ORDIN   Nr. 438/295 din 18 iunie 2002

pentru aprobarea Normelor privind aditivii alimentari destinati utilizarii in produsele alimentare pentru consum uman*)

ACT EMIS DE: MINISTERUL SANATATII SI FAMILIEI

              Nr. 438 din 18 iunie 2002
              MINISTERUL AGRICULTURII, ALIMENTATIEI SI PADURILOR
              Nr. 295 din 12 iulie 2002
ACT PUBLICAT IN: MONITORUL OFICIAL  NR. 722 bis  din  3 octombrie 2002

    *) Ordinul nr. 438/295 a fost publicat in Monitorul Oficial al Romaniei, Partea I, nr. 722 din 3 octombrie 2002, si este reprodus si in acest numar bis.

    Ministrul sanatatii si familiei si ministrul agriculturii, alimentatiei si padurilor,
    in temeiul art. 13 din Ordonanta de urgenta a Guvernului nr. 97/2001 privind reglementarea productiei, circulatiei si comercializarii alimentelor, a Hotararii Guvernului nr. 22/2001 privind organizarea si functionarea Ministerului Sanatatii si Familiei, cu modificarile si completarile ulterioare, si a Hotararii Guvernului nr. 362/2002 privind organizarea si functionarea Ministerului Agriculturii, Alimentatiei si Padurilor,
    vazand Referatul de aprobare al Directiei generale de sanatate publica nr. DB/7.185/2002 si Referatul de aprobare al Directiei de industrie alimentara, standarde, marci si licente nr. 150.062/2002,
    emit urmatorul ordin:

    Art. 1
    Se aproba Normele privind aditivii alimentari destinati utilizarii in produsele alimentare pentru consum uman, prevazute in anexa care face parte integranta din prezentul ordin.
    Art. 2
    Directia generala de sanatate publica si Inspectia Sanitara de Stat din cadrul Ministerului Sanatatii si Familiei si directiile de sanatate publica judetene si a municipiului Bucuresti, impreuna cu Directia de industrie alimentara, standarde, marci si licente din cadrul Ministerului Agriculturii, Alimentatiei si Padurilor si directiile generale pentru agricultura si industrie alimentara judetene si a municipiului Bucuresti vor aduce la indeplinire prevederile prezentului ordin.
    Art. 3
    Prezentul ordin abroga cap. IV, art. 73 - 80, din Ordinul ministrului sanatatii nr. 975/1998 privind aprobarea Normelor igienico-sanitare pentru alimente.
    Art. 4
    Prezentul ordin va fi publicat in Monitorul Oficial al Romaniei, Partea I, si va intra in vigoare in termen de 12 luni de la data publicarii.

                    Ministrul sanatatii si familiei,
                             Daniela Bartos

          p. Ministrul agriculturii, alimentatiei si padurilor,
                               Petre Daea,
                            secretar de stat

    ANEXA 1*)

    *) Anexa este reprodusa in facsimil.

                                  NORME
privind aditivii alimentari destinati utilizarii in produsele alimentare pentru consum uman

    CAP. 1
    Dispozitii generale

    Art. 1
    (1) Prezentele norme se aplica la aditivii alimentari ale caror categorii sunt cuprinse in anexa I, care sunt utilizati sau destinati utilizarii sub forma de ingrediente la fabricarea sau pregatirea unui produs alimentar si care sunt prezenti in produsul finit ca atare sau intr-o forma modificata.
    (2) In sensul prezentelor norme prin "aditivi alimentari" se intelege orice substanta care in mod normal nu este consumata ca aliment in sine si care nu este utilizata ca ingredient alimentar caracteristic, avand sau nu o valoare nutritiva, prin a carei adaugare intentionata la produsele alimentare in scopuri tehnologice pe parcursul procesului de fabricare, prelucrare, preparare, tratament, ambalare, transport sau depozitare a unor asemenea produse alimentare, devine sau poate deveni ea insasi sau prin derivatii sai, direct sau indirect, o componenta a acestor produse alimentare.
    (3) Prezentele norme nu se aplica in urmatoarele cazuri:
    a) auxiliari tehnologici;
    b) substante utilizate pentru protectia plantelor si a produselor vegetale in conformitate cu reglementarea nationala aplicabila in domeniul fitosanitar;
    c) arome destinate utilizarii in produsele alimentare conform reglementarii nationale aplicabile in acest domeniu;
    d) substante adaugate in produsele alimentare ca elemente nutritive: elemente minerale, vitamine si altele asemenea.
    Art. 2
    (1) Pentru toate categoriile de aditivi alimentari din anexa I pentru care s-au intocmit liste, pot fi utilizati la fabricarea sau pregatirea produselor alimentare numai acei aditivi alimentari inclusi in asemenea liste si numai in conditiile de utilizare mentionate in acestea.
    (2) Includerea aditivilor alimentari in una din categoriile anexei I se va efectua pe baza functiei principale asociate in mod normal cu aditivul alimentar in cauza. Includerea aditivului intr-o categorie specifica nu exclude posibilitatea ca aditivul sa fie autorizat pentru alte functii.
    (3) Aditivii alimentari se vor include in liste pe baza criteriilor generale descrise in anexa II.
    Art. 3
    Criteriile de puritate generale si specifice pentru anumite categorii de aditivi alimentari sunt prevazute la art. 19.
    Art. 4
    In cazul in care, urmare aparitiei unor informatii noi sau a unor reevaluari a informatiilor existente, se constata ca utilizarea aditivilor in alimente pericliteaza sanatatea publica, desi se incadreaza in prevederile prezentelor norme, Ministerul Sanatatii poate retrage sau suspenda temporar utilizarea aditivilor in cauza.
    Art. 5
    (1) Aditivii alimentari care nu sunt destinati vanzarii catre consumatorul final pot fi comercializati numai daca ambalajul sau containerul acestora prezinta urmatoarele informatii, scrise cu caractere usor de citit si care nu pot fi sterse:
    a) - pentru fiecare aditiv alimentar vandut ca atare sau in amestec, in ordine descrescatoare a ponderii in raport cu totalul, se vor indica numele si codul numeric utilizat in Comunitatea Economica Europeana; in absenta acestor prevederi, o descriere a aditivului, suficient de precisa pentru a permite distingerea sa de alti aditivi cu care poate fi confundat;
    - daca sunt incorporate in aditivi alte substante, materiale sau ingrediente alimentare destinate facilitarii depozitarii, vanzarii, normalizarii, dilutiei sau dizolvarii unuia sau mai multor aditivi alimentari, se vor indica numele aditivului conform alin. (1) si denumirea fiecarui component in ordine descrescatoare a ponderii in raport cu totalul;
    b) mentiunea "pentru uz alimentar" sau mentiunea "utilizare limitata pentru produsele alimentare" sau o indicatie specifica asupra scopului utilizarii aditivului in aliment;
    c) conditiile speciale de conservare si utilizare, daca este cazul;
    d) indicatii de utilizare, in cazul in care omiterea acestora ar conduce la o utilizare necorespunzatoare a aditivului;
    e) date de identificare a lotului;
    f) numele, marca si adresa fabricantului sau a firmei care a efectuat ambalarea sau vanzarea;
    g) indicatii asupra procentului fiecarui component limitat cantitativ in produsul alimentar sau informatii adecvate privind compozitia, care permit cumparatorului respectarea tuturor prevederilor referitoare la aliment. In cazul in care limitarea cantitativa se aplica unui grup de componenti utilizati separat sau in amestec, procentul de utilizare poate fi indicat printr-o singura cifra.
    h) cantitatea neta;
    i) alte indicatii.
    (2) Prin derogare de la alin. (1), mentiunile prevazute la lit. a), liniuta a doua si lit. d) - g) ale acestui alineat pot figura numai in documentele comerciale referitoare la lotul distribuit, care sunt furnizate la livrare sau inainte de livrare, cu conditia ca mentiunea "destinat fabricarii produselor alimentare si a nu se vinde cu amanuntul" sa fie vizibila pe ambalajul sau containerul produsului in cauza.
    (3) In anexe, expresia "quantum satis" arata faptul ca nu este stabilit un nivel maxim, aditivii fiind utilizati in conformitate cu bunele practici de fabricatie, la un nivel care sa nu depaseasca necesarul pentru obtinerea efectului dorit si cu conditia sa nu induca in eroare consumatorul.
    Art. 6
    Aditivii alimentari destinati vanzarii catre consumatorul final pot fi comercializati numai daca ambalajele sau containerele acestora poarta urmatoarele indicatii, cu caractere usor de citit si care nu pot fi sterse:
    a) denumirea comerciala a produsului. Aceasta denumire va fi constituita din numele indicat in prevederile nationale aplicabile produsului in cauza si codul numeric utilizat in Comunitatea Economica Europeana sau, in absenta unor asemenea prevederi, printr-o descriere a produsului, suficient de precisa pentru a permite distingerea de produsele cu care poate fi confundat;
    b) informatiile cuprinse in art. 5 alin. (1), lit. a) - f) si h);
    c) data durabilitatii minimale.
    Art. 7
    Mentiunile prevazute in art. 5 si 6 se inscriu in limba romana, indiferent de tara producatoare a aditivilor fara a impune restrictii cu privire la posibilitatea indicarii acestora si in mai multe limbi.
    Art. 8
    Aditivii alimentari ce apartin categoriilor enumerate in anexa I pot fi comercializati numai daca sunt in conformitate cu dispozitiile cuprinse in prezentele norme si in anexele acestora.

    CAP. 2
    Colorantii utilizati in produsele alimentare

    Art. 9
    (1) In sensul prezentelor norme, se intelege prin "coloranti" orice substante care redau sau intensifica culoarea produselor alimentare si pot fi constituenti naturali ai produselor alimentare si/sau alte surse naturale, care in mod normal nu sunt consumati ca alimente in sine si nu sunt utilizati ca ingrediente caracteristice in alimentatie; de asemenea, conform prezentelor norme colorantii sunt preparatele obtinute din produsele alimentare si alte materiale naturale obtinute prin extractie fizica si/sau chimica conducand la o extractie selectiva a pigmentilor in raport cu constituentii nutritivi sau aromatici.
    (2) In sensul prezentelor norme nu sunt considerati coloranti:
    a) produsele alimentare, uscate sau concentrate si aromele incorporate in fabricarea produselor alimentare compuse, datorita proprietatilor lor aromatice, gustative sau nutritive, avand si un efect colorant secundar, cum ar fi ardeiul rosu, curcuma si sofranul;
    b) colorantii utilizati pentru colorarea partilor exterioare necomestibile ale produselor alimentare, cum ar fi straturile de acoperire la branzeturi si membranele pentru preparatele din carne.
    Art. 10
    (1) Numai substantele enumerate in anexa III pot fi utilizate sub forma de coloranti alimentari.
    (2) Colorantii pot fi utilizati numai la fabricarea produselor alimentare cuprinse in anexele IV, V, VI si in conditiile precizate in acestea; colorantii pot fi utilizati in aceleasi produse alimentare cand sunt destinate utilizarilor nutritive speciale conform legislatiei nationale.
    (3) Colorantii nu pot fi utilizati in produsele alimentare enumerate in anexa VII, cu exceptia produselor prevazute in anexele IV, V sau VI.
    (4) Colorantii autorizati numai pentru anumite utilizari sunt enumerati in anexa V.
    (5) Colorantii autorizati in general pentru produsele alimentare precum si conditiile lor de utilizare sunt enumerati in anexa VI.
    (6) Nivelele maxime indicate in anexe:
    a) fac referire la produsele alimentare gata pentru consum, preparate conform instructiunilor de utilizare;
    b) indica cantitatile principiului de colorare continute in preparatul de colorare.
    (7) In scopul marcarii salubritatii si a altor marcaje cerute pe produsele din carne, pot fi utilizati numai colorantii E 155 brun HT, E 133 bleu brillant FCF sau E 129 rosu allura AC sau un amestec corespunzator de E 133 bleu brillant FCF si de E 129 rosu allura AC.
    (8) Pentru colorarea decorativa sau stampilarea cojilor de oua se utilizeaza numai colorantii mentionati in anexa III.
    (9) Numai colorantii enumerati in anexa III, cu exceptia E 123, E 127, E 128, E 154, E 160b, E 161g, E 173 si E 180, pot fi vanduti direct consumatorilor.
    (10) In sensul prezentelor norme, produsele alimentare "neprelucrate" sunt cele care nu au suportat nici un tratament care sa duca la o schimbare substantiala a starii lor initiale. Produsele alimentare pot fi divizate, separate, transate, dezosate, tocate, decojite, curatate, decorticate, taiate, congelate sau refrigerate, racite, macinate, impachetate sau despachetate.
    Art. 11
    Prezenta unui colorant intr-un produs alimentar este autorizata in urmatoarele cazuri:
    a) intr-un produs alimentar compus, altul decat cel mentionat in anexa VII, in masura in care colorantul este autorizat in unul din ingredientele produsului alimentar compus;
    b) daca produsul alimentar este destinat utilizarii numai in prepararea unui produs alimentar compus si astfel incat produsul alimentar compus sa fie in conformitate cu prevederile prezentelor norme.

    CAP. 3
    Indulcitorii utilizati in produsele alimentare

    Art. 12
    (1) Prezentele norme se aplica la aditivii alimentari, denumiti mai jos "indulcitori" utilizati astfel:
    a) pentru a conferi un gust dulce produselor alimentare;
    b) ca indulcitori de masa.
    (2) In sensul prezentelor norme, expresiile "fara adaos de zahar" si "cu valoare energetica scazuta" figurand in coloana III a anexei VIII sunt definite dupa cum urmeaza:
    a) "fara adaos de zahar": fara orice adaos de mono- sau dizaharide sau orice alt produs alimentar utilizat pentru proprietatile sale de indulcire;
    b) "valoare energetica redusa": valoare energetica redusa cu cel putin 30% in raport cu produsul alimentar de origine sau cu un produs similar.
    (3) Prezentele norme nu se aplica la produsele alimentare cu proprietati de indulcire.
    (4) Prezentele norme se aplica de asemenea produselor alimentare corespunzatoare destinate unei alimentatii speciale conform reglementarilor in vigoare.
    Art. 13
    (1) Numai indulcitorii enumerati in anexa VIII pot fi comercializati in urmatoarele scopuri:
    a) vanzarii catre consumatorul final;
    b) utilizarii lor la fabricarea produselor alimentare.
    (2) Indulcitorii mentionati in alin. (1) pot fi utilizati numai la fabricarea produselor alimentare enumerate in anexa VIII si in conditiile precizate in aceasta.
    (3) Indulcitorii nu se utilizeaza in alimentele pentru sugari si copii de varsta mica, conform reglementarilor in vigoare, inclusiv in alimentele pentru sugari si copii de varsta mica cu sanatatea precara, exceptand cazurile stabilite prin prevederi specifice contrare.
    (4) Dozele maxime de utilizare indicate in anexa VIII se aplica la produsele alimentare gata pentru consum, preparate conform instructiunilor de utilizare.
    Art. 14
    Este autorizata prezenta unui indulcitor in urmatoarele cazuri:
    a) - in produsele alimentare compuse fara adaos de zahar sau cu valoare energetica redusa;
    - in produsele alimentare dietetice compuse destinate unui regim hipocaloric;
    - in produsele alimentare compuse cu o durata de conservare prelungita, altele decat cele prevazute in art. 13 alin. (3), atata timp cat indulcitorul este autorizat in unul din ingredientele produsului alimentar compus;
    b) daca produsul alimentar este destinat numai pentru prepararea unui produs alimentar compus conform prezentelor norme.
    Art. 15
    (1) Denumirea sub care este vandut indulcitorul de masa cuprinde mentiunea "indulcitor de masa pe baza de ..." urmata de numele substantelor indulcitoare ce intra in compozitia sa.
    (2) Etichetarea unui indulcitor de masa continand polioli si/sau aspartam trebuie sa cuprinda urmatoarele avertismente:
    a) pentru polioli: "consumul excesiv poate produce efecte laxative";
    b) pentru aspartam: "contine o sursa de fenilalanina".

    CAP. 4
    Alti aditivi alimentari utilizati in produsele alimentare

    Art. 16
    (1) In sensul prezentelor norme, se intelege prin:
    a) "conservanti", substante care prelungesc durata de conservare a produselor alimentare, protejandu-le impotriva alterarii cauzate de microorganisme;
    b) "antioxidanti", substante care prelungesc durata de conservare a produselor alimentare, protejandu-le impotriva alterarii cauzate de oxidare, cum ar fi rancezirea grasimilor si modificarea culorii;
    c) "substante suport", inclusiv solventii purtatori, substante utilizate pentru a dizolva, dilua, dispersa sau modifica fizic un aditiv alimentar fara a altera functiile tehnologice ale acestuia (fara a avea un efect tehnologic ele insele) pentru a facilita manuirea, aplicarea sau utilizarea sa;
    d) "acidifianti", substante care maresc aciditatea unui produs alimentar si/sau ii confera un gust acru;
    e) "corectori de aciditate", substante care modifica sau limiteaza aciditatea sau alcalinitatea unui produs alimentar;
    f) "antiaglomeranti", substante care reduc tendinta de aglomerare a particulelor dintr-un produs alimentar;
    g) "antispumanti", substante care previn sau limiteaza formarea spumei;
    h) "agenti de incarcare", substante care maresc volumul unui produs alimentar fara a modifica valoarea sa energetica;
    i) "emulsificatori", substante care permit formarea sau mentinerea unui amestec omogen de doua sau mai multe faze imiscibile cum ar fi uleiul si apa din produsele alimentare;
    j) "saruri de topire", substante care disperseaza proteinele din branzeturi si distribuie astfel omogen grasimile si alte componente;
    k) "agenti de intarire", substante care permit formarea sau mentinerea ferma sau crocanta a tesuturilor fructelor sau legumelor sau care in contact cu gelifiantii formeaza sau intaresc un gel;
    l) "potentiatori de arome", substante care amplifica gustul existent si/sau aroma unui produs alimentar;
    m) "agenti de spumare", substante care permit formarea unei dispersii omogene a unei faze gazoase intr-un produs alimentar lichid sau solid;
    n) "gelifianti", substante care confera produsului alimentar consistenta prin formarea unui gel;
    o) "agenti de glazurare" (inclusiv lubrifianti), substante care aplicate pe suprafata produsului alimentar ii confera un aspect stralucitor sau ii asigura un strat protector;
    p) "agenti de umezire", substante care previn uscarea produselor alimentare, compensand efectul unei umiditati atmosferice scazute, sau favorizeaza dizolvarea unui praf intr-un mediu apos;
    q) "amidon modificat", substanta obtinuta cu ajutorul unuia sau mai multor tratamente chimice ale amidonului alimentar, care a fost supusa unui tratament fizic sau enzimatic si care poate fi fluidificata prin tratament acid sau alcalin sau de albire;
    r) "gaze de ambalare", gaze, altele decat aerul, care sunt introduse intr-un recipient inainte, pe parcursul sau dupa introducerea produsului alimentar in acel recipient;
    s) "gaze propulsoare", gaze, altele decat aerul, care au ca efect expulzarea unui produs alimentar din recipient;
    t) "agenti de afanare", substante sau combinatii de substante care elibereaza gaze si maresc astfel volumul aluatului;
    u) "agenti de sechestrare", substante care formeaza complexe chimice cu ioni metalici;
    v) "stabilizatori", substante care permit mentinerea starii fizico-chimice a unui produs alimentar; stabilizatorii contin substante care permit mentinerea unei dispersii omogene a doua sau mai multe substante nemiscibile intr-un produs alimentar, care stabilizeaza, conserva sau intensifica culoarea existenta a unui produs alimentar;
    w) "agenti de ingrosare", substante care maresc vascozitatea unui produs alimentar;
    x) "amelioratori de faina", substante care adaugate la faina sau aluat ii imbunatateste calitatile panificabile.
    (2) In sensul prezentelor norme, nu se vor considera aditivi alimentari urmatoarele:
    a) substantele utilizate pentru tratamentul apei potabile conform reglementarilor in vigoare;
    b) produsele cu continut de pectina si obtinute din tescovina uscata de mere sau din coji de citrice sau din amestecul ambelor, prin actiunea unui acid diluat urmata de neutralizarea partiala cu saruri de sodiu sau potasiu ("pectina lichida");
    c) bazele de guma de mestecat;
    d) dextrina alba sau galbena, amidonul torefiat sau dextrinizat, amidonul modificat prin tratament acid sau alcalin, amidonul albit, amidonul modificat fizic si amidonul tratat cu enzime amilolitice;
    e) clorura de amoniu;
    f) plasma sanguina, gelatina alimentara, hidrolizatele de proteine si sarurile lor, albumina de lapte si glutenul;
    g) aminoacizii si sarurile lor, altii/altele decat acidul glutamic, glicina, cisteina si cistina si sarurile lor si care nu prezinta functie aditiva;
    h) cazeinatii si cazeina;
    i) inulina.
    Art. 17
    (1) Substantele enumerate in anexele IX, XI, XII, XIII pot fi utilizate in produsele alimentare in scopurile cuprinse in art. 16 alin. (1).
    (2) Utilizarea aditivilor alimentari enumerati in anexa IX este autorizata in produsele alimentare, in scopurile vizate in art. 16 alin. (1), cu exceptia acelor produse alimentare enumerate in anexa X, conform principiului "quantum satis";
    (3) Cu exceptia prevederilor specifice, alin. (2) nu se aplica pentru urmatoarele:
    a) - produse alimentare neprelucrate;
    - miere conform reglementarilor in vigoare,
    - uleiuri si grasimi de origine animala sau vegetala neemulsionate,
    - unt,
    - lapte si smantana sub forma integrala, degresata, semi-degresata, pasteurizate si sterilizate, inclusiv sterilizare UHT - sterilizare la temperatura foarte inalta,
    - produse pe baza de lapte fermentat cu microorganisme vii nearomatizate,
    - apa minerala si apa de izvor, in sensul reglementarilor in vigoare,
    - cafea, exclusiv cafea instant aromatizata, si extracte de cafea,
    - ceai din frunze nearomatizate,
    - zaharuri, conform reglementarilor in vigoare,
    - paste uscate exclusiv fara gluten si/sau paste destinate unui regim hipoprotidic, conform reglementarilor in vigoare,
    - zer natural nearomatizat, exclusiv zer sterilizat;
    b) alimentele pentru sugari si copii de varsta mica prevazute in reglementarile in vigoare, inclusiv alimentele pentru sugari si copii de varsta mica cu sanatate precara; fac obiectul prevederilor din anexa XIV;
    c) produsele alimentare enumerate in anexa X, care pot contine numai aditivii prevazuti in anexa respectiva si aditivii mentionati in anexele XI si XII in conditiile specificate in acestea.
    (4) Numai aditivii enumerati in anexele XI si XII pot fi utilizati in produsele alimentare mentionate in aceste anexe si in conditiile stabilite in acestea.
    (5) Numai aditivii enumerati in anexa XIII pot fi utilizati ca substante suport sau solventi purtatori de aditivi alimentari si in conditiile stabilite in aceasta anexa.
    (6) Prevederile prezentelor Norme se vor aplica de asemenea produselor destinate unei alimentatii speciale in conformitate cu reglementarile in vigoare.
    (7) Valorile maxime stabilite in anexe se aplica la produsele alimentare destinate comercializarii, cu exceptia cazului in care exista o alta indicatie.
    Art. 18
    (1) Prezenta unui aditiv alimentar intr-un produs alimentar este autorizata astfel:
    a) intr-un produs alimentar compus, altul decat cel mentionat in art. 17 alin. (3), in masura in care aditivul alimentar este autorizat in unul din ingredientele produsului alimentar compus;
    b) daca produsul alimentar este destinat utilizarii numai la prepararea unui produs alimentar compus si astfel incat acesta sa fie in conformitate cu prevederile prezentelor norme.
    (2) Alin. (1) nu se aplica la preparatele pentru intarcarea sugarilor, conform reglementarilor in vigoare, cu exceptia cazului in care exista o alta indicatie.

    CAP. 5
    Criterii de puritate pentru aditivii alimentari

    Art. 19
    Criteriile specifice de puritate sunt prevazute in:
    a) anexa XV pentru coloranti;
    b) anexa XVI pentru indulcitori;
    c) anexa XVII pentru alti aditivi alimentari decat colorantii si indulcitorii.

    CAP. 6
    Metode de analiza pentru controlul puritatii aditivilor alimentari

    Art. 20
    (1) Metodele de analiza pentru controlul criteriilor de puritate generale si specifice privind anumiti aditivi alimentari sunt descrise in anexa XIX.
    (2) Domeniul de aplicabilitate a metodelor de analiza pentru controlul criteriilor de puritate privind anumiti aditivi alimentari este definit in anexa XVIII.
    Art. 21
    Prelevarea probelor pentru analiza cantitativa si calitativa a reziduurilor de bifenil, ortofenilfenol si ortofenilfenat de sodiu din si de pe citrice se face in conformitate cu prevederile anexei XX.
    Art. 22
    Anexele I - XX fac parte integranta din prezentele norme.

    ANEXA 1
    la Norme

    CATEGORII DE ADITIVI ALIMENTARI

    Colorant
    Conservant
    Antioxidant
    Emulgator
    Sare de topire
    Agent de ingrosare
    Gelifiant
    Stabilizator*1)
    Stimulator de arome
    Acidifiant
    Corector de aciditate*2)
    Antiaglomerant
    Amidon modificat
    Indulcitor
    Agent de afanare
    Antispumant
    Agent de glazurare*3)
    Ameliorator de faina
    Agent de intarire
    Agent de umezire
    Agent de sechestrare (de blocare)*4)
    Enzime*4), *5)
    Agent de incarcare
    Gaz propulsor si gaz de ambalare
------------
    *1) Aceasta categorie include de asemenea stabilizatori spumanti.
    *2) Acestea pot actiona ca regulatori de aciditate in cele doua sensuri.
    *3) Aceste substante includ lubrifianti.
    *4) Includerea acestor termeni in prezenta lista nu prejudiciaza o decizie eventuala sau mentionarea acestora in etichetarea produselor alimentare destinate consumatorului final.
    *5) Numai enzimele utilizate ca aditivi.

    ANEXA 2
    la Norme

           CRITERII GENERALE DE UTILIZARE A ADITIVILOR ALIMENTARI

    1. Aditivii alimentari pot fi aprobati numai in urmatoarele cazuri:
    a) daca se poate demonstra suficient necesitatea tehnologica si obiectivul nu poate fi atins prin alte mijloace utilizabile din punct de vedere economic si tehnologic,
    b) daca nu prezinta un risc pentru sanatatea consumatorului in dozele de utilizare propuse, in masura in care dovada stiintifica de care se dispune poate fi analizata,
    c) daca utilizarea lor nu induce in eroare consumatorul.
    2. Utilizarea aditivilor alimentari poate fi luata in considerare numai daca se demonstreaza ca utilizarea propusa a aditivului comporta avantaje demonstrabile in beneficiul consumatorului, adica trebuie facuta dovada pentru care se mentioneaza in mod regulat cuvantul "necesitate". Utilizarea aditivilor alimentari trebuie sa serveasca unuia sau mai multor obiective indicate la punctele (a) - (d) si numai daca aceste obiective nu pot fi realizate prin alte mijloace utilizabile din punct de vedere economic si tehnologic si nu prezinta un risc pentru sanatatea consumatorului:
    (a) sa conserve calitatea nutritiva a produsului alimentar; o diminuare deliberata a calitatii nutritive a produsului alimentar se justifica numai daca produsul alimentar nu constituie un element important intr-un regim normal, sau daca aditivul este necesar pentru producerea alimentelor destinate grupurilor de consumatori cu necesitati nutritionale speciale;
    (b) sa asigure ingredientele sau constituentii necesari pentru produsele alimentare fabricate, destinate grupelor de consumatori cu necesitati nutritionale speciale;
    (c) sa imbunatateasca conservarea sau stabilitatea unui aliment sau sa-i imbunatateasca proprietatile organoleptice, cu conditia de a nu altera natura, substanta sau calitatea alimentului pentru a insela consumatorul;
    (d) sa ajute la fabricarea, prelucrarea, prepararea, tratamentul, ambalarea, transportul sau depozitarea alimentelor, cu conditia ca aditivul sa nu fie folosit pentru a ascunde efectele utilizarii materiilor prime defectuoase sau a metodelor indezirabile (inclusiv neigienice) pe parcursul oricareia din aceste activitati.
    3. Pentru a determina posibilele efecte nocive ale unui aditiv alimentar sau a derivatelor din acesta, aditivul trebuie supus testarii si evaluarii toxicologice corespunzatoare. Evaluarea trebuie sa ia in considerare, de exemplu, efectul cumulativ, sinergic sau de potentare in functie de utilizarea acestuia precum si de fenomenul de intoleranta umana la substantele straine organismului.
    4. Toti aditivii alimentari trebuie tinuti sub observatie permanenta si trebuie reevaluati de cate ori este nevoie in lumina conditiilor de utilizare schimbatoare si a noilor informatii stiintifice.
    5. Aditivii alimentari trebuie sa fie intotdeauna in conformitate cu criteriile de puritate aprobate.
    6. Aprobarea aditivilor alimentari trebuie:
    (a) sa specifice produsele alimentare la care acesti aditivi pot fi adaugati si conditiile in care trebuie adaugati;
    (b) sa limiteze doza minima necesara pentru realizarea efectului dorit;
    (c) sa tina cont de toata doza zilnica admisibila sau administrata ca echivalent, stabilita pentru aditivul alimentar, si de aportul cotidian probabil al acestui aditiv din toate produsele alimentare. In cazul in care aditivul trebuie utilizat in alimente consumate de grupe speciale de consumatori, trebuie sa se tina cont de doza zilnica posibila a acestui aditiv alimentar pentru acest tip de consumatori.

    ANEXA 3
    la Norme

                LISTA CU COLORANTII ALIMENTARI AUTORIZATI

    NOTA:
    Sunt autorizate lacurile din aluminiu preparate din colorantii enumerati in prezenta anexa:

 ______________________________________________________________________________
| Nr. CE |                Denumire comuna                  | Nr.*1) index sau  |
|        |                                                 | descriere culoare |
|________|_________________________________________________|___________________|
| E 100  | Curcumina                                       | 75300             |
| E 101  | i) Riboflavina                                  |                   |
|        | ii) Riboflavina-5-fosfat                        |                   |
| E 102  | Tartrazina                                      | 19140             |
| E 104  | Galben de chinolina                             | 47005             |
| E 110  | Galben Sunset FCF                               | 15985             |
|        | Galben Orange S                                 |                   |
| E 120  | Cosenila, Acid carminic, Carmin                 | 75470             |
| E 122  | Azorubina, Carmoizina                           | 14720             |
| E 123  | Amarant                                         | 16185             |
| E 124  | Rosu Ponceau 4R, Rosu Cosenila A                | 16255             |
| E 127  | Eritrozina                                      | 45430             |
| E 128  | Rosu 2G                                         | 18050             |
| E 129  | Rosu Allura AC                                  | 16035             |
| E 131  | Albastru Patent V                               | 42051             |
| E 132  | Indigotina, Carmin indigo                       | 73015             |
| E 133  | Albastru Brillant FCF                           | 42090             |
| E 140  | Clorofile si                                    | 75810             |
|        | Clorofiline:                                    | 75815             |
|        | i) Clorofile                                    |                   |
|        | ii) Clorofiline                                 |                   |
| E 141  | Complexe de cupru ale clorofilelor si           |                   |
|        | clorofilinelor                                  | 75815             |
|        | i) Complexe de cupru ale clorofilelor           |                   |
|        | ii) Complexe de cupru ale clorofilinelor        |                   |
| E 142  | Verde S                                         | 44090             |
| E 150a | Caramel simplu*2)                               |                   |
| E 150b | Caramel de sulfit de sodiu                      |                   |
| E 150c | Caramel amoniacal                               |                   |
| E 150d | Caramel cu sulfit de amoniu                     |                   |
| E 151  | Negru Brilliant BN, Negru PN                    | 28440             |
| E 153  | Carbune vegetal medicinal                       |                   |
| E 154  | Brun FK                                         |                   |
| E 155  | Brun HT                                         | 20285             |
| E 160a | Caroteni                                        |                   |
|        | i) caroteni amestec                             | 75130             |
|        | ii) beta-caroten                                | 40800             |
| E 160b | Annatto, bixina, norbixina                      | 75120             |
| E 160c | Extract de ardei rosu, capsantina, capsorubina  |                   |
| E 160d | Rubixantina                                     |                   |
| E 160e | Beta-apocarotenal-8 (C 30)                      | 40820             |
| E 160f | Ester etilic al acidului beta-apocarotenic-8    |                   |
|        | (C 30)                                          | 40825             |
| E 161b | Luteina                                         |                   |
| E 161g | Cantaxantina                                    |                   |
| E 162  | Rosu de sfecla, betaina                         |                   |
| E 163  | Antociani                                       | Preparate din     |
|        |                                                 | fructe si legume  |
|        |                                                 | prin procedee     |
|        |                                                 | fizice            |
| E 170  | Carbonat de calciu                              | 77220             |
| E 171  | Dioxid de titan                                 | 77891             |
| E 172  | Oxizi si hidroxizi de fier                      | 77491             |
|        |                                                 | 77492             |
|        |                                                 | 77499             |
| E 173  | Aluminiu                                        |                   |
| E 174  | Argint                                          |                   |
| E 175  | Aur                                             |                   |
| E 180  | Litolrubin BK                                   |                   |
|________|_________________________________________________|___________________|
    *1) Numerele din indexul colorantilor sunt extrase din Editia a 3-a, an 1982, a Indexului Colorantilor, volumele 1 - 7, 1315, de asemenea, din amendamentele 37 la 40 (125), 41 (127-50), 45 la 48 (130), 49 la 50 (132-50), 53 la 56 (135).
    *2) Mentiunea caramel se refera la produsele a caror culoare este mai mult sau mai putin brun intens, si care sunt destinate colorarii. Nu corespunde produsului aromatic zaharos obtinut prin incalzirea zaharurilor si care este utilizat pentru aromatizarea alimentului (de exemplu: produse de cofetarie, patiserie, bauturi alcoolice).

    ANEXA 4
    la Norme

    LISTA CU PRODUSELE ALIMENTARE LA CARE SE POT ADAUGA NUMAI ANUMITI COLORANTI AUTORIZATI

 ______________________________________________________________________________
|   Produse alimentare  |          Colorant autorizat          |  Nivel maxim  |
|_______________________|______________________________________|_______________|
| Paine din malt        | E 150a Caramel simplu                | Quantum satis |
|                       | E 150b Caramel de sulfit de sodiu    |               |
|                       | E 150c Caramel amoniacal             |               |
|                       | E 150d Caramel cu sulfit de amoniu   |               |
|_______________________|______________________________________|_______________|
| Bere                  | E 150a Caramel simplu                | Quantum satis |
| Cidru bouche          | E 150b Caramel de sulfit de sodiu    |               |
|                       | E 150c Caramel amoniacal             |               |
|                       | E 150d Caramel cu sulfit de amoniu   |               |
|_______________________|______________________________________|_______________|
| Unt (inclusiv unt cu  | E 160a Caroteni                      | Quantum satis |
| continut scazut de    |                                      |               |
| grasimi si unt        |                                      |               |
| concentrat)           |                                      |               |
|_______________________|______________________________________|_______________|
| Margarina, minarina,  | E 160a Caroteni                      | Quantum satis |
| alte emulsii grase si | E 100 Curcumina                      | Quantum satis |
| grasimi neemulsionate | E 160b Annatto, Bixina, Norbixina    | 10 mg/kg      |
|_______________________|______________________________________|_______________|
| Branza Sage Derby     | E 140 Clorofile                      | Quantum satis |
|                       |       Clorofiline                    |               |
|                       | E 141 Complexe de cupru ale          |               |
|                       |       clorofilelor si clorofilinelor |               |
|_______________________|______________________________________|_______________|
| Branza maturata       | E 160a Caroteni                      | Quantum satis |
| portocalie, galbena   | E 160c Extract de ardei rosu         |               |
| si cu sectiunea alba; | E 160b Annatto, Bixina, Norbixina    | 15 mg/kg      |
| branza topita         |                                      |               |
| nearomata             |                                      |               |
|_______________________|______________________________________|_______________|
| Branza Red Leicester  | E 160b Annatto, Bixina, Norbixina    | 50 mg/kg      |
| Branza Mimolette      | E 160b Annatto, Bixina, Norbixina    | 35 mg/kg      |
|_______________________|______________________________________|_______________|
| Branza Morbier        | E 153 Carbune vegetal medicinal      | Quantum satis |
|_______________________|______________________________________|_______________|
| Branza marmorata rosie| E 120 Cosenila, acid carminic, carmin| 125 mg/kg     |
|                       | E 163 Antocianine                    | Quantum satis |
|_______________________|______________________________________|_______________|
| Otet                  | E 150a Caramel simplu                | Quantum satis |
|                       | E 150b Caramel cu sulfit de sodiu    |               |
|                       | E 150c Caramel amoniacal             |               |
|                       | E 150d Caramel cu sulfit de amoniu   |               |
|_______________________|______________________________________|_______________|
| Whisky, Whiskey,      | E 150a Caramel simplu                | Quantum satis |
| bauturi spirtoase din | E 150b Caramel de sulfit de sodiu    |               |
| cereale (altele decat | E 150c Caramel amoniacal             |               |
| Korn, Kornbrand, eau  | E 150d Caramel cu sulfit de amoniu   |               |
| de vie de seigle      |                                      |               |
| marque nationale      |                                      |               |
| luxembourgeoise)      |                                      |               |
| tuica, rom, Brandy,   |                                      |               |
| Weinbrand, tescovina  |                                      |               |
| de struguri, bauturi  |                                      |               |
| spirtoase din         |                                      |               |
| tescovina de struguri |                                      |               |
| (altele decat         |                                      |               |
| Tsikoudia de Creta,   |                                      |               |
| Tsipouro de Macedonia,|                                      |               |
| Tsipouro de Thessalia,|                                      |               |
| Tsipouro de Tyrnavos, |                                      |               |
| Eau-de-vie de marc    |                                      |               |
| marque nationale      |                                      |               |
| luxembourgeoise),     |                                      |               |
| Grappa invecchiata,   |                                      |               |
| Bagaceira velha       |                                      |               |
| conform legislatiei in|                                      |               |
| vigoare               |                                      |               |
|_______________________|______________________________________|_______________|
| Bauturi aromate pe    | E 150a Caramel simplu                | Quantum satis |
| baza de vin (exclusiv | E 150b Caramel de sulfit de sodiu    |               |
| bitter soda) si vinuri| E 150c Caramel amoniacal             |               |
| aromate conform       | E 150d Caramel cu sulfit de amoniu   |               |
| legislatiei in vigoare|                                      |               |
|_______________________|______________________________________|_______________|
| Americano             | E 150a Caramel simplu                | Quantum satis |
|                       | E 150b Caramel de sulfit de sodiu    |               |
|                       | E 150c Caramel amoniacal             |               |
|                       | E 150d Caramel cu sulfit de amoniu   |               |
|                       | E 163 Antocianine                    |               |
|                       | E 100 Curcumina                      | 100 mg/l      |
|                       | E 101 (i) Riboflavina                | (separat sau  |
|                       |                                      | in combinatie)|
|                       |       (ii) Fosfat-5 de riboflavina   |               |
|                       | E 102 Tartrazina                     |               |
|                       | E 104 Galben de Chinolina            |               |
|                       | E 120 Cosenila, acid carminic, carmin|               |
|                       | E 122 Azorubina, Carmoizina          |               |
|                       | E 123 Amarant                        |               |
|                       | E 124 Ponceau 4R                     |               |
|_______________________|______________________________________|_______________|
| Bitter soda, bitter   | E 150a Caramel simplu                | Quantum satis |
| vino conform          | E 150b Caramel de sulfit de sodiu    |               |
| legislatiei in vigoare| E 150c Caramel amoniacal             |               |
|                       | E 150d Caramel cu sulfit de amoniu   |               |
|                       | E 100 Curcumina                      | 100 mg/l      |
|                       | E 101 (i) Riboflavina                | (separat sau  |
|                       |                                      | in combinatie)|
|                       |       (ii) Fosfat-5-riboflavina      |               |
|                       | E 102 Tartrazina                     |               |
|                       | E 104 Galben de Chinolina            |               |
|                       | E 110 Galben Sunset FCF              |               |
|                       |       Galben Orange S                |               |
|                       | E 120 Cosenila, acid carminic, carmin|               |
|                       | E 122 Azorubina, Carmoizina          |               |
|                       | E 123 Amarant                        |               |
|                       | E 124 Ponceau 4R, Rosu Cosenila A    |               |
|                       | E 129 Rosu Allura AC                 |               |
|_______________________|______________________________________|_______________|
| Lichior de vin si     | E 150a Caramel simplu                | Quantum satis |
| lichior de vin de     | E 150b Caramel de sulfit sodic       |               |
| calitate produse in   | E 150c Caramel amoniacal             |               |
| regiuni specifice     | E 150d Caramel cu sulfit de amoniu   |               |
|_______________________|______________________________________|_______________|
| Legume conservate in  | E 101 (i) Riboflavina                | Quantum satis |
| otet, saramura sau    |       (ii) Fosfat-5-riboflavina      |               |
| ulei (exclusiv de     | E 140 Clorofila, Clorofiline         |               |
| masline)              | E 150a Caramel simplu                |               |
|                       | E 150b Caramel de sulfit sodic       |               |
|                       | E 150c Caramel amoniacal             |               |
|                       | E 150d Caramel cu sulfit de amoniu   |               |
|                       | E 141 Complexe de cupru ale          |               |
|                       |       clorofilelor si clorofilinelor |               |
|                       | E 160a Caroteni:                     |               |
|                       | i) Caroteni amestec                  |               |
|                       | ii) Beta-caroten                     |               |
|                       | E 162 Rosu de sfecla, betaina        |               |
|                       | E 163 Antocianine                    |               |
|_______________________|______________________________________|_______________|
| Cereale pentru micul  | E 150c Caramel amoniacal             | Quantum satis |
| dejun extrudate       | E 160a Caroteni                      | Quantum satis |
| expandate si/sau cu   | E 160b Annatto, Bixina, Norbixina    | 25 mg/kg      |
| aroma de fructe       | E 160c Extract de ardei rosu,        | Quantum satis |
|                       |        Capsantina, Capsorubina       |               |
|_______________________|______________________________________|_______________|
| Cereale pentru micul  | E 120 Cosenila, acid carminic, carmin| 200 mg/kg     |
| dejun cu aroma de     | E 162 Rosu de sfecla, betaina        | (separat sau  |
| fructe                |                                      | in combinatie)|
|                       | E 163 Antocianine                    |               |
|                       | E 163 Antocianine                    |               |
|_______________________|______________________________________|_______________|
| Gemuri, jeleuri si    | E 100 Curcumina                      | Quantum satis |
| marmelade conform     | E 140 Clorofile si clorofiline       |               |
| legislatiei in vigoare| E 141 Complexe de cupru ale          |               |
| si alte preparate     |       clorofilelor si clorofilinelor |               |
| similare din fructe   | E 150a Caramel simplu                |               |
| inclusiv produse cu   | E 150b Caramel de sulfit de sodiu    |               |
| un numar scazut de    | E 150c Caramel amoniacal             |               |
| calorii               | E 150d Caramel cu sulfit de amoniu   |               |
|                       | E 160a Caroteni:                     |               |
|                       | i) Caroteni amestec                  |               |
|                       | ii) Beta-caroten                     |               |
|                       | E 160c Extract de ardei rosu,        |               |
|                       |        Capsantina, Capsorubina       |               |
|                       | E 162 Rosu de sfecla, betaina        |               |
|                       | E 163 Antocianine                    |               |
|                       | E 104 Galben de chinolina            | 100 mg/kg     |
|                       | E 110 Galben Sunset                  | (separat sau  |
|                       |                                      | in combinatie)|
|                       | E 120 Cosenila, acid carminic, carmin|               |
|                       | E 124 Ponceau 4R, Cosenila           |               |
|                       | E 142 Verde S                        |               |
|                       | E 160d Rubixantina                   |               |
|                       | E 161b Luteina                       |               |
|_______________________|______________________________________|_______________|
| Carnati, pateuri si   | E 100 Curcumina                      | 20 mg/kg      |
| supe                  | E 120 Cosenila, acid carminic, carmin| 100 mg/kg     |
|                       | E 150a Caramel simplu                | quantum satis |
|                       | E 150b Caramel de sulfit de sodiu    | quantum satis |
|                       | E 150c Caramel amoniacal             | quantum satis |
|                       | E 150d Caramel cu sulfit de amoniu   | quantum satis |
|                       | E 160a Caroteni                      | 20 mg/kg      |
|                       | E 160c Extract de ardei rosu,        |               |
|                       |        Capsantina, Capsorubina       | 10 mg/kg      |
|                       | E 162 Rosu de sfecla, betaina        | quantum satis |
|_______________________|______________________________________|_______________|
| Luncheon Meat         | E 129 Rosu Allura                    | 25 mg/kg      |
|_______________________|______________________________________|_______________|
| Breakfast sausages cu | E 129 Rosu Allura AC                 | 25 mg/kg      |
| un continut de minimum|                                      |               |
| 6% cereale            |                                      |               |
| Carne tip burger cu un| E 120 Cosenila, acid carminic, carmin| 100 mg/kg     |
| continut minim de 4%  | E 150a Caramel simplu                | quantum satis |
| legume si/sau cereale | E 150b Caramel de sulfit sodic       | quantum satis |
|                       | E 150c Caramel amoniacal             | quantum satis |
|                       | E 150d Caramel cu sulfit de amoniu   | quantum satis |
|_______________________|______________________________________|_______________|
| Carnati Chorizo       | E 120 Cosenila, acid carminic, carmin| 200 mg/kg     |
| Salchichon            | E 124 Ponceau 4R, Rosu Cosenila A    | 250 mg/kg     |
|_______________________|______________________________________|_______________|
| Sobrasada             | E 110 Galben Sunset FCF              | 135 mg/kg     |
|                       | E 124 Ponceau 4R, Rosu Cosenila A    | 200 mg/kg     |
|_______________________|______________________________________|_______________|
| Pasturmas (membrana   | E 110 Curcumina                      | Quantum satis |
| comestibila)          | E 101 (i) Riboflavina                |               |
|                       |       (ii) Fosfat-5-riboflavina      |               |
|                       | E 120 Cosenila, acid carminic, carmin|               |
|_______________________|______________________________________|_______________|
| Granule si fulgi de   | E 100 Curcumina                      | Quantum satis |
| cartofi uscati        |                                      |               |
|_______________________|______________________________________|_______________|
| Processed mushy and   | E 102 Tartrazina                     | 100 mg/kg     |
| garden peas (in       | E 133 Albastru Brilliant             | 20 mg/kg      |
| conserva)             | E 142 Verde S                        | 10 mg/kg      |
|_______________________|______________________________________|_______________|

    ANEXA 5
    la Norme

    LISTA CU COLORANTII AUTORIZATI NUMAI PENTRU ANUMITE PRODUSE ALIMENTARE

 ______________________________________________________________________________
|       Colorant        |          Produs alimentar            |  Nivel maxim  |
|_______________________|______________________________________|_______________|
| E 123 Amarant         | Vinuri aperitive, bauturi spirtoase, | 30 mg/l       |
|                       | inclusiv produse cu o concentratie de|               |
|                       | alcool exprimata in volume de pana   |               |
|                       | la 15%                               |               |
|                       | Icre de peste                        | 30 mg/kg      |
|_______________________|______________________________________|_______________|
| E 127 Eritrozina      | Cirese pentru cocktail               | 200 mg/kg     |
|                       | si cirese confiate                   |               |
|                       | Cirese Bigarreaux in sirop si pentru | 150 mg/kg     |
|                       | cocktail                             |               |
|_______________________|______________________________________|_______________|
| E 128 Rosu 2G         | Breakfast Sausages cu un continut de | 20 mg/kg      |
|                       | minimum 6% cereale                   |               |
|                       | Carne tip burger cu un continut      |               |
|                       | minim de 4% legume si cereale        |               |
|_______________________|______________________________________|_______________|
| E 154 Brun FK         | Kippers                              | 20 mg/kg      |
|_______________________|______________________________________|_______________|
| E 161g Cantaxantina   | Saucisses de Strasbourg              | 15 mg/kg      |
|_______________________|______________________________________|_______________|
| E 173 Aluminiu        | Stratul exterior al produselor de    | Quantum satis |
|                       | cofetarie pe baza de zahar pentru    |               |
|                       | ornarea prajiturilor si a produselor |               |
|                       | de patiserie                         |               |
|_______________________|______________________________________|_______________|
| E 174 Argint          | Stratul exterior al produselor de    | Quantum satis |
|                       | cofetarie                            |               |
|                       | Ornamente de ciocolata               |               |
|                       | Lichioruri                           |               |
|_______________________|______________________________________|_______________|
| E 175 Aur             | Stratul exterior al produselor de    | Quantum satis |
|                       | cofetarie                            |               |
|                       | Ornamente de ciocolata               |               |
|                       | Lichioruri                           |               |
|_______________________|______________________________________|_______________|
| E 180 Litolrubin BK   | Coaja de branza comestibila          | Quantum satis |
|_______________________|______________________________________|_______________|
| E 160b Annatto,       | Margarina, minarina, alte emulsii    | 10 mg/kg      |
| Bixina, Norbixina     | grase si grasimi neemulsionate       |               |
|                       | Ornamente si cuverturi               | 20 mg/kg      |
|                       | Produse fine de brutarie             | 10 mg/kg      |
|                       | Gheata alimentara                    | 20 mg/kg      |
|                       | Lichioruri, inclusiv bauturi         | 10 mg/l       |
|                       | fortificate cu o concentratie de     |               |
|                       | alcool exprimata in volume de pana   |               |
|                       | la 15%                               |               |
|                       | Branza topita aromata                | 15 mg/kg      |
|                       | Branza maturata portocalie, galbena  | 15 mg/kg      |
|                       | si cu sectiunea alba; branza topita  |               |
|                       | nearomata                            |               |
|                       | Deserturi                            | 10 mg/kg      |
|                       | "Snacks": cartofi uscati, cu diverse |               |
|                       | arome, snacks-uri pe baza de cereale |               |
|                       | sau amidon:                          |               |
|                       | a) Snacks-uri cu diverse arome,      | 20 mg/kg      |
|                       |    extrudate sau expandate           |               |
|                       | b) Alte snacks-uri cu diverse arome  | 10 mg/kg      |
|                       |    si alune cu diverse arome         |               |
|                       | Peste afumat                         | 10 mg/kg      |
|                       | Coaja comestibila de branza si       | 20 mg/kg      |
|                       | invelisuri comestibile               |               |
|                       | Branza Red Leicester                 | 50 mg/kg      |
|                       | Branza Mimolette                     | 35 mg/kg      |
|                       | Cereale pentru micul dejun extrudate,| 25 mg/kg      |
|                       | expandate si/sau cu aroma de fructe  |               |
|_______________________|______________________________________|_______________|

    ANEXA 6
    la Norme

    LISTA CU COLORANTII AUTORIZATI IN ALTE PRODUSE ALIMENTARE DECAT CELE ENUMERATE IN ANEXELE IV SI VII

    Partea 1

    Urmatorii coloranti pot fi utilizati quantum satis in produsele alimentare mentionate in anexa VI partea a 2-a si in toate celelalte produse alimentare, altele decat cele enumerate in anexele IV si VII.

    E 101  i) Riboflavina
           ii) Fosfat-5 de riboflavina
    E 140  Clorofila si clorofiline
    E 141  Complexe de cupru ale clorofilelor si clorofilinelor
    E 150a Caramel simplu
    E 150b Caramel de sulfit sodic
    E 150c Caramel amoniacal
    E 150d Caramel cu sulfit de amoniu
    E 153  Carbune vegetal medicinal
    E 160a Caroteni
    E 160c Extract de ardei rosu, capsantina, capsorubina
    E 162  Rosu de sfecla, betaina
    E 163  Antociani
    E 170  Carbonat de calciu
    E 171  Dioxid de titan
    E 172  Oxid si hidroxid de fier

    Partea a 2-a

    Urmatorii coloranti pot fi utilizati separat sau in combinatie in produsele alimentare de mai jos, pana la nivelul maxim specificat in tabel. Totusi, pentru bauturile aromatice nealcoolice, gheata alimentara, deserturile, produsele fine de patiserie si cofetarie, colorantii pot fi utilizati pana la limita indicata in tabelul corespunzator, insa cantitatile de coloranti E 110, E 122, E 124 si E 155 nu pot depasi 50 mg/kg sau 50 mg/l.

    E 100  Curcumina
    E 102  Tartrazina
    E 104  Galben de chinolina
    E 110  Galben Sunset FCF
           Galben Orange S
    E 120  Cosenila, acid carminic, carmin
    E 122  Azorubina, carmoizina
    E 124  Ponceau 4P, Rosu Cosenila A
    E 129  Rosu Allura AC
    E 131  Albastru Patent V
    E 132  Indigotina, indigo carmin
    E 133  Albastru Brillant FCF
    E 142  Verde S
    E 151  Negru Brillant BN, Negru PN
    E 155  Brun HT
    E 160d Rubixantina
    E 160e Beta-apo-8'-carotenal (C 30)
    E 160f Ester etilic al acidului beta-apo-8'-carotenal (C 30)
    E 161b Luteina

 ______________________________________________________________________________
|                       Produs alimentare                      | Nivel maxim   |
|______________________________________________________________|_______________|
| Bauturi aromate nealcoolice                                  | 100 mg/l      |
|______________________________________________________________|_______________|
| Fructe si legume confiate, Mostarda di frutta                | 200 mg/kg     |
|______________________________________________________________|_______________|
| Conserve de fructe rosii                                     | 200 mg/kg     |
|______________________________________________________________|_______________|
| Produse de cofetarie                                         | 300 mg/kg     |
|______________________________________________________________|_______________|
| Ornamente si cuverturi                                       | 500 mg/kg     |
|______________________________________________________________|_______________|
| Produse fine de brutarie (ex. viennoiserie, biscuiti,        | 200 mg/kg     |
| prajituri si napolitane)                                     |               |
|______________________________________________________________|_______________|
| Gheata alimentara                                            | 150 mg/kg     |
|______________________________________________________________|_______________|
| Branza topita aromata                                        | 100 mg/kg     |
|______________________________________________________________|_______________|
| Deserturi inclusiv produse lactate aromate                   | 150 mg/kg     |
|______________________________________________________________|_______________|
| Sosuri, condimente (ex. curry praf, Tandoori), saramuri,     | 500 mg/kg     |
| mirodenii, Chutney si Piccalilli                             |               |
|______________________________________________________________|_______________|
| Mustar                                                       | 300 mg/kg     |
|______________________________________________________________|_______________|
| Pasta de peste si de crustacee                               | 100 mg/kg     |
|______________________________________________________________|_______________|
| Crustacee semipreparate                                      | 250 mg/kg     |
|______________________________________________________________|_______________|
| Substituenti de somon                                        | 500 mg/kg     |
|______________________________________________________________|_______________|
| Surimi                                                       | 500 mg/kg     |
|______________________________________________________________|_______________|
| Icre de peste                                                | 300 mg/kg     |
|______________________________________________________________|_______________|
| Peste afumat                                                 | 100 mg/kg     |
|______________________________________________________________|_______________|
| Snacks: cartofi uscati, cu diverse gusturi, snacks-uri pe    |               |
| baza de cereale sau amidon:                                  |               |
| a) snacks-uri cu diverse gusturi, expandate sau extrudate    | 200 mg/kg     |
| b) alte snacks-uri cu diverse gusturi si alune cu diverse    | 100 mg/kg     |
| gusturi                                                      |               |
|______________________________________________________________|_______________|
| Coaja comestibila de branza si invelisuri comestibile        | quantum satis |
|______________________________________________________________|_______________|
| Preparate complete pentru controlul greutatii destinate      | 50 mg/kg      |
| inlocuirii totale a alimentelor zilnice sau a unei mese      |               |
| individuale                                                  |               |
|______________________________________________________________|_______________|
| Preparate complete si suplimente nutritive destinate         | 50 mg/kg      |
| utilizarii sub supravegherea medicului                       |               |
|______________________________________________________________|_______________|
| Suplimente alimentare/integratori dietetici lichizi          | 100 mg/l      |
|______________________________________________________________|_______________|
| Suplimente alimentare/integratori dietetici solizi           | 300 mg/kg     |
|______________________________________________________________|_______________|
| Supe                                                         | 50 mg/kg      |
|______________________________________________________________|_______________|
| Produse similare din carne si peste pe baza de proteine      | 100 mg/kg     |
| vegetale                                                     |               |
|______________________________________________________________|_______________|
| Bauturi spirtoase (inclusiv produse cu o concentratie de     | 200 mg/l      |
| alcool exprimata in volume de pana la 15%), exclusiv cele    |               |
| mentionate in anexele VII sau IV                             |               |
|______________________________________________________________|_______________|
| Vinuri aromate, bauturi aromate pe baza de vin si            | 200 mg/l      |
| cocktail-uri aromate din produse viti-vinicole conform       |               |
| legislatiei in vigoare, exclusiv cele mentionate in          |               |
| anexele VII sau IV                                           |               |
|______________________________________________________________|_______________|
| Vinuri din fructe, cidru (exclusiv cidru bouche) si rachiu   | 200 mg/l      |
| de pere, vinuri din fructe, cidru si rachiu de pere,         |               |
| aromate, linistite si spumante                               |               |
|______________________________________________________________|_______________|

    ANEXA 7
    la Norme

    LISTA CU PRODUSELE ALIMENTARE PENTRU CARE NU SUNT AUTORIZATI COLORANTII, CU EXCEPTIA SPECIFICATIILOR PREVAZUTE IN ANEXELE IV, V SAU VI

    (Denumirile utilizate in anexa VII nu afecteaza principiul "raportului" in cazul in care produsul contine ingrediente care contin la randul lor coloranti autorizati)

    1. Produse alimentare neprelucrate
    2. Toate apele imbuteliate sau ambalate
    3. Lapte, semi-degresat si degresat, pasteurizat sau sterilizat (inclusiv sterilizare prin procedeul UHT) (nearomat)
    4. Lapte cu ciocolata
    5. Lapte fermentat (nearomat)
    6. Lapte conservat (nearomat) conform legislatiei in vigoare
    7. Lapte batut si zara (nearomate)
    8. Smantana si smantana praf (nearomata)
    9. Uleiuri si grasimi de origine animala sau vegetala
    10. Oua si produse pe baza de oua conform legislatiei in vigoare
    11. Faina si alte produse de morarit, amidon si fecula
    12. Paine si produse similare
    13. Paste alimentare si gnocchi
    14. Zahar, inclusiv toate mono- si dizaharidele
    15. Pasta si conserve de tomate
    16. Sosuri pe baza de tomate
    17. Suc si nectar de fructe conform legislatiei in vigoare si suc de legume
    18. Fructe, legume (inclusiv cartofi) si ciuperci, in conserva sau deshidratate; fructe, legume (inclusiv cartofi) si ciuperci, prelucrate
   19. Gemuri extra, jeleuri extra si piure de castane conform legislatiei in vigoare; crema de prune uscate
   20. Peste, moluste si crustacee, carne, pasari, vanat, precum si preparate din acestea, exclusiv mese preparate continand aceste ingrediente
   21. Produse din cacao si componente de ciocolata in produsele pe baza de ciocolata conform legislatiei in vigoare
   22. Cafea prajita, ceai, cicoare; extracte din ceai si cicoare; preparate din ceai, plante, fructe si cereale pentru infuzie, precum si amestecuri si preparate instant din aceste produse
   23. Sare, substituenti de sare, condimente si amestecuri de condimente
   24. Vin si alte produse conform legislatiei in vigoare
   25. Korn, Kornbrand, bauturi spirtoase din fructe, tuica din fructe, Ouzo, Grappa, Tsikoudia de Creta, Tsipouro de Macedonia, Tsipouro de Thessalia, Tsipouro de Tyrnavos, Eau-de-vie de marc marque nationale luxembourgeoise, eau de vie de seigle marque nationale luxembourgeoise, London gin, conform legislatiei in vigoare
   26. Sambuca, Maraschino si Mistra conform legislatiei in vigoare
   27. Sangria, Clarea si Zurra conform legislatiei in vigoare
   28. Otet de vin
   29. Alimente pentru sugari si copii mici conform legislatiei in vigoare, inclusiv alimente pentru sugari si copii mici cu sanatate precara
   30. Miere
   31. Malt si produse din malt
   32. Branza maturata si nematurata (nearomata)
   33. Unt pe baza de lapte de oaie si capra

    ANEXA 8
    la Norme

         LISTA CU PRODUSELE ALIMENTARE LA CARE SE POT ADAUGA INDULCITORI

 ______________________________________________________________________________
|Nr. CE |     Denumire      |        Produse alimentare        |Nivel maxim de |
|       |                   |                                  |doza admisibila|
|_______|___________________|__________________________________|_______________|
| E 420 | Sorbitol          | Deserturi si produse similare:   | Quantum satis |
|       | i) Sorbitol       | a) Deserturi aromate pe baza de  |               |
|       | ii) Sirop de      | apa, cu valoare energetica redusa|               |
|       |     sorbitol      | sau fara adaos de zahar          |               |
| E 421 | Manitol           | b) Preparate pe baza de lapte si |               |
|       |                   | produse derivate, cu valoare     |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
| E 953 | Isomalt           | c) Deserturi pe baza de fructe si|               |
|       |                   | legume, cu valoare energetica    |               |
|       |                   | redusa sau fara adaos de zahar   |               |
| E 965 | Maltitol          |                                  |               |
|       | i) Maltitol       | d) Deserturi pe baza de oua, cu  |               |
|       | ii) Sirop de      | valoare energetica redusa sau    |               |
|       | maltitol          | fara adaos de zahar              |               |
| E 966 | Lactitol          | e) Deserturi pe baza de cereale, |               |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
| E 967 | Xilitol           | f) Cereale sau produse pe baza de|               |
|       |                   | cereale pentru micul dejun, cu   |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | g) Deserturi pe baza de grasimi, |               |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | h) Gheata alimentara, cu valoare |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | i) Gemuri, jeleuri, marmelade si |               |
|       |                   | fructe confiate, cu valoare      |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | j) Preparate din fructe, cu      |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar, exclusiv    |               |
|       |                   | cele destinate fabricarii        |               |
|       |                   | bauturilor pe baza de suc de     |               |
|       |                   | fructe                           |               |
|       |                   |                                  |               |
|       |                   | Produse de cofetarie             |               |
|       |                   | a) Produse de cofetarie fara     |               |
|       |                   | adaos de zahar                   |               |
|       |                   | b) Produse de cofetarie pe baza  |               |
|       |                   | de fructe uscate, cu valoare     |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) Produse de cofetarie pe baza  |               |
|       |                   | de amidon, cu valoare energetica |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Produse pe baza de cacao, cu  |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | e) Paste tartinabile pe baza de  |               |
|       |                   | cacao, lapte, fructe uscate sau  |               |
|       |                   | grasimi, cu valoare energetica   |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | f) Guma de mestecat fara adaos   |               |
|       |                   | de zahar                         |               |
|       |                   |                                  |               |
|       |                   | Alte produse                     |               |
|       |                   | a) Sosuri                        |               |
|       |                   | b) Mustar                        |               |
|       |                   | c) Produse fine de brutarie, cu  |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | d) Produse destinate unei        |               |
|       |                   | alimentatii speciale             |               |
|       |                   | e) Suplimente alimentare/        |               |
|       |                   | integratori dietetici in stare   |               |
|       |                   | solida                           |               |
|_______|___________________|__________________________________|_______________|
| E 950 | Acesulfam K       | Bauturi nealcoolice              |               |
|       |                   | a) Bauturi aromate pe baza de    | 350 mg/l      |
|       |                   | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Bauturi pe baza de lapte si   | 350 mg/l      |
|       |                   | produse derivate sau pe baza de  |               |
|       |                   | suc de fructe, cu valoare        |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   |                                  |               |
|       |                   | Deserturi si produse similare    |               |
|       |                   | a) Deserturi aromate pe baza de  | 350 mg/kg     |
|       |                   | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Preparate pe baza de lapte si | 350 mg/kg     |
|       |                   | produse derivate, cu valoare     |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) Deserturi pe baza de fructe si| 350 mg/kg     |
|       |                   | legume, cu valoare energetica    |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Deserturi pe baza de oua, cu  | 350 mg/kg     |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | e) Deserturi pe baza de cereale, | 350 mg/kg     |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | f) Deserturi pe baza de grasimi, | 350 mg/kg     |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | g) Cornete si vafe, pentru       | 2000 mg/kg    |
|       |                   | inghetata, fara adaos de zahar   |               |
|       |                   | h) Gheata alimentara, cu valoare | 800 mg/kg     |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | i) Cereale pentru mic dejun cu un| 1200 mg/kg    |
|       |                   | continut de fibra mai mare de    |               |
|       |                   | 15%, si cel putin 20% tarate,    |               |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | j) "Snacks": produse gata de     | 350 mg/kg     |
|       |                   | consum pe baza de amidon, sau    |               |
|       |                   | nuci si alune glasate,           |               |
|       |                   | preambalate, uscate, si continand|               |
|       |                   | anumite arome                    |               |
|       |                   |                                  |               |
|       |                   | Produse de cofetarie             |               |
|       |                   | a) Produse de cofetarie fara     | 500 mg/kg     |
|       |                   | adaos de zahar                   |               |
|       |                   | b) Produse de cofetarie pe baza  | 500 mg/kg     |
|       |                   | de cacao sau fructe uscate, cu   |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | c) Essoblaten                    | 2000 mg/kg    |
|       |                   | d) Produse de cofetarie pe baza  | 1000 mg/kg    |
|       |                   | de amidon, cu valoare energetica |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | e) Paste tartinabile pe baza de  | 1000 mg/kg    |
|       |                   | cacao, lapte, fructe uscate sau  |               |
|       |                   | grasimi, cu valoare energetica   |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | f) Produse de cofetarie sub forma| 500 mg/kg     |
|       |                   | de tablete, cu valoare energetica|               |
|       |                   | redusa                           |               |
|       |                   | g) Dropsuri pentru improspatarea | 2500 mg/kg    |
|       |                   | respiratiei, fara adaos de zahar |               |
|       |                   | h) Guma de mestecat fara adaos de| 2000 mg/kg    |
|       |                   | zahar                            |               |
|       |                   |                                  |               |
|       |                   | Alte produse                     |               |
|       |                   | a) Cidru si rachiu de pere       | 350 mg/l      |
|       |                   | b) Bere nealcoolica sau cu o     | 350 mg/l      |
|       |                   | concentratie de alcool exprimata |               |
|       |                   | in volume de pana la 1,2% vol    |               |
|       |                   | c) "Bere de masa/Biere de table/ | 350 mg/l      |
|       |                   | Tafelbier" (Concentratia initiala|               |
|       |                   | a mustului pentru bere de pana la|               |
|       |                   | 6%) exclusiv "Obergariges        |               |
|       |                   | Einfachbier"                     |               |
|       |                   | d) Bere cu aciditate minima de 30| 350 mg/l      |
|       |                   | mili-echivalenti exprimati in    |               |
|       |                   | 1 N NaOH                         |               |
|       |                   | e) Bere bruna de tip "oud bruin" | 350 mg/l      |
|       |                   | f) Bere cu valoare energetica    | 25 mg/l       |
|       |                   | redusa                           |               |
|       |                   | g) Bauturi constand intr-un      | 350 mg/l      |
|       |                   | amestec de bere, cidru, rachiu de|               |
|       |                   | pere, bauturi spirtoase sau      |               |
|       |                   | vin si bauturi nealcoolice       |               |
|       |                   | h) Bauturi spirtoase cu o        | 350 mg/l      |
|       |                   | concentratie de alcool functie de|               |
|       |                   | volum de pana la 15% vol         |               |
|       |                   | i) Fructe conservate, cu valoare | 350 mg/kg     |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | j) Gemuri, jeleuri si marmelade  | 1000 mg/kg    |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | k) Preparate din fructe si legume| 350 mg/kg     |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | l) Conserve de fructe si legume  | 200 mg/kg     |
|       |                   | dulci-acrisoare                  |               |
|       |                   | m) Feinkostsalat                 | 350 mg/kg     |
|       |                   | n) Conserve si semi-conserve     | 200 mg/kg     |
|       |                   | dulci-acrisoare de peste si      |               |
|       |                   | marinate de peste, crustacee si  |               |
|       |                   | moluste                          |               |
|       |                   | o) Supe cu valoare energetica    | 110 mg/l      |
|       |                   | redusa                           |               |
|       |                   | p) Sosuri                        | 350 mg/kg     |
|       |                   | q) Mustar                        | 350 mg/kg     |
|       |                   | r) Produse fine de brutarie      | 1000 mg/kg    |
|       |                   | destinate unei alimentatii       |               |
|       |                   | speciale                         |               |
|       |                   | s) Preparate complete de regim   | 450 mg/kg     |
|       |                   | pentru controlul greutatii       |               |
|       |                   | destinate inlocuirii dozei       |               |
|       |                   | alimentare zilnice totale sau a  |               |
|       |                   | unei mese individuale            |               |
|       |                   | t) Preparate complete si aporturi| 450 mg/kg     |
|       |                   | nutritionale destinate utilizarii|               |
|       |                   | sub supraveghere medicala        |               |
|       |                   | u) Suplimente alimentare/        | 350 mg/kg     |
|       |                   | integratori dietetici in stare   |               |
|       |                   | lichida                          |               |
|       |                   | v) Suplimente alimentare/        | 500 mg/kg     |
|       |                   | integratori dietetici in stare   |               |
|       |                   | solida                           |               |
|       |                   | w) Suplimente alimentare/        | 2000 mg/kg    |
|       |                   | integratori dietetici pe baza de |               |
|       |                   | vitamine si/sau elemente minerale|               |
|       |                   | sub forma de sirop sau           |               |
|       |                   | masticabile                      |               |
|_______|___________________|__________________________________|_______________|
| E 951 | Aspartam          | Bauturi nealcoolice              |               |
|       |                   | a) Bauturi aromate pe baza de    | 600 mg/l      |
|       |                   | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Bauturi pe baza de lapte si   | 600 mg/l      |
|       |                   | produse derivate sau pe baza de  |               |
|       |                   | suc de fructe, cu valoare        |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   |                                  |               |
|       |                   | Deserturi si produse similare    |               |
|       |                   | a) Deserturi aromate pe baza de  | 1000 mg/kg    |
|       |                   | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Preparate pe baza de lapte si | 1000 mg/kg    |
|       |                   | produse derivate, cu valoare     |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) Deserturi pe baza de fructe si| 1000 mg/kg    |
|       |                   | legume, cu valoare energetica    |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Deserturi pe baza de oua, cu  | 1000 mg/kg    |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | e) Deserturi pe baza de cereale, | 1000 mg/kg    |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | f) Deserturi pe baza de grasimi, | 1000 mg/kg    |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | g) "Snacks": produse gata de     | 500 mg/kg     |
|       |                   | consum pe baza de amidon, sau    |               |
|       |                   | nuci si alune glasate,           |               |
|       |                   | preambalate, uscate, si          |               |
|       |                   | continand anumite arome          |               |
|       |                   | h) Cereale pentru mic dejun cu un| 1000 mg/kg    |
|       |                   | continut de fibra mai mare de    |               |
|       |                   | 15%, si cel putin 20% tarate, cu |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | i) Gheata alimentara, cu valoare | 800 mg/kg     |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   |                                  |               |
|       |                   | Produse de cofetarie             |               |
|       |                   | a) Produse de cofetarie fara     | 1000 mg/kg    |
|       |                   | adaos de zahar                   |               |
|       |                   | b) dropsuri pentru improspatarea | 6000 mg/kg    |
|       |                   | respiratiei, fara adaos de zahar |               |
|       |                   | c) pastile pentru improspatarea  | 2000 mg/kg    |
|       |                   | respiratiei, puternic aromate,   |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | d) Produse de cofetarie pe baza  | 2000 mg/kg    |
|       |                   | de cacao sau fructe uscate, cu   |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | e) Produse de cofetarie pe baza  | 2000 mg/kg    |
|       |                   | de amidon, cu valoare energetica |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | f) Paste tartinabile pe baza de  | 1000 mg/kg    |
|       |                   | cacao, lapte, fructe uscate sau  |               |
|       |                   | grasimi, cu valoare energetica   |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | g) Guma de mestecat fara adaos de| 5500 mg/kg    |
|       |                   | zahar                            |               |
|       |                   |                                  |               |
|       |                   | Alte produse                     |               |
|       |                   | a) Cidru si rachiu de pere       | 600 mg/l      |
|       |                   | b) Bere nealcoolica sau cu o     | 600 mg/l      |
|       |                   | concentratie de alcool exprimata |               |
|       |                   | in volume de pana la 1,2% vol    |               |
|       |                   | c) "Bere de masa/Biere de table/ | 600 mg/l      |
|       |                   | Tafelbier" (Concentratia initiala|               |
|       |                   | a mustului pentru bere de pana la|               |
|       |                   | 6%) exclusiv "Obergariges        |               |
|       |                   | Einfachbier"                     |               |
|       |                   | d) Bere cu aciditate minima de 30| 600 mg/l      |
|       |                   | mili-echivalenti exprimata in    |               |
|       |                   | NaOH 1N                          |               |
|       |                   | e) Bere bruna de tip "oud bruin" | 600 mg/l      |
|       |                   | f) Bere cu valoare energetica    | 25 mg/l       |
|       |                   | redusa                           |               |
|       |                   | g) bauturi constand intr-un      | 600 mg/l      |
|       |                   | amestec de bere, cidru, rachiu   |               |
|       |                   | de pere, bauturi spirtoase sau   |               |
|       |                   | vin si bauturi nealcoolice       |               |
|       |                   | h) bauturi spirtoase cu o        | 600 mg/l      |
|       |                   | concentratie de alcool functie de|               |
|       |                   | volum de pana la 15% vol         |               |
|       |                   | i) Fructe conservate, cu valoare | 1000 mg/kg    |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | j) Gemuri, jeleuri si marmelade  | 1000 mg/kg    |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | k) Preparate din fructe si legume| 1000 mg/kg    |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | l) Conserve de fructe si legume  | 300 mg/kg     |
|       |                   | dulci-acrisoare                  |               |
|       |                   | m) Conserve si semi-conserve     | 300 mg/kg     |
|       |                   | dulci-acrisoare de peste si      |               |
|       |                   | marinate de peste, crustacee si  |               |
|       |                   | moluste                          |               |
|       |                   | n) Supe cu valoare energetica    | 110 mg/l      |
|       |                   | redusa                           |               |
|       |                   | o) Sosuri                        | 350 mg/kg     |
|       |                   | p) Feinkostsalat                 | 350 mg/kg     |
|       |                   | q) Mustar                        | 350 mg/kg     |
|       |                   | r) Produse fine de brutarie      | 1700 mg/kg    |
|       |                   | destinate unei alimentatii       |               |
|       |                   | speciale                         |               |
|       |                   | s) Preparate complete de regim   | 800 mg/kg     |
|       |                   | pentru controlul greutatii       |               |
|       |                   | destinate inlocuirii dozei       |               |
|       |                   | alimentare zilnice totale sau a  |               |
|       |                   | unei mese individuale            |               |
|       |                   | t) Preparate complete si aporturi| 1000 mg/kg    |
|       |                   | nutritionale destinate utilizarii|               |
|       |                   | sub supraveghere medicala        |               |
|       |                   | u) Suplimente alimentare/        | 600 mg/kg     |
|       |                   | integratori dietetici in stare   |               |
|       |                   | lichida                          |               |
|       |                   | v) Suplimente alimentare/        | 2000 mg/kg    |
|       |                   | integratori dietetici in stare   |               |
|       |                   | solida                           |               |
|       |                   | w) suplimente alimentare/        | 5500 mg/kg    |
|       |                   | integratori dietetici pe baza de |               |
|       |                   | vitamine si/sau elemente minerale|               |
|       |                   | sub forma de sirop sau           |               |
|       |                   | masticabile                      |               |
|_______|___________________|__________________________________|_______________|
| E 952 | Acid ciclamic si  | Bauturi nealcoolice              |               |
|       | sarurile sale de  | a) Bauturi aromate pe baza de    | 400 mg/l      |
|       | Na si Ca          | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Bauturi pe baza de lapte si   | 400 mg/l      |
|       |                   | produse derivate sau pe baza     |               |
|       |                   | de suc de fructe, cu valoare     |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   |                                  |               |
|       |                   | Deserturi si produse similare    |               |
|       |                   | a) Deserturi aromate pe baza de  | 250 mg/kg     |
|       |                   | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Preparate pe baza de lapte si | 250 mg/kg     |
|       |                   | produse derivate, cu valoare     |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) Deserturi pe baza de fructe si| 250 mg/kg     |
|       |                   | legume, cu valoare energetica    |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Deserturi pe baza de oua, cu  | 250 mg/kg     |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | e) Deserturi pe baza de cereale, |               |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | f) Deserturi pe baza de grasimi, | 250 mg/kg     |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | g) Gheata alimentara, cu valoare | 250 mg/kg     |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   |                                  |               |
|       |                   | Produse de cofetarie             |               |
|       |                   | a) Produse de cofetarie fara     | 500 mg/kg     |
|       |                   | adaos de zahar                   |               |
|       |                   | b) Produse de cofetarie pe baza  | 500 mg/kg     |
|       |                   | de cacao sau fructe uscate, cu   |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | c) Produse de cofetarie pe baza  | 500 mg/kg     |
|       |                   | de amidon, cu valoare energetica |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Dropsuri pentru improspatarea | 2500 mg/kg    |
|       |                   | respiratiei, fara adaos de zahar |               |
|       |                   | e) Paste tartinabile pe baza de  | 500 mg/kg     |
|       |                   | cacao, lapte, fructe uscate sau  |               |
|       |                   | grasimi, cu valoare energetica   |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | f) Guma de mestecat fara adaos de| 1500 mg/kg    |
|       |                   | zahar                            |               |
|       |                   |                                  |               |
|       |                   | Alte produse                     |               |
|       |                   | a) bauturi constand intr-un      | 250 mg/l      |
|       |                   | amestec de bere, cidru, rachiu de|               |
|       |                   | pere, bauturi spirtoase sau vin  |               |
|       |                   | si bauturi nealcoolice           |               |
|       |                   | b) Fructe conservate, cu valoare | 1000 mg/kg    |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) Gemuri, jeleuri si marmelade  | 1000 mg/kg    |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | d) Preparate din fructe si legume| 250 mg/kg     |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | e) Produse fine de brutarie      | 1600 mg/kg    |
|       |                   | destinate unei alimentatii       |               |
|       |                   | speciale                         |               |
|       |                   | f) Preparate complete de regim   | 400 mg/kg     |
|       |                   | pentru controlul greutatii       |               |
|       |                   | destinate inlocuirii dozei       |               |
|       |                   | alimentare zilnice totale sau a  |               |
|       |                   | unei mese individuale            |               |
|       |                   | g) Preparate complete si aporturi| 400 mg/kg     |
|       |                   | nutritionale destinate utilizarii|               |
|       |                   | sub supraveghere medicala        |               |
|       |                   | h) Suplimente alimentare/        | 400 mg/kg     |
|       |                   | integratori dietetici in stare   |               |
|       |                   | lichida                          |               |
|       |                   | i) Suplimente alimentare/        | 500 mg/kg     |
|       |                   | integratori dietetici in stare   |               |
|       |                   | solida                           |               |
|       |                   | j) suplimente alimentare/        | 1250 mg/kg    |
|       |                   | integratori dietetici pe baza de |               |
|       |                   | vitamine si/sau elemente         |               |
|       |                   | minerale, de tip sirop sau       |               |
|       |                   | masticabile                      |               | |_______|___________________|__________________________________|_______________|
| E 954 | Zaharina si       | Bauturi nealcoolice              |               |
|       | sarurile sale de  | a) Bauturi aromate pe baza de    | 80 mg/l       |
|       | Na, K si Ca       | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Bauturi pe baza de lapte si   | 80 mg/l       |
|       |                   | produse derivate sau pe baza de  |               |
|       |                   | suc de fructe, cu valoare        |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) "Gaseosa": bauturi nealcoolice| 100 mg/l      |
|       |                   | pe baza de apa, cu adaos de      |               |
|       |                   | dioxid de carbon, indulcitori    |               |
|       |                   | si aromatizanti                  |               |
|       |                   |                                  |               |
|       |                   | Deserturi si produse similare    |               |
|       |                   | a) Deserturi aromate pe baza de  | 100 mg/kg     |
|       |                   | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Preparate pe baza de lapte si | 100 mg/kg     |
|       |                   | produse derivate, cu valoare     |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) Deserturi pe baza de fructe si| 100 mg/kg     |
|       |                   | legume, cu valoare energetica    |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Deserturi pe baza de oua, cu  | 100 mg/kg     |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | e) Deserturi pe baza de cereale, | 100 mg/kg     |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | f) Deserturi pe baza de grasimi, | 100 mg/kg     |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | g) cereale pentru mic dejun cu un| 100 mg/kg     |
|       |                   | continut de fibra mai mare de    |               |
|       |                   | 15%, si cel putin 20% tarate,    |               |
|       |                   | cu valoare energetica scazuta sau|               |
|       |                   | fara adaos de zahar              |               |
|       |                   | h) Gheata alimentara, cu valoare | 100 mg/kg     |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | i) cornete si vafe, pentru       | 800 mg/kg     |
|       |                   | inghetata, fara adaos de zahar   |               |
|       |                   | j) "Snacks": produse gata de     | 100 mg/kg     |
|       |                   | consum pe baza de amidon, sau    |               |
|       |                   | nuci si alune glasate,           |               |
|       |                   | preambalate, uscate, si continand|               |
|       |                   | anumite arome                    |               |
|       |                   |                                  |               |
|       |                   | Produse de cofetarie             |               |
|       |                   | a) Produse de cofetarie fara     | 500 mg/kg     |
|       |                   | adaos de zahar                   |               |
|       |                   | b) Produse de cofetarie pe baza  | 500 mg/kg     |
|       |                   | de cacao sau fructe uscate, cu   |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | c) Produse de cofetarie pe baza  | 300 mg/kg     |
|       |                   | de amidon, cu valoare energetica |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Dropsuri pentru improspatarea | 3000 mg/kg    |
|       |                   | respiratiei, fara adaos de zahar |               |
|       |                   | e) Essoblaten                    | 800 mg/kg     |
|       |                   | f) Paste tartinabile pe baza de  | 200 mg/kg     |
|       |                   | cacao, lapte, fructe uscate sau  |               |
|       |                   | grasimi, cu valoare energetica   |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | g) Guma de mestecat fara adaos de| 1200 mg/kg    |
|       |                   | zahar                            |               |
|       |                   |                                  |               |
|       |                   | Alte produse                     |               |
|       |                   | a) Cidru si rachiu de pere       | 80 mg/l       |
|       |                   | b) Bere nealcoolica sau cu o     | 80 mg/l       |
|       |                   | concentratie de alcool exprimata |               |
|       |                   | in volume de pana la 1,2% vol    |               |
|       |                   | c) "Bere de masa/Biere de table/ | 80 mg/l       |
|       |                   | Tafelbier" (Concentratia initiala|               |
|       |                   | a mustului pentru bere de pana la|               |
|       |                   | 6%) exclusiv "Obergariges        |               |
|       |                   | Einfachbier"                     |               |
|       |                   | d) Bere cu aciditate minima de   | 80 mg/l       |
|       |                   | 30 mili-echivalenti exprimati in |               |
|       |                   | NaOH 1N                          |               |
|       |                   | e) Bere bruna de tip "oud bruin" | 80 mg/l       |
|       |                   | f) Bauturi constand intr-un      | 80 mg/l       |
|       |                   | amestec de bere, cidru, rachiu de|               |
|       |                   | pere, bauturi spirtoase sau vin  |               |
|       |                   | si bauturi nealcoolice           |               |
|       |                   | g) Bauturi spirtoase cu o        | 80 mg/l       |
|       |                   | concentratie de alcool functie de|               |
|       |                   | volum de pana la 15% vol         |               |
|       |                   | h) Fructe conservate, cu valoare | 200 mg/kg     |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | i) Gemuri, jeleuri si marmelade  | 200 mg/kg     |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | j) Preparate din fructe si legume| 200 mg/kg     |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | k) Conserve de fructe si legume  | 160 mg/kg     |
|       |                   | dulci-acrisoare                  |               |
|       |                   | l) Conserve si semi-conserve     | 160 mg/kg     |
|       |                   | dulci-acrisoare de peste si      |               |
|       |                   | marinate de peste, crustacee si  |               |
|       |                   | moluste                          |               |
|       |                   | m) Sosuri                        | 160 mg/kg     |
|       |                   | n) Mustar                        | 160 mg/kg     |
|       |                   | o) Supe cu valoare energetica    | 110 mg/l      |
|       |                   | redusa                           |               |
|       |                   | p) Feinkostsalat                 | 160 mg/kg     |
|       |                   | q) Produse fine de brutarie      | 170 mg/kg     |
|       |                   | destinate unei alimentatii       |               |
|       |                   | speciale                         |               |
|       |                   | r) Preparate complete de regim   | 240 mg/kg     |
|       |                   | pentru controlul greutatii       |               |
|       |                   | destinate inlocuirii dozei       |               |
|       |                   | alimentare zilnice totale sau a  |               |
|       |                   | unei mese individuale            |               |
|       |                   | s) Preparate complete si aporturi| 200 mg/kg     |
|       |                   | nutritionale destinate utilizarii|               |
|       |                   | sub supraveghere medicala        |               |
|       |                   | t) Suplimente alimentare/        | 80 mg/kg      |
|       |                   | integratori dietetici in stare   |               |
|       |                   | lichida                          |               |
|       |                   | u) Suplimente alimentare/        | 500 mg/kg     |
|       |                   | integratori dietetici in stare   |               |
|       |                   | solida                           |               |
|       |                   | v) suplimente alimentare/        | 1200 mg/kg    |
|       |                   | integratori dietetici pe baza de |               |
|       |                   | vitamine si/sau elemente minerale|               |
|       |                   | sub forma de sirop sau           |               |
|       |                   | masticabile                      |               |
|_______|___________________|__________________________________|_______________|
| E 957 | Taumatina         | Produse de cofetarie             |               |
|       |                   | a) Produse de cofetarie fara     | 50 mg/kg      |
|       |                   | adaos de zahar                   |               |
|       |                   | b) Produse de cofetarie pe baza  | 50 mg/kg      |
|       |                   | de cacao sau fructe uscate, cu   |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | c) Guma de mestecat fara adaos de| 50 mg/kg      |
|       |                   | indulcitori                      |               |
|       |                   |                                  |               |
|       |                   | Alte produse                     |               |
|       |                   | a) Gheata alimentara, cu valoare | 50 mg/kg      |
|       |                   | energetica scazuta sau fara adaos|               |
|       |                   | de zahar                         |               |
|       |                   | b) suplimente alimentare/        | 400 mg/kg     |
|       |                   | integratori dietetici pe baza de |               |
|       |                   | vitamine si/sau elemente minerale|               |
|       |                   | sub forma de sirop sau           |               |
|       |                   | masticabile                      |               |
|_______|___________________|__________________________________|_______________|
| E 959 | Neohesperidina DC | Bauturi nealcoolice              |               |
|       |                   | a) Bauturi aromate pe baza de    | 30 mg/l       |
|       |                   | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Bauturi pe baza de lapte si   | 50 mg/l       |
|       |                   | produse derivate sau pe baza de  |               |
|       |                   | suc de fructe, cu valoare        |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) Bauturi pe baza de suc de     | 30 mg/l       |
|       |                   | fructe cu valoare energetica     |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   |                                  |               |
|       |                   | Deserturi si produse similare    |               |
|       |                   | a) Deserturi aromate pe baza de  | 50 mg/kg      |
|       |                   | apa, cu valoare energetica redusa|               |
|       |                   | sau fara adaos de zahar          |               |
|       |                   | b) Preparate pe baza de lapte si | 50 mg/kg      |
|       |                   | produse derivate, cu valoare     |               |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | c) Deserturi pe baza de fructe si| 50 mg/kg      |
|       |                   | legume, cu valoare energetica    |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Deserturi pe baza de oua, cu  | 50 mg/kg      |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | e) Deserturi pe baza de cereale, | 50 mg/kg      |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | f) Deserturi pe baza de grasimi, | 50 mg/kg      |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | g) Gheata alimentara, cu valoare | 50 mg/kg      |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | h) Cornete si vafe, pentru       | 50 mg/kg      |
|       |                   | inghetata, fara adaos de zahar   |               |
|       |                   | i) Cereale pentru mic dejun cu un| 50 mg/kg      |
|       |                   | continut de fibra mai mare de    |               |
|       |                   | 15%, si cel putin 20% tarate,    |               |
|       |                   | cu valoare energetica redusa sau |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | j) "Snacks": produse gata de     | 50 mg/kg      |
|       |                   | consum pe baza de amidon, sau    |               |
|       |                   | nuci si alune glasate,           |               |
|       |                   | preambalate, uscate, si continand|               |
|       |                   | anumite arome                    |               |
|       |                   |                                  |               |
|       |                   | Produse de cofetarie             |               |
|       |                   | a) Produse de cofetarie fara     | 100 mg/kg     |
|       |                   | adaos de zahar                   |               |
|       |                   | b) Produse de cofetarie pe baza  | 100 mg/kg     |
|       |                   | de cacao sau fructe uscate, cu   |               |
|       |                   | valoare energetica redusa sau    |               |
|       |                   | fara adaos de zahar              |               |
|       |                   | c) Produse de cofetarie pe baza  | 150 mg/kg     |
|       |                   | de amidon, cu valoare energetica |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | d) Dropsuri pentru improspatarea | 400 mg/kg     |
|       |                   | respiratiei, fara adaos de zahar |               |
|       |                   | e) Paste tartinabile pe baza de  | 50 mg/kg      |
|       |                   | cacao, lapte, fructe uscate sau  |               |
|       |                   | grasimi, cu valoare energetica   |               |
|       |                   | redusa sau fara adaos de zahar   |               |
|       |                   | f) Guma de mestecat fara adaos de| 400 mg/kg     |
|       |                   | zahar                            |               |
|       |                   |                                  |               |
|       |                   | Alte produse                     |               |
|       |                   | a) Cidru si rachiu de pere       | 20 mg/l       |
|       |                   | b) Bere nealcoolica sau cu o     | 10 mg/l       |
|       |                   | concentratie de alcool exprimata |               |
|       |                   | in volume de pana la 1,2% vol    |               |
|       |                   | c) "Bere de masa/Biere de table/ | 10 mg/l       |
|       |                   | Tafelbier" (Concentratia initiala|               |
|       |                   | a mustului pentru bere de pana la|               |
|       |                   | 6%) exclusiv "Obergariges        |               |
|       |                   | Einfachbier"                     |               |
|       |                   | d) Bere cu aciditate minima de   | 10 mg/l       |
|       |                   | 30 mili-echivalenti exprimati in |               |
|       |                   | NaOH 1N                          |               |
|       |                   | e) Bere bruna de tip "oud bruin" | 10 mg/l       |
|       |                   | f) Bere cu valoare energetica    | 10 mg/l       |
|       |                   | redusa                           |               |
|       |                   | g) Bauturi constand intr-un      | 30 mg/l       |
|       |                   | amestec de bere, cidru, rachiu de|               |
|       |                   | pere, bauturi spirtoase sau vin  |               |
|       |                   | si bauturi nealcoolice           |               |
|       |                   | h) Bauturi spirtoase cu o        | 30 mg/l       |
|       |                   | concentratie de alcool exprimata |               |
|       |                   | in volume de pana la 15% vol     |               |
|       |                   | i) Fructe conservate, cu valoare | 50 mg/kg      |
|       |                   | energetica redusa sau fara adaos |               |
|       |                   | de zahar                         |               |
|       |                   | j) Gemuri, jeleuri si marmelade  | 50 mg/kg      |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | k) Preparate din fructe si legume| 50 mg/kg      |
|       |                   | cu valoare energetica redusa     |               |
|       |                   | l) Conserve de fructe si legume  | 100 mg/kg     |
|       |                   | dulci-acrisoare                  |               |
|       |                   | m) Conserve si semi-conserve     | 30 mg/kg      |
|       |                   | dulci-acrisoare de peste si      |               |
|       |                   | marinate de peste, crustacee si  |               |
|       |                   | moluste                          |               |
|       |                   | n) Sosuri                        | 50 mg/kg      |
|       |                   | o) Mustar                        | 50 mg/kg      |
|       |                   | p) Supe cu valoare energetica    | 50 mg/l       |
|       |                   | redusa                           |               |
|       |                   | q) Feinkostsalat                 | 50 mg/kg      |
|       |                   | r) Produse fine de brutarie      | 150 mg/kg     |
|       |                   | destinate unei alimentatii       |               |
|       |                   | speciale                         |               |
|       |                   | s) Preparate complete de regim   | 100 mg/kg     |
|       |                   | pentru controlul greutatii       |               |
|       |                   | destinate inlocuirii dozei       |               |
|       |                   | alimentare zilnice totale sau a  |               |
|       |                   | unei mese individuale            |               |
|       |                   | t) Preparate complete si aporturi| 100 mg/kg     |
|       |                   | nutritionale destinate utilizarii|               |
|       |                   | sub supraveghere medicala        |               |
|       |                   | u) Suplimente alimentare/        | 50 mg/kg      |
|       |                   | integratori dietetici in stare   |               |
|       |                   | lichida                          |               |
|       |                   | v) Suplimente alimentare/        | 100 mg/kg     |
|       |                   | integratori dietetici in stare   |               |
|       |                   | solida                           |               |
|       |                   | w) suplimente alimentare/        | 400 mg/kg     |
|       |                   | integratori dietetici pe baza de |               |
|       |                   | vitamine si/sau elemente         |               |
|       |                   | minerale, de tip sirop sau       |               |
|       |                   | masticabile                      |               |
|_______|___________________|__________________________________|_______________|

    NOTA:
    1. Pentru substanta E 952, acid ciclamic si sarurile sale de Na si Ca, dozele maxime de utilizare sunt exprimate in acid liber.
    2. Pentru substanta E 954, zaharina si sarurile sale de Na, K si Ca, dozele maxime de utilizare sunt exprimate in imida libera.

    ANEXA 9
    la Norme

    LISTA CU ADITIVII ALIMENTARI GENERAL AUTORIZATI PENTRU UTILIZAREA IN PRODUSELE ALIMENTARE CU EXCEPTIA CELOR PREVAZUTE IN ARTICOLUL 17 ALINEATUL 3

    NOTA:
    1. Substantele enumerate in lista de mai jos pot fi adaugate la toate produsele alimentare cu exceptia celor prevazute in articolul 17 alineatul 3, pe baza principiului "quantum satis".
    2. Substantele figurand cu numerele E 407 si E 440 pot fi normalizate cu zaharuri, cu conditia ca aceasta precizare sa apara suplimentar la numarul si denumirea acestora.
    3. Explicatia simbolurilor utilizate:
    * Substantele E 290, E 938, E 939, E 941, E 942 si E 948 pot fi de asemenea utilizate in produsele alimentare prevazute in articolul 17 alineatul 3.
    * Substantele E 410, E 412, E 415 si E 417 nu pot fi utilizate pentru fabricarea produselor alimentare deshidratate a caror rehidratare se efectueaza in momentul ingerarii.

________________________________________________________________________________
    Nr. E  |                       Denumire
___________|____________________________________________________________________
    E 170  | Carbonati de calciu
           | i) Carbonat de calciu
           | ii) Carbonat acid de calciu
    E 260  | Acid acetic
    E 261  | Acetat de potasiu
    E 262  | Acetati de sodiu
           | i) Acetat de sodiu
           | ii) Acetat acid de sodiu (diacetat de sodiu)
    E 263  | Acetat de calciu
    E 270  | Acid lactic
    E 290  | Dioxid de carbon*
    E 296  | Acid malic
    E 300  | Acid ascorbic
    E 301  | Ascorbat de sodiu
    E 302  | Ascorbat de calciu
    E 304  | Esteri acizi grasi ai acidului ascorbic
           | i) Palmitat de ascorbil
           | ii) Stearat de ascorbil
    E 306  | Extract bogat in tocoferol
    E 307  | Alfa-tocoferol
    E 308  | Gama-tocoferol
    E 309  | Delta-tocoferol
    E 322  | Lecitine
    E 325  | Lactat de sodiu
    E 326  | Lactat de potasiu
    E 327  | Lactat de calciu
    E 330  | Acid citric
    E 331  | Citrati de sodiu
           | i) Citrat monosodic
           | ii) Citrat disodic
           | iii) Citrat trisodic
    E 332  | Citrati de potasiu
           | i) Citrat monopotasic
           | ii) Citrat tripotasic
    E 333  | Citrati de calciu
           | i) Citrat monocalcic
           | ii) Citrat dicalcic
           | iii) Citrat tricalcic
    E 334  | Acid tartric (L(+)-)
    E 335  | Tartrati de sodiu
           | i) Tartrat monosodic
           | ii) Tartrat disodic
    E 336  | Tartrati de potasiu
           | i) Tartrat monopotasic
           | ii) Tartrat dipotasic
    E 337  | Tartrat dublu de potasiu si sodiu
    E 350  | Malati de sodiu
           | i) Malat de sodiu
           | ii) Malat acid de sodiu
    E 351  | Malat de potasiu
    E 352  | Malati de calciu
           | i) Malat de calciu
           | ii) Malat acid de calciu
    E 354  | Tartrat de calciu
    E 380  | Citrat triamonic
    E 400  | Acid alginic
    E 401  | Alginat de sodiu
    E 402  | Alginat de potasiu
    E 403  | Alginat de amoniu
    E 404  | Alginat de calciu
    E 406  | Agar-agar
    E 407  | Caragenan
    E 407a | Alge Euchema transformate
    E 410  | Guma carruba
    E 412  | Guma guar*
    E 413  | Tragacant (Adragante)
    E 414  | Guma de acacia (guma arabica)
    E 415  | Guma xantan*
    E 417  | Guma tara*
    E 418  | Guma gellan
    E 422  | Glicerina
    E 440  | Pectine
           | i) Pectina
           | ii) Pectina amidata
    E 460  | Celuloza
           | i) Celuloza microcristalina
           | ii) Celuloza pulbere
    E 461  | Metilceluloza
    E 463  | Hidroxipropilceluloza
    E 464  | Hidroxipropilmetilceluloza
    E 465  | Etilmetilceluloza
    E 466  | Carboximetilceluloza
           | Carboximetilceluloza de sodiu
    E 469  | Carboximetilceluloza hidrozata enzimatic
    E 470a | Saruri de sodiu, potasiu si calciu ale acizilor grasi
    E 470b | Saruri de magneziu ale acizilor grasi
    E 471  | Mono- si digliceride ale acizilor grasi
    E 472a | Esteri acetici ai mono- si digliceridelor cu acizi grasi
    E 472b | Esteri lactici ai mono- si digliceridelor cu acizi grasi
    E 472c | Esteri citrici ai mono- si digliceridelor cu acizi grasi
    E 472d | Esteri tartrici ai mono- si digliceridelor cu acizi grasi
    E 472e | Esteri mono- si diacetil-tartrici ai mono- si digliceridelor cu
           | acizi grasi
    E 472f | Esteri acetici si tartrici combinati ai mono- si digliceridelor cu
           | acizi grasi
    E 500  | Carbonati de sodiu
           | i) Carbonat de sodiu
           | ii) Carbonat acid de sodiu
           | iii) Sesquicarbonat de sodiu
    E 501  | Carbonati de potasiu
           | i) Carbonat de potasiu
           | ii) Carbonat acid de potasiu
    E 503  | Carbonati de amoniu
           | i) Carbonat de amoniu
           | ii) Carbonat acid de amoniu
    E 504  | Carbonati de magneziu
           | i) Carbonat de magneziu
           | ii) Carbonat acid de magneziu
    E 507  | Acid clorhidric
    E 508  | Clorura de potasiu
    E 509  | Clorura de calciu
    E 511  | Clorura de magneziu
    E 513  | Acid sulfuric
    E 514  | Sulfati de sodiu
           | i) Sulfat de sodiu
           | ii) Sulfat acid de sodiu
    E 515  | Sulfati de potasiu
           | i) Sulfat de potasiu
           | ii) Sulfat acid de potasiu
    E 516  | Sulfat de calciu
    E 524  | Hidroxid de sodiu
    E 525  | Hidroxid de potasiu
    E 526  | Hidroxid de calciu
    E 527  | Hidroxid de amoniu
    E 528  | Hidroxid de magneziu
    E 529  | Oxid de calciu
    E 530  | Oxid de magneziu
    E 570  | Acizi grasi
    E 574  | Acid gluconic
    E 575  | Glucono-delta-lactona
    E 576  | Gluconat de sodiu
    E 577  | Gluconat de potasiu
    E 578  | Gluconat de calciu
    E 640  | Glicerina si sarea sa de sodiu
    E 920  | L-cisteina(*)
    E 938  | Argon*
    E 939  | Heliu*
    E 941  | Azot*
    E 942  | Protoxid de azot*
    E 948  | Oxigen*
    E 1103 | Invertaza
    E 1200 | Polidextroza
    E 1404 | Amidon oxidat
    E 1410 | Fosfat de amidon
    E 1412 | Fosfat de diamidon
    E 1413 | Fosfat de diamidon fosfatat
    E 1414 | Fosfat diamidon acetilat
    E 1420 | Amidon acetilat
    E 1422 | Adipat de diamidon acetilat
    E 1440 | Amidon hidroxipropilic
    E 1442 | Fosfat de diamidon hidroxipropilic
    E 1450 | Octenil succinat de amidon sodic
    E 1451 | Amidon oxidat acetilat
___________|____________________________________________________________________
    (*) Poate fi utilizat numai ca ameliorator de faina.

    ANEXA 10
    la Norme

    LISTA CU PRODUSELE ALIMENTARE IN CARE POATE FI UTILIZAT UN NUMAR LIMITAT DE ADITIVI ALIMENTARI DIN ANEXA IX

 ______________________________________________________________________________
|    Produs alimentar   |                Aditiv                |  Doza maxima  |
|_______________________|______________________________________|_______________|
| Produse pe baza de    | E 330 Acid citric                    | 0,5%          |
| cacao si ciocolata,   | E 322 Lecitine                       | quantum satis |
| conform legislatiei   | E 334 Acid tartric                   | 0,5%          |
| in vigoare*1)         | E 422 Glicerina                      | quantum satis |
|                       | E 471 Mono- si digliceride ale       | quantum satis |
|                       |       acizilor grasi                 |               |
|                       | E 170 Carbonati de calciu            |_              |
|                       | E 500 Carbonati de sodiu             | |  7% raportat|
|                       | E 501 Carbonati de potasiu           | |  la materia |
|                       | E 503 Carbonati de amoniu            | |  uscata     |
|                       | E 504 Carbonati de magneziu          | |  degresata  |
|                       | E 524 Hidroxid de sodiu              |  > exprimata  |
|                       | E 525 Hidroxid de potasiu            | |  in         |
|                       | E 526 Hidroxid de calciu             | |  carbonati  |
|                       | E 527 Hidroxid de amoniu             | |  de potasiu |
|                       | E 528 Hidroxid de magneziu           |_|             |
|                       |                                      |               |
|                       | E 530 Oxid de magneziu               | doar sub      |
|                       |                                      | forma de      |
|                       |                                      | agenti de     |
|                       |                                      | glazurare     |
|                       |                                      |_              |
                        |                                      | |             |
|                       | E 414 Guma acacia                    |  > quantum    |
|                       | E 440 Pectine                        |_|  satis      |
|_______________________|______________________________________|_______________|
| Sucuri din fructe si  | E 300 Acid ascorbic                  | Quantum satis |
| nectaruri conform     |                                      |               |
| legislatiei in        |                                      |               |
| vigoare               |                                      |               |
|_______________________|______________________________________|_______________|
| Suc de ananas conform | E 296 Acid malic                     | 3 g/l         |
| legislatiei in vigoare|                                      |               |
|_______________________|______________________________________|_______________|
| Nectaruri conform     | E 330 Acid citric                    | 5 g/l         |
| legislatiei in vigoare| E 270 Acid tactic                    | 5 g/l         |
|_______________________|______________________________________|_______________|
| Suc de struguri       | E 170 Carbonati de calciu            | Quantum satis |
| conform legislatiei   | E 336 Tartrati de potasiu            | Quantum satis |
| in vigoare            |                                      |               |
|_______________________|______________________________________|_______________|
| Sucuri din fructe     | E 330 Acid citric                    | 3 g/l         |
| conform legislatiei   |                                      |               |
| in vigoare            |                                      |               |
|_______________________|______________________________________|_______________|
| Gem extra si jeleu    | E 440 Pectine                        | Quantum satis |
| extra conform         | E 270 Acid lactic                    | Quantum satis |
| legislatiei in        | E 296 Acid malic                     |               |
| vigoare               | E 300 Acid ascorbic                  |               |
|                       | E 327 Lactat de calciu               |               |
|                       | F 330 Acid citric                    |               |
|                       | E 331 Citrati de sodiu               |               |
|                       | E 333 Citrati de calciu              |               |
|                       | E 334 Acid tartric                   |               |
|                       | E 335 Tartrati de sodiu              |               |
|                       | E 350 Malati de sodiu                |               |
|                       |______________________________________|_______________|
|                       | E 471 Mono- si digliceride ale       | Quantum satis |
|                       |       acizilor grasi                 |               |
|_______________________|______________________________________|_______________|
| Gemuri, jeleuri si    | E 440 Pectine                        | Quantum satis |
| marmelade conform     |______________________________________|_______________|
| legislatiei in vigoare| E 270 Acid lactic                    | Quantum satis |
| si alte paste si      | E 296 Acid malic                     |               |
| piureuri tartinabile  | E 300 Acid ascorbic                  |               |
| similare pe baza de   | E 327 Lactat de calciu               |               |
| fructe inclusiv       | E 330 Acid citric                    |               |
| produsele cu un numar | E 331 Citrati de sodiu               |               |
| scazut de calorii     | E 333 Citrati de calciu              |               |
|                       | E 334 Acid tartric                   |               |
|                       | E 335 Tartrati de sodiu              |               |
|                       | E 350 Malati de sodiu                |               |
|                       |______________________________________|_______________|
|                       | E 400 Acid alginic                   | 10 g/kg       |
|                       |                                      | (separat sau  |
|                       |                                      | combinat)     |
|                       | E 401 Alginat de sodiu               |               |
|                       | E 402 Alginat de potasiu             |               |
|                       | E 403 Alginat de amoniu              |               |
|                       | E 404 Alginat de calciu              |               |
|                       | E 406 Agar-agar                      |               |
|                       | E 407 Caragenan                      |               |
|                       | E 410 Guma carruba                   |               |
|                       | E 412 Guma de guar                   |               |
|                       | E 415 Guma de xantan                 |               |
|                       | E 418 Guma gellan                    |               |
|                       |______________________________________|_______________|
|                       | E 509 Clorura de calciu              | Quantum satis |
|                       | E 524 Hidroxid de sodiu              |               |
|                       |______________________________________|_______________|
|                       | E 471 Mono- si digliceride ale       | Quantum satis |
|                       |       acizilor grasi                 |               |
|_______________________|______________________________________|_______________|
| Lapte partial         | E 300 Acid ascorbic                  | Quantum satis |
| deshidratat si total  | E 301 Ascorbat de sodiu              |               |
| deshidratat conform   | E 304 Esteri ai acizilor grasi cu    |               |
| legislatiei in vigoare|       acid ascorbic                  |               |
|                       | E 322 Lecitine                       |               |
|                       | E 331 Citrati de sodiu               |               |
|                       | E 332 Citrati de potasiu             |               |
|                       | E 407 Caragenan                      |               |
|                       | E 500 (ii) carbonat acid de sodiu    |               |
|                       | E 501 (ii) carbonat acid de potasiu  |               |
|                       | E 509 Clorura de calciu              |               |
|_______________________|______________________________________|_______________|
| Smantana pasteurizata | E 401 Alginat de sodiu               | Quantum satis |
| integrala             | E 402 Alginat de potasiu             |               |
|                       | E 407 Caragenan                      |               |
|                       | E 466 Carboximetilceluloza           |               |
|                       | E 471 Mono- si digliceride ale       |               |
|                       |       acizilor grasi                 |               |
|_______________________|______________________________________|_______________|
| Fructe si legume      | E 300 Acid ascorbic                  | Quantum satis |
| neprelucrate,         | E 301 Ascorbat de sodiu              |               |
| inghetate si          | E 302 Ascorbat de calciu             |               |
| congelate; fructe si  | E 330 Acid citric                    |               |
| legume neprelucrate,  |                                      |               |
| refrigerate si        |                                      |               |
| preambalate, gata     |                                      |               |
| pentru consumare si   |                                      |               |
| cartofi neprelucrati  |                                      |               |
| si decojiti           |                                      |               |
| preambalati;          |                                      |               |
|_______________________|______________________________________|_______________|
| Compot de fructe      | E 331 Citrati de sodiu               | Quantum satis |
| Peste, crustacee si   | E 332 Citrati de potasiu             |               |
| moluste neprelucrate, | E 333 Citrati de calciu              |               |
| inclusiv refrigerate  |                                      |               |
| si congelate          |                                      |               |
|_______________________|______________________________________|_______________|
| Orez de preparat rapid| E 471 Mono- si digliceride ale       | Quantum satis |
|                       |       acizilor grasi                 |               |
|                       | E 472a Esteri acetici ai mono- si    |               |
|                       |        digliceridelor cu acizi grasi |               |
|_______________________|______________________________________|_______________|
| Uleiuri si grasimi    | E 304 Esteri ai acizilor grasi cu    | Quantum satis |
| neemulsionate de      |       acid ascorbic                  |               |
| origine animala si    | E 306 Extract bogat in tocoferol     |               |
| vegetala (cu exceptia | E 307 Alfa-tocoferol                 |               |
| uleiurilor virgine si | E 308 Gama-tocoferol                 |               |
| de masline)           | E 309 Delta-tocoferol                |               |
|                       |______________________________________|_______________|
|                       | E 322 Lecitine                       | 30 g/l        |
|                       |______________________________________|_______________|
|                       | E 471 Mono- si digliceride ale       | 10 g/l        |
|                       |       acizilor grasi                 |               |
|                       |______________________________________|_______________|
|                       | E 330 Acid citric                    | Quantum satis |
|                       | E 331 Citrati de sodiu               |               |
|                       | E 332 Citrati de potasiu             |               |
|                       | E 333 Citrati de calciu              |               |
|_______________________|______________________________________|_______________|
| Uleiuri si grasimi    | E 270 Acid lactic                    | Quantum satis |
| neemulsionate de      | E 300 Acid ascorbic                  |               |
| origine animala sau   | E 304 Esteri ai acizilor grasi cu    |               |
| vegetala (cu exceptia |       acid ascorbic                  |               |
| uleiurilor virgine si | E 306 Extract bogat in tocoferol     |               |
| de masline),          | E 307 Alfa-tocoferol                 |               |
| destinate in mod      | E 308 Gama-tocoferol                 |               |
| specific fierberii    | E 309 Delta-tocoferol                |               |
| sau prajirii sau      |______________________________________|_______________|
| pentru prepararea     | E 322 Lecitine                       | 30 g/l        |
| sosurilor             |______________________________________|_______________|
|                       | E 471 Mono- si digliceride ale       | 10 g/l        |
|                       |       acizilor grasi                 |               |
|                       |______________________________________|_______________|
|                       | E 472c Esteri glicerici ai acidului  | Quantum satis |
|                       |        citric cu acizi grasi         |               |
|                       | E 330 Acid citric                    |               |
|                       | E 331 Citrati de sodiu               |               |
|                       | E 332 Citrati de potasiu             |               |
|                       | E 333 Citrati de calciu              |               |
|_______________________|______________________________________|_______________|
| Ulei de masline       | E 307 Alfa-tocoferol                 | 200 mg/l      |
| rafinat, inclusiv     |                                      |               |
| ulei de turta de      |                                      |               |
| masline               |                                      |               |
|_______________________|______________________________________|_______________|
| Branza maturata       | E 170 Carbonati de calciu            | Quantum satis |
|                       | E 504 Carbonati de magneziu          |               |
|                       | E 509 Clorura de calciu              |               |
|                       | E 575 Glucono-delta-lactona          |               |
|_______________________|______________________________________|_______________|
| Mozzarella si zer     | E 270 Acid lactic                    | Quantum satis |
|                       | E 330 Acid citric                    |               |
|                       | E 575 Glucono-delta-lactona          |               |
|                       | E 260 Acid acetic                    | Quantum satis |
|_______________________|______________________________________|_______________|
| Fructe si legume in   | E 260 Acid acetic                    | Quantum satis |
| conserva              | E 261 Acetat de potasiu              |               |
|                       | E 262 Acetati de sodiu               |               |
|                       | E 263 Acetat de calciu               |               |
|                       | E 270 Acid lactic                    |               |
|                       | E 300 Acid ascorbic                  |               |
|                       | E 301 Ascorbat de sodiu              |               |
|                       | E 302 Ascorbat de calciu             |               |
|                       | E 325 Lactat de sodiu                |               |
|                       | E 326 Lactat de potasiu              |               |
|                       | E 327 Lactat de calciu               |               |
|                       | E 330 Acid citric                    |               |
|                       | E 331 Citrati de sodiu               |               |
|                       | E 332 Citrati de potasiu             |               |
|                       | E 333 Citrati de calciu              |               |
|                       | E 334 Acid tartric                   |               |
|                       | E 335 Tartrati de sodiu              |               |
|                       | E 336 Tartrati de potasiu            |               |
|                       | E 337 Tartrat potasic de sodiu       |               |
|                       | E 509 Clorura de calciu              |               |
|                       | E 575 Glucono-delta-lactona          |               |
|                       | E 296 Acid malic                     | Quantum satis |
|_______________________|______________________________________|_______________|
| Gehakt                | E 330 Acid citric                    | Quantum satis |
|                       | E 331 Citrati de sodiu               |               |
|                       | E 332 Citrati de potasiu             |               |
|                       | E 333 Citrati de calciu              |               |
|                       |______________________________________|_______________|
|                       | E 300 Alginat de sodiu               | Quantum satis |
|                       | E 301 Ascorbat de sodiu              |               |
|                       | E 302 Ascorbat de calciu             |               |
|_______________________|______________________________________|_______________|
| Preparate din carne   | E 300 Acid ascorbic                  | Quantum satis |
| tocata proaspata,     | E 301 Ascorbat de sodiu              |               |
| preambalate           | E 302 Ascorbat de calciu             |               |
|                       | E 330 Acid citric                    |               |
|                       | E 331 Citrati de sodiu               |               |
|                       | E 332 Citrati de potasiu             |               |
|                       | E 333 Citrati de calciu              |               |
|_______________________|______________________________________|_______________|
| Paine preparata       | E 260 Acid acetic                    | Quantum satis |
| exclusiv din          | E 261 Acetat de potasiu              |               |
| urmatoarele           | E 262 Acetat de sodiu                |               |
| ingrediente: faina de | E 263 Acetat de calciu               |               |
| grau, apa, drojdie    | E 270 Acid lactic                    |               |
| sau plamadeala, sare  | E 300 Acid ascorbic                  |               |
|                       | E 301 Ascorbat de sodiu              |               |
|                       | E 302 Ascorbat de calciu             |               |
|                       | E 304 Esteri ai acizilor grasi cu    |               |
|                       |       acid ascorbic                  |               |
|                       | E 322 Lecitine                       |               |
|                       | E 325 Lactat de sodiu                |               |
|                       | E 326 Lactat de potasiu              |               |
|                       | E 327 Lactat de calciu               |               |
|                       | E 471 Mono- si digliceride ale       |               |
|                       |       acizilor grasi                 |               |
|                       | E 472a Esteri acetici ai mono- si    |               |
|                       |        digliceridelor cu acizi grasi |               |
|                       | E 472d Esteri tartrici ai mono- si   |               |
|                       |        digliceridelor cu acizi grasi |               |
|                       | E 472e Esteri mono- si diacetil      |               |
|                       |        tartrici ai mono- si          |               |
|                       |        digliceridelor cu acizi grasi |               |
|                       | E 472f Esteri tartrici si acetici    |               |
|                       |        combinati ai mono- si         |               |
|                       |        digliceridelor cu acizi grasi |               |
|_______________________|______________________________________|_______________|
| Pain courant francais | E 260 Acid acetic                    | Quantum satis |
|                       | E 261 Acetat de potasiu              |               |
|                       | E 262 Acetat de sodiu                |               |
|                       | E 263 Acetat de calciu               |               |
|                       | E 270 Acid lactic                    |               |
|                       | E 300 Acid ascorbic                  |               |
|                       | E 301 Ascorbat de sodiu              |               |
|                       | E 302 Ascorbat de calciu             |               |
|                       | E 304 Esteri ai acizilor grasi cu    |               |
|                       |       acid ascorbic                  |               |
|                       | E 322 Lecitine                       |               |
|                       | E 325 Lactat de sodiu                |               |
|                       | E 326 Lactat de potasiu              |               |
|                       | E 327 Lactat de calciu               |               |
|                       | E 471 Mono- si digliceride ale       |               |
|                       |       acizilor grasi                 |               |
|_______________________|______________________________________|_______________|
| Paste proaspete       | E 270 Acid lactic                    | Quantum satis |
|                       | E 300 Acid ascorbic                  |               |
|                       | E 301 Ascorbat de sodiu              |               |
|                       | E 322 Lecitine                       |               |
|                       | E 330 Acid citric                    |               |
|                       | E 334 Acid tartric                   |               |
|                       | E 471 Mono- si digliceride ale       |               |
|                       |       acizilor grasi                 |               |
|                       | E 575 Glucono-delta-lactona          |               |
|_______________________|______________________________________|_______________|
| Vinuri si vinuri      | Aditivi autorizati:                  | Pro memoria   |
| spumoase si must de   | in conformitate cu legislatia in     |               |
| struguri partial      | vigoare                              |               |
| fermentat             |                                      |               |
|_______________________|______________________________________|_______________|
| Bere                  | E 270 Acid lactic                    | Quantum satis |
|                       | E 300 Acid ascorbic                  |               |
|                       | E 301 Ascorbat de sodiu              |               |
|                       | E 330 Acid citric                    |               |
|                       | E 414 Guma acacia                    |               |
|_______________________|______________________________________|_______________|
| Foie gras, foie gras  | E 300 Acid ascorbic                  |               |
| entier, blocs de foie | E 301 Ascorbat de sodiu              |               |
| gras                  |                                      |               |
| Suc si nectar de      | E 440 Pectine                        | 3 g/l         |
| ananas si fructele    |                                      |               |
| pasiunii              |                                      |               |
|_______________________|______________________________________|_______________|
| Branza maturata       | E 170 Carbonati de calciu            | Quantum satis |
| feliata si rasa       | E 504 Carbonati de magneziu          |               |
|                       | E 509 Clorura de calciu              |               |
|                       | E 575 Glucono-delta-lactona          |               |
|                       | E 460 Celuloza                       |               |
|_______________________|______________________________________|_______________|
| Unt de smantana acida | E 500 Carbonati de sodiu             | Quantum satis |
|_______________________|______________________________________|_______________|
    *1) Produsele din cacao si ciocolata cu valoare energetica scazuta sau fara adaos de zaharuri nu sunt enumerate in anexa X.

    ANEXA 11
    la Norme

    LISTA CU CONSERVANTII SI ANTIOXIDANTII AUTORIZATI CONDITIONAT

    PARTEA A

    Sorbati, benzoati si p-hidroxibenzoati

 ______________________________________________________________________________
| Nr. E  |                    Denumire                     |      Abreviere    |
|________|_________________________________________________|___________________|
|        |                                                 | _                 |
| E 200  | Acid sorbic                                     |  |                |
| E 202  | Sorbat de potasiu                               |   > Sa            |
| E 203  | Sorbat de calciu                                | _|                |
|________|_________________________________________________|___________________|
|        |                                                 | _                 |
| E 210  | Acid benzoic                                    |  |                |
| E 211  | Benzoat de sodiu                                |  |                |
| E 212  | Benzoat de potasiu                              |   > Ba*1)         |
| E 213  | Benzoat de calciu                               |  |                |
|        |                                                 | _|                |
|________|_________________________________________________|___________________|
|        |                                                 | _                 |
| E 214  | P-hidroxibenzoat de etil                        |  |                |
| E 215  | Derivat sodic al esterului etilic al acidului   |  |                |
|        | p-hidroxibenzoic                                |  |                |
| E 216  | P-hidroxibenzoat de propil                      |  |                |
| E 217  | Derivat sodic al esterului propilic al acidului |   > PHB           |
|        | p-hidroxibenzoic                                |  |                |
| E 218  | P-hidroxibenzoat de metil                       |  |                |
| E 219  | Derivat sodic al esterului metilic al acidului  |  |                |
|        | p-hidroxibenzoic                                | _|                |
|________|_________________________________________________|___________________|
    *1) Acidul benzoic este admis in anumite produse fermentate obtinute prin procesul de fermentare conform bunei practici de fabricatie.

    NOTA:
    1. Dozele tuturor substantelor mentionate mai sus sunt fara continut acid.
    2. Abrevierile utilizate in tabel au urmatoarea semnificatie:
    a) Sa + Ba: Sa si Ba utilizate individual sau in combinatie
    b) Sa + PHB: Sa si PHB utilizate individual sau in combinatie
    c) Sa + Ba + PHB: Sa, Ba si PHB utilizate individual sau in combinatie
    3. Dozele maxime de utilizare indicate, se raporteaza la produsele alimentare gata pentru consumare, preparate conform instructiunilor fabricantului.

 ______________________________________________________________________________
|                                 | Doza maxima (mg/kg sau mg/l corespunzator) |
|      Produs alimentar           |____________________________________________|
|                                 |  Sa   | Ba |PHB|Sa + Ba |Sa + PHB|Sa + Ba +|
|                                 |       |    |   |        |        |+ PHB    |
|_________________________________|_______|____|___|________|________|_________|
| Bauturi aromate pe baza de vin  |   200 |    |   |        |        |         |
| inclusiv vinuri aromate,        |       |    |   |        |        |         |
| bauturi aromate pe baza de vin  |       |    |   |        |        |         |
| si cocktail-uri aromate din     |       |    |   |        |        |         |
| produse vitivinicole conform    |       |    |   |        |        |         |
| legislatiei in vigoare          |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Bauturi aromate nealcoolice*1)  |   300 | 150|   |250 Sa +|        |         |
|                                 |       |    |   | 150 Ba |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Concentrate lichide de ceai si  |       |    |   |   600  |        |         |
| infuzii pe baza de fructe si    |       |    |   |        |        |         |
| plante                          |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Suc de struguri, nefermentat,   |       |    |   |  2000  |        |         |
| pentru uz sacramental           |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Vinuri conform legislatiei in   |   200 |    |   |        |        |         |
| vigoare; vin nealcoolic; vin de |       |    |   |        |        |         |
| fructe (inclusiv nealcoolic);   |       |    |   |        |        |         |
| Made wine; cidru si rachiu de   |       |    |   |        |        |         |
| pere (inclusiv nealcoolic)      |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Sod ... Saft sau Sodet ... Saft |   500 | 200|   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Bere nealcoolica in butoias     |       | 200|   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Mied                            |   200 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Bauturi cu o concentratie de    |   200 | 200|   |   400  |        |         |
| alcool functie de volum de pana |       |    |   |        |        |         |
| la 15% vol                      |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Ravioli si produse similare     |  1000 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Gemuri, jeleuri, marmelade cu   |       | 500|   |  1000  |        |         |
| un continut scazut de zahar si  |       |    |   |        |        |         |
| produse similare cu un numar    |       |    |   |        |        |         |
| scazut de calorii sau fara      |       |    |   |        |        |         |
| zahar si alte paste tartinabile |       |    |   |        |        |         |
| pe baza de fructe               |       |    |   |        |        |         |
| Marmeladas                      |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Fructe si legume zaharisite,    |       |    |   |  1000  |        |         |
| cristalizate sau glasate        |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Fructe uscate                   |  1000 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Frugtgrod si Rote Grutze        |  1000 | 500|   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Preparate din fructe si legume  |  1000 |    |   |        |        |         |
| inclusiv sosuri pe baza de      |       |    |   |        |        |         |
| fructe, exclusiv piure, spuma,  |       |    |   |        |        |         |
| compot, salate si produse       |       |    |   |        |        |         |
| similare, in conserva sau       |       |    |   |        |        |         |
| sticla                          |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Legume conservate in otet,      |       |    |   |  2000  |        |         |
| saramura sau ulei (exclusiv de  |       |    |   |        |        |         |
| masline)                        |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Aluat de cartofi si felii de    |  2000 |    |   |        |        |         |
| cartofi preprajite              |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Gnocchi                         |  1000 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Polenta                         |   200 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Masline si preparate pe baza de |  1000 | 500|   |  1000  |        |         |
| masline                         |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Invelisuri din aspic ale        |       |    |   |        |  1000  |         |
| preparatelor din carne          |       |    |   |        |        |         |
| (preparate, tratate sau         |       |    |   |        |        |         |
| uscate);                        |       |    |   |        |        |         |
| Pateu                           |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Tratarea superficiala a         |       |    |   |        |        | quantum |
| produselor din carne, uscate    |       |    |   |        |        | satis   |
|_________________________________|_______|____|___|________|________|_________|
| Produse din peste               |       |    |   |  2000  |        |         |
| semiconservate inclusiv produse |       |    |   |        |        |         |
| din icre de peste               |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Peste sarat, uscat              |       |    |   |   200  |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Creveti, preparati              |       |    |   |  2000  |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Crangon crangon si Crangon      |       |    |   |  6000  |        |         |
| vulgaris, preparati             |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Branza, preambalata, bucati     |  1000 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Branza proaspata                |  1000 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Branza topita                   |  2000 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Branza in coaja si branza cu    |  1000 |    |   |        |        |         |
| adaos de produse alimentare     |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Deserturi pe baza de produse    |       |    |   |   300  |        |         |
| lactate netratate termic        |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Lapte coagulat                  |  1000 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Ou lichid (albus, galbenus sau  |       |    |   |  5000  |        |         |
| ou intreg)                      |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Produse din oua deshidratate,   |  1000 |    |   |        |        |         |
| concentrate, refrigerate si     |       |    |   |        |        |         |
| congelate                       |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Paine feliata preambalata       |  2000 |    |   |        |        |         |
| si paine de secara              |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Produse de panificatie partial  |  2000 |    |   |        |        |         |
| coapte, preambalate destinate   |       |    |   |        |        |         |
| vanzarii cu amanuntul           |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Produse de panificatie fine cu  |  2000 |    |   |        |        |         |
| un continut de apa mai mare     |       |    |   |        |        |         |
| de 0,65%                        |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Snacks si fructe in coaja       |       |    |   |        |  1000  |         |
| pe baza de cereale sau cartofi  |       |    |   |        |(max.   |         |
|                                 |       |    |   |        |300 PHB)|         |
|_________________________________|_______|____|___|________|________|_________|
| Aluaturi                        |  2000 |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Produse de cofetarie (exclusiv  |       |    |   |        |        | 1500    |
| ciocolata)                      |       |    |   |        |        | (max.   |
|                                 |       |    |   |        |        | 300 PHB)|
|_________________________________|_______|____|___|________|________|_________|
| Guma de mestecat                |       |    |   |  1500  |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Glazuri (siropuri pentru        |  1000 |    |   |        |        |         |
| clatite, siropuri aromate       |       |    |   |        |        |         |
| pentru milkshake si inghetata;  |       |    |   |        |        |         |
| produse similare)               |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Emulsii grase (exclusiv unt) cu |  1000 |    |   |        |        |         |
| un continut de grasime de cel   |       |    |   |        |        |         |
| putin 60%                       |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Emulsii grase cu un continut de |  2000 |    |   |        |        |         |
| grasime mai mic de 60%          |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Sosuri emulsionate cu un        |  1000 | 500|   |  1000  |        |         |
| continut de grasimi de cel      |       |    |   |        |        |         |
| putin 60%                       |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Sosuri emulsionate cu un        |  2000 |1000|   |  2000  |        |         |
| continut de grasimi de cel      |       |    |   |        |        |         |
| mult 60%                        |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Sosuri neemulsionate            |       |    |   |  1000  |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Salate preparate                |       |    |   |  1500  |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Mustar                          |       |    |   |  1000  |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Condimente si mirodenii         |       |    |   |  1000  |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Supe si ciorbe lichide          |       |    |   |   500  |        |         |
| (exclusiv in conserva)          |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Aspic                           |  1000 | 500|   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Suplimente alimentare dietetice |       |    |   |        |        |   2000  |
| lichide                         |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| Alimente dietetice destinate    |       |    |   |  1500  |        |         |
| unor scopuri medicale speciale, |       |    |   |        |        |         |
| exclusiv alimentele pentru nou  |       |    |   |        |        |         |
| nascuti si copii de varsta      |       |    |   |        |        |         |
| mica, conform legislatiei in    |       |    |   |        |        |         |
| vigoare - preparate dietetice   |       |    |   |        |        |         |
| pentru controlul greutatii      |       |    |   |        |        |         |
| destinate inlocuirii aportului  |       |    |   |        |        |         |
| alimentar zilnic total sau a    |       |    |   |        |        |         |
| unei mese individuale           |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
| ... Mehu et Makeutettu ... Mehu |   500 | 200|   |        |        |         |
|                                 |_______|____|___|________|________|_________|
| Inlocuitori de carne, peste,    |  2000 |    |   |        |        |         |
| crustacee si cefalopode si      |       |    |   |        |        |         |
| branza pe baza de proteine      |       |    |   |        |        |         |
|                                 |_______|____|___|________|________|_________|
| Dulce de membrillo              |       |1000|   |        |        |         |
|                                 |_______|____|___|________|________|_________|
| Marmelada                       |       |    |   |  1500  |        |         |
|                                 |_______|____|___|________|________|_________|
| Ostkaka                         |  2000 |    |   |        |        |         |
|                                 |_______|____|___|________|________|_________|
| Pasha                           |  1000 |    |   |        |        |         |
|                                 |_______|____|___|________|________|_________|
| Semmelknodelteig                |  2000 |    |   |        |        |         |
|                                 |_______|____|___|________|________|_________|
| Branza si inlocuitori de branza |Quantum|    |   |        |        |         |
| (numai tratare superficiala)    |satis  |    |   |        |        |         |
|                                 |_______|____|___|________|________|_________|
| Sfecla rosie preparata          |       |2000|   |        |        |         |
|                                 |_______|____|___|________|________|_________|
| Invelisuri pe baza de colagen   |Quantum|    |   |        |        |         |
| cu activitatea apei mai mare    |satis  |    |   |        |        |         |
| de 0,6                          |       |    |   |        |        |         |
|_________________________________|_______|____|___|________|________|_________|
    *1) Aceasta pozitie nu include bauturi pe baza de produse lactate.

    PARTEA B
    Anhidride sulfuroase si sulfiti

      Nr. E |      Denumire
    ________|________________________
      E 220 | Dioxid de sulf
      E 221 | Sulfit de sodiu
      E 222 | Sulfit acid de sodiu
      E 223 | Metabisulfit de sodiu
      E 224 | Metabisulfit de potasiu
      E 226 | Sulfit de calciu
      E 227 | Sulfit acid de calciu
      E 228 | Sulfit acid de potasiu

   NOTA
   1. Dozele maxime sunt exprimate sub forma de SO2 in mg/kg sau mg/l in mod corespunzator, si in functie de cantitatea totala, tinand cont de toate sursele.
   2. Un continut de SO2 pana la 10 mg/kg sau 10 mg/l nu este semnificativ.

                                                   | Doza maxima (mg/kg sau
                Produs alimentar                   | mg/l in mod corespunzator)
                                                   | Exprimat sub forma de SO2
___________________________________________________|____________________________
  Burger meat cu un continut de legume si/sau      |          450
  cereale care sa depaseasca 4% din greutate       |
  Breakfast sausages                               |          450
  Longaniza fresca si Butifarra fresca             |          450
  Peste uscat sarat din specia "Gadidae"           |          200
  Crustacee si cefalopode                          |
  a) proaspete, refrigerate si congelate           |          150*
  b) crustacee, familia penaeidae solenceridae,    |
     aristeidae:                                   |
     - pana la 80 unitati                          |          150*
     - intre 80 si 120 unitati                     |          200*
     - peste 120 unitati                           |          300*
  c) preparate                                     |           50*
  Biscuiti uscati                                  |           50
  Amidon (exclusiv amidon pentru preparatele de    |           50
  intarcare si pentru sugari)                      |
  Sago                                             |           30
  Arpacas                                          |           30
  Cartofi deshidratati                             |          400
  Snacks pe baza de cereale si cartofi             |           50
  Cartofi decojiti                                 |           50
  Cartofi prelucrati (inclusiv cartofi refrigerati |          100
  si congelati)                                    |
  Aluat de cartofi                                 |          100
  Legume albe, deshidratate                        |          400
  Legume albe, prelucrate (inclusiv legume albe    |           50
  refrigerate si congelate)                        |
  Ghimbir deshidratat                              |          150
  Rosii deshidratate                               |          200
  Pasta de hrean                                   |          800
  Pasta de ceapa, usturoi si salota                |          300
  Legume si fructe conservate in otet, ulei sau    |          100
  saramura (exclusiv masline si ardei grasi in     |
  saramura)                                        |
  Ardei grasi in saramura                          |          500
  Ciuperci prelucrate (inclusiv ciuperci           |           50
  refrigerate)                                     |
  Ciuperci deshidratate                            |          100
  Fructe deshidratate                              |
  a) caise, piersici, struguri, prune si smochine  |         2000
  b) banane                                        |         1000
  c) mere si pere                                  |          600
  d) altele (inclusiv fructe in coaja)             |          500
  Nuca de cocos deshidratata                       |           50
  Fructe, legume, angelica si coaja de citrice     |          100
  zaharisite, cristalizate sau glasate             |
  Gem, jeleu si marmelada conform legislatiei in   |           50
  vigoare (exclusiv gem extra si jeleu extra) si   |
  alte paste tartinabile similare pe baza de       |
  fructe inclusiv produse cu un numar scazut de    |
  calorii                                          |
  Jams, jellies si marmelades produse din fructe   |          100
  sulfitate                                        |
  Umpluturi de placinta pe baza de fructe          |          100
  Condimente pe baza de suc de citrice             |          200
  Suc de struguri concentrat pentru prepararea     |         2000
  vinului de casa                                  |
  Mostarda di frutta                               |          100
  Extract de fructe sub forma de jeleu, pectina    |          800
  lichida destinata vanzarii catre consumatorul    |
  final                                            |
  Cirese albe, fructe uscate rehidratate si        |          100
  litchi, in sticla                                |
  Lamai feliate, in sticla                         |          250
  Zaharuri conform legislatiei in vigoare exclusiv |           10
  sirop de glucoza, deshidratat sau nu             |
  Sirop de glucoza, deshidratat sau nu             |           20
  Glucoza alimentara si melasa                     |           70
  Alte zaharuri                                    |           40
  Glazuri (siropuri pentru clatite, siropuri       |           40
  aromate pentru milkshake si inghetata; produse   |
  similare)                                        |
  Suc de portocale, grapefruit, mar si ananas      |           50
  destinat distribuirii in vrac catre unitatile    |
  de catering                                      |
  Suc de chitra si lamaie                          |          350
  Concentrate pe baza de suc de fructe si cu un    |          350
  continut mai mare de 2,5% orz (barley water)     |
  Alte concentrate pe baza de suc de fructe sau    |          250
  fructe zdrobite; capile groselba                 |
  Bauturi aromate nealcoolice continand suc de     |           20
  fructe                                           |   (numai resturi de la
                                                   |   concentrate)
  Bauturi aromate nealcoolice continand cel putin  |           50
  235 g/l sirop de glucoza                         |
  Suc de struguri, nefermentat, pentru uz          |           70
  sacramental                                      |
  Produse de cofetarie pe baza de sirop de glucoza |   50 (se transfera
                                                   |   numai resturi de la
                                                   |   siropul de glucoza)
  Bere, inclusiv bere cu o concentratie scazuta de |           20
  alcool si bere nealcoolica                       |
  Bere la a doua fermentatie, in butoias           |           50
  Vinuri                                           |   In conformitate cu
                                                   |   legislatia in vigoare
  Vin nealcoolic                                   |          200
  Made wine                                        |          260
  Cidru, rachiu de pere, vin de fructe, vin de     |          200
  fructe spumos (inclusiv produse nealcoolice)     |
  Mied                                             |          200
  Otet de fermentatie                              |          170
  Mustar, exclusiv mustar de Dijon                 |          250
  Mustar de Dijon                                  |          500
  Gelatina                                         |           50
  Inlocuitori de carne, peste, crustacee pe baza   |          200
  de proteine                                      |
                                                   |____________________________
  Fructe in coaja marinate                         |           50
  Porumb dulce ambalat in vid                      |          100
  Bauturi alcoolice distilate care contin pere     |           50
  intregi                                          |
___________________________________________________|____________________________
    *) In portiuni comestibile

    PARTEA C
    Alti conservanti

 ______________________________________________________________________________
| Nr. E | Denumire             | Produs alimentar           | Doza maxima      |
|_______|______________________|____________________________|__________________|
| E 230 | Bifenil, difenil     | Tratamentul superficial al | 70 mg/kg         |
|       |                      | citricelor                 |                  |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 231 | Ortofenilfenol     | | Tratamentul superficial al | 12 mg/kg         |
|       |                    | | citricelor                 | individual sau   |
| E 232 | Ortofenilfenat de   >|                            | in combinatie    |
|       | sodiu              | |                            | exprimat in      |
|       |                   _| |                            | ortofenilfenol   |
|_______|______________________|____________________________|__________________|
| E 234 | Nisina*1)            | Budinci din gris si        | 3 mg/kg          |
|       |                      | tapioca si produse         |                  |
|       |                      | similare                   |                  |
|       |                      | Branza maturata si branza  | 12,5 mg/kg       |
|       |                      | topita                     |                  |
|       |                      | Clotted cream              | 10 mg/kg         |
|       |                      | Mascarpone                 | 10 mg/kg         |
|_______|______________________|____________________________|__________________|
| E 235 | Netamicina           | Tratamentul superficial:   |                  |
|       |                      |                        _   |                  |
|       |                      | a) branza tare,         |  | 1 mg/dm^2        |
|       |                      |    semitare si          |  | suprafata        |
|       |                      |    semimoale             > | (absent la 5 mm  |
|       |                      | b) carnati uscati,      |  | profunzime)      |
|       |                      |    afumati             _|  |                  |
|_______|______________________|____________________________|__________________|
| E 239 | Hexametilentetramina | Branza Provolone           | 25 mg/kg         |
|       |                      |                            | cantitate        |
|       |                      |                            | reziduala,       |
|       |                      |                            | exprimata in     |
|       |                      |                            | formaldehida     |
|_______|______________________|____________________________|__________________|
| E 242 | Dicarbonat de        | Bauturi aromate            | 250 mg/l         |
|       | dimetil              | nealcoolice                | cantitate de     |
|       |                      | Vin nealcoolic             | incorporare      |
|       |                      | Concentrat lichid de ceai  |                  |
|_______|______________________|____________________________|__________________|
| E 284 | Acid boric           | Icre de sturioni (caviar)  | 4 g/kg           |
|_______|______________________|                            | exprimat in      |
| E 285 | Tetraborat de sodiu  |                            | acid boric       |
|       | (borax)              |                            |                  |
|_______|______________________|____________________________|__________________|
    *1) Aceasta substanta poate fi prezenta in mod normal in anumite branzeturi ca rezultat al procesului de fermentatie.

 ______________________________________________________________________________
| Nr. E | Denumire   | Produs alimentar             | Cantitate    | Cantitate |
|       |            |                              | indicativa de| reziduala |
|       |            |                              | incorporare  |           |
|       |            |                              |______________|___________|
|       |            |                              |            mg/kg         |
|_______|____________|______________________________|__________________________|
| E 249 | Nitrit de  | Produse din carne netratate  |     150*2)   |   50*3)   |
|       | potasiu*1) | termic, afumate, uscate      |              |           |
|       |            |______________________________|______________|___________|
| E 250 | Nitrit de  | Alte produse din carne       |     150*2)   |  100*3)   |
|       | sodiu*1)   | afumata                      |              |           |
|       |            | Produse din carne in conserva|              |           |
|       |            | Foie gras, foie gras entier, |              |           |
|       |            | blocs de foie gras           |              |           |
|       |            |______________________________|______________|___________|
|       |            | Sunca afumata                |              |  175*3)   |
|_______|____________|______________________________|______________|___________|
| E 251 | Nitrat de  | Produse din carne afumata    |     300      |  250*4)   |
|       | sodiu      |                              |              |           |
| E 252 | Nitrat de  | Produse din carne in conserva|              |           |
|       | potasiu    |                              |              |           |
|       |            |______________________________|______________|___________|
|       |            | Branza tare, semitare si     |              |   50*4)   |
|       |            | semimoale                    |              |           |
|       |            | Branzeturi pe baza de        |              |           |
|       |            | produse lactate              |              |           |
|       |            |______________________________|______________|___________|
|       |            | Hering si scrumbii murate    |              |  200*5)   |
|       |            |______________________________|______________|___________|
|       |            | Foie gras, foie gras entier, |      50*     |           |
|       |            | blocs de foie gras           |              |           |
|_______|____________|______________________________|______________|___________|
    *1) La etichetarea "pentru uz alimentar", nitritul poate fi comercializat numai in amestec cu sare sau un inlocuitor de sare.
    *2) Exprimata in NaNO2.
    *3) Cantitate reziduala in punctele de vanzare catre consumatorul final, exprimata in NaNO2.
    *4) Exprimata in NaNO2.
    *5) Cantitate reziduala, nitrit format din nitrat, exprimata in NaNO2.
    * Exprimat in NaNO2.

 ______________________________________________________________________________
| Nr. E  | Denumire            | Produs alimentar           | Doza maxima      |
|________|_____________________|____________________________|__________________|
| E 280  | Acid propionic*1)   | Paine preambalata feliata  | 3000 mg/kg       |
|        |                     | si paine din secara        | exprimat in      |
| E 281  | Propionat de        |                            | acid propionic   |
|        | sodiu*1)            |                            |                  |
|        |                     |____________________________|__________________|
| E 282  | Propionat de        | Paine cu valoare        _  | 2000 mg/kg       |
|        | calciu*1)           | energetica scazuta       | | exprimat in      |
| E 283  | Propionat de        | Paine partial preparata, | | acid propionic   |
|        | potasiu*1)          | preambalata              | |                  |
|        |                     | Produse de panificatie   | |                  |
|        |                     | fine preambalate         | |                  |
|        |                     | (inclusiv produse de      >|                  |
|        |                     | cofetarie pe baza de     | |                  |
|        |                     | faina) cu un continut    | |                  |
|        |                     | de apa mai mare de       | |                  |
|        |                     | 0,65%                    | |                  |
|        |                     | Franzele, briose si pitta| |                  |
|        |                     | preambalate             _| |                  |
|        |                     |____________________________|__________________|
|        |                     | Christmas pudding          | 1000 mg/kg       |
|        |                     | Paine preambalata          | exprimat in      |
|        |                     |                            | acid propionic   |
|        |                     |____________________________|__________________|
|        |                     | Polsebrod, boller si dansk | 2000 mg/kg,      |
|        |                     | flutes preambalate         | exprimate in     |
|        |                     |                            | acid propionic   |
|        |                     |____________________________|__________________|
|        |                     | Branza si inlocuitori de   | Quantum satis    |
|        |                     | branza (numai tratament    |                  |
|        |                     | superficial)               |                  |
|________|_____________________|____________________________|__________________|
| E 1105 | Lisozim             | Branza maturata            | Quantum satis    |
|________|_____________________|____________________________|__________________|
    *1) Acidul propionic si sarurile sale pot fi prezente in anumite produse fermentate obtinute prin procesul de fermentatie conform unei bune practici de fabricatie.

    PARTEA D
    Alti antioxidanti

    NOTA:
    Indicele (*) din tabel face referire la regula de proportionalitate: la utilizarea galatilor, a BHA si BHT in combinatie, trebuie reduse dozele individuale in mod proportional.

 ______________________________________________________________________________
| Nr. E | Denumire             | Produs alimentar           |   Doza maxima    |
|       |                      |                            |    (mg/kg)       |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 310 | Galat de propil    | | Grasimi si uleiuri pentru  | 200* (galati si  |
| E 311 | Galat de octil     | | fabricarea profesionala a  | BHA, separat sau |
| E 312 | Galat de dodecil   | | produselor alimentare      | in combinatie)   |
| E 320 | Butilhidroxianisol  >| tratate termic             |                  |
|       | (BHA)              | | Ulei de gatit si grasime   | 100* (BHT)       |
| E 321 | Butilhidroxitoluen | | de gatit, exclusiv ulei    |                  |
|       | (BHT)             _| | de turta de masline        |                  |
|       |                      | Untura; ulei de peste;     | ambele exprimate |
|       |                      | grasime de pasare si oaie  | in grasime       |
|       |                      |____________________________|__________________|
|       |                      | Amestecuri pentru patiserie| 200 (galati si   |
|       |                      | Snacks pe baza de cereale  | BHA, separat sau |
|       |                      |                            | in combinatie)   |
|       |                      | Lapte praf pentru automate |                  |
|       |                      | Supe si ciorbe deshidratate| exprimat in      |
|       |                      |                            | grasime          |
|       |                      | Sosuri                     |                  |
|       |                      | Carne deshidratata         |                  |
|       |                      | Fructe in coaja prelucrate |                  |
|       |                      | Mirodenii si condimente    |                  |
|       |                      | Cereale pre-preparate      |                  |
|       |                      |____________________________|__________________|
|       |                      | Cartofi deshidratati       | 25 (galati si    |
|       |                      |                            | BHA, separat sau |
|       |                      |                            | in combinatie)   |
|       |                      |____________________________|__________________|
|       |                      | Guma de mestecat           | 400 (galati BHT  |
|       |                      | Adaosuri dietetice         | si BHA, separat  |
|       |                      |                            | sau in           |
|       |                      |                            | combinatie)      |
|_______|______________________|____________________________|__________________|
|       |                  _   |                            |                  |
| E 315 | Acid erithorbic   |  | Produse din carne          | 500              |
| E 316 | Erithorbat de      > | semiconservate si          | exprimat in acid |
|       | sodiu            _|  | conservate                 | erithorbic       |
|       |                      |____________________________|__________________|
|       |                      | Produse din peste          | 1500             |
|       |                      | conservate si              |                  |
|       |                      | semiconservate             |                  |
|       |                      | Peste cu carne rosie,      | exprimat in acid |
|       |                      | refrigerat si congelat     | erithorbic       |
|_______|______________________|____________________________|__________________|

    ANEXA 12
    la Norme

                        LISTA CU ALTI ADITIVI AUTORIZATI
Dozele maxime de utilizare indicate se raporteaza la produsele alimentare gata pentru consumare, preparate conform instructiunilor fabricantului.

 ______________________________________________________________________________
| Nr. E | Denumire             | Produs alimentar           |   Doza maxima    |
|       |                      |                            |    (mg/kg)       |
|_______|______________________|____________________________|__________________|
| E 297 | Acid fumaric         | (pro memoria)              |                  |
|       |                      | Vin in conformitate cu     |                  |
|       |                      | legislatia in vigoare      |                  |
|       |                      |____________________________|__________________|
|       |                      | Umpluturi si glazuri pentru| 2,5 g/kg         |
|       |                      | produse fine de panificatie|                  |
|       |                      |____________________________|__________________|
|       |                      | Produse de cofetarie din   | 1 g/kg           |
|       |                      | zahar                      |                  |
|       |                      |____________________________|__________________|
|       |                      | Deserturi cu aspect de     | 4 g/kg           |
|       |                      | jeleu                      |                  |
|       |                      | Deserturi cu aroma de      |                  |
|       |                      | fructe                     |                  |
|       |                      | Amestecuri praf uscate     |                  |
|       |                      | pentru deserturi           |                  |
|       |                      |____________________________|__________________|
|       |                      | Prafuri instant pentru     | 1 g/l            |
|       |                      | bauturi pe baza de fructe  |                  |
|       |                      |____________________________|__________________|
|       |                      | Produse instant pentru     | 1 g/kg           |
|       |                      | prepararea ceaiului aromat |                  |
|       |                      | si a infuziilor de plante  |                  |
|       |                      | medicinale                 |                  |
|       |                      |____________________________|__________________|
|       |                      | Guma de mestecat           | 2 g/kg           |
|_______|______________________|____________________________|__________________|
|       | In urmatoarele aplicatii se pot adauga dozele     |                  |
|       | maxime indicate de acid fosforic si fosfati E 339,|                  |
|       | E 340, E 341, E 343, E 450, E 451 si E 452,       |                  |
|       | separat sau in combinatie (exprimate sub forma de |                  |
|       | P2O5)                                             |                  |
|       |___________________________________________________|                  |
| E 338 | Acid fosforic        | Bauturi aromate nealcoolice| 700 mg/l*1)      |
|       |                      | Lapte sterilizat si        |    1 g/l         |
|       |                      | preparat prin procedeul UHT|                  |
|       |                      | Fructe confiate            | 800 mg/kg        |
|       |                      | Preparate din fructe       | 800 mg/kg        |
| E 339 | Fosfati de sodiu     | Lapte partial deshidratat  | 1 g/kg           |
|       |                      | cu un continut de pana     |                  |
|       |                      | la 28% materie uscata      |                  |
|       | i) fosfat monosodic  | Lapte partial deshidratat  | 1,5 g/kg         |
|       |                      | cu un continut de peste 28%|                  |
|       |                      | materie uscata             |                  |
|       | ii) fosfat disodic   | Lapte praf si lapte praf   | 2,5 g/kg         |
|       |                      | degresat                   |                  |
|       | iii) fosfat trisodic | Smantana pasteurizata,     | 5 g/kg           |
|       |                      | sterilizata si preparata   |                  |
|       |                      | conform procedeului UHT    |                  |
|       |                      | Frisca si produse similare | 5 g/kg           |
|       |                      | din grasimi vegetale       |                  |
|       |                      | Branza proaspata (exclusiv | 2 g/kg           |
|       |                      | Mozzarella)                |                  |
| E 340 | Fosfati de potasiu   | Branza topita si produse   | 20 g/kg          |
|       |                      | similare din branza topita |                  |
|       | i) fosfat monopotasic| Produse din carne          | 5 g/kg           |
|       | ii) fosfat dipotasic | Bauturi energizante si ape | 0,5 g/l          |
|       |                      | de masa preparate          |                  |
|       | ii) fosfat tripotasic| Suplimente dietetice       | quantum satis    |
|       |                      | Sare si inlocuitorii sai   | 10 g/kg          |
|       |                      | Bauturi din proteine       | 20 g/l           |
|       |                      | vegetale                   |                  |
| E 341 | Fosfati de calciu    | Agent pentru spalarea      | 30 g/kg          |
|       |                      | instalatiei                |                  |
|       | i) fosfat monocalcic | Agent pentru spalarea      | 50 g/kg          |
|       |                      | instalatiei destinat       |                  |
|       |                      | dozatoarelor               |                  |
|       | ii) fosfat dicalcic  | Gheata alimentara          | 1 g/kg           |
|       | iii) fosfat tricalcic| Deserturi                  | 3 g/kg           |
|       |                      | Amestecuri din prafuri     | 7 g/kg           |
|       |                      | pentru desert              |                  |
| E 343 | Fosfati de magneziu  | Produse fine de panificatie| 20 g/kg          |
|       | i) fosfat            | Faina                      | 2,5 g/kg         |
|       |    monomagnezic      |                            |                  |
|       | ii) fosfat dimagnezic| Faina cu agenti de afanare | 20 g/kg          |
|       |                      | Soda bread                 | 20 g/kg          |
|       |                      | Ou lichid (albus, galbenus | 10 g/kg          |
|       |                      | sau ou intreg)             |                  |
| E 450 | Difosfati            | Sosuri                     | 5 g/kg           |
|       | i) difosfat disodic  | Supe si ciorbe             | 3 g/kg           |
|       | ii) difosfat trisodic| Ceai si infuzii de plante  | 2 g/kg           |
|       |                      | medicinale                 |                  |
|       | iii) difosfat        | Cidru si rachiu de pere    | 2 g/l            |
|       |      tetrasodic      |                            |                  |
|       | v) difosfat          | Guma de mestecat           | quantum satis*2) |
|       |    tetrapotasic      |                            |                  |
|       |                      | Produse alimentare sub     | 10 g/kg*3)       |
|       |                      | forma de praf              |                  |
|       | vi) difosfat dicalcic| Bauturi din ciocolata si   | 2 g/l            |
|       |                      | malt pe baza de produse    |                  |
|       |                      | lactate                    |                  |
|       | vii) dihidrogeno-    | Bauturi alcoolice          | 1 g/l            |
|       |      difosfat de     | (exclusiv vin si bere)     |                  |
|       |      calciu          | Cereale pentru micul dejun | 5 g/kg           |
|       |                      | Snacks                     | 5 g/kg           |
| E 451 | Trifosfati           | Surimi                     | 1 g/kg           |
|       |                      | Paste din peste si         | 5 g/kg           |
|       |                      | crustacee                  |                  |
|       | i) trifosfat         | Glazuri (siropuri pentru   | 3 g/kg           |
|       |    pentasodic        | clatite, siropuri aromate  |                  |
|       |                      | pentru milkshake si        |                  |
|       |                      | inghetata; produse         |                  |
|       |                      | similare)                  |                  |
|       | ii) trifosfat        | Preparate speciale pentru  | 5 g/kg           |
|       |     pentapotasic     | uz nutritiv special        |                  |
|       |                      | Membrane pentru produsele  | 4 g/kg           |
|       |                      | din carne si vegetale      |                  |
| E 452 | Polifosfati          | Produse de cofetarie       | 5 g/kg           |
|       | i) polifosfat sodic  | Zahar pentru glazuri       | 10 g/kg          |
|       | ii) polifosfat       | Taitei                     | 2 g/kg           |
|       |     potasic          |                            |                  |
|       | iii) polifosfat      | Aluaturi                   | 5 g/kg           |
|       |      calcosodic      |                            |                  |
|       | iv) polifosfati      | File de peste neprelucrat, | 5 g/kg           |
|       |     calcici          | refrigerat si congelat     |                  |
|       |                      | Moluste si crustacee       | 5 g/kg           |
|       |                      | neprelucrate si prelucrate,|                  |
|       |                      | refrigerate si congelate   |                  |
|       |                      | Produse din cartofi        | 5 g/kg           |
|       |                      | prelucrati (inclusiv       |                  |
|       |                      | produse prelucrate         |                  |
|       |                      | refrigerate, congelate,    |                  |
|       |                      | racite si deshidratate) si |                  |
|       |                      | cartofi preparati,         |                  |
|       |                      | refrigerati si congelati   |                  |
|       |                      | Materii grase tartinabile  | 5 g/kg           |
|       |                      | exclusiv unt               |                  |
|       |                      | Unt preparat, din smantana | 2 g/kg           |
|       |                      | acida                      |                  |
|       |                      | Produse din crustacee in   | 1 g/kg           |
|       |                      | conserva                   |                  |
|       |                      | Emulsii apoase pe baza de  | 30 g/kg          |
|       |                      | apa pentru acoperirea      |                  |
|       |                      | formelor de patiserie      |                  |
|       |                      | Bauturi pe baza de cafea   | 2 g/l            |
|       |                      | pentru masini automate     |                  |
|_______|______________________|____________________________|__________________|
| E 431 | Stearat de           | (pro memoria)              |                  |
|       | polioxietilena (40)  | Vin in conformitate cu     |                  |
|       |                      | legislatia in vigoare      |                  |
|_______|______________________|____________________________|__________________|
| E 353 | Acid metatartric     | Vin in conformitate cu     |                  |
|       |                      | legislatia in vigoare      |                  |
|       |                      |____________________________|__________________|
|       |                      | Made wine                  | 100 mg/l         |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 355 | Acid adipic        | | Umpluturi si glazuri pentru| 2 g/kg           |
|       |                    | | produse fine de panificatie|                  |
| E 356 | Adipat de sodiu     >| Amestecuri din prafuri     | 1 g/kg           |
|       |                    | | pentru desert              |                  |
| E 357 | Adipat de potasiu _| | Deserturi cu aspect de     | 6 g/kg           |
|       |                      | jeleu                      |                  |
|       |                      | Deserturi cu aroma de      |                  |
|       |                      | fructe                     | 1 g/kg           |
|       |                      | Prafuri pentru prepararea  | 10 g/l           |
|       |                      | de casa a bauturilor       | exprimate in acid|
|       |                      |                            | adipic           |
|_______|______________________|____________________________|__________________|
| E 363 | Acid succinic        | Deserturi                  | 6 g/kg           |
|       |                      |____________________________|__________________|
|       |                      | Supe si ciorbe             | 5 g/kg           |
|       |                      |____________________________|__________________|
|       |                      | Prafuri pentru prepararea  | 3 g/l            |
|       |                      | de casa a bauturilor       |                  |
|_______|______________________|____________________________|__________________|
| E 385 | Etilena diamina      | Sosuri emulsionate         | 75 mg/kg         |
|       | tetra-acetat de      | Boabe de leguminoase,      | 250 mg/kg        |
|       | calciu disodiu       | legume, ciuperci si        |                  |
|       | (calciu disodiu EDTA)| anghinare in conserva      |                  |
|       |                      | Crustacee si moluste in    | 75 mg/kg         |
|       |                      | conserva                   |                  |
|       |                      | Peste in conserva          | 75 mg/kg         |
|       |                      | Grasimi tartinabile avand  | 100 mg/kg        |
|       |                      | un continut de cel         |                  |
|       |                      | mult 41% grasimi           |                  |
|       |                      | Crustacee refrigerate si   | 75 mg/kg         |
|       |                      | congelate                  |                  |
|_______|______________________|____________________________|__________________|
| E 405 | Alginat de propan-1, | Emulsii grase              | 3 g/kg           |
|       | 2-diol               | Produse fine de panificatie| 2 g/kg           |
|       |                      | Umpluturi, glazuri si      | 5 g/kg           |
|       |                      | invelisuri pentru          |                  |
|       |                      | produsele fine de          |                  |
|       |                      | panificatie si deserturi   |                  |
|       |                      | Produse de cofetarie din   | 1,5 g/kg         |
|       |                      | zahar                      |                  |
|       |                      | Gheata alimentara pe baza  | 3 g/kg           |
|       |                      | de apa                     |                  |
|       |                      | Snacks pe baza de cereale  | 3 g/kg           |
|       |                      | si cartofi                 |                  |
|       |                      | Sosuri                     | 8 g/kg           |
|       |                      | Bere                       | 100 mg/l         |
|       |                      | Guma de mestecat           | 5 g/kg           |
|       |                      | Preparate din fructe si    | 5 g/kg           |
|       |                      | legume                     |                  |
|       |                      | Bauturi aromate nealcoolice| 300 mg/l         |
|       |                      | Lichior emulsionat         | 10 g/l           |
|       |                      | Alimente dietetice         | 1,2 g/kg         |
|       |                      | utilizate in scopuri       |                  |
|       |                      | medicale speciale -        |                  |
|       |                      | Preparate dietetice de     |                  |
|       |                      | regim pentru controlul     |                  |
|       |                      | greutatii destinate        |                  |
|       |                      | inlocuirii aportului       |                  |
|       |                      | alimentar zilnic total sau |                  |
|       |                      | a unei mese individuale    |                  |
|       |                      | Suplimente dietetice       | 1 g/kg           |
|       |                      | Cidru exclusiv cidru bouche| 100 mg/l         |
|_______|______________________|____________________________|__________________|
| E 416 | Guma Karaya          | Snacks pe baza de cereale  | 5 g/kg           |
|       |                      | si cartofi                 |                  |
|       |                      | Nuci si alune glasate      | 10 g/kg          |
|       |                      | Umpluturi, glazuri si      | 5 g/kg           |
|       |                      | invelisuri pentru produsele|                  |
|       |                      | fine de panificatie        |                  |
|       |                      | Deserturi                  | 6 g/kg           |
|       |                      | Sosuri emulsionate         | 10 g/kg          |
|       |                      | Lichior pe baza de ou      | 10 g/l           |
|       |                      | Suplimente dietetice       | quantum satis    |
|       |                      | Guma de mestecat           | 5 g/kg           |
|_______|______________________|____________________________|__________________|
|       |              _       |                            |                  |
| E 420 | Sorbitol      |      |                            |                  |
|       | i) Sorbitol   |      | Produse alimentare in      | quantum satis    |
|       | ii) Sirop de  |      | general (exclusiv bauturile|                  |
|       |     sorbitol  |      | si produsele alimentare    |                  |
|       |               |      | mentionate in articolul 17 |                  |
|       |               |      | alineatul 3)               |                  |
| E 421 | Manitol       |      |                            |                  |
| E 953 | Isomalt        >     | Peste, crustacee, moluste  | (in alte scopuri |
| E 965 | Maltitol      |      | si cefalopode neprelucrate,| decat indulcire) |
|       |               |      | refrigerate si congelate   |                  |
|       | i) Maltitol   |      |                            |                  |
|       | ii) Sirop de  |      | Lichioruri                 |                  |
|       |     maltitol  |      |                            |                  |
| E 966 | Lactitol      |      |                            |                  |
| E 967 | Xilitol      _|      |                            |                  |
|       |                 _    |                            |                  |
| E 432 | Monolaurat de    |   | Produse fine de panificatie| 3 g/kg           |
|       | polioxietilena   |   | Emulsii grase utilizate    | 10 g/kg          |
|       | sorbitan         |   | pentru patiserie           |                  |
|       | (polisorbat 20)  |   |                            |                  |
| E 433 | Monooleat de     |   | Produse similare din lapte | 5 g/kg           |
|       | polioxietilena   |   | si smantana                |                  |
|       | sorbitan         |   | Gheata alimentara          | 1 g/kg           |
|       | (polisorbat 60)  |   |                            |                  |
| E 434 | Monopalmitat de  |   | Deserturi                  | 3 g/kg           |
|       | polioxietilena   |   | Produse de cofetarie       | 1 g/kg           |
|       | sorbitan          >  |                            |                  |
|       | (polisorbat 40)  |   |                            |                  |
| E 435 | Monostearat de   |   | Sosuri emulsionate         | 5 g/kg           |
|       | polioxietilena   |   | Supe                       | 1 g/kg           |
|       | sorbitan         |   |                            |                  |
|       | (polisorbat 60)  |   |                            |                  |
| E 436 | Tristearat de    |   | Guma de mestecat           | 5 g/kg           |
|       | polioxietilena   |   | Suplimente dietetice       | quantum satis    |
|       | sorbitan         |   | Alimente dietetice         | 1 g/kg           |
|       | (polisorbat 65) _|   | utilizate in scopuri       |                  |
|       |                      | medicale speciale -        |                  |
|       |                      | Preparate dietetice de     | separat sau in   |
|       |                      | regim pentru controlul     | combinatie       |
|       |                      | greutatii destinate        |                  |
|       |                      | inlocuirii dozei alimentare|                  |
|       |                      | zilnice totale sau a unei  |                  |
|       |                      | mese individuale           |                  |
|_______|______________________|____________________________|__________________|
| E 442 | Fosfatide de amoniu  | Produse pe baza de cacao si| 10 g/kg          |
|       |                      | ciocolata, conform         |                  |
|       |                      | legislatiei in vigoare     |                  |
|       |                      | inclusiv umpluturi         |                  |
|       |                      |____________________________|__________________|
|       |                      | Produse de cofetarie pe    | 10 g/kg          |
|       |                      | baza de produsele          |                  |
|       |                      | mentionate mai sus         |                  |
|_______|______________________|____________________________|__________________|
| E 444 | Acetat izobutirat de | Bauturi tulburi aromate    | 300 mg/l         |
|       | zaharoza             | nealcoolice                |                  |
|_______|______________________|____________________________|__________________|
| E 445 | Esteri glicerici din | Bauturi tulburi aromate    | 100 mg/l         |
|       | rasini lemnoase      | nealcoolice                |                  |
|       |                      | Tratamentul superficial al | 50 mg/kg         |
|       |                      | citricelor                 |                  |
|_______|______________________|____________________________|__________________|
| E 468 | Carboximetilceluloza | Suplimente alimentare      | 30 g/kg          |
|       | de sodiu reticular   | solide                     |                  |
|_______|______________________|____________________________|__________________|
|       |                _     |                            |                  |
| E 473 | Sucroesteri ai  |    | Cafea lichida ambalata     | 1 g/l            |
|       | acizilor grasi   >   |                            |                  |
| E 474 | Sucrogliceride _|    | Produse din carne tratate  | 5 g/kg           |
|       |                      | termic                     | (per grasime)    |
|       |                      | Emulsii grase utilizate    | 10 g/kg          |
|       |                      | pentru patiserie           |                  |
|       |                      | Produse fine de panificatie| 10 g/kg          |
|       |                      | Bautura racoritoare        | 20 g/kg          |
|       |                      | opalescenta de culoare alba|                  |
|       |                      | Gheata alimentara          | 5 g/kg           |
|       |                      | Produse de cofetarie cu    | 5 g/kg           |
|       |                      | zahar                      |                  |
|       |                      | Deserturi                  | 5 g/kg           |
|       |                      | Sosuri                     | 10 g/kg          |
|       |                      | Supe si ciorbe             | 2 g/kg           |
|       |                      | Fructe proaspete, tratament| quantum satis    |
|       |                      | superficial                |                  |
|       |                      | Bauturi nealcoolice pe baza| 5 g/l            |
|       |                      | de anason                  |                  |
|       |                      | Bauturi nealcoolice din    | 5 g/l            |
|       |                      | cocos si migdale           |                  |
|       |                      | Bauturi spirtoase (exclusiv| 5 g/l            |
|       |                      | bere si vin)               |                  |
|       |                      | Prafuri pentru prepararea  | 10 g/l           |
|       |                      | bauturilor nealcoolice     |                  |
|       |                      | calde                      |                  |
|       |                      | Bauturi pe baza de produse | 5 g/l            |
|       |                      | lactate                    |                  |
|       |                      | Suplimente dietetice       | quantum satis    |
|       |                      | Alimente dietetice         | 5 g/kg           |
|       |                      | utilizate in scopuri       |                  |
|       |                      | medicale speciale -        |                  |
|       |                      | Preparate dietetice de     |                  |
|       |                      | regim pentru controlul     |                  |
|       |                      | greutatii destinate        |                  |
|       |                      | inlocuirii aportului       |                  |
|       |                      | alimentar zilnic total     |                  |
|       |                      | sau a unei mese individuale|                  |
|       |                      | Guma de mestecat           | 10 g/kg          |
|       |                      |                            | separat dau in   |
|       |                      |                            | combinatie       |
|       |                      | Inlocuitori de smantana    | 5 g/kg           |
|       |                      | Smantana sterilizata si    | 5 g/kg           |
|       |                      | smantana sterilizata cu    |                  |
|       |                      | un continut scazut de      |                  |
|       |                      | grasimi                    |                  |
|_______|______________________|____________________________|__________________|
| E 475 | Esteri poliglicerici | Produse fine de panificatie| 10 g/kg          |
|       | ai acizilor grasi    | Lichioruri emulsionate     | 5 g/l            |
|       |                      | Produse pe baza de oua     | 1 g/kg           |
|       |                      | Clarificare pentru bauturi | 0,5 g/kg         |
|       |                      | Guma de mestecat           | 5 g/kg           |
|       |                      | Emulsii grase              | 5 g/kg           |
|       |                      | Produse similare din lapte | 5 g/kg           |
|       |                      | si smantana                |                  |
|       |                      | Produse de cofetarie cu    | 2 g/kg           |
|       |                      | zahar                      |                  |
|       |                      | Deserturi                  | 2 g/kg           |
|       |                      | Suplimente dietetice       | quantum satis    |
|       |                      | Alimente dietetice         | 5 g/kg           |
|       |                      | utilizate in scopuri       |                  |
|       |                      | medicale speciale -        |                  |
|       |                      | Preparate dietetice de     |                  |
|       |                      | regim pentru controlul     |                  |
|       |                      | greutatii destinate        |                  |
|       |                      | inlocuirii dozei alimentare|                  |
|       |                      | zilnice totale sau a unei  |                  |
|       |                      | mese individuale           |                  |
|       |                      | Cereale tip Granola pentru | 10 g/kg          |
|       |                      | micul dejun                |                  |
|_______|______________________|____________________________|__________________|
| E 476 | Poliricinoleat de    | Grasimi tartinabile cu un  | 4 g/kg           |
|       | poliglicerina        | continut de cel mult 41%   |                  |
|       |                      | grasimi                    |                  |
|       |                      | Produse tartinabile        | 4 g/kg           |
|       |                      | similare cu un continut de |                  |
|       |                      | cel mult 10% grasimi       |                  |
|       |                      | Sosuri pentru salate       | 4 g/kg           |
|       |                      | Produse de cofetarie pe    |                  |
|       |                      | baza de cacao, inclusiv    | 5 g/kg           |
|       |                      | ciocolata                  |                  |
|_______|______________________|____________________________|__________________|
| E 477 | Esteri de propan-1,  | Produse fine de panificatie| 5 g/kg           |
|       | 2-diol ai acizilor   | Emulsii grase pentru       | 10 g/kg          |
|       | grasi                | patiserie                  |                  |
|       |                      | Produse similare din lapte | 5 g/kg           |
|       |                      | si smantana                |                  |
|       |                      | Clarificare pentru bauturi | 1 g/kg           |
|       |                      | racoritoare                |                  |
|       |                      | Gheata alimentara          | 3 g/kg           |
|       |                      | Produse de cofetarie cu    | 5 g/kg           |
|       |                      | zahar                      |                  |
|       |                      | Deserturi                  | 5 g/kg           |
|       |                      | Glazuri batute pentru      | 30 g/kg          |
|       |                      | desert, altele decat frisca|                  |
|       |                      | Alimente dietetice         | 1 g/kg           |
|       |                      | utilizate in scopuri       |                  |
|       |                      | medicale speciale -        |                  |
|       |                      | Preparate dietetice de     |                  |
|       |                      | regim pentru controlul     |                  |
|       |                      | greutatii destinate        |                  |
|       |                      | inlocuirii aportului       |                  |
|       |                      | alimentar zilnic total sau |                  |
|       |                      | a unei mese individuale    |                  |
|_______|______________________|____________________________|__________________|
| E 479b| Ulei de soia oxidat  | Emulsii grase pentru prajit| 5 g/kg           |
|       | termic in interactie |                            |                  |
|       | cu mono- si          |                            |                  |
|       | digliceridele        |                            |                  |
|       | acizilor grasi       |                            |                  |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 481 | Stearaoil-2-       | | Produse fine de panificatie| 5 g/kg           |
|       | lactilat de sodiu  | |                            |                  |
| E 482 | Stearoil-2-         >| Orez pentru gatit rapid    | 4 g/kg           |
|       | lactilat de        | |                            |                  |
|       | calciu            _| | Cereale pentru micul dejun | 5 g/kg           |
|       |                      | Lichior emulsionat         | 8 g/l            |
|       |                      | Spirtoase cu o concentratie| 8 g/l            |
|       |                      | de alcool per volum de pana|                  |
|       |                      | la 15%                     |                  |
|       |                      | Snacks pe baza de cereale  | 2 g/kg           |
|       |                      | Guma de mestecat           | 2 g/kg           |
|       |                      | Emulsii grase              | 10 g/kg          |
|       |                      | Deserturi                  | 5 g/kg           |
|       |                      | Produse de cofetarie cu    | 5 g/kg           |
|       |                      | zahar                      |                  |
|       |                      | Clarificare pentru bauturi | 3 g/kg           |
|       |                      | racoritoare                |                  |
|       |                      | Snacks pe baza de cereale  | 5 g/kg           |
|       |                      | si cartofi                 |                  |
|       |                      | Produse din carne tocata si| 4 g/kg           |
|       |                      | taiata bucati, in conserva |                  |
|       |                      | Prafuri pentru prepararea  | 2 g/l            |
|       |                      | bauturilor nealcoolice     |                  |
|       |                      | calde                      |                  |
|       |                      | Alimente dietetice         | 2 g/kg           |
|       |                      | utilizate in scopuri       |                  |
|       |                      | medicale speciale -        |                  |
|       |                      | Preparate dietetice de     |                  |
|       |                      | regim pentru controlul     |                  |
|       |                      | greutatii destinate        |                  |
|       |                      | inlocuirii aportului       |                  |
|       |                      | alimentar zilnic total sau |                  |
|       |                      | a unei mese individuale    |                  |
|       |                      | Paine (exclusiv mentionata | 3 g/kg           |
|       |                      | in anexa X)                |                  |
|       |                      | Mostarda di frutta         | 2 g/kg           |
|       |                      |                            | separat sau in   |
|       |                      |                            | combinatie       |
|_______|______________________|____________________________|__________________|
| E 483 | Tartrat de stearil   | Produse de panificatie     | 4 g/kg           |
|       |                      | (exclusiv paine mentionata |                  |
|       |                      | in anexa X)                |                  |
|       |                      | Deserturi                  | 5 g/kg           |
|_______|______________________|____________________________|__________________|
|       |                _     |                            |                  |
| E 491 | Monostearat de  |    | Produse fine de panificatie| 10 g/kg          |
|       | sorbitan        |    |                            |                  |
| E 492 | Tristearat de   |    | Glazuri si invelisuri      | 5 g/kg           |
|       | sorbitan        |    | pentru produsele fine de   |                  |
| E 493 | Monolaurat de   |    | brutarie                   |                  |
|       | sorbitan         >   | Marmelade tip jeleu        | 25 mg/kg*4)      |
| E 494 | Monooleat de    |    | Emulsii grase              | 10 g/kg          |
|       | sorbitan        |    | Produse similare din lapte | 5 g/kg           |
| E 495 | Monopalmitat de |    | si smantana                |                  |
|       | sorbitan       _|    | Clarificare pentru bauturi | 5 g/kg           |
|       |                      | nealcoolice                |                  |
|       |                      | Concentrate lichide din    | 0,5 g/l          |
|       |                      | ceai si concentrate lichide|                  |
|       |                      | cu infuzii de fructe si    |                  |
|       |                      | plante                     |                  |
|       |                      | Gheata alimentara          | 0,5 g/kg         |
|       |                      | Deserturi                  | 5 g/kg           |
|       |                      | Produse de cofetarie cu    | 5 g/kg           |
|       |                      | zahar                      |                  |
|       |                      | Produse de cofetarie pe    | 10 g/kg*5)       |
|       |                      | baza de cacao, inclusiv    |                  |
|       |                      | ciocolata                  |                  |
|       |                      | Sosuri emulsionate         | 5 g/kg           |
|       |                      | Suplimente dietetice       | quantum satis    |
|       |                      | Drojdie pentru panificatie | quantum satis    |
|       |                      | Guma de mestecat           | 5 g/kg           |
|       |                      | Alimente dietetice         | 5 g/kg           |
|       |                      | utilizate in scopuri       |                  |
|       |                      | medicale speciale -        |                  |
|       |                      | Preparate dietetice de     |                  |
|       |                      | regim pentru controlul     |                  |
|       |                      | greutatii destinate        |                  |
|       |                      | inlocuirii aportului       |                  |
|       |                      | alimentar zilnic total sau |                  |
|       |                      | a unei mese individuale    |                  |
|       |                      | (pro memoria) numai pentru | separat sau in   |
|       |                      | E 491, vin in conformitate | combinatie       |
|       |                      | cu legislatia in vigoare   |                  |
|_______|______________________|____________________________|__________________|
| E 512 | Clorura stanoasa     | Asparagus alb in conserva  | 25 mg/kg ca Sn   |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 520 | Sulfat de aluminiu | | Albus                      | 30 mg/kg         |
| E 521 | Sulfat de aluminiu | | Fructe si legume confiate, | 200 mg/kg        |
|       | sodic              | | cristalizate si glasate    | separat sau in   |
| E 522 | Sulfat de aluminiu  >|                            | combinatie,      |
|       | potasic            | |                            | exprimat ca      |
| E 523 | Sulfat de aluminiu | |                            | aluminiu         |
|       | amoniacal         _| |                            |                  |
|_______|______________________|____________________________|__________________|
| E 541 | Fosfat de aluminiu   | Produse fine de panificatie| 1 g/kg exprimat  |
|       | sodic, acid          | (numai scones si produse   | ca aluminiu      |
|       |                      | din drojdie)               |                  |
|       |                      |                            |                  |
|_______|______________________|____________________________|__________________|
|       |                _     |                            |                  |
| E 535 | Ferocianura de  |    | Sare si substituentii sai  | Separat sau in   |
|       | sodiu           |    |                            | combinatie,      |
| E 536 | Ferocianura de   >   |                            | 20 mg/kg         |
|       | potasiu         |    |                            | ca ferocianura   |
| E 538 | Ferocianura de  |    |                            | de potasiu       |
|       | calciu         _|    |                            | anhidra          |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 551 | Dioxid de siliciu  | | Prafuri de produse         | 10 g/kg          |
|       |                    | | alimentare deshidratate    |                  |
|       |                    | | (inclusiv zaharuri)        |                  |
| E 552 | Silicat de calciu   >| Sare si substituentii sai  | 10 g/kg          |
| E 553a| i) Silicat de      | | Suplimente dietetice       | quantum satis    |
|       |    magneziu        | |                            |                  |
|       | ii) Trisilicat*6)  | | Produse alimentare sub     | quantum satis    |
|       |     de magneziu   _| | forma de tablete, pastile  |                  |
|       |                  _   | si drajeuri                |                  |
| E 553b| Talc*6)           |  | Branza din pasta tare,     | 10 g/kg          |
|       |                   |  | semitare si topita feliata |                  |
|       |                   |  | sau pentru ras             |                  |
| E 554 | Silicat alumino-  |  | Inlocuitori din branza de  |                  |
|       | sodic             |  | ras sau felii si           |                  |
|       |                   |  | inlocuitori din branza     |                  |
|       |                    > | topita                     |                  |
| E 555 | Silicat alumino-  |  | Guma de mestecat           | quantum satis*7) |
|       | potasic           |  |                            |                  |
| E 556 | Silicat alumino-  |  | Orez                       |                  |
|       | calcic            |  |                            |                  |
| E 559 | Silicat de        |  | Carnati (numai tratament   |                  |
|       | aluminiu          |  | superficial)               |                  |
|       | (kaolin)         _|  | Jeleuri (numai tratamentul |                  |
|       |                      | superficial)               |                  |
|       |                      | Condimente                 | 30 g/kg          |
|       |                      | Produse de cofetarie       | quantum satis    |
|       |                      | exclusiv ciocolata (numai  |                  |
|       |                      | tratamentul superficial)*  |                  |
|       |                      | Grasimi tartinabile pentru | 30 g/kg          |
|       |                      | ungerea formelor de        |                  |
|       |                      | patiserie                  |                  |
|_______|______________________|____________________________|__________________|
|       |                  _   |                            |                  |
| E 579 | Gluconat de fier  |  | Masline innegrite prin     | 150 mg/kg ca Fe  |
|       |                    > | oxidare                    |                  |
| E 585 | Lactat de fier   _|  |                            |                  |
|_______|______________________|____________________________|__________________|
| E 620 | Acid glutamic        | Produse alimentare in      | 10 g/kg          |
| E 621 | Glutamat monosodic   | general (exclusiv cele     | separat sau in   |
|       |                      | mentionate in articolul 17 | combinatie       |
| E 622 | Glutamat monopotasic | alineatul 3)               |                  |
|       |                      |____________________________|__________________|
| E 623 | Diglutamat de calciu | Condimente si mirodenii    | Quantum satis    |
| E 624 | Glutamat monoamidonic|                            |                  |
| E 625 | Diglutamat de        |                            |                  |
|       | magneziu             |                            |                  |
|       | Diglutamat de        |                            |                  |
|       | magneziu             |                            |                  |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 626 | Acid guanilic      | | Produse alimentare in      | 500 mg/kg,       |
| E 627 | Guanilat disodic   | | general (exclusiv cele     | separat sau in   |
| E 628 | Guanilat dipotasic  >| mentionate in articolul 17 | combinatie,      |
| E 629 | Guanilat de calciu | | alineatul 3)               | exprimat ca      |
|       |                   _| |                            | acid guanilic    |
|       |                   _  |                            |                  |
| E 630 | Acid inozinic      | |                            |                  |
| E 631 | Inozinat disodic   | |                            |                  |
| E 632 | Inozinat dipotasic | |                            |                  |
| E 633 | Inozinat de calciu  >| Condimente si mirodenii    | quantum satis    |
| E 634 | 5'-ribonucleotide  | |                            |                  |
|       | de calciu          | |                            |                  |
| E 635 | 5'-ribonucleotide  | |                            |                  |
|       | disodice          _| |                            |                  |
|_______|______________________|____________________________|__________________|
| E 900 | Dimetil polisiloxan  | Gemuri, jeleuri si         | 10 mg/kg         |
|       |                      | marmelade conform          |                  |
|       |                      | legislatiei in vigoare si  |                  |
|       |                      | paste tartinabile similare |                  |
|       |                      | din fructe, inclusiv       |                  |
|       |                      | produse cu un numar redus  |                  |
|       |                      | de calorii                 |                  |
|       |                      | Supe si ciorbe             | 10 mg/kg         |
|       |                      | Uleiuri si grasimi pentru  | 10 mg/kg         |
|       |                      | prajit                     |                  |
|       |                      | Produse de cofetarie       | 10 mg/kg         |
|       |                      | (exclusiv ciocolata)       |                  |
|       |                      | Bauturi nealcoolice        | 10 mg/l          |
|       |                      | aromate                    |                  |
|       |                      | Suc de ananas              | 10 mg/l          |
|       |                      | Fructe si legume in        | 10 mg/kg         |
|       |                      | conserva                   |                  |
|       |                      | Guma de mestecat           | 100 mg/kg        |
|       |                      | (pro memoria) Vin in       |                  |
|       |                      | conformitate cu legislatia |                  |
|       |                      | in vigoare                 |                  |
|       |                      | Sod ... saft               | 10 mg/l          |
|       |                      | Aluaturi                   | 10 mg/kg         |
|       |                      | Cidru exclusiv cidre bouche| 10 mg/l          |
|_______|______________________|____________________________|__________________|
|       |                 _    |                            |                  |
| E 901 | Ceara de albine, |   | Ca agenti de glazurare     | quantum satis    |
|       | alba, galbena    |   | numai pentru urmatoarele   |                  |
|       |                  |   | produse:                   |                  |
| E 902 | Ceara Candelilla |   | Produse de cofetarie       |                  |
|       |                   >  | (inclusiv ciocolata)       |                  |
| E 903 | Ceara Carnauba   |   | Produse fine de panificatie|                  |
|       |                  |   | de dimensiuni mici in strat|
|       |                  |   | de ciocolata               |                  |
| E 904 | Shellac         _|   | Snacks                     |                  |
|       |                      | Fructe in coaja            |                  |
|       |                      | Boabe de cafea             |                  |
|       |                      | Suplimente dietetice       | quantum satis    |
|       |                      | Citrice, pepeni, mere si   |                  |
|       |                      | pere proaspete (numai      | quantum satis    |
|       |                      | tratamentul superficial)   |                  |
|       |                      | Piersici si ananas (numai  | quantum satis    |
|       |                      | tratamentul superficial)   |                  |
|_______|______________________|____________________________|__________________|
| E 912 | Esteri ai acidului   | Citrice proaspete (numai   | quantum satis    |
|       | montanic             | tratamentul superficial)   |                  |
| E 914 | Ceara de polietilena | Pepeni, mango, papaya,     | quantum satis    |
|       | oxidata              | avocado si ananas (numai   |                  |
|       |                      | tratamentul superficial)   |                  |
|_______|______________________|____________________________|__________________|
| E 927b| Carbamida            | Guma de mestecat fara adaos| 30 g/kg          |
|       |                      | de zaharuri                |                  |
|_______|______________________|____________________________|__________________|
| E 950 | Acesulfam-K          | Guma de mestecat cu adaos  | 800 mg/kg        |
|       |                      | de zaharuri                |                  |
| E 951 | Aspartam             |                            | 2500 mg/kg       |
| E 957 | Taumatina            |                            | 10 mg/kg         |
|       |                      |                            | (numai ca        |
|       |                      |                            | stimulator de    |
|       |                      |                            | aroma)*8)        |
|       |                      | Bauturi aromate nealcoolice| 0,5 mg/l         |
|       |                      | pe baza de apa             |                  |
|       |                      | Deserturi - lactate si     | 5 mg/kg          |
|       |                      | nelactate                  | (numai sub forma |
|       |                      |                            | de intensificator|
|       |                      |                            | de arome)        |
|_______|______________________|____________________________|__________________|
| E 959 | Neohesperidina DC    | Guma de mestecat cu adaos  |  150 mg/kg*8)    |
|       |                      | de zaharuri                |                  |
|       |                      | Grasimi tartinabile        | 5 mg/kg (numai   |
|       |                      | Produse din carne          | ca stimulator    |
|       |                      | Jeleuri din fructe         | de aroma)        |
|       |                      | Proteine vegetale          |                  |
|_______|______________________|____________________________|__________________|
|       |                      |                       _    |                  |
| E 999 | Extract de Quillaia  | Bauturi aromate        |   | 200 mg/l         |
|       |                      | nealcoolice pe baza de |   | calculat ca      |
|       |                      | apa                     >  | extract anhidric |
|       |                      | Cidru exclusiv cidre   |   |                  |
|       |                      | bouche                _|   |                  |
|_______|______________________|____________________________|__________________|
| E 1201| Polivinilpirolidona  | Suplimente dietetice sub   | quantum satis    |
|       |                      | forma de tablete si        |                  |
|       |                      | drajeuri                   |                  |
| E 1202| Polivinilpolipiroli- |                            |                  |
|       | dona                 |                            |                  |
|_______|______________________|____________________________|__________________|
| E 1505| Citrat de trietil    | Albus deshidratat          | quantum satis    |
|_______|______________________|____________________________|__________________|
| E 905 | Ceara microcristalina| Tratamentul superficial    | Quantum satis    |
|       |                      | pentru                     |                  |
|       |                      | a) produse de cofetarie    |                  |
|       |                      | exclusiv ciocolata         |                  |
|       |                      | b) guma de mestecat        |                  |
|       |                      | c) pepeni, papaya, mango si|                  |
|       |                      | avocado                    |                  |
|_______|______________________|____________________________|__________________|
| E 1518| Triacetat de gliceril| Guma de mestecat           | Quantum satis    |
|       | (triacetina)         |                            |                  |
|_______|______________________|____________________________|__________________|
| E 459 | Beta-ciclodextrina   | Produse alimentare sub     | Quantum satis    |
|       |                      | forma de tableta sau       |                  |
|       |                      | drajeuri                   |                  |
|_______|______________________|____________________________|__________________|
| E 425 | Konjac (*)           | Produse alimentare in      | 10 g/kg          |
|       | i) Guma de konjac    | general (exclusiv cele     | separat sau in   |
|       | ii) Glucomanan de    | enumerate in               | combinatie       |
|       |     konjac           | articolul 17 alineatul 3)  |                  |
|_______|______________________|____________________________|__________________|
    *1) Numai E 338
    *2) Numai E 341 (ii)
    *3) Numai E 341 (iii)
    *4) Numai E 493
    *5) Numai E 492
    *6) Fara azbest
    *) Denumirea "Produse de cofetarie exclusiv ciocolata (numai tratamentul superficial)" inlocuieste denumirea Bomboane in forme pe baza de gelifianti (numai tratamentul superficial) din Capitolul IV
    *7) Numai E 553b
    *8) Daca E 950, E 951, E 957 si E 959 sunt utilizate in combinatie in guma de mestecat, doza maxima a fiecareia se reduce proportional.
    (*) Aceste substante pot fi utilizate pentru producerea produselor alimentare deshidratate a caror rehidratare se efectueaza in momentul ingerarii.

    ANEXA 13
    la Norme

         LISTA CU SUBSTANTELE SUPORT SI SOLVENTII PURTATORI AUTORIZATI

    NOTA:
    In lista de mai jos nu sunt incluse urmatoarele substante:
    1. Cele considerate in general produse alimentare;
    2. Cele mentionate in articolul 16 alineatul 2;
    3. Cele care au in principal o functie de acidifiant sau corector de aciditate, cum ar fi acidul citric si hidroxidul de amoniu.

 ______________________________________________________________________________
| Nr. E       | Denumire                              | Utilizare limitata     |
|_____________|_______________________________________|________________________|
|             | Propan 1, 2-diol (propilen glicol)    | Coloranti, emulgatori, |
|             |                                       | antioxidanti si enzime |
|             |                                       | (doza maxima de 1 g/kg |
|             |                                       | in produsul alimentar) |
|_____________|_______________________________________|________________________|
| E 422       | Glicerina                             |                        |
| E 420       | Sorbitol                              |                        |
| E 421       | Manitol                               |                        |
| E 953       | Isomalt                               |                        |
| E 965       | Maltitol                              |                        |
| E 966       | Lactitol                              |                        |
| E 967       | Xilitol                               |                        |
|_____________|_______________________________________|________________________|
| E 400 - 404 | Acid alginic si sarurile sale de      |                        |
|             | sodiu, potasiu, calciu si amoniu      |                        |
|_____________|_______________________________________|________________________|
| E 405       | Alginat de propan 1, 2-diol           |                        |
| E 406       | Agar-agar                             |                        |
| E 407       | Caragenan                             |                        |
| E 410       | Guma carruba                          |                        |
| E 412       | Guma de guar                          |                        |
| E 413       | Tragacant (adragante)                 |                        |
| E 414       | Guma acacia (guma arabica)            |                        |
| E 415       | Guma de xantan                        |                        |
| E 440       | Pectine                               |                        |
|_____________|_______________________________________|________________________|
|             |                                       | _                      |
| E 432       | Monolaurat de polioxietilena sorbitan |  |                     |
|             | (polisorbat 20)                       |  |                     |
| E 433       | Monooleat de polioxietilena sorbitan  |  |                     |
|             | (polisorbat 80)                       |  |                     |
| E 434       | Monopalmitat de polioxietilena        |  |  Agenti             |
|             | sorbitan (polisorbat 40)              |   > antispumanti       |
| E 435       | Monostearat de polioxietilena sorbitan|  |                     |
|             | (polisorbat 60)                       |  |                     |
| E 436       | Tristearat de polioxietilena sorbitan |  |                     |
|             | (polisorbat 65)                       | _|                     |
|_____________|_______________________________________|________________________|
| E 442       | Fosfatide de amoniu                   | Antioxidanti           |
|_____________|_______________________________________|________________________|
| E 460       | Celuloza (microcristalina sau praf)   |                        |
| E 461       | Celuloza metilica                     |                        |
| E 463       | Celuloza hidroxipropilica             |                        |
|_____________|_______________________________________|________________________|
| E 464       | Celuloza metilica hidroxipropilica    |                        |
| E 465       | Celuloza metilica etilica             |                        |
| E 466       | Celuloza carboxi-metilica             |                        |
|             | Celuloza carboxi-metilica de sodiu    |                        |
|_____________|_______________________________________|________________________|
| E 322       | Lecitine                              | Coloranti si           |
|             |                                       | antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 432 - 436 | Polisorbati 20, 40, 60, 65 si 80      | Coloranti si           |
|             |                                       | antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 470b      | Saruri de magneziu ale acizilor grasi | Coloranti si           |
|             |                                       | antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 471       | Mono- si digliceride ale acizilor     | Coloranti si           |
|             | grasi                                 | antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 472a      | Esteri acetici ai mono- si            | Coloranti si           |
|             | digliceridelor cu acizi grasi         | antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 472c      | Esteri citrici ai mono- si            | Coloranti si           |
|             | digliceridelor cu acizi grasi         | antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 472e      | Esteri mono- si diacetiltartrici ai   | Coloranti si           |
|             | mono- si digliceridelor cu acizi grasi| antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 473       | Sucroesteri ai acizilor grasi         | Coloranti si           |
|             |                                       | antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 475       | Esteri poliglicerici ai acizilor grasi| Coloranti si           |
|             |                                       | antioxidanti solubili  |
|             |                                       | in grasimi             |
| E 491       | Monostearat de sorbitan               | Coloranti si agenti de |
|             |                                       | spumare                |
| E 492       | Tristearat de sorbitan                | Coloranti si agenti de |
|             |                                       | spumare                |
| E 493       | Monolaurat de sorbitan                | Coloranti si agenti de |
|             |                                       | spumare                |
| E 494       | Monooleat de sorbitan                 | Coloranti si agenti de |
|             |                                       | spumare                |
| E 495       | Monopalmitat de sorbitan              | Coloranti si agenti de |
|             |                                       | spumare                |
|_____________|_______________________________________|________________________|
| E 1404      | Amidon oxidat                         |                        |
| E 1410      | Fosfat monoamidonic                   |                        |
| E 1412      | Fosfat diamidonic                     |                        |
| E 1413      | Fosfat de diamidon fosfatat           |                        |
| E 1414      | Fosfat de diamidon acetilat           |                        |
| E 1420      | Amidon acetilat                       |                        |
| E 1422      | Adipat de diamidon acetilat           |                        |
| E 1440      | Amidon hidroxipropilat                |                        |
| E 1442      | Fosfat de diamidon hidroxipropilat    |                        |
| E 1450      | Octenil succinat de amidon sodic      |                        |
|_____________|_______________________________________|________________________|
| E 170       | Carbonati de calciu                   |                        |
| E 263       | Acetat de calciu                      |                        |
| E 331       | Citrati de sodiu                      |                        |
| E 332       | Citrati de potasiu                    |                        |
| E 341       | Fosfati de calciu                     |                        |
| E 501       | Carbonati de potasiu                  |                        |
| E 504       | Carbonati de magneziu                 |                        |
| E 508       | Clorura de potasiu                    |                        |
| E 509       | Clorura de calciu                     |                        |
| E 511       | Clorura de magneziu                   |                        |
| E 514       | Sulfat de sodiu                       |                        |
| E 515       | Sulfat de potasiu                     |                        |
| E 516       | Sulfat de calciu                      |                        |
| E 517       | Sulfat de amoniu                      |                        |
| E 577       | Gluconat de potasiu                   |                        |
| E 640       | Glicina si sarea sa de sodiu          |                        |
| E 1505      | Citrat trietilic                      |                        |
| E 1518      | Triacetat de glicerina (triacetin)    |                        |
|_____________|_______________________________________|________________________|
| E 551       | Dioxid de siliciu                     | Emulgatori si          |
|             |                                       | coloranti, max. 5%     |
| E 552       | Silicat de calciu                     |                        |
|_____________|_______________________________________|________________________|
| E 553b      | Talc                                  | Coloranti, max. 5%     |
| E 558       | Bentonita                             |                        |
| E 559       | Silicat de aluminiu (caolina)         |                        |
|_____________|_______________________________________|________________________|
| E 901       | Ceara de albine                       | Coloranti              |
|_____________|_______________________________________|________________________|
| E 1200      | Polidextroza                          |                        |
|_____________|_______________________________________|________________________|
| E 1201      | Polivinilpirolidona                   | Indulcitori            |
| E 1202      | Polivinilpolipirolidona               |                        |
|_____________|_______________________________________|________________________|
| E 322       | Lecitine                              | Agenti de glazurare    |
|             |                                       | pentru fructe          |
| E 432 - 436 | Polisorbati                           |                        |
| E 470a      | Saruri de sodiu, potasiu si calciu ale|                        |
|             | acizilor grasi                        |                        |
| E 471       | Mono- si digliceride ale acizilor     |                        |
|             | grasi                                 |                        |
| E 491 - 495 | Sorbitani                             |                        |
| E 570       | Acizi grasi                           |                        |
| E 900       | Polidimetilsiloxilan                  |                        |
|_____________|_______________________________________|________________________|
|             | Polietilenglicol 6000                 | Indulcitori            |
|_____________|_______________________________________|________________________|
| E 425       | Konjac                                |                        |
|             | i) Guma de konjac                     |                        |
|             | ii) Glucomanan de konjac              |                        |
|_____________|_______________________________________|________________________|
| E 459       | Beta-ciclodextrina                    | 1 g/kg                 |
|_____________|_______________________________________|________________________|
| E 1451      | Amidon oxidat acetilat                |                        |
|_____________|_______________________________________|________________________|
| E 468       | Carboximetilceluloza de sodiu         | Indulcitori            |
|             | reticulata                            |                        |
|_____________|_______________________________________|________________________|
| E 469       | Carboximetilceluloza hidrolizata de   |                        |
|             | tip enzimatic                         |                        |
|_____________|_______________________________________|________________________|

    ANEXA 14
    la Norme

    LISTA CU ADITIVII ALIMENTARI AUTORIZATI IN ALIMENTELE PENTRU SUGARI SI COPII DE VARSTA MICA

    NOTA:
    Preparatele si alimentele de intarcare pentru sugari si copii de varsta mica pot contine substantele E 414 (guma acacia, guma arabica) si E 551 (dioxid de siliciu) care rezulta din adaosul preparatelor nutritive ce contin cel mult 150 g/kg substanta E 414 si 10 g/kg substanta E 551 precum si substanta E 421 (manitol) utilizata ca suport pentru vitamina B12 (cel putin o parte vitamina B12 pentru 1000 parti manitol). Cantitatea de E 414 care trece in produsul gata pentru consum nu trebuie sa depaseasca 10 mg/kg.
    Preparatele si alimentele de intarcare pentru sugari si copii de varsta mica pot contine substanta E 301 (L-ascorbat de sodiu), utilizata la doza quantum satis pentru invelisurile preparatelor nutritive ce contin acizi grasi polinesaturati. Cantitatea de E 301 care trece in produsul gata pentru consum nu trebuie sa depaseasca 75 mg/l;
    Dozele maxime de utilizare indicate se raporteaza la produsele alimentare gata pentru consumare preparate conform instructiunilor fabricantului.

    PARTEA 1

    LISTA CU ADITIVII ALIMENTARI AUTORIZATI IN PREPARATELE PENTRU SUGARII SANATOSI

    NOTA:
    1. Utilizarea agentilor nepatogeni, producatori de acid lactic L(+), este autorizata la fabricarea laptelui acidifiat.
    2. Daca se adauga la un produs alimentar mai mult de una din substantele E 322, E 471, E 472c si E 473, cantitatea maxima stabilita in cazul produsului respectiv pentru fiecare din substantele in cauza scade proportional cu cea cumulata a altor substante din produs;

 ______________________________________________________________________________
| Nr. E       | Denumire                              | Doza maxima            |
|_____________|_______________________________________|________________________|
| E 270       | Acid lactic (numai sub forma L(+))    | quantum satis          |
| E 330       | Acid citric                           | quantum satis          |
| E 338       | Acid fosforic                         | in conformitate cu     |
|             |                                       | legislatia in vigoare  |
|_____________|_______________________________________|________________________|
|             |                            _          |                        |
| E 306       | Extract bogat in tocoferol  |         |                        |
| E 307       | Alfa-tocoferol               >        | 10 mg/l separat sau in |
| E 308       | Gama-tocoferol              |         | combinatie             |
| E 309       | Delta-tocoferol            _|         |                        |
|_____________|_______________________________________|________________________|
| E 322       | Lecitine                              | 1 g/l                  |
| E 471       | Mono- si digliceride                  | 4 g/l                  |
|_____________|_______________________________________|________________________|
| E 304       | Palmitat de L-ascorbil                | 10 mg/l                |
|_____________|_______________________________________|________________________|
| E 331       | Citrati de sodiu                      | 2 g/l                  |
| E 332       | Citrati de potasiu                    | separat sau in         |
|             |                                       | combinatie si in       |
|             |                                       | conformitate cu        |
|             |                                       | legislatia in vigoare  |
|_____________|_______________________________________|________________________|
| E 339       | Fosfati de sodiu                      | 1 g/l exprimat in P2O5 |
| E 340       | Fosfati de potasiu                    | separat sau in         |
|             |                                       | combinatie si este     |
|             |                                       | conform legislatiei in |
|             |                                       | vigoare                |
|_____________|_______________________________________|________________________|
| E 412       | Guma de guar                          | 1 g/l, in cazul in care|
|             |                                       | produsul lichid contine|
|             |                                       | proteine partial       |
|             |                                       | hidrolizate si este in |
|             |                                       | conformitate cu        |
|             |                                       | legislatia in vigoare  |
|_____________|_______________________________________|________________________|
| E 472c      | Esteri citrici ai mono- si            | 7,5 g/l comercializate |
|             | digliceridelor cu acizi grasi         | sub forma de praf 9 g/l|
|             |                                       | comercializate sub     |
|             |                                       | forma lichida in cazul |
|             |                                       | in care produsele      |
|             |                                       | contin proteine partial|
|             |                                       | hidrolizate, peptide   |
|             |                                       | sau aminoacizi si sunt |
|             |                                       | conform legislatiei in |
|             |                                       | vigoare                |
|_____________|_______________________________________|________________________|
| E 473       | Sucroesteri ai acizilor grasi         | 120 mg/l in produsele  |
|             |                                       | care contin proteine   |
|             |                                       | hidrolizate, peptide   |
|             |                                       | sau aminoacizi         |
|_____________|_______________________________________|________________________|

    PARTEA a 2-a

    LISTA CU ADITIVII ALIMENTARI AUTORIZATI IN PREPARATELE POST-INTARCARE PENTRU SUGARI SANATOSI

    NOTA:
    1. Utilizarea agentilor nepatogeni, producatori de acid lactic L(+), este autorizata la fabricarea laptelui acidifiat.
    2. Daca se adauga la un produs alimentar mai mult de una din substantele E 322, E 471, E 472c si E 473, cantitatea maxima stabilita in cazul produsului respectiv pentru fiecare din substantele in cauza scade proportional cu cea cumulata a altor substante din produs.
    3. Daca se adauga la un produs alimentar mai mult de una din substantele E 407, E 410 si E 412, doza maxima stabilita pentru fiecare substanta din produsul alimentar respectiv se reduce cu acea parte relativa existenta in celelalte substante din produsul alimentar respectiv.

 ______________________________________________________________________________
| Nr. E       | Denumire                              | Doza maxima            |
|_____________|_______________________________________|________________________|
| E 270       | Acid lactic (numai sub forma L(+))    | quantum satis          |
| E 330       | Acid citric                           | quantum satis          |
|_____________|_______________________________________|________________________|
|             |                            _          |                        |
| E 306       | Extract bogat in tocoferol  |         | 10 mg/l separat sau in |
|             |                             |         | combinatie             |
| E 307       | Alfa-tocoferol              |         | 10 mg/l separat sau in |
|             |                              >        | combinatie             |
| E 308       | Gama-tocoferol              |         | 10 mg/l separat sau in |
|             |                             |         | combinatie             |
| E 309       | Delta-tocoferol            _|         | 10 mg/l separat sau in |
|             |                                       | combinatie in          |
| E 338       | Acid fosforic                         | conformitate cu        |
|             |                                       | legislatia in vigoare  |
|_____________|_______________________________________|________________________|
| E 440       | Pectine                               | 5 g/l numai in         |
|             |                                       | preparatele acidifiate |
|             |                                       | pentru post intarcare  |
|_____________|_______________________________________|________________________|
| E 322       | Lecitine                              | 1 g/l                  |
| E 471       | Mono- si digliceride                  | 4 g/l                  |
|_____________|_______________________________________|________________________|
| E 407       | Caragenan                             | 0,3 g/l                |
| E 410       | Guma carruba                          | 1 g/l                  |
| E 412       | Guma guar                             | 1 g/l                  |
|_____________|_______________________________________|________________________|
| E 304       | Palmitat de L-ascorbil                | 10 mg/l                |
|_____________|_______________________________________|________________________|
| E 331       | Citrati de sodiu                      | 2 g/l                  |
| E 332       | Citrati de potasiu                    | separat sau in         |
|             |                                       | combinatie si sunt     |
|             |                                       | conform legislatiei in |
|             |                                       | vigoare                |
|_____________|_______________________________________|________________________|
| E 339       | Fosfati de sodiu                      | 1 g/l exprimat in P2O5 |
| E 340       | Fosfati de potasiu                    | separat sau in         |
|             |                                       | combinatie si este     |
|             |                                       | conform legislatiei in |
|             |                                       | vigoare                |
|_____________|_______________________________________|________________________|
| E 472c      | Esteri citrici ai mono- si            | 7,5 g/l comercializate |
|             | digliceridelor cu acizi grasi         | sub forma de praf      |
|             |                                       | 9 g/l comercializate   |
|             |                                       | sub forma lichida in   |
|             |                                       | cazul in care produsele|
|             |                                       | contin proteine partial|
|             |                                       | hidrolizate, peptide   |
|             |                                       | sau aminoacizi si sunt |
|             |                                       | conform legislatiei in |
|             |                                       | vigoare                |
|_____________|_______________________________________|________________________|
| E 473       | Sucroesteri ai acizilor grasi         | 120 mg/l in produsele  |
|             |                                       | care contin proteine   |
|             |                                       | hidrolizate, peptide   |
|             |                                       | sau aminoacizi         |
|_____________|_______________________________________|________________________|

    PARTEA a 3-a

    LISTA CU ADITIVII ALIMENTARI AUTORIZATI IN ALIMENTELE PENTRU SUGARI SI COPII DE VARSTA MICA SANATOSI

 ______________________________________________________________________________
| Nr. E | Denumire             | Produs alimentar           |   Doza maxima    |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 170 | Carbonati de       | | Alimente pentru intarcare  | Quantum satis    |
|       | calciu             | |                            | (numai pentru    |
| E 260 | Acid acetic        | |                            | reglarea pH-ului)|
| E 261 | Acetat de potasiu  | |                            |                  |
| E 262 | Acetat de sodiu    | |                            |                  |
| E 263 | Acetat de calciu   | |                            |                  |
| E 270 | Acid lactic*       | |                            |                  |
| E 296 | Acid malic*        | |                            |                  |
| E 325 | Lactat de sodiu*   | |                            |                  |
| E 326 | Lactat de potasiu*  >|                            |                  |
| E 327 | Lactat de calciu*  | |                            |                  |
| E 330 | Acid citric        | |                            |                  |
| E 331 | Citrati de sodiu   | |                            |                  |
| E 332 | Citrati de potasiu | |                            |                  |
| E 333 | Citrati de calciu _| |                            |                  |
|       |                      |                            |                  |
| E 507 | Acid clorhidric   _  |                            |                  |
| E 524 | Hidroxid de sodiu  | |                            |                  |
| E 525 | Hidroxid de potasiu >|                            |                  |
| E 526 | Hidroxid de calciu | |                            |                  |
|       |                   _| |                            |                  |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 500 | Carbonati de sodiu | | Alimente pentru intarcare  | Quantum satis    |
| E 501 | Carbonati de       | |                            | (numai ca agenti |
|       | potasiu             >|                            | de afanare)      |
| E 503 | Carbonati de       | |                            |                  |
|       | amoniu            _| |                            |                  |
|_______|______________________|____________________________|__________________|
|       |                 _    |                            |                  |
| E 300 | Acid L-ascorbic  |   | Bauturi, sucuri si alimente| Separat sau in   |
| E 301 | L-ascorbat de    |   | pentru sugari pe baza de   | combinatie,      |
|       | sodiu             >  | fructe si legume           | exprimat in acid |
| E 302 | L-ascorbat de    |   | ascorbic                   | 0,3 g/kg         |
|       | calciu          _|   |                            |                  |
|       |                      | Alimente pe baza de cereale| 0,2 g/kg         |
|       |                      | cu continut de grasimi     |                  |
|       |                      | inclusiv biscuiti si       |                  |
|       |                  _   | pesmeti                    |                  |
| E 304 | Palmitat de       |  |                            |                  |
|       | L-ascorbil        |  |                            |                  |
| E 306 | Extract bogat in  |  | Cereale, biscuiti, pesmeti | 0,1 g/kg         |
|       | tocoferol          > | si alimente pentru sugari  | separat sau in   |
| E 307 | Alfa-tocoferol    |  | cu  continut de grasimi    | combinatie       |
| E 308 | Gama-tocoferol    |  |                            |                  |
| E 309 | Delta-tocoferol  _|  |                            |                  |
|_______|______________________|____________________________|__________________|
| E 338 | Acid fosforic        | Alimente pentru intarcare  | 1 g/kg P2O5      |
|       |                      |                            | (numai pentru    |
|       |                      |                            | reglarea pH-ului)|
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 339 | Fosfati de sodiu   | |                            | 1 g/kg           |
| E 340 | Fosfati de potasiu  >| Cereale                    | separat sau in   |
| E 341 | Fosfati de calciu _| |                            | combinatie,      |
|       |                      |                            | exprimat sub     |
|       |                      |                            | forma de P2O5    |
|_______|______________________|____________________________|__________________|
|       |                      |                        _   |                  |
| E 322 | Lecitine             | Biscuiti si pesmeti     |  |                  |
|       |                      | Alimente pe baza de     |  |                  |
|       |                      | cereale                  > | 10 g/kg          |
|       |                      | Alimente pentru sugari  |  |                  |
|       |                      |                        _|  |                  |
|_______|______________________|____________________________|__________________|
|       |                  _   |                            |                  |
| E 471 | Mono- si          |  |                            |                  |
|       | digliceride ale   |  |                            |                  |
|       | acizilor grasi    |  |                            |                  |
| E 472a| Esteri acetici ai |  |                            |                  |
|       | mono- si          |  |                            |                  |
|       | digliceridelor cu |  |                        _   |                  |
|       | acizi grasi       |  | Biscuiti si pesmeti     |  |                  |
| E 472b| Esteri lactici ai  > | Alimente pe baza de     |  | 5 g/kg           |
|       | mono- si          |  | cereale                  > | separat sau in   |
|       | digliceridelor cu |  | Alimente pentru sugari  |  | combinatie       |
|       | acizi grasi       |  |                        _|  |                  |
| E 472c| Esteri citrici ai |  |                            |                  |
|       | mono- si          |  |                            |                  |
|       | digliceridelor cu |  |                            |                  |
|       | acizi grasi      _|  |                            |                  |
|_______|______________________|____________________________|__________________|
|       |                   _  |                            |                  |
| E 400 | Acid alginic       | |          _                 |                  |
| E 401 | Alginat de sodiu   | | Deserturi |                | 0,5 g/kg         |
| E 402 | Alginat de potasiu  >| Budinci    >               | separat sau in   |
| E 404 | Alginat de calciu  | |          _|                | combinatie       |
|       |                   _| |                            |                  |
|_______|______________________|____________________________|__________________|
|       |                  _   |                            |                  |
| E 410 | Guma carruba      |  | Alimente pentru intarcare  | 10 g/kg          |
| E 412 | Guma guar         |  |                            | separat sau in   |
|       |                   |  |                            | combinatie       |
|       |                   |  |____________________________|__________________|
| E 414 | Guma acacia (guma  > | Alimente pe baza de cereale| 20 g/kg          |
|       | arabica)          |  | fara gluten                | separat sau in   |
| E 415 | Guma xantan       |  |                            | combinatie       |
| E 440 | Pectine           |  |                            |                  |
|       |                  _|  |                            |                  |
|_______|______________________|____________________________|__________________|
| E 551 | Dioxid de siliciu    | Cereale deshidratate       | 2 g/kg           |
|_______|______________________|____________________________|__________________|
|       |                  _   |                            |                  |
| E 334 | Acid tartric*     |  |                            |                  |
| E 335 | Tartrat de        |  |                            |                  |
|       | sodiu*            |  |                            |                  |
| E 336 | Tartrat de        |  |                            |                  |
|       | potasiu*          |  |                            |                  |
| E 354 | Tartrat de         > | Biscuiti si pesmeti        | 5 g/kg           |
|       | calciu*           |  |                            | ca reziduu       |
| E 450a| Difosfat disodic  |  |                            |                  |
| E 575 | Glucono-delta     |  |                            |                  |
|       | -lactona          |  |                            |                  |
|       |                  _|  |                            |                  |
|_______|______________________|____________________________|__________________|
|       |                  _   |                            |                  |
| E 1404| Amidon oxidat     |  |                            |                  |
| E 1410| Fosfat            |  |                            |                  |
|       | monoamidonic      |  |                            |                  |
| E 1412| Fosfat            |  |                            |                  |
|       | diamidonic        |  |                            |                  |
| E 1413| Fosfatat de       |  |                            |                  |
|       | diamidon fosfatat |  |                            |                  |
| E 1414| Fosfat de          > | Alimente pentru intarcare  | 50 g/kg          |
|       | diamidon acetilat |  |                            |                  |
| E 1420| Amidon acetilat   |  |                            |                  |
| E 1422| Adipat de         |  |                            |                  |
|       | diamidon acetilat |  |                            |                  |
| E 1450| Octenil succinat  |  |                            |                  |
|       | de amidon sodic   |  |                            |                  |
|       |                  _|  |                            |                  |
|_______|______________________|____________________________|__________________|
| E 333 | Citrati de calciu(*) | Produse pe baza de fructe  | Quantum satis    |
|       |                      | cu un continut scazut de   |                  |
|       |                      | zahar                      |                  |
|_______|______________________|____________________________|__________________|
| E 341 | Fosfat tricalcic(*)  | Deserturi pe baza de fructe| 1 g/kg exprimat  |
|       |                      |                            | in P2O5          |
|_______|______________________|____________________________|__________________|
| E 1451| Amidon oxidat        | Alimente de intarcare      | 50 g/kg          |
|       | acetilat             |                            |                  |
|_______|______________________|____________________________|__________________|
    *) Numai ca L(+)
    (*) Nota din Partea a 4-a nu se aplica.

    PARTEA a 4-a

    LISTA CU ADITIVII ALIMENTARI AUTORIZATI IN PREPARATELE PENTRU SUGARI SI COPII DE VARSTA MICA IN SCOPURI MEDICALE SPECIALE

    Vezi tabelele din partea 1, partea 2 si partea 3 ale anexei XIV.

 ______________________________________________________________________________
| Nr. E |       Denumire       | Doza maxima |        Conditii speciale        |
|_______|______________________|_____________|_________________________________|
| E 401 | Alginat de sodiu     | 1 g/l       | De la patru luni in produsele   |
|       |                      |             | alimentare speciale cu          |
|       |                      |             | compozitia adaptata, necesare   |
|       |                      |             | pentru tratarea disfunctiilor   |
|       |                      |             | metabolice si pentru o          |
|       |                      |             | alimentatie cu ajutorul sondei  |
|       |                      |             | gastrice                        |
|_______|______________________|_____________|_________________________________|
| E 405 | Alginat de propan-1, | 200 mg/l    | De la 12 luni, in cadrul        |
|       | 2-diol               |             | regimurilor speciale destinate  |
|       |                      |             | copiilor de varsta mica care    |
|       |                      |             | sufera de intoleranta la laptele|
|       |                      |             | de vaca sau de erori ale        |
|       |                      |             | metabolismului din nastere      |
|_______|______________________|_____________|_________________________________|
| E 410 | Guma carruba         | 10 g/l      | De la nastere, in produsele     |
|       |                      |             | destinate reducerii refluxului  |
|       |                      |             | gastro-esofagian                |
|_______|______________________|_____________|_________________________________|
| E 412 | Guma guar            | 10 g/l      | De la nastere, in produsele sub |
|       |                      |             | forma de preparate lichide care |
|       |                      |             | contin proteine, peptide sau    |
|       |                      |             | aminoacizi hidrolizati in       |
|       |                      |             | conformitate cu legislatia in   |
|       |                      |             | vigoare                         |
|_______|______________________|_____________|_________________________________|
| E 415 | Guma xantan          | 1,2 g/l     | De la nastere, pentru utilizarea|
|       |                      |             | in produsele pe baza de         |
|       |                      |             | aminoacizi sau peptide destinate|
|       |                      |             | pacientilor care sufera de      |
|       |                      |             | insuficienta a tractusului      |
|       |                      |             | gastro-intestinal, malabsorbtie |
|       |                      |             | a proteinelor sau erori de      |
|       |                      |             | metabolism din nastere          |
|_______|______________________|_____________|_________________________________|
| E 440 | Pectine              | 10 g/l      | De la nastere, in produsele     |
|       |                      |             | utilizate in cazul problemelor  |
|       |                      |             | gastro-intestinale              |
|_______|______________________|_____________|_________________________________|
| E 466 | Carboximetilceluloza | 10 g/l      | De la nastere, in produsele     |
|       | de sodiu             | sau kg      | destinate tratamentului dietetic|
|       |                      |             | al problemelor metabolice       |
|_______|______________________|_____________|_________________________________|
| E 471 | Mono- si digliceride | 5 g/l       | De la nastere, in cadrul        |
|       | ale acizilor grasi   |             | regimurilor specializate, in    |
|       |                      |             | special in cadrul regimurilor   |
|       |                      |             | fara proteine                   |
|_______|______________________|_____________|_________________________________|
| E 1450| Amidon succinat de   | 20 g/l      | In preparatele pentru sugari si |
|       | sodiu                |             | in preparatele post-intarcare   |
|       |                      |             | pentru sugari                   |
|_______|______________________|_____________|_________________________________|

    ANEXA 15
    la Norme

              CRITERII SPECIFICE DE PURITATE PENTRU COLORANTI

    A. Specificatii generale pentru lacurile de aluminiu preparate cu ajutorul colorantilor

 Definitie               | Lacurile de aluminiu sunt preparate prin reactia
                         | colorantilor care respecta criteriile de puritate
                         | stabilite in monografia corespunzatoare cu alumina in
                         | mediu apos. Alumina este in general o substanta
                         | neuscata, proaspat preparata, obtinuta prin reactia
                         | sulfatului de aluminiu sau clorurii de aluminiu cu
                         | carbonat sau bicarbonat de sodiu sau calciu sau
                         | amoniac. Dupa formarea lacurilor, produsul este
                         | filtrat, spalat cu apa si uscat. Alumina care nu
                         | a intrat in reactie poate fi de asemenea prezenta in
                         | produsul finit.
 Substante insolubile in | Maxim 0,5%
 HCl                     |
 Substante extrase in    | Maxim 0,2% (in mediu neutru)
 eter                    | Se aplica criterii de puritate specifice
                         | corespunzatoare pentru diferiti coloranti.

    B. CRITERII SPECIFICE DE PURITATE

 E 100 - CURCUMINA

 Sinonime                | Galben Natural CI 3, Galben de curcuma, Diferoilmetan
                         |
 Definitie               | Curcumina se obtine prin extractia cu solvent a
                         | turmerolului, de exemplu din rizomii nemacinati ai
                         | varietatilor naturale de Curcuma longa L. Pentru
                         | obtinerea prafului de curcumina concentrata,
                         | extractul se purifica prin cristalizare. Produsul
                         | este in principal compus din curcumina; de exemplu:
                         | principiul de colorare [1,7-bis-(4-hidroxi-3-
                         | metoxifenil)hepta-1,6-dien-3,5-diona] si cei doi
                         | derivati dimetoxi ai sai in proportii variate. Pot
                         | aparea cantitati mici de uleiuri si rasini naturale
                         | prezente in curcuma.
                         | Numai urmatorii solventi pot fi utilizati in
                         | extractie: acetat de etil, acetona, dioxid de carbon,
                         | diclorometan, n-butanol, metanol, etanol, hexan.
 Clasa                   | Dicinamoilmetanici
 Index culoare nr.       | 75300
 Einecs                  | 207-280-5
 Denumire chimica        | a) 1,7-Bis-(4-hidroxi-3-metoxifenil)
                         |    hepta-1,6-dien-3,5-diona
                         | b) 1-(4-hidroxifenil)-7-(4-hidroxi-3-metoxi-fenil)
                         |    hepta-1,6-dien-3,5-diona
                         | c) 1,7-Bis(4-hidroxifenil)hepta-1,6-dien-3,5-diona
 Formula chimica         | a) C21H20O6
                         | b) C20H18O5
                         | c) C19H16O4
 Masa moleculara         | a. 368,39  b. 338,39  c. 308,39
 Compozitie              | Contine minim 90% total coloranti
                         |
                         |      1%
                         | E1 cm   1607 la cca 426 nm in etanol
 Descriere               | Pudra cristalina de culoare galben-portocaliu
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in etanol la cca 426 nm
 B. Interval de topire   | 179 - 182 grade C
                         |
 Puritate                |                _
 Reziduuri de solventi   | Acetat de etil  |
                         | Acetona         |
                         | n-butanol        > maxim 50 mg/kg separat sau in
                         | Metanol         |  combinatie
                         | Etanol          |
                         | Hexan          _|
                         | Diclormetan        maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 101 (i) - RIBOFLAVINA

 Sinonime                | Lactoflavina
                         |
 Clasa                   | Izoalloxazine
 Einecs                  | 201-507-1
 Denumire chimica        | 7,8-Dimetil-10-(D-ribo-2,3,4,5-tetrahidroxipentil)
                         | benzo(g)pteridina-2,4(3H, 10H)-diona
                         | 7,8-Dimetil-10-(1'-D-ribitil)-izoalloxazina
 Formula chimica         | C17H20N4O6
 Masa moleculara         | 376,37
 Compozitie              | Continut minim 98% raportat la substanta uscata
                         |
                         |      1%
                         | E1 cm   328 la cca 444 nm in solutie apoasa
 Descriere               | Pudra cristalina de culoare galben spre
                         | galben-portocaliu, cu un miros usor
                         |
 Identificare            |                               _
 A. Spectrometrie        | Raportul A375/A267 este intre  |
                         | 0,31 si 0,33                   |
                         | Raportul A444/A267 este intre   > in solutie apoasa
                         | 0,36 si 0,39                   |
                         |                               _|
                         | Absorbtie maxima in apa la cca 375 nm
                         |
                         |        20
 B. Rotatie specifica    | [alfa]    intre -115 grade si -140 grade intr-o
                         |       D
                         | solutie hidroxid de sodiu de 0,05 N
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 1,5% dupa uscare la 105 grade C pentru 4 ore
 Cenusa sulfatata        | Maxim 0,1%
 Amine aromatice primare | Maxim 100 mg/kg (exprimate sub forma de anilina)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 101 (ii) - RIBOFLAVINA-5'-FOSFAT

 Sinonime                | Riboflavina-5'-fosfat de sodiu
                         |
 Definitie               | Prezentele specificatii se aplica la
                         | riboflavina 5'-fosfat impreuna cu cantitati mici de
                         | riboflavina libera si riboflavina difosfat
 Clasa                   | Izoalloxazine
 Einecs                  | 204-988-6
 Denumire chimica        | Monosodiu (2R,3R,4S)-5-(3')10'-dihidro-7',8'-dimetil-
                         | 2',4'-dioxo-10'-benzo[gamma]pteridinil)-2,3,4-
                         | trihidroxipentil fosfat;
                         | Sare monosodica a 5'-monofosfat ester al riboflavinei
 Formula chimica         | Pentru forma dihidrata: C17H20N4NaO9P 2H2O
                         | Pentru forma anhidra: C17H20N4NaO9P
 Masa moleculara         | 541,36
 Compozitie              | Continut minim de 95% total coloranti exprimate in
                         | C17H20N4NaO9P 2H2O
                         |
                         |      1%
                         | E1 cm   250 la cca 375 nm in solutie apoasa
 Descriere               | Pudra cristalina higroscopica, de culoare galben spre
                         | portocaliu, cu un miros usor si un gust amar
                         |
 Identificare            |                               _
 A. Spectrometrie        | Raportul A375/A267 este intre  |
                         | 0,30 si 0,34                   |
                         | Raportul A444/A267 este intre   > in solutie apoasa
                         | 0,35 si 0,40                   |
                         |                               _|
                         | Absorbtia maxima in apa la cca 375 nm
                         |
                         |        20
 B. Rotatie specifica    | [alfa]    intre +38 grade si +42 grade intr-o
                         |       D
                         | solutie de 5 m HCl
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 8% (100 grade C pentru 5 ore in vid peste P2O5)
                         | pentru forma dihidrata
 Cenusa sulfatata        | Maxim 25%
 Fosfat anorganic        | Maxim 1% (calculat sub forma de P2O5 raportat la
                         | substanta anhidra)
 Coloranti auxiliari     | Riboflavina (libera): maxim 6%
                         | Difosfat de riboflavina: maxim 6%
 Amine aromatice primare | Maxim 70 mg/kg (calculate sub forma de anilina)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 102 - TARTRAZINA

 Sinonime                | Colorant alimentar galben CI 4
                         |
 Definitie               | Tartrazina contine in principal trisodiu 5-hidroxi-1-
                         | (4-sulfonatofenil)-4-(4-sulfonatofenilazo)-H-pirazol-
                         | 3-carboxilat si coloranti auxiliari impreuna cu
                         | clorura de sodiu si/sau sulfatul de sodiu in calitate
                         | de componente principale incolore.
                         | Tartrazina descrisa este sub forma de sare de sodiu.
                         | Sunt autorizate, de asemenea, sarea de calciu si
                         | potasiu.
 Clasa                   | Monoazoici
 Index culoare nr.       | 19140
 Einecs                  | 217-699-5
 Denumire chimica        | Trisodiu 5-hidroxi-1-(4-sulfonatofenil)-4-(4-
                         | sulfonatofenilazo)-H-pirazol-3-carboxilat
 Formula chimica         | C16H9N4Na3O9S2
 Masa moleculara         | 534,37
 Compozitie              | Continut minim de 85% total coloranti calculate sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   530 la cca 426 nm in solutie apoasa
 Descriere               | Pudra sau granule de culoare portocaliu deschis
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 426 nm
                         |
 B. Solutie apoasa       |
    galbena              |
                         |
 Puritate                |
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     | Maxim 1%
                         |
 Alti compusi organici   |
 decat colorantii:       | _
 Acid 4-hidrazinobenzen- |  |
 sulfonic                |  |
 Acid 4-aminobenzen-1-   |  |
 sulfonic                |  |
 Acid 5-oxo-1-           |  |
 (4-sulfofenil)-2-       |   > Total maxim 0,5%
 pirazolina-3-carboxilic |  |
 Acid 4,4'-diazoaminodi  |  |
 (benzensulfonic)        |  |
 Acid                    |  |
 tetrahidroxisuccinic    | _|
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 104 - GALBEN DE CHINOLINA

 Sinonime                | Colorant alimentar Food CI 13
                         |
 Definitie               | Galben de chinolina este preparat prin sulfonarea
                         | 2-(2-chinolil) indan-1,3-diona.
                         | Galbenul de chinolina consta in principal din
                         | sarurile de sodiu, un amestec de derivati disulfonati
                         | (in principal), monosulfonati si trisulfonati ai
                         | compusului mai sus mentionat si coloranti auxiliari
                         | impreuna cu clorura de sodiu si/sau sulfatul de sodiu
                         | sub forma de componente principale necolorate.
                         | Galbenul de chinolina descris este sub forma de sare
                         | de sodiu. Sarurile de calciu si potasiu sunt de
                         | asemenea autorizate.
 Clasa                   | Chinoftalone
 Index culoare nr.       | 47005
 Einecs                  | 305-897-5
 Denumire chimica        | Saruri disodice ale derivatilor disulfonati ai
                         | 2-(2-chinolil) indan-1,3-diona (componenta
                         | principala)
 Formula chimica         | C18H9N Na2 O8S2 (componenta principala)
 Masa moleculara         | 477,38 (componenta principala)
 Compozitie              | Continut minim de 70% total coloranti calculati sub
                         | forma de sare sodica
                         | Galbenul de chinolina trebuie sa aiba urmatoarea
                         | compozitie:
                         | Totalul de coloranti prezenti trebuie sa cuprinda:
                         | a) minim 80% derivati disulfonati disodici ai
                         |    2-(2-chinolil) indan-1,3-diona
                         | b) maxim 15% derivati monosulfonati monosodici ai
                         |    2-(2-chinolil) indan-1,3-diona
                         | c) maxim 7% derivati trisulfonati trisodici ai
                         |    2-(2-chinolil) indan-1,3-diona
                         |
                         |      1%
                         | E1 cm   865 (componenta principala) la cca 411 nm in
                         | solutie apoasa si o solutie de acid acetic
 Descriere               | Pudra sau granule galbene
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in solutie apoasa de acid acetic cu
                         | pH 5 la cca 411 nm
                         |
 B. Solutie apoasa       |
    galbena              |
                         |
 Puritate                |
 Substante insolubile in |
 apa                     | Maxim 0,2%
 Coloranti auxiliari     | Maxim 4,0%
                         |
 Alti compusi organici   |
 decat colorantii:       | _
 2-Metilchinolina        |  |
 Acid 2-metilchinolin-   |  |
 sulfonic                |  |
 Acid ftalic             |   > Total maxim 0,5%
 2,6-Dimetil chinolina   |  |
 Acid 2,6-dimetil        |  |
 chinolin sulfonic       | _|
 2-(2-chinolil)          |
 indan-1,3-diona         | Maxim 4 mg/kg
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 110 - GALBEN PORTOCALIU FCF

 Sinonime                | Colorant alimentar CI 3, Galben Portocaliu S
                         |
 Definitie               | Galben Portocaliu FCF contine in principal disodiu
                         | 2-hidroxi-1-(4-sulfonatofenilazo)-naftalin-6-sulfonat
                         | si coloranti auxiliari impreuna cu clorura de sodiu
                         | si/sau sulfatul de sodiu sub forma de componente
                         | incolore principale.
                         | Galben Portocaliu FCF descris este sub forma de sare
                         | de sodiu. Sarurile de calciu si potasiu sunt de
                         | asemenea autorizate.
 Clasa                   | Monoazoici
 Index culoare nr.       | 15985
 Einecs                  | 220-491-7
 Denumire chimica        | Disodiu 2-hidroxi-1-(4-sulfonatofenilazo)-naftalin-
                         | 6-sulfonat
 Formula chimica         | C16H10N2 Na2 O7S2 (componenta principala)
 Masa moleculara         | 452,37
 Compozitie              | Continut minim 85% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   555 la cca 485 nm in solutie apoasa la pH 7
 Descriere               | Pudra sau granule de culoare rosu-portocaliu
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 485 nm la pH 7
                         |
 B. Solutie apoasa       |
    portocalie           |
                         |
 Puritate                |
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     | Maxim 5,0%
                         |
 Alti compusi organici   |
 decat colorantii:       | _
 Acid 4-aminobenzen-1-   |  |
 sulfonic                |  |
 Acid 3-hidroxinaftalin- |  |
 2,7-disulfonic          |  |
 Acid 6-hidroxinaftalin- |  |
 2-sulfonic              |   > Total maxim 0,5%
 Acid 7-hidroxinaftalin- |  |
 1,3-disulfonic          |  |
 Acid 4,4'-diazoaminodi  |  |
 (benzen sulfonic)       |  |
 Acid 6,6'-oxidi         |  |
 (naftalin-2-sulfonic)   | _|
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 120 - COSENILA, ACID CARMINIC, CARMINE

 Definitie               | Carminele si acidul carminic se obtin din extractele
                         | apoase, alcoolo-apoase sau alcoolice din Cosenila,
                         | continut de carapacea uscata a insectei femela
                         | Dactylopius coccus Costa. Principiul de colorare este
                         | acidul carminic.
                         | Se pot forma lacurile de aluminiu ale acidului
                         | carminic (carmine) in care sunt prezente aluminiu si
                         | acidul carminic in raport molar de 1:2.
                         | In produsele comerciale, principiul de colorare este
                         | asociat cu cationi de amoniu, calciu, potasiu sau
                         | sodiu, separat sau in combinatie; acesti cationi pot
                         | fi de asemenea prezenti in exces.
                         | Produsele comercializate pot contine de asemenea
                         | substante proteice provenind din insectele de origine
                         | si pot contine carminate libere sau un reziduu
                         | nesemnificativ de cationi de aluminiu nelegati.
 Clasa                   | Antrachinone
 Index culoare nr.       | 75470
 Einecs                  | Cosenila: 215-680-6; acid carminic: 215-023-3;
                         | carmine: 215-724-4
 Denumire chimica        | Acid 7-beta-D-glucopiranozil-3,5,6,8-tetrahidroxi-1-
                         | metil-9,10-dioxoantracen-2-carboxilic (acid
                         | carminic); carmina este chelatul hidrat de aluminiu
                         | hidrat al acestui acid.
 Formula chimica         | C22H20O13 (acid carminic)
 Masa moleculara         | 492,39 (acid carminic)
 Compozitie              | Continut minim de 2% acid carminic in extractele care
                         | contin acid carminic; minim 50% acid carminic in
                         | chelati.
 Descriere               | Solid friabil sau pudra de culoare rosie spre rosu
                         | inchis. Extractul de Cosenila este in general un
                         | lichid de culoare rosu inchis dar care poate fi uscat
                         | pentru obtinerea unei pudre.
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in solutie apoasa amoniacala
                         | la cca 518 nm
                         | Absorbtie maxima in solutie de acid clorhidric
                         | diluata la cca 494 nm pentru acidul carminic
                         |
 Puritate                |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 122 - AZORUBINA, CARMOIZINA

 Sinonime                | Colorant Alimentar Rosu CI 3
                         |
 Definitie               | Azorubina consta in principal in disodiu 4-hidroxi-3-
                         | (4-sulfonato-1-naftilazo) naftalin-1-sulfonat si
                         | coloranti auxiliari impreuna cu clorura de sodiu
                         | si/sau sulfatul de sodiu in calitate de componente
                         | principale incolore.
                         | Azorubina este descrisa sub forma de sare de sodiu.
                         | Sarurile de calciu si potasiu pot fi de asemenea
                         | autorizate.
 Clasa                   | Monoazoici
 Index culoare nr.       | 14720
 Einecs                  | 222-657-4
 Denumire chimica        | Disodiu 4-hidroxi-3-(4-sulfonato-1-naftilazo)
                         | naftalin-1-sulfonat
 Formula chimica         | C20H12N2 Na2 O7S2
 Masa moleculara         | 502,44
 Compozitie              | Continut minim de 85% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   510 la cca 516 nm in solutie apoasa
 Descriere               | Pudra sau granule de culoare rosie sau castanie
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 516 nm
                         |
 B. Solutie apoasa rosie |
                         |
 Puritate                |
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     | Maxim 2,0%
                         |
 Alti compusi organici   |
 decat colorantii:       | _
 Acid 4-aminonaftalin-1- |  |
 sulfonic                |   > Total maxim 0,5%
 Acid 4-hidroxinaftalin- |  |
 1-sulfonic              | _|
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 123 - AMARANT

 Sinonime                | Colorant alimentar Rosu CI 9
                         |
 Definitie               | Amarantul contine in principal trisodiu 2-hidroxi-1-
                         | (4-sulfonato-1-naftilazo) naftalin-3,6-disulfonat si
                         | coloranti auxiliari impreuna cu clorura de sodiu
                         | si/sau sulfatul de sodiu sub forma de componente
                         | incolore principale.
                         | Amarantul este descris sub forma de sare de sodiu.
                         | Sarurile de calciu si potasiu sunt de asemenea
                         | autorizate.
 Clasa                   | Monoazoici
 Index culoare nr.       | 16185
 Einecs                  | 213-022-2
 Denumire chimica        | Trisodiu 2-hidroxi-1-(4-sulfonato-1-naftilazo)
                         | naftalin-3,6-disulfonat
 Formula chimica         | C20H11N2 Na3 O10S3
 Masa moleculara         | 604,48
 Compozitie              | Continut minim de 85% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   440 la cca 520 nm in solutie apoasa
 Descriere               | Pudra sau granule de culoare maro-rosiatica
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 520 nm
                         |
 B. Solutie apoasa rosie |
                         |
 Puritate                |
 Substante insolubile in |
 apa                     | Maxim 0,2%
 Coloranti auxiliari     | Maxim 3,0%
                         |
 Alti compusi organici   |
 decat colorantii:       | _
 Acid 4-aminonaftalin-1- |  |
 sulfonic                |  |
 Acid 3-hidroxinaftalin- |  |
 2,7-disulfonic          |  |
 Acid 6-hidroxinaftalin- |  |
 2-sulfonic              |   > Total maxim 0,5%
 Acid 6-hidroxinaftalin- |  |
 1,3-disulfonic          |  |
 Acid 7-hidroxinaftalin- |  |
 1,3-6-trisulfonic       | _|
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 124 - PONCEAU 4R, ROSU COSENILA A

 Sinonime                | Colorant alimentar Rosu CI 7, Coccine nou
                         |
 Definitie               | Rosu Ponceau 4R contine, in principal, trisodiu
                         | 2-hidroxi-1-(4-sulfonato-1-naftilazo) naftalin-6,8-
                         | disulfonat si coloranti auxiliari impreuna cu clorura
                         | de sodiu si/sau sulfatul de sodiu sub forma de
                         | componente incolore principale.
                         | Rosu Ponceau 4R este descris sub forma de sare de
                         | sodiu. Sarurile de calciu si potasiu sunt de asemenea
                         | autorizate.
 Clasa                   | Monoazoici
 Index culoare nr.       | 16255
 Einecs                  | 220-036-2
 Denumire chimica        | Trisodiu 2-hidroxi-1-(4-sulfonato-1-naftilazo)
                         | naftalin-6,8-disulfonat
 Formula chimica         | C20H11N2 Na3 O10S3
 Masa moleculara         | 604,48
 Compozitie              | Continut minim 80% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   430 la cca 505 nm in solutie apoasa
 Descriere               | Pudra sau granule de culoare rosiatica
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 505 nm
                         |
 B. Solutie apoasa rosie |
                         |
 Puritate                |
 Substante insolubile in |
 apa                     | Maxim 0,2%
 Coloranti auxiliari     | Maxim 1,0%
                         |
 Alti compusi organici   |
 decat colorantii:       | _
 Acid 4-aminonaftalin-1- |  |
 sulfonic                |  |
 Acid 3-hidroxinaftalin- |  |
 2,7-disulfonic          |  |
 Acid 6-hidroxinaftalin- |  |
 2-sulfonic              |   > Total maxim 0,5%
 Acid 7-hidroxinaftalin- |  |
 1,3-disulfonic          |  |
 Acid 7-hidroxinaftalin- |  |
 1,3-6-trisulfonic       | _|
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 127 - ERITROZINA

 Sinonime                | Colorant alimentar Rosu CI 14
                         |
 Definitie               | Eritrozina contine in principal disodiu 2-(2,4,5,7-
                         | tetraiodo-3-oxido-6-oxoxanten-9-il) benzoat
                         | monohidrat si coloranti auxiliari impreuna cu apa,
                         | clorura de sodiu si/sau sulfatul de sodiu sub forma
                         | de componente incolore principale.
                         | Eritrozina este descrisa sub forma de sare de sodiu.
                         | Sarurile de calciu si potasiu sunt de asemenea
                         | autorizate.
 Clasa                   | Xantene
 Index culoare nr.       | 45430
 Einecs                  | 240-474-8
 Denumire chimica        | Disodiu 2-(2,4,5,7-tetraiodo-3-oxido-6-
                         | oxoxanten-9-il) benzoat monohidrat
 Formula chimica         | C20H6I4Na2O5 H2O
 Masa moleculara         | 897,88
 Compozitie              | Continut minim 87% total coloranti calculati sub
                         | forma de sare sodica anhidra
                         |
                         |      1%
                         | E1 cm   1100 la cca 526 nm in solutie apoasa la pH 7
 Descriere               | Pudra sau granule de culoare rosie
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 526 nm la pH 7
                         |
 B. Solutie apoasa rosie |
                         |
 Puritate                |
 Ioduri anorganice       |
 calculate sub forma de  |
 ioduri de sodiu         | Maxim 0,1%
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     |
 (fara fluoresceina)     | Maxim 4,0%
 Fluoresceina            | Maxim 20 mg/kg
 Alti compusi organici   |
 decat colorantii:       |
 Tri-iodoresorcinol      | Maxim 0,2%
 Acid 2-(2,4-dihidroxi-  |
 3,5-diiodobenzoil)-     |
 benzoic                 | Maxim 0,2%
 Substanta extractabila  | Dintr-o solutie cu pH-ul de la 7 la 8, maxim 0,2%
 in eter                 |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg
 Lacuri din aluminiu     | Nu se aplica metoda substantei insolubile in acid
                         | clorhidric. Este inlocuita cu o substanta insolubila
                         | in hidroxid de sodiu, maxim 0,5%, numai pentru
                         | aceasta culoare.

 E 128 - ROSU 2G

 Sinonime                | Colorant alimentar Rosu CI 10, Azogeranina
                         |
 Definitie               | Rosu 2G contine in principal disodiu 8-acetamido-1-
                         | hidroxi-2-fenilazonaftalin-3,6-disulfonat si
                         | coloranti auxiliari impreuna cu clorura de sodiu
                         | si/sau sulfatul de sodiu sub forma de componente
                         | incolore principale.
                         | Rosu 2G este descris sub forma de sare de sodiu.
                         | Sarurile de calciu si potasiu sunt de asemenea
                         | autorizate.
 Clasa                   | Monoazoici
 Index culoare nr.       | 18050
 Einecs                  | 223-098-9
 Denumire chimica        | Disodiu 8-acetamido-1-hidroxi-2-fenilazonaftalin-
                         | 3,6-disulfonat
 Formula chimica         | C18H13N3Na2O8S2
 Masa moleculara         | 509,43
 Compozitie              | Continut minim 80% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   620 la cca 532 nm in solutie apoasa
 Descriere               | Pudra sau granule de culoare rosie
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 532 nm
                         |
 B. Solutie apoasa rosie |
                         |
 Puritate                |
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     | Maxim 2,0%
                         |
 Alti compusi organici   |
 decat colorantii:       | _
 Acid 5-acetamido-4-     |  |
 hidroxinaftalin-2,7-    |  |
 disulfonic              |   > Total maxim 0,5%
 Acid 5-amino-4-         |  |
 hidroxinaftalin-2,7-    |  |
 disulfonic              | _|
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 129 - ROSU ALLURA AC

 Sinonime                | Colorant alimentar Rosu CI 17
                         |
 Definitie               | Rosu Allura AC contine in principal disodiu 2-
                         | hidroxi-1-(2-metoxi-5-metil-4-sulfonatofenilazo)-
                         | naftalin-6-sulfonat si coloranti auxiliari impreuna
                         | cu clorura de sodiu si/sau sulfatul de sodiu sub
                         | forma de componente incolore principale.
                         | Rosu Allura AC este descris sub forma de sare de
                         | sodiu. Sarurile de calciu si potasiu sunt de asemenea
                         | autorizate.
 Clasa                   | Monoazoici
 Index culoare nr.       | 16035
 Einecs                  | 247-368-0
 Denumire chimica        | Disodiu 2-hidroxi-1-(2-metoxi-5-metil-4-sulfonato-
                         | fenilazo)-naftalin-6-sulfonat
 Formula chimica         | C18H14N2Na2O8S2
 Masa moleculara         | 496,42
 Compozitie              | Continut minim 85% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   540 la cca 504 nm in solutie apoasa la pH 7
 Descriere               | Pudra sau granule de culoare rosu inchis
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 504 nm
                         |
 B. Solutie apoasa rosie |
                         |
 Puritate                |
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     | Maxim 3,0%
                         |
 Alti compusi organici   |
 decat colorantii:       |
 sare de sodiu a         |
 acidului 6-hidroxi-2-   |
 naftalin sulfonic       | Maxim 0,3%
 acid 4-amino-5-metoxi-2-|
 -metilbenzen sulfonic   | Maxim 0,2%
 sare disodica a acidului|
 6,6'-oxibis (2-naftalin |
 sulfonic)               | Maxim 1,0%
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  | Dintr-o solutie cu pH 7, maxim 0,2 in mediu neutru
 in eter                 |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 131 - ALBASTRU PATENT V

 Sinonime                | Colorant alimentar Albastru CI 5
                         |
 Definitie               | Albastru Patent V contine in principal compusi de
                         | calciu sau sodiu ale [4-((alfa)-(4-dietilaminofenil)-
                         | 5-hidroxi-2,4-disulfofenil-metilidena)2,5-
                         | ciclohexadiena-1-ilidena]-dietilamoniu hidroxid sare
                         | interna si coloranti auxiliari impreuna cu clorura de
                         | sodiu si/sau sulfatul de sodiu si/sau sulfatul de
                         | calciu sub forma de componente incolore principale.
                         | Sarea de potasiu este de asemenea autorizata.
 Clasa                   | Triarilmetani
 Index culoare nr.       | 42051
 Einecs                  | 222-573-8
 Denumire chimica        | Compusi de calciu sau sodiu ale [4-((alfa)-(4-
                         | dietilaminofenil)-5-hidroxi-2,4-disulfofenil-
                         | metilidena)2,5-ciclohexadiena-1-ilidena]-
                         | dietilamoniu hidroxid sare interna
 Formula chimica         | Compus de calciu: C27H31N2O7S2Ca172
                         | Compus de sodiu: C27H31N2O7S2Na
 Masa moleculara         | Compus de calciu: 579,72
                         | Compus de sodiu: 582,67
 Compozitie              | Continut minim 85% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   2000 la cca 638 nm in solutie apoasa la pH 5
 Descriere               | Pudra sau granule de culoare albastru inchis
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 638 nm la pH 5
                         |
 B. Solutie apoasa       |
    albastra             |
                         |
 Puritate                |
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     | Maxim 2,0%
                         | _
 Alti compusi organici   |  |
 decat colorantii:       |  |
 3-Hidroxi-benzaldehida  |  |
 Acid 3-hidroxi benzoic  |   > Total maxim 0,5%
 Acid N,N-dietilamino-   |  |
 benzen sulfonic         |  |
                         | _|
 Leuco baza              | Maxim 4%
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  | Dintr-o solutie cu pH 5 maxim 0,2%
 in eter                 |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 132 - INDIGOTINA, CARMIN INDIGO

 Sinonime                | Colorant alimentar Albastru CI 1
                         |
 Definitie               | Indigotina contine in principal un amestec de disodiu
                         | 3,3'dioxo-2,2'-bi-indolilidena-5,5'-disulfonat si
                         | disodiu 3,3'-dioxo-2,2'-bi-indolilidena-5,7'-
                         | disulfonat si coloranti auxiliari impreuna cu clorura
                         | de sodiu si/sau sulfatul de sodiu sub forma de
                         | componente incolore principale.
                         | Indigotina este descrisa sub forma de sare de sodiu.
                         | Sarurile de calciu si potasiu sunt de asemenea
                         | autorizate.
 Clasa                   | Indigoide
 Index culoare nr.       | 73015
 Einecs                  | 212-728-8
 Denumire chimica        | Disodiu 3,3'dioxo-2,2'-bi-indolilidena-5,5'-
                         | disulfonat
 Formula chimica         | C16H8N2Na2O8S2
 Masa moleculara         | 466,36
 Compozitie              | Continut minim 85% total coloranti calculati sub
                         | forma de sare sodica
                         | Continut maxim 18% disodiu 3,3'-dioxo-2,2'-bi-
                         | indolilidena-5,7'-disulfonat
                         |
                         |      1%
                         | E1 cm   480 la cca 610 nm in solutie apoasa
 Descriere               | Pudra sau granule de culoare albastru inchis
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 610 nm
                         |
 B. Solutie apoasa       |
    albastra             |
                         |
 Puritate                |
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     | Fara disodiu 3,3'-dioxo-2,2'-bi-indolilidena-5,7'-
                         | disulfonat: maxim 1,0%
                         |
 Alti compusi organici   |
 decat colorantii:       | _
 Acid isatin-5-sulfonic  |  |
 Acid 5-sulfoantranilic  |   > Total maxim 0,5%
 Acid antranilic         | _|
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 133 - ALBASTRU BRILLANT FCF

 Sinonime                | Colorant alimentar Albastru CI 2
                         |
 Definitie               | Albastru Brillant FCF contine in principal disodiu
                         | alfa-[4-(N-etil-3-sulfonatobenzilamino)-fenil]-alfa-
                         | (4-N-etil-3-sulfonatobenzilamino)-ciclohexa-2,5-
                         | dieniliden) toluen-2-sulfonat si izomerii sai
                         | precum si coloranti auxiliari impreuna cu clorura de
                         | sodiu si/sau sulfatul de sodiu sub forma de
                         | componente incolore principale.
                         | Albastru Brillant FCF este descris ca sare de sodiu.
                         | Sarurile de calciu si potasiu sunt asemenea
                         | autorizate.
 Clasa                   | Triarilmetani
 Index culoare nr.       | 42090
 Einecs                  | 223-339-8
 Denumire chimica        | Disodiu alfa-[4-(N-etil-3-sulfonatobenzilamino)-
                         | fenil]-alfa-(4-N-etil-3-sulfonatobenzilamino)-
                         | ciclohexa-2,5-dieniliden) toluen-2-sulfonat
 Formula chimica         | C37H34N2Na2O9S3
 Masa moleculara         | 792,84
 Compozitie              | Continut minim 85% total coloranti calculati sub
                         | forma de sare sodica
                         |      1%
                         | E1 cm   1630 la cca 630 nm in solutie apoasa
 Descriere               | Pudra sau granule de culoare albastru rosiatic
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 630 nm
                         |
 B. Solutie apoasa       |
    albastra             |
                         |
 Puritate                |
 Substante insolubile    |
 in apa                  | Maxim 0,2%
 Coloranti auxiliari     | Maxim 6,0%
                         |
 Alti compusi organici   |
 decat colorantii:       |
 Suma de acizi 2-, 3-, 4-|
 formil benzen sulfonic  | Maxim 1,5%
 Acid 3-[(etil)          |
 (4-sulfofenil)amino]    |
 metil benzen sulfonic   | Maxim 0,3%
 Leuco baza              | Maxim 5%
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% la pH 7
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 140 (i) - CLOROFILE

 Sinonime                | Verde natural CI 3, clorofila cu magneziu, feofitin
                         | cu magneziu
                         |
 Definitie               | Clorofilele se obtin prin extractia cu solvent din
                         | specii de plante comestibile, iarba, lucerna si
                         | urzica. Indepartarea treptata a solventului poate
                         | duce la o separare partiala sau totala a magneziului
                         | natural legat prin coordinare cu clorofile si la
                         | formarea feoftinelor corespunzatoare. Colorantii
                         | principali sunt feofitina si clorofilele de
                         | magneziu. Dupa eliminarea solventului, produsul
                         | extras contine alti pigmenti cum ar fi carotenoidele
                         | si uleiurile, grasimile si ceara provenind din
                         | materia prima. Numai urmatorii solventi pot fi
                         | utilizati pentru extractie: acetona, metiletilcetona,
                         | diclormetan, dioxid de carbon, metanol, etanol,
                         | propanol-2 si hexan.
 Clasa                   | Porfirine
 Index culoare nr.       | 75810
 Einecs                  | Clorofile: 215-800-7
                         | Clorofila a: 207-536-6
                         | Clorofila b: 208-272-4
 Denumire chimica        | Principiile de colorare importante sunt urmatoarele:
                         |             2                       2
                         | a) fitil (13 R, 17S, 18S)-[8-etil-13 -
                         |    metoxicarbonil-2,7,12,18-tetrametil-13'-oxo-3-
                         |            1   2
                         |    vinil-13 -13 -17,18-tetrahidrociclopenta(at)-
                         |    porfirin-17-il]-propionat, (feofitin a), sau
                         |    complexe cu magneziu corespunzatoare (clorofila a)
                         |             2                              2
                         | b) fitil (13 R,17S,18S)-[8-etil-7-formil-13 -
                         |    metoxicarbonil-2,12,18-trimetil-13'-oxo-3-vinil-
                         |      1   2
                         |    13 -13 -17,18-tetrahidrociclopenta(at)-porfirin-
                         |    17-il]-propionat, (feofitin b), sau complexe cu
                         |    magneziu corespunzatoare (clorofila b)
 Formula chimica         | Clorofila a (complex de magneziu): C55H72MgN4O5
                         | Clorofila a: C55H74N4O5
                         | Clorofila b (complex de magneziu): C55H70MgN4O6
                         | Clorofila b: C55H72N4O6
 Masa moleculara         | Clorofila a (complex de magneziu): 893,51
                         | Clorofila a: 871,22
                         | Clorofila b (complex de magneziu): 907,49
                         | Clorofila b: 885,20
 Compozitie              | Continut total de clorofile combinate si complexele
                         | lor de magneziu este de minim 10%
                         |
                         |      1%
                         | E1 cm   700 la cca 409 nm in cloroform
 Descriere               | Solid ceros de culoare variabila de la verde masliniu
                         | la verde inchis in functie de continutul de magneziu
                         | coordinat
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in cloroform la cca 409 nm
                         |
 Puritate                |                 _
 Reziduuri de solventi   | Acetona          |
                         | Metiletilcetona  |
                         | Metanol           > maxim 50 mg/kg separat sau in
                         | Etanol           |  combinatie
                         | Propanol-2       |
                         | Hexan           _|
                         | Diclormetan         maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 140 (ii) - CLOROFILINE

 Sinonime                | Verde natural CI 5, clorofilina sodica, clorofilina
                         | potasica
                         |
 Definitie               | Sarurile bazice ale clorofilinelor se obtin prin
                         | saponificarea produsului de extractie cu solvent din
                         | specii de plante comestibile, iarba, lucerna si
                         | urzica. Procesul de saponificare elimina grupele de
                         | metil si ester fitol si poate taia partial ciclul
                         | ciclopentenil. Grupele acide sunt neutralizate pentru
                         | a forma sarurile de potasiu si/sau sodiu.
                         | Numai urmatorii solventi pot fi utilizati la
                         | extractie: acetona, metiletilcetona, diclormetanul,
                         | dioxidul de carbon, metanolul, etanolul, propanolul-2
                         | si hexanul.
 Clasa                   | Porfirine
 Index culoare nr.       | 75815
 Einecs                  | 287-483-3
 Denumire chimica        | Principalii coloranti sub forma acida sunt urmatorii:
                         | a) 3-(10-carboxilato-4-etil-1,3,5,8-tetrametil-9-oxo-
                         |    2-vinilforbin-7-il)-propionat (clorofilina a)
                         | si
                         | b) 3-(10-carboxilato-4-etil-3-formil-1,5,8-trimetil-
                         |    9-oxo-2-vinilforbin-7-il) propionat
                         |    (clorofilina b)
                         | In functie de gradul de hidroliza, ciclul
                         | ciclopentenil poate fi scindat rezultand a treia
                         | functie carboxil.
                         | Complexele de magneziu pot fi de asemenea prezente.
 Formula chimica         | Clorofilina a (forma acida): C34H34N4O5
                         | Clorofilina b (forma acida): C34H32N4O6
 Masa moleculara         | Clorofilina a: 578,68
                         | Clorofilina b: 592,66
                         | Fiecare masa poate creste cu 18 daltoni daca ciclul
                         | ciclopentenil este scindat.
 Compozitie              | Continut total de clorofiline este de minim 95% din
                         | proba uscata la cca 100 grade C pentru 1 ora.
                         |
                         |      1%
                         | E1 cm   700 la cca 405 nm in solutie apoasa la pH 9
                         |
                         |      1%
                         | E1 cm   140 la cca 653 nm in solutie apoasa la pH 9
 Descriere               | Pudra de culoare verde inchis spre albastru-negru
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in solutie tampon de fosfat apos la
                         | pH 9 la cca 405 nm si la cca 653 nm
                         |
 Puritate                |                _
 Reziduuri de solventi   | Acetona         |
                         | Metiletilcetona |
                         | Metanol          > maxim 50 mg/kg separat sau in
                         | Etanol          |  combinatie
                         | Propanol-2      |
                         | Hexan          _|
                         | Diclormetan        maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 141 (i) - COMPLEXE DE CUPRU ALE CLOROFILELOR

 Sinonime                | Verde natural CI 3, clorofila de cupru, feofitin de
                         | cupru
                         |
 Definitie               | Clorofilele de cupru se obtin prin adaosul unei sari
                         | de cupru la substanta obtinuta prin extractie cu
                         | solvent din specii de plante comestibile, iarba,
                         | lucerna si urzica. Produsul din care a fost extras
                         | solventul contine alti pigmenti cum ar fi
                         | carotenoidele, grasimile si ceara provenind din
                         | materia prima. Principalii coloranti sunt feofitinele
                         | de cupru.
                         | Numai urmatorii solventi pot fi utilizati la
                         | extractie: acetona, metiletilcetona, diclorometanul,
                         | dioxidul de carbon, metanolul, etanolul, propanolul-2
                         | si hexanul.
 Clasa                   | Porfirine
 Index culoare nr.       | 75815
 Einecs                  | Complexe de cupru clorofila a: 239-830-5
                         | Complexe de cupru clorofila b: 246-020-5
                         |              2                       2
 Denumire chimica        | a) [fitil-(13 R,17S,18S)-3-(8-etil-13 -
                         | metoxicarbonil-2,7,12,18-tetrametil-13'-oxo-3-vinil-
                         |   1   2
                         | 13 -13 -17,18-tetrahidrociclopenta(at)-porfirin-
                         | 17-il) propionat] cupru (II)
                         | (clorofila de cupru a)
                         |
                         |              2                                2
                         | b) [fitil (13 R,17S,18S)-3-(8-etil-7-formil-13 -
                         |                                                   1
                         | metoxicarbonil-2,12,18-trimetil-13'-oxo-3-vinil-13 -
                         |   2
                         | 13 -17,18-tetrahidrociclopenta(at)-porfirin-17-il)
                         | propionat] cupru (II)
                         | (clorofila de cupru b)
 Formula chimica         | Clorofila de cupru a: C55H72CuN4O5
                         | Clorofila de cupru b: C55H70CuN4O6
 Masa moleculara         | Clorofila de cupru a: 932,75
                         | Clorofila de cupru b: 946,73
 Compozitie              | Continutul total de clorofile de cupru este de minim
                         | 10% .
                         |
                         |      1%
                         | E1 cm   540 la cca 422 nm in cloroform
                         |
                         |      1%
                         | E1 cm   300 la cca 652 nm in cloroform
 Descriere               | Solid ceros al carui culoare variaza de la
                         | verde-albastru la verde inchis in functie de materia
                         | prima.
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in cloroform la cca 422 nm si la
                         | cca 652 nm
                         |
 Puritate                |                _
 Reziduuri de solventi   | Acetona         |
                         | Metiletilcetona |
                         | Metanol          > maxim 50 mg/kg separat sau in
                         | Etanol          |  combinatie
                         | Propanol-2      |
                         | Hexan          _|
                         | Diclormetan        maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Ioni de cupru           | Maxim 200 mg/kg
 Cupru total             | Maxim 8,0% din feofitinele de cupru totale

 E 141 (ii) - COMPLEXE DE CUPRU ALE CLOROFILINELOR

 Sinonime                | Complexe de cupru ale clorofilinei sodice, complexe
                         | de cupru ale clorofilinei potasice,
                         | verde natural CI 5
                         |
 Definitie               | Sarurile bazice ale complexelor de cupru din
                         | clorofiline se obtin prin adaos de cupru la produsul
                         | obtinut prin saponificarea unui extract cu solvent
                         | din specii de plante comestibile, iarba, lucerna si
                         | urzica; procesul de saponificare elimina grupele de
                         | ester si metil si fitol si poate scinda partial
                         | ciclul ciclopentenil. Dupa adaosul cuprului la
                         | clorofilinele purificate, grupele acide sunt
                         | neutralizate pentru a forma sarurile de potasiu
                         | si/sau sodiu.
                         | Numai urmatorii solventi pot fi utilizati la
                         | extractie: acetona, metiletilcetona, diclorometanul,
                         | dioxidul de carbon, metanolul, etanolul, propanolul-2
                         | si hexanul.
 Clasa                   | Porfirine
 Index culoare nr.       | 75815
                         |
 Einecs                  |
 Denumire chimica        | Principalii coloranti sub forma acida sunt urmatorii:
                         | a) 3-(10-carboxilato-4-etil-1,3,5,8-tetrametil-9-oxo-
                         |    2-vinilforbin-7-il) propionat, complexe de cupru
                         |    (clorofilina de cupru a) si
                         | b) 3-(10-carboxilato-4-etil-3-formil-1,5,8-trimetil-
                         |    9-oxo-2-vinilforbin-7-il) propionat, complexe de
                         |    cupru (clorofilina de cupru b)
 Formula chimica         | Clorofilina de cupru a (forma acida): C34H32CuN4O5
                         | Clorofilina de cupru b (forma acida): C34H30CuN4O6
 Masa moleculara         | Clorofilina de cupru a: 640,20
                         | Clorofilina de cupru b: 654,18
                         | Fiecare masa poate creste cu 18 daltoni daca ciclul
                         | ciclopentenil este scindat.
 Compozitie              | Continutul total de clorofiline de cupru este de
                         | minim 95% pentru proba uscata la 100 grade C pentru 1
                         | ora.
                         |
                         |      1%
                         | E1 cm   565 la cca 405 nm in solutie tampon de
                         | fosfat apos la pH 7,5
                         |
                         |      1%
                         | E1 cm   145 la cca 630 nm in solutie tampon de
                         | fosfat apos la pH 7,5
 Descriere               | Pudra de culoare verde inchis spre albastru-negru.
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in solutie tampon de fosfat apos la
                         | pH 7,5 la cca 405 nm si la cca 630 nm
                         |
 Puritate                |
                         |                _
 Reziduuri de solventi   | Acetona         |
                         | Metiletilcetona |
                         | Metanol          > maxim 50 mg/kg separat sau in
                         | Etanol          | combinatie
                         | Propanol-2      |
                         | Hexan          _|
                         |
                         | Diclormetan        maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Ioni de cupru           | Maxim 200 mg/kg
 Cupru total             | Maxim 8,0% din clorofiline de cupru totale

 E 142 - VERDE S

 Sinonime                | Colorant alimentar Verde CI 4, Verde Brillant BS
 Definitie               | Verde S contine in principal sodiu
                         | N-[4-dimetilamino)fenil]-2-hidroxi-3,6-
                         | disulfo-1-naflalenil)metilen]-2,5-ciclohexadien-
                         | 1-iliden]-N-metilmetanaminium si coloranti auxiliari
                         | impreuna cu clorura de sodiu si/sau sulfatul de
                         | sodiu sub forma de componente incolore principale.
                         | Verde S este descris ca sare de sodiu. Sarurile de
                         | calciu si potasiu sunt de asemenea autorizate.
 Clasa                   | Triarilmetani
 Index culoare nr.       | 44090
 Einecs                  | 221-409-2
 Denumire chimica        | Sodiu N-[4-[[4-(dimetilamino)fenil](2-hidroxi-3,6-
                         | disulfo-1-naflalenil)-metilen]-2,5-ciclohexadien-1-
                         | iliden]-N-metilmetanaminium
                         | Sodiu 5-[4-dimetilamino-alfa-(4-
                         | dimetiliminociclohexa-2,5-dieniliden)benzil]-6-
                         | hidroxi-7-sulfonato-naflalin-2-sulfonat) (denumire
                         | chimica alternativa)
 Formula chimica         | C27H25N2NaO7S2
 Masa moleculara         | 576,63
 Compozitie              | Continut minim 80% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   1720 la cca 632 nm in solutie apoasa
 Descriere               | Pudra sau granule de culoare albastru inchis sau
                         | verde inchis
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 632 nm
                         |
 B. Solutie apoasa       |
    albastra             |
                         |
 Puritate                |
 Substante insolubile in |
 apa                     | Maxim 0,2%
 Coloranti auxiliari     | Maxim 1,0%
                         |
 Alti compusi organici   |
 decat colorantii:       |
 Alcool 4,4'-bis         |
 (dimetilamino)-         |
 benzhidrilic            | Maxim 0,1%
 4,4'-bis(dimetilamino)- |
 benzofenona             | Maxim 0,1%
 Acid 3-hidroxinaftalin- |
 2,7-disulfonic          | Maxim 0,2%
 Leuco baza              | Maxim 5%
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate sub forma de anilina)
 Substanta extractabila  |
 in eter                 | Maxim 0,2% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 150a - CARAMEL SIMPLU

 Definitie               | Caramelul simplu este preparat prin incalzirea
                         | controlata a carbohidratilor (indulcitori nutritivi
                         | de calitate alimentara disponibili in comert,
                         | alcatuiti din monomeri de glucoza si fructoza si/sau
                         | polimerii lor, de exemplu siropurile de glucoza,
                         | zaharoza si/sau siropurile invertite si dextroza).
                         | Pentru favorizarea caramelizarii, pot fi utilizati
                         | acizii, bazele si sarurile cu exceptia compusilor de
                         | amoniu si a sulfitilor.
 Einecs                  | 232-435-9
 Descriere               | Lichide sau solide de culoare maro inchis spre negru
                         |
 Puritate                |
 Materii colorante       |
 retinute de celuloza    |
 DEAE                    | Maxim 50%
 Materii colorante       |
 retinute de fosforil    |
 celuloza                | Maxim 50%
 Intensitatea culorii*1) | 0,01 - 0,12
 Azot total              | Maxim 0,1%
 Sulf total              | Maxim 0,2%
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 2 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 25 mg/kg
------------
    *1) Intensitatea culorii este definita ca absorbanta unei solutii apoase de
caramel solid 0,1% (greutate/volum), masurata intr-o cuva de 1 cm la 610 nm.

 E 150b - CARAMEL DE SULFIT CAUSTIC

 Definitie               | Caramelul de sulfit caustic este preparat prin
                         | incalzirea controlata a carbohidratilor (indulcitori
                         | nutritivi de calitate alimentara, disponibili in
                         | comert, compusi din monomerii de glucoza si fructoza
                         | si/sau polimerii lor, de exemplu siropurile de
                         | glucoza, zaharoza si/sau siropurile invertite si
                         | dextroza) cu sau fara acizi sau alcali, in prezenta
                         | compusilor de sulfit (acid sulfuros, sulfit de
                         | potasiu, bisulfit de potasiu, sulfit de sodiu si
                         | bisulfit de sodiu); nu sunt utilizati compusi
                         | amoniacali.
 Einecs                  | 232-435-9
 Descriere               | Lichide sau solide de culoare maro inchis spre negru
                         |
 Puritate                |
 Materii colorante       |
 retinute de celuloza    |
 DEAE                    | Minim 50%
 Intensitatea culorii*1) | 0,05 - 0,13
 Azot total              | Maxim 0,3%*2)
 Dioxid de sulf          | Maxim 0,2%*2)
 Sulf total              | 0,3 - 3,5*2)
 Sulf retinut de celuloza|
 DEAE                    | Minim 40%
 Procent al absorbantei  |
 retinuta de celuloza    |
 DEAE                    | 19 - 34
 Raport de absorbanta    |
 (A 280/560)             | Peste 50
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 2 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 25 mg/kg
------------
    *1) Intensitatea culorii este definita ca absorbanta unei solutii apoase de
caramel solid de 0,1% (greutate/volum), masurata intr-o cuva de 1 cm la 610 nm.
    *2) Exprimat in raport cu intensitatea culorii echivalente, de exemplu in
raport cu un produs avand intensitatea culorii 0,1 unitati de absorbtie.

 E 150c - CARAMEL AMONIACAL

 Definitie               | Caramelul amoniacal este preparat prin incalzirea
                         | controlata a carbohidratilor (indulcitori alimentari
                         | nutritivi de calitate alimentara disponibili in
                         | comert, compusi din monomerii de glucoza si fructoza
                         | si/sau polimerii sai, de exemplu siropurile de
                         | glucoza, zaharoza si/sau siropurile invertite si
                         | dextroza) cu sau fara acizi sau alcali in prezenta
                         | compusilor de amoniu (amoniac, carbonat de amoniu,
                         | bicarbonat de amoniu si fosfat de amoniu); nu sunt
                         | utilizati compusi sulfitici.
 Einecs                  | 232-435-9
 Descriere               | Lichide sau solide de culoare maro inchis spre negru
                         |
 Puritate                |
 Colorant retinut de     |
 celuloza DEAE           | Maxim 50%
 Colorant retinut de     |
 fosforilceluloza        | Minim 50%
 Intensitatea culorii*1) | 0,08 - 0,36
 Azot amoniacal          | Maxim 0,3%*2)
 Metil-4-imidazol        | Maxim 250 mg/kg*2)
 Acetil-2-               |
 tetrahidroxibutil-4-    |
 imidazol                | Maxim 10 mg/kg*2)
 Sulf total              | Maxim 0,2%*2)
 Azot total              | 0,7 - 3,3%*2)
 Procentaj al absorbantei|
 retinuta de             |
 fosforilceluloza        | 13 - 35
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 2 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 25 mg/kg
------------
    *1) Intensitatea culorii este definita ca absorbanta unei solutii apoase de
caramel solid 0,1% (greutate/volum), masurata intr-o cuva de 1 cm la 610 nm.
    *2) Exprimat in raport cu intensitatea culorii echivalente, de exemplu in
raport cu un produs avand intensitatea culorii 0,1 unitati de absorbtie.

 E 150d - CARAMEL CU SULFIT DE AMONIU

 Definitie               | Caramelul cu sulfit de amoniu este preparat prin
                         | incalzirea controlata a carbohidratilor (indulcitori
                         | nutritivi de calitate alimentara disponibili in
                         | comert, compusi din monomerii de glucoza si fructoza
                         | si/sau polimerii lor, de exemplu siropurile de
                         | glucoza, zaharoza si/sau siropurile invertite si
                         | dextroza) cu sau fara acizi sau alcali, in prezenta
                         | compusilor de sulfit si amoniu (acid sulfuros, sulfit
                         | de potasiu, bisulfit de potasiu, sulfit de sodiu,
                         | bisulfit de sodiu, amoniac, carbonat de amoniu,
                         | bicarbonat de amoniu, fosfat de amoniu, sulfat de
                         | amoniu, sulfit de amoniu si bisulfit de amoniu).
 Einecs                  | 232-435-9
 Descriere               | Lichide sau solide de culoare maro inchis spre negru
                         |
 Puritate                |
 Colorant retinut de     |
 celuloza DEAE           | Minim 50%
 Intensitatea culorii*1) | 0,10 - 0,60
 Azot amoniacal          | Maxim 0,6%*2)
 Dioxid de sulf          | Maxim 0,2%*2)
 Metil-4-imidazol        | Maxim 250 mg/kg*2)
 Azot total              | 0,3 - 1,7%*2)
 Sulf total              | 0,8 - 2,5%*2)
 Raport azot/sulf al     |
 precipitatului in alcool| 0,7 - 2,7
 Raport de absorbanta al |
 precipitatului in       |
 alcool*3)               | 8 - 14
 Raport de absorbanta    |
 (A 280/560)             | Maxim 50
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 2 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 25 mg/kg
------------
    *1) Intensitatea culorii este definita ca absorbanta unei solutii apoase de
caramel solid 0,1% (greutate/volum), masurata intr-o cuva de 1 cm la 610 nm.
    *2) Exprimat in raport cu intensitatea culorii echivalente, de exemplu
raportat la un produs avand o intensitate a culorii 0,1 unitati de absorbtie.
    *3) Raportul absorbantei precipitatului in alcool este definit ca absorbanta
precipitatului la 280 nm impartita la absorbanta la 560 nm (intr-o cuva de 1
cm).

 E 151 - NEGRU BRILLANT BN, NEGRU PN

 Sinonime                | Colorant alimentar Negru CI 1
 Definitie               | Negru Brillant BN contine in principal tetrasodiu-4-
                         | acetamido-5-hidroxi-6-[7-sulfonato-4-
                         | (4-sulfonatofenilazo)-1-naftilazo]-naftalin-1,7-
                         | disulfonat si coloranti auxiliari impreuna cu clorura
                         | de sodiu si/sau sulfatul de sodiu sub forma de
                         | componente incolore principale.
                         | Negru Brillant BN este descris sub forma de sare de
                         | sodiu. Sarurile de calciu si potasiu sunt de asemenea
                         | autorizate.
 Clasa                   | Bisazoici
 Index culoare nr.       | 28440
 Einecs                  | 219-746-5
 Denumire chimica        | Tetrasodiu-4-acetamido-5-hidroxi-6-[7-sulfonato-4-
                         | (4-sulfonatofenilazo)-1-naftilazo]-naftalin-
                         | 1,7-disulfonat
 Formula chimica         | C28H17N5Na4O14S4
 Masa moleculara         | 867,69
 Compozitie              | Continut minim 80% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   530 la cca 570 nm in solutie
 Descriere               | Pudra sau granule de culoare neagra
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa la cca 570 nm
                         |
 B. Solutie apoasa de    |
    culoare              |
    negru-albastrui      |
                         |
 Puritate                |
 Substante insolubile in |
 apa                     | Maxim 0,2%
 Coloranti auxiliari     | Maxim 10% (raportat la substanta uscata)
                         |
 Alti compusi organici   |
 decat colorantii:       |
                         |  _
 Acid 4-acetamido-5-     |   |
 hidroxinaftalin-1,7-    |   |
 disulfonic              |   |
 Acid 4-amino-5-         |   |
 hidroxinaftalin-1,7-    |    > Total maxim 0,8%
 disulfonic              |   |
 Acid 8-aminonaftalin-2- |   |
 sulfonic                |   |
 Acid 4,4'-diazoaminodi- |   |
 (benzensulfonic)        |  _|
                         |
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate ca aniline)
 Substanta extractabila  |
 in eter                 | Maxim 0,02% in mediu neutru
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 153 - CARBON MEDICINALIS VEGETALIS

 Sinonime                | Carbon vegetal
                         |
 Definitie               | Carbonul vegetal se produce prin carbonizarea
                         | substantei vegetale ca lemnul, reziduurile de
                         | celuloza, turba, nuca de cocos si alte invelisuri
                         | vegetale. Materialul brut este carbonizat la
                         | temperaturi inalte. Carbonul vegetal este compus
                         | in mod esential din particule fine de carbon. Poate
                         | contine mici cantitati de azot, hidrogen si oxigen.
                         | Produsul finit poate absorbi umezeala.
 Index culoare nr.       | 77266
 Einecs                  | 215-609-9
 Denumire chimica        | Carbon
 Formula chimica         | C
 Masa moleculara         | 12,01
 Compozitie              | Continut minim 95% carbon raportat la substanta
                         | anhidra si fara cenusa
 Descriere               | Pudra de culoare neagra, inodora si insipida
                         |
 Identificare            |
 A. Solubilitate         | Insolubil in apa si solventi organici
 B. Combustie            | La incalzire spre inrosire, fierbe incet fara
                         | flacara
                         |
 Puritate                |
 Cenusa (total)          | Maxim 4,0% (temperatura de aprindere: 625 grade C)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg
 Hidrocarburi            |
 poliaromatice           | Extractul obtinut prin extractia unui gram de produs
                         | cu ajutorul a 10 g ciclohexan pur intr-un aparat de
                         | extractie continua trebuie sa fie incolor si
                         | fluorescenta extractului expus in ultraviolet nu
                         | trebuie sa fie mai intensa decat cea a unei solutii
                         | de 0,1 mg sulfat de chinina in 1.000 ml 0,01 M acid
                         | sulfuric.
 Pierdere la uscare      | Maxim 12% (120 grade C, 4 ore)
 Substanta solubila in   |
 alcali                  | Filtratul obtinut prin fierberea a 2 g proba in 20 ml
                         | hidroxid de sodiu N si dupa filtrare trebuie sa
                         | devina incolor

 E 154 - BRUN FK

 Sinonime                | Colorant alimentar Brun CI 1
 Definitie               | Brun FK contine in principal un amestec din
                         | urmatoarele:
                         | a) sodiu 4-(2,4-diaminofenilazo)benzensulfonat
                         | b) sodiu 4-(4,6-diamino-m-tolilazo)benzensulfonat
                         | c) disodiu 4,4'-(4,6-diamino-1,3-fenilenbisazo)di
                         | (benzensulfonat)
                         | d) disodiu 4,4'-(2,4-diamino-1,3-fenilenbisazo)di
                         | (benzensulfonat)
                         | e) disodiu 4,4'-(2,4-diamino-5-metil-1,3-
                         | fenilenbisazo)di(benzensulfonat)
                         | f) trisodiu 4,4',4''-(2,4-diaminobenzen-
                         | 1,3,5-trisazo)tri(benzensulfonat)
                         | si coloranti auxiliari impreuna cu clorura de sodiu
                         | si/sau sulfatul de sodiu constituind principalii
                         | componenti incolori.
                         | Brun FK este descris ca sare de sodiu. Sunt
                         | autorizate de asemenea sarurile calciu si potasiu.
 Clasa                   | Azoici (un amestec de culori mono-, bis- si
                         | triazoice)
                         |
 Einecs                  |
 Denumire chimica        | Amestec de:
                         | a) sodiu 4-(2,4-diaminofenilazo)benzensulfonat
                         | b) sodiu 4-(4,6-diamino-m-tolilazo)benzensulfonat
                         | c) disodiu 4,4'-(4,6-diamino-1,3-fenilenbisazo)di
                         | (benzensulfonat)
                         | d) disodiu 4,4'-(2,4-diamino-1,3-fenilenbisazo)di
                         | (benzensulfonat)
                         | e) disodiu 4,4'-(2,4-diamino-5-metil-1,3-
                         | fenilenbisazo)di(benzensulfonat)
                         | f) trisodiu 4,4',4''-(2,4-diaminobenzen-1,3,5-
                         | trisazo)tri(benzensulfonat)
 Formula chimica         | a) C12H11N4NaO3S
                         | b) C13H13N4NaO3S
                         | c) C18H14N6Na2O6S2
                         | d) C18H14N6Na2O6S2
                         | e) C19H16N6Na2O6S2
                         | f) C24H17N8Na3O9S3
 Masa moleculara         | a) 314,30
                         | b) 328,33
                         | c) 520,46
                         | d) 520,46
                         | e) 534,47
                         | f) 726,59
 Compozitie              | Continut minim 70% total coloranti
                         | Din totalul de coloranti, proportia de componente nu
                         | va depasi urmatoarele valori:
                         | a) 26%
                         | b) 17%
                         | c) 17%
                         | d) 16%
                         | e) 20%
                         | f) 16%
 Descriere               | Pudra sau granule de culoare maro-roscat
                         |
 Identificare            |
 Solutie de culoare      |
 portocalie spre roscat  |
                         |
 Puritate                |
 Substante insolubile in |
 apa                     | Maxim 0,2%
 Coloranti auxiliari     | Maxim 0,35%
                         |
 Alti compusi organici   |
 decat colorantii:       |
 Acid 4-aminobenzen-1-   |
 sulfonic                | Maxim 0,7%
 m-fenilendiamina si     |
 4-metil-4-m-            |
 fenilendiamina          | Maxim 3,5%
 Alte amine aromatice    |
 primare nesulfonatate   |
 decat m-fenilen diamina |
 si 4-metil-m-fenilen    |
 diamina                 | Maxim 0,007% (calculate ca aniline)
 Substanta extractabila  |
 in eter                 | Dintr-o solutie cu pH 7, maxim 0,2%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 155 - BRUN HT

 Sinonime                | Colorant alimentar Brun CI 3
 Definitie               | Brun HT contine in principal disodiu 4,4'-(2,4-
                         | dihidroxi-5-hidroximetil-1,3-fenilenbisazo)di
                         | (naftalin-1-sulfonat) si coloranti auxiliari impreuna
                         | cu clorura de sodiu si/sau sulfatul de sodiu si/sau
                         | sulfatul de calciu sub forma de componente incolore
                         | principale.
                         | Brun HT este descris ca sare de sodiu. Sarurile de
                         | calciu si potasiu sunt de asemenea autorizate.
 Clasa                   | Bisazoici
 Index culoare nr.       | 20285
 Einecs                  | 224-924-0
 Denumire chimica        | Disodiu 4,4'-(2,4-dihidroxi-5-hidroximetil-1,3-
                         | fenilenbisazo)di(naftalin-1-sulfonat)
 Formula chimica         | C27H18N4Na2O4S2
 Masa moleculara         | 652,57
 Compozitie              | Continut minim 70% total coloranti calculati sub
                         | forma de sare sodica
                         |
                         |      1%
                         | E1 cm   403 la cca 460 nm in solutie apoasa la pH 7
 Descriere               | Pudra sau granule de culoare maro-roscat
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in apa cu pH 7 la cca 460 nm
                         |
 B. Solutie apoasa maro  |
                         |
 Puritate                |
 Substante insolubile in |
 apa                     | Maxim 0,2%
 Coloranti auxiliari     | Maxim 10% (metoda CCM)
 Alti compusi organici   |
 decat colorantii:       |
 Acid 4-aminonaftalin-1- |
 sulfonic                | Maxim 0,7%
 Amine aromatice primare |
 nesulfonatate           | Maxim 0,01% (calculate ca aniline)
 Substante extractabile  |
 cu eter                 | Maxim 0,2% intr-o solutie cu pH 7
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 160a (i) - AMESTEC DE CAROTENI

 Sinonime                | Colorant alimentar portocaliu CI 5
 Definitie               | Amestecul de caroteni se obtine prin extractia cu
                         | solvent din speciile de plante comestibile, morcovi,
                         | uleiuri vegetale, iarba, lucerna si urzica.
                         | Principiul de colorare de baza consta in carotenoide
                         | din care beta-carotenul reprezinta o parte majora.
                         | Pot fi prezenti alfa, gama-caroten si alti
                         | pigmenti. Pe langa pigmentii de culoare, aceasta
                         | substanta poate contine uleiuri, grasimi si ceara
                         | prezente in mod natural in materia prima.
                         | Numai urmatorii solventi pot fi utilizati la
                         | extractie: acetona, metiletilcetona, metanol, etanol,
                         | propanol-2, hexan, diclorometan si dioxid de carbon.
 Clasa                   | Carotenoide
 Index culoare nr.       | 75130
 (Einecs                 | 230-636-6
 Formula chimica         | beta-caroten: C40H56
 Masa moleculara         | beta-caroten: 536,88
 Compozitie              | Contine minim 5% caroteni (calculati sub forma de
                         | beta-caroten). Pentru produsele obtinute prin
                         | extractia uleiului vegetal: continutul este de minim
                         | 0,2% exprimat in grasimi comestibile
                         |
                         |      1%
                         | E1 cm   2500 la cca 440 - 457 nm in ciclohexan
                         |
 Identificare            |
 A. Spectrometrie        | Maxim in ciclohexan la 440 - 457 nm si 470 - 486 nm
                         |
 Puritate                |
                         |                _
 Reziduuri de solventi   | Acetona         |
                         | Metiletilcetona |
                         | Metanol          > maxim 50 mg/kg separat sau in
                         | Propanol-2      |  combinatie
                         | Hexan           |
                         | Etanol         _|
                         |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 2. CAROTENI ALGALI

 Definitie               | Carotenii se pot produce din algele Dunaliella
                         | salina, care cresc in marile lacuri sarate situate in
                         | Whyalla, sudul Australiei. Beta-carotenul este extras
                         | prin utilizarea unui ulei esential. Preparatul este
                         | 20 - 30% suspensie in ulei de soia care contine
                         | tocoferoli naturali (pana la 0,3%). Raportul
                         | trans-cis izomeri variaza intre 50/50 si 71/29.
                         | Principiul major de colorare consta in carotenoide
                         | din care beta-carotenul reprezinta o parte majora.
                         | Pot fi prezente alfa-carotenul, luteina, zeaxantinul
                         | si beta-criptoxantinul. Pe langa pigmentii de
                         | colorare, aceasta substanta poate contine uleiuri,
                         | grasimi si ceara care sunt prezente in mod natural in
                         | materia prima.
 Clasa                   | Carotenoide
 Index culoare nr.       | 75130
 Compozitie              | Continut de caroteni (calculati sub forma de
                         | beta-caroten) este de minim 20%
                         |
 Identificare            |
 A. Spectrometrie        | Maxim in ciclohexan la 448 - 457 nm si 474 - 486 nm
                         |
 Puritate                |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E - 160a (ii) BETA-CAROTEN

 Sinonime                | Colorant alimentar Portocaliu CI 5
 Definitie               | Prezentele mentiuni se aplica in mod predominant la
                         | toti izomerii trans ai beta-carotenului impreuna cu
                         | mici cantitati de alte carotenoide. Preparatele
                         | diluate si stabilizate pot prezenta diferite
                         | proportii de izomeri cis/trans.
 Clasa                   | Carotenoide
 Index culoare nr.       | 40800
 Einecs                  | 230-636-6
 Denumire chimica        | beta-caroten, beta, beta-caroten
 Formula chimica         | C40H56
 Masa moleculara         | 536,88
 Compozitie              | Continut minim 96% total coloranti (exprimati sub
                         | forma de beta-caroten)
                         |      1%
                         | E1 cm   2500 la cca 453 - 456 nm in ciclohexan
                         |
 Descriere               | Cristale sau pudra cristalina de culoare rosie spre
                         | rosu-maroniu
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in ciclohexan la cca 453 - 456 nm
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,2%
 Coloranti auxiliari     | Alte carotenoide decat beta-carotenul: maxim 3% din
                         | colorantii totali
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 160b - EXTRACTE DE ANNATTO, BIXINA, NORBIXINA

 Sinonime                | Portocaliu Natural CI 4
 Definitie               |
 Clasa                   | Carotenoide
 Index culoare nr.       | 75120
 Einecs                  | Annatto: 215-735-4, extract de samanta de annatto:
                         |          289-561-2; bixina: 230-248-7
 Denumire chimica        | Bixina: 6'-metilhidrogen-9'-cis-6,6'-diapocaroten-
                         |         6,6'-dioat
                         |         6'-metilhidrogen-9'-trans-6,6'-diapocaroten-
                         |         6,6'-dioat
                         | Norbixina: acid 9'-cis-6,6'-diapocaroten-6,6'-dioic
                         |            acid 9'-trans-6,6'-diapocaroten-6,6'-dioic
 Formula chimica         | Bixina: C25H30O4
                         | Norbixina: C24H28O4
 Masa moleculara         | Bixina: 394,51
                         | Norbixina: 380,48
 Descriere               | Pudra, suspensie sau solutie de culoare maro-roscat
                         |
 Identificare            |
 Spectrometrie           | Bixina: absorbtie maxima in cloroform la cca 502 nm
                         | Norbixina: absorbtie maxima in solutie de KOH diluata
                         | la cca 482 nm
                         |
 (i) Bixina si norbixina |
 extrase cu solventi     |
 Definitie               | Bixina este preparata prin extractia din invelisul
                         | exterior al semintelor arborelui de annatto (Bixa
                         | orellana L.) cu ajutorul unora sau mai multor
                         | solventi, cum ar fi: acetona, metanol, hexan sau
                         | diclormetan, dioxid de carbon, urmata de indepartarea
                         | solventului.
                         | Norbixina se prepara prin hidroliza cu ajutorul unei
                         | solutii apoase alcaline a bixinei extrase in modul
                         | prezentat mai sus.
                         | Bixina si norbixina pot contine alte substante
                         | extrase din samanta de annatto.
                         | Praful de bixina contine cateva componente colorate,
                         | bixina fiind singurul colorant major care poate fi
                         | prezenta atat sub forma cis, cat si sub forma trans.
                         | Produsul poate contine de asemenea produse obtinute
                         | prin degradarea termica a bixinei.
                         | Praful de norbixina contine produsul de hidroliza al
                         | bixinei, sub forma de saruri de sodiu sau potasiu,
                         | constituind colorantii principali. Pot fi prezente
                         | atat formele cis, cat si cele trans.
 Compozitie              | Praful de bixina trebuie sa contina minim 75% total
                         | carotenoide exprimate in bixina.
                         | Praful de norbixina trebuie sa contina minim 25%
                         | total carotenoide exprimate in norbixina.
                         |
                         |              1%
                         | Bixina: E1 cm   2870 la cca 502 nm in cloroform
                         |
                         |                 1%
                         | Norbixina: E1 cm   2870 la cca 482 nm in solutie de
                         | KOH
                         |
 Puritate                |
                         |          _
 Reziduuri de solventi   | Acetona   |
                         | Metanol    > maxim 50 mg/kg separat sau in combinatie
                         | Hexan    _|
                         |
                         | Diclormetan  maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg
                         |
 (ii) Extracte alcaline  |
 de annatto              |
 Definitie               | Un extract de annatto solubil in apa este preparat
                         | prin extractia cu ajutorul unei solutii apoase
                         | alcaline (hidroxid de sodiu sau potasiu) din
                         | invelisul exterior al semintelor arborelui annatto
                         | (Bixa orellana L.)
                         | Extractul de annatto solubil in apa contine
                         | norbixina, produsul de hidroliza al bixinei, sub
                         | forma de saruri de sodiu sau potasiu, constituind
                         | colorantii principali. Pot fi prezente atat forma
                         | cis, cat si forma trans.
 Compozitie              | Continut minim 0,1% total carotenoide exprimate sub
                         | forma de norbixina
                         |
                         |                 1%
                         | Norbixina: E1 cm   2870 la cca 482 nm in solutie de
                         | KOH
                         |
 Puritate                |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg
                         |
 (iii) Extracte uleioase |
 de annatto              |
 Definitie               | Extractele uleioase de annatto, sub forma de solutie
                         | sau suspensie, se prepara prin extractia din
                         | invelisul exterior a semintelor arborelui annatto
                         | (Bixa orellana L.) cu ajutorul uleiului vegetal
                         | comestibil. Extractul uleios de annatto contine
                         | cateva componente colorate, colorantul individual
                         | major fiind bixina, care poate fi prezenta atat in
                         | forma cis, cat si in forma trans. Pot fi prezente
                         | produsele de degradare termica ale bixinei.
                         | Contine minim 0,1% total carotenoide exprimate in
                         | bixina
                         |
                         |              1%
 Compozitie              | Bixina: E1 cm   2870 la cca 502 nm in cloroform
                         |
 Puritate                |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 160c - EXTRACT DE ARDEI ROSU, CAPSANTINA, CAPSORUBINA

 Sinonime                | Oleorasina de ardei rosu
 Definitie               | Extractul de ardei rosu se obtine prin extractia cu
                         | solvent din specii de ardei rosu, care constau din
                         | pastaile fructelor, cu sau fara seminte, ale plantei
                         | Capsicum annuum L., si contine principalii coloranti
                         | ale acestui condiment, capsantina si capsorubina. Pot
                         | fi prezente o varietate de alte componente colorate.
                         | Doar urmatorii solventi pot fi utilizati in procesul
                         | de extractie: metanol, etanol, acetona, hexan,
                         | diclormetan, acetat de etil si dioxid de carbon.
 Clasa                   | Carotenoide
 Einecs                  | Capsantina: 207-364-1, capsorubina: 207-425-2
 Denumire chimica        | Capsantina: (3R,3'S,5'R)-3,3'-dihidroxi-beta,k-
                         | carotenona-6
                         | Capsorubina: (3S,3'S,5R,5'R)-3,3'-dihidroxi-k,k-
                         | caroten-6,6'-diona
 Formula chimica         | Capsantina: C40H56O3
                         | Capsorubina: C40H56O4
 Masa moleculara         | Capsantina: 584,85
                         | Capsorubina: 600,85
 Compozitie              | Extract de ardei rosu: minim 7% carotinoide
                         | Capsantina/capsorubina: minim 30% total carotenoide
                         |
                         |      1%
                         | E1 cm   2100 la cca 462 nm in acetona
                         |
 Descriere               | Lichid vascos de culoare rosu-inchis
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in acetona la cca 462 nm
 B. Reactie la colorare  | Se obtine o culoare albastru intens prin adaosul unei
                         | picaturi de acid sulfuric la o picatura de proba in
                         | 2 - 3 picaturi de cloroform
                         |
 Puritate                |
                         |               _
 Reziduuri de solventi   | Acetat de etil |
                         | Metanol        |
                         | Etanol          > maxim 50 mg/kg separat sau in
                         | Acetona        |  combinatie
                         | Hexan         _|
                         |
                         | Diclormetan       maxim 10 mg/kg
 Capsaicin               | Maxim 250 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 160d - LICOPEN

 Sinonime                | Galben Natural 27
 Definitie               | Licopenul se obtine prin extractia cu solvent din
                         | soiuri de tomate (Lycopersicon esculentum L.), urmata
                         | de indepartarea solventului. Numai urmatorii solventi
                         | pot fi utilizati: diclormetan, dioxid de carbon,
                         | acetat de etil, acetona, propanol-2, metanol, etanol,
                         | hexan. Principiul major de colorare a tomatelor este
                         | licopenul; pot fi prezente cantitati mici de alti
                         | pigmenti ai carotenoidei. Pe langa alti pigmenti de
                         | colorare a produsului, acesta poate contine uleiuri,
                         | grasimi, ceara si componente aromatice naturale
                         | prezente in tomate.
 Clasa                   | Carotenoide
 Index culoare nr.       | 75125
 Denumire chimica        | Licopen, psi, psi-caroten
 Formula chimica         | C40H56
 Masa moleculara         | 536,85
 Compozitie              | Contine minim 5% total coloranti
                         |
                         |      1%
                         | E1 cm   3450 la cca 472 nm in hexan
 Descriere               | Lichid vascos de culoare rosu inchis
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in hexan la cca 472 nm
                         |
 Puritate                |
                         |                _
 Reziduuri de solventi   | Acetat de etil  |
                         | Metanol         |
                         | Etanol           > maxim 50 mg/kg separat sau in
                         | Acetona         |  combinatie
                         | Hexan           |
                         | Propanol-2     _|
                         |
                         | Diclormetan        maxim 10 mg/kg
 Cenusa sulfatata        | Maxim 0,1%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 160e - BETA-APO-8'-CAROTENAL (C 30)

 Sinonime                | Colorant alimentar Portocaliu CI 6
 Definitie               | Mentiunile prezente se aplica la toti izomerii trans
                         | ai beta-apo-8'-carotenal impreuna cu mici cantitati
                         | de alte carotenoide. Formele diluate si stabilizate
                         | sunt preparate din beta-apo-8'-carotenal conform cu
                         | prezentele mentiuni si includ solutii sau suspensii
                         | de beta-apo-8'-carotenal in grasimi sau uleiuri
                         | comestibile, emulsii si prafuri dispersabile in apa.
                         | Aceste preparate pot avea diferite rapoarte de
                         | izomeri cis/trans.
 Clasa                   | Carotenoide
 Index culoare nr.       | 40820
 Einecs                  | 214-171-6
 Denumire chimica        | (beta-apo-8'-carotenal, trans-beta-apo-8'caroten-
                         | aldehida
 Formula chimica         | C30H40O
 Masa moleculara         | 416,65
 Compozitie              | Contine minim 96% total coloranti
                         |
                         |      1%
                         | E1 cm   2640 la 460 - 462 nm in ciclohexan
                         |
 Descriere               | Cristale de culoare violet inchis cu un luciu metalic
                         | sau pudra cristalina
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in ciclohexan la 460 - 462 nm
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,1%
 Coloranti auxiliari     | Alte carotenoide decat beta-apo-8'-carotenal:
                         | maxim 3% total coloranti
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 160f - ESTER ETILIC AL ACIDULUI BETA-APO-8'-CAROTENOIC (C 30)

 Sinonime                | Colorant alimentar Portocaliu CI 7, esterul beta-apo-
                         | 8'-carotenoic
 Definitie               | Mentiunile prezente se aplica in special la toti
                         | izomerii trans ai esterului etilic al acidului
                         | beta-apo-8'-carotenoic impreuna cu mici cantitati de
                         | alte carotenoide. Formele diluate si stabilizate
                         | sunt preparate din esterul etilic al acidului
                         | beta-apo-8'-carotenoic conform cu prezentele mentiuni
                         | si includ solutii sau suspensii de ester etilic al
                         | acidului beta-apo-8'-carotenoic in grasimi sau
                         | uleiuri comestibile, emulsii si prafuri dispersabile
                         | in apa. Aceste preparate pot avea diferite rapoarte
                         | de izomeri cis/trans.
 Clasa                   | Carotenoide
 Index culoare nr.       | 40825
 Einecs                  | 214-173-7
 Denumire chimica        | Esterul etilic acid beta-apo-8'-carotenoic, etil
                         | 8'-apo-beta-carotenoat-8'
 Formula chimica         | C32H44O2
 Masa moleculara         | 460,70
 Compozitie              | Contine minim 96% total coloranti
                         |
                         |      1%
                         | E1 cm   2550 la cca 449 nm in ciclohexan
                         |
 Descriere               | Cristale sau pudra cristalina rosie spre rosu-violet
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in ciclohexan la 449 nm
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,1%
 Coloranti auxiliari     | Alte carotenoide decat esterul etilic al acidului
                         | beta-apo-8'-carotenoic:
                         | maxim 3% din total coloranti
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 161b - LUTEINA

 Sinonime                | Amestec de carotenoide, Xantofile
 Definitie               | Luteina se obtine prin extractia cu solvent din
                         | specii de fructe si plante comestibile, iarba,
                         | lucerna si tagetes erecta. Principalii coloranti sunt
                         | carotenoidele din care luteina si esterii sai cu
                         | acizi grasi constituie partea majoritara. Sunt
                         | prezente diverse cantitati de caroteni. Luteina poate
                         | contine grasimi, uleiuri si ceara, prezente in
                         | mod natural in planta.
                         | Numai urmatorii solventi pot fi utilizati pentru
                         | extractie: metanol, etanol, propanol-2, hexan,
                         | acetona, metiletilcetona, diclormetan si dioxid de
                         | carbon.
 Clasa                   | Carotenoide
 Einecs                  | 204-840-0
 Denumire chimica        | 3,3'-dihidroxi-d-caroten
 Formula chimica         | C40H56O2
 Masa moleculara         | 568,88
 Compozitie              | Contine minim 4% total coloranti, calculati sub forma
                         | de luteina
                         |
                         |      1%
                         | E1 cm   2550 la cca 445 nm in cloroform/etanol
                         | (10 + 90) sau in hexan/etanol/acetona (80 + 10 + 10)
 Descriere               | Lichid inchis la culoare, maro-galbui
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in cloroform/etanol (10 + 90) la cca
                         | 445 nm
                         |
 Puritate                |
                         |                  _
 Reziduuri de solventi   | Acetona           |
                         | Metiletilcetona   |
                         | Metanol           |
                         | Etanol             > maxim 50 mg/kg separat sau in
                         | Propanol-2        |  combinatie
                         | Hexan            _|
                         |
                         | Diclormetan          maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 161g - CANTAXANTINA

 Sinonime                | Colorant alimentar Portocaliu CI 8
                         |
 Definitie               | Mentiunile prezente se aplica in special la toti
                         | izomerii trans ai cantaxantinei impreuna cu mici
                         | cantitati de alte carotenoide. Formele diluate si
                         | stabilizate sunt preparate din cantaxantina conform
                         | prezentelor mentiuni si includ solutii sau suspensii
                         | de cantaxantina in grasimi sau uleiuri comestibile,
                         | emulsii si prafuri dispersabile in apa. Aceste
                         | preparate pot avea diferite rapoarte de izomeri
                         | cis/trans.
 Clasa                   | Carotenoide
 Index culoare nr.       | 40850
 Einecs                  | 208-187-2
 Denumire chimica        | beta-caroten-4,4'-dione, cantaxantina, 4,4'-dioxo-
                         | beta-caroten
 Formula chimica         | C40H52O2
 Masa moleculara         | 564,86
 Compozitie              | Contine minim 96% total coloranti (exprimati in
                         | cantaxantina)
                         |
                         |      1%
                         | E1 cm   2200 la cca 485 nm in cloroform
                         |             La 468 - 472 nm in ciclohexan
                         |             La 464 - 467 nm in eter de petrol
 Descriere               | Cristale sau pudra cristalina violet intens
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in cloroform la cca 485 nm
                         | Absorbtie maxima in ciclohexan la 468 - 472 nm
                         | Absorbtie maxima in eter petrol la 464 - 467 nm
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,1%
 Coloranti auxiliari     | Alte carotenoide decat cantaxantina:
                         | Maxim 5% din total coloranti
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 162 - ROSU SFECLA, BETANINA

 Sinonime                | Rosu sfecla
                         |
 Definitie               | Rosu sfecla se obtine din soiuri de sfecla rosie
                         | (Beta vulgaris L. var. rubra) prin presarea sfeclei
                         | zdrobite pana la obtinerea sucului, sau prin
                         | extractia apoasa a radacinilor de sfecla taiate si
                         | imbogatirea ulterioara in principiu activ. Colorantul
                         | se compune din diferiti pigmenti care apartin clasei
                         | betalaina. Principiul major de colorare consta in
                         | betacianina (rosu), din care betanina reprezinta
                         | 75 - 95% . Pot fi prezente cantitati mici de
                         | betaxantina (galben) si produsele de degradare ale
                         | betalainelor (maro deschis).
                         | Pe langa pigmentii coloranti, sucul sau extractul
                         | contin zaharuri, saruri si/sau proteine prezente in
                         | mod natural in sfecla. Solutia poate fi concentrata
                         | iar unele produse pot fi rafinate pentru eliminarea
                         | majoritatii zaharurilor, sarurilor si a proteinelor.
 Clasa                   | Betalaine
 Einecs                  | 231-628-5
 Denumire chimica        | Acid (S-(R',R')-4-(2-(2-carboxi-5(beta-D-
                         | glucopiranoziloxi)-2,3-dihidro-6-hidroxi-1H-indol-1-
                         | il)etenil)-2,3-dihidro-2,6-piridin-dicarboxilic;
                         | 1-(2-(2,6-dicarboxi-1,2,3,4-tetrahidro-4-piridilena)-
                         | 5-beta-D-glucopiranoziloxi)-6-hidroxiindolium-2-
                         | carboxilat
 Formula chimica         | Betanina: C24H26N2O13
 Masa moleculara         | 550,48
 Compozitie              | Contine minim 0,4% culoare rosie (exprimata in
                         | betanina)
                         |
                         |      1%
                         | E1 cm   1120 la cca 535 nm in solutie apoasa la pH 5
 Descriere               | Lichid, pasta, pudra sau solid rosu sau rosu inchis
                         |
 Identificare            |
 Spectrometrie           | Absorbtie maxima in apa cu pH 5 la cca 535 nm
                         |
 Puritate                |
 Nitrat                  | Maxim 2 g anioni nitrat/g colorant rosu (calculat
                         | conform compozitiei)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 163 - ANTOCIANINE

 Definitie               | Antocianinele se obtin prin extractia cu apa
                         | sulfatata, apa acidifiata, dioxid de carbon, metanol
                         | sau etanol din specii de fructe si plante
                         | comestibile. Antocianinele contin componente comune
                         | din materia prima, cum ar fi antocianina, acizii
                         | organici, taninele, zaharurile, sarurile minerale
                         | etc. dar nu in mod necesar in aceeasi proportie ca in
                         | materia prima.
 Clasa                   | Antocianine
 Einecs                  | 208-438-6 (cianidina), 205-125-6 (peonidina);
                         | 208-437-0 (delfinidina);
                         | 211-403-8 (malvidina); 205-127-7 (pelargonidina)
 Denumire chimica        | Clorura de 3,3',4',5,7-pentahidroxi-flavilium
                         | (cianidina)
                         | Clorura de 3,4',5,7-tetrahidroxi-3'-metoxiflavilium
                         | (peonidina)
                         | Clorura de 3,4',5,7-tetrahidroxi-3',5'-
                         | dimetoxiflavilium (malvidina)
                         | Clorura de 3,5,7-trihidroxi-2-(3,4,5-
                         | trihidroxifenil)-1-benzopirilium (delfinidina)
                         | Clorura de 3,3'4'5,7-pentahidroxi-5'-metoxiflavilium
                         | (petunidina)
                         | Clorura de 3,5,7-trihidroxi-2-(4-hidroxifenil)-1-
                         | benzopirilina (pelargonidina)
 Formula chimica         | Cianidina:     C15H11O6Cl
                         | Peonidina:     C16H13O6Cl
                         | Malvidina:     C17H15O7Cl
                         | Delfinidina:   C15H11O7Cl
                         | Petunidina:    C16H13O7Cl
                         | Pelargonidina: C15H11O5Cl
 Masa moleculara         | Cianidina:     322,6
                         | Peonidina:     336,7
                         | Malvidina:     366,7
                         | Delfinidina:   340,6
                         | Petunidina:    352,7
                         | Pelargonidina: 306,7
                         |
                         |      1%
 Compozitie              | E1 cm   300 pentru pigment pur la 515 - 535 nm
                         | la pH 3
 Descriere               | Lichid, pasta, pudra sau solid rosu purpuriu, cu un
                         | miros caracteristic usor
 Identificare            |
 Spectrometrie           | Absorbtie maxima in metanol cu 0,01% conc. HCl
                         | Cianidina:     535 nm
                         | Peonidina:     532 nm
                         | Malvidina:     542 nm
                         | Delfinidina:   546 nm
                         | Petunidina:    543 nm
                         | Pelargonidina: 530 nm
                         |
 Puritate                |         _
 Reziduuri de solventi   | Metanol  |
                         | Etanol    > maxim 50 mg/kg separat sau in combinatie
                         |         _|
 Dioxid de sulf          | Maxim 1000 mg/kg % pigment
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 170 - CARBONAT DE CALCIU

 Sinonime                | Pigment alb CI 18, creta
                         |
 Definitie               | Carbonatul de calciu este produsul obtinut din calcar
                         | brut sau prin precipitarea ionilor de calciu cu ioni
                         | de carbonat.
 Clasa                   | Anorganic
 Index culoare nr.       | 77220
 Einecs                  | Carbonat de calciu: 207-439-9
                         | Calcar:             215-279-6
 Denumire chimica        | Carbonat de calciu
 Formula chimica         | CaCO3
 Masa moleculara         | 100,1
 Compozitie              | Contine minim 98% raportat la substanta anhidra
 Descriere               | Pudra cristalina alba sau amorfa, inodora si insipida
                         |
 Identificare            |
 Solubilitate            | Practic insolubil in apa si alcool. Se dizolva cu
                         | efervescenta in acid acetic diluat, in acid
                         | clorhidric diluat si acid azotic diluat, iar
                         | solutiile rezultante, dupa fierbere, dau rezultate
                         | pozitive pentru testele de verificare pentru calciu.
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 2% (200 grade C, 4 ore)
 Substante insolubile in |
 acid                    | Maxim 0,2%
 Saruri de magneziu si   |
 bazice                  | Maxim 1,5%
 Fluorura                | Maxim 50 mg/kg
                         | _
 Stibiu (Sb)             |  |
 Cupru (Cu)              |  |
 Crom (Cr)               |   > Maxim 100 mg/kg, separat sau in combinatie
 Zinc (Zn)               |  |
 Bariu (Ba)              | _|
                         |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Cadmiu                  | Maxim 1 mg/kg

 E 171 - DIOXID DE TITAN

 Sinonime                | Pigment Alb CI 6
                         |
 Definitie               | Dioxidul de titan consta in principal din dioxid de
                         | titan pur anatase care poate fi acoperit cu cantitati
                         | mici de alumina si/sau siliciu pentru a imbunatati
                         | proprietatile tehnologice ale produsului.
 Clasa                   | Anorganic
 Index culoare nr.       | 77891
 Einecs                  | 236-675-5
 Denumire chimica        | Dioxid de titan
 Formula chimica         | TiO2
 Masa moleculara         | 79,88
 Compozitie              | Contine minim 99% raportat la substanta fara alumina
                         | si siliciu
 Descriere               | Pudra alba amorfa
                         |
 Identificare            |
 Solubilitate            | Insolubil in apa si solventi organici. Se dizolva
                         | usor in acid fluorhidric si in acid sulfuric
                         | concentrat fierbinte.
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 0,5% (105 grade C, 3 ore)
 Pierdere la ardere      | Maxim 1% raportat la produsul fara substanta volatila
                         | (800 grade C)
 Oxid de aluminiu si/sau |
 dioxid de siliciu       | Total maxim 2%
 Substanta solubila in   |
 HCl 0,5 N               | Maxim 0,5% raportat la substanta fara alumina si
                         | siliciu in HCl 0,5 N si, in plus, pentru produsele
                         | care contin alumina si/sau siliciu, maxim 1,5%
                         | raportat la produsul vandut ca atare.
 Substanta solubila in   |
 apa                     | Maxim 0,5%
 Cadmiu                  | Maxim 1 mg/kg
 Stibiu                  | Maxim 50 mg/kg prin dizolvare totala
 Arsen                   | Maxim 3 mg/kg prin dizolvare totala
 Plumb                   | Maxim 10 mg/kg prin dizolvare totala
 Mercur                  | Maxim 1 mg/kg prin dizolvare totala
 Zinc                    | Maxim 50 mg/kg prin dizolvare totala

 E 172 - OXIZI DE FIER SI HIDROXIZI DE FIER

 Sinonime                | Oxid de fier Galben: Pigment Galben CI 42 si 43
                         | Oxid de fier Rosu: Pigment Rosu CI 101 si 102
                         | Oxid de fier Negru: Pigment Negru CI 11
                         |
 Definitie               | Oxizii de fier si hidroxizii de fier se obtin prin
                         | sinteza si contin in principal oxizi de fier anhidri
                         | si/sau hidrati. Gama de nuante cuprinde culorile
                         | rosu, galben, maro si negru.
                         | Oxizii de fier de calitate alimentara se disting de
                         | cei de calitate tehnica in principal prin gradul lor
                         | relativ mic de contaminare cu alte metale. Aceasta se
                         | realizeaza prin selectarea si controlul sursei de
                         | fier si/sau prin gradul de purificare chimica din
                         | cursul procesului de fabricatie.
 Clasa                   | Anorganice
 Index culoare nr.       | Oxid de fier Galben: 77492
                         | Oxid de fier Rosu:   77491
                         | Oxid de fier Negru:  77499
 Einecs                  | Oxid de fier Galben: 257-098-5
                         | Oxid de fier Rosu:   215-168-2
                         | Oxid de fier Negru:  235-442-5
 Denumire chimica        | Oxid de fier Galben: oxid feric hidrat, oxid de fier
                         | hidrat (III)
                         | Oxid de fier Rosu: oxid feric anhidru, oxid de fier
                         | anhidru (III)
                         | Oxid de fier Negru: oxid feroso-feric, oxid de fier
                         | (II, III)
 Formula chimica         | Oxid de fier Galben: FeO(OH).xH2O
                         | Oxid de fier Rosu:   Fe2O3
                         | Oxid de fier Negru:  FeO.Fe2O3
 Masa moleculara         | 88,85:  FeO(OH)
                         | 159,70: Fe2O3
                         | 231,55: FeO.Fe2O3
 Compozitie              | Galben: minim 60%, rosu si negru: minim 68% total
                         | fier, exprimat sub forma de fier
 Descriere               | Pudra de culoare galben, rosu, maro sau negru
                         |
 Identificare            |
 Solubilitate            | Insolubil in apa si solventi organici.
                         | Solubil in acizi minerali concentrati
                         |
 Puritate                |
 Substanta solubila in   |                 _
 apa                     | Maxim 1%         |
 Arsen                   | Maxim 5 mg/kg    |
 Bariu                   | Maxim 50 mg/kg   |
 Cadmiu                  | Maxim 5 mg/kg    |
 Crom                    | Maxim 100 mg/kg   > prin dizolvare totala
 Cupru                   | Maxim 50 mg/kg   |
 Plumb                   | Maxim 20 mg/kg   |
 Mercur                  | Maxim 1 mg/kg    |
 Nichel                  | Maxim 200 mg/kg  |
 Zinc                    | Maxim 100 mg/kg _|

 E 173 - ALUMINIU

 Sinonime                | Pigment metalic CI, Al
                         |
 Definitie               | Pudra de aluminiu este compusa din particule fine de
                         | aluminiu. Pulverizarea se poate efectua in prezenta
                         | sau in absenta uleiurilor vegetale comestibile si/sau
                         | a acizilor grasi utilizati ca aditivi de calitate
                         | alimentara. Nu contine adaosuri de alte substante
                         | decat uleiurile vegetale comestibile si/sau acizii
                         | grasi de calitate alimentara.
 Index culoare nr.       | 77000
 Einecs                  | 231-072-3
 Denumire chimica        | Aluminiu
 Formula chimica         | Al
 Masa moleculara         | 26,98
 Compozitie              | Contine minim 99% exprimat in Al pe baza de produs
                         | fara ulei
 Descriere               | Pudra gri-argintie sau foi subtiri
                         |
 Identificare            |
 Solubilitate            | Insolubil in apa si solventi organici. Solubil in
                         | acid clorhidric diluat. Solutia rezultanta duce la
                         | obtinerea rezultatelor pozitive pentru testele de
                         | verificare a aluminiului.
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 0,5% (105 grade C, la greutate constanta)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

 E 174 - ARGINT

 Sinonime                | Argentum, Ag
                         |
 Clasa                   | Anorganic
 Index culoare nr.       | 77820
 Einecs                  | 231-131-3
 Denumire chimica        | Argint
 Formula chimica         | Ag
 Masa atomica            | 107,87
 Compozitie              | Contine minim 99,5% Ag
 Descriere               | Pudra de culoare argintie sau foi subtiri

 E 175 - AUR

 Sinonime                | Pigment metalic 3, Aurum, Au
                         |
 Clasa                   | Anorganic
 Index culoare nr.       | 77480
 Einecs                  | 231-165-9
 Denumire chimica        | Aur
 Formula chimica         | Au
 Masa atomica            | 197,0
 Compozitie              | Contine minim 90% Au
 Descriere               | Pudra de culoare aurie sau foi subtiri
                         |
 Puritate                |          _
 Argint                  | Maxim 7%  |
 Cupru                   | Maxim 4%   > dupa dizolvare completa
                         |          _|

 E 180 - LITOLRUBINA BK

 Sinonime                | Pigment Rosu CI 57, Pigment rubin, Carmin 6B
                         |
 Definitie               | Litolrubina BK contine in principal calciu 3-hidroxi-
                         | 4-(4-metil-2-sulfonatofenilazo)-2-naftalincarboxilat
                         | si coloranti auxiliari impreuna cu apa, clorura de
                         | calciu si/sau sulfatul de calciu in calitate de
                         | componente principale incolore.
 Clasa                   | Monoazoic
 Index culoare nr.       | 15850:1
 Einecs                  | 226-109-5
 Denumire chimica        | Calciu 3-hidroxi-4-(4-metil-2-sulfonatofenilazo)-
                         | -2-naftalincarboxilat
 Formula chimica         | C18H12CaN2O6S
 Masa moleculara         | 424,45
 Compozitie              | Continut minim de 90% total coloranti
                         |
                         |      1%
                         | E1 cm   200 la cca 442 nm in dimetilformamida
 Descriere               | Pudra rosie
                         |
 Identificare            |
 A. Spectrometrie        | Absorbtie maxima in dimetilformamida la cca 442 nm
                         |
 Puritate                |
 Coloranti auxiliari     | Maxim 0,5%
                         |
 Alti compusi organici   |
 decat colorantii:       |
 Sare de calciu a        |
 acidului 2-amino-5-     |
 metilbenzensulfonic     | Maxim 0,2%
 Sare de calciu a        |
 acidului 3-hidroxi-2-   |
 naftalincarboxilic      | Maxim 0,4%
 Amine aromatice primare | Maxim 0,01% (exprimate sub forma de anilina)
 nesulfonatate           |
 Substanta extractabila  | Dintr-o solutie cu pH 7, maxim 0,2%
 cu eter                 |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 40 mg/kg

    ANEXA 16
    la Norme

            CRITERII SPECIFICE DE PURITATE PENTRU INDULCITORI

 E 420 (i) - SORBITOL

 Sinonime                | D-glucitol, D-sorbitol
                         |
 Definitie               |
 Denumirea chimica       | D-glucitol
 Einecs                  | 200-061-5
 Numar E                 | E 420 (i)
 Formula chimica         | C6H14O6
 Masa moleculara relativa| 182,17
 Compozitie              | Minim 97% continut de polioli totali si D-sorbitol
                         | minim 91%, raportat la substanta uscata
                         | Poliolii sunt compusi care au formula structurala
                         | CH2OH-(CHOH)n-CH2OH, unde "n" este un numar intreg.
 Descriere               | Pudra higroscopica alba, pudra cristalina, fulgi sau
                         | granule cu gust dulce
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa, usor solubila in etanol
 B. Intervalul de topire | 88 la 102 grade C
 C. Derivat de           | La 5 g de proba se adauga 7 ml metanol,
    monobenziliden al    | 1 ml benzaldehida si 1 ml acid clorhidric.
    sorbitolului         | Se amesteca si se agita solutia intr-un agitator
                         | mecanic pana cand se formeaza cristale. Se filtreaza
                         | prin aspiratie, se dizolva cristalele in 20 ml apa
                         | fiarta care contine 1 g bicarbonat de sodiu, se
                         | filtreaza cat este inca fierbinte, se raceste solutia
                         | filtrata, se filtreaza prin aspiratie, se spala cu
                         | 5 ml amestec metanol si apa (1 vol metanol la 2 vol
                         | apa) si se usuca in aer. Cristalele astfel obtinute
                         | se topesc la temperaturi cuprinse intre 173 si 179
                         | grade C.
                         |
 Puritate                |
 Continut de apa         | Maxim 1% (metoda Karl Fischer)
 Cenusa sulfatata        | Maxim 0,1%, raportat la substanta uscata
 Zaharuri reducatoare    | Maxim 0,3%, exprimate in glucoza, raportat la
                         | substanta uscata
 Zaharuri totale         | Maxim 1%, exprimate in glucoza, raportat la substanta
                         | uscata
 Cloruri                 | Maxim 50 mg/kg, raportat la substanta uscata
 Sulfati                 | Maxim 100 mg/kg, raportat la substanta uscata
 Nichel                  | Maxim 2 mg/kg, raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg, raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, exprimate in Pb, raportat la
                         | substanta uscata

 E 420 (ii) - SORBITOL SIROP

 Sinonime                | Sirop D-glucitol
                         |
 Definitie               |
 Denumirea chimica       | Siropul de sorbitol format prin hidrogenarea
                         | siropului de glucoza are in componenta D-sorbitol,
                         | D-manitol si zaharuri (zaharide) hidrogenate.
                         | Procentul din acest produs care nu este D-sorbitol
                         | este compus in primul rand din oligozaharide
                         | hidrogenate formate prin hidrogenarea siropului de
                         | glucoza utilizat ca materie prima (in acest caz
                         | siropul nu se cristalizeaza) sau manitol.
                         | Pot fi prezente si mici cantitati de polioli,
                         | unde n </= 4.
                         | Poliolii sunt compusi care au formula structurala
                         | CH2OH-(CHOH)n-CH2OH, unde "n" este un numar intreg.
 Einecs                  | 270-337-8
 Numar E                 | E 420 (ii)
 Compozitie              | Continutul de substanta uscata totala este de minim
                         | 69% si cel de D-sorbitol este de minim 50% raportat
                         | la substanta uscata
 Descriere               | Solutie apoasa, limpede, incolora si cu gust dulce
                         |
 Identificare            |
 A. Solubilitate         | Miscibil in apa, glicerina si propan-1,2-diol.
 B. Derivat de           | La 5 g de proba se adauga 7 ml metanol,
    monobenziliden al    | 1 ml benzaldehida si 1 ml acid clorhidric. Se
    sorbitolului         | amesteca si se agita solutia intr-un agitator mecanic
                         | pana cand se formeaza cristale. Se filtreaza
                         | prin aspiratie, se dizolva cristalele in 20 ml apa
                         | fiarta care contine 1 g bicarbonat de sodiu, se
                         | filtreaza cat este inca fierbinte, se raceste solutia
                         | filtrata, se filtreaza prin aspiratie, se spala cu
                         | 5 ml amestec metanol si apa (1 vol metanol la
                         | 2 vol apa) si se usuca in aer. Cristalele astfel
                         | obtinute se topesc la temperaturi cuprinse intre
                         | 173 si 179 grade C.
                         |
 Puritate                |
 Continut de apa         | Maxim 31% (metoda Karl Fischer)
 Cenusa sulfatata        | Maxim 0,1%, raportat la substanta uscata
 Zaharuri reducatoare    | Maxim 0,3%, exprimate in glucoza, raportat la
                         | substanta uscata
 Cloruri                 | Maxim 50 mg/kg, raportat la substanta uscata
 Sulfati                 | Maxim 100 mg/kg, raportat la substanta uscata
 Nichel                  | Maxim 2 mg/kg, raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg, raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, exprimate in Pb, raportat la
                         | substanta uscata

 E 421 - MANITOL

 Sinonime                | D-manitol
                         |
 Definitie               |
 Denumirea chimica       | D-manitol
 Einecs                  | 200-711-8
 Numar E                 | E 421
 Formula chimica         | C6H14O6
 Masa moleculara relativa| 182,2
 Compozitie              | Continutul de D-manitol este de minim 96%, raportat
                         | la substanta uscata
 Descriere               | Pudra cristalina alba, inodora, dulce
                         |
 Identificare            |
 A. Solubilitate         | Solubil
                         |
 Puritate                |
 Pierderi la uscare      | Maxim 0,3% (105 grade C, 4 ore)
 pH                      | intre 5 si 8
                         | La 10 ml solutie 10% gr/vol de mostra se adauga
                         | 0,5 ml solutie saturata de clorura de potasiu apoi se
                         | masoara pH-ul.
                         |
                         |       20
 Rotatie specifica       | (alfa)
                         |       D
                         | Rotatia specifica intr-o solutie borata, calculata
                         | raportat la substanta uscata are valori intre 23 si
                         | 25 grade
 Cenusa sulfatata        | Maxim 0,1%, raportat la substanta uscata
 Zaharuri reducatoare    | Maxim 0,3%, exprimate in glucoza, raportat la
                         | substanta uscata
 Zaharuri totale         | Maxim 1%, exprimate in glucoza, raportat la substanta
                         | uscata
 Cloruri                 | Maxim 70 mg/kg, raportat la substanta uscata
 Sulfati                 | Maxim 100 mg/kg, raportat la substanta uscata
 Nichel                  | Maxim 2 mg/kg, raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg, raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, exprimate in Pb, raportat la
                         | substanta uscata

 E 953 - IZOMALT

 Sinonime                | Izomaltutoza hidrogenata, palatinoza hidrogenata
                         |
 Definitie               |
 Denumirea chimica       | Izomaltul este un amestec de monozaharide si
                         | dihazaride hidrogenate ai caror principali componenti
                         | sunt dizaharidele:
                         | 6-O-alfa-D-glucopiranozil-D-sorbitol (1,6-GPS) si
                         | Dihidrat de 1-O-alfa-D-glucopiranozil-D-manitol
                         | (1,1-GPM)
 Formula chimica         | 6-O-alfa-D-glucopiranozil-D-sorbitol: C12H24O11
                         | Dihidrat de 1-O-alfa-D-glucopiranozil-D-manitol:
                         | C12H24O11 - 2H2O
 Masa moleculara relativa| 6-O-alfa-D-glucopiranozil-D-sorbitol: 344,32
                         | Dihidrat de 1-O-alfa-D-glucopiranozil-D-manitol:
                         | 380,32
 Analiza                 | Peste 98% monozaharide si dizaharide hidrogenate si
                         | peste 86% amestec de 6-O-alfa-D-glucopiranozil-
                         | D-sorbitol si dihidrat de 1-O-alfa-D-glucopiranozil-
                         | D-manitol, determinate raportat la substanta anhidra.
 Descriere               | Substanta cristalina foarte higroscopica, inodora, de
                         | culoare alba
                         |
 Identificare            |
 A. Solubilitate         | Solubil in apa, solubilitate foarte redusa in etanol
 B. Cromatografie in     | Se examineaza prin cromatografie in strat subtire,
    strat subtire        | prin utilizarea unei placute acoperite cu un strat de
                         | silica gel cromatografic, de aproximativ 0,2 mm.
                         | Principalele pete de pe cromatograma sunt cele care
                         | corespund punctelor 1,1-GPM si 1,6-GPS.
                         |
 Puritate                |
 Continut de apa         | Maxim 7% (metoda Karl Fischer)
 Cenusa sulfatata        | Maxim 0,05%, raportat la substanta uscata
 D-manitol               | Maxim 3%
 D-sorbitol              | Maxim 6%
 Zaharuri reducatoare    | Maxim 0,3%, exprimate in glucoza, raportat la
                         | substanta uscata
 Nichel                  | Maxim 2 mg/kg, raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg, raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, exprimate in Pb, raportat la
                         | substanta uscata [1]

 E 965 (i) - MALTITOL

 Sinonime                | D-maltitol, maltoza hidrogenata
                         |
 Definitie               |
 Denumirea chimica       | (alfa)-D-glucopiranozil-1,4-D-glucitol
 Einecs                  | 209-567-0
 Numar E                 | E 965 (i)
 Formula chimica         | C12H24O11
 Masa moleculara relativa| 344,31
 Compozitie              | Continut de D-manitol C12H24O11 raportat la substanta
                         | anhidra, de minim 98%
 Descriere               | Pudra cristalina alba, cu gust dulce
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa, cu solubilitate redusa in
                         | etanol
 B. Interval de topire   | 148 la 151 grade C
                         |
 C. Rotatia specifica    |       20
                         | (alfa)   = + 105,5 grade la + 108,5 grade (solutie
                         |       D
                         |            5% gr/v)
 Puritate                |
 Continut de apa         | Maxim 1% (metoda Karl Fischer)
 Cenusa sulfatata        | Maxim 0,1%, raportat la substanta uscata
 Zaharuri reducatoare    | Maxim 0,1%, exprimate in glucoza, raportat la
                         | substanta uscata
 Cloruri                 | Maxim 50 mg/kg, raportat la substanta uscata
 Sulfati                 | Maxim 100 mg/kg, raportat la substanta uscata
 Nichel                  | Maxim 2 mg/kg, raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg, raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, exprimate in Pb, raportat la
                         | substanta uscata

 E 965 (ii) - SIROP DE MALTITOL

 Sinonime                | Sirop de glucoza hidrogenat cu concentratie mare de
                         | maltoza, sirop de glucoza hidrogenat.
                         |
 Definitie               |
 Denumirea chimica       | Un amestec care consta in principal din maltitol cu
                         | sorbitol, oligozaharide si polizaharide hidrogenate.
                         | Se obtine prin hidrogenarea catalitica a siropului de
                         | glucoza cu continut mare de maltoza. Se
                         | comercializeaza sub forma de sirop si produs solid.
 Einecs                  | 270-337-8
 Numar E                 | E 965 (ii)
 Compozitie              | Se aplica urmatoarele proportii raportat la substanta
                         | uscata:
                         | Maltitol                                   minim 50%
                         | Sorbitol                                   maxim 8%
                         | Maltotriltol                               maxim 25%
                         | Polizaharide hidrogenate care contin
                         | peste trei unitati de glucoza sau
                         | glucitol                                   maxim 30%
                         | Lichide vascoase limpezi, dulci,
                         | incolore, inodore sau mase cristaline
                         | albe, cu gust dulce
 Descriere               | Pudra cristalina alba, cu gust dulce
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubil in apa, usor solubil in etanol
 B. Cromatografie in     | Se examineaza prin cromatografie in strat subtire,
    strat subtire        | prin utilizarea unei placute acoperite cu un strat de
                         | 0,25 mm, de silica gel cromatografic.
                         |
 Puritate                |
 Continut de apa         | Maxim 31% (metoda Karl Fischer)
 Cenusa sulfatata        | Maxim 0,1%, raportat la substanta uscata
 Zaharuri reducatoare    | Maxim 0,3%, exprimate in glucoza, raportat la
                         | substanta uscata
 Cloruri                 | Maxim 50 mg/kg, raportat la substanta uscata
 Sulfati                 | Maxim 100 mg/kg, raportat la substanta uscata
 Nichel                  | Maxim 2 mg/kg, raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg, raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, exprimate in Pb, raportat la
                         | substanta uscata

 E 966 - LACTITOL

 Sinonime                | Lactit, lactozitol, lactobiozit
                         |
 Definitie               |
 Denumirea chimica       | 4-O-alfa-D-galactopiranozil-D-glucitol
 Einecs                  | 209-566-5
 Numar E                 | E 966
 Formula chimica         | C12H24O11
 Masa moleculara relativa| 344,32
 Compozitie              | Minim 95%, raportat la substanta anhidra
 Descriere               | Pudra cristalina dulce sau solutie incolora
                         | Produsele cristaline apar ca anhidre, monohidrati si
                         | dihidrati.
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa
                         |
 B. Rotatia specifica    |       20
                         | (alfa)   = + 13 la + 16 grade
                         |       D
                         | (solutie apoasa 10% gr/v), raportat la substanta
                         | uscata
 Puritate                |
 Continut de apa         | Produse cristaline; Maxim 10,5% (metoda Karl Fischer)
 Alti polioli            | Maxim 2,5% raportat la substanta uscata
 Zaharuri reducatoare    | Maxim 0,2%, exprimate in glucoza, raportat la
                         | substanta uscata
 Cloruri                 | Maxim 100 mg/kg, raportat la substanta uscata
 Sulfati                 | Maxim 200 mg/kg, raportat la substanta uscata
 Cenusa sulfatata        | Maxim 0,1%, raportat la substanta uscata
 Nichel                  | Maxim 2 mg/kg, raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg, raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, exprimate in Pb, raportat la
                         | substanta uscata

 E 967 - XILITOL

 Sinonime                | Xilitol
                         |
 Definitie               |
 Denumirea chimica       | D-xilitol
 Einecs                  | 201-788-0
 Numar E                 | E 967
 Formula chimica         | C5H12O5
 Masa moleculara relativa| 152,15
 Compozitie              | Minim 98,5% ca xilitol raportat la substanta uscata
 Descriere               | Pudra cristalina alba, inodora si foarte dulce
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa, mai putin solubila in etanol
 B. Interval de topire   | 92 la 96 grade C
 C. pH                   | De la 5 la 7 (solutie apoasa 10% gr/v)
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 0,5% . Se usuca 0,5 g proba in vid, pe fosfor
                         | la 60 grade, timp de 4 ore.
 Cenusa sulfatata        | Maxim 0,1%, raportat la substanta uscata
 Zaharuri reducatoare    | Maxim 0,2%, exprimate in glucoza, raportat la
                         | substanta uscata
 Alti alcooli polihidrici| Maxim 1%, exprimate in glucoza, raportat la substanta
                         | uscata
 Nichel                  | Maxim 2 mg/kg, raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg, raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, exprimate in Pb, raportat la
                         | substanta uscata
 Cloruri                 | Maxim 100 mg/kg, raportat la substanta uscata
 Sulfati                 | Maxim 200 mg/kg, raportat la substanta uscata

 E 950 - ACESULFAM K

 Sinonime                | Acesulfam de potasiu, acesulfam, sarea de potasiu a
                         | 3,4-dihidro-6-metil-1,2,3-oxatiazin-4-on-2,2-dioxid
                         |
 Definitie               |
 Denumirea chimica       | Sare de potasiu a 6-metil-1,2,3-oxatiazin-4(3H)-
                         | on-2,2-dioxid
 Einecs                  | 259-715-3
 Numar E                 | E 950
 Formula chimica         | C4H4NO4SK
 Masa moleculara relativa| 201,24
 Compozitie              | Minim 99% C4H4NO4SK raportat la substanta uscata
 Descriere               | Pudra cristalina alba, inodora, cu un gust foarte
                         | dulce. Este de aproximativ 200 de ori mai dulce decat
                         | sucroza.
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa, foarte putin solubila in
                         | etanol.
 B. Absorbtie            | Maxim 227 +/- 2 nm pentru o solutie de 10 mg in
    ultraviolete         | 1000 ml de apa.
                         |
 Puritate                |
 Pierderi la uscare      | Maxim 1% (105 grade C, doua ore)
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Seleniu                 | Maxim 30 mg/kg raportat la substanta uscata
 Fluor                   | Maxim 3 mg/kg, raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, ca Pb raportat la substanta uscata

 E 951 - ASPARTAM

 Sinonime                | Esterul metilic al aspartil fenilalaninei
                         |
 Definitie               |
 Denumirea chimica       | Ester N-metilic al-N-L-alfa-aspartil-L-fenilalanina
                         | Ester N-metilic al acidului 3-amino-N-
                         | (alfa-carbometoxi-fenetil)succinamic
 Einecs                  | 245-261-3
 Numar E                 | E 951
 Formula chimica         | C14H18N2O5
 Masa moleculara relativa| 294,31
 Compozitie              | Minim 98% si maxim 102% C14H18N2O5 raportat la
                         | substanta uscata
 Descriere               | Pudra cristalina alba, inodora, cu gust dulce. Putere
                         | de indulcire de 200 de ori mai mare decat sucroza.
                         |
 Identificare            |
 Solubilitate            | Putin solubila in apa si in etanol
                         |
 Puritate                |
 Pierderi la uscare      | Maxim 4,5% (105 grade C, patru ore)
 Cenusa sulfatata        | Maxim 0,2% raportat la substanta uscata
 pH                      | intre 4,5 si 6,0 (solutie de 1 la 125)
 Transmitanta            | Transmitanta unei solutii de 1% in acid clorhidric
                         | 2 N, determinata intr-o cuva de 1 cm la 430 nm, cu un
                         | spectometru adecvat, utilizand acidul clorhidric
                         | 2 N ca solutie de referinta, este de minim 0,95,
                         | echivalentul unui coeficient de absorbanta care sa nu
                         | depaseasca aproximativ 0,022.
                         |
                         |       D
 Rotatie specifica       | (alfa)   de la + 14,5 la + 16,50
                         |       20
                         | Se determina intr-o solutie de 4 in 100/15 N de acid
                         | formic, in 30 de minute de la prepararea solutiei din
                         | proba.
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg, ca Pb raportat la substanta uscata
 Acid 5-benzil-3,6-dioxo-| Maxim 1,5% raportat la substanta uscata
 2-piperazin-acetic      |

 E 952 - ACIDUL CICLAMIC SI SARURILE SALE DE Na si Ca

 (I) ACIDUL CICLAMIC

 Sinonime                | Acid ciclohexil-sulfamic, ciclamat
                         |
 Definitie               |
 Denumirea chimica       | Acid ciclohexan-sulfamic, acid
                         | ciclohexil-aminosulfonic
 Einecs                  | 202-898-1
 Numarul E               | E 952
 Formula chimica         | C6H13NO3S
 Masa moleculara relativa| 179,24
 Compozitie              | Acidul ciclohexil-sulfamic contine minim 98% si maxim
                         | 102% echivalent al C6H12NO3S, raportat la substanta
                         | uscata.
 Descriere               | Pudra cristalina alba, incolora cu un gust dulce
                         | acrisor. Putere de indulcire de aproximativ 40 de ori
                         | mai mare decat zaharoza
                         |
 Identificare            |
 A. Solubilitate         | Solubila in apa si in etanol.
 B. Testul de precipitare| La o solutie de 2% se adauga acid clorhidric, apoi se
                         | adauga 1 ml de solutie molara de clorura de bariu in
                         | apa si se filtreaza in caz ca se tulbura sau se
                         | precipita. La solutia limpede se adauga 1 ml solutie
                         | 10% nitrit de sodiu. Se formeaza un precipitat de
                         | culoare alba.
                         |
 Puritatea               |
 Pierderile la uscare    | Maxim 1% (105 grade C, o ora)
 Seleniu                 | Maxim 30 mg/kg exprimat in seleniu raportat la
                         | substanta uscata
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg exprimate ca plumb, raportat la
                         | substanta uscata
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Ciclohexil-amina        | Maxim 10 mg/kg raportat la substanta uscata
 Diciclohexil-amina      | Maxim 1 mg/kg raportat la substanta uscata
 Anilina                 | Maxim 1 mg/kg raportat la substanta uscata

 (II) CICLAMAT DE SODIU

 Sinonime                | Ciclamat, sarea de sodiu a acidului ciclamic
                         |
 Definitie               |
 Denumirea chimica       | Ciclohexan-sulfamat de sodiu, ciclohexil-sulfamat de
                         | sodiu
 Einecs                  | 205-348-9
 Numarul E               | E 952
 Formula chimica         | C6H12NNaO3S si dihidratul de C6H12NNaO3S 2H2O
 Masa moleculara relativa| 201,22 raportat la substanta uscata
                         | 237,22 calculat pe baza hidratata
 Compozitie              | Minim 98% si maxim 102% raportat la substanta uscata.
                         | Forma dihidrat: minim 84% raportat la substanta
                         | uscata
 Descriere               | Cristale pudra cristalina, albe incolore. Putere de
                         | indulcire de aproximativ 30 de ori mai mare decat
                         | zaharoza
                         |
 Identificare            |
 A. Solubilitate         | Solubila in apa, insolubila in etanol.
                         |
 Puritatea               |
 Pierderi la uscare      | Maxim 1% (105 grade C, o ora)
                         | Maxim 15,2% (105 grade C, doua ore) pentru forma
                         | dihidrat
 Seleniu                 | Maxim 30 mg/kg, exprimat in seleniu, raportat la
                         | substanta uscata
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg exprimate in Pb, raportat la substanta
                         | uscata
 Ciclohexil-amina        | Maxim 10 mg/kg raportat la substanta uscata
 Diciclohexil-amina      | Maxim 1 mg/kg raportat la substanta uscata
 Anilina                 | Maxim 1 mg/kg raportat la substanta uscata

 (III) CICLAMAT DE CALCIU

 Sinonime                | Ciclamat, sarea de calciu a acidului ciclamic
                         |
 Definitie               |
 Denumirea chimica       | Ciclohexan-sulfamat de calciu, ciclohexil-sulfamat de
                         | calciu
 Einecs                  | 205-349-4
 Numarul E               | E 952
 Formula chimica         | C12H24CaN2O6S2 2H2O
 Masa moleculara relativa| 432,57
 Compozitie              | Minim 98% si maxim 100% raportat la substanta uscata
 Descriere               | Cristale pudra cristalina, albe, incolore. Putere de
                         | indulcire de aproximativ 30 de ori mai mare decat
                         | zaharoza.
                         |
 Identificare            |
 A. Solubilitate         | Solubila in apa, usor solubila in etanol.
                         |
 Puritate                |
 Pierderi la uscare      | Maxim 1% (105 grade C, o ora)
                         | Maxim 8,5% (140 grade C, patru ore) pentru forma
                         | dihidrata
 Seleniu                 | Maxim 30 mg/kg raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg sub forma de plumb, raportat la
                         | substanta uscata
 Ciclohexil-amina        | Maxim 10 mg/kg raportat la substanta uscata
 Diciclohexil-amina      | Maxim 1 mg/kg raportat la substanta uscata
 Anilina                 | Maxim 1 mg/kg raportat la substanta uscata

 E 954-ZAHARINA SI SARURILE SALE DE Na, K si Ca.

 (I) ZAHARINA

 Definitie               |
 Denumirea chimica       | 3-oxo-2,3 dihidro-benzo(d)izotiazol, 1,1-dioxid
 Einecs                  | 201-321-0
 Numarul E               | E 954
 Formula chimica         | C7H5NO3S
 Masa moleculara relativa| 183,18
 Compozitie              | Minim 99% si maxim 101,0% C7H5NO3S raportat la
                         | substanta uscata
 Descriere               | Cristale albe sau pudra cristalina alba, inodora sau
                         | cu un miros slab aromatizat, cu gust dulce chiar in
                         | solutiile foarte diluate. Putere de indulcire de
                         | aproximativ 300 - 500 de ori mai mare decat zaharoza
                         |
 Identificare            |
 A. Solubilitate         | Usor solubila in apa, solubila in solutiile bazice si
                         | usor solubila in etanol.
                         |
 Puritate                |
 Pierderi la uscare      | Maxim 1% (105 grade C, doua ore)
 Intervalul de topire    | 226 - 230 grade C
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata.
 Seleniu                 | Maxim 30 mg/kg raportat la substanta uscata.
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata.
 Metale grele            | Maxim 10 mg/kg ca plumb, raportat la substanta uscata
 Cenusa sulfatata        | Maxim 0,2% raportat la substanta uscata
 Acid benzoic si         | La 10 ml solutie 1 la 20, la care s-au adaugat
 salicilic               | anterior 5 picaturi de acid acetic, se adauga trei
                         | picaturi de solutie apoasa aproximativ molara de
                         | clorura ferica. Nu se obtine un precipitat sau o
                         | coloratie violeta.
 o-toluen-sulfonamida    | Maxim 10 mg/kg raportat la substanta uscata
 p-toluen-sulfonamida    | Maxim 10 mg/kg raportat la substanta uscata
 acid p-sulfonamido-     | Maxim 25 mg/kg raportat la substanta uscata
 benzoic                 |
 Substante usor          | Absente
 carbonizabile           |

 (II) ZAHARINAT DE SODIU

 Sinonime                | Zaharina, sarea de sodiu a zaharinei
                         |
 Definitie               |
 Denumirea chimica       | o-benzosulfimida de sodiu, sarea de sodiu a
                         | 2,3-dihidro-3-oxo-benzizo-sulfonazol,
                         | Oxobenzizosulfonazol
                         | Sare de sodiu dihidrata a 1,2-benzizotiazolin-3-on,
                         | 1,1-dioxid
 Einecs                  | 204-886-1
 Numarul E               | E 954
 Formula chimica         | C7H4NNaO3S - 2H2O
 Masa moleculara relativa| 241,19
 Compozitie              | Minim 99% si maxim 101% C7H4NNaO3S raportat la
                         | substanta uscata.
 Descriere               | Cristale albe sau pudra cristalina alba
                         | efluorescenta, inodora sau cu un miros slab
                         | aromatizat, cu gust dulce chiar in solutiile foarte
                         | diluate. Putere de indulcire de aproximativ 300 - 500
                         | de ori mai mare decat zaharoza in solutii diluate
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa. Putin solubila in etanol
                         |
 Puritatea               |
 Pierderi la uscare      | Maxim 15% (120 grade C, patru ore)
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Seleniu                 | Maxim 30 mg/kg raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg ca plumb, raportat la substanta uscata
 Acid benzoic si         | La 10 ml de solutie 1/20, la care s-au adaugat
 salicilic               | anterior 5 picaturi de acid acetic, se adauga trei
                         | picaturi de solutie apoasa aproximativ molara de
                         | clorura ferica. Nu se precipita si nu se coloreaza in
                         | violet.
 o-toluen-sulfonamida    | Maxim 10 mg/kg raportat la substanta uscata
 p-toluen-sulfonamida    | Maxim 10 mg/kg raportat la substanta uscata
 Acid p-sulfonamido-     | Maxim 25 mg/kg raportat la substanta uscata
 benzoic                 |
 Substante usor          | Absente
 carbonizabile           |

 (III) ZAHARINAT DE CALCIU

 Sinonime                | Zaharina, sarea de calciu a zaharinei
                         |
 Definitie               |
 Denumirea chimica       | o-benzosulfimida de calciu, sarea de calciu a
                         | 2,3-dihidro-3-oxo-benzizo-sulfonazol,
                         | Sare de calciu hidrata (2:7) a
                         | 1,2-benzizoliazolin-3-on, 1,1-dioxid
 Einecs                  | 229-349-0
 Numarul E               | E 954
 Formula chimica         | C14H8CaN2O6S2 - 3 1/2 H2O
 Masa moleculara relativa| 467,48
 Compozitie              | Minim 95% de C14H8CaN2O6S2, raportat la substanta
                         | uscata.
 Descriere               | Cristale albe sau pudra alba cristalina, inodora sau
                         | cu un miros slab aromatizat, cu gust dulce chiar in
                         | solutiile foarte diluate. Putere de indulcire de
                         | aproximativ 300 - 500 de ori mai mare decat zaharoza
                         | in solutii diluate
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa, solubila in etanol.
                         |
 Puritatea               |
 Pierderi la uscare      | Maxim 13,5% (120 grade C, patru ore)
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Seleniu                 | Maxim 30 mg/kg raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg ca plumb, raportat la substanta uscata
 Acid benzoic si         | La 10 ml de solutie 1 la 20, la care s-au adaugat
 salicilic               | anterior 5 picaturi de acid acetic, se adauga trei
                         | picaturi de solutie apoasa aproximativ molara de
                         | clorura ferica. Nu se precipita si nu se coloreaza in
                         | violet
 o-toluen-sulfonamida    | Maxim 10 mg/kg raportat la substanta uscata
 p-toluen-sulfonamida    | Maxim 10 mg/kg raportat la substanta uscata
 Acid p-sulfonamido-     | Maxim 25 mg/kg raportat la substanta uscata
 benzoic                 |
 Substante usor          | Absente
 carbonizabile           |

 (IV) ZAHARINAT DE POTASIU

 Sinonime                | Zaharina, sarea de potasiu a zaharinei
                         |
 Definitie               |
 Denumirea chimica       | o-benzo-sulfimida de potasiu, sarea de potasiu a
                         | 2,3-dihidro-3-oxobenziso-sulfonazol,
                         | sarea de potasiu monohidrata a
                         | 1,2-benzisoliazolin-3-on, 1,1-dioxid
 Einecs                  |
 Numarul E               | E 954
 Formula chimica         | C7H4KNO3S - H2O
 Masa moleculara relativa| 239,77
 Compozitie              | Minim 99% si maxim 101% de C7H4KNO3S raportat la
                         | substanta uscata
 Descriere               | Cristale albe sau pudra alba cristalina, inodora sau
                         | cu un miros slab aromatizat, cu gust dulce intens
                         | chiar in solutiile foarte diluate. Putere de
                         | indulcire de aproximativ 300 - 500 de ori mai mare
                         | decat zaharoza
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa. Putin solubila in etanol.
                         |
 Puritatea               |
 Pierderi la uscare      | Maxim 8% (120 grade C, patru ore)
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Seleniu                 | Maxim 30 mg/kg raportat la substanta uscata
 Plumb                   | Maxim 1 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg sub forma de plumb, raportat la
                         | substanta uscata
 Acid benzoic si         | La 10 ml de solutie 1 la 20, la care s-au adaugat
 salicilic               | anterior 5 picaturi de acid acetic, se adauga trei
                         | picaturi de solutie apoasa aproximativ molara de
                         | clorura ferica. Nu se precipita si nu se coloreaza in
                         | violet.
 o-toluen-sulfonamida    | Maxim 10 mg/kg raportat la substanta uscata
 p-toluen-sulfonamida    | Maxim 10 mg/kg raportat la substanta uscata
 Acid p-sulfonamido-     | Maxim 25 mg/kg raportat la substanta uscata
 benzoic                 |
 Substante usor          | Absente
 carbonizabile           |

 E 957 - TAUMATINA

 Sinonime                |
                         |
 Definitie               |
 Denumirea chimica       | Taumatina se obtine prin extractia apoasa
                         | (pH 2,5-4) a fructului din familia Thaumatococcus
                         | daniellii (Benth) si se formeaza in principal din
                         | proteinele de taumatina I si taumatina II si din
                         | cantitati neinsemnate de constituenti ai
                         | plantelor provenind din materii prime.
 Einecs                  | 258-822-2-
 Numarul E               | E 957
 Formula chimica         | Polipeptida de 207 aminoacizi
 Masa moleculara relativa| Taumatina I 22209
                         | Taumatina II 22293
 Compozitie              | Minim 16% azot raportat la substanta uscata,
                         | echivalent cu minim 94% proteine (N x 5,8)
 Descriere               | Pudra de culoarea smantanii, inodora si cu gust dulce
                         | intens. Putere de indulcire de aproximativ
                         | 2000 - 3000 de ori mai mare decat zaharoza
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa, insolubila in acetona.
 Puritatea               |
                         |
 Pierderi la uscare      | Maxim 9% (105 grade C la greutate constanta)
 Carbohidrati            | Maxim 3% raportat la substanta uscata
 Cenusa sulfatata        | Maxim 2% raportat la substanta uscata
 Aluminiu                | Maxim 100 mg/kg raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Plumb                   | 3 mg/kg raportat la substanta uscata
 Criterii microbiologice | Numar total de aerobi: max 1.000/g.
                         | Escherichia coli: absent la 1 g

 E 959 - DIHYDROCHALCON DE NEOHESPERIDINA

 Sinonime                | Neohesperidina dihydrochalcon, NHDC, hesperidina
                         | dihidrochalcon-4'-beta-neohesperidosita,
                         | neohesperidina DC
                         |
 Definitie               |
 Denumirea chimica       | 2-O-alfa-L-ramnopiranozil-4'-beta-D-glucopiranosil
                         | hesperidina dihidrocalcon; se obtine prin
                         | hidrogenarea catalitica a neohesperidinei
 Einecs                  | 243-978-6
 Numarul E               | E 959
 Formula chimica         | C28H36O15
 Masa moleculara relativa| 612,6
 Compozitie              | Minim 96% raportat la substanta uscata
 Descriere               | Pudra cristalina de culoare alba, inodora si cu gust
                         | dulce intens. Pulbere de indulcire de aproximativ
                         | 1000 - 1800 de ori mai mare decat zaharoza
                         |
 Identificare            |
 A. Solubilitate         | Foarte solubila in apa calda, putin solubil in apa
                         | rece, insolubila in eter si benzen
 B. Absorbtia maxima in  | 282 - 283 nm pentru o solutie de 2 mg in 100 ml
    ultraviolet          | metanol
 C. Testul Neu           | Se dizolva aproximativ 10 mg neohesperidina DC in
                         | 1 ml de metanol, se adauga 1 ml de solutie
                         | metanolica, 1% de 2-aminoetil difenil borat. Se
                         | obtine culoarea galben deschis.
                         |
 Puritatea               |
 Pierderi la uscare      | Maxim 11% (105 grade C, trei ore)
 Cenusa sulfatata        | Maxim 0,2% raportat la substanta uscata
 Arsen                   | Maxim 3 mg/kg raportat la substanta uscata
 Plumb                   | Maxim 2 mg/kg raportat la substanta uscata
 Metale grele            | Maxim 10 mg/kg ca Pb, raportat la substanta uscata

    ANEXA 17
    la Norme

       CRITERII SPECIFICE DE PURITATE PENTRU ALTI ADITIVI ALIMENTARI

 E 200 - ACID SORBIC

 Definitie               |
 Denumirea chimica       | Acid sorbic
                         | Acid trans, trans-hexa-2,4-dienoic
 Einecs                  | 203-768-7
 Formula chimica         | C6H8O2
 Masa moleculara         | 112,12
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Cristale incolore in forma de ac sau pudra pulbere
                         | alba, cu un miros caracteristic usor si care nu
                         | prezinta modificari de culoare dupa 90 minute de
                         | incalzire la 105 grade C
                         |
 Identificare            |
 A. Intervalul de topire | Intre 133 si 135 grade C, dupa uscare in vid timp de
                         | patru ore intr-un desicator de acid sulfuric
 B. Spectrometrie        | O solutie de izopropanol (1 in 4.000.000) are
                         | absorbtie maxima la 254 +/- 2 nm
 C. Rezultat pozitiv     |
    pentru legaturile    |
    duble                |
 D. Punct de sublimare   | 80 grade C
                         |
 Puritate                |
 Continut de apa         | Maxim 0,5% (metoda Karl Fischer)
 Cenusa sulfatata        | Maxim 0,2%
 Aldehide                | Maxim 0,1% (exprimate in formaldehida)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 202 - SORBAT DE POTASIU

 Definitie               |
 Denumirea chimica       | Sorbat de potasiu
                         | (E,E)-hexa-2,4-dienoat de potasiu
                         | Sare de potasiu a acidului trans,
                         | trans-hexa-2,4-dienoic
 Einecs                  | 246-376-1
 Formula chimica         | C6H7O2K
 Masa moleculara         | 150,22
 Compozitie              | Minim 99% raportat la substanta uscata
 Descriere               | Pudra cristalina alba care nu prezinta modificari de
                         | culoare dupa 90 de minute de incalzire la 105 grade C
                         |
 Identificare            |
 A. Intervalul de topire |
    a acidului sorbic    |
    izolat prin          |
    acidifiere si        |
    nerecristalizat la   |
    133 - 135 grade C    |
    dupa uscare in vid   |
    intr-un desicator de |
    acid sulfuric        |
 B. Teste pozitive ale   |
    potasiului si ale    |
    legaturilor duble    |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 1% (105 grade C, 3 ore)
 Aciditate sau           | Maxim 1% (exprimata in acid ascorbic sau K2CO3)
 alcalinitate            |
 Aldehide                | Maxim 0,1%, exprimate in formaldehide
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 203 - SORBAT DE CALCIU

 Definitie               |
 Denumirea chimica       | Sorbat de calciu
                         | Saruri de calciu ale acidului trans,
                         | trans-hexa-2,4-dienoic
 Einecs                  | 231-321-6
 Formula chimica         | C12H14O4Ca
 Masa moleculara         | 262,32
 Compozitie              | Minim 98%, raportat la substanta uscata
 Descriere               | Pudra fina alba cristalina care nu prezinta
                         | modificari de culoare dupa 90 minute de incalzire la
                         | 105 grade C
                         |
 Identificare            |
 A. Intervalul de topire |
    a acidului sorbic    |
    izolat prin          |
    acidifiere si        |
    nerecristalizat      |
    la 133 - 135 grade C |
    dupa uscare in vid   |
    intr-un desicator de |
    acid sulfuric        |
 B. Teste pozitive ale   |
    calciului si ale     |
    legaturilor duble    |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 2%, determinata prin uscare in vid timp de
                         | patru ore intr-un desicator de acid sulfuric
 Aldehide                | Maxim 0,1% (exprimate in formaldehide)
 Fluoruri                | Maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 210 - ACID BENZOIC

 Definitie               |
 Denumirea chimica       | Acid benzoic
                         | Acid benzencarboxilic
                         | Acid fenilcarboxilic
 Einecs                  | 200-618-2
 Formula chimica         | C7H6O2
 Masa moleculara         | 122,12
 Compozitie              | Minim 99,5%, raportat la substanta anhidra
 Descriere               | Pudra alba cristalina
                         |
 Identificare            |
 A. Interval de topire   | 121,5 - 123,5 grade C
 B. Teste pozitive de    |
    sublimare si pentru  |
    determinarea         |
    benzoatului          |

 Puritate                |
 Pierdere la deshidratare| Maxim 0,5% dupa uscare cu acid sulfuric timp de trei
                         | ore
 pH                      | Aproximativ 4 (solutie apoasa)
 Cenusa sulfatata        | Maxim 0,05%
 Compusi organici        | Maxim 0,07%, exprimati in clor corespunzand unui
 clorurati               | procent de 0,3%, calculat in acid monoclorobenzoic
 Substante usor oxidabile| La 100 ml apa se adauga 1,5 ml de acid sulfuric, se
                         | incalzeste pana la punctul de fierbere si se adauga
                         | picaturi de 0,1 N KMnO4, pana se obtine culoarea roz
                         | care persista timp de 30 secunde. Se dizolva 1 g de
                         | proba, cantarit cu o precizie de mg, in solutia
                         | incalzita, si se titreaza cu 0,1 N KMnO4 pana se
                         | obtine culoarea roz care persista timp de 15 secunde.
                         | Nu este necesar mai mult de 0,5 ml.
 Substante usor          | O solutie la rece de 0,5 g de acid benzoic
 carbonizabile           | in 5 ml de acid sulfuric de 94,5 - 95,5% nu trebuie
                         | sa prezinte o culoare mai intensa decat cea a
                         | lichidului de referinta continand 0,2 ml
                         | de clorura de cobalt STC*1), 0,3 ml de clorura de
                         | fier STC*2), 0,1 ml de sulfat de cupru STC*3) si
                         | 4,4 ml apa.
 Acizi policiclici       | La acidifierea fractionata a solutiei neutralizate de
                         | acid benzoic, primul precipitat nu trebuie sa aiba un
                         | punct de topire diferit de cel al acidului benzoic
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |
------------
    *1) Clorura de cobalt STC: se dizolva aproximativ 65 grame clorura de cobalt CoCl2 6H2O intr-un amestec de 25 ml acid clorhidric si 975 ml apa, suficient pentru a obtine un volum total de 1 litru. Se introduc exact 5 ml din aceasta solutie intr-un balon cu baza rotunda, continand 250 ml solutie de iod, la care se adauga 5 ml peroxid de hidrogen de 3%, apoi 15 ml solutie hidroxid de sodiu de 20% . Se fierbe timp de 10 minute, se lasa la racit, se adauga 2 g iodura de potasiu si 20 ml de acid sulfuric de 25% . Dupa dizolvarea totala a precipitatului, se titreaza iodul cu tiosulfat de sodiu (0,1 N) in prezenta amidonului ST*). 1 ml tiosulfat de sodiu (0,1N) corespunde unei cantitati de 23,80 mg CoCl2 6H2O. Se ajusteaza volumul final al solutiei adaugand un amestec de acid clorhidric si apa, suficient pentru a obtine o solutie care sa contina 59,5 mg de CoCl2 6H2O pe ml.
    *2) Clorura ferica STC: se dizolva aproximativ 55 g de clorura ferica intr-un amestec de 25 ml acid clorhidric si 975 ml apa, suficient pentru a obtine un volum total de 1 litru. Se introduc 10 ml din aceasta solutie intr-un balon cu baza rotunda, continand 250 ml solutie de iod, se adauga 15 ml apa si 3 g iodura de potasiu; amestecul se lasa timp de 15 minute in repaus. Se dilueaza cu 100 ml apa apoi se titreaza iodul eliberat cu tiosulfat de sodiu (0,1 N) in prezenta amidonului ST*). 1 ml tiosulfat de sodiu (0,1 N) corespunde unei cantitati de 27,03 mg FeCl3 6H2O. Se ajusteaza volumul final al solutiei adaugand un amestec de acid clorhidric si apa, suficient pentru a obtine o solutie care sa contina 45 mg de FeCl3 6H2O pe ml.
    *3) Sulfat de cupru STC: se dizolva aproximativ 65 g sulfat de cupru CuSO4 5H2O intr-un amestec de 25 ml acid clorhidric si 975 ml de apa, suficient pentru a obtine un volum total de 1 litru. Se introduc 10 ml din aceasta solutie intr-un balon cu baza rotunda, continand 250 ml solutie iodata, se adauga 40 ml apa, 4 ml acid acetic si 3 g iodura de potasiu. Se titreaza iodul liber cu tiosulfat de sodiu (0,1 N) in prezenta amidonului ST*). 1 ml de tiosulfat de sodiu (0,1 N) corespunde unei cantitati de 24,97 mg CuSO4 5H2O. Se ajusteaza volumul final al solutiei adaugand un amestec de acid clorhidric si apa, suficient pentru a obtine o solutie care sa contina 62,4 mg de CuSO4 5H2O pe ml.
   *) Amidon ST: se titreaza 0,5 g amidon (amidon de cartof, amidon de porumb din amidon solubil) cu 5 ml apa; se adauga la pasta rezultata o cantitate suficienta de apa pentru a obtine un volum total de 100 ml, amestecand permanent. Se fierbe timp de cateva minute, se lasa la racit si se filtreaza. Amidonul trebuie preparat recent.

 E 211 - BENZOAT DE SODIU

 Definitie               |
 Denumirea chimica       | Benzoat de sodiu
                         | Sare de sodiu a acidului benzencarboxilic
                         | Sare de sodiu a acidului fenilcarboxilic
 Einecs                  | 208-534-8
 Formula chimica         | C7H5O2Na
 Masa moleculara         | 144,11
 Compozitie              | Minim 99% din C7H5O2Na dupa uscare la 105 grade C
                         | timp de patru ore
 Descriere               | Pudra alba, aproape inodora, cristalina sau granule
                         |
 Identificare            |
 A. Solubilitate         | Usor solubil in apa, greu solubil in etanol
 B. Intervalul de topire | Intervalul de topire a acidului benzoic izolat prin
    pentru acidul benzoic| acidifiere si nerecristalizat este
                         | 121,5 - 123,5 grade C, dupa uscare intr-un desicator
                         | de acid sulfuric
 C. Teste pozitive ale   |
    benzoatului si       |
    sodiului             |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 1,5%, dupa uscare la 105 grade C timp de 4 ore
 Substante usor oxidabile| La 100 ml apa se adauga 1,5 ml de acid sulfuric, se
                         | incalzeste pana la punctul de fierbere si se adauga
                         | picaturi de 0,1 N KMnO4, pana se obtine culoarea roz
                         | care persista timp de 30 secunde. Se dizolva 1 g de
                         | proba, cantarit cu o precizie de mg, in solutia
                         | incalzita, si se titreaza cu 0,1 N KMnO4 pana
                         | se obtine culoarea roz care persista timp de 15
                         | secunde. Nu este necesar mai mult de 0,5 ml.
 Acizi policiclici       | La acidifierea fractionata a solutiei neutralizate de
                         | benzoat de sodiu, primul precipitat nu trebuie sa
                         | aiba un interval de topire diferit de cel al acidului
                         | benzoic.
 Compusi organici        | Maxim 0,06%, exprimati in clor corespunzand unui
 clorurati               | procent de 0,25%, calculat in acid monoclorobenzoic
 Grad de aciditate sau   | Neutralizarea unui gram de benzoat de sodiu, in
 alcalinitate            | prezenta fenolftaleinei nu necesita mai mult de
                         | 0,25 ml de 0,1 N NaOH sau 0,1 N HCl.
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 212 - BENZOAT DE POTASIU

 Definitie               |
 Denumirea chimica       | Benzoat de potasiu
                         | Sare de potasiu a acidului benzencarboxilic
                         | Sare de potasiu a acidului fenilcarboxilic
 Einecs                  | 209-481-3
 Formula chimica         | C7H5KO2 3H2O
 Masa moleculara         | 214,27
 Compozitie              | Minim 99% C7H5O2K dupa uscare la 105 grade C la
                         | greutate constanta
 Descriere               | Pudra alba cristalina
                         |
 Identificare            |
 A. Intervalul de topire |
    a acidului benzoic   |
    izolat prin          |
    acidifiere si        |
    nerecristalizat la   |
    121,5 - 123,5 grade C|
    dupa uscare in       |
    vid intr-un desicator|
    de acid sulfuric     |
 B. Teste pozitive ale   |
    benzoatului si ale   |
    potasiului           |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 26,5%, determinata prin uscare la 105 grade C
 Compusi organici        | Maxim 0,06%, exprimati in clor corespunzand unui
 clorurati               | procent de 0,25%, calculat in acid monoclorobenzoic
 Substante usor oxidabile| La 100 ml apa se adauga 1,5 ml de acid sulfuric, se
                         | incalzeste pana la punctul de fierbere si se adauga
                         | picaturi de 0,1 N KMnO4, pana se obtine culoarea roz
                         | care persista timp de 30 secunde. Se dizolva 1 g de
                         | proba, cantarit cu o precizie de mg, in solutia
                         | incalzita, si se titreaza cu 0,1 N KMnO4 pana se
                         | obtine culoarea roz care persista timp de 15 secunde.
                         | Nu este necesar mai mult de 0,5 ml.
 Substante usor          | O solutie la rece de 0,5 g de acid benzoic in 5 ml de
 carbonizabile           | acid sulfuric de 94,5 - 95,5% nu trebuie sa prezinte
                         | o culoare mai intensa decat cea a lichidului de
                         | referinta continand 0,2 ml de clorura de cobalt STC,
                         | 0,3 ml de clorura de fier STC, 0,1 ml de sulfura de
                         | cupru STC si 4,4 ml apa.
 Acizi policiclici       | La acidifierea fractionata a unei solutii
                         | (neutralizate) de benzoat de potasiu, primul
                         | precipitat nu trebuie sa aiba un interval de topire
                         | diferit de cel al acidului benzoic.
 Grad de aciditate sau   | Neutralizarea unui gram de benzoat de potasiu, in
 alcalinitate            | prezenta fenolftaleinei nu necesita mai mult de
                         | 0,25 ml de 0,1 N NaOH sau 0,1 N HCl.
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 213 - BENZOAT DE CALCIU

 Sinonime                | Benzoat de monocalciu
                         |
 Definitie               |
 Denumirea chimica       | Benzoat de calciu
                         | Dibenzoat de calciu
 Einecs                  | 218-235-4
 Formula chimica         | Anhidra: C14H10O4Ca
                         | Monohidrat: C14H10O4Ca H2O
                         | Trihidrat: C14H10O4Ca 3H2O
 Masa moleculara         | Anhidra:    282,31
                         | Monohidrat: 300,32
                         | Trihidrat:  336,36
 Compozitie              | Minim 99% dupa uscare la 105 grade C
 Descriere               | Cristale albe sau incolore, sau pudra alba
                         |
 Identificare            |
 A. Intervalul de topire |
    a acidului benzoic   |
    izolat prin          |
    acidifiere si        |
    nerecristalizat este |
    121,5 - 123,5 grade C|
    dupa uscare in vid   |
    intr-un desicator de |
    acid sulfuric        |
 B. Teste pozitive ale   |
    benzoatului si ale   |
    calciului            |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 17,5%, determinata prin uscare la 105 grade C
                         | la greutate constanta
 Materie insolubila in   | Maxim 0,3%
 apa                     |
 Compusi organici        | Maxim 0,06%, exprimati in clor corespunzand unui
 clorurati               | procent de 0,25%, calculat in acid monoclorobenzoic
 Substante usor oxidabile| La 100 ml apa se adauga 1,5 ml de acid sulfuric, se
                         | incalzeste pana la punctul de fierbere si se adauga
                         | picaturi de 0,1 N KMnO4, pana se obtine culoarea roz
                         | care persista timp de 30 secunde. Se dizolva 1 g de
                         | proba, cantarit cu o precizie de mg, in solutia
                         | incalzita, si se titreaza cu 0,1 N KMnO4 pana se
                         | obtine culoarea roz care persista timp de 15 secunde.
                         | Nu este necesar mai mult de 0,5 ml.
 Substante usor          | O solutie la rece de 0,5 g de acid benzoic in 5 ml de
 carbonizabile           | acid sulfuric de 94,5 - 95,5% nu trebuie sa prezinte
                         | o culoare mai intensa decat cea a lichidului de
                         | referinta continand 0,2 ml de clorura de cobalt STC,
                         | 0,3 ml de clorura de fier STC, 0,1 ml de sulfura de
                         | cupru STC si 4,4 ml apa.
 Acizi policiclici       | La acidifierea fractionata a unei solutii
                         | (neutralizate) de benzoat de calciu, primul
                         | precipitat nu trebuie sa aiba un interval de topire
                         | diferit de cel al acidului benzoic.
 Grad de aciditate sau   | Neutralizarea unui gram de benzoat de calciu, in
 alcalinitate            | prezenta fenolftaleinei nu necesita mai mult de
                         | 0,25 ml de 0,1 N NaOH sau 0,1 N HCl.
 Fluorura                | Maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 214 - p-HIDROXIBENZOAT DE ETIL

 Sinonime                | Etilparaben
                         | p-oxibenzoat de etil
 Definitie               |
 Denumirea chimica       | p-hidroxibenzoat de etil
                         | Ester etilic al acidului p-hidroxibenzoic
 Einecs                  | 204-399-4
 Formula chimica         | C9H10O3
 Masa moleculara         | 166,8
 Compozitie              | Minim 99,5% dupa uscare timp de doua ore la
                         | 80 grade C
 Descriere               | Cristale mici incolore, aproape inodore, sau pudra
                         | cristalina, alba
                         |
 Identificare            |
 A. Interval de topire   | 115 - 118 grade C
 B. Test pozitiv pentru  | Intervalul de topire a acidului p-hidroxibenzoic
    p-hidroxibenzoat     | izolat prin acidifiere si nerecristalizat la
                         | 213 - 217 grade C dupa uscare in vid intr-un
                         | desicator de acid sulfuric
 C. Test pozitiv pentru  |
    alcool               |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,5% dupa uscare timp de doua ore la 80 grade C
 Cenusa sulfatata        | Maxim 0,05%
 Acid p-hidroxibenzoic   | Maxim 0,35% exprimate in acid p-hidroxibenzoic
 si acid salicilic       |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 215 - SAREA DE SODIU A p-HIDROXIBENZOATULUI DE ETIL

 Definitie               |
 Denumirea chimica       | Etil p-hidroxibenzoat de sodiu
                         | Derivat de sodiu al esterului etilic al acidului
                         | p-hidroxibenzoic
 Einecs                  | 252-487-6
 Formula chimica         | C9H9O3Na
 Masa moleculara         | 188,8
 Compozitie              | Minim 83% ester etilic al acidului p-hidroxibenzoic
                         | raportat la substanta uscata
 Descriere               | Pudra cristalina higroscopica, alba
                         |
 Identificare            |
 A. Interval de topire   | 115 - 118 grade C, dupa uscare in vid intr-un
                         | desicator de acid sulfuric
 B. Test pozitiv pentru  | Intervalul de topire a acidului p-hidroxibenzoic
    p-hidroxibenzoat     | derivat din proba este de 213 - 217 grade C
 C. Test pozitiv pentru  |
    sodiu                |
 D. pH-ul unei solutii   |
    apoase de 0,1%       |
    trebuie sa se situeze|
    intre 9,9 si 10,3    |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 5%, determinata de uscare in vid intr-un
                         | desicator de acid sulfuric
 Cenusa sulfatata        | 37 - 39%
 Acid p-hidroxibenzoic   | Maxim 0,35% exprimate in acid p-hidroxibenzoic
 si acid salicilic       |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 216 - p-HIDROXIBENZOAT DE PROPIL

 Sinonime                | Propilparaben
                         | p-oxibenzoat de propil
 Definitie               |
 Denumirea chimica       | p-hidroxibenzoat de propil
                         | Ester n-propilic al acidului p-hidroxibenzoic
 Einecs                  | 202-307-7
 Formula chimica         | C10H12O3
 Masa moleculara         | 180,21
 Compozitie              | Minim 99,5% dupa uscare timp de doua ore la
                         | 80 grade C
 Descriere               | Cristale mici, incolore, aproape inodore, sau pudra
                         | cristalina, alba
                         |
 Identificare            |
 A. Interval de topire   | 95 - 97 grade C dupa uscare timp de doua ore la
                         | 80 grade C
 B. Test pozitiv pentru  | Intervalul de topire a acidului p-hidroxibenzoic
    p-hidroxibenzoat     | derivat din proba este de 213 - 217 grade C
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,5% dupa uscare timp de doua ore la 80 grade C
 Cenusa sulfatata        | Maxim 0,05%
 Acid p-hidroxibenzoic   | Maxim 0,35% exprimate in acid p-hidroxibenzoic
 si acid salicilic       |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 217 - SAREA DE SODIU A p-HIDROXIBENZOATULUI DE PROPIL

 Definitie               |
 Denumirea chimica       | Propil p-hidroxibenzoat de sodiu
                         | Derivat de sodiu al esterului n-propilic al acidului
                         | p-hidroxibenzoic
 Einecs                  | 252-488-1
 Formula chimica         | C10H11O3Na
 Masa moleculara         | 202,21
 Compozitie              | Minim 85% ester n-propilic al acidului
                         | p-hidroxibenzoic raportat la substanta anhidra
 Descriere               | Pudra cristalina higroscopica alba sau albicioasa
                         |
 Identificare            |
 A. Intervalul de topire |
    a esterului izolat   |
    prin acidifiere si   |
    nerecristalizat este |
    94 - 97 grade C dupa |
    uscare in vid intr-un|
    desicator de acid    |
    sulfuric             |
 B. Test pozitiv pentru  |
    sodiu                |
 C. Solutia apoasa de    |
    0,1% trebuie sa aiba |
    un pH intre 9,8      |
    si 10,2              |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 5%, determinat prin uscare in vid intr-un
                         | desicator de acid sulfuric
 Cenusa sulfatata        | 34 - 36%
 Acid p-hidroxibenzoic   | Maxim 0,35% exprimate in acid p-hidroxibenzoic
 si acid salicilic       |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 218 - p-HIDROXIBENZOAT DE METIL

 Sinonime                | Metilparaben
                         | p-oxibenzoat de metil
                         |
 Definitie               |
 Denumirea chimica       | p-hidroxibenzoat de metil
                         | Ester metilic al acidului p-hidroxibenzoic
 Einecs                  | 243-171-5
 Formula chimica         | C8H8O3
 Masa moleculara         | 152,15
 Compozitie              | Minim 99% dupa uscare timp de doua ore la 80 grade C
 Descriere               | Cristale mici incolore, aproape inodore sau pudra
                         | cristalina alba
                         |
 Identificare            |
 A. Interval de topire   | 125 - 128 grade C
 B. Test pozitiv pentru  | Intervalul de topire pentru acidul p-hidroxibenzoat
    p-hidroxibenzoat     | derivat din proba este de 213 - 217 grade C dupa
                         | uscare timp de doua ore la 80 grade C
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,5%, dupa uscare timp de doua ore la
                         | 80 grade C
 Cenusa sulfatata        | Maxim 0,05%
 Acid p-hidroxibenzoic   | Maxim 0,35% exprimate in acid p-hidroxibenzoic
 si acid salicilic       |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 219 - SAREA DE SODIU A p-HIDROXIBENZOATULUI DE METIL

 Definitie               |
 Denumirea chimica       | Metil p-hidroxibenzoat de sodiu
                         | Derivat de sodiu al esterului metilic al acidului
                         | p-hidroxibenzoic
 Formula chimica         | C8H7O3Na
 Masa moleculara         | 174,15
 Compozitie              | Minim 99,5% raportat la substanta anhidra
 Descriere               | Pudra higroscopica, alba
                         |
 Identificare            |
 A. Dupa spalare in apa  |
    si uscare timp de    |
    2 ore la 80 grade C, |
    precipitatul alb     |
    obtinut prin         |
    acidifiere cu acid   |
    clorhidric a unei    |
    solutii apoase de 10%|
    (greutate/volum) a   |
    derivatului de sodiu |
    al esterului metilic |
    al acidului          |
    p-hidroxibenzoic     |
    (utilizand o hartie  |
    de turnesol ca       |
    indicator) are un    |
    interval de topire   |
    intre 125 - 128      |
    grade C.             |
 B. Test pozitiv pentru  |
    sodiu                |
 C. Solutia apoasa de    |
    0,1% care nu contine |
    dioxid de carbon are |
    pH-ul cuprins intre  |
    9,7 si 10,3          |
                         |
 Puritate                |
 Continut de apa         | Maxim 5% (metoda Karl Fischer)
 Cenusa sulfatata        | 40 - 44,5% raportat la substanta anhidra
 Acid p-hidroxibenzoic   | Maxim 0,35% exprimate in acid p-hidroxibenzoic
 si acid salicilic       |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 220 - ANHIDRIDA SULFUROASA

 Definitie               |
 Denumirea chimica       | Dioxid de sulf
                         | Anhidrida a acidului sulfuros
 Einecs                  | 231-195-2
 Formula chimica         | SO2
 Masa moleculara         | 64,07
 Compozitie              | Minim 99%
 Descriere               | Gaz incolor neinflamabil cu un miros sufocant
                         |
 Identificare            |
 A. Test pozitiv pentru  |
    substantele          |
    sulfuroase           |
                         |
 Puritate                |
 Continut de apa         | Maxim 0,05%
 Reziduuri nevolatile    | Maxim 0,01%
 Trioxid de sulf         | Maxim 0,1%
 Seleniu                 | Maxim 10 mg/kg
 Alte gaze care in mod   | Absente
 normal nu intra in      |
 compozitia aerului      |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 221 - SULFIT DE SODIU

 Definitie               |
 Denumirea chimica       | Sulfit de sodiu (anhidru sau heptahidrat)
 Einecs                  | 231-821-4
 Formula chimica         | Anhidru: Na2SO3
                         | Heptahidrat: Na2SO3 7H2O
 Masa moleculara         | Anhidru: 126,04
                         | Heptahidrat: 252,16
 Compozitie              | Anhidru: Minim 95% Na2SO4 si Minim 48% SO2
                         | Heptahidrat: Minim 48% Na2SO4 si Minim 24% SO2
 Descriere               | Pudra alba cristalina sau cristale incolore
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sulfit si sodiu      |
 B. Solutia (anhidra) de |
    10% sau solutia      |
    (heptahidrata) de 20%|
    are pH-ul cuprins    |
    intre 8,5 si 11,5    |
                         |
 Puritate                |
 Tiosulfat               | Maxim 0,1% raportat la continutul de SO2
 Fier                    | Maxim 50 mg/kg raportat la continutul de SO2
 Seleniu                 | Maxim 10 mg/kg raportat la continutul de SO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 222 - BISULFIT DE SODIU

 Definitie               |
 Denumirea chimica       | Bisulfit de sodiu
                         | Hidrogensulfit de sodiu
 Einecs                  | 231-921-4
 Formula chimica         | NaHSO3 in solutie apoasa
 Masa moleculara         | 104,06
 Compozitie              | Minim 32% g/g NaHSO3
 Descriere               | Solutie limpede incolora spre galbena
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sulfit si sodiu      |
 B. Solutia apoasa de 10%|
    are pH-ul cuprins    |
    intre 2,5 si 5,5     |
                         |
 Puritate                |
 Fier                    | Maxim 50 mg/kg Na2SO3 raportat la continutul de SO2
 Seleniu                 | Maxim 10 mg/kg raportat la continutul de SO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 223 - METABISULFIT DE SODIU

 Sinonime                | Pirosulfit
                         | Pirosulfit de sodiu
                         |
 Definitie               |
 Denumirea chimica       | Disulfit de sodiu
                         | Pentaoxodiosulfat disodic
 Einecs                  | 231-673-0
 Formula chimica         | Na2S2O5
 Masa moleculara         | 190,11
 Compozitie              | Minim 95% Na2S2O5 si Minim 64% SO2
 Descriere               | Cristale sau pudra cristalina alba
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sulfit si sodiu      |
 B. Solutia apoasa de 10%|
    are pH-ul cuprins    |
    intre 4,0 si 5,5     |
                         |
 Puritate                |
 Tiosulfat               | Maxim 0,1% raportat la continutul de SO2
 Fier                    | Maxim 50 mg/kg raportat la continutul de SO2
 Seleniu                 | Maxim 10 mg/kg raportat la continutul de SO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 224 - METABISULFIT DE POTASIU

 Sinonime                | Pirosulfit de potasiu
 Definitie               |
 Denumirea chimica       | Disulfit de potasiu
                         | Pentaoxodiosulfat potasic
 Einecs                  | 240-795-3
 Formula chimica         | K2S2O5
 Masa moleculara         | 222,33
 Compozitie              | Minim 90% K2S2O5 si minim 51,8% SO2, restul fiind
                         | compus aproape in totalitate din sulfat de potasiu
 Descriere               | Cristale incolore sau pudra cristalina alba
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sulfit si potasiu    |
                         |
 Puritate                |
 Tiosulfat               | Maxim 0,1% raportat la continutul de SO2
 Fier                    | Maxim 50 mg/kg raportat la continutul de SO2
 Seleniu                 | Maxim 10 mg/kg raportat la continutul de SO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 226 - SULFIT DE CALCIU

 Definitie               |
 Denumirea chimica       | Sulfit de calciu
 Einecs                  | 218-235-4
 Formula chimica         | CaSO3 2H2O
 Masa moleculara         | 156,17
 Compozitie              | Minim 95% CaSO3 2H2O si minim 39% SO2
 Descriere               | Cristale albe sau pudra cristalina alba
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sulfit si calciu     |
                         |
 Puritate                |
 Fier                    | Maxim 50 mg/kg raportat la continutul de SO2
 Seleniu                 | Maxim 10 mg/kg raportat la continutul de SO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 227 - BISULFIT DE CALCIU

 Definitie               |
 Denumirea chimica       | Bisulfit de calciu
                         | Hidrogensulfit de calciu
 Einecs                  | 237-423-7
 Formula chimica         | Ca(HSO3)2
 Masa moleculara         | 202,22
 Compozitie              | 6 - 8% (greutate/volum) dioxid de sulf si
                         | 2,5 - 3,5% (greutate/volum) dioxid de calciu
                         | corespunzand unui procent de 10 - 14%
                         | (greutate/volum) de bisulfit de calciu Ca(HSO3)2
 Descriere               | Solutie apoasa verde-galbena limpede avand un miros
                         | distinct de dioxid de sulf
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sulfit si calciu     |
                         |
 Puritate                |
 Fier                    | Maxim 50 mg/kg raportat la continutul de SO2
 Seleniu                 | Maxim 10 mg/kg raportat la continutul de SO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)

 E 228 - BISULFIT DE POTASIU

 Definitie               |
 Denumirea chimica       | Bisulfit de potasiu
                         | Hidrogensulfit de potasiu
 Einecs                  | 231-870-1
 Formula chimica         | KHSO3 in solutie apoasa
 Masa moleculara         | 120,17
 Compozitie              | Minim 280 g KHSO3 per litru (sau 150 g SO2 per litru)
 Descriere               | Solutie apoasa incolora limpede
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sulfit si potasiu    |
                         |
 Puritate                |
 Fier                    | Maxim 50 mg/kg raportat la continutul de SO2
 Seleniu                 | Maxim 10 mg/kg raportat la continutul de SO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 230 - BIFENIL

 Sinonime                | Difenil
                         |
 Definitie               |
 Denumirea chimica       | 1,1'-bifenil
                         | Fenilbenzen
 Einecs                  | 202-163-5
 Formula chimica         | C12H10
 Masa moleculara         | 154,20
 Compozitie              | Minim 99,8%
 Descriere               | Cristale albe sau galben deschis spre chihlimbar
                         | avand un miros caracteristic
                         |
 Identificare            |
 A. Interval de topire   | 68,5 - 70,5 grade C
 B. Interval de distilare| Se distileaza complet intr-un interval de 2,5 grade C
                         | cuprins intre 252,5 - 257,5 grade C
                         |
 Puritate                |
 Benzen                  | Maxim 10 mg/kg
 Amine aromatice         | Maxim 2 mg/kg (exprimate in anilina)
 Derivati fenolici       | Maxim 5 mg/kg (exprimate in fenol)
 Substante usor          | O solutie la rece de 0,5 g de bifenil in 5 ml de acid
 carbonizabile           | sulfuric de 94,5 - 95,5% nu trebuie sa prezinte o
                         | culoare mai intensa decat cea a lichidului de
                         | referinta continand 0,2 ml de clorura de cobalt STC,
                         | 0,3 ml de clorura de fier STC, 0,1 ml de sulfura de
                         | cupru STC si 4,4 ml apa.
 Trifenil si derivati    | Maxim 0,2%
 polifenilici superiori  |
 Hidrocarburi aromatice  | Absente
 policiclice             |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 231 - ORTOFENILFENOL

 Sinonime                | Ortoxenol
                         |
 Definitie               |
 Denumirea chimica       | (1,1'-bifenil)-2-ol
                         | 2-hidroxidifenil
                         | o-hidroxidifenil
 Einecs                  | 201-993-5
 Formula chimica         | C12H10O
 Masa moleculara         | 170,20
 Compozitie              | Minim 99%
 Descriere               | Pudra cristalina alba sau galbui deschis
                         |
 Identificare            |
 A. Interval de topire   | 56 - 58 grade C
 B. Test pozitiv pentru  | La adaugarea unei solutii de clorura ferica de 10%
    fenolat              | la o solutie de etanol (1 g in 10 ml) se obtine o
                         | culoare verde
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,05%
 Oxid de fenil           | Maxim 0,3%
 p-fenilfenol            | Maxim 0,1%
 1-naftol                | Maxim 0,01%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 232 - ORTOFENILFENOL DE SODIU

 Sinonime                | Ortofenilfenat de sodiu
                         | Sare de sodiu de ortofenilfenol
                         |
 Definitie               |
 Denumirea chimica       | Ortofenilfenol de sodiu
 Einecs                  | 205-055-6
 Formula chimica         | C12H9ONa 4H2O
 Masa moleculara         | 264,26
 Compozitie              | Minim 97% C12H9ONa 4H2O
 Descriere               | Pudra cristalina alba sau galbui deschis
                         |
 Identificare            |
 A. Teste pozitive pentru|
    fenolat si sodiu     |
 B. Intervalul de topire |
    a ortofenilifeonului |
    izolat prin          |
    acidifiere si        |
    nerecristalizat      |
    derivat din proba,   |
    este de 56 - 58      |
    grade C dupa uscare  |
    in vid intr-un       |
    desicator de acid    |
    sulfuric             |
 C. Solutia apoasa de 2% |
    trebuie sa aiba un pH|
    cuprins intre 11,1   |
    si 11,8              |
                         |
 Puritate                |
 Oxid de fenil           | Maxim 0,3%
 p-fenilfenol            | Maxim 0,1%
 1-naftol                | Maxim 0,01%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 233 - THIABENDAZOL

 Definitie               |
 Denumirea chimica       | 4-(2-benzimidazolil) thiazol
                         | 2-(4-thiazolil)-1H-benzimidazol
 Einecs                  | 1205-725-8
 Formula chimica         | C10H7N3S
 Masa moleculara         | 201,26
 Compozitie              | Minim 98% raportat la substanta anhidra
 Descriere               | Pudra inodora alba sau aproape alba
                         |
 Identificare            |
 A. Interval de topire   | 296 - 303 grade C
 B. Spectrometrie        | Absorbtie maxima in 0,1 N HCl
                         | (0,0005% greutate-volum) la 302 nm, 258 nm si 243 nm
                         |
                         |  1%
                         | E    la 302 nm +/- 2 nm: aproximativ 1230
                         |  1 cm
                         |
                         |  1%
                         | E    la 258 nm +/- 2 nm: aproximativ 200
                         |  1 cm
                         |
                         |  1%
                         | E    la 243 nm +/- 2 nm: aproximativ 620
                         |  1 cm
                         |
                         | Raportul de absorbtie 243 nm/302 nm = 0,47 la 0,53
                         | Raportul de absorbtie 258 nm/302 nm = 0,14 la 0,18
                         |
 Puritate                |
 Continut de apa         | Maxim 0,5% (metoda Karl Fischer)
 Cenusa sulfatata        | Maxim 0,2%
 Seleniu                 | Maxim 3 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 234 - NISINA

 Definitie               | Nisina este constituita din polipeptide strans
                         | legate, produsa din susele naturale ale Streptococcus
                         | lactis, Lancefield, grupa N
 Einecs                  | 215-807-5
 Formula chimica         | C143H230N42O37S7
 Masa moleculara         | 3354,12
 Compozitie              | Concentratul de nisina contine minim 900 unitati
                         | per mg intr-un amestec de solide din lapte degresat
                         | avand un continut minimum de clorura de sodiu de 50%
 Descriere               | Pudra alba
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 3% cand se usuca la greutate constanta la
                         | 102 - 103 grade C
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 235 - NATAMICINA

 Sinonime                | Piramicina
 Definitie               | Natamicina este un fungicid din grupa poliene
                         | macrolide, produsa din susele naturale ale
                         | Streptomyces natalensis sau ale Streptococcus lactis
 Einecs                  | 231-683-5
 Formula chimica         | C33H47O13N
 Masa moleculara         | 665,74
 Compozitie              | Minim 95% raportat la substanta anhidra
 Descriere               | Pudra cristalina alba sau alb-crem
                         |
 Identificare            |
 A. Culorimetrie         | Daca pe o placa de proba se adauga cateva cristale
                         | de natamicina la un strop de
                         | - Acid clorhidric concentrat, se obtine o culoare
                         |   albastra,
                         | - Acid fosforic concentrat, se obtine o culoare
                         |   verde,
                         |   Care se transforma in rosu deschis dupa cateva
                         |   minute
 B. Spectrometrie        | O solutie de 0,0005% greutate/volum intr-o solutie de
                         | acid acetic metanolic de 1%, prezinta un coeficient
                         | de absorbtie maxima de aproximativ 290 nm, 303 nm si
                         | 318 nm, un prag de aproximativ 280 nm si prezinta un
                         | coeficient de absorbtie minima de aproximativ 250 nm,
                         | 295,5 nm si 311 nm
 C. pH                   | 5,5 - 7,5 (o solutie de 1% greutate/volum intr-un
                         | amestec preneutralizat de 20 volume dimetilformamida
                         | si 80 volume apa)
                         |
 D. Rotatie specifica    |       20
                         | [alfa]   = +250 grade la +295 grade
                         |       D
                         | (o solutie de 1% greutate/volum in acid acetic
                         | cristalizabil (glacial) la 20 grade C si calculata
                         | raportat la substanta uscata)
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 8% (peste P2O5, in vid la 60 grade C la
                         | greutate constanta)
 Cenusa sulfatata        | Maxim 0,5%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |
 Criterii microbiologice:| Maxim 100/g
 numar de organisme      |
 viabile                 |

 E 239 - HEXAMETILENTETRAMINA

 Sinonime                | Hexamina
                         | Metenamina
                         |
 Definitie               |
                         |                                  3.7
 Denumire chimica        | 1,3,5,7-tetraazatriciclo [3.3.1.1   ]-decan,
                         | hexametilentetramina
 Einecs                  | 202-905-8
 Formula chimica         | C6H12N4
 Masa moleculara         | 140,19
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Pudra cristalina alba sau incolora
                         |
 Identificare            |
 A. Teste pozitive pentru|
    formaldehida si      |
    amoniac              |
 B. Punct de sublimare   |
    aproximativ          |
    260 grade C          |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,5 dupa uscare timp de 2 ore in vid la
                         | 105 grade C peste P2O5
 Cenusa sulfatata        | Maxim 0,05%
 Sulfati                 | Maxim 0,005% exprimate in SO4
 Cloruri                 | Maxim 0,005% exprimate in Cl
 Saruri de amoniu        | Nedetectabile
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 242 - DICARBONAT DE DIMETIL

 Sinonime                | DMDC
                         | Pirocarbonat de dimetil
                         |
 Definitie               |
 Denumire chimica        | Dicarbonat de dimetil
                         | Ester dimetilic al acidului pirocarbonic
 Einecs                  | 224-859-8
 Formula chimica         | C4H6O5
 Masa moleculara         | 134,09
 Compozitie              | Minim 99,8%
 Descriere               | Lichid incolor, se descompune in solutie apoasa. Este
                         | coroziv pentru piele si ochi si toxic la inhalare si
                         | ingerare
                         |
 Identificare            |
 A. Descompunere         | Dupa diluare, teste pozitive pentru CO2 si metanol
 B. Punct de topire      | 17 grade C
    Punct de fierbere    | 172 grade C cu descompunere
 C. Densitate 20 grade C | Aproximativ 1,25 g/cmc
 D. Spectru infrarosu    | Maxim la 1156 si 1832 cmc
                         |
 Puritate                |
 Carbonat de dimetil     | Maxim 0,2%
 Clor, total             | Maxim 3 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 249 - NITRIT DE POTASIU

 Definitie               |
 Denumire chimica        | Nitrit de potasiu
 Einecs                  | 231-832-4
 Formula chimica         | KNO2
 Masa moleculara         | 85,11
 Compozitie              | Minim 95% raportat la substanta anhidra*4)
 Descriere               | Granule higroscopice albe sau galben deschis
                         |
 Identificare            |
 A. Teste pozitive pentru|
    nitrit si potasiu    |
 B. pH-ul unei solutii   | Minim 6,0 si maxim 9,0
    de 5%                |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 3% dupa uscare timp de 4 ore peste gel de
                         | siliciu
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)
------------
    *4) La etichetarea cu mentiunea "pentru uz alimentar", nitritul poate fi
vandut numai in amestec cu sarea sau cu un substituent de sare.

 E 250 - NITRIT DE SODIU

 Definitie               |
 Denumire chimica        | Nitrit de sodiu
 Einecs                  | 231-555-9
 Formula chimica         | NaNO2
 Masa moleculara         | 69,00
 Compozitie              | Minim 97% raportat la substanta anhidra*5)
 Descriere               | Pudra cristalina alba sau fragmente galbui
                         |
 Identificare            |
 A. Teste pozitive pentru|
    nitrit si sodiu      |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,25% dupa uscare timp de 4 ore peste gel de
                         | siliciu
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |
------------
    *5) La etichetarea cu mentiunea "pentru uz alimentar", nitritul poate fi
vandut numai in amestec cu sarea sau cu un substituent de sare.

 E 251 - NITRAT DE SODIU

 Sinonime                | Salpetru de Chile
                         | Salpetru cubic
                         |
 Definitie               |
 Denumire chimica        | Nitrat de sodiu
 Einecs                  | 231-554-3
 Formula chimica         | NaNO3
 Masa moleculara         | 85,00
 Compozitie              | Minim 99% dupa uscare timp de 4 ore la 105 grade C
 Descriere               | Pudra cristalina alba usor higroscopica
                         |
 Identificare            |
 A. Teste pozitive pentru|
    nitrat si sodiu      |
 B. pH-ul unei solutii   | Minim 5,5 si maxim 8,3
    de 5%                |
 C. Punct de topire      | +/- 308 grade C
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 2% dupa uscare timp de 4 ore la 105 grade C
 Nitriti                 | Maxim 30 mg/kg exprimate in NaNO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 252 - NITRAT DE POTASIU

 Sinonime                | Salpetru de Chile
                         | Salpetru cubic
                         |
 Definitie               |
 Denumire chimica        | Nitrat de potasiu
 Einecs                  | 231-818-8
 Formula chimica         | KNO3
 Masa moleculara         | 101,11
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Pudra cristalina alba sau prisme transparente cu un
                         | gust racoritor, sarat, picant
                         |
 Identificare            |
 A. Teste pozitive pentru|
    nitrat si potasiu    |
 B. pH-ul unei solutii   | Minim 4,5 si maxim 8,5
    de 5%                |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 1% dupa uscare timp de 4 ore la 105 grade C
 Nitriti                 | Maxim 20 mg/kg exprimate in KNO2
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 260 - ACID ACETIC

 Definitie               |
 Denumire chimica        | Acid acetic
                         | Acid etanoic
 Einecs                  | 200-580-7
 Formula  chimica        | C2H4O2
 Masa moleculara         | 60,05
 Compozitie              | Minim 99,8%
 Descriere               | Lichid limpede, incolor, cu un miros caracteristic
                         | intepator
                         |
 Identificare            |

 A. Punct de fierbere    | 118 grade C la 760 mm coloana de mercur
 B. Gravitate specifica  | Aproximativ 1,049
 C. O solutie din trei da|
    rezultate pozitive   |
    pentru acetat        |
 D. Punct de solidificare| Minim 14,5 grade C
                         |
 Puritate                |
 Reziduuri nevolatile    | Maxim 100 mg/kg
 Acid formic, formiati si| Maxim 1000 mg/kg exprimate in acid formic
 alte substante oxidabile|
 Substante usor oxidabile| Se dilueaza 2 ml de proba intr-un recipient prevazut
                         | cu un dop de sticla continand 10 ml apa si se adauga
                         | 0,1 ml de 0,1 N permanganat de potasiu. Culoarea roz
                         | nu se schimba in brun timp de 30 de minute.
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 261 - ACETAT DE POTASIU

 Definitie               |
 Denumire chimica        | Acetat de potasiu
 Einecs                  | 204-822-2
 Formula chimica         | C2H3O2K
 Masa moleculara         | 98,14
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Cristale higroscopice incolore sau pudra cristalina
                         | alba, inodora sau cu un slab miros acetic
                         |
 Identificare            |
 A. pH-ul unei solutii   | Minim 7,5 si maxim 9
    apoase de 5%         |
 B. Teste pozitive pentru|
    acetat si potasiu    |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 8% dupa uscare timp de 2 ore la 150 grade C
 Acid formic, formiati si| Maxim 1000 mg/kg exprimate in acid formic
 alte substante oxidabile|
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 262 (i) - ACETAT DE SODIU

 Definitie               |
 Denumire chimica        | Acetat de sodiu
 Einecs                  | 204-823-8
 Formula chimica         | C2H3NaO2 nH2O (n = 0 sau 3)
 Masa moleculara         | Anhidru: 82,03
                         | Trihidrat: 136,08
 Compozitie              | Minim 98,5% raportat la substanta anhidra (atat
                         | pentru forma anhidra, cat si pentru cea trihidrata)
 Descriere               | Anhidru: pudra higroscopica alba, inodora, granulata
                         | Trihidrat: cristale incolore, transparente sau pudra
                         | cristalina granulata, inodora sau cu un slab miros
                         | acetic.
                         | Eflorescenta in aer cald, uscat
                         |
 Identificare            |
 A. pH-ul unei solutii   | Minim 8,0 si maxim 9,5
    apoase de 1%         |
 B. Teste pozitive pentru|
    acetat si sodiu      |
                         |
 Puritate                |
 Pierdere la deshidratare| Anhidru: maxim 2% (120 grade C, 4 ore)
                         | Trihidrat: intre 36 si 42% (120 grade C, 4 ore)
 Acid formic, formiati si| Maxim 1000 mg/kg exprimate in acid formic
 alte substante oxidabile|
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)

 E 262 (ii) - DIACETAT DE SODIU

 Definitie               | Diacetatul de sodiu este compus molecular din acetat
                         | de sodiu si acid acetic
 Denumire chimica        | Hidrogenodiacetat de sodiu
 Einecs                  | 204-814-9
 Formula chimica         | C4H7NaO4 nH2O (n = 0 sau 3)
 Masa moleculara         | 142,09 (anhidra)
 Compozitie              | 39 - 41% acid acetic liber si 58 - 60% acetat de
                         | sodiu
 Descriere               | Solide cristaline higroscopice albe cu un miros
                         | acetic
                         |
 Identificare            |
 A. pH-ul unei solutii   | Minim 4,5 si maxim 5,0
    apoase de 10%        |
 B. Teste pozitive pentru|
    acetat si sodiu      |
                         |
 Puritate                |
 Continut de apa         | Maxim 2% (metoda Karl Fischer)
 Acid formic, formiati si| Maxim 1000 mg/kg exprimate in acid formic
 alte substante oxidabile|
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 263 - ACETAT DE CALCIU

 Definitie               |
 Denumire chimica        | Acetat de calciu
 Einecs                  | 200-540-9
 Formula chimica         | Anhidru: C4H6O4Ca
                         | Monohidrat: C4H6O4Ca H2O
 Masa moleculara         | Anhidru: 158,17
                         | Monohidrat: 176,18
 Compozitie              | Minim 98% raportat la substanta anhidra
 Descriere               | Acetatul de calciu anhidru este un solid cristalin
                         | alb higroscopic si voluminos avand un gust usor amar.
                         | Se poate detecta de asemenea un miros usor de acid
                         | acetic. Monohidratul poate aparea sub forma de ace,
                         | granule sau pudra
                         |
 Identificare            |
 A. pH-ul unei solutii   | Minim 6,0 si maxim 9,0
    apoase de 10%        |
 B. Teste pozitive pentru|
    acetat si calciu     |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 11% dupa uscare (155 grade C la greutate
                         | constanta, pentru monohidrat)
 Substante insolubile    | Maxim 0,3%
 in apa                  |
 Acid formic, formiati si| Maxim 1000 mg/kg exprimate in acid formic
 alte substante oxidabile|
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 270 - ACID LACTIC

 Definitie               |
 Denumire chimica        | Acid lactic
                         | Acid 2-hidroxipropionic
                         | 1-acid hidroxietan-1-carboxilic
 Einecs                  | 200-018-0
 Formula chimica         | C3H6O3
 Masa moleculara         | 90,08
 Compozitie              | Minim 76% si maxim 84%
 Descriere               | Lichid vascos, aproape inodor, incolor sau galbui,
                         | cu un gust acid, constituit dintr-un amestec de acid
                         | lactic (C3H6O3) si lactat de acid lactic (C6H10O5).
                         | Se obtine prin fermentatia lactica a zaharurilor sau
                         | se prepara sintetic.
                         |
 NOTA:                   |
 Acidul lactic este      |
 higroscopic si cand este|
 concentrat prin         |
 fierbere, se condenseaza|
 pentru a forma lactatul |
 acidului lactic care,   |
 la diluare si incalzire,|
 se hidrolizeaza in acid |
 lactic                  |
                         |
 Identificare            |
 A. Test pozitiv pentru  |
    lactat               |
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,1%
 Clorura                 | Maxim 0,2%
 Sulfat                  | Maxim 0,25%
 Fier                    | Maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |
                         |
 NOTA:                   |
 Aceasta specificatie se |
 refera la o solutie     |
 apoasa de 80%; pentru   |
 solutii apoase mai      |
 slabe, se calculeaza    |
 valoarea ce corespunde  |
 continutului lor        |
 in acid lactic          |

 E 280 - ACID PROPIONIC

 Definitie               |
 Denumire chimica        | Acid propionic
                         | Acid propanoic
 Einecs                  | 201-176-3
 Formula chimica         | C3H6O2
 Masa moleculara         | 74,08
 Compozitie              | Minim 99,5%
 Descriere               | Lichid uleios incolor sau galbui avand un miros usor
                         | intepator
                         |
 Identificare            |
 A. Punct de topire      | 22 grade C
 B. Interval de distilare| 138,5 - 142,5 grade C
                         |
 Puritate                |
 Reziduuri nevolatile    | Maxim 0,01% dupa uscare la 140 grade C la greutate
                         | constanta
 Aldehide                | Maxim 0,1% exprimate in formaldehide
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 281 - PROPIONAT DE SODIU

 Definitie               |
 Denumire chimica        | Propionat de sodiu
                         | Propanoat de sodiu
 Einecs                  | 205-290-4
 Formula chimica         | C3H5O2Na
 Masa moleculara         | 96,06
 Compozitie              | Minim 99% dupa uscare timp de 2 ore la 105 grade C
 Descriere               | Pudra cristalina higroscopica alba sau o pudra fina
                         | alba
                         |
 Identificare            |
 A. Teste pozitive pentru|
    propionat si sodiu   |
 B. pH-ul unei solutii   | Minim 7,5 si maxim 10,5
    apoase de 10%        |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 4% determinate prin uscare timp de 2 ore la
                         | 105 grade C
 Substante insolubile    | Maxim 0,1%
 in apa                  |
 Fier                    | Maxim 50 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 282 - PROPIONAT DE CALCIU

 Definitie               |
 Denumire chimica        | Propionat de calciu
 Einecs                  | 223-795-8
 Formula chimica         | C6H10O4Ca
 Masa moleculara         | 186,22
 Compozitie              | Minim 99% dupa uscare timp de 2 ore la 105 grade C
 Descriere               | Pudra cristalina alba
                         |
 Identificare            |
 A. Teste pozitive pentru|
    propionat si calciu  |
 B. pH-ul unei solutii   | Minim 6,0 si maxim 9,0
    apoase de 10%        |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 4% determinate prin uscare timp de 2 ore la
                         | 105 grade C
 Substante insolubile    | Maxim 0,3%
 in apa                  |
 Fier                    | Maxim 50 mg/kg
 Fluorura                | Maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 283 - PROPIONAT DE POTASIU

 Definitie               |
 Denumire chimica        | Propionat de potasiu
                         | Propanoat de potasiu
 Einecs                  | 206-323-5
 Formula chimica         | C3H5KO2
 Masa moleculara         | 112,17
 Compozitie              | Minim 99% dupa uscare timp de 2 ore la 105 grade C
 Descriere               | Pudra cristalina alba
                         |
 Identificare            |
 A. Teste pozitive pentru|
    propionat si potasiu |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 4% determinat prin uscare timp de 2 ore la
                         | 105 grade C
 Substante insolubile    | Maxim 0,3%
 in apa                  |
 Fier                    | Maxim 30 mg/kg
 Fluorura                | Maxim 10 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate | Maxim 10 mg/kg
 in Pb)                  |

 E 284 - ACID BORIC

 Sinonime                | Acid boric
                         | Acid ortoboric
                         | Borofax
 Definitie               |
 Einecs                  | 233-139-2
 Formula chimica         | H3BO3
 Masa moleculara         | 61,84
 Compozitie              | Minim 99,5%
 Descriere               | Cristale transparente incolore, inodore sau granule
                         | albe sau pudra alba; usor uleios la atingere; in
                         | stare naturala apare sub forma de sasolit mineral.
 Identificare            |
 A. Punct de topire      | Aproximativ 171 grade C
 B. La combustie flacara |
    este verde           |
 C. pH-ul unei solutii   | intre 3,8 si 4,8
    apoase de 3,3%       |
 Puritate                |
 Peroxizi                | Nu apare nici o culoare la adaugarea solutiei de Kl
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 285 - TETRABORAT DE SODIU (BORAX)

 Sinonime                | Borat de sodiu
                         |
 Definitie               |
 Denumire chimica        | Tetraborat de sodiu
                         | Biborat de sodiu
                         | Piroborat de sodiu
                         | Tetraborat de disodiu anhidru
 Einecs                  | 215-540-4
 Formula chimica         | Na2B4O7
                         | Na2B4O7 10H2O
 Masa moleculara         | 201,27
 Descriere               | Pudra sau foi asemanatoare cu sticla, devenind opace
                         | la expunerea la aer; usor solubil in apa
                         |
 Identificare            |
 A. Interval de topire   | Intre 171 si 175 grade C cu descompunere
                         |
 Puritate                |
 Peroxizi                | Nu apare nici o culoare la adaugarea solutiei de Kl
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 290 - DIOXID DE CARBON

 Sinonime                | Gaz al acidului carbonic
                         | Gheata uscata (forma solida)
                         | Anhidrida carbonica
                         |
 Definitie               |
 Denumire chimica        | Dioxid de carbon
 Einecs                  | 204-696-9
 Formula chimica         | CO2
 Masa moleculara         | 44,01
 Compozitie              | Minim 99% volum/volum sub forma gazoasa
 Descriere               | Un gaz incolor in conditii de mediu normale, avand un
                         | miros usor intepator. Dioxidul de carbon comercial
                         | este transportat si manevrat sub forma de lichid in
                         | cilindrii presurizati sau in sisteme de depozitare
                         | in vrac, sau in blocuri solide comprimate de "gheata
                         | uscata". Formele solide (gheata uscata) contin in
                         | general agenti de legatura, cum ar fi
                         | propilenglicolul sau uleiul mineral.
                         |
 Identificare            |
 A. Precipitare (formarea| La trecerea unei parti de proba intr-o solutie de
 unui precipitat)        | hidroxid de bariu, se produce un precipitat alb care
                         | se dizolva cu efervescenta in acidul acetic diluat
                         |
 Puritate                |
 Aciditate               | Barbotarea a 915 ml de gaz prin 50 ml de apa recent
                         | adusa la punctul de fierbere nu trebuie sa-i confere
                         | celei din urma o aciditate fata de metilorange
                         | superioara celei de 50 ml de apa recent adusa la
                         | punctul de fierbere la care s-a adaugat 1 ml de acid
                         | clorhidric (0,01 N)
 Substante reducatoare,  | Barbotarea a 915 ml de gaz prin 25 ml de reactiv cu
 fosfura si sulfura de   | nitrat de argint amoniacal, la care s-au adaugat 3 ml
 hidrogen                | de amoniac, nu trebuie sa tulbure sau sa innegreasca
                         | solutia
 Monoxid de carbon       | Maxim 10 micro l/l
 Continut de ulei        | Maxim 0,1 mg/l

 E 300 - ACID ASCORBIC

 Definitie               |
 Denumire chimica        | Acid L-ascorbic
                         | Acid ascorbic
                         | 2,3-didehidro-L-treo-hexono-1,-4-lactona
                         | 3-ceto-L-gulofuranolactona
 Einecs                  | 200-066-2
 Formula chimica         | C6H8O6
 Masa moleculara         | 176,13
 Compozitie              | Dupa uscare intr-un desicator in vid de acid sulfuric
                         | timp de 24 ore, acidul ascorbic contine minim 99%
                         | C6H8O6
 Descriere               | Solid cristalin inodor alb spre galben deschis
                         |
 Identificare            |
 A. Interval de topire   | 189 - 193 grade C cu descompunere
 B. Teste pozitive pentru|
    acidul ascorbic      |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,4% dupa uscare intr-un desicator in vid de
                         | acid sulfuric timp de 24 ore
 Cenusa sulfatata        | Maxim 0,1%
                         |
                         |       20
 Rotatie specifica       | [alfa]   intre +20,5 - +21,5 grade C
                         |       D
                         | (solutie apoasa de 10% greutate/volum)
 pH-ul unei solutii      |
 apoase de 2%            | Intre 2,4 si 2,8
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 301 - ASCORBAT DE SODIU

 Definitie               |
 Denumire chimica        | Ascorbat de sodiu
                         | L-ascorbat de sodiu
                         | Enolat de sodiu
                         | 2,3-didehidro-L-treo-hexono-1,4-lactona
                         | Enolat de sodiu 3-ceto-L-gulofuranolactona
 Einecs                  | 205-126-1
 Formula chimica         | C6H7O6Na
 Masa moleculara         | 198,11
 Compozitie              | Dupa uscare intr-un desicator in vid de acid sulfuric
                         | timp de 24 ore, ascorbatul de sodiu contine minim 99%
                         | C6H7O6Na
 Descriere               | Solid cristalin inodor alb sau aproape alb care se
                         | innegreste la lumina
                         |
 Identificare            |
                         |
 A. Teste pozitive pentru|
    ascorbat si sodiu    |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,25% dupa uscare intr-un desicator in vid de
                         | acid sulfuric timp de 24 ore
                         |
                         |       20
 Rotatie specifica       | [alfa]   intre +103 - +106 grade C
                         |       D
                         | (solutie apoasa de 10% greutate/volum)
 pH-ul unei solutii      |
 apoase de 10%           | Intre 6,5 si 8,0
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 302 - ASCORBAT DE CALCIU

 Definitie
 Denumire chimica        | Ascorbat de calciu dihidrat
                         | Sare de calciu a
                         | 2,3-didehidro-L-treo-hexono-1,4-lactona dihidrat
 Einecs                  | 227-261-5
 Formula chimica         | C12H14O12Ca 2H2O
 Masa moleculara         | 426,35
 Compozitie              | Minim 98% raportat la substanta fara materii volatile
 Descriere               | Pudra cristalina inodora alba spre galben cenusiu
                         | deschis
                         |
 Identificare            |
                         |
 A. Teste pozitive pentru|
    ascorbat si calciu   |
                         |
 Puritate                |
 Fluoruri                | Maxim 10 mg/kg (exprimate in fluor)
                         |
                         |       20
 Rotatie specifica       | [alfa]   intre +95 - +97 grade C
                         |       D
                         | (solutie apoasa de 5% greutate/volum)
 pH-ul unei solutii      |
 apoase de 10%           | Intre 6,0 si 7,5
 Substanta volatila      | Maxim 0,3% determinata prin uscare la temperatura
                         | camerei timp de 24 ore intr-un desicator de acid
                         | sulfuric sau pentoxid de fosfor
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 304 (i) - PALMITAT DE ASCORBIL

 Definitie               |
 Denumire chimica        | Palmitat de ascorbil
                         | L-palmitat de ascorbil
                         | Palmitat de 2,3-didehidro-L-treo-hexono-1,4-lactona-6
                         | 6-palmitoil-3-ceto-L-gulofuranolactona
 Einecs                  | 205-305-4
 Formula chimica         | C22H38O7
 Masa moleculara         | 414,55
 Compozitie              | Minim 98% raportat la substanta uscata
 Descriere               | Solid alb sau alb-galbui cu un miros de citrice
                         |
 Identificare            |
 A. Interval de topire   | Intre 107 si 117 grade C
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 2% dupa uscare intr-un cuptor in vid la o
                         | temperatura cuprinsa intre 56 grade C si 60 grade C
                         | timp de 1 ora
 Cenusa sulfatata        | Maxim 0,1%
                         |
                         |       20
 Rotatie specifica       | [alfa]   intre +21 - +24 grade C
                         |       D
                         | (solutie de metanol de 5% greutate/volum)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 304 (ii) - STEARAT DE ASCORBIL

 Definitie               |
 Denumire chimica        | Stearat de ascorbil
                         | L-stearat de ascorbil
                         | Stearat de 2,3-didehidro-L-treo-hexono-1,4-lactona
                         | 6-stearoil-3-ceto-L-gulofuranolactona
 Einecs                  | 246-944-9
 Formula chimica         | C24H42O7
 Masa moleculara         | 442,6
 Compozitie              | Minim 98%
 Descriere               | Solid alb sau alb galbui cu un miros de citrice
                         |
 Identificare            |
 A. Punct de topire      | Aproximativ 116 grade C
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 2% dupa uscare intr-un cuptor in vid la
                         | 56 - 60 grade C timp de 1 ora
 Cenusa sulfatata        | Maxim 0,1%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 306 - EXTRACT BOGAT iN TOCOFEROL

 Definitie               | Produs obtinut prin distilare in vid cu vapori de apa
                         | a produselor oleaginoase comestibile de origine
                         | vegetala, continand tocoferoli si tocotrienoli
                         | concentrati.
                         | Contine tocoferoli cum ar fi d-alfa-, d-beta-,
                         | d-gamma-, d-dzeta
 Masa moleculara         | 430,71 (d-alfa-tocoferol)
 Compozitie              | Minim 34% din tocoferoli totali
 Descriere               | Ulei vascos, limpede, rosu-brun spre rosu avand un
                         | miros si un gust caracteristic. Poate aparea o usoara
                         | separare de constituenti parafinosi sub forma
                         | microcristalina
                         |
 Identificare            |
                         |
 A. Metoda               |
    corespunzatoare de   |
    cromatografie de     |
    separare gaz-lichid  |
 B. Teste de solubilitate| Insolubil in apa. Solubil in etanol. Miscibil in
                         | eter.
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,1%
                         |
                         |       20
 Rotatie specifica       | [alfa]   minim + 20 grade
                         |       D
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 307 - ALFA-TOCOFEROL

 Sinonime                | dl-alfa-Tocoferol
                         |
 Definitie               |
 Denumire chimica        | dl-5,7,8-Trimetiltocol
                         | dl-2,5,7,8-tetrametil-2-(4',8',12'-trimetiltridecil)
                         | -6-cromanol
 Einecs                  | 200-412-2
 Formula chimica         | C29H50O2
 Masa moleculara         | 430,71
 Compozitie              | Minim 96%
 Descriere               | Ulei vascos, limpede si aproape inodor, galben
                         | deschis spre chihlimbar, aproape fara miros, care se
                         | oxideaza si se innegreste la expunerea in aer sau la
                         | lumina
                         |
 Identificare            |
 A. Teste de solubilitate| Insolubil in apa, usor solubil in etanol, miscibil
                         | in eter
 B. Spectrofotometrie    | In etanol absolut, absorbtia maxima este de
                         | aproximativ 292 nm.
                         |
 Puritate                |
                         |
                         |  20
 Indice de refractie     | n   1,503 - 1,507
                         |  D
                         |
 Absorbtie specifica     |
   1%                    |  1% (292 nm) 72 - 76
 E      in etanol        | E
   1 cm                  |  1 cm (0,01 g in 200 ml etanol absolut)
                         |
 Cenusa sulfatata        | Maxim 0,1%
                         |
                         |       20
 Rotatie specifica       | [alfa]   0 grade +/- 0,05 grade (1 la 10 solutie
                         |       D
                         | in cloroform)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 308 - GAMA-TOCOFEROL

 Sinonime                | dl-gamma-Tocoferol
                         |
 Definitie               |
 Denumire chimica        | 2,7,8-trimetil-2-(4',8',12'- trimetiltridecil)
                         | -6-cromanol
 Einecs                  | 231-523-4
 Formula chimica         | C28H48O2
 Masa moleculara         | 416,69
 Compozitie              | Minim 97%
 Descriere               | Ulei vascos limpede galben deschis, care se oxideaza
                         | si se innegreste la expunerea in aer sau la lumina
                         |
 Identificare            |
 A. Spectrometrie        | In etanol absolut, absorbtia maxima este de
                         | aproximativ  298 - 257 nm
                         |
 Puritate                |
                         |
 Absorbtie specifica     |
  1%                     |  1% (298 nm) intre 91 si 97
 E    in etanol          | E
  1 cm                   |  1 cm (257 nm) intre 5,0 si 8,0
                         |
                         |  20
 Indice de refractie     | n   1,503 - 1,507
                         |  D
                         |
 Cenusa sulfatata        | Maxim 0,1%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 309 - DELTA-TOCOFEROL

 Definitie               |
 Denumire chimica        | 2,8-dimetil-2-(4',8',12'-trimetiltridecil)
                         | -6-cromanol
 Einecs                  | 204-299-0
 Formula chimica         | C27H46O2
 Masa moleculara         | 402,7
 Compozitie              | Minim 97%
 Descriere               | Ulei vascos, limpede galbui deschis sau portocaliu,
                         | care se oxideaza si se innegreste la expunerea in
                         | aer sau la lumina
                         |
 Identificare            |
 A. Spectrometrie        | In etanol absolut, absorbtia maxima este de
                         | aproximativ 298 - 257 nm
                         |
 Puritate                |
                         |
 Absorbtie specifica     |
  1%                     |  1% (298 nm) intre 89 si 95
 E    in etanol          | E
  1 cm                   |  1 cm (257 nm) intre 3,0 si 6,0
                         |
                         |  20
 Indice de refractie     | n   1,500 - 1,504
                         |  D
                         |
 Cenusa sulfatata        | Maxim 0,1%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 310 - GALAT DE PROPIL

 Definitie               |
 Denumire chimica        | Galat de propil
                         | Ester propilic al acidului galic
                         | Ester n-propilic al acidului 3,4,5-trihidroxibenzoic
 Einecs                  | 204-498-2
 Formula chimica         | C10H12O5
 Masa moleculara         | 212,20
 Compozitie              | Minim 98% raportat la substanta anhidra
 Descriere               | Solid cristalin inodor alb spre alb-crem
                         |
 Identificare            |
 A. Teste de solubilitate| Usor solubil in apa, total solubil in etanol, eter
                         | si propan-1,2-diol
 B. Interval de topire   | Intre 146 si 150 grade C dupa uscare la 110 grade C
                         | timp de 4 ore
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 1,0% (110 grade C, 4 ore)
 Cenusa sulfatata        | Maxim 0,1%
 Acid liber              | Maxim 0,5% (exprimate in acid galic)
 Compus organoclorat     | Maxim 100 mg/kg (exprimate in Cl)
                         |
 Absorbtie specifica     |
  1%                     |  1%
 E    in etanol          | E    (275 nm) minim 485 si maxim 520
  1 cm                   |  1 cm
                         |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 311 - GALAT DE OCTIL

 Definitie               |
 Denumire chimica        | Galat de octil
                         | Ester octilic al acidului galic
                         | Ester n-octilic al acidului 3,4,5-trihidroxibenzoic
 Einecs                  | 213-853-0
 Formula chimica         | C15H22O5
 Masa moleculara         | 282,34
 Compozitie              | Minim 98% dupa uscare la 90 grade C timp de 6 ore
 Descriere               | Solid inodor alb spre alb-crem
                         |
 Identificare            |
 A. Teste de solubilitate| Insolubil in apa, total solubil in etanol, eter si
                         | propan-1,2-diol
 B. Interval de topire   | Intre 99 si 102 grade C dupa uscare la 90 grade C
                         | timp de 6 ore
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,5% (90 grade C, 6 ore)
 Cenusa sulfatata        | Maxim 0,05%
 Acid liber              | Maxim 0,5% (exprimat in acid galic)
 Compus organoclorat     | Maxim 100 mg/kg (exprimat in Cl)
                         |
 Absorbtie specifica     |
  1%                     |  1%
 E    in etanol          | E    (275 nm) minim 375 si maxim 390
  1 cm                   |  1 cm
                         |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 312 - GALAT DE DODECIL

 Sinonime                | Lauril galat
                         |
 Definitie               |
 Denumire chimica        | Galat de dodecil
                         | Ester dodecilic al acidului galic
                         | Ester n-dodecilic (sau lauril) al acidului
                         | 3,4,5-trihidroxibenzoic
 Einecs                  | 214-620-6
 Formula chimica         | C19H30O5
 Masa moleculara         | 338,45
 Compozitie              | Minim 98% dupa uscare la 90 grade C timp de 6 ore
 Descriere               | Solid inodor alb sau alb-crem
                         |
 Identificare            |
 A. Teste de solubilitate| Insolubil in apa, total solubil in etanol si eter
 B. Interval de topire   | Intre 95 si 98 grade C dupa uscare la 90 grade C timp
                         | de 6 ore
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,5% (90 grade C, 6 ore)
 Cenusa sulfatata        | Maxim 0,05%
 Acid liber              | Maxim 0,5% (exprimate in acid galic)
 Compus organoclorat     | Maxim 100 mg/kg (exprimate in Cl)
                         |
 Absorbtie specifica     |
  1%                     |  1%
 E    in etanol          | E    (275 nm) minim 300 si maxim 325
  1 cm                   |  1 cm
                         |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 10 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 30 mg/kg

 E 315 - ACID ERITHORBIC

 Sinonime                | Acid izoascorbic
                         | Acid D-araboascorbic
                         |
 Definitie               |
 Denumire chimica        | Acid D-eritro-hexenic-2-gamma-lactona
                         | Acid izoascorbic
                         | Acid D-izoascorbic
 Einecs                  | 201-928-0
 Formula chimica         | C6H8O6
 Masa moleculara         | 176,13
 Compozitie              | Minim 98% raportat la substanta anhidra
 Descriere               | Solid cristalin alb spre galben care se innegreste
                         | treptat prin expunerea la lumina
                         |
 Identificare            |
 A. Interval de topire   | Aproximativ 164 - 172 grade C cu descompunere
                         |
 B. Test pozitiv pentru  |
    acidul ascorbic in   |
    culorimetrie         |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,4% dupa uscare sub presiune scazuta pe gel
                         | de siliciu timp de 3 ore
 Cenusa sulfatata        | Maxim 0,3%
                         |
                         |       20
 Rotatie specifica       | [alfa]   intre -16,5 si 18,0 grade (solutie apoasa
                         |       D
                         | de 10% greutate/volum)
 Oxalat                  | Intr-o solutie de 1 g in 10 ml de apa, se adauga
                         | 2 picaturi de acid acetic glaciar si 5 ml de solutie
                         | de acetat de calciu de 10% . Solutia trebuie sa
                         | ramana limpede.
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 316 - ERITHORBAT DE SODIU

 Sinonime                | Izoascorbat de sodiu
                         |
 Definitie               |
 Denumire chimica        | Izoascorbat de sodiu
                         | Acid D-izoascorbic de sodiu
                         | Sare de sodiu de
                         | 2,3-didehidro-D-eritro-hexono-1,4-lactona
                         | Enolat de sodiu monohidrat de
                         | 3-ceto-D-gulofurano-lactona
 Einecs                  | 228-973-9
 Formula chimica         | C6H7O6Na H2O
 Masa moleculara         | 216,13
 Compozitie              | Minim 98% dupa uscare intr-un desicator in vid de
                         | acid sulfuric timp de 24 de ore, raportat la
                         | substanta monohidrata
 Descriere               | Solid cristalin alb
                         |
 Identificare            |
 A. Teste de solubilitate| Foarte solubil in apa, foarte usor solubil in etanol
 B. Test pozitiv pentru  |
    acidul ascorbic in   |
    culorimetrie         |
 C. Test pozitiv pentru  |
    sodiu                |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,25% dupa uscare intr-un desicator in vid
                         | peste acidul sulfuric timp de 24 ore
                         |
                         |       20
 Rotatie specifica       | [alfa]   intre +95 si 98 grade (solutie apoasa de
                         |       D
                         | 10% greutate/volum)
 pH-ul unei solutii      |
 apoase de 10%           | 5,5 - 8,0
 Oxalat                  | Intr-o solutie de 1 g in 10 ml de apa, se adauga
                         | 2 picaturi de acid acetic glaciar si 5 ml de solutie
                         | de acetat de calciu de 10% . Solutia trebuie sa
                         | ramana limpede.
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 320 - BUTILHIDROXIANIZOL (BHA)

 Sinonime                | BHA
                         |
 Definitie               |
 Denumire chimica        | 3-tert-butil-4-hidroxianizol
                         | un amestec de 2-tert-butil-4-hidroxianizol si
                         | 3-tert-butil-4-hidroxianizol
 Einecs                  | 246-563-8
 Formula chimica         | C11H16O2
 Masa moleculara         | 180,25
 Compozitie              | Minim 98,5% C11H16O2 si minim 85% izomer
                         | 3-tert-butil-4-hidroxianizol
 Descriere               | Cristale albe sau galben deschis sau solid cu aspect
                         | parafinos si cu un miros usor aromatic
                         |
 Identificare            |
 A. Teste de solubilitate| Insolubil in apa
 B. Interval de topire   | Intre 48 si 55 grade C
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,05% dupa calcinare la 800 +/- 25 grade C
 Impuritati fenolice     | Maxim 0,5%
                         |
 Absorbtie specifica     |
  1%                     |  1% (290 nm) minim 190 si maxim 210
 E    in etanol          | E
  1 cm                   |  1 cm (228 nm) minim 326 si maxim 345
                         |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 321 - BUTILHIDROXITOLUEN (BHT)

 Sinonime                | BHT
                         |
 Definitie               |
 Denumire chimica        | 2,6-butilditert-p-cresol
                         | 4-metil-2,6-butilditertfenol
 Einecs                  | 204-881-4
 Formula chimica         | C15H24O
 Masa moleculara         | 220,36
 Compozitie              | Minim 99%
 Descriere               | Solid cristalin sau sub forma de fulgi, alb, inodor
                         | sau cu un miros caracteristic slab aromatic
                         |
 Identificare            |
 A. Teste de solubilitate| Insolubil in apa si propan 1,2-diol
                         | Foarte solubil in etanol
 B. Punct de topire      | La 70 grade C
 C. Absorbanta maxima    | Absorbanta in intervalul 230 - 320 nm a unui strat de
                         | 2 cm al unei solutii de 1 la 100.000 in etanol
                         | anhidru prezinta un maximum numai la 278 nm
                         |
 Puritate                |
 Cenusa sulfatata        | Maxim 0,005%
 Impuritati fenolice     | Maxim 0,5%
                         |
 Absorbtie specifica     |
  1%                     |  1%
 E    in etanol          | E    (278 nm) minim 81 si maxim 88
  1 cm                   |  1 cm
                         |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 322 LECITINE

 Sinonime                | Fosfatide
                         | Fosfolipide
 Definitie               | Lecitinele sunt amestecuri sau fractiuni de fosfatide
                         | obtinute prin procedee fizice din produsele
                         | alimentare de origine animala sau vegetala; acestea
                         | includ de asemenea produse hidrolizate obtinute prin
                         | utilizarea enzimelor inofensive corespunzatoare.
                         | Produsul final nu trebuie sa prezinte nici un semn
                         | de activitate enzimatica reziduala.
                         |
                         | Lecitinele pot fi usor decolorate in mediu apos cu
                         | ajutorul peroxidului de hidrogen. Aceasta oxidare nu
                         | trebuie sa modifice din punct de vedere chimic
                         | fosfatidele de lecitina.
 Einecs                  | 232-307-2
 Compozitie              | Lecitine: minim 60,0% de substante insolubile in
                         | acetona
                         | Lecitine hidrolizate: minim 56,0% de substante
                         | insolubile in acetona
 Descriere               | Lecitine: lichid brun sau semi-lichid vascos sau
                         | pudra vascoasa
                         | Lecitine hidrolizate: lichid vascos sau pasta de
                         | culoare brun deschis spre brun
                         |
 Identificare            |
 A. Teste pozitive pentru|
    colina, fosfor si    |
    acizi grasi          |
 B. Teste pozitive pentru|
    lecitina hidrolizata | Se adauga 500 ml apa (30 - 35 grade C) intr-un
                         | pahar de laborator de 800 ml. Se adauga incet 50 ml
                         | de proba amestecand continuu. Lecitina hidrolizata
                         | va forma o emulsie omogena. Lecitina nehidrolizata
                         | va forma un precipitat de aproximativ 50 g
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 2,0% dupa uscare la 105 grade C timp de 1 ora
 Substante insolubile in |
 toluen                  | Maxim 0,3%
 Indice de aciditate     | Lecitine: maxim 35 mg hidroxid de potasiu per gram
                         | Lecitine hidrolizate: maxim 45 mg hidroxid de potasiu
                         | per gram
 Indice de peroxid       | Egal cu sau maxim 10
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 325 - LACTAT DE SODIU

 Definitie               |
 Denumirea chimica       | Lactat de sodiu
                         | 2-hidroxipropanoat de sodiu
 Einecs                  | 200-772-0
 Formula chimica         | C3H5NaO3
 Masa moleculara         | 112,06 (anhidru)
 Compozitie              | Minim 57% si maxim 66%
 Descriere               | Lichid transparent incolor si inodor sau cu un miros
                         | usor caracteristic
                         |
 Identificare            |
 A. Teste pozitive pentru|
    lactat               |
 B. Teste pozitive pentru|
    potasiu              |
                         |
 Puritate                |
 Aciditate               | Maxim 0,5% dupa uscare, exprimat in acid lactic
 pH-ul unei solutii      |
 apoase de 20%           | 6,5 - 7,5
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg
 Substante reducatoare   | Nici o reducere a solutiei lui Fehling
                         |
 Nota:                   |
 Aceasta specificatie se |
 refera la o solutie     |
 apoasa de 60%           |

 E 326 - LACTAT DE POTASIU

 Definitie               |
 Denumirea chimica       | Lactat de potasiu
                         | 2-hidroxipropanoat de potasiu
 Einecs                  | 213-631-3
 Formula chimica         | C3H5O3K
 Masa moleculara         | 128,17 (anhidru)
 Compozitie              | Minim 57% si maxim 66%
 Descriere               | Lichid limpede usor vascos, aproape inodor sau cu un
                         | miros caracteristic usor
                         |
 Identificare            |
 A. Calcinare            | Se arde o solutie de lactat de potasiu pana la
                         | calcinare. Cenusa este alcalina si se observa o
                         | efervescenta la adaugarea unui acid.
 B. Culorimetrie         | Se acopera cu 2 ml solutie lactat de potasiu 5 ml
                         | solutie de 1 la 100 catechina in acid sulfuric. In
                         | zona de contact se produce o culoare rosu intens
 C. Teste pozitive pentru|
    potasiu si lactat    |
                         |
 Puritate                |
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg
 Aciditate               | Se dizolva 1 g solutie de lactat de potasiu in 20 ml
                         | apa, se adauga 3 picaturi solutie de proba de
                         | fenolftaleina ST si se titreaza cu hidroxid de sodiu
                         | 0,1 N. Nu este necesar mai mult de 0,2 ml.
 Substante reducatoare   | Solutia de lactat de potasiu nu poate duce la
                         | reducerea solutiei lui Fehling
                         |
 Nota:                   |
 Aceasta specificatie se |
 refera la o solutie     |
 apoasa de 60%           |

 327 - LACTAT DE CALCIU

 Definitie               |
 Denumirea chimica       | Dilactat de calciu
                         | Dilactat de calciu hidrat
                         | Sare de calciu a acidului 2-hidroxipropionic
 Einecs                  | 212-406-7
 Formula chimica         | (C3H5O2)2 Ca nH2O (n = 0 - 5)
 Masa moleculara         | 218,22 (anhidru)
 Compozitie              | Minim 98%, raportat la substanta anhidra
 Descriere               | Pudra cristalina sau granule albe aproape inodore
                         |
 Identificare            |
 A. Teste pozitive pentru|
    lactat si calciu     |
 B. Teste de solubilitate| Solubil in apa si practic insolubil in etanol
                         |
 Puritate                |
 Pierdere la deshidratare| Determinat prin uscare la 120 grade C timp de 4 ore:
                         | - Anhidru: maxim 3,0%
                         | - Cu 1 molecula de apa: maxim 8,0%
                         | - Cu 3 molecule de apa: maxim 20,0%
                         | - Cu 4,5 molecule de apa: maxim 27,0%
 Aciditate               | Maxim 0,5% materie uscata exprimata in acid lactic
 Fluoruri                | Maxim 30 mg/kg (exprimate in fluor)
 pH-ul unei solutii de 5%| Intre 6,0 si 8,0
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg
 Substante reducatoare   | Nici o reducere a solutiei lui Fehling

 E 330 - ACID CITRIC

 Definitie               |
 Denumirea chimica       | Acid citric
                         | Acid 2-hidroxi-1,2,3-propan tricarboxilic
                         | Acid beta-hidroxitricarbalitic
 Einecs                  | 201-069-1
 Formula chimica         | a) C6H8O7 (anhidru)
                         | b) C6H8O7 H2O (monohidrat)
 Masa moleculara         | a) 192,13 (anhidru)
                         | b) 210,15 (monohidrat)
 Compozitie              | Acidul citric exista sub forma anhidra sau cu
                         | 1 molecula de apa. Acidul citric contine minim 99,5%
                         | de C6H8O7, calculate raportat la substanta anhidra
 Descriere               | Acidul citric este un solid cristalin alb sau
                         | incolor, inodor, cu un gust puternic acid.
                         | Monohidratul se descompune in aer uscat.
                         |
 Identificare            |
 A. Teste de solubilitate| Foarte solubil in apa, usor solubil in etanol,
                         | solubil in eter
                         |
 Puritate                |
 Continut in apa         | Acidul citric anhidru contine maxim de 0,5% apa,
                         | acidul citric monohidrat contine maxim 8,8% apa
                         | (metoda Karl Fischer)
 Cenusa sulfatata        | Maxim 0,05% dupa calcinare la 800 +/- 25 grade C
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg
 Oxalati                 | Maxim 100 mg/kg exprimate in acid oxalic, dupa uscare
 Substante usor          |
 carbonizabile           | Se incalzeste 1 g de proba pulbere in 10 ml acid
                         | sulfuric de 98% minimum la bain-marie la 90 grade C
                         | in intuneric timp de o ora. Solutia trebuie sa aiba o
                         | culoare brun deschis (lichid de control K).

 E 331 (i) - CITRAT MONOSODIC

 Sinonime                | Citrat monosodic
                         | Citrat de sodiu monobazic
                         |
 Definitie               |
 Denumirea chimica       | Citrat monosodic
                         | Sarea monosodica a acidului
                         | 2-hidroxi-1,2,3-propantricarboxilic
 Formula chimica         | a) C6H7O7Na (anhidru)
                         | b) C6H7O7Na H2O (monohidrat)
 Masa moleculara         | a) 214,11 (anhidru)
                         | b) 232,23 (monohidrat)
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Pudra cristalina alba sau cristale incolore
                         |
 Identificare            |
 A. Teste pozitive pentru|
    citrat si sodiu      |
                         |
 Puritate                |
 Pierdere la deshidratare| Determinat prin uscare la 180 grade C timp de 4 ore:
                         | - Anhidru: maxim 1,0%
                         | - Monohidrat: maxim 8,8%
 Oxalati                 | Maxim 100 mg/kg exprimate in acid oxalic, dupa uscare
 pH-ul unei solutii      |
 apoase de 1%            | Intre 3,5 si 3,8
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg

 E 331 (ii) - CITRAT DISODIC

 Sinonime                | Citrat disodic
                         | Citrat de sodiu dibazic
                         |
 Definitie               |
 Denumirea chimica       | Citrat disodic
                         | Sarea disodica a acidului
                         | 2-hidroxi-1,2,3-propantricarboxilic
                         | Sarea disodica a acidului citric cu 1,5 molecule de
                         | apa
 Einecs                  | 205-623-3
 Formula chimica         | C6H6O7Na2 1,5H2O
 Masa moleculara         | 263,11
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Pudra alba cristalina sau cristale incolore
                         |
 Identificare            |
 A. Teste pozitive pentru|
    citrat si sodiu      |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 13,0% prin uscare la 180 grade C timp de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimate in acid oxalic, dupa uscare
 pH-ul unei solutii      |
 apoase de 1%            | Intre 4,9 si 5,2
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg

 E 331 (iii) - CITRAT TRISODIC

 Sinonime                | Citrat trisodic
                         | Citrat de sodiu tribazic
                         |
 Definitie               |
 Denumirea chimica       | Citrat trisodic
                         | Sarea trisodica a acidului
                         | 2-hidroxi-1,2,3-propantricarboxilic
                         | Sarea trisodica a acidului citric, sub forma anhidra,
                         | dihidrata sau pentahidrata
 Einecs                  | 200-675-3
 Formula chimica         | a) Anhidru: C6H5O7Na3
                         | b) Hidrat: C6H5O7Na3 nH2O (n = 2 sau 5)
 Masa moleculara         | 258,07 (anhidru)
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Pudra alba cristalina sau cristale incolore
                         |
 Identificare            |
 A. Teste pozitive pentru|
    citrat si sodiu      |
                         |
 Puritate                |
 Pierdere la deshidratare| Determinat prin uscare la 180 grade C timp de 4 ore:
                         | - Anhidru: maxim 1,0%
                         | - Dihidrat: maxim 13,5%
                         | - Pentahidrat: maxim 30,3%
 Oxalati                 | Maxim 100 mg/kg exprimate in acid oxalic, dupa uscare
 pH-ul unei solutii      |
 apoase de 5%            | Intre 7,5 si 9,0
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg

 E 332 (i) - CITRAT MONOPOTASIC

 Sinonime                | Citrat monopotasic
                         | Citrat de potasiu monobazic
                         |
 Definitie               |
 Denumirea chimica       | Citrat monopotasic
                         | Sarea monopotasica a acidului
                         | 2-hidroxi-1,2,3-propantricarboxilic
                         | Sarea monopotasica anhidra a acidului citric
 Einecs                  | 212-753-4
 Formula chimica         | C6H7O7K
 Masa moleculara         | 230,21
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Pudra granulata sau cristale transparente
                         | higroscopice, albe
                         |
 Identificare            |
 A. Teste pozitive pentru|
    citrat si potasiu    |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 1,0% determinata prin uscare la 180 grade C
                         | timp de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimati in acid oxalic, dupa uscare
 pH-ul unei solutii      |
 apoase de 1%            | Intre 3,5 si 3,8
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg

 E 332 (ii) - CITRAT TRIPOTASIC

 Sinonime                | Citrat tripotasic
                         | Citrat de potasiu tribazic
                         |
 Definitie               |
 Denumirea chimica       | Citrat tripotasic
                         | Sarea tripotasica a acidului
                         | 2-hidroxi-1,2,3-propantricarboxilic
                         | Sarea tripotasica monohidrata a acidului citric
 Einecs                  | 212-755-5
 Formula chimica         | C6H5O7K3 H2O
 Masa moleculara         | 324,42
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Pudra granulata higroscopica alba sau cristale
                         | transparente
                         |
 Identificare            |
 A. Teste pozitive pentru|
    citrat si potasiu    |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 6,0% determinat prin uscare la 180 grade C timp
                         | de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimat in acid oxalic, dupa uscare
 pH-ul unei solutii      |
 apoase de 5%            | Intre 7,5 si 9,0
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg

 E 333 (i) - CITRAT MONOCALCIC

 Sinonime                | Citrat monocalcic
                         | Citrat de calciu monobazic
                         |
 Definitie               |
 Denumirea chimica       | Citrat monocalcic
                         | Sarea monocalcica a acidului
                         | 2-hidroxi-1,2,3-propantricarboxilic
                         | Sarea monocalcica monohidrata a acidului citric
 Formula chimica         | (C6H7O7)2 Ca H2O
 Masa moleculara         | 440,32
 Compozitie              | Minim 97,5% raportat la substanta anhidra
 Descriere               | Pudra alba fina
                         |
 Identificare            |
 A. Teste pozitive pentru|
    citrat si calciu     |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 7,0% determinate prin uscare la 180 grade C
                         | timp de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimate in acid oxalic, dupa uscare
 pH-ul unei solutii      |
 apoase de 1%            | Intre 3,2 si 3,5
 Fluoruri                | Maxim 30 mg/kg (exprimate in fluor)
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg
 Carbonati               | Dizolvarea unui gram de citrat de calciu in 10 ml de
                         | acid clorhidric 2N trebuie sa degaje numai cateva
                         | bule izolate.

 E 333 (ii) - CITRAT DICALCIC

 Sinonime                | Citrat dicalcic
                         | Citrat de calciu dibazic
                         |
 Definitie               |
 Denumirea chimica       | Citrat dicalcic
                         | Sarea dicalcica a acidului
                         | 2-hidroxi-1,2,3-propantricarboxilic
                         | Sarea dicalcica trihidrata a acidului citric
 Formula chimica         | (C6H7O7)2 Ca2 3H2O
 Masa moleculara         | 530,42
 Compozitie              | Minim 97,5% raportat la substanta anhidra
 Descriere               | Pudra alba fina
                         |
 Identificare            |
 A. Teste pozitive pentru|
    citrat si calciu     |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 20,0% determinat prin uscare la 180 grade C
                         | timp de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimat in acid oxalic, dupa uscare
 Fluoruri                | Maxim 30 mg/kg (exprimat in fluor)
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg
 Carbonati               | Dizolvarea unui gram de citrat de calciu in 10 ml de
                         | acid clorhidric 2N trebuie sa degaje numai cateva
                         | bule izolate

 E 333 (iii) - CITRAT TRICALCIC

 Sinonime                | Citrat tricalcic
                         | Citrat de calciu tribazic
                         |
 Definitie               |
 Denumirea chimica       | Citrat tricalcic
                         | Sarea tricalcica a acidului
                         | 2-hidroxi-1,2,3-propantricarboxilic
                         | Sarea tricalcica tetrahidrata a acidului citric
 Einecs                  | 212-391-7
 Formula chimica         | (C6H6O7)2 Ca3 4H2O
 Masa moleculara         | 570,51
 Compozitie              | Minim 97,5% raportat la substanta anhidra
 Descriere               | Pudra alba fina
                         |
 Identificare            |
 A. Teste pozitive pentru|
    citrat si calciu     |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 14,0% determinat prin uscare la 180 grade C
                         | timp de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimati in acid oxalic, dupa uscare
 Fluoruri                | Maxim 30 mg/kg (exprimate in fluor)
 Arsen                   | Maxim 1 mg/kg
 Plumb                   | Maxim 1 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 5 mg/kg
 Carbonati               | Dizolvarea unui gram de citrat de calciu in 10 ml de
                         | acid clorhidric 2N trebuie sa degaje numai cateva
                         | bule izolate

 E 334 - ACID L(+) TARTRIC

 Definitie               |
 Denumirea chimica       | Acid L-tartric
                         | Acid L-2,3-dihidroxibutandioic
                         | Acid d-alfa,beta-dihidroxisuccinic
 Einecs                  | 201-766-0
 Formula chimica         | C4H6O6
 Masa moleculara         | 150,09
 Compozitie              | Minim 99,5% raportat la substanta anhidra
 Descriere               | Solid cristalin incolor sau translucid sau pudra
                         | cristalina alba
                         |
 Identificare            |
 A. Interval de topire   | Intre 168 si 170 grade C
 B. Teste pozitive pentru|
    tartrat              |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 0,5% (peste P2O5 timp de 3 ore)
 Cenusa sulfatata        | Maxim 1000 mg/kg dupa calcinare la 800 +/- 25 grade C
                         |
 Rotatie optica specifica|
 a unei solutii apoase de|
 20% greutate/volum      |       20
                         | [alfa]   intre +11,5 si 13,5 grade
                         |       D
                         |
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg
 Oxalati                 | Maxim 100 mg/kg exprimati in acid oxalic, dupa uscare

 E 335 (i) - TARTRAT MONOSODIC

 Sinonime                | Sarea monosodica a acidului L(+)tartric
                         |
 Definitie               |
 Denumirea chimica       | Sarea monosodica a acidului L-2,3-dihidroxibutandioic
                         | Sarea monosodica monohidrata a acidului L(+)tartric
 Formula chimica         | C4H5O6 Na H2O
 Masa moleculara         | 194,05
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Cristale incolore transparente
                         |
 Identificare            |
 A. Teste pozitive pentru|
    tartrat si sodiu     |
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 10,0% determinat prin uscare la 105 grade C
                         | timp de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimati in acid oxalic, dupa uscare
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 335 (ii) - TARTRAT DISODIC

 Definitie               |
 Denumirea chimica       | L-tartrat disodic
                         | (+)- tartrat disodic
                         | Acid (+) -2,3-dihidroxibutandioic disodic
                         | Sare disodica deshidratata a acidului L-(+)tartric
 Einecs                  | 212-773-3
 Formula chimica         | C4H4O6 Na2 2H2O
 Masa moleculara         | 230,8
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Cristale incolore transparente
                         |
 Identificare            |
 A. Teste pozitive pentru|
    tartrat si sodiu     |
 B. Teste de solubilitate| 1 gram este insolubil in 3 ml apa. Insolubil in
                         | etanol
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 17,0% determinat prin uscare la 150 grade C
                         | timp de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimati in acid oxalic, dupa uscare
 pH-ul unei solutii      |
 apoase de 1%            | Intre 7,0 si 7,5
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 336 (i) - TARTRAT MONOPOTASIC

 Sinonime                | Tartrat de potasiu monobazic
                         |
 Definitie               |
 Denumirea chimica       | Sarea monopotasica a acidului
                         | L-2,3-dihidroxibutandioic
                         | Sarea monopotasica anhidra a acidului L(+)-tartric
 Formula chimica         | C4H5O6K
 Masa moleculara         | 188,16
 Compozitie              | Minim 98% raportat la substanta anhidra
 Descriere               | Pudra alba cristalina sau granulata
                         |
 Identificare            |
 A. Teste pozitive pentru|
    tartrat si potasiu   |
 B. Punct de topire      | 230 grade C
                         |
 Puritate                |
 pH-ul unei solutii      |
 apoase de 1%            | 3,4
 Pierdere la deshidratare| Maxim 1,0% determinat prin uscare la 105 grade C timp
                         | de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimati in acid oxalic, dupa uscare
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 336 (ii) - TARTRAT DIPOTASIC

 Sinonime                | Tartrat de potasiu dibazic
                         |
 Definitie               |
 Denumirea chimica       | Sarea dipotasica a acidului L-2,3-dihidroxibutandioic
                         | Sarea dipotasica cu 0,5 molecula de apa a acidului
                         | L(+)tartric
 Einecs                  | 213-067-8
 Formula chimica         | C4H4O6 K2 1/2H2O
 Masa moleculara         | 235,2
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Pudra alba cristalina sau granulata
                         |
 Identificare            |
 A. Teste pozitive pentru|
    tartrat si potasiu   |
                         |
 Puritate                |
 pH-ul unei solutii      |
 apoase de 1%            | Intre 7,0 si 9,0
 Pierdere la deshidratare| Maxim 4,0% determinat prin uscare la 150 grade C timp
                         | de 4 ore
 Oxalati                 | Maxim 100 mg/kg exprimati in acid oxalic, dupa uscare
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 337 - TARTRAT DUBLU DE SODIU SI POTASIU

 Sinonime                | L(+) Tartrat de sodiu si potasiu
                         | Sare de Rochelle
                         | Sare de Seignette
                         |
 Definitie               |
 Denumirea chimica       | Sare dubla de sodiu si potasiu a acidului
                         | L-2,3-dihidroxibutandioic
                         | L(+) Tartrat de sodiu si potasiu
 Einecs                  | 206-156-8
 Formula chimica         | C4H4O6 KNa 4H2O
 Masa moleculara         | 282,23
 Compozitie              | Minim 99% raportat la substanta anhidra
 Descriere               | Cristale incolore sau pudra alba cristalina
                         |
 Identificare            |
 A. Teste pozitive pentru|
    tartrat, potasiu si  |
    sodiu                |
 B. Teste de solubilitate| 1 gram este solubil in 1 ml apa, insolubil in etanol
 C. Interval de topire   | Intre 70 si 80 grade C
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 26,0% si minim 21,0% determinat prin uscare la
                         | 150 grade C timp de 3 ore
 pH-ul unei solutii      |
 apoase de 1%            | 3,4
 Oxalati                 | Maxim 100 mg/kg exprimati in acid oxalic, dupa uscare
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 338 - ACID FOSFORIC

 Sinonime                | Acid ortofosforic
                         | Acid monofosforic
 Definitie               |
 Denumirea chimica       | Acid fosforic
 Einecs                  | 231-633-2
 Formula chimica         | H3PO4
 Masa moleculara         | 98,00
 Compozitie              | Minim 71% si maxim 83%
 Descriere               | Lichid vascos limpede incolor
                         |
 Identificare            |
 A. Teste pozitive pentru|
    acid si fosfat       |
                         |
 Puritate                |
 Acizi volatili          | Maxim 10 mg/kg (exprimati in acid acetic)
 Cloruri                 | Maxim 200 mg/kg (exprimate in clor)
 Nitrati                 | Maxim 5 mg/kg (exprimati in NaNO3)
 Sulfati                 | Maxim 1500 mg/kg (exprimati in CaSO4)
 Fluoruri                | Maxim 10 mg/kg (exprimate in fluor)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg
                         |
 Nota:                   |
 Aceasta specificatie se |
 refera la o solutie     |
 apoasa de 75%           |

 E 339 (i) - FOSFAT MONOSODIC

 Sinonime                | Monofosfat monosodic
                         | Monofosfat monosodic acid
                         | Ortofosfat monosodic
                         | Fosfat de sodiu monobazic
                         |
 Definitie               |
 Denumirea chimica       | Dihidrogeno-monofosfat de sodiu
 Einecs                  | 231-449-2
 Formula chimica         | Anhidru: NaH2PO4
                         | Monohidrat: NaH2PO4 H2O
                         | Dihidrat: NaH2PO4 2H2O
 Masa moleculara         | Anhidru: 119,98
                         | Monohidrat: 138,00
                         | Dihidrat: 156,01
 Compozitie              | Dupa uscare la 6,0 grade C timp de o ora si apoi la
                         | 105 grade C timp de 4 ore, contine minim 97% NaH2PO4
 Descriere               | Pudra, cristale sau granule albe inodore usor
                         | lichefiate
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sodiu si fosfat      |
 B. Teste de solubilitate| Foarte solubil in apa. Insolubil in etanol, eter sau
                         | cloroform
 C. Continut de P2O5     | Intre 58,0% si 60,0%
                         |
 Puritate                |
 Pierdere la deshidratare| Sarea anhidra pierde maxim 2%, monohidratul maxim
                         | 15,0% si dihidratul maxim 25% dupa uscare la 60 grade
                         | C timp de 1 ora, apoi la 105 grade C timp de 4 ore
 Substante insolubile in |
 apa                     | Maxim 0,2% raportat la substanta anhidra
 Fluoruri                | Maxim 10 mg/kg (exprimate in fluor)
 pH-ul unei solutii      |
 apoase de 1%            | Intre 4,1 si 5,0
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 339 (ii) - FOSFAT DISODIC

 Sinonime                | Monofosfat disodic
                         | Fosfat de sodiu secundar
                         | Ortofosfat disodic
                         | Fosfat disodic acid
                         |
 Definitie               |
 Denumirea chimica       | Hidrogeno-monofosfat disodic
                         | Hidrogeno-ortofosfat disodic
 Einecs                  | 231-448-7
 Formula chimica         | Anhidru: Na2HPO4
                         | Hidrat: Na2HPO4 nH2O (n = 2,7 sau 12)
 Masa moleculara         | Anhidru: 141,98
 Compozitie              | Dupa uscare la 40 grade C timp de 3 ore si apoi la
                         | 105 grade C timp de 5  ore, contine minim 98% Na2HPO4
 Descriere               | Hidrogeno-fosfatul disodic anhidru este o pudra alba
                         | higroscopica inodora. Formele hidratate cuprind
                         | dihidratul: un solid cristalin alb inodor;
                         | heptahidratul: pudra granulata sau cristale albe,
                         | inodore, eflorescente; dodecahidratul: pudra sau
                         | cristale inodore eflorescente albe.
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sodiu si fosfat      |
 B. Teste de solubilitate| Foarte solubil in apa. Insolubil in etanol
 C. Continut de P2O5     | Intre 49% si 51% (anhidru)
                         |
 Puritate                |
 Pierdere la deshidratare| Dupa uscare la 40 grade C timp de 3 ore apoi la
                         | 105 grade C timp de 5 ore, pierderile in greutate
                         | sunt urmatoarele: pentru forma anhidra maxim 5%,
                         | pentru dihidrat maxim 22%, pentru heptahidrat maxim
                         | 50%, pentru dodecahidrat maxim 61%
 Substante insolubile in |
 apa                     | Maxim 0,2% raportat la substanta anhidra
 Fluoruri                | Maxim 10 mg/kg (exprimate in fluor)
 pH-ul unei solutii      |
 apoase de 1%            | Intre 8,4 si 9,6
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 339 (iii) - FOSFAT TRISODIC

 Sinonime                | Fosfat de sodiu
                         | Fosfat de sodiu tribazic
                         | Ortofosfat trisodic
                         |
 Definitie               |
 Denumirea chimica       | Monofosfat trisodic
                         | Fosfat trisodic
                         | Ortofosfat trisodic
 Einecs                  | 231-509-8
 Formula chimica         | Anhidru: Na3PO4
                         | Hidrat: Na3PO4 nH2O (n = 0,5, 1 sau 12)
 Masa moleculara         | Anhidru: 163,94
 Compozitie              | Fosfatul de sodiu anhidru, precum si formele semi si
                         | monohidrate contin minim 97% Na3PO4, calculate
                         | raportat la substanta anhidra. Dodecahidratul de
                         | fosfat de sodiu contine minim 92% Na3PO4, calculate
                         | pe baza de materie calcinata
 Descriere               | Cristale, granule sau pudra cristalina alba inodora.
                         | Formele hidratate cuprind semi si monohidratele,
                         | hexahidratul, octahidratul, decahidratul si
                         | dodecahidratul. Dodecahidratul include 1/4 molecula
                         | de hidroxid de sodiu.
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sodiu si fosfat      |
 B. Teste de solubilitate| Foarte solubil in apa. Insolubil in etanol
 C. Continut de P2O5     | Intre 40,5% si 43,5% (anhidru)
                         |
 Puritate                |
 Pierdere la calcinare   | Dupa uscare la 120 grade C timp de 2 ore urmata de
                         | calcinare la aproximativ 800 grade C timp de
                         | 30 minute, pierderile in greutate sunt urmatoarele:
                         | pentru forma anhidra maxim 2%, pentru monohidrat
                         | maxim 11%, pentru dodecahidrat intre 45% si 58%
 Substante insolubile in |
 apa                     | Maxim 0,2% raportat la substanta anhidra
 Fluoruri                | Maxim 10 mg/kg (exprimate in fluor)
 pH-ul unei solutii      |
 apoase de 1%            | Intre 11,5 si 12,5
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 340 (i) - FOSFAT MONOPOTASIC

 Sinonime                | Fosfat de potasiu monobazic
                         | Monofosfat de monopotasiu
                         | Fosfat de potasiu acid
                         | Ortofosfat potasic
                         |
 Definitie               |
 Denumirea chimica       | Dihidrogeno-fosfat de potasiu
                         | Dihidrogeno-ortofosfat monopotasic
                         | Dihidrogeno-monofosfat monopotasic
 Einecs                  | 231-913-4
 Formula chimica         | KH2PO4
 Masa moleculara         | 136,09
 Compozitie              | Minim 98% dupa uscare la 105 grade C timp de 4 ore
 Descriere               | Cristale incolore sau pudra cristalina sau granulata
                         | alba, higroscopica, inodora
                         |
 Identificare            |
 A. Teste pozitive pentru|
    potasiu si fosfat    |
 B. Teste de solubilitate| Foarte solubil in apa. Insolubil in etanol
 C. Continut de P2O5     | Intre 51% si 53%
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 2% determinate prin uscare la 105 grade C timp
                         | de 4 ore
 Substante insolubile in |
 apa                     | Maxim 0,2% raportat la substanta anhidra
 Fluoruri                | Maxim 10 mg/kg (exprimate in fluor)
 pH-ul unei solutii      |
 apoase de 1%            | Intre 4,2 si 4,8
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 340 (ii) - FOSFAT DIPOTASIC

 Sinonime                | Monofosfat dipotasic
                         | Fosfat de potasiu secundar
                         | Fosfat dipotasic acid
                         | Ortofosfat dipotasic
                         | Fosfat de potasiu dibazic
                         |
 Definitie               |
 Denumirea chimica       | Hidrogeno-monofosfat dipotasic
                         | Hidrogeno-fosfat dipotasic
                         | Hidrogeno-ortofosfat dipotasic
 Einecs                  | 231-834-5
 Formula chimica         | K2HPO4
 Masa moleculara         | 174,18
 Compozitie              | Minim 98% dupa uscare la 105 grade C timp de 4 ore
 Descriere               | Pudra granulata, cristale sau pasta incolora sau
                         | alba, lichefiata
                         |
 Identificare            |
 A. Teste pozitive pentru|
    potasiu si fosfat    |
 B. Teste de solubilitate| Foarte solubil in apa. Insolubil in etanol
 C. Continut de P2O5     | Intre 40,3% si 41,5%
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 2% determinate prin uscare la 105 grade C timp
                         | de 4 ore
 Substante insolubile in |
 apa                     | Maxim 0,2% raportat la substanta anhidra
 Fluoruri                | Maxim 10 mg/kg (exprimate in fluor)
 pH-ul unei solutii      |
 apoase de 1%            | Intre 8,7 si 9,4
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 340 (iii) - FOSFAT TRIPOTASIC

 Sinonime                | Fosfat de potasiu tribazic
                         | Ortofosfat tripotasic
                         |
 Definitie               |
 Denumirea chimica       | Monofosfat tripotasic
                         | Fosfat tripotasic
                         | Ortofosfat tripotasic
 Einecs                  | 231-907-1
 Formula chimica         | Anhidru: K3PO4
                         | Hidrat: K3PO4 nH2O (n = 1 sau 3)
 Masa moleculara         | 212,27 (anhidru)
 Compozitie              | Minim 97% raportat la substanta calcinata
 Descriere               | Cristale sau granule incolore sau albe inodore si
                         | higroscopice. Formele hidratate sunt monohidratul si
                         | trihidratul.
                         |
 Identificare            |
 A. Teste pozitive pentru|
    potasiu si fosfat    |
 B. Teste de solubilitate| Foarte solubil in apa. Insolubil in etanol
 C. Continut de P2O5     | Intre 30,5% si 33% (anhidru raportat la substanta
                         | calcinata)
                         |
 Puritate                |
 Pierdere la calcinare   | Anhidru: maxim 3% hidrat: maxim 23% . In cele doua
                         | cazuri se determina dupa uscare la 105 grade C timp
                         | de 1 ora urmata de calcinare la aproximativ
                         | 800 grade C +/- 25 grade C timp de 30 minute
 Substante insolubile in |
 apa                     | Maxim 0,2% raportat la substanta anhidra
 Fluoruri                | Maxim 10 mg/kg (exprimate in fluor)
 pH-ul unei solutii      |
 apoase de 1%            | Intre 11,5 si 12,3
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 341 (i) - FOSFAT MONOCALCIC

 Sinonime                | Fosfat de calciu monobazic
                         | Ortofosfat monocalcic
                         |
 Definitie               |
 Denumirea chimica       | Dihidrogeno-fosfat de calciu
 Einecs                  | 231-837-1
 Formula chimica         | Anhidru: Ca(H2PO4)2
                         | Monohidrat: Ca(H2PO4)2 H2O
 Masa moleculara         | 234,05 (anhidru)
                         | 252,08 (monohidrat)
 Compozitie              | Minim 95% raportat la substanta anhidra
 Descriere               | Pudra granulata sau cristale sau granule albe
                         | lichefiate
                         |
 Identificare            |
 A. Teste pozitive pentru|
    calciu si fosfat     |
 B. Continut de P2O5     | Intre 55,5% si 61,1% (anhidru)
 C. Continut de CaO      | Intre 23% si 27,5% (anhidru)
                         | Intre 19% si 24,8% (monohidrat)
                         |
 Puritate                |
 Pierdere la deshidratare| Maxim 14% dupa uscare la 105 grade C timp de 4 ore
                         | (anhidru)
                         | Maxim 17,5% dupa uscare la 60 grade C timp de 1 ora,
                         | apoi la 105 grade C timp de 4 ore (monohidrat)
 Pierdere la calcinare   | Maxim 17,5% dupa calcinare la
                         | 800 grade C +/- 250 grade C timp de 30 minute
                         | (anhidru)
                         | Maxim 25% dupa uscare la 105 grade C timp de 1 ora,
                         | urmata de calcinare la 800 grade C +/- 25 grade C
                         | timp de 30 minute (monohidrat)
 Fluoruri                | Maxim 30 mg/kg (exprimate in fluor)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 341 (ii) - FOSFAT DICALCIC

 Sinonime                | Fosfat de calciu dibazic
                         | Ortofosfat dicalcic
                         |
 Definitie               |
 Denumirea chimica       | Monohidrogeno-fosfat de calciu
                         | Hidrogeno-ortofosfat de calciu
                         | Fosfat de calciu secundar
 Einecs                  | 231-826-1
 Formula chimica         | Anhidru: CaHPO4
                         | Monohidrat: CaHPO4 2H2O
 Masa moleculara         | 136,06 (anhidru)
                         | 172,09 (dihidrat)
 Compozitie              | Fosfatul dicalcic, dupa uscare la 200 grade C timp de
                         | 3 ore, contine minim 98% si maxim echivalentul a 102%
                         | CaHPO4
 Descriere               | Cristale, granule, pudra granulata sau pudra alba
                         |
 Identificare            |
 A. Teste pozitive pentru|
    calciu si fosfat     |
 B. Teste de solubilitate| Usor solubil in apa. Insolubil in etanol
 C. Continut de P2O5     | Intre 50,0% si 52,5% (anhidru)
                         |
 Puritate                |
 Pierdere la calcinare   | Maxim 8,5% (anhidru) sau 26,5% (dihidrat) dupa
                         | calcinare la 800 grade C +/- 25 grade C timp de
                         | 30 minute
 Fluoruri                | Maxim 50 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 341 (iii) - FOSFAT TRICALCIC

 Sinonime                | Fosfat de calciu tribazic
                         | Ortofosfat de calciu
                         |
 Definitie               |
 Denumirea chimica       | Monofosfat tricalcic
 Einecs                  | 231-840-8
 Formula chimica         | Ca3(PO4)2
 Masa moleculara         | 310,17
 Compozitie              | Minim 90% raportat la substanta calcinata
 Descriere               | Pudra alba inodora si insipida stabila in aer
                         |
 Identificare            |
 A. Teste pozitive pentru|
    calciu si fosfat     |
 B. Teste de solubilitate| Practic insolubil in apa, insolubil in etanol,
                         | solubil in acid clorhidric si nitric diluat
 C. Continut de P2O5     | Intre 38,5% si 48,0% (anhidru)
                         |
 Puritate                |
 Pierdere la calcinare   | Maxim 8% dupa calcinare la
                         | 800 grade C +/- 25 grade C, la greutate constanta
 Fluoruri                | Maxim 50 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

 E 385 - SAREA DE CALCIU SI DISODIU A ACIDULUI ETILENDIAMINTETRAACETAT

 Sinonime                | EDTA de calciu disodiu
                         | Edetat de calciu disodiu
                         |
 Definitie               |
 Denumirea chimica       | N,N'-1,2-Etandilbis [N-(carboximetil)-glicinat]
                         |              N   N
                         | [(4-)-O,O', O , O ] calciat (2)-disodiu
                         | Etilendiamintetraacetat de calciu disodiu
                         | (etilen-dinitrilo)-tetra acetat de calciu disodiu
 Einecs                  | 200-529-9
 Formula chimica         | C10H12O8CaN2N2 2H2O
 Masa moleculara         | 410,31
 Compozitie              | Minim 97% raportat la substanta anhidra
 Descriere               | Granule cristaline inodore albe sau pudra alba sau
                         | alburie, usor higroscopica
                         |
 Identificare            |
 A. Teste pozitive pentru|
    sodiu si calciu      |
 B. Activitate de        |
    ciclizare cu ioni    |
    metalici pozitivi    |
 C. O solutie de 1%      |
    prezinta un pH intre |
    6,5 si 7,5           |
                         |
 Puritate                |
 Continut de apa         | 5 - 13% (metoda Karl Fischer)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 10 mg/kg

    'Oxidul de etilena nu poate fi utilizat in scopuri de sterilizare in aditivii alimentari.

 E 400 - ACID ALGINIC

 Definitie               | Glicuronoglicanul linear contine in principal unitati
                         | de acid D-manuronic legat in beta-1,4 si L-guluronic
                         | legat in alfa-1,4 sub forma de inel de piranoza.
                         | Hidrat de carbon hidrofil extras cu ajutorul
                         | alcalului diluat provenind din legaturile naturale
                         | ale diverselor specii de alge marine brune
                         | (Phaeophyceae)
 Einecs                  | 232-680-1
 Formula chimica         | (C6H8O6)n
 Masa moleculara         | 10.000 - 600.000 (medie tipica)
 Compozitie              | Substanta anhidra degaja minim 20% si maxim 23%
                         | dioxid de carbon (CO2), echivalent cu minim 91% si
                         | maxim 104,5% acid alginic (C6H8O6)n (calculat pe
                         | baza de greutate echivalenta de 200)
 Descriere               | Acidul alginic se prezinta sub forma filamentoasa,
                         | granulara si de praf. Este de culoare alba spre
                         | maro-galbui si aproape inodor
                         |
 Identificare            |
 A. Solubilitate         | Insolubil in apa si solventii organici, usor solubil
                         | in solutii de carbonat de sodiu, hidroxid de sodiu
                         | si fosfat trisodic
 B. Test de precipitare  |
    cu clorura de calciu | Se adauga la un amestec de solutie de 0,5% proba si o
                         | solutie de hidroxid de sodiu 1 mol, o cincime din
                         | volumul sau unei solutii de 2,5% clorura de calciu.
                         | Se formeaza un precipitat voluminos, gelatinos. Acest
                         | test permite distingerea acidului alginic de guma
                         | acacia, carboximetilceluloza de sodiu,
                         | carboximetilamidonul, caragenanul, gelatina, guma
                         | ghatti, guma karaya, guma din seminte de carruba,
                         | metilceluloza si guma tragacant
 C. Test de precipitare  |
    cu sulfat de amoniu  | Se adauga la un amestec de o solutie de 0,5% proba si
                         | o solutie de hidroxid de sodiu 1 mol, o jumatate din
                         | volumul sau unei solutii saturate de sulfat de
                         | amoniu. Nu se formeaza un precipitat. Acest test
                         | permite distingerea acidului alginic de agar-agar,
                         | carboximetilceluloza de sodiu, caragenan, pectina
                         | dezesterificata, gelatina, guma din seminte de
                         | carruba, metilceluloza si amidonul
 D. Culorimetrie         | Se dizolva cat mai complet posibil 0,01 g proba
                         | agitand cu 0,15 ml de hidroxid de sodiu 0,1N si se
                         | adauga 1 ml de solutie acida de sulfat feric. In
                         | 5 minute apare o coloratie rosu-visiniu care devine
                         | in final purpuriu intens.
                         |
 Puritate                |
 pH-ul unei suspensii de |
 3%                      | Intre 2 si 3,5
 Pierdere la uscare      | Maxim 15% (105 grade C, 4 ore)
 Cenusa sulfatata        | Maxim 8% raportat la substanta anhidra
 Hidroxid de sodiu (1 mol|
 solutie)                | Maxim 2% raportat la substanta anhidra
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Indicator total placa   | Maxim 5000 colonii per gram
 Drojdie si mucegai      | Maxim 500 colonii per gram
 E. coli                 | Negativ in 5 grame
 Salmonella spp.         | Negativ in 10 grame

 E 401 - ALGINAT DE SODIU

 Definitie               |
 Denumire chimica        | Sare sodica a acidului alginic
 Formula chimica         | (C6H7NaO6)n
 Masa moleculara         | 10.000 - 600.000 (medie tipica)
 Compozitie              | Substanta anhidra degaja minim 18% si maxim 21%
                         | dioxid de carbon (CO2), echivalent cu minim 90,8% si
                         | maxim 106% alginat de sodiu (calculat pe baza de
                         | greutate echivalenta de 222)
 Descriere               | Pudra fibroasa sau granulara aproape inodora, de
                         | culoare alb-galbui
                         |
 Identificare            |
 A. Test pozitiv pentru  |
    sodiu si acidul      |
    alginic              |
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15% (105 grade C, 4 ore)
 Substanta insolubila in |
 apa                     | Maxim 2% raportat la substanta anhidra
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Indicator total placa   | Maxim 5000 colonii per gram
 Drojdie si mucegai      | Maxim 500 colonii per gram
 E. coli                 | Negativ in 5 grame
 Salmonella spp.         | Negativ in 10 grame

 E 402 - ALGINAT DE POTASIU

 Definitie               |
 Denumire chimica        | Sare potasica a acidului alginic
 Formula chimica         | (C6H7KO6)n
 Masa moleculara         | 10.000 - 600.000 (medie tipica)
 Compozitie              | Substanta anhidra degaja minim 16,6% si maxim 19,5%
                         | dioxid de carbon (CO2), echivalent cu minim 89,2% si
                         | maxim 105,5% alginat de potasiu (calculat pe baza de
                         | greutate echivalenta de 238)
 Descriere               | Pudra fibroasa sau granulara aproape inodora, de
                         | culoare alb-galbui
                         |
 Identificare            |
 A. Test pozitiv pentru  |
    potasiu si acidul    |
    alginic              |
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15% (105 grade C, 4 ore)
 Substanta insolubila in |
 apa                     | Maxim 2% raportat la substanta anhidra
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Indicator total placa   | Maxim 5000 colonii per gram
 Drojdie si mucegai      | Maxim 500 colonii per gram
 E. coli                 | Negativ in 5 grame
 Salmonella spp.         | Negativ in 10 grame

 E 403 - ALGINAT DE AMONIU

 Definitie               |
 Denumire chimica        | Sare amoniacala a acidului alginic
 Formula chimica         | (C6H11NO6)n
 Masa moleculara         | 10.000 - 600.000 (medie tipica)
 Compozitie              | Substanta anhidra degaja minim 18% si maxim 21%
                         | dioxid de carbon (CO2), echivalent cu minim 88,7% si
                         | maxim 103,6% alginat de amoniu (calculat pe baza de
                         | greutate echivalenta de 217)
 Descriere               | Pudra fibroasa sau granulara de culoare alb-galbui
                         |
 Identificare            |
 A. Test pozitiv pentru  |
    amoniu si acidul     |
    alginic              |
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15% (105 grade C, 4 ore)
 Cenusa sulfatata        | Maxim 7% raportat la materia uscata
 Substanta insolubila in |
 apa                     | Maxim 2% raportat la substanta anhidra
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Indicator total placa   | Maxim 5000 colonii per gram
 Drojdie si mucegai      | Maxim 500 colonii per gram
 E. coli                 | Negativ in 5 grame
 Salmonella spp.         | Negativ in 10 grame

 E 404 - ALGINAT DE CALCIU

 Sinonime                | Sare calcica a alginatului
                         |
 Definitie               |
 Denumire chimica        | Sare calcica a acidului alginic
 Formula chimica         | (C6H7Ca1/2O6)n
 Masa moleculara         | 10.000 - 600.000 (medie tipica)
 Compozitie              | Substanta anhidra degaja minim 18% si maxim 21%
                         | dioxid de carbon (CO2), echivalent cu minim 89,6% si
                         | maxim 104,5% alginat de calciu (calculat pe baza de
                         | greutate echivalenta de 219)
 Descriere               | Pudra fibroasa sau granulara aproape inodora, de
                         | culoare alb-galbui
                         |
 Identificare            |
 A. Test pozitiv pentru  |
    calciu si acidul     |
    alginic              |
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15% (105 grade C, 4 ore)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Indicator total placa   | Maxim 5000 colonii per gram
 Drojdie si mucegai      | Maxim 500 colonii per gram
 E. coli                 | Negativ in 5 grame
 Salmonella spp.         | Negativ in 10 grame

 E 405 - ALGINAT DE PROPAN-1,2-DIOL

 Sinonime                | Alginat de hidroxipropil
                         | Ester de propan-1,2-diol al acidului alginic
                         | Alginat de propilen glicol
                         |
 Definitie               |
 Denumire chimica        | Esterul de propan-1,2-diol al acidului alginic.
                         | Compozitia variaza in functie de gradul sau de
                         | esterificare si de procentul de grupe de carboxili
                         | liberi si neutralizati din molecula
 Formula chimica         | (C9H14O7)n
                         | (esterificat)
 Masa moleculara         | 10.000 - 600.000 (medie tipica)
 Compozitie              | Substanta anhidra degaja minim 16% si maxim 20%
                         | dioxid de carbon (CO2)
 Descriere               | Pudra fibroasa sau granulara aproape inodora, de
                         | culoare alb-galbui
                         |
 Identificare            |
 A. Test pozitiv pentru  |
    propan-1,2-diol si   |
    acid alginic dupa    |
    hidroliza            |
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 20% (105 grade C, 4 ore)
 Continut total de       |
 propan-1,2-diol         | Maxim 15% si maxim 45%
 Continut de             |
 propan-1,2-diol liber   | Maxim 15%
 Substante insolubile in |
 apa                     | Maxim 2% raportat la substanta anhidra
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg

 Indicator total placa   | Maxim 5000 colonii per gram
 Drojdie si mucegai      | Maxim 500 colonii per gram
 E. coli                 | Negativ in 5 grame
 Salmonella spp.         | Negativ in 10 grame

 E 406 - AGAR-AGAR

 Sinonime                | Geloza
                         | Agar de Japonia
                         | Isinglass de Bengal, Ceylon, China sau Japonia
                         | Layor Carang
                         |
 Definitie               |
 Denumire chimica        | Agar-agar-ul este o polizaharida coloidala hidrofila
                         | care contine in principal unitati de D-galactoza. In
                         | aproximativ 10% din unitatile de D-galactopiranoza,
                         | una din grupele de hidroxili se esterifica cu acid
                         | sulfuric care se neutralizeaza cu calciu, magneziu,
                         | potasiu sau sodiu. Se extrage din anumite legaturi
                         | naturale ale algelor marine din familiile Gelidiaceae
                         | si Sphaerococcaceae si ale algelor rosii inrudite din
                         | clasa Rhodophyceae
 Einecs                  | 232-658-1
 Compozitie              | Concentratia maxima de gel nu trebuie sa depaseasca
                         | 0,25%
 Descriere               | Agar-agar-ul este inodor sau are un miros usor
                         | caracteristic. Agar-agar-ul nemacinat se prezinta in
                         | general sub forma de fascicule de benzi fine,
                         | membranoase, aglutinate sau sub forma de portiuni
                         | taiate, fulgi sau granule. Poate fi de culoare
                         | portocaliu-galbui, cenusiu-galbui deschis spre galben
                         | deschis sau incolor. Este rezistent la umezeala,
                         | friabilitate, in mediu uscat. Agar-agar-ul sub forma
                         | de praf are culoarea alba spre alb-galbui sau galben
                         | deschis. La examenul in apa la microscop,
                         | agar-agar-ul apare sub forma granulara si usor
                         | filamentoasa. Pot aparea cateva fragmente de spicule
                         | de burete si cateva frustule de diatomi. Intr-o
                         | solutie de hidrat de cloral, agar-agar-ul sub forma
                         | de praf apare mai transparent decat in apa, mai mult
                         | sau mai putin sub forma granulara, striata,
                         | unghiulara si contine uneori frustule de diatomi.
                         | Rigiditatea gelului poate fi normalizata prin adaos
                         | de dextroza si maltodextrine sau zaharoza.
                         |
 Identificare            |
 A. Solubilitate         |Insolubil in apa rece; solubil in apa fierbinte
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 22% (105 grade C, 5 ore)
 Cenusa                  | Maxim 6,5% raportat la substanta anhidra la
                         | 550 grade C
 Cenusa insolubila in    |
 acid clorhidric         | Maxim 0,5% raportat la substanta anhidra la
 (aproximativ 3N)        | 550 grade C
 Substante insolubile    |
 (in apa fierbinte)      | Maxim 1%
 Amidon                  | Nu se poate detecta prin metoda de mai jos: se adauga
                         | la o solutie de 1/10 proba cateva picaturi solutie de
                         | iod. Nu se formeaza nici o coloratie albastra
 Gelatina si alte        |
 proteine                | Se dizolva aproximativ 1 g agar-agar in 100 ml apa
                         | fierbinte si se lasa la racit pana la aproximativ
                         | 50 grade C. La 5 ml solutie se adauga 5 ml solutie de
                         | trinitrofenol (1 g trinitrofenol anhidru/100 ml apa
                         | fierbinte). Nu apare nici o turbiditate in 10 minute
 Absorbtia de apa        | Se introduc 5 g agar-agar intr-un cilindru gradat de
                         | 100 ml, se umple cu apa pana la semn, se amesteca si
                         | se lasa in repaus timp de 24 ore la 25 grade C. Se
                         | toarna continutul din cilindru prin vata de sticla
                         | umezita si se lasa apa sa se scurga in al doilea
                         | cilindru gradat de 100 ml. Se obtin maxim 75 ml apa
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg

 E 407 - CARAGENAN

 Sinonime                | Produsele comerciale sunt valorificate sub diferite
                         | denumiri:
                         | - spuma de Irlanda
                         | - Eucheman (de la Euchema spp.)
                         | - Iridophycan (de la Irdidaea spp.)
                         | - Hypnean (de la Hypnea spp.)
                         | - Furcellaran sau agar de Danemarca (de la
                         |   Furcellaria fastigiata)
                         | - Caragenan (de la Chondrus si Gigartina spp.)
 Definitie               | Caragenanul se obtine prin extractia apoasa din
                         | legaturile naturale ale algelor din familiile
                         | Gigartinaceae, Solieriaceae, Hypneaceae si
                         | Furcellariaceae din clasa Rhodophyceae (alge rosii).
                         | Nu se utilizeaza nici un precipitat organic in afara
                         | de metanol, etanol si propanol-2. Caragenanul
                         | consta in principal din sarurile de potasiu, sodiu,
                         | magneziu si calciu ale esterilor sulfati de
                         | polizaharide care prin hidroliza duc la formarea
                         | galactozei si a 3,6-anhidrogalactozei. Caragenanul
                         | nu trebuie hidrolizat si nici supus unei degradari
                         | chimice.
 Einecs                  | 232-524-2
 Descriere               | Pudra grunjoasa spre fina de culoare galbuie spre
                         | incolora, practic inodora
                         |
 Identificare            |
 A. Teste pozitive pentru|
    galactoza,           |
    anhidrogalactoza si  |
    sulfat               |
                         |
 Puritate                |
 Continut de metanol,    |
 etanol, propanol-2      | Maxim 0,1% separat sau in combinatie
 Vascozitatea unei       |
 solutii de 1,5% la      |
 75 grade C              | Minim 5 mPa.s
 Pierdere la uscare      | Maxim 12% (105 grade C, 4 ore)
 Sulfat                  | Minim 15% si maxim 40% raportat la substanta anhidra
                         | (sub forma de SO4)
 Cenusa                  | Minim 15% si maxim 40% raportat la substanta anhidra
                         | la 550 grade C
 Cenusa insolubila in    |
 acid                    | Maxim 1% raportat la substanta anhidra (insolubila in
                         | acid clorhidric 10%)
 Substante insolubile in |
 acid                    | Maxim 2% raportat la substanta anhidra (insolubila in
                         | acid sulfuric 1% v/v)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Indicator total placa   | Maxim 5000 colonii per gram
 Drojdie si mucegai      | Maxim 300 colonii per gram
 E. coli                 | Negativ in 5 grame
 Salmonella spp.         | Negativ in 10 grame

 E 407a - ALGA EUCHEMA PRELUCRATA

 Sinonime                | PES (acronim pentru alga euchema prelucrata)
 Definitie               | Alga euchema prelucrata se obtine prin tratamentul
                         | alcalin apos (KOH) al legaturilor naturale ale
                         | algelor Euchema cottonii si Euchema spinosum din
                         | clasa Rhodophyceae (alge rosii) pentru indepartarea
                         | impuritatilor si extragerea produsului prin spalare
                         | cu apa proaspata si prin uscare. Purificarea se poate
                         | continua prin spalare cu metanol, etanol sau
                         | propanol-2 si prin uscare. Produsul cuprinde in
                         | principal sarurile de potasiu ale sulfatilor
                         | esterificati de polizaharide care prin hidroliza duc
                         | la obtinerea galactozei si a anhidrogalactozei-3,6.
                         | Sarurile de sodiu, calciu si magneziu ale sulfatilor
                         | esterificati ai polizaharidelor sunt prezente in
                         | cantitati mai mici. Este de asemenea prezenta in
                         | produs si celuloza algala de 15% . Caragenanul din
                         | alga euchema prelucrata nu se hidrolizeaza si nici nu
                         | se supune unei degradari chimice
 Descriere               | Pudra grunjoasa spre fina de culoare galbuie spre
                         | incolora, practic inodora
                         |
 Identificare            |
 A. Teste pozitive pentru|
    galactoza,           |
    anhidrogalactoza si  |
    sulfat               |
 B. Solubilitate         | Forme de suspensii vascoase in apa. Insolubil in
                         | etanol
                         |
 Puritate                |
 Continut de metanol,    |
 etanol, propanol-2      | Maxim 0,1% separat sau in combinatie
 Vascozitatea unei       |
 solutii de 1,5% la      |
 75 grade C              | Minim 5 mPa.s
 Pierdere la uscare      | Maxim 12% (105 grade C, 4 ore)
 Sulfat                  | Minim 15% si maxim 40% raportat la substanta anhidra
                         | (sub forma de SO4)
 Cenusa                  | Minim 1% si maxim 40% raportat la substanta anhidra
                         | la 550 grade C
 Cenusa insolubila in    |
 acid                    | Maxim 1% raportat la substanta anhidra (insolubila in
                         | acid clorhidric 10%)
 Substante insolubile in |
 acid                    | Minim 8% si maxim 15% raportat la substanta uscata
                         | (insolubile in acid sulfuric 1% v/v)
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Indicator total placa   | Maxim 5000 colonii per gram
 Drojdie si mucegai      | Maxim 300 colonii per gram
 E. coli                 | Negativ in 5 grame
 Salmonella spp.         | Negativ in 10 grame

 E 410 - GUMA DIN SEMINTE DE CARRUBA

 Sinonime                | Guma de carruba
                         | Guma algaroba
 Definitie               | Guma din seminte de carruba reprezinta endosperma
                         | macinata a boabelor din legaturile naturale ale
                         | arborelui de carob, Cerationia siliqua (L.) Taub.
                         | (familia Leguminosae). Contine in principal o
                         | polizaharida hidrocoloidala cu o masa moleculara
                         | ridicata, compusa din unitati de galactopiranoza si
                         | manopiranoza combinate prin legaturi glucosidice,
                         | care pot fi descrise din punct de vedere chimic sub
                         | forma de galactomannani
 Masa moleculara         | 50.000 - 3.000.000
 Einecs                  | 232-541-5
 Compozitie              | Continut in galactomannani de minim 75%
 Descriere               | Pudra alba spre alb-galbui, aproape inodora
                         |
 Identificare            |
 A. Teste pozitive pentru|
    galactoza si manoza  |
 B. Examen la microscop  | Se introduce o proba macinata intr-o solutie apoasa
                         | care contine iod de 0,5% si iodura de potasiu de 1%
                         | pe o lamela de sticla si se examineaza la microscop.
                         | Guma din seminte de carruba contine celule lungi
                         | intinse sub forma tubulara separate sau cu mici
                         | spatii intre ele. Elementele sale maro se formeaza cu
                         | mult mai putina regularitate in guma de guar. Aceasta
                         | prezinta grupuri apropiate de celule de forma
                         | circulara sau de para. Elementele sale au culoarea
                         | galben spre maro
 C. Solubilitate         | Solubil in apa fierbinte; insolubil in etanol
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15% (105 grade C, 5 ore)
 Cenusa                  | Maxim 1,2% determinata la 800 grade C
 Proteina (N x 6,25)     | Maxim 7%
 Substante insolubile in |
 acid                    | Maxim 4%
 Amidon                  | Nu se poate detecta prin metoda de mai jos: se adauga
                         | la o solutie de 1/10 proba cateva picaturi solutie de
                         | iod. Nu se formeaza nici o coloratie albastra
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Etanol si propanol-2    | Maxim 1% separat sau in combinatie

 E 412 - GUMA DE GUAR

 Sinonime                | Guma cyamopsis
                         | Faina de guar
 Definitie               | Guma de guar reprezinta endosperma macinata a
                         | boabelor din legaturile naturale ale arborelui de
                         | guar, Cyamopsis tetragonolobus (L.) Taub. (familia
                         | Leguminosae). Contine in principal o polizaharida
                         | hidrocoloidala cu o masa moleculara ridicata, compusa
                         | din unitati de galactopiranoza si manopiranoza
                         | combinate prin legaturi glucosidice, care pot fi
                         | descrise din punct de vedere chimic sub forma de
                         | galactomannani
 Einecs                  | 232-536-0
 Masa moleculara         | 50.000 - 8.000.000
 Compozitie              | Continut in galactomannani de minim 75%
 Descriere               | Pudra alba spre alb-galbui, aproape inodora
                         |
 Identificare            |
 A. Teste pozitive pentru|
    galactoza si manoza  |
 B. Solubilitate         | Solubil in apa fierbinte
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15% (105 grade C, 5 ore)
 Cenusa                  | Maxim 1,5% determinata la 800 grade C
 Substante insolubile in |
 acid                    | Maxim 7%
 Proteina (N x 6,25)     | Maxim 10%
 Amidon                  | Nu se poate detecta prin metoda de mai jos: se adauga
                         | la o solutie de 1/10 proba cateva picaturi solutie
                         | de iod. Nu se formeaza nici o coloratie albastra
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg

 E 413 - GUMA ADRAGANTE

 Sinonime                | Guma adragante
                         | Tragacant
 Definitie               | Guma adragante este un exudat uscat obtinut din
                         | tulpinile si ramurile legaturilor naturale ale
                         | Astragalus gummifer Labillardiere si alte specii
                         | asiatice ale Astragalus (familia Leguminosae). Consta
                         | in principal din polizaharide cu o masa moleculara
                         | ridicata (galactoarabani si polizaharide acide)
                         | care prin hidroliza duc la formarea acidului
                         | galacturonic, galactozei, arabinozei, xilozei si
                         | fucozei. Pot aparea mici cantitati de ramnoza si
                         | glucoza (provenind din urmele de amidon si/sau
                         | celuloza)
 Masa moleculara         | Aproximativ 800.000
 Einecs                  | 232-252-5
 Descriere               | Guma adragante nemacinata apare sub forma de
                         | fragmente aplatizate, lamelare, rectilinii sau
                         | curbate sau sub forma de elemente spiralate de
                         | 0,5 - 2,5 mm grosime si pana la 3 cm lungime. Are
                         | culoarea alba spre galben deschis dar unele elemente
                         | pot prezenta o tenta rosie. Elementele prezinta o
                         | textura aspra si microfisuri. Este inodor, solutiile
                         | au un gust mucilaginos insipid. Tragacantul praf este
                         | de culoare alba spre galben deschis sau maro
                         | trandafiriu (ocru pal)
                         |
 Identificare            |
 A. Solubilitate         | 1 g proba in 50 ml apa creste pentru a forma un
                         | mucilagiu neted, tare, opalescent; insolubil in
                         | etanol si nu creste in etanol apos de 60%
                         | (greutate/volum)
                         |
 Puritate                |
 Test negativ pentru     |
 guma de Karaya          | Se fierbe 1 g in 20 ml apa pana la formarea unui
                         | mucilagiu. Se adauga 5 ml acid clorhidric si
                         | amestecul se fierbe din nou timp de 5 minute. Nu se
                         | formeaza nici o coloratie permanenta roz sau rosu
 Pierdere la uscare      | Maxim 16% (105 grade C, 5 ore)
 Cenusa totala           | Maxim 4%
 Cenusa insolubila in    |
 acid                    | Maxim 0,5%
 Substante insolubile in |
 acid                    | Maxim 2%
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Salmonella spp.         | Negativ in 10 grame
 E. coli                 | Negativ in 5 grame

 E 414 - GUMA DE ACACIA

 Sinonime                | Guma arabica
 Definitie               | Guma acacia este un exudat uscat obtinut din
                         | tulpinile si ramurile legaturilor naturale ale Acacia
                         | senegal (L) Wildenow sau specii inrudite ale Acacia
                         | (familia Leguminosae). Consta in principal din
                         | polizaharide cu o masa moleculara ridicata si
                         | sarurile lor de calciu, magneziu si potasiu, care
                         | prin hidroliza duc la formarea arabinozei,
                         | galactozei, ramnozei si a acidului glucuronic
 Masa moleculara         | Aproximativ 350.000
 Einecs                  | 232-519-5
 Descriere               | Guma de acacia nemacinata se prezinta sub forma de
                         | picaturi sferice de culoare alba sau alb-galbuie de
                         | dimensiuni variabile sau sub forma de fragmente
                         | unghiulare si este amestecata uneori cu fragmente mai
                         | inchise la culoare. Apare de asemenea sub forma de
                         | fulgi, granule, praf sau materie uscata prin
                         | pulverizare, de culoare alba sau alb-galbuie
                         |
 Identificare            |
 A. Solubilitate         | 1 g se dizolva in 2 ml apa rece pentru a forma o
                         | solutie care curge cu usurinta si este acida pe
                         | hartie de turnesol, insolubila in etanol
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 17% (105 grade C, 5 ore) pentru forma granulara
                         | si maxim 10% (105 grade C, 4 ore) pentru materia
                         | uscata prin pulverizare
 Cenusa totala           | Maxim 4%
 Cenusa insolubila in    |
 acid                    | Maxim 0,5%
 Substante insolubile in |
 acid                    | Maxim 1%
 Amidon sau dextrina     | Se fierbe o solutie de 1/50 guma si se lasa la racit.
                         | Se adauga la 5 ml o picatura solutie iodata. Nu se
                         | formeaza o coloratie albastruie sau rosiatica.
 Tanin                   | La 10 ml de 1/50 solutie se adauga aproximativ 0,1 ml
                         | solutie apoasa de clorura ferica (9 g de FeCl3 6H2O
                         | se completeaza pana la 100 ml solutie cu apa). Nu se
                         | formeaza o coloratie negricioasa sau un precipitat
                         | negricios
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Produse de hidroliza    | Manoza, xiloza si acidul galacturonic sunt absente
                         | (determinate prin cromatografie)
 Salmonella spp.         | Negativ in 10 grame
 E. coli                 | Negativ in 5 grame

 E 415 - GUMA DE XANTAN

 Definitie               | Guma de xantan este o polizaharida de masa moleculara
                         | ridicata produsa prin fermentarea in cultura pura a
                         | unui carbohidrat prin legaturile naturale ale
                         | Xanthomonas campestris, purificata prin extractie cu
                         | etanol sau propanol-2, uscat si macinat. Contine
                         | D-glucoza si D-manoza ca unitati principale de
                         | hexoza, acid D-glucuronic si acid piruvic si se
                         | prepara sub forma de saruri de sodiu, potasiu sau
                         | calciu. Solutiile sale sunt neutre
 Masa moleculara         | Aproximativ 1.000.000
 Einecs                  | 234-394-2
 Compozitie              | Degaja raportat la materia uscata minim 4,2% si maxim
                         | 5% CO2 care corespunde intervalului 91% - 108% guma
                         | de xantan
 Descriere               | Pudra de culoare crem
                         |
 Identificare            |
 A. Solubilitate         | Solubila in apa, insolubila in etanol
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15% (105 grade C, 2 1/2 ore)
 Cenusa totala           | Maxim 16% raportat la substanta anhidra determinata
                         | la 650 grade C dupa uscare la 105 grade C timp de
                         | 4 ore
 Acid piruvic            | Minim 1,5%
 Azot                    | Maxim 1,5%
 Propanol-2              | Maxim 500 mg/kg
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Indicator total placa   | Maxim 10.000 colonii per gram
 Drojdie si mucegai      | Maxim 300 colonii per gram
 E. coli                 | Negativ in 6 grame
 Salmonella spp.         | Negativ in 10 grame
 Xanthomonas campestris  | Celule viabile absente

 E 416 - GUMA DE KARAYA

 Sinonime                | Katilo
                         | Kadaya
                         | Guma sterculia
                         | Sterculia
                         | Karaya, guma karaya
                         | Kullo
                         | Kuterra
 Definitie               | Guma de Karaya este un exudat uscat obtinut din
                         | tulpinile si ramurile legaturilor naturale ale:
                         | Sterculia urens Roxburgh si alte specii ale Sterculia
                         | (familia Sterculiaceae) sau din Cochlospermum
                         | gossypium A.P. De Candolle sau alte specii ale
                         | Cochlospermum (familia Bixaceae). Consta in principal
                         | din polizaharide acetilate cu o masa moleculara
                         | ridicata care prin hidroliza duc la formarea
                         | galactozei, ramnozei, a acidului galacturonic cu mici
                         | cantitati de acid glucuronic
 Einecs                  | 232-539-4
 Descriere               | Guma de Karaya se prezinta sub forma de picaturi cu
                         | dimensiuni variabile si de fragmente neregulate avand
                         | un aspect semicristalin caracteristic. Are culoarea
                         | galben deschis spre maro trandafiriu, translucid si
                         | intarit. Guma de Karaya praf are culoarea cenusiu
                         | deschis spre maro trandafiriu. Guma are un miros
                         | caracteristic de acid acetic
                         |
 Identificare            |
 A. Solubilitate         | Insolubila in etanol
 B. Umflare intr-o       |
    solutie de etanol    | Guma de Karaya se umfla etanol de 60%, distingandu-se
                         | de alte gume
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 20% (105 grade C, 5 ore)
 Cenusa totala           | Maxim 8%
 Cenusa insolubila in    |
 acid                    | Maxim 1%
 Substante insolubile in |
 acid                    | Maxim 3%
 Acid volatil            | Minim 10% (exprimat in acid acetic)
 Amidon                  | Nu poate fi detectat
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg
 Salmonella spp.         | Negativ in 10 grame
 E. coli                 | Negativ in 5 grame

 E 417 - GUMA TARA

 Definitie               | Guma tara se obtine prin macinarea endospermei din
                         | semintele legaturilor naturale ale Caesalpinia
                         | spinosa (familia Leguminosae). Contine in principal
                         | polizaharide cu o masa moleculara ridicata compusa in
                         | principal din galactomanani. Componenta principala
                         | consta dintr-un lant linear de unitati de
                         | (1-4)-beta-D-manopiranoza la care se ataseaza unitati
                         | de alfa-D-galactopiranoza prin legaturi de (1-6).
                         | Raportul manoza/galactoza in guma tara este de 3 : 1.
                         | (pentru guma din seminte de carruba raportul este de
                         | 4 : 1 si pentru guma de guar este de 2 : 1)
 Einecs                  | 254-409-6
 Descriere               | Un praf alb spre alb-galbui inodor
                         |
 Identificare            |
 A. Solubilitate         | Solubila in apa
                         | Insolubila in etanol
 B. Gelificare           | Se adauga mici cantitati de borat de sodiu la o
                         | solutie apoasa de proba. Se formeaza un gel
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15%
 Cenusa                  | Maxim 1,5%
 Substante insolubile in |
 acid                    | Maxim 2%
 Proteina                | Maxim 3,5% (factor N x 5,7)
 Amidon                  | Nu poate fi detectat
 Arsen                   | Maxim 3 mg/kg
 Plumb                   | Maxim 5 mg/kg
 Mercur                  | Maxim 1 mg/kg
 Cadmiu                  | Maxim 1 mg/kg
 Metale grele (exprimate |
 in Pb)                  | Maxim 20 mg/kg

 E 418 - GUMA GELLAN

 Definitie               | Guma gelan este o guma de polizaharide de masa
                         | moleculara ridicata produsa prin fermentarea in
                         | cultura pura a unui carbohidrat prin legaturile
                         | naturale ale Pseudomonas elodea, purificata prin
                         | extractie cu alcool izopropil, uscat si macinat.
                         | Polizaharida de o masa moleculara ridicata se compune
                         | in principal dintr-o unitate repetabila de
                         | tetrazaharide: o ramnoza, un acid glucuronic si doua
                         | glucoze si inlocuita cu grupe de acil (gliceril si
                         | acetil), cum ar fi esterii legati prin O-glucosideri.
                         | Acidul glucuronic este neutralizat intr-un amestec de
                         | saruri de potasiu, sodiu, calciu si magneziu
 Einecs                  | 275-117-5
 Masa moleculara         | Aproximativ 500.000
 Compozitie              | Degaja raportat la materie uscata minim 3,3% si maxim
                         | 6,8% CO2
 Descriere               | Pudra de culoare crem
                         |
 Identificare            |
 A. Solubilitate         | Solubila in apa, formand o solutie vascoasa.
                         | Insolubila in etanol
                         |
 Puritate                |
 Pierdere la uscare      | Maxim 15% dupa uscare (105 grade C, 2 1/2 ore)
 AzotÂ