ANNEX IISupplementary provisions
ANNEX II Specific priorities for certain food additives within the functional classes of food additives as referred to in Article 3(1) and (2) PART I: FOOD COLOURS Within the overall deadline of 31.12.2015 set for the re-evaluation of food colours in Article 3(1) the following specific deadlines are set for the following food colours: 1. The following food colours shall be evaluated by 15.4.2010 E 123 Amaranth, E 151 Brilliant Black BN, Black PN E 154 Brown FK, E 155 Brown HT and E 180 Litholrubine BK 2. The following food colours shall be evaluated by 31.12.2010 E 100 Curcumin, E 127 Erythrosine, E 131 Patent Blue V, E 132 Indigotine, Indigo carmine E 133 Brilliant Blue FCF, E 142 Green S, E 150a Plain caramel, E 150b Caustic sulphite caramel, E 150c Ammonia caramel, E 150d Sulphite ammonia caramel, E 161b Lutein, E 161g Canthaxanthin, E 170 Calcium carbonate, 3. The following food colours shall be evaluated by 31.12.2015 E 101 (i) Riboflavin (ii) Riboflavin-5’-phosphate, E 120 Cochineal, Carminic acid, Carmines E 140 Chlorophylls and Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins, E 141 Copper complexes of Chlorophylls and Chlorophyllins: (i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins, E 153 Vegetable carbon, E 160b Annatto, bixin, norbixin E 160a Carotenes: (i) mixed carotenes, (ii) beta-carotene, E 160c Paprika extract, capsanthin, capsorubin, E 160e Beta-apo-8’-carotenal (C30), E 160f Ethyl ester of beta-apo-8’, -carotenoic acid (C30), E 162 Beetroot red, betanin, E 163 Anthocyanins, E 171 Titanium dioxide, E 172 Iron oxides and hydroxides, E 174 Silver, E 175 Gold PART II: FOOD ADDITIVES OTHER THAN COLOURS AND SWEETENERS Within the overall deadline of 31.12.2018 set for the re-evaluation of food additives other than colours and sweeteners in Article 3(1), the following specific deadlines are set for certain food additives and groups of food additives: 1. Preservatives and antioxidants E 200-203; E 210-215, E 218-252, E 280-285; E 300-E 321 and E 586 shall be evaluated by 31.12.2015 with higher priority within this group on: E 310-312 Gallates E 320 Butylated hydroxyanisole (BHA) E 321 Butylated hydroxytoluene (BHT) E 220-228 Sulphur dioxide and sulphites E 304 Fatty acid esters of ascorbic acid: (i) Ascorbyl palmitate (ii) Ascorbyl stearate E 200-203 Sorbic acid and sorbates E 284 Boric acid E 285 Sodium tetraborate (borax) E 239 Hexamethylene tetramine E 242 Dimethyl dicarbonate E 249 Potassium nitrite E 250 Sodium nitrite E 251 Sodium nitrate E 252 Potassium nitrate E 280-283 Propionic acid and its sodium, calcium and potassium salts E 306 Tocopherol-rich extract E 307 Alpha-tocopherol E 308 Gamma-tocopherol E 309 Delta-tocopherol 2. Emulsifiers, stabilisers, gelling agents E 322, E 400-E 419; E 422-E 495; E 1401-E 1451 shall be evaluated by 31.12.2016 With higher priority within this group on: E 483 Stearyl tartrate E 491-495 Sorbitan esters E 431 Polyoxyethylene (40) stearate E 432-436 Polysorbates E 444 Sucrose acetate isobutyrate E 481 Sodium stearoyl-2-lactylate E 482 Calcium stearoyl-2-lactylate E 414 Acacia gum (gum arabic) ( *1 ) E 410 Locust bean gum ( *1 ) E 417 Tara gum ( *1 ) E 422 Glycerol E 475 Polyglycerol esters of fatty acids 3. E 551 Silicon dioxide, E 620-625 Glutamates, E 1105 Lysozyme and E 1103 Invertase shall be evaluated by 31.12.2016 4. The remaining food additives other than colours and sweeteners shall be evaluated by 31.12.2018 With higher priority on E 552 Calcium silicate E 553a Magnesium silicate and trisilicate E 553b Talc E 558 Bentonite E 999 Quillaia extract E 338-343 Phosphoric acid and phosphates E 450-452 Di-, tri- and polyphosphates E 900 Dimethyl polysiloxane E 912 Montan acid esters E 914 Oxidised polyethylene wax E 902 Candellila wax E 904 Shellac E 626-629 Guanylic acid, Disodium guanylate, Dipotassium guanylate and Calcium guanylate E 630-633 Inosinic acid, Disodium inosinate; Dipotassium inosinate and Calcium inosinate E 634-635 Calcium 5'-ribonucleotides and Disodium 5'-ribonucleotides E 507-511 Hydrochloric acid, Potassium chloride, Calcium chloride, Magnesium chloride E 513 Sulphuric acid ( *1 ) All natural gums E 400-418 and E 425 could be evaluated at the same time.