|
| 200 | The additives may be added individually or in combination
Maximum limit expressed on fat | |
|
| 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 |
|
| 2 500 | | |
|
| 8 000 | | |
|
| 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 less than 60 % |
|
| 4 000 | | only dressings |
|
| 100 | Expressed on fat basis
As the sum of carnosol and carnosic acid | |
|
| 50 | | |
|
| 75 | | only emulsified 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 % |
|
| 50 | | excluding tomato-based 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 | | |
|
| 160 | Maximum usable levels are expressed in free imide | |
|
| 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 emulsified sauces with a fat content of 60 % or more |
|
| 5 000 | The additives may be added individually or in combination | only emulsified sauces |
|
| 30 000 | | only emulsified sauces |
|
| 350 | Limits are expressed as aspartame equivalent
The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951 | |
|
| 10 000 | | only emulsified sauces |
|
| 5 000 | The additives may be added individually or in combination
The maximum level is expressed as P2O5 | |
|
| 350 | | |
|
| 450 | | |
|
| 10 000 | The additives may be added individually or in combination | |
|
| 2 | | only as flavour enhancer |