Amendments To The Cabinet Of Ministers On 27 February 2007 The Regulation No 158 "provisions On Minimum Safety Requirements For Food Additives And Food, That Use Of Food Additives, As Well As The Requirements For The Labelling Of Food Additives"

Original Language Title: Grozījumi Ministru kabineta 2007.gada 27.februāra noteikumos Nr.158 "Noteikumi par obligātajām nekaitīguma prasībām pārtikas piedevām un pārtikai, kurā izmantotas pārtikas piedevas, kā arī prasības pārtikas piedevu marķējumam"

Read the untranslated law here: https://www.vestnesis.lv/ta/id/168031

Cabinet of Ministers Regulations No. 860 in Riga in 2007 (11 December. No 69 47) amendments to the Cabinet of Ministers on 27 February 2007 the Regulation No 158 "provisions on minimum safety requirements for food additives and food, that use of food additives, as well as the requirements for the labelling of food additives" Issued under the food surveillance law article 4, second paragraph, the first part of article 10 and of article 13 of the third to make 1 Cabinet on 27 February 2007 the Regulation No 158 "provisions on minimum safety requirements for food additives and food where the use of food additives, as well as the requirements for the labelling of food additives "(Latvian journal, 2007, no. 37) the following amendments: 1. Express 2.16. subparagraph by the following:" 2.16. carriers and carrier solvents – substances used in the food additive or a flavouring to dissolve, disperse or otherwise physically modify without changing their functions, and which has no effect on technological processes; "
1.2. to supplement the provisions under point 11.1 the following: "food additives algīnskāb 11.1 (400 E), sodium alginate (E 401), potassium alginate (E 402), ammonium alginate (E 403), calcium alginate (404 E) agar (E 406), carrageenan (E 407), processed Eucheuma seaweed (E 407) white Acacia gum (410 E), guar gum (412), tragakant (E 953), Acacia gum (E 414), xanthan gum (E 415), Tara gum (417 E) , želen gum (418 E) and pectin (E 440) must not be used in jelly (jelly confectionery, inserted in the semi-hard casing and ingested one mouthful intended). ";
1.3. make chapter IV as follows: "IV. Closing questions 28. Be declared unenforceable in the Cabinet of 27 February 2001, Regulation No 86 ' provisions on minimum safety requirements for the use of food additives" (Latvian journal, 2001, 35 no; 2002, 97 no; in 2004, 68 no; 2005, nr. 42).
29. Products put on the market or labelled before 28 January 2008 and does not meet the requirements of this Regulation may be marketed until stocks. ";
1.4. to make informative reference to European Union directives as follows: "Informative reference to European Union directives, the regulations include provisions resulting from: 1) the Commission's 28 July 1981 Directive 81/712/EEC laying down Community methods of analysis for verifying that certain additives used in foodstuffs satisfy criteria of purity;
2) Council 1982 July 12 of Directive 82/504/EEC, amending Directive 78/663/EEC laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents;
3) Council of 21 December 1988 of Directive 89/107/EEC on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption;
4) Commission 26 October 1990 directive 90/612/EEC amending Council Directive 78/663/EEC laying down specific food emulsifiers, stabilizers, thickeners and gelling agents of purity criteria;
5) Commission 10 February 1992 Directive 92/4/EEC amending Council Directive 78/663/EEC laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs;
6) the European Parliament and of the Council of 30 June 1994, Directive 94/34/EEC, amending Directive 89/107/EEC on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption;
7) the European Parliament and of the Council of 30 June 1994, Directive 94/35/EC on sweeteners for use in foodstuffs;
8) of the European Parliament and of the Council of 30 June 1994, Directive 94/36/EC on colours for use in foodstuffs;
9) the European Parliament and of the Council of 20 February 1995 directive 95/2/EC on food additives other than colours and sweeteners;
10) Commission of 5 July 1995 directive 95/31/EC laying down specific criteria of purity concerning sweeteners for use in foodstuffs;
11) Commission on 26 July 1995 directive 95/45/EC laying down specific purity criteria concerning colours for use in foodstuffs;
12) Commission of 2 December 1996, Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners;
13) of the European Parliament and of the Council of 19 December 1996, Directive 96/83/EC, amending Directive 94/35/EC on foods uses jam sweeteners;
14) of the European Parliament and of the Council of 19 December 1996, Directive 96/85/EC amending Directive 95/2/EC on food additives other than colours and sweeteners;
15) Commission 4 September 1998 Directive 98/66/EC amending Directive 95/31/EC laying down specific criteria of purity concerning sweeteners for use in foodstuffs;
16) of the European Parliament and of the Council of 15 October 1998 Directive 98/72/EC amending Directive 95/2/EC on food additives other than colours and sweeteners;
17) Commission of 11 November 1998 Directive 98/86/EC amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners;
18) Commission of 22 July 1999 Directive 1999/75/EC amending Commission Directive 95/45/EC laying down specific purity criteria concerning colours for use in foodstuffs;
19) Commission of 26 July 2000 Directive 2000/51/EC amending Directive 95/31/EC laying down specific criteria of purity concerning sweeteners for use in foodstuffs;
20) Commission of 5 October 2000, Directive 2000/63/EC amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners;
21) of the European Parliament and of the Council of 12 February 2001, Directive 2001/5/EC amending Directive 95/2/EC on food additives other than colours and sweeteners;
22) Commission of 2 May 2001, Directive 2001/30/EC amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners;
23) Commission on July 3, 2001, Directive 2001/50/EC amending Directive 95/45/EC laying down specific purity criteria on food colorants in use;
24) Commission on July 3, 2001, Directive 2001/52/EC amending Directive 95/31/EC laying down specific criteria of purity concerning sweeteners for use in foodstuffs;
25) Commission of 15 October 2002 Directive 2002/82/EC amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners;
26) of the European Parliament and of the Council of 18 June 2003 Directive 2003/52/EC amending Directive 95/2/EC as regards the food additive E 425 konjac conditions;
27) of the Commission of 27 October 2003 Directive 2003/95/EC amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners;
28) of the European Parliament and of the Council of 22 December 2003 Directive 2003/114/EC amending Directive 95/2/EC on food additives other than colours and sweeteners;
29) of the European Parliament and of the Council of 22 December 2003 Directive 2003/115/EC, amending Directive 94/35/EC on sweeteners for use in foodstuffs;
30) Commission 16 April 2004-Directive 2004/45/EC amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners;
31) Commission 16 April 2004-Directive 2004/46/EC amending Directive 95/31/EC as regards E 955 sucralose and E 962 salt of aspartame-acesulfame;
32) Commission 16 April 2004-Directive 2004/47/EC amending Directive 95/45/EC as regards mixed carotenes (E 160 a (i)) and beta-carotene (E 160 a (ii));
33) Commission 20 March 2006, Directive 2006/33/EC amending directive as regards sunset yellow FCF (E 110) and titanium dioxide (E 171);
34) of the European Parliament and of the Council of 5 July 2006 on the directive 2006/52/EC amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs;
35) Commission of 8 December 2006, Directive 2006/128/EC amending and correcting Directive 95/31/EC laying down specific criteria of purity concerning sweeteners for use in foodstuffs;
36) Commission of 8 December 2006, Directive 2006/129/EC, amending and correcting Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners ".
1.5. make the new version of annex 1 (annex 1);
1.6. the supplement to annex 2 table E 461 methyl cellulose "behind the lines" with the following lines: "E 462 ethyl cellulose" 1.7. put 4 new versions of the annex (annex 2); 1.8. deletion of annex 5 of the 58 and 59; 1.9. Express of annex 5, paragraph 103 the following: "(E) – 103.307 alpha-tocopherol 103.1. DL-α-tocopherol synonyms (dl-α-Tocopherol) 103.2. The chemical name of DL-5, 7,8-Trimetiltokol; DL-2, 5, 7, 8-tetramethyl-2-(4 ', 8 ', 12 '-trimetiltridecil)-6-hromanol of 103.3. Einecs number 233-466-0 chemical formula C29H50O2 103.4.103.5.430.71 molecular weight 103.6. assay not less than 96% 103.7. Looks like pale yellow in colour-amber; a clear, viscous oil with almost no smell in the air or light oxidizes and becomes progressively darker 103.8.

Proof of identity: 103.8.1. Spectrometry absorption maximum absolute ethanol solution of about 292 nm at 103.8.2. Solubility insoluble in water, easily soluble in ethanol, mixed with ethers 103.9. Purity criteria: 103.9.1. Refractive index 1,503 1,507 103.9.2. n20D =-E1% 1 cm = spectrometry 72-76 (0.01 g of substance at 292 nm solution 200 ml of absolute ethanol) 103.9.3. Specific optical rotation angle [α] 20 d = 0 ° ± 0, 05 (in 1/10 of the chloroform solution) 103.9.4. Ash (in the form of sulphates) not more than 0.1% 103.9.5. lead not more than 2 mg/kg "1.10. Express 5. paragraph 109 of the annex by the following: "E 315 erythorbic acid 109.-109.1. synonyms Izoaskorbīnskāb (isoascorbic acid); (D)-araboaskorbīnskāb (D-araboascorbic acid) 109.2. Chemical name Izoaskorbīnskāb; D-izoaskorbīnskāb; D-the-heck eritr-2 γ-Lactone of ēnskāb-109.3. Einecs 201-668-109.4.0 chemical formula C6H8O6 109.5. Molecular weight 176.13 109.6. assay not less than 98% on the anhydrous 109.7. Looks like white-pale yellow crystalline solid which darkens gradually in the light of 109.8. identity proof: 109.8.1. Melting point 164-172 ° c (with decomposition) 109.8.2. Positive Ascorbic acid color reaction of 109.9. Purity criteria: 109.9.1. Loss on drying not more than 0.4% after drying under vacuum for three hours on a silica gel 109.9.2. Ash (in the form of sulphates) not more than 0.3% 109.9.3. Specific optical the angle of rotation [α] 25 d = (-16 °) – (– 18, 0 °) (10% w/v aqueous solution) 109.9.4.1 g of the sample to the oxalate solution 10 ml of water, add 2 drops of glacial acetic acid and 5 ml of 10% calcium acetate solution. The solution must remain clear 109.9.5. lead not more than 2 mg/kg "1.11. to supplement annex 5 to 110.1 points in the following:" (E) – tert-butylhydroquinone 319 110.1 (TBHQ) 110.11. synonyms TBHQ 110.12. the chemical name of tert-butyl-1.4-Benzenediol; 2-(1,1-dimethylethyl)-1.4-Benzenediol 110.13. Einecs number 217-752-2 110.14. Chemical formula C10H14O2 molecular weight 166.22 110.15.110.16. assay Content not less than 99% of C10H14O2 110.17. Looks like a white crystalline solid with characteristic aroma demonstration of identity: 110.18.110.18.1. Solubility in water insoluble, practically insoluble in ethanol, 110.18.2. Melting temperature Not less than 126.5 ° c 110.18.3. approximately 5 mg Phenol sample dissolved in 10 ml of methanol and add 10.5 ml dimetilamīn solution (1:4). The solution to turn red or pink 110.19. Purity criteria: tert-butyl 110.19.1. p-benzoquinone not more than 0.2% 2.5-di-110.19.2. tert-butylhydroquinone is not more than 0.2% 110.19.3. not more than 0.1% Hydroquinone 110.19.4. Tulol is not more than 25 mg/kg 110.19.5. lead not more than 2 mg/kg "1.12. Express 5.170. Annex paragraph by the following:" (E) – 170.415 xanthan gum 170.1. definition of xanthan gum is a high molecular weight polysaccharide by resins that produces pure cultures of Xanthomonas campestris, fermenting carbohydrates, which is purified by precipitation from solution in ethanol or propan-2-ol, dried and ground. Resin content primarily D-glukoz and D-mannitol heksož balances, as well as a D-glikuronskāb and pirovīnogskāb, and they prepare sodium, potassium or calcium salt. Resin solution is neutral reaction 170.2. Einecs number 234-394-2 molecular weight approximately 1000000 170.3.170.4. assay Of dried xanthan gum can be obtained not less than 4.2% and not more than 5% carbon dioxide, xanthan gum which matches the content of 91% and 108% 170.5. Looks like creamy powder 170.6. burden of proof of identity – solubility soluble in water, insoluble in ethanol 170.7. Purity criteria: 170.7.1. Loss on drying not more than 15% (105 ° c 2.5 h) 170.7.2., ash (common) not more than 16% of dry matter, down 650 ° c for four hours after drying, 105 ° c 170.7.3., not more than 1.5% of nitrogen 170.7.4. Pyruvic acid. Not less than 1.5% 170.7.5 ethanol and propan-2-ol no more than 500 mg/kg individually or together in 170.7.6. Microbiological criteria Summary no more than 5000 colonies/g; yeast and mold not more than 300 colonies/g; E. coli is not permitted in the 5 g; Salmonella spp. It is not permissible to 10 g; Xanthomonas campestris-viable cells absent in 1 g of the sample 170.7.7. lead not more than 2 mg/kg "1.13. supplement to annex 5 179.1 points by the following:" (E) 426-179.1 soybean hemicellulose 179.11. definition of soybean hemicellulose is refined water-soluble polysaccharide, that extraction with hot water is obtained from the fibres contained in soy bean 179.12. Chemical name water soluble soy bean polysaccharide. Water soluble soya bean fiber 179.13. assay not less than 74% carbohydrate 179.14. Looks like a loose white powder obtained by drying with spraying technique 179.15. identity proof: 179.15.1. Solubility soluble in warm and cold water without gel pH 5.5 1.5 179.15.2. ± (1% solution) 179.15.3. viscosity of not more than 200 MPa.s (10% solution) 179.16. Purity criteria: 179.16.1. Loss on drying not more than 7% (105 ° C 179.16.2. Protein, 4 h) for no more than 14% 179.16.3. Ash (common) not more than 9.5% (600 ° C, 4 h) 179.16.4. Arsenic not more than 2 mg/kg 179.16.5. lead not more than 5 mg/kg 179.16.6. Mercury not more than 1 mg/kg of Cadmium 179.16.7. Not more than 1 mg/kg 179.16.8. Microbiological indicators Summary of not more than 3000 colonies/g; yeast and mold not more than 100 colonies/g; E. coli is not allowed for 10 g "1.14. Add to annex 5 with 206.1 points by the following:" E 462 ethyl cellulose-206.1 206.11. synonyms cellulose ethyl ether 206.12. definition of ethyl cellulose is cellulose obtained directly from plant fiber, its partly to 206.13. eterificēj with etilgrup chemical name cellulose ethyl ether 206.14. Chemical formula contains replaced anhidroglikoz of Polymer residues with the following formula: C6H7O2 (OR1) (OR2), where R1 and R2 are the-H or-CH2CH3 206.15. assay of dry matter content not less than 44% up to 50% of ethoxyl groups (-OCH2CH5) ( not more than 2.6 ethoxyl groups is equivalent to one of the anhidroglikoz balance) 206.16. Looks like a slightly hygroscopic white or yellowish powder without smell and taste 206.17. identity proof: 206.17.1. Solubility practically insoluble in water, in glycerol and in propane-1.2-dipole, depending on the content of the Ethoxy group for better or for worse soluble in certain other organic solvents. Ethyl cellulose containing not more than 46 – 48% of ethoxyl groups, good soluble in tetrahydrofuran, Methyl acetate, chloroform and aromatic hydrocarbons mixtures with ethanol. Ethyl cellulose containing 46 – 48% and more of ethoxyl groups, well soluble in ethanol, chloroform and ethyl acetate in methanol, in film making in 206.17.2.5 g of the sample into a test of 95 g dissolve in the mixture of toluene and ethanol 80:20 (v/v). The formation of a clear, stable, slightly yellow solution. Pour onto a glass plate a few millilitres of solution and allow the solvent to evaporate. The formation of thick, durable, uniform film. It is a flammable 206.18. Purity criteria: 206.18.1. Loss on drying not more than 3% (105 ° c, 2 h) 206.18.2. Ash (in the form of sulphates) not more than 0.4% 206.18.3. pH neutral after litmus (1% colloidal solution) 206.18.4. Arsenic not more than 3 mg/kg 206.18.5. lead not more than 2 mg/kg 206.18.6. Mercury not more than 1 mg/kg of Cadmium 206.18.7. Not more than 1 mg/kg "1.15. Express of annex 5, paragraph 218 of the following 218. E 472 c: "– mono-and diglycerides of fatty acids of citric acid esters of 218.1. synonyms Citrem; Mono-and diglycerides are esters of citric acid (acid ester Citrico of Mono-and diglycerid); esterified (citroglycerid); citric acid is esterified with Mono-and diglycerides of fatty acids (mono-and diglycerid of fatty acids esterified with Citrico acid) 218.2. definition of edible fats and oils of fatty acids and glycerol esters of citric acid. May contain a small amount of free glycerol, free fatty acids, free citric acid and free glycerides. It may be partially or completely neutralize with sodium hydroxide or potassium hydroxide 218.3. Looks like a Yellowish or light brown liquid, semi-solid or solid substance vaskveid substance 218.4. identity proof: 218.4.1. Solubility insoluble in cold water, hot water dispersible, soluble in oils and fats, not soluble in cold ethanol 218.4.2. Positively fatty acids, citric acid and glycerol test in the 218.5. Purity criteria: 218.5.1. Acids other than citric acid not be detected in the 218.5.2., ash (in the form of sulphates) product that is not neutralize,: not more than 0.5% partially or wholly neutralised products: not more than 10% ash, determined by digesting 800 ± 25 ° c 218.5.3. Citric Acid (common) not less than 13% and not more than 50%. 218.5.4 glycerol (total) not less than 8% and not more than 33% 218.5.5. Glycerin (free) not more than 2% Free fatty acids 218.5.6. Not more than 3% , calculated as oleic acid 218.5.7. lead not more than 2 mg/kg note. Purity criteria apply to food additives that do not have fatty acid sodium, potassium and calcium salts, however, these substances can be additive, not exceeding 6% threshold (expressed as sodium oleāt). "


1.16. Express 5.281. paragraph by the following: "(E) – 281.559 aluminium silicate synonyms 281.1. Kaolin, light or heavy (kaolin, light or heavy) 281.2. definition of aluminum hydrous (kaolin) is a purified natural white clay composed of kaolinite, potassium silicate, feldspar and quartz. They must not be heated (calcined). Unprocessed kaolinite clay used in the manufacture of aluminium silicate, dioxin levels may not exceed the level that endangers human health or is not valid for use in food 281.3. Einecs 215-286-4 (kaolinite) 281.4. Chemical formula Al2Si2O5 (OH) 4 (kaolinite) 281.5. Molecular 264 281.6. assay not less than 90% (Silicon oxide and aluminium oxide total content by calcination). Silicon oxide SiO2 45 – 55%. Aluminium oxide-Al2O3 30 – 39% 281.7. Looks like a Fine white or off-white powder fatty. Kaolin is made up of loose aggregations of randomly oriented stacks of kaolinite Flake particle aggregates or of individual hexagonal flakes 281.8. identity proof: 281.8.1. Positively alumina and silicate test 281.8.2. X-ray diffraction peaks at 7,18 the specific/2,38/1,78 A 3.58/° 281.8.3 IR absorption Peak at. 3700 and 3620 cm 1 281.9. Purity criteria: 281.9.1. Loss on calcination of 10-14% (1000 ° c, to constant weight). 281.9.2 water-soluble substances not more than 0.3% 281.9.3. Acid soluble matter not more than 2.0% 281.9.4. iron not more than 5%

281.9.5. Potassium oxide (K2O) not more than 5% of the 281.9.6., not more than 0.5% of carbon 281.9.7. Arsenic not more than 3% 281.9.8. lead not more than 5% 281.9.9. not more than 1% Mercury "1.17. supplement to annex 5 287.1 points by the following:" (E) 586-287.1 4-Heksilrezocīn 4-a Synonym to 287.11.-Benzenediol; hexylresorcinol 287.12. Chemical name 4-hexylresorcinol 287.13. Einecs 205-257-4 287.14. Chemical formula C12H18O2 molecular weight 287.16.287.15.197.24 assay in the dry matter not less than 98.0% 287.17. Looks like white powder 287.18. proof of identity: 287.18.1. Good solubility soluble in ether and acetone, very poorly water soluble 287.18.2. Nitric acid test 1 ml saturated solution of the sample add 1 ml of nitric acid. Appear light red color 287.18.3. Bromine test 1 ml saturated solution of the sample add 1 ml of bromine reagent. Yellow precipitate dissolves, forming a yellow solution 287.18.4. Melting point 62-67 ° C 287.19. Purity criteria: 287.19.1. Acid content not more than 0.05% 287.19.2. Ash (in the form of sulphates) not more than 0.1%. 287.19.3 resorcinol and other phenols shake for a few minutes about 1 g of the sample with 50 ml of water, the filter and the filtrate add 3 drops of iron chloride reagent. The solution may not be painted in red or blue 287.19.4. Nickel not more than 2 mg/kg 287.19.5. lead not more than 2 mg/kg 287.19.6. mercury in not more than 3 mg/kg "1.18. Express 5.332, 333, 334.335, 336 points and by the following:" (I) 332-E 954 saccharin 332.1. The chemical name is 3-oxo-2.3-dihidrobenz (d) izotiazol-1.1-dioxide 332.2. Einecs 201-321-0 332.3. Chemical formula C7H5N03 molecular weight of 332.5 332.4.183.18. assay not less than 99% and not more than 101% of C7H5N03 on the anhydrous 332.6. Looks like white crystals or white crystalline powder without smell or with weak aroma and a sweet taste, even in very dilute solutions (300 to 500 times sweeter than sucrose) proof of identity-332.7. solubility of poorly soluble in water, soluble in basic solutions, poorly soluble in ethanol 332.8. Purity criteria: 332.8.1. Melting point 226-230 ° c 332.8.2. Loss on drying not more than 1% (105 ° c 2 h) 332.8.3., ash (in the form of sulphates) not more than 0.2% in the dry matter, and salicylic acid 332.8.4. benzoic acid at 10 ml solution of water, saccharin (1/20), acidified with five drops of acetic acid, add three drops of an approximately molar of iron trichloride in water solution. Not to be shown to precipitate or violet coloration 332.8.5. o-Toluolsulfamīd not more than 10 mg/kg in the dry matter, of p-Toluolsulfamīd in 332.8.6. Not more than 10 mg/kg in the dry matter of benzoic acid p-because 332.8.7. not more than 25 mg/kg in the dry matter 332.8.8. karbonizējoš substance is not easily 332.8.9. Arsenic not more than 3 mg/kg in the dry matter of not more than 332.8.10. Selenium 30 mg/kg in the dry 332.8.11. lead not more than 1 mg/kg in the dry matter, 333. E 954 saccharin (II) sodium Saccharin 333.1. synonyms (saccharin); saccharin sodium salt (sodium salt of saccharin) 333.2. Chemical name sodium o-benzosulfimīd; 2.3-dihydro-3-oksobenzizosulfonazol sodium salt; oksobenzizosulfonazol; 1.2-benzizotiazolīn-3-one-1.1-dioxide sodium salt, dihydrate 333.3. Einecs 204-886-1. Chemical formula 333.4 × C7H4NNaO3 2H2O 333.5. Molecular weight 241.19 333.6. assay not less than 99% and not more than 101% of C7H4NNaO3 on the anhydrous 333.7. Looks like white crystals or white crystalline powder without smell or with weak aroma and an intense sweet taste, even in very dilute solutions (300 to 500 times sweeter than sucrose) 333.8. burden of proof of identity – solubility soluble in water poor soluble in ethanol, 333.9. Purity criteria: 333.9.1. Loss on drying not more than 15% (120 ° c, 4 h) 333.9.2. benzoic acid and salicylic acid To 10 ml solution of water, saccharin (1/20), acidified with five drops of acetic acid, add three drops of an approximately molar of iron trichloride in water solution. Not to be shown to precipitate or violet coloration 333.9.3. o-Toluolsulfamīd not more than 10 mg/kg in the dry matter, of p-Toluolsulfamīd in 333.9.4. Not more than 10 mg/kg in the dry matter of benzoic acid p-because 333.9.5. not more than 25 mg/kg in the dry matter 333.9.6. karbonizējoš substance is not easily 333.9.7. Selenium not more than 30 mg/kg in the dry 333.9.8. Arsenic not more than 3 mg/kg dry matter 333.9.9. lead not more than 1 mg/kg in the dry matter, E 954 334. (iii) – calcium salt of Saccharin 334.1. synonyms (saccharin) Saccharin; saccharin calcium salt (calcium salt of saccharin) 334.2. Chemical name calcium o-benzosulfimīd; 2.3-dihydro-3-oksobenzizosulfonazol calcium salt; 1.2-benzizotiazolīn-3-one-1.1-dioxide, calcium salt hydrate (2:7) 334.3. Einecs number 299-349-9 334.4. Chemical formula C14H8CaN2O6S2 x 31/2H2O 334.5. Molecular 334.6 467.48. Not less than 95% of the parent C14H8CaN2O6S2 (anhydrous) 334.7. Looks like white crystals or white crystalline powder without smell or with weak aroma and an intense sweet taste, even in very dilute solutions (300 to 500 times sweeter than sucrose in dilute solutions) 334.8. burden of proof of identity – good solubility soluble in water soluble in ethanol, 334.9. Purity criteria: 334.9.1. Loss on drying not more than 13.5% (120 ° c, 4 h) 334.9.2. benzoic acid and salicylic acid To 10 ml solution of water, saccharin (1/20), acidified with five drops of acetic acid, add three drops of an approximately molar of iron trichloride in water solution. Not to be shown to precipitate or violet coloration 334.9.3. o-Toluolsulfamīd not more than 10 mg/kg in the dry matter, of p-Toluolsulfamīd in 334.9.4. Not more than 10 mg/kg in the dry matter of benzoic acid p-because 334.9.5. not more than 25 mg/kg in the dry matter 334.9.6. karbonizējoš substance is not easily 334.9.7. Selenium not more than 30 mg/kg in the dry 334.9.8. Arsenic not more than 3 mg/kg dry matter 334.9.9. lead not more than 1 mg/kg in the dry matter, of 335. E 954 saccharin (IV) potassium salt 335.1. synonyms (saccharin) Saccharin; saccharin potassium salt (the salt of saccharin of potassi) 335.2. Chemical name potassium o-benzosulfimīd; 2.3-dihydro-3-oksobenzizosulfonazol of potassium salt; 1.2-benzizotiazolīn-3-one-1.1-dioxide potassium salt hydrate 335.3. Chemical formula H2O 335.4. C7H4KNO3 × 239.77 molecular 335.5. assay not less than 99% and not more than 101% of C7H4KNO3 (anhydrous) 335.6. Looks like white crystals or white crystalline powder without smell or with weak aroma and an intense sweet taste, even in very dilute solutions (300 to 500 times sweeter than sucrose) 335.7. identity proof – good solubility soluble in water poor soluble in ethanol, 335.8. Purity criteria: 335.8.1. Loss on drying not more than 8% (120 ° c, 4 h) 335.8.2. benzoic acid and salicylic acid To 10 ml of the potassium salt of saccharin solution in water (1/20), acidified with five drops of acetic acid, add three drops of an approximately molar of iron trichloride in water solution. Not to be shown to precipitate or violet coloration 335.8.3. o-Toluolsulfamīd not more than 10 mg/kg in the dry matter, of p-Toluolsulfamīd in 335.8.4. Not more than 10 mg/kg in the dry matter of benzoic acid p-because 335.8.5. not more than 25 mg/kg in the dry matter 335.8.6. karbonizējoš substance is not easily 335.8.7. Selenium not more than 30 mg/kg in the dry 335.8.8. Arsenic not more than 3 mg/kg dry matter 335.8.9. lead not more than 1 mg/kg in the dry matter, E 955 sucralose 336.-336.1. synonyms 4.1 ΄ 6-trihlorgalaktosaharoz of 336.2 ΄. Chemical name 1.6-Dichloro-1.6-β-D-dideoks-fruktofuranozil-4-chloro-4-deoks-α-D-galaktopiranozīd 336.3. Einecs number is 259-952-2. Chemical formula C12H19Cl3O8 336.4 336.5. Molecular 336.6.397.64 assay not less than 98% and not more than 102% C12H19Cl3O8 (anhydrous), 336.7. Looks like

To dzeltenbalt white crystalline powder virtually odourless 336.8. proof of identity: 336.8.1. Good solubility soluble in water, methanol and ethanol. Slightly soluble in ethyl acetate 336.8.2. Infrared absorption of potassium bromide in the infrared spectrum of dispersed sample displays the relative peaks in the same waves as the standard spectrum obtained using a standard of 336.8.3. Plānplākšņ sukraloz chromatographic Test solution main spot has the same size as the other Rf chlorinated disaccharides test referred to in (A) the main spot of standard solution. This standard solution is obtained by dissolving 1.0 g of the standard 10 ml sukraloz methanol 336.8.4. Specific rotation [α] 20 d angle = (+ 84,0 °) to (+ e. 87,5 °) on the anhydrous basis (10% w/v solution) 336.9. Purity criteria: 336.9.1. Water not more than 2.0% (Karl Fischer) 336.9.2. Ash (in the form of sulphates) not more than 0.7% 336.9.3. lead not more than 1 mg/kg 336.9.4. other chlorinated disaccharides, not more than 0.5% 336.9.5. Chlorinated Monosaccharides not more than 0.1% 336.9.6. Trifenilfosfīn oxide, not more than 150 mg/kg for methanol, 336.9.7.
Not more than 0.1% "1.19. Express 5.339, 340, paragraph 341 and 342 in the following wording:" 339. E 962 salt of aspartame-acesulfame-339.1. synonyms of aspartame-acesulfame. salt of aspartame-acesulfame 339.2. definition of salt is prepared by heating the aspartame and acesulfame potassium ratio of approximately 2:1 (sv./sv.) solution with acidic pH and allowing crystallized. Potassium and moisture entrained. The product is more stable than aspartame 339.3. Chemical name L-fenilalanil-2-methyl-L-α-asparginskāb-6-methyl-1,2,3-oksatiazīn-4 (3 h)-one-2.2-dioxide salt of 339.4. Chemical formula C18H23O9N3 molecular weight of 339.5.457.46 339.6. assay 63,0-66.0% aspartame (dry matter per) and 34,0-0% acesulfame (acid form on the anhydrous basis) 339.7. Looks like a White crystalline powder odourless 339.8. identity proof: 339.8.1. The solubility of water soluble in limited quantities; slightly soluble in ethanol 339.8.2. Light transmission 1% solution in water light transmittance, determined in a 1 cm cell at 430 nm, using a suitable spectrophotometer using water and comparison, not less than 0.95, equivalent to the absorption, not more than approximately 0.022.339.8.3 specific rotation [α] 20 d angle = (+ 14.5 °) to (+ 16,5 °) to determine the concentration of 6.2 g in 100 ml formic acid N, 15 30 minutes after solution preparation. The calculated specific rotation angle divide by 0.646 to correct for the aspartame content under the salt of aspartame-acesulfame 339.9. Purity criteria: 339.9.1. Loss on drying not more than 0.5% (105 ° C, 4 h) 339.9.2.5-benzyl-3.6-dioks-2-piperazīnetiķskāb is not more than 0.5% 339.9.3. lead not more than 1 mg/kg E 965 (I) 340-Meal of 340.1. synonyms D-meal (D-maltitol); maltose hidrogenāt (hydrogenated maltos) 340.2. Chemical name (α)-D-glikopiranozil-1.4-D-glucitol is 340.3. Einecs 209-567-0 340.4. Chemical formula C12H24O11 molecular weight 340.6 340.5.344.31. Not less than 98% of the parent D-maltitol C12H24O11 (anhydrous) 340.7. Looks like a White crystalline powder with a sweet taste of 340.8. identity proof: 340.8.1. Very good solubility soluble in water, soluble in ethanol bad. 340.8.2 specific optical rotation [α] 20 d = lenķ (+105, 5) – (+108 °) (5% w/v solution) 340.8.3. Melting point 148-151 oC 340.9. Purity criteria : 340.9.1. Water not more than 1% (Karl Fischer) 340.9.2. Ash (in the form of sulphates) not more than 0.1% of the dry matter 340.9.3. Reducing sugars, in the dry matter of not more than 0.1% (as glucose) 340.9.4. not more than 50 mg Chloride/kg in the dry matter of not more than 340.9.5. Sulfate 100 mg/kg in the dry matter 340.9.6 nickel not more than 2 mg/kg in the dry 340.9.7. Arsenic not more than 3 mg/kg dry matter 340.9.8. lead not more than 1 mg/kg in the dry matter, of 341. E 965 (II) maltitol syrup-

341.1. synonyms hydrogenated maltose – high degree of glucose syrup (hydrogenated high-the glucos maltos syrup), hydrogenated glucose syrup (glucos syrup of hydrogenated) 341.2. Definition and description of obtaining a mixture consisting mainly of meal with sorbitol and hydrogenated oligo-and polysaccharides to. Obtained by catalytic hidrogenēj glucose syrup with a high content of maltose or hidrogenēj of its individual components, which are then mixed in. As the syrup is produced, so the hard way 341.3. assay without water content not less than 99% of total hydrogenated Saccharides obtained and of not less than 50% of maltitol 341.4. Looks like a clear viscous liquids or white crystalline masses no color and no smell proof of identity: 341.5.341.5.1. Very good solubility soluble in water, soluble in ethanol bad. 341.5.2 thin layer chromatography Passes test of purity criteria: 341.6.341.6.1. Water no more than 31% (Karl Fischer) 341.6.2. Ash (in the form of sulphates) not more than 0.1% 341.6.3. Reducing sugars
Not more than 0.3% calculated as glucose 341.6.4. Chloride not more than 50 mg/kg 341.6.5. Sulfate no more than 100 mg/kg 341.6.6. Nickel not more than 2 mg/kg 341.6.7. lead not more than 1 mg/kg E 966 lactitol 342-342.1. synonyms Lactitol (lacti); laktozīt (lactositol); laktobiozīt (lactobiosi) the chemical name 342.2.4-O-β-D-galaktopiranozil-D-glucitol in Einecs 342.3.209-566-5 342.4. Chemical formula C12H24O11 molecular weight 344.32 342.5. relative 342.6. assay not less than 95% of dry matter of 342.7. Looks like a Sweet crystalline powder or colourless solution. Crystalline product in anhydrous, monohydrate or dihydrate form of proof of identity: 342.8.342.8.1. Very good solubility in water soluble 342.8.2. Specific optical rotation angle [α] 20 d = (+ 13) – (+ 16 °), calculated on the anhydrous basis (10% w/v aqueous solution) 342.9. Purity criteria: 342.9.1. Water not more than 10.5% (Karl Fischer) crystalline products 342.9.2. Ash (in the form of sulphates) not more than 0.1% of the dry matter 342.9.3. Reducing sugars, in the dry matter of not more than 0.2% (as glucose) 342.9.4. other polyols up to 2.5% calculated for 342.9.5., chlorides, in the dry matter of not more than 100 mg/kg in the dry matter of not more than 342.9.6. Sulfate 200 mg/kg dry matter 342.9.7 nickel not more than 2 mg/kg in the dry 342.9.8. Arsenic not more than 3 mg/kg dry matter 342.9.9. lead not more than 1 mg/kg in the dry matter "1.20 to supplement annex 5 with 343.1 point as follows:" (E) 968-Eritrol of 343.1 343.11. synonyms of Forest-eritrol; tetrahidroksibutān; eritrīt is the definition of derived 343.12. fermentizēj of carbohydrate source by safe and suitable food grade osmofīl yeast, for example, Moniliell or Trichosporonoid of the megachilens of pollin, with subsequent purification and drying 343.13. Chemical name 1, 2, 3, 4-Butanetetrol to 343.14. Einecs 204-737-3. Chemical formula C4H10O4 343.15 343.16. Molecular weight 122.12 343.17. assay not less than 99% after drying 343.18. Looks like white heat-resistant crystals, odorless, hygroscopic, not sweetness of approximately 60-80% of sucrose sweetness 343.19. prove the identity 343.19.1. Good solubility: soluble in water, soluble in ethanol, faintly insoluble in diethyl ether 343.19.2. Melting point 119-123 ° c 343.110. Purity criteria: 343.110.1. Loss on drying not more than 0.2% (80 ° c, six hours, in a vaccum) 343.110.2. Ash (in the form of sulphates) not more than 0.1% 343.110.3. Reducing substances not more than 0.3% (D-glucose) Ribitol and glycerol 343.110.4. Not more than 0.1% 343.110.5. lead not more than 0.5 mg/kg "1.21. supplement with 349.1 Annex 5 paragraph by the following : "Pullulān in 1204, 349.11 349.1 E. definition of linear neutral glucan consisting mainly of maltotrioz balance, connected to the 1-6 glycosidic links. It is obtained from the fermentation of food starch hydrolysate using a Aureobasidi strain of pullulan, which produces no toxins. After the fermentation of micro-organisms the cells are separated by using mikrofiltrācij, the filtrate is heat sterilized, but colours and other impurities removed by adsorption and ion exchange chromatography 349.12. Einecs 232-945-1 349.13. Chemical name (C6H10O5) x 349.14. assay in the dry matter not less than 90% of glucan 349.15. Looks like a white or dzeltenbalt powder odourless 349.16. identity proof: 349.16.1. Solubility insoluble in water, practically insoluble in ethanol at pH 5,0-7,0 349.16.2. (10% solution) 349.16.3. polyethylene glycol precipitation by 600 10 ml 2% water solution of pullulan add 2 ml-600. politilēnglikol formed white precipitate 349.16.4. Depolimerizācij with pullulanāz in two tubes of 10 ml of 10% solution of pullulan. In one test tube add 0.1 ml of a solution with pullulanāz activity 10 units/g, and the second tube 0.1 ml of water. After about 20 minutes of incubation at 25 ° C with pullulanāz treated the viscosity of the solution is visible in less than the untreated solution viscosity 349.17. Purity criteria: 349.17.1. Loss on drying not more than 6% (90 ° C, pressure not greater than 50 mmHg, 6 h) 349.17.2. Mono-, di-and Oligosaccharides in no more than 10% (expressed as glucose) viscosity 349.17.3.

100 to 180 mm2/s (10% w/w aqueous solution 30 ° C) 349.17.4. lead not more than 1 mg/kg 349.17.5. Microbiological indicators of yeast and mold: not more than 100 colonies/g. Colon bacteria – negative in 25 g of sample. Salmonella-negative in 25 g of the sample "1.22. supplement to annex 5 paragraph 360.1 as follows:" E-360.1 1452 starch aluminium octenyl succinate 360.11. synonyms saos 360.12. definition of starch aluminium octenyl succinate is starch esterified with oktenilsukcinātanhidrīt and treated with aluminium sulphate 360.13. Looks like a white or nearly white powder or granules or (if pregelatinised) flakes, amorphous powder or solid particles 360.14. prove the identity 360.14.1. Not pregelatinised: by microscopic Inspection 360.14.2. Positive staining with iodine in dark blue to light red colour 360.15. Purity criteria (definitely on the anhydrous basis except for loss on drying): 360.15.1. Loss on drying not more than 21.0% 360.15.2. Oktenilsukcinātgrup of not more than 3% 360.15.3. Oktenilsukcinskāb balance not more than 0.3% 360.15.4. Sulphur dioxide is not more than 50 mg/kg for modified cereal starches. Not more than 10 mg/kg for other modified starches, unless otherwise specified. 360.15.5 arsenic not more than 1 mg/kg 360.15.6. lead not more than 2 mg/kg 360.15.7. Mercury not more than 0.1 mg/kg 360.15.8. not more than 0.3% Aluminium "1.23. to supplement annex 6 to 103.1 points by the following:" (E) 103.1 Butylhydroquinone (TBHQ) 319 Butilhydroquinon (TBHQ) antioxidant "1.24 to supplement annex 6 to 154.1 punk in this version : "154.1 E 426 soybean hemiceluloz Soybean hemicellulos of the various" 1.25 to supplement annex 6 with 170.1 points by the following: "E 462 ethyl cellulose Ethyl cellulos 170.1 of the various" 1.26. supplement with 245.1 Annex 6 paragraph by the following: "E 586 4-hexylresorcinol 245.1 4-heksylresorcinol different" 1.27 to supplement annex 6 with 288.1 points by the following: "E 968 Eritirol Erythirol of 288.1 sweetener, various" 1.28. to supplement annex 6 to 293.1 points following E 1204 Pullulān of 293.1: "different" Pullulan 1.29. supplement to annex 304.1 6 point as follows: "304.1 E 1452 starch aluminium octenyl succinate Starch aluminium octenyl DNA is different" 1.30. supplement to annex 7 57.1 points the following: "(E) 57.1 Butylhydroquinone (TBHQ) 319 Butilhydroquinon (TBHQ) antioxidant" 1.31. supplement to annex 7 59.1 points following: 59.1 "E 1452 starch aluminium octenyl succinate Starch aluminium octenyl DNA is different" 1.32. supplement to annex 7 90.1 points in this version E 968 Eritirol 90.1 in ":" Erythirol ", various sweeteners 1.33. supplement to annex 7 93.1 points by the following:" E 462 ethyl cellulose Ethyl cellulos 93.1 is different "1.34. supplement to annex 7 314.1 point as follows:" (E) Pullulān in 1204 Pullulan 314.1 different "1.35. to supplement annex 7 with 327.1 points by the following:" E 426 soybean 327.1 hemiceluloz hemicellulos of Soybean variety "of 1.36. supplement to annex 7 380 points as follows. : "380. E 586 4-hexylresorcinol 4-heksylresorcinol different" 2. the rules shall enter into force on 28 January 2008.
Prime Minister a. Halloween Minister of Agriculture m. Roze Ministry of Agriculture presented version of annex 1 of the Cabinet of Ministers of 11 December 2007 regulations no 860 annex 1 "Cabinet of 27 February 2007 Regulation No. 158 of food products for use in food additives and food additives the maximum dose notes: 1. The maximum dose-food additives maximum quantity, except: 1. meat products nitrates (E 251 and E 252) and nitrites (E 249 and E 250) is listed in both the authorized quantity attached and the balance in the finished product; 1.2. beverages dimethyldicarbonate (242 E) is added to the allowed quantity; 1.3. all products that have added to phosphoric acid and phosphates (E 338-341, 343, 450-452, E and E) and it allowed the quantity added. 2. no regulated dose-food additives is not regulated, and according to good manufacturing practice for food additives used no more than necessary for the achievement of targets (provided that the consumer is not misled). 3. the maximum levels of food additives have been defined: 3.1, which distributes food trade; 3.2. the food ready for consumption in mixing made fun & according to the instruction for use, the following groups of food additives: 3.2.1. food additives that are added to foods for infants and young children; 3.2.2. colouring matters; 3.2.3. sweeteners; 3.2.4. the various food additives: E 200-219, 353-363, 297, 385, 405, 416, 420-421, 425, 431-436, 442-445, 468, 473-495, 512, 520-523, 535-556, 559, 583-635, 900-950, 951, 953 927b,, 957, 959, 965-967, 1201, 1202, 999, 1505, 1518.4. Maximum doses of aluminium sulphate laid down by aluminum content in the product. 5. The maximum dose of acids and their salts (adipināt, ascorbate, benzoate, cyclamate, eritorbāt, p-hidroksibenz, the turbot propionate and sorbate) determined by the acid content in the product. 6. the maximum dose of phosphoric acid and phosphates detected by P2O5 content in the product. 7. maximum dose guanilskāb, guanilāt, inozīnskāb, inozināt and ribonukleotīd in particular, by the contents of guanilskāb products. 8. Maximum dose saccharin and its salts determined by saccharine content in the product. 9. The maximum dose of sulphur dioxide and sulphites in certain by total SO2 content in the product. Sulphur dioxide is considered present if the quantity is less than 10 mg/kg. 10. The maximum dose of aspartame-acesulfame salt 1 certain Acesulfame K by (a) or (b) aspartame content of salt. Using the salt of aspartame-acesulfame-1 may not exceed the aspartame acesulfame K, and the maximum dose of relevant food products.

1. Dairy products no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 1.1. Milk and milk beverages Milk and buttermilk 1.1.1 1.1.1.1. Milk of different phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 1 g/l (separately or together) – only sterilized and ultra temperature processed milk, sodium citrate-E 331 4 g/l only in ultra-temperature processed goat's milk buttermilk 1.1.1.2. See annex 2 – sterilized regulated not only Buttermilk 1.1.2. Flavoured and/or fermented milk drink and its analogues, Riboflavin 1.1.2.1. colours and hlorofilīn in Chlorophyll Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated – except for the milk with chocolate 1.1.2.2. Sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame sāls1 10) E E E E 950 951 952 954 955 E E E 959 600 962 350 mg/l mg/l mg/l 80 250 mg/l mg/l 50-300 mg/l 350 mg/l (a) drinks, energy-reduced or with no added sugar 1.1.2.3. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 2 g/l (separately or together) – the only chocolate and malt -containing products; 20 g/l (separately or together), vegetable protein drinks containing soybean hemiceluloz E 426 5 g/l only milk drinks intended for retail sale of sucrose esters of fatty acids (E) 473 5 g/kg (separately or together) sucrose glycerides E 474 and E 620 glutamic acid glutamate-625 10 g/kg (separately or together) and guanylic acid guanilāt) 628-629 E 7 500 mg/kg (separately or together) and inosinic acid inozināt 7) E 630-633 Ribonukleotīd 7) E 634-635, see also annex 2 not regulated

1.2. the Curdled and fermented dairy products except beverages 1.2.1. Fermented milk products After fermenting unfired 1.2.1.1. dairy products 1.2.1.1. Sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 350 mg/kg 1 g/kg 250 mg/kg 100 mg/kg 400 mg/kg 50 mg/kg, 350 mg/kg (a) energy-products the value of sugar sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated products, energy-reduced or with no added sugar 1.2.1.2. After fermentation in heated dairy products 1.2.1.2.1. Sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E 959 954 955 E 962 350 mg/l 1 g/l 250 mg/l 100 mg/l 400 mg/kg 50 mgkg 350 mg/kg (a) products, energy-reduced or with no added sugar and sorbitol sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated 1.2.1.2.2. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 1 g/l (separately or together) glutamic acid E 620 625 and glutamate-10 g/kg (separately or together)


Guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg see also annex 2 unregulated "1.2.2. With enzyme coagulated dairy products 1.2.2.1. Antioxidants , preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) 1.2.2.2. Riboflavin in Chlorophyll and pigments are Chlorophyll a and hlorofilīn hlorofilīn can be a complex caramel Augogl-Carotene in paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 1.2.2.3. Sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 962 350 959 954 954 mg/kg 1 g/kg 250 mg/kg 100 mg/kg 400 mg/kg 50 mg/kg, 350 mg/kg (a) products, energy-reduced or with no added sugar and sorbitol sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 953 E 966 E 967 E 968 unregulated 1.2.2.4. Variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup E 420 E lactitol xylitol 421 E E E E 966 965 953 967 unregulated "Konjac" E 425 10 g/kg also see annex 2.


non-regulated 1.3 of concentrated milk and analogues 1.3.1. Condensed milk 1.3.1.1. A variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 1 g/kg (separately or together) – condensed milk with dry matter content of less than 28%; 1.5 g/kg (separately or together) – condensed milk with dry matter content of more than 28% Ascorbic acid E 300 non-regulated sodium ascorbate Ascorbic acid fatty acid E 301 ēster 322 E 304 Lecithin E E 331 sodium citrate Potassium citrate 332 E 407 carrageenan E sodium carbonate potassium carbonate 500 E E E 509 calcium chloride 501 1.3.2. other concentrated milk products other than those referred to in paragraph 1.3.1. item 1.3.2.1. colours not regulated E 101 Riboflavin Chlorophyll and Chlorophyll hlorofilīn E 140 and E complex can hlorofilīn Caramel E 150-141 d Augogl E 153 carotenes E 160 a paprika extract, capsanthin, kapsorubīn E 160 beetroot red, betanin E 163 anthocyanins 162 E E 170 calcium carbonate E 171 titanium dioxide and iron oxide hydroxides (E) 172 1.3.2.2. A variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 30 g/kg (separately or together)-drink baltinātāj; 50 g/kg (separately or together) – just drink baltinātāj vending machines for polyoxyethylene sorbitan esters, E 432-436 5 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 20 g/kg (separately or together) – just drink baltinātāj of fatty acids polyglycerol esters, E 475 5 g/kg; 500 mg/kg, and only drink baltinātāj of propane-1.2-diol fatty acid esters (E) 477 5 g/kg; 1 g/kg, and only drink baltinātāj of Stearoil-2-E 481-482 lactate 3 g/kg (separately or together) – just drink baltinātāj-sorbitan esters, E 491-495, 5 g/kg (separately or together) – also baltinātāj of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol Xylitol Eritirol E E E E 420 421 965 966 953 E E E 967-968 unregulated except for liquid products "Konjac" E 425 10 g/kg see also annex 2 not regulated 1.4. Cream and its analogues 1.4.1. Pasteurized, sterilized and ultra temperature processed cream section 1.4.1.1. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) – also for sucrose esters of fatty acids whipped cream in sucrose glycerides 473 474 5 g/kg of E E (alone or in total) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated E 401 sodium alginate is not regulated-pasteurized cream E 402 potassium alginate, E 407 carrageenan

E Karboksimetilceluloz sodium salt of the fatty acid and diglycerides monoglicerīd 466 E 471, see also annex 2 – with the exception of the unregulated pasteurized cream 1.4.2. "Clotted cream" cream 1.4.2.1. Antioxidants, preservatives E 234 10 mg/kg Nizīn 1.4.2.2. colours of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 160 160 162 E E E E 163 E 170 171 172 not regulated E E 1.4.2.3. Variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" 425 10 g/E See also annex 2 kg to the unregulated 1.4.3. Cream analogues, Riboflavin 1.4.3.1. colours and hlorofilīn in Chlorophyll Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 1.4.3.2. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) polyoxyethylene sorbitan esters, E 432-436 5 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 5 g/kg of propane-1.2-diol fatty acid esters (E) 477 5 g/kg; 30 g/kg, for garnish for sweet whipped dishes and desserts (except cream) sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 953 E E E 966-967 968 unregulated except for liquid products "Konjac" E 425 10 g/kg see also annex 2 unregulated 1.5. Milk powder and cream powder 1.5.1. Milk powder and cream 1.5.1.1. Antioxidants, preservatives gallates Tetrabutilhidrohinon (TBHQ) Butylated hydroxyanisole (BHA) of E-E 312 310 319 E 320 200 mg/kg (alone or in combination, in proportion to the fat content) milk powder only drinks in vending machines and 1.5.1.2. different phosphoric acid phosphates E 338-341) E 6 343 E 450-452 (2.5 mg/kg separately or together) – only in the case of dried milk and skimmed-milk powder Ascorbic acid, sodium ascorbate Ascorbic acid fatty acid ēster 5), Lecithin, sodium citrate, potassium citrate, carrageenan, sodium carbonate, potassium carbonate, calcium chloride E 300 301 304 E E E E E E 407 322 332 331 E E E 500 501 509 unregulated glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 E 634-635


500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated 1.5.2. other powdered milk products other than those referred to in point 1.5.2.1 1.5.1. colours of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin kapsorubīn, beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 not regulated various fatty acids polyglycerol 1.5.2.2. esters of E 475 5 g/kg of E 620 glutamic acid and glutamate-625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 E 634-635


500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 1.6. Cheese and its analogues 1.6.1. Non matured and ripened cheese point 1.6.1.1.

Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together): unripened cheese; -pre-packaged cheese slices, cheese and cheese layered with addition of other foods; unregulated-only surface treatment nitrates E 251-252 150 mg/kg (expressed as NaNO3) added during production quantity only semi-hard and hard, semi-hard cheese Natamicīn E 235 1 mg/dm2-only surface treatment (must not be deeper than 5 mm) Nizīn E 234 12.5 mg/kg – ripened cheese may contain some cheeses as natural process of fermentation product of Hexamethylene Tetramine E 239 25 mg/kg (expressed as formaldehyde) – only for provolone cheese propionic acid and propionate E 280-283 unregulated-only surface of lysozyme (E) 1105 unregulated-matured cheese 1.6.1.2. colours Litolrubīn BK E 180 unregulated only eat cheese cover annatto, bixin, norbixin E 160b 20 mg/kg Kurkumīn a Tartrazīn E 100 E, Riboflavin 101 102 not regulated E-only eat cheese cover of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine, Indigo Carmine Brilliant FCF and hlorofilīn in Chlorophyll Chlorophyll and hlorofilīn copper complex in Green's brilliant black BN caramel , black PN Augogl-Brown HT carotenes lycopene paprika extract, capsanthin, kapsorubīn beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid lutein beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides (E) 104 110 120 E E E E E E 122 124 129 131 132 133 E E E E E E 140 141 142-150 151 153 155 d E E E E E E E 160d 160 160 160 E E E E 160f 161b 162 163 E 170 E 171 E 172 unregulated food cheese only – cover of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-only cheese flavoured in Red anthocyanins E 120 E 163 125 mg/kg not only regulated the Red marbled cheese in the Chlorophyll and hlorofilīn in Chlorophyll and hlorofilīn copper complex E 140 E 141 unregulated-only "Sage Derby cheese" Augogl E 153 unregulated-only "Morbier cheese" E 160A carotenes unregulated-only matured cheese paprika extract, capsanthin, kapsorubīn E 160 c annatto, bixin, norbixin E 160b 15 mg/kg-matured cheese; 35 mg/kg – just cheese "Mimolette"; 50 mg/kg – just cheese "Red Leicester" 1.6.1.3. different calcium carbonate magnesium carbonate to calcium chloride Glukonskāb Delta-Lactone E E E E 170 504 509-575 unregulated matured cheese E 500 sodium hydrogen carbonate (II) contributions of not only during the manufacture of sour milk cheese, E unregulated pulp to the 460-sliced and grated aged cheese to pulp powder E 460 (II) unregulated-only "mozzarella" cheese (grated and sliced) acetic acid lactic acid citric acid Delta-Lactone of Glukonskāb E E E E 260 270 330 575 unregulated-only cheese "mozzarella" phosphoric acid and phosphates 6 E 338-341) E E 450-452 2 343 g/kg (separately or together)-unripened cheese, except "mozzarella" silica and silicates (E) 551-556-559 10 g/kg of E just sliced or grated hard and semi-hard cheese "glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together)" mozzarella "except guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) sorbitol Mannitol and sorbitol syrup, isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 1.6.2. Whey cheese 1.6.2. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202 – 203 unregulated-only surface treatment nitrates E 251-252 150 mg/kg (expressed as NaNO3) added during production quantity-only solid , semi-hard and semi-hard cheese propionic acid and propionate E 280-283 unregulated-only surface treatment 1.6.2.2. Variety of acetic acid lactic acid citric acid Delta-Lactone of Glukonskāb E E E E 260 270 330 575 unregulated sorbitol syrup Sorbitol and mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg pulp powder E 460 (II) unregulated-only grated and sliced cheese 1.6.2.3. colours Litolrubīn BK Annatto, bixin, norbixin, E 160b unregulated 20 180 mg/kg only eat cheese cover of Riboflavin Kurkumīn in Tartrazīn E E E 100 101 102 unregulated food cheese only – cover of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine, Indigo Carmine Brilliant FCF and hlorofilīn in Chlorophyll Chlorophyll and hlorofilīn copper complex in Green's brilliant black BN caramel , black PN Augogl-Brown HT carotenes lycopene paprika extract, capsanthin, kapsorubīn beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid lutein beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides (E) 104 110 120 E E E E E E 122 124 129 131 132 133 E E E E E E 140 141 142-150 151 153 155 d E E E E E E E 160d 160 160 160 E E E E 160f 161b 162 163 E 170 E 171 E 172 unregulated food only – in the case of cheese processed cheese 1.6.3 1.6.3.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 2 g/kg (separately or together); unregulated-only surface treatment Nizīn E 234 – 12.5 mg/kg may contain certain cheeses as natural fermentation product nitrates E 251-252 150 mg/kg (expressed as NaNO3) added during production quantity-only hard, semi-hard and semi-hard cheese propionic acid and propionate E 280-283 unregulated-only surface treatment 1.6.3.2. colours carotenes paprika extract, capsanthin, kapsorubīn E 160 E 160 non-regulated only for processed cheese flavoured annatto bixin, norbixin, E 160b Riboflavin 15 mg/kg of Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 not regulated – only for processed cheese flavoured 1.6.3.3. Kurkumīn of Tartrazīn dyes for quinoline yellow sunset yellow FCF , oranždzelten S Ponceau 4R, cochineal, carmines, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 100 mg/kg (individually or together we processed only)-flavoured cheese 1.6.3.4. Variety of silica and silicate E 551-556 E 559 10 g/kg (separately or together) – just sliced and grated hard or semi-hard cheese phosphoric acid and the phosphates E 338, E 339-6) 341 E 450-452 20 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 E 634-635


500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 1.6.4. Cheese analogues 1.6.4.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 2 g/kg (separately or together)-protein containing only cheese analogues; unregulated-only surface treatment nitrates E 251-252 150 mg/kg (expressed as NaNO3) added during production quantity 1.6.4.2. colours Litolrubīn BK annatto, bixin, norbixin, E 160b unregulated 20 180 mg/kg only eat cheese cover of Riboflavin in the Tartrazīn of Kurkumīn quinoline yellow E 104 100 101 102 E E E unregulated – just eat cheese cover sunset yellow FCF, Ponceau 4R of oranždzelten S , carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine, Indigo Carmine Brilliant FCF and hlorofilīn in Chlorophyll Chlorophyll and hlorofilīn copper complex in Green's caramel diamond black BN, black PN Augogl-Brown HT carotenes lycopene paprika extract, capsanthin, kapsorubīn beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) beet red, lutein betanin anthocyanins calcium carbonate titanium dioxide iron oxides and hydroxides

110 E 120, E e E E E 122 124 129 131 132 133 E E E E E E 140 141 142-150 151 153 155 d E E E E E E E 160d 160 160 160 E E E E 160f 161b 162 163 170 171 172 E E E unregulated – just eat cheese cover and hlorofilīn of Chlorophyll in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract , capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 1.6.4.3. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 20 g/kg (separately or together)-only products similar to processed cheeses propionic acid and propionate E 280-283 unregulated-only the surface of silica and silicates (E) 551-556 E 559 10 g/kg (separately or together), sliced or grated cheese and processed cheese analogue analogue of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup Isomalt and mannitol Meal maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 1.7. Dairy desserts (including flavoured and prepared from milk products mentioned above) 1.7.1. Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 300 mg/kg (separately or together) – just not calcined products 1.7.2. Colours of Riboflavin Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated annatto, bixin, norbixin E 160b 10 mg/kg Kurkumīn a Tartrazīn of quinoline yellow sunset yellow FCF , oranždzelten S Ponceau 4R, cochineal, carmines, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 150 mg/kg (individually or together), but E 110, E 122, E 124 and E 155 the maximum dose should not exceed 50 mg/kg 1.7.3. Sweeteners aspartame Acesulfame K cyclamic acid and its sodium and calcium salts 5) saccharine and its sodium, potassium and calcium salts neohesperidine DC 8) E E E E 950 951 952 954 E 959 350 mg/kg 1 g/kg 250 mg/kg 100 mg/kg 50 mg/kg, energy-reduced or with no added sugar and sorbitol sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated 1.7.4. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 3 g/kg (separately or together); 7 g/kg (separately or together) – powdered products fumaric acid (E) 297 4 g/kg only jelly products, products with fruit aromas and powders adipic acid and 5-adipināt) E 355 357 1 g/kg-products with fruit aromas and powders; 6 g/kg only jelly products Dzintarskāb E 363 6 g/kg of Propane-1.2-diol alginate, E 405 5 g/kg only dessert fillings, coatings and garnish in Karaj resins E 416 6 g/kg "Konjac" E 425 10 g/kg of polyoxyethylene sorbitan esters, E 432-436 3 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 2 g/kg of propane-1 fatty acids 2-1,2-diol esters (E) 477 5 g/kg Stearoil-2-E 481-482 lactates 5 g/kg (separately or together) 483 5 g/kg of E Steariltartrāt sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol, and Maltitol isomalt maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated thaumatin (E) 957 5 g/kg-just as a taste Enhancer see also annex 2 not regulated 2. Fat no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5 2.1.) FAT (not emulsified) 2.1.1. animal fats and oils 2.1.1.1. Antioxidants gallates, preservatives Teterabutilhidrohinon (TBHQ) Butylated hydroxyanisole (BHA) of E-312 310 E319 E 320 200 mg/kg (separately or together) expressed in proportion to fat content (using gallates, TBHQ, together and separately, BH BH dose should be reduced proportionately) Butylated hidroksitoluol (BHT) to E 321 100 mg/kg E dye 2.1.1.2. Kurkumīn 100 not regulated not regulated E 160A carotenes in annatto, bixin, norbixin E 160b 2.1.1.3.10 mg/kg of various fatty acids Ascorbic acid ēster E 304 not regulated E 306 Tocopherol-309 unregulated Lecithin E 322 30 g/l citric acid salts of citric acid E 330-333 and unregulated Mono-and diglycerides of fatty acids E 471 10 g/l E 270 lactic acid is not regulated in oils and fats (excluding crude oil and olive oil), which are specially designed for baking and cooking or meat sauce (gravy) preparation of Ascorbic acid E 300 Ascorbic acid fatty acid ēster E Tocopherol E 306 304 – 309 Lecithin E 322 30 g/l of Mono-and diglycerides of fatty acids E 471 10 g/l of Mono-and diglycerides of fatty acids of citric acid esters E 472 c citric acid and citrate not regulated E-330 333 E Dimethylpolysiloxane 900 10 mg/kg – just in 2.1.2 vegetable frying oils and fats 2.1.2.1. Antioxidants, preservatives gallates Teterabutilhidrohinon (TBHQ) Butylated hydroxyanisole (BHA) of E-312 310 E319 E 320 200 mg/kg (separately or together) only products that are used in hot processed foodstuff industrial production and frying oils and fats, except for olive pomace oil, expressed in proportion to fat content (use of gallates , TBHQ, BHA and BHT, individual doses should be reduced proportionately) Butylated hidroksitoluol in "(BHT) 321 100 mg/kg E 2.1.2.2. Dyes Kurkumīn E 100 not regulated not regulated E 160A carotenes in annatto, bixin, norbixin E 160b 10 mg/kg the Ascorbic acid 2.1.2.3. Different fatty acid ēster Lecithin, tocopherols, citric acid and citrate, Mono-and diglycerides of fatty acids (E) 304 E 306-309 E 322 E 330-333 E 471 unregulated is not regulated not regulated in 30 g/l 10 g/l with the exception of Virgin oil and olive oil are not regulated E 270 lactic acid oils and FAT (except Virgin oils and olive oil), which are specially designed for baking and cooking or meat sauce (gravy) preparation of Ascorbic acid E 300 Ascorbic acid fatty acid ēster E Tocopherol E 306 304 – 309 Lecithin E 322 30 g/l of Mono-and diglycerides of fatty acids E 471 10 g/l of Mono-and diglycerides of fatty acids of citric acid esters E 472 c citric acid and citrate not regulated E 330-333 alpha-tocopherol E 307 200 mg/l-refined olive oil and olive-pomace oil Dimethylpolysiloxane E 900 10 mg/kg – just baking

2.2. the fat emulsion (mainly with water in oil) 2.2.1. Fat emulsion, with a fat content of not less than 60% 2.2.1.1. Butter carotenes E 160 2.2.1.1.1 colours is not regulated, except sheep and goats milk products 2.2.1.1.2. different E 500 sodium carbonate unregulated – sour cream butter and Margarine 2.2.1.2. similar products 2.2.1.2.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) 2.2.1.2.2. colours Kurkumīn E 100 not regulated not regulated E 160A carotenes in annatto bixin, norbixin, E 160b, 10 mg/kg of Propane-1.2 2.2.1.2.3. Various-1,2-diol alginate E 405 3 g/kg polyoxyethylene sorbitan esters, E 432-436 10 g/kg (separately or together) only products that you bake in the oven for sucrose esters of fatty acid sucrose glycerides E 473 E 474 10 g/kg (separately or together) propane-1.2-diol fatty acid esters (E) fatty acids polyglycerol 477 10 g/kg of E 475 5 g/kg Hester thermal oxidized soya oil exposure the product with Mono-and diglycerides of fatty acids E 5 g/kg-479b just frying Stearoil-2-E 481-482 lactate 10 g/kg (separately or together) sorbitan esters, E 491-495 10 g/kg (separately or together) neohesperidine DC E 959 5 mg/kg – just as a taste Enhancer fat spreads (spread), glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) and sorbitol sorbitol syrup isomalt and mannitol Meal maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 967 E E E 938 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 2.2.2. Fat emulsion, with a fat content of less than 60% 2.2.2.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 2 g/kg (separately or together) 2.2.2.2. colours

Kurkumīn E 100 not regulated not regulated E 160A carotenes in annatto, bixin, norbixin E 160b 2.2.2.3.10 mg/kg of various Calcium Disodium ethylenediaminetetraacetate E 385 100 mg/kg-only fat spreads (spread) with a fat content of not more than 41% Propane-1.2-diol alginate E 405 3 g/kg polyoxyethylene sorbitan esters, E 432-436 10 g/kg (separately or together) only products that you bake in the oven for sucrose esters of fatty acid sucrose glycerides E 473 E 474 10 g/kg (separately or together) fatty acids in propane-1 2-1,2-diol esters 477 10 g/kg E fatty acids polyglycerol esters, E 475 5 g/kg of Polyglycerol poliricinolāt E 476 4 g/kg, only fat spreads (spread) with a fat content of not more than 41% thermally oxidised soya oil exposure the product with Mono-and diglycerides of fatty acids E 479b 5 g/kg, just baking Stearoil-2-E 481-482 lactate 10 g/kg (separately or together) sorbitan esters, E 491-495 10 g/kg (separately or together) neohesperidine DC E 959 5 mg/kg- just as a taste Enhancer fat spreads (spread), glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg see also 2. the annex is not regulated 2.3. Fat emulsions, other than those referred to in point 2.3.1 2.2. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) for products with a minimum fat content of 60%; 2 g/kg (separately or together), all other colours Kurkumīn E 2.3.2 100 not regulated not regulated E 160A carotenes in annatto, bixin, norbixin E 160b 10 mg/kg of Propane-1.2 Different 2.3.3-1,2-diol alginate E 405 3 g/kg polyoxyethylene sorbitan esters, E 432-436 10 g/kg (separately or together) only products that you bake in the oven for sucrose esters of fatty acid sucrose glycerides E 473 E 474 10 g/kg (separately or together) fatty acids in propane-1 2-1,2-diol esters 477 10 g/kg E fatty acids polyglycerol esters, E 475 5 g/kg of Polyglycerol poliricinolāt E 476 4 g/kg-just spread with a fat content of not more than 10% thermally oxidised soya oil exposure the product with Mono-and diglycerides of fatty acids E 479b 5 g/kg, just baking Stearoil-2-E 481-482 lactate 10 g/kg (separately or together) sorbitan esters, E 491-495 10 g/kg (separately or together) glutamic acid and glutamate E 620-625 (10 g/kg separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eroitirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 unregulated 2.4. Fatty desserts 2.4.1. Sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 350 mg/kg 1 g/kg 250 mg/kg 100 mg/kg 400 mg/kg 50 mg/kg, 350 mg/kg (a) products, energy-reduced or with no added sugar and sorbitol sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E 967 E 968 unregulated 2.4.2. colours annatto, bixin, norbixin E 160b Riboflavin 10 mg/kg of Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 Kurkumīn in Tartrazīn in unregulated quinoline yellow sunset yellow FCF , oranždzelten S Ponceau 4R, cochineal, carmines, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 150 mg/kg (individually or together), but E 110, E 122, E 124, E 155 the maximum dose should not exceed 50 mg/kg of Different phosphoric acid and 2.4.3. phosphates E 338-341) E 6 343 E 450-452 3 g/kg (separately or together); 7 g/kg for powdery products fumaric acid (E) 297 4 g/kg only jelly products, products with fruit aromas and powders adipic acid and 5-adipināt) E 355 357 1 g/kg, only products with fruit aromas and powders; 6 g/kg – jelly products Dzintarskāb E 363 6 g/kg of Propane-1.2-diol alginate, E 405 5 g/kg only reloads, garnish and coatings resins E Karaj 416 6 g/kg polyoxyethylene sorbitan esters, E 432-436 3 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 2 g/kg (separately or together) fatty acids in propane-1 2-1,2-diol esters (E) 477 5 g/kg (separately or together) Stearoil-2-E 481-482 lactates 5 g/kg (separately or together) 483 5 g/kg of E Steariltartrāt sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol Isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated thaumatin (E) 957 5 mg/kg – just as a taste Enhancer "Konjac" E 425 10 g/kg see also annex 2 not regulated 3. Ice cream no Additive group PO box the name of the additive E number and use the maximum dose 1)-4) 1 2 3 4 5 3.1 annatto dye bixin, norbixin, E 160b, 20 mg/kg Kurkumīn a Tartrazīn of quinoline yellow, sunset yellow FCF Carmine Azorubine, carmoisine allura red 4R of Kumač EYE Patentzil the V indigotine, Indigo Carmine FCF Green's Brilliant black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 150 mg/kg (separately or together), but E 110, E 122, E 124, E 155 the maximum dose should not exceed 50 mg/kg 3.2. Riboflavin in Chlorophyll and pigments are Chlorophyll a and hlorofilīn hlorofilīn can be a complex caramel Augogl-Carotene in paprika extract, beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 not regulated 3.3. Sweeteners aspartame Acesulfame K Saccharin and its salts 8) sucralose thaumatin neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 957 E 800 962 800 mg/kg mg/kg 100 mg/kg, 320 mg/kg 50 kg 50 mg/kg, mg/800 mg/kg (b) the products, energy-reduced or with no added sugar and sorbitol sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 953 E 966 E 967 E 968 Acesulfame K unregulated Saccharin and its salts 8) sucralose neohesperidine DC E E E E 959 2 954 955 950 g/kg 800 800 mg/kg mg/kg 50 mg/kg of ice cream without sugar waffles 3.4. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 1 g/kg (separately or together) Propane-1 2-1,2-diol alginate, E 405 3 g/kg only water ice creams containing polyoxyethylene sorbitan esters, E 432-436 1 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/kg (separately or together) propane-1.2-diol fatty acid esters (E) 477 3 g/kg (separately or together) sorbitan esters, E 491-495 500 mg/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) inosinic acid and inozināt 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated fruit 4. , vegetables (including berries, seeds, roots and mushrooms) and their products no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5 4.1) fresh fruits and vegetables 4.1.1 raw fruits and vegetables 4.1.1.1 antioxidants, preservatives and sulphur dioxide E 220 E sylfīt 9) 221-224-228 E226 10 mg/kg (separately or together) – table grapes in the 10 mg/kg (separately or together) – fresh edible parts of lič 4.1.1.2. Variety of Ascorbic acid and ascorbate, citric acid and citrate E 300-302 (E) 330-333 unregulated 4.1.2. Fresh fruit and vegetables for the surface treatment of different fatty acid sucrose esters of sucrose glycerides E E 473-474 unregulated only fresh fruit Montanskāb esters of oxidised polyethylene resin E 912 E 914 unregulated-only fresh citrus fruit


Beeswax is Kandelilvask E E E 902 Lac 901 904 unregulated-only fresh citrus fruit, melons, apples, pears and nuts Karnaubvask E 903 200 mg/kg, fresh citrus fruit, only melons, apples, pears, peaches and pineapple 4.1.3 peeled and/or cut fruit and vegetables 4.1.3.1. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together) – only the potatoes; 300 mg/kg (separately or together), onion, garlic and shallot pulp; 800 mg/kg (separately or together) – horseradish pulp 4.1.3.2 it. different E 296 Malic acid unregulated-only peeled potatoes 4.2 frozen fruits and vegetables 4.2.1. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-100 mg/kg (separately or together) – only the potatoes; 50 mg/kg (separately or together), mushrooms and white vegetables 4.2.2. E 296 Malic acid of Various unregulated-only peeled potatoes in ascorbate Ascorbic acid and citric acid and citrate in the E 300-302 E 330-333 unregulated phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) – the only potato products 4.3. Processed fruits and vegetables 4.3.1. Dried fruits and vegetables 4.3.1.1. Antioxidants , preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) – the only dried fruit sulphur dioxide and sulphites) E E 220 221-9 224 226 to 228 E alone or in combination: 50 mg/kg, and coconut; 100 mg/kg, and mushrooms; 150 mg/kg, and ginger; 200 mg/kg for tomatoes; 400 mg/kg for white vegetables and granulated potatoes; 600 mg/kg for apples and pears; 1 g/kg,-bananas; 2 g/kg for apricots, peaches, grapes, plums, figs; 500 mg/kg for other fruits and nuts in shell gallates Tetrabutilhidrohinon (TBHQ) Butylated hydroxyanisole a 310-312 E E E 319 320 25 mg/kg (separately or together) – only granulated potatoes 4.3.1.2. colours Kurkumīn E 100 potatoes only – not regulated flakes and granules 4.3.1.3. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) – only the potato products of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) Inosinic acid and inozināt) Ribonukleotīd 7 7 626-629 E) E-633 634 635 636 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated hydrogenated poly-1-dekēn E 907 2 g/kg as glazing agents only – dried fruit "Konjac" E 425 10 g/kg see also annex 2 not regulated 4.3.2. Fruits and vegetables in vinegar , in oil or brine 4.3.2.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) – only olives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 2 g/kg (separately or together) – the only vegetables, except olives, sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-100 mg/kg (separately or together) – excluding olives; 50 mg/kg (separately or together) – white vegetables, mushrooms and pickled nuts; 500 mg/kg (separately or together) – Gold Peppers in brine dyes in Chlorophyll 4.3.2.2. Riboflavin and hlorofilīn in Chlorophyll and hlorofilīn copper complex caramel carotenes beet red, betanin E E E 101 Anthocyanins 140 141-150 d E E E E 160 162 163 unregulated – vegetables, except olives 4.3.2.3. Sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 962 200 mg/kg 300 mg/ kg 180 160 mg/kg mg/kg 100 mg/kg 200 mg/kg (a) only products alongside 4.3.2.4. Variety of phosphoric acid and phosphates E 338-341 E 6) 434 E 450-452 5 g/kg (separately or together) – only the potato products of iron gluconate E 579 iron lactate (E) 585 150 mg/kg (separately or together) – the only oxidation blackened olives glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd 7)
E 626-629-633-634 E 630 E 635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg white Acacia gum, Guar gum, Xanthan gum, E 412, E 415 410 E unregulated – chestnuts in liquid see also annex 2 not regulated 4.3.3. Canned or pasteurised fruit and vegetables 4.3.3.1. Antioxidants preservatives, sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together) – only mushrooms and pickled nuts; 100 mg/kg (separately or together) – white vegetables, potatoes, cherries, dried fruit and rehidratēt for "lyche"; 250 mg/kg (separately or together)-lemon slices 4.3.3.2 sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 350 mg/kg 1 g/kg g/kg 200 mg/1 kg 400 mg/kg 50 mg/kg mg/kg only 350 products, energy-reduced or with no added sugar 4.3.3.3. colours of Brilliant Tartrazīn FCF Green S E E E 102 133 142 100 mg/kg, 20 mg/kg 10 mg/kg only tinned peas Eritrozīn E 127 150 mg/kg-only "Bigarreaux" cherries in syrup varieties and cocktails in the Tartrazīn Kurkumīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN Brown HT, black PN lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b mg/kg 200 (separately or together) – the only preserved red berries and Chlorophyll hlorofilīn in the Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract , capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-only preserved red berries 4.3.3.4. Variety of acetic acid and lactic acid and lactates acetates Malic acid Ascorbic acid and ascorbate in the citric acid salts of citric acid and tartaric acid and tartrate, calcium chloride Glukonskāb Delta-Lactone E 260-263 E 270 E 325-327 E 296 E 300-302 E 330-333 334-337 E E E 575 509 unregulated phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 800 mg/kg (separately or together) – fruit and their products; 5 g/kg (separately or together), potato products, Calcium Disodium ethylenediaminetetraacetate E 385 250 mg/kg – only artichokes, legumes and mushrooms are not regulated E 440 pectin-fruit Compote other than Apple Compote of Tin chloride E 512 25 mg/kg (expressed as Tin) – only white asparagus Dimethylpolysiloxane E 900 10 mg/kg 4.3.4. jelly, Jam and similar products 4.3.4.1 jams, jellies and marmalades, chestnut puree 4.3.4.1.1 antioxidants , preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1.5 g/kg (separately or together)-sorbic acid and sorbates marmalades 5) benzoic acid and benzoates E 200, E 202-5) 203 E 210-213 1 g/kg (separately or together) – 500 mg/kg for sorbates, benzoates products with low sugar content, energy-reduced or with no added sugar sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (individually or total) – except for the extra ("extra") jam and jelly 4.3.4.1.2. Sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 962 1 959 954 955 g/kg 1 g/kg g/kg 200 mg/1 kg 400 mg/kg 50 mg/kg 1 g/kg (b) the products, energy-reduced except the first and chestnut sorbitol sorbitol syrup isomalt and mannitol Meal maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967-968 unregulated products, energy-reduced or with no added sugar, except in 4.3.4.1.3. pir chestnut colours of Chlorophyll and hlorofilīn Kurkumīn in the hlorofilīn copper chlorophyll and complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet Red betanin, anthocyanins E E E E 100 140 141-150 d E 160 160 162 163 E E E unregulated, except for the extra ("extra") jam and jelly, and chestnut purée "creme de pruneaux" quinoline yellow, sunset yellow FCF S Kumač of oranždzelten of ponceau 4R 4R, Cochineal red A green S lycopene lutein E E E 124 120 104 110 E E E 160d E 161b 142 100 mg/kg (separately or together) – except for the extra ("extra") jams and jellies , chestnut puree and "creme de pruneaux" 4.3.4.1.4. different lactic acid Malic acid Ascorbic acid Calcium lactate sodium citrate citric acid, calcium citrate, tartaric acid, sodium tartrate, sodium malate in pectins

E E E E 270 296 300 330 331 E 327 E E E E E 333 334 335 350 E 440 unregulated, including extra ("extra") products and the Agar alginate Algīnskāb Karragenan in white Acacia gum, Guar gum, xanthan gum Želen gum E 400-404 406 407 E 410, E 412, E 415 418 10 E E E g/kg (separately or together) except for the extra ("extra") products, calcium chloride sodium hydroxide not regulated E 524 509 E fatty acids, Mono-and diglycerides E 471 unregulated-only extra ("extra") sorbitan monolaurate products E 493 25 g/kg, only citrus marmalades jellies Dimethylpolysiloxane E 900 10 mg/kg neohesperidine DC E 959 5 mg/kg – just a taste for stepping up the fruit jellies 4.3.4.2 fruit spread, other than those referred to in point 4.3.4.1 4.3.4.2.1. Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 500 mg/kg (separately or together) 1 g/kg (separately or together) and sulphur dioxide sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together); 100 mg/kg (separately or together) – obtained from fruit jams, jellies and marmalades 4.3.4.2.2. colours of Chlorophyll and hlorofilīn Kurkumīn in the hlorofilīn copper chlorophyll and complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin E E E 100 Anthocyanins 140 141-150 d E E E E E 160 160 162 163 unregulated quinoline yellow, sunset yellow FCF, Kumač of oranždzelten S Red 4R ponceau 4R, A green/red's lycopene lutein E E E 124 120 104 110 E E E 160d E 161b 142 100 mg/kg (separately or together) 4.3.4.2.3. Sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) neohesperidine DC E 950 951 952 954 E E E E 959 1 g/kg g/kg 1 g/1 kg 200 mg/kg 50 mg/kg for products with energy-sorbitol and sorbitol syrup, mannitol isomalt Meal will Lactitol and maltitol syrup xylitol Eritirol E E E E 420 421 965 966 953 E E E 967-968 unregulated products, energy-reduced or with no added sugar 4.3.4.2.4. different lactic acid Malic acid Ascorbic acid Calcium lactate sodium citrate citric acid, calcium citrate, tartaric acid, sodium tartrate, sodium malate in Pectin, E E E E 270 296 300 330 331 E 327 E E E E E 333 334 335-350 E 440 unregulated products energy-Algīnskāb and alginate, Agar Carrageenan white Acacia gum, Guar gum, xanthan gum Želen gum E 400-404 406 407 E 410, E 412, E 415 418 10 E E E g/kg (separately or together) also products with energy-calcium chloride sodium hydroxide E 509 E 524 unregulated Dimethylpolysiloxane E 900 10 mg/kg – also products with energy-4.3.5 and Candied with sugar syrup glazed fruits and vegetables 4.3.5.1. Antioxidants , preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1 g/kg (separately or together) the sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-100 mg/kg (separately or together) – candied or glazed fruit, vegetables, Angelika and citrus peel, also "Mostard di Frutti" 4.3.5.2 Riboflavin in Chlorophyll and pigments, Chlorophyll and hlorofilīn hlorofilīn can be a complex caramel Augogl-Carotene in paprika extract , capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 Kurkumīn in Tartrazīn in unregulated quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine Indigo, Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b mg/kg 200 (separately or together) Eritrozīn E 127 200 mg/kg-sugar syrup in canned cherries 150 mg/kg – "Bigarreaux" cherries in syrup and 4.3.5.3. cocktails sweeteners sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated-only products, energy-reduced or with no added sugar 4.3.5.4.


A variety of Stearoil-2-E 481-482 lactate 2 mg/kg (separately or together)-only product "Mostard di Frutti" aluminium sulphate (4) 520-523 E 200 mg/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E 420 E 421 965 966 953 E E E E E 967 968 unregulated 4.3.6. Fruit and vegetable products 4.3.6.1.

Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together); 200 mg/kg (separately or together) – fruit product "polenta"; 800 mg/kg (separately or together) – for liquid pectin; 2 g/kg (separately or together)-potato dough, fried potatoes and potato dish "Semmelknödelteig" benzoic acid and benzoates E 210-213 5) 2 g/kg (separately or together)-boiled red beets to sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together), mushrooms, white pickled vegetables and nuts; 100 mg/kg (separately or together) – potatoes potato dough and pie filling in 4.3.6.2. colours of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-only for the marinade additives ("relish"), "Chutney" and "Piccalill" in Tartrazīn Kurkumīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E 155 151 160d E 160 E 160f E 161b 500 mg/kg (separately or together)-only marinade, additives ("relish"), "Chutney" and "Piccalill" 4.3.6.3. Sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 350 mg/kg 1 g/kg 250 mg/kg 200 mg/kg 400 mg/kg 50 mg/kg, 350 mg/kg (a) products with energy-sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated-only products, energy-reduced or with no added sugar, except for fruit juice-containing beverages 4.3.6.4.



Variety of Ascorbic acid and ascorbate in the citric acid and citrate in the E 300-302 E 330-333 unregulated-only fruit Compote for phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 800 mg/kg (separately or together)-fruit products; 5 g/kg (separately or together) – the only potato products-Propane-1,2-diol alginate 1.2 E 405 5 g/kg of E 620 glutamic acid and glutamate-625 10 g/kg (separately or together) with the exception of fruit Compote of guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 953 E 966 E 967 E 968 unregulated "Konjac" E 425 10 g/kg pectin calcium chloride E 440 E 509 unregulated-only fruit Compote other than Apple compote, see also annex 2 – except for the non-regulated fruit Compote-4.3.7. Fruit or vegetable desserts 4.3.7.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together)-only products "Frugtgrö d" and the "rote" benzoic acid and benzoates Grütz 5) E 210-213 500 mg/kg (separately or together) – only fruit (d) "and" Frugtgrö "rote" 4.3.7.2 Grütz.

Annatto coloring bixin, norbixin, E 160b Riboflavin 10 mg/kg of Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 not regulated


Kurkumīn of Tartrazīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 150 mg/kg (separately or together), but E 110, E 122, E 124, E 155 the maximum dose should not exceed 50 mg/kg 4.3.7.3. Sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E 950 951 952 954 E E E E E E E 962 959 420 955 E 421 E 953 E 965 966 E E E 967 968 350 mg/kg 1 g/kg 250 mg/kg 100 mg/kg 400 mg/kg 50 mg/kg, 350 mg/kg (a) unregulated products, energy-reduced or with no added sugar 4.3.7.4. Variety of fumaric acid (E) 297 4 g/kg only jelly products, products with fruit taste and powdered products phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 3 g/kg (separately or together); 7 g/kg (separately or together) – powdered products, adipic acid and 5-adipāt) E 355 357 1 g/kg (separately or together) – products with fruit taste and powdered products; 6 g/kg (separately or together)-jelly products Dzintarskāb E 363 6 g/kg of Propane-1.2-diol alginate, E 405 5 g/kg only reloads, garnish, coatings and desserts Karaj resins E 416 6 g/kg polyoxyethylene sorbitan esters, E 432-436 3 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 2 g/kg of propane-1 fatty acids 2-1,2-diol esters (E) 477 5 g/kg Stearoil-2-E 481-482 lactates 5 g/kg (separately or together) 483 5 g/kg of E Steariltartrāt sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol, and Maltitol isomalt maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg pectin calcium chloride E 440 E 509 unregulated-only fruit Compote other than Apple compote, see also annex 2 not regulated 4.3.8. Fermented fruits and vegetables products 4.3.8.1. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together) – only white mushrooms and vegetables 4.3.8.2. Miscellaneous
Glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/l (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 5. Confectionery N. PO box Additive group name of the additive E number and use the maximum dose 1)-4) 1 2 3 4 5 5.1 5.1.1. Cocoa and chocolate colours Silver Gold E 174 175 not regulated E-chocolate for decoration only sweeteners sorbitol and sorbitol 5.1.2 syrup, isomalt and mannitol Meal maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated-only chocolate, energy-reduced or with no added sugar 5.1.3.






Lecithin E 322 of various unregulated citric acid E 330 5 g/kg g/kg of E Ta 334 5 E 414 Acacia gum unregulated-only surface of Glycerin not regulated E 422 E 440 Pectin unregulated-only surface of ammonium fosfatīd E 442 10 g/kg for chocolate products (including filling), Mono-and diglycerides of fatty acids E 471 of the unregulated Polyglycerol poliricinolāt sorbitan tristearate (E) E 476 492 5 g/kg g/kg only 10 chocolate carbonates E 170 E 500-501 E 503 – 504 70 g-solids-non-fat in kilograms, expressed as potassium carbonate Hydroxide magnesium oxide E 524-528 E 530 beeswax Kandelilvask 901 902 of shellac (E) E E 904 unregulated-only as glazing agents Karnaubvask E 903 500 mg/kg, as only the glazing agents fatty acid Mono-and diglycerides E 472 c citric acid esters of unregulated 5.2. Confectionery, other than those referred to in point 5.1 and 5.3 5.2.1. Antioxidants , preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1.5 g/kg (separately or together) p-hydroxybenzoate (E) 214-5) 215 E 218-219 300 mg/kg (separately or together) the sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together), only in accordance with the principle of the transfer of the transferred from glucose syrup, glucose syrup containing in 5.2.2.


Colours aluminium E 173 unregulated-only external sugar confectionery coatings used in cake plate in annatto, bixin, norbixin, E 160b, 20 mg/kg only surface coating and decorating Silver Gold E 174 175 not regulated E-only confectionery coatings Kurkumīn for external Tartrazīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine Indigo, Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 300 mg/kg (separately or together) but 110, E 122, E E 124, E 155 the maximum dose should not exceed 50 mg/kg of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 5.2.3.



Sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose thaumatin neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 957 E 962 500 mg/kg 1 g/kg g/kg 500 mg/kg 50 mg/kg 100 mg/kg 500 mg/kg (a) without the added sugar in the aspartame Acesulfame K, Saccharin and its salts 8) sucralose thaumatin neohesperidine DC salt of aspartame-acesulfame) E E E 1 10 950 951 954 E 955 E 957 E 959 E 962 500 mg/kg of 2 g/kg 500 mg/kg, 800 mg/kg 50 mg/kg 100 mg/kg 500 mg/kg (a) only cocoa and dried fruit containing confectionery, energy-reduced or with no added sugar Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 962 1 959 954 955 g/kg g/kg 300 mg/2 kg 1 g/kg 150 mg/kg in 1 g/kg (a) only the starch confectionery, energy-reduced or with no added sugar Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 962 959 954 955 2.5 g/kg 3.0 6.0 g/kg g/kg g/kg 2.4 kg 2.5 mg/400 mg/kg (a) breath of refreshing mikrosaldum without sugar, aspartame Acesulfame K and Saccharin salt of aspartame-sucralose 8) acesulfame salt 1 10) E E E E 950 951 954 955 E 962 1.0 2.0 g/kg g/kg 800 800 mg/kg mg/kg 1.0 g/kg (b) confectionery "Be" E 951 aspartame, E 955 sucralose 2.0 g/kg g/kg 1.0 strongly flavoured mouth refreshing tablets E 950 Acesulfame K sucralose E 955 500 mg/kg 200 mg/kg in confectionery tablets with energy-sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967-968 unregulated products without sugar, cocoa, starch, dried fruit containing confectionery, energy-reduced or with no added sugar 5.2.4.








A variety of Propane-1.2-diol fumaric acid for alginate polyoxyethylene sorbitan esters, E 405, E 432-436 297 E 1 g/kg g/kg 1 1.5 g/kg (separately or together) only sugar confectionery products sucrose esters of fatty acid sucrose glycerides E 473 E 474 5 g/kg (separately or together) fatty acids polyglycerol esters of fatty acids in propane-1.2-diol esters of Stearoil-2-sorbitan esters lactates E 475 477 481-482 E E E 491-495 2 g/kg g/kg 5 5 g/kg (separately or together) 5 g/kg (separately or together) phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) – the only sugar confectionery products of ammonium fosfatīd E 442 10 g/kg for cocoa and chocolate products containing E 459 beta-Cyclodextrin unregulated-only products in tablet form of silica and silicates (E) 551-556-559 E unregulated only surface treatment except chocolate glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together)


Guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) Dimethylpolysiloxane E 900 10 mg/kg of beeswax in the shellac Kandelilvask 902 904 E 901 E E unregulated-only as glazing agents Karnaubvask E 903 500 mg/kg – just as the microcrystalline wax glazing agents E 905 unregulated-only surface treatment except chocolate hydrogenated poly-1-dekēn E 907 2 g/kg as glazing agents only – sugar confectionery sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, except jelly confectionery soybean hemiceluloz E 426 10 g/kg in jelly confectionery except the jelly-Pullulān E 1204 unregulated-only breath of refreshing the Ribbon mikrosaldum-see also annex 2 unregulated chewing gum 5.3 5.3.1. Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1.5 g/kg (separately or together) Tetrabutilhidrohinon (TBHQ) gallates Butylated hydroxyanisole (BHA) of Butylated hidroksitoluol (BHT) of E E E 320 310 – 312 319 E 321 400 mg/kg (separately or together) 5.3.2.

Annatto coloring bixin, norbixin, E 160b, 20 mg/kg-only decoration and surface coatings Kurkumīn for Tartrazīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 131 129 122 124 E 132 E E E E 155 151 142 133 E 160d E 160 E 160f E 161b 300 mg/kg (separately or together), and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 5.3.3. Sweeteners Acesulfame K Aspartame Saccharin and its salts 8) sucralose thaumatin neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 957 E 962 2 g/kg g/kg 5.5 1.2 g/kg g/kg 3, 50 mg/kg 2 400 mg/kg g/kg (a) products without sugar, sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 967 E E E 968 unregulated 5.3.4.










Variety of phosphoric acid and phosphates E 338-341 343 E E 450-452 unregulated fumaric acid E 297 2 g/kg of Propane-1.2-diol alginate 405 5 g/kg of E Karaj resins E 416 5 g/kg of polyoxyethylene sorbitan esters, E 432-436 5 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 10 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 5 g/kg Stearoil-2-E 481-482 lactate 2 mg/kg (separately or together)

Sorbitan esters, E 491-495, 5 g/kg (separately or together) not regulated E 553b TALC glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) E 650 zinc acetate 1 g/kg of E 900 100 mg/kg Dimethylpolysiloxane beeswax Kandelilvask microcrystalline wax by shellac 901 902 904 E E E E 905 unregulated-only as glazing agents Karnaubvask E 903 1.2 g/kg of urea as glazing agents only – E 927b 30 g/kg-only products without sugar, aspartame Acesulfame K thaumatin neohesperidine DC 951 957 950 E E E E 959 800 mg/kg 2.5 g/kg to 10 mg/kg 150 mg/kg only as a taste Enhancer products added sugar (use more than one, each of the additives specified dose should be reduced to a percentage amount does not exceed 100) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Erotirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, gliceriltriacetāt E 1518 triacetin unregulated see also annex 2 not regulated 6. cereal products no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 6.1. whole and broken grains or cereal flakes 6.1.1.
Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-30 mg/kg (separately or together) – only groob and sago Teterabutilhidrohinon (TBHQ) gallates Butylated hydroxyanisole (BHA) of E-312 310 319 320 200 mg/kg E E (alone or in combination, in proportion to the fat content) – just parboiled products 6.1.2.

Variety of soybean hemiceluloz E 426 10 g/kg for pre-packaged, ready for consumption, rice, intended for retail sale, Mono-and diglycerides of fatty acids, Mono-and diglycerides of fatty acids of the acetic acid esters (E) 471 472 of unregulated E-just a quick cooking rice Stearoil-2-E 481-482 lactates 4 g/kg (separately or together) – just a quick cooking rice E 553b TALC unregulated-only rice flour, starch 6.2 and 6.2.1. bran antioxidants preservatives, sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together), just solid, with the exception of starch in foods for infants and young children various 6.2.2 phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 2.5 g/kg (separately or together); 20 g/kg-flour with added raising agents 6.3. Dry breakfast 6.3.1. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-100 mg/kg (separately or together)-Sweet cereals products ("sweetcorn") which in 6.3.2.

Ammonia caramel colours annatto, bixin carotenes, norbixin paprika extract, capsanthin, kapsorubīn E 150 c E E E 160b, 160 160 not regulated not regulated not regulated 25 mg/kg only pressed and/or bloated products with fruit taste of Ponceau 4R, cochineal, carmines, beetroot red, betanin E E E 120 Anthocyanins 162 163 200 mg/kg (separately or together)-only products with fruit taste of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract , capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated – except for the abovementioned products 6.3.3. Sweeteners sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967-968 unregulated products, energy-reduced or with no sugar, Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 962 959 954 955 1.2 g/kg 1 g/kg 100 mg/kg mg/kg 50 400 mg/kg 1 g/kg (b) products with a fiber content of not more than 15%, and containing at least 20% bran and energy-reduced or with no added sugar 6.3.4.



Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 10 g/kg-just "Granola" type products Stearoil-2-E 481-482 lactates 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) and sorbitol sorbitol syrup isomalt and mannitol Meal maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg see also annex 2 unregulated pasta 6.4 6.4.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) – only the dumplings "gnocchi" 6.4.2.

Different lactic acid Ascorbic acid, sodium ascorbate Lecithin, citric acid tartaric acid Mono-and diglycerides of fatty acids in the Glukonskāb Delta-Lactone E 270 300 301 E E E E E E 471 322 330 334 575 unregulated-only E raw pasta pasta phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 2 g/kg (separately or together)-only noodles soy bean hemiceluloz E 426 10 g/kg only pre-packaged ready for consumption East noodles intended for retail sale "6.5. Cereals or starch desserts 6.5.1. Antioxidants, preservatives E 234 3 mg/kg Nizīn – only the manna and tapioca puddings and similar products in 6.5.2.

Annatto coloring bixin, norbixin, E 160b, 10 mg/kg Kurkumīn a Tartrazīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E 151 E 155 E 160d E 160 E 160f E 161b



150 mg/kg (separately or together), but E 110, E 122, E 124 and E 155 the maximum dose should not exceed 50 mg/kg of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated sweeteners Acesulfame in 6.5.3. K aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 350 mg/kg 1 g/kg 250 mg/kg 100 mg/kg 400 mg/kg 50 mg/kg, 350 mg/kg (a) products, energy-reduced or with no added sugar and sorbitol sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E 420 421 E E E E 966 965 953 967 E 968 unregulated 6.5.4.









Variety of fumaric acid (E) 297 4 g/kg only jelly products, products with fruit taste and powdered products phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 3 g/kg (separately or together); 7 g/kg (separately or together) – powdered products, adipic acid and 5-adipāt) E 355 357 1 g/kg (separately or together)-only products with the taste of fruit and powdered products; 6 g/kg (separately or together)-jelly products Dzintarskāb E 363 6 g/kg of Propane-1.2-diol alginate 405 5 g/kg of E (separately or together) – just reloads, garnish and coatings resins E Karaj 416 6 g/kg of soybean hemiceluloz E 426 10 g/kg for pre-packaged processed rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale polyoxyethylene sorbitan esters, E 432-436 3 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 (E) 474 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 2 g/kg of propane-1.2-diol fatty acid esters (E) 477 5 g/kg Stearoil-2-E 481-482 lactates 5 g/kg (separately or together) 483 5 g/kg of E Steariltartrāt sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E-630 633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 unregulated 6.6 Liquid dough (biscuits, waffles, and pancakes) 6.6.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 2 g/kg (separately or together) 6.6.2.



Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 12 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E 421 420 965 966 953 E E E 967 E 968 unregulated "Konjac" E 425 10 g/kg of E 900 10 mg/kg Dimethylpolysiloxane see also annex 2 unregulated 7. Bread and bread products no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 7.1. Bread and bread products usually 7.1.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 2 g/kg (separately or together), for bulk , sliced bread and rye for bread, pre-packaged bread products semi-finished products for retail sale of propionic acid and propionate 5) E 280-283 1 g/kg (separately or together) – only for pre-packaged bread; 2 g/kg (separately or together) – bread with reduced energy, for pre-packaged bread products, semi-finished products and pre-packaged "rolls", "buns", "Pitta" and "pølsebrød, boller and dansk flute"; 3 g/kg (separately or together) – pre-packaged bread to slices and rye bread 7.1.2. colours caramel E 150, (d) unregulated-only "malt bread" ("malt bread") 7.1.3 sweeteners Saccharin and its salts 8) E 954 800 mg/kg (separately or together), just "Be" 7.1.4.



Variety of acetic acid and lactic acid and lactates acetates Ascorbic acid and ascorbate, ascorbic acid, Lecithin, fatty acids, ēster Mono-and diglycerides E 260-263 E 270 E 325-327 E 300-302 E E E 471 304 322 unregulated – bread and its products that contain wheat flour, water, yeast and salt (see), and bread "Pain Courant francais" phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 20 g/kg (separately or together) – only the "soda bread" ("soda bread") hemiceluloz of soybean
E 426 10 g/kg for pre-packaged bread products intended for retail sale, Mono-and diglycerides of fatty acids esters (E) 472, d – f unregulated – bread and its products that contain wheat flour, water, yeast and salt (see) Stearoil-2-Steariltartrāt E 481 lactates-482 E 483 3 g/kg (separately or together) 4 g/kg except bread and its products that contain wheat flour , water, yeast and salt (see), and the bread "Pain Courant francais" glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) except bread and its products that contain wheat flour, water, yeast and salt (see), and the bread "Pain Courant francais" guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol is
E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg see also annex 2 – with the exception of unregulated bread and its products that contain wheat flour, water, yeast and salt (see), and "Pain Courant francais" 7.2. Flour confectionery 7.2.1.

Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 2 g/kg (separately or together) – pre-packaged products semi-finished products for retail sale and that water activity greater than 0.65; bread energy-retail sale of sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together)-only cookies and crackers propionic acid and propionate 5) E 280-283 1 g/kg (separately or together)-only Christmas pudding ("Christmas pudding"); 2 g/kg (separately or together) – pre-packaged products containing water activity greater than 0.65 gallates Teterabutilhidrohinon Butylated hydroxyanisole (TBHQ) of (BHA) 310-312 319 E E E 320 200 mg/kg (alone or in combination, in proportion to the fat content)-only cake semi-finished products 7.2.2.

Annatto coloring bixin, norbixin, E 160b Riboflavin 10 mg/kg of Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 Kurkumīn in Tartrazīn in unregulated quinoline yellow sunset yellow FCF , oranždzelten S Ponceau 4R, cochineal, carmines, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b mg/kg 200 (individually or together), but E 110, E 122, E 124 and E 155 the maximum dose should not exceed 50 mg/kg 7.2.3. Sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 962 1 959 954 955 g/kg g/kg g/1.6 1.7 kg 170 mg/kg mg/kg 150 700 mg/kg 1 g/kg (a) dietary foods only sorbitol Mannitol and sorbitol syrup, isomalt Meal and maltitol syrup E 420 E lactitol xylitol 421 E E E E 966 965 953 967 unregulated – products, energy-reduced or with no added sugar 7.2.4.









Variety of fumaric acid adipic acid and 5-adipāt) E 297 E 355-357 2.5 g/kg g/kg 2 (separately or together) just reloads and garnish of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 20 g/kg (separately or together) Propane-1.2-diol alginate E 405 2 g/kg; 5 g/kg-just reloads, garnish and coatings resins E Karaj 416 5 g/kg-just reloads, garnish and coatings polyoxyethylene sorbitan esters, E 432-436 3 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 10 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 10 g/kg of propane-1.2-diol fatty acid esters (E) 477 5 g/kg Stearoil-2-E 481-482 lactates 5 g/kg (separately or together) Steariltartrāt 483 4 g/E kg sorbitan esters E 491-495 10 g/kg (separately or together); 5 g/kg-just a garnish and coating of sodium aluminium phosphate, E 541


1 g/kg (expressed as Al) – only biskvītkūk and wheat or barley biscuits ("scones") glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac"
E 425 10 g/kg of beeswax in the shellac Kandelilvask E E E 901 – 902 904 unregulated as glazing agents only with chocolate coated products Karnaubvask E 903 200 mg/kg as glazing agents only – with chocolate coated products see also annex 2 unregulated 8. Meat and meat products no Additive group PO box the name of the additive E number maximum dosage and usage of 1) 1 2 3 4 5-4) 8.1. Fresh meat-poultry , rabbit and game meat and livestock 8.1.1. Fresh meat-poultry, rabbits and livestock and game, other than those referred to in paragraph 8.1.2.8.1.1.1. colours allura red AC Brilliant FCF Brown HT E 129 E 133 E 155 just for stamping meat and other mandatory markings 8.1.2. fresh minced (minced) meat and its semi-finished 8.1.2.1. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-450 mg/kg (separately or together)-only "breakfast sausage" "Burger meat" that contains at least 4% vegetables and/or cereal products, meat products, "the Longaniz" and "Butifarr Fresca of Fresca" 8.1.2.2.

Colours of carotenes Kurkumīn paprika extract, capsanthin, kapsorubīn beet red, betanin E E E E 100 160 160 162 20 mg/kg 10 mg/20 mg/kg kg unregulated only sausages Ponceau 4R, cochineal, carmines, caramel E 150-120 E (d) 100 mg/kg not regulated only sausages and Burger meat "," which contains at least 4% vegetables and/or cereal products allura red AC E 129 25 mg/kg only "breakfast sausage" that contain at least 6% of cereals, and "Burger meat" that contains at least 4% vegetables and/or cereal products 8.1.2.3.


Variety of Ascorbic acid and ascorbate in the E 300 – 302 unregulated-only for pre-packaged meat semi-finished products and the product "Gehack" citric acid and citrate E 330-333 unregulated-only for pre-packaged meat semi-finished products and the product "Gehack" E 553b TALC unregulated-only des a surface of glutamic acid and glutamate E 620 – 625 10 g/kg (alone or in combination, only processed meats, but not meat product "iepriekšapstrādāt Gechak" and prepacked products guanylic acid and guanilāt 7) and inosinic acid inozināt 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635


500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 only – processed non-regulated meat 8.2. Treated with different cuts of meat 8.2.1. Uncooked meat in 8.2.1.1.


Antioxidants, preservatives sorbic acid and benzoic acid and benzoates, sorbates p-hydroxybenzoate E 200 E 202-203 E 210-213 214-215 E 218 E-219-only dried non-regulated products for the surface treatment of Nitrite (expressed as NaNO2) E 249-250-immersion curing solution containing nitrites and (or) nitrate, salt and other ingredients: 1) 175 mg/kg (the remaining quantity skipping marketing) – "Wiltshire becon" (meat injected with curing solution , then the meat curing solution be in 3-10 days. The curing solution can also include microbiological culture); "Entremead", "Entrecost", "Orelheir", "Chisp" and "Cabeç" (salgado), "the fumad Toucinh" (the bear meat curing solution in 3-5 days, the product has a high water activity); as well as similar products; 2) 100 mg/kg (the remaining quantity skipping marketing) – "Wiltshire ham" (meat injected with curing solution, then the meat curing solution be in 3-10 days. The curing solution can also include microbiological culture); as well as similar products; 3) 50 mg/kg (the remaining quantity skipping marketing), "", "nassgepökelt" Rohschinken (curing time depends on the shape and weight of meat pieces, about 2 days/kg, then stabilizing and ripened); and similar products; -Canned, dry with the curing mixture containing nitrites and (or) nitrate, salt and other ingredients made it to dry the surface of the meat, then stabilizing and ripened: 1) 175 mg/kg (the remaining quantity skipping marketing) – "Dry cured becon" (meat apsālīt and matured for at least 4 days); as well as similar products; 2) 100 mg/kg (the remaining quantity skipping marketing) – "Dry cured ham" (meat apsālīt and matured for at least 4 days); "Jamón Curado", "Palette", "Role of curad embuchado" and "Cecina" (meat apsālīt, stabilisation period of at least 10 days and a maturation period of more than 45 days); "Presunto" presunto da Pá "," and "Pai do Lomb" (dry cured for 10 to 15 days, 30-45 day stabilisation period and at least 2 months maturation period); as well as similar products; 3) 50 mg/kg (the remaining quantity skipping marketing), "", "nassgepökelt" Rohschinken (curing time depends on the shape and weight of meat pieces, about 10-14 days, then stabilizing and ripened); as well as similar products; -Curing process (apsālīšan and soaking) combining: 1) 50 mg/kg (the remaining quantity skipping marketing) – "Rohschinken", "Trocken-/nassgepökelt" (curing time depending on the shape and weight of meat pieces for approximately 14-35 days followed by stabilisation and maturing); as well as similar products;

Nitrate (expressed as NaNO3) E 251-252


-150 mg/kg (separately or together)-added during processing of meat; -Immersion curing solution containing nitrites and (or) nitrate, salt and other ingredients: 1) 300 mg/kg (individually or collectively, during the processing of meat added to quantity) – "the poronliha/Kylmäsavustett", "Kallrök renkött" (meat is injected with curing solution followed by immersion curing. Curing takes 14-21 days, then ripened for cold smoke 4-5 weeks; 2) 250 mg/kg (the remaining quantity skipping marketing) – "Wiltshire", "becon Wiltshire ham" (meat injected with curing solution, then the meat curing solution be in 3-10 days. The curing solution can also include microbiological culture); "Entremead", "Entrecost", "Orelheir", "Chisp" and "Cabeç" (salgado), "the fumad Toucinh" (the bear meat curing solution in 3-5 days, the product has a high water activity); "" "Nassgepökelt" Rohschinken (curing time depends on the shape and weight of meat pieces, about 10-14 days, then stabilizing and ripened); as well as similar products; 3) 250 mg/kg without added E 249 or E 250 (remaining quantity skipping marketing)-"Bacon", "filet de Bacon (cured meat soaking in 5-7 ° C for 4-5 days, matured 22 ° C 24-40 hours), as well as similar products-Canned, dry with the curing mixture containing nitrites and (or) nitrate, salt and other ingredients made it to dry the surface of the meat, then stabilizing and ripened the : 1) 250 mg/kg (the remaining quantity skipping marketing) – "Dry cured" and "Dry cured ham becon" (meat apsālīt and matured for at least 4 days); "Jamón Curado", "Palette", "Role of curad embuchado" and "Cecina" (meat apsālīt, stabilisation period of at least 10 days and a maturation period of more than 45 days); "Presunto" presunto da Pá "," and "Pai do Lomb" (dry cured for 10 to 15 days, 30-45 day stabilisation period and at least 2 months maturation period); "" "Nassgepökelt" Rohschinken (curing time depends on the shape and weight of meat pieces, about 10-14 days, then stabilizing and ripened); as well as similar products; 2) 250 mg/kg without added E 249 or E 250 (remaining quantity skipping marketing) – "Jambon sec, Jambon sel" "of piéc of maturé of other ETS séché 's similair (dry cured for 3 days + 1 day/kg, followed by 1 week post-salting period and ageing/ripening period, which lasts 45 days to 18 months)-curing process (apsālīšan and soaking) combining: 1) 300 mg/kg without added E 249 or E 250 (alone or in combination during the processing of meat, add quantity): ' rohwürste (salami and kantwurst) "(product specific to at least 4 week long maturation period and a water/protein ratio of less than 1.7; 2) 250 mg/kg (the remaining quantity skipping marketing) –" Rohschinken "," Trocken-/nassgepökelt "(curing time depending on the shape and weight of meat pieces for approximately 14-35 days followed by stabilisation and maturing); as well as similar products; 3) 250 mg/kg without added E 249 or E 250 (alone or in combination, during the processing of meat added to quantity) – "Salchichón" and "Chorizo Tradicionales de Larga curación (maturation period of at least 30 days); "Saucissons secs" (raw fermented dried sausage without added nitrites. Fermented products 18-22 ° C or 10-12 ° C with consequent for at least 3 weeks ' temperatures/matures. Water/protein ratio of less than 1,7 product); as well as similar products;

Tetrabutilhidrohinon (TBHQ) gallates Butylated hydroxyanisole (BHA) of E-312 310 319 320 200 mg/kg E E (alone or in combination, in proportion to fat content in meat) – only dried meat erythorbic acid sodium eritorbāt 5) E E 315 316 500 mg/kg (separately or together), just salted, dried, smoked and preserved meat products 8.2.1.2.


Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) neohesperidine DC E 959 5 mg/kg – just as a taste Enhancer see also annex 2 not regulated 8.2.2 cooked pieces of meat 8.2.2.1.


Antioxidants, preservatives sorbic acid and sorbates 5) p-hydroxybenzoate (PHB) benzoic acid and benzoates E 200, E 202, E 203 214-215 E 218-219 E 210-213 1 g/kg (separately or together), gelatinous coating dried products, arbitrary – surface treatment of Nitrite (expressed as NaNO2) E 249-250 1) 150 mg/kg (separately or together)-added during processing of meat; 2) 100 mg/kg (separately or together) during processing of meat added to quantity-sterilized meat products Fo > 3.00 (characteristic 3 corresponds to a 3 Foot minutes of heating at 121 ° C (bacterial reduction of one billion spores 1000 cans to one spore 1000 cans)-immersion curing solution containing nitrites and (or) nitrate, salt and other ingredients: 1) 175 mg/kg (the remaining quantity skipping marketing) – "Wiltshire becon" (meat injected with curing solution , then the meat curing solution be in 3-10 days. The curing solution can also include microbiological culture); as well as similar products; 2) 100 mg/kg (the remaining quantity skipping marketing) – "Wiltshire ham" (meat injected with curing solution, then the meat curing solution be in 3-10 days. The curing solution can also include microbiological culture); as well as similar products; 3) 50 mg/kg (the remaining quantity skipping marketing), "", "nassgepökelt" Rohschinken (curing time depends on the shape and weight of meat pieces, about 2 days/kg, then stabilizing and ripened); "Cured tongue" (immersion curing lasts at least 4 days and pre-cooked); and similar products; -Canned, dry with the curing mixture containing nitrites and (or) nitrate, salt and other ingredients made it to dry the surface of the meat, then stabilizing and ripened: 1) 175 mg/kg (the remaining quantity skipping marketing) – "Dry cured becon" (meat apsālīt and matured for at least 4 days); as well as similar products; 2) 100 mg/kg (the remaining quantity skipping marketing) – "Dry cured ham" (meat apsālīt and matured for at least 4 days); "Jamón Curado", "Palette", "Role of curad embuchado" and "Cecina" (meat apsālīt, stabilisation period of at least 10 days and a maturation period of more than 45 days); "Presunto" presunto da Pá "," and "Pai do Lomb" (dry cured for 10 to 15 days, 30-45 day stabilisation period and at least 2 months maturation period); as well as similar products; 3) 50 mg/kg (the remaining quantity skipping marketing), "", "nassgepökelt" Rohschinken (curing time depends on the shape and weight of meat pieces, about 10-14 days, then stabilizing and ripened); as well as similar products; -Curing process (apsālīšan and soaking) combining: 1) 180 mg/kg (maximum separately or together, that can be attached to the meat during processing) – "Vysočina Selský salám", "", "trvanlivý salám Turistický" Poličan HERKULES "," "," "Lovecký salám Dunajská klobása", "a" and "Paprikáš" (dried product cooked to 70 ° C, which is then dried and smoked for 8-12 days. Fermented product subject to 14-30 days for the three stages of the fermentation process and then was smoked.); as well as similar products; 2) 50 mg/kg (the remaining quantity skipping marketing) – "Rohschinken", "Trocken-/nassgepökelt" (curing time depending on the shape and weight of meat pieces for approximately 14-35 days followed by stabilisation and maturing); "Jellied veal and brisket (injection of curing solution followed, after which at least 2 days, followed by cooking in boiling water up to 3 hours); as well as similar products;

Nitrate (expressed as NaNO3) E 251-252


-Immersion curing solution containing nitrites and (or) nitrate, salt and other ingredients: 1) 300 mg/kg (individually or collectively, during the processing of meat added to quantity) – "the poronliha/Kylmäsavustett", "Kallrök renkött" (meat is injected with curing solution followed by immersion curing. Curing takes 14-21 days, then ripened for cold smoke 4-5 weeks; 2) 250 mg/kg (the remaining quantity skipping marketing) – "Wiltshire", "becon Wiltshire ham" (meat injected with curing solution, then the meat curing solution be in 3-10 days. The curing solution can also include microbiological culture); "" "Nassgepökelt" Rohschinken (curing time depends on the shape and weight of meat pieces, about 10-14 days, then stabilizing and ripened); as well as similar products; 3) 250 mg/kg without added E 249 or E 250 (remaining quantity skipping marketing)-"Bacon", "filet de Bacon (cured meat soaking in 5-7 ° C for 4-5 days, matured 22 ° C 24-40 hours, smoked 20-25 ° C for 25 hours and keep 12 to 14 ° C for 3-6 weeks), as well as similar products; 4) 10 mg/kg (the remaining quantity skipping marketing) – "Cured tongue" (immersion curing lasts at least 4 days and pre-cooked)-Canned, dry with the curing mixture containing nitrites and (or) nitrate, salt and other ingredients made it to dry the surface of the meat, then stabilizing and ripened: 1) 250 mg/kg (the remaining quantity skipping marketing) – "Dry cured" and "Dry cured ham becon" (meat apsālīt and matured for at least 4 days); "Jamón Curado", "Palette", "Role of curad embuchado" and "Cecina" (meat apsālīt, stabilisation period of at least 10 days and a maturation period of more than 45 days); "Presunto" presunto da Pá "," and "Pai do Lomb" (dry cured for 10 to 15 days, 30-45 day stabilisation period and at least 2 months maturation period); "" "Nassgepökelt" Rohschinken (curing time depends on the shape and weight of meat pieces, about 10-14 days, then stabilizing and ripened); as well as similar products; 2) 250 mg/kg without added E 249 or E 250 (remaining quantity skipping marketing) – "Jambon sec, Jambon sel" "of piéc of maturé of other ETS séché 's similair (dry cured for 3 days + 1 day/kg, followed by 1 week post-salting period and ageing/ripening period, which lasts 45 days to 18 months)-curing process (apsālīšan and soaking) combining: 1) 300 mg/kg without added E 249 or E 250 (alone or in combination during the processing of meat, add quantity): ' rohwürste (salami and kantwurst) "(product specific to at least 4 week long maturation period and a water/protein ratio of less than 1.7; 2) 250 mg/kg (the remaining quantity skipping marketing) –" Rohschinken "," Trocken-/nassgepökelt "(curing time depending on the shape and weight of meat pieces for approximately 14-35 days followed by stabilisation and maturing); as well as similar products; 3) 250 mg/kg without added E 249 or E 250 (alone or in combination, during the processing of meat added to quantity) – "Salchichón" and "Chorizo Tradicionales de Larga curación (maturation period of at least 30 days); "Saucissons secs" (raw fermented dried sausage without added nitrites. Fermented products 18-22 ° C or 10-12 ° C with consequent for at least 3 weeks ' temperatures/matures. Water/protein ratio of less than 1,7 product); as well as similar products; 4) 10 mg/kg (the remaining quantity skipping marketing) – "Jellied veal and brisket (injection of curing solution followed, after which at least 2 days, followed by cooking in boiling water up to 3 hours); as well as similar products gallates Tetrabutilhidrohinon (TBHQ) Butylated hydroxyanisole (BHA) of E-312 310 319 320 200 mg/kg E E (alone or in combination, in proportion to the fat content of meat) – only the dried products erythorbic acid sodium eritorbāt 5) E E 315 316 500 mg/kg (separately or together), just salted, dried, smoked and preserved meat products 8.2.2.2.

Different sodium ascorbate Ascorbic acid E 300 E 301 unregulated-only meat products "foie gras", "foie gras entier", "Bloc de foie gras", "Libamaj", "Libamaj egeszben" "tombben" Liamaj phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides 473 474 5 g/kg of E E (alone or in combination, in proportion to fat content in meat) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) excluding meat preparations "foie gras "," foie gras entier "," Bloc de foie gras "guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated" Konjac "E 425 10 g/kg neohesperidine DC E 959 5 mg/kg – just as a taste Enhancer see also 2. the annex is not regulated – excluding meat preparations "foie gras", "foie gras entier", "Bloc de foie gras" 8.3. Chopped meat products (sausages, pates and similar products) 8.3.1. Uncooked chopped meat products 8.3.1.1.


Antioxidants, preservatives E 235 1 Natamicīn mg/dm2 (not containing 5 mm depth)-only salted, dried, smoked sausage for the surface treatment of sorbic acid and sorbates p-hydroxybenzoate (PHB) benzoic acid and benzoates E 200, E 202, E 203 214-215 E 218-219 E 210-213 1 g/kg (separately or together), gelatinous coating dried products, arbitrary – surface treatment of sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-450 mg/kg (separately or together)-only "breakfast sausage" "Burger meat" that contains at least 4% vegetables and/or cereal products, meat products, "the Longaniz" and "Butifarr Fresca of Fresca" nitrites (expressed as NaNO2) E 249-250 150 mg/kg (separately or together) at the time of manufacture of the product, the quantity added; of the remaining quantity in the product, omitting the trade:-50 mg/kg, salted, smoked and dried products; -100 mg/kg for other cured products are Nitrate (expressed as NaNO3) 251-252 E 300 mg/kg (separately or together) at the time of manufacture of the product, the quantity added; the remaining quantity of it, omitting the marketing of the products – 250 mg/kg sodium 5 erythorbic acid eritorbāt) E E 315 316 500 mg/kg (separately or together), salted, dried, smoked and preserved meat products 8.3.1.2.


Colours of Kurkumīn, Ponceau 4R, cochineal, carmines caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin E 100 120 150 – d E E E E E 160 160 162 20 mg/kg 100 mg/kg not regulated 20 mg/kg 10 mg/kg not only governed the Riboflavin in the Kurkumīn sausages, Ponceau 4R, cochineal carmines E 100 E 120-101 E unregulated only external shell "Pasturm" sunset yellow FCF oranždzelten S Kumač, a, ponceau 4R 4R red (A) E 110, E 124 135 mg/kg 200 mg/kg only "Sobrasad" Ponceau 4R, cochineal in the carmines, Kumač, ponceau 4R 4R red A E 120, E 124 200 mg/kg 250 mg/kg only "Chorizo" sausage and "Salchichon" allura red AC Ponceau 4R, cochineal, carmines, E 129 E caramel E 150-120 (d) 25 mg/kg 100 mg/kg not only regulated "breakfast sausage" that contain at least 6% of cereals, and "Burger meat" that contains at least 4% vegetables and/or cereal products 8.3.1.3.




Variety of Ascorbic acid and ascorbate in the citric acid and citrate in the E 300-302 E 330-333 unregulated-only prepackaged meat products, phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) not regulated E 553b TALC – the only sausage surface of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (individually or total) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg neohesperidine DC E 959 5 mg/kg – just as a taste Enhancer see also annex 2 – except a prepackaged non-regulated products 8.3.2. Cooked chopped meat products 8.3.2.1.


Antioxidants, preservatives sorbic acid and sorbates p-hydroxybenzoate (PHB) benzoic acid and benzoates E 200, E 202, E 203 214-215 E 218-219 E 210-213 1 g/kg (separately or together), gelatinous coating dried products, arbitrary – surface treatment Natamicīn E 235 1 mg/dm2 (not containing 5 mm depth)-only salted, dried, smoked sausage for the surface treatment of Nitrite (expressed as NaNO2) E 249-250 150 mg/kg (separately or together) at the time of manufacture of the product, the quantity added; of the remaining quantity in the product, omitting the trade – 100 mg/kg of nitrate (expressed as NaNO3) E 251-252


300 mg/kg (separately or together) at the time of manufacture of the product, the quantity added; the remaining quantity of it, omitting the marketing of the products – 250 mg/kg sodium 5 erythorbic acid eritorbāt) E E 315 316 500 mg/kg (separately or together), just salted, dried, smoked and preserved meat products 8.3.2.2.

Allura red AC dye E-129 25 mg/kg only "Luncheon meat" E 161 g Canthaxanthin/kg, 15 mg Sauciss de Strasbourg "only" Kurkumīn of Ponceau 4R, cochineal, caramel carmines, carotenes, paprika extract, capsanthin kapsorubīn beet red, betanin E 100 120 150 – d E E E E E 160 160 162 20 mg/kg 100 mg/kg not regulated 20 mg/kg 10 mg/kg for regulated only pies , pie, sausage and soup meat 8.3.2.3.





Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides 473 474 5 g/kg of E E (alone or in combination, in proportion to the fat content of the product) Stearoil-2-E 481-482 lactates 4 g/kg (separately or together) – only for Malta, chopped into small pieces and sliced meat glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd 7) E 626-629-633-634 E 630 E 635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg of E 553b TALC unregulated-only des surface treatment neohesperidine DC E 959 5 mg/kg – just as a taste Enhancer Calcium Disodium ethylene diamine of tetraacetāt (Calcium Disodium EDTA) E "Libamáj 385 250 mg/kg- , egészben és tömben "(Goose liver pate Hungarian) see also annex 2 not regulated 8.4. Edible outer sheaths 8.4.1.

Annatto coloring bixin, norbixin, E 160b, 20 mg/kg Kurkumīn in Tartrazīn of quinoline in Riboflavin yellow sunset yellow FCF, Ponceau 4R, oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine, Indigo Carmine Brilliant FCF and hlorofilīn in Chlorophyll Chlorophyll and hlorofilīn copper complex in Green's caramel diamond black BN, black PN Augogl-Brown HT carotenes lycopene paprika extract , capsanthin, kapsorubīn beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid lutein beet red, betanin E E E 100 Anthocyanins 101 102 104 110 E E E E E E 129 120 122 124 131 132 133 E E E E E E E 140 141 142-150 151 153 155 d E E E E E E E 160d 160 160 160 E E E E 160f 161b 162 163 not regulated except "Pasturm" skin calcium carbonate titanium dioxide and iron oxide hydroxides 170 171 172 E E E unregulated except "Pasturm" skin 8.4.2.


Variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 unregulated fishing products 9. marine invertebrates and also crustaceans no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 9.1. Fresh fishery products 9.1.1. Fresh fish and fish products 9.1.1.1. Antioxidants, preservatives boric acid Sodium tetraborate 284 285 4 g/kg of E E-store only eggs (caviar), 9.1.1.2. Variety of Ascorbic acid and ascorbate, citric acid and citrate in the E 300-302 E 330-333 unregulated 9.1.1.3.

Dye amaranth E 123 30 mg/kg – only fish eggs, and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-only fish eggs in Tartrazīn of Kurkumīn quinoline yellow sunset yellow FCF , oranždzelten S Ponceau 4R, cochineal, carmines, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 300 mg/kg (individually or total) – only fish eggs 9.1.2. Fresh marine invertebrates and crustaceans 9.1.2.1. Variety of Ascorbic acid and ascorbate, citric acid and citrate in the E 300-302 E 330-333 unregulated 9.1.2.2. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-150 mg/kg (separately or together) – only crustaceans and cephalopods of the edible parts; 150 mg/kg (separately or together), Penaeida, Solenocerida and Aristeida families of up to 80 pieces. food share; 200 mg/kg (separately or together), Penaeida, Solenocerida and Aristeida families of 80 to 120 PCs. food share; 300 mg/kg (separately or together), Penaeida, Solenocerida and Aristeida family of more than 120 PCs. the edible part of the 4-heksilrezorcinol E-586 2 mg/kg as a residue in meat of crustaceans "9.2. Frozen fishery products 9.2.1. Frozen fish and fish products 9.2.1.1. Antioxidants, preservatives boric acid Sodium tetraborate 284 285 4 g/kg of E E-store only eggs (caviar), erythorbic acid sodium eritorbāt 5) E E 315 316 1.5 g/kg (separately or together) – only fish with red skin 9.2.1.2.

Variety of Ascorbic acid and ascorbate in the citric acid and citrate in the E 300-302 E 330-333 unregulated phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together)-fish fillets; 1 g/kg (separately or together) – frozen fish meat minced with additives sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated-only raw fish "Konjac" E 425 10 g/kg 9.2.1.3.

Kurkumīn Tartrazīn of the dye of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E E 161b 160f 300 mg/kg (separately or together) – only fish eggs; 500 mg/kg (separately or together) – frozen fish meat minced with additives of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-only fish eggs and frozen fish meat minced with additives see also annex 2


unregulated-only fish products, frozen sea 9.2.2. invertebrates and crustaceans 9.2.2.1. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-150 mg/kg (separately or together) – only crustaceans and cephalopods of the edible parts; 150 mg/kg (separately or together), Penaeida, Solenocerida and Aristeida families of up to 80 pieces. food share; 200 mg/kg (separately or together), Penaeida, Solenocerida and Aristeida families of 80 to 120 PCs. food share; 300 mg/kg (separately or together), Penaeida, Solenocerida and Aristeida family of more than 120 PCs. the edible part of the 4-heksilrezorcinol E-586 2 mg/kg as a residue in crustaceans meat 9.2.2.2.


Variety of Ascorbic acid and ascorbate in the citric acid and citrate in the E 300-302 E 330-333 unregulated-only sea invertebrates and crustaceans phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) – the only crustacean products, Calcium Disodium ethylenediaminetetraacetate E 385 75 mg/kg (separately or together) – only crustaceans sorbitol syrup Sorbitol and mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 967 968 E E E


unregulated — raw marine invertebrates, crustaceans and cuttlefish in "Konjac" 425 10 g/kg of E 9.3. Cooked (also smoked and dried) and salted fish products 9.3.1. Cooked (also smoked and dried) fishing products 9.3.1.1. Cooked fish and fish products 9.3.1.1.1.


Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 1 g/kg (separately or together) – only for frozen fish meat minced with additives; 5 g/kg (separately or together) – fish pie of sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 967 968 E E E not regulated E 620 glutamic acid and glutamate-625 10 g/kg (separately or together)


Guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) Konjac E 425 10 g/kg see also annex 2 not regulated in the Tartrazīn dye Kurkumīn 9.3.1.1.2. of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine Indigo, Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 100 mg/kg (separately or together) – the only pie; 300 mg/kg (separately or together)-fish eggs; 500 mg/kg (separately or together) – frozen fish meat minced with additives of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-only get rooms , fish eggs and frozen fish meat minced with additives 9.3.1.2. Cooked sea invertebrates and crustaceans and products thereof 9.3.1.2.1.

Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 2 g/kg (separately or together)-cooked crustaceans and molluscs 6 g/kg (separately or together)-cooked in Brown krevet (Crangon Crangon Crangon "" and "vulgar") sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together)-cooked crustaceans and molluscs sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together)

9.3.1.2.2 of Tartrazīn of Kurkumīn. colours quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 160 151-155 E 160f E 161b 100 mg/kg (separately or together) – the only pie; 250 mg/kg (separately or together) – cooking prepared crustaceans in Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 9.3.1.2.3.


Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) – the only crustacean pie for glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 953 966 E E e 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 9.3.2. Fried variety of fishing products see annex 5 of the unregulated 9.3.3. Smoked, dried and salted fish, or products of the antioxidants, preservatives 9.3.3.1. Sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 200 mg/kg (separately or together) – only for dried salted fishery products, sulphur dioxide and sulphites) E E 220 221-9 224 226 to 228 E 200 mg/kg (separately or together) – only salted, dried cod fish belonging to the family of 9.3.3.2.

Colours Brown FK (E) 154 20 mg/kg, and only smoked fish flaps ("Kipper"), annatto, bixin, norbixin E 160b-10 mg/kg only smoked fish in Tartrazīn Kurkumīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 E 110 E 120 E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 100 mg/kg (separately or together) – only fish eggs and smoked fish, and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 E 160 162 163 E E E E E 170 171 172 unregulated-only fish eggs and smoked fish 9.3.3.3.


Variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated Not sterilized fishing 9.4. canned products (preserve) 9.4.1. Fishery products, pickled and/or jelly 9.4.1.1. Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 2 g/kg (separately or together), erythorbic acid sodium eritorbāt 5) E E 315 316 1.5 g/kg (separately or together) 9.4.1.2. Sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame) E E E 1 10 950 951 954 955 E 959 E962 E 200/kg 300 mg/kg mg/kg 160 120 mg/kg 30 mg/kg 200 mg/kg (a) only pickled and lightly salted products and fish, marine invertebrates and crustaceans for the marinade 9.4.1.3.


Various Calcium Disodium ethylenediaminetetraacetate E 385 75 mg/kg (separately or together) – only fish, marine invertebrates and crustaceans, filled cans or other containers glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E 953 420 421 E E E E 967 965 966 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 9.4.2. Marinated and/or salted fishery products 9.4.2.1.

Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 2 g/kg (separately or together), nitrates (E) 251-252 500 mg/kg (alone or in combination expressed as NaNO3)-only pickled herring and sprat erythorbic acid sodium eritorbāt 5) E E 315 316 1.5 g/kg (separately or together) 9.4.2.2.


Various Calcium Disodium ethylenediaminetetraacetate E 385 75 mg/kg (separately or together) – only fish, marine invertebrates and crustaceans, filled cans or other containers glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E 953 420 421 E E E E 967 965 966 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 9.4.3. Salmon caviar substitutes and other fish eggs products 9.4.3.1.

Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 2 g/kg (separately or together) boric acid Sodium tetraborate 284 285 4 E E g/kg, only sturgeon eggs (caviar), erythorbic acid sodium eritorbāt 5) E E 315 316 1.5 g/kg (separately or together) 9.4.3.2.

Dye amaranth E 123 30 mg/kg – only fish eggs, and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 Kurkumīn in Tartrazīn in unregulated quinoline yellow sunset yellow FCF , oranždzelten S Ponceau 4R, cochineal, carmines, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 300 mg/kg (individually or total); 500 mg/kg (separately or together) – salmon substitutes 9.4.3.3.


Variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together)


Guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not Not sterilized regulated 9.4.4. fishery products not mentioned in 9.4.1, 9.4.2 and 9.4.3. section 9.4.4.1. Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 2 g/kg (separately or together), erythorbic acid sodium eritorbāt 5) E E 315 316 1.5 g/kg (separately or together) 9.4.4.2.



Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 1 g/kg (separately or together) – only for frozen fish meat minced with additives of Calcium Disodium ethylenediaminetetraacetate E 385 75 mg/kg (separately or together) – only fish, marine invertebrates and crustaceans, filled cans or other containers glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 E 634-635


500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 9.5. Sterilized products canned 9.5.1. Antioxidants, preservatives boric acid Sodium tetraborate 284 285 4 E E g/kg, only sturgeon eggs (caviar), erythorbic acid sodium eritorbāt 5) E E 315 316 1.5 g/kg (individually or total) 9.5.2. Sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 962 200 mg/kg 300 mg/kg mg/kg 160 120 mg/kg 30 mg/kg 200 mg/kg (a) only pickled and lightly salted products and fish, marine invertebrates and crustaceans for the marinade 9.5.3.

Colours Brown FK (E) 154 20 mg/kg, and only smoked fish flaps ("Kipper") Kurkumīn Tartrazīn is a quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 131 129 122 124 E 132 E 133 E E E E 160d 155 142 151 E 160 E 160f E 161b 300 mg/kg (separately or together) – only fish eggs; 500 mg/kg (separately or together) – frozen fish meat minced with additives of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 9.5.4.



Various Calcium Disodium ethylenediaminetetraacetate E 385 75 mg/kg (separately or together) – only fish, marine invertebrates and crustaceans phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 1 g/kg (separately or together) – only for frozen fish meat minced with additives E 620 glutamic acid and glutamate-625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together)

Sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 unregulated 10. Eggs and egg products no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 10.1. Fresh eggs (whole) colours All 6 or 7. colours shown in Annex E 100-180 just shell decorating or marking 10.2. Raw eggs 10.2.1. Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 5 g/kg (separately or together) 10.2.2.

Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 10 g/kg (separately or together) of fatty acids Polyglycerol esters, E 475 1 g/kg for egg products aluminium sulphate 4) E 520-523 30 mg/kg (separately or together) – just egg white for 10.3. Frozen egg products 10.3.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) 10.3.2.

Variety of soybean hemiceluloz E 426 10 g/kg of frozen and deep-frozen egg products of fatty acids Polyglycerol esters, E 475 1 g/kg of aluminium sulphate 4) E 520-523 30 mg/kg (separately or together) – just egg white for 10.4. Koagulēt egg products or egg powder 10.4.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) – only the egg powder 10.4.2.




Variety of soybean hemiceluloz E 426 10 g/kg of dehydrated and concentrated egg products of fatty acids Polyglycerol esters, E 475 1 g/kg of aluminium sulphate 4) E 520-523 30 mg/kg (separately or together) – just egg white for glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" 425 10 g/kg of E Trietilcitrāt E 1505 unregulated-only egg white powder also see annex 2 not regulated 10.5 10.5.1 egg desserts.

Annatto coloring bixin, norbixin, E 160b, 10 mg/kg Kurkumīn a Tartrazīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E 151 E 155 E 160d E 160 E 160f E 161b 150 mg/kg (separately or together), but E 110, E 122, E 124 and E 155 the maximum dose should not exceed 50 mg/kg of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 160 160 162 E E E E 163 E 170 171 172 not regulated E E 10.5.2. Sweeteners aspartame Acesulfame K, Saccharin and cyclamate cyclamic acid and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952) E E e. E E E 959 954 955 E 962 350 mg/kg 1 g/kg 250 mg/kg 100 mg/kg 400 mg/kg 50 mg/kg, 350 mg/kg (a) products, energy-reduced or with no added sugar and sorbitol sorbitol syrup, mannitol, and Maltitol isomalt maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated 10.5.3.








Variety of fumaric acid (E) 297 4 g/kg only jelly products, products with fruit taste and powdery mixtures of phosphoric acid products and phosphates E 338-341) E 6 343 E 450-452 3 g/kg (separately or together); 7 g/kg (separately or together) of powder mixtures of adipic acid and 5-adipāt) E 355-357 1 g/kg (separately or together) – products with fruit taste and powdered products; 6 g/kg (separately or together)-jelly products Dzintarskāb E 363 6 g/kg of Propane-1.2-diol alginate, E 405 5 g/kg only dessert fillings, decorations and coatings resins E Karaj 416 6 g/kg polyoxyethylene sorbitan esters, E 432-436 3 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/kg (separately or together) of fatty acids Polyglycerol esters, E 475 2 g/kg of propane-1 fatty acids 2-1,2-diol esters (E) 477 5 g/kg Stearoil-2-E 481-482 lactates 5 g/kg (separately or together) 483 5 E stearilester g of tartaric acid/kg sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal will Lactitol and maltitol syrup xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg also see annex 11 for non-regulated Sugar no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 11.1. sugar products (sugar (according to the provisions of Cabinet for white sugar) , invert sugar and syrup, glucose syrup, dextrose monohydrate) and 11.1.1. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 to 228 E



15 mg/kg (separately or together) – until 31.12.2000.; 10 mg/kg (separately or together) – from 01.01.2001 (except glucose syrup); 20 mg/kg (separately or together)-glucose syrup; 50 mg/kg (separately or together)-glucose syrup containing confectionary 11.1.2. Variety of silica and silicate E 551-556 E 559 10 g/kg (separately or together) 11.2. other sugar products 11.2.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) – syrup only sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-40 mg/kg (separately or together)-sugar; 40 mg/kg (separately or together) – syrups pancake plate; flavoured syrups smoothies, ice cream and similar plate products; 70 mg/kg (separately or together), molasses and syrup 11.2.2.


Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 3 g/kg (separately or together) – only in the case of syrups pancake plate; flavoured syrups smoothies, ice cream and similar plate products; 10 g/kg (separately or together)-sugar icing ("sugar" icings) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" 425 10 g/E kg see also annex 2 not regulated 12. Salt and salt substitutes, spices, soups, sauces and salads, protein products and similar products no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 12.1. Salt and salt substitutes 12.1.1.

Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 10 g/kg (separately or together) Ferrocianīd E 535-536 E 538 20 mg/kg (alone or in combination expressed as anhydrous ferrocianīd) silica and silicates (E) 551-556 E 559 10 g/kg (separately or together) 12.2. Herbs and other seasonings 12.2.1.

Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1 g/kg (separately or together) – just a taste-enhancing spices ("condiment") sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-150 mg/kg (separately or together) to dried ginger; 200 mg/l (separately or together) – the only citrus juice containing spices ("seasoning") Tetrabutilhidrohinon (TBHQ) gallates Butylated hydroxyanisole (BHA) of E-312 310 319 320 200 mg/kg E E (alone or in combination, in proportion to the fat content) – just a taste-enhancing spices ("condiment") Kurkumīn Tartrazīn 12.2.2. Colours of the quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine Indigo, Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 500 mg/kg (separately or together), curry powder , the marinade, spicy sauces, food additives, mikspikl and similar mixtures of spices, and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-curry powder , the marinade, spicy sauces, food additives, mikspikl and similar condiments in 12.2.3.


Variety of silica and silicates (E) 551-556 E 559 30 g/kg-spicy seasoning ("seasoning") glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together); unregulated-taste seasoning aggravating (the "condiment") and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together); unregulated-taste seasoning aggravating (the "condiment") sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg see also annex 2 – with the exception of unregulated fresh herbs 12.3. Vinegar 12.3.1. Antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-170 mg/l (separately or together) 12.3.2. colours caramel E 150, (d) unregulated 12.3.3.


Variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 12.4 12.4.1 mustard.
Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1 g/kg (separately or together) the sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-250 mg/kg (separately or together); 500 mg/kg (separately or together) – "Dijon" mustard 12.4.2.

Kurkumīn Tartrazīn of the dye of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E E 161b 160f 300 mg/kg (separately or together), and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 12.4.3.



Sweeteners Acesulfame K E 950 350 mg/kg E 951 350 mg/kg of aspartame Saccharin and its salts 8) E 954 320 mg/kg E 955 140 mg/kg sucralose neohesperidine DC E 959 50 mg/kg of aspartame-acesulfame salt) 1 10 E 962 350 mg/kg (b) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated 12.4.4 different glutamic acid and E 620 625 glutamate-10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 12.5 12.5.1 soups and broths. Antioxidants , preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 500 mg/kg (separately or together) – the only liquid, but not canned products gallates Tetrabutilhidrohinon (TBHQ) Butylated hydroxyanisole (BHA) of E-312 310 319 320 200 mg/kg E E (alone or in combination, in proportion to fat content) – the only dry soups and broths in 12.5.2. Sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame) E E E 1 10 950 951 E 954 955 E 959 E 962 110 mg/l 110 110 mg/l mg/l mg/l 50 45 mg/l 110 mg/l (b) soups with reduced energy value of Tartrazīn dye Kurkumīn 12.5.3. of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN Brown HT, black PN lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 50 mg/kg (separately or together), and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract , capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 12.5.4.




Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 3 g/kg (separately or together) Dzintarskāb E 363 5 g/kg of polyoxyethylene sorbitan esters, E 432-436 1 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 2 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 (E) 634-635 500 mg/kg (separately or together)


Dimethylpolysiloxane E 900 10 mg/kg of sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 12.6. Sauces Emulsified sauces 12.6.1.12.6.1.1.

Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 2 g/kg 1 g/kg g/kg 2 (separately or together)-only products with a fat content of less than 60% of sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1 g/kg 500 mg/kg 1 g/kg (separately or together)-only products with a fat content of 60% or more Tetrabutilhidrohinon gallates (TBHQ) Butylated hydroxyanisole (BHA) of
E 310-312 E 319 E 320 200 mg/kg (separately or together, expressed in proportion of fat content) in the Tartrazīn dye Kurkumīn 12.6.1.2. of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E 122 124 129 131 132 133 E E E E E E E 160d 155 142 151 E 160 E 160f E 161b 500 mg/kg (separately or together), and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172


unregulated 12.6.1.3 sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 954 955 959 350 962 350 mg/kg mg/kg mg/kg 160 450 mg/kg 50 mg/kg, 350 mg/kg (b) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated 12.6.1.4 different






Phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) Calcium Disodium ethylenediaminetetraacetate E 385 75 mg/kg of Propane-1.2-diol alginate E 405 8 g/kg of resin E Karaj 416 10 g/kg of soybean hemiceluloz E 426 30 g/l polyoxyethylene sorbitan esters, E 432-436 5 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 10 g/kg (separately or together) poliricinolāt E of Polyglycerol 476 4 g/kg-only salad dressing sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E 967 E 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 12.6.2. Not emulsified sauces 12.6.2.1 antioxidant preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1 g/kg (separately or together) Tetrabutilhidrohinon (TBHQ) gallates Butylated hydroxyanisole (BHA) of E-312 310 319 320 200 mg/kg E E (alone or in combination expressed in proportion to fat content), Riboflavin colorant 12.6.2.2 Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated – except the tomato sauce is Tartrazīn of Kurkumīn quinoline yellow sunset yellow FCF , oranždzelten S Ponceau 4R, cochineal, carmines, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 500 mg/kg (individually or total) – except tomato sauce 12.6.2.3 sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 954 955 959 350 962 350 mg/kg mg/kg mg/kg 160 450 mg/kg 50 mg/kg, 350 mg/kg (b) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 967 968 E E E


unregulated 12.6.2.4 different phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) Propane-1.2-diol alginate E 405 8 g/kg of sucrose esters of fatty acid sucrose glycerides E 473 E 474 10 g/kg (separately or together) poliricinolāt E of Polyglycerol 476 4 g/kg-only salad dressing glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd 7) E 626-629 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 regulated not 12.7. Cooked lettuce and cocoa, dried fruits, fats or milk products containing sandwich spread 12.7.1. Antioxidants , preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1.5 g/kg (separately or together)-only salad 12.7.2. Colours of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172


12.7.3. unregulated sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E 950 951 952 954 E E E E E E E 962 959 420 955 E 421 965 966 953 E E E E E 967 968 1 g/kg 1 g/kg 500 mg/kg to 200 mg/kg 400 mg/kg 50 mg/kg in 1 g/kg (b) the only sandwich spread unregulated products, energy-reduced or with no added sugar Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame) E E E 1 10 950 951 954 E955 E 959 E962 350 350 mg/kg mg/kg mg/kg 140 160 mg/kg 50 mg/kg, 350 mg/kg (b) the "Feinkostsal" salad 12.7.4.


Variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 12.8. Yeast variety
Sorbitan esters, E 491-495 unregulated-only bread yeast protein products to 12.9.12.9.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 2 g/kg (separately or together)-protein containing only meat, cheese, fish, crustaceans and cephalopods substitutes sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together) – only gelatin; 200 mg/kg (separately or together)-protein containing only meat, fish and crustaceans substitutes. colours of Riboflavin 12.9.2 Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-only vegetable protein-containing meat fish and crustaceans in the Tartrazīn of Kurkumīn substitutes quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E 155 151 160d E 160 E 160f E 161b 100 mg/kg (separately or together)-the only plant protein-meat, fish and crustaceans substitutes 12.9.3.


Variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg


Neohesperidine DC E 959 5 mg/kg – just as a taste enhancer in plant proteins see also annex 2 unregulated 13. Foodstuffs for particular nutritional and dietary supplements no Supplements group PO box the name of the additive E number maximum dosage and usage of 1-4) 8.1 1 2 3 4 5). Food – mother's milk substitutes healthy babies (less than 12 months) 13.1.1 antioxidant (I) ASCORBYL PALMITATE (E) 304 10 mg/l 13.1.2. A variety of L (+)-lactic acid E 270 not regulated E 306 Tocopherol-309 10 mg/ l (separately or together) Lecithin E 322 1 g/l if you add more food than one from each of the additives added to the quantity of the substance must be reduced so that the total quantity does not exceed 100% of Mono-and diglycerides of fatty acids E 471 4 g/l of Mono-and diglycerides E 472 c citric acid esters of 7.5 g/l-products sold in powder form; 9 g/l-products sold in liquid form and that contains partially hydrolyzed proteins, peptides or amino acids fatty acid sucrose esters E 473 120 mg/l for products containing hydrolysed proteins, peptides or amino acid citric acid E 330 not regulated sodium citrate potassium citrate 331 332 2 E E g/l (separately or together) sodium phosphate potassium phosphates 6) 6) E E 340 1 339 g/l (separately or together) 6) E 338 phosphoric acid in food for infants up to 6 months of age, the maximum phosphorus content be 22 mg/100 kJ, Ca: P ratio should range from 1.2 up to 2.0; 5 to 12 month old babies Ca: P ratio shall not exceed 2.0 Guar gum, E 412 1 g/l-infants up to 6 months of age, if the liquid product contains partially hydrolyzed proteins Karragenan white Acacia gum Guar gum 407 E 410, E 412 300 mg/l E 1 g/l of 1 g/l only 5 to 12 month old babies (when added to food products to more than one of the additives , each added a quantity of a substance should be reduced so that the total quantity does not exceed 100%)

Pectin, E 440 5 g/l-fermented foods only 5 to 12 month old infants 13.2. Food small healthy children (up to 3 years of age) and infants to 13.2.1. different input of calcium carbonate in acetic acid and acetate L (+)-lactic acid and lactates L (+)-Malic acid E E 260-263 E 170 270 E 325-327 E 296 unregulated – just as acidity regulators in processed cereal-based foods and baby foods intended for ascorbate and Ascorbic acid E 300-302 5) 200 mg/kg (separately or together) fat-free cereal products, biscuits and crackers; 300 mg/kg (separately or together) – baby food from fruits and vegetables and their juices (I) ASCORBYL PALMITATE 304 E 306 Tocopherol E-309 100 mg/kg (separately or together) – young children of fat containing cereals, cookies and crackers Lecithin E 322 10 g/kg (separately or together) – young children, consumption of cereals, cookies and crackers and citrate citric acid E 330-333 unregulated – just as acidity regulator for processed cereal-based foods and baby foods for calcium citrate-E 333 unregulated products that contain fruit low in sugar content of L (+)-tartaric acid and tartrate in disodium diphosphate 6) Glukonskāb Delta-Lactone (E) 334-336 E E E 450 354 575 5 g/kg (separately or together)-only cookies and crackers (as balance) phosphoric acid, E 338 1 g/kg of 6) – just as acidity regulators in processed cereal-based foods and baby foods intended for phosphates 6) E 339-341 1 g/kg (separately or together) – the only cereal products (iii) Tricalcium phosphate 6)
E 341 1 g/kg-fruit desserts containing Algīnskāb and alginate 5) E 400-402 E 404 500 mg/kg (separately or together) – the only pudding, sweet dishes and desserts white Acacia gum guar gum of Acacia to Xanthan gum to Pectin, E 410 415 414 412 E E E E 440 10 g/kg (separately or together)-processed cereal-based foods and baby foods intended for; 20 g/kg (separately or together) – the only cereal products gluten-free fatty acids, Mono-and diglycerides of fatty acids Mono and diglycerides are esters-E 471 E 472 – c 5 g/kg (separately or together) – only small baby foods, cereals, cookies and crackers sodium carbonate potassium carbonate in Ammonium carbonate 500 501 E E E 503 unregulated – just as raising agents processed cereal-based foods and baby foods intended for hydrochloric acid sodium hydroxide potassium hydroxide calcium hydroxide E 507 524 525 526 E E E


unregulated – just as acidity regulators silicon dioxide E 551 2 g/kg-only dry cereal products Oxidized starch phosphate Diciet of Monociet of Fosfatēt of diciet of phosphate phosphate diciet phosphate Acetylated of ACETYLATED starch diciet of ACETYLATED starch sodium octenyl succinate adipināt-1410 1404 E E E E E E 1414 1412 1413 1420 E 1422 E 1450 50 g/kg (separately or together)-processed cereal-based foods and baby foods intended for Acetylated oxidised starch of E 1451 50 g/kg of follow-on formulae for infants-13.3. Dietary foods for infants and young children with disabilities 13.3.1. different E 401 sodium alginate for children from 4 months of age 1 g/l-specific food with custom configurations that are necessary for children with metabolic disorders and children with Propane-1.2-diol probe alginate E 405 children from 12 months of age was 200 mg/l-special diet for young children who are intolerant to cow's milk or children with congenital metabolic disorders white Acacia gum, E 410 children from birth-10 g/l the products, which lowers the atviļņ disease (gastroezofageāl for reflux) E 412 guar gum for children from birth-10 g/l baby food in liquid form for mixtures containing hydrolysed proteins, peptides or amino acids E 415 xanthan gum to children from birth 1.2 g/l-products containing peptides or amino acids in patients with anomalies stomach and intestinal activity, protein mal-absorption or congenital metabolic disorders E 440 Pectin children from birth-10 g/l products used for stomach and intestinal disorders in cases of Karboksimetilceluloz sodium salt E 466 children from birth to 10 g/l or g/kg-products used in metabolic disorders to reduce dietary fatty acids, Mono-and diglycerides, E 471 children from birth, 5 g/l, special diets, particularly in protein-free fatty acids, Mono-and diglycerides E 472 c citric acid esters of children from birth 7.5 g/l-PAC 9.0 g/l products-liquid sucrose esters of fatty acids in products E 473 120 mg/l-only products containing hydrolysed proteins, peptides and amino acids starch sodium octenyl succinate (E) 1450 20 g/l-food formulae until 6 months of age and follow-on formulae for infants from 4 months of age 13.4 diet food products for people with disabilities of Different phosphoric acid and 13.4.1. phosphates E 338, E 339-6) 341 E 450-452 5 g/kg (separately or together) Propane-1.2-diol alginate E 405 1.2 g/kg polyoxyethylene sorbitan esters, E 432-436 1 g/kg (separately or together) fatty acid sucrose sucrose esters, glycerides E 473 E 474 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 5 g/kg of propane-1.2-diol fatty acid esters (E) Stearoil-2 477 1 g/kg of E 481-482-lactate 2 mg/kg (separately or together) sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 (E) 634-635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated 13.4.2. colours (I) riboflavin (II) riboflavin-5-phosphate and hlorofilīn in Chlorophyll and chlorophyll copper complex hlorofilīn caramel Augogl-Carotene in paprika extract, beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 Kurkumīn in Tartrazīn in unregulated quinoline yellow, sunset yellow FCF Carmine Azorubine, carmoisine allura red 4R of Kumač EYE Patentzil the V indigotine, Indigo Carmine FCF Green's Brilliant black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E 155 151 160d E 160 E 160f E 161b 50 mg/kg (separately or together) 13.4.3. Sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 450 mg/kg 1 g/kg 400 mg/kg 200 mg/kg 400 mg/kg 100 mg/kg 450 mg/kg (a) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup Lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated see also annex 2 not regulated 13.5 Diet food products with reduced energy value (for use in weight control diets) 13.5.1. Antioxidants, preservatives

Sorbic acid and sorbates and benzoates 5) benzoic acid E 200-203 5) 202 E 210-213 1.5 g/kg (separately or together), 13.5.2. Sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 954 955 959 800 962 450 mg/kg mg/kg 400 mg/kg mg/kg 240 320 mg/kg 100 mg/kg, 450 mg/kg (a) sorbitol Mannitol and sorbitol syrup, isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated Kurkumīn be Tartrazīn 13.5.3. colours of quinoline yellow, sunset yellow FCF Carmine Azorubine, carmoisine allura red 4R of Kumač EYE Patentzil the V indigotine, Indigo Carmine FCF Green's Brilliant black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E 122 124 129 131 132 133 E E E E E E E 160d 155 142 151 E 160 E 160f E 161b Riboflavin 50 mg/kg of Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 13.5.4. different phosphoric acid and phosphates E 338, E 339-6) 341 E 450-452 5 g/kg (separately or together) Propane-1.2-diol alginate E 405 1.2 g/kg polyoxyethylene sorbitan esters, E 432-436 1 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 5 g/kg of propane-1 fatty acids 2-1,2-diol esters (E) Stearoil-2 477 1 g/kg of E 481-482-lactate 2 mg/kg (separately or together) sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E 420 E 421 965 966 953 E E E E E 967 968 unregulated see also annex 2 not regulated 13.6 diet products other than those referred to in paragraph 13.1, 13.5 13.6.1. Sweeteners sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated 13.6.2. colours (I) riboflavin (II) riboflavin-5-phosphate and hlorofilīn in Chlorophyll and chlorophyll copper complex hlorofilīn caramel Augogl-Carotene in paprika extract , Beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 13.6.3. Variety of phosphoric acid and phosphates E 338, E 339-6) 341 E 450-452 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd 7)
E 626-629-633-634 E 630 E 635 500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated see also annex 2 unregulated 12.7. Nutritional supplements 13.7.1. Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid 5) 5 p-hydroxybenzoate) E E E 200-203-213 210 202 E 214-215 E 218-219 2 g/ kg (separately or together) only liquid products gallates Tetrabutilhidrohinon (TBHQ) Butylated hydroxyanisole (BHA) of Butylated hidroksitoluol (BHT) of E E E 320 310 – 312 319 E 321 400 mg/kg (separately or together) 13.7.2. colours (I) riboflavin (II) riboflavin-5-phosphate and hlorofilīn in Chlorophyll and chlorophyll copper complex hlorofilīn caramel Augogl-Carotene in paprika extract, beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 160 160 162 E E E E 163 E 170 171 172 E E Kurkumīn of Tartrazīn of unregulated quinoline yellow, sunset yellow FCF Carmine Azorubine, carmoisine allura red 4R of Kumač EYE Patentzil the V indigotine, Indigo Carmine FCF Green's Brilliant black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b


300 mg/kg (separately or together)-solid products; 100 mg/kg (separately or together)-liquid products 13.7.3. Sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E E E 1 10 950 951 952) E E955 E 959 954 E 962 500 mg/kg of 2 g/kg 500 mg/kg 500 mg/kg 800 mg/kg 100 mg/kg 500 mg/kg (a) solid products only sorbitol and mannitol sorbitol syrup isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 Acesulfame K is not regulated in aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E E E 1 10 950 951 952) E E955 E 959 954 E 962 350 mg/l 400 600 mg/l mg/l mg/l 80 240 mg/l 50 mg/l 350 mg/l (a) only liquid products Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose thaumatin neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 957 E 5.5 962 2 g/kg g/kg g/kg, 1.25 1.2 g/kg g/kg 2.4.400 mg/kg mg/kg 400 2.0 g/kg (a) vitamins and/or minerals containing the syrupy or chewing of food supplements of different phosphoric acid and 13.7.4. phosphates E 338, E 339-6) 341 E 450-452


non-regulated propane-1.2-diol alginate E 405 1 g/kg of soybean hemiceluloz E 426 1.5 g/l E 459 beta-Cyclodextrin unregulated-only products in tablet form of Cross-linked sodium salt of karboksimetilceluloz E 468 30 g/kg for solid products only – Karaj resins polyoxyethylene sorbitan esters of fatty acid sucrose esters of sucrose fatty acid glycerides polyglycerol esters esters, sorbitan silica and silicate 416 E 432-436 E E E E E 473 474 475 491-495 E 551-556 559 not regulated E glutamic acid and glutamate are
E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) beeswax Kandelilvask a E E E 901 902 Lac 904 unregulated-only as glazing agents Karnaubvask E 903 200 mg/kg as glazing agents only sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E 967 E 968 E 1201 Polyvinylpyrrolidone unregulated-unregulated-only mineral products in tablet form Pullulān E 1204 unregulated-only products in tablet form starch aluminium octenyl succinate E 1452 35 g/kg see also annex 2 unregulated notes:-food products may contain E 414 and E: 1.551, if they have added nutrients that contain these additives (E 414 not more than 150 g/kg of E 551 nutrients and not more than 10 g/kg of nutrients); 2. E 421, if used as a carrier for vitamin B12 (not less than one part vitamin B12 to 1000 parts E 421); 3. E 1450 when vitamins or polyunsaturated fatty acids preparations. Maximum residue limits in foods: 1. E 414-10 mg/kg; 2. E 1450 – 100 mg/kg, if vitamins formulations, or 1000 mg/kg, if added to the polyunsaturated fatty acids preparations. Preparation of fermented products can be used in non-pathogenic L (+)-lactic acid produced crops. **-If added to food products more than one additive, the quantity of each additive must be reduced so that the total amount of interest does not exceed 100.



14. drink no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 14.1 14.1.1. Soft drinks water 14.1.1.1. Drinking table water and soda water in a variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) "Konjac" also see 425 10 g/kg 2. not regulated in annex 14.1.2. Fruit and vegetable juices 14.1.2.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 500 mg/l (separately or together)-Söd ... the only "safe" and "Söde ... SAFT" benzoic acid and benzoates E 210-213 5) 200 mg/l (separately or together)-Söd ... the only "safe" and "Söde ... SAFT" sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 2 g/l – only unfermented grape juice for sakramentāl use sulphur dioxide and sulphites 9)
E E E 220-221 224 226-228 50 mg/l (separately or together)-just Orange, grapefruit, Apple and pineapple juice, storing large quantities intended for subsequent distribution; 70 mg/l (separately or together) – only unfermented grape juice for use; sakramentāl 350 mg/l (separately or together), lemon and lime juice; 2 g/l (separately or together), grape juice concentrate for home winemaking 14.1.2.2 sweeteners

Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) neohesperidine DC E 950 951 952 954 E E E E 959 350 mg/l 400 600 mg/l mg/l mg/l 80, 30 mg/l only fruit juice drinks, energy-reduced or with no added sugar 14.1.2.3. Variety of E 170 calcium carbonate is regulated not only the grape juice of potassium tartrate E unregulated-only 336 of the grape juice of Malic acid in g/l-E 296 3 only pineapple juice Ascorbic acid E 300

unregulated-only fruit juice for citric acid E 330 3 g/l – only fruit juice of pectin (E) 440 3 g/l – only pineapple and passion fruit (granadilla) fruit juice for glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) only vegetable juices guanylic acid and guanilāt) and inosinic acid inozināt 7 7) Ribonukleotīd 7) E-629-633 630 626 E E 634-635 500 mg/kg (separately or together) Konjac E 425 10 g/kg of E Dimethylpolysiloxane 900 10 mg/l – only pineapple 14.1.3. juice of fruit and vegetable NECTARS 14.1.3.1. colours of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated-only vegetable NECTARS 14.1.3.2 sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) neohesperidine will 950 951 952 DC E E E E E 954 600 959 350 mg/l mg/l mg/l 80 400 mg/l 30 mg/l only fruit NECTARS 14.1.3.3. different lactic acid E 270 5 g/l – only fruit NECTARS Ascorbic acid E 300 unregulated-only fruit NECTARS citric acid E 330 5 g/l – only fruit NECTARS pectin (E) 440 3 g/l – only pineapple and passion fruit (granadilla) fruit NECTARS glutamic acid and guanylic acid, glutamate and guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd 7) E 620 – 625 626-629 E E 630-633-634 635 E 10 g/kg (separately or together) 500 mg/kg (separately or together) only vegetable NECTARS "Konjac" E g/kg 14.1.4 425 10. Aromatized drinks (can also contain the juice, syrup, juice concentrates and similar products) 14.1.4.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 300 mg/l (separately or together) if used in conjunction , then 250 mg/l of sorbates and benzoates 150 mg/l of benzoic acid and benzoates E 210-213 5) 150 mg/l (separately or together) the sulphur dioxide and sulphites) E E 220 221-9 224 226 to 228 E (alone or combined) 20 mg/l-ported from concentrates only fruit juice containing drinks; 50 mg/l – just drink containing glucose syrup, not less than 350 g/l; 235 mg/l-fruit juice and at least 2.5% barley-concentrates ("Barley water"); 250 mg/kg, fruit juice or chopped fruit concentrates and containing "Capilé groselh" Dimethyldicarbonate E 242 250 mg/l 1.2) in Tartrazīn of the dye Kurkumīn 14.1.4.2 quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 E E E 122 120 110 124 E 129 e E E E E 131 132 133 142 E E E E 160d 155 160 151 E 160f E 161b 100 mg/l (separately or together), but E 110, E 122, E 124, E 155 the maximum dose should not exceed 50 mg/l of Chlorophyll and hlorofilīn in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin kapsorubīn, beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 14.1.4.3 sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 350 mg/600 mg/l. l 250 mg/l 80 mg/l 30 300 mg/l mg/l mg/l (a) 350 drinks, energy-reduced or with no added sugar Saccharin and its salts 8) E 954 100 mg/l (separately or together) – water-based drink with added CO2, sweeteners and flavourings ("gaseos") 14.1.4.4 variety of fumaric acid E 297 1 g/l – only fruit drink powder soluble in phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 700 mg/l and adipināt 5 adipic acid) Dzintarskāb E 355-357 E 363 10 g/l (separately or together) 3 g/l at home mixing made fun & drinks-1.2-Propane diol powders alginate E 405 300 mg/l sucrose acetate izobutirāt of rosin glycerine ester E E 444 445 300 mg/l 100 mg/l are not only clear beverages beta-Cyclodextrin E 459 500 mg/l-encapsulated flavourings in aromatized drinks powdered sucrose esters of fatty acid sucrose glycerides E 473 E 474 5 g/l (separately or together) – only the seeds of anise-based drinks or coconut and almond beverages glutamic acid and glutamate E 620 – 625 10 g/l (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) Konjac E 425 10 g/kg of E Dimethylpolysiloxane 900 10 mg/l E 957 thaumatin 0.5 mg/l Kvilaj extract E 999 200 mg/l (calculated as anhydrous extract) see also annex 2 not regulated 14.1.5. Coffee , coffee substitutes, tea, herbal infusions and other hot beverages, excluding cocoa 14.1.5.1. Antioxidants, preservatives E Dimethyldicarbonate 242 250 mg/l-only liquid tea concentrate (add quantity, balance is not permitted) sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 600 mg/l-only liquid tea concentrates, fruit and herbal infusions concentrates fumaric acid E 297 1 g/kg-soluble products of flavoured tea and herbal infusions in the preparation of the 14.1.5.2 of different phosphoric acid and phosphates E 338-341) 6 343 E 450-452 e 2 g/kg (separately or together) – only for soluble and soluble plant tea infusions; 2 g/l (separately or together), coffee-based drinks in vending machines and adipināt 5 adipic acid) Dzintarskāb E 355-357 E 363 10 g/l (separately or together) 3 g/l at home mixing made fun & beverage powders of sucrose esters of fatty acid sucrose glycerides E 473 E 474 1 g/l (separately or together) – only for the liquid for canned coffee; 10 g/kg (separately or together) – only powder hot drink stuff for Stearoil-2-E 481-482 lactate 2 g/l (separately or together)-only powders used in the preparation of hot beverages sorbitan esters, E 491-495 500 mg/l (separately or together) only liquid tea concentrates, fruit and herbal infusions concentrates beeswax Kandelilvask 901 902 of shellac (E) E E 904 unregulated-only coffee beans as glazing agents for the surface treatment of Karnaubvask-E 903 200 mg/kg of coffee beans as glazing agents only for the surface treatment of 500 E459 beta-Cyclodextrin mg/l-encapsulated flavoured tea-flavourings 14.2. Alcoholic beverages (non-alcoholic and mazalkoholisk are also equal) 14.2.1. Beer 14.2.1.1 antioxidant, preservative, benzoic acid and benzoates E 210-213 5) 200 mg/l-soft only 10 gallon for beer keg in sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E-20 mg/l (separately or together); 50 mg/l (separately or together)-only beer with secondary fermentation in the cask 14.2.1.2 caramel E 150 colours a – (d) unregulated 14.2.1.3 sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 962 350 mg/l 80 600 mg/l mg/l mg/l 10 250 mg/l (a) 350 mg/l for beer or non-alcoholic beer with an alcohol content of not more than 1.2% table beer ("Bier de table/Tafelbier/table beer" "" except "Obergarig" of Einfachbier), in which the content is less than 6%, the "Oud bruin" type of dark beer, beer with a minimum acidity of 30 milliequivalents per/l (expressed as sodium hydroxide) aspartame Acesulfame K sucralose neohesperidine DC salt of aspartame-acesulfame, E E E 1 10) 951 955 950 E 959 E 962 25 25 mg/l mg/l mg/l 10 10 mg/l 25 mg/l (b) beer energy-aspartame-Acesulfame K cyclamic acid and cyclamate 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E 959 954 955 E962 350 mg/l 250 600 mg/l mg/l mg/l mg/250 80 l, 30 mg/l 350 mg/l (a) beverages containing non-alcoholic drink mixes with beer, cider, Perry , wine or other alcoholic drink 14.2.1.4 different lactic acid sodium ascorbate Ascorbic acid citric acid gum Acacia E E E E 301 330 300 270 E 414 unregulated Propane-1.2-diol alginate E 405 100 mg/l of cider and Perry 14.2.2. cider 14.2.2.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 200 mg/l (separately or together) the sulphur dioxide and sulphites) E E 220 221-9 224 226 to 228 E 200 mg/l (separately or together) 14.2.2.2 sweeteners Acesulfame K Aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 962 350 mg/l 80 600 mg/l mg/l mg/l mg/50 20 l 350 mg/l (a)


Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E 959 954 955 E962 350 mg/l 250 600 mg/l mg/l mg/l mg/250 80 l, 30 mg/l 350 mg/l (a) beverages containing non-alcoholic drink mixes with beer , cider, Perry, wine or other alcoholic drink 14.2.2.3 different Propane-1.2-diol alginate, E 405 100 mg/l of cider, except "Cidr" fatty acids of bouch sucrose esters of sucrose glycerides E 473 E 474 5 g/l (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) "Konjac" 425 10 g/E kg Dimethylpolysiloxane E 900 10 mg/l – cider, except the "Kvilaj" Cidr bouch extract E 999 200 mg/l (calculated on a dry extract) – cider, except "Cidr" colours of bouch 14.2.2.4 caramel E 150 (a) – (d) unregulated-only "of" Riboflavin bouch in Cidr Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 E 160 c E E E E 162 163 170 171 172 not regulated E Kurkumīn a Tartrazīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 E E E 142 E E E E 160d 155 160 151 E 160f E 161b 200 mg/l (separately or together)-except for the "Cidr-bouch" see also annex 2 not regulated 14.2.3. Wines 14.2.3.1. the still wines 14.2.3.1 antioxidant preservatives sorbic acid and sorbates E 200, E 202) 5 – 200 mg/l Dimethyldicarbonate 203 E 242 250 mg/l 1.2) – the only non-alcoholic wines different Dimethylpolysiloxane E 900 14.2.3.2 unregulated 14.2.3.2. Sparkling wines of 14.2.3.2.1 dyes and hlorofilīn in Riboflavin Chlorophyll Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes Paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 14.2.3.3. unregulated and liqueur wine fortified colours E 150 a-caramel (d) unregulated 14.2.3.4. Aromatized wine 14.2.3.4.1 antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 200 mg/l 14.2.3.4.2 sweeteners Acesulfame K, aspartame and cyclamate cyclamic acid 5) Saccharin and its salts 8) sucralose neohesperidine DC aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 350 mg/l 250 600 mg/l mg/l mg/l mg/250 80 l, 30 mg/l 350 ml/l (a) beverages containing non-alcoholic drink mixes with beer, cider, Perry , wine or other alcoholic drink of Colouring caramels 14.2.3.4.3 E-150 (d) unregulated-flavoured and spiced wine drink wine, including "American", "soda", "Bitter Biter vino" except "Sangria", "Zurr", and "Kurkumīn of Tartrazīn" clarea of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN Brown HT, black PN lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 200 mg/l (separately or together) – with the exception of "American", "soda", "Bitter Bitter vino ' , "Sangria", "Zurr" and "clarea" E 163 anthocyanins not regulated, only "American" amaranth, E-123 30 mg/l Kurkumīn of Riboflavin are aperitifs in the Tartrazīn of quinoline yellow, Ponceau 4R, cochineal, carmines azorubine, carmoisine, ponceau 4R Kumač 4R in amaranth red 100 101 102 (A) E E E E E E E 104 120 122 123 E 124 only "American" soda "and" Bitter ' Bitter vino ' 100 mg/l (separately or together) sunset yellow FCF , oranždzelten S allura red AC 110 E 129 E just fine "and" Bitter ' Bitter vino ', and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated – except "American" "Bitter soda", "Bitter vino", "Sangria", "Zurr" and "clarea" 14.2.3.4.4 variety of glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) Konjac E 425 10 g/kg see also annex 2 not regulated fruit wines 14.2.4. URu.tml.

14.2.4.1 antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 200 mg/l sulphur dioxide and sulphites) E E 220 221-9 224 226 to 228 E 200 mg/l (separately or together); 260 mg/l (separately or together) – wine "made" in a Tartrazīn dye Kurkumīn 14.2.4.2 quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 200 mg/l (separately or together), and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 14.2.4.3 different phosphoric acid and phosphates E 338 6) E 339-341 E 450-452 1 g/l (separately or together) Metavīnskāb E 353 100 mg/l-only wine "made" fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/l (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) Konjac E 425 10 g/kg see 2. the annex also unregulated 14.2.5. Mead 14.2.5.1 antioxidant preservatives sorbic acid and sorbates E 200, E 202-5) 203 200 mg/l sulphur dioxide and sulphites) E E 220 221-9 224 226 to 228 E 200 mg/l (separately or together) 14.2.5.2 variety of phosphoric acid and phosphates E 338, E 339-6) 341 E 450-452 1 g/l (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/l (separately or together) glutamic acid and glutamate in the E-620 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) Konjac E 425 10 g/kg 14.2.5.3 dyes and hlorofilīn in Chlorophyll in Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated see also annex 2 not regulated 14.2.6. Alcoholic beverages 14.2.6.1. Alcoholic drinks (with alcohol content of 15% and more) 14.2.6.1.1 antioxidants, preservatives sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/l – whole pears-distilled drinks 14.2.6.1.2 sweeteners Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 950 1 10) E 951 952 954 955 E E E E E 959 600 962 350 mg/l mg/l mg/l 80 250 mg/l mg/l 30-250 mg/l 350 mg/l (a) beverages containing non-alcoholic drink mixes with beer, cider, Perry, wine or other alcoholic drink 14.2.6.1.3 dye amaranth E 123 30 mg/l, except "Marachin", "Mr." and "Sambuca" Silver Gold E 174 175 not regulated E-only liqueurs annatto bixin, norbixin, E 160b-10 mg/l only liqueurs, except "Marachin", "Mr." and "Kurkumīn" in the Tartrazīn of the Sambuca of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 131 129 122 124 E 132 E E E E 155 151 142 133 E 160d E 160 E 160f E 161b



200 mg/l (separately or together) – except whisky and grain alcohol, wine alcohol, rum, brandy, grape Marc Weinbrand "," spirit "Grappa", "invecchiat bagaceira Velha", alcohol distilled from fruit and fruit alcohol, "ouzo", "Grappa", "London gin" Marachin "," Mr. "and" Sambuca "caramel E 150 (a) – (d) unregulated-only whiskey and grain alcohol (with the exception of" Korn "," Kornbrand "or" eau de vie de marque Nationale seigl is Luxembourgeois "), wine alcohol , rum, brandy, grape Marc "Weinbrand", alcohol (except "Tsikoudi", "Tsipour", "eau de vie de marc Marque Nationale Luxembourgeoise"), "invecchiat", "Grappa bagaceira Velha"), and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 non-regulated except whisky and grain alcohol, wine alcohol, rum, brandy, grape Marc Weinbrand "," spirit "Grappa", "invecchiat bagaceira Velha", alcohol distilled from fruit and fruit alcohol, "ouzo", "Grappa", "London gin" Marachin "," Mr. "and" Sambuca "14.2.6.1.4 variety of phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 1 g/l (separately or together) Propane-1.2-diol alginate, E 405 10 g/l emulsified liqueurs of Karaj only resins E 416 10 g/l-only egg liqueurs sucrose esters of fatty acid sucrose glycerides E 473 (E) 474 5 g/l (separately or together) fatty acids polyglycerol esters of Stearoil-2-E 475 E 481-lactate 482 5 g/l 8 g/l (separately or together) only for emulsified liqueurs sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated-only liqueurs glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid in Ribonukleotīd E 626-629 E 7) 630-633 634 635 E-500 mg/kg (separately or together) Konjac E 425 10 g/kg of glycerol esters of wood Rosin (E) 445 100 mg/l – just not clear drinks see also annex 2 not regulated 14.2.6.2. Alcoholic drinks with alcohol content of less than 15% 14.2.6.2.1 antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 200 200 mg/l mg/l mg/l 400 If the use of sorbates and benzoates in conjunction 14.2.6.2.2 sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 962 350 mg/l 80 600 mg/l mg/l mg/l 30-250 mg/l 350 mg/l (a) Acesulfame K by aspartame and cyclamate 5) cyclamic acid Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame) E E E 1 10 950 951 952 954 955 E E E E 959 600 962 350 mg/l mg/l mg/l 80 250 mg/l mg/l 30-250 mg/l 350 mg/l (a) beverages containing non-alcoholic drink mixes with beer, cider, Perry, spirits or wine drink 14.2.6.2.3 of different phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 1 g/l (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/l (individually or total) Stearoil-2-E 481-482 lactates 8 g/l (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) Konjac E 425 10 g/kg of sucrose acetate izobutirāt E 444 300 mg/l – just not clear flavoured drinks Rosin glycerol esters E 445 100 mg/l – just not clear drinks sorbitol Mannitol and sorbitol syrup, isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated-only 14.2.6.2.4 colours silver liqueurs gold E 174 175 not regulated E-only liqueurs amaranth, annatto, bixin norbixin, E 123 E 160b 30 mg/l 10 mg/l, and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract , capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 Kurkumīn in Tartrazīn in unregulated quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE the allura Patentzil V indigotine Indigo, Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 200 mg/l (separately or together) see also annex 2 not regulated 15. Snacks no Additive group PO box the name of the additive E number maximum dose and use 1-4) 1 2 3 4 5) 15.1. cereals, potatoes or starch-containing snacks 15.1.1. Antioxidants, preservatives sorbic acid and Sorbates) 5 5 p-hydroxybenzoate) 202-203 E 200 E E 214-215 E 218-219 1 g/kg (separately or together), but the PCB the maximum dose is 300 mg/kg sulphur dioxide and sulphites) E E 220 221-9 224 226 228 E, 50 mg/kg (separately or together), cereals and potatoes containing Butylated hydroxyanisole of gallates snacks (BHA) Butylated hidroksitoluol (in BHT) E 310-312 E 319 E 320 200 mg/kg (alone or in combination, in proportion to the fat content) – the only cereal products 15.1.2. Sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame, E 951 950 1 10) E E E E E 959 954 955 962 350 mg/kg 500 mg/kg 100 mg/kg 200 mg/kg 50 mg/kg 500 mg/kg (b) only for pre-packaged flavoured, spicy and dry (dry) amylaceous products 15.1.3 annatto coloring bixin, norbixin, E 160b-10 mg/kg only spicy and dry (dry); 20 mg/kg, or pressed for swelled spicy and dry (dried) in Tartrazīn in Kurkumīn products of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 E E E 142 E E E E 160d 155 160 151 E 160f E 161b 100 mg/kg-just spicy and dry (dry); 200 mg/kg or pressed, spicy puffed and dry (dry) products are Chlorophyll and Riboflavin in Chlorophyll and hlorofilīn hlorofilīn can be a complex caramel Augogl-Carotene in paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 15.1.4. Variety of phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) Propane-1.2-diol alginate, E 405 3 g/kg of cereals and potato snacks containing Karaj resins E 416 5 g/kg for cereal and potato snacks containing Stearoil-2-E 481-482 lactates 5 g/kg (separately or together), cereals and potatoes containing snacks; 2 g/kg (separately or together)-cereal products snacks glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) beeswax Kandelilvask a E E E 901 902 Lac 904 unregulated-only as glazing agents Karnaubvask E 903 200 mg/kg as a glazing agents only – beta-Cyclodextrin E 459 1 g/kg, use prepare sorbitol in aromatized products Mannitol and sorbitol syrup, isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 15.2 processed nuts 15.2.1. Antioxidants, preservatives sorbic acid and Sorbates) 5 5 p-hydroxybenzoate) 202-203 E 200 E E 214-218 E 218-219 (1 g/kg, singly or in combination not more than 300 mg/kg of PCBS)-only products with Butylated hydroxyanisole coating of gallates (BHA) Butylated hidroksitoluol (BHT) of E 310-312 E 319 E 320 200 mg/kg (separately or together) – expressed in proportion to fat content 15.2.2. colours annatto, bixin, norbixin E 160b-10 mg/kg only nuts with a spicy coating of Tartrazīn of Kurkumīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines cochineal, azorubine, carmoisine, ponceau 4R Kumač 4R, a red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 100 mg/kg (separately or together) – the only nuts with spicy coating


Riboflavin and hlorofilīn in Chlorophyll Chlorophyll a and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated 15.2.3 sweeteners Acesulfame K aspartame Saccharin and its salts 8) sucralose neohesperidine DC salt of aspartame-acesulfame) E E E 1 10 950 951 E 954 955 E 959 E 962 350 mg/kg 500 mg/kg 100 mg/kg 200 mg/kg 50 mg/kg 500 mg/kg (b) nuts coated 15.2.4. Miscellaneous phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 5 g/kg (separately or together) Karaj resins E 416 10 g/kg, only surface coatings glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd 7) 626-E 629 E 630-633 634 635 E-500 mg/kg (separately or together) beeswax Kandelilvask a E E E 901 902 Lac 904 unregulated-only as glazing agents Karnaubvask E 903 200 mg/kg as glazing agents only sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg, see also annex 2 not regulated 16. food products not included in any of the previous categories no Additive group PO box the name of the additive E number maximum dosage and usage of 1-4) 1 2 3 4 5) 16.1. Aqueous flavoured desserts 16.1.1. Sweeteners Acesulfame K, aspartame and cyclamate Ciklamīnskāb 5) Saccharin and its salts 8) sucralose neohesperidine DC Aspartame-acesulfame salt 1 10 950 951 952 E E) E E E E E 959 954 955 962 350 mg/kg 1 g/kg 250 mg/kg 100 mg/kg 400 mg/kg 50 mg/kg, 350 mg/kg (a) products, energy-reduced or with no added sugar and sorbitol sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 16.1.2. colours of the unregulated Riboflavin in Chlorophyll and Chlorophyll a and hlorofilīn hlorofilīn can Augogl in a complex caramel carotenes paprika extract , capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172 unregulated annatto, bixin, norbixin E 160b 10 mg/kg Kurkumīn a Tartrazīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine Kumač 4R, carmoisine, ponceau 4R in red (A) Red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E E 122 124 129 131 132 133 142 E E E E E E E 160d 155 160 151 E 160f E 161b 150 mg/kg (separately or together) but, E122, E124, 110 E E155 maximum dose should not exceed 50 mg/l 16.1.3. Variety of fumaric acid (E) 297 4 g/kg only jelly products, products with fruit taste and powdered products phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 3 g/kg (separately or together); 7 g/kg (separately or together) – powdered products, adipic acid and 5-adipināt) E 355 357 1 g/kg (separately or together) – products with fruit taste and powdered products; 6 g/kg (separately or together)-jelly products Dzintarskāb E 363 6 g/kg of Propane-1.2-diol alginate, E 405 5 g/kg only dessert fillings, decorations and coatings resins E Karaj 416 6 g/kg polyoxyethylene sorbitan esters, E 432-436 3 g/kg (separately or together) of fatty acid sucrose esters of sucrose glycerides E 473 E 474 5 g/kg (separately or together) polyglycerol esters of fatty acids (E) 475 2 g/kg of propane-1 fatty acids 2-1,2-diol esters (E) 477 5 g/kg for dessert; 30 g/kg, and for dessert garnish whipped (except cream) Stearoil-2-E 481-482 lactates 5 g/kg (separately or together) 483 5 E stearilester g of tartaric acid/kg sorbitan esters, E 491-495, 5 g/kg (separately or together) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal will Lactitol and maltitol syrup xylitol Eritirol E E E E 420 421 965 966 953 E E E 967 968 unregulated "Konjac" E 425 10 g/kg thaumatin (E) 957 5 mg/kg – just as a taste Enhancer see also annex 2 not regulated 16.2. Garnish and coatings 16.2.1. Antioxidants, preservatives sorbic acid and sorbates and benzoates 5) benzoic acid E 200, E 202-5) 203 E 210-213 1 g/kg (separately or together) 500 mg/kg (separately or together) only for aspik sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) – only in the case of syrups pancake plate; flavoured syrups smoothies, ice cream and similar products for 16.2.2. colours plate annatto, bixin, norbixin E 160b 20 mg/kg Kurkumīn a Tartrazīn of quinoline yellow, sunset yellow FCF, Ponceau 4R oranždzelten S carmines, Carmine, azorubine, carmoisine, ponceau 4R Kumač 4R in the Red A red EYE Patentzil the allura indigotine, Indigo Carmine V Brilliant Green FCF's brilliant black BN, black PN Brown HT lycopene beta-APO-8 '-karotināl (30 C) Beta-APO-8 '-carotenic acid (C 30) E E E lutein 100 102 104 110 120 E E E E E 122 124 129 131 132 133 E E E E E E E 160d 155 142 151 E 160 E 160f E 161b 500 mg/kg (separately or together), and hlorofilīn in Chlorophyll Riboflavin Chlorophyll and hlorofilīn copper complex Augogl caramel of carotenes paprika extract, capsanthin, kapsorubīn beet red, betanin anthocyanins calcium carbonate titanium dioxide and iron oxide hydroxides E E E E 101 140 141-150 d E 153 E 160 160 162 163 E E E E E E 170 171 172


16.2.3. unregulated different phosphoric acid and phosphates E 338-341) E 6 343 E 450-452 4 g/kg (separately or together) – the only vegetable and meat glazējoš coatings; 3 g/kg (separately or together) – syrups pancake plate; flavoured syrups smoothies, ice cream and similar products for propane-1.2 plate fatty-1,2-diol esters (E) 477 30 g/kg for dessert whipped for garnish (except cream) glutamic acid and glutamate E 620 – 625 10 g/kg (separately or together) and guanylic acid guanilāt 7) 7 inozināt) and inosinic acid Ribonukleotīd) 628-629 E 7 E 630-633 634 635 E-500 mg/kg (separately or together) sorbitol and sorbitol syrup, mannitol isomalt Meal and maltitol syrup lactitol xylitol Eritirol E E E 953 420 421 E E E E 967 965 966 968 unregulated "Konjac" E 425 10 g/kg see also annex 2 not regulated 16.3. Fillings and dumplings like pasta (ravioli) antioxidant preservatives sorbic acid and sorbates E 200, E 202-5) 203 1 g/kg (separately or together) 16.4. foods tablet form different silica and silicates (E) 551-556 559 not regulated E can only be used as additional additives referred to in annex tablešveid products E 459 beta-Cyclodextrin unregulated 16.5. Food powder


Variety of tricalcium phosphate, E 341 10 g/kg of 6) can only be used as additional additives referred to in annex 1 of powder silica and silicates (E) 551-556 E 559 10 g/kg (separately or together) 16.6. European traditional food antioxidants, preservatives benzoic acid and benzoates E 210-213) 5 (separately or together): 500 mg/kg ". Meh, and the Makeutett "; "... Meh "; 1 g/kg, and "dulce de membrill" sorbic acid and sorbates E 200, E 202-5) 203 (separately or together): 500 mg/kg ". Meh, and the Makeutett "; "... Meh "; 1 g/kg for "Pasha"; 2 g/kg-"Ostkak"; unregulated-collagen casing with a water activity greater than 0.6 mg/kg Nizīn the E 234 10: ' mascarpone ' 16.7 tinned container surface treatment of different silica and silicates (E) 551-556 E 559 30 g/kg (separately or together) – tins internal surface coatings of phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 30 g/kg (separately or together)-water emulsions frying pan for spotting 16.8 vegetable oil spray to spray on the Pan (only for professional use) different butane Isobutane propane E 943 E 943b E 944 unregulated 16.9. Aqueous emulsion sprays various butane Isobutane propane E E E 943b 943 944 unregulated 16.10. Flavourings 16.10.1. Antioxidants, preservatives sorbic acid and sorbates E 200, E 202-5) 203 1.5 g/kg of benzoic acid and benzoates E 210-213) 5 16.10.2. in Oktilgallāt of the Dodecilgallāt of different Propilgallāt of Tetrabutilhidrohinon (TBHQ) Butylated hydroxyanisole (BHA) of E 310 311 312 319 E E E E 320 100 mg/kg (separately or together) or 200 mg/kg (only for BH) except essential oil 1 g/kg (separately or together) – essential oils phosphoric acid and the phosphates E 338-341) E 6 343 E 450-452 40 g/kg of resin E Karaj 416 50 g/kg of polyoxyethylene sorbitan esters, E 432-436 10 g/kg, except liquid smoke flavourings based on Spice Oleoresins (Spice extracts, of which evaporated solvent and extraction of volatile oil and left a Gummy material mix)


Silicon dioxide in g/kg of E 551 50 Dimethylpolysiloxane E 900 10 mg/kg in Gliceriltriacetāt of Trietilcitrāt of glyceryl Diacetate Propane-1,2-diol 1.2-1505 E E E E 1517 1518 1520 3 g/kg (separately or together) – use the products prepared; beverages E 1520: not more than 1 g/l E 1519 100 mg/l of benzyl alcohol, liqueurs, aromatised wines, aromatised drinks based on wine, and aromatized wine-product cocktails; 250 mg/kg for use prepare products, confectionery, chocolate and flour also confectionary 16.11 foodstuffs containing liquid smoke flavourings and flavourings based on Spice Oleoresins different polyoxyethylene sorbitan esters, E 432-436 1 g/kg "Minister of Agriculture m. Rose proposed the Ministry of agriculture in annex 2 versions of the Cabinet of Ministers of 11 December 2007 regulations no 860" annex 4 Cabinet 27 February 2007 the Regulation No 158 of the authorized carriers including sējšķīdinātāj not no PO box E number additives name usage restrictions 1. E 1520 Propane-1.2-1,2-diol (propylene glycol) only colours, emulsifiers, antioxidants and enzymes (not more than 1 g/kg food) E 425 Konjac 2 (I) Konjac gum (II) Konjac glukomannān must not use a dehydrated foods, which tend to associate the water feed at the time of admission 3. E 459 beta-Cyclodextrin 1 g/kg of E 469 enzymatically hydrolyzed 4-5. karboksimetilceluloz E E 420 422 glycerol E 421 mannitol sorbitol (E) 953 isomalt E 966 lactitol 965 Meal E E 967 xylitol E 968 Eritirol 6. Algīnskāb E 400-404 and its sodium, potassium, calcium and ammonium salts E 405 Propane 1.2-7-1,2-diol alginate, E 406 Agar E 407 Carrageenan E 410 white Acacia gum, E 412 Guar gum, E 413 Tragakant E 414 Acacia gum, E 415 Xanthan (gum Arabic), E 440 Pectin, gum 8. E 432 433 434 435 E E E E 436 polyoxyethylene sorbitan monolaurate (polysorbate 20) Polyoxyethylene sorbitan monooleate (polysorbate 80) polyoxyethylene sorbitan monopalmitate (polysorbate 40) polyoxyethylene sorbitan monostearate (polysorbate 60) polyoxyethylene sorbitan tristearate (polysorbate 65) just blowing for municipalities 9. E 442 ammonium fosfatīd only antioxidants 10. E 460 cellulose (microcrystalline or powdered) E 461 methyl cellulose E 462 ethyl cellulose, E Hidroksipropilceluloz E 463 464 465 Etilmetilceluloz hydroxy propyl methyl cellulose E E a Karboksimetilceluloz Karboksimetilceluloz of 466 sodium salt 11. E 322 Lecithin fruit glazing agents E 432-436 Polysorbate 20 , 40, 60, 65 and 80 E 470-fatty acid sodium, potassium and calcium salts of fatty acids E 471 Mono-and diglycerides 491-495 Sorbitan E E 570 fatty acids E 900 Dimethylpolysiloxane 12. E 322 Lecithin only colours and fat soluble antioxidants E 432-436 Polysorbate 20, 40, 60, 65 and 80 E 470b magnesium salts of fatty acids E 471 Mono-and diglycerides of fatty acids (E) 472-Mono-and diglycerides of fatty acids of the acetic acid esters, E 472 c fatty acid Mono-and diglycerides of citric acid esters of fatty acids E 471 Mono- Mono-and diglycerides and diacetilvīnskāb esters of fatty acid sucrose esters 473 E, E 475 polyglycerol esters of fatty acids 13.491 492 493 E E E E E 495 sorbitan monostearate 494 sorbitan tristearate sorbitan monolaurate sorbitan monooleate sorbitan monopalmitate only colours and foam of E 1404 Oxidised Eraser 14. starch (E) Monociet-1410 1412 E Diciet-phosphate phosphate Fosfatēt phosphate of the diciet E 1413 E 1414 ACETYLATED diciet E 1420 Acetylated of phosphate starch E 1422 ACETYLATED diciet's adipāt 1440 1442 E Hidroksipropilciet E-Hidroksipropildiciet E 1450 starch phosphate sodium octenyl succinate 15. E 170 calcium carbonate E 263 calcium acetate E 331 sodium citrate, Potassium citrate 332 16 E E E 501 341 calcium phosphate potassium carbonate E 504 magnesium carbonates E 509 508 potassium chloride calcium chloride E E E 511 magnesium chloride sodium sulphate E 514 515 potassium sulphate E 516 calcium sulphate E 517 ammonium sulphate 17. E 577 potassium gluconate E 640 glycine and its sodium salt (E) 1505 Trietilcitrāt E 1518 Triacetin (gliceriltriacetāt) E E 551 552 18. Silicon dioxide, amorphous, the calcium silicate (kaolin) emulsifiers and colours only (no more than 5%); E 551: E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90% relative to the pigment) "19.558 559 E E E 553b TALC bentonite aluminium silicate colours only (no more than 5%)

20. E 901 beeswax, white and yellow colours only 21. E Polidekstroz E 1200 22.1451 Acetylated oxidised starch-E 468 Cross-linked karboksimetilceluloz 23 the sodium salt of the only sweeteners Šķēršūt cellulose resin E 1201 polyvinylpyrrolidone E 1202 polyvinylpolypyrrolidone polyethylene glycol 6000 24. E 555 Potassium aluminium silicate for E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90% relative to the pigment) Minister of Agriculture m. rose