- Y Diweddaraf sydd Ar Gael (Diwygiedig) - Saesneg
- Y Diweddaraf sydd Ar Gael (Diwygiedig) - Cymraeg
- Pwynt Penodol mewn Amser (15/02/2008)
- Gwreiddiol (Fel y'i Gwnaed) - Saesneg
- Gwreiddiol (Fel y'i Gwnaed) - Cymraeg
Version Superseded: 26/07/2018
Point in time view as at 15/02/2008.
There are currently no known outstanding effects for the The Miscellaneous Food Additives and the Sweeteners in Food (Amendment) (Wales) Regulations 2008 (revoked).
Revised legislation carried on this site may not be fully up to date. At the current time any known changes or effects made by subsequent legislation have been applied to the text of the legislation you are viewing by the editorial team. Please see ‘Frequently Asked Questions’ for details regarding the timescales for which new effects are identified and recorded on this site.
Regulation 8
EC No. | Name | Food | Maximum amount that may be added during manufacture (expressed as NaNO2) | Maximum residual level (expressed as NaNO2) |
---|---|---|---|---|
mg/kg | mg/kg | |||
E 249 | Potassium nitrite(x) | Meat Products | 150 | |
E 250 | Sodium ) nitrite(x | Sterilised meat products(Fo > 3,00)(y) | 100 | |
Traditional immersion cured meat products(1): | ||||
Wiltshire bacon (1·1); | 175 | |||
Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) | ||||
Toucinho fumado(1·2); | ||||
and similar products | ||||
Wiltshire ham(1·1); | 100 | |||
and similar products | ||||
Rohschinken, nassgepökelt(1·6); and similar products | 50 | |||
Cured tongue(1·3) | 50 | |||
Traditional dry cured meat products(2): | ||||
Dry cured bacon (2·1);and similar products | 175 | |||
Dry cured ham(2·1); | 100 | |||
Jamón curado, paleta curada, lomo embuchado y cecina(2·2); Presunto, presunto da pà and paio do lombo(2·3);and similar products | ||||
Rohschinken, trockengepökelt (2·5); and similar products | 50 | |||
Other traditionally cured meat products(3); | ||||
Vysoèina | 180 | |||
Selský salám | ||||
Turistický trvanlivý salám | ||||
Polièan | ||||
Herkules | ||||
Lovecký salám | ||||
Dunajská klobása | ||||
Paprikás(3·5); | ||||
and similar products | ||||
Rohschinken, trocken-/nassgepökelt(3·1); and similar products | 50 | |||
Jellied veal and brisket( 3·2) | ||||
E 251 | Potassium nitrate(z) | Non-heat-treated meat products | 150 | |
E 252 | Sodium nitrate(z) | |||
Traditional immersion cured meat products(1); | ||||
Kylmäsavustettu poronliha/Kallrökt renkött(1·4); | 300 | |||
Wiltshire bacon and Wiltshire ham(1·1) | 250 | |||
Entremeada, entrecosto, chispe, orelheira a cabeça (salgados), | ||||
Toucinho fumado(1·2); | ||||
Rohschinken, nassgepökelt(1·6); | ||||
and similar products | ||||
Bacon, Filet de bacon(1·5); and similar products | 250 without added E 249 or E 250 | |||
Cured tongue(1·3) | 10 | |||
Traditional dry cured meat products(2); | ||||
Dry cured bacon and Dry cured ham(2·1); | 250 | |||
Jamón curado ,paleta curada, lomo embuchado y cecina(2·2); | ||||
Presunto, presunto da pá and paio do lombo(2·3); | ||||
Rohschinken, trockengepökelt(2·5); and similar products | ||||
Jambon sec, jambon sel sec et autres pièces maturées séchées similaires(2·4) | 250 without added E 249 or E 250 |
Regulation 9
* When combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally | |||
EC No | Name | Food | Maximum level (mg/kg) |
---|---|---|---|
E 310 | Propyl gallate | Fats and oils for the professional manufacture of heat-treated foods | 200* (gallates, TBHQ and BHA, individually or in combination) |
E 311 | Octyl gallate | Frying oil and frying fat, excluding olive pomace oil | 100* (BHT), both expressed on fat |
E 312 | Dodecyl gallate | ||
E 319 | Tertiary-butyl hydroquinone (TBHQ) | Lard; — fish oil beef, poultry and sheep fat | |
E 320 | Butylated hydroxyanisole (BHA) | Cake mixes; cereal-based snack foods; milk powder for vending machines | 200 (gallates, TBHQ and BHA, individually or in combination) expressed on fat |
E 321 | Butylated hydroxytoluene (BHT) | Dehydrated soups and broths; sauces; dehydrated meat; processed nuts; pre-cooked cereals | |
Seasonings and condiments | 200 (gallates and BHA, individually or in combination) expressed on fat | ||
Dehydrated potatoes | 25 (gallates, TBHQ and BHA, individually or in combination) | ||
Chewing gum; food supplements | 400 (gallates, TBHQ, BHT and BHA, individually or in combination) | ||
Essential oils | 1,000 (gallates, TBHQ and BHA, individually or in combination) | ||
Flavourings other than essential oils | 100*(gallates, individually or in combination) | ||
200*(TBHQ and BHA, individually or in combination) | |||
E 315 | Erythorbic acid | Cured meat products and preserved meat products | 500 expressed as erythorbic acid |
E 316 | Sodium erythorbate | Preserved and semi-preserved fish products; Frozen and deep-frozen fish with red skin | 1,500 expressed as erythorbic acid |
E 586 | 4-Hexylresorcinol | Fresh, frozen and deep-frozen crustaceans | 2 as residues in crustacean meat |
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