Talc — E 553b
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additifs alimentairesregistre
E 553bn° E
6conditions d’emploi
2règlements cités
Talc figure au registre additifs alimentaires de l’Union européenne, sous le numéro E 553b, avec 6 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
| Note | Substance is included in E 551 - 559, see also authorisation for Group E 551 - 559 |
|---|---|
| Type | substanceFAD |
| Numéro E | E 553b |
| Member of f a d group | 364948 |
| Restriction type | FAD_RT_QS |
| Commentaire de restriction | only rice |
| Commentaire de restriction | only surface treatment of sausages |
| Restriction type | FAD_RT_ML |
| Restriction value | 5400 |
| Restriction unit | FAD_RU_MGK |
| Commentaire de restriction | only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012 |
| 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) 675/2012 of 23/07/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of Talc (E 553b) and Carnauba wax (E903) on unpeeled coloured boiled eggs and the use of Shellac (E904) on unpeeled boiled eggs. TEXT with EEA relevance |
| Legislation text | (EU) No 0675/2012 |
| Oj number | L 196 |
| Oj page | 54 |
| Domain code | fin |
| Authorisation type code | fad_auth |
Conditions d’emploi — 6
| Niv. | Catégorie d’aliment | Restriction | Commentaire |
|---|---|---|---|
| 5.3 | chewing gum | quantum satis | |
| 6.1 | whole broken or flaked grain | quantum satis | only rice |
| 8.2 | Meat preparations as defined by Regulation (EC) No 853/2004 | quantum satis | only surface treatment of sausages |
| 8.3.1 | Non-heat-treated processed meat | quantum satis | only surface treatment of sausages |
| 8.3.2 | Heat-treated meat products | quantum satis | only surface treatment of sausages |
| 10.2 | processed eggs and egg products | 5400 mg/kg | only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012 |
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) 675/2012 of 23/07/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of Talc (E 553b) and Carnauba wax (E903) on unpeeled coloured boiled eggs and the use of Shellac (E904) on unpeeled boiled eggs. TEXT with EEA relevance
Source : Commission européenne, portail FIP, registre « additifs alimentaires », capture du 2026-09-03.