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Preservatives in Food Regulation

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 –

(a) on importation on a sale that is not a retail sale; or
(b) 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) –

(a)
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
(b)
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 –

(a)
if each such food additive does not exceed the maximum permitted level; or
(b)
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 –

(a)
any wet strength wrapping containing any resin based on formaldehyde; or
(b)
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 –

(a)
that permitted food additive is specified in Schedule 1 for the scheduled food category of the relevant food used in the compounded food; and
(b)
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)

 

 

 

 

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Last Revision Date : 18-07-2008