S.I. No. 128/1997 - European Communities Detailed Provisions on the Control of Additives, Other Than Colours and Sweeteners For Use in Foodstuffs) Regulations, 1997
S.I. No. 128/1997:
EUROPEAN COMMUNITIES DETAILED PROVISIONS ON THE CONTROL OF ADDITIVES, OTHER THAN COLOURS AND SWEETENERS FOR USE IN FOODSTUFFS) REGULATIONS, 1997
EUROPEAN COMMUNITIES DETAILED PROVISIONS ON THE CONTROL OF ADDITIVES, OTHER THAN COLOURS AND SWEETENERS FOR USE IN FOODSTUFFS) REGULATIONS, 1997
The Minister for Health in exercise of the powers conferred on him by Section 3 of the European Communities Act, 1972 (No. 27 of 1972) hereby makes the following Regulations for the purpose of giving effect to European Parliament and Council Directive 95/2/EC1 on food additives, other than colours and sweeteners, for use in foodstuffs:
1O.J No. L61, 18.3.1995, pp. 140
1. These Regulations may be cited as the European Communities (Detailed Provisions on the Control of Additives, other than Colours and Sweeteners, for use in Foodstuffs) Regulations, 1997.
2. These Regulations shall come into force on the 25th day of March, 1997.
3. (1) In these Regulations any reference to an article or Schedule shall, except where otherwise indicated, be construed as a reference to an article contained in these Regulations or, as may be, to the Schedule thereto; any reference in an article to a sub-article shall be construed as a reference to a sub-article of that article.
(2) In these Regulations words and phrases shall have the same meaning as in the European Communities (General Provisions on the Control of Additives and in Particular, Colours and Sweeteners, for use in Foodstuffs) Regulations, 1995 (S.I. 344 of 1995).
4. (1) These Regulations make detailed provisions for the use in foodstuffs of the categories of food additives defined in sub-article (2). The general provisions for the use of these food additives are laid down in the European Communities (General Provisions on the Control of Additives and in Particular, Colours and Sweeteners, for use in Foodstuffs) Regulations, 1995 (S.I. 344 of 1995).
(2) For the purpose of these Regulations
( a ) 'preservatives' are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms;
( b ) 'antioxidants' are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes,
( c ) 'carriers', including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;
( d ) 'acids' are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;
( e ) 'acidity regulators' are substances which alter or control the acidity or alkalinity of a foodstuff,
( f ) 'anti-caking agents' are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;
( g ) 'anti-foaming agents' are substances which pre-vent or reduce foaming;
( h ) 'hulking agents' are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;
( i ) 'emulsifiers' are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;
( j ) 'emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;
( k ) 'firming agents' are substances which make tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;
( l ) 'flavour enhancers' are substances which enhance the existing taste and/or odour of a foodstuff;
( m ) 'foaming agents' are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;
( n ) gelling agents' are substances which give a foodstuff texture through formation of a gel,
( o ) 'glazing agents' (including lubricants) are substances which, when applied to the external surface of foodstuff, impart a shiny appearance or provide a protective coating;
( p ) 'humectants' are substances which pre-vent foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;
( q ) 'modified starches' are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached:
( r ) 'packaging gases' are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;
( s ) 'propellants' are gases other than air which expel a foodstuff from a container;
( t ) 'raising agents' are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;
( u ) 'sequestrants' are substances which form chemical complexes with metallic ions;
( v ) 'stabilisers' are substances which make it possible to maintain the physio-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilise, retain or intensify an existing colour of a foodstuff; and
( w ) 'thickeners' are substances which increase the viscosity of a foodstuff.
(3) These Regulations do not apply to flour treatment agents, colours or sweeteners for use in foodstuffs for human consumption where
— flour treatment agents, other than emulsifiers, are substances which are added to flour or dough to improve its baking quality, and
— colours and sweeteners are as defined in and regulated by the European Communities (General Provisions on the Control of Additives, and in particular Colours and Sweeteners for use in Foodstuffs) Regulations, 1995 ( S.I. No. 344 of 1995 ).
(4) For the purposes of these Regulations the following are not considered as food additives:
( a ) substances used for treatment of drinking water as provided for in Directive 80/778/EEC 2
2O.J No. L 229. 30.8.1980. p. 11
( b ) products containing pectin and derived from dried apple pomace or peel of citrus fruits, or from a mixture of both, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin');
( c ) chewing gum bases;
( d ) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes,
( e ) ammonium chloride;
( f ) blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;
( g ) amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts and having no additive function;
( h ) caseinates and casein; and
( i ) inulin.
5. (1) Only substances listed in Parts A, C, D and E of the Schedule may be used in foodstuffs for the purposes mentioned in Article 4(2).
(2) Subject to sub-articles (3) and (4), food additives listed in Part A of the Schedule are permitted in foodstuffs, for the purposes mentioned in Article 4(2), following the 'quantum satis' principle.
(3) Sub-article (2) does not apply in the case of foodstuffs listed in Part B of the Schedule.
(4) Except where specifically provided for, sub-article (2) does not apply to:
( a ) - unprocessed foodstuffs,
- honey as defined in Directive 74/409/EEC 3,
3O.J No. L 221. 12.8.1974. p. 11
- non-emulsified oils and fats of animal or vegetable origin,
- butter,
- pasteurised and sterilised (including UHT sterilisation) milk and cream (including skimmed, plain and semi--skimmed),
- unflavoured, live fermented milk products,
- natural mineral water as defined in Directive 80/777/EEC 4 and spring water,
4O.J No. L 229. 30.8. 1980. p. 1
- coffee (excluding flavoured instant coffee ) and coffee extracts,
- unflavoured leaf tea,
- sugars as defined in Directive 7¾3 7/EEC 5
5O.J No. L 356. 27.12.1973. p. 1
- dry pasta
- natural unflavoured buttermilk (excluding sterilised buttermilk);
( b ) food for infants and young children as referred to in the Health (Foods for Particular Nutritional Uses) Regulations, 1991 ( S.I. No. 331 of 1991 ) including foods for infants and young children not in good health; these foodstuffs are subject to the provisions of Part F of the Schedule; and
( c ) the foodstuffs listed in Part B of the Schedule which may contain only those food additives referred to in that Part and those food additives referred to in Parts C and D under the conditions specified therein.
(5) Food additives listed in Parts C and D of the Schedule may only used in the foodstuff's referred to in those Parts and under the conditions specified therein.
(6) Only those food additives listed in Part E of the Schedule may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein.
(7) The provisions of these Regulations shall also apply to the corresponding foodstuffs intended for particular nutritional uses in accordance with the Health (Foods for Particular Nutritional Uses) Regulations, 1991 ( S.I. No. 331 of 1991 ).
(8) Maximum levels indicated in the Parts to the Schedule refer to foodstuff's as marketed, unless otherwise stated.
6. (1) These Regulations shall be enforced and executed by each health board, established in accordance with the Health Act 1970 (No. 1 of 1970) in respect of its functional area through its authorised officers and/or the officers of the Minister for Health who are authorised officers for the purposes of these Regulations.
(2) For the purposes of these Regulations, "authorised officer" means:
( a ) an officer of the Minister for Health who is authorised in writing by the Minister for Health to be an authorised officer for the purposes of these Regulations; or
( b ) an officer of a health board who is authorised in writing by the Chief Executive Officer of the health board to be an authorised officer for the purposes of these Regulations
7. For the purposes of ensuring compliance with the Regulations, the control system established under the provisions of the Health (Official Control of Food) Regulations, 1996 ( S.I. No. 241 of 1996 ) shall apply.
8. (1) Where an authorised officer reasonably suspects or believes that a foodstuff or food additive does not comply with these Regulations, the authorised officer may seize and/or remove and/or detain such foodstuffs or food additive as being a foodstuff or food additive which is unfit for human consumption.
(2) With the consent in writing of the owner or person responsible for such foodstuff or food additive, an authorised officer may destroy or otherwise dispose of it so as to pre-vent its use for human consumption.
(3) An authorised officer who has seized any foodstuff or food additive in pursuance of the provisions of this article may, on giving notice in writing to the owner or person responsible for such foodstuff or food additive apply to a Judge of the District Court for an Order directing that such food or food additive be destroyed or otherwise disposed of as being a foodstuff or food additive which is unfit for human consumption.
(4) A Judge of the District Court to whom the application is made for an order under sub-article (3) of this article shall, if satisfied that such foodstuff or food additive does not comply with these Regulations, order that it be destroyed or otherwise disposed of after such period, not exceeding fourteen days, as may be specified in such order, as being a foodstuff or food additive which is unfit for human consumption and an officer shall destroy or dispose of it accordingly.
9. A person shall give to any authorised officer all reasonable assistance that the officer may require in the performance of his duties under these Regulations and such assistance shall include the giving of information relating to the composition and use of any foodstuff or food additive and the identity of the person from whom or the place from which any such foodstuff or food additive has been obtained and the person to whom and the place to which it has been consigned or the manner in which it has been consigned or the manner in which it has otherwise been disposed of.
10. In any proceedings for an offence under these Regulations it shall be a defence for the person charged to show that the food in respect of which the offence is alleged to have been committed was intended for export and complied with the domestic food legislation of the importing country relevant to the alleged offence.
11. (1) Any person who contravenes any article or sub-article of these Regulations shall be guilty of an offence.
(2) A person guilty of an offence under these Regulations shall be liable on summary conviction to a Fine not exceeding £1.000 or at the discretion of the Court, to imprisonment for a term not exceeding 6 months or to both.
(3) Where an offence under these Regulations is committed by a body corporate and is proved to have been so committed with the consent or connivance of or to be attributable to any neglect on the part of a director, manager, secretary or other officer of the body corporate, the director, manager, secretary or other officer or any person purporting to act in such capacity shall, as well as the body corporate, be guilty of an offence and shall be liable to be proceeded against and punished accordingly.
(4) Notwithstanding section 10(4) of the Petty Sessions (Ireland) Act, 1851, proceedings for an offence under these Regulations may be instituted within 12 months from the date of the offence.
12. An offence under these Regulations shall be prosecuted by the Minister for Health or by a health board in whose functional area the offence was committed.
13. (1) The following Regulations are hereby revoked:
Health (Antioxidant in Food) Regulations, 1973 ( S.I. No. 148 of 1973 ),
Health (Antioxidant in Food) (Amendment) Regulations, 1983 ( S.I. No. 61 of 1983 );
Health (Antioxidant in Food) (Amendment) Regulations, 1992 ( S.I. No. 69 of 1992 ),
Health (Emulsifiers, Stabilisers, Thickening and Gelling Agents in Food) Regulations, 1994 ( S.I. No. 78 of 1994 );
Health (Preservatives in Food) Regulations, 1981 (S.I. No. 337 of 1981),
Health (Preservatives in Food) (Amendment) Regulations, 1989 ( S.I. No. 263 of 1989 );
Health (Preservatives in Food) (Amendment) Regulations, 1992 ( S.I. No. 66 of 1992 );
Health (Solvents in Food) Regulation, 1972 ( S.I. No. 340 of 1972 ); and
Health (Solvents in Food) (Amendment) Regulations. 1992 ( S.I. No. 70 of 1992 ).
(2) References in another instrument to any of the Regulations revoked under sub-article (1) shall be construed as references to these Regulations, as appropriate.
SCHEDULE
PART A
FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 12 (3)
Notes
1. Substances on this list may be added to all foodstuffs with the exception of those referred to in Article 12(3) following the quantum satis principle.
2. The substances listed under numbers E 407 and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.
3. Explanation of symbols used:
* The substances E 290, E 93 8, E 939, E 94I, E 942 and E 948 may also be used in the foodstuffs referred to in Article 12 (3).
# The substances E410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.
E No
Name
E 170
Calcium Carbonates
(i) Calcium carbonate
(ii) Calcium hydrogen carbonate
E 260
Acetic acid
E 261
Potassium acetate
E 262
Sodium acetates
(i) Sodium acetate
(ii) Sodium hydrogen acetate (sodium diacetate)
E 263
Calcium acetate
E 270
Lactic acid
E 290
Carbon dioxide*
E 296
Malic acid
E 300
Ascorbic acid
E 301
Sodium ascorbate
E 302
Calcium ascorbate
E 304
Fatty acid esters of ascorbic acid
(i) Ascorbyl palmitate
(ii) Ascorbyl stearate
E 306
Tocopherol-rich extract
E 307
Alpha-tocopherol
E 308
Gamma-tocopherol
E 309
Delta-tocopherol
E 322
Lecithins
E 325
Sodium lactate
E 326
Potassium lactate
E 327
Calcium lactate
E 330
Citric acid
E 331
Sodium citrates
(i) Monosodium citrate
(ii) Disodium citrate
(iii) Trisodium citrate
E 332
Potassium citrates
(i) Monopotassium citrate
(ii) Tripotassium citrate
E 333
Calcium citrates
(i) Monocalcium citrate
(ii) Dicalcium citrate
(iii) Tricalcium citrate
E 334
Tartaric acid (L(+)—)
E 335
Sodium tartrates
(i) Monosodium tartrate
(ii) Disodium tartrate
E 336
Potassium tartrates
(i) Monopotassium tartrate
(ii) Dipotassium tartrate
E 337
Sodium potassium tartrate
E 350
Sodium malates
(i) Sodium malate
(ii) Sodium hydrogen malate
E 351
Potassium malate
E 352
Calcium malates
(i) Calcium malate
(ii) Calcium hydrogen malate
E 354
Calcium tartrate
E 380
Triammonium citrate
E 400
Alginic acid
E 401
Sodium alginate
E 402
Potassium alginate
E 403
Ammonium alginate
E 404
Calcium alginate
E 406
Agar
E 407
Carrageenan
E 410
Locust bean gum#
E 412
Guar gum#
E 413
Tragacanth
E 414
Acacia gum (gum arable)
E 415
Xanthan gum#
E 417
Tara gum#
E 418
Gellan gum
E 422
Glycerol
E 440
Pectins
(i) pectin
(ii) amidated pectin
E 460
Cellulose
(i) Microcrystalline cellulose
(ii) Powdered cellulose
E 461
Methyl cellulose
E 463
Hydroxypropyl cellulose
E 464
Hydroxypropyl methyl cellulose
E 465
Ethyl methyl cellulose
E 466
Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 470a
Sodium, potassium and calcium salts of fatty acids
E 470b
Magnesium salts of fatty acids
E 471
Mono- and di-glycerides of fatty acids
E 472a
Acetic acid esters of mono- and di-glycerides of fatty acids
E 472b
Lactic acid esters of mono- and di-glycerides of fatty acids
E 472c
Citric acid esters of mono- and di-glycerides of fatty acids
E 472d
Tartaric acid esters of mono- and di-glycerides of fatty acids
E 472e
Mono- and diacetyl tartaric acid esters of mono- and di-glycerides of fatty acids
E 472f
Mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acids
E 500
Sodium carbonates
(i) Sodium carbonate
(ii) Sodium hydrogen carbonate
(iii) Sodium sesquicarbonate
E 501
Potassium carbonates
(i) Potassium carbonate
(ii) Potassium hydrogen carbonate
E 503
Ammonium carbonates
(i) Ammonium carbonate
(ii) Ammonium hydrogen carbonate
E 504
Magnesium carbonates
(i) Magnesium carbonate
(ii) Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507
Hydrochloric acid
E 508
Potassium chloride
E 509
Calcium chloride
E 511
Magnesium chloride
E 513
Sulphuric acid
E 514
Sodium sulphates
(i) Sodium sulphate
(ii) Sodium hydrogen sulphate
E 515
Potassium sulphates
(i) Potassium sulphate
(ii) Potassium hydrogen sulphate
E 516
Calcium sulphate
E 524
Sodium hydroxide
E 525
Potassium hydroxide
E 526
Calcium hydroxide
E 527
Ammonium hydroxide
E 528
Magnesium hydroxide
E 529
Calcium oxide
E 530
Magnesium oxide
E 570
Fatty acids
E 574
Gluconic acid
E 575
Glucono-delta-lactone
E 576
Sodium gluconate
E 577
Potassium gluconate
E 578
Calcium gluconate
E 640
Glycine and its sodium salt
E 938
Argon*
E 939
Helium*
E 941
Nitrogen*
E 942
Nitrous oxide*
E 948
Oxygen*
E 1200
Polydextrose
E 1404
Oxidised starch
E 1410
Monostarch phosphate
E 1412
Distarch phosphate
E 1413
Phosphated distarch phosphate
E 1414
Acetylated distarch phosphate
E 1420
Acetylated starch
E 1422
Acetylated distarch adipate
E 1440
Hydroxy propyl starch
E 1442
Hydroxy propyl distarch phosphate
E 1450
Starch sodium octenyl succinate
PART B
FOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF PART A MAY BE USED
Foodstuff
Additive
Maximum Level
Cocoa and chocolate products as defined in Directive 73/241/EEC1
E 330 Citric Acid
E 322 Lecithins
E 334 Tartaric acid
0.5%
quantum satis
0.5%
E422 Glycerol
quantum satis
E 471 Mono-and di-glycerides of fatty acids
quantum satis
E 170 Calcium carbonates
)
E 500 Sodium carbonates
)
E 501 Potassium carbonates
)
E 503 Ammonium carbonates
)
E 504 Magnesium carbonates
) 7% on dry matter without
E 524 Sodium hydroxide
) fat expressed as
E 525 Potassium hydroxide
) potassium carbonates
E 526 Calcium hydroxide
)
E 527 Ammonium hydroxide
)
E 528 Magnesium hydroxide
)
E 530 Magnesium oxide
)
E414 Acacia gum
) as glazing agents only
E440 Pectins
) quantum satis
Fruit juices and nectars as defined in Directive 93/77/EEC2
E300 Ascorbic acid
quantum satis
Pineapple juice as defined in Directive 93/77/EEC
E296 Malic acid
3 g/l
Nectars as defined in Directive 93/77/EEC
Grape juice as defined in Directive 93/77/EEC
Fruit juices as defined in Directive 93/77/EEC
E 330 Citric acid
E270 lactic acid
5 g/l
5g/l
E 170 Calcium carbonates
E 336 Potassium tartrates
quantum satis
quantum satis
E 330 Citric acid
3g/l
Extra jam and extra jelly, as defined in Directive 79/693/EEC3
E440 Pectins
quantum satis
E 270 Lactic acid
quantum satis
E 296 Malic acid
E 300 Ascorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium tartrates
E 350 Sodium malates
E 471 Mono- and di-glycerides of fatty acids
quantum satis
1O.J No. 228. 16.8.1973. p.23
Coca and chocolate products energy-reduced or with no added sugars are not covered by Schedule II
2O.J. No L 244. 30.9.1993, p.23
3O.J. No. L205. 13. 8. 1979. p. 5
Foodstuff
Additive
Maximum Level
Jams, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products
E 440 Pectins
quantum satis
E 270 Lactic acid
quantum satis
E 296 Malic acid
E 300 Ascorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium tartrates
E 350 Sodium malates
E 400 Alginic acid
10g/kg
E 401 Sodium alginate
E 402 Potassium alginate
(individually or in combination)
E 403 Ammonium alginate
E 404 Calcium alginate
E 406 Agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 415 Xanthan gum
E 418 Gellan Gum
E 509 Calcium chloride
quantum satis
E 524 Sodium hydroxide
Partially dehydrated and dehydrated milk as detined in Directive 76/118/EEC'
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 304 Fatty acid esters of ascorbic acid
quantum satis
E 322 Lecithins
E 331 Sodium citrates
E 332 Potassium citrates
E 407 Carrageenan
E 500 (ii) Sodium bicarbonate
E 501 (ii) Potassium bicarbonate
E 509 Calcium chloride
Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream
E 270 Lactic acid
E 322 Lecithins
E 325 Sodium lactate
quantum satis
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
quantum satis
E 333 Calcium citrates
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate
1 O.J. No L 24. 30.1.1976, p. 49
Foodstuff
Additive
Maximum Level
E 404 Calcium alginate
E 406 Agar
E 407 Carrageenan
E 410 Locust bean gum
E 415 Xanthan gum
E 440 Pectins
E 460 Celluloses
E 461 Methyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 471 Mono- and di-glycerides of fatty acids
E 508 Potassium chloride
E 509 Calcium chloride
E 1404 Oxidised starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate
Frozen and deep-frozen unprocessed fruit and vegetables
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
quantum satis
E 330 Citric acid
Fruit compote
E 331 Sodium citrates
quantum satis
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen
E 332 Potassium citrates
E 333 Calcium citrates
Quick-cook rice
E 471 Mono- and di-glycerides of fatty acids
quantum satis
E 472a Acetic acid esters of mono- and di-glycerides of fatty acids
Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)
E 304 Fatty acid esters of ascorbic acid
E 306 Tocopherol-rich extract
E 307 Alphatocopherol
E 308 Gamma-tocopherol
E309 Deltatocopherol
quantum satis
E 322 Lecithins
30g/l
E 471 Mono and diglycerides of fatty acids
10 a/l
E 330 Citric acid
quantum satis
E331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Refined olive oil, including olive pomace oil
E 307 Alpha-tocopherol
200 mg/l
Ripened cheese
E 170 Calcium carbonates
quantum satis
E 504 Magnesium carbonates
E 509 Calcium chloride
E 575 Glucono-delta-lactone
Mozzarella and whey cheese
E 270 Lactic acid
quantum satis
E 330 Citric acid
E 575 Glucono-delta-lactone
Canned and bottled Fruit and vegetables
E 260 Acetic acid
quantum satis
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium tartrates
E 336 Potassium tartrates
E 337 Sodium potassium tartrate
E 509 Calcium chloride
E 575 Glucono-delta-lactone
Gehakt
E 330 Citric acid
quantum satis
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Pre-packed preparations of fresh minced meat
E 300 Ascorbic acid
E 301 Sodium ascorbate
quantum satis
E 302 Calcium ascorbate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Bread prepared solely with the following ingredients: wheatflour. Water, yeast or leaven, salt
E 260 Acetic acid
E 261 Potassium acetate
E 262 Sodium acetates
quantum satis
E 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 471 Mono- and di-glycerides of fatty acids
E 472a Acetic acid esters of mono- and di-glycendes of tatty acids
E 472d Tartaric acid esters of mono- and di-glycendes of tatty acids
E 472e Mono- and di-acetyl tartaric acid esters of mono and di-glycerides of fatty acids
E 472f Mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acids
Pain courant franais
E 260 Acetic acid
quantum satis
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 471 Mono- and di-glycerides of fatty acids
Fresh pasta
E 270 Lactic acid
quantum satis
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 322 Lecithins
E 330 Citric acid
E 334 Tartaric acid
E 471 Mono- and di-glycerides of fatty acids
E 575 Glucono-delta-lactone
Wines and sparkling wines and partially fermented grape must
Additives authorised:
in accordance with Regulations (EEC) No 822/871, (EEC) No 4252/882, (EEC) No 2332/923 and (EEC) No 1873/844 and their implementing regulations,
in accordance with Regulation (EEC) No 1873/84 authorising the oiler or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
pro memoria
Beer
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 330 Citric acid
E 414 Acacia gum
Foie gras, foie gras enter, blocs de foie gras
E 300 Ascorbic acid
E 301 Sodium ascorbate
quantum satis
1 O.J. No L 84. 27.3.1987. p. 1
2 O.J. No L373. 31.12.1988. p.59
3 O.J. No L231.13.8.1992. p.1
4 O.J. No L 176, 3.7.1984. p.6
PART C
CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS
SECTION I
Sorbates, benzoates and p-hydroxybenzoates
E No
Name
Abbreviation
E 200
Sorbic acid
] Sa
E 202
Potassium sorbate
]
E 203
Calcium sorbate
]
E 210
Benzoic acid
]
E 211
Sodium benzoate
] Ba (1)
E 212
Potassium benzoate
]
E 213
Calcium benzoate
]
E 214
Ethyl p-hydroxybenzoate
]
E 215
Sodium ethyl p-hydroxybenzoate
]
E 216
Propyl p-hydroxybenzoate
] PHB
E 217
Sodium propyl p-hydroxybenzoate
]
E 218
Methyl p-hydroxybenzoate
]
E 219
Sodium methyl p-hydroxybenzoate
]
(1) Benzoic acid may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.
Note
1. The levels of all substances mentioned above are expressed as the free acid.
2. The abbreviations used in the table mean the following:
-
Sa+Ba:
Sa and Ba used singly or in combination
-
Sa+PHB:
Sa and PHB used singly or in combination
-
Sa+Ba+PHB:
Sa, Ba and PHB used singly or in combination.
3. The maximum levels of use indicated refer to foodstuffs ready for consumption pre-pared following manufacturers' instructions.
FOODSTUFF
Maximum level (mg/kg or mg/l as appropriate)
Sa
Ba
PHB
Sa+ Ba
Sa + PHB
Sa+Ba+ PHB
Wine-based flavoured drinks including products covered by Regulation (EEC) No 1601/91
200
Non-alcoholic flavoured drinks(1)
300
150
250 Sa + 150 Ba
Liquid tea concentrates and liquid fruit and herbal infusion concentrates
600
Grape juice, unfermented, for sacramental use
2000
Wines as referred to in Regulation (EEC) No 822/87(2), alcohol-free wine: fruit wine (including alcohol-free): Made wine: cider and perry (including alcohol-free)
200
Sd Saft or Sidet Saft
500
200
Alcohol-free beer in keg
200
Mead
200
Spirits with less than 15% alcohol by volume
200
200
400
Fillings of ravioli and similar products
1000
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads
Mermeladas
500
1000
Candied, crystallised and glace fruit and vegetables
1000
Dried truit
1000
Frugtgred and Rote Grtze
1000
500
Fruit and vegetable preparations including fruit-based sauces, excluding puree, mousse, compote, salads and similar products, canned or bottled
1000
Vegetables in vinegar, brine or oil excluding olives)
2000
Potato dough and pre-fried potato slices
2000
Gnocchi
1000
Polenta
200
Olives and olive-based preparations
1000
(1) This entry docs not include dairy-based drinks.
(2) O.J. No L 84. 27. 3.1987, p. 1.
FOODSTUFF
Maximum level (mg/kg or mg/l as appropriate)
Sa
Ba
PHB
Sa+Ba
Sa + PHB
Sa + Ba + PHB
Surface treatment of dried meat products
quantum satis
Jelly coatings of meat products (cooked, cured or dried), pat
1000
Semi-preserved fish products including fish roe products
2000
Salted, dried tish
200
Shrimps, cooked
2000
Crangon crangon and Crangon vulgaris, cooked
6000
Cheese, pre-packed, sliced
1000
Unripened cheese
1000
Processed cheese
2000
Layered cheese and cheese with added foodstuffs
1000
Non-heat-treated dairy-based desserts
300
Curdled milk
1000
Liquid egg (white, yolk or whole egg)
5000
Dehydrated, concentrated, frozen and deep-frozen egg products
1000
Pre-packed sliced bread and rye-bread
2000
Partially baked, pre-packed bakery wares intended for retail sale
2000
Fine bakery wares with a water activity of more than 0.65
2000
Cereal- or potato-based snacks and coated nuts
1000 (max. 300 PHB)
Batters
2000
Confectionery (excluding chocolate)
1500 (max. 300 PHB)
Chewing gum
1500
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
1000
Fat emulsions (excluding butter) with a tat content of 60% or more
1000
Fat emulsions with a fat content less than 60%
2000
Emulsified sauces with a tat content of 60% or more
1000
Emulsified sauces with a fat content less than 60%
2000
Non-emulsified sauces
1000
Prepared salads
1500
Mustard
1000
Seasonings and condiments
1000
Liquid soups and broths (excluding canned)
500
Aspic
1000
500
Liquid dietary food supplements
2000
Dietetic foods intended for special medical purposes excluding foods for infants and young children as referred to in Directive 89/398/EEC(1) - dietetic formulae for weight control intended to replace total daily food intake or an individual meal
1500
(1) O.J. No. L 186,30.6. 1989, p. 27
SECTION 2
Sulphur dioxide and sulphites
E NO
NAME
E 220
Sulphur dioxide
E 221
Sodium sulphite
E 222
Sodium hydrogen sulphite
E 223
Sodium metabisulphite
E 224
Potassium metabisulphite
E 226
Calcium sulphite
E 227
Calcium hydrogen sulphite
E 228
Potassium hydrogen sulphite
Note
1. Maximum levels are expressed as SO; in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources.
2. An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be pre-sent.
FOODSTUFF
Maximum level (mg/kg or mg/l as appropriate)
Expressed as SO2
Burger meat with a minimum vegetable and/or cereal content of 4%
450
Breakfast sausages
450
Longaniza fresca and Butifarra fresca
450
Dried salted Fish of the 'Gadidae' species
200
Crustaceans and cephalopods
- fresh, frozen and deep-frozen
crustaceans, penaeidae solenceridae, aristeidae family:
- up to 80 units
- between 80 and 120 units
- over 120 units
- cooked
150(1)
150(1)
200(1)
300(1)
50(1)
Dry biscuit
50
Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)
50
Sago
30
Pearl barley
30
Dehydrated granulated potatoes
400
Cereal- and potato-based snacks
50
Peeled potatoes
50
Processed potatoes (including frozen and deep-frozen potatoes)
100
Potato dough
100
White vegetables, dried
400
White vegetables, processed (including frozen and deep-frozen white vegetables)
50
Dried ginger
150
Dried tomatoes
200
Horseradish pulp
800
Onion, garlic and shallot pulp
300
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine)
100
Golden peppers in brine
500
Processed mushrooms (including frozen mushrooms)
50
Dried mushrooms
100
Dried fruits
- apricots, peaches, grapes, prunes and figs
- bananas
- apples and pears
- other (including nuts in shell)
2000
1000
600
500
Dried coconut
50
Candied, crystallised or glace fruit, vegetables, angelica and citrus peel
100
Jam, jelly and marmalade as defined in Directive 79/693/EEC (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products
50
Jams, jellies and marmelades made with sulphited fruit
100
Fruit-based pie fillings
100
Citrus-juice-based seasonings
200
Concentrated grape juice for home wine-making
2000
Mostarda di frutta
100
Jellying fruit extract, liquid pectin for sale to the final consumer
800
Bottled whiteheart cherries, rehydrated dried fruit and lychees
100
Bottled, sliced lemon
250
Sugars as defined in Directive 7¾37/EEC except glucose syrup, whether or not dehydrated
15
Glucose syrup, whether or not dehydrated
20
Treacle and molasses
70
Other sugars
40
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
40
Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments
50
Lime and lemon juice
350
Concentrates based on fruit juice and containing not less than 2.5% barley (barley water)
350
Other concentrates based on fruit juice or comminuted fruit: capile groselha
250
Non-alcoholic flavoured drinks containing fruit juice
20
(Carry-over from concentrates only)
Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup
50
Grape juice, unfermented, for sacramental use
70
Glucose-syrup-based confectionery
50
carry-over from the glucose syrup only)
Beer including low-alcohol and alcohol-free beer
20
Beer with a second fermentation in the cask
50
Wines
In accordance with Regulations (EEC) No 822/87. (EEC) No 4252/88. (EEC) No. 2332/92 and (EEC) No 1873/84 and their implementing regulations:
(pro memoria) in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79.
Alcohol-free wine
200
Made wine
260
Cider, perry, fruit wine. sparkling fruit wine (including alcohol-free products)
200
Mead
200
Fermentation vinegar
170
Mustard, excluding Dijon mustard
250
Dijon mustard
500
Gelatin
50
Vegetable- and cereal-protein-based meat, fish and crustacean analogues
200
(1) In edible parts.
SECTION 3
OTHER PRESERVATIVES
E NO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 230
Biphenyl. diphenyl
Surface treatment of citrus fruits
70 mg/kg
E 231
Orthophenyl phenol
]
Surface treatment of citrus fruits
12 mg/kg individually or in combination expressed as orthophenyl phenol
]
E 232
Sodium orthophenyl phenol
]
]
E 233
Thiabendazole
Surface treatment of:
- citrus fruit
- bananas
6 mg/kg
3 mg/kg
E 234
Nisin(1)
Semolina and tapioca puddings and similar products
Ripened cheese and processed cheese
Clotted cream
3 mg/kg
12.5 mg/kg
10 mg/kg
E 235
Natamycin
Surface treatment of:
- hard, semi-hard and semi-soft cheese
- dried, cured sausages
]
]
]
1 mg/dm2 surface (not present at a depth of 5 mm)
E 239
Hexamethylene tetramine
Provolone cheese
25 mg/kg residual amount, expressed as formaldehyde
E 242
Dimethyl dicarbonate
Non-alcoholic flavoured drinks
Alcohol-free wine
Liquid-tea concentrate
250 mg/l ingoing amount, residues not detectable
E 284
Boric acid
Sturgeons' eggs (Caviar)
4 g/kg expressed as boric acid
E 285
Sodium tetraborate (borax)
(1) This substance may be present naturally in certain cheeses as a result of fermentation processes.
E NO
NAME
FOODSTUFF
INDICATIVE INGOING AMOUNT
REDIDUAL AMOUNT
mg/kg
E 249
Potassium nitrite (1)
Non-heat-treated, cured, dried meat products
150 (2)
50 (3)
E 250
Sodium nitrite (1)
Other cured meat products
Canned meat products
foie gras, foie gras entier, blocs de foie gras
150 (2)
100 (3)
Cured bacon
175(3)
E 251
Sodium nitrate
Cured meat products
Canned meat products
300
250(4)
E 252
Potassium nitrate
Hard, semi-hard and semi-soft cheese
Dairy-based cheese analogue
50(4)
Pickled herring and sprat
200(5)
(1) When labelled 'for food use', nitrite may only be sold in a mixture with salt or a salt substitute.
(2) Expressed as NaNo2
(3) Residual amount at point of sale to the final consumer, expressed as NaNo2
(4) Expressed as NaNo3
(5)Residual amount, nitrite formed from nitrate included, expressed as NaNo2
E NO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 280
Propionic acid
]
]
Pre-packed sliced bread and rye bread
3000 mg/kg expressed as propionic acid
E 281
Sodium propionate
]
E 282
Calcium propionate
]
Energy reduced bread
Partially baked, pre-packed bread
Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65
Pre-packed Rolls, buns and pitta
]
]
]
]
]
]
2000 mg/kg expressed as propionic acid
E 283
Potassium propionate
(1)
]
]
Christmas pudding
1000 mg/kg expressed as propionic acid
Pre-packed bread
E 1105
Lysozyme
Ripened cheese
quantum satis
(1) Propionic acid and its salts may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice.
SECTION 4
OTHER ANTIOXIDANTS
Note
The * in the table refers to the proportionality rule: when combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally.
E NO
NAME
FOODSTUFF
MAXIMUM LEVEL (mg/kg)
E 310
Propyl gallate
]
]
Fats and oils for the professional manufacture of heat-treated foodstuffs
200* (galates and BHA individually or in combination)
E 311
Octyl gallate
]
]
E312
Dodecyl gallate
]
]
E 320
Butylated hydroxyanisole (BHA)
]
]
Frying oil and frying fat, excluding olive pomace oil
100* (BHT)
E 321
Butylated hydroxytoluene (BHT)
]
]
Lard; fish oil; beef, poultry and sheep fat
both expressed on fat
Cake mixes
Cereal-based snack foods
Milk powder for vending machines
Dehydrated soups and broths
Sauces
Dehydrated meat
Processed nuts
Seasonings and condiments
Pre-cooked cereals
200 (gallates and BHA, individually or incombination)
expressed on fat
Dehydrated granulated potatoes
25 (gallates and BHA. individually or in combination)
Chewing gum
Dietary supplements
400 (gallates, BHT & BHA, individually or in combination)
E 315
Erythorbic acid
Semi-preserved and preserved meat products
500 expressed as erythorbic acid
E 316
Sodium erythorbate
Preserved and semi-preserved fish products
Frozen and deep-frozen fish with red skin
1500 expressed as erythorbic acid
PART D
OTHER PERMITTED ADDITIVES
The maximum levels of use indicated refer to foodstuffs ready for consumption pre-pared following manufacturers' instructions.
E NO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 297
Fumaric acid
(pro memoria)
Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
Fillings and toppings for fine bakery wares
2.5 g/kg
Sugar confectionery
1 g/kg
Gel-like desserts
Fruit-flavoured desserts
Dry powdered dessert mixes
4 g/kg
Instant powders for fruit -based drinks
1 g/l
Instant tea powder
1 g/l
Chewing gum
2 g/kg
In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5)
E 338
Phosphoric acid
Non-alcoholic flavoured drinks
700mg/l(1)
E 339
Sodium phosphates
(i) Monosodium phosphate
(ii) Disodium phosphate
(iii) Trisodium phosphate
]
]
]
]
Sterilised and UHT milk
Partly dehydrated milk with less than 28% solids
Partly dehydrated milk with more than 28% solids
Dried milk and dried skimmed milk
1 g/l
1 g/kg
1.5 g/kg
2.5 g/kg
E 340
Potassium phosphates
(i) Monopotassium phosphate
(ii) Dipotassium phosphate
(iii) Tripotassium phosphate
]
]
]
]
Pasteurised, sterilised and UHT creams
Whipped cream and vegetable fat analogues
Unripened cheese (except Mozzarella)
Processed cheese and processed cheese analogues
Meat products
Sport drinks and prepared table waters
5 g/kg
5 g/kg
2 g/kg
20 g/kg
5 g/kg
0.5 g/1
(1) E only.
E NO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 341
Calcium phosphates
]
Dietary supplements
quantum satis
(i) Monocalcium phosphate
]
(ii) Dicalcium phosphate
]
Salt and its substitutes
10 g/kg
(iii) Tricalcium phosphate
]
Vegetable protein drinks
20g/l
Beverage whiteners
30 g/kg
Beverage whiteners for vending machines
50 g/kg
E 450
Diphosphates
]
Edible ices
1g/kg
(i) Disodium diphosphate
]
Desserts
3 g/kg
(ii) Trisodium diphosphate
]
Dry powdered dessert mixes
7 g/kg
(iii) Tetrasodium diphosphate
]
Fine bakery wares
20 g/kg
(iv) Dipotassium diphosphate
]
Flour
2.5 g/kg
(v) Tetrapotassium diphosphate
]
Flour, self raising
20 g/kg
(vi) Dicalcium diphosphate
]
Soda bread
20 g/kg
(vii) Calcium dihydrogen
]
Liquid egg (white, yolk or whole egg)
10 g/kg
Diphosphate
]
Sauces
5 g/kg
E 451
Triphosphates
]
Soups and broths
3 g/kg
(i) Pentasodium triphosphate
]
Tea and herbal infusions
2g/l
(ii) Pemapotassium
triphosphate
]
]
Cider and perry
2g/l
E 452
Polyphosphates
]
Chewing gum
quantum satis(1)
(i) Sodium polyphosphate
]
Dried powdered foodstuffs
10 g/kg(2)
(ii) Potassium polyphosphate
]
Chocolate and malt dairy-based drinks
2g/l
(iii) Sodium calcium polyphosphate
]
Alcoholic drinks (excluding wine and beer)
1g/l
(iv) Calcium polyphosphates
]
Breakfast cereals
5 g/kg
Snacks
5 g/kg
Surimi
1g/kg
Fish and crustaccan paste
5 g/kg
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream: similar products)
3 g/kg
Special formulae for particular nutritional uses
5 g/kg
Glazings for meat and vegetable products
4 g/kg
Sugar confectionery
5 g/kg
Icing sugar
10 g/kg
Noodles
2 g/kg
Batters
5 g/kg
Fillets of unprocessed fish, frozen and deep-frozen
5 g/kg
Frozen and deep-frozen crustacean products
3 g/kg
Processed potato products (including frozen deep-frozen, chilled and dried processed products)
5 mg/kg
E 431
Polyoxyethylene (40) stearate
(pro memoria)
Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
(1) E 341 (ii) only.
(2) E 341 (iii) only.
E NO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 353
Metatartaric acid
Wine in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations
Made wine
100 mg/l
E 355
Adipic acid
]
]
Fillings and toppings for fine bakery wares
2 g/kg
E 356
Sodium adipate
]
]
Dry powdered dessert mixes
1 g/kg
E 357
Potassium adipate
]
]
Gel-like desserts
Fruit-flavoured desserts
Powders for home preparation of drinks
6 g/kg
1 g/kg
10 g/l
expressed as adipic acid
E 363
Succinic acid
Desserts
6 g/kg
Soups and broths
5 g/kg
Powders for home preparation of drinks
3 g/l
E 385
Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA)
Emulsified sauces
Canned and bottled pulses, legumes mushrooms
and artichokes
Canned and bottled crustaceans and molluscs
Canned and bottled fish
Minarine
Frozen and deep-frozen crustaceans
75 mg/kg
250 mg/kg
75 mg/kg
75 mg/kg
100 mg/kg
75 mg/kg
E 405
Propane-1, 2—diol alginate
Fat emulsions
Fine bakery wares
Fillings, toppings and coatings for fine bakery wares and desserts
Sugar confectionery
Water-based edible ices
Cereal and potato-based snacks
Sauces
Beer
Chewing gum
Fruit and vegetable preparations
Non-alcoholic flavoured drinks
Emulsified liqueur
Dietetic foods intended for special medical purposes -
Dietitic formulae for weight control intended to replace total Daily food intake or an individual meal
Dietary food supplements
3 g/kg
2 g/kg
5 g/kg
1.5 g/kg
3 g/kg
3 g/kg
8 g/kg
100 mg/l
5 g/kg
5 g/kg
300 mg/l
10 g/l
1.2 g/kg
1.g/kg
E 416
Karaya gum
Cereal- and potato-based snacks
Nut coatings
Fillings, toppings and coatings for fine bakery wares
Desserts
Emulsified sauces
Egg-based liqueurs
Dietary food supplements
Chewing gum
5 g/kg
10 g/kg
5 g/kg
6 g/kg
10 g/kg
10 g/l
quantum satis
5 g/kg
E 420
Sorbitol
(i) Sorbitol
(ii) Sorbitol syrup
]
]
]
Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3))
quantum satis
E 421
Mannitol
]
E 953
Isomalt
]
]
]
Frozen and deep-frozen unprocessed fish. crustaccans molluscs and cephalopods
(for purposes other than sweetening)
E 965
Maltitol
(i) Maltitol
(ii) Maltitol syrup
]
]
]
E 966
Lactitol
]
E 967
Xylitol
]
Liqueurs
E 432
Polyoxyethylene sorbitan monolaurate (polysorbate 20)
]
]
]
Fine bakery wares
Fat emulsions for baking purposes
Milk and cream analogues
3 g/kg
10g/kg
5 g/kg
E 433
Polyoxyethylene sorbitan monooleate (polysorbate 80)
]
]
]
]
]
Edible ices
Desserts
Sugar confectionery
Emulsified sauces
Soups
1g/kg
3 g/kg
1 g/kg
5 g/kg
1g/kg
E 434
E 435
E 436
Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
Polyoxyethylene sorbitan monostearate (polysorbate 60)
Polyoxyethylene sorbitan-tristearate (polysorbate 65)
]
]
]
]
]
]
]
]
Chewing gum
Dietary food supplements
Dietetic foods intended for special medical purposes -
Dietetic formulae for weight control intended to replace total Daily food intake or an individual meal
5 g/kg
quantum satis
1g/kg
individually or in combination
E 442
Ammonium phosphatides
Cocoa and chocolate products as defined in Directive 73/241/EEC
10 g/kg
Cocoa-based confectionery
10 g/kg
E 444
Sucrose acetate isobutyrate
Non-alcoholic flavoured cloudy drinks
300 mg/l
E 445
Glycerol esters of wood rosins
Non-alcoholic flavoured cloudy drinks
100 mg/l
E 473
Sucrose esters of fatty acids
]
]
Canned liquid coffee
Heat-treated meat products
1g/l
5 g/kg (on fat)
E 474
Sucroglycerides
]
Fat emulsions for baking purposes
Fine bakery wares
Beverage whiteners
Edible ices
Sugar confectionery
Desserts
Sauces
Soups and broths
Fresh fruits, surface treatment
Non-alcoholic aniseed-based drinks
Non-alcoholic coconut and almond drinks
Spirituous beverages (excluding wine and beer)
Powders for the preparation of hot beverages
Dairy-based drink
Dietary food supplements
10 g/kg
10 g/kg
20 g/kg
5 g/kg
5 g/kg
5 g/kg
10 g/kg
2 g/kg
quantum satis
5g/l
5g/l
5g/l
10g/1
5g/l
quantum satis
Dietetic foods intended for special medical purposes: dietetic formulae for weight control intended to replace total Daily food intake or an individual meal
Chewing gum
5 g/kg
10 g/kg
Individually or in combination
E 475
Polyglycerol esters of fatty acids
Fine bakery wares
10 g/kg
Emulsified liqueurs
5g/l
Egg products
1g/kg
Beverage whiteners
0.5 g/kg
Chewing gum
5 g/kg
Fat emulsions
5 g/kg
Milk and cream analogues
5 g/kg
Sugar confectionery
2 g/kg
Desserts
2 g/kg
Dietary food supplement
quantum satis
Dietetic foods intended for special medical purposes
5 g/kg
Dietetic formulae for weight control intended to replace total daily food intake or an individual meal
Granola-type breakfast cereals
10 g/kg
E 476
Polyglycerol polyricinoleate
Low and very low fat spreads and dressings
Cocoa-based confectionery, including chocolate
4 g/kg
5 g/kg
E 477
Propane-1.2—diol esters of fatty acids
Fine bakery wares
5 g/kg
Fat emulsions for baking purposes
10 g/kg
Milk and cream analogues
5 g/kg
Beverage whiteners
lg/kg
Edible ices
3 g/kg
Sugar confectionery
5 g/kg
Desserts
5 g/kg
Whipped dessert toppings other than cream
30 g/kg
Dietetic foods intended for special medical purposes
1 g/kg
Dietetic formulae for weight control intended to replace total daily food intake or an individual meal
E 479b
Thermally oxidised soya bean oil interacted with mono- and di-glycerides of fatty acids
Fat emulsions for frying purposes
5 g/kg
E 481
Sodium stearoyl-2—lactylate
]
Fine bakery wares
5 g/kg
]
Quick-cook rice
4 g/kg
E 482
Calcium stearoyl-2—lactylate]
]
Breakfast cereals
5 g/kg
Emulsified liqueur
8g/l
Spirits with less than 15% alcohol by volume
8g/l
Cereal-based snacks
2 g/kg
Chewing gum
2 g/kg
Fat emulsions
10 g/kg
Desserts
5 g/kg
Sugar confectionery
5 g/kg
Beverage whiteners
3 g/kg
Cereal-and potato-based snacks
5 g/kg
Minced and diced canned meat products
4 g/kg
Powders for the preparation of hot beverages
2g/l
Dietetic foods intended for special medical purposes -
2 g/kg
Dietetic formulae for weight control intended to replace total daily food intake or an individual meal.
Bread (except that referred to in Part B)
Mostarda di frutta
3g/kg
2g/kg
Individually or in combination
E 483
Stearyl tartrate
Bakery wares (except breads referred to in Part B)
Desserts
4g/kg
5g/kg
E 491
Sorbitan monostearate
]
Fine bakery wares
10g/kg
]
]
Toppings and coatings for fine bakery wares
5g/kg
E 492
Sorbitan tristearate
]
Jelly marmalade
25 mg/kg(1)
]
Fat emulsions
10g/kg
E 493
Sorbitan monolaurate
]
Milk and cream analogues
5g/kg
]
Beverage whiteners
5g/kg
E 494
Sorbitan monooleate
]
]
]
Liquid tea concentrates and liquid fruit and herbal infusions concentrates
0.5 g/l
E 495
Sorbitan monopalmitate
]
Edible ices
0.5 g/kg
Desserts
5g/kg
Sugar confectionery
5g/kg
Cocoa-based confectionery, including chocolate
10 g/kg(2)
Emulsified sauces
5g/kg
Dietary food supplements
quantum satis
Yeast for baking
quantum satis
Chewing gum
5g/kg
Dietetic foods intended for special medical purposes:
5g/kg
dietetic formulae for weight control intended to replace total Daily food intake or an individual meal
(pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
Individually or in combination
E 512
Stannous chloride
Canned and bottled white asparagus
25 mg/kg as Sn
E 520
Aluminium sulphate
]
Egg white
30 mg/kg
]
]
Candied, crystallized and glacé fruit and vegetables.
200 mg/kg
E 521
Aluminium sodium sulphate
]
Individually or in combination, expressed as aluminium
]
E 522
Aluminium potassium sulphate
]
]
E 523
Aluminium ammonium sulphate
]
E 541
Sodium aluminium phosphate, acidic
Fine bakery wares (scones and sponge wares only)
1g/kg
expressed as aluminium
(1) E 493 only (2) E 492 only
E NO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 535
Sodium ferrocyanide
]
]
Individually orin combination, 20 mg/kg expressed as anhydrous potassium ferrocyanide
E 536
Potassium ferrocyanide
]
]
Salt and its substitutes
E 538
Calcium ferrocyanide
]
E 551
Silicon dioxide
]
]
]
Dried powdered foodstuffs (including sugars)
Salt and its substitutes
10g/kg
10g/kg
E 552
Calcium silicate
]
]
]
Dietary food supplements Foodstuffs in tablet and coated tablet form
quantum satis
quantum satis
E 553a
(i) Magnesium silicate
]
]
Sliced hard cheese and sliced processed cheese
10g/kg
(ii) Magnesium trisilicate(1)
]
E 553b
Talc (1)
]
E 554
Sodium aluminium silicate
]
E 555
Potassium aluminium silicate
]
E 556
Calcium aluminium silicate
]
]
]
Individually or in combination
quantum satis (2)
E 559
Aluminium silicate (Kaolin)]
]
Chewing gum
Rice
Sausages (surface treatment only)
Moulded jelly sweets (surface treatment only)
E 579
Ferrous gluconate]
]
Olives darkened by oxidation
150 mg/kg as Fe
E 585
Ferrous lactate]
]
E 620
Glutamic acid
Foodstuffs in general (except those referred to in Article 2 (3))
10g/kg
Individually or in combination
E 621
Mono-sodium glutamate
E 622
Monopotassium glutamate
E 623
Calcium diglutamate
Condiments and seasonings
quantum satis
E 624
Mono-ammonium glutamate
E 625
Magnesium diglutamate
E 626
Guanylic acid
]
500 mg/kg
E 627
Disodium guanylate
]
individually or in combination expressed as guanylic acid
E 628
Dipotassium guanylate
]
]
foodstuffs in general (except those referred to in in Article 2(3))
E 629
Calcium guanylate
]
E 630
Inosinic acid
]
E 631
Disodium inosinate
]
(1) Asbestos free.
(2) E553b only.
E NO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 632
Dipotassium inosinate
]
E 633
Calcium inosinate
]
E 634
Calcium 5'-ribonucleotides
]
E 635
Disodium 5'-ribonucleotides
]
Seasonings and condiments
quantum satis
E 900
Dimethyl polysiloxane
Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products
10 mg/kg
Soups and broths
10 mg/kg
Oils and fats for frying
10 mg/kg
Confectionery (excluding chocolate)
10 mg/kg
Non-alcoholic flavoured drinks
10mg/l
Pineapple juice
10mg/l
Canned and bottled fruit and vegetables
10 mg/kg
Chewing gum
100 mg/kg
(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79
Sod..saft
10mg/1
Batters
10 mg/kg
E 901
Beeswax, white and yellow
]
As glazing agents only for:
quantum satis
E 902
Candelilla wax
]
]
- Confectionery (including chocolate)
]
]
- Small products of fine bakery wares coated with chocolate
E 903
Carnauba wax
]
- Snacks
]
- Nuts
]
- Coffee beans
]
E 904
Shellac
]
Dietary food supplements
quantum satis
Fresh citrus fruits, melons, apples and pears (surface treatment only)
quantum satis
E 912
Montan acid esters
Fresh citrus fruits (surface treatment only)
quantum satis
E 914
Oxidised polyethylene wax
E 927b
Carbamide
Chewing gum without added sugars
30g/kg
E 950
Acesulfame-K
Chewing gum with added sugars
800 mg/kg
E 951
Aspartame
2500 mg/kg
E 957
Thaumatin
10 mg/kg
(as flavour enhancer only(1)
(1) If E 950, E 951, E 957 and E 959 are used in combination in chewing gum. the maximum level for each is reduced proportionally.
ENO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 959
Neohesperidine DC
Chewing gum with added sugars
150 mg/kg(1)
Margarine
5 mg/kg
Minarine
(as flavour enhancer only)
Meat products
Fruit jellies
Vegetable proteins
E 999
Quillaia extract
Water-based flavoured non-alcoholic drinks
200 mg/l
calculated as anhydrous extract
E 1201
Polyvinylpyrrolidone
Dietary food supplements in tablet and coated
Quantum satis
E 1202
Polyvinylpolypyrrolidone
tablet form
E 1505
Triethyl citrate
Dried egg white
quantum satis
PART E
PERMITTED CARRIERS AND CARRIER SOLVENTS
Notes
Not included in this list are:
1. Substances generally considered as foodstuffs:
2. Substances referred to in Article 1 1 (4);
3. Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide.
E NO
NAME
RESTRICTED USE
Propan1.2—diol (propylene glycol)
Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff)
E 422
Glycerol
E 420
Sorbitol
E 421
Mannitol
E 953
Isomalt
E 965
Mannitol
E 966
Lactitol
E 967
Xylitol
E 400—404
Alginic acid and its sodium, potassium, calcium and ammonium salts
E 405
Propan-1.2—diol alginate
E 406
Agar
E 407
Carrageenan
E 410
Locust bean gum
E 412
Guar gum
E 413
Tragacanth
E 414
Acacia gum (gum arabic)
E 415
Xanthan gum
E 440
Pectins
E 432
Polyoxyethylene sorbitan monolaurate (polysorbate 20)]
]
]
E 433
Polyoxyethylene sorbitan monooleate (polysorbate 80)]
]
]
E 434
Polyoxyethylene sorbitan monopalmitate (polysorbate 40)]
]
]
Antifoaming agents
E 435
Polyoxyethylene sorbitan monostearate (polysorbate 60)]
]
]
E 436
Polyoxyethylene sorbitan tristearate (polysorbate 65)]
]
Antifoaming agents
E 442
Ammonium phosphatides
Antioxidants
E 460
Cellulose (microcrystalline or powdered)
E 461
Methyl cellulose
E 463
Hydroxypropyl cellulose
E 464
Hydroxypropyl methyl cellulose
E 465
Ethyl methyl cellulose
E 466
Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 322
Lecithins
]
E 432—436
Polysorbates 20, 40, 60, 65 and 80
]
E 470b
Magnesium salts of fatty acids
]
E 471
Mono- and di-glycendes of fatty acids
]
E 472a
Acetic acid esters of mono- and di-glycerides of fatty acids
]
]
E 472c
Citric acid esters of mono- and di-glycerides of fatty acids
]
]
Colours and fat-soluble antioxidants
E 472c
Mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids
]
]
E 473
Sucrose esters of fatty acids
]
E 475
Polyglycerol esters of fatty acids
]
E 491
Sorbitan monostearate
]
E 492
Sorbitan tristearate
]
E 493
Sorbitan monolaurate
]
Colours and anti-foaming agents
E 494
Sorbitan monooleate
]
E 495
Sorbitan monopalmitate
]
E 1404
Oxidised starch
E 1410
Monostarch phosphate
E 1412
Distarch phosphate
E 1413
Phosphated distarch phospate
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 170
Calcium carbonates
E 263
Calcium acetate
E 331
Sodium citrates
E 332
Potassium citrates
E 341
Calcium phosphates
E 501
Potassium carbonates
E 504
Magnesium carbonates
E 508
Potassium chloride
E 509
Calcium chloride
E 511
Magnesium chloride
E 514
Sodium sulphate
E 515
Potassium sulphate
E 516
Calcium sulphate
E 517
Ammonium sulphate
E 577
Potassium gluconate
E 640
Glycine and its sodium salt
E 1505
Triethyl citrate
E 1518
Glyceryl triacctate (triacctin)
E 551
Silicon dioxide
]
Emulsifiers and colours, max. 5%
E 552
Calcium silicate
]
E 553b
Talc
]
E 558
Bentonite
]
Colours, max. 5%
E 559
Aluminium silicate (Kaolin)
]
E 901
Beeswax
Colours
E 1200
Polydextrose
E 1201
Polyvinylpyrrolidone
]
E 1202
Polyvinylpolypyrrolidone
]
Sweeteners
PART F
FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN
Note
Formulae and weaning foods for infants and young children may contain E 414 acacia gum (gum arabic) and E 551 silicon dioxide resulting from the addition of nutrient preparations containing not more than 10 g/kg of each of these substances, as well as E 421 mannitol when used as a carrier for vitamin B 12 (not less than I part vitamin B 12 to 1000 parts mannitol).
The maximum levels of use indicated refer to foodstuffs ready for consumption pre-pared following manufacturers' instructions.
SECTION 1
FOOD ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTH
Notes
1. For the manufacture of acidified milks, non-pathogenic L(+)lactic acid producing cultures may be used.
2. If more than one of the substances E 322 and E 471 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 pre-sent of the other substance in that foodstuff.
E NO
NAME
MAXIMUM LEVEL
E 270
Lactic acid (L(+)—form only)
quantum satis
E 330
Citric acid
quantum satis
E 338
Phosphoric acid
In conformity with the limits set in Annex I to Directive 91/321/EEC
E 306
Tocopherol-rich extract
]
E 307
Alpha-tocopherol
]
10 mg/l individually or in combination
E 308
Gamma-tocopherol
]
E 309
Delta-tocopherol
]
E 322
Lecithins
1g/l
E 471
Mono and di-glycerides
4g/l
SECTION 2
FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH
Note
1. For the manufacture of acidified milks, non-pathogenic L(+)lactic acid producing cultures may be used.
2. If more than one of the substances E 322 and E 471 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 pre-sent of the other substance in that foodstuff.
3. 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 pre-sent of the other substances together in that foodstuff.
E NO
NAME
MAXIMUM LEVEL
E 270
Lactic acid (L(+)—form only)
quantum satis
E 330
Citric acid
quantum satis
E 306
Tocopherol-rich extract
]
E 307
Alpha-tocopherol
]
10 mg/l individually or in combination
E 308
Gamma-tocopherol
]
E 309
Delta-tocopherol
]
E 338
Phosphoric acid
In conformity with the limits set in Annex II to Directive 91/321/EEC
E 440
Pectins
5 g/l in acidified follow-on formulae only
E 322
Lecithins
1g/l
E 471
Mono-and di-glycerides
4g/l
E 407
Carrageenan
0.3 g/l
E 410
Locust bean gum
1g/l
E 412
Guar gum
1g/l
SECTION 3
FOOD ADDITIVES PERMITTED IN WEANING FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH
ENO
NAME
FOODSTUFF
MAXIMUM LEVEL
E 170
Calcium carbonates
]
E 260
Acetic acid
]
E 261
Potassium acetate
]
E 262
Sodium acetate
]
E 263
Calcium acetate
]
E 270
Lactic acid *
]
quantum satis
E 296
Malic acid *
]
Weaning foods
(only for pH adjustment)
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 507
Hydrochloric acid
]
E 524
Sodium hydroxide
]
E 525
Potassium hydroxide
]
E 526
Calcium hydroxide
]
* L(+)—form only
E 500
Sodium carbonates
]
quantum satis
E 501
Potassium carbonates
]
Weaning foods
(only as raising agents)
E 503
Ammonium carbonates
]
Individually or in combination expressed as ascorbic acid
E 300
L-ascorbic acid
]
Fruit- and vegetable -based drinks, juices and baby foods
0.3 g/kg
E 301
Sodium L-ascorbate
]
E 302
Calcium L-ascorbate
]
]
]
Fat-containing cereals, biscuits, rusks and baby foods
0.2 g/kg
E 304
L-ascorbyl palmitate
]
E 306
Tocopherol-rich extract
]
0 1 g/kg individually or in combination
E 307
Alpha-tocopherol
]
E 308
Gamma-tocopherol
]
E 309
Delta-tocopherol
]
E 338
Phosphoric acid
Weaning foods
1 g/kg as P2O5
(only for pH adjustment)
E 339
Sodium phosphates
]
1 g/kg
individually or in combination expressed as P2O5
E 340
Potassium phosphates
]
Cereals
E 341
Calcium phosphates
]
E 322
Lecithins
Biscuits and rusks
Cereal-based foods
Baby foods
]
]
]
10 g/kg
E 471
Mono and di-glycerides of fatty acids
]
]
E 472a
Acetic acid esters of mono and di-glycerides of fatty acids
]
]
]
Biscuits and rusks
Cereal-based foods
Baby foods
]
]
]
5 g/kg
individually or in combination
E 472b
Lactic acid esters of mono- and di-glycerides of fatty acids
]
]
]
E 472c
Citric acid esters of mono- and di-glycerides of fatty acids
]
]
]
E 400
Alginic acid
]
E 401
Sodium alginate
]
]
Desserts
Puddings
]
]
0.5 g/kg
individually or in combination
E 402
Potassium alginate
]
E 404
Calcium alginate
]
E 410
Locust bean gum
]
Weaning foods
10g/kg
individually or in combination
E 412
Guar gum
]
E 414
Acacia gum (gum arabic)
]
E 415
Xanthan gum
]
]
]
Gluten-free cereal-based foods
20 g/kg
individually or in combination
E 440
Pectins
]
E 551
Silicon dioxide
Dry cereals
2 g/kg
E 334
Tartaric acid *
]
E 335
Sodium tartrate *
]
E 336
Potassium tartrate *
]
Biscuits and rusks
5 g/kg
as a residue
E 354
Calcium tartrate *
]
E 450a
Disodium diphosphate
]
E 575
Glucono-delta-lactone
]
* L(+)—form only
E 1404
Oxidised starch
]
E 1410
Monostarch phosphate
]
E 1412
Distarch phosphate
]
E 1413
Phosphated distarch phosphate
]
]
E 1414
Acetylated distarch phosphate
]
]
Weaning foods
50g/kg
E 1420
Acetylated starch
]
E 1422
Acetylated distarch adipate
]
E 1450
Starch sodium octenyl succinate
]
]
SECTION 4
FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES
The tables in Sections 13 of Part F are applicable.
GIVEN under the official seal of the Minister for Health this 21st day of March, 1997.
MICHAEL NOONAN. T.D.
Minister for Health
EXPLANATORY NOTE
These Regulations are cited as the European Communities (Detailed Provisions on the Control of Additives, other than Colours and Sweeteners, for use in Foodstuffs) Regulations, 1997 and come into force on the 25th day of March, 1997.
These Regulations implement European Parliament and Council Directive 95/2/EC1 on food additives, other than colours and sweeteners, for use in foodstuffs, which is commonly known as the "Miscellaneous Additives Directive"
These Regulations set out the detailed provisions which apply to the use in food for human consumption of the categories of food additive specified in Article 4(2). The general provisions which apply to these, and to all other food additives, are set out in the European Communities (General Provisions on the Control of Additives and in Particular, Colours and Sweeteners, for use in Foodstuffs) Regulations, 1995 (S.I. 344 of 1995).
1O.J No. L 61. 18.3.1995. pp. 140