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Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999

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Statutory Rules of Northern Ireland

1999 No. 244

FOOD

Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999

Made

25th May 1999

Coming into operation

13th July 1999

The Department of Health and Social Services and the Department of Agriculture being the Departments concerned(1) in exercise of the powers conferred on them by Articles 15(1)(a), 16(1), 25(1) and (3), 26(3) and 47(2) of, and paragraph 1 of Schedule 1 to, the Food Safety (Northern Ireland) Order 1991(2) and of all other powers enabling them in that behalf, hereby make the following Regulations, after consultation in accordance with Article 47(3) of the said Order with such organisations as appear to them to be representative of interests likely to be substantially affected by the Regulations:

Citation, commencement and interpretation

1.—(1) These Regulations may be cited as the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 and shall come into operation on 13th July 1999.

(2) In these Regulations “the principal Regulations” means the Miscellaneous Food Additives Regulations (Northern Ireland) 1996(3).

Amendment of the principal Regulations

2.  The principal Regulations shall be amended in accordance with regulations 3 to 13.

3.  In regulation 2(1) (interpretation)—

(a)in the definition of “Directive 95/2/EC” there shall be inserted at the end “and European Parliament and Council Directive 98/72/EC(4)”;

(b)in the definition of “Directive 96/77/EC” there shall be inserted at the end “, as amended by Commission Directive 98/86/EC(5)”;

(c)after the definition of “flavour enhancer” there shall be inserted the following—

“flour treatment agent” means a substance added to flour or dough to improve its baking quality, but does not include any emulsifier;;

(d)in the definition of “miscellaneous additive”—

(i)after “flavour enhancer”, there shall be inserted “flour treatment agent,”;

(ii)there shall be inserted at the end “or any enzyme except invertase or lysozyme”.

4.  In regulation 3(4) (use of miscellaneous additives) for “Notes 1 and 3” there shall be substituted “Notes 1, 3 and 4”.

5.  In regulation 11 (transitional provisions and exemptions) there shall be inserted after paragraph (1A) the following paragraph—

(1B) In any proceedings for an offence against these Regulations in respect of any food additive or food, it shall be a defence to prove that—

(a)the food additive or food concerned was put on the market or labelled before 1st July 1999 and the matter constituting the offence would not have constituted an offence against these Regulations if the amendments made by regulations 3(b) and 10 of the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 had not been made when the food additive or, as the case may be, the food was put on the market or labelled, or

(b)the food additive or food concerned was put on the market or labelled before 4th November 2000 and the matter constituting the offence would not have constituted an offence against these Regulations or the Bread and Flour Regulations (Northern Ireland) 1998(6) if the amendments made by regulations 3(c) and (d)(i), 7(b)(iii), 12 and 14(4) of the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 had not been made when the food additive or, as the case may be, the food was put on the market or labelled..

6.  In Schedule 1 (miscellaneous additives generally permitted for use in foods not referred to in Schedule 6, 7 or 8)—

(a)after note (3) there shall be inserted—

(4) The substance E 920 may be used only as a flour treatment agent.;

(b)in the table there shall be inserted sequentially according to EC number the following entries—

E 469Enzymatically hydrolysed carboxy methyl cellulose,
E 920L-Cysteine,
E 1103Invertase, and
E 1451Acetylated oxidised starch.

7.  In Schedule 2 (conditionally permitted preservatives and antioxidants)—

(a)in Part A (sorbates, benzoates and p-hydroxybenzoates) in the second table—

(i)there shall be substituted for the entry relating to olives and olive-based preparations the following entry—

Olives and olive-based preparations10005001000

(ii)there shall be substituted for the entries relating to emulsified sauces with a fat content of 60% or more and emulsified sauces with a fat content less than 60% the following entries—

Emulsified sauces with a fat content of 60% or more10005001000
Emulsified sauces with a fat content less than 60%200010002000

(iii)there shall be inserted at the end the following entries—

. . . Mehu and Makeutettu . . . Mehu500200
Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein2000
Dulce de membrillo1000
Marmelada1500
Ostkaka2000
Pasha1000
Semmelkn 154 delteig2000
Cheese and cheese analogues (surface treatment only)quantum satis
Cooked red beet2000
Collagen-based casings with a water activity greater than 0.6quantum satis

(b)in Part B (suplhur dioxide and sulphites) in the second table—

(i)there shall be substituted for the entries relating to crustaceans and cephalopods the following entries—

(*)

In edible parts

Crustaceans and cephalopods:

— fresh, frozen and deep-frozen

150(*)

— crustaceans,panaeidae solenceridae, aristeidaefamily:

  • up to 80 units

150(*)
  • between 80 and 120 units

200(*)
  • over 120 units

300(*)

— cooked

50(*)

(ii)in column 1 there shall be substituted for “Dehydrated granulated potatoes” the words “Dehydrated potatoes”;

(iii)in the entry relating to sugars as defined in Directive 73/437/EEC(7) except glucose syrup, whether or not dehydrated, there shall be substituted in column 2 for the number “15” the number “10”;

(iv)there shall be substituted for the entry relating to vegetable — and cereal-protein-based meat, fish and crustacean analogues the following entry—

Analogues of meat, fish and crustacean based on protein200;

(v)there shall be inserted at the end the following entries—

Marinated nuts50
Vacumn packed sweet corn100
Distilled alcoholic beverages containing whole pears50,

(c)in Part C (other preservatives)—

(i)in the first table the entry relating to E 233 Thiabendazole shall be omitted;

(ii)in the first table in the entry relating to E 234 Nisin there shall be inserted at the end in column 3 the word “Mascarpone” and in column 4 opposite that word “10 mg/kg”;

(iii)in the second table there shall be substituted for the entries relating to E 251 Sodium nitrate and E 252 Potassium nitrate the following entries—

(*)

Expressed as NaNO3

(*X*)

Residual amounts nitrite formed from nitrate included, expressed as NaNO2;

E 251 Sodium nitrate

E 252 Potassium nitrate

Cured meat products

Canned meat products

300250(*)

Hard, semi-hard and semi-soft cheese

Dairy-based cheese analogue

50(*)
Pickled herring and sprat200(*X*)
Foie gras, foie gras entier, blocs de foie gras50(*)

(iv)in the third table there shall be substituted for the entries relating to E 280 Propionic acid, E 281 Sodium propionate, E 282 Calcium propionate and E 283 Potassium propionate the following entries—

(*)

Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.;

E 280

E 281

E 282

Propionic acid(*)

Sodium propionate(*)

Calcium propionate(*)

Pre-packed sliced bread and rye bread3000 mg/kg expressed as propionic acid
E 283Potassium 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 andpitta

Prepackedpølsebrød bolleranddansk flutes

2000 mg/kg expressed as propionic acid

Christmas pudding

Pre-packed bread

1000 mg/kg expressed as propionic acid
Cheese and cheese analogues (surface treatment only)Quantum satis

(d)in Part D (other antioxidants) in the table there shall be substituted in column 3 for “De-hydrated granulated potatoes” the words “Dehydrated potatoes”.

8.  There shall be substituted for Schedule 3 (other permitted miscellaneous additives) Schedule 1 to these Regulations.

9.  In Schedule 4 (permitted carriers and carrier solvents) in the table there shall be inserted at the end the following entries—

E 322

E 432-E436

E 470a

E 471

E 491-E 495

E 570

E 900

Lecithins

Polysorbates

Sodium, potassium and calcium salts of fatty acids

Mono and diglycerides of fatty acids

Sorbitans

Fatty acids

Dimethylpolysiloxane

Glazing agents for fruit
Polyethyleneglycol 6000Sweeteners
E 425

Konjac

(i)

Konjac gum

(ii)

Konjac glucomannane

E 459Beta-cyclodextrineMaximum 1 g/kg in or on the food
E 1451Acetylated oxidised starch
E 468Cross linked sodium carboxy methyl celluloseSweeteners
E 469Enzymatically hydrolysed carboxy methyl cellulose.

10.  In Schedule 5 (purity criteria)—

(a)the entries relating to the miscellaneous additives listed in Schedule 2 to these Regulations shall be omitted;

(b)in the entry relating to Propane-1,2-diol (propylene glycol) there shall be substituted for “Directive 78/663/EEC” the words “Directive 78/664/EEC(8)”.

11.  In Schedule 6 (foods in which miscellaneous additives listed in Schedule 1 are generally prohibited)—

(a)there shall be substituted for the words from “Pasteurised and sterilised” to the words “and semi-skimmed)” the words “Pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream”;

(b)after the words “Dry pasta” there shall be inserted the words, “, excluding gluten-free pasta or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC(9)”.

12.  There shall be substituted for Schedule 7 (foods in which a limited number of miscellaneous additives listed in Schedule 1 may be used) Schedule 3 to these Regulations.

13.  In Schedule 8 (miscellaneous additives permitted in foods for infants and young children)—

(a)there shall be substituted for the first introductory note the following introductory notes—

1.  Formulae and weaning foods for infants and young children may contain E 414 (acacia gum, gum arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less than 1 part vitamin B12 to 1000 parts mannitol). The carry over of E 414 in the product ready for consumption shall not be more than 10 mg/kg.

1A.  Formulae and weaning foods for infants and young children may contain E 301 (sodium L-ascorbate), used at quantum satis level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption shall not be more than 75 mg/l.;

(b)in Part I (miscellaneous additives permitted in infant formulae for infants in good health)—

(i)there shall be substituted for note (b) the following note—

(b)if more than one of the substances E 322, E 471, E 472c and E 473 is added to a food, the maximum level established for that food for each of those substances is lowered by that relative part as is present of the other substances together in that food.;

(ii)in the table where there shall be inserted at the end the following entries—

E 304L-ascorbyl palmitate10 mg/1
E 331Sodium citrates2 g/1
E 332Potassium citratesIndividually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/ EEC(10)
E 339Sodium phosphates1 g/1 expressed as P2O5
E 340Potassium phosphatesIndividually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 412Guar gum1 g/1, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in Annex IV to Directive 91/321 EEC, as amended by Directive 96/4/EC(11)
E472cCitric acid esters of mono-and diglycerides of fatty acids7.5 g/1 sold as powder
g/1 sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC
E 473Sucrose esters of fatty acids120 mg/1 in products containing hydrolysed proteins, peptides or amino acids;

(c)in Part II (miscellaneous additives permitted in follow-on formulae for infants in good health)—

(i)there shall be substituted for note (b) the following note—

(b)if more than one of the substances E 322, E 471, E 472c and E 473 is added to a food, the maximum level established for that food for each of those substances is lowered by that relative part as is present of the other substances together in that food.;

(ii)in note (c) there shall be substituted for the words “lowered with” the words “lowered by”;

(iii)in the table there shall be inserted at the end the following entries—

E 304L-ascorbyl palmitate10 mg/1
E 331Sodium citrates2 g/1
E 332Potassium citratesIndividually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 339Sodium phosphates1 g/1 expressed as P2O5
E 340Potassium phosphatesIndividually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 472cCitric acid testers of mono-and diglycerides of fatty acids

7.5 g/1 sold as powder.

9 g/1 sold as liquid where the products contain partially hydrolised proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC

E 473Sucrose esters of fatty acids120 mg/1 in products containing hydrolysed proteins, peptides or amino acids;

(d)in Part III (miscellaneous additives permitted in weaning foods for infants and young children in good health) in the table there shall be inserted at the end the following entries—

(*)

The note in Part IV does not apply.;

E 333Calcium citrates(*)Low-sugar fruit based productsquantum satis
E 341Tricalcium phosphate(*)Fruit based desserts1 g/kg as P2O5
E 1451Acetylated oxidised starchWeaning foods50 g/kg

(e)in Part IV (miscellaneous additives permitted in foods for infants and young children for special medical purposes) there shall be inserted at the end the following table—

EC No.NameMax. levelSpecial Conditions
E 401Sodium alginate1 g/1From 4 months onwards in special food products with adapted composition, required for metabolic disorders and for general tube feeding
E 405Propane 1, 2-diolalginate200 mg/1From 12 months onwards in specialised diets intended for young children who have cows' milk intolerance or inborn errors of metabolism
E 410Locust bean gum10 g/1From birth onwards in products for reduction of gastro-oesophageal reflux
E 412Guar gum10 g/1From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC
E 415Xanthan gum1.2 g/1From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastro-intestinal tract, protein mal-absorption or inborn errors of metabolism
E 440Pectins10 g/1From birth onwards in products used in case of gastro-intestinal disorders
E 466Sodium carboxy methyl cellulose10g/1 or kgFrom birth onwards in products for the dietary management of metabolic disorders
E 471Mono-and diglycerides of fatty acids5 g/1From birth onwards in specialised diets, particularly those devoid of proteins
E 1450Starch sodium octenyl succinate20 g/1In infant formulae and follow-on formulae.

Consequential amendments

14.—(1) In the following Regulations references to the Miscellaneous Food Additives Regulations (Northern Ireland) 1996 shall be construed as references to those Regulations as amended by the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1997(12) and these Regulations:

  • the Mineral Hydrocarbons in Food Regulations (Northern Ireland) 1966(13);

  • the Specified Sugar Products Regulations (Northern Ireland) 1976(14);

  • the Cocoa and Chocolate Products Regulations (Northern Ireland) 1976(15);

  • the Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 1977(16);

  • the Condensed Milk and Dried Milk Regulations (Northern Ireland) 1977(17);

  • the Coffee and Coffee Products Regulations (Northern Ireland) 1979(18);

  • the Jam and Similar Products Regulations (Northern Ireland) 1982(19);

  • the Meat Products and Spreadable Fish Products Regulations (Northern Ireland) 1984(20);

  • the Food Additives Labelling Regulations (Northern Ireland) 1992(21);

  • the Food Labelling Regulations (Northern Ireland) 1996(22);

(2) In the Food Additives Labelling Regulations (Northern Ireland) 1992—

(a)there shall be inserted after regulation 6 the following—

Transitional provision

6A.  In any proceedings for an offence under these Regulations in respect of any food additive, it shall be a defence to prove that the food additive concerned was put on the market or labelled before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulation 14(1) and (2)(b) of the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 had not been made when the food additive was put on the market or labelled.;

(b)in Schedule 1 (categories of food additives) in Part II (supplementary)—

(i)paragraph (s) shall be omitted; and

(ii)in paragraph (t) there shall be inserted at the beginning the words ““flour treatment agent”,” and there shall be inserted after the words “used as a” the words “flour treatment agent,”.

(3) In the Food Labelling Regulations (Northern Ireland) 1996—

(a)in regulation 14(11) (names of ingredients) the words “or in Schedule 3 to the Bread and Flour Regulations” shall be omitted;

(b)in regulation 50 (transitional provision) there shall be inserted at the end the following paragraph—

(8) In any proceedings for an offence under regulation 44(a) as read with regulation 14(9) and (11), it shall be a defence to prove that the food concerned was prepacked before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendment made by regulation 14(3)(a) of the Miscellaneous Food Additives (Amendment) Regulations (Northern Ireland) 1999 had not been made when the food was prepacked..

(4) In the Bread and Flour Regulations (Northern Ireland) 1998(23)—

(a)in regulation 5 (additional ingredients) there shall be substituted for paragraphs (1) and (2) the following paragraph—

(1) No person shall use as an ingredient in the preparation of flour or bread any flour bleaching agent.;

(b)Schedule 3 (ingredients permitted in flour and bread) shall be omitted.

Sealed with the Official Seal of the Department of Health and Social Services on

L.S.

J. O'Neill

Assistant Secretary

25th May 1999.

Sealed with the Official Seal of the Department of Agriculture on

L.S.

L. McKibben

Assistant Secretary

25th May 1999.

Regulation 8

SCHEDULE 1Containing new Schedule 3 to the principal Regulations

Regulations 2(1) and 3(5)

Schedule 3Other Permitted Miscellaneous Additives

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.

EC No.NameFoodMaximum level
(*)

These substances may not be used to produce dehydrated foods intended to rehydrate on ingestion.

(*)

E 493 only

(**)

E 492 only

(*)

Asbestos free

(**)

E553b only

(*)

If E 950, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally

(*)

If E 950, E 957 and E 959 are used in combination in chewing gum, the maximum level for each is reduced proportionally

E 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. 337/79

Fillings and toppings for fine bakery wares2.5 g/kg
Sugar confectionery1 g/kg

Gel-like desserts

Fruit-flavoured desserts

Dry powdered dessert mixes

4 g/kg
Instant powders for fruit based drinks1 g/1
Instant products for preparation of flavoured tea and herbal infusions1 g/kg
Chewing gum2 g/kg
In the following applications, the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5)
E 338Phosphoric acidNon-alcoholic flavoured drinks700 mg/1
E 339Sodium phosphates Sterilised and UHT milk1 g/1

(i)Monosodium phosphate

Candied fruits800 mg/kg

(ii)Disodium phosphate

Fruit preparations800 mg/kg

(iii)Trisodium phosphate

Partly dehydrated milk with less than 28% solids1 g/kg
E 340Potassium phosphatePartly dehydrated milk with more than 28% solids1.5 g/kg

(i)Monopotassium phosphate

(ii)Dipotassium phosphate Dried milk and dried skimmed milk

2.5 g/kg

(iii)Tripotassium phosphate Pasteurised, sterilised and UHT creams

5 g/kg
E 341Calcium phosphatesWhipped cream and vegetable fat analogues5 g/kg

(i)Monocalcium phosphate

Unripened cheese (exceptMozzarella)2 g/kg

(ii)Dicalcium phosphate

Processed cheese and processed cheese20 g/kg

(iii)Tricalcium phosphate analogues

E 343Magnesium phosphatesMeat products5 g/kg

(i)Monomagnesium phosphate

Sport drinks and prepared table waters0.5 g/l

(ii)Dimagnesium phosphate

Dietary supplements quantum satis
E 450DiphosphatesSalt and its substitutes10 g/kg

(i)Disodium diphosphate

Vegetable protein drinks20 g/l

(ii)Trisodium diphosphate

Beverage whiteners30 g/kg

(iii)Tetrasodium diphosphate

Beverage whiteners for vending machines50 g/kg

(v)Tetrapotassium diphosphate

Edible ices1 g/kg

(vi)Dicalcium diphosphate

Desserts3 g/kg

(vii)Calcium dihydrogen diphosphate

Dry powdered dessert mixes

Fine bakery wares

7 g/kg

20 g/kg

E 451TriphosphatesFlour2.5 g/kg

(i)Pentasodium triphosphate

Flour, self raising20 g/kg

(ii)Pentapotassium triphosphate

Soda bread20 g/kg
E 452PolyphosphatesLiquid egg (white, yolk or whole egg)10 g/kg

(i)Sodium polyphosphate

Sauces5 g/kg

(ii)Potassium polyphosphate

Soups and broths3 g/kg

(iii)Sodium calcium polyphosphate

Instant tea and instant herbal infusions2 g/kg
Cider and perry2 g/l

(iv)Calcium polyphosphates

Chewing gumquantum satis
Dried powdered foods10 g/kg
Chocolate and malt dairy-based drinks2 g/l
Alcoholic drinks (excluding wine and beer)1 g/l
Breakfast cereals5 g/kg
Snacks5 g/kg
Surimi1 g/kg
Fish and crustacean paste5 g/kg
Toppings (syrups for pancakes, flavoured syrups3 g/kg
for milkshakes and ice cream; similar products)
Special formulae for particular nutritional uses5 g/kg
Glazings for meat and vegetable products4 g/kg
Sugar confectionery5 g/kg
Icing sugar10 g/kg
Noodles2 g/kg
Batters12 g/kg
Fillets of unprocessed fish, frozen and deep-frozen5 g/kg
Unprocessed and processed molluscs and crustaceans5 g/kg
frozen and deep-frozen
Fillets of unprocessed fish, frozen and deep-frozen5 g/kg
Unprocessed and processed molluscs and crustaceans5 g/kg
frozen and deep-frozen
Processed potato products (including frozen, deep-5 g/kg
frozen, chilled and dried processed products) and
pre-fried frozen and deep-frozen potatoes
Spreadable fats excluding butter5 g/kg
Soured-cream butter2 g/kg
Canned crustacean products1 g/kg
Waterbased emulsion sprays for coating baking tins30 g/kg
Coffee based drinks for vending machines2 g/l
E 431Polyoxyethylene (40) stearate

(pro memoria)

Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79

E 353Metatartaric 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 regulations
Made wine100 mg/l
E 355Adipic acidFillings and toppings for fine bakery wares2 g/kg
E 356Sodium adipateDry powdered dessert mixes1 g/kg
E 357Potassium adipateGel-like desserts6 g/kg
Fruit-flavoured desserts1 g/kg
Powders for home preparation of drinks10 g/l expressed as adipic acid
E 363Succinic acidDesserts6 g/kg
Soups and broths5 g/kg
Powders for home preparation of drinks3 g/l
E 385Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)Emulsified sauces75 mg/kg
Canned and bottled pulses, legumes, mushrooms and artichokes250 mg/kg
Canned and bottled crustaceans and molluscs75 mg/kg
Canned and bottled fish75 mg/kg
Spreadable fats as defined in Annexes B and C to100 mg/kg
Regulation (EC) No. 2991/94(24) having a fat
content of 41% or less
Frozen and deep-frozen crustaceans75 mg/kg
E 405Propane-1,2-diol alginateFat emulsions3 g/kg
Fine bakery wares2 g/kg
Fillings, toppings and coatings for fine bakery5 g/kg
wares and desserts
Sugar confectionery1.5 g/kg
Water-based edible ices3 g/kg
Cereal-and potato-based snacks3 g/kg
Sauces8 g/kg
Beer100 mg/l
Chewing gum5 g/kg
Fruit and vegetable preparations5 g/kg
Non-alcoholic flavoured drinks300 mg/l
Emuslified liqueur10 g/l
Dietetic foods intended for special medical1.2 g/kg
purposes — Dietetic formulae for weight control
intended to replace total daily food intake or an
individual meal
Dietary food supplements1 g/kg
Cider excludingcidre bouché100 mg/l
E 416Karaya gumCereal-and potato-based snacks5 g/kg
Nut coatings10 g/kg
Fillings, toppings and coatings for fine bakery5 g/kg
wares
Desserts6 g/kg
Emulsified sauces10 g/kg
Egg-based liqueurs10 g/l
Dietary food supplementsquantum satis
Chewing gum5 g/kg
E 420Sorbitol

Foods in general (except drinks and those foods referred to in Schedules 6, 7 and 8)

Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods

Liqueurs

quantum satis(for purposes other than sweetening)

(i)Sorbitol

(ii)Sorbitol syrup

E 421Mannitol
E 953Isomalt
E 965Maltitol

(i)Maltitol

(ii)Maltitol syrup

E 966Lactitol
E 967Xylitol
E 425Konjac(*)Foods in general (except those referred to in Schedules 6, 7 and 8)10 g/kg Individually or in combinations

(i)Konjac gum

(ii)Konjac glucomannane

E 432Polyoxyethylene sorbitan monolaurate (polysorbate 20)Fine bakery wares3 g/kg
Fat emulsions for baking purposes10 g/kg
E 433Polyoxyethylene sorbitan monoleate (polysorbate 80)Milk and cream analogues5 g/kg
Edible ices1 g/kg
E 434Polyoxyethylene sorbitan monopalmitate (polysorbate 40)Desserts3 g/kg
Sugar confectionery1 g/kg
E 435Polyoxyethylene sorbitan monostearate (polysorbate 60)Emulsified sauces5 g/kg
Soups1 g/kg
E 436Polyoxyethylene sorbitan tristearate (polysorbate 65)Chewing gum5 g/kg
Dietary food supplementsquantum satis
Dietetic foods for special medical purposes1 g/kg
— Dietetic formulae for weight control intended Individually or in
to replace total daily food intake or an individual meal combination
E 442Ammonium phosphatidesCocoa and chocolate products as defined in Directive10 g/kg
73/241/EEC(25) including fillings
Confectionery based on these products 10 g/kg
E 444Sucrose acetate isobutyrateNon-alcoholic flavoured cloudy drinks300 mg/l
E 445Glycerol esters of wood rosinsNon-alcoholic flavoured cloudy drinks100 mg/l
Surface treatment of citrus fruit50 mg/kg
E 459Beta-cyclodextrineFoods in tablet and coated tablet formquantum satis
E 468Crosslinked sodium carboxy methyl celluloseSolid dietary supplements30 g/kg
E 473Sucrose esters of fatty acidsCanned liquid coffee1 g/l
E 474SucroglyceridesHeat-treated meat products5 g/kg (on fat)
Fat emulsions for baking purposes10 g/kg
Fine bakery wares10 g/kg
Beverage whiteners20 g/kg
Edible ices5 g/kg
Sugar confectionery5 g/kg
Desserts5 g/kg
Sauces10 g/kg
Soups and broths2 g/kg
Fresh fruits, surface treatmentquantum satis
Non-alcoholic aniseed-based drinks5 g/l
Non-alcoholic coconut and almond drinks5 g/l
Spirituous beverages (excluding wine and beer)5 g/l
Powders for the preparation of hot beverages10 g/l
Dairy-based drinks5 g/l
Dietary food supplementsquantum satis
Dietetic foods intended for special medical5 g/kg
purposes — Dietetic formulae for weight control
intended to replace total daily food intake or an
individual meal
Chewing gum10 g/kg
Cream analogues5 g/kg
Sterilised cream and sterilised cream with reduced5 g/kg
fat contentIndividually or in combination
E 475Polyglycerol esters of fatty acidsFine bakery wares10 g/kg
Emulsified liqueurs5 g/l
Egg products1 g/kg
Beverage whiteners0.5 g/kg
Chewing gum5 g/kg
Fat emulsions5 g/kg
Milk and cream analogues5 g/kg
Sugar confectionery2 g/kg
Desserts2 g/kg
Dietary food supplementsquantum satis
Dietetic foods intended for special medical5 g/kg
purposes — Dietic formulae for weight control
intended to replace total daily food intake or an
individual meal
Granola-type breakfast cereals10 g/kg
E 476Polyglycerol polyricinoleateSpreadable fats as defined in Annexes A, B and C to Regulation (EC) No. 2991/94 having a fat content of 41% or less4 g/kg
Similar spreadable products with a fat content of4 g/kg
less than 10%
Dressings4 g/kg
Cocoa-based confectionery, including chocolate5 g/kg
E 477Propane-1,2-diol esters of fatty acidsFine bakery wares5 g/kg
Fat emulsions for baking purposes10 g/kg
Milk and cream analogues5 g/kg
Beverage whiteners1 g/kg
Edible ices3 g/kg
Sugar confectionery5 g/kg
Desserts5 g/kg
Whipped dessert toppings other than cream30 g/kg
Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal1 g/kg
E 479bThermally oxidised soya bean oil interacted with mono-and diglycerides of fatty acidsFat emulsions for frying purposes5 g/kg
E 481Sodium stearoyl-2-lactylateFine bakery wares5 g/kg
E 482Calcium stearoyl-2-lactylateQuick-cook rice4 g/kg
Breakfast cereals5 g/kg
Emulsified liqueur8 g/l
Spirits with less than 15% alcohol by volume8 g/l
Cereal-based snacks2 g/kg
Chewing gum2 g/kg
Fat emulsions10 g/kg
Desserts5 g/kg
Sugar confectionery5 g/kg
Beverage whiteners3 g/kg
Cereal-and potato-based snacks5 g/kg
Minced and diced canned meat products4 g/kg
Powders for the preparation of hot beverages2 g/l
Dietetic foods intended for special medical2 g/kg
purposes — Dietetic formulae for weight control
intended to replace total daily food intake or an
individual meal
Bread (except that referred to in Schedule 7)3 g/kg
Mostarda di frutta2g/kg
Individually or in combination
E 483Stearyl tartrateBakery wares (except breads referred to in Schedule 7)4 g/kg
Desserts5 g/kg
E 491Sorbitan monostearateFine bakery wares10 g/kg
E 492Sorbitan tristearateToppings and coatings for fine bakery wares5 g/kg
E 493Sorbitan monolaurateJelly marmalade25 mg/kg(*)
E 494Sorbitan monooleateFat emulsions10 g/kg
E 495Sorbitan monopalmitateMilk and cream analogues5 g/kg
Beverage whiteners5 g/kg
Liquid tea concentrates and liquid fruit and herbal0.5 g/l
infusions concentrates
Edible ices0.5 g/kg
Desserts5 g/kg
Sugar confectionery5 g/kg
Cocoa-based confectionery, including chocolate10 g/kg(**)
Emulsified sauces5 g/kg
Dietary food supplementsquantum satis
Yeast for bakingquantum satis
Chewing gum5 g/kg
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
(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 combination
E 512Stannous chlorideCanned and bottled white asparagus25 mg/kg as tin
E 520Aluminium sulphateEgg white30 mg/kg
E 521Aluminium sodium sulphateCandied, crystallised and glacé fruit and vegetables200 mg/kg
E 522Aluminium potassium sulphateIndividually or in combination, expressed as aluminium
E 523Aluminium ammonium sulphate
E 541Sodium aluminium phosphate, acidicFine bakery wares (sconesand sponge wares only)1 g/kg expressed as aluminium
E 535Sodium ferrocyanideSalt and its substitutes20 mg/kg
E 536Potassium ferrocyanideIndividually or in combination, expressed as anhydrous potassium ferrocyanide
E 538Calcium ferrocyanide
E 551Silicon dioxideDried powdered foods (including sugars)10 g/kg
E 552Calcium silicateSalt and its substitutes10 g/kg
E 553a

(i)Magnesium silicate

Dietary food supplementsquantum satis

(ii)Magnesium trisilicate(*)

Foods in tablet and coated tablet formquantum satis
E 553bTalc(*)Sliced or grated hard, semi-hard and processed10 g/kg
E 554Sodium aluminium silicatecheese
E 555Potassium aluminium silicateSliced or grated cheese analogues and processed10 g/kg
E 556Calcium aluminium silicatecheese analogues
E 559Aluminium silicate (Kaolin)Seasonings30 g/kg
Confectionery excluding chocolatequantum satis
(surface treatment only)
Tin-greasing products30 g/kg
Individually or in combination
Chewing gumquantum satis(**)
Rice
Sausages (surface treatment only)
E 579Ferrous gluconateOlives darkened by oxidation150 mg/kg as iron
E 585Ferrous lactate
E 620Glutamic acidFoods in general (except those referred to in10 g/kg
E 621Monosodium glutamateSchedules 6, 7 and 8)Individually or in combination
E 622Monopotassium glutamate
E 623Calcium diglutamate
E 624Monoammonium glutamateCondiments and seasoningsquantum satis
E 625Magnesium diglutamate
E 626Guanylic acidFoods in general (except those referred to in Schedules 6, 7 and 8)500 mg/kg
E 627Disodium guanylateIndividually or in combination, expressed as guanylic acid
E 628Dipotassium guanylate
E 629Calcium guanylate
E 630Inosinic acid
E 631Disodium inosinate
E 632Dipotassium inosinate
E 633Calcium inosinateSeasonings and condimentsquantum satis
E 634Calcium 59-ribonucleotides
E 635Disodium 59-ribonucleotides
E 900Dimethyl polysiloxaneJam, jellies and marmalade as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products10 mg/kg
Soups and broths10 mg/kg
Oils and fats for frying10 mg/kg
Confectionery (excluding chocolate)10 mg/kg
Non-alcoholic flavoured drinks10 mg/l
Pineapple juice10 mg/l
Canned and bottled fruit and vegetables10 mg/kg
Chewing 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. 337/79
Sød . . . saft10 mg/l
Batters10 mg/kg
Cider excludingcidre bouché10 mg/l
E 901Beeswax, white and yellowAs glazing agents only for:quantum satis
E 902Candelilla wax —Confectionery (including chocolate)
E 903Carnauba wax —Small products of fine bakery wares coated with chocolate
E 904 Shellac
— Snacks
— Nuts
— Coffee beans
Dietary food supplementsquantum satis
Fresh citrus fruits, melons, apples, pears, peaches and pineapplesquantum satis
(surface treatment only)
E 905Microcrystalline wax Surface treatment ofquantum satis
— Confectionery excluding chocolate
— Chewing gum
— Melons, papaya, mango and avocado
E 912Montan acid estersFresh citrus fruits (surface treatment only)quantum satis
E 914Oxidised polyethylene waxFresh melon, mango, avocado and pineapple (surface treatment only)
E 927bCarbamideChewing gum without added sugars30 g/kg
E 950Acesulfame-KChewing gum with added sugars800 mg/kg(*)
E 951Aspartame2500 mg/kg(*) (as flavour enhancer only)
E 957ThaumatinChewing gum with added sugars10 mg/kg(*)
Water-based flavoured non-alcoholic drinks0.5 mg/l
Desserts — dairy and non-dairy5 mg/kg (as flavour enhancer only)
E 959Neohesperidine DCChewing gum with added sugars150 mg/kg(*)
Spreadable fats as defined in Annexes B and C to Regulation (EC) No. 2991/945 mg/kg (as flavour enhancer only)
Meat products
Fruit jellies
Vegetable proteins
E 999Quillaia extractWater-based flavoured non-alcoholic drinks200 mg/l calculated as anhydrous extract
Cider excluding cidrebouché
E 1201PolyvinylpyrrolidoneDietary food supplements in tablet and coated tablet formquantum satis
E 1202Polyvinylpolypyrrolidone
E 1505Triethyl citrateDried egg whitequantum satis
E 1518Glyceryl triacetate (triacetin)Chewing gumquantum satis

Regulation 10(a)

SCHEDULE 2Miscellaneous Additives for which specific purity criteria specified or referred to in Schedule 5 to the Principal Regulations are omitted

E 400Alginic acid
E 401Sodium alginate
E 402Potassium alginate
E 403Ammonium alginate
E 404Calcium alginate
E 405Propane-1,2-diol alginate
E 406Agar
E 407Carrageenan
E 410Locust bean gum
E 412Guar gum
E 413Tragacanth
E 414Acacia
E 415Xanthan gum
E 416Karaya gum
E 422Glycerol
E 432Polyoxyethylene (20) sorbitan monolaurate
E 433Polyoxyethylene (20) sorbitan monooleate
E 434Polyoxyethylene (20) sorbitan monopalmitate
E 435Polyoxyethylene (20) sorbitan monostearate
E 436Polyoxyethylene (20) sorbitan tristearate
E 440(i)Pectin
E 440(ii)Amidated pectin
E 442Ammonium phosphatides
E 450(i)Disodium diphosphate
E 450(ii)Trisodium diphosphate
E 450(iii)Tetrasodium diphosphate
E 450(v)Tetrapotassium diphosphate
E 450(vi)Dicalcium diphosphate
E 451(i)Pentasodium triphosphate
E 451(ii)Pentapotassium triphosphate
E 452(i)Sodim polyphosphate
E 452(ii)Potassium polyphosphate
E 452(iv)Calcium polyphosphates
E 460(i)Microcrystalline cellulose
E 460(ii)Powdered cellulose
E 461Methylcellulose
E 463Hydroxypropylcellulose
E 464Hydroxypropylmethylcellulose
E 465Ethylmethylcellulose
E 466Carboxymethylcellulose
E 470(a)Sodium, potassium and calcium salts of fatty acids
E 471Mono-and diglycerides of fatty acids
E 472(a)Acetic acid esters of mono-and diglycerides of fatty acids
E 472(b)Lactic acid esters of mono-and diglycerides of fatty acids
E 472(c)Citric acid esters of mono-and diglycerides of fatty acids
E 472(d)Tartaric acids esters of mono-and diglycerides of fatty acids
E 472(e)Mono-and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids
E 472(f)Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids
E 473 Sucrose esters of fatty acids
E 474Sucroglycerides
E 475Polyglycerol esters of fatty acids
E 476Polyglycerol polyricinoleate
E 477Propane-1,2-diol esters of fatty acids
E 481Sodium stearoyl-2-lactylate
E 482Calcium stearoyl-2-lactylate
E 483Stearyl tartrate
E 491Sorbitan monostearate
E 492Sorbitan tristearate
E 493Sorbitan monolaurate
E 494Sorbitan monooleate
E 495Sorbitan monopalmitate
E 508Potassium chloride

Regulation 12

SCHEDULE 3Containing new Schedule 7 to the Principal Regulations

Regulations 3(2) to (4) and 4(3)

Schedule 7Foods in which a limited number of miscellaneous additives listed in Schedule 1 may be used

Column 1Column 2Column 3
FoodAdditiveMaximum level
Cocoa and chocolate products as defined in Directive 73/241/EEC (not including cocoa and chocolate products energy reduced or with no added sugars)E 330 Citric acid0.5%
E 322 Lecithinsquantum satis
E 334 Tartaric acid0.5%
E 422 Glycerolquantum satis
E 471 Mono-and diglycerides of fatty acids
E 170 Calcium carbonates7% on dry matter without fat expressed as potassium carbonates
E 500 Sodium carbonates
E 501 Potassium carbonates
E 503 Ammonium carbonates
E 504 Magnesium carbonates
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 527 Ammonium hydroxide
E 528 Magnesium hydroxyide
E 530 Magnesium oxide
E 414 Acacia gumas glazing agents only
E 440 Pectinsquantum satis
Fruit juices and nectars as defined in Directive 93/77/EEC(26)E 300 Ascorbic acidquantum satis
Pineapple and passion fruit juices and nectarsE 440 Pectins3 g/l
Pineapple juice as defined in Directive 93/77/EECE 296 Malic acid3 g/l
Nectars as defined in Directive 93/77/EECE 330 Citric acid5 g/l
E 270 Lactic acid5 g/l
Grape juice as defined in Directive 93/77/EECE 170 Calcium carbonatesquantum satis
E 336 Potassium tartrates
Fruit juices as defined in Directive 93/77/EECE 330 Citric acid3 g/l
Extra jam and extra jelly, as defined in Directive 79/693/EECE 270 Lactic acidquantum satis
E 296 Malic acid
E 300 Asorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium tartrates
E 350 Sodium malates
E 440 Pectins
E 471 Mono-and diglycerides of fatty acids
Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie productsE 270 Lactic acidquantum satis
E 296 Malic acid
E 300 Ascorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium tartrates
E 350 Sodium malates
E 400 Alginic acid10 g/kg (individually or in combination)
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammomium alginate
E 404 Calcium alginate
E 406 Agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 415 Xanthan gum
E 418 Gellan gum
E 440 Pectinsquantum satis
E 471 Mono-and diglycerides of fatty acids
E 509 Calcium chloride
E 524 Sodium hydroxide
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC(27)E 300 Ascorbic acidquantum satis
E 301 Sodium ascorbate
E 304 Fatty acid esters of ascorbic acid
E 322 Lecithins
E 331 Sodium citrates
E 332 Potassium citrates
E 407 Carrageenan
E 500 (ii) Sodium bicarbonate
E 501 (ii) Potassium bicarbonate
E 509 Calcium chloride
Plain pasteurised creamE 401 Sodium alginatequantum satis
E 402 Potassium alginate
E 407 Carageenan
E 466 Sodium carboxy methyl cellulose
E 471 Mono-and diglycerides of fatty acids

Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes

Fruit compote

Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen

E 300 Ascorbic acidquantum satis
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Quick-cook riceE 471 Mono-and diglycerides of fatty acidsquantum satis
E 472a Acetic acid esters of mono-and diglycerides of fatty acids
Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils)E 304 Fatty acid esters of ascorbic acidquantum satis
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 322 Lecithins30 g/l
E 471 Mono-and diglycerides of fatty acids10 g/l
E 330 Citric acidquantum satis
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking or frying purposes or for the preparation of gravyE 270 Lactic acidquannum satis
E 300 Ascorbic acid
E 304 Fatty acid esters of ascorbic acid
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 322 Lecithins30 g/l
E 471 Mono-and diglycerides of fatty acids10 g/l
E 472c Citric acid esters of mono-and diglycerides of fatty acidsquantum satis
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Refined olive oil, including olive pomace oilE 307 Alpha-tocopherol200 mg/l
Ripened cheeseE 170 Calcium carbonatesquantum satis
E 504 Magnesium carbonates
E 509 Calcium chloride
E 575 Glucono-delta-lactone
Sliced and grated ripened cheeseE 170 Calcium carbonatesquantum satis
E 504 Magnesium carbonates
E 509 Calcium chloride
E 575 Glucono-delta-lactone
E 460 Celluloses
Mozzarella and whey cheeseE 270 Lactic acidquantum satis
E 330 Citric acid
E 575 Glucono-delta-lactone
E 260 Acetic acid
Soured-cream butterE 500 Sodium carbonatesquantum satis
Canned and bottled fruit and vegetablesE 260 Acetic acidquantum satis
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 296 Malic acid
E 300 Asorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium tartrates
E 336 Potassium tartrates
E 337 Sodium potassium tartrate
E 509 Calcium chloride
E 575 Glucono-delta-lactone
GehaktE 300 Ascorbic acidquantum satis
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Pre-packed preparations of fresh minced meatE 300 Ascorbic acidquantum satis
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, saltE 260 Acetic acidquantum satis
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 471 Mono-and diglycerides of fatty acids
E 472a Acetic acid esters of mono-and diglycerides of fatty acids
E 472d Tartaric acid esters of mono-and diglycerides of fatty acids
E 472e Mono-and diacetyl tartaric acid esters of mono-and diglycerides of fatty acids
472f Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids
Pain courant françaisE 260 Acetic acidquantum satis
E261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 471 Mono-and diglycerides of fatty acids
Fresh pastaE 270 Lactic acidquantum satis
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 322 Lecithins
E 330 Citric acid
E 334 Tartaric acid
E 471 Mono-and digylcerides of fatty acids
E 575 Glucono-delta-lactone
Wines and sparkling wines and partially fermented grape must

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 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

pro memoria
BeerE 270 Lactic acidquantum satis
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 330 Citric acid
E 414 Acacia acid
Foie gras, foie gras entler, blocs de foie grasE 300 Ascorbic acidquantum satis
E 301 Sodium ascorbate

Explanatory Note

(This note is not part of the Regulations.)

These regulations amend the Miscellaneous Food Additives Regulations (Northern Ireland) 1996, as amended (“the principal Regulations”).

These Regulations implement—

(a)European Parliament and Council Directive 98/72/EC amending Directive 95/2/EC on food additives other than colours and sweeteners (regulations 3(a), (c) and (d), 4 to 9 and 11 to 13); and

(b)Commission Directive 98/86/EC amending Commission Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners (regulations 3(b), 5 and 10(a)).

The principal provisions of the Regulations—

(1) add flour treatment agents to the list of additive categories controlled as miscellaneous additives (regulation 3(c) and (d));

(2) add four new additives to the list of miscellaneous additives generally permitted for use in foods not referred to in Schedule 6, 7 or 8 to the principal Regulations (regulation 6);

(3) provide for additional uses of certain conditionally permitted additives in various foods (regulations 7 and 8), remove E 233 Thiabendazole from the list of permitted miscellaneous additives (regulation 7(c) (i)), permit the use of one new group of additives, E 343 Magnesium phosphates, in certain foods (regulation 8), and reduce the level of sulphur dioxide permitted in certain sugars (regulation 7(b)(iii));

(4) add a number of new substances to the list of permitted carriers and carrier solvents (regulation 9);

(5) remove the restrictions on the use of generally permitted additives in certain types of cream (regulation 11 and 12) and dry pasta (regulation 11), and increase the restrictions on the use of such additives in plain pasteurised cream (regulation 12); and

(6) provide for additional uses of certain permitted additives and for use of one new additive, E 1451 Acetylated oxidised starch, in specified foods for infants and young children including such foods for special medical purposes (regulation 13).

The Regulations also make consequential amendments to other legislation (regulation 14) and a minor drafting amendment (regulation 13(c)(ii)) and a correction (regulation 10(b)).

(1)

SeeArticle 2(2) of S.I. 1991/762 (N.I. 7) as amended by S.I. 1996/1633 (N.I. 12) for the definitions of “the Department concerned” and “regulations” and with respect to the powers conferred on each Department jointly and severally by virtue of those definitions

(4)

O.J. No. L295, 4.11.98, p. 18

(5)

O.J. No. L334, 9.12.98, p. 1

(7)

O.J. No. L356, 27.12.73, p. 71

(8)

O.J. No. L223, 14.8.78, p. 30

(9)

O.J. No. L186, 30.6.89, p. 27

(10)

O.J. No. L175, 4.7.91, p. 35

(11)

O.J. No. L49, 28.2.96, p. 12

(13)

S.R. & O. (N.I.) 1966 No. 200; the relevant amending regulations are S.R. 1996 No. 50

(14)

S.R. 1976 No. 165; the relevant amending regulations are S.R. 1996 No. 50

(15)

S.R. 1976 No. 183; the relevant amending regulations are S.R. 1996 No. 50

(16)

S.R. 1977 No. 182; the relevant amending regulations are S.R. 1996 No. 50

(17)

S.R. 1977 No. 196; the relevant amending regulations are S.R. 1996 No. 50

(18)

S.R. 1979 No. 51; the relevant amending regulations are S.R. 1996 No. 50

(19)

S.R. 1982 No. 105; the relevant amending regulations are S.R. 1996 No. 50

(20)

S.R. 1984 No. 408; the relevant amending regulations are S.R. 1996 No. 50

(21)

S.R. 1992 No. 417; the relevant amending regulations are S.R. 1996 No. 50

(22)

S.R. 1996 No. 383; the relevant amending regulations are S.R. 1998 No. 253 and S.R. 1999 No. 143

(24)

O.J. No. L316, 9.12.94, p. 2

(25)

O.J. No. L228, 16.8.73, p. 23

(26)

O.J. No. L244, 30.9.93, p. 23

(27)

O.J. No. L24, 30.1.76, p. 49

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