COMMISSION REGULATION (EU) No .../.. of XXX 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 - Main contents

Document date	19-07-2011
Publication date	22-01-2013
Reference	13059/11 ADD 1
From	European Commission
To	General Secretariat of the Council
External link	original PDF
Original document in PDF

COUNCIL OF Brussels, 19 July 2011

THE EUROPEAN UNION

13059/11 ADD 1

DENLEG 106 AGRI 540

COVER NOTE from: European Commission date of receipt: 15 July 2011 to: General Secretariat of the Council No Cion doc.: Annex Part 1 D013273/03 Subject: COMMISSION REGULATION (EU) No .../.. of XXX amending Annex II to

Regulation (EC) No 1333/2008 i of the European Parliament and of the Council

by establishing a Union list of food additives

Delegations will find attached Commission document Annex Part 1 D013273/03.

________________________

Encl.: Annex Part 1 D013273/03

EUROPEAN COMMISSION

Brussels, XXX SANCO/13065/2010 Rev. 3 (POOL/E3/2010/13065/13065R3-EN Annex Part 1.doc) D013273/03 […] (2011) XXX draft

COMMISSION REGULATION (EU) No …/..

of XXX

amending Annex II to Regulation (EC) No 1333/2008 i of the European Parliament and of the Council by establishing a Union list of food additives

(Text with EEA relevance)

EN EN

ANNEX Annex II to Regulation EC (No) 1333/2008 i is replaced by the following:

"A EX II Union list of food additives approved for use in foods and conditions of use

Part A: ........................................................................................................................................ 7 1. Introduction .................................................................................................................. 7 2. General provisions on listed food additives and conditions of use.............................. 7 Part B: List of all additives....................................................................................................... 11 Part C: Definitions of groups of additives................................................................................ 23 Part D: Food Categories ........................................................................................................... 38 Part E: Authorised food additives and conditions of use in Food Categories.......................... 43

P ART A:

1. I NTRODUCTION 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. G ENERAL 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.

EN 7 EN

• 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 i, 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 i

2 Honey as defined in Directive 2001/110/EC i 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 i 2 and spring water

and all other bottled or packed waters 9 Coffee (excluding flavoured instant coffee) and coffee extracts 10 Unflavoured leaf tea

11 Sugars as defined in Directive 2001/111/EC i 3

12 Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets,

in accordance with Directive 2009/39/EC i 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.

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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 i 2 All bottled or packed waters 3 Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilization) (unflavoured) 4 Chocolate milk 5 Fermented milk (unflavoured)

6 Preserved milks as mentioned in Directive 2001/114/EC i 5 (unflavoured)

7 Butter-milk (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 i 6

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 Directive 2001/112/EC i 7 and

vegetable juice and vegetable nectars 20 Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or

dried; processed fruit, vegetables (including potatoes) and mushrooms

5 OJ L 15, 17.1.2002, p. 19. 6 OJ L 139, 30.4.2004, p. 55. 7 OJ L 10, 12.1.2002, p. 58.

EN 9 EN

21 Extra jam, extra jelly, and chestnut purée as mentioned in Directive

2001/113/EC 8 ; 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 i 9

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 Regulation (EC) No 1234/2007 i, as listed

in its Annex I, Part XII 10

27 Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No

110/2008 11 , 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 i, respectively

28 Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No 1601/91 12

29 Wine vinegar covered by Regulation (EC) No 1234/2007 i, as listed in its Annex I, Part XII

30 Foods for infants and young children as mentioned in Directive 2009/39/EC i including foods for special medical purposes for infants and young children

31 Honey as defined in Directive 2001/110/EC i 32 Malt and malt products

8 OJ L 10, 12.1.2002, p. 67. 9 OJ L 197, 3.8.2000, p. 19. 10 OJ L 299, 16.11.2007, p. 1. 11 OJ L 39, 13.2.2008, p. 16. 12 OJ L 149, 14.6.1991, p. 1.

EN 10 EN

P ART B: L IST 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 E 141 Copper complexes of chlorophylls, chlorophyllins E 142 Green S

  E 150a Plain caramel 13

  E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel

13 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).

EN 11 EN

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

(*): 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 i.

• 2. 

  Sweeteners E-number Name E 420 Sorbitols E 421 Mannitol E 950 Acesulfame K E 951 Aspartame

EN 12 EN

E 952 Cyclamates 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 14 E 211 Sodium benzoate 29 E 212 Potassium benzoate 29 E 213 Calcium benzoate 29

  E 214 Ethyl-p-hydroxybenzoate E 215 Sodium ethyl p-hydroxybenzoate

14 Benzoic acid may be present in certain fermented products resulting from the fermentation process

following good manufacturing practice.

EN 13 EN

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 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

EN 14 EN

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 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

EN 15 EN

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 E 401 Sodium alginate E 402 Potassium alginate

EN 16 EN

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

EN 17 EN

E 445 Glycerol esters of wood rosins E 450 Diphosphates E 451 Triphosphates E 452 Polyphosphates E 459 Beta-cyclodextrin 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 Crosslinked 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

EN 18 EN

E 475 Polyglycerol esters of fatty acids E 476 Polyglycerol polyricinoleate E 477 Propane-1,2-diol esters of fatty acids E 479b Thermally oxidized 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 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

EN 19 EN

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 E 558 Bentonite E 559 Aluminium silicate (Kaolin) E 570 Fatty acids E 574 Gluconic acid E 575 Glucono-delta-lactone

EN 20 EN

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

EN 21 EN

E 903 Carnauba wax E 904 Shellac E 905 Microcrystalline wax E 907 Hydrogenated poly-1-decene E 912 Montan acid esters E 914 Oxidized 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

EN 22 EN

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 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

P ART C: D EFINITIONS 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

EN 23 EN

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 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

EN 24 EN

E 380 Triammonium citrate quantum satis

E 400 Alginic acid 15 quantum satis E 401 Sodium alginate 30 quantum satis E 402 Potassium alginate 30 quantum satis E 403 Ammonium alginate 30 quantum satis E 404 Calcium alginate 30 quantum satis E 406 Agar 30 quantum satis E 407 Carrageenan 30 quantum satis E 407a Processed euchema seaweed 30 quantum satis E 410 Locust bean gum 30,16 quantum satis E 412 Guar gum 30,31 quantum satis E 413 Tragacanth 30 quantum satis E 414 Gum arabic (Acacia gum) 30 quantum satis E 415 Xanthan gum 30,31 quantum satis E 417 Tara gum 30,31 quantum satis E 418 Gellan gum 30 quantum satis

E 422 Glycerol quantum satis E 425 Konjac 10 g/kg, individually or in

combination 30 , 17

(i) Konjac gum (ii) Konjac glucomannane

E 440 Pectins 30 quantum satis

E 460 Cellulose quantum satis E 461 Methyl cellulose quantum satis E 462 Ethyl cellulose quantum satis

15 May not be used in jelly mini-cups. 16 May not be used to produce dehydrated foods intended to rehydrate on ingestion.

EN 25 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 469 Enzymatically hydrolysed carboxy quantum satis methyl cellulose E 470a Sodium, potassium and calcium quantum satis salts of fatty acids E 470b Magnesium salts of fatty acids quantum satis E 471 Mono- and diglycerides of fatty quantum satis acids E 472a Acetic acid esters of mono- and quantum satis diglycerides of fatty acids E 472b Lactic acid esters of mono- and quantum satis diglycerides of fatty acids E 472c Citric acid esters of mono- and quantum satis diglycerides of fatty acids E 472d Tartaric acid esters of mono- and quantum satis diglycerides of fatty acids E 472e Mono and diacetyl tartaric acid quantum satis esters of mono- and diglycerides of fatty acids E 472f Mixed acetic and tartaric acid esters quantum satis of mono- 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

EN 26 EN

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 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

EN 27 EN

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 E 620 Glutamic acid 10 g/kg, individually or in combination, expressed as glutamic E 621 Monosodium glutamate acid 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 E 627 Disodium guanylate acid 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

EN 28 EN

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

(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 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

EN 29 EN

(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 E 967 Xylitol

EN 30 EN

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

EN 31 EN

(d) E 200 – 219: Sorbic acid - sorbates; Benzoic acid - benzoates; phydroxybenzoates (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 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

EN 32 EN

(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

(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

EN 33 EN

(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 - triand 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 E451 Triphosphates E 452 Polyphosphates

EN 34 EN

(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

EN 35 EN

E 492 Sorbitan tristearate E 493 Sorbitan monolaurate E 494 Sorbitan monooleate E 495 Sorbitan monopalmitate

(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)

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(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 E 632 Dipotassium inosinate E 633 Calcium inosinate E 634 Calcium 5’-ribonucleotides E 635 Disodium 5’-ribonucleotides

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P ART D: F OOD C ATEGORIES

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 i 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 Council Regulation (EC) No 1234/2007 i and liquid emulsions 02.3 Vegetable oil pan spray 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

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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 i 04.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC i 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 i 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 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 francais ; Friss búzakenyér, fehér és félbarna kenyerek 07.2 Fine bakery wares 08. Meat 08.1 Unprocessed meat

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08.1.1 Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 i

08.1.2 Meat preparations as defined by Regulation (EC) No 853/2004 i 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 i 11.2 Other sugars and syrups 11.3 Honey as defined in Directive 2001/110/EC i 11.4 Table Top Sweeteners 11.4.1 Table Top Sweeteners in liquid form 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

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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 Directive 2006/141/EC 18

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 Directive 2006/125/EC 19

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 Directive 1999/21/EC 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 20

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 Regulation (EC) No

41/2009 21

14. Beverages 14.1 Non-alcoholic beverages 14.1.1 Water, including natural mineral water as defined in Directive 2009/54/EC i and spring water and all other bottled or packed waters 14.1.2 Fruit juices as defined by Directive 2001/112/EC i and vegetable juices 14.1.3 Fruit nectars as defined by Directive 2001/112/EC i 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

18 OJ L 401, 30.12.2006, p. 1. 19 OJ L 339, 6.12.2006, p. 16. 20 OJ L 91, 7.4.1999, p. 29.

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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 i , 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 i 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 and 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 category 1, 3 and 4

17. Food supplements as defined in Directive 2002/46/EC i 22 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

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P ART E: A UTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN F OOD C ATEGORIES

Category Maximum level

number E -Number Name (mg/l or mg/kg Footnotes restrictions/exceptions as appropriate)

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 E 942 Nitrous oxide quantum satis E 948 Oxygen quantum satis E 949 Hydrogen quantum satis E 338 - 452 Phosphoric acid - phosphates - di 10000 (1) (4) (57) only foods in dried powdered form (i.e. foods dried during the - tri- and polyphosphates production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex

E 551 - 559 Silicon dioxide - silicates 10000 (1) (57) only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex

E 459 Beta-cyclodextrin quantum satis only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex

E 551 - 559 Silicon dioxide - silicates quantum satis (1) only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex

(1): The additives may be added individually or in combination (4): The maximum level is expressed as P 2 O 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

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