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Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control
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Textual Amendments
F1 Substituted by Commission Regulation (EC) No 1254/2008 of 15 December 2008 amending Regulation (EC) No 889/2008 laying down detailed rules for implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control.
:
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 |
Name | Primary yeast | Yeast confections/formulations | Specific conditions |
---|---|---|---|
Calcium chloride | X | ||
Carbon dioxide | X | X | |
Citric acid | X | For the regulation of the pH in yeast production | |
Lactic acid | X | For the regulation of the pH in yeast production | |
Nitrogen | X | X | |
Oxygen | X | X | |
Potato starch | X | X | For filtering |
Sodium carbonate | X | X | For the regulation of the pH |
Vegetable oils | X | X | Greasing, releasing or anti-foaming agent] |
Textual Amendments
F2 Inserted by Commission Regulation (EC) No 1254/2008 of 15 December 2008 amending Regulation (EC) No 889/2008 laying down detailed rules for implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control.
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