E 903 - Carnauba wax | E-Number Information

Characteristics

Additive NameCarnauba wax

E No.E 903

TypeIndividual Substance

In plain language

A natural wax harvested from the leaves of the Brazilian carnauba palm tree. Used as a glazing and coating agent to give foods a shiny appearance and protect them from moisture. Found in chocolate coatings, chewing gum, confectionery, and coated nuts. Considered safe by EFSA and FDA at the levels used in food. The body barely absorbs it, so it passes through largely unchanged. No significant health concerns are associated with normal dietary intake.

Conditions of Use

This additive is authorised to be used in the following 11 food categories:

5.3chewing gum

Maximum Level = 1200 mg/kg

as glazing agent only

Footnote 47: The maximum amount applies to all uses covered by this regulation, including the provisions set out in Annex III

5.1Cocoa and chocolate products as covered by Directive 2000/36/EC

Maximum Level = 500 mg/kg

as glazing agent only

5.2Other confectionery including breath freshening micro-sweets

Maximum Level = 500 mg/kg

as glazing agent only

5.4Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4

Maximum Level = 500 mg/kg

as glazing agent only

7.2Fine bakery wares

Maximum Level = 200 mg/kg

only as glazing agents only for small products of fine bakery wares coated with chocolate

14.1.5.1coffee coffee extracts

Maximum Level = 200 mg/L

only coffee beans, as glazing agent

15.1Potato- cereal- flour- or starch-based snacks

Maximum Level = 200 mg/kg

as glazing agents only

15.2Processed nuts

Maximum Level = 200 mg/kg

as glazing agents only

17.1food supplements supplied in a solid form excluding food supplements for infants and young children’,

Maximum Level = 200 mg/kg

10.2processed eggs and egg products

Maximum Level = 3600 mg/kg

only on the surface of unpeeled coloured boiled eggs

4.1.1entire fresh fruit and vegetables

Maximum Level = 200 mg/kg

only for the surface treatment of citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados, papayas and cassavas and, as glazing agent, on nuts’

Source

View original entry in the official database →

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