4.2.2 Fruit and vegetables in vinegar oil or brine

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 4.2.

Listed for this category

Additive	Maximum level	Conditions	Citation
Acesulfame potassium E950	200 mg/kg	only sweet-sour preserves of fruit and vegetables.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Advantame E969	3 mg/kg	only sweet-sour preserves of fruit and vegetables.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0497/2014
Anthocyanins E163	quantum satis	only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Aspartame E951	300 mg/kg	only sweet-sour preserves of fruit and vegetables.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Aspartame-acesulfame salt E962	200 mg/kg	only sweet-sour preserves of fruit and vegetables. Note 11(a): Limits are expressed as acesulfame K equivalent.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Azorubine (Carmoisine) E122	200 mg/kg	only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
Beet red E162	quantum satis	only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Beta -carotene E160a	quantum satis	Authorised under E 160a, Carotenes. only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes
beta-Carotenes, Blakeslea trispora INS 160a(iii)	quantum satis	Authorised under E 160a, Carotenes. only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes
beta-Carotenes, vegetable INS 160a(ii)	quantum satis	Authorised under E 160a, Carotenes. only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes
Calcium saccharin E954	160 mg/kg	Authorised under E 954, Saccharin and its Na, K and Ca salts. only sweet-sour preserves of fruit and vegetables. 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
Carmines E120	200 mg/kg	only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
Chlorophyllin copper complexes, potassium and sodium salts INS 141(ii)	quantum satis	Authorised under E 141, Copper complexes of chlorophylls and chlorophyllins. only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 141, Copper complexes of chlorophylls and chlorophyllins
Chlorophylls E140	quantum satis	only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Chlorophylls, copper complexes INS 141(i)	quantum satis	Authorised under E 141, Copper complexes of chlorophylls and chlorophyllins. only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 141, Copper complexes of chlorophylls and chlorophyllins
Copper complexes of chlorophylls and chlorophyllins E141	quantum satis	Authorised under E 141, Copper complexes of chlorophylls and chlorophyllins. only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 141, Copper complexes of chlorophylls and chlorophyllins
FD&C Blue No. 1 E133	200 mg/kg	only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
FD&C Red No. 40 E129	200 mg/kg	only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
Ferrous gluconate E579	150 mg/kg	only olives darkened by oxidation. Note 56: Expressed as Fe.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Ferrous lactate E585	150 mg/kg	only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation’. Note 56: Expressed as Fe.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2019/0891
Neohesperidine DC E959	100 mg/kg	only sweet-sour preserves of fruit and vegetables.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Neotame E961	10 mg/kg	only sweet-sour preserves of fruit and vegetables.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Paprika extract INS 160c(ii)	quantum satis	Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only preserves of red fruit.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160c, Paprika extract, capsanthin, capsorubin
Paprika extract, capsanthin, capsorubin E160c	quantum satis	Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only preserves of red fruit.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160c, Paprika extract, capsanthin, capsorubin
Patent Blue V E131	200 mg/kg	only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
Potassium saccharin E954	160 mg/kg	Authorised under E 954, Saccharin and its Na, K and Ca salts. only sweet-sour preserves of fruit and vegetables. 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
Riboflavin E101	quantum satis	Authorised under E 101, Riboflavins. only preserves of red fruit.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 101, Riboflavins
Riboflavin-5′-phosphate (sodium) E101	quantum satis	Authorised under E 101, Riboflavins. only preserves of red fruit.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 101, Riboflavins
Saccharin E954	160 mg/kg	Authorised under E 954, Saccharin and its Na, K and Ca salts. only sweet-sour preserves of fruit and vegetables. 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 saccharin E954	160 mg/kg	Authorised under E 954, Saccharin and its Na, K and Ca salts. only sweet-sour preserves of fruit and vegetables. 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
Sucralose E955	180 mg/kg	only sweet-sour preserves of fruit and vegetables.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
β-Carotene-rich extract from Dunaliella Salina INS 160a(iv)	quantum satis	Authorised under E 160a, Carotenes. only vegetables (excluding olives).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes

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 = 500 mg/kg. only olives and olive-based preparations. Note 1: The additives may be added individually or in combination.

Caramels — 4 additivesquantum satis. only vegetables (excluding olives).

Caramel I – plain caramel E150a
Caramel II - sulfite caramel E150b
Caramel III - ammonia caramel E150c
Caramel IV - sulfite ammonia caramel E150d

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

Sorbic acid - potassium sorbate (SA) — 2 additivesML = 1000 mg/kg. only olives and olive-based preparations. 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 = 2000 mg/kg. only vegetables (excluding olives). Note 1: The additives may be added individually or in combination.

Steviol glycosides — 9 additivesML = 100 mg/kg. only sweet-sour preserves of fruit and vegetables’;.

Sulphur dioxide - sulphites — 8 additivesML = 100 mg/kg. except olives and golden peppers in brine. Note 3: Maximum levels are expressed as SO 2 and relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.