The Miscellaneous Food Additives and the Sweeteners in Food (Amendment) (Wales) Regulations 2008 (revoked)

Regulation 8

SCHEDULE 1 E+W Entries to be substituted in Part C of Schedule 2 to the Additives Regulations

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

SCHEDULE 2 E+W Entries to be Substituted in Part D of Schedule 2 to the Additives Regulations

* 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