Seasonings and condiments — 13 substances
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12.2.2catégorie
13substances autorisées
Dans la catégorie d’aliment Seasonings and condiments (niveau 12.2.2), 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 |
|---|---|---|---|
| Quinoline Yellow | E 104 | 10 mg/kg | only seasonings, for example, curry powder, tandoori |
| Lycopene | E 160d | 50 mg/kg | |
| Sorbic acid – potassium sorbate; Benzoic acid – benzoates | E 200 - 213 | 1000 mg/kg | |
| Sulphur dioxide - sulphites | E 220 - 228 | 200 mg/kg | only citrus-juice-based seasonings |
| Propyl gallate, TBHQ, BHA and BHT | E 310 - 321 | 200 mg/kg | |
| Tartaric acid – tartrates | E 334 – 337 and E 354: | 17000 mg/l | |
| Extracts of rosemary | E 392 | 200 mg/kg | |
| Silicon dioxide - silicates | E 551 - 553 | 30000 mg/kg | only seasoning Period of application: from 1 February 2014 |
| Glutamic acid - glutamates | E 620 - 625 | quantum satis | |
| Ribonucleotides | E 626 - 635 | quantum satis | |
| 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 seasonings, for example curry powder, tandoori Period of application: until 31 July 2014 |
| Group III, Colours with combined maximum limit | Group III | 500 mg/kg | only seasonings, for example curry powder, tandoori Period of application: until 31 July 2014 |
Source : Commission européenne, portail FIP, capture du 2026-09-03.