Cap. 132 sub. leg. BD

Preservatives in Food Regulation(L.N. 85 of 2008)(Cap. 132, sections 55 and 143) [2 February 1973](Format changes—E.R. 1 of 2022) 1. (Repealed L.N. 85 of 2008) 2. Interpretation (1) In this Regulation unless the context otherwise requires— (L.N. 85 of 2008)air transhipment cargo (航空轉運貨物) has the meaning assigned to it in section 2 of the Import and Export Ordinance (Cap. 60); (29 of 2000 s. 5)air transit cargo (航空過境貨物) means any article in transit that is both imported and consigned for export in an aircraft; (29 of 2000 s. 5)antioxidant (抗氧化劑)—(a) means a substance, not normally consumed as food by itself nor normally used as a typical ingredient of food, that, when added to, or used in or on, food at any stage of food processing, is capable of prolonging the shelf-life of the food by protecting against deterioration caused by oxidation; but(b) does not include any vitamins or minerals added to food as nutrients; (L.N. 130 of 2024)article in transit (過境物品) has the meaning assigned to it in section 2 of the Import and Export Ordinance (Cap. 60); (29 of 2000 s. 5)canned food (罐頭食物) means food in a hermetically sealed container which has been sufficiently heat processed to destroy any Clostridium Botulinum in that food or container or which has a pH of less than 4.5;cargo transhipment area of Hong Kong International Airport (機場貨物轉運區) has the meaning assigned to it in section 2 of the Import and Export Ordinance (Cap. 60); (29 of 2000 s. 5)catering business (飲食供應業) includes the business or undertaking of an inn, public house, hotel, restaurant, cafe, tea-shop, buffet, coffee-stall or any place of refreshment open to the public, or of a club, boarding house, apartment house, refreshment contractor, school feeding centre, staff dining room or canteen;Codex Alimentarius Commission (食品法典委員會) means the body created in 1963 by the World Health Organization and the Food and Agriculture Organization to develop food standards, guidelines and related texts; (L.N. 85 of 2008)compounded food (合成食物) means food containing 2 or more ingredients;container (容器) includes any form of packaging of food for sale as a single item, whether by way of wholly or partly enclosing the food or by way of attaching the food to some other article, and in particular includes a wrapper or confining band;deterioration (變壞), in relation to food, means deterioration due to the action of bacteria, yeasts or moulds;food (食物) does not include food for special medical purposes; (L.N. 130 of 2024)food additive (食物添加劑) means a preservative or an antioxidant; (L.N. 85 of 2008)food additive group (食物添加劑組) means a group of food additives specified in column 1 of Schedule 1A; (L.N. 130 of 2024) GMP (優良製造規範) means good manufacturing practice, which includes a manufacturing practice that complies with the following— (a) the quantity of the food additive added to the food is limited to the lowest possible level necessary to accomplish the desired effect of adding it; (b) the quantity of the food additive that becomes a component of the food as a result of its use in the manufacturing, processing or packaging of a food and that is not intended to accomplish any physical or other technical effect in the food itself, is reduced to a reasonably possible extent; and (c) the food additive is prepared and handled in the same way as a food ingredient; (L.N. 85 of 2008) importer (進口商) includes any person who, whether as owner, consignee, agent or broker, is in possession of or entitled to the custody or control of any article of food brought from a place outside Hong Kong; (10 of 1986 s. 32(2))INS (國際編碼系統) means the system known as the “International Numbering System for Food Additives” that was adopted by the Codex Alimentarius Commission for identifying food additives in the list of ingredients of any pre-packaged food; (L.N. 85 of 2008; E.R. 1 of 2022)maximum permitted level (最高准許含量)—(a) in relation to a permitted food additive specified in column 2 of Schedule 1 to which paragraph (b) does not apply—means the proportion specified in relation to that food additive in column 3 of that Schedule, subject to any note opposite to that food additive in column 4 of that Schedule; or(b) in relation to permitted food additives participating in a food additive group and specified, by reference to the group, in column 2 of Schedule 1—means the proportion specified in relation to that group in column 3 of that Schedule which is the proportion applicable to the total amount of the participating additives in that group, subject to any note opposite to that group in column 4 of that Schedule; (L.N. 130 of 2024)participating additive (構成添加劑), in relation to a food additive group, means a food additive that participates in the group and is specified opposite to that group in column 2 of Schedule 1A; (L.N. 130 of 2024)permitted antioxidant (准許抗氧化劑) means a food additive that—(a) is specified—(i) in column 2 of Schedule 1, whether or not by reference to a food additive group of which the food additive is a participating additive; or(ii) in column 2 of Schedule 1B; and(b) functions primarily as an antioxidant; (L.N. 130 of 2024)permitted colouring matter (准許染色料) means any colouring matter inasmuch as its use is permitted by the Colouring Matter in Food Regulations (Cap. 132 sub. leg. H);permitted food additive (准許食物添加劑) means—(a) a food additive specified in column 2 of Schedule 1, whether or not by reference to a food additive group of which the food additive is a participating additive; or(b) a food additive specified in column 2 of Schedule 1B; (L.N. 130 of 2024)permitted preservative (准許防腐劑) means a food additive that—(a) is specified—(i) in column 2 of Schedule 1, whether or not by reference to a food additive group of which the food additive is a participating additive; or(ii) in column 2 of Schedule 1B; and(b) functions primarily as a preservative; (L.N. 130 of 2024)pre-packed (預先包裝) means made up in advance ready for retail sale in or on a container; and on any premises where food of any description is so made up, or is kept or stored for sale after being so made up, any food of that description found made up in or on a container shall be deemed to be pre-packed unless the contrary is proved;preparation (配製), in relation to food, includes manufacture and any form of treatment; and preparation for sale (配製以供出售) includes packaging;preservative (防腐劑)—(a) means a substance, not normally consumed as food by itself nor normally used as a typical ingredient of food, that, when added to, or used in or on, food at any stage of food processing, is capable of prolonging the shelf-life of the food by protecting against deterioration caused by microorganisms; but(b) does not include—(i) common salt (sodium chloride);(ii) sugars;(iii) alcohol or potable spirits, isopropyl alcohol or monoacetin;(iv) herbs or hop extract;(v) spices or essential oils when used for flavouring purposes;(vi) any substance added to food by the process of curing known as smoking; or(vii) any vitamins or minerals added to food as nutrients; (L.N. 130 of 2024)relevant food (有關食物), in relation to a scheduled food category, means food that constitutes or belongs to the scheduled food category; (L.N. 85 of 2008)retail sale (零售) and sale by retail (以零售方式出售) mean respectively any sale to a person buying otherwise than for the purpose of re-sale, but does not include a sale to a caterer for the purposes of his catering business, or a sale to a manufacturer for the purposes of his manufacturing business;scheduled food category (附表所列食物分類) means a category or sub-category of food specified in column 1 of Schedule 1; (L.N. 85 of 2008)sell (售賣) includes offer or expose for sale or have in possession for sale;storage (貯存), in relation to food, means storage at, in or upon any farm, dock, vehicle, warehouse, fumigation chamber, cold store, or any barge or ship whilst, in either case, in the waters of Hong Kong. (L.N. 85 of 2008)(L.N. 85 of 2008; L.N. 130 of 2024)(2) For the purposes of this Regulation, percentages and parts per million shall be calculated by weight. (L.N. 85 of 2008)(3) (Repealed L.N. 85 of 2008)(4) Subject to the definition of maximum permitted level in subsection (1), a reference in Schedule 1 to a food additive group is a reference to any or all of the participating additives of that group. (L.N. 130 of 2024) 2A. (Repealed L.N. 130 of 2024) 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.(2A) A permitted food additive specified in column 2 of Schedule 1B is permitted to be added to food in accordance with the GMP principles. (L.N. 130 of 2024)(2B) Subsection (2A) does not apply to any relevant food of a scheduled food category that is also specified in Schedule 1C. (L.N. 130 of 2024)(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 (including canned food that is compounded food) may contain nisin but, if the canned food is relevant food of a scheduled food category for which a maximum permitted level is specified in column 3 of Schedule 1 in relation to nisin, only in a proportion not exceeding the maximum permitted level. (L.N. 130 of 2024)(8A) Any food may contain nisin if nisin is introduced, in the preparation of that food, by the use of canned food that contains nisin as permitted by subsection (8). (L.N. 130 of 2024)(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— (L.N. 130 of 2024)(a) for a permitted food additive specified in Schedule 1 for the scheduled food category of the relevant food used in the compounded food—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; or (L.N. 130 of 2024)(b) for a permitted food additive specified in Schedule 1B—(i) the permitted food additive is used in accordance with the GMP principles; and(ii) the relevant food used in the compounded food is not of a scheduled food category that is also specified in Schedule 1C. (L.N. 130 of 2024)(10) Subsection (1) does not apply to an article of food containing any food additive that is naturally present in that food.(L.N. 85 of 2008) 4. Certain food containing antioxidant not to be recommended for babies and young children (L.N. 130 of 2024)(1) No person shall— (L.N. 130 of 2024)(a) give with any food sold by him or display with any food for sale any label, whether attached to or printed on the container of that food or not; or (b) publish, or be a party to the publication of any advertisement for any food; or (c) use on, or in connexion with, the sale of food any description, which bears or includes any words or description stating directly or by implication that the food is intended mainly for babies and young children, if the food to which the label, advertisement or description relates has in it or on it any added antioxidant. (2) Subsection (1) does not apply to any food if it is a relevant food of food category 13 or any of its sub-categories in Schedule 1. (L.N. 130 of 2024)[cf. S.I. 1966/1500 r. 7 U.K.] 5. Sale, labelling and advertisement of preservatives and antioxidants (1) No person shall sell any substance which is recommended in any mark or label placed on its container for use as a preservative or antioxidant in food unless that container bears a label in accordance with the provisions of Schedule 2.(2) Where in accordance with the provisions of subsection (1) a container is required to bear such a label and such container is wrapped in paper or any other wrapper through which the label on the container is not clearly readable the outermost wrapper shall on any exposure or offer for sale by retail bear a label as if it were the container or receptacle to which subsection (1) applies.(3) No person shall sell or advertise for sale with a view to its use in the preparation of food—(a) any food additive other than a permitted food additive; (L.N. 85 of 2008)(b) (Repealed L.N. 85 of 2008)(c) any permitted food additive in such a manner as to be likely to lead to its use contrary to this Regulation.(L.N. 85 of 2008)[cf. S.I. 1962/1532 r. 6 U.K.] 6. Labelling of food containing a preservative or antioxidant (1) Subject to the provisions of this section, no person shall sell, consign or deliver any relevant food mentioned in section 1 of Schedule 2 which contains a permitted preservative or permitted antioxidant specified in relation to the scheduled food category of that food except in a container bearing a label in accordance with the provisions of Schedule 2 unless, in the case of a retail sale, a notice written in English and Chinese languages to the effect that the food contains preservative or antioxidant is exhibited in a conspicuous place so as to be easily readable by a customer.(2) Where in accordance with subsection (1) a container is required to bear such a label and such container is wrapped in paper or any other wrapper through which the label on the container is not clearly readable the outermost wrapper shall on any exposure or offer for sale by retail bear a label as if it were the container to which the subsection applies.(3) Nothing in this section shall apply as respects any sale of any relevant food for immediate consumption on or at the premises of the seller or in or at any stall or mobile refreshment vehicle. (L.N. 85 of 2008)[cf. S.I. 1962/1532 r. 5 U.K.] 7. Regulation not to apply to food etc. for re-export (L.N. 85 of 2008)The provisions of this Regulation which prohibit any preservative or antioxidant in articles of food and which require the labelling of certain articles of food and of articles sold as preservatives or antioxidants shall not apply in the case of any article which has been imported into Hong Kong for the purpose of re-export or manufactured in Hong Kong solely for the purpose of export. (10 of 1986 s. 32(2); L.N. 85 of 2008) 7A. Application to air transit or air transhipment cargo (1) Section 3 does not apply in relation to the import of an article of food referred to in that section that is air transit cargo or air transhipment cargo; but if at any time between its being brought into and taken out of Hong Kong such article of food is removed from the cargo transhipment area of Hong Kong International Airport then, for the purposes of section 3— (L.N. 85 of 2008)(a) the article of food is deemed to be imported at the time of such removal; and(b) the person who brought the article of food, or caused it to be brought, into Hong Kong as air transit cargo or air transhipment cargo is deemed to be the person who imports the article of food at the time of its removal,and, except to that extent, that section has effect as if this subsection had not been enacted.(2) In proceedings against a person for an offence under section 9, being proceedings— (L.N. 85 of 2008)(a) in relation to the import of an article of food referred to in section 3 that is air transit cargo or air transhipment cargo; and(b) in which it is necessary for the prosecution to prove that, at any time between its being brought into and taken out of Hong Kong, the article of food was removed from the cargo transhipment area of Hong Kong International Airport,it is a defence for the person to show that he took all reasonable steps and exercised reasonable diligence to avoid such removal occurring.(3) Where in any proceedings the defence provided by subsection (2) involves an allegation that the commission of the offence was due to— (L.N. 85 of 2008)(a) the act or default of another person; or(b) reliance on information given by another person,the defendant is not, without the leave of the court, entitled to rely on the defence unless, not less than 10 days before the hearing of the proceedings, he has served a notice in writing on the prosecutor giving all particulars of—(i) the person who committed the act or default or gave the information; and(ii) the act, default or information,of which he is aware at the time he serves the notice.(4) A person is not entitled to rely on the defence provided by subsection (2) by reason of his reliance on information supplied by another person, unless he shows that it was reasonable in all the circumstances for him to have relied on the information, having regard in particular to— (L.N. 85 of 2008)(a) the steps which he took, and those which might reasonably have been taken, for the purpose of verifying the information; and(b) whether he had any reason to disbelieve the information.(29 of 2000 s. 5; L.N. 85 of 2008) 8. Defences (1) In any proceedings for an offence against this Regulation in relation to the publication of an advertisement, it shall be a defence for the defendant to prove that, being a person whose business it is to publish, or arrange for the publication of, advertisements, he received the advertisement for publication in the ordinary course of business. [cf. S.I. 1962/1532 r. 8(4) U.K.] (2) In any proceedings against the manufacturer or importer for an offence against this Regulation in relation to the publication of an advertisement it shall rest on the defendant to prove that he did not publish and was not a party to the publication of the advertisement. [cf. S.I. 1966/1500 r. 10(2) U.K.] (3) In any proceedings for an offence against section 3 it shall be a defence for the defendant to prove that the presence in any food of any preservative other than a permitted preservative or the presence of a permitted preservative in any food other than a relevant food, is solely due to the use of that preservative in food storage— (L.N. 85 of 2008)(a) as an acaricide, fungicide, insecticide, or rodenticide, for the protection, in each case, of food whilst in storage; or (b) as a sprout inhibitor or depressant, otherwise than in a place where food is packed for retail sale. [cf. S.I. 1962/1532 r. 8(5) U.K.] (L.N. 85 of 2008) 9. Offences and penalties Any person who contravenes any of the provisions of section 3, 4, 5 or 6 shall be guilty of an offence and shall be liable on summary conviction to a fine at level 5 and to imprisonment for 6 months. (L.N. 114 of 1984; L.N. 334 of 1987; L.N. 177 of 1996; L.N. 85 of 2008) 10. Name in which proceedings for offences may be brought Without prejudice to the provisions of any other enactment relating to the prosecution of criminal offences and without prejudice to the powers of the Secretary for Justice in relation to the prosecution of criminal offences, prosecutions for an offence under any of the provisions of this Regulation may be brought in the name of the Director of Food and Environmental Hygiene.(L.N. 362 of 1997; 78 of 1999 s. 7; L.N. 85 of 2008) 10A. (Repealed L.N. 130 of 2024) 10B. Transitional provisions for Preservatives in Food (Amendment) Regulation 2024: continued application of repealed or amended provisions during transitional period (1) During the transitional period, a person who imports, manufactures for sale or sells any article of food that contains a preservative or an antioxidant (as defined by section 2(1) of the Amended Regulation) does not contravene section 3 if, had the person done so immediately before the commencement date, the person would not have contravened section 3 of the former Regulation.(2) During the transitional period, a person who does an act referred to in section 4(1) does not contravene that section if the antioxidant (as defined by section 2(1) of the Amended Regulation) that is in or on the food to which the label, advertisement or description relates was not an antioxidant within the meaning of the former Regulation.(3) During the transitional period, a person does not contravene section 5(1) if the substance that—(a) is sold by the person; and(b) is recommended for use as a preservative or an antioxidant (as defined by section 2(1) of the Amended Regulation) in food,was not a preservative or an antioxidant within the meaning of the former Regulation.(4) During the transitional period, a person who sells or advertises for sale a preservative or an antioxidant (as defined by section 2(1) of the Amended Regulation), with a view to its use in the preparation of food, does not contravene section 5(3) if, had the person done so immediately before the commencement date, the person would not have contravened section 5(3) of the former Regulation.(5) During the transitional period, if any food sold, consigned or delivered by a person contains an added preservative or antioxidant that was specified as permissible in the case of such food in Schedule 1 to the former Regulation, the person does not contravene section 6 if the food is sold, consigned or delivered in accordance with section 6 of the former Regulation.(6) To avoid doubt, the provisions of the former Regulation that are necessary to give effect to this section continue to apply to the extent necessary, despite their repeal or amendment by the 2024 Amendment Regulation.(7) To avoid doubt, this section (the purpose of which is to enable the continued application of the former Regulation as an alternative to the Amended Regulation during the transitional period) does not otherwise limit or prejudice the application of the 2024 Amendment Regulation.(8) In this section—2024 Amendment Regulation (《2024年修訂規例》) means the Preservatives in Food (Amendment) Regulation 2024 (L.N. 130 of 2024); (E.R. 1 of 2025)Amended Regulation (《經修訂規例》) means the former Regulation as amended by the 2024 Amendment Regulation;commencement date (生效日期) means 30 December 2024;former Regulation (《舊有規例》) means the Preservatives in Food Regulation (Cap. 132 sub. leg. BD) as it was in force immediately before the commencement date;transitional period (過渡期) means the period beginning on 30 December 2024 and ending on 29 December 2026 (both dates inclusive).(L.N. 130 of 2024) 11. Amendment of Schedule 1 (L.N. 85 of 2008)The Director of Food and Environmental Hygiene may, by notice in the Gazette, amend the concentrations specified in column 3 of Schedule 1.(L.N. 114 of 1984; L.N. 67 of 1985; L.N. 85 of 1990; 78 of 1999 s. 7; L.N. 85 of 2008) Schedule 1 [ss. 2, 3, 4 & 11 & Sch. 1C]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 Permitted food additives Maximum permitted level (mg/kg, unless otherwise specified) Note No. Food category or sub-category INS nos. Name 1 Dairy products and analogues, excluding infant formulae and follow-up formulae of food categories 13.1.1 and 13.1.2 and their sub-categories (if applicable), and products of food category 2 and its sub-categories (if applicable) 1.1 Fluid milk and milk products, excluding plain fermented milk products and plain renneted milk products of food category 1.2 and its sub-categories (if applicable) 1.1.1 Fluid milk (plain), including skimmed, partly skimmed and whole milk 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Notes 1 and 2 1.1.2 Other fluid milk (plain) (e.g. plain reconstituted fluid milks, non-flavoured vitamin and mineral fortified fluid milks, lactose reduced milk and plain milk-based beverages), excluding products of food categories 1.1.1, 1.1.3 and 1.2 and their sub-categories (if applicable) 300 Ascorbic acid, L- GMP Note 3 301 Sodium ascorbate GMP Note 3 307a, b & c Tocopherols 200 Note 3 322 Lecithins GMP Note 3 330 Citric acid GMP Note 4 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Notes 1 and 5 472c Citric and fatty acid esters of glycerol GMP Note 4 1.1.3 Fluid buttermilk (plain) 234 Nisin 12.5 325 Sodium lactate GMP 326 Potassium lactate GMP 332(ii) Tripotassium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Notes 1 and 2 1.1.4 Flavoured fluid milk drinks, including mixes and ready-to-drink fermented or not fermented milk-based drinks with flavourings, excluding cocoa mixes of food category 5.1.1 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Notes 7 and 9 210–213 Benzoates 300 Notes 6 and 7 234 Nisin 12.5 Note 8 307a, b & c Tocopherols 200 Note 12 334, 335(ii) & 337 Tartrates 2 000 Notes 10 and 11 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1.2 Fermented and renneted milk products (plain), excluding flavoured products of food category 1.1.4 and its sub-categories (if applicable), and desserts of food category 1.7 and its sub-categories (if applicable) 234 Nisin 12.5 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1.2.1 Fermented milks (plain) 234 Nisin 12.5 290 Carbon dioxide GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 472c Citric and fatty acid esters of glycerol GMP 1.2.1.1 Fermented milks (plain), not heat-treated after fermentation 234 Nisin 12.5 290 Carbon dioxide GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 472c Citric and fatty acid esters of glycerol GMP 1.2.1.2 Fermented milks (plain), heat-treated after fermentation 234 Nisin 12.5 290 Carbon dioxide GMP 325 Sodium lactate GMP 326 Potassium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 472c Citric and fatty acid esters of glycerol GMP 942 Nitrous oxide GMP 1.2.2 Renneted milk (plain), excluding flavoured renneted milk products of food category 1.7 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 234 Nisin 12.5 290 Carbon dioxide GMP 322 Lecithins GMP 332(ii) Tripotassium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 472c Citric and fatty acid esters of glycerol GMP 1.3 Condensed milk and analogues (plain) 1.3.1 Condensed milk (plain), including evaporated milk and sweetened condensed milk 234 Nisin 12.5 1.3.2 Beverage whiteners 200–203 Sorbates 200 Note 9 304 & 305 Ascorbyl esters 80 Note 13 307a, b & c Tocopherols 200 319 Tertiary butylhydroquinone 100 Notes 12 and 14 320 Butylated hydroxyanisole 100 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 13 000 Note 1 1.4 Cream (plain) and the like, excluding flavoured cream products of food categories 1.1.4 and 1.7 and their sub-categories (if applicable) 1.4.1 Pasteurized cream (plain) 234 Nisin 12.5 322 Lecithins GMP 325 Sodium lactate GMP 326 Potassium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 472c Citric and fatty acid esters of glycerol GMP 1.4.2 Sterilized and ultra-heat treated (UHT) creams, whipping and whipped creams, and reduced fat creams (plain) 234 Nisin 12.5 290 Carbon dioxide GMP 322 Lecithins GMP 325 Sodium lactate GMP 326 Potassium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 472c Citric and fatty acid esters of glycerol GMP 942 Nitrous oxide GMP 1.4.3 Clotted cream (plain) 234 Nisin 10 1.4.4 Cream analogues, excluding beverage whiteners of food category 1.3.2 and its sub-categories (if applicable) 234 Nisin 12.5 307a, b & c Tocopherols 200 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 1.5 Milk powder and cream powder and powder analogues (plain) 234 Nisin 12.5 1.5.1 Milk powder and cream powder (plain), including casein and caseinates 234 Nisin 12.5 304 & 305 Ascorbyl esters 500 Note 13 310 Propyl gallate 200 Notes 12, 14 and 15 320 Butylated hydroxyanisole 100 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 4 400 Note 1 1.5.2 Milk powder analogues and cream powder analogues, excluding beverage whiteners of food category 1.3.2 and its sub-categories (if applicable) 234 Nisin 12.5 304 & 305 Ascorbyl esters 80 Note 13 319 Tertiary butylhydroquinone 100 Notes 12 and 14 320 Butylated hydroxyanisole 100 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 4 400 Note 1 1.6 Cheese and analogues, excluding cheese sauce of food category 12.6.2 and its sub-categories (if applicable), cheese-flavoured snacks of food category 15.1 and its sub-categories (if applicable), and composite prepared foods 234 Nisin 12.5 1105 Lysozyme GMP 1.6.1 Unripened cheese (e.g. cottage cheese, cream cheese and mozzarella cheese) 200–203 Sorbates 1 000 Notes 9 and 21 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 243 Lauric arginate ethyl ester 200 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 200 Note 22 334, 335(ii) & 337 Tartrates 1 500 Notes 10 and 22 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 4 400 Note 1 1105 Lysozyme GMP 1.6.2 Ripened cheese (e.g. camembert cheese, cheddar cheese, edam cheese and gouda cheese) 200–203 Sorbates 3 000 Note 9 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1105 Lysozyme GMP 1.6.2.1 Ripened cheese, including rind 200–203 Sorbates 3 000 Note 9 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 239 Hexamethylene tetramine 25 Notes 24 and 25 243 Lauric arginate ethyl ester 200 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 304 & 305 Ascorbyl esters 500 Notes 13 and 23 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1105 Lysozyme GMP 1.6.2.2 Rind of ripened cheese 200–203 Sorbates 3 000 Note 9 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1105 Lysozyme GMP 1.6.2.3 Cheese powder (for reconstitution (e.g. for cheese sauces)) 200–203 Sorbates 3 000 Note 9 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 307a, b & c Tocopherols 300 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1105 Lysozyme GMP 1.6.3 Whey cheese 200–203 Sorbates 1 000 Note 9 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 243 Lauric arginate ethyl ester 200 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1105 Lysozyme GMP 1.6.4 Processed cheese (e.g. American cheese, requeson and pepper jack cheese) 200–203 Sorbates 3 000 Note 9 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 243 Lauric arginate ethyl ester 200 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 307a, b & c Tocopherols 200 334, 335(ii) & 337 Tartrates 30 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 000 Note 1 1105 Lysozyme GMP 1.6.5 Cheese analogues, including imitation cheese, imitation cheese mixes and imitation cheese powders 200–203 Sorbates 3 000 Notes 9 and 16 214, 215, 218 & 219 Hydroxybenzoates, para- 500 Note 26 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 243 Lauric arginate ethyl ester 200 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 307a, b & c Tocopherols 400 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 000 Note 1 1105 Lysozyme GMP 1.6.6 Whey protein cheese (e.g. ricotta cheese) 200–203 Sorbates 3 000 Note 9 234 Nisin 12.5 235 Natamycin (pimaricin) 40 Notes 16 and 17 249 & 250 Nitrites 7 Notes 19 and 20 251 & 252 Nitrates 35 Notes 18 and 19 260 Acetic acid, glacial GMP 280 Propionic acid 3 000 Note 27 281 Sodium propionate 3 000 Note 27 282 Calcium propionate 3 000 Note 27 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1105 Lysozyme GMP 1.7 Dairy-based desserts, including ready-to-eat flavoured dairy dessert products and dessert mixes (e.g. ice cream, pudding and fruit or flavoured yoghurt), excluding plain fermented milks (e.g. plain yoghurt) of food category 1.2.1 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 300 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 120 Note 26 234 Nisin 12.5 243 Lauric arginate ethyl ester 200 Note 29 304 & 305 Ascorbyl esters 500 Notes 13 and 28 307a, b & c Tocopherols 500 310 Propyl gallate 90 Notes 12 and 28 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1.7.1 Fruit-containing non-fermented dairy-based desserts 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 300 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 120 Note 26 220–228, 539 & – Sulphites 100 Note 30 234 Nisin 12.5 243 Lauric arginate ethyl ester 200 304 & 305 Ascorbyl esters 500 Notes 13 and 28 307a, b & c Tocopherols 500 310 Propyl gallate 90 Notes 12 and 28 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1.7.2 Fruit-containing fermented dairy-based desserts, including fruit yoghurt 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 300 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 120 Note 26 220–228, 539 & – Sulphites 60 Note 30 234 Nisin 12.5 304 & 305 Ascorbyl esters 500 Notes 13 and 28 307a, b & c Tocopherols 500 310 Propyl gallate 90 Notes 12 and 28 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 1.8 Whey and whey products, excluding whey cheeses of food category 1.6.3 and its sub-categories (if applicable) 234 Nisin 12.5 307a, b & c Tocopherols 200 1.8.1 Liquid whey and whey products, excluding whey cheeses of food category 1.6.3 and its sub-categories (if applicable) 234 Nisin 12.5 307a, b & c Tocopherols 200 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 928 Benzoyl peroxide 100 Note 31 1.8.2 Dried whey and whey products, excluding whey cheeses of food category 1.6.3 and its sub-categories (if applicable) 234 Nisin 12.5 307a, b & c Tocopherols 200 322 Lecithins GMP 332(ii) Tripotassium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 4 400 Note 1 928 Benzoyl peroxide 100 Note 32 2 Fats and oils, and fat emulsions 2.1 Fats and oils essentially free from water 2.1.1 Butter oil, anhydrous milkfat and ghee 304 & 305 Ascorbyl esters 500 Notes 13 and 33 307a, b & c Tocopherols 500 Note 33 310 Propyl gallate 100 Notes 12, 33 and 34 311 Octyl gallate 100 Notes 12 and 34 312 Dodecyl gallate 100 Notes 12 and 34 319 Tertiary butylhydroquinone 120 Notes 12, 33 and 34 320 Butylated hydroxyanisole 175 Notes 12, 33 and 34 321 Butylated hydroxytoluene 75 Notes 12, 33 and 34 322 Lecithins GMP 330 Citric acid GMP Note 33 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 2.1.2 Vegetable oils and fats 200–203 Sorbates 1 000 Notes 9 and 36 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 300 310 Propyl gallate 200 Notes 12 and 34 311 Octyl gallate 100 Notes 12 and 34 312 Dodecyl gallate 100 Notes 12 and 34 314 Guaiac resin 1 000 319 Tertiary butylhydroquinone 200 Notes 12 and 34 320 Butylated hydroxyanisole 200 Notes 12 and 34 321 Butylated hydroxytoluene 200 Notes 12 and 34 322 Lecithins GMP 330 Citric acid GMP Note 12 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 384 Isopropyl citrates 200 Note 35 388 & 389 Thiodipropionates 200 Note 37 392 Rosemary extract 700 472c Citric and fatty acid esters of glycerol 100 Note 35 484 Stearyl citrate GMP 2.1.3 Lard, tallow, fish oil and other animal fats 300 Ascorbic acid, L- GMP 304 & 305 Ascorbyl esters 500 Notes 13 and 38 307a, b & c Tocopherols 300 Note 39 310 Propyl gallate 200 Notes 12 and 34 311 Octyl gallate 100 Notes 12 and 34 312 Dodecyl gallate 100 Notes 12 and 34 314 Guaiac resin 1 000 319 Tertiary butylhydroquinone 200 Notes 12 and 34 320 Butylated hydroxyanisole 200 Notes 12 and 34 321 Butylated hydroxytoluene 200 Notes 12 and 34 322 Lecithins GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 384 Isopropyl citrates 200 Note 35 388 & 389 Thiodipropionates 200 Note 37 392 Rosemary extract 300 472c Citric and fatty acid esters of glycerol 100 Note 35 484 Stearyl citrate GMP 2.2 Fat emulsions mainly of water-in-oil type 2.2.1 Butter 304 & 305 Ascorbyl esters 210 Note 13 310 Propyl gallate 100 Note 12 319 Tertiary butylhydroquinone 200 Note 12 320 Butylated hydroxyanisole 200 Note 12 321 Butylated hydroxytoluene 200 Note 12 2.2.1.1 Butter for manufacturing purposes 304 & 305 Ascorbyl esters 210 Note 13 310 Propyl gallate 80 Notes 12 and 40 311 Octyl gallate 80 Notes 12 and 40 312 Dodecyl gallate 80 Notes 12 and 40 319 Tertiary butylhydroquinone 200 Note 12 320 Butylated hydroxyanisole 160 Notes 12 and 40 321 Butylated hydroxytoluene 160 Notes 12 and 40 2.2.2 Fat spreads, dairy fat spreads and blended spreads, including margarine, reduced-fat counterparts of butter, margarine and their mixtures 200–203 Sorbates 2 000 Notes 9 and 41 210–213 Benzoates 1 000 Notes 6 and 41 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 1 000 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 100 Notes 10 and 43 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 384 Isopropyl citrates 100 385 & 386 Ethylenediamine-tetraacetates 100 Note 42 388 & 389 Thiodipropionates 200 Note 37 484 Stearyl citrate 100 Note 12 2.3 Fat emulsions mainly of oil-in-water type, 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) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 262(ii) Sodium diacetate 1 000 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 900 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 100 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 2.4 Fat-based desserts, including ready-to-eat products and their mixes, excluding dairy-based dessert products of food category 1.7 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 1 000 304 & 305 Ascorbyl esters 80 Note 13 307a, b & c Tocopherols 200 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 100 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 500 Note 1 3 Edible ices, including water-based frozen desserts, confections and novelties (e.g. sherbet and sorbet) 200–203 Sorbates 500 Note 9 210–213 Benzoates 1 000 Note 6 304 & 305 Ascorbyl esters 200 Notes 12 and 13 307a, b & c Tocopherols 500 Note 12 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 7 500 Note 1 4 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.1 Fruit 4.1.1 Fresh fruit 4.1.1.1 Untreated fresh fruit 4.1.1.2 Surface-treated fresh fruit 200–203 Sorbates 500 Note 9 214, 215, 218 & 219 Hydroxybenzoates, para- 12 Note 26 220–228, 539 & – Sulphites 30 Notes 30 and 47 231 & 232 Ortho-phenylphenols 12 Note 46 322 Lecithins GMP Note 45 324 Ethoxyquin 1 Note 44 388 & 389 Thiodipropionates 70 Note 37 4.1.1.2.1 Apples 200–203 Sorbates 500 Note 9 214, 215, 218 & 219 Hydroxybenzoates, para- 12 Note 26 220–228, 539 & – Sulphites 30 Note 30 322 Lecithins GMP Note 45 324 Ethoxyquin 3 388 & 389 Thiodipropionates 70 Note 37 4.1.1.2.2 Pears 200–203 Sorbates 500 Note 9 214, 215, 218 & 219 Hydroxybenzoates, para- 12 Note 26 220–228, 539 & – Sulphites 30 Note 30 322 Lecithins GMP Note 45 324 Ethoxyquin 3 388 & 389 Thiodipropionates 70 Note 37 4.1.1.3 Peeled or cut fresh fruit, including shredded or flaked fresh coconut 290 Carbon dioxide GMP 300 Ascorbic acid, L- 5 000 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 942 Nitrous oxide GMP 4.1.2 Processed fruit 4.1.2.1 Frozen fruit 220–228, 539 & – Sulphites 500 Notes 30 and 48 4.1.2.2 Dried fruit 200–203 Sorbates 500 Note 9 210–213 Benzoates 800 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Note 26 220–228, 539 & – Sulphites 1 000 Notes 30 and 49 243 Lauric arginate ethyl ester 200 304 & 305 Ascorbyl esters 80 Note 13 307a, b & c Tocopherols 200 385 & 386 Ethylenediamine-tetraacetates 265 Note 42 4.1.2.3 Fruit pickled in vinegar, oil or brine 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 250 Note 26 220–228, 539 & – Sulphites 100 Note 30 334, 335(ii) & 337 Tartrates 1 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 4.1.2.4 Canned or bottled (pasteurized or heat-sterilized) fruit 210–213 Benzoates 800 Notes 6 and 50 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Notes 26 and 50 220–228, 539 & – Sulphites 350 Note 30 334, 335(ii) & 337 Tartrates 1 300 Notes 10 and 53 512 Stannous chloride 20 Notes 51 and 52 4.1.2.5 Jams, jellies and marmalades 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 250 Note 26 220–228, 539 & – Sulphites 100 Note 30 334, 335(ii) & 337 Tartrates 3 000 Note 10 385 & 386 Ethylenediamine-tetraacetates 130 Note 42 4.1.2.6 Fruit-based spreads (e.g.

apple butter, lemon curd and chutney), excluding products of food category 4.1.2.5 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 100 Note 30 307a, b & c Tocopherols 200 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 100 Note 1 385 & 386 Ethylenediamine-tetraacetates 100 Note 42 4.1.2.7 Candied fruit 200–203 Sorbates 500 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 350 Note 30 334, 335(ii) & 337 Tartrates 20 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 10 Note 1 4.1.2.8 Fruit preparations, including pulps, purees, fruit sauces, fruit toppings, coconut milk and coconut cream 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Note 26 220–228, 539 & – Sulphites 100 Notes 30 and 54 307a, b & c Tocopherols 150 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 350 Note 1 4.1.2.9 Fruit-based desserts, including ready-to-eat products and mixes and 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 1.7 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Note 26 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 13 and 28 307a, b & c Tocopherols 500 Note 12 310 Propyl gallate 90 Notes 12 and 28 334, 335(ii) & 337 Tartrates 1 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 500 Note 1 4.1.2.10 Fermented fruit products 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Note 26 220–228, 539 & – Sulphites 100 Note 30 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 4.1.2.11 Fruit fillings for pastries, including ready-to-eat products and mixes, excluding purees of food category 4.1.2.8 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Note 26 220–228, 539 & – Sulphites 100 Note 30 243 Lauric arginate ethyl ester 200 307a, b & c Tocopherols 150 334, 335(ii) & 337 Tartrates 10 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 500 Note 1 385 & 386 Ethylenediamine-tetraacetates 650 Note 42 4.1.2.12 Cooked fruit 200–203 Sorbates 1 200 Note 9 210–213 Benzoates 1 000 Notes 6 and 50 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Notes 26 and 50 220–228, 539 & – Sulphites 350 Note 30 4.2 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds, and nuts and seeds 260 Acetic acid, glacial GMP Notes 55 and 56 300 Ascorbic acid, L- 500 Note 55 330 Citric acid GMP Note 55 4.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 200–203 Sorbates 500 Note 9 214, 215, 218 & 219 Hydroxybenzoates, para- 12 Note 26 243 Lauric arginate ethyl ester 200 322 Lecithins GMP Notes 57 and 58 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 760 Notes 1 and 59 388 & 389 Thiodipropionates 70 Note 37 4.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 220–228, 539 & – Sulphites 50 Notes 30, 60 and 61 243 Lauric arginate ethyl ester 200 300 Ascorbic acid, L- 5 000 301 Sodium ascorbate GMP 302 Calcium ascorbate 1 000 Note 44 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 5 600 Notes 1 and 60 4.2.2 Processed vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 200–203 Sorbates 500 Notes 9 and 63 220–228, 539 & – Sulphites 50 Notes 30, 60, 61 and 64 260 Acetic acid, glacial GMP Notes 55 and 56 300 Ascorbic acid, L- GMP Note 62 330 Citric acid GMP Notes 55 and 62 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 5 000 Notes 1 and 60 385 & 386 Ethylenediamine-tetraacetates 100 Notes 42 and 62 4.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 200–203 Sorbates 500 Notes 9 and 63 210–213 Benzoates 1 000 Note 6 220–228, 539 & – Sulphites 500 Notes 30 and 67 304 & 305 Ascorbyl esters 80 Note 13 307a, b & c Tocopherols 200 310 Propyl gallate 50 Notes 12, 14 and 60 320 Butylated hydroxyanisole 200 Notes 12, 14 and 60 321 Butylated hydroxytoluene 200 Notes 12, 14 and 60 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 5 000 Notes 1 and 60 385 & 386 Ethylenediamine-tetraacetates 800 Notes 42, 65 and 66 4.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds pickled in vinegar, oil, brine, or soybean sauce, excluding fermented soybean products of food categories 6.8.6, 6.8.7, 12.9.1 and 12.9.2 and their sub-categories (if applicable) and fermented vegetables of food category 4.2.2.7 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 2 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 100 Note 30 243 Lauric arginate ethyl ester 200 334, 335(ii) & 337 Tartrates 15 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 579 Ferrous gluconate 150 Notes 68 and 69 4.2.2.4 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 200–203 Sorbates 500 Notes 9 and 63 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 5 Note 63 310 Propyl gallate 100 Notes 12 and 70 319 Tertiary butylhydroquinone 200 Notes 12 and 70 320 Butylated hydroxyanisole 200 Notes 12 and 70 321 Butylated hydroxytoluene 200 Notes 12 and 70 334, 335(ii) & 337 Tartrates 1 300 Notes 10 and 71 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 365 Note 42 512 Stannous chloride 25 Note 51 4.2.2.5 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) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 500 Notes 30 and 72 307a, b & c Tocopherols 300 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Notes 1 and 60 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 4.2.2.5.1 Tomato purees 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 350 Note 30 307a, b & c Tocopherols 300 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 4.2.2.6 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), excluding products of food category 4.2.2.5 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 3 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 300 Notes 30 and 73 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 80 Note 42 4.2.2.7 Fermented vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 6.8.6, 6.8.7, 12.9.1 and 12.9.2 and their sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 500 Note 30 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 316 Sodium erythorbate (sodium isoascorbate) GMP 322 Lecithins GMP 325 Sodium lactate GMP 327 Calcium lactate 10 000 Note 74 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Notes 1 and 75 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 472c Citric and fatty acid esters of glycerol GMP 4.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweeds 200–203 Sorbates 1 000 Notes 9 and 77 210–213 Benzoates 1 000 Note 6 307a, b & c Tocopherols 200 Notes 12 and 76 310 Propyl gallate 100 Notes 12 and 76 319 Tertiary butylhydroquinone 200 Notes 12 and 70 320 Butylated hydroxyanisole 200 Notes 12 and 76 321 Butylated hydroxytoluene 200 Notes 12 and 76 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Notes 1 and 60 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 388 & 389 Thiodipropionates 70 Notes 37 and 76 392 Rosemary extract 300 Note 76 4.2.2.8.1 Cooked and pre-packed beetroot 210–213 Benzoates 1 000 Notes 6 and 50 214, 215, 218 & 219 Hydroxybenzoates, para- 250 Notes 26 and 50 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 5 Confectionery 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 12, 13 and 78 5.1 Cocoa products and chocolate products including imitations and chocolate substitutes 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 12, 13 and 78 310 Propyl gallate 200 Notes 12, 14 and 79 5.1.1 Cocoa mixes (powders) and cocoa mass/cake 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 12 and 13 310 Propyl gallate 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 5.1.2 Cocoa mixes (syrups) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 700 Notes 6 and 50 214, 215, 218 & 219 Hydroxybenzoates, para- 700 Notes 26 and 50 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 12 and 13 307a, b & c Tocopherols 500 Note 12 310 Propyl gallate 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 5.1.3 Cocoa-based spreads, including fillings (e.g. cocoa butter, chocolate pie filling and nut-chocolate based spreads for bread) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 500 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 100 Note 30 243 Lauric arginate ethyl ester 200 304 & 305 Ascorbyl esters 500 Notes 12 and 13 307a, b & c Tocopherols 100 Note 12 310 Propyl gallate 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 385 & 386 Ethylenediamine-tetraacetates 50 Note 42 5.1.4 Cocoa and chocolate products, including chocolate-covered nuts and fruit 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 12, 13 and 78 307a, b & c Tocopherols 750 Note 12 310 Propyl gallate 200 Notes 12, 14 and 79 319 Tertiary butylhydroquinone 200 Notes 12, 14 and 79 320 Butylated hydroxyanisole 200 Notes 12, 14 and 79 321 Butylated hydroxytoluene 200 Notes 12, 14 and 79 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 5.1.4.1 Chocolate-covered mallow 200–203 Sorbates 1 000 Note 9 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 12, 13 and 78 307a, b & c Tocopherols 750 Note 12 310 Propyl gallate 200 Notes 12, 14 and 79 319 Tertiary butylhydroquinone 200 Notes 12, 14 and 79 320 Butylated hydroxyanisole 200 Notes 12, 14 and 79 321 Butylated hydroxytoluene 200 Notes 12, 14 and 79 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 5.1.5 Imitation chocolate and chocolate substitute products 200–203 Sorbates 1 500 Note 9 210–213 Benzoates 1 500 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 12 and 13 307a, b & c Tocopherols 500 Note 12 310 Propyl gallate 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 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) 200–203 Sorbates 1 500 Note 9 210–213 Benzoates 1 500 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 100 Note 30 262(ii) Sodium diacetate 1 000 304 & 305 Ascorbyl esters 500 Notes 12 and 13 307a, b & c Tocopherols 500 Note 12 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Notes 10 and 80 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 5.3 Chewing gum 200–203 Sorbates 1 500 Note 9 210–213 Benzoates 1 500 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 500 Note 26 220–228, 539 & – Sulphites 100 Note 30 243 Lauric arginate ethyl ester 225 304 & 305 Ascorbyl esters 500 Notes 12 and 13 307a, b & c Tocopherols 1 500 310 Propyl gallate 1 000 Note 14 314 Guaiac resin 1 500 319 Tertiary butylhydroquinone 400 Note 14 320 Butylated hydroxyanisole 400 Note 14 321 Butylated hydroxytoluene 400 Note 14 334, 335(ii) & 337 Tartrates 30 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 44 000 Note 1 484 Stearyl citrate 15 000 5.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 500 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 100 Note 30 304 & 305 Ascorbyl esters 500 Notes 12 and 13 307a, b & c Tocopherols 500 Note 12 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 8 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 6 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or soft core of palm tree, excluding bakery wares of food category 7 and its sub-categories (if applicable) 6.1 Whole, broken or flaked grain, including barley, corn, oats, rice, sorghum, soybeans and wheat 262(ii) Sodium diacetate 1 000 Note 82 280 Propionic acid 1 800 Notes 27, 81 and 82 281 Sodium propionate 1 800 Notes 27, 81 and 82 282 Calcium propionate 1 800 Notes 27, 81 and 82 310 Propyl gallate 100 Note 12 6.2 Flours and starches (including soybean powder) 6.2.1 Flours 220–228, 539 & – Sulphites 200 Notes 30 and 88 300 Ascorbic acid, L- 300 Note 83 301 Sodium ascorbate 300 307a, b & c Tocopherols 5 000 Notes 12 and 89 320 Butylated hydroxyanisole 200 Notes 12 and 85 322 Lecithins GMP Note 86 334, 335(ii) & 337 Tartrates 5 000 Notes 10 and 89 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 500 Notes 1, 83 and 87 928 Benzoyl peroxide 75 Note 84 6.2.2 Starches 220–228, 539 & – Sulphites 50 Note 30 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 6.3 Breakfast cereals, including rolled oats 304 & 305 Ascorbyl esters 200 Note 13 307a, b & c Tocopherols 200 310 Propyl gallate 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 6.4 Pastas and noodles and like products (e.g. rice paper, rice vermicelli, and soybean pastas and noodles) 6.4.1 Fresh pastas and noodles and like products 220–228, 539 & – Sulphites 50 Notes 30 and 90 262(i) Sodium acetate 6 000 280 Propionic acid 250 Notes 27 and 81 281 Sodium propionate 250 Notes 27 and 81 282 Calcium propionate 250 Notes 27 and 81 290 Carbon dioxide GMP 300 Ascorbic acid, L- 200 301 Sodium ascorbate GMP 322 Lecithins GMP 325 Sodium lactate GMP 330 Citric acid GMP 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 500 Note 1 472c Citric and fatty acid esters of glycerol GMP 6.4.2 Dried pastas and noodles and like products 262(i) Sodium acetate GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate 200 302 Calcium ascorbate 200 307a, b & c Tocopherols 500 322 Lecithins GMP 325 Sodium lactate GMP 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 900 Note 1 942 Nitrous oxide GMP 6.4.3 Pre-cooked pastas and noodles and like products 200–203 Sorbates 2 000 Note 9 210–213 Benzoates 1 000 Note 6 220–228, 539 & – Sulphites 20 Notes 30 and 93 234 Nisin 6.25 Note 91 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 200 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 7 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 500 Notes 1 and 92 6.5 Cereal and starch based desserts (e.g. rice pudding and tapioca pudding), including cereal or starch based fillings for desserts 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 234 Nisin 3 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 4 000 Note 94 304 & 305 Ascorbyl esters 500 Notes 13 and 28 307a, b & c Tocopherols 500 Note 12 310 Propyl gallate 90 Notes 12 and 28 334, 335(ii) & 337 Tartrates 2 860 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 7 000 Note 1 385 & 386 Ethylenediamine-tetraacetates 315 Note 42 6.6 Batters (e.g. for breading or batters for fish or poultry and breading for tempura batter), excluding doughs (e.g. for bread) of food category 7.1.4 and its sub-categories (if applicable), and other mixes (e.g. for bread or cakes) of food categories 7.1.6 and 7.2.3 and their sub-categories (if applicable) 200–203 Sorbates 2 000 Note 9 307a, b & c Tocopherols 100 334, 335(ii) & 337 Tartrates 10 000 Notes 10 and 90 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 5 600 Note 1 6.7 Pre-cooked or processed rice products, including rice cakes (Oriental type only), excluding crisp snacks made from rice grains of food category 15.1 and its sub-categories (if applicable), and dessert-type rice cakes of food category 6.5 and its sub-categories (if applicable) 6.8 Soybean products, excluding soybean-based seasonings and condiments of food category 12.9 and its sub-categories (if applicable) 6.8.1 Soybean-based beverages 304 & 305 Ascorbyl esters 530 Notes 13 and 95 307a, b & c Tocopherols 200 Note 95 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 300 Note 1 6.8.2 Dried soybean-based beverage film 220–228, 539 & – Sulphites 200 Note 30 6.8.3 Soybean curd (tofu) 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 100 Note 1 6.8.4 Semi-dehydrated soybean curd 200–203 Sorbates 1 000 Note 9 262(ii) Sodium diacetate 1 000 6.8.5 Dehydrated soybean curd (kori tofu) 262(ii) Sodium diacetate 1 000 6.8.6 Fermented soybeans (e.g. dou chi, natto and tempe) 210–213 Benzoates 1 000 Notes 6 and 50 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Notes 26 and 50 6.8.7 Fermented soybean curd 6.8.8 Other soybean protein products 200–203 Sorbates 1 000 Note 9 7 Bakery wares 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 7.1 Bread and ordinary bakery wares and mixes, including all types of non-sweet bakery products and bread-derived products 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 7.1.1 Breads and rolls (e.g. white breads, rye breads, raisin breads, whole wheat breads, whole wheat rolls and soda breads) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 7.1.1.1 Yeast-leavened breads and specialty breads 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 4 900 Note 1 7.1.1.2 Soda breads 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 7.1.2 Crackers (e.g. soda crackers and rye crisps), excluding flavoured crackers of food category 15.1 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 220–228, 539 & – Sulphites 100 Note 30 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 307a, b & c Tocopherols 200 310 Propyl gallate 100 Note 12 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 7.1.3 Other ordinary bakery products (e.g. bagels, pita and English muffins) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 310 Propyl gallate 100 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 7.1.4 Bread-type products, including bread stuffing and bread crumbs 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 7.1.5 Steamed breads and buns (e.g. mantou and bao) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 7.1.6 Mixes for bread and ordinary bakery wares 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 307a, b & c Tocopherols 100 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 7.2 Fine bakery wares (sweet, salty or savoury) and mixes 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 6.25 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 7.2.1 Cakes, cookies and pies (e.g. cheesecakes, western cakes, mooncakes, oatmeal cookies, fruit-filled pies and custard pies) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 6.25 235 Natamycin (pimaricin) 10 Notes 44 and 96 262(ii) Sodium diacetate 4 000 Note 96 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 307a, b & c Tocopherols 200 Note 98 310 Propyl gallate 100 Notes 12 and 97 319 Tertiary butylhydroquinone 200 Notes 12, 97 and 99 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 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) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 6.25 235 Natamycin (pimaricin) 10 Note 44 262(ii) Sodium diacetate 4 000 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 307a, b & c Tocopherols 200 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 7.2.3 Mixes for fine bakery wares (e.g. cake mix, flour confectionery mix, pancake mix, pie mix and waffle mix) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 6.25 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 307a, b & c Tocopherols 200 310 Propyl gallate 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 8 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 9 300 Note 1 8 Meat and meat products, including poultry and game 8.1 Fresh meat, poultry and game 8.1.1 Fresh meat, poultry and game in whole pieces or cuts 322 Lecithins GMP Note 59 332(ii) Tripotassium citrate GMP Note 59 472c Citric and fatty acid esters of glycerol GMP Note 59 8.1.2 Fresh meat, poultry and game, comminuted 300 Ascorbic acid, L- GMP Note 100 301 Sodium ascorbate GMP Note 100 302 Calcium ascorbate GMP Note 100 307a, b & c Tocopherols 300 Notes 12 and 100 315 Erythorbic acid (isoascorbic acid) GMP Note 100 322 Lecithins GMP Note 100 327 Calcium lactate GMP Note 100 330 Citric acid GMP Notes 12 and 100 332(ii) Tripotassium citrate GMP Note 100 333(iii) Tricalcium citrate GMP Note 100 384 Isopropyl citrates 200 472c Citric and fatty acid esters of glycerol GMP Note 100 8.2 Processed meat, poultry and game products in whole pieces or cuts 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 101 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 101 8.2.1 Non-heat treated processed meat, poultry and game products in whole pieces or cuts 234 Nisin 12.5 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 101 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 101 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 392 Rosemary extract 300 8.2.1.1 Cured (including salted) non-heat treated processed meat, poultry and game products in whole pieces or cuts 200–203 Sorbates 200 Notes 9 and 16 234 Nisin 12.5 243 Lauric arginate ethyl ester 200 249 & 250 Nitrites 130 Note 20 251 & 252 Nitrates 365 Note 18 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 101 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 101 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 392 Rosemary extract 300 8.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry and game products in whole pieces or cuts 200–203 Sorbates 2 000 Notes 9 and 16 210–213 Benzoates 1 000 Notes 6 and 16 234 Nisin 12.5 235 Natamycin (pimaricin) 6 243 Lauric arginate ethyl ester 200 249 & 250 Nitrites 130 Note 20 251 & 252 Nitrates 365 Note 18 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 101 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 101 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 384 Isopropyl citrates 200 392 Rosemary extract 300 8.2.1.3 Fermented non-heat treated processed meat, poultry and game products in whole pieces or cuts 200–203 Sorbates 200 Notes 9 and 16 234 Nisin 12.5 235 Natamycin (pimaricin) 10 Notes 16 and 44 243 Lauric arginate ethyl ester 200 249 & 250 Nitrites 130 Note 20 251 & 252 Nitrates 365 Note 18 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 101 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 101 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 392 Rosemary extract 300 8.2.2 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 200–203 Sorbates 200 Notes 9 and 16 234 Nisin 25 235 Natamycin (pimaricin) 10 Notes 16 and 44 243 Lauric arginate ethyl ester 200 Note 102 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 101 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 101 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 320 Note 1 392 Rosemary extract 300 8.2.2.1 Cured and heat-treated meat 200–203 Sorbates 200 Notes 9 and 16 234 Nisin 25 235 Natamycin (pimaricin) 10 Notes 16 and 44 243 Lauric arginate ethyl ester 200 Note 102 249 & 250 Nitrites 80 Note 20 251 & 252 Nitrates 365 Note 18 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 101 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 101 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 320 Note 1 392 Rosemary extract 300 8.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts, including raw and cooked meat cuts that have been frozen 200–203 Sorbates 200 Notes 9 and 16 243 Lauric arginate ethyl ester 200 Notes 16 and 103 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 101 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 101 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 8.3 Processed comminuted meat, poultry and game products 200–203 Sorbates 1 500 Note 9 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 8.3.1 Non-heat treated processed comminuted meat, poultry and game products 200–203 Sorbates 1 500 Note 9 234 Nisin 12.5 243 Lauric arginate ethyl ester 315 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 392 Rosemary extract 300 8.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry and game products 200–203 Sorbates 1 500 Note 9 220–228, 539 & – Sulphites 450 Note 30 234 Nisin 12.5 243 Lauric arginate ethyl ester 315 249 & 250 Nitrites 130 Note 20 251 & 252 Nitrates 365 Note 18 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 392 Rosemary extract 300 8.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry and game products 200–203 Sorbates 1 500 Note 9 210–213 Benzoates 1 000 Notes 6 and 16 220–228, 539 & – Sulphites 450 Note 30 234 Nisin 12.5 235 Natamycin (pimaricin) 20 Notes 16 and 105 243 Lauric arginate ethyl ester 315 249 & 250 Nitrites 130 Note 20 251 & 252 Nitrates 365 Note 18 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 384 Isopropyl citrates 200 392 Rosemary extract 300 8.3.1.3 Fermented non-heat treated processed comminuted meat, poultry and game products 200–203 Sorbates 1 500 Note 9 220–228, 539 & – Sulphites 450 Note 30 234 Nisin 12.5 235 Natamycin (pimaricin) 10 Notes 16 and 44 243 Lauric arginate ethyl ester 315 249 & 250 Nitrites 130 Note 20 251 & 252 Nitrates 365 Note 18 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 392 Rosemary extract 300 8.3.2 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, and cooked meatballs) 200–203 Sorbates 1 500 Note 9 234 Nisin 25 Note 106 235 Natamycin (pimaricin) 10 Notes 16 and 44 243 Lauric arginate ethyl ester 200 Note 106 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 392 Rosemary extract 300 8.3.2.1 Cured and heat-treated processed comminuted meat, poultry and game products (e.g. cooked, cured chopped meat, canned corned beef and luncheon meat) 200–203 Sorbates 1 500 Note 9 220–228, 539 & – Sulphites 450 Note 30 234 Nisin 25 Note 106 235 Natamycin (pimaricin) 10 Notes 16 and 44 243 Lauric arginate ethyl ester 200 Note 106 249 & 250 Nitrites 80 Note 20 251 & 252 Nitrates 365 Note 18 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 392 Rosemary extract 300 8.3.2.2 Heat-treated hamburgers or similar products 200–203 Sorbates 1 500 Note 9 220–228, 539 & – Sulphites 450 Note 30 234 Nisin 25 Note 106 235 Natamycin (pimaricin) 10 Notes 16 and 44 243 Lauric arginate ethyl ester 200 Note 106 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 392 Rosemary extract 300 8.3.2.3 Heat-treated sausages or sausage meat (e.g. breakfast sausages) 200–203 Sorbates 1 500 Note 9 220–228, 539 & – Sulphites 450 Note 30 234 Nisin 25 Note 106 235 Natamycin (pimaricin) 10 Notes 16 and 44 243 Lauric arginate ethyl ester 200 Note 106 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 392 Rosemary extract 300 8.3.3 Frozen processed comminuted meat, poultry and game products, including raw, partially cooked and fully cooked products (e.g. frozen breaded or battered chicken fingers) 200–203 Sorbates 1 500 Note 9 234 Nisin 12.5 243 Lauric arginate ethyl ester 315 Notes 16 and 103 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 392 Rosemary extract 300 8.3.3.1 Frozen hamburgers or similar products 200–203 Sorbates 1 500 Note 9 220–228, 539 & – Sulphites 450 Note 30 234 Nisin 12.5 243 Lauric arginate ethyl ester 315 Notes 16 and 103 262(ii) Sodium diacetate 1 000 307a, b & c Tocopherols 500 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 100 Notes 12, 14 and 104 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12, 14 and 104 334, 335(ii) & 337 Tartrates 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 392 Rosemary extract 300 8.4 Edible casings (e.g. sausage casings) 200–203 Sorbates 10 000 Notes 9 and 107 214, 215, 218 & 219 Hydroxybenzoates, para- 36 Note 26 234 Nisin 7 304 & 305 Ascorbyl esters 5 000 Note 13 307a, b & c Tocopherols 5 000 Note 107 334, 335(ii) & 337 Tartrates 2 000 Notes 10 and 107 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 100 Note 1 9 Fish and fish products, including aquatic vertebrates (e.g. fish and aquatic mammals (e.g. whales)) and aquatic invertebrates (e.g. 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 fish and fish products, including molluscs, crustaceans and echinoderms 9.1.1 Fresh fish 9.1.2 Fresh molluscs, crustaceans and echinoderms 220–228, 539 & – Sulphites 100 Note 30 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 315 Erythorbic acid (isoascorbic acid) GMP 316 Sodium erythorbate (sodium isoascorbate) GMP 322 Lecithins GMP 330 Citric acid GMP 472c Citric and fatty acid esters of glycerol GMP 942 Nitrous oxide GMP 9.2 Processed fish and fish products, including molluscs, crustaceans and echinoderms 301 Sodium ascorbate GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 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) 220–228, 539 & – Sulphites 100 Notes 30, 109 and 110 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP Note 108 304 & 305 Ascorbyl esters 1 000 Note 13 315 Erythorbic acid (isoascorbic acid) GMP Note 108 316 Sodium erythorbate (sodium isoascorbate) GMP Note 108 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 322 Lecithins GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 75 Note 42 472c Citric and fatty acid esters of glycerol GMP 942 Nitrous oxide GMP Note 108 9.2.2 Frozen uncooked battered fish, fish fillets and fish products, including molluscs, crustaceans and echinoderms (e.g. frozen raw breaded shrimps and frozen batter-coated fish fillets) 260 Acetic acid, glacial GMP Note 111 262(i) Sodium acetate GMP Note 111 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP Note 110 304 & 305 Ascorbyl esters 1 000 Note 13 307a, b & c Tocopherols 200 Note 12 315 Erythorbic acid (isoascorbic acid) GMP Note 110 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 322 Lecithins GMP 325 Sodium lactate GMP Note 111 327 Calcium lactate GMP Note 111 330 Citric acid GMP Note 112 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 75 Note 42 388 & 389 Thiodipropionates 200 Notes 12 and 37 472c Citric and fatty acid esters of glycerol GMP Note 59 9.2.3 Frozen uncooked minced and creamed fish products, including molluscs, crustaceans and echinoderms 260 Acetic acid, glacial GMP Note 59 262(i) Sodium acetate GMP Note 59 300 Ascorbic acid, L- GMP Note 59 301 Sodium ascorbate GMP 322 Lecithins GMP Note 59 325 Sodium lactate GMP Note 59 327 Calcium lactate GMP Note 59 330 Citric acid GMP Note 59 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 472c Citric and fatty acid esters of glycerol GMP Note 59 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans and echinoderms 234 Nisin 12.5 Note 113 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 262(ii) Sodium diacetate 1 000 Note 113 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 9.2.4.1 Cooked fish and fish products (excluding frying), including cooked surimi, cooked fish paste and cooked fish roe 200–203 Sorbates 2 000 Note 9 234 Nisin 12.5 Note 113 243 Lauric arginate ethyl ester 200 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 262(ii) Sodium diacetate 1 000 Note 113 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 322 Lecithins GMP 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 50 Note 42 472c Citric and fatty acid esters of glycerol GMP 9.2.4.1.1 Cooked fish balls and cakes (excluding frying) 200–203 Sorbates 2 000 Notes 9 and 114 210–213 Benzoates 1 000 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Notes 26 and 114 234 Nisin 12.5 Note 113 243 Lauric arginate ethyl ester 200 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 262(ii) Sodium diacetate 1 000 Note 113 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 322 Lecithins GMP 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 50 Note 42 472c Citric and fatty acid esters of glycerol GMP 9.2.4.2 Cooked molluscs, crustaceans and echinoderms (excluding frying) 200–203 Sorbates 2 000 Notes 9 and 115 210–213 Benzoates 2 000 Notes 6 and 115 220–228, 539 & – Sulphites 150 Note 30 234 Nisin 12.5 Note 113 243 Lauric arginate ethyl ester 200 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 262(ii) Sodium diacetate 1 000 Note 113 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 9.2.4.2.1 Cooked mollusc, crustacean, and echinoderm balls and cakes (excluding frying) 200–203 Sorbates 2 000 Notes 9, 114 and 115 210–213 Benzoates 2 000 Notes 6, 114 and 115 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Notes 26 and 114 220–228, 539 & – Sulphites 150 Note 30 234 Nisin 12.5 Note 113 243 Lauric arginate ethyl ester 200 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 262(ii) Sodium diacetate 1 000 Note 113 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 9.2.4.3 Fried fish and fish products, including molluscs, crustaceans and echinoderms 200–203 Sorbates 1 000 Notes 9 and 113 234 Nisin 12.5 Note 113 243 Lauric arginate ethyl ester 200 Note 116 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 262(ii) Sodium diacetate 1 000 Note 113 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 322 Lecithins GMP Note 111 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 472c Citric and fatty acid esters of glycerol GMP Note 111 9.2.4.3.1 Fried fish balls and cakes, including molluscs, crustaceans and echinoderms 200–203 Sorbates 1 000 Notes 9 and 114 210–213 Benzoates 1 000 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Notes 26 and 114 234 Nisin 12.5 Note 113 243 Lauric arginate ethyl ester 200 Note 116 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 262(ii) Sodium diacetate 1 000 Note 113 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 322 Lecithins GMP Note 111 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 472c Citric and fatty acid esters of glycerol GMP Note 111 9.2.5 Smoked, dried, fermented and/or salted fish and fish products, including molluscs, crustaceans and echinoderms 200–203 Sorbates 1 000 Notes 9 and 121 210–213 Benzoates 200 Notes 6, 117 and 118 220–228, 539 & – Sulphites 30 Note 30 243 Lauric arginate ethyl ester 200 Note 118 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 290 Carbon dioxide GMP Note 119 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 310 Propyl gallate 100 Notes 12 and 14 316 Sodium erythorbate (sodium isoascorbate) GMP Note 119 319 Tertiary butylhydroquinone 200 Note 12 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 322 Lecithins GMP 325 Sodium lactate GMP 326 Potassium lactate GMP Note 119 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 334, 335(ii) & 337 Tartrates 200 Notes 10 and 119 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Notes 1 and 120 472c Citric and fatty acid esters of glycerol GMP 9.2.5.1 Dried shredded fish, including molluscs, crustaceans and echinoderms 200–203 Sorbates 1 000 Notes 9, 114 and 121 210–213 Benzoates 200 Notes 6, 114 and 118 214, 215, 218 & 219 Hydroxybenzoates, para- 200 Notes 26 and 114 220–228, 539 & – Sulphites 30 Note 30 243 Lauric arginate ethyl ester 200 Note 118 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 290 Carbon dioxide GMP Note 119 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 310 Propyl gallate 100 Notes 12 and 14 316 Sodium erythorbate (sodium isoascorbate) GMP Note 119 319 Tertiary butylhydroquinone 200 Note 12 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 322 Lecithins GMP 325 Sodium lactate GMP 326 Potassium lactate GMP Note 119 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 334, 335(ii) & 337 Tartrates 200 Notes 10 and 119 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Notes 1 and 120 472c Citric and fatty acid esters of glycerol GMP 9.3 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 2 000 Notes 6 and 122 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 9.3.1 Fish and fish products, including molluscs, crustaceans and echinoderms, marinated with vinegar or wine and/or in jelly 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 2 000 Notes 6 and 122 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 100 Note 30 243 Lauric arginate ethyl ester 200 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 9.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 2 000 Notes 6 and 122 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 100 Note 30 243 Lauric arginate ethyl ester 200 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 250 Note 42 9.3.3 Semi-preserved salmon substitutes, caviar and other fish roe products, salted and/or treated with a preservative 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 2 000 Notes 6 and 122 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 100 Note 30 243 Lauric arginate ethyl ester 200 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 9.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (e.g. traditional Oriental fish paste and shrimp paste), excluding cooked products of food categories 9.2.4.1 and 9.2.4.2 and their sub-categories (if applicable) and products of food categories 9.3.1, 9.3.2 and 9.3.3 and their sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 2 000 Notes 6 and 122 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 243 Lauric arginate ethyl ester 200 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Notes 1 and 123 9.4 Fully preserved (including canned or fermented) fish and fish products, including molluscs, crustaceans and echinoderms, excluding fully cooked products of food category 9.2.4 and its sub-categories (if applicable) 220–228, 539 & – Sulphites 150 Notes 30 and 125 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 340 Notes 42 and 124 10 Eggs and egg products 10.1 Fresh eggs 10.2 Egg products 234 Nisin 6.25 243 Lauric arginate ethyl ester 200 10.2.1 Pasteurized and chemically preserved (e.g. by addition of salt) liquid egg products, including whole egg, egg yolk and egg white 200–203 Sorbates 5 000 Note 9 210–213 Benzoates 5 000 Note 6 234 Nisin 6.25 243 Lauric arginate ethyl ester 200 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 322 Lecithins GMP 325 Sodium lactate GMP 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 4 400 Notes 1 and 126 10.2.2 Pasteurized and frozen egg products, including whole egg, egg yolk and egg white 200–203 Sorbates 1 000 Note 9 234 Nisin 6.25 243 Lauric arginate ethyl ester 200 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 322 Lecithins GMP 325 Sodium lactate GMP 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 290 Note 1 10.2.3 Dried and/or heat coagulated (pasteurized) egg products, including whole egg, egg yolk and egg white 200–203 Sorbates 1 000 Note 9 214, 215, 218 & 219 Hydroxybenzoates, para- 200 Note 26 234 Nisin 6.25 243 Lauric arginate ethyl ester 200 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 385 & 386 Ethylenediamine-tetraacetates 200 Notes 42 and 127 10.3 Preserved eggs, including alkaline, salted and canned eggs 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 000 Note 1 10.4 Egg-based desserts (e.g. egg custard and custard fillings for fine bakery wares) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 2 000 304 & 305 Ascorbyl esters 500 Notes 13 and 28 307a, b & c Tocopherols 500 Note 128 310 Propyl gallate 90 Notes 12 and 28 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 400 Note 1 11 Sugars and table-top sweeteners 11.1 Refined and raw sugars 11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate and fructose 220–228, 539 & – Sulphites 15 Note 30 11.1.2 Powdered sugar and powdered dextrose 220–228, 539 & – Sulphites 15 Note 30 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 6 600 Note 1 11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup and raw cane sugar 220–228, 539 & – Sulphites 20 Notes 30 and 129 11.1.4 Lactose 11.1.5 Plantation or mill white sugar 220–228, 539 & – Sulphites 70 Note 30 11.2 Brown sugar (e.g. Demerara sugar), excluding products of food category 11.1.3 and its sub-categories (if applicable) 220–228, 539 & – Sulphites 40 Note 30 11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3 and its sub-categories (if applicable) 220–228, 539 & – Sulphites 70 Note 30 11.4 Other sugars and syrups (e.g. xylose, maple syrup and decorative sugar toppings) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 100 Note 26 220–228, 539 & – Sulphites 40 Note 30 263 Calcium acetate GMP 304 & 305 Ascorbyl esters 200 Note 13 322 Lecithins GMP 332(ii) Tripotassium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 320 Note 1 472c Citric and fatty acid esters of glycerol GMP 942 Nitrous oxide GMP 11.5 Honey 11.6 Table-top sweeteners, including those containing high-intensity sweeteners (e.g. acesulfame potassium) 200–203 Sorbates 1 000 Notes 9 and 131 210–213 Benzoates 2 000 Note 6 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 000 Note 1 385 & 386 Ethylenediamine-tetraacetates 1 000 Notes 42 and 130 12 Spices, condiments, vinegars, soups, sauces, salads, yeast and like products and soybean sauces, excluding cocoa- and nut-based spreads of food categories 4.2.2.5 and 5.1.3 and their sub-categories (if applicable), and products composed primarily of protein that are derived from soybeans or other sources (e.g. milk, cereal or vegetables) 12.1 Salt and salt substitutes 262(ii) Sodium diacetate 2 500 12.1.1 Salt 262(ii) Sodium diacetate 2 500 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 8 800 Note 1 12.1.2 Salt substitutes 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 262(ii) Sodium diacetate 2 500 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 322 Lecithins GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 4 400 Note 1 472c Citric and fatty acid esters of glycerol GMP 12.2 Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles) 200–203 Sorbates 1 000 Note 9 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 2 000 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 385 & 386 Ethylenediamine-tetraacetates 70 Note 42 12.2.1 Herbs and spices (e.g. basil, oregano, cumin and chilli paste) 200–203 Sorbates 1 000 Note 9 220–228, 539 & – Sulphites 150 Note 30 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 2 000 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 385 & 386 Ethylenediamine-tetraacetates 70 Note 42 12.2.1.1 Curry paste 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 350 Notes 6 and 50 214, 215, 218 & 219 Hydroxybenzoates, para- 350 Notes 26 and 50 220–228, 539 & – Sulphites 150 Note 30 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 2 000 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 385 & 386 Ethylenediamine-tetraacetates 70 Note 42 12.2.2 Seasonings and condiments (e.g. meat tenderizers, onion salt and garlic salt), excluding condiment sauces (e.g. ketchup, mayonnaise and mustard) and relishes 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 220–228, 539 & – Sulphites 200 Note 30 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 2 000 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 7 500 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Notes 1 and 132 385 & 386 Ethylenediamine-tetraacetates 70 Note 42 12.3 Vinegars, including cider vinegar, wine vinegar, malt vinegar, spirit vinegar, grain vinegar, raisin vinegar and fruit (wine) vinegar 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 100 Note 26 220–228, 539 & – Sulphites 100 Note 30 234 Nisin 3.75 262(ii) Sodium diacetate 2 500 12.4 Mustards 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 250 Notes 30 and 133 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 200 319 Tertiary butylhydroquinone 200 Note 12 334, 335(ii) & 337 Tartrates 5 000 Note 10 385 & 386 Ethylenediamine-tetraacetates 75 Note 42 12.5 Soups and broths 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 500 Note 6 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 500 304 & 305 Ascorbyl esters 200 Note 13 307a, b & c Tocopherols 50 310 Propyl gallate 200 Notes 12, 14 and 134 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 500 Note 1 12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen (e.g. bouillon, consommes, water- and cream-based soups, chowders and bisques) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 500 Note 6 234 Nisin 5 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 500 304 & 305 Ascorbyl esters 200 Note 13 307a, b & c Tocopherols 50 310 Propyl gallate 200 Notes 12, 14 and 134 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 500 Note 1 Column 1 Column 2 Column 3 Column 4 Permitted food additives Maximum permitted level (mg/kg, unless otherwise specified) Note No. Food category or sub-category INS nos. Name 12.5.2 Mixes for soups and broths (e.g. bouillon powders and cubes, powdered and condensed soups, and stock cubes and powders) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 500 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 175 Note 26 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 500 304 & 305 Ascorbyl esters 200 Note 13 307a, b & c Tocopherols 50 310 Propyl gallate 200 Notes 12, 14 and 134 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 500 Note 1 12.6 Sauces and like products 200–203 Sorbates 1 000 Notes 9 and 134 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 300 Note 30 262(ii) Sodium diacetate 2 500 310 Propyl gallate 200 Notes 12 and 14 314 Guaiac resin 600 Note 12 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing and onion dip) 200–203 Sorbates 1 000 Notes 9 and 134 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 300 Note 30 234 Nisin 5 235 Natamycin (pimaricin) 10 Notes 44 and 135 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 500 Notes 12 and 13 307a, b & c Tocopherols 600 310 Propyl gallate 200 Notes 12 and 14 314 Guaiac resin 600 Note 12 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 100 Note 42 12.6.2 Non-emulsified sauces, including water-based, coconut milk-based and milk-based sauces (e.g. barbecue sauce, ketchup, cheese sauce, cream sauce, Worcestershire sauce, brown gravy and chilli sauce) 200–203 Sorbates 1 000 Notes 9 and 134 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 300 Note 30 234 Nisin 5 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 500 Note 13 307a, b & c Tocopherols 600 310 Propyl gallate 200 Notes 12 and 14 314 Guaiac resin 600 Note 12 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 385 & 386 Ethylenediamine-tetraacetates 75 Note 42 12.6.3 Mixes for sauces and gravies (e.g. mixes for cheese sauce, hollandaise sauce and salad dressing) 200–203 Sorbates 1 000 Notes 9 and 134 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 300 Note 30 262(ii) Sodium diacetate 2 500 Note 134 304 & 305 Ascorbyl esters 200 Note 13 307a, b & c Tocopherols 300 Note 134 310 Propyl gallate 200 Notes 12 and 14 314 Guaiac resin 600 Note 12 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 334, 335(ii) & 337 Tartrates 5 000 Notes 10 and 134 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 12.6.4 Clear sauces (e.g. fish sauce and oyster sauce) 200–203 Sorbates 1 000 Notes 9 and 134 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 300 Note 30 234 Nisin 5 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 200 Note 13 310 Propyl gallate 200 Notes 12 and 14 314 Guaiac resin 600 Note 12 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 100 Notes 12 and 14 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 12.7 Salads (e.g. macaroni salad and potato salad) and sandwich spreads, excluding cocoa- and nut-based spreads of food categories 4.2.2.5 and 5.1.3 and their sub-categories (if applicable) 200–203 Sorbates 1 500 Note 9 210–213 Benzoates 1 500 Note 6 234 Nisin 5 243 Lauric arginate ethyl ester 200 262(ii) Sodium diacetate 2 500 304 & 305 Ascorbyl esters 200 Note 13 385 & 386 Ethylenediamine-tetraacetates 100 Note 42 12.8 Yeast and like products 320 Butylated hydroxyanisole 200 Note 12 12.9 Soybean-based seasonings and condiments 262(ii) Sodium diacetate 2 500 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 200 Note 1 12.9.1 Fermented soybean paste (e.g. miso and dou jiang) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 250 Note 26 220–228, 539 & – Sulphites 30 Note 30 234 Nisin 5 262(ii) Sodium diacetate 2 500 334, 335(ii) & 337 Tartrates 1 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 200 Note 1 12.9.2 Soybean sauce 200–203 Sorbates 1 000 Notes 9 and 114 210–213 Benzoates 550 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 550 Notes 26 and 114 234 Nisin 5 262(ii) Sodium diacetate 2 500 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 200 Note 1 13 Food intended to be consumed principally by persons under the age of 36 months 13.1 Infant formulae and follow-up formulae 13.1.1 Infant formulae 290 Carbon dioxide GMP 301 Sodium ascorbate 75 Notes 128 and 136 304 & 305 Ascorbyl esters 10 Notes 128, 136 and 137 307a, b & c Tocopherols 10 Notes 128 and 136 322 Lecithins 5 000 Notes 128 and 136 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 450 Notes 1, 128 and 136 472c Citric and fatty acid esters of glycerol 9 000 Notes 128, 136 and 138 13.1.2 Follow-up formulae 290 Carbon dioxide GMP 300 Ascorbic acid, L- 50 Notes 128, 136 and 139 301 Sodium ascorbate 75 Notes 128, 136, 139 and 140 302 Calcium ascorbate 50 Notes 128, 136, 139 and 140 304 & 305 Ascorbyl esters 50 Notes 128, 136, 137 and 139 307a, b & c Tocopherols 30 Notes 128 and 136 322 Lecithins 5 000 Notes 128 and 136 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 450 Notes 1, 128 and 136 472c Citric and fatty acid esters of glycerol 9 000 Notes 128, 136 and 138 13.2 Complementary foods for infants and young children, excluding products of food category 13.1 and its sub-categories (if applicable) 260 Acetic acid, glacial 5 000 Note 141 261(i) Potassium acetate GMP 262(i) Sodium acetate GMP 263 Calcium acetate GMP 290 Carbon dioxide GMP 300 Ascorbic acid, L- 500 301 Sodium ascorbate 500 Note 140 302 Calcium ascorbate 200 Note 140 304 & 305 Ascorbyl esters 200 Notes 12 and 137 307a, b & c Tocopherols 300 Note 12 322 Lecithins 5 000 Notes 143 and 144 325 Sodium lactate GMP Note 142 326 Potassium lactate GMP Note 142 327 Calcium lactate GMP Note 142 330 Citric acid 5 000 Note 141 332(ii) Tripotassium citrate GMP 333(iii) Tricalcium citrate GMP 334, 335(ii) & 337 Tartrates 5 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 4 400 Note 1 472c Citric and fatty acid esters of glycerol 5 000 14 Beverages, excluding dairy products of food category 1.1.4 and its sub-categories (if applicable) 14.1 Non-alcoholic (“soft”) beverages 14.1.1 Bottled or packaged drinking waters 290 Carbon dioxide GMP 14.1.2 Fruit and vegetable juices, excluding beverages based on fruit and vegetable juices of food category 14.1.4.2 and its sub-categories (if applicable) 234 Nisin 5 Note 134 290 Carbon dioxide GMP 385 & 386 Ethylenediamine-tetraacetates 35 Notes 42 and 134 14.1.2.1 Fruit juice 200–203 Sorbates 1 000 Notes 9 and 114 210–213 Benzoates 1 000 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Notes 26 and 114 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 5 235 Natamycin (pimaricin) 10 Note 44 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 330 Citric acid 3 000 334, 335(ii) & 337 Tartrates 4 000 Notes 10 and 145 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 14.1.2.1.1 Grape juice products (unfermented, intended for sacramental use) 200–203 Sorbates 1 000 Notes 9 and 114 210–213 Benzoates 2 000 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 2 000 Notes 26 and 114 220–228, 539 & – Sulphites 70 Note 30 234 Nisin 5 235 Natamycin (pimaricin) 10 Note 44 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 330 Citric acid 3 000 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 14.1.2.2 Vegetable juice 200–203 Sorbates 400 Notes 9 and 114 210–213 Benzoates 160 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 160 Notes 26 and 114 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 5 235 Natamycin (pimaricin) 10 Note 44 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 14.1.2.3 Concentrates for fruit juice 200–203 Sorbates 1 000 Notes 9, 114 and 134 210–213 Benzoates 1 000 Notes 6, 114 and 134 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Notes 26, 114 and 134 220–228, 539 & – Sulphites 50 Notes 30 and 134 234 Nisin 5 Note 134 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 315 Erythorbic acid (isoascorbic acid) GMP 316 Sodium erythorbate (sodium isoascorbate) GMP 330 Citric acid 3 000 Note 134 334, 335(ii) & 337 Tartrates 4 000 Notes 10, 134 and 145 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Notes 1 and 134 385 & 386 Ethylenediamine-tetraacetates 35 Notes 42 and 134 14.1.2.4 Concentrates for vegetable juice 200–203 Sorbates 2 000 Notes 9, 114 and 134 210–213 Benzoates 800 Notes 6, 114 and 134 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Notes 26, 114 and 134 220–228, 539 & – Sulphites 50 Notes 30 and 134 234 Nisin 5 Note 134 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 315 Erythorbic acid (isoascorbic acid) GMP 316 Sodium erythorbate (sodium isoascorbate) GMP 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Notes 1 and 134 385 & 386 Ethylenediamine-tetraacetates 35 Notes 42 and 134 14.1.3 Fruit and vegetable nectars 234 Nisin 5 Note 134 290 Carbon dioxide GMP 385 & 386 Ethylenediamine-tetraacetates 35 Notes 42 and 134 14.1.3.1 Fruit nectar 200–203 Sorbates 1 000 Notes 9 and 114 210–213 Benzoates 1 000 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Notes 26 and 114 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 5 235 Natamycin (pimaricin) 10 Note 44 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 330 Citric acid 5 000 334, 335(ii) & 337 Tartrates 4 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 14.1.3.2 Vegetable nectar 200–203 Sorbates 400 Notes 9 and 114 210–213 Benzoates 160 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 160 Notes 26 and 114 220–228, 539 & – Sulphites 50 Note 30 234 Nisin 5 235 Natamycin (pimaricin) 10 Note 44 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 385 & 386 Ethylenediamine-tetraacetates 35 Note 42 14.1.3.3 Concentrates for fruit nectar 200–203 Sorbates 1 000 Notes 9, 114 and 134 210–213 Benzoates 1 000 Notes 6, 114 and 134 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Notes 26, 114 and 134 220–228, 539 & – Sulphites 50 Notes 30 and 134 234 Nisin 5 Note 134 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 315 Erythorbic acid (isoascorbic acid) GMP 316 Sodium erythorbate (sodium isoascorbate) GMP 330 Citric acid 5 000 Note 134 334, 335(ii) & 337 Tartrates 4 000 Notes 10 and 134 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Notes 1 and 134 385 & 386 Ethylenediamine-tetraacetates 35 Notes 42 and 134 14.1.3.4 Concentrates for vegetable nectar 200–203 Sorbates 2 000 Notes 9, 114 and 134 210–213 Benzoates 600 Notes 6, 114 and 134 214, 215, 218 & 219 Hydroxybenzoates, para- 600 Notes 26, 114 and 134 220–228, 539 & – Sulphites 50 Notes 30 and 134 234 Nisin 5 Note 134 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 302 Calcium ascorbate GMP 315 Erythorbic acid (isoascorbic acid) GMP 316 Sodium erythorbate (sodium isoascorbate) GMP 330 Citric acid GMP 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Notes 1 and 134 385 & 386 Ethylenediamine-tetraacetates 35 Notes 42 and 134 14.1.4 Water-based flavoured drinks, including carbonated and non-carbonated varieties and concentrates (liquid or solid), “sports”, “energy” or “electrolyte” drinks, particulated drinks, ready-to-drink coffee, tea drinks and herbal-based drinks (e.g. iced tea, fruit-flavoured iced tea and chilled canned cappuccino drinks) 200–203 Sorbates 500 Notes 9 and 134 210–213 Benzoates 250 Notes 6 and 134 214, 215, 218 & 219 Hydroxybenzoates, para- 500 Notes 26 and 134 220–228, 539 & – Sulphites 70 Notes 30, 134 and 147 234 Nisin 5 Note 134 242 Dimethyl dicarbonate 250 Notes 134 and 146 304 & 305 Ascorbyl esters 1 000 Notes 12, 13 and 134 307a, b & c Tocopherols 200 Note 134 310 Propyl gallate 1 000 Notes 12 and 134 334, 335(ii) & 337 Tartrates 800 Notes 10 and 134 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Notes 1 and 134 384 Isopropyl citrates 200 Note 134 385 & 386 Ethylenediamine-tetraacetates 200 Notes 42 and 134 388 & 389 Thiodipropionates 1 000 Notes 12, 37 and 134 484 Stearyl citrate 500 Note 134 512 Stannous chloride 20 Notes 51 and 134 14.1.4.1 Carbonated water-based flavoured drinks (e.g. colas, carbonated “energy” drinks and dry ginger ale) 200–203 Sorbates 500 Note 9 210–213 Benzoates 250 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 500 Note 26 220–228, 539 & – Sulphites 70 Notes 30 and 147 234 Nisin 5 242 Dimethyl dicarbonate 250 Note 146 243 Lauric arginate ethyl ester 50 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 307a, b & c Tocopherols 200 310 Propyl gallate 1 000 Note 12 334, 335(ii) & 337 Tartrates 800 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 384 Isopropyl citrates 200 385 & 386 Ethylenediamine-tetraacetates 200 Note 42 388 & 389 Thiodipropionates 1 000 Notes 12 and 37 484 Stearyl citrate 500 512 Stannous chloride 20 Note 51 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades (e.g. fruit juice-based drinks, lactic acid beverages and “sports” drinks containing electrolytes) 200–203 Sorbates 500 Note 9 210–213 Benzoates 250 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 500 Note 26 220–228, 539 & – Sulphites 70 Notes 30 and 147 234 Nisin 5 242 Dimethyl dicarbonate 250 Note 146 243 Lauric arginate ethyl ester 50 304 & 305 Ascorbyl esters 1 000 Notes 12 and 13 307a, b & c Tocopherols 200 310 Propyl gallate 1 000 Note 12 334, 335(ii) & 337 Tartrates 800 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Note 1 384 Isopropyl citrates 200 385 & 386 Ethylenediamine-tetraacetates 200 Note 42 388 & 389 Thiodipropionates 1 000 Notes 12 and 37 484 Stearyl citrate 500 512 Stannous chloride 20 Note 51 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks 200–203 Sorbates 500 Notes 9 and 134 210–213 Benzoates 250 Notes 6 and 134 214, 215, 218 & 219 Hydroxybenzoates, para- 500 Notes 26 and 134 220–228, 539 & – Sulphites 70 Notes 30, 134 and 147 234 Nisin 5 Note 134 242 Dimethyl dicarbonate 250 Notes 134 and 146 243 Lauric arginate ethyl ester 50 Note 134 304 & 305 Ascorbyl esters 1 000 Notes 12, 13 and 134 307a, b & c Tocopherols 200 Note 134 310 Propyl gallate 1 000 Notes 12 and 134 334, 335(ii) & 337 Tartrates 800 Notes 10 and 134 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 1 630 Notes 1 and 134 384 Isopropyl citrates 200 Note 134 385 & 386 Ethylenediamine-tetraacetates 200 Notes 42 and 134 388 & 389 Thiodipropionates 1 000 Notes 12, 37 and 134 484 Stearyl citrate 500 Note 134 512 Stannous chloride 20 Notes 51 and 134 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, including ready-to-drink products, their mixes and concentrates, and treated coffee beans for the manufacture of coffee products, excluding ready-to-drink cocoa of food category 1.1.4 and its sub-categories (if applicable) and cocoa mixes of food category 5.1.1 and its sub-categories (if applicable) 200–203 Sorbates 500 Notes 9 and 134 210–213 Benzoates 1 000 Notes 6 and 134 214, 215, 218 & 219 Hydroxybenzoates, para- 450 Notes 26 and 134 234 Nisin 5 Note 134 242 Dimethyl dicarbonate 250 Notes 134 and 146 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 307a, b & c Tocopherols 200 Note 134 322 Lecithins GMP 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 334, 335(ii) & 337 Tartrates 5 000 Notes 10 and 134 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 300 Notes 1 and 134 385 & 386 Ethylenediamine-tetraacetates 35 Notes 42 and 134 472c Citric and fatty acid esters of glycerol GMP 14.1.5.1 Coffee extract, solid 200–203 Sorbates 500 Notes 9 and 134 210–213 Benzoates 1 000 Notes 6 and 134 214, 215, 218 & 219 Hydroxybenzoates, para- 450 Notes 26 and 134 220–228, 539 & – Sulphites 150 Notes 30 and 134 234 Nisin 5 Note 134 242 Dimethyl dicarbonate 250 Notes 134 and 146 260 Acetic acid, glacial GMP 262(i) Sodium acetate GMP 290 Carbon dioxide GMP 300 Ascorbic acid, L- GMP 301 Sodium ascorbate GMP 307a, b & c Tocopherols 200 Note 134 322 Lecithins GMP 325 Sodium lactate GMP 327 Calcium lactate GMP 330 Citric acid GMP 332(ii) Tripotassium citrate GMP 334, 335(ii) & 337 Tartrates 5 000 Notes 10 and 134 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 300 Notes 1 and 134 385 & 386 Ethylenediamine-tetraacetates 35 Notes 42 and 134 472c Citric and fatty acid esters of glycerol GMP 14.2 Alcoholic beverages, including alcohol-free and low-alcoholic counterparts 14.2.1 Beer and malt beverages 210–213 Benzoates 70 Notes 6 and 50 214, 215, 218 & 219 Hydroxybenzoates, para- 70 Notes 26 and 50 220–228, 539 & – Sulphites 50 Note 30 235 Natamycin (pimaricin) 10 334, 335(ii) & 337 Tartrates 2 000 Note 10 385 & 386 Ethylenediamine-tetraacetates 25 Note 42 1105 Lysozyme 500 14.2.2 Cider and perry 200–203 Sorbates 500 Note 9 210–213 Benzoates 1 000 Notes 6 and 148 214, 215, 218 & 219 Hydroxybenzoates, para- 200 Note 26 220–228, 539 & – Sulphites 200 Note 30 235 Natamycin (pimaricin) 10 242 Dimethyl dicarbonate 250 Note 146 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 880 Note 1 1105 Lysozyme 500 14.2.3 Grape wines 200–203 Sorbates 200 Note 9 220–228, 539 & – Sulphites 350 Note 30 235 Natamycin (pimaricin) 10 242 Dimethyl dicarbonate 200 Note 146 290 Carbon dioxide GMP Note 149 315 Erythorbic acid (isoascorbic acid) 150 Notes 140 and 150 316 Sodium erythorbate (sodium isoascorbate) 150 Notes 140 and 150 334, 335(ii) & 337 Tartrates 4 000 Note 10 1105 Lysozyme 500 14.2.4 Wines (other than grape, apple and pear) (e.g. rice wine (sake), and sparkling and still fruit wines) 200–203 Sorbates 500 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 200 Note 26 220–228, 539 & – Sulphites 200 Note 30 235 Natamycin (pimaricin) 10 242 Dimethyl dicarbonate 250 Note 146 334, 335(ii) & 337 Tartrates 4 000 Note 10 1105 Lysozyme 500 14.2.5 Mead 200–203 Sorbates 200 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 200 Note 26 220–228, 539 & – Sulphites 200 Note 30 235 Natamycin (pimaricin) 10 242 Dimethyl dicarbonate 200 Note 146 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 440 Note 1 1105 Lysozyme 500 14.2.6 Distilled spirituous beverages containing more than 15% alcohol 200–203 Sorbates 400 Note 9 220–228, 539 & – Sulphites 200 Note 30 334, 335(ii) & 337 Tartrates 3 000 Notes 10 and 151 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 440 Note 1 385 & 386 Ethylenediamine-tetraacetates 25 Note 42 14.2.7 Aromatized alcoholic beverages (e.g. wine and spirituous cooler-type beverages and low-alcoholic refreshers) 200–203 Sorbates 500 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 1 000 Note 26 220–228, 539 & – Sulphites 250 Note 30 235 Natamycin (pimaricin) 10 307a, b & c Tocopherols 5 334, 335(ii) & 337 Tartrates 4 000 Note 10 385 & 386 Ethylenediamine-tetraacetates 25 Note 42 1105 Lysozyme 500 15 Ready-to-eat savouries 319 Tertiary butylhydroquinone 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 388 & 389 Thiodipropionates 200 Note 37 15.1 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) 200–203 Sorbates 1 000 Note 9 210–213 Benzoates 1 000 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 220–228, 539 & – Sulphites 50 Note 30 262(ii) Sodium diacetate 1 000 304 & 305 Ascorbyl esters 200 Note 13 307a, b & c Tocopherols 200 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 388 & 389 Thiodipropionates 200 Note 37 392 Rosemary extract 300 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit), excluding chocolate-covered nuts of food category 5.1.4 and its sub-categories (if applicable) and nuts covered in imitation chocolate of food category 5.1.5 and its sub-categories (if applicable) 200–203 Sorbates 1 000 Note 9 214, 215, 218 & 219 Hydroxybenzoates, para- 300 Note 26 304 & 305 Ascorbyl esters 200 Note 13 307a, b & c Tocopherols 200 310 Propyl gallate 200 Notes 12 and 14 319 Tertiary butylhydroquinone 200 Notes 12 and 14 320 Butylated hydroxyanisole 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 388 & 389 Thiodipropionates 200 Note 37 392 Rosemary extract 300 15.3 Snacks—fish based, excluding dried fish snacks of food category 9.2.5 and its sub-categories (if applicable) and dried meat snacks of food category 8.3.1.2 and its sub-categories (if applicable) 319 Tertiary butylhydroquinone 200 Notes 12 and 14 321 Butylated hydroxytoluene 200 Notes 12 and 14 334, 335(ii) & 337 Tartrates 2 000 Note 10 338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542 Phosphates 2 200 Note 1 388 & 389 Thiodipropionates 200 Note 37 16 Miscellaneous 16.1 Food additives 16.1.1 Colouring matter (if in the form of a solution of a permitted colouring matter) 200–203 Sorbates 1 000 Notes 9 and 114 210–213 Benzoates 2 000 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 2 000 Notes 26 and 114 16.1.2 Preparations of permitted sweetener and water only 210–213 Benzoates 750 Note 6 214, 215, 218 & 219 Hydroxybenzoates, para- 250 Note 26 16.1.3 Dimethylpolysiloxane 200–203 Sorbates 1 000 Notes 9 and 152 210–213 Benzoates 2 000 Notes 6 and 152 214, 215, 218 & 219 Hydroxybenzoates, para- 2 000 Notes 26 and 152 220–228, 539 & – Sulphites 1 000 Notes 30 and 152 16.2 Flavourings and flavouring syrups 210–213 Benzoates 800 Notes 6 and 152 214, 215, 218 & 219 Hydroxybenzoates, para- 800 Notes 26 and 152 220–228, 539 & – Sulphites 350 Notes 30 and 152 16.3 Enzymes 16.3.1 Rennet, liquid 210–213 Benzoates 2 000 Notes 6 and 50 214, 215, 218 & 219 Hydroxybenzoates, para- 2 000 Notes 26 and 50 16.3.2 Papain, solid 220–228, 539 & – Sulphites 30 000 Note 30 16.3.3 Papain, aqueous solutions 200–203 Sorbates 1 000 Notes 9 and 152 220–228, 539 & – Sulphites 5 000 Notes 30 and 152 16.3.4 Aqueous solutions of enzyme preparations not otherwise specified, including immobilized enzyme preparations in aqueous media 200–203 Sorbates 3 000 Notes 9 and 152 210–213 Benzoates 3 000 Notes 6 and 152 214, 215, 218 & 219 Hydroxybenzoates, para- 3 000 Notes 26 and 152 220–228, 539 & – Sulphites 500 Notes 30 and 152 16.4 Essential oils and isolates from the concentrates of essential oils 310 Propyl gallate 1 000 Notes 12 and 14 311 Octyl gallate 1 000 Notes 12 and 14 312 Dodecyl gallate 1 000 Notes 12 and 14 320 Butylated hydroxyanisole 1 000 Notes 12 and 14 321 Butylated hydroxytoluene 1 000 Notes 12 and 14 16.5 Gelatin 220–228, 539 & – Sulphites 1 000 Note 30 16.6 Silicone antifoam emulsion 200–203 Sorbates 1 000 Notes 9 and 114 210–213 Benzoates 2 000 Notes 6 and 114 214, 215, 218 & 219 Hydroxybenzoates, para- 2 000 Notes 26 and 114 16.7 Pectin, liquid 220–228, 539 & – Sulphites 250 Note 30 16.8 Partial glycerol esters 310 Propyl gallate 100 Notes 12 and 153 311 Octyl gallate 100 Notes 12 and 153 312 Dodecyl gallate 100 Notes 12 and 153 320 Butylated hydroxyanisole 100 Notes 12 and 153 321 Butylated hydroxytoluene 200 Notes 12 and 153 Note 1 As phosphorus. Note 2 For use in sterilized and ultra-heat treated (UHT) milks only. Note 3 Excluding lactose reduced milks. Note 4 Excluding all fluid milks that are not vitamin or mineral fortified. Note 5 Except that the maximum permitted level for use in lactose reduced milks is 500 mg/kg. Note 6 As benzoic acid. Note 7 For use in flavoured products heat-treated after fermentation only. Note 8 Excluding fermented milks and drinks not heat-treated after fermentation. Note 9 As sorbic acid. Note 10 As tartaric acid. Note 11 For use in flavoured fermented milk products only. Note 12 The levels of ascorbyl esters, butylated hydroxyanisole, butylated hydroxytoluene, citric acid, dodecyl gallate, guaiac resin, octyl gallate, propyl gallate, stearyl citrate, tertiary butylhydroquinone, thiodipropionates and tocopherols are calculated against the weight of the fat or oil content of the food. Note 13 As ascorbyl stearate. Note 14 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 15 For use in milk powder for vending machines only. Note 16 For use in surface treatment only. Note 17 The level of natamycin (pimaricin) is equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm. Note 18 As residual NO3 ion. Note 19 Nitrates and nitrites 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 As residual NO2 ion. Note 21 Except that the maximum permitted level for use in products containing added fruits, vegetables or meats is 3 000 mg/kg. Note 22 For use in cream cheese only. Note 23 For use in grated cheese only. Note 24 As formaldehyde. Note 25 For use only in Provolone cheese. Note 26 As para-hydroxybenzoic acid. Note 27 As the acid. Note 28 The levels of food additives concerned are calculated on the dry ingredient, dry weight, dry mix or concentrate basis. Note 29 Excluding fermented milk products. Note 30 As residual sulphur dioxide. Note 31 Excluding liquid whey and whey products used as ingredients in infant formula. Note 32 Excluding whey powders for use in infant food. Note 33 Excluding anhydrous milkfat. Note 34 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 combined level does not exceed 200 mg/kg, and the individual maximum permitted levels are not exceeded. Note 35 Isopropyl citrates and citric and fatty acid esters of glycerol can be used in combination only if the combined level does not exceed 100 mg/kg, and the individual maximum permitted levels are not exceeded. Note 36 For use in hydrogenated vegetable oil only. Note 37 As thiodipropionic acid. Note 38 Except that the maximum permitted level for use in fish oils is 2 500 mg/kg. Note 39 Except that the maximum permitted level for use in fish oils, singly or in combination, is 6 000 mg/kg. Note 40 Any 2 or more of butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate and dodecyl gallate may be used in combination if— (a) the combined level of butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate and dodecyl gallate does not exceed 240 mg/kg; (b) among propyl gallate, octyl gallate and dodecyl gallate— (i) only one of them is used at a level not exceeding 80 mg/kg; or (ii) any 2 or more of them are used in combination at a combined level not exceeding 80 mg/kg; and (c) among butylated hydroxyanisole and butylated hydroxytoluene— (i) only butylated hydroxyanisole is used at a level not exceeding 160 mg/kg; (ii) only butylated hydroxytoluene is used at a level not exceeding 160 mg/kg; or (iii) butylated hydroxyanisole and butylated hydroxytoluene are used in combination at a combined level not exceeding 160 mg/kg. Note 41 Except for use in fat spreads and blended spreads; if benzoates and sorbates are used in combination, the combined level must not exceed 2 000 mg/kg of which the maximum permitted level of benzoic acid does not exceed 1 000 mg/kg. Note 42 As anhydrous calcium disodium ethylenediaminetetraacetate. Note 43 Except that the maximum permitted level for use in dairy fat spreads is 5 000 mg/kg as tartaric acid. Note 44 On the residual level basis. Note 45 For use in waxes, coatings or glazes for the application to the surface of fresh fruit only. Note 46 For use on citrus fruits only. Note 47 Except that the maximum permitted level for use in longan and litchi is 50 mg/kg. Note 48 For use in frozen sliced apples only. Note 49 Except that the maximum permitted level for use in dried apricots is 2 000 mg/kg, in bleached raisins is 1 500 mg/kg, in desiccated coconut is 200 mg/kg and in coconut from which oil has been partially extracted is 50 mg/kg. Note 50 Benzoates and para-hydroxybenzoates 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 51 As tin. Note 52 Excluding canned pears and canned pineapples. Note 53 For use in canned stone fruits only. Note 54 Except that the maximum permitted level for use in aqueous coconut products is 30 mg/kg. Note 55 For use in edible fungi and fungus products only. Note 56 Except that the maximum permitted level for use in pickled fungi is 20 000 mg/kg. Note 57 For use as a glaze for application to the surface of fresh vegetables, seaweeds or nuts and seeds only. Note 58 For use in waxes, coatings or glazes for the application to the surface of fresh vegetables, seaweeds or nuts and seeds only. Note 59 For use in glaze, coatings or decorations for fruits, vegetables, meats or fishes only. Note 60 For use in potatoes only. Note 61 For use to prevent browning of certain light-coloured vegetables only. Note 62 For use in frozen French fried potatoes only. Note 63 For use in mushrooms and fungi, and seaweeds only. Note 64 Except that the maximum permitted level for use in frozen avocado is 300 mg/kg. Note 65 For use in dry beans only. Note 66 The level in ready-to-eat food must not exceed 200 mg/kg on the anhydrous basis. Note 67 Except that the maximum permitted level for use in Kampyo is 5 000 mg/kg. Note 68 As iron. Note 69 For use in olives only. Note 70 For use in nuts and seeds only. Note 71 Except that the maximum permitted level for use in canned chestnuts and canned chestnut puree is 10 000 mg/kg. Note 72 For use in energy-reduced products only. Note 73 Except that the maximum permitted level for use in candied vegetables is 350 mg/kg, and for use to prevent browning of certain light-coloured vegetables is 50 mg/kg. Note 74 As calcium. Note 75 Except that the maximum permitted level for use in Gochujang is 5 000 mg/kg. Note 76 For use in fried nuts and seeds only. Note 77 For use in potato dough and pre-fried potato slices only. Note 78 Excluding chocolate and chocolate products, except that the maximum permitted level for use in white chocolate is 200 mg/kg calculated on a fat content basis. Note 79 Excluding chocolate and chocolate products other than white chocolate. Note 80 Except that the maximum permitted level for use in fruity confection products is 20 000 mg/kg. Note 81 Propionic acid, sodium propionate and calcium propionate 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 82 For use in unprocessed cereal grains only. Note 83 For use in wheat flour only. Note 84 Except that the maximum permitted level for use in wheat flour is 60 mg/kg. Note 85 Excluding rice flour and wheat flour. Note 86 Except that the maximum permitted level for use in wheat flour is 2 000 mg/kg. Note 87 Except that the maximum permitted level for use in self-raising flour is 12 000 mg/kg. Note 88 For use in wheat flours for biscuit and pastry manufacture only. Note 89 For use in flours with additives only. Note 90 For use in wheat and/or wheat products only. Note 91 For use in fresh instant noodles only. Note 92 Except that the maximum permitted level for use in instant noodles is 2 000 mg/kg as phosphorus. Note 93 For use in instant noodles only. Note 94 For use in tapioca balls only. Note 95 Excluding plain products. Note 96 Excluding biscuits and cookies. Note 97 For use in sweet crackers, cookies and biscuits only. Note 98 Except that the maximum permitted level for use in products containing nut paste is 500 mg/kg. Note 99 For use in mooncakes only. Note 100 For use in fresh minced meat that contains other ingredients apart from comminuted meat only. Note 101 For use in dehydrated products only. Note 102 For use in ready-to-eat cooked cured ham and cooked cured pork shoulder products that require refrigeration only. Note 103 For use in cooked frozen meat products only. Note 104 For use in dehydrated products and salami-type products only. Note 105 The level of natamycin (pimaricin) is equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm. Note 106 For use in ready-to-eat luncheon meat, cooked cured chopped meat and corned beef products that require refrigeration only. Note 107 On a casings basis. Note 108 For use in raw molluscs only. Note 109 Except that the maximum permitted level for use in frozen shrimps and prawns and frozen lobsters is 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product. Note 110 For use in molluscs, crustaceans and echinoderms only. Note 111 For use in breading or batter coatings only. Note 112 For use in minced fish only. Note 113 For use in ready-to-eat products only. Note 114 In relation to benzoates, para-hydroxybenzoates and sorbates, 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 115 Except that the maximum permitted level for use in shrimp (Crangon crangon and Crangon vulgaris) is 6 000 mg/kg. Note 116 For use in ready-to-eat products that require refrigeration only. Note 117 Except that the maximum permitted level for use in fermented fish products is 1 000 mg/kg. Note 118 For use in reduced-oxygen-packaged smoked fish and smoke-flavoured fish products only. Note 119 For use in smoked fish and smoke-flavoured fish products only. Note 120 Except that the maximum permitted level for use in smoked molluscs and salted molluscs is 700 mg/kg. Note 121 Except that the maximum permitted level for use in salted fish and dried salted fish of the Gadidae family of fishes, salted Atlantic herring and salted sprat is 200 mg/kg and in smoked fish and smoke-flavoured fish is 2 000 mg/kg for reduced-oxygen-packaged product only. Note 122 Except that the maximum permitted level for use in caviar substitutes is 2 500 mg/kg. Note 123 For use in crustacean and fish pastes only. Note 124 Except that the maximum permitted level for use in canned shrimps or prawns and canned crab meat products is 250 mg/kg. Note 125 Except that the maximum permitted level for use in canned abalone is 1 000 mg/kg. Note 126 Except that the maximum permitted level for use in liquid egg whites is 8 800 mg/kg as phosphorus and in liquid whole eggs is 14 700 mg/kg as phosphorus. Note 127 The level of ethylenediaminetetraacetates is calculated against the egg yolk weight on a dry basis. Note 128 On the ready-to-eat basis. Note 129 Except that the maximum permitted level for use in dried glucose syrup used in the manufacture of sugar confectionery is 150 mg/kg and in glucose syrup used in the manufacture of sugar confectionery is 400 mg/kg. Note 130 The level of ethylenediaminetetraacetates is calculated on a dry weight basis of the high intensity sweetener. Note 131 For use in liquid products only. Note 132 Except that the maximum permitted level for use as a meat tenderizer is 35 000 mg/kg. Note 133 Except that the maximum permitted level for use in Dijon mustard is 500 mg/kg. Note 134 The levels of food additives concerned are measured in the form of the food that is reconstituted according to the instruction of manufacturer or is served to consumer. Note 135 For use in mayonnaise and salad dressing only. Note 136 The maximum permitted level is expressed as mg additive/L of food. Note 137 Ascorbyl palmitate only. Note 138 Except that the maximum permitted level for use in powdered infant formula is 7 500 mg/kg. Note 139 Ascorbic acid, sodium ascorbate, calcium ascorbate and ascorbyl palmitate 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 140 As ascorbic acid. Note 141 Except that use in processed cereal-based foods for infants and young children in accordance with GMP is permitted. Note 142 L(+)- form only. Note 143 For use in canned baby foods only. Note 144 Except that the maximum permitted level for use in processed cereal-based foods for infants and young children is 15 000 mg/kg. Note 145 For use in grape juice only. Note 146 The maximum permitted level refers to the added level during manufacturing of the food. Note 147 For use in fruit juice-based drinks and dry ginger ale only. Note 148 For use in products containing less than 7% ethanol only. Note 149 The CO2 content in finished still wine must not exceed 4 000 mg/kg at 20 oC. Note 150 Erythorbic acid (isoascorbic acid) and sodium erythorbate (sodium isoascorbate) 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 151 Excluding use in whiskey. Note 152 In relation to benzoates, para-hydroxybenzoates, sorbates and sulphites, 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 153 Any 2 or more of butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate and dodecyl gallate may be used in combination if— (a) the combined level of butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate, octyl gallate and dodecyl gallate does not exceed 300 mg/kg; (b) among propyl gallate, octyl gallate and dodecyl gallate— (i) only one of them is used at a level not exceeding 100 mg/kg; or (ii) any 2 or more of them are used in combination at a combined level not exceeding 100 mg/kg; and (c) among butylated hydroxyanisole and butylated hydroxytoluene— (i) only butylated hydroxyanisole is used at a level not exceeding 100 mg/kg; (ii) only butylated hydroxytoluene is used at a level not exceeding 200 mg/kg; or (iii) butylated hydroxyanisole and butylated hydroxytoluene are used in combination at a combined level not exceeding 200 mg/kg. (Schedule 1 replaced L.N. 130 of 2024) Schedule 1A [s. 2]Participating Additives of Food Additive Groups Item Column 1 Food additive group(INS nos.) Column 2 Participating additives(INS nos.) 1. Sorbates (200–203) Sorbic acid (200) Sodium sorbate (201) Potassium sorbate (202) Calcium sorbate (203) 2. Benzoates (210–213) Benzoic acid (210) Sodium benzoate (211) Potassium benzoate (212) Calcium benzoate (213) 3. Hydroxybenzoates, para- (214, 215, 218 & 219) Ethyl para-hydroxybenzoate (214) Sodium ethyl para-hydroxybenzoate (215) Methyl para-hydroxybenzoate (218) Sodium methyl para-hydroxybenzoate (219) 4. Sulphites (220–228, 539 & –) 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 (–) 5. Ortho-phenylphenols (231 & 232) Ortho-phenylphenol (231) Sodium ortho-phenylphenol (232) 6. Nitrites (249 & 250) Potassium nitrite (249) Sodium nitrite (250) 7. Nitrates (251 & 252) Sodium nitrate (251) Potassium nitrate (252) 8. Ascorbyl esters (304 & 305) Ascorbyl palmitate (304) Ascorbyl stearate (305) 9. Tocopherols (307a, b & c) d-alpha-Tocopherol (307a) Tocopherol concentrate, mixed (307b) dl-alpha-Tocopherol (307c) 10. Tartrates (334, 335(ii) & 337) L(+)-Tartaric acid (334) Sodium (L+)-tartrate (335(ii)) Potassium sodium L(+)-tartrate (337) 11. Phosphates (338, 339(i)–(iii), 340(i)–(iii), 341(i)–(iii), 342(i) & (ii), 343(i)–(iii), 450(i)–(iii), (v)–(vii) & (ix), 451(i) & (ii), 452(i)–(v) & 542) Phosphoric acid (338) Sodium dihydrogenphosphate (339(i)) Disodium hydrogenphosphate (339(ii)) Trisodium phosphate (339(iii)) Potassium dihydrogen phosphate (340(i)) Dipotassium hydrogen phosphate (340(ii)) Tripotassium phosphate (340(iii)) Calcium dihydrogen phosphate (341(i)) Calcium hydrogen phosphate (341(ii)) Tricalcium phosphate (341(iii)) Ammonium dihydrogen phosphate (342(i)) Diammonium hydrogen phosphate (342(ii)) Magnesium dihydrogen phosphate (343(i)) Magnesium hydrogen phosphate (343(ii)) Trimagnesium phosphate (343(iii)) Disodium diphosphate (450(i)) Trisodium diphosphate (450(ii)) Tetrasodium diphosphate (450(iii)) Tetrapotassium diphosphate (450(v)) Dicalcium diphosphate (450(vi)) Calcium dihydrogen diphosphate (450(vii)) Magnesium dihydrogen diphosphate (450(ix)) Pentasodium triphosphate (451(i)) Pentapotassium triphosphate (451(ii)) Sodium polyphosphate (452(i)) Potassium polyphosphate (452(ii)) Sodium calcium polyphosphate (452(iii)) Calcium polyphosphate (452(iv)) Ammonium polyphosphate (452(v)) Bone phosphate (542) 12. Ethylenediaminetetraacetates (385 & 386) Calcium disodium ethylenediaminetetraacetate (385) Disodium ethylenediaminetetraacetate (386) 13. Thiodipropionates (388 & 389) Thiodipropionic acid (388) Dilauryl thiodipropionate (389) (Schedule 1A replaced L.N. 130 of 2024) Schedule 1B [ss. 2 & 3]Food Additives Permitted under Section 3(2A) for Use in Food in accordance with GMP Principles Column 1 Column 2 Item Permitted food additive (INS no.) 1. Acetic acid, glacial (260) 2. Potassium acetate (261(i)) 3. Sodium acetate (262(i)) 4. Calcium acetate (263) 5. Propionic acid (280) 6. Sodium propionate (281) 7. Calcium propionate (282) 8. Potassium propionate (283) 9. Carbon dioxide (290) 10. Ascorbic acid, L- (300) 11. Sodium ascorbate (301) 12. Calcium ascorbate (302) 13. Erythorbic acid (isoascorbic acid) (315) 14. Sodium erythorbate (sodium isoascorbate) (316) 15. Lecithins (322) 16. Sodium lactate (325) 17. Potassium lactate (326) 18. Calcium lactate (327) 19. Citric acid (330) 20. Tripotassium citrate (332(ii)) 21. Tricalcium citrate (333(iii)) 22. Citric and fatty acid esters of glycerol (472c) 23. Nitrous oxide (942) 24. Glucose oxidase (1102) (Schedule 1B added L.N. 130 of 2024) Schedule 1C [s. 3]Food Excluded from Operation of Section 3(2A) Column 1 Column 2 Food category no. (as assigned by Schedule 1) Food category or sub-category 1.1.1 Fluid milk (plain), including skimmed, partly skimmed and whole milk 1.1.2 Other fluid milk (plain) (e.g. plain reconstituted fluid milks, non-flavoured vitamin and mineral fortified fluid milks, lactose reduced milk and plain milk-based beverages), excluding products of food categories 1.1.1, 1.1.3 and 1.2 and their sub-categories (if applicable) 1.1.3 Fluid buttermilk (plain) 1.2 Fermented and renneted milk products (plain), excluding flavoured products of food category 1.1.4 and its sub-categories (if applicable), and desserts of food category 1.7 and its sub-categories (if applicable) 1.2.1 Fermented milks (plain) 1.2.1.1 Fermented milks (plain), not heat-treated after fermentation 1.2.1.2 Fermented milks (plain), heat-treated after fermentation 1.2.2 Renneted milk (plain), excluding flavoured renneted milk products of food category 1.7 and its sub-categories (if applicable) 1.4.1 Pasteurized cream (plain) 1.4.2 Sterilized and ultra-heat treated (UHT) creams, whipping and whipped creams, and reduced fat creams (plain) 1.6.3 Whey cheese 1.6.6 Whey protein cheese (e.g. ricotta cheese) 1.8.2 Dried whey and whey products, excluding whey cheeses of food category 1.6.3 and its sub-categories (if applicable) 2.1 Fats and oils essentially free from water 2.1.1 Butter oil, anhydrous milkfat and ghee 2.1.2 Vegetable oils and fats 2.1.3 Lard, tallow, fish oil and other animal fats 2.2.1 Butter 2.2.1.1 Butter for manufacturing purposes 4.1.1 Fresh fruit 4.1.1.1 Untreated fresh fruit 4.1.1.2 Surface-treated fresh fruit 4.1.1.2.1 Apples 4.1.1.2.2 Pears 4.1.1.3 Peeled or cut fresh fruit, including shredded or flaked fresh coconut 4.2.1 Fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.2.1.1 Untreated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes (including soybeans), and aloe vera), seaweeds, and nuts and seeds 4.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 4.2.2.7 Fermented vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 6.8.6, 6.8.7, 12.9.1 and 12.9.2 and their sub-categories (if applicable) 6.1 Whole, broken or flaked grain, including barley, corn, oats, rice, sorghum, soybeans and wheat 6.2 Flours and starches (including soybean powder) 6.2.1 Flours 6.2.2 Starches 6.4.1 Fresh pastas and noodles and like products 6.4.2 Dried pastas and noodles and like products 8.1 Fresh meat, poultry and game 8.1.1 Fresh meat, poultry and game in whole pieces or cuts 8.1.2 Fresh meat, poultry and game, comminuted 9.1 Fresh fish and fish products, including molluscs, crustaceans and echinoderms 9.1.1 Fresh fish 9.1.2 Fresh molluscs, crustaceans and echinoderms 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) 9.2.2 Frozen uncooked battered fish, fish fillets and fish products, including molluscs, crustaceans and echinoderms (e.g. frozen raw breaded shrimps and frozen batter-coated fish fillets) 9.2.3 Frozen uncooked minced and creamed fish products, including molluscs, crustaceans and echinoderms 9.2.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans and echinoderms 9.2.4.1 Cooked fish and fish products (excluding frying), including cooked surimi, cooked fish paste and cooked fish roe 9.2.4.1.1 Cooked fish balls and cakes (excluding frying) 9.2.4.2 Cooked molluscs, crustaceans and echinoderms (excluding frying) 9.2.4.2.1 Cooked mollusc, crustacean, and echinoderm balls and cakes (excluding frying) 9.2.4.3 Fried fish and fish products, including molluscs, crustaceans and echinoderms 9.2.4.3.1 Fried fish balls and cakes, including molluscs, crustaceans and echinoderms 9.2.5 Smoked, dried, fermented and/or salted fish and fish products, including molluscs, crustaceans and echinoderms 9.2.5.1 Dried shredded fish, including molluscs, crustaceans and echinoderms 10.1 Fresh eggs 10.2.1 Pasteurized and chemically preserved (e.g. by addition of salt) liquid egg products, including whole egg, egg yolk and egg white 10.2.2 Pasteurized and frozen egg products, including whole egg, egg yolk and egg white 11.1 Refined and raw sugars 11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate and fructose 11.1.2 Powdered sugar and powdered dextrose 11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup and raw cane sugar 11.1.4 Lactose 11.1.5 Plantation or mill white sugar 11.2 Brown sugar (e.g. Demerara sugar), excluding products of food category 11.1.3 and its sub-categories (if applicable) 11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3 and its sub-categories (if applicable) 11.4 Other sugars and syrups (e.g. xylose, maple syrup and decorative sugar toppings) 11.5 Honey 12.1 Salt and salt substitutes 12.1.1 Salt 12.1.2 Salt substitutes 12.2.1 Herbs and spices* 12.2.1.1 Curry paste 13.1 Infant formulae and follow-up formulae 13.1.1 Infant formulae 13.1.2 Follow-up formulae 13.2 Complementary foods for infants and young children, excluding products of food category 13.1 and its sub-categories (if applicable) 14.1.1 Bottled or packaged drinking waters 14.1.2 Fruit and vegetable juices, excluding beverages based on fruit and vegetable juices of food category 14.1.4.2 and its sub-categories (if applicable) 14.1.2.1 Fruit juice 14.1.2.1.1 Grape juice products (unfermented, intended for sacramental use) 14.1.2.2 Vegetable juice 14.1.2.3 Concentrates for fruit juice 14.1.2.4 Concentrates for vegetable juice 14.1.3 Fruit and vegetable nectars 14.1.3.1 Fruit nectar 14.1.3.2 Vegetable nectar 14.1.3.3 Concentrates for fruit nectar 14.1.3.4 Concentrates for vegetable nectar 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, including ready-to-drink products, their mixes and concentrates, and treated coffee beans for the manufacture of coffee products, excluding ready-to-drink cocoa of food category 1.1.4 and its sub-categories (if applicable) and cocoa mixes of food category 5.1.1 and its sub-categories (if applicable) 14.1.5.1 Coffee extract, solid 14.2.3 Grape wines *Excluding spices (Schedule 1C added L.N. 130 of 2024) Schedule 2 [ss. 3, 5 & 6](L.N. 85 of 2008)Labelling of Articles of Food Containing Preservative or Antioxidant Labelling of Preservatives or Antioxidants and Statements about Articles of Food Containing Excess Amounts of Permitted Preservatives 1. The food (being relevant food) containing preservatives to which the rules as to labelling set out in this Schedule apply are sausages, sausage meat, liquid coffee extract, liquid tea extract, pickles and sauces, and (where the proportion of benzoic acid exceeds 800 parts per million) unfermented grape juice products intended for sacramental use and any food containing antioxidant. (L.N. 85 of 2008) 2. (1) Each container to which section 6 relates shall bear a label on which is printed clearly and conspicuously a true statement in the form of the following declaration— (L.N. 85 of 2008) (X) CONTAIN(S)PRESERVATIVE(S) (2) The declaration shall be completed by inserting at (X) the word “This” or “These” followed by the common or usual name of the food as specified in section 1 of this Schedule. (E.R. 1 of 2022)(3) In the case of any unfermented grape juice product intended for sacramental use to which this Regulation applies the words “and is not intended for use as a beverage” shall be added to the declaration. (L.N. 85 of 2008) 3. Where any of the said article of food contains antioxidant it shall bear a label on which is printed in relation to every added antioxidant contained therein—(a) an accurate description of such antioxidant; and (b) the maximum amount of such antioxidant, expressed as parts per million (estimated by weight). 4. (1) The statement to which section 3(3) and (4) relates shall be printed clearly and conspicuously in the form of the following declaration— (L.N. 85 of 2008) (X) CONTAINS NOT MORE THAN (Y) PER CENT OF (Z) (Y) PER CENT OF (Z) AND IS/ARE NOT FOR RETAIL SALE (2) The declaration shall be completed by inserting at (X) the word “This” or “These” followed by the common or usual name of the food, at (Y) in words and figures (for example, “seventy (70)”), the maximum percentage by weight, correct to the nearest whole digit, of each and every preservative present in the food and at (Z) a correct description of the preservative to which such percentage relates: Provided that in any such declaration the words “parts per million” may be substituted for “per cent” and in any such case, the words and figures to be inserted at (Y) shall be the number of parts per million by weight of each and every preservative present in the food. 5. (1) Each container to which section 5(1) relates shall bear a label on which is printed clearly and conspicuously a true statement in the form of the following declaration— (L.N. 85 of 2008) THIS PRESERVATIVE CONTAINS (X) PER CENT OF (Y) (X) PER CENT OF (Y) (2) The declaration shall be completed by inserting at (X) in words and figures, (for example, “seventy (70)”), the percentage by weight, correct to the nearest whole digit, of each and every preservative present in the substance in the container and at (Y) a correct description of the preservative to which such percentage relates: Provided that in any such declaration the words “parts per million” may be substituted for “per cent” and in any such case the words and figures to be inserted at (X) shall be the number of parts per million by weight of each and every preservative present in the substance in the container. 6. (1) In the case of antioxidants, every container to which section 5(1) relates shall bear a label on which is printed a true statement in the form of the following declaration— (L.N. 85 of 2008) This antioxidant contains (X) (Y) (2) There shall be inserted at (X) in every such declaration a true statement of the percentage, or the number of parts per million, by weight in figures, excluding fractions, correct to the nearest whole digit, or in words and figures excluding fractions, correct to the nearest whole digit, of each and every antioxidant present in the preparation in the container and a correct description of each antioxidant to which such statement relates. There shall be inserted at (Y) a correct description of any other substance present in the preparation in the container and where more than one such substance is present such substances shall be declared in the order of the proportion in which they were present at the time of sale by the manufacturer, the substance present in the greatest proportion by weight being specified first. 7. Each declaration prescribed in this Schedule shall be printed distinctly and legibly in dark type on a light-coloured ground or in a light type on a dark-coloured ground, the type being not less than 3 mm in height, within a surrounding line and no other matter shall be printed within such surrounding line. The words and figures in such declaration shall be of uniform size and colour and the ground within the said surrounding line shall be of uniform colour, provided that the initial letter in any such word may be larger than the other letters in that word. (L.N. 89 of 1979) 8. The label required in this Schedule shall be securely affixed to or be part of the wrapper or container and in any case shall be so placed as to be clearly visible and shall be either part of any main label or a separate label placed in close proximity thereto, provided that if the article bears a label containing the name, trade mark, or a design representing the brand, of the article or the name and address of the manufacturer or dealer, the prescribed declaration shall be printed as part of such label. 9. The declarations prescribed in this Schedule shall also be printed in easily readable Chinese characters where either—(a) the wrappers or containers contain articles which have been manufactured, processed or packed in Hong Kong; or (b) the wrappers or containers contain articles of food imported into Hong Kong for sale therein and bear labels or markings with writing in Chinese characters. 10. No comment on or explanation of the prescribed declaration (other than any direction as to use in the case of a preservative or antioxidant) shall be placed on the label or on wrapper or container.