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L.S. 449.48 Regolamenti dwar Addittivi Permessi biex jintużaw mal-Ikel

[ S.L.449.48 PERMITTED FOOD ADDITIVES 1 SUBSIDIARY LEGISLATION 449.48 PERMITTED FOOD ADDITIVES REGULATIONS 27th July, 2005 LEGAL NOTICE 54 of 2005, as amended by Legal Notices 92 of 2008, 81 of 2010 and 171 of

  1. 1.
  2. The title of these regulations is the Permitted Food Additives Regulations. 1.2 Products not conforming with these regulations but which conform with the provisions of the Permitted Food Additives Regulations, 2003 * , and which have been placed on the market by the 27 th January, 2006 at the latest, may be marketed until stocks are exhausted. 1.3 These regulations shall complement the Additives in Food Regulations. Citation and implementation. Amended by: L.N. 171 of
  3. S.L. 449.16 1.4 These regulations implement the provisions of Directive 95/2/EC of the European Parliament and of the Council of the 20th F e b r u a r y, 1 9 9 5 o n f o o d a d d i t i v e s o t h e r t h a n c o l o u r s a n d sweeteners, as amended by the following Directives: - Directive 96/85/EC of the European Parliament and of the Council of the 19th December 1996 - Directive 98/72/EC of the European Parliament and of the Council of the 15th October 1998 - Directive 2001/5/EC of the European Parliament and of the Council of the 12th February 2001 - Directive 2003/52/EC of the European Parliament and of the Council of the 18th June 2003 - Directive 2003/114/EC of the European Parliament and of the Council of the 22nd December 2003 - Directive 2006/52/EC of the European Parliament and of the Council of the 5th July 2006 - Commission Directive 2010/69/EU of the 22nd October 2010 - Commission Directive 2008/84/EC of the 27th August 2008 laying down specific purity criteria on food additives other than colours and sweeteners, as amended by the following Directives: - Commission Directive 2009/10/EC of the 13th February 2009 Commission Directive 2010/67/EU of the 20th October
  4. 2.
  5. These regulations shall apply to all food additives other than colours, sweeteners, and flavourings. *Legal Notice 347 of 2003 - Revoked by these regulations. Applicability of these regulations. 2 [ S.L.449.48 PERMITTED FOOD ADDITIVES 2.2 These regulations shall apply without prejudice to specific regulations permitting additives listed in the Schedules to be used as sweeteners and colours. 2.3 These regulations shall not apply to enzymes other than those mentioned in the Schedules. Interpretation. Amended by: L.N. 92 of
  6. 3.
  7. In these regulations, unless the context otherwise requires: 3.1.1 preservatives are substances which prolong the shelflife of foodstuffs by protecting them against deterioration caused by micro-organisms; 3.1.2 antioxidants are substances which prolong the shelflife of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes; 3.1.3 carriers, including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or flavouring without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use; 3.1.4 acids are substances which increase the acidity of a foodstuff and,or impart a sour taste to it; 3.1.5 acidity regulators are substances which alter or control the acidity or alkalinity of a foodstuff; 3.1.6 anti-caking agents are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another; 3.1.7 anti-foaming agents are substances which prevent or reduce foaming; 3.1.8 bulking agents are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value; 3.1.9 emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff; 3.1.10 emulsifying salts are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components; 3.1.11 firming agents are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel; 3.1.12 flavour enhancers are substances which enhance the existing taste and,or odour of a foodstuff; 3.1.13 foaming agents are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff; PERMITTED FOOD ADDITIVES [ S.L.449.48 3.1.14 gelling agents are substances which give a foodstuff texture through formation of a gel; 3.1.15 glazing agents (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating; 3.1.16 humectants are substances which prevent foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium; 3.1.17 modified starches are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached; 3.1.18 packaging gases are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container; 3.1.19 propellants are gases other than air which expel a foodstuff from a container; 3.1.20 raising agents are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or batter; 3.1.21 sequestrants are substances which form chemical complexes with metallic ions; 3.1.22 stabilisers are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross links between proteins enabling the binding of food pieces into reconstituted food; 3.1.23 thickeners are substances which increase the viscosity of a foodstuff; 3.1.24 flour treatment agents other than emulsifiers are substances which are added to flour or dough to improve its baking quality. 3.2 For the purposes of these regulations, the following are not considered as food additives: 3.2.1 substances used for the treatment of drinking water as provided for in Directive 80/778/EEC; 3.2.2 products containing pectin and derived from dried apple pomace or peel of citrus fruits, or from a mixture of both, by the action of dilute acid 3 4 [ S.L.449.48 PERMITTED FOOD ADDITIVES followed by partial neutralisation with sodium or potassium salts (‘liquid pectin’); 3.2.3 chewing gum bases; 3.2.4 white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes; 3.2.5 ammonium chloride; 3.2.6 blood plasma, edible gelatine, protein hydrolysates and their salts, milk protein and gluten; 3.2.7 amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts and having no additive function; 3.2.8 caseinates and casein; 3.2.9 inulin. 3.3 Within these regulations, the term ‘unprocessed’ means not having undergone any treatment resulting in a substantial change in the original state of the foodstuffs; however, the foodstuffs may have been, for example, divided, parted, severed, boned, minced, skinned, pared, peeled, ground, cut, cleaned, trimmed, deep-frozen or frozen, chilled, milled or husked, packed or unpacked. 3.4 In these regulations and the Schedules thereto, quantum satis means that no maximum level is specified. However, additives shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided that they do not mislead the consumer. Use of additives. Amended by: L.N. 92 of
  8. 4.
  9. Only substances listed in the First, Third, Fourth and Fifth Schedules may be used in foodstuffs for the purposes mentioned in regulation 3.
  10. 4.2 Food additives listed in the First Schedule are permitted in foodstuffs, for the purposes mentioned in regulation 3.1, with the exception of those foodstuffs listed in the Second Schedule, following the quantum satis principle. 4.3 Except where specifically provided for, regulation 4.2 does not apply to: 4.3.1 S.L. 449.38 the following: - unprocessed foodstuffs, - - honey as defined in the Honey Regulations, non-emulsified oils and fats of animal or vegetable origin, butter, pasteurised and sterilised (including UHT sterilisation) milk (including skimmed, plain and semi-skimmed) and plain pasteurised cream, unflavoured, live fermented milk products, - natural mineral water as defined in the Natural - S.L. 449.44 PERMITTED FOOD ADDITIVES - 4.3.3 Mineral Waters Regulations and spring water, coffee (excluding flavoured instant coffee) and coffee extracts, unflavoured leaf tea, - sugars as defined in the Sugar for Human Consumption Regulations, - dry pasta, excluding gluten-free and, or pasta intended for hypoproteic diets in accordance with the Labelling, Presentation and Advertising of Foodstuffs Regulations, natural unflavoured buttermilk (excluding sterilised buttermilk); 4.3.2 [ S.L.449.48 foods for infants and young children as referred to in the Labelling, Presentation and Advertising of Foodstuffs Regulations, including foods for infants and young children not in good health; these foodstuffs are subject to the provisions of the Sixth Schedule; S.L. 449.39 S.L. 449.46 S.L. 449.46 the foodstuffs listed in the Second Schedule, which may contain only those additives referred to in that Schedule and those additives referred to in the Third and Fourth Schedules under the conditions specified therein. 4.4 Additives listed in the Third and Fourth Schedules may only be used in the foodstuffs referred to in those Schedules and under the conditions specified therein. 4.5 Only those additives listed in the Fifth Schedule may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein. 4.6 The provisions of these regulations shall also apply to the corresponding foodstuffs intended for particular nutritional uses in accordance with the Labelling, Presentation and Advertising of Foodstuffs Regulations. 4.7 Maximum levels indicated in the Schedules refer to the foodstuffs as marketed, unless otherwise stated. 4.8 The presence of a food additive in a foodstuff is permissible: 4.8.1 in a compound foodstuff other than one mentioned in regulation 4.3 to the extent to which the food additive is permitted in one of the ingredients of the compound foodstuff, or 4.8.2 in foodstuff where a flavouring has been added, to the extent to which the food additive is permitted in the flavouring in compliance with these regulations and this has been carried over to the foodstuff via the flavouring, provided the food additive has no technological function in the final foodstuff; 4.8.3 if the foodstuff is destined to be used solely in the S.L. 449.46 5 6 [ S.L.449.48 PERMITTED FOOD ADDITIVES preparation of a compound foodstuff and to an extent such that the compound foodstuff conforms to the provisions of these regulations. S.L. 449.46 4.9 Regulation 4.8 does not apply to infant formulae, followon formulae and processed cereal-based foods and baby foods, as referred to in the Labelling, Presentation and Advertising of Foodstuffs Regulations, except where specifically provided for by these or other regulations concerning these foods. 4.10 The level of additives in flavourings shall be limited to the m i n i m u m n e ce s sa r y t o g u a r a n t e e t h e s a f e t y a n d q u a l i t y o f flavourings and to facilitate their storage. Furthermore, the presence of additives in flavourings must not mislead consumers or present a hazard to their health. If the presence of an additive in a f o o d s t u ff , a s a c o n s e q u e n c e o f a d d i n g f l a v o u r i n g s , h a s a technological function in the foodstuff, it shall be considered as an additive of the foodstuff and not as an additive of the flavouring. 4.11 No person may import, sell, keep for sale, or supply by way of compensation or otherwise, any food additive or any food containing such additive in either case unless in compliance with the provisions of these regulations. Purity criteria and methods of analysis. Amended by: L.N. 92 of 2008; L.N. 81 of 2010; L.N. 171 of
  11. 5.
  12. The additives permitted for use by these regulations shall satisfy the purity criteria laid down by Commission Directive 2008/ 84/EC, as amended by Directives 2009/10/EC and 2010/67/EU. A list of the food additives for which purity criteria have been established is given in the Seventh Schedule. 5.2 The methods of analysis described in Commission Directive 81/712/EEC shall be used in order to ascertain for purposes of official control whether certain additives permitted for use by these regulations satisfy the prescribed purity criteria. 5.3 The taking of samples and the qualitative and quantitative analysis of biphenyl, orthophenyl phenol and sodium orthophenylphenol in and on citrus fruit shall be carried out in accordance with the provisions of Annexes I, II, III and IV to Council Directive 67/427/EEC. PERMITTED FOOD ADDITIVES [ S.L.449.48 FIRST SCHEDULE Food Additives generally permitted for use in Foodstuffs not referred to in Regulation 4.3.1 7 Amended by: L.N. 92 of
  13. Note:
  14. Substances on this list may be added to all foodstuffs with the exception of those referred to in regulation 4.3.1 following the quantum satis principle.
  15. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.
  16. Explanation of symbols used: * The substances E 290, E 938, E 939, E 941, E 942, E 948 and E949 may also be used in the foodstuffs referred to in regulation 4.3.
  17. # The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion
  18. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E 440 may not be used in jelly mini-cups, defined, for the purpose of these regulations, as jelly confectionery of a firm consistence, contained in semi-rigid mini-cups or minicapsules, intended to be ingested in a single bite by exerting pressure on the minicups or mini-capsule to project the confectionery into the mouth.. E Number E 170 E 260 E 261 E 262 E 263 E 270 E 290 E 296 E 300 E 301 E 302 E 304 E 306 E 307 E 308 E 309 E 322 Name Calcium carbonate Acetic acid Potassium acetate Sodium acetates (i) sodium acetate (ii) sodium hydrogen acetate (sodium diacetate) Calcium acetate Lactic acid Carbon dioxide* Malic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearate Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins 8 [ S.L.449.48 E Number E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 337 E 350 E 351 E 352 E 354 E 380 E 400 E 401 E 402 E 403 E 404 E 406 E 407 E 407a E 410 PERMITTED FOOD ADDITIVES Name Sodium lactate Potassium lactate Calcium lactate Citric acid Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate Tartaric acid (L(+)-) Sodium tartrates (i) Monosodium tartrate (ii) Disodiumtartrate Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrate Sodium potassium tartrate Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate Potassium malate Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate Calcium tartrate Triammonium citrate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Agar Carrageenan Processed eucheuma seaweed Locust bean gum PERMITTED FOOD ADDITIVES E Number E 412 E 413 E 414 E 415 E 417 E 418 E 422 E 440 E 460 E 461 E 462 E 463 E 464 E 465 E 466 E469 E 470a E 470b E 471 E 472a E 472b E 472c E 472d E 472e E 472f E 500 E 501 E 503 [ S.L.449.48 9 Name Guar gum Tragacanth Acacia gum (gum arabic) Xanthan gum Tara gum Gellan gum Glycerol Pectins (i) pectin (ii) amidated pectin Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose Methyl cellulose Ethyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Sodium carboxy methyl cellulose Cellulose gum Enzymetically hydrolysed carboxy methyl cellulose Enzymetically hydrolysed cellulose gum Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonate Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate Ammonium carbonates 10 [ S.L.449.48 E Number E 504 E 507 E 508 E 509 E 511 E 513 E 514 E 515 E 516 E 524 E 525 E 526 E 527 E 528 E 529 E 530 E 570 E 574 E 575 E 576 E 577 E 578 E 640 E 920

(2)E 938 E 939 E 941 E 942 E 948 E 949 E 1103 E 1200 E 1404 PERMITTED FOOD ADDITIVES Name (
  1. i)Ammonium carbonate (
  2. ii)Ammonium hydrogen carbonate Magnesium carbonates (
  3. i)Magnesium carbonate (
  4. ii)Magnesium hydroxide carbonate Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Sulphuric acid Sodium sulphates (
  5. i)Sodium sulphate (
  6. ii)Sodium hydrogen sulphate Potassium sulphates (
  7. i)Potassium sulphate (
  8. ii)Potassium hydrogen sulphate Calcium sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Fatty acids Gluconic acid Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salt L-cysteine Argon* Helium* Nitrogen* Nitrous oxide* Oxygen* Hydrogen* Invertase Polydextrose Oxidised starch PERMITTED FOOD ADDITIVES E Number E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 1451 2 [ S.L.449.48 11 Name Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxy propyl starch Hydroxy propyl distarch phosphate Starch sodium octenyl succinate Acetylated oxidised starch May only be used as a flour treatment agent. Amended by: SECOND SCHEDULE L.N. 92 of 2008; Foodstuffs in which a limited number of additives of L.N. 171 of 2011. the First Schedule may be used Foodstuff Cocoa and chocolate products as defined the the Cocoa and Chocolate Products Regulations Additive E 330 Citric acid E 322 Lecithins E 334 Tartaric acid Maximum level 0.5% quantum satis 0.5% E 422 Glycerol E 471 Mono- and diglycerides of fatty acids E 472c Citric acid esters of monoand diglycerides of fatty acids E 170 Calcium 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 quantum satis E 414 Acacia gum quantum satis quantum satis 7% on dry matter without fat expressed as potassium carbonates as glazing agents only; 12 [ S.L.449.48 PERMITTED FOOD ADDITIVES Foodstuff Additive E 440 Pectins Maximum level quantum satis Fruit juices and nectars as defined in the Fruit Juices and Similar Products Regulations Pineapple juice as defined in the Fruit Juices and Similar Products Regulations Nectars as defined in the Fruit Juices and Similar Products Regulations Grape juice as defined in the Fruit Juices and Similar Products Regulations Fruit juices as defined in the Fruit Juices and Similar Products Regulations E 300 Ascorbic acid quantum satis E 296 Malic acid 3 g/l E 330 Citric acid E 270 Lactic acid 5 g/l 5 g/l E 170 Calcium carbonates E 336 Potassium tartrates quantum satis quantum satis E 330 Citric acid 3 g/l E 440 E 270 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 471 Pectins Lactic acid Ascorbic acid Calcium lactate Citric acid Sodium citrates Calcium citrates Tartaric acid Sodium tartrates Sodium malates Mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis Pectins Lactic acid Malic acid Ascorbic acid Calcium lactate Citric acid Sodium citrates Calcium citrates Tartaric acid Sodium tartrates Sodium malates Alginic acid Sodium alginate Potassium alginate Ammonium alginate quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis Extra jam and extra jelly as defined in the Fruit Jams and Similar Products Regulations Jams, jellies and marmalades as defined in the Fruit Jams and Similar Products Regulations and other similar fruit spreads including low-calorie products E 440 E 270 E 296 E 300 E 327 E 330 E 331 E 333 E 334 E 335 E 350 E 400 E 401 E 402 E 403 quantum satis PERMITTED FOOD ADDITIVES Foodstuff E 404 E 406 E 407 E 410 E 412 E 415 E 418 E 471 E 509 E 524 [ S.L.449.48 Additive Calcium alginate Agar Carrageenan Locust bean gum Guar gum Xanthan gum Gellan gum Mono and diglycerides of fatty acids Calcium chloride Sodium hydroxide 13 Maximum level 10 g/kg (individually or in combination) quantum satis quantum satis quantum satis Partially dehydrated and dehydrated milk as defined in the Preserved Milk Regulations E 300 Ascorbic acid 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 (
  9. ii)Sodium bicarbonate E 501 (
  10. ii)Potassium bicarbonate E 509 Calcium chloride quantum satis quantum satis Plain pasteurised cream E 401 E 402 E 407 E 466 quantum satis quantum satis quantum satis Sodium alginate Potassium alginate Carrageenan Sodium carboxy methyl cellulose E 471 Mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis F r o z e n a n d d e e p -f r o z e n unprocessed fruit and vegetables; pre-packed, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes E 296 Malic acid (only for peeled potatoes E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis Fruit compote E 300 E 301 E 302 E 330 quantum satis quantum satis quantum satis quantum satis Ascorbic acid Sodium ascorbate Calcium ascorbate Citric acid 14 [ S.L.449.48 PERMITTED FOOD ADDITIVES Foodstuff E 331 E 332 E 333 E 440 E 509 Additive Sodium citrates Potassium citrates Calcium citrates Pectin (only for fruit compote other than apple) Calcium chloride (only for fr uit compote oth er than apple) Maximum level quantum satis quantum satis quantum satis Ascorbic acid Sodium ascorbate Calcium ascorbate Citric acid Sodium citrates Potassium citrates Calcium citrates quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis Unprocessed fish, crustaceans and molluscs, including such products frozen and deepfrozen E300 E331 E330 E330 E 331 E 332 E 333 Quick-cook rice E 471 Mono- and diglycerides of fatty acids E 472a Acetic acid esters of monoand diglycerides of fatty acids Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking and/or frying purposes or for the preparation of gravy 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 E 471 Mono- and diglycerides of fatty acids E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates E270 Lactic acid E300 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 E 471 Mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 30 g/l 10 g/l quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 30 g/l 10 g/l PERMITTED FOOD ADDITIVES Foodstuff [ S.L.449.48 15 Additive E 472c Citric acid esters of monoand diglycerides of fatty acids E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates Maximum level Refined olive oil, including olive pomace oil E 307 Alpha-tocopherol 200 mg/l Ripened cheese E 170 Calcium carbonates E 504 Magnesium carbonates E 509 Calcium chloride E 575 Glucono-delta-lactone E 500(
  11. ii)Sodium hydrogen carbonate quantum satis quantum satis quantum satis quantum satis quantum satis (only for sour milk cheese) Mozzarella and whey cheese E 260 Acetic acid E 270 Lactic acid E 330 Citric acid E 460ii Powdered cellulose (only for grated and sliced cheese) E 575 Glucono-delta-lactone quantum satis quantum satis quantum satis E 260 E 261 E 262 E 263 E 270 E 296 E 300 E 301 E 302 E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 334 E 335 E 336 E 337 E 509 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis Canned and bottled fruit and vegetables Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid Malic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Sodium lactate Potassium lactate Calcium lactate Citric acid Sodium citrates Potassium citrates Calcium citrates Tartaric acid Sodium tartrates Potassium tartrates Sodium potassium tartrate Calcium chloride quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis 16 [ S.L.449.48 Foodstuff PERMITTED FOOD ADDITIVES Additive E 575 Glucono-delta-lactone Maximum level quantum satis Gehakt E 300 E 301 E 302 E 330 E 331 E 332 E 333 Ascorbic acid Sodium ascorbate Calcium ascorbate Citric acid Sodium citrates Potassium citrates Calcium citrates quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis P r e -p a c k e d p r e p a r a t i o n s o f fresh minced meat E 261 Potassium acetate E 262i Sodium acetate E 262ii Sodium hydrogen acetate E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 325 Sodium lactate E 326 Potassium lactate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt E 260 Acetic acid E 261 Potassium acetate E 262 Sodium acetates quantum satis quantum satis E 263 E 270 E 300 E 301 E 302 E 304 Calcium acetate Lactic acid Ascorbic acid Sodium ascorbate Calcium ascorbate 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 monoand diglycerides of fatty acids E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis PERMITTED FOOD ADDITIVES Foodstuff Pain courant francais F r i s s b ú z a k e n y é r, f e h é r é s félbarna kenyerek 17 Additive 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 Maximum level E 260 Acetic acid E 261 Potassium acetate quantum satis E 262 E 263 E 270 E 300 E 301 E 302 E 304 E 322 E 325 E 326 E 327 E 471 Fresh pasta [ S.L.449.48 Sodium acetates Calcium acetate Lactic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Lecithins Sodium lactate Potassium lactate Calcium lactate Mono- and diglycerides of fatty acids E 270 E 300 E 301 E 322 E 330 E 334 E 471 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis Lactic acid Ascorbic acid Sodium ascorbate Lecithins Citric acid Tartaric acid Mono- and diglycerides of fatty acids E 575 Glucono-delta-lactone quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis Wines and sparkling wines and partially fermented grape must Additives authorised: In accordance with Regulations (EEC) No 822/87
(3), (EEC) No 4252/88
(4), (EEC) No 233292
(5)and (EEC) No 1873/84
(6)and their implementing regulations In accordance with Regulation (EEC) No 1873/84 authorizing 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 pro memoria Beer E 270 Lactic acid quantum satis quantum satis quantum satis 18 [ S.L.449.48 PERMITTED FOOD ADDITIVES Foodstuff Additive Ascorbic acid Sodium ascorbate Citric acid Acacia gum Maximum level quantum satis quantum satis quantum satis quantum satis E 300 Ascorbic acid E 301 Sodium ascorbate quantum satis quantum satis Pin eapple and passion fruit juices and nectars E 440 Pectins 3 g/l Sliced and grated ripened cheese E 170 E 504 E 509 E 575 E 460 quantum satis quantum satis quantum satis quantum satis quantum satis Soured-cream butter E 500 Sodium carbonates quantum satis UHT goat milk E 331 Sodium citrates 4 g/l Chestnuts in liquid E 410 Locust bean gum E 412 Guar gum E 415 Xanthan gum quantum satis quantum satis quantum satis Unflavoured live fermented cream products and substitute products with a fat content of less than 20% E 406 E 407 E 410 E 412 E 415 E 440 E 460 E 466 E 471 quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis E 300 E 301 E 330 E 414 Fo ie gras, fo ie gras ent ier, blocs de foie gras Libamáj, libamáj egészben, libamáj tömbben Calcium carbonates Magnesium carbonates Calcium chloride Glucono-delta-lactone Cellulose Agar Carrageenan Locust bean gum Guar gum Xanthan gum Pectins Cellulose Carboxy methyl cellulose Mono- and diglycerides of fatty acids E 1404 Oxidised starch E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 Phosphated distarch phosphate E 1414 Acetylated distarch phosphate E 1420 Acetylated starch E 1422 Acetylated distarch adipate quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis PERMITTED FOOD ADDITIVES Foodstuff [ S.L.449.48 Additive E 1440 Hydroxyl propyl starch E 1442 Hydroxy propyl distarch phosphate E 1450 Starch sodium octenyl succinate E 1451 Acetylated oxidised starch 19 Maximum level quantum satis quantum satis quantum satis quantum satis 1 Cocoa and chocolate products energy-reduced or with no added sugars are not covered by the Second Schedule. 2 May be used only as a flour treatment agent. 3 OJ No L 84, 27.3.1987, p.1 4 OJ No L 373, 31.12.1988, p.59 5 OJ No L 231, 13.8.1992, p.1 6 OJ No L 176, 3.7.1984, p.6 THIRD SCHEDULE Conditionally permitted preservatives and antioxidants Amended by: L.N. 92 of 2008; L.N. 171 of
  1. PART A Sorbates, benzoates and p-hydroxybenzoates E Number Name Abbreviation E 200 Sorbic acid Sa E 202 Potassium sorbate E 203 Calcium sorbate E 210 Benzoic acid E 211 Sodium benzoate E 212 Potassium benzoate E 213 Calcium benzoate E 214 Ethyl p-hydroxybenzoate E 215 Sodium ethyl p-hydroxybenzoate E 218 Methyl p-hydroxybenzoate E 219 Sodium methyl p-hydroxybenzoate Ba1 PHB 1 Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. Note:
  2. The levels of all substances mentioned above are expressed as the free acid.
  3. The abbreviations used in the table mean the following: Sa + Ba: Sa and Ba used singly or in combination Sa + PHB: Sa and PHB used singly or in combination Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.
  4. The maximum levels of use indicated refer to foodstuffs ready for consumption 20 [ S.L.449.48 PERMITTED FOOD ADDITIVES prepared following manufacturers’ instructions Foodstuff Sa Wine-based flavoured drinks including products covered by Regulation (EEC) No 1601/91 N o n -a l c o h o l i c f l a v o u r e d drinks2 Liquid tea concentrates and liquid fruit and herbal infusion concentrates Grape juice, unfermented, for sacramental use Wi n e s a s r e f e r r e d t o i n Regulation (EEC) no. 822/ 87; alcohol-free wine, fruit wine (including alcohol-free), Made wine, cider and perry (including alcohol-free) Sød ... Saft or Sødet ... Saft Alcohol-free beer in keg Mead Spirits with less than 15% alcohol by volume Fillings of ravioli and similar products L o w -s u g a r j a m s , j e l l i e s , marmalades and similar low c a l o r i e o r s u g a r -f r e e products and other fruit-based spreads Mermeladas Candied, crystallized and glacé fruit and vegetables Dried fruit 2 Maximum level (mg/kg or mg/l as appropriate) Sa+Ba+ Ba PHB Sa+Ba Sa+PHB PHB 200 300 150 250 Sa + 150 Ba 600 2000 200 500 200 200 200 200 200 400 500 1000 1000 1000 1000 This entry does not include dairy-based drinks. Frugtgrød and Rote Grütze Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled Vegetables in vinegar, brine or oil (excluding olives) Potato dough and pre-fried potato slices Gnocchi Polenta O l i v e s a n d o l i v e -b a s e d preparations 1000 1000 500 2000 2000 1000 200 1000 500 1000 [ S.L.449.48 PERMITTED FOOD ADDITIVES Foodstuff Sa Jelly coatings of meat products (cooked, cured or dried); Paté Surface treatment of dried meat products S e m i -p r e s e r v e d fish products including fish roe products Salted, dried fish Crangon crangon and Crangon vulgaris, cooked Cheese, pre-packed, sliced Unripened cheese Processed cheese Layered cheese and cheese with added foodstuffs N o n -h e a t -t r e a t e d dairy-based desserts Curdled milk Liquid egg (white, yolk or whole egg) Dehydrated, concentrated, frozen and deep-frozen egg products Pre-packed sliced bread and rye bread Partially baked, pre-packed bakery wares intended for retail sale and energy reduced bread intended for retail sale Fi n e ba k er y wa r es wit h a water activity of more than 0.65 C e r e a l - o r p o t a t o -b a s e d snacks and coated nuts Batters Confectio nery (excluding chocolate) Chewing gum To p p i n g s ( s y r u p s f o r pancakes, flavoured syrups for milkshakes and ice-cream; similar products) Fa t em ul si on s ( ex cl u d in g butter) with a fat content of 60% or more 21 Maximum level (mg/kg or mg/l as appropriate) Ba PHB Sa+Ba Sa+PHB Sa+Ba+ PHB 1000 quantum satis 2000 200 6000 1000 1000 2000 1000 300 1000 5000 1000 2000 2000 2000 1000 (max. 300 PHB) 2000 1500 (max. 300 PHB) 1500 1000 1000 22 [ S.L.449.48 PERMITTED FOOD ADDITIVES Foodstuff Sa Maximum level (mg/kg or mg/l as appropriate) Ba PHB Sa+Ba Sa+PHB Sa+Ba+ PHB F a t e m u l s i o n s w i t h a f a t 2000 content less than 60% Emulsified sauces with a fat 1000 content of 60% or more Emulsified sauces with a fat 2000 content less than 60% Non-emulsified sauces Prepared salads Mustard Seasonings and condiments Liquid soups and broths 500 (excluding canned) Aspic 1000 D i e t ar y f o o d s f o r s p e c i al medical purposes, as defined in the Dietary Foods for Special Medical Purposes Regulations, excluding foods for infants and young c h il d r e n a s r ef e r r ed t o in Directive 89/398/EEC; dietetic formulae for weight control intended to replace total daily food intake or an individual meal ..... Mehu and Makeuttetu 500 ..... Mehu A n a l o g u e s o f m e a t , f i s h , 2000 crustaceans and cephalopods and cheese based on protein Dulce de membrillo Marmelada Ostkaka 2000 Pasha 1000 Semmelknödelteig 2000 Cheese and cheese analogues quantum (surface treatment only) satis Cooked red beet 2000 Collagen-based casings with quantum a water activity greater than satis 0.6 Flavourings Crustaceans and molluscs, cooked Food supplements as defined in the Food S u p p l e me n t s Re g u l a t i o n s supplied in liquid form Seaweed-based f i s h 1 000 analogue products 500 1000 1000 2000 1000 1500 1000 1000 500 1500 200 1000 1500 1000 1500 2000 2000 500 [ S.L.449.48 PERMITTED FOOD ADDITIVES Foodstuff 23 Maximum level (mg/kg or mg/l as appropriate) Sa Ba PHB Sa+Ba Sa+PHB Sa+Ba+ PHB 200 200 400 Beer in kegs containing more than 0,5% added fermentable sugar and/or fruit juices or concentrates Unpeeled fresh citrus fruit (surface treatment only) 20 1 000 in the product ready for consumption Food supplements as defined in the Food Supplements Regulations, supplied in dried form containing preparations of vitamin A and of combinations of vitamin A and D PART B Sulphur dioxide and sulphites E Number Name E 220 Sulphur dioxide E 221 Sodium sulphite E 222 Sodium hydrogen sulphite E 223 Sodium metabisulphite E 224 Potassium metabisulphite E 226 Calcium sulphite E 227 Calcium hydrogen sulphite E 228 Potassium hydrogen sulphite Note:
  5. Maximum levels are expressed as SO 2 in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources.
  6. An SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present. Foodstuff Maximum level (mg/kg or mg/l as appropriate) expressed as SO2 Burger meat with a minimum vegetable and/or cereal content of 4% 450 Breakfast sausages 450 Longaniza fresca and Butifarra fresca 450 Dried salted fish of the Gadidae species 200 Crustaceans and cephalopods - fresh, frozen and deep-frozen 1503 - crustaceans, Penaridae Solenceridae, Aristeidae family: - up to 80 units 1503 - between 80 and 120 units 2003 24 [ S.L.449.48 PERMITTED FOOD ADDITIVES Foodstuff - over 120 units Maximum level (mg/kg or mg/l as appropriate) expressed as SO 2 3003 Crustaceans and cephalopods - cooked 50 3 - crustaceans, Penaridae Solenceridae, Aristeidae family: - up to 80 units 1353 - between 80 and 120 units 1803 - over 120 units 2703 Dry biscuit 50 Starches (excluding starches in infant formulae, follow-on formulae and processed cereal-based foods and baby foods) Sago Pearl barley Dehydrated potatoes Cereal- and potato-based snacks Peeled potatoes Processed potatoes (including frozen and deep-frozen potatoes) Potato dough White vegetables, dried White vegetables, processed (including frozen and deep-frozen white vegetables) Dried ginger Dried tomatoes Horseradish pulp Onion, garlic and shallot pulp Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine) Golden peppers in brine Processed mushrooms (including frozen mushrooms) Dried mushrooms Dried fruits 50 - apricots, peaches, grapes, prunes and figs - bananas - apples and pears - other (including nuts in shell) Dried coconut Candied, crystallized or glacè fruit, vegetables, angelica and citrus peel Jam, jelly and marmalade as defined in the Fruit Jams and Similar Products Regulations (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products Jams, jellies and marmelades made with sulphited fruit Fruit-based pie filling Citrus-juice-based seasonings Concentrated grape juice for home wine-making Mostarda di frutta 30 30 400 50 50 100 100 400 50 150 200 800 300 100 500 50 100 2000 1000 600 500 50 100 50 100 100 200 2000 100 PERMITTED FOOD ADDITIVES Foodstuff [ S.L.449.48 25 Maximum level (mg/kg or mg/l as appropriate) expressed as SO2 Jellying fruit extract, liquid pectin for sale to the final consumer 800 Bottled whiteheart cherries, rehydrated dried fruit and lychees 100 Bottled, sliced lemon 250 Sugars, as defined in he Fruit Jams and Similar Products 10 Regulations, except glucose syrup, whether or not dehydrated Glucose syrup, whether or not dehydrated 20 Treacle and molasses 70 Other sugars 40 Toppings (syrups for pancakes, flavoured syrups for milkshakes and 40 ice cream; similar products) Orange, grapefruit, apple and pineapple juice for bulk dispensing in 50 catering establishments Lime and lemon juice 350 Concentrates based on fruit juice and containing not less than 2.5% 350 barley (barley water) Other concentrates based on fruit juice or comminuted fruit; capilé 250 groselha Non-alcoholic flavoured drinks containing fruit juice 20 (carry-over from concentrates only) Non-alcoholic flavoured drinks containing at least 235 g/l glucose 50 syrup Grape juice, unfermented, for sacramental use 70 Glucose-syrup-based confectionery 50 (carry-over from the glucose syrup only) Beer including low-alcohol and alcohol-free beer 20 Beer with a second fermentation in the cask 50 Wines 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; (pro memoria) in accordance with Regulation (EEC) No. 1873/84 authorizing 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/
  7. Alcohol-free wine 200 Made wine 260 Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free 200 products) [ S.L.449.48 26 PERMITTED FOOD ADDITIVES Foodstuff Maximum level (mg/kg or mg/l as appropriate) expressed as SO 2 Mead 200 Fermentation vinegar 170 Mustard, excluding Dijon mustard 250 Dijon mustard 500 Gelatine 50 Vegetable- and cereal-protein-based meat, fish and crustacean 200 analogues Analogues of meat, fish and crustaceans based on protein 200 Marinated nuts 50 Vacuum packed sweetcorn 100 Distilled alcoholic beverages containing whole pears 50 Salsicha fresca 450 Table grapes 10 Fresh lychees 10 (measured on edible parts) Blueberries (Vaccinium corymbosum only) 10 Cinnamon (Cinnamomum ceylanicum only) 150 3 In edible parts PART C Other preservatives E No. E 231 E 232 E 234 Name Orthophenyl phenol3 Sodium orthophenyl phenol3 Nisin4 Foodstuff Surface treatment of citrus fruits Semolina and tapioca puddings and similar products Ripened cheese and processed cheese Clotted cream Mascarpone E 235 Natamycin Maximum level 12 mg/kg individually or in combination expressed as orthophenyl phenol 3 mg/kg 12.5 mg/kg 10 mg/kg 10 mg/kg Pa s te u r i s ed l i q u i d e g g (white, yolk or whole egg) 6,25 mg/l Surface treatment of: 2 - hard, semi-hard and 1 mg/dm surface (not present at a depth of 5 semi-soft cheese mm) - dried, cured sausages PERMITTED FOOD ADDITIVES E No. [ S.L.449.48 27 E 239 Name Hexamethylene tetramine Foodstuff Provolone cheese Maximum level E 242 Dimethyl dicarbonate E 284 Boric acid Non-alcoholic flavoured 250 mg/l ingoing drinks amount, residues not Alcohol-free wine detectable Liquid tea concentrate Cider, perry, fruit wines 250 mg/l ingoing Alcohol-reduced wine amount, residues not Wi n e - b a s e d d r i n k s a n d detectable products covered by Regulation (EEC) No 1601/91 Sturgeons’ eggs (Caviar) 4 g/kg expressed as boric acid E 285 Sodium (borax) 25 mg/kg residual amount, expressed as formaldehyde tetraborate E No. Name E 249 Potassium nitrite 5 E 250 Sodium nitrite 5 Foodstuff Meat products Indicative ingoing amount (mg/kg) Residual amount (mg/kg) 150mg/kg St e r i l i s e d m e a t p r o d u c t s ( F o > 100mg/kg 3,00) Y Traditional immersion cured meat products (l): Wiltshire bacon (1.1); 175mg/kg Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado (1.2); and similar products Wiltshire ham (1.1); and similar products Rohschinken, nassgepökelt (1.6); and similar products Cured tongue (1.3) Traditional dry cured meat products
(2): Dry cured bacon (2.1); 100mg/kg 50mg/kg 50mg/kg 175mg/kg and similar products Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); Presunto, presunto dá and paio do lombo (2.3); and similar products R o h s c h i n k e n , t ro c k e n g e p ö k e l t (2.5); and similar products Other traditionally cured meat products
(3): 100mg/kg 50mg/kg [ S.L.449.48 28 E No. Name PERMITTED FOOD ADDITIVES Foodstuff Vysočina Selský salám Turistický trvanlivý salám Poličan Herkules Lovecký salám Dunajská klobása Paprikás (3.5); and similar products Rohschinken, t ro ck e n - / nassgepökelt (3.1); and similar products Jellied veal and brisket (3.2) E 251 E 252 Potassium nitrate (z) Sodium nitrate (z) Non-heat-treated meat products Indicative ingoing amount (mg/kg) 180mg/kg Residual amount (mg/kg) 50mg/kg 150mg/kg Traditional immersion cured meat products
(1): Kylmäsavustettu poronliha/ 300mg/kg Kallrökt renkött (1.4); Wiltshire bacon and Wiltshire ham 250mg/kg (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado (1.2); Rohschinken, nassgepökelt (1.6); and similar products Bacon, Filet de bacon (1.5); and similar products Cured tongue (1.3) Traditional dry cured meat products
(2): Dry cured bacon and Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); Presunto, presunto da pá and paio do lombo (2.3); Rohschinken, trockengepökelt (2.5); and similar products Jambon sec, jambon sel sec et a u t re s p iè c e s m a t u n i è s s è c h é e s similaires (2.4) Other traditionally cured meat products
(3): 250 mg/kg without added E 249 or E 250 10 mg/kg 250mg/kg 250 mg/kg without added E 249 or E 250 PERMITTED FOOD ADDITIVES E No. Name [ S.L.449.48 29 Indicative Residual ingoing Foodstuff amount amount (mg/
  1. kg)(mg/
  2. kg)Rohwürste (Salami and Kantlvurst) 300 mg/kg (3.3); (without added E 249 or E 250) Rohschinken, t ro c k e n - / 250mg/kg nassgepökelt (3.1); and similar products Salchichón y chorizo tradicionales 250 mg/kg de larga curación (3.4); (without added E 249 or E 250) Saucissons secs (3.6); and similar products Jellied veal and brisket (3.2); 10 mg/kg Hard, semi-hard and semi-soft the 150 mg/kg in cheese cheese milk or Dairy-based level cheese analogue equivalent if added after removal of whey and addition of water Pickled herring and sprat E 252 Potassium nitrate H a r d , s e m i -h a r d e n d s e m i -s o f t cheese 500 mg/kg 508 Dairy-based cheese analogue Pickled herring and sprat Foie gras, foie gras entier, blocs de foie gras E No. E 280 E 281 E 282 E 283 Name Propionic acid 10 Sodium propionate10 Calcium propionate10 Potassium propionate10 2009 506 Foodstuff Maximum level Pre-packed sliced bread 3000 mg/kg expressed and rye bread as propionic acid Energy reduced bread Partially baked, pre-packed bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 Pr e -p a ck e d r o l ls , b u n s and pitta 2000 mg/kg expressed as propionic acid [ S.L.449.48 30 E No. PERMITTED FOOD ADDITIVES Name Foodstuff Christmas pudding Pre-packed bread E 1105 Lysozyme Maximum level 1000 mg/kg expressed as propionic acid Pr e- p a ck ed pø l se br ød , 2000 mg/kg expressed boller and dansk flutes as propionic acid Cheese and cheese quantum satis analogues (surface treatment only) Ripened cheese quantum satis Wine in accordance with Regulation (EC) 1493/ 19 9911 and its implementing Regulation (EC) 1622/200012 pro memoria 3 The use of biphenyl (diphenyl) for the surface treatment of citrus fruit is not permitted. The use of E 231 orthophenyl phenol and E 232 sodium orthophenyl phenol for this same purpose shall no longer be permitted as soon as requirements for the labelling of foodstuffs treated with these substances become applicable under the Pesticides Control Act. 4 This substance may be present naturally in certain cheeses as a result of fermentation processes. 5 When labelled 'for food use', nitrite may only be sold in a mixture with salt or a salt substitute. (
  3. x)When labelled "for food use", nitrite may be sold only in a mixture with salt or a salt substitute. (
  4. y)Fo-value 3 is equivalent to 3 minutes heating at 121ºC (reduction of the bacterial load of one billion spores in each 1000 cans to one spore in a thousand cans). (
  5. z)Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment. 1. Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments e.g. smoking. 1.1 Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures. 1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. 1.3 Immersion cured for at least 4 days and pre-cooked. 1.4 Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks. 1.5 Immersion cured for 4 to 5 days at 5 to 7°C, matured for typically 24 to 40 hours at 22°C, possibly smoked for 24hrs at 20 to 25°C and stored for 3 to 6 weeks at 12 to 14°C. 1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. 2. Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/ maturation. The meat products may undergo further treatments e.g. smoking. 2.1 Dry curing followed by maturation for at least 4 days. 2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. 2.3 Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months. 2.4 Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ ripening period of 45 days to 18 months. 2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. 3. Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments e.g. smoking. 3.1 Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation. [ S.L.449.48 PERMITTED FOOD ADDITIVES E No. Name Foodstuff 31 Maximum level 3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. 3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7. 3.4 Maturation period of at least 30 days. 3.5 Dried product cooked to 70°C followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking. 3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22°C or lower ( 10 to 12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. 10 Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. 11 Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179, 14.7.1999, p.1). Regulation as last amended by Commission Regulation (EC) No 1795/2003 (OJ L 262, 14.10.2003, p.1). 12 Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (OJ L 194, 31.7.2000, p.1). Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p.9). PART D Other antioxidants Note: The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA. and BHT are used, the individual levels must be reduced proportionally. E No. E 310 Name Propyl gallate E 311 Octyl gallate E 312 E 319 E 320 E 321 Dodecyl gallate Te r t i a r y - b u t y l hydroquinone (TBHQ) Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) Foodstuff Maximum level (mg/
  6. kg)F a t s a n d o i l s f o r t h e 200 * (gallates, TBHQ professional manufacture and BHA, individually or of heat-treated foodstuffs in combination) Frying oil and frying fat, 100* (BHT) excluding olive pomace oil Lard; fish oil; beef, both expressed on fat poultry and sheep fat Cake mixes 200 (gallates, TBHQ and Cereal-based snack foods BHA, individually or in Milk powder for vending combination) machines Dehydrated soups and broths Dehydrated soups and expressed on fat broths Sauces Dehydrated meat Processed nuts Pre-cooked cereals Seasonings a n d 200 (gallates, and BHA, condiments individually or in combination) expressed on fat 32 [ S.L.449.48 E No. Name E 315 Erythorbic acid E 316 Sodium erythorbate E 392 Extracts of rosemary PERMITTED FOOD ADDITIVES Foodstuff Dehydrated potatoes Maximum level (mg/
  7. kg)25 (gallates, TBHQ and BHA, individually or in combination) Chewing gum 400 (gallates, TBHQ, BHT and BHA, Food supplements as individually or in defined in the Food combination) Supplements Regulations Essential oils 1 000 (gallates, TBHQ and BHA, individually or in combination) Flavourings other than 100 * (gallates, essential oils individually or in combination) 200 * (TBHQ and BHA, individually or in combination) Cured meat products and 500 (expressed as preserved meat products erythorbic acid Preserved and 1500 (expressed as s e m i -p r e s e r v e d f i s h erythorbic acid) products Frozen and deep-frozen fish with red skin Vegetable oils (excluding 30 mg/kg (expressed as virgin oils and olive oils) the sum of carnosol and and fat where content of carnosic acid) p o l y u n s a t u r a t e d f a t t y Expressed on fat basis acids is higher than 15% w/w of the total fatty acid, for the use in non heat treated food products Fish oils and algal oil 50 mg/kg (expressed as Lard, beef, poultry, sheep the sum of carnosol and carnosic acid) and porcine fat Expressed on fat basis Fats and oils for the professional manufacture of heat-treated foodstuffs Frying oil and frying fat, excluding olive oil and olive pomace oil Snack foods (snack based on cereals, potatoes or starch) Sauces 100 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis Fine bakery wares 200 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis F o o d s u p p l e m e n t s a s 400 mg/kg (expressed as d e f i n e d i n t h e F o o d the sum of carnosol and Supplements Regulations carnosic acid) PERMITTED FOOD ADDITIVES E No. E 310 E 311 Name Propyl gallate Octyl gallate E 312 E 320 Dodecyl gallate Butylated hydroxyanisole (BHA) E 586 4-Hexylresorcinol Foodstuff Dehydrated potatoes Egg products Chewing gum Milk powder for vending machines Seasoning and condiments Processed nuts Dehydrated soups and broths [ S.L.449.48 33 Maximum level (mg/
  8. kg)200 mg/kg (expressed as the sum of carnosol and carnosic acid) 200 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis 50 mg/kg (expressed as the sum of carnosol and carnosic acid) Dehydrated meat 150 mg/kg (expressed as the sum of carnosol and carnosic acid) Meat and fish products, 150 mg/kg (expressed as e x c l u d i n g d e h y d r a t e d the sum of carnosol and meat and dried sausage carnosic acid) Expressed on fat basis Dried sausage 100 mg/kg (expressed as the sum of carnosol and carnosic acid) Flavourings 1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) D r i e d m i l k f o r t h e 30 mg/kg (expressed as m a n u f a c t u r i n g o f i c e the sum of carnosol and cream carnosic acid) Essential oils 1000 mg/kg (gallates and BHA, individually or in combination) Flavourings other than 100 mg/kg (gallates, essential oils individually or in combination) or 200 mg/ kg (BHA) Fresh, frozen and deep- 2 mg/kg as residues in frozen crustaceans crustacean meat FOURTH SCHEDULE Other Permitted Additives Amended by: L.N. 92 of 2008; L.N. 171 of 2011. The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers’ instructions. E No. E 297 Name Fumaric acid Foodstuff Wine in accordance with Regulation (EEC) No. 1873/84 authorizing 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 Maximum level pro memoria 34 E No. [ S.L.449.48 Name PERMITTED FOOD ADDITIVES Foodstuff Fillings and toppings for fine bakery wares Sugar confectionery Gel-like desserts Fruit-flavoured desserts Dry powdered dessert mixes Instant powders for fruit based drinks Instant powders for the preparation of flavoured tea and herbal infusions Chewing gum Maximum level 2.5 g/kg 1 g/kg 4 g/kg 1 g/l 1 g/kg 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, E343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5) E No. E 338 E 339 E 340 E 341 E 343 E 450 Name Phosphoric acid Sodium phosphates (
  9. i)Monosodium phosphate (
  10. ii)Disodium phosphate (iii) Trisodium phosphate Potassium phosphates (
  11. i)Monopotassium phosphate (
  12. ii)Dipotassium phosphate (iii) Tripotassium phosphate Calcium phosphates (
  13. i)Monocalcium phosphate (
  14. ii)Dicalcium phosphate (iii) Tricalcium phosphate Magnesium phosphates (
  15. i)Monomagnesium phosphate (
  16. ii)Dimagnesium phosphate Diphosphates Foodstuff Non-alcoholic flavoured drinks Sterilised and UHT milk Candied fruits Fruit preparations Partly dehydrated milk with less than 28% solids Partly dehydrated milk with more than 28% solids Dried milk and dried skimmed milk Past eu r ised , ste ri li sed a nd UHT creams Whipped cream and vegetable fat analogues Unripened cheese (except Mozzarella) Maximum level 700 mg/l 1 g/l 800 mg/kg 800 mg/kg 1 g/kg Pro cessed che ese an d p ro cessed cheese analogues Meat products Sp o r t d r i n k s a n d p r e p a r e d t ab l e waters Food supplements as defincd in the Food Supplements Regulations Salt and its substitutes Vegetable protein drinks Whey protein containing sport drinks Beverage whiteners Be ver age wh ite ner s fo r ven din g machines Edible ices Desserts Dry powdered dessert mixes 20 g/kg 1.5 g/kg 2.5 g/kg 5 g/kg 5 g/kg 2 g/kg 5 g/kg 0.5 g/l quantum satis 10 g/kg 20 g/l 4 g/kg 30 g/kg 50 g/kg 1 g/kg 3 g/kg 7 g/kg PERMITTED FOOD ADDITIVES E No. Name Disodium diphosphate (
  17. ii)Trisodium diphosphate (iii) Tetrasodium diphosphate (
  18. iv)Tetrapotassium diphosphate (
  19. v)Dicalcium diphosphate (
  20. vi)Calcium dihydrogen diphosphate Triphosphates (
  21. i)Pentasodium triphosphate (
  22. ii)Pentapotassium triphosphate (
  23. i)E 451 E 452 Polyphosphates (
  24. i)Sodium polyphosphate (
  25. ii)Potassium polyphosphate (iii) Sodium calcium polyphosphate (
  26. iv)Calcium polyphosphates [ S.L.449.48 35 Foodstuff Fine bakery wares Flour Flour, self-raising Soda bread Liquid egg (white, yolk or whole egg) Sauces Soups and broths Tea and herbal infusions Cider and perry Maximum level 20 g/kg 2.5 g/kg 20 g/kg 20 g/kg 10 g/kg Chewing gum Dried powdered foodstuffs quantum satis 10 g/kg 5 g/kg 3 g/kg 2 g/l 2 g/l Ch o c o l a t e a n d m a l t d a i r y -b a s e d drinks Alcoholic drinks (excluding wine and beer) Breakfast cereals Snacks 2 g/l 5 g/kg 5 g/kg Surimi 1 g/kg Fish and crustacean paste 5 g/kg To p p i n g s ( s y r u p s f o r p a n c a k e s , flavoured syrups for milkshakes and ice cream; similar products) Special formulae for particular nutritional uses Glazings for meat and vegetable products Sugar confectionery Icing sugar Noodles Batters Fillets of unprocessed fish, frozen and deep-frozen Unprocessed and processed molluscs and crustaceans frozen and deep-frozen Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes Spreadable fats excluding butter Beurre de crème acide Canned crustacean products 3 g/kg 1 g/l 5 g/kg 4 g/kg 5 g/kg 10 g/kg 2 g/kg 12 g/kg 5 g/kg 5 g/kg 5 g/kg 5 g/kg 2 g/kg 1 g/kg 36 E No. E 468 E 431 [ S.L.449.48 Name Crosslinked sodium carboxy methyl cellulose Polyoxyethylene
(40)stearate E 353 Metatartaric acid E 355 Adipic acid E 356 E 357 Sodium adipate Potassium adipate E 363 Succinic acid E 385 Calcium disodium ethylene diamine tetra-acetate (calcium disodium EDTA) E 405 P r o p a n e -1 , 2 -d i o l alginate PERMITTED FOOD ADDITIVES Foodstuff Wat er base d emu lsi on sp ra ys fo r coating baking tins Coffee based drinks for vending machines Flavourings Food supplements as defined in the Food Supplements Regulations, supplied in solid form (pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imp orted wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 Win e i n ac c o r d a n c e w i t h Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations Made wine Fillings and toppings for fine bakery wares Dry powdered dessert mixes Gel-like desserts Fruit-flavoured desserts Powders for home preparation of drinks Maximum level 30 g/kg 2 g/l 40 g/kg 30 g/kg 100 mg/l 2 g/kg 1 g/kg 6 g/kg 1 g/kg 10 g/l (all above expressed as adipic acid) Desserts 6 g/kg Soups and broths 5 g/kg Powders for home preparation of 3 g/l drinks Emulsified sauces 75 mg/kg Canned and bottled pulses, legumes, 250 mg/kg mushrooms and artichokes Canned and bottled crustaceans and 75 mg/kg molluscs Canned and bottled fish 75 mg/kg Spreadable fats as defined in 100 mg/kg An n e x e s B an d C o f R e g u l a t i o n (EC) No. 2991/94
(1)having a fat content of 41% or less Frozen and deep-frozen crustaceans 75 mg/kg Libamáj, egèszben ès tömhhen 250 mg/kg Fat emulsions 3 g/kg Fine bakery wares 2 g/kg Fillings, toppings and coatings for 5 g/kg fine bakery wares and desserts Sugar confectionery 1.5 g/kg Water-based edible ices 3 g/kg PERMITTED FOOD ADDITIVES E No. Name E 416 Karaya gum E 420 Sorbitol (
  1. i)Sorbitol (
  2. ii)Sorbitol syrup Mannitol Isomalt Maltitol (
  3. i)Maltitol (
  4. ii)Maltitol syrup Lactitol Xylitol Erythritol E 421 E 953 E 965 E 966 E 967 E 968 E 426 Soybean hemicellulose [ S.L.449.48 37 Foodstuff Maximum level 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 Dietary foods for special medical 1.2 g/kg purposcs as defined in the Dietary Foods for Special Medical Purposes Regulations - Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Food supplements as defincd in the 1 g/kg Food Supplements Regulations Cider excluding cidre bouchè 100 mg/l Cereal- and potato-based snacks 5 g/kg Nut coatings 10 g/kg Fillings, toppings and coatings for 5 g/kg fine bakery wares Desserts 6 g/kg Emulsified sauces 10 g/kg Egg-based liqueurs 10g/l Food supplements as defincd in the quantum satis Food Supplements Regulations Chewing gum 5 g/kg Flavourings 50 g/kg Foodstuffs in general (except drinks quantum satis and those foodstuffs referred to in (for purposes other regulation 4.3.1) than sweetening) Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods Liqueurs Foodstuffs in general (except drinks and those foodstuffs referred to in regulation 4.3 Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods Liqueurs quantum satis quantum satis quantum satis For purposes other than sweetening Dairy-based drinks intended for 5 g/l retail sale 38 E No. [ S.L.449.48 Name E 427 Cassia gum E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20) Polyoxyethylene sorbitan monooleate (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene sorbitan tristearate (polysorbate 65) E 433 E 434 E 435 E 436 PERMITTED FOOD ADDITIVES Foodstuff Food supplements as defined in the Food Supplements Regulations Emulsified sauces Pre- pa ckag ed fi ne b ak ery ware s intended for rerail sale Pre-packaged ready to eat oriental noodles intended for retail sale Pre-packaged ready to eat rice intended for retail sale Pre-packaged processed potato and rice products (including frozen, deep frozen, chilled and dried processed products) intended for retail sale Dehydrated, concentrated, frozen and deep-frozen egg products Jelly confectionery, except jellv mini-cups Edible ices Fermented milk products with the exception of unflavoured live fermented milk products Dai ry - ba sed d esse rt an d sim il ar products Filling, topping and coating for fine bakery wares and dessert Processed cheese Sauces and salads dressing Dehydrated soups and broths Heat-treated meat products Fine bakery wares Fat emulsions for baking purposes Maximum level 1,5 g/l 30 g/l 10 g/kg 10 g/kg 10 g/kg 10 g/kg 10 g/kg 10 g/kg 2 500 mg/kg 1 500 mg/kg 3 g/kg 10 g/kg Milk and cream analogues Edible ices 5 g/kg 1 g/kg Desserts Sugar confectionery 3 g/kg 1 g/kg Emulsified sauces Soups 5 g/kg 1 g/kg Chewing gum 5 g/kg Food supplements as defincd in the quantum satis Food Supplements Regulations Dietary foods for special medical 1 g/kg purposcs as defined in the Dietary Individually or in Foods for Special Medical Purposes combination Regulations - Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Flavourings, except liquid smoke 10 g/kg flavourings and flavourings based
(2)on spice oleoresins PERMITTED FOOD ADDITIVES E No. Name E 442 Ammonium phosphatides E 444 E 445 Sucrose isobutyrate acetate Glycerol esters of wood rosins E 473 Sucrose esters of fatty acids E 474 Sucroglycerides [ S.L.449.48 Foodstuff Foodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresins Cocoa and chocolate products as defined in the Cocoa and Chocolate Pr odu cts Regu lations, in cludin g fillings Confectionery based on these products No n -a lc o h o l i c f l a v o u r ed cl o u d y drinks Flavoured cloudy spirit drinks containing less than 15% alcohol by volume No n -a lc o h o l i c f l a v o u r ed cl o u d y drinks Surface treatment of citrus fruits Cloudy spirit drinks in accordance with Council Regulation (EEC) No 1576/89 laying down general rules on the definition, description and presentation of spirit drinks
(3)Cloudy spirit drinks containing less than 15% alcohol by volume Canned liquid coffee Heat treated meat products Fat emulsions for baking purposes Fine bakery wares Beverage whiteners Edible ices Sugar confectionery Desserts Sauces Soups and broths Fresh fruits, surface treatment Non-alcoholic aniseed-based drinks Non-alcoholic coconut and almond drinks Spirituous beverages (excluding wine and beer) Powders for the preparation of hot beverages Dairy-based drinks Food supplements as defincd in the Food Supplements Regulations Dietary foods for special medical purposcs as defined in the Dietary Foods for Special Medical Purposes Regulations - dietetic formulae for weight control intended to replace total daily food intake or an individual meal 39 Maximum level 1 g/kg 10 g/kg 10 g/kg 300 mg/l 300 mg/l 100 mg/l 50 mg/kg 100 mg/l 100 mg/l 1 g/l 5 g/kg (on fat) 10 g/kg 10 g/kg 20 g/kg 5 g/kg 5 g/kg 5 g/kg 10 g/kg 2 g/kg quantum satis 5 g/l 5 g/l 5 g/l 10 g/l 5 g/l quantum satis 5 g/kg 40 [ S.L.449.48 E No. Name E 475 Polyglycerol esters of fatty acids E 476 Polyglycerol polyricinoleate E 477 Propane-1,2-diol esters of fatty acids PERMITTED FOOD ADDITIVES Foodstuff Chewing gum Maximum level 10 g/kg Individually or in combination Cream analogues 5g/kg Sterilised cream and sterilised cream 5g/kg with a reduced fat content 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 Food supplements as defincd in the quantum satis Food Supplements Regulations Dietary foods for special medical 5 g/kg purposes as defined in the Dietary Foods for Special Medical Purposes Regulations - dietetic formulae for weight control intended to replace total daily food intake or an individual meal Granola-type breakfast cereals 10 g/kg Spreadable fats as defined in 4 g/kg An n e x e s B an d C o f R e g u l a t i o n (EC) No. 2991/94 having a fat content of 41% or less Similar spreadable products with a 4 g/kg fat content of less than 10% Dressings 4 g/kg C o c o a -b a s e d c o n f e c t i o n e r y, 5 g/kg including chocolate 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 dessert toppings other than 30 g/kg cream Dietary foods for special medical 1 g/kg purposcs as defined in the Dietary Foods for Special Medical Purposes Regulations - dietetic formulae for weight control intended to replace total daily food intake or an individual meal PERMITTED FOOD ADDITIVES E No. Name E 479b T h e r m a l l y o x i d i s e d soya bean oil interacted with m o n o -a n d diglycerides of fatty acids E 481 S o d i u m s t e a r o y l -2 lactylate E 482 C a l c i u m s t e a r o y l -2 lactylate E 483 Stearyl tartrate E 491 E 492 E 493 E 494 E 495 Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate [ S.L.449.48 41 Foodstuff Fat emulsions for frying purposes Maximum level 5 g/kg Fine bakery wares Quick-cook rice Breakfast cereals Emulsified liquer Spirits with less than 15% alcohol by volume Cereal-based snacks Chewing gum Fat emulsions Desserts Sugar confectionery Beverage whiteners Cereal- and potato-based snacks Minced and diced canned meat products Powders for the preparation of hot beverages Dietary foods for special medical purposcs as defined in the Dietary Foods for Special Medical Purposes Regulations - dietetic formulae for weight control intended to replace total daily food intake or an individual meal Bread (except that referred to in the Second Schedule) Mostarda di frutta 5 g/kg 4 g/kg 5 g/kg 8 g/kg 8 g/l 2 g/kg 2 g/kg 10 g/kg 5 g/kg 5 g/kg 3 g/kg 5 g/kg 4 g/kg 2 g/l 2 g/kg 3 g/kg 2 g/kg Individually or in combination Bakery wares (except breads 4 g/kg referred to in the Second Schedule) Desserts 5 g/kg Fine bakery wares 10 g/kg To p p i n g s a n d c o a t i n g s f o r f i n e 5 g/kg bakery wares Jelly marmalade Fat emulsions Milk and cream analogues Beverage whiteners Liquid tea concentrates and liquid fruit and herbal infusions concentrates Edible ices Desserts Sugar confectionery 25 mg/kg
(4)10 g/kg 5 g/kg 5 g/kg 0.5 g/l 0.5 g/kg 5 g/kg 5 g/kg 42 [ S.L.449.48 E No. Name E 512 E 520 E 521 Stannous chloride Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate E 522 E 523 E 541 Sodium aluminium phosphate, acidic E 535 E 536 E 538 Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide E 551 E 551 E 552 E 553a Silicon dioxide Silicon dioxide Calcium silicate (i) Magnesium silicate (ii) Magnesium trisilicate
(6)E 553b Talc E 554 Sodium aluminium silicate PERMITTED FOOD ADDITIVES Foodstuff Maximum level C o c o a -b a s e d c o n f e c t i o n e r y, 10 g/kg
(5)including chocolate Emulsified sauces 5 g/kg Food supplements as defincd in the quantum satis Food Supplements Regulations Yeast for baking quantum satis Chewing gum 5 g/kg Dietary foods for special medical 5 g/kg purposcs as defined in the Dietary Individually or in Foods for Special Medical Purposes combination Regulations - dietetic formulae for weight control intended to replace total daily food intake or an individual meal (pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorizing 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 Canned and bottled white asparagus 25 mg/kg as Sn Egg white 30 mg/kg Candied, crystallized and glace fruit 200 mg/kg and vegetables Individually or in combination, expressed as aluminium Fine bakery wares (scones and 1 g/kg sponge wares only) expressed as aluminium Salt and its substitutes Individually or in combination, 20 mg/kg as anhydrous potassium ferrocyanide Flavourings 50 g/kg Dried powdered foodstuffs 10 g/kg (including sugars) Salt and its substitutes Food supplements as defincd in the Food Supplements Regulations F o o d s t u ff s i n t a b l e t a n d c o a t e d tablet form Sliced or grated hard, semi-hard and processed cheese 10 g/kg quantum satis quantum satis 10 g/kg PERMITTED FOOD ADDITIVES E No. E 555 E 556 Name Potassium aluminium silicate Calcium aluminium silicate E 559 Aluminium silicate (Kaolin) E 579 E 585 E 620 E 621 E 622 Ferrous gluconate Ferrous lactate Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate Inosinic acid Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5'ribonucleotides Dimethylpolysiloxane E 623 E 624 E 625 E 626 E 627 E 628 E 629 E 630 E 631 E 632 E 633 E 634 E 900 [ S.L.449.48 Foodstuff Sliced or grated cheese analogues and processed cheese analogues Chewing gum Rice Sausages (surface treatment only) Seasonings Confectionery excluding chocolate (surface treatment only) Tin-greasing products Olives darkened by oxidation 43 Maximum level 10 g/kg quantum satis
(7)quantum satis
(7)quantum satis
(7)30 g/kg quantum satis
(7)30 g/kg 150 mg/kg as Fe Foodstuffs in general (except those 10 g/kg referred to in regulation 4.3.1) Individually or in combination Condiments and seasonings quantum satis Foodstuffs in general (except those 500 mg/kg referred to in regulation 4.3.1) individually or in combmation, expressed as guanylic acid Seasonings and condiments Jam, jellies and marmalades as defined in the Fruit Jams and Similar Products Regulations and similar fruit spreads, including low calorie products Soups and broths Oils and fats for frying Confectionery (excluding chocolate) Non-alcoholic flavoured drinks Pineapple juice Canned and bottled fruit and vegetables Chewing gum quantum satis 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/l 10 mg/l 10 mg/kg 100 mg/kg 44 [ S.L.449.48 E No. E 901 Name E 902 Beeswax, white and yellow Candelilla wax E 904 Shellac E 903 Carnauba wax E 905 Microcrystalline wax E 912 Montan acid esters E 914 Oxidised polyethylene wax PERMITTED FOOD ADDITIVES Foodstuff Maximum level (pro memoria) For E 491 only, wine in accordance with Regulation (EEC) No 1873/84 authorizing 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 Sød ... saft 10 mg/l Batters 10 mg/kg Ciders excluding cidre bouchè 10 mg/l Flavourings 10 mg/l As glazing agents only for: - Confectionery (including quantum satis chocolate) - Pre-packed wafers containing ice quantum satis cream (only for E 901) - Small products of fine bakery wares coated with chocolate - Snacks - Nuts - Coffee beans Food supplements as defincd in the quantum satis Food Supplements Regulations Fresh citrus fruits, melons, apples quantum satis and pears (surface treatment only) Peaches and pineapples (surface quantum satis treatment only) Flavourings in non-alcoholic 0,2 g/kg in the flavoured drinks (only for E 901) flavoured drinks As glazing agents only for: 500 mg/kg - Confectionery (including 1200 mg/kg (only chocolate) for chewing gum) - Small products of fine bakery 200 mg/kg wares coated with chocolate - Snacks 200 mg/kg - Nuts 200 mg/kg - Coffee beans 200 mg/kg Food supplements as defincd in the 200 mg/kg Food Supplements Regulations Fresh citrus fruits, melons, apples 200 mg/kg and pears (surface treatment only) Surface treatment of: quantum satis Confectionery (including chocolate) Chewing gum melons, papaya, mango and avocado Fresh citrus fruits (surface treatment quantum satis only) Fresh melon, mango, papaya, quantum satis avocado and pineapple (surface treatment only) PERMITTED FOOD ADDITIVES E No. Name E 927b Carbamide E 950 Acesulfame-K [ S.L.449.48 Foodstuff Chewing gum without added sugars Chewing gum with added sugars Wa t e r - b a s e d f l a v o u r e d n o n alcoholic drinks Desserts - dairy and non-dairy E 951 Aspartame Chewing gum with added sugars Wa t e r - b a s e d f l a v o u r e d n o n alcoholic drinks Desserts - dairy and non-dairy E 957 Thaumatin Chewing gum with added sugars Wa t e r - b a s e d f l a v o u r e d n o n alcoholic drinks Desserts - dairy and non-dairy E 959 Neohesperidine DC E 961 Neotame 45 Maximum level 30 g/kg 800 mg/kg (as flavour enhancer only)
(8)0.5 mg/l 5 mg/kg (as flavour enhancer only) 2500 mg/kg (as flavour enhancer only)
(8)0.5 mg/l 5 mg/kg (as flavour enhancer only) 10 mg/kg (as flavour enhancer only)
(8)0.5 mg/l 5 mg/kg (as flavour enhancer only) 150 mg/kg 5 mg/kg
(8)Chewing gum with added sugars Spreadable fats as defined in An n ex e s B a n d C o f Re g u l a ti o n (EC) No. 2991/94 Meat products 5 mg/kg (as flavour Fruit jellies enhancer only) Vegetable proteins Wa t e r- b a s e d f l a v o u r e d d r i n k s , 2 mg/l as flavour energy-reduced or with no added enhancer sugar Milk- and milk-derivative-based or 2 mg/l as flavour fruit-juice-based drinks, energyenhancer reduced or with no added sugar “Snacks”: certain flavours of ready- 2 mg/kg as flavour to-eat, pre- packed, dry, savoury enhancer starch products and coated nuts Starch-based confectionery, energy- 3 mg/kg as flavour reduced or with no added sugar enhancer Breath-freshening micro-sweets, 3 mg/kg as flavour with no added sugar enhancer Strongly flavoured throat pastilles 3 mg/kg as flavour with no added sugar enhancer Chewing gum with added sugar 3 mg/kg as flavour enhancer Energy-reduced jams, jellies and 2 mg/kg as flavour marmalades enhancer Sauces 2 mg/kg as flavour enhancer 46 [ S.L.449.48 E No. Name E 999 Quillaia extract E 1201 Polyvinylpyrrolidone E 1202 Polyvinylpolypyrrolidone E 1203 Polyvinyl alcohol E 1505 Triethyl citrate E 1518 Glyceryl triacetate (triacetin) E 459 Beta-cyclodextrine Konjac
(9)(
  1. i)Konjac gum (
  2. ii)Konjac glucomannane E 650 Zinc acetate E 943a Butane E 943b Iso-butane E 944 Propane E 907 Hydrogenated poly-1decene E 425 PERMITTED FOOD ADDITIVES Foodstuff Maximum level Food supplements as defined in the 2 mg/kg as flavour F o o d S u p p l e m e n t s Re g u l a t i o n s , enhancer form supplied in a liquid form Food supplements as defined in the 2 mg/kg as flavour F o o d S u p p l e m e n t s Re g u l a t i o n s , enhancer supplied in a solid form Food supplements as defined in the 2 mg/kg as flavour Food Supplements Regulations, enhancer based on vitamins and/or mineral elements and supplied in a syruptype or non-chewable form Wa t e r -b a s e d f l a v o u r e d n o n 200 mg/l alcoholic drinks (calculated as anhydrous extract) Cider excluding cider bouchè 200 mg/l (calculated as anhydrous extract) Food supplements as defincd in the quantum satis Food Supplements Regulations in tablet and coated tablet form Food supplements as defined in the Food Supplements Regulations, in capsule and tablet form Food supplements as defined in the Food Supplements Regulations, in capsule and tablet form Dried egg white Chewing gum 18 g/kg 3.5 g/kg quantum satis quantum satis F o o d s t u ff s i n t a b l e t a n d c o a t e d quantum satis tablet form Encapsulated flavourings in - flavoured teas and flavoured 500 mg/kg powdered instant drinks - flavoured snacks 1 g/kg in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer Foodstuffs in general (except those 10 g/kg referred to in paragraph 4.3.1) and (individually or in jelly confectionery including jellycombination) mini-cups Chewing gum Ve g e t a b l e o i l p a n s p r a y ( f o r professional use only) 1000 mg/kg quantum satis Water based emulsion spray As glazing agent for - sugar confectionery - dried fruits quantum satis 2 g/kg 2 g/kg PERMITTED FOOD ADDITIVES E No. Name E 1505 Triethyl citrate E 1517 Glyceryl diacetate (diacetin) E 1518 Glyceryl triacetate (triacetin) E 1520 Propan-1,2-diol (propylene glycol) E 1519 Benzyl alcohol E 1204 Pullulan E 1452 Starch Aluminium Octenyl Succinate Foodstuff Flavourings [ S.L.449.48 47 Maximum level 3 g/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exdeption of cream liquers, the maximum level of E 1520 shall be 1 g/l 100 mg/l Flavourings for - liqueurs, aromatised wines, aromatised wine-based drinks and aromatised wine-products cocktails - confectionery including chocolate 250 mg/kg from all and fine bakery wares sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer Food supplements as defined in the quantum satis Food Supplements Regulations, in capsule and tablet form Breath freshening micro-sweets in quantum satis the form of films Encapsulated vitamin preparations 35 g/kg in food in food supplements as defined in supplement the Food Supplements Regulations 1 OJ L 316, 9.12.1994, p.2. 2 Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice 3 OJ L 160,12.6.1989, p.1. 4 E 493 only. 5 E 492 only. 6 Asbestos free. 7 E 553B only. 8 If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally. 9 These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion. 48 [ S.L.449.48 Amended by: L.N. 92 of 2008; L.N. 171 of 2011. PERMITTED FOOD ADDITIVES FIFTH SCHEDULE Permitted Carriers and Carrier Solvents Note: Not included in this list are: 1. Substances generally considered as foodstuffs; 2. Substances referred to in regulation 4.3; 3. Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide. . E No. Name E 1520 Propan-1,2-diol (propylene glycol) E 422 E 420 E 421 E 953 E 965 E 966 E 967 E 968 E 400 E 404 E 405 E 406 E 407 E 410 E 412 E 413 E 414 E 415 E 440 E 432 E 433 E 434 E 435 E 436 E 442 E 460 E 461 Restricted use Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff) Glycerol Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Erythirol Alg in ic aci d a nd i ts so di um , p ot assiu m, c alci um an d ammonium salts Propan-1,2-diol alginate Agar Carrageenan Locust bean gum Guar gum Tragacanth Acacia gum (gum arabic) Xanthan gum Pectins Polyoxyethylene sorbitan monolaurate (polysorbate 20) Antifoaming agents Polyoxyethylene sorbitan monooleate (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene sorbitan tristearate (polysorbate 65) Ammonium phosphatides Antioxidants Cellulose (microcrystalline or powdered) Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose PERMITTED FOOD ADDITIVES E No. Name [ S.L.449.48 49 Restricted use Carboxy methyl cellulose Sodium carboxy methyl cellulose E 462 Ethyl cellulose E 322 Lecithins Colours and fat-soluble E 432 - Polysorbates 20, 40, 60, 65 and 80 antioxidants E 436 E 470b Magnesium salts of fatty acids E 471 Mono- and diglycerides of fatty acids E 472a Acetic acid esters of mono- and diglycerides of fatty acids E 472c Citric acid esters of mono- and diglycerides of fatty acids E 472e Mono - an d di acetyl t artari c acid ester s o f mo no - and diglycerides of fatty acids E 473 Sucrose esters of fatty acids E 475 Polyglycerol esters of fatty acids E 491 Sorbitan monostearate Colours and antifoaming agents E 492 Sorbitan tristearate E 493 Sorbitan monolaurate E 494 Sorbitan monooleate E 495 Sorbitan monopalmitate E 1404 Oxidised starch E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 Phosphated distarch phosphate E 1414 Acetylated distarch phosphate E 1420 Acetylated starch E 1422 Acetylated distarch adipate E 1440 Hydroxypropyl starch E 1442 Hydroxypropyl distarch phosphate E 1450 Starch sodium octenyl succinate E 170 Calcium carbonates E 263 Calcium acetate E 331 Sodium citrates E 332 Potassium citrates E 341 Calcium phosphates E 501 Potassium carbonates E 504 Magnesium carbonates E 508 Potassium chloride E 509 Calcium chloride E 511 Magnesium chloride E 514 Sodium sulphate E 515 Potassium sulphate E 516 Calcium sulphate E 517 Ammonium sulphate E 577 Potassium gluconate E 640 Glycine and its sodium salt 50 [ S.L.449.48 E No. E 1505 E 1518 E 551 E 552 PERMITTED FOOD ADDITIVES Name Triethyl citrate Glyceryl triacetate (triacetin) Silicon dioxide Calcium silicate E 553b Talc E 558 Bentonite E 559 Aluminium silicate (Kaolin) E 901 Beeswax E 1200 Polydextrose E 1201 Polyvinylpyrrolidone E 1202 Polyvinylpolypyrrolidone E 322 Lecithins E 432 - Polysorbates E 436 E 470a Sodium, potassium and calcium salts of fatty acids E 471 Mono- and diglycerides of fatty acids E 491 - Sorbitans E 495 E 570 Fatty acids E 900 Dimnethylpolysiloxane E 1521 Polyethylene glycol 6000 E 425 Konjac - Konjac gum - Konjac glucomannane E 459 Beta-cyclodextrine E 1451 Acetylated oxidised starch E 468 Cross-linked sodium carboxy methyl cellulose Cross-linked cellulose gum E 469 Enzymatically hydrolysed carboxy methyl cellulose E 555 Potassium aluminium silicate Restricted use Emulsifiers and colours, max. 5% For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment) Colours, max. 5% Colours Sweeteners Glazing agents for fruit Sweeteners 1 g/kg Sweeteners In E 171 titanium dioxide and E 172 iron oxides and hydroxides (max 90% relative to the pigment) PERMITTED FOOD ADDITIVES [ S.L.449.48 SIXTH SCHEDULE Food Additives Permitted in Foods for Infants and Young Children 51 Amended by: L.N. 92 of 2008; L.N. 171 o9f 2011. Note: Formulae and processed cereal-based foods and baby 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 one part vitamin B12 to 1 000 parts mannitol). The carry over of E 414 in the product ready for consumption should not be more than 10 mg/kg. Formulae and processed cereal-based foods and baby foods for infants and young children may contain E 1450 starch sodium octenyl succinate resulting from the addition of vitamin preparations or polyunsaturated fatty acid preparations. The carry over of E 1450 in the product ready for consumption is not to be more than 100 mg/kg from vitamin preparations and 1000 mg/kg from polyunsaturated fatty acid preparations. Formulae and processed cereal-based foods and baby foods for infants and young children may contain E 301 (sodium L-ascorbate), used at QS level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption should not be more than 75 mg/l. The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions. PART 1 Food Additives Permitted in Infant Formulae for Infants in Good Health Notes: 1. For the manufacture of acidified milks, non-pathogenic L(+)- lactic acid producing cultures may be used. 2. If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff. E No. E 270 E 330 E 338 Name Lactic acid (L(+)-form only) Citric acid Phosphoric acid E 306 E 307 E 308 E 309 E322 E 471 E 304 E 331 Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Mono- and diglycerides L-ascorbyl palmitate Sodium citrates Maximum level quantum satis quantum satis In conformity with the limits set in the First Schedule to the Infant Formulae and Follow-On Formulae Regulations. 10 mg/l individually or in combination 1 g/l 4 g/l 10 mg/l 2 g/l [ S.L.449.48 52 E No. E 332 PERMITTED FOOD ADDITIVES Name Potassium citrates Maximum level individually or in combination and in conformity with the limits set by the First Schedule to the Infant Formulae and Follow-On Formulae Regulations E 331 Sodium phosphates 1 g/l expressed as P2O5 E 332 Potassium phosphates individually or in combination and in conformity with the limits set by the First Schedule to the Infant Formulae and Follow-On Formulae Regulations E 412 Guar gum 1 g/l, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in the Fourth Schedule to the Infant Formulae and Follow-On Formulae Regulations E 472c Citric acid esters of mono75 g/l sold as powder a n d d i g l y c e r i d e s o f f a t t y 9 g/l sold as liquid where the products contain acids partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in the Fourth Schedule to the Infant Formulae and Follow-On Formulae Regulations E 473 Sucrose esters of fatty acids 120 mg/l in products containing hydrolysed proteins, peptides or amino acids PART 2 FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH Note: 1. For the manufacture of acidified milks, non-pathogenic L(+)- lactic acid producing cultures may be used. 2. If more than one of the substances E 322, E 471, E 472c and E 473 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff. 3. If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff. . E No. E 270 E 330 E 306 E 307 E 308 E 309 E 338 Name Lactic acid (L(+)-form only) Citric acid Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Phosphoric acid E 440 E322 E 471 E 407 Pectins Lecithins Mono- and diglycerides Carrageenan Maximum level quantum satis quantum satis 10 mg/l individually or in combination In conformity with the limits set in the First Schedule to the Infant Formulae and Follow-On Formulae Regulations. 5 g/l in acidified follow-on formulae only 1 g/l 4 g/l 0.3g/l PERMITTED FOOD ADDITIVES E No. E 410 E 412 E 304 E 331 E 332 [ S.L.449.48 53 Name Locust bean gum Guar gum L-ascorbyl palmitate Sodium citrates Potassium citrates Maximum level 1 g/l 1 g/l 10 mg/l 2 g/l individually or in combination and in conformity with the limits set by the First Schedule to the Infant Formulae and Follow-On Formulae Regulations E 339 Sodium phosphates 1 g/l expressed as P 2O 5 E 340 Potassium phosphates individually or in combination and in conformity with the limits set by the First Schedule to the Infant Formulae and Follow-On Formulae Regulations E 472c Citric acid esters of mono75 g/l sold as powder a n d d i g l y c e r i d e s o f f a t t y 9 g/l sold as liquid where the products contain acids partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in the Fourth Schedule to the Infant Formulae and Follow-On Formulae Regulations E 473 Sucrose esters of fatty acids 120 mg/l in products containing hydrolysed proteins, peptides or amino acids PART 3 Food Additives permitted in processed cereal-based foods and baby foods for Infants and Young Children in Good Health E No. E 170 Name Calcium carbonates E 260 E 261 E 262 E 263 E 270 E 296 E 325 E 326 E 327 E 330 E 331 E 332 E 333 E 507 E 524 E 525 E 526 E 920 Acetic acid Potassium acetate Sodium acetates Calcium acetate Lactic acid* Malic acid* Sodium lactate* Potassium lactate* Calcium lactate* Citric acid Sodium citrates Potassium citrates Calcium citrates Hydrochloric acid Sodium hydroxide Potassium hydroxide Calcium hydroxide L-cysteine Foodstuff Maximum level Processed cereal-based quantum satis foods and baby foods (only for pH adjustment) Biscuits for infants and young children 1 g/kg [ S.L.449.48 54 E No. E 500 Name Sodium carbonates E 501 E 503 E 300 Potassium carbonates Ammonium carbonates L-ascorbic acid E 301 E 302 Sodium L-ascorbate Calcium L-ascorbate E 304 E 306 E 307 E 308 E 309 E 338 L-ascorbyl palmitate Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Phosphoric acid E 339 E 340 E 341 Sodium phosphates Potassium phosphates Calcium phosphates E 322 Lecithins PERMITTED FOOD ADDITIVES Foodstuff Processed cereal-based foods and baby foods Individually or in combination, expressed as ascorbic acid Fruit- and vegetable- based 0.3 g/kg drinks, juices and baby foods Fat-containing cereal-based 0.2 g/kg foods including biscuits and rusks F a t -c o n t a i n i n g c e r e a l s , 0.1 g/kg biscuits, rusks and baby Individually or in foods combination Processed cereal-based foods and baby foods Cereals Biscuits and rusks Cereal-based food Baby foods E 471 Mono- and diglycerides Biscuits and rusks of fatty acids E 472a A c e t i c a c i d e s t e r s o f Cereal-based foods mono- and diglycerides of fatty acids E 472b L a c t i c a c i d e s t e r s o f Baby foods mono- and diglycerides of fatty acids E 472c C i t r i c a c i d e s t e r s o f mono- and diglycerides of fatty acids E 400 Alginic acid Desserts E 401 Sodium alginate E 402 Potassium alginate Puddings E 404 Calcium alginate E 410 Locust bean gum Processed cereal-based foods and baby foods E 412 Guar gum E 414 Acacia gum (gum arabic) E 415 Xanthan gum G l u t e n -f r e e c e r e a l -b a s e d foods E 440 Pectins E 551 E 334 E 335 Silicon dioxide Tartaric acid* Sodium tartrate* Maximum level quantum satis (only as raising agents) Dry cereals Biscuits and rusks 1 g/kg as P 2O5 1 g/kg Individually or in combination, expressed as P 2O 5 10 g/kg 5 g/kg individually or in combination 0.5 g/kg Individually or in combination 10 g/kg Individually or in combination 20 g/kg Individually or in combination 2 g/kg 5 g/kg as a residue [ S.L.449.48 PERMITTED FOOD ADDITIVES E No. Name E 336 Potassium tartrate* E 354 Calcium tartrate* E 450a Disodium diphosphate E 575 Glucono-delta-lactone E 1404 Oxidised starch Foodstuff Maximum level Processed cereal-based foods and baby foods 50 g/kg E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 P h o s p h a t e d d i s t a r c h phosphate E 1414 A c e t y l a t e d d i s t a r c h phosphate E 1420 Acetylated starch E 1422 A c e t y l a t e d d i s t a r c h adipate E 1450 Starch sodium octen yl succinate E 333 Cacium citrates ** In low-sugar based products E 341 Tricalcium phosphate** In fruit-based desserts E 1451 A c e t y l a t e d o x i d i s e d P r o c e s s e d c e r e a l - b a s e d starch foods and baby foods * 55 quantum satis 1 g/kg as P2O 5 50 g/kg L(+)-form only. ** The note in Part 4 does not apply. PART 4 Food Additives permitted in Dietary Foods for Infants and Young Children for Special Medical Purposes as defined in the Dietary Foods for Special Medical Purposes Regulations The tables in Parts 1 to 3 of the Sixth Schedule are applicable. . E No. E 401 E 405 E 410 E 412 E 415 Name Sodium alginate Maximim level 1 g/l Special conditions From 4 months onwards in special food products with adapted composition, required for me tab oli c d iso rd ers and f or g ene ral tu be feeding P r o p a n e 1 , 2 d i o l 200 mg/l From 12 months onwards in specialised diets alginate intended for yound children who have cow’s milk intolerance or inborn errors of metabolism Locust bean gum 10 g/l From birth onwards in products for reduction of gastro-oesophageal reflux Guar gum 10 g/l From birth onwards in products in liquid formulae containing hydrolised proteins, peptides or amino acids in conformity with the conditions set out in the Infant Formulae and Follow-On Formulae Regulations 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 gastrointestinal tract, protein malabsorbtion or inborn errors of metabolism [ S.L.449.48 56 E No. E 440 PERMITTED FOOD ADDITIVES Maximim level 10 g/l Name Pectins Special conditions From birth onwards in products used in case of gastro-intestinal disorders E 466 S o d i u m c a r b o x y l 10 g/l or Fro m b i rt h o n war d s in p r o d uc ts f o r th e methyl cellulose k/g dietary management of metabolic disorders E 471 M o n o - a n d d i g l y 5 g/l From birth onwards in specialised diets, cerides of fatty acids particularly those devoid of proteins E 1450 S t a r c h s o d i u m 20 g/l In infant formulae and follow-on formulae octenyl succinate E 472c Citric acid esters of 7.5 g/l From birth onwards monoa n d sold as diglycerides of fatty powder acids 9 g/l sold as liquid E 473 S u c r o s e e s t e r s o f 120 mg/l Products containing hydrolysed proteins, fatty acids peptides and amino acids Substituted by: L.N. 81 of 2010; L.N. 171 of 2011. SEVENTH SCHEDULE Purity Criteria P u r i t y c r i te r i a f o r t he f o ll o w i n g a dd i t i v es a r e p r es cr i b ed i n An n e x I o f Commission Directive 2008/84/EC (OJ L 253, 20.9.2008, p. 1-175), as amended by Commission Directive 2009/10/EC (OJ L 44, 14.2.2009, p. 62-78) and Commission Directive 2010/67/EU (OJ L 277, 21.10.2010, p. 17-26). E 170 (
  3. i)Calcium carbonate E 200 Sorbic acid E 202 Potassium sorbate E 203 Calcium sorbate E 210 Benzoic acid E 211 Sodium benzoate E 212 Potassium benzoate E 213 Calcium benzoate E 214 Ethyl p-Hydroxybenzoate E 215 Sodium ethyl p-hydroxybenzoate E 218 Methyl p-Hydroxybenzoate E 219 Sodium Methyl p-Hydroxybenzoate E 220 Sulphur dioxide E 221 Sodium sulphite E 222 Sodium bisulphate E 223 Sodium metabisulphite PERMITTED FOOD ADDITIVES E 224 Potassium metabisulphite E 226 Calcium sulphite E 227 Calcium bisulphite E 228 Potassium bisulphite E 231 Ortophenylphenol E 232 Sodium ortophenylphenol E 234 Nisin E 235 Natamycin E 239 Hexamethylene tetramine E 242 Dimethyl dicarbonate E 249 Potassium nitrite E 250 Sodium nitrite E 251 Sodium nitrate 1. Solid sodium nitrate 2. Liquid sodium nitrate E 252 Potassium nitrate E 260 Acetic acid E 261 Potassium acetate E 262 (
  4. i)Sodium acetate E 262 (
  5. ii)Sodium diacetate E 263 Calcium acetate E 270 Lactic acid E 280 Propionic acid E 281 Sodium propionate E 282 Calcium propionate E 283 Potassium propionate E 284 Boric acid E 285 Sodium tetraborate (borax) E 290 Carbon dioxide E 296 Malic acid E 297 Fumaric acid E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 304 (
  6. i)Ascorbyl palmitate E 304 (
  7. ii)Ascorbyl stearate E 306 Tocopherol-rich extract [ S.L.449.48 57 58 [ S.L.449.48 PERMITTED FOOD ADDITIVES E 307 Alpha-tocopherol E 308 Gamma-tocopherol E 309 Delta-tocopherol E 310 Propyl gallate E 311 Octyl gallate E 312 Dodecyl gallate E 315 Erythorbic acid E 316 Sodium erythorbate E 319 Tertiary-butylhydroquinone (TBHQ) E 320 Butylated hydroxyanisole (BHA) E 321 Butylated hydroxytoluene (BHT) E 322 Lecithins E 325 Sodium lactate E 326 Potassium lactate E 327 Calcium lactate E 330 Citric acid E 331 (
  8. i)Monosodium citrate E 331 (
  9. ii)Disodium citrate E 331 (iii) Trisodium citrate E 332 (
  10. i)Monopotassium citrate E 332 (
  11. ii)Tripotassium citrate E 333 (
  12. i)Monocalcium citrate E 333 (
  13. ii)Dicalcium citrate E 333 (iii) Tricalcium citrate E 334 L (+) – Tartaric acid E 335 (
  14. i)Monosodium tartrate E 335 (
  15. ii)Disodium tartrate E 336 (
  16. i)Monopotassium tartrate E 336 (
  17. ii)Dipotassium tartrate E 337 Potassium sodium tartrate E 338 Phosphoric acid E 339 (
  18. i)Monosodium phosphate E 339 (
  19. ii)Disodium phosphate E 340 (
  20. i)Monopotassium phosphate E 340 (
  21. ii)Dipotassium phosphate E 340 (iii) Tripotassium phosphate E 341 (
  22. i)Monocalcium phosphate PERMITTED FOOD ADDITIVES E 341 (
  23. ii)Dicalcium phosphate E 341 (iii) Tricalcium phosphate E 343 (
  24. i)Monomagnesium phosphate E 343 (
  25. ii)Dimagnesium phosphate E 350 (
  26. i)Sodium malate E 350 (
  27. ii)Sodium hydrogen malate E 351 Potassium malate E 352 (
  28. i)Calcium malate E 352 (
  29. ii)Calcium hydrogen malate E 353 Metatartaric acid E 354 Calcium tartrate E 355 Adipic acid E 356 Sodium adipate E 357 Potassium adipate E 363 Succinic acid E 380 Triammonium citrate E 385 Calcium disodium ethylenediaminetetraacetate E 392 Extracts of Rosemary 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 407a Processed eucheuma seaweed E 410 Locust bean gum E 412 Guar gum E 413 Tragacanth E 414 Acacia gum E 415 Xanthan gum E 416 Karaya-gum E 417 Tara gum E 418 Gellan gum E 420 (
  30. i)Sorbitol E 420 (
  31. ii)Sorbitol syrup [ S.L.449.48 59 60 [ S.L.449.48 PERMITTED FOOD ADDITIVES E 421 Mannitol E 422 Glycerol E 425 (
  32. i)Konjac gum E 425 (
  33. ii)Konjac glucomannan E 426 Soybean hemicellulose E 427 Cassia gum E 431 Polyoxyethylene
(40)stearate E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20) E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80) E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40) E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60) E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65) E 440 (
  1. i)Pectin E 440 (
  2. ii)Amidated pectin E 442 Ammonium phosphatides E 444 Sucrose acetate isobutyrate E 445 Glycerol esters of wood rosin E 450 (
  3. i)Disodium diphosphate E 450 (
  4. ii)Trisodium diphosphate E 450 (iii) Tetrasodium diphosphate E 450 (
  5. v)Tetrapotassium diphosphate E 450 (
  6. vi)Dicalcium diphosphate E 450 (vii) Calcium dihydrogen diphosphate E 451 (
  7. i)Pentasodium triphosphate E 451 (
  8. ii)Pentapotassium triphosphate E 452 (
  9. i)Sodium polyphosphate 1. Soluble polyphosphate 2. Insoluble polyphosphate E 452 (
  10. ii)Potassium polyphosphate E 452 (iii) Sodium calcium polyphosphate E 452 (
  11. iv)Calcium polyphosphate E 459 Beta-cyclodextrin E 460 (
  12. i)Microcrystalline cellulose E 460 (
  13. ii)Powdered cellulose E 461 Methyl cellulose E 462 Ethyl cellulose E 463 Hydroxypropyl cellulose PERMITTED FOOD ADDITIVES [ S.L.449.48 61 E 464 Hydroxypropyl methyl cellulose E 465 Ethyl methyl cellulose E 466 Sodium carboxy methyl cellulose E 468 Cross-linked sodium carboxymethylcellulose E 469 Enzymatically hydrolysed carboxymethylcellulose E 470a Sodium, Potassium and Calcium salts of fatty acids E 470b Magnesium salts of fatty acids E 471 Mono- and diglycerides of fatty acids E 472a Acetic acid esters of mono- and diglycerides of fatty acids E 472b Lactic acid esters of mono- and diglycerides of fatty acids E 472c Citric 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 diacetyltartaric acid esters of mono- and diglycerides of fatty acids E 472f 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 479b Thermally oxidized soya bean oil interacted with mono- and diglycerides 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 500 (
  14. i)Sodium carbonate E 500 (
  15. ii)Sodium hydrogen carbonate E 500 (iii) Sodium sequicarbonate E 501 (
  16. i)Potassium carbonate E 501 (
  17. ii)Potassium hydrogen carbonate E 503 (
  18. i)Ammonium carbonate E 503 (
  19. ii)Ammonium hydrogen carbonate 62 [ S.L.449.48 PERMITTED FOOD ADDITIVES E 504 (
  20. i)Magnesium carbonate E 504 (
  21. ii)Magnesium hydroxide carbonate E 507 Hydrochloric acid E 508 Potassium chloride E 509 Calcium chloride E 511 Magnesium chloride E 512 Stannous chloride E 513 Sulphuric acid E 514 (
  22. i)Sodium sulphate E 514 (
  23. ii)Sodium hydrogen sulphate E 515 (
  24. i)Potassium sulphate E 515 (
  25. ii)Potassium hydrogen sulphate E 516 Calcium sulphate E 517 Ammonium sulphate E 520 Aluminium sulphate E 521 Aluminium sodium sulphate E 522 Aluminium potassium sulphate E 523 Aluminium ammonium sulphate E 524 Sodium hydroxide E 525 Potassium hydroxide E 526 Calcium hydroxide E 527 Ammonium hydroxide E 528 Magnesium hydroxide E 529 Calcium oxide E 530 Magnesium oxide E 535 Sodium ferrocyanide E 536 Potassium ferrocyanide E 538 Calcium ferrocyanide E 541 Sodium aluminium phosphate, acidic E 551 Silicon dioxide E 553a (
  26. i)Magnesium silicate E 553a (
  27. ii)Magnesium trisilicate E 553b Talc E 554 Sodium aluminium silicate E 555 Potassium aluminium silicate E 556 Calcium aluminium silicate E 558 Bentonite PERMITTED FOOD ADDITIVES E 559 Aluminium silicate (Kaolin) E 570 Fatty acids E 574 Gluconic acid E 575 Glucono-delta-lactone E 576 Sodium gluconate E 577 Potassium gluconate E 578 Calcium gluconate E 579 Ferrous gluconate E 585 Ferrous lactate E 586 4-Hexylresorcinol E 620 Glutamic acid E 621 Monosodium glutamate E 622 Monopotassium glutamate E 623 Calcium diglutamate E 624 Monoammonium glutamate E 625 Magnesium diglutamate E 626 Guanylic acid E 627 Disodium guanylate E 628 Dipotassium guanylate E 629 Calcium guanylate E 630 Inosinic acid E 631 Disodium inosinate E 632 Dipotassium inosinate E 633 Calcium inosinate E 634 Calcium 5’-ribonucleotide E 635 Disodium 5’-ribonucleotide E 640 Glycine and its sodium salt E 650 Zinc acetate E 900 Dimethyl polysiloxane E 901 Beeswax E 902 Candelilla wax E 903 Carnauba wax E 904 Shellac E 905 Microcrystalline wax E 907 Hydrogenated poly-1-decene E 912 Montan acid esters E 914 Oxidised polyethylene wax [ S.L.449.48 63 64 [ S.L.449.48 PERMITTED FOOD ADDITIVES E 920 L-cysteine E 927b Carbamide E 938 Argon E 939 Helium E 941 Nitrogen E 942 Nitrous oxide E 943a Butane E 943b Isobutane E 944 Propane E 948 Oxygen E 949 Hydrogen E 950 Acesulfame K E 951 Aspartame E 953 Isomalt E 957 Thaumatin E 959 Neohesperidine dihydrochalcone E 965 (
  28. i)Maltitol E 965 (
  29. ii)Maltitol syrup E 966 Lactitol E 967 Xylitol E 999 Quillaia extract E 1103 Invertase E 1105 Lysozyme E 1200 Polydextrose E 1201 Polyvinylpyrrolidone E 1202 Polyvinylpolypyrrolidone E 1203 Polyvinyl alcohol E 1204 Pullulan E 1404 Oxidised starch E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 Phosphated distarch phosphate E 1414 Acetylated distarch phosphate E 1420 Acetylated starch E 1422 Acetylated distarch adipate E 1440 Hydroxypropyl starch E 1442 Hydroxypropyl distarch phosphate PERMITTED FOOD ADDITIVES E 1450 Starch sodium octenyl succinate E 1451 Acetylated oxidized starch E 1452 Starch aluminium octenyl succinate E 1505 Triethyl citrate E 1517 Glyceryl diacetate E 1518 Glyceryl triacetate E 1519 Benzyl alcohol E 1520 Propane-1,2-diol Polyethylene glycol 6000 E 1521 Polyethylene glycols. [ S.L.449.48 65

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