8.3.2 Heat-treated meat products

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 8.3.

Listed for this category

AdditiveMaximum levelConditionsCitation
Annatto extracts, bixin-based E160b(i)20 mg/kg or mg/l

only sausages, pâtés, terrines and luncheon meat. 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 sausages, pâtés, terrines and luncheon meat. 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)
Ascorbic acid E300quantum satis

only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Beet red E162quantum satis

only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Beta -carotene E160a20 mg/kg or mg/l

Authorised under E 160a, Carotenes. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes
beta-Carotenes, Blakeslea trispora INS 160a(iii)20 mg/kg or mg/l

Authorised under E 160a, Carotenes. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes
beta-Carotenes, vegetable INS 160a(ii)20 mg/kg or mg/l

Authorised under E 160a, Carotenes. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes
Calcium disodium EDTA E385250 mg/kg or mg/l

only libamáj, libamáj egészben, libamáj tömbben.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Caramel I – plain caramel E150aquantum satis

Authorised under E 150a-d, Caramels. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel II - sulfite caramel E150bquantum satis

Authorised under E 150a-d, Caramels. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel III - ammonia caramel E150cquantum satis

Authorised under E 150a-d, Caramels. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel IV - sulfite ammonia caramel E150dquantum satis

Authorised under E 150a-d, Caramels. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Carmines E120100 mg/kg or mg/l

only sausages, patés and terrines Period of application: from 1 August 2014. Note (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Cassia gum E4271,500 mg/kg or mg/l—Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Curcumin E10020 mg/kg or mg/l

only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Erythorbic acid E315500 mg/kg or mg/l

only cured meat products and preserved meat products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Extracts of rosemary E392—

(1) ML 15: only meat with a fat content not higher than 10 %, excluding dried sausages; (2) ML 150: only meat with a fat content higher than 10 %, excluding dried sausages; (3) ML 100: only dried sausages; (4) ML 150: Only dehydrated meat. Note (46): As the sum of carnosol and carnosic acid. Note (41): Expressed on fat basis.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
FD&C Red No. 40 E12925 mg/kg or mg/l

only luncheon meat.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Lauric arginate ethyl ester E243160 mg/kg or mg/l

Except emulsified sausages, smoked sausages and liver paste.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Natamycin (pimaricin) E2351 mg/kg or mg/l

only surface treatment of dried cured sausages. Note (8): mg/dm 2 surface (not present at a depth of 5 mm).

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Neohesperidine DC E9595 mg/kg or mg/l

as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Paprika extract INS 160c(ii)10 mg/kg or mg/l

Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160c, Paprika extract, capsanthin, capsorubin
Paprika extract, capsanthin, capsorubin E160c10 mg/kg or mg/l

Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only sausages, pâtés and terrines.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160c, Paprika extract, capsanthin, capsorubin
Sodium ascorbate E301quantum satis

only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Sodium erythorbate (Sodium isoascorbate) E316500 mg/kg or mg/l

only cured meat products and preserved meat products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Talc E553bquantum satis

surface treatment of sausages only.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
β-Carotene-rich extract from Dunaliella Salina INS 160a(iv)20 mg/kg or mg/l

Authorised under E 160a, Carotenes. only sausages, pâtés and terrines.

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 aspic. 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 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB) — 6 additivesML = 1000. only pâté. 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 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB) — 10 additivesquantum satis. only surface treatment of dried meat 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.
E 210–213: Benzoic acid — benzoates (BA) — 4 additivesML = 500. only aspic. 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 249–250: Nitrites — 2 additives(1) ML 150: Except sterilised meat products (Fo > 3,00); (2) ML 100: only sterilised meat products (Fo > 3,00). Note (7): Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3. Note (59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment. Note (58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans).
E 310–320: Propyl gallate, TBHQ and BHA — 3 additivesML = 200. only dehydrated meat. 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. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. 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 473–474: Sucrose esters of fatty acids, Sucroglycerides — 2 additivesML = 5000. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. Note (1): The additives may be added individually or in combination. Note (41): Expressed on fat basis.
E 481–482: Stearoyl-2-lactylates — 2 additivesML = 4000. only minced and diced canned meat products. Note (1): The additives may be added individually or in combination.
Group I — 167 additivesquantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.