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▼WhereastheScientificCommitteeforFoodhasbeenconsultedforthosesubstanceswhicharenotyetthesubjectofaCommunityprovi-sion;

WhereasitisnecessarytoincludeinthisDirectivespecificprovisionsconcerningadditivesreferredtoinotherCommunityprovisions;Whereasitisdesirablethatwhenadecisionistakenonwhetheraparticularfoodstuffbelongstoacertaincategoryoffoods,theconsulta-tionoftheStandingCommitteeforFoodstuffsprocedureisfollowed;WhereasmodificationsofexistingpuritycriteriaforfoodadditivesotherthancoloursandsweetenersandnewspecificationsforthosewherenopuritycriteriaexistwillbeadoptedinaccordancewiththeprocedurelaiddowninArticle11ofDirective89/107/EEC;

WhereastheScientificCommitteeforFoodhasnotyetgivenanopiniononflourtreatmentagents;whereasthoseagentswillbethesubjectofaseparateDirective;

WhereasthisDirectivereplacesDirectives64/54/EEC(1),70/357/EEC(2),74/329/EEC(3)and83/463/EEC(4);whereasthoseDirectivesareherebyrepealed,

HAVEADOPTEDTHISDIRECTIVE:

Article1

▼1.ThisDirectiveisaspecificDirectiveformingapartofthecomprehensiveDirective,withinthemeaningofArticle3ofDirective89/107/EEC,andappliestoadditivesotherthancoloursandsweet-eners.ItdoesnotapplytoenzymesotherthanthosementionedintheAnnexes,

2.OnlyadditiveswhichsatisfytherequirementslaiddownbytheScientificCommitteeforFoodmaybeusedinfoodstuffs.3.

ForthepurposeofthisDirective:

(a)‘preservatives’aresubstanceswhichprolongtheshelf-lifeoffood-stuffsbyprotectingthemagainstdeteriorationcausedbymicro-organisms;(b)‘antioxidants’aresubstanceswhichprolongtheshelf-lifeoffood-stuffsbyprotectingthemagainstdeteriorationcausedbyoxidation,suchasfatrancidityandcolourchanges;(c)‘carriers’,includingcarriersolvents,aresubstancesusedto

dissolve,dilute,disperseorotherwisephysicallymodifyafoodadditivewithoutalteringitstechnologicalfunction(andwithoutexertinganytechnologicaleffectthemselves)inordertofacilitateitshandling,applicationoruse;(d)‘acids’aresubstanceswhichincreasetheacidityofafoodstuff

and/orimpartasourtastetoit;(e)‘acidityregulators’aresubstanceswhichalterorcontrolthe

acidityoralkalinityofafoodstuff;(f)‘anti-cakingagents’aresubstanceswhichreducethetendencyofindividualparticlesofafoodstufftoadheretooneanother;(g)‘anti-foamingagents’aresubstanceswhichpreventorreduce

foaming;(h)‘bulkingagents’aresubstanceswhichcontributetothevolumeof

afoodstuffwithoutcontributingsignificantlytoitsavailableenergyvalue;

▼(1)(2)(3)(4)OJOJOJOJNoNoNoNo12,27.1.1964,p.161/64.L157,18.7.1970,p.31.L189,12.7.1974,p.1.L255,15.9.1983,p.1.