Commission Regulation (EU) No 817/2013 of 28 August 2013 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Octenyl succinic acid modified gum arabic Text with EEA relevance

Regulation (EU) No 817/2013 · Regulation · 5 articles

Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗

Article 1

Annexes II and III to Regulation (EC) No 1333/2008 are amended in accordance with Annex I to this Regulation.

Article 2

The Annex to Regulation (EU) No 231/2012 is amended in accordance with Annex II to this Regulation.

Article 3

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .

Supplementary provisions

ANNEX ISupplementary provisions

ANNEX I A. Annex II to Regulation (EC) No 1333/2008 is amended as follows: (1) In Part B, in Table 3 ‘Additives other than colours and sweeteners’ the following entry is inserted after the entry for food additive E 422: ‘E 423 Octenyl succinic acid modified gum arabic’ (2) Part E is amended as follows: (a) in category 05.4 ‘Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4’, the following entry is inserted after the entry for food additive E 416: ‘E 423 Octenyl succinic acid modified gum arabic 10 000 Only icings’ (b) in category 12.6 ‘Sauces’, the following entry is inserted after the entry for food additive E 416: ‘E 423 Octenyl succinic acid modified gum arabic 10 000 ’ (c) in category 14.1.4 ‘Flavoured drinks’ the following entry is inserted after the entry for food additive E 405: ‘E 423 Octenyl succinic acid modified gum arabic 1 000 only in energy drinks and in drinks containing fruit juice’ B. Annex III to Regulation (EC) No 1333/2008 is amended as follows: In Part 4 ‘Food additives including carriers in food flavourings’, the following entry is inserted after the entry for food additive E 416: ‘E 423 Octenyl succinic acid modified gum arabic Flavouring-oil emulsions used in categories 03: edible ices; 07.2: Fine bakery wares; 08.2: Processed meat, only processed poultry; 09.2: Processed fish and fishery products including mollusks and crustaceans and in category 16: Desserts excluding products covered in category 1, 3 and 4. 500 mg/kg in the flavouring emulsion Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only flavoured drinks not containing fruit juices and in carbonated flavoured drinks containing fruit juices and in category 14.2: Alcoholic beverages, including alcohol-free and low-alcohol counterparts 220 mg/kg in the flavouring emulsion Flavouring-oil emulsions used in categories 05.1: Cocoa and Chocolate products as covered by Directive 2000/36/EC, 05.2: Other confectionery including breath refreshening microsweets, 05.4: Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 and in category 06.3: Breakfast cereals. 300 mg/kg in the flavouring emulsion Flavouring-oil emulsions used in category 01.7.5: Processed cheese. 120 mg/kg in the flavouring emulsion Flavouring-oil emulsions used in category 05.3: Chewing gum. 60 mg/kg in the flavouring emulsion Flavouring-oil emulsions used in category 01.8: Dairy analogues, including beverage whiteners; 04.2.5: Jam, jellies and marmalades and similar products; 04.2.5.4: Nut butters and nut spreads; 08.2: Processed meat; 12.5: Soups and broths, 14.1.5.2: Other, only instant coffee and tea and in cereal based ready-to-eat-dishes. 240 mg/kg in the flavouring emulsion Flavouring-oil emulsions used in category 10.2: Processed eggs and egg products. 140 mg/kg in the flavouring emulsion Flavouring-oil emulsions used in category 14.1.4: Flavoured drinks, only non carbonated flavoured drinks containing fruit juices; 14.1.2: Fruit juices as defined by Directive 2001/112/EC and vegetable juices, only vegetable juices and in category 12.6: Sauces, only gravies and sweet sauces. 400 mg/kg in the flavouring emulsion Flavouring-oil emulsions used in category 15: Ready-to-eat savouries and snacks. 440 mg/kg in the flavouring emulsion’

ANNEX IISupplementary provisions

ANNEX II In the Annex to Regulation (EU) No 231/2012, the following entry is inserted after the specifications for food additive E 422: ‘ E 423 OCTENYL SUCCINIC ACID MODIFIED GUM ARABIC Synonyms Gum arabic hydrogen octenylbutandioate; Gum arabic hydrogen octenylsuccinate; OSA modified gum arabic; OSA modified gum acacia Definition Octenyl succinic acid modified gum arabic is produced by esterifying gum arabic ( Acacia seyal ), or gum arabic ( Acacia senegal ) in aqueous solution with not more than 3 % of octenyl succinic acid anhydride. It is subsequently spray dried. Einecs Chemical name Chemical formula Weight Average Molecular Weight Fraction (i): 3,105 g/mol Fraction (ii) 1,106 g/mol Assay Description Off-white to light tan, free flowing powder Identification Viscosity of a 5 % solution at 25 °C Not more than 30 mPa.s. Precipitation reaction Forms flocculent precipitate in lead sub-acetate solution (TS) Solubility Freely soluble in water; insoluble in ethanol pH for a 5 % aqueous solution 3,5 to 6,5 Purity Loss on drying Not more than 15 % (105 °C, 5 h) Degree of esterification Not more than 0,6 % Total ash Not more than 10 % (530 °C) Acid-insoluble ash Not more than 0,5 % Water insoluble matter Not more than 1,0 % Test for starch or dextrine Boil a 1 in 50 aqueous solution of the sample, add about 0,1 ml iodine TS. No bluish or reddish colour should be produced. Test for tannin-bearing gums To 10 ml of a 1 in 50 aqueous solution of the sample add about 0,1 ml ferric chloride TS. No blackish coloration or blackish precipitate should be formed. Residual octenyl succinic acid Not more than 0,3 % Lead Not more than 2 mg/kg Microbiological criteria Salmonella sp. Absent in 25 g Escherichia coli Absent in 1 g’

Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.

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