BAILII is celebrating 24 years of free online access to the law! Would you consider making a contribution?
No donation is too small. If every visitor before 31 December gives just £1, it will have a significant impact on BAILII's ability to continue providing free access to the law.
Thank you very much for your support!
 |
[Home] [Databases] [World Law] [Multidatabase Search] [Help] [Feedback] | |
United Kingdom Statutory Instruments |
||
|
You are here: BAILII >> Databases >> United Kingdom Statutory Instruments >> The Miscellaneous Food Additives (Amendment) Regulations 1999 No. 1136 URL: http://www.bailii.org/uk/legis/num_reg/1999/uksi_19991136_en.html |
||
[New search] [Help]
Statutory Instruments
FOOD
Made
8th April 1999
Laid before Parliament
30th April 1999
Coming into force
28th May 1999
The Minister of Agriculture, Fisheries and Food, the Secretary of State for Health and the Secretary of State for Wales, acting jointly, in relation to England and Wales, and the Secretary of State for Scotland in relation to Scotland, in exercise of the powers conferred on them by sections 6(4), 16(1)(a), 17(1), 26(1) and (3) and 48(1) of, and paragraph 1 of Schedule 1 to, the Food Safety Act 1990(1) and of all other powers enabling them in that behalf, hereby make the following Regulations, after consultation in accordance with section 48(4) of the said Act with such organisations as appear to them to be representative of interests likely to be substantially affected by the Regulations:
1.-(1) These Regulations may be cited as the Miscellaneous Food Additives (Amendment) Regulations 1999 and shall come into force on 28th May 1999.
(2) In these Regulations "the principal Regulations" means the Miscellaneous Food Additives Regulations 1995(2).
2. The principal Regulations shall be amended in accordance with regulations 3 to 13 below.
3. In regulation 2(1) (interpretation)-�
(a)in the definition of "Directive 95/2/EC" there shall be inserted at the end the words "and European Parliament and Council Directive 98/72/EC(3)";
(b)in the definition of "Directive 96/77/EC" there shall be inserted at the end the words ", as amended by Commission Directive 98/86/EC(4)";
(c)after the definition of "flavour enhancer" there shall be inserted the following definition-�
""flour treatment agent" means a substance added to flour or dough to improve its baking quality, but does not include any emulsifier;";
(d)in the definition of "miscellaneous additive"-�
(i)there shall be inserted after the words "flavour enhancer," the words "flour treatment agent,";
(ii)there shall be inserted at the end the words "or any enzyme except invertase or lysozyme".
4. In regulation 3(4) (use of miscellaneous additives) there shall be substituted for the words "Notes 1 and 3" the words "Notes 1, 3 and 4".
5. In regulation 11 (transitional provision and exemptions) there shall be inserted after paragraph (1A) the following paragraph-�
"(1B) In any proceedings for an offence under these Regulations in respect of any food additive or food, it shall be a defence to prove that-�
(a)the food additive or food concerned was put on the market or labelled before 1st July 1999 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulations 3(b) and 10 of the Miscellaneous Food Additives (Amendment) Regulations 1999 had not been made when the food additive or, as the case may be, the food was put on the market or labelled, or
(b)the food additive or food concerned was put on the market or labelled before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations or the Bread and Flour Regulations 1998(5) if the amendments made by regulations 3(c) and (d)(i), 7(b)(iii), 12 and 14(4) of the Miscellaneous Food Additives (Amendment) Regulations 1999 had not been made when the food additive or, as the case may be, the food was put on the market or labelled.".
6. In Schedule 1 (miscellaneous additives generally permitted for use in foods not referred to in Schedule 6, 7 or 8)-�
(a)after note (3) there shall be inserted the following note-�
"(4) The substance E 920 may be used only as a flour treatment agent.";
(b)in the table there shall be inserted sequentially according to EC number the following entries-�
| "E 469 | Enzymatically hydrolysed carboxy methyl cellulose", |
| "E 920 | L-Cysteine", |
| "E 1103 | Invertase" and |
| "E 1451 | Acetylated oxidised starch". |
7. In Schedule 2 (conditionally permitted preservatives and antioxidants)-�
(a)in Part A (sorbates, benzoates and p-hydroxybenzoates)-�
(i)in the second table there shall be substituted for the entry relating to olives and olive-based preparations the following entry-�
| "Olives and olive-based preparations | 1000 | 500 | 1000"; |
(ii)in that table there shall be substituted for the entries relating to emulsified sauces with a fat content of 60% or more and emulsified sauces with a fat content less than 60% the following entries-�
| "Emulsified sauces with a fat content of 60% or more | 1000 | 500 | 1000 | |||
| Emulsified sauces with a fat content less than 60% | 2000 | 1000 | 2000"; |
(iii)in that table there shall be inserted at the end the following entries-�
| "-� Mehu and Makeutettu -� Mehu | 500 | 200 | ||
| Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein | 2000 | |||
| Dulce de membrillo | 1000 | |||
| Marmelada | 1500 | |||
| Ostkaka | 2000 | |||
| Pasha | 1000 | |||
| Semmelknödelteig | 2000 | |||
| Cheese and cheese analogues (surface treatment only) | quantum satis | |||
| Cooked red beet | 2000 | |||
| Collagen-based casings with a water activity greater than 0.6 | quantum satis"; |
(b)in Part B (sulphur dioxide and sulphites) in the second table-�
(i)there shall be substituted for the entries relating to crustaceans and cephalopods the following entries-�
a * In edible parts."; | |
"Crustaceans and cephalopods:
| 150(*) |
| 150(*) |
| 200(*) |
| 300(*) |
| 50(*)a |
(ii)in column 1 there shall be substituted for the words "Dehydrated granulated potatoes" the words "Dehydrated potatoes";
(iii)in the entry relating to sugars as defined in Directive 73/437/EEC(6) except glucose syrup, whether or not dehydrated, there shall be substituted in column 2 for the number "15" the number "10";
(iv)there shall be substituted for the entry relating to vegetable- and cereal-protein-based meat, fish and crustacean analogues the following entry-�
| "Analogues of meat, fish and crustaceans based on protein | 200"; |
(v)there shall be inserted at the end the following entries-�
| "Marinated nuts | 50 |
| Vacuum packed sweet corn | 100 |
| Distilled alcoholic beverages containing whole pears | 50"; |
(c)in Part C (other preservatives)-�
(i)in the first table the entry relating to E 233 Thiabendazole shall be omitted;
(ii)in the first table in the entry relating to E 234 Nisin there shall be inserted at the end in column 2 the word "Mascarpone" and in column 3 opposite that word the words "10 mg/kg";
(iii)in the second table there shall be substituted for the entries relating to E 251 Sodium nitrate and E 252 Potassium nitrate the following entries-�
a (*) Expressed as NaNO3. | ||||
b (**) Residual amount nitrite formed from nitrate included, expressed as NaNO2."; | ||||
| "E 251 | Sodium nitrate } | Cured meat products | } 300 | 250(*) |
| E 252 | Potassium nitrate } | Canned meat products | } | |
| } | Hard, semi-hard and semi-soft cheese | } | 50(*)a | |
| } | Dairy-based cheese analogue | } | ||
| } | Pickled herring and sprat | 200(**)b | ||
| } | Foie gras, foie gras entier, blocs de foie gras | 50(*) |
(iv)in the third table there shall be substituted for the entries relating to E 280 Propionic acid, E 281 Sodium propionate, E 282 Calcium proprionate and E 283 Potassium proprionate the following entries-�
a (*) Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice."; | |||
| "E 280 | Propionic acid (*) } | Pre-packed sliced bread and rye bread | 3000 mg/kg expressed as propionic acid |
| E 281 | Sodium propionate (*) } | ||
| E 282 | Calcium propionate (*) } | ||
| E 283 | Potassium propionate (*)a } | Energy reduced bread | } 2000 mg/kg expressed as propionic acid |
| } | Partially baked, pre-packed bread | } | |
| } | Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 | } | |
| } | Pre-packed Rolls, buns and pitta | } | |
| } | Pre-packed pølsebrød, boller and dansk flutes | } | |
| } | Christmas pudding | } 1000 mg/kg expressed as propionic acid | |
| } | Pre-packed bread | } | |
| } | Cheese and cheese analogues (surface treatment only) | quantum satis |
(d)in Part D (other antioxidants) in the table there shall be substituted in column 3 for the words "Dehydrated granulated potatoes" the words "Dehydrated potatoes".
8. There shall be substituted for Schedule 3 (other permitted miscellaneous additives) Schedule 1 to these Regulations.
9. In Schedule 4 (permitted carriers and carrier solvents) in the table there shall be inserted at the end the following entries-�
| "E322 | Lecitbins | } Glazing agents for fruit |
| E 432-�E 436 | Polysorbates | } |
| E 470a | Sodium potassium and calcium salts of fatty acids | } |
| E 471 | Mono and diglycerides of fatty acids | } |
| E 491-�E 495 | Sorbitans | } |
| E 570 | Fatty acids | } |
| E 900 | Dimethylpolysiloxane | } |
| Polyethyleneglycol 6000 | Sweeteners | |
| E 425 | Konjac (i) Konjac gum (ii) Konjac glucomannane | |
| E 459 | Beta-cyclodextrine | Maximum 1 g/kg in or on the food |
| E 1451 | Acetylated oxidised starch | |
| E 468 | Cross linked sodium carboxy methyl cellulose | Sweeteners |
| E 469 | Enzymatically hydrolysed carboxy methyl cellulose". |
10. In Schedule 5 (purity criteria)-�
(a)the entries relating to the miscellaneous additives listed in Schedule 2 to these Regulations shall be omitted;
(b)in the entry relating to Propane-1, 2-diol (propylene glycol) there shall be substituted for the words "Directive 78/663/EEC" the words "Directive 78/664/EEC(7)".
11. In Schedule 6 (foods in which miscellaneous additives listed in Schedule 1 are generally prohibited)-�
(a)there shall be substituted for the words from "Pasteurised and sterilised" to the words "and semi-skimmed)" the words "Pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream";
(b)after the words "Dry pasta" there shall be inserted the words ", excluding gluten-free pasta or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC(8)".
12. There shall be substituted for Schedule 7 (foods in which a limited number of miscellaneous additives listed in Schedule 1 may be used) Schedule 3 to these Regulations.
13. In Schedule 8 (miscellaneous additives permitted in foods for infants and young children)-�
(a)there shall be substituted for the first introductory note the following introductory notes-�
"1. Formulae and weaning foods for infants and young children may contain E 414 (acacia gum, gum arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less than 1 part vitamin B12 to 1000 parts mannitol). The carry over of E 414 in the product ready for consumption shall not be more than 10 mg/kg.
1A. Formulae and weaning foods for infants and young children may contain E 301 (sodium L-ascorbate), used at quantum satis level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption shall not be more than 75 mg/1.";
(b)in Part 1 (miscellaneous additives permitted in infant formulae for infants in good health)-�
(i)there shall be substituted for note (b) the following note-�
"(b)If more than one of the substances E 322, E 471, E 472c and E 473 is added to a food, the maximum level established for that food for each of those substances is lowered by that relative part as is present of the other substances together in that food.";
(ii)in the table there shall be inserted at the end the following entries-�
| "E 304 | L-ascorbyl palmitate | 10 mg/1 |
| E 331 | Sodium citrates } | 2 g/l |
| E 332 | Potassium citrates } | Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC(9) |
| E 339 | Sodium phosphates } | 1 g/l expressed as P2O5 |
| E 340 | Potassium phosphates } | Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC |
| E 412 | Guar gum | 1 g/l, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC(10) |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7.5 g/l sold as powder |
| 9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC | ||
| E 473 | Sucrose esters of fatty acids | 120 mg/l in products containing hydrolysed proteins, peptides or amino acids"; |
(c)in Part 2 (miscellaneous additives permitted in follow-on formulae for infants in good health)-�
(i)there shall be substituted for note (b) the following note-�
"(b)If more than one of the substances E 322, E 471, E 472c and E 473 is added to a food, the maximum level established for that food for each of those substances is lowered by that relative part as is present of the other substances together in that food.";
(ii)in note (c) there shall be substituted for the words "lowered with" the words "lowered by";
(iii)in the table there shall be inserted at the end the following entries-�
| "E 304 | L-ascorbyl palmitate | 10 mg/l |
| E 331 | Sodium citrates } | 2 g/l |
| E 332 | Potassium citrates } | Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC |
| E 339 | Sodium phosphates } | 1 g/l expressed as P2O5 |
| E 340 | Potassium phosphates } | Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | 7.5 g/l sold as power |
| 9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC | ||
| E 473 | Sucrose esters of fatty acids | 120 mg/l in products containing hydrolysed proteins, peptides or amino acids"; |
(d)in Part 3 (miscellaneous additives permitted in weaning foods for infants and young children in good health) in the table there shall be inserted at the end the following entries-�
a (*) The note in Part 4 does not apply."; | |||
| "E 333 | Calcium citrates(*) | Low-sugar fruit based products | quantum satis |
| E 341 | Tricalcium phosphate(*)a | Fruit based desserts | 1 g/kg as P2O5 |
| E 1451 | Acetylated oxidised starch | Weaning foods | 50 g/kg |
(e)in Part 4 (miscellaneous additives permitted in foods for infants and young children for special medical purposes) there shall be inserted at the end the following table-�
| "EC No. | Name | Maximum level | Special conditions |
|---|---|---|---|
| E 401 | Sodium alginate | 1 g/l | From 4 months onwards in special food products with adapted composition, required for metabolic disorders and for general tube feeding |
| E 405 | Propane 1,2-diolalginate | 200 mg/l | From 12 months onwards in specialised diets intended for young children who have cows' milk intolerance or inborn errors of metabolism |
| E 410 | Locust bean gum | 10 g/l | From birth onwards in products for reduction of gastro-oesophageal reflux |
| E 412 | Guar gum | 10 g/l | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC |
| E 415 | Xanthan gum | 1.2 g/l | From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastro-intestinal tract, protein mal-absorption or inborn errors of metabolism |
| E 440 | Pectins | 10 g/l | From birth onwards in products used in case of gastro-intestinal disorders |
| E 466 | Sodium carboxy methyl cellulose | 10 g/l or kg | From birth onwards in products for the dietary management of metabolic disorders |
| E 471 | Mono- and diglycerides of fatty acids | 5 g/l | From birth onwards in specialised diets, particularly those devoid of proteins |
| E 1450 | Starch sodium octenyl succinate | 20 g/l | In infant formulae and follow-on formulae". |
14.-(1) In the following Regulations references to the Miscellaneous Food Additives Regulations 1995 shall be construed as references to those Regulations as amended by the Miscellaneous Food Additives (Amendment) Regulations 1997(11) and these Regulations:
the Mineral Hydrocarbons in Food Regulations 1966(12)
the Mineral Hydrocarbons in Food (Scotland) Regulations 1966(13)
the Specified Sugar Products Regulations 1976(14)
the Specified Sugar Products (Scotland) Regulations 1976(15)
the Cocoa and Chocolate Products Regulations 1976(16)
the Cocoa and Chocolate Products (Scotland) Regulations 1976(17)
the Fruit Juices and Fruit Nectars Regulations 1977(18)
the Fruit Juices and Fruit Nectars (Scotland) Regulations 1977(19)
the Condensed Milk and Dried Milk Regulations 1977(20)
the Condensed Milk and Dried Milk (Scotland) Regulations 1977(21)
the Coffee and Coffee Products Regulations 1978(22)
the Coffee and Coffee Products (Scotland) Regulations 1979(23)
the Jam and Similar Products Regulations 1981(24)
the Jam and Similar Products (Scotland) Regulations 1981(25)
the Meat Products and Spreadable Fish Products Regulations 1984(26)
the Meat Products and Spreadable Fish Products (Scotland) Regulations 1984(27)
the Food Additives Labelling Regulations 1992(28)
the Food Labelling Regulations 1996(29).
(2) In the Food Additives Labelling Regulations 1992-�
(a)there shall be inserted after regulation 6 the following regulation-�
6A. In any proceedings for an offence under these Regulations in respect of any food additive, it shall be a defence to prove that the food additive concerned was put on the market or labelled before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulation 14(1) and (2)(b) of the Miscellaneous Food Additives (Amendment) Regulations 1999 had not been made when the food additive was put on the market or labelled.";
(b)in Schedule 1 (categories of food additives) in Part II (supplementary)-�
(i)paragraph (s) shall be omitted; and
(ii)in paragraph (t) there shall be inserted at the beginning the words ""flour treatment agent"," and there shall be inserted after the words "used as a" the words "flour treatment agent,".
(3) In the Food Labelling Regulations 1996-�
(a)in regulation 14(11) (names of ingredients) the words "or in Schedule 3 to the Bread and Flour Regulations" shall be omitted;
(b)in regulation 50 (transitional provision) there shall be inserted at the end the following paragraph-�
"(8) In any proceedings for an offence under regulation 44(1)(a) as read with regulation 14(9) and (11), it shall be a defence to prove that the food concerned was prepacked before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendment made by regulation 14(3)(a) of the Miscellaneous Food Additives (Amendment) Regulations 1999 had not been made when the food was prepacked.".
(4) In the Bread and Flour Regulations 1998-�
(a)in regulation 5 (additional ingredients) there shall be substituted for paragraphs (1) and (2) the following paragraph-�
"(1) No person shall use as an ingredient in the preparation of flour or bread any flour bleaching agent.";
(b)Schedule 3 (ingredients permitted in flour and bread) shall be omitted.
Jeff Rooker
Minister of State, Ministry of Agriculture, Fisheries and Food
25th March 1999
Signed by authority of the Secretary of State for Health:
Tessa Jowell
Minister for Public Health,
Department of Health
24th March 1999
Signed by authority of the Secretary of State for Wales:
Jon Owen Jones
Parliamentary Under Secretary of State, Welsh Office
8th April 1999
Sam Galbraith
Parliamentary Under Secretary of State, Scottish Office
23rd March 1999
Regulation 8
Regulations 2(1) and 3(5)
| EC No. | Name | Food | Maximum level | |
|---|---|---|---|---|
a These substances may not be used to produce dehydrated foods intended to rehydrate on ingestion. | ||||
b (*) E 493 only. | ||||
c (*) E 492 only. | ||||
d (**) Asbestos free. | ||||
e (***) E 553b only. | ||||
f (*) If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for ech is reduced proportionally." | ||||
| E 297 | Fumaric acid | (pro memoria) | ||
| Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | ||||
| Fillings and toppings for fine bakery wares | 2.5 g/kg | |||
| Sugar confectionery | 1 g/kg | |||
| Gel-like desserts | } 4 g/kg | |||
| Fruit-flavoured desserts | } | |||
| Dry powdered dessert mixes | } | |||
| Instant powders for fruit based drinks | 1 g/l | |||
| Instant products for preparation of flavoured tea and herbal infusions | 1 g/kg | |||
| Chewing gum | 2 g/kg | |||
| In the following applications, the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5). | ||||
| E 338 | Phosphoric acid } | Non-alcoholic flavoured drinks | 700 mg/l | |
| E 339 | Sodium phosphates } | Sterilised and UHT milk | 1 g/l | |
(i)Monosodium phosphate } | Candied fruits | 800 mg/kg | ||
(ii)Disodium phosphate } | Fruit preparations | 800 mg/kg | ||
(iii)Trisodium phosphate } | Partly dehydrated milk with less than 28% solids | 1 g/kg | ||
| E 340 | Potassium phosphates } | Partly dehydrated milk with more than 28% solids | 1.5 g/kg | |
(i)Monopotassium phosphate } | ||||
(ii)Dipotassium phosphate } | Dried milk and dried skimmed milk | 2.5 g/kg | ||
(iii)Tripotassium phosphate } | Pasteurised, sterilised and UHT creams | 5 g/kg | ||
| E 341 | Calcium phosphates } | Whipped cream and vegetable fat analogues | 5 g/kg | |
(i)Monocalcium phosphate } | Unripened cheese (except Mozzarella) | 2 g/kg | ||
(ii)Dicalcium phosphate } | Processed cheese and processed cheese analogues | 20 g/kg | ||
(iii)Tricalcium phosphate } | ||||
| E 343 | Magnesium phosphates } | Meat products | 5 g/kg | |
(i)Monomagnesium phosphate } | Sport drinks and prepared table waters | 0.5 g/l | ||
(ii)Dimagnesium phosphate } | Dietary supplements | quantum satis | ||
| E 450 | Diphosphates } | Salt and its substitutes | 10 g/kg | |
(i)Disodium diphosphate } | Vegetable protein drinks | 20 g/l | ||
(ii)Trisodium diphosphate } | Beverage whiteners | 30 g/kg | ||
(iii)Tetrasodium diphosphate } | Beverage whiteners for vending machines | 50 g/kg | ||
(v)Tetrapotassium diphosphate } | Edible ices | 1 g/kg | ||
(vi)Dicalcium diphosphate } | Desserts | 3 g/kg | ||
(vii)Calcium dihydrogen diphosphate } | Dry powdered dessert mixes | 7 g/kg | ||
| } | Fine bakery wares | 20 g/kg | ||
| E 451 | Triphosphates } | Flour | 2.5 g/kg | |
(i)Pentasodium triphosphate } | Flour, self raising | 20 g/kg | ||
(ii)Pentapotassium triphosphate } | Soda bread | 20 g/kg | ||
| E 452 | Polyphosphates } | Liquid egg (white, yolk or whole egg) | 10 g/kg | |
(i)Sodium polyphosphate } | Sauces | 5 g/kg | ||
(ii)Potassium polyphosphate } | Soups and broths | 3 g/kg | ||
(iii)Sodium calcium polyphosphate } | Instant tea and instant herbal infusions | 2 g/kg | ||
| } | Cider and perry | 2 g/l | ||
(iv)Calcium polyphosphates } | Chewing gum | quantum satis | ||
| } | Dried powdered foods | 10 g/kg | ||
| } | Chocolate and malt dairy-based drinks | 2 g/l | ||
| } | Alcoholic drinks (excluding wine and beer) | 1 g/l | ||
| } | Breakfast cereals | 5 g/kg | ||
| } | Snacks | 5 g/kg | ||
| } | Surimi | 1 g/kg | ||
| } | Fish and crustacean paste | 5 g/kg | ||
| } | Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) | 3 g/kg | ||
| } | Special formulae for particular nutritional uses | 5 g/kg | ||
| } | Glazings for meat and vegetable products | 4 g/kg | ||
| } | Sugar confectionery | 5 g/kg | ||
| } | Icing sugar | 10 g/kg | ||
| } | Nooddles | 2 g/kg | ||
| } | Batters | 12 g/kg | ||
| } | Fillets of unprocessed fish, frozen and deep-frozen | 5 g/kg | ||
| } | Unprocessed and processed molluscs and crustaceans frozen and deep-frozen | 5 g/kg | ||
| } | Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes | 5 g/kg | ||
| } | Spreadable fats excluding butter | 5 g/kg | ||
| } | Soured-cream butter | 2 g/kg | ||
| } | Canned crustacean products | 1 g/kg | ||
| } | Waterbased emulsion sprays for coating baking tins | 30 g/kg | ||
| } | Coffee based drinks for vending machines | 2 g/l | ||
| E 431 | Polyoxyethylene (40) stearate | (pro memoria) | ||
| Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | ||||
| E 353 | Metatartaric acid | Wine in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations | ||
| Made wine | 100 mg/l | |||
| E 355 | Adipic acid } | Fillings and toppings for fine bakery wares | 2 g/kg | |
| E 356 | Sodium adipate } | Dry powdered dessert mixes | 1 g/kg | |
| E 357 | Potassium adipate } | Gel-like desserts | 6 g/kg | |
| } | Fruit-flavoured desserts | 1 g/kg | ||
| } | Powders for home preparation of drinks | 10 g/l expressed as adipic acid | ||
| E 363 | Succinic acid | Desserts | 6 g/kg | |
| Soups and broths | 5 g/kg | |||
| Powders for home preparation of drinks | 3 g/l | |||
| E 385 | Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | Emulsified sauces | 75 mg/kg | |
| Canned and bottled pulses, legumes, mushrooms and artichokes | 250 mg/kg | |||
| Canned and bottled crustaceans and molluscs | 75 mg/kg | |||
| Canned and bottled fish | 75 mg/kg | |||
| Spreadable fats as defined in Annexes B and C to Regulation (EC) No. 2991/94(30) having a fat content of 41% or less | 100 mg/kg | |||
| Frozen and deep-frozen crustaceans | 75 mg/kg | |||
| E 405 | Propane-1,2-diol alginate | Fat emulsions | 3 g/kg | |
| Fine bakery wares | 2 g/kg | |||
| Fillings, toppings and coatings for fine bakery wares and desserts | 5 g/kg | |||
| Sugar confectionery | 1.5 g/kg | |||
| Water-based edible ices | 3 g/kg | |||
| Cereal- and potato-based snacks | 3 g/kg | |||
| Sauces | 8 g/kg | |||
| Beer | 100 mg/l | |||
| Chewing gum | 5 g/kg | |||
| Fruit and vegetable preparations | 5 g/kg | |||
| Non-alcoholic flavoured drinks | 300 mg/l | |||
| Emulsified liqueur | 10 g/l | |||
| Dietetic foods intended for special medical purposes-Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1.2 g/kg | |||
| Dietary food supplements | 1 g/kg | |||
| Cider excluding cidre bouché | 100 mg/l | |||
| E 416 | Karaya gum | Cereal- and potato-based snacks | 5 g/kg | |
| Nut coatings | 10 g/kg | |||
| Fillings, toppings and coatings for fine bakery wares | 5 g/kg | |||
| Desserts | 6 g/kg | |||
| Emulsified sauces | 10 g/kg | |||
| Egg-based liqueurs | 10 g/l | |||
| Dietary food supplements | quantum satis | |||
| Chewing gum | 5 g/kg | |||
| E 420 | Sorbitol } | Foods in general (except drinks and those foods referred to in Schedules 6, 7 and 8) | } quantum satis (for purposes other than sweetening) | |
(i)Sorbitol } | Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods | } | ||
(ii)Sorbitol syrup } | Liqueurs | } | ||
| E 421 | Mannitol } | } | ||
| E 953 | Isomalt } | } | ||
| E 965 | Maltitol } | } | ||
(i)Maltitol } | } | |||
(ii)Maltitol syrup } | } | |||
| E 966 | Lactitol } | } | ||
| E 967 | Xylitol } | } | ||
| E 425 | Konjac(*)a } | Foods in general (except those referred to in Schedules 6, 7 and 8) | 10 g/kg individually or in combination | |
(i)Konjac gum } | ||||
(ii)Konjac glucomannane } | ||||
| E 432 | Polyoxyethylene sorbitan monolaurate (polysorbate 20) } | Fine bakery wares | 3 g/kg | |
| } | Fat emulsions for baking purposes | 10 g/kg | ||
| E 433 | Polyoxyethylene sorbitan monooleate (polysorbate 80) } | Milk and cream analogues | 5 g/kg | |
| } | Edible ices | 1 g/kg | ||
| E 434 | Polyoxyethylene sorbitan monopalmitate (polysorbate 40) } | Desserts | 3 g/kg | |
| } | Sugar confectionery | 1 g/kg | ||
| E 435 | Polyoxyethylene sorbitan monostearate (polysorbate 60) } | Emulsified sauces | 5 g/kg | |
| } | Soups | 1 g/kg | ||
| E 436 | Polyoxyethylene sorbitan tristearate (polysorbate 65) } | Chewing gum | 5 g/kg | |
| } | Dietary food supplements | quantum satis | ||
| } | Dietetic foods intended for special medical purposes-Dietetic formulae for weight control intended to replace total daily food intake or an invididual meal | 1 g/kg | ||
| } | Individually or in combination | |||
| E 442 | Ammonium phosphatides | Cocoa and chocolate products as defined in Directive 73/241/EEC(31) including fillings | 10 g/kg | |
| Confectionery based on these products | 10 g/kg | |||
| E 444 | Sucrose acetate isobutyrate | Non-alcoholic flavoured cloudy drinks | 300 mg/l | |
| E 445 | Glycerol esters of wood rosins | Non-alcoholic flavoured cloudy drinks | 100 mg/l | |
| Surface treatment of citrus fruit | 50 mg/kg | |||
| E 459 Beta-cyclodextrine | Foods in tablet and coated tablet form | quantum satis | ||
| E 468 | Crosslinked sodium carboxy methyl cellulose | Solid dietary supplements | 30 g/kg | |
| E 473 | Sucrose esters of fatty acids } | Canned liquid coffee | 1 g/l | |
| E 474 | Sucroglycerides } | Heat-treated meat products | 5 g/kg (on fat) | |
| } | Fat emulsions for baking purposes | 10 g/kg | ||
| } | Fine bakery wares | 10 g/kg | ||
| } | Beverage whiteners | 20 g/kg | ||
| } | Edible ices | 5 g/kg | ||
| } | Sugar confectionery | 5 g/kg | ||
| } | Desserts | 5 g/kg | ||
| } | Sauces | 10 g/kg | ||
| } | Soups and broths | 2 g/kg | ||
| } | Fresh fruits, surface treatment | quantum satis | ||
| } | Non-alcoholic aniseed-based drinks | 5 g/l | ||
| } | Non-alcoholic coconut and almond drinks | 5 g/l | ||
| } | Spirituous beverages (excluding wine and beer) | 5 g/l | ||
| } | Powders for the preparation of hot beverages | 10 g/l | ||
| } | Dairy-based drinks | 5 g/l | ||
| } | Dietary food supplements | quantum satis | ||
| } | Dietetic foods intended for special medical purposes-Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | ||
| } | Chewing gum | 10 g/kg | ||
| } | Cream analogues | 5 g/kg | ||
| } | Sterilised cream and sterilised cream with reduced fat content | 5 g/kg | ||
| } | Individually or in combination | |||
| E 475 | Polyglycerol esters of fatty acids | Fine bakery wares | 10 g/kg | |
| Emulsified liqueurs | 5 g/l | |||
| Egg products | 1 g/kg | |||
| Beverage whiteners | 0.5 g/kg | |||
| Chewing gum | 5 g/kg | |||
| Fat emulsions | 5 g/kg | |||
| Milk and cream analogues | 5 g/kg | |||
| Sugar confectionery | 2 g/kg | |||
| Desserts | 2 g/kg | |||
| Dietary food supplements | quantum satis | |||
| Dietetic foods intended for special medical purposes-Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | |||
| Granola-type breakfast cereals | 10 g/kg | |||
| E 476 | Polyglycerol polyricinoleate | Spreadable fats as defined in Annexes A, B and C to Regulation (EC) No. 2991/94 having a fat content of 41% or less | 4 g/kg | |
| Similar spreadable products with a fat content of less than 10% | 4 g/kg | |||
| Dressings | 4 g/kg | |||
| Cocoa-based confectionery, including chocolate | 5 g/kg | |||
| E 477 | Propane-1,2-diol esters of fatty acids | Fine bakery wares | 5 g/kg | |
| Fat emulsions for baking purposes | 10 g/kg | |||
| Milk and cream analogues | 5 g/kg | |||
| Beverage whiteners | 1 g/kg | |||
| Edible ices | 3 g/kg | |||
| Sugar confectionery | 5 g/kg | |||
| Desserts | 5 g/kg | |||
| Whipped essert toppings other than cream | 30 g/kg | |||
| Dietetic foods intended for special medical purposes-Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 1 g/kg | |||
| E 479b | Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids | Fat emulsions for frying purposes | 5 g/kg | |
| E 481 | Sodium stearoyl-2-lactylate } | Fine bakery wares | 5 g/kg | |
| E 482 | Calcium stearoyl-2-lactylate } | Quick-cook rice | 4 g/kg | |
| } | Breakfast cereals | 5 g/kg | ||
| } | Emulsified liqueur | 8 g/l | ||
| } | Spirits with less than 15% alcohol by volume | 8 g/l | ||
| } | Cereal-based snacks | 2 g/kg | ||
| } | Chewing gum | 2 g/kg | ||
| } | Fat emulsions | 10 g/kg | ||
| } | Desserts | 5 g/kg | ||
| } | Sugar confectionery | 5 g/kg | ||
| } | Beverage whiteners | 3 g/kg | ||
| } | Cereal- and potato-based snacks | 5 g/kg | ||
| } | Minced and diced canned meat products | 4 g/kg | ||
| } | Powders for the preparation of hot beverages | 2 g/l | ||
| } | Dietetic foods intended for special medical purposes-Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 2 g/kg | ||
| } | Bread (except that referred to in Schedule 7) | 3 g/kg | ||
| } | Mostarda di frutta | 2 g/kg | ||
| Individually or in combination | ||||
| E 483 | Stearyl tartrate | Bakery wares (except breads referred to in Schedule 7) | 4 g/kg | |
| Desserts | 5 g/kg | |||
| E 491 | Sorbitan monostearate } | Fine bakery wares | 10 g/kg | |
| E 492 | Sorbitan tristearate } | Toppings and coatings for fine bakery wares | 5 g/kg | |
| E 493 | Sorbitan monolaurate } | Jelly Marmalade | 25 mg/kg(*)b | |
| E 494 | Sorbitan monooleate } | Fat emulsions | 10 g/kg | |
| E 495 | Sorbitan monopalmitate } | Milk and cream analogues | 5 g/kg | |
| } | Beverage whiteners | 5 g/kg | ||
| } | Liquid tea concentrates and liquid fruit and herbal infusions concentrates | 0.5 g/l | ||
| } | Edible ices | 0.5 g/kg | ||
| } | Desserts | 5 g/kg | ||
| } | Sugar confectionery | 5 g/kg | ||
| } | Cocoa-based confectionery, including chocolate | 10 g/kg(*c) | ||
| } | Emulsified sauces | 5 g/kg | ||
| } | Dietary food supplements | quantum satis | ||
| } | Yeast for baking | quantum satis | ||
| } | Chewing gum | 5 g/kg | ||
| } | Dietetic foods intended for special medical purposes-Dietetic formulae for weight control intended to replace total daily food intake or an individual meal | 5 g/kg | ||
| } | (pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | Individually or in combination | ||
| E 512 | Stannous chloride | Canned and bottled white asparagus | 25 mg/kg as tin | |
| E 520 | Aluminium sulphate } | Egg white | 30 mg/kg | |
| E 521 | Aluminium sodium sulphate } | Candied, crystallised and glacé fruit and vegetables | 200 mg/kg | |
| E 522 | Aluminium potassium sulphate } | Individually or in combination, expressed as aluminium | ||
| E 523 | Aluminium ammonium sulphate } | |||
| E 541 | Sodium aluminium phosphate, acidic | Fine bakery wares (scones and sponge wares only) | 1 g/kg | |
| expressed as aluminium | ||||
| E 535 | Sodium ferrocyanide } | Salt and its substitutes | 20 mg/kg | |
| E 536 | Potassium ferrocyanide } | Individually or in combination, expressed as anhydrous potassium ferrocyanide | ||
| E 538 | Calcium ferrocyanide } | |||
| E 551 | Silicon dioxide } | Dried powdered foods (including sugars) | 10 g/kg | |
| E 552 | Calcium silicate } | Salt and its substitutes | 10 g/kg | |
| E 553a | (i)Magnesium silicate } | Dietary food supplements | quantum satis | |
(ii)Magnesium trisilicate(**d) } | Foods in tablet and coated tablet form | quantum satis | ||
| E 553b | Talc(**d) } | Sliced or grated hard, semi-hard and processed cheese | 10 g/kg | |
| E 554 | Sodium aluminium silicate } | |||
| E 555 | Potassium aluminium silicate } | Sliced or grated cheese analogues and processed cheese analogues | 10 g/kg | |
| E 556 | Calcium aluminium silicate } | |||
| E 559 | Aluminium silicate (Kaolin) } | Seasonings | 30 g/kg | |
| } | Confectionery excluding chocolate (surface treatment only) | quantum satis | ||
| } | Tin-greasing products | 30 g/kg | ||
| } | Individually or in combination | |||
| } | Chewing gum | quantum satis(***e) | ||
| } | Rice | } | ||
| } | Sausages (surface treatment only) | } | ||
| E 579 | Ferrous gluconate } | Olives darkened by oxidation | 150 mg/kg as iron | |
| E 585 | Ferrous lactate } | |||
| E 620 | Glutamic acid } | Foods in general (except those referred to in Schedules 6, 7 and 8) | 10 g/kg | |
| E 621 | Monosodium glutamate } | Individually or in combination | ||
| E 622 | Monopotassium glutamate } | |||
| E 623 | Calcium diglutamate | |||
| E 624 | Monoammonium glutamate } | Condiments and seasonings | quantum satis | |
| E 625 | Magnesium diglutamate } | |||
| E 626 | Guanylic acid } | Foods in general (except those referred to in Schedules 6, 7 and 8) | 500 mg/kg | |
| E 627 | Disodium guanylate } | Individually or in combination, expressed as guanylic acid | ||
| E 628 | Dipotassium guanylate } | |||
| E 629 | Calcium guanylate } | |||
| E 630 | Inosinic acid } | |||
| E 631 | Disodium inosinate } | |||
| E 632 | Dipotassium inosinate } | |||
| E 633 | Calcium inosinate } | Seasonings and condiments | quantum satis | |
| E 634 | Calcium 5'-ribonucleotides } | |||
| E 635 | Disodium 5'-ribonucleotides } | |||
| E 900 | Dimethyl polysiloxane | Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products | 10 mg/kg | |
| Soups and broths | 10 mg/kg | |||
| Oils and fats for frying | 10 mg/kg | |||
| Confectionery (excluding chocolate) | 10 mg/kg | |||
| Non-alcoholic flavoured drinks | 10 mg/l | |||
| Pineapple juice | 10 mg/l | |||
| Canned and bottled fruit and vegetables | 10 mg/kg | |||
| Chewing gum | 100 mg/kg | |||
| (pro memoria) Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | ||||
| Sø-�saft | 10 mg/l | |||
| Batters | 10 mg/kg | |||
| Cider excluding cidre bouché | 10 mg/l | |||
| E 901 | Beeswax, white and yellow } | As glazing agents only for: | quantum satis | |
| E 902 | Candelilla wax } |
| ||
| E 903 | Carnauba wax } |
| ||
| E 904 | Shellac } |
| ||
| } |
| |||
| } |
| |||
| } | Dietary food supplements | quantum satis | ||
| } | Fresh citrus fruits, melons, applies, pears, peaches and pineapplies | quantum satis | ||
| } | (surface treatment only) | |||
| E 905 | Microcrystalline wax | Surface treatment of | quantum satis | |
| ||||
| ||||
| ||||
| E 912 | Montan acid esters } | Fresh citrus fruits (surface treatment only) | } quantum satis | |
| E 914 | Oxidised polyethylene wax } | Fresh melon, mango, papaya, avocado and pineapplie (surface treatment only) | } | |
| E 927b | Carbamide | Chewing gum without added sugars | 30 g/kg | |
| E 950 | Acesulfame-K } | Chewing gum with added sugars | 800 mg/kg(*f) | |
| E 951 | Aspartame } | 2500 mg/kg(*) | ||
| } | (as flavour enhancer only) | |||
| E 957 | Thaumatin | Chewing gum with added sugars | 10 mg/kg(*) | |
| Water-based flavoured non-alcoholic drinks | 0.5 mg/l | |||
| Desserts-dairy and non dairy | 5 mg/kg | |||
| (as flavour enhancer only) | ||||
| E 959 | Neohesperidine DC | Chewing gum with added sugars | 150 mg/kg(*) | |
| Spreadable fats as defined in Annexes B and C to Regulation (EC) No. 2991/94 | } 5 mg/kg | |||
| Meat products | } (as flavour enhancer only) | |||
| Fruit jellies | } | |||
| Vegetable proteins | } | |||
| E 999 | Quillaia extract | Water-based flavoured non-alcoholic drinks | } 200 mg/l | |
| Cider excluding cidre bouché | } calculated as anhydrous extract | |||
| E 1201 | Polyvinylpyrrolidone } | Dietary food supplements in tablet and coated tablet form | quantum satis | |
| E 1202 | Polyvinylpolypyrrolidone } | |||
| E 1505 | Triethyl citrate | Dried egg white | quantum satis | |
| E 1518 | Glyceryl triacetate (triacetin) | Chewing gum | quantum satis | |
Regulation 10(a)
| E 400 | Alginic acid |
| E 401 | Sodium alginate |
| E 402 | Potassium alginate |
| E 403 | Ammonium alginate |
| E 404 | Calcium alginate |
| E 405 | Propane-1,2-diol alginate |
| E 406 | Agar |
| E 407 | Carrageenan |
| E 410 | Locust bean gum |
| E 412 | Guar gum |
| E 413 | Tragacanth |
| E 414 | Acacia |
| E 415 | Xanthan gum |
| E 416 | Karaya gum |
| E 422 | Glycerol |
| E 432 | Polyoxyethylene (20) sorbitan monolaurate |
| E 433 | Polyoxyethylene (20) sorbitan monooleate |
| E 434 | Polyoxyethylene (20) sorbitan monopalmitate |
| E 435 | Polyoxyethylene (20) sorbitan monostearate |
| E 436 | Polyoxyethylene (20) sorbitan tristearate |
| E 440(i) | Pectin |
| E 440(ii) | Amidated pectin |
| E 442 | Ammonium phosphatides |
| E 450(i) | Disodium diphosphate |
| E 450(ii) | Trisodium diphosphate |
| E 450(iii) | Tetrasodium diphosphate |
| E 450(v) | Tetrapotassium diphosphate |
| E 450(vi) | Dicalcium diphosphate |
| E 451(i) | Pentasodium triphosphate |
| E 451(ii) | Pentapotassium triphosphate |
| E 452(i) | Sodium polyphosphate |
| E 452(ii) | Potassium polyphosphate |
| E 452(iv) | Calcium polyphosphates |
| E 460(i) | Microcrystalline cellulose |
| E 460(ii) | Powdered cellulose |
| E 461 | Methylcellulose |
| E 463 | Hydroxypropylcellulose |
| E 464 | Hydroxypropylmethylcellulose |
| E 465 | Ethylmethylcellulose |
| E 466 | Carboxymethylcellulose |
| E 470a | Sodium, potassium and calcium salts of fatty acids |
| E 471 | Mono- and diglycerides of fatty acids |
| E 472(a) | Acetic acid esters of mono- and diglycerides of fatty acids |
| E 472(b) | Lactic acid esters of mono- and diglycerides of fatty acids |
| E 472(c) | Citric acid esters of mono- and diglycerides of fatty acids |
| E 472(d) | Tartaric acid esters of mono- and diglycerides of fatty acids |
| E 472(e) | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acides |
| E 472(f) | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids |
| E 473 | Sucrose esters of fatty acids |
| E 474 | Sucroglycerides |
| E 475 | Polyglycerol esters of fatty acids |
| E 476 | Polyglycerol polyricinoleate |
| E 477 | Propane-1,2-diol esters of fatty acids |
| E 481 | Sodium stearoyl-2-lactylate |
| E 482 | Calcium stearoyl-2-lactylate |
| E 483 | Stearyl tartrate |
| E 491 | Sorbitan monostearate |
| E 492 | Sorbitan tristearate |
| E 493 | Sorbitan monolaurate |
| E 494 | Sorbitan monooleate |
| E 495 | Sorbitan monopalmitate |
| E 508 | Potassium chloride |
Regulation 12
Regulations 3(2) to (4) and 4(3)
| Food | Additive | Maximum level | |
|---|---|---|---|
| Cocoa and chocolate products as defined in Directive 73/241/EEC (not including cocoa and chocolate products energy reduced or with no added sugars) | E 330 | Citric acid | 0.5% |
| E 322 | Lecithins | quantum satis | |
| E 334 | Tartaric acid | 0.5% | |
| E 422 | Glycerol | } quantum satis | |
| E 471 | Mono- and diglycerides of fatty acids | } | |
| E 170 | Calcium carbonates | } 7% on dry matter without fat expressed as potassium carbonates | |
| E 500 | Sodium carbonates | } | |
| E 501 | Potassium carbonates | } | |
| E 503 | Ammonium carbonates | } | |
| E 504 | Magnesium carbonates | } | |
| E 524 | Sodium hydroxide | } | |
| E 525 | Potassium hydroxide | } | |
| E 526 | Calcium hydroxide | } | |
| E 527 | Ammonium hydroxide | } | |
| E 528 | Magnesium hydroxide | } | |
| E 530 | Magnesium oxide | } | |
| E 414 | Acacia gum | } as glazing agents only | |
| E 440 | Pectins | } quantum satis | |
| Fruit juices and nectars as defined in Directive 93/77/EEC(32) | E 300 | Ascorbic acid | quantum satis |
| Pineapple and passion fruit juices and nectars | E 440 | Pectins | 3 g/l |
| Pineapple juice as defined in Directive 93/77/EEC | E 296 | Malic acid | 3 g/l |
| Nectars as defined in Directive 93/77/EEC | E 330 | Citric acid | 5 g/l |
| E 270 | Lactic acid | 5 g/l | |
| Grape juice as defined in Directive 93/77/EEC | E 170 | Calcium carbonates | } quantum satis |
| E 336 | Potassium tartrates | } | |
| Fruit juices as defined in Directive 93/77/EEC | E 330 | Citric acid | 3 g/l |
| Extra jam and extra jelly, as defined in Directive 79/693/EEC | E 270 | Lactic acid | } quantum satis |
| E 296 | Malic acid | } | |
| E 300 | Ascorbic acid | } | |
| E 327 | Calcium lactate | } | |
| E 330 | Citric acid | } | |
| E 331 | Sodium citrates | } | |
| E 333 | Calcium citrates | } | |
| E 334 | Tartaric acid | } | |
| E 335 | Sodium tartrates | } | |
| E 350 | Sodium malates | } | |
| E 440 | Pectins | } | |
| E 471 | Mono- and diglycerides of fatty acids | } | |
| Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products | E 270 | Lactic acid | } quantum satis |
| E 296 | Malic acid | } | |
| E 300 | Ascorbic acid | } | |
| E 327 | Calcium lactate | } | |
| E 330 | Citric acid | } | |
| E 331 | Sodium citrates | } | |
| E 333 | Calcium citrates | } | |
| E 334 | Tartaric acid | } | |
| E 335 | Sodium tartrates | } | |
| E 350 | Sodium malates | } | |
| E 400 | Alginic acid | } 10 g/kg | |
| E 401 | Sodium alginate | } (individually or in combination) | |
| E 402 | Potassium alginate | } | |
| E 403 | Ammonium alginate | } | |
| E 404 | Calcium alginate | } | |
| E 406 | Agar | } | |
| E 407 | Carrageenan | } | |
| E 410 | Locust bean gum | } | |
| E 412 | Guar gum | } | |
| E 415 | Xanthan gum | } | |
| E 418 | Gellan gum | } | |
| E 440 | Pectins | } quantum satis | |
| E 471 | Mono- and diglycerides of fatty acids | } | |
| E 509 | Calcium chloride | } | |
| E 524 | Sodium hydroxide | } | |
| Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC(33) | E 300 | Ascorbic acid | } quantum satis |
| E 301 | Sodium ascorbate | } | |
| E 304 | Fatty acid esters of ascorbic acid | } | |
| E 322 | Lecithins | } | |
| E 331 | Sodium citrates | } | |
| E 332 | Potassium citrates | } | |
| E 407 | Carrageenan | } | |
| E 500 | (ii)Sodium bicarbonate | } | |
| E 501 | (ii)Potassium bicarbonate | } | |
| E 509 | Calcium chloride | } | |
| Plain pasteurised cream | E 401 | Sodium alginate | } quantum satis |
| E 402 | Potassium alginate | } | |
| E 407 | Carrageenan | } | |
| E 466 | Sodium carboxy methyl cellulose | } | |
| E 471 | Mono- and diglycerides of fatty acids | } | |
| Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes } | E 300 | Ascorbic acid | } quantum satis |
| } | E 301 | Sodium ascorbate | } |
| } | E 302 | Calcium ascorbate | } |
| } | E 330 | Citric acid | } |
| } | E 331 | Sodium citrates | } |
| } | E 332 | Potassium citrates | } |
| Fruit compote } | E 333 | Calcium citrates | } |
| Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen } | } | ||
| Quick-cook rice | E 471 | Mono- and diglycerides of fatty acids | } quantum satis |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | } | |
| Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) | E 304 | Fatty acid esters of ascorbic acid | } quantum satis |
| E 306 | Tocopherol-rich extract | } | |
| E 307 | Alpha-tocopherol | } | |
| E 308 | Gamma-tocopherol | ||
| E 309 | Delta-tocopherol | ||
| E 322 | Lecithins | 30 g/l | |
| E 471 | Mono- and diglycerides of fatty acids | 10 g/l | |
| E 330 | Citric acid | } quantum satis | |
| E 331 | Sodium citrates | } | |
| E 332 | Potassium citrates | } | |
| E 333 | Calcium citrates | } | |
| Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking or frying purposes or for the preparation of gravy | E 270 | Lactic acid | } quantum satis |
| E 300 | Ascorbic acid | } | |
| E 304 | Fatty acid esters of ascorbic acid | } | |
| E 306 | Tocopherol-rich extract | } | |
| E 307 | Alpha-tocopherol | } | |
| E 308 | Gamma-tocopherol | } | |
| E 309 | Delta-tocopherol | } | |
| E 322 | Lecithins | 30 g/l | |
| E 471 | Mono- and diglycerides of fatty acids | 10 g/l | |
| E 472c | Citric acid esters of mono- and diglycerides of fatty acids | } quantum satis | |
| E 330 | Citric acid | } | |
| E 331 | Sodium citrates | } | |
| E 332 | Potassium citrates | } | |
| E 333 | Calcium citrates | } | |
| Refined olive oil, including olive pomace oil | E 307 | Alpha-tocopherol | 200 mg/l |
| Ripened cheese | E 170 | Calcium carbonates | } quantum satis |
| E 504 | Magnesium carbonates | } | |
| E 509 | Calcium chloride | } | |
| E 575 | Glucono-delta-lactone | } | |
| Sliced and grated ripened cheese | E 170 | Calcium carbonates | } quantum satis |
| E 504 | Magnesium carbonates | } | |
| E 509 | Calcium chloride | } | |
| E 575 | Glucono-delta-lactone | } | |
| E 460 | Celluloses | } | |
| Mozzarella and whey cheese | E 270 | Lactic acid | } quantum satis |
| E 330 | Citric acid | } | |
| E 575 | Glucono-delta-lactone | } | |
| E 260 | Acetic acid | } | |
| Soured-cream butter | E 500 | Sodium carbonates | quantum satis |
| Canned and bottled fruit and vegetables | E 260 | Acetic acid | } quantum satis |
| E 261 | Potassium acetate | } | |
| E 262 | Sodium acetates | } | |
| E 263 | Calcium acetate | } | |
| E 270 | Lactic acid | } | |
| E 296 | Malic acid | } | |
| E 300 | Ascorbic acid | } | |
| E 301 | Sodium ascorbate | } | |
| E 302 | Calcium ascorbate | } | |
| E 325 | Sodium lactate | } | |
| E 326 | Potassium lactate | } | |
| E 327 | Calcium lactate | } | |
| E 330 | Citric acid | } | |
| E 331 | Sodium citrates | } | |
| E 332 | Potassium citrates | } | |
| E 333 | Calcium citrates | } | |
| E 334 | Tartaric acid | } | |
| E 335 | Sodium tartrates | } | |
| E 336 | Potassium tartrates | } | |
| E 337 | Sodium potassium tartrate | } | |
| E 509 | Calcium chloride | } | |
| E 575 | Glucono-delta-lactone | } | |
| Gehakt | E 300 | Ascorbic acid | } quantum satis |
| E 301 | Sodium ascorbate | } | |
| E 302 | Calcium ascorbate | } | |
| E 330 | Citric acid | } | |
| E 331 | Sodium citrates | } | |
| E 332 | Potassium citrates | } | |
| E 333 | Calcium citrates | } | |
| Pre-packed preparations of fresh minced meat | E 300 | Ascorbic acid | } quantum satis |
| E 301 | Sodium ascorbate | } | |
| E 302 | Calcium ascorbate | } | |
| E 330 | Citric acid | } | |
| E 331 | Sodium citrates | } | |
| E 332 | Potassium citrates | } | |
| E 333 | Calcium citrates | } | |
| Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt | E 260 | Acetic acid | } quantum satis |
| E 261 | Potassium acetate | } | |
| E 262 | Sodium acetates | } | |
| E 263 | Calcium acetate | } | |
| E 270 | Lactic acid | } | |
| E 300 | Ascorbic acid | } | |
| E 301 | Sodium ascorbate | } | |
| E 302 | Calcium ascorbate | } | |
| E 304 | Fatty acid esters of ascorbic acid | } | |
| E 322 | Lecithins | } | |
| E 325 | Sodium lactate | } | |
| E 326 | Potassium lactate | } | |
| E 327 | Calcium lactate | } | |
| E 471 | Mono- and diglycerides of fatty acids | } | |
| E 472a | Acetic acid esters of mono- and diglycerides of fatty acids | } | |
| E 472d | Tartaric acid esters of mono- and diglycerides of fatty acids | } | |
| E 472e | Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | } | |
| E 472f | Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids | } | |
| Pain courant français | E 260 | Acetic acid | } quantum satis |
| E 261 | Potassium acetate | } | |
| E 262 | Sodium acetates | } | |
| E 263 | Calcium acetate | } | |
| E 270 | Lactic acid | } | |
| E 300 | Ascorbic acid | } | |
| E 301 | Sodium ascorbate | } | |
| E 302 | Calcium ascorbate | } | |
| E 304 | Fatty acid esters of ascorbic acid | } | |
| E 322 | Lectithins | } | |
| E 325 | Sodium lactate | } | |
| E 326 | Potassium lactate | } | |
| E 327 | Calcium lactate | } | |
| E 471 | Mono- and diglycerides of fatty acids | } | |
| Fresh pasta | E 270 | Lactic acid | } quantum satis |
| E 300 | Ascorbic acid | } | |
| E 301 | Sodium ascorbate | } | |
| E 322 | Lecithins | } | |
| E 330 | Citric acid | } | |
| E 334 | Tartaric acid | } | |
| E 471 | Mono- and diglycerides of fatty acids | } | |
| E 575 | Glucono-delta-lactone | } | |
| Wines and sparkling wines and partially fermented grape must | Additives authorised: | pro memoria | |
| in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations; in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 | |||
| Beer | E 270 | Lactic acid | } quantum satis |
| E 300 | Ascorbic acid | } | |
| E 301 | Sodium ascorbate | } | |
| E 330 | Citric acid | } | |
| E 414 | Acacia gum | } | |
| Foie gras, foie gras entier, blocs de foie gras | E 300 | Ascorbic acid | } quantum satis |
| E 301 | Sodium ascorbate | }" | |
(This note is not part of the Regulations)
These Regulations, which apply to Great Britain, amend the Miscellaneous Food Additives Regulations 1995, as amended ("the principal Regulations").
These Regulations implement-�
(a)European Parliament and Council Directive 98/72/EC amending Directive 95/2/EC on food additives other than colours and sweeteners (regulations 3(a), (c) and (d), 4 to 9 and 11 to 13); and
(b)Commission Directive 98/86/EC amending Commission Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners (regulations 3(b), 5 and 10(a)).
The principal provisions of the Regulations-�
(1) add flour treatment agents to the list of additive categories controlled as miscellaneous additives (regulation 3(c) and (d));
(2) add four new additives to the list of miscellaneous additives generally permitted for use in foods not referred to in Schedule 6, 7 or 8 to the principal Regulations (regulation 6);
(3) provide for additional uses of certain conditionally permitted additives in various foods (regulations 7 and 8), remove E 233 Thiabendazole from the list of permitted miscellaneous additives (regulation 7(c)(i)), permit the use of one new group of additives, E 343 Magnesium phosphates, in certain foods (regulation 8), and reduce the level of sulphur dioxide permitted in certain sugars (regulation 7(b)(iii));
(4) add a number of new substances to the list of permitted carriers and carrier solvents (regulation 9);
(5) remove the restrictions on the use of generally permitted additives in certain types of cream (regulations 11 and 12) and dry pasta (regulation 11), and increase the restrictions on the use of such additives in plain pasteurised cream (regulation 12); and
(6) provide for additional uses of certain permitted additives and for the use of one new additive, E 1451 Acetylated oxidised starch, in specified foods for infants and young children including such foods for special medical purposes (regulation 13).
The Regulations also make consequential amendments to other legislation (regulation 14), a minor drafting amendment (regulation 13(c)(ii)) and a correction (regulation 10(b)).
No regulatory impact assessment has been prepared in relation to these Regulations.
1990 c. 16; "the Ministers" is defined in section 4(1) of the Act; section 6(4)(a) of the Act was amended by the Deregulation and Contracting Out Act 1994 (c. 40), Schedule 9, paragraph 6.
OJ No. L295, 4.11.98, p. 18.
OJ No. L334, 9.12.98, p 1.
S.I. 1998/141.
OJ No. L356, 27.12.73, p. 71.
OJ No. L223, 14.8.78, p. 30.
OJ No. L186, 30.6.89, p. 27.
OJ No. L175, 4.7.91, p. 35.
OJ No. L49, 28.2.96, p. 12.
S.I. 1997/1413.
OJ No. L316, 9.12.94, p. 2.
OJ No. L228, 16.8.73, p. 23.
OJ No. L244, 30.9.93, p. 23.
OJ No. L24, 30.1.76, p. 49.
