Decree of the Ministry of Health No. 298 / 1997 Coll.
Ordinance of the Ministry of Health laying down the chemical health requirements for each type of food and food raw material, their conditions of use, their labelling on packaging, the purity and identity requirements for additives and food supplements, and the microbiological requirements for food supplements and additives
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Order
Effective from 12.12.1997
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298
DECLARATION
Ministry of Health
of 28 November 1997
laying down the chemical health requirements for each type of food and food raw material, their conditions of use, their labelling on packaging, the purity and identity requirements for additives and food supplements and the microbiological requirements for food supplements and additives
According to Article 19 (a) and (b) of Act No. 110 / 1997 Coll., on Food and Tobacco Products, and amending and supplementing certain related laws (hereinafter referred to as "the Act '), the Ministry of Health provides:
(1) This decree sets out the quantities and types of food supplements, additives, contaminants, toxicologically relevant flavourings, aids which may be present in foods and food ingredients, their conditions of use, food and food ingredients in which they may be present and their labelling on packaging. Furthermore, this decree sets out the purity and identity requirements for additives and food supplements and the microbiological requirements for additives and food supplements. Radiological indicators provide for a specific Regulation (1)
(2) This decree does not apply to bottled water.2)
(1) Foodstuffs and food ingredients which contain a maximum authorised quantity of additives, aids and flavourings may not be put into circulation. (3) The maximum quantity allowed for additives shall be fixed by the numerical value or by the quantity necessary to achieve the intended technological effect while maintaining good manufacturing practice (hereinafter referred to as "the necessary quantity").
(2) The following limit values are used to evaluate the occurrence of individual contaminants in food:
(a) a maximum quantity exceeding which food and food material are excluded from circulation;
(b) the quantity permitted; the conditions for food assessment under this limit value are laid down in Annex 3,
(c) the special quantity to be fixed for foods for particular nutritional uses; (4) if this value is exceeded, the food may not be used for the intended special purpose.
(3) Food supplements may be used to enrich foods up to a fixed percentage of the reference daily dose; foods containing higher quantities may not be put into circulation.
(1) The additives which may be present in foodstuffs, indicating their code under which the additive is labelled in the European Union code system, their breakdown into categories, limits and other conditions of their use and labelling on packaging are laid down in Annex 1.
(2) The substances which may be used for the flavouring of foodstuffs and for the manufacture of flavouring preparations and aromas, the limits and other conditions of their use and the labelling on packaging are set out in Annex 2.
(3) Contaminating substances, toxicologically relevant substances and substances resulting from the activity of micro-organisms, the limits and other conditions for their presence in food and the assessment method set out in Annex 3.
(4) Excipients which may be used for the manufacture of foodstuffs, food raw materials and flavourings, limits and other conditions of their use and labelling are laid down in Annex 6.
(5) The food supplements which may be used to enrich foodstuffs, their form, limits and other conditions of use and labelling are set out in Annex 7.
(1) Substances used for the manufacture of foodstuffs as food supplements, as well as quininhydrochloride, quininsulfate, caffeine, caffeine monohydrate and pancreatitis shall comply with the identity and purity requirements laid down for these substances by the purity rules for substances used for the manufacture of medicinal products. 5)
(2) Substances used for the manufacture of foodstuffs as additives must comply with the identity and purity requirements laid down for these substances in Annexes 8 to 10. Flavourings and excipients shall have the necessary degree of purity required for food production purposes.
(3) For substances which may be used as a food supplement or additive, purity and identity shall be evaluated according to the purpose for which the substance was used in the manufacture of the food.
(1) In order to achieve an easy and accurate dosage of food supplements and additives in food production, these substances are also authorised to be used individually or in a mixture in the diluted form.
(2) The purity and identity of food supplements and additives used for the preparation of diluted forms must comply with the requirements laid down in Section 4. Water, food, food raw materials and media and solvents authorised for this purpose may be used to dilute these substances (Annex 1, Part 12).
(3) In order to ensure the stability of diluted forms, they may be used:
(a) without restriction those additives which are authorised for use in the manufacture of foodstuffs in the necessary quantity (Annex No 1);
(b) the preservatives listed in Annex 1 only in the quantity needed for that purpose.
(4) The quantity of undesirable additives and contaminants the content of which is limited in the pure substance (in the food supplement and additive) or in the Annexes to this Decree, must be reduced in diluted forms in proportion to the degree of dilution and, in the case of contaminants, also in proportion to the content of the substance used for dilution.
(1) Food supplements, additives and their diluted forms must not contain micro-organisms and microbial metabolites, causing a disease from food, in quantities exceeding the maximum limit values laid down in the specific regulation.6) In view of the occurrence of bacterial disease agents from food, food supplements, additives and their diluted forms shall be evaluated as a category of food not intended for direct consumption according to a specific regulation. 5)
(2) Other microbiological requirements for each additive are set out in Annex 8.
The Directive of the Ministry of Health of the Czech Socialist Republic - the main hygienist of the Czech Socialist Republic no. 50 / 1978 sb. Hygienic regulations, on foreign substances in food, notified in amount 21 / 1978 sb., as amended by the Directive of the Ministry of Health of the Czech Socialist Republic - Main hygienist of the Czech Socialist Republic no. 63 / 1984 sb. Hygienic regulations, notified in amount 19 / 1984 sb., and the Directive of the Ministry of Health of the Czech Socialist Republic - Main hygienist of the Czech Socialist Republic no. 69 / 1986 sb.
This decree shall take effect on the day of its publication.
Minister:
PhDr.
Příloha č. 1
Annex No 1 to Decree No 298 / 1997 Coll.
SUBSTANCES APPLICABLE
Conditions of use of additives.
(1) Substance may only be used if it is technologically justified. Additional substances are classified in these categories according to the purpose of use
(a) antioxidants, which are substances which prolong the durability of foodstuffs and protect them against destruction caused by oxidation, such as fat gluing and colour changes of foodstuffs,
(b) dyes which are substances which grant food a colour that it would not have had, or which reconstruct a colour that has been damaged or weakened during the technological process,
(c) preservatives which are substances which prolong the shelf-life of foodstuffs and which protect them against destruction caused by the activity of micro-organisms;
(d) acids which are substances which increase the acidity of the food or which give it an acid taste;
(e) acidity regulators, which are substances which alter or maintain the acidity or alkalinity of food;
(f) melting salts, which are substances which alter the protein properties in the manufacture of processed cheese to avoid the separation of fat;
(g) pendants which are substances or mixtures of substances which generate gases and thus increase the volume of dough;
(h) sweeteners which are substances which give the food a sweet taste and which are not among the monosaccharides and disaccharides;
(i) flavourings which are substances which highlight the already existing taste or smell of the food;
(j) thickeners which are substances which increase the viscosity of the food;
(k) gelling substances which are substances which give food texture by producing gel;
(l) modified starches: substances obtained by chemical changes in edible starches in their native state or in starches previously modified by physical or enzyme processes or modified by the action of acids, bases or bleaching agents;
(m) stabilisers which are substances which allow the physical characteristics of the food to be maintained. The stabilisers include substances that allow the maintenance of a homogeneous dispersion of two or more non-mixed substances in the food. This includes substances that stabilise, maintain or strengthen the existing colouring of food,
(n) emulsifiers, which are substances which permit or maintain a uniform mixture of two or more non-mixed liquid phases;
(o) carriers and solvents, which are substances used for dissolution, dilution, dispersion (dispersion) and other physical treatment of the additive, food supplement and flavouring, without altering their technological function or having their own technological effect and whose use facilitates the handling, application or use of the additive;
(p) anti-caking substances which are substances that reduce the tendency of individual food particles to stick to each other;
(q) polishing agents, which are substances which, when applied to the outer surface, give the food a shiny appearance or create a protective coating. Seals which are edible or easily removable shall not be considered as polishing agents,
(r) packaging gases which are gases other than air which are introduced into the packaging before, during or after filling the food into the packaging;
(s) propellants which are gases other than air which expel the food from the packaging;
(t) anti-foaming agents which are substances which prevent foaming or reducing foaming;
(u) foaming substances which are substances which allow the formation of a uniform dispersion of the gaseous phase in a liquid or solid food;
(v) humidifying substances which are substances which protect food from drying out by acting against the effects of air with low relative humidity. They are also substances that encourage the dissolution of powdered food in an aqueous environment,
(w) fillers which are substances which contribute to the volume of food without significantly increasing its energy value;
(x) reinforcing substances which are substances which make the tissues of fruit and vegetables firm or fragile, or which maintain or maintain such strength, and substances which, in response to gelling substances, solidify gels;
(y) sequestrants which are substances which produce chemical complexes with metal ions;
(z) flour enhancers, which are substances other than emulsifiers which are added to flour or into dough to improve baker's quality.
(2) Additional substances may only be used in the manufacture of food listed for each substance up to a maximum of the maximum authorised quantity. Foodstuffs intended for further processing may contain additives only if the presence of such additives is authorised by this decree in the foodstuffs which are produced from them. The maximum authorised quantity shall apply to foodstuffs in the state in which they are put into circulation, unless otherwise specifically provided.
(3) Additional substances for which the maximum authorised quantity is not fixed at a numerical value in this Annex may be used in the manufacture of foodstuffs in the quantities strictly necessary to achieve the intended technological effect and while maintaining the principles of good manufacturing practice (hereinafter referred to as "the necessary quantity"). The use of the substance must not lead to misleading consumers.
(4) Additional substances which may be used in the necessary quantities shall not be used for the manufacture of unprocessed foodstuffs, honey, unemulsified fat and oils, butter, pasteurised or sterilised (including UHT sterilisation) milk (low-fat, semi-fatty and whole) and cream, unflavoured milk products, mineral water, coffee, except aromatized instant coffee, unflavoured tea, sugar, pasta, unflavoured buttermilk, except where expressly permitted. Unprocessed food means food which has not undergone a technological march which would cause a substantial change in the original state of the food, such as foods cleaned, cut, peeled, shelled, ground, cut, cut, prepared, chilled, frozen, whether or not unpacked, packed or in a protective atmosphere.
(5) Foodstuffs referred to in Part 2 may contain only the additives mentioned for them by name, in the quantity specified here. The infant formula referred to in Part 3 may contain only additives authorised in that Part up to the quantities specified here.
(6) The presence of the additive shall also be considered authorised if it has been transferred to the food from its individual ingredients. At the same time, the following conditions must be met:
(a) the additive is authorised in this food ingredient.
(b) the consumer has been informed of the presence of all ingredients by means of an extract of the additives indicated on the packaging, with compliance with all labelling requirements laid down in this Decree and with specific provisions, 1 /
(c) the additive thus transferred to the food does not fulfil a technological function;
(d) the final product of which the ingredient is part does not contain an additive to a greater extent than the quantity that would be transferred from the ingredients used in compliance with good manufacturing practice.
(7) The additional substances contained in the food as a result of transmission are to be included in packaging only if:
(a) an ingredient containing an additive in the final product by the eye, identifiable as a specific part of the food; This applies only to cases where the additive is a dye,
(b) a sulphur dioxide content in the final product of more than 50 mg.kg-1 or mg.l-1, if not vine wine,
(c) an ingredient containing an additive manufactured from a chemically preserved preparation and containing residual preservatives resulting in a sorbic acid content of more than 100 mg.kg-1 in the final product, or benzoic acid of more than 50 mg.kg-1, or sulphur dioxide of more than 50 mg.kg-1 or, where appropriate, mg.l-1
(8) The presence of the additives present in the food must be indicated on the packaging in descending order of the decreasing quantity contained in the food. The presence of the additive shall be indicated by the name of the substance or the code number (E no.2 /) and, if provided for in this Decree, by its quantity and data on the possibility of adversely affecting human health. For substances belonging to the categories of antioxidants, dyes, preservatives, acids, acidity regulators, melting salts, quilting agents, sweeteners, flavourings or flavourings, thickeners, gelling agents (gelling agents), modified starch, stabilisers, emulsifiers, anti-caking agents, anti-foaming agents, polishing agents, flour enhancers, must be indicated next to the name of the substance or the designation of the substance by a code number (E number) also the name of the substance to which the substance referred to in paragraph 1 belongs. Where a substance belongs to several categories of use, the name of the category corresponding to the purpose for which the substance is used in the food shall be given. In the case of a designation, modified starch 'must be accompanied by a generic designation of starch according to the plant from which the starch comes whenever this ingredient may contain gluten. Foods for which durability has been extended by the use of packaging gases shall be marked with the indication "Packed in a protective atmosphere'. The presence of sulphur dioxide and sorbic acid shall not be indicated for vine wine.
(9) The particulars referred to in paragraph 8 shall be made in sufficient contrast to the background of the packaging.
(10) Data on additives need not be provided for:
(a) fresh fruit, vegetables and potatoes which have not been peeled, sliced or treated in a similar manner;
(b) sodium water,
(c) yeast vinegar obtained exclusively from a single raw material, provided that no additive has been used in the manufacture.
(11) The additional substances, their mixtures or their diluted forms, intended for sale to the consumer, shall bear the following particulars in the Czech language on the packaging intended for consumers, in addition to those provided for by law:
(a) the name of the product including the designation of the category to which the product belongs pursuant to paragraph 1 or the name of the additive in the case of a pure substance or its simple diluted mixture;
(b) the word "for food" or the closer identification of the group, sub-group or individual food for which the product is intended,
(c) a list of all ingredients, in descending order of decreasing quantities, if the mixture of additives or their diluted form contains in addition to the basic additive, other ingredients such as other additives, carriers and solvents or foodstuffs. Other ingredients having the character of the additive shall be given by the names of the categories and the name of the substance or the code number according to the principles referred to in paragraph 8,
(d) instructions for use, adjusted to ensure that the maximum authorised quantity for any additive contained in the preparation, mixture or diluted form is not exceeded. Where the additive, mixture or diluted form is intended for the preparation of several groups or food species, such instructions shall be provided for each of these groups or species,
(e) storage or storage particulars where the nature of the product requires such data.
(12) The other additives, their mixtures or their diluted forms must be labelled on the packaging in addition to the particulars laid down by law with the following particulars in the Czech language:
(a) the designation of the category referred to in paragraph 1 of Part 1 or the name of the additive in the case of a pure substance or its simple diluted mixture;
(b) the words "for food" or by the closer identification of the food group or individual food for which the product is intended,
(c) a list of all ingredients, in descending order of decreasing quantities, if any other ingredients, such as other additives, carriers and solvents or foodstuffs, are included in the mixture or diluted form in addition to the basic additive;
(d) the quantity of each ingredient or group of ingredients for which the maximum authorised quantity in the food or food group for which the product is intended is laid down in this Decree. This information may be replaced on the packaging by a declaration stating that the manufacturer's intended dosage guarantees compliance with the requirements of this Order,
(e) minimum durability,
(f) storage or storage where the nature of the product requires such information
(13) They shall not be considered as additives
(a) substances which are themselves food;
(b) substances which are natural food ingredients such as carbohydrates;
(c) excipients,
(d) flavouring substances;
(e) substances added to foods to adjust nutritional value (for example, minerals, trace elements and vitamins),
(f) substances used in the manufacture of drinking water,
(g) liquid preparations containing pectin derived from dried apple pulp or parts of citrus bark;
(h) gum bases,
(i) dextrins intended for the manufacture of foodstuffs, roasted or dextrinated starch, starch modified by the action of acid, alkali or amylolytic enzymes, bleached or physically modified starches, if intended for the manufacture of foodstuffs,
(j) ammonium chloride,
(k) blood plasma, edible gelatin, protein hydrolysates, amino acids and their salts (excluding glutamic acid, glycine, cystine and their salts), milk protein and glutene,
(l) caseinates and casein,
(m) edible salt,
n) inulin.
(14) The substances listed in the table may be added to all foodstuffs in the necessary quantities except those listed in Parts 2 and 3. Substances under E 407 and E 440 may be standardised with sugars provided that this is specified in the Appendix to the number and name of the substance.
Table
| Číslo E | Název |
|---|---|
| E 170 | Uhličitany vápenaté |
| (i) uhličitan vápenatý | |
| (ii) hydrogenuhličitan vápenatý | |
| E 260 | Kyselina octová |
| E 261 | (i) Octan draselný |
| E 262 | Octany sodné |
| (i) octan sodný | |
| (ii) hydrogenoctan sodný (diacetát sodný) | |
| E 263 | Octan vápenatý |
| E 270 | Kyselina mléčná |
| E 290 | Oxid uhličitý* |
| E 296 | Kyselina jablečná |
| E 300 | Kyselina askorbová |
| E 301 | Askorban sodný |
| E 302 | Askorban vápenatý |
| E 304 | Estery mastných kyselin askorbové kyseliny |
| (i) Askorbylpalmitát | |
| (ii) Askorbylstearát | |
| E 306 | Přírodní extrakt s vysokým obsahem tokoferolů |
| E 307 | Alfa-tokoferol |
| E 308 | Gamma-tokoferol |
| E 309 | Delta-tokoferol |
| E 322 | Lecitiny |
| E 325 | Mléčnan sodný |
| E 326 | Mléčnan draselný |
| E 317 | Mléčnan vápenatý |
| E 330 | Kyselina citronová |
| E 331 | Citronany sodné |
| (i) dihydrogencitronan sodný | |
| (ii) hydrogencitronan sodný | |
| (iii) citronan sodný | |
| E 332 | Citronany draselné |
| (i) dihydrogencitronan draselný | |
| (ii) citronan draselný | |
| E 333 | Citronany vápenaté |
| (i) hydrogencitronan vápenatý | |
| (ii) dihydrogencitronan vápenatý | |
| (iii) citronan vápenatý | |
| E 334 | Kyselilna vinná (L(+)-) |
| E 335 | Vinany sodné |
| (i) hydrogenvinan sodný | |
| (ii) vinan sodný | |
| E 336 | Vinany draselné |
| (i) hydrogenvinan draselný | |
| (ii) vinan draselný | |
| E 337 | Vinan sodno-draselný |
| E 350 | Jablečnany sodné |
| (i) jablečnan sodný | |
| (ii) hydrogenjablečnan sodný | |
| E 351 | Jablečnan draselný |
| E 352 | Jablečnany vápenaté |
| (i) jablečnan vápenatý | |
| (ii) hydrogenjablečnan vápenatý | |
| E 354 | Vinan vápenatý |
| E 380 | Citronan amonný |
| E 400 | Kyselina alginová |
| E 401 | Alginát sodný |
| E 402 | Alginát draselný |
| E 403 | Alginát amonný |
| E 404 | Alginát vápenatý |
| E 406 | Agar |
| E 407 | Karagenan |
| E 407 a | Guma Euchema |
| E 410 | Karubin** |
| E 412 | Guma guar** |
| E 413 | Tragant |
| E 414 | Arabská guma |
| E 415 | Xanthan** |
| E 417 | Guma tara** |
| E 418 | Guma gellan |
| E 422 | Glycerol |
| E 440 | Pektiny |
| (i) pektin | |
| (ii) amidovaný pektin | |
| E 460 | Celulózy |
| (i) mikrokrystalická celulóza | |
| (ii) prášková celulóza | |
| E 461 | Methylcelulóza |
| E 463 | Hydroxypropylcelulóza |
| E 464 | Hydroxypropylmethylcelulóza |
| E 465 | Ethylmethylcelulóza |
| E 466 | Karboxymethylcelulóza (synonymum: Sodná sůl karboxymethylcelulózy) |
| E 470 a | Soli (sodné, draselné a vápenaté) mastných kyselin z jedlých tuků |
| E 470 b | Hořečnaté soli mastných kyselin z jedlých tuků |
| E 471 | Mono- a diglyceridy mastných kyselin (z jedlých tuků) |
| E 472 a | Estery mono- a diglyceridů mastných kyselin s kyselinou octovou |
| E 472 b | Estery mono- a diglyceridů mastných kyselin s kyselinou mléčnou |
| E 472 c | Estery mono- a diglyceridů mastných kyselin s kyselinou citrónovou |
| E 472 d | Estery mono- a diglyceridů mastných kyselin s kyselinou vinnou |
| E 472 e | Estery mono- a diglyceridů mastných kyselin s kyselinou mono- a diacetylvinnou |
| E 472 f | Směsné estery mono- a diglyceridů mastných kyselin s kyselinami octovou a vinnou |
| E 500 | Uhličitany sodné |
| (i) uhličitan sodný | |
| (ii) hydrogenuhličitan sodný | |
| (iii) ekvimolární směs uhličitanu sodného a hydrogenuhličitanu (synonymum: sesquikarbonát sodný) | |
| E 501 | Uhličitany draselné |
| (i) uhličitan draselný | |
| (ii) hydrogenuhličitan draselný | |
| E 503 | Uhličitany amonné |
| (i) uhličitan amonný | |
| (ii) hydrogenuhličitan amonný | |
| E 504 | Uhličitany hořečnaté |
| (i) uhličitan hořečnatý | |
| (ii) hydrogenuhličitan hořečnatý | |
| E 507 | Kyselina chlorovodíková |
| E 508 | Chlorid draselný |
| E 509 | Chlorid vápenatý |
| E 511 | Chlorid hořečnatý |
| E 513 | Kyselina sírová |
| E 514 | Sírany sodný |
| (i) síran sodný | |
| (ii) hydrogensíran sodný | |
| E 515 | Sírany draselné |
| (i) síran draselný | |
| (ii) hydrogensíran draselný | |
| E 516 | Síran vápenatý |
| E 524 | Hydroxid sodný |
| E 525 | Hydroxid draselný |
| E 526 | Hydroxid vápenatý |
| E 527 | Hydroxid amonný |
| E 528 | Hydroxid hořečnatý |
| E 529 | Oxid vápenatý |
| E 530 | Oxid hořečnatý |
| E 570 | Mastné kyseliny (z jedlých tuků) |
| E 574 | Kyselina glukonová |
| E 575 | Glukono-delta-lakton |
| E 576 | Glukonan sodný |
| E 577 | Glukonan draselný |
| E 578 | Glukonan vápenatý |
| E 640 | Glycin a jeho sodná sůl |
| E 938 | Argon* |
| E 939 | Helium* |
| E 941 | Dusík* |
| E 942 | Oxid dusný* |
| E 948 | Kyslík* |
| E 1200 | Polydextrózy |
| E 1404 | Oxidovaný škrob |
| E 1410 | Fosfátový monoester škrobu |
| E 1412 | Fosfátový diester škrobu |
| E 1413 | Monofosfát škrobového difosfátu |
| E 1414 | Acetylovaný škrobový difosfát |
| E 1420 | Acetylovaný škrob |
| E 1422 | Acetylovaný škrobový adipan |
| E 1440 | Hydroxypropylškrob |
| E 1442 | Hydroxypropyldiškrobový difosfát |
| E 1450 | Škrobový oktenylsukcinát sodný |
* Substances E 290, E 938, E 939, E 941, E 942 and E 948 may also be used in foodstuffs listed in Parts 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 and 15. However, E 942 must not be used for the manufacture of infant formulae.
* * Substances E 410, E 412, E 415 and E 417 which are rehydrated after ingestion must not be used for the production of dehydrated foods intended for rehydration at consumption.
Foodstuffs for the manufacture of which only a limited number of additives may be used
(1) In the manufacture of the foods listed in the table, the use of additives other than those listed in the table shall be permitted only if explicitly authorised for the substance and food listed in the table in other parts of this Annex. Substances listed in Parts 3 to 15 which may be used in the necessary quantities may only be added to the foodstuffs listed in that Part if expressly provided for.
(2) Where the use of the substances E 170, E 500, E 501, E 503, E 504, E 524, E 525, E 516, E 527, E 528, E 530 for cocoa and chocolate products is indicated, the maximum authorised quantity is determined by the quantity of the substance which is equivalent to the alkali value determined, expressed as potassium carbonate. These substances may be used individually or in combination. Even when used in combination, the sum of the quantities shall not exceed the maximum authorised quantity.
(3) Where the use of E 401, E 402, E 403, E 404, E 406, E407, E 410, E 412, E 415, E 418 is indicated for fruit spreads, these substances may be used individually or in combination. Even when used in combination, the sum of the quantities shall not exceed the maximum authorised quantity.
(4) The use of dyes and sweeteners for foodstuffs covered by this Part shall comply with the conditions laid down in Parts 5 and 8.
Table
| Název potraviny | Číslo E | Látka | NPM3/mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| čokoláda | E 322 | lecitiny | NM4/ |
| E 442 | amonné soli fosfatidových kyselin | 10000 | |
| kakao a výrobky z čokolády | E 170 | uhličitany vápenaté | 70000 v sušině bez tuku |
| E 322 | lecitiny | NM | |
| E 330 | kyselina citronová | 5000 | |
| E 334 | kyselina vinná | 5000 | |
| E 414 | arabská guma (jen k leštění povrchu) | NM | |
| E 422 | glycerol | NM | |
| E 440 | pektiny (jen k leštění povrchu) | NM | |
| E 471 | mono- a diglyceridy mastných kyselin | NM | |
| E 500 | uhličitany sodné | 70000 v sušině bez tuku | |
| E 501 | uhličitany draselné | 70000 v sušině bez tuku | |
| E 503 | uhličitany amonné | 70000 v sušině bez tuku | |
| E 504 | uhličitany hořečnaté | 70000 v sušině bez tuku | |
| E 524 | hydroxid sodný | 70000 v sušině bez tuku | |
| E 525 | hydroxid draselný | 70000 v sušině bez tuku | |
| E 526 | hydroxid vápenatý | 70000 v sušině bez tuku | |
| E 527 | hydroxid amonný | 70000 v sušině bez tuku | |
| E 528 | hydroxid hořečnatý | 70000 v sušině bez tuku | |
| E 530 | oxid hořečnatý | 70000 v sušině bez tuku | |
| ovocné šťávy 100% | E 300 | kyselina askorbová | NM |
| E 330 | kyselina citronová | 3000 | |
| ananasová šťáva 100% | E 296 | kyselina jablečná | 3000 |
| hroznová šťáva 100% | E 170 | uhličitany vápenaté | NM |
| E 336 | vinany draselné | NM | |
| ovocné nektary | E 270 | kyselina mléčná | 5000 |
| E 330 | kyselina citrónová | 5000 | |
| džemy. rosoly, marmelády, povidla a klevely | E 270 | kyselina mléčná | NM |
| E 296 | kyselina jablečná | NM | |
| E 300 | kyselina askorbová | NM | |
| E 327 | mléčnan vápenatý | NM | |
| E 330 | kyselina citrónová | NM | |
| E 331 | citronan sodný | NM | |
| E 333 | citronan vápenatý | NM | |
| E 334 | kyselina vinná | NM | |
| E 335 | vinan sodný | NM | |
| E 350 | jablečnan sodný | NM | |
| E 400 | kyselina alginová | 10000 | |
| E 401 | alginát sodný | 10000 | |
| E 402 | alginát draselný | 10000 | |
| E 403 | alginát amonný | 10000 | |
| E 404 | alginát vápenatý | 10000 | |
| E 406 | agar | 10000 | |
| E 407 | karagenan | 10000 | |
| E 410 | karubin | 10000 | |
| E 412 | guma guar | 10000 | |
| E 415 | xanthan | 10000 | |
| E 418 | guma gellan | 10000 | |
| E 440 | pektiny | NM | |
| E 509 | chlorid vápenatý | NM | |
| E 524 | hydroxid sodný | NM | |
| Zahuštěné mléko | E 300 | kyselina askorbová | NM |
| E 301 | askorban sodný | NM | |
| E 304 | estery kyseliny askorbové s mastnými kyselinami | NM | |
| E 322 | lecitiny | NM | |
| E 331 | citronan sodný | NM | |
| E 332 | citronan draselný | NM | |
| E 407 | karagenan | NM | |
| E 500(ii) | hydrogenuhličitan sodný | NM | |
| E 501(ii) | hvdrogenuhličitan draselný | NM | |
| E 509 | chlorid vápenatý | NM | |
| Tepelně opracovaná smetana | E 270 | kyselina mléčná | NM |
| E 322 | lecitiny | NM | |
| E 325 | mléčnan sodný | NM | |
| E 326 | mléčnan draselný | NM | |
| E 327 | mléčnan vápenatý | NM | |
| E 330 | kyselina citrónová | NM | |
| E 331 | citronany sodné | NM | |
| E 332 | citronany draselné | NM | |
| E 333 | citronany vápenaté | NM | |
| E 400 | kyselina alginová | NM | |
| E 401 | alginát sodný | NM | |
| E 402 | alginát draselný | NM | |
| E 403 | alginát amonný | NM | |
| E 404 | alginát vápenatý | NM | |
| E 406 | agar | NM | |
| E 407 | karagenan | NM | |
| E 410 | karubin | NM | |
| E 415 | xanthan | NM | |
| E 440 | pektiny | NM | |
| E 460 | celulózy | NM | |
| E 461 | methylcelulóza | NM | |
| E 463 | hydroxypropylcelulóza | NM | |
| E 464 | hydroxypropylmethylcelulóza | NM | |
| E 465 | ethylmethylcelulóza | NM | |
| E 466 | karboxymethylcelulóza | NM | |
| E 471 | mono- a diglyceridy mastných kyselin | NM | |
| E 508 | chlorid draselný | NM | |
| E 509 | chlorid vápenatý | NM | |
| E 1404 až E 1450 | modifikované škroby | NM | |
| Zmrazené nezpracované ovoce a zelenina | E 300 | kyselina askorbová | NM |
| E 301 | askorban sodný | NM | |
| E 302 | askorban vápenatý | NM | |
| E 330 | kyselina citrónová | NM | |
| Předvařená rýže | E 471 | mono- a diglyceridy mastných kyselin | NM |
| E 472 a | estery mono- a diglyceridů mastných kyselin s kyselinou octovou | NM | |
| Čerstvé ryby, korýši a měkkýši, včetně zmrazených | E 331 | citronany sodné | NM |
| E 332 | citronany draselné | NM | |
| E 333 | citronany vápenaté | NM | |
| Neemulgované tuky a oleje kromě olivového oleje a panenských olejů | E 304 | estery kyseliny askorbové s mastnými kyselinami | NM |
| E 306 | přírodní extrakt s obsahem tokoferolů | NM | |
| E 307 | alfa-tokoferol | NM | |
| E 308 | gamma-tokoferol | NM | |
| E 309 | delta-tokoferol | NM | |
| E 322 | lecitin | 30 000 | |
| E 330 | kyselina citrónová | NM | |
| E 331 | citronany sodné | NM | |
| E 332 | citronany draselné | NM | |
| E 333 | citronany vápenaté | NM | |
| E 471 | mono- a diglyceridy mastných kyselin | 10 000 | |
| Rafinovaný olivový olej | E 307 | alfa-tokoferol | 200 |
| Měkké zrající sýry | E 170 | uhličitany vápenaté | NM |
| E 504 | uhličitany hořečnaté | NM | |
| E 509 | chlorid vápenatý | NM | |
| E 575 | glukono-delta-Iakton | NM | |
| Polokonzervy a konzervy z ovoce a zeleniny | E 260 | kyselina octová | NM |
| E 261 | octan draselný | NM | |
| E 262 | octan sodný | NM | |
| E 263 | octan vápenatý | NM | |
| E 270 | kyselina mléčná | NM | |
| E 300 | kyselina askorbová | NM | |
| E 301 | askorban sodný | NM | |
| E 302 | askorban vápenatý | NM | |
| E 325 | mléčnan sodný | NM | |
| E 326 | mléčnan draselný | NM | |
| E 327 | mléčnan vápenatý | NM | |
| E 330 | kyselina citrónová | NM | |
| E 331 | citronany sodné | NM | |
| E 332 | citronany draselné | NM | |
| E 333 | citronany vápenaté | NM | |
| E 334 | kyselina vinná | NM | |
| E 335 | vinany sodné | NM | |
| E 336 | vinany draselné | NM | |
| E 337 | vinan sodno-draselný | NM | |
| E 509 | chlorid vápenatý | NM | |
| E 575 | glukono-delta-lakton | NM | |
| Tepelně neopracované polotovary z mletého masa a mělněného masa balené | E 300 | kyselina askorbová | NM |
| E 301 | askorban sodný | NM | |
| E 302 | askorban vápenatý | NM | |
| E 330 | kyselina citrónová | NM | |
| E 332 | citronany draselné | NM | |
| E 333 | citronany vápenaté | NM | |
| Chléb (druhy připravené výlučně z mouky, vody, soli, droždí, kypřících látek a koření) | E 260 | kyselina octová | NM |
| E 261 | octan draselný | NM | |
| E 262 | octan sodný | NM | |
| E 263 | octan vápenatý | NM | |
| E 270 | kyselina mléčná | NM | |
| E 300 | kyselina askorbová | NM | |
| E 301 | askorban sodný | NM | |
| E 302 | askorban vápenatý | NM | |
| E 304 | estery kyseliny askorbové s mastnými kyselinami | NM | |
| E 322 | lecitiny | NM | |
| E 325 | mléčnan sodný | NM | |
| E 326 | mléčnan draselný | NM | |
| E 327 | mléčnan vápenatý | NM | |
| E 471 | mono- a diglyceridy mastných kyselin | NM | |
| E 472 a | estery mono- a diglyceridů mastných kyselin s kyselinou octovou | NM | |
| E 472 d | estery mono- a mastných kyselin s kyselinou vinnou | NM | |
| E 472 e | estery mono- a diglyceridů s kyselinou mono- a diacetyl vinnou | NM | |
| E 472 f | estery mono- a diglyceridů s kyselinou octovou a vinnou | NM | |
| Nesušené (čerstvé) těstoviny | E 270 | kyselina mléčná | NM |
| E 300 | kyselina askorbová | NM | |
| E 301 | askorban sodný | NM | |
| E 322 | lecitiny | NM | |
| E 330 | kyselina citrónová | NM | |
| E 334 | kyselina vinná | NM | |
| E 471 | mono- a diglyceridy mastných kyselin | NM | |
| E 575 | glukono delta lakton | NM |
Additives which may be used for the manufacture of infant formulae
(1) Baby food, including foods, may contain an Arab rubber E 414 and a silica E 551, originating from added food supplements of not more than 10 000 mg each of these substances per kg of food supplement. It may also contain E 421 mannitol if it has been used as a carrier for vitamin B12 in at least 1 part of vitamin B12 per 1000 parts of mannitol.
(2) The maximum authorised quantity laid down in this Part shall apply to infant formulae prepared for consumption as specified by the manufacturer. For the sole purpose of producing infant formula for special purposes, the substance E 410 Karubin may be used at a maximum of 10 000 mg.l-1 of food prepared for consumption as specified by the manufacturer; These specific purposes are, in particular, the initial nutrition with increased viscosity necessary to prevent the return (regurgitation) of the food ingested.
Table 1
Additives which may be used for the manufacture of infant formulae, made on the basis of cow's milk and intended for the feeding of infants and young children until the end of the fourth month of the year if they cannot be breast-fed (infant formula) and for the production of milk for premature infants
| Číslo E | Látka | NPM mg.kg-1 |
|---|---|---|
| E 270 | kyselina mléčná (pouze L(+) forma) | NM |
| E 330 | kyselina citrónová | NM |
| E 306 | přírodní extrakt s vysokým obsahem tokoferolů | 10 |
| E 307 | alfa-tokoferol | 10 |
| E 308 | gamma-tokoferol | 10 |
| E 309 | delta-tokoferol | 10 |
| E 322 | lecitiny | 1000 |
| E 471 | mono- a diglyceridy mastných kyselin | 4000 |
Non-pathogenic microbial cultures producing L (+) lactic acid may be used to produce initial milk-based nutrition.
Lactic acid thus produced is not considered to be an additive and its presence may not be marked on the packaging.
When using E 322 and E 471 in combination, only a percentage of the maximum authorised quantity may be used for each substance so that the sum of these percentages does not exceed 100%.
When using E 306, E 307, E 308, and E 309 in combination, only a percentage of the maximum authorised quantity may be used for each substance so that the sum of these percentages does not exceed 100%.
Table 2
Additives which may be used in the manufacture of follow-on dairy foods produced on the basis of cow's milk and intended for infants from the end of the fourth month of age as part of their nutrition (follow-on dairy) and in the manufacture of milk preparations with hydrolysed protein
| Číslo E | Látka | NPM mg.l-1 |
|---|---|---|
| E 270 | kyselina mléčná (pouze L(+)forma) | NM |
| E 330 | kyselina citrónová | NM |
| E 306 | přírodní extrakt s vysokým obsahem tokoferolů | 10 |
| E 307 | alfa-tokoferol | 10 |
| E 308 | gamma-tokoferol | 10 |
| E 309 | delta-tokoferol | 10 |
| E 322 | lecitiny | 1000 |
| E 471 | mono- a diglyceridy mastných kyselin | 4000 |
| E 407 | karagenan | 300 |
| E 410 | karubin | 1000 |
| E 412 | guma guar | 1000 |
| E 440 | pektiny (pouze pro okyselenou dětskou výživu) | 5000 |
Non-pathogenic microbial cultures producing L (+) -lactic acid may be used to produce acidic products. Lactic acid thus produced is not considered to be an additive and its presence may not be marked on the packaging.
When using E 322 and E 471 in combination, only a percentage of the maximum permitted quantities may be used for each substance so that the sum of these percentages does not exceed 100%.
When using E 407, E 410 and E 412 in combination, only a percentage of the maximum permitted quantities may be used for each substance so that the sum of these percentages does not exceed 100%.
Only for the purposes of the manufacture of follow-on dairy foods for special purposes, the substance E 410 Karubin may be used in a maximum quantity of 10 000 mg.l-1 of food prepared for consumption as specified by the manufacturer; These specific purposes are, in particular, follow-on milk nutrition with increased viscosity necessary to prevent the return (regurgitation) of the consumed diet.
Table 3
Additives which may be used in the manufacture of non-lactic-type foods and foods (hereinafter referred to as "food ')
Table 3a
The substances listed in this table may only be used to adjust the pH of all foods:
| Číslo E | Látka | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|
| E 170 | uhličitany vápenaté E 260 kyselina octová | NM |
| E 261 | octany draselné | NM |
| E 262 | octany sodné | NM |
| E 263 | octany vápenaté | NM |
| E 270 | kyselina mléčná pouze L(+) - forma | NM |
| E 296 | kyselina jablečná | NM |
| E 325 | mléčnan sodný pouze L(+) - forma | NM |
| E 326 | mléčnan draselný pouze L(+) - forma | NM |
| E 327 | mléčnan vápenatý pouze L(+) - forma | NM |
| E 330 | kyselina citrónová | NM |
| E 331 | citronany sodné | NM |
| E 332 | citronany draselné | NM |
| E 333 | citronany vápenaté | NM |
| E 338 | kyselina fosforečná | 1000 počítáno jako P2O5 |
| E 507 | kyselina chlorovodíková | NM |
| E 524 | hydroxid sodný | NM |
| E 525 | hydroxid draselný | NM |
| E 526 | hydroxid vápenatý | NM |
Table 3b
The substances listed here may only be used as part of the cropping agents for bakers' products for foods:
| Číslo E | Látka | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|
| E 500 | uhličitany sodné | NM |
| E 501 | uhličitany draselné | NM |
| E 503 | uhličitany amonné | NM |
Table 3c
Substances used in the manufacture of foods individually or in combination, expressed as ascorbic acid, may only be used in total up to the maximum authorised quantities:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 300 | kyselina L - askorbová | Nápoje a kašovitá výživa na bázi ovoce a zeleniny, šťávy | 300 |
| Potraviny s obsahem tuku na bázi obilovin včetně piškotů, sušenek a sucharů | 200 | ||
| E 301 | askorban sodný | Nápoje na bázi ovoce a zeleniny, šťávy | 300 |
| Potraviny s obsahem tuku na bázi obilovin včetně piškotů, sušenek a sucharů | 200 | ||
| E 302 | askorban vápenatý | Nápoje na bázi ovoce a zeleniny, šťávy | 300 |
| Potraviny s obsahem tuku na bázi obilovin včetně piškotů, sušenek a sucharů | 200 |
Table 3d
Substances used in the manufacture of foods individually or in combination may only be used in total up to the maximum permitted quantities:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 304 | L-askorbylpalmitát | Obilné výrobky, piškoty, sušenky a suchary s obsahem tuku | 100 |
| E 306 | přírodní extrakt s obsahem tokoferolů | Obilné výrobky, piškoty, sušenky a suchary s obsahem tuku | 100 |
| E 307 | alfa - tokoferol | Obilné výrobky, piškoty, sušenky a suchary s obsahem tuku | 100 |
| E 308 | gamma - tokoferol | Obilné výrobky, piškoty, sušenky a suchary s obsahem tuku | 100 |
| E 309 | delta- tokoferol | Obilné výrobky, piškoty, sušenky a suchary s obsahem tuku | 100 |
Table 3e
Substances used in the manufacture of foods individually or in combination, expressed as P2O5, may only be used in total up to the maximum authorised quantities:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 339 | fosforečnany sodné | Obilné výrobky | 1000 |
| E 340 | fosforečnany draselné | Obilné výrobky | 1000 |
| E 341 | fosforečnany vápenaté | Obilné výrobky | 1000 |
Table 3f
The use of lecithin in the production of feed shall be authorised only as follows:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 322 | lecitiny | Piškoty, sušenky a suchary, obilné výrobky, ostatní druhy dětské výživy | 10000 |
Table 3g
Substances used in the manufacture of foods individually or in combination may only be used in total up to the maximum permitted quantities:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 471 | mono- a di- glyceridy mastných kyselin | Piškoty, sušenky a suchary, obilné výrobky, ostatní druhy dětské výživy | 5000 |
| E 472 a | estery mono- a diglyceridů s kyselinou octovou | Piškoty, sušenky a suchary, obilné výrobky, ostatní druhy dětské výživy | 5000 |
| E 472 b | estery mono- a diglyceridů s kyselinou mléčnou | Piškoty, sušenky a suchary, obilné výrobky, ostatní druhy dětské výživy | 5000 |
| E 472 c | estery mono- a diglyceridů s kyselinou citrónovou | Piškoty, sušenky a suchary, obilné výrobky, ostatní druhy dětské výživy | 5000 |
Table 3h
Substances used in the manufacture of foods, individually or in combination, in total, shall not exceed the maximum permitted quantities:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 400 | kyselina alginová | Dezerty a pudinky | 500 |
| E 401 | alginát sodný | Dezerty a pudinky | 500 |
| E 402 | alginát draselný | Dezerty a pudinky | 500 |
| E 404 | alginát vápenatý | Dezerty a pudinky | 500 |
Table 3i
Substances used in the manufacture of foods individually or in combination in total up to the maximum authorised quantities:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 410 | karubin | Příkrmy | 10000 |
| Bezlepkové obilné výrobky | 20000 | ||
| E 412 | guma guar | Příkrmy | 10000 |
| Bezlepkové obilné výrobky | 20000 | ||
| E 414 | arabská guma | Příkrmy | 10000 |
| Bezlepkové obilné výrobky | 20000 | ||
| E 415 | xanthan | Příkrmy | 10000 |
| Bezlepkové obilné výrobky | 20000 | ||
| E 440 | pektiny | Příkrmy | 10000 |
| Bezlepkové obilné výrobky | 20000 |
Table 3j
As anti-caking agent, it may be used in the manufacture of foods:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 551 | oxid křemičitý | Sypké obilné výrobky | 2000 |
Table 3k
Substances used in the manufacture of complementary foods, individually or in combination, in total up to the maximum authorised quantities as part of the fermentation preparation used:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 334 | kyselina vinná pouze L(+) - forma | Piškoty, sušenky a suchary | 5000 |
| E 335 | vinan sodný pouze L(+) - forma | Piškoty, sušenky a suchary | 5000 |
| E 336 | vinan draselný pouze L(+) - forma | Piškoty, sušenky a suchary | 5000 |
| E 354 | vinan vápenatý pouze L(+) - forma | Piškoty, sušenky a suchary | 5000 |
| E 450 a | dihydrogen-difosforečnan sodný | Piškoty, sušenky a suchary | 5000 |
| E 575 | glukono-delta-lakton | Piškoty, sušenky a suchary | 5000 |
Table 3l
Substances used in the manufacture of foods individually or in combination in total up to the maximum authorised quantities:
| Číslo E | Látka | Název potraviny | NPM mg.l-1 resp. mg.kg-1 |
|---|---|---|---|
| E 1404 | oxidovaný škrob | příkrmy | 50000 |
| E 1410 | fosfátový monoester škrobu | příkrmy | 50000 |
| E 1412 | fosfátový diester škrobu | příkrmy | 50000 |
| E 1413 | monofosfát škrobového difosfátu | příkrmy | 50000 |
| E 1414 | acetylovaný škrobový difosfát | příkrmy | 50000 |
| E 1420 | acetylovaný škrob | příkrmy | 50000 |
| E 1422 | acetylovaný škrobový adipan | příkrmy | 50000 |
| E 1450 | škrobový oktenyl-sukcinát sodný | příkrmy | 50000 |
Antioxidants
(1) Substances which may be used in general in the manufacture of foodstuffs, in particular as antioxidants in the necessary quantities, are set out in Table 1
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Regulation Information
| Citation | Decree of the Ministry of Health No. 298 / 1997 Coll., laying down chemical requirements for the health of individual food and food ingredients, their conditions of use, their labelling on packaging, the purity and identity requirements of additives and food supplements and the microbiological requirements for food supplements and additives |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 12.12.1997 |
|---|---|
| Effective from | 12.12.1997 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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