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The Miscellaneous Food Additives Regulations 1995

Type Statutory-Instrument
Publication 1995-12-04
State In force
Department Queen's Printer of Acts of Parliament
Source legislation.gov.uk
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Food Additive Maximum level
Cocoa and chocolate products as defined in Directive 73/241/EEC[^f00068] E 330 Citric acid E 322 Lecithins E 334 Tartaric acid E 422 Glycerol E 471 Monoand diglycerides of fatty acids E 170 Calcium carbonates E 500 Sodium carbonates E 501 Potassium carbonates E 503 Ammonium carbonates E 504 Magnesium carbonates E 524 Sodium hydroxide E 525 Potassium hydroxide E 526 Calcium hydroxide E 527 Ammonium hydroxide E 528 Magnesium hydroxide E 530 Magnesium oxide E 414 Acacia gum E 440 Pectins 0.5 % quantum satis 0.5% quantum satis 7% on dry matter without fat expressed as potassium carbonates as glazing agents only quantum satis
Fruit juices and nectars as defined in Directive 93/77/EEC[^f00069] 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 E 270 Lactic acid 5 g/l 5 g/l
Grape juice as defined in Directive 93/77/EEC E 170 Calcium carbonates 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 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 440 Pectins E 471 Monoand diglycerides of fatty acids quantum satis
Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products E 270 Lactic acid 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 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 415 Xanthan gum E 418 Gellan gum E 440 Pectins E 509 Calcium chloride E 524 Sodium hydroxide quantum satis 10 g/kg (individually or in combination) quantum satis
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC[^f00070] E 300 Ascorbic acid E 301 Sodium ascorbate E 304 Fatty acid esters of ascorbic acid 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 quantum satis
Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream E 270 Lactic acid E 322 Lecithins 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 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 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 Monoand diglycerides 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 quantum satis
Frozen and deepfrozen unprocessed fruit and vegetables Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates quantum satis
Quick-cook rice E 471 Monoand diglycerides of fatty acids E 472a Acetic acid esters of monoand 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 E 306 Tocopherol-rich extract E 307 Alpha-tocopherol E 308 Gamma-tocopherol E 309 Delta-tocopherol E 322 Lecithins E 471 Monoand diglycerides of fatty acids E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates quantum satis 30 g/l 10 g/l quantum satis
Refined olive oil, including olive pomace oil E 307 Alpha-tocopherol 200 mg/l
Ripened cheese E 170 Calcium carbonates E 504 Magnesium carbonates E 509 Calcium chloride E 575 Glucono-delta-lactone quantum satis
Mozzarella and whey cheese E 270 Lactic acid E 330 Citric acid E 575 Glucono-delta-lactone quantum satis
Canned and bottled fruit and vegetables E 260 Acetic acid 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 quantum satis
Gehakt E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates quantum satis
Pre-packed preparations of fresh minced meat E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates quantum satis
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt E 260 Acetic acid 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 Monoand diglycerides of fatty acids E 472a Acetic acid esters of monoand diglycerides of fatty acids E 472d Tartaric acid esters of monoand diglycerides of fatty acids E 472e Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids E 472f Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids quantum satis
Pain courant français E 260 Acetic acid 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 Monoand diglycerides of fatty acids quantum satis
Fresh pasta E 270 Lactic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 322 Lecithins E 330 Citric acid E 334 Tartaric acid E 471 Monoand diglycerides of fatty acids 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 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 quantum satis
Foie gras, foie gras entier, blocs de foie gras E 300 Ascorbic acid E 301 Sodium ascorbate 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

2

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.

PART 1 — MISCELLANEOUS ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTH

Notes

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

PART 2 — MISCELLANEOUS ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH

Notes

EC No. Name Maximum level
E 270 E 330 Lactic acid (L(+)-form only) Citric acid quantum satis quantum satis
E 306 E 307 E 308 E 309 Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol 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 E 471 Lecithins Monoand diglycerides of fatty acids 1 g/l 4 g/l
E 407 E 410 E 412 Carrageenan Locust bean gum Guar gum 0.3 g/l 1 g/l 1 g/l

PART 3 — MISCELLANEOUS ADDITIVES PERMITTED IN WEANING FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH

EC No. Name Food Maximum level
E 170 E 260 E 261 E 262 E 263 E 270 E 296 E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 507 E 524 E 525 E 526 Calcium carbonates Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid[^f00071] Malic acid[^f00071] Sodium lactate[^f00071] Potassium lactate[^f00071] Calcium lactate[^f00071] Citric acid Sodium citrates Potassium citrates Calcium citrates Hydrochloric acid Sodium hydroxide Potassium hydroxide Calcium hydroxide Weaning foods quantum satis (only for pH adjustment)
E 500 E 501 E 503 Sodium carbonates Potassium carbonates Ammonium carbonates Weaning foods quantum satis (only as raising agents)
E 300 E 301 E 302 L-ascorbic acid Sodium L-ascorbate Calcium L-ascorbate Fruit and vegetable-based drinks, juices and baby foods 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 E 306 E 307 E 308 E 309 L-ascorbyl palmitate Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol 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 E 340 E 341 Sodium phosphates Potassium phosphates 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 E 472a E 472b E 472c Mono- and diglycerides of fatty acids Acetic acid esters of monoand diglycerides of fatty acids Lactic acid esters of monoand diglycerides of fatty acids Citric acid esters of monoand diglycerides of fatty acids Biscuits and rusks Cereal-based foods Baby foods 5 g/kg individually or in combination
E 400 E 401 E 402 E 404 Alginic acid Sodium alginate Potassium alginate Calcium alginate Desserts Puddings 0.5 g/kg individually or in combination
E 410 E 412 E 414 E 415 E 440 Locust bean gum Guar gum Acacia gum (gum arabic) Xanthan gum 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 E 335 E 336 E 354 E 450a E 575 Tartaric acid[^f00072] Sodium tartrate[^f00072] Potassium tartrate[^f00072] Calcium tartrate[^f00072] Disodium diphosphate Glucono-delta-lactone Biscuits and rusks 5 g/kg as a residue
E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate Weaning foods 50 g/kg

PART 4 — 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 revoked References Extent of revocation
The Meat (Treatment) Regulations 1964. S.I. 1964/19. The whole Regulations.
The Meat (Treatment) (Scotland) Regulations 1964. S.I. 1964/44. The whole Regulations.
The Mineral Hydrocarbons in Food Regulations 1966. S.I. 1966/1073. In regulation 2(1), the definition of dried fruit.
The Mineral Hydrocarbons in Food (Scotland) Regulations 1966. S.I. 1966/1263. In regulation 2(1), the definition of dried fruit.
The Solvents in Food Regulations 1967. S.I. 1967/1582. The whole Regulations.
The Solvents in Food (Amendment) Regulations 1967. S.I. 1967/1939. The whole Regulations.
The Solvents in Food (Scotland) Regulations 1968. S.I. 1968/263. The whole Regulations.
The Specified Sugar Products Regulations 1976. S.I. 1976/509. 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).
Regulation 15.
Schedule 3.
The Cocoa and Chocolate Products Regulations 1976. S.I. 1976/541. In regulation 2(1), the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”.
In Schedule 2, Part I.
The Cocoa and Chocolate Products (Scotland) Regulations 1976. S.I. 1976/914. In regulation 2(1), the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”.
In Schedule 2, Part I.
The Specified Sugar Products (Scotland) Regulations 1976. S.I. 1976/946. 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).
Regulation 16.
Schedule 3.
The Fruit Juices and Fruit Nectars Regulations 1977. S.I. 1977/927. In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”.
Regulation 2(3).
Regulation 6(a).
Regulation 17.
In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e).
Schedule 3.
The Condensed Milk and Dried Milk Regulations 1977. S.I. 1977/928. In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier”.
Regulation 2(5).
Regulation 5A(e).
Schedule 2.
The Fruit Juices and Fruit Nectars (Scotland) Regulations 1977. S.I. 1977/1026. In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”.
Regulation 2(3).
Regulation 6(a).
Regulation 18.
In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e).
Schedule 3.
The Condensed Milk and Dried Milk (Scotland) Regulations 1977. S.I. 1977/1027. In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier”.
Regulation 2(5).
Regulation 5A(e).
Schedule 2.
The Antioxidants in Food Regulations 1978. S.I. 1978/105. The whole Regulations.
The Antioxidants in Food (Scotland) Regulations 1978. S.I. 1978/492. The whole Regulations.
The Coffee and Coffee Products Regulations 1978. S.I. 1978/1420. In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”.
Regulation 5A(d).
Regulation 14.
The Coffee and Coffee Products (Scotland) Regulations 1979. S.I. 1979/383. In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”.
Regulation 5A(d).
Regulation 15.
The Antioxidants in Food (Amendment) Regulations 1980. S.I. 1980/1831. The whole Regulations.
The Solvents in Food (Amendment) Regulations 1980. S.I. 1980/1832. The whole Regulations.
The Miscellaneous Additives in Food Regulations 1980. S.I. 1980/1834. The whole Regulations.
The Antioxidants in Food (Scotland) (Amendment) Regulations 1980. S.I. 1980/1886. The whole Regulations.
The Solvents in Food (Scotland) (Amendment) Regulations 1980. S.I. 1980/1887. The whole Regulations.
The Miscellaneous Additives in Food (Scotland) Regulations 1980. S.I. 1980/1889. The whole Regulations.
The Jam and Similar Products Regulations 1981. S.I. 1981/1063. Regulation 11(5).
Regulation 12(2).
In regulation 12(2C), the words “Subject to paragraph (2D) of this regulation,”.
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 Jam and Similar Products (Scotland) Regulations 1981. S.I. 1981/1320. Regulation 11(5).
Regulation 12(2).
In regulation 12(2C), the words “Subject to paragraph (2D) of this regulation,”.
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 1982. S.I. 1982/14. The whole Regulations.
The Cocoa and Chocolate Products (Amendment) Regulations 1982. S.I. 1982/17. Regulation 2(5).
The Schedule.
The Cocoa and Chocolate Products (Scotland) (Amendment) Regulations 1982. S.I. 1982/108. Regulation 2(5).
The Schedule.
The Miscellaneous Additives in Food (Scotland) (Amendment) Regulations 1982. S.I. 1982/515. The whole Regulations.
The Fruit Juices and Fruit Nectars (Amendment) Regulations 1982. S.I. 1982/1311. Regulation 8.
The Fruit Juices and Fruit Nectars (Scotland) (Amendment) Regulations 1982. S.I. 1982/1619. Regulation 8.
The Food (Revision of Penalties) Regulations 1982. S.I. 1982/1727. In Schedule 1, the references to the Meat (Treatment) Regulations 1964, the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978 and the Miscellaneous Additives in Food Regulations 1980.
The Food and Drugs (Scotland) Act 1956 (Transfer and Enforcement Functions) Regulations 1983. S.I. 1983/270. In Schedule 2, the references to the Antioxidants in Food (Scotland) Regulations 1978 and the Miscellaneous Additives in Food (Scotland) Regulations 1980.
In Schedule 3, the references to the Meat Treatment (Scotland) Regulations 1964 and the Solvents in Food (Scotland) Regulations 1968.
The Meat Products and Spreadable Fish Products Regulations 1984. S.I. 1984/1566. In regulation 2(1), in the definition of “additive”, the words from “in so far as their use” to the end.
The Meat Products and Spreadable Fish Products (Scotland) Regulations 1984. S.I. 1984/1714. 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) Regulations 1985. S.I. 1985/67. In Part I of the Schedule, the references to the Meat (Treatment) Regulations 1964, the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978 and the Miscellaneous Additives in Food Regulations 1980.
The Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985. S.I. 1985/1068. In Schedule 1, the references to the Meat Treatment (Scotland) Regulations 1964, the Solvents in Food (Scotland) Regulations 1968, the Antioxidants in Food (Scotland) Regulations 1978 and the Miscellaneous Additives in Food (Scotland) Regulations 1980.
The Condensed Milk and Dried Milk (Amendment) Regulations 1986. S.I. 1986/2299. Regulation 2(b).
The Condensed Milk and Dried Milk (Scotland) (Amendment) Regulations 1987. S.I. 1987/26. Regulation 2(b).
The Preservatives in Food Regulations 1989. S.I. 1989/533. The whole Regulations.
The Preservatives in Food (Scotland) Regulations 1989. S.I. 1989/581. The whole Regulations.
The Emulsifiers and Stabilisers in Food Regulations 1989. S.I. 1989/876. The whole Regulations.
The Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989. S.I. 1989/945. The whole Regulations.
The Preservatives in Food (Scotland) (Amendment) Regulations 1989. S.I. 1989/2216. The whole Regulations.
The Preservatives in Food (Amendment) Regulations 1989. S.I. 1989/2287. The whole Regulations.
The Jam and Similar Products (Amendment) Regulations 1990. S.I. 1990/2085. Regulation 7(1) and (3).
Regulation 8(a) and (e).
Regulation 11(b).
The Jam and Similar Products (Scotland) (Amendment) Regulations 1990. S.I. 1990/2180. Regulation 7(1) and (3).
Regulation 8(a) and (e).
Regulation 11(b).
The Fruit Juices and Fruit Nectars (England, Wales and Scotland) (Amendment) Regulations 1991. S.I. 1991/1284. Regulation 6(a).
Regulation 8.
The Food Safety (Exports) Regulations 1991. S.I. 1991/1476. In Part I of Schedule 1, the references to the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978, the Miscellaneous Additives in Food Regulations 1980, the Preservatives in Food Regulations 1989 and the Emulsifiers and Stabilisers in Food Regulations 1989.
In Schedule 2, the references to the Solvents in Food (Scotland) Regulations 1968, the Antioxidants in Food (Scotland) Regulations 1978, the Miscellaneous Additives in Food (Scotland) Regulations 1980, the Preservatives in Food (Scotland) Regulations 1989 and the Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989.
The Antioxidants in Food (Amendment) Regulations 1991. S.I. 1991/2540. The whole Regulations.
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1992. S.I. 1992/165. The whole Regulations.
The Food Additives Labelling Regulations 1992. S.I. 1992/1978. Regulation 8(2), (3) and (5).
Regulation 9(2), (3) and (5).
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1993. S.I. 1993/1161. The whole Regulations.

Signed

Angela Browning — Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food — 4th December 1995

Signed by authority of the Secretary of State for Health:

Cumberlege — Parliamentary Under Secretary of State, — Department of Health — 17th November 1995

Signed by authority of the Secretary of State for Wales:

Rod Richards — Parliamentary Under Secretary of State, Welsh Office — 23rd November 1995

Lindsay — Parliamentary Under Secretary of State, Scottish Office — 21st November 1995

Explanatory note

(This note is not part of the Regulations)

These Regulations, which apply to Great Britain, implement European Parliament and Council Directive 95/2/EC (OJ 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 (OJ 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—

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 compliance cost assessment of the effect that this instrument would have on the cost of business is available from Branch B of the Additives and Novel Foods Division of the Ministry of Agriculture, Fisheries and Food, Ergon House, c/o Nobel House, 17 Smith Square, London SW1P 3JR.

Footnotes

[^f00001]: 1990 c. 16; “the Ministers” is defined in section 4(1) of the Act; section 6(4)(a) of the Act was amended by the Deregulation and Contracting Out Act 1994 (c. 40), Schedule 9, paragraph 6.

[^f00002]: S.I. 1995/3124.

[^f00003]: OJ No. L40, 11.2.89, p.27.

[^f00004]: OJ No. L186, 30.6.89, p.27.

[^f00005]: OJ No. L61, 18.3.95, p.1.

[^f00006]: OJ No. L248, 14.10.95, p.60.

[^f00007]: OJ No. L229, 30.8.80, p.11.

[^f00008]: OJ No. L319, 7.11.81, p.19.

[^f00009]: OJ No. L337, 31.12.91, p.48.

[^f00010]: S.I. 1995/3123.

[^f00011]: S.I. 1966/1073; the relevant amending instrument is S.I. 1991/1476.

[^f00012]: S.I. 1966/1263; the relevant amending instrument is S.I. 1991/1476.

[^f00013]: S.I. 1976/509; the relevant amending instruments are S.I. 1980/1849, 1990/2486, 1995/3124.

[^f00014]: S.I 1976/946; the relevant amending instruments are S.I. 1981/137, 1990/2625, 1995/3124.

[^f00015]: S.I. 1976/541; the relevant amending instrument is S.I. 1982/17.

[^f00016]: S.I. 1976/914; the relevant amending instrument is S.I. 1982/108.

[^f00017]: S.I. 1977/927; the relevant amending instruments are S.I. 1982/1311, 1991/1284.

[^f00018]: S.I. 1977/1026; the relevant amending instruments are S.I. 1982/1619, 1991/1284.

[^f00019]: S.I. 1977/928; the relevant amending instrument is S.I. 1986/2299.

[^f00020]: S.I. 1977/1027; the relevant amending instrument is S.I. 1987/26.

[^f00021]: S.I. 1978/1420; the relevant amending instruments are S.I. 1982/254, 1987/1986.

[^f00022]: S.I. 1979/383; the relevant amending instruments are S.I. 1982/409, 1987/2014.

[^f00023]: S.I. 1981/1063; the relevant amending instruments are S.I. 1990/2085, 1995/3124, 1995/3123.

[^f00024]: S.I. 1981/1320; the relevant amending instruments are S.I. 1990/2180, 1995/3124, 1995/3123.

[^f00025]: S.I. 1984/1566; the relevant amending instruments are S.I. 1995/3124, 1995/3123.

[^f00026]: S.I. 1984/1714; the relevant amending instruments are S.I. 1995/3124, 1995/3123.

[^f00027]: S.I. 1992/1978; the relevant amending instruments are S.I. 1995/3124, 1995/3123.

[^f00028]: OJ No. L149,14.6.91, pp. 1-9.

[^f00029]: OJ No. L84, 27.3.87, p.1.

[^f00030]: In edible parts.

[^f00031]: OJ No. L205, 13.8.79, p.5.

[^f00032]: OJ No. L356, 27.12.73, p.71.

[^f00033]: OJ No. L373, 31.12.88, p.59.

[^f00034]: OJ No. L231, 13.8.92, p.1.

[^f00035]: OJ No. L176, 3.7.84, p.6.

[^f00036]: OJ No. L54, 5.3.79, p.1.

[^f00037]: This substance may be present naturally in certain cheeses as a result of fermentation processes.

[^f00038]: When labelled `for food use', nitrite may only be sold in a mixture with salt or a salt substitute.

[^f00039]: Expressed as NaNO₂.

[^f00040]: Residual amount at point of sale to the final consumer, expressed as NaNO₂.

[^f00041]: Expressed as NaNO₃.

[^f00042]: Residual amount nitrite formed from nitrate included, expressed as NaNO₂.

[^f00043]: Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.

[^f00044]: When combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally.

[^f00045]: E 338 only.

[^f00046]: E 341 (ii) only.

[^f00047]: E 341 (iii) only.

[^f00048]: OJ No. L228, 16.8.73, p.23.

[^f00049]: E 493 only.

[^f00050]: E 492 only.

[^f00051]: Asbestos free.

[^f00052]: E 553b only.

[^f00053]: 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.

[^f00054]: Authorised until 31 December 1997 in accordance with Article 5 of Directive 89/107/EEC pending consideration for inclusion in Directive 95/2/EC.

[^f00055]: OJ No. L22, 9.2.65, p.373/65 (OJ/SE 1965-66 p.25).

[^f00056]: OJ No. L148, 11.7.67, p.148/10 (OJ/SE 1967 p.178).

[^f00057]: OJ No. L126, 14.5.76, p.33.

[^f00058]: OJ No. L352, 13.12.86, p.45.

[^f00059]: OJ No. L223, 14.8.78, p.30.

[^f00060]: OJ No. L297, 23.10.82, p.31.

[^f00061]: OJ No. L223, 14.8.78, p.7.

[^f00062]: OJ No. L230, 5.8.82, p.35.

[^f00063]: OJ No. L326, 24.11.90, p.58.

[^f00064]: OJ No. L178, 28.7.95, p.1.

[^f00065]: OJ No. L55, 29.2.92, p.96.

[^f00066]: OJ No. L221, 12.8.74, p.10.

[^f00067]: OJ No. L229, 30.8.80, p.1.

[^f00068]: Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Schedule 7.

[^f00069]: OJ No. L224, 30.9.93, p.23.

[^f00070]: OJ No. L24, 30.1.76, p.49.

[^f00071]: L(+)-form only.

[^f00072]: L(+)-form only.

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