4.2.2 Fruit and vegetables in vinegar, oil, or brine
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 4.2.
Listed for this category
| Additive | Maximum level | Conditions | Citation |
|---|---|---|---|
| Acesulfame potassium E950 | 200 mg/kg or mg/l | only sweet-sour preserves of fruit and vegetables. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Advantame E969 | 3 mg/kg or mg/l | only sweet-sour preserves of fruit and vegetables. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Anthocyanins E163 | quantum satis | (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Aspartame E951 | 300 mg/kg or mg/l | only sweet-sour preserves of fruit and vegetables. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Aspartame-acesulfame salt E962 | 200 mg/kg or mg/l | only sweet-sour preserves of fruit and vegetables. 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) |
| Azorubine (Carmoisine) E122 | 200 mg/kg or mg/l | only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Beet red E162 | quantum satis | (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Beta -carotene E160a | quantum satis | Authorised under E 160a, Carotenes. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | 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. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | 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. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes |
| Calcium saccharin E954 | 160 mg/kg or mg/l | Authorised under E 954, Saccharins. only sweet-sour preserves of fruit and vegetables. 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 |
| Caramel I – plain caramel E150a | quantum satis | Authorised under E 150a-d, Caramels. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels |
| Caramel II - sulfite caramel E150b | quantum satis | Authorised under E 150a-d, Caramels. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels |
| Caramel III - ammonia caramel E150c | quantum satis | Authorised under E 150a-d, Caramels. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels |
| Caramel IV - sulfite ammonia caramel E150d | quantum satis | Authorised under E 150a-d, Caramels. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels |
| Carmines E120 | 200 mg/kg or mg/l | only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. | 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. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | 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 | (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | 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. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | 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. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 141, Copper complexes of chlorophylls, chlorophyllins |
| Enzymatically produced steviol glycosides E960c | 100 mg/kg or mg/l | Authorised under E 960c, Enzymatically produced steviol glycosides. only sweet-sour preserves of fruit and vegetables. 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 |
| FD&C Blue No. 1 E133 | 200 mg/kg or mg/l | only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| FD&C Red No. 40 E129 | 200 mg/kg or mg/l | only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Ferrous gluconate E579 | 150 mg/kg or mg/l | only olives darkened by oxidation. Note (56): Expressed as Fe. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Ferrous lactate E585 | 150 mg/kg or mg/l | only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation. Note (56): Expressed as Fe. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Neohesperidine DC E959 | 100 mg/kg or mg/l | only sweet-sour preserves of fruit and vegetables. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Neotame E961 | 10 mg/kg or mg/l | only sweet-sour preserves of fruit and vegetables. | 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 preserves of red fruit. | 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 preserves of red fruit. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160c, Paprika extract, capsanthin, capsorubin |
| Patent Blue V E131 | 200 mg/kg or mg/l | only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024) |
| Potassium saccharin E954 | 160 mg/kg or mg/l | Authorised under E 954, Saccharins. only sweet-sour preserves of fruit and vegetables. 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 |
| Rebaudioside AM produced via enzymatic conversion of highly purified stevioside stevia leaf extracts E960c(iv) | 100 mg/kg or mg/l | Authorised under E 960c, Enzymatically produced steviol glycosides. only sweet-sour preserves of fruit and vegetables. 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) | 100 mg/kg or mg/l | Authorised under E 960c, Enzymatically produced steviol glycosides. only sweet-sour preserves of fruit and vegetables. 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) | 100 mg/kg or mg/l | Authorised under E 960b, Steviol glycosides from fermentation. only sweet-sour preserves of fruit and vegetables. 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) | 100 mg/kg or mg/l | Authorised under E 960c, Enzymatically produced steviol glycosides. only sweet-sour preserves of fruit and vegetables. 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) | 100 mg/kg or mg/l | Authorised under E 960c, Enzymatically produced steviol glycosides. only sweet-sour preserves of fruit and vegetables. 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 |
| Riboflavin E101 | quantum satis | Authorised under E 101, Riboflavins. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 101, Riboflavins |
| Riboflavin-5′-phosphate (sodium) E101 | quantum satis | Authorised under E 101, Riboflavins. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 101, Riboflavins |
| Saccharin E954 | 160 mg/kg or mg/l | Authorised under E 954, Saccharins. only sweet-sour preserves of fruit and vegetables. 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 E954 | 160 mg/kg or mg/l | Authorised under E 954, Saccharins. only sweet-sour preserves of fruit and vegetables. 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 | 100 mg/kg or mg/l | Authorised under E 960b, Steviol glycosides from fermentation. only sweet-sour preserves of fruit and vegetables. 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 | 100 mg/kg or mg/l | only sweet-sour preserves of fruit and vegetables. 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 E955 | 180 mg/kg or mg/l | only sweet-sour preserves of fruit and vegetables. | 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. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives). | 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 = 1000. only olives and olive-based preparations. 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 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA) — 6 additives(1) ML 2000: only vegetables (excluding olives); (2) ML 1000: only olives and olive-based preparations. 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.
- Benzoic acid E210
- Calcium benzoate E213
- Potassium benzoate E212
- Potassium sorbate E202
- Sodium benzoate E211
- Sorbic acid E200
E 210–213: Benzoic acid — benzoates (BA) — 4 additivesML = 500. only olives and olive-based preparations. 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.
- Benzoic acid E210
- Calcium benzoate E213
- Potassium benzoate E212
- Sodium benzoate E211
E 220–228: Sulphur dioxide — sulphites — 8 additives(1) ML 100: except olives and golden peppers in brine; (2) ML 500: only golden peppers in brine. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
- Calcium hydrogen sulphite E227
- Calcium sulphite E226
- Potassium bisulfite E228
- Potassium metabisulfite E224
- Sodium bisulfite E222
- Sodium metabisulfite E223
- Sodium sulfite E221
- Sulfur dioxide E220
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