European Parliament and Council Directive No 95/2/EC (repealed)Show full title

ANNEX III U.K. CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

PART A U.K. Sorbates, benzoates and p-hydroxybenzoates

a Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
E No	Name	Abbreviation
E 200	Sorbic acid	Sa
E 202	Potassium sorbate
E 203	Calcium sorbate
E 210	Benzoic acid	Baa
E 211	Sodium benzoate
E 212	Potassium benzoate
E 213	Calcium benzoate
E 214	Ethyl-p-hydroxybenzoate	PHB
E 215	Sodium ethyl p-hydroxybenzoate
[ F1
F1 ]
E 218	Methyl p-hydroxybenzoate
E 219	Sodium methyl p-hydroxybenzoate

Textual Amendments

F1 Deleted by Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs.

Note U.K.

1. The levels of all substances mentioned above are expressed as the free acid. U.K.

2. The abbreviations used in the table mean the following: U.K.

— Sa + Ba

:

Sa and Ba used singly or in combination

— Sa + PHB

:

Sa and PHB used singly or in combination

— Sa + Ba + PHB

:

Sa, Ba and PHB used singly or in combination.

3. The maximum levels of use indicated refer to foodstuffs ready for consumption prepared following manufacturers' instructions. U.K.

a This entry does not include dairy-based drinks.
b OJ No L 84, 27. 3. 1987, p. 1.
c OJ No L 186, 30. 6. 1989, p. 27.
d [F2 Directive 2002/46/EC of the European Parliament and of the Council ( OJ L 183, 12.7.2002, p. 51 ).]
e [F2 Commission Directive 1999/21/EC ( OJ L 91, 7.4.1999, p. 29 ).]
Foodstuff	Maximum level (mg/kg or mg/l as appropriate)
	Sa	Ba	PHB	Sa + Ba	Sa + PHB	Sa + Ba + PHB
Wine-based flavoured drinks including products covered by Regulation (EEC) No 1601/91	200
Non-alcoholic flavoured drinksa	300	150		250 Sa + 150 Ba
Liquid tea concentrates and liquid fruit and herbal infusion concentrates				600
Grape juice, unfermented, for sacramental use				2 000
Wines as referred to in Regulation (EEC) No 822/87b; alcohol-free wine; fruit wine (including alcohol- free); Made wine; cider and perry (including alcohol-free)	200
Sød … Saft or sødet … Saft	500	200
Alcohol-free beer in keg		200
Mead	200
Spirits with less than 15 % alcohol by volume	200	200		400
Fillings of ravioli and similar products	1 000
Low-sugar jams, jellies, marmalades and similar low calorie or sugar-free products and other fruit-based spreads Mermeladas		500		1 000
Candied, crystallized and glacé fruit and vegetables				1 000
Dried fruit	1 000
Frugtgrød and Rote Grütze	1 000	500
Fruit and vegetable preparations including fruit-based sauces, excluding purée, mousse, compote, salads and similar products, canned or bottled	1 000
Vegetables in vinegar, brine or oil (excluding olives)				2 000
Potato dough and pre-fried potato slices	2 000
Gnocchi	1 000
Polenta	200
[F3 Olives and olive-based preparations	1 000	500		1 000		]
Jelly coatings of meat products (cooked, cured or dried); Pâté					1 000
Surface treatment of dried meat products						quantum satis
Semi-preserved fish products including fish roe products				2 000
Salted, dried fish				200
[ F1 ]
Crangon crangon and Crangon vulgaris, cooked				6 000
Cheese, pre-packed, sliced	1 000
Unripened cheese	1 000
Processed cheese	2 000
Layered cheese and cheese with added foodstuffs	1 000
Non-heat-treated dairy-based desserts				300
Curdled milk	1 000
Liquid egg (white, yolk or whole egg)				5 000
Dehydrated, concentrated, frozen and deep-frozen egg products	1 000
Pre-packed sliced bread and rye-bread	2 000
[F4 Partially baked, pre-packed bakery wares intended for retail sale and energy-reduced bread intended for retail sale]	2 000
Fine bakery wares with a water activity of more than 0,65	2 000
Cereal- or potato-based snacks and coated nuts					1 000 (max. 300 PHB)
Batters	2 000
Confectionery (excluding chocolate)						1 500 (max. 300 PHB)
Chewing gum				1 500
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	1 000
Fat emulsions (excluding butter) with a fat content of 60 % or more	1 000
Fat emulsions with a fat content less than 60 %	2 000
[F3 Emulsified sauces with a fat content of 60 % or more	1 000	500		1 000
Emulsified sauces with a fat content less than 60 %	2 000	1 000		2 000		]
Non-emulsified sauces				1 000
Prepared salads				1 500
Mustard				1 000
Seasonings and condiments				1 000
Liquid soups and broths (excluding canned)				500
Aspic	1 000	500
[ F1 ]
[F5 Dietary foods for special medical purposes as defined in Directive 1999/21/EC] e excluding foods for infants and young children as referred to in Directive 89/398/EECc — dietetic formulae for weight control intended to replace total daily food intake or an individual meal				1 500
[F3 … Mehu and Makeutettu … Mehu	500	200
Analogues of meat, fish, crustaceans and cephalopods and cheese based on protein	2 000
Dulce de membrillo		1 000
Marmelada				1 500
Ostkaka	2 000
Pasha	1 000
Semmelknödelteig	2 000
Cheese and cheese analogues (surface treatment only)	quantum satis
Cooked red beet		2 000
Collagen-based casings with a water activity greater than 0,6	quantum satis					]
[ F1 ]
[F6 Flavourings				1 500		]
[F2 Crustaceans and molluscs, cooked		1 000		2 000
Food supplements as defined in Directive 2002/46/EC d supplied in liquid form				2 000		]
[F7 Seaweed-based fish analogue products	1 000	500
Beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates	200	200		400
Unpeeled fresh citrus fruit (surface treatment only)	20
Food supplements as defined in Directive 2002/46/EC supplied in dried form containing preparations of vitamin A and of combinations of vitamin A and D				1 000 in the product ready for consumption		]

Textual Amendments

F2 Inserted by Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs.

F3 Inserted by Directive 98/72/EC of the European Parliament and of the Council of 15 October 1998 amending Directive 95/2/EC on food additives other than colours and sweeteners.

F4 Substituted by Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003 amending Directive 95/2/EC on food additives other than colours and sweeteners.

F5 Substituted by Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs.

F6 Inserted by Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003 amending Directive 95/2/EC on food additives other than colours and sweeteners.

F7 Inserted by Commission Directive 2010/69/EU of 22 October 2010 amending the Annexes to European Parliament and Council Directive 95/2/EC on food additives other than colours and sweeteners (Text with EEA relevance).

PART B U.K. Sulphur dioxide and sulphites

E No	Name
Ε 220	Sulphur dioxide
Ε 221	Sodium sulphite
Ε 222	Sodium hydrogen sulphite
Ε 223	Sodium metabisulphite
Ε 224	Potassium metabisulphite
Ε 226	Calcium sulphite
Ε 227	Calcium hydrogen sulphite
Ε 228	Potassium hydrogen sulphite

Note U.K.

1. Maximum levels are expressed as SO₂ in mg/kg or mg/l as appropriate and relate to the total quantity, available from all sources. U.K.

2. An SO₂ content of not more than 10 mg/kg or 10 mg/l is not considered to be present. U.K.

a In edible parts.
Foodstuff	Maximum level (mg/kg or mg/l as appropriate)Expressed as SO2
Burger meat with a minimum vegetable and/or cereal content of 4 %	450
Breakfast sausages	450
Longaniza fresca and butifarra fresca	450
Dried salted fish of the ‘Gadidae’ species	200
[F5 Crustaceans and cephalopods
fresh, frozen and deep-frozen	150 a
crustaceans, Penaeidae, Solenoceridae, Aristaeidae family
up to 80 units	150 a
between 80 and 120 units	200 a
over 120 units	300 a
Crustaceans and cephalopods
cooked	50 a
cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family:
up to 80 units	135 a
between 80 and 120 units	180 a
over 120 units	270] a
Dry biscuit	50
[F5 Starches (excluding starches in infant formulae, follow-on formulae and processed cereal-based foods and baby foods)]	50
Sago	30
Pearl barley	30
[F3 Dehydrated potatoes]	400
Cereal- and potato-based snacks	50
Peeled potatoes	50
Processed potatoes (including frozen and deep-frozen potatoes)	100
Potato dough	100
White vegetables, dried	400
White vegetables, processed (including frozen and deep-frozen white vegetables)	50
Dried ginger	150
Dried tomatoes	200
Horseradish pulp	800
Onion, garlic and shallot pulp	300
Vegetables and fruits in vinegar, oil or brine (except olives and golden peppers in brine)	100
Golden peppers in brine	500
Processed mushrooms (including frozen mushrooms)	50
Dried mushrooms	100
Dried fruits
— apricots, peaches, grapes, prunes and figs	2 000
— bananas	1 000
— apples and pears	600
— other (including nuts in shell)	500
Dried coconut	50
Candied, crystallized or glacé fruit, vegetables, angelica and citrus peel	100
Jam, jelly and marmalade as defined in Directive 79/693/EEC (except extra jam and extra jelly) and other similar fruit spreads including low-calorie products	50
Jams, jellies and marmelades made with sulphited fruit	100
Fruit-based pie fillings	100
Citrus-juice-based seasonings	200
Concentrated grape juice for home wine-making	2 000
Mostarda di frutta	100
Jellying fruit extract, liquid pectin for sale to the final consumer	800
Bottled whiteheart cherries, rehydrated dried fruit and lychees	100
Bottled, sliced lemon	250
[F3 Sugars as defined in Directive 73/437/EEC except glucose syrup, whether or not dehydrated	10]
Glucose syrup, whether or not dehydrated	20
Treacle and molasses	70
Other sugars	40
Toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)	40
Orange, grapefruit, apple and pineapple juice for bulk dispensing in catering establishments	50
Lime and lemon juice	350
Concentrates based on fruit juice and containing not less than 2,5 % barley (barley water)	350
Other concentrates based on fruit juice or comminuted fruit; capilé groselha	250
Non-alcoholic flavoured drinks containing fruit juice	20 (carry-over from concentrates only)
Non-alcoholic flavoured drinks containing at least 235 g/l glucose syrup	50
Grape juice, unfermented, for sacramental use	70
Glucose-syrup-based confectionery	50 (carry-over from the glucose syrup only)
Beer including low-alcohol and alcohol-free beer	20
Beer with a second fermentation in the cask	50
Wines	in accordance with Regulations (EEC) No 822/87, (EEC) No 4252/88, (EEC) No 2332/92 and (EEC) No 1873/84 and their implementing regulations; (pro memoria) in accordance with Regulation (EEC) No 1873/84 authorizing the offer or disposal for direct human consumption of certain imported wines which may have undergone oenological processes not provided for in Regulation (EEC) No 337/79.
Alcohol-free wine	200
Made wine	260
Cider, perry, fruit wine, sparkling fruit wine (including alcohol-free products)	200
Mead	200
Fermentation vinegar	170
Mustard, excluding Dijon mustard	250
Dijon mustard	500
Gelatin	50
[F3 Analogues of meat, fish and crustaceans based on protein	200
Marinated nuts	50
Vacuum packed sweetcorn	100
Distilled alcoholic beverages containing whole pears	50]
[F2 [X1 Salsicha fresca]	450
Table grapes	10
Fresh lychees	10 (measured on edible parts)]
[F7 Blueberries ( Vaccinium corymbosum only)	10
Cinnamon ( Cinnamomum ceylanicum only)	150]

Editorial Information

X1 Substituted by Corrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs (Official Journal of the European Union L 204 of 26 July 2006).

PART C U.K. Other preservatives

a [F8 This substance may be present in certain cheeses as a result of fermentation process.]
E No	Name	Foodstuff	Maximum level
[ F9
F9 . . . . .]
[ F10 ]
[F8 E 234	Nisin a	Semolina and tapioca puddings and similar products	3  mg/kg
		Ripened cheese and processed cheese	12,5  mg/kg
		Clotted cream	10  mg/kg
		Mascarpone	10  mg/kg
		Pasteurised liquid egg (white, yolk or whole egg)	6,25  mg/l]
E 235	Natamycin	Surface treatment of:
		— hard, semi-hard and semi-soft cheese	1 mg/dm2 surface (not present at a depth of 5 mm)
		— dried, cured sausages
E 239	Hexamethylene tetramine	Provolone cheese	25 mg/kg residual amount, expressed as formaldehyde
[F8 E 242	Dimethyl dicarbonate	Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate	250 mg/l ingoing amount, residues not detectable
		Cider, perry, fruit wines Alcohol-reduced wine Wine-based drinks and products covered by Regulation (EEC) No 1601/91	250 mg/l ingoing amount, residues not detectable]
E 284	Boric acid	Sturgeons' eggs (Caviar)	4 g/kg expressed as boric acid
E 285	Sodium tetraborate (borax)

Textual Amendments

F8 Substituted by Commission Directive 2010/69/EU of 22 October 2010 amending the Annexes to European Parliament and Council Directive 95/2/EC on food additives other than colours and sweeteners (Text with EEA relevance).

F9 Deleted by Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003 amending Directive 95/2/EC on food additives other than colours and sweeteners.

F10 Deleted by Directive 98/72/EC of the European Parliament and of the Council of 15 October 1998 amending Directive 95/2/EC on food additives other than colours and sweeteners.

[F5 E No	Name	Foodstuff	Maximum amount that may be added during manufacture (expressed as NaNO 2 )	Maximum residual level (expressed as NaNO 2 )
E 249	Potassium nitrite a	Meat products	150 mg/kg
E 250	Sodium nitrite a	Sterilised meat products (Fo >  3,0 ) b	100 mg/kg
		Traditional immersion cured meat products (1):		[X2 175 mg/kg]
		Wiltshire bacon (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado (1.2); and similar products		[X3 175 mg/kg]
		Wiltshire ham (1.1); and similar products		100 mg/kg
		Rohschinken, nassgepökelt (1.6); and similar products		50 mg/kg
		Cured tongue (1.3)		[X3 50 mg/kg]
		Traditional dry cured meat products (2):		[X2 175 mg/kg]
		Dry cured bacon (2.1); and similar products		[X3 175 mg/kg]
		Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); Presunto, presunto da pá and paio do lombo (2.3); and similar products		100 mg/kg
		Rohschinken, trockengepökelt (2.5); and similar products		50 mg/kg
		Other traditionally cured meat products (3):
		Vysočina Selský salám Turistický trvanlivý salám Poličan Herkules Lovecký salám Dunajská klobása Paprikáš (3.5); and similar products	180 mg/kg
		Rohschinken, trocken-/nassgepökelt (3.1); and similar products Jellied veal and brisket (3.2)		50 mg/kg

a When labelled ‘ for food use ’ , nitrite may be sold only in a mixture with salt or a salt substitute.
b Fo-value 3 is equivalent to 3 minutes heating at 121  o C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans).
c Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment.
E No	Name	Foodstuff	Maximum amount that may be added during manufacture [X1 (expressed as NaNO 3 )]	Maximum residual level [X1 (expressed as NaNO 3 )]
E 251 E 252	Potassium nitrate c Sodium nitrate c	Non-heat-treated meat products	150 mg/kg
		Traditional immersion cured meat products (1):
		Kylmäsavustettu poronliha / Kallrökt renkött (1.4);	300 mg/kg
		Wiltshire bacon and Wiltshire ham (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados), Toucinho fumado (1.2); Rohschinken, nassgepökelt (1.6); and similar products		250 mg/kg
		Bacon, Filet de bacon (1.5); and similar products		250 mg/kg without added E 249 or E 250
		Cured tongue (1.3)		10 mg/kg
		Traditional dry cured meat products (2):		[X2 250 mg/kg]
		Dry cured bacon and Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2);		[X3 250 mg/kg]
		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 mg/kg without added E 249 or E 250
		Other traditionally cured meat products (3):	[X2 300 mg/kg (without added E 249 or E 250)]
		Rohwürste (Salami and Kantwurst) (3.3);	[X3 300 mg/kg (without added E 249 or E 250)]
		Rohschinken, trocken-/nassgepökelt (3.1); and similar products		250 mg/kg
		Salchichón y chorizo tradicionales de larga curación (3.4); Saucissons secs (3.6); and similar products	250 mg/kg (without added E 249 or E 250)
		Jellied veal and brisket (3.2);		10 mg/kg
		Hard, semi-hard and semi-soft cheese	150 mg/kg in the cheese milk or equivalent level if added after removal of whey and addition of water
		Dairy-based cheese analogue
		Pickled herring and sprat	500 mg/kg

Editorial Information

X2 Deleted by Corrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs (Official Journal of the European Union L 204 of 26 July 2006).

X3 Inserted by Corrigendum to Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs (Official Journal of the European Union L 204 of 26 July 2006).

1 Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments e.g. smoking. U.K.

1.1 Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures. U.K.

1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity. U.K.

1.3 Immersion cured for at least 4 days and pre-cooked. U.K.

1.4 Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks. U.K.

1.5 Immersion cured for 4 to 5 days at 5 to 7  ^o C, matured for typically 24 to 40 hours at 22  ^o C, possibly smoked for 24 hrs at 20 to 25  ^o C and stored for 3 to 6 weeks at 12 to 14  ^o C. U.K.

1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation. U.K.

2 Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments e.g. smoking. U.K.

2.1 Dry curing followed by maturation for at least 4 days. U.K.

2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days. U.K.

2.3 Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months. U.K.

2.4 Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months. U.K.

2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation. U.K.

3 Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments e.g. smoking. U.K.

3.1 Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation. U.K.

3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours. U.K.

3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than  1,7 . U.K.

3.4 Maturation period of at least 30 days. U.K.

3.5 Dried product cooked to 70  ^o C followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking. U.K.

3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22  ^o C or lower (10 to 12  ^o C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 .] U.K.

a Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.
b [F6 Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine ( OJ L 179, 14.7.1999, p.1 ). Regulation as last amended by Commission Regulation (EC) No 1795/2003 ( OJ L 262, 14.10.2003, p. 1 ).
c Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes ( OJ L 194, 31.7.2000, p.1 ). Regulation as last amended by Regulation (EC) No 1410/2003 ( OJ L 201, 8.8.2003, p. 9 ).]
E No	Name	Foodstuff	Maximum level
E 280 E 281 E 282 E 283	Propionic acid Sodium propionate Calcium propionate Potassium propionate a	Pre-packed sliced bread and rye bread	3 000 mg/kg expressed as propionic acid
		Energy reduced bread Partially baked, pre-packed bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0,65 Pre-packed Rolls, and pitta	2 000 mg/kg expressed as propionic acid
		Christmas pudding Pre-packed bread	1 000 mg/kg expressed as propionic acid
[F3		Prepacked pølsebrød, boller and dansk flutes	2 000  mg/kg expressed as propionic acid
		Cheese and cheese analogues (surface treatment only)	quantum satis]
E 1105	Lysozyme	Ripened cheese	quantum satis
[F6		Wine in accordance with Regulation (EC) No 1493/1999 b and its implementing Regulation (EC) No 1622/2000 c	(pro memoria)]

PART D U.K. Other antioxidants

Note U.K.

[F5 The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally.] U.K.

E No	Name	Foodstuff	Maximum level (mg/kg)
[F5 [X1 E 310	Propyl gallate	Fats and oils for the professional manufacture of heat-treated foodstuffs	200*(gallates, TBHQ and BHA, individually or in combination)
E 311	Octyl gallate	Frying oil and frying fat, excluding olive pomace oil	100*(BHT)
E 312	Dodecyl gallate
E 319	Tertiary-butyl hydroquinone (TBHQ)	Lard; fish oil; beef, poultry and sheep fat	both expressed on 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)
E 321	Butylated hydroxytoluene (BHT)	Dehydrated soups and broths Sauces Dehydrated meat Processed nuts Pre-cooked cereals	expressed on fat
		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 as defined in Directive 2002/46/EC	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 E 316	Erytorbic acid Sodium erythorbate	[F4 Cured meat products and preserved meat products]	500 expressed as erythorbic acid
		Preserved and semi-preserved fish products	1 500 expressed as erythorbic acid
		Frozen and deep-frozen fish with red skin
[F7 E 392	Extracts of rosemary	Vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non heat treated food products	30 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Fish oils and algal oil	50 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Lard, beef, poultry, sheep and porcine fat Fats and oils for the professional manufacture of heat-treated foodstuffs Frying oil and frying fat, excluding olive oil and olive pomace oil Snack foods (snack based on cereals, potatoes or starch)
		Sauces	100 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Fine bakery wares	200 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Food supplements as defined in Directive 2002/46/EC	400 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Dehydrated potatoes Egg products Chewing gum	200 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Milk powder for vending machines Seasoning and condiments Processed nuts	200 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Dehydrated soups and broths	50 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Dehydrated meat	150 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Meat and fish products, excluding dehydrated meat and dried sausage	150 mg/kg (expressed as the sum of carnosol and carnosic acid) Expressed on fat basis
		Dried sausage	100 mg/kg (expressed as the sum of carnosol and carnosic acid)
		Flavourings	1 000  mg/kg (expressed as the sum of carnosol and carnosic acid)
		Dried milk for the manufacturing of ice cream	30 mg/kg (expressed as the sum of carnosol and carnosic acid)]
[F2 E 586	4-Hexylresorcinol	Fresh, frozen and deep-frozen crustaceans	2 mg/kg as residues in crustacean meat]