2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

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 2.2.

Listed for this category

AdditiveMaximum levelConditionsCitation
Annatto extracts, bixin-based E160b(i)10 mg/kg or mg/l

excluding reduced fat butter.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Beta -carotene E160aquantum 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
Butylated hydroxytoluene E321100 mg/kg or mg/l

only frying fat.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Calcium disodium EDTA E385100 mg/kg or mg/l

only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Curcumin E100quantum satis

excluding reduced fat butter.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Extracts of rosemary E392100 mg/kg or mg/l

only spreadable fats with a fat content less than 80 %. 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)
Neohesperidine DC E9595 mg/kg or mg/l

only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Polydimethylsiloxane E90010 mg/kg or mg/l

only oils and fats for frying.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Polyglycerol esters of fatty acids E4755,000 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Polyglycerol esters of interesterified ricinoleic acid E4764,000 mg/kg or mg/l

only spreadable fats as defined in Articles 75(1)(h) and 78(1)(f) and in Part VII and Appendix II of Annex VII to Regulation (EC) No 1308/2013 , having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat; liquid vegetable oil emulsions for sale to the final consumer, having a fat content of 70 % or less.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Propylene glycol alginate E4053,000 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Propylene glycol esters of fatty acids E47710,000 mg/kg or mg/l

only fat emulsions for baking purposes.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids E479b5,000 mg/kg or mg/l

only fat emulsions for frying purposes.

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.

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 fat emulsions (excluding butter) with a fat content of 60 % or more; (2) ML 2000: only fat emulsions with a fat content 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 310–320: Propyl gallate, TBHQ and BHA — 3 additivesML = 200. only frying fat. 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 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates — 26 additivesML = 5000. only spreadable fats. 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 = 10000. only fat emulsions for baking. Note (1): The additives may be added individually or in combination.
E 473–474: Sucrose esters of fatty acids, Sucroglycerides — 2 additivesML = 10000. only fat emulsions for baking. Note (1): The additives may be added individually or in combination.
E 481–482: Stearoyl-2-lactylates — 2 additivesML = 10000. Note (1): The additives may be added individually or in combination.
E 491–495: Sorbitan esters — 5 additivesML = 10000. Note (1): The additives may be added individually or in combination.
E 551 – 553: Silicon dioxide – silicates — 4 additivesML = 30000. only tin greasing products Period of application: from 1 February 2014. Note (1): The additives may be added individually or in combination.
Group I — 167 additivesquantum satis.