Commission Regulation (EC) No 889/2008Show full title

ANNEX VIII U.K. Certain products and substances for use in production of processed organic food referred to in Article 27(1)(a)

Note: U.K.

A

:

authorised under Regulation (EEC) No 2092/91 and carried over by Article 21(2) of Regulation (EC) No 834/2007

B

:

authorised under Regulation (EC) No 834/2007

SECTION A — FOOD ADDITIVES, INCLUDING CARRIERS U.K.

For the purpose of the calculation referred to in Article 23(4)(a)(ii) of Regulation (EC) No 834/2007, food additives marked with an asterisk in the column of the code number, shall be calculated as ingredients of agricultural origin.

a This additive can only be used, if it has been demonstrated to the satisfaction of the competent authority that no technological alternative, giving the same guarantees and/or allowing to maintain the specific features of the product, is available.
b The restriction concerns only animal products.
c ‘Dulce de leche’ or ‘Confiture de lait’ refers to a soft, luscious, brown cream, made of sweetened, thickened milk.
d In this context, ‘fruit wine’ is defined as wine made from fruits other than grapes.
e Maximum levels available from all sources, expressed as SO2 in mg/l.
Authorisation	Code	Name	Preparation of foodstuffs of		Specific conditions
			plant origin	animal origin
A	E 153	Vegetable carbon		X	Ashy goat cheese Morbier cheese
A	E 160b*	Annatto, Bixin, Norbixin		X	Red Leicester cheese Double Gloucester cheese Cheddar Mimolette cheese
A	E 170	Calcium carbonate	X	X	Shall not be used for colouring or calcium enrichment of products
A	E 220 Or	Sulphur dioxide	X	X	In fruit winesd without added sugar (including cider and perry) or in mead: 50 mge
	E 224	Potassium metabisulphite	X	X	For cider and perry prepared with addition of sugars or juice concentrate after fermentation: 100 mge
A	E 250 or	Sodium nitrite		X	For meat productsa:
	E 252	Potassium nitrate		X	For E 250: indicative ingoing amount expressed as NaNO2: 80 mg/kg For E 252: indicative ingoing amount expressed as NaNO3: 80 mg/kg For E 250: maximum residual amount expressed as NaNO2: 50 mg/kg For E 252: maximum residual amount expressed as NaNO3: 50 mg/kg
A	E 270	Lactic acid	X	X
A	E 290	Carbon dioxide	X	X
A	E 296	Malic acid	X
A	E 300	Ascorbic acid	X	X	Meat productsb
A	E 301	Sodium ascorbate		X	Meat productsb in connection with nitrates and nitrites
A	E 306*	Tocopherol-rich extract	X	X	Anti-oxidant for fats and oils
A	E 322*	Lecithins	X	X	Milk productsb
A	E 325	Sodium lactate		X	Milk-based and meat products
A	E 330	Citric acid	X
A	E 331	Sodium citrates		X
A	E 333	Calcium citrates	X
A	E 334	Tartaric acid (L(+)–)	X
A	E 335	Sodium tartrates	X
A	E 336	Potassium tartrates	X
A	E 341 (i)	Monocalcium-phosphate	X		Raising agent for self raising flour
A	E 400	Alginic acid	X	X	Milk-based productsb
A	E 401	Sodium alginate	X	X	Milk-based productsb
A	E 402	Potassium alginate	X	X	Milk-based productsb
A	E 406	Agar	X	X	Milk-based and meat productsb
A	E 407	Carrageenan	X	X	Milk-based productsb
A	E 410*	Locust bean gum	X	X
A	E 412*	Guar gum	X	X
A	E 414*	Arabic gum	X	X
A	E 415	Xanthan gum	X	X
A	E 422	Glycerol	X		For plant extracts
A	E 440 (i)*	Pectin	X	X	Milk-based productsb
A	E 464	Hydroxypropyl methyl cellulose	X	X	Encapsulation material for capsules
A	E 500	Sodium carbonates	X	X	‘Dulce de leche’c and soured-cream butter and sour milk cheeseb
A	E 501	Potassium carbonates	X
A	E 503	Ammonium carbonates	X
A	E 504	Magnesium carbonates	X
A	E 509	Calcium chloride		X	Milk coagulation
A	E 516	Calcium sulphate	X		Carrier
A	E 524	Sodium hydroxide	X		Surface treatment of ‘Laugengebäck’
A	E 551	Silicon dioxide	X		Anti-caking agent for herbs and spices
A	E 553b	Talc	X	X	Coating agent for meat products
A	E 938	Argon	X	X
A	E 939	Helium	X	X
A	E 941	Nitrogen	X	X
A	E 948	Oxygen	X	X

SECTION B — PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION U.K.

Note: U.K.

A

:

authorised under Regulation (EEC) No 2092/91 and carried over by Article 21(2) of Regulation (EC) No 834/2007

B

:

authorised under Regulation (EC) No 834/2007

a The restriction concerns only animal products.
b The restriction concerns only plant products.
Authorisation	Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
A	Water	X	X	Drinking water within the meaning of Council Directive 98/83/EC
A	Calcium chloride	X		Coagulation agent
A	Calcium carbonate	X
	Calcium hydroxide	X
A	Calcium sulphate	X		Coagulation agent
A	Magnesium chloride (or nigari)	X		Coagulation agent
A	Potassium carbonate	X		Drying of grapes
A	Sodium carbonate	X		Sugar(s) production
A	Lactic acid		X	For the regulation of the pH of the brine bath in cheese productiona
A	Citric acid	X	X	For the regulation of the pH of the brine bath in cheese productiona Oil production and hydrolysis of starchb
A	Sodium hydroxide	X		Sugar(s) production Oil production from rape seed (Brassica spp)
A	Sulphuric acid	X	X	Gelatine productiona Sugar(s) productionb
A	Hydrochloric acid		X	Gelatine production For the regulation of the pH of the brine bath in the processing of Gouda-, Edam and Maasdammer cheeses, Boerenkaas, Friese and Leidse Nagelkaas
A	Ammonium hydroxide		X	Gelatine production
A	Hydrogen peroxide		X	Gelatine production
A	Carbon dioxide	X	X
A	Nitrogen	X	X
A	Ethanol	X	X	Solvent
A	Tannic acid	X		Filtration aid
A
A	Egg white albumen	X
A	Casein	X
A	Gelatin	X
A	Isinglass	X
A	Vegetable oils	X	X	Greasing, releasing or anti-foaming agent
A	Silicon dioxide gel or colloidal solution	X
A	Activated carbon	X
A	Talc	X		In compliance with the specific purity criteria for food additive E 553b
A	Bentonite	X	X	Sticking agent for meada In compliance with the specific purity criteria for food additive E 558
A	Kaolin	X	X	Propolisa In compliance with the specific purity criteria for food additive E 559
A	Celluose	X	X	Gelatine productiona
A	Diatomaceous earth	X	X	Gelatine productiona
A	Perlite	X	X	Gelatine productiona
A	Hazelnut shells	X
A	Rice meal	X
A	Beeswax	X		Releasing agent
A	Carnauba wax	X		Releasing agent