E 252: Kaliumnitrat
E 252 (Kaliumnitrat, englisch: potassium nitrate) steht in der Unionsliste der Lebensmittelzusatzstoffe. Die Liste führt 9 Lebensmittelkategorien mit einer Zulassung aus 3 Rechtsakten; der jüngste davon gilt seit 12. Juli 2014.
Fakten
| E-Nummer | E 252 |
|---|---|
| Name (deutsch) | Kaliumnitrat (Wikidata Q177836, CC0; Community-Angabe) |
| Weitere Namen | Bengalsalpeter; E 252; E252; KNO3; Kalisalpeter; Kaliumsalpeter; Salpeter |
| Bezeichnung in der EU-Liste | potassium nitrate (englisch) |
| Eintrag in der Liste | Teil einer Sammelzeile · EU-Datenbank (POL-FAD-IMPORT-3060) |
| Rechtsgrundlage | Verordnung (EG) Nr. 1333/2008, Anhang II (Unionsliste) |
Zugelassene Verwendungen
Kategorien und Bedingungen wie in der EU-Liste (englisch). „quantum satis“ heißt: keine Höchstmenge festgelegt, Verwendung nach guter Herstellungspraxis. Höchstmengen beziehen sich auf das Lebensmittel, wie es verkauft wird, sofern der Eintrag nichts anderes sagt.
| Kategorie | Lebensmittelkategorie (EU-Liste) | Beschränkung | Rechtsakt |
|---|---|---|---|
| 1.7.2 | ripened cheese | Höchstmenge 110 mg/kg; only traditional Swedish Cheddar cheese from Kvibille ripened for a minimum of 4 months Period of application: until 9 October 2027 Höchstmenge 110 mg/kg; only traditional Swedish granular-eyed cheese from Falköping ripened for a minimum of 12 months Period of application: until 9 October 2027’; Höchstmenge 110 mg/kg; only traditional Swedish granular-eyed cheese from Gäsene ripened for a minimum of 11 months Period of application: until 9 October 2027 Höchstmenge 150 mg/kg; only hard, semi-hard and semi-soft cheese. Period of application: until 9 October 2026 Höchstmenge 75 mg/kg; only hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026 | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 1.7.4 | whey cheese | Höchstmenge 150 mg/kg; only cheese milk of hard, semi-hard and semi-soft cheese Period of application: until 9 October 2026 Höchstmenge 75 mg/kg; only cheese milk of hard, semi-hard and semi-soft cheese Period of application: 9 October 2026’; | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 1.7.6 | cheese products (excluding products falling in category 16) | Höchstmenge 150 mg/kg; only hard, semi-hard and semi-soft ripened products Period of application: until 9 October 2026 Höchstmenge 75 mg/kg; only hard, semi-hard and semi-soft ripened products Period of application: from 9 October 2026’; | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 1.8 | Dairy analogues, including beverage whiteners | Höchstmenge 150 mg/kg; only dairy-based cheese analogue Period of application: until 9 October 2025 Höchstmenge 75 mg/kg; only dairy-based cheese analogue Period of application: from 9 October 2025’; | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 8.3.1 | Non-heat-treated processed meat | Höchstmenge 110 mg/kg; only large bacon primals and dry sausages without nitrites added Period of application: from 9 October 2025’; Höchstmenge 150 mg/kg; Period of application: until 9 October 2025 Höchstmenge 90 mg/kg; Period of application: from 9 October 2025 | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 8.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Höchstmenge 10 mg/kg; only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: until 9 October 2025 Höchstmenge 150 mg/kg; only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: from 9 October 2025 Höchstmenge 150 mg/kg; only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: from 9 October 2025’; Höchstmenge 150 mg/kg; only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: from 9 October 2025 Höchstmenge 150 mg/kg; only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: from 9 October 2025 Höchstmenge 180 mg/kg; only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: from 9 October 2025 Höchstmenge 180 mg/kg; only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks Period of application: from 9 October 2025 Höchstmenge 250 mg/kg; only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: until 9 October 2025 Höchstmenge 300 mg/kg; only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks Period of application: until 9 October 2025 Höchstmenge 7 mg/kg; only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: from 9 October 2025 | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 8.3.4.2 | Traditional dry-cured products (dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) | Höchstmenge 150 mg/kg; only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 Höchstmenge 150 mg/kg; only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 Höchstmenge 150 mg/kg; only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months Period of application: from 9 October 2025’; Höchstmenge 150 mg/kg; only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: from 9 October 2025 Höchstmenge 150 mg/kg; only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months Period of application: from 9 October 2025 Höchstmenge 150 mg/kg; only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/ maturation Period of application: from 9 October 2025 Höchstmenge 250 mg/kg; only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/ maturation Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only jamóncurado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months Period of application: until 9 October 2025 | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 8.3.4.3 | Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) | Höchstmenge 250 mg/kg; only salchichón y chorizo tradicionales de larga curación and similar products: Maturation period of at least 30 days Period of application: until 9 October 2025 Höchstmenge 10 mg/kg; only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: until 9 October 2025 Höchstmenge 150 mg/kg; only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/ maturation Period of application: from 9 October 2025 Höchstmenge 180 mg/kg; only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 Period of application: from 9 October 2025 Höchstmenge 180 mg/kg; only salchichón y chorizo tradicionales de larga curación and similar products: Maturation period of at least 30 days Period of application: from 9 October 2025 Höchstmenge 180 mg/kg; only saucisson sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 Period of application: from 9 October 2025’; Höchstmenge 250 mg/kg; only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/ maturation Period of application: until 9 October 2025 Höchstmenge 250 mg/kg; only saucisson sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 Period of application: until 9 October 2025 Höchstmenge 300 mg/kg; only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 Period of application: until 9 October 2025 Höchstmenge 7 mg/kg; only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: from 9 October 2025 | (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 9.2 | Processed fish and fishery products including molluscs and crustaceans | Höchstmenge 270 mg/kg; only pickled herring and sprat Period of application: from 9 October 2025’; Höchstmenge 500 mg/kg; only pickled herring and sprat Period of application: until 9 October 2025 | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 0685/2014, OJ L 182, 21/06/2014 p.23 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
Weiter
Quellen: EU-Zusatzstoffliste, Europäische Kommission, GD SANTE, CC BY 4.0, Stand 29. Januar 2026; Name: Wikidata, CC0 1.0