Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999

Link to law: http://www.legislation.gov.uk/nisr/1999/244/made/data.htm?wrap=true
Published: 1999-05-25

Statutory Rules of Northern Ireland
1999 No. 244

FOOD
Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999

Made
25th May 1999

Coming into operation
13th July 1999

The Department of Health and Social Services and the Department of Agriculture being the Departments concerned(1) in exercise of the powers conferred on them by Articles 15(1)(a), 16(1), 25(1) and (3), 26(3) and 47(2) of, and paragraph 1 of Schedule 1 to, the Food Safety (Northern Ireland) Order 1991(2) and of all other powers enabling them in that behalf, hereby make the following Regulations, after consultation in accordance with Article 47(3) of the said Order with such organisations as appear to them to be representative of interests likely to be substantially affected by the Regulations:

Citation, commencement and interpretation

1.—(1) These Regulations may be cited as the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 and shall come into operation on 13th July 1999.

(2) In these Regulations “the principal Regulations” means the Miscellaneous Food Additives Regulations (Northern Ireland) 1996(3).

Amendment of the principal Regulations

2.  The principal Regulations shall be amended in accordance with regulations 3 to 13.

3.  In regulation 2(1) (interpretation)—

(a)in the definition of “Directive 95/2/EC” there shall be inserted at the end “and European Parliament and Council Directive 98/72/EC(4)”;

(b)in the definition of “Directive 96/77/EC” there shall be inserted at the end “, as amended by Commission Directive 98/86/EC(5)”;

(c)after the definition of “flavour enhancer” there shall be inserted the following—

““flour treatment agent” means a substance added to flour or dough to improve its baking quality, but does not include any emulsifier;”;

(d)in the definition of “miscellaneous additive”—

(i)after “flavour enhancer”, there shall be inserted “flour treatment agent,”;

(ii)there shall be inserted at the end “or any enzyme except invertase or lysozyme”.

4.  In regulation 3(4) (use of miscellaneous additives) for “Notes 1 and 3” there shall be substituted “Notes 1, 3 and 4”.

5.  In regulation 11 (transitional provisions and exemptions) there shall be inserted after paragraph (1A) the following paragraph—

“(1B) In any proceedings for an offence against these Regulations in respect of any food additive or food, it shall be a defence to prove that—

(a)the food additive or food concerned was put on the market or labelled before 1st July 1999 and the matter constituting the offence would not have constituted an offence against these Regulations if the amendments made by regulations 3(b) and 10 of the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 had not been made when the food additive or, as the case may be, the food was put on the market or labelled, or

(b)the food additive or food concerned was put on the market or labelled before 4th November 2000 and the matter constituting the offence would not have constituted an offence against these Regulations or the Bread and Flour Regulations (Northern Ireland) 1998(6) if the amendments made by regulations 3(c) and (d)(i), 7(b)(iii), 12 and 14(4) of the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 had not been made when the food additive or, as the case may be, the food was put on the market or labelled.”.

6.  In Schedule 1 (miscellaneous additives generally permitted for use in foods not referred to in Schedule 6, 7 or 8)—

(a)after note (3) there shall be inserted—

“(4) The substance E 920 may be used only as a flour treatment agent.”;

(b)in the table there shall be inserted sequentially according to EC number the following entries—

“E 469
Enzymatically hydrolysed carboxy methyl cellulose”,

“E 920
L-Cysteine”,

“E 1103
Invertase”, and

“E 1451
Acetylated oxidised starch”.

7.  In Schedule 2 (conditionally permitted preservatives and antioxidants)—

(a)in Part A (sorbates, benzoates and p-hydroxybenzoates) in the second table—

(i)there shall be substituted for the entry relating to olives and olive-based preparations the following entry—

“Olives and olive-based preparations
1000
500

1000”

(ii)there shall be substituted for the entries relating to emulsified sauces with a fat content of 60% or more and emulsified sauces with a fat content less than 60% the following entries—

“Emulsified sauces with a fat content of 60% or more
1000
500

1000

Emulsified sauces with a fat content less than 60%
2000
1000

2000”

(iii)there shall be inserted at the end the following entries—

“. . . Mehu and Makeutettu . . . Mehu
500
200

Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein
2000

Dulce de membrillo

1000

Marmelada

1500

Ostkaka
2000

Pasha
1000

Semmelkn 154 delteig
2000

Cheese and cheese analogues (surface treatment only)
quantum satis

Cooked red beet

2000

Collagen-based casings with a water activity greater than 0.6
quantum satis”

(b)in Part B (suplhur dioxide and sulphites) in the second table—

(i)there shall be substituted for the entries relating to crustaceans and cephalopods the following entries—

(*)
In edible parts”

“Crustaceans and cephalopods:

— fresh, frozen and deep-frozen

150(*)

— crustaceans,panaeidae solenceridae, aristeidaefamily:

up to 80 units

150(*)

between 80 and 120 units

200(*)

over 120 units

300(*)

— cooked

50(*)

(ii)in column 1 there shall be substituted for “Dehydrated granulated potatoes” the words “Dehydrated potatoes”;

(iii)in the entry relating to sugars as defined in Directive 73/437/EEC(7) except glucose syrup, whether or not dehydrated, there shall be substituted in column 2 for the number “15” the number “10”;

(iv)there shall be substituted for the entry relating to vegetable — and cereal-protein-based meat, fish and crustacean analogues the following entry—

“Analogues of meat, fish and crustacean based on protein
200”;

(v)there shall be inserted at the end the following entries—

“Marinated nuts
50

Vacumn packed sweet corn
100

Distilled alcoholic beverages containing whole pears
50”,

(c)in Part C (other preservatives)—

(i)in the first table the entry relating to E 233 Thiabendazole shall be omitted;

(ii)in the first table in the entry relating to E 234 Nisin there shall be inserted at the end in column 3 the word “Mascarpone” and in column 4 opposite that word “10 mg/kg”;

(iii)in the second table there shall be substituted for the entries relating to E 251 Sodium nitrate and E 252 Potassium nitrate the following entries—

(*)
Expressed as NaNO3

(*X*)
Residual amounts nitrite formed from nitrate included, expressed as NaNO2”;

“E 251 Sodium nitrate

E 252 Potassium nitrate

Cured meat products

Canned meat products

300

250(*)

Hard, semi-hard and semi-soft cheese

Dairy-based cheese analogue

50(*)

Pickled herring and sprat

200(*X*)

Foie gras, foie gras entier, blocs de foie gras

50(*)

(iv)in the third table there shall be substituted for the entries relating to E 280 Propionic acid, E 281 Sodium propionate, E 282 Calcium propionate and E 283 Potassium propionate the following entries—

(*)
Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.”;

“E 280

E 281

E 282

Propionic acid(*)

Sodium propionate(*)

Calcium propionate(*)

Pre-packed sliced bread and rye bread
3000 mg/kg expressed as propionic acid

E 283

Potassium 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 andpitta

Prepackedpølsebrød bolleranddansk flutes

2000 mg/kg expressed as propionic acid

Christmas pudding

Pre-packed bread

1000 mg/kg expressed as propionic acid

Cheese and cheese analogues (surface treatment only)
Quantum satis

(d)in Part D (other antioxidants) in the table there shall be substituted in column 3 for “De-hydrated granulated potatoes” the words “Dehydrated potatoes”.

8.  There shall be substituted for Schedule 3 (other permitted miscellaneous additives) Schedule 1 to these Regulations.

9.  In Schedule 4 (permitted carriers and carrier solvents) in the table there shall be inserted at the end the following entries—

“E 322

E 432-E436

E 470a

E 471

E 491-E 495

E 570

E 900

Lecithins

Polysorbates

Sodium, potassium and calcium salts of fatty acids

Mono and diglycerides of fatty acids

Sorbitans

Fatty acids

Dimethylpolysiloxane

Glazing agents for fruit

Polyethyleneglycol 6000
Sweeteners

E 425

Konjac

(i)
Konjac gum

(ii)
Konjac glucomannane

E 459
Beta-cyclodextrine
Maximum 1 g/kg in or on the food

E 1451
Acetylated oxidised starch

E 468
Cross linked sodium carboxy methyl cellulose
Sweeteners

E 469
Enzymatically hydrolysed carboxy methyl cellulose”.

10.  In Schedule 5 (purity criteria)—

(a)the entries relating to the miscellaneous additives listed in Schedule 2 to these Regulations shall be omitted;

(b)in the entry relating to Propane-1,2-diol (propylene glycol) there shall be substituted for “Directive 78/663/EEC” the words “Directive 78/664/EEC(8)”.

11.  In Schedule 6 (foods in which miscellaneous additives listed in Schedule 1 are generally prohibited)—

(a)there shall be substituted for the words from “Pasteurised and sterilised” to the words “and semi-skimmed)” the words “Pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream”;

(b)after the words “Dry pasta” there shall be inserted the words, “, excluding gluten-free pasta or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC(9)”.

12.  There shall be substituted for Schedule 7 (foods in which a limited number of miscellaneous additives listed in Schedule 1 may be used) Schedule 3 to these Regulations.

13.  In Schedule 8 (miscellaneous additives permitted in foods for infants and young children)—

(a)there shall be substituted for the first introductory note the following introductory notes—

“1.  Formulae and weaning foods for infants and young children may contain E 414 (acacia gum, gum arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less than 1 part vitamin B12 to 1000 parts mannitol). The carry over of E 414 in the product ready for consumption shall not be more than 10 mg/kg.

1A.  Formulae and weaning foods for infants and young children may contain E 301 (sodium L-ascorbate), used at quantum satis level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption shall not be more than 75 mg/l.”;

(b)in Part I (miscellaneous additives permitted in infant formulae for infants in good health)—

(i)there shall be substituted for note (b) the following note—

“(b)if more than one of the substances E 322, E 471, E 472c and E 473 is added to a food, the maximum level established for that food for each of those substances is lowered by that relative part as is present of the other substances together in that food.”;

(ii)in the table where there shall be inserted at the end the following entries—

“E 304
L-ascorbyl palmitate
10 mg/1

E 331
Sodium citrates
2 g/1

E 332
Potassium citrates

Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/ EEC(10)

E 339
Sodium phosphates

1 g/1 expressed as P2O5

E 340
Potassium phosphates

Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC

E 412
Guar gum

1 g/1, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in Annex IV to Directive 91/321 EEC, as amended by Directive 96/4/EC(11)

E472c
Citric acid esters of mono-and diglycerides of fatty acids
7.5 g/1 sold as powder

g/1 sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC

E 473
Sucrose esters of fatty acids
120 mg/1 in products containing hydrolysed proteins, peptides or amino acids”;

(c)in Part II (miscellaneous additives permitted in follow-on formulae for infants in good health)—

(i)there shall be substituted for note (b) the following note—

“(b)if more than one of the substances E 322, E 471, E 472c and E 473 is added to a food, the maximum level established for that food for each of those substances is lowered by that relative part as is present of the other substances together in that food.”;

(ii)in note (c) there shall be substituted for the words “lowered with” the words “lowered by”;

(iii)in the table there shall be inserted at the end the following entries—

“E 304
L-ascorbyl palmitate
10 mg/1

E 331
Sodium citrates
2 g/1

E 332
Potassium citrates

Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC

E 339
Sodium phosphates

1 g/1 expressed as P2O5

E 340
Potassium phosphates

Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC

E 472c
Citric acid testers of mono-and diglycerides of fatty acids

7.5 g/1 sold as powder.

9 g/1 sold as liquid where the products contain partially hydrolised proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC

E 473
Sucrose esters of fatty acids
120 mg/1 in products containing hydrolysed proteins, peptides or amino acids”;

(d)in Part III (miscellaneous additives permitted in weaning foods for infants and young children in good health) in the table there shall be inserted at the end the following entries—

(*)
The note in Part IV does not apply.”;

“E 333

Calcium citrates(*)

Low-sugar fruit based products
quantum satis

E 341

Tricalcium phosphate(*)

Fruit based desserts

1 g/kg as P2O5

E 1451
Acetylated oxidised starch
Weaning foods
50 g/kg

(e)in Part IV (miscellaneous additives permitted in foods for infants and young children for special medical purposes) there shall be inserted at the end the following table—

“EC No.

Name
Max. level
Special Conditions

E 401
Sodium alginate
1 g/1
From 4 months onwards in special food products with adapted composition, required for metabolic disorders and for general tube feeding

E 405
Propane 1, 2-diolalginate
200 mg/1
From 12 months onwards in specialised diets intended for young children who have cows' milk intolerance or inborn errors of metabolism

E 410
Locust bean gum
10 g/1
From birth onwards in products for reduction of gastro-oesophageal reflux

E 412
Guar gum
10 g/1

From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC

E 415
Xanthan gum
1.2 g/1
From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastro-intestinal tract, protein mal-absorption or inborn errors of metabolism

E 440
Pectins
10 g/1
From birth onwards in products used in case of gastro-intestinal disorders

E 466
Sodium carboxy methyl cellulose
10g/1 or kg
From birth onwards in products for the dietary management of metabolic disorders

E 471
Mono-and diglycerides of fatty acids
5 g/1
From birth onwards in specialised diets, particularly those devoid of proteins

E 1450
Starch sodium octenyl succinate
20 g/1
In infant formulae and follow-on formulae”.

Consequential amendments

14.—(1) In the following Regulations references to the Miscellaneous Food Additives Regulations (Northern Ireland) 1996 shall be construed as references to those Regulations as amended by the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1997(12) and these Regulations:

the Mineral Hydrocarbons in Food Regulations (Northern Ireland) 1966(13);

the Specified Sugar Products Regulations (Northern Ireland) 1976(14);

the Cocoa and Chocolate Products Regulations (Northern Ireland) 1976(15);

the Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 1977(16);

the Condensed Milk and Dried Milk Regulations (Northern Ireland) 1977(17);

the Coffee and Coffee Products Regulations (Northern Ireland) 1979(18);

the Jam and Similar Products Regulations (Northern Ireland) 1982(19);

the Meat Products and Spreadable Fish Products Regulations (Northern Ireland) 1984(20);

the Food Additives Labelling Regulations (Northern Ireland) 1992(21);

the Food Labelling Regulations (Northern Ireland) 1996(22);

(2) In the Food Additives Labelling Regulations (Northern Ireland) 1992—

(a)there shall be inserted after regulation 6 the following—

“Transitional provision

6A.  In any proceedings for an offence under these Regulations in respect of any food additive, it shall be a defence to prove that the food additive concerned was put on the market or labelled before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulation 14(1) and (2)(b) of the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 had not been made when the food additive was put on the market or labelled.”;

(b)in Schedule 1 (categories of food additives) in Part II (supplementary)—

(i)paragraph (s) shall be omitted; and

(ii)in paragraph (t) there shall be inserted at the beginning the words ““flour treatment agent”,” and there shall be inserted after the words “used as a” the words “flour treatment agent,”.

(3) In the Food Labelling Regulations (Northern Ireland) 1996—

(a)in regulation 14(11) (names of ingredients) the words “or in Schedule 3 to the Bread and Flour Regulations” shall be omitted;

(b)in regulation 50 (transitional provision) there shall be inserted at the end the following paragraph—

“(8) In any proceedings for an offence under regulation 44(a) as read with regulation 14(9) and (11), it shall be a defence to prove that the food concerned was prepacked before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendment made by regulation 14(3)(a) of the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 had not been made when the food was prepacked.”.

(4) In the Bread and Flour Regulations (Northern Ireland) 1998(23)—

(a)in regulation 5 (additional ingredients) there shall be substituted for paragraphs (1) and (2) the following paragraph—

“(1) No person shall use as an ingredient in the preparation of flour or bread any flour bleaching agent.”;

(b)Schedule 3 (ingredients permitted in flour and bread) shall be omitted.

Sealed with the Official Seal of the Department of Health and Social Services on

L.S.
J. O'Neill
Assistant Secretary
25th May 1999.

Sealed with the Official Seal of the Department of Agriculture on

L.S.
L. McKibben
Assistant Secretary
25th May 1999.

Regulation 8

SCHEDULE 1Containing new Schedule 3 to the principal Regulations

Regulations 2(1) and 3(5)

“Schedule 3Other Permitted Miscellaneous Additives

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

EC No.
Name
Food
Maximum level

(*)
These substances may not be used to produce dehydrated foods intended to rehydrate on ingestion.

(*)
E 493 only

(**)
E 492 only

(*)
Asbestos free

(**)
E553b only

(*)
If E 950, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally

(*)
If E 950, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally”

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/1

Instant products for preparation of flavoured tea and herbal infusions
1 g/kg

Chewing gum
2 g/kg

In the following applications, the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, 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
700 mg/1

E 339
Sodium phosphates
Sterilised and UHT milk
1 g/1

(i)Monosodium phosphate

Candied fruits
800 mg/kg

(ii)Disodium phosphate

Fruit preparations
800 mg/kg

(iii)Trisodium phosphate

Partly dehydrated milk with less than 28% solids
1 g/kg

E 340
Potassium phosphate
Partly dehydrated milk with more than 28% solids
1.5 g/kg

(i)Monopotassium phosphate

(ii)Dipotassium phosphate Dried milk and dried skimmed milk

2.5 g/kg

(iii)Tripotassium phosphate Pasteurised, sterilised and UHT creams

5 g/kg

E 341
Calcium phosphates
Whipped cream and vegetable fat analogues
5 g/kg

(i)Monocalcium phosphate

Unripened cheese (exceptMozzarella)

2 g/kg

(ii)Dicalcium phosphate

Processed cheese and processed cheese
20 g/kg

(iii)Tricalcium phosphate analogues

E 343
Magnesium phosphates
Meat products
5 g/kg

(i)Monomagnesium phosphate

Sport drinks and prepared table waters
0.5 g/l

(ii)Dimagnesium phosphate

Dietary supplements quantum satis

E 450
Diphosphates
Salt and its substitutes
10 g/kg

(i)Disodium diphosphate

Vegetable protein drinks
20 g/l

(ii)Trisodium diphosphate

Beverage whiteners
30 g/kg

(iii)Tetrasodium diphosphate

Beverage whiteners for vending machines
50 g/kg

(v)Tetrapotassium diphosphate

Edible ices
1 g/kg

(vi)Dicalcium diphosphate

Desserts
3 g/kg

(vii)Calcium dihydrogen diphosphate

Dry powdered dessert mixes

Fine bakery wares

7 g/kg

20 g/kg

E 451
Triphosphates
Flour
2.5 g/kg

(i)Pentasodium triphosphate

Flour, self raising
20 g/kg

(ii)Pentapotassium triphosphate

Soda bread
20 g/kg

E 452
Polyphosphates
Liquid egg (white, yolk or whole egg)
10 g/kg

(i)Sodium polyphosphate

Sauces
5 g/kg

(ii)Potassium polyphosphate

Soups and broths
3 g/kg

(iii)Sodium calcium polyphosphate

Instant tea and instant herbal infusions
2 g/kg

Cider and perry
2 g/l

(iv)Calcium polyphosphates

Chewing gum
quantum satis

Dried powdered foods
10 g/kg

Chocolate and malt dairy-based drinks
2 g/l

Alcoholic drinks (excluding wine and beer)
1 g/l

Breakfast cereals
5 g/kg

Snacks
5 g/kg

Surimi
1 g/kg

Fish and crustacean paste
5 g/kg

Toppings (syrups for pancakes, flavoured syrups
3 g/kg

for milkshakes and ice cream; similar products)

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
12 g/kg

Fillets of unprocessed fish, frozen and deep-frozen
5 g/kg

Unprocessed and processed molluscs and crustaceans
5 g/kg

frozen and deep-frozen

Fillets of unprocessed fish, frozen and deep-frozen
5 g/kg

Unprocessed and processed molluscs and crustaceans
5 g/kg

frozen and deep-frozen

Processed potato products (including frozen, deep-
5 g/kg

frozen, chilled and dried processed products) and

pre-fried frozen and deep-frozen potatoes

Spreadable fats excluding butter
5 g/kg

Soured-cream butter
2 g/kg

Canned crustacean products
1 g/kg

Waterbased emulsion sprays for coating baking tins
30 g/kg

Coffee based drinks for vending machines
2 g/l

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

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
6 g/kg

Fruit-flavoured desserts
1 g/kg

Powders for home preparation of drinks
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 tetra-acetate (Calcium disodium EDTA)
Emulsified sauces
75 mg/kg

Canned and bottled pulses, legumes, mushrooms and artichokes
250 mg/kg

Canned and bottled crustaceans and molluscs
75 mg/kg

Canned and bottled fish
75 mg/kg

Spreadable fats as defined in Annexes B and C to
100 mg/kg

Regulation (EC) No. 2991/94(24) having a fat

content of 41% or less

Frozen and deep-frozen crustaceans
75 mg/kg

E 405
Propane-1,2-diol alginate
Fat emulsions
3 g/kg

Fine bakery wares
2 g/kg

Fillings, toppings and coatings for fine bakery
5 g/kg

wares and desserts

Sugar confectionery
1.5 g/kg

Water-based edible ices
3 g/kg

Cereal-and potato-based snacks
3 g/kg

Sauces
8 g/kg

Beer
100 mg/l

Chewing gum
5 g/kg

Fruit and vegetable preparations
5 g/kg

Non-alcoholic flavoured drinks
300 mg/l

Emuslified liqueur
10 g/l

Dietetic foods intended for special medical
1.2 g/kg

purposes — Dietetic formulae for weight control

intended to replace total daily food intake or an

individual meal

Dietary food supplements
1 g/kg

Cider excludingcidre bouché

100 mg/l

E 416
Karaya gum
Cereal-and potato-based snacks
5 g/kg

Nut coatings
10 g/kg

Fillings, toppings and coatings for fine bakery
5 g/kg

wares

Desserts
6 g/kg

Emulsified sauces
10 g/kg

Egg-based liqueurs
10 g/l

Dietary food supplements
quantum satis

Chewing gum
5 g/kg

E 420
Sorbitol

Foods in general (except drinks and those foods referred to in Schedules 6, 7 and 8)

Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods

Liqueurs

quantum satis(for purposes other than sweetening)

(i)Sorbitol

(ii)Sorbitol syrup

E 421
Mannitol

E 953
Isomalt

E 965
Maltitol

(i)Maltitol

(ii)Maltitol syrup

E 966
Lactitol

E 967
Xylitol

E 425

Konjac(*)

Foods in general (except those referred to in Schedules 6, 7 and 8)
10 g/kg Individually or in combinations

(i)Konjac gum

(ii)Konjac glucomannane

E 432
Polyoxyethylene sorbitan monolaurate (polysorbate 20)
Fine bakery wares
3 g/kg

Fat emulsions for baking purposes
10 g/kg

E 433
Polyoxyethylene sorbitan monoleate (polysorbate 80)
Milk and cream analogues
5 g/kg

Edible ices
1 g/kg

E 434
Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
Desserts
3 g/kg

Sugar confectionery
1 g/kg

E 435
Polyoxyethylene sorbitan monostearate (polysorbate 60)
Emulsified sauces
5 g/kg

Soups
1 g/kg

E 436
Polyoxyethylene sorbitan tristearate (polysorbate 65)
Chewing gum
5 g/kg

Dietary food supplements
quantum satis

Dietetic foods for special medical purposes
1 g/kg

— Dietetic formulae for weight control intended Individually or in

to replace total daily food intake or an individual meal combination

E 442
Ammonium phosphatides
Cocoa and chocolate products as defined in Directive
10 g/kg

73/241/EEC(25) including fillings

Confectionery based on these products 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

Surface treatment of citrus fruit
50 mg/kg

E 459
Beta-cyclodextrine
Foods in tablet and coated tablet form
quantum satis

E 468
Crosslinked sodium carboxy methyl cellulose
Solid dietary supplements
30 g/kg

E 473
Sucrose esters of fatty acids
Canned liquid coffee
1 g/l

E 474
Sucroglycerides
Heat-treated meat products
5 g/kg (on fat)

Fat emulsions for baking purposes
10 g/kg

Fine bakery wares
10 g/kg

Beverage whiteners
20 g/kg

Edible ices
5 g/kg

Sugar confectionery
5 g/kg

Desserts
5 g/kg

Sauces
10 g/kg

Soups and broths
2 g/kg

Fresh fruits, surface treatment
quantum satis

Non-alcoholic aniseed-based drinks
5 g/l

Non-alcoholic coconut and almond drinks
5 g/l

Spirituous beverages (excluding wine and beer)
5 g/l

Powders for the preparation of hot beverages
10 g/l

Dairy-based drinks
5 g/l

Dietary food supplements
quantum satis

Dietetic foods intended for special medical
5 g/kg

purposes — Dietetic formulae for weight control

intended to replace total daily food intake or an

individual meal

Chewing gum
10 g/kg

Cream analogues
5 g/kg

Sterilised cream and sterilised cream with reduced
5 g/kg

fat content
Individually or in combination

E 475
Polyglycerol esters of fatty acids
Fine bakery wares
10 g/kg

Emulsified liqueurs
5 g/l

Egg products
1 g/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 supplements
quantum satis

Dietetic foods intended for special medical
5 g/kg

purposes — Dietic 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

Spreadable fats as defined in Annexes A, B and C to Regulation (EC) No. 2991/94 having a fat content of 41% or less

4 g/kg

Similar spreadable products with a fat content of
4 g/kg

less than 10%

Dressings
4 g/kg

Cocoa-based confectionery, including chocolate
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
1 g/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 — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal
1 g/kg

E 479b
Thermally oxidised soya bean oil interacted with mono-and diglycerides of fatty acids
Fat emulsions for frying purposes
5 g/kg

E 481
Sodium stearoyl-2-lactylate
Fine bakery wares
5 g/kg

E 482
Calcium stearoyl-2-lactylate
Quick-cook rice
4 g/kg

Breakfast cereals
5 g/kg

Emulsified liqueur
8 g/l

Spirits with less than 15% alcohol by volume
8 g/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
2 g/l

Dietetic foods intended for special medical
2 g/kg

purposes — Dietetic formulae for weight control

intended to replace total daily food intake or an

individual meal

Bread (except that referred to in Schedule 7)
3 g/kg

Mostarda di frutta
2
g/kg

Individually or in combination

E 483
Stearyl tartrate
Bakery wares (except breads referred to in Schedule 7)
4 g/kg

Desserts
5 g/kg

E 491
Sorbitan monostearate
Fine bakery wares
10 g/kg

E 492
Sorbitan tristearate
Toppings and coatings for fine bakery wares
5 g/kg

E 493
Sorbitan monolaurate
Jelly marmalade

25 mg/kg(*)

E 494
Sorbitan monooleate
Fat emulsions
10 g/kg

E 495
Sorbitan monopalmitate
Milk and cream analogues
5 g/kg

Beverage whiteners
5 g/kg

Liquid tea concentrates and liquid fruit and herbal
0.5 g/l

infusions concentrates

Edible ices
0.5 g/kg

Desserts
5 g/kg

Sugar confectionery
5 g/kg

Cocoa-based confectionery, including chocolate

10 g/kg(**)

Emulsified sauces
5 g/kg

Dietary food supplements
quantum satis

Yeast for baking
quantum satis

Chewing gum
5 g/kg

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

(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 tin

E 520
Aluminium sulphate
Egg white
30 mg/kg

E 521
Aluminium sodium sulphate
Candied, crystallised and glacé fruit and vegetables
200 mg/kg

E 522
Aluminium potassium sulphate
Individually or in combination, expressed as aluminium

E 523
Aluminium ammonium sulphate

E 541
Sodium aluminium phosphate, acidic

Fine bakery wares (sconesand sponge wares only)

1 g/kg expressed as aluminium

E 535
Sodium ferrocyanide
Salt and its substitutes
20 mg/kg

E 536
Potassium ferrocyanide

Individually or in combination, expressed as anhydrous potassium ferrocyanide

E 538
Calcium ferrocyanide

E 551
Silicon dioxide
Dried powdered foods (including sugars)
10 g/kg

E 552
Calcium silicate
Salt and its substitutes
10 g/kg

E 553a

(i)Magnesium silicate

Dietary food supplements
quantum satis

(ii)Magnesium trisilicate(*)

Foods in tablet and coated tablet form
quantum satis

E 553b

Talc(*)

Sliced or grated hard, semi-hard and processed
10 g/kg

E 554
Sodium aluminium silicate
cheese

E 555
Potassium aluminium silicate
Sliced or grated cheese analogues and processed
10 g/kg

E 556
Calcium aluminium silicate
cheese analogues

E 559
Aluminium silicate (Kaolin)
Seasonings
30 g/kg

Confectionery excluding chocolate
quantum satis

(surface treatment only)

Tin-greasing products
30 g/kg

Individually or in combination

Chewing gum

quantum satis(**)

Rice

Sausages (surface treatment only)

E 579
Ferrous gluconate
Olives darkened by oxidation
150 mg/kg as iron

E 585
Ferrous lactate

E 620
Glutamic acid
Foods in general (except those referred to in
10 g/kg

E 621
Monosodium glutamate
Schedules 6, 7 and 8)
Individually or in combination

E 622
Monopotassium glutamate

E 623
Calcium diglutamate

E 624
Monoammonium glutamate
Condiments and seasonings
quantum satis

E 625
Magnesium diglutamate

E 626
Guanylic acid
Foods in general (except those referred to in Schedules 6, 7 and 8)
500 mg/kg

E 627
Disodium guanylate

Individually or in combination, expressed as guanylic 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
Seasonings and condiments
quantum satis

E 634
Calcium 59-ribonucleotides

E 635
Disodium 59-ribonucleotides

E 900
Dimethyl polysiloxane

Jam, jellies and marmalade 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
10 mg/l

Pineapple juice
10 mg/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

Sød . . . saft
10 mg/l

Batters
10 mg/kg

Cider excludingcidre bouché

10 mg/l

E 901
Beeswax, white and yellow
As glazing agents only for:
quantum satis

E 902
Candelilla wax —
Confectionery (including chocolate)

E 903
Carnauba wax —
Small products of fine bakery wares coated with chocolate

E 904 Shellac

— Snacks

— Nuts

— Coffee beans

Dietary food supplements
quantum satis

Fresh citrus fruits, melons, apples, pears, peaches and pineapples
quantum satis

(surface treatment only)

E 905
Microcrystalline wax Surface treatment of
quantum satis

— Confectionery excluding chocolate

— Chewing gum

— Melons, papaya, mango and avocado

E 912
Montan acid esters
Fresh citrus fruits (surface treatment only)
quantum satis

E 914
Oxidised polyethylene wax
Fresh melon, mango, avocado and pineapple (surface treatment only)

E 927b
Carbamide
Chewing gum without added sugars
30 g/kg

E 950
Acesulfame-K
Chewing gum with added sugars

800 mg/kg(*)

E 951
Aspartame

2500 mg/kg(*) (as flavour enhancer only)

E 957
Thaumatin
Chewing gum with added sugars

10 mg/kg(*)

Water-based flavoured non-alcoholic drinks
0.5 mg/l

Desserts — dairy and non-dairy
5 mg/kg (as flavour enhancer only)

E 959
Neohesperidine DC
Chewing gum with added sugars

150 mg/kg(*)

Spreadable fats as defined in Annexes B and C to Regulation (EC) No. 2991/94

5 mg/kg (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

Cider excluding cidrebouché

E 1201
Polyvinylpyrrolidone
Dietary food supplements in tablet and coated tablet form
quantum satis

E 1202
Polyvinylpolypyrrolidone

E 1505
Triethyl citrate
Dried egg white
quantum satis

E 1518
Glyceryl triacetate (triacetin)
Chewing gum
quantum satis

Regulation 10(a)

SCHEDULE 2Miscellaneous Additives for which specific purity criteria specified or referred to in Schedule 5 to the Principal Regulations are omitted

E 400
Alginic acid

E 401
Sodium alginate

E 402
Potassium alginate

E 403
Ammonium alginate

E 404
Calcium alginate

E 405
Propane-1,2-diol alginate

E 406
Agar

E 407
Carrageenan

E 410
Locust bean gum

E 412
Guar gum

E 413
Tragacanth

E 414
Acacia

E 415
Xanthan gum

E 416
Karaya gum

E 422
Glycerol

E 432
Polyoxyethylene (20) sorbitan monolaurate

E 433
Polyoxyethylene (20) sorbitan monooleate

E 434
Polyoxyethylene (20) sorbitan monopalmitate

E 435
Polyoxyethylene (20) sorbitan monostearate

E 436
Polyoxyethylene (20) sorbitan tristearate

E 440(i)
Pectin

E 440(ii)
Amidated pectin

E 442
Ammonium phosphatides

E 450(i)
Disodium diphosphate

E 450(ii)
Trisodium diphosphate

E 450(iii)
Tetrasodium diphosphate

E 450(v)
Tetrapotassium diphosphate

E 450(vi)
Dicalcium diphosphate

E 451(i)
Pentasodium triphosphate

E 451(ii)
Pentapotassium triphosphate

E 452(i)
Sodim polyphosphate

E 452(ii)
Potassium polyphosphate

E 452(iv)
Calcium polyphosphates

E 460(i)
Microcrystalline cellulose

E 460(ii)
Powdered cellulose

E 461
Methylcellulose

E 463
Hydroxypropylcellulose

E 464
Hydroxypropylmethylcellulose

E 465
Ethylmethylcellulose

E 466
Carboxymethylcellulose

E 470(a)
Sodium, potassium and calcium salts of fatty acids

E 471
Mono-and diglycerides of fatty acids

E 472(a)
Acetic acid esters of mono-and diglycerides of fatty acids

E 472(b)
Lactic acid esters of mono-and diglycerides of fatty acids

E 472(c)
Citric acid esters of mono-and diglycerides of fatty acids

E 472(d)
Tartaric acids esters of mono-and diglycerides of fatty acids

E 472(e)
Mono-and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids

E 472(f)
Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids

E 473 Sucrose esters of fatty acids

E 474
Sucroglycerides

E 475
Polyglycerol esters of fatty acids

E 476
Polyglycerol polyricinoleate

E 477
Propane-1,2-diol esters of fatty acids

E 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 508
Potassium chloride

Regulation 12

SCHEDULE 3Containing new Schedule 7 to the Principal Regulations

Regulations 3(2) to (4) and 4(3)

“Schedule 7Foods in which a limited number of miscellaneous additives listed in Schedule 1 may be used

Column 1
Column 2
Column 3

Food
Additive
Maximum level

Cocoa and chocolate products as defined in Directive 73/241/EEC (not including cocoa and chocolate products energy reduced or with no added sugars)

E 330 Citric acid
0.5%

E 322 Lecithins
quantum satis

E 334 Tartaric acid
0.5%

E 422 Glycerol
quantum satis

E 471 Mono-and diglycerides of fatty acids

E 170 Calcium carbonates
7% on dry matter without fat expressed as potassium carbonates

E 500 Sodium carbonates

E 501 Potassium carbonates

E 503 Ammonium carbonates

E 504 Magnesium carbonates

E 524 Sodium hydroxide

E 525 Potassium hydroxide

E 526 Calcium hydroxide

E 527 Ammonium hydroxide

E 528 Magnesium hydroxyide

E 530 Magnesium oxide

E 414 Acacia gum
as glazing agents only

E 440 Pectins
quantum satis

Fruit juices and nectars as defined in Directive 93/77/EEC(26)
E 300 Ascorbic acid
quantum satis

Pineapple and passion fruit juices and nectars
E 440 Pectins
3 g/l

Pineapple juice as defined in Directive 93/77/EEC

E 296 Malic acid
3 g/l

Nectars as defined in Directive 93/77/EEC

E 330 Citric acid
5 g/l

E 270 Lactic acid
5 g/l

Grape juice as defined in Directive 93/77/EEC

E 170 Calcium carbonates
quantum satis

E 336 Potassium tartrates

Fruit juices as defined in Directive 93/77/EEC

E 330 Citric acid
3 g/l

Extra jam and extra jelly, as defined in Directive 79/693/EEC

E 270 Lactic acid
quantum satis

E 296 Malic acid

E 300 Asorbic acid

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 350 Sodium malates

E 440 Pectins

E 471 Mono-and diglycerides of fatty acids

Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products

E 270 Lactic acid
quantum satis

E 296 Malic acid

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
10 g/kg (individually or in combination)

E 401 Sodium alginate

E 402 Potassium alginate

E 403 Ammomium alginate

E 404 Calcium alginate

E 406 Agar

E 407 Carrageenan

E 410 Locust bean gum

E 412 Guar gum

E 415 Xanthan gum

E 418 Gellan gum

E 440 Pectins
quantum satis

E 471 Mono-and diglycerides of fatty acids

E 509 Calcium chloride

E 524 Sodium hydroxide

Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC(27)
E 300 Ascorbic acid
quantum satis

E 301 Sodium ascorbate

E 304 Fatty acid esters of ascorbic acid

E 322 Lecithins

E 331 Sodium citrates

E 332 Potassium citrates

E 407 Carrageenan

E 500 (ii) Sodium bicarbonate

E 501 (ii) Potassium bicarbonate

E 509 Calcium chloride

Plain pasteurised cream
E 401 Sodium alginate
quantum satis

E 402 Potassium alginate

E 407 Carageenan

E 466 Sodium carboxy methyl cellulose

E 471 Mono-and diglycerides of fatty acids

Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

Fruit compote

Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen

E 300 Ascorbic acid
quantum satis

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

Quick-cook rice
E 471 Mono-and diglycerides of fatty acids
quantum satis

E 472a Acetic acid esters of mono-and diglycerides of fatty acids

Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)
E 304 Fatty acid esters of ascorbic acid
quantum satis

E 306 Tocopherol-rich extract

E 307 Alpha-tocopherol

E 308 Gamma-tocopherol

E 309 Delta-tocopherol

E 322 Lecithins
30 g/l

E 471 Mono-and diglycerides of fatty acids
10 g/l

E 330 Citric acid
quantum satis

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking or frying purposes or for the preparation of gravy
E 270 Lactic acid
quannum satis

E 300 Ascorbic acid

E 304 Fatty acid esters of ascorbic acid

E 306 Tocopherol-rich extract

E 307 Alpha-tocopherol

E 308 Gamma-tocopherol

E 309 Delta-tocopherol

E 322 Lecithins
30 g/l

E 471 Mono-and diglycerides of fatty acids
10 g/l

E 472c Citric acid esters of mono-and diglycerides of fatty acids
quantum satis

E 330 Citric acid

E 331 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

Sliced and grated ripened cheese
E 170 Calcium carbonates
quantum satis

E 504 Magnesium carbonates

E 509 Calcium chloride

E 575 Glucono-delta-lactone

E 460 Celluloses

Mozzarella and whey cheese

E 270 Lactic acid
quantum satis

E 330 Citric acid

E 575 Glucono-delta-lactone

E 260 Acetic acid

Soured-cream butter
E 500 Sodium carbonates
quantum satis

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 296 Malic acid

E 300 Asorbic 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 300 Ascorbic acid
quantum satis

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

Pre-packed preparations of fresh minced meat
E 300 Ascorbic acid
quantum satis

E 301 Sodium ascorbate

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: wheat-flour, water, yeast or leaven, salt
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 diglycerides of fatty acids

E 472a Acetic 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

472f Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids

Pain courant français
E 260 Acetic acid
quantum satis

E261 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 diglycerides 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 digylcerides 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. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations; in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79

pro memoria

Beer
E 270 Lactic acid
quantum satis

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 330 Citric acid

E 414 Acacia acid

Foie gras, foie gras entler, blocs de foie gras
E 300 Ascorbic acid
quantum satis

E 301 Sodium ascorbate”

Explanatory Note

(This note is not part of the Regulations.)
These regulations amend the Miscellaneous Food Additives Regulations (Northern Ireland) 1996, as amended (“the principal Regulations”).
These Regulations implement—
(a)European Parliament and Council Directive 98/72/EC amending Directive 95/2/EC on food additives other than colours and sweeteners (regulations 3(a), (c) and (d), 4 to 9 and 11 to 13); and
(b)Commission Directive 98/86/EC amending Commission Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners (regulations 3(b), 5 and 10(a)).
The principal provisions of the Regulations—
(1) add flour treatment agents to the list of additive categories controlled as miscellaneous additives (regulation 3(c) and (d));
(2) add four new additives to the list of miscellaneous additives generally permitted for use in foods not referred to in Schedule 6, 7 or 8 to the principal Regulations (regulation 6);
(3) provide for additional uses of certain conditionally permitted additives in various foods (regulations 7 and 8), remove E 233 Thiabendazole from the list of permitted miscellaneous additives (regulation 7(c) (i)), permit the use of one new group of additives, E 343 Magnesium phosphates, in certain foods (regulation 8), and reduce the level of sulphur dioxide permitted in certain sugars (regulation 7(b)(iii));
(4) add a number of new substances to the list of permitted carriers and carrier solvents (regulation 9);
(5) remove the restrictions on the use of generally permitted additives in certain types of cream (regulation 11 and 12) and dry pasta (regulation 11), and increase the restrictions on the use of such additives in plain pasteurised cream (regulation 12); and
(6) provide for additional uses of certain permitted additives and for use of one new additive, E 1451 Acetylated oxidised starch, in specified foods for infants and young children including such foods for special medical purposes (regulation 13).
The Regulations also make consequential amendments to other legislation (regulation 14) and a minor drafting amendment (regulation 13(c)(ii)) and a correction (regulation 10(b)).


(1)
SeeArticle 2(2) of S.I. 1991/762 (N.I. 7) as amended by S.I. 1996/1633 (N.I. 12) for the definitions of “the Department concerned” and “regulations” and with respect to the powers conferred on each Department jointly and severally by virtue of those definitions

(2)
S.I. 1991/762 (N.I. 7) as amended by S.I. 1996/1633 (N.I. 12)

(3)
S.R. 1996 No. 50 as amended by S.R. 1997 No. 340

(4)
O.J. No. L295, 4.11.98, p. 18

(5)
O.J. No. L334, 9.12.98, p. 1

(6)
S.R. 1998 No. 24

(7)
O.J. No. L356, 27.12.73, p. 71

(8)
O.J. No. L223, 14.8.78, p. 30

(9)
O.J. No. L186, 30.6.89, p. 27

(10)
O.J. No. L175, 4.7.91, p. 35

(11)
O.J. No. L49, 28.2.96, p. 12

(12)
S.R. 1997 No. 340

(13)
S.R. & O. (N.I.) 1966 No. 200; the relevant amending regulations are S.R. 1996 No. 50

(14)
S.R. 1976 No. 165; the relevant amending regulations are S.R. 1996 No. 50

(15)
S.R. 1976 No. 183; the relevant amending regulations are S.R. 1996 No. 50

(16)
S.R. 1977 No. 182; the relevant amending regulations are S.R. 1996 No. 50

(17)
S.R. 1977 No. 196; the relevant amending regulations are S.R. 1996 No. 50

(18)
S.R. 1979 No. 51; the relevant amending regulations are S.R. 1996 No. 50

(19)
S.R. 1982 No. 105; the relevant amending regulations are S.R. 1996 No. 50

(20)
S.R. 1984 No. 408; the relevant amending regulations are S.R. 1996 No. 50

(21)
S.R. 1992 No. 417; the relevant amending regulations are S.R. 1996 No. 50

(22)
S.R. 1996 No. 383; the relevant amending regulations are S.R. 1998 No. 253 and S.R. 1999 No. 143

(23)
S.R. 1998 No. 24

(24)
O.J. No. L316, 9.12.94, p. 2

(25)
O.J. No. L228, 16.8.73, p. 23

(26)
O.J. No. L244, 30.9.93, p. 23

(27)
O.J. No. L24, 30.1.76, p. 49
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