1.7.5 Processed 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 | 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) | 8 mg/kg or mg/l | 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) |
| Azorubine (Carmoisine) E122 | 100 mg/kg or mg/l | only flavoured processed cheese. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Beta -carotene E160a | quantum satis | Authorised under E 160a, Carotenes. | 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. | 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. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes |
| Carmines E120 | 100 mg/kg or mg/l | only flavoured processed cheese Period of application: from 1 August 2014. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b. 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. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Carotenal, beta-apo-8'- E160e | 100 mg/kg or mg/l | only flavoured processed cheese. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Cassia gum E427 | 2,500 mg/kg or mg/l | — | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Curcumin E100 | 100 mg/kg or mg/l | only flavoured processed cheese. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| FD&C Yellow No. 5 E102 | 100 mg/kg or mg/l | only flavoured processed cheese. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Lutein esters from Tagetes erecta INS 161b(iii) | 100 mg/kg or mg/l | Authorised under E 161b, Lutein. only flavoured processed cheese. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 161b, Lutein |
| Lutein from Tagetes erecta E161b | 100 mg/kg or mg/l | Authorised under E 161b, Lutein. only flavoured processed cheese. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 161b, Lutein |
| Lycopene E160d | 5 mg/kg or mg/l | Authorised under E 160d, Lycopene. only flavoured processed cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene |
| Lycopene, Blakeslea trispora INS 160d(iii) | 5 mg/kg or mg/l | Authorised under E 160d, Lycopene. only flavoured processed cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene |
| Lycopene, synthetic INS 160d(i) | 5 mg/kg or mg/l | Authorised under E 160d, Lycopene. only flavoured processed cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene |
| Lycopene, tomato INS 160d(ii) | 5 mg/kg or mg/l | Authorised under E 160d, Lycopene. only flavoured processed cheese. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene |
| 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. | 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. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160c, Paprika extract, capsanthin, capsorubin |
| β-Carotene-rich extract from Dunaliella Salina INS 160a(iv) | quantum satis | Authorised under E 160a, Carotenes. | 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 additivesML = 2000. 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 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates — 26 additivesML = 20000. Note (1): The additives may be added individually or in combination. Note (4): The maximum level is expressed as P 2 O 5. E 450 (ix) is not included.
- 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
E 551 – 553: Silicon dioxide – silicates — 4 additivesML = 10000. 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
Group I — 167 additivesquantum satis.
- 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)
- 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
- Calcium tartrate E354
- 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
- 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 acid tartrate E336
- 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
- Potassium tartrate
- Powdered cellulose E460
- Processed eucheuma seaweed (PES) E407a
- Sodium acetate E262
- Sodium acid tartrate E335(i)
- 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 potassium tartrate E337
- Sodium sesquicarbonate
- Sodium sulfate
- Sodium sulphates E514
- Sodium tartrate E335
- 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 E334
- 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: Food colours authorised at quantum satis — 25 additivesquantum satis. only flavoured processed cheese.
- Anthocyanins E163
- Beet red E162
- Beta -carotene E160a
- beta-Carotenes, Blakeslea trispora
- beta-Carotenes, vegetable
- Calcium carbonate E170
- Caramel I – plain caramel E150a
- Caramel II - sulfite caramel E150b
- Caramel III - ammonia caramel E150c
- Caramel IV - sulfite ammonia caramel E150d
- Chlorophyllin copper complexes, potassium and sodium salts
- Chlorophylls E140
- Chlorophylls, copper complexes
- Copper complexes of chlorophylls and chlorophyllins E141
- Iron oxide, black
- Iron oxide, red
- Iron oxide, yellow
- Iron oxides and hydroxides E172
- Paprika extract
- Paprika extract, capsanthin, capsorubin E160c
- Riboflavin E101
- Riboflavin-5′-phosphate (sodium) E101
- Titanium dioxide E171
- Vegetable carbon E153
- β-Carotene-rich extract from Dunaliella Salina