S.I. No. 128/1997 - European Communities Detailed Provisions on the Control of Additives, Other Than Colours and Sweeteners For Use in Foodstuffs) Regulations, 1997

S.I. No. 128 of 1997.

EUROPEAN COMMUNITIES DETAILED PROVISIONS ON THE CONTROL OF ADDITIVES, OTHER THAN COLOURS AND SWEETENERS FOR USE IN FOODSTUFFS) REGULATIONS, 1997

The Minister for Health in exercise of the powers conferred on him by Section 3 of the European Communities Act, 1972 (No. 27 of 1972) hereby makes the following Regulations for the purpose of giving effect to European Parliament and Council Directive 95/2/EC^1 on food additives, other than colours and sweeteners, for use in foodstuffs:

^1O.J No. L61, 18.3.1995, pp. 140

1.

2.

3.

• (2) In these Regulations words and phrases shall have the same meaning as in the European Communities (General Provisions on the Control of Additives and in Particular, Colours and Sweeteners, for use in Foodstuffs) Regulations, 1995 (S.I. 344 of 1995).

4.

• (2) For the purpose of these Regulations

( a ) 'preservatives' are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms;

( b ) 'antioxidants' are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes,

( c ) 'carriers', including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;

( d ) 'acids' are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;

( e ) 'acidity regulators' are substances which alter or control the acidity or alkalinity of a foodstuff,

( f ) 'anti-caking agents' are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;

( g ) 'anti-foaming agents' are substances which pre-vent or reduce foaming;

( h ) 'hulking agents' are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;

( i ) 'emulsifiers' are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;

( j ) 'emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;

( k ) 'firming agents' are substances which make tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;

( l ) 'flavour enhancers' are substances which enhance the existing taste and/or odour of a foodstuff;

( m ) 'foaming agents' are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;

( n ) gelling agents' are substances which give a foodstuff texture through formation of a gel,

( o ) 'glazing agents' (including lubricants) are substances which, when applied to the external surface offoodstuff, impart a shiny appearance or provide a protective coating;

( p ) 'humectants' are substances which pre-vent foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;

( q ) 'modified starches' are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached:

( r ) 'packaging gases' are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;

( s ) 'propellants' are gases other than air which expel a foodstuff from a container;

( t ) 'raising agents' are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;

( u ) 'sequestrants' are substances which form chemical complexes with metallic ions;

( v ) 'stabilisers' are substances which make it possible to maintain the physio-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilise, retain or intensify an existing colour of a foodstuff; and

( w ) 'thickeners' are substances which increase the viscosity of a foodstuff.

• (3) These Regulations do not apply to flour treatment agents, colours or sweeteners for use in foodstuffs for human consumption where

— flour treatment agents, other than emulsifiers, are substances which are added to flour or dough to improve its baking quality, and

— colours and sweeteners are as defined in and regulated by the European Communities (General Provisions on the Control of Additives, and in particular Colours and Sweeteners for use in Foodstuffs) Regulations, 1995 ( S.I. No. 344 of 1995 ).

• (4) For the purposes of these Regulations the following are not considered as food additives:

( a ) substances used for treatment of drinking water as provided for in Directive 80/778/EEC ^2

^2O.J No. L 229. 30.8.1980. p. 11

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

( c ) chewing gum bases;

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

( e ) ammonium chloride;

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

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

( h ) caseinates and casein; and

( i ) inulin.

5.

• (2) Subject to sub-articles (3) and (4), food additives listed in Part A of the Schedule are permitted in foodstuffs, for the purposes mentioned in Article 4(2), following the 'quantum satis' principle.

• (3) Sub-article (2) does not apply in the case of foodstuffs listed in Part B of the Schedule.

• (4) Except where specifically provided for, sub-article (2) does not apply to:

( a ) - unprocessed foodstuffs,

• honey as defined in Directive 74/409/EEC ^3,

^3O.J No. L 221. 12.8.1974. p. 11

• non-emulsified oils and fats of animal or vegetable origin,

• butter,

• pasteurised and sterilised (including UHT sterilisation) milk and cream (including skimmed, plain and semi--skimmed),

• unflavoured, live fermented milk products,

• natural mineral water as defined in Directive 80/777/EEC ^4 and spring water,

^4O.J No. L 229. 30.8. 1980. p. 1

• coffee (excluding flavoured instant coffee ) and coffee extracts,

• unflavoured leaf tea,

• sugars as defined in Directive 73/437/EEC ^5

^5O.J No. L 356. 27.12.1973. p. 1

• dry pasta

• natural unflavoured buttermilk (excluding sterilised buttermilk);

( b ) food for infants and young children as referred to in the Health (Foods for Particular Nutritional Uses) Regulations, 1991 ( S.I. No. 331 of 1991 ) including foods for infants and young children not in good health; these foodstuffs are subject to the provisions of Part F of the Schedule; and

( c ) the foodstuffs listed in Part B of the Schedule which may contain only those food additives referred to in that Part and those food additives referred to in Parts C and D under the conditions specified therein.

• (5) Food additives listed in Parts C and D of the Schedule may only used in the foodstuff's referred to in those Parts and under the conditions specified therein.

• (6) Only those food additives listed in Part E of the Schedule may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein.

• (7) The provisions of these Regulations shall also apply to the corresponding foodstuffs intended for particular nutritional uses in accordance with the Health (Foods for Particular Nutritional Uses) Regulations, 1991 ( S.I. No. 331 of 1991 ).

• (8) Maximum levels indicated in the Parts to the Schedule refer to foodstuff's as marketed, unless otherwise stated.

6.

• (2) For the purposes of these Regulations, "authorised officer" means:

( a ) an officer of the Minister for Health who is authorised in writing by the Minister for Health to be an authorised officer for the purposes of these Regulations; or

( b ) an officer of a health board who is authorised in writing by the Chief Executive Officer of the health board to be an authorised officer for the purposes of these Regulations

7.

8.

• (2) With the consent in writing of the owner or person responsible for such foodstuff or food additive, an authorised officer may destroy or otherwise dispose of it so as to pre-vent its use for human consumption.

• (3) An authorised officer who has seized any foodstuff or food additive in pursuance of the provisions of this article may, on giving notice in writing to the owner or person responsible for such foodstuff or food additive apply to a Judge of the District Court for an Order directing that such food or food additive be destroyed or otherwise disposed of as being a foodstuff or food additive which is unfit for human consumption.

• (4) A Judge of the District Court to whom the application is made for an order under sub-article (3) of this article shall, if satisfied that such foodstuff or food additive does not comply with these Regulations, order that it be destroyed or otherwise disposed of after such period, not exceeding fourteen days, as may be specified in such order, as being a foodstuff or food additive which is unfit for human consumption and an officer shall destroy or dispose of it accordingly.

9.

10.

11.

• (2) A person guilty of an offence under these Regulations shall be liable on summary conviction to a Fine not exceeding £1.000 or at the discretion of the Court, to imprisonment for a term not exceeding 6 months or to both.

• (3) Where an offence under these Regulations is committed by a body corporate and is proved to have been so committed with the consent or connivance of or to be attributable to any neglect on the part of a director, manager, secretary or other officer of the body corporate, the director, manager, secretary or other officer or any person purporting to act in such capacity shall, as well as the body corporate, be guilty of an offence and shall be liable to be proceeded against and punished accordingly.

• (4) Notwithstanding section 10(4) of the Petty Sessions (Ireland) Act, 1851, proceedings for an offence under these Regulations may be instituted within 12 months from the date of the offence.

12.

13.

Health (Antioxidant in Food) Regulations, 1973 ( S.I. No. 148 of 1973 ),

Health (Antioxidant in Food) (Amendment) Regulations, 1983 ( S.I. No. 61 of 1983 );

Health (Antioxidant in Food) (Amendment) Regulations, 1992 ( S.I. No. 69 of 1992 ),

Health (Emulsifiers, Stabilisers, Thickening and Gelling Agents in Food) Regulations, 1994 ( S.I. No. 78 of 1994 );

Health (Preservatives in Food) Regulations, 1981 (S.I. No. 337 of 1981),

Health (Preservatives in Food) (Amendment) Regulations, 1989 ( S.I. No. 263 of 1989 );

Health (Preservatives in Food) (Amendment) Regulations, 1992 ( S.I. No. 66 of 1992 );

Health (Solvents in Food) Regulation, 1972 ( S.I. No. 340 of 1972 ); and

Health (Solvents in Food) (Amendment) Regulations. 1992 ( S.I. No. 70 of 1992 ).

• (2) References in another instrument to any of the Regulations revoked under sub-article (1) shall be construed as references to these Regulations, as appropriate.

SCHEDULE

PART A FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 12 (3)

Notes

• The substances E 290, E 93 8, E 939, E 94I, E 942 and E 948 may also be used in the foodstuffs referred to in Article 12 (3).

The substances E410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.

E No	Name
E 170	Calcium Carbonates (i) Calcium carbonate (ii) Calcium hydrogen carbonate
E 260	Acetic acid
E 261	Potassium acetate
E 262	Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate)
E 263	Calcium acetate
E 270	Lactic acid
E 290	Carbon dioxide*
E 296	Malic acid
E 300	Ascorbic acid
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearate
E 306	Tocopherol-rich extract
E 307	Alpha-tocopherol
E 308	Gamma-tocopherol
E 309	Delta-tocopherol
E 322	Lecithins
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate
E 332	Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate
E 333	Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate
E 334	Tartaric acid (L(+)—)
E 335	Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate
E 336	Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrate
E 337	Sodium potassium tartrate
E 350	Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate
E 351	Potassium malate
E 352	Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate
E 354	Calcium tartrate
E 380	Triammonium citrate
E 400	Alginic acid
E 401	Sodium alginate
E 402	Potassium alginate
E 403	Ammonium alginate
E 404	Calcium alginate
E 406	Agar
E 407	Carrageenan
E 410	Locust bean gum#
E 412	Guar gum#
E 413	Tragacanth
E 414	Acacia gum (gum arable)
E 415	Xanthan gum#
E 417	Tara gum#
E 418	Gellan gum
E 422	Glycerol
E 440	Pectins (i) pectin (ii) amidated pectin
E 460	Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose
E 461	Methyl cellulose
E 463	Hydroxypropyl cellulose
E 464	Hydroxypropyl methyl cellulose
E 465	Ethyl methyl cellulose
E 466	Carboxy methyl cellulose Sodium carboxy methyl cellulose
E 470a	Sodium, potassium and calcium salts of fatty acids
E 470b	Magnesium salts of fatty acids
E 471	Mono- and di-glycerides of fatty acids
E 472a	Acetic acid esters of mono- and di-glycerides of fatty acids
E 472b	Lactic acid esters of mono- and di-glycerides of fatty acids
E 472c	Citric acid esters of mono- and di-glycerides of fatty acids
E 472d	Tartaric acid esters of mono- and di-glycerides of fatty acids
E 472e	Mono- and diacetyl tartaric acid esters of mono- and di-glycerides of fatty acids
E 472f	Mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acids
E 500	Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonate
E 501	Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate
E 503	Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate
E 504	Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507	Hydrochloric acid
E 508	Potassium chloride
E 509	Calcium chloride
E 511	Magnesium chloride
E 513	Sulphuric acid
E 514	Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate
E 515	Potassium sulphates (i) Potassium sulphate (ii) Potassium hydrogen sulphate
E 516	Calcium sulphate
E 524	Sodium hydroxide
E 525	Potassium hydroxide
E 526	Calcium hydroxide
E 527	Ammonium hydroxide
E 528	Magnesium hydroxide
E 529	Calcium oxide
E 530	Magnesium oxide
E 570	Fatty acids
E 574	Gluconic acid
E 575	Glucono-delta-lactone
E 576	Sodium gluconate
E 577	Potassium gluconate
E 578	Calcium gluconate
E 640	Glycine and its sodium salt
E 938	Argon*
E 939	Helium*
E 941	Nitrogen*
E 942	Nitrous oxide*
E 948	Oxygen*
E 1200	Polydextrose
E 1404	Oxidised starch
E 1410	Monostarch phosphate
E 1412	Distarch phosphate
E 1413	Phosphated distarch phosphate
E 1414	Acetylated distarch phosphate
E 1420	Acetylated starch
E 1422	Acetylated distarch adipate
E 1440	Hydroxy propyl starch
E 1442	Hydroxy propyl distarch phosphate
E 1450	Starch sodium octenyl succinate

PART B FOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF PART A MAY BE USED

Foodstuff	Additive	Maximum Level
Cocoa and chocolate products as defined in Directive 73/241/EEC^1	E 330 Citric Acid E 322 Lecithins E 334 Tartaric acid	0.5% quantum satis 0.5%
	E422 Glycerol	quantum satis
	E 471 Mono-and di-glycerides of fatty acids	quantum satis
	E 170 Calcium carbonates	)
	E 500 Sodium carbonates	)
	E 501 Potassium carbonates	)
	E 503 Ammonium carbonates	)
	E 504 Magnesium carbonates	) 7% on dry matter without
	E 524 Sodium hydroxide	) fat expressed as
	E 525 Potassium hydroxide	) potassium carbonates
	E 526 Calcium hydroxide	)
	E 527 Ammonium hydroxide	)
	E 528 Magnesium hydroxide	)
	E 530 Magnesium oxide	)
	E414 Acacia gum	) as glazing agents only
	E440 Pectins	) quantum satis
Fruit juices and nectars as defined in Directive 93/77/EEC^2	E300 Ascorbic acid	quantum satis
Pineapple juice as defined in Directive 93/77/EEC	E296 Malic acid	3 g/l
Nectars as defined in Directive 93/77/EEC Grape juice as defined in Directive 93/77/EEC Fruit juices as defined in Directive 93/77/EEC	E 330 Citric acid E270 lactic acid	5 g/l 5g/l
	E 170 Calcium carbonates E 336 Potassium tartrates	quantum satis quantum satis
	E 330 Citric acid	3g/l
Extra jam and extra jelly, as defined in Directive 79/693/EEC^3	E440 Pectins	quantum satis
	E 270 Lactic acid	quantum satis
	E 296 Malic acid
	E 300 Ascorbic acid
	E 327 Calcium lactate
	E 330 Citric acid
	E 331 Sodium citrates
	E 333 Calcium citrates
	E 334 Tartaric acid
	E 335 Sodium tartrates
	E 350 Sodium malates
	E 471 Mono- and di-glycerides of fatty acids	quantum satis

^1O.J No. 228. 16.8.1973. p.23

Coca and chocolate products energy-reduced or with no added sugars are not covered by Schedule II

^2O.J. No L 244. 30.9.1993, p.23

^3O.J. No. L205. 13. 8. 1979. p. 5

Foodstuff	Additive	Maximum Level
Jams, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products	E 440 Pectins	quantum satis
	E 270 Lactic acid	quantum satis
	E 296 Malic acid
	E 300 Ascorbic acid
	E 327 Calcium lactate
	E 330 Citric acid
	E 331 Sodium citrates
	E 333 Calcium citrates
	E 334 Tartaric acid
	E 335 Sodium tartrates
	E 350 Sodium malates
	E 400 Alginic acid	10g/kg
	E 401 Sodium alginate E 402 Potassium alginate	(individually or in combination)
	E 403 Ammonium alginate
	E 404 Calcium alginate
	E 406 Agar
	E 407 Carrageenan
	E 410 Locust bean gum
	E 412 Guar gum
	E 415 Xanthan gum
	E 418 Gellan Gum
	E 509 Calcium chloride	quantum satis
	E 524 Sodium hydroxide
Partially dehydrated and dehydrated milk as detined in Directive 76/118/EEC'	E 300 Ascorbic acid E 301 Sodium ascorbate E 304 Fatty acid esters of ascorbic acid	quantum satis
	E 322 Lecithins
	E 331 Sodium citrates
	E 332 Potassium citrates
	E 407 Carrageenan
	E 500 (ii) Sodium bicarbonate
	E 501 (ii) Potassium bicarbonate
	E 509 Calcium chloride
Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream	E 270 Lactic acid E 322 Lecithins E 325 Sodium lactate	quantum satis
	E 326 Potassium lactate
	E 327 Calcium lactate
	E 330 Citric acid
	E 331 Sodium citrates
	E 332 Potassium citrates	quantum satis
	E 333 Calcium citrates
	E 400 Alginic acid
	E 401 Sodium alginate
	E 402 Potassium alginate
	E 403 Ammonium alginate

^1 O.J. No L 24. 30.1.1976, p. 49

Foodstuff	Additive	Maximum Level
	E 404 Calcium alginate
	E 406 Agar
	E 407 Carrageenan
	E 410 Locust bean gum
	E 415 Xanthan gum
	E 440 Pectins
	E 460 Celluloses
	E 461 Methyl cellulose
	E 463 Hydroxypropyl cellulose
	E 464 Hydroxypropyl methyl cellulose
	E 465 Ethyl methyl cellulose
	E 466 Carboxy methyl cellulose Sodium carboxy methyl cellulose
	E 471 Mono- and di-glycerides of fatty acids
	E 508 Potassium chloride
	E 509 Calcium chloride
	E 1404 Oxidised starch
	E 1410 Monostarch phosphate
	E 1412 Distarch phosphate
	E 1413 Phosphated distarch phosphate
	E 1414 Acetylated distarch phosphate
	E 1420 Acetylated starch
	E 1422 Acetylated distarch adipate
	E 1440 Hydroxy propyl starch
	E 1442 Hydroxy propyl distarch phosphate
	E 1450 Starch sodium octenyl succinate
Frozen and deep-frozen unprocessed fruit and vegetables	E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate	quantum satis
	E 330 Citric acid
Fruit compote	E 331 Sodium citrates	quantum satis
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen	E 332 Potassium citrates E 333 Calcium citrates
Quick-cook rice	E 471 Mono- and di-glycerides of fatty acids	quantum satis
	E 472a Acetic acid esters of mono- and di-glycerides of fatty acids
Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)	E 304 Fatty acid esters of ascorbic acid E 306 Tocopherol-rich extract E 307 Alphatocopherol E 308 Gamma-tocopherol E309 Deltatocopherol	quantum satis
	E 322 Lecithins	30g/l
	E 471 Mono and diglycerides of fatty acids	10 a/l
	E 330 Citric acid	quantum satis
	E331 Sodium citrates
	E 332 Potassium citrates
	E 333 Calcium citrates
Refined olive oil, including olive pomace oil	E 307 Alpha-tocopherol	200 mg/l
Ripened cheese	E 170 Calcium carbonates	quantum satis
	E 504 Magnesium carbonates
	E 509 Calcium chloride
	E 575 Glucono-delta-lactone
Mozzarella and whey cheese	E 270 Lactic acid	quantum satis
	E 330 Citric acid
	E 575 Glucono-delta-lactone
Canned and bottled Fruit and vegetables	E 260 Acetic acid	quantum satis
	E 261 Potassium acetate
	E 262 Sodium acetates
	E 263 Calcium acetate
	E 270 Lactic acid
	E 300 Ascorbic acid
	E 301 Sodium ascorbate
	E 302 Calcium ascorbate
	E 325 Sodium lactate
	E 326 Potassium lactate
	E 327 Calcium lactate
	E 330 Citric acid
	E 331 Sodium citrates
	E 332 Potassium citrates
	E 333 Calcium citrates
	E 334 Tartaric acid
	E 335 Sodium tartrates
	E 336 Potassium tartrates
	E 337 Sodium potassium tartrate
	E 509 Calcium chloride
	E 575 Glucono-delta-lactone
Gehakt	E 330 Citric acid	quantum satis
	E 331 Sodium citrates
	E 332 Potassium citrates
	E 333 Calcium citrates
Pre-packed preparations of fresh minced meat	E 300 Ascorbic acid E 301 Sodium ascorbate	quantum satis
	E 302 Calcium ascorbate
	E 330 Citric acid
	E 331 Sodium citrates
	E 332 Potassium citrates
	E 333 Calcium citrates
Bread prepared solely with the following ingredients: wheatflour. Water, yeast or leaven, salt	E 260 Acetic acid E 261 Potassium acetate E 262 Sodium acetates	quantum satis
	E 263 Calcium acetate
	E 270 Lactic acid
	E 300 Ascorbic acid
	E 301 Sodium ascorbate
	E 302 Calcium ascorbate
	E 304 Fatty acid esters of ascorbic acid
	E 322 Lecithins
	E 325 Sodium lactate
	E 326 Potassium lactate
	E 327 Calcium lactate
	E 471 Mono- and di-glycerides of fatty acids
	E 472a Acetic acid esters of mono- and di-glycendes of tatty acids
	E 472d Tartaric acid esters of mono- and di-glycendes of tatty acids
	E 472e Mono- and di-acetyl tartaric acid esters of mono and di-glycerides of fatty acids
	E 472f Mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acids
Pain courant franais	E 260 Acetic acid	quantum satis
	E 261 Potassium acetate
	E 262 Sodium acetates
	E 263 Calcium acetate
	E 270 Lactic acid
	E 300 Ascorbic acid
	E 301 Sodium ascorbate
	E 302 Calcium ascorbate
	E 304 Fatty acid esters of ascorbic acid
	E 322 Lecithins
	E 325 Sodium lactate
	E 326 Potassium lactate
	E 327 Calcium lactate
	E 471 Mono- and di-glycerides of fatty acids
Fresh pasta	E 270 Lactic acid	quantum satis
	E 300 Ascorbic acid
	E 301 Sodium ascorbate
	E 322 Lecithins
	E 330 Citric acid
	E 334 Tartaric acid
	E 471 Mono- and di-glycerides of fatty acids
	E 575 Glucono-delta-lactone
Wines and sparkling wines and partially fermented grape must	Additives authorised:
	in accordance with Regulations (EEC) No 822/87^1, (EEC) No 4252/88^2, (EEC) No 2332/92^3 and (EEC) No 1873/84^4 and their implementing regulations,
	in accordance with Regulation (EEC) No 1873/84 authorising the oiler or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79	pro memoria
Beer	E 270 Lactic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 330 Citric acid E 414 Acacia gum
Foie gras, foie gras enter, blocs de foie gras	E 300 Ascorbic acid E 301 Sodium ascorbate	quantum satis

^1 O.J. No L 84. 27.3.1987. p. 1

^2 O.J. No L373. 31.12.1988. p.59

^3 O.J. No L231.13.8.1992. p.1

^4 O.J. No L 176, 3.7.1984. p.6

PART C CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

SECTION I

Sorbates, benzoates and p-hydroxybenzoates

E No	Name	Abbreviation
E 200	Sorbic acid	] Sa
E 202	Potassium sorbate	]
E 203	Calcium sorbate	]
E 210	Benzoic acid	]
E 211	Sodium benzoate	] Ba (^1)
E 212	Potassium benzoate	]
E 213	Calcium benzoate	]
E 214	Ethyl p-hydroxybenzoate	]
E 215	Sodium ethyl p-hydroxybenzoate	]
E 216	Propyl p-hydroxybenzoate	] PHB
E 217	Sodium propyl p-hydroxybenzoate	]
E 218	Methyl p-hydroxybenzoate	]
E 219	Sodium methyl p-hydroxybenzoate	]
(^1) Benzoic acid may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.	(^1) Benzoic acid may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.	(^1) Benzoic acid may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.

Note

-	Sa+Ba:	Sa and Ba used singly or in combination
-	Sa+PHB:	Sa and PHB used singly or in combination
-	Sa+Ba+PHB:	Sa, Ba and PHB used singly or in combination.

FOODSTUFF	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)
	Sa	Ba	PHB	Sa+ Ba	Sa + PHB	Sa+Ba+ PHB
Wine-based flavoured drinks including products covered by Regulation (EEC) No 1601/91	200
Non-alcoholic flavoured drinks(^1)	300	150		250 Sa + 150 Ba
Liquid tea concentrates and liquid fruit and herbal infusion concentrates				600
Grape juice, unfermented, for sacramental use				2000
Wines as referred to in Regulation (EEC) No 822/87(^2), alcohol-free wine: fruit wine (including alcohol-free): Made wine: cider and perry (including alcohol-free)	200
Sd Saft or Sidet Saft	500	200
Alcohol-free beer in keg		200
Mead	200
Spirits with less than 15% alcohol by volume	200	200		400
Fillings of ravioli and similar products	1000
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads Mermeladas		500		1000
Candied, crystallised and glace fruit and vegetables				1000
Dried truit	1000
Frugtgred and Rote Grtze	1000	500
Fruit and vegetable preparations including fruit-based sauces, excluding puree, mousse, compote, salads and similar products, canned or bottled	1000
Vegetables in vinegar, brine or oil excluding olives)				2000
Potato dough and pre-fried potato slices	2000
Gnocchi	1000
Polenta	200
Olives and olive-based preparations	1000

(^1) This entry docs not include dairy-based drinks.

(^2) O.J. No L 84. 27. 3.1987, p. 1.

FOODSTUFF	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)	Maximum level (mg/kg or mg/l as appropriate)
	Sa	Ba	PHB	Sa+Ba	Sa + PHB	Sa + Ba + PHB
Surface treatment of dried meat products						quantum satis
Jelly coatings of meat products (cooked, cured or dried), pat					1000
Semi-preserved fish products including fish roe products				2000
Salted, dried tish				200
Shrimps, cooked				2000
Crangon crangon and Crangon vulgaris, cooked				6000
Cheese, pre-packed, sliced	1000
Unripened cheese	1000
Processed cheese	2000
Layered cheese and cheese with added foodstuffs	1000
Non-heat-treated dairy-based desserts				300
Curdled milk	1000
Liquid egg (white, yolk or whole egg)				5000
Dehydrated, concentrated, frozen and deep-frozen egg products	1000
Pre-packed sliced bread and rye-bread	2000
Partially baked, pre-packed bakery wares intended for retail sale	2000
Fine bakery wares with a water activity of more than 0.65	2000
Cereal- or potato-based snacks and coated nuts					1000 (max. 300 PHB)
Batters	2000
Confectionery (excluding chocolate)						1500 (max. 300 PHB)
Chewing gum				1500
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	1000
Fat emulsions (excluding butter) with a tat content of 60% or more	1000
Fat emulsions with a fat content less than 60%	2000
Emulsified sauces with a tat content of 60% or more	1000
Emulsified sauces with a fat content less than 60%	2000
Non-emulsified sauces				1000
Prepared salads				1500
Mustard				1000
Seasonings and condiments				1000
Liquid soups and broths (excluding canned)				500
Aspic	1000	500
Liquid dietary food supplements						2000
Dietetic foods intended for special medical purposes excluding foods for infants and young children as referred to in Directive 89/398/EEC(^1) - dietetic formulae for weight control intended to replace total daily food intake or an individual meal				1500

^(^1) O.J. No. L 186,30.6. 1989, p. 27

SECTION 2

Sulphur dioxide and sulphites

E NO	NAME
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite

Note

FOODSTUFF	FOODSTUFF	Maximum level (mg/kg or mg/l as appropriate) Expressed as SO2
Burger meat with a minimum vegetable and/or cereal content of 4%	Burger meat with a minimum vegetable and/or cereal content of 4%	450
Breakfast sausages	Breakfast sausages	450
Longaniza fresca and Butifarra fresca	Longaniza fresca and Butifarra fresca	450
Dried salted Fish of the 'Gadidae' species	Dried salted Fish of the 'Gadidae' species	200
Crustaceans and cephalopods - fresh, frozen and deep-frozen crustaceans, penaeidae solenceridae, aristeidae family: - up to 80 units - between 80 and 120 units - over 120 units - cooked	Crustaceans and cephalopods - fresh, frozen and deep-frozen crustaceans, penaeidae solenceridae, aristeidae family: - up to 80 units - between 80 and 120 units - over 120 units - cooked	150(^1) 150(^1) 200(^1) 300(^1) 50(^1)
Dry biscuit	Dry biscuit	50
Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)	Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)	50
Sago	Sago	30
Pearl barley	Pearl barley	30
Dehydrated granulated potatoes	Dehydrated granulated potatoes	400
Cereal- and potato-based snacks	Cereal- and potato-based snacks	50
Peeled potatoes	Peeled potatoes	50
Processed potatoes (including frozen and deep-frozen potatoes)	Processed potatoes (including frozen and deep-frozen potatoes)	100
Potato dough	Potato dough	100
White vegetables, dried	White vegetables, dried	400
White vegetables, processed (including frozen and deep-frozen white vegetables)	White vegetables, processed (including frozen and deep-frozen white vegetables)	50
Dried ginger	Dried ginger	150
Dried tomatoes	Dried tomatoes	200
Horseradish pulp	Horseradish pulp	800
Onion, garlic and shallot pulp	Onion, garlic and shallot pulp	300
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine)	Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine)	100
Golden peppers in brine	Golden peppers in brine	500
Processed mushrooms (including frozen mushrooms)	Processed mushrooms (including frozen mushrooms)	50
Dried mushrooms	Dried mushrooms	100
Dried fruits - apricots, peaches, grapes, prunes and figs - bananas - apples and pears - other (including nuts in shell)	Dried fruits - apricots, peaches, grapes, prunes and figs - bananas - apples and pears - other (including nuts in shell)	2000 1000 600 500
Dried coconut	Dried coconut	50
Candied, crystallised or glace fruit, vegetables, angelica and citrus peel	Candied, crystallised or glace fruit, vegetables, angelica and citrus peel	100
Jam, jelly and marmalade as defined in Directive 79/693/EEC (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products	Jam, jelly and marmalade as defined in Directive 79/693/EEC (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products	50
Jams, jellies and marmelades made with sulphited fruit	Jams, jellies and marmelades made with sulphited fruit	100
Fruit-based pie fillings	Fruit-based pie fillings	100
Citrus-juice-based seasonings	Citrus-juice-based seasonings	200
Concentrated grape juice for home wine-making	Concentrated grape juice for home wine-making	2000
Mostarda di frutta	Mostarda di frutta	100
Jellying fruit extract, liquid pectin for sale to the final consumer	Jellying fruit extract, liquid pectin for sale to the final consumer	800
Bottled whiteheart cherries, rehydrated dried fruit and lychees	Bottled whiteheart cherries, rehydrated dried fruit and lychees	100
Bottled, sliced lemon	Bottled, sliced lemon	250
Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated	Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated	15
Glucose syrup, whether or not dehydrated	Glucose syrup, whether or not dehydrated	20
Treacle and molasses	Treacle and molasses	70
Other sugars	Other sugars	40
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	40
Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments	Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments	50
Lime and lemon juice	Lime and lemon juice	350
Concentrates based on fruit juice and containing not less than 2.5% barley (barley water)	Concentrates based on fruit juice and containing not less than 2.5% barley (barley water)	350
Other concentrates based on fruit juice or comminuted fruit: capile groselha	Other concentrates based on fruit juice or comminuted fruit: capile groselha	250
Non-alcoholic flavoured drinks containing fruit juice	Non-alcoholic flavoured drinks containing fruit juice	20
	(Carry-over from concentrates only)	(Carry-over from concentrates only)
Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup	Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup	50
Grape juice, unfermented, for sacramental use	Grape juice, unfermented, for sacramental use	70
Glucose-syrup-based confectionery	Glucose-syrup-based confectionery	50
	carry-over from the glucose syrup only)	carry-over from the glucose syrup only)
Beer including low-alcohol and alcohol-free beer	Beer including low-alcohol and alcohol-free beer	20
Beer with a second fermentation in the cask	Beer with a second fermentation in the cask	50
Wines	In accordance with Regulations (EEC) No 822/87. (EEC) No 4252/88. (EEC) No. 2332/92 and (EEC) No 1873/84 and their implementing regulations:	In accordance with Regulations (EEC) No 822/87. (EEC) No 4252/88. (EEC) No. 2332/92 and (EEC) No 1873/84 and their implementing regulations:
	(pro memoria) in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79.	(pro memoria) in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79.
Alcohol-free wine	Alcohol-free wine	200
Made wine	Made wine	260
Cider, perry, fruit wine. sparkling fruit wine (including alcohol-free products)	Cider, perry, fruit wine. sparkling fruit wine (including alcohol-free products)	200
Mead	Mead	200
Fermentation vinegar	Fermentation vinegar	170
Mustard, excluding Dijon mustard	Mustard, excluding Dijon mustard	250
Dijon mustard	Dijon mustard	500
Gelatin	Gelatin	50
Vegetable- and cereal-protein-based meat, fish and crustacean analogues	Vegetable- and cereal-protein-based meat, fish and crustacean analogues	200

(^1) In edible parts.

SECTION 3

OTHER PRESERVATIVES

E NO	NAME	NAME	FOODSTUFF	FOODSTUFF	MAXIMUM LEVEL
E 230	Biphenyl. diphenyl	Biphenyl. diphenyl	Surface treatment of citrus fruits	Surface treatment of citrus fruits	70 mg/kg
E 231	Orthophenyl phenol	]	Surface treatment of citrus fruits	Surface treatment of citrus fruits	12 mg/kg individually or in combination expressed as orthophenyl phenol
		]
E 232	Sodium orthophenyl phenol	]
		]
E 233	Thiabendazole	Thiabendazole	Surface treatment of: - citrus fruit - bananas	Surface treatment of: - citrus fruit - bananas	6 mg/kg 3 mg/kg
E 234	Nisin(^1)	Nisin(^1)	Semolina and tapioca puddings and similar products Ripened cheese and processed cheese Clotted cream	Semolina and tapioca puddings and similar products Ripened cheese and processed cheese Clotted cream	3 mg/kg 12.5 mg/kg 10 mg/kg
E 235	Natamycin	Natamycin	Surface treatment of: - hard, semi-hard and semi-soft cheese - dried, cured sausages	] ] ]	1 mg/dm^2 surface (not present at a depth of 5 mm)
E 239	Hexamethylene tetramine	Hexamethylene tetramine	Provolone cheese	Provolone cheese	25 mg/kg residual amount, expressed as formaldehyde
E 242	Dimethyl dicarbonate	Dimethyl dicarbonate	Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate	Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate	250 mg/l ingoing amount, residues not detectable
E 284	Boric acid	Boric acid	Sturgeons' eggs (Caviar)	Sturgeons' eggs (Caviar)	4 g/kg expressed as boric acid
E 285	Sodium tetraborate (borax)	Sodium tetraborate (borax)
(^1) This substance may be present naturally in certain cheeses as a result of fermentation processes.	(^1) This substance may be present naturally in certain cheeses as a result of fermentation processes.	(^1) This substance may be present naturally in certain cheeses as a result of fermentation processes.	(^1) This substance may be present naturally in certain cheeses as a result of fermentation processes.	(^1) This substance may be present naturally in certain cheeses as a result of fermentation processes.	(^1) This substance may be present naturally in certain cheeses as a result of fermentation processes.
---	---	---	---	---
E NO	NAME	FOODSTUFF	INDICATIVE INGOING AMOUNT	REDIDUAL AMOUNT
			mg/kg	mg/kg
E 249	Potassium nitrite (^1)	Non-heat-treated, cured, dried meat products	150 (^2)	50 (^3)
E 250	Sodium nitrite (^1)	Other cured meat products Canned meat products foie gras, foie gras entier, blocs de foie gras	150 (^2)	100 (^3)
		Cured bacon		175(^3)
E 251	Sodium nitrate	Cured meat products Canned meat products	300	250(^4)
E 252	Potassium nitrate	Hard, semi-hard and semi-soft cheese Dairy-based cheese analogue		50(^4)
		Pickled herring and sprat		200(^5)
(^1) When labelled 'for food use', nitrite may only be sold in a mixture with salt or a salt substitute. (^2) Expressed as NaNo2 (^3) Residual amount at point of sale to the final consumer, expressed as NaNo2 (^4) Expressed as NaNo3 (^5)Residual amount, nitrite formed from nitrate included, expressed as NaNo2	(^1) When labelled 'for food use', nitrite may only be sold in a mixture with salt or a salt substitute. (^2) Expressed as NaNo2 (^3) Residual amount at point of sale to the final consumer, expressed as NaNo2 (^4) Expressed as NaNo3 (^5)Residual amount, nitrite formed from nitrate included, expressed as NaNo2	(^1) When labelled 'for food use', nitrite may only be sold in a mixture with salt or a salt substitute. (^2) Expressed as NaNo2 (^3) Residual amount at point of sale to the final consumer, expressed as NaNo2 (^4) Expressed as NaNo3 (^5)Residual amount, nitrite formed from nitrate included, expressed as NaNo2	(^1) When labelled 'for food use', nitrite may only be sold in a mixture with salt or a salt substitute. (^2) Expressed as NaNo2 (^3) Residual amount at point of sale to the final consumer, expressed as NaNo2 (^4) Expressed as NaNo3 (^5)Residual amount, nitrite formed from nitrate included, expressed as NaNo2	(^1) When labelled 'for food use', nitrite may only be sold in a mixture with salt or a salt substitute. (^2) Expressed as NaNo2 (^3) Residual amount at point of sale to the final consumer, expressed as NaNo2 (^4) Expressed as NaNo3 (^5)Residual amount, nitrite formed from nitrate included, expressed as NaNo2
---	---	---	---	---	---
E NO	NAME	NAME	FOODSTUFF	MAXIMUM LEVEL	MAXIMUM LEVEL
E 280	Propionic acid	] ]	Pre-packed sliced bread and rye bread	3000 mg/kg expressed as propionic acid	3000 mg/kg expressed as propionic acid
E 281	Sodium propionate	]
E 282	Calcium propionate	]	Energy reduced bread Partially baked, pre-packed bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 Pre-packed Rolls, buns and pitta	] ] ] ] ] ]	2000 mg/kg expressed as propionic acid
E 283	Potassium propionate (^1)	] ]
			Christmas pudding	1000 mg/kg expressed as propionic acid	1000 mg/kg expressed as propionic acid
			Pre-packed bread
E 1105	Lysozyme	Lysozyme	Ripened cheese	quantum satis	quantum satis
(^1) Propionic acid and its salts may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.	(^1) Propionic acid and its salts may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.	(^1) Propionic acid and its salts may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.	(^1) Propionic acid and its salts may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.	(^1) Propionic acid and its salts may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.	(^1) Propionic acid and its salts may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.

SECTION 4

OTHER ANTIOXIDANTS

Note

The * in the table refers to the proportionality rule: when combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally.

E NO	NAME	NAME	FOODSTUFF	MAXIMUM LEVEL (mg/kg)
E 310	Propyl gallate	] ]	Fats and oils for the professional manufacture of heat-treated foodstuffs	200* (galates and BHA individually or in combination)
E 311	Octyl gallate	] ]
E312	Dodecyl gallate	] ]
E 320	Butylated hydroxyanisole (BHA)	] ]	Frying oil and frying fat, excluding olive pomace oil	100* (BHT)
E 321	Butylated hydroxytoluene (BHT)	] ]	Lard; fish oil; beef, poultry and sheep fat	both expressed on fat
			Cake mixes Cereal-based snack foods Milk powder for vending machines Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Seasonings and condiments Pre-cooked cereals	200 (gallates and BHA, individually or incombination) expressed on fat
			Dehydrated granulated potatoes	25 (gallates and BHA. individually or in combination)
			Chewing gum Dietary supplements	400 (gallates, BHT & BHA, individually or in combination)
E 315	Erythorbic acid	Erythorbic acid	Semi-preserved and preserved meat products	500 expressed as erythorbic acid
E 316	Sodium erythorbate	Sodium erythorbate	Preserved and semi-preserved fish products Frozen and deep-frozen fish with red skin	1500 expressed as erythorbic acid

PART D OTHER PERMITTED ADDITIVES

The maximum levels of use indicated refer to foodstuffs ready for consumption pre-pared following manufacturers' instructions.

E NO	NAME	NAME	FOODSTUFF	MAXIMUM LEVEL
E 297	Fumaric acid	Fumaric acid	(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
			Fillings and toppings for fine bakery wares	2.5 g/kg
			Sugar confectionery	1 g/kg
			Gel-like desserts Fruit-flavoured desserts Dry powdered dessert mixes	4 g/kg
			Instant powders for fruit -based drinks	1 g/l
			Instant tea powder	1 g/l
			Chewing gum	2 g/kg
In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5)	In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5)	In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5)	In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5)	In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5)
E 338	Phosphoric acid	Phosphoric acid	Non-alcoholic flavoured drinks	700mg/l(^1)
E 339	Sodium phosphates (i) Monosodium phosphate (ii) Disodium phosphate (iii) Trisodium phosphate	] ] ] ]	Sterilised and UHT milk Partly dehydrated milk with less than 28% solids Partly dehydrated milk with more than 28% solids Dried milk and dried skimmed milk	1 g/l 1 g/kg 1.5 g/kg 2.5 g/kg
E 340	Potassium phosphates (i) Monopotassium phosphate (ii) Dipotassium phosphate (iii) Tripotassium phosphate	] ] ] ]	Pasteurised, sterilised and UHT creams Whipped cream and vegetable fat analogues Unripened cheese (except Mozzarella) Processed cheese and processed cheese analogues Meat products Sport drinks and prepared table waters	5 g/kg 5 g/kg 2 g/kg 20 g/kg 5 g/kg 0.5 g/1

(^1) E only.

E NO	NAME	NAME	FOODSTUFF	MAXIMUM LEVEL
E 341	Calcium phosphates	]	Dietary supplements	quantum satis
	(i) Monocalcium phosphate	]
	(ii) Dicalcium phosphate	]	Salt and its substitutes	10 g/kg
	(iii) Tricalcium phosphate	]
			Vegetable protein drinks	20g/l
			Beverage whiteners	30 g/kg
			Beverage whiteners for vending machines	50 g/kg
E 450	Diphosphates	]	Edible ices	1g/kg
	(i) Disodium diphosphate	]	Desserts	3 g/kg
	(ii) Trisodium diphosphate	]	Dry powdered dessert mixes	7 g/kg
	(iii) Tetrasodium diphosphate	]	Fine bakery wares	20 g/kg
	(iv) Dipotassium diphosphate	]	Flour	2.5 g/kg
	(v) Tetrapotassium diphosphate	]	Flour, self raising	20 g/kg
	(vi) Dicalcium diphosphate	]	Soda bread	20 g/kg
	(vii) Calcium dihydrogen	]	Liquid egg (white, yolk or whole egg)	10 g/kg
	Diphosphate	]	Sauces	5 g/kg
E 451	Triphosphates	]	Soups and broths	3 g/kg
	(i) Pentasodium triphosphate	]	Tea and herbal infusions	2g/l
	(ii) Pemapotassium triphosphate	] ]	Cider and perry	2g/l
E 452	Polyphosphates	]	Chewing gum	quantum satis(^1)
	(i) Sodium polyphosphate	]	Dried powdered foodstuffs	10 g/kg(^2)
	(ii) Potassium polyphosphate	]	Chocolate and malt dairy-based drinks	2g/l
	(iii) Sodium calcium polyphosphate	]	Alcoholic drinks (excluding wine and beer)	1g/l
	(iv) Calcium polyphosphates	]
			Breakfast cereals	5 g/kg
			Snacks	5 g/kg
			Surimi	1g/kg
			Fish and crustaccan paste	5 g/kg
			Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream: similar products)	3 g/kg
			Special formulae for particular nutritional uses	5 g/kg
			Glazings for meat and vegetable products	4 g/kg
			Sugar confectionery	5 g/kg
			Icing sugar	10 g/kg
			Noodles	2 g/kg
			Batters	5 g/kg
			Fillets of unprocessed fish, frozen and deep-frozen	5 g/kg
			Frozen and deep-frozen crustacean products	3 g/kg
			Processed potato products (including frozen deep-frozen, chilled and dried processed products)	5 mg/kg
E 431	Polyoxyethylene (40) stearate	Polyoxyethylene (40) stearate	(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79	(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79

(^1) E 341 (ii) only.

(^2) E 341 (iii) only.