Article 1
The Annex II to Regulation (EC) No 1333/2008 is amended in accordance with Annex I to this Regulation.
Commission Regulation (EU) 2023/447 of 1 March 2023 amending Annex II 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 the use of glucosylated steviol glycosides as sweetener (Text with EEA relevance)
Commission Regulation (EU) 2023/447 of 1 March 2023 amending Annex II 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 the use of glucosylated steviol glycosides as sweetener (Text with EEA relevance)
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 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 Annex II to Regulation (EC) No 1333/2008 is amended as follows: (a) In Part B, 2. Sweeteners, the following entry is inserted after the entry for E 960c: ‘E 960d Glucosylated steviol glycosides’; (b) In Part C, (5) Other additives that may be regulated combined, point (v) is replaced by the following: ‘(v) E 960a – 960d: Steviol glycosides E-number Name E 960a Steviol glycosides from Stevia E 960c Enzymatically produced steviol glycosides E 960d Glucosylated steviol glycosides’; (c) Part E is amended as follows: (1) In category 01.4 (Flavoured fermented milk products including heat-treated products), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 100 (1) (60) only energy-reduced products or with no added sugar’; (2) In category 03 (Edible ices), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced products or with no added sugar’; (3) In category 04.2.2 (Fruit and vegetables in vinegar, oil, or brine), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 100 (1) (60) only sweet-sour preserves of fruit and vegetables’; (4) In category 04.2.4.1 (Fruit and vegetable preparations excluding compote), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced’; (5) In category 04.2.5.1 (Extra jam and extra jelly as defined by Directive 2001/113/EC), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced jams jellies and marmalades’; (6) In category 04.2.5.2 (Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced jams jellies and marmalades’; (7) In category 04.2.5.3 (Other similar fruit or vegetable spreads), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 200 (1) (60) only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar’; (8) In category 05.1 (Cocoa and Chocolate products as covered by Directive 2000/36/EC), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 270 (1) (60) only energy-reduced or with no added sugars’; (9) In category 05.2 (Other confectionery including breath freshening microsweets), the entries for E 960a – 960c (Steviol glycosides) are replaced by the following: ‘E 960a – 960d Steviol glycosides 270 (1) (60) only cocoa or dried fruit based, energy reduced or with no added sugar E 960a – 960d Steviol glycosides 330 (1) (60) only cocoa, milk, dried fruit or fat based sandwich spreads, energy-reduced or with no added sugar E 960a – 960d Steviol glycosides 350 (1) (60) only confectionery with no added sugars only energy-reduced hard confectionery (candies and lollies) only energy-reduced soft confectionery (chewy candies, fruit gums and foam sugar products/marshmallows) only energy-reduced liquorice only energy-reduced nougat only energy-reduced marzipan E 960a – 960d Steviol glycosides 2 000 (1) (60) only breath-freshening micro-sweets, energy-reduced or with no added sugars E 960a – 960d Steviol glycosides 670 (1) (60) only strongly flavoured freshening throat pastilles, energy-reduced or with no added sugars’; (10) In category 05.3 (Chewing gum), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 3300 (1) (60) only with no added sugar’; (11) In category 05.4 (Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4), the entries for E 960a – 960c (Steviol glycosides) are replaced by the following: ‘E 960a – 960d Steviol glycosides 330 (1) (60) only confectionary with no added sugar E 960a – 960d Steviol glycosides 270 (1) (60) only cocoa or dried fruit based, energy reduced or with no added sugar’; (12) In category 06.3 (Breakfast cereals), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 330 (1) (60) only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy reduced or with no added sugar’; (13) In category 07.2 (Fine bakery wares), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 330 (1) (60) only essoblaten – wafer paper’; (14) In category 09.2 (Processed fish and fishery products including molluscs and crustaceans), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 200 (1) (60) only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs’; (15) In category 11.4.1 (Table-top sweeteners in liquid form), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides quantum satis (1) (60)’; (16) In category 11.4.2 (Table-top sweeteners in powder form), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides quantum satis (1) (60)’; (17) In category 11.4.3 (Table-top sweeteners in tablets), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides quantum satis (1) (60)’; (18) In category 12.4 (Mustard), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 120 (1) (60)’; (19) In category 12.5 (Soups and broths), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 40 (1) (60) only energy-reduced soups’; (20) In category 12.6 (Sauces), the entries for E 960a – 960c (Steviol glycosides) are replaced by the following: ‘E 960a – 960d Steviol glycosides 120 (1) (60) except soy-bean sauce (fermented and non-fermented) E 960a – 960d Steviol glycosides 175 (1) (60) Only soy-bean sauce (fermented and non-fermented)’; (21) In category 13.2 (Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 330 (1) (60)’; (22) In category 13.3 (Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 270 (1) (60)’; (23) In category 14.1.3 (Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 100 (1) (60) only energy-reduced or with no added sugar’; (24) In category 14.1.4 (Flavoured drinks), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 80 (1) (60) only energy-reduced or with no added sugar’; (25) In category 14.1.5.2 (Other), the entries for E 960a – 960c (Steviol glycosides) are replaced by the following: ‘E 960a – 960d Steviol glycosides 30 (1) (60) (93) only coffee, tea and herbal infusion beverages, energy-reduced or with no added sugars E 960a – 960d Steviol glycosides 30 (1) (60) (93) only flavoured instant coffee and instant cappuccino products, energy-reduced or with no added sugars E 960a – 960d Steviol glycosides 20 (1) (60) (93) only malt-based and chocolate/cappuccino flavoured drinks, energy-reduced or with no added sugars’; (26) In category 14.2.1 (Beer and malt beverages), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 70 (1) (60) only alcohol-free beer or with an alcohol content not exceeding 1,2 % vol.; ‘Bière de table/Tafelbier/Table beer’ (original wort content less than 6 %) except for ‘Obergäriges Einfachbier’; beers with a minimum acidity of 30 milli-equivalents expressed as NaOH; Brown beers of the ‘oud bruin’ type’; (27) In category 14.2.8 (Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 150 (1)(60)’; (28) In category 15.1 (Potato-, cereal-, flour- or starch-based snacks), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 20 (1) (60)’; (29) In category 15.2 (Processed nuts), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 20 (1) (60)’; (30) In category 16 (Desserts excluding products covered in categories 1, 3 and 4), the entry for E 960a – 960c (Steviol glycosides) is replaced by the following: ‘E 960a – 960d Steviol glycosides 100 (1) (60) only energy-reduced or with no added sugar’; (31) In category 17.1 (Food supplements supplied in a solid form, excluding food supplements for infants and young children), the entries for E 960a – 960c (Steviol glycosides) are replaced by the following: ‘E 960a – 960d Steviol glycosides 670 (1) (60) E 960a – 960d Steviol glycosides 1800 (1) (60) only food supplements in chewable form’; (32) In category 17.2 (Food supplements supplied in a liquid form, excluding food supplements for infants and young children), the entries for E 960a – 960c (Steviol glycosides) are replaced by the following: ‘E 960a – 960d Steviol glycosides 200 (1) (60) E 960a – 960d Steviol glycosides 1800 (1) (60) only food supplements in syrup form’.
ANNEX IISupplementary provisions
ANNEX II In the Annex to Regulation (EU) No 231/2012 the following entry is inserted after the entry for food additive E 960c(iv): ‘E 960d GLUCOSYLATED STEVIOL GLYCOSIDES Synonyms Definition Mixture of larger glycosides of steviol derived by glucosylation of steviol glycosides extracted from leaves of Stevia rebaudiana Bertoni plant. The mixture is composed of glucosylated steviol glycosides and residual parent steviol glycosides from Stevia leaf. Glucosylated steviol glycosides are produced by treating the steviol glycosides, extracted from Stevia leaf, and starch suitable for human consumption with Cyclomaltodextrin glucanotransferase (EC 2.4.1.19) derived from a non-GMO strain of Anoxybacillus caldiproteolyticus St-88 . The enzyme transfers glucose units from the starch to the steviol glycosides. The resulting material is heated and treated with activated carbon to remove the enzyme, then passed through adsorption/desorption resin to remove residual hydrolysed starch (dextrin), followed by purification and preparation of the final product using processes that may include decolourisation, concentration and spray drying. Chemical name Steviolbioside: 13-[(2- O -β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid Rubusoside: 13-β-D-glucopyranosyloxykaur-16-en-18-oic acid, β-D-glucopyranosyl ester Dulcoside A: 13-[(2- O -α–L-rhamnopyranosyl-β–D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Stevioside: 13-[(2- O -β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Rebaudioside A: 13-[(2- O -β-D-glucopyranosyl-3- O -β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D- glucopyranosyl ester Rebaudioside B: 13-[(2- O -β–D-glucopyranosyl-3- O -β–D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid Rebaudioside C: 13-[(2- O -α–L-rhamnopyranosyl-3- O -β–D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Rebaudioside D: 13-[(2- O -β-D-glucopyranosyl-3- O -β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2- O -β-D-glucopyranosyl-β-D-glucopyranosyl ester Rebaudioside E: 13-[(2- O -β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2- O -β-D-glucopyranosyl-β-D-glucopyranosyl ester Rebaudioside F: 13-[(2- O -β-D-xylofurananosyl-3- O -β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Rebaudioside M: 13-[(2- O -β-D-glucopyranosyl-3- O -β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2- O -β-D-glucopyranosyl-3- O -β-D-glucopyranosyl-β-D-glucopyranosyl ester And their glucosylated derivatives (1-20 added glucose units) Molecular formula Trivial name Formula Conversion factor n-Glucosylated Steviolbioside C (32+n*6) H (50+n*10) O (13+n*5) n-Glucosylated Rubusoside C (32+n*6) H (50+n*10) O (13+n*5) n-Glucosylated Dulcoside A C (38+n*6) H (60+n*10) O (17+n*5) n-Glucosylated Stevioside C (38+n*6) H (60+n*10) O (18+n*5) n-Glucosylated Rebaudioside A C (44+n*6) H (70+n*10) O (23+n*5) n-Glucosylated Rebaudioside B C (38+n*6) H (60+n*10) O (18+n*5) n-Glucosylated Rebaudioside C C (44+n*6) H (70+n*10) O (22+n*5) n-Glucosylated Rebaudioside D C (50+n*6) H (80+n*10) O (28+n*5) n-Glucosylated Rebaudioside E C (44+n*6) H (70+n*10) O (23+n*5) n-Glucosylated Rebaudioside F C (43+n*6) H (68+n*10) O (22+n*5) n-Glucosylated Rebaudioside M C (56+n*6) H (90+n*10) O (33+n*5) n: number of glucose units enzymatically added to the parent steviol glycoside (n = 1-20) Typical conversion factor for glucosylated steviol glycosides mixtures = 0,20 (on the dried, dextrin-free, basis) Steviol C 20 H 30 O 3 1,00 Steviolbioside C 32 H 50 O 13 0,50 Rubusoside C 32 H 50 O 13 0,50 Dulcoside A C 38 H 60 O 17 0,40 Stevioside C 38 H 60 O 18 0,40 Rebaudioside A C 44 H 70 O 23 0,33 Rebaudioside B C 38 H 60 O 18 0,40 Rebaudioside C C 44 H 70 O 22 0,34 Rebaudioside D C 50 H 80 O 28 0,29 Rebaudioside E C 44 H 70 O 23 0,33 Rebaudioside F C 43 H 68 O 22 0,34 Rebaudioside M C 56 H 90 O 33 0,25 Molecular weight and CAS No Trivial name CAS Number Molecular weight (g/mol) n-Glucosylated Steviolbioside Not available 642,73+n*162,15 n-Glucosylated Rubusoside Not available 642,73+n*162,15 n-Glucosylated Dulcoside A Not available 788,87+n*162,15 n-Glucosylated Stevioside Not available 804,88+n*162,15 n-Glucosylated Rebaudioside A Not available 967,01+n*162,15 n-Glucosylated Rebaudioside B Not available 804,88+n*162,15 n-Glucosylated Rebaudioside C Not available 951,02+n*162,15 n-Glucosylated Rebaudioside D Not available 1129,15+n*162,15 n-Glucosylated Rebaudioside E Not available 967,01+n*162,15 n-Glucosylated Rebaudioside F Not available 936,99+n*162,15 n-Glucosylated Rebaudioside M Not available 1291,30+n*162,15 Steviol 318,46 Steviolbioside 41093-60-1 642,73 Rubusoside 64849-39-4 642,73 Dulcoside A 64432-06-0 788,87 Stevioside 57817-89-7 804,88 Rebaudioside A 58543-16-1 967,01 Rebaudioside B 58543-17-2 804,88 Rebaudioside C 63550-99-2 951,02 Rebaudioside D 63279-13-0 1 129,15 Rebaudioside E 63279-14-1 967,01 Rebaudioside F 438045-89-7 936,99 Rebaudioside M 1220616-44-3 1 291,30 Assay Not less than 95 % of total steviol glycosides, comprised of above mentioned steviol glycosides along with their glucosylated derivatives (1-20 added glucose units), on the dried, dextrin-free, basis. Description White to light yellow powder, approximately between 100 and 200 times sweeter than sucrose (at 5 % sucrose equivalency). Identification Solubility Soluble in water pH Between 4,5 and 7,0 (1 in 100 solution) Purity Total ash Not more than 1 % Loss on drying Not more than 6 % (105 °C, 2 h) Residual solvent Not more than 200 mg/kg methanol Not more than 3 000 mg/kg ethanol Arsenic Not more than 0,015 mg/kg Lead Not more than 0,1 mg/kg Cadmium Not more than 0,1 mg/kg Mercury Not more than 0,1 mg/kg Microbiological criteria Total (aerobic) plate count Not more than 1 000 CFU/g Yeast and moulds Not more than 200 CFU/g E. coli Negative in 1 g Salmonella Negative in 25 g’.
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