Food additives other than colours and sweeteners

The common position of the Council takes account of the amendments in the Commission?s amended proposal concerning provisions relating to distilled alcoholic beverages with whole pears, E 468 (sodium carboxymethylcellulose) in solid dietary supplements, E 442 (ammonium phosphatides) in sugar confectionery and food additives in infant formulae and follow-on formulae, weaning foods and preparations for young children for special medical purposes. However, the Council departed from the amended proposal by accepting, wholly or in part, the 6 amendments rejected by the Commission. It also introduced amendments to the proposal concerning both the form and content of the text. 1) Flour treatment agents: the Council included flour treatment agents in the field of application of Directive 95/2/EC, but excluded enzymes used for the same purpose. It also included E 930 (L-cysteine) used solely as a flour treatment agent; 2) Limitation on the use of food additives in certain foodstuffs: the Council amended the list of food additives which can be used in a new category of non-emulsified oils and fats of animal or vegetable origin prepared specially for cooking, frying or sauces. It also amended the list of additives allowed in sterilised cream; 3) Ban on the use of food additives in certain foodstuffs: the Council included the amendments by the European Parliament abolishing E 507 (hydrochloric acid) in mozzarella and E 905 (mycrocrystalline wax) as a glazing agent for rice. It deleted the entry ?water-based flavoured drinks? under the use of E 473 (sucrose esters of fatty acids) and E 474 (sucroglycerides). Finally, it deleted E 233 (thiabendazole) for treating the surface of fruit and vegetables; 4) Extension to the use of food additives already authorised: the Council authorised the use of certain food additives already authorised in new categories of foods: E 440 (pectin) in pineapple and passion fruit juices and nectars; E 200-203 (sorbates) in olives and olive-based preparations; E 220-228 (sulphites) in vacuum-packed sweetcorn; E 445 (glycerol esters of wood rosin) for treating the surface of fruit and vegetables; waxes (E 901-904) for treating the surface of peaches and pineapples; E 551-559 (silicates) in anti-caking agents and E 234 (nisin) in mascarpone. In addition, additives E 338-452 (phosphates) may be used in the following foods: jams, fruit sauces, tinned shellfish, water-based emulsions as humectants in confectionery and coffee-based drinks for automatic vending machines. It should be noted that the Council agrees with the European Parliament: - not to amend the level of E 220-228 (sulphites) in dehydrated apples and pears; - to reduce the level of E 220-228 (sulphites) in sugars to 10 mg/kg; - to authorise the use of E 957 (thaumatine) as a flavour enhancer in water-based, non-alcoholic flavoured drinks and milk-based and milk-free desserts.�