Additives Annex II: Union list of food additives approved for use in foods and conditions of use

Union list of food additives approved for use in foods and conditions of use

PART A

1. Introduction

This Union list includes:

the name of the food additive and its E-number; as an alternative more specific E-numbers and names listed in Commission Regulation (EU) No 231/2012 ( 6 ) may be used, excluding synonyms, if the named food additives have indeed been added to a certain food,

the foods to which the food additive may be added,

the conditions under which the food additive may be used,

restrictions on the sale of the food additive directly to the final consumer.

2. General provisions on listed food additives and conditions of use

1. Only the substances listed in Part B, as specified by Regulation (EU) No 231/2012, may be used as additives in foods, unless more specifically provided for in Part E.

2. Additives may only be used in the foods and under the conditions set out in Part E of this Annex.

3. In Part E of this Annex, foods are listed on the basis of food categories set out in Part D of this Annex and additives are grouped on the basis of definitions set out in Part C of this Annex.

4. Aluminium lakes prepared from all colours listed in Table 1 of Part B are authorised until 31 July 2014.

From 1 August 2014 only aluminium lakes prepared from the colours listed in Table 3 of this Part A are authorised and only in those food categories where provisions on maximum limits on aluminium coming from lakes are explicitly stated in Part E.

5. The colours E 123, E 127, E 160b(i), E 160b(ii), E 161g, E 171, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.

6. The substances listed under numbers E 407, E 407a and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.

7. When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.

8. The carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008, shall not apply to foods listed in Table 1, as regards food additives in general, and in Table 2, as regards food colours.

Table 1

Foods in which the presence of an additive may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

▼M42
1	Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004
▼M2
2	Honey as defined in Council Directive 2001/110/EC (¹)
3	Non-emulsified oils and fats of animal or vegetable origin
4	Butter
5	Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)
6	Unflavoured fermented milk products, not heat-treated after fermentation
7	Unflavoured buttermilk (excluding sterilised buttermilk)
8	Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council (²) and spring water and all other bottled or packed waters
9	Coffee (excluding flavoured instant coffee) and coffee extracts
10	Unflavoured leaf tea
11	Sugars as defined in Council Directive 2001/111/EC (³)
▼M122
12	Dry pasta, excluding gluten-free pasta (as food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients), and pasta intended for hypoproteic diets
▼M61
13	Foods for infants and young children as referred to in Regulation (EU) No 609/2013 (⁵), including foods for special medical purposes for infants and young children
▼M2
(¹) OJ L 10, 12.1.2002, p. 47. (²) OJ L 164, 26.6.2009, p. 45. (³) OJ L 10, 12.1.2002, p. 53. (⁴) OJ L 124, 20.5.2009, p. 21. ►M61 (⁵) Regulation (EU) No 609/2013 of the European Parliament and of the Council of 12 June 2013 on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control and repealing Council Directive 92/52/EEC, Commission Directives 96/8/EC, 1999/21/EC, 2006/125/EC and 2006/141/EC, Directive 2009/39/EC of the European Parliament and of the Council and Commission Regulations (EC) No 41/2009 and (EC) No 953/2009 (OJ L 181, 29.6.2013, p. 35). ◄

Table 2

Foods in which the presence of a food colour may not be permitted by virtue of the carry over principle set out in Article 18(1)(a) of Regulation (EC) No 1333/2008

1	Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
2	All bottled or packed waters
3	Milk, full fat, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)
4	Chocolate milk
5	Fermented milk (unflavoured)
6	Preserved milks as mentioned in Council Directive 2001/114/EC (¹) (unflavoured)
7	Buttermilk (unflavoured)
8	Cream and cream powder (unflavoured)
9	Oils and fats of animal or vegetable origin
10	Ripened and unripened cheese (unflavoured)
11	Butter from sheep and goats’ milk
12	Eggs and egg products as defined in Regulation (EC) No 853/2004
13	Flour and other milled products and starches
14	Bread and similar products
15	Pasta and gnocchi
16	Sugar including all mono- and disaccharides
17	Tomato paste and canned and bottled tomatoes
18	Tomato-based sauces
19	Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC (²) and vegetable juice and vegetable nectars
20	Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms
21	Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC (³); crème de pruneaux
22	Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients
23	Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council (⁴)
24	Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products
25	Salt, salt substitutes, spices and mixtures of spices
▼M112
26	Wine and other products covered by Regulation (EU) No 1308/2013 of the European Parliament and of the Council (⁵), as listed in its Annex VII part II
27	Spirit drinks defined in Annex I, categories 1-14 of Regulation (EU) 2019/787 of the European Parliament and of the Council (⁶), spirit (preceded by the name of the fruit, berries or nuts) obtained by maceration and distillation and London gin (Annex I, categories 16 and 22 of that Regulation, respectively) Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex I, categories 36, 37 and 41 of Regulation (EU) 2019/787, respectively
28	Sangria, Clarea and Zurra as mentioned in Regulation (EU) No 251/2014 of the European Parliament and of the Council (⁷)
29	Wine vinegar covered by Regulation (EU) No 1308/2013, as listed in its Annex VII part II
▼M122
30	Milk-based drinks and similar products intended for young children (⁸) and foods for infants and young children as mentioned in Regulation (EU) No 609/2013, including foods for special medical purposes for infants and young children
▼M2
31	Honey as defined in Directive 2001/110/EC
32	Malt and malt products
(¹) OJ L 15, 17.1.2002, p. 19. (²) OJ L 10, 12.1.2002, p. 58. (³) OJ L 10, 12.1.2002, p. 67. (⁴) OJ L 197, 3.8.2000, p. 19. (⁵) OJ L 347, 20.12.2013, p. 671. (⁶) OJ L 130, 17.5.2019, p. 1. (⁷) OJ L 84, 20.3.2014, p. 14. (⁸) Category of products established for the sole purpose of regulating the use of additives in the concerned food.

Table 3

Colours which may be used in the form of lakes

E-number	Name
E 100	Curcumin
▼M44
E 101	Riboflavins
▼M7
E 102	Tartrazine
E 104	Quinoline Yellow
E 110	Sunset Yellow FCF/Orange Yellow S
▼M81
E 120	Carminic acid, Carmine
▼M7
E 122	Azorubine, Carmoisine
E 123	Amaranth
E 124	Ponceau 4R, Cochineal Red A
E 127	Erythrosine
E 129	Allura Red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 141	Copper complexes of chlorophylls and chlorophyllins
E 142	Green S
▼M35
E 151	Brilliant Black PN
▼M7
E 155	Brown HT
E 163	Anthocyanins
E 180	Litholrubine BK

PART B

LIST OF ALL ADDITIVES

1. Colours

E-number	Name
E 100	Curcumin
E 101	Riboflavins
E 102	Tartrazine
E 104	Quinoline Yellow
E 110	Sunset Yellow FCF/Orange Yellow S
▼M81
E 120	Carminic acid, Carmine
▼M2
E 122	Azorubine, Carmoisine
E 123	Amaranth
E 124	Ponceau 4R, Cochineal Red A
E 127	Erythrosine
E 129	Allura Red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 140	Chlorophylls and chlorophyllins
E 141	Copper complexes of chlorophylls, chlorophyllins
E 142	Green S
E 150a	Plain caramel (¹)
E 150b	Caustic sulphite caramel
E 150c	Ammonia caramel
E 150d	Sulphite ammonia caramel
▼M35
E 151	Brilliant Black PN
▼M2
E 153	Vegetable carbon
E 155	Brown HT
E 160a	Carotenes
▼M93
E 160b(i)	Annatto bixin
E 160b(ii)	Annatto norbixin
▼M2
E 160c	Paprika extract, capsanthin, capsorubin
E 160d	Lycopene
E 160e	Beta-apo-8′-carotenal (C 30)
E 161b	Lutein
E 161g	Canthaxanthin (^*1)
E 162	Beetroot Red, betanin
E 163	Anthocyanins
E 170	Calcium carbonate
▼M98
E 171	Titanium dioxide (^*2)
▼M2
E 172	Iron oxides and hydroxides
E 173	Aluminium
E 174	Silver
E 175	Gold
E 180	Litholrubine BK
(¹) The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks). (^1) Canthaxanthin is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10). ►M98 (^2) Titanium dioxide is not authorised in the food categories listed in Part D and E. The substance is in list B1 because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council (OJ L 109, 30.4.2009, p. 10). ◄

2. Sweeteners

E-number	Name
E 420	Sorbitols
E 421	Mannitol
E 950	Acesulfame K
E 951	Aspartame
E 952	Cyclamates
E 953	Isomalt
E 954	Saccharins
E 955	Sucralose
E 957	Thaumatin
E 959	Neohesperidine DC
▼M96
E 960a	Steviol glycosides from Stevia
▼M119
E 960b	Steviol glycosides from fermentation
▼M96
E 960c	Enzymatically produced steviol glycosides
▼M105
E 960d	Glucosylated steviol glycosides
▼M2
E 961	Neotame
E 962	Salt of aspartame-acesulfame
▼M14
E 964	Polyglycitol syrup
▼M2
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol
▼M39
E 969	Advantame
▼M2

3. Additives other than colours and sweeteners

E-number	Name
E 170	Calcium carbonate
▼M25
E 172	Iron oxides and hydroxides
▼M2
E 200	Sorbic acid
E 202	Potassium sorbate
▼M76 —————
▼M2
E 210	Benzoic acid (¹)
E 211	Sodium benzoate (¹)
E 212	Potassium benzoate (¹)
E 213	Calcium benzoate (¹)
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite
E 234	Nisin
E 235	Natamycin
E 239	Hexamethylene tetramine
E 242	Dimethyl dicarbonate
▼M41
E 243	Ethyl lauroyl arginate
▼M101
E 246	Glycolipids
▼M2
E 249	Potassium nitrite
E 250	Sodium nitrite
E 251	Sodium nitrate
E 252	Potassium nitrate
E 260	Acetic acid
▼M20
E 261	Potassium acetates (⁴)
▼M2
E 262	Sodium acetates
E 263	Calcium acetate
▼M108
E 267	Buffered vinegar
▼M2
E 270	Lactic acid
E 280	Propionic acid
E 281	Sodium propionate
E 282	Calcium propionate
E 283	Potassium propionate
E 284	Boric acid
E 285	Sodium tetraborate (borax)
E 290	Carbon dioxide
E 296	Malic acid
E 297	Fumaric acid
E 300	Ascorbic acid
E 301	Sodium ascorbate
E 302	Calcium ascorbate
E 304	Fatty acid esters of ascorbic acid
E 306	Tocopherol-rich extract
E 307	Alpha-tocopherol
E 308	Gamma-tocopherol
E 309	Delta-tocopherol
E 310	Propyl gallate
▼M82 —————
▼M2
E 315	Erythorbic acid
E 316	Sodium erythorbate
E 319	Tertiary-butyl hydroquinone (TBHQ)
E 320	Butylated hydroxyanisole (BHA)
E 321	Butylated hydroxytoluene (BHT)
E 322	Lecithins
▼M100
E 322a	Oat lecithin
▼M2
E 325	Sodium lactate
E 326	Potassium lactate
E 327	Calcium lactate
E 330	Citric acid
E 331	Sodium citrates
E 332	Potassium citrates
E 333	Calcium citrates
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
E 336	Potassium tartrates
E 337	Sodium potassium tartrate
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
▼M111
E 345(i)	Trimagnesium dicitrate
▼M2
E 350	Sodium malates
E 351	Potassium malate
E 352	Calcium malates
E 353	Metatartaric acid

PART C

DEFINITIONS OF GROUPS OF ADDITIVES

(1) Group I

E-number	Name	Specific maximum level
E 170	Calcium carbonate	quantum satis
E 260	Acetic acid	quantum satis
▼M20
E 261	Potassium acetates (⁴)	quantum satis
▼M2
E 262	Sodium acetates	quantum satis
E 263	Calcium acetate	quantum satis
▼M108
E 267	Buffered vinegar	quantum satis
▼M2
E 270	Lactic acid	quantum satis
E 290	Carbon dioxide	quantum satis
E 296	Malic acid	quantum satis
E 300	Ascorbic acid	quantum satis
E 301	Sodium ascorbate	quantum satis
E 302	Calcium ascorbate	quantum satis
E 304	Fatty acid esters of ascorbic acid	quantum satis
E 306	Tocopherol-rich extract	quantum satis
E 307	Alpha-tocopherol	quantum satis
E 308	Gamma-tocopherol	quantum satis
E 309	Delta-tocopherol	quantum satis
E 322	Lecithins	quantum satis
E 325	Sodium lactate	quantum satis
E 326	Potassium lactate	quantum satis
E 327	Calcium lactate	quantum satis
E 330	Citric acid	quantum satis
E 331	Sodium citrates	quantum satis
E 332	Potassium citrates	quantum satis
E 333	Calcium citrates	quantum satis
▼M115 —————
▼M2
E 350	Sodium malates	quantum satis
E 351	Potassium malate	quantum satis
E 352	Calcium malates	quantum satis
▼M115 —————
▼M2
E 380	Triammonium citrate	quantum satis
E 400	Alginic acid	quantum satis (¹)
E 401	Sodium alginate	quantum satis (¹)
E 402	Potassium alginate	quantum satis (¹)
E 403	Ammonium alginate	quantum satis (¹)
E 404	Calcium alginate	quantum satis (¹)
E 406	Agar	quantum satis (¹)
E 407	Carrageenan	quantum satis (¹)
E 407a	Processed euchema seaweed	quantum satis (¹)
E 410	Locust bean gum	quantum satis (¹) (²)
E 412	Guar gum	quantum satis (¹) (²)
E 413	Tragacanth	quantum satis (¹)
E 414	Gum arabic (Acacia gum)	quantum satis (¹)
E 415	Xanthan gum	quantum satis (¹) (²)
E 417	Tara gum	quantum satis (¹) (²)
E 418	Gellan gum	quantum satis (¹)
E 422	Glycerol	quantum satis
▼M53
E 425	Konjac (i) Konjac gum (ii) Konjac glucomannane	10 g/kg, individually or in combination (¹) (²) (³)
▼M89
E 426	Soybean hemicellulose	quantum satis
▼M2
E 440	Pectins	quantum satis (¹)
E 460	Cellulose	quantum satis
E 461	Methyl cellulose	quantum satis
E 462	Ethyl cellulose	quantum satis
E 463	Hydroxypropyl cellulose	quantum satis
E 464	Hydroxypropyl methyl cellulose	quantum satis
E 465	Ethyl methyl cellulose	quantum satis
▼M35
E 466	Sodium carboxy methyl cellulose, Cellulose gum	quantum satis
▼M2
E 469	Enzymatically hydrolysed carboxy methyl cellulose	quantum satis
E 470a	Sodium, potassium and calcium salts of fatty acids	quantum satis
E 470b	Magnesium salts of fatty acids	quantum satis
E 471	Mono- and diglycerides of fatty acids	quantum satis
E 472a	Acetic acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472b	Lactic acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472d	Tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472e	Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 472f	Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids	quantum satis
E 500	Sodium carbonates	quantum satis
E 501	Potassium carbonates	quantum satis
E 503	Ammonium carbonates	quantum satis
E 504	Magnesium carbonates	quantum satis
E 507	Hydrochloric acid	quantum satis
E 508	Potassium chloride	quantum satis
E 509	Calcium chloride	quantum satis
E 511	Magnesium chloride	quantum satis
E 513	Sulphuric acid	quantum satis
E 514	Sodium sulphates	quantum satis
E 515	Potassium sulphates	quantum satis
E 516	Calcium sulphate	quantum satis
E 524	Sodium hydroxide	quantum satis
E 525	Potassium hydroxide	quantum satis
E 526	Calcium hydroxide	quantum satis
E 527	Ammonium hydroxide	quantum satis
E 528	Magnesium hydroxide	quantum satis
E 529	Calcium oxide	quantum satis
E 530	Magnesium oxide	quantum satis
E 570	Fatty acids	quantum satis
E 574	Gluconic acid	quantum satis

(2) Group II: Food colours authorised at quantum satis

E-number	Name
E 101	Riboflavins
E 140	Chlorophylls, Chlorophyllins
E 141	Copper complexes of chlorophylls and chlorophyllins
E 150a	Plain caramel
E 150b	Caustic sulphite caramel
E 150c	Ammonia caramel
E 150d	Sulphite ammonia caramel
E 153	Vegetable carbon
E 160a	Carotenes
E 160c	Paprika extract, capsanthin, capsorubin
E 162	Beetroot Red, betanin
E 163	Anthocyanins
E 170	calcium carbonate
▼M98 —————
▼M2
E 172	Iron oxides and hydroxides

(3) Group III: Food colours with combined maximum limit

E-number	Name
E 100	Curcumin
E 102	Tartrazine
▼M6 —————
▼M81
E 120	Carminic acid, Carmine
▼M2
E 122	Azorubine, Carmoisine
▼M6 —————
▼M2
E 129	Allura red AC
E 131	Patent Blue V
E 132	Indigotine, Indigo carmine
E 133	Brilliant Blue FCF
E 142	Green S
▼M35
E 151	Brilliant Black PN
▼M2
E 155	Brown HT
E 160e	Beta-apo-8′-carotenal (C 30)
E 161b	Lutein

(4) Group IV: Polyols

E-number	Name
E 420	Sorbitols
E 421	Mannitol
E 953	Isomalt
E 965	Maltitols
E 966	Lactitol
E 967	Xylitol
E 968	Erythritol

(5) Other additives that may be regulated combined

(a) E 200 – 202: Sorbic acid – potassium sorbate (SA)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate

(b) E 210–213: Benzoic acid — benzoates (BA)

E-number	Name
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
▼M76 —————
▼M2
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate

(d) E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
▼M76 —————
▼M2
E 210	Benzoic acid
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

(e) E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB)

E-number	Name
E 200	Sorbic acid
E 202	Potassium sorbate
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

(f) E 214–219: p-hydroxybenzoates (PHB)

E-number	Name
E 214	Ethyl-p-hydroxybenzoate
E 215	Sodium ethyl p-hydroxybenzoate
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

(g) E 220–228: Sulphur dioxide — sulphites

E-number	Name
E 220	Sulphur dioxide
E 221	Sodium sulphite
E 222	Sodium hydrogen sulphite
E 223	Sodium metabisulphite
E 224	Potassium metabisulphite
E 226	Calcium sulphite
E 227	Calcium hydrogen sulphite
E 228	Potassium hydrogen sulphite

(h) E 249–250: Nitrites

E-number	Name
E 249	Potassium nitrite
E 250	Sodium nitrite

(i) E 251–252: Nitrates

E-number	Name
E 251	Sodium nitrate
E 252	Potassium nitrate

(j) E 280–283: Propionic acid — propionates

E-number	Name
E 280	Propionic acid
E 281	Sodium propionate
E 282	Calcium propionate
E 283	Potassium propionate

(k) E 310–320: Propyl gallate, TBHQ and BHA

E-number	Name
E 310	Propyl gallate
E 319	Tertiary-butyl hydroquinone (TBHQ)
E 320	Butylated hydroxyanisole (BHA)

(k.2) E 334 – 337 and E 354: Tartaric acid – tartrates

E-number	Name
E 334	Tartaric acid (L(+)-)
E 335	Sodium tartrates
E 336	Potassium tartrates
E 337	Sodium potassium tartrate
E 354	Calcium tartrate

(l) E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates

E-number	Name
E 338	Phosphoric acid
E 339	Sodium phosphates
E 340	Potassium phosphates
E 341	Calcium phosphates
E 343	Magnesium phosphates
E 450	Diphosphates (¹)
E451	Triphosphates
E 452	Polyphosphates
(¹) E 450 (ix) is not included

(m) E 355–357: Adipic acid — adipates

E-number	Name
E 355	Adipic acid
E 356	Sodium adipate
E 357	Potassium adipate

(n) E 432–436: Polysorbates

E-number	Name
E 432	Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433	Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434	Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435	Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436	Polyoxyethylene sorbitan tristearate (polysorbate 65)

(o) E 473–474: Sucrose esters of fatty acids, Sucroglycerides

E-number	Name
E 473	Sucrose esters of fatty acids
E 474	Sucroglycerides

(p) E 481–482: Stearoyl-2-lactylates

E-number	Name
E 481	Sodium stearoyl-2-lactylate
E 482	Calcium stearoyl-2-lactylate

(q) E 491–495: Sorbitan esters

E-number	Name
E 491	Sorbitan monostearate
E 492	Sorbitan tristearate
E 493	Sorbitan monolaurate
E 494	Sorbitan monooleate
E 495	Sorbitan monopalmitate

(r) E 520–523: Aluminium sulphates

E-number	Name
E 520	Aluminium sulphate
E 521	Aluminium sodium sulphate
E 522	Aluminium potassium sulphate
E 523	Aluminium ammonium sulphate

E 551 – 559: Silicon dioxide – silicates (⁷)

E-number	Name
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc
E 554	Sodium aluminium silicate
E 555	Potassium aluminium silicate
E 556	Calcium aluminium silicate
E 559	Aluminium silicate (Kaolin)

E 551 – 553: Silicon dioxide – silicates (⁸)

E-number	Name
E 551	Silicon dioxide
E 552	Calcium silicate
E 553a	Magnesium silicate
E 553b	Talc

(t) E 620–625: Glutamic acid — glutamates

E-number	Name
E 620	Glutamic acid
E 621	Monosodium glutamate
E 622	Monopotassium glutamate
E 623	Calcium diglutamate
E 624	Monoammonium glutamate
E 625	Magnesium diglutamate

(u) E 626–635: Ribonucleotides

E-number	Name
E 626	Guanylic acid
E 627	Disodium guanylate
E 628	Dipotassium guanylate
E 629	Calcium guanylate
E 630	Inosinic acid
E 631	Disodium inosinate
E 632	Dipotassium inosinate
E 633	Calcium inosinate
E 634	Calcium 5′-ribonucleotides
E 635	Disodium 5′-ribonucleotides

(v) E 960a – 960d: Steviol glycosides

E-number	Name
E 960a	Steviol glycosides from stevia
E 960b	Steviol glycosides from fermentation
E 960c	Enzymatically produced steviol glycosides
E 960d	Glucosylated steviol glycosides

PART D

FOOD CATEGORIES

Number	Name
0.	All categories of foods
01.	Dairy products and analogues
01.1	Unflavoured pasteurised and sterilised (including UHT) milk
01.2	Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3	Unflavoured fermented milk products, heat-treated after fermentation
01.4	Flavoured fermented milk products including heat-treated products
01.5	Dehydrated milk as defined by Directive 2001/114/EC
01.6	Cream and cream powder
01.6.1	Unflavoured pasteurised cream (excluding reduced fat creams)
01.6.2	Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %
01.6.3	Other creams
01.7	Cheese and cheese products
01.7.1	Unripened cheese excluding products falling in category 16
01.7.2	Ripened cheese
01.7.3	Edible cheese rind
01.7.4	Whey cheese
01.7.5	Processed cheese
01.7.6	Cheese products (excluding products falling in category 16)
01.8	Dairy analogues, including beverage whiteners
▼M65
01.9	Edible caseinates
▼M122
01.10	Milk-based drinks and similar products intended for young children (¹)
▼M2
02.	Fats and oils and fat and oil emulsions
02.1	Fats and oils essentially free from water (excluding anhydrous milkfat)
02.2	Fat and oil emulsions mainly of type water-in-oil
02.2.1	Butter and concentrated butter and butter oil and anhydrous milkfat
02.2.2	Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions
02.3	Vegetable oil pan spray
03.	Edible ices
04.	Fruit and vegetables
04.1	Unprocessed fruit and vegetables
04.1.1	Entire fresh fruit and vegetables
04.1.2	Peeled, cut and shredded fruit and vegetables
04.1.3	Frozen fruit and vegetables
04.2	Processed fruit and vegetables
04.2.1	Dried fruit and vegetables
04.2.2	Fruit and vegetables in vinegar, oil, or brine
04.2.3	Canned or bottled fruit and vegetables
04.2.4	Fruit and vegetable preparations, excluding products covered by 5.4
04.2.4.1	Fruit and vegetable preparations excluding compote
04.2.4.2	Compote, excluding products covered by category 16
04.2.5	Jam, jellies and marmalades and similar products
04.2.5.1	Extra jam and extra jelly as defined by Directive 2001/113/EC
04.2.5.2	Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC
04.2.5.3	Other similar fruit or vegetable spreads
04.2.5.4	Nut butters and nut spreads
04.2.6	Processed potato products
05.	Confectionery
05.1	Cocoa and chocolate products as covered by Directive 2000/36/EC
05.2	Other confectionery including breath refreshening microsweets
05.3	Chewing gum
05.4	Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4
06.	Cereals and cereal products
06.1	Whole, broken, or flaked grain
06.2	Flours and other milled products and starches
06.2.1	Flours
06.2.2	Starches
06.3	Breakfast cereals
06.4	Pasta
06.4.1	Fresh pasta
06.4.2	Dry pasta
06.4.3	Fresh pre-cooked pasta
06.4.4	Potato gnocchi
06.4.5	Fillings of stuffed pasta (ravioli and similar)
06.5	Noodles
06.6	Batters
06.7	Pre-cooked or processed cereals
07.	Bakery wares
07.1	Bread and rolls
07.1.1	Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt
07.1.2	Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek
07.2	Fine bakery wares
▼M42
08.	Meat
08.1	Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004
08.2	Meat preparations as defined by Regulation (EC) No 853/2004
08.3	Meat products
08.3.1	Non-heat-treated meat products
08.3.2	Heat-treated meat products
08.3.3	Casings and coatings and decorations for meat
▼M110
08.3.4	Traditional and traditionally cured meat products with specific provisions concerning nitrites and nitrates
▼M42
08.3.4.1	Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
08.3.4.2	Traditional dry cured products. (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)
▼M110
08.3.4.3	Other traditional and traditionally cured products (including 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)
▼M2
09.	Fish and fisheries products
09.1	Unprocessed fish and fisheries products
09.1.1	Unprocessed fish
09.1.2	Unprocessed molluscs and crustaceans
09.2	Processed fish and fishery products including mollusks and crustaceans
09.3	Fish roe
10.	Eggs and egg products
10.1	Unprocessed eggs
10.2	Processed eggs and egg products

PART E

AUTHORISED FOOD ADDITIVES AND CONDITIONS OF USE IN FOOD CATEGORIES

Category number	E-number	Name	Maximum level (mg/l or mg/kg as appropriate)	Footnotes	Restrictions/exceptions
▼M61
0	Food additives permitted in all categories of foods excluding foods for infants and young children, except where specifically provided for
	▼M122
	E 290	Carbon dioxide	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
	E 938	Argon	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
	E 939	Helium	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
	E 941	Nitrogen	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
	E 942	Nitrous oxide	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
	E 948	Oxygen	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
	E 949	Hydrogen	quantum satis		may be used in foods for infants and young children and foods mentioned in Part E, point 01.10, of Annex II
	▼M61
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10 000	(1) (4) (57)	only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in Table 1 of Part A of this Annex
	▼M7
	E 551-559	Silicon dioxide – silicates	10 000	(1) (57)	only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in table 1 of Part A of this Annex Period of application: until 31 January 2014
	▼M61
	E 551-553	Silicon dioxide – silicates	10 000	(1) (57)	only foods in dried powdered form (i.e. foods dried during the production process, and mixtures thereof), excluding foods listed in Table 1 of Part A of this Annex
	E 459	Beta-cyclodextrin	quantum satis		only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex
	▼M7
	E 551-559	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form, excluding the foods listed in table 1 of Part A of this Annex Period of application: until 31 January 2014
	▼M61
	E 551-553	Silicon dioxide – silicates	quantum satis	(1)	only foods in tablet and coated tablet form, excluding the foods listed in Table 1 of Part A of this Annex
		▼M2
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P₂O₅
		(57): The maximum level shall apply unless a different maximum level is specified in points 01 to 18 of this Annex in relation to individual foods or categories of foods
01	Dairy products and analogues
01.1	Unflavoured pasteurised and sterilised (including UHT) milk
	E 331	Sodium citrates	4 000		only UHT goat milk
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 000	(1) (4)	only sterilised and UHT milk
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P₂O₅
01.2	Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation
01.3	Unflavoured fermented milk products, heat-treated after fermentation
	Group I	Additives
	▼M76
	E 200 – 202	Sorbic acid – potassium sorbate	1 000	(1) (2)	only curdled milk
	▼M115
	E 334–337 and E 354	Tartaric acid – tartrates	750	(1) (2)
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
01.4	Flavoured fermented milk products including heat-treated products
	Group I	Additives
	▼M7
	Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(74)	Period of application: from 1 August 2014
	Group III	Colours with combined maximum limit	150		Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	150	(74)	Period of application: from 1 August 2014
	▼M2
	Group IV	Polyols	quantum satis		only energy-reduced products or with no added sugar
	▼M6
	E 104	Quinoline Yellow	10	(61)
	E 110	Sunset Yellow FCF/Orange Yellow S	5	(61)
	E 124	Ponceau 4R, Cochineal Red A	5	(61)
	▼M93
	E 160b(i)	Annatto bixin	15	(94)
	E 160b(ii)	Annatto norbixin	4	(94)
	▼M2
	E 160d	Lycopene	30
	▼M76
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	300	(1) (2)	only non-heat-treated dairy based desserts
	▼M2
	E 297	Fumaric acid	4 000		only fruit-flavoured desserts
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	3 000	(1) (4)
	E 355-357	Adipic acid — adipates	1 000		only fruit-flavoured desserts
	E 363	Succinic acid	6 000
	E 416	Karaya gum	6 000
	E 427	Cassia gum	2 500
	E 432-436	Polysorbates	1 000
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000
	E 475	Polyglycerol esters of fatty acids	2 000
	E 477	Propane-1,2-diol esters of fatty acids	5 000
	E 481-482	Stearoyl-2-lactylates	5 000
	▼M109 —————
	▼M2
	E 491-495	Sorbitan esters	5 000
	E 950	Acesulfame K	350		only energy-reduced products or with no added sugar
	E 951	Aspartame	1 000		only energy-reduced products or with no added sugar
	E 952	Cyclamic acid and its Na and Ca salts	250	(51)	only energy-reduced products or with no added sugar
	E 954	Saccharin and its Na, K and Ca salts	100	(52)	only energy-reduced products or with no added sugar
	E 955	Sucralose	400		only energy-reduced products or with no added sugar
	E 957	Thaumatin	5		only as flavour enhancer
	E 959	Neohesperidine DC	50		only energy-reduced products or with no added sugar
	▼M105
	E 960a – 960d	Steviol glycosides	100	(1) (60)	only energy-reduced products or with no added sugar
	▼M2
	E 962	Salt of aspartame-acesulfame	350	(11)a (49) (50)	only energy-reduced products or with no added sugar
	E 961	Neotame	32		only energy-reduced products or with no added sugar
	▼M39
	E 969	Advantame	10		only energy-reduced products or with no added sugar
		▼M2
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(4): The maximum level is expressed as P₂O₅
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
		(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
		(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
		(51): Maximum usable levels are expressed in free acid
		(52): Maximum usable levels are expressed in free imide

Annex II - Union list of food additives approved for use in foods and conditions of use