processed eggs and egg products — 13 substances
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10.2catégorie
13substances autorisées
Dans la catégorie d’aliment processed eggs and egg products (niveau 10.2), le registre européen recense 13 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 |
|---|---|---|---|
| Triethyl citrate | E 1505 | quantum satis | only dried egg white |
| Sorbic acid - potassium sorbate (SA) | E 200 - 202 | 1000 mg/kg | only dehydrated and concentrated frozen and deep frozen egg products |
| Sorbic acid – potassium sorbate; Benzoic acid – benzoates | E 200 - 213 | 5000 mg/kg | only liquid egg (white, yolk or whole egg) |
| Nisin | E 234 | 6.25 mg/kg | only pasteurised liquid egg (white, yolk or whole egg) |
| Phosphoric acid - phosphates - di - tri- and polyphosphates | E 338 - 341, E 343 and E 450 - 452 | 10000 mg/kg | only liquid egg (white, yolk or whole egg) |
| Extracts of rosemary | E 392 | 200 mg/kg | |
| Soybean hemicellulose | E 426 | 10000 mg/kg | only dehydrated and concentrated frozen and deep frozen egg products |
| Polyglycerol esters of fatty acids | E 475 | 1000 mg/kg | |
| Aluminium sulphate | E 520 | 25 mg/l | Liquid egg white for egg foams only Period of application: from 1 February 2014 |
| Talc | E 553b | 5400 mg/kg | only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012 |
| Carnauba wax | E 903 | 3600 mg/kg | only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012 |
| Shellac | E 904 | quantum satis | only on the surface of unpeeled boiled eggs Period of application: From 13 August 2012 |
| 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, expressedas guanylic acid. |
Source : Commission européenne, portail FIP, capture du 2026-09-03.