European Communities (Detailed Provisions on the Control of Additives, other than Colours and Sweeteners, for use in Foodstuffs) Regulations, 1997

EUROPEAN COMMUNITIES DETAILED PROVISIONS ON THE CONTROL OF ADDITIVES, OTHER THAN COLOURS AND SWEETENERS FOR USE IN FOODSTUFFS) REGULATIONS 1997 The Minister for Health in exercise of the powers conferred on him by Section 3 of the European Communities Act, 1972 (No. 27 of 1972) hereby makes the following Regulations for the purpose of giving effect to European Parliament and Council Directive 95/2/EC1 on food additives, other than colours and sweeteners, for use in foodstuffs: 1O.J No. L61, 18.3.1995, pp. 140 REG 1 1. These Regulations may be cited as the European Communities (Detailed Provisions on the Control of Additives, other than Colours and Sweeteners, for use in Foodstuffs) Regulations, 1997. REG 2 2. These Regulations shall come into force on the 25th day of March, 1997. REG 3 3. (1) In these Regulations any reference to an article or Schedule shall, except where otherwise indicated, be construed as a reference to an article contained in these Regulations or, as may be, to the Schedule thereto; any reference in an article to a sub-article shall be construed as a reference to a sub-article of that article. (2) In these Regulations words and phrases shall have the same meaning as in the European Communities (General Provisions on the Control of Additives and in Particular, Colours and Sweeteners, for use in Foodstuffs) Regulations, 1995 (S.I. 344 of 1995). REG 4 4. (1) These Regulations make detailed provisions for the use in foodstuffs of the categories of food additives defined in sub-article (2). The general provisions for the use of these food additives are laid down in the European Communities (General Provisions on the Control of Additives and in Particular, Colours and Sweeteners, for use in Foodstuffs) Regulations, 1995 (S.I. 344 of 1995). (2) For the purpose of these Regulations ( a ) 'preservatives' are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms; ( b ) 'antioxidants' are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes, ( c ) 'carriers', including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use; ( d ) 'acids' are substances which increase the acidity of a foodstuff and/or impart a sour taste to it; ( e ) 'acidity regulators' are substances which alter or control the acidity or alkalinity of a foodstuff, ( f ) 'anti-caking agents' are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another; ( g ) 'anti-foaming agents' are substances which pre-vent or reduce foaming; ( h ) 'hulking agents' are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value; ( i ) '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; ( j ) '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; ( k ) 'firming agents' are substances which make tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel; ( l ) 'flavour enhancers' are substances which enhance the existing taste and/or odour of a foodstuff; ( m ) 'foaming agents' are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff; ( n ) gelling agents' are substances which give a foodstuff texture through formation of a gel, ( o ) 'glazing agents' (including lubricants) are substances which, when applied to the external surface of à foodstuff, impart a shiny appearance or provide a protective coating; ( p ) 'humectants' are substances which pre-vent 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; ( q ) '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: ( r ) 'packaging gases' are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container; ( s ) 'propellants' are gases other than air which expel a foodstuff from a container; ( t ) 'raising agents' are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter; ( u ) 'sequestrants' are substances which form chemical complexes with metallic ions; ( v ) 'stabilisers' are substances which make it possible to maintain the physio-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 ( w ) 'thickeners' are substances which increase the viscosity of a foodstuff. (3) These Regulations do not apply to flour treatment agents, colours or sweeteners for use in foodstuffs for human consumption where — flour treatment agents, other than emulsifiers, are substances which are added to flour or dough to improve its baking quality, and — colours and sweeteners are as defined in and regulated by the European Communities (General Provisions on the Control of Additives, and in particular Colours and Sweeteners for use in Foodstuffs) Regulations, 1995 (S.I. No. 344 of 1995). (4) For the purposes of these Regulations the following are not considered as food additives: ( a ) substances used for treatment of drinking water as provided for in Directive 80/778/EEC 2 2O.J No. L 229. 30.8.1980. p. 11 ( b ) 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 followed by partial neutralisation with sodium or potassium salts (liquid pectin'); ( c ) chewing gum bases; ( d ) 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, ( e ) ammonium chloride; ( f ) blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten; ( g ) amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts and having no additive function; ( h ) caseinates and casein; and ( i ) inulin. REG 5 5. (1) Only substances listed in Parts A, C, D and E of the Schedule may be used in foodstuffs for the purposes mentioned in Article 4(2). (2) Subject to sub-articles (3) and (4), food additives listed in Part A of the Schedule are permitted in foodstuffs, for the purposes mentioned in Article 4(2), following the 'quantum satis' principle. (3) Sub-article (2) does not apply in the case of foodstuffs listed in Part B of the Schedule. (4) Except where specifically provided for, sub-article (2) does not apply to: ( a ) - unprocessed foodstuffs, honey as defined in Directive 74/409/EEC 3, 3O.J No. L 221. 12.8.1974. p. 11 non-emulsified oils and fats of animal or vegetable origin, butter, pasteurised and sterilised (including UHT sterilisation) milk and cream (including skimmed, plain and semi--skimmed), unflavoured, live fermented milk products, natural mineral water as defined in Directive 80/777/EEC 4 and spring water, 4O.J No. L 229. 30.8. 1980. p. 1 coffee (excluding flavoured instant coffee ) and coffee extracts, unflavoured leaf tea, sugars as defined in Directive 73/43 7/EEC 5 5O.J No. L 356. 27.12.1973. p. 1 dry pasta natural unflavoured buttermilk (excluding sterilised buttermilk); ( b ) food for infants and young children as referred to in the Health (Foods for Particular Nutritional Uses) Regulations, 1991 (S.I. No. 331 of 1991) including foods for infants and young children not in good health; these foodstuffs are subject to the provisions of Part F of the Schedule; and ( c ) the foodstuffs listed in Part B of the Schedule which may contain only those food additives referred to in that Part and those food additives referred to in Parts C and D under the conditions specified therein. (5) Food additives listed in Parts C and D of the Schedule may only used in the foodstuff's referred to in those Parts and under the conditions specified therein. (6) Only those food additives listed in Part E of the Schedule may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein. (7) The provisions of these Regulations shall also apply to the corresponding foodstuffs intended for particular nutritional uses in accordance with the Health (Foods for Particular Nutritional Uses) Regulations, 1991 (S.I. No. 331 of 1991). (8) Maximum levels indicated in the Parts to the Schedule refer to foodstuff's as marketed, unless otherwise stated. REG 6 6. (1) These Regulations shall be enforced and executed by each health board, established in accordance with the Health Act 1970 (No. 1 of 1970) in respect of its functional area through its authorised officers and/or the officers of the Minister for Health who are authorised officers for the purposes of these Regulations. (2) For the purposes of these Regulations, "authorised officer" means: ( a ) an officer of the Minister for Health who is authorised in writing by the Minister for Health to be an authorised officer for the purposes of these Regulations; or ( b ) an officer of a health board who is authorised in writing by the Chief Executive Officer of the health board to be an authorised officer for the purposes of these Regulations REG 7 7. For the purposes of ensuring compliance with the Regulations, the control system established under the provisions of the Health (Official Control of Food) Regulations, 1996 (S.I. No. 241 of 1996) shall apply. REG 8 8. (1) Where an authorised officer reasonably suspects or believes that a foodstuff or food additive does not comply with these Regulations, the authorised officer may seize and/or remove and/or detain such foodstuffs or food additive as being a foodstuff or food additive which is unfit for human consumption. (2) With the consent in writing of the owner or person responsible for such foodstuff or food additive, an authorised officer may destroy or otherwise dispose of it so as to pre-vent its use for human consumption. (3) An authorised officer who has seized any foodstuff or food additive in pursuance of the provisions of this article may, on giving notice in writing to the owner or person responsible for such foodstuff or food additive apply to a Judge of the District Court for an Order directing that such food or food additive be destroyed or otherwise disposed of as being a foodstuff or food additive which is unfit for human consumption. (4) A Judge of the District Court to whom the application is made for an order under sub-article (3) of this article shall, if satisfied that such foodstuff or food additive does not comply with these Regulations, order that it be destroyed or otherwise disposed of after such period, not exceeding fourteen days, as may be specified in such order, as being a foodstuff or food additive which is unfit for human consumption and an officer shall destroy or dispose of it accordingly. REG 9 9. A person shall give to any authorised officer all reasonable assistance that the officer may require in the performance of his duties under these Regulations and such assistance shall include the giving of information relating to the composition and use of any foodstuff or food additive and the identity of the person from whom or the place from which any such foodstuff or food additive has been obtained and the person to whom and the place to which it has been consigned or the manner in which it has been consigned or the manner in which it has otherwise been disposed of. REG 10 10. In any proceedings for an offence under these Regulations it shall be a defence for the person charged to show that the food in respect of which the offence is alleged to have been committed was intended for export and complied with the domestic food legislation of the importing country relevant to the alleged offence. REG 11 11. (1) Any person who contravenes any article or sub-article of these Regulations shall be guilty of an offence. (2) A person guilty of an offence under these Regulations shall be liable on summary conviction to a Fine not exceeding £1.000 or at the discretion of the Court, to imprisonment for a term not exceeding 6 months or to both. (3) Where an offence under these Regulations is committed by a body corporate and is proved to have been so committed with the consent or connivance of or to be attributable to any neglect on the part of a director, manager, secretary or other officer of the body corporate, the director, manager, secretary or other officer or any person purporting to act in such capacity shall, as well as the body corporate, be guilty of an offence and shall be liable to be proceeded against and punished accordingly. (4) Notwithstanding section 10(4) of the Petty Sessions (Ireland) Act, 1851, proceedings for an offence under these Regulations may be instituted within 12 months from the date of the offence. REG 12 12. An offence under these Regulations shall be prosecuted by the Minister for Health or by a health board in whose functional area the offence was committed. REG 13 13. (1) The following Regulations are hereby revoked: Health (Antioxidant in Food) Regulations, 1973 (S.I. No. 148 of 1973), Health (Antioxidant in Food) (Amendment) Regulations, 1983 (S.I. No. 61 of 1983); Health (Antioxidant in Food) (Amendment) Regulations, 1992 (S.I. No. 69 of 1992), Health (Emulsifiers, Stabilisers, Thickening and Gelling Agents in Food) Regulations, 1994 (S.I. No. 78 of 1994); Health (Preservatives in Food) Regulations, 1981 (S.I. No. 337 of 1981), Health (Preservatives in Food) (Amendment) Regulations, 1989 (S.I. No. 263 of 1989); Health (Preservatives in Food) (Amendment) Regulations, 1992 (S.I. No. 66 of 1992); Health (Solvents in Food) Regulation, 1972 (S.I. No. 340 of 1972); and Health (Solvents in Food) (Amendment) Regulations. 1992 (S.I. No. 70 of 1992). (2) References in another instrument to any of the Regulations revoked under sub-article (1) shall be construed as references to these Regulations, as appropriate. SCHEDULE PART A FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 12 (3) Notes 1. Substances on this list may be added to all foodstuffs with the exception of those referred to in Article 12(3) following the quantum satis principle. 2. The substances listed under numbers E 407 and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation. 3. Explanation of symbols used: * The substances E 290, E 93 8, E 939, E 94I, E 942 and E 948 may also be used in the foodstuffs referred to in Article 12 (3). # The substances E410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion. E NoNameE 170Calcium Carbonates (i) Calcium carbonate (ii) Calcium hydrogen carbonateE 260Acetic acidE 261Potassium acetateE 262Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate)E 263Calcium acetateE 270Lactic acidE 290Carbon dioxide*E 296Malic acidE 300Ascorbic acidE 301Sodium ascorbateE 302Calcium ascorbateE 304Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearateE 306Tocopherol-rich extractE 307Alpha-tocopherolE 308Gamma-tocopherolE 309Delta-tocopherolE 322LecithinsE 325Sodium lactateE 326Potassium lactateE 327Calcium lactateE 330Citric acidE 331Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrateE 332Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrateE 333Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrateE 334Tartaric acid (L(+)—)E 335Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrateE 336Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrateE 337Sodium potassium tartrateE 350Sodium malates (i) Sodium malate (ii) Sodium hydrogen malateE 351Potassium malateE 352Calcium malates (i) Calcium malate (ii) Calcium hydrogen malateE 354Calcium tartrateE 380Triammonium citrateE 400Alginic acidE 401Sodium alginateE 402Potassium alginateE 403Ammonium alginateE 404Calcium alginateE 406AgarE 407CarrageenanE 410Locust bean gum#E 412Guar gum#E 413TragacanthE 414Acacia gum (gum arable)E 415Xanthan gum#E 417Tara gum#E 418Gellan gumE 422GlycerolE 440Pectins (i) pectin (ii) amidated pectinE 460Cellulose (i) Microcrystalline cellulose (ii) Powdered celluloseE 461Methyl celluloseE 463Hydroxypropyl celluloseE 464Hydroxypropyl methyl celluloseE 465Ethyl methyl celluloseE 466Carboxy methyl cellulose Sodium carboxy methyl celluloseE 470aSodium, potassium and calcium salts of fatty acidsE 470bMagnesium salts of fatty acidsE 471Mono and di-glycerides of fatty acidsE 472aAcetic acid esters of mono and di-glycerides of fatty acidsE 472bLactic acid esters of mono and di-glycerides of fatty acidsE 472cCitric acid esters of mono and di-glycerides of fatty acidsE 472dTartaric acid esters of mono and di-glycerides of fatty acidsE 472eMono- and diacetyl tartaric acid esters of mono- and di-glycerides of fatty acidsE 472fMixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acidsE 500Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonateE 501Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonateE 503Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonateE 504Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)E 507Hydrochloric acidE 508Potassium chlorideE 509Calcium chlorideE 511Magnesium chlorideE 513Sulphuric acidE 514Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphateE 515Potassium sulphates (i) Potassium sulphate (ii) Potassium hydrogen sulphateE 516Calcium sulphateE 524Sodium hydroxideE 525Potassium hydroxideE 526Calcium hydroxideE 527Ammonium hydroxideE 528Magnesium hydroxideE 529Calcium oxideE 530Magnesium oxideE 570Fatty acidsE 574Gluconic acidE 575Glucono-delta-lactoneE 576Sodium gluconateE 577Potassium gluconateE 578Calcium gluconateE 640Glycine and its sodium saltE 938Argon*E 939Helium*E 941Nitrogen*E 942Nitrous oxide*E 948Oxygen*E 1200PolydextroseE 1404Oxidised starchE 1410Monostarch phosphateE 1412Distarch phosphateE 1413Phosphated distarch phosphateE 1414Acetylated distarch phosphateE 1420Acetylated starchE 1422Acetylated distarch adipateE 1440Hydroxy propyl starchE 1442Hydroxy propyl distarch phosphateE 1450Starch sodium octenyl succinate PART B FOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF PART A MAY BE USED FoodstuffAdditiveMaximum LevelCocoa and chocolate products as defined in Directive 73/241/EEC¹E 330 Citric Acid E 322 Lecithins E 334 Tartaric acid0.5% quantum satis 0.5%E422 Glycerolquantum satisE 471 Mono-and di-glycerides of fatty acidsquantum satisE 170 Calcium carbonates)E 500 Sodium carbonates)E 501 Potassium carbonates)E 503 Ammonium carbonates)E 504 Magnesium carbonates) 7% on dry matter withoutE 524 Sodium hydroxide) fat expressed asE 525 Potassium hydroxide) potassium carbonatesE 526 Calcium hydroxide)E 527 Ammonium hydroxide)E 528 Magnesium hydroxide)E 530 Magnesium oxide)E414 Acacia gum) as glazing agents onlyE440 Pectins) quantum satisFruit juices and nectars as defined in Directive 93/77/EEC²E300 Ascorbic acidquantum satisPineapple juice as defined in Directive 93/77/EECE296 Malic acid3 g/lNectars as defined in Directive 93/77/EEC Grape juice as defined in Directive 93/77/EEC Fruit juices as defined in Directive 93/77/EECE 330 Citric acid E270 lactic acid5 g/l 5g/lE 170 Calcium carbonates E 336 Potassium tartratesquantum satis quantum satisE 330 Citric acid3g/lExtra jam and extra jelly, as defined in Directive 79/693/EEC³E440 Pectinsquantum satisE 270 Lactic acidquantum satisE 296 Malic acidE 300 Ascorbic acidE 327 Calcium lactateE 330 Citric acidE 331 Sodium citratesE 333 Calcium citratesE 334 Tartaric acidE 335 Sodium tartratesE 350 Sodium malatesE 471 Mono- and di-glycerides of fatty acidsquantum satis 1O.J No. 228. 16.8.1973. p.23 Coca and chocolate products energy-reduced or with no added sugars are not covered by Schedule II 2O.J. No L 244. 30.9.1993, p.23 3O.J. No. L205. 13. 8. 1979. p. 5 FoodstuffAdditiveMaximum LevelJams, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie productsE 440 Pectinsquantum satisE 270 Lactic acidquantum satisE 296 Malic acidE 300 Ascorbic acidE 327 Calcium lactateE 330 Citric acidE 331 Sodium citratesE 333 Calcium citratesE 334 Tartaric acidE 335 Sodium tartratesE 350 Sodium malatesE 400 Alginic acid10g/kgE 401 Sodium alginate E 402 Potassium alginate(individually or in combination)E 403 Ammonium alginateE 404 Calcium alginateE 406 AgarE 407 CarrageenanE 410 Locust bean gumE 412 Guar gumE 415 Xanthan gumE 418 Gellan GumE 509 Calcium chloridequantum satisE 524 Sodium hydroxidePartially dehydrated and dehydrated milk as detined in Directive 76/118/EEC'E 300 Ascorbic acid E 301 Sodium ascorbate E 304 Fatty acid esters of ascorbic acidquantum satisE 322 LecithinsE 331 Sodium citratesE 332 Potassium citratesE 407 CarrageenanE 500 (ii) Sodium bicarbonateE 501 (ii) Potassium bicarbonateE 509 Calcium chlorideSterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat creamE 270 Lactic acid E 322 Lecithins E 325 Sodium lactatequantum satisE 326 Potassium lactateE 327 Calcium lactateE 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesquantum satisE 333 Calcium citratesE 400 Alginic acidE 401 Sodium alginateE 402 Potassium alginateE 403 Ammonium alginate 1 O.J. No L 24. 30.1.1976, p. 49 FoodstuffAdditiveMaximum LevelE 404 Calcium alginateE 406 AgarE 407 CarrageenanE 410 Locust bean gumE 415 Xanthan gumE 440 PectinsE 460 CellulosesE 461 Methyl celluloseE 463 Hydroxypropyl celluloseE 464 Hydroxypropyl methyl celluloseE 465 Ethyl methyl celluloseE 466 Carboxy methyl cellulose Sodium carboxy methyl celluloseE 471 Mono- and di-glycerides of fatty acidsE 508 Potassium chlorideE 509 Calcium chlorideE 1404 Oxidised starchE 1410 Monostarch phosphateE 1412 Distarch phosphateE 1413 Phosphated distarch phosphateE 1414 Acetylated distarch phosphateE 1420 Acetylated starchE 1422 Acetylated distarch adipateE 1440 Hydroxy propyl starchE 1442 Hydroxy propyl distarch phosphateE 1450 Starch sodium octenyl succinateFrozen and deep-frozen unprocessed fruit and vegetablesE 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbatequantum satisE 330 Citric acidFruit compoteE 331 Sodium citratesquantum satisUnprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozenE 332 Potassium citrates E 333 Calcium citratesQuick-cook riceE 471 Mono- and di-glycerides of fatty acidsquantum satisE 472a Acetic acid esters of mono- and di-glycerides of fatty acidsNon emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)E 304 Fatty acid esters of ascorbic acid E 306 Tocopherol-rich extract E 307 Alphatocopherol E 308 Gamma-tocopherol E309 Deltatocopherolquantum satisE 322 Lecithins30g/lE 471 Mono and diglycerides of fatty acids10 a/lE 330 Citric acidquantum satisE331 Sodium citratesE 332 Potassium citratesE 333 Calcium citratesRefined olive oil, including olive pomace oilE 307 Alpha-tocopherol200 mg/lRipened cheeseE 170 Calcium carbonatesquantum satisE 504 Magnesium carbonatesE 509 Calcium chlorideE 575 Glucono-delta-lactoneMozzarella and whey cheeseE 270 Lactic acidquantum satisE 330 Citric acidE 575 Glucono-delta-lactoneCanned and bottled Fruit and vegetablesE 260 Acetic acidquantum satisE 261 Potassium acetateE 262 Sodium acetatesE 263 Calcium acetateE 270 Lactic acidE 300 Ascorbic acidE 301 Sodium ascorbateE 302 Calcium ascorbateE 325 Sodium lactateE 326 Potassium lactateE 327 Calcium lactateE 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citratesE 334 Tartaric acidE 335 Sodium tartratesE 336 Potassium tartratesE 337 Sodium potassium tartrateE 509 Calcium chlorideE 575 Glucono-delta-lactoneGehaktE 330 Citric acidquantum satisE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citratesPre-packed preparations of fresh minced meatE 300 Ascorbic acid E 301 Sodium ascorbatequantum satisE 302 Calcium ascorbateE 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citratesBread prepared solely with the following ingredients: wheatflour. Water, yeast or leaven, saltE 260 Acetic acid E 261 Potassium acetate E 262 Sodium acetatesquantum satisE 263 Calcium acetateE 270 Lactic acidE 300 Ascorbic acidE 301 Sodium ascorbateE 302 Calcium ascorbateE 304 Fatty acid esters of ascorbic acidE 322 LecithinsE 325 Sodium lactateE 326 Potassium lactateE 327 Calcium lactateE 471 Mono- and di-glycerides of fatty acidsE 472a Acetic acid esters of mono- and di-glycendes of tatty acidsE 472d Tartaric acid esters of mono- and di-glycendes of tatty acidsE 472e Mono- and di-acetyl tartaric acid esters of mono and di-glycerides of fatty acidsE 472f Mixed acetic and tartaric acid esters of mono- and di-glycerides of fatty acidsPain courant françaisE 260 Acetic acidquantum satisE 261 Potassium acetateE 262 Sodium acetatesE 263 Calcium acetateE 270 Lactic acidE 300 Ascorbic acidE 301 Sodium ascorbateE 302 Calcium ascorbateE 304 Fatty acid esters of ascorbic acidE 322 LecithinsE 325 Sodium lactateE 326 Potassium lactateE 327 Calcium lactateE 471 Mono- and di-glycerides of fatty acidsFresh pastaE 270 Lactic acidquantum satisE 300 Ascorbic acidE 301 Sodium ascorbateE 322 LecithinsE 330 Citric acidE 334 Tartaric acidE 471 Mono- and di-glycerides of fatty acidsE 575 Glucono-delta-lactoneWines and sparkling wines and partially fermented grape mustAdditives authorised:in accordance with Regulations (EEC) No 822/87¹, (EEC) No 4252/88², (EEC) No 2332/92³ and (EEC) No 1873/844 and their implementing regulations,in accordance with Regulation (EEC) No 1873/84 authorising the oiler or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79pro memoriaBeerE 270 Lactic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 330 Citric acid E 414 Acacia gumFoie gras, foie gras enter, blocs de foie grasE 300 Ascorbic acid E 301 Sodium ascorbatequantum satis 1 O.J. No L 84. 27.3.1987. p. 1 2 O.J. No L373. 31.12.1988. p.59 3 O.J. No L231.13.8.1992. p.1 4 O.J. No L 176, 3.7.1984. p.6 PART C CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS SECTION I Sorbates, benzoates and p-hydroxybenzoates E NoNameAbbreviationE 200Sorbic acid] SaE 202Potassium sorbate]E 203Calcium sorbate]E 210Benzoic acid]E 211Sodium benzoate] Ba (¹)E 212Potassium benzoate]E 213Calcium benzoate]E 214Ethyl p-hydroxybenzoate]E 215Sodium ethyl p-hydroxybenzoate]E 216Propyl p-hydroxybenzoate] PHBE 217Sodium propyl p-hydroxybenzoate]E 218Methyl p-hydroxybenzoate]E 219Sodium methyl p-hydroxybenzoate](¹) Benzoic acid may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice. Note 1. The levels of all substances mentioned above are expressed as the free acid. 2. 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. 3. The maximum levels of use indicated refer to foodstuffs ready for consumption pre-pared following manufacturers' instructions. FOODSTUFFMaximum level (mg/kg or mg/l as appropriate)SaBaPHBSa+ BaSa + PHBSa+Ba+ PHBWine-based flavoured drinks including products covered by Regulation (EEC) No 1601/91200Non-alcoholic flavoured drinks(¹)300150250 Sa + 150 BaLiquid tea concentrates and liquid fruit and herbal infusion concentrates600Grape juice, unfermented, for sacramental use2000Wines as referred to in Regulation (EEC) No 822/87(²), alcohol-free wine: fruit wine (including alcohol-free): Made wine: cider and perry (including alcohol-free)200S d Saft or S det Saft500200Alcohol-free beer in keg200Mead200Spirits with less than 15% alcohol by volume200200400Fillings of ravioli and similar products1000Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads Mermeladas5001000Candied, crystallised and glace fruit and vegetables1000Dried truit1000Frugtgred and Rote Grütze1000500Fruit and vegetable preparations including fruit-based sauces, excluding puree, mousse, compote, salads and similar products, canned or bottled1000Vegetables in vinegar, brine or oil excluding olives)2000Potato dough and pre-fried potato slices2000Gnocchi1000Polenta200Olives and olive-based preparations1000 (¹) This entry docs not include dairy-based drinks. (²) O.J. No L 84. 27. 3.1987, p. 1. FOODSTUFFMaximum level (mg/kg or mg/l as appropriate)SaBaPHBSa+BaSa + PHBSa + Ba + PHBSurface treatment of dried meat productsquantum satisJelly coatings of meat products (cooked, cured or dried), patè1000Semi-preserved fish products including fish roe products2000Salted, dried tish200Shrimps, cooked2000Crangon crangon and Crangon vulgaris, cooked6000Cheese, pre-packed, sliced1000Unripened cheese1000Processed cheese2000Layered cheese and cheese with added foodstuffs1000Non-heat-treated dairy-based desserts300Curdled milk1000Liquid egg (white, yolk or whole egg)5000Dehydrated, concentrated, frozen and deep-frozen egg products1000Pre-packed sliced bread and rye-bread2000Partially baked, pre-packed bakery wares intended for retail sale2000Fine bakery wares with a water activity of more than 0.652000Cereal- or potato-based snacks and coated nuts1000 (max. 300 PHB)Batters2000Confectionery (excluding chocolate)1500 (max. 300 PHB)Chewing gum1500Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)1000Fat emulsions (excluding butter) with a tat content of 60% or more1000Fat emulsions with a fat content less than 60%2000Emulsified sauces with a tat content of 60% or more1000Emulsified sauces with a fat content less than 60%2000Non-emulsified sauces1000Prepared salads1500Mustard1000Seasonings and condiments1000Liquid soups and broths (excluding canned)500Aspic1000500Liquid dietary food supplements2000Dietetic foods intended for special medical purposes excluding foods for infants and young children as referred to in Directive 89/398/EEC(¹) - dietetic formulae for weight control intended to replace total daily food intake or an individual meal1500 (¹) O.J. No. L 186,30.6. 1989, p. 27 SECTION 2 Sulphur dioxide and sulphites E NONAMEE 220Sulphur dioxideE 221Sodium sulphiteE 222Sodium hydrogen sulphiteE 223Sodium metabisulphiteE 224Potassium metabisulphiteE 226Calcium sulphiteE 227Calcium hydrogen sulphiteE 228Potassium hydrogen sulphite Note 1. Maximum levels are expressed as SO; in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources. 2. An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be pre-sent. FOODSTUFFMaximum level (mg/kg or mg/l as appropriate) Expressed as SO2Burger meat with a minimum vegetable and/or cereal content of 4%450Breakfast sausages450Longaniza fresca and Butifarra fresca450Dried salted Fish of the 'Gadidae' species200Crustaceans and cephalopods fresh, frozen and deep-frozen crustaceans, penaeidae solenceridae, aristeidae family: up to 80 units between 80 and 120 units over 120 units cooked 150(¹) 150(¹) 200(¹) 300(¹) 50(¹)Dry biscuit50Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)50Sago30Pearl barley30Dehydrated granulated potatoes400Cereal- and potato-based snacks50Peeled potatoes50Processed potatoes (including frozen and deep-frozen potatoes)100Potato dough100White vegetables, dried400White vegetables, processed (including frozen and deep-frozen white vegetables)50Dried ginger150Dried tomatoes200Horseradish pulp800Onion, garlic and shallot pulp300Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine) 100Golden peppers in brine500Processed mushrooms (including frozen mushrooms)50Dried mushrooms100Dried fruits apricots, peaches, grapes, prunes and figs bananas apples and pears other (including nuts in shell) 2000 1000 600 500Dried coconut50Candied, crystallised or glace fruit, vegetables, angelica and citrus peel100Jam, jelly and marmalade as defined in Directive 79/693/EEC (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products50Jams, jellies and marmelades made with sulphited fruit100Fruit-based pie fillings100Citrus-juice-based seasonings200Concentrated grape juice for home wine-making2000Mostarda di frutta100Jellying fruit extract, liquid pectin for sale to the final consumer800Bottled whiteheart cherries, rehydrated dried fruit and lychees100Bottled, sliced lemon250Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated15Glucose syrup, whether or not dehydrated20Treacle and molasses70Other sugars40Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)40Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments50Lime and lemon juice350Concentrates based on fruit juice and containing not less than 2.5% barley (barley water)350Other concentrates based on fruit juice or comminuted fruit: capile groselha250Non-alcoholic flavoured drinks containing fruit juice 20 (Carry-over from concentrates only)Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup50Grape juice, unfermented, for sacramental use70Glucose-syrup-based confectionery 50carry-over from the glucose syrup only)Beer including low-alcohol and alcohol-free beer20Beer with a second fermentation in the cask50WinesIn 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 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79.Alcohol-free wine200Made wine260Cider, perry, fruit wine. sparkling fruit wine (including alcohol-free products)200Mead200Fermentation vinegar170Mustard, excluding Dijon mustard250Dijon mustard500Gelatin50Vegetable- and cereal-protein-based meat, fish and crustacean analogues200 (¹) In edible parts. SECTION 3 OTHER PRESERVATIVES E NONAMEFOODSTUFFMAXIMUM LEVELE 230Biphenyl. diphenylSurface treatment of citrus fruits70 mg/kgE 231Orthophenyl phenol]Surface treatment of citrus fruits 12 mg/kg individually or in combination expressed as orthophenyl phenol]E 232Sodium orthophenyl phenol]]E 233ThiabendazoleSurface treatment of: citrus fruit bananas 6 mg/kg 3 mg/kgE 234Nisin(¹)Semolina and tapioca puddings and similar products Ripened cheese and processed cheese Clotted cream3 mg/kg 12.5 mg/kg 10 mg/kgE 235NatamycinSurface treatment of: hard, semi-hard and semi-soft cheese dried, cured sausages ] ] ] 1 mg/dm² surface (not present at a depth of 5 mm)E 239Hexamethylene tetramineProvolone cheese25 mg/kg residual amount, expressed as formaldehydeE 242Dimethyl dicarbonateNon-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate250 mg/l ingoing amount, residues not detectableE 284Boric acidSturgeons' eggs (Caviar) 4 g/kg expressed as boric acidE 285Sodium tetraborate (borax)(¹) This substance may be present naturally in certain cheeses as a result of fermentation processes. E NONAMEFOODSTUFFINDICATIVE INGOING AMOUNTREDIDUAL AMOUNTmg/kgE 249Potassium nitrite (1)Non-heat-treated, cured, dried meat products150 (2)50 (3)E 250Sodium nitrite (1)Other cured meat products Canned meat products foie gras, foie gras entier, blocs de foie gras150 (2)100 (3)Cured bacon175(3)E 251Sodium nitrateCured meat products Canned meat products300250(4)E 252Potassium nitrateHard, semi-hard and semi-soft cheese Dairy-based cheese analogue50(4)Pickled herring and sprat200(5)(1) When labelled 'for food use', nitrite may only be sold in a mixture with salt or a salt substitute. (2) Expressed as NaNo2 (3) Residual amount at point of sale to the final consumer, expressed as NaNo2 (4) Expressed as NaNo3 (5)Residual amount, nitrite formed from nitrate included, expressed as NaNo2 E NONAMEFOODSTUFFMAXIMUM LEVELE 280Propionic acid] ]Pre-packed sliced bread and rye bread3000 mg/kg expressed as propionic acidE 281Sodium propionate]E 282Calcium propionate]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 Pre-packed Rolls, buns and pitta] ] ] ] ] ]2000 mg/kg expressed as propionic acidE 283Potassium propionate (¹)] ]Christmas pudding1000 mg/kg expressed as propionic acidPre-packed breadE 1105LysozymeRipened cheesequantum satis(¹) Propionic acid and its salts may be pre-sent in certain fermented products resulting from the fermentation process following good manufacturing practice. SECTION 4 OTHER ANTIOXIDANTS Note The * in the table refers to the proportionality rule: when combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally. E NONAMEFOODSTUFFMAXIMUM LEVEL (mg/kg)E 310Propyl gallate] ]Fats and oils for the professional manufacture of heat-treated foodstuffs200* (galates and BHA individually or in combination)E 311Octyl gallate] ]E312Dodecyl gallate] ]E 320Butylated hydroxyanisole (BHA)] ]Frying oil and frying fat, excluding olive pomace oil100* (BHT)E 321Butylated hydroxytoluene (BHT)] ]Lard; fish oil; beef, poultry and sheep fatboth expressed on fatCake mixes Cereal-based snack foods Milk powder for vending machines Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Seasonings and condiments Pre-cooked cereals200 (gallates and BHA, individually or incombination) expressed on fatDehydrated granulated potatoes25 (gallates and BHA. individually or in combination)Chewing gum Dietary supplements400 (gallates, BHT & BHA, individually or in combination)E 315Erythorbic acidSemi-preserved and preserved meat products500 expressed as erythorbic acidE 316Sodium erythorbatePreserved and semi-preserved fish products Frozen and deep-frozen fish with red skin1500 expressed as erythorbic acid PART D OTHER PERMITTED ADDITIVES The maximum levels of use indicated refer to foodstuffs ready for consumption pre-pared following manufacturers' instructions. E NONAMEFOODSTUFFMAXIMUM LEVELE 297Fumaric acid(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79Fillings and toppings for fine bakery wares2.5 g/kgSugar confectionery1 g/kgGel-like desserts Fruit-flavoured desserts Dry powdered dessert mixes4 g/kg Instant powders for fruit -based drinks 1 g/lInstant tea powder 1 g/lChewing gum2 g/kgIn the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5)E 338Phosphoric acidNon-alcoholic flavoured drinks 700mg/l(¹)E 339Sodium phosphates (i) Monosodium phosphate (ii) Disodium phosphate (iii) Trisodium phosphate] ] ] ]Sterilised and UHT milk Partly dehydrated milk with less than 28% solids Partly dehydrated milk with more than 28% solids Dried milk and dried skimmed milk 1 g/l 1 g/kg 1.5 g/kg 2.5 g/kgE 340Potassium phosphates (i) Monopotassium phosphate (ii) Dipotassium phosphate (iii) Tripotassium phosphate ] ] ] ]Pasteurised, sterilised and UHT creams Whipped cream and vegetable fat analogues Unripened cheese (except Mozzarella) Processed cheese and processed cheese analogues Meat products Sport drinks and prepared table waters 5 g/kg 5 g/kg 2 g/kg 20 g/kg 5 g/kg 0.5 g/1 (¹) E only. E NO NAMEFOODSTUFFMAXIMUM LEVELE 341Calcium phosphates]Dietary supplementsquantum satis(i) Monocalcium phosphate](ii) Dicalcium phosphate]Salt and its substitutes10 g/kg(iii) Tricalcium phosphate]Vegetable protein drinks20g/lBeverage whiteners30 g/kgBeverage whiteners for vending machines50 g/kgE 450Diphosphates]Edible ices1g/kg(i) Disodium diphosphate]Desserts3 g/kg(ii) Trisodium diphosphate]Dry powdered dessert mixes7 g/kg(iii) Tetrasodium diphosphate]Fine bakery wares20 g/kg(iv) Dipotassium diphosphate]Flour2.5 g/kg(v) Tetrapotassium diphosphate]Flour, self raising20 g/kg(vi) Dicalcium diphosphate]Soda bread20 g/kg(vii) Calcium dihydrogen]Liquid egg (white, yolk or whole egg)10 g/kgDiphosphate]Sauces5 g/kgE 451Triphosphates]Soups and broths3 g/kg(i) Pentasodium triphosphate]Tea and herbal infusions2g/l(ii) Pemapotassium triphosphate] ]Cider and perry 2g/lE 452Polyphosphates]Chewing gumquantum satis(¹)(i) Sodium polyphosphate]Dried powdered foodstuffs10 g/kg(²)(ii) Potassium polyphosphate]Chocolate and malt dairy-based drinks2g/l(iii) Sodium calcium polyphosphate]Alcoholic drinks (excluding wine and beer)1g/l(iv) Calcium polyphosphates]Breakfast cereals5 g/kgSnacks5 g/kgSurimi1g/kgFish and crustaccan paste5 g/kgToppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream: similar products) 3 g/kgSpecial formulae for particular nutritional uses 5 g/kgGlazings for meat and vegetable products4 g/kgSugar confectionery5 g/kgIcing sugar10 g/kgNoodles2 g/kgBatters5 g/kgFillets of unprocessed fish, frozen and deep-frozen 5 g/kgFrozen and deep-frozen crustacean products3 g/kgProcessed potato products (including frozen deep-frozen, chilled and dried processed products)5 mg/kgE 431 Polyoxyethylene (40) stearate(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79 (¹) E 341 (ii) only. (²) E 341 (iii) only. E NONAMEFOODSTUFFMAXIMUM LEVELE 353 Metatartaric acidWine in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulationsMade wine100 mg/lE 355Adipic acid ] ]Fillings and toppings for fine bakery wares 2 g/kgE 356Sodium adipate] ]Dry powdered dessert mixes 1 g/kg E 357Potassium adipate] ]Gel-like desserts Fruit-flavoured desserts Powders for home preparation of drinks 6 g/kg 1 g/kg 10 g/lexpressed as adipic acidE 363 Succinic acidDesserts6 g/kgSoups and broths5 g/kgPowders for home preparation of drinks3 g/lE 385 Calcium disodium ethylene diamine tetraacetate (Calcium disodium EDTA)Emulsified sauces Canned and bottled pulses, legumes mushrooms and artichokes Canned and bottled crustaceans and molluscs Canned and bottled fish Minarine Frozen and deep-frozen crustaceans 75 mg/kg 250 mg/kg 75 mg/kg 75 mg/kg 100 mg/kg 75 mg/kgE 405 Propane-1, 2—diol alginate Fat emulsions Fine bakery wares Fillings, toppings and coatings for fine bakery wares and desserts Sugar confectionery Water-based edible ices Cereal and potato-based snacks Sauces Beer Chewing gum Fruit and vegetable preparations Non-alcoholic flavoured drinks Emulsified liqueur Dietetic foods intended for special medical purposes Dietitic formulae for weight control intended to replace total Daily food intake or an individual meal Dietary food supplements3 g/kg 2 g/kg 5 g/kg 1.5 g/kg 3 g/kg 3 g/kg 8 g/kg 100 mg/l 5 g/kg 5 g/kg 300 mg/l 10 g/l 1.2 g/kg 1.g/kgE 416Karaya gumCereal- and potato-based snacks Nut coatings Fillings, toppings and coatings for fine bakery wares Desserts Emulsified sauces Egg-based liqueurs Dietary food supplements Chewing gum5 g/kg 10 g/kg 5 g/kg 6 g/kg 10 g/kg 10 g/l quantum satis 5 g/kgE 420Sorbitol (i) Sorbitol (ii) Sorbitol syrup] ] ]Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3))quantum satisE 421 Mannitol]E 953 Isomalt] ] ]Frozen and deep-frozen unprocessed fish. crustaccans molluscs and cephalopods(for purposes other than sweetening)E 965 Maltitol (i) Maltitol (ii) Maltitol syrup] ] ]E 966 Lactitol]E 967 Xylitol]LiqueursE 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)] ] ]Fine bakery wares Fat emulsions for baking purposes Milk and cream analogues3 g/kg 10g/kg 5 g/kgE 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)] ] ] ] ]Edible ices Desserts Sugar confectionery Emulsified sauces Soups1g/kg 3 g/kg 1 g/kg 5 g/kg 1g/kgE 434 E 435 E 436 Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) Polyoxyethylene sorbitan-tristearate (polysorbate 65)] ] ] ] ] ] ] ]Chewing gum Dietary food supplements Dietetic foods intended for special medical purposes Dietetic formulae for weight control intended to replace total Daily food intake or an individual meal5 g/kg quantum satis 1g/kg individually or in combinationE 442 Ammonium phosphatidesCocoa and chocolate products as defined in Directive 73/241/EEC10 g/kgCocoa-based confectionery10 g/kgE 444Sucrose acetate isobutyrateNon-alcoholic flavoured cloudy drinks300 mg/lE 445Glycerol esters of wood rosinsNon-alcoholic flavoured cloudy drinks100 mg/lE 473 Sucrose esters of fatty acids] ]Canned liquid coffee Heat-treated meat products1g/l 5 g/kg (on fat)E 474Sucroglycerides]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 drink Dietary food supplements10 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 5g/l 5g/l 5g/l 10g/1 5g/l quantum satisDietetic foods intended for special medical purposes: dietetic formulae for weight control intended to replace total Daily food intake or an individual meal Chewing gum 5 g/kg 10 g/kg Individually or in combinationE 475Polyglycerol esters of fatty acidsFine bakery wares10 g/kgEmulsified liqueurs5g/lEgg products1g/kgBeverage whiteners 0.5 g/kgChewing gum5 g/kgFat emulsions5 g/kgMilk and cream analogues5 g/kgSugar confectionery2 g/kgDesserts2 g/kgDietary food supplementquantum satisDietetic foods intended for special medical purposes5 g/kgDietetic formulae for weight control intended to replace total daily food intake or an individual meal Granola-type breakfast cereals10 g/kgE 476Polyglycerol polyricinoleateLow and very low fat spreads and dressings Cocoa-based confectionery, including chocolate 4 g/kg 5 g/kgE 477Propane-1.2—diol esters of fatty acidsFine bakery wares5 g/kgFat emulsions for baking purposes 10 g/kgMilk and cream analogues 5 g/kgBeverage whitenerslg/kgEdible ices3 g/kgSugar confectionery5 g/kgDesserts5 g/kgWhipped dessert toppings other than cream30 g/kgDietetic foods intended for special medical purposes1 g/kgDietetic formulae for weight control intended to replace total daily food intake or an individual mealE 479bThermally oxidised soya bean oil interacted with mono- and di-glycerides of fatty acidsFat emulsions for frying purposes5 g/kgE 481Sodium stearoyl-2—lactylate ]Fine bakery wares5 g/kg]Quick-cook rice4 g/kgE 482Calcium stearoyl-2—lactylate]]Breakfast cereals5 g/kgEmulsified liqueur8g/lSpirits with less than 15% alcohol by volume8g/lCereal-based snacks2 g/kgChewing gum2 g/kgFat emulsions10 g/kgDesserts5 g/kgSugar confectionery5 g/kgBeverage whiteners3 g/kgCereal-and potato-based snacks5 g/kgMinced and diced canned meat products 4 g/kgPowders for the preparation of hot beverages2g/lDietetic foods intended for special medical purposes -2 g/kgDietetic formulae for weight control intended to replace total daily food intake or an individual meal.Bread (except that referred to in Part B) Mostarda di frutta3g/kg 2g/kg Individually or in combinationE 483Stearyl tartrateBakery wares (except breads referred to in Part B) Desserts 4g/kg 5g/kgE 491 Sorbitan monostearate]Fine bakery wares10g/kg] ]Toppings and coatings for fine bakery wares5g/kgE 492Sorbitan tristearate]Jelly marmalade25 mg/kg(¹)]Fat emulsions10g/kgE 493 Sorbitan monolaurate]Milk and cream analogues5g/kg]Beverage whiteners5g/kgE 494Sorbitan monooleate] ] ]Liquid tea concentrates and liquid fruit and herbal infusions concentrates0.5 g/lE 495Sorbitan monopalmitate]Edible ices0.5 g/kgDesserts5g/kgSugar confectionery5g/kgCocoa-based confectionery, including chocolate10 g/kg(²)Emulsified sauces5g/kgDietary food supplementsquantum satisYeast for bakingquantum satisChewing gum5g/kgDietetic foods intended for special medical purposes:5g/kgdietetic 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 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79Individually or in combinationE 512Stannous chlorideCanned and bottled white asparagus25 mg/kg as SnE 520Aluminium sulphate]Egg white30 mg/kg] ]Candied, crystallized and glacé fruit and vegetables.200 mg/kgE 521Aluminium sodium sulphate]Individually or in combination, expressed as aluminium]E 522Aluminium potassium sulphate]]E 523Aluminium ammonium sulphate]E 541Sodium aluminium phosphate, acidicFine bakery wares (scones and sponge wares only)1g/kg expressed as aluminium (1) E 493 only (2) E 492 only E NONAMEFOODSTUFFMAXIMUM LEVELE 535Sodium ferrocyanide] ]Individually orin combination, 20 mg/kg expressed as anhydrous potassium ferrocyanideE 536Potassium ferrocyanide] ]Salt and its substitutesE 538Calcium ferrocyanide]E 551Silicon dioxide] ] ]Dried powdered foodstuffs (including sugars) Salt and its substitutes10g/kg 10g/kgE 552Calcium silicate] ] ]Dietary food supplements Foodstuffs in tablet and coated tablet formquantum satis quantum satisE 553a (i) Magnesium silicate] ]Sliced hard cheese and sliced processed cheese10g/kg(ii) Magnesium trisilicate(¹)]E 553bTalc (¹)]E 554Sodium aluminium silicate]E 555Potassium aluminium silicate]E 556Calcium aluminium silicate] ] ]Individually or in combination quantum satis (²)E 559Aluminium silicate (Kaolin)]]Chewing gumRiceSausages (surface treatment only) Moulded jelly sweets (surface treatment only)E 579Ferrous gluconate]]Olives darkened by oxidation 150 mg/kg as FeE 585Ferrous lactate]]E 620 Glutamic acidFoodstuffs in general (except those referred to in Article 2 (3))10g/kg Individually or in combinationE 621Mono-sodium glutamateE 622Monopotassium glutamateE 623Calcium diglutamateCondiments and seasoningsquantum satisE 624Mono-ammonium glutamateE 625Magnesium diglutamateE 626Guanylic acid]500 mg/kg E 627Disodium guanylate]individually or in combination expressed as guanylic acidE 628Dipotassium guanylate] ]foodstuffs in general (except those referred to in in Article 2(3))E 629Calcium guanylate]E 630Inosinic acid]E 631Disodium inosinate] (¹) Asbestos free. (²) E553b only. E NONAMEFOODSTUFFMAXIMUM LEVELE 632Dipotassium inosinate]E 633Calcium inosinate]E 634Calcium 5'-ribonucleotides]E 635Disodium 5'-ribonucleotides]Seasonings and condimentsquantum satisE 900Dimethyl polysiloxaneJam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products10 mg/kgSoups and broths10 mg/kgOils and fats for frying10 mg/kgConfectionery (excluding chocolate)10 mg/kgNon-alcoholic flavoured drinks10mg/lPineapple juice10mg/lCanned and bottled fruit and vegetables10 mg/kgChewing gum100 mg/kg(pro memoria) Wine in accordance with Regulation (EEC) No 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79Sod..saft10mg/1Batters10 mg/kgE 901Beeswax, white and yellow]As glazing agents only for:quantum satisE 902Candelilla wax] ]- Confectionery (including chocolate)] ]- Small products of fine bakery wares coated with chocolateE 903Carnauba wax]- Snacks]- Nuts]- Coffee beans]E 904Shellac]Dietary food supplementsquantum satisFresh citrus fruits, melons, apples and pears (surface treatment only)quantum satisE 912Montan acid estersFresh citrus fruits (surface treatment only)quantum satisE 914Oxidised polyethylene waxE 927bCarbamideChewing gum without added sugars30g/kgE 950Acesulfame-KChewing gum with added sugars800 mg/kgE 951Aspartame2500 mg/kgE 957Thaumatin10 mg/kg(as flavour enhancer only(¹)(¹) 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. ENONAMEFOODSTUFFMAXIMUM LEVELE 959Neohesperidine DCChewing gum with added sugars150 mg/kg(¹)Margarine5 mg/kgMinarine(as flavour enhancer only)Meat productsFruit jelliesVegetable proteinsE 999Quillaia extractWater-based flavoured non-alcoholic drinks200 mg/l calculated as anhydrous extractE 1201PolyvinylpyrrolidoneDietary food supplements in tablet and coatedQuantum satisE 1202Polyvinylpolypyrrolidonetablet formE 1505Triethyl citrateDried egg whitequantum satis PART E PERMITTED CARRIERS AND CARRIER SOLVENTS Notes Not included in this list are: 1. Substances generally considered as foodstuffs: 2. Substances referred to in Article 1 1 (4); 3. Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide. E NONAMERESTRICTED USEPropan1.2—diol (propylene glycol)Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff)E 422GlycerolE 420SorbitolE 421MannitolE 953IsomaltE 965MannitolE 966LactitolE 967XylitolE 400—404Alginic acid and its sodium, potassium, calcium and ammonium saltsE 405Propan-1.2—diol alginateE 406AgarE 407CarrageenanE 410Locust bean gumE 412Guar gumE 413TragacanthE 414Acacia gum (gum arabic) E 415Xanthan gum E 440PectinsE 432Polyoxyethylene sorbitan monolaurate (polysorbate 20)]] ]E 433Polyoxyethylene sorbitan monooleate (polysorbate 80)]] ]E 434Polyoxyethylene sorbitan monopalmitate (polysorbate 40)]] ]Antifoaming agentsE 435Polyoxyethylene sorbitan monostearate (polysorbate 60)]] ]E 436Polyoxyethylene sorbitan tristearate (polysorbate 65)]]Antifoaming agentsE 442Ammonium phosphatidesAntioxidantsE 460Cellulose (microcrystalline or powdered)E 461Methyl celluloseE 463Hydroxypropyl celluloseE 464Hydroxypropyl methyl celluloseE 465Ethyl methyl celluloseE 466Carboxy methyl cellulose Sodium carboxy methyl celluloseE 322Lecithins]E 432—436Polysorbates 20, 40, 60, 65 and 80]E 470bMagnesium salts of fatty acids]E 471Mono and di-glycendes of fatty acids]E 472aAcetic acid esters of mono and di-glycerides of fatty acids] ]E 472cCitric acid esters of mono- and di-glycerides of fatty acids] ]Colours and fat-soluble antioxidantsE 472cMono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids] ]E 473Sucrose esters of fatty acids]E 475Polyglycerol esters of fatty acids]E 491Sorbitan monostearate]E 492Sorbitan tristearate]E 493Sorbitan monolaurate]Colours and anti-foaming agentsE 494Sorbitan monooleate]E 495Sorbitan monopalmitate]E 1404Oxidised starchE 1410Monostarch phosphateE 1412Distarch phosphateE 1413Phosphated distarch phospateE 1414Acetylated distarch phosphateE 1420Acetylated starchE 1422Acetylated distarch adipateE 1440Hydroxy propyl starchE 1442Hydroxy propyl distarch phosphateE 1450Starch sodium octenyl succinateE 170Calcium carbonatesE 263Calcium acetateE 331Sodium citratesE 332Potassium citratesE 341Calcium phosphates E 501Potassium carbonatesE 504Magnesium carbonatesE 508Potassium chloride E 509Calcium chlorideE 511Magnesium chlorideE 514Sodium sulphateE 515Potassium sulphateE 516Calcium sulphateE 517Ammonium sulphateE 577Potassium gluconateE 640Glycine and its sodium saltE 1505Triethyl citrateE 1518Glyceryl triacctate (triacctin)E 551Silicon dioxide]Emulsifiers and colours, max. 5%E 552Calcium silicate]E 553bTalc]E 558Bentonite]Colours, max. 5%E 559Aluminium silicate (Kaolin)]E 901BeeswaxColoursE 1200PolydextroseE 1201Polyvinylpyrrolidone]E 1202Polyvinylpolypyrrolidone]Sweeteners PART F FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN Note Formulae and weaning foods for infants and young children may contain E 414 acacia gum (gum arabic) and E 551 silicon dioxide resulting from the addition of nutrient preparations containing not more than 10 g/kg of each of these substances, as well as E 421 mannitol when used as a carrier for vitamin B 12 (not less than I part vitamin B 12 to 1000 parts mannitol). The maximum levels of use indicated refer to foodstuffs ready for consumption pre-pared following manufacturers' instructions. SECTION 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 and E 471 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 pre-sent of the other substance in that foodstuff. E NONAMEMAXIMUM LEVELE 270Lactic acid (L(+)—form only)quantum satisE 330Citric acidquantum satisE 338Phosphoric acidIn conformity with the limits set in Annex I to Directive 91/321/EECE 306Tocopherol-rich extract]E 307Alpha-tocopherol ]10 mg/l individually or in combinationE 308Gamma-tocopherol]E 309Delta-tocopherol]E 322Lecithins1g/lE 471Mono and di-glycerides4g/l SECTION 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 and E 471 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 pre-sent of the other substance 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 pre-sent of the other substances together in that foodstuff. E NONAMEMAXIMUM LEVELE 270Lactic acid (L(+)—form only)quantum satisE 330Citric acidquantum satisE 306Tocopherol-rich extract]E 307Alpha-tocopherol]10 mg/l individually or in combinationE 308Gamma-tocopherol]E 309Delta-tocopherol]E 338Phosphoric acidIn conformity with the limits set in Annex II to Directive 91/321/EECE 440Pectins5 g/l in acidified follow-on formulae onlyE 322Lecithins1g/lE 471Mono-and di-glycerides4g/lE 407Carrageenan0.3 g/lE 410Locust bean gum1g/lE 412Guar gum1g/l SECTION 3 FOOD ADDITIVES PERMITTED IN WEANING FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH ENONAMEFOODSTUFF MAXIMUM LEVELE 170Calcium carbonates]E 260Acetic acid]E 261Potassium acetate]E 262Sodium acetate]E 263Calcium acetate]E 270Lactic acid *]quantum satis E 296Malic acid * ]Weaning foods(only for pH adjustment)E 325Sodium lactate *]E 326Potassium lactate *]E 327Calcium lactate *]E 330Citric acid]E 331Sodium citrates]E 332Potassium citrates]E 333Calcium citrates]E 507Hydrochloric acid]E 524Sodium hydroxide]E 525Potassium hydroxide]E 526Calcium hydroxide]* L(+)—form onlyE 500Sodium carbonates]quantum satisE 501Potassium carbonates]Weaning foods(only as raising agents)E 503Ammonium carbonates]Individually or in combination expressed as ascorbic acidE 300L-ascorbic acid]Fruit- and vegetable -based drinks, juices and baby foods 0.3 g/kgE 301Sodium L-ascorbate ]E 302Calcium L-ascorbate]] ]Fat-containing cereals, biscuits, rusks and baby foods 0.2 g/kgE 304L-ascorbyl palmitate]E 306Tocopherol-rich extract]0 1 g/kg individually or in combinationE 307Alpha-tocopherol]E 308Gamma-tocopherol]E 309Delta-tocopherol]E 338Phosphoric acidWeaning foods1 g/kg as P2O5 (only for pH adjustment)E 339Sodium phosphates ]1 g/kg individually or in combination expressed as P2O5E 340Potassium phosphates]CerealsE 341Calcium phosphates]E 322LecithinsBiscuits and rusks Cereal-based foods Baby foods] ] ]10 g/kgE 471Mono and di-glycerides of fatty acids] ]E 472aAcetic acid esters of mono and di-glycerides of fatty acids ] ] ]Biscuits and rusks Cereal-based foods Baby foods ] ] ]5 g/kg individually or in combinationE 472bLactic acid esters of mono- and di-glycerides of fatty acids] ] ]E 472cCitric acid esters of mono- and di-glycerides of fatty acids] ] ]E 400Alginic acid]E 401Sodium alginate] ]Desserts Puddings ] ]0.5 g/kg individually or in combinationE 402Potassium alginate]E 404Calcium alginate]E 410Locust bean gum]Weaning foods10g/kg individually or in combinationE 412Guar gum ]E 414Acacia gum (gum arabic)]E 415 Xanthan gum ] ] ]Gluten-free cereal-based foods20 g/kg individually or in combinationE 440Pectins]E 551Silicon dioxideDry cereals2 g/kgE 334Tartaric acid *]E 335Sodium tartrate *]E 336Potassium tartrate *]Biscuits and rusks 5 g/kg as a residueE 354Calcium tartrate *]E 450aDisodium diphosphate]E 575Glucono-delta-lactone]* L(+)—form onlyE 1404Oxidised starch]E 1410Monostarch phosphate]E 1412Distarch phosphate]E 1413Phosphated distarch phosphate] ]E 1414Acetylated distarch phosphate] ]Weaning foods50g/kgE 1420Acetylated starch]E 1422Acetylated distarch adipate]E 1450Starch sodium octenyl succinate] ] SECTION 4 FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES The tables in Sections 13 of Part F are applicable. GIVEN under the official seal of the Minister for Health this 21st day of March, 1997. MICHAEL NOONAN. T.D. Minister for Health EXPLANATORY NOTE These Regulations are cited as the European Communities (Detailed Provisions on the Control of Additives, other than Colours and Sweeteners, for use in Foodstuffs) Regulations, 1997 and come into force on the 25th day of March, 1997. These Regulations implement European Parliament and Council Directive 95/2/EC1 on food additives, other than colours and sweeteners, for use in foodstuffs, which is commonly known as the "Miscellaneous Additives Directive" These Regulations set out the detailed provisions which apply to the use in food for human consumption of the categories of food additive specified in Article 4(2). The general provisions which apply to these, and to all other food additives, are set out in the European Communities (General Provisions on the Control of Additives and in Particular, Colours and Sweeteners, for use in Foodstuffs) Regulations, 1995 (S.I. 344 of 1995). 1O.J No. L 61. 18.3.1995. pp. 140