9.3 Fish roe

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 9.

Listed for this category

Additive	Maximum level	Conditions	Citation
Amaranth E123	30 mg/kg or mg/l	except Sturgeons' eggs (Caviar) Period of application: from 1 August 2014. Note (68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 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)
Boric acid E284	4,000 mg/kg or mg/l	only Sturgeons’ eggs (Caviar). Note (54): Expressed as boric acid.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Erythorbic acid E315	1,500 mg/kg or mg/l	only preserved and semi-preserved fish 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)
FD&C Yellow No. 6 E110	200 mg/kg or mg/l	except Sturgeons’ eggs (Caviar). 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)
Lycopene E160d	30 mg/kg or mg/l	Authorised under E 160d, Lycopene. except Sturgeons’ eggs (Caviar).	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, Blakeslea trispora INS 160d(iii)	30 mg/kg or mg/l	Authorised under E 160d, Lycopene. except Sturgeons’ eggs (Caviar).	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, synthetic INS 160d(i)	30 mg/kg or mg/l	Authorised under E 160d, Lycopene. except Sturgeons’ eggs (Caviar).	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, tomato INS 160d(ii)	30 mg/kg or mg/l	Authorised under E 160d, Lycopene. except Sturgeons’ eggs (Caviar).	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Ponceau 4R (Cochineal red A) E124	200 mg/kg or mg/l	except Sturgeons’ eggs (Caviar). 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)
Quinoline yellow E104	200 mg/kg or mg/l	except Sturgeons’ eggs (Caviar). 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)
Sodium erythorbate (Sodium isoascorbate) E316	1,500 mg/kg or mg/l	only preserved and semi-preserved fish 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)
Sodium tetraborate (borax) E285	4,000 mg/kg or mg/l	only Sturgeons’ eggs (Caviar). Note (54): Expressed as boric acid.	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 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA) — 6 additivesML = 2000. only semi-preserved fish products including fish roe 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.

Group I — 167 additivesquantum satis. only processed fish roe.

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. except Sturgeons’ eggs (Caviar).

Group III: Food colours with combined maximum limit — 14 additivesML = 300. except Sturgeons' eggs (Caviar). Note (86): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.