Miscellaneous Food Additives Regulations (Northern Ireland) 1996

The criteria in the monograph for ammonium carbonate contained in the Food Chemicals Codex 1972 at page 45.	The criteria in the monograph for ammonium carbonate contained in the Food Chemicals Codex 1972 at page 45.

Ammonium hydrogen carbonate

E 503(ii)

Synonym	Ammonium bicarbonate
The criteria in the monograph for ammonium bicarbonate contained in the Food Chemicals Codex 1972 at page 44.	The criteria in the monograph for ammonium bicarbonate contained in the Food Chemicals Codex 1972 at page 44.

Magnesium carbonates

E 504

Magnesium carbonate, heavy

The criteria in the monograph for heavy magnesium carbonate contained in the European Pharmacopoeia Vol. 1, 1969 at page 322.	The criteria in the monograph for heavy magnesium carbonate contained in the European Pharmacopoeia Vol. 1, 1969 at page 322.

Magnesium carbonate, light

The criteria in the monograph for light magnesium carbonate contained in the European Pharmacopoeia Vol. 1, 1969 at page 321.	The criteria in the monograph for light magnesium carbonate contained in the European Pharmacopoeia Vol. 1, 1969 at page 321.

Hydrochloric acid

E 507

The criteria in the monograph for concentrated hydrochloric acid contained in the European Pharmacopoeia Vol. II, 1971 at page 145.	The criteria in the monograph for concentrated hydrochloric acid contained in the European Pharmacopoeia Vol. II, 1971 at page 145.

Potassium chloride

E 508

The criteria in the monograph for potassium chloride contained in the Food Chemicals Codex 1972 at page 646.	The criteria in the monograph for potassium chloride contained in the Food Chemicals Codex 1972 at page 646.

Calcium chloride

E 509

Calcium chloride, anhydrous

The criteria in the monograph for calcium chloride, anhydrous contained in the Food Chemicals Codex 1972 at page 124.	The criteria in the monograph for calcium chloride, anhydrous contained in the Food Chemicals Codex 1972 at page 124.

Calcium chloride

Description	The dihydrate consists of deliquescent white odourless fragments or granules. The hexahydrate consists of deliquescent colourless and odourless crystals.
Content	Not less than: 98 per centum of CaCl₂. 2H₂O for the dihydrate; 97 per centum of CaCl₂. 6H₂O for the hexahydrate.
Magnesium and alkali salts	Not more than 2 per centum, determined by the method in the monograph for calcium chloride contained in the Food Chemicals Codex 1972 at page 123 except that the weight of the residue shall not exceed 10 mg.
Fluoride	Not more than 40 mg per kg on an anhydrous basis.

Sulphuric acid

E 513

The criteria in the monograph for sulphuric acid contained in the Food Chemicals Codex 1972 at page 802.	The criteria in the monograph for sulphuric acid contained in the Food Chemicals Codex 1972 at page 802.

Sodium sulphate

E 514(i)

The criteria in the monograph for sodium sulphate contained in the Food Chemicals Codex 1972 at page 775.	The criteria in the monograph for sodium sulphate contained in the Food Chemicals Codex 1972 at page 775.

Potassium sulphate

E 515(i)

The criteria in the monograph for potassium sulphate contained in the Food Chemicals Codex 1972 at page 670.	The criteria in the monograph for potassium sulphate contained in the Food Chemicals Codex 1972 at page 670.

Calcium sulphate

E 516

The criteria in the monograph for calcium sulphate contained in the Food Chemicals Codex 1972 at page 163.	The criteria in the monograph for calcium sulphate contained in the Food Chemicals Codex 1972 at page 163.

Aluminium potassium sulphate

E 522

Synonyms	Potassium aluminium sulphate Potash alum.
The criteria in the monograph for alum contained in the European Pharmacopoeia Vol. 1, 1969 at page 243.	The criteria in the monograph for alum contained in the European Pharmacopoeia Vol. 1, 1969 at page 243.

Sodium hydroxide

E 524

The criteria in the monograph for sodium hydroxide contained in the Food Chemicals Codex 1972 at page 743.	The criteria in the monograph for sodium hydroxide contained in the Food Chemicals Codex 1972 at page 743.

Potassium hydroxide

E 525

The criteria in the monograph for potassium hydroxide contained in the Food Chemicals Codex 1972 at page 652.	The criteria in the monograph for potassium hydroxide contained in the Food Chemicals Codex 1972 at page 652.

Calcium hydroxide

E 526

Description	Soft white powder.
Solubility	1 g dissolves in 630 ml of water at 25°C, and in 1300 ml of boiling water. Soluble in glycerol and in a saturated solution of sucrose. Insoluble in ethanol.
Content	Not less than 92 per centum of Ca(OH)₂.
Matter insoluble in dilute Hydrochloric acid (about 10 per centum weight/ volume HCL)	Not more than 0.5 per centum.
Magnesium and alkali salts	Not more than 6 per centum, determined by the method in the monograph for calcium hydroxide contained in the Food Chemicals Codex 1972 at page 131 except that the weight of the residue shall not exceed 15 mg.
Carbonate	When 2 g of calcium hydroxide is mixed with 50 ml of water and an excess of dilute hydrochloric acid (approximately 2N) is added, no more than a slight effervescence is produced.
Sulphate	Not more than 0.35 per centum.
Fluoride	Not more than 50 mg per kg.

Ammonium hydroxide

E 527

The criteria in the monograph for ammonium hydroxide contained in the Food Chemicals Codex 1972 at page 48.	The criteria in the monograph for ammonium hydroxide contained in the Food Chemicals Codex 1972 at page 48.

Magnesium hydroxide

E 528

The criteria in the monograph for magnesium hydroxide contained in the British Pharmaceutical Codex 1973 at page 277.	The criteria in the monograph for magnesium hydroxide contained in the British Pharmaceutical Codex 1973 at page 277.

Calcium oxide

E 529

The criteria in the monograph for calcium hydroxide contained in the Food Chemicals Codex 1972 at page 138.	The criteria in the monograph for calcium hydroxide contained in the Food Chemicals Codex 1972 at page 138.

Magnesium oxide

E 530

Magnesium oxide, heavy

Description	White fine odourless powder.
Solubility	Practically insoluble in water. Soluble in dilute acids with, at most, slight effervescence.
Apparent volume	20 g of heavy magnesium oxide occupies a volume of about 50 ml.
Content	Not less than 98 per centum of MgO calculated with reference to the ignited substance and determined by the assay method contained in the monograph for light magnesium oxide in the European Pharmacopoeia Vol. I, 1969 at page 319.
Loss on ignition	Not more than 5 per centum (determined by ignition at 900°C to 950°C to constant weight).
Matter soluble in water	Not more than 2 per centum, determined by the method for soluble substances contained in the monograph for light magnesium oxide in the European Pharmacopoeia Vol. I, 1969 at page 319.
Matter insoluble in acetic acid	Not more than 0.1 per centum when determined by the following method: Dissolve 5 g heavy magnesium oxide in a mixture of 70 ml acetic acid (see Note 1) and 30 ml water. Heat to boiling for 2 minutes, cool and dilute to 100 ml with dilute acetic acid (see Note 2). Filter through a sintered glass filter. Any residue, after washing with water, drying and ignition at 600°C, shall weigh not more than 5 mg.
Sulphate	Not more than 0.75 per centum.
Chloride	Not more than 0.07 per centum.
Calcium	Not more than 2 per centum.
Iron	Not more than 0.1 per centum.
Arsenic	Not more than 4 mg per kg.
Heavy metals	Not more than 40 mg per kg.

Note 1:

Acetic acid: contains not less than 29 per centum weight/volume and not more than 31 per centum weight/volume of C₂H₄O₂. Dilute 30 g glacial acetic acid (98 per centum weight/volume C₂H₄O₂) to 100 ml with water.

Note 2:

Dilute acetic acid: contains not less than 11.5 per centum weight/volume and not more than 12.5 per centum weight/volume of C₂H₄O₂. Dilute 12 g or 11.7 ml glacial acetic acid (98 per centum weight/volume C₂H₄O₂) to 100 ml with water and, if necessary, adjust the concentration of the solution.

Magnesium oxide, light

The criteria in the monograph for light magnesium oxide contained in the European Pharmacopoeia Vol I, 1969 at page 319.	The criteria in the monograph for light magnesium oxide contained in the European Pharmacopoeia Vol I, 1969 at page 319.

Sodium ferrocyanide

E 535

Synonyms	Sodium hexacyanoferrate (II)
The criteria in the monograph for sodium ferrocyanide contained in the Food Chemicals Codex 1972 at page 741.	The criteria in the monograph for sodium ferrocyanide contained in the Food Chemicals Codex 1972 at page 741.

Potassium ferrocyanide

E 536

Synonym	Potassium hexacyanoferrate (II)
Description	Odourless lemon yellow crystals.
Solubility	Soluble in water and in acetone. Insoluble in ethanol, in ether and in hydrocarbons.
Content	Not less than 98 per centum of K₄Fe(CN)₆. 3H₂O.
Free moisture	Not more than 1 per centum (determined by the method for free moisture in the monograph for sodium ferrocyanide in the Food Chemicals Codex 1972 at page 741).
Chloride	Not more than 0.1 per centum.
Sulphate	Not more than 0.1 per centum.

Sodium aluminium phosphate, acidic

E 541

The criteria in the monograph for sodium aluminium phosphate, acidic contained in the Food Chemicals Codex 1972 at page 722.	The criteria in the monograph for sodium aluminium phosphate, acidic contained in the Food Chemicals Codex 1972 at page 722.

Silicon dioxide

E 551

Synonym	Silica, chemically prepared.
Description	Silica aerogel is a whie fluffy powdered or granular microcellular silica. Hydrated silica is a precipitated hydrated silicon dioxide occurring as a fine white amorphous powder or as beads or granules.
Content	Silica aerogel: not less than 90 per centum of SiO₂. Hydrated silica: not less than 91 per centum of SiO₂ on a volatile matter-free basis.
Volatile matter	Hydrated silica: not more than 7 per centum (determined by drying at 105°C for 2 hours).
Loss on ignition	Not more than 13 per centum (determined by ignition at 1000°C to constant weight).
Soluble ionisable salts (expressed as Na₂SO₄)	Not more than 5 per centum.

Calcium silicate

E 552

Description	White to off-white free-flowing powder.
Solubility	Insoluble in water. Forms a gel with mineral acids.
Content:
(expressed as SiO₂)	Not less than 72 per centum and not more than 78 per centum on a volatile matter-free basis.
(expressed as CaO)	Not less than 16 per centum and not more than 21 per centum on a volatile matter-free basis.
(expressed as Na₂O)	Not less than 2 per centum and not more than 4 per centum on a volatile matter-free basis.
Volatile matter	Not more than 6 per centum (determined by drying at 105°C for 2 hours).
Loss on ignition	Not less than 7 per centum and not more than 14 per centum (determined by ignition at 1000°C to constant weight).

Magnesium silicate

E 553a(i)

The criteria in the monograph for magnesium silicate contained in the Food Chemicals Codex 1972 at page 479.	The criteria in the monograph for magnesium silicate contained in the Food Chemicals Codex 1972 at page 479.

Magnesium trisilicate

E 553a(ii)

The criteria in the monograph for magnesium trisilicate contained in the British Pharmacopoeia 1973 at page 276.	The criteria in the monograph for magnesium trisilicate contained in the British Pharmacopoeia 1973 at page 276.

Talc

E 553b

Description

Talc is a native hydrous magnesium silicate sometimes containing a small proportion of aluminium silicate

It shall comply with the requirements for appearance, characteristics and limits of impurities in the monograph for magnesium silicate contained in the Nutrition Meetings Report Series 46B 1970 of the Food and Agriculture Organisation of the United Nations at page 114. The amount of material soluble in dilute hydrochloric acid shall be not more than 2 per centum and the amount of water soluble substances shall be not more than 0.2 per centum.

It shall comply with the requirements for appearance, characteristics and limits of impurities in the monograph for magnesium silicate contained in the Nutrition Meetings Report Series 46B 1970 of the Food and Agriculture Organisation of the United Nations at page 114. The amount of material soluble in dilute hydrochloric acid shall be not more than 2 per centum and the amount of water soluble substances shall be not more than 0.2 per centum.

Sodium aluminium silicate

E 554

Synonyms	Aluminium sodum silicate. Sodium aluminosilicate. Sodium silicoaluminate.
Description	Fine white amorphous powder or beads.
Content:
(expressed as SiO₂)	Not less than 70 per centum and not more than 80 per centum on a volatile matter-free basis.
(expressed as Al₂O₃)	Not less than 8 per centum and not more than 11 per centum on a volatile matter-free basis.
(expressed as Na₂O)	Not less than 5 per centum and not more than 10 per centum on a volatile matter-free basis.
Volatile matter	Not more than 8 per centum (determined by drying at 105°C for 2 hours)
Loss on ignition	Not less than 10 per centum and not more than 14 per centum (determined by ignition at 1000°C to constant weight).

Calcium aluminium silicate

E 556

Synonyms	Aluminium calcium silicate. Calcium aluminosilicate. Calcium silicoaluminate.
Description	Fine white free-flowing powder.
Content:
(expressed as SiO₂)	Not less than 44 per centum and not more than 50 per centum on a volatile matter-free basis.
(expressed as Al₂O₃)	Not less than 3 per centum and not more than 5 per centum on a volatile matter-free basis.
(expressed as CaO)	Not less than 32 per centum and not more than 38 per centum on a volatile matter-free basis.
(expressed as Na₂O)	Not less than 0.5 per centum and not more than 4 per centum on a volatile matter-free basis.
Volatile matter	Not more than 10 per centum (determined by drying at 105°C for 2 hours).
Loss on ignition	Not less than 14 per centum and not more than 18 per centum (determined by ignition at 1000°C to constant weight).

Aluminium silicate (Kaolin)

E 559

Kaolin, heavy

The criteria in the monograph for heavy kaolin contained in the British Pharmaccopoeia 1968 at page 538 as amended by the 1969 Addendum at page 54.	The criteria in the monograph for heavy kaolin contained in the British Pharmaccopoeia 1968 at page 538 as amended by the 1969 Addendum at page 54.

Kaolin, light

The criteria in the monograph for light kaolin contained in the British Pharmacopoeia 1968 at page 539 as amended by the 1969 Addendum at page 54.	The criteria in the monograph for light kaolin contained in the British Pharmacopoeia 1968 at page 539 as amended by the 1969 Addendum at page 54.

Glucono-delta-lactone

E 575

Synonym	D-Glucono-l,5-lactone
The criteria in the monograph for glucono delta-lactone contained in the Food Chemicals Codex 1972 at page 346.	The criteria in the monograph for glucono delta-lactone contained in the Food Chemicals Codex 1972 at page 346.

Sodium gluconate

E 576

The criteria in the monograph for sodium gluconate contained in the Food Chemicals Codex 1972 at page 742.	The criteria in the monograph for sodium gluconate contained in the Food Chemicals Codex 1972 at page 742.

Potassium gluconate

E 577

Description	White free-flowing powder.
Solubility	Freely soluble in water. Practically insoluble in ethanol and in ether.
Content	Not less than 97 per centum of C₆H₁₁O₇K on a volatile matter-free basis.
Volatile matter	Not more than 3 per centum (determined by drying in a vacuum at 105°C for 4 hours).
Reducing substances (expressed as glucose)	Not more than 0.5 per centum.

Calcium gluconate

E 578

The criteria in the monograph for calcium gluconate contained in the Food Chemicals Codex 1972 at page 129.	The criteria in the monograph for calcium gluconate contained in the Food Chemicals Codex 1972 at page 129.

Monosodium glutamate

E 621

Synonyms	Sodium hydrogen L-glutamate. Sodium glutamate. Glutamic acid, sodium salt.
Formula	C₅H₈NNaO₄.H₂O (molecular weight 187.13).
The criteria in the monograph for monosodium L-glutamate contained in the Food Chemicals Codex 1981 at page 203.	The criteria in the monograph for monosodium L-glutamate contained in the Food Chemicals Codex 1981 at page 203.

Disodium guanylate

E 627

Synonyms	Guanosine 5' -(disodium phosphate) Sodium 5'-guanylate. Disodium guanosine 5'-monophosphate.
Formula	C₁₀H₁₂N₅Na₂O₈P.xH₂O (molecular weight (anhydrous) 407.20).
The criteria in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105.	The criteria in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105.

Disodium inosinate

E 631

Synonyms	Inosine 5'-(disodium phosphate) Sodium 5'-inosate. Disodium inosine 5'-monophosphate.
Formula	C₁₀H₁₁N₄Na₂O₈P.xH₂O (molecular weight (anhydrous) 392.19).
The criteria in the monograph for disodium inosinate contained in the Food Chemicals Codex 1981 at page 106.	The criteria in the monograph for disodium inosinate contained in the Food Chemicals Codex 1981 at page 106.

Disodium 5' -ribonucleotides

E 635

Description	White or nearly white crystalline powder consisting of a mixture of guanosine 5' -(disodium phosphate) and inosine 5' -(disodium phosphate) in approximately equal proportions. Soluble in water, practically insoluble in ethanol.
Content	Not less than 97% and not more than 102% of C₁₀H₁₂N₅Na₂O₈P and C₁₀H₁₁N₄Na₂O₈P, and not less than 47% and not more than 53% of C₁₀H₁₂N₅Na₂O₈P or of C₁₀H₁₁N₄Na₂O₈P, in every case calculated on an anhydrous basis.
Moisture	Not less than 22% and not more than 26% (Karl Fischer).
pH (5% aqueous solution)	Not less than 7.0 and not more than 8.5.
Ammonium salts	Place 100 mg of sample in a test tube. Add 50 mg magnesium oxide plus 1 ml of water. Heat on a water bath for 5 minutes; the vapour evolved does not affect the colour of moist litmus paper.
Amino acids	Place 5 ml of a 0.1% (weight/volume) solution in a test tube. Add 1 ml of a 2% (weight/volume) solution of ninhydrin and heat for 3 minutes; no blue colour is produced.
Other nucleotides	The paper chromatogram obtained when sodium 5' -ribonucleotide is analysed using the procedure described for “other nucleotides” in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105 shall show no spots other than those for guanosine 5' -(disodium phosphate) and inosine 5' -(disodium phosphate).

Glycine

E 640

The criteria in the monograph for glycine contained in the Food Chemicals Codex 1972 at page 359.	The criteria in the monograph for glycine contained in the Food Chemicals Codex 1972 at page 359.

Dimethylpolysiloxane

E 900

Synonym	Dimethyl silicone.
Appearance	Clear colourless odourless liquid free from extraneous matter.
Solubility	Insoluble in water. Soluble in most aliphatic and aromatic hydrocarbon solvents.
Volatile matter	Not more than 2 per centum (determined by drying at 200°C for 4 hours).
Identification	Shall comply with the identification tests in the monograph for dimethicone in the British Pharmaceutical Codex 1973 at page 168.
Acidity	Shall comply with the requirement for acidity in the monograph for dimethicone in the British Pharmaceutical Codex 1973 at page 168.
Total silicon	Not less than 37.3 and not more than 38.5 per centum.
Refractive index n 25°C D	Not less than 1.400 and not more than 1.405.
Viscosity (25°C)	Not less than 300 and not more than 1050 centistokes.
Relative density d 20°C 4°C	Not less than 0.960 and not more than 0.980.

Beeswax, white and yellow

E 901

Beeswax, white

The criteria in the monograph for beeswax, white contained in the Food Chemicals Codex 1972 at page 75, except that the ester value shall be not less than 70 and not more than 80.	The criteria in the monograph for beeswax, white contained in the Food Chemicals Codex 1972 at page 75, except that the ester value shall be not less than 70 and not more than 80.

Beeswax, yellow

The criteria in the monograph for beeswax, yellow contained in the Food Chemicals Codex 1972 at page 77, except that the ester value shall be not less than 70 and not more than 80	The criteria in the monograph for beeswax, yellow contained in the Food Chemicals Codex 1972 at page 77, except that the ester value shall be not less than 70 and not more than 80

Carnauba wax

E 903

The criteria in the monograph for carnauba wax contained in the Food Chemicals Codex 1972 at page 170.	The criteria in the monograph for carnauba wax contained in the Food Chemicals Codex 1972 at page 170.

Shellac

E 904

The standard for machine-made shellac contained in British Standard 3722:1964.	The standard for machine-made shellac contained in British Standard 3722:1964.

Nitrogen

E 941

The standard for nitrogen type 2 contained in British Standard 4366:1968.	The standard for nitrogen type 2 contained in British Standard 4366:1968.

Nitrous oxide

E 942

The criteria in the monograph for nitrous oxide contained in the European Pharmacopoeia Vol. II 1971 at page 316.	The criteria in the monograph for nitrous oxide contained in the European Pharmacopoeia Vol. II 1971 at page 316.

Oxygen

E 948

The criteria in the monograph for oxygen contained in the European Pharmacopoeia Vol. II 1971 at page 328.	The criteria in the monograph for oxygen contained in the European Pharmacopoeia Vol. II 1971 at page 328.

Acesulfame potassium

E 950

Aspartame

E 951

Isomalt

E 953

Thaumatin

E 957

Neohesperidine DC

E 959

Maltitol

E 965(i)

Maltitol syrup

E 965(ii)

Lactitol

E 966

Xylitol

E 967

• the appropriate specific purity criteria contained in Commission Directive 95/31/EEC.

Extract of Quillaia

E 999

The aqueous extract of the product complying with the monograph for Quillaia or for powdered Quillaia, in each case, contained in the British Pharmacopoeia 1980, at page 382.	The aqueous extract of the product complying with the monograph for Quillaia or for powdered Quillaia, in each case, contained in the British Pharmacopoeia 1980, at page 382.

Polydextrose

E 1200

Description	Polydextrose is an off-white to light tan coloured, water-soluble powder. It consists of a randomly bonded condensation polymer produced by the reaction of D-glucose with sorbitol and citric acid. Free acid groups may be neutralised with potassium hydroxide.
Content	Not less than 90% of polymer on an ash-free and water-free basis.
Free glucose	Not more than 4% of an ash-free and water-free basis.
Free 1,6 anhydro-D-glucose	Not more than 4% on an ash-free and water-free basis.
Free sorbital	Not more than 2% on an ash-free and water-free basis.
Water	Not more than 4% (Karl Fischer).
pH (10% aqueous solution)	Not less than 2.5 and not more than 3.5 (not less than 5.0 and not more than 6.0 for the neutralised product).
Sulphated ash	Not more than 0.3% (not more than 3.0% for the neutralised product).
Arsenic	Not more than 1 mg/kg.
Lead	Not more than 1 mg/kg.

Propane-1,2-diol (propylene glycol)

As set out in the Annex to Council Directive 78/663/EEC.	As set out in the Annex to Council Directive 78/663/EEC.

SCHEDULE 6 — Foods in which Miscellaneous Additives listed in Schedule 1 are generally prohibited

• Unprocessed foods

• Honey as defined in Directive 74/409/EEC[^f00059]

• 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[^f00060] and spring water

• Coffee (excluding flavoured instant coffee) and coffee extracts

• Unflavoured leaf tea

• Sugars as defined in Directive 73/437/EEC

• Dry pasta

• Natural unflavoured buttermilk (excluding sterilised buttermilk)

SCHEDULE 7 — Foods in which a limited number of Miscellaneous Additives listed in Schedule 1 may be used

Column 1	Column 2	Column 2	Column 3
Food	Additive	Additive	Maximum level
Cocoa and chocolate products as defined in Directive 73/241/EEC[^f00061]	E 330	Citric acid	0.5%
	E 322	Lecithins	quantium satis
	E 334	Tartaric acid	0.5%
	E 422	Glycerol	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 170	Calcium carbonates	7% on dry matter without fat expressed as potassium carbonates
	E 500	Sodium carbonates	7% on dry matter without fat expressed as potassium carbonates
	E 501	Potassium carbonates	7% on dry matter without fat expressed as potassium carbonates
	E 503	Ammonium carbonates	7% on dry matter without fat expressed as potassium carbonates
	E 504	Magnesium carbonates	7% on dry matter without fat expressed as potassium carbonates
	E 524	Sodium hydroxide	7% on dry matter without fat expressed as potassium carbonates
	E 525	Potassium hydroxide	7% on dry matter without fat expressed as potassium carbonates
	E 526	Calcium hydroxide	7% on dry matter without fat expressed as potassium carbonates
	E 527	Ammonium hydroxide	7% on dry matter without fat expressed as potassium carbonates
	E 528	Magnesium hydroxide	7% on dry matter without fat expressed as potassium carbonates
	E 530	Magnesium oxide	7% on dry matter without fat expressed as potassium carbonates
	E 414	Acacia gum	as glazing agents only quantum satis
	E 440	Pectins	as glazing agents only quantum satis
Fruit juices and nectars as defined in Directive 93/77/EEC[^f00062]	E 300	Ascorbic acid	quantum satis
Pineapple juice as defined in Directive 93/77/EEC	E 296	Malic acid	3 g/l
Nectars as defined in Directive 93/77/EEC	E 330	Citric acid	5 g/l
	E 270	Lactic acid	5 g/l
Grape juice as defined in Directive 93/77/EEC	E 170	Calcium carbonates	quantum satis
	E 336	Potassium tartrates	quantum satis
Fruit juices as defined in Directive 93/77/EEC	E 330	Citric acid	3 g/l
Extra jam and extra jelly, as defined in Directive 79/693/EEC	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 334	Tartaric acid	quantum satis
	E 335	Sodium tartrates	quantum satis
	E 350	Sodium malates	quantum satis
	E 440	Pectins	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
Jams, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products	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 334	Tartaric acid	quantum satis
	E 335	Sodium tartrates	quantum satis
	E 350	Sodium malates	quantum satis
	E 400	Alginic acid	10 g/kg (individually or in combination)
	E 401	Sodium alginate	10 g/kg (individually or in combination)
	E 402	Potassium alginate	10 g/kg (individually or in combination)
	E 403	Ammonium alginate	10 g/kg (individually or in combination)
	E 404	Calcium alginate	10 g/kg (individually or in combination)
	E 406	Agar	10 g/kg (individually or in combination)
	E 407	Carrageenan	10 g/kg (individually or in combination)
	E 410	Locust bean gum	10 g/kg (individually or in combination)
	E 412	Guar gum	10 g/kg (individually or in combination)
	E 415	Xanthan gum	10 g/kg (individually or in combination)
	E 418	Gellan gum	10 g/kg (individually or in combination)
	E 440	Pectins	quantum satis
	E 509	Calcium chloride	quantum satis
	E 524	Sodium hydroxide	quantum satis
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC[^f00063]	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 304	Fatty acid esters of ascorbic acid	quantum satis
	E 322	Lecithins	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 407	Carrageenan	quantum satis
	E 500	(ii) Sodium bicarbonate	quantum satis
	E 501	(ii) Potassium bicarbonate	quantum satis
	E 509	Calcium chloride	quantum satis
Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream	E 270	Lactic 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 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 400	Alginic acid	quantum satis
	E 401	Sodium alginate	quantum satis
	E 402	Potassium alginate	quantum satis
	E 403	Ammonium alginate	quantum satis
	E 404	Calcium alginate	quantum satis
	E 406	Agar	quantum satis
	E 407	Carrageenan	quantum satis
	E 410	Locust bean gum	quantum satis
	E 415	Xanthan gum	quantum satis
	E 440	Pectins	quantum satis
	E 460	Celluloses	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	Carboxy methyl cellulose Sodium carboxy methyl cellulose	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 508	Potassium chloride	quantum satis
	E 509	Calcium chloride	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
Frozen and deep-frozen unprocessed fruit and vegetables Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen	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
Quick-cook rice	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis
Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)	E 304	Fatty acid esters of ascorbic acid	quantum satis
	E 306	Tocopherol-rich extract	quantum satis
	E 307	Alpha-tocopherol	quantum satis
	E 308	Gamma-tocopherol	quantum satis
	E 309	Delta-tocopherol	quantum satis
	E 322	Lecithins	30 g/l
	E 471	Mono- and diglycerides of fatty acids	10 g/l
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
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	quantum satis
	E 509	Calcium chloride	quantum satis
	E 575	Glucono-delta-lactone	quantum satis
Mozzarella and whey cheese	E 270	Lactic acid	quantum satis
	E 330	Citric acid	quantum satis
	E 575	Glucono-delta-lactone	quantum satis
Canned and bottled fruit and vegetables	E 260	Acetic acid	quantum satis
	E 261	Potassium acetate	quantum satis
	E 262	Sodium acetates	quantum satis
	E 263	Calcium acetate	quantum satis
	E 270	Lactic acid	quantum satis
	E 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	quantum satis
	E 335	Sodium tartrates	quantum satis
	E 336	Potassium tartrates	quantum satis
	E 337	Sodium potassium tartrate	quantum satis
	E 509	Calcium chloride	quantum satis
	E 575	Glucono-delta-lactone	quantum satis
Gehakt	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
Pre-packed preparations of fresh minced meat	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
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt	E 260	Acetic acid	quantum satis
	E 261	Potassium acetate	quantum satis
	E 262	Sodium acetates	quantum satis
	E 263	Calcium acetate	quantum satis
	E 270	Lactic acid	quantum satis
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 304	Fatty and 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 diacetyl 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
Pain courant français	E 260	Acetic acid	quantum satis
	E 261	Potassium acetate	quantum satis
	E 262	Sodium acetates	quantum satis
	E 263	Calcium acetate	quantum satis
	E 270	Lactic acid	quantum satis
	E 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
Fresh pasta	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 334	Tartaric acid	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 575	Glucono-delta-lactone	quantum satis
Wines and sparkling wines and partially fermented grape must	Additives authorised: 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 Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undegone oenological processes not provided for in Regulation (EEC) No. 337/79	pro memoria
Beer	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 414	Acacia gum	quantum satis
Foie gras, foie gras entier, blocs de foie gras	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbat	quantum satis

SCHEDULE 8 — Miscellaneous Additives permitted in Foods for Infants and Young Children

Notes

1

Formulae and weaning foods for infants and young children may contain E 414 acacia gum (gum arabic) and E 551 silicon dioxide resulting from the addition of nutrient preparations containing not more than 10 g/kg of each of these substances, as well as E 421 mannitol when used as a carrier for vitamin B 12 (not less than 1 part vitamin B 12 to 1000 parts mannitol).

2

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturer’s instructions.

Part I — Miscellaneous additives permitted in infant formulae for infants in good health

Notes

• (a) For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used

• (b) If more than one of the substances E 322 and E 471 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substance in that food.

EC No.	Name	Maximum level
E 270	Lactic acid (L(+)-form only)	quantum satis
E 330	Citric acid	quantum satis
E 338	Phosphoric acid	In conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 306	Tocopherol-rich extract	10 mg/l individually or in combination
E 307	Alpha-tocopherol	10 mg/l individually or in combination
E 308	Gamma-tocopherol	10 mg/l individually or in combination
E 309	Delta-tocophorol	10 mg/l individually or in combination
E 322	Lecithins	1 g/l
E 471	Mono- and diglycerides of fatty acids	4 g/l

Part II — Miscellaneous additives permitted in follow-on formulae for infants in good health

Notes

• (a) For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producting cultures may be used.

• (b) If more than one of the substances E 322 and E 471 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substance in that food.

• (c) If more than one of the substances E 407, E 410 and E 412 is added to a food, the maximum level established for that food for each of those subsances is lowered with that relative part as is present of the other substances together in that food.

EC No.	Name	Maximum level
E 270	Lactic acid (L(+)-form only)	quantum satis
E 330	Citric acid	quantum satis
E 306	Tocopherol-rich extract	10 mg/l individually or in combination
E 307	Alpha-tocopherol	10 mg/l individually or in combination
E 308	Gamma-tocopherol	10 mg/l individually or in combination
E 309	Delta-tocopherol	10 mg/l individually or in combination
E 338	Phosphoric acid	In conformity with the limits set in Annex II to Directive 91/321/EEC
E 440	Pectins	5 g/l in acidified follow-on formulae only
E 322	Lecithins	1 g/l
E 471	Mono- and diglycerides of fatty acids	4 g/l
E 407	Carrageenan	0.3 g/l
E 410	Locust bean gum	1 g/l
E 412	Guar gum	1 g/l

Part III — Miscellaneous additives permitted in weaning foods for infants and young children in good health

EC No.	Name	Food	Maximum level
E 170	Calcium carbonates	Weaning foods	quantum satis (only for pH adjustment)
E 260	Acetic acid	Weaning foods	quantum satis (only for pH adjustment)
E 261	Potassium acetate	Weaning foods	quantum satis (only for pH adjustment)
E 262	Sodium acetates	Weaning foods	quantum satis (only for pH adjustment)
E 263	Calcium acetate	Weaning foods	quantum satis (only for pH adjustment)
E 270	Lactic acid[^f00064]	Weaning foods	quantum satis (only for pH adjustment)
E 296	Malic acid[^f00064]	Weaning foods	quantum satis (only for pH adjustment)
E 325	Sodium lactate[^f00064]	Weaning foods	quantum satis (only for pH adjustment)
E 326	Potassium lactate[^f00064]	Weaning foods	quantum satis (only for pH adjustment)
E 327	Calcium lactate[^f00064]	Weaning foods	quantum satis (only for pH adjustment)
E 330	Citric acid	Weaning foods	quantum satis (only for pH adjustment)
E 331	Sodium citrates	Weaning foods	quantum satis (only for pH adjustment)
E 332	Potassium citrates	Weaning foods	quantum satis (only for pH adjustment)
E 333	Calcium citrates	Weaning foods	quantum satis (only for pH adjustment)
E 507	Hydrochloric acid	Weaning foods	quantum satis (only for pH adjustment)
E 524	Sodium hydroxide	Weaning foods	quantum satis (only for pH adjustment)
E 525	Potassium hydroxide	Weaning foods	quantum satis (only for pH adjustment)
E 526	Calcium hydroxide	Weaning foods	quantum satis (only for pH adjustment)
E 500	Sodium carbonates	Weaning foods	quantum satis (only as raising agents)
E 501	Potassium carbonates	Weaning foods	quantum satis (only as raising agents)
E 503	Ammonium carbonates	Weaning foods	quantum satis (only as raising agents)
E 300	L-ascorbic acid	Fruit- and vegetable-based drinks, juices and baby drinks Fat-containing cereal-based foods including biscuits and rusks	0.3 g/kg 0.2 g/kg individually or in combination, expressed as ascorbic acid
E 301	Sodium L-ascorbate	Fruit- and vegetable-based drinks, juices and baby drinks Fat-containing cereal-based foods including biscuits and rusks	0.3 g/kg 0.2 g/kg individually or in combination, expressed as ascorbic acid
E 302	Calcium L-ascorbate	Fruit- and vegetable-based drinks, juices and baby drinks Fat-containing cereal-based foods including biscuits and rusks	0.3 g/kg 0.2 g/kg individually or in combination, expressed as ascorbic acid
E 304	L-ascorbyl palmitate	Fat-containing cereals, biscuits, rusks and baby foods	0.1 g/Kg individually or in combination
E 306	Tocopherol-rich extract	Fat-containing cereals, biscuits, rusks and baby foods	0.1 g/Kg individually or in combination
E 307	Alpha-tocopherol	Fat-containing cereals, biscuits, rusks and baby foods	0.1 g/Kg individually or in combination
E 308	Gamma-tocopherol	Fat-containing cereals, biscuits, rusks and baby foods	0.1 g/Kg individually or in combination
E 309	Delta-tocopherol	Fat-containing cereals, biscuits, rusks and baby foods	0.1 g/Kg individually or in combination
E 338	Phosphoric acid	Weaning foods	1 g/kg as P₂O₅ (only for pH adjustment)
E 339	Sodium phosphates	Cereals	1 g/kg individually or in combination, expressed as P₂O₅
E 340	Potassium phosphates	Cereals	1 g/kg individually or in combination, expressed as P₂O₅
E 341	Calcium phosphates	Cereals	1 g/kg individually or in combination, expressed as P₂O₅
E 322	Lecithins	Biscuits and rusks Cereal-based foods Baby foods	10 g/kg
E 471	Mono- and diglycerides of fatty acids	Biscuits and rusks Cereal-based foods Baby foods	5 g/kg individually or in combination
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	Biscuits and rusks Cereal-based foods Baby foods	5 g/kg individually or in combination
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	Biscuits and rusks Cereal-based foods Baby foods	5 g/kg individually or in combination
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	Biscuits and rusks Cereal-based foods Baby foods	5 g/kg individually or in combination
E 400	Alginic acid	Desserts Puddings	0.5 g/kg individually or in combination
E 401	Sodium alginate	Desserts Puddings	0.5 g/kg individually or in combination
E 402	Potassium alginate	Desserts Puddings	0.5 g/kg individually or in combination
E 404	Calcium alginate	Desserts Puddings	0.5 g/kg individually or in combination
E 410	Locust bean gum	Weaning foods Gluten-free cereal-based foods	10 g/kg individually or in combination 20 g/kg individually or in combination
E 412	Guar gum	Weaning foods Gluten-free cereal-based foods	10 g/kg individually or in combination 20 g/kg individually or in combination
E 414	Acacia gum (gum arabic)	Weaning foods Gluten-free cereal-based foods	10 g/kg individually or in combination 20 g/kg individually or in combination
E 415	Xanthan gum	Weaning foods Gluten-free cereal-based foods	10 g/kg individually or in combination 20 g/kg individually or in combination
E 440	Pectins	Weaning foods Gluten-free cereal-based foods	10 g/kg individually or in combination 20 g/kg individually or in combination
E 551	Silicon dioxide	Dry cereals	2 g/kg
E 334	Tartaric acid[^f00065]	Biscuits and rusks	5 g/kg as a residue
E 335	Sodium tartrate[^f00065]	Biscuits and rusks	5 g/kg as a residue
E 336	Potassium tartrate[^f00065]	Biscuits and rusks	5 g/kg as a residue
E 354	Calcium tartrate[^f00065]	Biscuits and rusks	5 g/kg as a residue
E 450a	Disodium diphosphate	Biscuits and rusks	5 g/kg as a residue
E 575	Glucono-delta-lactone	Biscuits and rusks	5 g/kg as a residue
E 1404	Oxidised starch	Weaning foods	50 g/kg
E 1410	Monostarch phosphate	Weaning foods	50 g/kg
E 1412	Distarch phosphate	Weaning foods	50 g/kg
E 1413	Phosphated distarch phosphate	Weaning foods	50 g/kg
E 1414	Acetylated distarch phosphate	Weaning foods	50 g/kg
E 1420	Acetylated starch	Weaning foods	50 g/kg
E 1422	Acetylated distarch adipate	Weaning foods	50 g/kg
E 1450	Starch sodium octenyl succinate	Weaning foods	50 g/kg

Part IV — Miscellaneous additives permitted in foods for infants and young children for special medical purposes

The tables in Parts 1 to 3 of this Schedule are applicable.

SCHEDULE 9 — Revocations

Column 1	Column 2	Column 3
Regulations and order revoked	References	Extent of revocation
The Meat (Treatment) Regulations (Northern Ireland) 1964	S.R. & O. (N.I.) 1964 No. 6	The whole Regulations
The Mineral Hydrocarbons in Food Regulations (Northern Ireland) 1966	S.R. & O. (N.I.) 1966 No. 200	In regulation 2(1), the definition of “dried fruit”
The Solvents in Food Regulations (Northern Ireland) 1967	S.R. & O. (N.I.) 1967 No. 282	The whole Regulations
The Specified Sugar Products Regulations (Northern Ireland) 1976	S.R. 1976 No. 165	In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted anti-foaming agent”, “permitted emulsifier” and “permitted preservative”. In the proviso to regulation 9, paragraph (d). Schedule 3.
The Cocoa and Chocolate Products Regulations (Northern Ireland) 1976	S.R. 1976 No. 183	In regulation (2)1, the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”. In Schedule 2, Part I.
The Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 1977	S.R. 1977 No. 182	In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”. Regulation 2(2). Regulation 6(a). In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e). Schedule 3
The Condensed Milk and Dried Milk Regulations (Northern Ireland) 1977	S.R. 1977 No. 196	In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier” . Regulation 2(4). Regulation 5A(e). Schedule 2.
The Antioxidants in Food Regulations (Northern Ireland) 1978	S.R. 1978 No. 112	The whole Regulations.
The Coffee and Coffee Products Regulations (Northern Ireland) 1979	S.R. 1979 No. 51	In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”. Regulation 5A(d)
The Antioxidants in Food (Amendment) Regulations (Northern Ireland) 1981	S.R. 1981 No. 191	The whole Regulations.
The Solvents in Food (Amendment) Regulations (Northern Ireland) 1981	S.R. 1981 No. 192	The whole Regulations.
The Miscellaneous Additives in Food Regulations (Northern Ireland) 1981	S.R. 1981 No. 193	The whole Regulations.
The Jam and Similar Products Regulations (Northern Ireland) 1982	S.R. 1982 No. 105	Regulation 11(5). Regulation 12(2). In regulation 12(2C), the words “Subject to paragraph (2D),”. Regulation 12(2D) and (3). In regulation 14(1) and (2), the figure “, II”. Regulation 15. In Schedule 1, in entry 13 relating to mincemeat, in column 2, paragraph (c). Schedule 2, Part II. In Schedule 2, Part III, in the heading the words “, other than preservatives,” and all the entries following the entry for edible oils and fats, except the entry for liquid pectin. The Note to Schedule 2. Schedule 3. In Schedule 4, paragraph (e).
The Miscellaneous Additives in Food (Amendment) Regulations (Northern Ireland) 1982	S.R. 1982 No. 258	The whole Regulations.
The Cocoa and Chocolate Products (Amendment) Regulations (Northern Ireland) 1982	S.R. 1982 No. 349	Regulation 2(5). The Schedule.
The Fruit Juices and Fruit Nectars (Amendment) Regulations (Northern Ireland) 1983	S.R. 1983 No. 48	Regulation 8.
The Meat Products and Spreadable Fish Products Regulations (Northern Ireland) 1984	S.R. 1984 No. 408	In regulation 2(1), in the definition of “additive”, the words from “in so far as their use” to the end.
The Food (Revision of Penalties and Mode of Trial) Regulations (Northern Ireland) 1987	S.R. 1987 No. 38	In Schedule 1, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978 and the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981.
The Condensed Milk and Dried Milk (Amendment) Regulations (Northern Ireland) 1987	S.R. 1987 No. 65	Regulation 2(b).
The Preservatives in Food Regulations (Northern Ireland) 1989	S.R. 1989 No 152	The whole Regulations.
The Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989	S.R. 1989 No. 308	The whole Regulations.
The Preservatives in Food (Amendment) Regulations (Northern Ireland) 1989	S.R. 1989 No. 460	The whole Regulations.
The Jam and Similar Products (Amendment) Regulations (Northern Ireland) 1990	S.R. 1990 No. 388	Regulation 2(6)(a) and (c), (7), (9)(c) and (d).
The Food Safety (Northern Ireland) Order 1991 (Consequential Modifications) Order (Northern Ireland) 1991	S.R. 1991 No. 203	Article 12. In Part I of Schedule 1, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 2, the references to the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 3, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978 and the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981. In Schedule 4, the reference to the Meat (Treatment) Regulations (Northern Ireland) 1964. In Schedule 5, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 6, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 10, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989.
The Fruit Juices and Fruit Nectars (Amendment) Regulations (Northern Ireland) 1991	S.R. 1991 No. 251	Regulation 2(5)(a) and (7).
The Food Safety (Exports) Regulations (Northern Ireland) 1991	S.R. 1991 No. 344	In the Schedule, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989
The Antioxidants in Food (Amendment) Regulations (Northern Ireland) 1991	S.R. 1991 No. 495	The whole Regulations.
The Emulsifiers and Stabilisers in Food (Amendment) Regulations (Northern Ireland) 1992	S.R. 1992 No. 67	The whole Regulations.
The Food Additives Labelling Regulations (Northern Ireland) 1992	S.R. 1992 No. 417	Regulation 7(2), (3) and (5).
The Emulsifiers and Stabilisers in Food (Amendment) Regulations (Northern Ireland) 1993	S.R. 1993 No. 236	The whole Regulations.

Signed

Sealed with the Official Seal of the Department of Health and Social Services on 28th February 1996.

D. A. Baker — Assistant Secretary

Sealed with the Official Seal of the Department of Agriculture on 28th February 1996.

P. T. Toal — Assistant Secretary

Explanatory note

(This note is not part of the Regulations.)

These Regulations implement European Parliament and Council Directive 95/2/EC (O.J. No. L61, 18.3.95, p. 1) on food additives other than colours and sweeteners (which has to be read with Council Directive 89/107/EEC (O.J. No. L40, 11.2.89, p. 27) on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption.

The principal provisions of the Regulations—

• (1) prohibit the use in or on any food of any miscellaneous additive (as defined in regulation 2(1)) other than a permitted miscellaneous additive (also defined in regulation 2(1)) (regulation 3(1));

• (2) prohibit the use in or on any food of any permitted miscellaneous additive otherwise than in accordance with the Regulations (regulation 3(2) to (5) and (7));

• (3) restrict the use of miscellaneous additives primarily as a carrier or carrier solvent (regulation 3(6)) and the presence of such additives in certain food (regulation 3(8));

• (4) prohibit the sale for use in or on food, or the sale direct to the consumer, of any miscellaneous additive other than a permitted miscellaneous additive (regulation 5(1) and (3));

• (5) restrict the sale of miscellaneous additives for use primarily as a carrier or carrier solvent (regulation 5(2)) and the sale of food additives in combination with miscellaneous additives which have been so used (regulation 5(5));

• (6) prohibit the sale of any food containing any added miscellaneous additive other than a permitted miscellaneous additive used or present in accordance with regulation 3 (regulation 5(4)).

Pending adoption of specific purity criteria for all permitted miscellaneous additives in accordance with Article 3(3)(a) of Directive 89/107/EEC, the purity criteria specified or referred to in Schedule 5 apply (definition of “purity criteria” in regulation 2(1)).

The Regulations also—

• (a) make provision in relation to compound foods (regulation 4);

• (b) make provision in relation to the condemnation of food (regulation 6);

• (c) create offences, prescribe a penalty and provide for enforcement of the Regulations (regulation 7);

• (d) provide a defence in relation to exports, in implementation of Articles 2 and 3 of Council Directive 89/397/EEC (O.J. No. L186, 30.6.89, p. 23) on the official control of foodstuffs, as read with the ninth recital to that Directive (regulation 8);

• (e) incorporate specified provisions of the Food Safety (Northern Ireland) Order 1991 (regulation 9);

• (f) revoke the Regulations and order specified in Schedule 9 to the extent specified in that Schedule, and make consequential amendments (regulation 10);

• (g) contain a transitional provision and exemptions (regulation 11).

Footnotes

[^f00001]: See S.I. 1991/762 (N.I. 7) Article 2(2) for the definitions of “the Department concerned” and “regulations” and with respect to the powers conferred on each Department jointly and severally by virtue of those definitions

[^f00002]: S.I. 1991/762 (N.I. 7)

[^f00003]: S.R. 1996 No. 49

[^f00004]: O.J. No. L40, 11.2.89, p. 27

[^f00005]: O.J. No. L186, 30.6.89, p. 27

[^f00006]: O.J. No. L61, 18.3.95, p. 1

[^f00007]: O.J. No. L248, 14.10.95, p. 60

[^f00008]: O.J. No. L229, 30.8.80, p. 11

[^f00009]: O.J. No. L319, 7.11.81, p. 19

[^f00010]: O.J. No. L337, 31.12.91, p. 48

[^f00011]: S.R. 1996 No. 48

[^f00012]: S.R. & O. (N.I.) 1966 No. 200; the relevant amending Regulations are S.R. 1991 No. 344

[^f00013]: S.R. 1976 No. 165; the relevant amending Regulations are S.R. 1981 No. 305 and S.R. 1996 No. 49

[^f00014]: S.R. 1976 No. 183; the relevant amending Regulations are S.R. 1982 No. 349

[^f00015]: S.R. 1977 No. 182; the relevant amending Regulations are S.R. 1983 No. 48 and S.R. 1991 No. 251

[^f00016]: S.R. 1977 No. 196; the relevant amending Regulations are S.R. 1987 No. 65

[^f00017]: S.R. 1979 No. 51; the relevant amending Regulations are S.R. 1982 No. 298, S.R. 1988 No. 23 and S.R. 1991 No. 203

[^f00018]: S.R. 1982 No. 105; the relevant amending Regulations are S.R. 1983 No. 265, S.R. 1990 No. 388, S.R. 1996 No. 48 and S.R. 1996 No. 49

[^f00019]: S.R. 1984 No. 408; the relevant amending Regulations are S.R. 1996 No. 48 and S.R. 1996 No. 49

[^f00020]: S.R. 1992 No. 417; the relevant amending Regulations are S.R. 1996 No. 48 and S.R. 1996 No. 49

[^f00021]: O.J. No. L149, 14.6.91, pp. 1-9

[^f00022]: O.J. No. L84, 27.3.87, p. 1

[^f00023]: In edible parts

[^f00024]: O.J. No. L205, 13.8.79, p. 5

[^f00025]: O.J. No. L356, 27.12.73, p. 71

[^f00026]: O.J. No. L373, 31.12.88, p. 59

[^f00027]: O.J. No. L231, 13.8.92, p. 1

[^f00028]: O.J. No. L176, 3.7.84, p. 6

[^f00029]: O.J. No. L54, 5.3.79, p. 1

[^f00030]: This substance may be present naturally in certain cheeses as a result of fermentation processes

[^f00031]: When labelled ‘for food use', nitrite may only be sold in a mixture with salt or a salt substitute

[^f00032]: Expressed as NaNO₂

[^f00033]: Residual amount at point of sale to the final consumer, expressed as NaNO₂

[^f00034]: Expressed as NaNO₃

[^f00035]: Residual amount nitrite formed from nitrate included, expressed as NaNO₂

[^f00036]: Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice

[^f00037]: When combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally

[^f00038]: E 338 only

[^f00039]: E 341 (ii) only

[^f00040]: E 341 (iii) only

[^f00041]: O.J. No. L228, 16.8.73, p. 23

[^f00042]: E 493 only

[^f00043]: E 492 only

[^f00044]: Asbestos free

[^f00045]: E 553b only

[^f00046]: If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally

[^f00047]: Authorised until 31st December 1997 in accordance with Article 5 of Directive 89/107/EEC pending consideration for inclusion in Directive 95/2/EC

[^f00051]: O.J. No. L352, 13.12.86, p. 45

[^f00052]: O.J. No. L223, 14.8.78, p. 30

[^f00053]: O.J. No. L297, 23.10.82, p. 31

[^f00056]: O.J. No. L326, 24.11.90, p. 58

[^f00057]: O.J. No. L178, 28.7.95, p. 1

[^f00058]: O.J. No. L55, 29.2.92, p. 96

[^f00059]: O.J. No. L221, 12.8.74, p. 10

[^f00060]: O.J. No. L229, 30.8.80, p. 1

[^f00061]: Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Schedule 7

[^f00062]: O.J. No. L224, 30.9.93, p. 23

[^f00063]: O.J. No. L24, 30.1.76, p. 49

[^f00064]: L(+)-form only

[^f00065]: L(+)-form only