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12.11.2011 Official
Journal
of
the
European
Union
L
295/1
II
(Non-legislative acts)
REGULATIONS
COMMISSION REGULATION (EU) No 1129/2011
of 11 November 2011
amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the
Council by establishing a Union list of food additives
(Text with EEA relevance)
THE EUROPEAN COMMISSION,
placed on the market and used in foods under the
conditions of use specified therein. The additives should
be listed on the basis of the categories of food to which
Having regard to the Treaty on the Functioning of the European
they may be added. In order to facilitate the transfer and
Union,
to enhance transparency of the authorisation procedure,
it is appropriate to develop a new food categorisation
system which will form the basis of Annex II.
Having regard to Regulation (EC) No 1333/2008 of the
European Parliament and of the Council of 16 December
2008 on food additives ( 1 ), and in particular Article 10,
Article 30(1) and Article 30(5) thereof,
(4) The
established
Codex
Alimentarius
General
Standard
for
Food Additives ( 5 ), food category system has been used as
a starting point for developing the Union system.
However, that system needs to be adapted to take into
Whereas:
account the specificity of the existing food additive auth
orisations in the Union. Current sector specific Union
provisions on foods have been taken into account. The
(1) Regulation
(EC)
No
1333/2008
provides
for
the
estab
categories are created with the sole purpose of listing the
lishment of a Union list of food additives approved for
authorised additives and their conditions of use.
use in foods and their conditions of use.
(2) Food
additives
which
are
currently
permitted
for
use
in (5) For
reasons
of
clarity
it
is
necessary
to
list
food
additives
foods under European Parliament and Council Directive
in groups of additives for authorisation for certain foods.
94/35/EC of 30 June 1994 on sweeteners for use in
Guidance should be provided to describe the different
foodstuffs (
categories in order to ensure uniform interpretation.

2 ), European Parliament and Council
Directive 94/36/EC of 30 June 1994 on colours for
When necessary, interpretation decisions can be
use in foodstuffs (
adopted in accordance with Article 19 of Regulation

3 ) and European Parliament and
Council Directive 95/2/EC of 20 February 1995 on
(EC) No 1333/2008 in order to clarify whether or not
food additives other than colours and sweeteners (
a particular food belongs to a certain category of food.

4 ),

should be included in Annex II to Regulation (EC)
No 1333/2008 after a review of their compliance with
Articles 6, 7 and 8 thereof. The review should not
include a new risk assessment by the European Food
(6) Nitrites
(E
249–250)
are
needed
as
a
preservative
in
meat
Safety Authority (hereinafter ‘the Authority’). Food
products to control the possible growth of harmful
additives and uses which are no longer needed shall
bacteria, in particular Clostridium botulinum. The use of
not be entered in Annex II to that Regulation.
nitrites in meat may however lead to formation of nitro
samines which are carcinogenic substances. The current
authorisation of nitrites as food additives makes a
balance between these effects, taking into account the
(3)
Only food additives included in the Union list set out in
Annex II to Regulation (EC) No 1333/2008 may be
scientific opinion of the Authority and the need to
maintain certain traditional foods on the market. For
some traditionally manufactured meat products
( 1 ) OJ L 354, 31.12.2008, p. 16.
maximum residual limits were set out in Annex III to
( 2 ) OJ L 237, 10.9.1994, p. 3.
( 3 ) OJ L 237, 10.9.1994, p. 13.
( 4 ) OJ L 61, 18.3.1995, p. 1.
( 5 ) GSFA, Codex STAN 192-1995.

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Directive 95/2/EC. Those limits should be maintained in
these substances is safe for the consumer and it plans to
adequately specified and identified products; however it
prepare a new proposal with the revised levels by July
should be clarified that the limits apply at the end of the
2011.
production process. In addition, the Commission will
consult Member States, the stakeholders and the
Authority to discuss the possibility to reduce the
current maximum limits in all meat products and to
(11) In
its
opinion
on
the
safety
of
aluminium
from
dietary
further simplify the rules for the traditionally manu
intake adopted on 22 May 2008 the Authority
factured products. Depending on the outcome of such
concluded that the exposure might be too high in a
consultation, the Commission will consider whether it is
significant part of the European population. The
appropriate to propose an adaptation to the maximum
Authority could not conclude on the specific sources
levels of nitrites that may be added to certain meat
contributing to the aluminium content of a particular
products.
food, such as the amount inherently present, the
contributions from use of food additives, and the
amounts released to the food during processing and
storage from aluminium-containing foils, containers, or
(7) For
prepared
table
water
covered
by
category
14.1.1,
the
utensils. In order to reduce exposure to aluminium the
only permitted additives should be phosphoric acid and
use of certain aluminium containing food additives
phosphates. Taking into account that Annex II to Regu
should be restricted. The Commission is preparing
lation (EC) No
1333/2008 is intended to further
measures to limit exposure to aluminium containing
harmonise the use of food additives in foods in the
additives and intend to prepare a proposal with revised
Union and to ensure the effective functioning of the
levels by September 2011.
internal market, mineral salts which are added to
prepared waters for standardisation purposes should
not be considered as additives and, therefore, should
not fall within the scope of this Regulation.
(12) The
stakeholders
were
requested
to
provide
information
about the use and the need to use the food colours as
listed in Annex V to Directive 94/36/EC. Some of those
food colours are currently not used in some of the food
(8) All
currently
authorised
food
additives
are
subject
to
a
re-
categories listed in that Annex. However, some of those
evaluation by the Authority in accordance with
authorised colours should be maintained on the list as
Commission Regulation (EU) No 257/2010 ( 1 ) that sets
they may be needed to replace or partly replace colours
up a programme for the re-evaluation of approved food
that might raise concern to the Authority during re-
additives. The re-evaluation of food additives is being
evaluation. At this stage the number of authorised food
carried out in accordance with the priorities laid down
colours can be reduced in the following food categories:
in that Regulation.
flavoured processed cheese, preserves of red fruit, fish
paste and crustacean paste, precooked crustacean and
smoked fish.
(9) In
January
2008,
the
Authority
adopted
an
opinion
on
lycopene ( 2 ) in which it derived an acceptable daily intake
(ADI) of 0,5 mg/kg bw/day for lycopene (E 160d) from
(13) Food
colour
ethyl
ester
of
beta-apo-8'-carotenoic
acid
(C
all sources and that the potential intake might exceed the
30) (E 160f) is not offered anymore by the manufacturer
ADI, particularly for children. The use of lycopene as a
and re-evaluation of this substance by the Authority is no
food colour should therefore be restricted.
longer supported by the business operators. Therefore,
this additive should not be included in the Union list.
(10) In
September 2009, the
Authority
adopted
scientific
opinions on sunset yellow FCF (E 110) ( 3 ), quinoline
(14) The
use
of
food
colour
canthaxanthin
(E
161g)
is
auth
yellow (E 104) ( 4 ) and ponceau 4R (E 124) ( 5 ). Based
orised only in ‘Saucisses de Strasbourg’. The Commission
on the dietary exposure assessment in the scientific
was informed that this food colour is no longer used.
opinions, the Authority concluded that, in the case of
Therefore, the authorisation of use of this additive in
quinoline yellow and ponceau 4R at the maximum
Saucisses de Strasbourg should not be included in the
levels of use, intake estimates at the mean and the high
Union list. However Directive 2009/35/EC of the
percentiles are generally above the ADI. Also for sunset
European Parliament and of the Council of 23 April
yellow exposure may be too high in particular for 1- to
2009 on the colouring matters which may be added to
10-year-old children. The intake estimates are calculated
medicinal products (
based on the use levels provided by the food industry in

6 ) lays down that Member States
shall not authorise, for the colouring of medicinal
2009. The Commission is revising the current authorised
products for human and veterinary use any colouring
uses and use levels in order to verify that the exposure to
matters other than those covered by Annex I to
Directive 94/36/EC. Canthaxanthin is currently being
( 1 ) OJ L 80, 26.3.2010, p. 19.
used in some medicinal products. The additive should
( 2 ) EFSA Journal (2008); 674, p. 1.
therefore remain on the list of authorised additives.
( 3 ) EFSA Journal 2009; 7(11):1330.
( 4 ) EFSA Journal 2009; 7(11):1329.
( 5 ) EFSA Journal 2009; 7(11):1328.
( 6 ) OJ L 109, 30.4.2009, p. 10.

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12.11.2011 Official
Journal
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European
Union
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(15) Commission
Regulation
(EC)
No
884/2007
of
26
July
need for additives may be different depending on the
2007 on emergency measures suspending the use of
different forms in which they are presented: liquid,
Red 2G (E 128) as food colour ( 1 ) suspended the use
powder and tablet form.
of the colour and the placing on the market of foods
containing this colour. Therefore, Red 2G (E 128) should
not be included in the Union list.
(20) The transfer of food additives to Annex II of Regulation
(EC) No 1333/2008 should be considered as complete in
accordance with Article 34 of that Regulation from the
(16) During the re-evaluation by the Authority it appeared
date of application of amendments introduced by this
that the food colour, brown FK (E 154) only authorised
Regulation. Until then, the provisions of Article 2(1),
in kippers, is no longer used. During its re-evaluation, the
(2) and (4) of Directive 94/35/EC, Article 2(1) to (6)
Authority could not conclude on the safety of this
and (8) to (10) of Directive 94/36/EC and Articles 2
substance due to the deficiencies in the available
and 4 of Directive 95/2/EC and Annexes to these
toxicity data ( 2 ). Therefore, this additive should not be
Directives should continue to apply.
included in the Union list.
(21) The
current
uses
of
additives
covered
by
Articles
6,
7
and
(17) The anti-caking agent silicon dioxide (E 551) is currently
8 of Regulation (EC) No 1333/2008, should not be
authorised under Directive 95/2/EC for a variety of uses.
affected by their transfer to the Union list. However, a
This food additive has been allocated an acceptable daily
transitional period should be provided in order to allow
intake (ADI) ‘not specified’ by the Scientific Committee
business operators to comply with the provisions of this
on Food in its opinion of 18 May 1990 ( 3 ). There is a
Regulation.
technological need to extend its uses to a higher level
than is currently authorised for salt substitutes. Such use
would benefit the consumer by providing anti-caking salt
substitutes for sale in hot and humid European countries,
since currently caking effects result in an inconvenient
(22) It is necessary to clarify the exception to the carry-over
principle in a compound food other than as referred to
and often impossible usage of salt substitutes. Therefore,
in Annex II as laid down in point (a) of Article 18(1) of
it is appropriate to authorise an increased maximum limit
Regulation (EC) No 1333/2008. In Article 3 of Directive
for salt substitutes.
95/2/EC and Article 3 of Directive 94/36/EC this
exception applied to the foods that are now listed in
Tables 1 and 2 respectively. In other compound foods
belonging to the categories listed in part E (such as
(18) The
Authority
assessed
the
information
on
the
safety
of
soups, sauces, salads etc) the carry over principle
basic methacrylate copolymer as a glazing agent/coating
should continue to apply.
agent in solid food supplements. In its opinion of
10 February 2010, the Authority concluded that this
uses is of no safety concern, since basic methacrylate
copolymer is virtually not absorbed from the gastroin
testinal tract after oral administration. The additive is
(23) The
measures
provided
for
in
this
Regulation
are
in
expected to play a technological role by moisture
accordance with the opinion of the Standing
protection and taste masking of various nutrients in
Committee of the Food Chain and Animal Health, and
combination with a fast release of the nutrient in the
neither the European Parliament nor the Council has
stomach. Therefore, it is appropriate to authorise the
opposed them,
use of basic methacrylate copolymer as a glazing agent/
coating agent in solid food supplements as defined in
Article 2 of Directive 2002/46/EC of the European
Parliament and of the Council
( 4 ) at a level of
HAS ADOPTED THIS REGULATION:
100 000 mg/kg. This new food additive should be
assigned the E number E 1205.
Article 1
Amendment to Regulation (EC) No 1333/2008
(19) It
is
necessary
to
regulate
the
use
of
additives
in
table-top
sweeteners as defined in point (g) of Article 3(2) of
Annex II to Regulation (EC) No 1333/2008 is replaced by the
Regulation (EC) No
1333/2008. Those preparations
text of the Annex to this Regulation.
containing permitted sweeteners are intended for sale
to the final consumer as a substitute for sugar. The
( 1 ) OJ L 195, 27.7.2007, p. 8.
Article 2
( 2 ) EFSA Journal 2010; 8(4):1535.
( 3 ) Opinion of the Scientific Committee for Food on First Series of Food
Transitional provisions
Additives for various technological functions, Reports of SCF (25th
series, 1991).
1. Annex
II
to
Regulation
(EC)
No
1333/2008,
as
amended
( 4 ) OJ L 183, 12.7.2002, p. 51.
by this Regulation, shall apply from 1 June 2013.

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2. By
derogation
to
paragraph
1,
the
following
entries
in 4. By
derogation
to
paragraph
3,
the
entry
in
Annex
IV
to
Annex II to Regulation (EC) No 1333/2008, as amended by
Directive 95/2/EC concerning of use of silicon dioxide (E 551)
this Regulation, shall apply from the date of entry into force
in salt substitutes shall cease to apply from the date of entry
of this Regulation:
into force of this Regulation.
(a) in point 3 of part B, the entry concerning basic metha
crylate copolymer (E 1205);
5. Foods
that
have
been
lawfully
placed
on
the
market
before
1 June 2013, but do not comply with this regulation, may
continue to be marketed until their date of minimal durability
(b) in point 12.1.2 of Part E, the entry concerning the use of
or use-by-date.
silicon dioxide (E 551) in salt substitutes;
(c) in point 17.1 of Part E, the entry concerning the use of
Article 3
basic methacrylate copolymer (E 1205) in food supplements
supplied in solid form.
Regulation (EC) No 884/2007 is repealed as from 1 June 2013.
3. Article 2(1), (2) and (4) of Directive 94/35/EC, Article 2(1)
Article 4
to (6), (8), (9) and (10) of Directive 94/36/EC and Articles 2 and
4 of Directive 95/2/EC and the Annexes to those Directives
This Regulation shall enter into force on the 20th day following
shall cease to apply from 1 June 2013.
its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 11 November 2011.
For the Commission
The President
José Manuel BARROSO

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12.11.2011 Official
Journal
of
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European
Union
L
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ANNEX
‘ANNEX II
Union list of food additives approved for use in foods and conditions of use
PART A
1. Introduction
This Union list includes:
— the name of the food additive and its E number,
— the foods to which the food additive may be added,
— the conditions under which the food additive may be used,
— restrictions on the sale of the food additive directly to the final consumer.
2. General provisions on listed food additives and conditions of use
1. Only the substances listed in Part B may be used as additives in foods.
2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex.
3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and
additives are grouped on the basis of definitions set out in Part C of this Annex.
4. Aluminium lakes prepared from the listed colours are authorised.
5. The colours E 123, E 127, E 160b, E 173 and E 180, may not be sold directly to the consumer.
6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that
this is stated in addition to the number and designation.
7. When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute.
8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed
in Table 1, as regards food additives in general, and in Table 2, as regards food colours.
Table 1
Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in
Article 18(1)(a) of Regulation (EC) No 1333/2008
1 Unprocessed
foods
as
defined
in
Article
3
of
Regulation
(EC)
No
1333/2008
2
Honey as defined in Council Directive 2001/110/EC ( 1 )
3 Non-emulsified
oils
and
fats
of
animal
or
vegetable
origin
4 Butter
5
Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream
(excluding reduced fat cream)
6 Unflavoured
fermented
milk
products,
not
heat-treated
after
fermentation
7 Unflavoured
buttermilk
(excluding
sterilised
buttermilk)
8
Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the
Council ( 2 ) and spring water and all other bottled or packed waters
9 Coffee
(excluding
flavoured
instant
coffee)
and
coffee
extracts
10 Unflavoured
leaf
tea

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11 Sugars
as
defined
in
Council
Directive
2001/111/EC
( 3 )
12 Dry
pasta,
excluding
gluten-free
and/or
pasta
intended
for
hypoproteic
diets,
in
accordance
with
Directive 2009/39/EC of the European Parliament and of the Council ( 4 )
( 1 ) OJ L 10, 12.1.2002, p. 47.
( 2 ) OJ L 164, 26.6.2009, p. 45.
( 3 ) OJ L 10, 12.1.2002, p. 53.
( 4 ) OJ L 124, 20.5.2009, p. 21.
Table 2
Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out
in Article 18(1)(a) of Regulation (EC) No 1333/2008
1
Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
2
All bottled or packed waters
3 Milk,
full
fat,
semi-skimmed
and
skimmed
milk,
pasteurised
or
sterilised
(including
UHT
sterilisation)
(unflavoured)
4 Chocolate
milk
5 Fermented
milk
(unflavoured)
6 Preserved
milks
as
mentioned
in
Council
Directive
2001/114/EC
( 1 ) (unflavoured)
7 Buttermilk
(unflavoured)
8 Cream
and
cream
powder
(unflavoured)
9 Oils
and
fats
of
animal
or
vegetable
origin
10 Ripened
and
unripened
cheese
(unflavoured)
11 Butter
from
sheep
and
goats’
milk
12 Eggs
and
egg
products
as
defined
in
Regulation
(EC)
No
853/2004
13 Flour
and
other
milled
products
and
starches
14 Bread
and
similar
products
15 Pasta
and
gnocchi
16 Sugar
including
all
mono-
and
disaccharides
17
Tomato paste and canned and bottled tomatoes
18 Tomato-based
sauces
19 Fruit
juice
and
fruit
nectar
as
mentioned
in
Council
Directive
2001/112/EC
( 2 ) and vegetable juice and
vegetable nectars
20 Fruit,
vegetables
(including
potatoes)
and
mushrooms
—
canned,
bottled
or
dried;
processed
fruit,
vegetables (including potatoes) and mushrooms
21 Extra
jam,
extra
jelly,
and
chestnut
purée
as
mentioned
in
Council
Directive
2001/113/EC
( 3 ); crème de
pruneaux
22
Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including
prepared meals containing these ingredients
23
Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC
of the European Parliament and of the Council ( 4 )

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24
Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and
of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and
instant mixes of these products
25 Salt,
salt
substitutes,
spices
and
mixtures
of
spices
26 Wine
and
other
products
covered
by
Council
Regulation
(EC)
No
1234/2007
( 5 ), as listed in its Annex I,
Part XII
27 Spirit
drinks
defined
in
Annex
II,
paragraphs
1-14
of
Regulation
(EC)
No
110/2008
of
the
European
Parliament and of the Council ( 6 ), spirits (preceded by the name of the fruit) obtained by maceration and
distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)
Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39
and 43 of Regulation (EC) No 110/2008, respectively
28 Sangria,
Clarea
and
Zurra
as
mentioned
in
Council
Regulation
(EEC)
No
1601/91
( 7 )
29 Wine
vinegar
covered
by
Regulation
(EC)
No
1234/2007,
as
listed
in
its
Annex
I,
Part
XII
30
Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special
medical purposes for infants and young children
31
Honey as defined in Directive 2001/110/EC
32 Malt
and
malt
products
( 1 ) OJ L 15, 17.1.2002, p. 19.
( 2 ) OJ L 10, 12.1.2002, p. 58.
( 3 ) OJ L 10, 12.1.2002, p. 67.
( 4 ) OJ L 197, 3.8.2000, p. 19.
( 5 ) OJ L 299, 16.11.2007, p. 1.
( 6 ) OJ L 39, 13.2.2008, p. 16.
( 7 ) OJ L 149, 14.6.1991, p. 1.
PART B
LIST OF ALL ADDITIVES
1. Colours
E-number Name
E 100 Curcumin
E 101 Riboflavins
E 102 Tartrazine
E 104 Quinoline
Yellow
E 110
Sunset Yellow FCF/Orange Yellow S
E 120 Cochineal,
Carminic
acid,
Carmines
E 122 Azorubine,
Carmoisine
E 123 Amaranth
E 124 Ponceau
4R,
Cochineal
Red
A
E 127 Erythrosine
E 129 Allura
Red
AC
E 131 Patent
Blue
V
E 132 Indigotine,
Indigo
carmine
E 133 Brilliant
Blue
FCF
E 140 Chlorophylls
and
chlorophyllins

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E-number Name
E 141 Copper
complexes
of
chlorophylls,
chlorophyllins
E 142 Green
S
E 150a Plain
caramel
( 1 )
E 150b Caustic
sulphite
caramel
E 150c Ammonia
caramel
E 150d Sulphite
ammonia
caramel
E 151
Brilliant Black BN, Black PN
E 153 Vegetable
carbon
E 155 Brown
HT
E 160a Carotenes
E 160b Annatto,
Bixin,
Norbixin
E 160c Paprika
extract,
capsanthin,
capsorubin
E 160d Lycopene
E 160e Beta-apo-8′-carotenal (C 30)
E 161b Lutein
E 161g Canthaxanthin
(*)
E 162 Beetroot
Red,
betanin
E 163 Anthocyanins
E 170 Calcium
carbonate
E 171 Titanium
dioxide
E 172 Iron
oxides
and
hydroxides
E 173 Aluminium
E 174 Silver
E 175 Gold
E 180 Litholrubine
BK
( 1 ) The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not
correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery,
pastry, alcoholic drinks).
(*) Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in
medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009,
p. 10).
2. Sweeteners
E-number Name
E 420 Sorbitols
E 421 Mannitol
E 950 Acesulfame
K
E 951 Aspartame
E 952 Cyclamates

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E-number Name
E 953 Isomalt
E 954 Saccharins
E 955 Sucralose
E 957 Thaumatin
E 959 Neohesperidine
DC
E 961 Neotame
E 962 Salt
of
aspartame-acesulfame
E 965 Maltitols
E 966 Lactitol
E 967 Xylitol
E 968 Erythritol
3. Additives other than colours and sweeteners
E-number Name
E 170 Calcium
carbonate
E 200 Sorbic
acid
E 202 Potassium
sorbate
E 203 Calcium
sorbate
E 210 Benzoic
acid
( 1 )
E 211 Sodium
benzoate
( 1 )
E 212 Potassium
benzoate
( 1 )
E 213 Calcium
benzoate
( 1 )
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium
ethyl
p-hydroxybenzoate
E 218 Methyl
p-hydroxybenzoate
E 219 Sodium
methyl
p-hydroxybenzoate
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

---

L 295/10
EN
Official Journal of the European Union
12.11.2011
E-number Name
E 234 Nisin
E 235 Natamycin
E 239 Hexamethylene
tetramine
E 242 Dimethyl
dicarbonate
E 249 Potassium
nitrite
E 250 Sodium
nitrite
E 251 Sodium
nitrate
E 252 Potassium
nitrate
E 260 Acetic
acid
E 261 Potassium
acetate
E 262 Sodium
acetates
E 263 Calcium
acetate
E 270 Lactic
acid
E 280 Propionic
acid
E 281 Sodium
propionate
E 282 Calcium
propionate
E 283 Potassium
propionate
E 284 Boric
acid
E 285 Sodium
tetraborate
(borax)
E 290 Carbon
dioxide
E 296 Malic
acid
E 297 Fumaric
acid
E 300 Ascorbic
acid
E 301 Sodium
ascorbate
E 302 Calcium
ascorbate
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 310 Propyl
gallate
E 311 Octyl
gallate
E 312 Dodecyl
gallate
E 315 Erythorbic
acid

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/11
E-number Name
E 316 Sodium
erythorbate
E 319 Tertiary-butyl
hydroquinone
(TBHQ)
E 320 Butylated
hydroxyanisole
(BHA)
E 321 Butylated
hydroxytoluene
(BHT)
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 334 Tartaric
acid
(L(+)-)
E 335 Sodium
tartrates
E 336 Potassium
tartrates
E 337 Sodium
potassium
tartrate
E 338 Phosphoric
acid
E 339 Sodium
phosphates
E 340 Potassium
phosphates
E 341 Calcium
phosphates
E 343 Magnesium
phosphates
E 350 Sodium
malates
E 351 Potassium
malate
E 352 Calcium
malates
E 353 Metatartaric
acid
E 354 Calcium
tartrate
E 355 Adipic
acid
E 356 Sodium
adipate
E 357 Potassium
adipate
E 363 Succinic
acid
E 380 Triammonium
citrate
E 385
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
E 392 Extracts
of
rosemary
E 400 Alginic
acid

---

L 295/12
EN
Official Journal of the European Union
12.11.2011
E-number Name
E 401 Sodium
alginate
E 402 Potassium
alginate
E 403 Ammonium
alginate
E 404 Calcium
alginate
E 405 Propane-1,
2-diol
alginate
E 406 Agar
E 407a Processed
euchema
seaweed
E 407 Carrageenan
E 410 Locust
bean
gum
E 412 Guar
gum
E 413 Tragacanth
E 414 Gum
arabic
(acacia
gum)
E 415 Xanthan
gum
E 416 Karaya
gum
E 417 Tara
gum
E 418 Gellan
gum
E 422 Glycerol
E 425 Konjac
E 426 Soybean
hemicellulose
E 427 Cassia
gum
E 431 Polyoxyethylene
(40)
stearate
E 432 Polyoxyethylene
sorbitan
monolaurate
(polysorbate
20)
E 433 Polyoxyethylene
sorbitan
monooleate
(polysorbate
80)
E 434 Polyoxyethylene
sorbitan
monopalmitate
(polysorbate
40)
E 435 Polyoxyethylene
sorbitan
monostearate
(polysorbate
60)
E 436 Polyoxyethylene
sorbitan
tristearate
(polysorbate
65)
E 440 Pectins
E 442 Ammonium
phosphatides
E 444 Sucrose
acetate
isobutyrate
E 445 Glycerol
esters
of
wood
rosins
E 450 Diphosphates
E 451 Triphosphates
E 452 Polyphosphates
E 459 Beta-cyclodextrin

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/13
E-number Name
E 460 Cellulose
E 461 Methyl
cellulose
E 462 Ethyl
cellulose
E 463 Hydroxypropyl
cellulose
E 464 Hydroxypropyl
methyl
cellulose
E 465 Ethyl
methyl
cellulose
E 466
Carboxy methyl cellulose, Sodium carboxy methyl cellulose, cellulose gum
E 468 Cross-linked
sodium
carboxy
methyl
cellulose,
cross
linked
cellulose
gum
E 469
Enzymatically hydrolysed carboxy methyl cellulose, Enzymatically hydrolysed cellulose gum
E 470a Sodium,
potassium
and
calcium
salts
of
fatty
acids
E 470b Magnesium
salts
of
fatty
acids
E 471 Mono-and
diglycerides
of
fatty
acids
E 472a
Acetic acid esters of mono- and diglycerides of fatty acids
E 472b Lactic
acid
esters
of
mono-
and
diglycerides
of
fatty
acids
E 472c
Citric acid esters of mono- and diglycerides of fatty acids
E 472d
Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 473 Sucrose
esters
of
fatty
acids
E 474 Sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids
E 476 Polyglycerol
polyricinoleate
E 477 Propane-1,2-diol
esters
of
fatty
acids
E 479b Thermally
oxidised
soya
bean
oil
interacted
with
mono-
and
diglycerides
of
fatty
acids
E 481 Sodium
stearoyl-2-lactylate
E 482 Calcium
stearoyl-2-lactylate
E 483 Stearyl
tartrate
E 491 Sorbitan
monostearate
E 492 Sorbitan
tristearate
E 493 Sorbitan
monolaurate
E 494 Sorbitan
monooleate
E 495 Sorbitan
monopalmitate
E 500 Sodium
carbonates
E 501 Potassium
carbonates

---

L 295/14
EN
Official Journal of the European Union
12.11.2011
E-number Name
E 503 Ammonium
carbonates
E 504 Magnesium
carbonates
E 507 Hydrochloric
acid
E 508 Potassium
chloride
E 509 Calcium
chloride
E 511 Magnesium
chloride
E 512 Stannous
chloride
E 513 Sulphuric
acid
E 514 Sodium
sulphates
E 515 Potassium
sulphates
E 516 Calcium
sulphate
E 517 Ammonium
sulphate
E 520 Aluminium
sulphate
E 521 Aluminium
sodium
sulphate
E 522 Aluminium
potassium
sulphate
E 523 Aluminium
ammonium
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 535 Sodium
ferrocyanide
E 536 Potassium
ferrocyanide
E 538 Calcium
ferrocyanide
E 541 Sodium
aluminium
phosphate
acidic
E 551 Silicon
dioxide
E 552 Calcium
silicate
E 553a Magnesium
silicate
E 553b Talc
E 554 Sodium
aluminium
silicate
E 555 Potassium
aluminium
silicate
E 556 Calcium
aluminium
silicate

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/15
E-number Name
E 558 Bentonite
E 559 Aluminium
silicate
(Kaolin)
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 579 Ferrous
gluconate
E 585 Ferrous
lactate
E 586 4-Hexylresorcinol
E 620 Glutamic
acid
E 621 Monosodium
glutamate
E 622 Monopotassium
glutamate
E 623 Calcium
diglutamate
E 624 Monoammonium
glutamate
E 625 Magnesium
diglutamate
E 626 Guanylic
acid
E 627 Disodium
guanylate
E 628 Dipotassium
guanylate
E 629 Calcium
guanylate
E 630 Inosinic
acid
E 631 Disodium
inosinate
E 632 Dipotassium
inosinate
E 633 Calcium
inosinate
E 634 Calcium
5′-ribonucleotides
E 635 Disodium
5′-ribonucleotides
E 640 Glycine
and
its
sodium
salt
E 650 Zinc
acetate
E 900 Dimethyl
polysiloxane
E 901 Beeswax,
white
and
yellow
E 902 Candelilla
wax
E 903 Carnauba
wax
E 904 Shellac

---

L 295/16
EN
Official Journal of the European Union
12.11.2011
E-number Name
E 905 Microcrystalline
wax
E 907 Hydrogenated
poly-1-decene
E 912 Montan
acid
esters
E 914 Oxidised
polyethylene
wax
E 920 L-cysteine
E 927b Carbamide
E 938 Argon
E 939 Helium
E 941 Nitrogen
E 942 Nitrous
oxide
E 943a Butane
E 943b Isobutane
E 944 Propane
E 948 Oxygen
E 949 Hydrogen
E 999 Quillaia
extract
E 1103 Invertase
E 1105 Lysozyme
E 1200 Polydextrose
E 1201 Polyvinylpyrrolidone
E 1202 Polyvinylpolypyrrolidone
E 1203 Polyvinyl
alcohol
(PVA)
E 1204 Pullulan
E 1205 Basic
methacrylate
copolymer
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

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/17
E-number Name
E 1451 Acetylated
oxidised
starch
E 1452 Starch
aluminium
octenyl
succinate
E 1505 Triethyl
citrate
E 1517 Glyceryl
diacetate
(diacetin)
E 1518 Glyceryl
triacetate
(triacetin)
E 1519 Benzyl
alcohol
E 1520 Propane-1,
2-diol
(propylene
glycol)
E 1521 Polyethylene
glycol
( 1 ) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing
practice.
PART C
DEFINITIONS OF GROUPS OF ADDITIVES
(1) Group I
E-number Name Specific
maximum
level
E 170 Calcium
carbonate quantum
satis
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 290 Carbon
dioxide quantum
satis
E 296 Malic
acid quantum
satis
E 300 Ascorbic
acid quantum
satis
E 301 Sodium
ascorbate quantum
satis
E 302 Calcium
ascorbate quantum
satis
E 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 quantum
satis
E 325 Sodium
lactate quantum
satis
E 326 Potassium
lactate quantum
satis
E 327 Calcium
lactate quantum
satis

---

L 295/18
EN
Official Journal of the European Union
12.11.2011
E-number Name Specific
maximum
level
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates quantum
satis
E 332 Potassium
citrates quantum
satis
E 333 Calcium
citrates quantum
satis
E 334 Tartaric
acid
(L(+)-) quantum
satis
E 335 Sodium
tartrates quantum
satis
E 336 Potassium
tartrates quantum
satis
E 337 Sodium
potassium
tartrate quantum
satis
E 350 Sodium
malates quantum
satis
E 351 Potassium
malate quantum
satis
E 352 Calcium
malates quantum
satis
E 354 Calcium
tartrate quantum
satis
E 380 Triammonium
citrate quantum
satis
E 400 Alginic
acid quantum
satis ( 1 )
E 401 Sodium
alginate quantum
satis ( 1 )
E 402 Potassium
alginate quantum
satis ( 1 )
E 403 Ammonium
alginate quantum
satis ( 1 )
E 404 Calcium
alginate quantum
satis ( 1 )
E 406 Agar quantum
satis ( 1 )
E 407 Carrageenan quantum
satis ( 1 )
E 407a Processed
euchema
seaweed quantum
satis ( 1 )
E 410 Locust
bean
gum quantum
satis ( 1 ) ( 2 )
E 412 Guar
gum quantum
satis ( 1 ) ( 2 )
E 413 Tragacanth quantum
satis ( 1 )
E 414 Gum
arabic
(Acacia
gum) quantum
satis ( 1 )
E 415 Xanthan
gum quantum
satis ( 1 ) ( 2 )
E 417 Tara
gum quantum
satis ( 1 ) ( 2 )
E 418 Gellan
gum quantum
satis ( 1 )
E 422 Glycerol quantum
satis
E 425 Konjac
10 g/kg, individually or in combination ( 1 ) ( 3 )
(i) Konjac gum
(ii) Konjac glucomannane
E 440 Pectins quantum
satis ( 1 )
E 460 Cellulose quantum
satis

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/19
E-number Name Specific
maximum
level
E 461 Methyl
cellulose quantum
satis
E 462 Ethyl
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 quantum
satis
E 469 Enzymatically
hydrolysed
carboxy
methyl
quantum satis
cellulose
E 470a Sodium,
potassium
and
calcium
salts
of
fatty
quantum satis
acids
E 470b Magnesium
salts
of
fatty
acids quantum
satis
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
E 472a Acetic
acid
esters
of
mono-
and
diglycerides
of
quantum satis
fatty acids
E 472b Lactic
acid
esters
of
mono-
and
diglycerides
of
quantum satis
fatty acids
E 472c Citric
acid
esters
of
mono-
and
diglycerides
of
quantum satis
fatty acids
E 472d Tartaric
acid
esters
of
mono-
and
diglycerides
of
quantum satis
fatty acids
E 472e Mono-
and
diacetyl
tartaric
acid
esters
of
mono-
quantum satis
and diglycerides of fatty acids
E 472f Mixed
acetic
and
tartaric
acid
esters
of
mono-
quantum satis
and diglycerides of fatty acids
E 500 Sodium
carbonates quantum
satis
E 501 Potassium
carbonates quantum
satis
E 503 Ammonium
carbonates quantum
satis
E 504 Magnesium
carbonates quantum
satis
E 507 Hydrochloric
acid quantum
satis
E 508 Potassium
chloride quantum
satis
E 509 Calcium
chloride quantum
satis
E 511 Magnesium
chloride quantum
satis
E 513 Sulphuric
acid quantum
satis
E 514 Sodium
sulphates quantum
satis
E 515 Potassium
sulphates quantum
satis
E 516 Calcium
sulphate quantum
satis
E 524 Sodium
hydroxide quantum
satis

---

L 295/20
EN
Official Journal of the European Union
12.11.2011
E-number Name Specific
maximum
level
E 525 Potassium
hydroxide quantum
satis
E 526 Calcium
hydroxide quantum
satis
E 527 Ammonium
hydroxide quantum
satis
E 528 Magnesium
hydroxide quantum
satis
E 529 Calcium
oxide quantum
satis
E 530 Magnesium
oxide quantum
satis
E 570 Fatty
acids quantum
satis
E 574 Gluconic
acid quantum
satis
E 575 glucono-delta-lactone quantum
satis
E 576 Sodium
gluconate quantum
satis
E 577 Potassium
gluconate quantum
satis
E 578 Calcium
gluconate quantum
satis
E 640 Glycine
and
its
sodium
salt quantum
satis
E 920 L-cysteine quantum
satis
E 938 Argon quantum
satis
E 939 Helium quantum
satis
E 941 Nitrogen quantum
satis
E 942 Nitrous
oxide quantum
satis
E 948 Oxygen quantum
satis
E 949 Hydrogen quantum
satis
E 1103 Invertase quantum
satis
E 1200 Polydextrose quantum
satis
E 1404 Oxidised
starch quantum
satis
E 1410 Monostarch
phosphate quantum
satis
E 1412 Distarch
phosphate quantum
satis
E 1413 Phosphated
distarch
phosphate quantum
satis
E 1414 Acetylated
distarch
phosphate quantum
satis
E 1420 Acetylated
starch quantum
satis
E 1422 Acetylated
distarch
adipate quantum
satis
E 1440 Hydroxy
propyl
starch quantum
satis
E 1442 Hydroxy
propyl
distarch
phosphate quantum
satis
E 1450 Starch
sodium
octenyl
succinate quantum
satis
E 1451 Acetylated
oxidised
starch quantum
satis

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/21
E-number Name Specific
maximum
level
E 620 Glutamic
acid 10
g/kg,
individually
or
in
combination,
expressed as glutamic acid
E 621 Monosodium
glutamate
E 622 Monopotassium
glutamate
E 623 Calcium
diglutamate
E 624 Monoammonium
glutamate
E 625 Magnesium
diglutamate
E 626 Guanylic
acid 500
mg/kg,
individually
or
in
combination,
expressed as guanylic acid
E 627 Disodium
guanylate
E 628 Dipotassium
guanylate
E 629 Calcium
guanylate
E 630 Inosinic
acid
E 631 Disodium
inosinate
E 632 Dipotassium
inosinate
E 633 Calcium
inosinate
E 634 Calcium
5′-ribonucleotides
E 635 Disodium
5′-ribonucleotides
E 420 Sorbitols Quantum
satis (for purpose other than
sweetening)
E 421 Mannitol
E 953 Isomalt
E 965 Maltitols
E 966 Lactitol
E 967 Xylitol
E 968 Erythritol
( 1 ) May not be used in jelly mini-cups.
( 2 ) May not be used to produce dehydrated foods intended to rehydrate on ingestion.
( 3 ) May not be used in jelly confectionery.
(2) Group II: Food colours authorised at quantum satis
E-number Name
E 101 Riboflavins
E 140 Chlorophylls,
Chlorophyllins
E 141 Copper
complexes
of
chlorophylls
and
chlorophyllins
E 150a Plain
caramel
E 150b Caustic
sulphite
caramel
E 150c Ammonia
caramel
E 150d Sulphite
ammonia
caramel

---

L 295/22
EN
Official Journal of the European Union
12.11.2011
E-number Name
E 153 Vegetable
carbon
E 160a Carotenes
E 160c Paprika
extract,
capsanthin,
capsorubin
E 162 Beetroot
Red,
betanin
E 163 Anthocyanins
E 170 calcium
carbonate
E 171 Titanium
dioxide
E 172 Iron
oxides
and
hydroxides
(3) Group III: Food colours with combined maximum limit
E-number Name
E 100 Curcumin
E 102 Tartrazine
E 104 Quinoline
Yellow
E 110 Sunset
yellow
FCF/Orange
yellow
S
E 120 Cochineal,
Carminic
acid,
Carmines
E 122 Azorubine,
Carmoisine
E 124 Ponceau
4R,
Cochineal
red
A
E 129 Allura
red
AC
E 131 Patent
Blue
V
E 132 Indigotine,
Indigo
carmine
E 133 Brilliant
Blue
FCF
E 142 Green
S
E 151 Brilliant
black
BN,
Black
BN
E 155 Brown
HT
E 160e Beta-apo-8′-carotenal (C 30)
E 161b Lutein
(4) Group IV: Polyols
E-number Name
E 420 Sorbitols
E 421 Mannitol
E 953 Isomalt
E 965 Maltitols
E 966 Lactitol

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/23
E-number Name
E 967 Xylitol
E 968 Erythritol
(5) Other additives that may be regulated combined
(a) E 200–203: Sorbic acid — sorbates (SA)
E-number Name
E 200 Sorbic
acid
E 202 Potassium
sorbate
E 203 Calcium
sorbate
(b) E 210–213: Benzoic acid — benzoates (BA)
E-number Name
E 210 Benzoic
acid
E 211 Sodium
benzoate
E 212 Potassium
benzoate
E 213 Calcium
benzoate
(c) E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA)
E-number Name
E 200 Sorbic
acid
E 202 Potassium
sorbate
E 203 Calcium
sorbate
E 210 Benzoic
acid
E 211 Sodium
benzoate
E 212 Potassium
benzoate
E 213 Calcium
benzoate
(d) E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)
E-number Name
E 200 Sorbic
acid
E 202 Potassium
sorbate
E 203 Calcium
sorbate
E 210 Benzoic
acid
E 211 Sodium
benzoate
E 212 Potassium
benzoate

---

L 295/24
EN
Official Journal of the European Union
12.11.2011
E-number Name
E 213 Calcium
benzoate
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium
ethyl
p-hydroxybenzoate
E 218 Methyl
p-hydroxybenzoate
E 219 Sodium
methyl
p-hydroxybenzoate
(e) E 200–203; 214–219: Sorbic acid — sorbates; p-hydroxybenzoates (SA + PHB)
E-number Name
E 200 Sorbic
acid
E 202 Potassium
sorbate
E 203 Calcium
sorbate
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium
ethyl
p-hydroxybenzoate
E 218 Methyl
p-hydroxybenzoate
E 219 Sodium
methyl
p-hydroxybenzoate
(f) E
214–219:
p-hydroxybenzoates
(PHB)
E-number Name
E 214 Ethyl-p-hydroxybenzoate
E 215 Sodium
ethyl
p-hydroxybenzoate
E 218 Methyl
p-hydroxybenzoate
E 219 Sodium
methyl
p-hydroxybenzoate
(g) E 220–228: Sulphur dioxide — sulphites
E-number 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

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/25
(h) E 249–250: Nitrites
E-number Name
E 249 Potassium
nitrite
E 250 Sodium
nitrite
(i) E
251–252:
Nitrates
E-number Name
E 251 Sodium
nitrate
E 252 Potassium
nitrate
(j) E
280–283:
Propionic
acid
—
propionates
E-number Name
E 280 Propionic
acid
E 281 Sodium
propionate
E 282 Calcium
propionate
E 283 Potassium
propionate
(k) E 310–320: Gallates, TBHQ and BHA
E-number Name
E 310 Propyl
gallate
E 311 Octyl
gallate
E 312 Dodecyl
gallate
E 319 Tertiary-butyl
hydroquinone
(TBHQ)
E 320 Butylated
hydroxyanisole
(BHA)
(l) E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates
E-number Name
E 338 Phosphoric
acid
E 339 Sodium
phosphates
E 340 Potassium
phosphates
E 341 Calcium
phosphates
E 343 Magnesium
phosphates
E 450 Diphosphates
E 451 Triphosphates
E 452 Polyphosphates

---

L 295/26
EN
Official Journal of the European Union
12.11.2011
(m) E 355–357: Adipic acid — adipates
E-number Name
E 355 Adipic
acid
E 356 Sodium
adipate
E 357 Potassium
adipate
(n) E 432–436: Polysorbates
E-number Name
E 432 Polyoxyethylene
sorbitan
monolaurate
(polysorbate
20)
E 433 Polyoxyethylene
sorbitan
monooleate
(polysorbate
80)
E 434 Polyoxyethylene
sorbitan
monopalmitate
(polysorbate
40)
E 435 Polyoxyethylene
sorbitan
monostearate
(polysorbate
60)
E 436 Polyoxyethylene
sorbitan
tristearate
(polysorbate
65)
(o) E 473–474: Sucrose esters of fatty acids, Sucroglycerides
E-number Name
E 473 Sucrose
esters
of
fatty
acids
E 474 Sucroglycerides
(p) E 481–482: Stearoyl-2-lactylates
E-number Name
E 481 Sodium
stearoyl-2-lactylate
E 482 Calcium
stearoyl-2-lactylate
(q) E 491–495: Sorbitan esters
E-number Name
E 491 Sorbitan
monostearate
E 492 Sorbitan
tristearate
E 493 Sorbitan
monolaurate
E 494 Sorbitan
monooleate
E 495 Sorbitan
monopalmitate

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/27
(r) E 520–523: Aluminium sulphates
E-number Name
E 520 Aluminium
sulphate
E 521 Aluminium
sodium
sulphate
E 522 Aluminium
potassium
sulphate
E 523 Aluminium
ammonium
sulphate
(s) E 551–559: Silicon dioxide — silicates
E-number Name
E 551 Silicon
dioxide
E 552 Calcium
silicate
E 553a Magnesium
silicate
E 553b Talc
E 554 Sodium
aluminium
silicate
E 555 Potassium
aluminium
silicate
E 556 Calcium
aluminium
silicate
E 559 Aluminium
silicate
(Kaolin)
(t) E
620–625: Glutamic
acid
— glutamates
E-number Name
E 620 Glutamic
acid
E 621 Monosodium
glutamate
E 622 Monopotassium
glutamate
E 623 Calcium
diglutamate
E 624 Monoammonium
glutamate
E 625 Magnesium
diglutamate
(u) E 626–635: Ribonucleotides
E-number Name
E 626 Guanylic
acid
E 627 Disodium
guanylate
E 628 Dipotassium
guanylate
E 629 Calcium
guanylate
E 630 Inosinic
acid
E 631 Disodium
inosinate

---

L 295/28
EN
Official Journal of the European Union
12.11.2011
E-number Name
E 632 Dipotassium
inosinate
E 633 Calcium
inosinate
E 634 Calcium
5′-ribonucleotides
E 635 Disodium
5′-ribonucleotides
PART D
FOOD CATEGORIES
Number Name
0. All
categories
of
foods
01. Dairy
products
and
analogues
01.1 Unflavoured
pasteurised
and
sterilised
(including
UHT)
milk
01.2 Unflavoured
fermented
milk
products,
including
natural
unflavoured
buttermilk
(excluding
sterilised
buttermilk) non-heat-treated after fermentation
01.3 Unflavoured
fermented
milk
products,
heat-treated
after
fermentation
01.4 Flavoured
fermented
milk
products
including
heat-treated
products
01.5 Dehydrated
milk
as
defined
by
Directive
2001/114/EC
01.6 Cream
and
cream
powder
01.6.1 Unflavoured
pasteurised
cream
(excluding
reduced
fat
creams)
01.6.2
Unflavoured live fermented cream products and substitute products with a fat content of less than
20 %
01.6.3 Other
creams
01.7 Cheese
and
cheese
products
01.7.1 Unripened
cheese
excluding
products
falling
in
category
16
01.7.2 Ripened
cheese
01.7.3 Edible
cheese
rind
01.7.4 Whey
cheese
01.7.5 Processed
cheese
01.7.6 Cheese
products
(excluding
products
falling
in
category
16)
01.8 Dairy
analogues,
including
beverage
whiteners
02.
Fats and oils and fat and oil emulsions
02.1 Fats
and
oils
essentially
free
from
water
(excluding
anhydrous
milkfat)
02.2 Fat
and
oil
emulsions
mainly
of
type
water-in-oil
02.2.1
Butter and concentrated butter and butter oil and anhydrous milkfat
02.2.2 Other
fat
and
oil
emulsions
including
spreads
as
defined
by
Regulation
(EC)
No
1234/2007
and
liquid emulsions
02.3 Vegetable
oil
pan
spray

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/29
Number Name
03. Edible
ices
04. Fruit
and
vegetables
04.1 Unprocessed
fruit
and
vegetables
04.1.1 Entire
fresh
fruit
and
vegetables
04.1.2
Peeled, cut and shredded fruit and vegetables
04.1.3 Frozen
fruit
and
vegetables
04.2 Processed
fruit
and
vegetables
04.2.1 Dried
fruit
and
vegetables
04.2.2 Fruit
and
vegetables
in
vinegar,
oil,
or
brine
04.2.3 Canned
or
bottled
fruit
and
vegetables
04.2.4 Fruit
and
vegetable
preparations,
excluding
products
covered
by
5.4
04.2.4.1 Fruit
and
vegetable
preparations
excluding
compote
04.2.4.2 Compote,
excluding
products
covered
by
category
16
04.2.5 Jam,
jellies
and
marmalades
and
similar
products
04.2.5.1 Extra
jam
and
extra
jelly
as
defined
by
Directive
2001/113/EC
04.2.5.2 Jam,
jellies
and
marmalades
and
sweetened
chestnut
puree
as
defined
by
Directive
2001/113/EC
04.2.5.3 Other
similar
fruit
or
vegetable
spreads
04.2.5.4 Nut
butters
and
nut
spreads
04.2.6 Processed
potato
products
05. Confectionery
05.1 Cocoa
and
chocolate
products
as
covered
by
Directive
2000/36/EC
05.2 Other
confectionery
including
breath
refreshening
microsweets
05.3 Chewing
gum
05.4 Decorations,
coatings
and
fillings,
except
fruit
based
fillings
covered
by
category
4.2.4
06. Cereals
and
cereal
products
06.1 Whole,
broken,
or
flaked
grain
06.2
Flours and other milled products and starches
06.2.1 Flours
06.2.2 Starches
06.3 Breakfast
cereals
06.4 Pasta
06.4.1 Fresh
pasta
06.4.2 Dry
pasta
06.4.3 Fresh
pre-cooked
pasta
06.4.4 Potato
gnocchi
06.4.5 Fillings
of
stuffed
pasta
(ravioli
and
similar)
06.5 Noodles

---

L 295/30
EN
Official Journal of the European Union
12.11.2011
Number Name
06.6 Batters
06.7 Pre-cooked
or
processed
cereals
07. Bakery
wares
07.1 Bread
and
rolls
07.1.1
Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
07.1.2 Pain
courant
franais;
Friss
búzakenyér,
fehér
és
félbarna
kenyerek
07.2 Fine
bakery
wares
08. Meat
08.1 Unprocessed
meat
08.1.1
Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004
08.1.2 Meat
preparations
as
defined
by
Regulation
(EC)
No
853/2004
08.2 Processed
meat
08.2.1 Non-heat-treated
processed
meat
08.2.2 Heat-treated
processed
meat
08.2.3 Casings
and
coatings
and
decorations
for
meat
08.2.4 Traditionally
cured
meat
products
with
specific
provisions
concerning
nitrites
and
nitrates
08.2.4.1
Traditional immersion cured products (Meat products cured by immersion in a curing solution
containing nitrites and/or nitrates, salt and other components)
08.2.4.2
Traditional dry cured products. (Dry curing process involves dry application of curing mixture
containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by
a period of stabilisation/maturation).
08.2.4.3
Other traditionally cured products. (Immersion and dry cured processes used in combination or
where nitrite and/or nitrate is included in a compound product or where the curing solution is
injected into the product prior to cooking)
09. Fish
and
fisheries
products
09.1 Unprocessed
fish
and
fisheries
products
09.1.1 Unprocessed
fish
09.1.2 Unprocessed
molluscs
and
crustaceans
09.2
Processed fish and fishery products including mollusks and crustaceans
09.3 Fish
roe
10. Eggs
and
egg
products
10.1 Unprocessed
eggs
10.2 Processed
eggs
and
egg
products
11. Sugars,
syrups,
honey
and
table-top
sweeteners
11.1
Sugars and syrups as defined by Directive 2001/111/EC
11.2 Other
sugars
and
syrups
11.3 Honey
as
defined
in
Directive
2001/110/EC
11.4 Table-top
sweeteners
11.4.1 Table-top
sweeteners
in
liquid
form

---

EN
12.11.2011 Official
Journal
of
the
European
Union L
295/31
Number Name
11.4.2 Table-top
sweeteners
in
powder
form
11.4.3 Table-top
sweeteners
in
tablets
12. Salts,
spices,
soups,
sauces,
salads
and
protein
products
12.1 Salt
and
salt
substitutes
12.1.1 Salt
12.1.2 Salt
substitutes
12.2 Herbs,
spices,
seasonings
12.2.1 Herbs
and
spices
12.2.2 Seasonings
and
condiments
12.3 Vinegars
12.4 Mustard
12.5 Soups
and
broths
12.6 Sauces
12.7 Salads
and
savoury
based
sandwich
spreads
12.8 Yeast
and
yeast
products
12.9 Protein
products,
excluding
products
covered
in
category
1.8
13. Foods
intended
for
particular
nutritional
uses
as
defined
by
Directive
2009/39/EC
13.1
Foods for infants and young children
13.1.1 Infant
formulae
as
defined
by
Commission
Directive
2006/141/EC
( 1 )
13.1.2 Follow-on
formulae
as
defined
by
Directive
2006/141/EC
13.1.3
Processed cereal-based foods and baby foods for infants and young children as defined by
Commission Directive 2006/125/EC ( 2 )
13.1.4 Other
foods
for
young
children
13.1.5
Dietary foods for infants and young children for special medical purposes as defined by Commission
Directive 1999/21/EC ( 3 ) and special formulae for infants
13.1.5.1
Dietary foods for infants for special medical purposes and special formulae for infants
13.1.5.2
Dietary foods for babies and young children for special medical purposes as defined in Directive
1999/21/EC
13.2 Dietary
foods
for
special
medical
purposes
defined
in
Directive
1999/21/EC
(excluding
products
from food category 13.1.5)
13.3
Dietary foods for weight control diets intended to replace total daily food intake or an individual
meal (the whole or part of the total daily diet)
13.4 Foods
suitable
for
people
intolerant
to
gluten
as
defined
by
Commission
Regulation
(EC)
No 41/2009 ( 4 )
14. Beverages
14.1 Non-alcoholic
beverages
14.1.1
Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all
other bottled or packed waters

---

L 295/32
EN
Official Journal of the European Union
12.11.2011
Number Name
14.1.2
Fruit juices as defined by Directive 2001/112/EC and vegetable juices
14.1.3
Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products
14.1.4 Flavoured
drinks
14.1.5
Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts;
tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these
products
14.1.5.1 Coffee,
coffee
extracts
14.1.5.2 Other
14.2 Alcoholic
beverages,
including
alcohol-free
and
low-alcohol
counterparts
14.2.1 Beer
and
malt
beverages
14.2.2 Wine
and
other
products
defined
by
Regulation
(EEC)
No
1234/2007,
and
alcohol-free
counterparts
14.2.3 Cider
and
perry
14.2.4 Fruit
wine
and
made
wine
14.2.5 Mead
14.2.6 Spirit
drinks
as
defined
in
Regulation
(EC)
No
110/2008
14.2.7 Aromatised
wine-based
products
as
defined
by
Regulation
(EEC)
No
1601/91
14.2.7.1 Aromatised
wines
14.2.7.2 Aromatised
wine-based
drinks
14.2.7.3 Aromatised
wine-product
cocktails
14.2.8
Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits
with less than 15 % of alcohol
15. Ready-to-eat
savouries
and
snacks
15.1 Potato-,
cereal-,
flour-
or
starch-based
snacks
15.2 Processed
nuts
16.
Desserts excluding products covered in categories 1, 3 and 4
17.
Food supplements as defined in Directive 2002/46/EC of the European Parliament and of the
Council ( 5 ) excluding food supplements for infants and young children
17.1
Food supplements supplied in a solid form including capsules and tablets and similar forms,
excluding chewable forms
17.2 Food
supplements
supplied
in
a
liquid
form
17.3 Food
supplements
supplied
in
a
syrup-type
or
chewable
form
18.
Processed foods not covered by categories 1 to 17, excluding foods for infants and young
children
( 1 ) OJ L 401, 30.12.2006, p. 1.
( 2 ) OJ L 339, 6.12.2006, p. 16.
( 3 ) OJ L 91, 7.4.1999, p. 29.
( 4 ) OJ L 16, 21.1.2009, p. 3.
( 5 ) OJ L 183, 12.7.2002, p. 51.

---

12.11.2011 Off
PART E
AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
EN
0. Food
additives
permitted
in
all
categories
of
foods

E 290 Carbon
dioxide quantum
satis
E 938 Argon quantum
satis
E 939 Helium quantum
satis
E 941 Nitrogen quantum
satis
icial
E 942 Nitrous
oxide quantum
satis
Jour
E 948 Oxygen quantum
satis
nal
E 949 Hydrogen quantum
satis
of
the
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
10 000 (1)
(4)
(57)
only foods in dried powdered form (i.e. foods dried during the production process,
European
and polyphosphates
and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex
E 551-559 Silicon
dioxide
—
silicates 10
000 (1)
(57)
only foods in dried powdered form (i.e. foods dried during the production process,
and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex
Union
E 459 Beta-cyclodextrin quantum
satis
only foods in tablet and coated tablet form, excluding the foods listed in table 1 of
Part A of this Annex
E 551-559 Silicon
dioxide
—
silicates quantum
satis (1)
only foods in tablet and coated tablet form, excluding the foods listed in table 1 of
Part A of this Annex
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2O 5
(57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods
01 Dairy
products
and
analogues
L
01.1 Unflavoured
pasteurised
and
sterilised
(including
UHT)
milk
295/33
E 331 Sodium
citrates 4
000 only
UHT
goat
milk

---

L 295/34
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4) only
sterilised
and
UHT
milk
and polyphosphates
(1): The additives may be added individually or in combination
EN

(4): The maximum level is expressed as P 2O 5
01.2 Unflavoured
fermented
milk
products,
including
natural
unflavoured
buttermilk
(excluding
sterilised
buttermilk)
non-heat-treated after fermentation
01.3 Unflavoured
fermented
milk
products,
heat-treated
after
fermentation
Group I Additives
Off
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) only
curdled
milk
icial
(1): The additives may be added individually or in combination
Jour
nal
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
of
the
01.4 Flavoured
fermented
milk
products
including
heat-treated
products
European
Group I Additives
Group II Colours
at quantum satis
Union
Group III Colours
with
combined
maximum
limit 150
Group IV Polyols quantum
satis only
energy-reduced
products
or
with
no
added
sugar
E 160b Annatto,
Bixin,
Norbixin 10
E 160d Lycopene 30
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
300 (1)
(2) only
non-heat-treated
dairy-based
desserts
benzoates
E 297 Fumaric
acid 4
000 only
fruit-flavoured
desserts
12.11.2011
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
3 000 (1)
(4)
and polyphosphates
E 355-357 Adipic
acid
—
adipates 1
000 only
fruit-flavoured
desserts

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 363 Succinic
acid 6
000
E 416 Karaya
gum 6
000
EN

E 427 Cassia
gum 2
500
E 432-436 Polysorbates 1
000
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 2
000
E 477 Propane-1,2-diol
esters
of
fatty
acids 5
000
icial
E 481-482 Stearoyl-2-lactylates 5
000
Jour
nal
E 483 Stearyl
tartrate 5
000
of
the
E 491-495 Sorbitan
esters 5
000
European
E 950 Acesulfame
K 350 only
energy-reduced
products
or
with
no
added
sugar
E 951 Aspartame 1
000 only
energy-reduced
products
or
with
no
added
sugar
Union
E 952
Cyclamic acid and its Na and Ca salts 250 (51) only
energy-reduced
products
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 100 (52) only
energy-reduced
products
or
with
no
added
sugar
E 955 Sucralose 400 only
energy-reduced
products
or
with
no
added
sugar
E 957 Thaumatin
5 only
as
flavour
enhancer
E 959 Neohesperidine
DC 50 only
energy-reduced
products
or
with
no
added
sugar
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50) only
energy-reduced
products
or
with
no
added
sugar
E 961 Neotame 32 only
energy-reduced
products
or
with
no
added
sugar
L
(1): The
additives
may
be
added
individually
or
in
combination
295/35
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

---

L 295/36
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(4): The
maximum
level
is
expressed
as
P 2O 5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
EN

(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
01.5 Dehydrated
milk
as
defined
by
Directive
2001/114/EC
Off
icial
Group II Colours
at quantum satis quantum
satis except
unflavoured
products
Jour
E 300 Ascorbic
acid quantum
satis
nal
of
E 301 Sodium
ascorbate quantum
satis
the
European
E 304 Fatty
acid
esters
of
ascorbic
acid quantum
satis
E 310-320 Gallates,
TBHQ
and
BHA 200 (1) only
milk
powder
for
vending
machines
Union
E 322 Lecithins quantum
satis
E 331 Sodium
citrates quantum
satis
E 332 Potassium
citrates quantum
satis
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4) only
partly
dehydrated
milk
with
less
than
28
%
solids
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 500 (1)
(4)
only partly dehydrated milk with more than 28 % solids
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
2 500 (1)
(4) only
dried
milk
and
dried
skimmed
milk
and polyphosphates
12.11.2011
E 392 Extracts
of
rosemary 200 (41)
(46) only
milk
powder
for
vending
machines
E 392 Extracts
of
rosemary 30 (46) only
dried
milk
for
manufacturing
of
ice
cream

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 407 Carrageenan quantum
satis
E 500(ii) Sodium
hydrogen
carbonate quantum
satis
EN

E 501(ii) Potassium
hydrogen
carbonate quantum
satis
E 509 Calcium
chloride quantum
satis
(1): The
additives
may
be
added
individually
or
in
combination
(4): The
maximum
level
is
expressed
as
P 2O 5
(41): Expressed on fat basis
icial
(46): As the sum of carnosol and carnosic acid
Jour
01.6 Cream
and
cream
powder
nal
of
01.6.1 Unflavoured
pasteurised
cream
(excluding
reduced
fat
creams)
the
European
E 401 Sodium
alginate quantum
satis
E 402 Potassium
alginate quantum
satis
Union
E 407 Carrageenan quantum
satis
E 466 Carboxy
methyl
cellulose quantum
satis
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
01.6.2
Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
E 406 Agar quantum
satis
E 407 Carrageenan quantum
satis
E 410 Locust
bean
gum quantum
satis
L
E 412 Guar
gum quantum
satis
295/37
E 415 Xanthan
gum quantum
satis

---

L 295/38
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 440 Pectins quantum
satis
E 460 Cellulose quantum
satis
EN

E 466 Carboxy
methyl
cellulose quantum
satis
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
E 1404 Oxidised
starch quantum
satis
E 1410 Monostarch
phosphate quantum
satis
E 1412 Distarch
phosphate quantum
satis
Off
icial
E 1413 Phosphated
distarch
phosphate quantum
satis
Jour
E 1414 Acetylated
distarch
phosphate quantum
satis
nal
of
E 1420 Acetylated
starch quantum
satis
the
European
E 1422 Acetylated
distarch
adipate quantum
satis
E 1440 Hydroxy
propyl
starch quantum
satis
Union
E 1442 Hydroxy
propyl
distarch
phosphate quantum
satis
E 1450 Starch
sodium
octenyl
succinate quantum
satis
E 1451 Acetylated
oxidised
starch quantum
satis
01.6.3 Other
creams
Group I Additives
Group II Colours
at quantum satis quantum
satis only
flavoured
creams
Group III Colours
with
combined
maximum
limit 150 only
flavoured
creams
12.11.2011
E 234 Nisin 10 only clotted cream
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) only
sterilised,
pasteurised,
UHT
cream
and
whipped
cream
and polyphosphates

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
only sterilised cream and sterilised cream with reduced fat content
sucroglycerides
(1): The additives may be added individually or in combination
EN

(4): The maximum level is expressed as P 2O 5
01.7 Cheese
and
cheese
products
01.7.1 Unripened
cheese
excluding
products
falling
in
category
16
Group I Additives except mozzarella, and unflavoured live fermented unripened cheese
Group II Colours
at quantum satis quantum
satis only
flavoured
unripened
cheese
icial
Group III Colours
with
combined
maximum
limit 150 only
flavoured
unripened
cheese
Jour
nal
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2)
of
E 234 Nisin 10 only mascarpone
the
European
E 260 Acetic
acid quantum
satis only mozzarella
E 270 Lactic
acid quantum
satis only mozzarella
Union
E 330 Citric
acid quantum
satis only mozzarella
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
2 000 (1)
(4) except mozzarella
and polyphosphates
E 460(ii) Powdered
cellulose quantum
satis only
grated
and
sliced mozzarella
E 575 Glucono-delta-lactone quantum
satis only mozzarella
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P 2O 5
L
01.7.2 Ripened
cheese
295/39
E 1105 Lysozyme quantum
satis

---

L 295/40
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 120 Cochineal,
Carminic
acid,
Carmines 125 only
red
marbled
cheese
E 140 Chlorophylls,
Chlorophyllins quantum
satis only sage Derby cheese
EN

E 141 Copper
complexes
of
chlorophylls
and
quantum satis only sage Derby cheese
chlorophyllins
E 153 Vegetable
carbon quantum
satis only morbier cheese
E 160a Carotenes quantum
satis only
ripened
orange,
yellow
and
broken-white
cheese
E 160b Annatto,
Bixin,
Norbixin 15 only
ripened
orange,
yellow
and
broken-white
cheese
Off
E 160b Annatto,
Bixin,
Norbixin 50 only red Leicester cheese
icial
E 160b Annatto,
Bixin,
Norbixin 35 only
Mimolette
cheese
Jour
nal
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
ripened
range,
yellow
and
broken-white
cheese
of
the
E 163 Anthocyanins quantum
satis only
red
marbled
cheese
European
E 170 Calcium
carbonate quantum
satis
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2)
only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods
Union
E 200-203 Sorbic
acid
—
sorbates quantum
satis only
ripened
products
surface
treatment
E 234 Nisin 12,5 (29)
E 235 Natamycin
1 (8) only
surface
treatment
of
hard,
semi-hard
and
semi-soft
cheese
E 239 Hexamethylene
tetramine 25
mg/kg
residual
only Provolone cheese
amount, expressed
as formaldehyde
E 251-252 Nitrates 150 (30) only
hard,
semi-hard
and
semi-soft
cheese
E 280-283 Propionic
acid
—
propionates quantum
satis surface
treatment
only
12.11.2011
E 460 Powdered
cellulose quantum
satis only
sliced
and
grated
ripened
cheese
E 500(ii) Sodium
hydrogen
carbonate quantum
satis only
sour
milk
cheese

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 504 Magnesium
carbonates quantum
satis
E 509 Calcium
chloride quantum
satis
EN

E 551-559 Silicon
dioxide
—
silicates 10
000 (1) only
sliced
or
grated
cheese
hard
and
semi-hard
cheese
E 575 Glucono-delta-lactone quantum
satis
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(8): mg/dm2 surface, not present at a depth of 5 mm
icial
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes
Jour
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
nal
of
01.7.3 Edible
cheese
rind
the
European
Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit quantum
satis
Union
E 160d Lycopene 30
E 180 Litholrubine
BK quantum
satis
E 160b Annatto,
Bixin,
Norbixin 20
01.7.4 Whey
cheese
Group II Colours
at quantum satis quantum
satis
E 200-203 Sorbic
acid
—
sorbates 1
000 (1),
(2)
only cheese, prepacked, sliced; layered cheese and cheese and cheese with added
foods
E 251-252 Nitrates 150 (30) only
cheese
milk
of
hard,
semi-hard
and
semi-soft
cheese
L
E 260 Acetic
acid quantum
satis
295/41
E 270 Lactic
acid quantum
satis

---

L 295/42
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 330 Citric
acid quantum
satis
E 460(ii) Powdered
cellulose quantum
satis only
grated
and
sliced
cheese
EN

E 575 Glucono-delta-lactone quantum
satis
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
01.7.5 Processed
cheese
Off
icial
Group I Additives
Jour
Group II Colours
at quantum satis quantum
satis only
flavoured
processed
cheese
nal
of
E 100 Curcumin 100 (33) only
flavoured
processed
cheese
the
European
E 102 Tartrazine 100 (33) only
flavoured
processed
cheese
E 104 Quinoline
Yellow 100 (33) only
flavoured
processed
cheese
Union
E 110
Sunset Yellow FCF/Orange Yellow S 100 (33) only
flavoured
processed
cheese
E 120 Cochineal,
Carminic
acid,
Carmines 100 (33) only
flavoured
processed
cheese
E 122 Azorubine,
Carmoisine 100 (33) only
flavoured
processed
cheese
E 124 Ponceau
4R,
Cochineal
Red
A 100 (33) only
flavoured
processed
cheese
E 160e Beta-apo-8′-carotenal (C 30) 100 (33) only
flavoured
processed
cheese
E 161b Lutein 100 (33) only
flavoured
processed
cheese
E 160d Lycopene
5 only
flavoured
processed
cheese
12.11.2011
E 160a Carotenes quantum
satis
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 160b Annatto,
Bixin,
Norbixin 15
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2)
EN

E 234 Nisin 12,5 (29)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
20 000 (1)
(4)
and polyphosphates
E 427 Cassia
gum 2
500
E 551-559 Silicon
dioxide
—
silicates 10
000 (1)
icial
(1): The
additives
may
be
added
individually
or
in
combination
Jour
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
nal
of
(4): The
maximum
level
is
expressed
as
P 2O 5
the
(29): This substance may be present naturally in certain cheeses as a result of fermentation processes
European
(33): Maximum individually or for the combination of E 100, E 102, E 104, E 110, E 120, E 122, E 124, E 160e and E 161b
Union
01.7.6
Cheese products (excluding products falling in category 16)
Group I Additives
Group II Colours
at quantum satis quantum
satis only
flavoured
unripened
products
Group III Colours
with
combined
maximum
limit 100 only
flavoured
unripened
products
E 1105 Lysozyme quantum
satis only
ripened
products
E 120 Cochineal,
Carminic
acid,
Carmines 125 only
red
marbled
products
E 160a Carotenes quantum
satis only
ripened
orange,
yellow
and
broken-white
products
L
E 160b Annatto,
Bixin,
Norbixin 15 only
ripened
orange,
yellow
and
broken-white
products
295/43
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
ripened
orange,
yellow
and
broken-white
products

---

L 295/44
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 163 Anthocyanins quantum
satis only
red
marbled
products
E 170 Calcium
carbonate quantum
satis only
ripened
products
EN

E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) only
unripened
products;
ripened
products,
prepacked,
sliced;
layered
ripened
products and ripened products with added foods
E 200-203 Sorbic
acid
—
sorbates quantum
satis only
ripened
products
surface
treatment
E 234 Nisin 12,5 (29) only
ripened
and
processed
products
E 235 Natamycin 1
mg/dm2 surface
only surface treatment of hard, semi-hard and semi-soft products
(not present at a
Off
depth of 5 mm)
icial
Jour
E 251-252 Nitrates 150 (30) only
hard,
semi-hard
and
semi-soft
ripened
products
nal
E 280-283 Propionic
acid
—
propionates quantum
satis only
ripened
products
surface
treatment
of
the
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
2 000 (1)
(4) only
unripened
products
European
and polyphosphates
E 460 Powdered
cellulose quantum
satis
only grated and sliced ripened products and unripened products
Union
E 504 Magnesium
carbonates quantum
satis only
ripened
products
E 509 Calcium
chloride quantum
satis only
ripened
products
E 551-559 Silicon
dioxide
—
silicates 10
000 (1) only
sliced
or
grated
hard
and
semi-hard
products
E 575 Glucono-delta-lactone quantum
satis only
ripened
products
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
12.11.2011
(29): This substance may be present naturally in certain products as a result of fermentation processes
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
01.8 Dairy
analogues,
including
beverage
whiteners
Group I Additives
EN

Group II Colours
at quantum satis quantum
satis
E 200-203 Sorbic
acid
—
sorbates quantum
satis (1)
(2) only
cheese
analogues
(surface
treatment
only)
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2) only
analogues
of
cheese
based
on
protein
E 251-252 Nitrates 150 (30) only
dairy-based
cheese
analogue
E 280-283 Propionic
acid
—
propionates quantum
satis only
cheese
analogues
(surface
treatment
only)
icial
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) only
whipped
cream
analogues
and polyphosphates
Jour
nal
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
20 000 (1)
(4) only
processed
cheese
analogues
and polyphosphates
of
the
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
30 000 (1)
(4) only
beverage
whiteners
European
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
50 000 (1)
(4) only
beverage
whiteners
for
vending
machines
Union
and polyphosphates
E 432-436 Polysorbates 5
000 (1) only
milk
and
cream
analogues
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1) only
cream
analogues
sucroglycerides
E 473-474 Sucrose
esters
of
fatty
acids
— 20 000 (1) only
beverage
whiteners
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 5
000 only
milk
and
cream
analogues
E 475 Polyglycerol
esters
of
fatty
acids 500 only
beverage
whiteners
E 477 Propane-1,2-diol
esters
of
fatty
acids 1
000 only
beverage
whiteners
L
E 477 Propane-1,2-diol
esters
of
fatty
acids 5
000 only
milk
and
cream
analogues
295/45
E 481-482 Stearoyl-2-lactylates 3
000 (1) only
beverage
whiteners

---

L 295/46
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 491-495 Sorbitan
esters 5
000 (1) only
milk
and
cream
analogues;
beverage
whiteners
E 551-559 Silicon
dioxide
—
silicates 10
000 (1)
only sliced or grated cheese analogues and processed cheese analogue; beverage
whiteners
EN

(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
Off
02
Fats and oils and fat and oil emulsions
icial
02.1
Fats and oils essentially free from water (excluding anhydrous milkfat)
Jour
nal
E 100 Curcumin quantum
satis only
fats
of
the
E 160a Carotenes quantum
satis only
fats
European
E 160b Annatto,
bixin,
norbixin 10 only
fats
E 270 Lactic
acid quantum
satis only
cooking
and/or
frying
purposes
or
the
preparation
of
gravy
Union
E 300 Ascorbic
acid quantum
satis only
cooking
and/or
frying
purposes
or
the
preparation
of
gravy
E 304 Fatty
acid
esters
of
ascorbic
acid quantum
satis except
virgin
oils
and
olive
oils
E 306 Tocopherol-rich
extract quantum
satis except
virgin
oils
and
olive
oils
E 307 Alpha-tocopherol quantum
satis except
virgin
oils
and
olive
oils
E 307 Alpha-tocopherol 200
only refined olive oils, including olive pomace oil
E 308 Gamma
tocopherol quantum
satis except
virgin
oils
and
olive
oils
E 309 Delta-tocopherol quantum
satis except
virgin
oils
and
olive
oils
12.11.2011
E 310-320 Gallates,
TBHQ
and
BHA,
individually
or
200 (1)
(41) only
fats
and
oils
for
the
professional
manufacture
of
heat-treated
foods;
frying
oil
in combination
and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep
fat

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 321 Butylated
hydroxytoluene
(BHT) 100 (41) only
fats
and
oils
for
the
professional
manufacture
of
heat-treated
foods;
frying
oil
and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and
sheep fat
EN
E 322 Lecithins 30
000 except
virgin
oils
and
olive
oils

E 330 Citric
acid quantum
satis except
virgin
oils
and
olive
oils
E 331 Sodium
citrates quantum
satis except
virgin
oils
and
olive
oils
E 332 Potassium
citrates quantum
satis except
virgin
oils
and
olive
oils
E 333 Calcium
citrates quantum
satis except
virgin
oils
and
olive
oils
E 392 Extracts
of
rosemary 30 (41)
(46)
only vegetable oils (excluding virgin oils and olive oils) and fat where content of
icial
polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use
in non-heat-treated food products
Jour
nal
E 392 Extracts
of
rosemary 50 (41)
(46)
only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for
the professional manufacture of heat-treated foods; frying oils and frying fat,
of
excluding olive oil and pomace oil
the
European
E 471 Mono-
and
diglycerides
of
fatty
acids 10
000 except
virgin
oils
and
olive
oils
E 472c Citric
acid
esters
of
mono-
and
quantum satis
only for cooking and/or frying purposes or for the preparation of gravy
diglycerides of fatty acids
Union
E 900 Dimethyl
polysiloxane 10 only
oils
and
fats
for
frying
(1): The
additives
may
be
added
individually
or
in
combination
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
02.2 Fat
and
oil
emulsions
mainly
of
type
water-in-oil
02.2.1
Butter and concentrated butter and butter oil and anhydrous milkfat
E 160a Carotenes quantum
satis except
butter
from
sheep
and
goats
milk
E 500 Sodium
carbonates quantum
satis only
soured
cream
butter
L
295/47
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
2 000 (1)
(4) only
soured
cream
butter
and polyphosphates

---

L 295/48
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2O 5
EN

02.2.2
Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions
Group I Additives
E 100 Curcumin quantum
satis excluding
reduced
fat
butter
E 160a Carotenes quantum
satis
Off
E 160b Annatto,
bixin,
norbixin 10 excluding
reduced
fat
butter
icial
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2)
only fat emulsions (excluding butter) with a fat content of 60 % or more
Jour
nal
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2)
only fat emulsions with a fat content less than 60 %
of
the
E 310-320 Gallates,
TBHQ
and
BHA,
individually
or
200 (1)
(2) only
frying
fat
in combination
European
E 321 Butylated
hydroxytoluene
(BHT) 100 only
frying
fat
Union
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) only
spreadable
fats
and polyphosphates
E 385 Calcium
disodium
ethylene
diamine
tetra-
100
only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC)
acetate (Calcium disodium EDTA)
No 1234/2007, having a fat content of 41 % or less
E 405 Propane-1,
2-diol
alginate 3
000
E 432-436 Polysorbates 10
000 (1) only
fat
emulsions
for
baking
E 473-474 Sucrose
esters
of
fatty
acids
— 10 000 (1) only
fat
emulsions
for
baking
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 5
000
12.11.2011
E 476 Polyglycerol
polyricinoleate 4
000
only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC)
No 1234/2007, having a fat content of 41 % or less and similar spreadable products
with a fat content of less than 10 % fat

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 477 Propane-1,2-diol
esters
of
fatty
acids 10
000 only
fat
emulsions
for
baking
purposes
E 479b Thermally
oxidised
soya
bean
oil
5 000 only
fat
emulsions
for
frying
purposes
EN
interacted with mono- and diglycerides of
fatty acids

E 481-482 Stearoyl-2-lactylates 10
000 (1)
E 491-495 Sorbitan
esters 10
000 (1)
E 551-559 Silicon
dioxide
—
silicates 30
000 (1) only
tin
greasing
products
E 900 Dimethyl
polysiloxane 10 only
oils
and
fats
for
frying
icial
E 959 Neohesperidine
DC
5 only
as
flavour
enhancer,
only
in
the
fat
groups
B
&
C
in
Annex
XV
to
Regulation
(EC) No 1234/2007
Jour
nal
(1): The additives may be added individually or in combination
of
the
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
European
(4): The maximum level is expressed as P 2O 5
02.3 Vegetable
oil
pan
spray
Union
Group I Additives
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
30 000 (1)
(4) only
water-based
emulsion
sprays
for
coating
baking
tins
and polyphosphates
E 392 Extracts
of
rosemary 50 (41)
(46) only
fats
and
oils
for
the
professional
manufacture
of
heat-treated
foods
E 551-559 Silicon
dioxide
—
silicates 30
000 (1) only
tin
greasing
products
E 943a Butane quantum
satis only
vegetable
oil
pan
spray
(for
professional
use
only)
and
water-based
emulsion
spray
E 943b Isobutane quantum
satis only
vegetable
oil
pan
spray
(for
professional
use
only)
and
water-based
emulsion
spray
L
295/49
E 944 Propane quantum
satis only
vegetable
oil
pan
spray
(for
professional
use
only)
and
water-based
emulsion
spray

---

L 295/50
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The
additives
may
be
added
individually
or
in
combination
(4): The
maximum
level
is
expressed
as
P 2O 5
EN

(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
03 Edible
ices
Group I Additives
Group II Colours
at quantum satis quantum
satis
Off
icial
Group III Colours
with
combined
maximum
limit 150 (25)
Jour
nal
Group IV Polyols quantum
satis only
energy-reduced
or
with
no
added
sugar
of
E 160b Annatto,
Bixin,
Norbixin 20
the
European
E 160d Lycopene 40
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4)
Union
and polyphosphates
E 405 Propane-1,
2-diol
alginate 3
000 only
water-based
edible
ices
E 427 Cassia
gum 2
500
E 432-436 Polysorbates 1
000 (1)
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
sucroglycerides
E 477 Propane-1,2-diol
esters
of
fatty
acids 3
000
E 491-495 Sorbitan
esters 500 (1)
12.11.2011
E 901 Beeswax,
white
and
yellow quantum
satis only
prepacked
wafers
containing
ice
cream
E 950 Acesulfame
K 800 only
energy-reduced
or
with
no
added
sugar

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 951 Aspartame 800 only
energy-reduced
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 100 (52) only
energy-reduced
or
with
no
added
sugar
EN

E 955 Sucralose 320 only
energy-reduced
or
with
no
added
sugar
E 957 Thaumatin 50 only
energy-reduced
or
with
no
added
sugar
E 959 Neohesperidine
DC 50 only
energy-reduced
or
with
no
added
sugar
E 961 Neotame 26 only
energy-reduced
or
with
no
added
sugar
E 962 Salt
of
aspartame-acesulfame 800 (11)b
(49)
(50) only
energy-reduced
or
with
no
added
sugar
icial
(1): The
additives
may
be
added
individually
or
in
combination
Jour
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
nal
of
(4): The
maximum
level
is
expressed
as
P 2O 5
the
European
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
Union
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
04 Fruit
and
vegetables
04.1 Unprocessed
fruit
and
vegetables
04.1.1 Entire
fresh
fruit
and
vegetables
E 200-203 Sorbic
acid
—
sorbates 20 only
surface
treatment
of
unpeeled
fresh
citrus
fruit
L
295/51
E 220-228 Sulphur
dioxide
—
sulphites 10 (3) only
table
grapes,
fresh
lychees
(measured
on
edible
parts)
and
blueberries
(Vaccinium
corymbosum)

---

L 295/52
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
vacuum-packed
sweetcorn
E 445 Glycerol
esters
of
wood
rosins 50 only
surface
treatment
of
citrus
fruit
EN

E 473-474 Sucrose
esters
of
fatty
acids
— quantum satis (1) only
fresh
fruits,
surface
treatment
sucroglycerides
E 901 Beeswax,
white
and
yellow quantum
satis only
surface
treatment
of
citrus
fruit,
melons,
apples,
pears,
peaches
and
pineapples
and glazing agent on nuts
E 902 Candelilla
wax quantum
satis only
surface
treatment
of
citrus
fruit,
melons,
apples,
pears,
peaches
and
pineapples
and glazing agent on nuts
Off
E 903 Carnauba
wax 200 only
surface
treatment
of
citrus
fruit,
melons,
apples, icial
pears,
peaches
and
pineapples
and glazing agent on nuts
Jour
E 904 Shellac quantum
satis only
surface
treatment
of
citrus
fruit,
melons,
apples,
pears,
nal
peaches
and
pineapples
and glazing agent on nuts
of
the
E 905 Microcrystalline
wax quantum
satis only
surface
treatment
of
melons,
papaya,
mango,
and
avocado
European
E 912 Montan
acid
esters quantum
satis only
surface
treatment
of
citrus
fruit,
melons,
papaya,
mango,
avocado
and
pineapple
E 914 Oxidised
polyethylene
wax quantum
satis only
surface
treatment
of
citrus
fruit,
melons,
papaya,
mango, Union
avocado
and
pineapple
(1): The additives may be added individually or in combination
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present
04.1.2
Peeled, cut and shredded fruit and vegetables
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
peeled
potatoes
E 220-228 Sulphur
dioxide
—
sulphites 300 (3) only
onion,
garlic
and
shallot
pulp
E 220-228 Sulphur
dioxide
—
sulphites 800 (3) only
horseradish
pulp
12.11.2011
E 296 Malic
acid quantum
satis only
prepacked
unprocessed
and
peeled
potatoes
only
E 300 Ascorbic
acid quantum
satis only
refrigerated
unprocessed
fruit
and
vegetables
ready
for
consumption
and
prepacked unprocessed and peeled potatoes

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 301 Sodium
ascorbate quantum
satis only
refrigerated
unprocessed
fruit
and
vegetables
ready
for
consumption
and
prepacked unprocessed and peeled potatoes
E 302 Calcium
ascorbate quantum
satis only
refrigerated
unprocessed
fruit
and
vegetables
ready
for
EN
consumption
and
prepacked unprocessed and peeled potatoes

E 330 Citric
acid quantum
satis only
refrigerated
unprocessed
fruit
and
vegetables
ready
for
consumption
and
prepacked unprocessed and peeled potatoes
E 331 Sodium
citrates quantum
satis only
refrigerated
unprocessed
fruit
and
vegetables
ready
for
consumption
and
prepacked unprocessed and peeled potatoes
E 332 Potassium
citrates quantum
satis only
refrigerated
unprocessed
fruit
and
vegetables
ready
for
consumption
and
prepacked unprocessed and peeled potatoes
icial
E 333 Calcium
citrates quantum
satis only
refrigerated
unprocessed
fruit
and
vegetables
ready
for
Jour
consumption
and
prepacked unprocessed and peeled potatoes
nal
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
of
to be present
the
European
04.1.3 Frozen
fruit
and
vegetables
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
white
vegetables
including
mushrooms
and
white
pulses
Union
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
frozen
and
deep-frozen
potatoes
E 300 Ascorbic
acid quantum
satis
E 301 Sodium
ascorbate quantum
satis
E 302 Calcium
ascorbate quantum
satis
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates quantum
satis
E 332 Potassium
citrates quantum
satis
E 333 Calcium
citrates quantum
satis
L
295/53
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present

---

L 295/54
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
04.2 Processed
fruit
and
vegetables
04.2.1 Dried
fruit
and
vegetables
EN

Group I Additives
E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended
to rehydrate on ingestion
E 101 Riboflavins quantum
satis only
preserves
of
red
fruit
E 120 Cochineal,
Carminic
acid,
Carmines 200 (34) only
preserves
of
red
fruit
E 122 Azorubine,
Carmoisine 200 (34) only
preserves
of
red
fruit
Off
E 124 Ponceau
4R,
Cochineal
Red
A 200 (34) only
preserves
of
red
fruit
icial
E 129 Allura
Red
AG 200 (34) only
preserves
of
red
fruit
Jour
nal
E 131 Patent
Blue
V 200 (34) only
preserves
of
red
fruit
of
E 133 Brilliant
Blue
FCF 200 (34) only
preserves
of
red
fruit
the
European
E 140 Chlorophylls,
Chlorophyllins quantum
satis only
preserves
of
red
fruit
E 141 Copper
complexes
of
chlorophylls
and
quantum satis only
preserves
of
red
fruit
Union
chlorophyllins
E 150a-d Caramels quantum
satis only
preserves
of
red
fruit
E 160a Carotenes quantum
satis only
preserves
of
red
fruit
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
preserves
of
red
fruit
E 162 Beetroot
Red,
betanin quantum
satis only
preserves
of
red
fruit
E 163 Anthocyanins quantum
satis only
preserves
of
red
fruit
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) only
dried
fruit
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
dried
coconut
12.11.2011
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
white
vegetables,
processed,
including
pulses
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
dried
mushrooms

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 220-228 Sulphur
dioxide
—
sulphites 150 (3) only
dried
ginger
E 220-228 Sulphur
dioxide
—
sulphites 200 (3) only
dried
tomatoes
EN

E 220-228 Sulphur
dioxide
—
sulphites 400 (3) only
white
vegetables,
dried
E 220-228 Sulphur
dioxide
—
sulphites 500 (3)
only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots,
peaches, grapes, prunes and figs
E 220-228 Sulphur
dioxide
—
sulphites 600 (3) only
dried
apples
and
pears
E 220-228 Sulphur
dioxide
—
sulphites 1
000 (3) only
dried
bananas
E 220-228 Sulphur
dioxide
—
sulphites 2
000 (3) only
dried
apricots,
peaches,
grapes,
prunes,
and
figs
icial
Jour
E 907 Hydrogenated
poly-1-decene 2
000 only
dried
fruit
as
glazing
agent
nal
(1): The
additives
may
be
added
individually
or
in
combination
of
the
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
European
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
Union
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133
04.2.2 Fruit
and
vegetables
in
vinegar,
oil,
or
brine
Group I Additives
E 101 Riboflavins quantum
satis only
preserves
of
red
fruit
E 120 Cochineal,
Carminic
acid,
Carmines 200 (34) only
preserves
of
red
fruit
E 122 Azorubine,
Carmoisine 200 (34) only
preserves
of
red
fruit
E 124 Ponceau
4R,
Cochineal
Red
A 200 (34) only
preserves
of
red
fruit
L
E 129 Allura
Red
AG 200 (34) only
preserves
of
red
fruit
295/55
E 131 Patent
Blue
V 200 (34) only
preserves
of
red
fruit

---

L 295/56
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 133 Brilliant
Blue
FCF 200 (34) only
preserves
of
red
fruit
E 140 Chlorophylls,
Chlorophyllins quantum
satis only
preserves
of
red
fruit
EN

E 141 Copper
complexes
of
chlorophylls
and
quantum satis only
preserves
of
red
fruit
chlorophyllins
E 150a-d Caramels quantum
satis only
preserves
of
red
fruit
E 160a Carotenes quantum
satis only
preserves
of
red
fruit
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
preserves
of
red
fruit
Off
E 162 Beetroot
Red,
betanin quantum
satis only
preserves
of
red
fruit
icial
Jour
E 163 Anthocyanins quantum
satis only
preserves
of
red
fruit
nal
E 101 Riboflavins quantum
satis only
vegetables
(excluding
olives)
of
the
E 140 Chlorophylls,
Chlorophyllins quantum
satis only
vegetables
(excluding
olives)
European
E 141 Copper
complexes
of
chlorophylls
and
quantum satis only
vegetables
(excluding
olives)
chlorophyllins
Union
E 150a-d Caramels quantum
satis only
vegetables
(excluding
olives)
E 160a Carotenes quantum
satis only
vegetables
(excluding
olives)
E 162 Beetroot
Red,
betanin quantum
satis only
vegetables
(excluding
olives)
E 163 Anthocyanins quantum
satis only
vegetables
(excluding
olives)
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
2 000 (1)
(2) only
vegetables
(excluding
olives)
benzoates
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) only
olives
and
olive-based
preparations
12.11.2011
E 210-213 Benzoic
acid
—
benzoates 500 (1)
(2) only
olives
and
olive-based
preparations
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2) only
olives
and
olive-based
preparations
benzoates

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) except
olives
and
golden
peppers
in
brine
E 220-228 Sulphur
dioxide
—
sulphites 500 (3) only
golden
peppers
in
brine
EN

E 579 Ferrous
gluconate 150 (56) only
olives
darkened
by
oxidation
E 585 Ferrous
lactate 150 (56) only
olives
darkened
by
oxidation
E 950 Acesulfame
K 200 only
sweet-sour
preserves
of
fruit
and
vegetables
E 951 Aspartame 300 only
sweet-sour
preserves
of
fruit
and
vegetables
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 160 (52) only
sweet-sour
preserves
of
fruit
and
vegetables
icial
E 955 Sucralose 180 only
sweet-sour
preserves
of
fruit
and
vegetables
Jour
nal
E 959 Neohesperidine
DC 100 only
sweet-sour
preserves
of
fruit
and
vegetables
of
the
E 961 Neotame 10 only
sweet-sour
preserves
of
fruit
and
vegetables
European
E 962 Salt
of
aspartame-acesulfame 200 (11)a
(49)
(50) only
sweet-sour
preserves
of
fruit
and
vegetables
(1): The
additives
may
be
added
individually
or
in
combination
Union
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
L
(52): Maximum usable levels are expressed in free imide
295/57
(56): Expressed as Fe

---

L 295/58
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
04.2.3 Canned
or
bottled
fruit
and
vegetables
E 101 Riboflavins quantum
satis only
preserves
of
red
fruit
EN
E 120 Cochineal,
Carminic
acid,
Carmines 200 (34) only
preserves
of
red
fruit

E 122 Azorubine,
Carmoisine 200 (34) only
preserves
of
red
fruit
E 124 Ponceau
4R,
Cochineal
Red
A 200 (34) only
preserves
of
red
fruit
E 129 Allura
Red
AG 200 (34) only
preserves
of
red
fruit
E 131 Patent
Blue
V 200 (34) only
preserves
of
red
fruit
Off
E 133 Brilliant
Blue
FCF 200 (34) only
preserves
of
red
fruit
icial
Jour
E 140 Chlorophylls,
Chlorophyllins quantum
satis only
preserves
of
red
fruit
nal
E 141 Copper
complexes
of
chlorophylls
and
quantum satis only
preserves
of
red
fruit
of
chlorophyllins
the
European
E 150a-d Caramels quantum
satis only
preserves
of
red
fruit
E 160a Carotenes quantum
satis only
preserves
of
red
fruit
Union
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
preserves
of
red
fruit
E 162 Beetroot
Red,
betanin quantum
satis only
vegetables
(excluding
olives)
E 163 Anthocyanins quantum
satis only
preserves
of
red
fruit
E 102 Tartrazine 100 only
processed
mushy
and
garden
peas
(canned)
E 133 Brilliant
Blue
FCF 20 only
processed
mushy
and
garden
peas
(canned)
E 142 Green
S 10 only
processed
mushy
and
garden
peas
(canned)
E 127 Erythrosine 200 only
cocktail
cherries
and
candied
cherries
E 127 Erythrosine 150 only
bigareaux
cherries
in
syrup
and
in
cocktails
12.11.2011
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
white
vegetables,
including
pulses
E 220-228 Sulphur
dioxide
—
sulphites 250 (3) only
bottled,
sliced
lemon

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
bottled
whiteheart
cherries;
vacuum-packed
sweetcorn
E 260 Acetic
acid quantum
satis
EN

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 296 Malic
acid quantum
satis
icial
E 300 Ascorbic
acid quantum
satis
Jour
E 301 Sodium
ascorbate quantum
satis
nal
of
E 302 Calcium
ascorbate quantum
satis
the
European
E 325 Sodium
lactate quantum
satis
E 326 Potassium
lactate quantum
satis
Union
E 327 Calcium
lactate quantum
satis
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates quantum
satis
E 332 Potassium
citrates quantum
satis
E 333 Calcium
citrates quantum
satis
E 334 Tartaric
acid
(L(+)-) quantum
satis
E 335 Sodium
tartrates quantum
satis
L
E 336 Potassium
tartrates quantum
satis
295/59
E 337 Sodium
potassium
tartrate quantum
satis

---

L 295/60
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 385 Calcium
disodium
ethylene
diamine
tetra-
250 only
pulses,
legumes,
mushrooms
and
artichokes
acetate (Calcium disodium EDTA)
E 410 Locust
bean
gum quantum
satis only
chestnuts
in
liquid
EN

E 412 Guar
gum quantum
satis only
chestnuts
in
liquid
E 415 Xanthan
gum quantum
satis only
chestnuts
in
liquid
E 509 Calcium
chloride quantum
satis
E 512 Stannous
chloride 25 (55) only
white
asparagus
Off
E 575 Glucono-delta-lactone quantum
satis
icial
E 579 Ferrous
gluconate 150 (56) only
olives
darkened
by
oxidation
Jour
nal
E 585 Ferrous
lactate 150 (56) only
olives
darkened
by
oxidation
of
E 900 Dimethyl
polysiloxane 10
the
European
E 950 Acesulfame
K 350 only
fruit
energy-reduced
or
with
no
added
sugar
E 951 Aspartame 1
000 only
fruit
energy-reduced
or
with
no
added
sugar
Union
E 952
Cyclamic acid and its Na and Ca salts 1
000 (51) only
fruit
energy-reduced
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 200 (52) only
fruit
energy-reduced
or
with
no
added
sugar
E 955 Sucralose 400 only
fruit
energy-reduced
or
with
no
added
sugar
E 959 Neohesperidine
DC 50 only
fruit
energy-reduced
or
with
no
added
sugar
E 961 Neotame 32 only
fruit
energy-reduced
or
with
no
added
sugar
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50) only
fruit
energy-reduced
or
with
no
added
sugar
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
12.11.2011
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
EN

(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(55): Expressed as Sn
(56): Expressed as Fe
04.2.4 Fruit
and
vegetable
preparations,
excluding
products
covered
by
5.4
icial
04.2.4.1 Fruit
and
vegetable
preparations
excluding
compote
Jour
Group I Additives
nal
Group II Colours
at quantum satis quantum
satis only
mostarda
di
frutta
of
the
Group III Colours
with
combined
maximum
limit 200 only
mostarda
di
frutta
European
Group IV Polyols quantum
satis
only energy-reduced or with no added sugar, with the exception of those intended
for the manufacture of fruit-juice based drinks
Union
E 101 Riboflavins quantum
satis only
preserves
of
red
fruit
E 120 Cochineal,
Carminic
acid,
Carmines 200 (34) only
preserves
of
red
fruit
E 122 Azorubine,
Carmoisine 200 (34) only
preserves
of
red
fruit
E 124 Ponceau
4R,
Cochineal
Red
A 200 (34) only
preserves
of
red
fruit
E 129 Allura
Red
AG 200 (34) only
preserves
of
red
fruit
E 131 Patent
Blue
V 200 (34) only
preserves
of
red
fruit
E 133 Brilliant
Blue
FCF 200 (34) only
preserves
of
red
fruit
E 140 Chlorophylls,
Chlorophyllins quantum
satis only
preserves
of
red
fruit
L
295/61
E 141 Copper
complexes
of
chlorophylls
and
quantum satis only
preserves
of
red
fruit
chlorophyllins

---

L 295/62
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 150a-d Caramels quantum
satis only
preserves
of
red
fruit
E 160a Carotenes quantum
satis only
preserves
of
red
fruit
EN

E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
preserves
of
red
fruit
E 162 Beetroot
Red,
betanin quantum
satis only
vegetables
(excluding
olives)
E 163 Anthocyanins quantum
satis only
preserves
of
red
fruit
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) only
fruit
and
vegetable
preparations
including
seaweed
based
preparations,
fruit-
based sauces, aspic, excluding purée, mousse, compote, salads and similar products,
Off
canned or bottled
icial
E 210-213 Benzoic
acid
—
benzoates 500 (1)
(2) only
seaweed
preparations,
olives
and
olive-based
preparations
Jour
nal
E 210-213 Benzoic
acid
—
benzoates 2
000 (1)
(2) only
cooked
red
beet
of
the
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2) only
olive-based
preparations
benzoates
European
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
processed
white
vegetables
and
mushrooms
Union
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
rehydrated
dried
fruit
and
lychees,
mostarda
di
frutta
E 220-228 Sulphur
dioxide
—
sulphites 300 (3) only
onion,
garlic
and
shallot
pulp
E 220-228 Sulphur
dioxide
—
sulphites 800 (3) only
horseradish
pulp
E 220-228 Sulphur
dioxide
—
sulphites 800 (3) only
jellying
fruit
extract,
liquid
pectin
for
sale
to
the
final
consumer
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
800 (1)
(4) only
fruit
preparations
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
4 000 (1)
(4) only
glazings
for
vegetable
products
and polyphosphates
12.11.2011
E 405 Propane-1,
2-diol
alginate 5
000
E 481-482 Stearoyl-2-lactylates 2
000 (1) only
mostarda
di
frutta

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 950 Acesulfame
K 350 only
energy-reduced
E 951 Aspartame 1
000 only
energy-reduced
EN

E 952
Cyclamic acid and its Na and Ca salts 250 (51) only
energy-reduced
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 200 (52) only
energy-reduced
E 955 Sucralose 400 only
energy-reduced
E 959 Neohesperidine
DC 50 only
energy-reduced
E 961 Neotame 32 only
energy-reduced
icial
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50) only
energy-reduced
Jour
(1): The
additives
may
be
added
individually
or
in
combination
nal
of
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
the
European
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(4): The
maximum
level
is
expressed
as
P 2O 5
Union
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
04.2.4.2 Compote,
excluding
products
covered
by
category
16
L
E 300 Ascorbic
acid quantum
satis
295/63
E 301 Sodium
ascorbate quantum
satis

---

L 295/64
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 302 Calcium
ascorbate quantum
satis
E 330 Citric
acid quantum
satis
EN

E 331 Sodium
citrates quantum
satis
E 332 Potassium
citrates quantum
satis
E 333 Calcium
citrates quantum
satis
E 440 Pectins quantum
satis only
fruit
compote
other
than
apple
E 509 Calcium
chloride quantum
satis only
fruit
compote
other
than
apple
Off
icial
04.2.5
Jam, jellies and marmalades and similar products
Jour
04.2.5.1
Extra jam and extra jelly as defined by Directive 2001/113/EC
nal
of
Group IV Polyols quantum
satis only
energy-reduced
jams,
jellies,
marmalades
or
with
no
the
added
sugar
European
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2) only
low-sugar
and
similar
low
calorie
or
sugar-free
products, mermeladas
benzoates
E 210-213 Benzoic
acid
—
benzoates 500 (1)
(2) only
low-sugar
and
similar
low
calorie
or
sugar-free
products, mermeladas
Union
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
jams,
jellies
and mermelades made with sulphited fruit
E 270 Lactic
acid quantum
satis
E 296 Malic
acid quantum
satis
E 300 Ascorbic
acid quantum
satis
E 327 Calcium
lactate quantum
satis
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates quantum
satis
12.11.2011
E 333 Calcium
citrates quantum
satis
E 334 Tartaric
acid
(L(+)-) quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 335 Sodium
tartrates quantum
satis
E 350 Sodium
malates quantum
satis
EN

E 440 Pectins quantum
satis
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
E 950 Acesulfame
K 1
000 only
energy-reduced
jams
jellies
and
marmalades
E 951 Aspartame 1
000 only
energy-reduced
jams
jellies
and
marmalades
E 952
Cyclamic acid and its Na and Ca salts 1
000 only
energy-reduced
jams
jellies
and
marmalades
icial
Jour
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 200 (51) only
energy-reduced
jams
jellies
and
marmalades
nal
E 955 Sucralose 400 (52) only
energy-reduced
jams
jellies
and
marmalades
of
the
E 959 Neohesperidine
DC 50 only
energy-reduced
jams
jellies
and
marmalades
European
E 961 Neotame 32 only
energy-reduced
jams
jellies
and
marmalades
Union
E 961 Neotame
2 only
energy-reduced
jams
jellies
and
marmalades,
as
flavour
enhancer
E 962 Salt
of
aspartame-acesulfame 1
000 (11)b
(49)
(50) only
energy-reduced
jams
jellies
and
marmalades
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
L
(51): Maximum usable levels are expressed in free acid
295/65
(52): Maximum usable levels are expressed in free imide

---

L 295/66
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
04.2.5.2
Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC
Group IV Polyols quantum
satis only
energy-reduced
or
with
no
added
sugar
EN

E 100 Curcumin quantum
satis except
chestnut
purée
E 104 Quinoline
Yellow 100 (31) except
chestnut
purée
E 110
Sunset Yellow FCF/Orange Yellow S 100 (31) except
chestnut
purée
E 120 Cochineal,
Carminic
acid,
Carmines 100 (31) except
chestnut
purée
E 124 Ponceau
4R,
Cochineal
Red
A 100 (31) except
chestnut
purée
Off
icial
E 140 Chlorophylls,
Chlorophyllins quantum
satis except
chestnut
purée
Jour
E 141 Copper
complexes
of
chlorophylls
and
quantum satis except
chestnut
purée
nal
chlorophyllins
of
E 142 Green
S 100 (31) except
chestnut
purée
the
European
E 150a-d Caramels quantum
satis except
chestnut
purée
E 160a Carotenes quantum
satis except
chestnut
purée
Union
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis except
chestnut
purée
E 160d Lycopene 10 (31) except
chestnut
purée
E 161b Lutein 100 (31) except
chestnut
purée
E 162 Beetroot
Red,
betanin quantum
satis except
chestnut
purée
E 163 Anthocyanins quantum
satis except
chestnut
purée
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2) only
low-sugar
and
similar
low
calorie
or
sugar-free
products,
spreads, mermeladas
benzoates
E 210-213 Benzoic
acid
—
benzoates 500 (1)
(2) only
low-sugar
and
similar
low
calorie
or
sugar-free
products, mermeladas
12.11.2011
E 220-228 Sulphur
dioxide
—
sulphites 50 (3)
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
jams,
jellies
and
marmalades
made
with
sulphited
fruit

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 270 Lactic
acid quantum
satis
E 296 Malic
acid quantum
satis
EN

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
icial
E 334 Tartaric
acid
(L(+)-) quantum
satis
Jour
E 335 Sodium
tartrates quantum
satis
nal
of
E 350 Sodium
malates quantum
satis
the
European
E 400-404 Alginic
acid
—
alginates 10
000 (32)
E 406 Agar 10
000 (32)
Union
E 407 Carrageenan 10
000 (32)
E 410 Locust
bean
gum 10
000 (32)
E 412 Guar
gum 10
000 (32)
E 415 Xanthan
gum 10
000 (32)
E 418 Gellan
gum 10
000 (32)
E 440 Pectins quantum
satis
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
L
E 493 Sorbitan
monolaurate 25 only
jelly
marmalade
295/67
E 509 Calcium
chloride quantum
satis

---

L 295/68
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 524 Sodium
hydroxide quantum
satis
E 900 Dimethyl
polysiloxane 10
EN

E 950 Acesulfame
K 1
000 only
energy-reduced
jams,
jellies
and marmalades
E 951 Aspartame 1
000 only
energy-reduced
jams,
jellies
and marmalades
E 952
Cyclamic acid and its Na and Ca salts 1
000 (51) only
energy-reduced
jams,
jellies
and marmalades
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 200 (52) only
energy-reduced
jams,
jellies
and marmalades
E 955 Sucralose 400 only
energy-reduced
jams,
jellies
and marmalades
Off
icial
E 959 Neohesperidine
DC 50 only
energy-reduced
jams,
jellies
and marmalades
Jour
E 959 Neohesperidine
DC
5 only
fruit
jellies
as
flavour
enhancer
nal
of
E 961 Neotame 32 only
energy-reduced
jams,
jellies
and marmalades
the
European
E 961 Neotame
2 only
energy-reduced
jams
jellies
and
marmalades,
as
flavour
enhancer
E 962 Salt
of
aspartame-acesulfame 1
000 (11)b
(49)
(50) only
energy-reduced
jams,
jellies
and marmalades
Union
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
12.11.2011
(31): Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
04.2.5.3 Other
similar
fruit
or
vegetable
spreads
Group II Colours
at quantum satis except crème de pruneaux
EN

Group IV Polyols quantum
satis only
energy-reduced
or
with
no
added
sugar
E 100 Curcumin quantum
satis except crème de pruneaux
E 104 Quinoline
Yellow 100 (31) except crème de pruneaux
E 110
Sunset Yellow FCF/Orange Yellow S 100 (31) except crème de pruneaux
E 120 Cochineal,
Carminic
acid,
Carmines 100 (31) except crème de pruneaux
icial
E 124 Ponceau
4R,
Cochineal
Red
A 100 (31) except crème de pruneaux
Jour
E 142 Green
S 100 (31) except crème de pruneaux
nal
E 160d Lycopene 10 (31) except crème de pruneaux
of
the
E 161b Lutein 100 (31) except crème de pruneaux
European
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2) other
fruit-based
spreads, mermeladas
benzoates
Union
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 500 (1)
(2) only marmelada
benzoates
E 210-213 Benzoic
acid
—
benzoates 500 (1)
(2) other
fruit-based
spreads, mermeladas
E 210-213 Benzoic
acid
—
benzoates 1
000 (1)
(2) only dulce de membrillo
E 220-228 Sulphur
dioxide
—
sulphites 50 (3)
E 270 Lactic
acid quantum
satis
E 296 Malic
acid quantum
satis
E 300 Ascorbic
acid quantum
satis
L
E 327 Calcium
lactate quantum
satis
295/69
E 330 Citric
acid quantum
satis

---

L 295/70
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 331 Sodium
citrates quantum
satis
E 333 Calcium
citrates quantum
satis
EN

E 334 Tartaric
acid
(L(+)-) quantum
satis
E 335 Sodium
tartrates quantum
satis
E 350 Sodium
malates quantum
satis
E 400-404 Alginic
acid
—
alginates 10
000 (32)
E 406 Agar 10
000 (32)
Off
icial
E 407 Carrageenan 10
000 (32)
Jour
E 410 Locust
bean
gum 10
000 (32)
nal
of
E 412 Guar
gum 10
000 (32)
the
European
E 415 Xanthan
gum 10
000 (32)
E 418 Gellan
gum 10
000 (32)
Union
E 440 Pectins quantum
satis
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
E 509 Calcium
chloride quantum
satis
E 524 Sodium
hydroxide quantum
satis
E 900 Dimethyl
polysiloxane 10
E 950 Acesulfame
K 1
000 only
dried-fruit-based
sandwich
spreads,
energy-reduced
or
with
no
added
sugar
E 951 Aspartame 1
000 only
dried-fruit-based
sandwich
spreads,
energy-reduced
or
with
no
added
sugar
12.11.2011
E 952
Cyclamic acid and its Na and Ca salts 500 (51) only
dried-fruit-based
sandwich
spreads,
energy-reduced
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 200 (52) only
dried-fruit-based
sandwich
spreads,
energy-reduced
or
with
no
added
sugar

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 955 Sucralose 400 only
dried-fruit-based
sandwich
spreads,
energy-reduced
or
with
no
added
sugar
E 959 Neohesperidine
DC 50 only
dried-fruit-based
sandwich
spreads,
EN
energy-reduced
or
with
no
added
sugar

E 961 Neotame 32 only
dried-fruit-based
sandwich
spreads,
energy-reduced
or
with
no
added
sugar
E 962 Salt
of
aspartame-acesulfame 1
000 (11)b
(49)
(50) only
dried-fruit-based
sandwich
spreads,
energy-reduced
or
with
no
added
sugar
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
icial
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
Jour
nal
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
of
the
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
European
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
Union
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(31): Maximum individually or in combination with E 104, E 110, E 120, E 124, E 142, E 160d and E 161b
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
04.2.5.4 Nut
butters
and
nut
spreads
Group I Additives
E 310-320 Gallates,
TBHQ
and
BHA 200 (1)
(41) only
processed
nuts
L
295/71
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1),
(4) only
spreadable
fats
excluding
butter
and polyphosphates

---

L 295/72
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 392 Extracts
of
rosemary 200 (41)
(46)
(1): The
additives
may
be
added
individually
or
in
combination
EN

(4): The
maximum
level
is
expressed
as
P 2O 5
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
04.2.6 Processed
potato
products
Group I Additives
Off
icial
E 100 Curcumin quantum
satis only
dried
potato
granules
and
flakes
Jour
nal
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2)
only potato dough and pre-fried potato slices
of
E 220-228 Sulphur
dioxide
—
sulphites 400 (3) only
dehydrated
potatoes
products
the
European
E 220-228 Sulphur
dioxide
—
sulphites 100 (3)
E 310-320 Gallates,
TBHQ
and
BHA 25 (1) only
dehydrated
potatoes
Union
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) including
pre-fried
frozen
en
deep-frozen
potatoes
and polyphosphates
E 392 Extracts
of
rosemary 200 (46) only
dehydrated
potatoes
products
E 426 Soybean
hemicellulose 10
000 only
prepacked
processed
potato
products
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
12.11.2011
(4): The
maximum
level
is
expressed
as
P 2O 5
(46): As the sum of carnosol and carnosic acid

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
05 Confectionery
05.1 Cocoa
and
Chocolate
products
as
covered
by
Directive
2000/36/EC
EN
Group I Additives only

energy-reduced
or
with
no
added
sugar
Group IV Polyols quantum
satis only
energy-reduced
or
with
no
added
sugar
E 170 Calcium
carbonate 70
000 (*)
E 322 Lecithins quantum
satis
E 330 Citric
acid 5
000
E 334 Tartaric
acid
(L(+)-) 5
000
icial
E 414 Gum
arabic
(acacia
gum) quantum
satis as
glazing
agent
only
Jour
E 422 Glycerol quantum
satis
nal
of
E 440 Pectins quantum
satis as
glazing
agent
only
the
European
E 442 Ammonium
phosphatides 10
000
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
Union
E 472c Citric
acid
esters
of
mono-
and
quantum satis
diglycerides of fatty acids
E 476 Polyglycerol
polyricinoleate 5
000
E 492 Sorbitan
tristearate 10
000
E 500-504 Carbonates 70
000 (*)
E 524-528 Hydroxides 70
000 (*)
E 530 Magnesium
oxide 70
000 (*)
E 901 Beeswax,
white
and
yellow quantum
satis as
glazing
agent
only
E 902 Candelilla
wax quantum
satis as
glazing
agent
only
L
E 903 Carnauba
wax 500 as
glazing
agent
only
295/73
E 904 Shellac quantum
satis as
glazing
agent
only

---

L 295/74
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 950 Acesulfame
K 500 only
energy-reduced
or
with
no
added
sugar
E 951 Aspartame 2
000 only
energy-reduced
or
with
no
added
sugar
EN

E 954 Saccharin
and
its
Na,
K
and
Ca
salts 500 (52) only
energy-reduced
or
with
no
added
sugar
E 955 Sucralose 800 only
energy-reduced
or
with
no
added
sugar
E 957 Thaumatin 50 only
energy-reduced
or
with
no
added
sugar
E 959 Neohesperidine
DC 100 only
energy-reduced
or
with
no
added
sugar
E 961 Neotame 65 only
energy-reduced
or
with
no
added
sugar
Off
icial
E 962 Salt
of
aspartame-acesulfame 500 (11)a
(49)
(50) only
energy-reduced
or
with
no
added
sugar
Jour
(*) E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates
nal
of
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
the
European
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
Union
(52): Maximum usable levels are expressed in free imide
05.2 Other
confectionery
including
breath
freshening
microsweets
Group I Additives
The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406,
E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440
may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as
jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-
capsules, intended to be ingested in a single bite by exerting pressure on the mini-
cups or mini-capsule to project the confectionery into the mouth; E 410, E 412,
E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on
ingestion.
E425 may not be used in jelly confectionery
Group II Colours
at quantum satis quantum
satis
12.11.2011
Group III Colours
with
combined
maximum
limit 300 (25) except
candied
fruit
and
vegetables
Group III Colours
with
combined
maximum
limit 200 only
candied
fruit
and
vegetables

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
Group IV Polyols quantum
satis only
with
no
added
sugar
Group IV Polyols quantum
satis only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
EN

Group IV Polyols quantum
satis only
cocoa
or
dried
fruit-based,
milk
or
fat-based
sandwich
spreads,
energy-reduced
or with no added sugar
Group IV Polyols quantum
satis
only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added
sugar
Group IV Polyols quantum
satis only
for
crystallised
fruit,
energy-reduced
or
with
no
added
sugar
E 160d Lycopene 30
icial
E 173 Aluminium quantum
satis
only external coating of sugar confectionery for the decoration of cakes and pastries
Jour
E 174 Silver quantum
satis only
external
coating
of
confectionery
nal
of
E 175 Gold quantum
satis only
external
coating
of
confectionery
the
European
E 200-219 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 500 (1)
(2)
(5) except
candied,
crystallised
or
glacé
fruit
and
vegetables
benzoates; p-hydroxybenzoates
Union
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2) only
candied,
crystallised
or
glacé
fruit
and
vegetables
benzoates
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
candied,
crystallised
or
glacé
fruit,
vegetables,
angelica
and
citrus
peel
E 220-228 Sulphur
dioxide
—
sulphites 50 (3)
only glucose syrup-based confectionery (carry over from the glucose syrup only)
E 297 Fumaric
acid 1
000 only
sugar
confectionery
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) only
sugar
confectionery,
except
candied
fruit
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
800 (1)
(4) only
candied
fruit
and polyphosphates
L
E 405 Propane-1,
2-diol
alginate 1
500 only
sugar
confectionery
295/75
E 426 Soybean
hemicellulose 10
000 only
jelly
confectionery,
except
jelly
mini-cups

---

L 295/76
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 432-436 Polysorbates 1
000 (1) only
sugar
confectionery
E 442 Ammonium
phosphatides 10
000 only
cocoa-based
confectionery
EN

E 459 Beta-cyclodextrin quantum
satis only
foods
in
tablet
and
coated
tablet
form
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 only
sugar
confectionery
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 2
000 only
sugar
confectionery
E 476 Polyglycerol
polyricinoleate 5
000 only
cocoa-based
confectionery
Off
E 477 Propane-1,2-diol
esters
of
fatty
acids 5
000 only
sugar
confectionery
icial
E 481-482 Stearoyl-2-lactylates 5
000 (1) only
sugar
confectionery
Jour
nal
E 491-495 Sorbitan
esters 5
000 (1) only
sugar
confectionery
of
the
E 492 Sorbitan
tristearate 10
000 only
cocoa-based
confectionery
European
E 520-523 Aluminium
sulphates 200 (1)
(38) only
candied,
crystallised
or
glacé
fruit
and
vegetables
E 551-559 Silicon
dioxide
—
silicates quantum
satis (1) surface
treatment
only
Union
E 900 Dimethyl
polysiloxane 10
E 901 Beeswax,
white
and
yellow quantum
satis as
glazing
agent
only
E 902 Candelilla
wax quantum
satis as
glazing
agent
only
E 903 Carnauba
wax 500 as
glazing
agent
only
E 904 Shellac quantum
satis as
glazing
agent
only
E 905 Microcrystalline
wax quantum
satis surface
treatment
only
E 907 Hydrogenated
poly-1-decene 2
000 only
as
glazing
agent
for
sugar
confectionery
12.11.2011
E 950 Acesulfame
K 500
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 951 Aspartame 2
000
only cocoa or dried fruit-based, energy-reduced or with no added sugar

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 500
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 955 Sucralose 800
only cocoa or dried fruit-based, energy-reduced or with no added sugar
EN

E 957 Thaumatin 50
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 959 Neohesperidine
DC 100
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 961 Neotame 65
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 962 Salt
of
aspartame-acesulfame 500 (11)a
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 950 Acesulfame
K 500 only
energy-reduced
tablet
form
confectionery
icial
E 955 Sucralose 200 only
energy-reduced
tablet
form
confectionery
Jour
E 961 Neotame 15 only
energy-reduced
tablet
form
confectionery
nal
of
E 950 Acesulfame
K 1
000
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with
the
no added sugar
European
E 951 Aspartame 1
000
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with
no added sugar
Union
E 952
Cyclamic acid and its Na and Ca salts 500 (51)
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with
no added sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 200 (52)
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with
no added sugar
E 955 Sucralose 400
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with
no added sugar
E 959 Neohesperidine
DC 50
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with
no added sugar
E 961 Neotame 32
only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with
no added sugar
E 962 Salt
of
aspartame-acesulfame 1
000 (11)b
(49)
(50) only cocoa, milk, dried fruit or fat-based sandwich spreads, energy-reduced or with
L
no added sugar
295/77
E 950 Acesulfame
K 1
000 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar

---

L 295/78
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 951 Aspartame 2
000 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 300 (52) only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
EN

E 955 Sucralose 1
000 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 959 Neohesperidine
DC 150 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 961 Neotame 65 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 961 Neotame
2 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar,
as
flavour
enhancer
Off
E 962 Salt
of
aspartame-acesulfame 1
000 (11)a
(49)
(50) only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
icial
E 950 Acesulfame
K 500 only
confectionery
with
no
added
sugar
Jour
nal
E 951 Aspartame 1
000 only
confectionery
with
no
added
sugar
of
the
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 500 (52) only
confectionery
with
no
added
sugar
European
E 955 Sucralose 1
000 only
confectionery
with
no
added
sugar
E 957 Thaumatin 50 only
confectionery
with
no
added
sugar
Union
E 959 Neohesperidine
DC 100 only
confectionery
with
no
added
sugar
E 961 Neotame 32 only
confectionery
with
no
added
sugar
E 962 Salt
of
aspartame-acesulfame 500 (11)a
(49)
(50) only
confectionery
with
no
added
sugar
E 950 Acesulfame
K 2
500 only
breath-freshening
micro-sweets,
with
no
added
sugar
E 951 Aspartame 6
000 only
breath-freshening
micro-sweets,
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 3
000 (52) only
breath-freshening
micro-sweets,
with
no
added
sugar
E 955 Sucralose 2
400 only
breath-freshening
micro-sweets,
with
no
added
sugar
12.11.2011
E 959 Neohesperidine
DC 400 only
breath-freshening
micro-sweets,
with
no
added
sugar
E 961 Neotame 200 only
breath-freshening
micro-sweets,
with
no
added
sugar

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 961 Neotame
3 only
breath-freshening
micro-sweets
and
strongly
flavoured
throat
pastilles
with
no
added sugar, as flavour enhancer
E 962 Salt
of
aspartame-acesulfame 2
500 (11)a
(49)
(50) only
breath-freshening
micro-sweets,
with
no
added
sugar
EN

E 951 Aspartame 2
000 only
strongly
flavoured
freshening
throat
pastilles
with
no
added
sugar
E 955 Sucralose 1
000 only
strongly
flavoured
freshening
throat
pastilles
with
no
added
sugar
E 961 Neotame 65 only
strongly
flavoured
freshening
throat
pastilles
with
no
added
sugar
E 1204 Pullulan quantum
satis only
breath
freshening
microsweets
in
the
form
of
films
(1): The
additives
may
be
added
individually
or
in
combination
icial
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
Jour
nal
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
of
the
(4): The
maximum
level
is
expressed
as
P 2O 5
European
(5): E
214-219:
p-hydroxybenzoates
(PHB),
maximum
300
mg/kg
Union
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
(38): Expressed as aluminium
05.3 Chewing
gum
L
Group I Additives
295/79
Group II Colours
at quantum satis quantum
satis

---

L 295/80
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
Group III Colours
with
combined
maximum
limit 300 (25)
Group IV Polyols quantum
satis only
with
no
added
sugar
EN

E 160d Lycopene 300
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 500 (1)
(2)
benzoates
E 297 Fumaric
acid 2
000
E 310-321 Gallates,
TBHQ,
BHA
and
BHT 400 (1)
Off
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
quantum satis (1)
(4)
icial
and polyphosphates
Jour
E 392 Extracts
of
rosemary 200 (46)
nal
of
E 405 Propane-1,
2-diol
alginate 5
000
the
European
E 416 Karaya
gum 5
000
E 432-436 Polysorbates 5
000 (1)
Union
E 473-474 Sucrose
esters
of
fatty
acids
— 10 000 (1)
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 5
000
E 477 Propane-1,2-diol
esters
of
fatty
acids 5
000
E 481-482 Stearoyl-2-lactylates 2
000 (1)
E 491-495 Sorbitan
esters 5
000 (1)
E 551 Silicon
dioxide quantum
satis surface
treatment
only
E 552 Calcium
silicate quantum
satis surface
treatment
only
12.11.2011
E 553a Magnesium
silicate quantum
satis surface
treatment
only
E 553b Talc quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 650 Zinc
acetate 1
000
E 900 Dimethyl
polysiloxane 100
EN

E 901 Beeswax,
white
and
yellow quantum
satis as
glazing
agent
only
E 902 Candelilla
wax quantum
satis as
glazing
agent
only
E 903 Carnauba
wax 1
200 (47) as
glazing
agent
only
E 904 Shellac quantum
satis as
glazing
agent
only
E 905 Microcrystalline
wax quantum
satis surface
treatment
only
icial
E 907 Hydrogenated
poly-1-decene 2
000 as
glazing
agent
only
Jour
E 927b Carbamide 30
000 only
with
no
added
sugar
nal
of
E 950 Acesulfame
K 800 (12) only
with
added
sugar
or
polyols,
as
flavour
enhancer
the
European
E 951 Aspartame 2
500 (12) only
with
added
sugar
or
polyols,
as
flavour
enhancer
E 959 Neohesperidine
DC 150 (12) only
with
added
sugar
or
polyols,
as
flavour
enhancer
Union
E 957 Thaumatin 10 (12) only
with
added
sugar
or
polyols,
as
flavour
enhancer
E 961 Neotame
3 (12) only
with
added
sugar
or
polyols,
as
flavour
enhancer
E 950 Acesulfame
K 2
000 only
with
no
added
sugar
E 951 Aspartame 5
500 only
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 1
200 (52) only
with
no
added
sugar
E 955 Sucralose 3
000 only
with
no
added
sugar
E 957 Thaumatin 50 only
with
no
added
sugar
L
E 959 Neohesperidine
DC 400 only
with
no
added
sugar
295/81
E 961 Neotame 250 only
with
no
added
sugar

---

L 295/82
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 962 Salt
of
aspartame-acesulfame 2
000 (11)a
(49)
(50) only
with
no
added
sugar
E 1518 Glyceryl
triacetate
(triacetin) quantum
satis
EN

(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
Off
icial
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
Jour
(52): Maximum usable levels are expressed in free imide
nal
of
(12): If E 950, E 951, E 957, E 959 and E 961 are used in combination in chewing gum, the maximum level for each is reduced proportionally
the
European
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
(46): As the sum of carnosol and carnosic acid
Union
(47): The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III
05.4
Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4
Group I Additives
Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit 500 only
decorations,
coatings
and
sauces,
except
fillings
Group III Colours
with
combined
maximum
limit 300 (25) only
fillings
Group IV Polyols quantum
satis only
decorations,
coatings
and
fillings
with
not
added
sugar
12.11.2011
Group IV Polyols quantum
satis only
sauces
E 160b Annatto,
Bixin,
Norbixin 20 only
decorations
and
coatings

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 160d Lycopene 30 except
red
coating
of
hard-sugar
coated
chocolate
confectionery
E 160d Lycopene 200 only
red
coating
of
hard-sugar
coated
chocolate
confectionery
EN

E 173 Aluminium quantum
satis
only external coating of sugar confectionery for the decoration of cakes and pastries
E 174 Silver quantum
satis only
decoration
of
chocolates
E 175 Gold quantum
satis only
decoration
of
chocolates
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2)
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream;
similar products)
E 200-219 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 500 (1)
(2)
(5)
icial
benzoates; p-hydroxybenzoates
Jour
E 220-228 Sulphur
dioxide
—
sulphites 50 (3)
only glucose syrup-based confectionery (carry over from the glucose syrup only)
nal
of
E 220-228 Sulphur
dioxide
—
sulphites 40 (3)
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream;
the
similar products)
European
E 220-228 Sulphur
dioxide
—
sulphites 100 (3) only
fruit
fillings
for
pastries
E 297 Fumaric
acid 1
000
Union
E 297 Fumaric
acid 2
500 only
fillings
and
toppings
for
fine
bakery
ware
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
3 000 (1)
(4)
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream;
and polyphosphates
similar products)
E 355-357 Adipic
acid
—
adipates 2
000 (1) only
fillings
and
toppings
for
fine
bakery
ware
E 392 Extracts
of
rosemary 100 (41)
(46) only
sauces
E 405 Propane-1,
2-diol
alginate 1
500
L
E 405 Propane-1,
2-diol
alginate 5
000
only fillings, toppings and coatings for fine bakery wares and desserts
295/83
E 416 Karaya
gum 5
000
only fillings, toppings and coatings for fine bakery wares and desserts

---

L 295/84
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 426 Soybean
hemicellulose 10
000 only
jelly
confectionery
(other
than
jelly
mini-cups)
E 427 Cassia
gum 2
500 only
fillings
toppings
and
coatings
for
fine
bakery
wares
and
dessert
EN

E 432-436 Polysorbates 1
000 (1)
E 442 Ammonium
phosphatides 10
000 only
cocoa-based
confectionery
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 2
000
Off
E 476 Polyglycerol
polyricinoleate 5
000 only
cocoa-based
confectionery
icial
E 477 Propane-1,2-diol
esters
of
fatty
acids 5
000
Jour
nal
E 477 Propane-1,2-diol
esters
of
fatty
acids 30
000 only
whipped
dessert
toppings
other
than
cream
of
the
E 481-482 Stearoyl-2-lactylates 5
000 (1)
European
E 491-495 Sorbitan
esters 5
000 (1)
E 492 Sorbitan
tristearate 10
000 only
cocoa-based
confectionery
Union
E 551-559 Silicon
dioxide
—
silicates quantum
satis surface
treatment
only
E 900 Dimethyl
polysiloxane 10
E 901 Beeswax,
white
and
yellow quantum
satis as
glazing
agent
only
E 902 Candelilla
wax quantum
satis as
glazing
agent
only
E 903 Carnauba
wax 500 as
glazing
agent
only
E 903 Carnauba
wax 200 as
glazing
agent
only
for
small
fine
bakery
wares,
coated
with
chocolate
E 904 Shellac quantum
satis as
glazing
agent
only
12.11.2011
E 905 Microcrystalline
wax quantum
satis surface
treatment
only
E 907 Hydrogenated
poly-1-decene 2
000 as
glazing
agent
only

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 950 Acesulfame
K 1
000 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 951 Aspartame 2
000 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
EN

E 954 Saccharin
and
its
Na,
K
and
Ca
salts 300 (52) only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 955 Sucralose 1
000 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 959 Neohesperidine
DC 150 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 961 Neotame 65 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
E 961 Neotame
2 only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar,
as
flavour
enhancer
icial
E 962 Salt
of
aspartame-acesulfame 1
000 (11)a
(49)
(50) only
starch-based
confectionery
energy-reduced
or
with
no
added
sugar
Jour
nal
E 950 Acesulfame
K 500 only
confectionery
with
no
added
sugar
of
the
E 951 Aspartame 1
000 only
confectionery
with
no
added
sugar
European
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 500 (52) only
confectionery
with
no
added
sugar
E 955 Sucralose 1
000 only
confectionery
with
no
added
sugar
Union
E 957 Thaumatin 50 only
confectionery
with
no
added
sugar
E 959 Neohesperidine
DC 100 only
confectionery
with
no
added
sugar
E 961 Neotame 32 only
confectionery
with
no
added
sugar
E 962 Salt
of
aspartame-acesulfame 500 (11)a
(49)
(50) only
confectionery
with
no
added
sugar
E 950 Acesulfame
K 500
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 951 Aspartame 2
000
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 500 (52)
only cocoa or dried fruit-based, energy-reduced or with no added sugar
L
E 955 Sucralose 800
only cocoa or dried fruit-based, energy-reduced or with no added sugar
295/85
E 957 Thaumatin 50
only cocoa or dried fruit-based, energy-reduced or with no added sugar

---

L 295/86
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 959 Neohesperidine
DC 100
only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 961 Neotame 65
only cocoa or dried fruit-based, energy-reduced or with no added sugar
EN

E 962 Salt
of
aspartame-acesulfame 500 (11)a
(49)
(50) only cocoa or dried fruit-based, energy-reduced or with no added sugar
E 950 Acesulfame-K 350 only
sauces
E 951 Aspartame 350 only
sauces
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 160 (52) only
sauces
E 955 Sucralose 450 only
sauces
Off
icial
E 959 Neohesperidine
DC 50 only
sauces
Jour
E 961 Neotame 12 only
sauces
nal
of
E 961 Neotame
2
only sauces as flavour enhancer
the
European
E 962 Salt
of
aspartame-acesulfame 350 (11)b
(49)
(50) only
sauces
(1): The
additives
may
be
added
individually
or
in
combination
Union
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(4): The
maximum
level
is
expressed
as
P 2O 5
(5): E
214-219:
p-hydroxybenzoates
(PHB),
maximum
300
mg/kg
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
12.11.2011
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(52): Maximum usable levels are expressed in free imide
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
EN

06 Cereals
and
cereal
products
06.1 Whole,
broken,
or
flaked
grain
E 220-228 Sulphur
dioxide
—
sulphites 30 (3) only
sago
and
pearl
barley
E 553b Talc quantum
satis only
rice
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present
icial
Jour
06.2
Flours and other milled products and starches
nal
06.2.1 Flours
of
the
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
2 500 (1)
(4)
European
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
20 000 (1)
(4) only
self-raising
flour
and polyphosphates
Union
E 300 Ascorbic
acid quantum
satis
E 920 L-cysteine quantum
satis
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2O 5
06.2.2 Starches
Group I Additives
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) excluding
starches
in
infant
formulae,
follow
on
formulae
and
processed
cereal-based
foods and baby foods
L
295/87
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present

---

L 295/88
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
06.3 Breakfast
cereals
Group I Additives
EN

Group II Colours
at quantum satis quantum
satis only
breakfast
cereals
other
than
extruded,
puffed
and/or
fruit-flavoured
breakfast
cereals
Group IV Polyols quantum
satis only
breakfast
cereals
or
cereal-based
products,
energy-reduced
or
with
no
added
sugar
E 120 Cochineal,
Carminic
acid,
Carmines 200 (53) only
fruit-flavoured
breakfast
cereals
E 150c Ammonia
caramel quantum
satis only
extruded
puffed
and
or
fruit-flavoured
breakfast
cereals
Off
E 160a Carotenes quantum
satis only
extruded
puffed
and
or
fruit-flavoured
breakfast
cereals
icial
Jour
E 160b Annatto,
Bixin,
Norbixin 25 only
extruded
puffed
and
or
fruit-flavoured
breakfast
cereals
nal
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
extruded
puffed
and
or
fruit-flavoured
breakfast
cereals
of
the
E 162 Beetroot
Red,
betanin 200 (53) only
fruit-flavoured
breakfast
cereals
European
E 163 Anthocyanins 200 (53) only
fruit-flavoured
breakfast
cereals
E 310-320 Gallates,
TBHQ
and
BHA 200 (1)
(13) only
pre-cooked
cereals
Union
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
and polyphosphates
E 475 Polyglycerol
esters
of
fatty
acids 10
000 only
granola-type
breakfast
cereal
E 481-482 Stearoyl-2-lactylates 5
000 (1)
E 950 Acesulfame
K 1
200 only
breakfast
cereals
with
a
fibre
content
of
more
than
15
%,
and
containing
at
least
20 % bran, energy-reduced or with no added sugar
E 951 Aspartame 1
000 only
breakfast
cereals
with
a
fibre
content
of
more
than
15
%,
and
containing
at
least
20 % bran, energy-reduced or with no added sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 100 (52) only
breakfast
cereals
with
a
fibre
content
of
more
than
15
%,
and
12.11.2011
containing
at
least
20 % bran, energy-reduced or with no added sugar
E 955 Sucralose 400 only
breakfast
cereals
with
a
fibre
content
of
more
than
15
%,
and
containing
at
least
20 % bran, energy-reduced or with no added sugar

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 959 Neohesperidine
DC 50 only
breakfast
cereals
with
a
fibre
content
of
more
than
15
%,
and
containing
at
least
20 % bran, energy-reduced or with no added sugar
EN
E 961 Neotame 32 only
breakfast
cereals
with
a
fibre
content
of
more
than
15
%,
and
containing
at
least

20 % bran, energy-reduced or with no added sugar
E 962 Salt
of
aspartame-acesulfame 1
000 (11)b
(49)
(50) only
breakfast
cereals
with
a
fibre
content
of
more
than
15
%,
and
containing
at
least
20 % bran, energy-reduced or with no added sugar
(1): The
additives
may
be
added
individually
or
in
combination
(4): The
maximum
level
is
expressed
as
P 2O 5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
icial
Jour
(13): Maximum limit expressed on fat
nal
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
of
the
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
European
(52): Maximum usable levels are expressed in free imide
Union
(53): E 120, E 162 and E 163 may be added individually or in combination
06.4 Pasta
06.4.1 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
L
E 330 Citric
acid quantum
satis
295/89
E 334 Tartaric
acid
(L(+)-) quantum
satis

---

L 295/90
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
E 575 Glucono-delta-lactone quantum
satis
EN

06.4.2 Dry
pasta
Group I Additives only
gluten
free
and/or
pasta
intended
for
hypoproteic
diets
in
accordance
with
Directive 2009/39/EC
06.4.3 Fresh
pre-cooked
pasta
E 270 Lactic
acid quantum
satis
Off
E 300 Ascorbic
acid quantum
satis
icial
E 301 Sodium
ascorbate quantum
satis
Jour
nal
E 322 Lecithins quantum
satis
of
the
E 330 Citric
acid quantum
satis
European
E 334 Tartaric
acid
(L(+)-) quantum
satis
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
Union
E 575 Glucono-delta-lactone quantum
satis
06.4.4 Potato
Gnocchi
Group I Additives
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
06.4.5 Fillings
of
stuffed
pasta
(ravioli
and
similar)
Group I Additives
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2)
12.11.2011
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
06.5 Noodles
group I Additives
EN

group II Colours
at quantum satis quantum
satis
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
2 000 (1)
(4)
and polyphosphates
E 426 Soybean
hemicellulose 10
000
only prepackaged ready to eat oriental noodles intended for retail sale
(1): The additives may be added individually or in combination
(4): The maximum level is expressed as P 2O 5
icial
Jour
06.6 Batters
nal
Group I Additives
of
the
Group II Colours
at quantum satis quantum
satis
European
Group III Colours
with
combined
maximum
limit 500 only
batters
for
coating
Union
E 160b Annatto,
Bixin,
Norbixin 20 only
batters
for
coating
E 160d Lycopene 30 only
batters
for
coating
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2)
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
12 000 (1)
(4)
and polyphosphates
E 900 Dimethyl
polysiloxane 10
(1): The additives may be added individually or in combination
L
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
295/91
(4): The maximum level is expressed as P 2O 5

---

L 295/92
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
06.7 Pre-cooked
or
processed
cereals
Group I Additives
EN
Group II Colours
at quantum satis quantum
satis

E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2) only polenta
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2) only semmelkndelteig
E 310-320 Gallates,
TBHQ
and
BHA 200 (1) only
pre-cooked
cereals
E 426 Soybean
hemicellulose 10
000
only prepackaged ready to eat rice and rice products intended for retail sale
Off
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis only
quick-cook
rice
icial
E 472a Acetic
acid
esters
of
mono-
and
quantum satis only
quick-cook
rice
Jour
diglycerides of fatty acids
nal
of
E 481-482 Stearoyl-2-lactylates 4
000 (2) only
quick-cook
rice
the
(1): The additives may be added individually or in combination
European
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
Union
07 Bakery
wares
07.1 Bread
and
rolls
Group I Additives except
products
in
7.1.1
and
7.1.2
E 150a-d Caramels quantum
satis only
malt
bread
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2)
only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares
intended for retail sale and energy-reduced bread intended for retail sale
E 280-283 Propionic
acid
—
propionates 3
000 (1)
(6) only
prepacked
sliced
bread
and
rye
bread
E 280-283 Propionic
acid
—
propionates 2
000 (1)
(6) only
energy-reduced
bread,
partially
baked
prepacked
bread
and
prepacked
rolls
and
pitta, prepacked polsebrod, boller and dansk flutes
12.11.2011
E 280-283 Propionic
acid
—
propionates 1
000 (1)
(6) only
prepacked
bread
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
20 000 (1)
(4) only
soda
bread
and polyphosphates

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 481-482 Stearoyl-2-lactylates 3
000 (1) except
products
in
7.1.1
and
7.1.2
E 483 Stearyl
tartrate 4
000 except
products
in
7.1.1
and
7.1.2
EN

(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P 2O 5
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
07.1.1 Bread
prepared
solely
with
the
following
ingredients:
wheat
flour,
water,
yeast
or
leaven,
salt
icial
Jour
E 260 Acetic
acid quantum
satis
nal
E 261 Potassium
acetate quantum
satis
of
the
E 262 Sodium
acetates quantum
satis
European
E 263 Calcium
acetate quantum
satis
Union
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
L
E 326 Potassium
lactate quantum
satis
295/93
E 327 Calcium
lactate quantum
satis

---

L 295/94
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
E 472a Acetic
acid
esters
of
mono-
and
quantum satis
diglycerides of fatty acids
EN

E 472d Tartaric
acid
esters
of
mono-
and
quantum satis
diglycerides of fatty acids
E 472e Mono-
and
diacety
tartaric
acid
esters
of
quantum satis
mono- and diglycerides of fatty acids
E 472f Mixed
acetic
and
tartaric
acid
esters
of
quantum satis
mono- and diglycerides of fatty acids
Off
07.1.2 Pain
courant
franais;
Friss
búzakenyér,
fehér
és
félbarna
kenyerek
icial
Jour
E 260 Acetic
acid quantum
satis
nal
E 261 Potassium
acetate quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
of
the
E 262 Sodium
acetates quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
European
E 263 Calcium
acetate quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
E 270 Lactic
acid quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
Union
E 300 Ascorbic
acid quantum
satis
E 301 Sodium
ascorbate quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
E 302 Calcium
ascorbate quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
E 304 Fatty
acid
esters
of
ascorbic
acid quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
E 322 Lecithins quantum
satis
E 325 Sodium
lactate quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
E 326 Potassium
lactate quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
12.11.2011
E 327 Calcium
lactate quantum
satis only Friss búzakenyér, fehér és félbarna kenyerek
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
07.2
Fine bakery wares
Group I Additives
EN

Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit 200 (25)
Group IV Polyols quantum
satis only
energy-reduced
or
with
no
added
sugar
E 160b Annatto,
Bixin,
Norbixin 10
E 160d Lycopene 25
icial
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2) only
with
a
water
activity
of
more
than
0,65
Jour
nal
E 220-228 Sulphur
dioxide
—
sulphites 50 only
dry
biscuits
of
the
E 280-283 Propionic
acid
—
propionates 2
000 (1)
(6) only
prepacked
fine
bakery
wares,
(including
flour
confectionery)
with
a
wat
European
er
activity of more than 0,65
E 310-320 Gallates,
TBHQ
and
BHA 200 (1) only
cake
mixes
Union
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
20 000 (1)
(4)
and polyphosphates
E 392 Extracts
of
rosemary 200 (41)
(46)
E 405 Propane-1,
2-diol
alginate 2
000
E 426 Soybean
hemicellulose 10
000 only
prepackaged
fine
bakery
wares
intended
for
retail
sale
E 432-436 Polysorbates 3
000 (1)
E 473-474 Sucrose
esters
of
fatty
acids
— 10 000 (1)
sucroglycerides
L
E 475 Polyglycerol
esters
of
fatty
acids 10
000
295/95
E 477 Propane-1,2-diol
esters
of
fatty
acids 5
000

---

L 295/96
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 481-482 Stearoyl-2-lactylates 5
000 (1)
E 483 Stearyl
tartrate 4
000
EN

E 491-495 Sorbitan
esters 10
000 (1)
E 541 Sodium
aluminium
phosphate
acidic 1
000 (38) only
scones
and
sponge
wares
E 901 Beeswax,
white
and
yellow quantum
satis
only as glazing agents only for small products of fine bakery wares coated with
chocolate
E 902 Candelilla
wax quantum
satis
only as glazing agents only for small products of fine bakery wares coated with
chocolate
Off
icial
E 903 Carnauba
wax 200
only as glazing agents only for small products of fine bakery wares coated with
Jour
chocolate
nal
E 904 Shellac quantum
satis
only as glazing agents only for small products of fine bakery wares coated with
of
chocolate
the
European
E 950 Acesulfame
K 2
000 only
cornets
and
wafers,
for
ice-cream,
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 800 (52) only
cornets
and
wafers,
for
ice-cream,
with
no
added
sugar
Union
E 955 Sucralose 800 only
cornets
and
wafers,
for
ice-cream,
with
no
added
sugar
E 959 Neohesperidine
DC 50 only
cornets
and
wafers,
for
ice-cream,
with
no
added
sugar
E 961 Neotame 60 only
cornets
and
wafers,
for
ice-cream,
with
no
added
sugar
E 950 Acesulfame
K 2
000 only
essoblaten
—
wafer
paper
E 951 Aspartame 1
000 only
essoblaten
—
wafer
paper
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 800 (52) only
essoblaten
—
wafer
paper
E 955 Sucralose 800 only
essoblaten
—
wafer
paper
12.11.2011
E 961 Neotame 60 only
essoblaten
—
wafer
paper
E 962 Salt
of
aspartame-acesulfame 1
000 (11)b
(49)
(50) only
essoblaten
—
wafer
paper

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 950 Acesulfame
K 1
000
only fine bakery products for special nutritional uses
E 951 Aspartame 1
700
only fine bakery products for special nutritional uses
EN

E 952
Cyclamic acid and its Na and Ca salts 1
600 (51)
only fine bakery products for special nutritional uses
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 170 (52)
only fine bakery products for special nutritional uses
E 955 Sucralose 700
only fine bakery products for special nutritional uses
E 959 Neohesperidine
DC 150
only fine bakery products for special nutritional uses
E 961 Neotame 55
only fine bakery products for special nutritional uses
icial
E 962 Salt
of
aspartame-acesulfame 1
000 (11)a
(49)
(50) only fine bakery products for special nutritional uses
Jour
(1): The
additives
may
be
added
individually
or
in
combination
nal
of
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
the
European
(4): The
maximum
level
is
expressed
as
P 2O 5
(6): Propionic
acid
and
its
salts
may
be
present
in
certain
fermented
products
resulting
from
the
fermentation
process
following good manufacturing practice
Union
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
L
(38): Expressed as aluminium
295/97
(46): As the sum of carnosol and carnosic acid

---

L 295/98
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
08 Meat
08.1 Unprocessed
meat
EN

08.1.1
Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004
E 129 Allura
Red
AG quantum
satis only
for
the
purpose
of
health
marking
E 133 Brilliant
Blue
FCF quantum
satis only
for
the
purpose
of
health
marking
E 155 Brown
HT quantum
satis only
for
the
purpose
of
health
marking
08.1.2 Meat
preparations
as
defined
by
Regulation
(EC)
No
853/2004
Off
icial
E 120 Cochineal,
Carminic
acid,
Carmines 100 only breakfast sausages with a minimum cereal content of 6 % and burger meat with a
minimum vegetable and/or cereal content of 4 % mixed within the meat; In these
Jour
products, the meat is minced in such a way so that the muscle and fat tissue are
completely dispersed, so that fibre makes an emulsion with the fat, giving those
nal
products their typical appearance
of
the
E 129 Allura
Red
AG 25 only breakfast sausages with a minimum cereal content of 6 % and burger meat with a
European
minimum vegetable and/or cereal content of 4 % mixed within the meat; In these
products, the meat is minced in such a way so that the muscle and fat tissue are
completely dispersed, so that fibre makes an emulsion with the fat, giving those
products their typical appearance
Union
E 150a-d Caramels quantum
satis only breakfast sausages with a minimum cereal content of 6 % and burger meat with a
minimum vegetable and/or cereal content of 4 % mixed within the meat; In these
products, the meat is minced in such a way so that the muscle and fat tissue are
completely dispersed, so that fibre makes an emulsion with the fat, giving those
products their typical appearance
E 220-228 Sulphur
dioxide
—
sulphites 450 (1)
(3) only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content
of 4 % mixed within the meat
E 220-228 Sulphur
dioxide
—
sulphites 450 (1)
(3) only salsicha fresca, longaniza fresca, butifarra fresca
E 261 Potassium
acetate quantum
satis only
prepacked
preparations
of
fresh
minced
meat
E 262 Sodium
acetates quantum
satis only
prepacked
preparations
of
fresh
minced
meat
12.11.2011
E 300 Ascorbic
acid quantum
satis only gehakt and prepacked preparations of fresh minced meat
E 301 Sodium
ascorbate quantum
satis only gehakt and prepacked preparations of fresh minced meat

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 302 Calcium
ascorbate quantum
satis only gehakt and prepacked preparations of fresh minced meat
E 325 Sodium
lactate quantum
satis only
prepacked
preparations
of
fresh
minced
meat
EN

E 326 Potassium
lactate quantum
satis only
prepacked
preparations
of
fresh
minced
meat
E 330 Citric
acid quantum
satis only gehakt and prepacked preparations of fresh minced meat
E 331 Sodium
citrates quantum
satis only gehakt and prepacked preparations of fresh minced meat
E 332 Potassium
citrates quantum
satis only gehakt and prepacked preparations of fresh minced meat
E 333 Calcium
citrates quantum
satis only gehakt and prepacked preparations of fresh minced meat
icial
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) only breakfast sausages; in this product, the meat is minced in such a way so that the
and polyphosphates
muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with
Jour
the fat, giving the product its typical appearance
nal
of
E 553b Talc quantum
satis only
surface
treatment
of
sausages
the
European
(1): The additives may be added individually or in combination
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present
Union
(4): The maximum level is expressed as P 2O 5
08.2 Processed
meat
08.2.1 Non-heat-treated
processed
meat
Group I Additives
E 100 Curcumin 20 only
sausages
E 100 Curcumin quantum
satis only pasturmas
E 101 Riboflavins quantum
satis only pasturmas
L
E 110 Sunset
yellow
FCF/Orange
Yellow
S 135 only sobrasada
295/99
E 120 Cochineal,
Carminic
acid,
Carmines 100 only
sausages

---

L 295/100
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 120 Cochineal,
Carminic
acid,
Carmines 200 only chorizo sausage/salchichon
E 120 Cochineal,
Carminic
acid,
Carmines quantum
satis only pasturmas
EN

E 124 Ponceau
4R,
Cochineal
Red
A 250 only chorizo sausage/salchichon
E 124 Ponceau
4R,
Cochineal
Red
A 200 only sobrasada
E 150a-d Caramels quantum
satis only
sausages
E 160a Carotenes 20 only
sausages
E 160c Paprika
extract,
capsanthin,
capsorubin 10 only
sausages
Off
icial
E 162 Beetroot
Red,
betanin quantum
satis only
sausages
Jour
nal
E 200-219 Sorbic
acid
—
sorbates;
Benzoic
acid
—
quantum satis (1)
(2) only
surface
treatment
of
dried
meat
products
benzoates; p-hydroxybenzoates
of
the
E 235 Natamycin
1 (8) only
surface
treatment
of
dried
cured
sausages
European
E 249-250 Nitrites 150 (7)
Union
E 251-252 Nitrates 150 (7)
E 315 Erythorbic
acid 500 only
cured
meat
products
and
preserved
meat
products
E 316 Sodium
erythorbate 500 only
cured
meat
products
and
preserved
meat
products
E 310-320 Gallates,
TBHQ
and
BHA 200 (1)
(13) only
dehydrated
meat
E 315 Erythorbic
acid 500 (9) only
cured
products
and
preserved
products
E 316 Sodium
erythorbate 500 (9) only
cured
products
and
preserved
products
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
and polyphosphates
12.11.2011
E 392 Extracts
of
rosemary 100 (46) only
dried
sausages
E 392 Extracts
of
rosemary 150 (41)
(46) excluding
dried
sausages

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 392 Extracts
of
rosemary 150 (46) only
dehydrated
meat
E 553b Talc quantum
satis surface
treatment
of
sausages
EN

E 959 Neohesperidine
DC
5 as
flavour
enhancer
only
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
(7): Maximum
amount
that
may
be
added
during
manufacturing
icial
(8): mg/dm2 surface, not present at a depth of 5 mm
Jour
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
nal
of
(13): Maximum limit expressed on fat
the
European
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
Union
08.2.2 Heat-treated
processed
meat
Group I Additives except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj
tmbben
E 100 Curcumin 20 only
sausages,
ptés
and
terrines
E 120 Cochineal,
Carminic
acid,
Carmines 100 only
sausages,
ptés
and
terrines
E 129 Allura
Red
AG 25 only luncheon meat
E 150a-d Caramels quantum
satis only
sausages,
ptés
and
terrines
E 160a Carotenes 20 only
sausages,
ptés
and
terrines
L
E 160c Paprika
extract,
capsanthin,
capsorubin 10 only
sausages,
ptés
and
terrines
295/101
E 162 Beetroot
Red,
betanin quantum
satis only
sausages,
ptés
and
terrines

---

L 295/102
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 200-203;
Sorbic acid — sorbates;
1 000 (1)
(2) only
pté
214-219
p-hydroxybenzoates
EN
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) only
aspic

E 210-213 Benzoic
acid
—
benzoates 500 (1)
(2) only
aspic
E 249-250 Nitrites 150 (7)
(59) Except
sterilised
meat
products
(Fo
>
3,00)
E 249-250 Nitrites 100 (7)
(58)
(59) only
sterilised
meat
products
(Fo
>
3,00)
E 300 Ascorbic
acid quantum
satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj
tmbben
Off
icial
E 301 Sodium
ascorbate quantum
satis only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj
Jour
tmbben
nal
E 315 Erythorbic
acid 500 (9) only
cured
meat
products
and
preserved
meat
products
of
the
E 316 Sodium
erythorbate 500 (9) only
cured
meat
products
and
preserved
meat
products
European
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj
and polyphosphates
tmbben
Union
E 385 Calcium
disodium
ethylene
diamine
250 only libamáj, libamáj egészben, libamáj tmbben
tetra-acetate (Calcium disodium EDTA)
E 392 Extracts
of
rosemary 150 (41)
(46) excluding
dried
sausages
E 392 Extracts
of
rosemary 100 (46) only
dried
sausages
E 392 Extracts
of
rosemary 150 (46) Only
dehydrated
meat
E 427 Cassia
gum 1
500
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1),
(41) except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj
sucroglycerides
tmbben
12.11.2011
E 481-482 Stearoyl-2-lactylates 4
000 (1) only
minced
and
diced
canned
meat
products
E 553b Talc quantum
satis surface
treatment
of
sausages
only

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 959 Neohesperidine
DC
5 as
flavour
enhancer
only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj,
libamáj egészben, libamáj tmbben
(1): The
additives
may
be
added
individually
or
in
combination
EN

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
(7): Maximum
amount
that
may
be
added
during
manufacturing
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(41): Expressed on fat basis
icial
(46): As the sum of carnosol and carnosic acid
Jour
nal
(58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)
of
the
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
European
08.2.3
Casings and coatings and decorations for meat
Group I Additives
Union
Group II Colours
at quantum satis quantum
satis except
edible
external
coating
of pasturmas
Group III Colours
with
combined
maximum
limit 500 only
decorations
and
coatings
except
edible
external
coating
of pasturmas
Group III Colours
with
combined
maximum
limit quantum
satis only
edible
casings
E 100 Curcumin quantum
satis only
edible
external
coating
of pasturmas
E 101 Riboflavins quantum
satis only
edible
external
coating
of pasturmas
E 120 Cochineal,
Carminic
acid,
Carmines quantum
satis only
edible
external
coating
of pasturmas
E 160b Annatto,
Bixin,
Norbixin 20
L
E 160d Lycopene 500 only
decorations
and
coatings
except
edible
external 295/103
coating
of pasturmas
E 160d Lycopene 30 only
edible
casings

---

L 295/104
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 200-203 Sorbic
acid
—
sorbates quantum
satis only
collagen-based
casings
with
water
activity
greater
than
0,6
E 200-203;
Sorbic acid — sorbates;
1 000 (1)
(2) only
jelly
coatings
of
meat
products
(cooked,
cured
or
dried)
EN
214-219
p-hydroxybenzoates

E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
4 000 (1)
(4) only
glazings
for
meat
and polyphosphates
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The maximum level is expressed as P 2O 5
Off
icial
08.2.4 Traditionally
cured
meat
products
with
specific
provisions
concerning
nitrites
and
nitrates
Jour
08.2.4.1
Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
nal
of
E 249-250 Nitrites 175 (39) only Wiltshire bacon and similar products: Meat is injected with curing solution
the
followed by immersion curing for 3 to 10 days. The immersion brine solution also
European
includes microbiological starter cultures
E 251-252 Nitrates 250 (39)
(59) only Wiltshire bacon and similar products: Meat is injected with curing solution
followed by immersion curing for 3 to 10 days. The immersion brine solution also
Union
includes microbiological starter cultures
E 249-250 Nitrites 100 (39) only Wiltshire ham and similar products: Meat is injected with curing solution
followed by immersion curing for 3 to 10 days. The immersion brine solution also
includes microbiological starter cultures
E 251-252 Nitrates 250 (39)
(59) only Wiltshire ham and similar products: Meat is injected with curing solution
followed by immersion curing for 3 to 10 days. The immersion brine solution also
includes microbiological starter cultures
E 249-250 Nitrites 175 (39) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho
fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-
treated and has a high water activity
E 251-252 Nitrates 250 (39)
(59) only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho
12.11.2011
fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-
treated and has a high water activity
E 249-250 Nitrites 50 (39) only cured tongue: Immersion cured for at least 4 days and pre-cooked

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 251-252 Nitrates 10 (39)
(59) only cured tongue: Immersion cured for at least 4 days and pre-cooked
E 249-250 Nitrites 150 (7) only kylmsavustettu poronliha/kallrkt renktt: Meat is injected with curing
solution followed by immersion curing. Curing time is 14 to 21 days followed by
EN
maturation in cold-smoke for 4 to 5 weeks

E 251-252 Nitrates 300 (7) only kylmsavustettu poronliha/kallrkt renktt: Meat is injected with curing
solution followed by immersion curing. Curing time is 14 to 21 days followed by
maturation in cold-smoke for 4 to 5 weeks
E 249-250 Nitrites 150 (7) only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days
at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for
24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C
E 251-252 Nitrates 250 (7)
(40)
(59) only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days
icial
at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for
24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.
Jour
nal
E 249-250 Nitrites 50 (39) only rohschinken, nassgepkelt and similar products: Curing time depending on
the shape and weight of meat pieces for approximately 2 days/kg followed by
of
stabilisation/maturation
the
European
E 251-252 Nitrates 250 (39) only rohschinken, nassgepkelt and similar products: Curing time depending on
the shape and weight of meat pieces for approximately 2 days/kg followed by
stabilisation/maturation
Union
(7): Maximum
added
amount
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.2
Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the
meat followed by a period of stabilisation/maturation).
E 249-250 Nitrites 175 (39) only dry cured bacon and similar products Dry curing followed by maturation for
at least 4 days
E 251-252 Nitrates 250 (39)
(59) only dry cured bacon and similar products: Dry curing followed by maturation for
L
at least 4 days
295/105
E 249-250 Nitrites 100 (39) only dry cured ham and similar products: Dry curing followed by maturation for at
least 4 days

---

L 295/106
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 251-252 Nitrates 250 (39)
(59) only dry cured ham and similar products: Dry curing followed by maturation for at
least 4 days
EN
E 251-252 Nitrates 250 (39)
(59) only jamon curado, paleta curada, lomo embuchado y cecina and similar products:

Dry curing with a stabilisation period of at least 10 days and a maturation period of
more than 45 days
E 249-250 Nitrites 100 (39) only presunto, presunto da pa and paio do lombo and similar products: Dry cured
for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation
period of at least 2 month
E 251-252 Nitrates 250 (39)
(59) only presunto, presunto da pa and paio do lombo and similar products: Dry cured
Off
for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation
period of at least 2 months
icial
Jour
E 251-252 Nitrates 250
(39) (40) (59) only jambon sec, jambon sel and other similar dried cured products: Dry cured
nal
for 3 days + 1 day/kg followed by a 1-week post-salting period and an
ageing/ripening period of 45 days to 18 months
of
the
E 249-250 Nitrites 50 (39) only rohschinken, trockengepkelt and similar products: Curing time depending
European
on the shape and weight of meat pieces for approximately 10 to 14 days followed by
stabilisation/maturation
Union
E 251-252 Nitrates 250 (39)
(59) only rohschinken, trockengepkelt and similar products: Curing time depending
on the shape and weight of meat pieces for approximately 10 to 14 days followed by
stabilisation/maturation
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.3 Other
traditionally
cured
products.
(Immersion
and
dry
cured
processes
used
in
combination
or
where
nitrite
and/or
nitrate
is
included in a compound product or where the
curing solution is injected into the product prior to cooking)
12.11.2011
E 249-250 Nitrites 50 (39) only rohschinken, trocken-/nasgepkelt and similar products: Dry curing and
immersion curing used in combination (without injection of curing solution). Curing
time depending on the shape and weight of meat pieces for approximately 14 to
35 days followed by stabilisation/maturation

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 251-252 Nitrates 250 (39)
(59) only rohschinken, trocken-/nasgepkelt and similar products: Dry curing and
immersion curing used in combination (without injection of curing solution). Curing
time depending on the shape and weight of meat pieces for approximately 14 to
35 days followed by stabilisation/maturation
EN

E 249-250 Nitrites 50 (39) only jellied veal and brisket: Injection of curing solution followed, after a minimum
of 2 days, by cooking in boiling water for up to 3 hours
E 251-252 Nitrates 10 (39)
(59) only jellied veal and brisket: Injection of curing solution followed, after a minimum
of 2 days, by cooking in boiling water for up to 3 hours
E 251-252 Nitrates 300 (40)
(7) only rohwürste (salami and kantwurst): Product has a minimum 4-week maturation
period and a water/protein ratio of less than 1,7
E 251-252 Nitrates 250 (40)
(7)
(59) only Salchichon y chorizo traducionales de larga curacion and similar products:
icial
Maturation period of at least 30 days
Jour
E 249-250 Nitrites 180 (7) only vysoina, selsk salám, turistick trvanliv salám, polian, herkules, loveck
nal
salám, dunjaská klobása, paprikás and similar products: Dried product cooked to
70 °C followed by 8 to 12-day drying and smoking process. Fermented product
of
subject to 14 to 30-day three-stage fermentation process followed by smoking
the
European
E 251-252 Nitrates 250 (40)
(7)
(59) only saucissons sec and similar products: raw fermented dried sausage without
added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or
lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks.
Product has a water/protein ratio of less than 1,7
Union
(7): Maximum
added
amount
(39): Maximum residual amount, residue level at the end the production process
(40): Without added nitrites
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
09 Fish
and
fisheries
products
09.1 Unprocessed
fish
and
fisheries
products
09.1.1 Unprocessed
fish
L
295/107
Group IV Polyols quantum
satis only
frozen
and
deep-frozen
unprocessed
fish
for
purposes
other
than
sweetening
E 300 Ascorbic
acid quantum
satis

---

L 295/108
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 301 Sodium
ascorbate quantum
satis
E 302 Calcium
ascorbate quantum
satis
EN

E 315 Erythorbic
acid 1
500 (9) only
frozen
and
deep-frozen
fish
with
red
skin
E 316 Sodium
erythorbate 1
500 (9) only
frozen
and
deep-frozen
fish
with
red
skin
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates quantum
satis
E 332 Potassium
citrates quantum
satis
Off
icial
E 333 Calcium
citrates quantum
satis
Jour
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) only
frozen
and
deep-frozen
fish
fillets
nal
and polyphosphates
of
the
(1): The additives may be added individually or in combination
European
(4): The maximum level is expressed as P 2O 5
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
Union
09.1.2 Unprocessed
molluscs
and
crustaceans
Group IV Polyols quantum
satis only
frozen
and
deep-frozen
unprocessed
crustaceans,
molluscs
and
cephalopods;
for
purposes other than sweetening
E 220-228 Sulphur
dioxide
—
sulphites 150 (3)
(10)
only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the
Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E 220-228 Sulphur
dioxide
—
sulphites 200 (3)
(10) only
crustaceans
of
the
Penaeidae,
Solenoceridae
and
Aristaeidae
family
between
80
and 120 units
E 220-228 Sulphur
dioxide
—
sulphites 300 (3)
(10) only
crustaceans
of
the
Penaeidae,
Solenoceridae
and
Aristaeidae
family
over
120
units
12.11.2011
E 300 Ascorbic
acid quantum
satis
E 301 Sodium
ascorbate quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 302 Calcium
ascorbate quantum
satis
E 330 Citric
acid quantum
satis
EN

E 331 Sodium
citrates quantum
satis
E 332 Potassium
citrates quantum
satis
E 333 Calcium
citrates quantum
satis
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
only frozen and deep-frozen molluscs and crustaceans
and polyphosphates
E 385 Calcium
disodium
ethylene
diamine
tetra-
(75) only
frozen
and
deep-frozen
crustaceans
icial
acetate (Calcium disodium EDTA)
Jour
E 586 4-Hexylresorcinol
2 (42) only
in
fresh,
frozen
or
deep-frozen
crustacean
meat
nal
of
(1): The
additives
may
be
added
individually
or
in
combination
the
European
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(4): The
maximum
level
is
expressed
as
P 2O 5
Union
(10): Maximum limits in edible parts
(42): As a residue
09.2
Processed fish and fishery products including molluscs and crustaceans
Group I Additives
Group II Colours
at quantum satis quantum
satis only
surimi
and
similar
products
and
salmon
substitutes
Group III Colours
with
combined
maximum
limit 500 only
surimi
and
similar
products
and
salmon
substitutes
E 100 Curcumin quantum
satis only
fish
paste
and
crustacean
paste
L
E 101 Riboflavins quantum
satis only
fish
paste
and
crustacean
paste
295/109
E 102 Tartrazine 100 (35) only
fish
paste
and
crustacean
paste

---

L 295/110
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 104 Quinoline
Yellow 100 (35) only
fish
paste
and
crustacean
paste
E 110
Sunset Yellow FCF/Orange Yellow S 100 (35) only
fish
paste
and
crustacean
paste
EN

E 120 Cochineal,
Carminic
acid,
Carmines 100 (35) only
fish
paste
and
crustacean
paste
E 122 Azorubine,
Carmoisine 100 (35) only
fish
paste
and
crustacean
paste
E 124 Ponceau
4R,
Cochineal
Red
A 100 (35) only
fish
paste
and
crustacean
paste
E 140 Chlorophylls,
Chlorophyllins quantum
satis only
fish
paste
and
crustacean
paste
E 141 Copper
complexes
of
chlorophylls
and
quantum satis only
fish
paste
and
crustacean
paste
Off
chlorophyllins
icial
E 142 Green
S 100 (35) only
fish
paste
and
crustacean
paste
Jour
nal
E 150a-d Caramels quantum
satis only
fish
paste
and
crustacean
paste
of
the
E 151 Brilliant
Black
BN,
Black
BN 100 (35) only
fish
paste
and
crustacean
paste
European
E 153 Vegetable
carbon quantum
satis only
fish
paste
and
crustacean
paste
E 160a Carotenes quantum
satis only
fish
paste
and
crustacean
paste
Union
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
fish
paste
and
crustacean
paste
E 160e Beta-apo-8′-carotenal (C 30) 100 (35) only
fish
paste
and
crustacean
paste
E 161b Lutein 100 (35) only
fish
paste
and
crustacean
paste
E 162 Beetroot
Red,
betanin quantum
satis only
fish
paste
and
crustacean
paste
E 163 Anthocyanins quantum
satis only
fish
paste
and
crustacean
paste
E 170 Calcium
carbonate quantum
satis only
fish
paste
and
crustacean
paste
E 171 Titanium
dioxide quantum
satis only
fish
paste
and
crustacean
paste
12.11.2011
E 172 Iron
oxides
and
hydroxides quantum
satis only
fish
paste
and
crustacean
paste
E 100 Curcumin 250 (36) only
precooked
crustacean

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 101 Riboflavins quantum
satis only
precooked
crustacean
E 102 Tartrazine 250 (36) only
precooked
crustacean
EN

E 110
Sunset Yellow FCF/Orange Yellow S 250 (36) only
precooked
crustacean
E 120 Cochineal,
Carminic
acid,
Carmines 250 (36) only
precooked
crustacean
E 122 Azorubine,
Carmoisine 250 (36) only
precooked
crustacean
E 124 Ponceau
4R,
Cochineal
Red
A 250 (36) only
precooked
crustacean
E 129 Allura
Red
AG 250 (36) only
precooked
crustacean
icial
E 140 Chlorophylls,
Chlorophyllins quantum
satis only
precooked
crustacean
Jour
E 141 Copper
complexes
of
chlorophylls
and
quantum satis only
precooked
crustacean
nal
chlorophyllins
of
the
E 142 Green
S 250 (36) only
precooked
crustacean
European
E 150a-d Caramels quantum
satis only
precooked
crustacean
E 151 Brilliant
Black
BN,
Black
BN 250 (36) only
precooked
crustacean
Union
E 153 Vegetable
carbon quantum
satis only
precooked
crustacean
E 155 Brown
HT quantum
satis only
precooked
crustacean
E 160a Carotenes quantum
satis only
precooked
crustacean
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
precooked
crustacean
E 160e Beta-apo-8′-carotenal (C 30) 250 (36) only
precooked
crustacean
E 161b Lutein 250 (36) only
precooked
crustacean
E 162 Beetroot
Red,
betanin quantum
satis only
precooked
crustacean
L
E 163 Anthocyanins quantum
satis only
precooked
crustacean
295/111
E 171 Titanium
dioxide quantum
satis only
precooked
crustacean

---

L 295/112
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 100 Curcumin quantum
satis only
smoked
fish
E 101 Riboflavins quantum
satis only
smoked
fish
EN

E 102 Tartrazine 100 (37) only
smoked
fish
E 110
Sunset Yellow FCF/Orange Yellow S 100 (37) only
smoked
fish
E 120 Cochineal,
Carminic
acid,
Carmines 100 (37) only
smoked
fish
E 124 Ponceau
4R,
Cochineal
Red
A 100 (37) only
smoked
fish
E 141 Copper
complexes
of
chlorophylls
and
quantum satis only
smoked
fish
Off
chlorophyllins
icial
Jour
E 151 Brilliant
Black
BN,
Black
BN 100 (37) only
smoked
fish
nal
E 153 Vegetable
carbon quantum
satis only
smoked
fish
of
the
E 160a Carotenes quantum
satis only
smoked
fish
European
E 160b Annatto,
Bixin,
Norbixin 10 only
smoked
fish
Union
E 160c Paprika
extract,
capsanthin,
capsorubin quantum
satis only
smoked
fish
E 160e Beta-apo-8′-carotenal (C 30) 100 (37) only
smoked
fish
E 171 Titanium
dioxide quantum
satis
E 172 Iron
oxides
and
hydroxides quantum
satis
E 163 Anthocyanins quantum
satis (37) only
smoked
fish
E 160d Lycopene 10 only
salmon
substitute
E 160d Lycopene 30 only
fish
and
crustacean
paste,
pre-cooked
crustaceans,
surimi,
smoked
fish
12.11.2011
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) aspic
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
200 (1)
(2) only
salted,
dried
fish
benzoates

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
2 000 (1)
(2) only
semi-preserved
fish
and
fisheries
products
including
crustaceans,
molluscs,
benzoates
surimi and fish/crustacean paste; cooked crustaceans and molluscs
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
6 000 only
cooked Crangon crangon and Crangon vulgaris
EN
benzoates

E 210-213 Benzoic
acid
—
benzoates 1
000 (1)
(2) only
cooked
crustaceans
and
molluscs
E 220-228 Sulphur
dioxide
—
sulphites 50 (3)
(10) only
cooked
crustaceans
and
cephalopods
E 220-228 Sulphur
dioxide
—
sulphites 135 (3)
(10) only
cooked
crustaceans
of
the
Penaeidae,
Solenoceridae
and
Aristaeidae
family
up
to
80 units
E 220-228 Sulphur
dioxide
—
sulphites 180 (3)
(10) only
cooked
crustaceans
of
the
Penaeidae,
Solenoceridae
and
Aristaeidae
family icial
between 80 and 120 units
Jour
E 220-228 Sulphur
dioxide
—
sulphites 200 (3) only
dried
salted
fish
of
the
“Gadidae” species
nal
E 220-228 Sulphur
dioxide
—
sulphites 270 (3)
(10) only
cooked
crustaceans
of
the
Penaeidae,
Solenoceridae
and
Aristaeidae
family of
over
120 units
the
European
E 251-252 Nitrates 500 only
pickled
herring
and
sprat
E 315 Erythorbic
acid 1
500 (9) only
preserved
and
semi-preserved
fish
products
Union
E 316 Sodium
erythorbate 1
500 (9) only
preserved
and
semi-preserved
fish
products
E 392 Extracts
of
rosemary 150 (41)
(46)
E 950 Acesulfame
K 200
only sweet-sour preserves and semi-preserves of fish and marinades of fish,
crustaceans and molluscs
E 951 Aspartame 300
only sweet-sour preserves and semi-preserves of fish and marinades of fish,
crustaceans and molluscs
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 160
only sweet-sour preserves and semi-preserves of fish and marinades of fish,
crustaceans and molluscs
E 955 Sucralose 120
only sweet-sour preserves and semi-preserves of fish and marinades of fish,
crustaceans and molluscs
L
295/113
E 959 Neohesperidine
DC 30
only sweet-sour preserves and semi-preserves of fish and marinades of fish,
crustaceans and molluscs

---

L 295/114
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 961 Neotame 10
only sweet-sour preserves and semi-preserves of fish and marinades of fish,
crustaceans and molluscs
E 962 Salt
of
aspartame-acesulfame 200 (11)a
only sweet-sour preserves and semi-preserves of fish and marinades of fish,
EN
crustaceans and molluscs

E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4) only
canned
crustaceans
products;
surimi
and
similar
products
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4) only
fish
and
crustacean
paste
and
in
processed
frozen
and
deep-frozen
molluscs
and
and polyphosphates
crustaceans
E 385 Calcium
disodium
ethylene
diamine
tetra-
75
only canned and bottled fish, crustaceans and molluscs
acetate (Calcium disodium EDTA)
Off
icial
(1): The
additives
may
be
added
individually
or
in
combination
Jour
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
nal
of
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
the
considered to be present
European
(4): The
maximum
level
is
expressed
as
P 2O 5
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
Union
(10): Maximum limits in edible parts
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(35): Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b
(36): Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b
(37): Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e
(41): Expressed on fat basis
(46): As the sum of carnosol and carnosic acid
12.11.2011
09.3 Fish
roe
Group I Additives only
processed
fish
roe

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
Group II Colours
at quantum satis quantum
satis except
Sturgeons’
eggs
(Caviar)
Group III Colours
with
combined
maximum
limit 300 except
Sturgeons’
eggs
(Caviar)
EN

E 123 Amaranth 30 except
Sturgeons’
eggs
(Caviar)
E 160d Lycopene 30 except
Sturgeons’
eggs
(Caviar)
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
2 000 (1)
(2) only
semi-preserved
fish
products
including
fish
roe
products
benzoates
E 284 Boric
acid 4
000 (54) only
Sturgeons’
eggs
(Caviar)
E 285 Sodium
tetraborate
(borax) 4
000 (54) only
Sturgeons’
eggs
(Caviar)
icial
E 315 Erythorbic
acid 1
500 (9) only
preserved
and
semi-preserved
fish
products
Jour
nal
E 316 Sodium
erythorbate 1
500 (9) only
preserved
and
semi-preserved
fish
products
of
the
(1): The
additives
may
be
added
individually
or
in
combination
European
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
Union
(54): Expressed as boric acid
10 Eggs
and
egg
products
10.1 Unprocessed
eggs
The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008
10.2 Processed
eggs
and
egg
products
The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells
Group I Additives
L
E 1505 Triethyl
citrate quantum
satis only
dried
egg
white
295/115
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2)
only dehydrated and concentrated frozen and deep frozen egg products

---

L 295/116
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
5 000 (1)
(2) only
liquid
egg
(white,
yolk
or
whole
egg)
benzoates
E 234 Nisin 6,25 only
pasteurised
liquid
egg
(white,
yolk
or
whole
egg)
EN

E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
10 000 (1)
(4) only
liquid
egg
(white,
yolk
or
whole
egg)
and polyphosphates
E 392 Extracts
of
rosemary 200 (46)
E 426 Soybean
hemicellulose 10
000
only dehydrated and concentrated frozen and deep frozen egg products
E 475 Polyglycerol
esters
of
fatty
acids 1
000
Off
icial
E 520-523 Aluminium
sulphates 30 (1)
(38) only
egg
white
Jour
E 1505 Triethyl
citrate quantum
satis
nal
of
(1): The
additives
may
be
added
individually
or
in
combination
the
European
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
Union
(38): Expressed as aluminium
(46): As the sum of carnosol and carnosic acid
11 Sugars,
syrups,
honey
and
table-top
sweeteners
11.1 Sugars
and
syrups
as
defined
by
Directive
2001/111/EC
E 220-228 Sulphur
dioxide
—
sulphites 10 (3) only
sugars,
except
glucose
syrup
E 220-228 Sulphur
dioxide
—
sulphites 20 (3) only
glucose
syrup,
whether
or
not
dehydrated
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
10 000 (4) only
dried
powdered
foods
and polyphosphates
12.11.2011
E 551-559 Silicon
dioxide
—
silicates quantum
satis (1) only
foods
in
tablet
and
coated
tablet
form
E 551-559 Silicon
dioxide
—
silicates 10
000 (1) only
dried
powdered
foods

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The
additives
may
be
added
individually
or
in
combination
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
EN
considered to be present

(4): The
maximum
level
is
expressed
as
P 2O 5
11.2 Other
sugars
and
syrups
Group I Additives
E 220-228 Sulphur
dioxide
—
sulphites 40 (3)
E 220-228 Sulphur
dioxide
—
sulphites 70 (3) only
treacle
and
molasses
icial
Jour
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present
nal
of
11.3 Honey
as
defined
in
Directive
2001/110/EC
the
European
11.4 Table-top
sweeteners
11.4.1 Table-top
sweeteners
in
liquid
form
Union
Group IV Polyols quantum
satis
E 950 Acesulfame
K quantum
satis
E 951 Aspartame quantum
satis
E 952
Cyclamic acid and its Na and Ca salts quantum
satis
E 954 Saccharin
and
its
Na,
K
and
Ca
salts quantum
satis
E 955 Sucralose quantum
satis
E 957 Thaumatin quantum
satis
L
E 959 Neohesperidine
DC quantum
satis
295/117
E 961 Neotame quantum
satis

---

L 295/118
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 962 Salt
of
aspartame-acesulfame quantum
satis
E 200-219 Sorbic
acid
—
sorbates;
Benzoic
acid
—
500 (1)
(2) only
if
the
water
content
higher
than
75
%
benzoates; p-hydroxybenzoates
EN

E 330 Citric
acid quantum
satis
E 331 Sodium
citrates quantum
satis
E 407 Carrageenan quantum
satis
E 410 Locust
bean
gum quantum
satis
Off
E 412 Guar
gum quantum
satis
icial
E 413 Tragacanth quantum
satis
Jour
nal
E 414 Gum
arabic
(acacia
gum) quantum
satis
of
the
E 415 Xanthan
gum quantum
satis
European
E 418 Gellan
gum quantum
satis
E 422 Glycerol quantum
satis
Union
E 440 Pectins quantum
satis
E 460(i) Microcrystalline
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 quantum
satis
E 500 Sodium
carbonates quantum
satis
12.11.2011
E 501 Potassium
carbonates quantum
satis
E 575 Glucono-delta-lactone quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 640 Glycine
and
its
sodium
salt quantum
satis
(1): The additives may be added individually or in combination
EN

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
11.4.2 Table-top
sweeteners
in
powder
form
Group IV Polyols quantum
satis
E 950 Acesulfame
K quantum
satis
E 951 Aspartame quantum
satis
icial
E 952
Cyclamic acid and its Na and Ca salts quantum
satis
Jour
E 954 Saccharin
and
its
Na,
K
and
Ca
salts quantum
satis
nal
E 955 Sucralose quantum
satis
of
the
E 957 Thaumatin quantum
satis
European
E 959 Neohesperidine
DC quantum
satis
Union
E 961 Neotame quantum
satis
E 962 Salt
of
aspartame-acesulfame quantum
satis
E 327 Calcium
lactate quantum
satis
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates quantum
satis
E 336 Potassium
tartrates quantum
satis
E 341 Calcium
phosphates quantum
satis
E 407 Carrageenan quantum
satis
L
295/119
E 410 Locust
bean
gum quantum
satis
E 412 Guar
gum quantum
satis

---

L 295/120
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 413 Tragacanth quantum
satis
E 414 Gum
arabic
(acacia
gum) quantum
satis
EN

E 415 Xanthan
gum quantum
satis
E 418 Gellan
gum quantum
satis
E 440 Pectins quantum
satis
E 460 Cellulose quantum
satis
E 461 Methyl
cellulose quantum
satis
Off
icial
E 463 Hydroxypropyl
cellulose quantum
satis
Jour
E 464 Hydroxypropyl
methyl
cellulose quantum
satis
nal
of
E 465 Ethyl
methyl
cellulose quantum
satis
the
European
E 466 Carboxy
methyl
cellulose quantum
satis
E 468 Cross-linked
sodium
carboxy
methyl
50 000
cellulose
Union
E 500 Sodium
carbonates quantum
satis
E 501 Potassium
carbonates quantum
satis
E 551-559 Silicon
dioxide
—
silicates 10
000 (1)
E 575 Glucono-delta-lactone quantum
satis
E 576 Sodium
gluconate quantum
satis
E 577 Potassium
gluconate quantum
satis
E 578 Calcium
gluconate quantum
satis
12.11.2011
E 640 Glycine
and
its
sodium
salt quantum
satis
E 1200 Polydextrose quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 1521 Polyethylene
glycol quantum
satis
(1): The additives may be added individually or in combination
EN

11.4.3 Table-top
sweeteners
in
tablets
Group IV Polyols quantum
satis
E 950 Acesulfame
K quantum
satis
E 951 Aspartame quantum
satis
E 952
Cyclamic acid and its Na and Ca salts quantum
satis
icial
E 954 Saccharin
and
its
Na,
K
and
Ca
salts quantum
satis
Jour
E 955 Sucralose quantum
satis
nal
E 957 Thaumatin quantum
satis
of
the
E 959 Neohesperidine
DC quantum
satis
European
E 961 Neotame quantum
satis
Union
E 962 Salt
of
aspartame-acesulfame quantum
satis
E 296 Malic
acid quantum
satis
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates quantum
satis
E 334 Tartaric
acid
(L(+)-) quantum
satis
E 336 Potassium
tartrates quantum
satis
E 414 Gum
arabic
(acacia
gum) quantum
satis
E 440 Pectins quantum
satis
L
295/121
E 460 Cellulose quantum
satis
E 460(i) Microcrystalline
cellulose quantum
satis

---

L 295/122
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 460(ii) Powdered
cellulose quantum
satis
E 461 Methyl
cellulose quantum
satis
EN

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 quantum
satis
E 468 Cross-linked
sodium
carboxy
methyl
50 000
Off
cellulose
icial
Jour
E 470a Sodium,
potassium
and
calcium
salts
of
quantum satis
fatty acids
nal
of
E 470b Magnesium
salts
of
fatty
acids quantum
satis
the
European
E 471 Mono-
and
diglycerides
of
fatty
acids quantum
satis
E 500 Sodium
carbonates quantum
satis
Union
E 501 Potassium
carbonates quantum
satis
E 551-559 Silicon
dioxide
—
silicates quantum
satis
E 575 Glucono-delta-lactone quantum
satis
E 576 Sodium
gluconate quantum
satis
E 577 Potassium
gluconate quantum
satis
E 578 Calcium
gluconate quantum
satis
E 640 Glycine
and
its
sodium
salt quantum
satis
12.11.2011
E 1200 Polydextrose quantum
satis
E 1201 Polyvinylpyrrolidone quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 1202 Polyvinylpolypyrrolidone quantum
satis
E 1521 Polyethylene
glycol quantum
satis
EN

12 Salts,
spices,
soups,
sauces,
salads
and
protein
products
12.1 Salt
and
salt
substitutes
12.1.1 Salt
E 170 Calcium
carbonate quantum
satis
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
10 000 (1)
(4)
and polyphosphates
icial
Jour
E 535-538 Ferrocyanides 20 (1)
(57)
nal
E 500 Sodium
carbonates quantum
satis
of
the
E 504 Magnesium
carbonates quantum
satis
European
E 511 Magnesium
chloride quantum
satis only
sea-salt
Union
E 530 Magnesium
oxide quantum
satis
E 551-559 Silicon
dioxide
—
silicates 10
000
(1): The
additives
may
be
added
individually
or
in
combination
(4): The
maximum
level
is
expressed
as
P 2O 5
(57): The maximum level is expressed as anhydrous potassium ferrocyanide
12.1.2 Salt
substitutes
Group I Additives
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
10 000 (1)
(4)
L
and polyphosphates
295/123
E 535-538 Ferrocyanides 20 (1)
(57)

---

L 295/124
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 551-559 Silicon
dioxide
—
silicates 20
000
E 620-625 Glutamic
acid
—
glutamates quantum
satis
EN

E 626-635 Ribonucleotides quantum
satis
(1): The
additives
may
be
added
individually
or
in
combination
(4): The
maximum
level
is
expressed
as
P 2O 5
(57): The maximum level is expressed as anhydrous potassium ferrocyanide
12.2 Herbs,
spices,
seasonings
Off
icial
12.2.1 Herbs
and
spices
Jour
E 220-228 Sulphur
dioxide
—
sulphites 150 (3) only
cinnamon
(Cinnamomum ceylanicum)
nal
of
E 460 Cellulose quantum
satis only
when
dried
the
European
E 470a Sodium,
potassium
and
calcium
salts
of
quantum satis only
when
dried
fatty acids
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
Union
to be present
12.2.2 Seasonings
and
condiments
Group I Additives
Group II Colours
at quantum satis quantum
satis only
seasonings,
for
example
curry
powder,
tandoori
Group III Colours
with
combined
maximum
limit 500 only
seasonings,
for
example
curry
powder,
tandoori
E 160d Lycopene 50
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2)
benzoates
12.11.2011
E 220-228 Sulphur
dioxide
—
sulphites 200 (3) only
citrus-juice-based
seasonings
E 310-321 Gallates,
TBHQ,
BHA
and
BHT 200 (1)
(13)

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 392 Extracts
of
rosemary 200 (41)
(46)
E 551-559 Silicon
dioxide
—
silicates 30
000 (1) only
seasoning
EN

E 620-625 Glutamic
acid
—
glutamates quantum
satis
E 626-635 Ribonucleotides quantum
satis
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
icial
Jour
(13): Maximum limit expressed on fat
nal
(41): Expressed on fat basis
of
the
(46): As the sum of carnosol and carnosic acid
European
12.3 Vinegars
Union
Group I Additives
E 150a-d Caramels quantum
satis
E 220-228 Sulphur
dioxide
—
sulphites 170 (3) only
fermentation
vinegar
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present
12.4 Mustard
Group I Additives
Group II Colours
at quantum satis quantum
satis
L
Group III Colours
with
combined
maximum
limit 300
295/125
Group IV Polyols quantum
satis

---

L 295/126
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2)
benzoates
EN
E 220-228 Sulphur
dioxide
—
sulphites 250 (3) excluding
Dijon
mustard

E 220-228 Sulphur
dioxide
—
sulphites 500 (3) only
Dijon
mustard
E 392 Extracts
of
rosemary 100 (41)
(46)
E 950 Acesulfame
K 350
E 951 Aspartame 350
Off
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 320 (52)
icial
Jour
E 955 Sucralose 140
nal
E 959 Neohesperidine
DC 50
of
the
E 961 Neotame 12
European
E 962 Salt
of
aspartame-acesulfame 350 (11)b
(49)
(50)
Union
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
12.11.2011
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
12.5 Soups
and
broths
Group I Additives
EN
Group II Colours
at quantum satis quantum
satis

Group III Colours
with
combined
maximum
limit 50
E 160d Lycopene 20
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
500 (1)
(2) only
liquid
soups
and
broths
(excluding
canned)
benzoates
E 310-320 Gallates,
TBHQ
and
BHA 200 (1)
(13) only
dehydrated
soups
and
broths
icial
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
3 000 (1)
(4)
Jour
and polyphosphates
nal
E 363 Succinic
acid 5
000
of
the
E 392 Extracts
of
rosemary 50 (46)
European
E 427 Cassia
gum 2
500 only
dehydrated
soups
and
broths
E 432-436 Polysorbates 1
000 (1) only
soups
Union
E 473-474 Sucrose
esters
of
fatty
acids
— 2 000 (1)
sucroglycerides
E 900 Dimethyl
polysiloxane 10
E 950 Acesulfame
K 110 only
energy-reduced
soups
E 951 Aspartame 110 only
energy-reduced
soups
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 110 (52) only
energy-reduced
soups
E 955 Sucralose 45 only
energy-reduced
soups
E 959 Neohesperidine
DC 50 only
energy-reduced
soups
L
295/127
E 961 Neotame
5 only
energy-reduced
soups
E 962 Salt
of
aspartame-acesulfame 110 (11)b
(49)
(50) only
energy-reduced
soups

---

L 295/128
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
EN

(4): The
maximum
level
is
expressed
as
P 2O 5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
Off
icial
(13): Maximum limit expressed on fat
Jour
nal
(46): As the sum of carnosol and carnosic acid
of
12.6 Sauces
the
European
Group I Additives
Group II Colours
at quantum satis quantum
satis excluding
tomato-based
sauces
Union
Group III Colours
with
combined
maximum
limit 500 including
pickles,
relishes,
chutney
and
piccalilli;
excluding
tomato-based
sauces
Group IV Polyols quantum
satis
E 160d Lycopene 50 excluding
tomato-based
sauces
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2) only
emulsified
sauces
with
a
fat
content
of
less
than
60
%
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) only
emulsified
sauces
with
a
fat
content
of
60
%
or
more
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2) only
emulsified
sauces
with
a
fat
content
of
60
%
or
more;
non-emulsified
sauces
benzoates
12.11.2011
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
2 000 (1)
(2) only
emulsified
sauces
with
a
fat
content
of
less
than
60
%
benzoates
E 210-213 Benzoic
acid
—
benzoates 1
000 (1)
(2) only
emulsified
sauces
with
a
fat
content
of
less
than
60
%

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 210-213 Benzoic
acid
—
benzoates 500 (1)
(2) only
emulsified
sauces
with
a
fat
content
of
60
%
or
more
E 310-320 Gallates,
TBHQ
and
BHA 200 (1)
(13)
EN

E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
and polyphosphates
E 385 Calcium
disodium
ethylene
diamine
tetra-
75 only
emulsified
sauces
acetate (Calcium disodium EDTA)
E 392 Extracts
of
rosemary 100 (41)
(46)
E 427 Cassia
gum 2
500
icial
E 405 Propane-1,
2-diol
alginate 8
000
Jour
E 416 Karaya
gum 10
000 only
emulsified
sauces
nal
of
E 426 Soybean
hemicellulose 30
000 only
emulsified
sauces
the
European
E 432-436 Polysorbates 5
000 (1) only
emulsified
sauces
E 473-474 Sucrose
esters
of
fatty
acids
— 10 000 (1)
sucroglycerides
Union
E 476 Polyglycerol
polyricinoleate 4
000 only
dressings
E 491-495 Sorbitan
esters 5
000 (1) only
emulsified
sauces
E 950 Acesulfame
K 350
E 951 Aspartame 350
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 160 (52)
E 955 Sucralose 450
E 959 Neohesperidine
DC 50
L
E 961 Neotame 12
295/129
E 961 Neotame
2 only
as
flavour
enhancer

---

L 295/130
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 962 Salt
of
aspartame-acesulfame 350 (11)b
(49)
(50)
(1): The
additives
may
be
added
individually
or
in
combination
EN

(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
Off
icial
(52): Maximum usable levels are expressed in free imide
Jour
(13): Maximum limit expressed on fat
nal
of
(46): As the sum of carnosol and carnosic acid
the
European
12.7 Salads
and
savoury-based
sandwich
spreads
Group I Additives
Union
Group II Colours
at quantum satis quantum
satis
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 500 (1)
(2)
benzoates
E 950 Acesulfame
K 350 only Feinkostsalat
E 951 Aspartame 350 only Feinkostsalat
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 160 (52) only Feinkostsalat
E 955 Sucralose 140 only Feinkostsalat
E 959 Neohesperidine
DC 50 only Feinkostsalat
12.11.2011
E 961 Neotame 12 only Feinkostsalat
E 962 Salt
of
aspartame-acesulfame 350 (11)b
(49)
(50) only Feinkostsalat

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
EN

(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
12.8 Yeast
and
yeast
products
icial
Jour
Group I Additives
nal
E 491-495 Sorbitan
esters quantum
satis only
dry
yeast
and
yeast
for
baking
of
the
12.9 Protein
products,
excluding
products
covered
in
category
1.8
European
Group I Additives
Union
Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit 100 only
meat
and
fish
analogues
based
on
vegetable
proteins
E 160d Lycopene 30 only
meat
and
fish
analogues
based
on
vegetable
proteins
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2) only
analogues
of
meat,
fish,
crustaceans
and
cephalopods
and
cheese
based
on
protein
E 220-228 Sulphur
dioxide
—
sulphites 200 (3) only
analogues
of
meat,
fish,
crustaceans
and
cephalopods
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
gelatine
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
20 000 (1)
(4) only
vegetable
protein
drinks
L
and polyphosphates
295/131
E 959 Neohesperidine
DC
5
only vegetable protein products, only as flavour enhancer

---

L 295/132
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
EN

(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present
(4): The maximum level is expressed as P 2O 5
13 Foods
intended
for
particular
nutritional
uses
as
defined
by
Directive
2009/39/EC
13.1 Foods
for
infants
and
young
children
Off
INTRODUCTION PART, APPLIES TO ALL SUBCATEGORIES
icial
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers’ instructions
Jour
nal
E 307, E 325, E 330, E 331, E 332, E 333, E 338, E 340, E 410, E472c and E 1450 shall be used in conformity with the limits set in the Annexes to Directive
2006/141/EC
of
the
13.1.1 Infant
formulae
as
defined
by
Directive
2006/141/EC
European
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
Union
E 270 Lactic
acid quantum
satis only
L(+)-form
E 304(i) L-ascorbyl
palmitate 10
E 306 Tocopherol-rich
extract 10 (16)
E 307 Alpha-tocopherol 10 (16)
E 308 Gamma-tocopherol 10 (16)
E 309 Delta-tocopherol 10 (16)
E 322 Lecithins 1
000 (14)
E 330 Citric
acid quantum
satis
12.11.2011
E 331 Sodium
citrates 2
000 (43)
E 332 Potassium
citrates (43)

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 338 Phosphoric
acid 1
000 (4)
(44)
E 339 Sodium
phosphates 1
000 (4)
(15)
EN

E 340 Potassium
phosphates (4)
(15)
E 412 Guar
gum 1
000 only
where
the
liquid
product
contains
partially
hydrolysed
proteins
E 471 Mono-
and
diglycerides
of
fatty
acids 4
000 (14)
E 472c Citric
acid
esters
of
mono-
and
7 500 (14) only
when
sold
as
powder
diglycerides of fatty acids
E 472c Citric
acid
esters
of
mono-
and
9 000 (14)
only sold as liquid where the products contain partially hydrolysed proteins, peptides
icial
diglycerides of fatty acids
or amino acids
Jour
E 473 Sucrose
esters
of
fatty
acids 120 (14) only
products
containing
hydrolysed
proteins,
peptides
or
amino
acids
nal
of
(4): The
maximum
level
is
expressed
as
P 2O 5
the
European
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those
substances is lowered with that relative part as is present of the other substances together in that foodstuff
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
Union
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination
(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
13.1.2 Follow-on
formulae
as
defined
by
Directive
2006/141/EC
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
E 270 Lactic
acid quantum
satis only
L(+)-form
E 304(i) L-ascorbyl
palmitate 10
L
E 306 Tocopherol-rich
extract 10 (16)
295/133
E 307 Alpha-tocopherol 10 (16)

---

L 295/134
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 308 Gamma-tocopherol 10 (16)
E 309 Delta-tocopherol 10 (16)
EN

E 322 Lecithins 1
000 (14)
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates 2
000 (43)
E 332 Potassium
citrates quantum
satis (43)
E 338 Phosphoric
acid (4)
(44)
Off
icial
E 339 Sodium
phosphates 1
000 (4)
(15)
Jour
E 340 Potassium
phosphates (4)
(15)
nal
of
E 407 Carrageenan 300 (17)
the
European
E 410 Locust
bean
gum 1
000 (17)
E 412 Guar
gum 1
000 (17)
Union
E 440 Pectins 5
000 only
acidified
follow-on
formulae
E 471 Mono-
and
diglycerides
of
fatty
acids 4
000 (14)
E 472c Citric
acid
esters
of
mono-
and
7 500 (14) only
when
sold
as
powder
diglycerides of fatty acids
E 472c Citric
acid
esters
of
mono-
and
9 000 (14) only
when
sold
as
liquid
where
the
products
contain
partially
hydrolysed
proteins,
diglycerides of fatty acids
peptides or amino acids
E 473 Sucrose
esters
of
fatty
acids 120 (14) only
products
containing
hydrolysed
proteins,
peptides
or
amino
acids
(4): The
maximum
level
is
expressed
as
P 2O 5
12.11.2011
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those
substances is lowered with that relative part as is present of the other substances together in that foodstuff
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(16): E 306, E 307, E 308 and E 309 are authorised individually or in combination
(17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is
lowered with that relative part as is present of the other substances together in that foodstuff
EN

(43): E 331 and E 332 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
(44): In conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
13.1.3
Processed cereal-based foods and baby foods for infants and young children as defined by Directive 2006/125/EC
E 170 Calcium
carbonate quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
E 260 Acetic
acid quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
icial
pH
adjustment
E 261 Potassium
acetate quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
Jour
pH
adjustment
nal
E 262 Sodium
acetates quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
of
pH
adjustment
the
E 263 Calcium
acetate quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
European
E 270 Lactic
acid quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment,
L(+)-form
only
Union
E 296 Malic
acid quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment,
L(+)-form
only
E 300 L-ascorbic
acid 200 (18)
only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 301 Sodium
L-ascorbate 200 (18)
only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 302 Calcium
L-ascorbate 200 (18)
only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 304(i) L-ascorbyl
palmitate 100 (19)
only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 306 Tocopherol-rich
extract 100 (19)
only fat-containing cereal-based foods including biscuits and rusks and baby foods
E 307 Alpha-tocopherol 100 (19)
only fat-containing cereal-based foods including biscuits and rusks and baby foods
L
E 308 Gamma-tocopherol 100 (19)
only fat-containing cereal-based foods including biscuits and rusks and baby foods
295/135
E 309 Delta-tocopherol 100 (19)
only fat-containing cereal-based foods including biscuits and rusks and baby foods

---

L 295/136
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 322 Lecithins 10
000 only
biscuits
and
rusks,
cereal-based
foods,
baby
foods
E 325 Sodium
lactate quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment,
L(+)-form
only
EN

E 326 Potassium
lactate quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment,
L(+)-form
only
E 327 Calcium
lactate quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment,
L(+)-form
only
E 330 Citric
acid quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
Off
E 331 Sodium
citrates quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
icial
E 332 Potassium
citrates quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
Jour
pH
adjustment
nal
E 333 Calcium
citrates quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
of
the
E 334 Tartaric
acid
(L(+)-) 5
000 (42)
only L(+)-form; only biscuits and rusks and baby foods
European
E 335 Sodium
tartrates 5
000 (42)
only L(+)-form; only biscuits and rusks and baby foods
E 336 Potassium
tartrates 5
000 (42)
only L(+)-form; only biscuits and rusks and baby foods
Union
E 338 Phosphoric
acid 1
000 (4) only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
E 339 Sodium
phosphates 1
000 (4)
(20) only
cereals
E 340 Potassium
phosphates 1
000 (4)
(20) only
cereals
E 341 Calcium
phosphates 1
000 (4)
(20) only
cereals
E 341 Calcium
phosphates 1
000 (4) only
in
fruit-based
desserts
E 354 Calcium
tartrate 5
000 (42) only
L(+)-form;
only
biscuits
and
rusks
E 400 Alginic
acid 500 (23) only
deserts
and
puddings
12.11.2011
E 401 Sodium
alginate 500 (23) only
deserts
and
puddings
E 402 Potassium
alginate 500 (23) only
deserts
and
puddings

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 404 Calcium
alginate 500 (23) only
deserts
and
puddings
E 410 Locust
bean
gum 10
000 (21) only
processed
cereal-based
foods
and
baby
foods
EN

E 412 Guar
gum 10
000 (21) only
processed
cereal-based
foods
and
baby
foods
E 414 Gum
arabic
(acacia
gum) 10
000 (21) only
processed
cereal-based
foods
and
baby
foods
E 415 Xanthan
gum 10
000 (21) only
processed
cereal-based
foods
and
baby
foods
E 440 Pectin 10
000 (21) only
processed
cereal-based
foods
and
baby
foods
E 410 Locust
bean
gum 20
000 (21) only
gluten-free
cereal-based
foods
icial
E 412 Guar
gum 20
000 (21) only
gluten-free
cereal-based
foods
Jour
E 414 Gum
arabic
(acacia
gum) 20
000 (21) only
gluten-free
cereal-based
foods
nal
of
E 415 Xanthan
gum 20
000 (21) only
gluten-free
cereal-based
foods
the
European
E 440 Pectin 20
000 (21) only
gluten-free
cereal-based
foods
E 450 Diphosphates 5
000 (4)
(42) only
biscuits
and
rusks
Union
E 471 Mono-
and
diglycerides
of
fatty
acids 5
000 (22) only
biscuits
and
rusks,
cereal-based
foods,
baby
foods
E 472a Acetic
acid
esters
of
mono-
and
5 000 (22) only
biscuits
and
rusks,
cereal-based
foods,
baby
foods
diglycerides of fatty acids
E 472b Lactic
acid
esters
of
mono-
and
5 000 (22) only
biscuits
and
rusks,
cereal-based
foods,
baby
foods
diglycerides of fatty acids
E 472c Citric
acid
esters
of
mono-
and
5 000 (22) only
biscuits
and
rusks,
cereal-based
foods,
baby
foods
diglycerides of fatty acids
E 500 Sodium
carbonates quantum
satis only
as
rising
agent
E 501 Potassium
carbonates quantum
satis only
as
rising
agent
L
E 503 Ammonium
carbonates quantum
satis only
as
rising
agent
295/137
E 507 Hydrochloric
acid quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment

---

L 295/138
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 524 Sodium
hydroxide quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
E 525 Potassium
hydroxide quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
EN

E 526 Calcium
hydroxide quantum
satis only
processed
cereal-based
foods
and
baby
foods,
only
for
pH
adjustment
E 551 Silicon
dioxide 2
000 only
Dry
cereals
E 575 Glucono-delta-lactone 5
000 (42) only
biscuits
and
rusks
E 920 L-cysteine 1
000
only biscuits for infants and young children
E 1404 Oxidized
starch 50
000 only
processed
cereal-based
foods
and
baby
foods
Off
icial
E 1410 Monostarch
phosphate 50
000 only
processed
cereal-based
foods
and
baby
foods
Jour
E 1412 Distarch
phosphate 50
000 only
processed
cereal-based
foods
and
baby
foods
nal
of
E 1413 Phosphated
distarch
phosphate 50
000 only
processed
cereal-based
foods
and
baby
foods
the
European
E 1414 Acetylated
distarch
phosphate 50
000 only
processed
cereal-based
foods
and
baby
foods
E 1420 Acetylated
starch 50
000 only
processed
cereal-based
foods
and
baby
foods
Union
E 1422 Acetylated
distarch
adipate 50
000 only
processed
cereal-based
foods
and
baby
foods
E 1450 Starch
sodium
octenyl
succinate 50
000 only
processed
cereal-based
foods
and
baby
foods
E 1451 Acetylated
oxidised
starch 50
000 only
processed
cereal-based
foods
and
baby
foods
E 300 Ascorbic
acid 300 (18)
only fruit — and vegetable based drinks, juices and baby foods
E 301 Sodium
ascorbate 300 (18)
only fruit — and vegetable based drinks, juices and baby foods
E 302 Calcium
ascorbate 300 (18)
only fruit — and vegetable based drinks, juices and baby foods
E 333 Calcium
citrates quantum
satis only
low
sugar
fruit-based
products
12.11.2011
(1): The
additives
may
be
added
individually
or
in
combination
(4): The
maximum
level
is
expressed
as
P 2O 5

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(18): E 300, E 301 and E 302 are authorised individually or in combination, levels expressed as ascorbic acid
(19): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination
EN

(20): E 339, E 340 and E 341 are authorised individually or in combination
(21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination
(22): E 471, E 472a, E 472b and E 472c are authorised individually or in combination
(23): E 400, E 401, E 402 and E 404 are authorised individually or in combination
(42): As a residue
icial
13.1.4 Other
foods
for
young
children
Jour
Note: For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used
nal
of
E 270 Lactic
acid quantum
satis only
L(+)-form
the
European
E 304(i) L-ascorbyl
palmitate 100 (19)
E 306 Tocopherol-rich
extract 100 (19)
Union
E 307 Alpha-tocopherol 100 (19)
E 308 Gamma-tocopherol 100 (19)
E 309 Delta-tocopherol 100 (19)
E 322 Lecithins 10
000 (14)
E 330 Citric
acid quantum
satis
E 331 Sodium
citrates 2
000
E 332 Potassium
citrates
L
E 338 Phosphoric
acid (1)
(4)
295/139
E 339 Sodium
phosphates 1
000 (1)
(4)
(15)

---

L 295/140
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 340 Potassium
phosphates 1
000 (1)
(4)
(15)
E 407 Carrageenan 300
EN

E 410 Locust
bean
gum 10
000 (21)
E 412 Guar
gum 10
000 (21)
E 414 Gum
arabic
(acacia
gum) 10
000 (21)
E 415 Xanthan
gum 10
000 (21)
E 440 Pectins 5
000 (21)
Off
icial
E 471 Mono-
and
diglycerides
of
fatty
acids 4
000 (14)
Jour
nal
E 472c Citric
acid
esters
of
mono-
and
7 500 (14) only
when
sold
as
powder
diglycerides of fatty acids
of
the
E 472c Citric
acid
esters
of
mono-
and
9 000 (14) only
when
sold
as
liquid
where
the
products
contain
partially
hydrolysed European
proteins,
diglycerides of fatty acids
peptides or amino acids
E 473 Sucrose
esters
of
fatty
acids 120 (14) only
in
products
containing
hydrolysed
proteins,
peptides
or
amino
acids
Union
E 500 Sodium
carbonates quantum
satis
E 501 Potassium
carbonates quantum
satis
E 503 Ammonium
carbonates quantum
satis
E 507 Hydrochloric
acid quantum
satis only
for
pH
adjustment
E 524 Sodium
hydroxide quantum
satis only
for
pH
adjustment
E 525 Potassium
hydroxide quantum
satis only
for
pH
adjustment
E 1404 Oxidized
starch 50
000
12.11.2011
E 1410 Monostarch
phosphate 50
000
E 1412 Distarch
phosphate 50
000

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 1413 Phosphated
distarch
phosphate 50
000
E 1414 Acetylated
distarch
phosphate 50
000
EN

E 1420 Acetylated
starch 50
000
E 1422 Acetylated
distarch
adipate 50
000
E 1450 Starch
sodium
octenyl
succinate 50
000
(1): The
additives
may
be
added
individually
or
in
combination
(4): The
maximum
level
is
expressed
as
P 2O 5
icial
(14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those
substances is lowered with that relative part as is present of the other substances together in that foodstuff
Jour
nal
(15): E 339 and E 340 are authorised individually or in combination and in conformity with the limits set in Directives 2006/141/EC, 2006/125/EC, 1999/21/EC
of
the
(16): E 304, E 306, E 307, E 308 and E 309 are authorised individually are in combination
European
(21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination
13.1.5
Dietary foods for infants and young children for special medical purposes as defined by Directive 1999/21/EC and special formulae for infants
Union
13.1.5.1
Dietary foods for infants for special medical purposes and special formulae for infants
The additives of categories 13.1.1 and 13.1.2 are applicable
E 170 Calcium
carbonate quantum
satis
E 304(i) L-ascorbyl
palmitate 100
E 331 Sodium
citrates quantum
satis
E 332 Potassium
citrates quantum
satis
E 333 Calcium
citrates quantum
satis
L
E 338 Phosphoric
acid 1
000 (1)
(4) only
for
pH
adjustment
295/141
E 339 Sodium
phosphates 1
000 (1)
(4)
(20)

---

L 295/142
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 340 Potassium
phosphates 1
000 (1)
(4)
(20)
E 341 Calcium
phosphates 1
000 (1)
(4)
(20)
EN

E 401 Sodium
alginate 1
000 From
four
months
onwards
in
special
food
products
with
adapted
composition,
required for metabolic disorders and for general tube-feeding
E 405 Propane-1,
2-diol
alginate 200 From
12
months
onwards
in
specialised
diets
intended
for
young
children
who
have
cow’s milk intolerance or inborn errors of metabolism
E 410 Locust
bean
gum 10
000 From
birth
onwards
in
products
for
reduction
of
gastro-oesophageal
reflux
E 412 Guar
gum 10
000
From birth onwards in products in liquid formulae containing hydrolysed proteins,
Off
peptides or amino acids
icial
E 415 Xanthan
gum 1
200
From birth onwards for use in products based on amino acids or peptides for use
Jour
with patients who have problems with impairment of the gastrointestinal tract,
nal
protein mal-absorption or inborn errors of metabolism
of
the
E 440 Pectins 10
000 From
birth
onwards
in
products
used
in
case
of
gastro-intestinal
disorders
European
E 466 Carboxy
methyl
cellulose 10
000 From
birth
onwards
in
products
for
the
dietary
management
of
metabolic
disorders
E 471 Mono-
and
diglycerides
of
fatty
acids 5
000 From
birth
onwards
in
specialised
diets,
particularly
Union
those
devoid
of
proteins
E 472c Citric
acid
esters
of
mono-
and
7 500 only
when
sold
as
powder;
From
birth
onwards
diglycerides of fatty acids
E 472c Citric
acid
esters
of
mono-
and
9 000 only
when
sold
as
liquid;
From
birth
onwards
diglycerides of fatty acids
E 473 Sucrose
esters
of
fatty
acids 120 only
products
containing
hydrolysed
proteins,
peptides
and
amino
acids
E 500 Sodium
carbonates quantum
satis only
as
rising
agent
E 501 Potassium
carbonates quantum
satis only
as
rising
agent
E 507 Hydrochloric
acid quantum
satis only
as
rising
agent
12.11.2011
E 524 Sodium
hydroxide quantum
satis only
for
pH
adjustment
E 525 Potassium
hydroxide quantum
satis only
for
pH
adjustment

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 526 Calcium
hydroxide quantum
satis only
for
pH
adjustment
E 1450 Starch
sodium
octenyl
succinate 20
000 only
in
infant
formulae
and
follow-on
formulae
EN

(1): The
additives
may
be
added
individually
or
in
combination
(4): The
maximum
level
is
expressed
as
P 2O 5
(20): E 339, E 340 and E 341 are authorised individually or in combination
13.1.5.2
Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC
The additives of category 13.1.3 are applicable, except for E 270, E 333, E 341
icial
E 401 Sodium
alginate 1
000 From
four
months
onwards
in
special
food
products
with
adapted
composition,
required for metabolic disorders and for general tube-feeding
Jour
E 405 Propane-1,
2-diol
alginate 200 From
12
months
onwards
in
specialised
diets
nal
intended
for
young
children
who
have
cow’s milk intolerance or inborn errors of metabolism
of
the
E 410 Locust
bean
gum 10
000 From
birth
onwards
in
products
for
reduction
of
European
gastro-oesophageal
reflux
E 412 Guar
gum 10
000
From birth onwards in products in liquid formulae containing hydrolysed proteins,
peptides or amino acids
Union
E 415 Xanthan
gum 1
200
From birth onwards for use in products based on amino acids or peptides for use
with patients who have problems with impairment of the gastrointestinal tract,
protein mal-absorption or inborn errors of metabolism
E 440 Pectins 10
000 From
birth
onwards
in
products
used
in
case
of
gastro-intestinal
disorders
E 466 Carboxy
methyl
cellulose 10
000 From
birth
onwards
in
products
for
the
dietary
management
of
metabolic
disorders
E 471 Mono-
and
diglycerides
of
fatty
acids 5
000 From
birth
onwards
in
specialised
diets,
particularly
those
devoid
of
proteins
E 472c Citric
acid
esters
of
mono-
and
7 500 only
when
sold
as
powder;
From
birth
onwards
diglycerides of fatty acids
E 472c Citric
acid
esters
of
mono-
and
9 000 only
when
sold
as
liquid;
From
birth
onwards
diglycerides of fatty acids
L
295/143
E 473 Sucrose
esters
of
fatty
acids 120 only
products
containing
hydrolysed
proteins,
peptides
and
amino
acids
E 1450 Starch
sodium
octenyl
succinate 20
000

---

L 295/144
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
13.2 Dietary
foods
for
special
medical
purposes
defined
in
Directive
1999/21/EC
(excluding
products
from
food
category
13.1.5)
Products in this category can also contain additives that are allowed in the corresponding food categories
EN

Group I Additives
Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit 50
Group IV Polyols quantum
satis
Off
E 160d Lycopene 30
icial
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 500 (1)
(2)
Jour
benzoates
nal
of
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
the
and polyphosphates
European
E 405 Propane-1,
2-diol
alginate 1
200
E 406 Agar quantum
satis only
foods
in
tablet
and
coated
tablet
form
Union
E 432-436 Polysorbates 1
000 (1)
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 5
000
E 477 Propane-1,2-diol
esters
of
fatty
acids 1
000
E 481-482 Stearoyl-2-lactylates 2
000 (1)
E 491-495 Sorbitan
esters 5
000 (1)
12.11.2011
E 950 Acesulfame
K 450
E 951 Aspartame 1
000

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 952
Cyclamic acid and its Na and Ca salts 400 (51)
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 200 (52)
EN

E 955 Sucralose 400
E 959 Neohesperidine
DC 100
E 961 Neotame 32
E 962 Salt
of
aspartame-acesulfame 450 (11)a
(49)
(50)
(1): The
additives
may
be
added
individually
or
in
combination
icial
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
Jour
(4): The
maximum
level
is
expressed
as
P 2O 5
nal
of
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
the
European
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
Union
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
13.3
Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)
Group I Additives
Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit 50
Group IV Polyols quantum
satis
E 160d Lycopene 30
L
295/145
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 500 (1)
(2)
benzoates

---

L 295/146
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
and polyphosphates
E 405 Propane-1,
2-diol
alginate 1
200
EN

E 432-436 Polysorbates 1
000 (1)
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 5
000
E 477 Propane-1,2-diol
esters
of
fatty
acids 1
000
Off
E 481-482 Stearoyl-2-lactylates 2
000 (1)
icial
Jour
E 491-495 Sorbitan
esters 5
000 (1)
nal
E 950 Acesulfame
K 450
of
the
E 951 Aspartame 800
European
E 952
Cyclamic acid and its Na and Ca salts 400 (51)
Union
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 240 (52)
E 955 Sucralose 320
E 959 Neohesperidine
DC 100
E 961 Neotame 26
E 962 Salt
of
aspartame-acesulfame 450 (11)a
(49)
(50)
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
12.11.2011
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
EN

(52): Maximum usable levels are expressed in free imide
13.4 Foods
suitable
for
people
intolerant
to
gluten
as
defined
by
Regulation
(EC)
No
41/2009
Products in this category can also use additives that are allowed in the corresponding food counterparts categories
Group I Additives including
dry
pasta
Group II Colours
at quantum satis quantum
satis
icial
Jour
Group IV Polyols quantum
satis
nal
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
of
and polyphosphates
the
European
In addition, all additives in the gluten containing counterparts are authorised
(1): The additives may be added individually or in combination
Union
(4): The maximum level is expressed as P 2O 5
14 Beverages
14.1 Non-alcoholic
beverages
14.1.1 Water,
including
natural
mineral
water
as
defined
in
Directive
2009/54/EC
and
spring
water
and
all
other
bottled
or
packed
waters
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
500 (1)
(4) only
prepared
table
waters
and polyphosphates
(1): The
additives
may
be
added
individually
or
in
combination
L
(4): The
maximum
level
is
expressed
as
P 2O 5
295/147
(48): Mineral salts added to prepared table waters for standardisation are not classified as additives

---

L 295/148
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
14.1.2 Fruit
juices
as
defined
by
Directive
2001/112/EC
and
vegetable
juices
Group I Additives only
vegetable
juices
EN

E 170 Calcium
carbonate quantum
satis only
grape
juice
E 200-203 Sorbic
acid
—
sorbates 500 (1)
(2) only
Sd
…
saft
and
sdet
…
saft
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
2 000 (1)
(2) only
grape
juice,
unfermented,
for
sacramental
use
benzoates
E 210-213 Benzoic
acid
—
benzoates 200 (1)
(2) only
Sd
…
saft
and
sdet
…
saft
Off
icial
E 220-228 Sulphur
dioxide
—
sulphites 2
000 (3) only
concentrated
grape
juice
for
home
wine-making
Jour
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
orange,
grapefruit,
apple
and
pineapple
juice
for
bulk
dispensing
in
cateri
nal
ng
establishments
of
the
E 220-228 Sulphur
dioxide
—
sulphites 350 (3) only
lime
and
lemon
juice
European
E 220-228 Sulphur
dioxide
—
sulphites 70 (3) only
grape
juice,
unfermented,
for
sacramental
use
E 296 Malic
acid 3
000 only
pineapple
juice
Union
E 300 Ascorbic
acid quantum
satis
E 330 Citric
acid 3
000
E 336 Potassium
tartrates quantum
satis only
grape
juice
E 440 Pectins 3
000 only
pineapple
and
passion
fruit
juice
E 900 Dimethyl
polysiloxane 10
only pineapple juice and Sd … saft and sdet … saft
(1): The additives may be added individually or in combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
12.11.2011
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
14.1.3
Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products
Group I Additives
only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not
be used
EN

E 200-203 Sorbic
acid
—
sorbates 300 (1)
(2) only
traditional
Swedish
and
Finnish
fruit
syrups
E 200-203 Sorbic
acid
—
sorbates 250 (1)
(2) only
traditional
Swedish
fruit
syrups,
maximum
applies
if
E
210-213,
benzoic
acid
—
benzoates, have also been used is
E 210-213 Benzoic
acid
—
benzoates 150 (1)
(2) only
traditional
Swedish
and
Finnish
fruit
syrups
E 270 Lactic
acid 5
000
E 296 Malic
acid quantum
satis only
traditional
Swedish
and
Finnish
fruit
syrups
icial
E 300 Ascorbic
acid quantum
satis
Jour
nal
E 330 Citric
acid 5
000
of
E 440 Pectins 3
000 only
pineapple
and
passion
fruit
the
European
E 466 Carboxy
methyl
cellulose quantum
satis only
traditional
Swedish
and
Finnish
fruit
syrups
from
citrus
E 950 Acesulfame
K 350 only
energy-reduced
or
with
no
added
sugar
Union
E 951 Aspartame 600 only
energy-reduced
or
with
no
added
sugar
E 952
Cyclamic acid and its Na and Ca salts 250 (51) only
energy-reduced
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 80 (52) only
energy-reduced
or
with
no
added
sugar
E 955 Sucralose 300 only
energy-reduced
or
with
no
added
sugar
E 959 Neohesperidine
DC 30 only
energy-reduced
or
with
no
added
sugar
E 961 Neotame 20 only
energy-reduced
or
with
no
added
sugar
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50) only
energy-reduced
or
with
no
added
sugar
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
L
295/149
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951

---

L 295/150
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
EN

14.1.4 Flavoured
drinks
Group I Additives
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours
at quantum satis quantum
satis excluding
chocolate
milk
and
malt
products
Group III Colours
with
combined
maximum
limit 100 (25) excluding
chocolate
milk
and
malt
products
Off
icial
E 160d Lycopene 12 excluding
dilutable
drinks
Jour
nal
E 200-203 Sorbic
acid
—
sorbates 300 (1)
(2) excluding
dairy-based
drinks
of
the
E 200-203 Sorbic
acid
—
sorbates 250 (1)
(2)
maximum applies if E 210-213, benzoic acid — benzoates, have also been used is
European
E 210-213 Benzoic
acid
—
benzoates 150 (1)
(2) excluding
dairy-based
drinks
Union
E 220-228 Sulphur
dioxide
—
sulphites 20 (3) only
carry
over
from
concentrates
in
non-alcoholic
flavoured
drinks
containing
fruit
juice
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
non-alcoholic
flavoured
drinks
containing
at
least
235
g/l
glucose
syrup
E 220-228 Sulphur
dioxide
—
sulphites 350 (3) only
concentrates
based
on
fruit
juice
and
containing
not
less
than
2,5
%
barley
(barley water)
E 220-228 Sulphur
dioxide
—
sulphites 250 (3)
only other concentrates based on fruit juice or comminuted fruit; capilé, groselha
E 242 Dimethyl
dicarbonate 250 (24)
E 297 Fumaric
acid 1
000 only
instant
powders
for
fruit-based
drinks
12.11.2011
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
700 (1)
(4)
and polyphosphates

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
500 (1)
(4) only
sport
drinks
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
4 000 (1)
(4) only
whey
protein
containing
sport
drinks
EN
and polyphosphates

E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
20 000 (1)
(4) only
vegetable
protein
drinks
and polyphosphates
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
2 000 (1)
(4) only
chocolate
and
malt
dairy-based
drinks
and polyphosphates
E 355-357 Adipic
acid
—
adipates 10
000 (1) only
powders
for
home
preparation
of
drinks
E 363 Succinic
acid 3
000 only
powders
for
home
preparation
of
drinks
E 405 Propane-1,
2-diol
alginate 300
icial
E 426 Soybean
hemicellulose 5
000 only
dairy-based
drinks
intended
for
retail
sale
Jour
nal
E 444 Sucrose
acetate
isobutyrate 300 only
cloudy
drinks
of
E 445 Glycerol
esters
of
wood
rosins 100 only
cloudy
drinks
the
European
E 459 Beta-cyclodextrin 500 only
flavoured
powdered
instant
drinks
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1) only
aniseed-based,
dairy-based,
coconut
and
almond
drinks
sucroglycerides
Union
E 473-474 Sucrose
esters
of
fatty
acids
— 10 000 (1) only
powders
for
the
preparation
of
hot
beverages
sucroglycerides
E 481-482 Sodium
and
Calcium
stearoyl-2-lactylates 2
000 (1) only
powders
for
the
preparation
of
hot
beverages
E 900 Dimethyl
polysiloxane 10
E 950 Acesulfame
K 350 only
energy-reduced
or
with
no
added
sugar
E 951 Aspartame 600 only
energy-reduced
or
with
no
added
sugar
E 952
Cyclamic acid and its Na and Ca salts 250 (51) only
energy-reduced
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 80 (52) only
energy-reduced
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 100 (52) only
“gaseosa”
energy-reduced
or
with
no
added
sugar
L
E 955 Sucralose 300 only
energy-reduced
or
with
no
added
sugar
295/151
E 959 Neohesperidine
DC 30
only energy-reduced or with no added sugar, except milk and milk derivative based
flavoured drinks

---

L 295/152
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 959 Neohesperidine
DC 50
only milk and milk derivative based flavoured drinks, energy-reduced or with no
added sugar
EN
E 957 Thaumatin 0,5 only
water
based
flavoured
non-alcoholic
drinks,
as
flavour
enhancer
only
E 961 Neotame 20 only
energy-reduced
or
with
no
added
sugar
E 961 Neotame
2 only
energy-reduced
or
with
no
added
sugar,
as
flavour
enhancer
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50) only
energy-reduced
or
with
no
added
sugar
Off
E 999 Quillaia
extract 200 (45)
icial
(1): The
additives
may
be
added
individually
or
in
combination
Jour
nal
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
of
the
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
European
considered to be present
(4): The
maximum
level
is
expressed
as
P 2O 5
Union
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(24): Ingoing amount, residues not detectable
12.11.2011
(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
(45): Calculated as anhydrous extract

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
14.1.5
Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and
instant mixes of these products
14.1.5.1 Coffee,
coffee
extracts
EN

E 901 Beeswax,
white
and
yellow quantum
satis only
coffee
beans,
as
glazing
agent
E 902 Candelilla
wax quantum
satis only
coffee
beans,
as
glazing
agent
E 903 Carnauba
wax 200 only
coffee
beans,
as
glazing
agent
E 904 Shellac quantum
satis only
coffee
beans,
as
glazing
agent
14.1.5.2 Other
icial
Group I Additives excluding
unflavoured
leaf
tea;
including
flavoured
instant
coffee;
E
420,
E421,
E
953, E965, E 966, E 967 and E 968 may not be used in drinks
Jour
nal
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
600 (1)
(2)
only liquid tea concentrates and liquid fruit and herbal infusion concentrates
benzoates
of
the
E 242 Dimethyl
dicarbonate 250 (24) only
liquid
tea
concentrate
European
E 297 Fumaric
acid 1
000 only
instant
products
for
preparation
of
flavoured
tea
and
herbal
infusions
Union
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
2 000 (1)
(4) only
coffee-based
drinks
for
vending
machines;
Instant
tea
and
instant
herbal
and polyphosphates
infusions
E 355-357 Adipic
acid
—
adipates 10
000 (1) only
powders
for
home
preparation
of
drinks
E 363 Succinic
acid 3
000 only
powders
for
home
preparation
of
drinks
E 473-474 Sucrose
esters
of
fatty
acids
— 1 000 (1) only
canned
liquid
coffee
sucroglycerides
E 473-474 Sucrose
esters
of
fatty
acids
— 10 000 (1) only
powders
for
the
preparation
of
hot
beverages
sucroglycerides
E 481-482 Sodium
and
calcium
Stearoyl-2-lactylate 2
000 (1) only
powders
for
the
preparation
of
hot
beverages
E 491-495 Sorbitan
esters 500 (1)
only liquid tea concentrates and liquid fruit and herbal infusion concentrates
L
295/153
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

---

L 295/154
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
EN
(4): The
maximum
level
is
expressed
as
P 2O 5

(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(24): Ingoing amount, residues not detectable
14.2 Alcoholic
beverages,
including
alcohol-free
and
low-alcohol
counterparts
14.2.1 Beer
and
malt
beverages
Off
E 150a-d Caramels quantum
satis only
beer
icial
Jour
E 210-213 Benzoic
acid
—
benzoates 200 (1)
(2) only
alcohol-free
beer;
beer
in
kegs
containing
more
than
0,5
%
added
fermentable
sugar and/or fruit juices or concentrates
nal
of
E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2) only
beer
in
kegs
containing
more
than
0,5
%
added
fermentable
sugar
the
and/or
fruit
juices or concentrates
European
E 220-228 Sulphur
dioxide
—
sulphites 20 (3)
Union
E 220-228 Sulphur
dioxide
—
sulphites 50 only
beer
with
a
second
fermentation
in
the
cask
E 270 Lactic
acid quantum
satis
E 300 Ascorbic
acid quantum
satis
E 301 Sodium
ascorbate quantum
satis
E 330 Citric
acid quantum
satis
E 405 Propane-1,
2-diol
alginate 100
E 414 Gum
arabic
(acacia
gum) quantum
satis
12.11.2011
E 950 Acesulfame
K 350 only
alcohol-free
beer
or
with
an
alcohol
content
not
exceeding
1,2
%
vol;
“Bière
de
table/Tafelbier/Table beer” (original wort content less than 6 %) except for
“Obergriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents
expressed as NaOH; Brown beers of the “oud bruin” type

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 951 Aspartame 600 only
alcohol-free
beer
or
with
an
alcohol
content
not
exceeding
1,2
%
vol;
“Bière
de
table/Tafelbier/Table beer” (original wort content less than 6 %) except for
“Obergriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents
expressed as NaOH; Brown beers of the “oud bruin” type
EN

E 954 Saccharin
and
its
Na,
K
and
Ca
salts 80 (52) only
alcohol-free
beer
or
with
an
alcohol
content
not
exceeding
1,2
%
vol;
“Bière
de
table/Tafelbier/Table beer” (original wort content less than 6 %) except for
“Obergriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents
expressed as NaOH; Brown beers of the “oud bruin” type
E 955 Sucralose 250 only
alcohol-free
beer
or
with
an
alcohol
content
not
exceeding
1,2
%
vol;
“Bière
de
table/Tafelbier/Table beer” (original wort content less than 6 %) except for
“Obergriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents
expressed as NaOH; Brown beers of the “oud bruin” type
icial
E 959 Neohesperidine
DC 10 only
alcohol-free
beer
or
with
an
alcohol
content
not
exceeding
1,2
%
vol;
“Bière
de
table/Tafelbier/Table beer” (original wort content less than 6 %) except for
Jour
“Obergriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents
expressed as NaOH; Brown beers of the “oud bruin” type
nal
of
E 961 Neotame 20 only
alcohol-free
beer
or
with
an
alcohol
content
the
not
exceeding
1,2
%
vol;
“Bière
de
table/Tafelbier/Table beer” (original wort content less than 6 %) except for
European
“Obergriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents
expressed as NaOH; Brown beers of the “oud bruin” type
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50) only
alcohol-free
beer
or
with
an
alcohol
content
not
exceeding
1,2
%
vol;
“Bière
de Union
table/Tafelbier/Table beer” (original wort content less than 6 %) except for
“Obergriges Einfachbier”; Beers with a minimum acidity of 30 milli-equivalents
expressed as NaOH; Brown beers of the “oud bruin” type
E 950 Acesulfame
K 25 (52) only
energy-reduced
beer
E 951 Aspartame 25 only
energy-reduced
beer
E 955 Sucralose 10 only
energy-reduced
beer
E 959 Neohesperidine
DC 10 only
energy-reduced
beer
E 961 Neotame
1 only
energy-reduced
beer
E 962 Salt
of
aspartame-acesulfame 25 (11)b
(49)
(50) only
energy-reduced
beer
L
295/155
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

---

L 295/156
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
EN

(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
14.2.2 Wine
and
other
products
defined
by
Regulation
(EC)
No
1234/2007,
and
alcohol-free
counterparts
Off
The use of additives is authorised in accordance with Council Regulation (EC) No 1234/2007, Council Decision 2006/232/EC and Commission Regulation (EC) No 606/2009 and their
icial
implementing measures
Jour
E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2) only
alcohol-free
nal
of
E 220-228 Sulphur
dioxide
—
sulphites 200 (3) only
alcohol-free
the
European
E 242 Dimethyl
dicarbonate 250 (24) only
alcohol-free
(1): The
additives
may
be
added
individually
or
in
combination
Union
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed as SO 2relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(24): Ingoing amount, residues not detectable
14.2.3 Cider
and
perry
Group I Additives
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours
at quantum satis quantum
satis excluding cidre bouché
Group III Colours
with
combined
maximum
limit 200 excluding cidre bouché
12.11.2011
E 150a-d Caramels quantum
satis only cidre bouché
E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2)

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 220-228 Sulphur
dioxide
—
sulphites 200 (3)
E 242 Dimethyl
dicarbonate 250 (24)
EN

E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4)
and polyphosphates
E 405 Propane-1,
2-diol
alginate 100 excluding cidre bouché
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
sucroglycerides
E 900 Dimethyl
polysiloxane 10 excluding cidre bouché
icial
E 950 Acesulfame
K 350
Jour
E 951 Aspartame 600
nal
of
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 80 (52)
the
European
E 955 Sucralose 50
E 959 Neohesperidine
DC 20
Union
E 961 Neotame 20
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50)
E 999 Quillaia
extract 200 (45) excluding cidre bouché
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(4): The
maximum
level
is
expressed
as
P 2O 5
L
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
295/157
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)

---

L 295/158
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
EN
(24): Ingoing amount, residues not detectable

(45): Calculated as anhydrous extract
14.2.4 Fruit
wine
and
made
wine
Group I Additives
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours
at quantum satis quantum
satis
Off
Group III Colours
with
combined
maximum
limit 200
icial
Jour
E 160d Lycopene 10
nal
E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2)
of
the
E 220-228 Sulphur
dioxide
—
sulphites 200 (3)
European
E 220-228 Sulphur
dioxide
—
sulphites 260 (3) only made wine
E 242 Dimethyl
dicarbonate 250 (24) only
fruit
wines
and
alcohol-reduced
wine
Union
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4)
and polyphosphates
E 353 Metatartaric
acid 100 only made wine
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000
sucroglycerides
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
12.11.2011
(4): The
maximum
level
is
expressed
as
P 2O 5
(24): Ingoing amount, residues not detectable

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
14.2.5 Mead
Group I Additives
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
EN

Group II Colours
at quantum satis quantum
satis
E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2)
E 220-228 Sulphur
dioxide
—
sulphites 200 (3)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4)
and polyphosphates
icial
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (24)
sucroglycerides
Jour
nal
(1): The
additives
may
be
added
individually
or
in
combination
of
the
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
European
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
Union
(4): The
maximum
level
is
expressed
as
P 2O 5
(24): Ingoing amount, residues not detectable
14.2.6
Spirit drinks as defined in Regulation (EC) No 110/2008
Group I Additives
except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may
not be used except in liqueurs
Group II Colours
at quantum satis quantum
satis except:
spirit
drinks
as
defined
in
article
5(1)
and
sales
denominations
listed
in
Annex
II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the
name of the fruit) obtained by maceration and distillation, London Gin, Sambuca,
Maraschino, Marrasquino or Maraskino and Mistrà
L
Group III Colours
with
combined
maximum
limit 200 except:
spirit
drinks
as
defined
in
article
5(1)
and
sales 295/159
denominations
listed
in
Annex
II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the
name of the fruit) obtained by maceration and distillation, London Gin, Sambuca,
Maraschino, Marrasquino or Maraskino and Mistrà

---

L 295/160
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 123 amaranth 30 except:
spirit
drinks
as
defined
in
article
5(1)
and
sales
denominations
listed
in
Annex
II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the
name of the fruit) obtained by maceration and distillation, London Gin, Sambuca,
Maraschino, Marrasquino or Maraskino and Mistrà
EN

E 150a-d Caramels quantum
satis except:
fruit
spirits,
spirits
(preceded
by
the
name
of
the
fruit)
obtained
by
maceration
and distillation, London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and
Mistrà. Whisky, whiskey can only contain E 150a
E 160b Annatto,
Bixin,
Norbixin 10 only
liqueurs
E 174 Silver quantum
satis only
liqueurs
E 175 Gold quantum
satis only
liqueurs
Off
icial
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
distilled
alcoholic
beverages
containing
whole
pears
Jour
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4) except:
whisky,
whiskey
nal
and polyphosphates
of
E 405 Propane-1,
2-diol
alginate 10
000 only
emulsified
liqueurs
the
European
E 416 Karaya
gum 10
000 only
egg-based
liqueurs
E 445 Glycerol
esters
of
wood
rosins 100 only
cloudy
spirit
drinks
Union
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1) except:
whisky,
whiskey
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 5
000 only
emulsified
liqueurs
E 481-482 Stearoyl-2-lactylates 8
000 (1) only
emulsified
liqueurs
(1): The additives may be added individually or in combination
(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered
to be present
(4): The maximum level is expressed as P 2O 5
14.2.7 Aromatised
wine-based
products
as
defined
by
Regulation
(EEC)
No
1601/91
12.11.2011
14.2.7.1 Aromatised
wines
Group I Additives
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
Group II Colours
at quantum satis Except americano, bitter vino
Group III Colours
with
combined
maximum
limit 200 Except americano, bitter vino
EN

E 150a-d Caramels quantum
satis
E 100 Curcumin 100 (26)
(27) only americano, bitter vino
E 101 Riboflavins 100 (26)
(27) only americano, bitter vino
E 102 Tartrazine 100 (26)
(27) only americano, bitter vino
E 104 Quinoline
Yellow 100 (26)
(27) only americano, bitter vino
icial
E 110
Sunset Yellow FCF/Orange Yellow S 100 (27) only bitter vino
Jour
nal
E 120 Cochineal,
Carminic
acid,
Carmines 100 (26)
(27) only americano, bitter vino
of
E 122 Azorubine,
Carmoisine 100 (26)
(27) only americano, bitter vino
the
European
E 123 Amaranth 100 (26)
(27) only americano, bitter vino
E 124 Ponceau
4R,
Cochineal
Red
A 100 (26)
(27) only americano, bitter vino
Union
E 129 Allura
Red
AG 100 (27) only bitter vino
E 123 Amaranth 30 only
aperitif
wines
E 150a-d Caramels quantum
satis only americano, bitter vino
E 160d Lycopene 10
E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2)
E 242 Dimethyl
dicarbonate 250 (24)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4)
and polyphosphates
L
295/161
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
sucroglycerides

---

L 295/162
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
EN

(4): The
maximum
level
is
expressed
as
P 2O 5
(24): Ingoing amount, residues not detectable
(26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination
(27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination
Off
14.2.7.2 Aromatised
wine-based
drinks
icial
Jour
Group I Additives
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
nal
Group II Colours
at quantum satis quantum
satis except bitter soda, sangria, claria, zurra
of
the
Group III Colours
with
combined
maximum
limit 200 except bitter soda, sangria, claria, zurra
European
E 100 Curcumin 100 (28) only bitter soda
Union
E 101 Riboflavins 100 (28) only bitter soda
E 102 Tartrazine 100 (28) only bitter soda
E 104 Quinoline
Yellow 100 (28) only bitter soda
E 110
Sunset Yellow FCF/Orange Yellow S 100 (28) only bitter soda
E 120 Cochineal,
Carminic
acid,
Carmines 100 (28) only bitter soda
E 122 Azorubine,
Carmoisine 100 (28) only bitter soda
E 123 Amaranth 100 (28) only bitter soda
12.11.2011
E 124 Ponceau
4R,
Cochineal
Red
A 100 (28) only bitter soda
E 129 Allura
Red
AG 100 (28) only bitter soda

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 150a-d Caramels quantum
satis only bitter soda
E 160d Lycopene 10
EN

E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2)
E 242 Dimethyl
dicarbonate 250 (24)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4)
and polyphosphates
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
sucroglycerides
icial
(1): The
additives
may
be
added
individually
or
in
combination
Jour
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
nal
(4): The
maximum
level
is
expressed
as
P 2O 5
of
the
(24): Ingoing amount, residues not detectable
European
(28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination
Union
14.2.7.3 Aromatised
wine-product
cocktails
Group I Additives
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit 200
E 160d Lycopene 10
E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2)
E 242 Dimethyl
dicarbonate 250 (24)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4)
L
and polyphosphates
295/163
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
sucroglycerides

---

L 295/164
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
EN

(4): The
maximum
level
is
expressed
as
P 2O 5
(24): Ingoing amount, residues not detectable
14.2.8
Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol
Group I Additives
E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used
Off
Group II Colours
at quantum satis quantum
satis
icial
Jour
Group III Colours
with
combined
maximum
limit 200 only
alcoholic
drinks
with
less
than
15
%
of
alcohol
nal
E 123 Amaranth 30 only
alcoholic
drinks
with
less
than
15
%
of
alcohol
of
the
E 160b Annatto,
Bixin,
Norbixin 10 only
alcoholic
drinks
with
less
than
15
%
of
alcohol
European
E 160d Lycopene 30
Union
E 200-203 Sorbic
acid
—
sorbates 200 (1)
(2) only
alcoholic
drinks
with
less
than
15
%
of
alcohol
E 210-213 Benzoic
acid
—
benzoates 200 (1)
(2) only
alcoholic
drinks
with
less
than
15
%
of
alcohol
E 242 Dimethyl
dicarbonate 250 (24) only
wine-based
drinks
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
1 000 (1)
(4)
and polyphosphates
E 444 Sucrose
acetate
isobutyrate 300 only
flavoured
cloudy
alcoholic
drinks
containing
less
than
15
%
of
alcohol
E 445 Glycerol
esters
of
wood
rosins 100 only
flavoured
cloudy
alcoholic
drinks
containing
less
than
15
%
of
alcohol
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
12.11.2011
sucroglycerides
E 481-482 Stearoyl-2-lactylates 8
000 (1) only
flavoured
drinks
containing
less
than
15
%
of
alcohol

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 950 Acesulfame
K 350
E 951 Aspartame 600
EN

E 952
Cyclamic acid and its Na and Ca salts 250 (51) only
mixtures
of
alcoholic
drinks
with
non-alcoholic
drinks
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 80 (52)
E 955 Sucralose 250
E 959 Neohesperidine
DC 30
E 961 Neotame 20
icial
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50)
Jour
(1): The
additives
may
be
added
individually
or
in
combination
nal
of
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
the
European
(4): The
maximum
level
is
expressed
as
P 2O 5
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
Union
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(24): Ingoing amount, residues not detectable
15 Ready-to-eat
savouries
and
snacks
15.1 Potato-,
cereal-,
flour-
or
starch-based
snacks
L
Group I Additives
295/165
Group II Colours
at quantum satis quantum
satis

---

L 295/166
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
Group III Colours
with
combined
maximum
limit 100
excluding extruded or expanded savoury snack products
Group III Colours
with
combined
maximum
limit 200 only
extruded
or
expanded
savoury
snack
products
EN

E 160b Annatto,
Bixin,
Norbixin 10
excluding extruded or expanded savoury snack products
E 160b Annatto,
Bixin,
Norbixin 20 only
extruded
or
expanded
savoury
snack
products
E 160d Lycopene 30
E 200-203;
Sorbic acid — sorbates;
1 000 (1)
(2)
(5)
214-219
p-hydroxybenzoates
Off
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
cereal-
and
potato-based
snacks
icial
Jour
E 310-320 Gallates,
TBHQ
and
BHA 200 (1) only
cereal-based
snack
foods
nal
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
of
and polyphosphates
the
European
E 392 Extracts
of
rosemary 50 (41)
(46)
E 405 Propane-1,
2-diol
alginate 3
000 only
cereal-
and
potato-based
snacks
Union
E 416 Karaya
gum 5
000 only
cereal-
and
potato-based
snacks
E 481-482 Stearoyl-2-lactylates 2
000 (1) only
cereal-based
snacks
E 481-482 Stearoyl-2-lactylates 5
000 (1) only
cereal-
and
potato-based
snacks
E 901 Beeswax,
white
and
yellow quantum
satis as
glazing
agents
only
E 902 Candelilla
wax quantum
satis as
glazing
agents
only
E 903 Carnauba
wax 200 as
glazing
agents
only
E 904 Shellac quantum
satis as
glazing
agents
only
12.11.2011
E 950 Acesulfame
K 350
E 951 Aspartame 500

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 100 (52)
E 955 Sucralose 200
EN

E 959 Neohesperidine
DC 50
E 961 Neotame 18
E 961 Neotame
2 as
flavour
enhancer
only
E 962 Salt
of
aspartame-acesulfame 500 (11)b
(49)
(50)
(1): The
additives
may
be
added
individually
or
in
combination
icial
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
Jour
(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
nal
considered to be present
of
the
(4): The
maximum
level
is
expressed
as
P 2O 5
European
(5): E
214-219:
p-hydroxybenzoates
(PHB),
maximum
300
mg/kg
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
Union
(41): Expressed on fat basis
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
15.2 Processed
nuts
Group I Additives
L
Group II Colours
at quantum satis quantum
satis
295/167
Group III Colours
with
combined
maximum
limit 100 only
savoury-coated
nuts

---

L 295/168
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 160b Annatto,
Bixin,
Norbixin 10 only
savoury-coated
nuts
E 160d Lycopene 30
EN

E 200-203;
Sorbic acid — sorbates;
1 000 (1)
(2)
(5) only
coated
nuts
214-219
p-hydroxybenzoates
E 220-228 Sulphur
dioxide
—
sulphites 50 (3) only
marinated
nuts
E 310-320 Gallates,
TBHQ
and
BHA 200 (1)
(13)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
5 000 (1)
(4)
and polyphosphates
Off
icial
E 392 Extracts
of
rosemary 200 (41)
(46)
Jour
E 416 Karaya
gum 10
000 only
coating
for
nuts
nal
of
E 901 Beeswax,
white
and
yellow quantum
satis as
glazing
agents
only
the
European
E 902 Candelilla
wax quantum
satis as
glazing
agents
only
E 903 Carnauba
wax 200 as
glazing
agents
only
Union
E 904 Shellac quantum
satis as
glazing
agents
only
E 950 Acesulfame
K 350
E 951 Aspartame 500
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 100 (52)
E 955 Sucralose 200
E 959 Neohesperidine
DC 50
E 961 Neotame 18
12.11.2011
E 961 Neotame
2 as
flavour
enhancer
only
E 962 Salt
of
aspartame-acesulfame 500 (11)b
(49)
(50)

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
EN

(3): Maximum levels are expressed
as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not
considered to be present
(4): The
maximum
level
is
expressed
as
P 2O 5
(5): E
214-219:
p-hydroxybenzoates
(PHB),
maximum
300
mg/kg
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
icial
(13): Maximum limit expressed on fat
Jour
(41): Expressed on fat basis
nal
of
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
the
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
European
(52): Maximum usable levels are expressed in free imide
Union
(46): As the sum of carnosol and carnosic acid
16
Desserts excluding products covered in categories 1, 3 and 4
Group I Additives
Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit 150
Group IV Polyols quantum
satis only
energy-reduced
or
with
no
added
sugar
E 160b Annatto,
Bixin,
Norbixin 10
L
E 160d Lycopene 30
295/169
E 200-203 Sorbic
acid
—
sorbates 1
000 (1)
(2) only frugtgrd, rote Grütze and pasha

---

L 295/170
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 200-203 Sorbic
acid
—
sorbates 2
000 (1)
(2) only ostkaka
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
300 (1)
(2) only
non-heat-treated
dairy-based
desserts
benzoates
EN

E 210-213 Benzoic
acid
—
benzoates 500 (1)
(2) only frugtgrd and rote Grütze
E 234 Nisin
3 only
semolina
and
tapioca
puddings
and
similar
products
E 280-283 Propionic
acid
—
propionates 1
000 (1)
(6) only Christmas pudding
E 297 Fumaric
acid 4
000
only gel-like desserts, fruit-flavoured desserts, dry powdered dessert mixes
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
3 000 (1)
(4)
Off
and polyphosphates
icial
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
7 000 (1)
(4) only
dry
powdered
dessert
mixes
Jour
and polyphosphates
nal
E 355-357 Adipic
acid
—
adipates 1
000 (1) only
dry
powdered
dessert
mixes
of
the
E 355-357 Adipic
acid
—
adipates 6
000 (1) only
gel-like
desserts
European
E 355-357 Adipic
acid
—
adipates 1
000 (1) only
fruit-flavoured
desserts
E 363 Succinic
acid 6
000
Union
E 416 Karaya
gum 6
000
E 427 Cassia
gum 2
500 only
for
dairy-based
dessert
and
similar
products
E 432-436 Polysorbates 3
000 (1)
E 473-474 Sucrose
esters
of
fatty
acids
— 5 000 (1)
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids 2
000
E 477 Propane-1,2-diol
esters
of
fatty
acids 5
000
E 481-482 Stearoyl-2-lactylates 5
000 (1)
12.11.2011
E 483 Stearyl
tartrate 5
000
E 491-495 Sorbitan
esters 5
000 (1)

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 950 Acesulfame
K 350 only
energy-reduced
or
with
no
added
sugar
E 951 Aspartame 1
000 only
energy-reduced
or
with
no
added
sugar
EN

E 952
Cyclamic acid and its Na and Ca salts 250 (51) only
energy-reduced
or
with
no
added
sugar
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 100 (52) only
energy-reduced
or
with
no
added
sugar
E 955 Sucralose 400 only
energy-reduced
or
with
no
added
sugar
E 957 Thaumatin
5 as
flavour
enhancer
only
E 959 Neohesperidine
DC 50 only
energy-reduced
or
with
no
added
sugar
icial
E 961 Neotame 32 only
energy-reduced
or
with
no
added
sugar
Jour
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50) only
energy-reduced
or
with
no
added
sugar
nal
of
(1): The
additives
may
be
added
individually
or
in
combination
the
European
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(4): The
maximum
level
is
expressed
as
P 2O 5
Union
(6): Propionic
acid
and
its
salts
may
be
present
in
certain
fermented
products
resulting
from
the
fermentation
process
following good manufacturing practice
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
17
Food supplements as defined in Directive 2002/46/EC excluding food supplements for infants and young children
17.1
Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms
L
295/171
Group I Additives
E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended
to rehydrate on ingestion

---

L 295/172
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
Group II Colours
at quantum satis quantum
satis
Group III Colours
with
combined
maximum
limit 300
EN

Group IV Polyols quantum
satis
E 160d Lycopene 30
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
1 000 (1)
(2) only
when
supplied
in
dried
form
and
containing
preparations
of
vitamin
A
and
of
benzoates
combinations of vitamins A and D
E 310-321 Gallates,
TBHQ,
BHA
and
BHT 400 (1)
Off
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
quantum satis
icial
and polyphosphates
Jour
E 392 Extracts
of
rosemary 400 (46)
nal
of
E 405 Propane-1,
2-diol
alginate 1
000
the
European
E 416 Karaya
gum quantum
satis
E 426 Soybean
hemicellulose 1
500
Union
E 432-436 Polysorbates quantum
satis
E 459 Beta-cyclodextrin quantum
satis only
foods
in
tablet
and
coated
tablet
form
E 468 Cross-linked
sodium
carboxy
methyl
30 000
cellulose
E 473-474 Sucrose
esters
of
fatty
acids
— quantum satis (1)
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids quantum
satis
E 491-495 Sorbitan
esters quantum
satis (1)
12.11.2011
E 551-559 Silicon
dioxide
—
silicates 10
000
E 901 Beeswax,
white
and
yellow quantum
satis

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 902 Candelilla
wax quantum
satis
E 903 Carnauba
wax 200
EN

E 904 Shellac quantum
satis
E 950 Acesulfame
K 500
E 951 Aspartame 2
000
E 952
Cyclamic acid and its Na and Ca salts 500 (51)
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 500 (52)
icial
E 955 Sucralose 800
Jour
E 959 Neohesperidine
DC 100
nal
of
E 961 Neotame 60
the
European
E 961 Neotame
2 only
as
flavour
enhancer
E 962 Salt
of
aspartame-acesulfame 500 (11)a
(49)
(50)
Union
E 1201 Polyvinylpyrrolidone quantum
satis only
foods
in
tablet
and
coated
tablet
form
E 1202 Polyvinylpolypyrrolidone quantum
satis only
foods
in
tablet
and
coated
tablet
form
E 1203 Polyvinyl
alcohol
(PVA) 18
000 only
in
capsule
and
tablet
form
E 1204 Pullulan quantum
satis only
in
capsule
and
tablet
form
E 1205 Basic
methacrylate
copolymer 100
000
E 1505 Triethyl
citrate 3
500 only
in
capsule
and
tablet
form
E 1521 Polyethylene
glycol 10
000 only
in
capsule
and
tablet
form
L
(1): The
additives
may
be
added
individually
or
in
combination
295/173
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid

---

L 295/174
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
EN

(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
17.2 Food
supplements
supplied
in
a
liquid
form
Off
icial
Group I Additives
Jour
Group II Colours
at quantum satis quantum
satis
nal
of
Group III Colours
with
combined
maximum
limit 100
the
European
E 160d Lycopene 30
E 200-213 Sorbic
acid
—
sorbates;
Benzoic
acid
—
2 000 (1)
(2)
benzoates
Union
E 310-321 Gallates,
TBHQ,
BHA
and
BHT 400 (1)
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
quantum satis
and polyphosphates
E 392 Extracts
of
rosemary 400 (46)
E 405 Propane-1,
2-diol
alginate 1
000
E 416 Karaya
gum quantum
satis
E 426 Soybean
hemicellulose 1
500
12.11.2011
E 432-436 Polysorbates quantum
satis
E 473-474 Sucrose
esters
of
fatty
acids
— quantum satis (1)
sucroglycerides

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 475 Polyglycerol
esters
of
fatty
acids quantum
satis
E 491-495 Sorbitan
esters quantum
satis
EN

E 551-559 Silicon
dioxide
—
silicates 10
000
E 950 Acesulfame
K 350
E 951 Aspartame 600
E 952
Cyclamic acid and its Na and Ca salts 400 (51)
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 80 (52)
icial
Jour
E 955 Sucralose 240
nal
E 959 Neohesperidine
DC 50
of
the
E 961 Neotame 20
European
E 961 Neotame
2 only
as
flavour
enhancer
Union
E 962 Salt
of
aspartame-acesulfame 350 (11)a
(49)
(50)
(1): The
additives
may
be
added
individually
or
in
combination
(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
L
(52): Maximum usable levels are expressed in free imide
295/175
(46): As the sum of carnosol and carnosic acid

---

L 295/176
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
17.3 Food
supplements
supplied
in
a
syrup-type
or
chewable
form
Group I Additives
EN

Group II Colours
at quantum satis quantum
satis
Group IV Polyols quantum
satis
Group III Colours
with
combined
maximum
limit 300 only
solid
food
supplements
Group III Colours
with
combined
maximum
limit 100 only
liquid
food
supplements
E 160d Lycopene 30
Off
icial
E 310-321 Gallates,
TBHQ,
BHA
and
BHT 400 (1)
Jour
E 338-452 Phosphoric
acid
—
phosphates
—
di-,
tri-
quantum satis
nal
and polyphosphates
of
E 392 Extracts
of
rosemary 400 (46)
the
European
E 405 Propane-1,
2-diol
alginate 1
000
E 416 Karaya
gum quantum
satis
Union
E 426 Soybean
hemicellulose 1
500
E 432-436 Polysorbates quantum
satis
E 473-474 Sucrose
esters
of
fatty
acids
— quantum satis (1)
sucroglycerides
E 475 Polyglycerol
esters
of
fatty
acids quantum
satis
E 491-495 Sorbitan
esters quantum
satis
E 551-559 Silicon
dioxide
—
silicates 10
000
E 901 Beeswax,
white
and
yellow quantum
satis
12.11.2011
E 902 Candelilla
wax quantum
satis
E 903 Carnauba
wax 200

---

12.11.2011 Off
Category
Maximum level
number
E-number Name
(mg/l or mg/kg as
Footnotes Restrictions/exceptions
appropriate)
E 904 Shellac quantum
satis
E 950 Acesulfame
K 2
000
EN
E 951 Aspartame 5
500

E 952
Cyclamic acid and its Na and Ca salts 1
250 (51)
E 954 Saccharin
and
its
Na,
K
and
Ca
salts 1
200 (52)
E 955 Sucralose 2
400
E 957 Thaumatin 400
E 959 Neohesperidine
DC 400
E 961 Neotame 185
icial
E 961 Neotame
2 only
food
supplements
based
on
vitamin
and/or Jour
mineral
elements,
as
flavour
enhancer
nal
E 962 Salt
of
aspartame-acesulfame 2
000 (11)a
(49)
(50)
of
the
(1): The
additives
may
be
added
individually
or
in
combination
European
(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
Union
(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
(51): Maximum usable levels are expressed in free acid
(52): Maximum usable levels are expressed in free imide
(46): As the sum of carnosol and carnosic acid
18
Processed foods not covered by categories 1 to 17, excluding foods for infants and young children
Group I Additives’
L
295/177

---