Rs 817.022.31 Order Of Dfi, 25 November 2013 On Additives Authorized In Foodstuffs (Ordinance On Additives, Zuv)

Original Language Title: RS 817.022.31 Ordonnance du DFI du 25 novembre 2013 sur les additifs admis dans les denrées alimentaires (Ordonnance sur les additifs, OAdd)

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817.022.31 order of the DFI on additives admitted in foodstuffs (Ordinance on additives, Zuv) from November 25, 2013 (State October 1, 2015) the federal Department of Home Affairs (DHA), under art. 15 by order of 23 November 2005 on foodstuffs and customary objects (ODAlOUs), stop: art. Principles 1, only can be used as additives: a. the substances listed in annex 1; b. flavourings within the meaning of art. 2, al. 1, let. l, c. 2, ODAlOUs and annex 3, ch. 27, the order of the DFI of 23 November 2005 on the labelling and advertising of foodstuffs.

Annex 2 lists the groups of additives for which the common conditions of use are applicable.
Annex 3 (application list) regulates the use of additives and groups of additives in foodstuffs.
An additive shall be used in accordance with the good manufacturing practices (GMP). GMP are deemed to be complied with when: a. the dose used does not exceed the dose required to achieve the effect desired. ETB. the use of the additive does not mislead the consumer.

Are not considered as additives: a. the auxiliary technology; b. substances used for the protection of plants and plant products; c. substances added to foodstuffs as nutrients; d. substances used for the production of drinking water; e. monosaccharides, disaccharides or oligosaccharides and foods containing these substances which are used for their sweetening properties; f. food dried or concentrated, during the manufacturing of compound foodstuffs, used because of their aromatic, SAPID or nutritive, properties with a secondary colouring effect; g. the substances used in the composition of a layer or an envelope of protection are not part of the food and is not intended to be consumed together with this food; h. products containing pectin and derived from residue dried apples or peel citrus, or their combination, by the action of dilute acid followed by partial using sodium salts neutralization or potassium ('liquid pectin'); the gum base (masses) for the manufacture of chewing gum; j. white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, starch, physically modified and starch treated by amylolitic; k. blood plasma enzymes , edible gelatin, protein hydrolysates and their salts, milk albumin and gluten l. amino acids and their salts (other than glutamic acid, glycine, cysteine and cystine and their salts than); Mr. caseinates and casein; n. inulin.

RS 817.022.21 s. 2 additives admitted temporarily the federal Office of food safety and Veterinary Affairs (groups) may, on reasoned request: a. allow other additives in particular foodstuffs and set the maximum dose of these additives and b. authorize an additive taking into account annex 4 when production methods or raw materials have been the subject of a significant change or when came a change in the size of the particles.

It grants permission for a limited time.
He issued the authorization if the following conditions are met: a. the proposed dose harmless for health; b. claimed technological need is sufficient and the objective cannot be achieved by other methods economically and technically usable c. the use of the additive can mislead the consumer; d. the additive has advantages for the consumer; e. the applicant person presents a summary record.

It allows the use of an additive as a sweetener only if the additive meets the requirements laid down in annex 3 and serves one of the following objectives: a. replacement of sugars for the production of food energy-reduced, non-cariogenic foodstuffs or food without sugar added; b. replacement of sugars and increase the shelf life of foodstuffs; c. manufacture of foodstuffs referred to in art. 2, al. 2, let. l, p and q, of the order of the DFI of 23 November 2005 on special purpose foods.

It permits the use of an additive as a colour if this additive is used for one of the following objectives: a. the restoration of the original appearance of food whose colour has been altered by processing, storage, packaging and distribution and whose visual appeal is thus diminished; b. the improvement of the Visual of food attractiveness; v. colouring of food normally colorless.

An authorization is required for additives: a. which are not flavourings within the meaning of art. 2, al. 1, let. l, c. 2, ODAlOUs; ETB. which the amount used can legally be released according to the critical requirements of the European Union.

Before putting it on the market, an additive under para. 6 must be declared to the groups, specifying the requirements of the European Union to which it is subject.
The groups regularly publishes in the Swiss Official Gazette of commerce and on the Internet: a. a list of additives permitted under para. 1; b. additives declared under para. 7; c. foodstuffs in which additives according to the let. a or b are used.

RS 817.022.104 s. 3 purity criteria additives shall comply with the specific purity criteria set out in the regulations of the European Union listed in annex 4.

S. 4 additives transferred transferred additives are additives from the ingredients of the compound foodstuff.
Transfer ("carry-over') is accepted if Addendum: a. is permitted in the ingredient used and that the compound food is not listed in annex 6, c. 1 or 2; b. is allowed in the additive, enzyme or food flavouring added and moved over to the foodstuff through them, and that it has no technological function in the final foodstuff; c. is used in a food exclusively intended for the preparation of a compound food and that the use in the compound foodstuff is authorized under this order.

When a transferred additive has a technological function in the foodstuff to which he was Assistant, it is considered as an additive of the foodstuff and not as an additive transferred.
Transferred additives are not allowed in: a. infant formulae and follow-on formulae b. preparations made from cereals and other foods for infants and young children; c. health foods for infants and young children age used for special medical purposes.

The exceptions for the al. 4 are listed in annex 5, ch. 5, part B.

S. 5 preparations of additives, flavourings and enzymes only food additives listed in annex 5 can be used in the additives, flavourings and food enzymes, taking into account the conditions specified therein.

S. 6 table-top sweeteners table-top sweeteners are preparations from sweeteners authorised: a. may contain other additives according to annex 3, ch. 11.4, and food ingredients; ETB. intended to be sold to the final consumer as a substitute of sugar within the meaning of art. 2 of the order of the DFI of 23 November 2005 on sugars, sweet food and cocoa-based products.

RS 817.022.101 s. Baking baking powders 7 powders may contain flour and starch powder as media.
The dose of powder to lift required for 1 kg of flour should release at least 1500 cm active carbonic acid; its surplus in sodium bicarbonate may however exceed 3 g 100 g powder to lift must clear at least 4500 cm active carbonic acid.

S. 8 additives in physiologically useful and essential substances only additives listed in annex 5, ch. 5, can be used in essential or physiologically useful substances preparations.

S. 9 restriction of the use of flavourings the use of flavourings is not permitted in foodstuffs listed in annex 7.

S. 10 obligation to inform the manufacturer and the user of a food additive are required: a. transmit to the groups any new scientific or technical information which might affect the assessment of the safety of this additive; ETB. to inform the groups, on request, of the uses of the additive concerned.

S. 11 amendments to the annexes the groups regularly adapt the annexes to this order to the evolution of scientific and technical knowledge and the laws of the Switzerland's main trading partners.

S. 12 of another act order of June 22, 2007 on additives is repealed.

[RO 2007 2977, 20081291,20092047]

S. 13 transitional arrangements foodstuffs may still be manufactured, imported and labelled according to the old law until December 31, 2015. They may be delivered to the consumer in accordance with the old law until stocks are exhausted.
Foodstuffs that contain yellow quinoline (E 104), sunset yellow FCF (E 110) or the cochineal red A (ponceau 4R) (E 124) may still be delivered to the consumer in accordance with the old law until stocks are exhausted.

Additives authorized on an interim basis according to the old law may still be manufactured, imported, labelled and delivered to the consumer until the expiry of the authorisation.

S. Transitional 13aDispositions of September 14, 2015 changing foods non consistent with the amendments of September 14, 2015 can still be manufactured, imported, labelled or promoted according to the old law until September 30, 2016.
They can be delivered to consumers until stocks are exhausted.

Introduced by the c. of o. of the groups from 14 sept. 2015, in effect since Oct. 1. 2015 (2015 3409 RO).

S. 14 entry into force this order comes into force on January 1, 2014.

Schedule 1 (article 1, al. 1, let.) list of the authorised additives N E addendum notes a. dyes 100 Curcumin if a maximum allowed aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

101 riboflavines if a maximum quantity authorized aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

102 Tartrazine if a maximum quantity authorized aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

104 quinoline yellow if a maximum authorised quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

110 orange yellow S or Sunset Yellow FCF; If a maximum quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

120 cochineal Carmine carminic acid; If a maximum quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

122 Azorubine, Carmoisine; If a maximum quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

123 amaranth if a maximum quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed; This additive must not be handed directly to consumers.

124 red cochineal A Ponceau 4R; If a maximum quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

127 erythrosine if a maximum quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed; This additive must not be handed directly to consumers.

129 allura red AC if a maximum authorised quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

131 patent blue V if a maximum authorised quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

132 indigotin indigo Carmine; If a maximum quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

133 brilliant blue FCF if a maximum authorised quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

140 chlorophylls and chlorophyllins 141 complex copper chlorophylls and copper-chlorophyllins if a maximum quantity authorized aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

142 green S if a maximum quantity authorized aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

150a Caramel "caramel" refers to more or less intense brown color products for colouring. It is not the sweet aromatic product obtained by heating of sugars and intended for flavoring foods (confectionery, pastry, alcoholic beverages).

150b caustic sulphite Caramel 150 c Caramel ammoniacal 150 d sulphite of ammonium 151 brilliant black PN Caramel if a maximum allowed aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

153 medicinal charcoal 155 Brown HT if a maximum quantity authorized aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

160A carotenoids 160b annatto, Bixin, norbixin; must not be handed directly to the 160th consumer 160 c paprika Capsanthin, capsorubin 160 d Lycopene extract a-apocarotenal-8' (C 30) 161b lutein 161 g Cathaxanthine must not be delivered directly to the consumer.

162 beetroot red Betanine 163 anthocyanins if a maximum authorised quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed.

170 171 172 titanium dioxide calcium carbonate oxide and hydroxide of iron 173 aluminum only must not be delivered directly to the 174 money 175 Or 180 Strathigraphy-rubine BK if consumer a maximum quantity of aluminium from aluminium lacquers is defined in the list of applications, aluminium lacquers formed from this dye are also allowed; This additive must not be handed directly to the consumer.

b. sweeteners 420 Sorbitols can be used as a sweetener 421 Mannitol can be used as a sweetener 950 Acesulfame-K can be used as a sweetener 951 Aspartame can be used as a sweetener 952 Cyclamates 953 Isomalt can be used as a sweetener 954 Saccharines 955 957 Thaumatin Sucralose can be used as a sweetener 959 Neohesperidin DC can be used as a sweetener 960 961 steviol Glycosides Neotame 962 salt of aspartame-acesulfame 964 965 Maltitols polyglycitol syrup can be used as a sweetener 966 Lactitol

can be used as a sweetener 967 Xylitol can be used as a sweetener 968 Erythritol may be used as a sweetener 969 Advantame c. other additives that the dyes and sweeteners 170 calcium Carbonate only for purposes other that the 200 sorbic 202 203 210 benzoic acid acid calcium Sorbate potassium Sorbate benzoic acid is allowed in some fermented products obtained by a fermentation process conforms to the good manufacturing practices.

211 "212 potassium Benzoate" sodium benzoate 213 Benzoate of calcium "214 P-ethyl hydroxybenzoate Ethyl-Parabens, PHB-Ethyl 215 derivative sodium ethyl ester of p-hydroxybenzoic acid Ethyl-p-hydroxybenzoate, sodium, PHB-Ethyl 218 P-methyl hydroxybenzoate methylparaben, PHB-Methyl 219 derivative sodium methyl ester of p-hydroxybenzoic acid PHB-Methyl (sodium salt) 220 sulphur dioxide 221 sodium Sulfite 222 Sulfite sodium 223 224 226 227 Sulfite calcium Sulfite potassium Disulphite sodium Disulphite acid acid calcium sulphite 228 acid potassium 234 nisin 235 Natamycin 239 Hexamethylenetetramine 242 Dimethyldicarbonate 243 Arginate of Lauryl ethyl 249 potassium Nitrite can be used as salt nitrite for the reddening (= blended edible salt and potassium or sodium nitrite) 250 sodium Nitrite can be used only in the form of sodium nitrite to the reddening (= blended edible salt and potassium or sodium nitrite) 251 Nitrate from 252 260 acid potassium Nitrate sodium acetic 261 262 263 calcium 270 acid Acetate sodium acetate potassium acetate lactic 280 propionic acid 281 sodium Propionate 282 calcium Propionate 283 Propionate by potassium 284 boric 285 sodium Tetraborate Borax 290 carbon dioxide 296 Malic acid 297 fumaric acid 300 Ascorbic acid 301 302 304 Esters of acids calcium Ascorbate sodium Ascorbate fatty acid from the acid Ascorbic 306 extract rich in tocopherols 307

Alpha-tocopherol 308 309 Gamma-tocopherol Delta-tocopherol 310 Gallate propyl 311 Epigallocatechin Octyl 312 Gallate of dodecyl 315 erythorbic acid sodium Erythorbate 316 sodium Erythorbate 319 tertiary quinone Butylhydro (BHQT) BHQT 320 Butylhydroxy anisole (BHA) BHA 321 Butylhydroxy-toluene (BHT) BHT 322 Lecithins 325 sodium Lactate 326 potassium Lactate 327 calcium Lactate 330 citric acid 331 332 333 334 acid calcium citrate potassium citrate sodium Citrates tartaric [L (+)] 335 336 potassium tartrate sodium Tartrates

337


Tartrate double sodium and potassium 338 acid phosphoric 339 sodium Phosphates 340 phosphate potassium 341 calcium Phosphates 343 Phosphates of magnesium 350 351 352 353 acid calcium Malates potassium Malate sodium Malates metatartaric 354 calcium Tartrate 355 adipic acid 356 Adipate by sodium 357 363 succinic acid 380 385 triammonium Citrate potassium Adipate Ethylene-diamine-tetra-acetate calcium disodium Calcium disodium EDTA 392 extracts, Rosemary acid 400 alginic 401 Alginate sodium 402 Alginate potassium 403 404 405 Alginate propane-1 calcium Alginate ammonium Alginate, 2-diol 406 Agar-agar 407 has processed Euchema seaweed can be standardized with of sugars, provided that this precision appears in addition of their number and their designation 407 carrageenan can be standardized with of sugars, provided that this precision appears in addition of their number and their designation 410 flour of carob 412 gum guar gum 413 seeds tragacanth 414 Gum Arabic or gum acacia 415 xanthan 416 Gum Karaya gum 417 Tara gum 418 Gellan 422 Glycerol 423 gum modified acid octenylsuccinique 425 Konjac 426 427 gum cassia 431 polyoxyethylene Stearate soybean Hemicellulose (40) 432 Monolaurate polyoxyethylene sorbitan monooleate (polysorbate 20) 433 Monooleate of polyoxyethylene sorbitan monooleate (polysorbate 80) 434 Monopalmitate polyoxyethylene sorbitan monooleate (polysorbate 40) 435 Monostearate of polyoxyethylene sorbitan monooleate (polysorbate 60) 436 polyoxyethylene sorbitan monooleate () Tristearate polysorbate 65) 440 pectin may be standardised with sugars, on condition that this clarification appears in addition to their number and their designation 442 Phosphatides of ammonium 444 Acetate isobutyrate sucrose 445 450 wood resin glycerol Esters Diphosphates 451 Triphosphates 452 Polyphosphates 459 Beta-Cyclodextrin 460 Cellulose 461 Methylcellulose 462 Ethylcellulose 463 Hydroxypropylcellulose 464 hydroxypropyl methylcellulose 465 Ethylmethylcellulose 466 Carboxymethyl sodium cellulose gum cellulose 468 cross-linked sodium Carboxymethylcellulose cellulose gum cross-linked modifizierter Cellulosegummi 469 Carboxymethylcellulose hydrolysed enzymatically 470 enzymatically hydrolysed cellulose gum has salts of sodium, potassium and calcium in fatty acids 470b magnesium salts of fatty acids, 471 Mono - and diglycerides of fatty acids 472 has acetate of mono Esters - and diglyceride fat 472b lactic acid of mono - and diglyceride Esters fatty 472 citrics of mono - and diglyceride Esters fatty 472d tartaric acid of mono - and diglycerides of fatty acids, 472nd Esters Esters Mono and diacetyltartaric of mono - and diglycerides acids fat 472f mixed ester acetic and tartaric acid of mono - and diglycerides of fatty acids 473 sucrose ester of fatty acids 474 Sucroglycerides 475 Esters e481 of fatty acids 476 Polyglycerol polyricinoleate 477 Esters of propane-1, 2-diol of acids fat 479 b soybean oil oxidized by heating having reacted with mono - and diglyceride fat 481 Sodium Stearoyl-2-lactylate, sodium 482 Stearoyl-2-lactylate, calcium 483 Stearyl 491 Sorbitan monostearate 492 sorbitan Tristearate Tartrate

493 Sorbitan monooleate 494 Sorbitan monooleate 495 Monopalmitate sorbitan 500 Carbonates of sodium 501 potassium 503 504 Carbonates of magnesium 507 acid ammonium Carbonates Carbonates hydrochloric 508 potassium chloride 509 calcium chloride 511 magnesium chloride 512 stannous chloride 513 sulphuric acid 514 sulphates of sodium 515 sulphates of potassium 516 calcium sulphate 517 520 521 Aluminum Sulfate Aluminum Sulfate ammonium Sulfate sodium 522 aluminum sulphate potassium 523 aluminium ferric 524 hydroxide ammonium sulphate 525 potassium hydroxide 526 calcium hydroxide 527 ammonium hydroxide 528 magnesium hydroxide 529 calcium oxide 530 magnesium oxide 535 536 538 541 calcium Ferrocyanide potassium Ferrocyanide sodium Ferrocyanide sodium aluminium Phosphate sodium acid 551 silicon dioxide 552 calcium Silicate 553a magnesium Silicate 553b Talc 554 alumino-sodium Silicate 555 alumino-potassium Silicate 570 acids fatty acid 574 gluconic 575 Glucono-delta-lactone 576 Gluconate sodium Gluconate 577 potassium Gluconate 578 Calcium Gluconate 579 585 ferrous Lactate ferrous 586 4 - Hexylresorcinol 620 acid glutamic 621 Glutamate Monosodium Glutamate 622 monopotassium 623 Diglutamate calcium 624 Glutamate to ammonium 625 Diglutamate magnesium 626 acid guanyl 627 disodium Guanylate 628 DIPOTASSIUM Guanylate 629 Guanylate calcium 630 inosinic acid 631 disodium Inosinate 632 DIPOTASSIUM Inosinate 633 Inosinate calcium 634 5′-ribonucleotide calcium 635 5′-ribonucleotide disodium 640 Glycine and its sodium salt of 641 L-leucine 650 900 Dimethylpolysiloxane zinc Acetate

901 beeswax white and yellow 902 candelilla wax 903 carnauba wax 904 Shellac 905 microcrystalline wax 907 hydrogenated Poly-1-decene 914 polyethylene wax oxidized 920 L - cysteine 927b Carbamide 938 Argon 939 Helium 941 nitrogen 942 nitrous oxide 943a Butane 943 b Isobutane 944 Propane 948 oxygen 949 hydrogen 999 extract of quillaia 1103 Invertase 1105 Lysozyme 1200 Polydextrose 1201 Polyvinylpyrrolidone 1202 Polyvinylpolypyrrolidone 1203 alcohol polyvinyl VPA 1204 Pullulan 1205 basic methacrylate copolymer 1206 1207 neutral methacrylate copolymer

Anionic methacrylate 1208 copolymer of vinyl acetate copolymer and polyvinylpyrrolidone 1209 copolymer grafted polyvinyl alcohol and polyethylene glycol 1404 oxidized starch 1410 Phosphate monoamidon 1412 Phosphate di 1413 Phosphate phosphate di 1414 Phosphate di acetyl 1420 starch acetyl 1422 Adipate di acetyl 1440 starch hydroxypropyl 1442 Phosphate di hydroxypropyl 1450 starch succinate sodium starch 1451 oxidized starch acetyl 1452 Octenyl succinate starch aluminium 1505 triethyl 1517 glyceryl diacetin Diacetate Citrate

1518 triacetin 1519 benzyl alcohol, glyceryl triacetate 1520 Propanediol-1, 2 propylene glycol Polyethylene glycol modified according to ch. II al 1521. 1 o of the groups from 14 sept. 2015, in effect since Oct. 1. 2015 (2015 3409 RO).

October 1, 2015 annex 2 State (art. 1, para. 2) groups of additives group I: additives authorized in accordance with good practices of manufacture (GMP) or in limited quantities N E additive quantity maximum remarks 170 GMP 260 acid calcium Carbonate acetic GMP 261 Acetates of potassium GMP 262 Acetates from sodium GMP 263 Acetate, calcium GMP 270 acid lactic GMP 290 GMP 296 acid carbon dioxide Malic GMP 300 acid Ascorbic GMP 301 Ascorbate sodium GMP

302 calcium Ascorbate GMP 304 fatty acid Esters of Ascorbic acid GMP 306 extract rich in tocopherols GMP 307 Alpha-tocopherol GMP 308 Gamma-tocopherol GMP 309 Delta-tocopherol GMP 322 Lecithins GMP 325 sodium Lactate GMP 326 Lactate, potassium GMP 327 Lactate, calcium GMP 330 acid citric GMP 331 Citrates of sodium GMP 332 citrate, potassium GMP 333 citrate, calcium GMP 334 tartaric acid [L (+)] GMP 335 tartrate, sodium GMP 336 tartrate, potassium GMP

337 tartrate sodium and potassium GMP 350 Malates of sodium GMP 351 potassium Malate GMP 352 Malates of calcium GMP 354 GMP 380 triammonium Citrate calcium Tartrate GMP 400 alginic acid GMP cannot be used in jelly mini-cups 401 sodium GMP Alginate can not be used in jelly mini-cups 402 GMP potassium Alginate cannot be used in the products jelly mini-cups 403 ammonium GMP Alginate can not be used in jelly mini-cups 404 GMP calcium Alginate cannot be used in jelly mini-cups 406 Agar-agar GMP products may not be used in jelly mini-cups 407 carrageenan GMP products cannot be used in jelly mini-cups 407a processed Euchema seaweed GMP products cannot be used in the products jelly mini-cups 410 flour of carob seeds GMP cannot be used in jelly mini-cups. cannot be used for the production of dehydrated foodstuffs rehydration occurs at the time of ingestion.

412 gum guar GMP can not be used in jelly mini-cups; cannot be used for the production of dehydrated foodstuffs rehydration occurs at the time of ingestion.

413 tragacanth GMP cannot be used in jelly mini-cups 414 Gum Arabic (gum acacia) GMP cannot be used in jelly mini-cups 415 xanthan GMP products can not be used in jelly mini-cups products; cannot be used for the production of dehydrated foodstuffs rehydration occurs at the time of ingestion.

417 gum Tara GMP


can not be used in jelly mini-cups products; cannot be used for the production of dehydrated foodstuffs rehydration occurs at the time of ingestion.

(418 gum Gellan GMP can not be used in jelly mini-cups 422 Glycerol GMP 425 Konjak i) konjacii gum) glucomannan konjac 10 g/kg with the exception of annex 5; cannot be used in the confectionery or in jelly mini-cups. should not be used for the manufacture of artificially dried foodstuffs that swell when they are chewed.

440 pectin GMP can not be used in jelly mini-cups 460 Cellulose GMP 461 Methylcellulose GMP 462 Ethylcellulose GMP 463 Hydroxypropylcellulose GMP 464 hydroxypropyl methylcellulose GMP 465 Ethylmethylcellulose GMP 466 Carboxymethyl sodium cellulose (cellulose gum) GMP 469 GMP 470 enzymatically hydrolysed Carboxymethylcellulose sodium, potassium and calcium salts of fatty acids GMP 470 b GMP 471 Mono - fatty acids magnesium salts and diglycerides of fatty acids GMP 472 acetate of mono Esters - and diglycerides of fatty acids GMP 472 b Esters lactic acid of mono - and diglycerides of fatty acids GMP 472 Esters citrics of mono - and diglycerides of fatty acids GMP 472d tartaric acid of mono Esters - and diglycerides of fatty acids GMP 472nd Esters Mono and diacetyltartaric of mono - and diglycerides of fatty acids GMP 472f Esters mixed acetic and tartaric acid of mono - and diglycerides of fatty acids GMP 500 Carbonates of sodium GMP 501 Carbonates, potassium GMP 503 GMP 504 Carbonates of magnesium GMP 507 acid ammonium Carbonates hydrochloric GMP 508 potassium chloride GMP 509 GMP 511 magnesium GMP 513 acid chloride calcium chloride sulfuric GMP 514 sulphates of sodium GMP 515 sulphate, potassium GMP 516 calcium sulphate GMP 524 sodium hydroxide GMP 525 potassium hydroxide GMP 526 calcium hydroxide GMP 527 ammonium hydroxide GMP 528 magnesium hydroxide GMP 529 calcium GMP 530 GMP 570 acids magnesium oxide oxide fat GMP 574 acid gluconic GMP 575 Glucono-delta-lactone

GMP 576 sodium Gluconate GMP 577 Gluconate, potassium GMP 578 Gluconate, calcium GMP 640 Glycine and its sodium salt GMP 920 L-cysteine GMP with the exception of annex 5 938 Argon GMP 939 Helium GMP 941 nitrogen GMP 942 nitrous oxide GMP 948 oxygen GMP 949 hydrogen GMP 1103 Invertase GMP 1200 Polydextrose GMP 1404 oxidized starch GMP 1410 Phosphate, monoamidon GMP 1412 di GMP 1413 phosphated di GMP 1414 Phosphate Phosphate Phosphate of di acetyl GMP 1420 starch acetyl GMP 1422 Adipate, di acetyl GMP 1440 starch hydroxypropyl GMP 1442 Phosphate, di hydroxypropyl GMP 1450 starch starch succinate sodium GMP 1451 starch oxidized GMP 620 acid acetyl glutamic 10 g / kg only or sum of E 620, 621, 622, 623, 624 and 625; expressed in glutamic acid; with the exception of annex 5 621 Monosodium Glutamate 10 g/kg only or sum of E 620, 621, 622, 623, 624 and 625; expressed in glutamic acid; with the exception of annex 5 622 monopotassium Glutamate 10 g/kg only or sum of E 620, 621, 622, 623, 624 and 625; expressed in glutamic acid; with the exception of annex 5 623 10 g/kg only calcium Diglutamate or sum of E 620, 621, 622, 623, 624 and 625; expressed in glutamic acid; with the exception of annex 5 624 Glutamate to ammonium 10 g/kg only or sum of E 620, 621, 622, 623, 624 and 625; expressed in glutamic acid; with the exception of annex 5 625 10 g/kg only magnesium Diglutamate or sum of E 620, 621, 622, 623, 624 and 625; expressed in glutamic acid; with the exception of annex 5 626 acid guanyl 500 mg/kg only or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 627 disodium Guanylate 500 mg/kg only or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 628 DIPOTASSIUM Guanylate 500 mg/kg only or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 629 calcium 500 mg/kg single Guanylate or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 630 inosinic acid 500 mg/kg only or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 631 disodium Inosinate 500 mg/kg only or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 632 DIPOTASSIUM Inosinate 500 mg/kg only or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 633 calcium 500 mg/kg single Inosinate or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 634 5′-ribonucleotide calcium 500 mg/kg only or sum E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 635 5′-ribonucleotide disodium 500 mg/kg only or sum of E 626, 627, 628, 629, 630, 631, 632, 633, 634 and 635. expressed in acid guanyl; with the exception of annex 5 420 Sorbitols GMP only for purposes other than sweetening; with the exception of annex 5 421 Mannitol GMP only for purposes other than sweetening; with the exception of annex 5 953 Isomalt GMP only for purposes other than sweetening; with the exception of annex 5 965 Maltitols GMP only for purposes other than sweetening; with the exception of annex 5 966 Lactitol GMP only for purposes other than sweetening; with the exception of annex 5 967 Xylitol GMP only for purposes other than sweetening; with the exception of annex 5 968 Erythritol GMP only for purposes other than sweetening; with the exception of annex 5 Group II: colours permitted in accordance with GMP N E addendum 101 Riboflavines 140 chlorophylls, chlorophyllins 141 complex copper chlorophylls and copper-chlorophyllins 150A Caramel ordinary 150b caustic sulphite Caramel 150 c Caramel ammoniacal 150 d sulphite of ammonium 153 medicinal charcoal 160 Caramel has carotenoids 160 c paprika extract, capsanthin, capsorubin 162 beet red, betanin 163 anthocyanins 170 171 172 titanium dioxide calcium Carbonate oxide and hydroxide of iron Group III : food colours with maximum combined limit N E addendum 100 Curcumin 102 Tartrazine 120 cochineal, acid carminic, carmins 122 Azorubine, carmoisine 129 allura red AC 131 patent blue V 132 Indigotine, Carmine Indigo 133 brilliant blue FCF 142 green S 151 shiny black PN 155 Brown HT 160th a-apocarotenal-8' (C 30) 161b lutein Group IV: polyols N E addendum 420 Sorbitols 421 Mannitol 953 Isomalt 965 Maltitols 966 Lactitol 967 Xylitol 968 Erythritol Group V (((: other additives that can be regulated set a) E 200 - E 203: sorbic acid - sorbates (SA) N E addendum 200 sorbic acid 202 203 b) E 210 - 213 E calcium Sorbate potassium Sorbate: benzoic acid - benzoates (BA) N E addendum 210 benzoic acid 211 sodium Benzoate 212 potassium Benzoate 213 c) E 200 - E 213 calcium Benzoate (: sorbic acid - sorbates; benzoic acid - benzoates (SA + BA) N E addendum 200 sorbic acid 202 potassium Sorbate 203 calcium Sorbate 210 benzoic acid 211 212 213 d calcium Benzoate potassium Benzoate sodium Benzoate) E 200 - E 219: sorbic acid - sorbates; benzoic acid - benzoates; (p hydroxybenzoates (SA + BA + PHB) N E addendum 200 acid sorbic 202 203 210 acid calcium Sorbate potassium Sorbate benzoic 211 sodium Benzoate 212 potassium Benzoate 213 Benzoate calcium 214 P-ethyl hydroxybenzoate 215 derivative sodium ethyl ester of p-hydroxybenzoic acid 218 219 derivative sodium methyl P-hydroxybenzoate of methyl ester of p-hydroxybenzoic acid e) E 200-E 203 , E 214 TO E 219: E 200 - 203 E; E 214 to E 219: sorbic acid - sorbates; p-hydroxybenzoates (SA + PHB) N E addendum 200 acid sorbic 202 potassium Sorbate 203 calcium Sorbate 214 P-ethyl hydroxybenzoate 215 derivative sodium ethyl ester of p-hydroxybenzoic acid 218 P-methyl hydroxybenzoate 219 derivative sodium methyl ester of p-hydroxybenzoic acid f) E 214 - 219 E: P-hydroxybenzoates (PHB) N E addendum 214 P-ethyl hydroxybenzoate 215 derivative sodium ethyl ester of p-hydroxybenzoic acid 218 219 derivative methyl P-hydroxybenzoate sodium ester methyl p-hydroxybenzoic acid g) E 220 - E 228: sulphur dioxide - sulphites N E addendum 220 dioxide sulphur 221 sodium Sulfite 222 Sulfite sodium 223 Disulphite sodium 224 226 227 228 Sulfite calcium acid Sulfite calcium Sulfite potassium Disulphite acid acid potassium h) E 249 - E 250: N E addendum 249 Nitrite nitrite potassium 250 i) E 251 sodium Nitrite-E 252 ((: nitrate N E addendum 251 sodium Nitrate potassium Nitrate j 252) E 280-E 283: propionic acid - propionates N E addendum 280 propionic acid 281 282 283 Propionate by potassium k calcium Propionate sodium Propionate) E 310-E 320: gallates, BHQT and BHA N E addendum 310


Propyl gallate 311 Epigallocatechin Octyl 312 Gallate of dodecyl 319 tertiary quinone Butylhydro (BHQT) 320 Butylhydroxy anisole (BHA) l) E 338 - E 341, E 343 and E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates N E addendum 338 phosphoric acid 339 sodium Phosphates 340 phosphate potassium 341 343 Phosphates of magnesium 450 Diphosphates 451 Triphosphates 452 Polyphosphates m calcium Phosphates) E 355 - 357 E ((: adipic acid - adipates N E addendum 355 adipic acid 356 sodium Adipate 357 potassium Adipate n) E 432 to E 436: polysorbates N E addendum 432 polyoxyethylene sorbitan monooleate (polysorbate 20) Sorbitan 433 polyoxyethylene sorbitan monooleate (polysorbate 80) Monooleate 434 polyoxyethylene sorbitan monooleate (polysorbate 40) Monopalmitate 435 polyoxyethylene sorbitan monooleate (polysorbate 60) Monostearate 436 polyoxyethylene sorbitan monooleate (polysorbate 65) Tristearate o) E 473 and E 474 (((: sucrose ester of fatty acids, sucroglycerides N E addendum 473 sucrose ester of fatty acids 474 Sucroglycerides p) E 481 and E 482: sodium stearoyl-2-lactylates N E addendum 481 Sodium Stearoyl-2-lactylate sodium 482 calcium Stearoyl-2-lactylate q) E 491 to E 495: sorbitan esters N E addendum 491 Sorbitan monostearate 492 Tristearate sorbitan 493 494 Sorbitan monooleate 495 sorbitan Monopalmitate r sorbitan Monolaurate) E 520-E 523 ((: sulphate of aluminium N E addendum 520 aluminium sulphate 521 522 523 s ferric ammonium Aluminum Sulfate potassium aluminum sulphate sodium aluminum sulphate) E 551-E 553:dioxyde of silicon, calcium silicate, talc, magnesium silicate N E addendum 551 silicon dioxide 552 553 a 553 b Talc t magnesium Silicate calcium Silicate) E 620 - E 625: glutamic acid - glutamate N E addendum 620 glutamic acid 621 Monosodium Glutamate 622 monopotassium Glutamate 623 624 625 ammonium Glutamate calcium Diglutamate

U magnesium Diglutamate) E 626 - E 635: ribonucleotides N E addendum 626 acid guanyl 627 disodium Guanylate 628 DIPOTASSIUM Guanylate 629 Guanylate calcium 630 inosinic acid 631 disodium Inosinate 632 DIPOTASSIUM Inosinate 633 Inosinate calcium 634 5′-ribonucleotide calcium 635 5′-ribonucleotide disodium v) E 400 - E 404: alginic acid - alginates N E addendum 400 acid alginic 401 sodium Alginate 402 Alginate potassium 403 404 modified calcium Alginate ammonium Alginate according to the ch. II al. 1 o of the groups from 14 sept. 2015, in effect since Oct. 1. 2015 (2015 3409 RO).

State October 1, 2015 Schedule 3 (art.1, al. 3) application list A. list of the categories of food sales food 0.

All categories of foodstuffs 01.

Dairy products and substitutes 01.1 milk pasteurized and sterilized (including UHT process) unflavoured 01.2 dairy fermented unflavoured, including natural unflavoured (excluding sterilized buttermilk) buttermilk, non heat-treated after fermentation 01.3 non flavoured fermented milk products heat-treated after fermentation 01.4 fermented dairy products flavoured including heat-treated 01.5 01.6 dehydrated milk cream and cream powder 01.6.1 unflavoured pasteurized cream (excluding creams low en) FAT) 01.6.2 products fermented cream using live enzymes flavoured and products of substitution with a less than 20% 01.6.3 other fat creams 01.7 cheese and cheese products 01.7.1 non-ripened cheeses, excluding the products under category 16 01.7.2 cheeses 01.7.3 crusts edible cheese 01.7.4 cheese whey 01.7.5 cheese 01.7.6 cheese (excluding products under category 16) products 01.8 substitutes of dairy products, including money launderers beverages 02.

Fats and oils, and fat and oily emulsions 02.1 fat and oils almost anhydrous (excluding anhydrous milk fat) 02.2 Emulsions greasy and oily essentially of the type water in oil 02.2.1 butter, concentrated butter, butter and anhydrous milk fat 02.2.2 other emulsions greasy and oily, including fat spreads and liquid emulsions 02.3 vegetable spray 03.

Edible ice 04.

Fruit and vegetables 04.1 Fruits and vegetables unprocessed 04.1.1 Fresh Fruits and vegetables whole 04.1.2 Fruits and vegetables peeled, cut and grated 04.1.3 Fruits and vegetables frozen 04.2 fruit and vegetables processed 04.2.1 fruit and dried vegetables 04.2.2 fruit and vegetables preserved in vinegar, oil or brine 04.2.3 Fruits and vegetables canned 04.2.4 Preparations of fruits and vegetables , excluding the products under the category 5.4 04.2.4.1 Preparations of fruits and vegetables, excluding compotes 04.2.4.2 Compotes, excluding the products under category 16 04.2.5 jams, jellies, marmalades and similar products 04.2.5.1 jams and jellies and extra extra 04.2.5.2 jams, jellies, marmalades and cream of chestnuts 04.2.5.3 other pasta spread similar to basic fruit or vegetable 04.2.5.4 butters nuts and fruit-based spreads to Hull 04.2.6 processed potato products 05.

05.1 confectionery products of cocoa and chocolate 05.2 other confections, including the microconfiseries to freshen breath 05.3 chewing gum 05.4 Decorations, coatings and fillings, excluding fodder fruit 4.2.4 category 06.

Cereals and cereal products 06.1 cereal seeds whole, broken or flaked 06.2 flours and other products of flour, starches 06.2.1 flours 06.2.2 starches and starch 06.3 breakfast cereals 06.4 pasta 06.4.1 pasta 06.4.2 dried pasta 06.4.3 pre-cooked pasta 06.4.4 06.4.5 Potato Gnocchi fodder for stuffed pasta (ravioli and similar products) 06.5 noodles 06.6 batter 06.7 pre-cooked or processed cereals 07.

Bakery 07.1 products bread and rolls 07.1.1 bread prepared exclusively with the following ingredients: wheat flour, water, yeast or leaven, salt 07.1.2 current french bread; friss buzakenyer, Fehér és felbarna kenyerek 07.2 products of fine bakery 08.

08.1 meat fresh meat, with the exception of meat 08.2 meat 08.3 Preparations preparations products meat 08.3.1 meat products that have not undergone heat treatment 08.3.2 products of meat which has undergone treatment thermal 08.3.3 hoses and other products for coating meat 08.3.4 meat cured in the traditional way subject to specific provisions on nitrites and nitrates 08.3.4.1.

Traditional products brined by immersion (meat-based products that were immersed in a brine containing nitrites or nitrates, salt and other components) 08.3.4.2.

Traditional products treated in dry salting. (The dry salting process in the application of a dry brine containing nitrites and/or nitrates, salt and other components on the surface of the meat, then in a period of stabilisation/maturation.)

08.3.4.3 other products cured in the traditional way. (Process cured by immersion or dry used in combination or where nitrite and/or nitrate are contained in a compounded product or when the brine is injected into the product before cooking.)

09 fish and 09.1 fish fishery products and unprocessed fishery 09.1.1 09.1.2 unprocessed fish products not processed shellfish 09.2 fish and processed, including molluscs and shellfish fishery 09.3 10 fish Œufs products.

Œufs and 10.1 unprocessed Œufs 10.2 Œufs processed egg products and egg products 11.

Sugars, syrups, honey and sweeteners in table 11.1 sugars and syrups 11.2 other sugars and syrups 11.3 11.4 sweeteners honey table 11.4.1 sweeteners in table form liquid 11.4.2 table-top sweeteners powdered 11.4.3 tablets 12 table-top sweeteners.

Salts, spices, soups, sauces, salads and protein products 12.1 salt and salt 12.1.1 12.1.2 salt substitute products substitutes for salt 12.2 Fines herbs, spices and seasonings 12.2.1 fine herbs and spices 12.2.2 seasonings and condiments 12.3 Vinegars 12.4 12.5 mustard soups and broths 12.6 Sauces 12.7 salads and spreads salted 12.8 yeasts and yeast 12.9-based products protein products , excluding products of category 1.8 13.

Foodstuffs intended for particular nutritional uses 13.1 food for infants and children at a young age Preparations 13.1.1 13.1.2 Preparations infant on 13.1.3 Preparations made from cereals and baby foods intended for infants and young children 13.1.4 other foods for toddlers 13.1.5 Dietetic food intended for special medical purposes for infants and children at a young age 13.1.5.1 Dietetic food intended for special medical purposes for infants and preparations special infant 13.1.5.2 Dietetic food intended for special medical purposes for babies and children at a young age 13.2


Dietetic food intended for special medical purposes (excluding products under 13.1.5 category) 13.3 Dietetic diet foods against weight gain to replace a meal or food intake for a day (in whole or in part) 13.4 food suitable for people suffering 14 gluten intolerance.

Drinks 14.1 drinks non-alcoholic 14.1.1 water, including natural mineral water, spring water and all other waters bottled or packaged 14.1.2 fruit juices and vegetable juices 14.1.3 fruit Nectars, nectars vegetables and similar products 14.1.4 14.1.5 coffee, tea, infusions of plants and fruit flavored drinks, chicory; tea, infusions of plants and fruits and chicory extracts; tea, herbal, fruit and cereal preparations for infusion, as well as mixtures and preparations instant of these products 14.1.5.1 coffee and coffee 14.1.5.2 other extracts 14.2 alcoholic beverages including alcoholic and low alcohol 14.2.1 equivalents beer and malt beverages 14.2.2 wines and drinks wine and equivalent 14.2.3 alcoholic cider and PEAR 14.2.4 wines fruit and made wine 14.2.5 14.2.6 drinks 14.2.7 Mead flavoured products wine 14.2.7.1 aromatized wines 14.2.7.2 drinks aromatized wine 14.2.7.3 Cocktails aromatized wine 14.2.8 other alcoholic beverages, including mixtures of alcoholic beverages and non-alcoholic beverages and spirits with an alcohol strength less than 15% vol. 15.

Snacks sales ready for consumption 15.1 snacks made from potatoes, cereals, flour, starch or starch 15.2 Fruits processed nuts 16.

Desserts, excluding products falling within categories 1, 3, and 4 17.

Supplements, excluding food supplements intended for the infants and children age 17.1 supplements in solid form, including in form of capsules and tablets and other similar forms, excluding forms chewing 17.2 supplements in liquid form 17.3 supplements in the form of syrup or form chewing 18.

Food processed not covered by categories 1 to 17, excluding foods for infants and young children age b list application except as otherwise provided, the maximum quantities are those that are applicable at the time of the placing on the market of the food. In the case of dried or concentrated food products which have to be reconstituted, the maximum amounts are those applicable to the foodstuff which has been restored according to the instructions on the label; It must take into account the minimum dilution factor.
Except as otherwise provided, the maximum quantities of dyes are those which are applicable to the quantities of the basic constituent of coloring in the mixture.

Figure N E addendum the maximum amount (in mg/l or mg/kg depending on the case) Notes Restrictions / exceptions 00.

Food additives whose presence is permitted in all categories of foods food E 290 carbon dioxide GMP E 338 to E 341, E 343 and E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 10000 (1) (4) (57) only food dried powder (in other words foodstuffs dried during manufacturing and mixtures of these foodstuffs) , excluding foodstuffs listed in paragraph 1 of annex 6 E 459 Beta - Cyclodextrin GMP only foodstuffs in tablets and dragees, excluding foodstuffs listed in paragraph 1 of annex 6 E 551 - E 553 silicon dioxide, calcium silicate, talc, magnesium silicate 10000 (1) (57) only food dried powder (i.e. foodstuffs dried during manufacturing and mixtures of these foodstuffs) , excluding foodstuffs listed in paragraph 1 of annex 6 E 551 - E 553 silicon dioxide, calcium silicate, talc, magnesium GMP silicate (1) only foodstuffs in tablets and dragees, excluding foodstuffs listed in paragraph 1 of annex 6 E 938 Argon GMP E 939 Helium GMP E 941 nitrogen GMP E 942 nitrous oxide GMP E 948 oxygen GMP E 949 hydrogen GMP 01.

Dairy products and substitutes 01.1.

Pasteurized and sterilized milk (including process UHT) unflavoured E 331 Citrates of sodium 4000 only goat's milk UHT E 338 - E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) only sterilized milk and UHT 01.2.

Fermented dairy products not flavoured, including natural buttermilk (excluding sterilized buttermilk) unflavoured, non heat-treated after fermentation 01.3.

Fermented dairy products unflavoured treated heat-treated after fermentation group I additives E 200 - 203 sorbic acid E - sorbates 1000 (1) (2) only sour milk 01.4.

Fermented dairy products flavoured, including treaties thermally group I group II dyes GMP GMP additives (74) Group III dyes with maximum limit combined 150 (74) Group IV Polyols GMP only produced energy-reduced or with no added sugar E 104 quinoline yellow 10 (61) (74) E 110 Sunset Yellow FCF/yellow orange S 5 (61) (74) E 124 Ponceau 4R cochineal red A 5 (61) (74) E 160b annatto, bixin, norbixin 10 E 160 d Lycopene 30 E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 300 (1) (2) only dairy-based desserts non heat-treated E 297 fumaric 4000 only acid desserts E 338 to E 341, E 343, E 450 fruit - flavoured E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 3000 (1) (4) E 355 - 357 E adipic acid - adipates 1000 only E 363 succinic acid fruit-flavoured desserts 6000 E 416 Gum Karaya 6000 E 427 gum cassia 2500 E 432 to E 436 Polysorbates

1000 E 473 and E 474 sucrose esters of fatty acids - sucroglycerides 5000 E 475 e481 2000 E fatty acid Esters 477 Esters of propane-1, 2-diol fatty acid 5000 E 481 and E 482 Stearoyl - 2 - lactylate sodium and sodium stearoyl-2-lactylate, calcium 5000 E 483 Stearyl 5000 E 491-E Tartrate 495 sorbitan 5000 E Esters 950 Acesulfame - K 350 only products energy-reduced or with no added sugar E 951 Aspartame 1000 only products without sugar or energy-reduced added E 952 cyclamic acid and its salts of Na and Ca 250 (51) only produced energy-reduced or with no added sugar E 954 saccharin and its salts of Na, K and Ca 100 (52) only produced energy-reduced or with no added sugar E 955 Sucralose 400 only produced energy-reduced or with no added sugar E 957 Thaumatin 5 only as E 959 Neohesperidin DC 50 only flavor enhancer products energy-reduced or with no added sugar E 960 steviol Glycosides 100 (60) only energy-reduced or with no added sugar E 961 Neotame 32 only produced energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame produced 350 (11) a (49) (50) only products, energy-reduced or with no added sugar E 969 Advantame 10 only reduced energy value or manufactured without added sugars 01.5 products.

Dehydrated milk group II dyes GMP GMP except unflavoured products E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 304 fatty acid Esters of Ascorbic acid GMP E 310-E 320 Gallates, BHQT and BHA 200 (1) only milk powder for vending machines E 322 Lecithins GMP E 331 Citrates of sodium GMP E 332 potassium GMP E 338 - 341 E Citrates , E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) only partly dehydrated milk containing less than 28% of dry matter E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1500 (1) (4) only partly dehydrated milk containing more than 28% of dry matter E 338 - 341 E , E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 2500 (1) (4) only powdered milk and milk skimmed E 392 Rosemary extracts 200 (41) (46) only milk powder for vending machines E 392 Rosemary extracts 30 (46) only milk powder for the manufacture of ice-cream E 407 carrageenan GMP E 500 (ii) sodium hydrogen Carbonate GMP E 501 (ii) hydrogen Carbonate potassium GMP E 509

GMP 01.6 calcium chloride.

Cream and cream powder 01.6.1.

Non-pasteurized cream (excluding the low-fat creams) E 401 sodium Alginate GMP E 402 potassium Alginate GMP E 407 carrageenan GMP E 466 sodium Carboxymethylcellulose (cellulose gum) GMP E 471 Mono - and diglycerides of fatty acids GMP 01.6.2.

Products fermented cream using live enzymes flavoured and products of substitution with a fat content of less than 20% E 406 agar GMP E 407 carrageenan GMP E 410 flour of carob seeds GMP E 412 gum guar GMP E 415 xanthan GMP E 440 pectin GMP E 460


Cellulose GMP E 466 Carboxymethylcellulose sodium (cellulose gum) GMP E 471 Mono - and diglycerides of fatty acids GMP E 1404 oxidized starch GMP E 1410 Phosphate monoamidon GMP E 1412 Phosphate, di GMP E 1413 Phosphate, phosphate di GMP E 1414 Phosphate, di acetyl GMP E 1420 starch acetyl GMP E 1422 Adipate, di acetyl GMP E 1440 starch hydroxypropyl GMP E 1442 hydroxypropyl GMP E 1450 starch sodium starch GMP succinate di Phosphate

E 1451 ACETYLATED GMP 01.6.3 oxidized starch.

Other creams group I group II dyes GMP flavoured only creams GMP Group III dyes additives with combined maximum limit 150 only flavoured creams E 104 quinoline yellow 10 (61) creams only flavoured FCF E 110 Sunset Yellow FCF/yellow 5 (61) creams only flavoured E 124 Ponceau 4R, cochineal red A 5 (61) only flavoured creams E 234 nisin 10 only clotted cream E 338 to E 341 , E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) only cream sterilised, pasteurised and UHT and whipped cream E 473 and E 474 sucrose esters of fatty acids - sucroglycerides 5000 (1) cream only sterilized and cream low fat 01.7-sterilized.

Cheese and cheese products 01.7.1.

Cheeses not refined, excluding the products under category 16 group I additives with the exception of the Group II dyes GMP GMP only mozzarella flavoured unripened Group III dyes with combined maximum limit 150 only unripened flavoured E 200 - 203 E sorbic acid - sorbates 1000 (1) (2) E 234 nisin 10 only mascarpone E 260 acid acetic GMP only mozzarella E 270 acid lactic GMP only mozzarella E 330 acid citric GMP only mozzarella

E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 2000 (1) (4) with the exception of mozzarella E 460 (ii) Cellulose powder GMP only grated mozzarella and sliced E 575 Glucono-delta-lactone GMP only mozzarella 01.7.2.

E 120 cochineal 125 cheeses (83) only red flavoured cheese and cheese with red pesto E 140 chlorophylls, chlorophyllins GMP only cheese sage derby E 141 copper chlorophylls and copper chlorophyllins GMP only cheese Complexes sage derby cheese with red or green pesto, wasabi cheese and cheese parsley green herbal E 153 medicinal charcoal block GMP only cheese morbier E 160A carotenoids GMP only cheese ripened orange block yellow and white broken E 160b annatto, bixin, norbixin 15 only cheese block orange, yellow and white broken E 160b annatto, bixin, norbixin 35 only cheese mimolette E 160b annatto, bixin, norbixin 50 only cheese red Leicester E 160b annatto (bixin, norbixin) 15 only the cheese block orange, yellow or White Pearl and cheese with red or green pesto E 160 c paprika (capsanthin extract (, capsorubin) GMP only the cheese block orange, yellow or White Pearl and cheese with red pesto E 163 anthocyanins GMP only cheese parsley Red Block E 170 calcium GMP E 200 Carbonate - E 203 sorbic acid - sorbates 1000 (1) (2) only cheese sliced and cut, prepackaged; cheese in layers and cheese with the addition of food E 200-E 203 acid sorbic - sorbates GMP only treatment surface ripened products E 234 nisin 12.5 (29) E 235 Natamycin 1 mg/dm of surface only treatment surface hard, semi-hard and semi-soft cheeses not cuts absence in more than 5 mm in depth.

E 239 Hexamethylenetetramine 25 mg/kg residual quantity expressed as formaldehyde only cheese provolone E 251 and E 252 nitrate 150 (30) only hard cheese, semi-hard and semi-soft E 280 - E 283 propionic acid - propionates GMP only surface treatment E 460 (ii) powdered Cellulose GMP only affine sliced and grated cheese E 500 (ii) Carbonate sodium acid GMP only cheese with the sour milk E 504 magnesium GMP E 509 calcium GMP chloride Carbonates

É 551-553 silicon dioxide, calcium silicate, talc, magnesium silicate 10000 (1) only cheese in slices or grated hard and semi-hard E 575 Glucono - delta - lactone GMP E 1105 Lysozyme GMP 01.7.3.

Group II dyes GMP GMP Group III dyes edible cheese crusts with combined maximum limit GMP (67) E 104 quinoline yellow 10 (62) E 160b annatto, bixin, norbixin 20 E 160 d Lycopene 30 E 180 Strathigraphy-rubine BK GMP (67) 01.7.4.

Cheese Whey Group II dyes GMP GMP E 200 - 203 sorbic acid E - sorbates 1000 (1) (2) only cheese sliced and cut, prepackaged; layered cheese and cheese with the addition of food E 251 and E 252 nitrate 150 (30) only milk cheese for hard cheese, semi-hard and semi-soft E 260 acetic acid GMP E 270 lactic acid GMP E 330 acid citric GMP E 460 (ii) Cellulose powder GMP only cheese grated and sliced E 575 Glucono-delta-lactone GMP 01.7.5.

Cheese group I additives Group II dyes GMP GMP only flavoured processed cheese E 100 Curcumin 100 (33) only processed cheese flavoured E 102 Tartrazine 100 (33) only processed cheese flavoured E 120 cochineal, carminic acid, carmins 100 (33) (66) only processed cheese flavoured E 122 Azorubine, carmoisine 100 (33) only processed cheese flavoured E 160A carotenoids GMP E 160b annatto , bixin, norbixin 15 E 160 c paprika extract, capsanthin, capsorubin GMP E 160 d Lycopene 5 only flavoured processed cheese E 160e Beta-apocarotenal-8' (C 30) 100 (33) only processed cheese flavoured E 161 b lutein 100 (33) only processed cheese flavoured E E 200 sorbic acid - sorbates 2000 203 (1) (2) E 234 nisin 12.5 (29) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate , triphosphates and polyphosphates 20000 (1) (4) E 427 gum cassia 2500 E 551 - E 553 silicon dioxide, calcium silicate, talc, magnesium silicate 10000 (1) 01.7.6.

Cheese (excluding products under category 16) products group I group II dyes GMP GMP additives only produced flavoured unripened Group III dyes with maximum combined limit 100 only products unripened flavoured E 120 cochineal, carminic acid, carmins 125 only blue-veined red baking products E 160 a carotenoids GMP only ripened orange, yellow and white baking products broken E 160b annatto , bixin, norbixin 15 only products refined block orange, yellow and off-white E 160 c paprika extract, capsanthin, capsorubin GMP products only refined block orange, yellow and off-white E 163 anthocyanins GMP only products veined Red Block E 170 calcium GMP affine products only E 200 Carbonate - E 203 sorbic acid - sorbates 1000 (1) (2) only products not refined; products refined sliced, prepackaged; refined layers and products refined with the addition of food food E E 200 sorbic acid 203 - sorbates GMP only treatment surface ripened products E 234 nisin 12.5 (29) only products refined and melted E 235 Natamycin 1 mg/dm of surface only surface treatment of products hard, semi-hard and semi-soft non cuts lack to more than 5 mm in depth.

E 251 and E 252 nitrate 150 (30) only products refined block hard, semi-hard and semi-soft E 280-E 283 propionic acid - propionates GMP only surface treatment of affine products E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 2000 (1) (4) only unripened products E 338 - E 341, E 343 and E 450 - E 452 phosphoric acid - phosphate - diphosphate , triphosphates and polyphosphates 20000 (1) (4) only melted ready-made E 460 (ii) powdered GMP only products refined and not refined Cellulose grated and sliced E 504 magnesium Carbonates GMP affine products only E 509 calcium chloride GMP affine products only E 551 - E 553 silicon dioxide, talc, calcium silicate, magnesium 10000 silicate (1) only produced hard and semi-hard sliced or grated E 575 Glucono-delta-lactone GMP only refined products

E 1105 Lysozyme GMP only products 01.8 affine.

Substitutes for dairy products, including money launderers drinks group I additives Group II dyes GMP GMP E 200 - 203 sorbic acid E - sorbates 2000 (1) (2) only substitutes of sorbic protein E 200-E 203 acid - sorbates GMP cheese (1) (2) only substitutes for cheese (only surface treatment) E 251 and E 252 nitrate 150 (30) only substitutes of cheese dairy E 280-E 283 propionic - propionates GMP only substitutes for acid cheese (only surface treatment) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 20000 (1) (4) only substitutes for processed cheese E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 30000 (1) (4)


Only money launderers drinks E 338 to E 341, E 343, E 450-E 452 acid phosphoric - phosphates - diphosphate, triphosphate and polyphosphates 5000 (1) (4) only substitutes for whipped cream E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 50000 (1) (4) only launderers of beverages for vending machines E 432 - E 436 Polysorbates 5000 (1) only substitutes for milk and cream E 473 - E 474 sucrose esters of fatty acids - sucroglycerides

20000 (1) only money launderers drinks E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 5000 (1) only substitutes for cream E 475 e481 of 500 fatty acids Esters only money launderers drinks E 475 Esters e481 of fatty acids 5000 only substitutes for milk and cream E 477 Esters of propane-1, 2-diol of fatty acids 1000 only money launderers drinks E 477 Esters of propane-1 2- diol fatty acids 5000 only substitutes for milk and cream E 481 - E 482 Stearoyl-2-lactylate and calcium stearoyl-2-lactylate 3000 (1) only money launderers drinks E 491 to E 495 sorbitan Esters 5000 (1) only substitutes of milk and cream; money launderers drinks E 551 - E 553 silicon dioxide, talc, calcium silicate, magnesium silicate 10000 (1) only substitutes for sliced cheese or grated and cheese substitutes; money launderers beverages 02.

Fats and oils, and fats and oils 02.1 emulsions.

Fats and oils almost anhydrous (excluding anhydrous milk fat) E 100 Curcumin GMP only fat E 160 a carotenoids GMP only fat E 160b annatto, bixin, norbixin 10 only total fat E 270 acid lactic GMP only for cooking or frying or making roast sauces excluding Virgin oils and oils of olive E 300 acid GMP Ascorbic, only for cooking or frying or the preparation of sauces, roast, except Virgin oils and olive oils E 304 fatty acid Esters of Ascorbic acid GMP except Virgin oils and olive oils E 306 extract rich in tocopherols GMP except Virgin oils and olive oils E 307 Alpha-tocopherol 200 only refined olive oil, including oil from pomace olive E 307 Alpha-tocopherol GMP with the exception of Virgin oils and E 308 Gamma-tocopherol GMP olive oils to the exception of Virgin oils and olive oils E 309 Delta - tocopherol GMP with the exception of Virgin oils and oils of olive E 310 - E 320 Gallates, BHQT and BHA 200 (1) (41) only fats and oils for the professional of foodstuffs manufacture undergoing thermal treatment; oils and fats for frying (except pomace olive oil), lard, fish oil, fat of beef, poultry and sheep E 321 Butylhydroxy-toluene (BHT) 100 (41) only fats and oils for the professional manufacture of foodstuffs undergoing thermal treatment; oils and fats for frying (except oil olive pomace), lard, fish oil, fat of beef, poultry and sheep E 322 Lecithins 30000 with the exception of Virgin oils and olive oils E 330 citric acid GMP except Virgin oils and olive oils E 331 Citrates of sodium GMP except Virgin oils and olive oils E 332 potassium GMP with the exception of Virgin oils Citrates and olive oil E 333 Citrated calcium GMP except Virgin oils and olive oils E 392 extracts of Rosemary 30 (41) (46) only vegetable oils (except Virgin oils and olive oils) and fats with polyunsaturated fatty acid content greater than 15% m/m of the total fatty acids, for use in food products not heat-treated E 392 extracts of Rosemary 50 (41) (46) only fish oils and algae oil; lard, beef fat, poultry, sheep and pork; fats and oils for the professional manufacture of foodstuffs undergoing thermal treatment; oils and fats for frying, except olive oil and pomace oil of olives E 471 Mono - and diglycerides of fatty acids 10000 except Virgin oils and E 472 citrics of mono Esters olive oils - and diglycerides of fatty acids GMP only for cooking or frying or making sauces roast, except Virgin oils and E 900 Dimethylpolysiloxane 10 only olive oils oils and fats intended for the frying 02.2.

Emulsions of fat and oils essentially water in oil 02.2.1 type.

Butter, concentrated butter, oil of butter and milk fat anhydrous E 160A carotenoids GMP with the exception of butter made from milk of sheep and goat E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 2000 (1) (4) only butter cream acid E 500 sodium carbonate GMP only butter cream acid 02.2.2.

Other emulsions, oils and fats, including spreadable fats and liquid emulsions group I additives E 100 Curcumin GMP excluding butter to reduced lipid content E 160A carotenoids GMP E 160b annatto, bixin, norbixin 10 excluding butter to reduced lipid content E 200 - E 203 sorbic acid - sorbates 1000 (1) (2) only emulsions of fat (with the exception of the butter) whose fat content is at least 60% E - 200 E 203 sorbic acid - sorbates 2000 (1) (2) only emulsions of fat with fat content less than 60% E 310 - E 320 Gallates, BHQT and BHA 200 (1) (2) only fat for frying E 321 Butylhydroxy-toluene (BHT) 100 only fat for frying E 338 to E 341, E 343, E 450-E 452 acid phosphoric - phosphates - diphosphate , triphosphates and polyphosphates 5000 (1) (4) only spreadable fats E 385 Ethylene-diamine-tetra-acetate, calcium disodium (calcium disodium EDTA) 100 only spreadable fats with a fat content not exceeding 41% E 405 Alginate propane-1, 2-diol 3000 E 432-E 436 Polysorbates 10000 (1) only emulsions of fat for baking E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 10000 (1) only emulsions of fat for baking E 475 e481 Esters of fatty acids 5000 E 476

Polyglycerol polyricinoleate 4000 only spreadable fats with a fat content not exceeding 41% and spreadable products similar to a fat content less than 10% E 477 Esters of propane-1, 2-diol of fatty acids 10000 only emulsions of fat for baking E 479 b soybean oil oxidized by heating reacted with mono - and diglycerides of fatty acids only 5000 emulsions of fat for frying E 481 - E 482 Stearoyl-2-lactylate and sodium stearoyl-2-lactylate of calcium 10000 (1) E 491 to E 495 10000 sorbitan Esters (1) E 551 - E 553 silicon dioxide, talc, calcium silicate, magnesium silicate 30000 (1) only fat to coat the molds E 900 Dimethylpolysiloxane 10 only oils and fats for frying baking E 959 Neohesperidin DC 5 only as a flavor enhancer; except milk fat spreads 02.3.

Vegetable oil spray group I additives E 338 - E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 30000 (1) (4) only emulsion spray for coating of E 392 Rosemary extracts baking pans 50 (41) (46) only fats and oils for the professional manufacture of foodstuffs undergoing thermal treatment E 551 - E 553 silicon dioxide , calcium silicate, talc, magnesium 30000 silicate (1) only fat to coat pans pastry E 943a Butane GMP only vegetable spray (for professional use only) oil emulsion spray E 943 b Isobutane GMP only vegetable spray (for professional use only) oil and emulsion spray E 944 Propane GMP only vegetable spray (for professional use only) oil and emulsion spray 03.

Edible ICES group I group II dyes GMP GMP additives (75) Group III dyes with maximum limit combined 150 (25) Group IV Polyols GMP only produced energy-reduced or with no added sugar E 160b annatto, bixin, norbixin 20 E 160 d Lycopene 40 E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) E 405 Alginate propane-1 , 2-diol 3000 only consumption water ICES E 427 cassia 2500 E 432 to E 436 Polysorbates gum 1000 (1) E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 5000 (1) E 477 Esters of propane-1, 2-diol fatty acids 3000 E 491 to E 495 500 sorbitan Esters (1) E 901 beeswax white and yellow GMP only prepackaged wafers containing ice cream E 950 Acesulfame - K 800


Only produced energy-reduced or with no added sugar E 951 Aspartame 800 only produced energy-reduced or with no added sugar E 954 saccharin and its salts of Na, K and Ca 100 (52) only products, energy-reduced or with no added sugar E 955 Sucralose 320 only produced energy-reduced or with no added sugar E 957 Thaumatin 50 only produced energy-reduced or with no added sugar E 959 Neohesperidin DC 50 only produced energy-reduced or with no added sugar E 960 steviol Glycosides 200 (60) only products energy-reduced or with no added sugar E 961 Neotame 26 only produced energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame 800 (11) b (49) (50) only produced energy-reduced or with no added sugar E 964 polyglycitol syrup 200000 only products without sugar or energy-reduced added E 969

Advantame 10 only produced energy reduced or made without added sugars 04.

Fruits and vegetables 04.1.

Processed fruits and vegetables not 04.1.1.

Fresh fruits and vegetables whole E 200-E 203 sorbic acid - sorbates 20 only treatment surface unpeeled fresh citrus E 220 to E 228 Anhydride sulphur - sulphites 10 (3) only table, (measured on edible parts) fresh lychees grapes and Blueberries (Vaccinium corymbosum) E 220 to E 228 dioxide sulphur - sulphites 100 (3) only sweetcorn vacuum-packed E 445 glycerol resin wood 50 only Esters surface treatment of citrus fruit E 473 - 474 sucrose esters E fatty acids - sucroglycerides GMP (1) only fresh fruit, surface treatment E 901 beeswax white and yellow GMP only treatment in surface of citrus fruits, melons, apples, pears, peaches, pineapple, bananas, mangoes, lawyers and grenades and as a coating agent in nuts E 902 candelilla wax GMP only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and as a coating agent in nuts E 903 carnauba 200 only wax treatment on the surface of citrus fruit, melons, apples, pears, peaches, pineapple, pomegranates, mangoes, lawyers and papaya and as a coating agent in nuts E 904 Shellac GMP only treatment in surface of citrus fruits, melons, apples, pears, peaches, pineapple, pomegranates, mangos, lawyers and papayas and as a coating agent in nuts E 905 microcrystalline wax GMP only surface treatment of melons, papayas, mangoes, avocados and pineapples E 912 Acid Esters montanic GMP only surface treatment of citrus fruit melons, papayas, mangoes, avocados and pineapples E 914 oxidised polyethylene wax GMP only processing surface of citrus fruits, melons, papayas, mangoes, lawyers and pineapple 04.1.2.

Fruit and vegetables peeled, cut and grated E 220 to E 228 Anhydride sulphur - sulphites 300 (3) only pulp of onion, garlic and shallot E 220 to E 228 Anhydride sulphur - sulphites 50 (3) only peeled potatoes E 220 to E 228 dioxide sulphur - sulphites 800 (3) only horseradish E 296 Malic acid GMP pulp only potatoes peeled and prepacked unprocessed E 300 acid Ascorbic GMP only fruit and pre-packaged vegetables -chilled, processed and ready for consumption and potatoes peeled and unprocessed E 301 sodium Ascorbate GMP only fruit and vegetables prepacked, refrigerated, processed and ready for consumption and potatoes peeled and unprocessed E 302 Ascorbate, calcium GMP only fruit and pre-packaged vegetables, chilled, processed and ready for consumption and potatoes peeled and unprocessed E 330 acid citric GMP only fruit and pre-packaged vegetables -chilled, processed and ready for consumption and potatoes peeled and unprocessed E 331 Citrates of sodium GMP only fruit and vegetables prepacked, refrigerated, processed and ready for consumption and potatoes peeled and unprocessed E 332 citrate, potassium GMP only fruit and vegetables prepacked, refrigerated, processed and ready for consumption and potatoes peeled and unprocessed E 333 calcium GMP only fruit and vegetables Citrates prepackaged, refrigerated, processed and ready for consumption and potatoes peeled and unprocessed E 401 sodium Alginate 2400 (88) fruit and vegetables prepacked, refrigerated, processed and ready for consumption, intended for the consumer release final 04.1.3.

Fruits and vegetables frozen E 220 to E 228 Anhydride sulphur - sulphites 100 (3) only potatoes frozen and quick-frozen E 220 to E 228 Anhydride sulphur - sulphites 50 (3) only white vegetables, including mushrooms and white legume E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 302 L-ascorbate calcium GMP E 330 citric acid GMP E 331 sodium Citrates GMP E 332 potassium GMP E 333 calcium GMP 04.2 Citrates Citrates.

Processed fruit and vegetables 04.2.1.

Fruit and dried vegetables group I additives E 410, E 412, E 415 and E 417 may not be used for the production of dehydrated foodstuffs rehydration occurs at the time of ingestion.

E 101 Riboflavines GMP only canned red fruit E 120 cochineal, carminic acid, carmins 200 (34) only canned red fruit E 122 Azorubine, carmoisine 200 (34) only canned red fruit E 129 allura red AC 200 (34) only canned red fruit E 131 patent blue V 200 (34) only canned red fruit E 133 brilliant blue FCF 200 (34) only canned red fruit E 140 chlorophylls chlorophyllins GMP only canned red fruit E 141 copper-chlorophyll Complexes and copper chlorophyllins GMP only canned red fruit E 150 a - d Caramels GMP only red fruit preserves E 160 a carotenoids GMP only canned red fruit E 160 c paprika extract, capsanthin, capsorubin GMP only canned red fruit E 162 beetroot red, betanin GMP only canned red fruit E 163 anthocyanins GMP only canned red fruit E 200 - E 203 sorbic acid - sorbates 1000 (1)) (2) only fruit dry E 220 to E 228 Anhydride sulphur - sulphites 100 (3) only dried mushrooms E 220 to E 228 Anhydride sulphur - sulphites 1000 (3) only dried banana E 220 to E 228 Anhydride sulphur - sulphites 150 (3) only dried ginger E 220 to E 228 Anhydride sulphur - sulphites 200 (3) only dried tomatoes E 220 to E 228 Anhydride sulphur - sulphites 2000 (3) only apricots , peaches, grapes, plums and figs dried E 220 to E 228 Anhydride sulphur - sulphites 400 (3) only white dried vegetables E 220 to E 228 dioxide sulphur - sulphites 50 (3) only coconut dried E 220 to E 228 dioxide sulphur - sulphites 50 (3) only white processed vegetables, including legumes E 220 to E 228 dioxide - sulphur sulphites 500 (3) only fruits and nuts dried excluding the apples, pears, bananas, apricots, peaches, grapes, plums and figs E 220 - 228 E sulphur dioxide - sulphites 600 (3) only apples and Dried Pears Poly-1-decene E 907 hydrogenated 2000 only dried fruits, such as coating 04.2.2 agent.

Fruit and vegetables preserved in vinegar, oil or brine group I additives E 101 Riboflavines GMP only canned red fruit E 101 Riboflavines GMP only vegetables (excluding olives) E 120 cochineal, carminic acid, carmins 200 (34) only canned red fruit E 122 Azorubine, carmoisine 200 (34) only canned red fruit E 129 allura red AC 200 (34) only red fruit preserves E 131 blue patented V 200 (34) only canned fruit Red E 133 brilliant blue FCF 200 (34) only canned red fruit E 140 chlorophylls, chlorophyllins GMP only canned fruit red E 140 chlorophylls, chlorophyllins GMP only vegetables (excluding olives) E 141 copper chlorophylls and copper chlorophyllins GMP only Complexes canned red fruit E 141 copper chlorophylls and complex copper-chlorophyllins GMP only vegetables (excluding olives) E 150 a - d Caramels GMP only red fruit preserves E 150 a - d Caramels GMP only vegetables (excluding olives) E 160 a

Carotenoids GMP only red fruit preserves E 160 a carotenoids GMP only vegetables (excluding olives) E 160 c paprika extract, capsanthin, capsorubin GMP only canned red fruit E 162 beetroot red, betanin GMP only canned red fruit E 162 beetroot red, betanin GMP only vegetables (excluding olives) E 163 anthocyanins GMP only canned red fruit E 163 anthocyanins GMP only vegetables (excluding olives) E 200 - 203 E sorbic acid - sorbates 1000 (1) (2) only olives and preparations of olives E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 1000 (1) (2) only olives and preparations of olives E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 2000 (1) (2) only vegetables (excluding olives) E 210 to E 213 acid benzoic - benzoates 500 (1) (2)


Only olives and preparations of olives E 220 to E 228 dioxide sulphur - sulphites 100 (3) with the exception of olives and yellow peppers preserved in brine E 220 to E 228 Anhydride sulphur - sulphites 500 (3) only yellow peppers preserved in brine E 579 ferrous Gluconate 150 (56) only olives darkened by oxidation E 585 ferrous Lactate 150 (56) only olives darkened by oxidation E 950 Acesulfame-K 200 only preserved sour fruit and vegetables E 951 Aspartame

300 only sour preserves of fruit and vegetables E 954 saccharin and its salts of Na, K and Ca 160 (52) only preserved sour fruit and vegetables E 955 Sucralose 180 only sour preserves of fruit and vegetables E 959 Neohesperidin DC 100 only sour preserves of fruit and vegetables E 960 100 steviol Glycosides (60) only sour preserves of fruit and vegetables E 961 Neotame 10 only sour preserves of fruit and vegetables E 962

Aspartame-acesulfame salt 200 (11) a (49) (50) only sour preserves of fruit and vegetables E 969 Advantame 3 only sour preserves of fruit and vegetables 04.2.3.

Fruit and vegetable preserves E 101 Riboflavines GMP only canned red fruit E 102 Tartrazine 100 only processed mushy and garden peas (canned) E 120 cochineal, carminic acid, Crimson 200 (34) only canned red fruit E 122 Azorubine, carmoisine 200 (34) only canned fruit red E 127 Erythrosine 150 only cherries for cocktails E 127 Erythrosine 200 only cherries for cocktails and E 129 allura AC 200 red candied cherries and syrup (34) only red fruit preserves E 131 blue patented V 200 (34) only canned red fruit E 133 brilliant blue FCF 20 only processed mushy and garden peas (canned) E 133 brilliant blue FCF 200 (34) only canned red fruit E 140 chlorophylls and chlorophyllins GMP only canned red fruit E 141 complex copper chlorophylls copper chlorophyllins GMP only canned red fruit E 142 green S 10 only processed mushy and garden peas (canned) E 150 a - d Caramels

GMP only canned red fruit E 160A carotenoids GMP only canned red fruit E 160 c paprika extract, capsanthin, capsorubin GMP only canned red fruit E 162 beetroot red, betanin GMP only vegetables (excluding olives) E 163 anthocyanins GMP only canned red fruit E 220 - 228 E sulphur dioxide - sulphites 100 (3) only cherries in a jar; sweet corn vacuum-packed E 220 to E 228 dioxide sulphur - sulphites 250 (3) only slices of lemon in a jar E 220 to E 228 Anhydride sulphur - sulphites 50 (3) only white vegetables, including legumes and processed mushrooms E 260 acetic acid GMP E 261 potassium Acetates GMP E 262 sodium Acetates GMP E 263 Acetate, calcium GMP E 270 lactic acid GMP E 296 acid Malic GMP E 300 acid L-Ascorbic GMP E 301

L - ascorbate sodium GMP E 302 L-ascorbate calcium GMP E 325 sodium Lactate GMP E 326 GMP E 327 GMP E 330 acid calcium Lactate potassium Lactate citric GMP E 331 Citrates of sodium GMP E 332 citrate, potassium GMP E 333 calcium GMP E 334 tartaric acid, (L +) Citrates - GMP E 335 GMP E 336 GMP E 337 Tartrate potassium tartrate sodium Tartrates double sodium and potassium GMP E 385 ethylene-diamine-tetra-acetate of calcium disodium (calcium disodium EDTA) 250 only legumes, mushrooms and artichokes E 410 flour of carob seeds GMP chestnuts only preserved in liquid E 412 gum guar GMP chestnuts only preserved in liquid E 415 xanthan gum GMP chestnuts only preserved in liquid E 509 calcium GMP E 512 stannous 25 chloride chloride (55) only white asparagus E 575 Glucono-delta-lactone GMP E 579 Gluconate ferrous 150 (56) only olives darkened by oxidation

E 585 ferrous Lactate 150 (56) only olives darkened by oxidation E 900 Dimethylpolysiloxane 10 E 950 Acesulfame-K 350 only fruit energy-reduced or with no added sugar E 951 Aspartame 1000 only fruit, energy-reduced or with no added sugar E 952 cyclamic acid and its salts of Na and Ca 1000 (51) only fruit energy-reduced or with no added sugar E 954 saccharin and its salts of Na K, and Ca 200 (52) only fruit, energy-reduced or with no added sugar E 955 Sucralose 400 only fruit, energy-reduced or with no added sugar E 959 Neohesperidin DC 50 only fruit, energy-reduced or with no added sugar E 961 Neotame 32 only fruits without sugar or energy-reduced added E 962 salt of aspartame-acesulfame 350 (11) a (49) (50) only fruit energy-reduced or with no added sugar E 969 Advantame 10 only fruit, energy-reduced or with no added sugar 04.2.4.

Preparations of fruit and vegetables, excluding the products under the category 5.4 04.2.4.1.

Preparations of fruit and vegetables, excluding compotes group I additives Group II dyes GMP GMP only mostarda di frutta Group III dyes with combined maximum limit 200 only mostarda di frutta Group IV Polyols GMP only preparations, energy-reduced or with no added sugars, excluding those intended for the manufacture of E 101 Riboflavines GMP only fruit juice-based beverages canned red fruit E 104 quinoline yellow 30 (61)

Only mostarda di frutta E 110 Sunset Yellow FCF/yellow orange S 35 (61) only mostarda di frutta E 120 cochineal, acid carminic, carmins 200 (34) only canned red fruit E 122 Azorubine, carmoisine 200 (34) only canned red fruit E 124 Ponceau 4R, cochineal red A 20 (61) only mostarda di frutta E 129 allura red AC 200 (34) only canned red fruit E 131 patent blue V 200 (34) only E red fruit preserves 133 Blue shiny FCF 200 (34) only canned red fruit E 140 chlorophylls and chlorophyllins GMP only canned red fruit E 141 complex copper chlorophylls copper chlorophyllins GMP only canned red fruit E 150 a - d Caramels GMP only red fruit preserves E 160 a carotenoids GMP only canned red fruit E 160 c paprika extract, capsanthin, capsorubin GMP only preserves of red fruits E 162 beetroot Red , betanin GMP only vegetables (excluding olives) E 163 anthocyanins GMP only canned red fruit E 200-E 203 sorbic acid - sorbates 1000 (1) (2) only preparations of fruits and vegetables, including preparations based on marine algae, fruit sauces, ASPs, except purées, mousses, sauces, salads and similar canned E 200 products - E 213 sorbic acid - sorbates; benzoic acid - benzoates 1000 (1) (2) only preparations with a basis of olives E 210 to E 213 acid benzoic - benzoates 2000 (1) (2) only red cooked beets E 210 to E 213 acid benzoic - benzoates 500 (1) (2) only preparations with a basis of algae marine, olives and preparations of olives E 220 to E 228 Anhydride sulphur - sulphites 100 (3) only rehydrated dried fruit and lychee , mostarda di frutta E 220 to E 228 dioxide sulphur - sulphites 300 (3) only pulp of onion, garlic and shallot E 220 to E 228 Anhydride sulphur - sulphites 50 (3) only white vegetables and mushrooms processed E 220 to E 228 Anhydride sulphur - sulphites 800 (3) only horseradish pulp E 220 to E 228 dioxide sulphur - sulphites 800 (3) only from fruit gelling, liquid pectin for sale to the final consumer E 338 to E 341 , E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 4000 (1) (4) only coatings for plant products E 338 to E 341, E 343, E 450-E 452 acid phosphoric - phosphates - diphosphate, triphosphate and polyphosphates 800 (1) (4) only preparations of fruit E 405 Alginate propane-1, 2-diol 5000 E 432 to E 436 Polysorbates 500 (1) coconut milk only E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate, calcium 2000 (1) only mostarda di frutta E 950 Acesulfame - K 350 only products at reduced energy E 951 Aspartame 1000 only products at reduced energy E 952 cyclamic acid and its salts of Na and Ca 250 (51) only reduced energy value products E 954 saccharin and its salts of Na, K and Ca 200 (52) only products at reduced energy E 955 Sucralose 400 only reduced energy value E 959 Neohesperidin DC 50 only products products at reduced energy E 960 steviol Glycosides 200 (60) only products at reduced energy E 961 Neotame 32 only reduced energy value E 962 salt of aspartame-acesulfame products 350 (11) a (49) (50) only products at reduced energy E 969 Advantame 10 only products energy-reduced 04.2.4.2.

Compotes, excluding the products under category 16 E 300


Acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 302 L-ascorbate calcium GMP E 330 citric acid GMP E 331 Citrates of sodium GMP E 332 citrate, potassium GMP E 333 Citrated calcium GMP E 440 pectin GMP only fruit compote other than potatoes E 509 calcium chloride GMP only compote of fruit other than apples 04.2.5.

Jams, jellies, marmalades and similar products 04.2.5.1.

Extra jam and extra jelly Group IV Polyols GMP only jams, jellies, marmalades, energy-reduced or with no added sugar E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 1000 (1) (2) only products with low sugar content, reduced sugar and similar products low-calorie or sugar-free, habitaciones E 210 to E 213 benzoic acid - benzoates 500 (1) (2) only products with low sugar content, reduced sugar and similar products low-calorie or no sugar, habitaciones E 220 to E 228 sulphur dioxide - sulphites 100 (3) only jams , jellies and marmalades and containing sulphites E 270 lactic acid GMP fruit E 296 acid Malic GMP E 300 acid L-Ascorbic GMP E 327 calcium Lactate GMP E 330 citric acid GMP E 331 sodium Citrates GMP E 333 calcium Citrates GMP E 334 tartaric acid, (L +) - GMP E 335 Tartrates of sodium GMP E 350 Malates of sodium GMP E 440 pectin GMP E 471 Mono - and diglycerides of fatty acids GMP E 950 Acesulfame - K 1000 only jams, jellies and marmalades to reduced energy E 951 Aspartame 1000 only jams, jellies and marmalades in reduced energy E 952 cyclamic acid and its salts of Na and Ca 1000 only jams, jellies and marmalades in reduced energy E 954 saccharin and its salts of Na, K and Ca 200 (51) only jams, jellies and marmalades in reduced energy E 955 Sucralose 400 (52) only jams , fruit jellies and marmalades energy-reduced E 959 Neohesperidin DC 50 only jams, jellies and marmalades to reduced energy E 960 200 steviol Glycosides (60) only jams, jellies and marmalades in reduced energy E 961 Neotame 2 only jams, jellies and marmalades in energy value reduced as flavour-enhancer E 961 Neotame 32 only jams , jellies and marmalades and energy-reduced E 962 salt of aspartame-acesulfame 1000 (11) b (49) (50) only jams, jellies and marmalades in reduced energy E 964 500000 polyglycitol syrup only products without added sugar or energy-reduced E 969 Advantame 10 only jams, jellies and marmalades in reduced energy value 04.2.5.2.

Jams, jellies, marmalades and sweetened chestnut purée Group IV Polyols GMP only produced energy-reduced or with no added sugar E 100 Curcumin GMP with the exception of the cream of chestnuts E 120 cochineal, carminic acid, carmins 100 (31) (66) with the exception of the cream of chestnuts E 140 chlorophylls, chlorophyllins GMP with the exception of the cream of chestnuts E 141 copper chlorophylls and complex copper-chlorophyllins GMP with the exception of the cream of chestnuts E 142 green S 100 (31)

With the exception of cream of chestnuts E 150A - d Caramels GMP with the exception of the cream of chestnuts E 160 a carotenoids GMP with the exception of the cream of chestnuts E 160 c paprika extract, capsanthin, capsorubin GMP with the exception of the cream of chestnuts E 160 d Lycopene 10 (31) with the exception of the cream of chestnuts E 161 b lutein 100 (31) with the exception of the cream of chestnuts E 162 beetroot Red , betanin GMP with the exception of the cream of chestnuts E 163 anthocyanins GMP with the exception of the cream of chestnuts E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 1000 (1) (2) only produced low- or reduced-sugar, products/spreads similar low-calorie or sugar-free, habitaciones E 210 to E 213 benzoic acid - benzoates 500 (1) (2) only low- or reduced-sugar products and similar products low-calorie or no sugar, habitaciones E 220 to E 228 sulphur dioxide - sulphites 100 (3) only jams , jellies and marmalades with fruit sulphites E 220 to E 228 dioxide sulphur - sulphites 50 (3) E 270 lactic acid GMP E 296 acid Malic GMP E 300 acid L-Ascorbic GMP E 327 calcium Lactate GMP E 330 citric acid GMP E 331 Citrates of sodium GMP E 333 calcium GMP E 334 tartaric acid, (L +) Citrates - GMP E 335 tartrate, sodium GMP E 350 Malates of sodium GMP E 400 - E 404 alginic acid - alginates 10000) 32) E 406 agar 10000 (32) E 407 carrageenan 10000 (32) E 410 flour of carob seeds 10000 (32) E 412 gum guar 10000 (32) E 415 xanthan gum 10000 (32) E 418 Gellan 10000 gum (32) E 440 pectin GMP E 471 Mono - and diglycerides of fatty acids GMP E 493 25 only sorbitan Monolaurate Marmalade jelly E 509 calcium GMP E 524 sodium hydroxide GMP E 900 Dimethylpolysiloxane 10 E 950 Acesulfame-K 1000 chloride

Only jams, jellies and marmalades to reduced energy E 951 Aspartame 1000 only jams, jellies and marmalades in reduced energy E 952 cyclamic acid and its salts of Na and Ca 1000 (51) only jams, jellies and marmalades in reduced energy E 954 saccharin and its salts of Na, K and Ca 200 (52) only jams jellies and marmalades in reduced energy E 955 Sucralose 400 only jams, jellies and marmalades in reduced energy E 959 Neohesperidin DC 5 only fruit jellies, as Enhancer of taste E 959 Neohesperidin DC 50 only jams, jellies and marmalades in reduced energy E 960 steviol Glycosides 200 (60) only jams, jellies and marmalades in reduced energy E 961 Neotame 2 only jams , fruit jellies and marmalades energy reduced as flavour-enhancer E 961 Neotame 32 only jams, jellies and marmalades to reduced energy E 962 salt of aspartame-acesulfame 1000 (11) b (49) (50) only jams, jellies and marmalades in reduced energy E 964 500000 polyglycitol syrup only products energy-reduced or with no added sugar E 969 Advantame 10 only jams jellies and marmalades and energy-reduced 04.2.5.3.

Other pasta spread similar to basic fruit or vegetable Group II dyes GMP GMP with the exception of the cream of prunes Group IV Polyols GMP only produced energy-reduced or with no added sugar E 100 Curcumin GMP with the exception of the cream of prunes E 120 cochineal, carminic acid, carmins 100 (31) with the exception of the cream of prunes E 142 green S 100 (31) with the exception of the cream of prunes E 160 d Lycopene

10 (31) with the exception of the cream of prunes E 161 b lutein 100 (31) with the exception of the cream of prunes E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 1000 (1) (2) other pasta spread of fruit, habitaciones E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 1500 (1) (2) only marmelada E 210 to E 213 acid benzoic - benzoates 1000 (1) (2) only membrillo dulce E 210 to E 213 acid benzoic - benzoates 500 (1) (2) other pasta spread of fruit, habitaciones E 220 to E 228 dioxide sulphur - sulphites 50 (3) E 270 lactic acid GMP E 296 acid Malic GMP E 300 acid L-Ascorbic GMP E 327 calcium Lactate GMP E 330 citric acid GMP E 331 Citrates of sodium GMP E 333 calcium Citrates GMP E 334 tartaric acid, (L +) - GMP E 335 sodium Tartrates GMP E 350 Malates of sodium GMP E 400 - E 404 alginic acid - alginates 10000 (32) E 406 agar 10000 (32) E 407 carrageenan 10000 (32) E 410 flour of carob seeds 10000 (32) E 412 gum guar 10000 (32) E 415 xanthan gum 10000 (32) E 418 Gellan 10000 gum (32) E 440 pectin GMP E 471 Mono - and diglycerides of fatty acids GMP E 509 calcium chloride GMP E 524 sodium hydroxide GMP E 900 Dimethylpolysiloxane 10 E 950 Acesulfame-K 1000 only spreads based on fruit or vegetables to reduced energy and those based on dried fruit to energy-reduced or with no added sugar E 951 Aspartame 1000 only spreads to fruit and vegetables to reduced energy and based dried fruit to energy-reduced or with no added sugar E 952 cyclamic acid and its salts of Na and Ca 500 (51) only spreads based on fruits or vegetables to reduced energy and those based on dried fruit to energy-reduced or made without sugar added E 954 saccharin and its salts of Na K, and Ca 200 (52) only spreads based on fruit or vegetables to reduced energy and those based on energy value nuts reduced or manufactured without added sugars E 955 Sucralose 400 only spreads based on fruit or vegetables to reduced energy and those based on dried fruit to energy-reduced or made without sugar added E 959 Neohesperidin DC 50


Only the pasta spread fruit or vegetables to reduced energy and those based on dried fruit for energy value reduced or manufactured without added sugars E 960 200 steviol Glycosides (60) only spreads based on fruits or vegetables to reduced energy and those based on energy-reduced nuts or are made without added sugars E 961 Neotame 32 only spreads based on fruits or vegetables to reduced energy and those based on dried fruit for energy value reduced or manufactured without added sugars E 962 salt of aspartame-acesulfame 1000 (11) a (49) (50) only the spreads based on fruits or vegetables to reduced energy and those based on dried fruit to reduced energy or manufactured without added sugars E 964 500000 polyglycitol syrup only reduced energy value products or no added sugar E 969 Advantame 10 only spreads dry fruit to energy-reduced or made without sugar added 04.2.5.4.

Butters nuts and spreads made from nuts group I additives E 310-E 320 Gallates, BHQT and BHA 200 (1) (41) only nuts processed E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) only spreadable fats, excluding butter E 392 extracts of Rosemary 200 (41) (46) 04.2.6.

Products group I additives E 100 Curcumin GMP only processed potato granules and potato flakes dried E 200-E 203 acid sorbic - sorbates 2000 (1) (2) only paste potatoes and slices of potato pre-fried E 220 - 228 E sulphur dioxide - sulphites 100 (3) E 220 to E 228 sulphur dioxide - sulphites 400 (3) only products made from dehydrated potatoes E 310 - E 320 Gallates , BHQT and BHA 25 (1) only potatoes dehydrated E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) including potatoes pre-fried frozen and quick-frozen E 392 Rosemary extracts 200 (46) only products made from dehydrated potatoes E 426 soybean 10000 only Hemicellulose prepackaged 05 processed potato products.

Confectionery 05.1.

Products of cocoa and chocolate group I additives only produced energy-reduced or with no added sugar group IV Polyols GMP only produced energy-reduced or with no added sugar E 170 calcium Carbonate 70000 (*) E 322 Lecithins GMP E 330 citric acid 5000 E 334 tartaric acid, (L +) - 5000 E 414 Gum Arabic or acacia gum GMP only as a coating agent E 422 Glycerol GMP E 440 pectin GMP only as coating E 442

Phosphatides of ammonium 10000 E 471 Mono - and diglycerides of fatty acids GMP E 472 citrics of mono Esters - and diglycerides of fatty acids GMP E 476 Polyglycerol polyricinoleate 5000 E 492 sorbitan 10000 E 500 - E 504 Carbonates 70000 Tristearate (*) E 524 - E 528 hydroxides 70000 (*) E 530 magnesium 70000 oxide (*) E 901 beeswax white and yellow GMP only as a coating agent E 902 candelilla wax GMP only as E 903 carnauba 500 wax coating agent

Only as a coating agent E 904 Shellac GMP only as a coating agent E 950 Acesulfame-K 500 only produced energy-reduced or with no added sugar E 951 Aspartame 2000 only products without sugar or energy-reduced added E 954 saccharin and its salts of Na, K and Ca 500 (52) only products, energy-reduced or with no added sugar E 955 Sucralose 800 only produced energy-reduced or with no added sugar E 957 Thaumatin 50 only produced energy-reduced or with no added sugar E 959 Neohesperidin DC 100 only produced energy-reduced or with no added sugar E 960 steviol Glycosides 270 (60) only produced energy-reduced or with no added sugar E 961 Neotame 65 only produced energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame 500 (11) a (49) (50) only products, energy-reduced or with no added sugar E 964

Polyglycitol syrup 200000 only products, energy-reduced or with no added sugar E 969 Advantame 20 only the energy-reduced, or manufactured without added sugars 05.2.

Other confectionery, including microconfiseries to freshen breath group I additives additives E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407 a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, 425 E and E 440 may not be used in jelly mini-cups defined, for the purposes of this regulation, such as confectionery jelly of firm consistency, contained in mini or minicapsules semi-rigid, intended to be ingested in a single bite in being projected in the mouth by a pressure on the mini-Cup or the minicapsule. The additives E 410, E 412, E 415 and E 417 may not be used for the production of dehydrated foodstuffs rehydration occurs at the time of ingestion.
The additive E 425 cannot be used in the confectionery.

Group II dyes GMP GMP (72) Group III dyes with maximum limit combined 300 (25) (72) with the exception of fruit and candied vegetables group III dyes with maximum limit combined 200 (72) only fruit and vegetables candied Group IV Polyols GMP only products without added sugar group IV Polyols GMP only confectionery starch energy-reduced or with no added sugar group IV Polyols GMP only spreads cocoa milk, dried fruit or fat, energy-reduced or with no added sugar group IV Polyols GMP only confectionery cocoa and dried fruit to energy-reduced or with no added sugar group IV Polyols GMP only crystallized fruit, energy-reduced or with no added sugar E 104 quinoline 30 yellow (61) (72) with the exception of fruit and vegetables preserved; Traditional confectionery nuts or cocoa in the form of almond or host, with icing.

E 104 quinoline yellow 300 (61) (72) only traditional confectionery based on nuts or cocoa in the form of almond or host, with icing.

E 110 Sunset Yellow FCF/yellow orange S 35 (61) (72) with the exception of fruit and vegetables preserved; Traditional confectionery nuts or cocoa in the form of almond or host, with icing.

E 110 Sunset Yellow FCF/yellow orange S 10 (61) (72) only fruit and vegetables preserved E 110 Sunset Yellow FCF/orange yellow S 50 (61) (72) only traditional confectionery based on nuts or cocoa in the form of almond or host, with icing.

E 124 red cochineal A (Ponceau 4R) 20 (61) (72) with the exception of fruit and vegetables preserved; Traditional confectionery nuts or cocoa in the form of almond or host, with icing.

E 124 red cochineal A (Ponceau 4R) 50 (61) (72) only traditional confectionery based on nuts or cocoa in the form of almond or host, with icing.

E 124 Ponceau 4R, cochineal red A 10 (61) (72) only fruit and vegetables preserved E 160 d Lycopene 30 E 173 Aluminium GMP only coating of the sugar confectionery for decorating cakes and pastry E 174 money GMP only coating confectionery E 175 gold GMP only confectionery E 200 - E 213 sorbic acid coating - sorbates; benzoic acid - benzoates 1000 (1) (2) only fruit and vegetables candied, crystallized or iced E 200-E 219 acid sorbic - sorbates; benzoic acid - benzoates; p hydroxybenzoates 1500 (1) (2) (5) with the exception of fruit and vegetables candied, crystallized or iced E 220 to E 228 dioxide sulphur - sulphites 100 (3) only fruit, vegetables, Angelica and peels of citrus fruits candied, crystallized or iced E 220 - E 228 sulphur dioxide - sulphites 50 (3) only confectionery glucose (transfer from corn syrup only) E 297 fumaric 1000 acid syrup only confectionery sugar E 338 - E 341 , E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) only sugar, with the exception of fruits candied E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 800 (1) (4) only candied fruits E 405 Alginate propane-1, 2-diol 1500 only confectionery sugar E 426 soybean 10000 Hemicellulose only confectionery (other than products of jelly mini-cups) E 432 - E 436 Polysorbates 1000 (1) only confectionery sugar E 442 ammonium 10000 Phosphatides only confectionery cocoa E 445 glycerol Esters of resin wood 320 only for printing on confectionery hard coated custom or promotional E 459 Beta-Cyclodextrin GMP only foodstuffs in tablets and dragees E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 only confectionery sugar E 475 e481 of fatty acids 2000 Esters only confectionery sugar E 476


Polyglycerol polyricinoleate 5000 only candy with cocoa E 477 Esters of propane-1, 2-diol fatty acid 5000 only confectionery sugar E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate, calcium 5000 (1) only confectionery sugar E 491 to E 495 sorbitan Esters 5000 (1) only sugar E 492 10000 sorbitan Tristearate only cocoa confectionery E 520-E 523 aluminium sulphates 200 (1) (38) only candied cherries E 551 -. E 553 silicon dioxide, calcium silicate, talc, magnesium GMP silicate (1) only surface treatment E 900 Dimethylpolysiloxane 10 E 901 beeswax white and yellow GMP only as a coating agent E 902 candelilla wax GMP only as a coating agent E 903 carnauba wax 500 only as coating agent E 904 Shellac GMP only as E 905 microcrystalline GMP only surface treatment wax coating agent Poly-1-decene E 907 hydrogenated 2000 only as a coating agent for sugar confectionery E 950 Acesulfame-K 1000 only spreads based on cocoa, milk, dried fruit or fat, energy-reduced or with no added sugar E 950 Acesulfame-K 1000 only confectionery starch energy-reduced or with no added sugar E 950 Acesulfame-K 2500 only microconfiseries to freshen breath, without added sugars E 950 Acesulfame-K 500 only products of cocoa or reduced energy nuts or no added sugar E 950 Acesulfame-K 500 only confectionery tablets at reduced energy E 950 Acesulfame-K 500 only confectionery with no added sugar E 951 Aspartame 1000 only spreads based on cocoa, milk, dried fruit or fat, energy-reduced or with no added sugar E 951 Aspartame 1000 only sweets without sugar added E 951 Aspartame 2000 only products of cocoa or dried fruit for energy value reduced or with no added sugar E 951 Aspartame 2000 only confectionery starch energy-reduced or with no added sugar E 951 Aspartame 2000 only pellets refreshers throat strongly flavoured with no added sugar E 951 Aspartame 6000 only microconfiseries to freshen breath, without added sugars E 952 cyclamic acid and its salts of Na and Ca 500 (51) only pulp spreads cocoa milk, dried fruit or fat, energy-reduced or with no added sugar E 954 saccharin and its salts of Na, K and Ca 200 (52) only spreads based on cocoa, milk, dried fruit or fat, energy-reduced or with no sugar added E 954 saccharin and its salts of Na K, and Ca 300 (52) only confectionery starch without sugar or energy-reduced added E 954 saccharin and its salts of Na, K and Ca 3000 (52) only microconfiseries to freshen breath, without sugar added E 954 saccharin and its salts of Na, K and Ca 500 only products cocoa or dried fruit, energy-reduced or with no sugar added E 954 saccharin and its salts of Na, K and Ca 500 (52) only confectionery with no added sugar E 955 Sucralose 1000 only confectionery starch energy-reduced or with no added sugar E 955 Sucralose 1000 only confectionery with no added sugar E 955 Sucralose 1000 only lozenges throat strongly flavoured with no added sugar E 955 Sucralose 200 only confectionery tablets at reduced energy E 955 Sucralose 2400 only microconfiseries to freshen breath refreshers without added sugars E 955 Sucralose 400 only spreads based on cocoa, milk, dried fruit or fat, energy-reduced or with no added sugar E 955 Sucralose 800 only products of cocoa or dried fruit to energy-reduced or with no added sugar E 957 Thaumatin 50 only products of cocoa or dried fruit to energy-reduced or with no added sugar E 957 Thaumatin 50 only confectionery with no added sugar E 959 Neohesperidin DC 100 only products of cocoa or reduced energy nuts or no added sugar E 959 Neohesperidin DC 100 only confectionery without added sugars E 959 Neohesperidin DC 150 only confectionery starch energy-reduced or with no added sugar E 959 Neohesperidin DC 400 only microconfiseries to freshen breath without added sugars E 959 Neohesperidin DC 50 only spreads based on cocoa, milk, dried fruit or fat, energy-reduced or with no added sugar E 960 steviol Glycosides 2000 (60) only microconfiseries to freshen breath, without sugar added E 960 steviol Glycosides 270 (60) only confectionery cocoa and dried without sugar or energy-reduced fruit added E 960 330 steviol Glycosides (60) only spreads based on cocoa, milk, dried fruit or fat, energy-reduced or with no added sugar E 960 steviol Glycosides 350 (60) only confectionery with no added sugar E 960 steviol Glycosides 670 (60) only pellets refreshing throat strongly flavoured with no sugar added E 961 Neotame 15 only confectionery tablets at reduced energy E 961 Neotame 2 only confectionery starch to reduced energy or without added sugars, as a flavor enhancer E 961 Neotame 200 only microconfiseries to freshen breath, no added sugar E 961 Neotame 3 only confectionery starch to reduced energy or manufactured without added sugars, as a flavor enhancer E 961 Neotame 32 only spreads cocoa, milk, dried fruit or fat energy-reduced or with no added sugar E 961 Neotame 32 only confectionery with no added sugar E 961 Neotame 65 only products of cocoa or dried fruit energy-reduced or with no added sugar E 961 Neotame 65 only confectionery starch energy-reduced or with no added sugar E 961 Neotame 65 only pellets refreshers throat strongly flavoured with no added sugar E 962 salt of aspartame-acesulfame 1000 (11) b (49) (50)

Only spreads based on cocoa, milk, dried fruit or fat, energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame 1000 (11) a (49) (50) only confectionery starch energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame 2500 (11) a (49) (50) only microconfiseries to freshen breath, without added sugars E 962 salt of aspartame-acesulfame 500 (11) has only products of cocoa and dried fruit energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame 500 (11) a (49) (50) only confectionery with no added sugar E 964 polyglycitol syrup 200000 only products of cocoa to energy-reduced or with no added sugar E 964 600000 polyglycitol syrup only products of starch to energy-reduced or with no added sugar E 964 800000 polyglycitol syrup only pasta chewing without added sugars E 964 990000 polyglycitol syrup

Only hard candies without added sugars E 969 Advantame 20 only products of cocoa or dried fruit, energy-reduced or made without added sugars E 969 Advantame 10 only spreads based on cocoa, milk, dried fruit or fat, energy reduced or manufactured without added sugars E 969 Advantame 20 only confectionery starch energy reduced or made without added sugars E 969 Advantame 10

Only confectionery with no added sugar E 969 Advantame 60 only microconfiseries to freshen breath made without added sugars E 969 Advantame 20 only pellets strongly flavored to freshen breath made without added sugars E 1204 Pullulan GMP only microconfiseries in the form of films intended to freshen breath 05.3.

Chewing gum group I additives Group II dyes GMP GMP (73) Group III dyes with maximum limit combined 300 (25) (73) Group IV Polyols GMP only products without added sugar E 104 quinoline yellow 30 (61) (73) E 110 Sunset Yellow FCF/yellow orange S 10 (61) (73) E 124 Ponceau 4R, cochineal red A 10 (61) (73) E 160 d Lycopene 300 E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 1500 (1) (2) E 297 fumaric 2000 E 310 to E 321 Gallates, BHQT, BHA and BHT 400 acid (1) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates GMP (1) (4) E 392 extracts of Rosemary 200 (46) E 405 propane-1, 2-diol Alginate 5000 E 416 Karaya gum 5000 E 432 to E 436 Polysorbates 5000 (1) E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 10000 (1)

E 475 e481 Esters of fatty acids 5000 E 477 Esters of propane-1, 2-diol fatty acid 5000 E 481 and E 482 Stearoyl - 2 - lactylate and calcium stearoyl-2-lactylate 2000 (1) E 491 to E 495 sorbitan Esters 5000 (1) E 551 Silicon GMP dioxide


Only surface treatment E 552 calcium GMP only surface E 553 treatment Silicate has magnesium Silicate GMP only surface treatment E 553 b Talc GMP E 650 zinc 1000 E Acetate 900 Dimethylpolysiloxane 100 E 901 beeswax white and yellow GMP only as a coating agent E 902 candelilla wax GMP only as E 903 carnauba wax coating agent 1200 (47) only as a coating agent E 904 Shellac GMP only as E coating agent 905 microcrystalline wax GMP only surface treatment E 907 hydrogenated Poly-1-decene 2000 only as coating E 927 b Carbamide 30000 only products without added sugar E 950 Acesulfame-K 2000 only products without added sugar E 950 Acesulfame-K 800 (12) only products with added sugars or polyols as flavour-enhancer E 951 Aspartame 2500 (12) only products with added sugars or polyols , as flavor enhancer E 951 Aspartame 5500 only products without added sugar E 954 saccharin and its salts of Na, K and Ca 1200 (52) only products without added sugar E 955 Sucralose 3000 only products without added sugar E 957 Thaumatin 10 (12) only products with added sugars or polyols as flavour-enhancer E 957 Thaumatin 50 only products with no sugar added E 959 Neohesperidin DC 150 (12) only products with added sugars or polyols , as flavour enhancer E 959 Neohesperidin DC 400 only products without added sugar E 960 steviol Glycosides 3300 (60) only products without added sugar E 961 Neotame 250 only products without added sugar E 961 Neotame 3 (12) only products with added sugars or polyols as flavour-enhancer E 962 salt of aspartame-acesulfame 2000 (11) a (49) (50) only products without added sugar E 964 polyglycitol syrup 200000 only products with no sugar added E 969 Advantame 200

Only products with sugars or polyols added as a flavour-enhancer E 969 Advantame 400 only products with no sugar added E 1518 glyceryl (triacetin) BPF 05.4 Triacetate.

Decorations, coatings and fillings, excluding fodder fruit category 4.2.4 group I group II dyes GMP GMP additives (73) Group III dyes with maximum limit combined 300 (25) (73) only fodder Group III dyes with maximum limit combined 500 (73) only decorations, coatings, and sauces, with the exception of fodder Group IV Polyols GMP only decorations , coatings and fillings without added sugars Group IV Polyols GMP only sauces E 104 quinoline yellow 50 (61) (73) only fodder E 104 quinoline yellow 50 (61) (73) only decorations, coatings, and sauces, with the exception of fodder E 110 Sunset Yellow FCF/orange yellow S 35 (61) (73) only decorations, coatings, and sauces, with the exception of fodder E 110 Sunset Yellow FCF/orange yellow S 35 (61) (73) only fodder E 124 Ponceau 4R , red cochineal A 55 (61) (73) only fodder E 124 Ponceau 4R, cochineal A 55 red (61) (73) only decorations, coatings and sauces, with the exception of fodder E 160b annatto, bixin, norbixin 20 only decorations and coatings E 160 d Lycopene 200 only coating red confectionery chocolate coated with sugar coated sugar hard E 160 d Lycopene 30 with the exception of the coating chocolate-based confectionery red hard E 173 Aluminium GMP only coating of sugar confectionery for decorating cakes and pastry E 174 money GMP only decorations of chocolates E 175 gold GMP only chocolates E 200-E 203 acid sorbic - sorbates 1000 decorations (1) (2) only toppings (syrup for pancakes, syrup flavoured for flavoured milkshakes and ice cream; similar products) E 200 - E 219 sorbic acid - sorbates; benzoic acid - benzoates; p hydroxybenzoates 1500 (1) (2) (5) E 220 to E 228 sulphur dioxide - sulphites 100 (3) only fodder fruit pastry E 220 to E 228 dioxide sulphur - sulphites 40 (3) only toppings (syrups for pancakes, syrup flavoured for flavoured milkshakes and ice cream; similar products) E 220 - 228 E sulphur dioxide - sulphites 50 (3) only confectionery glucose (transfer from corn syrup only) E 297 fumaric 1000 E acid syrup 297 fumaric acid

2500 only fillings and toppings for fine bakery E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 3000 (1) (4) only toppings (syrups for pancakes, syrup flavoured for flavoured milkshakes and ice cream; similar products) E 338 - E 341, E 343 and E 450 - E 452 phosphoric acid - phosphate - diphosphate , triphosphates and polyphosphates 5000 (1) (4) E E 355 357 acid adipic - adipates 2000 (1) only fillings and toppings for fine bakery E 392 products extracted from Rosemary 100 (41) (46) only sauces E 405 Alginate propane-1, 2-diol 1500 E 405 Alginate propane-1, 2-diol 5000 only fillings, toppings and coatings for fine bakery and desserts E 416 Karaya gum 5000 only fodder , toppings and coatings for fine bakery and desserts E 423 gum modified acid octenylsuccinique 10000 only icings E 426 soybean 10000 Hemicellulose only (other than products of jelly mini-cups) confectionery cassia 2500 E 427 gum only fodder, toppings and coatings for fine bakery and desserts E 432 - E 436 Polysorbates 1000 (1) E 442 Phosphatides of ammonium 10000 only confectionery cocoa E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 E 475

E481 2000 E fatty acid esters 476 Polyglycerol polyricinoleate 5000 only confectionery cocoa E 477 Esters of propane-1, 2-diol of fatty acids only 30000 toppings whipped dessert other than cream E 477 Esters of propane-1, 2-diol of fatty acids 5000 E 481 and E 482 Stearoyl-2-lactylate, sodium and sodium stearoyl-2-lactylate, calcium 5000 (1) E 491 - E 495 Esters, sorbitan 5000 (1) E 492 10000 sorbitan Tristearate only confectionery cocoa

E 551-E 553 silicon dioxide, talc, calcium silicate, magnesium silicate GMP only surface treatment E 900 Dimethylpolysiloxane 10 E 901 beeswax white and yellow GMP only as a coating agent E 902 candelilla wax GMP only as a coating agent E 903 carnauba wax 200 only as a coating agent in small products of fine bakery wares coated chocolate E 903 carnauba wax 500 only as coating E 904 Shellac GMP only as agent E 905 microcrystalline GMP only treatment wax coating surface E 907 hydrogenated Poly-1-decene 2000 only as a coating agent E 950 Acesulfame-K 1000 only confectionery starch energy-reduced or with no added sugar E 950 Acesulfame-K 350 only sauces E 950 Acesulfame-K 500 only confectionery with no added sugar E 950 Acesulfame-K 500 only products of cocoa or reduced energy nuts or no added sugar E 951 Aspartame 1000 only confectionery no added sugar E 951 Aspartame 2000 only confectionery starch energy-reduced or with no added sugar E 951 Aspartame 2000 only products of cocoa or dried fruit to energy-reduced or with no added sugar E 951 Aspartame 350 only sauces E 952 cyclamic acid and its salts of Na and Ca 250 (51) only flavored without sugar or energy-reduced whipped cream spray cans added E 954

Saccharin and its salts of Na, K and Ca 160 (52) only sauces E 954 saccharin and its salts of Na, K and Ca 300 (52) only confectionery starch without sugar or energy-reduced added E 954 saccharin and its salts of Na, K and Ca 500 (52) only sweets without sugar added E 954 saccharin and its salts of Na K, and Ca 500 (52) only products of cocoa or dried fruit to energy-reduced or with no added sugar E 955 Sucralose 1000 only confectionery starch energy-reduced or with no added sugar E 955 Sucralose 1000 only confectionery with no added sugar E 955 Sucralose 450 only sauces E 955 Sucralose 800 only products of cocoa or nuts to energy-reduced or with no added sugar E 957 Thaumatin 50 only confectionery with no added sugar E 957 Thaumatin 50 only products of cocoa or reduced energy nuts or no added sugar E 959 Neohesperidin DC 100 only confectionery with no added sugar E 959 Neohesperidin DC 100 only products of cocoa or reduced energy nuts or without added sugars E 959 Neohesperidin DC 150 only confectionery of energy-reduced starch or sugar Only added E 959 Neohesperidin DC 50 sauces E 960 steviol Glycosides 270 (60) only products of cocoa and dried fruit, energy-reduced or with no added sugar E 960 steviol Glycosides 330 (60) only confectionery with no added sugar E 961 Neotame 12 only sauces E 961 Neotame 2


Only confectionery starch energy-reduced or with no added sugar, as a flavour-enhancer E 961 Neotame 2 only sauces as flavor enhancer E 961 Neotame 3 only confectionery starch energy reduced or manufactured without added sugars, as a flavour-enhancer E 961 Neotame 32 only confectionery with no added sugar E 961 Neotame 65 only confectionery starch energy-reduced or with no added sugar E 961 Neotame

65 only products cocoa or dried fruit, energy-reduced or with no sugar added E 962 salt of aspartame-acesulfame 1000 (11) a (49) (50) only confectionery starch energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame 350 (11) b (49) (50) only sauces E 962 salt of aspartame-acesulfame 500 (11) a (49) (50) only confectionery with no added sugar E 962 salt of aspartame-acesulfame 500 (11) a (49) (50) only products of cocoa dried fruit, energy-reduced or with no added sugar E 969 Advantame 20 only confectionery starch to reduced energy or manufactured without added sugars E 969 Advantame 10 only confectionery with no added sugar E 969 Advantame 20 only products of cocoa and dried fruit, energy-reduced or made without added sugars E 969 Advantame 4 only sauces 06.

Cereals and cereal products 06.1.

Cereal seeds whole, broken or flaked E 220 to E 228 dioxide sulphur - sulphites 30 (3) only sago and Pearl barley E 553b Talc GMP only rice 06.2.

Flours and other products of flour; starches 06.2.1.

Meal E 300 acid L-Ascorbic GMP E 338 - E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 20000 (1) (4) only flour simmering E 338 - E 341, E 343 and E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 2500 (1) (4) E 450 (ix) Dihydrogen diphosphate magnesium 15000 (4) (90) only flour simmering E 920 L-cysteine GMP 06.2.2.

Starches group I additives E 220 - 228 sulphur dioxide E - sulphites 50 (3) excluding starches in infant formulae, follow-on formulae, as well as the preparations made from cereals and 06.3 baby food.

Breakfast cereals group I additives Group II dyes GMP GMP only breakfast cereals other than breakfast cereals extruded, blown or flavoured with fruit Group IV Polyols GMP only cereals or products made from cereals for breakfast, energy-reduced or with no added sugar E 120 cochineal, carminic acid, carmins 200 (53) only E 150 c Caramel fruit-flavored breakfast cereal ammoniacal GMP only extruded breakfast cereals blown or fruit flavoured E 160 has carotenoids GMP only breakfast cereals extruded, blown or E 160b annatto, bixin, norbixin 25 fruit flavoured only cereal for breakfast extruded, blown or flavoured with fruit E 160 c paprika extract, capsanthin, capsorubin GMP only breakfast cereals extruded, blown or E 162 beetroot red fruit flavoured , betanin 200 (53) only breakfast cereals fruit flavoured E 163 anthocyanins 200 (53) only breakfast cereals fruit flavoured E 310-E 320 Gallates, BHQT and BHA 200 (1) (13) only cereals pre-cooked E 338 to E 341, E 343, E 450-E 452 acid phosphoric - phosphates - diphosphate, triphosphate and polyphosphates 5000 (1) (4) E 475 e481 10000 fatty acid Esters only breakfast cereals of the type "Granola" E 481 - E 482 Stearoyl-2-lactylate and sodium stearoyl-2-lactylate calcium 5000 (1) E 950 Acesulfame - K 1200 only breakfast cereals-fibre by more than 15%, and containing at least 20%, energy-reduced or with no added sugar E 951 Aspartame 1000 only breakfast cereals-fibre more than 15%, and containing at least 20%, energy-reduced or with no sugar added E 954 saccharin and its salts of Na K, and Ca 100 (52) only breakfast cereals-fibre by more than 15%, and containing at least 20%, energy-reduced or with no added sugar E 955 Sucralose 400 only breakfast cereals-fibre more than 15%, and containing at least 20%, energy-reduced or with no sugar added E 959 Neohesperidin DC 50 only cereal for breakfast in fibre more 15%, and containing at least 20% sound, energy-reduced or with no added sugar E 960 steviol Glycosides 330 (60) only breakfast cereals to fibre content of more than 15%, and containing at least 20% of sound, energy-reduced or with no sugar added E 961 Neotame 32 only cereal for breakfast in fibre over 15% , and containing at least 20%, energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame 1000 (11) b (49) (50) only breakfast cereals to fibre content of more than 15%, and containing at least 20% of sound, energy-reduced or with no sugar added E 964 200000 polyglycitol syrup only cereals or breakfast cereal-based products energy-reduced or with no added sugar E 969 Advantame 10 only breakfast cereals-fibre greater than 15%, and containing at least 20% of its energy-reduced, or made with no sugar added 06.4.

Pasta 06.4.1.

Pasta fresh E 270 acid lactic GMP E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 322 Lecithins GMP E 330 citric acid GMP E 334 tartaric acid, (L +) - GMP E 471 Mono - and diglycerides of fatty acids GMP E 575 Glucono - delta - lactone GMP 06.4.2.

Dry pasta group I additives only pasta gluten-free and intended for a low-protein diet 06.4.3.

Pasta fresh pre-cooked E 270 acid lactic GMP E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 322 Lecithins GMP E 330 citric acid GMP E 334 tartaric acid, (L +) - GMP E 471 Mono - and diglycerides of fatty acids GMP E 575 Glucono - delta - lactone GMP 06.4.4.

Gnocchi potato group I additives except gnocchi of potatoes fresh refrigerated E 200-E 203 sorbic acid - sorbates 1000 (1) E 270 lactic acid GMP only gnocchi of chilled fresh potato E 304 ASCORBYL GMP only gnocchi of chilled fresh potato E 330 citric acid GMP only gnocchi of chilled fresh potato E 334 (L +) tartaric acid GMP only gnocchi of chilled fresh potato E 471

Mono - and diglycerides of fatty acids GMP only refrigerated fresh potato gnocchi 06.4.5.

Fodder for pasta stuffed (ravioli and similar products) Group I additives E 200 - 203 sorbic acid E - sorbates 1000 (1) (2) E 392 extracts of Rosemary 250 (41) (46) only in stuffings for pasta 06.5.

Noodles group I additives Group II dyes GMP GMP E 338 to E 341, E 343 and E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 2000 (1) (4) E 426 soybean Hemicellulose 10000 only ready for consumption and prepacked, Oriental noodles intended for sale at retail E 450 (ix) Dihydrogen-diphosphate magnesium 2000 (4) (90) only flour fermenting 06.6.

Batter group I group II dyes GMP GMP Group III dyes additives with combined maximum limit 500 only batters for coating E 104 quinoline yellow 50 (61) E 110 Sunset Yellow FCF/yellow orange S 35 (61) E 124 Ponceau 4R, cochineal red A 55 (61) E 160b annatto, bixin, norbixin 20 only batters for coating E 160 d Lycopene 30 only batters for coating E 200-E 203 acid sorbic - sorbates

2000 (1) (2) E 200-E 203 acid sorbic - sorbates 2000 (1) (2) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 12000 (1) (4) E 450 (ix) Dihydrogen diphosphate magnesium 15000 (4) (90) only flour fermenting E 900 Dimethylpolysiloxane 10 06.7.

Pre-cooked or processed cereals group I additives Group II dyes GMP GMP E 200 - 203 sorbic acid E - sorbates 200 (1) (2) only polenta E 200-E 203 acid sorbic - sorbates 2000 (1) (2) only Semmelknodelteig BHQT, E 310-E 320 Gallates and BHA 200 (1) only pre-cooked cereals E 426 soybean Hemicellulose 10000 rice and rice ready to be consumed and prepackaged products only for sale at retail E 471 Mono - and diglycerides of fatty acids GMP only E 472a acetic acid of mono Esters quick-cooking rice - and diglycerides of fatty acids GMP only Cook rice fast E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate, calcium 4000 (2) only 07 quick-Cook rice.

Bakery products 07.1.

Bread and rolls group I additives with the exception of products falling within categories 7.1.1 and 7.1.2 E 150A - d Caramels GMP only malt bread E 200 - 203 E sorbic acid - sorbates 2000


(1) (2)

Only pre-packed sliced bread and Bread Rye, baked goods pre-cooked and pre-packaged for retail sale and energy-reduced bread intended for retail E 280-E 283 propionic - propionates 1000 acid (1) (6) only pre-packed bread E 280-E 283 propionic - propionates 2000 acid (1) (6) only energy-reduced bread , pre-cooked and pre-packaged bread, rolls, buns and prepackaged pitta, pølsebrød, boller and dansk prepackaged flutes E 280-E 283 propionic - propionates 3000 acid (1) (6) only bread sliced prepackaged and rye bread E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 20000 (1) (4) only soda bread E 450 Diphosphates 12000 (4) only chilled pasta packaged yeast used as a basis for the preparation of pizzas, quiches, cakes and similar products E 450 (ix) Dihydrogen diphosphate magnesium 15000 (4) (90) only dough pizza (frozen or chilled) and "tortilla" E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate, calcium 3000 (1) with the exception of products falling within categories 7.1.1 and 7.1.2 E 483 Stearyl Tartrate 4000 with the exception of products falling within categories 7.1.1 and 7.1.2 07.1.1.

Bread prepared exclusively with the following ingredients: wheat flour, water, yeast or leaven, salt E 260 acetic acid GMP E 261 Acetates of potassium GMP E 262 sodium Acetates GMP E 263 calcium Acetate GMP E 270 acid lactic GMP E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 302 L-ascorbate calcium GMP E 304 Esters of fatty acids of acid Ascorbic GMP E 322 Lecithins GMP E 325 sodium Lactate GMP

E 326 GMP E 327 Lactate, calcium GMP E 471 Mono - and diglycerides of fatty acids GMP E 472 potassium Lactate has acetic acid Esters of mono - and diglycerides of fatty acids GMP E 472d ACETYLATED TARTARIC Acid Esters of mono - and diglycerides of fatty acids GMP E 472nd Esters Mono and diacetyltartaric of mono - and diglycerides of fatty acids GMP E 472f mixed ester acetic and tartaric acid of mono - and diglycerides of fatty acids GMP 07.1.2.

Current french bread; friss buzakenyer, Fehér és felbarna kenyerek E 260 acid acetic GMP E 261 Acetates of potassium GMP only friss buzakenyer, Fehér és felbarna kenyerek E 262 Acetates from sodium GMP only friss buzakenyer, Fehér és felbarna kenyerek E 263 calcium Acetate GMP only friss buzakenyer, Fehér és felbarna kenyerek E 270 acid lactic GMP only friss buzakenyer , Fehér és felbarna kenyerek E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP only friss buzakenyer, Fehér és felbarna kenyerek E 302 L-ascorbate calcium GMP only friss buzakenyer, Fehér és felbarna kenyerek E 304 Esters of fatty acid Ascorbic GMP only friss buzakenyer, Fehér és felbarna kenyerek E 322 Lecithins GMP E 325 sodium GMP only friss buzakenyer Lactate Fehér és felbarna kenyerek E 326 Lactate, potassium GMP only friss buzakenyer, Fehér és felbarna kenyerek E 327 calcium Lactate GMP only friss buzakenyer, Fehér és felbarna kenyerek E 471 Mono - and diglycerides of fatty acids GMP 07.2.

Products of fine bakery group I additives Group II dyes GMP GMP Group III dyes with maximum limit combined 200 (25) (76) Group IV Polyols GMP only produced energy-reduced or with no added sugar E 160b annatto, bixin, norbixin 10 E 160 d Lycopene 25 E 200 - 203 sorbic acid E - sorbates 2000 (1) (2) only products whose activity of water is greater than 0.65 E 220 to E 228 sulphur dioxide - sulphites 50 (3) only biscuits dry E 280 - E 283 propionic - propionates 2000 acid (1) (6) only prepackaged (including confectionery containing flour) fine bakery products with the water activity greater than 0.65 E 310-E 320 Gallates, BHA and BHQT 200 (1) only mixes ready to use for pastries E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate , triphosphates and polyphosphates 20000 (1) (4) E 392 extracts of Rosemary 200 (41) (46) E 405 Alginate propane-1, 2-diol 2000 E 426 10000 soybean Hemicellulose only products pre-packaged fine bakery wares intended for retail E 432 to E 436 Polysorbates 3000 (1) E 450 (ix) Dihydrogen diphosphate magnesium 15000 (4) (90) E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 10000 (1) E 475 e481 10000 E fatty acid Esters Esters of propane-1 477 2- diol fatty acid 5000 E 481 and E 482 Stearoyl - 2 - lactylate sodium and sodium stearoyl-2-lactylate, calcium 5000 (1) E 483 Stearyl 4000 E 491-495 sorbitan 10000 Esters E Tartrate (1) E 541 sodium aluminium Phosphate 400 (38) only cakes Genoese type composed of contrasting colored segments assembled using jam or jelly spread and coated with a flavored sugar paste (the maximum amount applies only to the part Genoese of) cake) E 901 beeswax white and yellow GMP only as a coating agent in small products of fine bakery chocolate E 902 candelilla wax GMP only as a coating agent in small products of fine bakery wares coated chocolate E 903 carnauba 200 only wax as a coating agent in small products of fine bakery chocolate E 904 Shellac GMP only as a coating agent in small products of fine bakery chocolate E 950 Acesulfame-K

1000 only products of fine bakery wares intended for nutritional particular E 950 Acesulfame - K 2000 only cones and wafers for ice without added sugars E 950 Acesulfame-K 2000 only Essoblaten-coating of edible paper E 951 Aspartame 1000 only Essoblaten-coating of edible paper E 951 Aspartame 1700 only products of fine bakery for a feeding in particular E 952 cyclamic acid and its salts of Na and Ca 1600 (51) only products of fine bakery wares intended for particular nutritional uses

E 954 saccharin and its salts of Na, K and Ca 170 (52) only products of fine bakery wares intended for particular nutritional uses E 954 saccharin and its salts of Na, K and Ca 800 (52) only cones and wafers for ice cream without sugar added E 954 saccharin and its salts of Na, K and Ca 800 (52) only Essoblaten-paper coating edible E 955 Sucralose 700 only products of fine bakery wares intended for particular nutritional uses E 955 Sucralose 800 only cornets and wafers for ice without added sugars E 955 Sucralose 800 only Essoblaten-coating of edible paper E 959 Neohesperidin DC 150 only products of fine bakery wares intended for particular nutritional uses E 959 Neohesperidin DC 50 only cones and wafers for ice without added sugars E 960 steviol Glycosides 330 (60) only Essoblaten-coating of edible paper E 961 Neotame 55 only products of fine bakery wares intended for particular nutritional uses

E 961 Neotame 60 only cones and wafers for ice cream without sugar added E 961 Neotame 60 only Essoblaten-coating of paper edible E 962 salt of aspartame-acesulfame 1000 (11) b (49) (50) only Essoblaten-coating of paper edible E 962 salt of aspartame-acesulfame 1000 (11) a (49) (50) only products of fine bakery wares intended for a particular E 964 polyglycitol syrup power 300000 only products without sugar or energy-reduced E 969 Advantame 10 only added Unleavened leaves papers hosts E 969 Advantame 17 only products of fine bakery wares for food specific 08.

Meat 08.1.

Unprocessed meat E 129 allura red AC GMP only for health marking E 133 brilliant blue FCF GMP only for health marking E 155 Brown HT GMP only for health 08.2 marking.

Preparations of meats E 100 Curcumin 20 only products merguez, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco E 120 cochineal 100 (66) only breakfast sausages containing at least 6% of cereals and burger meat containing at least 4% of cereal or vegetable products (meat is chopped to disperse completely the muscle and adipose tissue so that the fibres form an emulsion with fats) (, which gives them their characteristic appearance), merguez, salsicha fresca, mici butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and plijeskavice E 129 allura red AC 25 only breakfast sausages containing at least 6% of cereals and burger meat with a share of at least 4% of crops or cereals mixed to meat. The meat is minced so as to completely disperse the muscle and adipose tissue so that the fibres form an emulsion with fat, which gives them their characteristic appearance.

E 150 a-d Caramels GMP


Only breakfast sausages containing at least 6% of cereals and burger meat with a share of at least 4% of cereal mixed with meat or vegetable products. (The meat is minced so to completely disperse muscle and adipose tissue so that the fibres form an emulsion with the fat, which gives them their characteristic appearance), merguez, salsicha fresca, mici butifarra fresca, fresca and chorizo fresco E 160 c longaniza extract paprika 10 only merguez, salsicha fresca, fresca, fresca, chorizo fresco longaniza butifarra, biftéki , soutoukaki & kebap E 162 Betanine GMP only products merguez, salsicha fresca, butifarra fresca, fresca and chorizo fresco E 220 to E 228 dioxide sulphur longaniza - sulphites 450 (1) (3) only breakfast sausages and burger meat containing at least 4% of crops or cereals mixed meat E 220 - 228 E sulphur dioxide - sulphites 450 (1) (3) only salsicha fresca , longaniza fresca, fresca E 249 and E 250 Nitrites 150 butifarra (7) only lomode cerdo adobado, pincho moruno, careta cerdo adobada, costilla of cerdo adobada, Kasseler, Brate, Surfleisch, toorvorst, dadlokk, ahjupraad, kieubasa biaua, kieubasa metkaund surowa surowa tatar wouowy (danie tatarskie) E 260 acetic acid GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 261 potassium Acetate GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 262 sodium Acetates GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 263 calcium Acetate GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 270 lactic acid GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 300 Ascorbic acid GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 301 sodium Ascorbate GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 302 calcium Ascorbate GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 325 sodium Lactate GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 326 potassium Lactate GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E327 calcium GMP only Lactate prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 330 citric acid GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 331 sodium Citrates GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 332 potassium citrate GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 333 calcium Citrates GMP only prepackaged fresh ground meat preparations and meat preparations which were added other ingredients additives or salt.

E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - di-, tri - and Polyphosphate 5000 (1) (4) only breakfast sausages. the meat is minced so as to completely disperse the muscle and adipose tissue so that the fibres form an emulsion with fat, which gives them their characteristic appearance; Finnish Christmas ham, burger meat containing at least 4% of plant products and/or cereals, Kasseler, Brate, Surfleisch, toorvorst, šašlokk and ahjupraad E 401 sodium GMP only Alginate preparations in which ingredients were injected, meat made from parts of meat preparations has undergone different treatment (chopped, sliced or processed) and combined with the exception of the biftéki , soutzoukaki, kebap, gyros and souvlaki E 402 Alginate, potassium GMP only preparations in which ingredients were injected, meat preparations made from parts of meat has undergone different treatment (chopped, sliced or processed) and combined with the exception of the biftéki, soutzoukaki, kebap, gyros and souvlaki E 403 Alginate of ammonium GMP only preparations in which ingredients were injected , meat preparations made from parts of meat has undergone different treatment (chopped, sliced or processed) and combined with the exception of the biftéki, soutzoukaki, kebap, gyros and souvlaki E 404 calcium Alginate GMP only preparations in which ingredients were injected, meat preparations made from parts of meat has undergone different treatment (chopped cut into slices or processed) and combined with the exception of the biftéki, soutzoukaki, kebap, gyros and souvlaki E 407 carrageenan GMP only preparations in which ingredients were injected, meat preparations made from parts of meat has undergone different treatment (chopped, sliced or processed) and combined with the exception of the biftéki, soutzoukaki, kebap, gyros and souvlaki E 407 a processed Euchema seaweed GMP only preparations in which ingredients were injected , meat preparations made from parts of meat has undergone different treatment (chopped, sliced or processed) and combined with the exception of the biftéki, soutzoukaki, kebap, gyros and souvlaki E 410 flour of carob seeds GMP only preparations in which ingredients were injected, meat preparations made from parts of meat has undergone different treatment (chopped cut into slices or processed) and combined with the exception of the biftéki, soutzoukaki, kebap, gyros and souvlaki E 412 guar gum GMP only preparations in which ingredients were injected, meat preparations made from parts of meat has undergone different treatment (chopped, sliced or processed) and combined with the exception of the biftéki, soutzoukaki, kebap, gyros and souvlaki E 413 tragacanth GMP only preparations in which ingredients were injected , meat preparations made from parts of meat has undergone different treatment (chopped, sliced or processed) and combined with the exception of the biftéki, soutzoukaki, kebap, gyros and souvlaki E415 xanthan GMP only preparations in which ingredients were injected, meat preparations made from parts of meat has undergone different treatment (chopped, sliced or processed) and combined with the exception of the biftéki , soutzoukaki, kebap, gyros and souvlaki E 500 Carbonates, sodium GMP only preparations for poultry, mici, biftéki, soutzoukaki, kebap, seftalia, pljeskavice E 553 b aeevapeiaeiund Talc GMP only treatment surface sausages E 1414 Phosphate, di acetyl GMP only preparations in which ingredients were injected, preparations of meat made from parts of meat having undergone a different treatment (chopped cut into slices or processed) and combined; Gyros, souvlaki, biftéki, soutzoukaki, kebap and seftalia E 1442 Phosphate, di hydroxypropyl GMP only preparations in which ingredients were injected, meat made from parts of meat products having undergone a different treatment (chopped, sliced or processed) and combined; Gyros, souvlaki, biftéki, soutzoukaki, kebap and seftalia 08.3.

08.3.1-meat based products.

Products of meat that have not undergone heat treatment group I additives E 100 Curcumin GMP only pasturmas E 100 Curcumin 20 only sausages E 101 Riboflavines GMP only pasturmas E 110 Sunset Yellow FCF/yellow orange S 15 only sobrasada E 120 cochineal 100 (66) only and sausages E 120 cochineal GMP (66) only pasturmas E 120 cochineal 200 only sausage chorizo/Salchichón E 124 cochineal red A (Ponceau 4R) 50 only sausage chorizo/Salchichón E 124 cochineal red A (Ponceau 4R) 50 only sobrasada E 150 a to d Caramels GMP only sausages E 160A carotenoids 20 only sausages E 160 c paprika (capsanthin, capsorubin) 10 only sausages extract


E 162 Betanine (beet red) GMP only sausages E 200-E 219 acid sorbic - sorbates; benzoic acid - benzoates; p-hydroxybenzoates GMP (1) (2) only treatment on the surface of dried meat products E 235 Natamycin 1 (8) only treatment on the surface of and dry sausages, pickled E 249 and E 250 Nitrites 150 (7) E 251 and E 252 nitrate 150 (7) E 310-E 320 Gallates, BHQT and BHA 200 (1) (13) only dehydrated meat E 315 erythorbic 500 acid (9) only products of curing and canning E 316 sodium Erythrobate 500 (9) only products curing and canning E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) E 392 Rosemary extracts 15 (46) only meat with a fat content less than or equal to 10%, with the exception of dry sausages E 392 extracts of Rosemary 150 (41) (46) only meat with a greater than 10% fat content with the exception of dry sausages E 392 Rosemary extracts 150 (46) only dehydrated meat E 392 Rosemary extracts 100 (46) only sausages dried E 553 b Talc GMP only surface treatment of sausages E 959 Neohesperidin DC 5 only as a flavour enhancer 08.3.2.

Meat products which have undergone a heat treatment group I additives with the exception of foie gras, foie gras whole, blocks of foie gras, libamáj, libamáj egeszben, libamáj tombben E 100 Curcumin 20 only sausages and sausage, pâté and terrines E 120 cochineal 100 (66) only sausages and sausage, pâté and terrines E 129 allura AC 25 only red meat breakfast (luncheon meat) E 150 a - d Caramels GMP only sausages , pasta and terrines E 160 a carotenoids 20 only sausages and sausage, pâté and terrines E 160 c extract of paprika (capsanthin, capsorubin) 10 only sausages and Salamis, pasta and terrines E 162 Betanine (beet red) GMP only sausages, pasta and terrines E 200 - E 203 sorbic acid - sorbates 1000 (1) (2) only aspic E 200 – E 219 sorbic acid - sorbates benzoic acid - benzoates p-hydroxybenzoates GMP (1) (2) only surface treatment meat products dried E - 200 E 203, E 214 to E 219 sorbic acid - sorbates p-hydroxybenzoates 1000 (1) (2) only paste E 210 to E 213 acid benzoic - benzoates 500 (1) (2) only aspic E 235 Natamycin 1 (8) only treatment on the surface of sausages and Salamis dried, brined E 243 ethyl lauric Arginate 160 except for emulsion sausages, smoked and smoked liver pastes.

E 249 and E 250 Nitrites 150 (7) (59) with the exception of sterilized meat (Fo > 3.00) based E 249 and E 250 Nitrites 100 products (7) (58) (59) only products of sterilized meat (Fo > 3.00) E 300 acid L-Ascorbic GMP only fatty liver, whole foie gras, blocks of foie gras, libamáj, libamáj egeszben, libamáj tombben E 301 L-ascorbate sodium GMP only fatty liver , whole foie gras, blocks of foie gras, libamáj, libamáj egeszben, libamáj tombben E 315 erythorbic acid 500 (9) only products cured and E 316 sodium 500 Erythorbate canned meat products (9) only products of curing and meat canned E 310-E 320 Gallates, BHQT and BHA 200 (1) (13) only dehydrated meat E 338 - 341 E , E 343, E 450-E 452 phosphoric acid - phosphate - di-, tri - and Polyphosphate 5000 (1) (4) with the exception of the fatty liver, whole foie gras, blocks of foie gras, libamáj, libamáj egeszben, libamáj tombben E 385 Ethylene-diamine-tetra-acetate, calcium disodium (calcium disodium EDTA) 250 only libamáj, libamáj egeszben, libamáj tombben E 392 extracts of Rosemary 15 (46) only meat with a fat content of less than or equal to 10% with the exception of dry sausages E 392 Rosemary extracts 150 (41) (46) only meat with a fat content higher than 10%, with the exception of dry sausages E 392 Rosemary extracts 150 (46) only dehydrated meat E 392 Rosemary extracts 100 (46) only sausages dried E 427 cassia gum 1500 E 473-474 sucrose esters of fatty acids - sucroglycerides 5000 E (1) (41) with the exception of foie gras , whole foie gras, blocks of foie gras, libamáj, libamáj egeszben, libamáj tombben E 481 - E 482 Stearoyl-2-lactylate sodium and calcium stearoyl-2-lactylate 4000 (1) only meat chopped and products meat diced canned E 553 b Talc GMP only surface treatment of sausages E 959 Neohesperidin DC 5 only as flavour-enhancer, except in fatty liver whole foie gras blocks of foie gras, libamáj, libamáj egeszben, libamáj tombben 08.3.3.

Hoses and other coating products of the Group I additives Group II dyes GMP GMP with the exception of the outer edible meat of the pasturmas Group III dyes with combined maximum limit GMP (78) only edible casings Group III dyes with maximum limit combined 500 (78) only decorations and coatings, with the exception of the external edible edible of the E 101 Riboflavines GMP only external part pasturmas E 100 Curcumin GMP only external part pasturmas edible part of E pasturmas 104 quinoline yellow 10 (62) (78) only edible casings E 104 quinoline yellow 50 (61) (78) only decorations and coatings, with the exception of the edible outer portion of the pasturmas E 110 Sunset Yellow FCF/orange yellow S 35 (61) (78) only decorations and coatings, with the exception of the edible outer portion of the pasturmas E 120 cochineal GMP (78) only edible outer portion of the pasturmas E 124 cochineal red A (Ponceau 4R) 55 (61) (78) only decorations and coatings , with the exception of the external edible portion of the pasturmas E 160b annatto (bixin, norbixin) 20 E 160 d Lycopene 500 only decorations and coatings, with the exception of the external edible portion of the E 160 d Lycopene 30 only edible casings E 200 pasturmas - E 203 sorbic acid - sorbates GMP only casings collagen which the activity of the water is greater than 0.6 E 200-E 203 , E 214 to E 219 acid sorbic - sorbates; p hydroxybenzoates 1000 (1) (2) only coatings of jelly for products of meat (cooked, cured or dried) E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - di-, tri - and Polyphosphate 4000 (1) (4) only coatings for meat E 339 Phosphates, sodium 12600 (4) (82) only in the envelopes obtained from natural casings 08.3.4 sausage.

Products of meat cured in the traditional way, subject to specific provisions on nitrites and nitrates 08.3.4.1.

Traditional products brined by immersion (meat-based products that were immersed in a brine containing nitrites and/or nitrates, salt and other components) E 249 and E 250 Nitrites 50 (39) only cured tongue: immersion in brine for at least 4 days and parboiling E 249 and E 250 Nitrites 50 (39) only ham thought, brined by immersion and products like; The brining time depends on the shape and weight of meat pieces: it is approximately 2 days/kg; This is followed by stabilisation/maturation.

E 249 and E 250 Nitrites 175 (39) only Wiltshire bacon and similar products: a brine is injected into the meat which is then immersed in brine for 3 to 10 days. The brine also contains microbiological cultures to use of leaven.

E 249 and E 250 Nitrites 175 (39) only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: immersion in brine for 3 to 5 days. Products do not undergo thermal treatment and have a water (aW) high activity.

E 249 and E 250 Nitrites 150 (7) only kylmasavustettu poronliha/kallrokt renkott: a brine is injected into the meat, which is then immersed in brine. Brining takes 14 to 21 days and it is followed by maturation by smoking cold for 4 to 5 weeks E 249 and E 250 Nitrites 150 (7) only bacon, filet of bacon and similar products: the product is immersed in brine for 4 to 5 days at a temperature of 5-7 ° C, it is usually subject to maturation during 24 to 40 hours at a temperature of 22 ° C possibly smoked for 24 hours at a temperature of 20-25 ° C and stored for 3 to 6 weeks at a temperature of 12-14 ° C.

E 249 and E 250 Nitrites 100 (39) only Wiltshire ham and similar products: a brine is injected into the meat, which is then immersed in brine for 3 to 10 days. The brine also contains microbiological cultures to use of leaven.

E 251 and E 252 Nitrates 300 (7) only kylmasavustettu poronliha/kallrokt renkott: a brine is injected into the meat, which is then immersed in brine. Brining takes 14 to 21 days and it is followed by maturation by smoking cold for 4 to 5 weeks E 251 and E 252 Nitrates 250 (39) (59)


Only Wiltshire bacon and similar products: a brine is injected into the meat, which is then immersed in brine for 3 to 10 days. The brine also contains microbiological cultures to use of leaven.

E 251 and E 252 Nitrates 250 (39) (59) only Wiltshire ham and similar products: a brine is injected into the meat, which is then immersed in brine for 3 to 10 days. The brine also contains microbiological cultures to use of leaven.

E 251 and E 252 Nitrates 250 (39) (59) only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: immersion in brine for 3 to 5 days. Products do not undergo thermal treatment and have a water (aW) high activity.

E 251 and E 252 Nitrates 250 (7) (40) (49) only bacon, filet of bacon and similar products: the product is immersed in brine for 4-5 days at a temperature of 5-7 ° C, it is usually matured for 24 to 40 hours at a temperature of 22 ° C, possibly smoked for 24 hours at a temperature of 20-25 ° C and stored for 3 to 6 weeks at a temperature 12-14 ° C.

E 251 and E 252 Nitrates 250 (39) only ham believed, brined by immersion and similar products; The brining time depends on the shape and weight of meat pieces: it is approximately 2 days/kg; This is followed by stabilisation/maturation.

E 251 and E 252 nitrate 10 (39) (59) only cured tongue: immersion in brine for at least 4 days and parboiling 08.3.4.2.

Traditional products treated in dry cured (dry salting process is applied to dry with a mixture of the salantes substances containing nitrites and/or nitrates, salt and other components on the surface of the meat, then a period of stabilisation/maturation.)

E 249 and E 250 Nitrites 50 (39) only ham raw, pickled dry and produced similar: curing time depends on the shape and weight of meat pieces and is approximately 10 to 14 days; This is followed by stabilisation/maturation.

E 249 and E 250 Nitrites 175 (39) only dry cured bacon and similar products: dry curing followed by maturation for at least 4 days.

E 249 and E 250 Nitrites 100 (39) only dry cured ham and similar products: dry curing followed by maturation for at least 4 days.

E 249 and E 250 Nitrites 100 (39) only presunto, presunto da pa and paio do lombo and similar products: cured dry for 10 to 15 days followed by a period of stabilization from 30 to 45 days and a period of maturation of at least 2 months. Jamón curado, paleta curada, lomo pork y cecina and similar products: dry curing followed by a stabilisation period of at least 10 days and a more than 45 days maturation period.

E 251 and E 252 Nitrates 250 (39) (59) only dry cured bacon and similar products: dry curing followed by maturation for at least 4 days.

E 251 and E 252 Nitrates 250 (39) (59) only dry cured ham and similar products: dry curing followed by maturation for at least 4 days.

E 251 and E 252 Nitrates 250 (39) (59) only Jamón curado, paleta curada, lomo pork y cecina and similar products: dry curing followed by a stabilisation period of at least 10 days and a more than 45 days maturation period.

E 251 and E 252 Nitrates 250 (39) (59) only presunto, presunto da pa and paio do lombo and similar products: cured dry for 10 to 15 days followed by a period of stabilization from 30 to 45 days and a period of maturation of at least 2 months.

E 251 and E 252 Nitrates 250 (39) (40) (59) only dried ham, ham dry salt and other similar parts dry-salted: curing dry for 3 days + 1 day/kg followed by a week of post-salaison and a period of maturation/refining of 45 days to 18 months.

E 251 and E 252 Nitrates 250 (39) (59) only ham, pickled dry and similar products: the curing time depends on the shape and weight of the pieces of meat; It is approximately 10 to 14 days and is followed by a period of stabilisation/maturation.

08.3.4.3. other products cured in the traditional way. (Process cured by immersion or dry used in combination or cured by adding nitrite and/or nitrate in composite products or by injecting the brine into the product before cooking.)

E 249 and E 250 Nitrites 50 (39) only ham thought, subjected to a process of curing dry or by immersion, and produced similar: immersion and dry cured meats used in combination (without injection brine). The curing time depends on the shape and weight of the pieces of meat; It is approximately 14 to 35 days and followed by a period of stabilisation/maturation.

E 249 and E 250 Nitrites 50 (39) only jellied veal and brisket: injection of a brine in meat, followed after a minimum 2-day waiting time of cooking in boiling water for a period that shall not exceed 3 hours.

E 249 and E 250 Nitrites 180 (7) only vysoeina, selsky salam, turistický trvanlivy salam, poliean, herkules, lovecky salam, dunjaska klobasa, paprikas and similar products: the dry product is subjected to a heat treatment at 70 ° C, followed a drying or smoking for 8 to 12 days. Fermented products undergo a fermentation process in three stages from 14 to 30 days followed by smoking.

E 251 and E 252 Nitrates 300 (7) (40) only and sausages raw (salami and added): product has matured for at least 4 weeks and it presents a water/protein ratio less than 1.7.

E 251 and E 252 Nitrates 250 (39) (59) only ham, subjected to a process of curing by immersion or dry, and similar products: immersion and dry cured meats used in combination (without injection brine). The curing time depends on the shape and weight of the pieces of meat; It is approximately 14 to 35 days and is followed by a period of stabilisation/maturation.

E 251 and E 252 Nitrates 250 (7) (40) (59) only Salchichón y chorizo larga curación traducionales and similar products: period of maturation of at least 30 days.

E 251 and E 252 Nitrates 250 (7) (40) (59) only sausages dry and products like: raw sausages, fermented and dried without the addition of nitrites. The product is fermented at a temperature between 18 and 22 ° C or less (10-12 ° C) and then subjected to a process of maturation / refining of at least 3 weeks.

E 251 and E 252 nitrate 10 (39) (59) only jellied veal and brisket: injection of a brine in meat, followed after a minimum 2-day waiting time of cooking in boiling water for a period that shall not exceed 3 hours.

09 fish and fishery 09.1 products.

Fish and 09.1.1 unprocessed fishery products.

Non-processed fish Group IV Polyols GMP only fish processed, frozen and frozen, for purposes other than sweetening E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 302 L-ascorbate calcium GMP E 315 erythorbic 1500 acid (9) only red skin frozen and frozen E 316 sodium 1500 Erythorbate (9) only fish red skin frozen and deep-frozen E 330 acid citric GMP E 331 Citrates of sodium GMP E 332 Citrates potassium GMP E 333 Citrated calcium GMP E 338 - E 341, E 343, E 450-E 452 acid phosphoric - phosphates - diphosphate, triphosphate and polyphosphates 5000 (1) (4) only fish fillet frozen and frozen 09.1.2.

Shellfish unprocessed Group IV Polyols GMP only crustaceans, molluscs and cephalopods unprocessed frozen and frozen, for purposes other than sweetening E 220 - E 228 sulphur dioxide - sulphites 300 (3) (10) only crustaceans of the family Penaeidae, Solenoceridae and Aristeidae, more than 120 units per kg E 220 - 228 E sulphur dioxide - sulphites 200 (3) (10) only crustaceans of the family Penaeidae , Solenoceridae and Aristeidae, between 80 and 120 units per kg E 220 to E 228 dioxide sulphur - sulphites 150 (3) (10) only crustaceans and cephalopods fresh, frozen or deep-frozen; crustaceans of the family Penaeidae, Solenoceridae and Aristeidae, up to 80 units per kg E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 302 L-ascorbate calcium GMP E 330 citric acid GMP E 331 Citrates of sodium GMP E 332 citrate, potassium GMP E 333 Citrated calcium GMP E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate , triphosphates and polyphosphates 5000 (1) (4) only molluscs and crustaceans frozen and deep-frozen E 385 Ethylene-diamine-tetra-acetate, calcium disodium (calcium disodium EDTA) 75 only crustaceans frozen and deep-frozen E 586 4 - Hexylresorcinol 2 (91) only fresh, chilled or frozen crustaceans 09.2.

Fish and processed, including molluscs and shellfish fishery group I additives Group II dyes GMP GMP only surimi products and products like milk and salmon Group III dyes with maximum limit combined 500 (84) only surimi and similar products and salmon alternatives E 100 Curcumin 250 (36) only crustaceans precooked E 100 Curcumin 100 (35) only pasta fish and crustaceans E 100 Curcumin 100 (37) only fish smoked E 101 Riboflavines GMP only pasta fish and crustaceans E 101 Riboflavines only crustaceans GMP precooked E 101 Riboflavines GMP


Only smoked fish E 102 Tartrazine 100 (35) only pasta fish and crustaceans E 102 Tartrazine 100 (37) only fish smoked E 102 Tartrazine 250 (36) only precooked crustaceans E 110 Sunset Yellow FCF/orange yellow S 200 (63) only in the substitutes of salmon with carminic Theragra chalcogramma and Pollachius virens E 120 cochineal, acid base, carmins 100 (35) only pasta fish and crustaceans E 120 cochineal , carminic acid, carmins 100 (37) only fish smoked E 120 cochineal, carminic acid, carmins 250 (36) only precooked crustaceans E 122 Azorubine, carmoisine 100 (35) only pasta fish and crustaceans E 122 Azorubine, carmoisine 250 (36) only crustaceans precooked E 124 Ponceau 4R, cochineal red A 200 (63) only in substitutes for salmon Theragra chalcogramma-Pollachius virens E 129 allura AC 250 red based (36) only crustaceans precooked E 140 chlorophylls , chlorophyllins GMP only pasta fish and crustaceans E 140 chlorophylls, chlorophyllins GMP shellfish only precooked E 141 copper chlorophylls and complex copper-chlorophyllins GMP only pasta fish and crustaceans E 141 copper chlorophylls and complex copper-chlorophyllins GMP only crustaceans precooked E 141 complex copper chlorophylls and copper-chlorophyllins GMP only fish smoked E 142 green S 100 (35) only pasta fish and crustaceans E 142 green S 250 (36) only precooked crustaceans E 150 a - d Caramels GMP only blocks from fish and crustaceans E 150 a - d Caramels GMP shellfish only precooked E 151 brilliant black PN 250 (36) only crustaceans precooked E 151 brilliant black PN 100 (35) only pasta fish and crustaceans E 151 brilliant black PN 100 (37) only fish smoked E 153 medicinal charcoal GMP only pasta fish and crustaceans E 153 medicinal charcoal only crustaceans GMP precooked E 153 vegetable carbon medicinal GMP only fish smoked E 155 Brown HT

GMP precooked shellfish only E 160 carotenoids GMP only blocks from fish and crustaceans E 160 carotenoids GMP only crustaceans precooked E 160 a carotenoids GMP only smoked fish E 160b annatto, bixin, norbixin 10 only smoked fish E 160 c paprika extract, capsanthin, capsorubin GMP only pasta fish and crustaceans E 160 c paprika extract, capsanthin, capsorubin GMP shellfish only precooked E 160 c paprika extract , capsanthin, capsorubin GMP only fish smoked E 160 d Lycopene 10 only salmon substitutes E 160 d Lycopene 30 only pasta fish and shellfish, precooked seafood, surimi, smoked fish E 160e Beta-apocarotenal-8' (C 30) 100 (35) only pasta fish and crustaceans E 160e Beta-apocarotenal-8' (C 30) 100 (37) only fish smoked E 160e Beta-apocarotenal-8' (C 30) 250 (36) only precooked crustaceans E 161 b lutein 100 (35) only pasta fish and crustaceans E 161 b lutein 250) 36) only precooked crustaceans E 162 beetroot red, betanin GMP only pasta fish and crustaceans E 162 beetroot red, betanin GMP only precooked crustaceans E 163 anthocyanins GMP only pasta fish and crustaceans E 163 anthocyanins GMP only precooked crustaceans E 163 anthocyanins GMP (37) only smoked fish E 170 calcium Carbonate GMP only pasta fish and crustaceans dioxide E 171 titanium GMP only pasta fish and crustaceans

E 171 titanium GMP shellfish only dioxide precooked dioxide E 171 titanium GMP only fish smoked E 172 oxides and iron hydroxides GMP only pasta fish and crustaceans E 172 oxides and hydroxides of iron GMP only smoked fish E 200 - 203 E sorbic acid - sorbates 1000 (1) (2) ASP E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 6000 (1) (2) only Crangon crangon and Crangon vulgaris cooked E 200-E 213 acid - sorbic sorbates; benzoic acid - benzoates 2000 (1) (2) only fish and fishery products in semi-preserved, including crustaceans, molluscs, surimi and pastas fish and crustaceans; shellfish cooked E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 200 (1) (2) only salty dried fish E 210 to E 213 acid benzoic - benzoates 1500 (1) (2) only presented cooked shrimp in brine E 220 to E 228 dioxide sulphur - sulphites 50 (3) (10) only crustaceans and cephalopods-cooked E 220 to E 228 Anhydride sulphur - sulphites 270 (3) (10) only cooked crustaceans of the family Penaeidae, Solenoceridae and Aristeidae Plus 120 units per kg E 220 to E 228 dioxide sulphur - sulphites 200 (3) only salted dried fish of the family of the Gadidae E 220 - 228 sulphur dioxide E - sulphites 180 (3) (10) only cooked crustaceans of the family Penaeidae, Solenoceridae and Aristeidae, between 80 and 120 units per kg E 220 to E 228 sulphur dioxide - sulphites 135 (3) (10) only cooked crustaceans of the family Penaeidae , Solenoceridae and Aristeidae, up to 80 units per kg E 251 and E 252 Nitrates only herring and sprat E 315 erythorbic acid vinegar 500 1500 (9) only products fish preserves and semi-preserved E 316 sodium Erythorbate 1500 (9) only products fish preserves and semi-preserved E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate , triphosphates and polyphosphates 1000 (1) (4) only products canned crustaceans; Surimi and similar E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) only pasta fish and crustaceans, and molluscs and crustaceans frozen and frozen E 385 Ethylene-diamine-tetra-acetate, calcium disodium (calcium disodium EDTA) 75 only fish, crustaceans and molluscs canned E 392 extracts of Rosemary 15 (46) only fish and processed fishery products ', including molluscs and crustaceans, with a fat content less than or equal to 10% E 392 Rosemary extracts 150 (41) (46) only fish and processed, including molluscs and crustaceans, fish products with a fat content higher than 10% "E 450 Diphosphates 5000 (4) (81) only fish salted family of Gadidae which have undergone a prior salting by injection of saline solution or by immersion in brine to a concentration of at least 18%, followed by frequent salages dry E 451 Triphosphates 5000 (4) (81) only fish salted family of Gadidae which have undergone a prior salting by injection of saline solution or by immersion in brine at a concentration of at least 18%, followed by frequent salages dry E 452 Polyphosphates 5000 (4) (81) only salted fish of the family Gadidae which have undergone a prior salting by injection of saline solution or by immersion in brine at a concentration of at least 18%, followed by frequent salages to sec E 950 Acesulfame - K 200 only preserves and semi-preserves sour of fish and marinades of fish, crustaceans and shellfish E 951 Aspartame 300 only preserves and semi-preserves sour of fish and marinades of fish, crustaceans and molluscs E 954 saccharin and its salts of Na K and Ca 160 only preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs E 955 Sucralose 120 only sour preserves and semi-preserves sour of fish and marinades of fish, crustaceans and molluscs E 959 Neohesperidin DC 30 only preserves and semi-preserves sour of fish and marinades of fish, crustaceans and molluscs E 960 steviol Glycosides 200 (60) only preserves and semi-preserves sour fish and fish marinades , crustaceans and molluscs E 961 Neotame 10 only preserves and sour semi-preserves of fish and marinades of fish, crustaceans and molluscs E 962 salt of aspartame-acesulfame 200 (11) has only preserves and sour semi-preserves of fish and marinades of fish, crustaceans and molluscs E 969 Advantame 3 only preserves and sour semi-preserves of fish and marinades of fish, crustaceans and molluscs 09.3.

Fish group I additives only processed fish eggs eggs Group II dyes GMP GMP with the exception of the eggs of sturgeon (caviar) Group III dyes with combined maximum limit 300 (86) with the exception of the eggs of sturgeon (caviar) E 104 quinoline yellow 200 (61) with the exception of the eggs of sturgeon (caviar) E 110 Sunset Yellow FCF/orange yellow S 200 (61) with the exception of the eggs of sturgeon (caviar) E 123 amaranth 30 (68) with the exception of the sturgeon eggs (caviar) E 124 Ponceau 4R, cochineal red A 200 (61) with the exception of the eggs of sturgeon (caviar) E 160 d Lycopene 30 with the exception of the eggs of sturgeon (caviar) E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 2000 (1) (2) only products of semi-preserved fish, including fish E 284 boric acid egg 4000 (54) only eggs of sturgeon (caviar) E 285 sodium Tetraborate (borax) 4000 (54) only eggs of sturgeon (caviar) E 315 erythorbic 1500 acid (9) only products fish preserves and semi-preserved E 316 sodium 1500 Erythorbate (9)


Only products fish preserves and semi-preserved 10.

Eggs and egg products 10.1.

Unprocessed eggs 10.2.

Processed eggs and egg products group I additives E 200-E 203 acid sorbic - sorbates 1000 (1) (2) only egg frozen and frozen, dried and concentrated E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 5000 (1) (2) only liquid egg (white, yellow or whole egg) E 234 nisin 6.25 only liquid eggs pasteurized (white, yellow or whole egg) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 10000 (1) (4) only liquid egg (white, yellow or whole egg) E 392 extracts of Rosemary 200 (46) E 426 soybean 10000 only Hemicellulose egg frozen and deep-frozen dehydrated and concentrated E 475 e481 1000 E fatty acid Esters 520 25 aluminum sulphate (38) egg white liquid egg whites only E 553 b Talc 5400 only on the surface of colored non peeled hard boiled eggs E 903 carnauba wax 3600 only on the surface of colored non peeled hard boiled eggs E 904 Shellac GMP only on the surface of non-shelled boiled eggs E 1505 triethyl GMP only Citrate dry proteins 11.

Sugars, syrups, honey and table-top sweeteners 11.1.

Sugars and syrups E 220 to E 228 dioxide sulphur - sulphites 10 (3) only sugars, with the exception of corn syrup E 220 to E 228 sulphur dioxide - sulphites 20 (3) only glucose syrup, whether or not dehydrated E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 10000 (4) only food dried powdered E 551 - E 553 silicon dioxide , calcium silicate, talc, magnesium GMP silicate (1) only foodstuffs in tablets and dragees E 551 - E 553 silicon dioxide, talc, calcium silicate, magnesium silicate 10000 (1) only food dried powdered 11.2.

Other sugars and syrups group I additives E 220 - 228 sulphur dioxide E - sulphites 40 (3) E 220 to E 228 Anhydride sulphur - sulphites 70 (3) only molasses 11.3.

Honey 11.4.

Table-top sweeteners 11.4.1.

Table-top sweeteners liquid Group IV Polyols GMP E 200 - E 219 sorbic acid - sorbates; benzoic acid - benzoates; p-hydroxybenzoates 500 (1) (2) only if the water content is greater than 75% E 330 citric acid GMP E 331 Citrates of sodium GMP E 407 carrageenan GMP E 410 carob bean gum GMP E 412 guar GMP E 413 tragacanth GMP E 414 Acacia gum or gum acacia GMP E 415 xanthan GMP E 418 gum Gellan GMP E 422 Glycerol GMP E 440 pectin GMP E 460 (i) Microcrystalline Cellulose (gel of) cellulose) GMP E 463 Hydroxypropylcellulose GMP E 464 hydroxypropyl methylcellulose GMP E 465 Ethylmethylcellulose GMP E 466 sodium Carboxymethylcellulose (cellulose gum) GMP E 500 sodium carbonate GMP E 501 potassium Carbonates GMP E 575 Glucono-delta-lactone GMP E 640 Glycine and its sodium salt GMP E 950 Acesulfame-K GMP E 951 Aspartame GMP E 952 cyclamic acid and its salts of Na and Ca GMP E 954 saccharin and its salts of Na K, and Ca GMP E 955 Sucralose GMP E 957 Thaumatin GMP E 959 Neohesperidin DC GMP E 960 steviol Glycosides GMP (60) E 961 Neotame GMP E 962 salt of aspartame-acesulfame GMP E 969 Advantame GMP 11.4.2.

Table-top sweeteners Group IV Polyols GMP E 327 GMP E 330 acid calcium Lactate powder citric GMP E 331 Citrates of sodium GMP E 336 tartrate, potassium GMP E 341 calcium Phosphates GMP E 407 carrageenan GMP E 410 carob bean gum GMP E 412 guar GMP E 413 tragacanth GMP E 414 Acacia gum or gum acacia GMP E 415 xanthan GMP E 418 Gellan gum GMP

E 440 pectin GMP E 460 Cellulose GMP E 461 Methylcellulose GMP E 463 Hydroxypropylcellulose GMP E 464 hydroxypropyl methylcellulose GMP E 465 Ethylmethylcellulose GMP E 466 sodium Carboxymethylcellulose (cellulose gum) GMP E 468 sodium Carboxymethylcellulose cross-linked 50000 E 500 Carbonates of sodium GMP E 501 Carbonates of potassium GMP E 551 - E 553 silicon dioxide, calcium silicate , talc, silicate of magnesium 10000 (1) E 575 Glucono - delta - lactone GMP E 576 sodium Gluconate GMP E 577 potassium Gluconate GMP E 578 calcium Gluconate GMP E 640 Glycine and its sodium salt GMP E 950 Acesulfame-K GMP E 951 Aspartame GMP E 952 cyclamic acid and its salts of Na and Ca GMP E 954 saccharin and its salts of Na K, and Ca GMP E 955 Sucralose GMP E 957 Thaumatin GMP E 959 Neohesperidin DC GMP E 960 steviol Glycosides GMP (60) E 961 Neotame GMP E 962 salt of aspartame-acesulfame GMP E 969 Advantame GMP E 1200 Polydextrose GMP E 1521 Polyethylene glycol GMP 11.4.3.

Group IV Polyols GMP E 296 Malic acid GMP tablets table-top sweeteners E 330 citric acid GMP E 331 sodium Citrates GMP E 334 tartaric acid, (L +) - GMP E 336 tartrate, potassium GMP E 414 Gum Arabic or acacia gum GMP E 440 pectin GMP E 460 Cellulose GMP E 460 (i) microcrystalline cellulose (cellulose gel) GMP E 460 (ii) Cellulose powder GMP E 461 Methylcellulose GMP E 463 Hydroxypropylcellulose GMP E 464 hydroxypropyl methylcellulose GMP E 465 Ethylmethylcellulose GMP E 466 sodium Carboxymethylcellulose, cellulose gum GMP E 468 sodium Carboxymethylcellulose cross-linked 50000 E 470A salts of sodium, potassium and calcium in fatty acids GMP E 470 b magnesium salts from fatty acids GMP E 471 Mono - and diglycerides of fatty acids GMP E 500 Carbonates of sodium GMP E 501 Carbonates of potassium GMP E 551 - E 553 silicon dioxide , calcium silicate, talc, magnesium silicate GMP E 575 Glucono-delta-lactone GMP E 576 sodium GMP Gluconate E 577 potassium Gluconate GMP E 578 calcium Gluconate GMP E 640 Glycine and its sodium salt GMP E 641 L-leucine 50000 E 950 Acesulfame K GMP E 951 Aspartame GMP E 952 cyclamic acid and its salts of Na and Ca GMP E 954 saccharin and its salts of Na K, and Ca GMP E 955 Sucralose GMP E 957 Thaumatin GMP E 959 Neohesperidin DC GMP E 960 steviol Glycosides GMP (60) E 961 Neotame GMP E 962 salt of aspartame-acesulfame GMP E 969 Advantame GMP E 1200 Polydextrose GMP E 1201 Polyvinylpyrrolidone GMP E 1202 Polyvinylpolypyrrolidone GMP E 1521 Polyethylene glycol GMP 12.

Salts, spices, soups, sauces, salads and protein products 12.1.

Salt and salt 12.1.1 substitution products.

Salt E 170 calcium Carbonate GMP E 338 - E 341, E 343, E 450-E 452 acid phosphoric - phosphates - diphosphate, triphosphate and polyphosphates 10000 (1) (4) E 500 Carbonates, sodium GMP E 504 magnesium Carbonates GMP E 511 magnesium chloride GMP only sea salt E 530 magnesium GMP E 535 oxide - E 538 ferrocyanides 20 (1) (79) E 551 - E 553 silicon dioxide , calcium silicate, talc, magnesium 10000 E silicate 554 alumino-sodium Silicate 20 in the cheese after transfer (38) only for salt for the surface treatment of the cheeses, products of category 01.7.2 12.1.2.

Products of substitution of salt group I additives E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 10000 (1) (4) E 535 - E 538 ferrocyanides 20 (1) (79) E 551 - E 553 silicon dioxide, calcium silicate, talc, magnesium 20000 E 625 E 620 glutamic acid - glutamate GMP E 626 silicate - E 635 Ribonucleotides GMP 12.2.

Herbs, spices and seasonings 12.2.1.

Fine herbs and spices E 220 to E 228 dioxide sulphur - sulphites 150 (3) only cinnamon (Cinnamomum ceylanicum) E 460 Cellulose GMP only products dried E 470A salts of sodium, potassium and calcium in fatty acids GMP products only dry 12.2.2.

Seasonings and condiments group I group II dyes GMP GMP additives (70) only seasonings, e.g. powder curry, tandoori Group III dyes with maximum limit combined 500 (70) only seasonings, e.g. curry powder, tandoori E 104 quinoline yellow 10 (62) (70) only seasonings, e.g. powder Curry, tandoori E 160 d Lycopene 50 E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 1000 (1) (2) E 220 to E 228 Anhydride sulphur - sulphites 200 (3) only seasonings made of citrus juice E 310 to E 321 Gallates, BHQT, BHA and BHT 200 (1) (13) E 392 extracts of Rosemary 200 (41) (46) E 551 - E 553 silicon dioxide, talc, calcium silicate, magnesium silicate 30000 (1) only seasonings E E 620 625 acid glutamic - glutamate GMP E 626 - E 635 Ribonucleotides GMP 12.3.

Vinegars group I additives E 150 a - d Caramels GMP E 220 - 228 sulphur dioxide E - sulphites 170 (3) only vinegar fermentation 12.4.

Mustard group I additives Group II dyes GMP GMP Group III dyes with combined maximum limit Group IV Polyols GMP E 104 quinoline yellow 10 300 (61) E 110 Sunset Yellow FCF/yellow orange S 50 (61) E 124 Ponceau 4R, cochineal red A 35 (61) E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 1000 (1) (2) E 220 to E 228 Anhydride sulphur - sulphites 250 (3) with the exception of the mustard of Dijon E 220 - 228 E


Sulphur dioxide - sulphites 500 (3) only mustard of Dijon E 392 Rosemary extracts 100 (41) (46) E 950 Acesulfame-K 350 E 951 Aspartame 350 E 954 saccharin and its salts of Na, K and Ca 320 (52) 140 E 955 Sucralose E 959 Neohesperidin DC 50 E 961 Neotame 12 E 962 salt of aspartame-acesulfame 350 (11) b (49) (50) E 969 Advantame 4 12.5.

Soups and broths group I additives Group II dyes GMP GMP Group III dyes with combined maximum limit 50 E 160 d Lycopene 20 E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 500 (1) (2) only soups and broths liquids (except preserves) E 310-E 320 Gallates, BHQT and BHA 200 (1) (13) only soups and broths dehydrated E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 3000 (1) (4) E 363 succinic acid 5000 E 392 extracts of Rosemary 50 (46) E 427 2500 cassia gum only soups , soups and broths dehydrated E 432 to E 436 Polysorbates 1000 (1) only soups and soups E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 2000 (1) E 900 Dimethylpolysiloxane 10 E 950 Acesulfame - K 110 only soups and soups with reduced energy E 951 Aspartame 110 only soups and soups with reduced energy E 954 saccharin and its salts of Na K and Ca 110 (52) only soups, soups with reduced energy E 955 Sucralose 45 only soups and soups to reduced energy E 959 Neohesperidin DC 50 only soups and soups to reduced energy E 960 steviol Glycosides 40 (60) only soups and soups with reduced energy E 961 Neotame 5 only soups and soups to reduced energy E 962 salt of aspartame-acesulfame 110 (11) b (49) (50) only soups and soups energy-reduced E 969 Advantame 2 only soups to reduced energy value 12.6.

Group I additives Group II dyes GMP GMP sauces excluding sauces tomato Group III dyes with combined maximum limit 500 (65) including pickles, condiments, chutney and piccalilli. excluding the Group IV Polyols GMP E 104 quinoline yellow tomato-based sauces 20 (64) including pickles, condiments and chutney-piccalilli. excluding tomato sauces E 110 Sunset Yellow FCF/yellow orange S 30 (64) only pickles and piccalilli E 160 d Lycopene 50 excluding sauces made from tomatoes E 200-E 203 acid sorbic - sorbates 1000 (1) (2) only sauces emulsified with fat content of at least 60% E 200 - 203 sorbic acid E - sorbates 2000 (1) (2) only emulsified sauces with a fat content less than 60%

E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 1000 (1) (2) only emulsified sauces whose fat content is at least 60%. non-emulsified sauces E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 2000 (1) (2) only emulsified sauces with a fat content less than 60% E 210 - 213 benzoic acid E - benzoates 1000 (1) (2) only emulsified sauces with a fat content less than 60% E 210 - 213 benzoic acid E - benzoates 500 (1) (2) only emulsified sauces with a fat content of at least 60% E 310 - E 320 Gallates , BHQT and BHA 200 (1) (13) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) E 385 Ethylene-diamine-tetra-acetate, calcium disodium (calcium disodium EDTA) 75 only emulsified sauces E 392 extracts of Rosemary 100 (41) (46) E 405 Alginate propane-1, 2-diol 8000 E 416 Karaya 10000 only gum emulsified sauces E 423 gum modified acid octenylsuccinique 10000 E 426 soybean 30000 Hemicellulose only emulsified sauces E 427 cassia gum 2500 E 432-E 436 Polysorbates 5000 (1) only sauces emulsified E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 10000 (1) E 476 Polyglycerol polyricinoleate 4000 only sauces for salads E 491 to E 495 sorbitan Esters 5000 (1) only emulsified sauces E 950 Acesulfame-K 350 E 951 Aspartame 350 E 954 saccharin and its salts of Na K, and Ca 160 (52) E 955 Sucralose 450 E 959 Neohesperidin DC 50 E 960 of steviol Glycosides 120 (60) excluding E 960 steviol Glycosides (fermented or not fermented) soy sauce 175 (60) only soy sauce (fermented or not fermented) E 961 Neotame 12 E 961 Neotame 2 only as flavour-enhancer E 962 salt of aspartame-acesulfame 350 (11) b (49) (50) E 969 Advantame 4 12.7.

Salads and spreads salt group I additives Group II dyes GMP GMP E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 1500 (1) (2) E 950 Acesulfame-K 350 only Feinkostsalat E 951 Aspartame 350 only Feinkostsalat E 954 saccharin and its salts of Na, K and Ca 160 (52) only Feinkostsalat E 955 Sucralose 140 only Feinkostsalat E 959 Neohesperidin DC 50 only Feinkostsalat E 961 Neotame 12 only Feinkostsalat E 962 salt of aspartame-acesulfame 350 (11) b (49) (50) only Feinkostsalat E 969 Advantame 4 only 12.8 Delicatessen salads.

Yeast and products of yeast group I additives E 491 - 495 sorbitan GMP only dry yeast Esters E and Baker's yeast 12.9.

Protein products, excluding products of category 1.8 Group I additives Group II dyes GMP GMP Group III dyes with combined maximum limit 100 only substitutes of meat and fish to plant protein E 104 quinoline yellow 10 (61) only substitutes of meat and fish to plant protein E 110 Sunset Yellow FCF/orange yellow S 20 (61) only substitutes of meat and fish to plant protein

E 124 Ponceau 4R, cochineal red A 10 (61) only substitutes of meat and fish protein plant E 160 d Lycopene 30 only substitutes of meat and fish protein plant E 200-E 203 sorbic acid - sorbates 2000 (1) (2) only substitutes for meat, fish, crustaceans and cephalopods and cheese protein E 220 - 228 E sulphur dioxide - 200 (3) only substitutes for meat sulphites , of fish, of crustaceans and cephalopods E 220 to E 228 Anhydride sulphur - sulphites 50 (3) only gelatin E 338 to E 341, E 343, E 450-E 452 acid phosphoric - phosphates - diphosphate, triphosphate and polyphosphates 20000 (1) (4) only drinks vegetable protein E 959 Neohesperidin DC 5 only products made from vegetable protein, only as 13 flavor enhancer.

Foodstuffs intended for particular nutritional uses 13.1.

For infants and children food in low age part introductory, will apply to all the SUB-CATEGORIES.

The maximum levels of use indicated refer to foodstuffs ready for consumption prepared in accordance with the manufacturer's instructions.

E 307, E 325, E 330, E 331, E 332, 333 E, E 338, E 340, E 410, E472c and E 1450 additives must be used in accordance with the limits laid down in the annexes 2, 5, 7 or 8 of the Ordinance on special purpose foods (RS 817.022.104).

13.1.1 infant Note: producing non-pathogenic strains of lactic acid L (+) is permitted in the manufacture of acidified milks.

E 270 lactic acid GMP only form L (+) E 304 (i) Palmitate de L-ASCORBYL 10 E 306 extract rich in tocopherols 10 (16) E 307 Alpha-tocopherol 10 (16) E 308 Gamma - tocopherol 10 (16) E 309 Delta - tocopherol 10 (16) E 322 Lecithins 1000 (14) E 330 citric acid GMP E 331 sodium Citrates 2000 (43) E 332 potassium (43) E 338 acid phosphoric Citrates 1000 (4) (44) E 339 phosphate sodium 1000 (4) (15) E 340 Phosphates of potassium (4) (15) E 412 guar gum 1000 only where the liquid product contains partly hydrolysed proteins E 471 - and diglycerides of fatty acids 4000 Mono (14) E 472 citric Esters of mono - and diglycerides of fatty acids 7500 (14) products only sold in powder E 472 citric Esters of mono - and diglycerides of fatty acids 9000 (14) only products sold in liquid form in the case where they contain proteins, peptides or partly hydrolyzed amino acids E 473 sucrose ester of fatty acids 120 (14) only products containing proteins, peptides or amino acid hydrolyzed 13.1.2.

Preparations on Note: producing non-pathogenic strains of lactic acid L (+) is permitted in the manufacture of acidified milks.

E 270 lactic acid GMP only form L (+) E 304 (i) Palmitate de L-ASCORBYL 10 E 306 extract rich in tocopherols 10 (16) E 307 Alpha-tocopherol 10 (16) E 308 Gamma - tocopherol 10 (16) E 309 Delta - tocopherol 10 (16) E 322 Lecithins 1000 (14) E 330 citric acid GMP E 331 sodium Citrates 2000 (43) E 332 potassium GMP Citrates (43) E 338 phosphoric acid (4) (44) E 339 phosphate sodium 1000 (4) (15) E 340 Phosphates of potassium (4) (15) E 407 carrageenan 300 (17) E 410 flour of carob seeds 1000 (17) E 412 guar gum 1000 (17) E 440 pectin 5000


Only follow-on acidified E 471 Mono - and diglycerides of fatty acids 4000 (14) E 472 citrics of mono - and diglycerides of fatty acids Esters 7500 (14) only products sold in powder E 472 citrics of mono - and diglycerides of fatty acids Esters 9000 (14) only products sold in liquid form, where they contain proteins, peptides or partly hydrolyzed amino acids E 473-sucrose esters of fatty acids 120 (14) only products containing proteins peptides or amino acid hydrolyzed 13.1.3.

Preparations made from cereals and baby foods for infants and young children E 170 calcium GMP only preparations made from cereals and foods for babies, pH regulation Carbonate only E 260 acid acetic GMP only preparations made from cereals and food for babies, the only pH regulation E 261 Acetates of potassium GMP only preparations made from cereal and baby food , for pH only regulation E 262 sodium Acetates GMP only preparations made from cereals and food for babies, the only pH regulation E 263 calcium Acetate GMP only preparations made from cereals and food for babies, the only pH regulation E 270 acid lactic GMP only preparations made from cereals and baby food for pH regulation only, only form L (+) E 296 Malic acid GMP only preparations made from cereal and baby food, for pH only, regulation only form L (+) E 300 acid L-Ascorbic 200 (18) only foods made from cereals containing fats, including cookies and crackers, and E 300 acid L-Ascorbic 300 baby food (18) only drinks , juice and baby food fruit and vegetables E 301 L-sodium ascorbate 200 (18) only foods made from cereals containing fats, including cookies and crackers, and baby E 301 L-sodium ascorbate 300 food (18) only drinks, juices and baby food fruit and vegetables E 302 L-ascorbate calcium 200 (18) only cereal-based foods containing fats including cookies and crackers, and baby E 302 L-calcium ascorbate 300 food (18) only drinks, juices and baby food fruit and vegetables E 304 (i) Palmitate of L - ASCORBYL 100 (19) only foods made from cereals containing fats, including cookies and crackers, and baby E 306 tocopherol-rich extract food 100 (19) only cereal-based foods containing fats including cookies and crackers, and E 307 Alpha - tocopherol 100 baby foods (19) only foods made from cereals containing fats, including cookies and crackers, and E 308 Gamma - tocopherol 100 baby foods (19) only foods made from cereals containing fats, including cookies and crackers, and baby E 309 Delta - tocopherol 100 food (19) only foods made from cereals containing fats including cookies and crackers, and baby food E 322 Lecithins 10000 only biscuits and crackers, cereal-based foods, baby foods E 325 sodium Lactate GMP only preparations made from cereal and baby food, for pH regulation only, only form L (+) E 326 potassium Lactate GMP only preparations made from cereals and baby food , for regulation of pH only, only form L (+) E 327 calcium Lactate GMP only preparations made from cereal and baby food, for pH only, regulation only form L (+) E 330 acid citric GMP only preparations made from cereals and foods for babies, pH regulation only E 331 Citrates of sodium GMP only preparations made from cereal and baby food , for pH regulation only E 332 Citrates of potassium GMP only preparations made from cereal and baby food, for pH regulation only E 333 citrate, calcium GMP only preparations made from cereals and foods for babies, pH regulation only E 333 citrate, calcium GMP only produced fruit low in sugar E 334 tartaric acid , (L +) - 5000 (42) only forms L (+); only biscuits and rusks and baby E 335 tartrate, sodium food 5000 (42) only form L (+); only biscuits and rusks and baby E 336 tartrate, potassium foods 5000 (42) only form L (+); only biscuits and rusks and baby E 338 phosphoric acid 1000 food (4) only preparations made from cereals and foods for babies, pH regulation only E 339 phosphate sodium 1000 (4) (20) only cereals E 340 potassium Phosphates 1000 (4) (20) only cereals E 341 calcium Phosphates 1000 (4) (20) only cereals E 341 calcium Phosphates 1000 (4) only E 354 calcium Tartrate 5000 fruit-based desserts (42) only form L (+); only biscuits and rusks E 400 alginic acid 500 (23) only desserts and dessert E 401 sodium Alginate 500 (23) only desserts and dessert E 402 potassium Alginate 500 (23) only desserts and dessert E 404 calcium Alginate 500 (23) only desserts and dessert E 410 flour of carob seeds 10000 (21) only preparations made from cereals and baby E 410 locust bean seeds 20000 flour foods (21) only foods of cereal gluten E 412 guar 10000 gum (21) only preparations made from cereals and E 412 guar 20000 gum baby food (21) only foods cereal gluten E 414 Gum Arabic or acacia gum 10000 (21) only preparations with a basis of cereals and food for babies E 414 Gum Arabic or acacia gum 20000 (21) only foods made from cereals without gluten E 415 xanthan 10000 (21) only preparations with a basis of cereals and food for babies E 415 xanthan 20000 (21) only foods made from cereals without gluten E 440 pectin 10000 (21) only preparations made from cereals and food for babies E 440 pectin 20000 (21) only foods made from cereals without gluten E 450 Diphosphates 5000 (4) (42) only biscuits and rusks E 471 Mono - and diglycerides of fatty acids 5000 (22) only biscuits and rusks , grain-based foods, baby food E 472a acetic acid Esters of mono - and diglycerides of fatty acids 5000 (22) only biscuits and rusks, cereal-based foods, baby foods E 472 b lactic acid Esters of mono - and diglycerides of fatty acids 5000 (22) only biscuits and rusks, cereal-based foods, baby foods E 472 citric Esters of mono - and diglycerides of fatty acids 5000 (22) only biscuits and rusks , grain-based foods, baby food E 500 Carbonates, sodium GMP only as powder to raise E 501 Carbonates, potassium GMP only as powder to raise E 503 ammonium Carbonates GMP only as powder to raise E 507 acid hydrochloric GMP only preparations made from cereals and foods for babies, pH regulation only E 524 sodium hydroxide GMP only preparations made from cereal and baby food , for pH only regulation E 525 potassium hydroxide GMP only preparations made from cereals and food for babies, the only pH regulation E 526 calcium hydroxide GMP only preparations made from cereals and food for babies, the only pH regulation E 551 silicon dioxide 2000 only dry cereal E 575 Glucono - delta - lactone 5000 (42) only biscuits and rusks E 920 L-cysteine 1000 only cookies for infants and children at a young age E 1404

Oxidized starch 50000 only preparations made from cereals and food for babies E 1410 Phosphate monoamidon 50000 only preparations made from cereals and food for babies E 1412 Phosphate di 50000 only preparations made from cereals and food for babies E 1413 Phosphate phosphate di 50000 only preparations made from cereals and food for babies E 1414 Phosphate di acetyl 50000 only preparations made from cereals and baby E foods 1420 starch acetyl 50000 only preparations made from cereals and food for babies E 1422 ACETYLATED 50000 di Adipate only preparations made from cereals and baby E 1450 starch sodium starch 50000 succinate food only preparations made from cereals and baby E 1451 ACETYLATED 50000 oxidized starch foods only preparations made from cereals and babyfood 13.1.4.

Other foods for young children Note: producing non-pathogenic strains of lactic acid L (+) is permitted in the manufacture of acidified milks.

E 270 lactic acid GMP only form L (+) E 304 (i) Palmitate of L - ASCORBYL 100 (19) E 306 extract rich in tocopherols 100 (19) E 307 Alpha - tocopherol 100 (19) E 308 Gamma - tocopherol 100 (19) E 309 Delta - tocopherol 100 (19) E 322 Lecithins 10000 (14) E 330 citric acid GMP E 331 sodium Citrates 2000 (43) E 332 potassium GMP Citrates (43) E 338


Phosphoric acid (1) (4) (44) E 339 phosphate sodium 1000 (1) (4) (15) E 340 phosphate potassium 1000 (1) (4) (15) E 407 carrageenan 300 E 410 flour of carob seeds 10000 (21) E 412 gum guar 10000 (21) E 414 Gum Arabic or acacia gum 10000 (21) E 415 xanthan gum 10000 (21) E 440 pectin 5000 (21) E 471 Mono - and diglycerides of fatty acids 4000 (14) E 472 citric Esters of mono - and diglyceride fatty 7500 (14) only products sold in powder E 472 citrics of mono - and diglycerides of fatty acids Esters 9000 (14) only products sold in liquid form, where they contain proteins, peptides or amino acids, partially hydrolyzed E 473 sucrose ester of fatty acids 120 (14) only products containing proteins, peptides or hydrolyzed amino acids E 500 Carbonates, sodium GMP E 501 Carbonates of potassium GMP E 503 GMP E 507 hydrochloric acid GMP ammonium Carbonates

Only for pH regulation E 524 sodium hydroxide GMP only for pH regulation E 525 potassium hydroxide GMP only for pH E 1404 oxidized starch 50000 E regulation 1410 monoamidon 50000 E Phosphate 1412 di 50000 E Phosphate Phosphate di 1413 phosphated 50000 E 1414 ACETYLATED 50000 E di Phosphate 1420 starch acetyl 50000 E 1422 Adipate di acetyl 50000 E 1450 starch sodium starch 50000 succinate 13.1.5.

Dietary foods for special medical purposes for infants and young children as defined in directive 1999/21/EC and special infant 13.1.5.1.

Dietary foods for special medical purposes for infants and infant special categories 13.1.1 and 13.1.2 additives may be used.

E 170 calcium GMP E 304 (i) Palmitate de L-ASCORBYL 100 E 331 sodium Citrates GMP E 332 potassium citrate GMP E 333 calcium Citrates GMP E 338 acid phosphoric Carbonate 1000 (1) (4) only for E 339 sodium Phosphates 1000 pH regulation (1) (4) (20) E 340 phosphate potassium 1000 (1) (4) (20) E 341 Phosphates of calcium 1000 (1) (4) (20) E 401 sodium Alginate 1000 from four months, in special composition adapted food products, required to treat metabolic disorders and for supply by stomach tube E 405 Alginate propane-1, 2-diol 200 from twelve months, under special arrangements for young children suffering from intolerance to milk cow or inborn errors of metabolism E 410 flour, bean gum 10000 from birth in products to reduce Gastroesophageal E 412 guar gum 10000 from birth, in products as liquid preparations containing proteins, peptides or amino acid hydrolyzed E 415 xanthan 1200 from birth, for use in products based on amino acids or peptides for patients suffering from malabsorption of protein failure of the gastrointestinal tract or inborn errors of metabolism E 440 pectin 10000 from birth, in products used in the case of gastrointestinal disorders E 466 sodium Carboxymethylcellulose, cellulose 10000 from birth gum, in products for the dietary treatment of congenital disorders of the metabolism E 471 Mono - and diglycerides of fatty acids 5000 from birth under specialized schemes, and in particular free protein E 472 Esters of mono - and diglycerides of fatty acids 7500 only products sold powdered citric diets from birth E 472 Esters citrics of mono - and diglycerides of fatty acids 9000 only products sold in liquid form, from birth E 473 sucrose ester of fatty acids 120 only products containing proteins , peptides or amino acid hydrolyzed E 500 Carbonates, sodium GMP only as powder to raise E 501 Carbonates, potassium GMP only as powder to raise E 507 hydrochloric acid GMP only as powder to raise E 524 sodium hydroxide GMP only for pH regulation E 525 potassium hydroxide GMP only for pH regulation E 526 calcium hydroxide GMP only for pH E 1450 starch sodium starch 20000 succinate regulation only preparations for infants and preparations on 13.1.5.2.

Dietetic foods for medical purposes special for babies and toddlers categories 13.1.2 and 13.1.3 additives may be used, with the exception of additives E 270, E 333 E 341.

E 401 Alginate, sodium 1000 from four months in special composition adapted food products, required to treat metabolic disorders and for supply by stomach tube E 405 Alginate propane-1, 2-diol 200 from twelve months, under special arrangements for young children suffering from intolerance to milk cow or inborn errors of metabolism E 410 flour, carob 10000 seeds from the birth in products to reduce Gastroesophageal E 412 gum guar 10000 from birth, in products in the form of liquid preparations containing proteins, peptides or hydrolyzed amino acids E 415 xanthan gum 1200 from birth, for use in products based on amino acids or peptides for patients suffering from malabsorption of protein failure of the gastrointestinal tract or inborn errors of metabolism E 440 pectin 10000 from birth, in products used in the case of gastrointestinal disorders E 466 sodium Carboxymethylcellulose, cellulose 10000 from birth gum, in products for the dietary treatment of congenital disorders of the metabolism E 471 Mono - and diglycerides of fatty acids 5000 from birth under specialized schemes, and in particular free protein E 472 Esters of mono - and diglycerides of fatty acids 7500 only products sold powdered citric diets from birth E 472 Esters citrics of mono - and diglycerides of fatty acids 9000 only products sold in liquid form, from birth E 473 sucrose ester of fatty acids 120 only products containing proteins peptides or amino acid hydrolyzed E 1450 starch sodium starch 20000 13.2 succinate.

Dietary foods for special medical purposes (excluding products under 13.1.5 category) products falling within this category may also contain additives permitted in the corresponding food categories.

Group I additives Group II dyes GMP GMP Group III dyes with maximum combined 50 (89) Group IV Polyols GMP E 104 quinoline yellow 10 (61) E 110 Sunset Yellow FCF/yellow orange S 10 (61) E 124 Ponceau 4R, cochineal red A 10 (61) E 160 d Lycopene 30 E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 1500 (1) (2) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) E 405 Alginate propane-1, 2-diol 1200 E 406 agar GMP only foodstuffs in tablets and dragees E 432 - E 436 Polysorbates 1000 (1) E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 (1) E 475 e481 5000 E fatty acid Esters Esters of propane-1 477 2- diol fatty acid 1000 E 481 and E 482 Stearoyl - 2 - lactylate sodium and sodium stearoyl-2-lactylate, calcium 2000 (1) E 491-E 495 sorbitan Esters 5000 (1) E 950 Acesulfame-K 450 E 951 Aspartame 1000 E 952 cyclamic acid and its salts of Na and Ca 400 (51) E 954 saccharin and its salts of Na, K and Ca 200 (52) E 955 Sucralose 400 E 959 Neohesperidin DC 100 E 960 of steviol Glycosides 330 (60)

E 961 Neotame 32 E 962 salt of aspartame-acesulfame 450 (11) a (49) (50) E 969 Advantame 10 13.3.

Foods diet for weight control intended to replace a meal or food intake for a day (in whole or in part) Group I group II dyes GMP GMP Group III dyes additives with combined maximum limit 50 Group IV Polyols GMP E 104 quinoline yellow 10 (61) E 110 Sunset Yellow FCF/yellow orange S 10 (61) E 124 Ponceau 4R cochineal red A 10 (61) E 160 d Lycopene 30 E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 1500 (1) (2) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) E 405 Alginate propane-1, 2-diol 1200 E 432 to E 436 Polysorbates 1000 (1) E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 (1) E 475 e481 5000 E fatty acid Esters Esters of propane-1 477 2- diol fatty acid 1000 E 481 and E 482 Stearoyl - 2 - lactylate sodium and sodium stearoyl-2-lactylate, calcium 2000 (1) E 491-E 495 sorbitan Esters 5000 (1) E 950 Acesulfame-K 450 E 951 Aspartame 800 E 952 cyclamic acid and its salts of Na and Ca 400 (51) E 954 saccharin and its salts of Na, K and Ca 240 (52) E 955 Sucralose 320 E 959 Neohesperidin DC 100 E 960 of steviol Glycosides 270 (60)

E 961 Neotame 26 E 962 salt of aspartame-acesulfame 450 (11) a (49) (50) E 969 Advantame 8 13.4.


Food suitable for people with an intolerance to gluten products falling within this category may also contain additives permitted in the corresponding food categories.

Group I additives including dry pasta Group II dyes GMP GMP Group IV Polyols GMP E 338 - E 341, E 343, E 450-E 452 acid phosphoric - phosphates - diphosphate, triphosphate and polyphosphates 5000 (1) (4) 14.

Drinks 14.1.

Non-alcoholic beverages 14.1.1.

Water, including natural mineral water, spring water and all other waters bottled or packaged E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 500 (1) (4) only water table prepared 14.1.2.

Fruit juices and vegetable juices group I additives only vegetable juice E 170 calcium Carbonate GMP only grape E 200 - 203 E sorbic acid - sorbates 500 juice (1) (2) only sod... saft and sodet... saft E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 2000 (1) (2) only juices, unfermented, to use of wine of mass E 210 to E 213 benzoic acid - benzoates 200 (1) (2) only sod... saft and sodet... saft E 220 to E 228 sulphur dioxide - sulphites 2000 (3) only concentrated juice of grape for making wine House E 220 to E 228 dioxide sulphur - sulphites 350 (3) only lime juice and lemon E 220 - 228 E sulphur dioxide - sulphites 50 (3) only orange juice, grapefruit, Apple and pineapple for sale in bulk in catering establishments E 220 to E 228 Anhydride sulphur - sulphites 70 (3) only grape juice, unfermented, to use of sacramental wine E 296 Malic acid 3000 only pineapple juice E 300 acid L-Ascorbic GMP E 330 citric acid 3000 E 336 potassium Tartrates GMP only grape E 440 pectin 3000 only pineapple and fruit juice from the passion E 900 Dimethylpolysiloxane 10 only pineapple juice and sod... saft and sodet... saft 14.1.3.

Fruit nectars, vegetable nectars and similar products group I additives only vegetables nectars; addenda E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used.

E 200-E 203 acid sorbic - sorbates 250 (1) (2) only Swedish tradition fruit syrups; the maximum quantity applies if the additives E 210-213, benzoic acid - benzoates, have also been used.

E 200-E 203 acid sorbic - sorbates 300 (1) (2) only fruit syrups of Swedish and Finnish tradition E 210 to E 213 acid benzoic - benzoates 150 (1) (2) only syrups tradition Swedish and Finnish fruit E 270 lactic acid 5000 E 296 Malic acid GMP only Swedish tradition fruit syrups and Finnish E 300 acid L-Ascorbic GMP E 330 citric acid 5000 E 440 pectin 3000 only pineapple and passionfruit E 466

Sodium carboxymethylcellulose, cellulose GMP only tradition fruit syrups gum Swedish or Finnish citrus E 950 Acesulfame - K 350 only products energy-reduced or with no added sugar E 951 Aspartame 600 only produced energy-reduced or with no added sugar E 952 cyclamic acid and its salts of Na and Ca 250 (51) only produced energy-reduced or with no added sugar E 954 saccharin and its salts of Na K, and Ca 80 (52) only products energy-reduced or with no added sugar E 955 Sucralose 300 only produced energy-reduced or with no added sugar E 959 Neohesperidin DC 30 only produced energy-reduced or with no added sugar E 960 steviol Glycosides 100 (60) only products energy-reduced or with no added sugar E 961 Neotame 20 only produced energy-reduced or with no added sugar E 962 salt aspartame-acesulfame 350 (11) a (49) (50) only produced energy-reduced or with no added sugar E 969 Advantame 6 only products energy-reduced or made with no sugar added 14.1.4.

Aromatized drinks group I additives additives E 420, E 421, E 953 E 965, E 966 E 967 may not be used.
E 968 additive may not be used, except for specific purposes under this category of applications.

Group II dyes GMP GMP (74) excluding chocolate milk and malted products group III dyes with maximum limit combined 100 (25) (74) excluding chocolate milk and malted products E 104 quinoline yellow 10 (61) (74) excluding chocolate milk and malted products E 110 Sunset Yellow FCF/orange yellow S 20 (61) (74) excluding chocolate milk and malted products E 124 Ponceau 4R cochineal red A 10 (61) (74) excluding chocolate milk and malted products E 160 d Lycopene 12 excluding drinks dilute E 200 - 203 E sorbic acid - sorbates 250 (1) (2) the maximum quantity applies if additives E 210-213, benzoic acid - benzoates, have also been used.

E 200-E 203 acid sorbic - sorbates 300 (1) (2) excluding beverages dairy E 210 to E 213 acid benzoic - benzoates 150 (1) (2) excluding dioxide E 220 to E 228 Anhydride dairy-based drinks - sulphites 20 (3) only transfer from concentrates in flavoured non-alcoholic beverages containing sulphur dioxide E 220 to E 228 Anhydride fruit juice - sulphites 250 (3) only other concentrated juice fruit or fruit crushed; capile, groselha E 220 to E 228 sulphur dioxide - sulphites 350 (3) only concentrated juice of fruits containing at least 2.5% of barley (barley water) E 220 to E 228 dioxide sulphur - sulphites 50 (3) only drinks without alcohol containing at least 235 g/l of glucose syrup E 242 Dimethyldicarbonate 250 (24) E 297 fumaric 1000 acid only powder instant drink fruit E 338 to E 341 , E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 2000 (1) (4) only drinks chocolate and malt to dairy E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 20000 (1) (4) only drinks plant protein E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate , triphosphates and polyphosphates 4000 (1) (4) only beverages containing whey protein Sport E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 500 (1) (4) only drinks Sport E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 700 (1) (4) E 355 - E 357 adipic acid - adipates 10000 (1) only powders for the domestic beverage preparation

E 363 acid succinic 3000 only powders for making domestic beverage E 405 Alginate propane-1, 2-diol 300 E 423 gum modified acid octenylsuccinique 1000 only in energy drinks and beverages containing fruit E 426 soybean 5000 Hemicellulose juice only dairy-based beverages, intended for sale at retail E 444 Acetate isobutyrate sucrose 300 only drinks disorders E 445 glycerol resin Esters of wood 100 only drinks disorders E 459 Beta-Cyclodextrin 500 only instant powder drinks flavoured É 473-474 sucrose esters of acids fatty - sucroglycerides 10000 (1) only powders for the preparation of hot beverages E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 5000 (1) only drinks based on anise, made from dairy products, to nuts of coconut and almond E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate, calcium 2000 (1) only intended powders to the making hot drinks E 900 Dimethylpolysiloxane 10 E 950 Acesulfame-K 350 only produced energy-reduced or with no added sugar E 951 Aspartame 600 only produced energy-reduced or with no added sugar E 952 cyclamic acid and its salts of Na and Ca 250 (51) only produced energy-reduced or with no added sugar E 954 saccharin and its salts of Na K, and Ca 100 (52) only gaseosa energy-reduced or with no added sugar E 954 saccharin and its salts of Na, K and Ca 80 (52) only produced energy-reduced or with no added sugar E 955 Sucralose 300 only produced energy-reduced or with no added sugar E 957 Thaumatin 0.5 only flavoured non-alcoholic water-based drinks , as a flavour enhancer only E 959 Neohesperidin DC 30 only produced energy-reduced or with no added sugar, with the exception of drinks aromatized milk and products derived from milk E 959 Neohesperidin DC 50 only drinks milk and products derived from milk, energy-reduced or with no added sugar E 960 80 steviol Glycosides (60) only products, energy-reduced or with no added sugar E 961

Neotame 2 only products at reduced energy or without added sugars, as a flavour-enhancer E 961 Neotame 20 only produced in energy-reduced or with no added sugar E 962


Salt of aspartame-acesulfame 350 (11) a (49) (50) only products, energy-reduced or with no added sugar E 968 Erythritol 16000 only produced energy reduced or made without added sugars only as a flavour enhancer E 969 Advantame 6 only reduced energy value or manufactured without added sugars E 999 quillaia 200 from products (45) 14.1.5.

Coffee, tea, herbal and fruit teas, chicory; tea, infusions of plants and fruits and chicory extracts; tea, plants, fruit and cereals for infusion, as well as blends and instant preparations of these 14.1.5.1 products.

Coffee and extracts of coffee E 901 beeswax white and yellow GMP only coffee beans, as a coating agent E 902 candelilla wax GMP only coffee beans, such as coating E 903 carnauba 200 wax only coffee beans, as a coating agent E 904 Shellac GMP only coffee beans, as a coating 14.1.5.2 agent.

Other group I additives excluding tea leaf unflavoured; including instant coffee flavoured; addenda E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used in beverages.

E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 600 (1) (2) only liquid concentrates of tea and infusions of fruits and plants E 242 Dimethyldicarbonate 250 (24) only liquid tea E 297 fumaric 1000 acid concentrate only preparations instant flavored tea and infusions of plants E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 2000 (1) (4) only drinks coffee for vending machines; Instant tea and infusions of instant plants E 355-E 357 adipic acid - adipates 10000 (1) only powders for housewife drinks E 363 succinic acid making 3000 only powders for making domestic beverage E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 1000 (1) only liquid coffee conditioning E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 10000 (1) only powders for the preparation of hot beverages E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate calcium 2000 (1) only powders for the preparation of hot beverages E 491 to E 495 sorbitan Esters 500 (1) only liquid concentrates of tea and infusions of fruits and plants 14.2.

Alcoholic beverages, including alcoholic and low alcohol 14.2.1 equivalents.

Beer and malt beverages E 150a, b, d caramel regular, caramel of sulfite caramel and caustic sulfite from ammonium GMP E 150 c ammonia Caramel 6000 E 150 c ammonia Caramel 9500 only 'beer of table/Tafelbier/Table beer' (containing less than 6% of primitive must); Brown Ale, Porter, Stout and Old Ale E 200 - 203 sorbic acid E - sorbates 200 (1) (2) only beer containing more than 0.5% of fermentable sugar or juice or fruit concentrates added E 210 to E 213 acid benzoic - benzoates 200 (1) (2) only non-alcoholic beer; beer containing more than 0.5% of fermentable sugar or juice or fruit concentrates added E 220 to E 228 sulphur dioxide - sulphites 20 (3) E 220 to E 228 Anhydride sulphur - sulphites 50 only beer undergoing a second fermentation in the barrel E 270 acid lactic GMP E 300 acid L-Ascorbic GMP E 301 L-ascorbate sodium GMP E 330 citric acid GMP E 405 propane-1 Alginate 2- diol 100 E 414 Gum Arabic or gum acacia GMP E 950 Acesulfame-K 25 (52) only beer at reduced energy E 950 Acesulfame-K 350 only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive wort) except Obergariges Einfachbier; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the type oud bruin E 951 Aspartame 25 only beer at reduced energy E 951 Aspartame 600 only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive wort) except Obergariges Einfachbier; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the type oud bruin E 954 saccharin and its salts of Na, K and Ca 80 (52) only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive wort) except Obergariges Einfachbier; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the type oud bruin E 955 Sucralose 10 only beer at reduced energy E 955 Sucralose 250 only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive wort) except Obergariges Einfachbier; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the type oud bruin E 959 Neohesperidin DC 10 only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive wort) except Obergariges Einfachbier; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the type oud bruin E 959 Neohesperidin DC 10 only beer at reduced energy E 960 steviol Glycosides 70 (60) only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive wort) except Obergariges Einfachbier; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the type oud bruin E 961 Neotame 1 only beer at reduced energy E 961 Neotame 20 only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive wort) except Obergariges Einfachbier; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin E 962 salt of aspartame-acesulfame 25 type (11) b (49) (50) only beer at reduced energy E 962 salt of aspartame-acesulfame 350 (11) a (49) (50) only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive wort) except Obergariges Einfachbier; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the type oud bruin E 969 Advantame 6 only alcohol-free beer or with an alcohol content not exceeding 1.2% vol; Beer table/Tafelbier/Table Beer (containing less than 6% of primitive must), except 'obergariges Einfachbier '; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the oud bruin E 969 Advantame 0.5 type only reduced energy E 1105 Lysozyme GMP only beers beer undergoing pasteurization or sterilization filtration E 1200 Polydextrose GMP only beers at energy value reduced or low alcoholic 14.2.2.

Wines and wine and equivalent beverages without alcohol the use of additives is permitted in accordance with Annex 2 to the Ordinance of the DFI on alcoholic beverages.

E 200-E 203 acid sorbic - sorbates 200 (1) (2) only products without alcohol E 210 to E 213 benzoic acid - benzoates 200 (1) (2) only products without alcohol E 220 to E 228 Anhydride sulphur - 200 (3) only products sulfites alcoholic E 242 Dimethyldicarbonate 250 (24) only products without alcohol 14.2.3.

Cider and Perry group I additives additives E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used.

Group II dyes GMP GMP excluding cider clogged Group III dyes with combined maximum limit 200 excluding clogged cider E 104 quinoline 25 yellow (64) excluding clogged cider E 110 Sunset Yellow FCF/orange yellow S 10 (64) excluding clogged cider E 150 a - d Caramels GMP only cider clogged E 200 - E 203 sorbic acid - sorbates 200 (1) (2) E 220 - 228 E sulphur dioxide - sulphites 200 (3) E 242 Dicarbonate of dimethyl 250 (24) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) E 405 propane-1, 2-diol 100 excluding cider Alginate clogged E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 (1) E 900 Dimethylpolysiloxane 10 excluding cider clogged E 950 Acesulfame-K 350 E 951 Aspartame 600 E 954 saccharin and its salts of Na K, and Ca 80 (52) 50 E 955 Sucralose E 959 Neohesperidin DC 20 E 961 Neotame 20 E 962 salt of aspartame-acesulfame 350 (11) a (49) (50) E 969 Advantame 6 E 999 quillaia 200 extracts (45) excluding clogged cider 14.2.4.

Fruit etmade wine group I additives additives E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used.

Group II dyes GMP GMP Group III dyes with maximum limit combined 200 E 104 quinoline yellow 20 (61) E 110 Sunset Yellow FCF/yellow orange S 10 (61) E 124 Ponceau 4R, cochineal red A 1 (61) E 160 d Lycopene 10 E 200 - 203 sorbic acid E - sorbates 200 (1) (2) E 220 - 228 sulphur dioxide E - 200 (3) E 220 to E 228 sulphites


Sulphur dioxide - sulphites 260 (3) only made wine E 242 Dimethyldicarbonate 250 (24) only wines from fruit and wines low alcohol E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) E 353 acid metatartaric 100 only made wine E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 14.2.5.

Mead Group I additives additives E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used.

Group II dyes GMP GMP E 200-E 203 acid sorbic - sorbates 200 (1) (2) E 220-E 228 dioxide sulphur - sulphites 200 (3) E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 (24) 14.2.6.

Drinks group I additives with the exception of the whisky or whiskey; addenda E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used except in the liquor.

Group II dyes GMP GMP except rum, whisky or whiskey, grain spirit, spirits of wine, spirits distilled from grape marc or marc, spirit fruit marc, raisin spirit or grape brandy, raisin spirit or raisin brandy, brandy of cider and pear, honey brandy, Bierbrand Bierbrand or beer, Topinambur brandy or eau de vie of Jerusalem artichoke spirits (followed by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London gin, Sambuca, maraschino, marrasquino or maraskino and mistra Group III dyes with maximum limit combined 200 (87) except rum, whisky or whiskey, drink of cereals, wine spirits, grape marc spirit fruit marc spirit , spirits raisin or grape brandy, fruit spirit, brandy of cider and pear, honey brandy, lie spirit, Topinambur or Jerusalem artichoke brandy, spirits (followed by the name of the fruit) obtained by maceration and distillation, spirit (accompanied by the name of the fruit or the raw material used), London gin, Sambuca, maraschino, marrasquino or maraskino and mistra E 104 quinoline 180 yellow (61) except rum whisky or whiskey, cereal drinks, spirits distilled from wine, spirits distilled from grape marc or marc, fruit marc spirit, spirits raisin or grape brandy, raisin spirit or raisin brandy, brandy of cider and pear, honey brandy, Bierbrand, Bierbrand or beer, Topinambur or Jerusalem artichoke brandy brandy, spirits (followed by the name of the fruit) obtained by maceration and distillation Geist (with the name of the fruit or the raw material used), London gin, Sambuca, maraschino, marrasquino or maraskino and mistra E 110 yellow orange S 100 (61) except rum, whisky or whiskey, drink of cereals, wine spirits, spirits distilled from grape marc or marc, fruit marc spirit, spirits raisin or grape brandy, raisin spirit or raisin brandy cider and PEAR brandy, brandy honey, Bierbrand, Bierbrand or beer, Topinambur brandy or eau de vie of Jerusalem artichoke, spirits (followed by the name of the fruit) obtained by maceration and distillation, Geist, (along with the name of a fruit or the raw material used) London gin, Sambuca, maraschino, marrasquino or maraskino and mistra E 123 amaranth 30 except rum, whisky or whiskey grain spirit, spirits distilled from wine, spirits distilled from grape marc or marc, fruit marc spirit, spirits raisin or grape brandy, raisin spirit or raisin brandy, brandy of cider and pear, honey brandy, Bierbrand, Bierbrand or beer, Topinambur or Jerusalem artichoke brandy brandy, spirits (followed by the name of the fruit) obtained by maceration and distillation Geist (with the name of the fruit or the raw material used), London gin, Sambuca, maraschino, marrasquino or maraskino and mistra E 124 Ponceau 4R 170 (61) except rum, whisky or whiskey, drink of cereals, wine spirits, spirits distilled from grape marc or marc, fruit marc spirit, spirits raisin or grape brandy, raisin spirit or raisin brandy cider and PEAR brandy, brandy honey, Bierbrand, Bierbrand or beer, Topinambur or Jerusalem artichoke brandy brandy, spirits (followed by the name of the fruit) obtained by maceration and distillation, Geist, (along with the name of a fruit or the raw material used) London gin, Sambuca, maraschino, marrasquino or maraskino and mistra E 150 a - d Caramels GMP except fruit brandies spirits (followed by the name of the fruit) obtained by maceration and distillation, Geist, (along with the name of a fruit or the raw material used) London gin, sambuca, maraschino, marrasquino or maraskino and mistra. Whisky or whiskey can only contain the additive E 150A.

E 160b annatto, bixin, norbixin 10 only liqueurs E 174 money GMP E 175 gold GMP E 220 - 228 sulphur dioxide E - sulphites 50 (3) only liquor distilled with whole pears E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) with the exception of the whisky or whiskey E 405 Alginate propane-1 , 2-diol 10000 only emulsified liqueurs E 416 Karaya gum 10000 only liqueurs egg E 445 wood 100 resin glycerol Esters only drinks disorders E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 (1) with the exception of the whisky or whiskey E 475 e481 Esters of fatty acids 5000 only emulsified liqueurs E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate, calcium 8000 (1) only emulsified liqueurs 14.2.7.

Flavoured wine-based 14.2.7.1 products.

Aromatized wines group I additives additives E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used.

E 100 Curcumin 100 (26) (27) only americano, bitter vino E 101 Riboflavines 100 (26) (27) only americano, bitter vino E 102 Tartrazine 100 (26) (27) only americano, bitter vino E 104 quinoline yellow 50 (26) (27) only americano, bitter vino E 110 Sunset Yellow FCF/orange yellow S 50 (27) only bitter vino E 120 cochineal 100 (26) (27) only americano , bitter vino E 122 Azorubine, carmoisine 100 (26) (27) only americano, bitter vino E 123 amaranth 100 (26) (27) only americano, bitter vino E 123 amaranth 30 only apéritif wines E 124 red cochineal A (Ponceau 4R) 50 (26) (27) only americano, bitter vino E 129 allura AC 100 red (27) only bitter vino E 150 a - d Caramels GMP E 200 - 203 sorbic acid E - sorbates 200 (1) (2) E 220 - 228 sulphur dioxide E - sulphites 200 (3) E 242 Dicarbonate dimethyl 250 (24) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 5000 (1) 14.2.7.2.

Aromatised wine group I additives additives E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used.

E 100 Curcumin 100 (28) only bitter soda E 101 Riboflavines 100 (28) only bitter soda E 102 Tartrazine 100 (28) only bitter soda E 104 quinoline yellow 50 (61) only bitter soda E 110 Sunset Yellow FCF/yellow orange S 50 (61) only bitter soda E 120 cochineal 100 (28) only bitter soda E 122 Azorubine, carmoisine 100 (28) only bitter soda E 123 amaranth 100 (28) only bitter soda E 124 cochineal red A (Ponceau 4R) (50) (61) only bitter soda E 129 allura AC 100 red (28) only bitter soda E 150 a - d Caramels GMP except sangria, clarea zurra E 200-E 203 sorbic acid - sorbates 200 (1) (2) E 220 - 228 sulphur dioxide E - sulphites 200 (3) E 242 Dimethyldicarbonate 250 (24) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate , triphosphates and polyphosphates 1000 (1) (4) E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 5000 (1) 14.2.7.3.

Cocktails aromatized wine-product group I additives additives E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used.

Group II dyes GMP GMP Group III dyes with maximum limit combined 200 (87) E 104 quinoline yellow 50 (61) E 110 Sunset Yellow FCF/yellow orange S 50 (61) E 124 Ponceau 4R, cochineal red A 50 (61) E 160 d Lycopene 10 E 200 - 203 sorbic acid E - sorbates 200 (1) (2) E 220 to E 228 Anhydride sulphur - sulphites 200 (3) E 242 Dimethyldicarbonate 250 (24) E 338 to E 341 , E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 5000 (1) 14.2.8.

Other alcoholic beverages, including mixtures of alcoholic beverages and non-alcoholic beverages and spirits with an alcohol strength less than 15% vol group I additives additives E 420, E 421, E 953, E 965, E 966, E 967 and 968 E cannot be used.

Group II dyes GMP GMP Group III dyes with maximum limit combined 200 (87) only alcoholic beverages having an alcoholic strength less than 15% vol E 104 quinoline yellow 180 (61)


Only alcoholic beverages having a title alcoholic strength less than 15% vol E 110 Sunset Yellow FCF/yellow orange S 100 (61) only alcoholic beverages having an alcoholic strength less than 15% vol E 123 amaranth 30 only alcoholic beverages with an alcohol strength less than 15% vol E 124 Ponceau 4R, cochineal A 170 Red (61) only alcoholic beverages having an alcoholic strength less than 15% vol E 160b annatto , bixin, norbixin 10 only alcoholic beverages having an alcoholic strength less than 15% vol E 160 d Lycopene 30 E 200 - 203 sorbic acid E - sorbates 200 (1) (2) only alcoholic beverages having an alcoholic strength less than 15% vol E 210 to E 213 acid benzoic - benzoates 200 (1) (2) only alcoholic beverages having an alcoholic strength by less than 15% vol E 220 - 228 E sulphur dioxide - sulphites 20 (3) only fermented beverages made from grape must E 242

Dimethyldicarbonate 250 (24) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 1000 (1) (4) E 405 propane-1, 2-diol 100 Alginate only fermented beverages made from grape must E 444 Acetate isobutyrate sucrose 300 only flavoured alcoholic beverages, disorders, having an alcoholic strength lower than 15% E 445 glycerol wood 100 resin Esters only flavoured alcoholic beverages , disorders, with an alcohol strength less than 15% E 473 - E 474 sucrose esters of fatty acids - sucroglycerides 5000 (1) E 481 - E 482 Stearoyl - 2 - lactylate and sodium stearoyl-2-lactylate, calcium 8000 (1) only flavoured beverages having an alcoholic strength lower than 15% E 950 Acesulfame-K 350 E 951 Aspartame 600 E 952 cyclamic acid and its salts of Na and Ca 250 (51) only mixtures of alcoholic beverages and non-alcoholic beverages E 954 saccharin and its salts from NA, K and Ca 80 (52) E 955 Sucralose 250 E 959 Neohesperidin DC 30 E 960 of steviol Glycosides 150 (60) E 961 Neotame 20 E 962 salt of aspartame-acesulfame 350 (11) a (49) (50) E 969 Advantame 6 15.

Snacks sales ready 15.1.

Appetizers made from potatoes, cereals, flour, starch or starch group I group II dyes GMP GMP additives (71) Group III dyes with maximum limit combined 100 (71) excluding appetizers dirty extruded or blown Group III dyes with maximum limit combined 200 (71) only appetizers dirty extruded or blown E 160b annatto, bixin, norbixin 10 excluding appetizers dirty extruded or blown E 160b annatto bixin, norbixin 20 only salted appetizers extruded or blown E 160 d Lycopene 30 E 200 - 203 E; E 214 to E 219 acid sorbic - sorbates; p hydroxybenzoates 1000 (1) (2) (5) E 220 to E 228 Anhydride sulphur - sulphites 50 (3) only appetizers to from cereals and potato BHQT, E 310-E 320 Gallates and BHA 200 (1) only nibbles cereal E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) E 392 extracts of Rosemary 50 (41) (46) E 405 Alginate propane-1 , 2-diol 3000 only appetizers to from cereals and potato E 416 Karaya gum 5000 only appetizers to from cereals and potato E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate, calcium 2000 (1) only nibbles cereal E 481 - E 482 Stearoyl-2-lactylate sodium and sodium stearoyl-2-lactylate, calcium 5000 (1) only appetizers to from cereals and potato E 901 beeswax white and yellow

GMP only as coating E 902 wax Candelilla GMP only as coating E 903 carnauba 200 only wax like coating agent E 904 Shellac GMP only as a coating agent E 950 Acesulfame-K 350 E 951 Aspartame 500 E 954 saccharin and its salts of Na, K and Ca 100 (52) E 955 Sucralose 200 E 959 Neohesperidin DC 50 E 960 of steviol Glycosides 20 (60) E 961 Neotame 18 E 961 Neotame 2

Only as flavour-enhancer E 962 salt of aspartame-acesulfame 500 (11) b (49) (50) E 969 Advantame 5 15.2.

Nuts processed group I group II dyes GMP GMP Group III dyes additives with combined maximum 100 only dirty coated nuts E 160b annatto, bixin, norbixin 10 only coated nuts salted E 160 d Lycopene 30 E 200-E 203; E 214 to E 219 acid sorbic - sorbates; p hydroxybenzoates 1000 (1) (2) (5) only E 220 - 228 E sulphur dioxide - sulphites 50 coated nuts (3) with only nuts marinated E 310 - E 320 Gallates, BHQT and BHA 200 (1) (13) E 338 - E 341, E 343 and E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 5000 (1) (4) E 392 extracts of Rosemary 200 (41) (46) E 416 Karaya gum 10000 only coating for nuts E 901 white beeswax and yellow GMP only as coating E 902 wax candelilla GMP only as coating E 903 carnauba 200 only wax like coating agent E 904 Shellac GMP only as a coating agent E 950 Acesulfame-K 350 E 951 Aspartame 500 E 954 saccharin and its salts of Na, K and Ca 100 (52) E 955 Sucralose 200 E 959 Neohesperidin DC 50 E 960 of steviol Glycosides 20 (60) E 961 Neotame 18 E 961

Neotame 2 only as flavor enhancer E 962 salt of aspartame-acesulfame 500 (11) b (49) (50) E 969 Advantame 5 16.

Desserts, excluding products falling under the categories 1, 3 and 4 group I additives Group II dyes GMP GMP (74) Group III dyes with maximum limit combined 150 (74) Group IV Polyols GMP only produced energy-reduced or with no added sugar E 104 quinoline yellow 10 (61) (74) E 110 Sunset Yellow FCF/yellow orange S 5 (61) (74) E 124 Ponceau 4R cochineal red A 10 (61) (74) E 160b annatto, bixin, norbixin 10 E 160 d Lycopene 30 E 200 - 203 sorbic acid E - sorbates 1000 (1) (2) only frugtgrød, rote Grütze and pasha E 200 - 203 sorbic acid E - sorbates 2000 (1) (2) only ostkaka E 200-E 213 acid sorbic - sorbates; benzoic acid - benzoates 300 (1) (2) only dairy-based desserts non heat-treated E 210 to E 213 acid benzoic - benzoates 500 (1) (2) only frugtgrød and rote Grütze E 234 nisin 3 only cake of semolina and tapioca products similar É 280-283 propionic - propionates 1000 acid (1) (6) only Christmas pudding E 297 fumaric acid 4000 only type frozen desserts dessert flavoured with fruit, dried mixtures ready for desserts E 338 to E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 3000 (1) (4) E 338 - E 341, E 343 and E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates 7000 (1) (4) only dehydrated mixes ready for desserts E 355 - E 357 adipic acid - adipates 1000 (1) only dehydrated mixes ready for desserts E - 355 E 357 adipic acid - adipates 1000 (1) only desserts É 355-357 acid adipic - adipates 6000 fruit flavoured (1) only desserts frozen type E 363 acid succinic 6000 E 416 Gum Karaya 6000 E 427 gum cassia 2500 only desserts made from milk products and similar E 432 to E 436 Polysorbates 3000 (1) E 473 and E 474 sucrose esters of acids fatty - sucroglycerides 5000 (1) E 475 e481 Esters of fatty acids 2000 E 477 Esters of propane-1 2- diol fatty acid 5000 E 481 and E 482 Stearoyl - 2 - lactylate sodium and sodium stearoyl-2-lactylate, calcium 5000 (1) E 483 Stearyl 5000 E 491-495 sorbitan Esters E Tartrate 5000 (1) E 950 Acesulfame - K 350 only products energy-reduced or with no added sugar E 951 Aspartame 1000 only produced energy-reduced or with no added sugar E 952 cyclamic acid and its salts of Na and Ca 250 (51) only products energy reduced or with no added sugar E 954 saccharin and its salts of Na, K and Ca 100 (52) only products energy-reduced or with no added sugar E 955 Sucralose 400 only produced energy-reduced or with no added sugar E 957 Thaumatin 5 only as a flavour enhancer E 959 Neohesperidin DC 50 only produced energy-reduced or with no added sugar E 960 steviol Glycosides 100 (60) only products energy reduced or with no added sugar E 961 Neotame 32 only produced energy-reduced or with no added sugar E 962 salt of aspartame-acesulfame 350 (11) a (49) (50) only produced energy-reduced or with no added sugar E 964 polyglycitol syrup 300000 only products energy-reduced or with no added sugar E 969 Advantame 10 only reduced energy value or manufactured without added sugars 17 products.

Supplements, excluding food supplements for infants and children at a young age 17.1.

Food supplements in solid form, including in form of capsules and tablets and other similar forms, excluding forms chewing group I additives


E 410, E 412, E 415 and E 417 may not be used for the production of dehydrated foodstuffs rehydration occurs at the time of ingestion.

Group II dyes GMP GMP (69) Group III dyes with maximum limit combined 300 (69) Group IV Polyols GMP E 104 quinoline yellow 35 (61) (69) E 110 Sunset Yellow FCF/yellow orange S 10 (61) (69) E 124 Ponceau 4R, cochineal red A 35 (61) (69) E 160 d Lycopene 30 E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 1000 (1) (2) only produced dehydrated containing preparations of vitamin A and combinations of vitamins A and D E 310 to E 321 Gallates, BHQT, BHA and BHT 400 (1) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates GMP E 392 extracts of Rosemary 400 (46) E 405 Alginate propane-1 2- diol 1000 E 416 Gum Karaya GMP E 426 soybean 1500 E Hemicellulose 432 - E 436 Polysorbates GMP E 459 Beta-Cyclodextrin GMP only foodstuffs in tablets and dragees E 468 sodium Carboxymethylcellulose cross-linked 30000 E 473 and E 474 sucrose esters of fatty acids - sucroglycerides GMP (1) E 475 e481 of GMP E 491 fatty acids Esters - E 495 Esters, sorbitan GMP (1) E 551 - E 553 dioxide, Silicon - silicate GMP E 900 Dimehylpolysiloxane 10 (80) only dietary supplements in Tablet effervescent E 901 beeswax white and yellow GMP E 902 candelilla wax GMP E 903 carnauba 200 E wax 904 Shellac GMP E 950 Acesulfame - K 500 E 951 Aspartame 2000 E 952 cyclamic acid and its salts of Na and Ca 500 (51) E 954 saccharin and its salts of Na K, and Ca 500 (52) E 955 Sucralose 800 E 959 Neohesperidin DC 100 E 960 of steviol Glycosides 670 (60) E 961 Neotame 2 only as flavor enhancer E 961 Neotame 60 E 962 salt of aspartame-acesulfame 500 (11) a (49) (50) E 969 Advantame 20 E 1201 Polyvinylpyrrolidone GMP only foodstuffs in tablets and dragees E 1202 Polyvinylpolypyrrolidone GMP only foodstuffs in tablets and dragees E 1203 polyvinyl alcohol (APV) 18000 only products in the form of capsules or tablets E 1204 Pullulan GMP only products in the form of capsules or tablets E 1205 100000 E basic methacrylate copolymer 1206 200000 E neutral methacrylate copolymer 1207 100000 E anionic methacrylate copolymer 1208 polyvinylpyrrolidone 100000 E and vinyl acetate copolymer 1209 copolymer grafted polyethylene glycol and polyvinyl alcohol» 100000 E 1505 triethyl 3500 Citrate only products in the form of capsules or tablets E 1521 Polyethylene glycol

10000 only products in the form of capsules or tablets 17.2.

Dietary supplements in liquid form group I group II dyes GMP GMP Group III dyes additives with maximum limit combined 100 E 104 quinoline yellow 10 (61) E 110 Sunset Yellow FCF/yellow orange S 10 (61) E 124 Ponceau 4R, cochineal red A 10 (61) E 160 d Lycopene 30 E 200 - E 213 sorbic acid - sorbates; benzoic acid - benzoates 2000 (1) (2) (E) 310-E 321 Gallates, BHQT, BHA and BHT 400 (1) E 338 to E 341, E 343, E 450-E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates GMP E 392 extracts of Rosemary 400 (46) E 405 Alginate propane-1, 2-diol 1000 E 416 Gum Karaya GMP E 426 soybean 1500 E 432 to E 436 Polysorbates GMP Hemicellulose É 473-474 sucrose esters of acids fatty - sucroglycerides GMP (1) E 475

E481 esters of fatty acids GMP E 491 - E 495 ester of sorbitan GMP E 551 - E 553 silicon dioxide - silicates GMP E 950 Acesulfame-K 350 E 951 Aspartame 600 E 952 cyclamic acid and its salts of Na and Ca 400 (51) E 954 saccharin and its salts of Na, K and Ca 80 (52) E 955 Sucralose 240 E 959 Neohesperidin DC 50 E 960 of steviol Glycosides 200 (60) E 961 Neotame 2 only as flavour-enhancer E 961 Neotame 20 E 962 salt of aspartame-acesulfame 350 (11) a (49) (50) E 969 Advantame 6 17.3.

Food supplements in the form of syrup or chewing form group I group II dyes GMP GMP additives (69) Group III dyes with maximum limit combined 300 (69) only solid food supplements Group III dyes with combined maximum 100 only supplements liquid Group IV Polyols GMP E 104 quinoline yellow 10 (61) (69) E 110 Sunset Yellow FCF/yellow orange S 10 (61) (69) E 124 Ponceau 4R cochineal red A 10 (61) (69) E 160 d Lycopene 30 E 310 to E 321 Gallates, BHQT, BHA and BHT 400 (1) E 338 - E 341, E 343, E 450 - E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates GMP E 392 extracts of Rosemary 400 (46) E 405 Alginate propane-1, 2-diol 1000 E 416 Gum Karaya GMP E 426 soybean 1500 E 432 to E 436 Polysorbates GMP Hemicellulose E 473 and E 474 sucrose esters of fatty acids - sucroglycerides

GMP (1) E 475 e481 fatty acid Esters GMP E 491 - E 495 ester of sorbitan GMP E 551 - E 553 silicon dioxide - silicates GMP E 901 beeswax white and yellow GMP E 902 candelilla wax GMP E 903 carnauba 200 E wax 904 Shellac GMP E 950 Acesulfame - K 2000 E 951 Aspartame 5500 E 952 cyclamic acid and its salts of Na and Ca 1250 (51) E 954 saccharin and its salts of Na K, and Ca 1200 (52) E 955 Sucralose 2400 E 957 Thaumatin 400 E 959 Neohesperidin DC 400 E 960 steviol Glycosides 1800 (60) E 961 Neotame 185 E 961 Neotame 2 only supplements based on vitamins and/or mineral elements, such as flavour enhancer E 962 salt of aspartame-acesulfame 2000 (11) a (49) (50) E 969 Advantame 55 18.

Food processed not covered by categories 1 to 17, excluding foods for infants and toddlers group I additives Notes (*) E 170, E 500 - E 504, E 524 - 528 E and E 530: 7% reported to degreased, dry matter expressed in potassium carbonate.

(1) the additives can be added alone or in a mixture.

(2) the maximum level applies to the sum and amounts are expressed in free acid.

(3) the maximum quantities are expressed as SO 2 and relate to the total available quantity taking into account all sources; SO 2 in quantities not exceeding 10 mg/kg or 10 mg/l is not considered to be present.

(4) the maximum quantity is expressed as P2O5.

(5) E 214 - 219 E: p-hydroxybenzoates (PHB), maximum 300 mg/kg.

(6) the presence of propionic acid and its salts in certain fermented products obtained by a fermentation process comply with the good manufacturing practices are allowed.

(7) maximum amount that may be added during the manufacturing process, expressed as NaNO2 or NaNO3 (8) mg/dm of surface (5 mm in depth absence).

(9) the additives E 315 and E 316 are authorized alone or in a mixture, the maximum quantity being expressed as erythorbic acid.

(10) maximum levels in edible parts.

(11) a the limits expressed as equivalent acesulfame-K (11) (b) the limits are expressed in equivalent aspartame.

(12) If E 950, E 951, E 957, 959 E and E 961 additives are used in mixture in chewing gum, the maximum quantity of each is reduced in proportion.

(13) maximum quantity expressed in relation to fat.

(14) If more than one of the additives E 322, E 471, E 472 and E 473 is added to a foodstuff, the maximum level established for each of these additives in foodstuff is lowered in proportion to present other additives in this (15) E 339 and E 340 additives are allowed only or mixed in accordance with the limits laid down in the annexes 2, 5, 7 and 8 of the Ordinance on special purpose foods.

(16) the E 306, 307 E, E 308 and 309 E additives are authorised only or mixed.

(17) If more than one of the additives E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for each of these additives in foodstuff is lowered in proportion to present other additives in this commodity (18) E 300 and E 301, E 302 additives are authorised only or mixed the quantity being expressed as Ascorbic acid.

(19) the additives E 304, 306 E, E 307, 308 E and E 309 are authorised only or mixed.

(20) the additives E 339, E 340 and E 341 are authorised only or mixed.

(21) the additives E 410, E 412, E 414, E 415 and E 440 are authorised only or mixed.

(22) the additives E 471, E 472 a, E 472 b and E 472 are allowed only or mixed.

(23) the additives E 400, E 401, E 402 and E 404 are authorised only or mixed.

(24) dose of incorporation, no detectable residues.

(25) the quantities of dyes E 122 and E 155 may not exceed 50 mg/kg or 50 mg/l.

(26) in the americano, additives E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 allowed alone or in a mixture.

(27) in the bitter vino, additives E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are allowed only or mixed.

(28) in the bitter soda, additives E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are allowed only or mixed.

(29) this substance may be present naturally in some products obtained by fermentation processes.

(30) in the milk of dairy or equivalent dose if the addition is operated after removal of whey and addition of water.

(31)


Only employees maximum or mixed with E 120, E 124, E 142, E 160 d and E 161 b.

(32) only employees maximum or mixed with E 400-E 404, E 406, E 407, E 410, E 412, E 415 and E 418.

(33) only employees maximum or for mixing E 100, E 102, E 120, E 122, E 160 and E 161 b.

(34) only employees maximum or for mixing of E 120, E 122, E 129, E 131, E 133.

(35) only employees maximum or for mixing of E 100, E 102, E 120, E 122, E 142, E 151, 160 E, E 161 b.

(36) Max employees only or for mixing of E 100, E 102, E 120, E 122, E 129, E 142, E 151, 160 E, E 161 b.

(37) only employees maximum or the mixture of E 100, E 102, E 120, E 151, 160th E.

(38) expressed in aluminium.

(39) maximum quantity, quantity at the end of the production process, expressed NaNO2ou nano3 (40) without nitrites added.

(41) expressed over FAT.

(42) in the form of residues.

(43) the additives E 331-E 332 are authorised alone or in a mixture, in accordance with the limits laid down in the annexes 2 and 5 of the Ordinance on special purpose foods...

(44) according to the limits laid down in annexes 2 and 5 of the Ordinance on special purpose foods.

(45) calculated as anhydrous extract.

(46) sum of carnosol and carnosic acid.

(47) the maximum amount applies to all uses governed by this regulation, including the provisions of annex 5.

(49) the maximum levels of use are derived from the maximum levels of use of its components, (E 951) aspartame and acesulfame-K (E 950).

(50) the applicable quantities both aspartame (E 951) and acesulfame-K (E 950) must not be exceeded through the use of the salt of aspartame-acesulfame, alone or in mixture with E 950 or E 951.

(51) the maximum levels of use are expressed in free acid.

(52) the maximum levels of use are expressed in free imide.

(53) the additive E 120, E 162 and 163 E may be added alone or in a mixture.

(54) expressed as boric acid.

(55) expressed as Sn.

(56) expressed as Fe.

(57) the maximum quantity applies except when a different maximum amount is specified in the categories 01 to 18 of this annex for certain foods or categories of food.

(58) the Fo 3 is equivalent to a thermal treatment for 3 min at 121 ° C (reduction of the bacterial load of one billion spores in thousand a spore in thousand preserved pickles).

(59) nitrates can be present in some meat heat-treated products, due to the natural conversion of nitrite to nitrate in an environment of low acidity.

(60) expressed in equivalents steviols (61) the total quantity of E 104, E 110 and E 124 and dyes of Group III may not exceed the maximum for Group III.

(62) the total amount of E 104 and dyes of Group III may not exceed the maximum for Group III.

(63) the total quantity of E 110 and E 124 and dyes of Group III may not exceed the maximum for Group III.

(64) the total quantity of E 104 and E 110 and dyes of Group III may not exceed the maximum for Group III.

(65) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 10 mg/kg. No other aluminium lacquer can be used.

(66) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 1.5 mg/kg no other aluminium lacquer can be used.

(67) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins) and E 180 (strathigraphy-rubine BK): 10 mg/kg. No other aluminium lacquer can be used.

(68) maximum level of aluminium from aluminium lacquers of E 123 (amarante): 10 mg/kg. No other aluminium lacquer can be used.

(69) maximum amount of aluminum from all aluminium lacquers: 150 mg/kg.

(70) maximum amount of aluminum from all aluminium lacquers: 120 mg/kg.

(71) maximum amount of aluminum from all aluminium lacquers: 30 mg/kg.

(72) maximum amount of aluminum from all aluminium lacquers: 70 mg/kg. By way of derogation from this rule, the maximum amount allowed for the microconfiseries is 40 mg/kg.

(73) maximum amount of aluminum from all aluminium lacquers: 300 mg/kg.

(74) maximum amount of aluminum from all aluminium lacquers: 15 mg/kg.

(75) maximum amount of aluminum from all aluminium lacquers: 30 mg/kg.

(76) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 5 mg/kg. No other aluminium lacquer can be used.

(77) maximum amount of aluminum from all aluminium lacquers: "GMP".

(78) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 10 mg/kg. No other aluminium lacquer can be used.

(79) the maximum quantity is expressed as anhydrous potassium ferrocyanide.

(80) the maximum quantity refers to the ready to be consumed, dissolved food supplement diluted in 200 ml of water.

(81) the maximum level applies to the sum of the additives E 450, E 451 and E 452 individually or in combination.

(82) the transfer to the final product shall not exceed 250 mg/kg.

(83) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 32 mg/kg; No other aluminium lacquer can be used.

(84) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 4 mg/kg. By way of derogation from this rule, the maximum quantity permitted in salmon substitutes is 5 mg/kg. No other aluminium lacquer can be used.

(85) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 2 mg/kg only in fish paste. No other aluminium lacquer can be used.

(86) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 3 mg/kg. By way of derogation from this rule, the maximum quantity permitted in pasteurized products is 50 mg/kg. No other aluminium lacquer can be used.

(87) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins): 1.5 mg/kg. No other aluminium lacquer can be used.

(88) can be used only in combination with E 302 as agent of coating and a maximum of 800 mg/kg in finished foods.

(89) maximum level of aluminium from aluminium lacquers of E 120 (cochineal, carminic acid, carmins) only in liquid products having undergone a heat treatment: 3 mg/kg. No other aluminium lacquer can be used.

(90) the total quantity of phosphate shall not exceed the maximum quantity authorised for food additives E 338 to E 452.

(91) as a residual in meat content.

Updated according to ch. II al. 1 o of the groups from 14 sept. 2015, in effect since Oct. 1. 2015 (2015 3409 RO).
The reference has been adapted in accordance with art. 12 al. 2 of the Act of 18 June 2004 on official publications (RS 170.512).

State 1 October 2015 annex 4 (art. 3) specific criteria of purity for the additives additives shall comply with the specific purity criteria set out in the Regulation (EU) no 231/2012.

New content according to chapter II al. O the groups 2 from 14 sept. 2015, in effect since Oct. 1. 2015 (2015 3409 RO).
Regulation (EU) no 231/2012 Commission on March 9, 2012, laying down the specifications of the food additives listed in annexes II and III to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council, OJ L 83, 22.3.2012, p. 1, as amended by the Regulation (EU) No 2015/649, OJ L 107, 25.4.2015, p. 17 State October 1, 2015 annex 5 (art. 4 al. 5, 5 and 8) lists of additives, including carriers, allowed in additives, enzymes, flavourings and physiologically useful and essential substances 1. Brackets in N E of the description of the support amount support additives maximum food additives which support can be added E 170 calcium GMP all Carbonate food additives E 263 GMP all calcium Acetate additives E 322 Lecithins GMP dyes and antioxidant fat-soluble E 322 Lecithins GMP coating Agents for fruits E 331 sodium GMP all Citrates additives food E 332 potassium GMP all Citrates food E 341 phosphate additives calcium GMP all additives food E E 400 alginic acid 404 - alginates GMP all food additives E 405 Alginate propane - 1, 2-diol GMP all additives food E 406 agar GMP all food additives E 407 carrageenan GMP all additives food E 410 flour of carob seeds GMP all food additives E 412 guar GMP all gum food E 413 tragacanth GMP all additives additives food E 414 gum Arabic or gum acacia GMP all food E 415 xanthan GMP all additives additives food E 420 Sorbitol GMP all additives food E 421 Mannitol GMP all additives food E 422 Glycerol GMP all additives food E 425 Konjac GMP all food additives E 432 to E 436 Polysorbates GMP anti-foaming E 432 to E 436 Polysorbates GMP all food additives E 432 to E 436 Polysorbates GMP


All additives food E 440 pectin GMP all food additives E 442 ammonium Phosphatides GMP antioxidants E 459 Beta-Cyclodextrin 1000 mg/kg in the final foodstuff all additives food E 460 Cellulose GMP all additives food E 461 Methylcellulose GMP all additives food E 462 Ethylcellulose GMP all additives food E 463 Hydroxypropylcellulose GMP all additives food E 464 Hydroxypropylmethylcellulose GMP all additives food E 465 Ethylmethylcellulose GMP all additives food E 466 sodium Carboxymethylcellulose, cellulose GMP all gum food additives E 468 sodium Carboxymethylcellulose reticulate, GMP sweeteners E 469 enzymatically GMP all hydrolysed Carboxymethylcellulose cross-linked cellulose gum food additives E 470 has salts of sodium, potassium and calcium in fatty acids GMP all food additives E 470 b GMP all fatty acids magnesium salts of food E 471 Mono - and diglycerides of fatty acids GMP all additives additives food E 471 mono - and diglycerides of fatty acids GMP all food additives E 472 has acetic acid Esters of mono - and diglycerides of fatty acids GMP all food additives E 472 citric Esters of mono - and diglycerides of fatty acids GMP all food additives E 472nd Esters Mono and diacetyltartaric of mono - and diglycerides of fatty acids GMP all additives food E 473-sucrose esters of fatty acids GMP all food E 475 e481 Esters of fatty acids GMP all additives additives food E 491 - E 495 ester of sorbitan GMP dyes and anti-foaming E 491 to E 495 sorbitan GMP all Esters food E 501 Carbonates of potassium GMP all additives additives food E 504 Carbonates of magnesium GMP all food additives E 508 GMP all potassium chloride additives food E 509 calcium GMP all chloride food additives E 511 magnesium GMP all chloride food additives E 514 sulphates, sodium GMP all the additives food E 515 sulphate potassium GMP all food additives E 516 calcium GMP all Sulfate additives food E 517 ammonium GMP all sulphate food E 551 Silicon GMP emulsifiers dioxide additives and dyes E 552 calcium GMP all Silicate additives E 553 b Talc 50 mg/kg in the preparation of dyes dyes E 555 potassium aluminum Silicate 90% relative pigment E 171 (titanium dioxide) and E 172 (oxide and iron hydroxide) E 570 fatty acids GMP all additives food E 577 potassium Gluconate GMP all food additives E 640 Glycine and its sodium salt GMP all food additives E 900 Dimethylpolysiloxane GMP all additives food E 901 beeswax white and yellow GMP dyes E 953 Isomalt GMP all additives food E 965 Maltitol GMP all additives food E 966 Lactitol GMP all additives food E 967 Xylitol

GMP all additives food E 968 Erythritol GMP all additives food E 1200 Polydextrose GMP all food additives E 1201 Polyvinylpyrrolidone GMP sweeteners E 1202 Polyvinylpolypyrrolidone GMP all food E 1404 oxidised starch GMP all additives additives food E 1410 monoamidon GMP all Phosphate additives food E 1412 di Phosphate GMP all additives food E 1413 phosphated di GMP all Phosphate food additives E 1414 di acetyl Phosphate

GMP all food E 1420 ACETYLATED GMP all starch additives additives food E 1422 Adipate di acetyl GMP all food E 1440 hydroxypropyl GMP all starch additives additives food E 1442 hydroxypropyl GMP all di Phosphate food additives E 1450 starch sodium starch GMP succinate all food E 1451 ACETYLATED GMP all oxidized starch additives food additives E 1505 * Citrate triethyl GMP all food additives E 1518 * Triacetate of trinitrate (triacetin) BPF all food additives E 1520 Propanediol-1, 2 (propylene glycol) 1000 mg/kg in the final foodstuff (after transfer) * dyes, emulsifiers and antioxidants E 1521 Polyethylene glycol sweeteners GMP * maximum amount from all sources in foodstuffs: 3000 mg/kg (alone or in mixture with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum amount of E 1520 is 1000 mg/l, from all sources.

2 additives other than carriers in additives General provisions relating to the conditions of use of food additives: 1. additives listed in Group I of annex 2 are permitted as additives (intended to perform one function other than support) in food additives on the basis of the general principle of GMP, unless otherwise contraire.2. For phosphates and silicates, maximum quantities laid down only in the food additive preparations and not in food food finales.3. For all other food additives digital subject to an ADI (acceptable daily intake), the maximum amounts are set in preparations of food additives and in food food finales.4. No food additive is authorised as coloring, sweetener and flavour enhancer.

N E of the added additive identity of the additive added maximum additive Preparations to which the additive can be added group I of annex 2 GMP all formulations of additives food E 200 E 203 acid sorbic - sorbates 1500 mg/kg, alone or in a mixture, in the preparation of 15 mg/kg, expressed in free acid in the final Preparations of dyes E 210 benzoic acid 1500 mg/kg alone or in a mixture, in the preparation of 15 mg/kg, expressed in free acid in the final Preparations of dyes E 211 sodium Benzoate 1500 mg/kg, alone or in a mixture, in the preparation of 15 mg/kg, expressed in free acid in the final Preparations of dyes E 212 potassium Benzoate 1500 mg/kg, alone or in a mixture , in preparing 15 mg/kg, expressed in free acid in the final Preparations of dyes E 220 to E 228 Anhydride sulphur - sulphites 100 mg/kg in the preparation and 2 mg / kg expressed as SO2, in the final product, as calculated Preparations of dyes (except E 163 - anthocyanins, E 150 b - caramel, caustic sulfite and E 150 d - caramel of ammonium sulfite) * E 320 Butylhydroxy anisole (BHA) 20 mg / kg (expressed from FAT) alone or in a mixture, in the preparation of 0.4 mg/kg (alone or in combination) in the final product emulsifiers containing fatty acids E 321 Butylhydroxy-toluene (BHT) 20 mg/kg (expressed in terms the FAT), alone or in a mixture, in the preparation of 0.4 mg/kg (alone or in combination) in the final product emulsifiers containing fatty acids E 338 phosphoric acid 40 000 mg/kg (expressed as P2O5) alone or in a mixture, in preparedness Preparations of the dye E 163 - anthocyanins E 339 40 sodium Phosphates 000 mg/kg (expressed as P2O5), alone or in a mixture, in preparedness Preparations of the dye E 163 - anthocyanins E 340 phosphate of potassium-40 000 mg/kg (expressed as P2O5), alone or in a mixture, in preparedness Preparations of the dye E 163 - anthocyanins E 343 Phosphates of magnesium 40 000 mg / kg (expressed as P2O5) alone or in a mixture, in preparing the E 163 - anthocyanins E 450 Diphosphates 40 dye Preparations 000 mg/kg (expressed as P2O5), alone or in a mixture, in preparing the E 163 - anthocyanins E 451 Triphosphates 40 dye Preparations 000 mg/kg (expressed as P2O5), alone or in a mixture, in preparing the E 163 - anthocyanins E 341 dye Preparations Phosphates calcium 40 000 mg/kg (expressed as P2O5) in preparedness Preparations of dyes and emulsifiers 10 000 mg/kg (expressed as P2O5) in preparedness Preparations of polyols 10 000 mg/kg (expressed as P2O5) in preparedness E 412 - gum guar E 392 Preparations extracted from Rosemary 1000 mg/kg in the preparation, 5 mg/kg in the final product, expressing the sum of carnosic acid and carnosol Preparations of dyes E 416 Karaya gum 50 000 mg/kg in the preparation , 1 mg/kg in the final Preparations of dyes E 432 to E 436 Polysorbates GMP Preparations of dyes, antioxidants fat-soluble and coating agents for fruits E 473 sucrose ester of fatty acids GMP Preparations of dyes and fat-soluble antioxidants E 475 Esters e481 of fatty acids GMP Preparations of dyes and fat-soluble antioxidants E 476 Polyglycerol polyricinoleate 50 000 mg / kg in the preparation 500 mg/kg in the final as food emulsifier in the preparations of dyes used in:-surimi and fish of Japanese type products (kamaboko) (E 120 - cochineal, acid carminic, carmins)-meat-based products, fish pasta and fruit-based preparations used in flavored milk products and desserts (E 163 - anthocyanins) (, E 100 - Curcumin and carminic E 120 - cochineal, acid, carmins) E 491 to E 495 sorbitan GMP Esters


Preparations of colorants, agents and anti-foaming coating for fruit E 551 Silicon 50 dioxide 000 mg/kg in the Preparations of dyes preparation dry powder 10 000 mg/kg in preparedness Preparations of E 508 - chloride of potassium and E 412 - gum guar 50 000 mg / kg in preparedness Preparations of emulsifiers dry powder 10 000 mg / kg in the Preparations of dried polyols preparation powder 30 000 mg / kg in the extracts preparation dried Rosemary in powder (E 392) 5000 mg/kg in the preparation E 1209 graft copolymer of polyvinyl alcohol and polyethylene glycol E 552 calcium 50 Silicate 000 mg/kg in preparedness Preparations emulsifiers dry powder 10 000 mg/kg in the Preparations of polyols preparation dry powder E 553a Silicate of magnesium 10 000 mg/kg in the Preparations of polyols preparation dry powder E 553 b Talc 10 000 mg/kg in the preparation

Preparations of polyols dry powdered E 900 Dimethylpolysiloxane 200 mg/kg in the preparation, 0.2 mg/l in the final foodstuff Preparations of dyes E 160A - carotenoids, E 160b - annatto, bixin, norbixin, E 160 c - extract of paprika, capsanthin, capsorubin E 160 d - lycopene and 160th E - a-apocarotenal-8' E 903 carnauba 130 000 mg wax / kg in the preparation, 1200 mg / kg in the final product from all sources as a stabilizer in sweeteners or acid preparations intended to be used in chewing gum * = with the exception of enzymes authorised as food additives.

* = The dye E 163 - anthocyanins can contain up to 100 000 mg/kg of sulphites. E 150 b - caramel, caustic sulfite dyes and E 150 d - caramel of ammonium sulfite may contain 2000 mg/kg, according to the criteria of purity (annex 4).

3 additives including carriers, in enzymes General provisions relating to the conditions of use of food additives: 1. additives listed in Group I of annex 2 are permitted as additives (intended to perform one function other than support) in food additives on the basis of the general principle of GMP, unless otherwise contraire.2. For phosphates and silicates used as additives, maximum quantities are laid down only in food enzymes preparations and non-food food finales.3. For all other food additives subject to a numerical Adi, the maximum amounts are set in the food enzyme preparations and food food finales.4. No food additive is authorised as coloring, sweetener and flavour enhancer.

N E of the added additive description of the added additive maximum quantity in preparations of enzymes maximum quantity in the final foodstuffs except the maximum amount in drinks beverages can be used as support?

E 170 calcium GMP GMP GMP Yes Carbonate E 200 sorbic acid 20 000 mg/kg (alone or in a mixture, expressed in free acid) 20 mg/kg 10 mg/l E 202 potassium Sorbate 20 000 mg/kg (alone or in a mixture, expressed in free acid) 20 mg/kg 10 mg/l E 210 benzoic acid 5000 mg/kg (alone or in a mixture expressed in free acid) 12 000 mg/kg in the rennet 1.7 mg/kg 5 mg/kg in cheese made with rennet 0.85 mg/l 2.5 mg/l in whey-based drinks made using rennet E 211 sodium Benzoate 5000 mg/kg (alone or in a mixture, expressed in free acid) 12 000 mg / kg in the rennet 1.7 mg/kg 5 mg / kg in cheese made with rennet

0.85 mg/l 2.5 mg/l in whey-based drinks made using rennet E 214 P-hydroxy-benzoate of ethyl 2000 mg/kg (alone or in a mixture, expressed in free acid) 2 mg/kg-1 mg/l E 215 derivative sodium 2000 mg p-hydroxybenzoic acid ethyl ester / kg (alone or in a mixture, expressed in free acid) 2 mg / kg 1 mg/l E 218 P-hydroxy-methyl benzoate 2000 mg / kg (alone or in a mixture expressed in free acid) 2 mg/kg-1 mg/l E 219 sodium derivative of p-hydroxybenzoic acid methyl ester 2000 mg/kg (alone or in a mixture, expressed in free acid) 2 mg/kg-1 mg/l E 220 sulphur dioxide 2000 mg/kg (expressed as SO2, alone or in a mixture) 5000 mg/kg in food enzymes, only intended to be used in the manufacture of beer 6000 mg/kg only in beta-amylase from barley 10 000 mg. kg only in papain in the solid form 2 mg/kg 2 mg/l E 221 sodium Sulfite 2000 mg/kg (expressed as SO2, alone or in a mixture) 5000 mg/kg only in food enzymes intended to be used in the manufacture of beer 2 ppm 2 ppm 6000 mg/kg only in beta-amylase from barley 10 000 mg/kg only in papain in the solid form E 222 sodium acid sulphite

2000 mg/kg (alone or in combination expressed as SO2) 5000 mg/kg in food enzymes, only intended to be used in the manufacture of beer 6000 mg/kg only in beta-amylase from barley 10 000 mg/kg only in papain in the solid form 2 mg/kg 2 mg/l E 223 Disulphite sodium 2000 mg/kg (alone or in a mixture expressed as SO2) 5000 mg/kg only in food enzymes intended to be used in the manufacture of beer 6000 mg/kg only in beta-amylase from barley 10 000 mg/kg only in papain in the solid form 2 mg/kg 2 mg/l E 224 potassium Disulphite 2000 mg/kg (expressed as SO2, alone or in a mixture) 5000 mg/kg only in food enzymes intended for use in the manufacture of beer
6000 mg/kg only in beta-amylase from barley 10 000 mg/kg only in papain in the solid form 2 mg/kg 2 mg/l E 250 Nitrite of sodium 500 mg/kg 0.01 mg/kg no use E 260 acetic acid GMP GMP GMP Yes E 261 potassium Acetates GMP GMP GMP E 262 Acetates from sodium GMP GMP GMP E 263 calcium Acetate GMP GMP GMP E 270 lactic acid GMP GMP GMP Yes E 281 sodium Propionate 100 000 mg/kg 100 mg/kg 50 mg/l E 290 carbon dioxide GMP GMP GMP E 296 Malic acid GMP GMP GMP Yes E 300 Ascorbic acid GMP GMP GMP Yes E 301 sodium Ascorbate GMP GMP GMP Yes E 302 calcium Ascorbate GMP GMP GMP Yes E 304 Esters of fatty acids of Ascorbic acid GMP GMP GMP E 306 extract rich in tocopherols GMP GMP GMP E 307 Alpha-tocopherol GMP

GMP GMP E 308 Gamma-tocopherol GMP GMP GMP E 309 Delta-tocopherol GMP GMP GMP E 322 Lecithins GMP GMP GMP Yes E 325 sodium Lactate GMP GMP GMP E 326 potassium Lactate GMP GMP GMP E 327 calcium Lactate GMP GMP GMP Yes E 330 citric acid GMP GMP GMP Yes E 331 Citrates of sodium GMP GMP GMP Yes E 332 citrate potassium GMP GMP GMP Yes E 333 calcium GMP GMP GMP Citrates

E 334 tartaric acid [L (+)] GMP GMP GMP E 335 tartrate sodium GMP GMP GMP Yes 336 E GMP GMP GMP Yes E 337 Tartrate potassium Tartrates double sodium and potassium GMP GMP GMP E 350 Malates of sodium GMP GMP GMP Yes E 338 acid phosphoric 10 000 mg / kg (expressed as P2O5) GMP GMP E 339 phosphate sodium 50 000 mg / kg (alone or in a mixture expressed as P2O5) GMP GMP Yes E 340 phosphate potassium 50 000 mg/kg (only or mixed, expressed as P2O5) GMP GMP Yes E 341 Phosphates of calcium 50 000 mg/kg (alone or in mixture, expressed as P2O5) GMP GMP Yes E 343 Phosphates of magnesium 50 000 mg/kg (alone or in a mixture, expressed as P2O5) GMP GMP Yes E 351 potassium Malate GMP GMP GMP Yes E 352 Malates of calcium GMP GMP GMP

Yes E 354 calcium Tartrate GMP GMP GMP E 380 triammonium GMP GMP GMP E 400 acid Citrate alginic GMP GMP GMP Yes E 401 sodium Alginate GMP GMP GMP Yes E 402 Alginate potassium GMP GMP GMP Yes E 403 Alginate of ammonium GMP GMP GMP E 404 calcium Alginate GMP GMP GMP Yes E 406 agar GMP GMP GMP Yes E 407 carrageenan GMP GMP GMP Yes E 407 a processed Euchema seaweed GMP GMP

GMP E 410 flour from seeds of carob GMP GMP GMP Yes E 412 gum guar GMP GMP GMP Yes E 413 tragacanth GMP GMP GMP Yes E 414 Gum Arabic or acacia gum GMP GMP GMP Yes E 415 xanthan GMP GMP GMP Yes E 417 gum Tara GMP GMP GMP Yes E 418 gum Gellan GMP GMP GMP Yes E 420 Sorbitol GMP GMP GMP Yes E 421 Mannitol GMP GMP GMP Yes E 422 Glycerol

GMP GMP GMP Yes E 440 pectin GMP GMP GMP Yes E 450 Diphosphates 50 000 mg/kg (or mixture, expressed only in P2O5) GMP GMP E 451 Triphosphates 50 000 mg/kg (or mixture, expressed only in P2O5) GMP GMP E 452 Polyphosphates 50 000 mg/kg (alone or in a mixture, expressed as P2O5) GMP GMP E 460 Cellulose GMP GMP GMP Yes E 461 Methylcellulose GMP GMP GMP Yes E 462 Ethylcellulose GMP GMP GMP E 463 Hydroxypropylcellulose GMP GMP GMP Yes E 464 hydroxypropyl methylcellulose GMP GMP GMP Yes E 465 Ethylmethylcellulose GMP GMP GMP E 466 sodium Carboxymethylcellulose GMP GMP GMP E 470 enzymatically hydrolyzed GMP GMP GMP Yes E 469 carboxymethyl cellulose cellulose gum sodium, potassium and calcium salts of fatty acids GMP GMP GMP E 470 b salts of magnesium of fatty acids GMP GMP GMP E 471 Mono - and diglycerides of fatty acids GMP GMP GMP Yes E 472 Esters acetic acid of mono - and diglycerides of fatty acids GMP GMP GMP Yes E 472 b lactic acid Esters - of mono - and diglycerides of fatty acids GMP GMP GMP Yes E 472 citric Esters of mono and diglycerides of fatty acids


GMP GMP GMP Yes E 472d ACETYLATED TARTARIC Acid Esters of mono - and diglycerides of fatty acids GMP GMP GMP Yes E 472nd Esters Mono and diacetyltartaric of mono - and diglycerides of fatty acids GMP GMP GMP Yes E 472f Esters mixed acetic and tartaric acid of mono - and diglycerides of fatty acids GMP GMP GMP Yes E 473 sucrose ester of fatty acids 50 000 mg/kg 50 mg/kg 25 mg/l Yes only as support E 500 Carbonates of sodium GMP GMP GMP Yes 501 E GMP GMP GMP Yes, E 501 (i) potassium carbonate potassium carbonate potassium only E 503 ammonium Carbonates GMP GMP GMP Yes E 504 magnesium GMP GMP GMP Yes E 507 acid carbonate hydrochloric GMP GMP GMP Yes E 508 potassium chloride GMP GMP GMP Yes E 509 calcium chloride GMP GMP GMP Yes E 511 magnesium GMP GMP GMP Yes chloride

E 513 sulphuric acid GMP GMP GMP Yes E 514 sulphates of sodium GMP GMP GMP Yes, E 514 (i) - sulfate sodium only E 515 sulphates of potassium GMP GMP GMP Yes E 516 calcium GMP GMP GMP Yes E 517 ammonium 100 000 mg Sulfate Sulfate / kg 100 mg / kg 50 mg / l Yes E 524 sodium hydroxide GMP GMP GMP E 525 GMP GMP GMP Yes E 526 calcium GMP hydroxide potassium hydroxide

GMP GMP Yes E 527 ammonium hydroxide GMP GMP GMP Yes E 528 magnesium GMP GMP GMP Yes hydroxide E 529 calcium GMP GMP GMP Yes E 530 magnesium GMP GMP GMP E 551 Silicon 50 dioxide oxide oxide 000 mg/kg in the dry powdered GMP GMP Yes E 570 acids preparation fat GMP GMP GMP E 574 acid gluconic GMP GMP GMP Yes E 575 Glucono-delta-lactone GMP GMP GMP Yes E 576 Gluconate sodium GMP GMP GMP E 577 potassium Gluconate GMP GMP GMP E 578 calcium Gluconate GMP GMP GMP Yes E 640 Glycine and its sodium salt GMP GMP GMP E 920 L-cysteine 10 000 mg/kg 10 mg/kg 5 mg/l E 938 Argon GMP GMP GMP E 939 Helium GMP GMP GMP E 941 nitrogen GMP GMP GMP E 942 nitrous oxide GMP GMP GMP E 948 oxygen GMP GMP GMP E 949 hydrogen

GMP GMP GMP E 965 Maltitol GMP GMP GMP Yes E 966 Lactitol GMP GMP GMP Yes (only as support) E 967 Xylitol GMP GMP GMP (only as support) E 1200 Polydextrose GMP GMP GMP Yes E 1404 oxidised starch GMP GMP GMP Yes E 1410 monoamidon GMP GMP GMP Yes E 1412 di Phosphate GMP GMP GMP Yes E 1413 phosphated di Phosphate GMP GMP GMP Yes 1414 E di acetyl GMP Phosphate Phosphate

GMP GMP Yes E 1420 starch acetyl GMP GMP GMP Yes E 1422 Adipate di acetyl GMP GMP GMP Yes E 1440 starch hydroxypropyl GMP GMP GMP Yes E 1442 Phosphate di hydroxypropyl GMP GMP GMP Yes E 1450 starch sodium starch GMP GMP GMP Yes succinate E 1451 starch oxidized acetyl GMP GMP GMP Yes E 1520 Propanediol-1 , 2 (propylene glycol) 500 g/kg (see note *) (see note *) Yes, only as support * = including enzymes as food additives.

* = Maximum quantity from all sources in foodstuffs: 3000 mg/kg (alone or in mixture with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum amount of E 1520 is 1000 mg/l, from all sources.

4. additives, including carriers, in flavourings N E of the additive identity of the additive Categories of flavourings to which the additive can be added maximum amount group I of annex 2 all flavour quantum satis E 420 E 421 E 953 E 965 E 966 E 967 E 968 Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Erythritol all flavourings quantum satis for purposes other than sweetening , but not as enhancers taste E 200 - E 203 E 210 E 211 E 212 E 213 sorbic acid and sorbates acid benzoic Benzoate sodium potassium calcium Benzoate Benzoate all aromas 1500 mg/kg (alone or in a mixture, expressed in free acid) in aromas E 310 E 311 E 312 E 319 E 320 propyl Gallate Octyl Gallate dodecyl Gallate tertiary quinone Butylhydro (BHQT) Butylhydroxy anisole (BHA) essential oils 1000 mg/kg (gallates (, BHQT and BHA, alone or in combination) in the essential oils flavourings other than essential oils 100 mg/kg * (gallates, alone or in combination) 200 mg/kg * (BHQT and BHA, alone or in combination) in flavourings E 338 to E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates (table 6) all 40 aromas 000 mg/kg (alone or in a mixture expressed as P2O5) in flavourings E 392 Rosemary extracts all the aromas 1000 mg/kg (expressing the sum of carnosol and carnosic acid) in aromas E 416 Karaya gum all the aromas 50 000 mg/kg in aromas E 423 gum modified acid octenylsuccinique aroma-oil Emulsions used in categories 03: edible ICES; 07.2: fine bakery products; 08,3: Products of meat, only the processed poultry; 09.2: fish and the fisheries products processed, including molluscs and crustaceans, and in category 16: Desserts, excluding products falling under the categories 1, 3 and 4 500 mg / kg in the finished E 423 Gum Arabic modified acid octenylsuccinique aroma-oil Emulsions used in the category 14.1.4: flavoured drinks, only those that contain no fruit juice , and in the flavoured drinks that contain juice fruit and in the 14.2 category: alcoholic beverages, including equivalents without alcohol or low alcohol content 220 mg/kg in the finished E 423 gum modified acid octenylsuccinique aroma-oil Emulsions used in the 05,1 categories: products of cocoa and chocolate. 05.2: other confectionery, including microconfiseries to freshen breath. 05.4: decorations, coatings and fillings, excluding fodder fruit under the 4.2.4 category and category 06.3: breakfast cereals 300 mg/kg in the finished E 423 Gum Arabic modified acid octenylsuccinique aroma-oil Emulsions used in the category 01.7.5: cheese 120 mg / kg in the finished E 423 Gum Arabic modified acid octenylsuccinique aroma-oil Emulsions used in category 05.3 : Chewing gum 60 mg/kg in the finished E 423 gum modified acid octenylsuccinique aroma-oil Emulsions used in 01,8 categories: substitutes for dairy products, including money launderers drinks 04.2.5: jams, jellies, marmalades and similar products; 04.2.5.4: butters nuts and spreads made from nuts; 08.2: meat processed; 12.5 soups and broths, 14.1.5.2: other, only tea and coffee instant as well as dishes cooked cereal 240 mg/kg in the finished E 423 Gum Arabic modified acid octenylsuccinique Emulsions used in the 10.2 categories aroma-oil: Œufs and egg products, processed 140 mg / kg in the finished E 423 Gum Arabic modified acid octenylsuccinique aroma-oil Emulsions used in category 14.1.4 : Flavoured drinks, only non-carbonated beverages containing fruit juice; 14.1.2: fruit juice and vegetable juice, only vegetable juice, and 12.6 category: sauces, only to roast and sweet sauces.

400 mg/kg in the finished E 423 gum modified acid octenylsuccinique aroma-oil Emulsions used in categories 15: sweet snacks or ready to consume 440 mg/kg in the finished E 425 Konjac all flavourings liquid ' quantum satis ' E 432 to E 436 Polysorbates (table 4) all the aromas, except smoke flavourings and flavourings based on Spice Oleoresins * 10 000 mg/kg in food flavourings containing flavourings of liquid smoke and aromas based Oleoresins of spices 1000 mg/kg in the final foodstuff E 459 Beta - Cyclodextrin coated aromas in the:-flavoured teas and instant powder drinks flavoured 500 mg/l in the final foodstuff - appetizers flavoured 1000 mg/kg in such foodstuffs as consumed or reconstructed according to the manufacturer's instructions 473-sucrose esters of fatty acids flavourings for drinks clear water category 14.1.4 based 15000 mg / kg in flavourings, 30 mg/l in the finished E 551 silicon dioxide all aromas 50 000 mg/kg in aromas E 900 Dimethylpolysiloxane all aromas 10 mg/kg in aromas E 901 beeswax aromas in flavoured alcoholic drinks 200 mg/l in aromatised drinks E 1505 triethyl Citrate all the aromas 3000 mg/kg from all sources in such foodstuffs as consumed or replenished According to the manufacturer's instructions; alone or in a mixture. In the case of beverages, with the exception of cream liqueurs, the maximum amount of E 1520 is 1000 mg/l, from all sources.

E 1517 glyceryl Diacetate (diacetin) E 1518 Triacetate trinitrate (triacetin) E 1520 Propanediol-1, 2 (propylene glycol) E 1519 benzyl aromas alcohol for:-liqueurs, wine flavoured drinks wine and cocktails aromatized wine 100 mg / l in the final food - confectionery including chocolate, and baked goods fine 250 mg / kg from all sources in foodstuffs as consumed or reconstituted as instructed by the manufacturer


* The proportionality rule: When mixtures of gallates, BHA and BHQT are used, different doses should be reduced in proportion.

* Means Oleoresins, spices extracts of spices from which the extraction solvent has been evaporated leaving a mixture of oily substances and resinous volatile from the spice.

5 additives in physiologically useful and essential substances General provisions relating to the conditions of use of food additives: 1. additives listed in Group I of annex 2 are permitted as additives (intended to perform one function other than support) in food additives on the basis of the general principle of GMP, unless otherwise contraire.2. For phosphates and silicates used as additives, maximum quantities are laid down only in preparations of nutrient and non food food finales.3. For all other food additives subject to a numerical Adi, the maximum amounts are set in preparations of nutrient and food food finales.4. No food additive is authorised as coloring, sweetener and flavour enhancer.

Part A: additives in essential or physiologically useful, with the exception of nutrient substances intended to be used in foods for infants and young children (listed in annex 3, c. 13.1) N E of the additive name of the added additive identity of the additive nutrients to which the food additive may be added can be used as support?

E 170 calcium GMP all Carbonate Yes E 260 acetic acid GMP nutrients all E 261 potassium Acetates GMP all nutrients nutrients E 262 sodium Acetates GMP all E 263 calcium Acetate GMP all nutrients nutrients E 270 lactic acid GMP all E 290 carbon dioxide GMP all nutrients nutrients E 296 Malic acid GMP all nutrients E 300 Ascorbic acid GMP all nutrients E 301

Ascorbate sodium GMP all E 302 calcium Ascorbate GMP all nutrients nutrients E 304 Esters of fatty acids of Ascorbic acid GMP all E 306 extract rich in tocopherols GMP all nutrients nutrients E 307 Alpha - tocopherol GMP all nutrients E 308 Gamma - tocopherol GMP all nutrients E 309 Delta - tocopherol GMP all nutrients E 322 Lecithins GMP all Yes E 325 sodium Lactate GMP all nutrients nutrients E 326 Lactate from potassium GMP all E 327 calcium Lactate GMP all nutrients nutrients E 330 citric acid GMP all E 331 sodium Citrates GMP all nutrients nutrients E 332 potassium citrate GMP all E 333 calcium Citrates GMP all nutrients nutrients E 334 tartaric acid [L (+)] GMP all E 335 sodium Tartrates GMP all nutrients nutrients E 336 potassium Tartrates GMP all nutrients E 337 Tartrate sodium and potassium GMP all nutrients E 338 to E 452 phosphoric acid - phosphate - diphosphate, triphosphate and polyphosphates (table 6) 40 000 mg/kg, expressed as P2O5, in the preparation of all the E 350 sodium Malates GMP all nutrients nutrients nutrients E 351 potassium Malate GMP all E 352 calcium Malates GMP all nutrients nutrients E 354 calcium Tartrate GMP all E 380 triammonium Citrate GMP all nutrients E 392 nutrients extracted from Rosemary 1000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in the final product, expressing the sum of carnosic acid and carnosol Preparations beta-carotene and lycopene E 400 - E 404 alginic acid - alginates (table 7) GMP all nutrients Yes E 406 agar GMP all Yes E 407 carrageenan GMP all nutrients nutrients Yes E 407 has processed Euchema seaweed GMP all nutrients Yes

E 410 flour of carob seeds GMP all Yes E 412 gum guar GMP all nutrients nutrients Yes E 413 tragacanth GMP all nutrients Yes E 414 Gum Arabic or acacia gum GMP all nutrients Yes E 415 xanthan GMP all Yes E 417 gum Tara GMP all nutrients nutrients Yes E 418 Gellan GMP gum all Yes E 420 Sorbitol GMP all nutrients nutrients Yes , only as E 421 Mannitol GMP all nutrients Yes, only as support E 422 Glycerol GMP all nutrients Yes E 432 - E 436 Polysorbates (table 4) GMP only in preparations of beta carotene, lutein, lycopene and vitamin E. With regard to preparations of vitamin A and vitamin D, the maximum quantity in the food final is 2 mg/kg.

Preparation of beta-carotene, lutein, lycopene and vitamins A, D and E Yes E 440 pectin GMP all nutrients Yes E 459 Beta-Cyclodextrin 100 000 mg/kg in the preparation, 1000 mg/kg in the final foodstuff all Yes E 460 Cellulose GMP all nutrients Yes E 461 Methylcellulose GMP all nutrients nutrients Yes E 462 Ethylcellulose GMP all Yes E 463 Hydroxypropylcellulose GMP all nutrients nutrients Yes E 464 hydroxypropyl methylcellulose

GMP all Yes E 465 Ethylmethylcellulose GMP all nutrients nutrients Yes E 466 Carboxymethylcellulose sodium cellulose GMP all gum Yes E 469 Carboxymethylcellulose hydrolysed enzymatically GMP all nutrients nutrients Yes E 470 has salts of sodium, potassium and calcium in fatty acids GMP all nutrients Yes E 470 b GMP all fatty acids magnesium salts Yes E 471 Mono - and diglycerides of fatty acids GMP all nutrients nutrients Yes E 472 has

Acetic acid esters of mono - and diglycerides of fatty acids GMP all nutrients Yes E 472 b lactic acid Esters of mono - and diglycerides of fatty acids GMP all nutrients Yes E 472 citric Esters of mono - and diglycerides of fatty acids GMP all nutrients Yes E 472d ACETYLATED TARTARIC Acid Esters of mono - and diglycerides of fatty acids GMP all nutrients Yes E 472nd Esters Mono and diacetyltartaric of mono - and diglycerides of fatty acids GMP all nutrients Yes E 472f mixed ester acetic and tartaric acid of mono - and diglycerides of fatty acids GMP all nutrients Yes E 473 sucrose ester of fatty acids GMP Preparations beta-carotene, lutein, lycopene and vitamin E Yes 2 mg/kg in the final foodstuff Preparations of vitamin A and vitamin D E 475 Esters e481 of fatty acids GMP Preparations of beta carotene, lutein, lycopene and vitamin E Yes 2 mg/kg in the food food final Preparations of vitamin and Vitamin D E 491 - E 495 Esters, sorbitan monooleate (table 5) GMP Preparations of beta carotene, lutein, lycopene and vitamin E Yes 2 mg/kg in the final foodstuff Preparations of vitamin A and vitamin D E 500 sodium GMP all Carbonates Yes E 501 Carbonates of potassium GMP all nutrients nutrients Yes E 503 GMP all ammonium Carbonates Yes E 504 magnesium GMP all Carbonates nutrients nutrients Yes E 507 hydrochloric acid GMP all nutrients Yes E 508 chloride potassium GMP all nutrients E 509 calcium chloride GMP all E 511 magnesium chloride GMP all nutrients nutrients E 513 sulphuric acid GMP all E 514 sodium sulphate GMP all nutrients nutrients E 515 potassium sulphate GMP all E 516 calcium sulphate GMP all nutrients nutrients E 524 sodium hydroxide GMP all nutrients E 525 potassium hydroxide GMP all E 526 calcium hydroxide GMP all nutrients nutrients E 527 ammonium hydroxide GMP all nutrients E 528 magnesium hydroxide GMP all E 529 calcium oxide GMP all nutrients nutrients Yes E 530 magnesium GMP all oxide nutrients Yes E 551, E 552 calcium Silicate 50 silicon dioxide 000 mg/kg in the dry powder (alone or in a mixture) dry Preparations preparation all 10 nutrients powder 000 mg/kg in the preparation (only E 551) Preparations of potassium chloride used in substitutes for salt E 554 sodium aluminium Silicate 15 000 mg/kg in the Preparations of liposoluble vitamins E 570 fatty acids preparation GMP all nutrients, except those containing unsaturated fatty acids E 574 acid gluconic GMP all E 575 Glucono-delta-lactone GMP all nutrients nutrients E 576 sodium GMP Gluconate

All E 577 potassium Gluconate GMP all nutrients nutrients E 578 calcium Gluconate GMP all nutrients E 640 Glycine and its sodium salt of GMP all nutrients E 900 Dimethylpolysiloxane 200 mg/kg in the preparation, 0.2 mg/l in the final foodstuff Preparations beta-carotene and lycopene E 901 beeswax white and yellow GMP all nutrients Yes , only as support E 938 Argon GMP all nutrients E 939 Helium GMP all nutrients E 941 nitrogen GMP all E 942 nitrous oxide GMP all nutrients nutrients E 948 oxygen GMP all nutrients E 949 hydrogen GMP all nutrients E 953 Isomalt GMP all nutrients Yes, only as support E 965 Maltitol GMP all nutrients Yes , only as support E 966 Lactitol GMP all nutrients Yes, only as support


E 967 Xylitol GMP all nutrients Yes, only as support E 968 Erythritol GMP all nutrients Yes, only as support E 1103 Invertase GMP all nutrients E 1200 Polydextrose GMP all Yes E 1404 oxidized starch GMP all nutrients nutrients Yes E 1410 Phosphate monoamidon GMP all Yes E 1412 di GMP all Phosphate nutrients nutrients Yes E 1413 phosphated di GMP all Phosphate Yes E 1414 Phosphate nutrients of di acetyl GMP all Yes E 1420 starch acetyl GMP all nutrients nutrients Yes E 1422 Adipate, di acetyl GMP all Yes E 1440 starch hydroxypropyl GMP all nutrients nutrients Yes E 1442 Phosphate di hydroxypropyl GMP all nutrients Yes E 1450 starch sodium starch GMP succinate all nutrients Yes E 1451 starch oxidized acetyl GMP all nutrients Yes E 1452 Octenyl succinate starch aluminium 35 000 mg/kg in the final food supplements as defined in directive 2002/46/EC, because of its use in vitamin preparations encapsulation purposes only Yes E 1518 glyceryl Triacetate (triacetin) (see note *) all nutrients Yes, only as support E 1520 * Propanediol-1, 2 (propylene glycol) 1 000 mg/kg in the final foodstuff (after transfer) all nutrients Yes only as support E 170 calcium GMP all Carbonate Yes E 260 acetic acid GMP nutrients all the nutrients * maximum amount of E 1518 and 1520 E from all sources in foodstuffs: 3000 mg/kg (alone or in mixture with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum amount of E 1520 is 1000 mg/l, from all sources.

Part B: additives in essential or physiologically useful substances intended to be used in foods for infants and young children (listed in annex 3, c. 13.1) N E of the additive identity of the additive amount maximum nutrients to which the food additive may be added category of foodstuffs E 301 sodium Ascorbate 100 000 mg/kg of vitamin D preparation and 1 mg/l of the final foodstuff after total transfer Preparations of vitamin D

Infants and preparations on total transfer: 75 mg/l in the prepared product.

Coatings of preparations of nutrients containing polyunsaturated fatty acids foods for infants and young children E 304 (i) ASCORBYL use in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1, is not exceeded all nutrients foods for infants and young children E 306 E 307 E 308 E 309 extract rich in tocopherol Alpha - tocopherol Gamma - tocopherol Delta - tocopherol use in preparations of nutrients, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1, is not exceeded all nutrients foods for infants and young children E 322 Lecithins use in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1, is not exceeded all nutrients foods for infants and young children E 330 acid citric quantum satis all the nutrients foods for infants and young children E 331 Citrates of sodium use in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1 is not exceeded and provided that the conditions of use laid down in that point are met all nutrient foods for infants and young children E 332 Citrates of potassium use in nutrient preparations , provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1 is not exceeded and provided that the conditions of use laid down in that point are met all nutrient foods for infants and young children E 333 calcium total transfer Citrates: 0.1 mg/kg expressed as calcium, within the limit of the amount of calcium and calcium/phosphorus ratio set for the relevant food category all nutrients

Foods for infants and children at a young age E 341 (iii) Phosphate tricalcium maximum transfer of 150 mg/kg P2O5, within the limit of the amount of calcium and phosphorus and report calcium / phosphorus laid down in the Ordinance on special purpose foods all Preparations nutrients for infants and preparations on the maximum quantity of 1000 mg/kg expressed as P2O5 from all uses in the final foodstuff specified in annex 3, c. 13.1.3 must be respected.

All nutrient Preparations made from cereals and baby foods intended for infants and young children E 401 sodium preparations of nutrient use Alginate, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1.3 is not exceeded all nutrient Preparations made from cereals and baby foods intended for infants and young children E 402 potassium use Alginate in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1, is not exceeded all nutrient Preparations made from cereals and baby foods for infants and young children E 404 calcium Alginate use in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3 , Figure 13.1.3 is not exceeded all nutrient Preparations made from cereals and baby foods for infants and young children E 414 Gum Arabic or acacia gum 150 000 mg/kg in the preparation of nutrients, 10 mg/kg in the final product after transfer all food nutrients for infants and toddlers E 415 xanthan gum use in the preparations of nutrients provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1.3 is not exceeded all nutrients Preparations made from cereals and baby foods intended for infants and young children E 421 Mannitol 1 000 times more than vitamin B12 total transfer: 3 mg/kg as support of vitamin B12 food for infants and toddlers E 440 pectin use in nutrient preparations provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1 is not exceeded all nutrient Preparations on and preparations made from cereals and foods intended for infants and young children baby age E 466 sodium Carboxymethylcellulose, cellulose gum for use in nutritional, insofar as preparations the maximum quantity in the foods listed in annex 3 c. 13.1 is not exceeded.

All nutrients dietary foods for medical purposes special for babies and toddlers E 471 Mono - and diglycerides of fatty acids use in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1 is not exceeded and provided that the conditions of use laid down in that point are met all nutrient foods for infants and young children age E 472 citrics of mono Esters - and diglycerides of fatty acids use in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1, is not exceeded all nutrients infants and preparations on for infants and young children in good health E 551 dioxide of Silicon 10 000 mg / kg in nutrient dried nutrient Preparations preparations powdered foods for infants and children below age E 1420

Starch acetyl use in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1.3 is not exceeded all nutrients Preparations made from cereals and baby foods intended for infants and young children E 1450 starch sodium starch succinate transfer: 100 mg/kg vitamin Preparations food for infants and young children transfer : 1 000 mg/kg Preparations of fatty acids polyunsaturated E 1451 oxidized starch acetyl use in nutrient preparations, provided that the maximum amount in the foodstuffs indicated in annex 3, Figure 13.1.3 is not exceeded all nutrient Preparations made from cereals and baby foods for infants and young children updated according to ch. II al. 1 o of the groups from 14 sept. 2015, in effect since Oct. 1. 2015 (2015 3409 RO).
OJ L 183, 12.7.2002, p. 51.

State on 1 October 2015 annex 6 (art. 4, al. 2, let. a) lists of foodstuffs in which the transfer of an additive is not permitted 1. Foodstuffs in which additives transferred are not allowed


-Non-processed foods, except preparations of meat referred to in art. 3, al. 3 of the order of the DFI of 23 November 2005 on the food of origin animal-honey - oils and fats of animal or vegetable origin non-emulsified butter - milk, pasteurized or sterilized (also by heating at high temperature) unflavoured and pasteurized heavy cream unflavoured (except reduced-fat cream) - fermented dairy products not flavoured which have not undergone heat treatment after fermentation - buttermilk (excluding sterilized buttermilk) unflavoured - natural mineral water and water source as well as all water bottled or packaged from another way — coffee (excluding flavoured instant coffee) and extracts of coffee - tea leaf non flavored-sugar - dried pasta (except pasta gluten-free and/or pasta intended for a low-protein diet) food additives be used in salt can be transferred in dried pasta.

2. foodstuffs in which transferred dyes are not allowed - unprocessed food - all waters bottled or packaged - milk whole, semi-skimmed or skimmed, pasteurized or sterilized (including sterilized by process UHT) (unflavoured) - chocolate milk - fermented milk (unflavoured) - preserved (unflavoured) - milk (unflavoured) - buttermilk cream and cream powder (not flavored) - oils and fats of animal or vegetable origin - ripened and unripened cheese (unflavoured) - milk butter sheep or goat-Œufs and egg products - meal and other products of the milling industry; starches and starches – bread and related products - pasta and gnocchi - sugars, including all mono - and disaccharides - mashed potatoes and canned tomato - based Sauces-tomato juice and nectars from fruits and juices and nectars of vegetables-fruit, vegetables (including potatoes) and mushrooms, canned or dried; fruit, vegetables (including potatoes) and mushrooms, processed - extras jams, jellies extras, sweetened chestnut purée, cream of prunes-fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but excluding prepared meals containing these ingredients - cocoa products and parts products chocolate-roasted coffee, tea, chocolate infusions of plants and fruit chicory; tea, infusions of plants and fruits and chicory extracts; tea, plants, fruit and cereals for infusion preparations, as well as mixtures and preparations instant of these products-salt, salt substitutes, spices and mixtures of spices, wines and beverages wine-rum, whisky or whiskey, drink of cereals, wine spirits, brandy or Weinbrand, spirits distilled from grape marc or marc, fruit marc spirit , brandy of raisin or grape brandy, brandy of cider and pear, honey brandy, lie spirit, Topinambur or Jerusalem artichoke brandy, spirits (followed by the name of the fruit) obtained by maceration and distillation and London gin, Sambuca, maraschino, marrasquino or maraskino and mistra-Sangria, Clarea and Zurra - vinegar of wine-food for infants and young children age including foods intended for medical purposes for infants and children in low age-honey - Malt and malt products new content according to chapter II al. O the groups 2 from 14 sept. 2015, in effect since Oct. 1. 2015 (2015 3409 RO).
RS 817.022.108 State on 1 October 2015 annex 7 (art. 9) list of the foodstuffs in which aromas are not allowed N foodstuffs note non-processed foods, except preparations of meat referred to in art. 3, al. 3 of the order of the DFI of 23 November 2005 on foodstuffs of animal origin all waters bottled or packaged milk condensed milk (any fat content), powdered milk (any fat content) affine and non-affine cheese, whey cream cheese, butter tart milk, acidified milk, buttermilk, whey and serum of milk products containing ingredients to effect flavouring meat fresh gelatin collagen coating preparations of meat and meat-based products, envelopes edible sausage Preparations used for Breading foods fish, crustaceans and molluscs unprocessed (also frozen and frozen) egg products honey, Royal Jelly, pollen extract milk jam and vanilla flavour are authorised.

Flours and other products of the milling industry; Instant cereal (quick cooking cereal), polenta, rice starches normal bread, bread special pasta pasta, Tofu, tempeh, products made from vegetable protein fruit, vegetables and edible mushrooms (raw, more or less pre-made, in vinegar, brine or oil, dry) yeast and yeast food sugars and sugar products;

except those tablets honey cocoa, chocolate and cocoa-based products the aromas are allowed, except aromas of chocolate and milk.

Spices, spice natural flavouring preparations and extracts of these substances are permitted.

Products for the preparation of cocoa beverages fruit juice, diluted fruit juice, nectar of fruit, nectar of fruit vegetable juice wine from fruit, beer, wine and sparkling (non-alcoholic) wine concentrate Wermut, aperitif and bitter, alcohol-free natural flavouring substances and extracts of these substances are allowed.

Beer aromas are authorised, except the aroma of beer wine, sparkling wine, wine Pearl, wine sweet, gruff, juice of grape/grape must in fermentation, except for products for which the flavouring appears in the specific name spirits aromas are allowed only for drinks fruit, the vodka, spirits to Juniper, gin (the organoleptic characteristics of Juniper must be discernible) , liqueurs, aperitifs, bitters, caraway (the taste of caraway must predominate).

Microalgae for infant formulae and follow-on formulae, preparations made from cereals and other foodstuffs for babies infants and children below age only extract vanilla and vanillin are allowed.

Dietetic food intended for special medical purposes for babies and toddlers new content according to ch. II al. O the groups 2 from 14 sept. 2015, in effect since Oct. 1. 2015 (2015 3409 RO).
RS 817.022.108 State October 1, 2015

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