|
| 350 | | only energy-reduced |
|
| quantum satis | | only preserves of red fruit |
|
| 800 | 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 jellying fruit extract, liquid pectin for sale to the final consumer |
|
| 1 000 | | only energy-reduced |
|
| 50 | 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 processed white vegetables and mushrooms |
|
| 400 | | only energy-reduced |
|
| 350 | 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 energy-reduced |
|
| 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 |
|
| quantum satis | | only vegetables (excluding olives) |
|
| 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 seaweed preparations, olives and olive-based preparations |
|
| 800 | The additives may be added individually or in combination
The maximum level is expressed as P2O5 | only fruit preparations |
|
| 300 | 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 onion, garlic and shallot pulp |
|
| 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 |
|
| 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 | only rehydrated dried fruit and lychees, mostarda di frutta |
|
| 200 | Maximum usable levels are expressed in free imide | only energy-reduced |
|
| 800 | 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 horseradish pulp |
|
| 250 | Maximum usable levels are expressed in free acid | only energy-reduced |
|
| 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 |
|
| 50 | | only energy-reduced |
|
| 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 cooked red beet |
|
| 2 000 | The additives may be added individually or in combination | only mostarda di frutta |
|
| 4 000 | The additives may be added individually or in combination
The maximum level is expressed as P2O5 | only glazings for vegetable products |
|
| 32 | | only energy-reduced |
|
| 5 000 | | |