欧盟关于食品添加剂的代码(参照模板)
欧盟添加剂限量标准
No L61/1Ⅰ欧盟议会和理事会指令95/2/EC1995年2月20除了色素和甜味剂的食品添加剂欧盟议会和理事会考虑到欧盟缔结的条约,尤其是第100a条，考虑到委员会的提议，考虑到经济和社会委员会的提议，根据条约第189b制定的程序进行，考虑到1998年12月21理事会指令89/107/EEC，成员国关于为人类消费而在食品中授权使用的食品添加剂的近似法律,尤其是第3(2)条，鉴于国家之间关于防腐剂、抗氧化剂和其它添加剂和它们的使用条件的不同，鉴于这可能造成不公平的竞争。
鉴于主要考虑这些食品添加剂和它们的使用条件应当必须保护消费者的规定，鉴于普遍公认未加工的食品和某些其它食品应当远离食品添加剂，鉴于考虑到最近关于这些物质的科学和毒理学信息，一些仅允许用于某些食品和在某些条件下使用，鉴于必须制定严格的制度在婴儿配方、成长配方及断奶食品中使用食品添加剂，象在1989年3月3日理事会指令89/398/EEC中提到的，有关成员国用于特殊营养使用的食品的相近法律，尤其是第4（1）（e），鉴于本指令不影响涉及甜味剂和色素的规定，鉴于依据1991年7月15日理事会指令91/414/EEC涉及的植物保护产品投放市场，依据1990年11月27日理事会指令90/642/EEC附的在某些植物原始产品中农药残留的最高标准，包括水果和蔬菜，属于此种类的物质暂时包括在本指令中，鉴于向食品科学委员会咨询有关那些物质不是联盟规定的科目，鉴于当决定一个特殊的食品属于食物的某个种类，最好跟随向食品标准委员会咨询的程序，鉴于除色素和甜味剂外的食品添加剂的现存纯标准和那些没有纯标准存在的的新规范的修改将采纳指令89/107/EEC第11条规定的相应程序，鉴于食品科学委员会还没有提出关于面粉处理剂的的建议，鉴于那些试剂将在一个单独的指令中规定，鉴于本指令取代指令64/54/EEC、70/357/EEC、74/329/EEC和83/463/EEC，鉴于那些指令特此废除，兹采纳如下指令：第1条1．本指令是一个构成综合指令的特定的指令，在89/107/EEC指令的第3条的内涵之内，适用于除色素和甜味剂和面粉处理剂外的添加剂。
欧盟添加剂限量标准[整理版]
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欧盟添加剂限量标准[整理版]No L61/1?欧盟议会和理事会指令95/2/EC1995年2月20除了色素和甜味剂的食品添加剂欧盟议会和理事会考虑到欧盟缔结的条约,尤其是第100a条，考虑到委员会的提议，考虑到经济和社会委员会的提议，根据条约第189b制定的程序进行，考虑到1998年12月21理事会指令89/107/EEC，成员国关于为人类消费而在食品中授权使用的食品添加剂的近似法律,尤其是第3(2)条，鉴于国家之间关于防腐剂、抗氧化剂和其它添加剂和它们的使用条件的不同，鉴于这可能造成不公平的竞争。
鉴于主要考虑这些食品添加剂和它们的使用条件应当必须保护消费者的规定，鉴于普遍公认未加工的食品和某些其它食品应当远离食品添加剂，鉴于考虑到最近关于这些物质的科学和毒理学信息，一些仅允许用于某些食品和在某些条件下使用，鉴于必须制定严格的制度在婴儿配方、成长配方及断奶食品中使用食品添加剂，象在1989年3月3日理事会指令89/398/EEC中提到的，有关成员国用于特殊营养使用的食品的相近法律，尤其是第4(1)(e)，鉴于本指令不影响涉及甜味剂和色素的规定，鉴于依据1991年7月15日理事会指令91/414/EEC涉及的植物保护产品投放市场，依据1990年11月27日理事会指令90/642/EEC附的在某些植物原始产品中农药残留的最高标准，包括水果和蔬菜，属于此种类的物质暂时包括在本指令中，鉴于向食品科学委员会咨询有关那些物质不是联盟规定的科目，鉴于当决定一个特殊的食品属于食物的某个种类，最好跟随向食品标准委员会咨询的程序，鉴于除色素和甜味剂外的食品添加剂的现存纯标准和那些没有纯标准存在的的新规范的修改将采纳指令89/107/EEC第11条规定的相应程序，鉴于食品科学委员会还没有提出关于面粉处理剂的的建议，鉴于那些试剂将在一个单独的指令中规定，鉴于本指令取代指令64/54/EEC、70/357/EEC、74/329/EEC和83/463/EEC，鉴于那些指令特此废除，兹采纳如下指令:第1条1( 本指令是一个构成综合指令的特定的指令，在89/107/EEC指令的第3条的内涵之内，适用于除色素和甜味剂和面粉处理剂外的添加剂。
欧盟允许使用的食品添加剂
欧盟允许使用的食品添加剂欧洲委员会的立法对食品添加剂有以下3个粗略的分类：(1)甜味剂(94/35/EC法令)；(2)着色剂(94/36/EC法令)；(3)除甜味剂和着色剂以外的添加剂(95/2/EC法令)——“多种”添加剂法令。
欧盟的食品添加剂分类及定义见下表：欧盟添加剂种类定义酸增加食物酸度的物质以及赋予食物酸味的物质酸度调节剂调节和控制食物酸碱性的物质抗结剂能减少食物颗粒黏附到一起的物质消泡剂能阻止或减少泡沫形成的物质膨松剂能增加食品的体积，而对其能量值没有明显影响的物质载体以及载体溶剂用于溶解、稀释食物或用其他物理手段以改变食物状态的添加剂，以方便操作、应用或使用着色剂增加或恢复食物颜色的物质，包括食物的天然成分和天然来源的物质，这些物质不能作为食物来消费，也不能作为食物的特征成分乳化剂将两种或两种以上互不相容的物质如食物中的油和水形成均匀混合物或能维持混合物均匀状态的物质乳化盐将乳酪中的蛋白质转化为分散的形式，从而使脂肪和其他成分呈均匀分布状态的物质固定剂使水果和蔬菜组织保持新鲜状态的物质或者可与凝胶剂作用形成和增强凝胶的物质增味剂增强食物原有口味或/和风味的物质面粉处理剂(FTA)添加到面粉和面团,改善面团烘焙质量的物质(与乳化剂不同)上光剂涂抹到食物外表面后,可赋予食物光泽外观或能给食物提供保护层的物质水分保持剂能防止食物在低湿度的空气中变干的物质,或促进粉状物在水溶液中溶解的物质改性淀粉将食用淀粉进行一种或多种化学处理，如物理处理、酶处理、酸处理或碱处理后得到的物质填充气体除了空气以外的,在将食物放入容器前、放入时或放入后充入到容器中的气体推进气体除了空气以外的,将食物从容器中排出的气体发泡剂本身或混合后可释放出气体,从而增大生面团或面糊体积的物质发泡剂本身或混合后可释放出气体，从而增大生面团或面糊体积的物质螯合剂可与金属离子形成化合物的物质稳定剂能维持食物物理状态的物质,能使食物中两种或两种以上互不相容的物质呈均匀分散状态的物质,能使食物已有色泽保持稳定的物质甜味剂能赋予食物甜味的物质增稠剂能增加食物黏度的物质欧盟食品添加剂列表酸编码添加剂名称270 乳酸296 苹果酸297 富马酸330 柠檬酸334 酒石酸338 磷酸353 偏酒石酸355 己二酸363 琥珀酸507 盐酸513 硫酸574 葡萄糖575 葡糖酸一δ一内醋酸度调节剂编码添加剂名称327 乳酸钙331 柠檬酸钠：（1）柠檬酸一钠；（2）柠檬酸二钠；（3）柠檬酸三钠332 柠檬酸钾：（1）柠檬酸一钾；（2）柠檬酸三钾333 柠檬酸钙：（1）柠檬酸一钙；（2）柠檬酸二钙；（3）柠檬酸三钙339 磷酸钠：（1）磷酸一钠；（2）磷酸二钠；（3）磷酸三钠340 磷酸钾：（1）磷酸一钾；（2）磷酸二钾；（3）磷酸三钾341 磷酸钙：（1）磷酸一钙；（2）磷酸二钙；（3）磷酸三钙343 磷酸镁：（1）磷酸一镁；（2）磷酸二镁350 苹果酸钠：（1）苹果酸钠；（2）苹果酸氢钠351 苹果酸钾352 苹果酸钙：（1）苹果酸钙；（2）苹果酸氢钙354 酒石酸钙356 己二酸钠357 己二酸钾380 柠檬酸三铵450 二磷酸二钙500 碳酸钠：（1）碳酸钠；（3）碳酸氢三钠501 碳酸钾：（1）碳酸钾；（2）碳酸氢钾503 碳酸铵：（1）碳酸铵；（2）碳酸氢铵504 碳酸镁：（1）碳酸镁；（2）碳酸氢镁514 硫酸氢钠515 磷酸氢钾522 硫酸钾铝523 硫酸饺铝524 氢氧化钠525 氢氧化钾526 氢氯化钙527 氢氧化铵528 氢氧化镁529 氧化钙577 葡糖酸钾578 葡糖酸钙抗结剂编码添加剂名称530 氧化镁535 亚铁氰化钠536 亚铁氰化钾538 亚铁氰化钙551 二氧化硅552 硅酸钙553 硅酸镁：a（1）硅酸镁；（2）1硅酸镁(合成) 、2三硅酸镁b 滑石粉554 硅酸铝钠555 硅酸铝钾556 硅酸铝钙558 膨润土559 硅酸铝(高岭土)消泡剂编码添加剂名称900 甲基聚硅氧烷1521 聚乙二醇6000膨松剂编码添加剂名称1200 聚糊精着色剂编码添加剂名称100 姜黄素101 核黄素：（1）核黄素；（2）核黄素-5’-磷酸102 柠檬黄104 喹啉黄110 日落黄；柑橘黄120 胭脂虫红，胭脂红酸，洋红122 偶氮玉红，酸性红123 苋菜红124 胭脂红，洋红A127 赤藓红128 红色2G129 诱惑红131 专利蓝V132 靛蓝133 亮蓝140 叶绿素和叶绿酸：（1）叶绿素；（2）叶绿酸141 叶绿素和叶绿酸的铜盐：（1）叶绿素铜盐；（2）叶绿酸铜盐142 绿色S150 焦糖色：a 不加氨生产；b 苛性亚硫酸法；c加氨生产； d 亚硫酸铵法151 亮黑．黑色PN153 植物炭154 棕色FK155 棕色HT160 胡萝卜素：a 胡萝卜素（1）复合胡萝卜素；（2）β-胡萝卜素b 胭脂橙红，胭脂树橙，降胭脂树橙c 红辣椒提取物，辣椒红素，辣椒玉红素d 番茄红素e β-阿朴-8’-胡萝卜醛(C30)f β-阿朴-8’-胡萝卜酸(C30)乙酯161 b 叶黄素；g 斑蝥黄质162 甜菜红，甜菜苷163 花青素苷类170 碳酸钙171 二氧化钛172 铁的氧化物和氢氧化物173 铝174 银175 金180 立素玉红BK(Litholrubine BK)乳化剂编码添加剂名称322 卵磷脂431 聚氧乙烯硬脂酸酯432 聚氧乙烯山梨醇酐433 聚氧乙烯山梨醇酐油酸酯434 聚氧乙烯山梨醇酐单棕榈酸酯435 聚氯乙烯山梨醇酐单硬脂酸酯436 聚氧乙烯山梨醇酐三硬脂酸酯442 磷脂酸铵444 酸异丁酸葡糖酯445 木松香甘油酯460 纤维素：（1）微晶纤维素；（2）粉状纤维素470 a 脂肪酸钠、钾、盐；b 脂肪酸镁盐471 脂肪酸单、双甘油酯472 脂肪酸单、双甘油酸酯：a 脂肪酸单、双甘油乙酸酯b 脂肪酸单、双甘油乳酸酯c 脂肪酸单、双甘油柠檬酸酯d 脂肪酸单、双甘油酒石酸酯e 脂肪酸单、双甘油单、双乙酰化酒石酸酯f 脂肪酸单、双甘油混合乙酸和酒石酸酯481 硬脂酰乳酸钠482 硬脂酰乳酸钙491 单硬脂酸山梨醇酐酯492 三硬脂酸山梨醇酐酯493 单月桂酸山梨醇酐酯494 单油酸山梨醇酐酯495 单棕榈酸山梨醇酐酯473 蔗糖脂肪酸酯474 蔗糖甘油酯475 脂肪酸聚甘油酯476 聚甘油聚蓖麻醇酸酯477 脂肪酸丙二醇单、双酯479 b 热氧化大豆油与脂肪酸单、双甘油酯的交联物乳化盐编码添加剂名称450 二磷酸盐：（2）二磷酸三钠；（3）二磷酸四钠；（5）二磷酸四钾（7）二磷酸二氢酐452 聚磷酸盐：（1）2聚磷酸钠(不溶)；（2）聚磷酸钾；（3）聚磷酸钠钙；（4）聚磷酸钙固定剂编码添加剂名称。
欧盟关于食物添加剂的代码
LIST OF ADDITIVES CURRENTLY PERMITTED IN FOODIN THE EUROPEAN UNION AND THEIR E NUMBERS.The additives below are listed in groups for ease of reference.The groups are as follows:1. Antioxidants2. Colours3. Emulsifiers, Stabilisers, Thickeners and Gelling agents.4. Preservatives5. Sweeteners6. OthersWhen shopping you can find an additive on the list by first looking for its category, such as colour or preservative, and then looking for its name or number.This list does not in any way supplement the law in this area, nor constitute legal guidance.For information on the specifications and likely sources of these additives, please contact Mark Willis (020 7276 8559). For further information on legislation controlling the use of food additives, please contact John Caseley (020 7276 8591) for sweeteners and Andy Spencer (020 7276 8560) for the other categories.ColoursE100CurcuminE101(i) Riboflavin(ii) Riboflavin-5'-phosphateE102TartrazineE104Quinoline yellowE110Sunset Yellow FCF; Orange Yellow SE120Cochineal; Carminic acid; CarminesE122Azorubine; Carmoisine.E123 AmaranthE124Ponceau 4R; Cochineal Red AE127ErythrosineE128Red 2GE129Allura Red ACE131Patent Blue VE132lndigotine; Indigo CarmineE133Brilliant Blue FCFE141Chlorophylls and chlorophyllinsE141Copper complexes of chlorophyll and chlorophyllins E142Green SE150a Plain caramelE150b Caustic sulphite caramelE150c Ammonia caramelE150d Sulphite ammonia caramelE151Brilliant Black BN; Black PNE153Vegetable carbonE154Brown FKE155Brown HTE160a CarotenesE160b Annatto; Bixin; NorbixinE160c Paprika extract; Capsanthian; CapsorubinE160d LycopeneE160e Beta-apo-8'-carotenal (C30)E160e Ethyl ester of beta-apo-8'-carotenoic acid (C30)E161b LuteinE161g CanthaxanthinE162Beetroot Red; Betanin.E163 AnthocyaninsE170Calcium carbonateE171Titanium dioxideE172Iron oxides and hydroxidesE173AluminiumE174SilverE175GoldE180Litholrubine BK.PreservativesE200Sorbic acidE202Potassium sorbateE203Calcium sorbateE210Benzoic acidE211Sodium benzoateE212Potassium benzoateE213Calcium benzoateE214Ethyl p-hydroxybenzoateE215Sodium ethyl p-hydroxybenzoateE216Propyl p-hydroxybenzoateE217Sodium propyl p-hydroxybenzoateE218Methyl p-hydroxybenzoateE219Sodium methyl p-hydroxybenzoate E220Sulphur dioxideE221Sodium sulphiteE222Sodium hydrogen sulphiteE223Sodium metabisuiphiteE224Potassium metabisulphiteE226Calcium sulphiteE227Calcium hydrogen sulphiteE228Potassium hydrogen sulphiteE230Biphenyl; diphenylE231Orthophenyl phenolE232Sodium orthophenyl phenolE234NisinE235NatamycinE239Hexamethylene tetramine.E242Dimethyl dicarbonateE249Potassium nitriteE250Sodium nitriteE251Sodium nitrateE252Potassium nitrateE280Propionic acidE281Sodium propionateE282Calcium propionateE283Potassium propionateE284Boric acidE285Sodium tetraborate; boraxE1105Lysozyme.AntioxidantsE300Ascorbic acidE301Sodium ascorbateE302Calcium ascorbateE304Fatty acid esters of ascorbic acid E306TocopherolsE307Alpha-tocopherolE308Gamma-tocopherolE309Delta-tocopherolE310Propyl gallateE311Octyl gallateE312Dodecyl gallateE315Erythorbic acidE316Sodium erythorbateE320Butylated hydroxyanisole (BHA)E321Butylated hydroxytoluene (BHT).SweetenersE420(i) Sorbitol(ii) Sorbitol syrupE421MannitolE953lsomaltE965(i) Maltitol(ii) Maltitol syrupE966LactitolE967XylitolE950Acesulfame KE951AspartameE952Cyclamic acid and its Na and Ca saltsE954Saccharin and its Na, K and Ca saltsE957ThaumatinE959Neohesperidine DC.Emulsifiers, Stabilisers, Thickenersand Gelling AgentsE322LecithinsE400Alginic acidE401Sodium alginateE402Potassium alginateE403Ammonium alginateE404Calcium alginateE405Propane-1,2-diol alginateE406AgarE407CarrageenanE407a Processed eucheuma seaweedE410Locust bean gum; carob gumE412Guar gumE413TragacanthE414Acacia gum; gum arabicE415Xanthan gumE416Karaya gumE417Tara gumE418Gellan gumE425KonjacE432Polyoxyethylene sorbitan monolaurate; Polysorbate 20E433Polyoxyethylene sorbitan mono-oleate; Polysorbate 80E434Polyoxyethylene sorbitan monopalmitate; Polysorbate 40 E435Polyoxyethylene sorbitan monostearate; Polysorbate 60E436Polyoxyethylene sorbitan tristearate; Polysorbate 65E440Pectins.E442Ammonium phosphatidesE444Sucrose acetate isobutyrateE445Glycerol esters of wood rosinsE460CelluloseE461Methyl celluloseE463Hydroxypropyl celluloseE464Hydroxypropyl methyl celluloseE465Ethyl methyl celluloseE466Carboxy methyl cellulose Sodium arboxy methyl celluloseE468Crosslinked sodium carboxy methyl celluloseE469Enzymatically hydrolysed carboxy methyl celluloseE470a Sodium, potassium and calcium salts of fatty acidsE470b Magnesium salts of fatty acidsE471Mono- and diglycerides of fatty acidsE472a Acetic acid esters of mono- and diglycerides of fatty acidsE472b Lactic acid esters of mono- and diglycerides of fatty acidsE472c Citric acid esters of mono- and diglycerides of fatty acidsE472d Tartaric acid esters of mono- and diglycerides of fatty acidsE472e Mono- and diacetyltartaric acid esters of mono- anddiglycerides of fatty acidsE472f Mixed acetic and tartaric acid esters of mono- anddiglycerides of fatty acidsE473Sucrose esters of fatty acidsE474SucroglyceridesE475Polyglycerol esters of fatty acidsE476Polyglycerol polyricinoleate.E477 Propane-1,2-diol esters offatty acidsE481Sodium stearoyl-2-lactylateE482Calcium stearoyl-2-lactylateE483Stearyl tartrateE491Sorbitan monostearateE492Sorbitan tristearateE493Sorbitan monolaurateE494Sorbitan monooleateE495Sorbitan monopalmitateE1103Invertase.OthersAcid, acidity regulators, anti-caking agents, anti-foaming agents, bulking agents, carriers and carrier solvents, emulsifying salts, firming agents, flavour enhancers, flour treatment agents, foaming agents,glazing agents, humectants, modifiedstarches, packaging gases, propellants, raising agents and sequestrants. E170Calcium carbonatesE260Acetic acidE261Potassium acetateE262Sodium acetateE263Calcium acetateE270Lactic acidE290Carbon dioxideE296Malic acidE297Fumaric acidE325Sodium lactateE326Potassium lactateE327Calcium lactateE330Citric acidE331Sodium citratesE332Potassium citratesE333Calcium citratesE334Tartaric acid (L-(+))E335Sodium tartratesE336Potassium tartratesE337Sodium potassium tartrateE338Phosphoric acidE339Sodium phosphates.E340Potassium phosphatesE341Calcium phosphatesE343Magnesium phosphatesE350Sodium malatesE351Potassium malateE352Calcium malatesE353Metatartaric acidE354Calcium tartrateE355Adipic acidE356Sodium adipateE357Potassium adipateE363Succinic acidE380Triammonium citrateE385Calcium disodium ethylene diamine tetra-acetate;calcium disodium EDTAE422GlycerolE431Polyoxyethylene (40) stearateE450DiphosphatesE451TriphosphatesE452PolyphosphatesE459Beta-cyclodextrinE479b Thermally oxidised soya bean oil interacted withmono and diglycerides of fatty acidsE500Sodium carbonatesE501Potassium carbonatesE503Ammonium carbonatesE504Magnesium carbonatesE507Hydrochloric acidE508Potassium chlorideE509Calcium chloride.E511Magnesium chlorideE512Stannous chlorideE513Sulphuric acidE514Sodium sulphatesE515Potassium sulphatesE516Calcium sulphateE517Ammonium sulphateE520Aluminium sulphateE521Aluminium sodium sulphateE522Aluminium potassium sulphateE523Aluminium ammonium sulphateE524Sodium hydroxideE525Potassium hydroxideE526Calcium hydroxideE527Ammonium hydroxideE528Magnesium hydroxideE529Calcium oxideE530Magnesium oxideE535Sodium ferrocyanideE536Potassium ferrocyanideE538Calcium ferrocyanideE541Sodium aluminium phosphateE551Silicon dioxideE 552Calcium silicateE553a(i) Magnesium silicate(ii) Magnesium trisilicateE553b TalcE554Sodium aluminium silicate.E555Potassium aluminium silicateE556Aluminium calcium silicateE558BentoniteE559Aluminium silicate; KaolinE570Fatty acidsE574Gluconic acidE575Glucono delta-lactoneE576Sodium gluconateE577Potassium gluconateE578Calcium gluconateE579Ferrous gluconateE585Ferrous lactateE620Glutamic acidE621Monosodium glutamateE622Monopotassium glutamateE623Calcium diglutamateE624Monoammonium glutamate E625Magnesium diglutamateE626Guanylic acidE627Disodium guanylateE628Dipotassium guanylateE629Calcium guanylateE630lnosinic acidE631Disodium inosinateE632Dipotassium inosinateE633Calcium inosinateE634Calcium 5'-ribonucleotidesE635Disodium 5'-ribonucieotides. E640Glycine and its sodium salt E650Zinc acetateE900DimethylpolysiloxaneE901Beeswax, white and yellowE902Candelilla waxE903Carnauba waxE904ShellacE905Microcrystalline waxE912Montan acid estersE914Oxidised Polyethylene waxE920L-CysteineE927b CarbamideE938ArgonE939HeliumE941NitrogenE942Nitrous oxideE943a ButaneE943b Iso-butaneE944PropaneE948OxygenE949HydrogenE999Quillaia extractE1200PolydextroseE1201PolyvinylpyrrolidoneE1202PolyvinylpolypyrrolidoneE1404Oxidised starchE1410Monostarch phosphateE1412Distarch phosphate.E1413Phosphated distarch phosphateE1414Acetylated starchE1420Acetylated StarchE1422 Acetylated distarch adipateE1440 Hydroxyl propyl starchE1442 Hydroxy propyl distarch phosphate E1450 Starch sodium octenyl succinateE1451Acetylated oxidised starchPolyethylene glycol 6000E1505Triethyl citrateE1518Glyceryl triacetate; triacetinE1520Propan-1,2-diol; propylene glycol。
欧盟标准中E开头的着色剂和防腐剂的具体名称样本
喹啉黄(Quinoline Yellow,E104)为水溶性偶氮类合成色素,在英国常见于冰糕、水果、蛋糕、巧克力、面包、奶酪酱、软饮料等食品的着色。
由于该色素可能导致儿童多动症,日本、美国及挪威禁用于食品,而中国仅允许在预调酒中添加,且最大使用量为0.1g/L[1]。
酸性绿S(Green S,E142)为三芳甲烷型着色剂。
,Jamal经过体外细胞培养实验发现,酸性绿S能显著增加体细胞和生殖细胞的遗传突变概率[2],表明该色素可能具有诱变作用,提高癌症发病率。
另外,一些食品安全相关研究表明,酸性绿S还会导致哮喘,皮疹和多动症。
当前,挪威、瑞士、芬兰、日本、加拿大、美国禁止在食品中使用酸性绿S。
中国国家标准GB2760中未包括该色素,也不得在食品中使用。
专利蓝V(Patent Blue V,E131)也属于三芳甲烷型着色剂。
,Donna等发现该色素对儿童成长健康不利,可能造成儿童多动症[3]。
澳大利亚、挪威、日本、新西兰及美国等禁止在食品中使用该色素,在中国也不允许使用。
4月欧洲食品安全局认为色素Brown HT (E 155), 也可用于软饮料、烘焙产品和糖果, 以及用于酱油、调料和腌制品。
专家组认为应将该色素原来的ADI值减半, 变为每千克体重1.5毫克( mg/kg bw) 。
理由是动物长期食用BrownHT( 摄入量低于以前的ADI值) 后带来轻微降低体重增加的不利影响。
E 数字为数学常数看见: E (数学常数)。
________________________________________E 数字是简易格式定义为食品添加剂和一般被发现在食物标签。
' E ' 前缀表明添加剂是批准用于欧共体。
E 被编号的添加剂的加法对食品是持续的健康忧虑的问题许多年。
许多这样添加剂应该与混乱连接包括过敏、紧张的疾病、肠混乱、癌症、心脏病和关节炎。
在最近岁月许多这些添加剂可能是基因上修改过的进一步关心提出了(GM) 起源。
欧盟食品添加剂法规
欧洲议会和欧盟理事会， 考虑到建立欧洲共同体的条约，特别是其第100a条； 考虑到委员会的提案（OJ No C 206，13．8．1992，p．12，和OJ No C 189，13．7．1993， p．11）， 考虑到经济与社会委员会的意见（OJ No C 108，19．4．1993，p．26）， 按照条约第189b条（1993年5月26日欧洲议会意见(OJ NoCl76，28．6．1993，p．117)， 批准于1993年12月2日(OJ NoC 342，20．12．1993)，1994年3月10日理事会共同立场(OJ No C 172，24．6．1994，p．4)）以及1994年11月16日欧洲议会 决议(OJ NoC 341，5．12．1994) 规定的程序采取措施， 考虑到理事会1988年12月21日关于使各成员国食品添加剂法律趋于一致的指令89／107 ／EEC(OJ No L 40，11．2．1989，p，27)，特别是其中的第3条第2款，
M5
L 284 1 2003—10—
(EC)No 1882／2003
3l
M6 2003 年 12 月 22 日欧洲议会和理事会指令 2003／ L 24
58 2004—01
114／EC
—29
注：文中凡被修订的条款均加注了M1，M2，M3，M4，M5，M6的上标．修订指令的生效日 期如下：
M1的生效日期为：1997年4月4日。 M2的生效日期为：1998年11月4日。符合该指令的产品将最迟于2000年5月4日获准 销售。不符合该指令 的产品将自2000年11月4日起禁止销售，不过在此日期前已投放市场或已加贴标签 的产品可以继续销售直 至售完为止。 M3的生效日期为：2001年2月24日。 M4的生效日期为：2003年?月l?日。 M5的生效日期为：2003年11月20日。 M6的生效日期为：2004年1月29日。符合该指令的产品将最迟于2005年?月27日获准 销售和使用。不符合该指令的产品将自2006年1月27日起禁止销售和使用，不过在此日 期前已投放市场或已加贴标签的产品可以继续销售直到售完为止。
欧盟添加剂的标准代码
欧盟添加剂的标准代码欧洲联盟（European Union, EU）是由27个国家组成的政治经济一体化组织，为了保障食品和药品的安全以及促进市场的统一，欧盟制定了一系列涉及添加剂的标准代码。
在欧盟内销售和使用添加剂的企业，需要遵守这些标准代码，以确保产品的质量和安全性。
添加剂是指在食品、饮料、药品、化妆品等产品中，为了改善产品品质、增加保质期、改变颜色、调整香味或增加营养价值而添加的化学物质。
然而，添加剂的使用需要符合特定的标准，以避免对人体健康和环境造成不良影响。
欧盟通过制定添加剂的标准代码，旨在确保添加剂的安全性和合规性。
这些标准代码详细规定了添加剂的种类、用途、限量和其他要求，帮助企业正确、安全地使用添加剂。
以下是欧盟添加剂的标准代码的一些例子：1. E200-E299：酸和碱E200-E299范围内的标准代码用于指定食品中酸和碱性物质的使用。
这些物质可以用作食品的调味剂、脱硫剂、稳定剂或防腐剂等。
其中，E200（琥珀酸）和E211（苯甲酸钠）是常见的添加剂，用于防腐食品。
2. E300-E399：抗氧化剂和酸化剂E300-E399范围内的标准代码用于指定食品中抗氧化剂和酸化剂的使用。
这些物质可以保持食品的新鲜度和稳定性，延长食品的保质期。
例如，E300（抗坏血酸，即维生素C）常用于肉制品和饮料中，起到抗氧化作用。
3. E400-E499：增稠剂、稳定剂和乳化剂E400-E499范围内的标准代码用于指定食品中增稠剂、稳定剂和乳化剂的使用。
这些物质可以改善食品的质地、稳定性和外观。
例如，E440（琼脂）常用于果冻和甜点中，起到增稠和胶凝作用。
4. E500-E599：盐类和酸洗剂E500-E599范围内的标准代码用于指定食品中盐类和酸洗剂的使用。
这些物质可以调整食品的酸碱度和盐度。
例如，E500（碳酸钠）常用于面包和饼干中，起到发酵和膨松作用。
除此之外，欧盟还制定了其他范围的添加剂标准代码，涵盖了发酵剂、甜味剂、色素、防腐剂、稳定剂等不同类型的添加剂。
95_2_EC 食品添加剂的指令
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE No 95/2/ECof 20 February 1995on food additives other than colours and sweeteners (OJ L 61, 18.3.1995, p. 1)Amended by:Official Journal No page date ►M1 Directive 96/85/EC of the European Parliament and of the Council of19 December 1996 L 86 4 28.3.1997 ►M2 Directive 98/72/EC of the European Parliament and of the Council of15 October 1998 L 295 18 4.11.1998 ►M3 Directive 2001/5/EC of the European Parliament and of the Council of12 February 2001 L 55 59 24.2.2001 ►M4 Directive 2003/52/EC of the European Parliament and of the Council of 18 June 2003L 178 23 17.7.2003 ►M5 Regulation (EC) No 1882/2003 of the European Parliament and of the Council of 29 September 2003L 284 1 31.10.2003 ►M6 Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003L 24 58 29.1.2004 ►M7 Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006L 204 10 26.7.2006 ►M8 Commission Directive 2010/69/EU of 22 October 2010 L 279 22 23.10.2010Corrected by: ►C1 Corrigendum, OJ L 248, 14.10.1995, p. 60 (95/2/EC) ►C2 Corrigendum, OJ L 78, 17.3.2007, p. 32 (2006/52/EC)EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVENo 95/2/ECof 20 February 1995on food additives other than colours and sweetenersTHE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,Having regard to the Treaty establishing the European Community, and in particular Article 100a thereof,Having regard to the proposal from the Commission (1),Having regard to the opinion of the Economic and Social Committee (2),Acting in accordance with the procedure laid down in Article 189b of the Treaty (3),Having regard to the Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption (4), and in particular Article 3 (2) thereof,Whereas differences between national laws relating to preservatives, antioxidants and other additives and their conditions of use hinder the free movement of foodstuffs; whereas this may create conditions of unfair competition;Whereas the prime consideration for any rules on these food additives and their conditions of use should be the need to protect the consumer;Whereas it is generally recognized that unprocessed foodstuffs and certain other foodstuffs should be free from food additives;Whereas, having regard to the most recent scientific and toxicological information on these substances, some of them are to be permitted only for certain foodstuffs and under certain conditions of use;Whereas it is necessary to lay down strict rules for the use of food additives in infant formulae, follow-on formulae and weaning foods, as referred to in Council Directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses (5), and in particular Article 4 (1)(e) thereof;(1) OJ No C 206, 13. 8. 1992, p. 12, and OJ No C 189, 13. 7. 1993, p. 11.(2) OJ No C 108, 19. 4. 1993, p. 26.(3) Opinion of the European Parliament of 26 May 1993 (OJ No C 176, 28. 6.1993, p. 117), confirmed on 2 December 1993 (OJ No C 342, 20. 12. 1993), common position of the Council of 10 March 1994 (OJ No C 172, 24. 6.1994, p. 4) and decision of the European Parliament of 16 November 1994Whereas this Directive is not intended to affect rules relating tosweeteners and colours;Whereas, pending specific provisions pursuant to Council Directive91/414/EEC of 15 July 1991 concerning the placing of plant protectionproducts on the market (1), and pursuant to Council Directive90/642/EEC of 27 November 1990 on the fixing of maximum levelsfor pesticide residues in and on certain products of plant origin,including fruit and vegetables (2), certain substances belonging to thiscategory are provisionally covered by this Directive;Whereas the Commission is to adapt Community provisions to accordwith the rules laid down in this Directive;Whereas the Scientific Committee for Food has been consulted for thosesubstances which are not yet the subject of a Community provision;Whereas it is necessary to include in this Directive specific provisionsconcerning additives referred to in other Community provisions;Whereas it is desirable that when a decision is taken on whether aparticular foodstuff belongs to a certain category of foods, the consultation of the Standing Committee for Foodstuffs procedure is followed;Whereas modifications of existing purity criteria for food additives otherthan colours and sweeteners and new specifications for those where nopurity criteria exist will be adopted in accordance with the procedurelaid down in Article 11 of Directive 89/107/EEC;Whereas the Scientific Committee for Food has not yet given anopinion on flour treatment agents; whereas those agents will be thesubject of a separate Directive;(3),Whereas this Directive replaces Directives 64/54/EEC70/357/EEC (4), 74/329/EEC (5) and 83/463/EEC (6); whereas thoseDirectives are hereby repealed,HAVE ADOPTED THIS DIRECTIVE:Article 1▼M21. This Directive is a specific Directive forming a part of the comprehensive Directive, within the meaning of Article 3 of Directive89/107/EEC, and applies to additives other than colours and sweeteners.It does not apply to enzymes other than those mentioned in theAnnexes,(1) OJ No L 230, 19. 8. 1991, p. 1. Directive as last amended by CommissionRegulation (EEC) No 3600/92 (OJ No L 366, 15. 12. 1992, p. 10).(2) OJ No L 350, 14. 12. 1990, p. 71.(3) OJ No 12, 27. 1. 1964, p. 161/64.42. Only additives which satisfy the requirements laid down by theScientific Committee for Food may be used in foodstuffs.thisDirective:ofpurposethe3. For(a) ‘preservatives’ are substances which prolong the shelf-life offoodstuffs by protecting them against deterioration caused bymicro-organisms;(b) ‘antioxidants’ are substances which prolong the shelf-life offoodstuffs by protecting them against deterioration caused byoxidation, such as fat rancidity and colour changes;▼M7(c) ‘carriers’, including carrier solvents, are substances used todissolve, dilute, disperse or otherwise physically modify a foodadditive or flavouring without altering its function (and withoutexerting any technological effect themselves) in order to facilitateits handling, application or use;▼B(d) ‘acids’ are substances which increase the acidity of a foodstuffand/or impart a sour taste to it;(e) ‘acidity regulators’ are substances which alter or control the acidityor alkalinity of a foodstuff;(f) ‘anti-caking agents’ are substances which reduce the tendency ofindividual particles of a foodstuff to adhere to one another;(g) ‘anti-foaming agents’ are substances which prevent or reducefoaming;(h) ‘bulking agents’ are substances which contribute to the volume of afoodstuff without contributing significantly to its available energyvalue;(i) ‘emulsifiers’ are substances which make it possible to form ormaintain a homogenous mixture of two or more immisciblephases such as oil and water in a foodstuff;(j) ‘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;(k) ‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents toproduce or strengthen a gel;(l) ‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;(m) ‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solidfoodstuff;(o) ‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shinyappearance or provide a protective coating;(p) ‘humectants’ are substances which prevent foodstuffs from drying out by counteracting the effect of an atmosphere having a lowdegree of humidity, or promote the dissolution of a powder in anaqueous medium;(q) ‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may haveundergone a physical or enzymatic treatment, and may be acid oralkali thinned or bleached;(r) ‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in thatcontainer;(s) ‘propellants’ are gases other than air which expel a foodstuff froma container;(t) ‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;(u) ‘sequestrants’ are substances which form chemical complexes with metallic ions;▼M6(v) ‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substanceswhich enable the maintenance of a homogenous dispersion of twoor more immiscible substances in a foodstuff, substances whichstabilise, retain or intensify an existing colour of a foodstuff andsubstances which increase the binding capacity of the food,including the formation of cross-links between proteins enablingthe binding of food pieces into re-constituted food;▼B(w) ‘thickeners’ are substances which increase the viscosity of a foodstuff.thanaresubstanceswhichemulsifiers4. Flourothertreatmentagentsare added to flour or dough to improve its baking quality.5. For the purposes of this Directive the following are not consideredas food additives:(a) substances used for treatment of drinking water as provided for inDirective 80/778/EEC (1);(b) products containing pectin and derived from dried apple pomace orpeel of citrus fruits, or from a mixture of both, by the action ofdilute acid followed by partial neutralization with sodium orpotassium salts (‘liquid pectin’);(c) chewing gum bases;(d) white or yellow dextrin, roasted or dextrinated starch, starchmodified by acid or alkali treatment, bleached starch, physicallymodified starch and starch treated by amylolitic enzymes;(e) ammonium chloride;(f) blood plasma, edible gelatin, protein hydrolysates and their salts,milk protein and gluten;(g) amino acids and their salts other than glutamic acid, glycine,cysteine and cystine and their salts and having no additive function;(h) caseinates and casein;(i) inulin.Article 2▼M21. Only substances listed in Annexes I, III, IV and V may be used infoodstuffs for the purposes mentioned in Article 1(3) and Article 1(4),2. Food additives listed in Annex I are permitted in foodstuffs, forthe purposes mentioned in Article 1(3) and Article 1(4), with theexception of those foodstuffs listed in Annex II, following the‘quantum satis’ principle,▼B3. Except where specifically provided for, paragraph 2 does notapply to:(a) — unprocessed foodstuffs,— honey as defined in Directive 74/409/EEC (1)— non-emulsified oils and fats of animal or vegetable origin,— butter,▼M2— pasteurised and sterilised (including UHT) milk (including plain, skimmed and semi-skimmed) and plain pasteurised cream,▼B— unflavoured, live fermented milk products,— natural mineral water as defined in Directive 80/777/EEC (2) and spring water,— coffee (excluding flavoured instant coffee) and coffee extracts,— unflavoured leaf tea,— sugars as defined in Directive 73/437/EEC (1),▼M2— dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 89/398/EEC,▼B— natural unflavoured buttermilk (excluding sterilized buttermilk).Within the meaning of this Directive, the term ‘unprocessed’ meansnot having undergone any treatment resulting in a substantialchange in the original state of the foodstuffs; however, thefoodstuffs may have been, for example, divided, parted, severed,boned, minced, skinned, pared, peeled, ground, cut, cleaned,trimmed, deep-frozen or frozen, chilled, milled or husked, packedor unpacked;(b) foods for infants and young children as referred to in Directive89/398/EEC, including foods for infants and young children notin good health; these foodstuffs are subject to the provisions ofAnnex VI;(c) the foodstuffs listed in Annex II, which may contain only thoseadditives referred to in that Annex and those additives referred toin Annexes III and IV under the conditions specified therein.4. Additives listed in Annexes III and IV may only be used in thefoodstuffs referred to in those Annexes and under the conditionsspecified therein.5. Only those additives listed in Annex V may be used as carriers orcarrier solvents for food additives and must be used under theconditions specified therein.6. The provisions of this Directive shall also apply to the corresponding foodstuffs intended for particular nutritional uses inaccordance with Directive 89/398/EEC.7. Maximum levels indicated in the Annexes refer to foodstuffs asmarketed, unless otherwise stated.8. In the Annexes to this Directive, ‘quantum satis’ means that nomaximum level is specified. However, additives shall be used inaccordance with good manufacturing practice, at a level not higherthan is necessary to achieve the intended purpose and provided thatthey do not mislead the consumer.Article 3▼M6additivepermissible:isfoodapresence1. Theof(a) in a compound foodstuff other than one mentioned in Article 2(3),to the extent to which the food additive is permitted in one of theingredients of the compound foodstuff;(b) in a foodstuff where a flavouring has been added, to the extent towhich the food additive is permitted in the flavouring in compliancewith this Directive and has been carried over to the foodstuff via theflavouring, provided the food additive has no technological functionin the final foodstuff; or(c) if the foodstuff is destined to be used solely in the preparation of acompound foodstuff and to an extent such that the compoundfoodstuff conforms to the provisions of this Directive.▼Binfantformulae,formulaefollow-onto2. Paragraphapply1doesnotand►M7 processed cereal-based foods and baby foods ◄, as referred▼M63. The level of additives in flavourings shall be limited to theminimum necessary to guarantee the safety and quality of flavouringsand to facilitate their storage. Furthermore, the presence of additives inflavourings must not mislead consumers or present a hazard to theirhealth. If the presence of an additive in a foodstuff, as a consequence ofadding flavourings, has a technological function in the foodstuff, it shallbe considered as an additive of the foodstuff and not as an additive ofthe flavouring.▼BArticle 4This Directive shall apply without prejudice to specific Directivespermitting additives listed in the Annexes to be used as sweeteners orcolours.Article 5Where necessary, it may be decided by the procedure laid down inArticle 6 of this Directive:— whether a particular foodstuff not categorized at the moment this Directive was adopted belongs to a category of foodstuffs referred toin Article 2 or in one of the Annexes, or— whether a food additive listed in the Annexes and authorized at ‘quantum satis’ is used in accordance with the criteria referred toin Article 2, or— whether a substance is a food additive within the meaning of Article 1.▼M5Article 6theStandingCommitteeonbyassisted1. ThebeCommissionshallthe Food Chain and Animal Health, set up by Article 58 of Regulation(EC) No 178/2002 (1), hereinafter referred to as ‘the Committee’.2. Where reference is made to this Article, Articles 5 and 7 ofDecision 1999/468/EC (1) shall apply, having regard to the provisionsof Article 8 thereof.The period laid down in Article 5(6) of Decision 1999/468/EC shall beset at three months.rulesprocedure.itsofadoptCommittee3. Theshall▼BArticle 7Member States shall, within three years of the entry into force of thisDirective, establish systems to monitor the consumption and use of foodadditives and report their findings to the Commission.The Commission shall report to the European Parliament and theCouncil within five years of the entry into force of this Directive onthe changes which have taken place in the food additives market, thelevels of use and consumption.In accordance with the general criteria in point 4 of Annex II toDirective 89/107/EEC, within five years of the entry into force of thisDirective, the Commission shall review the conditions of use referred toin this Directive, and propose amendments where necessary.Article 8and83/463/EEC74/329/EEC70/357/EEC,1. Directives64/54/EEC,are hereby repealed.2. References to these repealed Directives and to the purity criteriafor certain food additives referred to in them shall henceforth beconstrued as references to this Directive.Article 9Member States shall bring into force the laws, regulations and administrative provisions necessary to comply with this Directive not later than25 September 1996 in order to:— allow, by 25 September 1996 at the latest, trade in and use of products conforming to this Directive,— prohibit by 25 March 1997 at the latest, trade in and use of products not conforming to this Directive; products put on the market orlabelled before that date which do not comply with this Directivemay, however, be marketed until stocks are exhausted.They shall forthwith inform the Commission thereof.1When Member States adopt these measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication. The methods of making such reference shall be laid down by the Member States.Article 10This Directive shall enter into force on the seventh day following that of its publication in the Official Journal of the European Communities.Article 11This Directive is addressed to the Member States.ANNEX IFOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3) Note1. Substances on this list may be added to all foodstuffs with the exception ofthose referred to in Article 2 (3) following the quantum satis principle.▼M62. The substances listed under numbers E 407, E 407a and E 440 may bestandardised with sugars, on condition that this is stated in addition to thenumber and designation.▼B3. Explanation of symbols used:* The substances E 290, E 938, E 939, E 941, E 942, E 948 and►M3 E949 ◄ may also be used in the foodstuffs referred to in Article 2 (3).# The substances E 410, E 412, E 415 and E 417 may not be used toproduce dehydrated foodstuffs intended to rehydrate on ingestion.▼M74. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E440 may not be used in jelly mini-cups, defined, for the purpose of thisDirective, as jelly confectionery of a firm consistence, contained in semi-rigid mini-cups or mini-capsules, intended to be ingested in a single bite byexerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth.▼B▼M6▼B▼M1▼M7▼B▼M6▼M2▼M6▼B▼M2▼M3▼M2▼B▼M2(1) May be used only as a flour treatment agent.ANNEX IIFOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BEUSED▼M6▼B▼M2▼B▼B▼B▼B ▼M6▼B▼M2▼B▼B▼M2▼M8▼B(1) OJ No L 228, 16. 8. 1973, p. 23.Cocoa and chocolate products energy-reduced or with no added sugars are not covered by Annex II.(2) OJ No L 244, 30. 9. 1993, p. 23.(3) OJ No L 205, 13. 8. 1979, p. 5.(4) OJ No L 24, 30. 1. 1976, p. 49.(5) OJ No L 84, 27. 3. 1987, p. 1.(6) OJ No L 373, 31. 12. 1988, p. 59.(7) OJ No L 231, 13. 8. 1992, p. 1.(8) OJ No L 176, 3. 7. 1984, p. 6.ANNEX IIICONDITIONALLY PERMITTED PRESERVATIVES ANDANTIOXIDANTSPART ASorbates, benzoates and p-hydroxybenzoates▼M7▼B(1) Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.Note1. The levels of all substances mentioned above are expressed as the free acid.2. The abbreviations used in the table mean the following:— Sa + Ba: Sa and Ba used singly or in combination— Sa + PHB: Sa and PHB used singly or in combination— Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.3. The maximum levels of use indicated refer to foodstuffs ready forconsumption prepared following manufacturers' instructions.▼M2▼B▼M7▼B▼B▼M2▼M7▼M6▼M7▼M8▼B( 1 ) This entry does not include dairy-based drinks. ( 2 ) OJ No L 84, 27. 3. 1987, p. 1. ( 3) OJ No L 186, 30. 6. 1989, p. 27. ►M7 ( 4 ) Directive 2002/46/EC of the European Parliament and of the Council (OJ L 183, 12.7.2002, p. 51). ◄ ►M7 ( 5) Commission Directive 1999/21/EC (OJ L 91, 7.4.1999, p. 29). ◄ PART BSulphur dioxide and sulphitesNote1. Maximum levels are expressed as SO 2 in mg/kg or mg/l as appropriate andrelate to the total quantity, available from all sources. 2. An SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered tobe present.▼B▼B▼M7▼M8▼B(1) In edible parts.PART COther preservatives▼M2▼M8▼B▼M8▼B►M8(1) This substance may be present in certain cheeses as a result of fermentation process. ◄(a) When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.(b) Fo-value 3 is equivalent to 3 minutes heating at 121o C (reduction of the bacterial load of one billion spores in each 1 000 cans toone spore in a thousand cans).(c) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acidenvironment.1 Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products mayundergo further treatments e.g. smoking.1.1 Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includesmicrobiological starter cultures.1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity.1.3 Immersion cured for at least4 days and pre-cooked.1.4 Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.1.5 Immersion cured for 4 to 5 days at 5 to 7o C, matured for typically 24 to 40 hours at 22o C, possibly smoked for 24 hrs at 20 to 25o Cand stored for 3 to 6 weeks at 12 to 14o C.1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation.2 Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to thesurface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments e.g. smoking.2.1 Dry curing followed by maturation for at least 4 days.2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.2.3 Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.2.4 Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.3 Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or wherethe curing solution is injected into the product prior to cooking. The products may undergo further treatments e.g. smoking.3.1 Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape andweight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.3.4 Maturation period of at least 30 days.3.5 Dried product cooked to 70o C followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 daythree-stage fermentation process followed by smoking.3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22o C or lower (10 to12o C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7.▼M2▼B▼M6▼B(1) Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following goodmanufacturing practice.►M6(2) Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine (OJ L 179,14.7.1999, p.1). Regulation as last amended by Commission Regulation (EC) No 1795/2003 (OJ L 262, 14.10.2003, p. 1).(3) Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices andprocesses (OJ L 194, 31.7.2000, p.1). Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p. 9). ◄PART DOther antioxidantsNote►M7The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally. ◄▼M7▼C2▼B▼M7ANNEX IVOTHER PERMITTED ADDITIVESThe maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions.▼M2▼B▼M2▼M2▼M6▼M2▼B▼M7▼B▼M7▼M8。
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Ascorbic acid
E301
Sodium ascorbate
E302
Calcium ascorbate
E304
Fatty acid esters of ascorbic acid
E306
Tocopherols
E307
Alpha-tocopherol
E308
Gamma-tocopherol
E161g
Canthaxanthin
E162
Beetroot Red; Betanin.E163 Anthocyanins
E170
Calcium carbonate
E171
Titanium dioxide
E172
Iron oxides and hydroxides
E173
Aluminium
E174
Silver
LIST OF ADDITIVES CURRENTLY PERMITTED IN FOOD
IN THE EUROPEAN UNION AND THEIR E NUMBERS.
The additives below are listed in groups for ease of reference.
E464
Hydroxypropyl methyl cellulose
E465
Ethyl methyl cellulose
E466
Carboxy methyl cellulose Sodium arboxy methyl cellulose
E468
Crosslinked sodium carboxy methyl cellulose
E309
Delta-tocopherol
E310
Propyl gallate
E311
Octyl gallate
E312
Dodecyl gallate
E315
Erythorbic acid
E316
Sodium erythorbate
E320
Butylated hydroxyanisole (BHA)
E321
E122
Azorubine; Carmoisine.E123 Amaranth
E124
Ponceau 4R; Cochineal Red A
E127
Erythrosine
E128
Red 2G
E129
Allura Red AC
E131
Patent Blue V
E132
lndigotine; Indigo Carmine
E280
Propionic acid
E281
Sodium propionate
E282
Calcium propionate
E283
Potassium propionate
E284
Boric acid
E285
Sodium tetraborate; borax
E1105
Lysozyme.
Antioxidants
Xylitol
E950
Acesulfame K
E951
Aspartame
E952
Cyclamic பைடு நூலகம்cid and its Na and Ca salts
E954
Saccharin and its Na, K and Ca salts
E957
Thaumatin
E959
Neohesperidine DC.Emulsifiers, Stabilisers,
E469
Enzymatically hydrolysed carboxy methyl cellulose
E470a
Sodium, potassium and calcium salts of fatty acids
E470b
Magnesium salts of fatty acids
E471
Mono- and diglycerides of fatty acids
E150c
Ammonia caramel
E150d
Sulphite ammonia caramel
E151
Brilliant Black BN; Black PN
E153
Vegetable carbon
E154
Brown FK
E155
Brown HT
E160a
Carotenes
E160b
Annatto; Bixin; Norbixin
Thickenersand Gelling Agents
E322
Lecithins
E400
Alginic acid
E401
Sodium alginate
E402
Potassium alginate
E403
Ammonium alginate
E404
Calcium alginate
E405
Propane-1,2-diol alginate
E434
Polyoxyethylene sorbitan monopalmitate; Polysorbate 40
E435
Polyoxyethylene sorbitan monostearate; Polysorbate 60
E436
Polyoxyethylene sorbitan tristearate; Polysorbate 65
E175
Gold
E180
Litholrubine BK.
Preservatives
E200
Sorbic acid
E202
Potassium sorbate
E203
Calcium sorbate
E210
Benzoic acid
E211
Sodium benzoate
E212
Potassium benzoate
The groups are as follows:
1. Antioxidants
2. Colours
3. Emulsifiers, Stabilisers, Thickeners and Gelling agents.
4. Preservatives
5. Sweeteners
6. Others
When shopping you can find an additive on the list by first looking for its category, such as colour or preservative, and then looking for its name or number.
Butylated hydroxytoluene (BHT).
Sweeteners
E420
(i) Sorbitol
(ii) Sorbitol syrup
E421
Mannitol
E953
lsomalt
E965
(i) Maltitol
(ii) Maltitol syrup
E966
Lactitol
E967
E226
Calcium sulphite
E227
Calcium hydrogen sulphite
E228
Potassium hydrogen sulphite
E230
Biphenyl; diphenyl
E231
Orthophenyl phenol
E232
Sodium orthophenyl phenol
E219
Sodium methyl p-hydroxybenzoate
E220
Sulphur dioxide
E221
Sodium sulphite
E222
Sodium hydrogen sulphite
E223
Sodium metabisuiphite
E224
Potassium metabisulphite
Colours
E100
Curcumin
E101
(i) Riboflavin
(ii) Riboflavin-5'-phosphate
E102
Tartrazine
E104
Quinoline yellow
E110
Sunset Yellow FCF; Orange Yellow S
E120
Cochineal; Carminic acid; Carmines
E133
Brilliant Blue FCF
E141
Chlorophylls and chlorophyllins
E141
Copper complexes of chlorophyll and chlorophyllins
E142
Green S
E150a
Plain caramel
E150b
Caustic sulphite caramel
E406
Agar
E407
Carrageenan
E407a
Processed eucheuma seaweed
E410
Locust bean gum; carob gum
E412
Guar gum
E413
Tragacanth
E414
Acacia gum; gum arabic
E415
Xanthan gum
E440