Council Directive 89 /107/EC of 21 December 1988 on the approximation of the laws of the Member States relating to food additives authorised for use in foodstuffs intended for consumption It was incorporated into the national legal order by Royal Decree 1111/1991 of 12 July amending the Technical-Health Regulations of Food Additives, approved by Royal Decree 3177/1983 of 16 November, and as amended by Royal Decree 1339/1988 of 28 October.

Directive 89 /107/EC included different categories of additives, including those of other additives other than colours and sweeteners, the development of which was intended to be carried out in the future by means of Directives specific.

Such a forecast was carried out in the first stage by the adoption of Directive 95 /2/EC of the European Parliament and of the Council of 20 February on additives other than colours and sweeteners for use in the in foodstuffs, incorporated in our order by Royal Decree 145/1997 of 31 January, approving the positive list of additives other than colours and sweeteners for use in the manufacture of products food, as well as its conditions of use.

The experience gained in the application of Directive 95 /2/EC, as well as scientific and technical developments in the field of additives, has resulted in successive amendments to Directive 96 /85/EC of the European Parliament and the Council of 19 December, and Directive 98 /72/EC of the European Parliament and of the Council of 15 October, incorporated into our legal order by Royal Decree 494/1998 of 27 March 1998 and Royal Decree 994/2000 of 2 June 2000, respectively, amendments both to Royal Decree 145/1997 of 31 January.

Subsequently, the publication of Directive 2001 /5/EC of the European Parliament and of the Council of 12 February amending for the third time Directive 95 /2/EC, in order to authorise the use of certain additives which have been recently assessed by the Scientific Committee for Food, incorporating the use at Community level of certain additives which had already been provisionally authorised in certain States and to allow new applications from other Member States. authorized.

As a result, the recast has been carried out in a single text of Royal Decree 145/1997 of 31 January 1997 approving the positive list of additives other than colours and sweeteners for use in the the production of foodstuffs, as well as their conditions of use, their modifications, Royal Decree 494/1998 of 27 March; Royal Decree 994/2000 of 2 June 2000 and Directive 2001 /5/EC of the European Parliament and of the Council of 12 February, amending Directive 95 /2/EC on food additives other than colours and sweeteners.

With this provision, it is intended to ensure the protection of consumers ' health and information, to avoid obstacles to the free movement of foods in which additives other than those used have been used. In the light of the conditions under which the present Royal Decree authorizes the abolition of unfair conditions between competitors, within the framework of the completion of the internal market. There are also strict rules for the use of additives other than colours and sweeteners in infant formulae and follow-on formulae, as well as in weaning foods.

In the field of application of this Royal Decree, certain substances are included with duality of activity, function of additive and phyto-sanitary function, so it will have to be taken into account for its use the Royal Decree 2163/1994 laying down the harmonised Community system for the placing of plant protection products on the market and Royal Decree 280/1994 laying down maximum residue limits for products of plant origin, including those for fruit and vegetables.

This Royal Decree has been omitted from this Royal Decree, in line with Royal Decree 994/2000 of 2 June 2000 amending Royal Decree 145/1997 of 31 January 1997 approving the positive list of additives different colours and sweeteners for use in the manufacture of foodstuffs, as well as their conditions of use.

Furthermore, the Spanish term "jams" has been expressly included, the name of which, clearly sanctioned by the use, has not been explicitly included in the relevant Community Directives. The term 'jams' appears in the 'fruit preparations to extend' paragraph with the intention of explicitly establishing the uses and doses of certain additives already regulated in those products.

This Royal Decree is dictated by the provisions of Article 149.1.16 of the Constitution and in accordance with Article 40.4 of Law 14/1986 of 25 April, General of Health, with the exception of Article 8, which has Article 149.1.10 of the Constitution and Article 38 of the General Health Law.

the representatives of the affected sectors have been consulted for their preparation, with the Inter-Ministerial Commission for Food Management having issued a mandatory report.

In its virtue, on the proposal of the Minister of Health and Consumer Affairs, in agreement with the Council of State and after deliberation of the Council of Ministers at its meeting on February 1, 2002,

DISPONGO:

Article 1. Object and scope of application.

1. The purpose of this Royal Decree is to approve the positive list of additives other than colours and sweeteners authorised for use in the manufacture of foodstuffs, as well as their conditions of use, provided for in Annexes I to VI.

2. This provision shall apply without prejudice to the provisions of other Royal Decrees which allow the use of certain food additives, which are listed in the Annexes to this Royal Decree and which are used as sweeteners or colours.

3. This Royal Decree shall also apply without the specific provisions governing the composition and denomination of foodstuffs being affected.

The products and categories of products listed in the Annexes are mentioned in the Annexes to the exclusive effects of the regulation of the jobs and doses of the corresponding additives.

4. For the purposes of this Royal Decree, the following substances shall not be considered as food additives:

(a) The substances used for the treatment of drinking water in accordance with the provisions of Royal Decree 1138/1990 of 14 September, on the approval of the technical and health regulations for the supply and quality control of drinking water for public consumption.

(b) Products containing pectin and derived from dried apple pulp or citrus skins, or from a mixture of both, by the action of diluted acids followed by partial neutralisation with sodium or potassium salts (" pectin liquid ").

c) The gum base gum.

(d) White or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkaline treatment, bleached starch, starch modified by physical means and starch treated by enzymes amylolytics.

e) The ammonium chloride.

f) Blood plasma, edible gelatin, protein hydrolysates and their salts, milk proteins and gluten.

g) Amino acids and their salts with the exception of glutamic acid, glycine, cysteine and cystine and their corresponding salts that do not have a function of additives.

h) caseinates and casein.

i) Inulin.

j) Enzymes (excluding those mentioned in the Annexes).

Article 2. Definitions.

1. For the purposes of this Royal Decree, it is understood by:

(a) Acidulants: substances that increase the acidity of a food or give it an acid taste.

(b) Load agents: substances that increase the volume of a food without significantly contributing to its available energy value.

(c) Coating agents (including lubricants): substances which, when applied to the outer surface of a food, confer on it a bright appearance or are covered by a protective layer.

(d) Modified almidones: substances obtained by one or more chemical treatments of edible starches, which may have undergone physical or enzymatic treatment and may be diluted or bleached with acids or bases.

e) Agents of flour: the substances added to the flour or the bread dough to improve the cooking quality.

f) Anti-caking agents: substances that reduce the tendency of particles of a food to adhere to one another.

g) Anti-foaming agents: substances that prevent or reduce foaming.

h) Antioxidants: substances that prolong the shelf life of food products by protecting them against deterioration caused by oxidation, such as the rancement of fats and color changes.

i) Conservatives: substances that prolong the shelf life of food products by protecting them against deterioration caused by micro-organisms.

j) Correctors of acidity: substances that alter or control the acidity or alkalinity of a food.

(k) Emulgentes: substances which make it possible to train or maintain a homogeneous mixture of two or more non-miscible phases, such as oil and water, in a food.

l) Dwarders: substances that return or maintain strong or crisp fruit or vegetable tissues or act together with gelling agents to produce or reinforce a gel.

m) Weighing: substances that increase the viscosity of a food.

n) Foamers: substances that make it possible to form or maintain a homogeneous dispersion of a gaseous phase in a liquid or solid food.

n) Stabilizers: substances that enable the maintenance of the physical-chemical state of a food. Stabilizers include substances that allow the maintenance of a homogeneous dispersion of two or more non-miscible substances in a food, and also include substances that stabilise, retain or intensify an existing colour in a food.

(o) Packaging gases: gases other than air, placed in a container before, during or after placing in the food product.

P) Propellant Gases: different air gases that expel food from a container.

q) Gasifiers: substances or combinations of substances that release gas and thus increase the volume of the mass.

r) Gelificants: substances that give texture to a food by forming a gel.

s) Humectants: substances that prevent food desiccation by counteracting the effect of a low moisture content in the atmosphere, or which favour the dissolution of a solid substance in powder form watery.

t) Taste Potentiators: substances that enhance the flavor and/or aroma that a food has.

u) Cast salts: the substances that reorder the proteins contained in the cheese in a dispersed manner, thereby producing the homogeneous distribution of the fat and other components.

v) Sequestrants: substances that form chemical complexes with metal ions.

w) Media (including media solvents): substances used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function, and without exercising on its own no technological effect, in order to facilitate their handling, application or use.

2. In accordance with this Royal Decree, it is understood as "unprocessed food": those who have not undergone any treatment that has substantially altered their initial state. However, they may be the subject of operations such as division, partition, cutting, boning, chopping, peeling, mondation, skinning, grinding, cutting, washing, brushing, deep-frozen or frozen, chilled, crushed or uncashed, packed or unpacked, without thereby losing their undeveloped food condition.

Article 3. Conditions of use.

1. For the purposes referred to in Article 2 (1), as well as for the processing agents of flour other than emulsifiers, only the substances listed in Annexes I, III, IV and V may be used in foodstuffs.

2. The food additives listed in Annex I may be used in accordance with the principle of 'quantum satis' in foodstuffs in general, with the exception of those foods listed in Annex II for which a food additive is authorised. limited number of these same additives.

3. Except in cases where the contrary is specifically provided for in Annex II, the use of the food additives listed in Annex I shall be prohibited in:

(a) Non-processed foods as defined in Article 2 (2).

(b) Honey, as defined in the Order of 5 August 1983 approving the quality standard on honey.

c) Non-emulsified oils and fats of animal or plant origin.

d) The butter.

e) Milk (including whole, skimmed and semi-skimmed milk), pasteurised and sterilised (including UHT sterilisation) and whole pasturised cream.

f) Dairy products fermented by the action of living organisms, without flavourings.

g) Natural mineral water and spring water, as defined in Royal Decree 1164/1991 of 22 July, approving the Technical and Health Regulations for the elaboration, circulation and trade of water packaged beverage.

h) The coffee, excluding the flavoured instant, and the coffee extracts.

i) Tea in non-flavoured leaves.

(j) The sugars defined in Royal Decree 1261/1987 of 11 September 1987 approving the technical and health regulations for the manufacture, storage, transport and marketing of sugar intended for use in the human consumption.

k) Dry pasta, except for gluten-free pasta, in accordance with the provisions of Royal Decree 1809/1991 of 13 December 1991, as well as those for hypoproteic diets.

l) The natural butter serum without flavouring, excluding sterilized buttermilk.

4. Furthermore, the use of the food additives listed in Annex I in food for infants, follow-on formulae and food for young children covered by the Royal Decrees 72/1998 of 23 May 1998 is prohibited. January, and 490/1998, of 27 March respectively, which shall be subject to the provisions of Annex VI, including food for infants and young children, regulated by Royal Decree 1091/2000 of 9 June.

5. The foodstuffs listed in Annex II may contain only those additives referred to in that Annex and those referred to in Annexes III and IV, under the conditions specified therein.

6. The additives contained in the lists in Annexes III and IV may be used only in the foodstuffs referred to in those Annexes and under the conditions specified therein.

7. The additives listed in Annex V may be used as supports or supports for food additives under the conditions specified therein.

8. The expression 'quantum satis' used in the Annexes to this Royal Decree means that no maximum level of use is specified. However, the additives shall be used in accordance with good manufacturing practice at a level which is not higher than that necessary to achieve the intended objective and provided that they do not confuse the consumer.

9. The maximum doses of use listed in the Annexes relate to foods prepared for trade, except in cases where the dose of use is particularly available according to another concept.

10. The provisions of this standard shall apply to foodstuffs intended for particular nutritional uses, in accordance with the provisions of Article 2 of Royal Decree 2685/1976 on the approval of the rules of procedure -health-technical for the manufacture, circulation and trade of food preparations for dietary and/or special regimes, and their modification, according to Royal Decree 1809/1991 of 13 December.

Article 4. Use of food additives other than sweeteners and dyes in compound foods.

1. Without prejudice to other specific provisions, the presence of an additive in a compound food, other than those referred to in Article 3 (3), (4) and (5) of this Royal Decree, may be permitted provided that the food additive is permitted in one of the ingredients of the compound food.

2. In addition, a food additive may be permitted to be present in a food intended to be used solely for the preparation of a compound food, provided that the food additive complies with the guidelines of this provision.

3. Paragraphs 1 and 2 of this Article shall not apply to infant formulae, follow-on formulae, weaning foods, food for special medical purposes, in accordance with the legislation in force, except where available specifically the opposite.

Article 5. Direct sales additives to the final consumer.

It shall be direct sales additives to the final consumer, all listed in Annex I, as well as those between numbers E-620 to E-635, as set out in Annex IV.

Article 6. Tagged.

For marketing purposes, the labelling of the food additives referred to in this Royal Decree will be in accordance with the provisions of Article 8 of Royal Decree 1111/1991 of 12 July 1991 amending the Regulations (a) the technical and health of food additives, approved by Royal Decree 3177/1983 of 16 November, and amended by Royal Decree 1339/1988 of 28 October.

Article 7. Sanctioning regime.

1. The offences provided for in the subsequent paragraphs of this Article shall give rise to the imposition of the penalties laid down in Article 36 of Law 14/1986 of 25 April of 25 April, on the instruction of the file in accordance with Chapter VI of Title I of that Law and Title IX of Law No 30/1992 of 26 November 1992 on the Legal Regime of Public Administrations and the Common Administrative Procedure.

2. Minor infringements: the failure to comply with the provisions of this Royal Decree shall be considered to be a minor offence, as soon as it cannot be considered to be a serious or very serious fault, as required by Article 35A (3) of the General Law on Health.

3. Serious breaches:

(a) Non-compliance with the labelling rules for food additives covered by this Royal Decree, which is considered to be the case as provided for in Article 35.B) 1 and 2. of the General Health Law.

b) The recidivism in the commission of minor infractions, in the last three months, as required by article 35.B) 7. of the General Law of Health.

4. Very serious breaches:

(a) The use of a separate additive of colours and sweeteners not included in the lists set out in the Annexes to this Royal Decree, which is considered to be a case of those provided for in Article 35 (C) 1. General Health Law.

(b) The use of additives other than colours and sweeteners in any of the foodstuffs listed in Article 3 (3), (4) and (5), provided that there are no specific provisions in Annexes II, III and IV permitting, which is considered to be an assumption of those provided for in Article 335C) 1 and 2. of the General Law of Health.

(c) The use of additives other than colours and sweeteners for uses other than those listed in any of the Annexes to this Royal Decree and its scope, except where these food additives have an action as a sweetener, which is considered to be an assumption of those provided for in Article 35C (1) and (2) of the General Health Law.

d) The use of additives other than colours and sweeteners in higher doses and/or for food products other than those referred to in this Royal Decree, which is considered to be a case of those provided for in the Article 35 (C) (1) and (2) of the General Law on Health.

e) The recidivism in the commission of serious misconduct, in the last five years, in accordance with the precept in article 35.C) 8. of the General Law of Health.

5. For the imposition of the appropriate penalties, the degree of the existing fault or fault shall be taken into account. In addition, the penalties imposed shall, in any case, be independent of the animal health measures which the competent authorities may adopt in defence of public health.

Article 8. Products from third countries.

1. Food products from third countries and containing food additives covered by this provision shall comply with the provisions of this Royal Decree.

2. Food additives other than colours and sweeteners from third countries which are to be used in foodstuffs must comply with the provisions of this Royal Decree.

Single additional disposition. Competence title.

This Royal Decree is dictated by the provisions of Article 149.1.16 of the Constitution and in accordance with the provisions of Article 40.4 of Law 14/1986 of 25 April, General of Health, with the exception of Article 8, which is covered by Article 149.1.10. of the Constitution and in Article 38 of Law 14/1986.

Single transient arrangement. Marketing extension.

The additives E-949 Hydrogen; E-650 acetate of Zinc; E-943 to Butano; E-943 b Isobutane; E-944 Propane and E-1520 Propano-1,1-diol (propylene glycol), which are included in Annexes I, IV and V respectively, will comply with the requirements of This Royal Decree as of 24 August 2002.

Single repeal provision. Regulatory repeal.

As many provisions of the same or lower rank are repealed as set out in this Royal Decree and, in particular, Royal Decree 145/1997 of 31 January, approving the positive list of additives different colours and sweeteners for use in the manufacture of foodstuffs, as well as their conditions of use, and their modifications; Royal Decree 494/1998 of 27 March and Royal Decree 994/2000 of 2 June.

Single end disposition. Entry into force.

This Royal Decree shall enter into force on the day following that of its publication in the "Official Gazette of the State".

Given in Madrid on February 1, 2002.

JOHN CARLOS R.

The Minister of Health and Consumer Affairs,

CELIA VILLALOBOS TALERO

ANNEX I

GENERAL PERMITTED FOOD ADDITIVES IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 3 (3)

Notes:

1. The substances referred to in this list may be added to all foodstuffs, with the exception of those referred to in Article 3 (3), in accordance with the principle of quantum satis.

2. The substances referred to in numbers E-407, and E-440 may be standardised with sugars, provided that this is indicated in addition to their number and denomination.

3. Explanation of the symbols used.

* Substances E-290, E-938, E-939, E-941, E-942, E-948 and E-949 may also be used in the foodstuffs referred to in Article 3 (3) and (4).

# Substances E-410, E-412, E-415 and E-417 may not be used to produce dehydrated food intended to rehydrate in ingestion.

▶ Can only be used as a flour treatment agent.

n ° e

E-464

E-470 b

E-513

E-942

E-948

E-1413

denominations
E-170
	i) Calcium
	ii) Calcium acid
E-260	acetic acid
E-261	Potassium
E-262	Sodium acetates
	i) Acetate sodium
	ii) Acetate sodium (sodium diacetate)
E-263	Calcium
E-270	lactic
E-290	Carbon dioxide *
E-296	Malic
E-300	ascorbic
E-301	Sodium Ascorbate
E-302	Calcium Ascorbate
E-304	Acid esters ascorbic acid fatty
	ii) ascorbilo stearate
E-306	tocopherol rich
E-307	Alfa tocopherol
E-308	Gamma tocopherol
E-309	Delta tocopherol
E-322	Lecitins
E-325	Sodium lactate
E-326	Lactato potassium
E-327	E-330
Citric
	E-331	Sodium citrates
	i) monosodium citrate
	ii) Disodium citrate
	iii) Tritodium citrate
E-332	Potassium Citrates i) monopotassium citrate ii) Tripotassium citrate
E-333	Calcium citrates i) Monocalcium citrate ii) Citrate dicalcium iii) tricalcium citrate
E-334	Tartaric acid (L (+)-)
E-335	Sodium Tardeals i) Monosodium Tartrate ii) Disodium Tartrate
E-336	Potassium Tardeals i) monopotassium tartrate ii) Dipotassium tartrate
E-337	Double sodium tartrate and potassium
E-350	Sodium Malates i) Sodium Malate ii) Malate acid sodium
E-351	E-352
	Calcium Malates i) Calcium Malate E-354
	tartrate
E-380	Triammonium citrate
E-400	Alginic
E-401	Sodium Alginate
E-402	Potassium Alginate
E-403	Ammonium Alginate
E-404	Alginate calcico
E-406	Agar-agar
E-407	E-407 to
	eucheuma Algas
E-410	Garrofin Goma #
E-412	Guar Gum #
E-413	Goma tragacanto
E-414	Goma arabica
E-415	Goma xantana #
E-417	Goma Tara #
E-418	Goma gellan
	E-422	Glycerin
E-440	Pectins i) Pectin ii) Amidada Pectin
E-460	Cellulose i) Microcrystalline cellulose ii) Cell
E-461	Metil cellulose
E-463	Hydroxypropyl
Hidroxypropyl metii cellulose
E-465	E-466
	Carboximethyl cellulose
		Carboximethyl sodium
E-469	Enzymatic hydrolyzed Carboximelcelolosa
E-470 to	E-470 b		E-470 b
E-470
E-470 b
E-471	Mono-and fatty acid diglycerides
E-472 to	acetics of the mono-and diglycerides of the fatty acids
E-472 b	E-472 c		E-472
E-472 c		Zant_table_to_izq"> citrus stablews of mono-and diglycerides of fatty acids
E-472 d	Mono tartaric esters-and diglycerides of fatty acids
E-472 e	monoacetyl and diacetyl tartaric acid from mono-and diglycerides of fatty acids
E-472 f	Mixed esters acetic and tartaric mono-and diglycerides of fatty acids
E-500	Sodium carbonates i) Sodium carbonate ii) Sodium acid carbonate E-501
E-501
Potassium Carbonates i) Potassium carbonate ii) Potassium acid
E-503	Ammonium Carbonates i) carbonate Ammonium ii) ammonium acid
E-504	Magnesium carbonates i) Magnesium carbonate ii) Magnesium acid
E-507	Hydrochloric
E-508	Potassium chloride
E-509	E-511
	E-513
	E-511
sulfuric
E-514	Sodium Sulfates i) Sodium Sulphate ii) Sodium
E-515	Potassium Sulfates i) Potassium Sulphate ii) Potassium Acid Sulphate
E-516	Calcium Sulphate
E-524	Sodium hydroxide
e-525	hydroxide potassium
E-526	Calcium
E-527	E-528
	E-529
	E-528
E-529	Calcium Oxide
E-530	Magnesium Oxide
E-570	Fatty
E-574	gluconic
E-575	Glucono-delta-lactone
E-576	Sodium Gluconate
E-577	Potassium Gluconate
E-578	Calcium Gluconate
E-640	Glycina and its sodium
E-920	E-938
E-938	E-938	E-939
E-941
	E-941	E-941		E-941		Nitrogen *
Nitrous Oxide *
Oxygen *
E-949	Hydrogen *
E-1103	Invertase
E-1200	Polidextrosa
E-1404	Oxidized Starch
E-1410	monostarch
E-1413
	E-1413	Starch
E-1414	Disstarch acetylated
E-1420	E-1422
	E-1422	Distarch acetylated Adiduck
E-1440	starch Hydroxypropyl
E-1442	Distarch hydroxypropyl
E-1450	Octenil succinate sodium starch
E-1451	Oxidized Starch

ANNEX II

FOOD PRODUCTS IN WHICH A LIMITED NUMBER OF ADDITIVES CAN BE USED IN ANNEX I

Oils and fats

Food Products

E-300 Ascorbic acid

Additives	Maximum Dose
Oils and fats of animal or plant origin without emulsifying (except virgin oils and olive oils)	E-304 Acid fatty acid esters ascorbic	Quantum satis
	Quantum satis
		E-307 Alfa-tocoferol	Table_table_izq"> Quantum Satis
	E-308 Gama-Tocopherol	Quantum Satis
	E-309 Delta-tocopherol	Quantum Satis
	E-322 Lecitins	30 G/l
	E-471 Mono and fatty acid diglycerides	10 g/l
	E-330 citric acid
Quantum Satis
Quantum Satis	E-331
	E-332 Potassium Citrates	Quantum satis
	E-333 Calcium Citrates	Quantum satis
Unemulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for	E-270 lactic acid		Quantum satis
	Quantum satis
	Quantum satis
Quantum Satis
	E-306 Tocopherols Rich in tocopherols	Quantum Satis
	E-307 Alfa-tocopherol	Quantum Satis
	E-308 Range-tocopherol	Quantum satis
	E-309 Delta-tocopherol	Quantum Satis
	E-322 Lecitins	30 G/l
	E-471 Mono and acid diglycerides Fatty	10 g/l
	E-472c Acted mono and diglyceride citrus acid esters fats	Quantum satis
	E-330 Citric acid	Quantum Satis
			potassium	Quantum satis
	E-333 Calcium Citrates	Quantum satis
refined olive oil included in olive pomace oil	E-307 Alfa Tocoferol	200 mg/l

Rice

Food Products

Additives	Maximum Dose
Fast-firing Rice	E-471 Mono and diglycerides of fatty acids	Quantum satis
	E-472 to Acetical Stations of the mono and diglycerides of fatty acids	Quantum satis

Cocoa and chocolate

Food Products

E-500 Sodium Carbonates

Additives	Maximum Dose
Cocoa and chocolate products according to Royal Decree 822/1990 of June 22	E-330 Citric acid	0.5%
	E-322 Lecitins	Quantum Satis
	E-334 Tartaric Acid	0.5%
	E-422 Glycerin	Quantum satis
	E-471 Mono and Fatty Acid Digesters	Quantum Satis
	E-170 Calcium Carbonates
	E-501 Potassium carbonates
	E-503 Ammonium Carbonates
	E-504 Magnesium Carbonates
	E-524 Sodium
	E-525 Hydroxide potassium
	E-526 Calcium
	E-527 Ammonium Hydroxide
	E-528 Magnesium
	E-530 Magnesium
	E-414 Goma arabica	Quantum Satis
E-440 Pectins	(only as coating agents)

Beer

Food Products

Additives	Maximum Dose
Beer	E-270 lactic acid	Quantum satis
	E-300 Ascorbic Acid
E-301 Sodium Ascorbate	Quantum satis
	E-330 Citric Acid	Quantum satis
	E-414 Goma arabic	Quantum Satis

Milk and dairy products

Food Products

Additives	Maximum Dose
Partial or fully dehydrated milk, according to Order of February 11, 1,987 and modifications	E-300 Ascorbic acid	Quantum Satis
	E-301 Ascorbato sodium	Quantum satis
	E-304 Ascorbic acid fatty acid esters	Quantum satis
	E-322 Lecitins	Quantum satis
	E-331 Sodic Citrates	Quantum Satis
	E-332 Citrates potasics	Quantum satis
	E-407 Carrageans	Quantum satis
	E-500 ii) Sodium bicarbonate	Quantum satis
	E-501 ii) Potassium bicarbonate	Quantum Satis
	E-509 Calcium Chloride	Quantum Satis
E-401 Alginate Sodium		Quantum satis
	E-402 Potassium Alginate
Quantum Satis	Quantum Satis	Quantum Satis
	E-466 Carboximethylcellulose sodium	Quantum satis
	E-471 Mono and Fatty Acid Diglycerides	Quantum Satis
Cream Butter	E-500 Sodium Carbonates	Quantum Satis

Bread and special loaves

Food Products

Additives	Maximum Dose
Pan	E-260 acetic acid	Quantum satis
	E-261 Potassium Acetate	Quantum  satis
	E-262 Sodium Acetates	Quantum satis
	E-263 Calcium acetate	Quantum satis
	E-270 lactic acid	Quantum satis
	E-300 Ascorbic Acid	Quantum satis
	E-301 Sodium Ascorbate	Quantum satis
	E-302 Calcium ascorbate	Quantum satis
	E-304 Ascorbic acid fatty acid esters	Quantum satis
	E-322 Lecitins	Quantum satis
	Quantum satis
Quantum satis
	E-326 potassium lactate	Quantum satis
	E-327 Calcium Lactate	Quantum satis
	E-471 Mono and diglycerides of fatty acids	Quantum satis
	E-472 to fatty acid mono and diglycerides	Quantum satis
	E-472 d Tartaric esters of fatty acids mono and diglycerides	Quantum satis
	E-472 and monoacetyl-tartaric esters and diacetyl-tartaric of the mono and diglycerides of the fatty acids	Quantum satis
	E-472-f Mixed acetic and Tartaric Stals of Fatty Acids mono and diglycerides	Quantum satis
Pain courant français	E-260 acetic acid	E-261 potassium acetate
		satis
	E-263 Acetate calcico	Quantum satis
		E-300 Ascorbic
Quantum satis
	E-301 Sodium Ascorbate	Quantum Satis
	Quantum satis
	E-304 Ests ascorbic acid fatty acids	Quantum satis
	E-322 Lecitins	Quantum satis
	Quantum salis
	E-326 Lactato potassium	Quantum satis
	E-327 Calcium Lactate	Quantum Satis
	Quantum satis
Quantum satis
Quantum satis

Pasta

Food Products

Additives	Maximum Dose
Fresh food pasta	E-270 lactic acid	Quantum satis
	E-300 Ascorbic Acid
E-301 Sodium Ascorbate	Quantum satis
	E-322 Lecitins	Quantum satis
	E-330 citric acid	Quantum Satis
	E-334 Tartaric Acid	Quantum Satis
	E-471 Mono and fatty acid diglycerides	Quantum satis
	E-575 Gluco-delta-lactone	Quantum satis

Meat products:

Food Products

Additives	Maximum Dose
Fresh minced meat preparations	E 300 Ascorbic acid E 301 Sodium Ascorbate E 330 Citric Acid E 331 Sodium Citrates E 332 Potassium Citrates E 333 Calcium Citrates	Quantum satis Quantum Satis Quantum Satis Quantum Satis Quantum Satis Quantum Satis Quantum Satis Quantum Satis
Foie gras, foie gras entier, foie gras blocs	E-300 Ascorbic acid E-301 Sodium Ascorbate	Quantum Satis Quantum satis

Fishing products

Food Products

Additives	Maximum Dose
Unprocessed fish, crustaceans and molluscs including frozen and deep-frozen	E-300 Ascorbic acid E-301 Sodium Ascorbate E-302 Calcium Ascorbate E-330 Citric Acid E-331 Sodium Citrates E-332 Potassium Citrates E-333 Calcium Citrates	Quantum Satis Quantum Satis Quantum Satis Quantum Satis Quantum Satis Quantum Satis Quantum Satis Quantum Satis

Elaborate plant products

Food Products

E-331 Sodium Citrates

Additives	Maximum Dose
Extra jams, and extra jellies according to Royal Decree 670/1990 of 25 May	E-270 Lactic acid	Quantum Satis
	E-296 Malic Acid	E-300 ascorbic acid
	Quantum satis
	Quantum satis	Quantum satis
	E-330 Citric Acid	Quantum satis
	E-331 Sodium Citrates	Quantum satis
	E-333 Calcium Citrates	Quantum satis
	E-334 Acid tartaric	Quantum satis
	E-335 Tardeals	Quantum satis
	E-350 Sodic Malatos	Quantum satis
	E-440 Pectins	Quantum satis
	E-471 Mono and diglycerides of the fatty acids	Quantum satis
Configures, jellies, marmalades, and jams according to Royal Decree 670/1990 of 25 May	E-270 lactic acid	Quantum satis
	E-296 Malic acid	E-300 ascorbic acid
	Quantum satis
	Quantum satis
	E-330 Citric Acid	Quantum satis
	Quantum satis
	E-333 Citrates calcials	Quantum satis
	E-334 Tartaric acid	Quantum Satis
	Quantum satis
	E-350 Malatos	Quantum satis
	E-400 Alginic Acid	10 g/kg (separately or in combination)
	E-401 Sodium Alginate
	E-402 Potassium Alginate
	E-403 Ammonium Alginate
	E-404 Calcium Alginate
	e-406 agar-agar
	E-407 Carrageans
	E-410 Goma garrofin
	E-412 Goma guar
Quantum Satis			Quantum Satis
	E-471 Fatty Acid Mono and diglycerides	Quantum satis
	E-509 Calcium chloride
E-524 Sodium Hydroxide	Quantum Satis
energy value jams, jellies, marmalades, and jams	E-270 lactic acid	Quantum Satis
	E-296 Malic Acid	Quantum Satis
	E-300 Ascorbic Acid	Quantum Satis
	Quantum satis
	E-330 Citric Acid	Quantum satis
	Quantum satis
	E-333 Citrates calcials	Quantum satis
	E-334 Tartaric acid	Quantum Satis
	Quantum satis
	E-350 Malatos	Quantum satis
	E-400 Alginic Acid	10 g/kg (separately or in combination)
	E-401 Sodium Alginate
	E-402 Potassium Alginate
	E-403 Ammonium Alginate
	E-404 Calcium Alginate
	e-406 agar-agar
	E-407 Carrageans
	E-410 Goma garrofin
	E-412 Goma guar
Quantum Satis			Quantum Satis
	E-471 Fatty Acid Mono and diglycerides	Quantum satis
	E-509 Calcium chloride
E-524 Sodium Hydroxide	Quantum Satis
-based preparations to extend, including those of reduced energy value	E-270 Lactic acid	Quantum Satis
	E-296 Malic Acid	Quantum satis
	E-300 Ascorbic Acid	Quantum satis
	Quantum satis
	E-330 Citric Acid	Quantum satis
	E-331 Sodic Citrates	Quantum satis
	E-333 Calcium citrates	Quantum satis
	E-334 Tartaric acid	Quantum Satis
	Quantum satis
	E-350 Malatos	Quantum satis
	E-400 Alginic Acid	10 g/kg (separately or in combination)
	E-401 Sodium Alginate
	E-402 Potassium Alginate
	E-403 Ammonium Alginate
	E-404 Calcium Alginate
	e-406 agar-agar
	E-407 Carrageans
	E-410 Goma garrofin
	E-412 Goma guar
Quantum Satis			Quantum Satis
	E-471 Fatty Acid Mono and diglycerides	Quantum satis
	E-509 Calcium chloride
E-524 Sodium	Quantum satis
Compound	E-300 Ascorbic Acid	Quantum satis
	E-301 Sodium Ascorbate
E-302 Calcium Ascorbate	Quantum satis
	E-330 Citric Acid	Quantum satis
	E-331 Sodium Citrates
Quantum Satis
Quantum Satis
	E-333 Calcium Citrates	Quantum satis
Unworked, frozen, and ultrafrozen vegetables, legumes, and vegetables. Fpaths, legumes, and unworked vegetables, packaged and refrigerated, ready for consumption.	E-300 Ascorbic acid	E-301 Ascorbate Sodium
	Quantum satis
	Quantum satis
	Quantum satis
	Quantum satis	Quantum satis
Quantum Satis
	Satis
	Quantum Satis
E-333 Calcium Citrates		Quantum Satis
Preserved Vegetables	E-260 Acetic Acid	E-261 potassium acetate
		satis
	E-262 Sodic Acetates	Quantum Satis
	E-263 Calcium Acetate	Quantum Satis
	E-270 lactic acid	Quantum satis
	E-296 Malic Acid	Quantum Satis
	E-300 Ascorbic Acid	Quantum Satis
	E-301 Sodium Ascorbate	Quantum satis
	E-302 Calcium Ascorbate	Quantum Satis
	E-325 Sodium Lactate	Quantum Satis
	E-326 potassium lactate	Quantum satis
	E-327 Calcium Lactate	Quantum Satis
	E-330 Citric Acid	Quantum Satis
	E-331 Sodic Citrates	Quantum satis
	E-332 Potassium Citrates
Quantum Satis
	E-334 Tartaric Acid	Quantum satis
	E-335 Sodic Tardeals
Quantum Satis
Quantum Satis
	E-337 Double sodium and potassium tartrate	Quantum satis
	E-509 Calcium chloride	Quantum Satis
	E-575 Gluco-Delta-Lactone	Quantum Satis
E-401 Sodium Alginate Pellings and/or Cut Carrots		Quantum Satis

Cheeses

Food Products

 

Additives	Maximum Dose
Matured ones	E-170 Calcium carbonate	Quantum satis
	E-504 Magnesium Carbonates	Quantum Satis
	E-509 Calcium Chloride	Quantum Satis
	E-575 Gluco-delta-lactone	Quantum satis
Mozzarella-type cheese and cheeses obtained from lactoserums	Quantum satis
	E-270 lactic acid	E-270 lactic acid	E-330 citric
Quantum satis
E-575 Gluco-delta-lactone	Quantum satis
matured and grated	E-170 Calcium carbonate	Quantum satis
	E-460 Cellars	Quantum satis
	E-504 Magnesium carbonates	Quantum satis
	E-509 Calcium chloride	Quantum satis
	E-575 Gluco-delta-lactone	Quantum satis

Wines

Food Products

Additives	Maximum Dose
Wines and sparkling wines; partially fermented grape must	Authorized additives: in accordance with Regulations (EEC) No 1493/99, 4252/88, 1037/2001 and 1099/2001	pro memory
	In accordance with Council Regulation (EEC) No 1037/2001 of 22 May 2001 authorizing the supply and delivery for direct human consumption of certain imported wines which may have undergone oenological practices not provided for in Regulation (EEC) No 1493/99

Zumos

Food Products

5 g/l

Additives	Maximum Dose
Fruit Zumos according to Royal Decree 1650/1991 of 8 November	E-300 Ascorbic acid	Quantum satis
	E-330 Citric Acid	3 g/l
Uva Zumo, according to Royal Decree 1650/1991, November 8, and Royal Decree 1044/87 of July 31	Quantum Satis	Quantum Satis
	E-336 Potassium Tartrates	Quantum Satis
	E-300 Ascorbic Acid	Quantum Satis
E-330 Citric Acid	3 G/l
Nectars, according to Royal Decree 1650/1991, of November 8	E-300 Ascorbic acid	Quantum satis
	E-330 Citric acid	5 g/l
	5 g/l
	Pina Zumos, according to Royal Decree 1650/1991 of 8 November	E-296 Malic acid	3 g/l
		E-300 Ascorbic acid	Quantum Satis
		E-330 Citric Acid	3 g/l
E-440 Pectins	3 g/l
	Nectars of pineapple, according to Royal Decree 1650/1991 of 8 November	E-270 lactic acid	Quantum satis
		E300 ascorbic acid	5 g/l
		5 g/l
	E-440 Pectins	5 g/l		3 g/l
fruit Zumos, according to Royal Decree 1650/1991 of 8 November	E-300 Ascorbic acid	Quantum satis
	E-330 citric acid	3 g/l
	E-440 Pectins	3 g/l
Nectars of passion fruit, according to Royal Decree 1650/1991 of 8 November	E-270 lactic acid	Quantum Satis
	E-300 Ascorbic Acid	5 g/l
	E-330 Citric acid	5 g/l
	E-440 Pectins	3 g/l

Other

Food Products

Additives	Maximum Dose
Gehakt	E-300 Ascorbic Acid	Quantum satis
	E-301 Sodium Ascorbate
E-302 Calcium Ascorbate	Quantum satis
	E-330 Citric Acid	Quantum satis
	E-331 Sodic Citrates
Quantum Satis
Quantum Satis
	E-333 Calcium Citrates	Quantum satis

ANNEX III

CONSERVATIVES AND ANTIOXIDANTS ALLOWED UNDER CERTAIN CONDITIONS.

Part A: Sorbates, benzoates and p-hydroxybenzoates.

PHB

° E	Denominations
E-200	Sorbic acid
E-202	potassium Sorbate	Sa
	E-203	calcic Sorbate
E-210	Benzoic acid
E-211
	E-212	potassium Benzoate	Ba (1
E-213	Calcium Benzoate
E-214	p-hydroxybenzoate
E-215	p-hydroxybenzoate sodium
	E-216	p-hydroxybenzoate of propyl
E-217	PHB
PHB
PHB	E-218	p-hydroxybenzoate
	E-219	p-hydroxybenzoate methyl

1)	The benzoic acid may be present in certain fermented products resulting from a fermentation process that follows good manufacturing practices
:
1A	The use of abbreviations to designate additive groups, does not authorize their use on the label.
2A	The doses of all the substances mentioned above are expressed as free acid
3A	Meaning of the abbreviations used in the box
	Sa + Ba: Sa and Ba used separately or in combination.
	Sa + PHB: Sa and PHB used separately or in combination
	Sa + Ba + PHB: Sa, Ba, and PHB used separately or in combination.
4A	The maximum recommended usage doses refer to Ready-to-eat food products prepared according to the manufacturer's instructions

Part B: sulfur dioxide and sulfites

N. ° E

Denominations
E-220	Sulphur dioxide
E-221	Sodium Sulfito
	E-222	Sulfito sodium acid
E-223	Sodium Metabisulfite	SO2
E-224	Potassium Metabisulfito
E-226	Calcium Sulfito
E-227	calcium acid
E-228	Sulfito potassium acid

Notes:
1B	Maximum doses are expressed as OS2 in mg/Kg or mg/l, as appropriate, and refer to the total amount available from all sources
2B	No OS content is considered present2 less than 10 mg/kg or 10 mg/l.
	The chemical symbol SO2is used as shorthand for this group of generator additives of sulfur dioxide

Part C: Other Conservatives

° E

E-234

Denominations
E-230	Biphenyl, diphenyl
	E-231	Orthophenyl phenol (1)
E-232	Sodium phenate (1
Nisina (2
E-235	E-239
	E-239
	E-242	Dimethyl dicarbonate
E-249	Potassium Nitrite (3
E-250	Sodium Nitrite (3
E-251	Sodium Nitrate (4
E-252	Potassium Nitrate (4
E-280	propionic acid (5
E-281	Sodium propionate (5
E-282	Calcium Owner (5
E-283	Potassium propionate (5
E-284	Boric acid (6
E-285	Sodium tetraborate (borax) (6
E-1105	Lisozima

1)	The dose of these substances is expressed as orthophenyl phenol.
2	The Nisina (E-234) can be naturally present in some cheeses as a result of fermentation processes
	The dose of these substances are expressed as sodium Nitrite. When nitrite is labelled for food use, it can only be sold in a mixture with salt or salt substitute
4	The dose of these substances is expressed as Sodium Nitrate
5)	The dose of these substances is expressed as Propionic Acid. Propionic acid and its salts may be present in certain fermented products resulting from a fermentation process performed following good manufacturing practices
	The dose of these substances is expressed as Boric Acid.

Part D: Other Antioxidants

° E

Denominations
E-310	1
	E-311	octyl Galate (1
E-312	Galate dodecyl (1
E-315	Eritrean acid (2
E-316	Sodium Eristorbate (2
E-320	Hydroxyanisole Useful (BHA)
E-321	Bututil hydroxytoluol (BHT)

1)	The dose of these substances are expressed as galatos.
	The dose of these substances are expressed as Eritrean Acid.

2

CALLS AND SOUPS

5,000

Milk powder for machines automatic

Reusing

1,000

E-280 to E-283

Sa

2,000

0.65

2,000

2,000

2,000

E-234

• Between 80 and 120 units

200

Arenque and sprat

Marmalades

500

500

and vegetables, excluding puree, mousse, compote, salads and similar products in conserves

2

1,000

desiccated

2

in brine

Transtransformed Patatons (including frozen and ultra-frozen)

2 vacuum packaging

1,000

Dijon Mostaza

2,000

200

200

200

Zumos of orange, grapefruit, apple, and pineapple, intended for bulk distribution by prepared meal providers

250

Sod...Saft or Sodet...Saft

Gnocchi

Mostarda di frutta

Ostkaka

Mascarpone

-table_table_izq"> Polsebrod, boller, and dansk flutes E-283

200

		DOSIS MAXIMA mg/Kg or mg/l
oils and fats
Oils and fats for the professional manufacturing of heat-treated food products.	E-310 to E-312 E-320 and E-321	200 * (Galates, and BHA, alone or in combination). 100 * (BHT) both expressed on fat
Aceites and fats for frying, excluding olive pomace oil	E-310 to E-312 E-320 and E-321	200 * (gallates, and BHA, alone or in combination). 100 * (BHT) both expressed on fat
, fish oil, and beef, sheep and bird fats	E-310 to E-312 E-320 and E-321	200 * (Galates, and BHA, alone or in combination) 100 * (BHT) both expressed on fat
preparations, including fat emulsions (excluding the butter) with a minimum fat content of 60%	Sa	1,000
preparations with a fat content less than 60% (including fat emulsions)	Sa	2,000
Note: The asterisk refers to the proportionality rule: when using combinations of gallates, BHA, and BHT, must be reduced proportionally each of the levels.
	sugars
sugars within the meaning of Royal Decree 1261/1987 of September 11, except raw sugar, cane brown sugar, powdered sugar, cane sugar, and syrup		SO2	SO
	20
Melaces	SO2	70
Other sugars	SO2	40
ALCOHOLIC BEVERAGES
	-based aromatised drinks, including products subject to Regulation (EEC) No 1601/91	Sa	200
-grade spirits volume less than 15%	Sa Ba Sa + Ba	200 200 400
Sidra and perada, including non-alcoholic	Sa SO2	200 200
distilled alcoholic beverages containing whole pears	SO2	50
. Flavoured non-alcoholic beverages	Sa (1)	300
	150
	Sa + Ba (1	150
250 Sa + 150
	E-242	250 of added quantity, undetectable
1) Except for milk-based drinks.
Flavoured non-alcoholic beverages containing fruit juice	SO2	20 coming only
1.2 Aromatized non-alcoholic beverages containing at least 235 g/l. Glucose syrup.	SO2	50
2. Liquid tea concentrates, liquid herbal concentrates and infusions	Sa + Ba	600
E-242	E-242	250, amount added, undetectable
3. Fruit or crushed fruit juice based concentrates	Sa + Ba SO2	600 250
Caldos and liquid soups (excluding canned)	500		500
E-310 to E-312 E-320	200 (gallates and BHA, alone or in combination) expressed on fat
	beers
Beers, including low alcohol and non-alcoholic beers	SO2	20
		200 200 200 200 200
	submitted to a second fermentation in barrel	SO2	50
SUPPLEMENTS
Diet Add-ons	E-310 to E-312 E-320 and E-321	400 (gallates, BHA, and BHT) separately or in combination
Liquid diet supplements	Sa + Ba + PHB E-310 to E-312 E-320 and E-321	2,000 400 (galatos, BHA, and BHT) by separate or in combination
Goma chewing or gum	Sa + Ba E-310 to E-312 E-320 and E-321	1,500 400 (gallates, BHA, and BHT, separately or in combination)
	EGGS AND EGG PRODUCTS
Egg (clear, yolk, or full egg)	5,000
dehydrated concentrated, frozen, or deep-frozen Ovoproducts		1,000
	MILK
E-310 to E-312 E-320	200 (gallates, and BHA, separately or in combination) expressed on fat
				masses to Reorder
Sa	2,000
PAN, SPECIAL BREADS, AND BOLLERIA
E-280 to E-283		1,000
1,000
Sa E-280 to E-283	3,000 3,000
3,000	Sa	2,000 3,000
Precooked and packaged special bread and loaves	Sa E-280 to E-283	2,000 2,000
Energy Value Bread	E-280 to E-283	2,000
Sa	Sa	Sa	Sa	Izq" >2,000
Sa E-280 to E-283	2,000 2,000
	Table_table_izq"> Pastry, pastry, and galleria products with an aqueous activity greater than 0.65		2,000
Sa E-280 to E-283	2,000 2,000
		SO2	OS
Blend Blends	E-310 to E-312 E-320	200 (gallates, and BHA, Separately or in combination) expressed on fat
Precooked cereals	E-310 to E-312 E-320	200 (gallates, and BHA, separately or in combination) expressed on fat
POST_TABLE
heat-treated	Sa + Ba	300
Caged milk
	E-234
3	FOOD FOR SPECIAL
Products food intended for special medical purposes, excluding foods for infants and children of young age, Reference Royal Decree 1809/1991, December 13	Sa + Ba	1,500
preparations Weight control regime to replace a meal or day's food regimen	Sa + Ba	1,500
appetizer
cereal or potato-based appetizer products and coated dry fruits	Sa + PHB	1,000 (of them 300 of maximum PHB)
	SO2	50
	E-310 E-312 E-320	200 (galatos and BHA, separately or in combination) expressed on fat
	meat
Longaniza and fresh butifarra	2	450
Table_table_izq"> Raw raw meat products	E-249 and E-250	150 indicative added
Cross-cured Sausages Meat Products	E-249 and E-250	50 residual amount at the end consumer point of sale
shells.	E-251 and E-252	300 indicative added
Curated Pancette. (1)	E-251 and E-252	250 residual amount
treated meat products. (2)	E-315 and E-316	500 expressed as Eritrean
(1) E-249 and E-250: 175 as residual amount
2) E-249 and E-250: 100 as residual amount
dehydrated meat	E-310 to E-312 E-320 and E-321	200 (gallates, and BHA, separately or in combination) expressed on fat
pastes, meat pastes, liver pates and meat pates	Sa + PHB	1,000
-cured meat product surface treatment	Sa + Ba + PHB	Quantum satis
Cured Cross-Sausage Surface Treatment	Sa + Ba + PHB E-235	Quantum satis 1 mg/dm2 surface (not present at 5 mm depth)
gelatin coverage of meat products (cross-cured or cooked)	Sa + PHB	1,000
confectionery
Confectionery products (excluding chocolate)	Sa + Ba + PHB	1,500 (max 300 PHB)
Glucose syrup-based confectionery products	2	50 (derived only from the glucose Jarabe)
-based confectionery products with an activity Water greater than 0.65	E-280 to E-283	2,000
	FISHERIES products
, frozen and ultra-frozen crustaceans	SO2	150 (in edible parts)
, frozen and deep-frozen crustaceans of the families Peneidae, Solenceridae, Aristeidae:
• Up to 80 units	2	150 (in edible parts)
2	200 (in edible parts)
• Over 120 units	2	300 (on edible parts)
SO2		50 (on edible parts)
	2
			2	2,000 50 (in the edible parts)
Crangon crangon and Crangon vulgaris cooked	Sa + Ba SO2	6,000 50 (in the edible parts)
2			(on edible parts)
	2
SO2
Cooked cephalopods	2	50 (on edible parts)
and ultrafrozen red skin fish	E-315 and E-316	1500
salted or dried products	200
+ Ba		200 200
Conservas	E-315 and E-316	1,500
Semiconservas	Sa + Ba E-315 and E-316	2,000 1,500
roe products	Sa + Ba	2,000
sturgeon Huevas (Caviar)	Sa + Ba E-284 and E-285	2,000 4 g/Kg
E-251 and E-252	200 (quantity residual, including nitrite formed from nitrate, expressed as NO2
processed vegetable products
Configures, jellies, jams, and fruit marmalades as mentioned in R.D. 670/1990 of 25 May (except extra jam and extra jelly)	SO2	50
or no added sugar fruit marmalade, jellies, jams, marmalade	Ba Sa + Ba 2	500 1,000 50
Ba Sa + Ba SO2	500 1,000 50
Mermeladas/Fruit Ready to extend included those of reduced energy value or no added sugars.	Ba Sa + Ba 2	500 1,000 50
Sa	1,000
, frosted, or frosted vegetables, including the angelic and citrus peelings	Sa + Ba SO2	1,000 100
Sweet	1,000
	2	100
gelling extract, liquid pectin for sale to final consumer	2	800
	Table_table_izq"> bottled white pulp cherries Lichis	SO2	100
Bottled slices	SO2	250
Albaricots, peaches, grapes, plums, and dried figs	Sa 2	1,000 2,000
			1,000 1,000
1,000
Sa 2	1,000 600
Other Desiccated Fruit	OS	1,000 500
Frroutes, brine or vinegar	SO2	100
		100
Fruits	SO2	500
Fruits Dried up	2	50
desiccated Coco	2	50
Jenjibre	SO2	150
tomato	SO2	200
Vegetable products in oil, brine, or vinegar	Sa + Ba SO2	2,000 100
Olives and olive-based preparations	Sa Ba Sa + Ba	1,000 500 1,000
Sa + Ba	2,000 500
2,000				2	800
	Za_table_izq"> Garlic, Onion, and Chalot	SO2	300
Beetroot cooked table	Ba	2,000
dried white vegetables and vegetables	2	400
White, transformed (including frozen and ultrafrozen)	2	50
50
OS Transformed (including frozen) mushrooms	SO2	50
		SO2	SO	100
	Sa	2,000 100
potatoes	SO2	50
SO2	100
potatoes	SO2 E-310 to E-312 E-320	400 25 (gallates, and BHA, separately or in combination)
Potato Mass		2,000 100
2
SO2	100
surface treatment	E-230 E-231, E-232	70 12 (separately or in combination)		cheeses
Cheese	Sa	1,000
Cast Cheese	Sa E-234	2,000
Cheese		1,000
Cheese with other added foods	Sa	1,000
Unmature Cheese		1,000
cured or matured: hard, semi-soft, and semi-soft	E-251 and E-252	12.5 50 (residual amount, expressed in NO2Na)
	E-1105	Quantum Satis
Cured Or Matured Cheese Surface Treatment: Hard, Semi-Soft, And Semi-Soft	E-235	1 mg/dm2 surface (not present at 5 mm depth)
	Sa	Quantum Satis
	E-280 to E-283	Quantum satis
SALSAS
emulsified Psalms with a minimum fat content of 60%	Sa Ba Sa + Ba	1,000 1,000
E-310 to E-312 E-320	200 (galatos, and BHA separately or in combination) expressed on fat
emulsified Salsas with a fat content of less than 60%	Sa Ba Sa + Ba	2,000 1,000 2,000
	E-310 to E-312 E-320	200 (Galatos, and BHA separately or in combination) expressed on fat
-emulsified Psalms	1,000
			E-310 to E-312 and E-320	200 (gallates, and BHA separately or in combination) expressed over
Mostaza, excluding Dijon	Sa + Ba SO2	1,000 250
Sa + Ba SO2	1,000 500
	1,000
surrogate	Sa	SURROGATE
Meat, fish, and crustacean and cephalopods based on proteins	Sa SO2(1)	2,000 200
Sa	Sa	Izq" >2,000
E-251 and E-252 Sa	50 (residual amount, expressed as NO3Na) 2,000
Surrogate Surface Treatment	Sa E-280 to E-283	Quantum Satis Quantum satis
(1) Only for meat, fish, and crustacean
	turrums and Mazapans
Turrums and Mazapans	Sa	1,000
	E-310 to E-312 E-320	200 (Galatos and BHA alone or in combination) expressed on fat
	vinegar
2	170
VINOS
Vinos	Sa	Sa	Izq_table_body_body"> 200 according to Regulation n. 822/87
	SO2	With Council Regulations No 1493/99, 4252/88, 1037/2001 and 1099/2001 in accordance with Council Regulation (EEC) No 1037/2001 COUNCIL REGULATION (EEC) No 1493/99 of 22 May 2001 authorising the supply and delivery for the direct human consumption of certain imported wines which may have been subject to anological practices not provided for in Regulation (EEC) No 1493/99
Fruit wines included without alcohol	Sa SO2	200 200
fruits	SO2	200
-alcoholic wine	2	200 200 amount added, non-detectable
	ZUMOS
and lemon Zumo	2	350
350
SO2	50
SO2	SO Table_table_izq" >2,000
Uva Zumo, not fermented for sacramental use	Sa + Ba SO2	2,000 70
Ba Sa	200 500
Frugtgrod and Rote Grutze	Ba Sa	500 1,000
Sa	1,000
Polenta	Sa	200
Aspic	Ba Sa	500 1,000
Clotted cream	E-234	10
Provolone Cheese	E-239	25 residual amount, expressed as
Christmas pudding	E-280 to E-283	1,000
Burger meat with minimal content of 4% vegetables and/or cereals	SO2	450
Breakfast sausages	SO2	450
Sagu	SO2	30
Jam, jellies, and marmelades with sulphited fruits	SO2	100
2	100
Barley Water (fruit juice base concentrates containing a minimum of 2.5%) barley)	SO2	350
Mehu and Makeutettu ... Mehu	Sa Ba	500 200
Sa + Ba		1,500
	2,000
Pasha	Sa	1,000
Semmelk nodelteig	Sa	2,000
E-234	10
E-280-to-	2,000 expressed as propionic
Made wine	Sa 2	200
Hidromiel	OS	200 200
Rolls, buns, and packed pitta	E-280 to E-283	2,000 expressed as propionic
Foie gras, fole gras entier, foie gras blocs	E-249 and E-250	150 amount added Indicative, expressed as NO2
		100 residual amount at the end consumer point of sale expressed as NO2
	E-251 and E-252	50 expressed as NO3
Rills for raviolis and similar products	Sa	1,000
coverages (tortites syrups, flavoured syrups for smoothies and ice cream; similar products)	Sa	1,000 40
Condiments and Dressings	Sa + Ba E-310 to E-312 E-320	1,000 200 (Galatos and BHA, separately or in combination) expressed on fat
Zumos-based Aderbles	2	200
Table_table_izq"> Almidones (excluding starch in weaning foods and follow-on and infant formula)	SO2	50
Collagen-based wrappers with an aqueous activity of more than 0.6	Sa	Quantum satis
fenced-in	2 30
2	SO2	50
salads	Sa + Ba	1,500
Processed dry fruits	E-310 a E-312 E-320	200 (gallates and BHA, separated or in combination) expressed on fat.

ANNEX IV

OTHER PERMITTED ADDITIVES

The maximum recommended doses of use refer to ready-to-eat food products, prepared according to the manufacturer's instructions.

n ° e

E-363

E-363

E-363

E-474

E-559

E-905

E-999

E-1202

denominations	Observations
E-297	fumaric acid
E-338
	ii) Disodium phosphate
	E-340
Potassium phosphates
	i) Monopotassium phosphate
	ii) Fosphate dipotassium
	iii) Tripotassium phosphate
	E-341	Calcium Fosfates
	i) Monocalcium phosphate
	ii) dicalcium phosphate
	iii) tricalcium phosphate	In the applications listed in this Annex, the additives E-338 to E-343 and E-450 to E-452, may be added separately or in combination up to the maximum dose, which will be expressed in P2Or5
E-343	Magnesium Fosfates
	i) Monomagnesic
	ii) Dimagnesic
E-450	Diphosphates
	i) Disodium Diphosphate
	ii) Trisodium Diphosphate
	iii) Tetrasodic Diphosphate
						vi) dicalcium diphosphate
	vii) Calcium acid diphosphate
Triphosphates
	i) Pentasodic Triphosphate
	ii) pentapophase Triphosphate
E-452	Polyphosphates	In the applications listed in this Annex, the additives E-338 to E-343 and E-450 to E-452 may be added separately or in combination until the maximum dose, which will be expressed as P2OR5
	i) Sodium Polyphosphate
	ii) Potassium polyphosphate
	iii) Double sodium and calcium polyphosphate
	E-431
	E-431		E-431
E-353	E-353	E-353	metatartic
E-355	adipic acid	E-356
	E-356		E-356	E-357
	E-363
succinic acid
E-385	Etilen-diamino-calcium and disodium tetracetate (DTA of disassociate and calcium)
E-405	Propropane Alginate-1,2-diol (propylene glycol Alginate)
E-416	Goma karaya
E-425
	i) Goma Konjac
			E-420
	Sorbitol	E-420
		ii) Sorbitol Jarabe
E-421	Mannitol
E-953	Isomalt	For purposes other than sweetening
E-965	Maltitol
	i) Maltitol
	) Maltitol Jarabe
E-966	Lactitol
E-967	Xilitol
E-432	Sorbitan Monolaurate polyoxyethylene (Polysorbate 20)
E-433	Polyoxyethylene sorbitan monooleate (Polysorbate 80)
E-434	Polyoxyethylene sorbitan Monopalmitate (Polysorbate 40)
E-435	Polyoxyethylene sorbitan monostearate (Polysorbate 60)
E-436	Polyoxyethylene sorbitan tristearate (Polysorbate 65)
	E-442	Ammonium phosphatides
E-444	sucrose isobutyrate acetate
E-445	Glyceride Ester of Wood Colophony
	E-459	Beta ciciodextrin
E-473	fatty acid sucroesters
Sucroglycerides
E-475	fatty acid polyglycerides
E-476	Polyglycerol polyricinoleate
	E-477	Fatty Acid propane-1,2-diol esters
E-479 b	thermally oxidized soybean oil and in interaction with mono and diglycerides of fatty acids
	E-481
E-482
E-482	E-482 calcico
	E-483	stearoyl Tartrate
	E-491
E-492	sorbitan Tristearate
E-493	Sorbitan Monolaurate
E-494	Monooleate sorbitan
E-495	Sorbitan Monopalmitate
	E-512	Stannous Chloride	Expressed as Stano
E-520	Aluminum Sulphate
	E-521	Double Aluminium and Sodium Sulphate
E-522	Aluminium and potassium double sulphate	Expressed as
E-523	Aluminium and Ammonium Double Sulfate
E-541	Sodium and aluminum acid phosphate
E-535	Sodium Ferrocyanide	Expressed as anhydrous potassium ferrocianide
E-536	Ferrocianuro potassium
E-538	Calcium Ferro-
E-551
E-552	E-552	E-552
E-553 to
	ii) Magnesium Silicate asbestos)
E-553 b	Talc (without asbestos)
	E-554	E-554
E-555	E-555	E-555	E-555	aluminum
E-556	Calcium and aluminum silicate
E-559
E-579	E-579	E-579	E-579		Expressed as Iron
E-585	ferrous lactate
E-620	glutamic acid
	E-621	monosodium glutamate
E-622	Monopotassium glutamate
E-623	Calcium Diggutamate
E-624	monoammonium glutamate
E-625	Magnesium diglutamate
E-626	Acid guanilic	Expressed as Guanilic
E-627	disodium Guanilate
E-628	dipotassium Guanilate
E-629	calcium Guanilate
E-630	Acid inosinic
E-631	Disodium Inosinate
	E-632
E-633	Calcium Inosinate	E-633
E-634			E-635	5 '-ribonucleotides
E-635	disodicals
E-650	Zinc acetate
E-900
E-901	Bee Cera, White, and yellow	Coating agent for only the food allocated in this
E-902	E-903
	E-903
E-903	E-904
	E-905
E-905
Microcrystalline Cera
E-912	Montanic acid esters
	E-914	Cera oxidized polyethylene
E-927 b	Carbamide
	E-943 to	Butane
E-943 b	Isobutane
E-944	Propane
E-950	Acesulfame K	For purposes other than sweetening
E-951	E-957
E-957	E-957		E-959
	E-999
	E-999
Quilaya extract	Expressed as anhydrous
E-1201		E-1202
Polivinylpolypirrolidone
E-1505		triethyl citrate
E-1518		glyceryl triacetate (Triacetin)

Food Products

Allowed Additive	Maximum Dose
FOODS IN GENERAL
1. Foods in general (except those referred to in Art. 3.3)	E-420(1) and E-421 (1) E-953 (1) E-965(1) a E-967(1)	Quantum Satis Quantum Satis Quantum Satis
	E-551(1) to E-556(2)	Quantum Satis
	E-559(2)	Quantum Satis
	E-620 to E-625	10 g/Kg Alone or in combination
	E-626 to E-635
	E-425 i) (3) and E-425 ii)(3
(3)	10 g/Kg Alone or in combination
	E-459 (2)	Quantum Satis
1.1 Dried Food	E-338 to E-341 E-343 E-450 to E-452	10 g/Kg Alone or in combination
	E-551 to E-556 E-559	10 g/Kg Alone or in combination
Notes: (1) Excluded beverages, except spirits. (2) Only for food in tablets and in the form of grasses. (3) They may not be used for dehydrated food products that are rehydrate when ingested.
OILS AND FATS
1. Oils and fats for frying	E-900	10 mg/Kg
2. Margarine	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
	E-405	3 g/Kg
	E-475	5 g/kg
	E-481 and E-482	10 g/Kg Alone or in combination
	E-491 to E-495	10 g/Kg Alone or in combination
	E-959(1)	5 mg/Kg
Note: (1) Only as flavor enhancer in products defined in Annexes B and C of Regulation (EC) number 2991/94.
3. Minarina	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
	E-385(1)	100 mg/Kg
	E-405	3 g/Kg
	E-475	5 g/kg
	E-481 and E-482	10 g/Kg Alone or in combination
	E-491 to E-495	10 g/Kg Alone or in combination
	E-959(2)	5 mg/Kg
			Notes: (1) Products as defined in Annexes B and C to Regulation (EC) No 2991/94, with a fat content of up to 41 per 100. (2) Only as a flavor enhancer in products as defined in Annexes B and C to Regulation (EC) No 2991/94
4.1 Other Fat preparations and emulsions except mantequillas	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Only or encombination
	E-405	3 g/kg
	E-432(1) to E-436(1)	10 g/Kg Alone or in combination
	E-473(1) and E-474(1)	10 g/Kg Alone or in combination
	E-475	5 g/Kg
	E-476 (2) (3)	4 g/Kg
	E-477(1)	10 g/Kg
	E-479b(4)	5 g/Kg
	E-481 and E-482	10 g/Kg Alone or in combination
	E-491 to E-495	10 g/Kg Alone or in combination
Notes: (1) Only fat emulsions for bolleria. (2) Fats for untar, as defined in Annexes A, B, and C to Regulation (EC) No 2991/94, with a content in fat of up to 41 per 100. (3) Similar fatty products for untar with a fat content of less than 10 per 100. (4) Only fat emulsions for frying.
4.1 Fats to untar the pastry molds	E-551 to E-559	30 g/Kg Alone or in combination

Food Products

Quantum Satis

liquid coffee

Cereals for Breakfast

E-343

Note:

⁽¹⁾ Only for diet supplements on tablets and in the form of grageas.

(2) Only for solid diet supplements

Allowed Additive	Maximum Dose
ARROW
	Satis
		E-481(1) and E-482(1)	4 g/Kg Alone or in
Note:
	(1) Quick cooking only.
	sugars	E-551 to E-556 E-559	10 g/Kg Alone or in combination
	E-338(1) to E-341(1) E-343 (1) E-450(1) to E-452(1)	10 g/Kg Alone or in combination
Note:
(1) Only for glace sugar.
ALCOHOLIC BEVERAGES
1. Alcoholic beverages except wine and beer	E-338 to E-341 E-343 E-450 to E-452	1 g/l Alone or in combination
1.1 Spirits	E-473 and E-474	5 g/l Solos or in combination
1.1.1 Liquors
E-953	E-953	E-953	E-953	Table_table_izq"> Quantum Satis
	E-965 To E-967	Quantum Satis
	E-405(1)	10 g/l
	E-475(1)	5 g/l Solos or in combination
	E-481(1) and E-482(1)	8 g/l
	E-416	10 g/l Only for egg-based
1.1.2 Spirit turbid drinks in accordance with Council Regulation (EEC) No 1576/89 establishing the general rules regarding the definition, designation and presentation of spirit drinks	E-445	100 mg/l
1.1.3 Spirits of alcoholic strength by volume less than 15%	E-445 (2) 481 and E-482	100 mg/l 8 g/l Solos or in combination
Note: (1) Only Emulsified Spirits (2) Only for murky drinks
2. Cider and perry	E-338 to E-341
	E-343	2 g/l Solos or in combination
	E-450 to E-452
	E-405 (1)	100 mg/l
	E-900 (1)	10 mg/l
	E-999 (1)	200 mg/l calculated as anhydrous
Note: (1) Except in perada and cidre bouche.
NON-ALCOHOLIC BEVERAGES
1. Flavoured non-alcoholic beverages		700 mg/l
	E-338 to E-341 E-343 E-450 to E-452	0.5 g/l in prepared table water and sports drinks (Solos or in combination)
		20 g/l Plant protein-based beverages (Solos or in combination)
	E-405	300 mg/l
	E-444 (1)	300 mg/l
	E-445 (1)	100 mg/l
	E-900	10 mg/l
	E-957 (2)	0.5 mg/l
	E-999 (2)	200 mg/l
1.1 Non-alcoholic beverages based on anise or coconut and almonds	E-473 and E-474	5 g/l Solos or in combination
1.2 Solid powder substances for home preparation of beverages	E-355 to E-357	10 g/l Solos or in combination
	E-363	3 g/l
	E-473 (3) and E-474 (3)	10 g/l Solos or in combination
	E-481 (3) and E-482 (3)	2 g/l Solos or encombination
1.2.1 Solid substances powder for instant preparation of fruit-based drinks.	E-297	1 g/l
: (1) Only for cloudy drinks. (2) Only for water-based non-alcoholic beverages. (3) Only for beverage preparation hot.
2. Tea, herbal teas and other hot drinks	E-297	1 g/Kg instant products for the preparation of aromatised tea and herbal teas
	E-338 to E-341 E-343 E-450 to E-452	2 g/l Solos or in combination
	E-473 and E-474	10 g/l Only for powders to prepare hot drinks (Solos or in combination)
	E-481 and E-482	2 g/l Only for powders to prepare hot drinks (Solos or in combination)
2.1 Concentric fruit and herbal infusions liquid concentrated tea liquids	E-491 to E-495	0.5 g/l Solos or in combination
3. Beverage whiteners	E-338 to E-341 E-343 E-450 to E-452	30 g/Kg Alone or in combination. For these sales products on 50 g/kg of vending machines alone or in combination
	E-473 and E-474	20 g/Kg Alone or in combination
	E-475	0.5 g/Kg
	E-477	1 g/Kg
	E-481 and E-482	3 g/kg Solos or in combination
	E-491 to E-495	5g/Kg Alone or in combination
4. Milk-based drinks	E-473 and E-474	5 g/l Solos or in combination
4.1 Dairy beverages chocolate and malt	E-338 to E-341 E-343 E-450 to E-452	2 g/l Solos or in combination
COCOA AND CHOCOLATE
and chocolate products (Royal Decree 822/1990 of June 22. June 28 BOE)	E-442 E-476 E-492	10 g/Kg 5 g/Kg 10 g/Kg
Fill in and for Cocoa and Chocolate products	E-442
cocoa and chocolate products	E-901 to E-904	Quantum Satis
cafe
E-473 and E-474	1g/l Solos or in combination
Agents coating for coffee beans	E-901 to E-904	Quantum Satis
-based beverages for vending machines	E-338 to E-341 E-343 E-450 to E-452	2 g/l Solos or en combination
calls and soups
	Caldos and soups	E-338 to E-341 E-343 E-450 to E-452	3 g/Kg Alone or in
	E-363	5 g/Kg
	E-432(1) to E-436(1)	1 g/Kg Alone or in combination
	E-473 and E-474	2 g/l Solos or in
	E-900	10 mg/l
Note: (1) Only for soups.
BREAKFAST CEREALS
E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
	E-475(1)	10g/Kg
	E-481 and E-482	5 g/Kg Alone or in combination
Note: (1) Only granola-type cereals
Beers
E-405	100 mg/l
FOOD SUPPLEMENTS
Diet Add-ons	E-338 to E-341
Quantum satis
	E-450 to E-452	Quantum satis
	E-405	1 g/kg
	E-416	Quantum satis
	E-432 to E-436	Quantum satis
	E-468(2)	30 g/kg
	E-473 and E-474 E-475 E-491 to E-495 E-551 to E-556 E-559 E-1201(1) and E-1202(1)	Quantum Satis Quantum Satis Quantum Satis Quantum Satis Quantum satis				Note
Dieting agents for diet supplements	E-901 to E-904	Quantum satis
gum or gum
E-297	2 g/Kg
	E-338 to E-341
				E-343	Quantum Satis
	E-450 to E-452
E-405	5 g/Kg
	E-416
				5 g/Kg Alone in combination
	E-473 and E-474	10 g/Kg Alone or in combination
	E-475	5 g/Kg
	E-481 and E-482	2 g/Kg Alone or in combination
	E-491 to E-495	5 g/Kg Alone or in combination
	E-553b	Quantum satis
	E-650	1000 mg/Kg
	E900	100 mg/kg
	E-927b(1)	30g/Kg
	E-950(2)	800 mg/Kg
	E-951(2)	2500 mg/Kg
	E-957(2)	10 mg/Kg
	E-959(2)	150 mg/Kg
	E-1518	Quantum satis
: (1) Only for chicles with no added sugars. (2) Only for gum with added sugars. The proportionality rule will be applied.
E-901 to E-905	E-901 to E-905			harinas
Flour	E-338 to E-341 E-343 E-450 to E-452	2.5 g/Kg Alone or in combination
Harine with yeast	E-338 to E-341 E-343 E-450 to E-452	20 g/Kg Alone or in combination
Bakery	E-491 to E-495		HELOS
Ice Cream, Sorbets, and Icy Tarts	E-338 to E-341 E-343 E-450 to E-452	1 g/Kg Alone or in combination
	E-405(1)	3 g/Kg
	E-432 to E-436	1 g/Kg Alone or in combination
	E-473 and E-474	5 g/Kg Alone or in combination
	E-477	3 g/Kg
	E-491 to E-495
Note: (1) Water-based ice-cream only
EGGS AND EGG PRODUCTS
	. Liquid egg (clear, yolk or full egg)	E-338 to E-341 E-343 E-450 to E-452	10 g/Kg Alone or in combination
	E-520(1) to E-523(1)	30 mg/Kg Alone or in combination
	E-1505 (2)	Quantum Satis
1.1 Ovoproducts	E-475	1 g/Kg
: (1) Only for egg white. (2) Only for dehydrated egg white

Food Products

E-343

E-450 to E-452

E-416

E-475

E-477

E-355 to E-357

FOOD PRODUCTS FOR SPECIAL

E-475

E-475

E-477

sausage surface treatment

E-432 to E-436

E-481 and E-482

E-341 (¹)

E-343 (¹)

E-450 (¹) to E-452 (¹)

¹) Only low-and very low-fat sauces.

E-432 to E-436

E-491 a E-495

E-559 (²)

Quantum Satis

FOODS WITH NON-SPANISH DENOMINATION

Allowed Additive	Maximum Dose
MILK AND DAIRY
Milk sterilized and UHT	E-338 to E-341 E-343 E-450 to E-452	1 g/l Solos or in combination
dehydrated milk -With less than 28% solids-	E-338 to E-341 E-343 E-450 to E-452	1 g/Kg Alone or in combination
Partly dehydrated milk -With more than 28% solids-	E-338 to E-341 E-343 E-450 to E-452	1.5 g/Kg Alone or in combination
Milk powder and skimmed milk powder	E-338 to E-341 E-343 E-450 to E-452	2.5 g/Kg Alone or in combination
E-338 to E-341	E-338 E-343 E-450 to E-452	E-343 5 g/Kg Alone or in combination
sterilized cream and sterilized cream with low fat content	E-473 and E-474	5 g/Kg Alone or in combination
sour cream butter	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
MASSES TO REWIND
for Reorder	E-338 to E-341 E-343 E-450 to E-452	12g/Kg Alone or in combination
	E-900	10 mg/Kg
BREADS AND BOLLERIA
Pans Special and Fine Bolleria	E-338 to E-341 E-343 E-450 to E-452	20 g/Kg Alone or in combination
	E-405	2 g/Kg
	E-432 to E-436	3 g/Kg Alone or in combination
	E-473 and E-474	10 g/kg Solos or in combination
	E-475	10 g/Kg
	E-477	5 g/Kg
	E-481 (1) and E-482 (1)	5 g/Kg Alone or in combination
	E-483	4 g/Kg
	E-491 to E-495	10 g/Kg Alone or in combination
E-541 (2)	1 g/kg as A1
: (1) 3 g/Kg for Special Panes. (2) Only for scones and biscuit.
E-405		E-405	E-405	E-405	E-405	E-405
	g/Kg
	E-491 to E-495	5 g/Kg Alone or in combination
E-901 (3) a E-904 (3)	Quantum Satis
Note: (3) Only for chocolate coatings.
Fines and hedges for fine bolleria	E-297	2 ' 5 g/Kg
	E-355 to E-357	2 g/Kg Alone or in combination
	E-405	5 g/Kg
	E-416	5 g/Kg
	E-491 (4) to E-495 (4)	5 g/Kg Alone or in combination
Notes: (4) Only for Coverages.
PASTRY, PASTRY, GALLETERIA
1. Pastry, pastry and biscuits	E-338 to E-341 E-343 E-450 to E-452	20 g/Kg Alone or in combination
	E-405	2 g/Kg
	E-432 to E-436	3 g/Kg Alone or in combination
	E-473 and E-474	10 g/Kg Alone or in combination
	E-475	10 g/Kg
	E-477	5 g/Kg
	E-481 and E-482	5 g/Kg Alone or in combination
	E-483	4 g/Kg
	E-491 to E-495	10 g/Kg Alone or in combination
2. Coating agents for pastry, pastry and galletheria	E-405	5 g/Kg
	E-416	5 g/Kg
	E-491 to E-495	5 g/Kg Alone or in combination
	E-901 (1) to E-904 (1)	Quantum Satis
Note: (1) Only for chocolate coatings.
	. Fillings and hedges for pastry, pastry and biscuits	E-297	2.5 g/Kg
		E-355 a E-357	2 g/Kg Alone or in combination
		E-405	5 g/Kg
		E-416	5 g/Kg
		E-491 (2) to E-495 (2)	5 g/Kg Alone or in combination
Note: )			postres
POSTRES
E-297	E-297	4 g/Kg Gelled desserts, desserts with fruit
	E-355 to E-357	6 g/Kg Alone or in combination, only for gelled desserts 1 g/Kg Alone or in combination, only for desserts with aromas of fruits
	E-338 to E-341 E-343 E-450 to E-452	3 g/Kg Alone or in combination
	E-363	6 g/kg
	E-416	6 g/kg
	E-432 to E-436	3 g/Kg Alone or in combination
	E-473 and E-474	E-475		g/Kg
		E-477
	E-475
	5 g/Kg
	E-481 and E-482	5 g/Kg Alone or in combination
	E-483	5 g/Kg
E-491 to E-495	5 g/Kg Alone or in combination
E-957	5 mg/Kg (only as flavor enhancer)
substance mixtures for dessert preparation	E-297	4 g/Kg
	1 g/Kg Alone or in combination
	E-338 to E-341 E-343 E-450 to E-452	E-957
	mg/Kg (only as flavor enhancer
	Fill, coverages, and coatings for desserts	E-405	5 g/Kg
Bashes for desserts (other than the nata)	30g/Kg	30 g/Kg
Food products for special medical purposes, excluding food for infants and young children referred to by Royal Decree 1809/1991 of 13 December	E-338 to E-341 E-343 E-450 a E-452	5 g/Kg Alone or in combination
	E-405	1.2 g/Kg
	E-432 to E-436	1 g/Kg Alone or in combination
	E-473 and E-474	5 g/Kg Alone or in combination
	E-475	E-477
		g/Kg
		E-481 and E-482	2 g/Kg Alone or in combination
	E-491 to E-495	5 g/Kg Alone or in combination
weight control regime preparations that replace a meal or day's food regimen	E-338 to E-341 E-343 E-450 to E-452	5 g /Kg Solos or in combination
	E-405	1.2 g/Kg
	E-432 to E-436	1 g/Kg Alone or in combination
	E-473 to E-474	E-475
		g/Kg
		E-477
1 g/Kg
E-481 and E-482	E-491 to E-495
g/Kg Alone or in
	1. Snack products	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
1.1 cereal and potato appetizer products	E-405	3 g/Kg
	E-416	5 g/Kg
	E-461 (1) and E-482 (1)	5 g/Kg Alone or in combination
Note: (1) 2 g/Kg for cereal-based appetizer products.
2. Coating agents for aperitif products (including nuts)	E-416 (2)	10 g/Kg
	E-901 to E-904	Quantum Satis
: (2) Only for nuts.
MEAT products
Products	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
	E-473 (1) and E-474 (1)	5 g/Kg (fat) Solos or in combination
	E-481 (2) and E-482 (2)	4 g/Kg Alone or in combination
	E-959	5 mg/Kg
Notes: (1) For heat-treated only. (2) Only for chopped and chopped meat-based canned products.
E-553b	Quantum Satis
Agents coating for meat products	E-338 to E-341 E-343 E-450 to E-452	4 g/Kg Alone or in combination
	confectionery products
1. Confectionery	E-900	10 mg/Kg
1.1 Sugar-based Trust	E-297	1 g/Kg
	E-338 to E-341 E-343 E-450 a E-452	5 g/Kg Alone or in combination
	E-405	1.5 g/Kg
	1 g/Kg Alone or in combination
	E-473 and E-474	5 g/Kg Alone or in combination
	E-475	E-477
		E-477	E-477	5 g/Kg
	5 g/Kg Alone or in combination
E-491 to E-495	5 g/Kg Alone or in combination
1.2 Cocoa Base Trust	E-442	10 g/Kg
	E-476	5 g/Kg
	E-492	10 g/Kg
2. Coating agents for confectionery products (except chocolate)	E-551 to E-559	Quantum Satis
	Quantum Satis
fisheries products
1. Frozen and unworked frozen fish	E-338 (1) to E-341 (1) E-343 (1) E-450 (1) to E-452 (1)	5 g/Kg Alone or in combination
	E-420 and E-421	Quantum Satis
	E-953	E-965 to E-967
	Quantum Satis
: (1) Only cut fish and fillets.
2. Unworked, frozen and deep-frozen crustaceans and molluscs	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in
	E-385 (2)	75 mg/Kg
	E-420	Quantum Satis
	E-421	Quantum Satis
		E-953	Quantum Satis
	E-965 to E-967	Quantum Satis
: (2) Only for crustaceans.
3. Frozen and deep-frozen crustacean products Crustacean Pasta Fish Pasta	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in
	Surimi	E-338 to E-341 E-343 E-450 to E-452	1 g/Kg Alone or in combination
4. Canned fish, molluscs and crustaceans	E-385	75 mg/Kg
5. Crustaceans-based preserves	E-338 to E-341 E-343 E-450 to E-452	1 g/Kg Alone or in combination
	E-385	75 mg/kg
	products
Configures, jellies, jams, and marmalades as provided in Royal Decree 670/1990 and similar fruit preparations to extend, Including low-calorie products	E-900	10 mg/kg
	E-493 (1)	25 mg/Kg
	E-959 (2)	5 mg/Kg
: (1) Only for Marmalade and jelly. (2) For fruit jellies.
Fruit, legumes, vegetables, mushrooms, and packaged artichokes	E-385 (3)	250 mg/Kg
	E-900	10 mg/Kg
	E-512 (4)	25 mg/Kg
E-579 (5) and E-585 (5)	150 mg/Kg Alone or in combination
Notes: (3) Except for fruits. (4) Only for white, canned, or bottled asparagus. (5) For obscured olives only.
E-338 (1)	and vegetable prepared_table_izq"> E-341 (1) E-343 (1) E-450 (1) to E-452 (1)	800 mg/Kg Alone or in combination
E-405	5 g/Kg
Note: (1) Only for prepared fruits.
E-338 1)	800 mg/Kg Alone or in combination
	E-520 to E-523	200 mg/Kg Alone or in combination
Note: (1) Only for trusted fruits.
Patatas transformed (including frozen, ultra-frozen, chilled, and dehydrated)	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
and ultra-frozen fried potatoes	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in
Treatment fresh fruit surface	E-445 (1)	50mg/Kg
		E-473 and E-474	Quantum Satis
	E-901 (2) to E-904 (2)	Quantum Satis
	E-905 (3)	Quantum Satis
	E-912 (4)	Quantum Satis
		E-914 (4)	Quantum Satis
Notes: (1) Citrus only. (2) Only citrus, melons, apples, pears, peaches, and pineapples. (3) Only melon, papaya, mango, and avocado. (4) Only citrus, melon, papaya, mango, avocado, and pineapple.
CHEESES
Unmatured (except Mozarella)	E-338 to E-341 E-343 E-450 to E-452	2 g/Kg Alone or in combination
Cheese	E-338 to E-341 E-343 E-450 to E-452	20 g/Kg Alone or in combination
	E-551 (1) to E-559 (1)	10 g/Kg Alone or in combination
Notes: (1) Only for sliced or grated cheese.
E-551 to E-559		10 g/Kg Alone or in
		SALT SUBSTITUTES
and salt substitutes	E-338 to E-341 E-343 E-450 a E-452	10 g/Kg Alone or in combination
	E-535 to E-538	20 mg/Kg Alone or in combination as Anhydrous potassium ferrocyanide
	E-551 to E-556 E-559	10 g/Kg Alone or in combination
SALSAS
1. Sauces	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
	E-405	8 g/Kg
	E-473 and E-474	10 g/l Solos or in combination
	E-475 (1)		:
1.1 Emulsified	E-385	E-385	75 mg/Kg
	E-416	10 g/Kg
	5 g/Kg Alone or in combination
	E-491 to E-495	5 g/Kg Alone or in combination
SUBSTITUTES
Vegetable fats	E-338 to E-341 E-343 E-450 to E-452	5 g/Kg Alone or in combination
Cast Cheese Sucedanees	E-338 to E-341 E-343 E-450 to E-452	20 g/Kg Alone or in combination
	E-551 to E-559	10 g/Kg Alone or in combination
sliced or grated cheese Sucedanees	E-551 to E-559	10 g/Kg Alone or in combination
Nata and milk Sucedanees	E-432 to E-436	5 g/Kg Alone or in combination
	E-475	5 g/Kg
	E-473 (1) E-474 (1)	E-477
		g/Kg
5 g/Kg Alone or in combination
Note: (1) Only for nata substitutes.
ZUMOS
Zumo	E-900	10 mg/l
Wine according to EEC Regulation No. 1037/2001 of the Council of 22 May authorising the supply and delivery for direct human consumption of certain imported wines which may have undergone oenological practices not provided for in Regulation (EEC) No 1493/99.	E-297 E-431 E-491 to E-495 E-900	Pro Memory Pro Memory Pro Memory Pro
Wine according to EEC Regulations No. 1493/99, 4252/88, 1037/2001, and 1099/2001	E-353	Pro memory
	Condiments and dressings	E-476 (1)	4 g/Kg
		E-620 to E-625	Quantum Satis
		E-626 to E-635	E-551 2)	30 g/Kg Alone or in
Notes: (1) Only for dressings. (2) Only for condiments.
Water-based pulverizable Emulsions to untar the horneo molds	E-338 to E-341 E-343 E-450 to E-452	30 g/Kg Alone or in combination
oil Aerosol to unmold	E-943a	Quantum Satis
E-943b		Quantum Satis
aqueous emulsions	E-944	Quantum Satis
Coverages (jarabes for pancakes, Jarabes aromatised for smoothies and ice cream; Similar products)	E-338 a E-341 E-343 E-450 to E-452	3 g/Kg Alone or in combination
	E-959	5 mg/Kg
Soda bread	E-338 to E-341 E-343 E-450 to E-452	20 g/Kg Alone or in combination
noodles	E-338 to E-341 E-343	2 g/kg (alone or in combination)
Mostarda di fruit	E-481 and E-482	2 g/Kg Alone or in combination
Sod ... Saft	E-900	10 mg/l
Made wine	E-353	100 mg/l

ANNEX V

SUPPORTED MEDIA AND SOLVENTS

Note: Not included in this list:

1. Substances generally considered to be food products.

2. The substances referred to in Article 1 (4).

3. Substances that primarily have an acid function or a function of acidity, such as citric acid and ammonium hydroxide.

No E

E-401

E-414

E-1201

Denominations	Restricted Use
	polyethylene glycol 600	sweeteners
E-170	Calcium Carbonates
E-263	Calcium acetate
E-322	Lecitins	In colorants and liposoluble antioxidants and coating agents for fruits
E-331	Sodic Citrates
E-332	Potasian Citrates
E-341	Calcium phosphates
E-400
E-401
Sodium Alginate
E-402	Alginate potassium
E-403	Ammonium Alginate
E-404	Calcium Alginate
E-405	Propane 1,2 diol Alginate
E-406	Agar-Agar
E-407	Carrageyear
E-410	Garrofin Goma
E-412	Guar Gum
E-413	Goma tragacanto
E-414
	E-415	Goma xantana
	E-420	Sorbitol
E-421	Mannitol
	E-422	Glycerin
E-425	Konjac
)
	E-432		E-432		Polyoxyethylenated sorbitan (polysorbate 20)	Antifoaming, colorants, liposoluble antioxidants, and fruit coating agents
E-433	Sorbitan polyoxyethylene monooleate (polysorbate 80)
E-434	Polyoxyethylene sorbitan Monopalmitate (polysorbate 40)
E-435	polyoxyethylene sorbitan monostearate (polysorbate 60)
E-436	Polyoxyethylene sorbitan Tristearate (polysorbate 65)
E-440	Pectins
Antioxidants	Antioxidants
E-459		E-459	Antioxidants	Antioxidants	Beta Cidodextrin	1 g/Kg
E-460	Cellulose (microcrystalline or powdered)
E-461	Metilcellulose
E-463	Hydroxypropyl Cellulose
E-464	Hydroxypropyl methyl cellulose
E-465
E-466	Carboximethyl cellulose	E-466
E-468	Carboximetil crosslinked sodium cellulose	Sweeteners
E-469	Carboximethyl Hydrolyzed Cellulose
	E-470 a	Sodic sales, potassium and fatty acid calcium	E-470 b
	E-470 b	E-470 b
	E-471	Mono and fatty acid diglycerides	Agent of Fruit
E-472 to	acetics of mono-and diglycerides of fatty acids	In colorants and liposoluble
E-472 c	Citrus esters of mono-and diglycerides of fatty acids
E-472 e	monoacetyl and diacetyl tartaric esters of mono-and diglycerides of fatty acids
E-473	fatty acid sucroesters
E-475	Esters fatty acid polyglycerides
E-491	Sorbitan monostearate	In sweeteners, antifoaming agents and coating agents for fruit
E-492	Sorbitan Tristearate
E-493	Sorbitan Monolaurate
E-494	Sorbitan Monooleate
E-495
E-501		E-501	E-501
	E-504	Magnesium Carbonates	E-504
E-508	Potassium chloride
E-509	Calcium chloride
E-511	Magnesium chloride
E-514	Sodium Sulphate
E-515	Potassium Sulphate
E-516	Calcium Sulphate
E-517	Ammonium Sulfate
E-551	Silicon dioxide	Emulgentes and colorants, maximum 5%.
E-552	Calcium Silicate
E-553 b	Talc	On colorants, max 5%
E-558	Bentonite
E-559	Aluminium Silicate (kaolin)
E-570	fatty acids	Fruit coating
E-577	potassium gluconate
E-640	Glycina and its sodium salt
E-900	Dimethylpolysiloxane	Fruit coating
E-901	BeeCera	In colorants
E-953
Maltitol	Maltitol
	E-966
E-967	Xilitol	E-967
	E-1200
Polivinylpyrrolidone	E-1201	rowspan="2"> On sweeteners
E-1202	Polivinylpolipirrolidone
E-1404	Oxidized Starch
	E-1410	monostarch phosphate
E-1412	Disstarch phosphate
E-1413	Phosphate distarch phosphate
E-1414	acetylated distarch phosphate
E-1420	Acetylated Starch
E-1422
Table_table_izq"> E-1440	hydroxypropyl starch
E-1442	Hydroxypropyl distarch phosphate
E-1450	Octenil sodium starch succinate
E-1451	Oxidized Starch
E-1505	triethyl citrate
E-1518	glyceryl triacetate (triacetin)
E-1520	Propane-1-2-diol (propylene glycol)	Colorants, emulsifiers, antioxidants, and enzymes (maximum 1 g/Kg in the product food)

ANNEX VI

FOOD ADDITIVES ALLOWED IN FOODS FOR INFANTS AND YOUNG CHILDREN

The maximum recommended doses of use refer to ready-to-eat foods prepared according to the manufacturer's instructions.

FIRST PART

Food additives allowed in healthy infant formula

Notes:

1. Non-pathogenic crops of lactic acid L (+) may be used for the manufacture of acidified milks.

2.-If more than one of the substances E-322, E-471, E-472c and E-473 is added to a food product, the maximum dose established in the food for each of these substances will be reduced in the proportion of the other substances in their assembly is present in that food.

Nº E

E-308

Denomination	Maximum Dose
E-270	Lactic acid (only L (+)	Quantum satis
E-330	Citric acid	Quantum  satis
E-331	Sodium citrates	2 g/l separately or in combination. According to the limitations imposed on Royal Decree 72/1998
E-332	Potassium Citrates
E-338	Phosphoric acid	1 g/l expressed as P2, or5. According to the limitations imposed in Royal Decree 72/1998
E-339	Sodium phosphates
E-340
	E-304
	E-304		L-ascorbilo	10 mg/l
E-306	tocopherol rich extract	10 mg/l separately or in combination
E-307	Alfa tocopherol
Gamma tocopherol
E-309	Delta tocopherol
E-412	Goma guar	1 g/l when the liquid product contains partially hydrolysed proteins and is adjust to the conditions set in Royal Decree 72/1998
E-322	Lecitins	1 g/l
E-471	Mono and diglycerides of fatty acids	4 g/l
E-472 c	Monoglyceride citrus esters and Fatty acids diglycerides	7.5 g/l for powdered products. 9 g/l for products in liquid form, when the products contain partially hydrolysed proteins, peptides or amino acids and comply with the conditions imposed in Royal Decree 72/1998
E-473	fatty acid sucroesters	120 mg/l in products that contain hydrolysed proteins, peptides, or amino acids.

SECOND PART

Food additives allowed in follow-on formulae for healthy infants.

1. Non-pathogenic crops of lactic acid L (+) may be used for the manufacture of acidified milks.

2. -If more than one of the substances E-322, E-471, E-472 c and E-473 is added to a food product, the maximum dose established in the food for each of these substances will be reduced in the proportion of the other substances in their assembly is present in that food.

3.-If the additives E 407, E-410 and E-412 are added to a foodstuff, the maximum dose for each of these additives in this foodstuff shall be reduced in the proportion of the other additives being present in the food.

Nº E

E-307

E-410

E-412

E-440

Denomination	Maximum Dose
E-270	Lactic acid (only L (+)	Quantum satis
E-330	Citric acid	Quantum  satis
E-331	Sodium citrates	2 g/l separately or in combination. According to the limitations imposed in Royal Decree 72/1998
E-332	Potassium Citrates
	E-338	phosphoric acid	1g/l expressed as P2Or5 separately or combination. According to the limitations imposed in Royal Decree 72/1998
E-339	Sodium phosphates
E-340	Potassium phosphates
E-304	L-ascorbilo Palmitate	10 mg/l
E-306	E-307
	E-307	E-307	E-307		E-308
		Gamma tocopherol
E-309	Delta tocopherol
E-322	Lecitins	1g/l
	E-407	g/l
Goma Garrofin	E-410		1 g/l
1 g/l
Pectins	5 g/l only in acidified continuation
E-471	Mono and diglycerides of the fatty acids	4 g/l
E-472 c	fatty acid monoglyceride and diglyceride esters	7.5 g/l for powdered products. 9 g/l for products in liquid form, when the products contain partially hydrolysed proteins, peptides or amino acids. According to the limitations imposed in Royal Decree 72/1998
E-473	fatty acid sucroesters	120 mg/l in products containing hydrolysed proteins, peptides or amino acids

THIRD PART

Permitted food additives in weaning preparations for infants and young children.

Preparations and food for the weaning of infants and young children may contain E-414 (acacia gum or gum arabic) and E-551 (silicon dioxide) as a result of the addition of nutritional preparations containing a maximum of 150 g/kg of E-414 and 10 g/kg of E-551, as well as E-421 (mannitol) when used as a carrier of vitamin B₁₂ (a minimum of one part of vitamin B12 per 1,000 parts of mannitol). The input of E-414 to the product ready for consumption shall not exceed 10 mg/kg.

Weaning preparations and foods for infants and young children may contain E-301 (L-ascorbate sodium) used at the level of quantum satis in additives for the coating of nutritional preparations containing fatty acids. polyunsaturated. The input of E-301 to the product ready for consumption shall not exceed 75 mg/l.

Maximum doses of use refer to ready-to-eat foods, prepared according to the manufacturer's instructions.

Note:

 

⁽¹⁾ The fourth part note does not apply.

PRODUCTS	PERMITTED ADDITIVES	MAXIMUM DOSE
1. DESTETE PREPARATIONS	E-170	Quantum satis (only to adjust pH)
	E-260 to E-263
	E-270(1)
	E-296(1)
	E-325(1) to E-327(1)
	E-330 to E-333
	E-507
	E-524 to E-526
	E-500	Quantum satis (only gasifying)
	E-501
	E-503
	E-338	1g/Kg as P2OR5 (only to adjust pH)
	E-410; E-412; E-414; E-415 E-440	10 g/Kg separately or in combination
	E-1404 E-1410; E-1412;	50mg/Kg
	E-1413; E-1414
	E-1420 and E-1422
	E-1450
	E-1451
Note:
(1) Only the form L (+).
1.1 CEREAL-BASED FOODS
1.1.1 Cereals	E-304(1); E-306(1); E-307(1); E-308(1); E-309(1)	0.1 g/Kg separately or in combination
	E-339 to E-341	1 g/Kg separately or in combination. Expressed as P2O5
	E-551 (2)	2 g/Kg
Notes:
	(1) Only for those that contain fat.
(2) Only for dry cereals.
1.1.2 Grain-based foods	E-300(1) to E-302(1)	0.2 g/Kg
	E-322
E-471
	E-472 to	5 g/Kg separately or in
	E-472 b
	E-472 c
	E-410(2); E-412(2)	20 g/Kg separately or in combination
	E-414(2); E-415(2)
	E-440(2)
	(1) Only for those containing fat.
	(2) Only grain-based foods without gluten.
1.1.3 Gallets and Bizcochos	E-300(1) to E-302(1)	0.2 g/Kg separately or in combination. Expressed as ascorbic acid.
	E-304(1); E-306(1) E-307(1); E-308(1);E-309(1)	0.1 g/Kg separately or in combination
	E-322	10 g/Kg
	E-334 (2) to E-336(2)	5 g/Kg expressed in dry
	E-354 (2)
	E-450 i
	E-575
	E-471	5 g/Kg separately or in combination.
	E-472 to
	E-472 b
	E-472 c
Note:
	(1) Only for those containing fat.
	(2) Only the L (+) form.
1.2 FOODS FOR CHILDREN OF YOUNG AGE OTHER THAN PREPARED CEREAL-BASED
	FOOD FOR CHILDREN OF YOUNG AGE OTHER THAN THOSE MADE ON THE BASIS OF cereals	E-300 to E-302	0.3 g/Kg separately or in combination. Expressed as ascorbic acid.
	E-304(1); E-306 (1) E-307(1); E-308(1); E-309(1)	0.1 g/Kg separately or in combination
	E-322	10 g/Kg
	E-471	5 g/Kg separately or in combination
E-472 to
	E-472 b
	E-472 c
Note:
	(1) Only for those containing fat.
-based fruit-based products		Quantum satis
Poses and Pudin	E-341(1) (2)	1 g/kg as P2OR5
	E-400 to E-402 E-404	0.5 g/Kg separately or in combination.
	(1) Only for fruit-based desserts
	(2) The fourth part note
FRUIT AND VEGETABLE BASED DRINKS, JUICES	E-300 to E-302	0.3 g/Kg separately or in combination. Expressed as ascorbic acid

FOURTH PART

Food additives allowed in foods for infants and young children for special medical purposes

Note:

The tables contained in the first to third parts of Annex VI shall apply.

Nº E

Denomination	Maximum Dose	Special Conditions
E-401	Sodium Alginate	1 g/l	From four months in special food products with the required composition to treat metabophic and general probe feeding
E-405	propane Alginate -1,2-diol	200 mg/l	From twelve months on specialized diets for children who do not tolerate cow's milk or congenital metabolic
E-410	Garrofin Goma	10 g/l	From birth in products intended to reduce gastroesophageal
E-412	Goma guar	10 g/l	From birth, in liquid products containing hydrolysed proteins, peptides or amino acids, in accordance with Royal Decree 72/1998 of 23
E-415	Goma xantana	1.2 g/l	From birth, in products based on amino acids or peptides intended for patients with poor protein absorption problems, gastrointestinal deficiencies or innate metabolism
E-440	Pectins	10 g/l	From birth, in products used in gastrointestinal
E-466	10 g/l kg		From birth, in products intended for the dietary treatment of disorders Metabolic
	E-471	Mono and Fatty acid diglycerides	5 g/l	From birth, in specialized diets in particular, in non-protein
E-1450	Starch Sodium Succinate	20 g/l	Prepared for infants and follow-on formulae for infants