Non-heat-treated processed meat — 23 substances
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8.3.1catégorie
23substances autorisées
Dans la catégorie d’aliment Non-heat-treated processed meat (niveau 8.3.1), le registre européen recense 23 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 |
|---|---|---|---|
| Curcumin | E 100 | 20 mg/kg | only sausages |
| Riboflavins | E 101 | quantum satis | only pasturmas |
| Sunset Yellow FCF/Orange Yellow S | E 110 | 15 mg/kg | only sobrasada |
| Carminic acid, Carmine | E 120 | 100 mg/kg | only sausages Period of application: until 31 July 2014 |
| Ponceau 4R, Cochineal Red A | E 124 | 50 mg/kg | only chorizo sausage/salchichon |
| Caramels | E 150a-d | quantum satis | only sausages |
| Carotenes | E 160a | 20 mg/kg | only sausages |
| Annatto bixin | E 160b(i) | 20 mg/kg | only chorizo sausage, salchichon, pasturmas and sobrasada |
| Annatto norbixin | E 160b(ii) | 20 mg/kg | only chorizo sausage, salchichon, pasturmas and sobrasada’ |
| Paprika extract, capsanthin, capsorubin | E 160c | 10 mg/kg | only sausages |
| Beetroot Red, betanin | E 162 | quantum satis | only sausages |
| Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates | E 200 - 219 | quantum satis | only surface treatment of dried meat products |
| Natamycin | E 235 | 1 mg/kg | only surface treatment of dried cured sausages |
| Nitrites | E 249 - 250 | 150 mg/kg | Period of application: until 9 October 2025 |
| Nitrates | E 251 - 252 | 110 mg/kg | only large bacon primals and dry sausages without nitrites added Period of application: from 9 October 2025’; |
| Propyl gallate, TBHQ and BHA | E 310 - 320 | 200 mg/kg | only dehydtated meat |
| Erythorbic acid | E 315 | 500 mg/kg | only cured products and preserved products |
| Sodium erythorbate | E 316 | 500 mg/kg | only cured products and preserved products |
| Phosphoric acid - phosphates - di - tri- and polyphosphates | E 338 - 341, E 343 and E 450 - 452 | 5000 mg/kg | |
| Extracts of rosemary | E 392 | 15 mg/kg | only meat with a fat content not higher than 10%, excluding dried sausages |
| Talc | E 553b | quantum satis | only surface treatment of sausages |
| Neohesperidine DC | E 959 | 5 mg/kg | as flavour enhancer only |
| 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. |
Source : Commission européenne, portail FIP, capture du 2026-09-03.