E 462,Ethyl cellulose,
Crustaceans and molluscs, cooked,,1000,,2000,,,
Food supplements supplied in liquid form,,,,2000,,,
Crustaceans and cephalopods:,,
fresh, frozen and deep frozen,150*,
crustaceans, Panaeidae, Solenoceridae, Aristaeidae family:,,
— ≤ 80 units,150*,
— > 80 units but ≤ 120 units,200*,
— > 120 units,300*,
Cooked,50*,
cooked crustaceans, Panaeidae, Solenoceridae, Aristaeidae family:,,
— ≤ 80 units,135*,
— > 80 units but ≤ 120 units,180*,
— > 120 units,270*,
* In edible parts,,
Salsicha fresca,450,
Table grapes,10,
Fresh lychees,10 (measured on edible parts),
Libamáj, egészben és tömbben,250 mg/ kg,
E 968,Erythritol,Food in general (except drinks and those foods referred to in Article 2(3) of Directive 95/2/ EC ),quantum satis,
,,Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods,quantum satis,
,,Liqueurs, quantum satis    For purposes other than sweetening  ,
E 426,Soybean hemicellulose,Dairy-based drinks intended for retail sale,5 g/l,
,,Food supplements,1.5 g/l,
,,Emulsified sauces,30 g/l,
,,Pre-packaged fine bakery wares intended for retail sale,10 g/ kg,
,,Pre-packaged ready-to-eat oriental noodles intended for retail sale,10 g/ kg,
,,Pre-packaged ready-to-eat rice intended for retail sale,10 g/ kg,
,,Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale,10 g/ kg,
,,Dehydrated, concentrated, frozen and deep-frozen egg products,10 g/ kg,
,,Jelly confectionery, except jelly mini-cups,10 g/ kg,
E 1204,Pullulan,Food supplements in capsule and tablet form,quantum satis,
,,Breath freshening micro-sweets in the form of films,quantum satis,
E 1452,Starch Aluminium Octenyl Succinate,Encapsulated vitamin preparations in food supplements,35 g/ kg in food supplement,
Ripened cheese,E 170 Calcium carbonate,quantum satis,
,E 504 Magnesium carbonates,,
,E 509 Calcium chloride,,
,E 575 Glucono-delta-lactone,,
,E 500ii Sodium hydrogen carbonate,quantum satis (only for sour milk cheese),
E 473,Sucrose esters of fatty acids,120 mg/l,Products containing hydrolysed proteins, peptides and amino acids,


 (x)    When labelled “for food use”, nitrite may be sold only in a mixture with salt or a salt substitute.    ,
 (y)    Fo-value 3 is equivalent to 3 minutes heating at 121°C (reduction of the bacterial load of one billion spores in each 1,000 cans to one spore in a thousand cans).    ,
 (z)    Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment.    ,
 (1)    Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments e.g. smoking.    ,
 (1.1)    Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures.    ,
 (1.2)    Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity .    ,
 (1.3)    Immersion cured for at least 4 days and pre-cooked.    ,
 (1.4)    Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.    ,
 (1.5)    Immersion cured for 4 to 5 days at 5 to 7°C, matured for typically 24 to 40 hours at 22°C, possibly smoked for 24 hrs at 20 to 25°C and stored for 3 to 6 weeks at 12 to 14°C.    ,
 (1.6)    Curing time depending on the shape and weight of meat pieces for approximately 2 days/ kg followed by stabilisation/maturation.    ,
 (2)    Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments eg. smoking.    ,
 (2.1)    Dry curing followed by maturation for at least 4 days.    ,
 (2.2)    Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.    ,
 (2.3)    Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.    ,
 (2.4)    Dry cured for 3 days + 1 day/ kg followed by a one week post-salting period and an ageing/ripening period of 45 days to 18 months.    ,
 (2.5)    Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.    ,
 (3)    Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments eg. smoking.    ,
 (3.1)    Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.    ,
 (3.2)    Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.    ,
 (3.3)    Product has a minimum 4-week maturation period and a water/protein ratio of less than 1.7.    ,
 (3.4)    Maturation period of at least 30 days.    ,
 (3.5)    Dried product cooked to 70°C followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking.    ,
 (3.6)    Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22°C or lower (10 to 12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1:7.    ,
E 249,Potassium nitrite,Meat Products,150,,
E 250,Sodium nitrite, Sterilised meat products    (Fo > 3,00)  ,100,,
,,Traditional immersion cured meat products :,,,
,,Wiltshire bacon ;,,175,
,, Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado ;    and similar products  ,,,
,, Wiltshire ham ;    and similar products  ,,100,
,, Rohschinken, nassgepökelt ;    and similar products  ,,50,
,,Cured tongue,,50,
,,Traditional dry cured meat products :,,,
,, Dry cured bacon ;    and similar products  ,,175,
,,Dry cured ham ;,,100,
,, Jamón curado, paleta curada, lomo embuchado y cecina ;    Presunto, presunto da pá and paio do lombo ;    and similar products  ,,,
,, Rohschinken, trockengepökelt ;    and similar products  ,,50,
,,Other traditionally cured meat products ;,,,
,, Vysočina    Selský salám    Turistický trvanlivý salám    Poličan    Herkules    Lovecký salám    Dunajská klobása    Papriká ;    and similar products  ,180,,
,, Rohschinken, trocken-/nassgepökelt ;    and similar products  ,,50,
,,Jellied veal and brisket,,,
EC  No.,Name,Food,Maximum amount that may be added during manufacture (expressed as NaNO 3 ),Maximum residual level (expressed as NaNO 3 ),
,,,mg/ kg,mg/ kg,
E 251,Potassium nitrate,Non-heat-treated meat products,150,,
E 252,Sodium nitrate,,,,
,,Traditional immersion cured meat products ;,,,
,,Kylmäsavustettu poronliha/Kallrökt renkött ;,300,,
,, Wiltshire bacon and Wiltshire ham    Entremeada, entrecosto, chispe, orelheira a cabeça (salgados), Toucinho fumado ;    Rohschinken, nassgepökelt ;    and similar products  ,,250,
,,Bacon, Filet de bacon ; and similar products,,250 without added E 249 or E 250,
,,Cured tongue,,10,
,,Traditional dry cured meat products ;,,,
,,Dry cured bacon and Dry cured ham ;,,250,
,,Jamón curado, paleta curada, lomo embuchado y cecina ;,,,
,,Presunto, presunto da pá and paio do lombo ;,,,
,, Rohschinken, trockengepökelt ;    and similar products  ,,,
,,Jambon sec, jambon sel sec et autres pièces maturées séchées similaires,,250 without added E 249 or E 250,
,,Other traditionally cured meat products :,,,
,,Rohwürste (Salami and Kantwurst) ;,300 (without added E 249 or E 250),,
,, Rohschinken, trocken-/nassgepökelt ;    and similar products  ,,250,
,, Salchichón y chorizo tradicionales de larga curación ;    Saucissons secs ;    and similar products  ,250 (without added E 249 or E 250),,
,,Jellied veal and brisket ;,,10,
,, Hard, semi-hard and semi-soft cheese    Dairy-based cheese analogue  ,150 in the cheese milk or equivalent level if added after removal of whey and addition of water,,
,,Pickled herring and sprat,500,,

E 310,Propyl gallate,Fats and oils for the professional manufacture of heat-treated foods,200* (gallates, TBHQ and BHA , individually or in combination),
E 311,Octyl gallate,Frying oil and frying fat, excluding olive pomace oil,100* ( BHT ), both expressed on fat,
E 312,Dodecyl gallate,,,
E 319,Tertiary-butyl hydroquinone ( TBHQ ),Lard; fish oil; beef, poultry and sheep fat,,
E 320,Butylated hydroxyanisole ( BHA ),Cake mixes; cereal-based snack foods; milk powder for vending machines,200 (gallates, TBHQ and BHA , individually or in combination) expressed on fat,
E 321,Butylated hydroxytoluene ( BHT ),Dehydrated soups and broths; sauces; dehydrated meat; processed nuts; pre-cooked cereals,,
,,Seasonings and condiments,200 (gallates and BHA , individually or in combination) expressed on fat,
,,Dehydrated potatoes,25 (gallates, TBHQ and BHA , individually or in combination),
,,Chewing gum; food supplements,400 (gallates, TBHQ , BHT and BHA , individually or in combination),
,,Essential oils,1,000 (gallates, TBHQ and BHA , individually or in combination),
,,Flavourings other than essential oils,100* (gallates, individually or in combination),
,,,200* ( TBHQ and BHA , individually or in combination),
E 315,Erythorbic acid,Cured meat products and preserved meat products,500 expressed as erythorbic acid,
E 316,Sodium erythorbate,Preserved and semi-preserved fish products; frozen and deep-frozen fish with red skin,1,500 expressed as erythorbic acid,
E 586,4-Hexylresorcinol,Fresh, frozen and deep-frozen crustaceans,2 as residues in crustacean meat,
* When combinations of gallates, TBHQ , BHA and BHT are used, the individual levels must be reduced proportionally,