
1 

(1) These Regulations may be cited as the Miscellaneous Food Additives (Amendment) Regulations 1999 and shall come into force on 28th May 1999.
(2) In these Regulations “the principal Regulations” means the Miscellaneous Food Additives Regulations 1995.
2 
The principal Regulations shall be amended in accordance with regulations 3 to 13 below.
3 
In regulation 2(1) (interpretation)–
(a) in the definition of “Directive 95/2/EC” there shall be inserted at the end the words “and European Parliament and Council Directive 98/72/EC”;
(b) in the definition of “Directive 96/77/EC” there shall be inserted at the end the words “, as amended by Commission Directive 98/86/EC”;
(c) after the definition of “flavour enhancer” there shall be inserted the following definition–“
 “flour treatment agent” means a substance added to flour or dough to improve its baking quality, but does not include any emulsifier;”;
(d) in the definition of “miscellaneous additive”–
(i) there shall be inserted after the words “flavour enhancer,” the words “flour treatment agent,”;
(ii) there shall be inserted at the end the words “or any enzyme except invertase or lysozyme”.
4 
In regulation 3(4) (use of miscellaneous additives) there shall be substituted for the words “Notes 1 and 3” the words “Notes 1, 3 and 4”.
5 
In regulation 11 (transitional provision and exemptions) there shall be inserted after paragraph (1A) the following paragraph–“
(1B) In any proceedings for an offence under these Regulations in respect of any food additive or food, it shall be a defence to prove that–
(a) the food additive or food concerned was put on the market or labelled before 1st July 1999 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulations 3(b) and 10 of the Miscellaneous Food Additives (Amendment) Regulations 1999 had not been made when the food additive or, as the case may be, the food was put on the market or labelled, or
(b) the food additive or food concerned was put on the market or labelled before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations or the Bread and Flour Regulations 1998 if the amendments made by regulations 3(c) and (d)(i), 7(b)(iii), 12 and 14(4) of the Miscellaneous Food Additives (Amendment) Regulations 1999 had not been made when the food additive or, as the case may be, the food was put on the market or labelled.”.
6 
In Schedule 1 (miscellaneous additives generally permitted for use in foods not referred to in Schedule 6, 7 or 8)–
(a) after note (3) there shall be inserted the following note–“
(4) The substance E 920 may be used only as a flour treatment agent.”;
(b) in the table there shall be inserted sequentially according to EC number the following entries–“
E 469 Enzymatically hydrolysed carboxy methyl cellulose”,“
E 920 L-Cysteine”,“
E 1103 Invertase” and“
E 1451 Acetylated oxidised starch”.
7 
In Schedule 2 (conditionally permitted preservatives and antioxidants)–
(a) in Part A (sorbates, benzoates and p-hydroxybenzoates)–
(i) in the second table there shall be substituted for the entry relating to olives and olive-based preparations the following entry–“
Olives and olive-based preparations 1000 500  1000  ”;
(ii) in that table there shall be substituted for the entries relating to emulsified sauces with a fat content of 60% or more and emulsified sauces with a fat content less than 60% the following entries–“
Emulsified sauces with a fat content of 60% or more 1000 500  1000  
Emulsified sauces with a fat content less than 60% 2000 1000  2000  ”;
(iii) in that table there shall be inserted at the end the following entries–“
… Mehu and Makeutettu … Mehu 500 200
Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein 2000
Dulce de membrillo  1000
Marmelada    1500
Ostkaka 2000
Pasha 1000
Semmelknödelteig 2000
Cheese and cheese analogues (surface treatment only) quantum satis
Cooked red beet  2000
Collagen-based casings with a water activity greater than 0.6 quantum satis”;
(b) in Part B (sulphur dioxide and sulphites) in the second table–
(i) there shall be substituted for the entries relating to crustaceans and cephalopods the following entries–“
Crustaceans and cephalopods:
— fresh, frozen and deep-frozen 150(*)

— crustaceans, panaeidae solenceridae, aristeidae family:
 up to 80 units 150(*)

— between 80 and 120 units 200(*)

— over 120 units 300(*)

— cooked 50(*)
”;
(ii) in column 1 there shall be substituted for the words “Dehydrated granulated potatoes” the words “Dehydrated potatoes”;
(iii) in the entry relating to sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated, there shall be substituted in column 2 for the number “15” the number “10”;
(iv) there shall be substituted for the entry relating to vegetable- and cereal-protein-based meat, fish and crustacean analogues the following entry–“
Analogues of meat, fish and crustaceans based on protein 200”;
(v) there shall be inserted at the end the following entries–“
Marinated nuts 50
Vacuum packed sweet corn 100
Distilled alcoholic beverages containing whole pears 50”;
(c) in Part C (other preservatives)–
(i) in the first table the entry relating to E 233 Thiabendazole shall be omitted;
(ii) in the first table in the entry relating to E 234 Nisin there shall be inserted at the end in column 2 the word “Mascarpone” and in column 3 opposite that word the words “10 mg/kg”;
(iii) in the second table there shall be substituted for the entries relating to E 251 Sodium nitrate and E 252 Potassium nitrate the following entries–“
E 251 Sodium nitrate } Cured meat products } 300 250(*)
E 252 Potassium nitrate } Canned meat products }
 } Hard, semi-hard and semi-soft cheese } 50(*)
 } Dairy-based cheese analogue }
 } Pickled herring and sprat  200(**)
 } Foie gras, foie gras entier, blocs de foie gras  50(*)

”;
(iv) in the third table there shall be substituted for the entries relating to E 280 Propionic acid, E 281 Sodium propionate, E 282 Calcium proprionate and E 283 Potassium proprionate the following entries–“
E 280 Propionic acid (*) } Pre-packed sliced bread and rye bread 3000 mg/kg expressed as propionic acid
E 281 Sodium propionate (*) }
E 282 Calcium propionate (*) }
E 283 Potassium propionate (*) } Energy reduced bread } 2000 mg/kg expressed as propionic acid
 } Partially baked, pre-packed bread }
 } Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 }
 } Pre-packed Rolls, buns and pitta }
 } Pre-packed pølsebrød, boller and dansk flutes }
 } Christmas pudding } 1000 mg/kg expressed as propionic acid
 } Pre-packed bread }
 } Cheese and cheese analogues (surface treatment only) quantum satis
”;
(d) in Part D (other antioxidants) in the table there shall be substituted in column 3 for the words “Dehydrated granulated potatoes” the words “Dehydrated potatoes”.
8 
There shall be substituted for Schedule 3 (other permitted miscellaneous additives) Schedule 1 to these Regulations.
9 
In Schedule 4 (permitted carriers and carrier solvents) in the table there shall be inserted at the end the following entries–“
E322 Lecitbins } Glazing agents for fruit
E 432–E 436 Polysorbates }
E 470a Sodium potassium and calcium salts of fatty acids }
E 471 Mono and diglycerides of fatty acids }
E 491–E 495 Sorbitans }
E 570 Fatty acids }
E 900 Dimethylpolysiloxane }
 Polyethyleneglycol 6000 Sweeteners
E 425 Konjac
(i) Konjac gum
(ii) Konjac glucomannane
E 459 Beta-cyclodextrine Maximum 1 g/kg in or on the food
E 1451 Acetylated oxidised starch
E 468 Cross linked sodium carboxy methyl cellulose Sweeteners
E 469 Enzymatically hydrolysed carboxy methyl cellulose”.
10 
In Schedule 5 (purity criteria)–
(a) the entries relating to the miscellaneous additives listed in Schedule 2 to these Regulations shall be omitted;
(b) in the entry relating to Propane-1, 2-diol (propylene glycol) there shall be substituted for the words “Directive 78/663/EEC” the words “Directive 78/664/EEC”.
11 
In Schedule 6 (foods in which miscellaneous additives listed in Schedule 1 are generally prohibited)–
(a) there shall be substituted for the words from “Pasteurised and sterilised” to the words “and semi-skimmed)” the words “Pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream”;
(b) after the words “Dry pasta” there shall be inserted the words “, excluding gluten-free pasta or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC”.
12 
There shall be substituted for Schedule 7 (foods in which a limited number of miscellaneous additives listed in Schedule 1 may be used) Schedule 3 to these Regulations.
13 
In Schedule 8 (miscellaneous additives permitted in foods for infants and young children)–
(a) there shall be substituted for the first introductory note the following introductory notes–“
1 
Formulae and weaning foods for infants and young children may contain E 414 (acacia gum, gum arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient preparations containing not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as E 421 (mannitol) when used as a carrier for vitamin B12 (not less than 1 part vitamin B12 to 1000 parts mannitol). The carry over of E 414 in the product ready for consumption shall not be more than 10 mg/kg.
1A 
Formulae and weaning foods for infants and young children may contain E 301 (sodium L-ascorbate), used at quantum satis level in coatings of nutrient preparations containing polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption shall not be more than 75 mg/1.”;
(b) in Part 1 (miscellaneous additives permitted in infant formulae for infants in good health)–
(i) there shall be substituted for note (b) the following note–“
(b) If more than one of the substances E 322, E 471, E 472c and E 473 is added to a food, the maximum level established for that food for each of those substances is lowered by that relative part as is present of the other substances together in that food.”;
(ii) in the table there shall be inserted at the end the following entries–“
E 304 L-ascorbyl palmitate 10 mg/1
E 331 Sodium citrates } 2 g/l
E 332 Potassium citrates } Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 339 Sodium phosphates } 1 g/l expressed as P2O5
E 340 Potassium phosphates } Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 412 Guar gum 1 g/l, where the liquid product contains partially hydrolysed proteins and is in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC
E 472c Citric acid esters of mono- and diglycerides of fatty acids 7.5 g/l sold as powder
  9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC
E 473 Sucrose esters of fatty acids 120 mg/l in products containing hydrolysed proteins, peptides or amino acids”;
(c) in Part 2 (miscellaneous additives permitted in follow-on formulae for infants in good health)–
(i) there shall be substituted for note (b) the following note–“
(b) If more than one of the substances E 322, E 471, E 472c and E 473 is added to a food, the maximum level established for that food for each of those substances is lowered by that relative part as is present of the other substances together in that food.”;
(ii) in note (c) there shall be substituted for the words “lowered with” the words “lowered by”;
(iii) in the table there shall be inserted at the end the following entries–“
E 304 L-ascorbyl palmitate 10 mg/l
E 331 Sodium citrates } 2 g/l
E 332 Potassium citrates } Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 339 Sodium phosphates } 1 g/l expressed as P2O5
E 340 Potassium phosphates } Individually or in combination and in conformity with the limits set in Annex 1 to Directive 91/321/EEC
E 472c Citric acid esters of mono- and diglycerides of fatty acids 7.5 g/l sold as power
  9 g/l sold as liquid where the products contain partially hydrolysed proteins, peptides or amino acids and are in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC
E 473 Sucrose esters of fatty acids 120 mg/l in products containing hydrolysed proteins, peptides or amino acids”;
(d) in Part 3 (miscellaneous additives permitted in weaning foods for infants and young children in good health) in the table there shall be inserted at the end the following entries–“
E 333 Calcium citrates(*) Low-sugar fruit based products quantum satis
E 341 Tricalcium phosphate(*) Fruit based desserts 1 g/kg as P2O5
E 1451 Acetylated oxidised starch Weaning foods 50 g/kg
”;
(e) in Part 4 (miscellaneous additives permitted in foods for infants and young children for special medical purposes) there shall be inserted at the end the following table–“

EC No. Name Maximum level Special conditions
E 401 Sodium alginate 1 g/l From 4 months onwards in special food products with adapted composition, required for metabolic disorders and for general tube feeding
E 405 Propane 1,2-diolalginate 200 mg/l From 12 months onwards in specialised diets intended for young children who have cows' milk intolerance or inborn errors of metabolism
E 410 Locust bean gum 10 g/l From birth onwards in products for reduction of gastro-oesophageal reflux
E 412 Guar gum 10 g/l From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids in conformity with the conditions set in Annex IV to Directive 91/321/EEC, as amended by Directive 96/4/EC
E 415 Xanthan gum 1.2 g/l From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastro-intestinal tract, protein mal-absorption or inborn errors of metabolism
E 440 Pectins 10 g/l From birth onwards in products used in case of gastro-intestinal disorders
E 466 Sodium carboxy methyl cellulose 10 g/l or kg From birth onwards in products for the dietary management of metabolic disorders
E 471 Mono- and diglycerides of fatty acids 5 g/l From birth onwards in specialised diets, particularly those devoid of proteins
E 1450 Starch sodium octenyl succinate 20 g/l In infant formulae and follow-on formulae”.
14 

(1) In the following Regulations references to the Miscellaneous Food Additives Regulations 1995 shall be construed as references to those Regulations as amended by the Miscellaneous Food Additives (Amendment) Regulations 1997 and these Regulations:
 the Mineral Hydrocarbons in Food Regulations 1966
 the Mineral Hydrocarbons in Food (Scotland) Regulations 1966
 the Specified Sugar Products Regulations 1976
 the Specified Sugar Products (Scotland) Regulations 1976
 the Cocoa and Chocolate Products Regulations 1976
 the Cocoa and Chocolate Products (Scotland) Regulations 1976
 the Fruit Juices and Fruit Nectars Regulations 1977
 the Fruit Juices and Fruit Nectars (Scotland) Regulations 1977
 the Condensed Milk and Dried Milk Regulations 1977
 the Condensed Milk and Dried Milk (Scotland) Regulations 1977
 the Coffee and Coffee Products Regulations 1978
 the Coffee and Coffee Products (Scotland) Regulations 1979
 the Jam and Similar Products Regulations 1981
 the Jam and Similar Products (Scotland) Regulations 1981
 the Meat Products and Spreadable Fish Products Regulations 1984
 the Meat Products and Spreadable Fish Products (Scotland) Regulations 1984
 the Food Additives Labelling Regulations 1992
 the Food Labelling Regulations 1996.
(2) In the Food Additives Labelling Regulations 1992–
(a) there shall be inserted after regulation 6 the following regulation–“
6A 
In any proceedings for an offence under these Regulations in respect of any food additive, it shall be a defence to prove that the food additive concerned was put on the market or labelled before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendments made by regulation 14(1) and (2)(b) of the Miscellaneous Food Additives (Amendment) Regulations 1999 had not been made when the food additive was put on the market or labelled.”;
(b) in Schedule 1 (categories of food additives) in Part II (supplementary)–
(i) paragraph (s) shall be omitted; and
(ii) in paragraph (t) there shall be inserted at the beginning the words ““flour treatment agent”,” and there shall be inserted after the words “used as a” the words “flour treatment agent,”.
(3) In the Food Labelling Regulations 1996–
(a) in regulation 14(11) (names of ingredients) the words “or in Schedule 3 to the Bread and Flour Regulations” shall be omitted;
(b) in regulation 50 (transitional provision) there shall be inserted at the end the following paragraph–“
(8) In any proceedings for an offence under regulation 44(1)(a) as read with regulation 14(9) and (11), it shall be a defence to prove that the food concerned was prepacked before 4th November 2000 and the matter constituting the offence would not have constituted an offence under these Regulations if the amendment made by regulation 14(3)(a) of the Miscellaneous Food Additives (Amendment) Regulations 1999 had not been made when the food was prepacked.”.
(4) In the Bread and Flour Regulations 1998–
(a) in regulation 5 (additional ingredients) there shall be substituted for paragraphs (1) and (2) the following paragraph–“
(1) No person shall use as an ingredient in the preparation of flour or bread any flour bleaching agent.”;
(b) Schedule 3 (ingredients permitted in flour and bread) shall be omitted.
Jeff Rooker
Minister of State, Ministry of Agriculture, Fisheries and Food
25th March 1999Signed by authority of the Secretary of State for Health:
Tessa Jowell
Minister for Public Health,
Department of Health
24th March 1999Signed by authority of the Secretary of State for Wales:
Jon Owen Jones
Parliamentary Under Secretary of State, Welsh Office
8th April 1999Sam Galbraith
Parliamentary Under Secretary of State, Scottish Office
23rd March 1999
SCHEDULE 1
Regulation 8
“
SCHEDULE 3
Regulations 2(1) and 3(5)

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 } 4 g/kg
  Fruit-flavoured desserts }
  Dry powdered dessert mixes }
  Instant powders for fruit based drinks 1 g/l
  Instant products for preparation of flavoured tea and herbal infusions 1 g/kg
  Chewing gum 2 g/kg
 In the following applications, the indicated maximum levels of phosphoric acid and the phosphates E 338, E 339, E 340, E 341, E 343, E 450, E 451 and E 452 may be added individually or in combination (expressed as P2O5).
E 338 Phosphoric acid } Non-alcoholic flavoured drinks 700 mg/l
E 339 Sodium phosphates } Sterilised and UHT milk 1 g/l
 
(i) Monosodium phosphate } Candied fruits 800 mg/kg
 
(ii) Disodium phosphate } Fruit preparations 800 mg/kg
 
(iii) Trisodium phosphate } Partly dehydrated milk with less than 28% solids 1 g/kg
E 340 Potassium phosphates } Partly dehydrated milk with more than 28% solids 1.5 g/kg
 
(i) Monopotassium phosphate }
 
(ii) Dipotassium phosphate } Dried milk and dried skimmed milk 2.5 g/kg
 
(iii) Tripotassium phosphate } Pasteurised, sterilised and UHT creams 5 g/kg
E 341 Calcium phosphates } Whipped cream and vegetable fat analogues 5 g/kg
 
(i) Monocalcium phosphate } Unripened cheese (except Mozzarella) 2 g/kg
 
(ii) Dicalcium phosphate } Processed cheese and processed cheese analogues 20 g/kg
 
(iii) Tricalcium phosphate }
E 343 Magnesium phosphates } Meat products 5 g/kg
 
(i) Monomagnesium phosphate } Sport drinks and prepared table waters 0.5 g/l
 
(ii) Dimagnesium phosphate } Dietary supplements quantum satis
E 450 Diphosphates } Salt and its substitutes 10 g/kg
 
(i) Disodium diphosphate } Vegetable protein drinks 20 g/l
 
(ii) Trisodium diphosphate } Beverage whiteners 30 g/kg
 
(iii) Tetrasodium diphosphate } Beverage whiteners for vending machines 50 g/kg
 
(v) Tetrapotassium diphosphate } Edible ices 1 g/kg
 
(vi) Dicalcium diphosphate } Desserts 3 g/kg
 
(vii) Calcium dihydrogen diphosphate } Dry powdered dessert mixes 7 g/kg
 } Fine bakery wares 20 g/kg
E 451 Triphosphates } Flour 2.5 g/kg
 
(i) Pentasodium triphosphate } Flour, self raising 20 g/kg
 
(ii) Pentapotassium triphosphate } Soda bread 20 g/kg
E 452 Polyphosphates } Liquid egg (white, yolk or whole egg) 10 g/kg
 
(i) Sodium polyphosphate } Sauces 5 g/kg
 
(ii) Potassium polyphosphate } Soups and broths 3 g/kg
 
(iii) Sodium calcium polyphosphate } Instant tea and instant herbal infusions 2 g/kg
 } Cider and perry 2 g/l
 
(iv) Calcium polyphosphates } 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
 } Nooddles 2 g/kg
 } Batters 12 g/kg
 } Fillets of unprocessed fish, frozen and deep-frozen 5 g/kg
 } Unprocessed and processed molluscs and crustaceans frozen and deep-frozen 5 g/kg
 } Processed potato products (including frozen, deep-frozen, chilled and dried processed products) and pre-fried frozen and deep-frozen potatoes 5 g/kg
 } Spreadable fats excluding butter 5 g/kg
 } Soured-cream butter 2 g/kg
 } Canned crustacean products 1 g/kg
 } Waterbased emulsion sprays for coating baking tins 30 g/kg
 } Coffee based drinks for vending machines 2 g/l
E 431 Polyoxyethylene (40) stearate (pro memoria)
  Wine in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79
E 353 Metatartaric acid Wine in accordance with 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 } Fillings and toppings for fine bakery wares 2 g/kg
E 356 Sodium adipate } Dry powdered dessert mixes 1 g/kg
E 357 Potassium adipate } 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
  Spreadable fats as defined in Annexes B and C to Regulation (EC) No. 2991/94 having a fat content of 41% or less 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
  Cider excluding cidre bouché 100 mg/l
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 } Foods in general (except drinks and those foods referred to in Schedules 6, 7 and 8) } quantum satis (for purposes other than sweetening)
 
(i) Sorbitol } Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods }
 
(ii) Sorbitol syrup } Liqueurs }
E 421 Mannitol }  }
E 953 Isomalt }  }
E 965 Maltitol }  }
 
(i) Maltitol }  }
 
(ii) Maltitol syrup }  }
E 966 Lactitol }  }
E 967 Xylitol }  }
E 425 Konjac(*) } Foods in general (except those referred to in Schedules 6, 7 and 8) 10 g/kg individually or in combination
 
(i) Konjac gum }
 
(ii) Konjac glucomannane }
E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20) } Fine bakery wares 3 g/kg
 } Fat emulsions for baking purposes 10 g/kg
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80) } Milk and cream analogues 5 g/kg
 } Edible ices 1 g/kg
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40) } Desserts 3 g/kg
 } Sugar confectionery 1 g/kg
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60) } Emulsified sauces 5 g/kg
 } Soups 1 g/kg
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65) } 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 invididual meal 1 g/kg
 }  Individually or in combination
E 442 Ammonium phosphatides Cocoa and chocolate products as defined in Directive 73/241/EEC including fillings 10 g/kg
  Confectionery based on these products 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
  Surface treatment of citrus fruit 50 mg/kg
E 459 Beta-cyclodextrine Foods in tablet and coated tablet form quantum satis
E 468 Crosslinked sodium carboxy methyl cellulose Solid dietary supplements 30 g/kg
E 473 Sucrose esters of fatty acids } Canned liquid coffee 1 g/l
E 474 Sucroglycerides } 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
 } Cream analogues 5 g/kg
 } Sterilised cream and sterilised cream with reduced fat content 5 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 Spreadable fats as defined in Annexes A, B and C to Regulation (EC) No. 2991/94 having a fat content of 41% or less 4 g/kg
  Similar spreadable products with a fat content of less than 10% 4 g/kg
  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 essert 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 emulsions for frying purposes 5 g/kg
E 481 Sodium stearoyl-2-lactylate } Fine bakery wares 5 g/kg
E 482 Calcium stearoyl-2-lactylate } 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 } Fine bakery wares 10 g/kg
E 492 Sorbitan tristearate } Toppings and coatings for fine bakery wares 5 g/kg
E 493 Sorbitan monolaurate } Jelly Marmalade 25 mg/kg(*)
E 494 Sorbitan monooleate } Fat emulsions 10 g/kg
E 495 Sorbitan monopalmitate } Milk and cream analogues 5 g/kg
 } Beverage whiteners 5 g/kg
 } Liquid tea concentrates and liquid fruit 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 } Egg white 30 mg/kg
E 521 Aluminium sodium sulphate } Candied, crystallised and glacé fruit and vegetables 200 mg/kg
E 522 Aluminium potassium sulphate }  Individually or in combination, expressed as aluminium
E 523 Aluminium ammonium sulphate }
E 541 Sodium aluminium phosphate, acidic Fine bakery wares (scones and sponge wares only) 1 g/kg
   expressed as aluminium
E 535 Sodium ferrocyanide } Salt and its substitutes 20 mg/kg
E 536 Potassium ferrocyanide }  Individually or in combination, expressed as anhydrous potassium ferrocyanide
E 538 Calcium ferrocyanide }
E 551 Silicon dioxide } Dried powdered foods (including sugars) 10 g/kg
E 552 Calcium silicate } Salt and its substitutes 10 g/kg
E 553a 
(i) Magnesium silicate } Dietary food supplements quantum satis
 
(ii) Magnesium trisilicate(**) } Foods in tablet and coated tablet form quantum satis
E 553b Talc(**) } Sliced or grated hard, semi-hard and processed cheese 10 g/kg
E 554 Sodium aluminium silicate }
E 555 Potassium aluminium silicate } Sliced or grated cheese analogues and processed cheese analogues 10 g/kg
E 556 Calcium aluminium silicate }
E 559 Aluminium silicate (Kaolin) } Seasonings 30 g/kg
 } Confectionery excluding chocolate (surface treatment only) quantum satis
 } Tin-greasing products 30 g/kg
 }  Individually or in combination
 } Chewing gum quantum satis(***)
 } Rice }
 } Sausages (surface treatment only) }
E 579 Ferrous gluconate } Olives darkened by oxidation 150 mg/kg as iron
E 585 Ferrous lactate }
E 620 Glutamic acid } Foods in general (except those referred to in Schedules 6, 7 and 8) 10 g/kg
E 621 Monosodium glutamate }  Individually or in combination
E 622 Monopotassium glutamate }
E 623 Calcium diglutamate
E 624 Monoammonium glutamate } Condiments and seasonings quantum satis
E 625 Magnesium diglutamate }
E 626 Guanylic acid } Foods in general (except those referred to in Schedules 6, 7 and 8) 500 mg/kg
E 627 Disodium guanylate }  Individually or in combination, expressed as guanylic acid
E 628 Dipotassium guanylate }
E 629 Calcium guanylate }
E 630 Inosinic acid }
E 631 Disodium inosinate }
E 632 Dipotassium inosinate }
E 633 Calcium inosinate } Seasonings and condiments quantum satis
E 634 Calcium 5'-ribonucleotides }
E 635 Disodium 5'-ribonucleotides }
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
  Oils 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 100 mg/kg
  (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
  Sø…saft 10 mg/l
  Batters 10 mg/kg
  Cider excluding cidre bouché 10 mg/l
E 901 Beeswax, white and yellow } As glazing agents only for: quantum satis
E 902 Candelilla wax } 
— Confectionery (including chocolate)
E 903 Carnauba wax } 
— Small products of fine bakery wares coated with chocolate
E 904 Shellac } 
— Snacks
 } 
— Nuts
 } 
— Coffee beans
 } Dietary food supplements quantum satis
 } Fresh citrus fruits, melons, applies, pears, peaches and pineapplies quantum satis
 } (surface treatment only)
E 905 Microcrystalline wax Surface treatment of quantum satis
  
— Confectionery excluding chocolate
  
— Chewing gum
  
— Melons, papaya, mango and avocado
E 912 Montan acid esters } Fresh citrus fruits (surface treatment only) } quantum satis
E 914 Oxidised polyethylene wax } Fresh melon, mango, papaya, avocado and pineapplie (surface treatment only) }
E 927b Carbamide Chewing gum without added sugars 30 g/kg
E 950 Acesulfame-K } Chewing gum with added sugars 800 mg/kg(*)
E 951 Aspartame }  2500 mg/kg(*)
 }  (as flavour enhancer only)
E 957 Thaumatin Chewing gum with added sugars 10 mg/kg(*)
  Water-based flavoured non-alcoholic drinks 0.5 mg/l
  Desserts—dairy and non dairy 5 mg/kg
   (as flavour enhancer only)
E 959 Neohesperidine DC Chewing gum with added sugars 150 mg/kg(*)
  Spreadable fats as defined in Annexes B and C to Regulation (EC) No. 2991/94 } 5 mg/kg
  Meat products } (as flavour enhancer only)
  Fruit jellies }
  Vegetable proteins }
E 999 Quillaia extract Water-based flavoured non-alcoholic drinks } 200 mg/l
  Cider excluding cidre bouché } calculated as anhydrous extract
E 1201 Polyvinylpyrrolidone } Dietary food supplements in tablet and coated tablet form quantum satis
E 1202 Polyvinylpolypyrrolidone }
E 1505 Triethyl citrate Dried egg white quantum satis
E 1518 Glyceryl triacetate (triacetin) Chewing gum quantum satis





”
SCHEDULE 2
Regulation 10(a)

E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 405 Propane-1,2-diol alginate
E 406 Agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Acacia
E 415 Xanthan gum
E 416 Karaya gum
E 422 Glycerol
E 432 Polyoxyethylene (20) sorbitan monolaurate
E 433 Polyoxyethylene (20) sorbitan monooleate
E 434 Polyoxyethylene (20) sorbitan monopalmitate
E 435 Polyoxyethylene (20) sorbitan monostearate
E 436 Polyoxyethylene (20) sorbitan tristearate
E 440(i) Pectin
E 440(ii) Amidated pectin
E 442 Ammonium phosphatides
E 450(i) Disodium diphosphate
E 450(ii) Trisodium diphosphate
E 450(iii) Tetrasodium diphosphate
E 450(v) Tetrapotassium diphosphate
E 450(vi) Dicalcium diphosphate
E 451(i) Pentasodium triphosphate
E 451(ii) Pentapotassium triphosphate
E 452(i) Sodium polyphosphate
E 452(ii) Potassium polyphosphate
E 452(iv) Calcium polyphosphates
E 460(i) Microcrystalline cellulose
E 460(ii) Powdered cellulose
E 461 Methylcellulose
E 463 Hydroxypropylcellulose
E 464 Hydroxypropylmethylcellulose
E 465 Ethylmethylcellulose
E 466 Carboxymethylcellulose
E 470a Sodium, potassium and calcium salts of fatty acids
E 471 Mono- and diglycerides of fatty acids
E 472(a) Acetic acid esters of mono- and diglycerides of fatty acids
E 472(b) Lactic acid esters of mono- and diglycerides of fatty acids
E 472(c) Citric acid esters of mono- and diglycerides of fatty acids
E 472(d) Tartaric acid esters of mono- and diglycerides of fatty acids
E 472(e) Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acides
E 472(f) Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 473 Sucrose esters of fatty acids
E 474 Sucroglycerides
E 475 Polyglycerol esters of fatty acids
E 476 Polyglycerol polyricinoleate
E 477 Propane-1,2-diol esters of fatty acids
E 481 Sodium stearoyl-2-lactylate
E 482 Calcium stearoyl-2-lactylate
E 483 Stearyl tartrate
E 491 Sorbitan monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalmitate
E 508 Potassium chloride
SCHEDULE 3
Regulation 12
“
SCHEDULE 7
Regulations 3(2) to (4) and 4(3)


Food Additive Maximum level
Cocoa and chocolate products as defined in Directive 73/241/EEC (not including cocoa and chocolate products energy reduced or with no added sugars) E 330 Citric acid 0.5%
 E 322 Lecithins quantum satis
 E 334 Tartaric acid 0.5%
 E 422 Glycerol } quantum satis
 E 471 Mono- and diglycerides of fatty acids }
 E 170 Calcium carbonates } 7% on dry matter without fat expressed as potassium carbonates
 E 500 Sodium carbonates }
 E 501 Potassium carbonates }
 E 503 Ammonium carbonates }
 E 504 Magnesium carbonates }
 E 524 Sodium hydroxide }
 E 525 Potassium hydroxide }
 E 526 Calcium hydroxide }
 E 527 Ammonium hydroxide }
 E 528 Magnesium hydroxide }
 E 530 Magnesium oxide }
 E 414 Acacia gum } as glazing agents only
 E 440 Pectins } quantum satis
Fruit juices and nectars as defined in Directive 93/77/EEC E 300 Ascorbic acid quantum satis
Pineapple and passion fruit juices and nectars E 440 Pectins 3 g/l
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 }
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 }
 E 300 Ascorbic acid }
 E 327 Calcium lactate }
 E 330 Citric acid }
 E 331 Sodium citrates }
 E 333 Calcium citrates }
 E 334 Tartaric acid }
 E 335 Sodium tartrates }
 E 350 Sodium malates }
 E 440 Pectins }
 E 471 Mono- and diglycerides of fatty acids }
Jam, 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 }
 E 300 Ascorbic acid }
 E 327 Calcium lactate }
 E 330 Citric acid }
 E 331 Sodium citrates }
 E 333 Calcium citrates }
 E 334 Tartaric acid }
 E 335 Sodium tartrates }
 E 350 Sodium malates }
 E 400 Alginic acid } 10 g/kg
 E 401 Sodium alginate } (individually or in combination)
 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 415 Xanthan gum }
 E 418 Gellan gum }
 E 440 Pectins } quantum satis
 E 471 Mono- and diglycerides of fatty acids }
 E 509 Calcium chloride }
 E 524 Sodium hydroxide }
Partially dehydrated and dehydrated milk as defined in Directive 76/118/EEC E 300 Ascorbic acid } quantum satis
 E 301 Sodium ascorbate }
 E 304 Fatty acid esters of ascorbic acid }
 E 322 Lecithins }
 E 331 Sodium citrates }
 E 332 Potassium citrates }
 E 407 Carrageenan }
 E 500 
(ii) Sodium bicarbonate }
 E 501 
(ii) Potassium bicarbonate }
 E 509 Calcium chloride }
Plain pasteurised cream E 401 Sodium alginate } quantum satis
 E 402 Potassium alginate }
 E 407 Carrageenan }
 E 466 Sodium carboxy methyl cellulose }
 E 471 Mono- and diglycerides of fatty acids }
Frozen and deep-frozen unprocessed fruit and vegetables; prepacked, refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes } E 300 Ascorbic acid } quantum satis
} E 301 Sodium ascorbate }
} E 302 Calcium ascorbate }
} E 330 Citric acid }
} E 331 Sodium citrates }
} E 332 Potassium citrates }
Fruit compote } E 333 Calcium citrates }
Unprocessed fish, crustaceans and molluscs, including such products frozen and deep-frozen }  } 
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 }
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 }
 E 307 Alpha-tocopherol }
 E 308 Gamma-tocopherol 
 E 309 Delta-tocopherol 
 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 }
 E 332 Potassium citrates }
 E 333 Calcium citrates }
Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) specifically intended for cooking or frying purposes or for the preparation of gravy E 270 Lactic acid } quantum satis
 E 300 Ascorbic acid }
 E 304 Fatty acid esters of ascorbic acid }
 E 306 Tocopherol-rich extract }
 E 307 Alpha-tocopherol }
 E 308 Gamma-tocopherol }
 E 309 Delta-tocopherol }
 E 322 Lecithins 30 g/l
 E 471 Mono- and diglycerides of fatty acids 10 g/l
 E 472c Citric acid esters of mono- and diglycerides of fatty acids } quantum satis
 E 330 Citric acid }
 E 331 Sodium citrates }
 E 332 Potassium citrates }
 E 333 Calcium citrates }
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 }
 E 509 Calcium chloride }
 E 575 Glucono-delta-lactone }
Sliced and grated ripened cheese E 170 Calcium carbonates } quantum satis
 E 504 Magnesium carbonates }
 E 509 Calcium chloride }
 E 575 Glucono-delta-lactone }
 E 460 Celluloses }
Mozzarella and whey cheese E 270 Lactic acid } quantum satis
 E 330 Citric acid }
 E 575 Glucono-delta-lactone }
 E 260 Acetic acid }
Soured-cream butter E 500 Sodium carbonates quantum satis
Canned and bottled fruit and vegetables E 260 Acetic acid } quantum satis
 E 261 Potassium acetate }
 E 262 Sodium acetates }
 E 263 Calcium acetate }
 E 270 Lactic acid }
 E 296 Malic acid }
 E 300 Ascorbic acid }
 E 301 Sodium ascorbate }
 E 302 Calcium ascorbate }
 E 325 Sodium lactate }
 E 326 Potassium lactate }
 E 327 Calcium lactate }
 E 330 Citric acid }
 E 331 Sodium citrates }
 E 332 Potassium citrates }
 E 333 Calcium citrates }
 E 334 Tartaric acid }
 E 335 Sodium tartrates }
 E 336 Potassium tartrates }
 E 337 Sodium potassium tartrate }
 E 509 Calcium chloride }
 E 575 Glucono-delta-lactone }
Gehakt E 300 Ascorbic acid } quantum satis
 E 301 Sodium ascorbate }
 E 302 Calcium ascorbate }
 E 330 Citric acid }
 E 331 Sodium citrates }
 E 332 Potassium citrates }
 E 333 Calcium citrates }
Pre-packed preparations of fresh minced meat E 300 Ascorbic acid } quantum satis
 E 301 Sodium ascorbate }
 E 302 Calcium ascorbate }
 E 330 Citric acid }
 E 331 Sodium citrates }
 E 332 Potassium citrates }
 E 333 Calcium citrates }
Bread prepared solely with the following ingredients: wheat-flour, water, yeast or leaven, salt E 260 Acetic acid } quantum satis
 E 261 Potassium acetate }
 E 262 Sodium acetates }
 E 263 Calcium acetate }
 E 270 Lactic acid }
 E 300 Ascorbic acid }
 E 301 Sodium ascorbate }
 E 302 Calcium ascorbate }
 E 304 Fatty acid esters of ascorbic acid }
 E 322 Lecithins }
 E 325 Sodium lactate }
 E 326 Potassium lactate }
 E 327 Calcium lactate }
 E 471 Mono- and diglycerides of fatty acids }
 E 472a Acetic 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 }
Pain courant français E 260 Acetic acid } quantum satis
 E 261 Potassium acetate }
 E 262 Sodium acetates }
 E 263 Calcium acetate }
 E 270 Lactic acid }
 E 300 Ascorbic acid }
 E 301 Sodium ascorbate }
 E 302 Calcium ascorbate }
 E 304 Fatty acid esters of ascorbic acid }
 E 322 Lectithins }
 E 325 Sodium lactate }
 E 326 Potassium lactate }
 E 327 Calcium lactate }
 E 471 Mono- and diglycerides of fatty acids }
Fresh pasta E 270 Lactic acid } quantum satis
 E 300 Ascorbic acid }
 E 301 Sodium ascorbate }
 E 322 Lecithins }
 E 330 Citric acid }
 E 334 Tartaric acid }
 E 471 Mono- and diglycerides of fatty acids }
 E 575 Glucono-delta-lactone }
Wines and sparkling wines and partially fermented grape must Additives authorised: pro memoria
 in accordance with Regulations (EEC) No. 822/87, (EEC) No. 4252/88, (EEC) No. 2332/92 and (EEC) No. 1873/84 and their implementing regulations; in accordance with Regulation (EEC) No. 1873/84 authorising the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No. 337/79
Beer E 270 Lactic acid } quantum satis
 E 300 Ascorbic acid }
 E 301 Sodium ascorbate }
 E 330 Citric acid }
 E 414 Acacia gum }
Foie gras, foie gras entier, blocs de foie gras E 300 Ascorbic acid } quantum satis
 E 301 Sodium ascorbate }”