Sauces — 35 substances

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Dans la catégorie d’aliment Sauces (niveau 12.6), le registre européen recense 35 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
Quinoline Yellow	E 104	20 mg/kg	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
Sunset Yellow FCF/Orange Yellow S	E 110	30 mg/kg	only in pickles and piccalilli
Annatto bixin	E 160b(i)	30 mg/kg	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces
Annatto norbixin	E 160b(ii)	30 mg/kg	including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces’
Lycopene	E 160d	50 mg/kg	excluding tomato-based sauces
Sorbic acid - potassium sorbate (SA)	E 200 - 202	2000 mg/kg	only mulsified sauces with a fat content of less than 60 %
Sorbic acid – potassium sorbate; Benzoic acid – benzoates	E 200 - 213	1000 mg/kg	only emulsified sauces with a fat content of 60 % or more; non emulsified sauces
Benzoic acid - benzoates (BA)	E 210 - 213	1000 mg/kg	only emulsified sauces with a fat content of less than 60 %
Propyl gallate, TBHQ and BHA	E 310 - 320	200 mg/kg
Tartaric acid – tartrates	E 334 – 337 and E 354:	4000 mg/l
Phosphoric acid - phosphates - di - tri- and polyphosphates	E 338 - 341, E 343 and E 450 - 452	5000 mg/kg
Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	E 385	75 mg/kg	only emulsified sauces
Extracts of rosemary	E 392	100 mg/kg
Propane-1, 2-diol alginate	E 405	8000 mg/kg
Karaya gum	E 416	10000 mg/kg	only emulsified sauces
Octenyl succinic acid modified gum arabic	E 423	10000 mg/kg
Cassia gum	E 427	2500 mg/kg
Polysorbates	E 432 - 436	5000 mg/kg	only emulsified sauces
Sucrose esters of fatty acids-sucroglycerides	E 473 - 474	10000 mg/kg
Sorbitan esters	E 491 - 495	5000 mg/kg	only emulsified sauces
Acesulfame K	E 950	350 mg/kg
Aspartame	E 951	350 mg/kg
Saccharin and its Na, K and Ca salts	E 954	160 mg/kg
Sucralose	E 955	450 mg/kg
Thaumatin	E 957	5 mg/kg	only as flavour enhancer
Neohesperidine DC	E 959	50 mg/kg
Steviol glycosides	E 960a - 960d	175 mg/kg	Only soy-bean sauce (fermented and non-fermented)’;
Neotame	E 961	12 mg/kg
Salt of aspartame-acesulfame	E 962	350 mg/kg
Advantame	E 969	4 mg/kg
Polyglycerol polyricinoleate	E476	8000 mg/kg	only emulsified sauces with a fat content of 20 % or more’
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	excluding tomato-based sauces
Group III, Colours with combined maximum limit	Group III	500 mg/kg	including pickles, relishes, chutney and picalilli; excluding tomato-based sauces Period of application: until 31 July 2014
Group IV, Polyols	Group IV	quantum satis

Toutes les catégories.

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