Natamycin — E 235
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additifs alimentairesregistre
E 235n° E
4conditions d’emploi
3règlements cités
Natamycin figure au registre additifs alimentaires de l’Union européenne, sous le numéro E 235, avec 4 conditions d’emploi par catégorie d’aliment.
⚠️ « Autorisé » n’est pas « sans danger » : c’est un registre réglementaire, pas un avis sanitaire.
Ce que le registre en dit
| Type | substanceFAD |
|---|---|
| Numéro E | E 235 |
| Restriction type | FAD_RT_ML |
| Restriction unit | FAD_RU_MGK |
| Commentaire de restriction | only surface treatment of dried cured sausages |
| Note de restriction | mg/dm 2 surface (not present at a depth of 5 mm) |
| Restriction unit | FAD_RU_MGD |
| Commentaire de restriction | surface (not present at a depth of 5 mm). Only for the external treatment of uncut hard, semi-hard and semi-soft cheese |
| Règlement | Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. |
| Legislation text | (EU) No 1129/2011 |
| Oj number | L295 |
| Règlement | Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. |
| Legislation text | (EU) No 438/2013 |
| Eurlex link | http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF |
| Oj number | L129 |
| Oj page | 28 |
| Règlement | Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. |
| Legislation text | (EU) No 2015/0647 |
| Oj number | 107 |
| Domain code | fin |
| Authorisation type code | fad_auth |
Conditions d’emploi — 4
| Niv. | Catégorie d’aliment | Restriction | Commentaire |
|---|---|---|---|
| 8.3.1 | Non-heat-treated processed meat | 1 mg/kg | only surface treatment of dried cured sausages |
| 8.3.2 | Heat-treated meat products | 1 mg/kg | only surface treatment of dried cured sausages |
| 1.7.2 | ripened cheese | 1 mg/dm² | surface (not present at a depth of 5 mm). Only for the external treatment of uncut hard, semi-hard and semi-soft cheese |
| 1.7.6 | cheese products (excluding products falling in category 16) | 1 mg/dm² | surface (not present at a depth of 5 mm). Only for the external treatment of uncut hard, semi-hard and semi-soft cheese |
Règlements cités
- Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance.
- Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance.
- Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance.
Source : Commission européenne, portail FIP, registre « additifs alimentaires », capture du 2026-09-03.