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Communiqué on Food Additives Other Than Colours and Sweeteners

 

Authorization Law: Turkish Food Codex

The Official Gazette: 22.12.2003 – 25324

Communication No : 2003/44

Communiqué on the Amendment of the Turkish Food Codex Communiqué on Food Additives Other Than Colours and Sweeteners

The Official Gazette: 28.03.2004-25416

Communiqué on the Amendment of the Turkish Food Codex Communiqué on Food Additives Other Than Colours and Sweeteners

The Official Gazette: 13.01.2005-25699

Objective

Article 1- The objective of this Communiqué is to determine the criteria relating to the use in food, the maximum permitted quantities and the rules concerning labelling of food additives other than colours and sweeteners.

Scope

Article 2- This Communiqué covers the food additives other than colours and sweeteners which are permitted to use in food. It does not cover the enzymes other than those mentioned in the Annexes.

Legal Basis

Article 3- This Communiqué has been prepared in accordance with the “Turkish Food Codex Regulation” published in the Official Gazette dated 16/11/1997 and No. 23172.

Definitions

Article 4- In this Communiqué;

Food additive: means substances not normally consumed as a food in itself or not used as food raw material or processing aid, whether or not having nutritive value, the residues or derivatives of which can be left in the manufactured food during the process used or production, due to the technology chosen, the usage of which are permitted to preserve and improve the flavour, odour, appearance and other qualifications of or to prevent undesired changes in foodstuffs during preparation, sorting, processing, packaging, transportation/handling, storage and distribution of foodstuffs;

EC -European Community- code: means the code numbers specified by the European Union for each food additive;

Unprocessed foodstuff: means foodstuff not having undergone any treatment resulting in a substantial change in its original state of foodstuffs, whether or not it has been divided, parted, boned, peeled, cleaned, sorted, milled, cut, minced, trimmed, deep-frozen, frozen, chilled, packed,

Quantity undtermined /Quantum satis/QS: means that no maximum level has been determined,

The definitions of the functions of the additives that are within the scope of this Communiqué are as follows:

Antioxidants: are substances which prolong the shelf life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes,

Flavour enhancers: are substances which enhance the existing taste and/or odour of a foodstuff,

Acids: are substances which increase the acidity of a foodstuff and/or impart a sour taste to it,

Acidity regulators: are substances that alter or control the acidity or alkalinity of a foodstuff,

Emulsifiers: are substances that make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff,

Emulsifying salts: are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components,

Bulking agents: are substances that contribute to the volume of a foodstuff without contributing significantly to its available energy value,

Propellants: are gases other than air that expel a foodstuff from a container;

Gelling agents: are substances that give a foodstuff texture through formation of a gel,

Raising agents: are substances or combinations of substances liberating gas and thereby increase the volume of a dough or a batter,

Thickeners: are substances which increase the viscosity of a foodstuff,

Preservatives: are substances which prolong the shelf life of foodstuffs by protecting them against deterioration caused by microorganisms,

Foaming agents: are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff,

Anti-foaming agents: are substances that prevent or reduce foaming,

Sequestrants: are substances that form chemical complexes with metallic ions,

Modified starches: are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached,

Humectants: are substances that prevent foodstuffs from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium,

Packaging gases: are gases other than air, introduced into a container before, during or after the placing of foodstuff in that container,

Glazing agents: are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating, including lubricants,

Firming agents: are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel,

Stabilizers: are substances which make it possible to maintain the physico-chemical state of a foodstuff, which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and which stabilize, retain or intensify an existing colour of a foodstuff;

Carriers: are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function and without exerting any technological effect themselves in order to facilitate its handling, application or use,

Anti-caking agents: are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another,

Flour treatment agents: are substances, other than emulsifiers, which are added to flour or dough to improve its processing aid baking quality.

Use of Food Additives

Article 5 – The use of additives in food should be in compliance with the following principles.

a) The following are not considered as food additives:

1) Products containing pectin and derived from dried apple pomace or peel of citrus fruits, or from a mixture of both, by the action of dilute acid followed by partial neutralization with sodium or potassium salts (liquid pectin),

2) Chewing gum bases,

3) White or yellow dextrin, roasted or dextrinated starch, modified starch by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes,

4) Ammonium chloride,

5) Blood plasma, edible gelatine, protein hydrolysates and their salts, milk protein and gluten,

6) Amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts and having no additive function,

7) Caseinates and casein,

8) Inulin, 

b) This Communiqué does not apply to:

- Processing aids

- Plant protection products used in plant growth

- Flavouring

- Minerals, vitamins, trace elements and etc. added into foodstuffs as nutrient

c) For the functions defined in Article 4 of this Communiqué, only the substances specified in ANNEX-1, ANNEX -3, ANNEX -4 and ANNEX -5 may be used.

d) The food additives specified in ANNEX-1 may be used for the functions defined in Article 4, in compliance with the “QS” principle, excluding the foodstuffs specified in ANNEX-2.

e) Unless referred to by name, the provision specified in paragraph (c) of this Article shall not be applied to the followings:

1) Unprocessed foodstuffs,

Honey,

Non-emulsified oils and fats of animal or vegetable origin,

Butter,

Pasteurised and sterilised milk, including UHT, and plain pasteurised cream, including plain, skimmed and semi-skimmed,

Unflavoured, live fermented milk products,

Coffee and coffee extracts, excluding flavoured instant coffee,

Unflavoured leaf tea,

Sugars,

Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets,

Natural unflavoured buttermilk, excluding sterilized buttermilk.

2) Foods for infants and young children specified in the Turkish Food Codex – Communiqué on Foods For Particular Nutritional Uses, including foods for infants and young children not in good health are subject to the provisions of ANNEX-6.

3) The foodstuffs listed in ANNEX-2 may contain only those additives referred to in that Annex. Those additives referred to in ANNEXES 3 and 4 may only be used under the conditions specified therein.

f) Additives listed in ANNEXES 3 and 4 may only be used in the foodstuffs referred to in those Annexes and under the conditions specified therein.

g) Only those additives listed in ANNEX-5 may be used as carriers or carrier solvents for food additives and must be used under the conditions specified therein.

h) The provisions of this Communiqué shall also apply to the foodstuffs intended for particular nutritional uses

ı) Maximum levels indicated in the Annexes refer to foodstuffs as foods ready for consumption, unless otherwise stated.

j) The presence of a food additive in a foodstuff is permissible under the following conditions:

- in a compound foodstuff other than one mentioned in Article 5 (e) to the extent that the food additive is permitted in one of the ingredients of the compound foodstuff

- if the foodstuff is destined to be used solely in the preparation of a compound foodstuff and to an extent such that the compound foodstuff conforms to the provisions of this Communiqué.

k) The provisions of paragraph ( j ) of this Article do not apply to infant foods / formulae, follow-on foods / formulae and supplementary foods for infant and young children.

l) The provisions of this Communiqué shall also apply to additives which are listed in the Annexes and have sweetening or colouring function. 

m) The additives specified in the Annexes as quantum satis/QS shall be in compliance with good manufacturing practices, shall not be more than the quantity necessary for the intended use and shall not mislead the consumer.

Labelling Additives

Article 6- The following information shall be stated on the packages and/or labels of food additives or compositions, in a legible and indelible way.

The name or the trade name and address of the manufacturer or packager or the vendor firm,

The name and EC number of the additive,

If the substance is as a mixture, the name, EC number and the position in decreasing weight order of each additive,

If various substances or food components have been introduced to the additive to facilitate its dilution, dissolving, standardization, sale or storage, the name, intended use of the introduced substance and the position each component in decreasing weight order,

The statement “For use in food” or another statement indicating that it will be used in food,

If necessary, special storage and usage conditions,

Usage instruction,

Lot or series number,

Net quantity,

Weight percentages of the components of which the usage in food is restricted,

If the additive is of animal origin, the species of the animal from which the additive has been obtained,

Date of production,

Expiry date in compliance with the Section on Packaging and Labelling of the “Turkish Food Codex Regulation”.

Registration and Inspection

Article 7- The establishments producing and selling the products covered by this Communiqué shall comply with the provisions of this Communiqué during registration, allowance and importation procedures, control and inspection. The establishments that do not comply with these provisions will be subject to legal proceedings under the Decree Law No 560, dated 24/6/1995 on Production, Consumption and Inspection of Foods.

Inspection

Article 8- The provisions of this Communiqué are inspected by the Ministry of Agriculture and Rural Affairs and the Ministry of Health, according to the Decree Law No 560, dated 24/6/1995 on Production, Consumption and Inspection of  Foods.

Compliance with European Union

Article 9- This Communiqué has been prepared within the framework of compliance with the European Union, taking into account the European Parliament and Council Directive No 95/2/EC on “Food Additives Other than Colours and Sweeteners”.

Repealed Legislation

Article 10- This Communiqué repeals the “Turkish Food Codex: Communiqué on Food Additives Other than Colours and Sweeteners” published in the Official Gazette dated 25/8/2002 and No 24857.

Provisional Article 1- Presently active establishments which produce and sell the products covered by this Communiqué are obliged to obey the provisions of this Communiqué within 6 months.

Enforcement

Article 11- This Communiqué enters into force on the date of publication.

Execution

Article 12- The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.

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ANNEX 1

FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 5 (d)

Explanations:

1- Substances on this list may be used in to all foodstuffs with the exception of those referred to in Article 5 (d) following the QS principle.

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

3- The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.

4- The substances E 290, E 938, E 939, E 941, E 942, E 948 and E 949 may also be used in the foodstuffs referred to in Article 5 (d).

E CODE NAME

E 170	Calcium carbonate
	(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 407	a Processed eucheuma seaweed
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 469	Enzymatically hydrolysed carboxy methyl cellulose
E 470	a Sodium, potassium and calcium salts of fatty acids
E 470	b Magnesium 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 acids
E 472	f 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
	Ammonium carbonate
	Ammonium hydrogen carbonate
E 504	Magnesium carbonates
	Magnesium carbonate
	Magnesium hydroxide carbonate
	(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 Sodium sulphate Sodium hydrogen sulphate
E 515	Potassium sulphates Potassium sulphate 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 920	L-Cysteine (1)
E 938	Argon
E 939	Helium
E 941	Nitrogen
E 942	Nitrous oxide
E 948	Oxygen
E 949	Hydrogen
E 1103	Invertase
E 1200	Polydextrose
E 1404	Oxidized 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 1451	Acetylated oxidised starch

                                                                
¹ May be used only as a flour treatment agent.

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ANNEX 2

FOODSTUFFS IN WHICH A LIMITED AMOUNT OF ADDITIVES STATED IN ANNEX 1 MAY BE USED

FOODSTUFF	ADDITIVE	MAXIMUM LEVEL
Products as defined in the Communiqué on Cocoa and Cocoa Products and the Communiqué on Chocolate and Chocolate Products (excluding energy reduced cocoa and chocolate products or cocoa and chocolate products with no added sugar)	E 330 Citric acid E 322 Lecithins E 334 Tartaric acid E 422 Glycerol E 471 Mono- and diglycerides of fatty acids E 170 Calcium 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 E 440 Pectins	% 0,5 QS % 0,5 QS QS 7 % (on dry matter without fat expressed as potassium carbonates) QS as glazing agents only
Fruit juices and nectars as defined in Communiqué on Fruit Juice and Similar Products	E 300 Ascorbic acid	QS
Pineapple juice	E 296 Malic acid	3 g/l
Nectars as defined in Communiqué on Fruit Juice and Similar Products	E 330 Citric acid E 270 Lactic acid	5 g/l 5 g/l
Grape juice	E 170 Calcium carbonates E 336 Potassium tartrates	QS
Fruit juices as defined in Communiqué on Fruit Juice and Similar Products	E 330 Citric acid	3 g/l
Extra jam, traditional extra jam and extra jelly, as defined in Communiqué on Jams, Jellies, Marmalades and Sweetened Chestnut Purée	E 440 Pectins E 270 Lactic acid 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 471 Mono- and diglycerides of fatty acids	QS QS
Jam, jellies and marmalades as defined in Communiqué on Jams, Jellies, Marmalades and Sweetened Chestnut Purée and other similar low-calorie fruit spreads	E 440 Pectins E 270 Lactic acid 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	QS QS QS
	E 400 Alginic acid	10 g/kg (individually or in combination)
	E 401 Sodium alginate
	E 402 Potassium alginate
	E 403 Ammonium alginate
	E 404 Calcium alginate
	E 406 Agar-agar
	E 407 Carrageenan
	E 410 Locust bean gum
	E 412 Guar gum
	E 415 Xanthan gum
	E 418 Gellan gum
	E 471 Mono and diglycerides of fatty acids	QS
	E 509 Calcium chloride E 524 Sodium hydroxide	QS
Products as defined in Communiqué on Condensed Milk and Milk Powder	E 300 Ascorbic acid 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 Sodium bicarbonate E 501 Potassium bicarbonate E 509 Calcium chloride	QS
Plain pasteurised cream	E 401 Sodium alginate E 402 Potassium alginate E 407 Carrageenan E 466 Sodium carboxy methyl cellulose E 471 Mono- and diglycerides of fatty acids	QS
Frozen and deep-frozen unprocessed fruit and vegetables; pre-packed, refrigerated, unprocessed fruit and vegetables ready for consumption and pre-packed, unprocessed and peeled potatoes. Fruit compote Unprocessed fish, crustaceans and molluscs, including such products frozen and deep frozen	E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates	QS
Quick-cook rice	E 471 Mono- and diglycerides of fatty acids E 472a Acetic acid esters of mono- and diglycerides of fatty acids	QS
Non emulsified oils and fats of animal or vegetable origin (except olive oils)	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	QS
	E 322 Lecithins	30 g/l
	E 471 Mono- and diglycerides of fatty acids	10 g/l
	E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates	QS
Non-emulsified oils and fats of animal or vegetable origin animal or vegetable origin (except olive oils) specifically intended for cooking and/or frying purposes or for the preparation of gravy	E 270 Lactic acid 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 tokoferol	QS
	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 E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates	QS
Refined olive oil, including olive pomace oil	E 307 Alfa-tocopherol	200 mg/l
Ripened cheese	E 170 Calcium carbonates E 504 Magnesium carbonates E 509 Calcium chloride E 575 Glucono-delta-lactone	QS
Mozzarella and whey cheese	E 260 Acetic acid E 270 Lactic acid E 330 Citric acid E 575 Glucono-delta-lactone	QS
Canned and bottled fruit and vegetables	E 260 Acetic acid 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	QS
Pre-packed preparations of fresh minced meat	E 300 Ascorbic Acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 330 Citric acid E 331 Sodium citrates E 332 Potassium citrates E 333 Calcium citrates	QS
Bread prepared solely with the following ingredients: wheat flour, water, yeast and salt	E 260 Acetic acid 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	QS
Fresh pasta	E 270 Lactic acid 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	QS
Wines	E 300 Ascorbic acid E 330 Citric acid E 334 Tartaric acid [L(+) (-)] E 336 Potassium tartrates E 353 Metatartaric acid E 354 Calcium tartrate E 402 Potassium alginate E 404 Calcium alginate E 414 Acacia gum E 501 Potassium carbonates	100 mg/l 1 g/l 2,5 g/l 2,5 g/l 200 mg/l 2,5 g/l QS QS 300 mg/l 5 g/l
Semi-manufactured products other than wine	E 334 Tartaric acid [L(+) (-)] E 336 Potassium tartrate E 354 Calcium tartrate	1,5 g/l
Beer	E 270 Lactic acid E 300 Ascorbic acid E 301 Sodium ascorbate E 330 Citric acid E 414 Acacia gum	QS
Pineapple and passion fruit juices and nectars	E 440 Pectins	3 g/l
Sliced and grated ripened cheese	E 170 Calcium carbonates E 504 Magnesium carbonates E 509 Calcium chloride E 575 Glucono-delta-lactone E 460 Celluloses	QS
Soured-cream butter	E 500 Sodium carbonates	QS

 

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ANNEX - 3

CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS PART A
SORBATES, BENZOATES and P-HYDROXYBENZOATES

1- In products with on-going fermentation, the preservatives in this table shall not be used. However, in certain fermented products there may be benzoic acid due to the fermentation technique used.

2- The levels of the substances referred to below are expressed as the free acid.

3- The maximum levels are given for foofstuffs ready for consumption, prepared according to manufacturers' instructions.

 

	MAXIMUM LEVEL (mg/kg or mg/lt)
FOODSTUFF	Sa(1)	Ba(2)	PHB(3)	Sa+Ba(4)	Sa+PHB(5)	Sa+Ba+PHB(6)
Wine-based flavoured drinks	200
Non-alcoholic flavoured drinks (excluding dairy-based drinks.)	300	150		250Sa+150Ba
Liquid tea concentrates and liquid fruit and herbal infusion concentrates				600
Grape juice, unfermented, for sacramental use				2000
Wine and fruit wine, including alcohol free, cider and perry	200
Alcohol-free beer in keg		200
Mead	200
Spirits with less than 15 % alcohol by volume	200	200		400
Fillings of ravioli and similar products	1000
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads		500		1000
Candied, crystallized and glacé fruit and vegetables				1000
Dried fruit	1000
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
Olives and olive-based preparations	1000	500		1000
Jelly coatings of meat products (cooked, cured or dried); Pâté					1000
Surface treatment of dried meat products						QS
Semi-preserved fish products including fish roe products				2000
Salted, dried fish				200
Shrimps, cooked				2000
Cheese, pre-packed, sliced	1000
Unripened cheese	1000
Processed cheese	2000
Layered cheese and cheese with added foodstuffs	1000
Non-heat-treated dairy-based desserts				300
Curdled milk	1000
Liquid egg (white, yolk or whole egg)				5000
Dehydrated, concentrated, frozen and deep-frozen egg products	1000
Pre-packed sliced bread and rye-bread	2000
Partially baked, pre-packed bakery wares intended for retail sale	2000
Fine bakery wares with a water activity of more than 0.65	2000
Cereal- or potato-based snacks and coated nuts					1000 (max.300PHB)
Batters	2000
Confectionery (excluding choco-late)						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	2000	1000		2000
Emulsified sauces with a fat content less than 60 %	1000	500		1000
Non-emulsified sauces				1000
Prepared salads				1500
Mustard				1000
Seasonings and condiments				1000
Liquid soups and broths (excluding canned)				500
Liquid dietary food supplements						2000
Dietetic foods intended for special medical purposes excluding foods for infants and young children - dietetic formulae for weight control intended to replace total daily food intake or an individual meal				1500
Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein	2000
Cheese and cheese analogues (surface treatment only)	QS
Cooked red beet		2000
Collagen-based casings with a water activity greater than 0.6	QS

Note 1: E 200 Sorbic acid, E 202 Potassium sorbate and E 203 Calcium sorbate are abbreviated as "Sa" .

2: E 210 Benzoic acid E 211 Sodium benzoate, E 212 Potassium benzoate and E 213 Calcium benzoate are abbreviated as "Ba".

3: E 214 Ethyl p-hydroxybenzoate, E 215 Sodium ethyl p-hydroxybenzoate, E 216 Propyl p-hydroxybenzoate, E 217 Sodium propyl p-hydroxybenzoate E 218 Methyl p-hydroxybenzoate and 219 Sodium methyl p-hydroxybenzoate are abbreviated as "PHB".

4: Sa + Ba: means Sa and Ba used singly or in combination.

5: Sa + PHB: means Sa and PHB used singly or in combination.

 

PART B
SULPHUR DIOXIDE AND SULPHITES

FOODSTUFF	MAXIMUM LEVEL ( As sulphur dioxide mg/kg or mg/l )
Burger meat containing at least 4 % of vegetable and/or cereal	450
Sausages	450
Dried salted fish of the ‘Gadidae’ species	200
Fresh, frozen and deep-frozen crustaceans and cephalopods	150 (in edible parts)
Cooked crustaceans and cephalopods	50 (in edible parts)
Dry biscuit	50
Starches (excluding starches for food for infant and young children)	50
Pearl barley	30
Dehydrated 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, processed (including frozen and deep-frozen white vegetables)	50
Dried white vegetables	400
Dried ginger	150
Dried tomatoes	200
Horseradish pulp	800
Onion and garlic 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, crystallized or glacé fruit, vegetables, angelica and citrus peels	100
Products as specified in the Communiqué on Jams, Jellies, Marmelades and Sweetened Chesnut Purée (excluding extra jam, extra jelly and traditional extra jam) and similar fruit spreads including low-calorie products	50
Jams, jellies and marmelades made with sulphited fruit	100
Fruit-based pie fillings	100
Citrus-juice-based seasonings	200
Concentrated grape juice for home wine-making	2000
Jellying fruit extract, liquid pectin for sale to the final consumer	800
Rehydrated dried fruit	100
Bottled, sliced lemon	250
Sugars except glucose syrup, whether or not dehydrated	10
Glucose syrup, whether or not dehydrated	20
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 water	350
Other concentrates based on fruit juice or comminuted fruit	250
Non-alcoholic flavoured drinks containing fruit juice	20 (carried over only from concentrate)
Flavoured, non-alcoholic drinks containing at least 235 g/l glucose syrup	50
Grape juice, unfermented, for sacramental use	70
Glucose-syrup-based confectionery	50 (carried over only from glucose syrup)
Beer (including low-alcohol and alcohol-free beer)	20
Beer with a second fermentation in the cask	50
Alcohol-free wine	200
Cider, perry, fruit wine, sparkling fruit wine (including alcohol- free products)	200
Mead	200
Fermentation vinegar	170
Mustard (excluding Dijon mustard)	250
Dijon mustard	500
Gelatin	50
Vegetable- and cereal-protein-based meat, fish and crustacean analogues	200
Meat analogues, fish and crustacean based protein	200
Red wine (with sugar content more than 5 g/l)	160
Red wine (with sugar content less than 5 g/l)	260
White and rose wine (with sugar content more than 5 g/l)	210
White and rose wine (with sugar content less than 5 g/l)	235
Sparkling wine	200
Champagne	235
Marinated nuts	50
Vacuum packed sweetcorn	100
Distilled alcoholic beverages containing whole pears	50

 

Note 1: The following substances may be used as sulphur dioxide and sulphites:

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

2:    Maximum levels are expressed as sulphur dioxide and relate to the total quantity, available from all sources.

3:    A sulphur dioxide content of not more than 10 mg/kg or 10 mg/l is not considered to be present.

PART - C
OTHER PRESERVATIVES

EC Code and Name of Substance	Foodstuff	Maximum Level
E 230 Biphenyl, diphenyl	Surface treatment of citrus fruits	70 mg/kg
E 231 Orthophenyl phenol E 232 Sodium orthophenyl phenol	Surface treatment of citrus fruits	12 mg/kg (individually or in combination, expressed as orthophenyl phenol)
E 234 Nisin	Semolina and tapioca puddings and similar products	3 mg/kg
	Ripened cheese and processed cheese	12.5 mg/kg (found in certain cheese as a result of fermentation)
E 235 Natamycin	Surface treatment of: hard, semi-hard and semi-soft cheese and 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 drinks Alcohol-free wine Liquid-tea concentrate	250 mg/l (ingoing amount, residues not detectable.)
E 249 Potassium nitrite (1) E 250 Sodium nitrite (1)	Non-heat-treated, cured, dried meat products	150 mg/kg (Residual amount included, expressed as sodium nitrite)
		50 mg/kg (Residual amount included at point of sale to the final consumer, expressed as sodium nitrite)
	Other cured meat products and canned meat	150 mg/kg (Expressed as sodium nitrite, included)
		100 mg/kg (Residual amount at point of sale, expressed as sodium nitrite)
	Cured bacon	175 mg/kg (Residual amount at point of sale, expressed as sodium nitrite)
E 251 Sodium nitrate	Cured meat products Canned meat products	300 mg/kg (expressed as sodium nitrate, included)
		250 mg/kg (Residual amount included at point of sale, expressed as sodium nitrate)
E 252 Potassium nitrate	Hard, semi-hard and semi-soft cheeses	50 mg/kg (Residual amount included at point of sale, expressed as sodium nitrate)
	Dairy-based cheese analogues	50 mg/kg (Residual amount included at point of sale, expressed as sodium nitrate)
	Pickled herring and sprat	200 mg/kg (residual amount of nitrite from nitrate, expressed as sodium nitrite)
E 280 Propionic acid (2) E 281 Sodium propionate (2) E 282 Calcium propionate (2) E 283 Potassium propionate (2)	Pre-packed sliced bread and rye bread	3000 mg/kg (expressed as propionic acid)
	Energy reduced bread	2000 mg/kg (expressed as propionic acid)
	Partially baked, pre-packed bread	2000 mg/kg (expressed as propionic acid)
	Pre-packed fine bakery wares with a water activity of more than 0.65 (including flour confectionery)	2000 mg/kg (expressed as propionic acid)
	Pre-packed bread types	2000 mg/kg (expressed as propionic acid)
	Cheese and cheese analogues	QS (only surface treatment )
	Pre-packed bread (excluding those consisting of wheat flour, water, salt and yeast)	1000 mg/kg (expressed as propionic acid)
E 284 Boric acid		4 g/kg(expressed as boric acid)
E 285 Sodium tetraborate (Borax)	Sturgeons’ eggs (Caviar)
E1105 Lysozyme	Ripened cheese	QS

(1) When produced for food use, nitrites may only be sold in a mixture with salt or a salt equivalent.

(2) Propionic acid and its salts may be present in certain fermented products as a process requirement.

PART - D
OTHER ANTIOXIDANTS

EC CODE AND NAME	FOODSTUFF	MAXIMUM AMOUNT (mg/kg)
E 310 Propyl gallate E 311 Octyl gallate E 312 Dodecyl gallate E 320 Butylated hydroxyanisole (BHA)  321 Butylated hydroxytoluene (BHT)	Fats and oils for the professional manufacture of heat- treated foodstuffs
		200* (Gallates and BHA, individually or in combination) (expressed on fat)
	Frying oil and frying fat, excluding olive pomace oil	100* (BHT) (expressed on fat)
	Lard; fish oil; beef, poultry and sheep 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
	Dehydrated potatoes	25 (Gallates and BHA, individually or in combination)
	Dietary supplements	400 (Gallates, BHT ve BHA individually or in combination)
	Chewing-gum	400 (Gallates, BHT ve BHA, individually or in combination)
E 315 Erythorbic acid E 316 Sodium erythorbate	Semi-preserved and preserved meat products	500 (expressed as erythorbic acid)
	Preserved and semi-preserved fish products	1500 (expressed as erythorbic acid)
	Frozen and deep-frozen fish with red skin	1500 (expressed as erythorbic acid)

Note: * When combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally.

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ANNEX-4

OTHER PERMITTED ADDITIVES

The maximum levels of usage in foodstuffs ready for consumption prepared according to the manufacturers’ instructions.

EC CODE AND SUBSTANCE NAME	FOODSTUFF	MAXIMUM LEVEL	EXPLANATION
E 297 Fumaric acid	Sugar confectionery Fruit-flavoured desserts Gel-like desserts Dry powdered dessert mixes Instant powders for fruit based drinks Instant products for preparation of flavoured tea and herbal infusions Chewing gum Fillings and toppings for fine bakery wares	1 g/kg 4 g/kg 4 g/kg 4 g/kg 1 g/l 1 g/kg 2 g/kg 2.5 g/kg
In the following applications the indicated maximum levels of phosphoric acid and the phosphates E338, E339, E340, E341, E343, E450, E451, E452 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	Partly dehydrated milk with less than 28 % solids	1 g/kg
i- Monosodium phosphate	Partly dehydrated milk with more than 28 % solids	1.5 g/kg
ii- Disodium phosphate	Dried milk and dried skimmed milk	2.5 g/kg
iii- Trisodium phosphate	Whipped cream and vegetable fat analogues Pasteurised, sterilised and UHT creams	5 g/kg 5 g/kg
E 340 Potassium phosphates	Unripened cheese (except Mozzarella)	2g/kg
Monopotassium phosphate	Processed cheese and processed cheese analogues	20g/kg
Dipotassium phosphate	Meat products	5g/kg
Tripotassium phosphate	Sport drinks	0.5 g/l
E 341 Calcium phosphates	Dietary supplements	QS
Monocalciumphosphate	Salt and its substitutes	10 g/kg
Dicalciumphosphate	Vegetable ptotein drinks	20 g/l
Tricalciumphosphate	Beverage whiteners	30g/kg
E 343 Magnesium phosphates Mono magnesium phosphate Dimagnesium phosphate E 450 Diphosphates Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Calcium dihydrogen diphosphate	Beverage whiteners for vending machines Edible ices Desserts Dry powdered dessert mixes Fine bakery wares Flour Flour, self-raising Soda bread	50g/kg 1g/kg 3g/kg 7g/kg 20g/kg 2.5g/kg 20g/kg 20 g/kg
E 451 Triphosphates Pentasodium triphosphate Pentapotassium triphosphate E 452 Polyphosphates Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate	Liquid egg (white, yolk or whole egg)	10 g/kg
	Sauces	5g/kg
	Soups and broths	3g/kg
	Instant tea and instant herbal infusions	2 g/kg
	Cider and perry	2 g/l
	Chewing gum	QS
	Dried powdered foodstuffs	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
	Glazings for meat and vegetable products	4 g/kg
	Sugar confectionery	5 g/kg
	Icing sugar	10 g/kg
	Noodles	2 g/kg
	Batters	12 g/kg
	Fillets of unprocessed fish, frozen and deep-frozen	5 g/kg
	Unprocessed and processed 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
	Special formulae for particular nutritional uses	5 g/kg
	Spreadable fats excluding butter Coffee based drinks for vending machines Fruit confectionary Fruit preparations Soured-cream butter Canned crustacean products Waterbased emulsion sprays for coating baking tins	5g/kg 2 g/l 800mg/kg 800mg/kg 2g/kg 1g/kg 30g/kg
E 468 Crosslinked sodium carboxy methyl cellulose	Solid dietary supplements	30g/kg
E 353 Metatartaric acid E 355 Adipic acid E 356 Sodium adipate E 357 Potassium adipate	Wine Fillings and toppings for fine bakery wares Dry powdered dessert mixes Gel-like desserts Fruit-flavoured desserts Powders for drinks	100 mg/l 2 g/kg 1 g/kg 6 g/kg 1 g/kg 10 g/l	Expressed as adipic acid
E 363 Succinic acid	Desserts Soups and broths Powders for drinks	6 g/kg 5 g/kg 3 g/l
E 385 Calcium disodium ethylene diamine tetra acetate (Calcium disodium EDTA )	Emulsified sauces Canned and bottled legumes, mush rooms and artichokes Canned and bottled crustaceans and molluscs Canned fish Spreadable fats (with a fat content of 41 % or less) Frozen and deep-frozen crustaceans	75 mg/kg 250 mg/kg 75 mg/kg 75 mg/kg 100 mg/kg 75 mg/kg
E 405 Propane-1,2-diol alginate	Fat emulsions Fine bakery wares Fillings, toppings and coatings for fine bakery wares and desserts Sugar confectionery Water-based edible ices Cereal- and potato-based snacks Sauces Beer Fruit and vegetable preparations Non-alcoholic flavoured drinks Dietetic foods intended for special medical purposes- Dietetic formulae for weight control intended to replace total daily food intake or an individual meal Dietary food supplements Emulsified liqueurs Cider (excluding cidre bouché)	3 g/kg 2 g/kg 5 g/kg 1,5 g/kg 3 g/kg 3 g/kg 8 g/kg 100 mg/l 5 g/kg 5 g/kg 300 mg/l 1,2 g/kg 1 g/kg 10 g/l 100mg/l
E 416 Karaya gum	Cereal- and potato-based snacks Nut coatings Fillings, toppings and coatings for fine bakery wares Desserts Emulsified sauces Egg-based liqueurs Dietary food supplements Chewing gum	5 g/kg 10 g/kg 5 g/kg 6 g/kg 10 g/kg 10 g/l QS 5 g/kg
E 420 Sorbitol i)Sorbitol ii) Sorbitol syrup E421 Mannitol E953 İsomalt E965 Maltitol i)Maltitol ii)Maltitol syrup E966 Lactitol E967 Xylitol	Foodstuffs in general (except drinks and those foodstuffs referred to in Article 5 (d) Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods Liqueurs	QS	For purposes other than sweetening
E 432 Polyoxyethylen sorbitan monolaurate (polysorbate 20) E 433 Polyoxyethylen sorbitan monooleate (polysorbate 80) E 434 Polyoxyethylen sorbitan monopalmitate (polysorbate 40) E 435 Polyoxyethylen sorbitan monostearate (polysorbate 60) E 436 Polyoxyethylensorbitan tristearate (polysorbate 65)	Fine bakery wares Fat emulsions for baking purposes Milk and cream analogues Edible ices Desserts Sugar confectionery Emulsified sauces Soups Chewing gum Dietary food supplements Dietetic foods intended for special medical purposes — Dietetic formulae for weight control intended to replace total daily food intake or an individual meal	3 g/kg 10 g/kg 5 g/kg 1 g/kg 3 g/kg 1 g/kg 5 g/kg 1 g/kg 5 g/kg QS 1 g/kg	Individually or combined
E 442 Ammonium phosphates	Cocoa and chocolate products as defined in the Communiqué on Cocoa and Cocoa Products and in the Communiqué on Chocolate and Chocolate Products, including fillings Confectionery based on cocoa and chocolate	10 g/kg 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 Cloudy spirit drinks, containing less than 15 % alcohol by volume Cloudy spirit drinks Surface treatment of citrus fruit	100 mg /l 100 mg/l 100 mg/l 50 mg/kg
E 473 Sucrose esters of fatty acids E 474 Sucroglycerides	Canned liquid coffee Heat treated meat products Fat emulsions for baking purposes Fine bakery wares Beverage whiteners Edible ices Sugar confectionery Desserts Sauces Soups and broths Fresh fruits, surface treatment Non-alcoholic aniseed-based drinks Non-alcoholic coconut and almond drinks Spirituous beverages (excluding wine and beer) Powders for the preparation of hot beverages Dairy-based drinks Dietary food supplements	1 g/l 5 g/kg on fat 10 g/kg 10 g/kg 20 g/kg 5 g/kg 5 g/kg 5 g/kg 10 g/l 2 g/l QS 5 g/l 5 g/l 5 g/l 10 g/l 5 g/l QS
	Dietetic foods intended for special medical purposes; Dietetic formulae for weight control intended to replace total daily food in-take or an individual meal	5 g/kg
	Chewing gum	10 g/kg (Tek veya birlikte)
	Cream analogues	5 g/kg
	Sterilised cream and sterilised cream with reduced fat content	5 g/kg
E 475 Polyglycerol esters of fatty acids	Fine bakery wares Emulsified liqueurs Egg products Beverage whiteners Chewing gum Fat emulsions Milk and cream analogues Sugar confectionery Desserts Dietary food supplements Dietetic foods intended for special medical purposes; Dietetic formulae for weight control intended to replace total daily food in-take or an individual meal Granada type breakfast cereals	10 g/kg 5 g/l 1 g/kg 0.5 g/kg 5 g/kg 5 g/kg 5 g/kg 2 g/kg 2 g/kg QS 5 g/kg 10 g/kg
E 476 Polyglycerol polyricinoleate	Spreadable fats (with a fat content of 41 % or less) Dressings Spreadable products (with a fat content of less than 10 % fat) Cocoa-based confectionery (including chocolate)	4 g/kg 4 g/kg 4 g/kg 5 g/kg
E 477 Propane-1,2-diol esters of fatty acids	Fine bakery wares Fat emulsions for baking purposes Milk and cream analogues Beverage whiteners Edible ices Sugar confectionery Desserts Whipped dessert toppings other than cream Dietetic foods intended for special medical purposes; Dietetic formulae for weight control intended to replace total daily food in-take or an individual meal	5 g/kg 5 g/kg 10 g/kg 5 g/kg 1 g/kg 3 g/kg 5 g/kg 5 g/kg 30 g/kg 1 g/kg
E 479 b Thermally oxidized 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 E 482 Calcium stearoyl -2- lactylate	Fine bakery wares Breakfast cereals Quick-cook rice Spirit drinks with less than 15 %alcohol by volume Emulsified liqueur Cereal-based snacks Chewing gum Fat emulsions Desserts Sugar confectionery Beverage whiteners Cereal- and potato-based snacks Minced and diced canned meat products Powders for the preparation of hot beverages Dietetic foods intended for special medical purposes;	5 g/kg 5 g/kg 4 g/kg 8 g/l 8 g/l 2 g/kg 2 g/kg 10 g/kg 5 g/kg 5 g/kg 3 g/kg 5 g/kg 4 g/kg 2 g/l
	Dietetic formulae for weight control intended to replace total daily food in-take or an individual meal Bread (except that referred to in Annex 2)	2 g/kg 3 g/kg	Individually or in combination
E 483 Stearyl tartrate	Bakery wares (except breads referred to in Annex 2) Desserts	4 g/kg 5 g/kg
E 491 Sorbitan monostearate E 492 Sorbitan tristearate E 493 Sorbitan monolaurate E 494 Sorbitan monooleate E 495 Sorbitan monopalmitate	Fine bakery wares Toppings and coatings for fine bakery wares Jelly marmalade Fat emulsions Milk and cream analogues Beverage whiteners Liquid tea concentrates and liquid fruit and herbal infusions concentrates Edible ices Halvah Desserts Sugar confectionery Cocoa-based confectionery (including chocolate) Emulsified sauces Dietary food supplements Yeast for baking Chewing gum Dietetic foods intended for special medical purposes; Dietetic formulae for weight control intended to replace total daily food in-take or an individual meal	10 g/kg 5 g/kg 25 mg/kg 10 g/kg 5 g/kg 5 g/kg 0,5 g/l 0,5 g/kg 5 g/kg 5 g/kg 5 g/kg 10 g/kg 5 g/kg QS QS 5 g/kg 5 g/kg	Only E 493 Only E 492 Individually or in combination
E 512 Stannous chloride	Canned and bottled white asparagus	25 mg/kg	Expressed as tin
E 520 Aluminium sulphate E 521 Aluminium sodium sulphate E 522 Aluminium potassium sulphate E 523 Aluminium ammonium sulphate	Egg white Candied, crystallized and glacé fruit and vegetables	30 mg/kg 200 mg/kg	Individually or in combination Expressed as aluminium
E 535 Sodium ferrocyanide E 536 Potassium ferrocyanide E 538 Calcium ferrocyanide	Salt and its substitutes	20 mg/kg	Expressed as anhydrous potassium ferrocyanide Individually or in combination
E 541 Sodium aluminium phosphate, acidic	Fine bakery wares (scones and sponge wares only)	1g/kg	Expressed as aluminium
E 551 Silicon dioxide E 552 Calcium silicate E 553a i) Magnesium silicate  ii) Magnesium trisilicate (Asbestos free.) E 553 b Talc (Asbestos free.) E 554 Sodium aluminium silicate E 555 Potassium aluminium silicate E 556 Calcium aluminium silicate E 559 Aluminium silicate (Kaolin)	Dried powdered foodstuffs (including sugars) Salt and its substitutes Dietary food supplements Foodstuffs in tablet and coated tablet form Sliced or grated hard, semi-hard and processed cheese Sliced or grated cheese analogues and processed cheese analogues Chewing gum Rice Sausages (surface treatment only) Seasonings Confectionery excluding chocolate (surface treatment only) Tin gresing products	10 g/kg 10 g/kg QS QS 10 g/kg QS QS QS 30 g/kg QS 30 g/kg	Only E 553b Only E 553b Only E 553b Individually or in combination
E 579 Ferrous gluconate E 585 Ferrous lactate	Olives darkened by oxidation	150 mg/kg	Expressed as iron
E 620 Glutamik asit E 621 Monosodium glutamate E 622 Monopotassium glutamate E 623 Calcium diglutamate E 624 Monoammonium glutamate E 625 Magnesium diglutamate	Foodstuffs in general (except those referred to in Article 5 (d)	10 g/kg	Individually or in combination
E 626 Guanylic acid E 627 Disodium guanylate E 628 Dipotassium guanylate E 630 Inosinic acid	All Foodstuffs (except those referred to in Article 5 (d)	500 mg/kg	Individually or in combination Expressed as guanylic acid
E 631 Disodium inosinate E 632 Dipotassium inosinate E 633 Calcium inosinate E 634 Calcium 5’-ribonucleotides E 635 Disodyum 5’-ribonucleotides	Seasonings and condiments	QS
E 650 Zinc acetate	Chewing gum	1000 mg/kg
E 900 Dimethyl polysiloxane	Products specified in the Communiqué on Jam, Jellies, Marmalades and Sweetened Chestnut Purée and similar fruit spreads, including low calorie products Soups and broths Oils and fats for frying Confectionery (excluding chocolate) Non-alcoholic flavoured drinks Pineapple juice Canned and bottled fruit and vegetables Chewing gum Cider( excluding cidre bouché) Batters	10 mg/kg 10 mg/kg 10 mg/kg 10 mg/kg 10 mg/l 10 mg/l 10 mg/kg 100 mg/kg 10 mg/kg 10 mg/kg
E 901 Beeswax, white and yellow E 902 Candelilla wax E 903 Carnauba wax E 904 Shellac	Confectionery (including chocolate) Small products of fine bakery wares coated with chocolate Snacks Nuts such as walnut, hazelnut in shell Coffee beans	QS	Only as wax
	Dietary food supplements	QS
	Peaches and pineapples	QS	Surface treatment only
	Fresh citrus fruits, melons, apples and pears	QS	Surface treatment only
E 905 Microcrystalline wax	Confectionery (excluding chocolate) Fresh melon, mango, papaya, avocado	QS	Surface treatment only
E 912 Montan acid esters E 914 Oxidized polyethylene wax	Fresh citrus fruits Fresh melon, mango, papaya, avocado and pineapple	QS	Surface treatment only
E 927 b Carbamide	Chewing gum without added sugars	30 g/kg
E 943 a Butane E 943 b Isobutane E 944 Propane	Vegetable oil spray for frying pans (only for professional use) Water based emulsion sprays	QS
E 950 Acesulfame-K E 951 Aspartame E 957 Thaumatin	Chewing gum with added sugars Water-based flavoured non-alcoholic drinks Desserts — dairy or non dairy	800 mg/kg 2500 mg/kg 10 mg/kg 0.5 mg/l 5mg/kg	Flavour enhancer only If  E950,951,957 and 959 are used together, the maximum levels are decreased proportionally Flavour enhancer only Flavour enhancer only
E 959 Neohesperidine DC	Chewing gum with added sugars Spreadable fats (excluding those containing milk fat) Meat products Fruit jellies Vegetable proteins
E 999 Quillaia extract	Water-based flavoured non-alcoholic drinks Cider (excluding cidre bouché)	200 mg/l 200 mg/l	Expressed as anhydrous extract Expressed as anhydrous extract
E 1201 Polyvinylpyrrolidone E 1202 Polyvinylpolypyrrolidone	Dietary food supplements in tablet (including those in coated form)	QS
E 1505 Triethyl citrate	Dried egg white	QS
E 1518 Glyceryl triacetate (triacetin)	Chewing gum	QS
E 459 Beta-cyclodextrine	Dietary food supplements in tablet (including those in coated form)	QS

 

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ANNEX-5

CARRIERS AND CARRIER SOLVENTS

Not included in this list are:

1) Substances considered as foodstuffs,

2) Substances specified in article 5 (a),

3) Substances having primarily an acid or acidity regulator function, such as citric acid or ammonium hydroxide.

EC CODE AND NAME	RESTRICTED USE
E 1520 Propane-1,2-diol (propylene glycol)	Colours, emulsifiers, antioxidants and enzymes
E 422 Glycerol E 420 Sorbitol 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 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)	Antifoaming agents
E 442 Ammonium phosphatides
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	Antioxidants
E 322 Lecithins E 432-436 Polysorbates 20, 40, 60, 65 and 80 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 472c Citric 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 473 Sucrose esters of fatty acids E 475 Polyglycerol esters of fatty acids	Colours and fat-soluble antioxidants
E 491 Sorbitan monostearate E 492 Sorbitan tristearate E 493 Sorbitan monolaurate E 494 Sorbitan monooleate E 495 Sorbitan monopalmitate	Colours and anti-foaming agents
E 1404 Oxidized 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 E 552 Calcium silicate	Emulsifiers and colours, Max. %5
E 553 b Talc E 558 Bentonite E 559 Aluminium silicate (Kaolin)	Colours Max. %5
E 901 Beeswax	Colours
E 1200 Polidextrose
E 1201 Polyvinylpyrrolidone E 1202 Polyvinylpolypyrrolidone	Sweeteners
E 322 Lecithins E 432-436 Polysorbates E 470a Sodium, potassium and calcium salts of fatty acids E 471 Mono and diglycerides of fatty acids E 491-495 Sorbitans E 570 Fatty acids E 900 Dimethylpolysiloxane	Glazing agents for fruit
Polyethyleneglycol 6000	Sweeteners
E 459 Beta-cyclodextrine	1 g/kg
E 1451 Acetylated oxidised starch
E 468 Cross linked sodium carboxy methyl cellulose	Sweeteners
E 469 Enzymatically hydrolysed carboxy methyl cellulose

 

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ANNEX 6

FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN

 

Explanations:

In vitamins, minerals and similar preparations added to formulae and supplementary foods for infants and young children may contain not more than 150 g/kg E 414 (acacia gum, gum arabic) and not more than 10 g/kg E 551 (silicon dioxide). Similarly, E 421 (mannitol) when used as a carrier for vitamin B12 should have a ratio of at least 1(B12 ) /1000 (mannitol). In the product ready for consumption, the amount of E 414 should not be more than 10 mg/kg.

In coatings of vitamins, minerals and similar preparations containing polyunsaturated fatty acids E 301 (sodium ascorbate) may be used at QS level. In the product ready for consumption, the amount of E 301 should not be more than 75 mg/kg.

The maximum levels of use indicated refer to foodstuffs ready for consumption prepared according to manufacturers’ instructions.

PART 1

FOOD ADDITIVES PERMITTED IN INFANT FOODS – INFANT FORMULAE 

Explanations:

1) For the manufacture of acidified milks, non-pathogenic L (+) lactic acid producing cultures may be used.

2) If E 322, E 471, E 472c and E 473 are to be used together, the amount of each additive should not exceed the maximum level established for that foodstuff and the total amount of such additives should not exceed the amount of the additive permitted to be added at the highest level.

EC CODE AND NAME OF SUBSTANCE	MAXIMUM LEVEL - EXPLANATIONS
E 270 Lactic acid (only the L(+) form)	QS
E 330 Citric acid E 338 Phosphoric acid	QS In compliance with Communiqué on Infant Foods-Infant Formulae
E 306 Tocopherol rich extract
E 307 Alfa tocopherol	10 mg/l
E 308 Gamma tocopherol	(individually or in combination)
E 309 Delta tocopherol
E 322 Lecithins	1 g/l
E 471 Mono- and diglycerides E 304 L-ascorbyl palmitate	4 g/l 10 mg/l
E 331 Sodium citrate E 332 Potassium citrate	2 g/l individually or in combination In compliance with Communiqué on Infant Foods-Infant Formulae
E 339 Sodium phosphates E 340 Potassium phosphates	1 g/l P2O5 individually or in combination In compliance with Communiqué on Infant Foods-Infant Formulae
E 412 Guar gum	1 g/l where liquid products contain partially hydrolysed proteins, peptides and amino acids In compliance with Communiqué on Infant Formulae
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, In compliance with Communiqué on Infant Foods-Infant Formulae
E 473 Sucrose esters of fatty acids	120 mg/l in products containing hydrolysed proteins, peptides or amino acids

 

PART 2

FOOD ADDITIVES USED IN FOLLOW-ON FOODS AND FORMULAS

 Explanations:

1) For the manufacture of acidified milks, non-pathogenic L (+) lactic acid producing cultures may be used.

2) If E322, E471, E472c and E473are to be used together, the amount of each additive should not exceed the maximum level established for that foodstuff and the total amount of such additives should not exceed the amount of the additive permitted to be added at the highest level.

3) If E407, E410 and E412 are to be used together, the amount of each additive may not exceed the maximum level established for that foodstuff and the total amount of such additives the amount of the additive permitted to be added at the highest level.

EC CODE AND NAME OF SUBSTANCE	MAXIMUM LEVEL
E 270 Lactic acid (only the L(+) form)	QS
E 330 Citric acid	QS
E 306 Tocopherol rich extract	10 mg/kg (individually or in combination)
E 307 Alfa tocopherol	10 mg/kg (individually or in combination)
E 308 Gamma tocopherol E 338 Phosphoric acid	10 mg/kg (individually or in combination) In compliance with Communiqué on Follow-on Foods and Formulae
E 309 Delta tocopherol	10 mg/kg (individually or in combination)
E 440 Pectins	5 g/l acidified follow-on foods and formulae only
E 322 Lecithins	1 g/l
E 471 Mono- and diglycerides	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
E 304 L-ascorbyl palmitate	10mg/l
E 331 Sodium citrates	2 g/l
E 332 Potassium citrates	Individually or in combination In compliance with Communiqué on Follow-on Foods and Formulae
E 339 Sodium phosphates	1 g/l expressed as P2O5
E 340 Potassium phosphates	Individually or in combination, in compliance with Communiqué on Follow-on Foods and Formulae
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, in compliance with Communiqué on Follow-on Foods and Formulae
E 473 Sucrose esters of fatty acids	120 mg/l products containing hydrolysed proteins, peptides or amino acids

PART 3

 FOOD ADDITIVES USED IN SUPPLEMENTARY FOODS FOR INFANTS AND YOUNG CHILDREN

 

EC CODE AND NAME OF SUBSTANCE	FOODSTUFF	MAXIMUM LEVEL
E 170 Calcium carbonates	Supplementary foods
E 260 Acetic acid
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid (only L(+) form)
E 296 Malic acid (only L(+) form)
E 325 Sodium lactate (only L(+) form)		QS
E 326 Potassium lactate (only L(+) form)		(only for pH adjustment)
E 327 Calcium lactate (only L(+) form)
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
E 507 Hydrochloric acid
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 500 Sodium carbonates	Supplementary foods	QS
E 501 Potassium carbonates		(only as raising agents)
E 503 Ammonium carbonates
E 300 L-ascorbic acid	Fruit and vegetable based drinks, juices and baby foods	0.3 g/kg
E 301 Sodium L-ascorbate	Fat-containing cereal- based foods including biscuits and rusks	0.2 g/kg
E 302 Calcium L-ascorbate		Expressed as ascorbic acid
		Individually or in combination
E 304 L-ascorbyl palmitate	Fat-containing cereals, biscuits rusks and biscuits, rusks and baby foods	0.1 g/kg
E 306 Tocopherol rich extract
E 307 Alfa tocopherol
E 308 Gamma tocopherol
E 309 Delta tocopherol		Individually or in combination
E 338 Phosphoric acid	Supplementary foods	1 g/kg
		(only for pH adjustment)
		expressed as P