ANNEX IISupplementary provisions
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’