Article 1
Open ↗Annex II to Regulation (EC) No 1333/2008 is amended in accordance with Annex I to this Regulation.
Source
Commission Regulation (EU) 2023/2086 of 28 September 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 buffered vinegar as a preservative and acidity regulator (Text with EEA relevance)
Commission Regulation (EU) 2023/2086 of 28 September 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 buffered vinegar as a preservative and acidity regulator (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
Open ↗The Annex to Regulation (EU) No 231/2012 is amended in accordance with Annex II to this Regulation.
Article 3
Open ↗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
Open ↗ANNEX I Annex II to Regulation (EC) No 1333/2008 is amended as follows: (a) in Part B, point 3 ‘Additives other than colours and sweeteners’, the following new entry is inserted after the entry for food additive E 263, Calcium acetate: ‘E 267 Buffered vinegar’ (b) in Part C, Group I, the entry for E 267 is inserted after the entry for E 263, Calcium acetate: ‘E 267 Buffered vinegar quantum satis ’ (c) Part E is amended as follows: (1) in category 01.7.1 (Unripened cheese excluding products falling in category 16), the entry for E 267 (Buffered vinegar) is inserted after the entry for E 260, Acetic acid: ‘E 267 Buffered vinegar quantum satis only mozzarella’ (2) in category 01.7.4 (Whey cheese), the entry for E 267 (Buffered vinegar) is inserted after the entry for E 260, Acetic acid: ‘E 267 Buffered vinegar quantum satis ’ (3) in category 04.2.3 (Canned or bottled fruit and vegetables), the entry for E 267 (Buffered vinegar) is inserted after the entry for E 263, Calcium acetate: ‘E 267 Buffered vinegar quantum satis ’ (4) in category 06.4.1 (Fresh pasta), the entry for E 267 (Buffered vinegar) is inserted before the entry for E 270, Lactic acid: ‘E 267 Buffered vinegar quantum satis ’ (5) in category 06.4.3 (Fresh pre-cooked pasta), the entry for E 267 (Buffered vinegar) is inserted before the entry for E 270, Lactic acid: ‘E 267 Buffered vinegar quantum satis ’ (6) in category 06.4.4 (Potato Gnocchi), the entry for E 267 (Buffered vinegar) is inserted after the entry for E 200-202, Sorbic acid-potassium acid: ‘E 267 Buffered vinegar quantum satis only fresh refrigerated potato gnocchi’ (7) in category 07.1.1 (Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt), the entry for E 267 (Buffered vinegar) is inserted after the entry for E 263, Calcium acetate: ‘E 267 Buffered vinegar quantum satis ’ (8) in category 07.1.2 (Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek), the entry for E 267 (Buffered vinegar) is inserted after the entry for E 263, Calcium acetate: ‘E 267 Buffered vinegar quantum satis ’ (9) in category 08.2 (Meat preparations as defined by Regulation (EC) No 853/2004), the entry for E 267 (Buffered vinegar) is inserted after the entry for E 263, Calcium acetate: ‘E 267 Buffered vinegar quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added’
ANNEX IISupplementary provisions
Open ↗ANNEX II In the Annex to Regulation (EU) No 231/2012, the following new entry is inserted after the entry for food additive E 263 CALCIUM ACETATE: ‘ E 267 BUFFERED VINEGAR Synonyms Buffered vinegar (liquid); buffered vinegar (powder) Definition Buffered vinegar is a liquid or dried product prepared by adding buffering agents to vinegar. The buffering agents used are sodium/potassium hydroxides (E 524 to E 525) and sodium/potassium carbonates (E 500 to E 501). The vinegar is compliant with the European Standard EN 13188:2000 and is exclusively obtained from an agricultural source origin (except wood/cellulose) by double fermentation, alcoholic and acetous. The primary constituents of buffered vinegar are acetic acid and its salts. Assay Liquid: 15–40 % (w/w) acetic acid equivalents Powder: 55–75 % (w/w) acetic acid equivalents 2 to 20 % (w/w) free acetic acid Description Liquid: colourless to brown viscous liquid Powder: white to creamy-white crystalline powder Identification Liquid: pH 4,75–7,5 Powder: pH 4,75–6,75 (10 % aqueous solution) Purity Cations Liquid: Not more than 10 % sodium and 30 % potassium Powder: Not more than 30 % sodium and 40 % potassium Water content Powder: Not more than 18 % (Karl Fischer Method) Ethanol Not more than 0,5 % w/w Arsenic Not more than 0,05 mg/kg Lead Not more than 0,05 mg/kg Cadmium Not more than 0,05 mg/kg Mercury Not more than 0,05 mg/kg’
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Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.
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