This Table is extracted from UK Customs and
Excise Notice 162 (1998) and lists all the ingredients and materials permitted
in UK Cider Production
List of permitted cider and perry ingredients
|
|
|
| General | |
| Acesulfame-K (E950) | * |
| Acetic acid | * |
| Apple esters (natural only) | Limited to restoring the natural aroma of the concentrated apple juice |
| Apple juice (fresh or concentrate) | Limited to 25% if used in production of perry bittersweet, desert or culinary |
| Apple wine | No limit but must only contain ingredients permitted in the making of cider and perry |
| Ascorbic acid and its salts (E300 - E302) | * |
| Aspartame (E951) | * |
| Carbon dioxide | * |
| Cider - out of condition | No limit |
| Cider vinegar | Limited to the quantity necessary to adjust acidity |
| Citric acid and its salts (E330 - E333) | * |
| De-alcoholised concentrated cider (Cidrasse) | No limit but must only be produced from ingredients permitted in the making of cider |
|
|
|
| General (cont) | |
| Lactic acid and its salts (E270, E325, E326) | * |
| Malic acids and its salts (E296, E350a, E351b, E352a) | * |
| Neo-hesperidine | No limit |
| Nitrogen | No limit |
| Pear esters (natural only) | Limited to restoring the natural aroma of concentrated pear juice |
| Pear juice (fresh or concentrate) | Limited to 25% if used in the making of cider |
| Pear wine | No limit but must only contain ingredients permitted in the making of cider and perry |
| Perry - out of condition | No limit |
| Perry vinegar | Limited to the quantity necessary to adjust acidity |
| Saccharin (and Na, K, and Ca salts) (E954) | * |
| Sorbic acid and its salts (E200, E202, E203) | * |
| Sugars and sugar syrups e.g. High fructose corn syrup/high fructose syrup, Fructose, Hydrolised starch/hydrolised starch syrup, Glucose, Liquid sugars, Sucrose, Sugar | No limit |
|
|
|
| General (cont) | |
| Sulphur dioxide and its salts (E220 - E224, E226 - E228) | * |
| Salt (Sodium chloride) | * |
| Tartaric acid and its salts (E334 - E336) | * |
| Water | No limit |
| * Limits set by current food legislation. | |
| Colourings | |
| Acid brilliant green BS (E142) | # |
| Caramel (E150a, E150b, E150c, E150d) | # |
| Carmoisine (E122 | # |
| Cochineal (E120) | # |
| Indigotine (E132) | # |
| Ponceau 4R (E124) | # |
| Quinoline yellow (E104) | # |
| Sunset yellow (E110) | # |
| Tartrazine (E102) | # |
| # colourings and other substances which may impart colour may only be used to produce cider or perry in the colour range - straw/gold/golden brown. | |
Processing aids
These are materials used in the processing of cider and perry. There are no restrictions on the use of processing aids provided they do not change or alter the characteristics of the cider or perry. Small residual traces of these aids may remain in the final product provided they do not contribute to the stability, colour or flavour of the cider or perry.
Examples of processing aids are:
| Decolourizers | Charcoal |
| Enzymes | Pectinase |
| Filter aids | Cellulose
Kieselguhr |
| Fining Aids | Bentonite
Gelatin Isinglass Tannin |
| Miscellaneous | Anti-foaming
agents
Calcium carbonate Ion -exchange resins Lactic acid bacteria Microbial nutrients other than urea and its derivatives Yeast & yeast culture |
In some ciders, yeasts and bacteria
may be present in considerable numbers