Permitted Food Additives Regulations, 1998 (L.N. No. 256 of 1998)

B 2179 NumruE Isem Oggett ta' 1-Ikel Liven massimu E 1404 Lamtu ossidat E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 Phosphated distarch phosphate Ikel ta' 1-isvezzament 50 g/kg E 1414 Acetylated distarch phosphate E 1420 Acetylated starch E 1422 Acetylated distarch adipate E 1450 Starch sodium ocetnyl succinate PARTI4 Additivi ta' 1-Ikel permessi f'Ikel ghat-Trabi u Tfal Zghar ghal Skopijiet Medici Specjali lt-tabelli fil-partijiet 1 sa 3 tas-Sitt Skeda huma applikabbli. B 2180 Citation and commencement. L.N. 256 of 1998 FOOD, DRUGS AND DRINKING WATER ACT (CAP. 231) Permitted Food Additives Regulations, 1998 IN exercise of the powers conferred by section 12 of the Food, Drugs and Drinking Water Act, the Minister of Health, on the advice of the Malta Standardisation Authority, has made the following regulations: 1. (1) These regulations may be cited as the Permitted Food Additives Regulations, 1998. (2) These regulations shall come into force on the 1st January, 1999. (3) These regulations shall complement the Additives in L.N. 89 of 1994 Food Regulations, 1994. Applicability of 2. (1) These regulations shall apply to all food additives other these regulations. than colours, sweeteners, flavourings and flour treatment agents. Interpretation. (2) These regulations shall apply without prejudice to specific regulations permitting additives listed in the schedules to these regulations to be used as sweeteners and colours. (3) These regulations shall not apply in the case of products intended exclusively for export. 3. (1) In these regulations, unless the context otherwise requires: "acidity regulators" are substances which alter or control the acidity or alkalinity of a foodstuff; "acids" are substances which increase the acidity of a foodstuff and/or impart a sour taste to it; "anti-caking agents" are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another; "anti-foaming agents" are substances which prevent or reduce foaming; "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; "bulking agents" are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value; "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; "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; "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; "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; "flavour enhancers" are substances which enhance the existing taste and/or odour of a foodstuff; "foaming agents" are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff; "gelling agents" are substances which give a foodstuff texture through formation of a gel; "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; "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; B 2181 B 2182 "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; "packaging gases" are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container; "preservatives" are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms; "propellants" are gases other than air which expel a foodstuff from a container; "raising agents" are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or batter; "sequestrants" are substances which form chemical complexes with metallic ions; "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; "thickeners" are substances which increase the viscosity of a foodstuff. (2) For the purposes of these regulations, the following are not considered as food additives: (a) substances used for the treatment of drinking water as provided for in Directive 80/778/EEC; (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; (t) blood plasma, edible gelatine, 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; (i) inulin. (3) In 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. (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. (5) In these regulations, flour treatment agents other than emulsifiers are substances which are added to flour or dough to improve its baking quality. B 2183 4. (1) Only substances listed in the First, Third, Fourth and Useofadditives. Fifth Schedules to these regulations may be used in foodstuffs for the purposes mentioned in paragraph (1) of regulation 3. (2) Food additives listed in the First Schedule are permitted in foodstuffs, for the purposes mentioned in paragraph ( 1) of regul~.tion 3, with the exception of those foodstuffs listed in the Second Schedule, following the quantum satis principle. (3) Except where specifically provided for, paragraph (2) hereof does not apply to: B 2184 (a) unprocessed foodstuffs, (b) honey, (c) non-emulsified oils and fats of animal or vegetable origin, (d) butter, (e) pasteurised and sterilised (including UHT sterilisation) milk and cream (including skimmed, plain and semi-skimmed), (f) unflavoured, live fermented milk products, (g) natural mineral water and spring water, (h) coffee (excluding flavoured instant coffee) and coffee extracts, (i) unflavoured leaf tea, (j) sugars, (k) dry pasta, (1) natural unflavoured buttermilk (excluding sterilised buttermilk); (m) foods for infants and young children, including foods for inf ants and young children not in good health; these foodstuffs are subject to the provisions of the Sixth Schedule; (n) 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) 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. (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. ( 6) Maximum levels indicated in the schedules refer to the foodstuffs as marketed, unless otherwise stated. (7) The presence of a food additive in a foodstuff is permissible: (a) in a compound foodstuff other than one mentioned in paragraph (3) hereof to the extent that the food additive is permitted in one of the ingredients of the compound foodstuff, or (b) if the foodstuff is destined to be used solely in the preparation o f a compound foodstuff and to an extent such that the compound foodstuff conforms to the provisions of these regulations. (8) Paragraph (7) hereof does not apply to infant formulae, follow-on formulae and weaning foods, except where specifically provided for by these or other regulations concerning these foods. (9) 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. 5. (1) The Preservatives in Food Regulations, 1994 are hereby repealed. (2) References in other regulations to any Preservatives in Food Regulations shall henceforth be construed as references to these regulations. B 2185 Repeal of L.N. 2 of 1994. 6. (1) The additives permitted for use by these regulations must Purity criteria. satisfy the purity criteria laid down by Directive 96/77 /EC of the European Community and any subsequent amendments thereto. (2) The methods of analysis described in MSA 100: 1998 issued by the Malta Standardisation Authority shall be used in order to ascertain for purposes of official control whether the additives permitted for use by these regulations satisfy the prescribed purity criteria. B 2186 FIRST SCHEDULE Food Additives generally permitted for use in Foodstuffs not referred to in Regulation 4(3) Note: 1. Substances on this list may be added to all foodstuffs with the exception of those referred to in Regulation 4(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 stated in addition to the number and designation. 3. Explanation of symbols used: * # ENumber E 170 E260 E 261 E262 E263 E270 E290 E296 E300 E 301 E302 E 304 E306 E307 E 308 E309 E322 E325 The substances E 290, E 938, E 939, E 941, E 942 and E 948 may also be used in the foodstuffs referred to in Regulation 4(3). The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion. Name Calcium carbonates (i) Calcium carbonate (ii) Calcium hydrogen 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 Sodium lactate B 2187 ENumber Name E326 Potassium lactate E327 Calcium lactate E330 Citric acid E331 Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate E 332 Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate E333 Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate E334 Tartaric acid (L( + )-) E 335 Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate E336 Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrate E 337 Sodium potassium tartrate E 350 Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate E 351 Potassium malate E 352 Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate E354 Calcium tartrate E380 Triammonium citrate E400 Alginic acid E401 Sodium alginate E402 Potassium alginate E403 Ammonium alginate E404 Calcium alginate E406 Agar E407 Carrageenan E407a Processed eucheuma seaweed E410 Locust bean gum # E412 Guar gum# E413 Tragacanth E414 Acacia gum (gum arabic) E415 Xanthan gum # E417 Tara gum# B 2188 ENumber E418 E422 E440 E460 E461 E463 E464 E465 E466 E470a E470b E471 E472a E472b E472c E472d E472e E472f E500 E 501 E503 E504 E507 E508 E509 E511 E513 Name Gellan gum Glycerol Pectins (i) pectin (ii) amidated pectin Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose Sodium carboxy methyl cellulose 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 (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn: Magnesium hydrogen carbonate) Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Sulphuric acid ENumber E514 E515 E516 E524 E525 E526 E527 E528 E529 E530 E570 E574 E575 E576 E577 E578 E640 E938 E939 E941 E942 E948 E 1200 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 Name Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate Potassium sulphates (i) Potassium sulphate (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 Argon* Helium* Nitrogen* Nitrous oxide* Oxygen* Polydextrose Oxidised starch 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 B 2189 B 2190 SECOND SCHEDULE Foodstuffs in which a limited number of additives of the First Schedule may be used Foodstuff Additive Maximum level Cocoa and chocolate products1 E330 Citric acid 0.5% E322 Lecithins quantum satis E334 Tartaric acid 0.5% E422 Glycerol quantum satis E471 Mono- and diglycerides of fatty acids quantum satis E 170 Calcium carbonates E500 Sodium carbonates E501 Potassium carbonates E503 Ammonium carbonates E504 Magnesium carbonates 7% on dry matter without fat E524 Sodium hydroxide expressed as potassium E525 Potassium hydroxide carbonates E526 Calcium hydroxide E527 Ammonium hydroxide E528 Magnesium hydroxide E530 Magnesium oxide E414 Acacia gum as glazing agents only; E440 Pectins quantum satis Fruit juices and nectars E300 Ascorbic acid quantum satis Pineapple juice E296 Malic acid 3 g/1 Nectars E 330 Citric acid 5 g/1 E270 Lactic acid 5 g/1 Grape juice E 170 Calcium carbonates quantum satis E336 Potassium tartrates quantum satis Fruit juices E330 Citric acid 3 g/1 Extra jam and extra jelly E440 Pectins quantum satis E270 Lactic acid quantum satis E300 Ascorbic acid quantum satis E327 Calcium lactate quantum satis E330 Citric acid quantum satis 1 Cocoa and chocolate products energy-reduced or with no added sugars are not covered by the Second Schedule. B 2191 Foodstuff Additive Maximum level E 331 Sodium citrates quantum satis E333 Calcium citrates quantum satis E334 Tartaric acid quantum satis E335 Sodium tartrates quantum satis E 350 Sodium malates quantum satis E471 Mono- and diglycerides of fatty acids quantum satis Jams, jellies and marmalades E440 Pectins quantum satis and other similar fruit spreads E270 Lactic acid quantum satis including low-calorie products E296 Malic acid quantum satis E300 Ascorbic acid quantum satis E327 Calcium lactate quantum satis E330 Citric acid quantum satis E 331 Sodium citrates quantum satis E333 Calcium citrates quantum satis E334 Tartaric acid quantum satis E 335 Sodium tartrates quantum satis E350 Sodium malates quantum satis E400 Alginic acid E401 Sodium alginate E402 Potassium alginate E403 Ammonium alginate E404 Calcium alginate 10 g/kg E406 Agar (individually or in E407 Carrageenan combination) E410 Locust bean gum E412 Guar gum E415 Xanthan gum E418 Gellan gum E509 Calcium chloride quantum satis E524 Sodium hydroxide quantum satis Partially dehydrated and E300 Ascorbic acid quantum satis dehydrated milk E 301 Sodium ascorbate quantum satis E 304 Fatty acid esters of ascorbic acid quantum satis E322 Lecithins quantum satis E 331 Sodium citrates quantum satis E332 Potassium citrates quantum satis E407 Carrageenan quantum satis E500 (ii) Sodium bicarbonate quantum satis E 501 (ii) Potassium bicarbonate quantum satis E509 Calcium chloride quantum satis B 2192 Foodstuff Additive Maximum level Sterilised, pasteurised and UHT E270 Lactic acid quantum satis cream, low-calorie cream and E322 Lecithins quantum satis pasteurised low-fat cream E325 Sodium lactate quantum satis E 326 Potassium lactate quantum satis E327 Calcium lactate quantum satis E330 Citric acid quantum satis E 331 Sodium citrates quantum satis E332 Potassium citrates quantum satis E333 Calcium citrates quantum satis E400 Alginic acid quantum satis E401 Sodium alginate quantum satis E402 Potassium alginate quantum satis E403 Ammonium alginate quantum satis E404 Calcium alginate quantum satis E406 Agar quantum satis E407 Carrageenan quantum satis E410 Locust bean gum quantum satis E415 Xanthan gum quantum satis E440 Pectins quantum satis E460 Celluloses quantum satis E461 Methyl cellulose quantum satis E463 Hydroxypropyl cellulose quantum satis E464 Hydroxypropyl methyl cellulose quantum satis E465 Ethyl methyl cellulose quantum satis E466 Carboxymethyl cellulose quantum satis Sodium carboxymethyl cellulose quantum satis E471 Mono- and diglycerides of fatty acids quantum satis E508 Potassium chloride quantum satis E509 Calcium chloride quantum satis E 1404 Oxidised starch quantum satis E 1410 Monostarch phosphate quantum satis E 1412 Distarch phosphate quantum satis E 1413 Phosphated distarch phosphate quantum satis E 1414 Acetylated distarch phosphate quantum satis E 1420 Acetylated starch quantum satis E 1422 Acetylated distarch adipate quantum satis E 1440 Hydroxypropyl starch quantum satis E 1442 Hydroxypropyl distarch phosphate quantum satis E 1450 Starch sodium octenyl succinate quantum satis Frozen and deep-frozen E300 Ascorbic acid quantum satis unprocessed fruit and vegetables E 301 Sodium ascorbate quantum satis E302 Calcium ascorbate quantum satis E 330 Citric acid quantum satis B 2193 Foodstuff Additive Maximum level Fruit compote E 331 Sodium citrates quantum satis Unprocessed fish, crustaceans E332 Potassium citrates quantum satis and molluscs, including such E333 Calcium citrates quantum satis products frozen and deep frozen Quick-cook rice E471 Mono- and diglycerides of fatty acids quantum satis E472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis Non emulsified oils and fats of E304 Fatty acid esters of ascorbic acid quantum satis animal or vegetable origin E306 Tocopherol-rich extract quantum satis (except virgin oils and olive E307 Alpha-tocopherol quantum satis oils) E308 Gamma-tocopherol quantum satis E309 Delta-tocopherol quantum satis E322 Lecithins 30 g/1 E471 Mono- and diglycerides of fatty acids 10 g/1 E330 Citric acid quantum satis E 331 Sodium citrates quantum satis E332 Potassium citrates quantum satis E333 Calcium citrates quantum satis Refined olive oil, including E307 Alpha-tocopherol 200 mg/I olive pomace oil Ripened cheese E 170 Calcium carbonates quantum satis E504 Magnesium carbonates quantum satis E509 Calcium chloride quantum satis E575 Glucono-delta-lactone quantum satis Mozzarella and whey cheese E270 Lactic acid quantum satis E330 Citric acid quantum satis E575 Glucono-delta-lactone quantum satis Canned and bottled fruit and E260 Acetic acid quantum satis vegetables E261 Potassium acetate quantum satis E262 Sodium acetates quantum satis E263 Calcium acetate quantum satis E270 Lactic acid quantum satis E 300 Ascorbic acid quantum satis E 301 Sodium ascorbate quantum satis E 302 Calcium ascorbate quantum satis B 2194 Foodstuff Additive Maximum level E325 Sodium lactate quantum satis E326 Potassium lactate quantum satis E327 Calcium lactate quantum satis E330 Citric acid quantum satis E 331 Sodium citrates quantum satis E332 Potassium citrates quantum satis E333 Calcium citrates quantum satis E334 Tartaric acid quantum satis E335 Sodium tartrates quantum satis E336 Potassium tartrates quantum satis E337 Sodium potassium tartrate quantum satis E509 Calcium chloride quantum satis E575 Glucono-delta-lactone quantum satis Gehakt E330 Citric acid quantum satis E 331 Sodium citrates quantum satis E332 Potassium citrates quantum satis E333 Calcium citrates quantum satis Pre-packed preparations of E300 Ascorbic acid quantum satis fresh minced meat E 301 Sodium ascorbate quantum satis E302 Calcium ascorbate quantum satis E330 Citric acid quantum satis E 331 Sodium citrates quantum satis E332 Potassium citrates quantum satis E 333 Calcium citrates quantum satis Bread prepared solely with the E260 Acetic acid quantum satis following ingredients: E261 Potassium acetate quantum satis wheat-flour, water, yeast or E262 Sodium acetates quantum satis leaven, salt E263 Calcium acetate quantum satis E270 Lactic acid quantum satis E300 Ascorbic acid quantum satis E301 Sodium ascorbate quantum satis E302 Calcium ascorbate quantum satis E304 Fatty acid esters of ascorbic acid quantum satis E322 Lecithins quantum satis E325 Sodium lactate quantum satis E326 Potassium lactate quantum satis E327 Calcium lactate quantum satis E471 Mono- and diglycerides of fatty acids quantum satis E472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis B 2195 Foodstuff Additive Maximum level E472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis E472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids quantum satis E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis Pain courant franrais E260 Acetic acicl quantum satis E 261 Potassium acetate quantum satis E262 Sodium acetates quantum satis E263 Calcium acetate quantum satis E270 Lactic acid quantum satis E300 Ascorbic acid quantum satis E301 Sodium ascorbate quantum satis E302 Calcium ascorbate quantum satis E304 Fatty acid esters of ascorbic acid quantum satis E322 Lecithins quantum satis E325 Sodium lactate quantum satis E326 Potassium lactate quantum satis E327 Calcium lactate quantum satis E471 Mono- and diglycerides of fatty acids quantum satis Fresh pasta E270 Lactic acid quantum satis E300 Ascorbic acid quantum satis E 301 Sodium ascorbate quantum satis E322 Lecithins quantum satis E330 Citric acid quantum satis E334 Tartaric acid quantum satis E471 Mono- and diglycerides of fatty acids quantum satis E575 Glucono-delta-lactone quantum satis Beer E270 Lactic acid quantum satis E300 Ascorbic acid quantum satis E301 Sodium ascorbate quantum satis E330 Citric acid quantum satis E414 Acacia gum quantum satis Foie gras,foie gras entier; E 300 Ascorbic acid quantum satis blocs de Joie gras E 301 Sodium ascorbate quantum satis B 2196 Foodstuff Wines and sparkling wines and partially fermented grape must Additive Additives authorised: in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations, in accordance with Regulation (EEC) No. 1873/84 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 promemoria B 2197 TIIlRDSCHEDULE Conditionally permitted preservatives and antioxidants PARTA Sorbates, benzoates and p-hydroxybenzoates ENumber Name Abbreviation E200 Sorbic acid Sa E202 Potassium sorbate Sa E203 Calcium sorbate Sa E210 Benzoic acid Ba1 E211 Sodium benzoate Ba E212 Potassium benzoate Ba E213 Calcium benzoate Ba E214 Ethyl p-hydroxybenzoate PHB E215 Sodium ethyl p-hydroxybenzoate PHB E216 Propyl p-hydroxybenzoate PHB E217 Sodium propyl p-hydroxybenzoate PHB E 218 Methyl p-hydroxybenzoate PHB E219 Sodium methyl p-hydroxybenzoate PHB 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 prepared following manufacturers' instructions. Foodstuff Maximum level (mg/kg or mg/I as appropriate) Sa Ba PUB Sa+Ba Sa+ Sa+Ba+ Wine-based flavoured drinks Non-alcoholic flavoured drinks2 Liquid tea concentrates and liquid fruit and herbal infusion concentrates Grape juice, unfermented, for sacramental use Wines as referred to in Regulation (EEC) no. 822/87; alcohol-free wine, fruit wine (including alcohol-free), Made wine, cider 200 300 and perry (including alcohol-free) 200 S¢d .... Saft or S¢det .... Saft 500 Alcohol-free beer in keg Mead 200 150 200 200 250 Sa+ 150Ba 600 2000 PUB PUB 1 Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. 2 This entry does not include dairy-based drinks. B 2198 Foodstuff Maximum level (mg/kg or mg/I as appropriate) Sa Ba PHB Sa+Ba Sa+ Sa+Ba+ PHB PHB Spirits with less than 15% alcohol by volume 200 200 400 Fillings of ravioli and similar products 1000 Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads Mermeladas 500 1000 Candied, crystallized and glace fruit and vegetables 1000 Dried fruit 1000 Frugtgr(Jd and Rote Griitze 1000 500 Fruit and vegetable preparations including fruit-based sauces, excluding puree, mousse, compote, salads and similar products, canned or bottled 1000 Vegetables in vinegar, brine or oil (excluding olives) 2000 Potato dough and pre-fried potato slices 2000 Gnocchi 1000 Polenta 200 Olives and olive-based preparations 1000 Jelly coatings of meat products (cooked, cured or dried); Pate 1000 Surface treatment of dried meat products quantum satis Semi-preserved fish products including fish roe products 2000 Salted, dried fish 200 Shrimps, cooked 2000 Crangon crangon and Crangon vulgaris, cooked 6000 Cheese, pre-packed, sliced 1000 Unripened cheese 1000 Processed cheese 2000 Layered cheese and cheese with added foodstuffs 1000 Non-heat-treated dairy-based desserts 300 Curdled milk 1000 Liquid egg (white, yolk or whole egg) 5000 Dehydrated, concentrated, frozen and deep-frozen egg products 1000 Pre-packed sliced bread and rye bread 2000 Partially baked, pre-packed bakery wares intended for retail sale 2000 B 2199 Foodstuff Maximum level (mg/kg or mg/I as appropriate) Sa Ba PHB Sa+Ba Sa+ Sa+Ba+ PHB PHB Fine bakery wares with a water activity of more than 0.65 2000 Cereal- or potato-based snacks and coated nuts Batters Confectionery (excluding chocolate) Chewing gum Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice-cream; similar products) Fat emulsions (excluding-butt.er) with a fat content of 60% or more Fat emulsions with a fat content less than 60% Emulsified sauces with a fat content of 60% or more Emulsified sauces with a fat content less than60% Non-emulsified sauces Prepared salads Mustard Seasonings and condiments Liquid soups and broths (excluding canned) Aspic Liquid dietary food supplements Dietetic foods intended for special medical purposes excluding foods for infants and young children; dietetic formulae for weight control intended to replace total daily food intake or an individual meal 2000 1000 1000 2000 1000 2000 1000 500 1500 1000 1500 1000 1000 500 1500 1000 (max. 300 PHB) 1500 (max. 300PHB) 2000 B 2200 ENumber E220 E221 E222 E223 E224 E226 E227 E228 Note: PARTB Sulphur dioxide and sulphites Name Sulphur dioxide Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Calcium sulphite Calcium hydrogen sulphite Potassium hydrogen sulphite 1. Maximum levels are expressed as SO 2 in mg/kg or mg/I as appropriate and relate to the total quantity, available from all sources. 2. An SO 2 content of not more than 10 mg/kg or 10 mg/I is not considered to be present. Foodstuff Maximum level (mg/kg or mg/I as appropriate) Burger meat with a minimum vegetable and/or cereal content of 4% Breakfast sausages Longaniza fresca and Butifarra fresca Dried salted fish of the Gadidae species Crustaceans 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 Dry biscuit Starches (excluding starches for weaning foods, follow-on formulae and infant formulae) Sao 3 In edible parts expressed as SO 2 450 450 450 200 1503 1503 2()()3 3()()3 503 50 50 30 B 2201 Foodstuff Maximum level (mg/kg or mg/I as appropriate) expressed as SO 2 Pearl barley Dehydrated granulated 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 ■ apricots, peaches, grapes, prunes and figs ■ bananas ■ apples and pears ■ other (including nuts in shell) Dried coconut Candied, crystallized or glace fruit, vegetables, angelica and citrus peel 30 400 50 50 100 100 400 50 150 200 800 300 100 500 50 100 2000 1000 600 500 50 100 B 2202 Foodstuff Maximum level (mg/kg or mg/I as appropriate) Jam, jelly and marmalade (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 Jellying fruit extract, liquid pectin for sale to the final consumer Bottled whiteheart cherries, rehydrated dried fruit and lychees Bottled, sliced lemon Sugars, except glucose syrup, whether or not dehydrated Glucose syrup, whether or not dehydrated Treacle and molasses Other sugars Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments Lime and lemon juice Concentrates based on fruit juice and containing not less than 2.5% barley (barley water) Other concentrates based on fruit juice or comminuted fruit; capile groselha Non-alcoholic flavoured drinks containing fruit juice expressed as S0 2 50 100 100 200 2000 100 800 100 250 15 20 70 40 40 50 350 350 250 20 (carry-over from concentrates only) Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup 50 Foodstuff Grape jui ce, unfermented, for sacramental use Glucose-syrup-based confectionery Beer including low-alcohol and alcohol-free beer Beer with a second fermentation in the cask Wines Alcohol-free wine Made wine B 2203 Maximum level (mg/kg or mg/I as appropriate) expressed as SO 2 70 50 (carry-over from the glucose syrup only) 20 50 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. 337/79. 200 260 Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free products) 200 Mead Fermentation vinegar Mustard, excluding Dijon mustard Dijon mustard Gelatine Vegetable- and cereal-protein-based meat, fish and crustacean analogues 200 170 250 500 50 200 B 2204 PARTC Other preservatives ENo. Name Foodstuff Maximum level E 230 Biphenyl, diphenyl Surface treatment of citrus 70mg/kg fruits E 231 Orthophenylphenol Surface treatment of citrus 12 mg/kg E 232 Sodium orthophenyl phenol fruits individually or in combination expressed as orthophenyl phenol E 233 Thiabendazole Surface treatment of: ■ citrus fruit 6mg/kg ■ bananas 3 mg/kg E 234 Nisin4 Semolina and tapioca puddings and similar products 3 mg/kg Ripened cheese and processed 12.5 mg/kg cheese Clotted cream lOmg/kg E 235 Natamycin Surface treatment of: ■ hard, semi-hard and semi- 1 mg/dm 2 surface soft cheese (not present at a depth of ■ dried, cured sausages 5mm) E 239 Hexamethylene tetramine Provolone cheese 25 mg/kg residual amount, expressed as formaldehyde E 242 Dimethyl dicarbonate Non-alcoholic flavoured drinks 250 mg/I ingoing amount, Alcohol-free wine residues not detectable Liquid tea concentrate E 284 Boric acid Sturgeons' eggs (Caviar) 4 g/kg expressed as boric acid E 285 Sodium tetraborate (borax) ENo. Name Foodstuff Indicative Residual ingoing amount amount (mg/kg) (mg/kg) E 249 Potassium nitrite• Non-heat-treated, cured, dried meat 150b 50" E 250 Sodium nitrite• products Other cured meat products Canned meat products 150b IOOC Foie gras.foie gras entier, blocs de Joie gras Cured bacon 17SC B 2205 ENo. Name Foodstuff Indicative Residual ingoing amount amount (mg/kg) (mg/kg) E 251 Sodium nitrate Cured meat products 300 25()d E252 Potassium Canned meat products nitrate Hard, semi-hard and semi-soft ch!!ese 5Qd Dairy-based cheese analogue Pickled herrii:ig and sprat 200' ENo. Name Foodstuff Maximum level E280 Propionic acid' Pre-packed sliced bread and rye bread 3000mg/kg E 281 Sodium propionate' expressed as propionic E282 Calcium propionater acid E 283 Potassium propionate' Energy reduced bread Partially baked, pre-packed bread 2000 mg/kg Pre-packed fine bakery wares (including expressed as propionic tlourconfectionery) with a water activity acid of more than 0.65 Pre-packed rolls, buns and pitta Christmas pudding lOOOmg/kg Pre-packed bread expressed as propionic acid El 105 Lysozyme Ripened cheese quantum satis 4 This substance may be present naturally in certain cheeses as a result of fermentation processes. • When labelled 'for food use' , nitrite may only be sold in a mixture with salt or a salt substitute. hExpressed as NaN0 2 • c Residual amount at point of sale to the final consumer, expressed as Na N0 2 • d Expressed as NaN0 3 • • Residual amount, nitrite fomed from nitrate included, expressed as NaN0 2 • 'Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. B 2206 Note: PARTD Other antioxidants 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. ENo. E310 E 311 E 312 E320 E 321 E 315 E 316 Name Propyl gallate Octyl gallate Dodecyl gallate Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) Erythorbic acid Sodium erythorbate Foodstuff Maximum level (mg/kg) Fats and oils for the professional 200* (gallates and BHA, manufacture of heat-treated foodstuffs individually or in combination) expressed on fat Frying oil and frying fat, excluding olive 100* (BHT) expressed pomace oil on fat Lard; fish oit; beef, poultry and sheep fat Cake mixes Cereal-based snack foods Milk powder for vending machines Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Seasonings and condiments Pre-cooked cereals Dehydrated granulated potatoes Chewing gum Dietary supplements Semi-preserved and preserved meat products 200 (gallates and BHA, individually or in combination), expressed on fat 25 (gallates and BHA, individually or in combination) 400 (gallates, BHT and BHA, individually or in combination) 500 (expressed as erythorbic acid) Preserved and semi-preserved fish products 1500 (expressed as Frozen and deep-frozen fish with red skin erythorbic acid) B 2207 FOURTH SCHEDULE Other Permitted Additives The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions. E.No. Name E 297 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 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 tea powder Chewing gum Maximum level promemoria 2.5 g/kg 1 g/kg 4 g/kg 1 g/1 1 g/1 2 g/kg In 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 PPs) E.No. Name Foodstuff Maximum level E 338 Phosphoric acid Non-alcoholic flavoured drinks 700 mg/11 Sterilised and UHT milk 1 g/1 E 339 Sodium phosphates Partly dehydrated milk with Jess with 28% solids 1 g/kg (i) Monosodium Partly dehydrated milk with more than 28% solids 1.5 g/kg phosphate Dried milk and dried skimmed milk 2.5 g/kg (ii) Disodium Pasteurised, sterilised and UHT creams 5 g/kg phosphate Whipped cream and vegetable fat analogues 5 g/kg (iii) Trisodium Unripened cheese (except Mozzarella) 2 g/kg phosphate Processed cheese and processed cheese analogues 20 g/kg Meat products 5 g/kg 1 E 338 only. B 2208 E.No. Name Foodstuff E 340 E 341 E450 E451 Potassium phosphates Sport drinks and prepared table waters (i) Monopotassium Dietary supplements phosphate Salt and its substitutes (ii) Dipotassium phosphate (iii) Tripotassium phosphate Calcium phosphates (i) Monocalcium phosphate (ii) Dicalcium phosphate (iii) Tricalcium phosphate Di phosphates (i) Disodium di phosphate (ii) Trisodium di phosphate (iii) Tetrasodium di phosphate (iv) Dipotassium di phosphate (v) Tetrapotassium di phosphate (vi) Dicalcium di phosphate Vegetable protein drinks Beverage whiteners Beverage whiteners for vending machines Edible ices Desserts Dry powdered dessert mixes Fine bakery wares Aour Aour, self-raising Soda bread Liquid egg (white, yolk or whole egg) Sauces Soups and broths Tea and herbal infusions Cider and perry Chewing gum Dried powdered foodstuffs Chocolate and malt dairy-based drinks Alcoholic drinks (excluding wine and beer) Breakfast cereals Snacks Surimi Fish and crustacean paste Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) (vii)Calcium dihydrogen Special formulae for particular nutritional uses diphosphate Glazings for meat and vegetable products Sugar confectionery Tri phosphates (i) Pentasodium triphosphate (ii) Pentapotassium triphosphate Icing sugar Noodles Batters Fillets of unprocessed fish, frozen and deep-frozen Frozen and deep-frozen crustacean products Processed potato products (including frozen, deep frozen, chilled and dr.ed processed products) E 452 Polyphosphates (i) Sodium polyphosphate (ii) Potassium polyphosphate (iii) Sodium calcium polyphosphate (iv) Calcium polyphosphates Maximum level 0.5 g/1 quantum saris 10 g/kg 20 g/1 30 g/kg 50 g/kg I g/kg 3 g/kg 7 g/kg 20 g/kg 2.5 g/kg 20 g/kg 20 g/kg IO g/kg 5 g/kg 3 g/kg 2 g/1 2 g/l quantum satis2 10 g/kg 3 2 g/1 I g/1 5 g/kg 5 g/kg lg/kg 5 g/kg 3 g/kg 5 g/kg 4 g/kg 5 g/kg 10 g/kg 2 g/kg 5 g/kg 5 g/kg 5 g/kg 5 g/kg B 2209 E.No Name Foodstuff Maximum level E431 Polyoxyethylene (40) Wine in accordance with Regulation (EEC) No. promemoria stearate 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. 337n9 E353 Metatartaric acid Made wine 100 mg/I Wine in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations E355 Adipic acid Fillings and toppings for fine bakery wares 2g/kg E356 Sodium adipate Dry powdered dessert mixes 1 g/kg E357 Potassium adipate Gel-like desserts 6g/kg Fruit-flavoured desserts 1 g/kg Powders for home preparation of drinks 10 g/1 (all above expressed as adipic acid) E363 Succinic acid Desserts 6g/kg Soups and broths 5 g/kg Powders for home preparation of drinks 3 g/1 E 385 Calcium disodium Emulsified sauces 75mg/kg ethylene diamine tetra- Canned and bottled pulses, legumes, mushrooms acetate (calcium and artichokes 250mg/kg disodium EDTA) Canned and bottled crustaceans and molluscs 75 mg/kg Canned and bottled fish 75 mg/kg Minarine 100 mg/kg Frozen and deep-frozen crustaceans 75 mg/kg E405 Propane-1,2-diol Fat emulsions 3 g/kg alginate Fine bakery wares 2 g/kg Fillings, toppings and coatings for fine bakery wares and desserts 5 g/kg Sugar confectionery 1.5 g/kg Water-based edible ices 3 g/kg Cereal- and potato-based snacks 3 g/kg Sauces 8 g/kg Beer 100 mg/I Chewing gum 5 g/kg B 2210 E.No Name Foodstuff Maximum level Fruit and vegetable preparations 5 g/kg Non-alcoholic flavoured drinks 300mg/I Emulsified liqueur 10 g/l Dietetic foods intended for special medical purposes - Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 1.2 g/kg Dietary food supplements 1 g/kg E416 Karayagum Cereal- and potato-based snacks 5 g/kg Nut coatings 10 g/kg Fillings, toppings and coatings for fine bakery wares 5 g/kg Desserts 6g/kg Emulsified sauces 10 g/kg Egg-based liqueurs 10 g/l Dietary food supplements quantum satis Chewing gum 5 g/kg E420 Sorbitol Foodstuffs in general ( except drinks and those quantum satis (i) Sorbitol foodstuffs referred to in regulation 4.3) (for purposes other (ii) Sorbitol syrup Frozen and deep-frozen unprocessed fish, than sweetening) E421 Mannitol crustaceans, molluscs and cephalopods E953 Isomalt Liqueurs E965 Maltitol (i) Maltitol (ii) Maltitol syrup E966 Lactitol E967 Xylitol E432 Polyoxyethylene Fine bakery wares 3 g/kg sorbitan monolaurate Fat emulsions for baking purposes IO g/kg (polysorbate 20) Milk and cream analogues 5 g/kg E433 Polyoxyethylene Edible ices 1 g/kg sorbitan monooleate Desserts 3 g/kg (polysorbate 80) Sugar confectionery 1 g/kg E434 Polyoxyethylene Emulsified sauces 5 g/kg sorbitan monopalmitate Soups 1 g/kg (polysorbate 40) Chewing gum 5 g/kg E435 Polyoxyethylene Dietary food supplements quantum satis sorbitan monostearate Dietetic foods intended for special medical (polysorbate 60) purposes - Dietetic formulae for weight control E436 Polyoxyethylene intended to replace total daily food intake or an 1 g/kg sorbitan tristearate individual meal Individually or in (polysorbate 65) combination B 2211 E.No Name Foodstuff Maximum level E442 Ammonium phosphatides Cocoa and chocolate products 10 g/kg Cocoa-based confectionery 10 g/kg E444 Sucrose acetate Non-alcoholic flavoured cloudy drinks 300mg/I isobutyrate E445 Glycerol esters of wood Non-alcoholic flavoured cloudy drinks IOOmg/1 rosins E473 Sucrose esters of fatty Canned liquid coffee 1 g/1 acids Heat treated meat products 5 g/kg (on fat) E474 Sucroglycerides Fat emulsions for baking purposes 10 g/kg Fine bakery wares 10 g/kg Beverage whiteners 20 g/kg Edible ices 5 g/kg Sugar confectionery 5 g/kg Desserts 5 g/kg Sauces 10 g/kg Soups and broths 2g/kg Fresh fruits, surface treatment quantum satis Non-alcoholic aniseed-based drinks 5 g/1 Non-alcoholic coconut and almond drinks 5 g/1 Spirituous beverages (excluding wine and beer) 5 g/1 Powders for the preparation of hot beverages 10 g/1 Dairy-based drinks 5 g/1 Dietary food supplements quantum satis Dietetic foods intended for special medical purposes - dietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg Chewing gum 10 g/kg Individually or in combination E475 Polyglycerol esters of Fine bakery wares 10 g/kg fatty acids Emulsified liqueurs 5 g/1 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 B 2212 E.No Name Foodstuff Maximum level Dietary food supplements quantum satis Dietetic foods intended for special medical purposes - dietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg Granola-type breakfast cereals 10 g/kg E476 Poly glycerol Low and very low fat spreads and dressings 4g/kg polyricinoleate Cocoa-based confectionery, including chocolate 5 g/kg E477 Propane-1,2-diol esters Fine bakery wares 5 g/kg of fatty acids 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 cream 30 g/kg Dietetic foods intended for special medical purposes - dietetic formulae for weight control intended to replace total daily food intake or an individual meal 1 g/kg E479b Thermally oxidised soya Fat emulsions for frying purposes 5 g/kg bean oil interacted with mono-and diglycerides of fatty acids E481 Sodium stearoyl-2- Fine bakery wares 5 g/kg lactylate Quick-cook rice 4g/kg Breakfast cereals 5 g/kg E482 Calcium stearoyl-2- Emulsified liqueur 8 g/1 lactylate Spirits with less than 15% alcohol by volume 8 g/1 Cereal-based snacks 2g/kg Chewing gum 2g/kg Fat emulsions 10 g/kg Desserts 5 g/kg Sugar confectionery 5 g/kg Beverage whiteners 3 g/kg Cereal- and potato-based snacks 5 g/kg Minced and diced canned meat products 4g/kg Powders for the preparation of hot beverages 2 g/1 Dietetic foods intended for special medical purposes - dietetic formulae for weight control intended to replace total daily food intake or an B 2213 E.No Name Foodstuff Maximum level individual meal 2g/kg Bread ( except that referred to in the Second Schedule) 3 g/kg Mostarda difrutta 2g/kg Individually or in combination E483 Stearyl tartrate Bakery wares (except breads referred to in the Second Schedule) 4g/kg Desserts 5 g/kg E491 Sorbitan monostearate Fine bakery wares 10 g/kg E492 Sorbitan tristearate Toppings and coatings for fine bakery wares 5 g/kg E493 Sorbitan monolaurate Jelly marmalade 25 mg/kg4 E494 Sorbitan monooleate Fat emulsions 10 g/kg E495 Sorbitan monopalmitate Milk and cream analogues 5 g/kg Beverage whiteners 5 g/kg Liquid tea concentrates and liquid fruit and herbal infusions concentrates 0.5 g/1 Edible ices 0.5 g/kg Desserts 5 g/kg Sugar confectionery 5 g/kg Cocoa-based confectionery, including chocolate 10g/kg5 Emulsified sauces 5 g/kg Dietary food supplements quantum satis Yeast for baking quantum satis Chewing gum 5 g/kg Dietetic foods intended for special medical purposes - dietetic formulae for weight control 5g/kg intended to replace total daily food intake or an Individually or in individual meal combination E512 Stannous chloride Canned and bottled white asparagus 25 mg/kg as Sn E520 Aluminium sulphate Egg white 30mg/kg E521 Aluminium sodium Candied, crystallized and glace fruit and vegetables 200mg/kg sulphate Individually or in E522 Aluminium potassium combination, sulphate expressed as Al E523 Aluminium ammonium sulphate E541 Sodium aluminium Fine bakery wares (scones and sponge wares only) 1 g/kg phosphate, acidic expressed as Al 4 E493 only. 5 E492 only. B 2214 E.No Name Foodstuff Maximum level E535 Sodium ferrocyanide Salt and its substitutes Individually or in E536 Potassium ferrocyanide combination, E538 Calcium ferrocyanide 20mg/kgas anhydrous potassium ferrocyanide E551 Silicon dioxide Dried powdered foodstuffs (including sugars) 10 g/kg E552 Calcium silicate Salt and its substitutes 10 g/kg E553a (i) Magnesium silicate Dietary food supplements quantum satis (ii)Magnesium Foodstuffs in tablet and coated tablet form quantum satis trisilicate6 E553b Talc6 Sliced hard cheese and sliced processed cheese 10 g/kg E554 Sodium aluminium Individually or in silicate combination E555 Potassium aluminium silicate E556 Calcium aluminium Chewing gum quantum satis1 silicate Rice quantum satis1 E559 Aluminium silicate Sausages (surface treatment only) quantum satis1 (Kaolin) Moulded jelly sweets (surface treatment only) quantum satis1 E579 Ferrous gluconate Olives darkened by oxidation 150 mg/kg as Fe E585 Ferrous lactate E620 Glutamic acid Foodstuffs in general ( except those referred to in 10 g/kg E621 Monosodium glutamate Regulation 4 (3)) Individually or in E622 Monopotassium combination glutamate E623 Calcium diglutamate Condiments and seasonings quantum satis E624 Monoammonium glutamate E625 Magnesium diglutamate E626 Guanylic acid Foodstuffs in general ( except those referred to in 500mg/kg E627 Disodium guanylate Regulation 4 (3)) individually or in E628 Dipotassium guanylate combination, E629 Calcium guanylate expressed as E630 Inosinic acid guanylic acid E631 Disodium inosinate E632 Dipotassium inosinate Seasonings and condiments quantum satis E633 Calcium inosinate E634 Calcium 5' ribonucleotides 6 Asbestos free. 7 E 553B only. E.No Name E635 Disodium 5' ribonucleotides E900 Dimethylpolysiloxane E901 Beeswax, white and yellow E902 Candelilla wax E903 Carnauba wax E904 Shellac E912 Montan acid esters E914 Oxidised polyethylene wax E927b Carbamide E 950 Acesulfame-K E 951 Aspartame E 957 Thaumatin E 959 Neohesperidine DC Foodstuff Jam, jellies and marmalades 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 S¢d ..... saft Batters As glazing agents only for: ■ Confectionery (including chocolate) ■ Small products of fine bakery wares coated with chocolate ■ Snacks ■ Nuts ■ Coffee beans Dietary food supplements Fresh citrus fruits, melons, apples and pears (surface treatment only) Fresh citrus fruits (surface treatment only) Chewing gum without added sugars Chewing gum with added sugars Chewing gum with added sugars Margarine B 2215 Maximum level l0mg/kg l0mg/kg IO mg/kg IO mg/kg lOmg/1 lOmg/1 l0mg/kg lOOmg/kg lOmg/1 l0mg/kg quantum satis quantum satis quantum satis quantum satis 30 g/kg 800mg/kg 2500mg/kg IO mg/kg (as flavour enhancer only) 8 150 mg/kg 8 5 mg/kg 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. B 2216 E.No Name Foodstuff Maximum level Minarine (as flavour enhancer Meat products only) Fruit jellies Vegetable proteins E999 Quillaia extract Water-based flavoured non-alcoholic drinks 200 mg/I ( calculated as anhydrous extract) E 1201 Polyvinylpyrrolidone Dietary food supplements in tablet and coated quantum satis E 1202 Polyvinylpolypyrrolidone tablet form E 1505 Triethyl citrate Dried egg white quantum satis B 2217 FIFTHSCHEDULE Permitted Carriers and Carrier Solvents Note: Not included in this list are: 1. Substances generally considered as foodstuffs; 2. Substances referred to in Regulation 3(2); 3. Substances having primarily an acid or acidity regulator function, such as citric acid and ammonium hydroxide. ENo. E422 E420 E421 E953 E965 E966 E967 E400 E404 E405 E406 E407 E410 E412 E413 E414 E415 E440 E432 E433 E434 E435 Name Propan-1,2-diol (propylene glycol) Glycerol Sorbitol Mannitol Isomalt Maltitol Lactitol Xylitol Alginic acid and its sodium, potassium, calcium and ammonium salts Propan-1,2-diol alginate Agar Carrageenan Locust bean gum Guargum Tragacanth Acacia gum (gum arabic) Xanthan gum Pectins Polyoxyethylene sorbitan monolaurate (polysorbate 20) Polyoxyethylene sorbitan monooleate (polysorbate 80) Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Polyoxyethylene sorbitan monostearate (polysorbate 60) E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65) E442 Ammonium phosphatides E 460 Cellulose (microcrystalline or powdered) E 461 Methyl cellulose E 463 Hydroxypropyl cellulose Restricted use Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in the foodstuff) Antifoaming agents Antioxidants B 2218 ENo. E464 E465 Name Hydroxypropyl methyl cellulose Ethyl methyl cellulose E 466 Carboxy methyl cellulose Sodium carboxy methyl cellulose E322 E432 E436 E470b E471 E472a E472c E472e E473 E475 E491 E492 E493 E494 E495 E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1440 E 1442 E 1450 E 170 E263 E 331 E332 E341 E501 E504 E508 E509 E511 E514 Lecithins Polysorbates 20, 40, 60, 65 and 80 Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids Sucrose esters of fatty acids Poly glycerol esters of fatty acids Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxypropyl starch Hydroxypropyl distarch phosphate Starch sodium octenyl succinate Calcium carbonates Calcium acetate Sodium citrates Potassium citrates Calcium phosphates Potassium carbonates Magnesium carbonates Potassium chloride Calcium chloride Magnesium chloride Sodium sulphate Restricted use Colours and fat-soluble antioxidants Colours and antifoaming agents B 2219 ENo. Name Restricted use E515 Potassium sulphate E516 Calcium sulphate E517 Ammonium sulphate E577 Potassium gluconate E640 Glycine and its sodium salt E 1505 Triethyl citrate E 1518 Glyceryl triacetate (triacetin) E551 Silicon dioxide Emulsifiers and colours, max. 5% E552 Calcium silicate E553b Talc Colours, max. 5% E558 Bentonite E559 Aluminium silicate (Kaolin) E901 Beeswax Colours E 1200 Polydextrose E 1201 Polyvinylpyrrolidone E 1202 Polyvinylpolypyrrolidone Sweeteners B 2220 SIXTH SCHEDULE 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 B12 (not less than 1 part vitamin B12 to 1000 parts mannitol). The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions. PARTl 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 4 71 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. ENo. Name Maximum level E270 Lactic acid (L(+)-form only) quantum satis E330 Citric acid quantum satis E338 Phosphoric acid In conformity with the limits set in the First Schedule to the Infant Formulae and Follow-On Formulae Regulations, 1998. E306 Tocopherol-rich extract 10 mg/I individually or in combination E307 Alpha-tocopherol E308 Gamma-tocopherol E309 Delta-tocopherol E322 Lecithins 1 g/1 E471 Mono- and diglycerides 4 g/1 B 2221 PART2 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 4 71 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 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 present of the other substance in that foodstuff. ENo. Name Maximum level E270 Lactic acid (L(+)-form only) quantum satis E330 Citric acid quantum satis E306 Tocopherol-rich extract lOmg/1 E307 Alpha-tocopherol Individually or in combination E308 Gamma-tocopherol E309 Delta-tocopherol E338 Phosphoric acid In conformity with the limits set in the First Schedule to the Infant Formulae and Follow-On Formulae Regulations, 1998. E440 Pectins 5 g/1 in acidified follow-on formulae only E322 Lecithins 1 g/1 E471 Mono- and diglycerides 4 g/1 E407 Carrageenan 0.3g/l E410 Locust bean gum 1 g/1 E412 Guargum 1 g/1 B 2222 PART3 Food Additives permitted in Weaning Foods for Infants and Young Children in Good Health ENo. Name E 170 Calcium carbonates E260 Acetic acid E261 Potassium acetate E262 Sodium acetates E263 Calcium acetate E270 Lactic acid • E296 Malic acid• E325 Sodium lactate • E326 Potassium lactate • E327 Calcium lactate • E330 Citric acid E331 Sodium citrates E332 Potassium citrates E333 Calcium citrates E507 Hydrochloric acid E524 Sodium hydroxide E525 Potassium hydroxide E526 Calcium hydroxide ESOO Sodium carbonates ES0l Potassium carbonates E503 Ammonium carbonates E300 L-ascorbic acid E301 Sodium L-ascorbate E302 Calcium L-ascorbate E304 L-ascorbyl palmitate E306 Tocopherol-rich extract E307 Alpha-tocopherol E308 Gamma-tocopherol E309 Delta-tocopherol E338 Phosphoric acid * L(+)-form only. Foodstuff Weaning foods Weaning foods Fruit- and vegetable-based drinks, juices and baby foods Fat-containing cereal-based foods including rusks and biscuits Fat-containing cereals, biscuits, rusks and baby foods Weaning foods Maximum level quantum satis (only for pH adjustment) quantum satis (only as raising agents) Individually or in combination, expressed as ascorbic acid 0.3 g/kg 0.2 g/kg 0.1 g/kg Individually or in combination 1 g/kg as Pp 5 (only for pH adjustment) ENo. Name E339 Sodium phosphates E340 Potassium phosphates E341 Calcium phosphates E322 Lecithins E 471 Mono- and diglycerides of fatty acids E472a E472b E472c E400 E401 E402 E404 E410 E412 E414 E415 E440 E551 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 Alginic acid Sodium alginate Potassium alginate Calcium alginate Locust bean gum Guargum Acacia gum (gum arabic) Xanthan gum Pectins Silicon dioxide E 334 Tartaric acid • Sodium tartrate • Foodstuff Cereals Biscuits and rusks Cereal-based foods . Baby foods Biscuits and rusks Cereal-based foods Baby foods Desserts Puddings Weaning foods Gluten-free cereal-based foods Dry cereals ·E335 E336 E354 E450a E575 Potassium tartrate • Biscuits and rusks E 1404 E 1410 E 1412 E 1413 E 1414 E 1420 E 1422 E 1450 Calcium tartrate • Disodium diphosphate Glucono-delta-lactone Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Weaning foods Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Starch sodium octenyl succinate PART4 B 2223 Maximum level 1 g/kg Individually or in combination, expressed as P 2 0 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 50 g/kg Food Additives permitted in Foods for Infants and Young Children for Special Medical Purposes The tables in Parts 1 to 3 of the Sixth Schedule are applicable. * L(+)-form only. lppubblikilt mid-Dipartiment ta' 1-Infonnazzjoni - 3, Pjaua Kastilja - Published by the Department of Information - 3, Castille Place Mitbugh fl-Istamperija tal-Gvem - Printed at the Government Printing Press Prezz 92c - Price 92c