12.6 Sauces

EU food category, from Regulation (EC) No 1333/2008, Annex II, Part D.

Under Annex II, an additive may be used only in the foods and under the conditions listed for them. This page shows what is listed for this category. It does not infer anything from broader categories: where Annex II extends a broader category's provisions to its subcategories, it says so in that category's own listing. See the broader category 12.

Listed for this category

Additive	Maximum level	Conditions	Citation
Acesulfame potassium E950	350 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Advantame E969	4 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0497/2014
Annatto extracts, bixin-based E160b(i)	30 mg/kg	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces. Note 94: When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2020/0771
Annatto extracts, norbixin-based E160b(ii)	30 mg/kg	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces’. Note 94: When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2020/0771
Aspartame E951	350 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Aspartame-acesulfame salt E962	350 mg/kg	Note 49: The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Calcium disodium EDTA E385	75 mg/kg	only emulsified sauces.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Calcium saccharin E954	160 mg/kg	Authorised under E 954, Saccharin and its Na, K and Ca salts. Note 52: Maximum usable levels are expressed in free imide.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 954, Saccharin and its Na, K and Ca salts
Calcium tartrate E354	4,000 mg/l	Authorised under Tartaric acid – tartrates E 334 – 337 and E 354.	Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354
Cassia gum E427	2,500 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Extracts of rosemary E392	100 mg/kg	Note 41: Expressed on fat basis.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
FD&C Yellow No. 6 E110	30 mg/kg	only in pickles and piccalilli. Note 64: The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
Karaya gum E416	10,000 mg/kg	only emulsified sauces.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Lycopene E160d	50 mg/kg	Authorised under E 160d, Lycopene. excluding tomato-based sauces.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160d, Lycopene
Lycopene, Blakeslea trispora INS 160d(iii)	50 mg/kg	Authorised under E 160d, Lycopene. excluding tomato-based sauces.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160d, Lycopene
Lycopene, synthetic INS 160d(i)	50 mg/kg	Authorised under E 160d, Lycopene. excluding tomato-based sauces.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160d, Lycopene
Lycopene, tomato INS 160d(ii)	50 mg/kg	Authorised under E 160d, Lycopene. excluding tomato-based sauces.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160d, Lycopene
Neohesperidine DC E959	50 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Neotame E961	12 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Octenyl succinic acid (OSA) modified gum arabic E423	10,000 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0817/2013
Polyglycerol esters of interesterified ricinoleic acid E476	8,000 mg/kg	only emulsified sauces with a fat content of 20 % or more’.	Regulation (EC) No 1333/2008, Annex II, as amended by COMMISSION REGULATION (EU) 2023/1329 of 29 June 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polyglycerol polyricinoleate (E 476) and the Annex to Commission Regulation (EU) No 231/2012 as regards specifications for glycerol (E 422), polyglycerol esters of fatty acids (E 475) and polyglycerol polyricinoleate (E 476)
Potassium acid tartrate E336	4,000 mg/l	Authorised under Tartaric acid – tartrates E 334 – 337 and E 354.	Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354
Potassium saccharin E954	160 mg/kg	Authorised under E 954, Saccharin and its Na, K and Ca salts. Note 52: Maximum usable levels are expressed in free imide.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 954, Saccharin and its Na, K and Ca salts
Potassium tartrate	4,000 mg/l	Authorised under Tartaric acid – tartrates E 334 – 337 and E 354.	Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354
Propylene glycol alginate E405	8,000 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Quinoline yellow E104	20 mg/kg	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces. Note 64: The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
Saccharin E954	160 mg/kg	Authorised under E 954, Saccharin and its Na, K and Ca salts. Note 52: Maximum usable levels are expressed in free imide.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 954, Saccharin and its Na, K and Ca salts
Sodium acid tartrate E335(i)	4,000 mg/l	Authorised under Tartaric acid – tartrates E 334 – 337 and E 354.	Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354
Sodium potassium tartrate E337	4,000 mg/l	Authorised under Tartaric acid – tartrates E 334 – 337 and E 354.	Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354
Sodium saccharin E954	160 mg/kg	Authorised under E 954, Saccharin and its Na, K and Ca salts. Note 52: Maximum usable levels are expressed in free imide.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 954, Saccharin and its Na, K and Ca salts
Sodium tartrate E335	4,000 mg/l	Authorised under Tartaric acid – tartrates E 334 – 337 and E 354.	Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354
Sucralose E955	450 mg/kg	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Tartaric acid E334	4,000 mg/l	Authorised under Tartaric acid – tartrates E 334 – 337 and E 354.	Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354
Thaumatin E957	5 mg/kg	only as flavour enhancer.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2018/0677

Permitted as members of an additive group

Annex II authorises some additives collectively. Each group below shares one set of conditions for this category.

Benzoic acid - benzoates (BA) — 4 additivesML = 1000 mg/kg. only emulsified sauces with a fat content of less than 60 %. Note 1: The additives may be added individually or in combination.

Group I, Additives — 162 additivesML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.

Acetic acid E260
Acetic and fatty acid esters of glycerol E472a
Acetylated distarch adipate E1422
Acetylated distarch phosphate E1414
Acetylated oxidized starch E1451
Agar E406
Alginic acid E400
Alpha-tocopherol E307
Ammonium alginate E403
Ammonium bicarbonate
Ammonium carbonate
Ammonium carbonates E503
Ammonium hydroxide E527
Argon E938
Ascorbic acid E300
Ascorbyl palmitate E304
Ascorbyl stearate E304(ii)
Buffered vinegar E267
Calcium 5'-guanylate E629
Calcium 5'-inosinate E633
Calcium 5'-ribonucleotides E634
Calcium acetate E263
Calcium alginate E404
Calcium ascorbate E302
Calcium carbonate E170
Calcium chloride E509
Calcium citrate E333
Calcium di-L-glutamate E623
Calcium gluconate E578
Calcium hydroxide E526
Calcium lactate E327
Calcium malate, D, L-
Calcium malates E352
Calcium oxide E529
Calcium sulfate E516
Carbon dioxide E290
Carob bean gum E410
Carrageenan E407
Citric acid E330
Citric and fatty acid esters of glycerol E472c
Delta-tocopherol E309
Diacetyltartaric and fatty acid esters of glycerol E472e
Dicalcium citrate E333(ii)
Dipotassium 5'-guanylate E628
Disodium 5'-ribonucleotides E635
Disodium citrate E331(ii)
Disodium guanylate E627
Disodium inosinate E631
Distarch phosphate E1412
Erythritol E968
Ethyl cellulose E462
Fatty acids E570
Gamma-tocopherol E308
Gellan gum E418
Gluconic acid E574
Glucono delta-lactone E575
Glutamic acid E620
Glycerin E422
Glycine E640
Guanylic acid, 5'- E626
Guar gum E412
Gum arabic (Acacia gum) E414
Gum tragacanth E413
Helium E939
Hydrochloric acid E507
Hydrogen E949
Hydroxypropyl cellulose E463
Hydroxypropyl distarch phosphate E1442
Hydroxypropyl methylcellulose E464
Hydroxypropyl starch E1440
Inosinic acid, 5'- E630
Invertase E1103
Isomalt (Hydrogenated isomaltulose) E953
Konjac flour E425
L-Cysteine E920
Lactic acid E270
Lactic and fatty acid esters of glycerol E472b
Lactitol E966
Lecithin E322
Lecithin, partially hydrolysed
Magnesium carbonate E504
Magnesium chloride E511
Magnesium di-L-glutamate E625
Magnesium hydroxide E528
Magnesium hydroxide carbonate
Magnesium oxide E530
Magnesium salts of fatty acids E470b
Malic acid E296
Maltitol
Maltitol syrup E965
Mannitol E421
Mannitol manufactured by fermentation E421(ii)
Methyl cellulose E461
Methyl ethyl cellulose E465
Microcrystalline cellulose (Cellulose gel) E460(i)
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids E472f
Mono- and di-glycerides of fatty acids E471
Monoammonium glutamate E624
Monocalcium citrate E333(i)
Monopotassium glutamate E622
Monosodium L-glutamate E621
Monostarch phosphate E1410
Nitrogen E941
Nitrous oxide E942
Oxidized starch E1404
Oxygen E948
Pectins E440
Phosphated distarch phosphate E1413
Polydextrose E1200
Potassium 5’-inosinate E632
Potassium acetate E261
Potassium alginate E402
Potassium bicarbonate E501
Potassium carbonate E501
Potassium chloride E508
Potassium citrates E332
Potassium diacetate
Potassium dihydrogen citrate
Potassium gluconate E577
Potassium hydrogen sulfate E515(ii)
Potassium hydroxide E525
Potassium lactate E326
Potassium malate E351
Potassium sulfate
Potassium sulphates E515
Powdered cellulose E460
Processed eucheuma seaweed (PES) E407a
Sodium acetate E262
Sodium alginate E401
Sodium ascorbate E301
Sodium bicarbonate E500
Sodium carbonate E500
Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed) E469
Sodium carboxymethylcellulose E466
Sodium citrate
Sodium citrates E331
Sodium diacetate E262
Sodium dihydrogen citrate
Sodium DL-malate
Sodium gluconate E576
Sodium hydrogen DL-malate
Sodium hydrogen sulfate
Sodium hydroxide E524
Sodium lactate E325
Sodium malates E350
Sodium sesquicarbonate
Sodium sulfate
Sodium sulphates E514
Sodium, potassium and calcium salts of fatty acids E470a
Sorbitol E420
Sorbitol syrup
Soybean hemicellulose E426
Starch acetate E1420
Starch sodium octenyl succinate E1450
Sulfuric acid E513
Tara gum E417
Tartaric acid esters of mono- and diglycerides of fatty acids E472d
Tocopherol-rich extract E306
Triammonium citrate E380
Tripotassium citrate
Xanthan gum E415
Xylitol E967

Group II, Colours atquantum satis — 24 additivesquantum satis. excluding tomato-based sauces.

Group IV, Polyols — 10 additivesquantum satis.

Erythritol E968
Isomalt (Hydrogenated isomaltulose) E953
Lactitol E966
Maltitol
Maltitol syrup E965
Mannitol E421
Mannitol manufactured by fermentation E421(ii)
Sorbitol E420
Sorbitol syrup
Xylitol E967

Phosphoric acid - phosphates - di - tri- and polyphosphates — 26 additivesML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.

Polysorbates — 5 additivesML = 5000 mg/kg. only emulsified sauces. Note 1: The additives may be added individually or in combination.

Polyoxyethylene (20) sorbitan monolaurate E432
Polyoxyethylene (20) sorbitan monopalmitate E434
Polysorbate 60 E435
Polysorbate 65 E436
Polysorbate 80 E433

Propyl gallate, TBHQ and BHA — 3 additivesML = 200 mg/kg. Note 1: The additives may be added individually or in combination.

Sorbic acid - potassium sorbate (SA) — 2 additivesML = 2000 mg/kg. only mulsified sauces with a fat content of less than 60 %. Note 1: The additives may be added individually or in combination.

Potassium sorbate E202
Sorbic acid E200

Sorbic acid – potassium sorbate; Benzoic acid – benzoates — 6 additivesML = 1000 mg/kg. only emulsified sauces with a fat content of 60 % or more; non emulsified sauces. Note 1: The additives may be added individually or in combination.

Sorbitan esters — 5 additivesML = 5000 mg/kg. only emulsified sauces. Note 1: The additives may be added individually or in combination.

Steviol glycosides — 9 additivesML = 175 mg/kg. Only soy-bean sauce (fermented and non-fermented)’;.

Sucrose esters of fatty acids-sucroglycerides — 2 additivesML = 10000 mg/kg. Note 1: The additives may be added individually or in combination.

Sucroglycerides E474
Sucrose esters of fatty acids E473