OpenLegislation

Part D Other antioxidants

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

EC No.NameFoodMaximum level (mg/kg)

E 310

E 311

E 312

E 320

E 321

Propyl gallate

Octyl gallate

Dodecyl gallate

Butylated hydroxyanisole (BHA)

Butylated hydroxytoluene (BHT)

Fats and oils for the professional manufacture of heat-treated foods Frying oil and frying fat, excluding olive pomace oil Lard; fish oil; beef, poultry and sheep fat

Cake mixes Cereal-based snack foods Milk powder for vending machines Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Seasonings and condiments Pre-cooked cereals

Dehydrated granulated potatoes

Chewing gum Dietary supplements

200f1 (gallates and BHA, individually or in combination)

100

(BHT) both expressed on fat

200 (gallates and BHA, individually or in combination)

expressed on fat

25 (gallates and BHA, individually or in combination)

400 (gallates, BHT and BHA, individually or in combination)

E 315

E 316

Erythorbic acid

Sodium erythorbate

Semi-preserved and preserved meat products

Preserved and semi-preserved fish products Frozen and deep-frozen fish with red skin

500 expressed as erythorbic acid

1500 expressed as erythorbic acid

Annotations

Footnotes

f1

When combinations of gallates, BHA and BHT are used, the individual levels must be reduced proportionally.