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)

• CELEX: Regulation (EU) 2023/2086
• Articles: 5

Article 1

Annex II to Regulation (EC) No 1333/2008 is 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 .

Schedules & Appendices

ANNEX I

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 II

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’