5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4

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 5.

Listed for this category

Additive	Maximum level	Conditions	Citation
Acesulfame potassium E950	—	(1) ML 1000: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 500: only confectionery with no added sugar; (3) ML 500: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 350: only sauces.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Advantame E969	—	(1) ML 20: only starch based confectionary energy reduced or with no added sugar; (2) ML 10: only confectionary with no added sugar; (3) ML 20: only cocoa or dried fruit based, energy reduced or with no added sugar; (4) ML 4: only sauces.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Aluminium E173	quantum satis	only external coating of sugar confectionery for the decoration of cakes and pastries.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Ammonium salts of phosphatidic acid E442	10,000 mg/kg or mg/l	only cocoa-based confectionery.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Annatto extracts, bixin-based E160b(i)	80 mg/kg or mg/l	only decorations and coatings. 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)	20 mg/kg or mg/l	only decorations and coatings. 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 E951	—	(1) ML 2000: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 1000: only confectionery with no added sugar; (3) ML 2000: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 350: only sauces.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Aspartame-acesulfame salt E962	—	(1) ML 1000: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 500: only confectionery with no added sugar; (3) ML 500: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 350: only sauces. 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)
Beeswax (yellow and white) E901	quantum satis	as glazing agent only.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Calcium cyclamate INS 952(ii)	250 mg/kg or mg/l	Authorised under E 952, Cyclamates. only flavoured cream spray cans energy-reduced or with no added sugar. Note (51): Maximum usable levels are expressed in free acid.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 952, Cyclamates
Calcium saccharin E954	—	Authorised under E 954, Saccharins. (1) ML 300: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 500: only confectionery with no added sugar; (3) ML 500: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 160: only sauces. 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
Candelilla wax E902	quantum satis	as glazing agent only.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Carnauba wax E903	—	(1) ML 500: as glazing agent only; (2) ML 200: as glazing agent only for small fine bakery wares, coated with chocolate.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Cassia gum E427	2,500 mg/kg or mg/l	only fillings toppings and coatings for fine bakery wares and dessert.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Cyclamic acid INS 952(i)	250 mg/kg or mg/l	Authorised under E 952, Cyclamates. only flavoured cream spray cans energy-reduced or with no added sugar. Note (51): Maximum usable levels are expressed in free acid.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 952, Cyclamates
Cyclamic acid and its Na and Ca salts E952	250 mg/kg or mg/l	Authorised under E 952, Cyclamates. only flavoured cream spray cans energy-reduced or with no added sugar. Note (51): Maximum usable levels are expressed in free acid.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 952, Cyclamates
Enzymatically produced steviol glycosides E960c	—	Authorised under E 960c, Enzymatically produced steviol glycosides. (1) ML 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. 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 E392	100 mg/kg or mg/l	only sauces. 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 E110	35 mg/kg or mg/l	(1) ML 35: only decorations, coatings and sauces, except fillings; (2) ML 35: only fillings. Note (61): The total quantity of E 104, E 110, E 124 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)
Fumaric acid E297	—	(1) ML 1000: no further restriction; (2) ML 2500: only fillings and toppings for fine bakery ware.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Gold E175	quantum satis	only decoration of chocolates.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Hydrogenated poly-1-decenes E907	2,000 mg/kg or mg/l	as glazing agent only.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Karaya gum E416	5,000 mg/kg or mg/l	only fillings, toppings and coatings for fine bakery wares and desserts.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Lycopene E160d	—	Authorised under E 160d, Lycopene. (1) ML 30: except red coating of hard-sugar coated chocolate confectionery; (2) ML 200: only red coating of hard-sugar coated chocolate confectionery.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, Blakeslea trispora INS 160d(iii)	—	Authorised under E 160d, Lycopene. (1) ML 30: except red coating of hard-sugar coated chocolate confectionery; (2) ML 200: only red coating of hard-sugar coated chocolate confectionery.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, synthetic INS 160d(i)	—	Authorised under E 160d, Lycopene. (1) ML 30: except red coating of hard-sugar coated chocolate confectionery; (2) ML 200: only red coating of hard-sugar coated chocolate confectionery.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, tomato INS 160d(ii)	—	Authorised under E 160d, Lycopene. (1) ML 30: except red coating of hard-sugar coated chocolate confectionery; (2) ML 200: only red coating of hard-sugar coated chocolate confectionery.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Neohesperidine DC E959	—	(1) ML 150: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 100: only confectionery with no added sugar; (3) ML 100: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 50: only sauces.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Neotame E961	—	(1) ML 65: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 3: only starch-based confectionery energy-reduced or with no added sugar, as flavour enhancer; (3) ML 32: only confectionery with no added sugar; (4) ML 65: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (5) ML 12: only sauces; (6) ML 2: only sauces as flavour enhancer.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Octenyl succinic acid (OSA) modified gum arabic E423	10,000 mg/kg or mg/l	Only icings.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Petroleum wax E905	quantum satis	surface treatment only.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Polydimethylsiloxane E900	10 mg/kg or mg/l	—	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Polyglycerol esters of fatty acids E475	2,000 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	5,000 mg/kg or mg/l	only cocoa-based confectionery.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Ponceau 4R (Cochineal red A) E124	55 mg/kg or mg/l	(1) ML 55: only decorations, coatings and sauces, except fillings; (2) ML 55: only fillings. Note (61): The total quantity of E 104, E 110, E 124 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)
Potassium saccharin E954	—	Authorised under E 954, Saccharins. (1) ML 300: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 500: only confectionery with no added sugar; (3) ML 500: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 160: only sauces. 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 E405	—	(1) ML 1500: no further restriction; (2) ML 5000: only fillings, toppings and coatings for fine bakery wares and desserts.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Propylene glycol esters of fatty acids E477	—	(1) ML 5000: no further restriction; (2) ML 30000: only whipped dessert toppings other than cream.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Quinoline yellow E104	50 mg/kg or mg/l	(1) ML 50: only decorations, coatings and sauces, except fillings; (2) ML 50: only fillings. Note (61): The total quantity of E 104, E 110, E 124 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 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. 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 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. 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 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. 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 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. 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 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. 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 E954	—	Authorised under E 954, Saccharins. (1) ML 300: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 500: only confectionery with no added sugar; (3) ML 500: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 160: only sauces. 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
Shellac, bleached E904	quantum satis	as glazing agent only.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Silver E174	quantum satis	only decoration of chocolates.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Sodium cyclamate INS 952(iv)	250 mg/kg or mg/l	Authorised under E 952, Cyclamates. only flavoured cream spray cans energy-reduced or with no added sugar. Note (51): Maximum usable levels are expressed in free acid.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 952, Cyclamates
Sodium saccharin E954	—	Authorised under E 954, Saccharins. (1) ML 300: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 500: only confectionery with no added sugar; (3) ML 500: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 160: only sauces. 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
Sorbitan tristearate E492	10,000 mg/kg or mg/l	only cocoa-based confectionery.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Steviol glycosides from fermentation E960b	—	Authorised under E 960b, Steviol glycosides from fermentation. (1) ML 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. 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 330: only confectionery with no added sugar; (2) ML 270: only cocoa or dried fruit based; energy-reduced or with no added sugar. 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	—	(1) ML 1000: only starch-based confectionery energy-reduced or with no added sugar; (2) ML 1000: only confectionery with no added sugar; (3) ML 800: only cocoa or dried fruit-based, energy-reduced or with no added sugar; (4) ML 450: only sauces.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Thaumatin E957	50 mg/kg or mg/l	(1) ML 50: only confectionery with no added sugar; (2) ML 50: only cocoa or dried fruit-based, energy-reduced or with no added sugar.	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 additivesML = 1000. only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products). 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 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB) — 10 additivesML = 1500. 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. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.

E 220–228: Sulphur dioxide — sulphites — 8 additives(1) ML 50: only glucose syrup-based confectionery (carry over from the glucose syrup only); (2) ML 40: only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products); (3) ML 100: only fruit fillings for pastries. 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.

E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates — 26 additives(1) ML 5000: no further restriction; (2) ML 3000: only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products). 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 355–357: Adipic acid — adipates — 3 additivesML = 2000. only fillings and toppings for fine bakery ware. Note (1): The additives may be added individually or in combination.

E 432–436: Polysorbates — 5 additivesML = 1000. Note (1): The additives may be added individually or in combination.

Polyoxyethylene (20) sorbitan monolaurate E432
Polyoxyethylene (20) sorbitan monopalmitate E434
Polysorbate 60 E435
Polysorbate 65 E436
Polysorbate 80 E433

E 473–474: Sucrose esters of fatty acids, Sucroglycerides — 2 additivesML = 5000.

Sucroglycerides E474
Sucrose esters of fatty acids E473

E 481–482: Stearoyl-2-lactylates — 2 additivesML = 5000. Note (1): The additives may be added individually or in combination.

Calcium stearoyl-2-lactylate E482
Sodium stearoyl lactylate E481

E 491–495: Sorbitan esters — 5 additivesML = 5000. Note (1): The additives may be added individually or in combination.

E 551 – 553: Silicon dioxide – silicates — 4 additivesquantum satis. surface treatment only Period of application: from 1 February 2014.

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. Period of application: from 1 August 2014. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.

Group III: Food colours with combined maximum limit — 14 additives(1) ML 500: only decorations, coatings and sauces, except fillings Period of application: from 1 August 2014; (2) ML 300: only fillings Period of application: from 1 August 2014. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l.

Group IV: Polyols — 10 additives(1) quantum satis: only decorations, coatings and fillings with not added sugar; (2) quantum satis: only sauces.

Erythritol E968
Isomalt (Hydrogenated isomaltulose) E953
Lactitol E966
Maltitol
Maltitol syrup E965
Mannitol E421
Mannitol manufactured by fermentation E421(ii)
Sorbitol E420
Sorbitol syrup
Xylitol E967