8.3.2 Heat-treated meat products
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 sausages, pâtés, terrines and luncheon meat. 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 sausages, pâtés, terrines and luncheon meat’. 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 |
| Ascorbic acid E300 | quantum satis | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Beet red E162 | quantum satis | only sausages, patés and terrines. | 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, patés and terrines. | 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, patés and terrines. | 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, patés and terrines. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes |
| Buffered vinegar E267 | — | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. | Regulation (EC) No 1333/2008, Annex II |
| Calcium disodium EDTA E385 | 250 mg/kg | only libamáj, libamáj egészben, libamáj tömbben. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Calcium tartrate E354 | 3,000 mg/l | Authorised under Tartaric acid – tartrates E 334 – 337 and E 354. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben’;. | Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354 |
| Carmines E120 | 100 mg/kg | only sausages, patés and terrines 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 08.3.2 entry 1 |
| Cassia gum E427 | 1,500 mg/kg | — | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Curcumin E100 | 20 mg/kg | only sausages, patés and terrines. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Erythorbic acid E315 | 500 mg/kg | only cured meat products and preserved meat 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 1129/2011 |
| Extracts of rosemary E392 | 150 mg/kg | only meat with a fat content 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 Red No. 40 E129 | 25 mg/kg | only luncheon meat. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Lauric arginate ethyl ester E243 | 160 mg/kg | except emulsified sausages, smoked sausages and liver paste. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2015/1725 |
| 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 438/2013 |
| Neohesperidine DC E959 | 5 mg/kg | as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. | 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, patés and terrines. | 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, patés and terrines. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160c, Paprika extract, capsanthin, capsorubin |
| Potassium acid tartrate E336 | 3,000 mg/l | Authorised under Tartaric acid – tartrates E 334 – 337 and E 354. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben’;. | Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354 |
| Potassium tartrate | 3,000 mg/l | Authorised under Tartaric acid – tartrates E 334 – 337 and E 354. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben’;. | Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354 |
| Sodium acid tartrate E335(i) | 3,000 mg/l | Authorised under Tartaric acid – tartrates E 334 – 337 and E 354. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben’;. | Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354 |
| Sodium ascorbate E301 | quantum satis | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Sodium erythorbate (Sodium isoascorbate) E316 | 500 mg/kg | only cured meat products and preserved meat 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 1129/2011 |
| Sodium potassium tartrate E337 | 3,000 mg/l | Authorised under Tartaric acid – tartrates E 334 – 337 and E 354. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben’;. | Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354 |
| Sodium tartrate E335 | 3,000 mg/l | Authorised under Tartaric acid – tartrates E 334 – 337 and E 354. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben’;. | Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354 |
| Talc E553b | quantum satis | only surface treatment of sausages. | Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011 |
| Tartaric acid E334 | 3,000 mg/l | Authorised under Tartaric acid – tartrates E 334 – 337 and E 354. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben’;. | Regulation (EC) No 1333/2008, Annex II, under Tartaric acid – tartrates E 334 – 337 and E 354 |
| β-Carotene-rich extract from Dunaliella Salina INS 160a(iv) | 20 mg/kg | Authorised under E 160a, Carotenes. only sausages, patés and terrines. | 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 aspic. Note 1: The additives may be added individually or in combination.
- Benzoic acid E210
- Calcium benzoate E213
- Potassium benzoate E212
- Sodium benzoate E211
Caramels — 4 additivesquantum satis. only sausages, patés and terrines.
Group I, Additives — 162 additivesexcept foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
- 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
Nitrites — 2 additivesML = 55 mg/kg. only sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025. Note: (58) Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) (59) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment (XC) The maximum amount that may be added during the manufacturing expressed as NO₂ ion. (XG) The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25 mg/kg expressed as NO₂ ion.
- Potassium nitrite E249
- Sodium nitrite E250
Phosphoric acid - phosphates - di - tri- and polyphosphates — 26 additivesML = 5000 mg/kg. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. Note 1: The additives may be added individually or in combination.
- Calcium dihydrogen diphosphate E450(vii)
- Calcium hydrogen phosphate E341
- Calcium phosphate E341
- Calcium polyphosphate E452
- Calcium pyrophosphate E450
- Dipotassium phosphate E340
- Disodium phosphate E339
- Magnesium dihydrogen diphosphate E450(ix)
- Magnesium dihydrogen phosphate
- Magnesium hydrogen phosphate
- Magnesium phosphates E343
- Monobasic calcium phosphate E341
- Pentapotassium triphosphate
- Phosphoric acid E338
- Potassium dihydrogen phosphate
- Potassium polyphosphate E452
- Sodium acid phosphate
- Sodium acid pyrophosphate E450
- Sodium calcium polyphosphate E452
- Sodium polyphosphate E452
- Sodium pyrophosphate E450(iii)
- Sodium tripolyphosphate E451
- Tetrapotassium pyrophosphate E450(v)
- Tripotassium phosphate
- Trisodium diphosphate E450(ii)
- Trisodium phosphate
Propyl gallate, TBHQ and BHA — 3 additivesML = 200 mg/kg. only dehydrated meat. Note 1: The additives may be added individually or in combination.
- Butylated hydroxyanisole E320
- Propyl gallate E310
- TBHQ E319
Sodium and Calcium stearoyl-2-lactylates — 2 additivesML = 4000 mg/kg. only minced and diced canned meat products. Note 1: The additives may be added individually or in combination.
Sorbic acid - potassium sorbate (SA) — 2 additivesML = 1000 mg/kg. only aspic. Note 1: The additives may be added individually or in combination.
- Potassium sorbate E202
- Sorbic acid E200
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.
- Benzoic acid E210
- Calcium benzoate E213
- Ethyl para-hydroxybenzoate E214
- Methylparaben E218
- Potassium benzoate E212
- Potassium sorbate E202
- Sodium benzoate E211
- Sodium ethyl p-hydroxybenzoate E215
- Sodium methyl p-hydroxybenzoate E219
- Sorbic acid E200