Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Text with EEA relevance) (c. 1333)

[F1 ANNEX III U.K. [F2 Domestic] list of food additives including carriers approved for use in food additives, food enzymes, food flavourings, nutrients and their conditions of use

Textual Amendments

F1 Substituted by Commission Regulation (EU) No 1130/2011 of 11 November 2011 amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a Union list of food additives approved for use in food additives, food enzymes, food flavourings and nutrients (Text with EEA relevance).

F2 Word in Annex 3 heading substituted (31.12.2020) by The Food Additives, Flavourings, Enzymes and Extraction Solvents (Amendment etc.) (EU Exit) Regulations 2019 (S.I. 2019/860), regs. 1, 114; 2020 c. 1, Sch. 5 para. 1(1)

PART 2 U.K.

Food additives other than carriers in food additives ^a

a Except enzymes authorised as food additives.
b E 163 anthocyanins may contain up to 100 000  mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000  mg/kg according to the purity criteria (Directive 2008/128/EC).]
E number of the added food additive	Name of the added food additive	Maximum level	Food additive preparations to which the food additive may be added
Table 1		quantum satis	All food additive preparations
[F3 E 200-202	Sorbic acid – potassium sorbate (Table 2 of Part 6)	1 500  mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acid	Colour preparations
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate]
[F4 E 200	Sorbic acid	2 500 mg/kg in the preparation	Liquid colour preparations for sale to the final consumer for the decorative colouring of egg shells]
E 220-E 228	Sulphur dioxide — sulphites (Table 3 of Part 6)	100 mg/kg in the preparation and 2 mg/kg expressed as SO 2 in the final product as calculated	Colour preparations (except E163 anthocyanins, E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel) b
E 320	Butylated hydroxyanisole (BHA)	20 mg/kg singly or in combination (expressed on fat) in the preparation, 0,4 mg/kg in final product (singly or in combination)	Emulsifiers containing fatty acids
E 321	Butylated hydroxytoluene (BHT)
E 338	Phosphoric acid	40 000  mg/kg singly or in combination in the preparation (expressed as P 2 O 5 )	Preparations of the colour E 163 anthocyanins
E 339	Sodium phosphates
E 340	Potassium phosphates
E 343	Magnesium phosphates
E 450	Diphosphates
E 451	Triphosphates
E 341	Calcium phosphates	40 000  mg/kg in the preparation (expressed as P 2 O 5 )	Colour and emulsifier preparations
		10 000  mg/kg in the preparation (expressed as P 2 O 5 )	Polyol preparations
		10 000  mg/kg in the preparation (expressed as P 2 O 5 )	E 412 guar gum preparations
E 392	Extracts of rosemary	1 000  mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol	Colour preparations
E 416	Karaya gum	50 000  mg/kg in the preparation, 1 mg/kg in final product	Colour preparations
[F5 E 432 – E 436	Polysorbates	quantum satis	Preparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruit]
E 473	Sucrose esters of fatty acids	quantum satis	Preparations of colours and fat soluble antioxidants
E 475	Polyglycerol esters of fatty acids	quantum satis	Preparations of colours and fat soluble antioxidants
E 476	Polyglycerol polyricinoleate	50 000  mg/kg in the preparation, 500 mg/kg in final food	As emulsifier in preparations of colours used in: Surimi and Japanese type Fish Products (Kamaboko) (E 120 cochineal, carminic acid, carmines) Meat products, fish pastes and fruit preparations used in flavoured milk products and desserts (E163 anthocyanins, E100 curcumin and E120 cochineal, carminic acid, carmines)
E 491 – E 495	Sorbitan esters (Table 5 of Part 6)	quantum satis	Preparations of colours, anti-foaming agents and glazing agents for fruit
E 551	Silicon dioxide	50 000  mg/kg in the preparation	Dry powdered colour preparations
		10 000  mg/kg in the preparation	E 508 potassium chloride and E 412 guar gum preparations
E 551	Silicon dioxide	50 000  mg/kg in the preparation	Dry powdered preparations of emulsifiers
E 552	Calcium silicate
E 551	Silicon dioxide	10 000  mg/kg in the preparation	Dry powdered preparations of polyols
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc
[F6 E 551	Silicon dioxide	5 000  mg/kg in the preparation	E 1209 polyvinyl alcohol-polyethylene glycol- graft -co-polymer]
[F7 E 551	Silicon dioxide	30 000  mg/kg in the preparation	Dry powdered extracts of rosemary (E 392)]
[F8 E 551	Silicon dioxide	10 000  mg/kg in the preparation	E 252 Potassium nitrate]
[F9 E 900	Dimethyl polysiloxane	200 mg/kg in the preparation, 0,2 mg/l in final food	Colour preparations of E 160a carotenes, E 160b(i) annatto bixin, E 160b(ii) annatto norbixin, E 160c paprika extract, capsanthin, capsorubin, E 160d lycopene and E 160e beta-apo-8′-carotenal]
E 903	Carnauba wax	130 000  mg/kg in the preparation, 1 200  mg/kg in final product from all sources	As stabiliser in preparations of sweeteners and/or acids intended to be used in chewing gum
[F10 E 943a	Butane	1 mg/kg in final food	Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only)
E 943b	Isobutane	1 mg/kg in final food	Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only)
E 944	Propane	1 mg/kg in final food	Colour preparations of group II and group III as defined in Part C of Annex II (for professional use only)]