# The Preservatives in Food Regulations 1989, Schedule 2: ARTICLES OF FOOD WHICH MAY CONTAIN PERMITTED PRESERVATIVE AND THE NATURE AND PROPORTION OF PERMITTED PRESERVATIVE IN EACH CASE Column 1 Column 2 Column 3 Specified food Permitted Preservative Except where otherwise stated, milligrams per kilogram not exceeding– 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 --- Source: https://www.legislation.gov.uk/uksi/1989/533/schedule/2 (the official version) Page: https://openlegislation.uk/preservatives-in-food-regulations-1989/schedule-2 Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.