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