
1 
These Regulations may be cited as the Miscellaneous Food Additives Regulations (Northern Ireland) 1996 and shall come into operation on 22nd April 1996.
2 

(1) In these Regulations—
 “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;
 “anti-caking agent” means any substance which prevents or 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 (Northern Ireland) 1996;
 “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 nor 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 glutamic 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 12 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;
 “the Order” means the Food Safety (Northern Ireland) Order 1991;
 “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;
 “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 processed aid;
 “sell” includes possess for sale, and offer, expose or advertise for sale;
 “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 (Northern Ireland) 1996;
 “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 the same meaning in these Regulations as they have 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) 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 satis means 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.
3 

(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) in an amount higher than quantum satis or 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), 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), 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), 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) 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) 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 Article 8 of the Order (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 Article 7(2) of the Order shall apply for the purposes of these Regulations as it applies for the purposes of the Order.
7 

(1) If any person contravenes 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) Subject to paragraph (3), these Regulations shall be enforced and executed by each district council within its district.
(3) The Department of Agriculture shall enforce and execute these Regulations in relation to milk in liquid milk plants.
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 Order shall apply for the purposes of these Regulations as they apply for the purposes of Articles 7, 13 and 14 of the Order and any reference in them to the Order shall be construed as a reference to these Regulations:
(a) Articles 2(4) and 3 (extended meaning of “sale” etc.);
(b) Article 4 (presumptions that food intended for human consumption);
(c) Article 19 (offences due to fault of another person);
(d) Article 20 (defence of due diligence);
(e) Article 21 (defence of publication in the course of business);
(f) Article 30(8) (which relates to documentary evidence);
(g) Article 34 (obstruction, etc., of officers).
10 

(1) The Regulations and order 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 (Northern Ireland) 1966, in regulation 3 (exemptions)—
(a) there shall be substituted for paragraph (1)—“
(1) Regulation 4 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 1 of the Schedule;
(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 (Northern Ireland) 1996 and complies with the provisions of those Regulations.”.
(b) in the proviso to paragraph (2), for “paragraph (1)(e)” there shall be substituted “paragraph (1)(b)”;
(c) in paragraph (3), for “paragraph (1)(a) to (g)” there shall be substituted “paragraph (1)(a) to (c)”.
(3) In the Specified Sugar Products Regulations (Northern Ireland) 1976—
(a) in regulation 2(1) (interpretation)—
(i) before the definition of “anti-foaming agent” there shall be inserted—“
 “anti-caking agent” has the meaning assigned to it by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(ii) for the definition of “anti-foaming agent” there shall be inserted—“
 “anti-foaming agent” has the meaning assigned to it by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(iii) for the definition of “appropriate designation” there shall be substituted—“
 “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—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b) for paragraph (2) of regulation 2 there shall be substituted—“
(2) Any permitted miscellaneous additive (other than E220 sulphur dioxide) specified in Part B of Schedule 2 to the Miscellaneous Food Additives Regulations (Northern Ireland) 1996, if calculated as, may be used in place of, E220 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) for sub-paragraph (c) there shall be substituted—“
(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) for sub-paragraph (e) there shall be substituted—“
(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), for “any anti-foaming agent in accordance with paragraph (d) of the proviso” there shall be substituted “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), for the words from “of which the sulphur dioxide” to “20 milligrammes per kilogramme” there shall be substituted “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) for paragraph (a) there shall be substituted—“
(a) any specified sugar product may contain any permitted miscellaneous additive;”;
(ii) for paragraph (c) there shall be substituted—“
(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.”.
(4) In the Cocoa and Chocolate Products Regulations (Northern Ireland) 1976—
(a) in regulation 2(1) (interpretation)—
(i) in the definition of “edible substance”, for paragraph (c) there shall be substituted—“
(c) any permitted miscellaneous additive”;
(ii) after the definition of “permitted cocoa butter” there shall be inserted—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b) in the proviso to regulation 15 (permitted additional ingredients in cocoa and chocolate products), for paragraphs (a) to (c) there shall be substituted—“
(a) any cocoa product or chocolate product may contain any permitted miscellaneous additive;”.
(5) In the Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 1977—
(a) in regulation 2(1) (interpretation), after the definition of “honey” there shall be inserted—“
 “permitted miscellaneous additive” means any miscellaneous additive insofar as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b) in the proviso to regulation 11(1) (permitted additional ingredients in fruit juice, concentrated fruit juice, dried fruit juice and fruit nectar)—
(i) for sub-paragraphs (a), (e), (g), (i) and (j) there shall be substituted—“
(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) for sub-paragraph (f) there shall be substituted—“
(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) 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) these shall be substituted—“
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.”.
(6) In the Condensed Milk and Dried Milk Regulations (Northern Ireland) 1977—
(a) in regulation 2(1) (interpretation), for “permitted miscellaneous additive” there shall be substituted—“
 “permitted miscellaneous additive” means any miscellaneous additive insofar as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b) in regulation 5(1) (labelling and description of condensed milk and dried milk products for retail sale), in sub-paragraph (b), for “paragraph (c)” there shall be substituted “paragraph (a)”;
(c) in the proviso to regulation 9 (permitted additional ingredients in condensed milk and dried milk products), for paragraphs (a) to (d) there shall be substituted—“
(a) any condensed milk product or dried milk product may contain any permitted miscellaneous additive;”.
(7) In the Coffee and Coffee Products Regulations (Northern Ireland) 1979—
(a) in regulation 2(1) (interpretation), after the definition of “fig” there shall be inserted—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b) in the proviso to regulation 8 (permitted additional ingredients in certain designated products)—
(i) for paragraphs (a), (b) and (e) there shall be substituted—“
(a) any designated product may contain any permitted miscellaneous additive;”; and
(ii) in paragraph (d), after “liquid coffee and chicory extract,” there shall be inserted “chicory and coffee essence,”.
(8) In the Jam and Similar Products Regulations (Northern Ireland) 1982—
(a) in regulation 2(1) (interpretation)—
(i) immediately before the definition of “permitted sweetener” there shall be inserted—“
 “permitted miscellaneous additive” means any miscellaneous additive in so far as its use in food is permitted by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(ii) after the definition of “prepacked” there shall be inserted—“
 “preservative” has the meaning assigned to it by the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b) in regulation 8(4) (miscellaneous labelling requirements), for sub-paragraph (c) there shall be substituted—“
(c) in regulation 14(1) (permitted additional ingredients) there shall be inserted at the end “or any permitted miscellaneous additive””.
(9) In the Meat Products and Spreadable Fish Products Regulations (Northern Ireland) 1984—
(a) in regulation 2(1) (interpretation), in the definition of “additive”, for the words from “the Antioxidants in Food Regulations (Northern Ireland) 1978” to “the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981” there shall be substituted “the Miscellaneous Food Additives Regulations (Northern Ireland) 1996”;
(b) in regulation 5(2) (name of the food for certain meat products), in sub-paragraph (b) after “the conditions” there shall be inserted “(if any)”;
(c) in Schedule 1 (ingredients of cured meat)—
(i) in the first division of ingredients in column 1, after “Water” there shall be inserted—“
 Additives other than flavourings, smoke and smoke solutions.”;
(ii) in the third division of ingredients in column 1, for “Additives” there shall be substituted—“
 Flavourings, smoke and smoke solutions.”.
(10) In the Food Additives Labelling Regulations (Northern Ireland) 1992—
(a) in regulation 1(2) (interpretation), after the definition of “food additive” there shall be inserted—“
 “miscellaneous additive” has the same meaning as in the 1996 Regulations”;“
 “the 1996 Regulations” means the Miscellaneous Food Additives Regulations (Northern Ireland) 1996;”;
(b) in Schedule 1 (categories of food additives), in Part I (list of food additives)—
(i) for item 9 there shall be substituted—“
9 
Flavour enhancers”;
(ii) for item 19 there shall be substituted—“
19 
Flour treatment agents.”;
(iii) for item 25 there shall be substituted—“
25 
Propellants”;
(iv) at the end there shall be inserted—“
27 
Carriers and carrier solvents”;
(c) in Schedule 1, in Part II (supplementary)—
(i) for sub-paragraphs (b) to (m) there shall be substituted—“
(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 1996 Regulations;”;
(ii) for sub-paragraphs (o) to (q) there shall be substituted—“
(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 1996 Regulations;”;
(iii) for sub-paragraphs (r) and (s) there shall be substituted—“
(r) “flour bleaching agent” means any substance primarily used to remove colour from flour;”;“
(s) “four treatment agent” means any substance which is added to flour or dough to improve its baking quality;”;
(iv) for sub-paragraphs (t) and (u) there shall be substituted—“
(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 1996 Regulations;”;
(v) for sub-paragraphs (w) to (z) there shall be substituted—“
(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 1996 Regulations.”;
(d) in Schedule 3 (requirement for sales), in Part I in paragraph 2 and in Part II in paragraphs 1 and 7 for “European Economic Community” (wherever it occurs) there shall be substituted “European Community”.
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 1st July 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 1st July 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 Northern Ireland before 1st July 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 Northern Ireland on or after 1st July 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), “free circulation” shall be construed in accordance with Article 9.2 of the Treaty establishing the European Community.
Sealed with the Official Seal of the Department of Health and Social Services on 28th February 1996.
D. A. Baker
Assistant Secretary
Sealed with the Official Seal of the Department of Agriculture on 28th February 1996.
P. T. Toal
Assistant Secretary

SCHEDULE 1
Regulations 2(1) and 3(2) to (4) and (7)
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 at quantum satis in 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 Mono- and diglycerides of fatty acids
E 472a Acetic acid esters of mono- and diglycerides of fatty acids
E 472b Lactic acid esters of mono- and diglycerides of fatty acids
E 472c Citric acid esters of mono- and diglycerides of fatty acids
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f Mixed acetic and tartaric acid esters of mono- and 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 200 Sorbic acid Sa
E 202 Potassium sorbate Sa
E 203 Calcium sorbate Sa
E 210 Benzoic acid Ba
E 211 Sodium benzoate Ba
E 212 Potassium benzoate Ba
E 213 Calcium benzoate Ba
E 214 Ethyl p-hydroxybenzoate PHB
E 215 Sodium ethyl p-hydroxybenzoate PHB
E 216 Propyl p-hydroxybenzoate PHB
E 217 Sodium propyl p-hydroxybenzoate PHB
E 218 Methyl p-hydroxybenzoate PHB
E 219 Sodium 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 manfacturers' instructions.

 Maximum level (mg/kg or mg/l as appropriate)
Food Sa Ba PHB Sa + Ba Sa + PHB Sa + Ba + BHB
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 Spirits with less than 15% alcohol by volume 200 200 200  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 vegetablesMermeladas    1000  
Dried fruit 1000Mermeladas     
Frugtgrød and Rote 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 crangon and Crangon 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 deserts    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     
Cereal- or 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 meat with a minimum vegetable and/or cereal content of 4% 450
Breakfast sausages Longaniza fresca and Butifarra fresca 450 450
Dried salted fish of the ‘Gadidae' species 200
Cruscaceans and cephalopods
— fresh, frozen and deep-frozen crustaceans, penaeidae solenceridae, aristeidae family: 150
— 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 furmulae 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 citcus 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, jellies and marmalades made 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 Dijon mustard 250 500
Gelatin 50
Vegetable- and 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 231 Orthophenyl phenol Surface treatment of citrus fruits 12 mg/kg individually or in combination expressed as orthophenyl phenol
E 232 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/kg3 mg/kg
E 234 Nisin Semolina and tapioca puddings and similar products 3 mg/kg
  Ripened cheese and processed cheese 12.5 mg/kg
  Clotted cream 10 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 Provolone cheese 25 mg/kg residual amount, expressed as formaldehyde
E 242 Dimethyl dicarbonate Non-alcoholic flavoured drinksAlcohol-free wineLiquid-tea concentrate 250 mg/l ingoing amount, residues not detectable
E 284 Boric acid Sturgeons' eggs (Caviar) 4g/kg expressed as boric acid
E 285 Sodium tetraborate (borax) Sturgeons' eggs (Caviar) 4g/kg expressed as boric acid

EC No. Name Food Indicative ingoing amount mg/kg Residual amount mg/kg
   mg/kg mg/kg
E 249E 250 Potassium nitriteSodium nitrite Non-heat-treated, cured, dried meat products 150 50
  Other cured meat productsCanned meat productsFoie gras, foie gras entier, blocs de foie gras 150 100
  Cured bacon  175
E 251E 252 Sodium nitratePotassium nitrate Cured meat productsCanned meat products 300 250(
  Hard, semi-hard and semi-soft cheeseDairy-based cheese analogue  50
  Pickled herring and sprat  200

EC No. Name Food Maximum level
E 280 Propionic acid
E 281 Sodium propionate
E 282 Calcium propionate
E 283 Potassium propionate Pre-packed sliced bread and rye bread 3000 mg/kg expressed as propionic acid
  Energy reduced breadPartially baked, pre-packed breadPre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65Pre-packed Rolls, buns and pitta 2000 mg/kg expressed as propionic acid
  Christmas puddingPre-packed bread 1000 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 foodsFrying oil and frying fat, excluding olive pomace oilLard; fish oil; beef, poultry and sheep fat 200 (gallates and BHA, individually or in combination)100 (BHT)both expressed on fat
  Cake mixes 200 (gallates and BHA, individually or in combination
  Cereal-based snack foods 
  Milk powder for vending machines 
  Dehydrated soups and broths expressed on fat
  Sauces 
  Dehydrated meat 
  Processed nuts 
  Seasonings and condiments 
  Pre-cooked cereals 
  De-hydrated granulated potatoes 25 (gallates and BHA, individually or in combination)
  Chewing gumDietary supplements 400 (gallates, BHT and BHA, individually or in combination)
E 315 Erythorbic acid Semi-preserved and preserved meat products 500 expressed as erythorbic acid
E 315 Erythorbic acid Preserved and semi-preserved fish productsFrozen and deep-frozen fish with red skin 1500 expressed as erythorbic acid
E 316 Sodium erythorbate Semi-preserved and preserved meat products 500 expressed as erythorbic acid
E 316 Sodium erythorbate Preserved and semi-preserved fish productsFrozen and deep-frozen fish with red skin 1500 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 338 Phosphoric acid

 E 339 Sodium phosphates 
(i) Monosodium phosphate
(ii) Disodium phosphate
(iii) Trisodium phosphate

 E 340 Potassium phosphates 
(i) Monopotassium phosphate
(ii) Dipotassium phosphate
(iii) Tripotassium phosphate

 E 341 Calcium phosphates 
(i) Monocalcium phosphate
(ii) Dicalcium phosphate
(iii) Tricalcium phosphate

 E 450 Diphosphates 
(i) Disodium diphosphate
(ii) Trisodium diphosphate
(iii) Tetrasodium diphosphate
(iv) Dipotassium diphosphate
(v) Tetrapotassium diphosphate
(vi) Dicalcium diphosphate
(vii) Calcium dihydrogen diphosphate

 E 451 Triphosphates 
(i) Pentasodium triphosphate
(ii) Pentapotassium triphosphate

 E 452 Polyphosphates 
(i) Sodium polyphosphate
(ii) Potassium polyphosphate
(iii) Sodium calcium polyphosphate
(iv) Calcium polyphosphates Non-alcoholic flavoured drinks 700 mg/l
  Sterilised and UHT milk 1 g/l
  Partly dehydrated milk with less than 28% solids 1 g/kg
  Partly dehydrated milk with more than 28% solids 1.5 g/kg
  Dried milk and dried skimmed milk 2.5 g/kg
  Pasteurised, sterilised and UHT creams 5 g/kg
  Whipped cream and vegetable fat analogues 5 g/kg
  Unripened cheese (except Mozzarella) 2 g/kg
  Processed cheese and processed cheese analogues 20 g/kg
  Meat products 5 g/kg
  Sport drinks and prepared table waters 0.5 g/l
  Dietary supplements quantum satis
  Salt and its substitutes 10 g/kg
  Vegetable protein drinks 20 g/l
  Beverage whiteners 30 g/kg
  Beverage whiteners for vending machines 50 g/kg
  Edible ices 1 g/kg
  Desserts 3 g/kg
  Dry powdered dessert mixes 7 g/kg
  Fine bakery wares 20 g/kg
  Flour 2.5 g/kg
  Flour, self-raising 20 g/kg
  Soda bread 20 g/kg
  Liquid egg (white, yolk or whole egg) 10 g/kg
  Sauces 5 g/kg
  Soups and broths 3 g/kg
  Tea and herbal infusions 2 g/l
  Cider and perry 2 g/l
  Chewing gum quantum satis
  Dried powdered foods 10 g/kg
  Chocolate and malt dairy-based drinks 2 g/l
  Alcoholic drinks (excluding wine and beer) 1 g/l
  Breakfast cereals 5 g/kg
  Snacks 5 g/kg
  Surimi 1 g/kg
  Fish and crustacean paste 5 g/kg
  Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) 3 g/kg
  Special formulae for particular nutritional uses 5 g/kg
  Glazings for meat and vegetable products 4 g/kg
  Sugar confectionery 5 g/kg
  Icing sugar 10 g/kg
  Noodles 2 g/kg
  Batters 5 g/kg
  Fillets of unprocessed fish, frozen and deep-frozen 5 g/kg
  Frozen and deep-frozen crustacean products 5 g/kg
  Processed potato products (including frozen, deep-frozen, chilled and dried processed products) 5 g/kg
E 431 Polyoxyethylene (40) stearate (pro memoria) Wine in accordance with Reglation (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 acidE 353 Wine 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 
  Made wine 100 mg/l
E 355 Adipic acid
E 356 Sodium adipate
E 357 Potassium adipate Fillings and toppings for fine bakery wares 2 g/kg
  Dry powdered dessert mixes 1 g/kg
  Gel-like desserts 6 g/kg
  Fruit-flavoured desserts 1 g/kg
  Powders for home preparation of drinks 10 g/l expressed as adipic acid
E 363 Succinic acid Desserts 6 g/kg
  Soups and broths 5 g/kg
  Powders for home preparation of drinks 3 g/l
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Emulsified sauces 75 mg/kg
  Canned and bottled pulses, legumes, mushrooms and artichokes 250 mg/kg
  Canned and bottled crustaceans and molluscs 75 mg/kg
  Canned and bottled fish 75 mg/kg
  Minarine 100 mg/kg
  Frozen and deep-frozen crustaceans 75 mg/kg
E 405 Propane-1,2-diol alginate Fat emulsions 3 g/kg
  Fine bakery wares 2 g/kg
  Fillings, toppings and coatings for fine bakery wares and desserts 5 g/kg
  Sugar confectionery 1.5 g/kg
  Water-based edible ices 3 g/kg
  Cereal- and potato-based snacks 3 g/kg
  Sauces 8 g/kg
  Beer 100 mg/l
  Chewing gum 5 g/kg
  Fruit and vegetable preparations 5 g/kg
  Non-alcoholic flavoured drinks 300 mg/l
  Emulsified liqueur 10 g/l
  Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 1.2 g/kg
  Dietary food supplements 1 g/kg
E 416 Karaya gum Cereal- and potato-based snacks 5 g/kg
  Nut coatings 10 g/kg
  Fillings, toppings and coatings for fine bakery wares 5 g/kg
  Desserts 6 g/kg
  Emulsified sauces 10 g/kg
  Egg-based liqueurs 10 g/l
  Dietary food supplements quantum satis
  Chewing gum 5 g/kg
E 420 Sorbitol
(i) Sorbitol
(ii) Sorbitol syrup
E 421 Mannitol
E 953 Isomalt
E 965 Maltitol
(i) Maltitol
(ii) Maltitol syrup
E 966 Lactitol
E 967 Xylitol 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 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65) Fine bakery wares 3 g/kg
  Fat emulsions for baking purposes 10 g/kg
  Milk and cream analogues 5 g/kg
  Edible ices 1 g/kg
  Desserts 3 g/kg
  Sugar confectionery 1 g/kg
  Emulsified sauces 5 g/kg
  Soups 1 g/kg
  Chewing gum 5 g/kg
  Dietary food supplements quantum satis
  Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 1 g/kg Individually or in combination
E 442 Ammonium phosphatides Cocoa and chocolate products as defined in Directive 73/241/EEC 10 g/kg
  Cocoa-based confectionery 10 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 473 Sucrose esters of fatty acids
E 474 Sucroglycerides Canned liquid coffee 1 g/l
  Heat-treated meat products 5 g/kg (on fat)
  Fat emulsions for baking purposes 10 g/kg
  Fine bakery wares 10 g/kg
  Beverage whiteners 20 g/kg
  Edible ices 5 g/kg
  Sugar confectionery 5 g/kg
  Desserts 5 g/kg
  Sauces 10 g/kg
  Soups and broths 2 g/kg
  Fresh fruits, surface treatment quantum satis
  Non-alcoholic aniseed-based drinks 5 g/l
  Non-alcoholic coconut and almond drinks 5 g/l
  Spirituous beverages (excluding wine and beer) 5 g/l
  Powders for the preparation of hot beverages 10 g/l
  Dairy-based drinks 5 g/l
  Dietary food supplements quantum satis
  Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg
  Chewing gum 10 g/kg Individually or in combination
E 475 Polyglycerol esters of fatty acids Fine bakery wares 10 g/kg
  Emulsified liqueurs 5 g/l
  Egg products 1 g/kg
  Beverage whiteners 0.5 g/kg
  Chewing gum 5 g/kg
  Fat emulsions 5 g/kg
  Milk and cream analogues 5 g/kg
  Sugar confectionery 2 g/kg
  Desserts 2 g/kg
  Dietary food supplements quantum satis
  Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg
  Granola-type breakfast cereals 10 g/kg
E 476 Polyglycerol polyricinoleate Low and very low fat spreads and dressings 4 g/kg
  Cocoa-based confectionery, including chocolate 5 g/kg
E 477 Propane-1,2-diol esters of fatty acids Fine bakery wares 5 g/kg
  Fat emulsions for baking purposes 10 g/kg
  Milk and cream analogues 5 g/kg
  Beverage whiteners 1 g/kg
  Edible ices 3 g/kg
  Sugar confectionery 5 g/kg
  Desserts 5 g/kg
  Whipped dessert toppings other than cream 30 g/kg
  Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 1 g/kg
E 479b Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids Fat emulsion for frying purposes 5 g/kg
E 481 Sodium stearoyl-2-lactylate
E 482 Calcium stearoyl-2-lactylate Fine bakery wares 5 g/kg
  Quick-cook rice 4 g/kg
  Breakfast cereals 5 g/kg
  Emulsified liqueur 8 g/l
  Spirits with less than 15% alcohol by volume 8 g/l
  Cereal-based snacks 2 g/kg
  Chewing gum 2 g/kg
  Fat emulsions 10 g/kg
  Desserts 5 g/kg
  Sugar confectionery 5 g/kg
  Beverage whiteners 3 g/kg
  Cereal- and potato-based snacks 5 g/kg
  Minced and diced canned meat products 4 g/kg
  Powders for the preparation of hot beverages 2 g/l
  Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 2 g/kg
  Bread (except that referred to in Schedule 7) 3 g/kg
  Mostarda di frutta 2 g/kg Individually or in combination
E 483 Stearyl tartrate Bakery wares (except breads referred to in Schedule 7) 4 g/kg
  Desserts 5 g/kg
E 491 Sorbitan monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalminate Fine bakery wares 10 g/kg
  Toppings and coatings for fine bakery wares 5 g/kg
  Jelly marmalade 25 mg/kg
  Fat emulsions 10 g/kg
  Milk and cream analogues 5 g/kg
  Beverage whiteners 5 g/kg
  Liquid tea concentrates and liquid and herbal infusions concentrates 0.5 g/l
  Edible ices 0.5 g/kg
  Desserts 5 g/kg
  Sugar confectionery 5 g/kg
  Cocoa-based confectionery, including chocolate 10 g/kg
  Emulsified sauces 5 g/kg
  Dietary food supplements quantum satis
  Yeast for baking quantum satis
  Chewing gum 5 g/kg
  Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal 5 g/kg
  (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 Individually or in combination
E 512 Stannous chloride Canned and bottled white asparagus 25 mg/kg as tin
E 520 Aluminium sulphate
E 521 Aluminium sodium sulphate
E 522 Aluminium potassium sulphate
E 523 Aluminium ammonium sulphate Egg white 30 mg/kg
  Candied, crystallised and glacé fruit and vegetables 200 mg/kg Individually or in combination, expressed as aluminium
E 541 Sodium aluminium phosphate, acidic Fine bakery wares (scones and sponge wares only) 1 g/kg expressed as aluminium
E 535 Sodium ferrocyanide
E 536 Potassium ferrocyanide
E 538 Calcium ferrocyanide Salt and its substitutes 20 mg/kg Individually or in combination. expressed as anhydrous potassium ferrocyanide
E 551 Silicon dioxide
E 552 Calcium silicate
E 553a 
(i) Magnesium silicate
(ii) Magnesium trisilicate
E 553b Talc
E 554 Sodium aluminium silicate
E 555 Potassium aluminium silicate
E 556 Calcium aluminium silicate
E 559 Aluminium silicate (Kaolin) Dried powdered foods (including sugars) 10 g/kg
  Salt and its substitutes 10 g/kg
  Dietary food supplements quantum satis
  Foods in tablet and coated tablet form quantum satis
  Sliced hard cheese and sliced processed cheese 10 g/kg Individually or combination
  Chewing gumRiceSausages (surface treatment only)Moulded jelly sweets (surface treatment only) quantum satis
E 579 Ferrous gluconate
E 585 Ferrous lactate Olives darkened by oxidation 150 mg/kg as iron
E 620 Glutamic acid
E 621 Monosodium glutamate
E 622 Monopotassium glutamate
E 623 Calcium diglutamate
E 624 Monoammonium glutamate
E 625 Magnesium diglutamate Foods in general (except those referred to in Schedules 6, 7 and 8) 10 g/kg Individually or in combination
  Condiments and seasonings quantum satis
E 626 Guanylic acid
E 627 Disodium guanylate
E 628 Dipotassium guanylate
E 629 Calcium guanylate
E 630 Inosinic acid
E 631 Disodium inosinate
E 632 Dipotassium inosinate
E 633 Calcium inosinate
E 634 Calcium 5'-ribonucleotides
E 635 Disodium 5'-ribonucleotides Foods in general (except those referred to in Schedules 6, 7 and 8) 500 mg/kg individually or in combination, expressed as guanylic acid
  Seasonings and condiments quantum satis
E 900 Dimethyl polysiloxane Jam, jellies and marmalades as defined in Directive 79/693/EEC and similar fruit spreads, including low calorie products 10 mg/kg
  Soups and broths 10 mg/kg
  Oil and fats for frying 10 mg/kg
  Confectionery (excluding chocolate) 10 mg/kg
  Non-alcoholic flavoured drinks 10 mg/l
  Pineapple juice 10 mg/l
  Canned and bottled fruit and vegetables 10 mg/kg
  Chewing 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. 337/79 100 mg/kg
  Sød . . . saft 10 mg/l
  Batters 10 mg/kg
E 901 Beeswax, white and yellow
E 902 Candelilla wax
E 903 Carnauba wax
E 904 Shellac As glacing agents only for:
— Confectionery (including chocolate)
— Small products of fine bakery wares coated with chocolate
— Snacks
— Nuts
— Coffee beans quantum satis
  Dietary food supplements quantum satis
  Fresh citrus fruits, melons, apples and pears (surface treatment only) quantum satis
E 912 Montan acid esters
E 914 Oxidised polyethylene wax Fresh citrus fruits, (surface treatment only) quantum satis
E 927b Carbamide Chewing gum without added sugars 30 g/kg
E 950 Acesulfame-K
E 951 Aspartame
E 957 Thaumatin Chewing gum with added sugars 800 mg/kg 2500 mg/kg 10 mg/kg (as flavour enhancer only)
E 959 Neohesperidine DC Chewing gum with added sugars 150 mg/kg
  Margarine
  Minarine
  Meat products
  Fruit jellies
  Vegetable proteins 5 mg/kg (as flavour enhancer only)
E 999 extract Quillaia extract Water-based flavoured non-alcoholic drinks 200 mg/l calculated as anhydrous
E 1201 Polyvinylpyrrolidone
E 1202 Polyvinylpolypyrrolidone Dietary food supplements quantum satis in tablet and coated tablet form
E 1505 Triethyl citrate Dried egg white quantum satis
 Propane
 Butane
 Iso-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
 Propane-1,2-diol (propylene glycol) Colours, emulsifiers, antioxidants and enzymes (maximum 1 g/kg in or on the food)E 422 Glycerol
E 420 Sorbital
E 421 Mannitol
E 953 Isomalt
E 965 Maltitol
E 966 Lactitol
E 967 Xylitol
E 400-404 Alginic acid and its sodium, potassium, calcium and ammonium salts
E 405 Propane-1,2-diol 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 440 Pectins
E 432 Polyoxyethylene sorbitan monolautate (polysorbate 20) Antifoaming agents, colours and fat-soluble antioxidants
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80) Antifoaming agents, colours and fat-soluble antioxidants
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40) Antifoaming agents, colours and fat-soluble antioxidants
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60) Antifoaming agents, colours and fat-soluble antioxidants
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65) Antifoaming agents, colours and fat-soluble antioxidants
E 442 Ammonium phosphatides Antioxidants
E 460 Cellulose (microcrystalline or powdered)
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 322 Lecithins Colours and fat-soluble antioxidants
E 470b Magnesium salts of fatty acids Colours and fat-soluble antioxidants
E 471 Mono- and diglycerides of fatty acids Colours and fat-soluble antioxidants
E 472a Acetic acid esters of mono- and diglycerides of fatty acids Colours and fat-soluble antioxidants
E 472c Citric acid esters of mono- and diglycerides of fatty acids Colours and fat-soluble antioxidants
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids Colours and fat-soluble antioxidants
E 473 Sucrose esters of fatty acids Colours and fat-soluble antioxidants
E 475 Polyglycerol esters of fatty acids Colours and fat-soluble antioxidants
E 491 Sorbitan monostearate Colours and anti-foaming agents
E 492 Sorbitan tristearate Colours and anti-foaming agents
E 493 Sorbitan monolaurate Colours and anti-foaming agents
E 494 Sorbitan monooleate Colours and anti-foaming agents
E 495 Sorbitan monopalminate Colours and anti-foaming agents
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
E 170 Calcium carbonates
E 263 Calcium acetate
E 331 Sodium citrates
E 332 Potassium citrates
E 341 Calcium phosphates
E 501 Potassium carbonates
E 504 Magnesium carbonates
E 508 Potassium chloride
E 509 Calcium chloride
E 511 Magnesium chloride
E 514 Sodium sulphate
E 515 Potassium sulphate
E 516 Calcium sulphate
E 517 Ammonium sulphate
E 577 Potassium gluconate
E 640 Glycine and its sodium salt
E 1505 Triethyl citrate
E 1518 Glyceryl triacetate (triacetin)
E 551 Silicon dioxide Emulsifiers and colours, max. 5%
E 552 Calcium silicate Emulsifiers and colours, max. 5%
E 553b Talc Colours, max. 5%
E 558 Bentonite Colours, max. 5%
E 559 Aluminium silicate (Kaolin) Colours, max. 5%
E 901 Beeswax Colours
E 1200 Polydextrose
E 1201 Polyvinylpyrrolidone Sweeteners
E 1202 Polyvinylpolypyrrolidone Sweeteners
SCHEDULE 5
Regulations 2(1) and 11(5)
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) 

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 in hydrochloric 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.
E 200 

E 202 

E 203 

E 210 

E 211 

E 212 

E 213 

E 214 

Synonyms Ethyl 4-hydroxybenzoateEthyl ester of p-hydroxybenzoic acid
E 215 

Synonyms Ethyl 4-hydroxybenzoate, sodium saltSodium ethyl para-hydroxybenzoate
E 216 

Synonyms Propyl 4-hydroxybenzoatePropyl para-hydroxybenzoate n-propyl p-hydroxybenzoate
E 217 

Synonyms Propyl 4-hydroxybenzoate, sodium saltSodium propyl para-hydroxybenzoateSodium n-propyl p-hydroxybenzoate
E 218 

Synonyms Methyl 4-hydroxybenzoateMethyl para-hydroxybenzoate
E 219 

Synonyms Methyl 4-hydroxybenzoate, sodium saltSodium methyl para-hydroxybenzoate
E 220 

E 221 

E 222 

Synonym Acid sodium sulphite
E 223 

 the 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 

The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 67/428/EEC.
E 226 

E 227 

 the appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
E 228 

Synonyms Potassium bisulhitePotassium acid sulphite
The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 86/604/EEC.
E 230 

E 231 

Synonym 2-Hydroxybiphenyl
E 232 

Synonyms Sodium biphenyl-2-yl-oxideSodium orthophenylphenate
E 233 

Synonyms 2-(Thiazol-4-yl) benzimidazole2-(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 

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.
E 239 

Synonym Hexamine
E 249 

 the 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 

E 251 

E 252 

 the 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 

E 261 

 the appropriate specific purity criteria contained in Council Directive 65/66/EEC.
E 262(i) 

The criteria in the monograph for sodium acetate, anhydrous contained in the Food Chemicals Codex 1972 at page 718.
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, Na2CO3).
In the case of:—
E 262(ii) 

Synonym Sodium hydrogen diacetate
E 263 

 the appropriate specific purity criteria contained in Council Directive 65/66/EEC.
E 270 

The specific purity criteria for lactic acid contained in Council Directive 65/66/EEC.
E 280 

E 281 

E 282 

 the 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 

The appropriate specific purity criteria contained in Council Directive 65/66/EEC as amended by Council Directive 76/463/EEC.
E 290 

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 



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.

Description White or nearly white crystalline powder or granules
Content Melting range Not less than 99 per centum of C4H6O5. 99°C to 101°C.
Specific rotation [α] 20°C D Not less than –2.4° and not more than –2.2° using a solution containing 8.5g L-malic and in 100 ml water.
Malic acidFumaric acidResidue on ignitionWater insoluble matter Shall comply with the limits given in the }monograph for malic acid in the Food Chemicals Codex 1972 at page 484.
E 297 

The criteria in the monograph for fumaric acid contained in the Food Chemicals Codex 1972 at page 331.
E 300 

E 301 

E 302 

E 304 

E 304(i) 

E 306 

E 307 

E 308 

E 309 

E 310 

E 311 

E 312 

E 320 

E 321 

 the appropriate specific purity criteria contained in Council Directive 78/664/EEC.
E 322 

 The specific purity criteria for lecithins contained in Council Directive 78/664/EEC as amended by Article 1.2 of Council Directive 82/712/EEC.
In the case of:—
E 325 

E 326 

E 327 

E 330 

E 331(i) 

Synonym Sodium dihydrogen citrate
E 331(ii) 

E 331(iii) 

E 332(i) 

Synonym Potassium dihydrogen citrate
E 332(ii) 

E 333(i) 

E 333(ii) 

E 333(iii) 

E 334 

E 335(i) 

E 335(ii) 

E 336(i) 

E336(ii) 

E 337 

Synonym Potassium sodium tartrate
E 338 

Synonym Orthophosphoric acid
E 339(i) 

Synonym Monosodium orthophosphate
E 339(ii) 

Synonym Disodium orthophosphate Disodium hydrogen orthophosphate
E 339(iii) 

Synonym Trisodium orthophosphate
E 340(i) 

Synonyms Monodipotassium orthophosphate Potassium dihydrogen orthophosphate
E 340(ii) 

Synonyms Dipotassium orthophosphate Dipotassium hydrogen orthophosphate
E 340(iii) 

Synonym Tripotassium orthophosphate
E 341(i) 

Synonyms Monocalcium orthophosphate Calcium tetrahydrogen diorthophosphate
E 341(ii) 

Synonyms Dicalcium orthophosphate Calcium hydrogen orthophosphate
E 340(iii) 

Synonyms Tricalcium orthophosphate Tricalcium diorthophosphate
 the appropriate specific purity criteria contained in Council Directive 78/664/EEC.
E 350(i) 

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) 

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 

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 0.05 per centum calculated on the C4H4O5K2 content.
E 352(i) 

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) 

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 

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 absorption 1 per centum E 1 cm Not more than 1.5 × 10−2at 430 nm. (determined using a filtered aqueous solution).
Identification Place 5 to 10 mg 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 metatartaric 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 centumEsterfied tartaric acid=100(20-T2)T1=20-T2per centum
Specific rotation [α] 20°C D 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 

The criteria in the monograph for adipic acid contained in the Food Chemicals Codex 1972 at page 21.
E 363 

The criteria in the monograph for succinic acid contained in the Food Chemicals Codex 1972 at page 800.
E 380 

Synonym Ammonium citrate
The criteria in the monograph for ammonium citrate contained in the British Pharmaceutical Codex 1973 at page 830.
E 385 

Synonym Sodium calciumedate
The criteria in the monograph for sodium calciumedetate contained in the British Pharmacopoeia 1973 at page 425.
E 400 

E 401 

E 402 

E 403 

E 404 

E 405 

Synonym Propylene glycol alginate
E 406 

The specific purity criteria for agar contained in Council Directive 78/663/EEC.
E 407 

The specific purity criteria for carrageenan contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC.
E 410 

Synonym Carob gum
E 412 

E 413 

E 414 

Synonym Gum arabic
E 415 

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 

Synonym Sterculia gum
The criteria in the monograph for karaya gum contained in the Food Chemicals Codex 1981 at page 157.
E 420(i) 

E 420(ii) 

E 421 

 the appropriate specific purity criteria contained in Commission Directive 95/31/EC.
E 422 

As set out in the Annex to Council Directive 78/663/EEC.
E 432 

Synonym Polysorbate 20
The criteria in the monograph for polysorbate 20 contained in the Food Chemicals Codex 1981 at page 234.
E 433 

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 

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 

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 

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.
E 440(i) 

E 440(ii) 

 the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
E 442 

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 rape-seed 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.
E 450(i) 

E 450(ii) 

E 450(iii) 

E 450(v) 

 the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
E 450(vi) 

Synonyms Dicalcium pyrophosphate Calcium pyrophosphate
The criteria in the monograph for calcium pyrophosphate contained in the Food Chemicals Codex 1972 at page 153.
E 451(i) 

E 451(ii) 

E 452(i) 

E 452(ii) 

 the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
E 452(iv) 

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 71 per centum of 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) 

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) 

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.
E 461 

E 463 

E 464 

E 465 

Synonym Methylethylcellulose
E 466 

Synonym Sodium carboyxmethylcellulose
The specific purity criteria for carboxymethylcellulose contained in Council Directive 78/663/EEC, as amended by Article 1 of Commission Directive 90/612/EEC.
E 470a 

E 471 

E 472(a) 

Synonym Acetylated mono- and diglycerides
E 472(b) 

Synonyms Lactylated mono- and diglyceridesLactoglycerides
E 472(c) 

Synonym Citroglycerides
E 472(d) 

E 472(e) 

Synonym Mono- and diacetyl tartaric acid esters of mono-and diglycerides
E 472(f) 

 the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
E 473 

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 

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 

The specific purity criteria for polyglycerol esters of non-polymerised fatty acids contained in Council Directive 78/663/EEC.
E 476 

Synonym of castor oil. Polyglycerol esters of polycondensed fatty acids
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-, tri- and tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol.
Refractive index, m65D°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 

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.
E 481 

E 482 

E 483 

 the appropriate specific purity criteria contained in Council Directive 78/663/EEC.
E 491 

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 

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 

The criteria in the monograph for sorbitan monolaurate contained in the British Pharmaceutical Codex 1973 at page 465.
E 494 

The criteria in the monograph for sorbitan monooleate contained in the British Pharmaceutical Codex 1973 at page 466.
E 495 

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) 

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 5 g of hydrated sodium carbonate, or 2.5 g of anhydrous sodium carbonate, with 50 ml of water and 10 ml 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 40 mg per kg on a volatile matter-free basis.
E 500(ii) 

Synonym Sodium bicarbonate
The criteria in the monograph for sodium bicarbonate contained in the Food Chemicals Codex 1972 at page 727.
E 500(iii) 

The criteria in the monograph for sodium sesqicarbonate contained in the Food Chemicals Codex 1972 at page 765.
E 501(i) 

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) 

Synonym Potassium bicarbonate
The criteria in the monograph for potassium bicarbonate contained in the Food Chemicals Codex 1972 at page 642.
E 503(i) 

The criteria in the monograph for ammonium carbonate contained in the Food Chemicals Codex 1972 at page 45.
E 503(ii) 

Synonym Ammonium bicarbonate
The criteria in the monograph for ammonium bicarbonate contained in the Food Chemicals Codex 1972 at page 44.
E 504 


The criteria in the monograph for heavy magnesium carbonate contained in the European Pharmacopoeia Vol. 1, 1969 at page 322.

The criteria in the monograph for light magnesium carbonate contained in the European Pharmacopoeia Vol. 1, 1969 at page 321.
E 507 

The criteria in the monograph for concentrated hydrochloric acid contained in the European Pharmacopoeia Vol. II, 1971 at page 145.
E 508 

The criteria in the monograph for potassium chloride contained in the Food Chemicals Codex 1972 at page 646.
E 509 


The criteria in the monograph for calcium chloride, anhydrous contained in the Food Chemicals Codex 1972 at page 124.

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 

The criteria in the monograph for sulphuric acid contained in the Food Chemicals Codex 1972 at page 802.
E 514(i) 

The criteria in the monograph for sodium sulphate contained in the Food Chemicals Codex 1972 at page 775.
E 515(i) 

The criteria in the monograph for potassium sulphate contained in the Food Chemicals Codex 1972 at page 670.
E 516 

The criteria in the monograph for calcium sulphate contained in the Food Chemicals Codex 1972 at page 163.
E 522 

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 

The criteria in the monograph for sodium hydroxide contained in the Food Chemicals Codex 1972 at page 743.
E 525 

The criteria in the monograph for potassium hydroxide contained in the Food Chemicals Codex 1972 at page 652.
E 526 

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 50 ml 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 

The criteria in the monograph for ammonium hydroxide contained in the Food Chemicals Codex 1972 at page 48.
E 528 

The criteria in the monograph for magnesium hydroxide contained in the British Pharmaceutical Codex 1973 at page 277.
E 529 

The criteria in the monograph for calcium hydroxide contained in the Food Chemicals Codex 1972 at page 138.
E 530 


Description White fine odourless powder.
Solubility 
 Practically insoluble in water.
 Soluble in dilute acids with, at most, slight effervescence.
Apparent volume 20 g 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 5 g 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 0.07 per 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.
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.
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.

The criteria in the monograph for light magnesium oxide contained in the European Pharmacopoeia Vol I, 1969 at page 319.
E 535 

Synonyms Sodium hexacyanoferrate (II)
The criteria in the monograph for sodium ferrocyanide contained in the Food Chemicals Codex 1972 at page 741.
E 536 

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 

The criteria in the monograph for sodium aluminium phosphate, acidic contained in the Food Chemicals Codex 1972 at page 722.
E 551 

Synonym Silica, chemically prepared.
Description Silica aerogel is a whie 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 

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) 

The criteria in the monograph for magnesium silicate contained in the Food Chemicals Codex 1972 at page 479.
E 553a(ii) 

The criteria in the monograph for magnesium trisilicate contained in the British Pharmacopoeia 1973 at page 276.
E 553b 

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 

Synonyms 
 Aluminium sodum 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 

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 


The criteria in the monograph for heavy kaolin contained in the British Pharmaccopoeia 1968 at page 538 as amended by the 1969 Addendum at page 54.

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 

Synonym D-Glucono-l,5-lactone
The criteria in the monograph for glucono delta-lactone contained in the Food Chemicals Codex 1972 at page 346.
E 576 

The criteria in the monograph for sodium gluconate contained in the Food Chemicals Codex 1972 at page 742.
E 577 

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 

The criteria in the monograph for calcium gluconate contained in the Food Chemicals Codex 1972 at page 129.
E 621 

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 

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 

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 

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 

The criteria in the monograph for glycine contained in the Food Chemicals Codex 1972 at page 359.
E 900 

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 n 25°C D 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°C 4°C Not less than 0.960 and not more than 0.980.
E 901 


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.

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 

The criteria in the monograph for carnauba wax contained in the Food Chemicals Codex 1972 at page 170.
E 904 

The standard for machine-made shellac contained in British Standard 3722:1964.
E 941 

The standard for nitrogen type 2 contained in British Standard 4366:1968.
E 942 

The criteria in the monograph for nitrous oxide contained in the European Pharmacopoeia Vol. II 1971 at page 316.
E 948 

The criteria in the monograph for oxygen contained in the European Pharmacopoeia Vol. II 1971 at page 328.
E 950 

E 951 

E 953 

E 957 

E 959 

E 965(i) 

E 965(ii) 

E 966 

E 967 

 the appropriate specific purity criteria contained in Commission Directive 95/31/EEC.
E 999 

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 

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 1 mg/kg.
Lead Not more than 1 mg/kg.

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)


Column 1 Column 2 Column 3
Food Additive Maximum level
Cocoa and chocolate products as defined in Directive 73/241/EEC E 330 Citric acid 0.5%
 E 322 Lecithins quantium satis
 E 334 Tartaric acid 0.5%
 E 422 Glycerol quantum satis
 E 471 Mono- and diglycerides of fatty acids quantum satis
 E 170 Calcium carbonates 7% on dry matter without fat expressed as potassium carbonates
 E 500 Sodium carbonates 7% on dry matter without fat expressed as potassium carbonates
 E 501 Potassium carbonates 7% on dry matter without fat expressed as potassium carbonates
 E 503 Ammonium carbonates 7% on dry matter without fat expressed as potassium carbonates
 E 504 Magnesium carbonates 7% on dry matter without fat expressed as potassium carbonates
 E 524 Sodium hydroxide 7% on dry matter without fat expressed as potassium carbonates
 E 525 Potassium hydroxide 7% on dry matter without fat expressed as potassium carbonates
 E 526 Calcium hydroxide 7% on dry matter without fat expressed as potassium carbonates
 E 527 Ammonium hydroxide 7% on dry matter without fat expressed as potassium carbonates
 E 528 Magnesium hydroxide 7% on dry matter without fat expressed as potassium carbonates
 E 530 Magnesium oxide 7% on dry matter without fat expressed as potassium carbonates
 E 414 Acacia gum as glazing agents only quantum satis
 E 440 Pectins as 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 acid 5 g/l
 E 270 Lactic acid 5 g/l
Grape juice as defined in Directive 93/77/EEC E 170 Calcium carbonates quantum satis
 E 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 acid quantum satis
 E 296 Malic acid quantum satis
 E 300 Ascorbic acid quantum satis
 E 327 Calcium lactate quantum satis
 E 330 Citric acid quantum satis
 E 331 Sodium citrates quantum satis
 E 333 Calcium citrates quantum satis
 E 334 Tartaric acid quantum satis
 E 335 Sodium tartrates quantum satis
 E 350 Sodium malates quantum satis
 E 440 Pectins quantum satis
 E 471 Mono- and diglycerides of fatty acids quantum satis
Jams, jellies and marmalades as defined in Directive 79/693/EEC and other similar fruit spreads including low-calorie products E 270 Lactic acid quantum satis
 E 296 Malic acid quantum satis
 E 300 Ascorbic acid quantum satis
 E 327 Calcium lactate quantum satis
 E 330 Citric acid quantum satis
 E 331 Sodium citrates quantum satis
 E 333 Calcium citrates quantum satis
 E 334 Tartaric acid quantum satis
 E 335 Sodium tartrates quantum satis
 E 350 Sodium malates quantum satis
 E 400 Alginic acid 10 g/kg (individually or in combination)
 E 401 Sodium alginate 10 g/kg (individually or in combination)
 E 402 Potassium alginate 10 g/kg (individually or in combination)
 E 403 Ammonium alginate 10 g/kg (individually or in combination)
 E 404 Calcium alginate 10 g/kg (individually or in combination)
 E 406 Agar 10 g/kg (individually or in combination)
 E 407 Carrageenan 10 g/kg (individually or in combination)
 E 410 Locust bean gum 10 g/kg (individually or in combination)
 E 412 Guar gum 10 g/kg (individually or in combination)
 E 415 Xanthan gum 10 g/kg (individually or in combination)
 E 418 Gellan gum 10 g/kg (individually or in combination)
 E 440 Pectins quantum satis
 E 509 Calcium chloride quantum satis
 E 524 Sodium hydroxide quantum satis
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbate quantum satis
 E 304 Fatty acid esters of ascorbic acid quantum satis
 E 322 Lecithins quantum satis
 E 331 Sodium citrates quantum satis
 E 332 Potassium citrates quantum satis
 E 407 Carrageenan quantum satis
 E 500 (ii) Sodium bicarbonate quantum satis
 E 501 (ii) Potassium bicarbonate quantum satis
 E 509 Calcium chloride quantum satis
Sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream E 270 Lactic acid quantum satis
 E 322 Lecithins quantum satis
 E 325 Sodium lactate quantum satis
 E 326 Potassium lactate quantum satis
 E 327 Calcium lactate quantum satis
 E 330 Citric acid quantum satis
 E 331 Sodium citrates quantum satis
 E 332 Potassium citrates quantum satis
 E 333 Calcium citrates quantum satis
 E 400 Alginic acid quantum satis
 E 401 Sodium alginate quantum satis
 E 402 Potassium alginate quantum satis
 E 403 Ammonium alginate quantum satis
 E 404 Calcium alginate quantum satis
 E 406 Agar quantum satis
 E 407 Carrageenan quantum satis
 E 410 Locust bean gum quantum satis
 E 415 Xanthan gum quantum satis
 E 440 Pectins quantum satis
 E 460 Celluloses quantum satis
 E 461 Methyl cellulose quantum satis
 E 463 Hydroxypropyl cellulose quantum satis
 E 464 Hydroxypropyl methyl cellulose quantum satis
 E 465 Ethyl methyl cellulose quantum satis
 E 466 Carboxy methyl cellulose Sodium carboxy methyl cellulose quantum satis
 E 471 Mono- and diglycerides of fatty acids quantum satis
 E 508 Potassium chloride quantum satis
 E 509 Calcium chloride quantum satis
 E 1404 Oxidised starch quantum satis
 E 1410 Monostarch phosphate quantum satis
 E 1412 Distarch phosphate quantum satis
 E 1413 Phosphated distarch phosphate quantum satis
 E 1414 Acetylated distarch phosphate quantum satis
 E 1420 Acetylated starch quantum satis
 E 1422 Acetylated distarch adipate quantum satis
 E 1440 Hydroxy propyl starch quantum satis
 E 1442 Hydroxy propyl distarch phosphate quantum satis
 E 1450 Starch sodium octenyl succinate quantum satis
Frozen and deep-frozen unprocessed fruit and vegetables Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbate quantum satis
 E 302 Calcium ascorbate quantum satis
 E 330 Citric acid quantum satis
 E 331 Sodium citrates quantum satis
 E 332 Potassium citrates quantum satis
 E 333 Calcium citrates quantum satis
Quick-cook rice E 471 Mono- and diglycerides of fatty acids quantum satis
 E 472a Acetic acid esters of mono- and 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 acid quantum satis
 E 306 Tocopherol-rich extract quantum satis
 E 307 Alpha-tocopherol quantum satis
 E 308 Gamma-tocopherol quantum satis
 E 309 Delta-tocopherol quantum satis
 E 322 Lecithins 30 g/l
 E 471 Mono- and diglycerides of fatty acids 10 g/l
 E 330 Citric acid quantum satis
 E 331 Sodium citrates quantum satis
 E 332 Potassium citrates quantum satis
 E 333 Calcium citrates quantum satis
Refined olive oil, including olive pomace oil E 307 Alpha-tocopherol 200 mg/l
Ripened cheese E 170 Calcium carbonates quantum satis
 E 504 Magnesium carbonates quantum satis
 E 509 Calcium chloride quantum satis
 E 575 Glucono-delta-lactone quantum satis
Mozzarella and whey cheese E 270 Lactic acid quantum satis
 E 330 Citric acid quantum satis
 E 575 Glucono-delta-lactone quantum satis
Canned and bottled fruit and vegetables E 260 Acetic acid quantum satis
 E 261 Potassium acetate quantum satis
 E 262 Sodium acetates quantum satis
 E 263 Calcium acetate quantum satis
 E 270 Lactic acid quantum satis
 E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbate quantum satis
 E 302 Calcium ascorbate quantum satis
 E 325 Sodium lactate quantum satis
 E 326 Potassium lactate quantum satis
 E 327 Calcium lactate quantum satis
 E 330 Citric acid quantum satis
 E 331 Sodium citrates quantum satis
 E 332 Potassium citrates quantum satis
 E 333 Calcium citrates quantum satis
 E 334 Tartaric acid quantum satis
 E 335 Sodium tartrates quantum satis
 E 336 Potassium tartrates quantum satis
 E 337 Sodium potassium tartrate quantum satis
 E 509 Calcium chloride quantum satis
 E 575 Glucono-delta-lactone quantum satis
Gehakt E 330 Citric acid quantum satis
 E 331 Sodium citrates quantum satis
 E 332 Potassium citrates quantum satis
 E 333 Calcium citrates quantum satis
Pre-packed preparations of fresh minced meat E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbate quantum satis
 E 302 Calcium ascorbate quantum satis
 E 330 Citric acid quantum satis
 E 331 Sodium citrates quantum satis
 E 332 Potassium citrates quantum satis
 E 333 Calcium citrates quantum satis
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt E 260 Acetic acid quantum satis
 E 261 Potassium acetate quantum satis
 E 262 Sodium acetates quantum satis
 E 263 Calcium acetate quantum satis
 E 270 Lactic acid quantum satis
 E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbate quantum satis
 E 302 Calcium ascorbate quantum satis
 E 304 Fatty and acid esters of ascorbic acid quantum satis
 E 322 Lecithins quantum satis
 E 325 Sodium lactate quantum satis
 E 326 Potassium lactate quantum satis
 E 327 Calcium lactate quantum satis
 E 471 Mono- and diglycerides of fatty acids quantum satis
 E 472a Acetic acid esters of mono- and diglycerides of fatty acids quantum satis
 E 472d Tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
 E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
 E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids quantum satis
Pain courant français E 260 Acetic acid quantum satis
 E 261 Potassium acetate quantum satis
 E 262 Sodium acetates quantum satis
 E 263 Calcium acetate quantum satis
 E 270 Lactic acid quantum satis
 E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbate quantum satis
 E 302 Calcium ascorbate quantum satis
 E 304 Fatty acid esters of ascorbic acid quantum satis
 E 322 Lecithins quantum satis
 E 325 Sodium lactate quantum satis
 E 326 Potassium lactate quantum satis
 E 327 Calcium lactate quantum satis
 E 471 Mono- and diglycerides of fatty acids quantum satis
Fresh pasta E 270 Lactic acid quantum satis
 E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbate quantum satis
 E 322 Lecithins quantum satis
 E 330 Citric acid quantum satis
 E 334 Tartaric acid quantum satis
 E 471 Mono- and diglycerides of fatty acids quantum satis
 E 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 undegone oenological processes not provided for in Regulation (EEC) No. 337/79 pro memoria
Beer E 270 Lactic acid quantum satis
 E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbate quantum satis
 E 330 Citric acid quantum satis
 E 414 Acacia gum quantum satis
Foie gras, foie gras entier, blocs de foie gras E 300 Ascorbic acid quantum satis
 E 301 Sodium ascorbat quantum satis
SCHEDULE 8
Regulation 3(7) and (8)
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 manufacturer’s instructions.
Part I

(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 270 Lactic acid (L(+)-form only) quantum satis
E 330 Citric acid quantum satis
E 338 Phosphoric acid In conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 306 Tocopherol-rich extract 10 mg/l individually or in combination
E 307 Alpha-tocopherol 10 mg/l individually or in combination
E 308 Gamma-tocopherol 10 mg/l individually or in combination
E 309 Delta-tocophorol 10 mg/l individually or in combination
E 322 Lecithins 1 g/l
E 471 Mono- and diglycerides of fatty acids 4 g/l
Part II

(a) For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producting 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 subsances is lowered with that relative part as is present of the other substances together in that food.

EC No. Name Maximum level
E 270 Lactic acid (L(+)-form only) quantum satis
E 330 Citric acid quantum satis
E 306 Tocopherol-rich extract 10 mg/l individually or in combination
E 307 Alpha-tocopherol 10 mg/l individually or in combination
E 308 Gamma-tocopherol 10 mg/l individually or in combination
E 309 Delta-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 322 Lecithins 1 g/l
E 471 Mono- and diglycerides of fatty acids 4 g/l
E 407 Carrageenan 0.3 g/l
E 410 Locust bean gum 1 g/l
E 412 Guar gum 1 g/l
Part III

EC No. Name Food Maximum level
E 170 Calcium carbonates Weaning foods quantum satis (only for pH adjustment)
E 260 Acetic acid Weaning foods quantum satis (only for pH adjustment)
E 261 Potassium acetate Weaning foods quantum satis (only for pH adjustment)
E 262 Sodium acetates Weaning foods quantum satis (only for pH adjustment)
E 263 Calcium acetate Weaning foods quantum satis (only for pH adjustment)
E 270 Lactic acid Weaning foods quantum satis (only for pH adjustment)
E 296 Malic acid Weaning foods quantum satis (only for pH adjustment)
E 325 Sodium lactate Weaning foods quantum satis (only for pH adjustment)
E 326 Potassium lactate Weaning foods quantum satis (only for pH adjustment)
E 327 Calcium lactate Weaning foods quantum satis (only for pH adjustment)
E 330 Citric acid Weaning foods quantum satis (only for pH adjustment)
E 331 Sodium citrates Weaning foods quantum satis (only for pH adjustment)
E 332 Potassium citrates Weaning foods quantum satis (only for pH adjustment)
E 333 Calcium citrates Weaning foods quantum satis (only for pH adjustment)
E 507 Hydrochloric acid Weaning foods quantum satis (only for pH adjustment)
E 524 Sodium hydroxide Weaning foods quantum satis (only for pH adjustment)
E 525 Potassium hydroxide Weaning foods quantum satis (only for pH adjustment)
E 526 Calcium hydroxide Weaning foods quantum satis (only for pH adjustment)
E 500 Sodium carbonates Weaning foods quantum satis (only as raising agents)
E 501 Potassium carbonates Weaning foods quantum satis (only as raising agents)
E 503 Ammonium carbonates Weaning foods quantum satis (only as raising agents)
E 300 L-ascorbic acid Fruit- and vegetable-based drinks, juices and baby drinksFat-containing cereal-based foods including biscuits and rusks 0.3 g/kg0.2 g/kg individually or in combination, expressed as ascorbic acid
E 301 Sodium L-ascorbate Fruit- and vegetable-based drinks, juices and baby drinksFat-containing cereal-based foods including biscuits and rusks 0.3 g/kg0.2 g/kg individually or in combination, expressed as ascorbic acid
E 302 Calcium L-ascorbate Fruit- and vegetable-based drinks, juices and baby drinksFat-containing cereal-based foods including biscuits and rusks 0.3 g/kg0.2 g/kg individually or in combination, expressed as ascorbic acid
E 304 L-ascorbyl palmitate Fat-containing cereals, biscuits, rusks and baby foods 0.1 g/Kg individually or in combination
E 306 Tocopherol-rich extract Fat-containing cereals, biscuits, rusks and baby foods 0.1 g/Kg individually or in combination
E 307 Alpha-tocopherol Fat-containing cereals, biscuits, rusks and baby foods 0.1 g/Kg individually or in combination
E 308 Gamma-tocopherol Fat-containing cereals, biscuits, rusks and baby foods 0.1 g/Kg individually or in combination
E 309 Delta-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 339 Sodium phosphates Cereals 1 g/kg individually or in combination, expressed as P2O5
E 340 Potassium phosphates Cereals 1 g/kg individually or in combination, expressed as P2O5
E 341 Calcium phosphates Cereals 1 g/kg individually or in combination, expressed as P2O5
E 322 Lecithins Biscuits and rusks Cereal-based foods Baby foods 10 g/kg
E 471 Mono- and diglycerides of fatty acids Biscuits and rusks Cereal-based foods Baby foods 5 g/kg individually or in combination
E 472a Acetic acid esters of mono- and diglycerides of fatty acids Biscuits and rusks Cereal-based foods Baby foods 5 g/kg individually or in combination
E 472b Lactic acid esters of mono- and diglycerides of fatty acids Biscuits and rusks Cereal-based foods Baby foods 5 g/kg individually or in combination
E 472c Citric acid esters of mono- and diglycerides of fatty acids Biscuits and rusks Cereal-based foods Baby foods 5 g/kg individually or in combination
E 400 Alginic acid DessertsPuddings 0.5 g/kg individually or in combination
E 401 Sodium alginate DessertsPuddings 0.5 g/kg individually or in combination
E 402 Potassium alginate DessertsPuddings 0.5 g/kg individually or in combination
E 404 Calcium alginate DessertsPuddings 0.5 g/kg individually or in combination
E 410 Locust bean gum Weaning foodsGluten-free cereal-based foods 10 g/kg individually or in combination20 g/kg individually or in combination
E 412 Guar gum Weaning foodsGluten-free cereal-based foods 10 g/kg individually or in combination20 g/kg individually or in combination
E 414 Acacia gum (gum arabic) Weaning foodsGluten-free cereal-based foods 10 g/kg individually or in combination20 g/kg individually or in combination
E 415 Xanthan gum Weaning foodsGluten-free cereal-based foods 10 g/kg individually or in combination20 g/kg individually or in combination
E 440 Pectins 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 334 Tartaric acid Biscuits and rusks 5 g/kg as a residue
E 335 Sodium tartrate Biscuits and rusks 5 g/kg as a residue
E 336 Potassium tartrate Biscuits and rusks 5 g/kg as a residue
E 354 Calcium tartrate Biscuits and rusks 5 g/kg as a residue
E 450a Disodium diphosphate Biscuits and rusks 5 g/kg as a residue
E 575 Glucono-delta-lactone Biscuits and rusks 5 g/kg as a residue
E 1404 Oxidised starch Weaning foods 50 g/kg
E 1410 Monostarch phosphate Weaning foods 50 g/kg
E 1412 Distarch phosphate Weaning foods 50 g/kg
E 1413 Phosphated distarch phosphate Weaning foods 50 g/kg
E 1414 Acetylated distarch phosphate Weaning foods 50 g/kg
E 1420 Acetylated starch Weaning foods 50 g/kg
E 1422 Acetylated distarch adipate Weaning foods 50 g/kg
E 1450 Starch sodium octenyl succinate Weaning foods 50 g/kg
Part IV
The tables in Parts 1 to 3 of this Schedule are applicable.

SCHEDULE 9
Regulation 10(1)


Column 1 Column 2 Column 3
Regulations and order revoked References Extent of revocation
The Meat (Treatment) Regulations (Northern Ireland) 1964 S.R. & O. (N.I.) 1964 No. 6 The whole Regulations
The Mineral Hydrocarbons in Food Regulations (Northern Ireland) 1966 S.R. & O. (N.I.) 1966 No. 200 In regulation 2(1), the definition of “dried fruit”
The Solvents in Food Regulations (Northern Ireland) 1967 S.R. & O. (N.I.) 1967 No. 282 The whole Regulations
The Specified Sugar Products Regulations (Northern Ireland) 1976 S.R. 1976 No. 165 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). Schedule 3.
The Cocoa and Chocolate Products Regulations (Northern Ireland) 1976 S.R. 1976 No. 183 In regulation (2)1, the definitions of “permitted acid”, “permitted base” and “permitted emulsifier”. In Schedule 2, Part I.
The Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 1977 S.R. 1977 No. 182 In regulation 2(1), the definitions of “anti-foaming agent”, “permitted acid”, “permitted anti-foaming agent” and “permitted preservative”. Regulation 2(2). Regulation 6(a). In Part III of Schedule 2, in the definition of “sucrose solution”, paragraph (e). Schedule 3
The Condensed Milk and Dried Milk Regulations (Northern Ireland) 1977 S.R. 1977 No. 196 In regulation 2(1), the definitions of “permitted anti-caking agent”, “permitted antioxidant” and “permitted emulsifier” . Regulation 2(4). Regulation 5A(e). Schedule 2.
The Antioxidants in Food Regulations (Northern Ireland) 1978 S.R. 1978 No. 112 The whole Regulations.
The Coffee and Coffee Products Regulations (Northern Ireland) 1979 S.R. 1979 No. 51 In regulation 2(1), the definitions of “permitted anti-caking agent” and “permitted preservative”. Regulation 5A(d)
The Antioxidants in Food (Amendment) Regulations (Northern Ireland) 1981 S.R. 1981 No. 191 The whole Regulations.
The Solvents in Food (Amendment) Regulations (Northern Ireland) 1981 S.R. 1981 No. 192 The whole Regulations.
The Miscellaneous Additives in Food Regulations (Northern Ireland) 1981 S.R. 1981 No. 193 The whole Regulations.
The Jam and Similar Products Regulations (Northern Ireland) 1982 S.R. 1982 No. 105 Regulation 11(5). Regulation 12(2). In regulation 12(2C), the words “Subject to paragraph (2D),”. 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 (Northern Ireland) 1982 S.R. 1982 No. 258 The whole Regulations.
The Cocoa and Chocolate Products (Amendment) Regulations (Northern Ireland) 1982 S.R. 1982 No. 349 Regulation 2(5). The Schedule.
The Fruit Juices and Fruit Nectars (Amendment) Regulations (Northern Ireland) 1983 S.R. 1983 No. 48 Regulation 8.
The Meat Products and Spreadable Fish Products Regulations (Northern Ireland) 1984 S.R. 1984 No. 408 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 and Mode of Trial) Regulations (Northern Ireland) 1987 S.R. 1987 No. 38 In Schedule 1, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978 and the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981.
The Condensed Milk and Dried Milk (Amendment) Regulations (Northern Ireland) 1987 S.R. 1987 No. 65 Regulation 2(b).
The Preservatives in Food Regulations (Northern Ireland) 1989 S.R. 1989 No 152 The whole Regulations.
The Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989 S.R. 1989 No. 308 The whole Regulations.
The Preservatives in Food (Amendment) Regulations (Northern Ireland) 1989 S.R. 1989 No. 460 The whole Regulations.
The Jam and Similar Products (Amendment) Regulations (Northern Ireland) 1990 S.R. 1990 No. 388 Regulation 2(6)(a) and (c), (7), (9)(c) and (d).
The Food Safety (Northern Ireland) Order 1991 (Consequential Modifications) Order (Northern Ireland) 1991 S.R. 1991 No. 203 Article 12. In Part I of Schedule 1, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 2, the references to the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 3, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978 and the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981. In Schedule 4, the reference to the Meat (Treatment) Regulations (Northern Ireland) 1964. In Schedule 5, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 6, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989. In Schedule 10, the references to the Meat (Treatment) Regulations (Northern Ireland) 1964, the Solvents in Food Regulations (Northern Ireland) 1967, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989.
The Fruit Juices and Fruit Nectars (Amendment) Regulations (Northern Ireland) 1991 S.R. 1991 No. 251 Regulation 2(5)(a) and (7).
The Food Safety (Exports) Regulations (Northern Ireland) 1991 S.R. 1991 No. 344 In the Schedule, the references to the Solvents in Food Regulations (Northern Ireland) 1967, the Antioxidants in Food Regulations (Northern Ireland) 1978, the Miscellaneous Additives in Food Regulations (Northern Ireland) 1981, the Preservatives in Food Regulations (Northern Ireland) 1989 and the Emulsifiers and Stabilisers in Food Regulations (Northern Ireland) 1989
The Antioxidants in Food (Amendment) Regulations (Northern Ireland) 1991 S.R. 1991 No. 495 The whole Regulations.
The Emulsifiers and Stabilisers in Food (Amendment) Regulations (Northern Ireland) 1992 S.R. 1992 No. 67 The whole Regulations.
The Food Additives Labelling Regulations (Northern Ireland) 1992 S.R. 1992 No. 417 Regulation 7(2), (3) and (5).
The Emulsifiers and Stabilisers in Food (Amendment) Regulations (Northern Ireland) 1993 S.R. 1993 No. 236 The whole Regulations.