04.2.2

Fruit and vegetables in vinegar, oil, or brine

Number	04.2.2
Name	Fruit and vegetables in vinegar, oil, or brine
Details
Parent Category	Processed fruit and vegetables

Authorized additives

E Number	Maximum Level (mg/l or mg/kg as appropriate)	Details	Restrictions/exceptions
E101 E140 E141 E150a	quantum satis		only preserves of red fruit
E120 E122 E124 E129	200	Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133	only preserves of red fruit
E101 E140 E141 E150a	quantum satis		only vegetables (excluding olives)
E954	160	Maximum usable levels are expressed in free imide	only sweet-sour preserves of fruit and vegetables
E200 E202 E203 E210	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)
E200 E202 E203 E200	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
E955	180		only sweet-sour preserves of fruit and vegetables
E961	10		only sweet-sour preserves of fruit and vegetables
E950	200		only sweet-sour preserves of fruit and vegetables
E959	100		only sweet-sour preserves of fruit and vegetables
E951	300		only sweet-sour preserves of fruit and vegetables
E210 E211 E212 E213	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 olives and olive-based preparations
E220 E221 E222 E223	100	Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present	except olives and golden peppers in brine
E220 E221 E222 E223	500	Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present	only golden peppers in brine
E579 E585	150	Expressed as Fe	only olives darkened by oxidation
E962	200	Limits are expressed as acesulfame K 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	only sweet-sour preserves of fruit and vegetables