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
:
Sa and Ba used singly or in combination
:
Sa and PHB used singly or in combination
:
Sa, Ba and PHB used singly or in combination.
a This entry does not include dairy-based drinks. | ||||||
d [F2Directive 2002/46/EC of the European Parliament and of the Council ( OJ L 183, 12.7.2002, p. 51 ).] | ||||||
e [F2Commission 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 | |||||
[F3Olives 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 | |||||
[F4Partially 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 | |||||
[F3Emulsified 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 ] | ||||||
[F5Dietary 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 ] | ||||||
[F6Flavourings | 1 500 | ] | ||||
[F2Crustaceans and molluscs, cooked | 1 000 | 2 000 | ||||
Food supplements as defined in Directive 2002/46/EC d supplied in liquid form | 2 000 | ] | ||||
[F7Seaweed-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.
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 |
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 |
[F5Crustaceans and cephalopods | |
| 150 a |
| |
| 150 a |
| 200 a |
| 300 a |
Crustaceans and cephalopods | |
| 50 a |
| |
| 135 a |
| 180 a |
| 270] a |
Dry biscuit | 50 |
[F5Starches (excluding starches in infant formulae, follow-on formulae and processed cereal-based foods and baby foods)] | 50 |
Sago | 30 |
Pearl barley | 30 |
[F3Dehydrated 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 |
[F3Sugars 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 |
[F3Analogues of meat, fish and crustaceans based on protein | 200 |
Marinated nuts | 50 |
Vacuum packed sweetcorn | 100 |
Distilled alcoholic beverages containing whole pears | 50] |
[F2 [X1Salsicha fresca] | 450 |
Table grapes | 10 |
Fresh lychees | 10 (measured on edible parts)] |
[F7Blueberries ( 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).
a [F8This substance may be present in certain cheeses as a result of fermentation process.] | |||
E No | Name | Foodstuff | Maximum level |
---|---|---|---|
[ F9 | |||
F9. . . . .] | |||
[ F10 ] | |||
[F8E 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 |
[F8E 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).
[F5E 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): | [X2175 mg/kg] | |||
Wiltshire bacon (1.1); Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) Toucinho fumado (1.2); and similar products | [X3175 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) | [X350 mg/kg] | |||
Traditional dry cured meat products (2): | [X2175 mg/kg] | |||
Dry cured bacon (2.1); and similar products | [X3175 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): | [X2250 mg/kg] | |||
Dry cured bacon and Dry cured ham (2.1); Jamón curado, paleta curada, lomo embuchado y cecina (2.2); | [X3250 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): | [X2300 mg/kg (without added E 249 or E 250)] | |||
Rohwürste (Salami and Kantwurst) (3.3); | [X3300 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).
a Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice. | |||
b [F6Council 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 | 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)] |
[F5The * 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 [X1E 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 | [F4Cured 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 | |||
[F7E 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)] | ||
[F2E 586 | 4-Hexylresorcinol | Fresh, frozen and deep-frozen crustaceans | 2 mg/kg as residues in crustacean meat] |