draft amendments to eaeu technical regulation on food ... · “7. the use of the following...

THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY

Voluntary - Public

Date: 2/19/2019 GAIN Report Number: RS1901

Russian Federation Post: Moscow

Draft Amendments to EAEU Technical Regulation on Food Additives Report Categories: WTO Notifications Sanitary/Phytosanitary/Food Safety FAIRS Subject Report Approved By: Deanna Ayala Prepared By: Staff Report Highlights: On January 10, 2019, Russia notified the World Trade Organization (WTO) of draft amendment No. 2 to the Technical Regulation (TR) of the Customs Union “Safety Requirements for Food Additives, Flavorings and Technological Aids” (TR TS 029/2012). The measure is based on the Eurasian Economic Union’s analysis of the first five years of the TR implementation. As a result, some definitions are added or updated and additional requirements to food additives, flavors and technological aids are introduced. The public comment period for the draft will close on March 10, 2019. Interested U.S. parties are encouraged to share their comments and concerns with the National Institute of Standards and Technology at [email protected].

General Information On December 17, 2018, the Eurasian Economic Commission (EEC), which is the regulatory body of the Armenia-Belarus-Kazakhstan-Kyrgyzstan-Russia Eurasian Economic Union (EAEU), published the following draft amendments No. 2 to the Technical Regulation (TR) of the Customs Union “Safety Requirements for Food Additives, Flavorings and Technological Aids” (TR TS 029/2012) for public comments on its website:

- Draft Amendments No. 2 to the Technical Regulation of the Customs Union “Safety Requirements for Food Additives, Flavorings and Technological Aids” (TR TS 029/2012)

On January 10, 2019, Russia notified the World Trade Organization (WTO) of this draft document via G/TBT/N/RUS/90. The public comment period for the draft will close on March 10, 2019. Interested U.S. parties are encouraged to share their comments and concerns with the National Institute of Standards and Technology at [email protected]. According to Russia’s notification, the notified document applies to food additives, flavors and technological aids of the Eurasian Economic Union, as well as food products containing them. The amendments, in particular, include changes to some definitions of the terms, as well as some new terms and editorial amendments. The document also establishes additional requirements for food additives, flavors and technological aids. Overall, as the EEC specified in its explanatory note to the draft, the revisions came as a result of analysis of the first five years of the TR implementation. An unofficial unedited automated English translation of the above-referenced draft document can be found below. For translation of the full text of the original Technical Regulation “Safety Requirements for Food Additives, Flavorings and Technological Aids” please see GAIN report RS1338 Customs Union Technical Regulation on Food Additives. For information on amendments No. 1 to this document please see GAIN report RS1481 2014 Customs Union Ag Times No. 6.

. BEGIN UNOFFICIAL TRANSLATION:

ATTACHMENT

to the Decision of the Council of the Eurasian Economic Commission

from 20 №

CHANGES introduced into the technical regulations of the Customs Union

"Safety requirements for food additives, flavors and technological aids" (ТР ТС 029/2012)

1. Article 4 “Definitions” shall set forth the terms as follows: “Food flavoring (flavoring) - a product that is not consumed by a person directly as

food, containing a flavoring substance (including natural) or a flavoring preparation or thermal process flavoring or smoking flavoring or flavoring precursors or other flavors (which include other components, except the above listed) or their mixture (flavor component), designed to give food products flavor and / or taste (except sweet, sour and salty) and / or its modifications, with or without the addition of food additives and food raw materials ";

“Natural flavoring substance - a flavoring substance obtained by physical, enzymatic or microbiological processes from raw materials of plant, microbial or animal origin, including processed by traditional methods of food production”;

add the definition of "genetically modified microorganisms (GMM)" in the following edition:

“Genetically modified microorganisms (GMM) are microorganisms whose genetic material (deoxyribonucleic acid) is modified using genetic engineering methods (DNA recombination);”

"Complex food additive - a mixture of food (s) additives (s) with or without the addition of food raw materials and (or) flavoring (s); in which one or more food additives provide (s) a functional effect in food products intended for the consumer;

add the definition of "mutant microorganisms" in the following edition: "Mutant microorganisms - microorganisms whose genetic material (deoxyribonucleic

acid) is modified using methods of induced (directed) mutagenesis;" add the definition of "new food additive, flavoring substance, natural source of

flavoring substances" in the following edition: “A new food additive, a flavoring substance, a natural source of flavoring

substances - a food additive, a flavoring substance, a natural source of flavoring substances, not regulated for use in food production in accordance with the Annexes of this Technical Regulation and having no experience of use and circulation in the EAEU territory, including new or intentionally altered primary molecular structure; consisting of or isolated from microorganisms, microscopic fungi and algae, plants isolated from animals, obtained from GMOs (and / or mutant microorganisms) or using them, nanomaterials and products of nano-technologies; "

add the definition of "new technological auxiliary means" in the following edition: “A new technological aid — a technological aid that is not regulated for use in the

production of food products in accordance with the requirements of these Technical Regulations and has no experience of use and circulation in the EAEU territory, including a new or deliberately modified primary molecular structure; consisting of or isolated from microorganisms, microscopic fungi and algae, plants isolated from animals, obtained from GMOs (and / or mutant microorganisms) or using them, nanomaterials and products of nano-technologies; "

“A carrier is a food additive intended for dissolving, diluting, dispersing or other physical modifications of food additives, flavors, enzyme preparations, nutrients and / or other substances that do not affect their functions and serves to increase efficiency and / or simplify their use;

"Table sweetener - food products containing approved food additives - sweeteners, with or without the addition of other food additives and / or food ingredients and intended for sale to the consumer as sugar substitutes;"

“Technological aid — any substance (or mixture of substances) or material (with the exception of equipment and utensils) that, not being components of food products, are deliberately used in its manufacture / processing, for certain technological purposes; technological aids (or their derivatives) in the course of the technological process are removed, while the regulated (normalized) values of their maximum residual quantity do not have a technological effect in food products intended for the consumer, and guarantee its safety ”;

add the definition of "technological microorganisms" in the following edition: "Technological microorganisms are pure cultures of non-pathogenic, non-toxicogenic

microorganisms with an established generic and species identity for the production of food products of biotechnological, including microbial origin, including those serving as sources (producers) of food substances, food components or enzymes;"

"Traditional methods of food production - cooking, including steam and pressure (at temperatures up to 120 ° C), baking, baking, stewing, frying, including oil (at temperatures up to 240 ° C and atmospheric pressure) , drying, evaporation, heating, cooling, freezing, soaking, maceration (maceration), infusion (brewing), percolation (straining), filtering, pressing (squeezing), mixing, emulsifying, grinding (cutting, crushing, rubbing / wiping, pounding ), encapsulation, peeling (peeling) , glazing, smoking, emulsification, distillation (rectification), extraction (including solvent extraction), fermentation and microbiological processes; "

add the definition of "contrast amplifier" in the following edition: "Contrast enhancer - substances that, when processing certain parts of the outer

surface of a fruit or vegetable, accompanied by depigmentation (for example, during laser processing), help to distinguish these parts from the remaining surface, telling them the color by their subsequent interaction with certain components of the epidermis."

2. In Article 7 “Safety Requirements for Food Additives, Flavoring Agents and Technological Aids, as well as their Use in the Production of Food Products”:

a) Article 7, clause 1, subparagraph 6 shall be amended as follows: "6) Food additives, flavors and technological aids should be used in the production of

food products in the minimum quantity necessary to achieve the technological effect in technological functions determined by the manufacturer of food products and set in the Annexes of this Technical Regulation"

b) Article 7, paragraph 1, subparagraph 8 shall be amended as follows:

“8) food additives in the customs territory of the Eurasian Economic Union, flavors and technological aids manufactured using biotechnological methods, including genetically modified microorganisms (GMM) and microbial synthesis, must comply with the requirements of the Technical Regulations of the Customs Union“ On safety food products ", as well as the requirements of this Technical Regulation"

c) Article 7, paragraph 4 shall be amended as follows: "four. Safety indicators and criteria for the purity of food additives and complex food

additives consisting of food additives (the content of residual solvents, contaminants (pollutants), microbiological safety indicators) and the content of the basic substance must comply with the requirements set in Annex 28 to this Technical Regulation ";

d) Article 7, clause 5 shall be amended as follows: "five. Safety indicators of complex food additives containing food products must meet

the requirements established for food products of mixed (multicomponent) composition and are determined (except for microbiological) on the contribution of individual components, taking into account the mass fractions and safety indicators for these components, set out in Appendix 28 to this technical regulations, in the technical regulations of the Customs Union "On food safety", as well as in technical regulations of the Eurasian Economic Union (Customs Union) for certain types of food products. "

e) Article 7, clause 7 shall be amended as follows: “7. The use of the following components, including those obtained using

biotechnological methods, including microbial synthesis, is allowed as a flavor raw material in the production of flavors:

1) flavoring substances in accordance with Annex 19 to this Technical Regulation; 2) flavoring preparations: 3) smoke flavors; 4) thermal technological flavors; 5) flavoring precursors; 6) other flavors (which include components other than those listed in subparagraphs 1),

2), 3), 4) and 5) of this part. f) Article 7, paragraph 8 shall be amended as follows: "eight. Production of food flavors, including flavors, referred to in subparagraphs 1),

2), 3), 4), 5) and 6) of paragraph 7 of this article, as well as mixtures of the above-mentioned flavors, including components obtained using biotechnological methods, including microbial synthesis. "

g) To supplement after clause 8 of Article 7 with a new clause 9, stating it as follows: "9. When processing raw materials and food products, it is allowed to use technological

aids in accordance with the requirements established by these Technical Regulations. Technological aids are regulated by their main functional classes: 1) clarifying and filtering materials, flocculants and sorbents; 2) extraction and technological solvents; 3) catalysts; 4) nutrients (top dressing) for yeast; 5) enzyme preparations; 6) materials and carriers for immobilization of enzymes; 7) other aids (with other functions not listed above).

For the production of food products, food additives permitted for use in the food industry in accordance with Appendices 2-18, 21-29 of these Technical Regulations are also allowed as a technological aid.

Paragraph 9 of Article 7 in the current wording, consider paragraph 10, further changing the numbering of paragraphs, respectively.

h) To make changes to paragraph 9 of Article 7, stating it as follows: "10. Enzyme preparations, food additives, flavors (flavoring substances, flavoring

preparations, flavor precursors) of microbial (bacterial and fungal) origin must meet the following requirements:

1) enzyme preparations (regardless of origin) must comply with safety requirements: a) the lead content should not exceed 5.0 mg / kg; b) microbiological indicators: - the number of mesophilic aerobic and facultative anaerobic microorganisms

(CMAFAnM), CFU / g, not more than 5x104 (for enzyme preparations of plant, microbial (bacterial and fungal) origin), 1x104 (for enzyme preparations of animal origin, including milk-clotting)

- bacteria of the group of intestinal sticks (BGKP) in 0.1 g - are not allowed; - pathogenic microorganisms, including salmonella, in 25 g - are not allowed; - E. coli in 25 g - not allowed; c) the maintenance of viable forms of producer cells is not allowed; 2) enzyme preparations, food additives, flavoring agents (flavoring substances,

flavoring agents, flavor precursors) of microbial (bacterial and fungal) origin should not have antibiotic activity;

3) enzyme preparations, food additives, flavors (flavoring substances, flavoring preparations, flavor precursors) produced by microscopic fungi should not contain mycotoxins (sterigmatocystin, aflatoxin B1, T-2 toxin, zearalenone, ochratoxin A, etc.).

4) in enzyme preparations, food additives, flavors (flavoring substances, flavoring preparations, flavor precursors) of microbial origin (produced by bacteria and microscopic fungi), the content of the producer strain is not allowed.

i) Amend paragraph 7 of article 7, stating it as follows: "11. To obtain enzyme preparations, the organs and tissues of healthy agricultural

animals, cultivated plants, as well as special non-pathogenic and non-toxicogenic strains of technological microorganisms of bacteria and lower fungi, including genetically modified microorganisms (GMM) and mutant microorganisms, are allowed as sources and producers, according to Appendix 26 to this Technical Regulation.

For the production of food additives, flavors (flavoring substances, flavoring preparations, flavor precursors), enzyme preparations, biotechnological, including microbial origin, non-pathogenic and non-toxicogenic strains of microorganisms allowed for use in the food industry are allowed to use.

To standardize the activity and increase the stability of enzyme preparations in their composition, it is allowed to use food additives in accordance with Appendix 2 to this Technical Regulation. "

j) To amend the numbering of clauses 11 and 12 of Article 7 of the current wording: "12. For the production of enzyme preparations as immobilizing materials and solid

carriers it is allowed to use technological aids according to Appendix 27 to this Technical Regulation.

13. In finished food products, the activity of enzymes used as technological aids should not be detected. ”

k) Article 7, clause 13 shall be amended as follows: "14. The content of food additives, non-removable residual amounts of technological

aids, as well as biologically active substances (from flavors or plant materials) in food products must comply with the requirements set forth in Appendices 3-8, 10-18, 20-27, 29 of this Technical the regulations and technical regulations of the Customs Union "On food safety" (HARDWARE 021/2011).

l) To amend the numbering of paragraph 14 (15) of Article 7 of the current wording: "15. The total content in food products of food additives from all sources of income

should not exceed the maximum permissible levels established by this Technical Regulation." m) To state clause 15 of article 7 under the number 16 in the following edition: "16. The content in food products of food additives, rationed by this Technical

Regulation, is controlled by tab (by recipe) and / or using analytical methods of research (if methods are established in the prescribed manner in the member states of the Eurasian Economic Union).”

n) To state clause 16 of article 7, at number 17 as amended: “17. Hygienic standards for the content of food additives in food products are set out in

Appendices 3-18 and 29 of this Technical Regulation and are standardized in food products intended for the consumer and ready for use (unless otherwise specified).”

o) Clause 17 of the current wording of article 7 shall be considered as clause 18: "18. This Technical Regulation establishes the following limitations and features of the

use of food additives in the production of certain types of food products: .. " p) Article 7, paragraph 18, subparagraph 4 shall be amended as follows: “4) for dyeing food products it is allowed to use water-insoluble varnishes, while the

maximum levels of dyes in food products intended for the consumer should correspond to the levels for soluble forms of dyes in accordance with Appendices 10 and 11 to this Technical Regulation.

The list of dyes permitted for use in the composition of food varnishes includes: Curcumin (E100), Tartrazin (E102), Yellow quinoline (E104), Yellow “sunset” FCF (E110), Carmina (E120), Azorubine, Carmoosin (E122) , Ponso 4R, Puntsovy 4R (E124), Red charming AC (E129), Blue patented V (E131), Indigo Carmine (E132), Blue brilliant FCF, brilliant blue FCF (E133), Copper complexes of chlorophylls and chlorophyllins (E141), Green S (Е142), Black brilliant PN, brilliant black PN (Е151), Brown NT (Е155), Anthocyanins (E163) ";

q) Article 7, paragraph 18, subparagraph 10 shall be amended as follows: “10) nitrites in the production of meat products should be used only in the form of

nitrite-curing (curing-nitrite) mixtures with a mass fraction of sodium nitrite (potassium nitrite) not more than 0.9 percent”;

r) Article 7, paragraph 18, subparagraph 11 shall be amended as follows: "11) sweeteners should be used: in food products with low energy value or without

added sugars, in dietary products intended for persons who are recommended to limit (eliminate) sugar consumption, in specialized products with a given chemical composition, as well as for partial or full sugar substitutes;"

s) Supplement article 7 with clause 26 as amended: “26. The presence of a food additive in food products is allowed if:

a) a food additive is permitted in food products or in one of its ingredients; b) a food additive may be used in a food ingredient if it is intended only for the

manufacture of food products for which the use of this food additive is permitted by this technical regulation, and the maximum level of its content in food products intended for consumers is not exceeded;

c) a food additive may be added to food products as part of a complex food additive, food flavoring or enzyme, provided that this food additive is permitted for use in these food ingredients (components) and does not fulfill the technological function in food products intended for the consumer

In food products of baby food for young children (from 0 to 3 years), the use of food additives is allowed, in accordance with Appendix 29 of these Technical Regulations, including those derived from ingredients and not performing a technological function in food products intended for the consumer. ”

3. In Article 8 "Requirements for the processes of production (manufacturing),

storage, transportation (transportation), sale and disposal of food additives, flavors and technological aids":

a) Article 8, paragraph 2 shall be amended as follows: “2. For retail sale, flavors with a volume fraction of ethyl alcohol of more than 0.5%

are not allowed, as well as flavors that contain biologically active substances specified in part 21 of article 7 and Appendix 20 to these Technical Regulations. ”

b) In Article 8, clause 3, sub-clause 3 shall be stated as follows: "3) sweeteners: aspartame (E951), acesulfame potassium (E950), aspartame-

acesulfame salt (E962), isomaltite (E953), xylitol (E967), lactitol (E966), maltitol (E965), mannitol (E421), neogisperidin dihydrochalcon (E959), saccharini its salts of sodium, potassium, calcium (E950), sorbitol (E420), steviol glycosides (E960), sucralose (E955), thaumatin (E957), cyclic acid and its salts of sodium, calcium (E952), erythritis (E968).

c) In Article 8, clause 4, delete "9% aqueous solution (not more) of acetic acid (E260)" and state as follows:

"four. Retail sale of other food additives (preservatives: benzoic acid (Е210), sodium benzoate (Е211), potassium benzoate (Е212), calcium benzoate (Е213), sorbic acid (Е200), sodium sorbate (Е201), potassium sorbate (Е202), calcium sorbate (E203); 9% aqueous solution (not more) of acetic acid (E260); enhancers of taste and aroma: glutamic acid (E620), monosodium glutamate (E621), potassium glutamate (E622), glutamate calcium (E629), guanylic acid (E626), sodium guanylate (E627), potassium guanylate (E628), calcium guanylate (E629), inosinic acid (E630), sodium inosinate (E631), potassium inosinate (E632), foreign Calcium zinate (E633), 5'-ribonucleotides of calcium (E634) and 5'-ribonucleotides of sodium (E635) are regulated by the legislation of the member state of the Eurasian Economic Union. "

4. Article 9 "Requirements for labeling food additives, flavors, technological

aids", to submit in the following edition": Article 9. REQUIREMENTS FOR MARKING OF FOOD ADDITIVES,

FRAGRANCES, TECHNOLOGICAL AUXILIARY FACILITIES AND FOOD PRODUCTS WITH THEIR USE

The labeling of food additives, flavors and technological aids, as well as food products containing food additives and flavors, should contain information required by the technical regulations of the Customs Union “Food products in terms of their labeling” (ТР ТС 022/2011), with the following additional requirements.

1. The labeling of food additives, flavors and technological aids used as raw materials in the production of food products placed in transport packaging (labeling of transport packaging) must additionally include the following information:

1) For food additives, flavors and technological aids - the words "not for retail." 2) For food supplements: a) for a food additive, the name shall indicate “food additive”, its name (including

Roman numerals - if available) and (or) index (if available, including Roman numerals - if available), in accordance with Appendix 2 to this technical regulation ( it is allowed to indicate also the invented name);

b) for a complex food additive, the name indicates “a complex food additive”, its invented name and / or article;

c) for a complex food additive, the composition is indicated in descending order of the mass fraction of the components;

d) for food additives included in the complex food additive, the technological functions are specified, which are determined by the manufacturer in accordance with Appendices 2-18 to this technical regulation, and the names of food additives (taking into account Roman numerals - if any) and (or) their indices ( if available) in accordance with Annex 2 to this technical regulation; information on food additives that perform a technological function in food products intended for consumers, information on the content of standardized (having the numerical value of the maximum level in food products) food additives;

e) if there is a flavoring in the complex food additive, the labeling is in accordance with subparagraph 3) of part 1 of this article;

The information specified in subparagraphs 2c) - 2d) may be given in the documentation accompanying food products.

3) For flavors: a) the name indicates “flavor” or “smoke flavor”, its invented name and / or article. In

the name of flavoring it is allowed to use the name of a flavoring substance or a flavoring preparation, in case its flavoring part consists of one component (for example, vanilla or orange essential oil);

b) the name of the flavoring may be supplemented with the word “natural” if its flavoring part contains only natural flavoring substances and / or flavoring preparations;

c) the use of indications for food products in the invented names of natural flavors, the flavor and aroma of which these flavors have, is allowed only in cases where the flavor and aromatics part is allocated exclusively or by at least 95% (by weight) of this food product;

d) composition of flavor according to the types of flavoring components (flavoring substances, including natural, flavoring preparations, thermal technological flavors, smoke flavors, flavor precursors, other flavors), as well as other components in order of decreasing mass fraction. Information on the composition of flavor components is not required, except as provided for in subparagraphs 3 (g) and 3 (c);

e) if there is a food additive in the flavoring composition, their list shall be indicated in order of decreasing the mass fraction indicating the technological functions that are determined by the flavoring manufacturer in accordance with Appendices 2-18 to this technical regulation,

as well as information about food additives performing the technological function in food products intended for the consumer, and information about the content of rationed (having the numerical value of the maximum level in food products) food additives;

f) information on the presence and quantity of biologically active substances and their sources in accordance with Part 7 of Article 7 and Appendix 20, as well as information about the presence of flavoring agents specified in Part 22 of Article 7 of this technical regulation, limiting the use of flavors;

g) information on the presence and quantity of flavoring preparations: from stevia (Stevia) - in terms of steviol equivalents; from licorice root (Glycyrrhizaglabra) - in terms of glycyrrhizic acid (or its ammonium salt); from a bark of a cinchona tree (Cinchona) - in terms of quinine; from rosemary (Rosmarinus officinalis) - in terms of the amount of carnosol and carnosic acid; from tea (Camellia sinensis), coffee (Coffea spp.), paraguayan mate or holly (Ilex paraguariensis) herbs, cola nuts (Cola acuminate), cocoa beans (Theobroma cacao) - in terms of caffeine and (or) theobromine;

h) information on the presence and quantity (if provided) of the content of flavoring substances that limit the scope of flavors in accordance with Appendix 19 of this technical regulation: Ru 02.060, Ru 02.091, Ru 02.139, Ru 02.153, Ru 02.162, Ru 02.188, Ru 05.057, Ru 05.064, Ru 05.071, Ru 05.081, Ru 05.084, Ru 05.101, Ru 05.106, Ru 05.108, Ru 05.125, Ru 05.127, Ru 05.140, Ru 05.141, Ru 05.173, Ru 05.186, Ru 05.194, Ru 05.196, Ru 07.215, Ru 09.278, Ru 09.302, Ru 09.573 Ru 14.011, Ru 14.152, Ru 14.155, Ru 16.012, Ru 16.016, Ru 16.032, Ru 16.048, Ru 16.060, Ru 16.061, Ru 16.113, Ru 16.126, Ru 17.038;

The information specified in subparagraphs 3d) - 3h) may be given in the documentation accompanying food products.

1) For technological aids: a) the name indicates a “technological aid” and its name in accordance with

Appendices 21-27 to this technical regulation (it is also allowed to indicate a coined name); b) composition in descending order of the mass fraction of components; c) for enzyme preparations, an indication of the type (s) of the activity of the

enzyme(s), the source of origin; d) for enzyme preparations of microbial origin: information on the taxonomic position

(the generic and species name of the strain), number and / or invented name; information on the use or non-use in the production of enzyme preparations of strains of genetically modified microorganisms (GMM);

The information specified in subparagraphs 4b) - 4d) may be given in the documentation accompanying the product.

2. The labeling of packages (labeling of consumer packages) of food additives and

flavors should also include information on consumer packaging or label or package leaflet:

1) for food additives in accordance with Appendix 2 to this technical regulation; 2) the name of food flavors is formed taking into account the restrictions given in

subparagraphs 3a), 3b), 3c) of part 1 of this article. 3. The labeling of packaged (consumer packaging labeling) food products

containing food additives and flavors must additionally include the following information, which is given on the packaging or label or in the package insert:

1) For food products containing food additives: a) as part of food products, the technological function of the food additive, which is

determined by the manufacturer in accordance with Annexes 2-18 to this technical regulation, the name of the food additive or its index (if any) in accordance with Annex 2 to this technical regulation is indicated. Lower case letters are an integral part of the index and should be indicated to indicate a dietary supplement. Roman numerals are not indicated in the labeling of food products;

b) for food products, which include modified starches (Е1400-Е1405, Е1410, 1412-1414, Е1420, Е1422, Е1440, Е1442, Е1450-Е1452) after specifying the functional class, it is allowed to use the name "modified starch", indication of the name or the index in accordance with Appendix 2 to this technical regulation is not required, with the exception of baby food products for young children (from 0 to 3 years old) in accordance with Appendix 29 to these Technical Regulations;

c) for food products containing sweetener (s), immediately below the product name, the label must be accompanied by the words "Contains sweetener (s)" or "Contains added sugar (s) and sweetener (s)" (if the products also contain added sugar (a));

d) if there are food products in the composition, including in table sweeteners, sugar alcohols (E420 sorbitol, E421 mannitol, E953 isomalt, E965 maltitol, E966 lactitol, E967 xylitol, E968 erythritol) with a mass fraction of more than 10%, immediately after specifying the composition food products, the label should be supplemented with the inscription: “The sweetener contains sugar alcohol (sugar sweeteners). If used excessively, it can (may) have a laxative effect ";

e) for table sweeteners, the recommendations indicate the conditions for their safe use; e) it is allowed not to indicate in the labeling of the composition of food products

preservatives sulfur dioxide and sulfites (E221 - E228) when they are contained in food products less than 10 mg / kg (l) in terms of sulfur dioxide;

g) for food products containing dyes (azoruby E122, yellow quinoline E104, yellow “sunset” FCF E110, red charming AC E129, ponce 4R E124 and tartrazin E102) should be applied a warning sign: “Contains a dye (colorants) that ( who) may (may) have a negative impact on the activity and attention of children. " The exceptions are alcoholic beverages and food products, in which these dyes are used to mark products of slaughter and meat products, or to label or decorate Easter eggs;

h) for food products containing complex food additives, food additives included in their composition and performing the technological function in food products intended for the consumer are indicated in accordance with subparagraph 1a) of part 3 of this article;

i) for food products packaged with food additives - packaging gases, the words “packaged in protective atmosphere”, “packaged in modified environment” should be given;

j) if there is a flavoring in the complex food additive, the fragrance marking is given in accordance with sub-clause 2) of part 3 of this article;

l) in food products for baby food for young children (from 0 to 3 years old), for dietary preventive nutrition and dietary therapeutic nutrition containing nutritional supplements, all nutritional supplements that are part of the ingredients of these products, including those that do not technological function in food products intended for the consumer. For food additives that do not perform the technological function in the composition of such products, the technological function is not specified;

2) For food products containing flavors:

a) as part of food products indicated "flavor" or "Smoke flavor"; b) the name of the flavor (s) can be supplemented with the word "natural (e)" if the

flavor of the flavor contains only natural flavors and / or flavor preparations; c) the composition of the flavoring part of the flavoring is not required; d) for food products containing flavor (s) drug (s), it is allowed to indicate either its

(their) specific type (extract, extract, essential oil, oil resins, etc.) and its (their) name (s) characterizing ( and i) the raw materials used to obtain, or "natural (e) flavoring (s)";

e) it is allowed not to put on the label flavoring preparations, isolated in the process of obtaining concentrated products, when used for the production of reconstituted food products;

f) caffeine and / or quinine, used in the composition of flavors in the manufacture of food products, should be indicated in the label immediately after the word "flavor (s)": contains caffeine (quinine) ";

g) when used in confectionery or beverage flavors - flavoring preparations from licorice root (Glycyrrhizaglabra), glycyrrhinic acid or its ammonium salt as a flavoring raw material in the labeling of such products the following information should be indicated:

- “Contains licorice root” - when the content of glycyrrhizic acid or its ammonium salt is in the amount of 100 mg / kg or more (for confectionery) and 10 mg / l and more (for drinks);

- "Contains licorice root." Excessive consumption should be avoided for individuals with a tendency to increase the pressure "- when the content of glycyrrhizic acid or its ammonium salt is 4 g / kg or more (for confectionery products), 50 mg / l and more (for soft drinks) and 300 mg / l and more (for alcoholic beverages with a volume fraction of ethyl alcohol more than 0.5%);

h) in the presence of food additives in the flavoring agent, the food additives intended for the consumer are indicated as food additives that perform the technological function according to the information of the flavoring manufacturer in accordance with subparagraph 3d) of part 1 of this article;

i) in food products for baby food for young children (from 0 to 3 years), for dietary preventive nutrition and dietary therapeutic nutrition, all food additives that are part of the flavoring agent, including those that do not fulfill the technological function in food products, are indicated, intended for the consumer. For food additives that do not perform the technological function in the composition of such products, the technological function is not specified.

j) if a flavoring is used in the composition of the food product, the name of the component replaced by this flavoring and not included in the food product may be included in the name of the food product without using the words “with taste and (or) flavor”, provided that the flavor is is natural, and its flavor part is allocated exclusively or not less than 95% (by weight) of the component replaced by this flavor;

l) if the composition of food products uses a flavoring agent that enhances the taste and (or) flavor of any component of food products, the name of food products, including the name of this component, should include the words “with taste and (or) flavor”, except the case when the flavoring is natural, and its flavor is selected exclusively or not less than 95% (by weight) of the component replaced by the flavor;

5. Article 10 “Conformity assessment” shall be amended as follows:

1. Compliance of food additives, flavors and technological aids to this Technical Regulation is ensured by the fulfillment of its safety requirements and the fulfillment of the requirements of the Technical Regulations of the Customs Union “On Food Products Safety” and technical regulations of the Customs Union, which apply to these products.

2. Food additives, flavors and technological aids are subject to conformity assessment in accordance with the technical regulations of the Customs Union “On food safety”.

3. Research methods (tests) and measurements are set in standards, according to the List of standards containing rules and research methods (tests) and measurements, including the rules for sampling necessary for the application and execution of the requirements of this Technical Regulation and evaluation (confirmation) product conformity.

4. When confirming (assessing) the compliance of food additives, flavors and technological aids, additional information is provided:

1) on the composition of complex food additives (composition and indication of the content of standardized food additives in accordance with Appendices 3-8, 10-18 and 29 to this Technical Regulation);

2) on the composition of flavors, indicating flavoring substances, flavoring preparations, carriers and content of standardized biologically active substances in accordance with Appendices 19 and 20 to this Technical Regulation, standardized food additives in accordance with Appendices 3-8, 10-18 and 29 to these Technical Regulations;

3) on the composition of technological aids in accordance with Appendices 21-27 to this Technical Regulation;

4) the absence in the composition of food additives, flavors and technological aids of the components derived from GMOs (GMM) and / or mutant microorganisms and their toxic metabolites;

5) the absence of nanomaterials and nanotechnology products; 6) about the levels of the used dosages of the food additive, flavoring, technological

auxiliary in the manufacture of food products; 7) on the technological function of a food additive, flavor, technological auxiliary

agent, including an enzyme preparation in food products; 8) technical documentation containing information on the physicochemical properties

compliance with established safety indicators, a description of the method for determining the main (s) substances (va), in a food additive, flavoring agent, technological auxiliary means.

5. When confirming (evaluating) the conformity of products (technological aids, food additives, flavoring substances, flavoring agents, flavor precursors) of biotechnological, microbial origin (including for products related to the products of a new type), information on the producer strain is additionally presented (passport, dossier, etc.) containing information:

1) taxonomic affiliation of the strain established to the level of the genus / species / strain by phenotypic and genotypic properties, confirmed using reproducible molecular-genetic methods, the source of strain isolation;

2) the binary name of the strain, in accordance with the codes of the International Nomenclature;

3) the individual number (code) of the producer strain assigned by the manufacturer; 4) on the deposit in the official collections of microbial cultures of the national or

international level (on the conditions of control storage);

5) the absence of pathogenicity, toxigenicity, antibiotic resistance, allergenic properties in producer strains, their ability to produce metabolites that have a negative effect on the human body and animals;

6) the type of target use of the producer strain and the characteristics of the main (s) type (s) of the metabolite (o) in - the ingredient (s) (component (s)).

6. When assessing (confirming) the compliance of enzyme preparations, the following data is additionally submitted:

1) the name, synonyms and classification of the enzyme in accordance with the international classification

2) stability data over an expiration date; 3) activity information (in units of activity); 4) the conditions necessary for the manifestation of the activity of the enzyme preparation

(optimum pH and temperature, etc.); 5) conditions for the inactivation of the enzyme preparation (conditions for the absence of

residual enzyme activity in the food product); data on the absence of antibiotic activity; characteristic of secondary activity (if available);

6) general information about the method of production; 7) a description of the method for determining the enzyme activity in an enzyme

preparation; 8) information on the technological function, scope, dosages. 7. When state registration of products of a new type (including biotechnological,

microbial origin - food additives, flavoring substances, flavoring preparations, precursors of flavorings and technological aids, including enzyme preparations), to the information established by article 9 and paragraphs 6- 7 of this article, the following information is additionally submitted:

1) the characteristics of the substances (a), their (his) origin and chemical formula (for individual substances), composition, physicochemical properties, method of preparation, the content of the basic substance (purity, presence and content of impurities), technological function, according to established requirements for this type of food;

2) for flavor preparations, information on the part (ti) used (for example, part (ti) of the plant) of the source, composition and content of the main components, including biologically active ones, description of the organoleptic profile of the products (if applicable), dosages;

3) for food additives, flavors (flavoring substances, flavoring preparations, flavor precursors), enzyme preparations, biotechnological, including microbial, origin - the following information about the strain (s) - is provided to the information specified in paragraph 6 of this article Producer (s):

a) for mutant microorganisms (in the case of an additional mutation) - information about the nature of the mutation, safety and stability of genotypic and phenotypic characteristics;

b) for genetically modified microorganisms: - A description of the genetic modification of DNA (information about the transformation

event), the nucleotide sequence of the inserted (constructed) DNA locus as a tertiary code; - information about its regulatory elements (if any), the purpose of the modification; - information on the origin of the recipient strain and donor strain, their taxonomic

position at the genus / species / strain level and a description of their properties;

- data on vector sequences, the use of transposons in the design of GMM producers; data on the means of delivery of the target gene into recipient cells, selective markers of GMM strains, stability of genotypic and phenotypic characteristics;

- information about the profile of extrachromosomal elements (plasmids, transposons, bacteriophages, etc.) of producer strains; in the presence of extrachromosomal elements, the functional role of the latter should be characterized and their inability to gene transfer proved;

- information on the stability of technological characteristics, 4) for food additives, flavors (flavoring substances, flavoring preparations, flavor

precursors), enzyme preparations obtained using mutant and / or GMM strains of microorganisms, additional data are presented on the presence of changes in their structure compared to the ingredients already used.

5) risk assessment data: information on the biological and toxicological properties of a food additive, flavor, technological auxiliary agent, including an enzyme preparation (toxicokinetics, subchronic toxicity, genotoxicity, chronic toxicity, mutagenicity, carcinogenicity, reproductive and embryotoxicity, metabolism in an animal body );

6) technological justification of use, the advantages of their use in comparison with the ingredients already used, the list of food products in which it is proposed to use, the dosages necessary to achieve the technological effect;

7) technical documentation containing information on the physicochemical properties, compliance with established safety indicators, a description of the method for determining the main (s) substances (va), in a food additive, flavoring agent, technological auxiliary agent;

8) information on registration abroad (if available). 8. State control (supervision) over compliance with the requirements of these Technical

Regulations is carried out in the manner prescribed by the national legislation of the member state of the Eurasian Economic Union.

6. In Appendix 2 “List of food additives permitted for use in the production of food

products” a) exclude the following items:

E161g Cantaksantin (Canthaxanthin) Dye Е181 Food tannins (tannins, FOODGRADE) Dye, emulsifier, stabilizer

E230 Dizenil (diphenyl) Preservative Е264 Ammonium acetate (ammonium ACETATE) Acidity regulator Е328 Ammonium lactate (ammonium lactate) Acidity regulator, flour

processing substance

Е387 Oksistearin (Oxystearin) Antioxidant Е480 Sodium dioktilsulfoscionate (dioctyl SODIUM

sulphosuccinate) Emulsifier, moisture-retaining agent

Е554 Sodium aluminosilicate (SODIUM aluminosilicate) Anti-healing Agent

Е555 Alumina (POTASSIUM ALUMINIUM silicate) Anti-healing Agent

Е556 Calcium aluminosilicate (CALCIUM ALUMINIUM silicate)

Anti-healing Agent

Е558 Bentonite (Bentonite) Anti-healing agent, media

Е559 Aluminosilicate (kaolin) – ALUMINIUM silicate (KAOLIN)

Anti-healing agent, media

Е636 Maltol (Maltol) Flavor and Aroma Enhancer

Е637 Ethylmaltol (ethyl Maltol) Flavor and Aroma Enhancer

Е912 Ethars of Montanova (Octakozanova) acid (montanic ACID esters)

The Gler

- Stevia (Stevia rebaudiana Bertoni), leaf powder and syrup of them, stevia extracts

Sweetener

b) The position of "E172 oxides and iron hydroxide (iron oxides and hydroxides)" shall

be worded as follows: Е172 Iron oxides and hydroxides (iron oxides and

hydroxides) Dyes, Contrast amplifiers

c) To add the following positions:

Е243 Jetillaurilarginat (ethyl lauroyl arginate) Preservative

Е423 Gummiarabik modified with octane acid (Octenil succinic ACID MODIFIED gumarabic)

Thickener, stabilizer, carrier

Е1205 The basic methacrylate copolymer The Gler

Е1206 CO2 neutral (NEUTRAL methacrylate copolymer) The Gler

Е1207 Anion (anionic methacrylate copolymer) The Gler

Е1209 Polyvinyl alcohol and polyethylene (polyvinyl ALCOHOL-polyethylene glycol-GRAFT-co-POLYMER) graft-copolymer

The Gler

D) The position of "E385 ethylendiamintetraacetate calcium-Sodium (CALCIUM

disodium EDTA)" shall be worded as follows: Е38

5 Ethylene diaminacetacetate of calcium-sodium (CALCIUM disodium

Antioxidant, preservative

e) The position of "e927b urea (urea)-carbamide (UREA)" to submit in the wording, excluding the function-a substance for the processing of flour: Е927b Urea-Carbamide (UREA) Flavor and

Aroma Enhancer

g) The position of "dihydrokvercetin" in the clarifying version: - Dihydrokvercetin (Taxifolin

extract) (Taxifolin-RICH EXTRACT)

Antioxidant

7. In annex 3 "Hygienic standards for the use of anti-healing Agents

(anticomators)": a) position "silicon dioxide amorphous (E551), aluminosilicate (E559, kaolin),

aluminosilicate potassium (E555), calcium aluminosilicate (E556), sodium aluminosilicate (E554), Bentonite (E558), Calcium silicate (E552), magnesium silicates (E553i, E553ii, E553III)-by Separately or in combination "in the wording:

Dietary Supplement (Index E)

Food Products Maximum level in products

Silicon dioxide amorphous (e 551), Calcium silicate (e 552), magnesium silicates (e553i, Е553ii, Е553III)- Individually or in combination

Spices 30 g/kg Products tightly wrapped with foil 30 g/kg Powdered products, including sugar 10 g/kg

Pill-shaped products According to TD Biologically Active Food Additives 10 g/kg

Cheese and cheese products (solid, semi-hard) sliced and grated, processed cheeses, processed cheese products

10 g/kg

Sugary confectionery products, except chocolate (surface treatment)

10 g/kg

Rice (only 553III) According to TD Sausage products (surface treatment, only 553III)

According to TD

Salt 10 g/kg Salt substitutes 20 g/kg Chewing gum (only e553iii) According to TD

b) in the position "Polydimethylsiloxane (e 900)", delete the string "Flavors 10 mg/kg". 8. In annex 4, "hygienic standards for the use of antioxidants": a) in the position of "butyloxianazole (e 320, Boa, BHA), butyl oxoluol (e 321," Ionol

", Bot, BHT), Tret.-Butyl Hydroquinon (e 319, Tbkh, TBHQ), Gallic acid Ethira (gallata):

Propilgalate (E 310), Oktilgalat (e 311), Dodezilgalat (e 312)-individually or in Combinci1 "Exclude lines:

-"Essential Oils-boa-1 g/kg; Tbgх-1 g/kg; Gallata-1 G/kg "; -"aromators (except essential oils)-boa-200 mg/kg; Tbgх-200 mg/kg; Gallatas-100

mg/kg "; -string "Animal fats melted and vegetable oils for use in the production of food with

the use of high temperature; Fats of special purpose, vegetable oils (except olive, obtained by pressing), intended for roasting; Lyard, fat beef, lamb, poultry, pork, fat fish and marine mammals-BOA-200 mg/kg, bot-100 mg/kg, Tbgkh-200 mg/kg, gallata-200 mg/kg (on the Fat product) "to be amended:

«Fats animals melted and vegetable oils for use in the production of food products, including, with the use of high temperature; Fats of special purpose, vegetable oils (except olive, received by pressing), including, intended for roasting; Yarard, fat beef, lamb, poultry, pork, fat fish and marine mammals»

b) in the position "extracts of rosemary (e 392), in terms of the amount of Carnozola and Carnozinova acid":

-Delete the line "flavors-1 g/kg"; -The string "dry (dried) sausages" shall be worded as follows: "Smoked and cheese-cured sausage products". c) The position of "kvercetin, dihydrokvercetin-individually or in combination" shall

be worded as follows: Kvercetin, Dihydrokvercetin-individually or in combination

Concentrated cream, milk powder, processed cheeses, chocolate

200 mg/kg (in terms of fat)

Poultry Products: crushed meats, minced meat, ham products, smoked/smoked sausage products (only for Dihydrokvercetina) Meat products from crushed meats, minced meat, ham products, smoked sausage products (only for Dihydrokvercetina)

d) The position of "ethylene diaminacetacetate calcium-sodium (e 385, EDTA calcium-

sodium), ethylene diamintetratacetate Dinatay (E 386 EDTA-Dinatay) -Individually or in combination "to read as follows:

Dietary supplement Food Products Maximum level in

production

Ethylene diaminoacetate of calcium-sodium (e 385, EDTA calcium-sodium),

Sauces based on vegetable oils, mayonnaise sauces, vegetable oil creams, mayonnaise

75 mg/kg

e) The position "Isopropyl citrate mixture (e 384)" The string "spreads creamy-vegetable, vegetable-creamy, vegetable-fat (with milk fat)" shall be worded as follows:

Isopropyl citrate mixture (e 384)

margarines (soft and liquid), spreads creamy-vegetable, vegetable-creamy, vegetable-fat (with milk fat)

100 mg/kg

f) The position "Guyakovaia resin (E 314)" The string "sauces on the basis of

vegetable oils, sauces mayonnaise, creams on plant oils" shall be worded as follows: Gum Resin (E314) sauces on the basis of vegetable oils,

sauces mayonnaise, creams on vegetable oils, mayonnaise

600 mg/kg

g) The position "extracts of rosemary (e 392), in terms of the amount of Carnozola and Carnozinova acid" string "sauces on the basis of vegetable oils, sauces mayonnaise, creams on plant oils" shall be worded as follows: Extracts of Rosemary (е392), in terms of the amount of Carnosol and Carnozinova acid

Sauces based on vegetable oils, mayonnaise sauces, vegetable oil creams, mayonnaise

100 mg/kg (per fat

product)

9. In annex 5, "hygienic standards for the use of substances for the treatment of

flour": a) The position of "lactic acid (E270) and its salts of lactate: ammonium (E328),

potassium (E326), calcium (E327), magnesium (E329), sodium (325)" shall be worded as follows:

Lactic acid (E 270) and its salt lactate: potassium (E 326), Calcium (E 327), magnesium (E 329), sodium (325)

According to TD According to TD See Annex No. 4 and No. 7

10. In annex 6, "hygienic standards for the use of glazes": a) in the position "beeswax bee white and yellow (e 901), Wax Candellian (E 902),

Shellac (e 904)" Delete the string "flavors: Non-alcoholic flavored drinks (only e 901)-0.2 g/kg (in a ready-to-use product)";

b) Complete the following positions: Metacrylate co-polymer main (e 1205),

Dietary Supplements to food (tablets or encapsulated)

100 g/kg

Copolymer methacrylate Anonic (E 1207)


200 g/kg

Metacrylate co-polymer neutral (e 1206)


100 g/kg

c) The position "polyethylene wax oxidized (E914) Monttanova (Octakozanova) acid

Ethira (E912)" shall be worded as follows: Polyethylene Wax oxidized (e 914)

Fresh citrus fruits, melon, mango, papaya, avocado, pineapple

According to TD

11. In Appendix 7 "Hygienic Standards for the use of acids and regulators": a) The position "acetic acid (E260) and its salts acetate: ammonium (E264), potassium

(E261), calcium (E263), sodium (E262)" shall be worded as follows: Acetic acid (E 260) and its salt acetate: potassium (E 261), Calcium (E 263), sodium (E

According to TD According to TD See Annex No. 8, No. 12, and No. 15

b) The position of "lactic acid (E270) and its salt lactate: ammonium (E328),

potassium (E326), calcium (E327), magnesium (E329), sodium (E325)" shall be worded as follows: Молочная кислота (Е270) и ее соли лактаты: калия (Е326), кальция (Е327), магния (Е329), натрия (325)

According to TD According to TD See Annex № 4 и 5

12. In annex 8, hygienic standards for the use of preservatives: a) in the position of "benzoic acid (e 210) and its salt benzoate: sodium benzene (e 211),

potassium benzoate (e 212), Calcium benzoate (е213)-individually or in combination in terms of benzoic acid":

-Delete the line "flavors-1.5 g/kg"; b) in the position "Sorbinovaya acid (e 200) and its salts Sorbatov: sodium (E 201),

potassium (e 202), calcium (e 203)-individually or in combination, in terms of sorbinovuyu acid" -Delete the line "flavors-1.5 g/kg"; c) in the position "Sorbinovaya acid and Sorbatov (e 200, E 201, E 202, E 203) in

combination with benzoic acid and benzoates (e 210, e 211, E 212, E 213)-individually or in combination, in terms of the appropriate acid" to delete the string "flavors-1.5 g/kg";

d) Delete the following position: Diphenil (Bio-phenyl) (E230) Citrus, Surface Treatment 70 mg/kg

e) Add the following position: Jetillaurilarginat (Е243) Ready-to-eat meat products

except for sausages with high consistency, smoked sausages and liver pate

160 mg/kg

e) In the position of "sulphurous acid (sulfur dioxide E220) and salts: Hydrosulfite

(bisulfit) potassium E228, hydrosulfite calcium E227, hydrosulfite sodium, pysulfite potassium E224, Pysulfitsodium E223, sulfite potassium E225, Sulfitcalcium E226, sulfite sodium E221 – separately or in combination in terms of sulfur dioxide "2":

-In the line "jams, jellies, marmalade, jam, made with the use of sulphite fruits and berries" to supplement the group of products "confectionery passtylish products";

-In the line "fruit fillings (fruit-based)" Add to the group of products "marmalade fillings";

-In the string "fruit wines, including effervescent, cider; Honey Wines "to supplement with a group of products" juices spirit and fermented-spirit ";

-In the line "meat sausage products with the content of vegetable or cereal ingredients more than 4%" Delete the word "meat";

-The string "biscuit dry" replaced by "flour confectionery with a mass fraction of moisture not more than 15.5%".

13. In annex 9 "Food products in which the use of dyes is not allowed": (a) Paragraph 2 shall be worded as follows: "2) milk pasteurized or sterilized not flavored, milk drinks with cocoa"; b) Paragraph 4 shall be amended as follows: "4) cream and cream powder not flavored"; b) Paragraph 5 shall be amended as follows: "5) vegetables, fruits, fresh mushrooms and products of their processing, including dried,

canned, pasta, mashed potatoes, jams, jellies, sauces"; d) Paragraph 9 shall be worded as follows: "9) Juice products (except juice-containing drinks)"; e) Paragraph 10 shall be worded as

follows: "10) tomato paste and sauces, canned tomato ketchup"; (e) In paragraph 13, "Cocoa products, chocolate ingredients in confectionery and other

products", after the words "Cocoa products", add: "Chocolate" and take in the wording: "13) cocoa products, chocolate, chocolate ingredients in confectionery and other

products;" 14. In Appendix 10 “Food products in the production of which certain dyes are

allowed”: a) the position “Whiskey, grain and wine spirit, rum, brandy” should be stated in the

wording: "Whiskey, rum, brandy, brandy (including calvados) b) the position “Sausages, wieners, boiled sausages, pies, boiled meat” shall be stated as

follows: “Boiled sausages, boiled meat products, pies”

c) the position of smoked pork and dried sausages, including with pepper (type “Chorizo”, “Salchichon”) shall be stated as follows: ““ Pork smoked and dried sausages, including with pepper (type “Chorizo”, “Salchichon” ) "

d) the position “Sausages with a grain and bean content of more than 6%; products made from minced meat (“urban meat”) with a grain content of more than 4% of cereals, legumes and vegetables ”shall be read as follows:“ Sausages with grain and leguminous contents of more than 6%; chopped meat (meat for hamburgers) with more than 4% grains, legumes and vegetables ”;

15. In Appendix 11 "Hygienic regulations for the use of dyes" a) exclude from the listing of the position: “Anthocyanins (E163), Titanium Dioxide

(E171), Calcium Carbonate (E170), Carotenes (E160a), Red Beet (E162, Betanin), Paprika Extract, Capsanthin, Capsorubin (E160c), Oxides ( hydroxides) iron (E172), riboflavin (E101), sugar color (E150, E150v, E150s, E150d), Tannins edible (E181), Coal plant (E153), chlorophyll and chlorophyllins (E140), chlorophyll and chlorophyllins copper complexes (E141 ) - According to TD 3, see Appendices No. 3, and No. 7 "Food tannins (E181) and submit to the editors: "Anthocyanins (E163), Titanium Dioxide (E171), Calcium Carbonate (E170), Carotenes (E160a), Red Beet (E162, Betanin), Paprika Extract, Capsanthin, Capsorubin (E160s), Oxides (Hydroxides) of Iron (E172), Riboflavin (Е101), Sugar Kohler (Е150а, Е150в, Е150с, Е150d), Plant Coal (Е153), Chlorophylls and Chlorophyllins (E140), Chlorophylls and Chlorophyllins copper complexes (Е141) - According to TD 3, see Appendices Number 3 and number 7 "

b) exclude the line “Cantaxanthin E161g – Sausages "Strasbourg" - 15 mg / kg "; c) in the “Red Rice” position in the “Food Products” column, the text “meat products”

shall be stated in the wording: “Sausages and meat products”. 16. Appendix 12 “Hygienic standards for the use of carriers should be stated in the

editorial board”: Appendix 12. Hygienic regulations for the use of food additives, including carriers, in

food additives, flavorings, food enzymes and nutrients Table 1. Hygienic regulations for the use of carriers in food additives

Dietary Supplement (Index E)

Types of dietary supplements to which the media can be added

Maximum level in food additive

Agar (e 406)

According to TD According to TD See Annex No.15

Alginic acid (e 400) and its salts alginates: Ammonium (e 403), potassium (e 402), calcium (e 404), Sodium (E 401)

According to TD According to TD See Annex No. 15, No.18

Calcium acetate (e 263)

According to TD According to TD See Annex No. 7, No. 8, No.15, No.18, No.29

Beeswax white and yellow (E 901)

красители According to TD See Annex No.6

According to TD According to TD

Glycerin (E 422) See Annex No. 5 Glycine and its sodium salt (e 640)


Potassium gluconate (e 577)

According to TD According to TD See Annex No. 4, No. 7

Guarovaya Gum (e 412)

According to TD According to TD See Annex No. 15, No.18, No.29

Gummiarabik (e 414, Acacia gum) According to TD According to TD See Annex No. 15, No.18, No.29

Gummiarabik Modified by Ocenyantaric acid Е423

Essential oils used in the preparation of edible ice, baked goods, finished products of poultry meat, finished products from fish and fishery products, including shellfish and crustaceans, desserts, except for dairy, fruit and Vegetable.

500 mg/kg

Essential oils used in the preparation of non-juices flavored drinks, carbonated juice drinks, alcoholic beverages, including beverages containing ethyl alcohol and low alcohol drinks

220 mg/kg

Essential oils used in the preparation of cocoa and chocolate, other confectionery products, including the refreshing breath of microconfectionery, decorative coatings, glazes, fillers, for the exclusion of fruit fillers, cereals Breakfasts

300 mg/kg

Essential oils used in the preparation of processed cheeses

120 mg/kg

Essential oils used in the preparation of chewing gum

60 mg/kg

Essential oils used in the preparation of analogues of dairy products, including belivators, jams, jelly, marmalade, nut oils and nut spreads, ready-made meat products, soups and broth, instant coffee and tea and drinks on the basis of cereals Ready-to-eat

240 mg/kg

Essential oils used in egg preparation and egg-based products

140 mg/kg

Essential oils used in the preparation of flavored drinks, not carbonated flavored juice drinks, fruit and vegetable juices, sauces (gravy and sweet sauces)

400 mg/kg

Essential oils used in the preparation of ready-to-eat flavoring additives and snacks

440 mg/kg

See Annex No.15 Diacetin (Е1517, glycerine)

Cm. Triacetin (Е1518)

Silicon dioxide amorphous (Е551)

emulsifiers, dyes According to TD See Annex No.3, No.21,No.29

Fatty acids (Е570) Fruit Glers According to TD See Annex No.15

Fatty acids (mymitic, Olein, Palmitinova, Stearinova and their mixtures) of ammonium salts, potassium, calcium, sodium (Е470)

Fruit Glers According to TD See Annex No.3, No.15

Fatty acids (mymitic, oleic, Palmitinova, Stearin and their mixtures) magnesium salts (Е470)

Dyes, antioxidant grease-soluble glazes for fruit

According to TD

See Annex No.3, No.15 Isomalitis, Isalite (e 953), xylitol (e According to TD According to TD

967), Lactate (e 966), Malthusite and Malthusny syrup (e 965), Beckons (e 421), Sorbit (e 420), erythritol

See Annex No.3, No. 13 и No. 15

Carob Gum (Е410) According to TD According to TD See Annex No. 15, No.18, No.29

Carbonoximylcellulose, carbonoxmethylcellulose sodium salt, cellulose gum (Е466)

According to TD According to TD

See Annex No.15, No.18 Potassium Carbonate (e 501), calcium carbonate (e 170), magnesium

According to TD According to TD See Annex No.3, No.7, No. 11, No.14, No.17, No.29

Carrageenan and its ammonium, potassium and sodium salts, including Furcelleran (Е407)


Konjak, Konzhakovye flour (e 425), Konzhkovyj Gum (e425i), Konzhakovu Glucomonan (E425II)

According to TD According to TD See Annex No. 15

Starch modified: dextrins, starch, According to TD According to TD

thermally processed, white and yellow (e 1400), Distarmaladipat acetylated (e 1422), Distarmalphosphate acetyl (e 1414), Distaralphosphate Oxypropyl (e 1442), Distarmalphosphate (e 1412), Distarmalphosphate phosphatiated (e 1413), starch acetyl (e 1420), The starch is acetylene oxidized (e 1451), starch, processed by acid (е 1401), starch, processed by enzymes (е 1405), starch processed by alkali (е 1402), Oxidized starch (e 1404), oxypropyl starch (e 1440), Starch bleached (e 1403), starch and sodium salt ocenyantaric acid ether (e 1450), Monostarch phosphate (e 1410)

See Annex No. 15, No.18, No.29

Xanthan gum (e 415)


Lecithin (E 322) Dyes, fat-soluble antioxidants for fruit

According to TD

See Annex No.4, No. 15, No.18, No.29 Mono-and digerides of fatty acids (E 471)

dyes, fat-soluble antioxidants, fruit coatings

According to TD

See Annex No.15, No.18, No.29 Pectins (e 440)

According to TD According to TD See Annex No.15, No.18, No.29

Polyvinyl Pyrrolidon (E 1201) Polyvinylpolypirrolidon (e 1202)

sweeteners According to TD See Annex No.15

Polydextrose (e 1200)


Polydimethylsiloxane (e 900) Fruit Glers According to TD See Annex No.3, No.15

Polyoxyethylene Sorbitans (ethirs polyoxyethylene sorbitane and fatty acids, tines): Polyoxyethylene Sorbitane (20)

Foaming agents, dyes, fat-soluble antioxidants, glazes for fruit

According to TD

Mono-laurant (e 432, twin 20), Polyoxyethylene Sorbitane (20) Mono-oleat (e 433, twin 80), Polyoxyethylene Sorbitane (20) Mono-palmitate (e 434 twin 40), Polyoxyethylene Sorbitane (20) Mono-stearant (e 435, twin 60), Polyoxyethylene (20) Sorbitan Tri-Stearat (e 436, twin 65)

See Annex No.5, No.15

Polyethylene glycol (e 1521)

Sweeteners 1 g/kg See Annex No.15

Propylene glycol (e 1520, propane-1.2-diol)

Antioxidants, dyes, emulsifiers

1 g/kg-food products

See. Triacetin (Е1518) Propilenglikolalginat (e 405)


Sulfates: Ammonium (e 517) Sodium (e 514) calcium (e 516), potassium (e 515)

According to TD According to TD See Annex No.5 and No. 7

Calcium silicate (Е552) emulsifiers, dyes According to TD See Annex No.15

Sorbitans, esters of sorite and fatty acids, (e 491-е 495, Spenna): The Orbital Bridge (e 491, Spen 60), Sorbitan Tristearat (e 492, Spen 65), Sorbitan Monlaurat (E 493, CN 20), Sorbitane Monooleat (e 494, Spen 80), Sorbitane Monopalmitate (E 495, Spen 40)

Dyes, foaming agents, glazes for fruit

According to TD

See Annex No.5, No. 15

Talc (E553III)

Dyes 50 mg/kg See Annex No.3

Tragakant (e 413) According to TD According to TD See Annex No. 15

Triacetin (e 1518, glycerine), Diacetin (e 1517, glycerine),

According to TD According to TD – Food Additives 3 G/kg-food products

Triethylcitrat (e 1505), propylene glycol (e 1520 Propane-1.2-diol)- Individually or in combination in food products (from all sources), both ready-to-eat and recovered according to the manufacturer's

1 g/L – drinks, except for creamy liqueurs (for propylene glycol Е1520)

See Annex No. 15

Triethylcitrat (E 1505)

See Triacetin (Е1518) See Annex No. 15

Phosphatidylovoy acid Ammonium salts (e 442, ammonium phosphatides)

Antioxidants According to TD See Annex No. 15

Calcium phosphates (e 341), in terms of R2O5


Potassium chloride (e 508), calcium chloride (e 509), magnesium chloride (E 511)


Cellulose (e 460): cellulose Microcrystalline (e460i), cellulose in powder (Е460II) Cellulose modified: Hydroxypropilmetylcellulose (e 464), Hydroxypropilcellulose (e 463), Carbonoxetylcellulose, carbonoxylcellulose sodium salt, cellulose gum (e 466), carkximylcellulose fermented, cellulose gum fermented (e 469),


Cross-caramellose (sodium carbonate salt), E 468

Sweeteners According to TD See Annex No. 15

Citratas: Potassium (E 332), sodium (E 331)

According to TD According to TD No.7, No.15, No. 18, No.29

Beta-Cyclodekstrin (e 459) According to TD 1 g/kg-food products

See Annex No. 15 Esters of glycerin and diacetylwine and fatty acids (e 472 e) Esters of glycerin and acetic acid and fatty acids (e 472) Ethides of citric acids and mono-and diliterides of fatty acids (e 472, s) Esters of fatty acids and polyglycerine (e 475) esters of fatty acids and saccharose (e 473)

Dyes, fat-soluble antioxidants According to TD

See Annex No.15, No.18, No.29

Table 2. Hygienic Regulations of application of dietary supplements, except carriers, in food additives * Dietary Supplement (Index E) Types of nutritional

supplements maximum level in food additives

Agar (e 406) According to TD According to TD See Annex No. 15, No.18

Nitrogen (E 941) Argon (e 938) hydrogen (e 949) helium (e 939) Nitrous oxide (E 942) oxygen (e 948)

According to TD According to TD See Annex No.14, No.29



Ascorbic acid (e 300) and its salts and esters: Asskorbat calcium (e 302), Asskorbat sodium (e 301), Asskorbilpalmitat (e304i), Asskorbilstearath (E304II)

According to TD According to TD See Annex No.4, No.5, No. 17, No.18, No.29

Benzoic acid (e 210) and its salt benzoates: Sodium benzoate (e 211), potassium benzoate (e 212), Calcium benzoate (e 213) Sorbinovaya acid (e 200) and its salts of Sorbatov:

Dyes 1.5 g/kg – dyes; 15 mg/kg – Food products

See Annex No.8

Sodium (e 201), potassium (e 202), calcium (e 203)- Individually or in combination in terms of benzoyl and sorbinovuyu acid Butyloxianazole (e 320, Boa, BHA), Butyl Oxitool (e 321, "Ionol", Bot, BHT)- Individually or in combination

Emulsifiers containing fatty acids

20 mg/kg-emulsifiers containing fatty acids (in terms of fat); 0.4 mg/kg-Food products

See Annex No.4 Tartaric acid (e 334) and its salt of tarspending: Potassium (e 336), calcium (e 354), sodium (e 335), sodium-potassium (E 337)


Carnaubsky Wax (E 903)

Stabilizers for sweeteners and (or) acids for chewing gum

130 g/kg – nutritional supplements; 1.2 g/kg-Chewing gum

See Annex No.6 Gelanovaya gum (e 418)


Ammonium hydroxide (e 527)

According to TD According to TD See Annex No.7, No. 18

Potassium hydroxide (E 525)

According to TD According to TD See Annex No.7, No. 18, No.29

Calcium hydroxide (E 526)


Magnesium hydroxide (E 528)

According to TD According to TD See Annex No.7, No. 17, No.18, No.29

Sodium hydroxide (E 524)


Glycerin (E 422)


Glycine and its sodium salt (e 640) According to TD According to TD See Annex No.16

Gluconic acid (e 574) and its glucose salts: Potassium (e 577), calcium (e 578), sodium (e 576) Glucondelta-Lakton (E 575)

According to TD According to TD See Annex No.4, No. 5, No. 7



Gummiarabik (e 414, Acacia gum)


Silicon dioxide amorphous (e 551) Powder-shaped dyes, emulsifiers

50 g/kg

Potassium chloride (E 508), Guar Gum (e 412), powdered sweeteners sweetener (Isomalite, Izalmite (e 953), xylitol (e 967), lactate (e 966), malthusite and Malthusny syrup (e 965), beckons (e 421), sorbit(e 420), erythritol (e 968))

10 g/kg

Polypolymer-Polyvinyl alcohol and polyethylene (e 1209)

5 g/kg

Rosemary Dry Extract (E 392)

30 g/kg

See Annex No.3, No.29 Fatty acids (E 570)


Fatty acids (mymitic, oleic, Palmitinova, Stearin and their mixtures) of ammonium salts, potassium, calcium, sodium, magnesium (e 470)


Carob Gum (e 410) According to TD According to TD See Annex No. 15, No.18, No.29

Karaya Gum (e 416)

Dyes 50 g/kg – dyes; 1 mg/kg-Food products

See Annexes No. 15 Carrageenan and its ammonium, potassium and sodium salts, including Furcelleran (E 407), carrageenan from algae Euchema (E 407 a)


Starch modified: dextrins, starch, thermally processed, white and yellow (e 1400), Distarmaladipat acetylated (e 1422), Distarmalphosphate acetyl (e 1414), Distaralphosphate Oxypropyl (e 1442), Distarmalphosphate (e 1412), Distarmalphosphate phosphatiated (e 1413), starch acetyl (e 1420),


The starch is acetylene oxidized (e 1451), starch, processed by acid (е 1401), starch, processed by enzymes (е 1405), starch processed by alkali (е 1402), Oxidized starch (e 1404), oxypropyl starch (e 1440), Starch bleached (e 1403), starch and sodium salt ocenyantaric acid ether (e 1450), Monostarch phosphate (e 1410)

Xanthan gum (e 415)


Lecithin (E 322) According to TD According to TD See Annex No.4, No. 15, No.18, No.29

Citric acid (e 330) and its salt citratas: Ammonium (e 380), potassium (e 332), calcium (e 333), sodium (E 331)

According to TD According to TD No. 4, No.7, No.15, No. 18, No.29

Lactic acid (e 270) and its salt lactate: Potassium (e 326), calcium (e 327), sodium (325)

According to TD According to TD See Annex No. 4, No.5, No. 7, No.18, No.29

Mono-and digerides of fatty acids (E 471)


Calcium oxide (E 529)


Magnesium oxide (E 530)


Pectins (e 440)


Polydextrose (e 1200) According to TD According to TD See Annex No.15

Polydimethylsiloxane (e 900) Dyes: Carotene (e 160 a), Anato, Bixin, Norbixin (e160b), Butter-mushrooms (extracts) of paprika, Capsantin, Capsruby (e 160 C),), Lycopene (e160d),

200 mg/kg-dyes; 0.2 mg/L-Food products

Beta-apon-8 '-carotene aldehyde (C30) (E 160 e) See Annex No.3, No.15

Polyoxyethylene Sorbitans (ethirs polyoxyethylene sorbitane and fatty acids, tines): Polyoxyethylene Sorbitane (20) Mono-laurant (e 432, twin 20), Polyoxyethylene Sorbitane (20) Mono-Oleat (e 433, twin 80), Polyoxyethylene Sorbitane (20) Mono-palmitate (e 434 twin 40), Polyoxyethylene Sorbitane (20) Mono-stearant (e 435, twin 60), Polyoxyethylene (20) Sorbitan Tri-Stearat (e 436, twin 65)

Dyes, fat-soluble antioxidants, glazes for fruit, contrast amplifiers

According to TD


Sulfuric acid (e 513) and its salts sulfates: Sodium (e 514) calcium (e 516), potassium (e 515)

According to TD According to TD See Annex No.5 и No. 7

Sulphurous acid (sulfur dioxide E 220) and salts: Hydrosulfite (bisulfite) of potassium e 228, Hydrosulfite Calcium e 227, hydrosulfite sodium e 222, pysulfite potassium e 224, pysulfite sodium e 223, sulfite potassium e 225, sulfite calcium e 226, sulfite sodium e 221 Individually or in combination in terms of Dioksidsera

Dyes (except Anthocyanin (e 163) and Sugar Coler (e 150 B, D))

100 mg/kg-dyes; 2 mg/kg-Food products


Calcium silicate (e 552)

Powder emulsifiers

50 g/kg

Powdered sweeteners Sweetener (Isomalite, Izalmite (e 953), xylitol (e 967), lactate (e 966), malthusite and Malthusny syrup (e 965), beckons (e 421), sorbit(e 420), erythritol (e 968))

10 g/kg

See Annex No.15 Calcium silicate (e 552) Powdered sucrose-

isomalite, Isomalate (e 953), xylitol (e 967), lactate (e 966), malthusite and Malthusny syrup (e 965), beckons (e 421), sorbit(e 420), erythritol (e 968)

10 g/kg

See Annex No.3 Hydrochloric acid (E 507) and its salts: Potassium chloride (e 508), calcium chloride (e 509), magnesium chloride (E 511)


Sorbitans, esters of sorite and fatty acids, (e 491-е 495, Spenna): The Orbital Bridge (e 491, Spen 60), Sorbitan Tristearat (e 492, Spen 65), Sorbitan Monlaurat (E 493, CN 20), Sorbitane Monooleat (e 494, Spen 80), Sorbitane Monopalmitate (E 495, Spen 40)

Dyes, foaming agents, glazes for fruit

According to TD

See Annex No.5, No. 15

Talc (E553III) Powdered sweeteners Sweetener (Ismalitite, Izalate (e 953), xylitol (e 967), lactate (e 966), malthusite and Malthusny syrup (e 965), beckons (e 421), sorbit(e 420), erythritol (e 968))

10 g/kg

Tara Gum (e 417) According to TD According to TD See Annex No. 15, No.18, No.29

Tocopherols: Alpha Tocferol (e 307), Gamma Tocferol (E 308), Delta Tocferol (E 309), concentrate of Tocferols (E 306)

According to TD According to TD See Annex No.4, No. 18, No.29 See Annex No.3

Tragakant (e 413) According to TD According to TD See Annex No. 15

Carbonic acid (carbon dioxide, e 290) gas, liquid, solid and its salts:

According to TD According to TD See Annex No.3, No.4, No.7, No.14, No.18,

Ammonium Carbonate (e 503), potassium carbonate (e 501), calcium carbonate (e 170), magnesium carbonate (e 504), sodium carbonate (e 500)

No.29

Acetic acid (e 260) and its salts Acetate: Potassium (e 261), Calcium (e 263), sodium (E 262)


Calcium phosphates (e 341), in terms of Р2О5

Dyes, emulsifiers 40 g/kg Guar Gum (e 412), sweeteners sweetener (malthusite and Malthusny syrup (e 965), Ismalitite (e 953), Mannit (e 421), sorbit(e 420), Xylitol (e 967), lactate (e 966), erythritol (e 968))

10 g/kg

See Annex No. 3, No. 5, No.7, No.15, No.29 Phosphoric acid (e 338) and food phosphates: potassium phosphates (e 340), magnesium phosphates (e 343), sodium phosphates (e 339), Pyrophosphates (e 450), triphosfates (e 451)- Individually or in combination in terms of Р2О5

Anthicillin dyes (E 163)

40 g/kg

See Annex No. 3, No. 5, No.7, No.15, No.29

Cellulose (e 460): cellulose Microcrystalline (e460i), cellulose in powder (Е460II) Cellulose modified: Hydroxypropilmetylcellulose (e 464), Hydroxypropilcellulose (e 463), Carbonoxethylcellulose, carbonoxethylcellulose sodium salt, cellulose gum (e 466), carkximethylcellulose fermented, cellulose gum fermented (e 469), Methylcellulose (e 461), Methylethylcellulose (e 465) ethyl cellulose (e 462)


Rosemary extracts (e 392), In terms of the amount of Carnosol and

Dyes 1 g/kg-dyes; 5 mg/kg –

Carnozinova acid Food products

See Annex No. 4 Esters of glycerin and diacetylwine and fatty acids (e 472 e) Esters of glycerin and acetic and fatty acids (e 472) Esters of citric acid and mono-and digerides of fatty acids (e 472 c) Esters of glycerin and wine, acetic and fatty acids (e472f), Esters of glycerin and milk and fatty acids (e472b), Esters of mono-and diliterides of fatty acids and tartaric acid (e472d)


Esters of fatty acids and polyglycerine (e 475) esters of fatty acids and saccharose (e 473)

Dyes, fat-soluble antioxidants

According to TD

See Annex No.7, No.18, No.29 Ethirs of Polyglycerine and mutually esterified rizilinylic acids (Polyglycerine, E 476)

Emulsifiers for dyes (e 120 carmine) used for the preparation of surimi and fish products of Japanese cuisine; Emulsifiers for dyes (e 163 of Anthatsians, E 100 curcumin, E 120 carmine) used for the preparation of meat products, fish pastes and fruit for flavored dairy products and dairy desserts

50 g/kg – nutritional supplements; 500 mg/kg-Food products

See Annex No.15 Apple acid (e 296) and its salts of macatates: Potassium (e 351), calcium (e 352), sodium (e 350)


* For convenience of application and the best safety of food additives in them can be introduced other food additives (a special case of complex food additives) with various technological functions: preservative, antioxidant, emulsifier, antikomkovator, etc.

Table 3. Hygienic Regulations of application of food additives, including carriers, in flavors

Dietary Supplement (Index E) Types of flavors in which nutritional supplements can be added

Maximum level in flavors

Agar (e 406) According to TD According to TD See Annex No. 15, No.18

Nitrogen (E 941) Argon (e 938) hydrogen (e 949) Gellius (e 939) Zakis nitrogen (E 942) oxygen (e 948)




Ascorbic acid (e 300) and its salts and esters: Asskorbat calcium (e 302), Asskorbat sodium (e 301), Asskorbilpalmitat (e304i), Asskorbilstearath (E304II)

According to TD According to TD See Annex No.4, No.5, No. 17, No. 18, No.29

Benzyl alcohol (e 1519)- In food products (from all sources) as ready-to-use as well as refurbished according to the manufacturer's instructions

According to TD According to TD – Flavors 100 mg/L-liqueurs, Flavored wines, flavored drinks and cocktails on a wine basis; 250 mg/kg-confectionery products, including chocolate, and bakery products.

Benzoic acid (e 210) and its salt benzoates: Sodium benzoate (e 211), potassium benzoate (e 212), Calcium benzoate (e 213) Sorbinovaya acid (e 200) and its salts of Sorbatov: Sodium (e 201), potassium (e 202), calcium (e 203)- Individually or in

According to TD 1,5 g/kg See Annex No.8

combination in terms of benzoyl and sorbinovuyu acid Butyloxianazole (e 320, Boa, BHA), Treet-Butylhydroquinon (e 319, Tbkh, TBHQ), Gallic acid Ethirs (Gallatas): Propilgalate (e 310), Oktilgalat (e 311), Ddevylgalat (e 312)-individually or in combination*

Essential Oils 1 g/kg Other types of flavors (except essential oils)

100 mg/kg-Galatians (E 310, E 311, E 312) 200 mg/kg – boa, Tbgh (e 319, 320)

See Annex No.4

Tartaric acid (e 334) and its salt of tarspending: Potassium (e 336), calcium (e 354), sodium (e 335), sodium-potassium (E 337)


Beeswax white and yellow (E 901)

Flavors for non-alcoholic flavored drinks

200 mg/kg-non-alcoholic flavored drinks

See Annex No.6 Gelanovaya gum (e 418)


Ammonium hydroxide (e 527)


Potassium hydroxide (E 525)


Calcium hydroxide (E 526)


Magnesium hydroxide (E 528)


Sodium hydroxide (E 524)


Glycerin (E 422)


Glycine (e 640) and its sodium salt According to TD According to TD See Annex No. 16

Gluconic acid (e 574) and its glucose salts: Potassium (e 577), calcium (e 578), sodium (e 576) Glucondelta-Lakton (E 575)

According to TD According to TD See Annex No.4, No. 5, No. 7



Gummiarabik (e 414, Acacia gum)


Gum arabicmodified Octane acid "(e 423)

Flavors-fat Emulsions 500 mg/kg – food ice; Bakery Products; Ready-made meat products from poultry; Ready-to-eat food products from fish and seafood, including shellfish, crustacean; Desserts, including on dairy, fruit bases and on the basis of food ice. 220 mg/kg-flavored soft drinks not containing juices and juice-containing carbonated drinks; Alcoholic beverages, including low alcohol drinks. 300 mg/kg – cocoa, kakoproducts, chocolate; Microconfectionery Products; Decorative coverings, ornaments, fillers, except for fruit fillers; Breakfast cereals. 120 mg/kg-processed cheeses 60 mg/kg-Chewing gum 240 mg/kg-analogues of dairy products, including beverage-holders; Jams, jelly, marmalade, similar to them products; Butter and spreads with nuts; Meat and meat products (including poultry meat); Soups and broths; Soluble coffee, tea and drinks on a grain basis ready for consumption. 140 mg/kg-ready-to-eat eggs and egg-based products. 400 mg/kg-flavored carbonated juice-

containing drinks; Fruit and vegetable juices; Gravy for ready meals and sweet sauces 440 mg/kg-ready-to-eat spicy dishes and snacks

See Annex No. 15, No.18, No.29 Silicon dioxide amorphous (e 551)

According to TD 50 g/kg See Annex No.3, No.29

Fatty acids (E 570) According to TD According to TD See Annex No. 15

Fatty acids (mymitic, oleic, Palmitinova, Stearin and their mixtures) salts of aluminium, ammonium, potassium, calcium, magnesium, sodium (e 470)


Isomalitis, Isalite (e 953), xylitol (

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