fruit and vegetables in vinegar oil or brine — 29 substances

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Dans la catégorie d’aliment fruit and vegetables in vinegar oil or brine (niveau 4.2.2), le registre européen recense 29 substances autorisées, avec leurs restrictions.

⚠️ « Autorisé » n’est pas « sans danger » : c’est un registre réglementaire, pas un avis sanitaire.

Substance	N° E	Restriction	Commentaire
Riboflavins	E 101	quantum satis	only preserves of red fruit
Carminic acid, Carmine	E 120	200 mg/kg	only preserves of red fruit
Azorubine, Carmoisine	E 122	200 mg/kg	only preserves of red fruit
Allura Red AC	E 129	200 mg/kg	only preserves of red fruit
Patent Blue V	E 131	200 mg/kg	only preserves of red fruit
Brilliant Blue FCF	E 133	200 mg/kg	only preserves of red fruit
Chlorophylls and Chlorophyllins	E 140	quantum satis	only vegetables (excluding olives)
Copper complexes of chlorophylls and chlorophyllins	E 141	quantum satis	only vegetables (excluding olives)
Caramels	E 150a-d	quantum satis	only vegetables (excluding olives)
Carotenes	E 160a	quantum satis	only vegetables (excluding olives)
Paprika extract, capsanthin, capsorubin	E 160c	quantum satis	only preserves of red fruit
Beetroot Red, betanin	E 162	quantum satis	only vegetables (excluding olives)
Anthocyanins	E 163	quantum satis	only vegetables (excluding olives)
Sorbic acid - potassium sorbate (SA)	E 200 - 202	1000 mg/kg	only olives and olive-based preparations
Sorbic acid – potassium sorbate; Benzoic acid – benzoates	E 200 - 213	2000 mg/kg	only vegetables (excluding olives)
Benzoic acid - benzoates (BA)	E 210 - 213	500 mg/kg	only olives and olive-based preparations
Sulphur dioxide - sulphites	E 220 - 228	100 mg/kg	except olives and golden peppers in brine
Ferrous gluconate	E 579	150 mg/kg	only olives darkened by oxidation
Ferrous lactate	E 585	150 mg/kg	only mushroom Albatrellus ovinus used as a food ingredient in Swedish liver pâtés and olives darkened by oxidation’
Acesulfame K	E 950	200 mg/kg	only sweet-sour preserves of fruit and vegetables
Aspartame	E 951	300 mg/kg	only sweet-sour preserves of fruit and vegetables
Saccharin and its Na, K and Ca salts	E 954	160 mg/kg	only sweet-sour preserves of fruit and vegetables
Sucralose	E 955	180 mg/kg	only sweet-sour preserves of fruit and vegetables
Neohesperidine DC	E 959	100 mg/kg	only sweet-sour preserves of fruit and vegetables
Steviol glycosides	E 960a - 960d	100 mg/kg	only sweet-sour preserves of fruit and vegetables’;
Neotame	E 961	10 mg/kg	only sweet-sour preserves of fruit and vegetables
Salt of aspartame-acesulfame	E 962	200 mg/kg	only sweet-sour preserves of fruit and vegetables
Advantame	E 969	3 mg/kg	only sweet-sour preserves of fruit and vegetables
Group I, Additives	Group I	—	ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.

Toutes les catégories.

Source : Commission européenne, portail FIP, capture du 2026-09-03.