Processed fish and fishery products including molluscs and crustaceans — 56 substances
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9.2catégorie
56substances autorisées
Dans la catégorie d’aliment Processed fish and fishery products including molluscs and crustaceans (niveau 9.2), le registre européen recense 56 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 | 100 mg/kg | only fish paste and crustacean paste |
| Riboflavins | E 101 | quantum satis | only fish paste and crustacean paste |
| Tartrazine | E 102 | 100 mg/kg | only fish paste and crustacean paste |
| Sunset Yellow FCF/Orange Yellow S | E 110 | 200 mg/kg | only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus |
| Carminic acid, Carmine | E 120 | 100 mg/kg | only fish paste and crustacean paste |
| Azorubine, Carmoisine | E 122 | 100 mg/kg | only fish paste and crustacean paste |
| Ponceau 4R, Cochineal Red A | E 124 | 200 mg/kg | only salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus |
| Allura Red AC | E 129 | 250 mg/kg | only precooked crustacean |
| Chlorophylls and Chlorophyllins | E 140 | quantum satis | only fish paste and crustacean paste |
| Copper complexes of chlorophylls and chlorophyllins | E 141 | quantum satis | only fish paste and crustacean paste |
| Green S | E 142 | 100 mg/kg | only fish paste and crustacean paste |
| Caramels | E 150a-d | quantum satis | only fish paste and crustacean paste |
| Brilliant Black PN | E 151 | 100 mg/kg | only fish paste and crustacean paste |
| Vegetable carbon | E 153 | quantum satis | only fish paste and crustacean paste |
| Brown HT | E 155 | quantum satis | only precooked crustacean |
| Carotenes | E 160a | quantum satis | only fish paste and crustacean paste |
| Annatto, Bixin, Norbixin/Deleted from the Union List of authorised additives | E 160b | 10 mg/kg | only smoked fish |
| Annatto bixin | E 160b(i) | 10 mg/kg | only smoked fish |
| Annatto norbixin | E 160b(ii) | 10 mg/kg | only smoked fish |
| Paprika extract, capsanthin, capsorubin | E 160c | quantum satis | only fish paste and crustacean paste |
| Lycopene | E 160d | 30 mg/kg | only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish |
| Beta-apo-8'-carotenal (C 30) | E 160e | 100 mg/kg | only fish paste and crustacean paste |
| Lutein | E 161b | 100 mg/kg | only fish paste and crustacean paste |
| Beetroot Red, betanin | E 162 | quantum satis | only fish paste and crustacean paste |
| Anthocyanins | E 163 | quantum satis | only fish paste and crustacean paste |
| Calcium carbonate | E 170 | quantum satis | only fish paste and crustacean paste |
| Iron oxides and hydroxides | E 172 | quantum satis | only fish paste and crustacean paste |
| Sorbic acid - potassium sorbate (SA) | E 200 - 202 | 1000 mg/kg | only aspic |
| Sorbic acid – potassium sorbate; Benzoic acid – benzoates | E 200 - 213 | 200 mg/kg | only salted, dried fish |
| Benzoic acid - benzoates (BA) | E 210 - 213 | 1500 mg/kg | Only cooked shrimps in brine |
| Sulphur dioxide - sulphites | E 220 - 228 | 50 mg/kg | only cooked crustaceans and cephalopods |
| Nitrates | E 251 - 252 | 270 mg/kg | only pickled herring and sprat Period of application: from 9 October 2025’; |
| Ascorbic acid | E 300 | 300 mg/kg | only tuna |
| Sodium ascorbate | E 301 | 300 mg/kg | only tuna |
| Calcium ascorbate | E 302 | 300 mg/kg | only tuna |
| Erythorbic acid | E 315 | 1500 mg/kg | only preserved and semi-preserved fish products |
| Sodium erythorbate | E 316 | 1500 mg/kg | only preserved and semi-preserved fish products |
| Tartaric acid – tartrates | E 334 – 337 and E 354: | 2300 mg/l | |
| Phosphoric acid - phosphates - di - tri- and polyphosphates | E 338 - 341, E 343 and E 450 - 452 | 5000 mg/kg | only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans |
| Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) | E 385 | 75 mg/kg | only canned and bottled fish, crustaceans and molluscs |
| Extracts of rosemary | E 392 | 15 mg/kg | only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10% |
| Diphosphates | E 450 | 5000 mg/kg | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 |
| Triphosphates | E 451 | 5000 mg/kg | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 |
| Polyphosphates | E 452 | 5000 mg/kg | only salted fish of the Gadidae family that have been pre-salted by injecting and/or brine salting with an at least 18 % salt solution and often followed by dry salting Period of application: from 31 December 2013 |
| Acesulfame K | E 950 | 200 mg/kg | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
| Aspartame | E 951 | 300 mg/kg | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
| Saccharin and its Na, K and Ca salts | E 954 | 160 mg/kg | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
| Sucralose | E 955 | 120 mg/kg | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
| Neohesperidine DC | E 959 | 30 mg/kg | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
| Steviol glycosides | E 960a - 960d | 200 mg/kg | only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs’; |
| Neotame | E 961 | 10 mg/kg | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
| Salt of aspartame-acesulfame | E 962 | 200 mg/kg | only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs |
| Advantame | E 969 | 3 mg/kg | only sweet-sour preserves and semi preserves of fish and marinades or fish, crustaceans and molluscs |
| 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. |
| Group II, Colours at quantum satis | Group II | quantum satis | only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus |
| Group III, Colours with combined maximum limit | Group III | 500 mg/kg | only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus’ |
Source : Commission européenne, portail FIP, capture du 2026-09-03.