1.8 Dairy analogues, including beverage whiteners

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.

Listed for this category

AdditiveMaximum levelConditionsCitation
Polyglycerol esters of fatty acids E475—

(1) ML 5000: only milk and cream analogues; (2) ML 500: only beverage whiteners.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Propylene glycol esters of fatty acids E477—

(1) ML 1000: only beverage whiteners; (2) ML 5000: only milk and cream analogues.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)

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 2000: only analogues of cheese based on protein; (2) quantum satis: only cheese analogues (surface treatment only). 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.
E 251–252: Nitrates — 2 additivesML = 150. only dairy-based cheese analogue. Note (30): In the cheese milk or equivalent level if added after removal of whey and addition of water.
E 280–283: Propionic acid — propionates — 4 additivesquantum satis. only cheese analogues (surface treatment only).
E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates — 26 additives(1) ML 5000: only whipped cream analogues; (2) ML 20000: only processed cheese analogues; (3) ML 30000: only beverage whiteners; (4) ML 50000: only beverage whiteners for vending machines. 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.
E 432–436: Polysorbates — 5 additivesML = 5000. only milk and cream analogues. Note (1): The additives may be added individually or in combination.
E 473–474: Sucrose esters of fatty acids, Sucroglycerides — 2 additives(1) ML 5000: only cream analogues; (2) ML 20000: only beverage whiteners. Note (1): The additives may be added individually or in combination.
E 481–482: Stearoyl-2-lactylates — 2 additivesML = 3000. only beverage whiteners. Note (1): The additives may be added individually or in combination.
E 491–495: Sorbitan esters — 5 additivesML = 5000. only milk and cream analogues; beverage whiteners. Note (1): The additives may be added individually or in combination.
E 551 – 553: Silicon dioxide – silicates — 4 additivesML = 10000. only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination.
Group I — 167 additivesquantum satis.
Group II: Food colours authorised at quantum satis — 25 additivesquantum satis.