquid egg (white, yolk or whole egg)
E 392 Extracts of rosemary 200 (46)
—————
E 475 Polyglycerol esters of fatty acids 1 000
E 520-523 Aluminium sulphates 30 (1) (38) only egg white Period of application: until 31 January 2014
E 520 Aluminium sulphate 25 (38) Liquid egg white for egg foams only Period of application: from 1 February 2014
E 553b Talc 5 400 only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012
E 903 Carnauba wax 3 600 only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012
E 904 Shellac quantum satis only on the surface of unpeeled boiled eggs Period of application: From 13 August 2012
E 1505 Triethyl citrate quantum satis only dried egg white
(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
(4): The maximum level is expressed as P2O5
(38): Expressed as aluminium
(46): As the sum of carnosol and carnosic acid
(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
11 Sugars, syrups, honey and table-top sweeteners
11.1 Sugars and syrups as defined by Directive 2001/111/EC
E 220-228 Sulphur dioxide — sulphites 10 (3) only sugars, except glucose syrup
E 220-228 Sulphur dioxide — sulphites 20 (3) only glucose syrup, whether or not dehydrated
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (4) only dried powdered foods
E 551-559 Silicon dioxide – silicates quantum satis (1) only foods in tablet and coated tablet form Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates quantum satis (1) only foods in tablet and coated tablet form Period of application: from 1 February 2014
E 551-559 Silicon dioxide – silicates 10 000 (1) only dried powdered foods Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates 10 000 (1) only dried powdered foods Period of application: from 1 February 2014
(1): The additives may be added individually or in combination
(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
(4): The maximum level is expressed as P2O5
11.2 Other sugars and syrups
Group I Additives
E 220-228 Sulphur dioxide — sulphites 40 (3)
E 220-228 Sulphur dioxide — sulphites 70 (3) only treacle and molasses
(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
11.4 Table-top sweeteners
11.4.1 Table-top sweeteners in liquid form
Group IV Polyols quantum satis
E 950 Acesulfame K quantum satis
E 951 Aspartame quantum satis
E 952 Cyclamic acid and its Na and Ca salts quantum satis
E 954 Saccharin and its Na, K and Ca salts quantum satis
E 955 Sucralose quantum satis
E 957 Thaumatin quantum satis
E 959 Neohesperidine DC quantum satis
E 960a – 960d Steviol glycosides quantum satis (1) (60)
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 200-219 Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates 500 (1) (2) only if the water content higher than 75 %
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 407 Carrageenan quantum satis
E 410 Locust bean gum quantum satis
E 412 Guar gum quantum satis
E 413 Tragacanth quantum satis
E 414 Gum arabic (acacia gum) quantum satis
E 415 Xanthan gum quantum satis
E 418 Gellan gum quantum satis
E 422 Glycerol quantum satis
E 440 Pectins quantum satis
E 460 (i) Microcrystalline Cellulose, Cellulose gel quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
E 575 Glucono-delta-lactone quantum satis
E 640 Glycine and its sodium salt quantum satis
E 969 Advantame quantum satis
(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
(60): Expressed as steviol equivalents
11.4.2 Table-top sweeteners in powder form
Group IV Polyols quantum satis
E 950 Acesulfame K quantum satis
E 951 Aspartame quantum satis
E 952 Cyclamic acid and its Na and Ca salts quantum satis
E 954 Saccharin and its Na, K and Ca salts quantum satis
E 955 Sucralose quantum satis
E 957 Thaumatin quantum satis
E 959 Neohesperidine DC quantum satis
E 960a – 960d Steviol glycosides quantum satis (1) (60)
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 327 Calcium lactate quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
—————
E 341 Calcium phosphates quantum satis
E 407 Carrageenan quantum satis
E 410 Locust bean gum quantum satis
E 412 Guar gum quantum satis
E 413 Tragacanth quantum satis
E 414 Gum arabic (acacia gum) quantum satis
E 415 Xanthan gum quantum satis
E 418 Gellan gum quantum satis
E 440 Pectins quantum satis
E 460 Cellulose quantum satis
E 461 Methyl cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis
E 468 Cross-linked sodium carboxy methyl cellulose 50 000
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
E 551-559 Silicon dioxide – silicates 10 000 (1) Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates 10 000 (1) Period of application: from 1 February 2014
E 575 Glucono-delta-lactone quantum satis
E 576 Sodium gluconate quantum satis
E 577 Potassium gluconate quantum satis
E 578 Calcium gluconate quantum satis
E 640 Glycine and its sodium salt quantum satis
E 969 Advantame quantum satis'
E 1200 Polydextrose quantum satis
E 1521 Polyethylene glycol quantum satis
(1): The additives may be added individually or in combination
(60): Expressed as steviol equivalents
11.4.3 Table-top sweeteners in tablets
Group IV Polyols quantum satis
E 950 Acesulfame K quantum satis
E 951 Aspartame quantum satis
E 952 Cyclamic acid and its Na and Ca salts quantum satis
E 954 Saccharin and its Na, K and Ca salts quantum satis
E 955 Sucralose quantum satis
E 957 Thaumatin quantum satis
E 959 Neohesperidine DC quantum satis
E 960a – 960d Steviol glycosides quantum satis (1) (60)
E 961 Neotame quantum satis
E 962 Salt of aspartame-acesulfame quantum satis
E 296 Malic acid quantum satis
E 330 Citric acid quantum satis
E 331 Sodium citrates quantum satis
E 334 Tartaric acid (L(+)-) quantum satis 270 000 (99)
E 336 Potassium tartrates quantum satis 270 000 (51) (99)
E 414 Gum arabic (acacia gum) quantum satis
E 440 Pectins quantum satis
E 460 Cellulose quantum satis
E 460 (i) Microcrystalline Cellulose, Cellulose gel quantum satis
E 460(ii) Powdered cellulose quantum satis
E 461 Methyl cellulose quantum satis
E 463 Hydroxypropyl cellulose quantum satis
E 464 Hydroxypropyl methyl cellulose quantum satis
E 465 Ethyl methyl cellulose quantum satis
E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis
E 468 Cross-linked sodium carboxy methyl cellulose 50 000
E 470a Sodium, potassium and calcium salts of fatty acids quantum satis
E 470b Magnesium salts of fatty acids quantum satis
E 471 Mono- and diglycerides of fatty acids quantum satis
E 500 Sodium carbonates quantum satis
E 501 Potassium carbonates quantum satis
E 551-559 Silicon dioxide – silicates quantum satis Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates quantum satis Period of application: from 1 February 2014
E 575 Glucono-delta-lactone quantum satis
E 576 Sodium gluconate quantum satis
E 577 Potassium gluconate quantum satis
E 578 Calcium gluconate quantum satis
E 640 Glycine and its sodium salt quantum satis
E 641 L-leucine 50 000
E 969 Advantame quantum satis
E 1200 Polydextrose quantum satis
E 1201 Polyvinylpyrrolidone quantum satis
E 1202 Polyvinylpolypyrrolidone quantum satis
E 1521 Polyethylene glycol quantum satis
(51): Maximum usable levels are expressed in free acid
(60): Expressed as steviol equivalents
(99): Maximum individually or for the combination of E 334 and E 336
12 Salts, spices, soups, sauces, salads and protein products
12.1 Salt and salt substitutes
12.1.1 Salt
E 170 Calcium carbonate quantum satis
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4)
E 535-538 Ferrocyanides 20 (1) (57)
E 500 Sodium carbonates quantum satis
E 504 Magnesium carbonates quantum satis
E 511 Magnesium chloride quantum satis only sea-salt
E 530 Magnesium oxide quantum satis
E 534 Iron tartrate 110 (92)
E 551-559 Silicon dioxide – silicates 10 000 Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates 10 000 Period of application: from 1 February 2014
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
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(57): The maximum level is expressed as anhydrous potassium ferrocyanide
(38): Expressed as aluminium
(92): Expressed on dry matter
12.1.2 Salt substitutes
Group I Additives
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 10 000 (1) (4)
E 534 Iron tartrate 110 (92)
E 535-538 Ferrocyanides 20 (1) (57)
E 551-559 Silicon dioxide – silicates 20 000 Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates 20 000 Period of application: from 1 February 2014
E 620-625 Glutamic acid — glutamates quantum satis
E 626-635 Ribonucleotides quantum satis
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(57): The maximum level is expressed as anhydrous potassium ferrocyanide
(92): Expressed on dry matter
12.2 Herbs, spices, seasonings
12.2.1 Herbs and spices
E 220-228 Sulphur dioxide — sulphites 150 (3) only cinnamon (Cinnamomum ceylanicum)
E 460 Cellulose quantum satis only when dried
E 470a Sodium, potassium and calcium salts of fatty acids quantum satis only when dried
(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
Group I Additives
Group II Colours at quantum satis quantum satis only seasonings, for example curry powder, tandoori Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (70) only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014
Group III Colours with combined maximum limit 500 only seasonings, for example curry powder, tandoori Period of application: until 31 July 2014
Group III Colours with combined maximum limit 500 (70) only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014
E 104 Quinoline Yellow 10 (62) only seasonings, for example curry powder, tandoori
E 160d Lycopene 50
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 000 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3) only citrus-juice-based seasonings
E 310-321 Propyl gallate, TBHQ, BHA and BHT 200 (1) (13)
E 334–337 and E 354 Tartaric acid – tartrates 17 000 (1) (2)
E 392 Extracts of rosemary 200 (41) (46)
E 551-559 Silicon dioxide – silicates 30 000 (1) only seasoning Period of application: until 31 January 2014
E 551-553 Silicon dioxide – silicates 30 000 (1) only seasoning Period of application: from 1 February 2014
E 620-625 Glutamic acid — glutamates quantum satis
E 626-635 Ribonucleotides quantum satis
(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
(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
(13): Maximum limit expressed on fat
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III
(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)
Group I Additives
E 150a-d Caramels quantum satis
E 220-228 Sulphur dioxide — sulphites 170 (3) only fermentation vinegar
(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
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 300
Group IV Polyols quantum satis
E 104 Quinoline Yellow 10 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 50 (61)
E 124 Ponceau 4R, Cochineal Red A 35 (61)
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 000 (1) (2)
E 220-228 Sulphur dioxide — sulphites 250 (3) excluding Dijon mustard
E 220-228 Sulphur dioxide — sulphites 500 (3) only Dijon mustard
E 334–337 and E 354 Tartaric acid – tartrates 12 000 (1) (2)
E 392 Extracts of rosemary 100 (41) (46)
E 950 Acesulfame K 350
E 951 Aspartame 350
E 954 Saccharin and its Na, K and Ca salts 320 (52)
E 955 Sucralose 140
E 959 Neohesperidine DC 50
E 960a – 960d Steviol glycosides 120 (1) (60)
E 961 Neotame 12
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50)
E 969 Advantame 4
(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
(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): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(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
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
(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
12.5 Soups and broths
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 50
E 160b(i) Annatto bixin 15 (94)
E 160b(ii) Annatto norbixin 10 (94)
E 160d Lycopene 20
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 500 (1) (2) only liquid soups and broths (excluding canned)
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (13) only dehydrated soups and broths
E 334–337 and E 354 Tartaric acid – tartrates 240 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 3 000 (1) (4)
E 363 Succinic acid 5 000
E 392 Extracts of rosemary 50 (46)
E 427 Cassia gum 2 500 only dehydrated soups and broths
E 432-436 Polysorbates 1 000 (1) only soups
E 473-474 Sucrose esters of fatty acids — sucroglycerides 2 000 (1)
E 900 Dimethyl polysiloxane 10
E 950 Acesulfame K 110 only energy-reduced soups
E 951 Aspartame 110 only energy-reduced soups
E 954 Saccharin and its Na, K and Ca salts 110 (52) only energy-reduced soups
E 955 Sucralose 45 only energy-reduced soups
E 959 Neohesperidine DC 50 only energy-reduced soups
E 960a – 960d Steviol glycosides 40 (1) (60) only energy-reduced soups
E 961 Neotame 5 only energy-reduced soups
E 962 Salt of aspartame-acesulfame 110 (11)b (49) (50) only energy-reduced soups
E 969 Advantame 2 only energy-reduced soups
(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
(4): The maximum level is expressed as P2O5
(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)
(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
(52): Maximum usable levels are expressed in free imide
(13): Maximum limit expressed on fat
(46): As the sum of carnosol and carnosic acid
(60): Expressed as steviol equivalents
(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 Sauces
Group I Additives
Group II Colours at quantum satis quantum satis excluding tomato-based sauces
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
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
Group IV Polyols quantum satis
E 104 Quinoline Yellow 20 (64) including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 110 Sunset Yellow FCF/Orange Yellow S 30 (64) only in pickles and piccalilli
E 160b(i) Annatto bixin 30 (94) including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 160b(ii) Annatto norbixin 30 (94) including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
E 160d Lycopene 50 excluding tomato-based sauces
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only emulsified sauces with a fat content of 60 % or more
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only emulsified sauces with a fat content of less than 60 %
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
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 %
E 210-213 Benzoic acid — benzoates 1 000 (1) (2) only emulsified sauces with a fat content of less than 60 %
E 210-213 Benzoic acid — benzoates 500 (1) (2) only emulsified sauces with a fat content of 60 % or more
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (13)
E 334–337 and E 354 Tartaric acid – tartrates 4 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) 75 only emulsified sauces
E 392 Extracts of rosemary 100 (41) (46)
E 427 Cassia gum 2 500
E 405 Propane-1, 2-diol alginate 8 000
E 416 Karaya gum 10 000 only emulsified sauces
E 423 Octenyl succinic acid modified gum arabic 10 000
—————
E 432-436 Polysorbates 5 000 (1) only emulsified sauces
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1)
E 476 Polyglycerol polyricinoleate 4 000 only emulsified sauces with a fat content of less than 20 %
E 476 Polyglycerol polyricinoleate 8 000 only emulsified sauces with a fat content of 20 % or more
E 491-495 Sorbitan esters 5 000 (1) only emulsified sauces
E 950 Acesulfame K 350
E 951 Aspartame 350
E 954 Saccharin and its Na, K and Ca salts 160 (52)
E 955 Sucralose 450
E 957 Thaumatin 5 only as flavour enhancer
E 959 Neohesperidine DC 50
E 960a – 960d Steviol glycosides 120 (1) (60) except soy-bean sauce (fermented and non-fermented)
E 960a – 960d Steviol glycosides 175 (1) (60) Only soy-bean sauce (fermented and non-fermented)
E 961 Neotame 12
E 961 Neotame 2 only as flavour enhancer
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50)
E 969 Advantame 4
(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
(4): The maximum level is expressed as P2O5
(41): Expressed on fat basis
(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
(52): Maximum usable levels are expressed in free imide
(13): Maximum limit expressed on fat
(46): As the sum of carnosol and carnosic acid
(60): Expressed as steviol equivalents
(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
(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
(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.
12.7 Salads and savoury-based sandwich spreads
Group I Additives
Group II Colours at quantum satis quantum satis
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 1 500 (1) (2)
E 334–337 and E 354 Tartaric acid – tartrates 1 800 (1) (2)
E 950 Acesulfame K 350 only Feinkostsalat
E 951 Aspartame 350 only Feinkostsalat
E 954 Saccharin and its Na, K and Ca salts 160 (52) only Feinkostsalat
E 955 Sucralose 140 only Feinkostsalat
E 959 Neohesperidine DC 50 only Feinkostsalat
E 961 Neotame 12 only Feinkostsalat
E 962 Salt of aspartame-acesulfame 350 (11)b (49) (50) only Feinkostsalat
E 969 Advantame 4 only Feinkostsalat
(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
(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)
(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
(52): Maximum usable levels are expressed in free imide
12.8 Yeast and yeast products
Group I Additives
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
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 100 only meat and fish analogues based on vegetable proteins
E 104 Quinoline Yellow 10 (61) only meat and fish analogues based on vegetable proteins
E 110 Sunset Yellow FCF/Orange Yellow S 20 (61) only meat and fish analogues based on vegetable proteins
E 124 Ponceau 4R, Cochineal Red A 10 (61) only meat and fish analogues based on vegetable proteins
E 160d Lycopene 30 only meat and fish analogues based on vegetable proteins
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein
E 220-228 Sulphur dioxide — sulphites 200 (3) only analogues of meat, fish, crustaceans and cephalopods
E 220-228 Sulphur dioxide — sulphites 50 (3) only gelatine
E 334–337 and E 354 Tartaric acid – tartrates 240 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4) only vegetable protein drinks
E 959 Neohesperidine DC 5 only vegetable protein products, only as flavour enhancer
(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
(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
(4): The maximum level is expressed as P2O5
(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
13.1 Foods for infants and young children
INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions
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 (4), in the Annexes to Commission Delegated Regulation (EU) 2016/128 (5) and in the Annexes to Commission Directive 2006/125/EC (6)
13.1.1 Infant formulae as defined by Regulation (EU) No 609/2013
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 10
E 306 Tocopherol-rich extract 10 (16)
E 307 Alpha-tocopherol 10 (16)
E 308 Gamma-tocopherol 10 (16)
E 309 Delta-tocopherol 10 (16)
E 322 Lecithins 1 000 (14)
E 330 Citric acid quantum satis
E 331 Sodium citrates 2 000 (43)
E 332 Potassium citrates (43)
E 338 Phosphoric acid 1 000 (4) (44)
E 339 Sodium phosphates 1 000 (4) (15)
E 340 Potassium phosphates (4) (15)
—————
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 sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids
E 473 Sucrose esters of fatty acids 120 (14) only products containing hydrolysed proteins, peptides or amino acids
(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 of the other substances together in that foodstuff
(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
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination
(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
(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 Follow-on formulae as defined by Regulation (EU) No 609/2013
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 10
E 306 Tocopherol-rich extract 10 (16)
E 307 Alpha-tocopherol 10 (16)
E 308 Gamma-tocopherol 10 (16)
E 309 Delta-tocopherol 10 (16)
E 322 Lecithins 1 000 (14)
E 330 Citric acid quantum satis
E 331 Sodium citrates 2 000 (43)
E 332 Potassium citrates quantum satis (43)
E 338 Phosphoric acid (4) (44)
E 339 Sodium phosphates 1 000 (4) (15)
E 340 Potassium phosphates (4) (15)
E 407 Carrageenan 300 (17)
E 410 Locust bean gum 1 000 (17)
E 412 Guar gum 1 000 (17)
E 440 Pectins 5 000 only acidified follow-on formulae
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 products containing hydrolysed proteins, peptides or amino acids
(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 of the other substances together in that foodstuff
(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.
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination
(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
(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.
(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
E 170 Calcium carbonate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 260 Acetic acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
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
E 262 Sodium acetates quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 263 Calcium acetate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 270 Lactic acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 296 Malic acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 300 L-ascorbic acid 200 (18) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 301 Sodium L-ascorbate 200 (18) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 302 Calcium L-ascorbate 200 (18) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 304(i) L-ascorbyl palmitate 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 306 Tocopherol-rich extract 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 307 Alpha-tocopherol 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 308 Gamma-tocopherol 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 309 Delta-tocopherol 100 (19) only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 322 Lecithins 10 000 only biscuits and rusks, cereal-based foods, baby foods
E 325 Sodium lactate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 326 Potassium lactate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 327 Calcium lactate quantum satis only processed cereal-based foods and baby foods, only for pH adjustment, L(+)-form only
E 330 Citric acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 331 Sodium citrates quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 332 Potassium citrates quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 333 Calcium citrates quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 334 Tartaric acid (L(+)-) 5 000 (100) only L(+)-form; only biscuits and rusks and baby foods
E 335 Sodium tartrates 5 000 (51) (100) only L(+)-form; only biscuits and rusks and baby foods
E 336 Potassium tartrates 5 000 (51) (100) only L(+)-form; only biscuits and rusks and baby foods
E 338 Phosphoric acid 1 000 (4) only processed cereal-based foods and baby foods, only for pH adjustment
E 339 Sodium phosphates 1 000 (4) (20) only cereals
E 340 Potassium phosphates 1 000 (4) (20) only cereals
E 341 Calcium phosphates 1 000 (4) (20) only cereals
E 341 Calcium phosphates 1 000 (4) only in fruit-based desserts
—————
E 400 Alginic acid 500 (23) only deserts and puddings
E 401 Sodium alginate 500 (23) only deserts and puddings
E 402 Potassium alginate 500 (23) only deserts and puddings
E 404 Calcium alginate 500 (23) only deserts and puddings
E 410 Locust bean gum 10 000 (21) only processed cereal-based foods and baby foods
E 412 Guar gum 10 000 (21) only processed cereal-based foods and baby foods
E 414 Gum arabic (acacia gum) 10 000 (21) only processed cereal-based foods and baby foods
E 415 Xanthan gum 10 000 (21) only processed cereal-based foods and baby foods
E 440 Pectin 10 000 (21) only processed cereal-based foods and baby foods
E 410 Locust bean gum 20 000 (21) only gluten-free cereal-based foods
E 412 Guar gum 20 000 (21) only gluten-free cereal-based foods
E 414 Gum arabic (acacia gum) 20 000 (21) only gluten-free cereal-based foods
E 415 Xanthan gum 20 000 (21) only gluten-free cereal-based foods
E 440 Pectin 20 000 (21) only gluten-free cereal-based foods
E 450 Diphosphates 5 000 (4) (42) only biscuits and rusks
E 471 Mono- and diglycerides of fatty acids 5 000 (22) only biscuits and rusks, cereal-based foods, baby foods
E 472a Acetic acid esters of mono- and diglycerides of fatty acids 5 000 (22) only biscuits and rusks, cereal-based foods, baby foods
E 472b Lactic acid esters of mono- and diglycerides of fatty acids 5 000 (22) only biscuits and rusks, cereal-based foods, baby foods
E 472c Citric acid esters of mono- and diglycerides of fatty acids 5 000 (22) only biscuits and rusks, cereal-based foods, baby foods
E 500 Sodium carbonates quantum satis only as rising agent
E 501 Potassium carbonates quantum satis only as rising agent
E 503 Ammonium carbonates quantum satis only as rising agent
E 507 Hydrochloric acid quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 524 Sodium hydroxide quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 525 Potassium hydroxide quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 526 Calcium hydroxide quantum satis only processed cereal-based foods and baby foods, only for pH adjustment
E 551 Silicon dioxide 2 000 only Dry cereals
E 575 Glucono-delta-lactone 5 000 (42) only biscuits and rusks
E 920 L-cysteine 1 000 only biscuits for infants and young children
E 1404 Oxidized starch 50 000 only processed cereal-based foods and baby foods
E 1410 Monostarch phosphate 50 000 only processed cereal-based foods and baby foods
E 1412 Distarch phosphate 50 000 only processed cereal-based foods and baby foods
E 1413 Phosphated distarch phosphate 50 000 only processed cereal-based foods and baby foods
E 1414 Acetylated distarch phosphate 50 000 only processed cereal-based foods and baby foods
E 1420 Acetylated starch 50 000 only processed cereal-based foods and baby foods
E 1422 Acetylated distarch adipate 50 000 only processed cereal-based foods and baby foods
E 1450 Starch sodium octenyl succinate 50 000 only processed cereal-based foods and baby foods
E 1451 Acetylated oxidised starch 50 000 only processed cereal-based foods and baby foods
E 300 Ascorbic acid 300 (18) only fruit — and vegetable based drinks, juices and baby foods
E 301 Sodium ascorbate 300 (18) only fruit — and vegetable based drinks, juices and baby foods
E 302 Calcium ascorbate 300 (18) only fruit — and vegetable based drinks, juices and baby foods
E 333 Calcium citrates quantum satis only low sugar fruit-based products
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid
(19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination
(20): E 339, E 340 and E 341 are authorised individually or in combination
(21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination
(22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination
(23): E 400, E 401, E 402 and E 404 are authorised individually or in combination
(42): As a residue
(51): Maximum usable levels are expressed in free acid
(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
13.1.5.1 Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants
The additives of categories 13.1.1 and 13.1.2 are applicable, except for E 412.
E 170 Calcium carbonate quantum satis
E 304(i) L-ascorbyl palmitate 100
E 331 Sodium citrates quantum satis
E 332 Potassium citrates quantum satis
E 333 Calcium citrates quantum satis
E 338 Phosphoric acid 1 000 (1) (4) only for pH adjustment
E 339 Sodium phosphates 1 000 (1) (4) (20)
E 340 Potassium phosphates 1 000 (1) (4) (20)
E 341 Calcium phosphates 1 000 (1) (4) (20)
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
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
E 410 Locust bean gum 5 300 From birth onwards in products for reduction of gastro-oesophageal reflux
—————
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
E 440 Pectins 4 000 From birth onwards in products used in case of gastro-intestinal disorders
E 466 Sodium carboxy methyl cellulose, Cellulose gum 10 000 From birth onwards in products for the dietary management of metabolic disorders
E 471 Mono- and diglycerides of fatty acids 5 000 From birth onwards in specialised diets, particularly those devoid of proteins
E 472c Citric acid esters of mono- and diglycerides of fatty acids 7 500 only when sold as powder; From birth onwards
E 472c Citric acid esters of mono- and diglycerides of fatty acids 9 000 only when sold as liquid; From birth onwards
E 473 Sucrose esters of fatty acids 120 only products containing hydrolysed proteins, peptides and amino acids
E 500 Sodium carbonates quantum satis only as rising agent
E 501 Potassium carbonates quantum satis only as rising agent
E 507 Hydrochloric acid quantum satis only as rising agent
E 524 Sodium hydroxide quantum satis only for pH adjustment
E 525 Potassium hydroxide quantum satis only for pH adjustment
E 526 Calcium hydroxide quantum satis only for pH adjustment
E 1450 Starch sodium octenyl succinate 20 000 only in infant formulae and follow-on formulae Period of application: until 18 February 2028
E 1450 Starch sodium octenyl succinate 10 000 only in infant formulae and follow-on formulae Period of application: from 18 February 2028
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(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
The additives of categories 13.1.2 and 13.1.3 are applicable, except for E 270, E 333, E 341, E 412.
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
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
E 410 Locust bean gum 5 300 From birth onwards in products for reduction of gastro-oesophageal reflux
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
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
E 440 Pectins 4 000 From birth onwards in products used in case of gastro-intestinal disorders
E 466 Sodium carboxy methyl cellulose, Cellulose gum 10 000 From birth onwards in products for the dietary management of metabolic disorders
E 471 Mono- and diglycerides of fatty acids 5 000 From birth onwards in specialised diets, particularly those devoid of proteins
E 472c Citric acid esters of mono- and diglycerides of fatty acids 7 500 only when sold as powder; From birth onwards
E 472c Citric acid esters of mono- and diglycerides of fatty acids 9 000 only when sold as liquid; From birth onwards
E 473 Sucrose esters of fatty acids 120 only products containing hydrolysed proteins, peptides and amino acids
E 1450 Starch sodium octenyl succinate 20 000 Period of application: until 18 February 2028
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)
Products in this category can also contain additives that are allowed in the corresponding food categories
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 50 (88)
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 406 Agar quantum satis only foods in tablet and coated tablet form
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 904 Shellac 46 000 only in tablet and coated tablet forms
E 950 Acesulfame K 450
E 951 Aspartame 1 000
E 952 Cyclamic acid and its Na and Ca salts 400 (51)
E 954 Saccharin and its Na, K and Ca salts 200 (52)
E 955 Sucralose 400
E 959 Neohesperidine DC 100
E 960a – 960d Steviol glycosides 330 (1) (60)
E 961 Neotame 32
E 962 Salt of aspartame-acesulfame 450 (11)a (49) (50)
E 969 Advantame 10
E 1201 Polyvinylpyrrolidone quantum satis only in tablet and coated tablet forms
(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
(4): The maximum level is expressed as P2O5
(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)
(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
(52): Maximum usable levels are expressed in free imide
(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
(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
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
(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
(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)
(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
(52): Maximum usable levels are expressed in free imide
(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
—————
14 Beverages
14.1 Non-alcoholic beverages
14.1.1 Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 500 (1) (4) only prepared table waters
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(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
Group I Additives only vegetable juices
E 170 Calcium carbonate quantum satis only grape juice
E 200-202 Sorbic acid – potassium sorbate 500 (1) (2) only Sød … saft and sødet … saft
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 2 000 (1) (2) only grape juice, unfermented, for sacramental use
E 210-213 Benzoic acid — benzoates 200 (1) (2) only Sød … saft and sødet … saft
E 220-228 Sulphur dioxide — sulphites 2 000 (3) only concentrated grape juice for home wine-making
E 220-228 Sulphur dioxide — sulphites 50 (3) only orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments
E 220-228 Sulphur dioxide — sulphites 350 (3) only lime and lemon juice
E 220-228 Sulphur dioxide — sulphites 70 (3) only grape juice, unfermented, for sacramental use
E 296 Malic acid 3 000 only pineapple juice
E 300 Ascorbic acid quantum satis
E 330 Citric acid 3 000
—————
E 440 Pectins 3 000 only pineapple and passion fruit juice
E 900 Dimethyl polysiloxane 10 only pineapple juice and Sød … saft and sødet … saft
(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
(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
Group I Additives only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
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
E 200-202 Sorbic acid – potassium sorbate 300 (1) (2) only traditional Swedish and Finnish fruit syrups
E 210-213 Benzoic acid — benzoates 150 (1) (2) only traditional Swedish and Finnish fruit syrups
E 270 Lactic acid 5 000
E 296 Malic acid quantum satis only traditional Swedish and Finnish fruit syrups
E 300 Ascorbic acid quantum satis
E 330 Citric acid 5 000
E 440 Pectins 3 000 only pineapple and passion fruit
E 466 Sodium carboxy methyl cellulose, Cellulose gum quantum satis only traditional Swedish and Finnish fruit syrups from citrus
E 950 Acesulfame K 350 only energy-reduced or with no added sugar
E 951 Aspartame 600 only energy-reduced or with no added sugar
E 952 Cyclamic acid and its Na and Ca salts 250 (51) only energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 80 (52) only energy-reduced or with no added sugar
E 955 Sucralose 300 only energy-reduced or with no added sugar
E 959 Neohesperidine DC 30 only energy-reduced or with no added sugar
E 960a – 960d Steviol glycosides 100 (1) (60) only energy-reduced or with no added sugar
E 961 Neotame 20 only energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only energy-reduced or with no added sugar
E 969 Advantame 6 only energy-reduced or with no added sugar
(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)
(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
(52): Maximum usable levels are expressed in free imide
(60): Expressed as steviol equivalents
14.1.4 Flavoured drinks
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
Group II Colours at quantum satis quantum satis excluding chocolate milk and malt products Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (74) excluding chocolate milk and malt products Period of application: from 1 August 2014
Group III Colours with combined maximum limit 100 (25) excluding chocolate milk and malt products Period of application: until 31 July 2014
Group III Colours with combined maximum limit 100 (25) (74) excluding chocolate milk and malt products Period of application: from 1 August 2014
E 104 Quinoline Yellow 10 (61) excluding chocolate milk and malt products
E 110 Sunset Yellow FCF/Orange Yellow S 20 (61) excluding chocolate milk and malt products
E 124 Ponceau 4R, Cochineal Red A 10 (61) excluding chocolate milk and malt products
E 160b(i) Annatto bixin 20
E 160d Lycopene 12 excluding dilutable drinks
E 200-202 Sorbic acid – potassium sorbate 250 (1) (2) maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used
E 200-202 Sorbic acid – potassium sorbate 300 (1) (2) excluding dairy-based drinks
E 210-213 Benzoic acid — benzoates 150 (1) (2) excluding dairy-based drinks
E 220-228 Sulphur dioxide — sulphites 20 (3) only carry over from concentrates in non-alcoholic flavoured drinks containing fruit juice
E 220-228 Sulphur dioxide — sulphites 50 (3) only non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup
E 220-228 Sulphur dioxide — sulphites 350 (3) only concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)
E 220-228 Sulphur dioxide — sulphites 250 (3) only other concentrates based on fruit juice or comminuted fruit; capilé, groselha
E 242 Dimethyl dicarbonate 250 (24)
E 246 Glycolipids 50 excluding dairy based drinks
E 297 Fumaric acid 1 000 only instant powders for fruit-based drinks
E 334–337 and E 354 Tartaric acid – tartrates 4 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 700 (1) (4)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 500 (1) (4) only sport drinks
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 4 000 (1) (4) only whey protein containing sport drinks
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 20 000 (1) (4) only vegetable protein drinks
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 2 000 (1) (4) only chocolate and malt dairy-based drinks
E 355-357 Adipic acid — adipates 10 000 (1) only powders for home preparation of drinks
E 363 Succinic acid 3 000 only powders for home preparation of drinks
E 405 Propane-1, 2-diol alginate 300
E 423 Octenyl succinic acid modified gum arabic 1 000 only in energy drinks and in drinks containing fruit juice
—————
E 432-436 Polysorbates 10 (1) only carbonated drinks
E 444 Sucrose acetate isobutyrate 300 only cloudy drinks
E 445 Glycerol esters of wood rosins 100 only cloudy drinks
E 459 Beta-cyclodextrin 500 only flavoured powdered instant drinks
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1) only aniseed-based, dairy-based, coconut and almond drinks
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1) only powders for the preparation of hot beverages
E 481-482 Sodium and Calcium stearoyl-2-lactylates 2 000 (1) only powders for the preparation of hot beverages
E 900 Dimethyl polysiloxane 10
E 950 Acesulfame K 350 only energy-reduced or with no added sugar
E 951 Aspartame 600 only energy-reduced or with no added sugar
E 952 Cyclamic acid and its Na and Ca salts 250 (51) only energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 80 (52) only energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 100 (52) only ‘gaseosa’ energy-reduced or with no added sugar
E 955 Sucralose 300 only energy-reduced or with no added sugar
E 959 Neohesperidine DC 30 only energy-reduced or with no added sugar, except milk and milk derivative based flavoured drinks
E 959 Neohesperidine DC 50 only milk and milk derivative based flavoured drinks, energy-reduced or with no added sugar
E 957 Thaumatin 0,5 only water based flavoured non-alcoholic drinks, as flavour enhancer only
E 960a – 960d Steviol glycosides 80 (1) (60) only energy-reduced or with no added sugar
E 961 Neotame 20 only energy-reduced or with no added sugar
E 961 Neotame 2 only energy-reduced or with no added sugar, as flavour enhancer
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only energy-reduced or with no added sugar
E 968 Erythritol 16 000 only energy-reduced or with no added sugars, as flavour enhancer only
E 969 Advantame 6 only energy reduced or with no added sugar
E 999 Quillaia extract 170 (45)
(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
(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
(4): The maximum level is expressed as P2O5
(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)
(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
(52): Maximum usable levels are expressed in free imide
(24): Ingoing amount, residues not detectable
(25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l
(45): Expressed as saponins
(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
(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
14.1.5 Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products
14.1.5.1 Coffee, coffee extracts
E 901 Beeswax, white and yellow quantum satis only coffee beans, as glazing agent
E 902 Candelilla wax quantum satis only coffee beans, as glazing agent
E 903 Carnauba wax 200 only coffee beans, as glazing agent
E 904 Shellac quantum satis only coffee beans, as glazing agent
14.1.5.2 Other
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
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 600 (1) (2) only liquid tea concentrates and liquid fruit and herbal infusion concentrates
E 242 Dimethyl dicarbonate 250 (24) only liquid tea concentrate
E 246 Glycolipids 20 (93) only liquid tea concentrates and liquid fruit and herbal infusion concentrates
E 297 Fumaric acid 1 000 only instant products for preparation of flavoured tea and herbal infusions
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
E 355-357 Adipic acid — adipates 10 000 (1) only powders for home preparation of drinks
E 363 Succinic acid 3 000 only powders for home preparation of drinks
E 473-474 Sucrose esters of fatty acids — sucroglycerides 1 000 (1) only canned liquid coffee
E 473-474 Sucrose esters of fatty acids — sucroglycerides 10 000 (1) only powders for the preparation of hot beverages
E 481-482 Sodium and calcium Stearoyl-2-lactylate 2 000 (1) only powders for the preparation of hot beverages
E 491-495 Sorbitan esters 500 (1) only liquid tea concentrates and liquid fruit and herbal infusion concentrates
E 960a – 960d Steviol glycosides 30 (1) (60) (93) only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugars
E 960a – 960d Steviol glycosides 30 (1) (60) (93) only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugars
E 960a – 960d Steviol glycosides 20 (1) (60) (93) only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugars
(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
(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
(4): The maximum level is expressed as P2O5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(24): Ingoing amount, residues not detectable
(60): Expressed as steviol equivalents
(93): Maximum level applies to the ready-to-drink products (e.g. canned) and their mixes and concentrates after preparation and ready for consumption
14.2 Alcoholic beverages, including alcohol-free and low-alcohol counterparts
14.2.1 Beer and malt beverages
E 150a,b,d Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel quantum satis
E 150c Ammonia caramel 6 000
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
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
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
E 220-228 Sulphur dioxide — sulphites 20 (3)
E 220-228 Sulphur dioxide — sulphites 50 only beer with a second fermentation in the cask
E 246 Glycolipids 50 only alcohol free beer and malt beverages
E 270 Lactic acid quantum satis
E 300 Ascorbic acid quantum satis
E 301 Sodium ascorbate quantum satis
E 330 Citric acid quantum satis
E 405 Propane-1, 2-diol alginate 100
E 414 Gum arabic (acacia gum) quantum satis
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
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
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
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
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
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
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
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
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
E 950 Acesulfame K 25 (52) only energy-reduced beer
E 951 Aspartame 25 only energy-reduced beer
E 955 Sucralose 10 only energy-reduced beer
E 959 Neohesperidine DC 10 only energy-reduced beer
E 961 Neotame 1 only energy-reduced beer
E 962 Salt of aspartame-acesulfame 25 (11)b (49) (50) only energy-reduced beer
E 969 Advantame 0,5 only energy-reduced beer
E 1105 Lysozyme quantum satis only in beers that will not receive either pasteurisation or sterile filtration Period of application: From 25 June 2012
E 1200 Polydextrose quantum satis Only energy-reduced and low-alcohol beers Period of application: From 25 June 2012
(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
(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): 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)
(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
(52): Maximum usable levels are expressed in free imide
(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
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 (2) and their implementing measures
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2) only alcohol-free
E 210-213 Benzoic acid — benzoates 200 (1) (2) only alcohol-free Period of application: From 19 July 2012
E 220-228 Sulphur dioxide — sulphites 200 (3) only alcohol-free
E 242 Dimethyl dicarbonate 250 (24) only alcohol-free
(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
(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
(24): Ingoing amount, residues not detectable
14.2.3 Cider and perry
Group I Additives E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours at quantum satis quantum satis excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
Group III Colours with combined maximum limit 200 excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 104 Quinoline Yellow 25 (64) excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 110 Sunset Yellow FCF/Orange Yellow S 10 (64) excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 150a-d Caramels quantum satis only cidre bouché
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3)
E 242 Dimethyl dicarbonate 250 (24)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4)
E 405 Propane-1, 2-diol alginate 100 excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 432-436 Polysorbates 10 (1) only carbonated drinks
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1)
E 900 Dimethyl polysiloxane 10 excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 950 Acesulfame K 350 excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 951 Aspartame 600 excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 954 Saccharin and its Na, K and Ca salts 80 (52) excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 955 Sucralose 50 excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 959 Neohesperidine DC 20 excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 961 Neotame 20 excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 969 Advantame 6 excluding cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
E 999 Quillaia extract 170 (45) excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe
(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
(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
(4): The maximum level is expressed as P2O5
(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)
(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
(52): Maximum usable levels are expressed in free imide
(24): Ingoing amount, residues not detectable
(45): Expressed as saponins
(64): The total quantity of E 104, E 110 and the colours in Group III shall not exceed the maximum listed for Group III
14.2.4 Fruit wine and made wine
Group I Additives E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours at quantum satis quantum satis excluding wino owocowe jakościowe
Group III Colours with combined maximum limit 200 excluding wino owocowe jakościowe
E 104 Quinoline Yellow 25 (64) excluding wino owocowe jakościowe
E 110 Sunset Yellow FCF/Orange Yellow S 10 (64) excluding wino owocowe jakościowe
E 124 Ponceau 4R, Cochineal Red A 1 (61) excluding wino owocowe jakościowe
E 160d Lycopene 10 excluding wino owocowe jakościowe
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3)
E 220-228 Sulphur dioxide — sulphites 260 (3) only made wine
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
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4)
E 353 Metatartaric acid 100 only made wine and wino z soku winogronowego and aromatyzowane wino z soku winogronowego
E 432-436 Polysorbates 10 (1) only carbonated drinks
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000
E 1105 Lysozyme quantum satis only wino z soku winogronowego, aromatyzowane wino z soku winogronowego, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe
(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
(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
(4): The maximum level is expressed as P2O5
(24): Ingoing amount, residues not detectable
(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
14.2.5 Mead
Group I Additives E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours at quantum satis quantum satis except miód pitny jakościowy
E 150a Plain Caramel quantum satis miód pitny jakościowy can only contain E 150a made from honey
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (24)
(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
(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
(4): The maximum level is expressed as P2O5
(24): Ingoing amount, residues not detectable
14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787
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
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
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
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
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
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
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
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
E 160b(i) Annatto bixin 10 only liqueurs
E 174 Silver quantum satis only liqueurs
E 175 Gold quantum satis only liqueurs
E 220-228 Sulphur dioxide — sulphites 50 (3) only distilled alcoholic beverages containing whole pears
E 334–337 and E 354 Tartaric acid – tartrates 1 000 (1) (2)
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
E 405 Propane-1, 2-diol alginate 10 000 only emulsified liqueurs
E 416 Karaya gum 10 000 only egg-based liqueurs
E 445 Glycerol esters of wood rosins 100 only cloudy spirit drinks
E 473-474 Sucrose esters of fatty acids – sucroglycerides 5 000 (1) except: category 2 of Annex I of Regulation (EU) 2019/787
E 475 Polyglycerol esters of fatty acids 5 000 only emulsified liqueurs
E 481-482 Stearoyl-2-lactylates 8 000 (1) only emulsified liqueurs
(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
(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
(4): The maximum level is expressed as P2O5
(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
(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
14.2.7.1 Aromatised wines
Group I Additives E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
—————
E 150a-d Caramels quantum satis
E 100 Curcumin 100 (26) (27) only americano, bitter vino
E 101 Riboflavins 100 (26) (27) only americano, bitter vino
E 102 Tartrazine 100 (26) (27) only americano, bitter vino
E 104 Quinoline Yellow 50 (26) (27) only americano, bitter vino
—————
E 110 Sunset Yellow FCF/Orange Yellow S 50 (27) only bitter vino
E 120 Carminic acid, Carmine 100 (26) (27) (87) only americano, bitter vino
E 122 Azorubine, Carmoisine 100 (26) (27) only americano, bitter vino
E 123 Amaranth 100 (26) (27) only americano, bitter vino
E 124 Ponceau 4R, Cochineal Red A 50 (26) (27) only americano, bitter vino
—————
E 129 Allura Red AG 100 (27) only bitter vino
E 123 Amaranth 30 only wine-based aperitif
—————
—————
E 163 Anthocyanins quantum satis only americano
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3)
E 242 Dimethyl dicarbonate 250 (24)
E 334–337 and E 354 Tartaric acid – tartrates 8 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1)
(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
(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
(4): The maximum level is expressed as P2O5
(24): Ingoing amount, residues not detectable
(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
(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
(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
(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 Aromatised wine-based drinks
Group I Additives E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
—————
E 100 Curcumin 100 (28) only bitter soda
E 101 Riboflavins 100 (28) only bitter soda
E 102 Tartrazine 100 (28) only bitter soda
E 104 Quinoline Yellow 50 (61) only bitter soda
E 110 Sunset Yellow FCF/Orange Yellow S 50 (61) only bitter soda
E 120 Carminic acid, Carmine 100 (28) (87) only bitter soda
E 122 Azorubine, Carmoisine 100 (28) only bitter soda
E 123 Amaranth 100 (28) only bitter soda
E 124 Ponceau 4R, Cochineal Red A 50 (61) only bitter soda
E 129 Allura Red AG 100 (28) only bitter soda
E 150a-d Caramels quantum satis except sangria, clarea, zurra
—————
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3)
E 242 Dimethyl dicarbonate 250 (24)
E 334–337 and E 354 Tartaric acid – tartrates 8 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1)
(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
(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
(4): The maximum level is expressed as P2O5
(24): Ingoing amount, residues not detectable
(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
(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
(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
14.2.7.3 Aromatised wine-product cocktails
Group I Additives E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 200 (87)
E 104 Quinoline Yellow 50 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 50 (61)
E 124 Ponceau 4R, Cochineal Red A 50 (61)
E 160d Lycopene 10
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2)
E 220-228 Sulphur dioxide — sulphites 200 (3)
E 242 Dimethyl dicarbonate 250 (24)
E 334–337 and E 354 Tartaric acid – tartrates 8 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1)
(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
(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
(4): The maximum level is expressed as P2O5
(24): Ingoing amount, residues not detectable
(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
(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 %
Group I Additives E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 200 (87) only alcoholic beverages with alcoholic strength by volume less than 15 %
E 104 Quinoline Yellow 180 (61) only alcoholic beverages with alcoholic strength by volume less than 15 %
E 110 Sunset Yellow FCF/Orange Yellow S 100 (61) only alcoholic beverages with alcoholic strength by volume less than 15 %
E 123 Amaranth 30 only alcoholic beverages with alcoholic strength by volume less than 15 %
E 124 Ponceau 4R, Cochineal Red A 170 (61) only alcoholic beverages with alcoholic strength by volume less than 15 %
E 160b(ii) Annatto norbixin 10 only alcoholic beverages with alcoholic strength by volume less than 15 %
E 160d Lycopene 30
E 200-202 Sorbic acid – potassium sorbate 200 (1) (2) only alcoholic beverages with alcoholic strength by volume less than 15 %
E 210-213 Benzoic acid – benzoates 200 (1) (2) only alcoholic beverages with alcoholic strength by volume less than 15 %
E 220-228 Sulphur dioxide – sulphites 200 (3) only napój winny owocowy, napój winny miodowy, aromatyzowany napój winny owocowy, aromatyzowany napój winny miodowy,
E 220-228 Sulphur dioxide – sulphites 20 (3) only in fermented grape must-based beverages
E 242 Dimethyl dicarbonate 250 (24)
E 334–337 and E 354 Tartaric acid – tartrates 8 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 1 000 (1) (4)
—————
E 405 Propane-1, 2-diol alginate 100 only in fermented grape must-based beverages
E 432-436 Polysorbates 10 (1) only carbonated beverages
E 444 Sucrose acetate isobutyrate 300 only flavoured cloudy alcoholic beverages with alcoholic strength by volume less than 15 %
E 445 Glycerol esters of wood rosins 100 only flavoured cloudy alcoholic beverages with alcoholic strength by volume less than 15 %
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1)
E 481-482 Stearoyl-2-lactylates 8 000 (1) only flavoured beverages with alcoholic strength by volume less than 15 %
E 499 Stigmasterol-rich plant sterols 80 (80) Only to water based ready-to-freeze alcoholic cocktails
E 499 Stigmasterol-rich plant sterols 800 (80) Only to cream based ready-to-freeze alcoholic cocktails
E 950 Acesulfame K 350
E 951 Aspartame 600
E 952 Cyclamic acid and its Na and Ca salts 250 (51) only mixtures of alcoholic beverages with non-alcoholic beverages
E 954 Saccharin and its Na, K and Ca salts 80 (52)
E 955 Sucralose 250
E 959 Neohesperidine DC 30
E 960a – 960d Steviol glycosides 150 (1)(60)
E 961 Neotame 20
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50)
E 969 Advantame 6
E 1105 Lysozyme quantum satis only napój winny owocowy, napój winny miodowy, aromatyzowany napój winny owocowy, aromatyzowany napój winny miodowy
(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
(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
(4): The maximum level is expressed as P2O5
(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)
(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
(52): Maximum usable levels are expressed in free imide
(24): Ingoing amount, residues not detectable
(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
(80): The labelling requirements set out by Commission Regulation (EC) No 608/2004 (OJ L 97, 1.4.2004, p. 44) shall not apply.
(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
15 Ready-to-eat savouries and snacks
15.1 Potato-, cereal-, flour- or starch-based snacks
Group I Additives
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (71) Period of application: from 1 August 2014
Group III Colours with combined maximum limit 100 excluding extruded or expanded savoury snack products Period of application: until 31 July 2014
Group III Colours with combined maximum limit 100 (71) excluding extruded or expanded savoury snack products Period of application: from 1 August 2014
Group III Colours with combined maximum limit 200 only extruded or expanded savoury snack products Period of application: until 31 July 2014
Group III Colours with combined maximum limit 200 (71) only extruded or expanded savoury snack products Period of application: from 1 August 2014
E 160b(i) Annatto bixin 20 (94)
E 160b(ii) Annatto norbixin 20 (94)
E 160d Lycopene 30
E 200-202; 214-219 Sorbic acid – potassium sorbate; p-hydroxybenzoates 1 000 (1) (2) (5)
E 220-228 Sulphur dioxide — sulphites 50 (3) only cereal- and potato-based snacks
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) only cereal-based snack foods
E 334–337 and E 354 Tartaric acid – tartrates 60 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 392 Extracts of rosemary 50 (41) (46)
E 405 Propane-1, 2-diol alginate 3 000 only cereal- and potato-based snacks
E 416 Karaya gum 5 000 only cereal- and potato-based snacks
E 481-482 Stearoyl-2-lactylates 2 000 (1) only cereal-based snacks
E 481-482 Stearoyl-2-lactylates 5 000 (1) only cereal- and potato-based snacks
E 901 Beeswax, white and yellow quantum satis as glazing agents only
E 902 Candelilla wax quantum satis as glazing agents only
E 903 Carnauba wax 200 as glazing agents only
E 904 Shellac quantum satis as glazing agents only
E 950 Acesulfame K 350
E 951 Aspartame 500
E 954 Saccharin and its Na, K and Ca salts 100 (52)
E 955 Sucralose 200
E 957 Thaumatin 5 only as flavour enhancer
E 959 Neohesperidine DC 50
E 960a – 960d Steviol glycosides 20 (1) (60)
E 961 Neotame 18
E 961 Neotame 2 as flavour enhancer only
E 962 Salt of aspartame-acesulfame 500 (11)b (49) (50)
E 969 Advantame 5
(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
(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
(4): The maximum level is expressed as P2O5
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(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
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
(60): Expressed as stevioles equivalents
(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
(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 Processed nuts
Group I Additives
Group II Colours at quantum satis quantum satis
Group III Colours with combined maximum limit 100 only savoury-coated nuts
E 160b(i) Annatto bixin 10 (94)
E 160b(ii) Annatto norbixin 10 (94)
E 160d Lycopene 30
E 200-202; 214-219 Sorbic acid – potassium sorbate; p-hydroxybenzoates 1 000 (1) (2) (5) only coated nuts
E 220-228 Sulphur dioxide — sulphites 50 (3) only marinated nuts
E 310-320 Propyl gallate, TBHQ and BHA 200 (1) (13)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 5 000 (1) (4)
E 392 Extracts of rosemary 200 (41) (46)
E 416 Karaya gum 10 000 only coating for nuts
E 901 Beeswax, white and yellow quantum satis as glazing agents only
E 902 Candelilla wax quantum satis as glazing agents only
E 903 Carnauba wax 200 as glazing agents only
E 904 Shellac quantum satis as glazing agents only
E 950 Acesulfame K 350
E 951 Aspartame 500
E 954 Saccharin and its Na, K and Ca salts 100 (52)
E 955 Sucralose 200
E 959 Neohesperidine DC 50
E 960a – 960d Steviol glycosides 20 (1) (60)
E 961 Neotame 18
E 961 Neotame 2 as flavour enhancer only
E 962 Salt of aspartame-acesulfame 500 (11)b (49) (50)
E 969 Advantame 5
(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
(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
(4): The maximum level is expressed as P2O5
(5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(13): Maximum limit expressed on fat
(41): Expressed on fat basis
(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
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
(60): Expressed as steviol equivalents
(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.
16 Desserts excluding products covered in categories 1, 3 and 4
Group I Additives
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (74) Period of application: from 1 August 2014
Group III Colours with combined maximum limit 150 Period of application: until 31 July 2014
Group III Colours with combined maximum limit 150 (74) Period of application: from 1 August 2014
Group IV Polyols quantum satis only energy-reduced or with no added sugar
E 104 Quinoline Yellow 10 (61)
E 110 Sunset Yellow FCF/Orange Yellow S 5 (61)
E 124 Ponceau 4R, Cochineal Red A 10 (61)
E 160b(i) Annatto bixin 15 (94)
E 160b(ii) Annatto norbixin 7,5 (94)
E 160d Lycopene 30
E 200-202 Sorbic acid – potassium sorbate 500 (1) (2) only non-heat-treated plant-based mousses
E 200-202 Sorbic acid – potassium sorbate 1 000 (1) (2) only frugtgrød, rote Grütze and pasha; fruit-flavoured water-based gelatine desserts
E 200-202 Sorbic acid – potassium sorbate 2 000 (1) (2) only ostkaka
E 200-213 Sorbic acid – potassium sorbate; Benzoic acid – benzoates 300 (1) (2) only non-heat-treated dairy-based desserts
E 210-213 Benzoic acid — benzoates 500 (1) (2) only frugtgrød and rote Grütze
E 234 Nisin 3 only semolina and tapioca puddings and similar products
E 280-283 Propionic acid — propionates 1 000 (1) (6) only Christmas pudding
E 297 Fumaric acid 4 000 only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes
E 334–337 and E 354 Tartaric acid – tartrates 3 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 3 000 (1) (4)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates 7 000 (1) (4) only dry powdered dessert mixes
E 355-357 Adipic acid — adipates 1 000 (1) only dry powdered dessert mixes
E 355-357 Adipic acid — adipates 6 000 (1) only gel-like desserts
E 355-357 Adipic acid — adipates 1 000 (1) only fruit-flavoured desserts
E 363 Succinic acid 6 000
E 416 Karaya gum 6 000
E 427 Cassia gum 2 500 only for dairy-based dessert and similar products
E 432-436 Polysorbates 3 000 (1)
E 473-474 Sucrose esters of fatty acids — sucroglycerides 5 000 (1)
E 475 Polyglycerol esters of fatty acids 2 000
E 477 Propane-1,2-diol esters of fatty acids 5 000
E 481-482 Stearoyl-2-lactylates 5 000 (1)
—————
E 491-495 Sorbitan esters 5 000 (1)
E 950 Acesulfame K 350 only energy-reduced or with no added sugar
E 951 Aspartame 1 000 only energy-reduced or with no added sugar
E 952 Cyclamic acid and its Na and Ca salts 250 (51) only energy-reduced or with no added sugar
E 954 Saccharin and its Na, K and Ca salts 100 (52) only energy-reduced or with no added sugar
E 955 Sucralose 400 only energy-reduced or with no added sugar
E 957 Thaumatin 5 as flavour enhancer only
E 959 Neohesperidine DC 50 only energy-reduced or with no added sugar
E 960a – 960d Steviol glycosides 100 (1) (60) only energy-reduced or with no added sugar
E 961 Neotame 32 only energy-reduced or with no added sugar
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50) only energy-reduced or with no added sugar
E 964 Polyglycitol syrup 300 000 only energy-reduced or with no added sugar Period of application: From 29 November 2012
E 969 Advantame 10 only energy-reduced or with no added sugar
(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
(4): The maximum level is expressed as P2O5
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(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)
(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
(52): Maximum usable levels are expressed in free imide
(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
(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
(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
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.
17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children
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
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (69) Period of application: from 1 August 2014
Group III Colours with combined maximum limit 300 Period of application: until 31 July 2014
Group III Colours with combined maximum limit 300 (69) Period of application: from 1 August 2014
Group IV Polyols quantum satis
E 104 Quinoline Yellow 35 (61) Period of application: from 1 January 2014 to 31 July 2014
E 104 Quinoline Yellow 35 (61)(69) Period of application: from 1 August 2014 except food supplements in chewable form
E 104 Quinoline Yellow 10 (61) Period of application: from 1 January 2014 to 31 July 2014
E 104 Quinoline Yellow 10 (61)(69) Period of application: from 1 August 2014 only food supplements in chewable form
E 110 Sunset Yellow FCF/Orange Yellow S 10 (61) Period of application: from 1 January 2014 to 31 July 2014
E 110 Sunset Yellow FCF/Orange Yellow S 10 (61)(69) Period of application: from 1 August 2014
E 124 Ponceau 4R, Cochineal Red A 35 (61) Period of application: from 1 January 2014 to 31 July 2014
E 124 Ponceau 4R, Cochineal Red A 35 (61)(69) Period of application: from 1 August 2014 except food supplements in chewable form
E 124 Ponceau 4R, Cochineal Red A 10 (61) Period of application: from 1 January 2014 to 31 July 2014
E 124 Ponceau 4R, Cochineal Red A 10 (61)(69) Period of application: from 1 August 2014 only food supplements in chewable form
E 160d Lycopene 30
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
E 310-321 Propyl gallate, TBHQ, BHA and BHT 400 (1)
E 334–337 and E 354 Tartaric acid – tartrates 100 000 (1) (2) except food supplements in chewable form
E 334–337 and E 354 Tartaric acid – tartrates 130 000 (1) (2) only food supplements in chewable form
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates quantum satis
E 392 Extracts of rosemary 400 (46)
E 405 Propane-1, 2-diol alginate 1 000
E 416 Karaya gum quantum satis
—————
E 432-436 Polysorbates quantum satis
E 345(i) Trimagnesium dicitrate 100 000 (97)
E 459 Beta-cyclodextrin quantum satis only food supplements in tablet and coated tablet form
E 468 Cross-linked sodium carboxy methyl cellulose 30 000 except food supplements in chewable form
E 473-474 Sucrose esters of fatty acids — sucroglycerides quantum satis (1)
E 475 Polyglycerol esters of fatty acids quantum satis
E 491-495 Sorbitan esters quantum satis (1)
E 551-559 Silicon dioxide — silicates quantum satis Period of application: until 31 January 2014
E 551-553 Silicon dioxide — silicates quantum satis Period of application: from 1 February 2014
E 900 Dimethyl polysiloxane 10 (91) only food supplements in effervescent tablet form
E 901 Beeswax, white and yellow quantum satis
E 902 Candelilla wax quantum satis
E 903 Carnauba wax 200
E 904 Shellac quantum satis
E 950 Acesulfame K 500
E 950 Acesulfame K 2 000 only food supplements in chewable form
E 951 Aspartame 2 000
E 951 Aspartame 5 500 only food supplements in chewable form
E 952 Cyclamic acid and its Na and Ca salts 500 (51)
E 952 Cyclamic acid and its Na and Ca salts 1 250 (51) only food supplements in chewable form
E 954 Saccharin and its Na, K and Ca salts 500 (52)
E 954 Saccharin and its Na, K and Ca salts 1 200 (52) only food supplements in chewable form
E 955 Sucralose 800
E 955 Sucralose 2 400 only food supplements in chewable form
E 957 Thaumatin 400 only food supplements in chewable form
E 959 Neohesperidine DC 100
E 959 Neohesperidine DC 400 only food supplements in chewable form
E 960a – 960d Steviol glycosides 670 (1) (60)
E 960a – 960d Steviol glycosides 1800 (1) (60) only food supplements in chewable form
E 961 Neotame 60
E 961 Neotame 185 only food supplements in chewable form
E 961 Neotame 2 only as flavour enhancer, except food supplements in chewable form
E 961 Neotame 2 only vitamins and/or mineral based food supplements in chewable form, as a flavour enhancer
E 962 Salt of aspartame-acesulfame 500 (11)a (49) (50)
E 962 Salt of aspartame-acesulfame 2 000 (11)a (49) (50) only food supplements in chewable form
E 969 Advantame 20
E 969 Advantame 55 only food supplements in chewable form
E 999 Quillaia extract 3350 (45)
E 1201 Polyvinylpyrrolidone quantum satis only food supplements in tablet and coated tablet form
E 1202 Polyvinylpolypyrrolidone quantum satis only food supplements in tablet and coated tablet form
E 1203 Polyvinyl alcohol (PVA) 18 000 only food supplements in capsule and tablet form
E 1204 Pullulan quantum satis only food supplements in capsule and tablet form
E 1205 Basic methacrylate copolymer 100 000 except food supplements in chewable form
E 1206 Neutral methacrylate copolymer 200 000 except food supplements in chewable form
E 1207 Anionic methacrylate copolymer 100 000 except food supplements in chewable form
E 1208 Polyvinylpyrrolidone-vinyl acetate copolymer 100 000 except food supplements in chewable form
E 1209 Polyvinyl alcohol-polyethylene glycol-graft-co-polymer 100 000 except food supplements in chewable form
E 1210 Carbomer 200 000
E 1505 Triethyl citrate 3 500 only food supplements in capsule and tablet form
E 1521 Polyethylene glycol 10 000 only food supplements in capsule and tablet form
(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
(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)
(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
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
(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
(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
(91): Maximum level applies to the dissolved food supplement ready for consumption when diluted with 200 ml of water
(97): In conformity with Directive 2002/46/EC
(45): Expressed as saponins
17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children
Group I Additives
Group II Colours at quantum satis quantum satis
Group II Colours at quantum satis quantum satis Period of application: until 31 July 2014
Group II Colours at quantum satis quantum satis (69) Period of application: from 1 August 2014 only food supplements in syrup form
Group III Colours with combined maximum limit 100
Group IV Polyols quantum satis
E 104 Quinoline Yellow 10 (61) Period of application: from 1 January 2014 to 31 July 2014
E 104 Quinoline Yellow 10 (61)(69) Period of application: from 1 August 2014
E 110 Sunset Yellow FCF/Orange Yellow S 10 (61) Period of application: from 1 January 2014 to 31 July 2014
E 110 Sunset Yellow FCF/Orange Yellow S 10 (61)(69) Period of application: from 1 August 2014
E 124 Ponceau 4R, Cochineal Red A 10 (61) Period of application: from 1 January 2014 to 31 July 2014
E 124 Ponceau 4R, Cochineal Red A 10 (61)(69) Period of application: from 1 August 2014
E 160d Lycopene 30
E 200-213 Sorbic acid — sorbates; Benzoic acid — benzoates 2 000 (1) (2) except food supplements in syrup form
E 310-321 Propyl gallate, TBHQ, BHA and BHT 400 (1)
E 334–337 and E 354 Tartaric acid – tartrates 6 000 (1) (2)
E 338-452 Phosphoric acid — phosphates — di-, tri- and polyphosphates quantum satis
E 392 Extracts of rosemary 400 (46)
E 405 Propane-1, 2-diol alginate 1 000
E 416 Karaya gum quantum satis
—————
E 432-436 Polysorbates quantum satis
E 473-474 Sucrose esters of fatty acids — sucroglycerides quantum satis (1)
E 475 Polyglycerol esters of fatty acids quantum satis
E 491-495 Sorbitan esters quantum satis (1)
E 551-559 Silicon dioxide — silicates quantum satis Period of application: until 31 January 2014
E 551-553 Silicon dioxide — silicates quantum satis Period of application: from 1 February 2014
E 950 Acesulfame K 350
E 950 Acesulfame K 2 000 only food supplements in syrup form
E 951 Aspartame 600
E 951 Aspartame 5 500 only food supplements in syrup form
E 952 Cyclamic acid and its Na and Ca salts 400 (51)
E 952 Cyclamic acid and its Na and Ca salts 1 250 (51) only food supplements in syrup form
E 954 Saccharin and its Na, K and Ca salts 80 (52)
E 954 Saccharin and its Na, K and Ca salts 1 200 (52) only food supplements in syrup form
E 955 Sucralose 240
E 955 Sucralose 2 400 only food supplements in syrup form
E 957 Thaumatin 400 only food supplements in syrup form
E 959 Neohesperidine DC 50
E 959 Neohesperidine DC 400 only food supplements in syrup form
E 960a – 960d Steviol glycosides 200 (1) (60)
E 960a – 960d Steviol glycosides 1800 (1) (60) only food supplements in syrup form
E 961 Neotame 20
E 961 Neotame 185 only food supplements in syrup form
E 961 Neotame 2 only as flavour enhancer, except food supplements in syrup form
E 961 Neotame 2 only vitamins and/or mineral based food supplements in syrup form, as a flavour enhancer
E 962 Salt of aspartame-acesulfame 350 (11)a (49) (50)
E 962 Salt of aspartame-acesulfame 2 000 (11)a (49) (50) only food supplements in syrup form
E 969 Advantame 6
E 969 Advantame 55 only food supplements in syrup form
E 999 Quillaia extract 3350 (45)
E 1210 Carbomer 30 000
(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
(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)
(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
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
(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
(45): Expressed as saponins
—————
18 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
Group I Additives
18.2 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
(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
(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)
(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
(52): Maximum usable levels are expressed in free imide
(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
18.3 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
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
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P2O5
(1) OJ L 347, 20.12.2013, p. 67. (2) OJ L 149, 7.6.2019, p. 1. (3) Category of products established for the sole purpose of regulating the use of additives in the concerned food. (4) OJ L 25, 2.2.2016, p. 1, ELI: http://data.europa.eu/eli/reg_del/2016/127/oj. (5) OJ L 25, 2.2.2016, p. 30, ELI: http://data.europa.eu/eli/reg_del/2016/128/oj. (6) OJ L 339, 6.12.2006, p. 16, ELI: http://data.europa.eu/eli/dir/2006/125/oj.

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