Section 3 Restrictions on sale etc. of food containing food additive
(1) Subject to this section, a person shall not import, manufacture for sale or sell any article of food that contains a food additive.
(2) Any relevant food may contain the permitted food additive specified in relation to its scheduled food category but in a proportion that does not exceed the maximum permitted level.
(3)

Subject to subsection (4), any relevant food or any food intended for use in the preparation of a relevant food may –

  1. on importation on a sale that is not a retail sale; or
  2. on consignment or delivery pursuant to a sale that is not a retail sale,

contain, in any proportion, a permitted preservative that is specified for the scheduled food category of the relevant food.
(4)

Subsection (3) –

  1. applies only if the seller has given to the importer on or before importation or to the buyer on or before sale a document, in the form specified in Schedule 2, that accurately states the description and the maximum quantity of the preservatives present in the food; and
  2. does not apply to pre-packed food, or fruit or fruit pulp that contains sulphur dioxide and is intended for manufacturing purposes.
(5)

Where 2 or more permitted food additives are specified in relation to a scheduled food category, any relevant food of that food category may contain an admixture of those food additives –

  1. if each such food additive does not exceed the maximum permitted level; or
  2. if a note referred to in column 4 of Schedule 1 opposite to that scheduled food category specifies a different condition, that condition is complied with instead of paragraph (a).
(6) Any food may contain, in a proportion that does not exceed 5 parts per million, formaldehyde derived from –
  1. any wet strength wrapping containing any resin based on formaldehyde; or
  2. any plastic food container or utensil manufactured from any resin of which formaldehyde is a condensing component.
(7) The skin, but not the flesh, of a banana may contain nystatin.
(8) Any canned food may contain nisin, and any food may contain nisin introduced in the preparation of that food by the use of canned food containing nisin.
(9) Any compounded food may contain any permitted food additive introduced in the preparation of that food by the use of any relevant food (other than fruit or fruit pulp intended for manufacturing purposes or any unfermented grape juice product intended for sacramental use), if –
  1. that permitted food additive is specified in Schedule 1 for the scheduled food category of the relevant food used in the compounded food; and
  2. the proportion of the permitted food additive present in the compounded food does not exceed, in relation to the quantity of the relevant food used, the maximum permitted level.
(10) Subsection (1) does not apply to an article of food containing any food additive that is naturally present in that food.

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Schedule 1 Food which may contain food additive and the description and proportion of food additive in each case
Column 1 Column 2 Column 3 Column 4
No. Permitted food additives Maximum permitted level (ppm, unless otherwise specified) Note
Food category or sub-category INS no. Name
1 Dairy products and analogues, excluding infant formulae and follow-up formulae, and products of food category 2 and its sub-categories
1.1 Beverage whiteners 319 Tertiary butylhydroquinone 100 Notes 1 and 2
320 Butylated hydroxyanisole 100 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1 and 2
1.2 Clotted cream 234 Nisin GMP
1.3 Milk powder and cream powder (plain), including casein and caseinates 320 Butylated hydroxyanisole 100 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
1.3.1 Milk powder for vending machines 310 Propyl gallate 200 Notes 1 and 2
320 Butylated hydroxyanisole 100 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
1.4 Milk powder and cream powder analogues 319 Tertiary butylhydroquinone 100 Notes 1 and 2
320 Butylated hydroxyanisole 100 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1 and 2
1.5 Cheese and analogues

1.5.1

Unripened cheese (e.g. cottage cheese, cream cheese and mozzarella cheese)

 200 Sorbic acid 1000
234 Nisin 12.5
235 Pimaricin 2 mg/dm2 Note 3
250 Sodium nitrite 10 Note 8
251 Sodium nitrate 50 Note 8
280 Propionic acid GMP
1.5.2 Ripened cheese (e.g. camembert cheese, cheddar cheese, edam cheese and gouda cheese) 200 Sorbic acid 3000
234 Nisin 12.5
235 Pimaricin 2 mg/dm2 Note 3
250 Sodium nitrite 10 Note 8
251 Sodium nitrate 50 Note 8
280 Propionic acid 3000
1105 Lysozyme GMP
1.5.2.1 Cheese powder (for reconstitution (e.g. for cheese sauces)) 200 Sorbic acid 3000
234 Nisin 12.5
235 Pimaricin 2 mg/dm2 Note 3
250 Sodium nitrite 10 Note 8
251 Sodium nitrate 50 Note 8
280 Propionic acid 3000
1105 Lysozyme GMP

1.5.2.2

Provolone cheese

 200 Sorbic acid 3000
234 Nisin 12.5
235 Pimaricin 2 mg/dm2 Note 3
239 Hexamethylene tetramine 25 Note 4
250 Sodium nitrite 10 Note 8
251 Sodium nitrate 50 Note 8
280 Propionic acid 3000
1105 Lysozyme GMP

1.5.3

Whey cheese

 200 Sorbic acid 1000
234 Nisin 12.5
235 Pimaricin 2 mg/dm2 Note 3
250 Sodium nitrite 10 Note 8
251 Sodium nitrate 50 Note 8
280 Propionic acid 3000

1.5.4

Processed cheese

 200 Sorbic acid 3000 Note 5
234 Nisin 12.5
235 Pimaricin 2 mg/dm2 Note 3
250 Sodium nitrite 10 Note 8
251 Sodium nitrate 50 Note 8
280 Propionic acid 3000 Note 5
1.5.5 Cheese analogues, including imitation cheese, imitation cheese mixes and imitation cheese powders 200 Sorbic acid 1000
235 Pimaricin 2 mg/dm2 Note 3
250 Sodium nitrite 10 Note 8
251 Sodium nitrate 50 Note 8

1.5.6

Whey protein cheese (e.g. ricotta cheese)

 200 Sorbic acid 3000
234 Nisin 12.5
235 Pimaricin 2 mg/dm2 Note 3
250 Sodium nitrite 10 Note 8
251 Sodium nitrate 50 Note 8
280 Propionic acid 3000
1.6 Dairy-based desserts (e.g. ice cream, pudding and fruit or flavoured yoghurt), excluding plain yoghurt 210 Benzoic acid 300
310 Propyl gallate 90 Notes 1 and 6
1.6.1 Fruit-based milk and cream desserts 200 Sorbic acid 300 Note 22
210 Benzoic acid 300 Note 22
220 Sulphur dioxide 100 Note 10
310 Proply gallate 90 Notes 1 and 6

1.6.2

Fruit yoghurt

 200 Sorbic acid 300 Note 18
210 Benzoic acid 300 Note 18
214 Ethyl para-hydroxybenzoate 120 Note 18
218 Methyl para-hydroxybenzoate 120 Note 18
220 Sulphur dioxide 60 Note 10
310 Propyl gallate 90 Notes 1 and 6
2 Fats and oils, and fat emulsions
2.1 Fats and oils essentially free from water
2.1.1 Anhydrous butter oil and ghee 310 Propyl gallate 100 Notes 1 and 7
311 Octyl gallate 100 Notes 1 and 7
312 Dodecyl gallate 100 Notes 1 and 7
320 Butylated hydroxyanisole 175 Notes 1 and 7
321 Butylated hydroxytoluene 75 Notes 1 and 7

2.1.2

Vegetable oils and fats

 310 Propyl gallate 200 Notes 1 and 2
311 Octyl gallate 100 Notes 1 and 2
312 Dodecyl gallate 100 Notes 1 and 2
314 Guaiac resin 1000
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
384 Isopropyl citrates 200
388 Thiodipropionic acid 200

2.1.3

Lard, tallow, fish oil and other animal fats

 310 Propyl gallate 200 Notes 1 and 2
311 Octyl gallate 100 Notes 1 and 2
312 Dodecyl gallate 100 Notes 1 and 2
314 Guaiac resin 1000
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
384 Isopropyl citrates 200
388 Thiodipropionic acid 200
2.2 Fat emulsions mainly of type water-in-oil
2.2.1 Emulsions containing at least 80% fat

2.2.1.1

Margarine and similar products

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 1000 Note 18
218 Methyl para-hydroxybenzoate 1000 Note 18
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
384 Isopropyl citrates 200
386 Disodium ethylene diamine tetraacetate 75 Note 9
388 Thiodipropionic acid 200
2.2.1.2 Butter for manufacturing purposes 310 Propyl gallate 80 Notes 1 and 23
311 Octyl gallate 80 Notes 1 and 23
312 Dodecyl gallate 80 Notes 1 and 23
320 Butylated hydroxyanisole 160 Notes 1 and 23
321 Butylated hydroxytoluene 160 Notes 1 and 23
2.2.1.3 Blends of butter and margarine 310 Propyl gallate 200 Notes 1 and 2
314 Guaiac resin 1000
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

2.2.2

Emulsions containing less than 80% fat, including fat-reduced butter, fat-reduced margarine and their mixtures

 200 Sorbic acid 2000 Note 21
210 Benzoic acid 1000 Note 21
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
384 Isopropyl citrates 100
386 Disodium ethylene diamine tetraacetate 100 Note 9
388 Thiodipropionic acid 200
2.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions, excluding products with fat derived from milkfat and dessert products of food category 2.4 and its sub-categories (if applicable) 210 Benzoic acid 1000
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
2.4 Fat-based desserts, excluding dairy-based dessert products of food category 1.6 and its sub-categories (if applicable) 210 Benzoic acid 1000
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
3 Edible ices, including water-based frozen desserts, confections and novelties (e.g. sherbet and sorbet) 319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1 and 2
4 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.1 Surface-treated fresh fruit 220 Sulphur dioxide 50 Note 10
4.1.1 Apples 220 Sulphur dioxide 50 Note 10
324 Ethoxyquin 3
4.1.2 Pears Copper carbonate 3 Note 24
220 Sulphur dioxide 50 Note 10
324 Ethoxyquin 3
4.1.3 Citrus fruit 220 Sulphur dioxide 50 Note 10
230 Diphenyl 100
231 Ortho-phenylphenol 12
4.2 Frozen sliced apples 220 Sulphur dioxide 500 Note 10
4.3 Dried fruit 210 Benzoic acid 800
220 Sulphur dioxide 1000 Note 10
386 Disodium ethylene diamine tetraacetate 265 Note 9
4.3.1 Dried figs 200 Sorbic acid 500 Note 22
210 Benzoic acid 800 Note 22
220 Sulphur dioxide 1000 Note 10
386 Disodium ethylene diamine tetraacetate 265 Note 9
4.3.2 Prunes 200 Sorbic acid 1000 Note 22
210 Benzoic acid 800 Note 22
220 Sulphur dioxide 1000 Note 10
386 Disodium ethylene diamine tetraacetate 265 Note 9
4.3.3 Dried apricots 200 Sorbic acid 500 Note 22
210 Benzoic acid 800 Note 22
220 Sulphur dioxide 2000 Note 10
386 Disodium ethylene diamine tetraacetate 265 Note 9
4.3.4 Raisins 210 Benzoic acid 800
220 Sulphur dioxide 1500 Note 10
386 Disodium ethylene diamine tetraacetate 265 Note 9
4.3.5 Desiccated coconuts 210 Benzoic acid 800
220 Sulphur dioxide 50 Note 10
386 Disodium ethylene diamine tetraacetate 265 Note 9

4.4

Fruit pickled in vinegar, oil or brine

 200 Sorbic acid 1000
210 Benzoic acid 1000 Note 20
214 Ethyl para-hydroxybenzoate 250 Note 20
218 Methyl para-hydroxybenzoate 250 Note 20
220 Sulphur dioxide 100 Note 10
386 Disodium ethylene diamine tetraacetate 250 Note 9
4.5 Canned or bottled (pasteurized or heat-sterilized) fruit 210 Benzoic acid 800 Note 20
214 Ethyl para-hydroxybenzoate 800 Note 20
218 Methyl para-hydroxybenzoate 800 Note 20
220 Sulphur dioxide 350 Note 10
512 Stannous chloride 20 Note 11

4.6

Jams, jellies, marmalades

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 500 Note 18
218 Methyl para-hydroxybenzoate 500 Note 18
220 Sulphur dioxide 100 Note 10
386 Disodium ethylene diamine tetraacetate 130 Note 9
4.7 Fruit-based spreads (e.g. apple butter, lemon curd and chutney) excluding products of food category 4.6 and its sub-categories (if applicable) 200 Sorbic acid 1000 Note 22
210 Benzoic acid 1000 Note 22
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 100 Note 9
4.8 Candied fruit 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 1000 Note 18
218 Methyl para-hydroxybenzoate 1000 Note 18
220 Sulphur dioxide 100 Note 10
4.9 Fruit preparations, including pulps, purees, fruit sauces, fruit toppings, coconut milk and coconut cream 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
220 Sulphur dioxide 500 Note 10
4.10 Fruit-based desserts, including fruit-flavoured water-based desserts, excluding fine bakery wares containing fruit of food categories 7.2.1 and 7.2.2 and their sub-categories (if applicable), fruit-flavoured edible ices of food category 3 and its sub-categories (if applicable) and fruit-containing frozen dairy desserts of food category 1.6 and its sub-categories (if applicable) 210 Benzoic acid 1000
310 Propyl gallate 90 Notes 1 and 6

4.11

Fermented fruit products

 200 Sorbic acid 1000
210 Benzoic acid 1000 Note 20
214 Ethyl para-hydroxybenzoate 250 Note 20
218 Methyl para-hydroxybenzoate 250 Note 20
220 Sulphur dioxide 100 Note 10
386 Disodium ethylene diamine tetraacetate 250 Note 9

4.12

Fruit fillings for pastries, excluding purees of food category 4.9 and its sub-categories (if applicable)

 200 Sorbic acid 450 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
220 Sulphur dioxide 100 Note 10
386 Disodium ethylene diamine tetraacetate 650 Note 9
4.13 Cooked fruit 210 Benzoic acid 1000 Note 20
214 Ethyl para-hydroxybenzoate 800 Note 20
218 Methyl para-hydroxybenzoate 800 Note 20
220 Sulphur dioxide 350 Note 10
4.14 Peeled, cut or shredded fresh potatoes and white vegetables 220 Sulphur dioxide 50 Note 10
4.15 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
4.15.1 Frozen French fried potatoes 386 Disodium ethylene diamine tetraacetate 100 Note 9
4.15.2 Frozen avocados 220 Sulphur dioxide 300 Note 10
4.15.3 Frozen potatoes and white vegetables 220 Sulphur dioxide 50 Note 10
4.16 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 210 Benzoic acid 1000
220 Sulphur dioxide 500 Note 10
4.16.1 Dried potatoes 210 Benzoic acid 1000
220 Sulphur dioxide 500 Note 10
310 Propyl gallate 50 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
4.16.2 Dried beans 210 Benzoic acid 1000
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 800 Notes 9 and 27
4.16.3 Ready-to-eat dried vegetables 210 Benzoic acid 1000
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 200 Notes 9 and 27
4.16.4 Kampyo 210 Benzoic acid 1000
220 Sulphur dioxide 5000 Note 10

4.17

Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds pickled in vinegar, oil, brine, or soy sauce, excluding fermented soybean products of food categories 12.13 and 12.14 and their sub-categories (if applicable) and fermented vegetables of food category 4.21 and its sub-categories (if applicable)

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 2000 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 100 Note 10
386 Disodium ethylene diamine tetraacetate 250 Note 9
4.17.1 Pickled olives 200 Sorbic acid 500 Note 18
210 Benzoic acid 2000 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 100 Note 10
386 Disodium ethylene diamine tetraacetate 250 Note 9
579 Ferrous gluconate 150 Note 12
4.18 Canned or bottled (pasteurized or heat-sterilized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds 220 Sulphur dioxide 50 Note 10
386 Disodium ethylene diamine tetraacetate 365 Note 9
512 Stannous chloride 25 Note 11
4.19 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. tomato puree, peanut butter and cashew butter) 210 Benzoic acid 1000
386 Disodium ethylene diamine tetraacetate 250 Note 9
4.19.1 Energy-reduced products 210 Benzoic acid 1000
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 250 Note 9
4.19.2 Tomato purees 210 Benzoic acid 1000 Note 20
214 Ethyl para-hydroxybenzoate 800 Note 20
218 Methyl para-hydroxybenzoate 800 Note 20
220 Sulphur dioxide 350 Note 10
386 Disodium ethylene diamine tetraacetate 250 Note 9
4.20 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps, pastes and preparations (e.g. vegetable desserts and sauces, and candied vegetables) other than food category 4.19, and its sub-categories (if applicable) 210 Benzoic acid 3000
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 80 Note 9
4.20.1 Tomato pulp and tomato paste 210 Benzoic acid 3000 Note 20
214 Ethyl para-hydroxybenzoate 800 Note 20
218 Methyl para-hydroxybenzoate 800 Note 20
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 80 Note 9
4.20.2 Sweetened nut paste 200 Sorbic acid 1000 Note 22
210 Benzoic acid 3000 Note 22
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 80 Note 9
4.20.3 Horseradish pulp 210 Benzoic acid 3000 Note 20
214 Ethyl para-hydroxybenzoate 250 Note 20
218 Methyl para-hydroxybenzoate 250 Note 20
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 80 Note 9

4.21

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 12.13 and 12.14, and their sub-categories (if applicable)

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 500 Note 10
386 Disodium ethylene diamine tetraacetate 250 Note 9
4.22 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds 210 Benzoic acid 1000
386 Disodium ethylene diamine tetraacetate 250 Note 9
4.22.1 Cooked and pre-packed beetroot 210 Benzoic acid 1000 Note 20
214 Ethyl para-hydroxybenzoate 250 Note 20
218 Methyl para-hydroxybenzoate 250 Note 20
386 Disodium ethylene diamine tetraacetate 250 Note 9
5 Confectionery
5.1 Cocoa products and chocolate products including imitations and chocolate substitutes
5.1.1 Cocoa mixes (powders) and cocoa mass/cakes 310 Propyl gallate 200 Note 1
5.1.2 Cocoa mixes (syrups) 210 Benzoic acid 700 Note 20
214 Ethyl para-hydroxybenzoate 700 Note 20
218 Methyl para-hydroxybenzoate 700 Note 20
310 Propyl gallate 200 Note 1
5.1.3 Cocoa-based spreads, including fillings (e.g. cocoa butter) 210 Benzoic acid 1500
310 Propyl gallate 200 Note 1
386 Disodium ethylene diamine tetraacetate 50 Note 9
5.1.4 Cocoa and chocolate products, including chocolate-covered nuts and fruit 310 Propyl gallate 200 Note 1
5.1.4.1 White chocolate 310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
5.1.4.2 Chocolate-covered mallow 200 Sorbic acid 1000
310 Propyl gallate 200 Note 1
5.1.5 Imitation chocolate, chocolate substitute products 210 Benzoic acid 1500
310 Propyl gallate 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
5.2 Confectionery, including hard candy, soft candy and nougats, excluding products of food categories 5.1, 5.3 and 5.4 and their sub-categories (if applicable) 210 Benzoic acid 1500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

5.2.1

Marzipans

 200 Sorbic acid 1000 Note 22
210 Benzoic acid 1500 Note 22
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

5.3

Chewing gum

 210 Benzoic acid 1500
310 Propyl gallate 1000 Note 2
314 Guaiac resin 1500
319 Tertiary butylhydroquinone 400 Note 2
320 Butylated hydroxyanisole 400 Note 2
321 Butylated hydroxytoluene 400 Note 2

5.4

Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces

 200 Sorbic acid 1000 Note 22
210 Benzoic acid 1500 Note 22
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
6 Cereals and cereal products derived from cereal grains, roots and tubers, pulses and legumes, excluding bakery wares of food category 7 and its sub-categories
6.1 Whole, broken, or flaked grain, including barley, corn, oats, rice, sorghum, soybeans and wheat 310 Propyl gallate 100 Note 1
6.2 Flours 220 Sulphur dioxide 200 Note 10
6.3 Starches 220 Sulphur dioxide 50 Note 10
6.4 Breakfast cereals, including rolled oats 310 Propyl gallate 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1 and 2

6.5

Pre-cooked pastas and noodles and like products

 210 Benzoic acid 1000
220 Sulphur dioxide 20 Note 10
310 Propyl gallate 100 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
6.5.1 Instant noodles 200 Sorbic acid 2000
210 Benzoic acid 1000
220 Sulphur dioxide 20 Note 10
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
6.6 Cereal and starch based desserts (e.g. rice pudding and tapioca pudding), including cereal or starch based fillings for desserts 210 Benzoic acid 1000
310 Propyl gallate 90 Notes 1 and 6
386 Disodium ethylene diamine tetraacetate 315 Note 9
7 Bakery wares
7.1 Bread and ordinary bakery wares and mixes, including all types of non-sweet bakery products and bread-derived products
7.1.1 Breads and rolls (e.g. white breads, rye breads, raisin breads, whole wheat breads, whole wheat rolls and soda breads) 210 Benzoic acid 1000
280 Propionic acid 3000
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

7.1.2

Crackers (e.g. soda crackers, rye crisps), excluding flavoured crackers of food category 14.1 and its sub-categories (if applicable)

 200 Sorbic acid 1000 Note 5
210 Benzoic acid 1000
280 Propionic acid 1000 Note 5
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

7.1.3

Other ordinary bakery products (e.g. bagels, pita and English muffins)

 210 Benzoic acid 1000
280 Propionic acid 3000
310 Propyl gallate 100 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
7.1.4 Bread-type products, including bread stuffing and bread crumbs 210 Benzoic acid 1000
280 Propionic acid 3000
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
7.1.5 Steamed breads (e.g. mantou and bao) 210 Benzoic acid 1000
280 Propionic acid 3000
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
7.1.6 Mixes for bread and ordinary bakery wares 210 Benzoic acid 1000
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
7.2 Fine bakery wares and mixes

7.2.1

Cakes, cookies and pies (e.g. cheesecakes, western cakes, moon cakes, oatmeal cookie, fruit-filled pies and custard pies)

 200 Sorbic acid 1000 Note 5
210 Benzoic acid 1000
220 Sulphur dioxide 50 Note 10
280 Propionic acid 1000 Note 5
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

7.2.2

Other fine bakery products (e.g. pancakes, waffles, Danish pastry, cones for ice cream, flour confectionery, doughnuts, sweet rolls, scones and muffins)

 200 Sorbic acid 1000 Note 5
210 Benzoic acid 1000
220 Sulphur dioxide 50 Note 10
280 Propionic acid 1000 Note 5
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
7.2.3 Mixes for fine bakery wares (e.g. cake mix, flour confectionery mix, pancake mix, pie mix and waffle mix) 210 Benzoic acid 1000
220 Sulphur dioxide 50 Note 10
310 Propyl gallate 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
8 Meat and meat products, including poultry and game
8.1 Fresh meat, poultry and game, comminuted 384 Isopropyl citrates 200
8.2 Processed meat, poultry and game products in whole pieces or cuts

8.2.1

Cured (including salted) non-heat treated processed meat, poultry and game products in whole pieces or cuts

 250 Sodium nitrite 200
251 Sodium nitrate 500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 25
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 25

8.2.2

Cured (including salted) and dried non-heat treated processed meat, poultry and game products in whole pieces or cuts

 210 Benzoic acid 1000
235 Pimaricin 6
250 Sodium nitrite 200
251 Sodium nitrate 500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 25
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 25
384 Isopropyl citrates 200

8.2.3

Fermented non-heat treated processed meat, poultry and game products in whole pieces or cuts

 250 Sodium nitrite 200
251 Sodium nitrate 500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 25
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 25
8.2.4 Heat-treated processed meat, poultry and game products in whole pieces or cuts including cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned meat cuts 310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 25
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 25

8.2.4.1

Cured and heat-treated meat

 250 Sodium nitrite 125
251 Sodium nitrate 500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 25
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 25
8.2.5 Frozen processed meat, poultry and game products in whole pieces or cuts, including raw and cooked meat cuts that have been frozen 310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 25
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 25
8.3 Processed comminuted meat, poultry and game products
8.3.1 Cured (including salted) non-heat treated processed comminuted meat, poultry and game products 220 Sulphur dioxide 450 Note 10
250 Sodium nitrite 200
251 Sodium nitrate 500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26

8.3.2

Cured (including salted) and dried non-heat treated processed comminuted meat, poultry and game products

 210 Benzoic acid 1000
220 Sulphur dioxide 450 Note 10
235 Pimaricin 1 mg/dm2 Note 3
250 Sodium nitrite 200
251 Sodium nitrate 500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26
384 Isopropyl citrates 200
8.3.3 Fermented non-heat treated processed comminuted meat, poultry and game products 220 Sulphur dioxide 450 Note 10
250 Sodium nitrite 200
251 Sodium nitrate 500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26
8.3.4 Heat-treated processed comminuted meat, poultry and game products, including cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned comminuted products (e.g. foie gras and pates, cooked meatballs) 310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26
386 Disodium ethylene diamine tetraacetate 35 Note 9

8.3.4.1

Cured and heat-treated processed comminuted meat, poultry and game products (e.g. cooked, cured chopped meat, canned corned beef and luncheon meat)

 220 Sulphur dioxide 450 Note 10
250 Sodium nitrite 125
251 Sodium nitrate 500
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26
386 Disodium ethylene diamine tetraacetate 35 Note 9

8.3.4.2

Heat-treated hamburgers or similar products

 220 Sulphur dioxide 450 Note 10
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26
386 Disodium ethylene diamine tetraacetate 35 Note 9

8.3.4.3

Heat-treated sausages or sausage meat (e.g. breakfast sausages)

 220 Sulphur dioxide 450 Note 10
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26
386 Disodium ethylene diamine tetraacetate 35 Note 9
8.3.5 Frozen processed comminuted meat, poultry and game products, including raw, partially cooked and fully cooked products (e.g. frozen breaded or battered chicken fingers) 310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26
8.3.5.1 Frozen hamburgers or similar products 220 Sulphur dioxide 450 Note 10
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 100 Notes 1, 2 and 26
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1, 2 and 26
9 Fish and fish products, including aquatic vertebrates (fish and aquatic mammals (e.g. whales)), aquatic invertebrates (e.g. jellyfish), molluscs (e.g. clams and snails), crustaceans (e.g. shrimps, crabs and lobsters) and echinoderms (e.g. sea urchins and sea cucumbers)
9.1 Fresh molluscs, crustaceans and echinoderms 220 Sulphur dioxide 100 Note 10
9.2 Processed fish and fish products, including molluscs, crustaceans and echinoderms
9.2.1 Frozen (including fresh and partially cooked) fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms (e.g. frozen clams, frozen cod fillets, frozen crabs, frozen finfish, frozen lobsters, frozen prawns, frozen fish roe and frozen surimi) 320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 75 Note 9
9.2.1.1 Frozen molluscs, crustaceans and echinoderms 220 Sulphur dioxide 100 Note 10
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 75 Note 9
9.2.2 Frozen uncooked battered fish, fish fillets and fish products, including molluscs, crustaceans and echinoderms (e.g. frozen breaded fish fingers and frozen batter-coated fish fillets) 320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 75 Note 9
388 Thiodipropionic acid 200 Note 1
9.2.3 Cooked fish and fish products (excluding frying), including cooked surimi, cooked fish paste and cooked fish roe 386 Disodium ethylene diamine tetraacetate 50 Note 9
9.2.3.1 Cooked fish balls and cakes (excluding frying) 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 1000 Note 18
218 Methyl para-hydroxybenzoate 1000 Note 18
386 Disodium ethylene diamine tetraacetate 50 Note 9
9.2.4 Cooked molluscs, crustaceans and echinoderms (excluding frying) 220 Sulphur dioxide 150 Note 10
9.2.4.1 Cooked mollusc, crustacean, and echinoderm balls and cakes (excluding frying) 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 1000 Note 18
218 Methyl para-hydroxybenzoate 1000 Note 18
220 Sulphur dioxide 150 Note 10
9.2.4.2 Cooked shrimps (excluding frying) 210 Benzoic acid 2000
220 Sulphur dioxide 150 Note 10
9.2.4.2.1 Cooked shrimps of species Crangon crangon and Crangon vulgaris (excluding frying) 210 Benzoic acid 6000
220 Sulphur dioxide 150 Note 10
9.2.5 Fried fish balls and cakes, including molluscs, crustaceans and echinoderms 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 1000 Note 18
218 Methyl para-hydroxybenzoate 1000 Note 18
9.2.6 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans and echinoderms 210 Benzoic acid 200
220 Sulphur dioxide 30 Note 10
310 Propyl gallate 100 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

9.2.6.1

Dried shredded fish, including molluscs, crustaceans and echinoderms

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 200 Note 18
214 Ethyl para-hydroxybenzoate 200 Note 18
218 Methyl para-hydroxybenzoate 200 Note 18
220 Sulphur dioxide 30 Note 10
310 Propyl gallate 100 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
9.2.6.2 Fermented fish products 210 Benzoic acid 1000
220 Sulphur dioxide 30 Note 10
310 Propyl gallate 100 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

9.2.6.3

Salted fish

 200 Sorbic acid 200
210 Benzoic acid 200
220 Sulphur dioxide 30 Note 10
310 Propyl gallate 100 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
9.3 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms
9.3.1 Fish and fish products, including molluscs, crustaceans and echinoderms, marinated with vinegar or wine and/or in jelly 200 Sorbic acid 1000 Note 18
210 Benzoic acid 2000 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 100 Note 10
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

9.3.2

Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 2000 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 100 Note 10
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 250 Note 9
9.3.3 Semi-preserved salmon substitutes, caviar and other fish roe products, salted and/or treated with a preservative 200 Sorbic acid 1000 Note 18
210 Benzoic acid 2000 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 100 Note 10
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
9.3.3.1 Semi-preserved caviar 200 Sorbic acid 1000 Note 18
210 Benzoic acid 2500 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 100 Note 10
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
9.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (e.g. traditional Oriental fish paste), excluding products of food categories 9.3.1 – 9.3.3 and their sub-categories (if applicable) 210 Benzoic acid 2000
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
9.3.4.1 Shrimp paste 210 Benzoic acid 2000 Note 20
214 Ethyl para-hydroxybenzoate 1000 Note 20
218 Methyl para-hydroxybenzoate 1000 Note 20
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
9.4 Fully preserved (including canned or fermented) fish and fish products, including molluscs, crustaceans and echinoderms 220 Sulphur dioxide 150 Note 10
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 340 Note 9
9.4.1 Canned abalone 220 Sulphur dioxide 1000 Note 10
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 340 Note 9
10 Egg products
10.1 Pasteurized and chemically preserved (e.g. by addition of salt) liquid egg products, including whole egg, egg yolk and egg white 210 Benzoic acid 5000
10.2 Dried and/or heat coagulated (pasteurized) egg products 386 Disodium ethylene diamine tetraacetate 200 Notes 9 and 15
10.3 Egg-based desserts (e.g. egg custard and custard fillings for fine bakery wares) 210 Benzoic acid 1000
310 Propyl gallate 90 Notes 1 and 6
11 Sugars and table-top sweeteners, excluding lactose and honey
11.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose 220 Sulphur dioxide 15 Note 10
11.2 Powdered sugar, powdered dextrose 220 Sulphur dioxide 15 Note 10
11.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar 220 Sulphur dioxide 20 Note 10
11.3.1 Dried glucose syrup used to manufacture candy products 220 Sulphur dioxide 150 Note 10
11.3.2 Glucose syrup used to manufacture candy products 220 Sulphur dioxide 400 Note 10
11.4 Plantation or mill white sugar 220 Sulphur dioxide 70 Note 10
11.5 Brown sugar (e.g. Demerara sugar), excluding products of food category 11.3 and its sub-categories (if applicable) 220 Sulphur dioxide 40 Note 10
11.6 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.3 and its sub-categories (if applicable) 220 Sulphur dioxide 70 Note 10
11.7 Other sugars and syrups (e.g. xylose, maple syrup and decorative sugar toppings) 210 Benzoic acid 1000
220 Sulphur dioxide 40 Note 10
11.8 Table-top sweeteners, including those containing high-intensity sweeteners (e.g. acesulfame potassium and sorbitol) 210 Benzoic acid 2000
386 Disodium ethylene diamine tetraacetate 1000 Notes 9 and 16
12 Spices, condiments, soups, sauces, salads, yeast and like products, soy sauces, fermented soybeans and soy protein powders and mixes

12.1

Herbs and spices (e.g. basil, oregano, chilli paste and curry paste)

 220 Sulphur dioxide 150 Note 10
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 70 Note 9

12.1.1

Curry paste

 210 Benzoic acid 350 Note 20
214 Ethyl para-hydroxybenzoate 350 Note 20
218 Methyl para-hydroxybenzoate 350 Note 20
220 Sulphur dioxide 150 Note 10
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 70 Note 9
12.2 Condiments (e.g. meat tenderisers, onion salt and garlic salt), excluding condiment sauces (e.g. ketchup, mayonnaise and mustard) 210 Benzoic acid 1000
220 Sulphur dioxide 200 Note 10
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 70 Note 9
12.3 Vinegars, including cider vinegar, wine vinegar, malt vinegar, spirit vinegar, grain vinegar, raisin vinegar and fruit (wine) vinegar 210 Benzoic acid 1000
220 Sulphur dioxide 100 Note 10
12.4 Mustards 210 Benzoic acid 1000
220 Sulphur dioxide 250 Note 10
319 Tertiary butylhydroquinone 200 Note 1
386 Disodium ethylene diamine tetraacetate 75 Note 9
12.4.1 Dijon mustards 210 Benzoic acid 1000
220 Sulphur dioxide 500 Note 10
319 Tertiary butylhydroquinone 200 Note 1
386 Disodium ethylene diamine tetraacetate 75 Note 9

12.5

Ready-to-eat soups and broths, including canned, bottled, and frozen (e.g. bouillon, consommes, water- and cream-based soups, chowders and bisques)

 200 Sorbic acid 500 Note 22
210 Benzoic acid 500 Note 22
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
12.6 Mixes for soups and broths (e.g. bouillon powders and cubes, powdered and condensed soups and stock cubes and powders) 200 Sorbic acid 500 Note 22
210 Benzoic acid 500 Note 22
218 Methyl para-hydroxybenzoate 175
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2

12.7

Emulsified sauces (e.g. mayonnaise and salad dressing)

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 300 Note 10
236 Formic acid 200
310 Propyl gallate 200 Notes 1 and 2
314 Guaiac resin 600 Note 1
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 100 Note 9

12.8

Non-emulsified sauces, including water-, coconut milk- and milk-based sauces (e.g. barbecue sauce, ketchup, cheese sauce, cream sauce, Worcestershire sauce, brown gravy and chilli sauce)

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 250 Note 18
218 Methyl para-hydroxybenzoate 250 Note 18
220 Sulphur dioxide 300 Note 10
236 Formic acid 200
310 Propyl gallate 200 Notes 1 and 2
314 Guaiac resin 600 Note 1
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1 and 2
386 Disodium ethylene diamine tetraacetate 75 Note 9

12.9

Mixes for sauces and gravies (e.g. mixes for cheese sauce, hollandaise sauce and salad dressing)

 210 Benzoic acid 1000
220 Sulphur dioxide 300 Note 10
236 Formic acid 200
310 Propyl gallate 200 Notes 1 and 2
314 Guaiac resin 600 Note 1
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1 and 2

12.10

Fish sauce and oyster sauce

 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 1000 Note 18
218 Methyl para-hydroxybenzoate 1000 Note 18
220 Sulphur dioxide 300 Note 10
236 Formic acid 200
310 Propyl gallate 200 Notes 1 and 2
314 Guaiac resin 600 Note 1
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 100 Notes 1 and 2
12.11 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 4.19 and 5.1.3, and their sub-categories (if applicable) 210 Benzoic acid 1500
386 Disodium ethylene diamine tetraacetate 100 Note 9
12.12 Yeast and like products 320 Butylated hydroxyanisole 200 Note 1
12.13 Soy sauces 200 Sorbic acid 1000 Note 18
210 Benzoic acid 550 Note 18
214 Ethyl para-hydroxybenzoate 550 Note 18
218 Methyl para-hydroxybenzoate 550 Note 18
12.13.1 Non-fermented soy sauce 200 Sorbic acid 1000 Note 18
210 Benzoic acid 1000 Note 18
214 Ethyl para-hydroxybenzoate 550 Note 18
218 Methyl para-hydroxybenzoate 550 Note 18
12.14 Fermented soybeans (e.g. dou chi) 210 Benzoic acid 1000 Note 20
214 Ethyl para-hydroxybenzoate 1000 Note 20
218 Methyl para-hydroxybenzoate 1000 Note 20
12.15 Soy protein powders and mixes (for reconstitution (e.g. for soy beverage and home-made soft tofu)) 210 Benzoic acid 1000
13 Beverages, excluding dairy products
13.1 Fruit juice 200 Sorbic acid 1000 Note 18
210 Benzoic acid 800 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
220 Sulphur dioxide 50 Note 10
13.1.1 Grape juice products (unfermented, intended for sacramental use) 200 Sorbic acid 1000 Note 18
210 Benzoic acid 2000 Note 18
214 Ethyl para-hydroxybenzoate 2000 Note 18
218 Methyl para-hydroxybenzoate 2000 Note 18
220 Sulphur dioxide 70 Note 10
13.2 Vegetable juice 200 Sorbic acid 400 Note 18
210 Benzoic acid 160 Note 18
214 Ethyl para-hydroxybenzoate 160 Note 18
218 Methyl para-hydroxybenzoate 160 Note 18
220 Sulphur dioxide 50 Note 10
13.3 Concentrates for fruit juice 200 Sorbic acid 1000 Notes 14 and 18
210 Benzoic acid 800 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
220 Sulphur dioxide 50 Notes 10 and 14
13.4 Concentrates for vegetable juice 200 Sorbic acid 2000 Note 18
210 Benzoic acid 800 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
220 Sulphur dioxide 50 Notes 10 and 14
13.5 Fruit nectar 200 Sorbic acid 1000 Note 18
210 Benzoic acid 800 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
220 Sulphur dioxide 50 Note 10
13.6 Vegetable nectar 200 Sorbic acid 400 Note 18
210 Benzoic acid 160 Note 18
214 Ethyl para-hydroxybenzoate 160 Note 18
218 Methyl para-hydroxybenzoate 160 Note 18
220 Sulphur dioxide 50 Note 10
13.7 Concentrates for fruit nectar 200 Sorbic acid 1000 Notes 14 and 18
210 Benzoic acid 800 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
220 Sulphur dioxide 50 Notes 10 and 14
13.8 Concentrates for vegetable nectar 200 Sorbic acid 2000 Note 18
210 Benzoic acid 600 Note 18
214 Ethyl para-hydroxybenzoate 600 Note 18
218 Methyl para-hydroxybenzoate 600 Note 18
220 Sulphur dioxide 50 Notes 10 and 14

13.9

Water-based flavoured drinks, including carbonated and non-carbonated varieties and concentrates, "sport", "energy" or "electrolyte" drinks, particulated drinks, ready-to-drink coffee and tea drinks and herbal-based drinks (e.g. iced tea, fruit-flavoured iced tea and chilled canned cappuccino drinks)

 200 Sorbic acid 400 Note 18
210 Benzoic acid 160 Note 18
214 Ethyl para-hydroxybenzoate 160 Note 18
218 Methyl para-hydroxybenzoate 160 Note 18
236 Formic acid 100
242 Dimethyl dicarbonate 250 Note 13
310 Propyl gallate 1000 Note 1
384 Isopropyl citrates 200
386 Disodium ethylene diamine tetraacetate 200 Note 9
388 Thiodipropionic acid 1000 Note 1
512 Stannous chloride 20 Note 11

13.9.1

Fruit juice-based drinks and dry ginger ale

 200 Sorbic acid 400 Note 18
210 Benzoic acid 160 Note 18
214 Ethyl para-hydroxybenzoate 160 Note 18
218 Methyl para-hydroxybenzoate 160 Note 18
220 Sulphur dioxide 70 Notes 10 and 14
236 Formic acid 100
242 Dimethyl dicarbonate 250 Note 13
310 Propyl gallate 1000 Note 1
384 Isopropyl citrates 200
386 Disodium ethylene diamine tetraacetate 200 Note 9
388 Thiodipropionic acid 1000 Note 1
512 Stannous chloride 20 Note 11

13.9.2

Glucose drinks containing not less than 2.3 kg of glucose syrup per 10 litres of the drink

 200 Sorbic acid 400 Note 18
210 Benzoic acid 800 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
236 Formic acid 100
242 Dimethyl dicarbonate 250 Note 13
310 Propyl gallate 1000 Note 1
384 Isopropyl citrates 200
386 Disodium ethylene diamine tetraacetate 200 Note 9
388 Thiodipropionic acid 1000 Note 1
512 Stannous chloride 20 Note 11

13.9.3

Concentrates (liquid or solid) for water-based flavoured drinks

 200 Sorbic acid 2000 Note 18
210 Benzoic acid 800 Note 18
214 Ethyl para-hydroxybenzoate 800 Note 18
218 Methyl para-hydroxybenzoate 800 Note 18
236 Formic acid 100
242 Dimethyl dicarbonate 250 Note 13
310 Propyl gallate 1000 Note 1
384 Isopropyl citrates 200
386 Disodium ethylene diamine tetraacetate 200 Note 9
388 Thiodipropionic acid 1000 Note 1
512 Stannous chloride 20 Note 11
13.10 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, including treated coffee beans for the manufacture of coffee products, excluding cocoa 210 Benzoic acid 1000 Note 20
214 Ethyl para-hydroxybenzoate 450 Note 20
218 Methyl para-hydroxybenzoate 450 Note 20
242 Dimethyl dicarbonate 250 Note 13
386 Disodium ethylene diamine tetraacetate 35 Note 9

13.10.1

Coffee extract, solid

 210 Benzoic acid 1000 Note 20
214 Ethyl para-hydroxybenzoate 450 Note 20
218 Methyl para-hydroxybenzoate 450 Note 20
220 Sulphur dioxide 150 Note 10
242 Dimethyl dicarbonate 250 Note 13
386 Disodium ethylene diamine tetraacetate 35 Note 9
13.11 Beer and malt beverages 210 Benzoic acid 70 Note 20
214 Ethyl para-hydroxybenzoate 70 Note 20
218 Methyl para-hydroxybenzoate 70 Note 20
220 Sulphur dioxide 50 Note 10
386 Disodium ethylene diamine tetraacetate 25 Note 9
13.12 Cider and perry 200 Sorbic acid 200
220 Sulphur dioxide 200 Note 10
242 Dimethyl dicarbonate 250 Note 13
1105 Lysozyme 500
13.12.1 Cider and perry containing less than 7% ethanol 200 Sorbic acid 200 Note 22
210 Benzoic acid 1000 Note 22
220 Sulphur dioxide 200 Note 10
242 Dimethyl dicarbonate 250 Note 13
1105 Lysozyme 500
13.13 Grape wines 200 Sorbic acid 400
220 Sulphur dioxide 350 Note 10
242 Dimethyl dicarbonate 200 Note 13
1105 Lysozyme 500
13.13.1 White wines 200 Sorbic acid 400
220 Sulphur dioxide 400 Note 10
242 Dimethyl dicarbonate 200 Note 13
1105 Lysozyme 500
13.14 Wines (other than grape, apple and pear) (e.g. rice wine (sake) and sparkling and still fruit wines) 200 Sorbic acid 400 Note 22
210 Benzoic acid 1000 Note 22
220 Sulphur dioxide 200 Note 10
242 Dimethyl dicarbonate 250 Note 13
13.15 Mead 200 Sorbic acid 400 Note 22
210 Benzoic acid 1000 Note 22
220 Sulphur dioxide 200 Note 10
242 Dimethyl dicarbonate 200 Note 13
13.16 Distilled spirituous beverages containing more than 15% alcohol 200 Sorbic acid 400
220 Sulphur dioxide 200 Note 10
386 Disodium ethylene diamine tetraacetate 25 Note 9
13.17 Aromatised alcoholic beverages (e.g. wine and spirituous cooler-type beverages and low-alcoholic refreshers) 200 Sorbic acid 400 Note 22
210 Benzoic acid 1000 Note 22
220 Sulphur dioxide 70 Note 10
386 Disodium ethylene diamine tetraacetate 25 Note 9
14 Ready-to-eat savouries
14.1 Snacks – potato, cereal, flour or starch based (from roots and tubers, pulses and legumes), including all plain and flavoured savoury snacks (e.g. potato chips, popcorn and flavoured crackers), excluding plain crackers of food category 7.1.2 and its sub-categories (if applicable) 210 Benzoic acid 1000
220 Sulphur dioxide 50 Note 10
310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
388 Thiodipropionic acid 200
14.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) 310 Propyl gallate 200 Notes 1 and 2
319 Tertiary butylhydroquinone 200 Notes 1 and 2
320 Butylated hydroxyanisole 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
388 Thiodipropionic acid 200
14.3 Snacks – fish based, excluding dried fish snacks of food category 9.2.6 and dried meat snacks of food category 8.3.2 and their sub-categories (if applicable) 319 Tertiary butylhydroquinone 200 Notes 1 and 2
321 Butylated hydroxytoluene 200 Notes 1 and 2
388 Thiodipropionic acid 200
15 Miscellaneous
15.1 Food additives
15.1.1 Colouring matter (if in the form of a solution of a permitted colouring matter) 200 Sorbic acid 1000 Note 18
210 Benzoic acid 2000 Note 18
214 Ethyl para-hydroxybenzoate 2000 Note 18
218 Methyl para-hydroxybenzoate 2000 Note 18
15.1.2 Preparations of permitted sweetener and water only 210 Benzoic acid 750
214 Ethyl para-hydroxybenzoate 250 Note 17
218 Methyl para-hydroxybenzoate 250 Note 17
15.1.3 Dimethylpolysiloxane 200 Sorbic acid 1000 Note 19
210 Benzoic acid 2000 Note 19
214 Ethyl para-hydroxybenzoate 2000 Note 19
218 Methyl para-hydroxybenzoate 2000 Note 19
220 Sulphur dioxide 1000 Notes 10 and 19
15.2 Flavourings and flavouring syrups 210 Benzoic acid 800 Note 19
214 Ethyl para-hydroxybenzoate 800 Note 19
218 Methyl para-hydroxybenzoate 800 Note 19
220 Sulphur dioxide 350 Notes 10 and 19
15.3 Enzymes
15.3.1 Rennet, liquid 210 Benzoic acid 2000 Note 20
214 Ethyl para-hydroxybenzoate 2000 Note 20
218 Methyl para-hydroxybenzoate 2000 Note 20
15.3.2 Papain, solid 220 Sulphur dioxide 30000 Note 10
15.3.3 Papain, aqueous solutions 200 Sorbic acid 1000 Note 19
220 Sulphur dioxide 5000 Notes 10 and 19
15.3.4 Aqueous solutions of enzyme preparations not otherwise specified, including immobilised enzyme preparations in aqueous media 200 Sorbic acid 3000 Note 19
210 Benzoic acid 3000 Note 19
214 Ethyl para-hydroxybenzoate 3000 Note 19
218 Methyl para-hydroxybenzoate 3000 Note 19
220 Sulphur dioxide 500 Notes 10 and 19
15.4 Essential oils and isolates from the concentrates of essential oils 310 Propyl gallate 1000 Notes 1 and 2
311 Octyl gallate 1000 Notes 1 and 2
312 Dodecyl gallate 1000 Notes 1 and 2
320 Butylated hydroxyanisole 1000 Notes 1 and 2
321 Butylated hydroxytoluene 1000 Notes 1 and 2
15.5 Liquid foam headings 210 Benzoic acid 10000 Note 19
214 Ethyl para-hydroxybenzoate 10000 Note 19
218 Methyl para-hydroxybenzoate 10000 Note 19
220 Sulphur dioxide 5000 Notes 10 and 19
15.6 Gelatin 220 Sulphur dioxide 1000 Note 10
15.7 Gelatin capsules 200 Sorbic acid 3000
15.8 Silicone antifoam emulsion 200 Sorbic acid 1000 Note 18
210 Benzoic acid 2000 Note 18
214 Ethyl para-hydroxybenzoate 2000 Note 18
218 Methyl para-hydroxybenzoate 2000 Note 18
15.9 Pectin, liquid 220 Sulphur dioxide 250 Note 10
15.10 Partial glycerol esters 310 Propyl gallate 100 Notes 1 and 28
311 Octyl gallate 100 Notes 1 and 28
312 Dodecyl gallate 100 Notes 1 and 28
320 Butylated hydroxyanisole 100 Notes 1 and 28
321 Butylated hydroxytoluene 200 Notes 1 and 28
Note 1 Levels of butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate, dodecyl gallate, tertiary butylhydroquinone, thiodipropionic acid and guaiac resin, are calculated against the weight of the fat or oil content of the food.
Note 2 In relation to butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate, dodecyl gallate and tertiary butylhydroquinone, 2 or more of these food additives can be used in combination only if the following condition is satisfied: when the quantity of each such food additive present in that food is expressed as a percentage of the maximum permitted level, the sum of those percentages does not exceed 100.
Note 3 Pimaricin should be applied on the surface of food and only present up to a maximum depth of 5 mm. Every 1 mg/dm2 is equivalent to 20 ppm of the applicable surface of the food.
Note 4 Level of hexamethylene tetramine is calculated as formaldehyde.
Note 5 Sorbic acid and propionic acid can be used in combination only if the following condition is satisfied: when the quantity of each such food additive present in that food is expressed as a percentage of the maximum permitted level, the sum of those percentages does not exceed 100.
Note 6 Level of propyl gallate is calculated on the dry ingredient, dry weight, dry mix or concentrate basis.
Note 7 Butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate and dodecyl gallate, as appropriate, can be used in combination only if the combined level does not exceed 200 ppm, and the individual maximum permitted levels are not exceeded.
Note 8 Sodium nitrate and sodium nitrite can be used in combination only if the following condition is satisfied: when the quantity of each such food additive present in that food is expressed as a percentage of the maximum permitted level, the sum of those percentages does not exceed 100.
Note 9 Level of disodium ethylene diamine tetraacetate is calculated as anhydrous calcium disodium ethylene diamine tetraacetate.
Note 10 Level of sulphur dioxide is calculated as residual sulphur dioxide.
Note 11 Level of stannous chloride is calculated as tin.
Note 12 Level of ferrous gluconate is calculated as iron.
Note 13 The maximum permitted level refers to the added level during manufacturing of the food.
Note 14 Levels of food additives concerned are measured in the form of the food which is reconstituted according to the instruction of manufacturer or is served to consumer.
Note 15 Level of disodium ethylene diamine tetraacetate is calculated against the egg yolk weight on a dry basis.
Note 16 Level of disodium ethylene diamine tetraacetate is calculated on a dry weight basis of the high intensity sweetener.
Note 17 Ethyl para-hydroxybenzoate and methyl para-hydroxybenzoate can be used in combination only if the following condition is satisfied: when the quantity of each such food additive present in that food is expressed as a percentage of the maximum permitted level, the sum of those percentages does not exceed 100.
Note 18 Benzoic acid, ethyl para-hydroxybenzoate, methyl para-hydroxybenzoate and sorbic acid, as appropriate, can be used in combination only if the following condition is satisfied: when the quantity of each such food additive present in that food is expressed as a percentage of the maximum permitted level, the sum of those percentages does not exceed 100.
Note 19 Benzoic acid, ethyl para-hydroxybenzoate, methyl para-hydroxybenzoate, sorbic acid and sulphur dioxide, as appropriate, can be used in combination only if the following condition is satisfied: when the quantity of each such food additive present in that food is expressed as a percentage of the maximum permitted level, the sum of those percentages does not exceed 100.
Note 20 Benzoic acid, ethyl para-hydroxybenzoate and methyl para-hydroxybenzoate, as appropriate, can be used in combination only if the following condition is satisfied: when the quantity of each such food additive present in that food is expressed as a percentage of the maximum permitted level, the sum of those percentages does not exceed 100.
Note 21 Benzoic acid and sorbic acid can be used in combination only if the combined level does not exceed 2000 ppm, and the individual maximum permitted levels are not exceeded.
Note 22 Benzoic acid and sorbic acid can be used in combination only if the following condition is satisfied: when the quantity of each such food additive present in that food is expressed as a percentage of the maximum permitted level, the sum of those percentages does not exceed 100.
Note 23 Butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate and dodecyl gallate can be used in combination only if the combined level does not exceed 240 ppm, and the individual levels of propyl gallate, octyl gallate or dodecyl gallate or mixtures of them do not exceed 80 ppm, and the individual levels of butylated hydroxyanisole or butylated hydroxytoluene or mixtures of them do not exceed 160 ppm.
Note 24 Level of copper carbonate is calculated as copper.
Note 25 For use in dehydrated products only.
Note 26 For use in dehydrated products and in salami-type products only.
Note 27 Level of disodium ethylene diamine tetraacetate is calculated on a dry weight basis.
Note 28 Butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate and dodecyl gallate can be used in combination only if the combined level does not exceed 300 ppm, and that individual levels of propyl gallate, octyl gallate or dodecyl gallate or mixtures of them do not exceed 100 ppm, and the individual levels of butylated hydroxyanisole or butylated hydroxytoluene do not exceed 100 ppm and 200 ppm respectively, or mixtures of them do not exceed 200 ppm.
Schedule 1A Alternative form in which the permitted food additive may be used
Item Column 1
Permitted food additive (with INS no.) specified for it in Schedule 1		 Column 2
Alternative form (with INS no.) in which the permitted food additive may be used (to be calculated as the permitted food additive shown in column 1)
1. Sorbic acid (200) Sodium sorbate (201)
Potassium sorbate (202)
Calcium sorbate (203)
2. Benzoic acid (210) Sodium benzoate (211)
Potassium benzoate (212)
Calcium benzoate (213)
3. Ethyl para-hydroxybenzoate (214) Sodium ethyl para-
hydroxybenzoate (215)
4. Methyl para-hydroxybenzoate (218) Sodium methyl para-hydroxybenzoate (219)
5. Sulphur dioxide (220) Sodium sulphite (221)
Sodium hydrogen sulphite (222)
Sodium metabisulphite (223)
Potassium metabisulphite (224)
Potassium sulphite (225)
Calcium sulphite (226)
Calcium hydrogen sulphite (227)
Potassium bisulphite (228)
Sodium thiosulphate (539)
Sulphurous acid
6. Ortho-phenylphenol (231) Sodium ortho-phenylphenol (232)
7. Sodium nitrite (250) Potassium nitrite (249)
8. Sodium nitrate (251) Potassium nitrate (252)
9. Propionic acid (280) Sodium propionate (281)
Calcium propionate (282)
Potassium propionate (283)
10. Disodium ethylene diamine tetraacetate (386) Calcium disodium ethylene diamine tetraacetate (385)
11. Thiodipropionic acid (388) Dilauryl thiodipropionate (389)

Note : Please browse https://www.elegislation.gov.hk/?_lang=en for details of the food law in Chapter 132