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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.

SubstanceN° ERestrictionCommentaire
Triethyl citrateE 1505quantum satisonly dried egg white
Sorbic acid - potassium sorbate (SA)E 200 - 2021000 mg/kgonly dehydrated and concentrated frozen and deep frozen egg products
Sorbic acid – potassium sorbate; Benzoic acid – benzoatesE 200 - 2135000 mg/kgonly liquid egg (white, yolk or whole egg)
NisinE 2346.25 mg/kgonly pasteurised liquid egg (white, yolk or whole egg)
Phosphoric acid - phosphates - di - tri- and polyphosphatesE 338 - 341, E 343 and E 450 - 45210000 mg/kgonly liquid egg (white, yolk or whole egg)
Extracts of rosemaryE 392200 mg/kg
Soybean hemicelluloseE 42610000 mg/kgonly dehydrated and concentrated frozen and deep frozen egg products
Polyglycerol esters of fatty acidsE 4751000 mg/kg
Aluminium sulphateE 52025 mg/lLiquid egg white for egg foams only Period of application: from 1 February 2014
TalcE 553b5400 mg/kgonly on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012
Carnauba waxE 9033600 mg/kgonly on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012
ShellacE 904quantum satisonly on the surface of unpeeled boiled eggs Period of application: From 13 August 2012
Group I, AdditivesGroup IML = 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.

Toutes les catégories.

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