A range of amendments to the European Union’s food additives legislation have been proposed by the European Commission, updating the rules to take account of recent developments in scientific and technological knowledge.

The proposals include the authorisation of one new food additive, hydrogenated poly-1-decene which Brussels wants cleared for use as a glazing agent in confectionery and dried fruit. The idea is to provide manufacturers with an alternative to the banned white mineral oil other than vegetable oil-based products, which suffer from rancidity and stickiness.

The Commission has also proposed banning the additive calcium hydrogen carbonate. Furthermore it has proposed extending the authorised uses of a number of additives, such as citric acid esters of mono-and-diglycerides of fatty acids as an emulsifier in cocoa and chocolate, malic acid in peeled potatoes to prevent browning, pectin and calcium chloride to thicken fruit compotes other than apple, and powdered cellulose for use in grated mozzarella as an anti-caking agent, among others.