01.3
| Unflavoured fermented milk products, heat-treated after fermentation | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only curdled milk |
01.4
| Flavoured fermented milk products including heat-treated products | 300 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only non-heat-treated dairy-based desserts |
01.7.1
| Unripened cheese excluding products falling in category 16 | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
01.7.2
| Ripened cheese | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only cheese, prepacked, sliced and cut; layered cheese and cheese with added foods |
01.7.2
| Ripened cheese | quantum satis | | only ripened products surface treatment |
01.7.4
| Whey cheese | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid. | only cheese, prepacked, sliced; layered cheese and cheese and cheese with added foods |
01.7.5
| Processed cheese | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
01.7.6
| Cheese products (excluding products falling in category 16) | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only unripened products; ripened products, prepacked, sliced; layered ripened products and ripened products with added foods |
01.7.6
| Cheese products (excluding products falling in category 16) | quantum satis | | only ripened products surface treatment |
01.8
| Dairy analogues, including beverage whiteners | quantum satis | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only cheese analogues (surface treatment only) |
01.8
| Dairy analogues, including beverage whiteners | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only analogues of cheese based on protein |
02.2.2
| Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only fat emulsions (excluding butter) with a fat content of 60 % or more |
02.2.2
| Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only fat emulsions with a fat content less than 60 % |
04.1.1
| Entire fresh fruit and vegetables | 20 | | only surface treatment of unpeeled fresh citrus fruit |
04.2.1
| Dried fruit and vegetables | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only dried fruit |
04.2.2
| Fruit and vegetables in vinegar, oil, or brine | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only vegetables (excluding olives) |
04.2.2
| Fruit and vegetables in vinegar, oil, or brine | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only olives and olive-based preparations |
04.2.2
| Fruit and vegetables in vinegar, oil, or brine | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only olives and olive-based preparations |
04.2.4.1
| Fruit and vegetable preparations excluding compote | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled |
04.2.4.1
| Fruit and vegetable preparations excluding compote | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only olive-based preparations |
04.2.5.1
| Extra jam and extra jelly as defined by Directive 2001/113/EC | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only low-sugar and similar low calorie or sugar-free products, mermeladas |
04.2.5.2
| Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas |
04.2.5.3
| Other similar fruit or vegetable spreads | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | other fruit-based spreads, mermeladas |
04.2.5.3
| Other similar fruit or vegetable spreads | 1 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only marmelada |
04.2.6
| Processed potato products | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only potato dough and pre-fried potato slices |
05.2
| Other confectionery including breath refreshening microsweets | 1 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid
E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | except candied, crystallised or glacé fruit and vegetables |
05.2
| Other confectionery including breath refreshening microsweets | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only candied, crystallised or glacé fruit and vegetables |
05.3
| Chewing gum | 1 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
05.4
| Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products) |
05.4
| Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 | 1 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid
E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | |
06.4.4
| Potato gnocchi | 1 000 | The additives may be added individually or in combination | |
06.4.5
| Fillings of stuffed pasta (ravioli and similar) | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
06.6
| Batters | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
06.6
| Batters | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
06.7
| Pre-cooked or processed cereals | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only polenta |
06.7
| Pre-cooked or processed cereals | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only semmelknödelteig |
07.1
| Bread and rolls | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale |
07.2
| Fine bakery wares | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only with a water activity of more than 0,65 |
08.2.1
| Non-heat-treated processed meat | quantum satis | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only surface treatment of dried meat products |
08.2.2
| Heat-treated processed meat | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only pâté |
08.2.2
| Heat-treated processed meat | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only aspic |
08.2.3
| Casings and coatings and decorations for meat | quantum satis | | only collagen-based casings with water activity greater than 0,6 |
08.2.3
| Casings and coatings and decorations for meat | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only jelly coatings of meat products (cooked, cured or dried) |
09.2
| Processed fish and fishery products including mollusks and crustaceans | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | aspic |
09.2
| Processed fish and fishery products including mollusks and crustaceans | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only salted, dried fish |
09.2
| Processed fish and fishery products including mollusks and crustaceans | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs |
09.2
| Processed fish and fishery products including mollusks and crustaceans | 6 000 | | only cooked Crangon crangon and Crangon vulgaris |
09.3
| Fish roe | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only semi-preserved fish products including fish roe products |
10.2
| Processed eggs and egg products | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only dehydrated and concentrated frozen and deep frozen egg products |
10.2
| Processed eggs and egg products | 5 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only liquid egg (white, yolk or whole egg) |
11.4.1
| Table-top sweeteners in liquid form | 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only if the water content higher than 75 % |
12.2.2
| Seasonings and condiments | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
12.4
| Mustard | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
12.5
| Soups and broths | 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only liquid soups and broths (excluding canned) |
12.6
| Sauces | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only emulsified sauces with a fat content of less than 60 % |
12.6
| Sauces | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only emulsified sauces with a fat content of 60 % or more |
12.6
| Sauces | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only emulsified sauces with a fat content of 60 % or more; non-emulsified sauces |
12.6
| Sauces | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only emulsified sauces with a fat content of less than 60 % |
12.7
| Salads and savoury based sandwich spreads | 1 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
12.9
| Protein products, excluding products covered in category 1.8 | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein |
13.2
| Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) | 1 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
13.3
| Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) | 1 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
14.1.2
| Fruit juices as defined by Directive 2001/112/EC and vegetable juices | 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only Sød … saft and sødet … saft |
14.1.2
| Fruit juices as defined by Directive 2001/112/EC and vegetable juices | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only grape juice, unfermented, for sacramental use |
14.1.3
| Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products | 300 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only traditional Swedish and Finnish fruit syrups |
14.1.3
| Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products | 250 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only traditional Swedish fruit syrups, maximum applies if E 210-213, benzoic acid — benzoates, have also been used is |
14.1.4
| Flavoured drinks | 300 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | excluding dairy-based drinks |
14.1.4
| Flavoured drinks | 250 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | maximum applies if E 210-213, benzoic acid — benzoates, have also been used is |
14.1.5.2
| Other | 600 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only liquid tea concentrates and liquid fruit and herbal infusion concentrates |
14.2.1
| Beer and malt beverages | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates |
14.2.2
| Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only alcohol-free |
14.2.3
| Cider and perry | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
14.2.4
| Fruit wine and made wine | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
14.2.5
| Mead | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
14.2.7.1
| Aromatised wines | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
14.2.7.2
| Aromatised wine-based drinks | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
14.2.7.3
| Aromatised wine-product cocktails | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |
14.2.8
| Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol | 200 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only alcoholic drinks with less than 15 % of alcohol |
15.1
| Potato-, cereal-, flour- or starch-based snacks | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid
E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | |
15.2
| Processed nuts | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid
E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg | only coated nuts |
16
| Desserts excluding products covered in categories 1, 3 and 4 | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only frugtgrød, rote Grütze and pasha |
16
| Desserts excluding products covered in categories 1, 3 and 4 | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only ostkaka |
16
| Desserts excluding products covered in categories 1, 3 and 4 | 300 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only non-heat-treated dairy-based desserts |
17.1
| Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms | 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D |
17.2
| Food supplements supplied in a liquid form | 2 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | |