1.7.2 Ripened cheese
GB food category, from assimilated Regulation (EC) No 1333/2008, Annex II, Part D, as at 28 June 2024.
In Great Britain an additive may be used only in the foods and under the conditions listed for them. Since 1 April 2025 those conditions are Annex II as it stood on 28 June 2024, read with the FSA and FSS register of authorisations. 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 1.7.
Listed for this category
| Additive | Maximum level | Conditions | Citation |
|---|---|---|---|
| Annatto extracts, bixin-based E160b(i) | 15 mg/kg or mg/l | only ripened orange, yellow and broken-white cheese and red and green pesto cheese. 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. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Annatto extracts, norbixin-based E160b(ii) | — | (1) ML 15: only ripened orange, yellow and broken-white cheese and red and green pesto cheese; (2) ML 50: only red Leicester cheese; (3) ML 35: only Mimolette cheese. 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. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Anthocyanins E163 | quantum satis | only red marbled cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Beta -carotene E160a | quantum satis | Authorised under E 160a, Carotenes. only ripened orange, yellow and broken-white cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes |
| beta-Carotenes, Blakeslea trispora INS 160a(iii) | quantum satis | Authorised under E 160a, Carotenes. only ripened orange, yellow and broken-white cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes |
| beta-Carotenes, vegetable INS 160a(ii) | quantum satis | Authorised under E 160a, Carotenes. only ripened orange, yellow and broken-white cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes |
| Calcium carbonate E170 | quantum satis | — | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Calcium chloride E509 | quantum satis | — | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Carmines E120 | 125 mg/kg or mg/l | only red marbled cheese and red pesto cheese. Note (83): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Chlorophyllin copper complexes, potassium and sodium salts INS 141(ii) | quantum satis | Authorised under E 141, Copper complexes of chlorophylls, chlorophyllins. only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 141, Copper complexes of chlorophylls, chlorophyllins |
| Chlorophylls E140 | quantum satis | only sage Derby cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Chlorophylls, copper complexes INS 141(i) | quantum satis | Authorised under E 141, Copper complexes of chlorophylls, chlorophyllins. only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 141, Copper complexes of chlorophylls, chlorophyllins |
| Copper complexes of chlorophylls and chlorophyllins E141 | quantum satis | Authorised under E 141, Copper complexes of chlorophylls, chlorophyllins. only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 141, Copper complexes of chlorophylls, chlorophyllins |
| Glucono delta-lactone E575 | quantum satis | — | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Hexamethylene tetramine E239 | — | Maximum level: 25 mg/kg residual amount, expressed as formaldehyde. only Provolone cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Lysozyme E1105 | quantum satis | — | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Magnesium carbonate E504 | quantum satis | Authorised under E 504, Magnesium carbonates. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 504, Magnesium carbonates |
| Magnesium hydroxide carbonate INS 504(ii) | quantum satis | Authorised under E 504, Magnesium carbonates. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 504, Magnesium carbonates |
| Natamycin (pimaricin) E235 | — | Maximum level: 1 mg/dm 2 surface (not present at a depth of 5 mm). only for the external treatment of uncut hard, semi-hard and semi-soft cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Nisin preparation E234 | 12.5 mg/kg or mg/l | Note (29): This substance may be present naturally in certain cheeses as a result of fermentation processes. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Paprika extract INS 160c(ii) | quantum satis | Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only ripened orange, yellow and broken-white cheese and red pesto cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160c, Paprika extract, capsanthin, capsorubin |
| Paprika extract, capsanthin, capsorubin E160c | quantum satis | Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only ripened orange, yellow and broken-white cheese and red pesto cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160c, Paprika extract, capsanthin, capsorubin |
| Powdered cellulose E460 | quantum satis | only sliced and grated ripened cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Sodium bicarbonate E500 | quantum satis | only sour milk cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Vegetable carbon E153 | quantum satis | only morbier cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| β-Carotene-rich extract from Dunaliella Salina INS 160a(iv) | quantum satis | Authorised under E 160a, Carotenes. only ripened orange, yellow and broken-white cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), 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.
E 200 – 202: Sorbic acid – potassium sorbate (SA) — 2 additives(1) ML 1000: only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods; (2) quantum satis: only ripened products surface treatment. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
- Potassium sorbate E202
- Sorbic acid E200
E 251–252: Nitrates — 2 additivesML = 150. only hard, semi-hard and semi-soft cheese. Note (30): In the cheese milk or equivalent level if added after removal of whey and addition of water.
- Potassium nitrate E252
- Sodium nitrate E251
E 280–283: Propionic acid — propionates — 4 additivesquantum satis. surface treatment only.
- Calcium propionate E282
- Potassium propionate E283
- Propionic acid E280
- Sodium propionate E281
E 551 – 553: Silicon dioxide – silicates — 4 additivesML = 10000. only sliced or grated cheese hard and semi-hard cheese Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination.
- Calcium silicate E552
- Magnesium silicate E553a
- Silicon dioxide E551
- Talc E553b