# Miscellaneous Food Additives Regulations (Northern Ireland) 1996, Part D: Other antioxidants

Extent: N.I.
Status: prospective

EC No.
Name
Food
Maximum 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
200 (gallates and BHA, individually or in combination)
100 (BHT)
both expressed on fat
Cake mixes
200 (gallates and BHA, individually or in combination
Cereal-based snack foods
Milk powder for vending machines
Dehydrated soups and broths
expressed on fat
Sauces
Dehydrated meat
Processed nuts
Seasonings and condiments
Pre-cooked cereals
De-hydrated granulated potatoes
25 (gallates and BHA, individually or in combination)
Chewing gum
Dietary supplements
400 (gallates, BHT and BHA, individually or in combination)
E 315
Erythorbic acid
Semi-preserved and preserved meat products
500 expressed as erythorbic acid
E 315
Erythorbic acid
Preserved and semi-preserved fish products
Frozen and deep-frozen fish with red skin
1500 expressed as erythorbic acid
E 316
Sodium erythorbate
Semi-preserved and preserved meat products
500 expressed as erythorbic acid
E 316
Sodium erythorbate
Preserved and semi-preserved fish products
Frozen and deep-frozen fish with red skin
1500 expressed as erythorbic acid

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Source: https://www.legislation.gov.uk/nisr/1996/50/schedule/2/part/D (the official version)
Page: https://openlegislation.uk/miscellaneous-food-additives-regulations-northern-ireland-1996/schedule-2/part-D
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.