All you should know before exporting to Turkey - Ministry of ...

All you should know before exporting to Turkey

Contents
1 Certification ................................................................................................................................................ 4
1.1 Purpose of specific Export Certificates ........................................................................................... 7
1.2 Specific Attestations Required On Export Certificates ................................................................ 8
1.3 Certificate’s Legal Entry Requirements .......................................................................................... 9
1.4 Other Certification/Accreditation requirements ........................................................................... 9
1.5 Electronic Copies or outline of Export Certificates ..................................................................... 10
2 Rules for Labeling and Marking ............................................................................................................ 11
2.1 Group 1 labeling format ‐ Energy Value ...................................................................................... 12
2.2 Group 2 labeling format ‐ Energy Value ...................................................................................... 12
2.3 Other Labeling Information ........................................................................................................... 13
2.4 Labeling of small packaged foods ................................................................................................. 19
2.5 Labeling of the External Packages ................................................................................................ 19
2.6 Labeling of the Dispersion Packages ............................................................................................ 20
3 Regulations regarding Contaminants in foodstuffs ........................................................................... 21
3.1 Definitions ........................................................................................................................................ 21
3.2 General Provisions: ......................................................................................................................... 21
4 Regulations regarding Food Additives Other Than Colors and Sweeteners .................................. 23
4.1 Labeling Additives .......................................................................................................................... 23
4.2 Food Additives Permitted In Foods For Infants And Young Children ................................... 24
5 Annexures ................................................................................................................................................. 25
5.1 Annex 1 ‐ Energy Conversion Factors .......................................................................................... 25
5.2 Annex 2 ‐ Nutrition Reference Values .......................................................................................... 25
5.3 Annex 3 ‐ Declaration Of Energy And Nutrients On The Labeling ......................................... 26
5.4 Annex 4 ‐ Nutrition Claims Relating To Nutrients .................................................................... 27
5.5 Annex 5 ‐ Classification Names Of Food Additives ................................................................... 30
5.6 Annex 6 ‐ Products For Which Indication Of Expiry Date Is Not Obligatory ........................ 31
5.7 Annex 7 ‐ Allergenic Ingredients .................................................................................................. 31
5.8 Annex 8 ‐ Health Claims ................................................................................................................ 33

5.9 Annex 9 ‐ Microbial Toxins ............................................................................................................ 34
5.10 Annex 10 ‐ Metals And Metalloids ............................................................................................... 35
5.11 Annex 11 ‐ Foreign Substances And Compounds ...................................................................... 46
5.12 Annex 12 ‐ Food Additives Generally Permitted For Use In Foodstuffs ................................. 52
5.13 Annex 13 ‐ Foodstuffs In Which A Limited Amount Of Additives Stated In Annex 12 May
Be Used .......................................................................................................................................................... 59
5.14 Annex 14 , Part A, Conditionally Permitted Preservatives And Antioxidants Sorbates,
Benzoates And P‐Hydroxybenzoates ........................................................................................................ 68
5.15 Annex 15 ;Part B; Sulphur Dioxide And Sulphites ..................................................................... 74
5.16 Annex 15 ; Part C; Other Preservatives ........................................................................................ 79
5.17 Annex 15 ;Part D ; Other Antioxidants ........................................................................................ 82
5.18 Annex 18 ‐ Other Permitted Additives ......................................................................................... 83
5.19 Annex 19 ‐ Carriers And Carrier Solvents ................................................................................. 100
5.20 Annex 20 ‐ Food Additives Permitted In Infant Foods – Infant Formulae ........................... 103
5.21 Annex 21 ‐ Food Additives Used In Follow‐On Foods And Formulas ................................. 105
5.22 Annex 22 ‐ Food Additives Used In Supplementary Foods For Infants And Young Children
106
5.23 Annex 23 ‐ Food Additives Used In Foods For Infants And Young Children For Special
Medical Purposes ....................................................................................................................................... 110
5.24 Annex 24.A – Phytosanitary Certificate ..................................................................................... 111
5.25 Annex 24.B – Dioxine Certificate ................................................................................................ 113
5.26 Annex 24.C – Health Certificate .................................................................................................. 114
5.27 Annex 22.D – Certificate Of Free Sale......................................................................................... 115
5.28 Annex 22.E – Certificate Of Free Sale ......................................................................................... 116
5.29 Annex 22.F – Certificate Of Health ............................................................................................. 117
5.30 Annex 22.G – Veterinary Cerificate ............................................................................................ 119
5.31 Annex 22.H – Health Export Certificate For Animal Products ............................................... 120

1 Certification
The list of certificates required for different products, the attestation required on the certificate and
the ministry that issues the certificate is listed in the Export certificates matrix that follows:
Product
Title of
Certificate
Attestation Required
on Certificate
Purpose
Requesting
Ministry
Cotton
Phytosanitary
Certificate
“Product is free from
the quarantine pests”
“The cotton is free
Health
Certificate
Ministry of
Agriculture
from plant material”
Grains (wheat,
Phytosanitary
“Product is free from
Health
Ministry of
barley, corn
rice)
Certificate
the quarantine pests”
Certificate
Agriculture
Oilseeds (soy,
sunflower,
Phytosanitary
Certificate
“Product is free from
the quarantine pests”
Health
Certificate
Ministry of
Agriculture
cotton)
Oils (soy,
sunflower,
Health
Certificate
“The product is found
in conformity with the
Health
Certificate
Ministry of
Agriculture
cotton)
state sanitaryepidemiological
rules”
Meals (soy,
sunflower,
cotton)
Health and
Dioxin Free
Certificate
“No PCDD* were
detected above blank
levels”
Heath Certificate
Ministry of
Agriculture
“The commodity is
free from dioxin”
Alcoholic
beverages
Certificate of
Free Sale
“The product is freely
sold and suitable for
Heath Certificate
Ministry of
Agriculture
human consumption”
Alcoholic Certificate of N/A Authenticity Ministry of

Beverages Origin Customs
Pet food
Health
Certificate
“Certified pet food
does not contain any
ruminant origin
material.”
Heath Certificate
Ministry of
Agriculture
Canned foods
Certificate of
Free Sale
“Freely sold and good
for human
consumption”
Health
Certificate
Ministry of
Agriculture
Seafood
Health
Certificate
“Does not come from
toxic species or species
Health
Certificate
Ministry of
Agriculture
containing biotoxins.”
Aquaculture
hatchery
products
Health
Certificate
“Does not come from
toxic species or species
containing biotoxins.”
Health
Certificate
Ministry of
Agriculture
Vegetable
Certificate of
“The product contains
Health
Ministry of
juices
Free Sale
no harmful
constituents and is fit
Certificate
Agriculture
for human
consumption.”
Non‐Alcoholic
Beverages
Health
Certificate
“The product is fit for
human consumption.”
Health
Certificate
Ministry of
Agriculture
Sports Drinks
Health
“Free from any
Health
Ministry of
Certificate
microbiological risk”
Certificate
Agriculture
Energy Drinks
Health
Certificate
“The product is free
from harmful
substances and fit for
Health
Certificate
Ministry of
Agriculture
human consumption.”

Food
supplements
Health
Certificate
The name of the
producer and the
product need to be
listed.
Health
Certificate
Ministry of
Health
Feed
Health
“The commodity is
Health
Ministry of
Additives
Certificate
free from dioxin”
Certificate
Agriculture
Dairy products
Veterinary
“The U.S. is free of foot
Health
Ministry of
Certificate
and mouth disease.”
Certificate
Agriculture
Dairy and
Animal
products
Certificates of
Analyses
Physical, chemical,
microbiological and
heavy metal
specifications.
Health
Certificate
Ministry of
Agriculture
Tallow
Health
“The U.S. is free from
Health
Ministry of
Certificate
foot and mouth,
rinderpest and
Certificate
Agriculture
contagious bovine
pleuropneumonia.”
Semen
Health
Certificate
“The U.S. has been free
from rinderpest and
foot and mouth
Health
Certificate
Ministry of
Agriculture
diseases.”
Livestock**
Veterinary
“The animal is free
Health
Ministry of
Certificate
from diseases i.e., BSE,
FMD, rinderpest,
Certificate
Agriculture
heartwater and
contagious bovine
pleuropneumonia”.
Nuts and
Confectionary
seeds
Phytosanitary
Certificate
“Product is free from
the quarantine pests”
Health
Certificate
Ministry of
Agriculture
Wood
Phytosanitary
N/A
Health
Ministry of
products
Certificate
Certificates
Agriculture

* Note: PCDD stands for Polychlorinated Dibenzodioxins. There is zero tolerance for PCDD.
**Note: Livestock imports from the USA are forbidden following the BSE incident.
Presently, the GOT allows breeding livestock imports only from Sweden and Uruguay.
1.1 Purpose of specific Export Certificates
The Turkish Ministry of Agriculture and Rural Affairs (MARA) requires below documents for
certain products for health purposes, such as food safety and food quality:
(Please refer to Annex 22 for sample documents)
Phytosanitary Certificates are required for unprocessed agricultural products such as cotton,
oilseeds, and grains.
Phytosanitary Certificate is also required for nuts and confectionary seeds and for wood products.
Phytosanitary‐Health Certificate is required for vegetable oils indicating that the product meets
international sanitary requirements. Health certificates for crude oils need to indicate that the goods
are fit for human consumption after further refining.
Dioxin Free Certificate is required for protein meals imports to insure the safety of the product.
Certificates of Free Sale are required for processed food imports such as canned food, vegetable
juices, energy drinks, and food supplements.
Health Certificates are required for non‐alcoholic beverages and sports drinks, for pet food and
tallow imports. Health Certificates are required for seafood imports prepared by the National
Oceanic and Atmospheric Administration (NOAA).
Health Certificates are also required for feed additives and semen import.
Certificate of Free Sale is required for alcoholic beverages to insure that the product is safe to
consume.
Certificate of Origin is also required for alcoholic beverages to insure authenticity.
Certificate of Analysis is a test report that is required for dairy products i.e., cheese, butter and for
animal products i.e., pork‐sausages showing compliance of the product with physical, chemical,
microbiological and heavy metal specifications.

Veterinary Certificate is request for dairy products. (Please see Annex 22).This is also required for
livestock imports.
1.2 Specific Attestations Required On Export Certificates
In general, the standard APHIS wording on the phytosanitary and health certificates for above listed
items (Export Certificate matrix) is accepted by Turkish Ministry of Agriculture. Signature and
stamp of the certifying body is also required. In addition to this:
Phytosanitary Certificate for cotton should carry ʺProduct is free from the quarantine pestsʺ
and ʺThe cotton is free from plant materialʺ wording.
Phytosanitary Certificate for grains and oilseeds should read, ʺProduct is free from the
quarantine pests.
Health certificates for oils should read, ʺThe product is found in conformity with the state
sanitary‐epidemiological rules.
Health and Dioxin Free certificate for oil meals should read, ʺThe product is found in
conformity with the state sanitary‐epidemiological rules.
The Certificate of Free Sale for alcoholic beverages should read, ʺThe product is freely sold
and suitable for human consumption.
Health certificates for pet food should read, ʺCertified Pet Food does not contain any
ruminant origin material.
Certificate of free sale for canned food should indicate ʺFreely sold and good for human
consumption.
Health certificates for seafood should read, ʺDo not come from toxic species or species
containing biotoxins.
Health certificates for vegetable juices should read, ʺThe product contains no harmful
constituents and fit for human consumption.
Health certificate for non‐alcoholic beverages should read, ʺThe product is fit for human
consumption.
Health certificates for sports drinks should read, ʺFree from any microbiological risk.
Health certificates for energy drinks should read, ʺThe product is free from harmful
substances and fit for human consumption.
Veterinary certificates for dairy products should read, ʺThe US is free from foot and mouth
disease.
The health certificate for tallow should indicate, “The U.S. is free from foot and mouth,
rinderpest and contagious bovine pleuropneumonia. The product is of U.S. origin and
manufactured from pure beef tallow from clinically healthy animals and can be used in the
country of origin in the soup making industry. The maximum content of insoluble
impurities of tallow does not exceed 0.15% of its weight.

The health certificate for semen should indicate that the U.S. has been free from rinderpest
and foot and mouth diseases.
The Feed Additives Health Certificates should indicate that the product is free from dioxin.
The Veterinary certificate for livestock imports should indicate that the animal is free from
diseases i.e., BSE, FMD, rinderpest, heartwater and contagious bovine pleuropneumonia.
The phytosanitary certificate for nuts and confectionary seeds should indicate that the
product is free from the quarantine pests.
The phytosanitary certificate for wood products should indicate that the product is free from
pests.
1.3 Certificate’s Legal Entry Requirements
All of the original certificates are needed to accompany the product at the time of entry.
The validity of the import certificates vary according to the products:
For unprocessed agricultural items and wood products, phytosanitary certificates are good
for one shipment and limited to the period of shipment.
For processed food items, in general, health certificates are good for one year. However, for
some animal products like goose liver, poultry products, sausages and pork products and
for some dairy products like cheese and butter, health certificates are valid for only four
months and for one shipment.
For canned food, health certificates are good for one year and for multiple shipments if the
health certificates are not specific to one production lot.
For live seafood, health certificates are valid for one single shipment.
In most cases, MARA accepts export certificates that are issued by federal and also individual state
authorities. MARA does not accept documents provided by the private companies or associations
but requires documents provided by the official government agencies. If the manufacturers
declarations regarding compliance to certain standards are confirmed by the government officials at
the producers plant or region documents can be accepted.
1.4 Other Certification/Accreditation requirements
The Phytosanitary Certificate for soybeans should carry information about phosphine gas
fumigation and its concentration and duration of application.
The Veterinary Certificate required for dairy products imports needs to indicate the
exporter’s name and address, product quantity, identification of shipment i.e., production lot
numbers and importer’s name and address.

The Health Certificate for sports drinks and pet foods are specific to a given shipment and
need to contain information about the quantity.
Since July 1, 2005 MARA is not approving pet food imports from Washington State and
Texas. Pet food exports from the U.S. need to be produced and shipped from other states.
Botanical names of the nuts and confectionary seeds products and production lot numbers
should be written on the Phytosanitary Certificates.
For almonds imports, MARA also requires a shippers export declaration, which should be
provided and should state the export price.
For seafood imports, the photocopy or the fax copy of the original health certificate needs to
be provided to receive the import permit. The original copy should be provided with the
shipment documents.
The health certificates for aquaculture products for hatching need to be certified by the local
Turkish Consulate.
Meat imports are not allowed in Turkey.
Imports of breeding dairy and breeding beef cattle from the U.S. are not allowed due to the
BSE incidents.
Imported soft wood logs need to be debarked and hard wood logs need to be fumigated.
1.5 Electronic Copies or outline of Export Certificates
Please refer to Appendix 22 for electronic copies and outlines of Export Certificates

2 Rules for Labeling and Marking
a) It is compulsory to state a labeling on the package of every foodstuff put on sale.
b) Information on the labeling of a foodstuff must be expressed in a full, correct and understandable
manner.
c) Labeling language must be Turkish. Other official languages that are internationally recognized
can also be used.
d) All the lettering must be in an indelible character; color and size for easy reading and it must be
printed, fixed or glued to the package firmly. In addition, other writing must not cover information
that must be included on the labeling or pictures and it must not be cut off.
e) The label, package and shape of the food must not be false, misleading or such that creates a false
impression of the food’s nature, characteristics, composition, quantity, shelf‐life, origin, and
production methods; must not refer to effects and properties which the food does not possess; must
not attest that the food is superior to foods that have similar characteristics; must not contain any
graphic matter, figure or the like which can directly or indirectly lead to confusion by creating false
impressions, or which can mislead the consumer, or make the consumer think that it is related to
another foodstuff. The same also applies for the promotion and advertising of the foodstuff.
f) The labeling of any foodstuff including special nutritional foodstuffs for particular nutritional uses
shall not contain any statements indicating or implying that the foodstuff in question has properties
to prevent illnesses, to cure and treat illnesses. The same also applies for the promotion and
advertising of the foodstuff.
g) Nutrition labeling; is not mandatory for foods unless a nutrition claim and/or health claim is
made on their label, and in their presentation or advertising.
h) Health claims set out in ANNEX‐9 can be made for foodstuffs which possess the properties below
altogether, on condition that they ensure the nutrients stated in ANNEX‐4:
‐ Foods that are consumed as part of the daily diet,
‐ Foods that show provide the claimed effect in the quantity normally intended to be consumed in
the diet, excluding claims related to sugar,
‐ Beverages in which the alcohol content does not exceed 1.2% by volume,

‐ Foods, the composition of which contain no more than maximum amount of 3 g/100 g saturated fat,
400 mg/ 100 g sodium, 15 g/100 g added sugar,
‐ Foods, excluding vitamin C added fruit juices other than citrus, which, with no added vitamins
and minerals, meet at least one of the vitamin A, vitamin C, calcium, iron, and protein values at a
minimum rate of 10% of the daily recommended amount for the nutrition reference values set out in
ANNEX‐2.
‐ Foods that are not intended for particular nutritional uses”
i) Where nutrition labeling is provided the information to be given shall be declared according to the
given format under Group 1 and Group 2. (The labeling requirements for Group 1 and Group 2 are
as given below)
2.1 Group 1 labeling format ­ Energy Value
The amount of protein, carbohydrate and fat
2.2 Group 2 labeling format ­ Energy Value
The amounts of protein, carbohydrate, sugars, fat, saturated fats, fibre and sodium
ı) Where a nutrition claim is made for sugars, saturated fatty acids, fibre and sodium, the
information is provided according to Group 2.
i) The energy value to be claimed is calculated by using the conversion factors in Annex 1.
j) Nutrition labeling may also include the amounts of starch, polyols, mono unsaturated fatty acids,
poly unsaturated fatty acids, cholesterol and one or a few of the minerals and vitamins listed in
Annex 2.
k) When a nutrition claim is made, the declaration of substances which are components of one of
nutrients indicated in paragraphs (h) and (j) or belong to it, is compulsory.
Where poly unsaturated and/or mono unsaturated and/or the cholesterol rate is given the amount of
saturated fatty acids must also be indicated on the labeling. In this case, the indication of the amount
of saturated fatty acids on the labeling is not considered a nutrition claim pursuant to paragraph (ı).
l) Reductions achieved in energy or fat values of at least 25 % must be expressed with a phrase
“reduced” or an equivalent phrase.
m) In case table salt is not added to the products that are produced by adding salt in a traditional
manner, the phrase “no salt has been added” must be inserted.

n) As indicated in Annex 3, the amount of nutrients must be expressed for each 100 g or 100 ml or
for each package in case of single portion packages, for the quantity in question if the amount is
stated for one use or for the portion if how many portions are contained by a package is indicated.
However, vitamins and minerals must meet at least 15 % of Nutrition Reference Values specified by
Annex 2 so that they can be included in this schedule.
o) Information on vitamins and minerals must be given as a percentage of the recommended daily
allowance given in Annex 2 for the quantities specified in subparagraph (n).
Recommended daily allowance for vitamins and minerals can be given in a graphical form.
p) When sugars and/or polyols and/or starches are stated, this statement must be made according to
the form provided in Annex 3 immediately follow the declaration of the carbohydrate.
r) When the type and/or amount of fatty acid and/or cholesterol rate is declared, this declaration
must be made according to the form provided in Annex 3 immediately follow the declaration of
total fats.
s) The declared values are quoted as average values by taking the following information as a basis:
‐ The manufacturer’s analysis of the food.
‐ Calculation from actual average value or its known value of the ingredients used.
‐ Calculation from generally recognized data
t) The information covered by nutrition labeling must be given in one place and in the form of a
table. If the labeling surface is not appropriate, the information can be given in a linear form as well.
Such information must be printed on an easily seen place in legible and indelible manner.
u) The conditions set out in Annex 4 must be taken into account in the declarations on the nutrients
in the composition of the foodstuff.
These conditions are not applied for drinking water and food supplements.
v) For products meeting the minimum source value out of the values provided in the nutrients table,
nutritional statements related to the functions of nutrients in the body can be included.
2.3 Other Labeling Information
Compulsory information which must be included in the labeling of the foodstuffs is indicated
below:
a) Name of the foodstuff :

It must be indicated together with the name of the foodstuff or if such a name does not exist,
sufficient and correct information must be presented to consumer providing an explanatory
definition. No trade (name) title, trademark or names not reflecting the contents of the product can
be used as the name of that product.
For products that are specially processed or under certain physical conditions, applied processes or
physical conditions must be stated together with the name of the product.
b) List of ingredients
Raw materials and food additives, which are used in production or preparation of foodstuffs and
which are present in the final product even in altered form, must be indicated on the labeling in
descending order according to the quantities used during production. The following provisions are
applied for the statement of the ingredients of foodstuff:
‐ The ingredients which may be indicated by the group name in the list of ingredients are specified
in Annex 5.
‐ The components in the compound ingredient are accepted as the ingredient of the food and may be
written in the list of ingredients instead of the compound ingredient itself. However, if the
compound ingredient is to be written in the list of ingredients, the composition thereof must be
indicated alongside. Also, indication of the components of the compound ingredient is not
mandatory if the compound ingredient:
is defined in legislation and is less than 2% in the finished product,
consists of a mixture of herbs and/or spices and is less than 2% in the finished product,
is a food for which indication of the ingredients is not obligatory according to the legislation.
Indicating the ingredients in the list of ingredients is not mandatory in the following cases;
food additives which are carried from the ingredients of the food and which have no
technological function in the final product,
‐ It is not compulsory for those food additives which are carried from food ingredients and which
have no technological functions in the final product, processing aids,
processing aids,
substances which are not additives but just like processing aids, are used in the same way
and for the same purpose, and which are present in the finished product even if in a altered
form,

carriers of food additives and aromatic agents and the ingredients which are first moved
away from the environment of food processing temporarily and later added to the
environment in a manner not exceeding the quantity in its original form.
‐ The products, which are not compulsory to have a list of ingredients in their labeling, are indicated
below:
Products which consists of a single ingredient and which has a name expressing about their
ingredients clearly
Fresh fruits and vegetables including potatoes, which have been peeled and cut into pieces
and subjected to similar treatments
Carbonated waters, which have clearly indicating definitions that they have been
carbonated.
Fermentation vinegars which is obtained from a single product and into which no other
ingredient has been added.
Cheese, butter, fermented milk and cream, excluding fresh cheese and processed cheese, into
which no ingredient has been added other than lactic products, enzymes and micro
organism cultures or the salt needed for the manufacture.
‐ In the declaration of added water and volatile substances in the list of ingredients, their quantities
in the final product are taken into account. The amount of added water is calculated by subtracting
the weight of the ingredients except water from the total weight of the final product. However, if the
quantity of water and volatile substances calculated in this manner does not exceed 5 % in the final
product, it is not compulsory to be stated in the list of ingredients.
‐ It is not compulsory for water or filling material, which is first removed from the structure of any
ingredient and then is added for the purpose of recycling water during production, to be stated in
the list of ingredients.
‐ While the ingredients of dehydrated or concentrated foods to be consumed by preparing water
addition are listed, their forms ready for consumption are taken into account and they are listed
under the heading “ingredients of the product ready for consumption”.
‐ In case of any one of the items of the ingredients of a mixture containing various fruits and
vegetables of almost same weight is not significantly dominant in proportion by weight, ingredients
are listed by using a phrase “in variable proportion of……”
‐ In case of any one of the items of the ingredients of a mixture containing various spices and herbs
of almost the same weight is not significantly dominant in proportion by weight, ingredients are
listed by using a phrase “in variable proportion of……”

‐ Because it has potential to contain gluten, starch contained in the ingredients must absolutely be
stated with its vegetable origin.
‐ It is compulsory that the net amount of the main ingredient or group of ingredients, which is
mentioned jointly with the foodstuff or which is highlighted by words, pictures or graphics on the
labeling and which thus distinguish it from other similar products is stated on the labeling.
Percentage rate of the ingredient or group of ingredients which is added at the stage of the
production must be stated immediately next to the name of the foodstuff or in the list of ingredients
together with the relating ingredient.
‐ Even if it is mentioned with the product, it is not compulsory for the net weights of ingredients or
groups of ingredients such as spice and herbs mixtures that are added in a small amount at the stage
of production to give aroma to food, to be indicated.
‐ Food additives must be indicated together with their functions according to the classification in
Annex 6 of this Communiqué or with EC codes. If the additives used have more than one function,
its function in the subject food is then indicated. However, modified starches must absolutely be
indicated by their vegetable origin.
‐ Food flavorings shall be indicated as “flavor(s)” or by the name of the category or with the
designation “….. Flavored” which defines the flavor in question.
If there is a sweetener in the foodstuff, a phrase: “contains sweetener” must be included; if there are
both sugar and sweetener, a phrase reading: “contains sugar and sweetener” must be inserted; if
polyol of more than 10% is added to the foodstuff, a phrase reading: “excessive consumption may
lead to laxative effect” must be used; if there is aspartame in the sweetener used, there must be a
phrase: “contains phenylalanine”.
‐ The list of allergenic ingredients, which the indication on the label is obligatory, is given in
ANNEX‐8. These ingredients must clearly be indicated on the label even if they are present in the
finished product in an altered form. However if the name of the relevant ingredient appears together
with the name of the foodstuff, there shall be no need for an additional expression. Nonetheless, an
ingredient used in the manufacture of a foodstuff and contained within the foodstuff in its original
form or in altered form, which is comprised of the ingredients listed in ANNEX‐8, must be indicated
on the label. The same rules also apply for alcoholic beverages.
‐ Where the ingredient is present in the finished product at a proportion of less than 2%, it may be
included in the list, following the other ingredients, regardless of the quantity added.
‐ Ingredients which are similar or which can be substituted with each other and which are used in
the preparation or in the manufacture of a foodstuff may be indicated in the list of ingredients with
the expression “contains ….. and/or …..” provided that they do not alter the composition, nature or

specified weight of the foodstuff and that at least of not more than two ingredients are present in the
finished product at a proportion of less than 2 %. This provision shall not be applied for the
ingredients or additives listed in ANNEX‐8.”
“‐Where a solid foodstuff is presented in a liquid medium within its package, the drained net weight
of the foodstuff shall be indicated.”
c) Net quantity
‐ It must be indicated in liquid foodstuffs in units of volume.
‐ For foodstuffs that are sold as items, quantities must be indicated as the number of items provided
that they clean easily be seen and counted.
‐ The drained weight must be given for the solid foodstuffs that are prepared in liquid.
‐ If two or more separate packages containing the same product in the same quantities are presented
for sale in a single package, the number of the packages inside and their net weights must be
indicated on the labeling. However, if the individual packages is in a position allowing it to be seen
and counted from outside and if the information regarding the net quality on any of them can be
seen from outside, it is not compulsory to indicate the number and net quantity on the outside
package.
‐ If two or more individual packages which cannot be sold separately are presented for sale in a
single package, the total net quantity must be indicated.
‐ If there are significant losses in the volume or mass of the products which are sold by number or
weight until they reach consumers, it is not compulsory the net quantity for such products.
‐ It is not compulsory to indicate the net quantity for products presented for sale in quantities less
than 5 g or 5 ml excluding spices and herbs.
‐ Net quantity and drained weight of foodstuffs must be stated according to the metric system and
their net quantities must conform to Annex 7 excluding those products sold to caterers or food
production places.
d) Name, registered trade mark and address of the manufacturer or packager company,

The name, registered trade mark of the manufacturer or packager and the address of the place of
manufacture or packaging: business name, full address and registered trade mark of the
manufacturer or packager, name and full address of the importer/exporter/distributor must be
indicated.
If contract manufacturing/packaging is being performed, then the name and address of the company
contracting out for manufacture/packaging must be indicated.
e) Expiry date
It is determined according to the following rules:
e.1) The expiry date of the foodstuff must be indicated in terms of day, month and year without
being coded in the following manner.
Shelf life
Shorter than 3 months
Between 3 to 18 months
Longer than 18 months
Expiry Date
Day and month
month and year
year
e.2) In accordance with shelf lives given in the first indent, expiry dates can be indicated in terms of
day, month and year or month and year using the following phrase.
“It must be consumed until ……….”
e.3) The phrase: “It must be consumed before ……..” must be incorporated for those foodstuffs
which may quickly deteriorate microbiologically under normal conditions or after they are
unpacked. The date that is stated in terms of day and month and shall be incorporated on the
labeling is the last day for consumption of product. This statement must compulsorily be stated for
the foodstuffs which may deteriorate quickly such as dairy products, cooked products which are
consumed without being heated, smoked or cured fish or meat products ready for eating, ready‐toconsume
foods, uncooked and semi‐cooked pastry products, products of poultry or fishery products
and refrigerated products which are packaged by vacuum and modified atmosphere.
e.4) If the indicated expiry date of the foodstuff depends on the special storage conditions, these
conditions must be indicated beside the expiry date.
e.5) The products for which the indication of the expiry date is not required are listed in Annex 8.

f) Lot number and/or serial number
If code number, lot number or serial number are present, then they must be indicated.
g) Date and number of production permission, registration number or date and number of
import control certificate
The date and number of production permission and registration number or import control certificate
date and number which are issued by the relevant Ministry must be indicated on the labeling.
h) Country of origin
The name of the country must be specified for imported foodstuffs.
i) Instructions for use and / or storage conditions if necessary
In cases where there is a need for pre‐consumption operation, necessary preparation instructions to
ensure correct use must be indicated on the table clearly. If the foodstuff requires special storage
conditions apart from the indication of expiry date or shelf life, such conditions and instructions for
use under such conditions must be indicated on the labeling.
j) Quantity of alcohol for beverages containing more than 1.2 % alcohol by volume
The quantity of alcohol must be indicated for beverages containing more than 1.2 % alcohol by
volume.
Information covered by subparagraphs (a), (c), (e) and (i) must be on the same place of the labeling
of the foodstuffs.
With respect to beverages containing more than 1.2 % by volume of alcohol; if they contain any of
the ingredients listed in ANNEX‐8, the label must include the expression “contains …..” following
the designation of the ingredient. However, such an expression shall not be required if the said
ingredient belongs to a specific category in the list of ingredients or if it is included in the name of
the product.
2.4 Labeling of small packaged foods
The information prescribed in the subparagraphs (a), (c), (e) of Other Labeling Information must be
available on the same side of packages or containers for the largest surface of which is less than 10
cm2 and of recyclable glass bottles which are indelibly marked and which therefore does not exist
any labeling.
2.5 Labeling of the External Packages
The general provisions for labeling of the external packages are indicated below:

a) Name of the foodstuff: The commonly used name of the foodstuff or definitions such as type,
kind, nature, etc., which determine its nature in addition to the name of the foodstuff.
b) Expiry date of the foodstuff: The expiry date of the foodstuff must be indicated.
c) Name and address of the manufacturer and place of production: The business name, full
address, registered trademark of the manufacturer or packager or importer or exporter or distributor
and place of production must be stated.
d) Lot and/or serial number, code number, if it is present: Lot and/or serial number code number, if
it is present, must be indicated.
e) Number of inside packages: Number of inside packages must be indicated.
f) If the information on the inside package can be seen from the external package, it is not
compulsory to write it on the external package.
g) If the number of the inside packages can easily be seen and counted from outside, it is not
compulsory to indicate the number.
2.6 Labeling of the Dispersion Packages
The information which must be indicated on the labeling of the dispersion packages so that
foodstuffs can be transported easily and safely and they can be noticed easily when they reach their
final destinations, is indicated below:
a) Name of the foodstuff
b) Gross weight
c) Number of packages it contains

3 Regulations regarding Contaminants in foodstuffs
These regulations cover mycotoxins and bacterial toxins; metals and metalloids and foreign
substances and compounds that can be found in foodstuffs.
3.1 Definitions
Food contaminants: means foreign substances from plant, animal and/or soil origin, residues of
drugs, metallic and biological contaminations; plastic materials which are harmful to human health,
detergent, disinfectant, residues of radioactive substance and all kinds of undesired substances,
Mycotoxins: means toxic secondary metabolites that are produced in foodstuffs by certain moulds
under certain environmental conditions,
Bacterial toxins: means toxic metabolites that are produced in foodstuffs by certain bacteria under
certain conditions,
Metals and Metalloids: means chemical inorganic substances that can be found in the natural
structure of foodstuffs or can contaminate the food by different means such as environment,
technological processes and packaging materials,
Foreign substance and compounds: means foreign substances found in foodstuffs that are from
plant, animal and/or soil origin as well as all kinds of undesired chemical substance and
compounds.
3.2 General Provisions:
The general provisions on contaminants are as follows:
a) The levels of contaminants in foodstuffs stated in the annex must not exceed the limits indicated
in this annex at the time the foodstuffs are presented to market.
b) The maximum levels indicated in the annexes apply to the edible parts of foodstuffs.
c) On condition that the following provisions are taken into consideration for dried, diluted,
processed foodstuffs or foodstuffs composed of more than one ingredient, excluding the products
stated in paragraph (f) of this section, the maximum levels indicated in the annexes are applied.

These provisions are applied where no specific limit has been determined for dried, diluted,
processed foodstuff or foodstuff in the form of a mixture.
1‐ Changes in the concentration of the contaminants as a result of the drying or dilution
process,
2‐ Changes in the concentration of the contaminants as a result of processing
3‐ Relative rates of ingredients in the product
4‐ Analytical limit of amount determined.
d) Taking into consideration the changes that may occur in the concentration of the contaminants as
a result of the drying or dilution processes and relative rates of ingredients in the product, the
maximum levels indicated in the annexes are also applied to baby and infant foods.
e) Unless otherwise specified in sub‐paragraph no. 2 of paragraph (g) of this section, products that
are inappropriate with regard to the maximum levels indicated in the annexes cannot be used as
food ingredients in compound foodstuffs.
f) Unless a certain limit has not been determined for fatty dried (dehydrated) fruits, fatty seeds
(grains), dried fruits and processed foods produced from these as well as cereals or processed cereal
products offered for direct consumption or used as a food ingredient, the maximum levels indicated
in this annex are also applied for the processed form of these products.
g) The following processes related to the mycotoxin levels in products stated in TABLE‐1, ANNEX ‐
10 have been prohibited.
1) Mixing of products that are conformable with the maximum levels in ANNEX‐10 with
products that exceed these levels; or mixing of products that will undergo a sorting or other physical
process with products offered for direct human consumption or products that are a food ingredient.
2) Using hazelnut, peanut and other fatty dry fruits, fatty seeds (grains), fig and other dried
fruits intended to be offered for direct consumption or to be used as an ingredient in the production
of a foodstuff, as well as using processed foods produced from the above‐mentioned, cereal and
cereal products and products that are not suitable to the maximum levels in milk, as an ingredient in
the production of another foodstuff,
3) Detoxification of the products by chemical processes
h) Maximum limits of metal and metalloids that can be found in foodstuffs must conform to the
values stated in ANNEX‐11.

ı) Maximum limits of foreign substance compounds that can be found in foodstuffs must conform to
the values stated in ANNEX‐12.
4 Regulations regarding Food Additives Other Than Colors and
Sweeteners
This section describes the regulations regarding the maximum permitted quantities and the rules
concerning labeling of food additives other than colors and sweeteners, relative to its use in
foodstuff.
The following are not considered as food additives:
1) Products containing pectin and derived from dried apple pomace or peel of citrus fruits,
or from a mixture of both, by the action of dilute acid followed by partial neutralization with
sodium or potassium salts (liquid pectin),
2) Chewing gum bases,
3) White or yellow dextrin, roasted or dextrinated starch, modified starch by acid or alkali
treatment, bleached starch, physically modified starch and starch treated by amylolitic
enzymes,
4) Ammonium chloride,
5) Blood plasma, edible gelatine, protein hydrolysates and their salts, milk protein and
gluten,
6) Amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and
their salts and having no additive function,
7) Caseinates and casein,
8) Insulin,
4.1 Labeling Additives
The following information shall be stated on the packages and/or labels of food additives or
compositions, in a legible and indelible way. Please refer to Annex

1. The name or the trade name and address of the manufacturer or packager or the vendor
firm,
2. The name and EC number of the additive,
3. If the substance is as a mixture, the name, EC number and the position in decreasing weight
order of each additive,
4. If various substances or food components have been introduced to the additive to facilitate
its dilution, dissolving, standardization, sale or storage, the name, intended use of the
introduced substance and the position each component in decreasing weight order,
5. The statement “For use in food” or another statement indicating that it will be used in food,
6. If necessary, special storage and usage conditions,
7. Usage instruction,
8. Lot or series number,
9. Net quantity,
10. Weight percentages of the components of which the usage in food is restricted,
11. If the additive is of animal origin, the species of the animal from which the additive has been
obtained,
12. Date of production,
13. Expiry date in compliance with the Section on Packaging and Labeling
4.2 Food Additives Permitted In Foods For Infants And Young Children
In vitamins, minerals and similar preparations added to formulae and supplementary foods for
infants and young children may contain not more than 150 g/kg E 414 (acacia gum, gum arabic) and
not more than 10 g/kg E 551 (silicon dioxide). Similarly, E 421 (mannitol) when used as a carrier for
vitamin B12 should have a ratio of at least 1(B12 ) /1000 (mannitol). In the product ready for
consumption, the amount of E 414 should not be more than 10 mg/kg.
In coatings of vitamins, minerals and similar preparations containing polyunsaturated fatty acids E
301 (sodium ascorbate) may be used at QS level. In the product ready for consumption, the amount
of E 301 should not be more than 75 mg/kg.
The maximum levels of use indicated refer to foodstuffs ready for consumption prepared according
to manufacturers’ instructions. Please refer to Annex 18 to Annex 21 for details on the quantities of
the food additives that can be used.

5 Annexures
5.1 Annex 1 ­ Energy Conversion Factors
Substance
Polyols
Protein
Fat
Ethyl alcohol
Organic acid
Carbohydrate (excluding polyols)
Conversion Factor
2.4 kcal/g‐ 10 Kj/g
4 kcal/g ‐ 17 Kj/g
9 kcal/g ‐ 37 Kj/g
7 kcal/g ‐ 29 Kj/g
3 kcal/g ‐ 13 Kj/g
4 kcal/g ‐ 17 Kj/g
5.2 Annex 2 ­ Nutrition Reference Values
Substance Unit of measurement Quantity Allowed
Protein (g) 50
Vitamin A (μg) 800 (1)
Vitamin D (μg) 5
Vitamin E (mg) 10
Vitamin C (mg) 60
Thiamin (mg) 1.4
Riboflavin (mg) 1.6
Niacin (mg) 18

Vitamin B6 (mg) 2
Folic acid (μg) 200
Vitamin B12 (μg) 1
Biotin (μg) 0.15
Panthotenic acid (mg) 6
Calcium (mg) 800
Phosphorus (mg) 800
Magnesium (mg) 300
Iron (mg) 14
Zinc (mg) 15
Iodine (μg) 150
5.3 Annex 3 ­ Declaration Of Energy And Nutrients On The Labeling
Energy and Nutrients
Quantity per 100 g or per100 ml
or per portion
Energy (kcal and Kj)
Protein (g)
Fats (g)
Mono unsaturated fatty acids
(g)
Poly unsaturated fatty acids (g)

Saturated fatty acids (g)
Cholesterol (mg)
Carbohydrates (g)
Sugars (g)
Polyols (g)
Starch (g)
Fiber (g)
Sodium (mg)
Vitamins (mg)
Minerals (mg)
1 μg Vitamin A (Retinol) = 6 μg ß – Carotene
5.4 Annex 4 ­ Nutrition Claims Relating To Nutrients
Component Claim Condition
Energy
Low
Less than 40 kcal (170 Kj) per 100 g of solid food
Less than 20 kcal (80 Kj) per100 ml of liquid food
Fat
Energy Free
Low
Fat Free
Less than 4 kcal per 100 ml of liquid food
Less than 3 g per 100 g of solid food
Less than 1.5 g per 100 ml of liquid food
Less than 0.5 g per 100 g of solid food or 100 ml of
liquid food
Saturated fat Low (1)
Saturated Fat
Free
Not less than 1.5 g per 100 g of solid food
Not less than 0.75 g per 100 ml of liquid food
Less than 10 % of energy
Less than 0.1 g per 100 g of solid food and 100 ml of
liquid food

Cholesterol Low (1)
Cholesterol
free
Less than 0.02 g per 100 g of solid food
Less than 0.01 g per 100 ml of liquid food
Less than 0.005 per 100 g of solid food or per 100 ml
of liquid food
Both claims must meet the conditions for low
saturated fat
Sugars Sugar free Less than 0.5 g per 100 g of solid food or per 100 ml
of liquid food
Sodium
Fiber (g)
Protein
Vitamins and
Minerals
Low
Very low
Sodium free
Source
High
Source
High
Source
High
Less than 0.12 g per 100 g
Less than 0.04 g per 100 g
Less than 0.005 g per 100 g
Not less than 3 g per 100 g or 1.5 g per 100 kcal
Not less than 6 g per 100 g or 3 g per 100 kcal
Not less than 10 % of the Nutrition Reference Value
per 100 g of solid food
Not less than 5 % of the Nutrition Reference Value
per 100 ml of liquid food
Not less than 5 % of the Nutrition Reference Value
per 100 kcal
Two times of the values for source
Not less than 15 % of the Nutrition Reference Value
per 100 g of solid food
Not less than 15 % of the Nutrition Reference Value
per 100 ml of liquid food
Not less than 5 % of the Nutrition Reference Value
per 100 kcal
Two times of the values for source
(1)Trans fatty acids must also be taken into account.

Annex 5 ­ Ingredients Which May Be Designated By The Name Of The Category
In The List Of Ingredients
DEFINITION
Refined oils (other than olive oil, pig fat, cattle fat)
Mixtures of flour obtained from two or more cereal species
Starches (physically modified by means or by enzymes)
All species of fish which are used as ingredients in the
foodstuff although they are not directly mentioned in the food
name or description
All types of cheese which are used as ingredients in the
foodstuff although they are not directly mentioned in the food
name or description
All spices not exceeding 2 % of the foodstuff by weight
All herbs or plants of herbs not exceeding 2 % of the foodstuff
by weight
All types of gum mixtures used in production of gum base for
chewing gum
All types of baked and crumbled cereal products intended for
bakery
All types of saccharose
Anhydrous dextrose or dextrose monohydrate
Glucose syrup and anhydrous glucose syrup
All types of milk protein (caseins, caseinates and whey
proteins) and mixtures thereof
Pressed of refined cocoa butter
All types of wines
NAME OF CATEGORY
“Oil” together with
‐ either the adjective “vegetable” or
“animal” as appropriate
‐ an indication of their specific vegetable or
animal origin
The adjective “hydrogenated” must
accompany the indication of a
hydrogenated oil
“Flour”
Together with the list of the cereals from
which it is obtained in descending order
“Starch”
“Fish”
“Cheese”
“Spice(s)” or “mixed spices”
“Herb(s)” or “mixed herbs”
“Gum base”
“Crumbs” or “rusks/biscuits”
“Sugar”
“Dextrose”
“Glucose syrup”
“Milk proteins”
“Cocoa butter”
“Wine”

5.5 Annex 5 ­ Classification Names Of Food Additives
Antioxidants
Flavor enhancer
Acid
Acidity regulators
Emulsifier
Emulsifying salts (1)
Bulking agent
Propellant gas
Gelling agent
Preservatives
Thickener
Raising agent
Anti‐foaming agent
Foaming agents
Modified starch (2)
Humectants
Glazing Agent
Color
Stabilizer
Firming Agent
Sweetener
Flour treatment agent
(1) Only for processed cheeses and products based processed cheeses

(2) Specific name or EC code is not obligatory to be indicated
5.6 Annex 6 ­ Products For Which Indication Of Expiry Date Is Not Obligatory
‐ All fresh fruits and vegetables including potatoes, which are not subjected to any treatment such as
cutting, peeling, etc., excluding sprouting seeds, legumes, etc.
‐ Wine, liqueur wines, sparkling wines, aromatised wines, such products obtained from fruits other
than grapes and beverages which CN codes are 2206 00 9, 2206 0093 and 2206 00 99 and beverages
produced from grape and grape musts
‐ Beverages containing 10 % or more by volume of alcohol.
‐ Vinegar
‐ Cooking salt
‐ Soft drinks, fruit juices, fruit nectars and alcoholic beverages which are supplied to mass caterers,
have been packaged more than 5 liters.
‐ Bakers’ or pastry cook’ wares such as bread, cakes, cookies, bagels, buns, which given the nature of
their content are normally consumed within 24 hours after production.
‐ Solid sugars such as crystallized and lump sugars
‐ Confectionary products containing only flavored and/or colored sugars
‐ Chewing gums and chewing products
‐ Ice cream served in portions
5.7 Annex 7 ­ Allergenic Ingredients
Ingredients
Cereals containing gluten (wheat, rye, barley, oats,
spelt, kamut or their hybridized strains) and products
thereof
Excluded products
‐ Wheat based glucose syrups
including dextrose
‐ Wheat based maltodextrins
‐ Glucose syrups based on
barley
‐ Cereals used in distillates for

Crustaceans and products thereof ‐
distilled alcoholic beverages
Eggs and products thereof
Fish and products thereof
‐ Lysozym ‐ produced from egg
‐ used in wine
‐ Albumin ‐ produced from egg ‐
used as fining agent in wine and
cider
‐ Fish gelatin used as carrier for
vitamins or flavors
‐ Fish gelatin or Isinglass used
as fining agent in beer, cider and
wine
Peanuts and products thereof ‐
Soybeans and products thereof
Milk and products thereof (including lactose)
Fruits in hard shell such as peanuts, hazelnuts and
nuts; almond (Amygdalus communis L.), hazelnut
(Corylus avellana), walnut (Juglans regia), cashew
(Anacardium occidentale), pecan nut (Carya illinoiesis‐
‐ Refined soybean oil
‐ Natural mixed tocopherols
(E306), natural D‐alpha
tocopherol, natural D‐alpha
tocopherol acetate, natural D‐
alpha tocopherol succinate from
soybean sources
‐ Vegetable oils derived from
phytosterols and phytosterol
esters from soybean sources
‐ Plant stanol ester produced
from vegetable oil sterols from
soybean sources
‐ Whey used in distillates for
distilled alcoholic beverages
‐ Lactitol
‐ Milk (casein) products used as
fining agents in cider and wines
‐ Nuts in hard shell used in
distillates for distilled alcoholic
beverages
‐ Nuts in hard shell used as

Wangenh.‐K.Koch), Brazil nut (Bertholletia excelsa),
pistachio nut (Pistacia vera), Macadamia nut and
Queensland nut (Macadamia ternifolia) and products
thereof
Celery and products thereof
Mustard and products thereof
flavor in distilled alcoholic
beverages (almonds, walnuts)
‐ Celery leaf and celery seed oil
‐ Celery seed oleoresin
‐ Mustard oil
‐ Mustard seed oil
‐ Mustard seed oleoresin
Sesame seeds and products thereof ‐
Sulphur dioxide and sulphites (expressed as SO2 , at
concentrations of more than 10 mg/kg or 10 mg/L)
‐
5.8 Annex 8 ­ Health Claims
Health Claim
“Low cholesterol/low fat/low saturated fatty acid/low sodium will
help to reduce coronary and heart diseases. This foodstuff contains
low cholesterol/low fat/low saturated fatty acid/low sodium.”
“Sugar‐free products help to protect dental health. This foodstuff
does not contain any sugar.”
“Calcium helps to build strong bones. This foodstuff contains a high
level of calcium.”
“Fibre/prebiotic and probiotic bacteria help to regulate the digestive
system. This foodstuff contains high fibre/prebiotic and probiotic
bacteria.”
Nutrient
essential to
health claim
Low cholesterol
Low fat
Low saturated
fatty acid
Low sodium
Sugar‐free
High calcium
High fibre
Probiotic bacteria
and prebiotic

5.9 Annex 9 ­ Microbial Toxins
TABLE ‐1 Maximum Levels of Mycotoxin in Foodstuffs
Foodstuff
Maximum levels (ppb)
Aflatoxin
B1 B1+B2+G1+G2 M1
Ocratoxin
A
Patulin
Hazelnut, peanut, and other fatty
dryfruits, fatty seeds (grains), fig, grape
and other dried fruits, and processed
foods produced from these
Cereals (including black wheatfagopyrum
sp.) and cereal products
5 10
2 4
Milk 0,05
Milk powder 0,5
Cheese 0,25
Infant formulae and follow‐on
formulae (milk‐based)
0,05
Baby formulaes and baby foods 1 2
Spices 5 10
Other foodstuffs* 5 10
Unprocessed cereal grains (including
black wheat and paddy)
All products obtained from cereals
(processed cereal‐based products and
cereal grains offered for direct human
consumption )
5
3
Dried grape 10

Apple juice, and drinks and vinegars
that contain apple juice**
50
Table‐2 Maximum Levels of Bacterial Toxin in Foodstuffs
Bacterial Toxins Foodstuff Maximum
Level(μg/kg)
Explanation
Staphylococcus
Enterotoxins
All
foodstuffs *
Not determined
ELISA test
Botulin
All
Not determined
ELISA or a method that
foodstuffs *
provides equivalent accuracy
* Risky foods likely to contain.
** For concentrated products, examined in final product prepared according to its instructions
5.10 Annex 10 ­ Metals And Metalloids
Substance Foodstuff Maximum
acceptable
value
(mg/kg)
Explanation
Aluminium
Pastry products, biscuits
Beer
Light (soft) beer
15
2
2
Arsenic Sodium chloride (salt) 0.1
Fruit juice, nectar, syrups 0.2
Vermouth 0.2
Wine 0.2
Soft drinks (non‐alcoholic
beverages)
0.1
Cocoa butter confectionery 0.5
Solid and liquid fats (including 0.1

animal fat and cooking fat )
Cocoa butter 0.5
Margarine 0.1
Minarin 0.1
Composite and stuffed chocolate 1
Cocoa powder and cocoa powder
sugar mixtures
1
Chocolate 0.5
Sugars (White sugar, powdered
sugar,dextrose, lactose, fructose)
1
Glucose syrup 1
Vinegar 1
Molluscs 1
Crustaceans 1
Fish 1
Mayonnaise 0.1
Copper Drinks 25 Total copper,
iron, zinc (out
of 1 lt. 100%
alcohol)
Cocoa butter confectionery 15
Grapejuice 5
Fruit juices, fruit syrups and nectars 5
Non‐alcoholic vermouth 5
Soft drinks 2
Sugars (White sugar, powdered
sugar, dextrose monohydrate,
2

dextrose, lactose, fructose)
Glucose syrup 5
Chocolate 15
Composite and stuffed chocolate 20
Cocoa powder and cocoa powder
sugar mixture
50
Salt 2
Wine 1
Beer 0.2
Light (soft) beer 0.2
Edible solid and refined liquid fats 0.1
Extra‐virgin olive oil and straight
vegetable
Oils
0.4
Olive oil 0.1
Animal fat 0.4
Clarified butter 0.05
Margarine 0.1
Minarin 0.1
Mayonnaise 2
Vinegar (Cooper+zink) 10
Molluscs 20
Crustaceans 20
Fish 20
Boron Wine 80

Mercury
Fishery products (including
molluscs and crustaceans)
excluding the ones stated in the
paragraph below ;
In the fish below; Angler
(lanternfish) (Lophius spp.),
Atlantic pike/cat fish (Anarhicdas
lupus), Sea‐bass (Dicentrarchus
labrax), Codfish and similar fish
(Molva dipterygia), Large bonito
(Sarda sarda), Eel (Anguilla spp.),
Emperor (hoplostethus atlanticus),
Grenadier (Coryphaenoides
rupestris), Turbot‐like flat fish
(Hippoglossus Hippoglossus),
Swordfish‐like fish (Makaira spp.),
Sea pike(Esox lucius), Large
bonito/large mackerel‐like fish
(Orcynopsis unicolor), Portugese
shark (Centroscymnes coelolepis),
Thomback ray (Raja spp.), Red
gurnard type fish (Sebastes marinus
), S.mentella, S. viviparus),
Swordfish (Istiophorus
platypterus), Pintail eel (Lepidopus
caudatus, Aphanopus carbo),
Sharks (all kinds), Mackerel type
fish (Lepidocybium flavobrunneum,
Ruvettus pretiousus, Gempylus
serpens), Steriet (Acipenserspp.),
Swordfish (Xiphias gladius), Tunny
fish (Thunnus spp. ve Euthynnus
spp.)
0.5
1.0
Salt 0.1
Fruit juices, nectars and fruit syrups 0.01
Non‐alcoholic vermouth 0.01

Soft drinks 0.005
Mushrooms 0.5
Zink Drinks 25 Total copper,
iron, zinc (out
of 1 lt. 100%
alcohol)
Non‐alcholic (soft) cider 5
Fruit juices, diluted fruit juices,
nectars and fruit syrups
5
Non‐alcoholic vermouth 5
Wine 5
Soft drinks 2
Molluscs 50
Crustaceans 50
Fish 50
Iron Drinks 25
Edible solid and refined fats 1.5
Preserved (canned) food 15
Olive oil 3.0
Animal fat 1.5
Clarified butter 0.2
Margarine 1.5
Minarin 1.5
Cocoa butter 2
Vinegar 10
Fruit and vegetable juices 15

Cadmium
Extra‐virgin olive oil and straight
vegetable oil
Cadmium for fish meat stated in
paragraphs a, b and c; (In case the
fish is consumed as a whole, the
maximum values will be applied)
a) Live fish (0301), fresh or cooled
fish, (0302) (excluding fish fillet and
the fish meat stated in group 0304),
Frozen fish
(0303), (excluding fish fillet and the
fish meat stated in group 0304),
fresh, cooled or frozen Fillet or
other fish meats (may be minced)
(0304);
b) Dried, salted or brined fish,
smoked fish that are suitable for
human consumption (Whether it be
cooked or raw during or prior to the
smoking process) fish flours and
pellet.
c) Canned or marinated fish,
caviar and caviar‐like products
prepared from roe
For the following fish meat: (In case
the fish is consumed as a whole, the
maximum values will be applied)
Sole (Dicologoglossa cuneata), Eel
(Anguilla anguilla), European
anchovy (Engraulis encrasicholus)
Louvar (Luvarus imperialis),
Scad (Trachurus trachurus), Mullet
(Mugil labrosus labrosus), Two
banded bream (Diplodus vulgaris),
Pilchard (Sardina pilchardus),
Pilchard species (Sardine spp.),
5
0.05
0.5

Large bonito (Sarda sarda), Thunny
fish (Thunnus and Euthynnus
species),
In all crustaceans excluding brown
crab meat and the head and thorax
meat of lobster and similar large
crustaceans (Nephropidae and
Palinuridae);
0.5
In Double‐shelled molluscs; 1.0
In Cuttlefish;
(Cephalopods with the innards
removed)
1.0
Salt 0.5
Cereals(excluding bran, embryo,
wheatgrain and rice)
0.1
Bran, embryo, wheat grain and rice 0.2
Non‐alcoholic (soft) vermouth 0.03
Soft drinks 0.01
Wine 0.01
Meats 0.05
Sheep, beef, pork and liver of
poultry
Sheep, beef, pork and kidneys of
poultry
Fibred vegetables, fresh herbs,
celery family and cultured
mushroom
Vegetables and Fruits (excluding
fibred vegetables, fresh herbs,
cultured mushroom, stemmed
vegetables, rooted vegetables and
0.5
1.0
0.2
0.05

potatoe)
Stemmed vegetables excluding
celery, rooted vegetables and peeled
potatoe
0.1
Soya bean 0.2
Peanut 0.2
Fruit juices, nectars, syrups 0.03
Fruits 0.05
Tin Canned meat broth 150
Canned foodstuffs 250
Frozen fruits and vegetables 250
Fruit juices 200
All foodstuffs* 200
Cobalt Beers 0.2
Light beers 0.2
Lead Milk** 0.02
Milkpowder 0.2
Baby Foods and baby formulas 0.02
Follow‐on foods and follow‐on
formulas
0.02
Salt 2 2
Wine 0.2
Soft cider 0.2
For fish meat stated in paragraphs
a, b and c;
(In case the fish is consumed as a
whole, the maximum values will be
0.2

applied)
a) Live fish (0301), fresh or cooled
fish (0302) (excluding fish fillet and
fish meats stated in group 0304),
Frozen fish (0303), (excluding fish
fillet and fish meats stated in group
0304), Fresh, cooled or frozen fillet
or other fish meats (may be minced)
(0304);
b) Dried, salted or brined fish,
smoked fish that are suitable for
human consumption (Whether it be
cooked or raw during or prior to the
smoking process) fish flours and
pellet.
c) Canned or marinated fish, caviar
and caviar‐like products prepared
from roe
For the following fish meats : 0.4
(In case the fish is consumed as a
whole,
the maximum values will be
applied) Sole (Dicologoglossa
cuneata), Eel (Anguilla anguilla),
Spotted sea bass (Dicentrarchus
punctatus), Scad (Trachurus
trachurus),
Mullet (Mugil labrosus labrosus),
Two banded bream (Diplodus
vulgaris), Grunt (Pomadasys
benneti) Pilchard (Sardina
pilchardus) Pilchard‐like species
(Sardine spp.) Large bonito (Sarda
sarda), Thunny fish (Thunnus ve
Euthynnus türleri)
0.4
In all crustaceans excluding brown 0.5

crab;
Double‐shelled molluscs; 1.5
Cuttlefish; (Cephalopods with their
innards removed)
Fruit juices, nectars and
concentrates supplied for direct
consumption
1.0
0.05
Lemon juice 1.0
Non‐ alcoholic (soft) vermouth 0.2
Soft drinks 0.1
Solid and liquid fats (including milk
fat)
0.1
Edible iced products 0.2
Wild mushroom 1
Frozen fruits and vegetables 1
Fruits (excluding grapelike and
small fruits)
0.1
Grapelike and small fruits 0.4
Canned food 1
Cereals including black wheat
broadbean family
Vegetables and peeled potatoe
(excluding cabbage, fibred
vegetables and cultured
mushrooms and fresh herbs)
Cabbage, fibred vegetables and
cultured mushroom
0.2
0.1
0.3
Vinegar 1

Mayonnaise 0.1
Edible offal 0.5
Meats 0.1
Cultured mushroom 0.5
Spices 3
Spicy herbs (Parsley, cress etc.) 0.5
Cocoa butter and confectioneries 1
Powdered cocoa 1
Cocoa butter 0.5
Chocolate 1
Glucose syrup 0.5
Sugars (White sugar, powdered
sugar, dextrose, lactose, fructose)
0.5
Animal fats, cooking fats, 0.1
Beef bouillon 1.0
Canned meat broth 0.5
Monochloropropan‐
1,2‐diol (3‐MCPD)
Hydrolized vegetable protein*** 0.02
Soya sauce*** 0.02
Nickel Edible liquid fats 0.2
Margarines 0.2
Minarin 0.2
Beers 0.1
Light beers 0.1
* Foods likely to contain

** Suitable concentration factor should be applied for dairy products
***The maximum limit given applies to liquid products that contain 40% dry matter, where the
maximum limit in dry matter corresponds to a value of 0.05 mg/kg. The maximum limit should be
adjusted to run parallel with the amount of dry matter.
5.11 Annex 11 ­ Foreign Substances And Compounds
Substance Foodstuff Maximum
acceptable
value (mg/kg)
Explanation
Aromatic and aliphatic
hydrocarbons
Hazelnut, walnut and
similar fruits
10 Caused by
packaging material
(jute sack)
Benzo(a)pyrene Mushrooms 0.05 Out of dry matter
Dry yeast 0.05 Out of dry matter
Plant infusions 0.05 Out of dry matter
Tea 0.05 Out of dry matter
Solid and liquid fats 0.01 Out of dry matter
Margarines 0.01 Out of dry matter
Minarins 0.01 Out of dry matter
Fish products 0.01 Smoked
Grapelike fruits 0.001 Caused by the
environment
Cereals 0.001 Caused by the
environment
Cheese 0.001 Caused by the
environment
Hard seeded fruits 0.001 Caused by the

environment
Soft seeded fruits 0.001 Caused by the
environment
Vegetables 0.001 Caused by the
environment
Products containing
meat
0.001 Smoked
Cereal products 0.001 Caused by the
environment
Bromine Wine 1
Butanol‐1 All foodstuffs Excluding liquors,
aromatic sources
obtained from
natural aroma
Butanol‐2 All foodstuffs 1 Excluding liquors,
aromatic sources
obtained from
natural aroma
Dyethil ether All foodstuffs 2 Excluding liquors,
aromatic sources
obtained from
natural aroma
Dichloro‐1,2‐propanol‐2 Liquid spices 0.05
Dichlorome thane Tea 5 Raw extract over dry
matter, resulting
from caffein
extraction
Coffee 2 Raw extract over dry
matter, resulting
from caffein
extraction

All foodstuffs 0.02 Carried over from
aromatic substances
Diglucoside malvidol Wine 15 Wine hybrids
Wine hybrids Coffee 20 Raw extract,
resulting from
caffein extraction
Ethyl‐methyl‐ keton Tea 20 By fractionation of
fatty substances
Solid and liquid fats 5 By fractionation of
fatty substances
Margarines 5 By fractionation of
fatty substances
Minarins 5 By fractionation of
fatty substances
All foodstuffs 1 Carried over from
natural aromatic
substances
Erusic acid
All solid and liquid
fats
Foodstuffs containing
over 5% of added fat
5% Calculated out of
total fatty acid
content
5% Calculated out of
total fatty acid
content
Other foodstuffs 10% Calculated out of
total fatty acid
content
Fluoride Wine 1
Hexane Soya based products 30
Fat‐free foodstuffs that 10

contain flour and
protein
Cocoa butter 5 Solvent
decomposing of fatty
substances
Fat‐free cereal grains 5 Solvent
decomposing of fatty
substances
Solid and liquid fats 5 Solvent extraction
decomposing of fatty
substances
Margarines 5 Solvent extraction
decomposing of fatty
substances
Minarins 5 Solvent extraction
decomposing of fatty
substances
All foodstuffs 1 (Foodstuffs apart
from the ones stated
above)
Hydrocarbons All foodstuffs 0.05 Caused by the
Hallogens
environment
Histamine
Fish Tuna fish family,
Mackerel and Sardine
that belong to
Engraulidae, Scobridae
and Clupeidae family
100* Degradation
indicator
Wines 10
Chloro‐3‐propandiol Liquid spices 10

1.2
Methyl asetate Coffee 20
Tea 20
Sacharose 1
All foodstuffs 1
Methylpropanol‐ 1 All foodstuffs 1 Drinks, excluding
natural aromatic
resources
Nitrate Lettuce 3500
Follow‐on baby
formulas
250
Baby food 40
Other baby and child 400
Foods
Spinach 3000
Red beet juice 2500
Fennel 2000
Chinese cabbage 1500
(Brassica pekinesis)
Spinach 2000 Canned or frozen
Cabbage
(Brassica oleracea L.) 875
Herb cheese 40
Cheese 10
Nitrite Baby food 0.1

Polychlorobiphenyls** Fish liver 2
Roe 3
Meats 0.2 Out of fatty
substance
Shelled fishery
products
2
Thorny‐skinned 2
Molluscs 2
Fish 2
Milk and dairy
products
0.1 Out of fatty
substance
Egg 0.2 Whole
Other baby and child
Food
Foodstuffs with
vegetables
0.1
0.1
Infant food and
formulaes
Follow‐on foods and
formulaes
0.012
Propanol‐1 All foodstuffs 1 Resulting from
natural aromatic
substances,
excluding drinks
Propanol‐2 All foodstuffs 10 Excluding drinks
Cyclohexane All foodstuffs 1 Resulting from
aromatic substances
Cyanide
Hard seeded Fruit
drinks (liquors)
100 Total HCN
(hidrogen cyanide)

(in 1 lt. of 100%
alcohol)
Sulphate Wine 2000 Calculated out of
K2SO4
Tetrachloroethylene
Animal fats,
Pork meat
Poultry
Olive oil
Prina oil
0.2
0.2
0.2
0.1
0.1
Volatile nitrosamines Beers 0.0005 Total
* The average of 9 sample units should not exceed 100, it may be more than 100 ppm and less than
200 ppm in two samples. It should not exceed 200 ppm in any samples.
** Total of 28,52,101,118,138,153,180 PCBs
5.12 Annex 12 ­ Food Additives Generally Permitted For Use In Foodstuffs
Explanations:
1‐ Substances on this list may be used in all foodstuffs with some exceptions
2‐ The substances listed under numbers E 407 and E 440 may be standardized with sugars, on
condition that this is stated in addition to the number and designation.
3‐ The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs
intended to rehydrate on ingestion.
4‐ The substances E 290, E 938, E 939, E 941, E 942, E 948 and E 949 may also be used in the
foodstuffs referred to in Article 5 (d).
E CODE
NAME
E 170
Calcium carbonate
(i) Calcium carbonate

(ii) Calcium hydrogen carbonate
E 260
E 261
E 262
Acetic acid
Potassium acetate
Sodium acetates
(i) Sodium acetate
(ii) Sodium hydrogen acetate (sodium diacetate)
E 263
E 270
E 290
E 296
E 300
E 301
E 302
E 304
Calcium acetate
Lactic acid
Carbon dioxide
Malic acid
Ascorbic acid
Sodium ascorbate
Calcium ascorbate
Fatty acid esters of ascorbic acid
(i) Ascorbyl palmitate
(ii) Ascorbyl stearate
E 306
E 307
E 308
E 309
E 322
E 325
E 326
E 327
Tocopherol‐rich extract
Alpha‐tocopherol
Gamma‐tocopherol
Delta‐tocopherol
Lecithins
Sodium lactate
Potassium lactate
Calcium lactate

E 330
E 331
Citric acid
Sodium citrates
(i) Monosodium citrate
(ii) Disodium citrate
(iii)Trisodium citrate
E 332
Potassium citrates
(i) Monopotassium citrate
(ii) Tripotassium citrate
E 333
Calcium citrates
(i) Monocalcium citrate
(ii) Dicalcium citrate
(iii)Tricalcium citrate
E 334 Tartaric acid (L (+) (‐))
E 335
Sodium tartrates
(i) Monosodium tartrate
(ii) Disodium tartrate
E 336
Potassium tartrates
(i) Monopotassium tartrate
(ii) Dipotassium tartrate
E 337
E 350
Sodium potassium tartrate
Sodium malates
(i) Sodium malate
(ii) Sodium hydrogen malate
E 351
E 352
Potassium malate
Calcium malates
(i) Calcium malate
(ii) Calcium hydrogen malate

E 354
E 380
E 400
E 401
E 402
E 403
E 404
E 406
E 407
E 407
E 410
E 412
E 413
E 414
E 415
E 417
E 418
E 422
E 440
Calcium tartrate
Triammonium citrate
Alginic acid
Sodium alginate
Potassium alginate
Ammonium alginate
Calcium alginate
Agar
Carrageenan
a Processed eucheuma seaweed
Locust bean gum
Guar gum
Tragacanth
Acacia gum (gum arabic)
Xanthan gum
Tara gum
Gellan gum
Glycerol
Pectins
(i) Pectin
(ii) Amidated pectin
E 460
Cellulose
(i) Microcrystalline cellulose
(ii) Powdered cellulose

E 461
E 463
E 464
E 465
E 466
E 469
E 470
E 470
E 471
E 472
E 472
E 472
E 472
E 472
E 472
E 500
Methyl cellulose
Hydroxypropyl cellulose
Hydroxypropyl methyl cellulose
Ethyl methyl cellulose
Carboxy methyl cellulose
Sodium carboxy methyl cellulose
Enzymatically hydrolysed carboxy methyl cellulose
a Sodium, potassium and calcium salts of fatty acids
b Magnesium salts of fatty acids
Mono‐ and diglycerides of fatty acids
a Acetic acid esters of mono‐ and diglycerides of fatty acids
b Lactic acid esters of mono‐ and diglycerides of fatty acids
c Citric acid esters of mono‐ and diglycerides of fatty acids
d Tartaric acid esters of mono‐ and diglycerides of fatty acids
e Mono‐ and diacetyl tartaric acid esters of mono‐ and
diglycerides of fatty acids
f Mixed acetic and tartaric acid esters of mono‐ and diglycerides
of fatty acids
Sodium carbonates
(i) Sodium carbonate
(ii) Sodium hydrogen carbonate
(iii) Sodium sesquicarbonate
E 501
Potassium carbonates
(i) Potassium carbonate
(ii) Potassium hydrogen carbonate
E 503
Ammonium carbonates

Ammonium carbonate
Ammonium hydrogen carbonate
E 504
Magnesium carbonates
Magnesium carbonate
Magnesium hydroxide carbonate
(Magnesium hydrogen carbonate)
E 507
E 508
E 509
E 511
E 513
E 514
E 515
E 516
E 524
E 525
E 526
E 527
E 528
E 529
E 530
Hydrochloric acid
Potassium chloride
Calcium chloride
Magnesium chloride
Sulphuric acid
Sodium sulphates
Sodium sulphate
Sodium hydrogen sulphate
Potassium sulphates
Potassium sulphate
Potassium hydrogen sulphate
Calcium sulphate
Sodium hydroxide
Potassium hydroxide
Calcium hydroxide
Ammonium hydroxide
Magnesium hydroxide
Calcium oxide
Magnesium oxide

E 570
E 574
E 575
E 576
E 577
E 578
E 640
Fatty acids
Gluconic acid
Glucono‐delta‐lactone
Sodium gluconate
Potassium gluconate
Calcium gluconate
Glycine and its sodium salt
E 920 L‐Cysteine ( 1 )
E 938
E 939
E 941
E 942
E 948
E 949
E 1103
E 1200
E 1404
E 1410
E 1412
E 1413
E 1414
E 1420
E 1422
E 1440
Argon
Helium
Nitrogen
Nitrous oxide
Oxygen
Hydrogen
Invertase
Polydextrose
Oxidized starch
Monostarch phosphate
Distarch phosphate
Phosphated distarch phosphate
Acetylated distarch phosphate
Acetylated starch
Acetylated distarch adipate
Hydroxy propyl starch

E 1442
E 1450
E 1451
Hydroxy propyl distarch phosphate
Starch sodium octenyl succinate
Acetylated oxidised starch
1
May be used only as a flour treatment agent.
5.13 Annex 13 ­ Foodstuffs In Which A Limited Amount Of Additives Stated In
Annex 12 May Be Used
FOODSTUFF ADDITIVE MAXIMUM
LEVEL
Products as defined in the Communiqué on
Cocoa and Cocoa Products and the
Communiqué on Chocolate and Chocolate
Products (excluding energy reduced cocoa
and chocolate products or cocoa and
chocolate products with no added sugar)
E 330 Citric acid
E 322 Lecithins
E 334 Tartaric acid
E 422 Glycerol
E 471 Mono‐ and
diglycerides of fatty
acids
% 0,5
QS
% 0,5
QS
QS
E 170 Calcium
carbonates
E 500 Sodium
carbonates
E 501 Potassium
carbonates
E 503 Ammonium
carbonates
E 504 Magnesium
carbonates
E 524 Sodium
hydroxide
E 525 Potassium
hydroxide
E 526 Calcium
hydroxide
E 527 Ammonium
7 %
(on dry matter
without fat
expressed as
potassium
carbonates)
QS
as glazing
agents only

hydroxide
E 528 Magnesium
hydroxide
E 530 Magnesium
oxide
Fruit juices and nectars as defined in
Communiqué on Fruit Juice and Similar
Products
E 414 Acacia gum
E 440 Pectins
E 300 Ascorbic acid
QS
Pineapple juice E 296 Malic acid 3 g/l
Nectars as defined in Communiqué on
Fruit Juice and Similar Products
Grape juice
Fruit juices as defined in Communiqué on
Fruit Juice and Similar Products
Extra jam, traditional extra jam and extra
jelly, as defined in Communiqué on Jams,
Jellies, Marmalades and Sweetened
Chestnut Purée
E 330 Citric acid
E 270 Lactic acid
E 170 Calcium
carbonates
E 336 Potassium
tartrates
E 330 Citric acid
E 440 Pectins
E 270 Lactic acid
E 296 Malic acid
E 300 Ascorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium
tartrates
E 350 Sodium malates
E 471 Mono‐ and
diglycerides of fatty
acids
5 g/l
5 g/l
QS
3 g/l
QS
QS

Jam, jellies and marmalades as defined in
Communiqué on Jams, Jellies, Marmalades
and Sweetened Chestnut Purée and other
similar low‐calorie fruit spreads
E 440 Pectins
E 270 Lactic acid
E 296 Malic acid
E 300 Ascorbic acid
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium
tartrates
E 350 Sodium malates
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium
alginate
E 403 Ammonium
alginate
E 404 Calcium
alginate
E 406 Agar‐agar
QS
QS
QS
10 g/kg
(individually or in
combination)
E 407 Carrageenan
E 410 Locust bean
gum
E 412 Guar gum
E 415 Xanthan gum
E 418 Gellan gum
E 471 Mono and
diglycerides of fatty
acids
QS

Products as defined in Communiqué on
Condensed Milk and Milk Powder
Plain pasteurised cream
Frozen and deep‐frozen unprocessed fruit
and vegetables; pre‐packed, refrigerated,
unprocessed fruit and vegetables ready for
consumption and pre‐packed, unprocessed
and peeled potatoes.
Fruit compote
Unprocessed fish, crustaceans and
molluscs, including such products frozen
E 509 Calcium
chloride
E 524 Sodium
hydroxide
E 300 Ascorbic acid
E 301 Sodium
ascorbate
E 304 Fatty acid esters
of ascorbic acid
E 322 Lecithins
E 331 Sodium citrates
E 332 Potassium
citrates
E 407 Carrageenan
E 500 Sodium
bicarbonate
E 501 Potassium
bicarbonate
E 509 Calcium
chloride
E 401 Sodium alginate
E 402 Potassium
alginate
E 407 Carrageenan
E 466 Sodium carboxy
methyl cellulose
E 471 Mono‐ and
diglycerides of fatty
acids
E 300 Ascorbic acid
E 301 Sodium
ascorbate
E 302 Calcium
ascorbate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium
QS
QS
QS
QS

and deep frozen
Quick‐cook rice
Non emulsified oils and fats of animal or
vegetable origin (except olive oils)
Non‐emulsified oils and fats of animal or
vegetable origin animal or vegetable origin
(except olive oils) specifically intended for
cooking and/or frying purposes or for the
preparation of gravy
citrates
E 333 Calcium citrates
E 471 Mono‐ and
diglycerides of fatty
acids
E 472a Acetic acid
esters of mono‐ and
diglycerides of fatty
acids
E 304 Fatty acid esters
of ascorbic acid
E 306 Tocopherol‐rich
extract
E 307 Alphatocopherol
E 308 Gammatocopherol
E 309 Deltatocopherol
E 322 Lecithins
E 471 Mono‐ and
diglycerides of fatty
acids
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium
citrates
E 333 Calcium citrates
E 270 Lactic acid
E 300 Ascorbic acid
E 304 Fatty acid esters
of ascorbic acid
E 306 Tocopherol‐rich
extract
E 307 Alpha
QS
QS
30 g/l
10 g/l
QS
QS

tocopherol
E 308 Gamma
tocopherol
E 309 Delta tokoferol
Refined olive oil, including olive pomace
oil
Ripened cheese
Mozzarella and whey cheese
Canned and bottled fruit and vegetables
E 322 Lecithins
E 471 Mono‐ and
diglycerides of fatty
acids
E 472c Citric acid
esters of mono‐ and
diglycerides of fatty
acids
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium
citrates
E 333 Calcium citrates
E 307 Alfa‐tocopherol
E 170 Calcium
carbonates
E 504 Magnesium
carbonates
E 509 Calcium
chloride
E 575 Glucono‐deltalactone
E 260 Acetic acid
E 270 Lactic acid
E 330 Citric acid
E 575 Glucono‐deltalactone
E 260 Acetic acid
E 261 Potassium
acetate
30 g/l
10 g/l
QS
200 mg/l
QS
QS
QS

Pre‐packed preparations of fresh minced
meat
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 296 Malic acid
E 300 Ascorbic acid
E 301 Sodium
ascorbate
E 302 Calcium
ascorbate
E 325 Sodium lactate
E 326 Potassium
lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium
citrates
E 333 Calcium citrates
E 334 Tartaric acid
E 335 Sodium
tartrates
E 336 Potassium
tartrates
E 337 Sodium
potassium tartrate
E 509 Calcium
chloride
E 575 Glucono‐deltalactone
E 300 Ascorbic Acid
E 301 Sodium
ascorbate
E 302 Calcium
ascorbate
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium
citrates
QS

Bread prepared solely with the following
ingredients: wheat flour, water, yeast and
salt
E 333 Calcium citrates
E 260 Acetic acid
E 261 Potassium
acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium
ascorbate
E 302 Calcium
ascorbate
E 304 Fatty acid esters
of ascorbic acid
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium
lactate
E 327 Calcium lactate
E 471 Mono‐ and
diglycerides of fatty
acids
E 472a Acetic acid
esters of mono‐ and
diglycerides of fatty
acids
E 472d Tartaric acid
esters of mono‐ and
diglycerides of fatty
acids
E 472e Mono‐ and
diacetyl tartaric acid
esters of mono‐ and
diglycerides of fatty
acids
E 472f Mixed acetic
and tartaric acid
esters of mono‐ and
diglycerides of fatty
QS

Fresh pasta
Wines
Semi‐manufactured products other than
wine
Beer
acids
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium
ascorbate
E 322 Lecithins
E 330 Citric acid
E 334 Tartaric acid
E 471 Mono‐ and
diglycerides of fatty
acids
E 575 Glucono‐deltalactone
E 300 Ascorbic acid
E 330 Citric acid
E 334 Tartaric acid
[L(+) (‐)]
E 336 Potassium
tartrates
E 353 Metatartaric
acid
E 354 Calcium tartrate
E 402 Potassium
alginate
E 404 Calcium
alginate
E 414 Acacia gum
E 501 Potassium
carbonates
E 334 Tartaric acid
[L(+) (‐)]
E 336 Potassium
tartrate
E 354 Calcium tartrate
E 270 Lactic acid
E 300 Ascorbic acid
E 301 Sodium
QS
100 mg/l
1 g/l
2,5 g/l
2,5 g/l
200 mg/l
2,5 g/l
QS
QS
300 mg/l
5 g/l
1,5 g/l
QS

Pineapple and passion fruit juices and
nectars
Sliced and grated ripened cheese
Soured‐cream butter
ascorbate
E 330 Citric acid
E 414 Acacia gum
E 440 Pectins
E 170 Calcium
carbonates
E 504 Magnesium
carbonates
E 509 Calcium
chloride
E 575 Glucono‐deltalactone
E 460 Celluloses
E 500 Sodium
carbonates
3 g/l
QS
QS
5.14 Annex 14 , Part A, Conditionally Permitted Preservatives And
Antioxidants Sorbates, Benzoates And P­Hydroxybenzoates
1‐ In products with on‐going fermentation, the preservatives in this table shall not be used.
However, in certain fermented products there may be benzoic acid due to the fermentation
technique used.
2‐ The levels of the substances referred to below are expressed as the free acid.
3‐ The maximum levels are given for foofstuffs ready for consumption, prepared according to
manufacturersʹ instructions.
MAXIMUM LEVEL
(mg/kg or mg/lt)
FOODSTUFF Sa(1) Ba(2) PHB(3) Sa+Ba(4) Sa+PHB(5) Sa+Ba+PHB(6)

Wine‐based
flavored drinks
Non‐alcoholic
flavored drinks
(excluding dairybased
drinks.)
Liquid tea
concentrates and
liquid fruit and
herbal infusion
concentrates
Grape juice,
unfermented, for
sacramental use
Wine and fruit
wine, including
alcohol free, cider
and perry
Alcohol‐free beer
in keg
200
300 150 250Sa+150Ba
600
2000
200
200
Mead 200
Spirits with less
than 15 % alcohol
by volume
Fillings of ravioli
and similar
products
Low‐sugar jams,
jellies,
marmalades and
similar low
calorie or sugarfree
products and
200 200 400
1000
500 1000

other fruit‐based
spreads
Candied,
crystallized and
glacé fruit and
vegetables
1000
Dried fruit 1000
Fruit and
vegetable
preparations
including fruitbased
sauces,
excluding purée,
mousse, compote,
salads and
similar products,
canned or bottled
1000
Vegetables in
vinegar, brine or
oil (excluding
olives)
2000
Potato dough and
pre‐fried potato
slices
Olives and olivebased
preparations
2000
1000 500 1000
Jelly coatings of
meat products
(cooked, cured or
dried); Pâté
1000
Surface treatment
of dried meat
QS

products
Semi‐preserved
fish products
including fish
roe products
2000
Salted, dried fish 200
Shrimps, cooked 2000
Cheese, prepacked,
sliced
Unripened
cheese
1000
1000
Processed cheese 2000
Layered cheese
and cheese with
added foodstuffs
1000
Non‐heat‐treated
dairy‐based
desserts
300
Curdled milk 1000
Liquid egg
(white, yolk or
whole egg)
5000
Dehydrated,
concentrated,
frozen and deepfrozen
egg
products
Pre‐packed sliced
bread and ryebread
1000
2000

Partially baked,
pre‐packed
bakery wares
intended for
retail sale
Fine bakery
wares with a
water activity of
more than 0.65
2000
2000
Cereal‐ or potatobased
snacks and
coated nuts
1000
(max.300PHB)
Batters 2000
Confectionery
(excluding chocolate)
1500
(max.300
PHB)
Chewing gum 1500
Toppings (syrups
for pancakes,
flavored syrups
for milkshakes
and ice cream;
similar products)
Fat emulsions
(excluding
butter) with a fat
content of 60 %
or more
Fat emulsions
with a fat content
less than 60 %
Emulsified
sauces with a fat
1000
1000
2000
2000 1000 2000

content of 60 %
or more
Emulsified
sauces with a fat
content less than
60 %
Non‐emulsified
sauces
1000 500 1000
1000
Prepared salads 1500
Mustard 1000
Seasonings and
condiments
Liquid soups and
broths (excluding
canned)
1000
500
Liquid dietary
food
supplements
2000
Dietetic foods
intended for
special medical
purposes
excluding foods
for infants and
young children ‐
dietetic formulae
for weight
control
intended to
replace total
daily food intake
or an individual
meal
1500

Analogues of
meat, fish,
crustaceans and
cephalopods and
cheese based on
protein
Cheese and
cheese analogues
(surface
treatment only)
2000
QS
Cooked red beet 2000
Collagen‐based
casings with a
water activity
greater than 0.6
QS
Note 1: E 200 Sorbic acid, E 202 Potassium sorbate and E 203 Calcium sorbate are abbreviated as ʺSaʺ
.
2: E 210 Benzoic acid E 211 Sodium benzoate, E 212 Potassium benzoate and E 213 Calcium benzoate
are abbreviated as ʺBaʺ.
3: E 214 Ethyl p‐hydroxybenzoate, E 215 Sodium ethyl p‐hydroxybenzoate, E 216 Propyl p‐
hydroxybenzoate, E 217 Sodium propyl p‐hydroxybenzoate E 218 Methyl p‐hydroxybenzoate and
219 Sodium methyl p‐hydroxybenzoate are abbreviated as ʺPHBʺ.
4: Sa + Ba: means Sa and Ba used singly or in combination.
5: Sa + PHB: means Sa and PHB used singly or in combination.
5.15 Annex 15 ;Part B; Sulphur Dioxide And Sulphites
FOODSTUFF
MAXIMUM LEVEL
( As sulphur dioxide
mg/kg or mg/l )
Burger meat containing at least 4 % of vegetable and/or cereal 450

Sausages 450
Dried salted fish of the ‘Gadidae’ species 200
Fresh, frozen and deep‐frozen crustaceans and cephalopods
Cooked crustaceans and cephalopods
150 (in edible parts)
50 (in edible parts)
Dry biscuit 50
Starches (excluding starches for food for infant and young
children)
50
Pearl barley 30
Dehydrated potatoes 400
Cereal‐ and potato‐based snacks 50
Peeled potatoes 50
Processed potatoes (including frozen and deep‐frozen
potatoes)
100
Potato dough 100
White vegetables, processed (including frozen and deepfrozen
white vegetables)
50
Dried white vegetables 400
Dried ginger 150
Dried tomatoes 200
Horseradish pulp 800
Onion and garlic pulp 300
Vegetables and fruits in vinegar, oil or brine (except olives
and golden peppers in brine)
100
Golden peppers in brine 500
Processed mushrooms (including frozen mushrooms) 50

Dried mushrooms 100
Dried fruits
— Apricots, peaches, grapes, prunes and figs 2000
— Bananas 1000
— Apples and pears 600
— Other (including nuts in shell) 500
Dried coconut 50
Candied, crystallized or glacé fruit, vegetables, angelica and
citrus peels
Products as specified in the Communiqué on Jams, Jellies,
Marmelades and Sweetened Chesnut Purée
(excluding extra jam, extra jelly and traditional extra jam)
and similar fruit spreads including low‐calorie products
100
50
Jams, jellies and marmelades made with sulphited fruit 100
Fruit‐based pie fillings 100
Citrus‐juice‐based seasonings 200
Concentrated grape juice for home wine‐making 2000
Jellying fruit extract, liquid pectin for sale to the final
consumer
800
Rehydrated dried fruit 100
Bottled, sliced lemon 250
Sugars except glucose syrup, whether or not dehydrated 10
Glucose syrup, whether or not dehydrated 20
Molasses 70
Other sugars 40
Toppings (syrups for pancakes, flavored syrups for 40

milkshakes and ice cream; similar products)
Orange, grapefruit, apple and pineapple juice for bulk
dispensing in catering establishments
50
Lime and lemon juice 350
Concentrates based on fruit juice and containing not less
than 2.5 % barley water
350
Other concentrates based on fruit juice or comminuted fruit 250
Non‐alcoholic flavored drinks containing fruit juice 20
(carried over only from
concentrate)
Flavoured, non‐alcoholic drinks containing at least 235 g/l
glucose syrup
50
Grape juice, unfermented, for sacramental use 70
Glucose‐syrup‐based confectionery 50
(carried over only from
glucose syrup)
Beer (including low‐alcohol and alcohol‐free beer) 20
Beer with a second fermentation in the cask 50
Alcohol‐free wine 200
Cider, perry, fruit wine, sparkling fruit wine (including
alcohol‐ free products)
200
Mead 200
Fermentation vinegar 170
Mustard (excluding Dijon mustard) 250
Dijon mustard 500
Gelatin 50
Vegetable‐ and cereal‐protein‐based meat, fish and 200

crustacean analogues
Meat analogues, fish and crustacean based protein 200
Red wine (with sugar content more than 5 g/l) 160
Red wine (with sugar content less than 5 g/l) 260
White and rose wine (with sugar content more than 5 g/l) 210
White and rose wine (with sugar content less than 5 g/l) 235
Sparkling wine 200
Champagne 235
Marinated nuts 50
Vacuum packed sweetcorn 100
Distilled alcoholic beverages containing whole pears 50
Note 1: The following substances may be used as sulphur dioxide and sulphites:
E 220 Sulphur dioxide
E 221 Sodium sulphite
E 222 Sodium hydrogen sulphite
E 223 Sodium metabisulphite
E 224 Potassium metabisulphite
E 226 Calcium sulphite
E 227 Calcium hydrogen sulphite
E 228 Potassium hydrogen sulphite
2: Maximum levels are expressed as sulphur dioxide and relate to the total quantity,
available from all sources.
3: A sulphur dioxide content of not more than 10 mg/kg or 10 mg/l is not considered to

e present.
5.16 Annex 15 ; Part C; Other Preservatives
EC Code and Name of Substance Foodstuff Maximum Level
E 230 Biphenyl, diphenyl
E 231 Orthophenyl phenol
E 232 Sodium orthophenyl phenol
E 234 Nisin
E 235 Natamycin
Surface treatment of
citrus fruits
Surface treatment of
citrus fruits
Semolina and tapioca
puddings and similar
products
Ripened cheese and
processed cheese
Surface treatment of:
hard, semi‐hard and
semi‐soft cheese and
dried, cured sausages
70 mg/kg
12 mg/kg
(individually or in
combination,
expressed as orthophenyl
phenol)
3 mg/kg
12.5 mg/kg (found in
certain cheese as a result
of fermentation)
1 mg/dm2 surface (not
present at a depth of 5
mm)
E 239 Hexamethylene tetramine Provolone cheese 25 mg/kg residual
amount, expressed as
formaldehyde
E 242 Dimethyl dicarbonate
Non‐alcoholic flavored
drinks
Alcohol‐free wine
Liquid‐tea concentrate
250 mg/l (ingoing amount,
residues not detectable.)

E 249 Potassium nitrite (1)
E 250 Sodium nitrite (1)
E 251 Sodium nitrate
E 252 Potassium nitrate
Non‐heat‐treated, cured,
dried meat products
Other cured meat
products and canned
meat
Cured bacon
Cured meat products
Canned meat products
Hard, semi‐hard and
semi‐soft cheeses
Dairy‐based cheese
analogues
150 mg/kg (Residual
amount included,
expressed as sodium
nitrite)
50 mg/kg (Residual
amount included at point
of sale to the final
consumer, expressed as
sodium nitrite)
150 mg/kg (Expressed as
sodium nitrite, included)
100 mg/kg (Residual
amount at point of sale,
expressed as sodium
nitrite)
175 mg/kg (Residual
amount at point of sale,
expressed as sodium
nitrite)
300 mg/kg (expressed as
sodium nitrate, included)
250 mg/kg (Residual
amount included at point
of sale, expressed as
sodium nitrate)
50 mg/kg (Residual
amount included at point
of sale, expressed as
sodium nitrate)
50 mg/kg (Residual
amount included at point
of sale, expressed as
sodium nitrate)

Pickled herring and sprat 200 mg/kg (residual
amount of nitrite from
nitrate, expressed as
sodium nitrite)
E 280 Propionic acid ( 2 )
E 281 Sodium propionate ( 2 )
E 282 Calcium propionate ( 2 )
E 283 Potassium propionate ( 2 )
E 284 Boric acid
E 285 Sodium tetraborate
(Borax)
Pre‐packed sliced bread
and rye bread
Energy reduced bread
Partially baked, prepacked
bread
Pre‐packed fine bakery
wares with a water
activity of more than 0.65
(including flour
confectionery)
Pre‐packed bread types
Cheese and cheese
analogues
Pre‐packed bread
(excluding those
consisting of wheat flour,
water, salt and yeast)
Sturgeons’ eggs (Caviar)
3000 mg/kg (expressed as
propionic acid)
2000 mg/kg (expressed as
propionic acid)
2000 mg/kg (expressed as
propionic acid)
2000 mg/kg (expressed as
propionic acid)
2000 mg/kg (expressed as
propionic acid)
QS (only surface
treatment )
1000 mg/kg (expressed as
propionic acid)
4 g/kg(expressed as boric
acid)
E1105 Lysozyme Ripened cheese QS
(1) When produced for food use, nitrites may only be sold in a mixture with salt or a salt equivalent.
(2) Propionic acid and its salts may be present in certain fermented products as a process
requirement.

5.17 Annex 15 ;Part D ; Other Antioxidants
EC CODE AND
NAME
E 310 Propyl gallate
E 311 Octyl gallate
E 312 Dodecyl
gallate
E 320 Butylated
hydroxyanisole
(BHA)
321 Butylated
hydroxytoluene
(BHT)
FOODSTUFF
Fats and oils for the professional
manufacture of heat‐ treated
foodstuffs
Frying oil and frying fat, excluding
olive pomace oil
Lard; fish oil; beef, poultry and
sheep fat
Cake mixes
Cereal‐based snack foods
MAXIMUM AMOUNT
(mg/kg)
200* (Gallates and BHA,
individually or in
combination)
(expressed on fat)
100* (BHT) (expressed on fat)
200 (Gallates and BHA,
individually or in
combination)
Milk powder for vending machines
Dehydrated soups and broths
Sauces
(expressed on fat)
Dehydrated meat
Processed nuts
Seasonings and condiments
Pre‐cooked cereals
Dehydrated potatoes
25 (Gallates and BHA,
individually or in

combination)
E 315 Erythorbic
acid
E 316 Sodium
erythorbate
Dietary supplements
Chewing‐gum
Semi‐preserved and preserved
meat products
Preserved and semi‐preserved fish
products
Frozen and deep‐frozen fish with
red skin
400 (Gallates, BHT ve BHA
individually or in
combination)
400 (Gallates, BHT ve BHA,
individually or in
combination)
500 (expressed as erythorbic
acid)
1500 (expressed as erythorbic
acid)
1500 (expressed as erythorbic
acid)
Note: * When combinations of gallates, BHA and BHT are used, the individual levels must be
reduced proportionally.
5.18 Annex 18 ­ Other Permitted Additives
The maximum levels of usage in foodstuffs ready for consumption prepared according to the
manufacturers’ instructions.
EC CODE AND
SUBSTANCE NAME
FOODSTUFF
MAXIMUM
LEVEL
EXPLANATION
E 297 Fumaric acid
Sugar confectionery
1 g/kg
Fruit‐flavored desserts
4 g/kg
Gel‐like desserts
4 g/kg
Dry powdered dessert
4 g/kg
mixes
1 g/l
Instant powders for
fruit based drinks
1 g/kg

Instant products for
preparation of
flavored tea and
herbal infusions
2 g/kg
2.5 g/kg
Chewing gum
Fillings and toppings
for fine bakery wares
In the following applications the indicated maximum levels of phosphoric acid and the
phosphates E338, E339, E340, E341, E343, E450, E451, E452 may be added individually or
in combination (expressed as P2O5 )
E 338 Phosphoric acid
E 339 Sodium phosphates
i‐ Monosodium
phosphate
ii‐ Disodium phosphate
iii‐ Trisodium phosphate
E 340 Potassium
phosphates
Monopotassium
phosphate
Non‐alcoholic
flavored drinks
Partly dehydrated
milk with less than 28
% solids
Partly dehydrated
milk with more than
28 % solids
Dried milk and dried
skimmed milk
Whipped cream and
vegetable fat
analogues
Pasteurised, sterilised
and UHT creams
Unripened cheese
(except Mozzarella)
Processed cheese and
processed cheese
analogues
700 mg/l
1 g/kg
1.5 g/kg
2.5 g/kg
5 g/kg
5 g/kg
2g/kg
20g/kg
Dipotassium phosphate Meat products 5g/kg

Tripotassium phosphate Sport drinks 0.5 g/l
E 341 Calcium phosphates Dietary supplements QS
Monocalciumphosphate Salt and its substitutes 10 g/kg
Dicalciumphosphate
Vegetable ptotein
drinks
20 g/l
Tricalciumphosphate Beverage whiteners 30g/kg
E 343 Magnesium
phosphates
Mono magnesium
phosphate
Dimagnesium phosphate
E 450 Diphosphates
Disodium diphosphate
Trisodium diphosphate
Tetrasodium diphosphate
Tetrapotassium
diphosphate
Dicalcium diphosphate
Calcium dihydrogen
diphosphate
E 451 Triphosphates
Pentasodium
triphosphate
Pentapotassium
triphosphate
E 452 Polyphosphates
Sodium polyphosphate
Potassium polyphosphate
Sodium calcium
polyphosphate
Calcium polyphosphate
Beverage whiteners
for vending machines
Edible ices
Desserts
Dry powdered dessert
mixes
Fine bakery wares
Flour
Flour, self‐raising
Soda bread
Liquid egg (white,
yolk or whole egg)
Sauces
Soups and broths
Instant tea and instant
herbal infusions
Cider and perry
Chewing gum
Dried powdered
foodstuffs
50g/kg
1g/kg
3g/kg
7g/kg
20g/kg
2.5g/kg
20g/kg
20 g/kg
10 g/kg
5g/kg
3g/kg
2 g/kg
2 g/l
QS
10 g/kg

Chocolate and malt
dairy‐based drinks
Alcoholic drinks
(excluding wine and
beer)
Breakfast cereals
Snacks
Surimi
Fish and crustacean
paste
Toppings (syrups for
pancakes, flavored
syrups for milkshakes
and ice cream; similar
products)
Glazings for meat and
vegetable products
Sugar confectionery
Icing sugar
Noodles
Batters
Fillets of unprocessed
fish, frozen and deepfrozen
Unprocessed and
processed crustaceans
frozen and deepfrozen
Processed potato
products (including
2 g/l
1 g/l
5 g/kg
5 g/kg
1 g/kg
5 g/kg
3 g/kg
4 g/kg
5 g/kg
10 g/kg
2 g/kg
12 g/kg
5 g/kg
5 g/kg
5 g/kg

frozen, deep‐frozen,
chilled and dried
processed products)
and pre‐fried frozen
and deep‐frozen
potatoes
Special formulae for
5 g/kg
particular nutritional
uses
Spreadable fats
excluding butter
Coffee based drinks
for vending machines
Fruit confectionary
Fruit preparations
Soured‐cream butter
Canned crustacean
5g/kg
2 g/l
800mg/kg
800mg/kg
2g/kg
1g/kg
30g/kg
products
Waterbased emulsion
sprays for coating
baking tins
E 468 Crosslinked sodium
carboxy methyl cellulose
Solid dietary
supplements
30g/kg
E 353 Metatartaric acid
E 355 Adipic acid
E 356 Sodium adipate
E 357 Potassium adipate
Wine
Fillings and toppings
for fine bakery wares
Dry powdered dessert
mixes
Gel‐like desserts
Fruit‐flavored desserts
100 mg/l
2 g/kg
1 g/kg
6 g/kg
1 g/kg
10 g/l
Expressed as adipic
acid
Powders for drinks
E 363 Succinic acid
Desserts
6 g/kg 5 g/kg
Soups and broths
Powders for drinks
3 g/l
E 385 Calcium disodium Emulsified sauces 75 mg/kg 250

ethylene
diamine tetra acetate
(Calcium disodium EDTA
)
E 405 Propane‐1,2‐diol
alginate
Canned and bottled
legumes, mush rooms
and artichokes
Canned and bottled
crustaceans and
molluscs Canned fish
Spreadable fats (with
a fat content of 41 %
or less)
Frozen and deepfrozen
crustaceans
Fat emulsions
Fine bakery wares
Fillings, toppings and
coatings for fine
bakery wares and
desserts
Sugar confectionery
Water‐based edible
ices
Cereal‐ and potatobased
snacks
Sauces
Beer
Fruit and vegetable
preparations
Non‐alcoholic
flavored drinks
Dietetic foods
intended for special
medical purposes‐
Dietetic formulae for
weight control
intended to replace
total daily food intake
or an individual meal
Dietary food
supplements
Emulsified liqueurs
mg/kg 75
mg/kg 75
mg/kg
100 mg/kg
75 mg/kg
3 g/kg
2 g/kg
5 g/kg
1,5 g/kg
3 g/kg
3 g/kg
8 g/kg
100 mg/l
5 g/kg
5 g/kg
300 mg/l
1,2 g/kg
1 g/kg
10 g/l
100mg/l

Cider (excluding cidre
bouché)
E 416 Karaya gum
Cereal‐ and potatobased
snacks
Nut coatings
Fillings, toppings and
coatings for fine
bakery wares
Desserts
Emulsified sauces
Egg‐based liqueurs
5 g/kg
10 g/kg
5 g/kg
6 g/kg
10 g/kg
10 g/l
QS
5 g/kg
Dietary food
supplements
Chewing gum
E 420 Sorbitol
i)Sorbitol
ii) Sorbitol syrup
Foodstuffs in general
(except drinks and
those foodstuffs
QS
For purposes other
than sweetening
E421 Mannitol
E953 İsomalt
E965 Maltitol
i)Maltitol
ii)Maltitol syrup
E966 Lactitol
E967 Xylitol
referred to in Article 5
(d)
Frozen and deepfrozen
unprocessed
fish,
crustaceans, molluscs
and cephalopods
Liqueurs
E 432 Polyoxyethylen
sorbitan
monolaurate (polysorbate
20)
E 433 Polyoxyethylen
sorbitan
monooleate (polysorbate
80)
E 434 Polyoxyethylen
sorbitan
monopalmitate
Fine bakery wares
Fat emulsions for
baking purposes
Milk and cream
analogues
Edible ices
Desserts
Sugar confectionery
Emulsified sauces
Soups
Chewing gum
3 g/kg
10 g/kg
5 g/kg
1 g/kg
3 g/kg
1 g/kg
5 g/kg
1 g/kg
5 g/kg
QS
1 g/kg
Individually or
combined

(polysorbate 40)
E 435 Polyoxyethylen
sorbitan
monostearate
(polysorbate 60)
E 436
Polyoxyethylensorbitan
tristearate (polysorbate
65)
E 442 Ammonium
phosphates
E 444 Sucrose acetate
isobutyrate
E 445 Glycerol esters of
wood rosins
E 473 Sucrose esters of
fatty acids
Dietary food
supplements
Dietetic foods
intended for special
medical purposes —
Dietetic formulae for
weight control
intended to replace
total daily food intake
or an individual meal
Cocoa and chocolate
products as defined in
the Communiqué on
Cocoa and Cocoa
Products and in the
Communiqué on
Chocolate and
Chocolate Products,
including fillings
Confectionery based
on cocoa and
chocolate
Non‐alcoholic
flavored cloudy
drinks
Non‐alcoholic
flavored cloudy
drinks
Cloudy spirit drinks,
containing less than 15
% alcohol by volume
Cloudy spirit drinks
Surface treatment of
citrus fruit
Canned liquid coffee
Heat treated meat
products
10 g/kg
10 g/kg
300 mg/l
100 mg /l
100 mg/l
100 mg/l
50 mg/kg
1 g/l
5 g/kg on fat
10 g/kg

E 474 Sucroglycerides
Fat emulsions for
baking purposes
Fine bakery wares
Beverage whiteners
Edible ices
Sugar confectionery
Desserts
Sauces
Soups and broths
Fresh fruits, surface
treatment
Non‐alcoholic
aniseed‐based drinks
Non‐alcoholic coconut
and almond drinks
Spirituous beverages
(excluding wine and
beer)
Powders for the
preparation of hot
beverages
Dairy‐based drinks
Dietary food
supplements
10 g/kg
20 g/kg
5 g/kg
5 g/kg
5 g/kg
10 g/l
2 g/l
QS
5 g/l
5 g/l
5 g/l
10 g/l
5 g/l
QS
Dietetic foods
intended for special
medical purposes;
Dietetic formulae for
weight control
intended to replace
total daily food intake
or an individual
meal
Chewing gum
Cream analogues
5 g/kg
10 g/kg (Tek
veya birlikte)
5 g/kg

E 475 Polyglycerol esters
of fatty acids
E 476 Polyglycerol
polyricinoleate
Sterilised cream and
sterilised cream with
reduced fat content
Fine bakery wares
Emulsified liqueurs
Egg products
Beverage whiteners
Chewing gum
Fat emulsions
Milk and cream
analogues
Sugar confectionery
Desserts
Dietary food
supplements
Dietetic foods
intended for special
medical purposes;
Dietetic formulae for
weight control
intended to replace
total daily food intake
or an individual
meal
Granada type
breakfast cereals
Spreadable fats (with
a fat content of 41 %
or less)
Dressings
Spreadable products
(with a fat content of
less than 10 % fat)
Cocoa‐based
confectionery
(including chocolate)
5 g/kg
10 g/kg
5 g/l
1 g/kg
0.5 g/kg
5 g/kg
5 g/kg
5 g/kg
2 g/kg
2 g/kg
QS
5 g/kg
10 g/kg
4 g/kg
4 g/kg
4 g/kg
5 g/kg
E 477 Propane‐1,2‐diol Fine bakery wares 5 g/kg

esters of fatty acids
E 479 b Thermally
oxidized soya bean oil
interacted with monoand
diglycerides of fatty
acids
E 481 Sodium stearoyl‐2‐
lactylate
E 482 Calcium stearoyl ‐2‐
lactylate
Fat emulsions for
baking purposes
Milk and cream
analogues
Beverage whiteners
Edible ices
Sugar confectionery
Desserts
Whipped dessert
toppings other than
cream
Dietetic foods
intended for special
medical purposes;
Dietetic formulae for
weight control
intended to replace
total daily food intake
or an individual
meal
Fat emulsions for
frying purposes
Fine bakery wares
Breakfast cereals
Quick‐cook rice
Spirit drinks with less
than 15 %alcohol by
volume
Emulsified liqueur
Cereal‐based snacks
Chewing gum
Fat emulsions
Desserts
Sugar confectionery
Beverage whiteners
5 g/kg
10 g/kg
5 g/kg
1 g/kg
3 g/kg
5 g/kg
5 g/kg
30 g/kg
1 g/kg
5 g/kg
5 g/kg
5 g/kg
4 g/kg
8 g/l
8 g/l
2 g/kg
2 g/kg
10 g/kg
5 g/kg
5 g/kg
3 g/kg
5 g/kg
4 g/kg

Cereal‐ and potatobased
snacks
Minced and diced
canned meat products
Powders for the
preparation of hot
beverages
Dietetic foods
intended for special
medical purposes;
Dietetic formulae for
weight control
intended to replace
total daily food intake
or an individual
meal
Bread (except that
referred to in Annex
2)
2 g/l
2 g/kg
3 g/kg
Individually or in
combination
E 483 Stearyl tartrate
Bakery wares (except
4 g/kg
breads referred to in
Annex 2)
5 g/kg
Desserts
E 491 Sorbitan
monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan
monolaurate
E 494 Sorbitan
monooleate
E 495 Sorbitan
monopalmitate
Fine bakery wares
Toppings and
coatings for fine
bakery wares
Jelly marmalade
Fat emulsions
Milk and cream
analogues
Beverage whiteners
10 g/kg
5 g/kg
25 mg/kg
10 g/kg
5 g/kg
5 g/kg
0,5 g/l
Only E 493
Only E 492
Liquid tea
concentrates and
0,5 g/kg
liquid fruit and herbal
infusions concentrates
5 g/kg
5 g/kg
Edible ices
5 g/kg

Halvah
Desserts
Sugar confectionery
Cocoa‐based
confectionery
(including chocolate)
Emulsified sauces
Dietary food
supplements
Yeast for baking
Chewing gum
Dietetic foods
intended for special
medical purposes;
Dietetic formulae for
weight control
intended to replace
total daily food intake
or an individual
meal
10 g/kg
5 g/kg
QS
QS
5 g/kg
5 g/kg
Individually or in
combination
E 512 Stannous chloride
Canned and bottled
white asparagus
25 mg/kg Expressed as tin
E 520 Aluminium
sulphate
E 521 Aluminium sodium
sulphate
E 522 Aluminium
potassium sulphate
E 523 Aluminium
ammonium sulphate
Egg white
Candied, crystallized
and glacé fruit and
vegetables
30 mg/kg
200 mg/kg
Individually or in
combination
Expressed as
aluminium
E 535 Sodium
ferrocyanide
E 536 Potassium
ferrocyanide
E 538 Calcium
ferrocyanide
Salt and its substitutes 20 mg/kg Expressed as
anhydrous
potassium
ferrocyanide
Individually or in
combination

E 541 Sodium aluminium
phosphate, acidic
Fine bakery wares
(scones and sponge
wares only)
1g/kg
Expressed as
aluminium
E 551 Silicon dioxide
E 552 Calcium silicate
E 553a i) Magnesium
silicate
ii) Magnesium trisilicate
(Asbestos free.)
E 553 b Talc (Asbestos
free.)
Dried powdered
foodstuffs (including
sugars)
Salt and its substitutes
Dietary food
supplements
Foodstuffs in tablet
and coated tablet form
10 g/kg
10 g/kg
QS
QS
E 554 Sodium aluminium
silicate
E 555 Potassium
aluminium silicate
E 556 Calcium aluminium
silicate
E 559 Aluminium silicate
(Kaolin)
Sliced or grated hard,
semi‐hard and
processed cheese
Sliced or grated
cheese analogues and
processed cheese
10 g/kg
QS
QS
QS
Only E 553b
Only E 553b
Only E 553b
analogues
Chewing gum
30 g/kg
Rice
Sausages (surface
QS
Individually or in
combination
treatment only)
Seasonings
30 g/kg
Confectionery
excluding chocolate
(surface treatment
only)
Tin gresing products
E 579 Ferrous gluconate
E 585 Ferrous lactate
E 620 Glutamik asit
E 621 Monosodium
glutamate
E 622 Monopotassium
Olives darkened by
oxidation
Foodstuffs in general
(except those referred
to in Article 5 (d)
150 mg/kg Expressed as iron
10 g/kg

glutamate
E 623 Calcium
diglutamate
E 624 Monoammonium
glutamate
E 625 Magnesium
diglutamate
E 626 Guanylic acid
E 627 Disodium
guanylate
E 628 Dipotassium
guanylate
E 630 Inosinic acid
E 631 Disodium inosinate
E 632 Dipotassium
inosinate
E 633 Calcium inosinate
E 634 Calcium 5’‐
ribonucleotides
E 635 Disodyum 5’‐
ribonucleotides
All Foodstuffs (except
those referred to in
Article 5 (d)
Seasonings and
condiments
Individually or in
combination
500 mg/kg Individually or in
combination
Expressed as
guanylic acid
QS
E 650 Zinc acetate Chewing gum 1000 mg/kg
E 900 Dimethyl
polysiloxane
Products specified in
the Communiqué on
Jam, Jellies,
Marmalades and
Sweetened Chestnut
Purée and similar fruit
spreads, including
low calorie products
Soups and broths
Oils and fats for frying
Confectionery
(excluding chocolate)
Non‐alcoholic
10 mg/kg
10 mg/kg
10 mg/kg
10 mg/kg
10 mg/l
10 mg/l
10 mg/kg

flavored drinks
Pineapple juice
Canned and bottled
100 mg/kg
fruit and vegetables
Chewing gum
10 mg/kg
10 mg/kg
Cider( excluding cidre
bouché)
Batters
E 901 Beeswax, white and
yellow
E 902 Candelilla wax
E 903 Carnauba wax
E 904 Shellac
Confectionery
(including chocolate)
Small products of fine
bakery wares coated
with chocolate
QS
Only as wax
Snacks
Nuts such as walnut,
hazelnut in shell
Coffee beans
Dietary food
supplements
QS
Peaches and
QS
Surface treatment
pineapples
only
Fresh citrus fruits,
QS
Surface treatment
melons, apples and
pears
only
E 905 Microcrystalline
wax
Confectionery
(excluding chocolate)
QS
Surface treatment
only
Fresh melon, mango,
papaya, avocado
E 912 Montan acid esters
E 914 Oxidized
polyethylene wax
Fresh citrus fruits
Fresh melon, mango,
papaya, avocado and
QS
Surface treatment
only
pineapple
E 927 b Carbamide Chewing gum 30 g/kg

without added sugars
E 943 a Butane
E 943 b Isobutane
E 944 Propane
Vegetable oil spray for
frying pans (only for
professional use)
Water based emulsion
QS
sprays
E 950 Acesulfame‐K
800 mg/kg
Flavor enhancer only
E 951 Aspartame
E 957 Thaumatin
Chewing gum with
added sugars
2500 mg/kg
10 mg/kg
If E950,951,957 and
959 are used
together, the
maximum levels are
decreased
proportionally
Water‐based flavored
0.5 mg/l
non‐alcoholic drinks
Desserts — dairy or
non dairy
5mg/kg
Flavor enhancer only
Flavor enhancer only
E 959 Neohesperidine DC
Chewing gum with
added sugars
Spreadable fats
(excluding those
containing milk fat)
Meat products
Fruit jellies
Vegetable proteins
E 999 Quillaia extract
Water‐based flavored
non‐alcoholic drinks
200 mg/l
Expressed as
anhydrous extract
Cider (excluding cidre
bouché)
200 mg/l
Expressed as
anhydrous extract
E 1201
Polyvinylpyrrolidone
Dietary food
supplements in tablet
QS

E 1202
Polyvinylpolypyrrolidone
(including those in
coated form)
E 1505 Triethyl citrate Dried egg white QS
E 1518 Glyceryl triacetate
(triacetin)
E 459 Beta‐cyclodextrine
Chewing gum
Dietary food
supplements in tablet
(including those in
coated form)
QS
QS
5.19 Annex 19 ­ Carriers And Carrier Solvents
Not included in this list are:
1) Substances considered as foodstuffs,
2) Substances specified in article 5 (a),
3) Substances having primarily an acid or acidity regulator function, such as citric acid or
ammonium hydroxide.
EC CODE AND NAME
E 1520 Propane‐1,2‐diol (propylene glycol)
RESTRICTED USE
Colours, emulsifiers,
antioxidants and enzymes
E 422 Glycerol
E 420 Sorbitol
E 421 Mannitol
E 953 Isomalt
E 965 Maltitol
E 966 Lactitol
E 967 Xylitol
E 400‐404 Alginic acid and its sodium, potassium,
calcium and ammonium salts
E 405 Propane‐1,2‐diol alginate

E 406 Agar
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Acacia gum (gum arabic)
E 415 Xanthan gum
E 440 Pectins
E 432 Polyoxyethylene sorbitan monolaurate
(polysorbate 20)
E 433 .Polyoxyethylene sorbitan monooleate
(polysorbate 80)
E 434 .Polyoxyethylene sorbitan monopalmitate
(polysorbate 40)
E 435 Polyoxyethylene sorbitan monostearate
(polysorbate 60)
E 436 Polyoxyethylene sorbitan tristearate (polysorbate
65)
Antifoaming agents
E 442 Ammonium phosphatides
E 460 Cellulose (microcrystalline or powdered)
E 461 Methyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose
Sodium carboxy methyl cellulose
E 322 Lecithins
E 432‐436 Polysorbates 20, 40, 60, 65 and 80
E 470b Magnesium salts of fatty acids
E 471 Mono‐ and diglycerides of fatty acids
E 472a Acetic acid esters of mono‐and diglycerides of
fatty acids
E 472c Citric acid esters of mono‐ and diglycerides of
fatty acids
E 472e Mono‐ and diacetyl tartaric acid esters of monoand
diglycerides of fatty acids
E 473 Sucrose esters of fatty acids
Antioxidants
Colours and fat‐soluble
antioxidants

E 475 Polyglycerol esters of fatty acids
E 491 Sorbitan monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalmitate
Colours and anti‐foaming
agents
E 1404 Oxidized starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate
E 170 Calcium carbonates
E 263 Calcium acetate
E 331 Sodium citrates
E 332 Potassium citrates
E 341 Calcium phosphates
E 501 Potassium carbonates
E 504 Magnesium carbonates
E 508 Potassium chloride
E 509 Calcium chloride
E 511 Magnesium chloride
E 514 Sodium sulphate
E 515 Potassium sulphate
E 516 Calcium sulphate
E 517 Ammonium sulphate
E 577 Potassium gluconate
E 640 Glycine and its sodium salt
E 1505 Triethyl citrate
E 1518 Glyceryl triacetate (triacetin)
E 551 Silicon dioxide
Emulsifiers and colors,

E 552 Calcium silicate Max. %5
E 553 b Talc
E 558 Bentonite
E 559 Aluminium silicate (Kaolin)
E 901 Beeswax
Colours
Max. %5
Colours
E 1200 Polidextrose
E 1201 Polyvinylpyrrolidone
E 1202 Polyvinylpolypyrrolidone
E 322 Lecithins
E 432‐436 Polysorbates
E 470a Sodium, potassium and calcium salts of fatty
acids
E 471 Mono and diglycerides of fatty acids
E 491‐495 Sorbitans
E 570 Fatty acids
E 900 Dimethylpolysiloxane
Polyethyleneglycol 6000
E 459 Beta‐cyclodextrine
Sweeteners
Glazing agents for fruit
Sweeteners
1 g/kg
E 1451 Acetylated oxidised starch
E 468 Cross linked sodium carboxy methyl cellulose
Sweeteners
E 469 Enzymatically hydrolysed carboxy methyl
cellulose
5.20 Annex 20 ­ Food Additives Permitted In Infant Foods – Infant Formulae
1) For the manufacture of acidified milks, non‐pathogenic L (+) lactic acid producing cultures may
be used.
2) If E 322, E 471, E 472c and E 473 are to be used together, the amount of each additive should not
exceed the maximum level established for that foodstuff and the total amount of such additives
should not exceed the amount of the additive permitted to be added at the highest level.
EC CODE AND NAME OF
MAXIMUM LEVEL ‐ EXPLANATIONS

SUBSTANCE
E 270 Lactic acid (only the L(+)
form)
E 330 Citric acid
E 338 Phosphoric acid
QS
QS
In compliance with Communiqué on Infant Foods‐
Infant Formulae
E 306 Tocopherol rich extract
E 307 Alfa tocopherol
E 308 Gamma tocopherol
10 mg/l
(individually or in combination)
E 309 Delta tocopherol
E 322 Lecithins
E 471 Mono‐ and diglycerides
E 304 L‐ascorbyl palmitate
E 331 Sodium citrate
E 332 Potassium citrate
E 339 Sodium phosphates
E 340 Potassium phosphates
E 412 Guar gum
1 g/l
4 g/l
10 mg/l
2 g/l
individually or in combination
In compliance with Communiqué on Infant Foods‐
Infant Formulae
1 g/l P2O5
individually or in combination
In compliance with Communiqué on Infant Foods‐
Infant Formulae
1 g/l
where liquid products contain partially hydrolysed
proteins, peptides and amino acids
In compliance with Communiqué on Infant Formulae
E 472c Citric acid esters of monoand
diglycerides of fatty acids
7,5 g/l sold as powder
9 g/l sold as liquid where the products contain
partially hydrolysed proteins, peptides or amino
acids,
In compliance with Communiqué on Infant Foods‐

Infant Formulae
E 473 Sucrose esters of fatty acids
120 mg/l in products containing hydrolysed proteins,
peptides or amino acids
5.21 Annex 21 ­ Food Additives Used In Follow­On Foods And Formulas
Explanations:
1) For the manufacture of acidified milks, non‐pathogenic L (+) lactic acid producing cultures may
be used.
2) If E322, E471, E472c and E473are to be used together, the amount of each additive should not
exceed the maximum level established for that foodstuff and the total amount of such additives
should not exceed the amount of the additive permitted to be added at the highest level.
3) If E407, E410 and E412 are to be used together, the amount of each additive may not exceed the
maximum level established for that foodstuff and the total amount of such additives the amount of
the additive permitted to be added at the highest level.
EC CODE AND NAME OF
SUBSTANCE
E 270 Lactic acid (only the
L(+) form)
E 330 Citric acid
E 306 Tocopherol rich
extract
E 307 Alfa tocopherol
E 308 Gamma tocopherol
E 338 Phosphoric acid
E 309 Delta tocopherol
E 440 Pectins
MAXIMUM LEVEL
QS
QS
10 mg/kg (individually or in combination)
10 mg/kg (individually or in combination)
10 mg/kg (individually or in combination)
In compliance with Communiqué on Follow‐on Foods and
Formulae
10 mg/kg (individually or in combination)
5 g/l acidified follow‐on foods and formulae only

E 322 Lecithins
E 471 Mono‐ and
diglycerides
E 407 Carrageenan
E 410 Locust bean gum
E 412 Guar gum
E 304 L‐ascorbyl palmitate
E 331 Sodium citrates
E 332 Potassium citrates
E 339 Sodium phosphates
E 340 Potassium phosphates
E 472c Citric acid esters of
mono‐ and diglycerides of
fatty acids
1 g/l
4 g/l
0,3 g/l
1 g/l
1 g/l
10mg/l
2 g/l
Individually or in combination
In compliance with Communiqué on Follow‐on Foods and
Formulae
1 g/l expressed as P2O5
Individually or in combination, in compliance with
Communiqué on Follow‐on Foods and Formulae
7.5 g/l sold as powder
9 g/l sold as liquid where the products contain partially
hydrolysed proteins, peptides or amino acids, in compliance
with Communiqué on Follow‐on Foods and Formulae
E 473 Sucrose esters of fatty
acids
120 mg/l products containing hydrolysed proteins, peptides
or amino acids
5.22 Annex 22 ­ Food Additives Used In Supplementary Foods For Infants And
Young Children
EC CODE AND NAME OF
SUBSTANCE
FOODSTUFF
MAXIMUM
LEVEL

E 170 Calcium carbonates
Supplementary foods
E 260 Acetic acid
E 261 Potassium acetate
E 262 Sodium acetates
E 263 Calcium acetate
E 270 Lactic acid (only L(+)
form)
E 296 Malic acid (only L(+)
form)
E 325 Sodium lactate (only L(+)
form)
E 326 Potassium lactate (only
L(+) form)
QS
(only for pH
adjustment)
E 327 Calcium lactate (only L(+)
form)
E 330 Citric acid
E 331 Sodium citrates
E 332 Potassium citrates
E 333 Calcium citrates
E 507 Hydrochloric acid
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 500 Sodium carbonates Supplementary foods QS
E 501 Potassium carbonates
(only as raising
agents)

E 503 Ammonium carbonates
E 300 L‐ascorbic acid
E 301 Sodium L‐ascorbate
E 302 Calcium L‐ascorbate
E 304 L‐ascorbyl palmitate
E 306 Tocopherol rich extract
E 307 Alfa tocopherol
E 308 Gamma tocopherol
E 309 Delta tocopherol
Fruit and vegetable based drinks,
juices and baby foods
Fat‐containing cereal‐ based foods
including biscuits and rusks
Fat‐containing cereals, biscuits
rusks and biscuits, rusks and baby
foods
0.3 g/kg
0.2 g/kg
Expressed as
ascorbic acid
Individually or in
combination
0.1 g/kg
Individually or in
combination
E 338 Phosphoric acid Supplementary foods 1 g/kg
(only for pH
adjustment)
E 339 Sodium phosphates Cereals 1 g/kg
expressed as P2O5
E 340 Potassium phosphates
E 341 Calcium phosphates
Individually or in
combination
expressed as P2O5
E 322 Lecithins
Biscuits and rusks
Cereal‐based foods
10 g/kg

Baby foods
E 471 Mono‐ and diglycerides
of fatty acids
E 472a Acetic acid esters of
mono‐ and diglycerides of fatty
acids
E 472b Lactic acid esters of
mono‐ and diglycerides of fatty
acids
E 472c Citric acid esters of
mono‐ and diglycerides of fatty
acids
E 400 Alginic acid
Biscuits and rusks
Cereal‐based foods
Baby foods
Desserts
5 g/kg
Individually or in
combination
E 401 Sodium alginate Puddings 0.5 g/kg
E 402 Potassium alginate
E 404 Calcium alginate
Individually or in
combination
E 410 Locust bean gum Supplementary foods 10 g/kg
E 412 Guar gum Gluten‐free cereal‐based foods 20 g/kg
E 414 Acacia gum (gum arabic)
E 415 Xanthan gum
E 440 Pectins
Individually or in
combination
E 551 Silicon dioxide Dry cereals 2 g/kg
E 334 Tartaric acid (only L(+)
form)
Biscuits and rusks
E 335 Sodium tartrate (only L(+)

form)
E 336 Potassium tartrate (only
L(+) form)
E 354 Calcium tartrate (only
L(+) form)
5 g/kg
as a residue
E 450a Disodium diphosphate
E 575 Glucono‐delta‐lactone
E 1404 Oxidized starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch
phosphate
E 1414 Acetylated distarch
phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch
adipate
E 1450 Starch sodium octenyl
succinate
E 1451 Acetylated oxidised
starch
Supplementary foods
50 g/kg
E 333 Calcium citrates (1) In low‐sugar fruit based products QS
E 341 Tricalcium phosphate (1) In fruit based desserts 1 g/kg
(1)Not used in foodstuffs specified in Annex 21
expressed as P2O5
5.23 Annex 23 ­ Food Additives Used In Foods For Infants And Young Children
For Special Medical Purposes
The tables described in Annex 18, 19 and 20 are applicable.
E
CODE
NAME
MAXIMUM
LEVEL
SPECIAL CONDITIONS

E401 Sodium alginate 1 g/l From four months onwards in special food
products with adapted composition, required for
metabolic disorders and for general tube‐feeding
E405 Propane 1,2‐
diolalginate
200 mg/l From 12 months onwards in specialised diets
intended for young children who have cow’s milk
intolerance or inborn errors of metabolism
E410
Locust bean
gum
10 g/l From birth onwards in products for reduction of
gastro‐oesophageal reflux
E412 Guar gum 10 g/l From birth onwards for use in liquid formulae
containing hydrolysed proteins, amino acids or
peptides in compliance with the Table on
Declaration for Composition of Infant Formulae in
Annex 5 of the Communiqué on Infant Foods‐Infant
Formulae
E415 Xanthan gum 1,2 g/l From birth onwards for use in products based on
amino acids or peptides for use with patients who
have problems with impairment of the gastrointestinal
tract, protein mal‐absorption or inborn
errors of metabolism
E440 Pectins 10 g/l From birth onwards in products used in case of
gastro‐intestinal disorders
E466
E471
E1450
Carboxy methyl
cellulose
Mono‐ and
diglycerides of
fatty acids
Starch sodium
octenyl
succinate
10 g/l or kg From birth onwards in products for the dietary
management of metabolic disorders
5 g/l From birth onwards in specialised diets,
particularly those devoid of proteins
20 g/l In infant foods‐infant formulae and follow‐on
foods‐follow‐on formulae
5.24 Annex 24.A – Phytosanitary Certificate

5.25 Annex 24.B – Dioxine Certificate

5.26 Annex 24.C – Health Certificate

5.27 Annex 24.D – Certificate Of Free Sale

5.28 Annex 24.E – Certificate Of Free Sale

5.29 Annex 24.F – Certificate Of Health

5.30 Annex 24.G – Veterinary Cerificate

5.31 Annex 24.H – Health Export Certificate For Animal Products