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
quantum satisonly preserves of red fruit
200Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133only preserves of red fruit
quantum satisonly vegetables (excluding olives)
160Maximum usable levels are expressed in free imideonly sweet-sour preserves of fruit and vegetables
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 vegetables (excluding olives)
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 olives and olive-based preparations
180only sweet-sour preserves of fruit and vegetables
10only sweet-sour preserves of fruit and vegetables
200only sweet-sour preserves of fruit and vegetables
100only sweet-sour preserves of fruit and vegetables
300only sweet-sour preserves of fruit and vegetables
500The 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 olives and olive-based preparations
100Maximum 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 presentexcept olives and golden peppers in brine
500Maximum 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 presentonly golden peppers in brine
150Expressed as Feonly olives darkened by oxidation
200Limits 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 951only sweet-sour preserves of fruit and vegetables