Source

Commission Regulation (EU) 2026/2298 of 16 October 2026 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 curdlan

Regulation (EU) 2026/2298 · Regulation · 5 articles

In forceIn force from 2026-10-16

Version historyWe hold this version only; in force from 2026-10-16.

Data as of 2026-11-09 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗

Article 1

Open ↗

Annex II to Regulation (EC) No 1333/2008 is amended in accordance with Annex I to this Regulation.

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: (1) in Part B, point 3 ‘Additives other than colours and sweeteners’, the following entry is inserted after the entry for food additive E 423, Octenyl succinic acid modified gum arabic: ‘E 424 Curdlan’ (2) Part E is amended as follows: (a) in category 01.7.5 (Processed cheese), the entry for E 424 (Curdlan) is inserted after the entry for E 338-452, Phosphoric acid – phosphates – di-, tri- and polyphosphates: ‘E 424 Curdlan 40 000 ’ (b) in category 02.2.2 (Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions), the entry for E 424 (Curdlan) is inserted after the entry for E 405, Propane-1, 2-diol alginate: ‘E 424 Curdlan 50 000 ’ (c) in category 03. (Edible ices),the entry for E 424 (Curdlan) is inserted after the entry for E 405, Propane-1, 2-diol alginate: ‘E 424 Curdlan 30 000 ’ (d) in category 04.2.1 (Dried fruit and vegetables), the entry for E 424 (Curdlan) is inserted before the entry for E 907, Hydrogenated poly-1-decene: ‘E 424 Curdlan 50 000 may not be used to produce dehydrated foods intended to rehydrate on ingestion’ (e) In category 04.2.2 (Fruit and vegetables in vinegar, oil, or brine), the entry for E 424 (Curdlan) is inserted before the entry for E 579, Ferrous gluconate: ‘E 424 Curdlan 50 000 ’ (f) in category 04.2.3 (Canned or bottled fruit and vegetables), the entry for E 424 (Curdlan) is inserted after the entry for E 415, Xanthan gum: ‘E 424 Curdlan 50 000 only chestnuts in liquid’ (g) in category 04.2.4.1 (Fruit and vegetable preparations excluding compote), the entry for E 424 (Curdlan) is inserted after the entry for E 405, Propane-1, 2-diol alginate: ‘E 424 Curdlan 50 000 ’ (h) in category 04.2.5.3 (Other similar fruit or vegetable spreads), the entry for E 424 (Curdlan) is inserted after the entry for E 418, Gellan gum: ‘E 424 Curdlan 10 000 (32)’ (i) in category 04.2.5.4 (Nut butters and nut spreads), the entry for E 424 (Curdlan) is inserted after the entry for E 392, Extracts of rosemary: ‘E 424 Curdlan 50 000 ’ (j) in category 04.2.6 (Processed potato products), the entry for E 424 (Curdlan) is inserted after the entry for E 392, Extracts of rosemary: ‘E 424 Curdlan 50 000 ’ (k) in category 05.1 (Cocoa and chocolate products as covered by Directive 2000/36/EC), the entry for E 424 (Curdlan) is inserted after the entry for E 422, Glycerol: ‘E 424 Curdlan 30 000 only energy-reduced or with no added sugar’ (l) in category 05.2 (Other confectionery including breath refreshening microsweets), the entry for E 424 (Curdlan) is inserted after the entry for E 405, Propane-1, 2-diol alginate: ‘E 424 Curdlan 50 000 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; may not be used to produce dehydrated foods intended to rehydrate on ingestion’ (m) in category 05.3 (Chewing gum), the entry for E 424 (Curdlan) is inserted after the entry for E 416, Karaya gum: ‘E 424 Curdlan 10 000 ’ (n) in category 05.4 (Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4), the entry for E 424 (Curdlan) is inserted after the entry for E 423, Octenyl succinic acid modified gum arabic: ‘E 424 Curdlan 5 000 ’ (o) in category 06.3 (Breakfast cereals), the entry for E 424 (Curdlan) is inserted after the entry for E 338-452, Phosphoric acid – phosphates – di-, tri- and polyphosphates: ‘E 424 Curdlan 20 000 ’ (p) in category 06.4.2 (Dry pasta), the entry for E 424 (Curdlan) is inserted after the entry for Group I Additives: ‘E 424 Curdlan 20 000 only gluten-free pasta (as food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients) and pasta intended for hypoproteic diets’ (q) in category 06.4.4 (Potato gnocchi), the entry for E 424 (Curdlan) is inserted after the entry for E 330, Citric acid: ‘E 424 Curdlan 20 000 except fresh refrigerated potato gnocchi’ (r) in category 06.4.5 (Fillings of stuffed pasta (ravioli and similar), the entry for E 424 (Curdlan) is inserted after the entry for E 392, Extracts of rosemary: ‘E 424 Curdlan 20 000 ’ (s) in category 06.5 (Noodles), the entry for E 424 (Curdlan) is inserted after the entry for E 338-452, Phosphoric acid – phosphates – di-, tri- and polyphosphates: ‘E 424 Curdlan 20 000 ’ (t) in category 06.6 (Batters), the entry for E 424 (Curdlan) is inserted after the entry for E 338-452, Phosphoric acid – phosphates – di-, tri- and polyphosphates: ‘E 424 Curdlan 5 000 ’ (u) in category 07.1 (Bread and rolls), the entry for E 424 (Curdlan) is inserted after the entry for E 338-452, Phosphoric acid – phosphates – di-, tri- and polyphosphates: ‘E 424 Curdlan 20 000 except products in 7.1.1 and 7.1.2’ (v) in category 07.2 (Fine bakery wares), the entry for E 424 (Curdlan) is inserted after the entry for E 338-452, Phosphoric acid – phosphates – di-, tri- and polyphosphates: ‘E 424 Curdlan 20 000 ’ (w) in category 08.2 (Meat preparations as defined by Regulation (EC) No 853/2004), the entry for E 424 (Curdlan) is inserted after the entry for E 415, Xanthan gum: ‘E 424 Curdlan 20 000 only preparations heat-treated before consumption in which ingredients have been injected; meat preparations heat-treated before consumption composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki ’ (x) in category 08.3.2 (Heat-treated meat products), the entry for E 424 (Curdlan) is inserted before the entry for E 427, Cassia gum: ‘E 424 Curdlan 20 000 except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben ’ (y) in category 08.3.3 (Casings and coatings and decorations for meat), the entry for E 424 (Curdlan) is inserted after the entry for E 339, Sodium phosphates: ‘E 424 Curdlan 20 000 ’ (z) in category 09.2 (Processed fish and fishery products including mollusks and crustaceans), the entry for E 424 (Curdlan) is inserted before the entry for E 450, Diphosphates: ‘E 424 Curdlan 30 000 ’ (aa) in category 10.2 (Processed eggs and egg products), the entry for E 424 (Curdlan) is inserted after the entry for E 392, Extracts of rosemary: ‘E 424 Curdlan 20 000 ’ (bb) in category 12.4 (Mustard), the entry for E 424 (Curdlan) is inserted before the entry for E 392, Extracts of rosemary: ‘E 424 Curdlan 30 000 ’ (cc) in category 12.5 (Soups and broths), the entry for E 424 (Curdlan) is inserted after the entry for E 392, Extracts of rosemary: ‘E 424 Curdlan 10 000 ’ (dd) in category 12.6 (Sauces), the entry for E 424 (Curdlan) is inserted after the entry for E 392, Extracts of rosemary: ‘E 424 Curdlan 30 000 ’ (ee) in category 12.7 (Salads and savoury based sandwich spreads), the entry for E 424 (Curdlan) is inserted after the entry for E 334-337 and E 354, Tartaric acid – tartrates: ‘E 424 Curdlan 30 000 ’ (ff) in category 12.9 (Protein products, excluding products covered in category 1.8), the entry for E 424 (Curdlan) is inserted after the entry for E 338-452, Phosphoric acid – phosphates – di-, tri- and polyphosphates: ‘E 424 Curdlan 80 000 ’ (gg) in category 15.1 (Potato-, cereal-, flour- or starch-based snacks), the entry for E 424 (Curdlan) is inserted after the entry for E 416, Karaya gum: ‘E 424 Curdlan 10 000 ’ (hh) in category 16 (Desserts excluding products covered in categories 1, 3 and 4), the entry for E 424 (Curdlan) is inserted after the entry for E 416, Karaya gum: ‘E 424 Curdlan 30 000 ’

ANNEX IISupplementary provisions

Open ↗

ANNEX II In the Annex to Regulation (EU) No 231/2012, the following entry is inserted after the entry for food additive E 423 OCTENYL SUCCINIC ACID MODIFIED GUM ARABIC: ‘ E 424 CURDLAN Synonyms (1 → 3)-ß-d-Glucan Definition Curdlan is a high molecular weight polysaccharide consisting of β-1,3-linked glucose units, produced by pure-culture fermentation from a non-pathogenic and non-toxicogenic Rhizobium radiobacter biovar 1 strain NTK-u. Curdlan consists of β-(1,3)-linked glucose residues and has the unusual property of forming an elastic gel upon heating in its aqueous suspension. Crude curdlan is purified through several steps, which include alkaline dissolution and crystallisation in methanol. The crystallised solution is subjected to purification steps, i.e. centrifugation, washing and centrifugation once more. Then the product is dried, milled and sieved to obtain the final product. CAS number 54724-00-4 Chemical formula H•(C 6 H 10 O 5 ) n• OH Average molecular weight Not less than 1,4 × 10 6 Da Assay (calculated as anhydrous glucose) Not less than 80 % Description Odourless or almost odourless, white to nearly white powder Identification Solubility Insoluble in water and ethanol Solubility in alkali Passes test Suspend 0,2 g of the sample in 5 mL of water, add 1 mL of 3 N sodium hydroxide and shake. The sample dissolves. Gel formation Heat a 2 % aqueous suspension of the sample in a boiling water bath for 10 min and cool. A firm gel forms. Precipitate formation with cupric tartrate Passes test pH Between 6,0-7,5 (1 % aqueous suspension) Gel strength Not less than 600 g/cm 2 Purity Loss on drying Not more than 10 % Residue on ignition Not more than 6 % Sulfated ash Not more than 6 % Nitrogen Not more than 0,3 % Arsenic Not more than 0,05 mg/kg Lead Not more than 0,2 mg/kg Methanol Not more than 10 mg/kg Microbiological criteria Total plate count Not more than 1 000 CFU/g Coliforms Absent in 1 g Escherichia coli Absent in 1 g’

Other acts of the same type

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

What to look at next

Browse all EU Legal ActsEvery instrument by type and year, full text free to read section by sectionEuropean Union legislation EU Legal Acts by type and yearGrouped by instrument type and year of enactment, so you can find others of the same kindBrowse by type and year European Union: what this database coversWhich datasets are here, which official source they come from, and how current they areEuropean Union overview