Permitted Food Additives Regulations, 2005 (ln_2005_54) | MT

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Preamble — Permitted Food Additives Regulations, 2005 Open official source

L.N. 54 of 2005

FOOD SAFETY ACT

(CAP. 448)

Permitted Food Additives Regulations, 2005

IN exercise of the powers conferred by article 10 of the Food Safety

Act, the Minister of Health, the Elderly and Community Care has made

the following regulations>

The title of these regulations is the Permitted Food Additives Citation and

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Reg. 1 — Permitted Food Additives Regulations, 2005 Open official source

1

commencement

Regulations, 2005.

These regulations shall come into force on the 27 th July,

1.2

2005, provided that products not conforming with these regulations but

which conform with the provisions of the Permitted Food Additives

Regulations, 2003, L.N. 347 of 2003 and which have been placed on

the market by the 27 th January, 2006 at the latest, may be marketed

until stocks are exhausted.

1.3

These regulations shall complement the Additives in Food

Regulations, 1994. L.N. 89 of 1994

1.4 These regulations implement the provisions of Directive

95 #2 #EC of the European Parliament and of the Council of the 20 th

February, 1995 on food additives other than colours and sweeteners, as

amended by the following Directives>

- Directive 96 #85 #EC of the European Parliament and of the

Council of the 19 th December 1996

- Directive 98 #72 #EC of the European Parliament and of the

Council of the 15 th October 1998

- Directive 2001 #5 #EC of the European Parliament and of

the Council of the 12 th February 2001

- Directive 2003 #52 #EC of the European Parliament and of

the Council of the 18 th June 2003

- Directive 2003 #114 #EC of the European Parliament and of

the Council of the 22 nd December 2003.

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Second Schedule — Permitted Food Additives Regulations, 2005 Open official source

Foodstuffs in which a limited number of Additives of the First Schedule may be

used

Foodstuff

Additive

Maximum level

Cocoa

and

chocolate E 330 Citric acid

0.5 %

products as defined in L.N. E 322 Lecithins

Quantum satis

317/2001

E 334 Tartaric acid

0.5 %

E 422 Glycerol

Quantum satis

E 471 Mono- and

Quantum satis

diglycerides of fatty acids

E 472c Citric acid esters of

Quantum satis

mono- and diglycerides of

fatty acids

E 170 Calcium carbonate

E 500 Sodium carbonates

E 501 Potassium carbonates

E 503 Ammonium

carbonates

7 % on dry matter without

E 504 Magnesium

fat expressed as potassium

carbonates

E 524 Sodium hydroxide

E 525 Potassium hydroxide

E 526 Calcium hydroxide

E 527 Ammonium

hydroxide

E 528 Magnesium

hydroxide

E 530 Magnesium oxide

E 414 Acacia gum

As glazing agents

only

quantum satis

E 440 Pectins

Fruit juices and nectars as E 300 Ascorbic acid

Quantum satis

defined in L.N. 242/1998

Pineapple juice as defined E 296 Malic acid

3 g/l

in L.N. 242/1998

Nectars as defined in L.N. E 330 Citric acid

5 g/l

242/1998

E 270 Lactic acid

5 g/l

Grape juice as defined in E 170 Calcium carbonate

Quantum satis

L.N. 242/1998

E 336 Potassium tartrates

Quantum satis

Fruit juices as defined in E 330 Citric acid

3 g/l

L.N. 242/1998

Extra jam and extra jelly, as E 440 Pectins

defined in L.N. 79/1999

E 296 Malic acid

E 300 Ascorbic acid

Foodstuff

Additive

Maximum level

E 327 Calcium lactate

Quantum satis

E 330 Citric acid

E 331 Sodium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 350 Sodium malates

E 471 Mono- and

diglycerides of fatty acids

Jams, jellies and

E 440 Pectins

Quantum satis

marmalades as defined in

E 270 Lactic acid

L.N. 79/1999 and other

E 296 Malic acid

similar fruit spreads

E 300 Ascorbic acid

including low-calorie

E 327 Calcium lactate

products

Quantum satis

E 330 Citric acid

E 331 Sodium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 350 Sodium malates

E 400 Alginic acid

E 401 Sodium alginate

E 402 Potassium alginate

E 403 Ammonium alginate

10 g/kg (individually or in

E 404 Calcium alginate

combination)

E 406 Agar

E 407 Carrageenan

E 410 Locust bean gum

E 412 Guar gum

E 415 Xanthan gum

E 418 Gellan gum

E 471 Mono and

Quantum satis

diglycerides of fatty acids

E 509 Calc ium chloride

Quantum satis

E 524 Sodium hydroxide

Partially dehydrated and

E 300 Ascorbic acid

dehydrated milk as defined

E 301 Sodium ascorbate

in L.N. 15/2002

E 304 Fatty acid esters of

ascorbic acid

E 322 Lecithins

E 331 Sodium citrates

Quantum satis

E 332 Potassium citrates

E 407 Carrageenan

Foodstuff

Additive

Maximum level

E 500 ii) Sodium

bicarbonate

E 501 ii) Potassium

bicarbonate

E 509 Calcium chloride

Plain pasteurised cream

E 401 Sodium alginate

E 402 Potassium alginate

E 407 Carrageenan

Quantum satis

E 466 Sodium carboxy

methyl cellulose

E 471 Mono and

diglycerides

Frozen and deep-frozen

E 296 Malic acid (only for

Quantum satis

unprocessed fruit and

peeled potatoes)

vegetables; pre-packed,

E 300 Ascorbic acid

refrigerated unprocessed

E 301 Sodium ascorbate

fruit and vegetables ready

E 302 Calcium ascorbate

for consumption and pre-

E 330 Citric acid

packed unprocessed and

E 331 Sodium citrates

peeled potatoes

E 332 Potassium citrates

E 333 Calcium citrates

Fruit compote

E 300 Ascorbic acid

Quantum satis

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

E 440 Pectin (only for fruit

compote other than apple)

E 509 Calcium chloride

(only for fruit compote

other than apple)

Unprocessed fish,

E 300 Ascorbic acid

Quantum satis

crustaceans and molluscs,

E 301 Sodium ascorbate

including such products

E 302 Calcium ascorbate

frozen and deep- frozen

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

Quick cook rice

E 471 Mono- and

Quantum satis

diglycerides of fatty acids

E 472a Acetic acid esters of

mono- and diglycerides of

fatty acids

Foodstuff

Additive

Maximum level

Non emulsified oils and fats

E 304 Fatty acid esters of

Quantum satis

of animal or vegetable

ascorbic acid

origin (except virgin oils

E 306 Tocopherol-rich

and olive oils)

extract

E 307 Alpha-tocopherol

E 308 Gamma-tocopherol

E 309 Delta-tocopherol

E 322 Lecithins

30 g/l

E 471 Mono- and

10 g/l

diglycerides of fatty acids

E 330 Citric acid

Quantum satis

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

Non-emulsified oils and fats

E 270 Lactic acid

Quantum satis

of animal or vegetable

E 300 Ascorbic acid

origin (except virgin oils

E 304 Fatty acid esters of

and olive oils) specifically

ascorbic acid

intended for cooking and/or

E 306 Tocopherol-rich

frying purposes or for the

extract

preparation of gravy

E 307 Alpha-tocopherol

E 308 Gamma-tocopherol

E 309 Delta-tocopherol

E 322 Lecithins

30 g/l

E 471 Mono- and

10 g/l

diglycerides of fatty acids

E 472c Citric acid esters of

Quantum satis

mono- and diglycerides of

fatty acids

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

Refined olive oil, including

E 307 Alpha-tocopherol

200 mg/l

olive pomace oil

Ripened cheese

E 170 Calcium carbonate

Quantum satis

E 504 Magnesium

carbonates

E 509 Calcium chloride

E 575 Glucono-delta-

lactone

Mozzarella and whey

E 260 Acetic acid

Quantum satis

cheese

E 270 Lactic acid

E 330 Citric acid

Foodstuff

Additive

Maximum level

E 460ii Powdered cellulose

(only for grated and sliced

cheese)

E 575 Glucono-delta-

lactone

Canned and bottled fruit

E 260 Acetic acid

Quantum satis

and vegetables

E 261 Potassium acetate

E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 296 Malic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

E 334 Tartaric acid

E 335 Sodium tartrates

E 336 Potassium tartrates

E 337 Sodium potassium

tartrate

E 509 Calcium chloride

E 575 Glucono-delta-

lactone

Foodstuff

Additive

Maximum level

Gehakt

E 300 Ascorbic acid

Quantum satis

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

Pre-packed preparations of

E 300 Ascorbic acid

Quantum satis

fresh minced meat

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 330 Citric acid

E 331 Sodium citrates

E 332 Potassium citrates

E 333 Calcium citrates

Bread prepared solely with

E 260 Acetic acid

Quantum satis

the following ingredients

E 261 Potassium acetate

wheat flour, water, yeast or

E 262 Sodium acetates

leaven, salt

E 263 Calcium acetate

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of

ascorbic acid

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 471 Mono- and

diglycerides of fatty acids

E 472a Acetic acid esters of

mono- and diglycerides of

fatty acids

E 472d Tartaric acid esters

of mono- and diglycerides

of fatty acids

E 472e Mono- and diacetyl

tartaric acid esters of mono-

and diglycerides of fatty

acids

E 472f Mixed acetic and

tartaric acid esters of mono-

and diglycerides of fatty

acids

Foodstuff

Additive

Maximum level

Pain courant français

Quantum satis

E 260 Acetic acid

E 261 Potassium acetate

E 262 Sodium acetates

E 263 Calcium acetate

E 270 Lactic acid

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of

ascorbic acid

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 471 Mono- and

diglycerides of fatty acids

Fresh pasta

E 270 Lactic acid

Quantum satis

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 322 Lecithins

E 330 Citric acid

E 334 Tartaric acid

E 471 Mono- and

diglycerides of fatty acids

E 575 Glucono-delta-

lactone

Wines and sparkling wines

Additives authorised

pro memoria

and partially fermented

grape must

In accordance with

Regulations (EEC) No

822/87 ( 3 ), (EEC) No

4252/88 ( 4 ), (EEC) No

2332/92 ( 5 ) and (EEC) No

1873/84 ( 6 ) and their

implementing regulations,

In accordance with

Regulation (EEC) No

1873/84 authorizing the

offer or disposal for direct

OJ No L 84, 27.3.1987,p.1

OJ No L 373, 31.12.1988, p.59

OJ No L 231, 13.8.1992, p.1

OJ No L 176, 3.7.1984, p.6

Foodstuff

Additive

Maximum level

human consumption of

certain imported wines

which may have undergone

oenological processes not

provided for in Regulation

(EEC) No 337/79

Beer

E 270 Lactic acid

Quantum satis

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 330 Citric acid

E 414 Acacia gum

Foie gras, foie gras entier,

E 300 Ascorbic acid

Quantum satis

blocs de foie gras

E 301 Sodium ascorbate

Pineapple and passion fruit

E 440 Pectins

3 g/l

juices and nectars

Sliced and grated ripened

E 170 Calcium carbonate

Quantum satis

cheese

E 504 Magnesium

carbonates

E 509 Calcium chloride

E 575 Glucono-delta-

lactone

E 460 Celluloses

Soured-cream butter

E 500 Sodium carbonates

Quantum satis

UHT goat milk

E 331 Sodium citrates

4 g/l

Chestnuts in liquid

E 410 Locust bean gum

Quantum satis

E 412 Guar gum

E 415 Xanthan gum

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Reg. 2 Applicability of these regulations — Permitted Food Additives Regulations, 2005 Open official source

1 These regulations shall apply to all food additives other than

colours, sweeteners, and flavourings.

2.2 These regulations shall apply without prejudice to specific

regulations permitting additives listed in the Schedules to these

regulations to be used as sweeteners and colours.

2.3 These regulations shall not apply to enzymes other than those

mentioned in the Schedules.

In these regulations, unless the context otherwise requires>

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Third Schedule — Permitted Food Additives Regulations, 2005 Open official source

Conditionally Permitted Preservatives and Antioxidants

PART A

Sorbates, benzoates and p-hydroxybenzoates

Name

Abbreviation

Sorbic acid

Sa

Potassium sorbate

Calcium sorbate

Ba ( 7 )

Benzoic acid

Sodium benzoate

Potassium benzoate

Calcium benzoate

Ethyl p-hydroxybenzoate

PHB

Sodium ethyl p-hydroxybenzoate

Propyl p-hydroxybenzoate

Sodium propyl p-hydroxybenzoate

Methyl p- hydroxybenzoate

Sodium methyl p- hydroxybenzoate

1. The levels of all substances mentioned above are expressed as the free acid.

2. The abbreviations used in the table mean the following

— Sa + Ba: Sa and Ba used singly or in combination

— Sa+ PHB: Saa nd PHB used singly or in combination

— Sa + Ba + PHB: Sa, Ba and PHB used singly or in combination.

3. The maximum levels of use indicated refer to foodstuffs ready for consumption

prepared following manufacturers' instructions.

Benzoic acid may be present in certain fermented products resulting from the fermentation process

following good manufacturing practice.

Foodstuff

Maximum level (mg/kg or mg/l as appropriate)

Sa

Ba

PHB Sa+Ba Sa+PHB Sa+Ba+PHB

Wine-based flavoured

drinks including

products covered by

Regulation (EEC) No

1601/91

Non-alcoholic flavoured

250 Sa

drinks ( 8 )

+

150 Ba

Liquid tea concentrates

and liquid fruit and

herbal infusion

concentrates

Grape juice,

unfermented, for

sacramental use

Wines as referred to in

Regulation (EEC) No

822/87; alcohol- free

wine; fruit wine

(including alcohol- free);

Made wine; cider and

perry (including

alcohol- free)

Sød…Saft or sødet…Saft

Alcohol- free beer in keg

Mead

Spirits with less than 15

% alcohol by volume

Fillings of ravioli and

similar products

Low-sugar jams, jellies,

marmalades and similar

low calorie or sugar-free

products and other fruit-

based spreads

Mermeladas

Candied, crystallized

and glace fruit and

vegetables

Dried fruit

Frugtgrød and Rote

This entry does not include dairy-based drinks

Foodstuff

Maximum level (mg/kg or mg/l as appropriate)

Sa

Ba

PHB Sa+Ba Sa+PHB Sa+Ba+PHB

Grütze

Fruit and vegetable

preparations including

fruit-based sauces,

excluding purée,

mousse, compote,

salads and similar

products, canned or

bottled

Vegetables in vinegar,

brine or oil (excluding

olives)

Potato dough and pre-

fried potato slices

Gnocchi

Polenta

Olives and olive-based

preparations

Jelly coatings of meat

products (cooked, cured

or dried); Pâté

Surface treatment of

quantum

dried meat products

satis

Semi-preserved fish

products including fish

roe products

Salted, dried fish

Shrimps, cooked

Crangon crangon and

Crangon vulgaris,

cooked

Cheese, pre-packed,

sliced

Unripened cheese

Processed cheese

Layered cheese and

cheese with added

foodstuffs

Non-heat-treated dairy-

based desserts

Curdled milk

Liquid egg (white, yolk

or whole egg)

Dehydrated,

Foodstuff

Maximum level (mg/kg or mg/l as appropriate)

Sa

Ba

PHB Sa+Ba Sa+PHB Sa+Ba+PHB

concentrated, frozen and

deep-frozen egg

products

Pre-packed sliced bread

and rye bread

Partially baked, pre-

packed bakery wares

intended for retail sale

and energy reduced

bread intended for retail

sale

Fine bakery wares with

a water activity of more

than 0.65

Cereal- or potato-based

snacks and coated nuts

(max

PHB)

Batters

Confectionery

1500 (max

(excluding chocolate)

300 PHB)

Chewing gum

Toppings (syrups for

pancakes, flavoured

syrups for milkshakes

and ice cream; similar

products)

Fat emulsions

(excluding butter) with

a fat content of 60 % or

more

Fat emulsions with a fat

content less than 60 %

Emulsified sauces with

a fat content of 60 % or

more

Emulsified sauces with

a fat content less than

60 %

Non-emulsified sauces

Prepared salads

Mustard

Seasonings and

condiments

Foodstuff

Maximum level (mg/kg or mg/l as appropriate)

Sa

Ba

PHB Sa+Ba Sa+PHB Sa+Ba+PHB

Liquid soups and broths

(excluding canned)

Aspic

Liquid dietary food

supplements

Dietetic foods intended

for special medical

purposes excluding

foods for infants and

young children as

referred to in Directive

89/398/EEC ( 9 ) –

dietetic formulae for

weight control intended

to replace total daily

food intake or an

individual meal

..Mehu and

Makeutettu…Mehu

Analogues of meat, fish,

crustaceans and

cephalopods and cheese

based on protein

Dulce de membrillo

Marmelada

Ostkaka

Pasha

Semmelknödelteig

Cheese and cheese

quantum

analogues (surface

satis

treatment only)

Cooked red beet

Collagen-based casings

quantum

with a water activity

satis

greater than 0.6

Crayfish tails, cooked,

and prepacked

marinated cooked

molluscs

Flavourings

OJ No L 186, 30.6.1989, p.27

PART B

Sulphur dioxide and sulphites

Name

Sulphur dioxide

Sodium sulphite

Sodium hydrogen sulphite

Sodium metabisulphite

Potassium metabisulphite

Calcium sulphite

Calcium hydrogen sulphite

Potassium hydrogen sulphite

1. Maximum levels are expressed as SO 2 in mg/kg or mg/l as appropriate and relate to the total

quantity, available from all sources.

2. An SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.

Foodstuff

Maximum level (mg/kg or mg/l as

appropriate). Expressed as SO 2

Burger meat with a minimum

vegetable and/or cereal content of 4

Foodstuff

Maximum level (mg/kg or mg/l as

appropriate). Expressed as SO 2

Breakfast sausages

Longaniza fresca and butifarra fresca

Dried salted fish of the ‘Gadidae’

species

Crustaceans and cephalopods

150 ( 10 )

- fresh, frozen and deep- frozen

- crustaceans, panaeidae

solenceridae, aristeidae

family

150 (10)

up to 80 units

200 (10)

between 80 and 120 units

300 (10)

over 120 units

50 (10)

- cooked

Dry biscuit

Starches (excluding starches for

weaning foods, follow-on formulae

and infant formulae)

Sago

Pearl barley

Dehydrated potatoes

Cereal- and potato-based snacks

Peeled potatoes

Processed potatoes (including frozen

and deep- frozen potatoes)

Potato dough

White vegetables, dried

White

vegetables,

processed

(including frozen and deep- frozen

white vegetables)

Dried ginger

Dried tomatoes

Horseradish pulp

Onion, garlic and shallot pulp

Vegetables and fruits in vinegar, oil

or brine (except olives and golden

peppers in brine)

Golden peppers in brine

Processed mushrooms (including

frozen mushrooms)

Dried mushrooms

Dried fruits

In edible parts.

Foodstuff

Maximum level (mg/kg or mg/l as

appropriate). Expressed as SO 2

-

apricots, peaches, grapes,

prunes and figs

-

bananas

-

apples and pears

-

other (including nuts in shell)

Foodstuff

Maximum level (mg/kg or mg/l as

appropriate). Expressed as SO 2

Dried coconut

Candied, crystallized or glace fruit,

vegetables, angelica and citrus peel

Jam, jelly and marmalade as defined

in L.N. 79/1999 (except extra jam and

extra jelly) and other similar fruit

spreads

including

low-calorie

products

Jams, jellies and marmalades made

with sulphited fruit

Fruit-based pie fillings

Citrus-juice-based seasonings

Concentrated grape juice for home

wine- making

Mostarda di frutta

Jellying fruit extract, liquid pectin for

sale to the final consumer

Bottled

whiteheart

cherries,

rehydrated dried fruit and lychees

Bottled, sliced lemon

Sugars as defined in L.N. 77/1999

except glucose syrup, whether or not

dehydrated

Glucose syrup, whether or not

dehydrated

Treacle and molasses

Other sugars

Toppings (syrups for pancakes,

flavoured syrups for milkshakes and

ice cream; similar products)

Orange, grapefruit, apple and

pineapple juice for bulk dispensing in

catering establishments

Lime and lemon juice

Concentrates based on fruit juice and

containing not less than 2.5 % barley

(barley water)

Other concentrates based on fruit

juice or comminuted fruit; Capilé

groselha

Non-alcoholic

flavoured

drinks

containing fruit juice

(carry-over from concentrates only)

Non-alcoholic

flavoured

drinks

containing at least 235 g/l glucose

Foodstuff

Maximum level (mg/kg or mg/l as

appropriate). Expressed as SO 2

syrup

Grape juice, unfermented, for

sacramental use

Glucose syrup-based confectionery

(carry-over from the glucose syrup only)

Beer including low-alcohol and

alcohol- free beer

Beer with a second fermentation in

the cask

Wines

In accordance with Regulations (EEC) No

822/87, (EEC) No 4252/88, (EEC) No 2332/92

and (EEC) No 1873/84 and their implementing

regulations;

(pro memoria) in accordance with Regulation

(EEC) No 1873/84 authorizing the offer or

disposal for direct human consumption of certain

imported wines which may have undergone

oenological processes not provided for in

Regulation (EEC) No 337/79.

Alcohol- free wine

Made wine

Cider, perry, fruit wine, sparkling

fruit wine (including alcohol- free

products)

Mead

Fermentation vinegar

Mustard, excluding Dijon mustard

Dijon mustard

Gelatin

Vegetable- and cereal-protein-based

meat, fish and crustacean analogues

Analogues of meat, fish and

crustaceans based on protein

Marinated nuts

Vacuum packed sweetcorn

Distilled

alcoholic

beverages

containing whole pears

PART C

Other preservatives

E No

Name

Foodstuff

Maximum level

Orthophenyl phenol

Surface treatment

of 12 mg/kg individually or

orthophenyl citrus fruits

in combination

Sodium

phenol 11

expressed as

orthophenyl phenol

Nisin ( 12 )

Semolina and tapioca

3 mg/kg

puddings and similar

products

Ripened cheese and

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Reg. 3 Interpretation — Permitted Food Additives Regulations, 2005 Open official source

1

3.1.1 preservatives are substances which prolong the shelf-

life of foodstuffs by protecting them against deterioration caused

by micro-organisms<

3.1.2 antioxidants are substances which prolong the shelf-

life of foodstuffs by protecting them against deterioration caused

by oxidation, such as fat rancidity and colour changes<

3.1.3 carriers, including carrier solvents, are substances

used to dissolve, dilute, disperse or otherwise physically modify a

food additive without altering its technological function (and

without exerting any technological effect themselves) in order to

facilitate its handling, application or use<

3.1.4 acids are substances which increase the acidity of a

foodstuff and,or impart a sour taste to it<

3.1.5 acidity regulators are substances which alter or control

the acidity or alkalinity of a foodstuff<

3.1.6 anti-caking agents are substances which reduce the

tendency of individual particles of a foodstuff to adhere to one

another<

3.1.7 anti-foaming agents are substances which prevent or

reduce foaming<

3.1.8 bulking agents are substances which contribute to the

volume of a foodstuff without contributing significantly to its

available energy value<

3.1.9 emulsifiers are substances which make it possible to

form or maintain a homogenous mixture of two or more immiscible

phases such as oil and water in a foodstuff<

3.1.10

emulsifying salts are substances which convert

proteins contained in cheese into a dispersed form and thereby

bring about homogenous distribution of fat and other components<

3.1.11 firming agents are substances which make or keep

tissues of fruit or vegetables firm or crisp, or interact with gelling

agents to produce or strengthen a gel<

3.1.12 flavour enhancers are substances which enhance the

existing taste and,or odour of a foodstuff<

3.1.13 foaming agents are substances which make it possible

to form a homogenous dispersion of a gaseous phase in a liquid or

solid foodstuff<

3.1.14 gelling agents are substances which give a foodstuff

texture through formation of a gel<

3.1.15 glazing agents (including lubricants) are substances

which, when applied to the external surface of a foodstuff, impart

a shiny appearance or provide a protective coating<

3.1.16 humectants are substances which prevent foodstuffs

from drying out by counteracting the effect of an atmosphere having

a low degree of humidity, or promote the dissolution of a powder

in an aqueous medium<

3.1.17 modified starches are substances obtained by one or

more chemical treatments of edible starches, which may have

undergone a physical or enzymatic treatment, and may be acid or

alkali thinned or bleached<

3.1.18 packaging gases are gases other than air, introduced

into a container before, during or after the placing of a foodstuff in

that container<

3.1.19 propellants are gases other than air which expel a

foodstuff from a container<

3.1.20 raising agents are substances or combinations of

substances which liberate gas and thereby increase the volume of

a dough or batter<

3.1.21 sequestrants are substances which form chemical

complexes with metallic ions<

3.1.22 stabilisers are substances which make it possible to

maintain the physico-chemical state of a foodstuff< stabilisers

include substances which enable the maintenance of a homogenous

dispersion of two or more immiscible substances in a foodstuff

and include also substances which stabilise, retain or intensify an

existing colour of a foodstuff and substances which increase the

binding capacity of the food, including the formation of cross links

between proteins enabling the binding of food pieces into

reconstituted food<

3.1.23 thickeners are substances which increase the

viscosity of a foodstuff<

3.1.24 flour treatment agents other than emulsifiers are

substances which are added to flour or dough to improve its baking

quality.

3.2 For the purposes of these regulations, the following are not

considered as food additives>

3.2.1 substances used for the treatment of drinking water

as provided for in Directive 80 #778 #EEC ( 1 )<

3.2.2 products containing pectin and derived from dried

apple pomace or peel of citrus fruits, or from a mixture of both, by

the action of dilute acid followed by partial neutralisation with

sodium or potassium salts (‘liquid pectin’)<

3.2.3

chewing gum bases<

3.2.4 white or yellow dextrin, roasted or dextrinated starch,

starch modified by acid or alkali treatment, bleached starch,

physically modified starch and starch treated by amylolitic

enzymes<

3.2.5

ammonium chloride<

3.2.6 blood plasma, edible gelatine, protein hydrolysates

and their salts, milk protein and gluten<

3.2.7 amino acids and their salts other than glutamic acid,

glycine, cysteine and cystine and their salts and having no additive

function<

3.2.8

caseinates and casein<

3.2.9

inulin.

3.3 Within these regulations, the term ‘unprocessed’ means not

having undergone any treatment resulting in a substantial change in the

original state of the foodstuffs< however, the foodstuffs may have been,

for example, divided, parted, severed, boned, minced, skinned, pared,

peeled, ground, cut, cleaned, trimmed, deep-frozen or frozen, chilled,

milled or husked, packed or unpacked.

3.4 In these regulations and the Schedules thereto, quantum satis

means that no maximum level is specified. However, additives shall be

used in accordance with good manufacturing practice, at a level not

higher than is necessary to achieve the intended purpose and provided

that they do not mislead the consumer.

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Fourth Schedule — Permitted Food Additives Regulations, 2005 Open official source

Other Permitted Additives

The maximum levels of use indicated refer to foodstuffs ready for consumption prepared

following manufacturers’ instructions.

Name

Foodstuff

Maximum level

Fumaric acid

(pro memoria)

Wine in accordance with

Regulation (EEC) No

1873/84 authorizing the

offer or disposal for direct

human consumption of

certain imported wines

which may have

undergone oenological

processes not provided for

in Regulation (EEC) No

337/79

Fillings and toppings for

2.5 mg/kg

fine bakery wares

Sugar confectionery

1 g/kg

Gel- like desserts

4 g/kg

Fruit- flavoured desserts

Dry powdered dessert

mixes

Instant powders for fruit

1 g/l

based drinks

Instant powders for

1 g/kg

preparation of flavoured

tea and herbal infusions

Chewing gum

2 g/kg

In the following applications the indicated maximum

levels of phosphoric acid and the phosphates E 338, E

339, E 340, E 341, E 343, E 450, E 451 and E 452 may be

added individually or in combination (expressed as P 2 O 5 )

Phosphoric acid

Non-alcoholic flavoured

700 mg/l

drinks

Sodium phosphates

Sterilised and UHT milk

1 g/l

i)

Monosodium

Candied fruits

800 mg/kg

phosphate

Fruit preparations

800 mg/kg

ii)

Disodium

Partly dehydrated milk

1 g/kg

phosphate

with less than 28 % solids

E No

Name

Foodstuff

Maximum level

iii)

Trisodium

Partly dehydrated milk

1.5 g/kg

phosphate

with more than 28 % solids

Dried milk and dried

2.5 g/kg

Potassium phosphates

skimmed milk

i)

Monopotassium

Pasteurised, sterilised and

5 g/kg

phosphate

UHT creams

ii)

Dipotassium

Whipped cream and

5 g/kg

phosphate

vegetable fat analogues

iii)

Tripotassium

Unripened cheese (except

2 g/kg

phosphate

Mozzarella)

Processed cheese and

20 g/kg

Calcium phosphate

processed cheese

i)

Monocalcium

analogues

phosphate

Meat products

5 g/kg

ii)

Dicalcium

Sport drinks and prepared

0.5 g/l

phosphate

table waters

iii)

Tricalcium

Dietary supplements

quantum satis

phosphate

Salt and its substitutes

10 g/kg

Vegetable protein drinks

20 g/l

Magnesium phosphates

i)

Monomagnesium Beverage whiteners

30 g/kg

phosphate

Beverage whiteners for

50 g/kg

ii)

Dimagnesium

vending machines

phosphate

Edible ices

1 g/kg

Desserts

3 g/kg

Diphosphates

i)

Disodium

Dry powdered dessert

7 g/kg

diphosphate

mixes

ii)

Trisodium

Fine bakery wares

20 g/kg

diphosphate

Flour

2.5 g/kg

iii)

Tetrasodium

Flour, self-raising

20 g/kg

diphosphate

Soda bread

20 g/kg

v)

Tetrapotassium

phosphate

Liquid egg (white, yolk or

10 g/kg

vi)

Dicalcium

whole egg)

diphosphate

Sauces

5 g/kg

vii)

Calcium

Soups and broths

3 g/kg

dihydrogen

Instant tea and instant

2 g/kg

diphosphate

herbal infusions

Chewing gum

quantum satis

Triphosphates

Dried powdered foodstuffs

10 g/kg

i)

Pentasodium

triphosphate

Chocolate and malt dairy-

2 g/l

ii)

Pentapotassium

based drinks

Alcoholic drinks

1 g/l

(excluding wine and beer)

E No

Name

Foodstuff

Maximum level

triphosphate

Breakfast cereals

5 g/kg

Snacks

5 g/kg

Polyphosphates

Surimi

1 g/kg

i)

Sodium

Fish and crustacean paste

5 g/kg

polyphosphate

ii)

Potassium

Toppings (syrups for

3 g/kg

polyphosphate

pancakes, flavoured syrups

for milkshakes and ice

iii)

Sodium calcium

polyphosphate

cream; similar products)

iv)

Calcium

Special formulae for

5 g/kg

polyphosphate

particular nutritional uses

Glazings for meat and

4 g/kg

vegetable products

Sugar confectionery

5 g/kg

Icing sugar

10 g/kg

Noodles

2 g/kg

Batters

12 g/kg

Fillets of unprocessed fish,

5 g/kg

frozen and deep- frozen

Unprocessed and

5 g/kg

processed molluscs and

crustaceans frozen and

deep-frozen

Processed potato products

5 g/kg

(including frozen, deep-

frozen, chilled and dried

processed products) and

pre-fried frozen and deep-

frozen potatoes

Spreadable fats excluding

5 g/kg

butter

Beurre de crème acide

2 g/kg

Canned crustacean

1 g/kg

products

Waterbased emulsion

30 g/kg

sprays for coating baking

tins

Coffee based drinks for

2 g/l

vending machines

Flavourings

40 g/kg

Crosslinked sodium carboxy

Solid dietary supplements

30 g/kg

methyl cellulose

E No

Name

Foodstuff

Maximum level

Polyoxyethylene (40)

(pro memoria) Wine in

stearate

accordance with

Regulation (EEC) No

1873/84 authorizing the

offer or disposal for direct

human consumption of

certain imported wines

which may have

undergone oenological

processes not provided for

in Regulation (EEC) No

337/79

Metatartaric acid

Wine in accordance with

Regulations (EEC) No

822/87, (EEC) No

4252/88, (EEC) No

2332/92 and (EEC) No

1873/84 and their

implementing regulations

Made wine

100 mg/l

Adipic acid

Fillings and toppings for

2 g/kg

Sodium adipate

fine bakery wares

Potassium adipate

Dry powdered dessert

1 g/kg

mixes

Gel- like desserts

6 g/kg

Fruit- flavoured desserts

1 g/kg

Powders for home

10 g/l

preparation of drinks

expressed as

adipic acid

Succinic acid

Desserts

6 g/kg

Soups and broths

5 g/kg

Powders for home

3 g/l

preparation of drinks

Calcium disodium ethylene

Emulsified sauces

75 mg/kg

diamine tetraacetate

Canned and bottled pulses,

250 mg/kg

(Calcium disodium EDTA)

legumes, mushrooms and

artichokes

Canned and bottled

75 mg/kg

crustaceans and molluscs

Canned and bottled fish

75 mg/kg

E No

Name

Foodstuff

Maximum level

Spreadable fats as defined

100 mg/kg

in Annexes B and C of

Regulation (EC) No

2991/94 ( 20 ), having a fat

content of 41 % or less

Frozen and deep-frozen

75 mg/kg

crustaceans

Propane-1,2-diol alginate

Fat emulsions

3 g/kg

Fine bakery wares

2 g/kg

Fillings, toppings and

5 g/kg

coatings for fine bakery

wares and desserts

Sugar confectionery

1.5 g/kg

Water-based edible ices

3 g/kg

Cereal- and potato-based

3 g/kg

snacks

Sauces

8 g/kg

Beer

100 mg/l

Chewing gum

5 g/kg

Fruit and vegetable

5 g/kg

preparations

Non-alcoholic flavoured

300 mg/l

drinks

Emulsified liqueur

10 g/l

Dietetic foods intended for

1.2 g/kg

special medical purposes –

Dietetic formulae for

weight control intended to

replace total daily food

intake or an individual

meal

Dietary food supplements

1 g/kg

Cider excluding cidre

100 mg/l

bouché

Karaya gum

Cereal- and potato-based

5 g/kg

snacks

Nut coatings

10 g/kg

Fillings, toppings and

5 g/kg

coatings for fine bakery

wares

Desserts

6 g/kg

Emulsified sauces

10 g/kg

Egg-based liqueurs

10 g/l

OJ L 316, 9.12.1994, p.2

E No

Name

Foodstuff

Maximum level

Dietary food supplements

quantum satis

Chewing gum

5 g/kg

Flavourings

50 g/kg

Sorbitol

Foodstuffs in general

quantum satis

(i) Sorbitol

(except drinks and those

(ii) Sorbitol syrup

foodstuffs referred to in

(for purposes other

Mannitol

regulation 4.3.1)

than sweetening)

Isomalt

Frozen and deep-frozen

Maltitol

unprocessed fish,

(i) Maltitol

crustaceans, molluscs and

(ii) Maltitol syrup

cephalopods

Lactitol

Liqueurs

Xylitol

Polyoxyethylene sorbitan

Fine bakery wares

3 g/kg

monolaurate (polysorbate

Fat emulsions for baking

10 g/kg

20)

purposes

Polyoxyethylene sorbitan

Milk and cream analogues

5 g/kg

monooleate (polysorbate 80)

Edible ices

1 g/kg

Polyoxyethylene sorbitan

Desserts

3 g/kg

monopalmitate (polysorbate

Sugar confectionery

1 g/kg

40)

Polyoxyethylene sorbitan

Emulsified sauces

5 g/kg

monostearate (polysorbate

Soups

1 g/kg

60)

Chewing gum

5 g/kg

Polyoxyethylene sorbitan

Dietary food supplements

quantum satis

tristearate (polysorbate 65)

Dietetic foods intended for

1 g/kg

special medical purposes –

Dietetic formulae for

weight control intended to

Individually or in

replace total daily food

combination

intake or an individual

meal

Flavourings, except liquid

10 g/kg

smoke flavourings and

flavourings based on spice

oleoresins ( 21 )

Foodstuffs containing

1 g/kg

liquid smoke flavourings

and flavourings based on

spice oleoresins

Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated

leaving a mixture of the volatile oil and resinous material from the spice.

E No

Name

Foodstuff

Maximum level

Ammonium phosphatides

Cocoa and chocolate

10 g/kg

products as defined in L.N.

317/2001 including fillings

Confectionery based on

10 g/kg

these products

Sucrose acetate isobutyrate

Non-alcoholic flavoured

300 mg/l

cloudy drinks

Flavoured cloudy spirit

300 mg/l

drinks containing less than

15 % alcohol by volume

Glycerol esters of wood

Non-alcoholic flavoured

100 mg/l

rosins

cloudy drinks

Surface treatment of citrus

50 mg/kg

fruit

Cloudy spirit drinks in

100 mg/l

accordance with Council

Regulation (EEC) No

1576/89 laying down

general rules on the

definition, description and

presentation of spirit

drinks ( 22 )

Cloudy spirit drinks

100 mg/l

containing less than 15 %

alcohol by volume

Sucrose esters of fatty acids

Canned liquid coffee

1 g/l

Sucroglycerides

Heat-treated meat products

5 g/kg (on fat)

Fat emulsions for baking

10 g/kg

purposes

Fine bakery wares

10 g/kg

Beverage whiteners

20 g/kg

Edible ices

5 g/kg

Sugar confectionery

5 g/kg

Desserts

5 g/kg

Sauces

10 g/l

Soups and broths

2 g/l

Fresh fruits, surface

quantum satis

treatment

Non-alcoholic aniseed-

5 g/l

based drinks

OJ L 160,12.6.1989, p.1

E No

Name

Foodstuff

Maximum level

5 g/l

Non-alcoholic coconut and

almond drinks

Spirituous beverages

5 g/l

(excluding wine and beer)

Powders for the

10 g/l

preparation of hot

beverages

Dairy-based drinks

5 g/l

Dietary food supplements

quantum satis

Dietetic foods intended for

5 g/kg

special medical purposes –

Dietetic formulae for

weight control intended to

replace total daily food

intake or an individual

meal

Chewing gum

10 g/kg

Individually or in

combination

Cream analogues

5 g/kg

Sterilised cream and

5 g/kg

sterilised cream with

reduced fat content

Polyglycerol esters of fatty

Fine bakery wares

10 g/kg

acids

Emulsified liqueurs

5 g/l

Egg products

1 g/kg

Beverage whiteners

0.5 g/kg

Chewing gum

5 g/kg

Fat emulsions

5 g/kg

Milk and cream analogues

5 g/kg

Sugar confectionery

2 g/kg

Desserts

2 g/kg

Dietary food supplements

quantum satis

Dietetic foods intended for

5 g/kg

special medical purposes –

Dietetic formulae for

weight control intended to

replace total daily food

intake or an individual

meal

Granola-type breakfast

10 g/kg

cereals

E No

Name

Foodstuff

Maximum level

Polyglycerol polyricinoleate

Spreadable fats as defined

4 g/kg

in Annexes A, B and C of

Regulation (EC) No

2991/94 having a fat

content of 41 % or less

Similar spreadable

4 g/kg

products with a fat content

of less than 10 % fat

Dressings

4 g/kg

Cocoa-based

5 g/kg

confectionery, including

chocolate

Propane-1,2-diol esters of

Fine bakery wares

5 g/kg

fatty acids

Fat emulsions for baking

10 g/kg

purposes

Milk and cream analogues

5g/kg

Beverage whiteners

1 g/kg

Edible ices

3 g/kg

Sugar confectionery

5 g/kg

Desserts

5 g/kg

Whipped dessert toppings

30 g/kg

other than cream

Dietetic foods intended for

1 g/kg

special medical purposes –

Dietetic formulae for

weight control intended to

replace total daily food

intake or an individual

meal

E 479b

Thermally oxidised soya

Fat emulsions for frying

5 g/kg

bean oil interacted with

purposes

mono- and diglycerides of

fatty acids

Sodium stearoyl-2- lactylate

Fine bakery wares

5 g/kg

Calcium stearoyl-2- lactylate

Quick-cook rice

4 g/kg

Breakfast cereals

5 g/kg

Emulsified liqueur

8 g/l

Spirits with less than 15 %

8 g/l

alcohol by volume

Cereal-based snacks

2 g/kg

Chewing gum

2 g/kg

Fat emulsions

10 g/kg

E No

Name

Foodstuff

Maximum level

5 g/kg

Desserts

Sugar confectionery

5 g/kg

Beverage whiteners

3 g/kg

Cereal- and potato-based

5 g/kg

snacks

Minced and diced canned

4 g/kg

meat products

Powders for the

2 g/l

preparation of hot

beverages

Dietetic foods intended for

2 g/kg

special medical purposes –

Dietetic formulae for

weight control intended to

replace total daily food

intake or an individual

meal

Bread (except that referred

3 g/kg

to in the Second Schedule)

Mostarda di frutta

2 g/kg

Individually or in

combination

Stearyl tartrate

Bakery wares (except

4 g/kg

breads referred to in the

Second Schedule)

Desserts

5 g/kg

Sorbitan monostearate

Fine bakery wares

10 g/kg

Sorbitan tristearate

Toppings and coatings for

5 g/kg

Sorbitan monolaurate

fine bakery wares

25 mg/kg ( 23 )

Sorbitan monooleate

Jelly marmalade

Sorbitan monopalmitate

Fat emulsions

10 g/kg

Milk and cream analogues

5 g/kg

Beverage whiteners

5 g/kg

Liquid tea concentrates

0.5 g/kg

and liquid fruit and herbal

infusions concentrates

Edible ices

0.5 g/kg

Desserts

5 g/kg

Sugar confectionery

5 g/kg

E 493 only.

E No

Name

Foodstuff

Maximum level

10 g/kg ( 24 )

Cocoa-based

confectionery, including

chocolate

Emulsified sauces

5 g/kg

Dietary food supplements

quantum satis

Yeast for baking

quantum satis

Chewing gum

5 g/kg

Dietetic foods intended for

5 g/kg

special medical purposes –

Dietetic formulae for

weight control intended to

replace total daily food

intake or an individual

meal

(pro memoria) For E 491

only, wine in accordance

with Regulation (EEC) No

1873/84 authorizing the

offer or disposal for direct

human consumption of

certain imported wines

which may have

undergone oenological

processes not provided for

in Regulation (EEC) No

337/79

Individually or in

combination

Stannous chloride

Canned and bottled white

25 mg/kg Sn

asparagus

Aluminium sulphate

Egg white

30 mg/kg

Aluminium sodium sulphate

Aluminium potassium

sulphate

Candied, crystallized and

200 mg/kg

Aluminium ammonium

glace fruit and vegetables

sulphate

Individually or in

combination,

expressed as

aluminium

Sodium aluminium

Fine bakery wares (scones

1 g/kg expressed

phosphate, acidic

and sponge wares only)

as aluminium

E 492 only.

E No

Name

Foodstuff

Maximum level

Sodium ferrocyanide

Salt and its substitutes

Individually or in

Potassium ferrocyanide

combination, 20

Calcium ferrocyanide

mg/kg as

anhydrous

potassium

ferrocyanide

Silicon dioxide

Flavourings

50 g/kg

Silicon dioxide

Dried powdered foodstuffs

10 g/kg

Calcium silicate

(including sugars)

E 553a

i) Magnesium silicate

Salt and its substitutes

10 g/kg

ii) Magnesium trisilicate ( 25 )

Dietary food supplements

quantum satis

E 553b

Talc

Foodstuffs in tablet and

quantum satis

Sodium aluminium silicate

coated tablet form

Potassium aluminium

Sliced or grated hard,

10 g/kg

silicate

semi- hard and processed

Calcium aluminium silicate

cheese

Aluminium silicate (Kaolin)

Sliced or grated cheese

10 g/kg

analogues and processed

cheese analogues

quantum satis ( 26 )

Chewing gum

Rice

quantum satis (26)

Sausages (surface

quantum satis (26)

treatment only)

Seasonings

30 g/kg

Confectionery excluding

quantum satis (26)

chocolate (surface

treatment only)

Tin- greasing products

30 g/kg

Ferrous gluconate

Olives darkened by

150 mg/kg as Fe

Ferrous lactate

oxidation

Glutamic acid

Foodstuffs in general

10 g/kg

Monosodium glutamate

(except those referred to in

Individually or in

Monopotassium glutamate

regulation 4.3.1)

combination

Calcium diglutamate

Condiments and

quantum satis

Monoammonium glutamate

seasonings

Magnesium diglutamate

Guanylic acid

Foodstuffs in general

500 mg/kg

Disodium guanylate

(except those referred to in

Individually or in

Dipotassium guanylate

regulation 4.3.1)

combination,

Calcium guanylate

expressed as

Inosinic acid

guanylic acid

Asbestos free.

E 553b only.

E No

Name

Foodstuff

Maximum level

Disodium inosinate

Seasonings and

quantum satis

Dipotassium inosinate

condiments

Calcium inosinate

Calcium 5’-ribonucleotides

Disodium 5’-

ribonucleotides

Dimethyl polysiloxane

Jam, jellies and

10 mg/kg

marmalades as defined in

L.N. 79/1999 and similar

fruit spreads, including low

calorie products

Soups and broths

10 mg/kg

Oils and fats for frying

10 mg/kg

Confectionery (excluding

10 mg/kg

chocolate)

Non-alcoholic flavoured

10 mg/l

drinks

Pineapple juice

10 mg/l

Canned and bottled fruit

10 mg/kg

and vegetables

Chewing gum

100 mg/kg

(pro memoria) For E 491

only, wine in accordance

with Regulation (EEC) No

1873/84 authorizing the

offer or disposal for direct

human consumption of

certain imported wines

which may have

undergone oenological

processes not provided for

in Regulation (EEC) No

337/79

Sød…Saft

10 mg/l

Batters

10 mg/kg

Cider excluding cidre

10 mg/l

bouché

Flavourings

10 mg/kg

E No

Name

Foodstuff

Maximum level

Beeswax, white and yellow

As glazing agents only for

quantum satis

Candelilla wax

- confectionery

Shellac

(including

chocolate)

- small products of

fine bakery wares

coated with

chocolate

- snacks

- nuts

- coffee beans

Dietary food supplements

quantum satis

Fresh citrus fruits, melons,

quantum satis

apples and pears (surface

treatment only)

Peaches and pineapples

quantum satis

(surface treatment only)

Carnauba wax

As glazing agents only

- confectionery (including

500 mg/kg

chocolate)

1200 mg/kg (only

for chewing gum)

- small products of fine

200 mg/kg

bakery wares coated with

chocolate

- snacks

200 mg/kg

- nuts

200 mg/kg

- coffee beans

200 mg/kg

- dietary food supplements

200 mg/kg

- fresh citrus fruits,

200 mg/kg

melons, apples, pears,

peaches and pineapples

(surface treatment only)

Microcrystalline wax

Surface treatment of

quantum satis

- confectionery

excluding

chocolate

- chewing gum

- melons, papaya,

mango and avocado

Montan acid esters

Fresh citrus fruits (surface

quantum satis

Oxidised polyethylene wax

treatment only)

Fresh melon, mango,

quantum satis

papaya, avocado and

pineapple (surface

treatment only)

E No

Name

Foodstuff

Maximum level

E 927b

Carbamide

Chewing gum without

30 g/kg

added sugars

Acesulfame-K

Chewing gum with added

800 mg/kg

sugars

(as flavour

enhancer only) 27

Water-based

flavoured

0.5 mg/l

non-alcoholic drinks

Desserts – dairy and non

5 mg/kg (as

dairy

flavour enhancer

only)

Aspartame

Chewing gum with added

2500 mg/kg (as

sugars

flavour enhancer

only) 27

Water-based

flavoured

0.5 mg/l

non-alcoholic drinks

Desserts – dairy and non

5 mg/kg (as

dairy

flavour enhancer

only)

Thaumatin

Chewing gum with added

10 mg/kg (as

sugars

flavour enhancer

only) 27

Water-based

flavoured

0.5 mg/l

non-alcoholic drinks

Desserts – dairy and non

5 mg/kg (as

dairy

flavour enhancer

only)

Neohesperidine DC

Chewing gum with added

150 mg/kg

sugars

Spreadable fats as defined

5 mg/kg 27

in Annexes B and C of

Regulation (EC) No

2991/94

Meat products

5 mg/kg

Fruit jellies

(as flavour

Vegetable proteins

enhancer only) 27

Quillaia extract

Water-based flavoured

200 mg/l

non-alcoholic drinks

calculated as

anhydrous extract

Cider excluding cidre

200 mg/l

bouché

calculated as

anhydrous extract

If E 950, E 951, E 957 and E 959 are used in combination in chewing gum, the maximum level for each

is reduced proportionally.

E No

Name

Foodstuff

Maximum level

Polyvinylpyrolidone

Dietary food supplements

quantum satis

Polyvinylpolypyrolidone

in tablet and coated tablet

form

Triethyl citrate

Dried egg white

quantum satis

Glyceryl triacetate

Chewing gum

quantum satis

(triacetin)

Beta-cyclodextrine

Foodstuffs in tablet and

quantum satis

coated tablet form

Encapsulated flavourings

in

- flavoured teas and

500 mg/kg

flavoured powdered instant

drinks

- flavoured snacks

1 g/kg in

foodstuffs as

consumed or as

reconstituted

according to the

instructions of the

manufacturer

Konjac ( 28 )

Foodstuffs in general

10 g/kg

i)

Konjac gum

(except those referred to in

individually or in

ii)

Konjac

paragraph 4.3 and jelly

combination

glucomannane

confectionery including

jelly- mini- cups)

Zinc acetate

Chewing gum

1000 mg/kg

E 943a

Butane

Vegetable oil pan spray

quantum satis

E 943b

Isobutane

(for professional use only)

Propane

Water-based emulsion

quantum satis

spray

Hydrogenated poly-1-

As glazing agent for

decene

- sugar confectionery

2 g/kg

- dried fruits

2 g/kg

Triethyl citrate

Flavourings

3 g/kg from all

sources in

Glyceryl diacetate (diacetin)

foodstuffs as

Glyceryl triacetate

consumed or as

(triacetin)

These substances may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion.

E No

Name

Foodstuff

Maximum level

Propan-1,2-diol (propylene

reconstituted

glycol)

according to the

instructions of the

manufacturer;

individually or in

combination. In

the case of

beverages, the

maximum level of

E 1520 shall be 1

g/l

Benzyl alcohol

Flavourings for

- liqueurs, aromatised

100 mg/l

wines, aromatised wine-

based drinks and

aromatised wine-products

cocktails

- confectionery including

250 mg/kg from

chocolate and fine bakery

all sources in

wares

foodstuffs as

consumed or as

reconstituted

according to the

instructions of the

manufacturer

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Reg. 4 — Permitted Food Additives Regulations, 2005 Open official source

1 Only substances listed in the First, Third, Fourth and Fifth Use of additives

Schedules to these regulations may be used in foodstuffs for the purposes

mentioned in regulation 3.1.

4.2 Food additives listed in the First Schedule are permitted in

foodstuffs, for the purposes mentioned in regulation 3.1, with the

exception of those foodstuffs listed in the Second Schedule, following

the quantum satis principle.

4.3 Except where specifically provided for, regulation 4.2 does

not apply to>

4.3.1

the following>

- unprocessed foodstuffs,

- honey as defined in L.N. 78 #1999,

- non-emulsified oils and fats of animal or vegetable

origin,

- butter,

- pasteurised and sterilised (including UHT

sterilisation) milk (including skimmed, plain and semi-

skimmed) and plain pasteurised cream,

- unflavoured, live fermented milk products,

- natural mineral water as defined in L.N. 311 #2001

and spring water,

-

coffee (excluding flavoured instant coffee) and

coffee extracts,

- unflavoured leaf tea,

- sugars as defined in L.N. 77 #1999,

- dry pasta, excluding gluten-free and #or pasta intended

for hypoproteic diets in accordance with L.N. 5 #2002,

- natural unflavoured buttermilk (excluding sterilised

buttermilk)<

4.3.2 foods for infants and young children as referred to in

L.N. 5 #2002, including foods for infants and young children not

in good health< these foodstuffs are subject to the provisions of the

Sixth Schedule<

4.3.3 the foodstuffs listed in the Second Schedule, which

may contain only those additives referred to in that Schedule and

those additives referred to in the Third and Fourth Schedules under

the conditions specified therein.

4.4 Additives listed in the Third and Fourth Schedules may only

be used in the foodstuffs referred to in those Schedules and under the

conditions specified therein.

4.5 Only those additives listed in the Fifth Schedule may be used

as carriers or carrier solvents for food additives and must be used under

the conditions specified therein.

4.6 The provisions of these regulations shall also apply to the

corresponding foodstuffs intended for particular nutritional uses in

accordance with L.N. 5 #2002.

4.7 Maximum levels indicated in the Schedules refer to the

foodstuffs as marketed, unless otherwise stated.

4.8

The presence of a food additive in a foodstuff is permissible>

4.8.1 in a compound foodstuff other than one mentioned in

regulation 4.3 to the extent to which the food additive is permitted

in one of the ingredients of the compound foodstuff, or

4.8.2 in foodstuff where a flavouring has been added, to

the extent to which the food additive is permitted in the flavouring

in compliance with these regulations and this has been carried over

to the foodstuff via the flavouring, provided the food additive has

no technological function in the final foodstuff<

4.8.3 if the foodstuff is destined to be used solely in the

preparation of a compound foodstuff and to an extent such that the

compound foodstuff conforms to the provisions of these

regulations.

4.9 Regulation 4.8 does not apply to infant formulae, follow-on

formulae and weaning foods, as referred to in L.N. 5 #2002, except

where specifically provided for by these or other Regulations concerning

these foods.

4.10 The level of additives in flavourings shall be limited to the

minimum necessary to guarantee the safety and quality of flavourings

and to facilitate their storage. Furthermore, the presence of additives in

flavourings must not mislead consumers or present a hazard to their

health. If the presence of an additive in a foodstuff, as a consequence of

adding flavourings, has a technological function in the foodstuff, it shall

be considered as an additive of the foodstuff and not as an additive of

the flavouring.

4.11 No person may import, sell, keep for sale, or supply by way

of compensation or otherwise, any food additive or any food containing

such additive in either case unless in compliance with the provisions of

these regulations.

The Permitted Food Additives Regulations, 2003 are hereby Repeal of L.N. 347

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Fifth Schedule — Permitted Food Additives Regulations, 2005 Open official source

Permitted Carriers and Carrier Solvents

Note

Not included in this list are

1. Substances generally considered as foodstuffs;

2. Substances referred to in regulation 4.3;

3. Substances having primarily an acid or acidity regulator function, such as

citric acid and ammonium hydroxide.

E No

Name

Restricted Use

Propane-1,2-diol (propylene glycol)

Colours, emulsifiers,

antioxidants and enzymes

(maximum 1 g/kg in the

foodstuff)

Glycerol

Sorbitol

Mannitol

Isomalt

Maltitol

Lactitol

Xylitol

E 400 – Alginic acid and its sodium, potassium,

calcium and ammonium salts

Propan-1,2-diol alginate

Agar

Carrageenan

Locust bean gum

Guar gum

Tragacanth

Acacia gum (gum arabic)

Xanthan gum

Pectins

Polyoxyethylene sorbitan monolaurate Antifoaming agents

(polysorbate 20)

Polyoxyethylene sorbitan monooleate

(polysorbate 80)

Polyoxyethylene sorbitan monopalmitate

(polysorbate 40)

Polyoxyethylene sorbitan monostearate

(polysorbate 60)

Polyoxyethylene

sorbitan

tristearate

(polysorbate 65)

E No

Name

Restricted Use

Ammonium phosphatides

Antioxidants

Cellulose (microcrystalline or powdered)

Methyl cellulose

Hydroxypropyl cellulose

Hydroxypropyl methyl cellulose

Ethyl methyl cellulose

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

Lecithins

Colours and fat-soluble

E 432 – Polysorbates 20, 40, 60, 65 and 80

antioxidants

E 470b

Magnesium salts of fatty acids

Mono- and diglycerides of fatty acids

E 472a

Acetic acid esters of mono- and

diglycerides of fatty acids

E 472c

Citric acid esters of mono- and

diglycerides of fatty acids

E 472e

Mono- and diacetyl tartaric acid esters of

mono- and diglycerides of fatty acids

Sucrose esters of fatty acid s

Polyglycerol esters of fatty acids

Sorbitan monostearate

Colours and anti- foaming

Sorbitan tristearate

agents

Sorbitan monolaurate

Sorbitan monooleate

Sorbitan monopalmitate

Oxidised starch

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Hydroxy propyl starch

Hydroxy propyl distarch phosphate

Starch sodium octenyl succinate

Calcium carbonates

Calcium acetate

Sodium citrates

Potassium citrates

Calcium phosphates

Potassium carbonates

Magnesium carbonates

Potassium chloride

Calcium chloride

E No

Name

Restricted Use

Magnesium chloride

Sodium sulphate

Potassium sulphate

Calcium sulphate

Ammonium sulphate

Potassium gluconate

Glycine and its sodium salt

Triethyl citrate

Glyceryl triacetate (triacetin)

Silicon dioxide

Emulsifiers and colours, max. 5

Calcium silicate

%

E 553b

Talc

Colours, max. 5 %

Bentonite

Aluminium silicate (Kaolin)

Beeswax

Colours

Polidextrose

Polyvinylpyrrolidone

Sweeteners

Polyvinylpolypyrrolidone

Lecithins

Glazing agents for fruit

E 432-

Polysorbates

E 470a

Sodium, potassium and calcium salts of

fatty acids

Mono- and diglycerides of fatty acids

E 491-

Sorbitans

Fatty acids

Dimethylpolysiloxane

Polyethyleneglycol 6000

Sweeteners

Konjac

i)

Konjac- gum

ii)

Konjac- glucomannane

Beta-cyclodextrine

1 g/kg

Acetylated oxidized starch

Cross linked sodium carboxy methyl

Sweeteners

cellulose

Cross-linked cellulose gum

Enzymatically hydrolysed carboxy methyl

cellulose

Potassium aluminium silicate

In E 171 titanium dioxide and E

172 iron oxides and hydroxides

(max 90 % relative to the

pigment)

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Reg. 5 — Permitted Food Additives Regulations, 2005 Open official source

1

of 2003.

repealed.

5.2 References in other regulations to the Permitted Food

Additives Regulations, 2003 shall henceforth be construed as references

to these regulations.

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Sixth Schedule — Permitted Food Additives Regulations, 2005 Open official source

Food Additives Permitted in Foods for Infants and Young Children

Note

Formulae and weaning foods for infants and young children may contain E 414 (acacia

gum, gum arabic) and E 551 (silicon dioxide) resulting from the addition of nutrient

preparations containing not more than 150 g/kg of E 414 and 10 g/kg of E 551, as well as

E 421 (mannitol) when used as a carrier for vitamin B12 (not less than one part vitamin

B12 to 1 000 parts mannitol). The carry over of E 414 in the product ready for

consumption should not be more than 10 mg/kg.

Formulae and weaning foods for infants and young children may contain E 1450 starch

sodium octenyl succinate resulting from the addition of vitamin preparations or

polyunsaturated fatty acid preparations. The carry over of E 1450 in the product ready for

consumption is not to be more than 100 mg/kg from vitamin preparations and 1000

mg/kg from polyunsaturated fatty acid preparations.

Formulae and weaning foods for infants and young children may contain E 301 (sodium

L-ascorbate), used at QS level in coatings of nutrient preparations containing

polyunsaturated fatty acids. The carry over of E 301 in the product ready for consumption

should not be more than 75 mg/l.

The maximum levels of use indicated refer to foodstuffs ready for consumption prepared

following manufacturers' instructions.

PART 1

Food Additives Permitted in Infant Formulae for Infants in Good Health

Notes

1. For the manufacture of acidified milks, non-pathogenic L(+)- lactic acid producing

cultures may be used.

2. If more than one of the substances E 322, E 471, E 472c and E 473 are added to a

foodstuff, the maximum level established for that foodstuff for each of those

substances is lowered with that relative part as is present of the other substances

together in that foodstuff.

E No

Name

Maximum level

Lactic acid (L(+)- form only)

quantum satis

Citric acid

quantum satis

Phosphoric acid

In conformity with the limits set in the

First Schedule to L.N. 208/2002

Tocopherol-rich extract

10 mg/l

Alpha-tocopherol

Individually or in combination

Gamma-tocopherol

Delta-tocopherol

Lecithins

1 g/l

Mono- and diglycerides

4 g/l

L-ascorbyl palmitate

10 mg/l

Sodium citrates

2 g/l

Potassium citrates

Individually or in combination and in

conformity with the limits set by the First

Schedule to L.N. 208/2002

Sodium phosphates

1 g/l expressed as P 2 O 5

Potassium phosphates

Individually or in combination and in

conformity with the limits set by the First

Schedule to L.N. 208/2002

Guar gum

1 g/l, where the liquid product contains

partially hydrolysed proteins and is in

conformity with the conditions set in the

Fourth Schedule to L.N. 208/2002

E 472c

Citric acid esters of mono- and 7.5 g/l sold as powder

diglycerides of fatty acids

9 g/l sold as liquid where the products

contain partially hydrolysed proteins,

peptides or amino acids and are in

conformity with the conditions set in the

Fourth Schedule to L.N. 208/2002

Sucrose esters of fatty acids

120 mg/l in products containing

hydrolysed proteins, peptides or amino

E No

Name

Maximum level

acids

PART 2

FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR

INFANTS IN GOOD HEALTH

1. For the manufacture of acidified milks, non-pathogenic L(+)- lactic acid producing

cultures may be used.

2. If more than one of the substances E 322, E 471, E 472c and E 473 is added to a

foodstuff, the maximum level established for that foodstuff for each of those

substances is lowered with that relative part as is present of the other substances

together in that foodstuff.

3. If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff,

the maximum level established for that foodstuff for each of those substances is

lowered with that relative part as is present of the other substances together in that

foodstuff.

E No

Name

Maximum level

Lactic acid (L(+)- form only)

quantum satis

Citric acid

quantum satis

Tocopherol-rich extract

10 mg/l individually or in combination

Alpha-tocopherol

Gamma-tocopherol

Delta-tocopherol

Phosphoric acid

In conformity with the limits set in the

Second Schedule to L.N. 208/2002

Pectins

5 g/l in acidified follow-on formulae only

Lecithins

1 g/l

Mono- and diglycerides

4 g/l

Carrageenan

0.3 g/l

Locust bean gum

1 g/l

Guar gum

1 g/l

L-ascorbyl palmitate

10 mg/l

Sodium citrates

2 g/l

Potassium citrates

Individually or in combination and in

conformity with the limits set by the First

Schedule to L.N. 208/2002

Sodium phosphates

1 g/l expressed as P 2 O 5

Potassium phosphates

Individually or in combination and in

conformity with the limits set by the First

Schedule to L.N. 208/2002

E 472c

Citric acid esters of mono- and

7.5 g/l sold as powder

diglycerides of fatty acids

9 g/l sold as liquid where the products

E No

Name

Maximum level

contain partially hydrolysed proteins,

peptides or amino acids and are in

conformity with the conditions set in the

Fourth Schedule of L.N. 208/2002

Sucrose esters of fatty acids

120 mg/l in products containing

hydrolysed proteins, peptides or amino

acids

PART 3

Food Additives permitted in Weaning Foods for Infants and Young Children in

Good Health

E No

Name

Foodstuff

Maximum level

Calcium carbonates

Weaning foods

quantum satis (only

Acetic acid

for pH adjustment)

Potassium acetate

Sodium acetates

Calcium acetate

Lactic acid ( 1 )

Malic acid (1)

Sodium lactate (1)

Potassium lactate (1)

Calcium lactate (1)

Citric acid

Sodium citrates

Potassium citrates

Calcium citrates

Hydrochloric acid

Sodium hydroxide

Potassium hydroxide

Calcium hydroxide

Sodium carbonates

Weaning foods

quantum satis (only

Potassium carbonates

as raising agents)

Ammonium carbonates

L-ascorbic acid

Individually or in

Sodium L-ascorbate

combination,

Calcium L-asorbate

expressed as

ascorbic acid

Fruit- and

0.3 g/kg

vegetable-based

drinks, juices and

baby foods

Fat-containing

0.2 g/kg

cereal-based foods

including biscuits

and rusks

L-ascorbyl palmitate

Fat-containing

0.1 g/kg

Tocopherol-rich extract

cereals, biscuits,

individually or in

Alpha-tocopherol

rusks and baby

combination

Gamma-tocopherol

foods

Delta-tocopherol

L(+)-form only.

E No

Name

Foodstuff

Maximum level

Phosphoric acid

Weaning foods

1 g/kg as P 2 O 5

Sodium phosphates

Cereals

1 g/kg individually

Potassium phosphates

or in combination,

Calcium phosphates

expressed as P 2 O 5

Lecithins

Biscuits and rusks

10 g/kg

Cereal-based foods

Baby foods

Mono- and diglycerides of fatty

Biscuits and rusks

5 g/kg individually

acids

or in combination

E 472a

Acetic acid esters of mono- and

Cereal-based foods

diglycerides of fatty acids

E 472b

Lactic acid esters of mono- and

diglycerides of fatty acids

Baby foods

E 472c

Citric acid esters of mono- and

diglycerides of fatty acids

Alginic acid

Desserts

0.5 g/kg

Sodium alginate

individually or in

Potassium alginate

combination

Puddings

Calcium alginate

Locust bean gum

Weaning foods

10 g/kg individually

Guar gum

or in combination

Acacia gum (gum arabic)

Gluten-free cereal-

20 g/kg individually

Xanthan gum

based foods

or in combination

Pectins

Silicon dioxide

Dry cereals

2 g/kg

Tartaric acid ( 2 )

Biscuits and rusks

5 g/kg as a residue

Sodium tartrate (2)

Potassium tartrate (2)

Calcium tartrate (2)

E 450a

Disodium diphosphate

Glucono-delta-lactone

Oxidized starch

Weaning foods

50 g/kg

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Starch sodium octenyl succinate

Calcium citrates ( 3 )

In low-sugar fruit

quantum satis

based products

L(+)-form only.

The note in Part IV does not apply.

E No

Name

Foodstuff

Maximum level

Tricalcium phosphate (3)

In fruit-based

1 g/kg as P 2 O 5

desserts

Acetylated oxidized starch

Weaning foods

50 g/kg

PART 4

Food Additives permitted in Dietary Foods for Infants and Young Children for

Special Medical Purposes as defined in L.N. 309/2001

The tables in Parts 1 to 3 of the Sixth Schedule are applicable.

E No

Name

Maximum level

Special conditions

Sodium alginate

1 g/l

From four months onwards in

special food products with

adapted composition, required

for metabolic disorders and for

general tube-feeding

Propane-1,2-diol

200 mg/l

From 12 months onwards in

alginate

specialised diets intended for

young children who have cow’s

milk intolerance or inborn

errors of metabolism

Locust bean gum

10 g/l

From birth onwards in products

for reduction of gastro-

oesophageal reflux

Guar gum

10 g/l

From birth onwards in products

in liquid formulae containing

hydrolysed proteins, peptides or

amino acids in conformity with

the conditions set in the Fourth

Schedule to L.N. 208/2002.

Xanthan gum

1.2 g/l

From birth onwards for use in

products based on amino acids

or peptides intended for patients

who have problems with

impairment of the gastro-

intestinal tract, protein

malabsorption or inborn errors

of metabolism

Pectins

10 g/l

From birth onwards in products

used in case of gastro- intestinal

disorders

Sodium carboxy

10 g/l or kg

From birth onwards in products

methyl cellulose

for the dietary management of

metabolic disorders

Mono- and diglycerides 5 g/l

From birth onwards in

of fatty acids

specialised diets, particularly

those devoid of proteins

Starch sodium octenyl

20 g/l

In infant formulae and follow-

succinate

on formulae

E No

Name

Maximum level

Special conditions

E 472c

Citric acid esters of

7.5 g/l sold as

From birth onwards

mono- and diglycerides

powder

of fatty acids

9 g/l sold as

liquid

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Reg. 6 — Permitted Food Additives Regulations, 2005 Open official source

1 The additives permitted for use by these regulations must Purity criteria and

methods of analysis

satisfy the purity criteria laid down by Commission Directive 96 #77

#EC as amended by Directives 98 #86 #EC, 2000 #63 #EC, 2001 #30 #EC,

2002 #82 #EC, 2003 #95 #EC and 2004 #45 #EC. A list of the food additives

for which purity criteria have been established is given in the Seventh

Schedule

6.2 The methods of analysis described in Commission Directive

81 #712 #EEC shall be used in order to ascertain for purposes of official

control whether certain additives permitted for use by these regulations

satisfy the prescribed purity criteria.

6.3 The taking of samples and the qualitative and quantitative

analysis of biphenyl, orthophenyl phenol and sodium orthophenylphenol

in and on citrus fruit shall be carried out in accordance with the provisions

of Annexes I, II, III and IV to Council Directive 67 #427 #EEC.

E No

Name

i)

Monosodium citrate

ii)

Disodium citrate

iii)

Trisodium citrate

Potassium citrates

i)

Monopotassium citrate

ii)

Tripotassium citrate

Calcium citrates

i)

Monocalcium citrate

ii)

Dicalcium citrate

iii)

Tricalcium citrate

Tartaric acid (L(+)-)

Sodium tartrates

i)

Monosodium tartrate

ii)

Disodium tartrate

Potassium tartrates

i)

Monopotassium tartrate

ii)

Dipotassium tartrate

Sodium potassium tartrate

Sodium malates

i)

Sodium malate

ii)

Sodium hydrogen malate

Potassium malate

Calcium malates

i)

Calcium malate

ii)

Calcium hydrogen malate

Calcium tartrate

Triammonium citrate

Alginic acid

Sodium alginate

Potassium alginate

Ammonium alginate

Calcium alginate

Agar

Carrageenan

E 407a

Processed eucheuma seaweed

Locust bean gum

Guar gum

Tragacanth

Acacia gum (gum arabic)

Xanthan gum

Tara gum

Gellan gum

Glycerol

Pectins

i)

Pectin

Name

ii)

Amidated pectin

Cellulose

i)

Microcrystalline cellulose

ii)

Powdered cellulose

Methyl cellulose

Hydroxypropyl cellulose

Hydroxypropyl methyl cellulose

Ethyl methyl cellulose

Carboxy methyl cellulose

Sodium carboxy methyl cellulose

Cellulose gum

Enzymatically hydrolysed carboxy methyl cellulose

Enzymatically hydroloysed cellulose gum

Sodium, potassium and calcium salts of fatty acids

Magnesium salts of fatty acids

Mono- and diglycerides of fatty acids

Acetic acid esters of mono- and diglycerides of fatty acids

Lactic acid esters of mono- and diglycerides of fatty acids

Citric acid esters of mono- and diglycerides of fatty acids

Tartaric acid esters of mono- and diglycerides of fatty acids

Mono- and diacetyl tartaric acid esters of mono- and diglycerides of

fatty acids

Mixed acetic and tartaric acid esters of mono- and diglycerides of

fatty acids

Sodium carbonates

i)

Sodium carbonate

ii)

Sodium hydrogen carbonate

iii)

Sodium sesquicarbonate

Potassium carbonates

i)

Potassium carbonate

ii)

Potassium hydrogen carbonate

Ammonium carbonates

i)

Ammonium carbonate

ii)

Ammonium hydrogen carbonate

Magnesium carbonates

i)

Magnesium carbonate

ii)

Magnesium hydrogen carbonate

Hydrochloric acid

Potassium chloride

Calcium chloride

Magnesium chloride

Sulphuric acid

Sodium sulphates

i)

Sodium sulphate

E No

Name

ii)

Sodium hydrogen sulphate

Potassium sulphates

i)

Potassium sulphate

ii)

Potassium hydrogen sulphate

Calcium sulphate

Sodium hydroxide

Potassium hydroxide

Calcium hydroxide

Ammonium hydroxide

Magnesium hydroxide

Calcium oxide

Magnesium oxide

Fatty acids

Gluconic acid

Glucono-delta-lactone

Sodium gluconate

Potassium gluconate

Calcium gluconate

Glycine and its sodium salt

E 920 ( 2 )

L-Cysteine

Argon *

Helium *

Nitrogen *

Nitrous oxide *

Oxygen *

Hydrogen *

Invertase

Polydextrose

Oxidized starch

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Hydroxy propyl starch

Hydroxy propyl distarch phosphate

Starch sodium octenyl succinate

Acetylated oxidised starch

May be used only as a flour treatment agent.

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Seventh Schedule — Permitted Food Additives Regulations, 2005 Open official source

Purity Criteria

Purity criteria for the following additives are prescribed in Council Directive 96/77/EC

(Off. J. European Communities 1996, 39 (L339), 1-69)

E 200 Sorbic acid

E 202 Potassium sorbate

E 203 Calcium sorbate

E 210 Benzoic acid

E 211 Sodium benzoate

E 212 Potassium benzoate

E 213 Calcium benzoate

E 214 Ethyl p-hydroxybenzoate

E 215 Sodium ethyl p-hydroxybenzoate

E 216 Propyl p-hydroxybenzoate

E 217 Sodium propyl p-hydroxybenzoate

E 218 Methyl p- hydroxybenzoate

E 219 Sodium methyl p- hydroxybenzoate

E 220 Sulphur dioxide

E 221 Sodium sulphite

E 222 Sodium hydrogen sulphite

E 223 Sodium metabisulphite

E 224 Potassium metabisulphite

E 226 Calcium sulphite

E 227 Calcium hydrogen sulphite

E 228 Potassium hydrogen sulphite

E 230 Biphenyl

E 231 Orthophenyl phenol

E 232 Sodium orthophenyl phenol

E 233 Thiabendazole

E 234 Nisin

E 235 Natamycin

E 239 Hexamethylene tetramine

E 242 Dimethyl dicarbonate

E 249 Potassium nitrite

E 250 Sodium nitrite

E 252 Potassium nitrate

E 260 Acetic acid

E 261 Potassium acetate

E 262 Sodium acetates

(i)

sodium acetate

(ii)

sodium hydrogen acetate (sodium diacetate)

E 263 Calcium acetate

E 270 Lactic acid

E 280 Propionic acid

E 281 Sodium propionate

E 282 Calcium propionate

E 283 Potassium propionate

E 284 Boric acid

E 285 Sodium tetraborate (borax)

E 290 Carbon dioxide

E 300 Ascorbic acid

E 301 Sodium ascorbate

E 302 Calcium ascorbate

E 304 Fatty acid esters of ascorbic acid

(i)

ascorbyl palmitate

(ii)

ascorbyl stearate

E 306 Tocopherol-rich extract

E 307 Alpha-tocopherol

E 308 Gamma-tocopherol

E 309 Delta-tocopherol

E 310 Propyl gallate

E 311 Octyl gallate

E 312 Dodecyl gallate

E 315 Erythorbic acid

E 316 Sodium erythorbate

E 320 Butylated hydroxyanisole (BHA)

E 321 Butylated hydroxytoluene (BHT)

E 322 Lecithins

E 325 Sodium lactate

E 326 Potassium lactate

E 327 Calcium lactate

E 330 Citric acid

E 331 Sodium citrates

(i)

monosodium citrate

(ii)

disodium citrate

(iii)

trisodium citrate

E 332 Potassium citrates

(i)

monopotassium citrate

(ii)

tripotassium citrate

E 333 Calcium citrates

(i)

monocalcium citrate

(ii)

dicalcium citrate

(iii)

tricalcium citrate

E 334 Tartaric acid (L(+)-)

E 335 Sodium tartrates

(i)

monosodium tartrate

(ii)

disodium tartrate

E 336 Potassium tartrates

(i)

monopotassium tartrate

(ii)

dipotassium tartrate

E 337 Sodium potassium tartrate

E 338 Phosphoric acid

E 339 Sodium phosphates

(i)

monosodium phosphate

(ii)

disodium phosphate

(iii)

trisodium phosphate

E 340 Potassium phosphates

(i)

monopotassium phosphate

(ii)

dipotassium phosphate

(iii)

tripotassium phosphate

E 341 Calcium phosphates

(i)

monocalcium phosphate

(ii)

dicalcium phosphate

(iii)

tricalcium phospha te

E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)

E 1105 Lysozyme

Purity criteria for the following are established by amending Council Directive 98/86/EC

(Off. J. European Communities 1998, 41 (L334), 1-63)

E 400 Alginic acid

E 401 Sodium alginate

E 402 Potassium alginate

E 403 Ammonium alginate

E 404 Calcium alginate

E 405 Propane-1,2-diol alginate

E 406 Agar

E 410 Locust bean gum

E 412 Guar gum

E 413 Tragacanth

E 414 Acacia gum

E 415 Xanthan gum

E 416 Karaya gum

E 417 Tara gum

E 418 Gellan gum

E 422 Glycerol

E 440 Pectins

(i)

pectin

(ii)

amidated pectin

E 442 Ammonium phosphatides

E 444 Sucrose acetate isobutyrate

E 445 Glycerol esters of wood rosins

E 450 Diphosphates

(i)

disodium diphosphate

(ii)

trisodium diphosphate

(iii)

tetrasodium diphosphate

(iv)

tetrapotassium diphosphate

(v)

dicalcium diphosphate

(vi)

calcium dihydrogen diphosphate

E 451 Triphosphates

(i)

pentasodium triphosphate

(ii)

pentapotassium triphosphate

E 452 Polyphosphates

(i)

sodium polyphosphate

(ii)

potassium polyphosphate

(iii)

calcium polyphosphates

E 460 Cellulose

(i)

microcrystalline cellulose

(ii)

powdered cellulose

E 461 Methyl cellulose

E 463 Hydroxypropyl cellulose

E 464 Hydroxypropyl methyl cellulose

E 465 Ethyl methyl cellulose

E 466 (Sodium) carboxy methyl cellulose

E 470a Sodium, potassium and calcium salts of fatty acids

E 470b Magnesium salts of fatty acids

E 471 Mono- and diglycerides of fatty acids

E 472a Acetic acid esters of mono- and diglycerides of fatty acids

E 472b Lactic acid esters of mono- and diglycerides of fatty acids

E 472c Citric acid esters of mono- and diglycerides of fatty acids

E 472d Tartaric acid esters of mono- and diglycerides of fatty acids

E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

E 473 Sucrose esters of fatty acids

E 474 Sucroglycerides

E 475 Polyglycerol esters of fatty acids

E 476 Polyglycerol polyricinoleate

E 477 Propane-1,2-diol esters of fatty acids

E 479b Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty

acids

E 481 Sodium stearoyl-2- lactylate

E 482 Calcium stearoyl-2- lactylate

E 483 Stearyl tartrate

E 491 Sorbitan monostearate

E 492 Sorbitan tristearate

E 493 Sorbitan monolaurate

E 494 Sorbitan monooleate

E 495 Sorbitan monopalmitate

E 508 Potassium chloride

E 579 Ferrous gluconate

E 585 Ferrous lactate

Purity criteria for the following are established by amending Council Directive

2000/63/EC (Off. J. European Communities 2000, 43 (L277), 1-61)

Butylated hyd roxyanisole (BHA)

Malic acid

Fumaric acid

E 343(i)

Monomagnesium phosphate

E 343(ii)

Dimagnesium phosphate

E 350(i)

Sodium malate

E 350(ii)

Sodium hydrogen malate

Potassium malate

E 352(i)

Calcium malate

E 352(ii)

Calcium hydrogen malate

Adipic acid

Succinic acid

Triammonium citrate

E 452(iii)

Sodium calcium polyphosphate

Cross-linked sodium carboxymethylcellulose

Enzymatically hydrolysed carboxymethylcellulose

E 500(i)

Sodium carbonate

E 500(ii)

Sodium hydrogen carbonate

E 500(iii)

Sodium sesquicarbonate

E 501(i)

Potassium carbonate

E 501(ii)

Potassium hydrogen carbonate

E 503(i)

Ammonium carbonate

E 503(ii)

Ammonium hydrogen carbonate

Hydrochloric acid

Calcium chloride

Magnesium chloride

Stannous chloride

Sulphuric acid

E 514(i)

Sodium sulphate

E 514(ii)

Sodium hydrogen sulphate

E 515(i)

Potassium sulphate

E 515(ii)

Potassium hydrogen sulphate

Calcium sulphate

Ammonium sulphate

Aluminium sulphate

Aluminium sodium sulphate

Aluminium potassium sulphate

Aluminium ammonium sulphate

Sodium hydroxide

Potassium hydroxide

Calcium hydroxide

Ammonium hydroxide

Magnesium hydroxide

Calcium oxide

Magnesium oxide

Sodium ferrocyanide

Potassium ferrocyanide

Calcium ferrocyanide

Sodium aluminium phosphate, acidic

Silicon dioxide

Calcium silicate

E 553a(i)

Magnesium silicate

E 553a(ii)

Magnesium trisilicate

Fatty acids

Gluconic acid

Glucono-delta-lactone

Sodium gluconate

Potassium gluconate

Calcium gluconate

Glycine and its sodium salt

Dimethyl polysiloxane

Beeswax

Candelilla wax

Carnauba wax

Shellac

L-cysteine

E 927b

Carbamide

Argon

Helium

Nitrogen

Nitrous oxide

Oxygen

Quillaia extract

Invertase

Polydextrose

Oxidised starch

Monostarch phosphate

Distarch phosphate

Phosphated distarch phosphate

Acetylated distarch phosphate

Acetylated starch

Acetylated distarch adipate

Hydroxypropyl starch

Hydroxypropyl distarch phosphate

Starch sodium octenyl succinate

Acetylated oxidised starch

Triethyl citrate

Glyceryl triacetate

Propane-1,2-diol

Purity criteria for the following are established by amending Commission Directive

2001/30/EC (Off. J. European Communities 2001, (L146), 1-23)

E 170 (i)

Calcium carbonate

Metatartaric acid

Calcium tartrate

Sodium adipate

Potassium adipate

E 420 (i)

Sorbitol

E 420 (ii)

Sorbitol syrup

Mannitol

E 425 (i)

Konjac gum

E 425 (ii)

Konjac glucomannan

E 504 (ii)

Magnesium hydroxide carbonate

E 553b

Talc

Sodium aluminium silicate

Potassium aluminium silicate

Calcium aluminium silicate

Bentonite

Aluminium silicate (Kaolin)

Glutamic acid

Monosodium glutamate

Monopotassium glutamate

Calcium diglutamate

Monoammonium glutamate

Magnesium diglutamate

Guanylic acid

Disodium guanylate

Dipotassium guanylate

Calcium guanylate

Inosinic acid

Disodium inosinate

Dipotassium inosinate

Calcium inosinate

Calcium 5’-ribonucleotide

Disodium 5’-ribonucleotide

Microcrystalline wax

Montan acid esters

Oxidised polyethylene wax

Acesulfame K

Aspartame

Isomalt

Thaumatin

Neohesperidine dihydrochalcone

E 965 (i)

Maltitol

E 965 (ii)

Maltitol syrup

Lactitol

Xylitol

Purity criteria for the following are established by amend ing Commission Directive

2002/82/EC (Off. J. European Communities 2002, (L292), 1-28)

Phosphoric acid

E 339(i)

Monosodium phosphate

E 339(ii)

Disodium phosphate

E 339(iii)

Trisodium phosphate

E 340(i)

Monopotassium phosphate

E 340(ii)

Dipotassium phosphate

E 340(iii)

Tripotassium phosphate

E 341(i)

Monocalcium phosphate

E 341(ii)

Dicalcium phosphate

E 341(iii)

Tricalcium phosphate

E 450(i)

Disodium diphosphate

E 450(ii)

Trisodium diphosphate

E 450(iii)

Tetrasodium diphosphate

E 450(v)

Tetrapotassium diphosphate

E 450(vi)

Dicalcium diphosphate

E 450(vii)

Calcium dihydrogen diphosphate

E 451(i)

Pentasodium triphosphate

E 451(ii)

Pentapotassium triphosphate

E 452(i)

Sodium polyphosphate

E 452(ii)

Potassium polyphosphate

E 452(iv)

Calcium polyphosphate

Zinc acetate

E 943a

Butane

E 943b

Isobutane

Propane

Hydrogen

Polyvinylpyrrolidone

Polyvinylpolypyrrolidone

Purity criteria for the following are established by Commission Directive 2003/95/EC

(Off. J. European Communities 2003, (L 283), 71-77)

Sodium nitrate

Polyoxyethylene (40) stearate

Polyoxyethylene sorbitan monolaurate (polysorbate 20)

Polyoxyethylene sorbitan monooleate (polysorbate 80)

Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

Polyoxyethylene sorbitan monostearate (polysorbate 60)

Polyoxyethylene sorbitan tristearate (polysorbate 65)

Beta-cyclodextrin

Polyethylene glycol 6000

Purity criteria for the following are established by Commission Directive 2004/45/EC

(Off. J. European Communities 2004, (L 113), 19-23)

Carrageenan

E 407a

Processed eucheuma seaweed

Hydrogenated poly-1-decene

Glyceryl diacetate

Benzyl alcohol

Gazzetta tal-Gvern ta' Malta — Avviż Legali 2005 54 — ATT DWAR IS-SIGURTÀ TA’ L-IKEL (KAP. 448) Regolamenti ta’ l-2005 dwar Addittivi Permessi biex jintu]aw ma’ l-Ikel BIS-SA{{A tas-setg[at mog[tija mill-artikolu 10 ta’ l-Att dwar

Is-Seba’ Skeda — ATT DWAR IS-SIGURTÀ TA’ L-IKEL (KAP. 448) Regolamenti ta’ l-2005 dwar Addittivi Permessi biex jintu]aw ma’ l-Ikel BIS-SA{{A tas-setg[at mog[tija mill-artikolu 10 ta’ l-Att dwar Open official source

Kriterji ta’ Purità

Kriterji ta’ purità għall-addittivi li ġejjin huma mniżżlin fid-Direttiva tal-Kunsill

96/77/EC (Off. J. European Communities 1996, 39 (L339), 1-69)

Aċidu sorbiku

Sorbat tal-potassju

Sorbat tal-kalċju

Aċidu benzojku

Benzoat tas-sodju

Benzoat tal-potassju

Benzoat tal-kalċju

p-idrossibenzoat ta’ l-etil

p-idrossibenzoat ta’ l-etil tas-sodju

p-idrossibenzoat tal-propil

p-idrossibenzoat tal-propil tas-sodju

p-idrossibenzoat tal-metil

p-idrossibenzoat tal-metil tas-sodju

Diossidu sulfuriku

Sulfit tas-sodju

Sulfit ta’ 1-idroġenu tas-sodju

Metabisulfit tas-sodju

Metabisulfit tal-potassju

Sulfit tal-kalċju

Sulfit ta’ 1-idroġenu tal-kalċju

Sulfit ta’ 1-idroġenu tal-potassju

Bifenil

Fenol ta’ 1-ortofenil

Fenol ta’ 1-ortofenil tas-sodju

Tiabendazol

Nisin

Natamiċin

Tetramina ta’ l-esametilin

Dikarbonat tad-dimetil

Nitrit tal-potassju

Nitrit tas-sodju

Nitrat tal-potassju

Aċidu aċetiku

E 26l

Aċetat tal-potassju

Aċetati tas-sodju

(i) Aċetat tas-sodju

(ii) Aċetat ta’ l-idroġenu tas-sodju (Diaċetat tas-sodju)

Aċetat tal-kalċju

Aċidu lattiku

Aċidu propjoniku

Propjonat tas-sodju

Propjonat tal-kalċju

Propjonat tal-potassju

Aċidu boriku

Tetraborat tas-sodju (burax)

Diossidu tal-karbonju

Aċidu askorbiku

Askorbat tas-sodju

Askorbat tal-kalċju

Esteri ta’ aċidi xaħmin ta’ aċidu askorbiku

(i) Palmitat ta’ 1-askorbil

(ii) Stearat ta’ l-askorbil

Estratt li fih ħafna tokoferol

Alfa-tokoferol

Gamma-tokoferol

Delta-tokoferol

Melħ ta’ l-aċidu galliku tal-propil

Melħ ta’ l-aċidu galliku ta’ l-ottil

Melħ ta’ l-aċidu galliku tad-dodeċil

Aċidu eritorbiku

Eritorbat tas-sodju

Idrossianisol butilat (BHA)

Idrossitoluen butilat (BHT)

Lekitini

Lattat tas-sodju

Lattat tal-potassju

Lattat tal-kalċju

Aċidu ċitriku

Ċitrati tas-sodju

(i) Ċitrat tal-monosodju

(ii) Ċitrat tad-disodju

(iii) Ċitrat tat-trisodju

Ċitrati tal-potassju

(i) Ċitrat tal-monopotassju

(ii) Ċitrat tat-tripotassju

Ċitrati tal-kalċju

(i) Ċitrat tal-monokalċju

(ii) Ċitrat tad-dikalċju

(iii) Ċitrat tat-trikalċju

Aċidu tartariku(L(+)-)

Tartrati tas-sodju

(i) Tartrat tal-monosodju

(ii) Tartrat tad-disodju

Tartrati tal-potassju

(i) Tartrat tal-monopotassju

(ii) Tartrat tad-dipotassju

Tartrat tal-potassju tas-sodju

Aċidu fosforiku

Fosfati tas-sodju

(i) Fosfat tal-monosodju

(ii) Fosfat tad-disodju

(iii) Fosfat tat-trisodju

Fosfati tal-potassju

(i) Fosfat tal-monopotassju

(ii) Fosfat tad-dipotassju

(iii) Fosfat tat-tripotassju

Fosfati tal-kalċju

(i) Fosfat tal-monokalċju

(ii) Fosfat tad-dikalċju

(iii) Fosfat tat-trikalċju

Tetra-aċetat tad-diamina ta’ l-etilen tad-disodju tal-kalċju (Disodju tal-

kalċju tal-EDTA)

Lisozima

Kriterji ta’ purità għal dawn li ġejjin huma stabbiliti mid-Direttiva tal-Kunsill 98/

86/EC li tagħmel emendi (Off. J. European Communities 1998, 41 (L334), 1-63)

Aċidu alginiku

Alginat tas-sodju

Alginat tal-potassju

Alginat ta’ l-ammonju

Alginat tal-kalċju

Alginat tal-propan-1,2-diol

Agar

Gomma tal-ħarrub

Gomma gwar

Dragant

Gomma ta’ l-akaċja

Gomma żantan

Gomma tal-karajja

Gomma tat-tara

Gomma ta’ gellanu

Gliċerol

Pektini

(i) pektin

(ii) pektin bil-lamtu

Fosfatidi ta’ l-ammonju

Isobutirat ta’ 1-aċetat tas-sakkarosju

Esteri tal-gliċerol ta’ reżini ta’ 1-injam

Difosfati

(i) Difosfat tad-disodju

(ii) Difosfat tat-trisodju

(iii) Difosfat tat-tetrasodju

(iv) Difosfat tat-tetrapotassju

(v) Difosfat tad-dikalċju

(vi) Difosfat tad-diidroġenu tal-kalċju

Trifosfati

(i) Trifosfat tal-pentasodju

(ii) Trifosfat tal-pentapotassju

Polifosfati

(i) Polifosfat tas-sodju

(ii) Polifosfat tal-potassju

(iii) Polifosfat tal-kalċju

Ċelluloża

(i) Ċelluloża mikrokristallina

(ii) Ċelluloża magħmula trab

Ċelluloża tal-metil

Ċelluloża ta’ 1-idrossipropil

Ċelluloża tal-metil ta’ 1-idrossipropil

Ċelluloża tal-metil ta’ 1-etil

Ċelluloża tal-metil tal-karbossi (sodju)

Mlieħ ta’ aċidi xaħmin tas-sodju, potassju u kalċju

Mlieħ ta’ aċidi xaħmin tal-magnesju

Mono- u digliċeridi ta’ aċidi xaħmin

Esteri ta’ aċidu aċetiku ta’ mono- u digliċeridi ta’ aċidi xaħmin

Esteri ta’ aċidu lattiku ta’ mono- u digliċeridi ta’ aċidi xaħmin

Esteri ta’ aċidu ċitriku ta’ mono- u digliċeridi ta’ aċidi xaħmin

Esteri ta’ aċidu tartariku ta’ mono- u digliċeridi ta’ aċidi xaħmin

Esteri mono- u diaċetili ta’ aċidu tartariku ta’ mono- u digliċeridi ta’ aċidi

xaħmin

Esteri aċetiċi u tartariċi mħalltin ta’ aċidu ta’ mono- u digliċeridi ta’ aċidi

xaħmin

Esteri tas-sakkarosju ta’ aċidi xaħmin

Sukrogliċeridi

Esteri tal-poligliċerol ta’ aċidi xaħmin

Poliriċinoleat tal-poligliċerol

Esteri ta’ aċidi xaħmin tal-propan-1,2-diol

Żejt tas-sojja ossidizzat termikament f’interazzjoni ma’ mono- u

digliċeridi ta’ aċidi xaħmin

Stearojl-2-lattilat tas-sodju

Stearojl-2-lattilat tal-kalċju

Tartrat tas-stearil

Monostearat tas-sorbitan

Tristearat tas-sorbitan

Monolawrat tas-sorbitan

Monooleat tas-sorbitan

Monopalmitat tas-sorbitan

Klorur tal-potassju

Glukonat tal-ħadid (II)

Lattat tal-ħadid (II)

Kriterji ta’ purità għal dawn li ġejjin huma stabbiliti mid-Direttiva tal-Kunsill

2000/63/EC li tagħmel emendi (Off. J. European Communities 2000, 43 (L277), 1-61)

Idrossianisol butilat (BHA)

Aċidu maliku

Aċidu fumariku

E 343(i)

Fosfat tal-monomagnesju

E 343(ii)

Fosfat tad-dimagnesju

E 350(i)

Malat tas-sodju

E 350(ii)

Malat ta’ 1-idroġenu tas-sodju

Malat tal-potassju

E 352(i)

Malat tal-kalċju

E 352(ii)

Malat ta’ l-idroġenu tal-kalċju

Aċidu adipiku

Aċidu suċċiniku

Ċitrat tat-triammonju

E 452(iii)

Polifosfat tal-kalċju u tas-sodju

Ċelluloża inkroċjata tal-metil tal-karbossi tas-sodju

Ċelluloża tal-metil tal-karbossi idrolizzata bl-enzimi

E 500(i)

Karbonat tas-sodju

E 500(ii)

Karbonat ta’ l-idroġenu tas-sodju

E 500(iii)

Seskwikarbonat tas-sodju

E 501(i)

Karbonat tal-potassju

E 501(ii)

Karbonat ta’ 1-idroġenu tal-potassju

E 503(i)

Karbonat ta’ l-ammonju

E 503(ii)

Karbonat ta’ l-idroġenu ta’ 1-ammonju

Aċidu idrokloriku

Klorur tal-kalċju

Klorur tal-magnesju

Klorur tal-landa (II)

Aċidu sulfuriku

E 514(i)

Sulfat tas-sodju

E 514(ii)

Sulfat ta’ l-idroġenu tas-sodju

E 515(i)

Sulfat tal-potassju

E 515(ii)

Sulfat ta’ l-idroġenu tas-sodju

Sulfat tal-kalċju

Sulfat ta’ 1-ammonju

Sulfat ta’ 1-aluminju

Sulfat tas-sodju u ta’ l-aluminju

Sulfat tal-potassju u ta’ 1-aluminju

Sulfat ta’ 1-ammonju u ta’ 1-aluminju

Idrossidu tas-sodju

Idrossidu tal-potassju

Idrossidu tal-kalċju

Idrossidu ta’ l-ammonju

Idrossidu tal-magnesju

Ossidu tal-kalċju

Ossidu tal-magnesju

Ferrroċjanur tas-sodju

Ferroċjanur tal-potassju

Ferroċjanur tal-kalċju

Fosfat aċiduż ta’ l-aluminju u tas-sodju

E 55l

Diossidu tal-silikon

Silikat tal-kalċju

E 553a(i)

Silikat tal-magnesju

E 553a(ii)

Trisilikat tal-magnesju

Aċidi xaħmin

Aċidu glukoniku

Glukonu-delta-lattun

Glukonat tas-sodju

Glukonat tal-potassju

Glukonat tal-kalċju

Gliċina u 1-imlieħ tas-sodju tagħha

Polisilossan tad-dimetil

Xama’ tan-naħal

Xama’ mill-weraq tal-Kandelilla

Xama’ mill-weraq tal-Karnawba

Xellak

L-ċisteina

E 927b

Karbamid

Argon

Elju

Nitroġenu

Ossidu nitruż

Ossiġenu

Estratt tal-Quillaia

Invertasi

Polidestrosju

Lamtu ossidizzat

Fosfat tal-monoamidu

Fosfat tad-diamidu

Fosfat tad-diamidu fosfat

Fosfat tad-diamidu aċetilat

Lamtu aċetilat

Adipat tad-diamidu aċetilat

Lamtu ta’ l-idrossipropil

Fosfat tad-diamidu ta’ l-idrossipropil

Suċċinat ta’ l-oktenil tas-sodju tal-lamtu

Lamtu ossidizzat aċetilat

Ċitrat tat-trietil

Triaċetat tal-gliċeril

Propan-1,2-diol

Kriterji ta’ purità għal dawn li ġejjin huma stabbiliti mid-Direttiva tal-Kummissjoni

2001/30/EC li tagħmel emendi (Off. J. European Communities 2001, (L146), 1-23)

E 170 (i)

Karbonat tal-kalċju

Aċidu metatartariku

Tartrat tal-kalċju

Adipat tas-sodju

Adipat tal-potassju

E 420 (i)

Sorbitol

E 420 (ii)

Xropp tas-sorbitol

Mannitol

E 425 (i)

Gomma konjak

E 425 (ii)

Glukomannan tal-konjak

E 504 (ii)

Karbonat ta’ l-idrossidu tal-magnesju

E 553b

Talk

Silikat ta’ l-aluminju u tas-sodju

Silikat ta’ l-aluminju u tal-potassju

Silikat ta’ l-aluminju u tal-kalċju

Bentonit

Silikat ta’ l-aluminju (Kawlina)

Aċidu glutamiku

Glutamat tal-monosodju

Glutamat tal-monopotassju

Diglutamat tal-kalċju

Glutamat tal-monoammonju

Diglutamat tal-magnesju

Aċidu gwaniliku

Gwanilat tad-disodju

Gwanilat tad-dipotassju

Gwanilat tal-kalċju

Aċidu inosiniku

Inosinat tad-disodju

Inosinat tad-dipotassju

Inosinat tal-kalċju

5’-ribonukleotid tal-kalċju

5’-ribonukleotid tad-disodju

Xama’ mikrokristallina

Esteri ta’ l-aċidu tal-montan

Xama’ tal-polietilin oossidizzat

Aċesulfam K

Aspartam

Isomalt

Tawmatin

Diidrokalkon tan-neoesperidin

E 965 (i)

Maltitol

E 965 (ii)

Xropp tal-maltitol

Lattitol

Ksilitol

Kriterji ta’ purità għal dawn li ġejjin huma stabbiliti mid-Direttiva tal-Kummissjoni

2002/82/EC li tagħmel emendi (Off. J. European Communities 2002, (L292), 1-28)

Aċidu fosforiku

E 339(i)

Fosfat tal-monosodju

E 339(ii)

Fosfat tad-disodju

E 339(iii)

Fosfat tat-trisodju

E 340(i)

Fosfat tal-monopotassju

E 340(ii)

Fosfat tad-dipotassju

E 340(iii)

Fosfat tat-tripotassju

E 341(i)

Fosfat tal-monokalċju

E 341(ii)

Fosfat tad-dikalċju

E 341(iii)

Fosfat tat-trikalċju

E 450(i)

Difostat tad-disodju

E 450(ii)

Difostat tat-trisodju

E 450(iii)

Difostat tat-tetrasodju

E 450(v)

Difostat tat-tetrapotassju

E 450(vi)

Difostat tad-dikalċju

E 450(vii)

Difostat tad-diidroġenu tal-kalċju

E 451(i)

Trifosfat tal-pentasodju

E 451(ii)

Trifosfat tal-pentapotassju

E 452(i)

Polifostat tas-sodju

E 452(ii)

Polifostat tal-potassju

E 452(iv)

Polifostat tal-kalċju

Aċetat taż-żingu

E 943a

Butan

E 943b

Isobutan

Propanu

Idroġenu

Polivinilpirrolidonu

Polivinilpolipirrolidonu

Kriterji ta’ purità għal dawn li ġejjin huma stabbiliti mid-Direttiva tal-Kummissjoni

2003/95/EC (Off. J. European Communities 2003, (L 283), 71-77)

Nitrat tas-sodju

Stereat tal-poliossietilin (40)

Monolawrat tas-sorbitan tal-poliossietilin (polisorbat 20)

Monooleat tas-sorbitan tal-poliossietilin (polisorbat 80)

Monopalmitat tas-sorbitan tal-poliossietilin (polisorbat 40)

Monostearat tas-sorbitan tal-poliossietilin (polisorbat 60)

Tristearat tas-sorbitan tal-poliossietilin (polisorbat 65)

Beta-ċiklodestrin

Polietileneglikol 6000

Kriterji ta’ purità għal dawn li ġejjin huma stabbiliti mid-Direttiva tal-Kummissjoni

2004/45/EC (Off. J. European Communities 2004, (L 113), 19-23)

Likeni tal-baħar

E 407a

Alga ewkewma pproċessata

Poli-1-dekene idroġenat

Diaċetat tal-gliċeril

Alkoħol tal-benzil

Malta Government Gazette — Legal Notice 2005 54 — Permitted Food Additives Regulations, 2005

Reg. 12 — Permitted Food Additives Regulations, 2005 Open official source

5 mg/kg

processed cheese

Clotted cream

10 mg/kg

Mascarpone

10 mg/kg

1 mg/dm 2 surface (not

Natamycin

Surface treatment of

- hard, semi- hard

present at a depth of 5

and semi-soft

mm)

cheese

- dried, cured

sausages

Hexamethylene

Provolone cheese

25 mg/kg residual

tetramine

amount, expressed as

formaldehyde

Dimethyl dicarbonate

Non-alcoholic flavoured

250 mg/l ingoing

drinks

amount, residues not

Alcohol- free wine

detectable

Liquid tea concentrate

Boric acid

Sturgeons’ eggs (Caviar)

4 g/kg, expressed as

boric acid

Sodium

tetraborate

(Borax)

The use of biphenyl (diphenyl) for the surface treatment of citrus fruit is not permitted. The use of E 231

orthophenyl phenol and E 232 sodium orthophenyl phenol for this same purpose shall no longer be

permitted as soon as requirements for the labelling of foodstuffs treated with these substances become

applicable under the Pesticides Control Act.

This substance may be present naturally in certain cheeses as a result of fermentation processes.

E No

Name

Foodstuff

Indicative Residual

ingoing

amount

mg/kg

Potassium nitrite ( 13 )

50 ( 15 )

Non-heat-treated,

cured, 150 ( )

Sodium nitrite (13)

dried meat products

Other cured meat products

150 (14)

100 (15)

Canned meat products

Foie gras, foie gras entier,

blocs de foie gras

Cured bacon

175 (15)

250 ( 16 )

Sodium nitrate

Cured meat products

Canned meat products

Foie gras, foie gras entier,

50 (16)

blocs de foie gras

Potassium nitrate

Hard, semi- hard and semi-

50 (16)

soft cheese

Dairy-based cheese

analogue

200 ( 17 )

Pickled herring and sprat

Foie gras, foie gras entier,

50 (16)

blocs de foie gras

E No

Name

Foodstuff

Maximum level

Propionic acid

Pre-packed sliced bread and rye

3000 mg/kg

bread

expressed as

Sodium propionate

propionic acid

Energy-reduced bread

2000 mg/kg

Calcium propionate

Partially baked, pre-packed

expressed as

bread

propionic acid

Potassium propionate

Pre-packed fine bakery wares

(including flour confectionery)

with a water activity of more

than 0.65

Pre-packed Rolls, and pitta

Christmas pudding

1000 mg/kg

Pre-packed bread

expressed as

propionic acid

Pre-packed pølsebrød, boller and

2000 mg/kg

dansk flutes

expressed as

propionic acid

When labelled ‘for food use’, nitrite may only be sold in a mixture with salt or a salt substitute.

Expressed as NaNO 2 .

Residual amount at point of sale to the final consumer, expressed as NaNO 2 .

Expressed as NaNO 3 .

Residual amount, nitrite formed from nitrate included, expressed as NaNO 2 .

E No

Name

Foodstuff

Maximum level

Cheese and cheese analogues

quantum satis

(surface treatment only)

Lysozyme

Ripened cheese

quantum satis

Wine in accordance with

pro memoria

Regulation (EC) No 1493/1999

( 18 ) and its implementing

Regulation (EC) No 1622/2000

( 19 )

Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in

wine (OJ L 179, 14.7.1999, p.1). Regulation as last amended by Commission Regulation (EC) No

1795/2003 (OJ L 262, 14.10.2003, p.1).

Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for

implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and

establishing a Community code of oenological practices and processes (OJ L 194, 31.7.2000, p.1).

Regulation as last amended by Regulation (EC) No 1410/2003 (OJ L 201, 8.8.2003, p.9).

PART D

Other antioxidants

Note

The * in the table refers to the proportionality rule: when combinations of gallates, BHA

and BHT are used, the individual levels must be reduced proportionally.

E No

Name

Foodstuff

Maximum level (mg/kg)

Propyl gallate

Fats and oils for the professional

200 * (gallates and BHA,

manufacture of heat-treated

individually or in

Octyl gallate

foodstuffs

combination)

Dodecyl gallate

Frying oil and frying

fat,

100 * (BHT) both

excluding olive pomace oil

expressed on fat

Butylated

hydroxyanisole

(BHA)

Lard; fish oil; beef, poultry and

sheep fat

Butylated

hydroxytoluene

Cake mixes

200 (gallates and BHA,

(BHT)

Cereal-based snack foods

individually or in

Milk powder for vending

combination)

machines

Dehydrated soups and broths

Sauces

Dehydrated meat

Processed nuts

Seasonings and condiments

Pre-cooked cereals

Dehydrated potatoes

25 (gallates and BHA,

individually or in

combination)

Chewing gum

400 (gallates, BHT and

Dietary supplements

BHA, individually or in

combination)

Erythorbic acid

Cured meat products and

500 expressed as erythorbic

preserved meat products

acid

Sodium erythorbate

Preserved and semi -preserved

expressed

as

fish products

erythorbic acid

Frozen and deep-frozen fish with

red skin

Propyl gallate

Essential oils

1000 mg/kg (gallates and

BHA, individually or in

Octyl gallate

combination)

Dodecyl gallate

Flavourings other than essential

mg/kg

(gallates,

oils

individually

or

in

Butylated

hydroxyanisole

combination) or 200 mg/kg

(BHA)

Permitted Food Additives Regulations, 2005

Table of Provisions (15)

Statutory Text (15 Articles)

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