8.3.1 Non-heat-treated processed meat

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 8.3.

Listed for this category

Additive	Maximum level	Conditions	Citation
Annatto extracts, bixin-based E160b(i)	20 mg/kg	only chorizo sausage, salchichon, pasturmas and sobrasada. 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)	20 mg/kg	only chorizo sausage, salchichon, pasturmas and sobrasada’. 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
Beet red E162	quantum satis	only sausages.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Beta -carotene E160a	20 mg/kg	Authorised under E 160a, Carotenes. only sausages.	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)	20 mg/kg	Authorised under E 160a, Carotenes. only sausages.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes
beta-Carotenes, vegetable INS 160a(ii)	20 mg/kg	Authorised under E 160a, Carotenes. only sausages.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes
Carmines E120	50 mg/kg; 100 mg/kg; 200 mg/kg; quantum satis	only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking. only sausages Period of application: from 1 August 2014. Note: (66) Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. only chorizo sausage/salchichon. only pasturmas Period of application: from 1 August 2014. Note: (66) Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.	Regulation (EC) No 1333/2008, Annex II, consolidated text 02008R1333-20260818, Part E 08.3.1 entry 1
Curcumin E100	20 mg/kg	only sausages.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Erythorbic acid E315	500 mg/kg	only cured products and preserved products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2015/0647
Extracts of rosemary E392	15 mg/kg	only meat with a fat content not higher than 10%, excluding dried sausages. Note 41: Expressed on fat basis.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0723/2013
FD&C Yellow No. 6 E110	15 mg/kg	only sobrasada.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
Natamycin (pimaricin) E235	1 mg/kg	only surface treatment of dried cured sausages. Note 8: mg/dm 2 surface (not present at a depth of 5 mm).	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Neohesperidine DC E959	5 mg/kg	as flavour enhancer only.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Paprika extract INS 160c(ii)	10 mg/kg	Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only sausages.	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	10 mg/kg	Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only sausages.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160c, Paprika extract, capsanthin, capsorubin
Ponceau 4R (Cochineal red A) E124	50 mg/kg	only chorizo sausage/salchichon.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 0232/2012
Riboflavin E101	quantum satis	Authorised under E 101, Riboflavins. only pasturmas.	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 pasturmas.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 101, Riboflavins
Sodium erythorbate (Sodium isoascorbate) E316	500 mg/kg	only cured products and preserved products. Note 9: E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2015/0647
Talc E553b	quantum satis	only surface treatment of sausages.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
β-Carotene-rich extract from Dunaliella Salina INS 160a(iv)	20 mg/kg	Authorised under E 160a, Carotenes. only sausages.	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.

Caramels — 4 additivesquantum satis. only sausages.

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

Nitrates — 2 additivesML = 110 mg/kg. only large bacon primals and dry sausages without nitrites added Period of application: from 9 October 2025’;. Note 7: Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3.

Potassium nitrate E252
Sodium nitrate E251

Nitrites — 2 additivesML = 80 mg/kg. Period of application: from 9 October 2025. Note: (XC) The maximum amount that may be added during the manufacturing expressed as NO₂ ion. (XD) The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO₂ ion.

Potassium nitrite E249
Sodium nitrite E250

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

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

Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates — 10 additivesquantum satis. only surface treatment of dried meat products. Note 1: The additives may be added individually or in combination.