
1 
These Regulations may be cited as the Miscellaneous Food Additives Regulations 1995, and shall come into force on 1st January 1996.
2 

(1) In these Regulations, unless the context otherwise requires—
 “acid” means any substance which increases the acidity of a food or imparts a sour taste to it, or both;
 “acidity regulator” means any substance which alters or controls the acidity or alkalinity of a food;
 “the Act” means the Food Safety Act 1990;
 “anti-caking agent” means any substance which reduces the tendency of individual particles of a food to adhere to one another;
 “anti-foaming agent” means any substance which prevents or reduces foaming;
 “antioxidant” means any substance which prolongs the shelf-life of a food by protecting it against deterioration caused by oxidation, including fat rancidity and colour changes;
 “bulking agent” means any substance which contributes to the volume of a food without contributing significantly to its available energy value;
 “carrier” and “carrier solvent” mean any substance, other than a substance generally considered as food, used to dissolve, dilute, disperse or otherwise physically modify a miscellaneous additive, colour or sweetener, or an enzyme which is not acting as a processing aid, without altering its technological function (and without exerting any technological effect itself) in order to facilitate its handling, application or use;
 “colour” has the same meaning as in the Colours in Food Regulations 1995;
 “Directive 89/107/EEC” means Council Directive 89/107/EEC on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption;
 “Directive 89/398/EEC” means Council Directive 89/398/EEC on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses;
 “Directive 95/2/EC” means European Parliament and Council Directive 95/2/EC on food additives other than colours and sweeteners (as corrected);
 “emulsifier” means any substance which makes it possible to form or maintain a homogenous mixture of two or more immiscible phases, such as oil and water, in a food;
 “emulsifying salt” means any substance which converts proteins contained in cheese into a dispersed form, thereby bringing about homogenous distribution of fat and other components;
 “firming agent” means any substance which makes or keeps tissues of fruit or vegetables firm or crisp or which interacts with a gelling agent to produce or strengthen a gel;
 “flavour enhancer” means any substance which enhances the existing taste or odour, or both, of a food;
 “foaming agent” means any substance which makes it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid food;
 “food” means food sold, or intended for sale, for human consumption and in regulation 6 and for the purposes of regulation 9 includes a food additive;
 “food additive” means—
(a) any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may reasonably be expected to result, in it or its by-products becoming directly or indirectly a component of such foods; or
(b) a carrier or carrier solvent;but does not include—
(i) any substance used for the treatment of drinking water as provided for in Council Directive 80/778/EEC relating to the quality of water intended for human consumption, as amended by Council Directive 81/858/EEC and Council Directive 91/692/EEC;
(ii) any product containing pectin and derived from dried apple pomace or peel of citrus fruit, or from a mixture of both, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);
(iii) chewing gum bases;
(iv) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;
(v) ammonium chloride;
(vi) blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;
(vii) amino acids and their salts (other than glumatic acid, glycine, cysteine and cystine and their salts) having no additive function;
(viii) caseinates and casein;
(ix) inulin;
 “gelling agent” means any substance which gives a food texture through the formation of a gel;
 “glazing agent” means any substance which, when applied to the external surface of a food, imparts a shiny appearance or provides a protective coating, and includes lubricants;
 “humectant” means any substance which prevents a food from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or which promotes the dissolution of a powder in an aqueous medium;
 “infants” means children under the age of twelve months;
 “member State” means a member State of the European Community;
 “miscellaneous additive” means any food additive which is used or intended to be used primarily as an acid, acidity regulator, anti-caking agent, anti-foaming agent, antioxidant, bulking agent, carrier, carrier solvent, emulsifier, emulsifying salt, firming agent, flavour enhancer, foaming agent, gelling agent, glazing agent, humectant, modified starch, packaging gas, preservative, propellant, raising agent, sequestrant, stabiliser or thickener, but does not include any processing aid;
 “modified starch” means any substance obtained by one or more chemical treatments of edible starch, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;
 “packaging gas” means any gas, other than air, which is introduced into a container before, during or after the placing of a food in that container;
 “permitted miscellaneous additive” means any miscellaneous additive listed in Schedule 1, 2, 3 or 4, which satisfies the purity criteria (if any) for that additive;
 “preservative” means any substance which prolongs the shelf-life of a food by protecting it against deterioration caused by micro-organisms;
 “processed”, in relation to any food, means having undergone any treatment resulting in a substantial change in the original state of the food, but does not include dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking, and “unprocessed” shall be construed accordingly;
 “processing aid” means any substance not consumed as a food by itself, intentionally used in the processing of raw materials, foods or their ingredients to fulfil a certain technological purpose during treatment or processing, and which may result in the unintentional but technically unavoidable presence of residues of the substance or its derivatives in the final product, provided that these residues do not present any health risk and do not have any technological effect on the finished product;
 “propellant” means any gas, other than air, which expels a food from a container;
 “purity criteria” means the purity criteria (if any) for that miscellaneous additive specified or referred to in Schedule 5;
 “raising agent” means any substance or combination of substances which liberates gas and thereby increases the volume of a dough or a batter;
 “relevant food additive” means any miscellaneous additive, colour or sweetener, or an enzyme which is not acting as a processing aid;
 “sell” includes possess for sale, and offer, expose or advertise for sale, and “sale” and “sold” shall be construed accordingly;
 “sequestrant” means any substance which forms a chemical complex with metallic ions;
 “stabiliser” means any substance which makes it possible to maintain the physico-chemical state of a food, including any substance which enables a homogenous dispersion of two or more immiscible substances in a food to be maintained, and any substance which stabilises, retains or intensifies an existing colour of a food;
 “sweetener” has the same meaning as in the Sweeteners in Food Regulations 1995;
 “thickener” means any substance which increases the viscosity of a food;
 “young children” means children aged between one and three years.
(2) Other expressions used in these Regulations and in Directive 95/2/EC have, in so far as the context admits, the same meaning in these Regulations as they bear in that Directive.
(3) Any reference in these Regulations to a Community instrument is a reference to it as amended, modified or otherwise adapted.
(4) Any reference in these Regulations to a numbered regulation or Schedule shall, unless the context otherwise requires, be construed as a reference to the regulation or Schedule bearing that number in these Regulations, and in the case of a Schedule shall be read with any note thereto.
(5) Any reference in these Regulations to—
(a) a maximum level of permitted miscellaneous additive in or on a food, or in respect of a food additive, is to the maximum level of that permitted miscellaneous additive in or on the food, or in respect of the food additive, as sold, unless otherwise indicated;
(b) quantum satismeans that no maximum level of permitted miscellaneous additive in or on a corresponding food is specified but that in or on such food a permitted miscellaneous additive may be used in accordance with good manufacturing practice at a level not higher than is necessary to achieve the intended purpose and provided that such use does not mislead the consumer.
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(1) No person shall use in or on any food any miscellaneous additive other than a permitted miscellaneous additive.
(2) Subject to regulation 4(2) and Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food which is listed in Schedule 6 but not in column 1 of Schedule 7.
(3) Subject to regulation 4(2) and Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food listed in column 1 of Schedule 7, except a permitted miscellaneous additive which is listed, or referred to, in relation to that food in column 2 of that Schedule in an amount not exceeding the maximum level (if any) for such additive in or on such food as listed in column 3 of that Schedule.
(4) No person shall use any permitted miscellaneous additive listed in Schedule 1 in or on any food which is not listed in Schedule 6 or in column 1 of Schedule 7 and is not referred to in paragraph (7) below in an amount higher thanquantum satisor otherwise than in compliance with Notes 1 and 3 to Schedule 1.
(5) Subject to paragraphs (1) and (2) of regulation 4, no person shall use any permitted miscellaneous additive listed in Schedule 2 or 3 in or on any food which is not referred to in paragraph (7) below, other than a food listed in either of those Schedules in relation to that additive and in accordance with the provisions contained in those Schedules governing the use of such additive in or on such food.
(6) No person shall use any miscellaneous additive primarily as a carrier or carrier solvent unless that additive is a permitted miscellaneous additive listed in Schedule 4 and its use complies with the restrictions (if any) mentioned in relation to that additive in column 3 of that Schedule.
(7) Subject to Note 2 to Schedule 1, no person shall use any permitted miscellaneous additive in or on any food for infants or young children as referred to in Directive 89/398/EEC (including any food for infants and young children not in good health) unless that additive is listed in Schedule 8, in which case it may be used only in accordance with the conditions contained in that Schedule.
(8) No person shall use in or on any food for infants or young children as referred to in Directive 89/398/EEC (including any food for infants and young children not in good health) any relevant food additive in combination with a miscellaneous additive which has been used primarily as a carrier or carrier solvent unless that miscellaneous additive is listed in Schedule 8 and its presence in or on the food is in accordance with the conditions contained in that Schedule.
4 

(1) Subject to paragraphs (3) and (4) below, any food in or on which a permitted miscellaneous additive is used without contravening any of the provisions of paragraphs (2) to (5) or (7) of regulation 3 may itself be used as an ingredient in a compound food in or on which the use of such miscellaneous additive is not otherwise permitted; and the presence in or on that compound food of such miscellaneous additive as a result of its containing such an ingredient shall not constitute a contravention of any of the provisions of those paragraphs of regulation 3.
(2) Subject to paragraph (4) below, there may be used in or on a food any permitted miscellaneous additive the use of which would otherwise constitute a contravention of any of the provisions of paragraphs (2) to (5) or (7) of regulation 3, where such a food is destined to be used solely in the preparation of a compound food and the resulting presence in or on that compound food of such miscellaneous additive does not itself constitute a contravention of any of the provisions of those paragraphs of regulation 3.
(3) Paragraph (1) above shall not apply in the case of any compound food listed in Schedule 6 or in column 1 of Schedule 7.
(4) Paragraphs (1) and (2) above shall not apply in the case of any food for infants or young children as referred to in Directive 89/398/EEC, except where specifically provided in these Regulations.
5 

(1) No person shall sell any miscellaneous additive for use in or on food unless that additive is a permitted miscellaneous additive.
(2) No person shall sell any miscellaneous additive for use primarily as a carrier or carrier solvent unless that additive is a permitted miscellaneous additive listed in Schedule 4.
(3) No person shall sell directly to the consumer any miscellaneous additive other than a permitted miscellaneous additive.
(4) No person shall sell any food having in it or on it any added miscellaneous additive other than a permitted miscellaneous additive which has been used, or is present, in or on that food without contravening any of the provisions of paragraphs (1) to (5), (7) or (8) of regulation 3.
(5) No person shall sell any relevant food additive in combination with a miscellaneous additive which has been used primarily as a carrier or carrier solvent unless that miscellaneous additive has been used in respect of that relevant food additive without contravening the provisions of regulation 3(6).
6 
Where any food is certified by a food analyst as being food which it is an offence against these Regulations to sell, that food may be treated for the purposes of section 9 of the Act (under which a food may be seized and destroyed on the order of a justice of the peace) as failing to comply with food safety requirements, and section 8(3) shall apply for the purposes of these Regulations as it applies for the purposes of the Act.
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(1) If any person contravenes or fails to comply with any of the provisions of these Regulations he shall be guilty of an offence, and liable on summary conviction to a fine not exceeding level 5 on the standard scale.
(2) Where an offence under these Regulations is committed in Scotland by a Scottish partnership and is proved to have been committed with the consent or connivance of, or to be attributable to any neglect on the part of, a partner, he as well as the partnership shall be guilty of the offence and be liable to be proceeded against and punished accordingly.
(3) Subject to paragraph (4) below, each food authority shall enforce and execute these Regulations in its area.
(4) In this regulation “food authority” does not include—
(a) the council of a district in a non-metropolitan county in England except where the county functions have been transferred to that council pursuant to a structural change,
(b) until 1st April 1996, the council of a district in Wales, or
(c) the appropriate Treasurer referred to in section 5(1)(c) of the Act (which deals with the Inner Temple and the Middle Temple).
8 
In any proceedings for an offence under these Regulations it shall be a defence for the person charged to prove—
(a) that the food or, as the case may be, the food additive in respect of which the offence is alleged to have been committed was intended for export to a country which has legislation analogous to these Regulations and that such food or food additive complies with that legislation; and
(b) in the case of export to another member State, that the legislation complies with Directive 89/107/EEC and Directive 95/2/EC.
9 
The following provisions of the Act shall apply for the purposes of these Regulations as they apply for the purposes of section 8, 14 or 15 of the Act and, unless the context otherwise requires, any reference in them to the Act shall be construed for the purposes of these Regulations as a reference to these Regulations—
(a) section 2 (extended meaning of “sale” etc.);
(b) section 3 (presumption that food intended for human consumption);
(c) section 20 (offences due to fault of another person);
(d) section 21 (defence of due diligence);
(e) section 22 (defence of publication in the course of business);
(f) section 30(8) (which relates to documentary evidence);
(g) section 33 (obstruction etc. of officers);
(h) section 36 (offences by bodies corporate);
(i) section 44 (protection of officers acting in good faith).
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(1) The Regulations specified in columns 1 and 2 of Schedule 9 shall be revoked to the extent specified in column 3 of that Schedule.
(2) In the Mineral Hydrocarbons in Food Regulations 1966, in regulation 3 (exemptions)—
(a) there shall be substituted for paragraph (1) the following paragraph—“
(1) Regulation 4 of these regulations shall not apply in relation to—
(a) any food containing mineral hydrocarbon by reason not of the inclusion of mineral hydrocarbon as an ingredient in such food but because of the use of mineral hydrocarbon as a lubricant or greasing agent on some surface with which such food has necessarily to come into contact during the course of preparation if such food contains by reason thereof not more than 0.2 part by weight of mineral hydrocarbon per 100 parts by weight of the food;
(b) any chewing compound which—
(i) contains no more than 60 parts by weight of solid mineral hydrocarbon per 100 parts by weight of chewing compound, and
(ii) contains no mineral hydrocarbon other than any mineral hydrocarbon which complies with the specification therefor set forth in paragraph 4 of Part I of the Schedule to these regulations;
(c) the rind of any whole pressed cheese;
(d) any food containing mineral hydrocarbon where the use of that mineral hydrocarbon in or on that food is as a miscellaneous additive, as defined in the Miscellaneous Food Additives Regulations 1995, and complies with the provisions of those Regulations.”;
(b) in the proviso to paragraph (2), for the words “paragraph (1)(e)” there shall be substituted the words “paragraph (1)(b)”;
(c) in paragraph (3), for the words “paragraph (1)(a) to (g)” there shall be substituted the words “paragraph (1)(a) to (c)”.
(3) In the Mineral Hydrocarbons in Food (Scotland) Regulations 1966, in regulation 4 (exemptions)—
(a) there shall be substituted for paragraph (1) the following paragraph—“
(1) Regulation 5 of these regulations shall not apply in relation to—
(a) any food containing mineral hydrocarbon by reason not of the inclusion of mineral hydrocarbon as an ingredient in such food but because of the use of mineral hydrocarbon as a lubricant or greasing agent on some surface with which such food has necessarily to come into contact during the course of preparation if such food contains by reason thereof not more than 0.2 part by weight of mineral hydrocarbon per 100 parts by weight of the food;
(b) any chewing compound which—
(i) contains no more than 60 parts by weight of solid mineral hydrocarbon per 100 parts by weight of chewing compound, and
(ii) contains no mineral hydrocarbon other than any mineral hydrocarbon which complies with the specification therefor set forth in paragraph 4 of Part I of the Schedule to these regulations;
(c) the rind of any whole pressed cheese;
(d) any food containing mineral hydrocarbon where the use of that mineral hydrocarbon in or on that food is as a miscellaneous additive, as defined in the Miscellaneous Food Additives Regulations 1995, and complies with the provisions of those Regulations.”;
(b) in the proviso to paragraph (2), for the words “paragraph (1)(e)” there shall be substituted the words “paragraph (1)(b)”;
(c) in paragraph (3), for the words “paragraph (1)(a) to (g)” there shall be substituted the words “paragraph (1)(a) to (c)”.
(4) In the Specified Sugar Products Regulations 1976 and the Specified Sugar Products (Scotland) Regulations 1976—
(a) in regulation 2(1) (interpretation)—
(i) after the definition of “the Act” there shall be inserted the following definition—“
 “anti-caking agent” has the meaning assigned to it by the Miscellaneous Food Additives Regulations 1995;”;
(ii) there shall be substituted for the definition of “anti-foaming agent” the following definition—“
 “anti-foaming agent” has the meaning assigned to it by the Miscellaneous Food Additives Regulations 1995;”;
(iii) there shall be substituted for the definition of “appropriate designation” the following definition—“
 “appropriate designation”, as respects any colour, anti-caking agent or anti-foaming agent, means a name or description or a name and description sufficiently specific, in each case, to indicate to an intending purchaser the true nature of the colour, anti-caking agent or anti-foaming agent to which it is applied;”;
(iv) after the definition of “loaf sugar” there shall be inserted the following definition—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;”;
(b) there shall be substituted for paragraph (3) of regulation 2 the following paragraph—“
(3) Any permitted miscellaneous additive (other than E 220 sulphur dioxide) specified in Part B of Schedule 2 to the Miscellaneous Food Additives Regulations 1995, if calculated as, may be used in place of, E 220 sulphur dioxide, and any reference in these regulations to the permitted miscellaneous additive sulphur dioxide shall be construed accordingly.”;
(c) in regulation 5(3) (labelling and description of specified sugar products)—
(i) there shall be substituted for sub-paragraph (c) the following sub-paragraph—“
(c) for glucose syrup or dried glucose syrup containing more than 20 milligrams per kilogram of the permitted miscellaneous additive sulphur dioxide, a declaration that the product is not for sale by retail;”;
(ii) there shall be substituted for sub-paragraph (e) the following sub-paragraph—“
(e) for icing sugar or icing dextrose containing any permitted miscellaneous additive used primarily as an anti-caking agent or any starch in accordance with paragraph (a) or (c) of the proviso to regulation 9, the declaration “contains X” or “contains starch” respectively, the declaration in the former case being completed by inserting at X an appropriate designation or the common or usual name of each anti-caking agent present;”;
(iii) in sub-paragraph (f) there shall be substituted for the words “any anti-foaming agent in accordance with paragraph (d) of the proviso” the words “any permitted miscellaneous additive used primarily as an anti-foaming agent in accordance with paragraph (a) of the proviso”;
(d) in regulation 8 (declarations of sulphur dioxide in glucose syrup and dried glucose syrup) there shall be substituted for the words from “of which the sulphur dioxide” to “20 milligrammes per kilogramme” the words “containing more than 20 milligrams per kilogram of the permitted miscellaneous additive sulphur dioxide”;
(e) in the proviso to regulation 9 (permitted additional ingredients in specified sugar products)—
(i) there shall be substituted for paragraph (a) the following paragraph—“
(a) any specified sugar product may contain any permitted miscellaneous additive;”;
(ii) there shall be substituted for paragraph (c) the following paragraph—“
(c) any icing sugar or icing dextrose which does not contain any permitted miscellaneous additive used primarily as an anti-caking agent may contain not more than 5 per centum of starch.”.
(5) In the Cocoa and Chocolate Products Regulations 1976 and the Cocoa and Chocolate Products (Scotland) Regulations 1976—
(a) in regulation 2(1) (interpretation)—
(i) in the definition of “edible substance” there shall be substituted for paragraph (c) the following paragraph—“
(c) any permitted miscellaneous additive”;
(ii) after the definition of “permitted cocoa butter” there shall be inserted the following definition—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;”;
(b) in the proviso to regulation 15 (permitted additional ingredients in cocoa and chocolate products) there shall be substituted for paragraphs (a) to (c) the following paragraph—“
(a) any cocoa product or chocolate product may contain any permitted miscellaneous additive;”.
(6) In the Fruit Juices and Fruit Nectars Regulations 1977 and the Fruit Juices and Fruit Nectars (Scotland) Regulations 1977—
(a) in regulation 2(1) (interpretation) after the definition of “human consumption” there shall be inserted the following definition—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;”;
(b) in the proviso to regulation 11(1) (permitted additional ingredients in fruit juice, concentrated fruit juice, dried fruit juice and fruit nectar)—
(i) there shall be substituted for sub-paragraphs (a), (e), (g), (j) and (k) the following sub-paragraph—“
(a) any such food may contain any permitted miscellaneous additive, so however that no apple juice, grape juice, pineapple juice or concentrated pineapple juice shall contain both added sugar and added acid;”;
(ii) there shall be substituted for sub-paragraph (f) the following sub-paragraph—“
(f) the fruit nectars referred to in Schedule 4 may contain lemon juice, in total or partial replacement of citric acid, in a proportion not exceeding 5 grams per litre;”;
(c) there shall be substituted for Schedule 4 (fruit juices, concentrated fruit juices and fruit nectars which may contain added permitted acid and the nature and proportion of added permitted acid in each case) the following Schedule—“
SCHEDULE 4
Regulation 11
1 
Apple nectar obtained exclusively from apple purée or concentrated apple purée or an admixture thereof
2 
Peach nectar obtained exclusively from peach purée or concentrated peach purée or an admixture thereof
3 
Pear nectar obtained exclusively from pear purée or concentrated pear purée or an admixture thereof
4 
Any admixture of the fruit nectars referred to in items 1 to 3 above.”
(7) In the Condensed Milk and Dried Milk Regulations 1977 and the Condensed Milk and Dried Milk (Scotland) Regulations 1977—
(a) in regulation 2(1) (interpretation) there shall be substituted for the definition of “permitted miscellaneous additive” the following definition—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;”;
(b) in regulation 5(1) (labelling and description of condensed milk and dried milk products for retail sale) in sub-paragraph (b) there shall be substituted for the words “paragraph (c)” the words “paragraph (a)”;
(c) in the proviso to regulation 9 (permitted additional ingredients in condensed milk and dried milk) there shall be substituted for paragraphs (a) to (d) the following paragraph—“
(a) any condensed milk product or dried milk product may contain any permitted miscellaneous additive;”.
(8) In the Coffee and Coffee Products Regulations 1978 and the Coffee and Coffee Products (Scotland) Regulations 1979—
(a) in regulation 2(1) (interpretation) after the definition of “human consumption” there shall be inserted the following definition—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;”;
(b) in the proviso to regulation 8 (permitted additional ingredients in certain designated products)—
(i) there shall be substituted for paragraphs (a), (b) and (e) the following paragraph—“
(a) any designated product may contain any permitted miscellaneous additive;”; and
(ii) in paragraph (d) there shall be inserted after the words “liquid coffee and chicory extract,” the words “chicory and coffee essence,”.
(9) In the Jam and Similar Products Regulations 1981 and the Jam and Similar Products (Scotland) Regulations 1981—
(a) in regulation 2(1) (interpretation)—
(i) immediately before the definition of “permitted sweetener” there shall be inserted the following definition—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations 1995;”;
(ii) after the definition of “prepacked” there shall be inserted the following definition—“
 “preservative” has the meaning assigned to it by the Miscellaneous Food Additives Regulations 1995;”;
(b) in regulation 8(4) (miscellaneous labelling requirements) there shall be substituted for sub-paragraph (c) the following sub-paragraph—“
(c) the food contains a permitted miscellaneous additive used primarily as a preservative.”;
(c) in regulation 14(1) (permitted additional ingredients) there shall be inserted at the end the words “or any permitted miscellaneous additive”.
(10) In the Meat Products and Spreadable Fish Products Regulations 1984—
(a) in regulation 2(1) (interpretation) in the definition of “additive” there shall be substituted for the words from “the Antioxidants in Food Regulations 1978” to “the Miscellaneous Additives in Food Regulations 1980” the words “the Miscellaneous Food Additives Regulations 1995”;
(b) in regulation 5(2) (name of the food for certain meat products) in sub-paragraph (b) there shall be inserted after the words “the conditions” the words “(if any)”;
(c) in Schedule 1 (ingredients of cured meat)—
(i) in the first division of ingredients in column 1 there shall be inserted after the entry “Water” the following entry—“
 Additives other than flavourings, smoke and smoke solutions”;
(ii) in the third division of ingredients in column 1 there shall be substituted for the entry “Additives” the following entry—“
 Flavourings, smoke and smoke solutions”.
(11) In the Meat Products and Spreadable Fish Products (Scotland) Regulations 1984—
(a) in regulation 2(1) (interpretation) in the definition of “additive” there shall be substituted for the words from “the Antioxidants in Food (Scotland) Regulations 1978” to “the Miscellaneous Additives in Food (Scotland) Regulations 1980” the words “the Miscellaneous Food Additives Regulations 1995”;
(b) in regulation 5(2) (name of the food for certain meat products) in sub-paragraph (b) there shall be inserted after the words “the conditions” the words “(if any)”;
(c) in Schedule 1 (ingredients of cured meat)—
(i) in the first division of ingredients in column 1 there shall be inserted after the entry “Water” the following entry—“
 Additives other than flavourings, smoke and smoke solutions”;
(ii) in the third division of ingredients in column 1 there shall be substituted for the entry “Additives” the following entry—“
 Flavourings, smoke and smoke solutions”.
(12) In the Food Additives Labelling Regulations 1992—
(a) in regulation 2 (interpretation) after the definition of “food additive” there shall be inserted the following definitions—“
 “miscellaneous additive” has the same meaning as in the 1995 Regulations;
 “the 1995 Regulations” means the Miscellaneous Food Additives Regulations 1995;”;
(b) in Schedule 1 (categories of food additives) in Part I (list of food additives)—
(i) there shall be substituted for item 9 the following item—“
9 
Flavour enhancers.”;
(ii) there shall be substituted for item 19 the following item—“
19 
Flour treatment agents.”;
(iii) there shall be substituted for item 25 the following item—“
25 
Propellants.”;
(iv) there shall be inserted at the end the following item—“
27 
Carriers and carrier solvents.”;
(c) in Schedule 1 in Part II (supplementary)—
(i) there shall be substituted for sub-paragraphs (b) to (m) the following sub-paragraph—“
(b) “antioxidant”, “preservative”, “emulsifier”, “emulsifying salt”, “thickener”, “gelling agent”, “stabiliser”, “flavour enhancer”, “acid”, “acidity regulator”, “anti-caking agent” and “modified starch” mean any miscellaneous additive primarily used as an antioxidant, preservative, emulsifier, emulsifying salt, thickener, gelling agent, stabiliser, flavour enhancer, acid, acidity regulator, anti-caking agent or modified starch, as the case may be, as defined in the 1995 Regulations;”;
(ii) there shall be substituted for sub-paragraphs (o) to (q) the following sub-paragraph—“
(o) “raising agent”, “anti-foaming agent” and “glazing agent” mean any miscellaneous additive primarily used as a raising agent, anti-foaming agent or glazing agent, as the case may be, as defined in the 1995 Regulations;”;
(iii) there shall be substituted for sub-paragraphs (r) and (s) the following sub-paragraphs—“
(r) “flour bleaching agent” means any substance primarily used to remove colour from flour;
(s) “flour treatment agent” means any substance which is added to flour or dough to improve its baking quality;”;
(iv) there shall be substituted for sub-paragraphs (t) and (u) the following sub-paragraph—“
(t) “firming agent” and “humectant” mean any miscellaneous additive primarily used as a firming agent or humectant, as the case may be, as defined in the 1995 Regulations;”;
(v) there shall be substituted for sub-paragraphs (w) to (z) the following sub-paragraph—“
(w) “sequestrant”, “bulking agent”, “propellant”, “packaging gas”, “carrier” and “carrier solvent” mean any miscellaneous additive primarily used as a sequestrant, bulking agent, propellant, packaging gas, carrier or carrier solvent, as the case may be, as defined in the 1995 Regulations.”;
(d) in Schedule 3 (requirement for sales) in Part I in paragraph 2 and in Part II in paragraph 1 there shall be substituted for the words “EEC number” (wherever they occur) the words “EC number”.
11 

(1) In any proceedings for an offence against these Regulations it shall be a defence to prove that—
(a) 
(i) the act was committed before 25th March 1997, or
(ii) the act was that of selling a food additive or a food which, in either case, was put on the market or labelled before 25th March 1997; and
(b) the matter constituting the offence would not have constituted an offence under any Regulations now revoked or amended by these Regulations if those Regulations had been in operation (in the case of Regulations now being amended, as if such amendments had not been made) when the act was committed or the food additive or, as the case may be, the food was put on the market or labelled.
(2) These Regulations shall not apply in respect of any food additive or, as the case may be, food which—
(a) is brought into Great Britain before 25th March 1997 from a member State in which it was lawfully produced and sold or in which it was in free circulation and lawfully sold; and
(b) is suitably labelled to give the nature of the food additive or, as the case may be, the food.
(3) In so far as the purity criteria specified or referred to in Schedule 5 are not set out in any Community instrument, those purity criteria shall not apply in relation to any food additive or, as the case may be, food which—
(a) is brought into Great Britain on or after 25th March 1997 from a member State in which it was lawfully produced and sold or in which it was in free circulation and lawfully sold; and
(b) is suitably labelled to give the nature of the food additive or, as the case may be, the food.
(4) For the purposes of paragraphs (2) and (3) above, “free circulation” shall be construed in accordance with Article 9.2 of the Treaty establishing the European Community.
Angela Browning
Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food
4th December 1995Signed by authority of the Secretary of State for Health:
Cumberlege
Parliamentary Under Secretary of State,
Department of Health
17th November 1995Signed by authority of the Secretary of State for Wales:
Rod Richards
Parliamentary Under Secretary of State, Welsh Office
23rd November 1995Lindsay
Parliamentary Under Secretary of State, Scottish Office
21st November 1995
SCHEDULE 1
Regulations 2(1) and 3(2) to (4) and (7)

Notes
(1) The substances listed under numbers E 407 and E 440 may be standardised with sugars, on condition that this is stated in addition to the number and designation.
(2) The substances E 290, E 938, E 939, E 941, E 942 and E 948 may also be used atquantum satisin the foods referred to in Schedules 6, 7 and 8.
(3) The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.

EC No. Name
E 170 Calcium carbonates
(i) Calcium carbonate
(ii) Calcium hydrogen carbonate
E 260 Acetic acid
E 261 Potassium acetate
E 262 Sodium acetates
(i) Sodium acetate
(ii) Sodium hydrogen acetate (sodium diacetate)
E 263 Calcium acetate
E 270 Lactic acid
E 290 Carbon dioxide
E 296 Malic acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid
(i) Ascorbyl palmitate
(ii) Ascorbyl stearate
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
(i) Monosodium citrate
(ii) Disodium citrate
(iii) Trisodium citrate
E 332 Potassium citrates
(i) Monopotassium citrate
(ii) Tripotassium citrate
E 333 Calcium citrates
(i) Monocalcium citrate
(ii) Dicalcium citrate
(iii) Tricalcium citrate
E 334 Tartaric acid (L(+)−)
E 335 Sodium tartrates
(i) Monosodium tartrate
(ii) Disodium tartrate
E 336 Potassium tartrates
(i) Monopotassium tartrate
(ii) Dipotassium tartrate
E 337 Sodium potassium tartrate
E 350 Sodium malates
(i) Sodium malate
(ii) Sodium hydrogen malate
E 351 Potassium malate
E 352 Calcium malates
(i) Calcium malate
(ii) Calcium hydrogen malate
E 354 Calcium tartrate
E 380 Triammonium citrate
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 406 Agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Acacia gum (gum arabic)
E 415 Xanthan gum
E 417 Tara gum
E 418 Gellan gum
E 422 Glycerol
E 440 Pectins
(i) pectin
(ii) amidated pectin
E 460 Cellulose
(i) Microcrystalline cellulose
(ii) Powdered cellulose
E 461 Methyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465
Ethyl methyl cellulose
E 466 Carboxy methyl cellulose Sodium carboxy methyl cellulose
E 470a Sodium, potassium and calcium salts of fatty acids
E 470b Magnesium salts of fatty acids
E 471 Monoand diglycerides of fatty acids
E 472a Acetic acid esters of monoand diglycerides of fatty acids
E 472b Lactic acid esters of monoand diglycerides of fatty acids
E 472c Citric acid esters of monoand diglycerides of fatty acids
E 472d Tartaric acid esters of monoand diglycerides of fatty acids
E 472e Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids
E 472f Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids
E 500 Sodium carbonates
(i) Sodium carbonate
(ii) Sodium hydrogen carbonate
(iii) Sodium sesquicarbonate
E 501 Potassium carbonates
(i) Potassium carbonate
(ii) Potassium hydrogen carbonate
E 503 Ammonium carbonates
(i) Ammonium carbonate
(ii) Ammonium hydrogen carbonate
E 504 Magnesium carbonates
(i) Magnesium carbonate
(ii) Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507 Hydrochloric acid
E 508 Potassium chloride
E 509 Calcium chloride
E 511 Magnesium chloride
E 513 Sulphuric acid
E 514 Sodium sulphates
(i) Sodium sulphate
(ii) Sodium hydrogen sulphate
E 515 Potassium sulphates
(i) Potassium sulphate
(ii) Potassium hydrogen sulphate
E 516 Calcium sulphate
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 527 Ammonium hydroxide
E 528 Magnesium hydroxide
E 529 Calcium oxide
E 530 Magnesium oxide
E 570 Fatty acids
E 574 Gluconic acid
E 575 Glucono-delta-lactone
E 576 Sodium gluconate
E 577 Potassium gluconate
E 578 Calcium gluconate
E 640 Glycine and its sodium salt
E 938 Argon
E 939 Helium
E 941 Nitrogen
E 942 Nitrous oxide
E 948 Oxygen
E 1200 Polydextrose
E 1404 Oxidised starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate

SCHEDULE 2
Regulations 2(1) and 3(5)
PART A

EC No. Name Abbreviation
E 200E 202E 203 Sorbic acidPotassium sorbateCalcium sorbate } Sa
E 210E 211E 212E 213 Benzoic acidSodium benzoatePotassium benzoateCalcium benzoate } Ba
E 214E 215E 216E 217E 218E 219
Ethyl p-hydroxybenzoateSodium ethyl p-hydroxybenzoatePropyl p-hydroxybenzoateSodium propyl p-hydroxybenzoateMethyl p-hydroxybenzoateSodium methyl p-hydroxybenzoate } PHB 
Notes
1. The levels of all substances mentioned above are expressed as the free acid.
2. The abbreviations used in the table mean the following:
— Sa + Ba: Sa and Ba used singly or in combination
— Sa + PHB: Sa and PHB used singly or in combination
— Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.
3. The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.


Food Maximum level (mg/kg or mg/l as appropriate)
 Sa Ba PHB Sa + Ba Sa + PHB Sa + Ba + PHB
Wine-based flavoured drinks including products covered by Regulation (EEC) No. 1601/91 200
Non-alcoholic flavoured drinks (excluding dairy-based drinks) 300 150  250 Sa+ 150 Ba
Liquid tea concentrates and liquid fruit and herbal infusion concentrates    600
Grape juice, unfermented, for sacramental use    2000
Wines as referred to in Regulation (EEC) No. 822/87; alcohol-free wine; fruit wine (including alcohol-free);made wine; cider and perry (including alcohol-free) 200
Sød… Saft or Sødet… Saft 500 200
Alcohol-free beer in keg  200
Mead 200
Spirits with less than 15% alcohol by volume 200 200  400
Fillings of ravioli and similar products 1000
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads;Mermeladas  500  1000
Candied, crystallised and glacé fruit and vegetables    1000
Dried fruit 1000
FrugtgrødandRote Grütze 1000 500
Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled 1000
Vegetables in vinegar, brine or oil (excluding olives)    2000
Potato dough and pre-fried potato slices 2000
Gnocchi 1000
Polenta 200
Olives and olive-based preparations 1000
Jelly coatings of meat products (cooked, cured or dried); Paté     1000
Surface treatment of dried meat products      quantum satis
Semi-preserved fish products including fish roe products    2000
Salted, dried fish    200
Shrimps, cooked    2000
Crangon crangonandCrangon vulgaris,cooked    6000
Cheese, pre-packed, sliced 1000
Unripened cheese 1000
Processed cheese 2000
Layered cheese and cheese with added foods 1000
Non-heat-treated dairy-based desserts    300
Curdled milk 1000
Liquid egg (white, yolk or whole egg)    5000
Dehydrated, concentrated, frozen and deep-frozen egg products 1000
Pre-packed sliced bread and rye-bread 2000
Partially baked, pre-packed bakery wares intended for retail sale 2000
Fine bakery wares with a water activity of more than 0.65 2000
Cerealor potato-based snacks and coated nuts     1000 (max. 300 PHB)
Batters 2000
Confectionery (excluding chocolate)      1500 (max. 300 PHB)
Chewing gum    1500
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) 1000
Fat emulsions (excluding butter) with a fat content of 60% or more 1000
Fat emulsions with a fat content less than 60% 2000
Emulsified sauces with a fat content of 60% or more 1000
Emulsified sauces with a fat content less than 60% 2000
Non-emulsified sauces    1000
Prepared salads    1500
Mustard    1000
Seasonings and condiments    1000
Liquid soups and broths (excluding canned)    500
Aspic 1000 500
Liquid dietary food supplements      2000
Dietetic foods intended for special medical purposes excluding foods for infants and young children as referred to in Directive 89/398/EEC dietetic formulae for weight control intended to replace total daily food intake or an individual meal    1500  
PART B

EC No. 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
Notes
(1) Maximum levels are expressed as SO2 in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources.
(2) An SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.

Food Maximum level (mg/kg or mg/l as appropriate) Expressed as SO2
Burger meatwith a minimum vegetable and/or cereal content of 4% 450
Breakfast sausages 450
Longaniza frescaandButifarra fresca 450
Dried salted fish of the `Gadidae' species 200
Crustaceans and cephalopods – fresh, frozen and deep-frozen crustaceans, 150
penaeidae solenceridae, aristeidaefamily:
up to 80 units 150
between 80 and 120 units 200
over 120 units 300
cooked 50
Dry biscuit 50
Starches (excluding starches for weaning foods, follow-on formulae and infant formulae) 50
Sago 30
Pearl barley 30
Dehydrated granulated potatoes 400
Cereal-and potato-based snacks 50
Peeled potatoes 50
Processed potatoes (including frozen and deep-frozen potatoes) 100
Potato dough 100
White vegetables, dried 400
White vegetables, processed (including frozen and deep-frozen white vegetables) 50
Dried ginger 150
Dried tomatoes 200
Horseradish pulp 800
Onion, garlic and shallot pulp 300
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine) 100
Golden peppers in brine 500
Processed mushrooms (including frozen mushrooms) 50
Dried mushrooms 100
Dried fruits
apricots, peaches, grapes, prunes and figs 2000
bananas 1000
apples and pears 600
other (including nuts in shell) 500
Dried coconut 50
Candied, crystallised or glacé fruit, vegetables, angelica and citrus peel 100
Jam, jelly and marmalade as defined in Directive 79/693/EEC (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products 50
Jams, jelliesandmarmaladesmade with sulphited fruit 100
Fruit-based pie fillings 100
Citrus-juice-based seasonings 200
Concentrated grape juice for home wine-making 2000
Mostarda di frutta 100
Jellying fruit extract, liquid pectin for sale to the final consumer 800
Bottled whiteheart cherries, rehydrated dried fruit and lychees 100
Bottled, sliced lemon 250
Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated 15
Glucose syrup, whether or not dehydrated 20
Treacle and molasses 70
Other sugars 40
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) 40
Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments 50
Lime and lemon juice 350
Concentrates based on fruit juice and containing not less than 2.5% barley (barley water) 350
Other concentrates based on fruit juice or comminuted fruit;capilé groselha 250
Non-alcoholic flavoured drinks containing fruit juice 20 (carry-over from concentrates only)
Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup 50
Grape juice, unfermented, for sacramental use 70
Glucose-syrup-based confectionery 50 (carry-over from the glucose syrup only)
Beer including low-alcohol and alcohol-free beer 20
Beer with a second fermentation in the cask 50
Wines in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations;(pro memoria) in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79.
Alcohol-free wine 200
Made wine 260
Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free products) 200
Mead 200
Fermentation vinegar 170
Mustard, excluding Dijon mustard 250
Dijon mustard 500
Gelatin 50
Vegetableand cereal-protein-based meat, fish and crustacean analogues 200
PART C

EC No. Name Food Maximum level
E 230 Biphenyl, diphenyl Surface treatment of citrus fruits 70 mg/kg
E 231E 232 Orthophenyl phenol }Sodium orthophenyl phenol } Surface treatment of citrus fruits 12 mg/kg individually or in combination expressed as orthophenyl phenol
E 233 Thiabendazole Surface treatment of: citrus fruit bananas 6 mg/kg 3 mg/kg
E 234 Nisin Semolina and tapioca puddings and similar productsRipened cheese and processed cheeseClotted cream 3 mg/kg12.5 mg/kg10 mg/kg
E 235 Natamycin Surface treatment of: hard, semi-hard and semi-soft cheese dried, cured sausages } 1 mg/dm2 surface (not present at a depth of 5 mm)
E 239 Hexamethylene tetramine Provolonecheese 25 mg/kg residual amount, expressed as formaldehyde
E 242 Dimethyl dicarbonate Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate } 250 mg/l ingoing amount, residues not detectable
E 284E 285 Boric acidSodium tetraborate (borax) Sturgeons' eggs (Caviar) 4 g/kg expressed as boric acid

EC No. Name Food Indicative ingoing amount mg/kg Residual amount mg/kg
E 249E 250 Potassium nitriteSodium nitrite Non-heat-treated, cured, dried meat productsOther cured meat products Canned meat productsFoie gras, foie gras entier, blocs de foie grasCured bacon 150150 50100175
E 251E 252 Sodium nitratePotassium nitrate Cured meat products Canned meat productsHard, semi-hard and semi-soft cheese Dairy-based cheese analoguePickled herring and sprat 300 25050200
E 280E 281E 282E 283 Propionic acidSodium propionateCalcium propionatePotassium propionate Pre-packed sliced bread and rye breadEnergy reduced bread Partially baked, pre-packed breadPre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65Pre-packed Rolls, buns andpittaChristmas puddingPre-packed bread 3000 mg/kg expressed as propionic acid2000 mg/kg expressed as propionic acid1000 mg/kg expressed as propionic acid
E 1105 Lysozyme Ripened cheese quantum satis 
PART D

EC No. Name Food Maximum level (mg/kg)
E 310E 311E 312E 320E 321 Propyl gallateOctyl gallateDodecyl gallateButylated hydroxyanisole (BHA)Butylated hydroxytoluene (BHT) Fats and oils for the professional manufacture of heat-treated foods Frying oil and frying fat, excluding olive pomace oil Lard; fish oil; beef, poultry and sheep fatCake mixes Cereal-based snack foods Milk powder for vending machines Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Seasonings and condiments Pre-cooked cerealsDehydrated granulated potatoesChewing gum Dietary supplements 200 (gallates and BHA, individually or in combination)100(BHT) both expressed on fat200 (gallates and BHA, individually or in combination)expressed on fat25 (gallates and BHA, individually or in combination)400 (gallates, BHT and BHA, individually or in combination)
E 315E 316 Erythorbic acidSodium erythorbate Semi-preserved and preserved meat productsPreserved and semi-preserved fish products Frozen and deep-frozen fish with red skin 500 expressed as erythorbic acid1500 expressed as erythorbic acid
SCHEDULE 3
Regulations 2(1) and 3(5)

The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.

EC No. Name Food Maximum level
E 297 Fumaric acid (pro memoria)Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 
  Fillings and toppings for fine bakery wares 2.5 g/kg
  Sugar confectionery 1 g/kg
  Gel-like desserts Fruit-flavoured desserts Dry powdered dessert mixes 4 g/kg
  Instant powders for fruit based drinks 1 g/l
  Instant tea powder 1 g/l
  Chewing gum 2 g/kg
 In the following applications, the indicated maximum quantities of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5).
E 338E 339E 340E 341E 450E 451 Phosphoric acidSodium phosphates
(i) Monosodium phosphate
(ii) Disodium phosphate
(iii) Trisodium phosphatePotassium phosphates
(i) Monopotassium phosphate
(ii) Dipotassium phosphate
(iii) Tripotassium phosphateCalcium phosphates
(i) Monocalcium phosphate
(ii) Dicalcium phosphate
(iii) Tricalcium phosphateDiphosphates
(i) Disodium diphosphate
(ii) Trisodium diphosphate
(iii) Tetrasodium diphosphate
(iv) Dipotassium diphosphate
(v) Tetrapotassium diphosphate
(vi) Dicalcium diphosphate
(vii) Calcium dihydrogen diphosphateTriphosphates
(i) Pentasodium triphosphate
(ii) Pentapotassium triphosphate Non-alcoholic flavoured drinksSterilised and UHT milkPartly dehydrated milk with less than 28% solidsPartly dehydrated milk with more than 28% solidsDried milk and dried skimmed milkPasteurised, sterilised and UHT creamsWhipped cream and vegetable fat analoguesUnripened cheese (exceptMozzarella)Processed cheese and processed cheese analoguesMeat ProductsSport drinks and prepared table watersDietary supplementsSalt and its substitutesVegetable protein drinksBeverage whitenersBeverage whiteners for vending machinesEdible ices 700 mg/l1 g/l1 g/kg1.5 g/kg2.5 g/kg5 g/kg5 g/kg2 g/kg20 g/kg5 g/kg0.5 g/lquantum satis10 g/kg20 g/l30 g/kg50 g/kg1 g/kg
E 452 Polyphosphates
(i) Sodium polyphosphate
(ii) Potassium polyphosphate
(iii) Sodium calcium polyphosphate
(iv) Calcium polyphosphates DessertsDry powdered dessert mixesFine bakery waresFlourFlour, self raisingSoda breadLiquid egg (white, yolk or whole egg)SaucesSoups and brothsTea and herbal infusionsCider and perryChewing gumDried powdered foodsChocolate and malt dairy-based drinksAlcoholic drinks (excluding wine and beer)Breakfast cerealsSnacksSurimiFish and crustacean pasteToppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)Special formulae for particular nutritional usesGlazings for meat and vegetable productsSugar confectioneryIcing sugarNoodlesBattersFillets of unprocessed fish, frozen and deep-frozenFrozen and deep-frozen crustacean productsProcessed potato products (including frozen, deep-frozen, chilled and dried processed products) 3 g/kg7 g/kg20 g/kg2.5 g/kg20 g/kg20 g/kg10 g/kg5 g/kg3 g/kg2 g/l2 g/lquantum satis10 g/kg2 g/l1 g/l5 g/kg5 g/kg1 g/kg5 g/kg3 g/kg5 g/kg4 g/kg5 g/kg10 g/kg2 g/kg5 g/kg5 g/kg5 g/kg5 g/kg
E 431 Polyoxyethylene (40) stearate (pro memoria)Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79
E 353 Metatartaric acid Wine in accordance with Regulatins (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations
  Made wine 100 mg/l
E 355E 356E 357 Adipic acidSodium adipatePotassium adipate Fillings and toppings for fine bakery waresDry powdered dessert mixesGel-like dessertsFruit-flavoured dessertsPowders for home preparation of drinks 2 g/kg1 g/kg6 g/kg1 g/kg10 g/lexpressed as adipic acid
E 363 Succinic acid DessertsSoups and brothsPowders for home preparation of drinks 6 g/kg5 g/kg3 g/l
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Emulsified saucesCanned and bottled pulses, legumes, mushrooms and artichokesCanned and bottled crustaceans and molluscsCanned and bottled fishMinarineFrozen and deep-frozen crustaceans 75 mg/kg250 mg/kg75 mg/kg75 mg/kg100 mg/kg75 mg/kg
E 405 Propane-1,2-diol alginate Fat emulsionsFine bakery waresFillings, toppings and coatings for fine bakery wares and dessertsSugar confectioneryWater-based edible icesCereal-and potato-based snacksSaucesBeerChewing gumFruit and vegetable preparationsNon-alcoholic flavoured drinksEmulsified liqueurDietetic foods intended for special medical purposesDietetic formulae for weight control intended to replace total daily food intake or an individual mealDietary food supplements 3 g/kg2 g/kg5 g/kg1.5 g/kg3 g/kg3 g/kg8 g/kg100 mg/l5 g/kg5 g/kg300 mg/l10 g/l1.2 g/kg1 g/kg
E 416 Karaya gum Cerealand potato-based snacks Nut coatingsFillings, toppings and coatings for fine bakery waresDessertsEmulsified saucesEgg-based liqueursDietary food supplementsChewing gum 5 g/kg10 g/kg5 g/kg6 g/kg10 g/kg10 g/lquantum satis5 g/kg
E 420E 421E 953E 965E 966E 967 Sorbitol
(i) Sorbitol
(ii) Sorbitol syrupMannitolIsomaltMaltitol
(i) Maltitol
(ii) Maltitol syrupLactitolXylitol Foods in general (except drinks and those foods referred to in Schedules 6, 7 and 8)Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopodsLiqueurs quantum satis(for purposes other than sweetening)
E 432E 433E 434E 435E 436 Polyoxyethylene sorbitan monolaurate (polysorbate 20)Polyoxyethylene sorbitan monooleate (polysorbate 80)Polyoxyethylene sorbitan monopalmitate (polysorbate 40)Polyoxyethylene sorbitan monostearate (polysorbate 60)Polyoxyethylene sorbitan tristearate (polysorbate 65) Fine bakery waresFat emulsions for baking purposesMilk and cream analoguesEdible icesDessertsSugar confectioneryEmulsified saucesSoupsChewing gumDietary food supplementsDietetic foods intended for special medical purposesDietetic formulae for weight control intended to replace total daily food intake or an individual meal 3 g/kg10 g/kg5 g/kg1 g/kg3 g/kg1 g/kg5 g/kg1 g/kg5 g/kgquantum satis1 g/kgIndividually or in combination
E 442 Ammonium phosphatides Cocoa and chocolate products as defined in Directive 73/241/EECCocoa-based confectionery 10 g/kg10 g/kg
E 444 Sucrose acetate isobutyrate Non-alcoholic flavoured cloudy drinks 300 mg/l
E 445 Glycerol esters of wood rosins Non-alcoholic flavoured cloudy drinks 100 mg/l
E 473E 474 Sucrose esters of fatty acidsSucroglycerides Canned liquid coffeeHeat-treated meat productsFat emulsions for baking purposesFine bakery waresBeverage whitenersEdible icesSugar confectioneryDessertsSaucesSoups and brothsFresh fruits, surface treatmentNon-alcoholic aniseed-based drinksNon-alcoholic coconut and almond drinksSpirituous beverages (excluding wine and beer)Powders for the preparation of hot beveragesDairy-based drinksDietary food supplementsDietetic foods intended for special medical purposesDietetic formulae for weight control intended to replace total daily food intake or an individual mealChewing gum 1 g/l5 g/kg(on fat) 10 g/kg10 g/kg20 g/kg5 g/kg5 g/kg5 g/kg10 g/kg2 g/kgquantum satis5 g/l5 g/l5 g/l10 g/l5 g/lquantum satis5 g/kg10 g/kgIndividually or in combination
E 475 Polyglycerol esters of fatty acids Fine bakery waresEmulsified liqueursEgg productsBeverage whitenersChewing gumFat emulsionsMilk and cream analoguesSugar confectioneryDessertsDietary food supplementsDietetic foods intended for special medical purposesDietetic formulae for weight control intended to replace total daily food intake or an individual mealGranola-type breakfast cereals 10 g/kg5 g/l1 g/kg0.5 g/kg5 g/kg5 g/kg5 g/kg2 g/kg2 g/kgquantum satis5 g/kg10 g/kg
E 476 Polyglycerol polyricinoleate Low and very low fat spreads and dressingsCocoa-based confectionery, including chocolate 4 g/kg5 g/kg
E 477 Propane-1,2-diol esters of fatty acids Fine bakery waresFat emulsions for baking purposesMilk and cream analoguesBeverage whitenersEdible icesSugar confectioneryDessertsWhipped dessert toppings other than creamDietetic foods intended for special medical purposesDietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg10 g/kg5 g/kg1 g/kg3 g/kg5 g/kg5 g/kg30 g/kg1 g/kg
E 479b Thermally oxidised soya bean oil interacted with monoand diglycerides of fatty acids Fat emulsions for frying purposes 5 g/kg
E 481E 482 Sodium stearoyl-2-lactylateCalcium stearoyl-2-lactylate Fine bakery waresQuick-cook riceBreakfast cerealsEmulsified liqueurSpirits with less than 15% alcohol by volumeCereal-based snacksChewing gumFat emulsionsDessertsSugar confectioneryBeverage whitenersCerealand potato-based snacksMinced and diced canned meat productsPowders for the preparation of hot beveragesDietetic foods intended for special medical purposesDietetic formulae for weight control intended to replace total daily food intake or an individual mealBread (except that referred to in Schedule 7)Mostarda di frutta 5 g/kg4 g/kg5 g/kg8 g/l8 g/l2 g/kg2 g/kg10g/kg5 g/kg5 g/kg3 g/kg5 g/kg4 g/kg2 g/l2 g/kg3 g/kg2 g/kgIndividually or in combination
E 483 Stearyl tartrate Bakery wares (except breads referred to in Schedule 7)Desserts 4 g/kg5 g/kg
E 491E 492E 493E 494E 495 Sorbitan monostearateSorbitan tristearateSorbitan monolaurateSorbitan monooleateSorbitan monopalmitate Fine bakery waresToppings and coatings for fine bakery waresJelly marmaladeFat emulsionsMilk and cream analoguesBeverage whitenersLiquid tea concentrates and liquid fruit and herbal infusions concentratesEdible icesDessertsSugar confectioneryCocoa-based confectionery, including chocolateEmulsified saucesDietary food supplementsYeast for bakingChewing gumDietetic foods intended for special medical purposesDietetic formulae for weight control intended to replace total daily food intake or an individual meal(pro memoria)For E 491 only, wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 10 g/kg5 g/kg25 mg/kg10 g/kg5 g/kg5 g/kg0.5 g/l0.5 g/kg5 g/kg5 g/kg10 g/kg5 g/kgquantum satisquantum satis5 g/kg5 g/kgIndividually or in combination
E 512 Stannous chloride Canned and bottled white asparagus 25 mg/kg as tin
E 520E 521E 522E 523 Aluminium sulphateAluminium sodium sulphateAluminium potassium sulphateAluminium ammonium sulphate
Egg whiteCandied, crystallised and glacé fruit and vegetables 30 mg/kg200 mg/kgIndividually or in combination, expressed as aluminium
E 541 Sodium aluminium phosphate, acidic Fine bakery wares (sconesand sponge wares only) 1 g/kg expressed as aluminium
E 535E 536E 538 Sodium ferrocyanidePotassium ferrocyanideCalcium ferrocyanide Salt and its substitutes 20 mg/kgIndividually or in combination, expressed as anhydrous potassium ferrocyanide
E 551E 552E 553aE 553bE 554E 555E 556E 559 Silicon dioxide Calcium silicate
(i) Magnesium silicate
(ii) Magnesium trisilicateTalcSodium aluminium silicatePotassium aluminium silicateCalcium aluminium silicateAluminium silicate (Kaolin) Dried powdered foods (including sugars)Salt and its substitutesDietary food supplementsFoods in tablet and coated tablet formSliced hard cheese and sliced processed cheeseChewing gumRiceSausages (surface treatment only)Moulded jelly sweets (surface treatment only) 10 g/kg10 g/kgquantum satisquantum satis10 g/kgIndividually or in combinationquantum satis
E 579E 585 Ferrous gluconateFerrous lactate Olives darkened by oxidation 150 mg/kg as iron
E 620E 621E 622E 623E 624E 625 Glutamic acidMonosodium glutamateMonopotassium glutamateCalcium diglutamateMonoammonium glutamateMagnesium diglutamate Foods in general (except those referred to in Schedules 6, 7 and 8)Condiments and seasonings 10 g/kgIndividually or in combinationquantum satis
E 626E 627E 628E 629E 630E 631E 632E 633E 634E 635 Guanylic acidDisodium guanylateDipotassium guanylateCalcium guanylateInosinic acidDisodium inosinateDipotassium inosinateCalcium inosinateCalcium 5'-ribonucleotidesDisodium 5'-ribonucleotides Foods in general (except those referred to in Schedules 6, 7 and 8)Seasonings and condiments 500 mg/kg individually or in combination, expressed as guanylic acidquantum satis
E 900 Dimethyl polysiloxane Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie productsSoups and brothsOils and fats for fryingConfectionery (excluding chocolate)Non-alcoholic flavoured drinksPineapple juiceCanned and bottled fruit and vegetablesChewing gum(pro memoria)Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79Sød…saftBatters 10 mg/kg10 mg/kg10 mg/kg10 mg/kg10 mg/l10 mg/l10 mg/kg100 mg/kg10 mg/l10 mg/kg
E 901E 902E 903E 904 Beeswax, white and yellowCandelilla waxCarnauba waxShellac As glazing agents only for:Confectionery (including chocolate)Small products of fine bakery wares coated with chocolateSnacksNutsCoffee beansDietary food supplementsFresh citrus fruits, melons, apples and pears (surface treatment only) quantum satisquantum satisquantum satis
E 912E 914 Montan acid estersOxidised polyethylene wax Fresh citrus fruits (surface treatment only) quantum satis
E 927b Carbamide Chewing gum without added sugars 30 g/kg
E 950E 951E 957 Acesulfame-KAspartameThaumatin Chewing gum with added sugars 800 mg/kg2500 mg/kg10 mg/kg (as flavour enhancer only)
E 959 Neohesperidine DC Chewing gum with added sugarsMargarineMinarineMeat productsFruit jelliesVegetable proteins 150 mg/kg5 mg/kg (as flavour enhancer only)
E 999 Quillaia extract Water-based flavoured non-alcoholic drinks 200 mg/l calculated as anhydrous extract
E 1201E 1202 PolyvinylpyrrolidonePolyvinylpolypyrrolidone Dietary food supplements in tablet and coated tablet form quantum satis
E 1505 Triethyl citrate Dried egg white quantum satis
 PropaneButaneIso-Butane Garlic flavoured oil spray for producing garlic bread and pizzaVegetable oil pan spray for professional use only quantum satis

SCHEDULE 4
Regulations 2(1), 3(6) and 5(2)


EC No. Name Restricted use
 Propan-1,2-diol (propylene glycol) Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in or on the food)
E 422E 420E 421E 953E 965E 966E 967 GlycerolSorbitolMannitolIsomaltMaltitolLactitolXylitol
E 400-404 Alginic acid and its sodium, potassium, calcium and ammonium salts
E 405E 406E 407E 410E 412E 413E 414E 415E 440 Propan-1,2-diol alginateAgarCarrageenanLocust bean gumGuar gumTragacanthAcacia gum (gum arabic)Xanthan gumPectins
E 432E 433E 434E 435E 436 Polyoxyethylene sorbitan monolaurate (polysorbate 20)Polyoxyethylene sorbitan monooleate (polysorbate 80)Polyoxyethylene sorbitan monopalmitate (polysorbate 40)Polyoxyethylene sorbitan monostearate (polysorbate 60)Polyoxyethylene sorbitan tristearate (polysorbate 65) Antifoaming agents, colours and fat-soluble antioxidants
E 442 Ammonium phosphatides Antioxidants
E 460E 461E 463E 464E 465E 466 Cellulose (microcrystalline or powdered)Methyl celluloseHydroxypropyl celluloseHydroxypropyl methyl celluloseEthyl methyl celluloseCarboxy methyl celluloseSodium carboxy methyl cellulose
E 322E 470bE 471E 472aE 472cE 472eE 473E 475 LecithinsMagnesium salts of fatty acidsMonoand diglycerides of fatty acidsAcetic acid esters of monoand diglycerides of fatty acidsCitric acid esters of monoand diglycerides of fatty acidsMonoand diacetyl tartaric acid esters of monoand diglycerides of fatty acidsSucrose esters of fatty acidsPolyglycerol esters of fatty acids Colours and fat-soluble antioxidants
E 491E 492E 493E 494E 495 Sorbitan monostearateSorbitan tristearateSorbitan monolaurateSorbitan monooleateSorbitan monopalmitate Colours and anti-foaming agents
E 1404E 1410E 1412E 1413E 1414E 1420E 1422E 1440E 1442E 1450 Oxidised starchMonostarch phosphateDistarch phosphatePhosphated distarch phosphateAcetylated distarch phosphateAcetylated starchAcetylated distarch adipateHydroxy propyl starchHydroxy propyl distarch phosphateStarch sodium octenyl succinate 
E 170E 263E 331E 332E 341E 501E 504E 508E 509E 511E 514E 515E 516E 517 Calcium carbonatesCalcium acetateSodium citratesPotassium citratesCalcium phosphatesPotassium carbonatesMagnesium carbonatesPotassium chlorideCalcium chlorideMagnesium chlorideSodium sulphatePotassium sulphateCalcium sulphateAmmonium sulphate
E 577E 640E 1505E 1518 Potassium gluconateGlycine and its sodium saltTriethyl citrateGlyceryl triacetate (triacetin)
E 551E 552 Silicon dioxideCalcium silicate Emulsifiers and colours, max. 5%
E 553bE 558E 559 TalcBentoniteAluminium silicate (Kaolin) Colours, max. 5%
E 901 Beeswax Colours
E 1200 Polydextrose
E 1201E 1202 PolyvinylpyrrolidonePolyvinylpolypyrrolidone Sweeteners
SCHEDULE 5
Regulations 2(1) and 11(3)

Each miscellaneous additive for which specific purity criteria are specified or referred to below shall not contain—
(a) more than 3 milligrams per kilogram of arsenic;
(b) more than 10 milligrams per kilogram of lead;
(c) more than 50 milligrams per kilogram of copper, or 25 milligrams per kilogram of zinc or 50 milligrams per kilogram of any combination of copper and zinc,except in so far as those specific purity criteria provide otherwise or in the case of E 957 Thaumatin.
 E 170(i) Calcium carbonate
 Description  Fine white microcrystalline or amorphous powder
 Content  Not less than 97 per centum of CaCO3 on a volatile matter-free basis
 Volatile matter  Not more than 1 per centum (determined by drying at 105°C to constant weight)
 Matter insoluble inhydrochloric acid  Shall comply with the requirement for aluminium, iron, phosphate and matter insoluble in hydrochloric acid in the monograph for chalk in the British Pharmacopoeia 1973 at page 93
 Arsenic  Not more than 5 mg per kg.
 Lead  Not more than 20 mg per kg.
 Other inorganic impurities  Not more than 100 mg per kg of any of the following substances, namely antimony, copper, chromium, zinc or barium sulphate, or more than 200 mg per kg of any combination of those substances.
In the case of:—
 E 200 Sorbic acid
 E 202 Potassium sorbate
 E 203 Calcium sorbate
 E 210 Benzoic acid
 E 211 Sodium benzoate
 E 212 Potassium benzoate
 E 213 Calcium benzoate
 E 214 Ethyl p-hydroxybenzoate
 Synonyms  Ethyl 4-hydroxybenzoate Ethyl ester of p-hydroxybenzoic acid
 E 215 Sodium ethyl p-hydroxybenzoate
 Synonyms  Ethyl 4-hydroxybenzoate, sodium salt Sodium ethyl para-hydroxybenzoate
 E 216 Propyl p-hydroxybenzoate
 Synonyms  Propyl 4-hydroxybenzoate Propyl para-hydroxybenzoate n-propyl p-hydroxybenzoate
 E 217 Sodium propyl p-hydroxybenzoate
 Synonyms  Propyl 4-hydroxybenzoate, sodium salt Sodium propyl para-hydroxybenzoate Sodium n-propyl p-hydroxybenzoatethe appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.
In the case of:—
 E 218 Methyl p-hydroxybenzoate
 Synonyms  Methyl 4-hydroxybenzoate Methyl para-hydroxybenzoate
 E 219 Sodium methyl p-hydroxybenzoate
 Synonyms  Methyl 4-hydroxybenzoate, sodium salt Sodium methyl para-hydroxybenzoatethe appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
In the case of:—
 E 220 Sulphur dioxide
 E 221 Sodium sulphite (anhydrous or heptahydrate)
 E 222 Sodium hydrogen sulphite
 Synonym  Acid sodium sulphite
 E 223 Sodium metabisulphitethe appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.
 E 224 Potassium metabisulphite
 The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC.
In the case of:—
 E 226 Calcium sulphite
 E 227 Calcium hydrogen sulphitethe appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
 E 228 Potassium hydrogen sulphite
 Synonyms  Potassium bisulphite Potassium acid sulphite
 The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 86/604/EEC.
In the case of:—
 E 230 Biphenyl, diphenyl
 E 231 Orthophenyl phenol
 Synonym  2-Hydroxybiphenyl
 E 232 Sodium orthophenyl phenol
 Synonyms  Sodium biphenyl-2-yl oxide Sodium orthophenylphenatethe appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC.
 E 233 Thiabendazole
 Synonyms  2-(Thiazol-4-yl) benzimidazole 2-(4-thiazolyl) benzimidazole
 The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
 E 234 Nisin
 The criteria in the monograph for nisin contained in the Nutrition Meetings Report Series No. 45A (1969) of the United Nations' Food and Agriculture Organisation at page 53.
In the case of:—
 E 239 Hexamethylene tetramine
 Synonym  Hexamine
 E 249 Potassium nitritethe appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
In the case of:—
 E 250 Sodium nitrite
 E 251 Sodium nitrate
 E 252 Potassium nitratethe appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.
In the case of:—
 E 260 Acetic acid
 E 261 Potassium acetatethe appropriate specific purity criteria contained in Council Directive 65/66/EEC.
 E 262(i) Sodium acetate
 Sodium acetate, anhydrous
 The criteria in the monograph for sodium acetate, anhydrous contained in the Food Chemicals Codex 1972 at page 718.
 Sodium acetate
 The criteria in the monograph for sodium acetate contained in the Food Chemicals Codex 1972 at page 717 except that the alkalinity shall be not more than 0.1 per centum (as sodium carbonate, Na2 CO3).
In the case of:—
 E 262(ii) Sodium diacetate
 Synonym  Sodium hydrogen diacetate
 E 263 Calcium acetatethe appropriate specific purity criteria contained in Council Directive 65/66/EEC.
 E 270 Lactic acid
 The specific purity criteria for lactic acid contained in Council Directive 65/66/EEC.
In the case of:—
 E 280 Propionic acid
 E 281 Sodium propionate
 E 282 Calcium propionatethe appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC and Council Directive 76/463/EEC.
 E 283 Potassium propionate
 The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
 E 290 Carbon dioxide
 The specific purity criteria for carbon dioxide contained in Council Directive 65/66/EEC. Solid or liquid carbon dioxide shall be of equivalent purity to the gas.
 E 296 Malic acid
 DL-Malic acid
 The criteria in the monograph for malic acid contained in the Food Chemicals Codex 1972 at page 484 as amended by the Second Supplement to that Codex at page 27, except that the melting range shall be 130°C to 132°C (corrected) and that the method for determining the melting range shall be that specified or a method of equivalent accuracy.
 L-Malic Acid
 Description  White or nearly white crystalline powder or granules
 Content  Not less than 99 per centum of C4H6O5.
 Melting range  99°C to 101°C.
 Specific rotation [α] 20°CD Not less than -2.4° and not more than -2.2° using a solution containing 8.5g L-malic and in 100 ml. water).
 Maleic acid  } 
 Fumaric acid  }  Shall comply with the limits given in the
 Residue on ignition  }  monograph for malic acid in the Food
 Water insoluble matter  }  Chemicals Codex 1972 at page 484.
 E 297 Fumaric acid
 The criteria in the monograph for fumaric acid contained in the Food Chemicals Codex 1972 at page 331.
In the case of:—
 E 300 Ascorbic acid
 E 301 Sodium ascorbate
 E 302 Calcium ascorbate
 E 304 Fatty acid esters of ascorbic acid
 E 304(i) Ascorbyl palmitate
 E 306 Tocopherol-rich extract
 E 307 Alpha-tocopherol
 E 308 Gamma-tocopherol
 E 309 Delta-tocopherol
 E 310 Propyl gallate
 E 311 Octyl gallate
 E 312 Dodecyl gallate
 E 320 Butylated hydroxyanisole (BHA)
 E 321 Butylated hydroxytoluene (BHT)the appropriate specific purity criteria contained in Council Directive No. 78/664/EEC.
 E 322 Lecithins
 The specific purity criteria for lecithins contained in Council Directive No. 78/664/EEC as amended by Article 1.2 of Council Directive 82/712/EEC.
In the case of:—
 E 325 Sodium lactate
 E 326 Potassium lactate
 E 327 Calcium lactate
 E 330 Citric acid
 E 331(i) Monosodium citrate
 Synonym  Sodium dihydrogen citrate
 E 331(ii) Disodium citrate
 E 331(iii) Trisodium citrate
 E 332(i) Monopotassium citrate
 Synonym  Potassium dihydrogen citrate
 E 332(ii) Tripotassium citrate
 E 333(i) Monocalcium citrate
 E 333(ii) Dicalcium citrate
 E 333(iii) Tricalcium citrate
 E 334 L-(+)-Tartaric acid
 E 335(i) Monosodium L-(+)-tartrate
 E 335(ii) Disodium L-(+)-tartrate
 E 336(i) Monopotassium L-(+)-tartrate
 E 336(ii) Dipotassium L-(+)-tartrate
 E 337 Sodium Potassium L-(+)-tartrate
 Synonym  Potassium sodium tartrate
 E 338 Phosphoric acid
 Synonym  Orthophosphoric acid
 E 339(i) Monosodium phosphate
 Synonym  Monosodium orthophosphate
 E 339(ii) Disodium phosphate
 Synonyms  Disodium orthophosphate Disodium hydrogen orthophosphate
 E 339(iii) Trisodium phosphate
 Synonym  Trisodium orthophosphate
 E 340(i) Monopotassium phosphate
 Synonyms  Monopotassium orthophosphate Potassium dihydrogen orthophosphate
 E 340(ii) Dipotassium phosphate
 Synonyms  Dipotassium orthophosphate Dipotassium hydrogen orthophosphate
 E 340(iii) Tripotassium phosphate
 Synonym  Tripotassium orthophosphate
 E 341(i) Monocalcium phosphate
 Synonyms  Monocalcium orthophosphate Calcium tetrahydrogen diorthophosphate
 E 341(ii) Dicalcium phosphate
 Synonyms  Dicalcium orthophosphate Calcium hydrogen orthophosphate
 E 341(iii) Tricalcium phosphate
 Synonyms  Tricalcium orthophosphate Tricalcium diorthophosphatethe appropriate specific purity criteria contained in Council Directive no. 78/664/EEC.
 E 350(i) Sodium malate
 Description  Colourless or almost colourless aqueous solution. Sodium malate may be derived from either DL-malic acid or L-malic acid.
 Content  Not less than 59.5 per centum of C4H4O5Na2.
 Maleic acid  Not more than 0.05 per centum calculated on the C4H4O5Na2 content.
 E 350(ii) Sodium hydrogen malate
 Description  White odourless powder. Sodium hydrogen malate may be derived from either DL-malic acid or L-malic acid.
 Content  Not less than 99 per centum of C4H5O5Na on a volatile matter-free basis.
 Volatile matter  Not more than 2 per centum (determined by drying at 110°C for 3 hours).
 Maleic acid  Not more than 0.05 per centum.
 E 351 Potassium malate
 Description  Colourless or almost colourless aqueous solution Potassium malate may be derived from either DL-malic acid or L-malic acid.
 Content  Not less than 59.5 per centum of C4H4O5K2.
 Maleic acid  Not more than 0.05per centum calculated on the C4H4O5K2 content.
 E 352(i) Calcium malate
 Description  White odourless powder. Calcium malate may be derived from either DL-malic acid or L-malic acid.
 Content  Not less than 97.5 per centum of C4H4O5Ca on a volatile matter-free basis.
 Volatile matter  Not more than 2 per centum (determined by drying at 110°C for 3 hours).
 Maleic acid  Not more than 0.05 per centum.
 Fluoride  Not more than 30 mg per kg on a volatile matter-free basis.
 E 352(ii) Calcium hydrogen malate
 Description  White odourless powder. Calcium hydrogen malate may be derived from either DL-malic acid or L-malic acid.
 Content  Not less than 97.5 per centum of (C4H5O5)2Ca on a volatile matter-free basis.
 Volatile matter  Not more than 2 per centum (determined by drying at 110°C for 3 hours)
 Maleic acid  Not more than 0.05 per centum.
 Fluoride  Not more than 30 mg per kg on a volatile matter-free basis.
 E 353 Metatartaric acid
 Description  White or yellow powder which consists chiefly of a mixture of polyesters obtained by the controlled dehydration of L-(+)-tartaric acid together with unchanged L-(+)-tartaric acid.
 Specific absorptionE1per centum1cm
  Not more than 1.5 × 10−2 at 430 nm. (determined using a filtered aqueous solution).
 Identification  Place 5 to 10mg of sample in a test tube. Add 2 ml sulphuric acid (about 94 per centum H2SO4) plus two drops of resorcinol reagent (2 g. resorcinol dissolved in 100 ml water plus 0.5 ml sulphuric acid) and heat to 150°C. An intense violet colour is produced.
 Content  Not less than the equivalent of 105 per centum of tartaric acid (C4H6O6). The esterified tartaric acid content shall be not less than 27 per centum and not more than 38 per centum of the tartaric acid equivalent when determined by the following method: Add three drops of bromothymol blue indicator (0.04 per centum weight/volume solution of bromothymol blue in 95 per centum volume/volume ethanol) to 50 ml of freshly prepared 2 per centum weight/volume cold aqueous solution of metartartaric acid. Titrate with N aqueous sodium hydroxide solution to a blue-green colour (T1ml.). Add a further 20 ml of N aqueous sodium hydroxide solution and leave for 2 hours at room temperature. Titrate with N aqueous sulphuric acid solution (T2ml). Calculations:Tartaric acid equivalent=7.5(T1+20-T2)per centum.Esterified tartaric acid=10020-T2)T1=20-T2 per centum.
 Specific rotation [α] 20°CD  Not less than + 12.5° and not more than + 13.5° (using a filtered 10 per centum weight/volume aqueous solution).
 Matter insoluble in water(at about 20°C)  Not more than 2.5 per centum (insoluble matter weighed after drying for 3 hours at 70°C in a vacuum oven).
 Pyruvic acid  Not more than 0.5 per centum.
 E 355 Adipic acid
 The criteria in the monograph for adipic acid contained in the Food Chemicals Codex 1972 at page 21.
 E 363 Succinic acid
 The criteria in the monograph for succinic acid contained in the Food Chemicals Codex 1972 at page 800.
 E 380 Triammonium citrate
 Synonym  Ammonium citrate
 The criteria in the monograph for ammonium citrate contained in the British Pharmaceutical Codex 1973 at page 830.
 E 385 Calcium disodium ethylenediamine N N N'N' tetra-acetate
 Synonym  Sodium calciumedetate.
 The criteria in the monograph for sodium calciumedetate contained in the British Pharmacopoeia 1973 at page 425.
In the case of:—
 E 400 Alginic acid
 E 401 Sodium alginate
 E 402 Potassium alginate
 E 403 Ammonium alginate
 E 404 Calcium alginate
 E 405 Propane-1,2-diol alginate
 Synonym  Propylene glycol alginatethe appropriate specific purity criteria contained in Council Directive 78/663/EEC as amended by Article 1.2(a) of Council Directive 82/504/EEC.
 E 406 Agar
 The specific purity criteria for agar contained in Council Directive 78/663/EEC.
 E 407 Carrageenan
 The specific purity criteria for carrageenan contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC.
In the case of:—
 E 410 Locust bean gum
 Synonym  Carob gum
 E 412 Guar gum
 E 413 Tragacanth
 E 414 Acacia
 Synonym  Gum arabicthe appropriate specific purity criteria contained in Council Directive 78/663/EEC.
 E 415 Xanthan gum
 The specific purity criteria for xanthan gum contained in Council Directive 78/663/EEC as amended by Article 1.2(b) of Council Directive 82/504/EEC.
 E 416 Karaya gum
 Synonym  Sterculia gum.
 The criteria in the monograph for karaya gum contained in the Food Chemicals Codex 1981 at page 157.
In the case of:—
 E 420(i) Sorbitol
 E 420(ii) Sorbitol syrup
 E 421 Mannitolthe appropriate specific purity criteria contained in Commission Directive 95/31/EC.
 E 422 Glycerol
 As set out in the Annex to Council Directive 78/663/EEC.
 E 432 Polyoxyethylene (20) sorbitan monolaurate
 Synonym  Polysorbate 20.
 The criteria in the monograph for polysorbate 20 contained in the Food Chemicals Codex 1981 at page 234.
 E 433 Polyoxyethylene (20) sorbitan monooleate
 Synonym  Polysorbate 80
 The criteria in the monograph for polysorbate 80 contained in the Food Chemicals Codex 1981 at page 236 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.
 E 434 Polyoxyethylene (20) sorbitan monopalmitate
 Synonym  Polysorbate 40.
 The criteria in the monograph for polyoxyethylene (20) sorbitan monopalmitate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 278.
 E 435 Polyoxyethylene (20) sorbitan monostearate
 Synonym  Polysorbate 60.
 The criteria in the monograph for polysorbate 60 contained in the Food Chemicals Codex 1981 at page 235 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.
 E 436 Polyoxyethylene (20) sorbitan tristearate
 Synonym  Polysorbate 65.
 The criteria in the monograph for polysorbate 65 contained in the Food Chemicals Codex 1981 at page 235 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.
In the case of:—
 E 440(i) Pectin
 E 440(ii) Amidated pectinthe appropriate specific purity criteria contained in Council Directive 78/663/EEC.
 E 442 Ammonium phosphatides
 Description  Ammonium phosphatides exist as an unctuous semi-solid (at 25°C). They consist essentially of a mixture of the ammonium salts of phosphatidic acids derived from partially hardened rapeseed oil together with unreacted partially hardened rapeseed oil.
 Matter insoluble in petroleum ether (40°C-60°C)  Total: Not more than 2.5 per centum. Inorganic matter: Not more than 0.2 per centum.
 pH of an aqueous extract of melted ammonium phosphatides  Not less than 6.0 and not more than 8.0.
 Phosphorus  Not less than 3.0 per centum and not more than 3.4 per centum.
 Ammonium nitrogen  Not less than 1.2 per centum and not more than 1.5 per centum.
 Arsenic  Not more than 5 mg per kg.
In the case of:—
 E 450(i) Disodium diphosphate
 E 450(ii) Trisodium diphosphate
 E 450(iii) Tetrasodium diphosphate
 E 450(v) Tetrapotassium diphosphatethe appropriate specific purity criteria contained in Council Directive 78/663/EEC.
 E 450(vi) Dicalcium diphosphate
 Synonyms  Dicalcium pyrophosphate Calcium pyrophosphate
 The criteria in the monograph for calcium pyrophosphate contained in the Food Chemicals Codex 1972 at page 153.
In the case of:—
 E 451(i) Pentasodium triphosphate
 E 451(ii) Pentapotassium triphosphate
 E 452(i) Sodium polyphosphate
 E 452(ii) Potassium polyphosphatethe appropriate specific purity criteria contained in Council Directive 78/663/EEC.
 E 452(iv) Calcium polyphosphates
 Description  Calcium polyphosphates exist as a fine white powder or crystals or colourless glassy platelets. They are reproducible heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula:H(n+2)PnO(3n+1)where
 n shall be not less than 2.
 Content (expressed as P2O5)  Not less than 50 per centum and not more than 71 per centum on an anhydrous basis.
 pH (1 per centum aqueous solution)  For water soluble phosphates only: not less than 4.0 and not more than 9.0.
 Cyclic phosphate  Not more than 8 per centum calculated on the P2O5 content.
 Fluoride  Not more than 15 mg per kg calculated on the P2O5 content.
 E 460(i) Microcrystalline cellulose
 The specific purity criteria for microcrystalline cellulose contained in Council Directive 78/663/EEC, as amended by Article 1.2(c) of Council Directive 82/504/EEC.
 E 460(ii) Powdered cellulose
 Synonym  Alpha-cellulose
 The criteria in the monograph for cellulose, powdered, contained in the Food Chemicals Codex 1981 at page 80. Additionally the level of lead present shall not exceed 1 mg per kg.
In the case of:—
 E 461 Methylcellulose
 E 463 Hydroxypropylcellulose
 E 464 Hydroxypropylmethylcellulose
 E 465 Ethylmethylcellulose
 Synonym  Methylethylcellulosethe appropriate specific purity criteria contained in Council Directive 78/663/EEC.
 E 466 Carboxymethylcellulose
 Synonym  Sodium carboxymethylcellulose.
 The specific purity criteria for carboxymethylcellulose contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC.
In the case of:—
 E 470a Sodium, potassium and calcium salts of fatty acids
 E 471 Monoand diglycerides of fatty acids
 E 472(a) Acetic acid esters of monoand diglycerides of fatty acids
 Synonym  Acetylated monoand diglycerides
 E 472(b) Lactic acid esters of monoand diglycerides of fatty acids
 Synonyms  Lactylated monoand diglycerides Lactoglycerides
 E 472(c) Citric acid esters of monoand diglycerides of fatty acids
 Synonym  Citroglycerides
 E 472(d) Tartaric acid esters of monoand diglycerides of fatty acids
 E 472(e) Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acids
 Synonym  Monoand diacetyl tartaric acid esters of monoand diglycerides.
 E 472(f) Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acidsthe appropriate specific purity criteria contained in Council Directive 78/663/EEC.
 E 473 Sucrose esters of fatty acids
 The specific purity criteria for sucrose esters of fatty acids contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC and Article 1 of Commission Directive 92/4/EEC.
 E 474 Sucroglycerides
 The specific purity criteria for sucroglycerides contained in Council Directive 78/663/EEC as amended by Article 1.2(e) of Council Directive 82/504/EEC.
 E 475 Polyglycerol esters of fatty acids
 The specific purity criteria for polyglycerol esters of non-polymerised fatty acids contained in Council Directive 78/663/EEC.
 E 476 Polyglycerol polyricinoleate
 Synonym  Polyglycerol esters of polycondensed fatty acids of castor oil
 Description  The polyglycerol esters of polycondensed fatty acids of castor oil exist as a highly viscous liquid (at 25°C). They are essentially a complex mixture of the partial esters and ethers of polyglycerol with linearly interesterified (polycondensed) fatty acids derived from castor oil. The polycondensed castor oil fatty acids are prepared by condensation in the absence of oxygen and have an average of about 5 fatty acid residues per molecule. The polyglycerol moiety is predominantly di-, triand tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol.
 Refractive index, n65D°C  Not less than 1.4630 and not more than 1.4665.
 Hydroxyl value  Not less than 80 and not more than 100.
 Iodine value  Not less than 72 and not more than 103 (Wijs).
 Acid value  Not more than 6 mg KOH per g.
 E 477 Propane-1,2-diol esters of fatty acids
 Synonym  Propylene glycol esters of fatty acids.
 The specific purity criteria for propane-1,2-diol esters of fatty acids contained in Council Directive 78/663/EEC as amended by Article 1.2(f) of Council Directive 82/504/EEC.
In the case of:—
 E 481 Sodium stearoyl-2-lactylate
 E 482 Calcium stearoyl-2-lactylate
 E 483 Stearyl tartratethe appropriate specific purity criteria contained in Council Directive 78/663/EEC.
 E 491 Sorbitan monostearate
 The criteria in the monograph for sorbitan monostearate contained in the Food Chemicals Codex 1981 at page 307 except that the final sentence of the description (requirement to conform to the regulations of the federal Food and Drug Administration pertaining to specifications for fats or fatty acids derived from edible sources) shall be deleted.
 E 492 Sorbitan tristearate
 The criteria in the monograph for sorbitan tristearate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 297.
 E 493 Sorbitan monolaurate
 The criteria in the monograph for sorbitan monolaurate contained in the British Pharmaceutical Codex 1973 at page 465.
 E 494 Sorbitan monooleate
 The criteria in the monograph for sorbitan monooleate contained in the British Pharmaceutical Codex 1973 at page 466.
 E 495 Sorbitan monopalmitate
 The criteria in the monograph for sorbitan monopalmitate contained in the Food and Nutrition Paper No. 4 (1978) of the United Nations' Food and Agriculture Organisation at page 293.
 E 500(i) Sodium carbonate
 Description  Colourless crystals or white granular or crystalline powder. The anhydrous salt is hygroscopic and the decahydrate is efflorescent.
 Content  Not less than 98 per centum of Na2CO2 on a volatile matter-free basis.
 Volatile matter  Not more than: 2 per centum for the non-hydrated substance; 15 per centum for the monohydrate; 65 per centum for the decahydrate; (determined by the method for loss on drying in the monograph for sodium carbonate in the Food Chemicals Codex 1972 at page 731.)
 Matter insoluble in dilute ammonia solution  Not more than 0.12 per centum on a volatile matter-free basis, determined by the following method: Boil 5g of hydrated sodium carbonate, or 2.5g of anhydrous sodium carbonate, with 50ml of water and 10ml of dilute ammonia solution (about 10 per centum NH3). Filter and wash the residue with water, then ignite to constant weight.
 Sulphate  Not more than 0.4 per centum on a volatile matter-free basis.
 Chloride  Not more than 0.4 per centum on a volatile matter-free basis.
 Iron  Not more than 40mg per kg on a volatile matter-free basis.
 E 500(ii) Sodium hydrogen carbonate
 Synonym  Sodium bicarbonate.
 The criteria in the monograph for sodium bicarbonate contained in the Food Chemicals Codex 1972 at page 727.
 E 500(iii) Sodium sesquicarbonate
 The criteria in the monograph for sodium sesquicarbonate contained in the Food Chemicals Codex 1972 at page 765.
 E 501(i) Potassium carbonate
 Description  The anhydrous form is a white granular powder. The hydrated form consists of small white translucent crystals or granules.
 Content  Not less than 98 per centum K2CO3 on a volatile matter-free basis.
 Volatile matter  Not more than: 2 per centum for the non-hydrated substance; 18 per centum for the hydrated substance; (determined by drying at 180°C. for 4 hours)
 E 501(ii) Potassium hydrogen carbonate
 Synonym  Potassium bicarbonate.
 The criteria in the monograph for potassium bicarbonate contained in the Food Chemicals Codex 1972 at page 642.
 E 503(i) Ammonium carbonate
 The criteria in the monograph for ammonium carbonate contained in the Food Chemicals Codex 1972 at page 45.
 E 503(ii) Ammonium hydrogen carbonate
 Synonym  Ammonium bicarbonate.
 The criteria in the monograph for ammonium bicarbonate contained in the Food Chemicals Codex 1972 at page 44.
 E 504 Magnesium carbonates
 Magnesium carbonate, heavy
 The criteria in the monograph for heavy magnesium carbonate contained in the European Pharmacopoeia Vol. I, 1969 at page 322.
 Magnesium carbonate, light
 The criteria in the monograph for light magnesium carbonate contained in the European Pharmacopoeia Vol. I, 1969 at page 321.
 E 507 Hydrochloric acid
 The criteria in the monograph for concentrated hydrochloric acid contained in the European Pharmacopoeia Vol. II, 1971 at page 145.
 E 508 Potassium chloride
 The criteria in the monograph for potassium chloride contained in the Food Chemicals Codex 1972 at page 646.
 E 509 Calcium chloride
 Calcium chloride, anhydrous
 The criteria in the monograph for calcium chloride, anhydrous contained in the Food Chemicals Codex 1972 at page 124.
 Calcium chloride
 Description  The dihydrate consists of deliquescent white odourless fragments or granules. The hexahydrate consists of deliquescent colourless and odourless crystals.
 Content  Not less than: 98 per centum of CaCl2. 2H2O for the dihydrate; 97 per centum of CaCl2. 6H2O for the hexahydrate.
 Magnesium and alkali salts  Not more than 2 per centum, determined by the method in the monograph for calcium chloride contained in the Food Chemicals Codex 1972 at page 123 except that the weight of the residue shall not exceed 10 mg.
 Fluoride  Not more than 40 mg per kg on an anhydrous basis.
 E 513 Sulphuric acid
 The criteria in the monograph for sulphuric acid contained in the Food Chemicals Codex 1972 at page 802.
 E 514(i) Sodium sulphate
 The criteria in the monograph for sodium sulphate contained in the Food Chemicals Codex 1972 at page 775.
 E 515(i) Potassium sulphate
 The criteria in the monograph for potassium sulphate contained in the Food Chemicals Codex 1972 at page 670.
 E 516 Calcium sulphate
 The criteria in the monograph for calcium sulphate contained in the Food Chemicals Codex 1972 at page 163.
 E 522 Aluminium potassium sulphate
 Synonyms  Potassium aluminium sulphate. Potash alum.
 The criteria in the monograph for alum contained in the European Pharmacopoeia Vol. 1, 1969 at page 243.
 E 524 Sodium hydroxide
 The criteria in the monograph for sodium hydroxide contained in the Food Chemicals Codex 1972 at page 743.
 E 525 Potassium hydroxide
 The criteria in the monograph for potassium hydroxide contained in the Food Chemicals Codex 1972 at page 652.
 E 526 Calcium hydroxide
 Description  Soft white powder
 Solubility  1 g dissolves in 630 ml of water at 25°C, and in 1300 ml. of boiling water, Soluble in glycerol and in a saturated solution of sucrose. Insoluble in ethanol.
 Content  Not less than 92 per centum of Ca(OH)2.
 Matter insoluble in dilute hydrochloric acid (about 10 per centum weight/ volume HCl)  Not more than 0.5 per centum
 Magnesium and alkali salts  Not more than 6 per centum, determined by the method in the monograph for calcium hydroxide contained in the Food Chemicals Codex 1972 at page 131 except that the weight of the residue shall not exceed 15 mg.
 Carbonate  When 2 g of calcium hydroxide is mixed with 50ml of water and an excess of dilute hydrochloric acid (approximately 2N) is added, no more than a slight effervescence is produced.
 Sulphate  Not more than 0.35 per centum.
 Fluoride  Not more than 50 mg per kg.
 E 527 Ammonium hydroxide
 The criteria in the monograph for ammonium hydroxide contained in the Food Chemicals Codex 1972 at page 48.
 E 528 Magnesium hydroxide
 The criteria in the monograph for magnesium hydroxide contained in the British Pharmaceutical Codex 1973 at page 277.
 E 529 Calcium oxide
 The criteria in the monograph for calcium oxide contained in the Food Chemicals Codex 1972 at page 138.
 E 530 Magnesium oxide
 Magnesium oxide, heavy
 Description  White fine odourless powder.
 Solubility  Practically insoluble in water. Soluble in dilute acids with, at most, slight effervescence.
 Apparent volume  20g of heavy magnesium oxide occupies a volume of about 50 ml.
 Content  Not less than 98 per centum of MgO calculated with reference to the ignited substance and determined by the assay method contained in the monograph for light magnesium oxide in the European Pharmacopoeia Vol. I, 1969 at page 319.
 Loss on ignition  Not more than 5 per centum (determined by ignition at 900°C to 950°C to constant weight).
 Matter soluble in water  Not more than 2 per centum, determined by the method for soluble substances contained in the monograph for light magnesium oxide in the European Pharmacopoeia Vol. I, 1969 at page 319.
 Matter insoluble in acetic acid  Not more than 0.1 per centum when determined by the following method: Dissolve 5g heavy magnesium oxide in a mixture of 70 ml acetic acid (see Note 1) and 30 ml water. Heat to boiling for 2 minutes, cool and dilute to 100 ml with dilute acetic acid (see Note 2). Filter through a sintered glass filter. Any residue, after washing with water, drying and ignition at 600°C, shall weigh not more than 5 mg.
 Sulphate  Not more than 0.75 per centum.
 Chloride  Not more than 0.07per centum.
 Calcium  Not more than 2 per centum.
 Iron  Not more than 0.1 per centum.
 Arsenic  Not more than 4 mg per kg.
 Heavy metals  Not more than 40 mg per kg.
 Note 1: Acetic acid: contains not less than 29 per centum weight/volume and not more than 31 per centum weight/volume of C2H4O2. Dilute 30 g glacial acetic acid (98 per centum weight/volume C2H4O2) to 100 ml with water.
 Note 2: Dilute acetic acid: contains not less than 11.5 per centum weight/volume and not more than 12.5 per centum weight/volume of C2H4O2. Dilute 12 g or 11.7 ml glacial acetic acid (98 per centum weight/volume C2H4O2) to 100 ml with water and, if necessary, adjust the concentration of the solution.
 Magnesium oxide, light
 The criteria in the monograph for light magnesium oxide contained in the European Pharmacopoeia Vol I, 1969 at page 319.
 E 535 Sodium ferrocyanide
 Synonym  Sodium hexacyanoferrate (II)
 The criteria in the monograph for sodium ferrocyanide contained in the Food Chemicals Codex 1972 at page 741.
 E 536 Potassium ferrocyanide
 Synonym  Potassium hexacyanoferrate (II)
 Description  Odourless lemon yellow crystals.
 Solubility  Soluble in water and in acetone. Insoluble in ethanol, in ether and in hydrocarbons.
 Content  Not less than 98 per centum of K4Fe(CN)6. 3H2O.
 Free moisture  Not more than 1 per centum (determined by the method for free moisture in the monograph for sodium ferrocyanide in the Food Chemicals Codex 1972 at page 741).
 Chloride  Not more than 0.1 per centum.
 Sulphate  Not more than 0.1 per centum.
 E 541 Sodium aluminium phosphate, acidic
 The criteria in the monograph for sodium aluminium phosphate, acidic contained in the Food Chemicals Codex 1972 at page 722.
 E 551 Silicon dioxide
 Synonym  Silica, chemically prepared.
 Description  Silica aerogel is a white fluffy powdered or granular microcellular silica. Hydrated silica is a precipitated hydrated silicon dioxide occurring as a fine white amorphous powder or as beads or granules.
 Content  Silica aerogel: not less than 90 per centum of SiO2. Hydrated silica: not less than 91 per centum of SiO2 on a volatile matter free basis.
 Volatile matter  Hydrated silica: Not more than 7 per centum (determined by drying at 105°C for 2 hours).
 Loss on ignition  Not more than 13 per centum (determined by ignition at 1000°C to constant weight).
 Soluble ionisable salts (expressed as Na2SO4)  Not more than 5 per centum.
 E 552 Calcium silicate
 Description  White to off-white free-flowing powder.
 Solubility  Insoluble in water. Forms a gel with mineral acids.
 Content (expressed as SiO2)  Not less than 72 per centum and not more than 78 per centum on a volatile matter-free basis.
 (expressed as CaO)  Not less than 16 per centum and not more than 21 per centum on a volatile matter-free basis.
 (expressed as Na2O)  Not less than 2 per centum and not more than 4 per centum on a volatile matter-free basis.
 Volatile matter  Not more than 6 per centum (determined by drying at 105°C for 2 hours)
 Loss on ignition  Not less than 7 per centum and not more than 14 per centum (determined by ignition at 1000°C to constant weight).
 E 553a(i)  Magnesium silicate
 The criteria in the monograph for magnesium silicate contained in the Food Chemicals Codex 1972 at page 479.
 E 553a(ii) Magnesium trisilicate
 The criteria in the monograph for magnesium trisilicate contained in the British Pharmacopoeia 1973 at page 276.
 E 553b Talc
 Description  Talc is a native hydrous magnesium silicate sometimes containing a small proportion of aluminium silicate.
 It shall comply with the requirements for appearance, characteristics and limits of impurities in the monograph for magnesium silicate contained in the Nutrition Meetings Report Series 46B 1970 of the Food and Agriculture Organisation of the United Nations at page 114. The amount of material soluble in dilute hydrochloric acid shall be not more than 2 per centum and the amount of water soluble substances shall be not more than 0.2 per centum.
 E 554 Sodium aluminium silicate
 Synonyms  Aluminium sodium silicate. Sodium aluminosilicate. Sodium silicoaluminate.
 Description  Fine white amorphous powder or beads.
 Content (expressed as SiO2)  Not less than 70 per centum and not more than 80 per centum on a volatile matter-free basis.
 (expressed as Al2O3)  Not less than 8 per centum and not more than 11 per centum on a volatile matter-free basis.
 (expressed as Na2O)  Not less than 5 per centum and not more than 10 per centum on a volatile matter-free basis.
 Volatile matter  Not more than 8 per centum (determined by drying at 105°C for 2 hours).
 Loss on ignition  Not less than 10 per centum and not more than 14 per centum (determined by ignition at 1000°C to constant weight).
 E 556 Calcium aluminium silicate
 Synonyms  Aluminium calcium silicate. Calcium aluminosilicate. Calcium silicoaluminate.
 Description  Fine white free-flowing powder.
 Content (expressed as SiO2)  Not less than 44 per centum and not more than 50 per centum on a volatile matter-free basis.
 (expressed as Al2O3)  Not less than 3 per centum and not more than 5 per centum on a volatile matter-free basis.
 (expressed as CaO)  Not less than 32 per centum and not more than 38 per centum on a volatile matter-free basis.
 (expressed as Na2O)  Not less than 0.5 per centum and not more than 4 per centum on a volatile matter-free basis.
 Volatile matter  Not more than 10 per centum (determined by drying at 105°C for 2 hours).
 Loss on ignition  Not less than 14 per centum and not more than 18 per centum (determined by ignition at 1000°C to constant weight).
 E 559 Aluminium silicate (Kaolin)
 Kaolin, heavy
 The criteria in the monograph for heavy kaolin contained in the British Pharmacopoeia 1968 at page 538 as amended by the 1969 Addendum at page 54.
 Kaolin, light
 The criteria in the monograph for light kaolin contained in the British Pharmacopoeia 1968 at page 539 as amended by the 1969 Addendum at page 54.
 E 575 Glucono-delta-lactone
 Synonym D-Glucono-1,5-lactone
 The criteria in the monograph for glucono delta-lactone contained in the Food Chemicals Codex 1972 at page 346.
 E 576 Sodium gluconate
 The criteria in the monograph for sodium gluconate contained in the Food Chemicals Codex 1972 at page 742.
 E 577 Potassium gluconate
 Description  White free-flowing powder.
 Solubility  Freely soluble in water. Practically insoluble in ethanol and in ether.
 Content  Not less than 97 per centum of C6H11O7K on a volatile matter-free basis.
 Volatile matter  Not more than 3 per centum (determined by drying in a vacuum at 105°C for 4 hours)
 Reducing substances (expressed as glucose)  Not more than 0.5 per centum.
 E 578 Calcium gluconate
 The criteria in the monograph for calcium gluconate contained in the Food Chemicals Codex 1972 at page 129.
 E 621 Monosodium glutamate
 Synonyms  Sodium hydrogen L-glutamate. Sodium glutamate. Glutamic acid, sodium salt.
 Formula  C5H8NNaO4.H2O (molecular weight 187.13).
 The criteria in the monograph for monosodium L-glutamate contained in the Food Chemicals Codex 1981 at page 203.
 E 627 Disodium guanylate
 Synonyms  Guanosine 5' -(disodium phosphate) Sodium 5'-guanylate. Disodium guanosine 5' -monophosphate.
 Formula  C10H12N5Na2O8P.xH2O (molecular weight (anhydrous) 407.20).
 The criteria in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105.
 E 631 Disodium inosinate
 Synonyms  Inosine 5' -(disodium phosphate) Sodium 5' -inosate Disodium inosine 5' -monophosphate
 Formula  C10H11N4Na2O8P.xH2O (molecular weight (anhydrous 392.19).
 The criteria in the monograph for disodium inosinate contained in the Food Chemicals Codex 1981 at page 106.
 E 635 Disodium 5' -ribonucleotides
 Description  White or nearly white crystalline powder consisting of a mixture of guanosine 5' -(disodium phosphate) and inosine 5' -(disodium phosphate) in approximately equal proportions. Soluble in water, practically insoluble in ethanol.
 Content  Not less than 97% and not more than 102% of C10H12N5Na2O8P and C10H11N4Na2O8P, and not less than 47% and not more than 53% of C10H12N5Na2O8P or of C10H11N4Na2O8P, in every case calculated on an anhydrous basis.
 Moisture  Not less than 22% and not more than 26% (Karl Fischer).
 pH (5% aqueous solution)  Not less than 7.0 and not more than 8.5.
 Ammonium salts  Place 100 mg of sample in a test tube. Add 50 mg magnesium oxide plus 1 ml of water. Heat on a water bath for 5 minutes; the vapour evolved does not affect the colour of moist litmus paper.
 Amino acids  Place 5 ml of a 0.1% (weight/volume) solution in a test tube. Add 1 ml of a 2% (weight/volume) solution of ninhydrin and heat for 3 minutes; no blue colour is produced.
 Other nucleotides  The paper chromatogram obtained when sodium 5' -ribonucleotide is analysed using the procedure described for “other nucleotides” in the monograph for disodium guanylate contained in the Food Chemicals Codex 1981 at page 105 shall show no spots other than those for guanosine 5' -(disodium phosphate) and inosine 5' -(disodium phosphate).
 E 640 Glycine
 The criteria in the monograph for glycine contained in the Food Chemicals Codex 1972 at page 359.
 E 900 Dimethylpolysiloxane
 Synonym  Dimethyl silicone
 Appearance  Clear colourless odourless liquid free from extraneous matter.
 Solubility  Insoluble in water. Soluble in most aliphatic and aromatic hydrocarbon solvents.
 Volatile matter  Not more than 2 per centum (determined by drying at 200°C for 4 hours).
 Identification  Shall comply with the identification tests in the monograph for dimethicone in the British Pharmaceutical Codex 1973 at page 168.
 Acidity  Shall comply with the requirement for acidity in the monograph for dimethicone in the British Pharmaceutical Codex 1973 at page 168.
 Total silicon  Not less than 37.3 and not more than 38.5 per centum.
 Refractive index n25°CD  Not less than 1.400 and not more than 1.405.
 Viscosity (25°C)  Not less than 300 and not more than 1050 centistokes.
 Relative density d 20°C4°C  Not less than 0.960 and not more than 0.980.
 E 901 Beeswax, white and yellow
 Beeswax, white
 The criteria in the monograph for beeswax, white contained in the Food Chemicals Codex 1972 at page 75, except that the ester value shall be not less than 70 and not more than 80.
 Beeswax, yellow
 The criteria in the monograph for beeswax, yellow contained in the Food Chemicals Codex 1972 at page 77, except that the ester value shall be not less than 70 and not more than 80.
 E 903 Carnauba wax
 The criteria in the monograph for carnauba wax contained in the Food Chemicals Codex 1972 at page 170.
 E 904 Shellac
 The standard for machine-made shellac contained in British Standard 3722:1964.
 E 941 Nitrogen
 The standard for nitrogen type 2 contained in British Standard 4366: 1968.
 E 942 Nitrous oxide
 The criteria in the monograph for nitrous oxide contained in the European Pharmacopoeia Vol. II, 1971 at page 316.
 E 948 Oxygen
 The criteria in the monograph for oxygen contained in the European Pharmacopoeia Vol. II, 1971 at page 328.
In the case of:—
 E 950 Acesulfame potassium
 E 951 Aspartame
 E 953 Isomalt
 E 957 Thaumatin
 E 959 Neohesperidine DC
 E 965(i) Maltitol
 E 965(ii) Maltitol syrup
 E 966 Lactitol
 E 967 Xylitolthe appropriate specific purity criteria contained in Commission Directive 95/31/EEC.
 E 999 Extract of Quillaia
 The aqueous extract of the product complying with the monograph for Quillaia or for powdered Quillaia, in each case, contained in the British Pharmacopoeia 1980, at page 382.
 E 1200 Polydextrose
 Description  Polydextrose is an off-white to light tan coloured, water-soluble powder. It consists of a randomly bonded condensation polymer produced by the reaction of D-glucose with sorbitol and citric acid. Free acid groups may be neutralised with potassium hydroxide.
 Content  Not less than 90% of polymer on an ash-free and water-free basis.
 Free glucose  Not more than 4% of an ash-free and water-free basis.
 Free 1,6-anhydro-D-glucose  Not more than 4% on an ash-free and water-free basis.
 Free sorbital  Not more than 2% on an ash-free and water-free basis.
 Water  Not more than 4% (Karl Fischer).
 pH (10% aqueous solution)  Not less than 2.5 and not more than 3.5 (not less than 5.0 and not more than 6.0 for the neutralised product).
 Sulphated ash  Not more than 0.3% (not more than 3.0% for the neutralised product).
 Arsenic  Not more than 1mg/kg.
 Lead  Not more than 1 mg/kg.
 Propane-1,2-diol (propylene glycol)
 As set out in the Annex to Council Directive 78/663/EEC.

SCHEDULE 6
Regulations 3(2) and (4) and 4(3)


 Unprocessed foods
 Honey as defined in Directive 74/409/EEC
 Non-emulsified oils and fats of animal or vegetable origin
 Butter
 Pasteurised and sterilised (including UHT sterilisation) milk and cream (including skimmed, plain and semi-skimmed)
 Unflavoured, live fermented milk products
 Natural mineral water as defined in Directive 80/777/EEC and spring water
 Coffee (excluding flavoured instant coffee) and coffee extracts
 Unflavoured leaf tea
 Sugars as defined in Directive 73/437/EEC
 Dry pasta
 Natural unflavoured buttermilk (excluding sterilised buttermilk)

SCHEDULE 7
Regulations 3(2) to (4) and 4(3)


Food Additive Maximum level
Cocoa and chocolate products as defined in Directive 73/241/EEC E 330 Citric acidE 322 LecithinsE 334 Tartaric acidE 422 Glycerol E 471 Monoand diglycerides of fatty acidsE 170 Calcium carbonates E 500 Sodium carbonatesE 501 Potassium carbonates E 503 Ammonium carbonates E 504 Magnesium carbonates E 524 Sodium hydroxide E 525 Potassium hydroxide E 526 Calcium hydroxide E 527 Ammonium hydroxide E 528 Magnesium hydroxide E 530 Magnesium oxideE 414 Acacia gumE 440 Pectins 0.5 %quantum satis0.5%quantum satis7% on dry matter without fat expressed as potassium carbonatesas glazing agents only quantum satis
Fruit juices and nectars as defined in Directive 93/77/EEC E 300 Ascorbic acid quantum satis
Pineapple juice as defined in Directive 93/77/EEC E 296 Malic acid 3 g/l
Nectars as defined in Directive 93/77/EEC E 330 Citric acidE 270 Lactic acid 5 g/l5 g/l
Grape juice as defined in Directive 93/77/EEC E 170 Calcium carbonatesE 336 Potassium tartrates quantum satis
Fruit juices as defined in Directive 93/77/EEC E 330 Citric acid 3 g/l
Extra jam and extra jelly, as defined in Directive 79/693/EEC E 270 Lactic acidE 296 Malic acidE 300 Ascorbic acidE 327 Calcium lactateE 330 Citric acidE 331 Sodium citratesE 333 Calcium citratesE 334 Tartaric acidE 335 Sodium tartratesE 350 Sodium malatesE 440 PectinsE 471 Monoand diglycerides of fatty acids quantum satis
Jam, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products E 270 Lactic acidE 296 Malic acidE 300 Ascorbic acidE 327 Calcium lactateE 330 Citric acidE 331 Sodium citratesE 333 Calcium citratesE 334 Tartaric acidE 335 Sodium tartratesE 350 Sodium malatesE 400 Alginic acidE 401 Sodium alginateE 402 Potassium alginateE 403 Ammonium alginateE 404 Calcium alginateE 406 AgarE 407 CarrageenanE 410 Locust bean gumE 412 Guar gumE 415 Xanthan gumE 418 Gellan gumE 440 PectinsE 509 Calcium chlorideE 524 Sodium hydroxide quantum satis10 g/kg (individually or in combination)quantum satis
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC E 300 Ascorbic acidE 301 Sodium ascorbateE 304 Fatty acid esters of ascorbic acidE 322 LecithinsE 331 Sodium citratesE 332 Potassium citratesE 407 CarrageenanE 500 (ii) Sodium bicarbonateE 501 (ii) Potassium bicarbonate E 509 Calcium chloride quantum satis
Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream E 270 Lactic acidE 322 LecithinsE 325 Sodium lactateE 326 Potassium lactateE 327 Calcium lactateE 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citratesE 400 Alginic acidE 401 Sodium alginateE 402 Potassium alginateE 403 Ammonium alginateE 404 Calcium alginateE 406 AgarE 407 CarrageenanE 410 Locust bean gumE 415 Xanthan gumE 440 PectinsE 460 CellulosesE 461 Methyl celluloseE 463 Hydroxypropyl celluloseE 464 Hydroxypropyl methyl celluloseE 465 Ethyl methyl celluloseE 466 Carboxy methyl celluloseSodium carboxy methyl celluloseE 471 Monoand diglycerides of fatty acidsE 508 Potassium chlorideE 509 Calcium chlorideE 1404 Oxidised starchE 1410 Monostarch phosphateE 1412 Distarch phosphateE 1413 Phosphated distarch phosphateE 1414 Acetylated distarch phosphateE 1420 Acetylated starchE 1422 Acetylated distarch adipateE 1440 Hydroxy propyl starchE 1442 Hydroxy propyl distarch phosphateE 1450 Starch sodium octenyl succinate quantum satis
Frozen and deepfrozen unprocessed fruit and vegetables Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen E 300 Ascorbic acidE 301 Sodium ascorbateE 302 Calcium ascorbateE 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citrates quantum satis
Quick-cook rice E 471 Monoand diglycerides of fatty acidsE 472a Acetic acid esters of monoand diglycerides of fatty acids quantum satis
Non emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) E 304 Fatty acid esters of ascorbic acidE 306 Tocopherol-rich extractE 307 Alpha-tocopherolE 308 Gamma-tocopherolE 309 Delta-tocopherolE 322 LecithinsE 471 Monoand diglycerides of fatty acidsE 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citrates quantum satis30 g/l10 g/lquantum satis
Refined olive oil, including olive pomace oil E 307 Alpha-tocopherol 200 mg/l
Ripened cheese E 170 Calcium carbonatesE 504 Magnesium carbonatesE 509 Calcium chlorideE 575 Glucono-delta-lactone quantum satis
Mozzarella and whey cheese E 270 Lactic acidE 330 Citric acidE 575 Glucono-delta-lactone quantum satis
Canned and bottled fruit and vegetables E 260 Acetic acidE 261 Potassium acetateE 262 Sodium acetatesE 263 Calcium acetateE 270 Lactic acidE 300 Ascorbic acidE 301 Sodium ascorbateE 302 Calcium ascorbateE 325 Sodium lactateE 326 Potassium lactateE 327 Calcium lactateE 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citratesE 334 Tartaric acidE 335 Sodium tartratesE 336 Potassium tartratesE 337 Sodium potassium tartrateE 509 Calcium chlorideE 575 Glucono-delta-lactone quantum satis
Gehakt E 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citrates quantum satis
Pre-packed preparations of fresh minced meat E 300 Ascorbic acidE 301 Sodium ascorbateE 302 Calcium ascorbateE 330 Citric acidE 331 Sodium citratesE 332 Potassium citratesE 333 Calcium citrates quantum satis
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt E 260 Acetic acidE 261 Potassium acetateE 262 Sodium acetatesE 263 Calcium acetateE 270 Lactic acidE 300 Ascorbic acidE 301 Sodium ascorbateE 302 Calcium ascorbateE 304 Fatty acid esters of ascorbic acidE 322 LecithinsE 325 Sodium lactateE 326 Potassium lactateE 327 Calcium lactateE 471 Monoand diglycerides of fatty acidsE 472a Acetic acid esters of monoand diglycerides of fatty acidsE 472d Tartaric acid esters of monoand diglycerides of fatty acidsE 472e Monoand diacetyl tartaric acid esters of monoand diglycerides of fatty acidsE 472f Mixed acetic and tartaric acid esters of monoand diglycerides of fatty acids quantum satis
Pain courant français E 260 Acetic acidE 261 Potassium acetateE 262 Sodium acetatesE 263 Calcium acetateE 270 Lactic acidE 300 Ascorbic acidE 301 Sodium ascorbateE 302 Calcium ascorbateE 304 Fatty acid esters of ascorbic acidE 322 LecithinsE 325 Sodium lactateE 326 Potassium lactateE 327 Calcium lactateE 471 Monoand diglycerides of fatty acids quantum satis
Fresh pasta E 270 Lactic acidE 300 Ascorbic acidE 301 Sodium ascorbateE 322 LecithinsE 330 Citric acidE 334 Tartaric acidE 471 Monoand diglycerides of fatty acidsE 575 Glucono-delta-lactone quantum satis
Wines and sparkling wines and partially fermented grape must Additives authorised: in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations; in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79 pro memoria
Beer E 270 Lactic acidE 300 Ascorbic acidE 301 Sodium ascorbateE 330 Citric acidE 414 Acacia gum quantum satis
Foie gras, foie gras entier, blocs de foie gras E 300 Ascorbic acidE 301 Sodium ascorbate quantum satis
SCHEDULE 8
Regulation 3(7) and (8)
Notes

1 
Formulae and weaning foods for infants and young children may contain E 414 acacia gum (gum arabic) and E 551 silicon dioxide resulting from the addition of nutrient preparations containing not more than 10 g/kg
of each of these substances, as well as E 421 mannitol when used as a carrier for vitamin B 12 (not less than 1 part vitamin B 12 to 1000 parts mannitol).
2 
The maximum levels of use indicated refer to foods ready for consumption prepared following manufacturers' instructions.
PART 1
Notes
(a) For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.
(b) If more than one of the substances E 322 and E 471 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substance in that food.

EC No. Name Maximum level
E 270E 330E 338 Lactic acid (L(+)-form only)Citric acidPhosphoric acid quantum satisquantum satisIn conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 306E 307E 308E 309 Tocopherol-rich extractAlpha-tocopherolGamma-tocopherolDelta-tocophorol 10 mg/l individually or in combination
E 322E 471 LecithinsMonoand diglycerides of fatty acids 1 g/l4 g/l

PART 2
Notes
(a) For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing cultures may be used.
(b) If more than one of the substances E 322 and E 471 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substance in that food.
(c) If more than one of the substances E 407, E 410 and E 412 is added to a food, the maximum level established for that food for each of those substances is lowered with that relative part as is present of the other substances together in that food.

EC No. Name Maximum level
E 270E 330 Lactic acid (L(+)-form only)Citric acid quantum satisquantum satis
E 306E 307E 308E 309 Tocopherol-rich extractAlpha-tocopherolGamma-tocopherolDelta-tocopherol 10 mg/l individually or in combination
E 338 Phosphoric acid In conformity with the limits set in Annex II to Directive 91/321/EEC
E 440 Pectins 5 g/l in acidified follow-on formulae only
E 322E 471 LecithinsMonoand diglycerides of fatty acids 1 g/l4 g/l
E 407E 410E 412 CarrageenanLocust bean gumGuar gum 0.3 g/l1 g/l1 g/l

PART 3

EC No. Name Food Maximum level
E 170E 260E 261E 262E 263E 270E 296E 325E 326E 327E 330E 331E 332E 333E 507E 524E 525E 526 Calcium carbonatesAcetic acidPotassium acetateSodium acetatesCalcium acetateLactic acidMalic acidSodium lactatePotassium lactateCalcium lactateCitric acidSodium citratesPotassium citratesCalcium citratesHydrochloric acidSodium hydroxidePotassium hydroxideCalcium hydroxide Weaning foods quantum satis (only for pH adjustment)
E 500E 501E 503 Sodium carbonatesPotassium carbonatesAmmonium carbonates Weaning foods quantum satis (only as raising agents)
E 300E 301E 302 L-ascorbic acidSodium L-ascorbateCalcium L-ascorbate Fruit and vegetable-based drinks, juices and baby foodsFat-containing cereal-based foods including biscuits and rusks 0.3 g/kg0.2 g/kgindividually or in combination, expressed as ascorbic acid
E 304E 306E 307E 308E 309 L-ascorbyl palmitateTocopherol-rich extractAlpha-tocopherolGamma-tocopherolDelta-tocopherol Fat-containing cereals, biscuits, rusks and baby foods 0.1 g/kg individually or in combination
E 338 Phosphoric acid Weaning foods 1 g/kg as P2O5 (only for pH adjustment)
E 339E 340E 341 Sodium phosphatesPotassium phosphatesCalcium phosphates Cereals 1 g/kg individually or in combination, expressed as P2O5
E 322 Lecithins Biscuits and rusksCereal-based foodsBaby foods 10 g/kg
E 471E 472aE 472bE 472c Mono- and diglycerides of fatty acidsAcetic acid esters of monoand diglycerides of fatty acidsLactic acid esters of monoand diglycerides of fatty acidsCitric acid esters of monoand diglycerides of fatty acids Biscuits and rusksCereal-based foodsBaby foods 5 g/kg individually or in combination
E 400E 401E 402E 404 Alginic acidSodium alginatePotassium alginateCalcium alginate Desserts Puddings 0.5 g/kg individually or in combination
E 410E 412E 414E 415E 440 Locust bean gumGuar gumAcacia gum (gum arabic)Xanthan gumPectins Weaning foodsGluten-free cereal-based foods 10 g/kg individually or in combination20 g/kg individually or in combination
E 551 Silicon dioxide Dry cereals 2 g/kg
E 334E 335E 336E 354E 450aE 575 Tartaric acidSodium tartratePotassium tartrateCalcium tartrateDisodium diphosphateGlucono-delta-lactone Biscuits and rusks 5 g/kg as a residue
E 1404E 1410E 1412E 1413E 1414E 1420E 1422E 1450 Oxidised starchMonostarch phosphateDistarch phosphatePhosphated distarch phosphateAcetylated distarch phosphateAcetylated starchAcetylated distarch adipateStarch sodium octenyl succinate Weaning foods 50 g/kg
PART 4
The tables in Parts 1 to 3 of this Schedule are applicable.

SCHEDULE 9
Regulation 10(1)


Column 1 Column 2 Column 3
Regulations revoked References Extent of revocation
The Meat (Treatment) Regulations 1964. S.I. 1964/19. The whole Regulations.
The Meat (Treatment) (Scotland) Regulations 1964. S.I. 1964/44. The whole Regulations.
The Mineral Hydrocarbons in Food Regulations 1966. S.I. 1966/1073. In regulation 2(1), the definition of dried fruit.
The Mineral Hydrocarbons in Food (Scotland) Regulations 1966. S.I. 1966/1263. In regulation 2(1), the definition of dried fruit.
The Solvents in Food Regulations 1967. S.I. 1967/1582. The whole Regulations.
The Solvents in Food (Amendment) Regulations 1967. S.I. 1967/1939. The whole Regulations.
The Solvents in Food (Scotland) Regulations 1968. S.I. 1968/263. The whole Regulations.
The Specified Sugar Products Regulations 1976. S.I. 1976/509. In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted anti-foaming agent”, “permitted emulsifier” and “permitted preservative”.
  In the proviso to regulation 9, paragraph (d).
  Regulation 15.
  Schedule 3.
The Cocoa and Chocolate Products Regulations 1976. S.I. 1976/541. In regulation 2(1), the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”.
  In Schedule 2, Part I.
The Cocoa and Chocolate Products (Scotland) Regulations 1976. S.I. 1976/914. In regulation 2(1), the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”.
  In Schedule 2, Part I.
The Specified Sugar Products (Scotland) Regulations 1976. S.I. 1976/946. In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted anti-foaming agent”, “permitted emulsifier” and “permitted preservative”.
  In the proviso to regulation 9, paragraph (d).
  Regulation 16.
  Schedule 3.
The Fruit Juices and Fruit Nectars Regulations 1977. S.I. 1977/927. In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”.
  Regulation 2(3).
  Regulation 6(a).
  Regulation 17.
  In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e).
  Schedule 3.
The Condensed Milk and Dried Milk Regulations 1977. S.I. 1977/928. In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier”.
  Regulation 2(5).
  Regulation 5A(e).
  Schedule 2.
The Fruit Juices and Fruit Nectars (Scotland) Regulations 1977. S.I. 1977/1026. In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”.
  Regulation 2(3).
  Regulation 6(a).
  Regulation 18.
  In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e).
  Schedule 3.
The Condensed Milk and Dried Milk (Scotland) Regulations 1977. S.I. 1977/1027. In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier”.
  Regulation 2(5).
  Regulation 5A(e).
  Schedule 2.
The Antioxidants in Food Regulations 1978. S.I. 1978/105. The whole Regulations.
The Antioxidants in Food (Scotland) Regulations 1978. S.I. 1978/492. The whole Regulations.
The Coffee and Coffee Products Regulations 1978. S.I. 1978/1420. In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”.
  Regulation 5A(d).
  Regulation 14.
The Coffee and Coffee Products (Scotland) Regulations 1979. S.I. 1979/383. In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”.
  Regulation 5A(d).
  Regulation 15.
The Antioxidants in Food (Amendment) Regulations 1980. S.I. 1980/1831. The whole Regulations.
The Solvents in Food (Amendment) Regulations 1980. S.I. 1980/1832. The whole Regulations.
The Miscellaneous Additives in Food Regulations 1980. S.I. 1980/1834. The whole Regulations.
The Antioxidants in Food (Scotland) (Amendment) Regulations 1980. S.I. 1980/1886. The whole Regulations.
The Solvents in Food (Scotland) (Amendment) Regulations 1980. S.I. 1980/1887. The whole Regulations.
The Miscellaneous Additives in Food (Scotland) Regulations 1980. S.I. 1980/1889. The whole Regulations.
The Jam and Similar Products Regulations 1981. S.I. 1981/1063. Regulation 11(5).
  Regulation 12(2).
  In regulation 12(2C), the words “Subject to paragraph (2D) of this regulation,”.
  Regulation 12(2D) and (3).
  In regulation 14(1) and (2), the figure “, II”.
  Regulation 15.
  In Schedule 1, in entry 13 relating to mincemeat, in column 2, paragraph (c).
  Schedule 2, Part II.
  In Schedule 2, Part III, in the heading the words “, other than preservatives,” and all the entries following the entry for edible oils and fats, except the entry for liquid pectin.
  The Note to Schedule 2.
  Schedule 3.
  In Schedule 4, paragraph (e).
The Jam and Similar Products (Scotland) Regulations 1981. S.I. 1981/1320. Regulation 11(5).
  Regulation 12(2).
  In regulation 12(2C), the words “Subject to paragraph (2D) of this regulation,”.
  Regulation 12(2D) and (3).
  In regulation 14(1) and (2), the figure “, II”.
  Regulation 15.
  In Schedule 1, in entry 13 relating to mincemeat, in column 2, paragraph (c).
  Schedule 2, Part II.
  In Schedule 2, Part III, in the heading the words “, other than preservatives,” and all the entries following the entry for edible oils and fats, except the entry for liquid pectin.
  The Note to Schedule 2.
  Schedule 3.
  In Schedule 4, paragraph (e).
The Miscellaneous Additives in Food (Amendment) Regulations 1982. S.I. 1982/14. The whole Regulations.
The Cocoa and Chocolate Products (Amendment) Regulations 1982. S.I. 1982/17. Regulation 2(5).
  The Schedule.
The Cocoa and Chocolate Products (Scotland) (Amendment) Regulations 1982. S.I. 1982/108. Regulation 2(5).
  The Schedule.
The Miscellaneous Additives in Food (Scotland) (Amendment) Regulations 1982. S.I. 1982/515. The whole Regulations.
The Fruit Juices and Fruit Nectars (Amendment) Regulations 1982. S.I. 1982/1311. Regulation 8.
The Fruit Juices and Fruit Nectars (Scotland) (Amendment) Regulations 1982. S.I. 1982/1619. Regulation 8.
The Food (Revision of Penalties) Regulations 1982. S.I. 1982/1727. In Schedule 1, the references to the Meat (Treatment) Regulations 1964, the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978 and the Miscellaneous Additives in Food Regulations 1980.
The Food and Drugs (Scotland) Act 1956 (Transfer and Enforcement Functions) Regulations 1983. S.I. 1983/270. In Schedule 2, the references to the Antioxidants in Food (Scotland) Regulations 1978 and the Miscellaneous Additives in Food (Scotland) Regulations 1980.
  In Schedule 3, the references to the Meat Treatment (Scotland) Regulations 1964 and the Solvents in Food (Scotland) Regulations 1968.
The Meat Products and Spreadable Fish Products Regulations 1984. S.I. 1984/1566. In regulation 2(1), in the definition of “additive”, the words from “in so far as their use” to the end.
The Meat Products and Spreadable Fish Products (Scotland) Regulations 1984. S.I. 1984/1714. In regulation 2(1), in the definition of “additive”, the words from “in so far as their use” to the end.
The Food (Revision of Penalties) Regulations 1985. S.I. 1985/67. In Part I of the Schedule, the references to the Meat (Treatment) Regulations 1964, the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978 and the Miscellaneous Additives in Food Regulations 1980.
The Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985. S.I. 1985/1068. In Schedule 1, the references to the Meat Treatment (Scotland) Regulations 1964, the Solvents in Food (Scotland) Regulations 1968, the Antioxidants in Food (Scotland) Regulations 1978 and the Miscellaneous Additives in Food (Scotland) Regulations 1980.
The Condensed Milk and Dried Milk (Amendment) Regulations 1986. S.I. 1986/2299. Regulation 2(b).
The Condensed Milk and Dried Milk (Scotland) (Amendment) Regulations 1987. S.I. 1987/26. Regulation 2(b).
The Preservatives in Food Regulations 1989. S.I. 1989/533. The whole Regulations.
The Preservatives in Food (Scotland) Regulations 1989. S.I. 1989/581. The whole Regulations.
The Emulsifiers and Stabilisers in Food Regulations 1989. S.I. 1989/876. The whole Regulations.
The Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989. S.I. 1989/945. The whole Regulations.
The Preservatives in Food (Scotland) (Amendment) Regulations 1989. S.I. 1989/2216. The whole Regulations.
The Preservatives in Food (Amendment) Regulations 1989. S.I. 1989/2287. The whole Regulations.
The Jam and Similar Products (Amendment) Regulations 1990. S.I. 1990/2085. Regulation 7(1) and (3).
  Regulation 8(a) and (e).
  Regulation 11(b).
The Jam and Similar Products (Scotland) (Amendment) Regulations 1990. S.I. 1990/2180. Regulation 7(1) and (3).
  Regulation 8(a) and (e).
  Regulation 11(b).
The Fruit Juices and Fruit Nectars (England, Wales and Scotland) (Amendment) Regulations 1991. S.I. 1991/1284. Regulation 6(a).
  Regulation 8.
The Food Safety (Exports) Regulations 1991. S.I. 1991/1476. In Part I of Schedule 1, the references to the Solvents in Food Regulations 1967, the Antioxidants in Food Regulations 1978, the Miscellaneous Additives in Food Regulations 1980, the Preservatives in Food Regulations 1989 and the Emulsifiers and Stabilisers in Food Regulations 1989.
  In Schedule 2, the references to the Solvents in Food (Scotland) Regulations 1968, the Antioxidants in Food (Scotland) Regulations 1978, the Miscellaneous Additives in Food (Scotland) Regulations 1980, the Preservatives in Food (Scotland) Regulations 1989 and the Emulsifiers and Stabilisers in Food (Scotland) Regulations 1989.
The Antioxidants in Food (Amendment) Regulations 1991. S.I. 1991/2540. The whole Regulations.
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1992. S.I. 1992/165. The whole Regulations.
The Food Additives Labelling Regulations 1992. S.I. 1992/1978. Regulation 8(2), (3) and (5).
  Regulation 9(2), (3) and (5).
The Emulsifiers and Stabilisers in Food (Amendment) Regulations 1993. S.I. 1993/1161. The whole Regulations.