Rheoliad 8
ATODLEN 1Y cofnodion sydd i'w rhoi yn lle'r rhai yn Rhan C o Atodlen 2 i'r Rheoliadau Ychwanegion
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 |
Rheoliad 9
ATODLEN 2Y cofnodion sydd i'w rhoi yn lle'r rhai yn Rhan D o Atodlen 2 i'r Rheoliadau Ychwanegion
EC No | Name | Food | Maximum level (mg/kg) |
---|---|---|---|
* When combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally | |||
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 |