12.6 Sauces

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 12.

Listed for this category

AdditiveMaximum levelConditionsCitation
Acesulfame potassium E950350 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Advantame E9694 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Annatto extracts, bixin-based E160b(i)30 mg/kg or mg/l

including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces. 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)30 mg/kg or mg/l

including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces. 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)
Aspartame E951350 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Aspartame-acesulfame salt E962350 mg/kg or mg/l

Note (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent. Note (49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950). Note (50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Calcium disodium EDTA E38575 mg/kg or mg/l

only emulsified sauces.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Calcium saccharin E954160 mg/kg or mg/l

Authorised under E 954, Saccharins. Note (52): Maximum usable levels are expressed in free imide.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 954, Saccharins
Cassia gum E4272,500 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Enzymatically produced steviol glycosides E960c—

Authorised under E 960c, Enzymatically produced steviol glycosides. (1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.

FSA/FSS Register of Food Additive Authorisations, E 960a–c conditions of use (19 February 2026), under E 960c, Enzymatically produced steviol glycosides
Extracts of rosemary E392100 mg/kg or mg/l

Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
FD&C Yellow No. 6 E11030 mg/kg or mg/l

only in pickles and piccalilli. Note (64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Karaya gum E41610,000 mg/kg or mg/l

only emulsified sauces.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Lycopene E160d50 mg/kg or mg/l

Authorised under E 160d, Lycopene. excluding tomato-based sauces.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, Blakeslea trispora INS 160d(iii)50 mg/kg or mg/l

Authorised under E 160d, Lycopene. excluding tomato-based sauces.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, synthetic INS 160d(i)50 mg/kg or mg/l

Authorised under E 160d, Lycopene. excluding tomato-based sauces.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, tomato INS 160d(ii)50 mg/kg or mg/l

Authorised under E 160d, Lycopene. excluding tomato-based sauces.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Neohesperidine DC E95950 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Neotame E961—

(1) ML 12: no further restriction; (2) ML 2: only as flavour enhancer.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Octenyl succinic acid (OSA) modified gum arabic E42310,000 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Polyglycerol esters of interesterified ricinoleic acid E476—

(1) ML 4000: only emulsified sauces with a fat content of less than 20%; (2) ML 8000: only emulsified sauces with a fat content of 20% or more.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Potassium saccharin E954160 mg/kg or mg/l

Authorised under E 954, Saccharins. Note (52): Maximum usable levels are expressed in free imide.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 954, Saccharins
Propylene glycol alginate E4058,000 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Quinoline yellow E10420 mg/kg or mg/l

including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces. Note (64): The total quantity of E 104 and E 110 and the colours in Group III shall not exceed the maximum listed for Group III.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Rebaudioside AM produced via enzymatic conversion of highly purified stevioside stevia leaf extracts E960c(iv)—

Authorised under E 960c, Enzymatically produced steviol glycosides. (1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.

FSA/FSS Register of Food Additive Authorisations, E 960a–c conditions of use (19 February 2026), under E 960c, Enzymatically produced steviol glycosides
Rebaudioside D produced via enzymatic conversion of highly purified rebaudioside A stevia leaf extracts E960c(iii)—

Authorised under E 960c, Enzymatically produced steviol glycosides. (1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.

FSA/FSS Register of Food Additive Authorisations, E 960a–c conditions of use (19 February 2026), under E 960c, Enzymatically produced steviol glycosides
Rebaudioside M from fermentation produced by Yarrowia lipolytica E960b(i)—

Authorised under E 960b, Steviol glycosides from fermentation. (1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.

FSA/FSS Register of Food Additive Authorisations, E 960a–c conditions of use (19 February 2026), under E 960b, Steviol glycosides from fermentation
Rebaudioside M produced via enzymatic conversion of highly purified rebaudioside A stevia leaf extracts E960c(ii)—

Authorised under E 960c, Enzymatically produced steviol glycosides. (1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.

FSA/FSS Register of Food Additive Authorisations, E 960a–c conditions of use (19 February 2026), under E 960c, Enzymatically produced steviol glycosides
Rebaudioside M produced via enzyme modification of steviol glycosides from stevia E960c(i)—

Authorised under E 960c, Enzymatically produced steviol glycosides. (1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.

FSA/FSS Register of Food Additive Authorisations, E 960a–c conditions of use (19 February 2026), under E 960c, Enzymatically produced steviol glycosides
Saccharin E954160 mg/kg or mg/l

Authorised under E 954, Saccharins. Note (52): Maximum usable levels are expressed in free imide.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 954, Saccharins
Sodium saccharin E954160 mg/kg or mg/l

Authorised under E 954, Saccharins. Note (52): Maximum usable levels are expressed in free imide.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 954, Saccharins
Steviol glycosides from fermentation E960b—

Authorised under E 960b, Steviol glycosides from fermentation. (1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.

FSA/FSS Register of Food Additive Authorisations, E 960a–c conditions of use (19 February 2026), under E 960b, Steviol glycosides from fermentation
Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) E960—

(1) ML 120: except soy-bean sauce (fermented and non-fermented); (2) ML 175: only soy-bean sauce (fermented and non-fermented). Note (1): The additives may be added individually or in combination. Note (60): Expressed as steviol equivalents.

FSA/FSS Register of Food Additive Authorisations, E 960a–c conditions of use (19 February 2026)
Sucralose E955450 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Thaumatin E9575 mg/kg or mg/l

only as flavour enhancer.

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 1000: only emulsified sauces with a fat content of 60 % or more; (2) ML 2000: only emulsified sauces with a fat content of less than 60 %. 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 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA) — 6 additives(1) ML 1000: only emulsified sauces with a fat content of 60 % or more; non emulsified sauces; (2) ML 2000: only emulsified sauces with a fat content of less than 60 %. 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 210–213: Benzoic acid — benzoates (BA) — 4 additives(1) ML 1000: only emulsified sauces with a fat content of less than 60 %; (2) ML 500: only emulsified sauces with a fat content of 60 % or more. 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 310–320: Propyl gallate, TBHQ and BHA — 3 additivesML = 200. Note (1): The additives may be added individually or in combination. Note (13): Maximum limit expressed on fat.
E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates — 26 additivesML = 5000. 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 emulsified sauces. Note (1): The additives may be added individually or in combination.
E 473–474: Sucrose esters of fatty acids, Sucroglycerides — 2 additivesML = 10000. Note (1): The additives may be added individually or in combination.
E 491–495: Sorbitan esters — 5 additivesML = 5000. only emulsified sauces. 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. excluding tomato-based sauces.
Group III: Food colours with combined maximum limit — 14 additivesML = 500. including pickles, relishes, chutney and picalilli; excluding tomato-based sauces Period of application: from 1 August 2014. Note (65): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
Group IV: Polyols — 10 additivesquantum satis.