anx_II__para
CATEGORIES OF INGREDIENTS WHICH MUST BE DESIGNATED BY THE NAME OF THE CATEGORY TO WHICH THEY BELONG , FOLLOWED BY THEIR SPECIFIC NAME OR EEC NUMBER COLOUR PRESERVATIVE ANTIOXIDANT EMULSIFIER THICKENER GELLING AGENT STABILIZER FLAVOUR ENHANCER ACID ACIDITY REGULATOR ANTICAKING AGENT MODIFIED STARCHES ( 1 ) ARTIFICIAL SWEETENER RAISING AGENT ANTIFOAMING AGENT GLAZING AGENT EMULSIFYING SALTS ( 2 ) FLOUR IMPROVERS ( 1 ) INDICATION OF SPECIFIC NAME OR EEC NUMBER IS NOT REQUIRED . ( 2 ) ONLY FOR PROCESSED CHEESES AND PROCESSED CHEESE PRODUCTS .
Source: EUR-Lex (Cellar) · retrieved 2026-11-13 · Text as adopted (Official Journal); later amendments are not incorporated in this text.