Statutory Instruments
1999 No. 1136
FOOD
The Miscellaneous Food Additives (Amendment) Regulations 1999
Made
8th April 1999
Laid before Parliament
30th April 1999
Coming into force
28th May 1999
The Minister of Agriculture, Fisheries and Food, the Secretary of State for Health and the Secretary of State for Wales, acting jointly, in relation to England and Wales, and the Secretary of State for Scotland in relation to Scotland, in exercise of the powers conferred on them by sections 6(4), 16(1)(a), 17(1), 26(1) and (3) and 48(1) of, and paragraph 1 of Schedule 1 to, the Food Safety Act 1990(1) and of all other powers enabling them in that behalf, hereby make the following Regulations, after consultation in accordance with section 48(4) of the said Act with such organisations as appear to them to be representative of interests likely to be substantially affected by the Regulations:
Title, commencement and interpretation
1.—(1) These Regulations may be cited as the Miscellaneous Food Additives (Amendment) Regulations 1999 and shall come into force on 28th May 1999.
(2) In these Regulations “the principal Regulations” means the Miscellaneous Food Additives Regulations 1995(2).
Amendment of the principal Regulations
2. The principal Regulations shall be amended in accordance with regulations 3 to 13 below.
3. In regulation 2(1) (interpretation)–
(a)in the definition of “Directive 95/2/EC” there shall be inserted at the end the words “and European Parliament and Council Directive 98/72/EC(3)”;
(b)in the definition of “Directive 96/77/EC” there shall be inserted at the end the words “, as amended by Commission Directive 98/86/EC(4)”;
(c)after the definition of “flavour enhancer” there shall be inserted the following definition–
““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)there shall be inserted after the words “flavour enhancer,” the words “flour treatment agent,”;
(ii)there shall be inserted at the end the words “or any enzyme except invertase or lysozyme”.
4. In regulation 3(4) (use of miscellaneous additives) there shall be substituted for the words “Notes 1 and 3” the words “Notes 1, 3 and 4”.
5. In regulation 11 (transitional provision and exemptions) there shall be inserted after paragraph (1A) the following paragraph–
“(1B) In any proceedings for an offence under 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 under these Regulations if the amendments made by regulations 3(b) and 10 of the Miscellaneous Food Additives (Amendment) Regulations 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 under these Regulations or the Bread and Flour Regulations 1998(5) 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 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 the following note–
“(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)–
(i)in the second table 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)in that table 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)in that table 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
Semmelknödelteig
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 (sulphur 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, aristeidae family:
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 the words “Dehydrated granulated potatoes” the words “Dehydrated potatoes”;
(iii)in the entry relating to sugars as defined in Directive 73/437/EEC(6) 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 crustaceans based on protein
200”;
(v)there shall be inserted at the end the following entries–
“Marinated nuts
50
Vacuum 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 2 the word “Mascarpone” and in column 3 opposite that word the words “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.
(**)
Residual amount nitrite formed from nitrate included, expressed as NaNO2.”;
“E 251
Sodium nitrate }
Cured meat products
} 300
250(*)
E 252
Potassium nitrate }
Canned meat products
}
}
Hard, semi-hard and semi-soft cheese
}
50(*)(*)
}
Dairy-based cheese analogue
}
}
Pickled herring and sprat
200(**)(**)
}
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 proprionate and E 283 Potassium proprionate 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
Propionic acid (*) }
Pre-packed sliced bread and rye bread
3000 mg/kg expressed as propionic acid
E 281
Sodium propionate (*) }
E 282
Calcium propionate (*) }
E 283
Potassium propionate (*)(*) }
Energy reduced bread
} 2000 mg/kg expressed as propionic acid
}
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
}
}
Pre-packed pølsebrød, boller and dansk flutes
}
}
Christmas pudding
} 1000 mg/kg expressed as propionic acid
}
Pre-packed bread
}
}
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 the words “Dehydrated 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–
“E322
Lecitbins
} Glazing agents for fruit
E 432–E 436
Polysorbates
}
E 470a
Sodium potassium and calcium salts of fatty acids
}
E 471
Mono and diglycerides of fatty acids
}
E 491–E 495
Sorbitans
}
E 570
Fatty acids
}
E 900
Dimethylpolysiloxane
}
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 the words “Directive 78/663/EEC” the words “Directive 78/664/EEC(7)”.
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(8)”.
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/1.”;
(b)in Part 1 (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 there shall be inserted at the end the following entries–
“E 304
L-ascorbyl palmitate
10 mg/1
E 331
Sodium citrates }
2 g/l
E 332
Potassium citrates }
Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC(9)
E 339
Sodium phosphates }
1 g/l 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/l, 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(10)
E 472c
Citric acid esters of mono- and diglycerides of fatty acids
7.5 g/l sold as powder
9 g/l 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/l in products containing hydrolysed proteins, peptides or amino acids”;
(c)in Part 2 (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/l
E 331
Sodium citrates }
2 g/l
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/l 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 esters of mono- and diglycerides of fatty acids
7.5 g/l sold as power
9 g/l 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/l in products containing hydrolysed proteins, peptides or amino acids”;
(d)in Part 3 (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 4 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 4 (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
Maximum level
Special conditions
E 401
Sodium alginate
1 g/l
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/l
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/l
From birth onwards in products for reduction of gastro-oesophageal reflux
E 412
Guar gum
10 g/l
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/l
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/l
From birth onwards in products used in case of gastro-intestinal disorders
E 466
Sodium carboxy methyl cellulose
10 g/l or kg
From birth onwards in products for the dietary management of metabolic disorders
E 471
Mono- and diglycerides of fatty acids
5 g/l
From birth onwards in specialised diets, particularly those devoid of proteins
E 1450
Starch sodium octenyl succinate
20 g/l
In infant formulae and follow-on formulae”.
Consequential amendments
14.—(1) In the following Regulations references to the Miscellaneous Food Additives Regulations 1995 shall be construed as references to those Regulations as amended by the Miscellaneous Food Additives (Amendment) Regulations 1997(11) and these Regulations:
the Mineral Hydrocarbons in Food Regulations 1966(12)
the Mineral Hydrocarbons in Food (Scotland) Regulations 1966(13)
the Specified Sugar Products Regulations 1976(14)
the Specified Sugar Products (Scotland) Regulations 1976(15)
the Cocoa and Chocolate Products Regulations 1976(16)
the Cocoa and Chocolate Products (Scotland) Regulations 1976(17)
the Fruit Juices and Fruit Nectars Regulations 1977(18)
the Fruit Juices and Fruit Nectars (Scotland) Regulations 1977(19)
the Condensed Milk and Dried Milk Regulations 1977(20)
the Condensed Milk and Dried Milk (Scotland) Regulations 1977(21)
the Coffee and Coffee Products Regulations 1978(22)
the Coffee and Coffee Products (Scotland) Regulations 1979(23)
the Jam and Similar Products Regulations 1981(24)
the Jam and Similar Products (Scotland) Regulations 1981(25)
the Meat Products and Spreadable Fish Products Regulations 1984(26)
the Meat Products and Spreadable Fish Products (Scotland) Regulations 1984(27)
the Food Additives Labelling Regulations 1992(28)
the Food Labelling Regulations 1996(29).
(2) In the Food Additives Labelling Regulations 1992–
(a)there shall be inserted after regulation 6 the following regulation–
“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 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 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(1)(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 1999 had not been made when the food was prepacked.”.
(4) In the Bread and Flour Regulations 1998–
(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.
Jeff Rooker
Minister of State, Ministry of Agriculture, Fisheries and Food
25th March 1999
Signed by authority of the Secretary of State for Health:
Tessa Jowell
Minister for Public Health,
Department of Health
24th March 1999
Signed by authority of the Secretary of State for Wales:
Jon Owen Jones
Parliamentary Under Secretary of State, Welsh Office
8th April 1999
Sam Galbraith
Parliamentary Under Secretary of State, Scottish Office
23rd March 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.
(***)
E 553b only.
(*)
If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for ech 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
} 4 g/kg
Fruit-flavoured desserts
}
Dry powdered dessert mixes
}
Instant powders for fruit based drinks
1 g/l
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/l
E 339
Sodium phosphates }
Sterilised and UHT milk
1 g/l
(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 phosphates }
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 (except Mozzarella)
2 g/kg
(ii)Dicalcium phosphate }
Processed cheese and processed cheese analogues
20 g/kg
(iii)Tricalcium phosphate }
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
7 g/kg
}
Fine bakery wares
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 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
}
Nooddles
2 g/kg
}
Batters
12 g/kg
}
Fillets of unprocessed fish, frozen and deep-frozen
5 g/kg
}
Unprocessed and processed molluscs and crustaceans frozen and deep-frozen
5 g/kg
}
Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes
5 g/kg
}
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 Regulation (EC) No. 2991/94(30) having a fat content of 41% or less
100 mg/kg
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 wares and desserts
5 g/kg
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
Emulsified liqueur
10 g/l
Dietetic foods intended for special medical purposes—Dietetic formulae for weight control intended to replace total daily food intake or an individual meal
1.2 g/kg
Dietary food supplements
1 g/kg
Cider excluding cidre 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 wares
5 g/kg
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)
} quantum satis (for purposes other than sweetening)
(i)Sorbitol }
Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods
}
(ii)Sorbitol syrup }
Liqueurs
}
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 combination
(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 monooleate (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 intended for special medical purposes—Dietetic formulae for weight control intended to replace total daily food intake or an invididual meal
1 g/kg
}
Individually or in combination
E 442
Ammonium phosphatides
Cocoa and chocolate products as defined in Directive 73/241/EEC(31) including fillings
10 g/kg
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 purposes—Dietetic formulae for weight control intended to replace total daily food intake or an individual meal
5 g/kg
}
Chewing gum
10 g/kg
}
Cream analogues
5 g/kg
}
Sterilised cream and sterilised cream with reduced fat content
5 g/kg
}
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 purposes—Dietetic formulae for weight control intended to replace total daily food intake or an individual meal
5 g/kg
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 less than 10%
4 g/kg
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 essert 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 purposes—Dietetic formulae for weight control intended to replace total daily food intake or an individual meal
2 g/kg
}
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 infusions concentrates
0.5 g/l
}
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 (scones and 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 cheese
10 g/kg
E 554
Sodium aluminium silicate }
E 555
Potassium aluminium silicate }
Sliced or grated cheese analogues and processed cheese analogues
10 g/kg
E 556
Calcium aluminium silicate }
E 559
Aluminium silicate (Kaolin) }
Seasonings
30 g/kg
}
Confectionery excluding chocolate (surface treatment only)
quantum satis
}
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 Schedules 6, 7 and 8)
10 g/kg
E 621
Monosodium glutamate }
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 5'-ribonucleotides }
E 635
Disodium 5'-ribonucleotides }
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
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
Sø…saft
10 mg/l
Batters
10 mg/kg
Cider excluding cidre 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, applies, pears, peaches and pineapplies
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, papaya, avocado and pineapplie (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
Meat products
} (as flavour enhancer only)
Fruit jellies
}
Vegetable proteins
}
E 999
Quillaia extract
Water-based flavoured non-alcoholic drinks
} 200 mg/l
Cider excluding cidre bouché
} calculated as anhydrous extract
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)
Sodium 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 470a
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 acid esters of mono- and diglycerides of fatty acids
E 472(e)
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acides
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
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 hydroxide
}
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(32)
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
Ascorbic acid
}
E 327
Calcium lactate
}
E 330
Citric acid
}
E 331
Sodium citrates
}
E 333
Calcium citrates
}
E 334
Tartaric acid
}
E 335
Sodium tartrates
}
E 350
Sodium malates
}
E 440
Pectins
}
E 471
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
E 401
Sodium alginate
} (individually or in combination)
E 402
Potassium alginate
}
E 403
Ammonium alginate
}
E 404
Calcium alginate
}
E 406
Agar
}
E 407
Carrageenan
}
E 410
Locust bean gum
}
E 412
Guar gum
}
E 415
Xanthan gum
}
E 418
Gellan gum
}
E 440
Pectins
} 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(33)
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
Carrageenan
}
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 }
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
}
Fruit compote }
E 333
Calcium citrates
}
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen }
}
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
} quantum 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
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 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
}
E 472f
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
}
Pain courant français
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
Lectithins
}
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 diglycerides of fatty acids
}
E 575
Glucono-delta-lactone
}
Wines and sparkling wines and partially fermented grape must
Additives authorised:
pro memoria
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
Beer
E 270
Lactic acid
} quantum satis
E 300
Ascorbic acid
}
E 301
Sodium ascorbate
}
E 330
Citric acid
}
E 414
Acacia gum
}
Foie gras, foie gras entier, 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, which apply to Great Britain, amend the Miscellaneous Food Additives Regulations 1995, 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 (regulations 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 the 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), a minor drafting amendment (regulation 13(c)(ii)) and a correction (regulation 10(b)).
No regulatory impact assessment has been prepared in relation to these Regulations.
(1)
1990 c. 16; “the Ministers” is defined in section 4(1) of the Act; section 6(4)(a) of the Act was amended by the Deregulation and Contracting Out Act 1994 (c. 40), Schedule 9, paragraph 6.
(2)
S.I. 1995/3187, amended by S.I. 1997/1413.
(3)
OJ No. L295, 4.11.98, p. 18.
(4)
OJ No. L334, 9.12.98, p 1.
(5)
S.I. 1998/141.
(6)
OJ No. L356, 27.12.73, p. 71.
(7)
OJ No. L223, 14.8.78, p. 30.
(8)
OJ No. L186, 30.6.89, p. 27.
(9)
OJ No. L175, 4.7.91, p. 35.
(10)
OJ No. L49, 28.2.96, p. 12.
(11)
S.I. 1997/1413.
(12)
S.I. 1966/1073; the relevant amending instrument is S.I. 1995/3187.
(13)
S.I. 1966/1263; the relevant amending instrument is S.I. 1995/3187.
(14)
S.I. 1976/509; the relevant amending instrument is S.I. 1995/3187.
(15)
S.I. 1976/946; the relevant amending instrument is S.I. 1995/3187.
(16)
S.I. 1976/541; the relevant amending instrument is S.I. 1995/3187.
(17)
S.I. 1976/914; the relevant amending instrument is S.I. 1995/3187.
(18)
S.I. 1977/927; the relevant amending instrument is S.I. 1995/3187.
(19)
S.I. 1977/1026; the relevant amending instrument is S.I. 1995/3187.
(20)
S.I. 1977/928; the relevant amending instrument is S.I. 1995/3187.
(21)
S.I. 1977/1027; the relevant amending instrument is S.I. 1995/3187.
(22)
S.I. 1978/1420; the relevant amending instrument is S.I. 1995/3187.
(23)
S.I. 1979/383; the relevant amending instrument is S.I. 1995/3187.
(24)
S.I. 1981/1063; the relevant amending instrument is S.I. 1995/3187.
(25)
S.I. 1981/1320; the relevant amending instrument is S.I. 1995/3187.
(26)
S.I. 1984/1566; the relevant amending instrument is S.I. 1995/3187.
(27)
S.I. 1984/1714; the relevant amending instrument is S.I. 1995/3187.
(28)
S.I. 1992/1978; the relevant amending instrument is S.I. 1995/3187.
(29)
S.I. 1996/1499; relevant amending instruments are S.I. 1998/1398, 1999/747.
(30)
OJ No. L316, 9.12.94, p. 2.
(31)
OJ No. L228, 16.8.73, p. 23.
(32)
OJ No. L244, 30.9.93, p. 23.
(33)
OJ No. L24, 30.1.76, p. 49.
