02.2.2

Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

Number 02.2.2
Name Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions
Details
Parent Category Fat and oil emulsions mainly of type water-in-oil

Authorized additives

E Number Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly fat emulsions (excluding butter) with a fat content of 60 % or more
quantum satisexcluding reduced fat butter
30 000The additives may be added individually or in combinationonly tin greasing products
5only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007
10 000The additives may be added individually or in combinationonly fat emulsions for baking
10excluding reduced fat butter
200The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly frying fat
10only oils and fats for frying
100only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less
10 000only fat emulsions for baking purposes
3 000 
2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly fat emulsions with a fat content less than 60 %
5 000The additives may be added individually or in combination The maximum level is expressed as P2O5only spreadable fats
100only frying fat
quantum satis 
5 000only fat emulsions for frying purposes
5 000 
10 000The additives may be added individually or in combination 
4 000only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat