
Article 1 
Annexes II and III to Regulation (EC) No 1333/2008 are amended in accordance with Annex I to this Regulation.
Article 2 
The Annex to Regulation (EU) No 231/2012 is amended in accordance with Annex II to this Regulation.
Article 3 
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 28 August 2013.
For the Commission
The President
José Manuel BARROSO
ANNEX I
A. 

((1)) In Part B, in Table 3 ‘Additives other than colours and sweeteners’ the following entry is inserted after the entry for food additive E 422:
'
E 423 Octenyl succinic acid modified gum arabic'
((2)) Part E is amended as follows:

((a)) in category 05.4 ‘Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4’, the following entry is inserted after the entry for food additive E 416:
'
 E 423 Octenyl succinic acid modified gum arabic 10 000 Only icings '
((b)) in category 12.6 ‘Sauces’, the following entry is inserted after the entry for food additive E 416:
'
 E 423 Octenyl succinic acid modified gum arabic 10 000  '
((c)) in category 14.1.4 ‘Flavoured drinks’ the following entry is inserted after the entry for food additive E 405:
'
 E 423 Octenyl succinic acid modified gum arabic 1 000 only in energy drinks and in drinks containing fruit juice '

B. 
In Part 4 ‘Food additives including carriers in food flavourings’, the following entry is inserted after the entry for food additive E 416:

'
E 423 Octenyl succinic acid modified gum arabic Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.2: Processed meat, only processed poultry; 09.2: Processed fish and fishery products including mollusks and crustaceans and in category 16: Desserts excluding products covered in category 1, 3 and 4. 500 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts 220 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in categories 05.1: Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath refreshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals. 300 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 01.7.5: Processed cheese. 120 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 05.3: Chewing gum. 60 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.2: Processed meat; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes. 240 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products. 140 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces. 400 mg/kg in the flavouring emulsion
Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks. 440 mg/kg in the flavouring emulsion'

ANNEX II

In the Annex to Regulation (EU) No 231/2012, the following entry is inserted after the specifications for food additive E 422:
'

Synonyms Gum arabic hydrogen octenylbutandioate; Gum arabic hydrogen octenylsuccinate; OSA modified gum arabic; OSA modified gum acacia
Definition Octenyl succinic acid modified gum arabic is produced by esterifying gum arabic (Acacia seyal), or gum arabic (Acacia senegal) in aqueous solution with not more than 3 % of octenyl succinic acid anhydride. It is subsequently spray dried.
Einecs 
Chemical name 
Chemical formula 
Weight Average Molecular Weight Fraction (i): 3,105 g/molFraction (ii) 1,106 g/mol
Assay 
Description Off-white to light tan, free flowing powder
Identification
Viscosity of a 5 % solution at 25 °C Not more than 30 mPa.s.
Precipitation reaction Forms flocculent precipitate in lead sub-acetate solution (TS)
Solubility Freely soluble in water; insoluble in ethanol
pH for a 5 % aqueous solution 3,5 to 6,5
Purity
Loss on drying Not more than 15 % (105 °C, 5 h)
Degree of esterification Not more than 0,6 %
Total ash Not more than 10 % (530 °C)
Acid-insoluble ash Not more than 0,5 %
Water insoluble matter Not more than 1,0 %
Test for starch or dextrine Boil a 1 in 50 aqueous solution of the sample, add about 0,1 ml iodine TS. No bluish or reddish colour should be produced.
Test for tannin-bearing gums To 10 ml of a 1 in 50 aqueous solution of the sample add about 0,1 ml ferric chloride TS. No blackish coloration or blackish precipitate should be formed.
Residual octenyl succinic acid Not more than 0,3 %
Lead Not more than 2 mg/kg
Microbiological criteria
Salmonella sp. Absent in 25 g
Escherichia coli Absent in 1 g
'
