Turkish Food Codex Regulation on Specifications for Food Additives was notified in G/SPS/N/TUR/76 (7 October 2016) and as of this date, some amendments were made.
This time amendments have been made in order to align our national legislation with European Commission Regulation (EU) No. 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council. The regulation introduces amendments to the specifications and purity criteria of certain food additives. In particular, specifications have been established for buffered vinegar (E 267) and trimagnesium dicitrate (E 345(i)) as newly authorized food additives, as well as for steviol glycosides (E 960b). Amendments have been made to the purity criteria, including loss on drying, arsenic, lead and mercury, for nitrites (E 249–250) and nitrates (E 251–252). Stearyl tartrate (E 483) has been deleted from the Regulation, as it is to be removed from the list of authorized food additives. Furthermore, the definition and purity criteria of propyl gallate (E 310), sorbic acid (E 200) and potassium sorbate (E 202) have been amended. In addition, the specifications of certain cellulose- based food additives, namely cellulose (E 460), methyl cellulose (E 461), ethyl cellulose (E 462), hydroxypropyl cellulose (E 463), hydroxypropyl methyl cellulose (E 464), ethyl methyl cellulose (E 465), sodium carboxymethyl cellulose (cellulose gum, E 466), cross-linked sodium carboxymethyl cellulose and cross-linked cellulose gum (E 468), and enzymatically hydrolysed carboxymethyl cellulose and enzymatically hydrolysed cellulose gum (E 469), have been amended with respect to their definitions, identification criteria and purity requirements.
The regulation published in the Official Gazette dated 18 January 2026, numbered 33141.
The consolidated text of the Regulation can be found at Republic of Türkiye - Presidential Legislation
Information System.