| Beer | Sulphur dioxide and either | 70 |
| benzoic acid or | 70 |
| methyl 4-hydroxybenzoate or | 70 |
| ethyl 4-hydroxybenzoate or | 70 |
| propyl 4-hydroxybenzoate | 70 |
| Beetroot, cooked and pre-packed | Benzoic acid or | 250 |
| methyl 4-hydroxybenzoate or | 250 |
| ethyl 4-hydroxybenzoate or | 250 |
| propyl 4-hydroxybenzoate | 250 |
| Bread | Propionic acid | As prescribed by the Bread and Flour Regulations 1984 |
| Cauliflower, canned | Sulphur dioxide | 100 |
| Cheese | Sorbic acid | 1,000 |
| Cheese, other than Cheddar, Cheshire, Grana-padano or Provolone type of cheeses or soft cheese | Sodium nitrate and sodium nitrite | 50 of which not more than 5 may be sodium nitrite, expressed in both cases as sodium nitrite |
| Provolone cheese | Hexamine | 25 (expressed as formaldehyde) |
| Chicory and coffee essence | Benzoic acid or | 450 |
| methyl 4-hydroxybenzoate or | 450 |
| ethyl 4-hydroxybenzoate or | 450 |
| propyl 4-hydroxybenzoate | 450 |
| Christmas pudding | Propionic acid | 1,000 |
| Cider | Sulphur dioxide or | 200 |
| sorbic acid | 200 |
| Coconut, desiccated | Sulphur dioxide | 50 |
| Colouring matter, except E150 Caramel, if in the form of a solution of a permitted colouring matter | Benzoic acid or | 2,000 |
| methyl 4-hydroxybenzoate or | 2,000 |
| ethyl 4-hydroxybenzoate or | 2,000 |
| propyl 4-hydroxybenzoate or | 2,000 |
| sorbic acid | 1,000 |
| The permitted colouring matter, E150 Caramel | Sulphur dioxide | 1,000 |
| Crabmeat, canned | Sulphur dioxide | 30 |
| Desserts, fruit based milk and cream | Sulphur dioxide or | 100 |
| sorbic acid | 300 |
| Dessert sauces, fruit based with total soluble solids content of less than 75% | Sulphur dioxide or | 100 |
| benzoic acid or | 250 |
| methyl 4-hydroxybenzoate or | 250 |
| ethyl 4-hydroxybenzoate or | 250 |
| propyl 4-hydroxybenzoate or | 250 |
| sorbic acid | 1,000 |
| The permitted miscellaneous additive, Dimethylpolysiloxane | Sulphur dioxide or | 1,000 |
| benzoic acid or | 2,000 |
| methyl 4-hydroxybenzoate or | 2,000 |
| ethyl 4-hydroxybenzoate or | 2,000 |
| propyl 4-hydroxybenzoate or | 2,000 |
| sorbic acid | 1,000 |
| Enzymes: |
|---|
| Papain, solid | Sulphur dioxide | 30,000 |
| Papain, aqueous solutions | Sulphur dioxide or | 5,000 |
| sorbic acid | 1,000 |
| Aqueous solutions of enzyme preparations not otherwise specified, including immobilised enzyme preparations in aqueous media | Sulphur dioxide or | 500 |
| benzoic acid or | 3,000 |
| methyl 4-hydroxybenzoate or | 3,000 |
| ethyl 4-hydroxybenzoate or | 3,000 |
| propyl 4-hydroxybenzoate or | 3,000 |
| sorbic acid | 3,000 |
| Fat spreads consisting of an emulsion principally of water in oil with a fat content not exceeding 70% | Sorbic acid | 2,000 |
| Figs, dried | Sulphur dioxide or | 2,000 |
| sorbic acid | 500 |
| Fillings and toppings for flour confectionery which consist principally of a sweetened oil and water emulsion with a minimum sugar solids content of 50% | Sorbic acid | 1,000 |
| Finings when sold by retail: |
|---|
| Wine finings | Sulphur dioxide | 12,500 |
| Beer finings | Sulphur dioxide | 50,000 |
| Flavourings | Sulphur dioxide or | 350 |
| benzoic acid or | 800 |
| methyl 4-hydroxybenzoate or | 800 |
| ethyl 4-hydroxybenzoate or | 800 |
| propyl 4-hydroxybenzoate | 800 |
| Flavouring syrups | Sulphur dioxide or | 350 |
| benzoic acid or | 800 |
| methyl 4-hydroxybenzoate or | 800 |
| ethyl 4-hydroxybenzoate or | 800 |
| propyl 4-hydroxybenzoate | 800 |
| Flour confectionery | Propionic acid or | 1,000 |
| sorbic acid | 1,000 |
| Foam headings, liquid | Sulphur dioxide or | 5,000 |
| benzoic acid or | 10,000 |
| methyl 4-hydroxybenzoate or | 10,000 |
| ethyl 4-hydroxybenzoate or | 10,000 |
| propyl 4-hydroxybenzoate | 10,000 |
| Freeze drinks | Sulphur dioxide or | 70 |
| benzoic acid or | 160 |
| methyl 4-hydroxybenzoate or | 160 |
| ethyl 4-hydroxybenzoate or | 160 |
| propyl 4-hydroxybenzoate or | 160 |
| sorbic acid | 300 |
| Fruit based pie fillings | Sulphur dioxide or | 350 |
| benzoic acid or | 800 |
| methyl 4-hydroxybenzoate or | 800 |
| ethyl 4-hydroxybenzoate or | 800 |
| propyl 4-hydroxybenzoate or | 800 |
| sorbic acid | 450 |
| Fruit, dried, other than prunes, or figs | Sulphur dioxide | 2,000 |
| Fruit, fresh: |
|---|
| Bananas | 2-(Thiazol-4-yl) benzimidazole | 3 |
| Citrus fruit | Biphenyl or | 70 |
| 2-hydroxybiphenyl or | 12 |
| 2-(Thiazol-4-yl) benzimidazole | 10 |
| Grapes | Sulphur dioxide | 15 |
| Fruit, fruit pulp or fruit purée (including tomatoes, tomato pulp, tomato paste and tomato purée) which, in each case, is not fresh or canned | Sulphur dioxide or | 350 |
| benzoic acid or | 800 |
| methyl 4-hydroxybenzoate or | 800 |
| ethyl 4-hydroxybenzoate or | 800 |
| propyl 4-hydroxybenzoate | 800 |
| Fruit juices: |
|---|
| Any fruit juice or concentrated fruit juice mentioned in regulation 11(2) of the Fruit Juices and Fruit Nectars Regulations 1977 | Sulphur dioxide | As prescribed by the Fruit Juices and Fruit Nectars Regulations 1977 |
| Any other fruit juice or concentrated fruit juice | Sulphur dioxide or | 350 |
| benzoic acid or | 800 |
| methyl 4-hydroxybenzoate or | 800 |
| ethyl 4-hydroxybenzoate or | 800 |
| propyl 4-hydroxybenzoate | 800 |
| Fruit or plants (including flowers and seeds), crystallised, glacé or drained (syruped), or candied peel or cut and drained (syruped) peel | Sulphur dioxide and either | 100 |
| benzoic acid or | 1,000 |
| methyl 4-hydroxybenzoate or | 1,000 |
| ethyl 4-hydroxybenzoate or | 1,000 |
| propyl 4-hydroxybenzoate or | 1,000 |
| sorbic acid | 1,000 |
| Fruit pieces in stabilised syrup for use as ingredients of ice-cream or other edible ices | Sorbic acid | 1,000 |
| Fruit spread | Sulphur dioxide and | 100 |
| sorbic acid | 1,000 |
| Garlic, powdered | Sulphur dioxide | 2,000 |
| Gelatin | Sulphur dioxide | 1,000 |
| Gelatin capsules | Sorbic acid | 3,000 |
| Ginger, dry root | Sulphur dioxide | 150 |
| Glucose drinks containing not less than 235 grammes of glucose syrup per litre of the drink | Sulphur dioxide or | 350 |
| benzoic acid or | 800 |
| methyl 4-hydroxybenzoate or | 800 |
| ethyl 4-hydroxybenzoate or | 800 |
| propyl 4-hydroxybenzoate | 800 |
| Grape juice products (unfermented, intended for sacramental use) | Sulphur dioxide and either | 70 |
| benzoic acid or | 2,000 |
| methyl 4-hydroxybenzoate or | 2,000 |
| ethyl 4-hydroxybenzoate or | 2,000 |
| propyl 4-hydroxybenzoate | 2,000 |
| Grape juice, concentrated, intended for home wine making and labelled as such | Sulphur dioxide | 2,000 |
| Hamburgers or similar products | Sulphur dioxide | 450 |
| Herring, marinated, |
|---|
| —whose pH does not exceed 4.5 | Benzoic acid or | 1,000 |
| methyl 4-hydroxybenzoate or | 1,000 |
| ethyl 4-hydroxybenzoate or | 1,000 |
| propyl 4-hydroxybenzoate | 1,000 |
| —whose pH exceeds 4.5 | Hexamine and either | 50 |
| benzoic acid or | 1,000 |
| methyl 4-hydroxybenzoate or | 1,000 |
| ethyl 4-hydroxybenzoate or | 1,000 |
| propyl 4-hydroxybenzoate | 1,000 |
| Hops, dried, sold by retail | Sulphur dioxide | 2,000 |
| Horseradish, fresh grated, and horseradish sauce | Sulphur dioxide or | 200 |
| benzoic acid or | 250 |
| methyl 4-hydroxybenzoate or | 250 |
| ethyl 4-hydroxybenzoate or | 250 |
| propyl 4-hydroxybenzoate | 250 |
| Jam and other products described in column 2 of Schedule 1 to the Jam and Similar Products Regulations 1981: |
| Reduced sugar jam, reduced sugar jelly and reduced sugar marmalade | Sulphur dioxide and benzoic acid or methyl 4-hydroxybenzoate or ethyl 4-hydroxybenzoate or propyl 4-hydroxybenzoate or sorbic acid | As prescribed in the Jam and Similar Products Regulations 1981 |
| Any other product described in column 2 of Schedule 1 to the Jam and Similar Products Regulations 1981 | Sulphur dioxide | As prescribed in the Jam and Similar Products Regulations 1981 |
| Mackerel, marinated, |
|---|
| —whose pH does not exceed 4.5 | Benzoic acid or | 1,000 |
| methyl 4-hydroxybenzoate or | 1,000 |
| ethyl 4-hydroxybenzoate or | 1,000 |
| propyl 4-hydroxybenzoate | 1,000 |
| —whose pH exceeds 4.5 | Hexamine and either | 50 |
| benzoic acid or | 1,000 |
| methyl 4-hydroxybenzoate or | 1,000 |
| ethyl 4-hydroxybenzoate or | 1,000 |
| propyl 4-hydroxybenzoate | 1,000 |
| Mallow, chocolate covered | Sorbic acid | 1,000 (calculated on the weight of the mallow and chocolate together) |
| Meat, cured (including cured meat products): |
| Cured meat (including cured meat products) packed in a sterile pack, whether or not it has been removed from the pack | Sodium nitrate and sodium nitrite | 150, of which not more than 50 may be sodium nitrite, expressed in both cases as sodium nitrite |
| Acidified and/or fermented cured meat products (including Salami and similar products) not packed in a sterile pack | Sodium nitrate and sodium nitrite | 400, of which not more than 50 may be sodium nitrite, expressed in both cases as sodium nitrite |
| Uncooked bacon and ham; cooked bacon and ham that is not, and has not been, packed in any hermetically sealed container | Sodium nitrate and sodium nitrite | 500, of which not more than 200 may be sodium nitrite, expressed in both cases as sodium nitrite |
| Any cured meat or cured meat product not specified above | Sodium nitrate and sodium nitrite | 250, of which not more than 150 may be sodium nitrite, expressed in both cases as sodium nitrite |
| Mushrooms, frozen | Sulphur dioxide | 50 |
| Nut pastes, sweetened | Sorbic acid | 1,000 |
| Olives, pickled | Sulphur dioxide or | 100 |
| benzoic acid or | 250 |
| methyl 4-hydroxybenzoate or | 250 |
| ethyl 4-hydroxybenzoate or | 250 |
| propyl 4-hydroxybenzoate | 250 |
| sorbic acid | 500 |
| Peas, garden, canned, containing no added colouring matter | Sulphur dioxide | 100 |
| Pectin, liquid | Sulphur dioxide | 250 |
| Perry | Sulphur dioxide or | 200 |
| sorbic acid | 200 |
| Pickles, other than pickled olives | Sulphur dioxide or | 100 |
| benzoic acid or | 250 |
| methyl 4-hydroxybenzoate or | 250 |
| ethyl 4-hydroxybenzoate or | 250 |
| propyl 4-hydroxybenzoate or | 250 |
| sorbic acid | 1,000 |
| Potatoes, raw, peeled | Sulphur dioxide | 50 |
| Prawns, shrimps and scampi, other than prawns and shrimps in brine | Sulphur dioxide | 200 in the edible part |
| Prawns and shrimps in brine | Sulphur dioxide and either | 200 in the edible part |
| sorbic acid or benzoic acid | 2,000 |
| and either |
| ethyl 4-hydroxybenzoate or | 300 |
| propyl 4-hydroxybenzoate or | 300 |
| methyl 4-hydroxybenzoate | 300 |
| Preparations of saccharin, sodium saccharin or calcium saccharin and water only | Benzoic acid and either | 750 |
| methyl 4-hydroxybenzoate or | 250 |
| ethyl 4-hydroxybenzoate or | 250 |
| propyl 4-hydroxybenzoate | 250 |
| Prunes | Sulphur dioxide or | 2,000 |
| sorbic acid | 1,000 |
| Salad cream (including mayonnaise) and salad dressing | Sulphur dioxide or | 100 |
| benzoic acid or | 250 |
| methyl 4-hydroxybenzoate or | 250 |
| ethyl 4-hydroxybenzoate or | 250 |
| propyl 4-hydroxybenzoate or | 250 |
| sorbic acid | 1,000 |
| Sambal oelek | Benzoic acid and | 850 |
| sorbic acid | 1,000 |
| Sauces, other than horse-radish sauce | Sulphur dioxide or | 100 |
| benzoic acid or | 250 |
| methyl 4-hydroxybenzoate or | 250 |
| ethyl 4-hydroxybenzoate or | 250 |
| propyl 4-hydroxybenzoate or | 250 |
| sorbic acid | 1,000 |
| Sausages or sausage meat | Sulphur dioxide | 450 |
| Snack meals, concentrated, with a moisture content of not less than 15% and not more than 60% | Sorbic acid and | 1,500 |
| methyl 4-hydroxybenzoate | 175 |
| Soft drinks for consumption after dilution not otherwise specified in this Schedule | Sulphur dioxide or | 350 |
| benzoic acid or | 800 |
| methyl 4-hydroxybenzoate or | 800 |
| ethyl 4-hydroxybenzoate or | 800 |
| propyl 4-hydroxybenzoate or | 800 |
| sorbic acid | 1,500 |
| Soft drinks for consumption without dilution not otherwise specified in this Schedule | Sulphur dioxide or | 70 |
| benzoic acid or | 160 |
| methyl 4-hydroxybenzoate or | 160 |
| ethyl 4-hydroxybenzoate or | 160 |
| propyl 4-hydroxybenzoate or | 160 |
| sorbic acid | 300 |
| Soup concentrates with a moisture content of not less than 25% and not more than 60% | Sorbic acid and | 1,500 |
| methyl 4-hydroxybenzoate | 175 |
| Starches, including modified starches | Sulphur dioxide | 100 |
| Sugars: |
|---|
| Specified sugar products | Sulphur dioxide | As prescribed by the Specified Sugar Products Regulations 1976 |
| Hydrolysed starches (other than specified sugar products) | Sulphur dioxide | 400 |
| Other sugars except lactose | Sulphur dioxide | 70 |
| Tea extract, liquid | Benzoic acid or | 450 |
| methyl 4-hydroxybenzoate or | 450 |
| ethyl 4-hydroxybenzoate or | 450 |
| propyl 4-hydroxybenzoate | 450 |
| Vegetables, dehydrated: |
|---|
| Brussels sprouts | Sulphur dioxide | 2,500 |
| Cabbage | Sulphur dioxide | 2,500 |
| Potato | Sulphur dioxide | 550 |
| Others | Sulphur dioxide | 2,000 |
| Vinegar: |
|---|
| Cider or wine vinegar | Sulphur dioxide | 200 |
| Other | Sulphur dioxide | 70 |
| Wine (including alcoholic cordials) other than Community controlled wine | Sulphur dioxide and | 450 milligrams per litre |
| sorbic acid | 200 milligrams per litre |
| Yogurt, fruit | Sulphur dioxide or | 60 |
| benzoic acid or | 120 |
| methyl 4-hydroxybenzoate or | 120 |
| ethyl 4-hydroxybenzoate or | 120 |
| propyl 4-hydroxybenzoate or | 120 |
| sorbic acid | 300 |