plastic-material-food-contact

FCM and Articles Regulation, Annex I - Authorised Substances

EU. Union List of Authorized Substances: Annex I, Plastics Food Contact Regulation 10/2011/EU, as amended by Regulation (EU) 2023/1627, OJ L 201, 11 August 2023

This list contains the Union list of authorised monomers, other starting substances, macromolecules obtained from microbial fermentation, additives and polymer production aids. It is taken from Annex I of the Commission Regulation (EU) No 10/2011 on plastic materials and articles intended to come into contact with food.

Last updated 19 April 2024. Database contains 1080 unique substances/entries.
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231-639-5
7664-93-9
511
91920
yes
no
Details
231-722-6
7704-34-9
514
91840
yes
no
Details
204-772-1
126-14-7
309
91360
yes
no
Details
204-771-6
126-13-6
308
91200
yes
no
Details
200-334-9
57-50-1
108
24880
no
no
Details
203-570-0
108-30-5
233
24850
no
no
Details
203-740-4
110-15-6
247
90960
24820
yes
no
Details
843-371-1
25101-28-4
856
40563
yes
no
Only to be used in: rigid poly(vinyl chloride) (PVC) at a maximum level of 12 % at room temperature or below; or at up to 40 % w/w in blends of styrene acrylonitrile copolymer (SAN)/poly(methyl methacrylate) (PMMA) repeatuse articles at room temperature or below, and when either in contact only with aqueous, acidic and/or low alcoholic (< 20 %) foodstuffs for less than 1 day, or when in contact only with dry foodstuffs for any duration of time.
Details
202-851-5
100-42-5
193
24610
no
no
Details
261-257-4
58446-52-9
699
90720
yes
no
Details
-
-
821
90810
yes
no
Details
-
-
89
89440
yes
no
Details
204-666-5
123-95-5
301
89120
yes
no
Details
200-313-4
57-11-4
106
24550
89040
yes
no
Details
204-693-2
124-26-5
306
88960
yes
no
Details
686-629-7
68412-29-3
723
88880
yes
no
Details
High-polymeric carbohydrate material usually derived from cereal grains such as corn, wheat and sorghum, and from roots and tubers such as potatoes and tapioca. Includes starch which has been pregelatinized by heating in the presence of water.
232-679-6
9005-25-8
564
24540
88800
yes
no
Details
232-391-0
8013-07-8
532
88640
yes
no
Details
Extractives and their physically modified derivatives. It consists primarily of the glycerides of the fatty acids linoleic, oleic, palmitic and stearic. (Soja hispida, Leguminosae).
232-274-4
8001-22-7
524
24520
no
no
Details
248-027-9
26836-47-5
654
88600
yes
no
Details
200-061-5
50-70-4
100
88320
24490
yes
no
Details
247-891-4
26658-19-5
651
88240
yes
no
Details
258-994-9
54140-20-4
693
88160
yes
no
Details
247-569-3
26266-58-0
644
88080
yes
no
Details
262-958-8
61752-68-9
702
87920
yes
no
Details
215-664-9
1338-41-6
415
87840
yes
no
Details
247-568-8
26266-57-9
643
87760
yes
no
Details
215-665-4
1338-43-8
416
87680
yes
no
Details
215-663-3
1338-39-2
414
87600
yes
no
Details
263-600-3
62568-11-0
709
87520
yes
no
Details
249-448-0
29116-98-1
666
87280
yes
no
Details
203-768-7
110-44-1
252
87200
yes
no
Details
231-867-5
7772-98-7
519
87120
yes
no
Details
215-540-4
1330-43-4
407
87040
yes
no
Details
231-821-4
7757-83-7
516
86960
yes
no
Details
215-211-5
1313-82-2
401
24475
no
no
Details
231-679-3
7681-82-5
513
86800
yes
no
Details
215-185-5
1310-73-2
400
86720
yes
no
Details
231-599-9
7647-15-6
508
86560
yes
no
Details
231-548-0
7631-90-5
505
86480
yes
no
Details
-
-
87
86285
yes
no
For synthetic amorphous silicon dioxide, silanated: primary particles of 1-100 nm which are aggregated to a size of 0,1-1 µm and may form agglomerates within the size distribution of 0,3 µm to the mm size.
Details
231-545-4
7631-86-9
504
86240
yes
no
For synthetic amorphous silicon dioxide: primary particles of 1 - 100 nm which are aggregated to a size of 0,1 - 1 µm which may form agglomerates within the size distribution of 0,3 µm to the mm size.
Details
206-991-8
409-21-2
339
86160
yes
no
Details
-
-
86
86000
yes
no
Details
215-683-2
1343-98-2
417
85680
yes
no
Details
-
-
85
85610
yes
no
Details
-
-
84
85601
yes
no
Details
219-882-5
2561-88-8
450
24430
no
no
Details
203-672-5
109-43-3
242
85360
yes
no
Details
203-845-5
111-20-6
260
24280
no
no
Details

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